CN1119208A - Process for preparing marine alga wine - Google Patents
Process for preparing marine alga wine Download PDFInfo
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- CN1119208A CN1119208A CN 95107523 CN95107523A CN1119208A CN 1119208 A CN1119208 A CN 1119208A CN 95107523 CN95107523 CN 95107523 CN 95107523 A CN95107523 A CN 95107523A CN 1119208 A CN1119208 A CN 1119208A
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- marine alga
- wine
- acid
- extracting solution
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Abstract
The method for making algal wine with algal as additional raw material includes cutting algal into bits, respective addition of acid, alkali and alcohol to extract three kinds of extractive liquid, mixing them together, adding the mixture during wine-making process and fermentation. Obtained wine rich in nutrients, especially having higher I content, is a health-care one with low cost.
Description
The present invention relates to a kind of is to dose the method for raw material through fermentation brew marine alga wine with marine alga and extracting solution thereof.
Wine is as one of main kind of drink product, and its consumption is first of the various beverages.The kind of wine mainly contains liquor, beer, fruit wine, yellow rice wine etc., and these wine all are to form for the raw material brew with grain, the hypotrophy face, and lack nourishing function.Marine alga is the treasure-house of nutrition, contains tens kinds to human body beneficial's the nutrition and the mineral substance of needed by human, and wherein the content of iodine is that general cereal is incomparable.Studies show that the composition in the marine alga has tangible disease resistance effect to cardiovascular diseases, tracheal disease and tumor disease etc.At present, the research that marine alga is utilized has report more, as: patents such as CN86105774A and CN87106148A all are the research about seaweeds effective ingredient extraction and application.In the existing report document, in extracting marine alga aspect the effective ingredient, better to water-soluble nutrition utilization, but the utilization to fat-soluble composition is lower, with the report of marine alga, do not see the open source literature record so far, so make full use of marine algae resource as the system liquor raw material, especially being used for making wine, is a very promising problem.
The objective of the invention is to overcome in the prior art the insufficient shortcoming of the effective ingredient-use of marine alga, seeking a kind of is the processing method of dosing raw material brewed beverages wine with marine alga and extracting solution thereof.Its meaning is to make full use of the marine algae resource of China's abundant, makes a kind of marine products with the two effects of nutrition and health care and samples wine, and making drinks becomes a kind of mode of life that actual effect is more arranged.
In order to realize the foregoing invention purpose, it is raw material that the present invention selects various seaweeds for use, with the marine alga chopping, is adding under acid, the condition of heating and stirring earlier, and water-soluble components is extracted in press filtration, i.e. extracting solution for the first time; Recrement is being added under alkali, the condition of heating and stirring again, insoluble marine alga is transformed, the solubility composition is extracted in press filtration, i.e. extracting solution for the second time; Again recrement heated and stirred in organic solvent is extracted fat-soluble composition, i.e. extracting solution for the third time, No. three extracting solutions are mixed produce seaweed extracted liquor, with seaweed extracted liquor or directly use the dose raw material of broken thin marine alga, make marine alga wine through conventional fermented soy technology as wine brewing.
The technology of the inventive method is easy, and processing ease can effectively utilize marine algae resource, and the wine nutrition and health care effect of making is obvious, and cost is lower, reliable in quality.
Step the invention process time-division two carries out, and the one, the preparation of extracting solution, the 2nd, with extracting solution or directly use broken thin marine alga to dose fermenting raw materials system wine as wine brewing.The preparation process of its seaweed extracted liquor is as follows:
Earlier marine alga being cut into pieces, to add concentration in container be acid solutions such as 1～20% hydrochloric acid, citric acid, oxysuccinic acid in the back, is heated to 50～100 ℃ of temperature, stirred 2～5 hours, uses Na
2CO
3Transfer pH value to neutral, filter time extracting solution of winning; Add concentration and be 0.05%～5% alkali lye such as yellow soda ash in recrement, being heated to temperature is 50～100 ℃, and constant temperature stirred 0.3～5 hour, filter extracting solution for the second time; Be 75～90% edible ethanol with adding concentration in the recrement again, under normal pressure and 20～60 ℃ of temperature condition, through lixiviate in 0.5～1 hour, filter filtrate for the third time; To promptly get seaweed extracted liquor after above-mentioned No. three the extracting solutions mixing.
In conventional method of making liquor, dose seaweed extracted liquor or directly add broken thin marine alga, add-on accounts for 0.5～10% of fermented liquid total amount by dry seaweed weight, after the adding, fermentating liquid PH value transfers to 3.5～5 and is advisable, temperature is at 10～35 ℃, and gradation adds an amount of carbohydrate, and the adjustment of its pH value should be used lactic acid, oxysuccinic acid etc.After fermentation in 20～30 days, its filtrate is heated to 50～70 ℃, keeps 0.2～1 hour postcooling to room temperature, leaves standstill and promptly can be made into marine alga wine in 1～6 month.
With the sea-tangle is the embodiment of raw material system marine alga wine:
(1) preparation of kelp extract
1, after the dried sea-tangle chopping of 15 grams, the hydrochloric acid that adds 1% concentration soaked 24 hours for 125 milliliters, heated 90 ℃ and stirred 2 hours, and it is constant to guarantee acidity constantly to replenish the moisture that evaporates therebetween.Cooling adds yellow soda ash and adjusts PH=7, filters to get filtrate to be 125 milliliters of the extracting solutions first time.
2, kelp residue adds 0.5%Na
2CO
3100 milliliters of the aqueous solution, 60 ℃ of following constant temperature stirred 3 hours, filter 100 milliliters of extracting solutions for the second time.
3, will go up last filter residue of step, add under 50 ℃ of conditions of 125 milliliters of constant temperature of 90% edible ethanol lixiviate 1 hour, the 125ml that filters to get filtrate is extracting solution for the third time.
4, No. three extracting solutions are mixed the 350ml seaweed extracted liquor.(2) fermentation brew marine alga wine
1, glucose 100 grams is added 35 milliliters of seaweed extracted liquors, VB
1, VB
6, VH and calcium pantothenate each 1 * 10
-3Gram, sal epsom 2 grams, KH
2PO
42g adds water and reaches 350 milliliters, transfers PH=4.5 with lactic acid, heated and boiled, and with wine yeast 20 grams, 21 ℃ of fermentations are appended glucose 20 grams and are continued fermentation, 25 days after-filtration fermented liquids after 10 days after the cooling.
2, filtering fermented liquid is heated 60 ℃ of half an hour, be cooled to room temperature, leave standstill after 2 months and make marine alga wine.
Above-mentioned marine alga wine test result is:
Alcoholic strength (%): 13
Sugar part (g/100ml): 12
Volatile acid (g/100ml): 0.6
Total acidity (g/100ml): 0.65
Contain iodine (μ g/ml): 9.14
Contain Lalgine (μ g/ml): 117
Contain marine alga starch (μ g/ml): 358
Contain N.F,USP MANNITOL (μ g/ml): 498
Claims (3)
1, a kind of is to dose raw material to prepare the method for marine alga wine through fermented soy with marine alga and extracting solution thereof, it is characterized in that earlier the marine alga chopping is being added under acid, the condition of heating and stirring, and water-soluble components is extracted in press filtration, i.e. extracting solution for the first time; Recrement is being added under alkali, the condition of heating and stirring again, insoluble marine alga is transformed, the solubility composition is extracted in press filtration, i.e. extracting solution for the second time; Again recrement heated and stirred in organic solvent is extracted fat-soluble composition, i.e. extracting solution for the third time, No. three extracting solutions are mixed produce seaweed extracted liquor, with seaweed extracted liquor or directly use the dose raw material of broken thin marine alga, make marine alga wine through conventional fermented soy technology as wine brewing.
2, the preparation method of marine alga wine according to claim 1 is characterized in that in the preparation of extracting solution that with concentration be acid solutions such as 1～20% hydrochloric acid, citric acid, oxysuccinic acid; In the secondary raffinate preparation be 0.05%～5% alkali lye such as yellow soda ash with concentration; In the preparation of No. three extracting solutions be 75～90% ethanol with concentration.
3, the preparation method of marine alga wine according to claim 1, it is characterized in that dosing in the method for making liquor seaweed extracted liquor or directly add broken thin marine alga, add-on accounts for 0.5～10% of fermented liquid total amount by dry seaweed weight, and after the adding, fermentating liquid PH value transfers to 3.5～5 with lactic acid, oxysuccinic acid etc.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95107523A CN1048280C (en) | 1995-06-24 | 1995-06-24 | Process for preparing marine alga wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95107523A CN1048280C (en) | 1995-06-24 | 1995-06-24 | Process for preparing marine alga wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1119208A true CN1119208A (en) | 1996-03-27 |
| CN1048280C CN1048280C (en) | 2000-01-12 |
Family
ID=5076368
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN95107523A Expired - Fee Related CN1048280C (en) | 1995-06-24 | 1995-06-24 | Process for preparing marine alga wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1048280C (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1063785C (en) * | 1998-03-21 | 2001-03-28 | 李广来 | Method for producing clear wine contg. sea water plant |
| CN1316003C (en) * | 2005-06-28 | 2007-05-16 | 孟亮 | Process for preparing alga yellow wine |
| CN103160407A (en) * | 2013-03-28 | 2013-06-19 | 陕西科技大学 | Method for preparing sargassum fusiforme wine |
| CN104263603A (en) * | 2014-10-20 | 2015-01-07 | 临沂大学 | Wine with arctium lappa and dunaliella salina and preparation technology thereof |
| CN105462786A (en) * | 2015-12-28 | 2016-04-06 | 伍淑婕 | Method for making Japanese peristrophe herb health wine |
| CN105524781A (en) * | 2015-12-28 | 2016-04-27 | 伍淑婕 | Brewing method of Japanese Peristrophe Herb raw material health red koji wine |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4873381A (en) * | 1988-05-20 | 1989-10-10 | E. I. Du Pont De Nemours And Company | Hydrodehalogenation of CF3 CHClF in the presence of supported Pd |
| DE3820477A1 (en) * | 1988-06-16 | 1989-12-21 | Thomson Brandt Gmbh | PHASE CONTROL CIRCUIT |
| CN1051715C (en) * | 1993-05-11 | 2000-04-26 | 中国科学院海洋研究所 | Iodine-containing seaweed health-care preparation and its preparing method |
-
1995
- 1995-06-24 CN CN95107523A patent/CN1048280C/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1063785C (en) * | 1998-03-21 | 2001-03-28 | 李广来 | Method for producing clear wine contg. sea water plant |
| CN1316003C (en) * | 2005-06-28 | 2007-05-16 | 孟亮 | Process for preparing alga yellow wine |
| CN103160407A (en) * | 2013-03-28 | 2013-06-19 | 陕西科技大学 | Method for preparing sargassum fusiforme wine |
| CN104263603A (en) * | 2014-10-20 | 2015-01-07 | 临沂大学 | Wine with arctium lappa and dunaliella salina and preparation technology thereof |
| CN104263603B (en) * | 2014-10-20 | 2017-01-18 | 临沂大学 | Wine with arctium lappa and dunaliella salina and preparation technology thereof |
| CN105462786A (en) * | 2015-12-28 | 2016-04-06 | 伍淑婕 | Method for making Japanese peristrophe herb health wine |
| CN105524781A (en) * | 2015-12-28 | 2016-04-27 | 伍淑婕 | Brewing method of Japanese Peristrophe Herb raw material health red koji wine |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1048280C (en) | 2000-01-12 |
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