CN101756230A - Momordicacharantial wine production technology - Google Patents
Momordicacharantial wine production technology Download PDFInfo
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- CN101756230A CN101756230A CN200810234299A CN200810234299A CN101756230A CN 101756230 A CN101756230 A CN 101756230A CN 200810234299 A CN200810234299 A CN 200810234299A CN 200810234299 A CN200810234299 A CN 200810234299A CN 101756230 A CN101756230 A CN 101756230A
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- yeast
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- momordicacharantial
- fermentation
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Abstract
The invention relates to momordicacharantial wine and production technology thereof. The invention is characterized in that momordicacharantial, sticky rice, distiller's yeast and yeast are taken as main raw materials, the production technological flow includes: sticky rice washing, soaking, drying, sticky rice stewing, cooling, steaming cooling and distiller's yeast adding; momordicacharantial washing, pulping; the sticky rice and mormordicacharantial pulp added with distiller's yeast are mixed for fermentation; liquor is extracted after fermentation is finished, precipitating, filtering, blending, sizing, filling, sterilizing and packaging are carried out. The momordicacharantial wine has the effects of clearing heat and detoxicating, nourishing heart and liver and nourishing spleen and kidney, contains substance similar to insulin, has certain effect of insulin, can effectively reduce human body blood sugar content and is health care food for diabetics. Besides, taste is clear, cool and soft.
Description
Technical field
The present invention relates to a kind of production technology of wine.
Background technology
The tender matter of balsam pear meat is gentle sharp and clear, and taste is bitter slightly and refrigerant good to eat, has orectic effect; Balsam pear is not only nutritious, also has higher medical value, and the physiologically active protein of balsam pear can effectively improve the immunocompetence of human body; Balsam pear contains cancer-resisting substance, has the effect of cancer-resisting.The medical value that balsam pear has most is to contain material like a kind of and the insulin type, has certain insulin effect, can effectively reduce the content of blood sugar for human body, is diabetic's health food.That Momordicacharantial wine has is clearing heat and detoxicating, the effect of the nourishing liver of nourishing heart, the kidney tonifying of profit spleen.There are deficiencies such as mouthfeel in similar health care wine in the market.
Summary of the invention
The purpose of this invention is to provide a kind of is primary raw material with balsam pear, glutinous rice, adopts a kind of novel wine body of mixed culture fermentation brew.
The invention is characterized in: Momordicacharantial wine is formed for the primary raw material brew by balsam pear, glutinous rice, distiller's yeast, yeast, and balsam pear, glutinous rice, distiller's yeast, yeast proportioning are 40-70%, 30-65%, 0.3-0.7%, 0.01-0.05%.The technological process of production is: sticky rice washing, soak, dry, sticky rice stewing, cool off, cook the adding distiller's yeast that is cooled to after 30-35 ℃; Balsam pear cleans, making beating; The glutinous rice and the balsam pear slurry that will add distiller's yeast carry out mixed culture fermentation; Mixed culture fermentation is carried out in the storage tank of sealing, and fermentation time is 30-48 hour, behind 12 hours of the beginning of fermenting, divides to add the balsam pears slurry for three times, and be 12 hours blanking time that at every turn adds, and replenishes the yeast of adding 0.01% simultaneously.Extract wine liquid after the fermentation ends, precipitation is filtered, and colludes the setting type, can, sterilization, packing.The alcoholic strength that colludes accent is 6% (volume ratio), and pol is 13-18% (BX); The alcoholic strength that colludes accent is 4% (volume ratio), and pol is 11-15% (BX); The alcoholic strength that colludes accent is 12% (volume ratio), and pol is 8% (BX).Adopt pasteurization to carry out sterilization.
The Momordicacharantial wine that the present invention produces contains several amino acids, vitamin, FOS and to the multiple peptide of immune function of human body, similar insulin material, and excitant is little, has the effect of clearing heat and detoxicating, the nourishing liver of nourishing heart, the kidney tonifying of profit spleen.
The specific embodiment
The invention will be further described below in conjunction with embodiment:
At present embodiment 1:
Balsam pear, glutinous rice, distiller's yeast, yeast proportioning are 40-70%, 30-65%, 0.3-0.7%, 0.01-0.05%.With sticky rice washing, soak, dry, sticky rice stewing, cool off, cook the adding distiller's yeast that is cooled to after 32 ℃; Balsam pear cleans, making beating; The glutinous rice and the balsam pear slurry that will add distiller's yeast carry out mixed culture fermentation; Mixed culture fermentation is carried out in the storage tank of sealing, and fermentation time is 42 hours, behind 12 hours of the beginning of fermenting, divides to add the balsam pears slurry for three times, and be 12 hours blanking time that at every turn adds, and replenishes the yeast of adding 0.01% simultaneously.Extract wine liquid after the fermentation ends, precipitation is filtered, and colludes the setting type, can, sterilization, packing.The alcoholic strength that colludes accent is 6% (volume ratio), and pol is 14% (BX).Adopt pasteurization to carry out sterilization.Clean taste, mellow.
At present embodiment 2:
Balsam pear, glutinous rice, distiller's yeast, yeast proportioning are 40-70%, 30-65%, 0.3-0.7%, 0.01-0.05%.With sticky rice washing, soak, dry, sticky rice stewing, cool off, cook the adding distiller's yeast that is cooled to after 32 ℃; Balsam pear cleans, making beating; The glutinous rice and the balsam pear slurry that will add distiller's yeast carry out mixed culture fermentation; Mixed culture fermentation is carried out in the storage tank of sealing, and fermentation time is 48 hours, behind 12 hours of the beginning of fermenting, divides to add the balsam pears slurry for three times, and be 12 hours blanking time that at every turn adds, and replenishes the yeast of adding 0.01% simultaneously.Extract wine liquid after the fermentation ends, precipitation is filtered, and colludes the setting type, can, sterilization, packing.The alcoholic strength that colludes accent is 12% (volume ratio), and pol is 8% (BX).Adopt pasteurization to carry out sterilization.Mouthfeel is heavier, slight bitter taste is arranged.
At present embodiment 3:
Balsam pear, glutinous rice, distiller's yeast, yeast proportioning are 40-70%, 30-65%, 0.3-0.7%, 0.01-0.05%.With sticky rice washing, soak, dry, sticky rice stewing, cool off, cook the adding distiller's yeast that is cooled to after 32 ℃; Balsam pear cleans, making beating; The glutinous rice and the balsam pear slurry that will add distiller's yeast carry out mixed culture fermentation; Mixed culture fermentation is carried out in the storage tank of sealing, and fermentation time is 48 hours, behind 12 hours of the beginning of fermenting, divides to add the balsam pears slurry for three times, and be 12 hours blanking time that at every turn adds, and replenishes the yeast of adding 0.01% simultaneously.Extract wine liquid after the fermentation ends, precipitation is filtered, and colludes the setting type, can, sterilization, packing.The alcoholic strength that colludes accent is 4% (volume ratio), and pol is 12% (BX).Adopt pasteurization to carry out sterilization.Mouthfeel is light, slight sweet taste is arranged.
Claims (4)
1. Momordicacharantial wine and production technology thereof, it is characterized in that: balsam pear, glutinous rice, distiller's yeast, yeast form for the primary raw material brew, and balsam pear, glutinous rice, distiller's yeast, yeast proportioning are 40-70%, 30-65%, 0.3-0.7%, 0.01-0.05%.The technological process of production is: sticky rice washing, soak, dry, sticky rice stewing, cool off, cook the adding distiller's yeast that is cooled to after 30-35 ℃; Balsam pear cleans, making beating; The glutinous rice and the balsam pear slurry that will add distiller's yeast carry out mixed culture fermentation; Mixed culture fermentation is carried out in the storage tank of sealing, and fermentation time is 30-48 hour, behind 12 hours of the beginning of fermenting, divides to add the balsam pears slurry for three times, and be 12 hours blanking time that at every turn adds, and replenishes the yeast of adding 0.01% simultaneously.Extract wine liquid after the fermentation ends, precipitation is filtered, and colludes the setting type, can, sterilization, packing.
2. Momordicacharantial wine according to claim 1 and production technology thereof is characterized in that: the alcoholic strength that colludes accent is 6% (volume ratio), and pol is 14% (BX).
3. Momordicacharantial wine according to claim 1 and production technology thereof is characterized in that: the alcoholic strength that colludes accent is 4% (volume ratio), and pol is 12% (BX).
4. Momordicacharantial wine according to claim 1 and production technology thereof is characterized in that: the alcoholic strength that colludes accent is 12% (volume ratio), and pol is 8% (BX).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810234299A CN101756230A (en) | 2008-12-01 | 2008-12-01 | Momordicacharantial wine production technology |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810234299A CN101756230A (en) | 2008-12-01 | 2008-12-01 | Momordicacharantial wine production technology |
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| CN101756230A true CN101756230A (en) | 2010-06-30 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN200810234299A Pending CN101756230A (en) | 2008-12-01 | 2008-12-01 | Momordicacharantial wine production technology |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102851171A (en) * | 2012-09-13 | 2013-01-02 | 四川省仪陇银明黄酒有限责任公司 | Bitter gourd yellow rice wine and production method thereof |
| CN103289865A (en) * | 2013-06-15 | 2013-09-11 | 刘永 | A processing method for nostoc sphaeroides rice wine |
| CN103627583A (en) * | 2013-11-28 | 2014-03-12 | 潘慧敏 | Brewing method of health-care bitter gourd wine |
| CN104694342A (en) * | 2015-04-09 | 2015-06-10 | 哈尔滨伟平科技开发有限公司 | Preparation method for balsam pear health care wine |
| CN105779198A (en) * | 2016-05-06 | 2016-07-20 | 李惠娟 | Preparation method of bitter gourd and glutinous rice wine |
| CN106479825A (en) * | 2016-12-06 | 2017-03-08 | 钦州阜康农副食品有限公司 | A kind of preparation method of Momordicacharantial wine |
| CN114214149A (en) * | 2021-12-30 | 2022-03-22 | 味动力酒业有限公司 | Preparation process of green plum fermented wine and product thereof |
| CN116144442A (en) * | 2023-04-13 | 2023-05-23 | 安徽省农业科学院园艺研究所 | Method for making wine by using pumpkin |
-
2008
- 2008-12-01 CN CN200810234299A patent/CN101756230A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102851171A (en) * | 2012-09-13 | 2013-01-02 | 四川省仪陇银明黄酒有限责任公司 | Bitter gourd yellow rice wine and production method thereof |
| CN103289865A (en) * | 2013-06-15 | 2013-09-11 | 刘永 | A processing method for nostoc sphaeroides rice wine |
| CN103627583A (en) * | 2013-11-28 | 2014-03-12 | 潘慧敏 | Brewing method of health-care bitter gourd wine |
| CN104694342A (en) * | 2015-04-09 | 2015-06-10 | 哈尔滨伟平科技开发有限公司 | Preparation method for balsam pear health care wine |
| CN105779198A (en) * | 2016-05-06 | 2016-07-20 | 李惠娟 | Preparation method of bitter gourd and glutinous rice wine |
| CN106479825A (en) * | 2016-12-06 | 2017-03-08 | 钦州阜康农副食品有限公司 | A kind of preparation method of Momordicacharantial wine |
| CN114214149A (en) * | 2021-12-30 | 2022-03-22 | 味动力酒业有限公司 | Preparation process of green plum fermented wine and product thereof |
| CN116144442A (en) * | 2023-04-13 | 2023-05-23 | 安徽省农业科学院园艺研究所 | Method for making wine by using pumpkin |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20100630 |