CN101126058A - Preparation method for whole ginseng fruit distilled spirit - Google Patents
Preparation method for whole ginseng fruit distilled spirit Download PDFInfo
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- CN101126058A CN101126058A CNA2007100726846A CN200710072684A CN101126058A CN 101126058 A CN101126058 A CN 101126058A CN A2007100726846 A CNA2007100726846 A CN A2007100726846A CN 200710072684 A CN200710072684 A CN 200710072684A CN 101126058 A CN101126058 A CN 101126058A
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- sapodilla
- distilled spirit
- ginseng fruit
- whole ginseng
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Abstract
The preparation method of a whole-fruit sapodilla plum white wine relates to a preparation method of a fruit white wine. The preparation method solves the defects that the original ornamental value of the present processed sapodilla plum health care foods is lost and the surface of the ripe sapodilla plum is rough and has filemot spots. The preparation method is that: (1) sapodilla plums are put into a bottle to continue the growth; (2) the stems of the sapodilla plums are cut after the sapodilla plums are ripe, and the sapodilla plums are added with white wine and sealed, thereby preparing the whole-fruit sapodilla plum white wine. The preparation method of the whole-fruit sapodilla plum white wine has the advantages of simple method, easy operation, low production cost, and convenient popularization. The whole-fruit sapodilla plum white wine prepared by the invention is blueish yellow, the shapes of sapodilla plum in the wine are in good condition, smooth and have no filemot spots. The whole sapodilla plums suspended in the wine perfectly integrate the ornamental value and nutrient value.
Description
Technical field
The present invention relates to a kind of fresh fruit white spirit preparation method.
Background technology
Herba Herminii (Solanum muricatum Ait.) is a Solanaceae Solanum per nnial herb, and formal name is called solid eggplant in China.Herba Herminii is long avette, oval, bell or spheroidal, fruit tail point, outstanding, and it is golden yellow that ripe fruit is, and has tangible purple fringe, has high ornamental value.Ginseng fruit nutrient is abundant, is rich in calcium, iodine, molybdenum, iron, phosphorus, sulphur, selenium, zinc, potassium and 18 seed amino acids, and wherein calcium, selenium, zinc, molybdenum contains first of the measurer fruit.It is edible that Herba Herminii not only can be used as fruit, also can be into the dish cooking edible.
Herba Herminii is because the refreshing sweet succulence of pulp, and delicate fragrance is delicious, and is nutritious, and lower fat, low sugar, is widely used in food processing field at present, makes multiple heath food, for example Herba Herminii can, jam, fruit juice and oral liquid; But the Herba Herminii through processing has lost original ornamental value, and is regrettable.The young fruit look of Herba Herminii is white as a jade, smooth surface, exquisiteness, but in process of growth because the influence of factors such as illumination, disease and pest, chemical agent, cause ripe fruit surface rough and uneven in surface, the tawny spot is arranged, influenced the outward appearance and the economic worth of Herba Herminii.
Summary of the invention
The objective of the invention is that present Herba Herminii heath food through processing has lost the original ornamental value of Herba Herminii and ripe fruit surface is rough and uneven in surface, defective that the tawny spot is arranged in order to solve, and a kind of preparation method for whole ginseng fruit distilled spirit that provides.
Whole ginseng fruit distilled spirit prepares according to the following steps: one, the fruit transverse diameter being put into the bottleneck interior diameter less than the Herba Herminii of 2.5cm is that 2.5～3cm, bottleneck and bottleneck length overall are the clear bottles continued growth of 1～1.5cm, body interior diameter 〉=10cm; Two, treat to cut off bennet after the Herba Herminii growth and maturity, add liquor, behind the envelope bottle, promptly obtain whole ginseng fruit distilled spirit; Wherein the bottle horizontal fixed is placed in the step 1, and places sun shade above bottle, and sun shade institute masked area is 1/4～1/3 of a body side surface area.
The preparation method of the really whole fruit liquor of genseng of the present invention is simple, processing ease, and the production cost of investment is few, is convenient to promote.The whole ginseng fruit distilled spirit that the present invention prepares is the bluish yellow look, good, the smooth surface of Herba Herminii fruit shape, no tawny spot in the wine, and complete Herba Herminii suspends in wine, with the ornamental value of Herba Herminii with nutritive value is perfect merges.
Though Herba Herminii is nutritious, nutrient inventory is high, directly edible specific absorption is low, causes macrometabolic element to run off.The whole ginseng fruit distilled spirit that the present invention prepares is dissolved in the water-soluble and fat-soluble component in the Herba Herminii in the wine, has improved nutraceutical specific absorption and utilization ratio by drinking in right amount, plays the effect that improves the health.
Embodiment
Embodiment one: the present embodiment whole ginseng fruit distilled spirit prepares according to the following steps: one, the fruit transverse diameter being put into the bottleneck interior diameter less than the Herba Herminii of 2.5cm is that 2.5cm, bottleneck and bottleneck length overall are the clear bottles continued growth of 1～1.5cm, body interior diameter 〉=10cm; Two, treat to cut off bennet after the Herba Herminii growth and maturity, add liquor, behind the envelope bottle, promptly obtain whole ginseng fruit distilled spirit; Wherein the bottle horizontal fixed is placed in the step 1, and places sun shade above bottle, and sun shade institute masked area is 1/4～1/3 of a body side surface area.
Fruit is big and bottleneck is little in the present embodiment whole ginseng fruit distilled spirit, can avoid Herba Herminii with the effusive problem of wine, has increased preparation technology's legendry simultaneously.Indeformable, the without putrefaction of Herba Herminii in the present embodiment whole ginseng fruit distilled spirit, long quality-guarantee period are 5 years.
The bottleneck interior diameter of bottle is little in the present embodiment, has only 2.5cm, and it is little that Herba Herminii is put into the last space of bottleneck, bottle back, effectively reduced the injury of disease and pest to Herba Herminii, guaranteed the quality and the outward appearance of fruit.
Because the big bottleneck of fruit is little, so sophisticated Herba Herminii can't be taken out cleaning in the whole ginseng fruit distilled spirit from bottle.The medium and small bottleneck bottle of present embodiment horizontal positioned can be avoided entering of rainwater and agricultural chemicals, Herba Herminii surface noresidue, and green non-pollution, more the processing of later stage whole fruit liquor realizes laying a good foundation.
The present embodiment Herba Herminii is grown in bottle, and temperature is higher in the bottle, helps the growth of fruit, has shortened the fruit maturation time.High temperature or calcination that the light focusing effect that the setting of present embodiment sun shade has avoided sunburst to be produced owing to the bottle radian down causes.Herba Herminii is grown in bottle, and bottle is protected barrier as one deck, has reduced the influence of extraneous factor to the Herba Herminii outward appearance, has improved the ornamental value of Herba Herminii.Also be easy to carry so the bottleneck of bottle is little.
Herba Herminii fruit transverse diameter 〉=4cm promptly is counted as ripe; Cut off in the position near the Herba Herminii holder, Herba Herminii is more attractive in appearance in the wine.
Embodiment two: the difference of present embodiment and embodiment one is: the liquor number of degrees are 45～50 degree in the step 2.Other step and parameter are identical with embodiment one.
Embodiment three: the difference of present embodiment and embodiment one is: the wine in the step 2 behind the envelope bottle was stored under 10～25 ℃ condition 30～60 days.Other step and parameter are identical with embodiment one.
10～25 ℃ of storage list marketings again after 30～60 days of the whole ginseng fruit distilled spirit that present embodiment is prepared, wine and women-sensual pursuits is golden yellow and stable.
Embodiment four: the difference of present embodiment and embodiment one is: the body interior diameter is 10～12cm in the step 1.Other step and parameter are identical with embodiment one.
Embodiment five: the difference of present embodiment and embodiment one is: sun shade is a black in the step 1.Other step and parameter are identical with embodiment one.
Embodiment six: the difference of present embodiment and embodiment one is: sun shade is paper product or fibre product in the step 1.Other step and parameter are identical with embodiment one.
Embodiment seven: present embodiment with the difference of embodiment one is: the bottleneck of bottle is identical with the bottleneck interior diameter in the step 1.Other step and parameter are identical with embodiment one.
Embodiment eight: the difference of present embodiment and embodiment one is: can also add matrimony vine, genseng, Stigma Croci or Radix Angelicae Sinensis in wine.
The add-on of matrimony vine, genseng, Stigma Croci or Radix Angelicae Sinensis is 2%～5% of a whole ginseng fruit quality of white spirit in the present embodiment.The adding of matrimony vine, genseng, Stigma Croci or Radix Angelicae Sinensis has not only increased the health-care effect of whole ginseng fruit distilled spirit, has changed the color of wine simultaneously.
Claims (7)
1. preparation method for whole ginseng fruit distilled spirit, it is characterized in that whole ginseng fruit distilled spirit prepares according to the following steps: one, the fruit transverse diameter being put into the bottleneck interior diameter less than the Herba Herminii of 2.5cm is that 2.5cm, bottleneck and bottleneck length overall are the clear bottles continued growth of 1～1.5cm, body interior diameter 〉=10cm; Two, treat to cut off bennet after the Herba Herminii growth and maturity, add liquor, behind the envelope bottle, promptly obtain whole ginseng fruit distilled spirit; Wherein the bottle horizontal fixed is placed in the step 1, and places sun shade above bottle, and sun shade institute masked area is 1/4～1/3 of a body side surface area.
2. preparation method for whole ginseng fruit distilled spirit according to claim 1 is characterized in that the liquor number of degrees are 45～50 degree in the step 2.
3. preparation method for whole ginseng fruit distilled spirit according to claim 1 is characterized in that the wine behind the envelope bottle was stored 30～60 days in the step 2 under 10～25 ℃ condition.
4. preparation method for whole ginseng fruit distilled spirit according to claim 1 is characterized in that the body interior diameter is 10～12cm in the step 1.
5. preparation method for whole ginseng fruit distilled spirit according to claim 1 is characterized in that sun shade is a black in the step 1.
6. preparation method for whole ginseng fruit distilled spirit according to claim 1 is characterized in that sun shade is paper product or fibre product in the step 1.
7. preparation method for whole ginseng fruit distilled spirit according to claim 1 is characterized in that the bottleneck of bottle in the step 1 is identical with the bottleneck interior diameter.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100726846A CN101126058A (en) | 2007-08-20 | 2007-08-20 | Preparation method for whole ginseng fruit distilled spirit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100726846A CN101126058A (en) | 2007-08-20 | 2007-08-20 | Preparation method for whole ginseng fruit distilled spirit |
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| Publication Number | Publication Date |
|---|---|
| CN101126058A true CN101126058A (en) | 2008-02-20 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNA2007100726846A Pending CN101126058A (en) | 2007-08-20 | 2007-08-20 | Preparation method for whole ginseng fruit distilled spirit |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102492595A (en) * | 2011-12-15 | 2012-06-13 | 宁蒗女儿珍生物工程有限公司 | Method for sleeving whole fresh fruits of chaenomeles speciosa into bottle with small aperture for infusing in liquor |
| CN104651180A (en) * | 2015-01-28 | 2015-05-27 | 施大卫 | Production method of ginseng fruit wine |
| CN105886290A (en) * | 2016-06-16 | 2016-08-24 | 佛山市朗达信息科技有限公司 | Rose hip and ginseng fruit composite health-care fruit wine and making method thereof |
-
2007
- 2007-08-20 CN CNA2007100726846A patent/CN101126058A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102492595A (en) * | 2011-12-15 | 2012-06-13 | 宁蒗女儿珍生物工程有限公司 | Method for sleeving whole fresh fruits of chaenomeles speciosa into bottle with small aperture for infusing in liquor |
| CN104651180A (en) * | 2015-01-28 | 2015-05-27 | 施大卫 | Production method of ginseng fruit wine |
| CN105886290A (en) * | 2016-06-16 | 2016-08-24 | 佛山市朗达信息科技有限公司 | Rose hip and ginseng fruit composite health-care fruit wine and making method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20080220 |