CN102533493A - Manufacturing process of dried orange peel beauty wine - Google Patents
Manufacturing process of dried orange peel beauty wine Download PDFInfo
- Publication number
- CN102533493A CN102533493A CN2009100836629A CN200910083662A CN102533493A CN 102533493 A CN102533493 A CN 102533493A CN 2009100836629 A CN2009100836629 A CN 2009100836629A CN 200910083662 A CN200910083662 A CN 200910083662A CN 102533493 A CN102533493 A CN 102533493A
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- orange peel
- dried orange
- fermentation
- rice
- wine
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Abstract
The invention relates to a manufacturing process of dried orange peel beauty wine. The process comprises the following steps of: soaking and washing rice, and cooking until the rice core has no half-cooked phenomenon; spreading and airing, mixing with distiller's yeast at the temperature of 22-26 DEG C at a distiller's yeast amount being 0.3-0.5% of the rice, adding the cooked rice which is mixed with the distiller's yeast to a jar for fermentation, carrying out primary fermentation at the fermentation temperature less than 28-32 DEG C for 72-90 hours, after primary fermentation is finished, entering secondary fermentation, distilling when the mixed fermentation temperature is 28-30 DEG C and the alcohol degree of the fermented brewed wine is 120, collecting components with alcohol degrees of 600, 480 and 420, respectively storing, and aging for more than 3 months; and then adjusting the alcohol degree according to the product requirements. The manufacturing process is characterized in that dried orange peel is added in the manufacturing process of the wine, and the dried orange peel is added by two batches. The dried orange peel wine has mellow and cool mouthfeel, and has beauty and health-care actions.
Description
Technical field:
The present invention relates to the ME of dried orange peel face-beautifying wine.
Background technology:
The process method that many making health promoting wine are arranged at present, this method mainly are to soak juice with wine or soaking in alcohol Chinese medicine, and the juice that soaks to make is that the method that preparation of raw material is blent is made with liquor, pigment, spices, water then.This lixiviate formula technology has following shortcoming: 1, adhere to a large amount of throw outs in the wine, the finished product production process need be carried out sterilising treatment, and the result who brings is that finished wine quality stability is poor; Owing to need sterilising treatment, facility investment increases in addition, and product cost increases; 2, the wine produced of extracting technology adds pigment spices owing to blend link in preparation, can't guarantee the pure of wine, has deviated from that " " principle is unfavorable for human consumer's physical and mental health in green consumption; 3, the wine mouthfeel of extracting technology production is bad.
Summary of the invention:
The purpose of this invention is to provide a kind of defective that can overcome prior art, the wine mouthfeel of production is good, and the vinosity amount is good, the not the higher authorities that do not get angry, the preparation method of the health promoting wine that production cost is low.
The preparation method of liquor of the present invention gathers by the following step and carries out:
The ME of dried orange peel face-beautifying wine is that rice is soaked, eluriates, and drops into boiling to the half-cooked phenomenon of Mi Xinwu; Spreading for cooling, the companion was bent when temperature was 22-26 ℃, and the good bent rice of companion is gone into the cylinder fermentation; The primary fermentation phase carried out 72-90 hour, and leavening temperature is less than 28-32 ℃, and the completion of primary fermentation phase changes secondary fermentation over to during the phase; The mixed fermentation temperature is 28-30 ℃, and the ferment wine brewing degree is 12 o'clock, drops into distillation; Plucking the wine degree is 600,480,420, storage, ageing respectively, and the ageing time is more than 3 months; Then dispatch from the factory according to product requirement adjustment wine degree.It is characterized in that: in above-mentioned manufacturing processed, added dried orange peel.
The ME of dried orange peel face-beautifying wine is that rice is soaked, eluriates, and drops into boiling to the half-cooked phenomenon of Mi Xinwu; Spreading for cooling, the companion was bent when temperature was 22-26 ℃, and the good bent rice of companion is gone into the cylinder fermentation; The primary fermentation phase carried out 72-90 hour, and leavening temperature is less than 28-32 ℃, and the completion of primary fermentation phase changes secondary fermentation over to during the phase; The mixed fermentation temperature is 28-30 ℃, and the ferment wine brewing degree is 12 o'clock, drops into distillation; Plucking the wine degree is 600,480,420, storage, ageing respectively, and the ageing time is more than 3 months; Then dispatch from the factory according to product requirement adjustment wine degree.It is characterized in that: in above-mentioned manufacturing processed, added dried orange peel.
In the rice cooking process, added dried orange peel.
, rice cooking added dried orange peel after accomplishing.
Before fermentation, added dried orange peel.
After fermentation for the first time, added dried orange peel before the secondary fermentation.
, fermenting twice added flavouring agent after accomplishing.
Before fermentation, having added dried orange peel consumption rice and dried orange peel weight ratio is 7: 1-2.
After fermentation for the first time, having added dried orange peel consumption rice and dried orange peel weight ratio before the secondary fermentation is 7: 2.3-4.
Added dried orange peel consumption rice therebetween and the dried orange peel weight ratio is 7: 2.8-5 in fermentation.
The container that fermentation is used is the crystallite pottery.
Of the present invention possess advantage:
The preparation method of distilled peppermint liquor of the present invention compared with prior art has the following advantages:
1, dried orange peel and rice are fermented in the lump, and distill simultaneously, solved in the wine that lixiviate formula technology brings and adhered to problems of sediment formation.
2, adopt production technique of the present invention to need not finished wine is carried out sterilization, thereby save investment in fixed assets, reduced manufacturing cost.
3, in colluding the accent process, replenish proper amount of edible spices, can make the wine mouthfeel pureer and milder salubrious.
4, the dried orange peel wine of brew of the present invention, its medicinal efficacy is also brought in the wine, makes by traditional Chinese medicine the liquor that is regarded as " thing of big heat " that health care function has been arranged.
Embodiment
One of them embodiment is that rice was soaked 3 hours, eluriates three times, makes the grain of rice clean, adds an amount of dried orange peel input boiling is good to carry out dropping into boiling again to the half-cooked phenomenon of Mi Xinwu after the rehydration with rice; Song is mixed in spreading for cooling, temperature during for 22-26, and using bent amount is to drop into 0.3% (bent be the little song of self-control) of rice; The good bent rice of companion is gone into the cylinder fermentation, and the primary fermentation phase carried out 72-90 hour, and leavening temperature is less than 28-32 ℃; The completion of primary fermentation phase changes secondary fermentation over to during the phase, the dried orange peel of cleaning, do not have mashed leaf is dropped into jar fermenter ferment with rice, and add-on is a rice: dried orange peel-7: 3; The mixed fermentation temperature is 28-30 ℃, and the ferment wine brewing degree is 120 o'clock, drops into distillation; Plucking the wine degree is 60,48,42 degree, storage, ageing respectively, and the ageing time is more than 3 months; Then, replenish flavouring agent adjustment taste in right amount, quality inspection, bottling according to product requirement adjustment wine degree.
Beneficial effect:
The health promoting wine that this technology is produced contains the natural phant property of medicine, has certain health-care effect.
Claims (10)
1. the ME of dried orange peel face-beautifying wine is that rice is soaked, eluriates, and drops into boiling to the half-cooked phenomenon of Mi Xinwu; Spreading for cooling, the companion was bent when temperature was 22-26 ℃, and the good bent rice of companion is gone into the cylinder fermentation; The primary fermentation phase carried out 72-90 hour, and leavening temperature is less than 28-32 ℃, and the completion of primary fermentation phase changes secondary fermentation over to during the phase; The mixed fermentation temperature is 28-30 ℃, and the ferment wine brewing degree is 12 o'clock, drops into distillation; Plucking the wine degree is 600,480,420, storage, ageing respectively, and the ageing time is more than 3 months; Then dispatch from the factory according to product requirement adjustment wine degree.It is characterized in that: in above-mentioned manufacturing processed, added dried orange peel.
2. the ME of dried orange peel face-beautifying wine according to claim 1 is characterized in that: in the rice cooking process, added dried orange peel.
3. the ME of dried orange peel face-beautifying wine according to claim 1 is characterized in that: after rice cooking is accomplished, added dried orange peel.
4. the ME of dried orange peel face-beautifying wine according to claim 1 is characterized in that: before fermentation, added dried orange peel.
5. the ME of dried orange peel face-beautifying wine according to claim 1 is characterized in that: after fermentation for the first time, added dried orange peel before the secondary fermentation.
6. the ME of dried orange peel face-beautifying wine according to claim 1 is characterized in that: after fermenting twice is accomplished, added flavouring agent.
7. the ME of dried orange peel face-beautifying wine according to claim 1 is characterized in that: before fermentation, having added dried orange peel consumption rice and dried orange peel weight ratio is 7: 1-2.
8. the ME of dried orange peel face-beautifying wine according to claim 1 is characterized in that: after fermentation for the first time, having added dried orange peel consumption rice and dried orange peel weight ratio before the secondary fermentation is 7: 2.3-4.
9. the ME of dried orange peel face-beautifying wine according to claim 1 is characterized in that: added dried orange peel consumption rice therebetween and the dried orange peel weight ratio is 7: 2.8-5 in fermentation.
10. the ME of dried orange peel face-beautifying wine according to claim 1 is characterized in that: the container that fermentation is used is the crystallite pottery.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100836629A CN102533493A (en) | 2009-05-06 | 2009-05-06 | Manufacturing process of dried orange peel beauty wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100836629A CN102533493A (en) | 2009-05-06 | 2009-05-06 | Manufacturing process of dried orange peel beauty wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102533493A true CN102533493A (en) | 2012-07-04 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009100836629A Pending CN102533493A (en) | 2009-05-06 | 2009-05-06 | Manufacturing process of dried orange peel beauty wine |
Country Status (1)
| Country | Link |
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| CN (1) | CN102533493A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103695242A (en) * | 2013-12-14 | 2014-04-02 | 曹石 | Method for brewing citrus-flavor maize yellow wine |
| CN104277946A (en) * | 2013-07-08 | 2015-01-14 | 孟庆梅 | Functional yellow rice wine and preparation method thereof |
| CN107828580A (en) * | 2017-09-30 | 2018-03-23 | 张哲峰 | Liquor formula and liquor preparation method |
| CN112831385A (en) * | 2021-03-22 | 2021-05-25 | 胡业涛 | Dried orange peel five-grain brewed white spirit and production method thereof |
| CN113462498A (en) * | 2021-04-13 | 2021-10-01 | 李茂� | Dried orange peel wine and preparation method thereof |
| CN114686328A (en) * | 2022-04-15 | 2022-07-01 | 连州市醉清风酒厂 | Distilled dried orange peel wine and preparation method thereof |
-
2009
- 2009-05-06 CN CN2009100836629A patent/CN102533493A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104277946A (en) * | 2013-07-08 | 2015-01-14 | 孟庆梅 | Functional yellow rice wine and preparation method thereof |
| CN104277946B (en) * | 2013-07-08 | 2016-08-10 | 孟庆梅 | Functional type yellow wine and preparation method thereof |
| CN103695242A (en) * | 2013-12-14 | 2014-04-02 | 曹石 | Method for brewing citrus-flavor maize yellow wine |
| CN107828580A (en) * | 2017-09-30 | 2018-03-23 | 张哲峰 | Liquor formula and liquor preparation method |
| CN112831385A (en) * | 2021-03-22 | 2021-05-25 | 胡业涛 | Dried orange peel five-grain brewed white spirit and production method thereof |
| CN113462498A (en) * | 2021-04-13 | 2021-10-01 | 李茂� | Dried orange peel wine and preparation method thereof |
| CN114686328A (en) * | 2022-04-15 | 2022-07-01 | 连州市醉清风酒厂 | Distilled dried orange peel wine and preparation method thereof |
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| PB01 | Publication | ||
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Application publication date: 20120704 |