CN1763164A - A kind of new purposes of Calyx Hibisci Sabdariffae - Google Patents
A kind of new purposes of Calyx Hibisci Sabdariffae Download PDFInfo
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- CN1763164A CN1763164A CN 200410051900 CN200410051900A CN1763164A CN 1763164 A CN1763164 A CN 1763164A CN 200410051900 CN200410051900 CN 200410051900 CN 200410051900 A CN200410051900 A CN 200410051900A CN 1763164 A CN1763164 A CN 1763164A
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- hibisci sabdariffae
- calyx
- fruit wine
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Abstract
The present invention relates to the new purposes of Calyx Hibisci Sabdariffae in brewageing compound fruit wine.The present invention utilizes Roselle Calyx to contain the characteristics of rich organic acid and red cyanidin, as a kind of raw material of brewageing compound fruit wine, can provide the organic acid of fermentation fruit wine, gives product bright-coloured redness again.According to the acidity of different fruit juice, add an amount of dried Calyx Hibisci Sabdariffae and ferment together, make organic acid and the abundant stripping of anthocyanidin in the Calyx Hibisci Sabdariffae, carry out subsequent disposal according to method for making fruit wine again.Or earlier Calyx Hibisci Sabdariffae is extracted concentratedly, add other again to and treat to ferment in the fermented juice.The compoiste fermented fruit wine that the present invention produces all has acidity characteristics suitable, bright in colour, and the health-care effect with a bit.
Description
Technical field
The invention belongs to food processing field, particularly Calyx Hibisci Sabdariffae is as the utilization of a kind of special material in fruit wine processing.
Technical background
China is one of maximum in the world fruit producing country.2000, China's fruit tree total area was 8,400,000 hectares, and about more than 5,900 ten thousand tons of fruit ultimate production is sure to occupy first place, the world.Along with the adjustment of agricultural structure, the fruit cultivated area is also in continuous expansion.In order to promote further developing of fruit industry, improve the added value of fruit, satisfy people's needs growing to the processing fruits product, the deep processing of accelerating fruit is imperative.By the deep processing of fruit, can increase added value, prolong the industrial chain of fruit product, reduce fruit loss in postpartum, the overproduction of solution fruit, valency hang down problems such as hindering farming, satisfy different hierarchy of consumption personnel's needs.Fruit juice fermentation is become the importance that fruit wine is processing fruits, and along with the going deep into of scientific research, the superiority that fruit wine had is familiar with further, consumption is increasing, and the production of development fruit wine is the important directions of the current drinks industry of China.
Account for the overwhelming majority at fruit wine market grape wine at present, other fermentation fruit wine such as hard cider also begin to be accepted by people.In fact a lot of fruit may be used to the production of fermentation fruit wine, but because a lot of fruit acid content is lower, need add the tart flavour conditioning agent when carrying out wine fermentation.Go back simultaneously because a lot of fruit juice itself do not contain any coloring matter, but brown stain takes place again in work in-process easily, makes the fermentation fruit wine product appearance relatively poor.
Roselle Calyx has another name called red sorrel, Sudan red, Mei Lina, belongs to Malvaceae hibiscus annual herb plant.Calyx Hibisci Sabdariffae contains rich in protein, organic acid, VC, multiple amino acids, a large amount of natural pigment and several mineral materials.The dried flower calyx contains organic acid 10%～15%, reducing sugar 16%, protein 3.5%～7.9%, ash contents 12% such as pigment 1%～1.5%, citric acid and rose of Sharon acid, and the Roselle Calyx extract also contains a small amount of alkaloid and resene etc. in addition.Roselle Calyx not only has higher nutritive value, and has nourishing function, and the rose of Sharon acid that it contains is considered to that diseases such as treatment heart trouble, hypertension, arteriosclerosis are had certain curative effect.But, be not suitable for fermentative production fruit wine, but can be used as the good batching of other fruit juice fermentation fruit wine because the reducing sugar ratio that Roselle Calyx itself contains is very low.
Patent 99126989.6 has been invented a kind of Roselle Calyx nutriment wine, is Roselle Calyx, Japanese Honeysuckle and other batching one to be reinstated 5-10 edible distillate spirit doubly soak and get, and belongs to traditional alcoholic drink mixed with fruit juice category.The present invention is with the batching of Calyx Hibisci Sabdariffae as a kind of fermentation fruit wine, mainly utilizes it to contain the characteristics of enriching organic acid and red cyanidin, for those low verjuice fermentations provide organic acid and give fermentation fruit wine pleasing color and luster.
Summary of the invention
A kind of important batching of Calyx Hibisci Sabdariffae as fermentation fruit wine, join in the fruit juice, carry out wine fermentation, plaing a part provides ferment required organic acid and pigment, has expanded the use range of Calyx Hibisci Sabdariffae.
The present invention realizes by following manner:
1. raw material is prepared: the Calyx Hibisci Sabdariffae of selected mistake, meet that hygienic standard requires treat fermented fruits and vegetables juice, sucrose etc.
2. the Roselle Calyx water is carried out drip washing, it is standby to dewater.
3. measure the saccharic acid content treat fermented juice, adds an amount of Calyx Hibisci Sabdariffae and sucrose, make fruit juice after the allotment meet the needs of wine fermentation production.The fermented liquid pol is according to the alcoholic strength decision of desired product, and fermented liquid acidity generally is adjusted to pH between 3.3-3.7.The amount of adding Calyx Hibisci Sabdariffae is standard so that fermented liquid acidity meets the fermentation requirement, generally at 2%-5%.
4. the mode of adding Calyx Hibisci Sabdariffae can be: (1) is directly added to and is treated in the fermented liquid cleaning Calyx Hibisci Sabdariffae that filter does, and sterilization back inoculation fermentation is finished at main ferment and to be removed the Roselle Calyx residue when changing jar; (2) a large amount of Calyx Hibisci Sabdariffaees are extracted together concentrated, obtain the Roselle Calyx concentrated solution, add the Roselle Calyx concentrated solutions of different amounts more as required, then fermentation together.
5. the processing behind the main ferment is produced identical with other fruit wine.
Advantage of the present invention is:
1. dried Calyx Hibisci Sabdariffae contains rich organic acid and anthocyanidin, can provide organic acid and pigment for some low acid and non-pigment garden spgarden stuff, provide garden spgarden stuff fermentative production fruit and vegetable wine required organic acid, bring bright-coloured redness to product, and give product certain nourishing function, achieve many things at one stroke.
2. organic acid in the Roselle Calyx and coloring matter are soluble in water, leach easily.
Embodiment
Below by embodiment the present invention is done further concrete description, but embodiments of the present invention are not limited thereto.
Embodiment 1 (Roselle Calyx litchi spirit):
Add dried Calyx Hibisci Sabdariffae 2kg in the 100L normal juice of Litchi, be adjusted to required pol with sucrose or other fermentable sugars, boiling sterilization, cooling back inoculation fruit wine yeast, change a jar removal Roselle Calyx residue behind the main ferment, carry out subsequent disposal according to the wine fermentation production sequence again and obtain the Roselle Calyx litchi spirit.
Embodiment 2 (Roselle Calyx wine of longan)
Add dried Calyx Hibisci Sabdariffae 17.5kg in the 500L longan Normal juice, be adjusted to required pol with sucrose or other fermentable sugars, boiling sterilization, cooling back inoculation fruit wine yeast, change a jar removal Roselle Calyx residue behind the main ferment, carry out subsequent disposal according to the wine fermentation production sequence again and obtain the Roselle Calyx wine of longan.
Embodiment 3 (Roselle Calyx Momordicacharantial wine)
Add dried Calyx Hibisci Sabdariffae 5kg in the 100L balsam pear Normal juice, be adjusted to required pol with sucrose or other fermentable sugars, boiling sterilization, cooling back inoculation fruit wine yeast, remove the Roselle Calyx residue behind the main ferment, carry out subsequent disposal according to the wine fermentation production sequence again and obtain the Roselle Calyx Momordicacharantial wine.
Embodiment 4 (Roselle Calyx litchi spirit)
Extract Calyx Hibisci Sabdariffae 2.5kg with 50L tap water normal temperature or heating earlier, remove the Calyx Hibisci Sabdariffae residue then, extracting solution is concentrated into 5.0L, join in the 120L normal juice of Litchi, be adjusted to required pol with sucrose or other fermentable sugars again, heat sterilization, inoculation fruit wine yeast in cooling back carries out subsequent disposal according to the wine fermentation production sequence again and obtains the Roselle Calyx litchi spirit.
Claims (3)
1. the new purposes of Calyx Hibisci Sabdariffae in brewageing compound fruit wine is characterized in that Calyx Hibisci Sabdariffae is applied to fermentative production fruit wine, works to provide organic acid and pigment.
2. Calyx Hibisci Sabdariffae as claimed in claim 1 is applied to the fermentative production compound fruit wine, it is characterized in that water or be that the ethanol of 10%-95% extracts the soluble substance in the Calyx Hibisci Sabdariffae with concentration, make solution, concentrate or do not concentrate, add in the fruit juice then and ferment.
3. Calyx Hibisci Sabdariffae as claimed in claim 1 is applied to the fermentative production compound fruit wine, it is characterized in that Calyx Hibisci Sabdariffae with the difference amount directly adds in the fruit juice to ferment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410051900 CN1763164A (en) | 2004-10-22 | 2004-10-22 | A kind of new purposes of Calyx Hibisci Sabdariffae |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410051900 CN1763164A (en) | 2004-10-22 | 2004-10-22 | A kind of new purposes of Calyx Hibisci Sabdariffae |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1763164A true CN1763164A (en) | 2006-04-26 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200410051900 Pending CN1763164A (en) | 2004-10-22 | 2004-10-22 | A kind of new purposes of Calyx Hibisci Sabdariffae |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102786813A (en) * | 2011-08-02 | 2012-11-21 | 漳州金三角生物科技有限公司 | Method for extracting roselle calyx red pigment |
| CN104498253A (en) * | 2014-11-25 | 2015-04-08 | 仲恺农业工程学院 | Brewing method of hibiscus sabdariffa honey wine |
| CN105886197A (en) * | 2014-10-30 | 2016-08-24 | 廖义生 | Manufacturing method of roselle and glutinous rice health care wine |
| CN106867785A (en) * | 2017-03-31 | 2017-06-20 | 贵州穗蓝酒业科技有限公司 | A kind of blueberry roxburgh rose beverage wine and preparation method thereof |
-
2004
- 2004-10-22 CN CN 200410051900 patent/CN1763164A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102786813A (en) * | 2011-08-02 | 2012-11-21 | 漳州金三角生物科技有限公司 | Method for extracting roselle calyx red pigment |
| CN102786813B (en) * | 2011-08-02 | 2014-03-26 | 漳州金三角生物科技有限公司 | Method for extracting roselle calyx red pigment |
| CN105886197A (en) * | 2014-10-30 | 2016-08-24 | 廖义生 | Manufacturing method of roselle and glutinous rice health care wine |
| CN104498253A (en) * | 2014-11-25 | 2015-04-08 | 仲恺农业工程学院 | Brewing method of hibiscus sabdariffa honey wine |
| CN104498253B (en) * | 2014-11-25 | 2016-05-18 | 仲恺农业工程学院 | A kind of brewing method of roselle hydromel |
| CN106867785A (en) * | 2017-03-31 | 2017-06-20 | 贵州穗蓝酒业科技有限公司 | A kind of blueberry roxburgh rose beverage wine and preparation method thereof |
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