CN101265444A - Walnut wine and preparation method thereof - Google Patents
Walnut wine and preparation method thereof Download PDFInfo
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- CN101265444A CN101265444A CNA2008100583601A CN200810058360A CN101265444A CN 101265444 A CN101265444 A CN 101265444A CN A2008100583601 A CNA2008100583601 A CN A2008100583601A CN 200810058360 A CN200810058360 A CN 200810058360A CN 101265444 A CN101265444 A CN 101265444A
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Abstract
The invention relates to a walnut wine and the preparation method thereof. The preparation method comprises the following steps: firstly, walnut kernels are peeled off and dried after being dipped with water, and then cooled and served for standby after being baked to half ripe; secondly, dried corn or rice or sorghum is cooked, and then cooled and served for standby after being dipped into water and softened; thirdly, distillery yeast and the corn are uniformly mixed in the ratio of the corn to the distillery yeast to be 100:2-3; fourthly, walnuts are broken into a plurality of parts and uniformly mixed after being put into the corn, and then fermented after being put in the pottery cylinder and sealed, and the mixture ratio of the walnut kernel to the corn is 10:1-2; fifthly, after 30 to 35 days' ferment, the walnut brut wine with the alcohol content of 50 degrees to 60 degrees is prepared after the wine is taken out of the cylinder and distilled out. Demineralized water is added in the brut wine to blend the walnut kernel product of 18 degrees-50 degrees. The walnut wine of the invention is unclouded and transparent, and the mouth feeling is fragrant. The walnut wine has the wine characteristics and the nutrition and the health care efficacies of the walnut, and fills up the vacancy of brewing wine with the walnuts as the raw material, thereby adding a novel product in the wine industry in China.
Description
Technical field
The present invention relates to food technology field, specifically a kind of walnut wine and preparation method thereof.
Background technology
The existing drinks kind of drinking is more, and grain neutral spirit, grape wine, fruit wine etc. are arranged, and its taste characteristic of respectively controlling oneself has satisfied the demand of different crowd.And present in numerous wine, do not see the wine of drinking with the walnut kernel preparation.
Summary of the invention
The purpose of this invention is to provide a kind of with walnut wine walnut kernel preparation, that mouthfeel is aromatic, characteristics that have wine have the nutrition and health care effect of walnut again, and its preparation method.
Technical solution of the present invention is: this wine is raw material with walnut, corn, rice, jowar, presses the little bent scent type wine brewage technology in Yunnan, brewages to form.
1) walnut kernel is soaked in water back peeling is dried, and is standby through curing to the half ripe spreading for cooling;
2) it is standby to boil spreading for cooling again with dried corn (or rice, jowar) behind the immersion maceration;
3) evenly stir with distiller's yeast and corn, the ratio of corn and distiller's yeast is 100: 2～3;
4) walnut is smashed the composition shape and put into corn again and evenly stir, the proportioning of corn and walnut kernel is 10: 1～2, puts into pithos sealing ferment (process in fermentation avoids opening gas leakage) then;
5) through after 30～35 days the fermentation, go out cylinder and steam slide, steam and to slip out after drinking (the wine degree of this moment should at 50 °～60 °), obtain the former wine of walnut wine;
6) in former wine, add softening water and blend into 18 °～55 ° walnut wine product.
Walnut wine of the present invention is as clear as crystal, mouthfeel is aromatic.Characteristics with wine have the nutrition and health care effect of walnut again.It is a kind of novel alcohol product.Filled up and utilized walnut, in China's drinks, increased a new kind, for China's spirits culture has increased new including for raw material manufactures the blank of wine.
Embodiment
Embodiment 1:
1) 10 kilograms of walnut kernel are soaked in water back peeling is dried, and is standby through curing to the half ripe spreading for cooling;
2) it is standby to boil spreading for cooling again with 100 kilograms of dried corns behind the maceration through immersion;
3) evenly stir with 2 kilograms of distiller's yeasts and corn;
4) walnut is smashed the composition shape and put into rice again and evenly stir, put into pithos sealing ferment (process in fermentation avoids opening gas leakage) then;
5), go out cylinder and steam slide and (before steam slipping, open the fermentation situation that the sealing cylinder is checked raw material earlier through after 35 days the fermentation, it must be peppery and not sour attempting with mouth, can go out cylinder and steam slide), steaming slips out after drinking, obtains the former wine (the wine degree of this moment is 50 °～60 °) of walnut wine;
6) in former wine, add softening water and blend into 18 ° walnut wine product.
Embodiment 2:
1) 20 kilograms of walnut kernel are soaked in water back peeling is dried, and is standby through curing to the half ripe spreading for cooling;
2) it is standby to boil spreading for cooling again with 100 kilograms of dried rices behind the maceration through immersion;
3) evenly stir with 3 kilograms in distiller's yeast and corn;
4) walnut is smashed the composition shape and put into corn again and evenly stir, put into pithos sealing ferment (process in fermentation avoids opening gas leakage) then;
5) through after 35 days the fermentation, go out cylinder and steam slide, steaming slips out after drinking, obtains the former wine of walnut wine;
6) in former wine, add softening water and blend into 32 ° walnut wine product.
Embodiment 3:
With the jowar is grain raw material, makes wine by the method for embodiment 1, when obtaining the after drinking former of walnut wine, needn't blend, and obtains 50～60 ° walnut wine product.
Claims (3)
1, a kind of preparation method of walnut wine is characterized in that carrying out according to the following steps:
1) walnut kernel is soaked in water back peeling is dried, and is standby through curing to the half ripe spreading for cooling;
2) it is standby to boil spreading for cooling again with dried corn or rice or jowar behind the immersion maceration;
3) evenly stir with distiller's yeast and corn, the ratio of corn and distiller's yeast is 100: 2～3;
4) walnut is smashed the composition shape and put into corn again and evenly stir, the proportioning of walnut kernel and corn is 10: 1～2, puts into the pithos sealing then and ferments;
5) through after 30～35 days the fermentation, go out cylinder and steam slide, steam and to slip out that to obtain the wine degree after drinking be 50 °～60 ° the former wine of walnut wine.
2, the preparation method of walnut wine according to claim 1 is characterized in that in former wine adding the walnut wine product that softening water blends into 18 °～50 °.
3, the walnut wine of a kind of preparation method of walnut wine as claimed in claim 1 preparation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100583601A CN101265444A (en) | 2008-05-07 | 2008-05-07 | Walnut wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100583601A CN101265444A (en) | 2008-05-07 | 2008-05-07 | Walnut wine and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101265444A true CN101265444A (en) | 2008-09-17 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2008100583601A Pending CN101265444A (en) | 2008-05-07 | 2008-05-07 | Walnut wine and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN101265444A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101880614A (en) * | 2010-06-07 | 2010-11-10 | 三门峡龙泉保健食品有限公司 | Method for brewing walnut wine |
| CN103232922A (en) * | 2013-03-29 | 2013-08-07 | 孟磊 | Healthcare rice wine containing cashews and coffee, and preparation method thereof |
| CN104450375A (en) * | 2014-10-28 | 2015-03-25 | 安徽省华皖酒业有限公司 | Tartary-buckwheat-containing white wine and preparation method thereof |
| GB2527158A (en) * | 2014-03-05 | 2015-12-16 | Univ Yibin | A kind of litchi nutritive wine and its brewing method |
| CN107057987A (en) * | 2017-07-03 | 2017-08-18 | 嵩明永升生态农业科技有限公司 | A kind of walnut wine and preparation method thereof |
-
2008
- 2008-05-07 CN CNA2008100583601A patent/CN101265444A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101880614A (en) * | 2010-06-07 | 2010-11-10 | 三门峡龙泉保健食品有限公司 | Method for brewing walnut wine |
| CN101880614B (en) * | 2010-06-07 | 2012-06-27 | 三门峡龙泉保健食品有限公司 | Method for brewing walnut wine |
| CN103232922A (en) * | 2013-03-29 | 2013-08-07 | 孟磊 | Healthcare rice wine containing cashews and coffee, and preparation method thereof |
| GB2527158A (en) * | 2014-03-05 | 2015-12-16 | Univ Yibin | A kind of litchi nutritive wine and its brewing method |
| GB2527158B (en) * | 2014-03-05 | 2018-02-28 | Univ Yibin | Lychee nutritive wine and its brewing method |
| CN104450375A (en) * | 2014-10-28 | 2015-03-25 | 安徽省华皖酒业有限公司 | Tartary-buckwheat-containing white wine and preparation method thereof |
| CN107057987A (en) * | 2017-07-03 | 2017-08-18 | 嵩明永升生态农业科技有限公司 | A kind of walnut wine and preparation method thereof |
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Application publication date: 20080917 |