CN102304448B - Production method of flower fermented wine - Google Patents

Production method of flower fermented wine Download PDF

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Publication number
CN102304448B
CN102304448B CN201110277193A CN201110277193A CN102304448B CN 102304448 B CN102304448 B CN 102304448B CN 201110277193 A CN201110277193 A CN 201110277193A CN 201110277193 A CN201110277193 A CN 201110277193A CN 102304448 B CN102304448 B CN 102304448B
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flowers
weight percent
wine
petal
liquid
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CN201110277193A
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Chinese (zh)
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CN102304448A (en
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陈昱州
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成都昱州商贸有限公司
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Abstract

The invention relates to a production method of a flower fermented wine, belonging to the technical field of fruit wine production. The invention aims to solve the following technical problems: the traditional flower wine is not suitable for women and old people to drink due to overhigh alcohol content; nutritional ingredients in the flowers can not be completely released; and the traditional flower wine does not have the original color, fragrance, mouthfeel and the like of the flowers. The method comprises the following steps: preparing a mixed solution of flower petals, sucrose, honey and water, and adding Angel fruit wine yeast; carrying out primary fermentation; separating to obtain the wine; carrying out secondary fermentation; filtering and clarifying; carrying out cold treatment; sterilizing; and filling to obtain the finished product.

Description

The working method of flowers fermented wine

Technical field

Flowers fermented wine of the present invention relates to the technical field that fruit wine is produced, and is a kind of working method that flowers is fermented into low-alcohol nurishing health-care wine.

Background technology

The liquor industry developing policy of confirming in country's " 21 century food development outline " is: grain wine changes to fruit wine, and high wine changes to low alcohol, and liquor changes to fermented wine, and low-grade wine changes to high-grade wine; Meanwhile, 19 ministries and commissions of country propose in the dinner party without liquor jointly, and change fruit wine into.The appearance of these policies and behave has been explained to change the common recognition that the traditional alcohol drinking patterns of China has become the whole nation from the leadership to the masses on the one hand, has also showed the rosy prospect that China's fruit wine already develops on the other hand.Along with development and national economy; Growth in the living standard, deep variation is taking place in people's consumption habit, and the environmental protection theory is also more and more paid attention to; The process that China's liquor industry is optimized product structure has been accelerated in these variations; In recent years, the full succulent fruits wine of high-quality gains great popularity, and its consumption increases just year by year.

Flowers wine almost is blank in the market; Homemade flowers wine is flower directly to be immersed in the high spirit drink about one month in the family; Because the too high women of being not suitable for of the alcohol number of degrees, the elderly drink, the nutritive ingredient in spending can not discharge fully, and mouthfeel almost is the taste of high wine entirely; Lose color, fragrance and the mouthfeel of spending itself, can not satisfy people's demand.

Summary of the invention

The present invention is intended to solve the too high women of being not suitable for of traditional flowers wine alcohol number of degrees, the elderly drinks; Nutritive ingredient in spending can not discharge fully; Mouthfeel has lost many technical problems such as spending color own, fragrance; So that a kind of nutritive ingredient and elite that keeps in the flowers to be provided; And adopted pure natural substance in manufacture craft, to carry out anti-oxidant, sterilization and anticorrosion, kept flowers original nutrition and flavour characteristic flowers fermented wine working method.

The objective of the invention is to realize through following technical scheme.

The working method of flowers fermented wine of the present invention comprises following steps:

A) prepare following component by weight percentage, flowers petal 18-22%, sucrose 8-12%, honey 8-12%, water 48-52%, Syringa oblata Lindl. decocting liquid 1-5%, Angel fruit wine yeast 3-7%, propolis 1-3%.

B) set by step a) said weight percent get flowers petal, sucrose, honey and water, put into fermenting container, the Syringa oblata Lindl. decocting liquid that adds the said weight percent of step a) stirs, and places 8-14 minute;

C) the Angel fruit wine yeast of the said weight percent of adding step a) stirs, and then fermenting container is inserted in the constant incubator, and controlled temperature is 22-32 ℃ and ferments that fermentation time is 12-18 days;

D) leave standstill 3-6 days after the fermentation ends, draw clear liquid with siphonage and inject another fermenting container, adopt bentonite to filter then, the liquid appearance clear after filtering, no suspended substance matter does not have deposition;

E) liquid after the above-mentioned filtration is carried out deepfreeze under-6 ℃ to-2 ℃ conditions, remove deposition, get flowers fermented wine work in-process;

F) through after sterilization, the can bottle being placed 78-85 ℃ of water-bath, and keep 25-55min to carry out sterilization, segmentation is cooled to room temperature rapidly, and the propolis that adds the said weight percent of step a) at last stirs, and the flowers fermented wine gets product.

The working method of flowers fermented wine of the present invention comprises following steps:

A) prepare following component by weight percentage, flowers petal 20%, sucrose 10%, honey 10%, water 50%, Syringa oblata Lindl. decocting liquid 3%, Angel fruit wine yeast 5%, propolis 2%.

B) set by step a) said weight percent get flowers petal, sucrose, honey and water, put into fermenting container, the Syringa oblata Lindl. decocting liquid that adds the said weight percent of step a) stirs, and places 10 minutes;

C) the Angel fruit wine yeast of the said weight percent of adding step a) stirs, and then fermenting container is inserted in the constant incubator, and controlled temperature is 23 ℃ and ferments that fermentation time is 13 days;

D) leave standstill 5 days after the fermentation ends, draw clear liquid with siphonage and inject another fermenting container, adopt bentonite to filter then, the liquid appearance clear after filtering, no suspended substance matter does not have deposition;

E) liquid after the above-mentioned filtration is carried out deepfreeze under-5 ℃ of conditions, remove deposition, get flowers fermented wine work in-process;

F) through after sterilization, the can bottle being placed 80 ℃ of water-baths, and keep 30min to carry out sterilization, segmentation is cooled to room temperature rapidly, and the propolis that adds the said weight percent of step a) at last stirs, and the flowers fermented wine gets product.The working method of flowers fermented wine of the present invention, the flowers petal that adds in the wherein said step a) are edible fresh flowers petal.

The working method of flowers fermented wine of the present invention, the flowers petal that adds in the wherein said step a) are a kind of in fresh peach blossom petal, lotus petal, the Rose petal or several mixture.

The beneficial effect of the working method of flowers fermented wine of the present invention:

The present invention is the flowers fermented wine that forms for the raw material brew with flowers, is a kind of low-alcohol nurishing health-care wine that is easy to absorb, and has nutritive value and nourishing function, relates to the technical field that fruit wine is produced.Through working method of the present invention improved flowers soaking wine in the past high at color, alcoholic strength, take care of health, deficiency aspect the health care; Utilize zymotechnique to draw and kept nutritive ingredient and the elite in the flowers, and adopted pure natural substance in manufacture craft, to carry out anti-oxidant, sterilization and anticorrosion, kept flowers original nutrition and flavor characteristic; Satisfied the demand of people's healths, diseases prevention, beauty treatment, health care and environmental protection; The development of flowers fermented wine and exploitation have improved the added value of flowers raw materials, greatly for new approach has been opened up in the deep processing of agricultural-food; Filled up the blank of flowers low alcohol on the market; Both meet China's liquor industry developing policy, met the requirement that people's consumption structure changes again, had good economic benefit and social benefit.

Embodiment

Application principle of the present invention, effect and effect are explained through following embodiment.

Embodiment 1: the working method of peach blossom fermented wine

A) prepare following component by weight percentage, peach blossom petal 22%, sucrose 12%, honey 12%, water 48%, Syringa oblata Lindl. decocting liquid 2%, Angel fruit wine yeast 3%, propolis 1%.

B) set by step a) said weight percent get peach blossom petal, sucrose, honey and water, put into fermenting container, the Syringa oblata Lindl. decocting liquid that adds the said weight percent of step a) stirs, and places 8 minutes;

C) the Angel fruit wine yeast of the said weight percent of adding step a) stirs, and then fermenting container is inserted in the constant incubator, and controlled temperature is 22 ℃ and ferments that fermentation time is 12 days;

D) leave standstill 3 days after the fermentation ends, draw clear liquid with siphonage and inject another fermenting container, adopt bentonite to filter then, the liquid appearance clear after filtering, no suspended substance matter does not have deposition;

E) liquid after the above-mentioned filtration is carried out deepfreeze under-2 ℃ of conditions, remove deposition, get peach blossom fermented wine work in-process;

F) through after sterilization, the can bottle being placed 78 ℃ of water-baths, and keep 25min to carry out sterilization, segmentation is cooled to room temperature rapidly, and the propolis that adds the said weight percent of step a) at last stirs, and the peach blossom fermented wine gets product.

Embodiment 2: the working method of Rose fermented wine

A) prepare following component by weight percentage, Rose petal 20%, sucrose 10%, honey 10%, water 50%, Syringa oblata Lindl. decocting liquid 3%, Angel fruit wine yeast 5%, propolis 2%.

B) set by step a) said weight percent get Rose petal, sucrose, honey and water, put into fermenting container, the Syringa oblata Lindl. decocting liquid that adds the said weight percent of step a) stirs, and places 10 minutes;

C) the Angel fruit wine yeast of the said weight percent of adding step a) stirs, and then fermenting container is inserted in the constant incubator, and controlled temperature is 23 ℃ and ferments that fermentation time is 13 days;

D) leave standstill 5 days after the fermentation ends, draw clear liquid with siphonage and inject another fermenting container, adopt bentonite to filter then, the liquid appearance clear after filtering, no suspended substance matter does not have deposition;

E) liquid after the above-mentioned filtration is carried out deepfreeze under-5 ℃ of conditions, remove deposition, get rose fermented wine work in-process;

F) through after sterilization, the can bottle being placed 79 ℃ of water-baths, and keep 36min to carry out sterilization, segmentation is cooled to room temperature rapidly, and the propolis that adds the said weight percent of step a) at last stirs, and the Rose fermented wine gets product.

Embodiment 3: the working method of lotus fermented wine

A) prepare following component by weight percentage, flowers petal 18%, sucrose 12%, honey 12%, water 48%, Syringa oblata Lindl. decocting liquid 3%, Angel fruit wine yeast 5%, propolis 2%.

B) set by step a) said weight percent get flowers petal, sucrose, honey and water, put into fermenting container, the Syringa oblata Lindl. decocting liquid that adds the said weight percent of step a) stirs, and places 14 minutes;

C) the Angel fruit wine yeast of the said weight percent of adding step a) stirs, and then fermenting container is inserted in the constant incubator, and controlled temperature is 29 ℃ and ferments that fermentation time is 13 days;

D) leave standstill 6 days after the fermentation ends, draw clear liquid with siphonage and inject another fermenting container, adopt bentonite to filter then, the liquid appearance clear after filtering, no suspended substance matter does not have deposition;

E) liquid after the above-mentioned filtration is carried out deepfreeze under-6 ℃ of conditions, remove deposition, get lotus fermented wine work in-process;

F) through after sterilization, the can bottle being placed 80 ℃ of water-baths, and keep 45min to carry out sterilization, segmentation is cooled to room temperature rapidly, and the propolis that adds the said weight percent of step a) at last stirs, and the lotus fermented wine gets product.

From the above, the working method of flowers fermented wine of the present invention has and utilizes zymotechnique to draw to have kept nutritive ingredient and the elite in the flowers; And adopted pure natural substance in manufacture craft, to carry out anti-oxidant, sterilization and anticorrosion; Keep flowers original nutrition and flavor characteristic, satisfied the demand of people's healths, diseases prevention, beauty treatment, health care and environmental protection, the development of flowers fermented wine and exploitation; Improved the added value of flowers raw materials greatly; Open up new approach for the deep processing of agricultural-food, filled up the blank of flowers low alcohol on the market, both met China's liquor industry developing policy; Meet the requirement that people's consumption structure changes again, have good economic benefit and social benefit.

Claims (3)

1. the working method of flowers fermented wine is characterized in that comprising following steps:
A) prepare following component by weight percentage, edible fresh flowers petal 18-22%, sucrose 8-12%, honey 8-12%, water 48-52%, Syringa oblata Lindl. decocting liquid 1-5%, Angel fruit wine yeast 3-7%, propolis 1-3%.
B) set by step a) said weight percent get edible fresh flowers petal, sucrose, honey and water, put into fermenting container, the Syringa oblata Lindl. decocting liquid that adds the said weight percent of step a) stirs, and places 8-14 minute;
C) the Angel fruit wine yeast of the said weight percent of adding step a) stirs, and then fermenting container is inserted in the constant incubator, and controlled temperature is 22-32 ℃ and ferments that fermentation time is 12-18 days;
D) leave standstill 3-6 days after the fermentation ends, draw clear liquid with siphonage and inject another fermenting container, adopt bentonite to filter then, the liquid appearance clear after filtering, no suspended substance matter does not have deposition;
E) liquid after the above-mentioned filtration is carried out deepfreeze under-6 to-2 ℃ of conditions, remove deposition, get flowers fermented wine work in-process;
F) through after sterilization, the can bottle being placed 78-85 ℃ of water-bath, and keep 25-55min to carry out sterilization, segmentation is cooled to room temperature rapidly, and the propolis that adds the said weight percent of step a) at last stirs, and the flowers fermented wine gets product.
2. the working method of flowers fermented wine according to claim 1 is characterized in that comprising following steps:
A) prepare following component by weight percentage, edible fresh flowers petal 20%, sucrose 10%, honey 10%, water 48-52%, Syringa oblata Lindl. decocting liquid 3%, Angel fruit wine yeast 5%, propolis 2%.
B) set by step a) said weight percent get edible fresh flowers petal, sucrose, honey and water, put into fermenting container, the Syringa oblata Lindl. decocting liquid that adds the said weight percent of step a) stirs, and places 10 minutes;
C) the Angel fruit wine yeast of the said weight percent of adding step a) stirs, and then fermenting container is inserted in the constant incubator, and controlled temperature is 23 ℃ and ferments that fermentation time is 13 days;
D) leave standstill 5 days after the fermentation ends, draw clear liquid with siphonage and inject another fermenting container, adopt bentonite to filter then, the liquid appearance clear after filtering, no suspended substance matter does not have deposition;
E) liquid after the above-mentioned filtration is carried out deepfreeze under-5 ℃ of conditions, remove deposition, get flowers fermented wine work in-process;
F) through after sterilization, the can bottle being placed 80 ℃ of water-baths, and keep 30min to carry out sterilization, segmentation is cooled to room temperature rapidly, and the propolis that adds the said weight percent of step a) at last stirs, and the flowers fermented wine gets product.
3. the working method of flowers fermented wine according to claim 1 is characterized in that: the edible fresh flowers petal that adds in the said step a) is a kind of in edible fresh peach blossom petal, edible fresh lotus petal, the edible new fresh-rose petal or several mixture.
CN201110277193A 2011-09-19 2011-09-19 Production method of flower fermented wine CN102304448B (en)

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Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103103020A (en) * 2012-11-15 2013-05-15 柳州市京阳节能科技研发有限公司 Technology for fast extracting balsam by crudely fermenting flowers in liquid state
CN103773661B (en) * 2014-02-14 2015-05-13 哈尔滨伟平科技开发有限公司 Method for preparing rose wine
CN105886190A (en) * 2014-08-27 2016-08-24 闫树文 Production technology of honey rose wine
CN104263583A (en) * 2014-09-25 2015-01-07 四川国凤中科生物科技有限公司 Brewing method of honey and lily wine
CN104232410A (en) * 2014-09-28 2014-12-24 四川国凤中科生物科技有限公司 Method for brewing lavender wine
CN104498253B (en) * 2014-11-25 2016-05-18 仲恺农业工程学院 A kind of brewing method of roselle hydromel
CN104388251A (en) * 2014-12-10 2015-03-04 山东省分析测试中心 Fresh honeysuckle and honey brewed wine and making method thereof
CN104830601A (en) * 2015-05-11 2015-08-12 柳州贵族酒业有限公司 Peach blossom face-beautifying health wine and production process thereof
CN104862188A (en) * 2015-06-18 2015-08-26 陈飞 Fresh rose wine making method
CN105039101B (en) * 2015-08-06 2017-10-17 重庆百香蜂产品有限责任公司 Propolis wine preparation technology

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Address after: Changshun road Longquanyi District of Chengdu City, Sichuan Province, No. 20 610100

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Address before: 610100, 176, 138, Jinxiu Road, sunshine city, Longquanyi District, Chengdu, Sichuan

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