阅读说明：本技术 一种易吸收的高钙辣木茯茶奶酒及其制备方法 (easily-absorbed high-calcium moringa-poria-tea milk wine and preparation method thereof ) 是由 周海英 马树政 于 2019-08-12 设计创作，主要内容包括：本发明涉及一种易吸收的高钙辣木茯茶奶酒及其制备方法,其主要是将人参果洗净,加入微量甘草汁,加水打浆,过滤制成人参果汁；加入蔗糖、纤维素酶、果胶酶以及单宁酶,酶解,过滤；对乳清过滤、巴氏杀菌、冷却后加入酿酒酵母和酶解人参果汁,发酵；将发酵原酒和茯茶和辣木叶煎煮制得茶汤混合蒸馏,收集酒精含量为10-12vol％的馏出液；陈酿,微波灭菌,装瓶,得到易吸收的高钙辣木茯茶奶酒。本发明主要是将人参果、辣木叶以及茯茶的营养成分与奶酒融合,提高奶酒的营养价值,同时,促进人体的新陈代谢,从根本调理肠道消化功能,促进营养吸收,同时,本发明增加了奶酒的独特风味,风味纯正、口感丰满、后感充足、芳香馥郁。(the invention relates to a high-calcium moringa and poria cocos tea milk wine easy to absorb and a preparation method thereof, and the high-calcium moringa and poria cocos tea milk wine is mainly prepared by cleaning ginseng fruits, adding trace amount of liquorice juice, adding water, pulping, and filtering to prepare ginseng juice; adding sucrose, cellulase, pectinase and tannase, performing enzymolysis, and filtering; filtering whey, pasteurizing, cooling, adding Saccharomyces cerevisiae and enzyme-hydrolyzed Ginseng radix juice, and fermenting; decocting fermented wine base, Fuzhuan tea and moringa leaves to obtain tea soup, mixing and distilling, and collecting distillate with the alcohol content of 10-12 vol%; and (5) ageing, sterilizing by microwave, and bottling to obtain the easily-absorbed high-calcium moringa-poria cocos tea milk wine. The ginseng fruit and moringa oleifera leaf milk wine has the advantages that the nutritional ingredients of the ginseng fruit, the moringa oleifera leaf and the poria cocos tea are combined with the milk wine, the nutritional value of the milk wine is improved, the metabolism of a human body is promoted, the intestinal digestion function is fundamentally conditioned, the nutrition absorption is promoted, meanwhile, the unique flavor of the milk wine is increased, and the ginseng fruit and moringa oleifera leaf milk wine is pure in flavor, full in mouthfeel, sufficient in afterfeel and fragrant in fragrance.)

1. the preparation method of the easily-absorbed high-calcium moringa-poria tea milk wine is characterized by comprising the following steps of:

(1) Cleaning ginseng fruit, adding trace amount of liquorice juice, adding 2-3 times of water for pulping, and filtering to prepare ginseng fruit juice;

(2) Adding sucrose, cellulase, pectinase and tannase into the ginseng juice obtained in the step (1), carrying out enzymolysis, and filtering to obtain enzymolysis ginseng juice;

(3) Filtering, pasteurizing and cooling the whey to obtain an initial stock solution; decocting the Fu tea and the moringa leaves for 3-5 hours to prepare tea soup;

(4) adding Saccharomyces cerevisiae and zymolytic Ginseng radix juice into the initial stock solution, placing in a fermentation tank, and fermenting at 10-32 deg.C for 5-10 days to obtain fermented stock wine;

(5) Distilling the fermented wine base and the tea soup obtained in the step (3) in a distiller at 90-105 ℃, and collecting distillate with the alcohol content of 10-12 vol%;

(6) and (3) ageing the distillate obtained in the step (5) for 20-30 days, sterilizing by microwave, bottling, sealing the bottle mouth, and storing in a low-temperature environment to obtain the easily-absorbed high-calcium moringa and poria cocos tea milk wine.

2. The preparation method of the absorbable high-calcium moringa glabra-poria cocos milk wine as claimed in claim 1, wherein the liquorice juice in the step (1) is added in an amount of 0.005-0.01% of the ginseng fruit by mass.

3. The preparation method of the absorbable high-calcium moringa-poria cocos milk wine as claimed in claim 1, wherein the sucrose, the cellulase, the pectinase and the tannase in the step (2) are respectively 3% -5%, 0.1% -0.5%, 0.05% -0.1% and 0.01% -0.1% of the ginseng juice by weight.

4. The preparation method of the easily-absorbable high-calcium moringa Fuzhuan milk wine as claimed in claim 2, wherein the step (2) is specifically as follows: adding sucrose, cellulase, pectinase and tannase into the ginseng juice obtained in the step (1), performing enzymolysis for 60-70 minutes at 45-50 ℃, inactivating enzymes for 20-30 minutes in a water bath at 70-80 ℃, clarifying for 5-6 days at 0-4 ℃, and filtering to obtain the enzymolysis ginseng juice.

5. the preparation method of the absorbable high-calcium moringa-poria cocos tea milk wine as claimed in claim 1, wherein the mass ratio of the initial stock solution to the ginseng fruit, the poria cocos tea and the moringa leaves is 100: 5-10: 5-10: 3 to 8.

6. the preparation method of the absorbable high-calcium moringa Fuzhuan milk wine as claimed in claim 1, wherein the pasteurization temperature is controlled to be 62-70 ℃, and the sterilization time is controlled to be 10-20 min.

7. the easily-absorbed high-calcium moringa Fuzhuan milk wine prepared by the preparation method of the easily-absorbed high-calcium moringa Fuzhuan milk wine as claimed in any one of claims 1 to 6.

Technical Field

The invention belongs to the technical field of milk wine processing, and particularly relates to an easily-absorbed high-calcium moringa-poria cocos tea milk wine and a preparation method thereof.

background

The moringa tree is also called drumstick tree, and leaves, flowers, tender bean pods and seeds (moringa seeds) of the moringa tree can be directly eaten; the moringa leaves are rich in various mineral substances, vitamins, 20 amino acids, 46 antioxidants and various mineral substances, have the effects of reducing blood sugar, blood fat and blood pressure, resisting tumors and oxidation, relaxing bowels, promoting urination, expelling parasites, improving sleep and the like, and can enhance the immunologic function of a human body, delay aging and prevent diseases after being eaten for a long time. The vegetable and food have the functions of nutrition enhancement, food therapy and health care; also widely applied to the aspects of medicine, health care and the like, and is praised as 'living tree' and 'diamond in plants'.

The fruits of the ginseng fruits are crisp, tender and juicy, sweet and juicy, fragrant and delicious, contain rich calcium and protein, lower sugar and fat, and also contain 18 trace elements necessary for human bodies such as selenium and diamond, so that the ginseng fruit has wide pharmacological action, high safety and wide market prospect. Although the ginseng fruit is rich in nutrition, the ginseng fruit can be effectively absorbed and utilized by a human body, and the absorption rate is low.

at present, the milk wine is prepared by mainly taking milk or mare milk as a raw material and adding other starch substances into the raw material and fermenting the raw material by using lactic acid bacteria and saccharomycetes, the nutritional components of the milk wine are relatively incomplete, and the influence components of the milk wine are not easy to absorb for people who do not tolerate lactose or have weak spleen and stomach.

Disclosure of Invention

the invention aims to provide a preparation method of high-calcium moringa Fuzhuan tea milk wine which is easy to be absorbed by human bodies and aims at people with weak spleen and stomach, the calcium content of the milk wine is high, in addition, the nutrition ingredients such as amino acid, protein, polyphenol ketone substances and the like are comprehensive, and the milk wine is easy to be absorbed by the human bodies after enzymolysis and fermentation.

meanwhile, the invention provides the high-calcium moringa-poria-tea milk wine prepared by the method.

In order to achieve the purpose, the invention adopts the technical scheme that:

a preparation method of an easily absorbed high-calcium moringa-poria cocos tea milk wine comprises the following steps:

(1) Cleaning ginseng fruit, adding trace amount of liquorice juice, adding 2-3 times of water for pulping, and filtering to prepare ginseng fruit juice;

(2) Adding sucrose, cellulase, pectinase and tannase into the ginseng juice obtained in the step (1), carrying out enzymolysis, and filtering to obtain enzymolysis ginseng juice;

(3) Filtering, pasteurizing and cooling the whey to obtain an initial stock solution; decocting the Fu tea and the moringa leaves for 3-5 hours to prepare tea soup;

(4) Adding Saccharomyces cerevisiae and zymolytic Ginseng radix juice into the initial stock solution, placing in a fermentation tank, and fermenting at 10-32 deg.C for 5-10 days to obtain fermented stock wine;

(5) Distilling the fermented wine base and the tea soup obtained in the step (3) in a distiller at 90-105 ℃, and collecting distillate with the alcohol content of 10-12 vol%;

(6) and (3) ageing the distillate obtained in the step (5) for 20-30 days, sterilizing by microwave, bottling, sealing the bottle mouth, and storing in a low-temperature environment to obtain the easily-absorbed high-calcium moringa and poria cocos tea milk wine.

Further limiting, the addition amount of the liquorice juice in the step (1) is 0.005-0.01% of the weight of the ginseng fruit.

further limiting, the dosage of the sucrose, the cellulase, the pectinase and the tannase in the step (2) is 3-5%, 0.1-0.5%, 0.05-0.1% and 0.01-0.1% of the ginseng juice by weight respectively.

Further limiting, the step (2) is specifically: adding sucrose, cellulase, pectinase and tannase into the ginseng juice obtained in the step (1), performing enzymolysis for 60-70 minutes at 45-50 ℃, inactivating enzymes for 20-30 minutes in a water bath at 70-80 ℃, clarifying for 5-6 days at 0-4 ℃, and filtering to obtain the enzymolysis ginseng juice.

Further limiting, the mass ratio of the initial stock solution to the ginseng fruit, the poria tea and the moringa oleifera leaves is 100: 5-10: 5-10: 3 to 8.

Further limiting, the pasteurization temperature is controlled to be 62-70 ℃, and the sterilization time is controlled to be 10-20 min.

the easily-absorbed high-calcium moringa-poria-tea milk wine prepared by the preparation method of the easily-absorbed high-calcium moringa-poria-tea milk wine.

The moringa oleifera leaves are rich in various mineral substances, vitamins, 20 amino acids, 46 antioxidants and various mineral substances, have the effects of reducing blood sugar, blood fat and blood pressure, resisting tumors and oxidation, relaxing bowels, promoting urination, expelling parasites, improving sleep and the like, and can enhance the immune function of a human body, delay senility and prevent diseases after being eaten for a long time.

the Fuzhuan tea contains substances such as vitamins, minerals, proteins, amino acids, tea polysaccharide and the like, caffeine, vitamins, amino acids and other components which are beneficial to human digestion and can regulate metabolism, and also contains the amino acids and theanine which can play the roles of inhibiting blood pressure rise, resisting blood failure, promoting fibrinolysis, preventing platelet adhesion and aggregation and inhibiting arterial smooth muscle cell proliferation by activating dopamine enzyme neurons.

The ginseng fruit contains rich calcium and protein, low saccharide and fat, and also contains 18 kinds of trace elements essential for human body, such as selenium, diamond, etc. and has wide pharmacological action and high safety.

The high-calcium moringa-poria tea milk wine disclosed by the invention is mainly characterized in that the nutritional ingredients of the ginseng fruit, the moringa leaves and the poria tea are fused with the milk wine, so that the nutritional value of the milk wine is improved, meanwhile, the metabolism of a human body is promoted, the intestinal digestion function is fundamentally conditioned, and the nutrient absorption is promoted.

Detailed Description

the technical solution of the present invention will now be further described with reference to examples and experimental data.