CN105767302A - Preparation method of camellia nitidissima nectar - Google Patents
Preparation method of camellia nitidissima nectar Download PDFInfo
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- CN105767302A CN105767302A CN201610127926.6A CN201610127926A CN105767302A CN 105767302 A CN105767302 A CN 105767302A CN 201610127926 A CN201610127926 A CN 201610127926A CN 105767302 A CN105767302 A CN 105767302A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 46
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 18
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- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 2
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- DATAGRPVKZEWHA-YFKPBYRVSA-N N(5)-ethyl-L-glutamine Chemical compound CCNC(=O)CC[C@H]([NH3+])C([O-])=O DATAGRPVKZEWHA-YFKPBYRVSA-N 0.000 description 2
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- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
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- 201000001320 Atherosclerosis Diseases 0.000 description 1
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
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- 206010061218 Inflammation Diseases 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- AYFVYJQAPQTCCC-GBXIJSLDSA-N L-threonine Chemical compound C[C@@H](O)[C@H](N)C(O)=O AYFVYJQAPQTCCC-GBXIJSLDSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- ZOKXTWBITQBERF-UHFFFAOYSA-N Molybdenum Chemical compound [Mo] ZOKXTWBITQBERF-UHFFFAOYSA-N 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
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- 229930003268 Vitamin C Natural products 0.000 description 1
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- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
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- 230000001580 bacterial effect Effects 0.000 description 1
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- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
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- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 229910052732 germanium Inorganic materials 0.000 description 1
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- 239000011777 magnesium Substances 0.000 description 1
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- 231100000957 no side effect Toxicity 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
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- 238000011160 research Methods 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 229940026510 theanine Drugs 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 230000004614 tumor growth Effects 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 229910052720 vanadium Inorganic materials 0.000 description 1
- LEONUFNNVUYDNQ-UHFFFAOYSA-N vanadium atom Chemical compound [V] LEONUFNNVUYDNQ-UHFFFAOYSA-N 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
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- 239000011701 zinc Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a preparation method of camellia nitidissima nectar. The preparation method includes the following steps: step one, camellia nitidissima powder is prepared and the camellia nitidissima powder is subjected to supercritical extraction to obtain a camellia nitidissima extract; step two, a compound enzyme solution is prepared; step three, the camellia nitidissima is crushed, the crushed camellia nitidissima is immersed into the compound enzyme solution, enzymolysis is conducted to obtain enzymolysis liquid, sucrose is added into the enzymolysis liquid, the mixture is allowed to stand, and the stood mixture is filtered to obtain a first filter residue and a first filtrate; step four, the first filter reside is rinsed by using water, then washing water is collected, the washing water is mixed with the first filtrate to obtain a mixture A, the mixture A is subjected to an enzyme deactivating treatment, and the temperature of the enzyme deactivated mixture is lowered to room temperature; step five, the first filter residue after being rinsed with water is immersed into water for 30-40min, then the enzyme deactivated mixture A is added to obtain a mixture B, and then the mixture B is subjected to vacuum concentration to obtain a concentrate; step six, the concentrate is fermented to obtain a fermentation product; and step seven, the fermentation product is filtered and the camellia nitidissima extract is added. The preparation method can effectively remove infectious microbes in the raw materials and improve the stability of the technology.
Description
Technical field
The preparation method that the present invention relates to a kind of delicious wine.It is more particularly related to the preparation method of a kind of Camellia nitidissima Chi delicious wine.
Background technology
Camellia nitidissima Chi is one of first-grade state protection plant, and Camellia nitidissima Chi contains 400 multiple nutrients materials, has no side effect.Rich in multiple natural nutrition compositions such as tea polysaccharide, tea polyphenols, Total saponin, total flavones, tea pigment, caffeine, protein, vitamin B1, B2, vitamin C, vitamin E, folic acid, fatty acid, B-carotene；Possibly together with tens seed amino acid such as theanine, threonine, and rich in there being the multiple macroelements such as the trace element such as the natural organic germanium of important health-care effect, selenium, molybdenum, zinc, vanadium, potassium, calcium, magnesium that human body had.
Camellia nitidissima Chi has obvious blood sugar lowering and glucose in urine effect, can effectively improve diabetes " three high " symptom.Camellia nitidissima Chi is while effectively reducing blood glucose, blood pressure, can effectively reduce blood fat, improve cause because of hypertension various be not suitable with symptom, there is reduction cholesterol in serum and B-lipoprotein, promote insulin secretion, enhancing immunity, regulating blood flow amount, atherosclerosis, anti-inflammation, heat-clearing and toxic substances removing, relieving constipation diuresis are dried, and promote the effect such as liver metabolism, anti-cancer suppression tumor growth.
Existing Camellia nitidissima Chi delicious wine also exists in preparation process and is easily bacterial contamination the problem causing fermentation failed.
Summary of the invention
The preparation method that it is an object of the invention to provide a kind of Camellia nitidissima Chi delicious wine, it can effectively remove the miscellaneous bacteria in raw material, improves the stability of make efficiency and technique.
In order to realize these purposes according to the present invention and further advantage, it is provided that the preparation method of a kind of Camellia nitidissima Chi delicious wine, comprise the following steps:
Step one, the Camellia nitidissima Chi of 40～50 weight portions is crushed to 30～50 orders, obtains Camellia nitidissima Chi powder, then described Camellia nitidissima Chi powder is placed in supercritical carbon dioxide extraction tank, it it is 40～45 DEG C in temperature, pressure is, after extracting 2～3h under 30～40MPa, obtain Camellia nitidissima Chi extract, standby；
Step 2, in the water of 100～150 weight portions, add the lysozyme of 0.1～1 weight portion, the lywallzyme of 2～5 weight portions, the cellulase of 0.05～0.07 weight portion, the pectase of 0.1～0.3 weight portion and the xylanase of 0.1～0.2 weight portion after, adding edible organic acid adjustment pH value is 4～6, obtain complex enzyme liquid, standby；
Step 3, the Camellia nitidissima Chi of 150～200 weight portions is crushed to 20～30 orders after, immerse in the complex enzyme liquid obtained in step 2, after standing 2～3h at 35～45 DEG C, obtain enzymolysis solution, backward enzymolysis solution in add sucrose, the mass concentration making sucrose is 0.55～0.65g/mL, after standing 20～22min, filter, obtain the first filtering residue and the first filtrate, standby；
Step 4, the first filtering residue is rinsed 1 time with the water of 30～40 weight portions after, obtain the first filtering residue after rinsing with water, collect washings afterwards, washings and the first filtrate are mixed, obtain mixture A, then mixture A is incubated at 90～100 DEG C 20～30min and carries out enzyme denaturing process, then be down to room temperature, obtain the mixture A after enzyme denaturing, standby；
Step 5, the first filtering residue after rinsing with water is immersed in the water of 50～70 weight portions, after placing 30～40min, add the mixture A after the enzyme denaturing obtained in step 4, after mixing, obtain mixture B, afterwards by mixture B temperature be 45～55 DEG C, vacuum be that under 0.08～0.09MPa, vacuum is concentrated into 60～80% that quality is mixture B mass, obtain concentrate, standby；
Step 6, in concentrate, add the Mel of 20～30 weight portions, and the yeast that quality is concentrate quality 0.01～0.1%, stir, after 30～35 DEG C of lower seals ferment 10～15 days, obtain tunning, standby；
Step 7, the tunning obtained in step 6 is filtered after, obtain the second filtrate, backward second filtrate in add in step one the Camellia nitidissima Chi extract obtained, after mixing, obtain mixture C, afterwards mixture C is carried out sterilization processing, the mixture C after being sterilized.
Preferably, in the preparation method of described Camellia nitidissima Chi delicious wine, described edible organic acid is any one or a few in phytic acid, citric acid, malic acid and tartaric acid.
Preferably, in the preparation method of described Camellia nitidissima Chi delicious wine, described edible organic acid is phytic acid.
Preferably, in the preparation method of described Camellia nitidissima Chi delicious wine, described step 7 also includes:
The food emulsifying agent that quality is the mixture C quality 0.01～0.1% after sterilization is added in the mixture C after sterilization.
Preferably, in the preparation method of described Camellia nitidissima Chi delicious wine, described food emulsifying agent is any one or a few in polyglyceryl fatty acid ester, sucrose ester, methyl glycol fatty acid ester, sorbitan fatty acid ester and soybean phospholipid.
Preferably, in the preparation method of described Camellia nitidissima Chi delicious wine, described step 7 also includes:
The sweeting agent that quality is the mixture C quality 1～3% after sterilization is added in the mixture C after sterilization.
Preferably, in the preparation method of described Camellia nitidissima Chi delicious wine, described sweeting agent is any one or a few in oligofructose, mogroside and xylitol.
The present invention at least includes following beneficial effect:
The present invention first passes through enzymolysis and destroys the cell wall of Camellia nitidissima Chi, then adds the sucrose of high concentration in enzymolysis solution, due to the effect of osmotic pressure, intracellular moisture just outwards oozes out, and cell shrinks, after reaching balance, it is filtered, being immersed in the water after being rinsed by the first filtering residue water obtained, due to the unexpected change of osmotic pressure, extracellular water rapidly permeates in cell, cell rapid expanding is caused to break, intracellular material dissolution, ferments afterwards again, is conducive to improving fermentation efficiency.
The present invention cell wall by lysozyme and lywallzyme energy hydrolytic bacteria, fungus and virus etc., cause the inactivations such as antibacterial, fungus and virus, avoid the miscellaneous bacteria impact on fermentation in sweat, ensure that the stability of fermentation, and lysozyme and lywallzyme are the enzyme of green safety, without influence on the quality of product.
Part is embodied by the further advantage of the present invention, target and feature by description below, and part is also by by being understood by those skilled in the art the research of the present invention and practice.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail, to make those skilled in the art can implement according to this with reference to description word.
It should be noted that experimental technique described in following embodiment, if no special instructions, it is conventional method, described reagent and material, if no special instructions, all commercially obtains.
Embodiment 1
The preparation method of a kind of Camellia nitidissima Chi delicious wine, comprises the following steps:
Step one, the Camellia nitidissima Chi of 40 weight portions being crushed to 30 orders, obtain Camellia nitidissima Chi powder, be then placed in supercritical carbon dioxide extraction tank by described Camellia nitidissima Chi powder, be 40 DEG C in temperature, pressure is, after extracting 2h under 30MPa, obtain Camellia nitidissima Chi extract, standby；With the method for carbon dioxide supercritical fluid extraction in preparation process, extract the effective ingredient such as the total flavones in Camellia nitidissima Chi and tea polyphenols at a lower temperature, effectively prevent the oxidation of heat-sensitive substance and loss, no solvent residue, improve the quality of Camellia nitidissima Chi buccal tablet.
Step 2, in the water of 100 weight portions, add the lysozyme of 0.1 weight portion, the lywallzyme of 2 weight portions, the cellulase of 0.05 weight portion, the pectase of 0.1 weight portion and the xylanase of 0.1 weight portion after, adding edible organic acid adjustment pH value is 4, obtain complex enzyme liquid, standby；The cell wall of lysozyme energy hydrolytic bacteria, thus the antibacterial eliminated on raw material.Lywallzyme can decompose fungal cell wall, thus the fungus eliminated on raw material, it is prevented that the pollution of miscellaneous bacteria during the fermentation, cause fermenting unsuccessfully.The cell wall of cellulase and pectase energy hydrolyzing plant, by destroying cell wall, is conducive to the dissolution of effective ingredient in cell, and produces glucose by enzymolysis, be conducive to yeast fermentation.
Step 3, the Camellia nitidissima Chi of 150 weight portions is crushed to 20 orders after, immerse in the complex enzyme liquid obtained in step 2, after standing 2h at 35 DEG C, obtain enzymolysis solution, backward enzymolysis solution in add sucrose, the mass concentration making sucrose is 0.55g/mL, after standing 20min, filter, obtain the first filtering residue and the first filtrate, standby；First enzymolysis destroys cell wall, then is placed in by cell in high concentration sucrose solution, the outside dehydration of cell.
Step 4, the first filtering residue is rinsed 1 time with the water of 30 weight portions after, obtain the first filtering residue after rinsing with water, collect washings afterwards, washings and the first filtrate are mixed, obtain mixture A, then mixture A is incubated at 90 DEG C 20min and carries out enzyme denaturing process, then be down to room temperature, obtain the mixture A after enzyme denaturing, standby；Containing enzyme in mixture A, lywallzyme can be hydrolyzed fungal cell wall, can the cell wall of hydrolyzed yeast bacterium, so to carry out enzyme denaturing process.
Step 5, the first filtering residue after rinsing with water is immersed in the water of 50 weight portions, after placing 30min, add the mixture A after the enzyme denaturing obtained in step 4, after mixing, obtain mixture B, afterwards by mixture B temperature be 45 DEG C, vacuum be that under 0.08MPa, vacuum is concentrated into 60% that quality is mixture B mass, obtain concentrate, standby；The dehydration in sucrose solution of cell on first filtering residue, is immersed in the water after rinsing, and cell can absorb a large amount of water, causes that cell membrane bursts, intracellular material dissolution, is conducive to fermenting after intracellular glucide dissolution.
Step 6, in concentrate, add the Mel of 20-30 weight portion, and the yeast that quality is concentrate quality 0.01%, stir, after 30 DEG C of lower seals ferment 10 days, obtain tunning, standby；
Step 7, the tunning obtained in step 6 is filtered after, obtain the second filtrate, backward second filtrate in add in step one the Camellia nitidissima Chi extract obtained, after mixing, obtain mixture C, afterwards mixture C is carried out sterilization processing, the mixture C after being sterilized.
In the preparation method of described Camellia nitidissima Chi delicious wine, described edible organic acid is phytic acid and citric acid, and both mass ratioes are 2:1.
In the preparation method of described Camellia nitidissima Chi delicious wine, described edible organic acid is phytic acid.
In the preparation method of described Camellia nitidissima Chi delicious wine, described step 7 also includes:
The food emulsifying agent that quality is the mixture C quality 0.01% after sterilization is added in the mixture C after sterilization.By adding food emulsifying agent, improving the stability of product, the homogeneity making product is better.
In the preparation method of described Camellia nitidissima Chi delicious wine, described food emulsifying agent is polyglyceryl fatty acid ester.
In the preparation method of described Camellia nitidissima Chi delicious wine, described step 7 also includes:
The sweeting agent that quality is the mixture C quality 1% after sterilization is added in the mixture C after sterilization.
In the preparation method of described Camellia nitidissima Chi delicious wine, described sweeting agent is any one or a few in oligofructose, mogroside and xylitol.
Embodiment 2
The preparation method of a kind of Camellia nitidissima Chi delicious wine, comprises the following steps:
Step one, the Camellia nitidissima Chi of 50 weight portions being crushed to 50 orders, obtain Camellia nitidissima Chi powder, be then placed in supercritical carbon dioxide extraction tank by described Camellia nitidissima Chi powder, be 45 DEG C in temperature, pressure is, after extracting 3h under 40MPa, obtain Camellia nitidissima Chi extract, standby；With the method for carbon dioxide supercritical fluid extraction in preparation process, extract the effective ingredient such as the total flavones in Camellia nitidissima Chi and tea polyphenols at a lower temperature, effectively prevent the oxidation of heat-sensitive substance and loss, no solvent residue, improve the quality of Camellia nitidissima Chi buccal tablet.
Step 2, in the water of 150 weight portions, add the lysozyme of 1 weight portion, the lywallzyme of 5 weight portions, the cellulase of 0.07 weight portion, the pectase of 0.3 weight portion and the xylanase of 0.2 weight portion after, adding edible organic acid adjustment pH value is 6, obtain complex enzyme liquid, standby；The cell wall of lysozyme energy hydrolytic bacteria, thus the antibacterial eliminated on raw material.Lywallzyme can decompose fungal cell wall, thus the fungus eliminated on raw material, it is prevented that the pollution of miscellaneous bacteria during the fermentation, cause fermenting unsuccessfully.The cell wall of cellulase and pectase energy hydrolyzing plant, by destroying cell wall, is conducive to the dissolution of effective ingredient in cell, and produces glucose by enzymolysis, be conducive to yeast fermentation.
Step 3, the Camellia nitidissima Chi of 200 weight portions is crushed to 30 orders after, immerse in the complex enzyme liquid obtained in step 2, after standing 3h at 45 DEG C, obtain enzymolysis solution, backward enzymolysis solution in add sucrose, the mass concentration making sucrose is 0.65g/mL, after standing 22min, filter, obtain the first filtering residue and the first filtrate, standby；First enzymolysis destroys cell wall, then is placed in by cell in high concentration sucrose solution, the outside dehydration of cell.
Step 4, the first filtering residue is rinsed 1 time with the water of 40 weight portions after, obtain the first filtering residue after rinsing with water, collect washings afterwards, washings and the first filtrate are mixed, obtain mixture A, then mixture A is incubated at 100 DEG C 30min and carries out enzyme denaturing process, then be down to room temperature, obtain the mixture A after enzyme denaturing, standby；Containing enzyme in mixture A, lywallzyme can be hydrolyzed fungal cell wall, can the cell wall of hydrolyzed yeast bacterium, so to carry out enzyme denaturing process.
Step 5, the first filtering residue after rinsing with water is immersed in the water of 70 weight portions, after placing 40min, add the mixture A after the enzyme denaturing obtained in step 4, after mixing, obtain mixture B, afterwards by mixture B temperature be 55 DEG C, vacuum be that under 0.09MPa, vacuum is concentrated into 80% that quality is mixture B mass, obtain concentrate, standby；The dehydration in sucrose solution of cell on first filtering residue, is immersed in the water after rinsing, and cell can absorb a large amount of water, causes that cell membrane bursts, intracellular material dissolution, is conducive to fermenting after intracellular glucide dissolution.
Step 6, in concentrate, add the Mel of 30 weight portions and the yeast that quality is concentrate quality 0.1%, stir, after 35 DEG C of lower seals ferment 15 days, obtain tunning, standby；
Step 7, the tunning obtained in step 6 is filtered after, obtain the second filtrate, backward second filtrate in add in step one the Camellia nitidissima Chi extract obtained, after mixing, obtain mixture C, afterwards mixture C is carried out sterilization processing, the mixture C after being sterilized.
In the preparation method of described Camellia nitidissima Chi delicious wine, described edible organic acid is phytic acid.Phytic acid can regulate pH value, also has bactericidal action, with lysozyme with the use of, the bacteriolyze efficiency of lysozyme can be improved.
In the preparation method of described Camellia nitidissima Chi delicious wine, described step 7 also includes:
The food emulsifying agent that quality is the mixture C quality 0.1% after sterilization is added in the mixture C after sterilization.By adding food emulsifying agent, improving the stability of product, the homogeneity making product is better.
In the preparation method of described Camellia nitidissima Chi delicious wine, described food emulsifying agent is soybean phospholipid.
In the preparation method of described Camellia nitidissima Chi delicious wine, described step 7 also includes:
The sweeting agent that quality is the mixture C quality 3% after sterilization is added in the mixture C after sterilization.
In the preparation method of described Camellia nitidissima Chi delicious wine, described sweeting agent is any one or a few in oligofructose, mogroside and xylitol.
Embodiment 3
The preparation method of a kind of Camellia nitidissima Chi delicious wine, comprises the following steps:
Step one, the Camellia nitidissima Chi of 45 weight portions being crushed to 40 orders, obtain Camellia nitidissima Chi powder, be then placed in supercritical carbon dioxide extraction tank by described Camellia nitidissima Chi powder, be 42 DEG C in temperature, pressure is, after extracting 2.5h under 35MPa, obtain Camellia nitidissima Chi extract, standby；With the method for carbon dioxide supercritical fluid extraction in preparation process, extract the effective ingredient such as the total flavones in Camellia nitidissima Chi and tea polyphenols at a lower temperature, effectively prevent the oxidation of heat-sensitive substance and loss, no solvent residue, improve the quality of Camellia nitidissima Chi buccal tablet.
Step 2, in the water of 125 weight portions, add the lysozyme of 0.5 weight portion, the lywallzyme of 3 weight portions, the cellulase of 0.06 weight portion, the pectase of 0.2 weight portion and the xylanase of 0.15 weight portion after, adding edible organic acid adjustment pH value is 5, obtain complex enzyme liquid, standby；The cell wall of lysozyme energy hydrolytic bacteria, thus the antibacterial eliminated on raw material.Lywallzyme can decompose fungal cell wall, thus the fungus eliminated on raw material, it is prevented that the pollution of miscellaneous bacteria during the fermentation, cause fermenting unsuccessfully.The cell wall of cellulase and pectase energy hydrolyzing plant, by destroying cell wall, is conducive to the dissolution of effective ingredient in cell, and produces glucose by enzymolysis, be conducive to yeast fermentation.
Step 3, the Camellia nitidissima Chi of 180 weight portions is crushed to 30 orders after, immerse in the complex enzyme liquid obtained in step 2, after standing 2.5h at 40 DEG C, obtain enzymolysis solution, backward enzymolysis solution in add sucrose, the mass concentration making sucrose is 0.6g/mL, after standing 21min, filter, obtain the first filtering residue and the first filtrate, standby；First enzymolysis destroys cell wall, then is placed in by cell in high concentration sucrose solution, the outside dehydration of cell.
Step 4, the first filtering residue is rinsed 1 time with the water of 35 weight portions after, obtain the first filtering residue after rinsing with water, collect washings afterwards, washings and the first filtrate are mixed, obtain mixture A, then mixture A is incubated at 95 DEG C 25min and carries out enzyme denaturing process, then be down to room temperature, obtain the mixture A after enzyme denaturing, standby；Containing enzyme in mixture A, lywallzyme can be hydrolyzed fungal cell wall, can the cell wall of hydrolyzed yeast bacterium, so to carry out enzyme denaturing process.
Step 5, the first filtering residue after rinsing with water is immersed in the water of 60 weight portions, after placing 35min, add the mixture A after the enzyme denaturing obtained in step 4, after mixing, obtain mixture B, afterwards by mixture B temperature be 50 DEG C, vacuum be that under 0.08MPa, vacuum is concentrated into 70% that quality is mixture B mass, obtain concentrate, standby；The dehydration in sucrose solution of cell on first filtering residue, is immersed in the water after rinsing, and cell can absorb a large amount of water, causes that cell membrane bursts, intracellular material dissolution, is conducive to fermenting after intracellular glucide dissolution.
Step 6, in concentrate, add the Mel of 25 weight portions and the yeast that quality is concentrate quality 0.05%, stir, after 32 DEG C of lower seals ferment 12 days, obtain tunning, standby；
Step 7, the tunning obtained in step 6 is filtered after, obtain the second filtrate, backward second filtrate in add in step one the Camellia nitidissima Chi extract obtained, after mixing, obtain mixture C, afterwards mixture C is carried out sterilization processing, the mixture C after being sterilized.
In the preparation method of described Camellia nitidissima Chi delicious wine, described edible organic acid is tartaric acid.
In the preparation method of described Camellia nitidissima Chi delicious wine, described edible organic acid is phytic acid.
In the preparation method of described Camellia nitidissima Chi delicious wine, described step 7 also includes:
The food emulsifying agent that quality is the mixture C quality 0.05% after sterilization is added in the mixture C after sterilization.By adding food emulsifying agent, improving the stability of product, the homogeneity making product is better.
In the preparation method of described Camellia nitidissima Chi delicious wine, described food emulsifying agent is methyl glycol fatty acid ester.
In the preparation method of described Camellia nitidissima Chi delicious wine, described step 7 also includes:
The sweeting agent that quality is the mixture C quality 2% after sterilization is added in the mixture C after sterilization.
In the preparation method of described Camellia nitidissima Chi delicious wine, described sweeting agent is any one or a few in oligofructose, mogroside and xylitol.
Although embodiment of the present invention are disclosed as above, but listed utilization that it is not restricted in description and embodiment, it can be applied to various applicable the field of the invention completely, for those skilled in the art, it is easily achieved other amendment, therefore, under the general concept limited without departing substantially from claim and equivalency range, the present invention is not limited to specific details and shown here as the embodiment with description.
Claims (7)
1. the preparation method of a Camellia nitidissima Chi delicious wine, it is characterised in that comprise the following steps:
Step one, the Camellia nitidissima Chi of 40～50 weight portions is crushed to 30～50 orders, obtains Camellia nitidissima Chi powder, then described Camellia nitidissima Chi powder is placed in supercritical carbon dioxide extraction tank, it it is 40～45 DEG C in temperature, pressure is, after extracting 2～3h under 30～40MPa, obtain Camellia nitidissima Chi extract, standby；
Step 2, in the water of 100～150 weight portions, add the lysozyme of 0.1～1 weight portion, the lywallzyme of 2～5 weight portions, the cellulase of 0.05～0.07 weight portion, the pectase of 0.1～0.3 weight portion and the xylanase of 0.1～0.2 weight portion after, adding edible organic acid adjustment pH value is 4～6, obtain complex enzyme liquid, standby；
Step 3, the Camellia nitidissima Chi of 150～200 weight portions is crushed to 20～30 orders after, immerse in the complex enzyme liquid obtained in step 2, after standing 2～3h at 35～45 DEG C, obtain enzymolysis solution, backward enzymolysis solution in add sucrose, the mass concentration making sucrose is 0.55～0.65g/mL, after standing 20～22min, filter, obtain the first filtering residue and the first filtrate, standby；
Step 4, the first filtering residue is rinsed 1 time with the water of 30～40 weight portions after, obtain the first filtering residue after rinsing with water, collect washings afterwards, washings and the first filtrate are mixed, obtain mixture A, then mixture A is incubated at 90～100 DEG C 20～30min and carries out enzyme denaturing process, then be down to room temperature, obtain the mixture A after enzyme denaturing, standby；
Step 5, the first filtering residue after rinsing with water is immersed in the water of 50～70 weight portions, after placing 30～40min, add the mixture A after the enzyme denaturing obtained in step 4, after mixing, obtain mixture B, afterwards by mixture B temperature be 45～55 DEG C, vacuum be that under 0.08～0.09MPa, vacuum is concentrated into 60～80% that quality is mixture B mass, obtain concentrate, standby；
Step 6, in concentrate, add the Mel of 20～30 weight portions, and the yeast that quality is concentrate quality 0.01～0.1%, stir, after 30～35 DEG C of lower seals ferment 10～15 days, obtain tunning, standby；
Step 7, the tunning obtained in step 6 is filtered after, obtain the second filtrate, backward second filtrate in add in step one the Camellia nitidissima Chi extract obtained, after mixing, obtain mixture C, afterwards mixture C is carried out sterilization processing, the mixture C after being sterilized.
2. the preparation method of Camellia nitidissima Chi delicious wine as claimed in claim 1, it is characterised in that described edible organic acid is any one or a few in phytic acid, citric acid, malic acid and tartaric acid.
3. the preparation method of Camellia nitidissima Chi delicious wine as claimed in claim 1, it is characterised in that described edible organic acid is phytic acid.
4. the preparation method of Camellia nitidissima Chi delicious wine as claimed in claim 1, it is characterised in that also include in described step 7:
The food emulsifying agent that quality is the mixture C quality 0.01～0.1% after sterilization is added in the mixture C after sterilization.
5. the preparation method of Camellia nitidissima Chi delicious wine as claimed in claim 4, it is characterised in that described food emulsifying agent is any one or a few in polyglyceryl fatty acid ester, sucrose ester, methyl glycol fatty acid ester, sorbitan fatty acid ester and soybean phospholipid.
6. the preparation method of Camellia nitidissima Chi delicious wine as claimed in claim 1, it is characterised in that also include in described step 7:
The sweeting agent that quality is the mixture C quality 1～3% after sterilization is added in the mixture C after sterilization.
7. the preparation method of Camellia nitidissima Chi delicious wine as claimed in claim 6, it is characterised in that described sweeting agent is any one or a few in oligofructose, mogroside and xylitol.
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