CN102399667A - Plum wine and production method thereof - Google Patents

Plum wine and production method thereof Download PDF

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Publication number
CN102399667A
CN102399667A CN2011103625171A CN201110362517A CN102399667A CN 102399667 A CN102399667 A CN 102399667A CN 2011103625171 A CN2011103625171 A CN 2011103625171A CN 201110362517 A CN201110362517 A CN 201110362517A CN 102399667 A CN102399667 A CN 102399667A
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China
Prior art keywords
juice
fruit
wine
plum
filtering
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Pending
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CN2011103625171A
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Chinese (zh)
Inventor
戚军
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戚军
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Priority to CN2011103625171A priority Critical patent/CN102399667A/en
Publication of CN102399667A publication Critical patent/CN102399667A/en
Pending legal-status Critical Current

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Abstract

The invention relates to a plum wine and a production method thereof. The plum wine comprises fruit juice, rice wine, plum juice, a sweetening agent and the balance of purified water. The production method comprises the following steps of: denucleating and juicing cleaned fruits, and filtering to remove pulp residuals for later use; denucleating and juicing cleaned plum fruits, and filtering to remove pulp residuals for later use; putting prepared fruit juice and pump juice into a filtering container, and adding pectinase to the filtering container, stewing for 5-6 hours, and filtering the mixture, wherein the ambient temperature is kept between 5 DEG C and 25 DEG C; concentrating the mixture of the fruit juice and pump juice; adding the sweetening agent to the concentrated juice and uniformly stirring; and adding 0.05% by weight of fruit wine yeast into the concentrated juice, and injecting the mixture into a fermentation tank, wherein the fermentation temperature is controlled between 15 DEG C and 20 DEG C, and the fermentation time is 10-15 days; and then pouring the rice wine into the fermentation tank and uniformly stirring, and sterilizing, filling and refrigerating to obtain the finished product. The plum wine produced by adopting the scheme is refreshing and delicious, lower in alcohol concentration, and particularly suitable for females.

Description

Green liquor and working method thereof
Technical field
The present invention relates to a kind of green liquor and working method thereof, belong to the drinks manufacture field.
Background technology
Plum wine is to soak tasty a kind of soaking wine with plum in liquor (normally rice type liquor) borough chief's time.Because the green plum fruit itself has high pharmaceutical use, nutritive value and nourishing function.Green plum is rich in really that the acid of oxygen base, oxalic acid, oxysuccinic acid, the glass tinkling of pieces of jade are clear and bright, VITAMINs and a large amount of beneficial mineral matter, to hypertension, mellitus, obesity, climacterium disease sick, spiritual destabilization is all useful.For the record of pharmacopeia Compendium of Material Medica, the green plum fruit has unique effects to enhances human body immunologic function, vessel softening, Ginseng Extract, opposing aging, health and beauty according to Ancient Chinese; Also have the praise of " Fructus Crataegi, southern green plum " aspect aid digestion.
Green plum has the unique effects of regulating functions of intestines and stomach.Catechuic acid in the green plum can promote the wriggling of enteron aisle, and constipation (especially pregnant woman) and diarrhoea are had remarkable efficacy.Therefore thinking that in China the history of green liquor of main raw material brew is comparatively long, is a kind of wine article of doting on of the refined scholars at all times.
But its mouthfeel of existing green liquor has the sour and astringent and bitter taste of green plum mostly, and the brew time is long, and mouthfeel is poor, is not liked by masses, particularly likes the shallow meal with wine person of the women drink of sweet wine.
Summary of the invention
In view of the defective that prior art exists, the objective of the invention is to provide a kind of taste good, and the number of degrees are lower, especially is fit to the green liquor of women, and the working method of this green liquor.
For realizing above-mentioned purpose, the technical solution that the present invention adopted is:
A kind of green liquor is formed by following weight percent configuration, it is characterized in that: fruit juice 10%-15%; Rice wine 35%-40%; Greengage juice 30%-40%; Sweeting agent 0.8%-1.3%; All the other compositions are pure water.
Described fruit juice is one or several in fresh grapefruit, lemon, peach, the grape.
Described sweeting agent need be selected one or several mixing or honey in sucrose, Xylitol, the fructose for use successively according to sugariness.
Its concrete working method is following: after one or several stonings after will cleaning up in grapefruit, lemon, peach, the grape were squeezed the juice, filtering pulp residue was subsequent use; After green plum really cleaned up the back stoning squeezes the juice, filtering pulp residue was subsequent use; Fruit juice that squeezing is good and greengage juice are put into filtration vessel and are added polygalacturonase, leave standstill 5-6 hour, filter, and its envrionment temperature remains on 5 ℃-25 ℃; Above-mentioned fruit juice mixed solution is carried out concentration, and being concentrated into pol is the concentration of juices juice of 3540 degree; Putting into sweeting agent stirs; Weight proportion is that 0.05% fruit wine yeast is put into juice concentrate, is injected into subsequently in the fermentor tank, and its leavening temperature is controlled between 15 ℃-20 ℃, and fermentation time is 10-15 days, subsequently rice wine is poured into wherein, and back sterilization can refrigeration stirs.
The green liquor that adopts such scheme to produce, clearly good to eat, ethanol concn is lower, especially is fit to women, and the analgesic advantages such as aging, health and beauty of relieving summer heat, resist are arranged, and especially is fit to refrigerate iced drinking.
Embodiment
Specify the present invention below in conjunction with embodiment.
Embodiment 1: a kind of green liquor, form by following weight percent configuration, and it is characterized in that: fruit juice 10%; Rice wine 40%; Greengage juice 30%; Sweeting agent 1.3%; All the other compositions are pure water.
Described fruit juice is fresh grapefruit.
Described sweeting agent need be selected Xylitol for use according to sugariness.
Its concrete working method is following: after the grapefruit stoning was squeezed the juice after will cleaning up, filtering pulp residue was subsequent use; After green plum really cleaned up the back stoning squeezes the juice, filtering pulp residue was subsequent use; Fruit juice that squeezing is good and greengage juice are put into filtration vessel and are added polygalacturonase, leave standstill 5-6 hour, filter, and its envrionment temperature remains on 5 ℃-25 ℃; Above-mentioned fruit juice mixed solution is carried out concentration, and being concentrated into pol is 35---the concentration of juices juice of 40 degree; Putting into Xylitol stirs; Weight proportion is that 0.05% fruit wine yeast is put into juice concentrate, is injected into subsequently in the fermentor tank, and its leavening temperature is controlled between 15 ℃-20 ℃, and fermentation time is 10-15 days, subsequently rice wine is poured into wherein, and back sterilization can refrigeration stirs.
Embodiment 2: a kind of green liquor, form by following weight percent configuration, and it is characterized in that: fruit juice 15%; Rice wine 35%; Greengage juice 40%; Sweeting agent 0.8%; All the other compositions are pure water.
Described fruit juice is one or several in fresh lemon, peach, the grape.
Described sweeting agent need be selected one or several mixing or honey in sucrose, Xylitol, the fructose for use successively according to sugariness.
Its concrete working method is following: after one or several stonings after will cleaning up in grapefruit, lemon, peach, the grape were squeezed the juice, filtering pulp residue was subsequent use; After green plum really cleaned up the back stoning squeezes the juice, filtering pulp residue was subsequent use; Fruit juice that squeezing is good and greengage juice are put into filtration vessel and are added polygalacturonase, leave standstill 5-6 hour, filter, and its envrionment temperature remains on 5 ℃-25 ℃; Above-mentioned fruit juice mixed solution is carried out concentration, and being concentrated into pol is 35---the concentration of juices juice of 40 degree; Putting into sweeting agent stirs; Weight proportion is that 0.05% fruit wine yeast is put into juice concentrate, is injected into subsequently in the fermentor tank, and its leavening temperature is controlled between 15 ℃-20 ℃, and fermentation time is 10-15 days, subsequently rice wine is poured into wherein, and back sterilization can refrigeration stirs.
Embodiment 3: a kind of green liquor, form by following weight percent configuration, and it is characterized in that: fruit juice: 12%; Rice wine 36%; Greengage juice 35%; Sweeting agent 1%; All the other compositions are pure water.
Described fruit juice is fresh lemon.
Described sweeting agent is selected honey for use.
Its concrete working method is following: after one or several stonings after will cleaning up in grapefruit, lemon, peach, the grape were squeezed the juice, filtering pulp residue was subsequent use; After green plum really cleaned up the back stoning squeezes the juice, filtering pulp residue was subsequent use; Fruit juice that squeezing is good and greengage juice are put into filtration vessel and are added polygalacturonase, leave standstill 5-6 hour, filter, and its envrionment temperature remains on 5 ℃-25 ℃; Above-mentioned fruit juice mixed solution is carried out concentration, and being concentrated into pol is 35---the concentration of juices juice of 40 degree; Putting into sweeting agent stirs; Weight proportion is that 0.05% fruit wine yeast is put into juice concentrate, is injected into subsequently in the fermentor tank, and its leavening temperature is controlled between 15 ℃-20 ℃, and fermentation time is 10-15 days, subsequently rice wine is poured into wherein, and back sterilization can refrigeration stirs.
The present invention is clearly good to eat, and ethanol concn is lower, especially is fit to women; The analgesic advantages such as aging, health and beauty of relieving summer heat, resist are arranged, especially be fit to refrigerate iced drinking.

Claims (4)

1. green liquor is formed by following weight percent configuration, it is characterized in that: fruit juice 10%-15%; Rice wine 35%-40%; Greengage juice 30%-40%; Sweeting agent 0.8%-1.3%; All the other compositions are pure water.
2. green liquor according to claim 1 is characterized in that: described fruit juice is one or several in fresh grapefruit, lemon, peach, the grape.
3. green liquor according to claim 1 is characterized in that: described sweeting agent need be selected one or several mixing or honey in sucrose, Xylitol, the fructose for use successively according to sugariness.
4. working method for preparing like claim 1 or 2 or 3 described green liquor is characterized in that: after will cleaning up one or several stonings in back grapefruit, lemon, peach, the grape and squeezing the juice, filtering pulp residue is subsequent use; After green plum really cleaned up the back stoning squeezes the juice, filtering pulp residue was subsequent use; Fruit juice that squeezing is good and greengage juice are put into filtration vessel and are added polygalacturonase, leave standstill 5-6 hour, filter, and its envrionment temperature remains on 5 ℃-25 ℃; Above-mentioned fruit juice mixed solution is carried out concentration, and being concentrated into pol is the concentration of juices juice of 3540 degree; Putting into sweeting agent stirs; Weight proportion is that 0.05% fruit wine yeast is put into juice concentrate, is injected into subsequently in the fermentor tank, and its leavening temperature is controlled between 15 ℃-20 ℃, and fermentation time is 10-15 days, subsequently rice wine is poured into wherein, and back sterilization can refrigeration stirs.
CN2011103625171A 2011-11-16 2011-11-16 Plum wine and production method thereof Pending CN102399667A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2011103625171A CN102399667A (en) 2011-11-16 2011-11-16 Plum wine and production method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN2011103625171A CN102399667A (en) 2011-11-16 2011-11-16 Plum wine and production method thereof

Publications (1)

Publication Number Publication Date
CN102399667A true CN102399667A (en) 2012-04-04

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Family Applications (1)

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CN2011103625171A Pending CN102399667A (en) 2011-11-16 2011-11-16 Plum wine and production method thereof

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Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102660435A (en) * 2012-05-21 2012-09-12 达县宜华酒业有限公司 Fruit wine and method and equipment for preparing fruit wine
CN103146523A (en) * 2012-11-14 2013-06-12 潘海燕 Household plum wine brewing process
CN104087475A (en) * 2014-07-11 2014-10-08 浙江大学 Grapefruit-red grape complex fruit wine and preparation method thereof
CN104531413A (en) * 2014-12-23 2015-04-22 马鞍山市心洲葡萄专业合作社 Smoked plum wine with effect of relieving summer heat and preparation method of smoked plum wine
CN104560512A (en) * 2014-12-26 2015-04-29 惠州学院 Psidium guajava fruit wine and brewing technology thereof
CN104651188A (en) * 2015-03-11 2015-05-27 广东殿羽田食品有限公司 Greengage wine and preparation method thereof
CN104946485A (en) * 2015-06-19 2015-09-30 安徽禾众农业科技有限公司 Green plum wine and preparation method thereof
CN109837190A (en) * 2019-04-19 2019-06-04 南京农业大学 A kind of presetting cocktail of green plum and preparation method thereof

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102660435A (en) * 2012-05-21 2012-09-12 达县宜华酒业有限公司 Fruit wine and method and equipment for preparing fruit wine
CN103146523A (en) * 2012-11-14 2013-06-12 潘海燕 Household plum wine brewing process
CN104087475A (en) * 2014-07-11 2014-10-08 浙江大学 Grapefruit-red grape complex fruit wine and preparation method thereof
CN104531413A (en) * 2014-12-23 2015-04-22 马鞍山市心洲葡萄专业合作社 Smoked plum wine with effect of relieving summer heat and preparation method of smoked plum wine
CN104560512A (en) * 2014-12-26 2015-04-29 惠州学院 Psidium guajava fruit wine and brewing technology thereof
CN104651188A (en) * 2015-03-11 2015-05-27 广东殿羽田食品有限公司 Greengage wine and preparation method thereof
CN104651188B (en) * 2015-03-11 2017-04-05 广东殿羽田食品有限公司 A kind of green liquor and preparation method thereof
CN104946485A (en) * 2015-06-19 2015-09-30 安徽禾众农业科技有限公司 Green plum wine and preparation method thereof
CN109837190A (en) * 2019-04-19 2019-06-04 南京农业大学 A kind of presetting cocktail of green plum and preparation method thereof

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Application publication date: 20120404