CN106367270A - Health-caring wine prepared by blending wild kiwifruit, pear and garlic and preparation method thereof - Google Patents
Health-caring wine prepared by blending wild kiwifruit, pear and garlic and preparation method thereof Download PDFInfo
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- CN106367270A CN106367270A CN201610729150.5A CN201610729150A CN106367270A CN 106367270 A CN106367270 A CN 106367270A CN 201610729150 A CN201610729150 A CN 201610729150A CN 106367270 A CN106367270 A CN 106367270A
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- pears
- bulbus allii
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
The invention provides health-caring wine prepared by blending wild kiwifruit, pear and garlic and a preparation method thereof. Pears are low in acidity, so that after mixed fermentation, acidity of finish product wine can be reduced and mouth feel is more gentle; pears contains glycosides, tannic acid, and the like components, so that when being fermented in fruit wine, the finish product wine has the effects of resolving phlegm to relieve cough; garlic juice is added during fining of semi-finished product wine, so that the original characters of garlic is remained and damages on nutrition and flavor are avoided during fermentation, and the garlic juice participates in a cold-treatment process of the semi-finished product wine, thereby improving non-biostability of the finish product wine; the garlic juice also reinforces the health-caring effect of the kiwifruit wine, so that the wine has the effects of preventing cold, detoxifying body and clearing intestine, reducing concentration of blood glucose, improving secretion of insulin, killing various bacteria that infects and induces diabetes, and also preventing fat accumulation in cardiovascular system, reducing concentration of cholesterol and blood glucose and inhibiting thrombosis and arteriosclerosis. In addition, the garlic juice also has excellent health-caring effects on prostate gland.
Description
Technical field
The present invention relates to macaque fruit wine technical field, more particularly, to a kind of wild Fructus actinidiae chinensiss, pears and Bulbus Allii are blended health preserving wine
And preparation method thereof.
Background technology
Fructus actinidiae chinensiss are the kings of fruit, the hat of vc, the soft texture of wild Fructus actinidiae chinensiss, sweet mouthfeel, and taste is described as grass
The certain kind of berries, Fructus Musae, the mixing of Fructus Ananadis comosi three.Fructus actinidiae chinensiss remove organic containing actinidine, proteolytic enzyme, tannin pectin and saccharide etc.
Outside thing, and the trace element such as calcium, potassium, selenium, zinc, germanium and 17 kinds of aminoacid of needed by human body, also contain abundant vitamin c, Portugal
Grape acid, Fructose, citric acid, malic acid, fat.Possess abundant medical efficacy, food therapy value and nutritive value.
Bulbus Allii is conventional flavouring agent, and it has following effect:
(1) strong disinfecting, in Bulbus Allii, sulfur-containing compound has strong antibacterial and anti-inflammation functions, to multiple coccuses, bacillus, true
Bacterium and virus etc. all have suppression and killing action, are antibacterial action one kind the strongest in the current natural plants finding, effectively in advance
Anti- flu and prostatitic effect；
(2) anti-curing oncoma and cancer, the element such as the germanium in Bulbus Allii and selenium can suppress the growth of tumor cell and cancerous cell, is
The plant of the whole world most anticancer potentiality；
(3) toxin-expelling intestine-cleaning, prevention of gastrointestinal；
(4) reduce blood glucose, prevent diabetes, Bulbus Allii can promote the secretion of insulin, increase histiocyte to glucose
Absorb, improve human glucose tolerance, reduce blood sugar level rapidly, and the various diseases because of infection-induced diabetes can be killed
Bacterium, thus effectively prevent and treat diabetes；
(5) prevent and treat cardiovascular and cerebrovascular disease, Bulbus Allii can prevent the lipidosiss in cardiovascular and cerebrovascular vessel, induced tissue fat inside generation
Thank, dramatically increase fibrinolytic activity, reduce cholesterol, suppress hematoblastic gathering, reduce plasma concentration, increase fine motion
The expansion ratio of arteries and veins, promotes vasodilation, adjusts blood pressure, increases the permeability of blood vessel, thus suppressing the formation of thrombosis and prevention dynamic
Arteries and veins hardens；
(6) liver function protecting, the trace element-selenium in Bulbus Allii, by participating in the aerobic metabolism of blood, remove toxin, mitigate
The removing toxic substances burden of liver, thus reach liver-protective purpose；
(7) antifatigue effect, vitamin b1 is combined together with the garlicin contained by Bulbus Allii, can play elimination well
Fatigue, the effect regaining one's strength.
Pears are the fruit of people's daily consumption, and it has following effect:
(1) pectase content is high, contributes to digesting；
(2) there are abundant b vitamin, energy cardioprotection, lessen fatigue；
(3) composition such as glycocide contained by and tannic acid, can expelling phlegm for arresting cough.
Content of the invention
In view of this, the present invention propose a kind of nutritious, mouthfeel is soft and possesses the Wild Macaque of health care
Fructus Persicae, pears and Bulbus Allii are blended health preserving wine and preparation method thereof.
The technical scheme is that and be achieved in that: on the one hand, the invention provides a kind of wild Fructus actinidiae chinensiss, pears and big
Bulbus Allii is blended health preserving wine, and its composition of raw materials includes the component of following mass parts,
80 parts of wild Fructus actinidiae chinensiss；
10～30 parts of pears；
0.001～0.01 part of pectase；
0.001～0.1 part of yeast；
6～10 parts of high fructose syrup；
Bulbus Allii juice 2-10 part.
It is preferred that its composition of raw materials includes the component of following mass parts on the basis of above technical scheme,
80 parts of wild Fructus actinidiae chinensiss；
20 parts of pears；
0.004 part of pectase；
0.01 part of yeast；
8 parts of high fructose syrup；
3 parts of Bulbus Allii juice.
Second aspect, the invention provides wild Fructus actinidiae chinensiss, pears and Bulbus Allii are blended health preserving wine described in first aspect present invention
Preparation method, comprise the following steps,
Prepare major ingredient: wild Fructus actinidiae chinensiss and pears are blended semi-finished product wine；
Prepare major ingredient: Bulbus Allii juice；
Carry out lower glue process, first time coarse filtration, -4.5～-5.5 DEG C of freezings 10～15 by after major ingredient and major ingredient mixing
My god, second coarse filtration, allotment, third time coarse filtration, fine straining, obtain Fructus actinidiae chinensiss, pears and Bulbus Allii and be blended health preserving wine.
It is preferred that described major ingredient component content includes on the basis of above technical scheme,
Ethanol 11～13%v/v；
Total sugar≤4.0g/l；
Volatile acid≤1.2mg/l；
Vitamin c >=100mg/l；
Lead≤0.2mg/l；
Sugar-free extract >=6.0g/l；
Ferrum≤10.0mg/l.
It is preferred that the described step preparing major ingredient includes on the basis of above technical scheme,
First, will be cleaned for wild Fructus actinidiae chinensiss fresh fruit, add sulfurous acid solution, crushed, obtain Wild Macaque peach fruit
Slurry；
Secondly, pears are removed the peel, enucleation, crush, obtain melonidum slurry；
Then, add pectinase enzymatic hydrolysis, filter pressing, obtain the mixed juice of wild Fructus actinidiae chinensiss and pears；
Finally, add active dry yeast in the mixed juice of wild Fructus actinidiae chinensiss and pears, ferment at 15～25 DEG C, sweat
Middle addition high fructose syrup, tank switching after fermenting 10～15 days, then ferment 10～15 days, filter, obtain major ingredient.
It is preferred that the described step preparing major ingredient includes on the basis of above technical scheme, by cleaned for Bulbus Allii,
After broken, filter pressing, obtain Bulbus Allii juice.
The wild Fructus actinidiae chinensiss of the present invention, pears and Bulbus Allii be blended health preserving wine and preparation method thereof with respect to prior art have with
Lower beneficial effect:
(1) acidity of pears is relatively low, after mixed fermentation, it is possible to decrease the acidity of finished wine, makes mouthfeel softer；
(2) composition such as glycocide contained by pears and tannic acid, the fermented rear fruit wine that enters is so that finished wine has expelling phlegm for arresting cough
Effect；
(3) Bulbus Allii juice adds during glue under semi-finished product wine, has both remained the true qualities of Bulbus Allii, it is to avoid cause during the fermentation
Nutrition and the loss of local flavor, allow Bulbus Allii juice take part in the cold-treating process of semi-finished product again, improve the non-biostability of finished wine；
(4) Bulbus Allii juice can strengthen the health-care effect of Wild actinidia wine, energy preventing cold, toxin-expelling intestine-cleaning, reduces blood glucose dense
Degree, promotes insulin secretion, and can kill the various antibacterials of infection-induced diabetes moreover it is possible to prevent athero in cardiovascular,
Reduce cholesterol and blood sugar concentration, inhibition thrombosis and arteriosclerosis, in addition, also there is preferable health care work(to prostatitis
Effect.
Brief description
In order to be illustrated more clearly that the embodiment of the present invention or technical scheme of the prior art, below will be to embodiment or existing
Have technology description in required use accompanying drawing be briefly described it should be apparent that, drawings in the following description be only this
Some embodiments of invention, for those of ordinary skill in the art, on the premise of not paying creative work, acceptable
Other accompanying drawings are obtained according to these accompanying drawings.
Fig. 1 is the process chart that wild Fructus actinidiae chinensiss of the present invention, pears and Bulbus Allii are blended health preserving method for preparing medicated wine.
Specific embodiment
Below in conjunction with the accompanying drawing in embodiment of the present invention, the technical scheme in embodiment of the present invention is carried out clearly
Chu, it is fully described by it is clear that described embodiment is only a part of embodiment of the present invention, rather than whole realities
Apply mode.Based on the embodiment in the present invention, those of ordinary skill in the art institute under the premise of not making creative work
The every other embodiment obtaining, broadly falls into the scope of protection of the invention.
As shown in figure 1, the wild Fructus actinidiae chinensiss of the present invention, pears and Bulbus Allii are blended the preparation method of health preserving wine, walk including following
Rapid:
S1, will be cleaned for 80 portions of wild Fructus actinidiae chinensiss fresh fruits, adds sulfurous acid solution, is crushed, obtain wild Fructus actinidiae chinensiss
Pulp；
S2,10～30 portions of pears is removed the peel, enucleation crushes, and obtains melonidum slurry；
S3, adds 0.001～0.01 part of pectinase enzymatic hydrolysis, filter pressing, obtains the mixed juice of wild Fructus actinidiae chinensiss and pears；
S4, adds active dry yeast in the mixed juice with pears for the wild Fructus actinidiae chinensiss, ferments at 15～25 DEG C, in sweat
Add 6～10 parts of high fructose syrups, tank switching after fermenting 10～15 days, then ferment 10～15 days, filter, obtain Fructus actinidiae chinensiss and be blended with pears
Semi-finished product wine；
S5, after cleaned for 2～10 portions of Bulbus Alliis, broken, filter pressing, obtain Bulbus Allii juice；
S6, after the Bulbus Allii juice that the wild Fructus actinidiae chinensiss that step s4 is obtained and pears are blended semi-finished product wine and step s5 obtains mixes
Carry out lower glue process, first time coarse filtration, -4.5～-5.5 DEG C freeze 10～15 days, second coarse filtration, allotment, third time coarse filtration,
Fine straining, obtains wild Fructus actinidiae chinensiss, pears and Bulbus Allii and is blended health preserving wine.
Embodiment 1
The wild Fructus actinidiae chinensiss of the present embodiment, pears and Bulbus Allii are blended the preparation method of health preserving wine, comprise the following steps,
S1, will be cleaned for 80kg wild Fructus actinidiae chinensiss fresh fruit, adds 0.08kg to contain the sulfurous acid solution of 6% sulfur dioxide, uses
Common hammer crusher crushes, and obtains wild Fructus actinidiae chinensiss pulp；
S2,10kg pears are crushed, and obtain melonidum slurry；
S3, adds 0.001kg pectinase enzymatic hydrolysis to use cloth-bag type pressure filter filter pressing after 12 hours, obtains wild Fructus actinidiae chinensiss and pears
Mixed juice；
S4, adds 0.001kg active dry yeast in the mixed juice with pears for the wild Fructus actinidiae chinensiss, ferments at 15 DEG C, fermented
6kg high fructose syrup is added in journey, tank switching after fermenting 10 days, then ferment 10 days, filtered with diatomite filter, obtained wild
Fructus actinidiae chinensiss and pears are blended semi-finished product wine.
After testing, the wild Fructus actinidiae chinensiss that step s4 obtains and pears are blended semi-finished product wine, and each component content is as shown in the table,
Ethanol 11～13%v/v；
Total sugar≤4.0g/l；
Volatile acid≤1.2mg/l；
Vitamin c >=100mg/l；
Lead≤0.2mg/l；
Sugar-free extract >=6.0g/l；
Ferrum≤10.0mg/l.
S5, after cleaned for 2kg Bulbus Allii, broken, filter pressing, obtain Bulbus Allii juice；
S6, the Bulbus Allii juice that the wild Fructus actinidiae chinensiss that step s4 is obtained and pears are blended semi-finished product wine and step s5 obtains mixes,
Add gelatin and Bentonite, carry out lower glue process, first time coarse filtration, -4.5 DEG C freeze 10 days, second coarse filtration, allotment, for the third time
Coarse filtration, fine straining, obtain wild Fructus actinidiae chinensiss, pears and Bulbus Allii and be blended health preserving wine.Embodiment 2
The wild Fructus actinidiae chinensiss of the present embodiment, pears and Bulbus Allii are blended the preparation method of health preserving wine, comprise the following steps,
S1, will be cleaned for 80kg wild Fructus actinidiae chinensiss fresh fruit, adds 0.09kg to contain the sulfurous acid solution of 6% sulfur dioxide, uses
Common hammer crusher crushes, and obtains wild Fructus actinidiae chinensiss pulp；
S2, the peeling of 20kg pears, enucleation crush, and obtain melonidum slurry；
S3, adds 0.004kg pectinase enzymatic hydrolysis to use cloth-bag type pressure filter filter pressing after 12 hours, obtains wild Fructus actinidiae chinensiss and pears
Mixed juice；
S4, adds 0.01kg active dry yeast in the mixed juice with pears for the wild Fructus actinidiae chinensiss, ferments at 20 DEG C, sweat
Middle addition 8kg high fructose syrup, tank switching after fermenting 13 days, then ferment 13 days, filtered with diatomite filter, obtained wild Mi
Monkey Fructus Persicae and pears are blended semi-finished product wine；
S5, after cleaned for 3kg Bulbus Allii, broken, filter pressing, obtain Bulbus Allii juice；
S6, the Bulbus Allii juice that the wild Fructus actinidiae chinensiss that step s4 is obtained and pears are blended semi-finished product wine and step s5 obtains mixes,
Add gelatin and Bentonite, carry out lower glue process, first time coarse filtration, -5 DEG C freeze 13 days, second coarse filtration, allotment, and third time is thick
Filter, fine straining, obtain wild Fructus actinidiae chinensiss, pears and Bulbus Allii and be blended health preserving wine.Embodiment 3
The wild Fructus actinidiae chinensiss of the present embodiment, pears and Bulbus Allii are blended the preparation method of health preserving wine, comprise the following steps,
S1, will be cleaned for 80kg wild Fructus actinidiae chinensiss fresh fruit, adds 0.10kg to contain the sulfurous acid solution of 6% sulfur dioxide, uses
Common hammer crusher crushes, and obtains wild Fructus actinidiae chinensiss pulp；
S2, the peeling of 30kg pears, enucleation crush, and obtain melonidum slurry；
S3, adds 0.01kg pectinase enzymatic hydrolysis to use cloth-bag type pressure filter filter pressing after 12 hours, obtains wild Fructus actinidiae chinensiss and pears
Mixed juice；
S4, adds 0.1kg active dry yeast in the mixed juice with pears for the wild Fructus actinidiae chinensiss, ferments at 25 DEG C, sweat
Middle addition 10kg high fructose syrup, tank switching after fermenting 15 days, then ferment 15 days, filtered with diatomite filter, obtained wild
Fructus actinidiae chinensiss and pears are blended semi-finished product wine；
S5, after cleaned for 10kg Bulbus Allii, broken, filter pressing, obtain Bulbus Allii juice；
S6, the Bulbus Allii juice that the wild Fructus actinidiae chinensiss that step s4 is obtained and pears are blended semi-finished product wine and step s5 obtains mixes,
Add gelatin and Bentonite, carry out lower glue process, first time coarse filtration, -5.5 DEG C freeze 15 days, second coarse filtration, allotment, for the third time
Coarse filtration, fine straining, obtain wild Fructus actinidiae chinensiss, pears and Bulbus Allii and be blended health preserving wine.
Wild Fructus actinidiae chinensiss, pears and the Bulbus Allii that embodiment 2 is prepared is blended health preserving wine and carries out icp-ms sxemiquantitative inspection,
Result shows, its main trace element content data is following (unit: mg/kg):
mg-138、k-1540、zn-0.52、ca-82、cr-0.64、mn-1.9、fe-5、sr-0.82、ti-0.15、v-
0.24th, rb-0.24, ba-0.13 etc..
Wild Fructus actinidiae chinensiss, pears and Bulbus Allii are blended health preserving wine and contain abundant mg, k, zn, ca, cr, mn, fe, sr, ti, v, rb
With beneficial elements such as ba, to improving cardiovascular and cerebrovascular disease, diabetes have certain effect.
Wild Fructus actinidiae chinensiss, pears and Bulbus Allii are blended health preserving wine and contain the long-lived unit such as abundant mg, zn, mn, fe, sr, ti and rb
Element, has certain effect to adjusting immunity, defying age, suppression free radical and suppression tumor.
Wild Fructus actinidiae chinensiss, pears and the Bulbus Allii of drinking the present invention in right amount are blended health preserving wine, to improving health quality, have greatly
Benifit.
The foregoing is only the better embodiment of the present invention, not in order to limit the present invention, all the present invention's
Within spirit and principle, any modification, equivalent substitution and improvement made etc., should be included within the scope of the present invention.
Claims (6)
1. a kind of wild Fructus actinidiae chinensiss, pears and Bulbus Allii be blended health preserving wine it is characterised in that: its composition of raw materials includes following mass parts
Component,
80 parts of wild Fructus actinidiae chinensiss；
10～30 parts of pears；
0.001～0.01 part of pectase；
0.001～0.1 part of yeast；
6～10 parts of high fructose syrup；
Bulbus Allii juice 2-10 part.
2. wild Fructus actinidiae chinensiss as claimed in claim 1, pears and Bulbus Allii be blended health preserving wine it is characterised in that: its composition of raw materials bag
Include the component of following mass parts,
80 parts of wild Fructus actinidiae chinensiss；
20 parts of pears；
0.004 part of pectase；
0.01 part of yeast；
8 parts of high fructose syrup；
3 parts of Bulbus Allii juice.
3. wild Fructus actinidiae chinensiss as claimed in claim 1, pears and Bulbus Allii be blended health preserving wine preparation method it is characterised in that: bag
Include following steps,
Prepare major ingredient: wild Fructus actinidiae chinensiss and pears are blended semi-finished product wine；
Prepare major ingredient: Bulbus Allii juice；
Carry out lower glue process, first time coarse filtration by after major ingredient and major ingredient mixing, -4.5～-5.5 DEG C freeze 10～15 days, the
Secondary coarse filtration, allotment, third time coarse filtration, fine straining, obtain wild Fructus actinidiae chinensiss, pears and Bulbus Allii and be blended health preserving wine.
4. wild Fructus actinidiae chinensiss as claimed in claim 3, pears and Bulbus Allii be blended health preserving wine preparation method it is characterised in that: institute
State major ingredient component content to include,
Ethanol 11～13%v/v；
Total sugar≤4.0g/l；
Volatile acid≤1.2mg/l；
Vitamin c >=100mg/l；
Lead≤0.2mg/l；
Sugar-free extract >=6.0g/l；
Ferrum≤10.0mg/l.
5. wild Fructus actinidiae chinensiss as claimed in claim 3, pears and Bulbus Allii are blended the fabricating technology method of health preserving wine, its feature
It is: the described step preparing major ingredient includes,
First, will be cleaned for wild Fructus actinidiae chinensiss fresh fruit, add sulfurous acid solution, crushed, obtain mashed fruit of kiwi fruit；
Secondly, pears are removed the peel, enucleation, crush, obtain melonidum slurry；
Then, add pectinase enzymatic hydrolysis, filter pressing, obtain the mixed juice of wild Fructus actinidiae chinensiss and pears；
Finally, add active dry yeast in the mixed juice of wild Fructus actinidiae chinensiss and pears, ferment at 15～25 DEG C, add in sweat
Enter high fructose syrup, tank switching after fermenting 10～15 days, then ferment 10～15 days, filter, obtain major ingredient.
6. wild Fructus actinidiae chinensiss as claimed in claim 3, pears and Bulbus Allii are blended the fabricating technology method of health preserving wine, its feature
It is: the described step preparing major ingredient includes, after cleaned for Bulbus Allii, broken, filter pressing, obtain Bulbus Allii juice.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610729150.5A CN106367270A (en) | 2016-08-25 | 2016-08-25 | Health-caring wine prepared by blending wild kiwifruit, pear and garlic and preparation method thereof |
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| CN201610729150.5A CN106367270A (en) | 2016-08-25 | 2016-08-25 | Health-caring wine prepared by blending wild kiwifruit, pear and garlic and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112126565A (en) * | 2020-10-27 | 2020-12-25 | 沙洋中博猕猴桃生态发展有限公司 | Novel kiwi fruit wine brewing method |
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|---|---|---|---|---|
| CN1844345A (en) * | 2006-02-14 | 2006-10-11 | 马相国 | Garlic wine and method for preparing same |
| CN101475892A (en) * | 2009-01-15 | 2009-07-08 | 黄文资 | Process for preparing garlic wine |
| CN101760376A (en) * | 2009-12-28 | 2010-06-30 | 中博绿色科技股份有限公司 | Bifidobacterium Chinese gooseberry wine and production process thereof |
| CN102154084A (en) * | 2011-04-20 | 2011-08-17 | 河南科技大学 | Production method of wild kiwi fruit wine |
| CN104673592A (en) * | 2015-03-27 | 2015-06-03 | 中博绿色科技股份有限公司 | Process method for brewing wild kiwi fruit wine by using biological technique |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1844345A (en) * | 2006-02-14 | 2006-10-11 | 马相国 | Garlic wine and method for preparing same |
| CN101475892A (en) * | 2009-01-15 | 2009-07-08 | 黄文资 | Process for preparing garlic wine |
| CN101760376A (en) * | 2009-12-28 | 2010-06-30 | 中博绿色科技股份有限公司 | Bifidobacterium Chinese gooseberry wine and production process thereof |
| CN102154084A (en) * | 2011-04-20 | 2011-08-17 | 河南科技大学 | Production method of wild kiwi fruit wine |
| CN104673592A (en) * | 2015-03-27 | 2015-06-03 | 中博绿色科技股份有限公司 | Process method for brewing wild kiwi fruit wine by using biological technique |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112126565A (en) * | 2020-10-27 | 2020-12-25 | 沙洋中博猕猴桃生态发展有限公司 | Novel kiwi fruit wine brewing method |
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