Prunus salicina fermented fruit wine with health-care effect

Abstract

The invention discloses prunus salicina fermented fruit wine with a health-care effect, and relates to the technical field of fruit wine brewing. The prunus salicina fermented fruit wine is prepared from the following raw materials in parts by weight: 70-90 parts of prunus salicina, 10-20 parts of fructus rhodomyrti, 5-10 parts of a functional compound, 1-3 parts of an emulsifier, 1-3 parts of tartaric acid, 1-3 parts of rock candy, 1-3 parts of food-grade KHCO3 and 1-3 parts of yeast. According to the prunus salicina fermented fruit wine with the health-care effect, rhodomyrtus tomentosa and the functional compound can be added in the prunus salicina fruit wine brewing process, so that the health-care effect of the prunus salicina fruit wine is greatly improved, and the purposes of ensuring the taste of the prunus salicina fruit wine and enabling the prunus salicina fruit wine to have a relatively good health-care effect are well achieved; the prunus salicina fruit wine has a relatively good health-care effect, so that the prunus salicina fruit wine is very beneficial to popularization and drinking of the prunus salicina fruit wine.

Description

Technical Field

[0001] The invention relates to the technical field of fruit wine brewing, in particular to hollow plum fermented fruit wine with health-care effects. Background Art

[0002] Fruit wine is made by fermenting the sugar in the fruit into alcohol through yeast. It contains fruit flavor and alcohol. It is the earliest wine that humans learned to brew. As early as 6,000 years ago, the Sumerians and ancient Egyptians were already brewing wine [1]. Ordinary families often brew some fruit wine for drinking. For example, plum wine, grape wine, etc. Because there are some wild yeasts on the skin of these fruits, plus some sucrose, there is no need to add additional yeast to ferment. However, the traditional folk method of making wine is often time-consuming and easily contaminated. Therefore, adding some active yeast is an ideal method to quickly brew fruit wine.

[0003] Hollow plum is a member of the genus Prunus in the Rosaceae family, also known as Shazi hollow plum. It is produced in Shazi Town, Yanhe Tujia Autonomous County, Guizhou Province. Nanzhuang and Yonghong villages are the best. Transplanting to other places will cause the fruit to deteriorate. It is a regional specialty high-quality fruit. The fruit of hollow plum is oblate. After maturity, it is covered with a silver-gray white wax protective layer. The flesh is yellow-white and the fruit color is bright green-gray. It has the characteristics of crisp and tender flesh, juicy and refreshing, moderate sweetness and sourness, rich nutrition, and fragrant and sweet. It is praised as a fine product among plums and enjoys the reputation of "King of Plums". Hollow plum is rich in nutrients such as protein, fat, carbohydrates, calcium, phosphorus, iron, carotene, riboflavin, niacin, ascorbic acid, etc. It has the effects of clearing heat and relieving summer heat, strengthening the spleen and appetizing, and nourishing the skin and prolonging life. When the fruit is used for fresh consumption, it tastes sweet, and no matter how much is eaten, diarrhea will not occur. It is a good product among plums and is known as "the fairy fruit on earth, the Maotai among plums". At present, hollow plums are mainly eaten fresh, with few by-products, which leads to a small market for hollow plums. In addition, the absorption of nutrients in hollow plums is small when eaten fresh, and the nutritional effect is low. In view of this, in order to expand the hollow plum market, the researchers used hollow plums as raw materials and fermented them into hollow plum wine.

[0004] The current hollow plum wine has relatively simple effects, and only has the ingredients and taste of hollow plums, but does not have a good health-care effect. It is impossible to add mulberry seeds and functional complexes during the brewing process of hollow plum wine to greatly improve the health-care effect of hollow plum wine. It is impossible to achieve the purpose of both ensuring the taste of hollow plum wine and enabling hollow plum wine to have a good health-care effect, which is very unfavorable for the promotion and drinking of hollow plum wine. Summary of the invention

[0005] 1. Technical issues to be resolved

[0006] In view of the deficiencies in the prior art, the present invention provides a hollow plum fermented fruit wine with health-care effects, which solves the problem that the current hollow plum fruit wine has a relatively single effect, only has the ingredients and taste of hollow plums, does not have a good health-care effect, cannot add mulberry seeds and functional composite materials during the brewing process of hollow plum fruit wine to greatly improve the health-care effect of hollow plum fruit wine, and cannot achieve the purpose of both ensuring the taste of hollow plum fruit wine and enabling hollow plum fruit wine to have a good health-care effect.

[0007] (II) Technical solution

[0008] To achieve the above objectives, the present invention is implemented through the following technical scheme: a hollow plum fermented fruit wine with health care effects, the raw materials of which include, by weight: 70-90 parts of hollow plums, 10-20 parts of mulberries, 5-10 parts of functional complexes, 1-3 parts of emulsifiers, 1-3 parts of tartaric acid, 1-3 parts of crystal sugar, 1-3 parts of food-grade KHCO3 and 1-3 parts of yeast.

[0009] Preferably, the raw materials include, by weight: 80 parts of hollow plums, 15 parts of mulberry fruits, 3 parts of functional complexes, 2 parts of emulsifiers, 2 parts of tartaric acid, 2 parts of crystal sugar, 2 parts of food-grade KHCO3 and 2 parts of yeast.

[0010] Preferably, the raw materials include, by weight: 70 parts of hollow plums, 10 parts of mulberries, 5 parts of functional complexes, 1 part of emulsifier, 1 part of tartaric acid, 1 part of crystal sugar, 1 part of food-grade KHCO3 and 1 part of yeast.

[0011] Preferably, the raw materials include, by weight: 90 parts of hollow plums, 20 parts of mulberry fruits, 10 parts of functional complexes, 3 parts of emulsifiers, 3 parts of tartaric acid, 3 parts of crystal sugar, 1-3 parts of food-grade KHCO3 and 3 parts of yeast.

[0012] Preferably, the functional complex is a combination of two or more of wolfberry, ginseng, black sesame or walnut kernel.

[0013] Preferably, the emulsifier is one of pectinase, diglycerol fatty acid ester, carrageenan, phospholipids, citric acid fatty acid glyceride or lactic acid fatty acid glyceride.

[0014] Preferably, the functional compound is a powdery material.

[0015] The present invention also provides a method for preparing hollow plum fermented fruit wine with health-care effects, which specifically comprises the following steps:

[0016] S1. Juice processing: freshly picked hollow plums are precooled and then transferred to a cold storage for freezing at -5-0°C for 1-2 hours, then the frozen hollow plums are thawed naturally, crushed and pitted to extract juice, and fresh berries are washed and juiced, then the hollow plum juice and berry juice are respectively put into the same fermentation tank for mixing and stirring until they are evenly stirred;

[0017] S2, mixing treatment: adding the functional compound and the emulsifier to the juice obtained in step S1 in sequence, mixing and stirring for 20-30 minutes by a mixing device at a temperature of 10-15° C. and a rotation speed of 300-400 r / min to obtain a mixture, then measuring the pH value and sugar content of the hollow plum juice, and then adding tartaric acid and crystal sugar to adjust the pH value and sugar content of the fermentation liquid;

[0018] S3, fermentation treatment: add activated brewer's yeast to the fermentation liquid, insert a respirator, store for a period of time, after bubbles are evenly generated in the respirator, ferment the inoculated fermentation liquid at low temperature, and monitor the specific gravity and sugar content of the fermentation process with a hydrometer or refractometer, and wait until the specific gravity no longer changes or the sugar content is fermented;

[0019] S4, squeezing treatment: the fermented juice is squeezed and filtered and then put into a wine storage tank. After fermentation for 1-2 months, the pH of the aged wine is measured. When it is less than 3.6, food grade KHCO3 is added to adjust the pH to 3.6±0.1;

[0020] S5. Post-processing: Filter the aged wine through filtering equipment to obtain sake, and then fill the sake into bottles of corresponding sizes through filling equipment. After passing the quality inspection, it can be packaged.

[0021] (III) Beneficial effects

[0022] The invention provides a hollow plum fermented fruit wine with health-care effects. Compared with the prior art, the hollow plum fermented fruit wine with health-care effects has the following beneficial effects: the raw materials of the hollow plum fermented fruit wine with health-care effects include, by weight, 70-90 parts of hollow plums, 10-20 parts of mulberries, 5-10 parts of functional compounds, 1-3 parts of emulsifiers, 1-3 parts of tartaric acid, 1-3 parts of crystal sugar, 1-3 parts of food-grade KHCO3 and 1-3 parts of yeast, and the mulberries and the functional compounds can be added in the hollow plum wine brewing process to greatly improve the health-care effects of the hollow plum wine, and well achieve the purpose of both ensuring the taste of the hollow plum wine and enabling the hollow plum wine to have a good health-care effect, greatly enriching the efficacy of the hollow plum wine, and having a good health-care effect, so as to be very beneficial to the promotion and drinking of the hollow plum wine. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 The present invention is a flow chart of the preparation method. DETAILED DESCRIPTION

[0024] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0025] See also Figure 1 The embodiments of the present invention provide three technical solutions: a hollow plum fermented fruit wine with health-care effects, specifically including the following embodiments:

[0026] Embodiment 1: A hollow plum fermented fruit wine with health care effect, the raw materials of which include by weight: 80 parts of hollow plums, 15 parts of mulberries, 3 parts of functional complex, 2 parts of emulsifier, 2 parts of tartaric acid, 2 parts of crystal sugar, 2 parts of food-grade KHCO3 and 2 parts of yeast, the functional complex is a combination of wolfberry, ginseng, black sesame and walnut kernels, the emulsifier is pectinase, and the functional complex is a powdered powder.

[0027] The embodiment of the present invention also provides a method for preparing hollow plum fermented fruit wine with health-care effects, which specifically comprises the following steps:

[0028] S1. Juice processing: freshly picked hollow plums are precooled and then transferred to a cold storage for freezing at -3°C for 1.5 hours, then the frozen hollow plums are thawed naturally, crushed and pitted to extract juice, and fresh berries are washed and juiced, and then the hollow plum juice and berry juice are respectively put into the same fermentation tank for mixing and stirring until they are evenly stirred;

[0029] S2, mixing treatment: adding the functional compound and the emulsifier to the juice obtained in step S1 in sequence, mixing and stirring for 25 minutes at a temperature of 13° C. and a rotation speed of 350 r / min by a mixing device to obtain a mixture, then measuring the pH value and sugar content of the hollow plum juice, and then adding tartaric acid and crystal sugar to adjust the pH value and sugar content of the fermentation liquid;

[0030] S3, fermentation treatment: add activated brewer's yeast to the fermentation liquid, insert a respirator, store for a period of time, after bubbles are evenly generated in the respirator, ferment the inoculated fermentation liquid at low temperature, and monitor the specific gravity and sugar content of the fermentation process with a hydrometer or refractometer, and wait until the specific gravity no longer changes or the sugar content is fermented;

[0031] S4, squeezing treatment: the fermented juice is squeezed and filtered and then put into a wine storage tank. After fermentation for 1.5 months, the pH of the aged wine is measured. When it is less than 3.6, food grade KHCO3 is added to adjust the pH to 3.6±0.1;

[0032] S5. Post-processing: Filter the aged wine through filtering equipment to obtain sake, and then fill the sake into bottles of corresponding sizes through filling equipment. After passing the quality inspection, it can be packaged.

[0033] Example 2: A hollow plum fermented fruit wine with health care effects, the raw materials of which include, by weight: 70 parts of hollow plums, 10 parts of mulberries, 5 parts of functional complexes, 1 part of emulsifier, 1 part of tartaric acid, 1 part of crystal sugar, 1 part of food-grade KHCO3 and 1 part of yeast, the functional complex is a combination of wolfberry and ginseng, the emulsifier is diglycerol fatty acid ester, and the functional complex is a powdery powder.

[0034] The embodiment of the present invention also provides a method for preparing hollow plum fermented fruit wine with health-care effects, which specifically comprises the following steps:

[0035] S1. Juice processing: freshly picked hollow plums are precooled and then transferred to a cold storage for freezing at -5°C for 1 hour, then the frozen hollow plums are thawed naturally, crushed and pitted to extract juice, and fresh berries are washed and juiced, then the hollow plum juice and berry juice are respectively put into the same fermentation tank for mixing and stirring until they are evenly stirred;

[0036] S2, mixing treatment: adding the functional compound and the emulsifier to the juice obtained in step S1 in sequence, mixing and stirring for 20 minutes at a temperature of 10° C. and a rotation speed of 300 r / min by a mixing device to obtain a mixture, then measuring the pH value and sugar content of the hollow plum juice, and then adding tartaric acid and crystal sugar to adjust the pH value and sugar content of the fermentation liquid;

[0037] S3, fermentation treatment: add activated brewer's yeast to the fermentation liquid, insert a respirator, store for a period of time, after bubbles are evenly generated in the respirator, ferment the inoculated fermentation liquid at low temperature, and monitor the specific gravity and sugar content of the fermentation process with a hydrometer or refractometer, and wait until the specific gravity no longer changes or the sugar content is fermented;

[0038] S4, squeezing treatment: the fermented juice is squeezed and filtered and then put into a wine storage tank. After fermentation for 1 month, the pH of the aged wine is measured. When it is less than 3.6, food grade KHCO3 is added to adjust the pH to 3.6±0.1;

[0039] S5. Post-processing: Filter the aged wine through filtering equipment to obtain sake, and then fill the sake into bottles of corresponding sizes through filling equipment. After passing the quality inspection, it can be packaged.

[0040] Example 3: A hollow plum fermented fruit wine with health benefits, the raw materials of which include by weight: 90 parts of hollow plums, 20 parts of mulberries, 10 parts of functional complexes, 3 parts of emulsifiers, 3 parts of tartaric acid, 3 parts of crystal sugar, 1-3 parts of food-grade KHCO3 and 3 parts of yeast, the functional complex is a combination of black sesame and walnut kernels, the emulsifier is citric acid fatty acid glyceride, and the functional complex is a powdery powder.

[0041] The embodiment of the present invention also provides a method for preparing hollow plum fermented fruit wine with health-care effects, which specifically comprises the following steps:

[0042] S1. Juice processing: freshly picked hollow plums are precooled and then transferred to a cold storage for freezing at 0°C for 2 hours, then the frozen hollow plums are thawed naturally, crushed and pitted to extract juice, and fresh berries are washed and juiced, and then the hollow plum juice and berry juice are respectively put into the same fermentation tank for mixing and stirring until they are evenly stirred;

[0043] S2, mixing treatment: adding the functional compound and the emulsifier to the juice obtained in step S1 in sequence, mixing and stirring for 30 minutes by a mixing device at a temperature of 15° C. and a rotation speed of 400 r / min to obtain a mixture, then measuring the pH value and sugar content of the hollow plum juice, and then adding tartaric acid and crystal sugar to adjust the pH value and sugar content of the fermentation liquid;

[0044] S3, fermentation treatment: add activated brewer's yeast to the fermentation liquid, insert a respirator, store for a period of time, after bubbles are evenly generated in the respirator, ferment the inoculated fermentation liquid at low temperature, and monitor the specific gravity and sugar content of the fermentation process with a hydrometer or refractometer, and wait until the specific gravity no longer changes or the sugar content is fermented;

[0045] S4, squeezing treatment: the fermented juice is squeezed and filtered and then put into a wine storage tank. After fermentation for 2 months, the pH of the aged wine is measured. When it is less than 3.6, food grade KHCO3 is added to adjust the pH to 3.6±0.1;

[0046] S5. Post-processing: Filter the aged wine through filtering equipment to obtain sake, and then fill the sake into bottles of corresponding sizes through filling equipment. After passing the quality inspection, it can be packaged.

[0047] In summary, the present invention can realize the addition of mulberry seeds and the functional complex in the process of hollow plum wine brewing to greatly improve the health care effect of hollow plum wine, and well achieves the purpose of both ensuring the taste of hollow plum wine and enabling hollow plum wine to have better health care effect, greatly enriches the efficacy of hollow plum wine, has better health care effect, and is very beneficial to the promotion and drinking of hollow plum wine.

[0048] Meanwhile, the contents not described in detail in this specification belong to the prior art known to those skilled in the art.

[0049] It should be noted that, in this article, relational terms such as first and second, etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprise" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device.

[0050] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A hollow plum fermented fruit wine with health-care effects, characterized in that: The raw materials include, by weight: 70-90 parts of hollow plums, 10-20 parts of mulberry, 5-10 parts of functional complex, 1-3 parts of emulsifier, 1-3 parts of tartaric acid, 1-3 parts of crystal sugar, 1-3 parts of food-grade KHCO3 and 1-3 parts of yeast.

2. The hollow plum fermented fruit wine with health-care effects according to claim 1, characterized in that: The raw materials include, by weight: 80 parts of hollow plums, 15 parts of mulberry, 3 parts of functional complex, 2 parts of emulsifier, 2 parts of tartaric acid, 2 parts of crystal sugar, 2 parts of food-grade KHCO3 and 2 parts of yeast.

3. The hollow plum fermented fruit wine with health-care effects according to claim 1, characterized in that: The raw materials include, by weight: 70 parts of hollow plums, 10 parts of mulberry, 5 parts of functional complexes, 1 part of emulsifier, 1 part of tartaric acid, 1 part of crystal sugar, 1 part of food-grade KHCO3 and 1 part of yeast.

4. The hollow plum fermented fruit wine with health-care effects according to claim 1, characterized in that: The raw materials include, by weight: 90 parts of hollow plums, 20 parts of mulberry, 10 parts of functional complex, 3 parts of emulsifier, 3 parts of tartaric acid, 3 parts of crystal sugar, 1-3 parts of food-grade KHCO3 and 3 parts of yeast.

5. The hollow plum fermented fruit wine with health-care effects according to any one of claims 1 to 4, characterized in that: The functional compound is a composition of two or more of wolfberry, ginseng, black sesame or walnut kernel.

6. The hollow plum fermented fruit wine with health-care effects according to any one of claims 1 to 4, characterized in that: The emulsifier is one of pectinase, diglycerol fatty acid ester, carrageenan, phospholipids, citric acid fatty acid glyceride or lactic acid fatty acid glyceride.

7. The hollow plum fermented fruit wine with health-care effects according to claim 5, characterized in that: The functional compound is a powdery material.

8. A method for preparing the hollow plum fermented fruit wine with health-care effects as claimed in any one of claims 1 to 4, characterized in that: The specific steps include: S1. Juice processing: freshly picked hollow plums are precooled and then transferred to a cold storage for freezing at -5-0°C for 1-2 hours, then the frozen hollow plums are thawed naturally, crushed and pitted to extract juice, and fresh berries are washed and juiced, then the hollow plum juice and berry juice are respectively put into the same fermentation tank for mixing and stirring until they are evenly stirred; S2, mixing treatment: adding the functional compound and the emulsifier to the juice obtained in step S1 in sequence, mixing and stirring for 20-30 minutes by a mixing device at a temperature of 10-15° C. and a rotation speed of 300-400 r / min to obtain a mixture, then measuring the pH value and sugar content of the hollow plum juice, and then adding tartaric acid and crystal sugar to adjust the pH value and sugar content of the fermentation liquid; S3, fermentation treatment: add activated brewer's yeast to the fermentation liquid, insert a respirator, store for a period of time, after bubbles are evenly generated in the respirator, ferment the inoculated fermentation liquid at low temperature, and monitor the specific gravity and sugar content of the fermentation process with a hydrometer or refractometer, and wait until the specific gravity no longer changes or the sugar content is fermented; S4, squeezing treatment: the fermented juice is squeezed and filtered and then put into a wine storage tank. After fermentation for 1-2 months, the pH of the aged wine is measured. When it is less than 3.6, food grade KHCO3 is added to adjust the pH to 3.6±0.1; S5. Post-processing: Filter the aged wine through filtering equipment to obtain sake, and then fill the sake into bottles of corresponding sizes through filling equipment. After passing the quality inspection, it can be packaged.

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