Preparation method of evodia rutaecarpa fruit wine and evodia rutaecarpa fruit wine

Abstract

The application discloses a preparation method of a fructus rubrifici fruit wine and the fructus rubrifici fruit wine, and the preparation method comprises the following steps: (1) fructus rubrifici raw material treatment: impurities of fructus rubrifici raw materials are removed, 2-3 times of edible salt water is added, and soaking is carried out for 0.5-1 hours, then filtering is carried out, and pure water is used for cleaning; (2) fresh knotweed herb raw material treatment: impurities of fresh knotweed herb are removed, 2-3 times of edible salt water is added, and soaking is carried out for 0.5-1 hours, then filtering is carried out, and pure water is used for cleaning; (3) fermentation: the cleaned fructus rubrifici, the fresh knotweed herb, sugar and pure water are added into a container in a proportion of 10-20:1-2:8-12:100 of mass ratio, uniform stirring is carried out, the container is well sealed, and fermentation is carried out for 50-60 days under the condition that the air temperature is 25-40 DEG C; and (4) after the fermentation is completed, the prepared fructus rubrifici fruit wine is filtered, sterilized and filled, and the fructus rubrifici fruit wine is obtained; the method is simple in operation, the prepared fructus rubrifici fruit wine is sour and sweet and slightly has wine aroma, has a long aftertaste, is rich in various amino acids and iron, and is a healthy fruit wine rich in nutrients.

Description

Technical Field

[0001] This invention relates to the field of fruit wine brewing technology, and in particular to a method for preparing Lulutong fruit wine and Lulutong fruit wine. Background Technology

[0002] *Liquidambaris* Fructus, also known as maple fruit, maple wood, upper ball, fragrant fruit, nine-hole seed, maple ball, wolf eye, and wolf eye, is the dried, mature inflorescence of the *Liquidambaris* tree, a plant in the Hamamelidaceae family. It consists of numerous small capsules, spherical in shape, 2-3 cm in diameter. A peduncle is located at the base. The surface is grayish-brown or brownish-gray, with numerous sharp spines and small, blunt, beak-like spines, 0.5-1 mm long, which are easily broken. The tops of the small capsules split open, revealing honeycomb-like pores. It is light, hard, and not easily broken. It has a faint odor and a bland taste.

[0003] The main components of *Lulutong* (a type of orchid) are luciferin, oleanolic acid, styracin, caryophyllene, and betulinic acid, as well as various amino acids and relatively abundant iron. *Lulutong* is conventionally used as a traditional Chinese medicine, and currently no one has processed it into a fruit wine for daily consumption. The purpose of this invention is to provide a method for preparing *Lulutong* fruit wine, offering consumers a highly nutritious alcoholic beverage. Summary of the Invention

[0004] The purpose of this invention is to address the problem that currently, *Lysimachia christinae* is mainly used as a medicinal material, and no one has yet processed it into fruit wine for daily consumption, resulting in a relatively limited application prospect. This invention provides a method for preparing *Lysimachia christinae* fruit wine and the resulting fruit wine.

[0005] The present invention provides a method for preparing a fruit wine containing *Lulutong* (a type of orchid), comprising the following steps:

[0006] (1) Processing of raw materials of Lulutong: Remove impurities from the collected Lulutong raw materials, add 2-3 times the mass of edible salt water of Lulutong raw materials, the mass fraction of edible salt water is 5-10%, soak for 0.5-1 hours, then filter and rinse with pure water;

[0007] (2) Processing of raw materials of Polygonum hydropiper: Remove impurities from the collected fresh Polygonum hydropiper, add 2-3 times the weight of the Polygonum hydropiper in edible salt water with a mass fraction of 5-10%, soak for 0.5-1 hour, then filter and rinse with purified water.

[0008] (3) Fermentation: Add the cleaned Lulutong:Polygonum hydropiper:sugar:purified water in a mass ratio of 10-20:1-2:8-12:100 into a container, stir well, seal the container, and ferment for 50-60 days at an air temperature of 25-40℃. Fermentation is then complete.

[0009] (4) After fermentation, the resulting Lulutong fruit wine is filtered, sterilized, and bottled.

[0010] In step (3) above, the fermentation time of the fruit wine varies with temperature. The specific fermentation time varies with temperature as follows:

[0011] A. When the temperature is 0-15℃, the fermentation time is 90-150 days;

[0012] B. When the temperature is 15-25℃, the fermentation time is 60-90 days;

[0013] C. When the temperature is 25-40℃, the fermentation time is 50-60 days.

[0014] The raw material for *Lycopus lucidus* in this invention is selected from mature and dried fruit, and the raw material for *Polygonum hydropiper* is selected from fresh *Polygonum hydropiper* grass.

[0015] The Lulutong fruit wine prepared by the above-mentioned method is sweet and sour with a slight aroma of alcohol, and has a long aftertaste. It is rich in various amino acids and iron, making it a healthy fruit wine with abundant nutrients.

[0016] The Lulutong fruit wine produced by this invention, after fermentation, dissolves the amino acids and iron in the Lulutong raw material into the fruit wine, allowing consumers to supplement various amino acids and iron when drinking Lulutong fruit wine. It contains 121mg / L of iron, 0.0172g / 100mL of total flavonoids, and 0.010g / 100mL of total amino acids (a total of 13 amino acids), which is beneficial to human health and enriches the existing varieties of fruit wine, and has broad market prospects.

[0017] The physicochemical properties of the *Lycoperdon perlatum* fruit wine prepared by this invention are shown in Table 1 below:

[0018] Detailed Implementation

[0019] Example 1

[0020] A method for preparing a fruit wine containing *Lulutong* (a type of orchid) includes the following steps:

[0021] (1) Processing of raw materials of Lulutong: Remove impurities from the collected Lulutong raw materials, add 3 times the mass of edible salt water of Lulutong raw materials, the mass fraction of edible salt water is 8%, soak for 0.5 hours, then filter and rinse with purified water;

[0022] (2) Processing of raw materials of Polygonum hydropiper: Remove impurities from the collected fresh Polygonum hydropiper, add 3 times the mass of edible salt water with a mass fraction of 8%, soak for 0.5 hours, then filter and rinse with purified water;

[0023] (3) Fermentation: Add 15kg of cleaned Lulutong, 1kg of hot Polygonum hydropiper, 10kg of sugar and 100kg of purified water into a container, stir well, seal the container, and ferment for 60 days at an air temperature of 25-40℃. Fermentation is then complete.

[0024] (4) After fermentation, the resulting Lulutong fruit wine is filtered, sterilized, and bottled.

[0025] The *Lulutong* fruit wine prepared in this embodiment was sent to Wuhan Huace Testing Technology Co., Ltd. for testing. The physicochemical properties of the *Lulutong* fruit wine are shown in Table 2 below, and the nutrients it contains are shown in Table 3 below.

[0026] Table 2. Physicochemical properties of the *Lulutong* fruit wine prepared in Example 1

[0027]

[0028] Table 3. Nutrient content of the *Lulutong* fruit wine prepared in Example 1

[0029]

[0030] The Lulutong fruit wine prepared in this embodiment contains 13 kinds of amino acids, with a total amino acid content of 0.010g / 100mL. It also contains 0.0172g / 100mL of total flavonoids and 121mg / L of iron. It is rich in nutrients and beneficial to human health.

[0031] Example 2

[0032] A method for preparing a fruit wine containing *Lulutong* (a type of orchid) includes the following steps:

[0033] (1) Processing of raw materials of Lulutong: Remove impurities from the collected Lulutong raw materials, add edible salt water with a mass fraction of 5% of the raw materials, soak for 1 hour, then filter and rinse with purified water.

[0034] (2) Processing of raw materials of Polygonum hydropiper: Remove impurities from the collected fresh Polygonum hydropiper, add edible salt water with a mass fraction of 5% of Polygonum hydropiper, soak for 1 hour, then filter and rinse with purified water.

[0035] (3) Fermentation: Add 10kg of cleaned Lulutong, 1kg of Polygonum hydropiper, 8kg of sugar and 100kg of purified water into a container, stir well, seal the container, and ferment for 90 days at an air temperature of 15-25℃. Fermentation is then complete.

[0036] (4) After fermentation, the resulting Lulutong fruit wine is filtered, sterilized, and bottled.

[0037] Example 3

[0038] A method for preparing a fruit wine containing *Lulutong* (a type of orchid) includes the following steps:

[0039] (1) Processing of raw materials of Lulutong: Remove impurities from the collected Lulutong raw materials, add 3 times the mass of edible salt water of Lulutong raw materials, the mass fraction of edible salt water is 10%, soak for 0.5 hours, then filter and rinse with purified water;

[0040] (2) Processing of raw materials of Polygonum hydropiper: Remove impurities from the collected fresh Polygonum hydropiper, add 3 times the mass of edible salt water with a mass fraction of 10%, soak for 1 hour, then filter and rinse with purified water.

[0041] (3) Fermentation: Add 20kg of cleaned *Lysimachia christinae*, 2kg of *Polygonum hydropiper*, 12kg of sugar, and 100kg of purified water into a container, stir well, seal the container, and ferment for 120 days at a temperature of 0-15℃. Fermentation is then complete.

[0042] (4) After fermentation, the resulting Lulutong fruit wine is filtered, sterilized, and bottled.

[0043] Example 4

[0044] A method for preparing a fruit wine containing *Lulutong* (a type of orchid) includes the following steps:

[0045] (1) Processing of raw materials of Lulutong: Remove impurities from the collected Lulutong raw materials, add 2.5 times the mass of edible salt water of Lulutong raw materials, the mass fraction of edible salt water is 7.5%, soak for 0.8 hours, then filter and rinse with purified water;

[0046] (2) Processing of raw materials of Polygonum hydropiper: Remove impurities from the collected fresh Polygonum hydropiper, add 2.5 times the mass of edible salt water of Polygonum hydropiper with a mass fraction of 7.5%, soak for 0.8 hours, then filter and rinse with purified water;

[0047] (3) Fermentation: Add 14kg of cleaned *Lysimachia christinae*, 1.2kg of *Polygonum hydropiper*, 9kg of sugar, and 100kg of purified water to a container, stir well, seal the container, and ferment for 150 days at a temperature of 0-15℃. Fermentation is then complete.

[0048] (4) After fermentation, the resulting Lulutong fruit wine is filtered, sterilized, and bottled.

[0049] Example 5

[0050] A method for preparing a fruit wine containing *Lulutong* (a type of orchid) includes the following steps:

[0051] (1) Processing of raw materials of Lulutong: Remove impurities from the collected Lulutong raw materials, add 2.8 times the mass of edible salt water of Lulutong raw materials, the mass fraction of edible salt water is 6%, soak for 0.6 hours, then filter and rinse with purified water;

[0052] (2) Processing of raw materials of Polygonum hydropiper: Remove impurities from the collected fresh Polygonum hydropiper, add 2.8 times the mass of edible salt water of Polygonum hydropiper with a mass fraction of 6%, soak for 0.6 hours, then filter and rinse with purified water;

[0053] (3) Fermentation: Add 16kg of cleaned *Lysimachia christinae*, 1.5kg of *Polygonum hydropiper*, 11kg of sugar, and 100kg of purified water into a container, stir well, seal the container, and ferment for 80 days at a temperature of 15-25℃. Fermentation is then complete.

[0054] (4) After fermentation, the resulting Lulutong fruit wine is filtered, sterilized, and bottled.

[0055] The above embodiments are merely illustrative explanations of the present invention and are not intended to limit the present invention in any way. Any person who implements the technical solution of the present invention by making any changes or altering parameters based on the principles of the claims of the present invention shall be deemed to have fallen within the protection scope of the claims of the present invention.

Claims

1. A method for preparing a fruit wine, characterized in that... Includes the following steps: (1) Processing of raw materials of Lulutong: Remove impurities from the collected Lulutong raw materials, add 2-3 times the mass of edible salt water of Lulutong raw materials, the mass fraction of edible salt water is 5-10%, soak for 0.5-1 hours, then filter and rinse with pure water; (2) Processing of raw materials of Polygonum hydropiper: Remove impurities from the collected fresh Polygonum hydropiper, add 2-3 times the weight of the Polygonum hydropiper in edible salt water with a mass fraction of 5-10%, soak for 0.5-1 hour, then filter and rinse with purified water. (3) Fermentation: Add the cleaned Lulutong:Polygonum hydropiper:sugar:purified water in a mass ratio of 10-20:1-2:8-12:100 into a container, stir well, seal the container, and ferment for 50-60 days at an air temperature of 25-40℃. Fermentation is then complete. (4) After fermentation, the obtained Lulutong fruit wine is filtered, sterilized, and bottled to obtain the product; The raw material for Lulutong is selected from mature and dried fruit, and the raw material for Lajiao is selected from fresh Lajiao grass; The physicochemical properties of the prepared Lulutong fruit wine are as follows: ethanol: 8-13% vol, total sugar (calculated as glucose): 100-150 g / L, total acid (calculated as acetic acid): 3-5 g / L, dry extract: 20-30 g / L, microorganisms: not detectable.

2. The method for preparing a fruit wine according to claim 1, characterized in that... Includes the following steps: (1) Processing of raw materials of Lulutong: Remove impurities from the collected Lulutong raw materials, add 3 times the mass of edible salt water of Lulutong raw materials, the mass fraction of edible salt water is 8%, soak for 0.5 hours, then filter and rinse with purified water; (2) Processing of raw materials of Polygonum hydropiper: Remove impurities from the collected fresh Polygonum hydropiper, add 3 times the mass of edible salt water with a mass fraction of 8%, soak for 0.5 hours, then filter and rinse with purified water; (3) Fermentation: Add 15kg of cleaned Lulutong, 1kg of hot Polygonum hydropiper, 10kg of sugar and 100kg of purified water into a container, stir well, seal the container, and ferment for 60 days at an air temperature of 25-40℃. Fermentation is then complete. (4) After fermentation, the obtained Lulutong fruit wine is filtered, sterilized, and bottled to obtain the product; The physicochemical properties of the prepared Lulutong fruit wine were tested as follows: ethanol: 10% vol, total sugar (calculated as glucose): 123.8 g / L, total acid (calculated as acetic acid): 3.0 g / L, dry extract: 24.8 g / L, microorganisms: not detectable; The nutrients contained are as follows: Iron: 121 mg / L, Total flavonoids (calculated as rutin): 0.0172 g / 100 mL, Total amino acids: 0.010 g / 100 mL, Histidine: <0.00079 g / 100 mL, Aspartic acid: 0.0018 g / 100 mL, Lysine: 0.0011 g / 100 mL, Serine: 0.0013 g / 100 mL, Glutamic acid: 0.0027 g / 100 mL L, glycine: 0.0010g / 100mL, leucine: <0.0014g / 100mL, phenylalanine: <0.0033g / 100mL, threonine: 0.0011g / 100mL, proline: <0.0035g / 100mL, alanine: <0.0039g / 100mL, valine: 0.00089g / 100mL, isoleucine: 0.00057g / 100mL.

3. A method for preparing a fruit wine, characterized in that... Includes the following steps: (1) Processing of raw materials of Lulutong: Remove impurities from the collected Lulutong raw materials, add 2-3 times the mass of edible salt water of Lulutong raw materials, the mass fraction of edible salt water is 5-10%, soak for 0.5-1 hours, then filter and rinse with pure water; (2) Processing of raw materials of Polygonum hydropiper: Remove impurities from the collected fresh Polygonum hydropiper, add 2-3 times the weight of the Polygonum hydropiper in edible salt water with a mass fraction of 5-10%, soak for 0.5-1 hour, then filter and rinse with purified water. (3) Fermentation: Add the cleaned Lulutong:Polygonum hydropiper:sugar:purified water in a mass ratio of 10-20:1-2:8-12:100 into a container, stir well, seal the container, and ferment for 90-150 days when the temperature is 0-15℃. (4) After fermentation, the obtained Lulutong fruit wine is filtered, sterilized, and bottled to obtain the product; The raw material for Lulutong is selected from mature and dried fruit, and the raw material for Lajiao is selected from fresh Lajiao grass; The physicochemical properties of the prepared Lulutong fruit wine are as follows: ethanol: 8-13% vol, total sugar (calculated as glucose): 100-150 g / L, total acid (calculated as acetic acid): 3-5 g / L, dry extract: 20-30 g / L, microorganisms: not detectable.

4. A method for preparing a fruit wine, characterized in that... Includes the following steps: (1) Processing of raw materials of Lulutong: Remove impurities from the collected Lulutong raw materials, add 2-3 times the mass of edible salt water of Lulutong raw materials, the mass fraction of edible salt water is 5-10%, soak for 0.5-1 hours, then filter and rinse with pure water; (2) Processing of raw materials of Polygonum hydropiper: Remove impurities from the collected fresh Polygonum hydropiper, add 2-3 times the weight of the Polygonum hydropiper in edible salt water with a mass fraction of 5-10%, soak for 0.5-1 hour, then filter and rinse with purified water. (3) Fermentation: Add the cleaned Lulutong:Polygonum hydropiper:sugar:purified water in a mass ratio of 10-20:1-2:8-12:100 into a container, stir well, seal the container, and ferment for 60-90 days at a temperature of 15-25℃. (4) After fermentation, the obtained Lulutong fruit wine is filtered, sterilized, and bottled to obtain the product; The raw material for Lulutong is selected from mature and dried fruit, and the raw material for Lajiao is selected from fresh Lajiao grass; The physicochemical properties of the prepared Lulutong fruit wine are as follows: ethanol: 8-13% vol, total sugar (calculated as glucose): 100-150 g / L, total acid (calculated as acetic acid): 3-5 g / L, dry extract: 20-30 g / L, microorganisms: not detectable.

5. The Lulutong fruit wine prepared by the method for preparing Lulutong fruit wine as described in claim 1, 2, 3 or 4.

Images