CN1515663A - Onion claret and its preparation method - Google Patents
Onion claret and its preparation method Download PDFInfo
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- CN1515663A CN1515663A CNA031391818A CN03139181A CN1515663A CN 1515663 A CN1515663 A CN 1515663A CN A031391818 A CNA031391818 A CN A031391818A CN 03139181 A CN03139181 A CN 03139181A CN 1515663 A CN1515663 A CN 1515663A
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Abstract
The present invention discloses an onion dry red wine and its preparation method. It includes the following steps: using grape pulp and onion pulp to make fermentation to obtain raw wine, then adding enzyme preparation, making clearing treatment, cooling treatment, heating treatment, blending and bottling so as to obtain the invented product which nut only remains the properties of dry red wine, but also increases nutrients of onion, and richly contains trace elements and vitamins. It is a health-care onion dry red wine which can be used for preventing several diseases and used for building up body.
Description
(1) technical field:
The present invention relates to brewing technical field, is a kind of dried onion red wine and preparation method thereof specifically.
(2) background technology:
As everyone knows, the dry red winew that common process is brewageed is characterized in pure and fresh, tasty and refreshing, bright in colour, has the metabolism of adjustment, vessel softening, beauty treatment, beauty treatment, diuresis, antidotal effect, thereby very popular, but its nutrition is single; And onion is a kind of very vegetables of high nutritive value and pharmaceutical use that have, can fry and eat or cold and dressed with sauce eating, but because itself has unpleasant pungent taste and pungent, directly eating mouth feel is bad, thereby its edible face is very narrow, in dry red winew, add onion juice, improve a kind of dried onion red wine of the nutrition of existing dry red winew and do not see at present.
(3) summary of the invention:
Purpose of the present invention is intended to overcome the deficiency of above-mentioned prior art, and the dried onion red wine that provides a kind of onion to ferment and make with grape, has both kept the characteristic of extra dry red wine, has increased the nutrition that onion has again.
Another object of the present invention provides a kind of preparation method of dried onion red wine.
In order to achieve the above object, the present invention is achieved in that a kind of dried onion red wine, it is characterized in that it is to make former wine by after grape slurry and the fermentation of onion slurry, add zymin again after, after carrying out clarifying treatment, deepfreeze, thermal treatment, allocate bottling again.
The preparation method of a kind of dried onion red wine of the present invention, it comprises following processing step,
A, the preparation of grape slurry; Grape is screened, carry out fragmentation, destemming then, and carry out quality-improving, get the grape slurry;
B, the zymic preparation; Adopt barms, activated, enlarged culturing is inoculated in the above-mentioned grape slurry then;
C, the preparation of onion slurry; The onion peeling is cleaned, making beating then, and add oxidation inhibitor rapidly, the onion that makes is starched in starching 1-3 with grape: 10 ratio is added in the grape slurry;
D, fermentation; Leavening temperature is 25-30 ℃, and the time is 5-10 days, after the fermentation ends, carries out the skin slag and separates, and gets onion extra dry red wine juice, the i.e. former wine of dried onion red wine;
E, the preparation of zymin; Utilize the black-koji mould pectous raw material that ferments, produce enzymes systems such as polygalacturonase, proteolytic enzyme, cellulase, saccharifying enzyme, carry enzyme, use for clarification onion extra dry red wine juice;
F, clarifying treatment; The above-mentioned zymin that in onion extra dry red wine juice, adds 0.001-0.05%, controlled temperature 8-60 ℃, time 2-8 hour, filter clarification onion extra dry red wine juice;
G, deepfreeze; Above-mentioned clarification onion extra dry red wine juice is pumped in the refrigerated cylinder, cooling rapidly, making wine liquid drop to the deepfreeze temperature is 0.5-1 above freezing ℃;
H, thermal treatment is gone into above-mentioned wine liquid pump in the encloses container, and indirect heating to 67 ℃ keeps heat-treating in 15 minutes;
I, the allotment bottling; Above-mentioned wine juice is allocated and smart filter, then bottling.
The preparation method of a kind of dried onion red wine of the present invention, quality-improving among the preparation technology of described grape slurry is because factors such as weather condition, cultivation managements, make squeezing Sucus Vitis viniferae composition different, thereby to adjust the Sucus Vitis viniferae composition, ferment then, thereby make the wine composition that leads to approaching, be convenient to management, it is undesired to prevent to occur in the fermenting process, guarantees quality vinous.
The preparation method of a kind of dried onion red wine of the present invention, yeast among the described zymic preparation technology is the wine yeast bacterial classification of French SPRINGER (thinking objective case yeast company limited), the anti-SO2 performance of this bacterial classification is good, zymamsis speed is fast, and residual sugar is low, alcohol tolerance 16% (v/v), volatile acid is low, the fermentation later stage flocculates, easy clarification filtration, product pure taste; Barms is cultivated: a, liquid nutrient medium: Sucus Vitis viniferae 40%, onion juice 10%, (NH
4)
2SO
40.45%, K
2HPO
40.075%, MgSO
4.7H
2O 0.01%, remains to be that water, its PH are 4.0; B, solid medium: liquid nutrient medium adds 2% agar; C, the steam sterilizing of substratum sterilization: 0.1MPa 20 minutes; D, the solid test tube is cultivated, and 25 ℃ of bacterial classifications were cultivated 4-5 days; E, liquid tube cultivate: cultivated 24-48 hour for 25 ℃, ferment and insert the triangular flask substratum when vigorous; F, triangular flask cultivate, and cultivate 24-30 hour for 25 ℃, ferment to insert in the grape slurry when vigorous to ferment.
The preparation method of a kind of dried onion red wine of the present invention, the oxidation inhibitor in the step of preparation process of described onion slurry is the L-xitix; Pectous raw material in the step of preparation process of described zymin is pericarp, wheat bran.
The preparation method of a kind of dried onion red wine of the present invention, black-koji mould in the step of preparation process of described zymin is 2137 aspergillus niger strains, and it is carried enzyme and is: when the song after the fermentation grows into firm product spore, go out song, add water lixiviate repeatedly, propose liquid and be enzyme liquid, add alcohol then and make zymoprotein, be settled out enzyme mud in zero pour, filter, low-temperature vacuum drying gets mixed enzyme, measures the vigor of various enzymes, can determine add-on.
The preparation method of a kind of dried onion red wine of the present invention, the control optimal temperature is 40-45 ℃ in its described clarifying treatment processing step.
The preparation method of a kind of dried onion red wine of the present invention adds oligomeric isomaltose when allocating in its described allotment bottling processing step, promotes bifidus bacillus propagation in the enteron aisle, and the raising body immunity delays senility; Can be during allotment by the physical and chemical index standard allotment of GB/T15037-94.
Dried onion red wine of the present invention compared with the prior art, have outstanding substantive distinguishing features and marked improvement: rich trace elements and VITAMIN, contain prostaglandin(PG) in the dried onion red wine, the energy vasodilator, lower peripheral vascular resistance, thereby blood pressure is reduced; The dried onion red wine can make blood middle-high density lipoprotein (HDL) content raise, and low-density lipoprotein (LDL) content descends, thereby prevents and treats cardiovascular and cerebrovascular disease; The allyl sulfide ether compound that contains in the dried onion red wine can effectively suppress the carcinogenesis of carcinogenic substance; The flavine that the dried onion red wine contains is a kind of powerful antioxidant, is typical cancer-resisting substance; VITAMIN contained in the dried onion red wine can be prevented diseases such as vitamin C deficiency, anaemia, vitamin B1 deficiency, maldigestion and eye keratitis.
(4) embodiment:
In order to understand better and to implement, describe a kind of dried onion red wine of the present invention and preparation method thereof in detail below in conjunction with embodiment.
Embodiment 1, selects the high-quality Cabernet Sauvignon for use, and remove hypergene through pick and really reach the rotten fruit grain that goes rotten, broken then, destemming, and carry out quality-improving, get the grape slurry; Adopt French SPRINGER wine yeast bacterial classification, activated, enlarged culturing, a, liquid nutrient medium: Sucus Vitis viniferae 40%, onion juice 10%, (NH
4)
2SO
40.45%, K
2HPO
40.075%, MgSO
4.7H
2O 0.01%, remains to be that water, its PH are 4.0; B, solid medium: liquid nutrient medium adds 2% agar; C, the steam sterilizing of substratum sterilization: 0.1MPa 20 minutes; D, the solid test tube is cultivated, and 25 ℃ of bacterial classifications were cultivated 4.5 days; E, liquid tube cultivate: cultivated 36 hours for 25 ℃, ferment and insert the triangular flask substratum when vigorous; F, triangular flask cultivate, and cultivate 27 hours for 25 ℃, ferment to insert in the above-mentioned grape slurry when vigorous to ferment; The onion peeling is cleaned, making beating then, and add the L-xitix rapidly, the onion that makes is starched in adding in the grape slurry with 2: 10 ratio of grape slurry; Leavening temperature is 28 ℃, and the time is 7.5 days, after the fermentation ends, carries out the skin slag and separates, and gets onion extra dry red wine juice, the i.e. former wine of dried onion red wine; Utilize 2137 aspergillus niger strains fermentation pericarp, produce enzyme systems such as polygalacturonase, proteolytic enzyme, the disorderly enzyme of fiber, saccharifying enzyme, carry enzyme, when promptly the song after the fermentation grows into firm product spore, go out song, add water lixiviate repeatedly, propose liquid and be enzyme liquid, adding alcohol then makes zymoprotein in zero pour, be settled out enzyme mud, filter, low-temperature vacuum drying gets mixing enzyme preparation, measure the vigor of various enzymes, can determine add-on; In onion extra dry red wine juice, add 0.003% above-mentioned zymin, 45 ℃ of controlled temperature, 5 hours time, filter clarification onion extra dry red wine juice; Above-mentioned clarification onion extra dry red wine juice is pumped in the refrigerated cylinder, and cooling makes wine liquid drop to the deepfreeze temperature and is-5 ℃ rapidly; Above-mentioned wine liquid pump is gone in the encloses container, indirect heating to 67 ℃ keeps heat-treating in 15 minutes again; Above-mentioned wine juice is allocated and smart filter, added oligomeric isomaltose during allotment, transfer ester by the physical and chemical index of GB, then bottling.
Embodiment 2, select the high-quality Cabernet Sauvignon for use, and remove hypergene through pick and really reach the rotten fruit grain that goes rotten, broken then, destemming, and carry out quality-improving, get the grape slurry; Adopt French SPRINGER wine yeast bacterial classification, activated, enlarged culturing, a, liquid nutrient medium: Sucus Vitis viniferae 40%, onion juice 10%, (NH
4)
2SO
40.45%, K
2HPO
40.075%, MgSO
4.7H
2O 0.01%, remains to be that water, its PH are 4.0; B, solid medium: liquid nutrient medium adds 2% agar; C, the steam sterilizing of substratum sterilization: 0.1MPa 20 minutes; D, the solid test tube is cultivated, and 25 ℃ of bacterial classifications were cultivated 4 days; E, liquid tube cultivate: cultivated 24 hours for 25 ℃, ferment and insert the triangular flask substratum when vigorous; F, triangular flask cultivate, and cultivate 24 hours for 25 ℃, ferment to insert in the above-mentioned grape slurry when vigorous to ferment; The onion peeling is cleaned, making beating then, and add the L-xitix rapidly, the onion that makes is starched in adding in the grape slurry with 1: 10 ratio of grape slurry; Leavening temperature is 30 ℃, and the time is 5 days, after the fermentation ends, carries out the skin slag and separates, and gets onion extra dry red wine juice, the i.e. former wine of dried onion red wine; Utilize 2137 aspergillus niger strains fermentation pericarp, produce enzyme systems such as polygalacturonase, proteolytic enzyme, cellulase, saccharifying enzyme, carry enzyme, when promptly the song after the fermentation grows into firm product spore, go out song, add water lixiviate repeatedly, propose liquid and be enzyme liquid, adding alcohol then makes zymoprotein in zero pour, be settled out enzyme mud, filter, low-temperature vacuum drying gets mixing enzyme preparation, measure the vigor of various enzymes, can determine add-on; In onion extra dry red wine juice, add 0.001% above-mentioned zymin, 8 ℃ of controlled temperature, 8 hours time, filter clarification onion extra dry red wine juice; Above-mentioned clarification onion extra dry red wine juice is pumped in the refrigerated cylinder, and cooling makes wine liquid drop to the deepfreeze temperature and is-5 ℃ rapidly; Above-mentioned wine liquid pump is gone in the encloses container, indirect heating to 67 ℃ keeps heat-treating in 15 minutes again; Above-mentioned wine juice is allocated and smart filter, added oligomeric isomaltose during allotment, transfer ester by the physical and chemical index of GB, then bottling.
Embodiment 3, select the high-quality Cabernet Sauvignon for use, and remove hypergene through pick and really reach the rotten fruit grain that goes rotten, broken then, destemming, and carry out quality-improving, get the grape slurry; Adopt French SPRINGER wine yeast bacterial classification, activated, enlarged culturing, a, liquid nutrient medium: Sucus Vitis viniferae 40%, onion juice 10% (NH
4)
2SO
40.45%, K
2HPO
40.075%, MgSO
4.7H
2O 0.01%, remains to be that water, its PH are 4.0; B, solid medium: liquid nutrient medium adds 2% agar; C, the steam sterilizing of substratum sterilization: 0.1MPa 20 minutes; D, the solid test tube is cultivated, and 25 ℃ of bacterial classifications were cultivated 5 days; E, liquid tube cultivate: cultivated 48 hours for 25 ℃, ferment and insert the triangular flask substratum when vigorous; F, triangular flask cultivate, and cultivate 30 hours for 25 ℃, ferment to insert in the above-mentioned grape slurry when vigorous to ferment; The onion peeling is cleaned, making beating then, and add the L-xitix rapidly, the onion that makes is starched in adding in the grape slurry with 3: 10 ratio of grape slurry; Leavening temperature is 25 ℃, and the time is 10 days, after the fermentation ends, carries out the skin slag and separates, and gets onion extra dry red wine juice, the i.e. former wine of dried onion red wine; Utilize 2137 aspergillus niger strains fermentation pericarp, produce enzyme systems such as polygalacturonase, proteolytic enzyme, cellulase, saccharifying enzyme, carry enzyme, when promptly the song after the fermentation grows into firm product spore, go out song, add water lixiviate repeatedly, propose liquid and be enzyme liquid, adding alcohol then makes zymoprotein in zero pour, be settled out enzyme mud, filter, low-temperature vacuum drying gets mixing enzyme preparation, measure the vigor of various enzymes, can determine add-on; In onion extra dry red wine juice, add 0.005% above-mentioned zymin, 60 ℃ of controlled temperature, 2 hours time, filter clarification onion extra dry red wine juice; Above-mentioned clarification onion extra dry red wine juice is pumped in the refrigerated cylinder, and cooling makes wine liquid drop to the deepfreeze temperature and is-5 ℃ rapidly; Above-mentioned wine liquid pump is gone in the encloses container, indirect heating to 67 ℃ keeps heat-treating in 15 minutes again; Above-mentioned wine juice is allocated and smart filter, added oligomeric isomaltose during allotment, transfer ester by the physical and chemical index of GB, then bottling.
Claims (8)
1, a kind of dried onion red wine is characterized in that it is to make former wine by after grape slurry and the fermentation of onion slurry, add zymin again after, carry out clarifying treatment, deepfreeze, thermal treatment after, allocate bottling again.
2, the preparation method of the described a kind of dried onion red wine of claim 1, it comprises following processing step,
A, the preparation of grape slurry; Grape is screened, carry out fragmentation, destemming then, get the grape slurry;
B, the zymic preparation; Adopt barms, activated, enlarged culturing is inoculated in the above-mentioned grape slurry then;
C, the preparation of onion slurry; The onion peeling is cleaned, making beating then, and add oxidation inhibitor rapidly, the onion that makes is starched in starching 1-3 with grape: 10 ratio is added in the grape slurry;
D, fermentation; Leavening temperature is 25-30 ℃, and the time is 5-10 days, after the fermentation ends, carries out the skin slag and separates, and gets onion extra dry red wine juice, the i.e. former wine of dried onion red wine;
E, the preparation of zymin; Utilize the black-koji mould pectous raw material that ferments, produce enzymes systems such as polygalacturonase, proteolytic enzyme, cellulase, saccharifying enzyme, carry enzyme, use for clarification onion extra dry red wine juice;
F, clarifying treatment; The above-mentioned zymin that in onion extra dry red wine juice, adds 0.001-0.05%, controlled temperature 8-60 ℃, time 2-8 hour, filter clarification onion extra dry red wine juice;
G, deepfreeze; Above-mentioned clarification onion extra dry red wine juice is pumped in the refrigerated cylinder, cooling rapidly, making wine liquid drop to the deepfreeze temperature is 0.5-1 above freezing ℃;
H, thermal treatment is gone into above-mentioned wine liquid pump in the encloses container, and indirect heating to 67 ℃ keeps heat-treating in 15 minutes;
I, the allotment bottling; Above-mentioned wine juice is allocated and smart filter, then bottling.
3,, it is characterized in that the barms cultivation among the described zymic preparation technology is: a, liquid nutrient medium: Sucus Vitis viniferae 40%, onion juice 10%, (NH by the preparation method of the described a kind of dried onion red wine of claim 2
4)
2SO
40.45%, K
2HPO
40.075%, MgSO
4.7H
2O 0.01%, remains to be that water, its PH are 4.0; B, solid medium: liquid nutrient medium adds 2% agar; C, the steam sterilizing of substratum sterilization: 0.1MPa 20 minutes; D, the solid test tube is cultivated, and 25 ℃ of bacterial classifications were cultivated 4-5 days; E, liquid tube cultivate: cultivated 24-48 hour for 25 ℃, ferment and insert the triangular flask substratum when vigorous; F, triangular flask cultivate, and cultivate 24-30 hour for 25 ℃, ferment to insert in the grape slurry when vigorous to ferment.
4,, it is characterized in that the oxidation inhibitor in the step of preparation process of described onion slurry is the L-xitix by the preparation method of the described a kind of dried onion red wine of claim 2.
5,, it is characterized in that the pectous raw material in the step of preparation process of described zymin is pericarp, wheat bran by the preparation method of the described a kind of dried onion red wine of claim 2.
6, press the preparation method of the described a kind of dried onion red wine of claim 2, it is characterized in that the enzyme of carrying in the step of preparation process of described zymin is: when the song after the fermentation grows into firm product spore, go out song, add water lixiviate repeatedly, propose liquid and be enzyme liquid, add alcohol then and make zymoprotein, be settled out enzyme mud in zero pour, filter, low-temperature vacuum drying gets mixed enzyme.
7, by the preparation method of the described a kind of dried onion red wine of claim 2, it is characterized in that controlled temperature is 40-45 ℃ in the described clarifying treatment processing step.
8,, add oligomeric isomaltose when it is characterized in that allocating in the described allotment bottling processing step by the preparation method of the described a kind of dried onion red wine of claim 2.
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|---|---|---|---|
| CN 03139181 CN1223667C (en) | 2003-08-29 | 2003-08-29 | Onion claret and its preparation method |
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|---|---|---|---|
| CN 03139181 CN1223667C (en) | 2003-08-29 | 2003-08-29 | Onion claret and its preparation method |
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|---|---|
| CN1515663A true CN1515663A (en) | 2004-07-28 |
| CN1223667C CN1223667C (en) | 2005-10-19 |
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|---|---|---|---|
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101805767A (en) * | 2010-03-31 | 2010-08-18 | 保龄宝生物股份有限公司 | High-purity isomaltose hypgather and alcohol co-production preparation method |
| CN101085970B (en) * | 2007-07-02 | 2010-10-06 | 北京市科威华食品工程技术有限公司 | Micro-ferment onion grape wine process technology |
| CN102127504A (en) * | 2010-11-30 | 2011-07-20 | 山东海之宝海洋科技有限公司 | Method for preparing onion wine |
| CN102181334A (en) * | 2011-04-11 | 2011-09-14 | 山东轻工业学院 | Onion beard grape wine and preparation process thereof |
| CN103602553A (en) * | 2013-11-26 | 2014-02-26 | 青岛嘉瑞生物技术有限公司 | Compound fermentation blueberry health-care wine and production method thereof |
| CN103740521A (en) * | 2014-01-17 | 2014-04-23 | 柳州市博隆食品有限公司 | Method for preparing red wine with health maintenance function |
| CN103756832A (en) * | 2014-01-22 | 2014-04-30 | 天津绿川葡萄酒业有限公司 | Onion dry red wine |
| CN104432291A (en) * | 2013-09-18 | 2015-03-25 | 林达 | Fruit and vegetable drink recipe and preparation method thereof |
| CN104845793A (en) * | 2015-05-20 | 2015-08-19 | 秦峰 | Health-care type wine and manufacturing method thereof |
| CN105316147A (en) * | 2015-10-27 | 2016-02-10 | 罗城仫佬族自治县永富生态种养农民专业合作社 | Vitis heyneana and onion wine preparation method |
| CN106085686A (en) * | 2016-08-22 | 2016-11-09 | 贵州民生农业发展有限公司 | A kind of health wine and preparation method thereof |
| CN106350400A (en) * | 2016-08-25 | 2017-01-25 | 中博绿色科技股份有限公司 | Wild kiwi fruit/onion health-preserving wine and preparation method thereof |
-
2003
- 2003-08-29 CN CN 03139181 patent/CN1223667C/en not_active Expired - Fee Related
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101085970B (en) * | 2007-07-02 | 2010-10-06 | 北京市科威华食品工程技术有限公司 | Micro-ferment onion grape wine process technology |
| CN101805767B (en) * | 2010-03-31 | 2013-08-21 | 保龄宝生物股份有限公司 | High-purity isomaltose hypgather and alcohol co-production preparation method |
| CN101805767A (en) * | 2010-03-31 | 2010-08-18 | 保龄宝生物股份有限公司 | High-purity isomaltose hypgather and alcohol co-production preparation method |
| CN102127504A (en) * | 2010-11-30 | 2011-07-20 | 山东海之宝海洋科技有限公司 | Method for preparing onion wine |
| CN102181334A (en) * | 2011-04-11 | 2011-09-14 | 山东轻工业学院 | Onion beard grape wine and preparation process thereof |
| CN104432291A (en) * | 2013-09-18 | 2015-03-25 | 林达 | Fruit and vegetable drink recipe and preparation method thereof |
| CN103602553A (en) * | 2013-11-26 | 2014-02-26 | 青岛嘉瑞生物技术有限公司 | Compound fermentation blueberry health-care wine and production method thereof |
| CN103740521A (en) * | 2014-01-17 | 2014-04-23 | 柳州市博隆食品有限公司 | Method for preparing red wine with health maintenance function |
| CN103756832A (en) * | 2014-01-22 | 2014-04-30 | 天津绿川葡萄酒业有限公司 | Onion dry red wine |
| CN104845793A (en) * | 2015-05-20 | 2015-08-19 | 秦峰 | Health-care type wine and manufacturing method thereof |
| CN105316147A (en) * | 2015-10-27 | 2016-02-10 | 罗城仫佬族自治县永富生态种养农民专业合作社 | Vitis heyneana and onion wine preparation method |
| CN106085686A (en) * | 2016-08-22 | 2016-11-09 | 贵州民生农业发展有限公司 | A kind of health wine and preparation method thereof |
| CN106350400A (en) * | 2016-08-25 | 2017-01-25 | 中博绿色科技股份有限公司 | Wild kiwi fruit/onion health-preserving wine and preparation method thereof |
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