CN1733884A - Acanthopanax root extra dry red wine and its preparation method - Google Patents
Acanthopanax root extra dry red wine and its preparation method Download PDFInfo
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- CN1733884A CN1733884A CN 200510093922 CN200510093922A CN1733884A CN 1733884 A CN1733884 A CN 1733884A CN 200510093922 CN200510093922 CN 200510093922 CN 200510093922 A CN200510093922 A CN 200510093922A CN 1733884 A CN1733884 A CN 1733884A
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- Medicines Containing Plant Substances (AREA)
Abstract
Disclosed is a novel dry red wine of wilsonii and its preparing process, wherein the wine comprises the following constituents (by weight percentage): bulk wine 96-99%, wilsonii extract containing 6-8g/L of glucoside 1-4%, the preparing process of the wine comprises mixing the raw materials, testing, filtering, refining, degerming and filtering, bottling and closing.
Description
Technical field
The present invention relates to a kind of dry red winew, relate in particular to a kind of acanthopanax root extra dry red wine and preparation method thereof, belong to the wine brewing field.
Background technology
The dry red winew that has nourishing function on the market has a variety of, for example, date dry red winew, matrimony vine dry red winew, dried longan red wine, gekko dry red winew, glossy ganoderma dry red winew and Root and stem of Cholla dry red winew etc., up to now, still there is not a kind of raising body immunity that has, reduce glucose in urine, dispelling the wind and dampness pathogens impotence numbness, the dry red winew of comprehensive health-care effect such as strengthen the bone.
Radix Et Caulis Acanthopanacis Senticosi is an Araliaceae, and special fragrance is arranged, little suffering of distinguishing the flavor of, bitter, puckery slightly.The Radix Acanthopanacis Senticosi root skin contains volatile oil, multiple glucoside (0.6-0.8%), wherein contains daucosterol, 7-hydroxyl-6,8 dimethoxy coumarin, α-Pu Taotang glucoside, ethyl α-galactoside, syringaresinol glycoside, effective constituents such as syringoside.Radix Et Caulis Acanthopanacis Senticosi has the enhancing body resistibility, stops the lift-rising of tumour, reduces glucose in urine, and dispelling the wind and dampness pathogens impotence numbness strengthens the bone, health-care effect such as replenishing essence marrow.
Contain a large amount of organic acids (as: tartrate, oxysuccinic acid, succsinic acid, amino acid etc.) in the grape, multivitamin (as: vitamins B
1, B
2, C, A etc.), polysaccharide (as: glucose, monose, anthocyanin etc.) also contains several mineral materials, trace elements etc. have the treatment deficient qi and blood, cough due to deficiency of the lung, palpitation and night sweat, rheumatism numbness disease, gonorrhoea, the effect of edema.
Radix Et Caulis Acanthopanacis Senticosi and grape are compatible, and the two effect is coordinated mutually, have stronger nourishing function.
Summary of the invention
Technical problem to be solved by this invention is to overcome the deficiencies in the prior art, a kind of acanthopanax root extra dry red wine is provided, this grape wine also has comprehensive health-care functions such as the body immunity of enhancing, reduction glucose in urine, treatment rheumatism impotence numbness except that having the peculiar color of dry red winew.
Technical problem to be solved by this invention realizes by following technological approaches:
A kind of acanthopanax root extra dry red wine, form by following component in percentage by weight:
The former wine 96-99% of grape wine, glucoside content are the acanthopanax senticosus extract 1-4% of 6-8g/ml.
Be preferably: the former wine 98% of grape wine, glucoside content are the acanthopanax senticosus extract 2% of 6-8g/ml.
In the above-mentioned prescription, wherein, the former wine of grape wine preferably is made up of the former wine of grape wine that storage time is respectively 1 year, 2 years and 3 years, and more preferably be made up of the former wine of the grape wine of following weight part: storage time is the former wine of the grape wine in 1 year: storage time is the former wine of the grape wine in 2 years: storage time is the former wine of the grape wine in 3 years=30: 38: 30.
Former wine of grape wine and acanthopanax senticosus extract can prepare by this area ordinary method.
Preferably, the preparation method of acanthopanax senticosus extract is as follows:
The thick vat liquor of preparation Radix Et Caulis Acanthopanacis Senticosi filters thick vat liquor, and filtrate esterification, smart filter are promptly got acanthopanax senticosus extract.
Among the preparation method of above-mentioned acanthopanax senticosus extract, preferably adopt percolation to prepare the thick vat liquor of Radix Et Caulis Acanthopanacis Senticosi; Described esterification is for to adjust to 9 with the Radix Et Caulis Acanthopanacis Senticosi pH value of filtrate with sodium hydroxide solution, and weakly alkaline is carried out esterification; The content of institute's glucoside-containing is 6-8g/ml in the prepared acanthopanax senticosus extract.
In order to reach better health-care effect, it is that the Radix Et Caulis Acanthopanacis Senticosi of Changbaishan area is a raw material that the present invention preferably adopts the place of production.
As preferably, the preparation method of the former wine of grape wine is as follows:
With the grape fragmentation, remove carpopodium, rotation fermentation, separate fruit juice, fruit juice adds dried molassed and carries out changing over to after Primary Fermentation, Primary Fermentation finish oxysuccinic acid → lactic fermentation, freezing, filter at low temperature, storage ageing, filters promptly.
Among the preparation method of the former wine of above-mentioned grape wine, wherein said rotation fermentation adds polygalacturonase and the high-efficiency activated acid leaven that falls respectively after being meant grape being added rotor fermenter, transmits ferment at 30 ℃ of temperature condition backspins; Described oxysuccinic acid → lactic fermentation is 20 ℃ of temperature, carries out under the air-tight state condition; Described freezing being meant in 10 hours cools to wine-5 ℃, a freezing week.
Acanthopanax root extra dry red wine of the present invention can prepare according to this area ordinary method.
Preferably, a kind of method for preparing acanthopanax root extra dry red wine of the present invention may further comprise the steps:
1) take by weighing each raw material by following weight percent:
The former wine 96-99% of grape wine, glucoside content are the acanthopanax senticosus extract 1-4% of 6-8g/ml;
2) above-mentioned raw materials mix is stirred, chemical examination, filter, smart filter, degerming plate filter, bottle, seal promptly.
The acanthopanax root extra dry red wine that the present invention is prepared, its alcoholic strength are 12% (V/V), and pol is less than 4g/l, total acid content 5-7.5g/l, and multiple glucoside content is 0.06-0.08g/ml in the wine.
Acanthopanax root extra dry red wine of the present invention is to be main raw material with Radix Et Caulis Acanthopanacis Senticosi and grape, with special technology, and a kind of Flavored wine that special formulation is brewageed.This wine is dark Ruby red, clear, and is glossy, and delicate fragrance vinous and sweet-smelling are arranged, and has slight bitter taste simultaneously, and typicalness is obvious, and aftertaste is long, and the wine body is mellow.
Acanthopanax root extra dry red wine of the present invention removes has various nutritive ingredient vinous, as multiple amino acids, and mineral substance, trace element, anthocyanin, resveratrol etc. are numerous in human body beneficial's material, wherein resveratrol is anticancer, and the aging-resistant active substance has the plurality of active ingredients of Radix Et Caulis Acanthopanacis Senticosi again, daucosterol for example, 7-hydroxyl-6,8 dimethoxy coumarin, the α-Pu Taotang glucoside, ethyl α-galactoside, syringaresinol glycoside, plurality of active ingredients such as syringoside.Radix Et Caulis Acanthopanacis Senticosi has the enhancing body resistibility, the lift-rising that stops tumour reduces glucose in urine, dispelling the wind and dampness pathogens impotence numbness, strengthen the bone, multiple health care such as replenishing essence marrow, both play a role in conjunction with coordinating complementary, can reach after drinking and drink purpose vinous, the enhancing resistance of human body that plays again, the lift-rising that stops tumour, reduce glucose in urine, dispelling the wind and dampness pathogens impotence numbness, health-care effect such as strengthen the bone.In addition, the acanthopanax root extra dry red grape of the present invention is substantially free of sugar, and patient of diabetes also can be drunk, and can play the effect of assisting therapy.The acanthopanax root extra dry red grape of the present invention especially for have a delicate constitution, the crowd of hypoimmunity has the good health care effect.
Further describe preparation method of the present invention and beneficial effect by the following examples, it should be understood that these embodiment only are used for the purpose of illustration, never limit protection scope of the present invention.
Embodiment
[embodiment 1]
(unit: kg): the former wine 98 of grape wine (wherein storage time is the former wine 30 of grape wine that the former wine 30 of grape wine in 1 year, the former wine 38 of grape wine that storage time is 2 years and storage time are 3 years), glucoside content is the acanthopanax senticosus extract 2 of 6-8g/ml to take by weighing each raw material by following weight.Above-mentioned raw materials is mixed, stir chemical examination, filtration, smart filter, the degerming plate filters, bottles, seals promptly.
The acanthopanax root extra dry red wine that present embodiment is prepared, its alcoholic strength are 12% (V/V), pol 1.5g/l, and total acid content 5.5g/l, multiple glucoside content is 0.06-0.08g/ml in the wine.
As a reference, the preparation method of acanthopanax senticosus extract is as follows:
Radix Et Caulis Acanthopanacis Senticosi (the originating in Changbaishan area) clear water that adopts 1-2 to give birth to is cleaned, is dried.Cleaning is dried (percolator self-control, two tons of capacity adopt the food stainless steel plate, model SUS304-2B sheet material, the place of production: Taiyuan steel mill in the percolator of packing into of back Radix Et Caulis Acanthopanacis Senticosi.In jar sieve plate is arranged, last hand-hole dog-house, lower inlet slag notch, bottom door are discharge port), adding high-quality edible ethanol (corn alcohol), the wine degree is 60 degree, soaks behind the water clock.Separate, take when soaking ten days overturning cylinders after two months once, each 30 minutes, to seal during immersion, temperature is controlled at 10-20 ℃, the weight ratio of Radix Et Caulis Acanthopanacis Senticosi and immersion liquid: 1: 3.
Radix Et Caulis Acanthopanacis Senticosi immersion liquid after soaking is filtered through diatomite filter, wherein thick soil 3/4, fine earth 1/4, (long white special product diatomite, No. 300 and No. 500), the Radix Et Caulis Acanthopanacis Senticosi immersion liquid of gained filtering, enter next step diatomite filter (stainless steel, the place of production: Xinxiang, Henan Machinery Plant of Light Industry, model: JBS40 filter.Stainless Steel Pump, model: T85001).
Radix Et Caulis Acanthopanacis Senticosi immersion liquid after the filtration adds sodium hydroxide solution, and the pH value is adjusted to 9, and weakly alkaline is carried out esterification.After leaving standstill 24-48 hour, carry out diatomite filtration, (filtering the same) with above-mentioned filtration.Smart filter, wherein thick soil 1/4, fine earth 3/4, (long white special product diatomite, No. 300 and No. 500), the filtration medium total amount is constant, reaches the purpose of smart filter.The filtrate of collecting after essence is filtered is acanthopanax senticosus extract.
As a reference, the preparation method of the former wine of grape wine is as follows:
After grape is preferred, remove the particle that rots, (crusher is white steel matter to go into crusher in crushing, Xinxiang, Henan light machine factory produces, 20-40 ton ability per hour, model JCP), stem of Fructus Vitis viniferae is removed in the time of broken, spiral pump by machinery band itself is sent into fermentor tank, fermentor tank is (the rotor fermenter self-controls of 20 tons of rotor fermenters, tank body has cooling zone, but heating and cooling, thermounit is arranged, temperature in the controlling tank, whole tank body can horizontally rotate, make the good of jar interior grape dipping), after reaching 80% capacity of tankage, add polygalacturonase, add-on is 100g/L (available from a Tianjin Wen Ding company), pectin in the grape is decomposed, added behind the polygalacturonase 24 hours, and added the high-efficiency activated acid leaven that falls, add-on is that (yeast is available from Tianjin Wen Ding company for 200g/L, the place of production: Spain), rotate after adding yeast in jar, temperature makes the pigment in the Pericarpium Vitis viniferae like this about 30 ℃, organic composition hot dipping is fully got off, in addition, the rotation fermentation has solved the problem of Sucus Vitis viniferae in the overturning cylinder, can also reduce microbial contamination, Controllable Temperature has been accelerated the speed of fermenting again.
According to chemical examination, the sugar in the grape just can separate below 5g/L, illustrates that the sugar in the grape has been converted into ethanol, and separation is exactly to remove pomace, and fruit juice carries out Primary Fermentation.Primary Fermentation is exactly the wine degree according to the chemical examination Fructus Vitis viniferae wine base, and insufficient section adds dried molassed, makes grape wine continue fermentation, reaches ideal fermented wine degree [12% (V/V)].Every 100mL grape wine will improve wine once, needs to add dried molassed 1.8 grams.
Primary Fermentation finishes the back (according to laboratory indexes, residual sugar 5g/L is following), carry out oxysuccinic acid → lactic fermentation, this fermentation is 20 ℃ of temperature, carry out under the air-tight state, can reduce the oxysuccinic acid in the wine, make it be converted into lactic acid, because oxysuccinic acid contains two acid groups, and lactic acid only contains an acid group, so, this fermentation is biological acid reduction effect worthy of the name, in addition, because the stimulus to the sense organ of oxysuccinic acid is obviously strong than lactic acid, oxysuccinic acid → lactic fermentation is big relatively to grape wine taste-affect, through after this fermentation, it is soft that grape wine becomes, big and fleshy, the fragrance enriching.
With fermentation ends, chemically examine the grape wine Normal juice of qualified (its index is stated as follows), pack in the freezing jar, the cylinder body insulation has cooling tube in the cylinder, stirrer, all employings stainless steel SUS304-2B material that all contact with wine is as cylinder body, cooling tube, paddle etc., low-temperature receiver send cold by freezing unit, requirement is in 10 hours, wine is cooled to-5 ℃, after the freezing week, low temperature (0-4 ℃) filters, filter with diatomite filter, mainly remove the winestone of freezing and crystallizing, mixtures such as pectin pigment, the refrigerated main purpose is to fall acid, fall pectin, change because tartaric solubility with temperature changes, temperature is low more, tartaric solubleness is more little, the freezing temperature that reduced, and the tartrate in the wine will become crystallization, refilter, make pure mellow wine and precipitation, tartrate separately reaches and falls sour purpose, has also improved the concentration and the stability of wine simultaneously.
The major equipment of freezing process: refrigerator; refrigeration compressor adopts U.S. excellent happy formula closed compression unit; make wine be cooled to temperature required (5 ℃) insulation rapidly; be provided with reliable mid point protector; can not damage compressor because of the former rate of overload or system; be equipped with pressurization self-poking arrangement automatically, capacity 5000L or 20000L, the place of production: east, Wenzhou City top machinofacture company limited.Freezing jar adopts the manufacturing of SUS304-2B stainless steel, cylinder volume 20m
3, diameter ф 2200mm, inner cylinder body height 5000mm, mixing speed 120-150r/min stirs moving rate 22-30KW, the type of cooling, tubulation.In addition, use Stainless Steel Pump, (the light machine in Xinxiang, Henan factory, T85001), diatomite filter (the light machine JBS40 of factory in Xinxiang, Henan).
After freezing, filter chemical examination and enter storage, the ageing stage, will handle the back former wine of clarification grape wine and put into oak barrel storage (storage time 1-3), make the softer coordination of wine, stay that to do production standby.
The main standard of the prepared former wine of grape wine is as follows:
Alcoholic strength: % (V/V) 11-12% (V/V)
Pol: (reducing sugar)＜5g/L
Total acid: (tartrate) 5-7.5g/L
Sugar-free extract:＞20g/L
Volatile acid: (acetometer)＜1.1g/L
Sulfurous gas: (total amount)＜250ppm
Iron (Fe)＜8mg/L.
[embodiment 2]
(unit: kg): the former wine 96 of grape wine, glucoside content are the acanthopanax senticosus extract 4 of 6-8g/ml to take by weighing each raw material by following weight.Above-mentioned raw materials is mixed, stir chemical examination, filtration, smart filter, the degerming plate filters, bottles, seals promptly.
The acanthopanax root extra dry red wine that present embodiment is prepared, its alcoholic strength are 12% (V/V), pol 3g/l, and total acid content 6.5g/l, multiple glucoside content is 0.06-0.08g/ml in the wine.
Wherein, but former wine of grape wine and glucoside content are preparation method's reference example 1 of the acanthopanax senticosus extract of 6-8g/ml.
[embodiment 3]
(unit: kg): the former wine 99 of grape wine, glucoside content are the acanthopanax senticosus extract 1 of 6-8g/ml to take by weighing each raw material by following weight.Above-mentioned raw materials is mixed, stir chemical examination, filtration, smart filter, the degerming plate filters, bottles, seals promptly.
The acanthopanax root extra dry red wine that present embodiment is prepared, the clear degree of its wine is 12% (V/V), pol 3g/l, total acid content 6.5g/l, multiple glucoside content is 0.06-0.08g/ml in the wine.
Wherein, but former wine of grape wine and glucoside content are preparation method's reference example 1 of the acanthopanax senticosus extract of 6-8g/ml.
The health-care effect viewing test of [test example] acanthopanax root extra dry red wine of the present invention
One, physical data
Have 64 routine patients and participate in test, wherein diabetic subject's 12 examples, often catch a cold patient's 28 examples, hyperlipemic patients 7 examples, rheumatism impotence numbness patient 17 examples.Man's 34 examples, women 30 examples, the oldest person 76 years old, age reckling 21 years old.
Two, drinking method
Drink acanthopanax root extra dry red wine twice of the present invention every day, each 100 milliliters, divide and sooner or later take, took continuously two months.
Three, observations
64 examples are participated among the patient of test, and wherein produce effects is 41 examples, effectively is 16 examples, invalid 7 examples, and total effective rate is 89%.
Above-mentioned test-results explanation, dry red winew of the present invention all has significant health-care effect for patients such as diabetes, hypoimmunity, hyperlipidemia or rheumatism impotence numbness.
Claims (9)
1. acanthopanax root extra dry red wine, it is characterized in that being made up of following component in percentage by weight: the former wine 96-99% of grape wine, glucoside content are the acanthopanax senticosus extract 1-4% of 6-8g/ml.
2. according to the acanthopanax root extra dry red wine of claim 1, it is characterized in that the weight percent of each composition is: the former wine 98% of grape wine, glucoside content are the acanthopanax senticosus extract 2% of 6-8g/ml.
3. according to the acanthopanax root extra dry red wine of claim 1, it is characterized in that the former wine of described grape wine is made up of by following weight part the former wine of grape wine that storage time is respectively 1 year, 2 years and 3 years: 30: 38: 30.
4. according to the acanthopanax root extra dry red wine of claim 1, it is characterized in that the former wine of described grape wine is prepared from according to following method: with the grape fragmentation, remove carpopodium, rotation fermentation, separate fruit juice, fruit juice adds dried molassed and carries out changing over to after Primary Fermentation, Primary Fermentation finish oxysuccinic acid → lactic fermentation, freezing, filter at low temperature, storage ageing, filters promptly.
5. according to the acanthopanax root extra dry red wine of claim 4, it is characterized in that described rotation fermentation be meant grape added rotor fermenter after, add polygalacturonase and the high-efficiency activated acid leaven that falls respectively, transmit ferment at 30 ℃ of temperature condition backspins; Described oxysuccinic acid → lactic fermentation is 20 ℃ of temperature, carries out under the air-tight state condition; Described freezing being meant in 10 hours cools to wine-5 ℃, a freezing week.
6. according to the acanthopanax root extra dry red wine of claim 1, it is characterized in that described acanthopanax senticosus extract prepares according to following method: the thick vat liquor of preparation Radix Et Caulis Acanthopanacis Senticosi, thick vat liquor is filtered, filtrate esterification, smart filter are promptly got acanthopanax senticosus extract.
7. according to the acanthopanax root extra dry red wine of claim 6, it is characterized in that described employing percolation prepares the thick vat liquor of Radix Et Caulis Acanthopanacis Senticosi; Described esterification is carried out esterification for the Radix Et Caulis Acanthopanacis Senticosi pH value of filtrate is adjusted to 9 with sodium hydroxide solution under the weak basic condition.
8. according to the acanthopanax root extra dry red wine according to claim 1, it is characterized in that its alcoholic strength is 12%, pol is less than 4g/l, and total acid content is 5-7.5g/l, and glucoside content is 0.06-0.08g/ml in the wine.
9. method for preparing claim 1 acanthopanax root extra dry red wine, step is as follows:
1) takes by weighing each raw material by following weight percent: the former wine 96-99% of grape wine, acanthopanax senticosus extract 1-4%;
2) above-mentioned raw materials mix is stirred, chemical examination, filter, smart filter, degerming plate filter, bottle, seal promptly.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101225353B (en) * | 2007-12-27 | 2010-12-08 | 邹宇 | Acanthopanax root grape wine and process for preparing the same |
| CN101649284B (en) * | 2009-09-17 | 2012-02-15 | 大连工业大学 | Acanthopanax sessiliflorus fruit wine and brewing method thereof |
| CN101649283B (en) * | 2009-09-17 | 2012-05-23 | 大连工业大学 | Blackberry acanthopanax sessiliflorus fruit wine and brewing method thereof |
| CN101649285B (en) * | 2009-09-17 | 2012-05-30 | 大连工业大学 | Strawberry acanthopanax sessiliflorus fruit wine and brewing method thereof |
| CN102559470A (en) * | 2010-12-31 | 2012-07-11 | 王茂祥 | Vitis amurensis fermented vinegar and production method thereof |
| CN103087864A (en) * | 2011-10-27 | 2013-05-08 | 张月志 | Preparation method of dry red wine comprising aloe extracted juice |
| CN104087492A (en) * | 2014-06-24 | 2014-10-08 | 高耸 | Alcoholic drink mixed with fruit juice, and preparation method thereof |
| CN107254376A (en) * | 2017-06-30 | 2017-10-17 | 宁夏农林科学院枸杞工程技术研究所 | A kind of method for preparing Lycium ruthenicum fruit wine using fresh black fruit fructus lycii |
| CN109251825A (en) * | 2018-12-03 | 2019-01-22 | 中国农业科学院特产研究所 | Wilsonii ice red wine and preparation method thereof |
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- 2005-08-31 CN CN 200510093922 patent/CN1733884A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101225353B (en) * | 2007-12-27 | 2010-12-08 | 邹宇 | Acanthopanax root grape wine and process for preparing the same |
| CN101649284B (en) * | 2009-09-17 | 2012-02-15 | 大连工业大学 | Acanthopanax sessiliflorus fruit wine and brewing method thereof |
| CN101649283B (en) * | 2009-09-17 | 2012-05-23 | 大连工业大学 | Blackberry acanthopanax sessiliflorus fruit wine and brewing method thereof |
| CN101649285B (en) * | 2009-09-17 | 2012-05-30 | 大连工业大学 | Strawberry acanthopanax sessiliflorus fruit wine and brewing method thereof |
| CN102559470A (en) * | 2010-12-31 | 2012-07-11 | 王茂祥 | Vitis amurensis fermented vinegar and production method thereof |
| CN102559470B (en) * | 2010-12-31 | 2014-07-02 | 王茂祥 | Vitis amurensis fermented vinegar and production method thereof |
| CN103087864A (en) * | 2011-10-27 | 2013-05-08 | 张月志 | Preparation method of dry red wine comprising aloe extracted juice |
| CN104087492A (en) * | 2014-06-24 | 2014-10-08 | 高耸 | Alcoholic drink mixed with fruit juice, and preparation method thereof |
| CN107254376A (en) * | 2017-06-30 | 2017-10-17 | 宁夏农林科学院枸杞工程技术研究所 | A kind of method for preparing Lycium ruthenicum fruit wine using fresh black fruit fructus lycii |
| CN109251825A (en) * | 2018-12-03 | 2019-01-22 | 中国农业科学院特产研究所 | Wilsonii ice red wine and preparation method thereof |
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Application publication date: 20060215 |