CN102978091B - Technology for preparing health wine from hippophae rhamnoides and gynostemma pentaphylla - Google Patents
Technology for preparing health wine from hippophae rhamnoides and gynostemma pentaphylla Download PDFInfo
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Abstract
The invention relates to a technology for preparing health wine from hippophae rhamnoides and gynostemma pentaphylla, which is characterized by comprising the following steps of: juicing hippophae rhamnoides fruit, and filtering; extracting active components of the fruit residues by use of ethanol; merging the active components with the gynostemma pentaphylla extract liquid and alcohol to obtain medical wine; mixing the medical wine with the wine-base crude filtrate obtained from fermented sticky rice and millet, and ageing for 6 months; and filtering to obtain the health wine with unique flavor.
Description
Technical field
What the present invention relates to is a kind of technique of with sea-buckthorn and gynostemma pentaphylla, making health promoting wine.
Background technology
Spirits culture is long at Chinese history, Liquor Making Technology also has thousands of years history, manufacturing process by wine such as the fruit wine of white wine derives from technology, rice wine, yellow rice wine, medicinal liquor, all similar, difference is that their formulas separately are with different with material, also slightly different on process detail, brewage this basic technology but all be unable to do without.
Along with the raising of health care consciousness, people think good health and a long life; One carrys out the consumer demand health promoting wine, and two come demand just to become market, health promoting wine has just become popular project, and the economic chain of health promoting wine is with regard to self-assembling formation like this.Yet, with regard to health promoting wine heat, a lot of health promoting wine all use be rare medicinal herbs, what majority was walked is a kind of help route, and similar west brandy fruit wine class health promoting wine is just relatively less.Through comparative study repeatedly, work in coordination with and do a kind of light wild fruit type health promoting wine with the strand bluegrass that is thick on the ground with desert and barren waste protection forest Fructus Hippophae of planting on the ground, both solved the utilization of resource, having improved again its health care is worth, serve thus people's health, really a creative work highly significant.
Summary of the invention
The purpose of this invention is to provide a kind of technique of with sea-buckthorn and gynostemma pentaphylla, making health promoting wine.
the object of the present invention is achieved like this: a, select ripe Fructus Hippophae, without going rotten,, without disease and pest, clean decon, it is broken for 3-5mm fruit piece, send in the stainless steel juice extractor and squeeze the juice, crushing juice rate 50%, obtain juice of Fructus Hippophae, keep pulp robust fibre and the fragment impurity such as pericarp, seed in filter residue, process in addition, b, juice of Fructus Hippophae is clarified and again filtered, contain a certain amount of tannin in juice of Fructus Hippophae, can make the astringent taste weight, mouthfeel is poor, and makes the color and luster of product unstable, and serious brown stain can occur, and loses commodity value, and the wine of preparation lacks natural fresh local flavor, for addressing this problem, adopt 0.5% edible Gelatinum oxhide, be made into 10% gelatin solution, under fully stirring, slowly add in handled juice of Fructus Hippophae, add simultaneously 0.35% diatomite, under 10 ℃ of conditions more than standing 25h, get its supernatant liquor, with diatomite filter, it is filtered, can obtain without astringent taste, refrigerant sense is arranged, transparent sea-buckthorn is husky, and is standby, C, select gynostemma pentaphyllum herb, dry, beat meal, get its powder 100% and be placed in extraction vessel, at first in quality and volume ratio=1 (in grams): the ratio of 10 (take milliliters as unit) adds 80% edible ethanol of 10 times of volumes, 60 ℃ are extracted 90min, described edible ethanol must can use after 0.03% activated carbon deodorization, then leach extracting solution, again residue is extracted 80min with continuation under 80% edible ethanol uniform temp of 8 times of volumes, 60min is extracted in extracting for the third time with 70% edible ethanol of 6 times of volumes of residue, merge No. three times extracting solution, after again filtering, till vacuum concentration is extremely removed edible ethanol fully, obtain the mixed extraction concentrated solution standby, d, get the full slag of sea-buckthorn, comprise the pulp robust fibre, pericarp, seed fragment etc., be placed in extraction vessel, at first in quality and volume ratio=1 (in grams): the ratio of 10 (take milliliters as unit) adds 95% edible ethanol of 10 times of volumes, 60 ℃ are extracted 4h, described edible ethanol must can use after 0.03% activated carbon deodorization, then leach extracting solution, again residue is extracted 2h with continuation under 85% edible ethanol uniform temp of 8 times of volumes, 2h is extracted in extracting for the third time with 70% edible ethanol of 6 times of volumes of residue, merge No. three times extracting solution, after again filtering, till vacuum concentration is extremely removed edible ethanol fully, obtain the mixed extraction concentrated solution standby, the full slag of sea-buckthorn of e, the gynostemma pentaphylla extraction concentrated solution 30% of getting the acquisition of c step and the acquisition of d step extracts concentrated solution 20%, adds 50 ° of high quality liquors 50%, mixes, and sealing placement 30 days, become a kind of medicated liquor standby, f, get glutinous rice 80%, high-quality millet 20%, add pure water, to flood raw material 5cm, be advisable, make it suction moisture content, when full, with the general-purpose equipment steaming process, it is cooked, use 1.5h, can cook, then trip out while hot and put in fermentor tank, to be cooled during to 30 ℃, admix sweet wine fermentation medicinal powder 10%, allow its abundant saccharification send out alcohol, temperature is controlled at 28 ℃, brewage 48h, test its alcoholic strength and reach 4 degree, pol reaches 15 while spending, can squeeze, filter, obtain wine base coarse filtration liquid standby, g, by producing this wine product of 500kg, the pure juice of Fructus Hippophae 20% that the wine base coarse filtration liquid 50% that the medicated liquor 30% that the e step obtains, f step obtain, b step obtain, after putting into tank and mixing, determine real wine degree and the actual sugar value of mixed solution, use the honey sugar addition, cross with 0.03% activated carbon treatment, the high quality liquor after boiling again, adjust the wine degree, reaching the wine degree is 35 degree, sugar 9 grams/1000 milliliters, total acid 0.2 to 0.3 gram/100 milliliter, (in succsinic acid), in deployed liquid, add the egg white of 0.9%-1.3%, egg white first breaks into blister, pour into again and stir 4-6 minute, standing clarification, ageing 4 was to 6 months, use siphon pipe sucking-off supernatant liquor, it is flowed in the funnel be equipped with in advance filter cloth filter, sterilizing, filling, sealing, packing and get final product.
Positively effect of the present invention is: seabuckthorn fruit powder: promoting blood circulation and removing blood stasis, have and help digestion, anti-oxidant, anti-radiation effect, containing a large amount of VC, is the important source material of supplementing natural VC, and VC is also one of important substance in brain,, in conjunction with having given play to remarkable brain strengthening function, and contain the compositions such as a large amount of flavonoids, folic acid class, glucose, fructose with calcium.The seabuckthorn fruit powder sweet mouthfeel, taste is profound.Gynostemma pentaphylla: distinguish the flavor of sweet, hardship, property is flat, have clearing heat and detoxicating, cough-relieving apophlegmatic, anticancer, anti-old, the function of reducing blood-fat, saponin(e in containing more than 80, comprise ginsenoside Rg3, amino acid, 23 kinds of inorganic elementss, be used for the treatment of chronic bronchitis, infectious hepatitis, pyelitis, gastroenteritis, hyperlipidemia and hypoglycemic, antifatigue, antitumor.More than 80 kind of saponin(e, all belong to resin Damar alcohol class formation.Wherein 6 kinds of gypenoside: Rb1, Rb2, Rd, F1, Tn-1, Tn-2 are identical with ginsenoside, and 11 kinds similar, is 3 times of ginseng content.
On technique, add outstanding millet in fermentation glutinous rice, not only have additional nutrients, and more show the taste of sweet-smelling especially.Particularly juice of Fructus Hippophae is first squeezed out, carry out pure processing, the local flavor of the wild deliciousness of protection sea-buckthorn, removed astringent taste, improves the U.S. appropriateness of mouthfeel; In addition the full slag of sea-buckthorn is not discarded, but carry out ethanol, extract again, kept the precious compound in sea-buckthorn slag and seed, improved its function value.The Hippophne warm nature, the gynostemma pentaphyllum genus levelling, both coordinate, and is conducive to dry suppression and the refreshing heart.Through tasting, this wine has sea-buckthorn delicate fragrance, sweet and sour taste, pure delicious, and alcoholic strength and sugariness are moderate, and relaxed and joyful sense is arranged after drink.
Main nutrient composition is as follows after testing: VC:580mg/100g; Gynostemma total saponin: 130mg/100g.
This shows, often drinking this wine has certain health-care effect.
Embodiment
Combined formulation technique describes embodiment in detail.
a, select ripe Fructus Hippophae,, without going rotten,, without disease and pest, clean, decon, be broken for 3-5mm fruit piece with it, sends in the stainless steel juice extractor and squeeze the juice, crushing juice rate 50%, obtain juice of Fructus Hippophae, keep pulp robust fibre and the fragment impurity such as pericarp, seed in filter residue, process in addition, b, juice of Fructus Hippophae is clarified and again filtered, contain a certain amount of tannin in juice of Fructus Hippophae, can make the astringent taste weight, mouthfeel is poor, and makes the color and luster of product unstable, and serious brown stain can occur, and loses commodity value, and the wine of preparation lacks natural fresh local flavor, for addressing this problem, adopt 0.5% edible Gelatinum oxhide, be made into 10% gelatin solution, under fully stirring, slowly add in handled juice of Fructus Hippophae, add simultaneously 0.35% diatomite, under 10 ℃ of conditions more than standing 25h, get its supernatant liquor, with diatomite filter, it is filtered, can obtain without astringent taste, refrigerant sense is arranged, transparent sea-buckthorn is husky, and is standby, C, select gynostemma pentaphyllum herb, dry, beat meal, get its powder 100% and be placed in extraction vessel, at first in quality and volume ratio=1 (in grams): the ratio of 10 (take milliliters as unit) adds 80% edible ethanol of 10 times of volumes, 60 ℃ are extracted 90min, described edible ethanol must can use after 0.03% activated carbon deodorization, then leach extracting solution, again residue is extracted 80min with continuation under 80% edible ethanol uniform temp of 8 times of volumes, 60min is extracted in extracting for the third time with 70% edible ethanol of 6 times of volumes of residue, merge No. three times extracting solution, after again filtering, till vacuum concentration is extremely removed edible ethanol fully, obtain the mixed extraction concentrated solution standby, d, get the full slag of sea-buckthorn, comprise the pulp robust fibre, pericarp, seed fragment etc., be placed in extraction vessel, at first in quality and volume ratio=1 (in grams): the ratio of 10 (take milliliters as unit) adds 95% edible ethanol of 10 times of volumes, 60 ℃ are extracted 4h, described edible ethanol must can use after 0.03% activated carbon deodorization, then leach extracting solution, again residue is extracted 2h with continuation under 85% edible ethanol uniform temp of 8 times of volumes, 2h is extracted in extracting for the third time with 70% edible ethanol of 6 times of volumes of residue, merge No. three times extracting solution, after again filtering, till vacuum concentration is extremely removed edible ethanol fully, obtain the mixed extraction concentrated solution standby, the full slag of sea-buckthorn of e, the gynostemma pentaphylla extraction concentrated solution 30% of getting the acquisition of e step and the acquisition of d step extracts concentrated solution 20%, adds 50 ° of high quality liquors 50%, mixes, and sealing placement 30 days, become a kind of medicated liquor standby, f, get glutinous rice 80%, high-quality millet 20%, add pure water, to flood raw material 5cm, be advisable, make it suction moisture content, when full, with the general-purpose equipment steaming process, it is cooked, use 1.5h, can cook, then trip out while hot and put in fermentor tank, to be cooled during to 30 ℃, admix sweet wine fermentation medicinal powder 10%, allow its abundant saccharification send out alcohol, temperature is controlled at 28 ℃, brewage 48h, test its alcoholic strength and reach 4 degree, pol reaches 15 while spending, can squeeze, filter, obtain wine base coarse filtration liquid standby, g, by producing this wine product of 500kg, the pure juice of Fructus Hippophae 20% that the wine base coarse filtration liquid 50% that the medicated liquor 30% that the e step obtains, f step obtain, b step obtain, after putting into tank and mixing, determine real wine degree and the actual sugar value of mixed solution, use the honey sugar addition, cross with 0.03% activated carbon treatment, the high quality liquor after boiling again, adjust the wine degree, reaching the wine degree is 35 degree, sugar 9 grams/1000 milliliters, total acid 0.2 to 0.3 gram/100 milliliter, (in succsinic acid), in deployed liquid, add the egg white of 0.9%-1.3%, egg white first breaks into blister, pour into again and stir 4-6 minute, standing clarification, ageing 4 was to 6 months, use siphon pipe sucking-off supernatant liquor, it is flowed in the funnel be equipped with in advance filter cloth filter, sterilizing, filling, sealing, packing and get final product.
Seabuckthorn fruit powder: promoting blood circulation and removing blood stasis, have and help digestion, anti-oxidant, anti-radiation effect, contain a large amount of VC, is the important source material of supplementing natural VC, VC is also one of important substance in brain, and calcium is in conjunction with having given play to remarkable brain strengthening function, and contains the compositions such as a large amount of flavonoids, folic acid class, glucose, fructose.Seabuckthorn fruit powder sweet mouthfeel, but the delicious food that taste is profound and black tea keeps healthy bone and increases black tea rice in conjunction with cooperate optimization.
Gynostemma pentaphylla: distinguish the flavor of sweet, hardship, property is flat, have clearing heat and detoxicating, cough-relieving apophlegmatic, anticancer, anti-old, the function of reducing blood-fat, saponin(e in containing more than 80, comprise ginsenoside Rg3, amino acid, 23 kinds of inorganic elementss, be used for the treatment of chronic bronchitis, infectious hepatitis, pyelitis, gastroenteritis, hyperlipidemia and hypoglycemic, antifatigue, antitumor.More than 80 kind of saponin(e, all belong to resin Damar alcohol class formation.Wherein 6 kinds of gypenoside: Rb1, Rb2, Rd, F1, Tn-1, Tn-2 are identical with ginsenoside, and 11 kinds similar, is 3 times of ginseng content.
Claims (1)
1. technique of making health promoting wine of sea-buckthorn and gynostemma pentaphylla, it is characterized in that being prepared from by following methods and step: a, select ripe Fructus Hippophae, it is broken for 3-5mm fruit piece, send in the stainless steel juice extractor and squeeze the juice, crushing juice rate 50%, obtain juice of Fructus Hippophae, keep pulp robust fibre and the fragment impurity such as pericarp, seed in filter residue, process in addition, b, juice of Fructus Hippophae is clarified and again filtered, adopt 0.5% edible Gelatinum oxhide, be made into 10% gelatin solution, under fully stirring, slowly add in handled juice of Fructus Hippophae, add simultaneously 0.35% diatomite, under 10 ℃ of conditions more than standing 25h, get its supernatant liquor, with diatomite filter, it is filtered, can obtain without astringent taste, refrigerant sense is arranged, transparent juice of Fructus Hippophae, standby, C, select gynostemma pentaphyllum herb, dry, beat meal, get its powder 100% and be placed in extraction vessel, at first add 80% edible ethanol of 10 times of volumes in quality and the volume ratio=ratio of 1: 10, 60 ℃ are extracted 90min, described edible ethanol must can use after 0.03% activated carbon deodorization, then leach extracting solution, again residue is extracted 80min with continuation under 80% edible ethanol uniform temp of 8 times of volumes, 60min is extracted in extracting for the third time with 70% edible ethanol of 6 times of volumes of residue, merge No. three times extracting solution, after again filtering, till vacuum concentration is extremely removed edible ethanol fully, obtain the mixed extraction concentrated solution standby, d, get the full slag of sea-buckthorn, comprise the pulp robust fibre, pericarp, seed fragment etc., be placed in extraction vessel, at first add 95% edible ethanol of 10 times of volumes in quality and the volume ratio=ratio of 1: 10, 60 ℃ are extracted 4h, described edible ethanol must can use after 0.03% activated carbon deodorization, then leach extracting solution, again residue is extracted 2h with continuation under 85% edible ethanol uniform temp of 8 times of volumes, 2h is extracted in extracting for the third time with 70% edible ethanol of 6 times of volumes of residue, merge No. three times extracting solution, after again filtering, till vacuum concentration is extremely removed edible ethanol fully, obtain the mixed extraction concentrated solution standby, the full slag of sea-buckthorn of e, the gynostemma pentaphylla extraction concentrated solution 30% of getting the acquisition of c step and the acquisition of d step extracts concentrated solution 20%, adds 50 ° of high quality liquors 50%, mixes, and sealing placement 30 days, become a kind of medicated liquor standby, f, get glutinous rice 80%, high-quality millet 20%, add pure water, to flood raw material 5cm, be advisable, make it suction moisture content, when full, with the general-purpose equipment steaming process, it is cooked, use 1.5h, can cook, then trip out while hot and put in fermentor tank, to be cooled during to 30 ℃, admix sweet wine fermentation medicinal powder 10%, allow its abundant saccharification send out alcohol, temperature is controlled at 28 ℃, brewage 48h, test its alcoholic strength and reach 4 degree, pol reaches 15 while spending, can squeeze, filter, obtain wine base coarse filtration liquid standby, g, by producing this wine product of 500kg, get the medicated liquor 30% that the e step obtains, the wine base coarse filtration liquid 50% that the f step obtains, the pure juice of Fructus Hippophae 20% that the b step obtains, after putting into tank and mixing, determine real wine degree and the actual sugar value of mixed solution, use the honey sugar addition, cross with 0.03% activated carbon treatment, high quality liquor after boiling again, adjust the wine degree, reaching the wine degree is 35 degree, sugar 9 grams/1000 milliliters, total acid 0.2 to 0.3 gram/100 milliliter, in deployed liquid, the egg white that adds 0.9%-1.3%, egg white first breaks into blister, pour into again and stir 4-6 minute, standing clarification, ageing 4 was to 6 months, use siphon pipe sucking-off supernatant liquor, it is flowed in the funnel that is equipped with in advance filter cloth filters, sterilizing, filling, sealing, pack and get final product.
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| CN103555487B (en) * | 2013-11-16 | 2014-10-22 | 王跃进 | Making process of compound red wine |
| CN104152334A (en) * | 2014-08-12 | 2014-11-19 | 辽宁工程技术大学 | Sea-buckthorn millet wine and preparation method thereof |
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| JPS6037960A (en) * | 1983-08-10 | 1985-02-27 | Osaka Chem Lab | Health drink |
| JPS61166390A (en) * | 1985-01-14 | 1986-07-28 | Osaka Chem Lab | Alcoholic drink good for health |
| CN1080867A (en) * | 1993-03-01 | 1994-01-19 | 四川省泸州国营泸塔酒厂 | The manufacture method of Herb Gynostemmae Pentaphylli wine |
| CN1097214A (en) * | 1993-07-08 | 1995-01-11 | 平利县天然营养制品总公司 | Gynostemma health-care wine and preparation method thereof |
| CN1156758A (en) * | 1996-02-09 | 1997-08-13 | 赵和平 | Sea-buckthorn heavy wine |
| CN1157170A (en) * | 1996-02-10 | 1997-08-20 | 莫程鹏 | Method for preparation of Gynostemma wine |
| CN1152610A (en) * | 1996-11-07 | 1997-06-25 | 卢林富 | Oats and hippophae rhamnoides nutritious wine and productive technology thereof |
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