CN104263588B - Method for preparing hawthorn wine by taking hawthorn fruit and hawthorn leaves as raw material - Google Patents
Method for preparing hawthorn wine by taking hawthorn fruit and hawthorn leaves as raw material Download PDFInfo
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- CN104263588B CN104263588B CN201410555296.3A CN201410555296A CN104263588B CN 104263588 B CN104263588 B CN 104263588B CN 201410555296 A CN201410555296 A CN 201410555296A CN 104263588 B CN104263588 B CN 104263588B
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- 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
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
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Abstract
The invention provides a method for preparing hawthorn wine by taking hawthorn fruit and hawthorn leaves as a raw material. The method comprises the steps of gathering fresh hawthorn fruit and hawthorn leaves as a raw material, then performing primary deastringency on the hawthorn fruit, cutting the hawthorn fruit, removing kernels, drying or baking the hawthorn leaves, extracting hawthorn leaf juice, mixing hawthorn fruit pulp and the hawthorn leaf juice, performing heating and secondary deastringency on the hawthorn fruit pulp and the hawthorn leaf juice, then performing pulping, browning preventing, pectin removal, sugar regulating, fermenting and clarifying on the hawthorn fruit pulp and the hawthorn leaf juice, and finally performing filtering, wine regulating and ageing, so as to obtain the finished hawthorn wine. By adopting the method, the hawthorn fruit and hawthorn leaves are organically combined, the prepared hawthorn wine can properly maintain original nutrient components and functional components of the hawthorn fruit and hawthorn leaves, and after technical processes of deastringency, browning preventing, and pectin removal, the hawthorn wine is rich in nutrition and good in palatability and taste, arouses appetite of people, belongs to multifunctional health-care wine product with the effect of preventing diseases and higher a health-care value, and is good in market prospect.
Description
Technical field
The invention belongs to the preparing technical field of a kind of Novel wine goods, be specifically related to a kind of with haw berry,
Folium Crataegi is the method that Hawthorn Fruit Wine prepared by raw material.
Background technology
Haw berry, fruit sweet and sour taste, energy promoting the production of body fluid to quench thirst, also can be used as medicine, be used as medicine and return spleen, stomach, Liver Channel,
There is effect of promoting digestion and removing stagnation, promoting blood circulation to remove blood stasis.Edible portion 76%.Energy content 397kJ in every 100g, moisture
73g, protein 0.5g, fat 0.6g, dietary fiber 3.1g, carbohydrate 22g, carotene 100
μ g, vitamin A 17 μ g；Thiamine 0.02mg, riboflavin 0.02mg, nicotinic acid 0.4mg；Vitamin C 53mg
Vitamin E 7.32mg；Potassium 299mg, sodium 5.4mg, calcium 52mg, magnesium 19mg, ferrum 0.9mg, manganese 0.24mg,
Zinc 0.28mg, copper 0.11mg, phosphorus 24mg, selenium 1.22 μ g.Still containing lipolytic enzyme, tannin etc. and to large intestine
Bacillus, bacillus pyocyaneus, dysentery bacterium have the composition of inhibitory action.
Fructus Crataegi has important medical value, since ancient times, just becomes spleen benefiting and stimulating the appetite, relieving dyspepsia, invigorating blood circulation
The good medicine of expectorant.Fructus Crataegi makees medicinal with fruit, slightly warm in nature, and sour in the mouth is sweet, enters spleen, stomach, Liver Channel, have help digestion strong
Stomach, activating blood circulation to dissipate blood stasis, the function of convergence dysentery relieving.Meat is amassed phlegm retention, feeling of fullness acid regurgitation, dysentery hemorrhoidal hamorrhage, lumbago hernia
Gas, after-pains in puerperal, lochiorrhea, children's's breast food stagnation etc., the most effective in cure.
Fructus Crataegi, owing to Fructus Crataegi is rich in multiple organic acid, can keep the vitamin C in Fructus Crataegi, even if in the feelings of heating
Under condition, also will not be destroyed, so, after making the goods such as haw jelly, vitamin C remains to preserve.Fructus Crataegi
Also have rich in triterpenes olefin(e) acid and flavonoids etc. such as carotene, calcium, oleanolic acid, the acid of bird element, crataegins
Benefit composition multiple chemical compositions such as () flavonoid poly flavane, trimerization flavane, tannins, can vasodilator, add
Strong and regulation cardiac muscle, increases ventricle and heart motional amplitude and coronary artery blood flow, reduce serum cholesterol and
Reduce blood pressure；Additionally, Fructus Crataegi is to cardiomotility dysfunction, vascular neurosis, the vibratility rhythm of the heart
Not normal disease such as grade also has auxiliary therapeutic action；Crataegus pin natifida var. Major is possibly together with Quercitroside, and it has expansion blood vessel, promotes that trachea is fine
The function that hair motion, expectoration are relievingd asthma, therefore Fructus Crataegi is the preferable health food of anti-angiocardiopathy and has preferably treatment
The food of effect, can be used for the preventing and treating for hypertension, hyperlipidemia, coronary heart disease etc., all has better effects.
The compounds such as the vitexin contained in Fructus Crataegi have antitumaous effect, and conventional Fructus Crataegi is conducive to anti-cancer.
In Fructus Crataegi, pectin content shelter has first of fruit, reaches 6.4%, and according to current research, pectin has radioprotective
The effect of material, the radioelement (strontium, cobalt, palladium etc.) that it can be walked half from internal band.Pectin also has to be inhaled
Echo antibacterial properties, antibacterial, toxin can be removed from intestines and hold onto moisture, therefore, can control and have loose bowels.
Possibly together with abundant calcium and carotene in Fructus Crataegi, calcium content occupies first of fruit, the content of carotene
It is only second to Fructus Jujubae and Fructus actinidiae chinensis, is most suitable for children's and eats.Fructus Crataegi can single or with other foods, compatibility of drugs with
Improve its dietary function.
Due to the special mouthfeel of Fructus Crataegi, and taste is sour-sweet, has effect of appetizing, so people are made
Candied haws on a stick, or through more to processing, make Fructus Crataegi slice, or make haw jelly, various Fructus Crataegis are made
Product has effect of appetizing plus sour-sweet taste, so being liked by people very much.
But, Fructus Crataegi belongs to seasonal fruit, general 7～JIUYUE maturation gather, and be difficult to preserve very much.
Owing to fresh fructus crataegi pinnatifidae sugar, acidity are higher, nutritious, 2～3 days i.e. variable color under room temperature, spoiled, rotten
Rotten, so, Fructus Crataegi is machined with in time beneficially alleviates the preservation that the fresh fruit period of maturation concentrates, freshness date is short and causes
Contradiction with consumption.At present, with haw berry as raw material, be prepared as preserved fruit, the really product such as cream, haw jelly with
And the characteristic beverage such as Hawthorn Fruit Wine, haw tea.
Howthorn Wine is one of important deep processed product of fructus crataegi pinnatifidae, is also the most emerging fruit wine,
It is the superfine product among fruit wine.According to surveying and determination, Fructus Crataegi contains 18 kinds of aminoacid, the most ascorbic content
Higher, reach 89 milligrams/100 grams, higher 17 times than Fructus Mali pumilae, higher 30 times than pears.Additionally contain Fructus Crataegi
Bioactive substance and the nutritional labelings such as acid, flavone, SOD.Howthorn Wine have invigorating the stomach and promoting digestion, fat-reducing,
Lowering blood pressure, anti-aging, enhancing body immunity etc..It is situated between according to Hong Zhaoguang " food is best medicine "
Continue: Fructus Crataegi has a lot of nutrition and medical value, often eat haw products energy appetite-stimulating indigestion-relieving, prevention of arterial medicated porridge sample
Hardening, makes people's life lengthening, so Fructus Crataegi is considered as " long-lived fruit " by people.Additionally, Howthorn Wine oozes
Moisten fine and smooth, quiet and tastefully laid out strong, glittering and translucent, retain natural fruital, the most micro-puckery, be the alcoholic drink of high-quality.
Can be used to treat that general pain after work is tired and the disease such as dysmenorrhes, and easily preserve.
Wherein, the most disclosed its preparation technology of Hawthorn Fruit Wine is: is cleaned by Fructus Crataegi, enucleation, smashs to pieces, puts
Enter in wide mouthed bottle, add white sugar and mix thoroughly, add a cover, place at temperature.Often stirring, through 1～2 months, fermentation and
Become Hawthorn Fruit Wine, with gauze strand squeeze, filtration of removing slag, Hawthorn Fruit Wine.
Summary of the invention
It is an object of the invention to provide and brand-new a kind of prepare Hawthorn Fruit Wine with haw berry, Folium Crataegi for raw material
Method.Specifically include: gather fresh haw berry fruit and fresh Folium Crataegi is raw material, by haw berry first
Cutting enucleation after taking away the puckery taste, by Folium Crataegi by shining or drying and extract Folium Crataegi liquid, then haw pulp with
Folium Crataegi liquid mixes and carries out heating and secondary takes away the puckery taste, then carry out pulling an oar → prevent-browning → remove pectin → tune
Sugar → fermentation → clarification, finally carry out filtering, rectification, aging and Hawthorn Fruit Wine finished product.By implementing this
Bright, haw berry and Folium Crataegi organic assembling to be got up, the Hawthorn Fruit Wine being prepared can remain Fructus Crataegi well
Fruits and the original nutrition of Folium Crataegi and functional component, then through taking away the puckery taste, the skill such as prevent-browning, removal pectin
Art technique, the Hawthorn Fruit Wine produced not only nutrition is the abundantest, and has strong fruital taste, good palatability,
Mouthfeel is good, evoke the appetite of people, is a kind of to have many merits such as preventing effect of disease and higher health value
The health promoting wine goods of energy, market prospect is the best.Meanwhile, by implementing the present invention, existing market is changed
The present situation that upper haw berry deep processing converted products is rare, solves the outlet in puerperal of haw berry, and drives Fructus Crataegi
The really development of related industry, forms new growth engines, has huge economic benefit and social benefit.
The present invention is achieved through the following technical solutions:
A kind of method preparing Hawthorn Fruit Wine for raw material with haw berry, Folium Crataegi, technical scheme comprises the steps:
1, haw berry feedstock capture and process: gather 80to 90mature, peel be yellowish-brown, fresh without pest and disease damage
Fruit is raw material, then removes residual fruit, decayed fruit, finally cleans with clear water.
2, Folium Crataegi feedstock capture and process: gathering without rotten, the fresh Folium Crataegi of non agricultural chemical residuum is raw material,
And by Folium Crataegi by shining or drying to leaf water content less than 10%.
3, Fructus Crataegi fresh fruit takes away the puckery taste first: be that 25%+ citric acid content is by clean haw berry alcohol content
2%+ monosodium glutamate content be 1% mixed liquor haw berry is drenched, then by plastic film wrapped, place 7～10 days
Hour i.e. bitter taste in removable fruit.
4, cutting enucleation: with obturator device, haw berry is carried out obturator cutting, remove pit, is divided into 4 by whole fruit
Obtain haw berry sarcocarp.
5, Folium Crataegi liquid is extracted: be positioned in 63.5 kilograms of clear water by 3.8 kilograms of Fructus Crataegi dry slice blades, then
It is heated to water boiling, and persistently keeps water to boil 30 minutes, be then passed through the Fructus Crataegi filtering containing abundant flavone
Leaf lixiviating solution.
6, secondary takes away the puckery taste: is the ratio of 1: 1.3 in sarcocarp and blade lixiviating solution, is extracted with blade by sarcocarp
Heat again after liquid mixing, make haw pulp boil soft, in order to making beating, will be temperature control during boiling
At about 55 DEG C, and cover tightly pot cover 20～30 minutes, be so the astringent taste in removable sarcocarp.
7, making beating: the sarcocarp after taking away the puckery taste breaks into pulp.
8, prevent-browning: the sodium D-isoascorbate of addition 0.035% is to prevent pulp brown stain in sarcocarp pulp.
9, remove pectin: in pulp add 0.028% pectase, and under the conditions of 40～50 DEG C hydrolyze 2～
3 hours, removable pectin was in case fruit wine turbidity sediment.
10, sugar is adjusted: add white sugar by generating the amplitude that wine degree is 12～14 ° and make white sugar be completely dissolved in fruit
In slurry.
11, fermentation: accessing dry yeast kind in pulp and ferment, yeast consumption is every 100L ferment liquid ferment
Female 10g, just fermentation i.e. carries out initial filter for 8～10 days, and attachment is fermented 8～10 days after going marc again, until fermentation
12～14 ° are reached without sugar, wine degree to fermentation liquid.
12, clarification: add clarifier in the Fructus Crataegi swort fermented and stand 10～15 days.
13, filter: draw upper clear supernate with siphonage, carry out filtering to obtain mountain through diatomite filter the most again
Short, bristly hair or beard wine base.
14, rectification: require to carry out Fructus Crataegi wine base adjusting sugar, acid adjustment according to finished product local flavor.
15, finished product: by moving in kiln aging 3～6 months through the wine of toning sugar, acid adjustment, then sterilize
Fill, obtains Hawthorn Fruit Wine finished product.
The present invention both had the following advantages:
1, the method preparing Hawthorn Fruit Wine for raw material with haw berry, Folium Crataegi proposed by the invention is the most novel,
And measure is unique in implementation process, technique is simple, easily implements.
2, implementing the primary raw material haw berry needed for the present invention, its raw material resources are the abundantest, and valency
Lattice are cheap, easily organize.
3, the primary raw material Folium Crataegi needed for the present invention, its raw material resources more horn of plenty, and valency are implemented
Lattice are the cheapest, the most easily organize.
4, because haw berry contains a large amount of tannin, Flavonoid substances, wine body can produce offending bitterness
Taste.By implementing the present invention, taken away the puckery taste first by fresh fruit first with the deastringent agent meeting hygienic requirements,
Precooked by sarcocarp again, and control temperature and below 60 DEG C, carry out secondary take away the puckery taste, effectively remove in haw berry bitter
Astringent taste.
5, the own moisture content less of haw berry, it is impossible to extract fruit juice with full pressing method.By implementing the present invention,
For improving lixiviating solution flavone effective ingredient, first take its liquid with the boiling that adds water of Fructus Crataegi dry slice blade, then with crushing and beating
After haw pulp mixing co-fermentation, so can improve the effective active such as flavone, SOD in Howthorn Wine
Content of material, also can promote Howthorn Wine wine body colour pool simultaneously.According to test, the content of flavone in Folium Crataegi
It is 20-120 times in haw berry.
6, by implementing the present invention, the pectin substance that pulp is processed by prevent-browning and removes in haw juice,
The color of effective holding wine liquid is constant and prevents fruit wine turbidity sediment, makes fruit wine quality keep its superiority.
7, by implementing the present invention, haw berry and Folium Crataegi organic assembling are got up, the Hawthorn Fruit Wine being prepared
Haw berry fruit and the original nutrition of Folium Crataegi and functional component can be remained well, then process is taken away the puckery taste, prevented
The technical matters such as brown stain, removal pectin, the Hawthorn Fruit Wine produced not only nutrition is the abundantest, and has strong
Fruital taste, good palatability, mouthfeel is good, evoke the appetite of people, is a kind of effect and relatively having and preventing disease
The multi-functional health promoting wine goods such as high health value, market prospect is the best.
8, by implementing the present invention, the present situation that the converted products of haw berry deep processing in the market is rare is changed,
Solve the outlet in puerperal of haw berry, and drive the development of haw berry related industry, form new economic growth
Point, has huge economic benefit and social benefit.
Detailed description of the invention
Below in conjunction with embodiment, the method for the present invention is further illustrated.
A kind of method preparing Hawthorn Fruit Wine for raw material with haw berry, Folium Crataegi, detailed description of the invention is as follows:
1, haw berry feedstock capture and process: gather 80to 90mature, peel be yellowish-brown, fresh without pest and disease damage
Fruit is raw material, then removes residual fruit, decayed fruit, finally cleans with clear water.
2, Folium Crataegi feedstock capture and process: gathering without rotten, the fresh Folium Crataegi of non agricultural chemical residuum is raw material,
And by Folium Crataegi by shining or drying to leaf water content less than 10%.
3, Fructus Crataegi fresh fruit takes away the puckery taste first: be that 25%+ citric acid content is by clean haw berry alcohol content
2%+ monosodium glutamate content be 1% mixed liquor haw berry is drenched, then by plastic film wrapped, place 7～10 days
Bitter taste in the most removable fruit.
4, cutting enucleation: with obturator device, haw berry is carried out obturator cutting, remove pit, is divided into 4 by whole fruit
Obtain haw berry sarcocarp.
5, Folium Crataegi liquid is extracted: be positioned in 63.5 kilograms of clear water by 3.8 kilograms of Fructus Crataegi dry slice blades, then
It is heated to water boiling, and persistently keeps water to boil 30 minutes, be then passed through the Fructus Crataegi filtering containing abundant flavone
Leaf lixiviating solution.
6, secondary takes away the puckery taste: is the ratio of 1: 1.3 in sarcocarp and blade lixiviating solution, is extracted with blade by sarcocarp
Heat again after liquid mixing, make haw pulp boil soft, in order to making beating, will be temperature control during boiling
At about 55 DEG C, and cover tightly pot cover 20～30 minutes, be so the astringent taste in removable sarcocarp.
7, making beating: the sarcocarp after taking away the puckery taste breaks into pulp.
8, prevent-browning: the sodium D-isoascorbate of addition 0.035% is to prevent pulp brown stain in sarcocarp pulp.
9, remove pectin: in pulp add 0.028% pectase, and under the conditions of 40～50 DEG C hydrolyze 2～
3 hours, removable pectin was in case fruit wine turbidity sediment.
10, sugar is adjusted: add white sugar by generating the amplitude that wine degree is 12～14 ° and make white sugar be completely dissolved in fruit
In slurry.
11, fermentation: accessing dry yeast kind in pulp and ferment, yeast consumption is every 100L ferment liquid ferment
Female 10g, just fermentation i.e. carries out initial filter for 8～10 days, and attachment is fermented 8～10 days after going marc again, until fermentation
12～14 ° are reached without sugar, wine degree to fermentation liquid.
12, clarification: add clarifier in the Fructus Crataegi swort fermented and stand 10～15 days.
13, filter: draw upper clear supernate with siphonage, carry out filtering to obtain mountain through diatomite filter the most again
Short, bristly hair or beard wine base.
14, rectification: require to carry out Fructus Crataegi wine base adjusting sugar, acid adjustment according to finished product local flavor.
15, finished product: by moving in kiln aging 3～6 months through the wine of toning sugar, acid adjustment, then sterilize
Fill, obtains Hawthorn Fruit Wine finished product.
Claims (1)
1. the method preparing Hawthorn Fruit Wine for raw material with haw berry, Folium Crataegi, it is characterised in that include as
Lower step:
(1) haw berry feedstock capture and process: gather 80to 90mature, peel be yellowish-brown, without pest and disease damage
Fresh fruit is raw material, then removes residual fruit, decayed fruit, finally cleans with clear water；
(2) Folium Crataegi feedstock capture and process: it is former for gathering without rotten, the fresh Folium Crataegi of non agricultural chemical residuum
Material, and by Folium Crataegi by shining or drying to leaf water content less than 10%；
(3) Fructus Crataegi fresh fruit takes away the puckery taste first: be that 25%+ citric acid content is by clean haw berry alcohol content
2%+ monosodium glutamate content be 1% mixed liquor haw berry is drenched, then by plastic film wrapped, place 7～10 days
Bitter taste in the most removable fruit；
(4) cutting enucleation: with obturator device, haw berry is carried out obturator cutting, remove pit, is divided into 4 by whole fruit
Obtain haw berry sarcocarp；
(5) Folium Crataegi liquid is extracted: be positioned in 63.5 kilograms of clear water by 3.8 kilograms of Fructus Crataegi dry slice blades, then
It is heated to water boiling, and persistently keeps water to boil 30 minutes, be then passed through the Fructus Crataegi filtering containing abundant flavone
Leaf lixiviating solution；
(6) secondary takes away the puckery taste: is the ratio of 1: 1.3 in sarcocarp and blade lixiviating solution, is extracted with blade by sarcocarp
Heat again after liquid mixing, make haw pulp boil soft, in order to making beating, will be temperature control during boiling
At about 55 DEG C, and cover tightly pot cover 20～30 minutes, be so the astringent taste in removable sarcocarp；
(7) making beating: the sarcocarp after taking away the puckery taste breaks into pulp；
(8) prevent-browning: the sodium D-isoascorbate of addition 0.035% is to prevent pulp brown stain in sarcocarp pulp；
(9) remove pectin: in pulp add 0.028% pectase, and under the conditions of 40～50 DEG C hydrolyze 2～
3 hours, removable pectin was in case fruit wine turbidity sediment；
(10) sugar is adjusted: add white sugar by generating the amplitude that wine degree is 12～14 ° and make white sugar be completely dissolved in fruit
In slurry；
(11) fermentation: access dry yeast kind in pulp and ferment, yeast consumption is that every 100L ferment liquid is used
Yeast 10g, just fermentation i.e. carries out initial filter in 8～10 days, ferments 8～10 days after then going marc again, until sending out
Ferment reaches 12～14 ° to fermentation liquid without sugar, wine degree；
(12) clarification: add clarifier in the Fructus Crataegi swort fermented and stand 10～15 days；
(13) filter: draw upper clear supernate with siphonage, carry out filtering to obtain mountain through diatomite filter the most again
Short, bristly hair or beard wine base；
(14) rectification: require to carry out Fructus Crataegi wine base adjusting sugar, acid adjustment according to finished product local flavor；
(15) finished product: by moving in kiln aging 3～6 months through the wine of toning sugar, acid adjustment, then kill
Bacterium fill, obtains Hawthorn Fruit Wine finished product.
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| CN201410555296.3A CN104263588B (en) | 2014-10-17 | 2014-10-17 | Method for preparing hawthorn wine by taking hawthorn fruit and hawthorn leaves as raw material |
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| CN201410555296.3A CN104263588B (en) | 2014-10-17 | 2014-10-17 | Method for preparing hawthorn wine by taking hawthorn fruit and hawthorn leaves as raw material |
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| CN104263588B true CN104263588B (en) | 2017-01-11 |
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| JPH05268920A (en) * | 1992-02-13 | 1993-10-19 | Toyo Riken Kk | Health food and health drink |
| CN101589737A (en) * | 2008-05-28 | 2009-12-02 | 北京科技桥科贸有限公司 | Persimmon deastringent agent |
| CN101967440B (en) * | 2010-11-24 | 2012-10-03 | 天津科技大学 | Dry or semi-dry hawthorn wine and brewing method thereof |
| CN102429279B (en) * | 2011-10-27 | 2013-07-31 | 王建民 | Hawthorn fruit vinegar beverage |
| WO2014015462A1 (en) * | 2012-07-23 | 2014-01-30 | Nestec S.A. | Hawthorn and phytosterols and their effect on metabolic disorders |
| CN103141875A (en) * | 2013-03-08 | 2013-06-12 | 杭州姚生记食品有限公司 | Method for processing xylitol hickory nut |
| CN103637327B (en) * | 2013-12-26 | 2015-01-21 | 天津农科食品生物科技有限公司 | Persimmon full-fruit puree and processing method thereof |
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