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Biological health wine and its making process

A health-care wine and biological technology, applied in the preparation of alcoholic beverages, can solve problems such as poor taste and strong medicinal taste, and achieve the effects of stable product quality, unique taste and long shelf life

Inactive Publication Date: 2007-08-22
雷振东
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are many kinds of health-care wines on the market. Most of these health-care wines use animals and plants as the main raw materials. Although they have certain health-care functions, the wine has a fishy smell of animals or a strong medicinal smell, and the taste is poor.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The composite culture of embodiment 1 three bacterial classifications

[0016] First pass live steam in the 250L strain tank, and the temperature in the tank rises to 121°C. After sterilizing for 30 minutes, pour distilled water into the interlayer of the tank to cool down to 50°C, and then add 20g of agar, 10g of peptone, 10g of beef extract, and sodium acetate into the tank. 5g, glucose 5g, Tween 801g, ammonium citrate 2g, yeast extract 5g, MnSO 4 ·H 2 O0.1g, MgSO 4 ·7H 2 O0.2g, K 2 HPO 4 1g, and add water to 1000ml. Raise the temperature in the tank to 121°C, let it cool for 25 minutes, and then pour distilled water into the interlayer. When the temperature in the tank drops to 35°C, add the cultured acidophilus milk in a ratio of 1:1:1 by volume. Bacillus, Lactobacillus bulgaricus, and Saccharomyces cerevisiae were cultured at a temperature of 35°C for 48 hours.

Embodiment 2

[0017] The big tank culture of embodiment 2 composite strains

[0018] First pass live steam in a 2000L large tank. When the temperature in the tank rises to 120°C, sterilize for 30 minutes, and when the interlayer of the tank is cooled to 50°C with distilled water, add 20g of fructooligosaccharides and 20g of oligosaccharides to the tank, and add water to 1000ml, then heated up to 120°C for disinfection for 30 minutes, cooled to 35°C, and inserted into the tank 75ml of the compound bacteria cultured in Example 1. After picking up the strains, keep warm at 25°C, cultivate for 100-105 hours, and detect that the strains in the liquid have increased to a concentration of 10 8 When the cfu / ml is above, the obtained liquid is conventionally canned to obtain health-care wine.

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Abstract

The biological health wine is prepared with acidophilic lactobacillus, Bulgarian lactobacillus and Saccharomyces cerevisiae, and through composite culturing. The preparation process includes the following steps: 1. conventional culturing of acidophilic lactobacillus strain, Bulgarian lactobacillus strain and Saccharomyces cerevisiae strain; 2. inoculating the cultured strains in the equal ratio to agar culture medium in seed tank for composite culturing at 35 deg.c for 48 hr; 3. inoculating the cultured composite seed to culture medium of oligofructose and oligose in fermentation tank for further culturing at 25-28 deg.c for 100-105 hr; and 4. canning the fermented liquid with bacillus concentration over 10<8> cfu / ml as the health wine.

Description

technical field [0001] The invention relates to a health wine and a preparation method thereof, in particular to a health wine with living biological bacteria and a preparation method thereof. Background technique [0002] There are many types of health care wines in the market, most of which use animals and plants as main raw materials. Although they have certain health care functions, the wine has a fishy smell of animals or a strong medicinal smell, and the taste is relatively poor. In recent years, the use of microbial technology to develop beneficial dust fungus health products has become popular all over the world. Many studies have shown that probiotics can improve the function of the digestive system, improve diarrhea symptoms, and maintain the balance of intestinal flora. The development of biological live bacteria wine drinks with health care functions is a hot spot of current research. Contents of the invention [0003] The technical problem to be solved by th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 雷振东
Owner 雷振东
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