CN107034090A - A kind of preparation method of cornel wine - Google Patents

Abstract

The invention discloses a preparation method of cornus officinalis wine. Pure water is added to purified cornus officinalis for extracting, then activated dry yeast, pectinase, potassium metabisulfite and white sugar are added, and pre-fermentation is carried out after mixing evenly. When the concentration of residual sugar in the fruit juice is no longer reduced, the pre-fermentation is completed, pressed, and the post-fermentation starts. When the fermentation is completely still, add egg white powder, filter the wine after it is clarified, age, separate the sake and wine feet, and put the sake juice in full bloom In a clean stainless steel tank, the wine is frozen, filtered, and filled to obtain a transparent, reddish-brown, semi-sweet dogwood wine. In the present invention, the dry fruit of Cornus officinalis is used as the raw material for making wine, and the brewing time is not limited, which can meet the requirements of production throughout the year; the production of Cornus officinalis wine by the fermentation method releases more than 90% of the internal nutritional components of Cornus officinalis, and can be completely integrated into the wine liquid, which can maximize its efficacy.

Description

A kind of preparation method of dogwood wine

technical field

The invention belongs to the technical field of fermentation technology, and in particular relates to a preparation method of cornus officinalis wine.

Background technique

Cornus officinatis Sieb.et Zucc. is the dried and mature pulp of Cornus officinatis. It was first recorded in "Shen Nong's Herbal Classic", and has a long history of application. It is a commonly used precious Chinese medicinal material in China. . Cornus is sour, puckery, slightly warm, and returns to the Liver and Kidney meridians. It has the effects of nourishing the liver and kidney, and reducing astringency and solidification. Cornus officinalis contains a variety of chemical components, such as polysaccharides, iridoid glycosides, saponins, organic acids, etc. Modern pharmacological studies have shown that it has obvious pharmacological effects such as immune regulation, anti-inflammation, anti-shock, anti-oxidation, and hypoglycemia. Its commonly used clinical decoction pieces include cornus, steamed cornus, and wine cornus.

There are two main types of dogwood wine currently on the market: one is made from dried dogwood fruit, added with other Chinese herbal medicines, soaked and blended with white wine (traditional method); the other is made from fresh dogwood fruit, added by fermentation of glutinous rice . Although the dogwood fruit wine produced by the above liquor soaking and blending method maintains a certain medicinal effect, it cannot maximize the expected medicinal effect; the taste is poor and cannot meet the diverse drinking needs of consumers; it is easy to precipitate and produce flocculent gelation Substances such as objects have a short shelf life. Although cornus officinalis wine produced by adding starches such as glutinous rice has a better taste and a longer shelf life, pure fresh fruit fermentation is limited by seasons and cannot meet the requirements of annual production, and the utilization rate of equipment is low.

Contents of the invention

The object of the present invention is to provide a cornus officinalis wine with good taste, long shelf life and good medicinal effect produced by fermenting the dried cornus officinalis pulp as the main raw material and its preparation method. Through the preparation of Cornus officinalis wine, the existing problems in its existing production process are solved.

The technical scheme adopted in the present invention is, a kind of preparation method of cornus officinalis wine, specifically implement according to the following steps:

Step 1, adding the purified Cornus officinalis in the fermenter, then adding pure water for extraction;

Step 2, adding activated dry yeast, pectinase, potassium metabisulfite and white granulated sugar to the product of step 1, mixing evenly, and then performing pre-fermentation;

Step 3, filter the product fermented before step 2 to discard the dregs, and put the wine liquid into another sterilized fermenter for post-fermentation;

Step 4, adding egg white powder to the fermented product after step 3, filtering the wine liquid after clarification, separating the sake and wine legs to obtain cornus officinalis wine.

The present invention is also characterized in that,

In step 1, pure water is added to make the concentration of Cornus officinalis 0.02-0.04g/mL.

In step 1, soak at 60-80°C for 3-5h.

In step 2, the addition amount of dry yeast is 0.5-0.7g/L, the addition amount of pectinase is 60-90mg/L, the addition amount of potassium metabisulfite is 120-160mg/L, after adding white sugar, the fermentation liquid contains Sugar 119-170g/L.

The temperature of pre-fermentation in step 2 is 23-27 ℃, and the time is 21-30 days.

The temperature of post-fermentation in step 3 is 10-15 DEG C, and the time is 14-21 days.

The amount of egg white powder added in step 4 is 0.7-1.0g/L.

The beneficial effect of the preparation method of a kind of dogwood wine of the present invention is that the dried fruit of dogwood is used as the raw material for making wine, and the brewing time is not limited, which can meet the requirements of the year-round production of dogwood wine; More than 90% of the nutrients are released and fully integrated into the wine, which can maximize its medicinal effect; the brewed dogwood wine is reddish brown, pure in color, clear in body, mellow in taste, and blends with wine and fruit aromas One.

detailed description

The present invention will be described in detail below in combination with specific embodiments.

A kind of preparation method of Cornus officinalis wine that preparation method of the present invention obtains,

Specifically follow the steps below:

Step 1, put the purified Cornus officinalis (cornus officinalis, remove fruit stems, broken grains and other sundries) into a fermenter, add pure water to make the concentration of Cornus officinalis 0.02-0.04g/mL, extract at 60-80°C 3-5h;

Step 2, add activated dry yeast, pectinase, potassium metabisulfite and white sugar to the product of step 1, mix well, and then pre-ferment at 23-27°C for 21-30 days; the amount of dry yeast added 0.5-0.7g/L, the addition amount of pectinase is 60-90mg/L, the addition amount of potassium metabisulfite is 120-160mg/L, and the sugar content of the fermentation broth is 119-170g/L after adding sugar;

Step 3, filter the product fermented before step 2 to discard the dregs, put the liquor into another sterilized fermenter for post-fermentation, the temperature is 10-15°C, and the time is 14-21 days;

Step 4, add egg white powder to the product fermented after step 3, the amount of egg white powder added is 0.7-1.0g/L, after the wine liquid is clarified, filter, separate the sake and wine legs, and put the sake juice in a clean stainless steel In the tank, adjust the sugar content, acidity, alcohol content and color of the wine according to the requirements of the finished wine, and fill it to obtain the dogwood wine.

The method of the invention provides a theoretical basis for the production of cornus officinalis fermented wine, and at the same time is a good application case of a special processing method-fermentation method in the general health industry of traditional Chinese medicine.

Example 1

Step 1, put the purified Cornus officinalis (cornus officinalis, remove fruit stems, broken grains and other sundries) into a fermenter, add pure water to make the concentration of Cornus officinalis 0.02g/mL, soak at 60°C for 3h;

Step 2, add activated dry yeast, pectinase, potassium metabisulfite and white granulated sugar to the product of step 1, mix well, and then pre-ferment at 23°C for 21 days, wherein the amount of dry yeast added is 0.5g/ L, the addition amount of pectinase is 60mg/L, the addition amount of potassium metabisulfite is 120mg/L, after adding white sugar, make fermented liquid sugar-containing 119g/L;

Step 3, filter the product fermented before step 2 to discard the dregs, put the wine liquid into another sterilized fermenter for post-fermentation, the temperature is 10°C, and the time is 14 days;

Step 4, add egg white powder to the fermented product after step 3, the amount of egg white powder added is 0.7g/L, filter the wine after clarification, separate the sake and wine legs, and put the sake juice in a clean stainless steel tank , adjust the sugar content, acidity, alcohol content and color of the wine according to the requirements of the finished wine, and fill it to obtain the dogwood wine.

Example 2

Step 1, put the purified Cornus officinalis (Fructus officinalis, remove fruit stems, broken grains and other sundries) into a fermenter, add pure water to make the concentration of Cornus officinalis 0.04g/mL, and soak at 80°C for 5h;

Step 2, add activated dry yeast, pectinase, potassium metabisulfite and white granulated sugar to the product of step 1, mix well, and then pre-ferment at 27°C for 30 days, wherein the amount of dry yeast added is 0.7g/ L, the addition of pectinase is 90mg/L, the addition of potassium metabisulfite is 160mg/L, after adding white sugar, make fermented liquid sugar-containing 170g/L;

Step 3, filter the product fermented before step 2 to discard the dregs, put the liquor into another sterilized fermenter for post-fermentation, the temperature is 15°C, and the time is 21 days;

Step 4, add egg white powder to the fermented product after step 3, the amount of egg white powder added is 1.0g/L, filter the wine after clarification, separate the sake and wine legs, and put the sake juice in a clean stainless steel tank , adjust the sugar content, acidity, alcohol content and color of the wine according to the requirements of the finished wine, and fill it to obtain the dogwood wine.

Example 3

Step 1, put the purified Cornus officinalis (cornus officinalis, removing fruit stems, broken grains and other sundries) into a fermenter, add pure water to make the concentration of Cornus officinalis 0.025g/mL, soak at 65°C for 3.5h;

Step 2, add activated dry yeast, pectinase, potassium metabisulfite and white granulated sugar to the product of step 1, mix well, and then pre-ferment at 24°C for 23 days, wherein the amount of dry yeast added is 0.55g/ L, the addition of pectinase is 65mg/L, the addition of potassium metabisulfite is 130mg/L, after adding white sugar, make fermented liquid sugar-containing 136g/L;

Step 3, filter the product fermented before step 2 to discard the dregs, put the liquor into another sterilized fermenter for post-fermentation, the temperature is 11°C, and the time is 16 days;

Step 4, add egg white powder to the product fermented after step 3, the amount of egg white powder added is 0.8g/L, filter the wine after clarification, separate the sake and wine legs, and put the sake juice in a clean stainless steel tank , adjust the sugar content, acidity, alcohol content and color of the wine according to the requirements of the finished wine, and fill it to obtain the dogwood wine.

Example 4

Step 1, put the purified Cornus officinalis (cornus officinalis, removing fruit stems, broken grains and other sundries) into a fermenter, add pure water to make the concentration of Cornus officinalis 0.03g/mL, and soak at 70°C for 4h;

Step 2, add activated dry yeast, pectinase, potassium metabisulfite and white granulated sugar to the product of step 1, mix well, and then pre-ferment at 25°C for 25 days, wherein the amount of dry yeast added is 0.6g/ L, the addition of pectinase is 70mg/L, the addition of potassium metabisulfite is 140mg/L, after adding white sugar, make fermented liquid sugar-containing 153g/L;

Step 3, filter the product fermented before step 2 to discard the dregs, put the liquor into another sterilized fermenter for post-fermentation, the temperature is 12°C, and the time is 18 days;

Step 4, add egg white powder to the fermented product after step 3, the amount of egg white powder added is 0.9g/L, filter the wine after clarification, separate the sake and wine legs, and put the sake juice in a clean stainless steel tank , adjust the sugar content, acidity, alcohol content and color of the wine according to the requirements of the finished wine, and fill it to obtain the dogwood wine.

Example 5

Step 1, put the purified Cornus officinalis (cornus officinalis, removing fruit stems, broken grains and other sundries) into a fermenter, add pure water to make the concentration of Cornus officinalis 0.035g/mL, soak at 75°C for 4.5h;

Step 2, add activated dry yeast, pectinase, potassium metabisulfite and white granulated sugar to the product of step 1, mix well, and then pre-ferment at 26°C for 27 days, wherein the amount of dry yeast added is 0.65g/ L, the addition of pectinase is 80mg/L, the addition of potassium metabisulfite is 150mg/L, after adding white sugar, make fermented liquid sugar-containing 162g/L;

Step 3, filter the product fermented before step 2 to discard the dregs, put the liquor into another sterilized fermenter for post-fermentation, the temperature is 13°C, and the time is 20 days;

Step 4, add egg white powder to the product fermented after step 3, the amount of egg white powder added is 0.95g/L, filter the wine after clarification, separate the sake and wine legs, and put the sake juice in a clean stainless steel tank , adjust the sugar content, acidity, alcohol content and color of the wine according to the requirements of the finished wine, and fill it to obtain the dogwood wine.

The preparation method of a kind of cornus officinalis wine of the present invention has the following advantages: using cornel officinalis as the raw material for making wine, it has the characteristics of flexible fermentation time, simple raw material processing, controllable fermentation process, etc.; the production of cornus officinalis wine by fermentation method releases the internal nutritional components of cornus officinalis More than 90% of the wine is extracted and fully integrated into the wine; the brewed dogwood wine is reddish brown, pure in color, clear in body, mellow in taste, and blends with wine and fruit aromas. The method of the invention enriches and improves the application of the dogwood in the wine making industry, and enables the effective development and utilization of the dogwood resources in my country; the industrialized large-scale production brought by the new method will promote the development of local economy and related industries.

Claims (7)

1. a kind of preparation method of cornel wine, it is characterised in that specifically implement according to following steps：

Step 1, the Fructus Corni after net system is added in fermentation tank, then adds pure water and extracted；

Step 2, dry ferment, pectase, potassium metabisulfite and the white granulated sugar mixing that activation is added into the product of step 1 are equal It is even, then carry out primary fermentation；

Step 3, the product filtering after step 2 primary fermentation is discarded into the dregs of a decoction, wine liquid is put into another sterilized fermentation tank Middle carry out after fermentation；

Step 4, egg-white powder is added into the product of step 3 after fermentation, is filtered after after wine liquid clarification, separation pure mellow wine and wine pin are obtained Cornel wine.

2. the preparation method of a kind of cornel wine according to claim 1, it is characterised in that pure water is added in step 1 The concentration for making Fructus Corni is 0.02-0.04g/mL.

3. the preparation method of a kind of cornel wine according to claim 1, it is characterised in that in step 1 at 60-80 DEG C Soak 3-5h.

4. the preparation method of a kind of cornel wine according to claim 1, it is characterised in that dry ferment adds in step 2 Dosage be 0.5-0.7g/L, the addition of pectase be 60-90mg/L, the addition of potassium metabisulfite be 120-160mg/L, Add and cause zymotic fluid 119-170g/L containing sugar after white sugar.

5. a kind of preparation method of cornel wine according to claim 1, it is characterised in that the temperature of primary fermentation in step 2 Spend for 23-27 DEG C, the time is 21-30 days.

6. a kind of preparation method of cornel wine according to claim 1, it is characterised in that the temperature of after fermentation in step 3 Spend for 10-15 DEG C, the time is 14-21 days.

7. the preparation method of a kind of cornel wine according to claim 1, it is characterised in that egg-white powder adds in step 4 Dosage is 0.7-1.0g/L.