CN102304448B - Production method of flower fermented wine - Google Patents
Production method of flower fermented wine Download PDFInfo
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- 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
- wine
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- petal
- liquid
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- 235000014101 wine Nutrition 0.000 title claims abstract description 50
- 238000004519 manufacturing process Methods 0.000 title abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 25
- 235000019990 fruit wine Nutrition 0.000 claims abstract description 21
- 230000001954 sterilising effect Effects 0.000 claims abstract description 18
- 238000000855 fermentation Methods 0.000 claims abstract description 16
- 230000004151 fermentation Effects 0.000 claims abstract description 16
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 15
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 15
- 229930006000 Sucrose Natural products 0.000 claims abstract description 15
- 238000001914 filtration Methods 0.000 claims abstract description 15
- 235000012907 honey Nutrition 0.000 claims abstract description 15
- 239000005720 sucrose Substances 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000007788 liquid Substances 0.000 claims description 35
- 238000003756 stirring Methods 0.000 claims description 21
- 238000004659 sterilization and disinfection Methods 0.000 claims description 17
- 241000241413 Propolis Species 0.000 claims description 14
- 241000775848 Syringa oblata Species 0.000 claims description 14
- 230000008021 deposition Effects 0.000 claims description 14
- 229940069949 propolis Drugs 0.000 claims description 14
- 244000144730 Amygdalus persica Species 0.000 claims description 7
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 7
- 229910000278 bentonite Inorganic materials 0.000 claims description 7
- 239000000440 bentonite Substances 0.000 claims description 7
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 claims description 7
- 230000011218 segmentation Effects 0.000 claims description 7
- 239000000126 substance Substances 0.000 claims description 7
- 240000002853 Nelumbo nucifera Species 0.000 claims description 5
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 5
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 7
- 239000004615 ingredient Substances 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 3
- 239000011259 mixed solution Substances 0.000 abstract 1
- 241000220317 Rosa Species 0.000 description 6
- 230000036541 health Effects 0.000 description 6
- 230000000050 nutritive effect Effects 0.000 description 6
- 230000008901 benefit Effects 0.000 description 4
- 230000018109 developmental process Effects 0.000 description 4
- 239000003963 antioxidant agent Substances 0.000 description 3
- 230000003078 antioxidant effect Effects 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- 230000007613 environmental effect Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000005445 natural material Substances 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 230000003796 beauty Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 230000001476 alcoholic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
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- Alcoholic Beverages (AREA)
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
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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110277193A CN102304448B (en) | 2011-09-19 | 2011-09-19 | Production method of flower fermented wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110277193A CN102304448B (en) | 2011-09-19 | 2011-09-19 | Production method of flower fermented wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102304448A CN102304448A (en) | 2012-01-04 |
| CN102304448B true CN102304448B (en) | 2012-09-05 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110277193A Withdrawn - After Issue CN102304448B (en) | 2011-09-19 | 2011-09-19 | Production method of flower fermented wine |
Country Status (1)
| Country | Link |
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Families Citing this family (12)
| 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 | Brewing method of roselle honey wine |
| 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 |
| CN105670892A (en) * | 2016-01-10 | 2016-06-15 | 冯泽吉 | Piny flower wine and preparation method thereof |
| CN108913422A (en) * | 2018-07-06 | 2018-11-30 | 遂昌槿花缘家庭农场 | The brewing method of rose of Sharon dinner party with singsong girls in attendance |
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| CN1696266A (en) * | 2005-05-16 | 2005-11-16 | 葛同勋 | Flowers beer |
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2011
- 2011-09-19 CN CN201110277193A patent/CN102304448B/en not_active Withdrawn - After Issue
Patent Citations (3)
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|---|---|---|---|---|
| CN1696266A (en) * | 2005-05-16 | 2005-11-16 | 葛同勋 | Flowers beer |
| CN1865425A (en) * | 2005-05-17 | 2006-11-22 | 福建农林大学 | Process for making jasmine tea wine |
| CN1966645A (en) * | 2006-11-02 | 2007-05-23 | 翟文俊 | Method for preparing sophora flower wine |
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| CN102304448A (en) | 2012-01-04 |
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Effective date of registration: 20181102 Address after: 610100 No. 208, No. 65 Pingjiang South Road, Longquan, Longquanyi District, Chengdu, Sichuan 703 Patentee after: Li Yixing Address before: 610100 No. 20, Chang Shun Road, Longquanyi District, Chengdu, Sichuan. Patentee before: Chen Yuzhou |
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