CN1312366A - Fermented health lycium chinense brewing process - Google Patents
Fermented health lycium chinense brewing process Download PDFInfo
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- CN1312366A CN1312366A CN 01102857 CN01102857A CN1312366A CN 1312366 A CN1312366 A CN 1312366A CN 01102857 CN01102857 CN 01102857 CN 01102857 A CN01102857 A CN 01102857A CN 1312366 A CN1312366 A CN 1312366A
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Abstract
The making method of fermented lycium health-care wine includes the following steps: pressing fresh lycium berry to obtain lycium juice, adding SO2, heating to remove protein, regulating sweetness and acidity, adding yeast to make main fermentation precipitation treatment using bentonite after-fermentation, storing, freeze-clearing treatment, ultrafiltering clearing treatment, sterile filling, in which the yeast can be brewer's yeast and/or wine yeast and/or Bayer's yeast. Said invented method can raise the polysaccharide content in the finished product lycium health-care wine.
Description
The present invention relates to a kind of brewing method of health promoting wine, be meant a kind of brewing method of fermented health lycium chinense especially.
Matrimony vine is traditional Chinese medicinal materials of China and famous and precious health-care tonic food, has the effect that nourshing kidney moistening lung, tonifying liver make eye bright.Over the past thousands of years people get used to matrimony vine dried steep in liquor, drink or the soup of cooking congee edible, draw the nutrition in the matrimony vine; But because the limitation of above-mentioned using method makes that the nutrition in the matrimony vine is fully absorbed by human body than difficulty; In order to make full use of the nutrition in the matrimony vine, after having developed and utilized juice from Chinese wolfberry to ferment, people make the method for health lycium chinense, as application number is 00101522.2, the application for a patent for invention that name is called " a kind of brew method of Lycium chinense wine " discloses a kind of brewing method of fermented type Lycium chinense wine, but since its adopt be and brewage the essentially identical brewing method of traditional fruit wine, after being added yeast fermentation, juice from Chinese wolfberry makes Lycium chinense wine, it does not develop zymotechnique targetedly at how keeping effective nutrition polysaccharide contained in the matrimony vine to greatest extent, so the loss amount of polysaccharide is bigger in its zymotechnique, reduce the content of the nutrition of its finished product, caused waste.
The purpose of this invention is to provide a kind of pointedly, can reduce the brewing method of the fermented health lycium chinense of polysaccharide loss in brewing process as much as possible.
A kind of brewing method of fermented health lycium chinense, it may further comprise the steps:
(1) it is selected to get new fresh fructus lycii, presses extracting juice;
(2) in above-mentioned juice, add SO
2, make SO wherein
2Content is 30-50mg/L;
(3) above-mentioned juice is heated to 70-80 ℃, and after being incubated 20 minutes, forced cooling is to 20-25 ℃;
(4) pol of the above-mentioned solution of adjustment and acidity are respectively to 210-220g/L and 5-8g/L;
(5) weigh with the amount of dry yeast, join in the above-mentioned juice after yeast is activated, after stirring, under 20-26 ℃, carry out Primary Fermentation by the 50-200g/ ton;
(6) behind the residual sugar content＜4g/L in the above-mentioned fermented liquid of mensuration, stop Primary Fermentation, take out supernatant liquid;
(7) with above-mentioned clear liquid after carrying out 15-30 days secondary fermentation under 16-21 ℃ the temperature, take out supernatant liquid;
(8) above-mentioned clear liquid is played the glue precipitation process with bentonite after, staticly settle 7-20 days after, get supernatant liquid;
(9) down preserve 1 month or more at 10-16 ℃ above-mentioned clear liquid;
(10) remove the wine pin after, with supernatant liquid-5--6 ℃ freezing clarifying treatment 7-15 days down;
(11) getting supernatant liquid and carry out ultra filtering clarifying and handle, filter with the ultra-filtration membrane that can molecular weight cut-off be 70,000 earlier, if filtrate detecting by an unaided eye do not clarified, is that 30,000 ultra-filtration membrane filters above-mentioned filtrate again with the energy molecular weight cut-off then again; If filtrate filtered is with the naked eye seen clarification for the first time, then directly carry out next step;
(12) above-mentioned cleaner liquid is carried out sterile filling.
A kind of brewing method of fermented health lycium chinense is characterized in that it may further comprise the steps:
(1) it is selected to get new fresh fructus lycii, presses extracting juice;
(2) in above-mentioned juice, add SO
2, make SO wherein
2Content is 30-50mg/L;
(3) pol of the above-mentioned juice of adjustment and acidity are respectively to 210-220g/L and 5-8g/L;
(4) weigh with the amount of dry yeast by the 50-200g/ ton, the activated back of yeast adds in the above-mentioned juice, after stirring, carries out Primary Fermentation under 20-26 ℃;
(5) behind the residual sugar content＜4g/L in the above-mentioned fermented liquid of mensuration, stop Primary Fermentation, take out supernatant liquid;
(6) with above-mentioned clear liquid after carrying out 15-30 days secondary fermentation under 16-21 ℃ the temperature, take out supernatant liquid;
(7) above-mentioned clear liquid is heated to 60-70 ℃, and after being incubated 20 minutes, forced cooling is to 15-20 ℃;
(8) above-mentioned clear liquid is played the glue precipitation process with bentonite after, staticly settle 7-20 days after, get supernatant liquid;
(9) down preserve 1 month or more at 10-16 ℃ above-mentioned clear liquid;
(10) remove the wine pin after, with supernatant liquid-5--6 ℃ freezing clarifying treatment 7-15 days down;
(11) getting supernatant liquid and carry out ultra filtering clarifying and handle, filter with the ultra-filtration membrane that can molecular weight cut-off be 70,000 earlier, if filtrate detecting by an unaided eye do not clarified, is that 30,000 ultra-filtration membrane filters above-mentioned filtrate again with the energy molecular weight cut-off then again; If filtrate filtered is with the naked eye seen clarification for the first time, then directly carry out next step;
(12) above-mentioned cleaner liquid is carried out sterile filling.
Used yeast is meant saccharomyces bayanus and/or yeast saccharomyces cerevisiae and/or Bayer yeast in aforesaid method.
Owing to adopt three kinds in the brewing method of the present invention through screening, to the more weak yeast of the destructiveness of polysaccharide in the matrimony vine as the bacterial classification that ferments, so reduced during the fermentation yeast to the decomposition loss of polysaccharide in the matrimony vine; Utilize protein to meet thermally denature simultaneously and separate out precipitation and polysaccharide solvability stable properties at high temperature, by heat treated mode, remove the protein in the matrimony vine juice, to dissociate out with protein bound polysaccharide together, thereby alleviated polysaccharide because of with protein bound together in the following proteinic process of glue adsorption precipitation, the loss of the polysaccharide that is caused with the precipitated removal of protein has improved the reservation amount of polysaccharide composition in the matrimony vine largely; At the clarification degree of the clear liquid after the freezing clarifying treatment, select the different ultrafiltration number of times and the aperture of ultra-filtration membrane for use in addition, thereby kept the polysaccharide of molecular weight about 60,000 as much as possible; By the measure and the methods of polysaccharide in above-mentioned three kinds of protection matrimony vines, make and utilize in the health lycium chinense that the present invention brews 80-90% to keep polysaccharide in the Fructus Lycii original juice.It is as follows that above-mentioned health lycium chinense is carried out the function test situation: feed small white mouse after 45 days with the health lycium chinense concentrated solution, measure that the interleukin II vigor obviously improves in the mouse serum, illustrate that health lycium chinense has the effect of raising immunologic function; Superoxide dismutase (SOD) vigor is significantly improved in the mensuration mouse serum, illustrates that health lycium chinense has function in delaying senility.
Below in conjunction with embodiment the present invention is further described: embodiment 1. produces fermented health lycium chinense, and it may further comprise the steps:
(1) it is selected to get new fresh fructus lycii, presses extracting juice;
(2) in above-mentioned juice, add SO
2, make SO wherein
2Content is 30mg/L;
(3) above-mentioned juice is heated to 70-80 ℃, and after being incubated 20 minutes, forced cooling is to 20-25 ℃; The purpose of heating is to utilize protein to meet the characteristic that the thermally denature precipitation is separated out, protein precipitation in the matrimony vine juice is got off, simultaneously, to dissociate out with protein bound lycium barbarum polysaccharide together, thereby reduced in the treatment step of following glue precipitating proteins, will dispose with protein bound polysaccharide coprecipitation together; Because above-mentioned mechanism so the step of heat treated also can be after secondary fermentation, is carried out before the following glue precipitation process;
(4) pol of the above-mentioned juice of adjustment and acidity are respectively to 210g/L and 5g/L;
(5) amount by the 50g/ ton weighs saccharomyces bayanus, joins after the activation in the above-mentioned juice, and after evenly stirring, carries out Primary Fermentation under 20-26 ℃;
(6) behind the residual sugar content＜4g/L in the above-mentioned fermented liquid of mensuration, stop Primary Fermentation, take out supernatant liquid;
(7) with above-mentioned clear liquid after carrying out 15 days secondary fermentation under 16-21 ℃ the temperature, take out supernatant liquid;
(8) above-mentioned clear liquid is played the glue precipitation process with bentonite after, staticly settle 7 days after, get supernatant liquid;
(9) above-mentioned clear liquid was preserved 1.5 months down at 10-16 ℃;
(10) remove the wine pin after, with supernatant liquid-5--6 ℃ of freezing clarifying treatment 7 days down;
(11) getting supernatant liquid and carry out ultra filtering clarifying and handle, filter with the ultra-filtration membrane that can molecular weight cut-off be 70,000 earlier, if filtrate detecting by an unaided eye do not clarified, is that 30,000 ultra-filtration membrane filters above-mentioned filtrate again with the energy molecular weight cut-off then again; If filtrate filtered is with the naked eye seen clarification for the first time, then directly carry out next step; The purpose of doing like this is, if when the clarity of the clear liquid after freezing clarifying treatment is fine, once filters with regard to using the ultra-filtration membrane than the high penetration degree, like this, just can keep those molecular weight and be about 60,000 polysaccharide.
(12) above-mentioned cleaner liquid is carried out sterile filling.Embodiment 2. produces fermented health lycium chinense, and it may further comprise the steps:
(1) it is selected to get new fresh fructus lycii, presses extracting juice;
(2) in above-mentioned juice, add SO
2, make SO wherein
2Content is 40mg/L;
(3) pol of the above-mentioned juice of adjustment and acidity are respectively to 215g/L and 6.5g/L;
(4) amount by the 125g/ ton weighs yeast saccharomyces cerevisiae, joins after the activation in the above-mentioned juice, and after stirring, carries out Primary Fermentation under 20-26 ℃;
(5) behind the residual sugar content＜4g/L in the above-mentioned fermented liquid of mensuration, stop Primary Fermentation, take out supernatant liquid;
(6) with above-mentioned clear liquid after carrying out 22 days secondary fermentation under 16-21 ℃ the temperature, take out supernatant liquid;
(7) above-mentioned clear liquid is heated to 60-70 ℃, and after being incubated 20 minutes, forced cooling is to 15-20 ℃;
(8) above-mentioned clear liquid is played the glue precipitation process with bentonite after, staticly settle 13 days after, get supernatant liquid;
(9) above-mentioned clear liquid was preserved 2 months down at 10-16 ℃;
(10) remove the wine pin after, with supernatant liquid-5--6 ℃ of freezing clarifying treatment 11 days down;
(11) getting supernatant liquid and carry out ultra filtering clarifying and handle, filter with the ultra-filtration membrane that can molecular weight cut-off be 70,000 earlier, if filtrate detecting by an unaided eye do not clarified, is that 30,000 ultra-filtration membrane filters above-mentioned filtrate again with the energy molecular weight cut-off then again; If filtrate filtered is with the naked eye seen clarification for the first time, then directly carry out next step;
(12) above-mentioned cleaner liquid is carried out sterile filling.Embodiment 3. produces fermented health lycium chinense, and it may further comprise the steps:
(1) it is selected to get new fresh fructus lycii, presses extracting juice;
(2) in above-mentioned juice, add SO
2, make SO wherein
2Content is 50mg/L;
(3) above-mentioned juice is heated to 70-80 ℃, and after being incubated 20 minutes, forced cooling is to 20-25 ℃;
(4) pol of the above-mentioned juice of adjustment and acidity are respectively to 220g/L and 8g/L;
(5) amount by the 200g/ ton weighs the Bayer yeast, joins after the activation in the above-mentioned juice, and after evenly stirring, carries out Primary Fermentation under 20-26 ℃;
(6) behind the residual sugar content＜4g/L in the above-mentioned fermented liquid of mensuration, stop Primary Fermentation, take out supernatant liquid;
(7) with above-mentioned clear liquid after carrying out 30 days secondary fermentation under 16-21 ℃ the temperature, take out supernatant liquid;
(8) above-mentioned clear liquid is played the glue precipitation process with bentonite after, staticly settle 20 days after, get supernatant liquid;
(9) above-mentioned clear liquid was preserved 3 months down at 10-16 ℃;
(10) remove the wine pin after, with supernatant liquid-5--6 ℃ of freezing clarifying treatment 15 days down;
(11) getting supernatant liquid and carry out ultra filtering clarifying and handle, filter with the ultra-filtration membrane that can molecular weight cut-off be 70,000 earlier, if filtrate detecting by an unaided eye do not clarified, is that 30,000 ultra-filtration membrane filters above-mentioned filtrate again with the energy molecular weight cut-off then again; If filtrate filtered is with the naked eye seen clarification for the first time, then directly carry out next step;
(12) above-mentioned cleaner liquid is carried out sterile filling.Embodiment 4. produces fermented health lycium chinense, and it may further comprise the steps:
(1) it is selected to get new fresh fructus lycii, presses extracting juice;
(2) in above-mentioned juice, add SO
2, make SO wherein
2Content is 40mg/L;
(3) pol of the above-mentioned juice of adjustment and acidity are respectively to 215g/L and 6.5g/L;
(4) press the amount of 125g/ ton, weigh saccharomyces bayanus, yeast saccharomyces cerevisiae and Bayer yeast, join after the activation in the above-mentioned juice, after stirring, under 20-26 ℃, carry out Primary Fermentation in 1: 1: 1 ratio;
(5) behind the residual sugar content＜4g/L in the above-mentioned fermented liquid of mensuration, stop Primary Fermentation, take out supernatant liquid;
(6) with above-mentioned clear liquid after carrying out 22 days secondary fermentation under 16-21 ℃ the temperature, take out supernatant liquid;
(7) above-mentioned clear liquid is heated to 60-70 ℃, and after being incubated 20 minutes, forced cooling is to 15-20 ℃;
(8) above-mentioned clear liquid is played the glue precipitation process with bentonite after, staticly settle 13 days after, get supernatant liquid;
(9) above-mentioned clear liquid was preserved 2 months down at 10-16 ℃;
(10) remove the wine pin after, with supernatant liquid-5--6 ℃ of freezing clarifying treatment 11 days down;
(11) getting supernatant liquid and carry out ultra filtering clarifying and handle, filter with the ultra-filtration membrane that can molecular weight cut-off be 70,000 earlier, if filtrate detecting by an unaided eye do not clarified, is that 30,000 ultra-filtration membrane filters above-mentioned filtrate again with the energy molecular weight cut-off then again; If filtrate filtered is with the naked eye seen clarification for the first time, then directly carry out next step;
(12) above-mentioned cleaner liquid is carried out sterile filling.
The health lycium chinense color and luster that brews as stated above is faint yellow, has light Chinese wolfberry fruit aroma and fruity, does not have the pained taste of general medicinal health-care wine and dense medicinal material smell.In addition,, can in above-mentioned health lycium chinense, blend grape wine, can make it have local flavor vinous into 30-70% according to market demand; After drinking this through up to a hundred people's long-term drinking, think that all this wine not only has local flavor vinous, and drink that performance spiritedness in back takes a turn for the better, appetite increases, sleep takes a turn for the better, have rosy cheeks, effect that sexual function has clear improvement, the obvious health-care efficacy of the health lycium chinense that this explanation the present invention brewages.
Claims (3)
1. the brewing method of a fermented health lycium chinense is characterized in that it may further comprise the steps:
(1) it is selected to get new fresh fructus lycii, presses extracting juice;
(2) in above-mentioned juice, add SO
2, make SO wherein
2Content is 30-50mg/L;
(3) above-mentioned juice is heated to 70-80 ℃, and after being incubated 20 minutes, forced cooling is to 20-25 ℃;
(4) pol of the above-mentioned juice of adjustment and acidity are respectively to 210-220g/L and 5-8g/L;
(5) weigh with the amount of dry yeast, join in the above-mentioned juice after yeast is activated, after stirring, under 20-26 ℃, carry out Primary Fermentation by the 50-200g/ ton;
(6) behind the residual sugar content＜4g/L in the above-mentioned fermented liquid of mensuration, stop Primary Fermentation, take out supernatant liquid;
(7) with above-mentioned clear liquid after carrying out 15-30 days secondary fermentation under 16-21 ℃ the temperature, take out supernatant liquid;
(8) above-mentioned clear liquid is played the glue precipitation process with bentonite after, staticly settle 7-20 days after, get supernatant liquid;
(9) down preserve 1 month or more at 10-16 ℃ above-mentioned clear liquid;
(10) remove the wine pin after, with supernatant liquid-5-6 ℃ freezing clarifying treatment 7-15 days down;
(11) getting supernatant liquid and carry out ultra filtering clarifying and handle, filter with the ultra-filtration membrane that can molecular weight cut-off be 70,000 earlier, if filtrate detecting by an unaided eye do not clarified, is that 30,000 ultra-filtration membrane filters above-mentioned filtrate again with the energy molecular weight cut-off then again; If filtrate filtered is with the naked eye seen clarification for the first time, then directly carry out next step;
(12) above-mentioned cleaner liquid is carried out sterile filling.
2. the brewing method of a fermented health lycium chinense is characterized in that it may further comprise the steps:
(1) it is selected to get new fresh fructus lycii, presses extracting juice;
(2) in above-mentioned juice, add SO
2, make SO wherein
2Content is 30-50mg/L;
(3) pol of the above-mentioned juice of adjustment and acidity are respectively to 210-220g/L and 5-8g/L;
(4) weigh with the amount of dry yeast, join in the above-mentioned juice after yeast is activated, after stirring, under 20-26 ℃, carry out Primary Fermentation by the 50-200g/ ton;
(5) behind the residual sugar content＜4g/L in the above-mentioned fermented liquid of mensuration, stop Primary Fermentation, take out supernatant liquid;
(6) with above-mentioned clear liquid after carrying out 15-30 days secondary fermentation under 16-21 ℃ the temperature, take out supernatant liquid;
(7) above-mentioned clear liquid is heated to 60-70 ℃, and after being incubated 20 minutes, forced cooling is to 15-20 ℃;
(8) above-mentioned clear liquid is played the glue precipitation process with bentonite after, staticly settle 7-20 days after, get supernatant liquid;
(9) down preserve 1 month or more at 10-16 ℃ above-mentioned clear liquid;
(10) remove the wine pin after, with supernatant liquid-5--6 ℃ freezing clarifying treatment 7-15 days down;
(11) getting supernatant liquid and carry out ultra filtering clarifying and handle, filter with the ultra-filtration membrane that can molecular weight cut-off be 70,000 earlier, if filtrate detecting by an unaided eye do not clarified, is that 30,000 ultra-filtration membrane filters above-mentioned filtrate again with the energy molecular weight cut-off then again; If filtrate filtered is with the naked eye seen clarification for the first time, then directly carry out next step;
(12) above-mentioned cleaner liquid is carried out sterile filling.
3. the brewing method of a kind of fermented health lycium chinense according to claim 1 and 2 is characterized in that its used yeast is meant saccharomyces bayanus and/or yeast saccharomyces cerevisiae and/or Bayer yeast.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 01102857 CN1312366A (en) | 2001-02-08 | 2001-02-08 | Fermented health lycium chinense brewing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 01102857 CN1312366A (en) | 2001-02-08 | 2001-02-08 | Fermented health lycium chinense brewing process |
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| CN1312366A true CN1312366A (en) | 2001-09-12 |
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|---|---|---|---|
| CN 01102857 Pending CN1312366A (en) | 2001-02-08 | 2001-02-08 | Fermented health lycium chinense brewing process |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100843358B1 (en) * | 2007-01-31 | 2008-07-03 | 청양군 | Method for preparing of lycium chinense liquor |
| CN102453647A (en) * | 2010-10-22 | 2012-05-16 | 宁夏香山酒业(集团)有限公司 | Pre-treatment method for medlar fermentation wine |
| CN102703279A (en) * | 2012-06-11 | 2012-10-03 | 宁夏红中宁枸杞制品有限公司 | Process for producing sparkling medlar fruit wine |
| CN106085709A (en) * | 2016-06-28 | 2016-11-09 | 管益增 | The brewage process of raw wine |
-
2001
- 2001-02-08 CN CN 01102857 patent/CN1312366A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100843358B1 (en) * | 2007-01-31 | 2008-07-03 | 청양군 | Method for preparing of lycium chinense liquor |
| CN102453647A (en) * | 2010-10-22 | 2012-05-16 | 宁夏香山酒业(集团)有限公司 | Pre-treatment method for medlar fermentation wine |
| CN102703279A (en) * | 2012-06-11 | 2012-10-03 | 宁夏红中宁枸杞制品有限公司 | Process for producing sparkling medlar fruit wine |
| CN102703279B (en) * | 2012-06-11 | 2013-11-06 | 宁夏红中宁枸杞制品有限公司 | Process for producing sparkling medlar fruit wine |
| CN106085709A (en) * | 2016-06-28 | 2016-11-09 | 管益增 | The brewage process of raw wine |
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