CN1106455A - Lycium chinense wine - Google Patents
Lycium chinense wine Download PDFInfo
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- CN1106455A CN1106455A CN 94100775 CN94100775A CN1106455A CN 1106455 A CN1106455 A CN 1106455A CN 94100775 CN94100775 CN 94100775 CN 94100775 A CN94100775 A CN 94100775A CN 1106455 A CN1106455 A CN 1106455A
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- lycium chinense
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Abstract
The wolfberry fruit wine as a health-care drink with rich nutrients is made up of wolfberry fruit, refined rice and fruits through mixing said raw materials with yeast and diastatic fermenting agent for co-fermentation under control of ambient temp. and time, addition of wine, standing, dissolving, extruding, removing dregs, deposition, centrifugal processing, filtering and blending, and features 9 essential amino aicds contents superior to existing similar ones.
Description
Lycium chinense wine is that to select matrimony vine, smart rice, fruit for use be fermentation raw material, rise and fall cylinder and in addition a medicine song or a saccharifying ferment, the nutritive, nourishing and health-care drink that the co-fermentation brew forms.The technical field that belongs to yellow rice wine fruit wine mix mode fermented wine beverage and preparation thereof.
At present, just known to the applicant technology related to the present invention the brew method of yellow rice wine and the brew method of general fermentation Lycium chinense wine are arranged.Yellow rice wine (fragrant snow wine) is to be raw material with cereal such as rice, glutinous rice and millets, and dosing song and saccharifying ferment treat to add after Primary Fermentation finishes substantially 50 ° of poor burnings or distilling liquors again.General fermentation Lycium chinense wine system adopts grape wine or is similar to production technique vinous, is in the liquid fermenting state, and adopts sucrose or glucose to adjust the pol of matrimony vine juice.Wine nutrition with these raw materials and the brew of method institute is single, and health-care effect is undesirable.The main function of yellow rice wine biases toward nutrition (aminoacids content is very abundant) fermentation Chinese wolfberry fruit wine and then mainly shows as tonic function (because of matrimony vine contains rich in amino acid, the necessary nutritive and health protection components of multiple human body such as VITAMIN and humatite matter).Further investigation reveals that China's matrimony vine aboundresources, the overwhelming majority is distributed in the Northwest.First since the success of the artificial establishing in large scale of ALFISOL IN CENTRAL, reached 1 ten thousand mu to the cultivated area in this city in 1993 from the Macheng, Hubei, medlar fresh fruit output reaches 1,500,000 kilograms.Therefore, make full use of this resource, and its function is carried out profound development research is a problem highly significant of food chemical technology field.And the exploitation matrimony vine health beverage is the concrete application of this achievement in research, Here it is basic point of the present invention and power.
For probatio inspectionem pecuoarem novelty of the present invention and creativeness, the applicant handles inspection and does not all find the scientific and technological achievement identical with the present invention, patent and non-patent literature report with machine examination.
The objective of the invention is: seeking one is main raw material with the matrimony vine, and the prescription and the production technique of the fermentation brew Lycium chinense wine that makes up by a certain percentage with other auxiliary material.Its various nutrient composition contents should be better than all kinds of Lycium chinense wines and the yellow rice wine sold on the present market.The matrimony vine fruit resource that contains abundant nutrition composition and health-care components was fully utilized, had satisfied the social demand that the level of consumption increases day by day again.
The claimed invention technical scheme is as follows: choose the smart rice (as glutinous rice, rice) of fine, matrimony vine, fruit (as red date etc.) by 100: 30: 15 to 100: 60: 30 proportional ranges and be fermentation raw material; one rise and fall cylinder and medicine song or the brew of saccharifying ferment co-fermentation in addition.Temperature when raw material falls cylinder is controlled in 15～30 ℃ the scope, and mash is controlled in 15～38 ℃ the scope during fermentation, and envrionment temperature is controlled in 5～30 ℃ of scopes; The Primary Fermentation time is 1～7 day.When Primary Fermentation is in animated period, promptly meal is poor just softening, when mash alcohol fragrance is dense, by with smart rice be that 1: 1 amount drops into 50 ° of poor burnings or distilling liquors, can disposable input or drop in the mash in batches.Leave standstill about 20 days, after squeezing the juice, removing the gred again through natural sedimentation or centrifugal separation process.Filter by diatomite filter or other filter plant at last, promptly get the wine liquid of clear.
The condition that the technical program is set up is: (1) is optimized design to raw material and auxiliary material; (2) fermentation condition that adapts has been proposed; (3) mash is carried out aftertreatment, promptly squeeze the juice, slagging-off, natural sedimentation or centrifugal separation processes.
Below in conjunction with embodiment the technical scheme of invention is further described.Be example now, introduce its production process with a kind of Lycium chinense wine.
1. get 100 kilograms in glutinous rice, 50 kilograms of fresh fructus lyciis, 15 kilograms of red dates, bent 5 kilograms of medicine, 50 ° poor burns 100 kilograms.
2. new pure white glutinous rice is selected in glutinous rice preliminary working for use, and the polished rice rate is more than 80%.Remove its outside protein and lipid layer earlier, wash rice and drench the water that and not have gonorrhoea.Soak time and envrionment temperature, rice matter are relevant, have selected about 25 ℃ water temperature at this, under the roughly constant situation of water temperature, soak and get final product in 12～24 hours.Water regain is 25～30%, the rice after the immersion, and particle integrity is not crisp.Boiling is 15～20 minutes under normal pressure, and is hard interior soft outside requiring, and do not have the white heart, and the vegetables pine is not stuck with paste, and is mashed thoroughly and not, uniformity.Drench the cold rice grain that is with appropriate amount of cooled boiled water or non-contaminant brew water, making it temperature is 32～35 ℃.
3. fresh fructus lycii preliminary working is selected the fresh no base of a fruit for use, color and luster is scarlet, fruit is loose, and free from insect pests and going rotten does not have assorted triploid hydrid matrimony vine, will it cleaning, removal of impurities, the mildew and rot fruit of rejecting and base of fruit, and broken pulping gives processing then.
4. the thick lovely luster of meat is selected in red date preliminary working, does not have assorted free from insect pests and does not have the big red date of the high-quality of going mouldy, and removes an a kind of edible gourd, cleans, cooks, smashs to pieces into jujube paste.
5. the water of taking should reach following standard: colourless, tasteless, odorless, transparent; About pH value 7.0; Below the iron level 0.5mg/L; 2～6 ° of hardness; The KMnO that organic matter removal consumed
4Amount is for below the 5mg/L; The residue on evaporation total amount is less than 100mg/L; With of the existence of conventional instrument detecting less than ammonia-state nitrogen, nitrite nitrogen, living acid bacteria and coliform.
6. will mix cylinder through glutinous rice, fresh fructus lycii and the red date etc. of above-mentioned preliminary working, the temperature when falling cylinder is 24～26 ℃ (should not above 30 ℃).And mix with medicine song or saccharifying ferment, make it co-fermentation.Mash is controlled in 15～38 ℃ of scopes during fermentation, and envrionment temperature is controlled in 5～30 ℃ of scopes, and the Primary Fermentation time is 1～7 day.
7. drop into 50 ° of poor burnings or 50 ° of distilling liquors.When Primary Fermentation is in animated period, promptly meal is poor just softening, when juice alcohol fragrance is dense, drops into 50 ° of poor burnings or 50 ° of distilling liquors at once, 50 ° poor burn with the glutinous rice weight ratio be 1: 1, can disposablely drop into, also can put in the mash in batches.
8. leave standstill, during this about 10 days, making poor heavy cylinder bottom.
9. the mash after leaving standstill is handled through natural sedimentation or centrifugation after squeezing the juice, removing the gred again.Service temperature is no more than 26 ℃, and ripening time is about 25 days.
10. after precipitation, the centrifugal treating, filter through diatomite filter or other filter plant again, promptly get wine liquid.
11. rectification with the wine stoste after the clarification, is adjusted detection according to technical specifications, makes it to reach set quota.
12. can.
The technological process of production figure of a kind of Lycium chinense wine and brew method as shown in Figure 1.
According to the Lycium chinense wine of above-mentioned explained hereafter, its technical indicator is as follows:
(1) Oranoleptic indicator:
Look-orange slightly general red, limpid glossy.
The sweet-smelling of perfume-existing yellow rice wine has the flavor of fruit wine again, pure harmonious free from extraneous odour.
Flavor-sweet, the matrimony vine local flavor is outstanding, and simultaneously, slightly sweetness and bitterness is distinguished the flavor of again.
(2) physical and chemical index:
Sugar〉10(g/100mL); Wine degree 13～24(V%); Total acid 0.30～0.84(g/100mL).
(3) sanitary index:
SO
2Residual value＜0.05g/Kg; AFB
1＜5ug/Kg; Total plate count＜50/mL; Meet the GB2758-81 standard.
This Lycium chinense wine is compared with fermentation Chinese wolfberry fruit wine, yellow rice wine has significant beneficial effect, and 9 existing that automatic analyzer for amino acids is measured seed amino acid number lists are as follows:
From as can be known above: Lycium chinense wine is compared 9 seed amino acid indexs and all is improved with fermentation Chinese wolfberry fruit wine.And compare with yellow rice wine, wherein 5 seed amino acid indexs increase (accounting for 56%) to some extent, and the index of 4 seed amino acids descends to some extent (accounting for 44%).Thereby probatio inspectionem pecuoarem one disclosed in this invention be main raw material with the matrimony vine, and combined with other auxiliary material by a certain percentage, Qi rare distillate prescription and production technique through the fermentation brew are better than all kinds of Lycium chinense wines and the yellow rice wine sold on the present market.Make this Lycium chinense wine contain rich nutrient contents and health-care components more, prediction is to get consumer reception very much and the wide health promoting beverage of market outlook.
Claims (7)
1, a kind of Lycium chinense wine is the raw material brew with the matrimony vine, it is characterized in that with matrimony vine, smart rice, fruit be fermentation raw material, the cylinder that rises and falls, and mix with medicine song or saccharifying ferment the Lycium chinense wine that co-fermentation is brewed into.
2, Lycium chinense wine according to claim 1 is characterized in that smart rice, matrimony vine and fruit by following proportional range formula combination, and promptly smart rice: matrimony vine: fruit is about 100: 30: 15 to 100: 60: 30.
3, according to claim 1 and 2 described Lycium chinense wines, temperature is controlled in 15～30 ℃ of scopes when it is characterized in that raw material falls cylinder; Mash is controlled in 15～38 ℃ during fermentation; Envrionment temperature is controlled in 5～30 ℃ of scopes; The Primary Fermentation time is 1～7 day.
4, according to claim 1,2 and 3 described Lycium chinense wines, it is characterized in that being in animated period when Primary Fermentation, promptly meal is poor just softening, when juice alcohol fragrance is dense, at once drop into 50 ° of poor burnings or distilling liquor, input amount is 1: 1(i.e. 50 ° of poor burnings and smart rice weight ratio); Can disposable input or drop in the mash in batches.
5, according to claim 1,2,3 and 4 described Lycium chinense wines, it is characterized in that mash was left standstill about 20 days.
6, according to claim 1,2,3,4 and 5 described Lycium chinense wines, it is characterized in that mash through squeezing the juice, after the slagging-off again through natural sedimentation (falling) or centrifugal separation process.
7, according to claim 1,2,3,4,5 and 6 described Lycium chinense wines, the wine liquid that it is characterized in that squeezing out filters through diatomite filter or other filter plant again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 94100775 CN1106455A (en) | 1994-02-07 | 1994-02-07 | Lycium chinense wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 94100775 CN1106455A (en) | 1994-02-07 | 1994-02-07 | Lycium chinense wine |
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| Publication Number | Publication Date |
|---|---|
| CN1106455A true CN1106455A (en) | 1995-08-09 |
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ID=5029833
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 94100775 Pending CN1106455A (en) | 1994-02-07 | 1994-02-07 | Lycium chinense wine |
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| CN (1) | CN1106455A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1048522C (en) * | 1994-09-10 | 2000-01-19 | 罗振大 | Brewing method for barbary wolfberry wine |
| CN1052507C (en) * | 1996-10-23 | 2000-05-17 | 宁夏农林科学院农副产品贮藏加工研究所 | Fresh lycium Chinense with stalk wine and its brewage process |
| CN1074789C (en) * | 1997-10-17 | 2001-11-14 | 江西省鹰潭市天师板栗酒业有限公司 | Chinese chestnut wine and preparation method thereof |
| CN1900254B (en) * | 2006-07-22 | 2010-05-12 | 安徽省古南丰酒业有限公司 | Process for preparing fermental Chinese wolferry yellow wine |
| CN102433239A (en) * | 2011-12-14 | 2012-05-02 | 虞海盈 | Production method of yellow rice wine |
| CN103114017A (en) * | 2013-02-05 | 2013-05-22 | 山西天骄食业有限公司 | Red date health-care yellow wine with fatigue eliminating effect and preparation method thereof |
| CN103409269A (en) * | 2013-07-11 | 2013-11-27 | 池州市立泰黄酒有限公司 | Glutinous rice brewed yellow wine and preparation method thereof |
| CN109136016A (en) * | 2018-10-17 | 2019-01-04 | 共和县玉苗产业有限责任公司 | A kind of brewing method of medlar white spirit |
| CN109943448A (en) * | 2019-03-12 | 2019-06-28 | 常德中旺农业股份有限公司 | A kind of selenium-rich herbaceous coffee face-beautifying wine and preparation method thereof |
-
1994
- 1994-02-07 CN CN 94100775 patent/CN1106455A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1048522C (en) * | 1994-09-10 | 2000-01-19 | 罗振大 | Brewing method for barbary wolfberry wine |
| CN1052507C (en) * | 1996-10-23 | 2000-05-17 | 宁夏农林科学院农副产品贮藏加工研究所 | Fresh lycium Chinense with stalk wine and its brewage process |
| CN1074789C (en) * | 1997-10-17 | 2001-11-14 | 江西省鹰潭市天师板栗酒业有限公司 | Chinese chestnut wine and preparation method thereof |
| CN1900254B (en) * | 2006-07-22 | 2010-05-12 | 安徽省古南丰酒业有限公司 | Process for preparing fermental Chinese wolferry yellow wine |
| CN102433239A (en) * | 2011-12-14 | 2012-05-02 | 虞海盈 | Production method of yellow rice wine |
| CN102433239B (en) * | 2011-12-14 | 2014-01-08 | 虞海盈 | Production method of yellow wine |
| CN103114017A (en) * | 2013-02-05 | 2013-05-22 | 山西天骄食业有限公司 | Red date health-care yellow wine with fatigue eliminating effect and preparation method thereof |
| CN103114017B (en) * | 2013-02-05 | 2014-07-02 | 山西天骄食业有限公司 | Red date health-care yellow wine with fatigue eliminating effect and preparation method thereof |
| CN103409269A (en) * | 2013-07-11 | 2013-11-27 | 池州市立泰黄酒有限公司 | Glutinous rice brewed yellow wine and preparation method thereof |
| CN109136016A (en) * | 2018-10-17 | 2019-01-04 | 共和县玉苗产业有限责任公司 | A kind of brewing method of medlar white spirit |
| CN109943448A (en) * | 2019-03-12 | 2019-06-28 | 常德中旺农业股份有限公司 | A kind of selenium-rich herbaceous coffee face-beautifying wine and preparation method thereof |
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