CN1570063A - Artichoke foliage green normal juice wine and its process - Google Patents
Artichoke foliage green normal juice wine and its process Download PDFInfo
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- CN1570063A CN1570063A CN 03146059 CN03146059A CN1570063A CN 1570063 A CN1570063 A CN 1570063A CN 03146059 CN03146059 CN 03146059 CN 03146059 A CN03146059 A CN 03146059A CN 1570063 A CN1570063 A CN 1570063A
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- wine
- leaf
- green
- cynara scolymus
- fumet
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Abstract
The invention provides a fermented wine and its production process which comprises, collecting Korean thistle leaves and sorting, squeezing, composite enzyme catalytic treatment, fermenting through engineering bacterium, separating, secondary low-temperature fermenting, adjusting the wine degree, cryothermal treatment, ageing, ultrafiltrating, heat treating and loading.
Description
Technical field
The present invention relates to foods processing technique, belong to a kind of fruit wine and production technique thereof of fermentation.
Background technology
Choke (Cynara scolymus L.), another name arithoke, foreign lily, French lily, lotus lily.The perennial large-scale draft of composite family, plant be up to 1.5 meters, and leaf is big, the pinniform drastic crack, and head on living diameter at stem summer is cephaloid about 15 centimetres, and the avette imbricate that is of phyllary is arranged.The petal edible.Rich in proteins (3.6%), carbohydrate (16%), vitamin A, B, C and Ca, P, elements such as Fe, Na, nutrition is very abundant.
Studies show that Korea's agent leaf contains the various active composition.As coffee mesitoyl quinine acid derivative (comprising chlorogenic acid (chlorogenic acid), cinarine (cynarin), dicaffeoylquinic acid, dicaffeoylquinic acid etc.) and flavonoid compound (comprising luteolin (cynaroside), cynaropicrin (cynaropicrin), luteolin (luteolin) etc.).The herbal medicine medicinal ingredients studies show that, that mentioned component has is anti-oxidant, strengthening immunity, function in delaying senility, has effects such as hepatic cholagogic, reducing cholesterol and serum lipid concentrations.People are the fruit of edible choke only, and the blade of choke is given it up but all the time.
Summary of the invention
The purpose of this invention is to provide a kind of new green health fruit wine---green fumet wine of leaf of Cynara scolymus L and production technique thereof, to make full use of the natural resources of choke blade.
For achieving the above object, technical solution of the present invention provides the green fumet wine of a kind of leaf of Cynara scolymus L, and it adopts the leaf of Cynara scolymus L in wild or different plantation period is raw material, and the bright press for extracting juice of the leaf of Cynara scolymus L with 100% original juice fermentation forms.
Described green fumet wine, it comprises three class wine: 1) leaf of Cynara scolymus L fermentation dryness wine; 2) the leaf of Cynara scolymus L sweet type wine that ferments; 3) the compound leaf of Cynara scolymus L wine of the auxiliary material of multiple formulations.
The production technique of the green fumet wine of a kind of leaf of Cynara scolymus L, it may further comprise the steps:
The first step is gathered leaf of Cynara scolymus L and sorting;
Second step, squeezing:
Adopt fruit crusher to carry out break process, the granularity after broken spacing and the processing is between 10～15mm;
The 3rd step, the prozyme catalytic treatment:
Add polygalacturonase, the cellulase of 50ml/L, between 25 °～30 ℃ of temperature, carry out pectin and Mierocrystalline cellulose disaggregating treatment, the time is 7.5～8.5 hours;
In the 4th step, insert engineering bacteria and carry out primary fermentation:
After pectin, Mierocrystalline cellulose were fully decomposed, the engineering bacteria that inserts artificial culture by 25g/100L carried out primary fermentation, and leavening temperature is controlled at 17～19 ℃, and the time is 23～25 hours;
In the 5th step, separate:
Through the primary fermentation of short period of time, material can reach the separation of basic liquid, slag, by material layering juice is separated, or is adopted the press filtration mode;
The 6th step, the secondary low temperature fermentation:
After separating slag, carry out the composition adjustment, secondary continues leavening temperature and is controlled between 16 °～18 ℃.
In the 7th step, adjust the wine degree:
Adopt distillatory slag wine to allocate, make the wine degree reach 12 ℃ of V/V%.
The 8th step, freezing treatment:
Freezing temp is controlled at 0.4～0.5 ℃ above freezing of former wine, and keeps more than 3 days, and the material that wine body inside is separated out under cold condition reaches crystalline state as far as possible, carries out clarifying treatment again;
The 9th step, ageing:
In the wine jar, charge into rare gas element, cause under the condition of oxygen barrier, press 50mg/L and add sulfurous gas SO
2, under the room temperature air tight condition, preserve time of 3～5 months;
The tenth step, ultrafiltration:
In the 8th step, the material of separating out under the condition that temperature improves can be removed by the ultrafiltration mode;
The 11 step, thermal treatment:
In the 9th step, ageing wine body later through filtering for the first time and natural subsidence, adopts tubular instantaneous sterilizing machine to carry out the thermal treatment of wine body again, and inlet temperature is controlled at 100 ± 1 ℃, and temperature out is controlled at 40 ± 1 ℃;
The 12 step, can:
Adopt sterile filling device, packing is finished fast under aseptic condition, obtains the canned or bottled finished product of the green fumet wine of leaf of Cynara scolymus L;
The production technique of described green fumet wine, the composition adjustment in its described the 6th step is the integration of carrying out sugar, acid, former wine wine degree carries out EQUILIBRIUM CALCULATION FOR PROCESS by 12 ℃ of V/V%;
The production technique of described green fumet wine, the rare gas element in its described the 9th step is a carbonic acid gas;
Described green fumet wine, the target setting of the green fumet wine of its leaf of Cynara scolymus L is:
A, sense index:
Outward appearance: transparent clear yellow-green colour, no suspended substance, sediment-free;
Fragrance: fruital and the typical aroma of tool with choke uniqueness;
Flavour: pure and fresh tasty and refreshing, to relax along clean, aroma is mellow;
Local flavor: the mellow sense of static wine is promptly arranged, mouthful power of killing of fizz is arranged again;
B, physical and chemical index:
Wine degree: (20 ℃ of V/V%) 12 ± 0.5;
Pol: (with glucose meter, g/L) 0.6～4
Acidity: (with citrometer, g/L) 2～7;
Free SO
2(mg/L)≤25;
Total SO
2(mg/L)≤250.
Described green fumet wine, its activeconstituents is: chlorogenic acid content 9.75 ± 0.5mg/100mL, cinarine content 5 ± 0.5mg/100mL.
The leaf of Cynara scolymus L wine that goes out with prepared of the present invention, nutritive ingredient is stable, wherein protein content 0.4～1%, carbohydrate 0.5～2%, alcohol 10～15%, citric acid 0.1～0.4%, chlorogenic acid 0.005～0.02%, cinarine 0.002～0.02%, water 80～89%, vitamin A, B, C and Ca, P, elements 0.1～1% such as Fe, Na; Color and luster is good, is the transparent clear yellow-green colour, and aromatic good to eat.Because therefore leaf of Cynara scolymus L inherent activeconstituents, is drunk the green fumet wine of leaf of Cynara scolymus L and can be played: 1) protection and recovery liver function; 2) reducing cholesterol and serum lipid concentrations promote the digestion of fat; 3) preventing disease, strengthening immunity, health-care effect such as delay senility.
Green fumet wine of the present invention, its three classes wine do not add pigment, do not add essence, not sugaring, do not add asccharin.
Description of drawings
Fig. 1 is technological process of production figure of the present invention.
Embodiment
Embodiment 1
The green fumet wine of leaf of Cynara scolymus L of the present invention is to form with 100% the bright press for extracting juice of leaf of Cynara scolymus L original juice fermentation, and its technological process of production may further comprise the steps:
The first step, gather leaf of Cynara scolymus L and sorting:
Adopt unified time and special-purpose instrument to pluck, require the solid particles such as dust of bright leaf to be lower than 5%.
Second step, squeezing:
Adopt fruit crusher to carry out break process, the granularity after broken spacing and the processing is between 10～15mm.
The 3rd step, the prozyme catalytic treatment:
Add polygalacturonase, the cellulase of 50ml/L, between 25～30 ℃ of temperature, carry out pectin and Mierocrystalline cellulose disaggregating treatment, the time is 8 hours.
In the 4th step, insert engineering bacteria and carry out primary fermentation:
After pectin, Mierocrystalline cellulose were fully decomposed, the engineering bacteria that inserts artificial culture by 25g/100L carried out primary fermentation, and leavening temperature is controlled under 18 ℃ of conditions and carries out, and the time is 24 hours.
In the 5th step, separate:
Through the primary fermentation of short period of time, material can reach the separation of basic liquid, slag, by material layering juice is separated, if insufficient press filtration mode that adopts.
The 6th step, the secondary low temperature fermentation:
After separating slag, carrying out the composition adjustment, mainly is the integration of carrying out sugar, acid, and former wine wine degree carries out EQUILIBRIUM CALCULATION FOR PROCESS by 12V/V%, and secondary continuation leavening temperature should be controlled between 16 °～18 ℃ and carry out.
In the 7th step, adjust the wine degree:
Do not reach 12 ℃ of V/V% as the fruit wine degree, adopt distillatory slag wine to allocate.
The 8th step, freezing treatment:
Freezing temp is controlled at 0.5 ℃ above freezing of former wine, and keeps more than 3 days, and the material that wine body inside is separated out under cold condition reaches crystalline state as far as possible, carries out clarifying treatment.
The 9th step, ageing:
In the wine jar, charge into carbonic acid gas CO
2Deng rare gas element, cause under the condition of oxygen barrier, press 50mg/L and add sulfurous gas SO
2, the time of preserving under the room temperature air tight condition 3～5 months is carried out ageing.
The tenth step, ultrafiltration:
The material of separating out under the condition that temperature improves can be removed by 0.2 μ m filter membrane ultrafiltration, continues clarification and stable effect thereby reach.
The 11 step, thermal treatment:
Ageing wine body later, through filtering for the first time and natural subsidence, wine liquid is clarified more.Adopt tubular instantaneous sterilizing machine to carry out the thermal treatment of wine body, inlet temperature is controlled at 100 ℃, and temperature out is controlled at 40 ℃, reaches sweat condition and the purpose of killing remaining yeast and other mushroom.
The 12 step, can:
Adopt sterile filling device, packing is finished fast under aseptic condition, obtains the canned or bottled finished product of the green fumet wine of leaf of Cynara scolymus L.
The target setting of the green fumet wine of leaf of Cynara scolymus L of the present invention:
1, sense index:
Outward appearance: transparent clear yellow-green colour, no suspended substance, sediment-free.
Fragrance: fruital and the typical aroma of tool with choke uniqueness.
Flavour: pure and fresh tasty and refreshing, to relax along clean, aroma is mellow.
Local flavor: the mellow sense of static wine is promptly arranged, mouthful power of killing of fizz is arranged again.
2, physical and chemical index (each index is by high performance liquid chromatography and gas Chromatographic Determination):
Wine degree: (20 ℃ of V/V%) 12 ± 0.5;
Pol: (with glucose meter, g/L) 0.6～4
Acidity: (with citrometer, g/L) 2～7;
Free SO
2(mg/L)≤25
Total SO
2(mg/L)≤250
The activeconstituents such as the table 1 of the green fumet wine of leaf of Cynara scolymus L of the present invention:
Table 1
| Composition | Content (mg/100mL) |
| Chlorogenic acid | 9.75 |
| Cinarine | 5.00 |
Claims (8)
1, the green fumet wine of a kind of leaf of Cynara scolymus L is characterized in that, is that the employing leaf of Cynara scolymus L is a raw material, and the bright original juice fermentation that presses of the leaf of Cynara scolymus L with 100% forms.
2, the green fumet wine of leaf of Cynara scolymus L as claimed in claim 1 is characterized in that, described leaf of Cynara scolymus L is the wild or different plantation leaf of Cynara scolymus L in period.
3, green fumet wine as claimed in claim 1 is characterized in that, described bright Ji leaf green fumet wine comprises three class wine: 1) leaf of Cynara scolymus L fermentation dryness wine; 2) the leaf of Cynara scolymus L sweet type wine that ferments; 3) the compound leaf of Cynara scolymus L wine of the auxiliary material of multiple formulations.
4, the production technique of the green fumet wine of a kind of leaf of Cynara scolymus L is characterized in that, may further comprise the steps:
The first step is gathered leaf of Cynara scolymus L and sorting;
Second step, squeezing:
Adopt fruit crusher to carry out break process, the granularity after broken spacing and the processing is between 10～15mm;
The 3rd step, the prozyme catalytic treatment:
Add polygalacturonase, the cellulase of 50ml/L, between 25 °～30 ℃ of temperature, carry out pectin and Mierocrystalline cellulose disaggregating treatment, the time is 7.5～8.5 hours;
In the 4th step, insert engineering bacteria and carry out primary fermentation:
After pectin, Mierocrystalline cellulose were fully decomposed, the engineering bacteria that inserts artificial culture by 25g/100L carried out primary fermentation, and leavening temperature is controlled at 17～19 ℃, and the time is 23～25 hours;
In the 5th step, separate:
Through the primary fermentation of short period of time, material can reach the separation of basic liquid, slag, by material layering juice is separated, or is adopted the press filtration mode;
The 6th step, the secondary low temperature fermentation:
After separating slag, carry out the composition adjustment, secondary continues leavening temperature and is controlled between 16 °～18 ℃;
In the 7th step, adjust the wine degree:
Adopt distillatory slag wine to allocate, make the wine degree reach 12 ° of CV/V%;
The 8th step, freezing treatment:
Freezing temp is controlled at 0.4～0.5 ℃ above freezing of former wine, and keeps more than 3 days, and the material that wine body inside is separated out under cold condition reaches crystalline state as far as possible, carries out clarifying treatment again;
The 9th step, ageing:
In the wine jar, charge into rare gas element, cause under the condition of oxygen barrier, press 50mg/L and add sulfurous gas SO
2, under the room temperature air tight condition, preserve time of 3～5 months;
The tenth step, ultrafiltration:
In the 8th step, the material of separating out under the condition that temperature improves can be removed by the ultrafiltration mode;
The 11 step, thermal treatment:
In the 9th step, ageing wine body later through filtering for the first time and natural subsidence, adopts tubular instantaneous sterilizing machine to carry out the thermal treatment of wine body again, and inlet temperature is controlled at 100 ± 1 ℃, and temperature out is controlled at 40 ± 1 ℃;
The 12 step, can:
Adopt sterile filling device, packing is finished fast under aseptic condition, obtains the canned or bottled finished product of the green fumet wine of leaf of Cynara scolymus L.
5, the production technique of green fumet wine as claimed in claim 4 is characterized in that, the composition adjustment in described the 6th step is the integration of carrying out sugar, acid, and former wine wine degree carries out EQUILIBRIUM CALCULATION FOR PROCESS by 12 ° of CV/V%.
6, the production technique of green fumet wine as claimed in claim 4 is characterized in that, the rare gas element in described the 9th step is a carbonic acid gas.
7, green fumet wine as claimed in claim 1 is characterized in that, the target setting of the green fumet wine of leaf of Cynara scolymus L is:
A, sense index:
Outward appearance: transparent clear yellow-green colour, no suspended substance, sediment-free;
Fragrance: fruital and the typical aroma of tool with choke uniqueness;
Flavour: pure and fresh tasty and refreshing, to relax along clean, aroma is mellow;
Local flavor: the mellow sense of static wine is promptly arranged, mouthful power of killing of fizz is arranged again;
B, physical and chemical index:
Wine degree: (20 ℃ of V/V%) 12 ± 0.5;
Pol: (with glucose meter, g/L) 0.6～4
Acidity: (with citrometer, g/L) 2～7;
Free SO
2≤ 25mg/L;
Total SO
2≤ 250mg/L.
8, green fumet wine as claimed in claim 1 is characterized in that, its activeconstituents is: chlorogenic acid content 9.75 ± 0.5mg/100mL, cinarine content 5 ± 0.5mg/100mL.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 03146059 CN1570063A (en) | 2003-07-15 | 2003-07-15 | Artichoke foliage green normal juice wine and its process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 03146059 CN1570063A (en) | 2003-07-15 | 2003-07-15 | Artichoke foliage green normal juice wine and its process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1570063A true CN1570063A (en) | 2005-01-26 |
Family
ID=34471596
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 03146059 Pending CN1570063A (en) | 2003-07-15 | 2003-07-15 | Artichoke foliage green normal juice wine and its process |
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|---|---|
| CN (1) | CN1570063A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103131586A (en) * | 2013-02-01 | 2013-06-05 | 鲁东大学 | Blueberry fruit wine brewing method |
| WO2014104408A1 (en) * | 2012-12-28 | 2014-07-03 | Kao Corporation | Beer flavored carbonated beverage |
| CN106929359A (en) * | 2017-04-12 | 2017-07-07 | 盛宏斌 | A kind of globe artichoke aperitif and preparation method thereof |
-
2003
- 2003-07-15 CN CN 03146059 patent/CN1570063A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2014104408A1 (en) * | 2012-12-28 | 2014-07-03 | Kao Corporation | Beer flavored carbonated beverage |
| JP2014140352A (en) * | 2012-12-28 | 2014-08-07 | Kao Corp | Beer-flavored carbonated beverage |
| CN103131586A (en) * | 2013-02-01 | 2013-06-05 | 鲁东大学 | Blueberry fruit wine brewing method |
| CN103131586B (en) * | 2013-02-01 | 2014-04-30 | 鲁东大学 | Blueberry fruit wine brewing method |
| CN106929359A (en) * | 2017-04-12 | 2017-07-07 | 盛宏斌 | A kind of globe artichoke aperitif and preparation method thereof |
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