CN1458264A - Pepper wine and its preparing process - Google Patents
Pepper wine and its preparing process Download PDFInfo
- Publication number
- CN1458264A CN1458264A CN 02119665 CN02119665A CN1458264A CN 1458264 A CN1458264 A CN 1458264A CN 02119665 CN02119665 CN 02119665 CN 02119665 A CN02119665 A CN 02119665A CN 1458264 A CN1458264 A CN 1458264A
- Authority
- CN
- China
- Prior art keywords
- pepper
- wine
- piperine
- edible ethanol
- preparation
- 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
- 235000008184 Piper nigrum Nutrition 0.000 title claims abstract description 55
- 235000002566 Capsicum Nutrition 0.000 title claims abstract description 54
- 239000006002 Pepper Substances 0.000 title claims abstract description 54
- 235000016761 Piper aduncum Nutrition 0.000 title claims abstract description 54
- 235000017804 Piper guineense Nutrition 0.000 title claims abstract description 54
- 235000014101 wine Nutrition 0.000 title claims abstract description 43
- 238000000034 method Methods 0.000 title claims description 20
- 244000203593 Piper nigrum Species 0.000 title description 2
- 241000722363 Piper Species 0.000 claims abstract description 53
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 45
- MXXWOMGUGJBKIW-YPCIICBESA-N piperine Chemical compound C=1C=C2OCOC2=CC=1/C=C/C=C/C(=O)N1CCCCC1 MXXWOMGUGJBKIW-YPCIICBESA-N 0.000 claims abstract description 25
- 229940075559 piperine Drugs 0.000 claims abstract description 25
- WVWHRXVVAYXKDE-UHFFFAOYSA-N piperine Natural products O=C(C=CC=Cc1ccc2OCOc2c1)C3CCCCN3 WVWHRXVVAYXKDE-UHFFFAOYSA-N 0.000 claims abstract description 25
- 235000019100 piperine Nutrition 0.000 claims abstract description 25
- 238000002360 preparation method Methods 0.000 claims abstract description 15
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 239000008601 oleoresin Substances 0.000 claims description 11
- 239000000843 powder Substances 0.000 claims description 11
- 238000002425 crystallisation Methods 0.000 claims description 10
- 230000008025 crystallization Effects 0.000 claims description 10
- 238000007654 immersion Methods 0.000 claims description 8
- 239000007791 liquid phase Substances 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000004821 distillation Methods 0.000 claims description 5
- 239000007790 solid phase Substances 0.000 claims description 4
- 239000013078 crystal Substances 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 235000019990 fruit wine Nutrition 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 238000013375 chromatographic separation Methods 0.000 claims description 2
- 238000005352 clarification Methods 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- 238000005374 membrane filtration Methods 0.000 claims description 2
- 238000000926 separation method Methods 0.000 claims description 2
- 238000000967 suction filtration Methods 0.000 claims description 2
- 210000001124 body fluid Anatomy 0.000 claims 1
- 239000010839 body fluid Substances 0.000 claims 1
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 238000002156 mixing Methods 0.000 abstract description 2
- 239000011347 resin Substances 0.000 abstract 2
- 229920005989 resin Polymers 0.000 abstract 2
- 238000002386 leaching Methods 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 238000010792 warming Methods 0.000 abstract 1
- 235000019441 ethanol Nutrition 0.000 description 16
- 235000001250 Cardamine diphylla Nutrition 0.000 description 3
- 244000250392 Cardamine diphylla Species 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000012071 phase Substances 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000001953 recrystallisation Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
Landscapes
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention discloses a kind of pepper wine containing pipering and its preparation. The preparation process includes leaching pepper in edible alcohol, distilling the leached liquid to separate out alcohol and to obtain pepper oil resin, cooling pepper oil resin to obtain piperine, blending piperine with common spirit in certain ratio and sterilizing. The pepper wine contains the effective components of pepper and has the medicinal functions of dispelling wind and cold, warming stomach, etc.
Description
The present invention relates to a kind of pepper wine and preparation method thereof.
Pepper wine has kept the distinctive hot fragrance of pepper owing to contain the piperic effective ingredient, thereby it is unique to make that pepper wine has, with general common wine different local flavor, wind dispelling is arranged, medicinal efficacy such as cold, the dim stomach of loosing, be well received by consumers.At present, the preparation method of pepper wine soaks pepper root with common wine wherein to make pepper wine so that the piperine in the pepper root is dissolved in, but because the content of effective ingredient in the pepper root is few and be not easy to be dissolved in the wine, thereby the medicinal efficacy of the pepper wine that makes is not obvious.Its preparation production cycle is long.
Purpose of the present invention provides a kind of pepper wine and preparation method thereof, and this method can be dissolved in the effective ingredient in the pepper in the common wine well, makes the gained pepper wine bring into play piperic medicinal efficacy and the fragrant hot flavor of embodiment piperic as wide as possible.
For achieving the above object, the technical scheme that the present invention proposes is: selected pepper dry powder is broken into the pepper powder, soaks the pepper powder with edible ethanol then, stir in immersion process, then the solid phase in the mixture is separated with liquid phase, the gained liquid phase is vat liquor; The vat liquor that obtains is distilled, isolate alcohol wherein, can obtain tan pepper oleoresin; In resulting pepper oleoresin, add a certain amount of edible ethanol and reduce temperature gradually, in cooling, add a spot of piperine crystal seed, make piperine in temperature-fall period from solution coarse crystallization and separating quickly, with edible ethanol piperine coarse crystallization body is carried out heat of solution, and then decrease temperature crystalline, can obtain the higher piperine xln of purity; Resulting piperine and selected common wine are allocated, after sterilization, sterilization etc. are handled, can be obtained the pepper wine finished product again.
The pepper wine that the present invention proposes gives off a strong fragrance, and has both contained piperic nutrition, is keeping the fragrance of drinks goods again, and has health-care effecies such as good wind dispelling, diffusing cold, warm stomach.Its preparation method technology is simple, and required equipment is simple, less investment.
In detail most preferred embodiment of the present invention is described below.
1, piperic is pulverized.Getting selected pepper dry fruit cleans and to be ground into the pepper powder after drying.
2, lixiviate.Get the pepper powder of pulverizing, adding edible ethanol then soaks under 25 ℃-40 ℃ temperature, the ratio of edible ethanol and pepper powder is by weight calculating 1: 1-6: between 1, with spiral stirring mixture is kept intermittently or successional stirring in immersion process.After soaking 1-6 hour the solid phase in the mixture is separated with liquid phase, the gained liquid phase is vat liquor, and its separation method can be that in the following method two or more combines: press filtration, suction filtration, membrane filtration and chromatographic separation.Repeat above-mentioned immersion and sepn process, be clarification, transparent state until vat liquor.
3, the distillation of vat liquor.Resulting all vat liquors are merged and join in the still kettle, distill under 78 ℃-85 ℃ temperature, isolate alcohol wherein, the tan solution of gained is pepper oleoresin.Distillating method can be the rectifying of air distillation or multi-stage board.
4, the crystallization of piperine.Add edible ethanol in resulting pepper oleoresin, the ratio of edible ethanol and pepper oleoresin is by weight calculating 0.2: 1-1: between 1.Utilize the method for temperature programmed control that its temperature is reduced equably then, in cooling, add a spot of piperine crystal seed, when temperature drops to 0 ℃, piperine carries out coarse crystallization in solution, then it is separated, in piperine coarse crystallization body, add a spot of edible ethanol again and carry out heat of solution, and then decrease temperature crystalline, repeatedly repeat heat of solution, the process of decrease temperature crystalline again, can obtain purity greater than 90% piperine xln.
5, the preparation of pepper wine.The piperine xln of gained is dissolved in the edible ethanol, the edible ethanol that will contain piperine then is mixed in the selected common wine, make the content of piperine in common wine at 0.1-4g/100ml, the process stirring and evenly mixing after sterilization, sterilization etc. are handled, can obtain the finished product pepper wine again.Said common wine is meant various fruit wine or grain wine.
Embodiment
Get double centner Qionghai piper nigrum and clean and to be ground into pepper powder after drying, soak with 300 kilograms of edible ethanols then, continuously stirring in the immersion process, 1 hour later separates the phase in the mixture with liquid phase.Repeat immersion and separating process 4 times.All vat liquors are merged and under 78 ℃-85 ℃ temperature, carry out air distillation, after steaming alcohol, can obtain tan pepper oleoresin.Pepper oleoresin is again with the alcohol processing of lowering the temperature, and can get the coarse crystallization body and separates, and the coarse crystallization body carries out after repeatedly heat of solution, the recrystallization with alcohol again, and obtaining pale yellow powder is piperine.Piperine is prepared, and after ultra-violet sterilization is handled pepper wine finished product that can about double centner in ratio and the common wine of 2g/100ml.
Claims (7)
1, a kind of pepper wine is characterized in that by piperine and common wine through formulated, the content of piperine in common wine is between 0.1-4g/100ml, and said common wine is meant various fruit wine or grain wine.
2, the preparation method of the described pepper wine of a kind of claim 1, it is pepper to be cleaned to be ground into pepper powder after drying earlier, it is characterized in that under 25 ℃-40 ℃ temperature, soaking pepper powder, in immersion process, make mixture keep being interrupted or successional stirring with spiral stirring rake with edible ethanol; After soaking 1-6 hour the solid phase in the mixture is separated with liquid phase, the gained liquid phase is vat liquor; Repeat above-mentioned immersion and sepn process, be clarification, transparent state until vat liquor; Resulting all vat liquors are merged and join in the still kettle distill, distill out alcohol wherein, the tan solution that obtains is pepper oleoresin; In resulting pepper oleoresin, add edible ethanol while hot, method with temperature programmed control evenly reduces its temperature then, in cooling, add a spot of piperine crystal seed, when temperature drops to 0 ℃, the coarse crystallization body in solution, occurs, then it is separated, with edible ethanol the coarse crystallization body is carried out heat of solution again, decrease temperature crystalline can obtain the piperine xln again; Gained piperine xln is dissolved in the edible ethanol, again the edible ethanol that contains piperine is mixed in the selected common wine, be mixed in stirring after sterilize, process such as sterilization, can obtain pepper wine; Said common wine is meant various fruit wine or grain wine.
3, the preparation method of pepper wine according to claim 2 is characterized in that the ratio of edible ethanol and pepper powder is 1 by weight in said immersion process: 1-6: between 1.
4, the preparation method of pepper wine according to claim 2 is characterized in that solid phase and the separation method of liquid phase in the said mixture are that in the following method two or more combines: press filtration, suction filtration, membrane filtration and chromatographic separation.
5, the preparation method of pepper wine according to claim 2 is characterized in that the said still-process that soaks body fluid is to carry out in 78 ℃-85 ℃ temperature range, its distillation mode is the rectifying of air distillation or multistage column plate.
6, the preparation method of pepper wine according to claim 2 is characterized in that the said edible ethanol that adds lowers the temperature in the coarse crystallization process in pepper oleoresin, the ratio of edible ethanol and pepper oleoresin is 0.2 by weight calculating: 1-1: 1
7, the preparation method of pepper wine according to claim 2 is characterized in that the content of said piperine in common wine is between 0.1-4g/100ml.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 02119665 CN1458264A (en) | 2002-05-17 | 2002-05-17 | Pepper wine and its preparing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 02119665 CN1458264A (en) | 2002-05-17 | 2002-05-17 | Pepper wine and its preparing process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1458264A true CN1458264A (en) | 2003-11-26 |
Family
ID=29426841
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 02119665 Pending CN1458264A (en) | 2002-05-17 | 2002-05-17 | Pepper wine and its preparing process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1458264A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104804940A (en) * | 2015-04-16 | 2015-07-29 | 陕西师范大学 | Multi-flavor kick type low-alcohol wine prepared from phyllanthus emblica L and preparation method of low-alcohol wine |
| CN105029462A (en) * | 2015-08-23 | 2015-11-11 | 湖北药姑山生物科技有限公司 | Processing method of edible preserved meat |
| US20200115663A1 (en) * | 2018-10-16 | 2020-04-16 | Golden Spice Liquors LLC | Beverage compositions and methods of making and using the same |
-
2002
- 2002-05-17 CN CN 02119665 patent/CN1458264A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104804940A (en) * | 2015-04-16 | 2015-07-29 | 陕西师范大学 | Multi-flavor kick type low-alcohol wine prepared from phyllanthus emblica L and preparation method of low-alcohol wine |
| CN105029462A (en) * | 2015-08-23 | 2015-11-11 | 湖北药姑山生物科技有限公司 | Processing method of edible preserved meat |
| US20200115663A1 (en) * | 2018-10-16 | 2020-04-16 | Golden Spice Liquors LLC | Beverage compositions and methods of making and using the same |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104789349A (en) | Super virgin camellia oil and preparation method thereof | |
| CN105901431A (en) | Passiflora edulis juice beverage | |
| JP2005312430A (en) | Alcoholic drink containing maca extract | |
| KR20160121305A (en) | Salt of rhus javanica linne and manufacturing method of the same | |
| CN1458264A (en) | Pepper wine and its preparing process | |
| CN102839106A (en) | Lily tea liquor | |
| CN1406522A (en) | Wild rose carbonate beverage | |
| CN1537928A (en) | Method of extracting rose juice and rose oil from fresh rose flower | |
| US5919511A (en) | Process for the preparation of a plant embryo extract and product thereof | |
| CN1309172A (en) | Ribes burejense fruit-haw wine | |
| CN1393545A (en) | Lemon wine and its brewing process | |
| CN101810294A (en) | Preparation method of special cooking wine for removing sea fishy smell and enhancing flavor | |
| KR100259995B1 (en) | Method for preparing distilled liquor using apples | |
| CN107099438B (en) | A method for obtaining liquor seasoning from yellow water | |
| JP3733168B2 (en) | Beverage containing barbaroin and method for producing the same | |
| KR20140017971A (en) | Coffee drink and composition | |
| JP2000279705A (en) | Method for extraction of polyphenol component | |
| KR20000012804A (en) | The material match formation and making process of garlic beverage | |
| CN112625848A (en) | Health-care white spirit and preparation method thereof | |
| CN1458153A (en) | Process for extracting piperine | |
| KR100525190B1 (en) | Additive for alcholic dirink containing mugwort essential oil and mugwort prolysis essence | |
| CN104116113A (en) | A natural Chinese wolfberry vinegar beverage and a producing process thereof | |
| CN108892645A (en) | A method of preparing Tetramethylpyrazine | |
| CN106434259A (en) | Hovenia acerba vinegar and preparation method thereof | |
| CN1143673A (en) | Super-light golden nutritive wine and producing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |