CN110713873A - Preparation method of bio-mineral liquor nitraria tangutorum bobr fruit wine containing rice grass - Google Patents
Preparation method of bio-mineral liquor nitraria tangutorum bobr fruit wine containing rice grass Download PDFInfo
- Publication number
- CN110713873A CN110713873A CN201911106708.4A CN201911106708A CN110713873A CN 110713873 A CN110713873 A CN 110713873A CN 201911106708 A CN201911106708 A CN 201911106708A CN 110713873 A CN110713873 A CN 110713873A
- Authority
- CN
- China
- Prior art keywords
- liquid
- nitraria tangutorum
- wine
- fermentation
- biomineral
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000019990 fruit wine Nutrition 0.000 title claims abstract description 47
- 241001104824 Nitraria tangutorum Species 0.000 title claims abstract description 42
- 229910052500 inorganic mineral Inorganic materials 0.000 title claims abstract description 22
- 239000011707 mineral Substances 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 240000004928 Paspalum scrobiculatum Species 0.000 title claims description 14
- 235000003675 Paspalum scrobiculatum Nutrition 0.000 title claims description 14
- 238000000855 fermentation Methods 0.000 claims abstract description 50
- 230000004151 fermentation Effects 0.000 claims abstract description 45
- 239000007788 liquid Substances 0.000 claims abstract description 36
- 239000002994 raw material Substances 0.000 claims abstract description 25
- 235000014101 wine Nutrition 0.000 claims abstract description 22
- 241000746413 Spartina Species 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 10
- 108010059820 Polygalacturonase Proteins 0.000 claims abstract description 9
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 9
- 108010093305 exopolygalacturonase Proteins 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 9
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 claims abstract description 9
- 239000002253 acid Substances 0.000 claims abstract description 8
- 239000003638 chemical reducing agent Substances 0.000 claims abstract description 8
- 229940001584 sodium metabisulfite Drugs 0.000 claims abstract description 8
- 235000010262 sodium metabisulphite Nutrition 0.000 claims abstract description 8
- 238000005352 clarification Methods 0.000 claims abstract description 5
- 239000002131 composite material Substances 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims abstract description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 22
- 238000001914 filtration Methods 0.000 claims description 15
- 235000000346 sugar Nutrition 0.000 claims description 12
- 241001149258 Sporobolus alterniflorus Species 0.000 claims description 9
- 229920001661 Chitosan Polymers 0.000 claims description 7
- 238000000605 extraction Methods 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 4
- 230000007246 mechanism Effects 0.000 claims description 4
- 244000005700 microbiome Species 0.000 claims description 4
- 239000012982 microporous membrane Substances 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 239000002244 precipitate Substances 0.000 claims description 4
- 239000011265 semifinished product Substances 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000001704 evaporation Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 241000159206 Nitraria Species 0.000 claims description 2
- 235000021552 granulated sugar Nutrition 0.000 claims description 2
- 239000012528 membrane Substances 0.000 claims description 2
- 241000245565 Sporobolus anglicus Species 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035622 drinking Effects 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 4
- 239000012467 final product Substances 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 239000013589 supplement Substances 0.000 abstract 1
- 235000010755 mineral Nutrition 0.000 description 9
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- 235000001014 amino acid Nutrition 0.000 description 6
- 150000001413 amino acids Chemical class 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- 230000036541 health Effects 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 4
- 230000003213 activating effect Effects 0.000 description 4
- 235000013922 glutamic acid Nutrition 0.000 description 4
- 239000004220 glutamic acid Substances 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 4
- 235000010987 pectin Nutrition 0.000 description 4
- 229920001277 pectin Polymers 0.000 description 4
- 239000001814 pectin Substances 0.000 description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 3
- 229930003268 Vitamin C Natural products 0.000 description 3
- 229930003935 flavonoid Natural products 0.000 description 3
- 150000002215 flavonoids Chemical class 0.000 description 3
- 235000017173 flavonoids Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000001965 increasing effect Effects 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 235000019154 vitamin C Nutrition 0.000 description 3
- 239000011718 vitamin C Substances 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 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 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 229930003944 flavone Natural products 0.000 description 2
- 150000002212 flavone derivatives Chemical class 0.000 description 2
- 235000011949 flavones Nutrition 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 241000167854 Bourreria succulenta Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 208000019255 Menstrual disease Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241000209504 Poaceae Species 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000004279 alanine Nutrition 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 229960002708 antigout preparations Drugs 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000003704 aspartic acid Nutrition 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000019693 cherries Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 230000005906 menstruation Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 235000017709 saponins Nutrition 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- 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
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- 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
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- 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
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0416—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material
- C12H1/0424—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material with the aid of a polymer
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation method of a bio-mineral liquor nitraria tangutorum bobr fruit wine, which comprises the following steps: mixing the biological mineral liquid of the spartina anglica and the fresh nitraria tangutorum bobr raw material, crushing and squeezing into juice; mixing the biological mineral liquid of the cord grass, the nitrariatangutorum juice and water in proportion to obtain fermentation liquor; adding sodium metabisulfite, pectinase and an acid reducing agent into the fermentation liquor, stirring uniformly, and standing in a water bath at 40 ℃ for enzymolysis; adjusting the components, and performing main fermentation, after-fermentation, sterilization and clarification to obtain the final product wine of the bio-mineral liquor nitraria tangutorum bobr. The biological mineral liquor nitraria tangutorum bobr wine prepared by the method fully considers the appropriate brewing characteristics and the nutritional health-care values of the two fruits, has a plump wine body, high clarity and unique flavor, has the special fragrance of the biological mineral liquor of the nitraria tangutorum bobr, and supplements and coordinates the rich nutritional ingredients in the two fruits, so that the composite fruit wine has more nutritional health-care values and good drinking mouthfeel, and better exerts the health-care function on human bodies.
Description
Technical Field
The invention relates to the field of brewing of fruit wine, in particular to a preparation method of a biological mineral liquor nitraria tangutorum bobr fruit wine containing rice grass.
Background
Spartina alterniflora is a perennial high-stalk herbaceous plant of Gramineae, introduced into China in 1979, and successfully introduced into a plurality of provinces in coastal regions of China in the 80-90 th century, and makes great contribution to the beach protection and silt promotion land reclamation in coastal regions of China. If reasonable resource utilization of a large amount of spartina alterniflora on mudflats can be realized, raw materials are stably produced by a natural extraction method, and then functional molecules with potential pharmaceutical activity are developed, so that economic benefits can be generated, and good ecological effects can be brought. China approved the edibility of spartina alterniflora extract (spartina biomineral liquid) in 1994 (new resource food of Ministry of health, new food Standard 94 No. 06 of health). Nitraria plants, which are wild shrubs, mainly grow in Gobi deserts and desert edge areas with an average altitude of more than 3000 m, are called desert cherries and are most distributed in Qinghai Chaida areas and Gansu Hexi areas. The nitraria tangutorum bobr contains abundant carotene, carotenoid, vitamins (VA, VB, VC, VK and the like), amino acids (more than 18, wherein the content of 8 essential amino acids is rich), pectin, flavone, anthocyanin, polysaccharide, terpenoids, alkaloid, various trace elements and the like, has stronger edible value and pharmacological performance, and is a green raw material of real pure natural food, health care products and medicines. The nitraria tangutorum bobr has the effects of enhancing immunity, preventing aging, resisting tumors, resisting oxidation, nourishing and strengthening, regulating menstruation, treating blood, invigorating stomach and the like. It can be used for treating asthenia, deficiency of both qi and blood, menoxenia, and pain of waist and abdomen. The nitraria tangutorum bobr has development value due to various health care effects, and meanwhile, if the nitraria tangutorum bobr can be comprehensively utilized as a characteristic product in a faaida area, the economic income of local farmers can be increased, and the nitraria tangutorum bobr has remarkable social benefit. The nitraria tangutorum bobr fruit wine is low-alcohol-content health-care fruit wine which is prepared by fermenting fresh nitraria tangutorum bobr fruits serving as raw materials through fruit juice, and completely reserves main nutritional ingredients of the nitraria tangutorum bobr fruits, such as vitamins, amino acids, mineral substances and the like.
Disclosure of Invention
The invention provides a brewing process of a rice grass biomineral liquid nitraria tangutorum bobr wine, which is simple in process, soft and harmonious in taste, and has unique and strong fragrance of a rice grass biomineral liquid and nitraria tangutorum bobr and a health-care function, so as to make up for the defects of the prior art. The specific technical scheme is as follows:
a preparation method of a bio-mineral liquor nitraria tangutorum bobr wine containing rice grass comprises the following operation steps:
step 1) sorting of raw materials: preparing the spartina anglica into a spartina anglica biomineral liquid according to a literature method; removing silt, peduncle and rotten fruit from fresh and plump nitraria tangutorum with moderate maturity, crushing and squeezing into blocks of 0.8-1.2mm, and squeezing for later use;
step 2) preparation of fermentation liquor: firstly, mixing the nitraria tangutorum juice prepared in the step 1) and the cord grass biomineral liquid according to the weight ratio of 1:1-1:5, and then fully mixing the nitraria tangutorum juice and the cord grass biomineral liquid according to the weight ratio of 1:2-1:6 of the reference water;
step 3), enzymolysis: adding pectinase, an acid reducing agent and sodium metabisulfite into the fermentation liquor obtained in the step 2) according to the weight ratio, uniformly stirring, and standing for enzymolysis for 3-6 h at the temperature of 35-45 ℃ to obtain enzymolysis fermentation liquor;
step 4), component adjustment: adjusting the sugar degree of the fermentation liquor to 20-25 ° Brix by using white granulated sugar;
step 5) main fermentation: adding active dry yeast into the fermentation liquor according to the weight ratio, and fermenting at the temperature of 20-25 ℃ for 7-10 days;
step 6) after-fermentation: after the main fermentation is finished, filtering and pouring the composite fruit wine semi-finished product, adding SO2 into the fruit wine semi-finished product, adjusting the fermentation temperature to 14-18 ℃, and fermenting for 20-40 days;
step 7) clarification: adding chitosan into fruit wine according to weight ratio, standing for 3-5 days, filtering to remove precipitate to obtain clarified fruit wine;
step 8) sterilization: filtering the clarified fruit wine with sterile microporous membrane to remove microorganisms to obtain finished fruit wine;
step 9), filling and storing: and (4) putting the bottled wine into a high-pressure instant sterilization mechanism for sterilization treatment, and then packaging and storing.
Further, the specific method for preparing the cord grass into the cord grass biomineral liquid in the step 1) comprises the following steps: drying and cutting the above ground part of spartina alterniflora, placing into an extraction tank, heating to boil, keeping the temperature for 1-2 hours, filtering to remove solid, and evaporating the liquid part under reduced pressure to obtain brown viscous liquid, namely the biological mineral liquid of spartina alterniflora.
Further, in the step 3), 0.1 to 0.4 percent of pectinase is added, 1 to 5g/kg of acid reducing agent is added, and 0.1 to 0.3g/kg of sodium metabisulfite is added.
Further: the active dry yeast added in the step 5) is activated in a specific mode that the active dry yeast is put into sugar water with the concentration of 3% -5% and the weight of the sugar water is 10-15 times of the weight of the active dry yeast, the temperature is adjusted to 35-40 ℃, and the active dry yeast is activated for 30-40 minutes; adding into fermentation liquor according to 0.1% -0.5%.
Further, the SO2 in the step 6) is added according to the proportion of 40mg/L-60 mg/L.
Further, the chitosan in the step 7) is added according to the proportion of 0.2g to 1.4 g/kg.
Further, the aperture of the sterile microporous filter membrane in the step 8) is 0.22-0.45 μ M.
The invention has the following beneficial effects:
(1) the invention uses the biological mineral liquid of the spartina anglica as one of the main raw materials, and adopts a reasonable method to brew the fruit wine, so that the product retains the rich anti-gout ingredients in the mineral liquid.
(2) The invention takes the biological mineral liquid of the spartina anglica and the nitraria tangutorum bobr as main raw materials, has the natural flavors of the biological mineral liquid of the spartina anglica and the nitraria tangutorum bobr, has harmonious and pure fragrance, plump wine body, high clarity, unique flavor and good drinking taste;
(3) according to the invention, abundant nutritional ingredients in the two raw materials, namely flavone, polysaccharide, saponin, amino acid, vitamin and trace elements are mutually supplemented and coordinated, so that the composite fruit wine has higher nutritional and health-care values and better plays a health-care function on a human body;
(4) the invention adopts scientific fermentation environment and parameter control, so that the prepared fruit wine not only has double health care effects, but also has good drinking taste.
(5) The amino acid content of the fruit wine prepared by the invention can reach 196.45 mg/L, especially the content of glutamic acid, alanine and aspartic acid is higher, wherein the content of glutamic acid is 38.43 mg/L at most.
(6) The content of vitamin C in the fruit wine prepared by the invention reaches 10.3-12.8mg/100 mg.
(7) The content of the flavonoid substances in the fruit wine prepared by the invention is 8.6-21.8%.
In the invention, the purposes and meanings of all links and additives are as follows:
enzymolysis: the pectin substances in the raw materials are decomposed by using the action of the pectinase for decomposing pectin, so that the juice yield is improved, and the clarity of the fermentation liquor is improved. Sodium metabisulfite: (1) inhibit the mixed bacteria from the raw materials, prevent the microbial mixed bacteria from damaging the nutrient components in the raw materials and generating mixed taste, influence the taste and the quality of the product, provide a pure environment for the alcohol fermentation of yeast, so as to ensure the taste and the pure quality of the fermented product; (2) the aromatic substance components in the fermentation liquor are protected from being oxidized, the phenomenon of oxidation turbidity of the fruit wine can be prevented, and the health-care function and drinking value of the fruit wine are retained. Acid reducing agent: aiming at the characteristic that the raw material of the nitraria tangutorum bobr has higher acidity, the deacidification agent is added, so that the acidity of the raw material is reduced and the mouthfeel is balanced; on the other hand, too high acidity of the raw material may inhibit the fermentation process. And (3) pectinase: degrading pectin substances in the raw materials, improving the juice yield and increasing the fluidity of the raw materials; the leaching effect of health-care nutrient components such as polyphenol, tannin and the like in the raw materials is improved, so that the content of beneficial substances in the fruit wine is increased, and the quality of the fruit wine is improved; yeast: is used for fermenting fruit wine. And (3) chitosan: the fruit wine is clarified to keep clear and bright, and the phenomenon of wine body turbidity caused by unstable factors of macromolecular substances in the wine during the storage period of the wine in a bottle is prevented.
Detailed Description
The composite fruit wine prepared by the invention takes the biological mineral liquid of the spartina anglica and the nitraria tangutorum as main raw materials, and the preparation method thereof is explained in detail by the following examples.
Example 1
A preparation method of a bio-mineral liquor nitraria tangutorum bobr wine containing rice grass comprises the following steps:
preparation of raw materials: selecting fresh and plump nitraria tangutorum bobr as a raw material, removing silt, peduncle and rotten fruits, soaking in salt water for 15 minutes, washing with clear water for 1-3 times, crushing the cleaned raw material into blocks of 0.8-1.2mm, and juicing for later use. Drying and cutting the above ground part of spartina alterniflora, placing into an extraction tank, heating to boil, keeping the temperature for 1 hour, filtering to remove the solid, and evaporating the liquid part under reduced pressure to obtain brown viscous liquid, namely the biological mineral liquid of spartina alterniflora.
Preparing fermentation liquor: according to the weight ratio, the nitraria tangutorum bobr juice and the cord grass biomineral liquid are mixed according to the weight ratio of 1: 4, mixing, and then fully mixing according to the material-water ratio of 1:5 to prepare the fermentation liquor.
Enzymolysis: adding 0.3% of pectinase, 2g/kg of acid reducing agent and 0.2g/kg of sodium metabisulfite into the fermentation liquor according to the weight ratio, uniformly stirring, and standing for enzymolysis for 6 hours at the temperature of 40 ℃ to obtain the enzymolysis fermentation liquor.
Sugar adjustment: adding white sugar to adjust the sugar degree of the fermentation liquor to 25 ° Brix.
Main fermentation: adding 0.4% active dry yeast into the fermentation liquor according to the weight ratio, activating the yeast before inoculating the yeast, namely putting the active dry yeast into sugar water with the concentration of 5% which is 10 times of the weight of the active dry yeast, adjusting the temperature to 40 ℃, activating for 30 minutes, and fermenting at the temperature of 20 ℃ for 10 days.
And (3) after-fermentation: after the main fermentation is finished, filtering and pouring the semi-finished fruit wine, and simultaneously adding 60mg/L SO into the semi-finished fruit wine2The fermentation temperature is adjusted to 16 ℃ and the fermentation is carried out for 30 days.
Clarification: adding 1.4g/kg chitosan into fruit wine according to weight ratio, standing for 3-5 days, filtering to remove precipitate to obtain clarified fruit wine.
And (3) degerming: filtering the clarified fruit wine with 0.22 μm sterile microporous membrane, and removing microorganism to obtain the final product.
Filling and storing: and (4) putting the bottled wine into a high-pressure instantaneous sterilization mechanism for sterilization treatment, and then packaging and storing to obtain the sterile fruit wine.
The obtained fruit wine contains the following nutrient components: the amino acid content of the prepared fruit wine can reach 103.06 mg/L, wherein the glutamic acid content is 20.63 mg/L; the content of vitamin C reaches 10.3mg/100 mg; the content of flavonoids is 8.8%.
Example 2
A preparation method of a bio-mineral liquor nitraria tangutorum bobr wine containing rice grass comprises the following steps:
preparation of raw materials: selecting fresh and plump nitraria tangutorum bobr as raw material, removing silt, peduncle and rotten fruit, soaking in salt water for 15 minutes, washing with clear water for 1-3 times, crushing the cleaned raw material into blocks of 0.8-1.2mm, and juicing for later use. Preparing the cord grass into cord grass biomineral liquid fermentation liquor according to a literature method: according to the weight ratio, the nitraria tangutorum bobr juice and the cord grass biomineral liquid are mixed according to the weight ratio of 1:1, and then fully mixing according to the material-water ratio of 1:2 to prepare the fermentation liquor.
Enzymolysis: adding 0.4% of pectinase, 5g/kg of acid reducing agent and 0.3g/kg of sodium metabisulfite into the fermentation liquor according to the weight ratio, uniformly stirring, and standing for enzymolysis for 3 hours at the temperature of 40 ℃ to obtain the enzymolysis fermentation liquor.
Sugar adjustment: adding white sugar to adjust the sugar degree of the fermentation liquor to 20 ° Brix
Main fermentation: adding 0.1% active dry yeast into the fermentation liquor according to the weight ratio, activating the yeast before inoculating the yeast, namely putting the active dry yeast into sugar water with the concentration of 3% and the weight of 10 times of the active dry yeast, adjusting the temperature to 35 ℃, and activating for 40 minutes. Fermenting at 25 deg.C for 7 days.
And (3) after-fermentation: after the main fermentation is finished, filtering and pouring the semi-finished fruit wine, adding 40mg/L SO2 into the semi-finished fruit wine, adjusting the fermentation temperature to 16 ℃, and fermenting for 30 days.
Clarification: adding 1.4g/kg chitosan into fruit wine according to weight ratio, standing for 3-5 days, filtering to remove precipitate to obtain clarified fruit wine.
And (3) degerming: filtering the clarified fruit wine with 0.45 μm sterile microporous membrane, and removing microorganism to obtain the final product.
Filling and storing: and (4) putting the bottled wine into a high-pressure instantaneous sterilization mechanism for sterilization treatment, and then packaging and storing to obtain the sterile fruit wine.
The obtained fruit wine contains the following nutrient components: the content of amino acid can reach 186.68 mg/L, wherein the content of glutamic acid is 33.27 mg/L; the content of vitamin C is 12.3mg/100 mg; the content of flavonoids is 20.8%.
The foregoing is considered as illustrative only of the preferred embodiments of the present invention and is not to be taken as limiting thereof, as it will be understood by those skilled in the art that the foregoing is not limiting thereof, that the foregoing examples and description are provided merely for the purpose of illustrating the principles of the invention and that various changes and modifications may be made therein without departing from the spirit and scope of the invention as defined by the appended claims, specification and equivalents thereof.
Claims (7)
1. A preparation method of a bio-mineral liquor nitraria tangutorum bobr wine is characterized by comprising the following steps:
step 1) sorting of raw materials: preparing the cord grass into cord grass biomineral liquid; removing silt, peduncle and rotten fruit from fresh and plump nitraria tangutorum with moderate maturity, crushing and squeezing into blocks of 0.8-1.2mm, and squeezing for later use;
step 2) preparation of fermentation liquor: firstly, mixing the nitraria tangutorum juice prepared in the step 1) and the cord grass biomineral liquid according to the weight ratio of 1:1-1:5, and then fully mixing the nitraria tangutorum juice and the cord grass biomineral liquid according to the weight ratio of 1:2-1:6 of the reference water;
step 3), enzymolysis: adding pectinase, an acid reducing agent and sodium metabisulfite into the fermentation liquor obtained in the step 2) according to the weight ratio, uniformly stirring, and standing for enzymolysis for 3-6 h at the temperature of 35-45 ℃ to obtain enzymolysis fermentation liquor;
step 4), component adjustment: adjusting the sugar degree of the fermentation liquor to 20-25 ° Brix by using white granulated sugar;
step 5) main fermentation: adding active dry yeast into the fermentation liquor according to the weight ratio, and fermenting at the temperature of 20-25 ℃ for 7-10 days;
step 6) after-fermentation: after the main fermentation is finished, filtering and pouring the composite fruit wine semi-finished product, adding SO2 into the fruit wine semi-finished product, adjusting the fermentation temperature to 14-18 ℃, and fermenting for 20-40 days;
step 7) clarification: adding chitosan into fruit wine according to weight ratio, standing for 3-5 days, filtering to remove precipitate to obtain clarified fruit wine;
step 8) sterilization: filtering the clarified fruit wine with sterile microporous membrane to remove microorganisms to obtain finished fruit wine;
step 9), filling and storing: and (4) putting the bottled wine into a high-pressure instant sterilization mechanism for sterilization treatment, and then packaging and storing.
2. The method for preparing the rice grass biomineral liquid nitraria tangutorum wine according to claim 1, which is characterized in that: the specific method for preparing the cord grass into the cord grass biomineral liquid in the step 1) comprises the following steps: drying and cutting the above ground part of spartina alterniflora, placing into an extraction tank, heating to boil, keeping the temperature for 1-2 hours, filtering to remove solid, and evaporating the liquid part under reduced pressure to obtain brown viscous liquid, namely the biological mineral liquid of spartina alterniflora.
3. The method for preparing the rice grass biomineral liquid nitraria tangutorum wine according to claim 1, which is characterized in that: in the step 3), 0.1 to 0.4 percent of pectinase is added, 1 to 5g/kg of acid reducing agent is added, and 0.1 to 0.3g/kg of sodium metabisulfite is added.
4. The method for preparing the rice grass biomineral liquid nitraria tangutorum wine according to claim 1, which is characterized in that: the active dry yeast added in the step 5) is activated in a specific mode that the active dry yeast is put into sugar water with the concentration of 3% -5% and the weight of the sugar water is 10-15 times of the weight of the active dry yeast, the temperature is adjusted to 35-40 ℃, and the active dry yeast is activated for 30-40 minutes; adding into fermentation liquor according to 0.1% -0.5%.
5. The method for preparing the rice grass biomineral liquid nitraria tangutorum wine according to claim 1, wherein SO2 in the step 6) is added at a ratio of 40mg/L to 60 mg/L.
6. The method for preparing the rice grass biomineral liquid nitraria tangutorum wine according to claim 1, which is characterized in that: the chitosan in the step 7) is added according to 0.2g-1.4 g/kg.
7. The method for preparing the rice grass biomineral liquid nitraria wine according to claim 1, which is characterized in that: the aperture of the sterile microporous filter membrane in the step 8) is 0.22-0.45 mu M.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911106708.4A CN110713873A (en) | 2019-11-13 | 2019-11-13 | Preparation method of bio-mineral liquor nitraria tangutorum bobr fruit wine containing rice grass |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911106708.4A CN110713873A (en) | 2019-11-13 | 2019-11-13 | Preparation method of bio-mineral liquor nitraria tangutorum bobr fruit wine containing rice grass |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110713873A true CN110713873A (en) | 2020-01-21 |
Family
ID=69215005
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911106708.4A Pending CN110713873A (en) | 2019-11-13 | 2019-11-13 | Preparation method of bio-mineral liquor nitraria tangutorum bobr fruit wine containing rice grass |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110713873A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112920924A (en) * | 2021-04-30 | 2021-06-08 | 郭耀泽 | Antioxidant lycium ruthenicum composition and preparation process thereof |
| CN112980636A (en) * | 2019-12-17 | 2021-06-18 | 南京大学 | Yellow peach and nitraria fruit wine and preparation method thereof |
| CN112980635A (en) * | 2019-12-17 | 2021-06-18 | 南京大学 | Green plum and nitraria fruit wine and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101705168A (en) * | 2009-11-18 | 2010-05-12 | 青海青美生物资源研究开发有限公司 | Production method of nitrariatangutorum wine |
| CN107699443A (en) * | 2017-10-12 | 2018-02-16 | 南京壹唯壹生物科技有限公司 | A kind of Spartina alterniflora's alcoholic drink mixed with fruit juice and application thereof |
-
2019
- 2019-11-13 CN CN201911106708.4A patent/CN110713873A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101705168A (en) * | 2009-11-18 | 2010-05-12 | 青海青美生物资源研究开发有限公司 | Production method of nitrariatangutorum wine |
| CN107699443A (en) * | 2017-10-12 | 2018-02-16 | 南京壹唯壹生物科技有限公司 | A kind of Spartina alterniflora's alcoholic drink mixed with fruit juice and application thereof |
Non-Patent Citations (1)
| Title |
|---|
| 姜允申，等: "一种生物矿质食品添加剂的保健作用", 《中华预防医学杂志》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112980636A (en) * | 2019-12-17 | 2021-06-18 | 南京大学 | Yellow peach and nitraria fruit wine and preparation method thereof |
| CN112980635A (en) * | 2019-12-17 | 2021-06-18 | 南京大学 | Green plum and nitraria fruit wine and preparation method thereof |
| CN112920924A (en) * | 2021-04-30 | 2021-06-08 | 郭耀泽 | Antioxidant lycium ruthenicum composition and preparation process thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101067821B1 (en) | AUDI WINE AND MANUFACTURING METHOD THEREOF | |
| CN102344866B (en) | Appetite stimulating type blueberry and sweetberry honeysuckle compound fruit wine and preparation method thereof | |
| CN104073419A (en) | Single roxburgh rose fruit vinegar drink and preparation method thereof | |
| CN102492601B (en) | Asparagus healthcare vinegar and preparation process | |
| CN105524815A (en) | Brewing method of kiwi fruit wine | |
| CN101602993A (en) | The brewing method of longan-fructus momordicae fruit wine | |
| CN101245302A (en) | Method for preparing alcoholic beverage using incubated wild ginseng root | |
| CN105639380B (en) | Corn juice beverage and production method thereof | |
| CN110713873A (en) | Preparation method of bio-mineral liquor nitraria tangutorum bobr fruit wine containing rice grass | |
| CN107691704A (en) | A kind of black-tea fungus drink and preparation method thereof | |
| CN102408977B (en) | Piteguo fruit vinegar, fruit vinegar beverage and preparation methods thereof | |
| CN109567161A (en) | A kind of selenium-rich blueberry enzyme beverage and preparation method thereof | |
| KR100821713B1 (en) | Makgeolli containing chaga and its manufacturing method | |
| CN106010883A (en) | Kiwi berry health wine and preparation method thereof | |
| CN101649270B (en) | Method for brewing longan Chinese-wolfberry nutritive fruit wine | |
| CN103484293B (en) | A kind of phyllanthus emblica Nectar wine and preparation method thereof | |
| CN107057916A (en) | Starch the production method of Yangtao wine in fruit source | |
| CN105754805A (en) | Rosa roxburghii tratt lung-moistening health-care wine and preparation method thereof | |
| CN103160405A (en) | Wild actinidia wine and brewing method thereof | |
| CN103045430A (en) | Anthocyanin-rich fructus rhodomyrti fermented fruit wine and preparation method thereof | |
| CN105670872B (en) | Light violet potato original makes health liquor and its production technology | |
| CN101948724A (en) | Method for preparing wild jujube wine | |
| CN113831987A (en) | Preparation method of navel orange SOD fruit wine | |
| CN106222055A (en) | A kind of multi-cultur es co-immobilization fermentation Fructus Caricae vinegar and preparation method thereof | |
| CN113549509B (en) | Grape wine preparation process |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |