CN102120949A

CN102120949A - Nutrient nut wine

Info

Publication number: CN102120949A
Application number: CN2010100001913A
Authority: CN
Inventors: 张国君
Original assignee: Individual
Current assignee: Individual
Priority date: 2010-01-08
Filing date: 2010-01-08
Publication date: 2011-07-13

Abstract

The invention relates to a nutrient nut wine. A process for preparing the nutrient nut wine comprises the following steps: respectively taking 25-35g of longevity fruit, macadamia nut, yang strengthening fruit, pine nut, walnut fruit, grape fruit, lemon fruit and Chinese wolfberry, peeling, cleaning, and drying for later use; crushing the dried nuts into powder with a crusher; then mixing 100 parts of nuts with 20 parts of white granulated sugar, and stirring into paste; mixing 20 parts of plain boiled water at 35-45 DEG C with 1 part of special active ferment to form a strain after 30-38 minutes; then adding a proper amount of the strain into the paste raw material for fermenting; pumping the fermented wine into an ageing tank for precipitating; then discharging turbid materials from the bottom of the tank; and filtering and packaging to obtain the nutrient nut wine. The process is simple; and the nutrient nut wine provided by the invention has the advantages of high nutrient value and salubrious taste.

Description

A kind of nutritional type nut wine

Technical field

The present invention relates to a kind of nutritional type inebriant, relate in particular to a kind of nutritional type nut wine.

Background technology

As everyone knows, in the life that is consumed in people of inebriant, especially in the grownup, occupy great proportion, yet prevailing in the drinks production and consumption of China is liquor, is the distinctive hard liquor in the world, wine degree height, grain-consuming quantity per ton wine is higher than other wine kind widely, and very unfavorable to the health of drinking person, at present, the hazardness of high wine is all attached great importance in countries in the world, progressively change to brewing wine, but do not change the situation that high wine accounts for drinks consumption market dominant position yet, at this situation by liquor, many drinks factory produces the inebriant of multiple nutrients type, but all do not have concrete trophicity analysis indexes, its trophicity is qualitative explanation, rather than the quantitative analysis explanation, make nutriment wine market exist and mix the genuine with the fictitious, the good and the bad and the tangleweed of depositing.

Summary of the invention

At the deficiencies in the prior art, the object of the present invention is to provide the nut wine that a kind of mouthfeel is good, be of high nutritive value.

To achieve these goals, the technical solution adopted in the present invention is: a kind of nutritional type nut wine, and its technical process is as follows, gets long-lived fruit, Hawaii nut, distinguished and admirable fruit, pinenut fruit, walnut fruit, uva, lemon fruit, each 25-35 gram of matrimony vine, the peeling cleaning and sterilization, the control solid carbon dioxide is stand-by; The above-mentioned nut of control solid carbon dioxide is extremely Powdered with the pulverizer powder, mix with 20 portions of white sugars of 100 parts of ratios of above-mentioned nut then, stir and be pasty state, is one with 35-45 degree boiled water with 1 part of special active yeast of 20 parts of ratios, promptly become bacterial classification after 30-38 minute, then bacterial classification is thrown in and added proper amount of strains in the pasty state raw material and ferment, temperature 15-20 degree, the cycle is 10-15 days.The back wine liquid pump that will ferment goes into to carry out natural subsidence in the ageing jar, discharges muddy thing then at the bottom of jar, treats to carry out operations such as sterile filtration, packing later in 8-12 month, promptly becomes nutritional type nut wine.

Steady quality of the present invention, technology is simple, is of high nutritive value clean taste.

Embodiment

Get long-lived fruit, Hawaii nut, distinguished and admirable fruit, pinenut fruit, walnut fruit, uva, lemon fruit, each 30 gram of matrimony vine, the peeling cleaning and sterilization, the control solid carbon dioxide is stand-by; The above-mentioned nut of control solid carbon dioxide is extremely Powdered with the pulverizer powder, mix with 10 portions of white sugars of 50 parts of ratios of above-mentioned nut then, stir and be pasty state, is one with 40 degree boiled water with 0.5 part of special active yeast of 10 parts of ratios, promptly become bacterial classification after 35 minutes, then bacterial classification is thrown in and added proper amount of strains in the pasty state raw material and ferment, temperature 18 degree, cycle is 12 days, the back wine liquid pump that will ferment goes into to carry out natural subsidence in the ageing jar, discharges muddy thing then at the bottom of jar, treats to carry out later in 10 months sterile filtration, packing gets final product.

Claims

1. nutritional type nut wine, its technical process is as follows, get long-lived fruit, Hawaii nut, distinguished and admirable fruit, the pinenut fruit, the walnut fruit, uva, the lemon fruit, each 25-35 gram of matrimony vine, peeling is cleaned, the control solid carbon dioxide is stand-by, above-mentioned nut is extremely Powdered with the pulverizer powder, mix with 20 portions of white sugars of 100 parts of ratios of above-mentioned nut then, stirring to pasty state, is one with 35-45 degree boiled water with 1 part of special active yeast of 20 parts of ratios, promptly becomes bacterial classification after 30-38 minute, then bacterial classification is thrown in and added proper amount of strains in the pasty state raw material and ferment, the back wine liquid pump that will ferment goes into to carry out natural subsidence in the ageing jar, carries out sterile filtration later on, and packs in 8-12 month.