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Perilla frutescens fermentation wine and preparation method thereof

A production method and a technology for fermenting wine, which are applied in the field of drinking wine, can solve the problems of not having the nutritional components of compound perilla leaves and perilla cakes, and lacking the fragrance of perilla leaves, so as to improve immunity, enhance memory, and use scientific methods reasonable effect

Inactive Publication Date: 2014-07-30
吉林沃达食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the prior art, perilla leaves are used as raw materials to make perilla extract and then blended with fermented wine or distilled wine, or the perilla leaf extract is added to fermented liquid to make fermented fruit wine. The prepared wine or fermented fruit wine does not have the nutritional content of compound perilla leaves and perilla cakes; the use of dry perilla leaves for extraction processing lacks the fragrance of fresh perilla leaves, and fresh perilla leaves are used for wine making. Seasonal restrictions are mostly used for the brewing of fruit wine in autumn, and it will also have a grassy taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1: a kind of preparation method of perilla fermented wine, comprises the steps:

[0027] (1) Preparation of Perilla Cake Meal Glutinous Rice Alcohol Fermentation Liquid

[0028] (1.1) Mix the thawed quick-frozen corn kernels according to the mass ratio of corn kernels and water at 2:1, use a homogenizer to make pulp at a speed of 6000-7000RPM, pass through a 60-mesh sieve, and then grind through an ultra-fine soybean milk colloid mill , to produce sticky sweet corn syrup with a particle size of 100-120 mesh;

[0029] (1.2) Use shelled perilla cake as raw material, add water and stir evenly with shelled perilla cake and water at a mass ratio of 1:3, and use an autoclave to sterilize at a pressure of 103.43 kPa at a temperature equivalent to 121°C high-pressure steam 30min, cool down to 90-95°C and keep warm, add 0.01% of the total mass of shelled perilla cake and water to add liquid liquefied enzyme preparation to keep warm for 40-60min, then cool to 58-62°C, u...

Embodiment 2

[0043] Embodiment 2: a kind of preparation method of perilla fermented wine, it comprises the following steps:

[0044] (1) Preparation of Perilla Cake Meal Glutinous Rice Alcohol Fermentation Liquid

[0045] (1.1) Mix the thawed quick-frozen corn kernels according to the mass ratio of corn kernels and water at 3.5:1, use a homogenizer to make pulp at a speed of 6000-7000RPM, pass through a 60-mesh sieve, and then grind through an ultra-fine soybean milk colloid mill , to produce sticky sweet corn syrup with a particle size of 100-120 mesh;

[0046] (1.2) Use shelled perilla cake as raw material, add water and stir evenly with shelled perilla cake and water at a mass ratio of 1:4, and use an autoclave to sterilize at a pressure of 103.43 kPa at a temperature equivalent to 121°C high-pressure steam 30min, cool down to 90-95°C and keep warm, add 0.02% of the total mass of shelled perilla cake and water to add liquid liquefied enzyme preparation to keep warm for 40-60min, then c...

Embodiment 3

[0060] Embodiment 3: a kind of preparation method of perilla fermented wine, it comprises the following steps:

[0061] (1) Preparation of Perilla Cake Meal Glutinous Rice Alcohol Fermentation Liquid

[0062] (1.1) Mix the thawed quick-frozen corn kernels according to the mass ratio of corn kernels and water at 5:1, use a homogenizer to make pulp at a speed of 6000-7000RPM, pass through a 60-mesh sieve, and then grind through an ultra-fine soybean milk colloid mill , to produce sticky sweet corn syrup with a particle size of 100-120 mesh;

[0063] (1.2) Use shelled perilla cake as raw material, add water and stir evenly with shelled perilla cake and water at a mass ratio of 1:5, and use an autoclave to sterilize at a pressure of 103.43 kPa at a temperature equivalent to 121°C high-pressure steam 30min, cool to 90-95°C and keep warm, add 0.03% of the total mass of shelled perilla cake and water to add liquid liquefied enzyme preparation to keep warm for 40-60min, then cool to ...

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Abstract

A perilla frutescens fermentation wine is characterized by comprising a perilla-frutescens cake glutinous-rice alcohol fermentation broth, a perilla-frutescens lactic-acid fermentation broth, a corn silk extracting solution, a lycium barbarum polysaccharide extracting solution and a radix astragali polysaccharide extracting solution. The preparation method comprises the steps: preparation of the perilla-frutescens cake glutinous-rice alcohol fermentation broth, preparation of the fermentation wine raw materials, preparation of the perilla frutescens fermentation wine, sterilization and loading. The perilla frutescens fermentation wine is unique in formula, the preparation method is scientific and reasonable and suitable for industrialized production. The perilla frutescens fermentation wine can keep the composite nutrition compositions and fragrances of perilla frutescens and perilla frutescens cakes; lycium barbarum and radix astragali in the perilla frutescens fermentation wine are beneficial for improving immunity and resisting aging; corn silks has good sugar-reducing effect and excellent health-care effect; and in the compositions, the lycium barbarum polysaccharide extracting solution and the radix astragali polysaccharide extracting solution and the corn silk extractive are combined, so that multiple efficacy such resisting fatigue, resisting oxidation, resisting mutation, resisting bacteria, diminishing inflammation, reducing blood sugar, reducing blood fat, improving immunity, enhancing memory and the like are integrated.

Description

technical field [0001] The invention relates to drinking wine, which is perilla fermented wine and a production method thereof. Background technique [0002] Chinese publication "Research on Specialty Products" 2003 No. 04, pp. 57-61, author: Yi Cheng, reported that perilla leaf extract has a certain ability to eliminate free radicals, prevent lipid peroxidation, and block nitrous acid receptors It has unique significance for human anti-aging and health care. "Chinese Journal of Oil Crops" 2012, Volume 34, Issue 2, pages 225-231, author: Tan Guanlian, etc., reported that perilla seeds, leaves, bracts and stems can be used as Chinese medicinal materials to treat various diseases. Ruzi can be used to treat qi, reduce phlegm, moisten the lungs, widen the intestines, and treat tumors; leaves can be used to treat qi, dispel cold, regulate qi, and antibacterial; perilla is also rich in flavonoids, carotenoids, and rosmarinic acid It has anti-oxidation, antibacterial and anti-inf...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04C12G3/02C12R1/865
Inventor 孔秀荣刘江孙广仁
Owner 吉林沃达食品有限公司
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