CN101402907B - Production process for balsam pear alcohol - Google Patents
Production process for balsam pear alcohol Download PDFInfo
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- CN101402907B CN101402907B CN200810181404XA CN200810181404A CN101402907B CN 101402907 B CN101402907 B CN 101402907B CN 200810181404X A CN200810181404X A CN 200810181404XA CN 200810181404 A CN200810181404 A CN 200810181404A CN 101402907 B CN101402907 B CN 101402907B
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- 235000009811 Momordica charantia Nutrition 0.000 title claims abstract description 55
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- 235000018365 Momordica dioica Nutrition 0.000 title claims abstract description 55
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 title description 2
- 235000014101 wine Nutrition 0.000 claims abstract description 57
- 238000000855 fermentation Methods 0.000 claims description 19
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- 108090000790 Enzymes Proteins 0.000 claims description 9
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- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 9
- 238000002791 soaking Methods 0.000 claims description 9
- 238000007710 freezing Methods 0.000 claims description 7
- 230000008014 freezing Effects 0.000 claims description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 239000006228 supernatant Substances 0.000 claims description 7
- 108010059820 Polygalacturonase Proteins 0.000 claims description 6
- 230000001476 alcoholic effect Effects 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
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- 230000002308 calcification Effects 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 108010010803 Gelatin Proteins 0.000 claims description 4
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- 239000008273 gelatin Substances 0.000 claims description 4
- 235000019322 gelatine Nutrition 0.000 claims description 4
- 235000011852 gelatine desserts Nutrition 0.000 claims description 4
- 235000010262 sodium metabisulphite Nutrition 0.000 claims description 4
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- 235000012204 lemonade/lime carbonate Nutrition 0.000 claims description 3
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 claims description 3
- 229940001584 sodium metabisulfite Drugs 0.000 claims description 3
- 235000010378 sodium ascorbate Nutrition 0.000 claims description 2
- 229960005055 sodium ascorbate Drugs 0.000 claims description 2
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 2
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 9
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- 239000002253 acid Substances 0.000 description 5
- NAOLWIGVYRIGTP-UHFFFAOYSA-N 1,3,5-trihydroxyanthracene-9,10-dione Chemical compound C1=CC(O)=C2C(=O)C3=CC(O)=CC(O)=C3C(=O)C2=C1 NAOLWIGVYRIGTP-UHFFFAOYSA-N 0.000 description 4
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- 241000607479 Yersinia pestis Species 0.000 description 2
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- 159000000007 calcium salts Chemical class 0.000 description 2
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- 238000001802 infusion Methods 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
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- 238000001556 precipitation Methods 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 230000003068 static effect Effects 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000201295 Euphrasia Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 101100356975 Momordica charantia MAP30 gene Proteins 0.000 description 1
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- 229910052742 iron Inorganic materials 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
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- Alcoholic Beverages (AREA)
Abstract
The invention relates to a production method of a balsam pear wine, which is characterized in that a balsam pear dipping wine and a balsam pear fermenting wine are matched according to a size ration of 1:1.5 to 2, prepared, fined, frozen and separated, filtered and aged. The invention relates to a balsam pear wine with double functions of medicaments and food which is scientifically matched by matching the fermenting wine prepared by taking the balsam pear as the material with the balsam pear dipping wine, the effective components in the balsam pear can be led to fully exert the pharmacological action thereof through a fermenting technology, thus improving the using value of the balsam pear. The balsam pear wine combines the effects of replenishing yin, refreshing and relieving inflammation of the balsam pear with the effects of strengthening bones, and is a nutrition type vegetable wine suitable for drinking in summer; the development of the product replaces the period of slack sales of wine in summer.
Description
Technical field
The present invention relates to the brewed spirit technical field, particularly relate to a kind of production method of Momordicacharantial wine.
Background technology
The modern times new trend of drinking is that direction towards " minuent, nutrition, health, safety, convenient, health care " develops.Along with the development and the growth in the living standard of scientific and technological level, people also are the trend that rises steadily to the demand of health promoting beverage, and to its starting material, the physiotherapy effect has proposed more and more higher requirement.
Balsam pear has another name called " bright and beautiful lichee ", " cool balsam pear ".Not only contain abundant vitamins B, C, calcium, iron etc. in the balsam pear, also containing Charantin, proteinoid active substance (being α-Charantin, β-Charantin, MAP30), insulin-like activity substance (is polypeptide-P) and multiple amino acids.LI Shi-Zhen say balsam pear have " remove heat symptoms caused by an exopathgen, separate tired, clear away heart-fire make eye bright, beneficial gas establishing-Yang " effect.Find that according to the study balsam pear has the obvious functions of blood sugar effect, and diabetes are had certain curative effect.Also have the certain anti-virus ability and the effect of anti-cancer.Balsam pear is a kind of extraordinary anti-curing oncoma, liver heat, the swollen painful effective green food of Akamu.
Some are arranged in the prior art is the Momordicacharantial wine of feedstock production with the balsam pear, 200310110116.2), " Momordicacharantial wine " (application number: 01133526.2) etc. as Chinese patent " Momordicacharantial wine " (application number:, but above-mentioned these technology all adopt infusion method, effective constituent in the balsam pear can not be extracted fully, thereby can not give full play to the effect of balsam pear, the Momordicacharantial wine that adopts infusion method to make simultaneously all has certain shortcoming aspect color.
Summary of the invention
Purpose of the present invention just is to overcome the defective of above-mentioned prior art, and provide a kind of and give full play to effective constituent in the balsam pear, and all good Momordicacharantial wines of color, smell and taste.
The present invention is achieved through the following technical solutions:
A kind of production method of Momordicacharantial wine is characterized in that: balsam pear soaking wine and balsam pear fermented wine arranged in pairs or groups according to the volume ratio of 1:1.5～2, allocates, and following glue clarification, subzero fractionation filters, and ageing gets final product;
Above-mentioned balsam pear soaking wine is a balsam pear through cleaning, fragmentation, look is protected in calcification, behind the enzymolysis,, filter with soaking in Chinese liquor 21～42 days, the gained supernatant liquor 2 ℃～4 ℃ carry out freezing 7 days after gained,
Wherein calcification is meant with calcium salt and carries out calcification, and calcium salt is a lime carbonate, and its consumption is 0.05%～0.07%,
Protect look and be meant that protecting look with sodium ascorbate handles, its consumption is 150 mg/kg～180 mg/kg,
Enzymolysis is meant adding 0.02% food protein enzyme and 0.03% polygalacturonase, and enzymolysis is 4～8 hours under 38 ℃～40 ℃ conditions,
The alcoholic strength of the used liquor of above-mentioned immersion is 65 degree, and its consumption is 1～2 times of balsam pear amount;
Above-mentioned balsam pear fermented wine is a balsam pear through cleaning, and is broken into juice, enzymolysis, fermentation separates the wine pin after the fermentation ends, the gelatin that adds 0.025-0.03% in wine left standstill 12～24 hours, filter, 2～4 ℃ carry out freezing 7 days after gained,
Above-mentioned enzymolysis is meant that enzymolysis is 4～8 hours under 38 ℃～40 ℃ conditions at adding 0.02% food protein enzyme and 0.03% polygalacturonase,
Before fermentation, need to adjust earlier juice pol to 17 ° BX, PH3～4.
18～24 ℃ of above-mentioned leavening temperatures, fermentation time 18～24 hours, used bacterial classification are yeast activated liquid.
The present invention is fermented wine and the balsam pear soaking wine compatibility that will be feedstock production with the balsam pear, the Momordicacharantial wine that scientific matching is made with medicine-food two-purpose function, particularly can make the effective constituent in the balsam pear give full play to its pharmacological action, improve the utility value of balsam pear by fermentation technique.Momordicacharantial wine of the present invention combines the strong able-bodied bone of the enriching yin of balsam pear, refrigerant inflammation relieving function and liquor, the network effect of promoting blood circulation, and is a kind of nutritive vegetable liquor of drinking summer that is applicable to, this Products Development has been substituted the liquor period of slack sales in summer.
Momordicacharantial wine wine body light green of the present invention, the sparkling and crystal-clear bright nothing precipitation of wine body, balsam pear is fragrant to combine with liquor delicate fragrance, the quiet and tastefully laid out exquisiteness of fragrance delicate fragrance, bitter taste is simple and elegant, long times of aftertaste, its physical and chemical index is:
Alcoholic strength: 12.0-45.0VOL
Total reducing sugar g/l :≤100.0
Titrable acid g/l :≤6.0
Sugar-free extract g/L :≤1.5
Embodiment
1. the preparation of balsam pear soaking wine
1.1 sorting is cleaned broken
The selective maturation degree is good, do not have to rot, and free from insect pests, no-sundries, crushing juice rate is at the fresh balsam pear more than 60%.
Clean with flushing with clean water, drain, available wooden stick stirs in the washing process.
The balsam pear of selecting after the cleaning is gone stalk, stoning.With the crushing and beating machine balsam pear is broken into the even fritter of diameter 1～2CM, carry out calcification, protect look with 150～180 mg/kg sodium ascorbates and handle with 0.05%～0.07% lime carbonate.
1.2 enzymolysis
Add 0.02% food protein enzyme and 0.03% polygalacturonase, enzymolysis is 4～8 hours under 38 ℃～40 ℃ conditions.
1.3 soak
Add for the first time 65 ℃ fen-flavor type white spirit of 1.5 times of balsam pear amounts, soaked for three weeks, get supernatant liquor, add 65 ℃ of fen-flavor type white spirits of 1.0 times balsam pear amount for the second time, soaked for three weeks, get supernatant liquor.Supernatant liquor is got in the squeezing back clarification of residue pomace, mixes with the supernatant liquor that makes for preceding twice.
1.4 freezing and filtering
Above-mentioned supernatant liquor is cooled to 2 ℃～4 ℃ carries out freezingly in refrigerated cylinder, after the week, filter to become and treats Wine blending liquid.
2. the preparation of balsam pear fermented wine
2.1 sorting cleans and crush
The selective maturation degree is good, do not have to rot, and free from insect pests, no-sundries, crushing juice rate is at 60% fresh balsam pear.
With clear water balsam pear is rinsed well, the balsam pear of selecting after the cleaning is removed stalk, stoning breaks into the crushing and beating machine balsam pear is broken into juice, goes into jar to ferment.
2.3 enzymolysis, the saccharic acid adjustment
Succus Momordicae charantiae is gone into jar amount should not surpass 80% of tank volume, be beneficial to fermentation and stirring, the food protein enzyme and 0.03% polygalacturonase of adding 0.02%, enzymolysis is 4～8 hours under 38 ℃～40 ℃ conditions, carry out the detection of saccharic acid, because the sugar degree of balsam pear is lower, for normally carrying out of guaranteeing to ferment, the Succus Momordicae charantiae saccharic acid is adjusted.The adjustment of sugar: the pol of Succus Momordicae charantiae is adjusted to 17 ° of BX.The adjustment of acid: acid can suppress bacterial reproduction, and fermentation is normally carried out, and makes the fruit wine color clear, makes vinosity salubrious, generates ester with alcohol, increases the fragrance of wine, increases the storage and the stability of wine.PH is 4, greater than mending acid at 4 o'clock.
2.4 fermentation
2.4.1 the interpolation of sulfurous gas
Divide three even Sodium Metabisulfites that add to carry out sterilization, the consumption of Sodium Metabisulfite is 12g/kg.
2.4.2 activated yeast
Saccharifying enzyme is dissolved into 5% liquid glucose, boils then, be cooled to 35 ℃, add active dry yeast, stir, be incubated 30 minutes, can obtain yeast activated liquid according to 0.15% of the total amount that feeds intake.
2.4.3 Primary Fermentation
Primary Fermentation adds yeast activated liquid in deployed material liquid, stir, and temperature remains on 24 ℃, ferments to change the back ferment in eight hours over to.
2.4.4 back ferment
Under 19 ℃ condition, continue fermentation 12 hours.In the secondary fermentation, reduce the contact surface of wine liquid and air as far as possible, avoid microbial contamination.
Store 2.4.5 separate
Secondary fermentation is changed jar after finishing immediately, and separation wine pin with the whole wine degree of quality liquor accurate adjustment, makes the wine degree be controlled at 18 ℃ simultaneously, and the gelatin of adding 0.3% carries out clarifying treatment in wine, generally wants filter afterwards in static 12 hours.Filter clarifying former wine, be cooled to 2-4 ℃ and carry out freezingly, after the week, filter, become original wine, store stand-by more than 1 year.
3. the allotment of Momordicacharantial wine
3.1 allotment, following glue clarification, subzero fractionation filters ageing
Fermented wine is arranged in pairs or groups by 1 to 1.5～2 ratio row with soaking wine, carries out the saccharic acid adjustment, and the gelatin that adds 0.025-0.03% in wine carries out clarifying treatment, filters in static 12 hours.Filter clarifying former wine, cooling end 2-4 ℃ carry out a freezing week after, filter, store canned after 2 months.
3.2 canned, sterilization, packing is finished product.
Through behind the freezing and filtering, Momordicacharantial wine is limpid transparent, has the distinctive fragrance of balsam pear, and color and luster is an oyster.If alcoholic strength more than 18%, does not then need sterilization, if alcoholic strength is lower than 18% when following, must sterilization, method for disinfection is a bottle pasteurization, 65 ℃ of sterilization temperatures, sterilizing time 30 minutes.Pack, check becomes finished product.
The quality index of gained Momordicacharantial wine is:
The Oranoleptic indicator:
Color and luster: pistac.
Clarity: clear, do not have precipitation and suspended substance.
Fragrance: have the balsam pear delicate fragrance and the aroma of pure gracefulness, coordinate, pure.
Flavour: the wine body is complete, and is plentiful, mellow.
Style: style with this product uniqueness.
Physical and chemical index:
Alcoholic strength: 12.0～45.0VOL
Total reducing sugar g/l :≤100.0
Titrable acid g/l :≤6.0
Sugar-free extract g/L :≤1.5
Sanitary index meets the relevant regulations of GB2758.
Claims (1)
1. the production method of a Momordicacharantial wine is characterized in that: balsam pear soaking wine and balsam pear fermented wine according to the volume ratio collocation of 1:1.5～2, allocated, and following glue clarification, subzero fractionation filters, ageing,
Wherein
Above-mentioned balsam pear soaking wine is that balsam pear is through cleaning, broken, adopting consumption is that 0.05%～0.07% lime carbonate carries out calcification, the employing consumption is that the sodium ascorbate of 150 mg/kg～180 mg/kg protects the look processing, add 0.02% food protein enzyme and 0.03% polygalacturonase, behind 4～8 hours enzymolysis of enzymolysis under 38 ℃～40 ℃ conditions, with alcoholic strength is 65 degree, consumption is 1～2 times the soaking in Chinese liquor 21～42 days of balsam pear amount, filter, the gained supernatant liquor carries out freezing 7 days after-filtration gained at 2 ℃～4 ℃;
Above-mentioned balsam pear fermented wine is that balsam pear is through cleaning, be broken into juice, add 0.02% food protein enzyme and 0.03% polygalacturonase, enzymolysis is 4～8 hours under 38 ℃～40 ℃ conditions, juice pol to 17 ° BX is adjusted in the back, PH3～4, add Sodium Metabisulfite and carry out sterilization, the consumption of Sodium Metabisulfite is 12g/kg, carries out Primary Fermentation then, 24 ℃ of leavening temperatures, fermentation time 8 hours, used bacterial classification is a yeast activated liquid, continues fermentation behind the Primary Fermentation result and finished secondary fermentation in 12 hours under 19 ℃ condition, separates the wine pin after the fermentation ends, the gelatin that adds 0.025-0.03% in wine left standstill 12～24 hours, filter, carry out freezing 7 days after-filtration, store available more than 1 year at 2～4 ℃;
Above-mentioned yeast activated liquid adopts is dissolved into saccharifying enzyme 5% enzyme liquid, boils then, is cooled to 35 ℃, adds active dry yeast according to 0.15% of the total amount that feeds intake, stirs, and is incubated 30 minutes, can obtain yeast activated liquid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810181404XA CN101402907B (en) | 2008-11-06 | 2008-11-06 | Production process for balsam pear alcohol |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810181404XA CN101402907B (en) | 2008-11-06 | 2008-11-06 | Production process for balsam pear alcohol |
Publications (2)
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| CN101402907A CN101402907A (en) | 2009-04-08 |
| CN101402907B true CN101402907B (en) | 2011-12-14 |
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| CN200810181404XA Expired - Fee Related CN101402907B (en) | 2008-11-06 | 2008-11-06 | Production process for balsam pear alcohol |
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102140416A (en) * | 2011-01-28 | 2011-08-03 | 闫春国 | Balsam pear liquor and preparation method thereof |
| CN103602566A (en) * | 2013-11-18 | 2014-02-26 | 刘逸婷 | Balsam pear wine and preparation method thereof |
| CN104830629A (en) * | 2015-04-22 | 2015-08-12 | 黄体善 | Mulberry dry red wine sugar-free brewage method |
| CN105936860A (en) * | 2016-07-01 | 2016-09-14 | 锦屏县源成农业科技开发有限公司 | Manufacturing technology of kadsura coccinea liquor |
| CN107164149A (en) * | 2017-06-12 | 2017-09-15 | 韦朝胜 | A kind of preparation method of Fructus Cucurbitae moschatae fenmented product |
| CN107254379A (en) * | 2017-06-22 | 2017-10-17 | 安徽健禾农业开发有限公司 | A kind of preparation method of health care Momordicacharantial wine |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1079657A (en) * | 1992-12-08 | 1993-12-22 | 赣州市种子管理站 | Balsam pear cold drink products and processing method thereof |
| CN1607244A (en) * | 2003-10-15 | 2005-04-20 | 姚义产 | Balsam pear wine |
-
2008
- 2008-11-06 CN CN200810181404XA patent/CN101402907B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1079657A (en) * | 1992-12-08 | 1993-12-22 | 赣州市种子管理站 | Balsam pear cold drink products and processing method thereof |
| CN1607244A (en) * | 2003-10-15 | 2005-04-20 | 姚义产 | Balsam pear wine |
Non-Patent Citations (2)
| Title |
|---|
| 周新平.苦瓜酒的加工工艺.<江西食品>.1998,(第1期), * |
| 崔蕊静等.发酵苦瓜酒的研制.<食品与发酵工业>.2004,第30卷(第10期), * |
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| CN101402907A (en) | 2009-04-08 |
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