CN107904075A - A kind of preparation method of Chinese data wine - Google Patents
A kind of preparation method of Chinese data wine Download PDFInfo
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- CN107904075A CN107904075A CN201711246656.1A CN201711246656A CN107904075A CN 107904075 A CN107904075 A CN 107904075A CN 201711246656 A CN201711246656 A CN 201711246656A CN 107904075 A CN107904075 A CN 107904075A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- 235000015097 nutrients Nutrition 0.000 claims abstract description 33
- 239000012530 fluid Substances 0.000 claims abstract description 30
- 238000000855 fermentation Methods 0.000 claims abstract description 29
- 230000004151 fermentation Effects 0.000 claims abstract description 29
- 239000000463 material Substances 0.000 claims abstract description 18
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 10
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 10
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 10
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 10
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 10
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 10
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 10
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 10
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 10
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 10
- 244000242564 Osmanthus fragrans Species 0.000 claims abstract description 10
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims abstract description 10
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims abstract description 10
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- 235000019202 steviosides Nutrition 0.000 claims abstract description 10
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 8
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- 240000000171 Crataegus monogyna Species 0.000 claims abstract 3
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- 239000000654 additive Substances 0.000 claims description 22
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- 238000000605 extraction Methods 0.000 claims description 18
- 238000003756 stirring Methods 0.000 claims description 16
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 14
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- 235000011175 beta-cyclodextrine Nutrition 0.000 claims description 7
- 229960004853 betadex Drugs 0.000 claims description 7
- 239000001569 carbon dioxide Substances 0.000 claims description 7
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 7
- 229920001817 Agar Polymers 0.000 claims description 6
- 239000001888 Peptone Substances 0.000 claims description 6
- 108010080698 Peptones Proteins 0.000 claims description 6
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical class [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims description 6
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- 235000011164 potassium chloride Nutrition 0.000 claims description 6
- RWPGFSMJFRPDDP-UHFFFAOYSA-L potassium metabisulfite Chemical compound [K+].[K+].[O-]S(=O)S([O-])(=O)=O RWPGFSMJFRPDDP-UHFFFAOYSA-L 0.000 claims description 6
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- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims 1
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- 235000010987 pectin Nutrition 0.000 abstract description 3
- 239000002002 slurry Substances 0.000 abstract description 3
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- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 9
- 235000020418 red date juice Nutrition 0.000 description 9
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- 241001092040 Crataegus Species 0.000 description 7
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- 229910000278 bentonite Inorganic materials 0.000 description 7
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 description 7
- 239000007788 liquid Substances 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 6
- 230000001476 alcoholic effect Effects 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 5
- 238000000034 method Methods 0.000 description 5
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- 102000004190 Enzymes Human genes 0.000 description 4
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- 230000036541 health Effects 0.000 description 3
- 239000002304 perfume Substances 0.000 description 3
- 238000011160 research Methods 0.000 description 3
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- 239000000126 substance Substances 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 235000013334 alcoholic beverage Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
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- 235000019634 flavors Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- LGZXYFMMLRYXLK-UHFFFAOYSA-N mercury(2+);sulfide Chemical compound [S-2].[Hg+2] LGZXYFMMLRYXLK-UHFFFAOYSA-N 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
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- 244000144730 Amygdalus persica Species 0.000 description 1
- 235000014036 Castanea Nutrition 0.000 description 1
- 241001070941 Castanea Species 0.000 description 1
- 108010059892 Cellulase Proteins 0.000 description 1
- 244000018633 Prunus armeniaca Species 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 244000104547 Ziziphus oenoplia Species 0.000 description 1
- 235000005505 Ziziphus oenoplia Nutrition 0.000 description 1
- 235000008529 Ziziphus vulgaris Nutrition 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
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- 238000011895 specific detection Methods 0.000 description 1
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- 239000011782 vitamin Substances 0.000 description 1
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- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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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
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/28—Asteraceae or Compositae (Aster or Sunflower family), e.g. chamomile, feverfew, yarrow or echinacea
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/63—Oleaceae (Olive family), e.g. jasmine, lilac or ash tree
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
- A61K36/734—Crataegus (hawthorn)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
- A61K36/815—Lycium (desert-thorn)
Landscapes
- Health & Medical Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Animal Behavior & Ethology (AREA)
- Veterinary Medicine (AREA)
- Medical Informatics (AREA)
- Medicinal Chemistry (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Pharmacology & Pharmacy (AREA)
- Epidemiology (AREA)
- Biotechnology (AREA)
- Alternative & Traditional Medicine (AREA)
- Public Health (AREA)
- Botany (AREA)
- Organic Chemistry (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The present invention relates to brewing technical field, and in particular to a kind of preparation method of Chinese data wine.The present invention is during zymotic fluid is prepared, with red date as raw materials, with pectase, extracting solution is auxiliary material, on the one hand since jujube slurries are muddy, viscosity is high, easily precipitate, and pectase can decompose pectin and form galacturonic acid, so as to reduce the generation of precipitation, stevioside leaf sugar content is higher in another aspect extracting solution, therefore the present invention need not add any sugared de-regulation sugar content, and the glucide contained by stevioside leaf is used as fermentation substrate and ferments, polysaccharide material obtained by fermenting, so as to improve Chinese data wine sugariness, there is sweet osmanthus in extracting solution at the same time, matrimony vine, hawthorn, since sweet osmanthus contains carbohydrate, vitamin C, flavones and a variety of mineral elements, comprehensive nutrient value is high, and the crude fibre that hawthorn contains can promote enterocinesia, so as to further improve the nutritive value and health-care efficacy of Chinese data wine.
Description
Technical field
The present invention relates to brewing technical field, and in particular to a kind of preparation method of Chinese data wine.
Background technology
Jujube, also known as Chinese jujube, are the big dry fruit tree in China first with peach, Lee, apricot, chestnut and referred to as five fruit of Ancient Times in China
Kind.Jujube belongs to integration of drinking and medicinal herbs food, as medicinal, early in《Mingyi Bielu》、《Compendium of Materia Medica》Deng in book it is just on the books, it is red
Jujube is sweet in flavor warm-natured, enters the heart, spleen, stomach, long food have benefiting qi and nourishing blood, Energy benefit taste, logical nine orifices and hundred medicines, moisturizing beauty treatment, strong will macrobiosis,
Health care and other effects, is the natural health care fruit that a kind of rare medicine food is taken into account.
China's jujube cultivation history is long, aboundresources, but the processing method of jujube falls behind relatively at present, product form list
One, added value is low, especially in terms of fermented jujube wine processing, has for a long time due to lacking for the particularity of jujube raw material
Effect ground processing technology, fermented jujube wine in the market is rare to see, greatly constrains the development of jujube the wine industry, and it is red also to have impact on China
The processing and utilization of jujube resource and the conversion of resources advantage.Fermented jujube wine be ferment using jujube juice as raw material through yeast made of
Alcoholic drink containing alcoholic strength low, the high healthy nutritive value of jujube had not only been remained in jujube wine, but also clearly pleasant with fruit wine
Mouthfeel, it is very popular.
But jujube wine brewage technology is mainly to copy the production of grape wine at present, high sugar content for jujube itself,
The features such as jujube slurry viscosity is big considers deficiency, the extraction of generally use warm water, single pectase extraction jujube juice, jujube juice pol, acidity is low,
Useless jujube slag is more；Single saccharomycetes to make fermentation is used in fermentation, gained wine taste is thin, and filling rear stability is poor etc., many researchs
Mashing scheme is soaked using stoning, away from industrial reality；Extracted using pectase, cellulase and proteolysis technology
Jujube juice has a preferable extraction of the juice effect researches show that pectase, but does not consider pulp enzyme and starch in mixing enzyme preparation
Enzyme, and contain more starch material in jujube, when particularly jujube maturity is bad；It is too big using pectin enzyme dosage, industry
It is of high cost in production, while substantial amounts of protein can be introduced in wine liquid, it is unfavorable to the stability of wine.In addition, currently on the market
The jujube wine of sale is mostly artificial assembled alcoholic drinks, and red date fermentation wine is less, still in small lot production and laboratory research stage.
Further, since the production of red date fermentation wine is fermented using extraction juice liquid, without distillation, it is thus impossible to effectively
Control methanol generation.The method of existing production Chinese data wine with grain mixed fermentation or drops jujube former wine by jujube
Degree, reduce the methanol content in Chinese data wine with the method for edible alcohol degree of carrying again, but while methanol content is reduced
Reduce most of beneficiating ingredient, have impact on the nutritive value of Chinese data wine.
Therefore a kind of safe and excellent Chinese data wine how is brewed, and ensures that other nutritional ingredients are not suffered a loss at the same time,
Become this area to be directed to solving the problems, such as.
The content of the invention
The technical problems to be solved by the invention：For the single pectase extraction of current jujube wine brewage technology generally use
Jujube juice, causes the problem of jujube juice pol is low, mouthfeel is bad, and the present invention provides a kind of preparation method of Chinese data wine.
In order to solve the above technical problems, the present invention is using technical solution as described below：
A kind of preparation method of Chinese data wine, the preparation method include the following steps：
（1）Jujube is washed with clear water, the jujube after must washing, the jujube after washing, water are mixed, and are soaked 1 ~ 2h, are added
The potassium metabisulfite for entering jujube quality 3 ~ 5% is handled, and filtering, the jujube after must handling, the jujube after processing is taken off
Core, obtains the jujube after de- core, and the jujube after de- core, water are put into beater and are crushed, and is put into the water that temperature is 90 ~ 95 DEG C
In bath, extraction 1 ~ 2h of heating, treats greenhouse cooling to 50 ~ 60 DEG C, the pectase of the jujube quality 1 ~ 3% added after de- core carries out
1 ~ 2 h is reacted, obtains reactant；
（2）Count in parts by weight, take 20 ~ 30 parts of water, 9 ~ 13 parts of stevioside leafs, 7 ~ 8 portions of matrimony vines, 5 ~ 6 portions of sweet osmanthus, 1 ~ 2 portion of hawthorn
Mixed, soak 1 ~ 2h, then carry out supercritical carbon dioxide fluid extraction, obtain extracting solution, by extracting solution, reactant, water into
Row mixing, and 25 ~ 30min is stirred, obtain stirring mixture；
（3）Fructus corni, sterile water are mixed, and shaken up, obtains mixed liquor, mixed liquor, fluid nutrient medium are mixed,
In 25 ~ 30 DEG C of temperature, 20 ~ 24 h of shaking table culture of 100 ~ 120 r/min, nutrient solution is obtained, nutrient solution is seeded to oese
Isolated and purified on MacConkey medium tablet, the bacterium colony of picking bacterium footpath maximum, by the bacterium colony of bacterium footpath maximum temperature be 30 ~ 40
25 ~ 30min is activated in DEG C water, must activate bacterium, stirring mixture, activation bacterium, additive are put into fermentation tank and carry out alcohol hair
Ferment, ferments at 20 ~ 28 DEG C of temperature, and ferment 7 ~ 8d, reduces fermentation temperature and ferments to after carrying out at 4 ~ 6 DEG C, adds stirring
1 ~ 2% fining agent of mixture quality, and the 20 ~ 25d that ferments in closed container, filtering, obtains filtrate；
（4）Filtrate is subjected to 10 ~ 15 min of centrifugation, filters, obtains filtrate a, by filtrate a at 60 ~ 70 DEG C of temperature, maintenance 25 ~
30min, up to Chinese data wine.
The step（1）The mass ratio 1 of jujube, water after middle washing：3 ~ 4, take off jujube, the mass ratio 1 of water after core：3~
4。
The step（2）The parameter of middle supercritical carbon dioxide fluid extraction is that pressure is 15 ~ 20MPa, and temperature is 40 ~ 60
℃。
The step（2）Middle extracting solution, reactant, the mass ratio 0.6 ~ 1.4 of water：1~1.5：1~3.
The step（3）The mass ratio 1 of middle fructus corni, sterile water：3 ~ 4, mixed liquor, the mass ratio 1 of fluid nutrient medium：5 ~ 6,
Stir mixture, activation bacterium, the mass ratio 10 ~ 15 of additive：0.1~0.3：0.8~1.
The step（3）Middle fluid nutrient medium is to count in parts by weight, takes 40 ~ 50 parts of water, 0.8 ~ 1 part of peptone, 0.8 ~ 1
Part glucose, 0.4 ~ 0.5 part of yeast extract are uniformly mixed, high-temperature sterilization, up to fluid nutrient medium.
The step（3）Middle MacConkey medium is to count in parts by weight, take 60 ~ 70 parts of water, 15 ~ 20 parts of agar, 8 ~ 10 parts
Sodium acetate, 2 ~ 3 parts of yeast extracts, 1 ~ 2 part of potassium chloride, 0.8 ~ 1 part of glucose are uniformly mixed, high-temperature sterilization, up to Maxwell
Culture medium.
The step（3）Middle additive is to be crushed bentonite, obtains crushed material, in mass ratio 1：2 ~ 3 by crushed material,
1.0mol/L hydrochloric acid solutions are mixed, and soak 1 ~ 2h, filtering, obtains filter residue, filter residue is washed with deionized, after must washing
Filter residue, in mass ratio 1：3 ~ 4, it is 13.3Pa that roseleaf, water, which are put into distiller in vacuum, and 55 ~ 65 DEG C of temperature carries out
Vacuum distillation, obtains distillate, in mass ratio 10 ~ 15：3~4：1 ~ 2, the filter residue after washing, distillate, beta cyclodextrin are mixed
Close, obtain mixture, mixture is freeze-dried, dried object is collected, up to additive.
The step（3）Middle fining agent is in mass ratio 1：1：4 ~ 6, citric acid, chitosan, deionized water are mixed
Heating, temperature is 50 ~ 60 DEG C, and is stirred with 150 ~ 200r/min, until being completely dissolved, constant volume after cooling, up to clarifying
Agent.
Compared with other methods, advantageous effects are the present invention：
（1）The present invention is during zymotic fluid is prepared, with red date as raw materials, using pectase, extracting solution as auxiliary material, on the one hand by
Muddy in jujube slurries, viscosity is high, easily precipitates, and pectase can decompose pectin and form galacturonic acid, so as to reduce
The generation of precipitation, stevioside leaf sugar content is higher in another aspect extracting solution, therefore the present invention need not add any sugar and go to adjust
Save sugar content, and the glucide contained by stevioside leaf be used as fermentation substrate and ferments, ferment obtained by polysaccharide material
Matter, so as to improve Chinese data wine sugariness, while also has sweet osmanthus, matrimony vine, hawthorn, since sweet osmanthus contains carbohydrate, vitamin in extracting solution
C, flavones and a variety of mineral elements, comprehensive nutrient value is high, and the crude fibre that hawthorn contains can promote enterocinesia, so that further
Improve the nutritive value and health-care efficacy of Chinese data wine.
（2）The present invention is fermented using a kind of stronger yeast strain of output alcohol ability is extracted from fructus corni, from
And the mouthfeel of Chinese data wine, fragrance are improved, additive is added during the fermentation to be carried out main fermentation, add after fining agent carries out and send out
Ferment, wherein additive are made of bentonite, roseleaf, and bentonite first is utilized hydrochloric Acid Modification, so that increasing it compares surface
Product, improves suction-operated, recycles roseleaf to be used for extracting essential oil, and carry out slowly discharging smell with beta cyclodextrin parcel, two
Person combines, and the peculiar smell in fermentation process can not only be adsorbed, and can be covered with fragrance, avoids fermentation process
In environment is polluted, fining agent is that have very strong cohesion ability to materials such as protein, tannin using chitosan, so as to reach
To the effect of clarification, the precipitation that it is formed is close and small, so as to effectively remove the aldehydes matter for causing jujube wine muddiness, improves
Liquor stability, using both front and rear fermentations, so as to effectively improve the purity of Chinese data wine.
Embodiment
Fluid nutrient medium is to count in parts by weight, take 40 ~ 50 parts of water, 0.8 ~ 1 part of peptone, 0.8 ~ 1 part of glucose,
0.4 ~ 0.5 part of yeast extract is uniformly mixed, high-temperature sterilization, up to fluid nutrient medium.
MacConkey medium is to count in parts by weight, takes 60 ~ 70 parts of water, 15 ~ 20 parts of agar, 8 ~ 10 parts of sodium acetates, 2 ~ 3 parts of ferment
Female medicinal extract, 1 ~ 2 part of potassium chloride, 0.8 ~ 1 part of glucose are uniformly mixed, high-temperature sterilization, up to MacConkey medium.
Additive is to be crushed bentonite, obtains crushed material, in mass ratio 1：2 ~ 3 by crushed material, 1.0mol/L hydrochloric acid
Solution is mixed, and soaks 1 ~ 2h, filtering, obtains filter residue, filter residue is washed with deionized, the filter residue after must washing, by quality
Than 1：3 ~ 4, it is 13.3Pa that roseleaf, water, which are put into distiller in vacuum, and 55 ~ 65 DEG C of temperature is evaporated under reduced pressure, obtained
Distillate, in mass ratio 10 ~ 15：3~4：1 ~ 2, the filter residue after washing, distillate, beta cyclodextrin are mixed, obtain mixture,
Mixture is freeze-dried, dried object is collected, up to additive.
Fining agent is in mass ratio 1：1：4 ~ 6, citric acid, chitosan, deionized water are subjected to Hybrid Heating, temperature 50
~ 60 DEG C, and be stirred with 150 ~ 200r/min, until being completely dissolved, constant volume after cooling, up to fining agent.
A kind of preparation method of Chinese data wine, the preparation method include the following steps：
（1）Jujube is washed with clear water, the jujube after must washing, in mass ratio 1：3 ~ 4, the jujube after washing, water are mixed
Close, soak 1 ~ 2h, the potassium metabisulfite for adding jujube quality 3 ~ 5% is handled, and is filtered, the jujube after must handling, will be handled
Jujube afterwards carries out de- core, obtains the jujube after de- core, in mass ratio 1：3 ~ 4, by the jujube after de- core, water be put into beater into
Row is broken, is put into the water-bath that temperature is 90 ~ 95 DEG C, and extraction 1 ~ 2h of heating, treats greenhouse cooling to 50 ~ 60 DEG C, add de- core
The pectase of jujube quality 1 ~ 3% afterwards carries out 1 ~ 2 h of reaction, obtains reactant；
（2）Count in parts by weight, take 20 ~ 30 parts of water, 9 ~ 13 parts of stevioside leafs, 7 ~ 8 portions of matrimony vines, 5 ~ 6 portions of sweet osmanthus, 1 ~ 2 portion of hawthorn
Mixed, soak 1 ~ 2h, then in pressure be 15 ~ 20MPa, temperature is that progress supercritical carbon dioxide fluid carries at 40 ~ 60 DEG C
Take, obtain extracting solution, in mass ratio 0.6 ~ 1.4：1~1.5：1 ~ 3, extracting solution, reactant, water are mixed, and with 100 ~
120r/min is stirred 25 ~ 30min, obtains stirring mixture；
（3）In mass ratio 1：3 ~ 4, fructus corni, sterile water are mixed, and shaken up with 100 ~ 200r/min, mixed liquor is obtained,
In mass ratio 1：5 ~ 6, mixed liquor, fluid nutrient medium are mixed, trained in the shaking table of 25 ~ 30 DEG C of temperature, 100 ~ 120 r/min
20 ~ 24 h are supported, nutrient solution is obtained, nutrient solution is seeded on MacConkey medium tablet with oese and is isolated and purified, picking bacterium
The bacterium colony of footpath maximum, activates 25 ~ 30min in temperature is 30 ~ 40 DEG C of water by the bacterium colony of bacterium footpath maximum, bacterium must be activated, by quality
Than 10 ~ 15：0.1~0.3：0.8 ~ 1, stirring mixture, activation bacterium, additive are put into fermentation tank and carry out alcoholic fermentation, in temperature
Ferment at 20 ~ 28 DEG C of degree, ferment 7 ~ 8d, ferments after reducing fermentation temperature to progress at 4 ~ 6 DEG C, addition is stirred material
1 ~ 2% fining agent is measured, and the 20 ~ 25d that ferments in closed container, filtering, obtains filtrate；
（4）By filtrate to centrifuge 10 ~ 15 min under 3000 ~ 3600 r/min rotating speeds, filtering, obtains filtrate a, by filtrate a in temperature
At 60 ~ 70 DEG C, 25 ~ 30min is maintained, up to Chinese data wine.
Embodiment 1
Fluid nutrient medium is to count in parts by weight, takes 40 parts of water, 0.8 part of peptone, 0.8 part of glucose, 0.4 part of yeast extract to carry out
It is uniformly mixed, high-temperature sterilization, up to fluid nutrient medium.
MacConkey medium is to count in parts by weight, take 60 parts of water, 15 parts of agar, 8 parts of sodium acetates, 2 parts of yeast extracts, 1 part
Potassium chloride, 0.8 part of glucose are uniformly mixed, high-temperature sterilization, up to MacConkey medium.
Additive is to be crushed bentonite, obtains crushed material, in mass ratio 1：2 is molten by crushed material, 1.0mol/L hydrochloric acid
Liquid is mixed, and soaks 1h, filtering, obtains filter residue, filter residue is washed with deionized, the filter residue after must washing, in mass ratio 1：
3, it is 13.3Pa that roseleaf, water, which are put into distiller in vacuum, and 55 DEG C of temperature is evaporated under reduced pressure, obtains distillate, press
Mass ratio 10：3：1, the filter residue after washing, distillate, beta cyclodextrin are mixed, obtain mixture, mixture is freezed
It is dry, dried object is collected, up to additive.
Fining agent is in mass ratio 1：1：4, citric acid, chitosan, deionized water are subjected to Hybrid Heating, temperature 50
DEG C, and be stirred with 150r/min, until being completely dissolved, constant volume after cooling, up to fining agent.
A kind of preparation method of Chinese data wine, the preparation method include the following steps：
（1）Jujube is washed with clear water, the jujube after must washing, in mass ratio 1：3, the jujube after washing, water are mixed,
1h is soaked, the potassium metabisulfite for adding jujube quality 3% is handled, and is filtered, the jujube after must handling will be red after processing
Jujube carries out de- core, obtains the jujube after de- core, in mass ratio 1：3, the jujube after de- core, water are put into beater and are crushed,
It is put into water-bath at a temperature of 90 °C, extraction heating 1h, treats greenhouse cooling to 50 DEG C, adds the jujube quality 1% after de- core
Pectase carries out reaction 1h, obtains reactant；
（2）Count in parts by weight, take 20 parts of water, 9 parts of stevioside leafs, 7 portions of matrimony vines, 5 portions of sweet osmanthus, 1 portion of hawthorn to be mixed, soak
1h, then in pressure be 15MPa, temperature is that supercritical carbon dioxide fluid extraction is carried out at 40 DEG C, obtains extracting solution, in mass ratio
0.6：1：1, extracting solution, reactant, water are mixed, and 25min is stirred with 100r/min, obtain stirring mixture；
（3）In mass ratio 1：3, fructus corni, sterile water are mixed, and shaken up with 100r/min, mixed liquor is obtained, by quality
Than 1：5, mixed liquor, fluid nutrient medium are mixed, in 25 DEG C of temperature, 20 h of shaking table culture of 100r/min, obtain nutrient solution,
Nutrient solution is seeded on MacConkey medium tablet with oese and is isolated and purified, the bacterium colony of picking bacterium footpath maximum, by bacterium footpath
Maximum bacterium colony activates 25min in temperature is 30 DEG C of water, must activate bacterium, in mass ratio 10：0.1：0.8, will stirring mixture,
Activation bacterium, additive are put into fermentation tank and carry out alcoholic fermentation, ferment at 20 DEG C of temperature, ferment 7d, reduces fermentation temperature
Ferment after degree to progress at 4 DEG C, addition is stirred 1% fining agent of amount of substance, and the 20d that ferments in closed container, filters, obtains
Filtrate；
（4）By filtrate to centrifuge 10min under 3000 r/min rotating speeds, filter, obtain filtrate a, by filtrate a under temperature 60 C, tie up
25min is held, up to Chinese data wine.
Embodiment 2
Fluid nutrient medium is to count in parts by weight, takes 45 parts of water, 0.9 part of peptone, 0.9 part of glucose, 0.4 part of yeast extract to carry out
It is uniformly mixed, high-temperature sterilization, up to fluid nutrient medium.
MacConkey medium is to count in parts by weight, take 65 parts of water, 17 parts of agar, 9 parts of sodium acetates, 2 parts of yeast extracts, 1 part
Potassium chloride, 0.9 part of glucose are uniformly mixed, high-temperature sterilization, up to MacConkey medium.
Additive is to be crushed bentonite, obtains crushed material, in mass ratio 1：2 is molten by crushed material, 1.0mol/L hydrochloric acid
Liquid is mixed, and soaks 1h, filtering, obtains filter residue, filter residue is washed with deionized, the filter residue after must washing, in mass ratio 1：
3, it is 13.3Pa that roseleaf, water, which are put into distiller in vacuum, and temperature 60 C is evaporated under reduced pressure, and is obtained distillate, is pressed
Mass ratio 12：3：1, the filter residue after washing, distillate, beta cyclodextrin are mixed, obtain mixture, mixture is freezed
It is dry, dried object is collected, up to additive.
Fining agent is in mass ratio 1：1：5, citric acid, chitosan, deionized water are subjected to Hybrid Heating, temperature 55
DEG C, and be stirred with 180r/min, until being completely dissolved, constant volume after cooling, up to fining agent.
A kind of preparation method of Chinese data wine, the preparation method include the following steps：
（1）Jujube is washed with clear water, the jujube after must washing, in mass ratio 1：3, the jujube after washing, water are mixed,
1h is soaked, the potassium metabisulfite for adding jujube quality 4% is handled, and is filtered, the jujube after must handling will be red after processing
Jujube carries out de- core, obtains the jujube after de- core, in mass ratio 1：4, the jujube after de- core, water are put into beater and are crushed,
It is put into the water-bath that temperature is 93 DEG C, extraction heating 1h, treats greenhouse cooling to 55 DEG C, adds the jujube quality 2% after de- core
Pectase carries out reaction 1h, obtains reactant；
（2）Count in parts by weight, take 25 parts of water, 10 parts of stevioside leafs, 7 portions of matrimony vines, 5 portions of sweet osmanthus, 1 portion of hawthorn to be mixed, soak
1h is steeped, then in pressure be 17MPa, temperature is progress supercritical carbon dioxide fluid extraction at 50 DEG C, obtains extracting solution, in mass ratio
1.0：1.2：2, extracting solution, reactant, water are mixed, and 27min is stirred with 110r/min, obtain stirring mixture；
（3）In mass ratio 1：3, fructus corni, sterile water are mixed, and shaken up with 150r/min, mixed liquor is obtained, by quality
Than 1：5, mixed liquor, fluid nutrient medium are mixed, in 27 DEG C of temperature, the shaking table culture 22h of 110r/min, obtain nutrient solution,
Nutrient solution is seeded on MacConkey medium tablet with oese and is isolated and purified, the bacterium colony of picking bacterium footpath maximum, by bacterium footpath
Maximum bacterium colony activates 27min in temperature is 35 DEG C of water, must activate bacterium, in mass ratio 12：0.2：0.9, will stirring mixture,
Activation bacterium, additive are put into fermentation tank and carry out alcoholic fermentation, ferment at 27 DEG C of temperature, ferment 7d, reduces fermentation temperature
Ferment after degree to progress at 5 DEG C, addition is stirred 1% fining agent of amount of substance, and the 23d that ferments in closed container, filters, obtains
Filtrate；
（4）By filtrate to centrifuge 12 min under 3300 r/min rotating speeds, filter, obtain filtrate a, by filtrate a at 65 DEG C of temperature, tie up
27min is held, up to Chinese data wine.
Embodiment 3
Fluid nutrient medium is to count in parts by weight, takes 50 parts of water, 1 part of peptone, 1 part of glucose, 0.5 part of yeast extract to be mixed
Uniformly, high-temperature sterilization, up to fluid nutrient medium.
MacConkey medium is to count in parts by weight, take 70 parts of water, 20 parts of agar, 10 parts of sodium acetates, 3 parts of yeast extracts, 2 parts
Potassium chloride, 1 part of glucose are uniformly mixed, high-temperature sterilization, up to MacConkey medium.
Additive is to be crushed bentonite, obtains crushed material, in mass ratio 1：3 is molten by crushed material, 1.0mol/L hydrochloric acid
Liquid is mixed, and soaks 2h, filtering, obtains filter residue, filter residue is washed with deionized, the filter residue after must washing, in mass ratio 1：
4, it is 13.3Pa that roseleaf, water, which are put into distiller in vacuum, and 65 DEG C of temperature is evaporated under reduced pressure, obtains distillate, press
Mass ratio 15：4：2, the filter residue after washing, distillate, beta cyclodextrin are mixed, obtain mixture, mixture is freezed
It is dry, dried object is collected, up to additive.
Fining agent is in mass ratio 1：1：6, citric acid, chitosan, deionized water are subjected to Hybrid Heating, temperature 60
DEG C, and be stirred with 200r/min, until being completely dissolved, constant volume after cooling, up to fining agent.
A kind of preparation method of Chinese data wine, the preparation method include the following steps：
（1）Jujube is washed with clear water, the jujube after must washing, in mass ratio 1：4, the jujube after washing, water are mixed,
2h is soaked, the potassium metabisulfite for adding jujube quality 5% is handled, and is filtered, the jujube after must handling will be red after processing
Jujube carries out de- core, obtains the jujube after de- core, in mass ratio 1：4, the jujube after de- core, water are put into beater and are crushed,
It is put into the water-bath that temperature is 95 DEG C, extraction heating 2h, treats greenhouse cooling to 60 DEG C, adds the jujube quality 3% after de- core
Pectase carries out 2 h of reaction, obtains reactant；
（2）Count in parts by weight, take 30 parts of water, 13 parts of stevioside leafs, 8 portions of matrimony vines, 6 portions of sweet osmanthus, 2 portions of hawthorn to be mixed, soak
2h is steeped, then in pressure be 20MPa, temperature is progress supercritical carbon dioxide fluid extraction at 60 DEG C, obtains extracting solution, in mass ratio
1.4：1.5：3, extracting solution, reactant, water are mixed, and 30min is stirred with 120r/min, obtain stirring mixture；
（3）In mass ratio 1：4, fructus corni, sterile water are mixed, and shaken up with 200r/min, mixed liquor is obtained, by quality
Than 1：6, mixed liquor, fluid nutrient medium are mixed, in 30 DEG C of temperature, 24 h of shaking table culture of 120 r/min, must be cultivated
Liquid, nutrient solution is seeded on MacConkey medium tablet with oese and is isolated and purified, the bacterium colony of picking bacterium footpath maximum, by bacterium
The bacterium colony of footpath maximum activates 30min in temperature is 40 DEG C of water, must activate bacterium, in mass ratio 15：0.3：1, will stirring mixture,
Activation bacterium, additive are put into fermentation tank and carry out alcoholic fermentation, ferment at 28 DEG C of temperature, ferment 8d, reduces fermentation temperature
Ferment after degree to progress at 6 DEG C, addition is stirred 2% fining agent of amount of substance, and the 25d that ferments in closed container, filters, obtains
Filtrate；
（4）By filtrate to centrifuge 15 min under 3600 r/min rotating speeds, filter, obtain filtrate a, by filtrate a under temperature 70 C, tie up
30min is held, up to Chinese data wine.
Comparative example：The Chinese data wine of Dalian Wine Co., Ltd production
Method：The Chinese data wine prepared by the embodiment and comparative example of equivalent is taken, is detected according to standard GB/T 15037-2006
Embodiment and the jujube juice pol value in the Chinese data wine prepared by comparative example, and its color and luster, fragrance etc..
The specific detection case of jujube juice pol such as table 1 in Chinese data wine
Table 1
| Detection project | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example |
| Jujube juice pol（mg/L） | 31.38 | 35.56 | 37.06 | 19.5 |
Chinese data wine taste detects concrete condition such as table 2
Table 2
| Detection project | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example |
| Color and luster | Yellow is to Chinese red | Chinese red is to red | It is red | Yellow |
| Fragrance | The positive jujube perfume (or spice) fragrance of alcohol and elegant aroma | The positive jujube perfume (or spice) fragrance of alcohol and elegant aroma | The positive jujube perfume (or spice) fragrance of alcohol and elegant aroma | Jujube fragrance road is slightly shallow, there is fraction of fermentation tart flavour |
| Clarity | Clear, no precipitation, without obvious suspended matter | Clear, no precipitation, without obvious suspended matter | Clear, no precipitation, without obvious suspended matter | Dregs are excessive |
From the foregoing, it will be observed that the Chinese data wine jujube juice pol prepared by the present invention is high, special taste, is a kind of safety and health low cost
Jujube method for preparing medicated wine, is worthy to be popularized and uses.
Claims (9)
1. a kind of preparation method of Chinese data wine, it is characterised in that the preparation method includes the following steps：
（1）Jujube is washed with clear water, the jujube after must washing, the jujube after washing, water are mixed, and are soaked 1 ~ 2h, are added
The potassium metabisulfite for entering jujube quality 3 ~ 5% is handled, and filtering, the jujube after must handling, the jujube after processing is taken off
Core, obtains the jujube after de- core, and the jujube after de- core, water are put into beater and are crushed, and is put into the water that temperature is 90 ~ 95 DEG C
In bath, extraction 1 ~ 2h of heating, treats greenhouse cooling to 50 ~ 60 DEG C, the pectase of the jujube quality 1 ~ 3% added after de- core carries out
1 ~ 2 h is reacted, obtains reactant；
（2）Count in parts by weight, take 20 ~ 30 parts of water, 9 ~ 13 parts of stevioside leafs, 7 ~ 8 portions of matrimony vines, 5 ~ 6 portions of sweet osmanthus, 1 ~ 2 portion of hawthorn
Mixed, soak 1 ~ 2h, then carry out supercritical carbon dioxide fluid extraction, obtain extracting solution, by extracting solution, reactant, water into
Row mixing, and 25 ~ 30min is stirred, obtain stirring mixture；
（3）Fructus corni, sterile water are mixed, and shaken up, obtains mixed liquor, mixed liquor, fluid nutrient medium are mixed,
In 25 ~ 30 DEG C of temperature, 20 ~ 24 h of shaking table culture of 100 ~ 120 r/min, nutrient solution is obtained, nutrient solution is seeded to oese
Isolated and purified on MacConkey medium tablet, the bacterium colony of picking bacterium footpath maximum, by the bacterium colony of bacterium footpath maximum temperature be 30 ~ 40
25 ~ 30min is activated in DEG C water, must activate bacterium, stirring mixture, activation bacterium, additive are put into fermentation tank and carry out alcohol hair
Ferment, ferments at 20 ~ 28 DEG C of temperature, and ferment 7 ~ 8d, reduces fermentation temperature and ferments to after carrying out at 4 ~ 6 DEG C, adds stirring
1 ~ 2% fining agent of mixture quality, and the 20 ~ 25d that ferments in closed container, filtering, obtains filtrate；
（4）Filtrate is subjected to 10 ~ 15 min of centrifugation, filters, obtains filtrate a, by filtrate a at 60 ~ 70 DEG C of temperature, maintenance 25 ~
30min, up to Chinese data wine.
2. the preparation method of Chinese data wine according to claim 1, it is characterised in that the step（1）Jujube after middle washing,
The mass ratio 1 of water：3 ~ 4, take off jujube, the mass ratio 1 of water after core：3~4.
3. the preparation method of Chinese data wine according to claim 1, it is characterised in that the step（2）In overcritical titanium dioxide
The parameter of carbon fluid extraction is that pressure is 15 ~ 20MPa, and temperature is 40 ~ 60 DEG C.
4. the preparation method of Chinese data wine according to claim 1, it is characterised in that the step（2）Middle extracting solution, reaction
The mass ratio 0.6 ~ 1.4 of thing, water：1~1.5：1~3.
5. the preparation method of Chinese data wine according to claim 1, it is characterised in that the step（3）Middle fructus corni, sterile water
Mass ratio 1：3 ~ 4, mixed liquor, the mass ratio 1 of fluid nutrient medium：5 ~ 6, stirring mixture, activation bacterium, the mass ratio 10 of additive
~15：0.1~0.3：0.8~1.
6. the preparation method of Chinese data wine according to claim 1, it is characterised in that the step（3）Middle fluid nutrient medium is
Count in parts by weight, take 40 ~ 50 parts of water, 0.8 ~ 1 part of peptone, 0.8 ~ 1 part of glucose, 0.4 ~ 0.5 part of yeast extract to be mixed
Uniformly, high-temperature sterilization, up to fluid nutrient medium.
7. the preparation method of Chinese data wine according to claim 1, it is characterised in that the step（3）Middle MacConkey medium is
Count in parts by weight, take 60 ~ 70 parts of water, 15 ~ 20 parts of agar, 8 ~ 10 parts of sodium acetates, 2 ~ 3 parts of yeast extracts, 1 ~ 2 part of potassium chloride,
0.8 ~ 1 part of glucose is uniformly mixed, high-temperature sterilization, up to MacConkey medium.
8. the preparation method of Chinese data wine according to claim 1, it is characterised in that the step（3）Middle additive is will be swollen
Profit soil is crushed, and obtains crushed material, in mass ratio 1：2 ~ 3 are mixed crushed material, 1.0mol/L hydrochloric acid solutions, and immersion 1 ~
2h, filtering, obtains filter residue, filter residue is washed with deionized, the filter residue after must washing, in mass ratio 1：3 ~ 4, by roseleaf,
It is 13.3Pa that water, which is put into distiller in vacuum, and 55 ~ 65 DEG C of temperature is evaporated under reduced pressure, and obtains distillate, in mass ratio 10 ~
15：3~4：1 ~ 2, the filter residue after washing, distillate, beta cyclodextrin are mixed, obtain mixture, it is dry that mixture is carried out freezing
It is dry, dried object is collected, up to additive.
9. the preparation method of Chinese data wine according to claim 1, it is characterised in that the step（3）Middle fining agent is by matter
Measure ratio 1：1：4 ~ 6, citric acid, chitosan, deionized water are subjected to Hybrid Heating, temperature is 50 ~ 60 DEG C, and with 150 ~ 200r/
Min is stirred, until being completely dissolved, constant volume after cooling, up to fining agent.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108913427A (en) * | 2018-07-17 | 2018-11-30 | 江南大学 | It is a kind of to utilize jujube Spirit by-product production Jujube wine method |
| CN109971585A (en) * | 2019-05-06 | 2019-07-05 | 刘宏 | A kind of brewing method of rice noodles wine |
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| CN105002050A (en) * | 2015-07-27 | 2015-10-28 | 合肥众月健康科技有限公司 | Low-alcohol low-sugar poria cocos health-preserving yellow wine with anti-fatigue effect and preparation method |
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| CN109971585A (en) * | 2019-05-06 | 2019-07-05 | 刘宏 | A kind of brewing method of rice noodles wine |
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