CN102533517A - Process for making gourd ladle pear steeped wine - Google Patents
Process for making gourd ladle pear steeped wine Download PDFInfo
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- CN102533517A CN102533517A CN2012100589591A CN201210058959A CN102533517A CN 102533517 A CN102533517 A CN 102533517A CN 2012100589591 A CN2012100589591 A CN 2012100589591A CN 201210058959 A CN201210058959 A CN 201210058959A CN 102533517 A CN102533517 A CN 102533517A
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- pears
- wine
- wooden dipper
- gourd ladle
- pear
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Abstract
The invention provides a process for making a gourd ladle pear steeped wine. The process comprises the following steps of: cleaning gourd ladle pears, removing cores, dicing, stir-frying in a pot at the temperature of 80DEG C, cooling to room temperature, drying, and sterilizing the dried gourd ladle pears; and adding sesame candy and crystal sugar into white spirit, fully dissolving, adding the sterilized gourd ladle pears, filling the materials in a crock, and storing at the ambient environment of between 25 and 32DEG C for 18 months in a sealed mode to obtain the gourd ladle pear steeped wine. The process is simple, and convenient to implement; in the making process, aids are not added, the prepared gourd ladle pear steeped wine is natural, pollution-free, mellow and tasty, has the thick original aroma of the pears, also has the mellow mouthfeel of the white spirit, has obvious effects of nourishing yin and tonifying kidney, relaxing the muscles and stimulating the blood circulation, and promoting urination and moistening lung, does not have any toxic or side effects on the body of a drinker, and is an effective health wine for patients suffering from cardiovascular disease such as arteriosclerosis.
Description
Technical field
The present invention relates to the manufacture craft of fruit wine, the manufacture craft that particularly a kind of wooden dipper pears are steep in wine.
Background technology
Pear wine is to be a kind of alcoholic drink that raw material is brewageed with fresh pears.The amino acid that contains 18 kinds of needed by human body in the pear wine, wherein 7 kinds is that human body must and itself can not synthetic.Also contain mineral substance and trace elements such as potassium, sodium, calcium, magnesium, copper, zinc, iron, manganese.
Prior art is more to the research of pear wine, like ground king's pear wine, apple pear wine, pear wine, extra dry white wine Pear wine etc.
Existing pear wine manufacture craft mainly comprises two kinds, a kind of be with after the pears meat peeling stoning, squeeze the juice (or making beating), after the seasonings such as adding white sugar, inoculation yeast is also fermented in specific environment to fruit juice (or pears slurry) in; Another kind is with pears meat stoning peeling back stripping and slicing; The pears piece is directly like mixed fermentations such as fermentation vat and granulated sugar, and this fermenting process comprises Primary Fermentation and two stages of secondary fermentation, needs to such an extent that stir in the fermenting process; And replenish material such as granulated sugar in good time, follow-uply carry out the isolating operation of schlempe again.
Above-mentioned two kinds of pear wine complex manufacturing technology, harsh to operational requirement, need to such an extent that add many auxiliary agents in the making processes (like SYNTHETIC OPTICAL WHITNER, SO
2Regulator, sodium sulfite anhy 96 etc.), though and the pear wine pears that make former the smell of fruits is very sweet, vinosity is light, vinosity is pure and sweet inadequately.
Do not see at present relevant for the steep in wine report of manufacture craft of wooden dipper pears.
Summary of the invention
Goal of the invention of the present invention is that the manufacture craft that provides a kind of wooden dipper pears to steep in wine is a raw material with the wooden dipper pears to above-mentioned deficiency; Technology is simple, easy to operate; Do not add any auxiliary agent in the making processes, natural pollution-free, make steep in wine sweet tasty and refreshing, vinosity is mellow; Promptly has the former fruital of strong pears; The continuous fragrant mouthfeel that has liquor again, enriching yin and nourishing kidney simultaneously, relax the muscles and stimulate the blood circulation, the effect highly significant of diuresis moistening lung, and cause any toxic side effect (like the bad reaction etc. of drinking) can not for the drinking person health.
Technology of the present invention realizes through following scheme:
The manufacture craft that a kind of wooden dipper pears are steep in wine comprises the steps:
(1) getting 50 parts of brewing grains white spirits, sesame candy 9-12 part and rock sugar 9-12 part that 3 parts of fresh ripe wooden dipper pears, alcoholic strength are not less than 62 degree by weight is raw material; In this step, wooden dipper pears consumption is very few, and steeping in wine, it is not remarkable to fall fire, toxin expelling, moistening lung, defaecation effect; Wooden dipper pears consumption is too much, the mouthfeel of steeping in wine is improved not have obviously helping; The said sesame candy of this step is commercially available or adopt existing method to make;
(2) the wooden dipper pears are cleaned after; Bulk is cut in stoning, and frying pears meat to its moisture begins to overflow under 80 ℃ of pot temperature then, continues then frying 2-5 minute; Cool off again pears meat temperature to room temperature dry again to water cut be 6-7% (wt%), again to the wooden dipper pears sterilization that carries out disinfection after the oven dry; In this step, the main purpose of frying is to keep the storage duration steep in wine, and color and luster, mouthfeel are good; More have health care to be worth to human body, the frying time is too short, steeps in wine to have the living flavor of pears meat; Mouthfeel is not good, and it is of a specified duration excessively to fry the time of a specified duration, and the wine body of gained becomes black; And obvious burning is arranged, begin to overflow the continued frying with pears meat moisture and be advisable in 2-5 minute; During oven dry pears meat, if the water cut after the oven dry of pears meat can make the living sense of taste of having steep in wine greater than 7% (wt%), if water cut is lower than 6% (wt%), the color and luster that can cause gained to be steep in wine can not reach faint yellow, and quality descends;
(3) sesame candy, the rock sugar with said consumption joins in the liquor, treats that fully the dissolving back adds the wooden dipper pears of handling through disinfection, has the liquor of wooden dipper pears to pack in the crock bubble again, deposited at least 18 months in the envrionment temperature lower seal that is not less than 25 ℃, both.In this step, the time of sealing up for safekeeping is good more more for a long time, add in steeping in wine sesame candy can the wooden dipper pears to the health care of human body be worth perform to ultimate attainment.
Beneficial effect of the present invention:
In sum, than prior art, the manufacture craft that wooden dipper pears provided by the invention are steep in wine; Its technology is simple, easy to operate, does not add any auxiliary agent in the making processes, and is natural pollution-free; Make steep in wine sweet tasty and refreshing, vinosity is mellow, promptly has the former fruital of strong pears, has the continuous fragrant mouthfeel of liquor again; And have outstanding health-care effect, can go into spleen, stomach, large intestine, go into lung, heat-clearing toxin expelling, profit bath laxation, fire, toxin expelling fall, the enriching yin of enriching blood, moistening lung, defaecation, inducing diuresis to remove edema, can also bring high blood pressure down, blood fat and human cholesterol content; Enriching yin and nourishing kidney, relax the muscles and stimulate the blood circulation, the effect highly significant of diuresis moistening lung, steep in wine with other and to compare, have no side effect; Do not have drug reaction, for example: symptoms such as headache, dry mouth and tougue are arranged after other is steep in wine and drinks, and the alcohol number of degrees of steeping in wine provided by the invention are about 40 degree; No capacity for liquor people drinks about 25 grams, and the drinkable 200-300 gram of the grownup who normally drinks causes any toxic side effect (like the bad reaction etc. of drinking) can for the drinking person health; As far as cardiovascular patients such as arteriosclerosis also is a kind of effective health promoting wine, is particularly useful for chronic emphysema, the nephritis victim takes for a long time.
Embodiment
Below in conjunction with embodiment the present invention is made further detailed description.But should this be interpreted as that the scope of the above-mentioned theme of the present invention only limits to following embodiment, allly all belong to scope of the present invention based on the technology that content of the present invention realized.
Embodiment 1
The manufacture craft that the wooden dipper pears of present embodiment are steep in wine comprises the steps:
(1) gets 9 parts of 50 parts of wheat liquor, sesame candys and the rock sugar that 3 parts of fresh ripe wooden dipper pears, alcoholic strength are not less than 62 degree by weight and be raw material for 9 parts;
(2) the wooden dipper pears are cleaned after, bulk is cut in stoning, frying 13 minutes under 80 ℃ of pot temperature then, pears meat moisture begins to overflow, and continues frying again after 2 minutes, is cooled to room temperature; Drying pears meat again is 7% (wt%) to containing its water yield, to the wooden dipper pears sterilization that carries out disinfection after the oven dry;
(3)Sesame candy, the rock sugar of said consumption are joined in the liquor; Treat that fully the dissolving back adds the wooden dipper pears of handling through disinfection, have the liquor of wooden dipper pears to pack in the crock bubble again, deposited 18 months in 32 ℃ of envrionment temperature lower seals; Between staging life; The gained sense organ of steeping in wine changes and to see table 1, deposit full after 18 months, both.
The variation of Oranoleptic indicator of steeping in wine of table 1 present embodiment gained mesa wooden dipper pears with the shelf-time
| Time (moon) | Sense organ changes |
| 5 | Sweet tasty and refreshing, slightly turbid sense. |
| 10 | Sweet tasty and refreshing, slightly little light turbid sense. |
| 15 | Sweet tasty and refreshing, being incarnadine has turbid sense. |
| 18 | Sweet tasty and refreshing, be yellow, fragrance is arranged. |
The present embodiment gained Oranoleptic indicator that steeps in wine: color and luster is faint yellow, and the wine body is limpid transparent, and fragrance is long, and taste is mellow, and inlet is sweet, and the product mouthfeel can store no change more than 10 years between 40 ℃-50 ℃.
Physical and chemical index (need to prove that the detection of product physical and chemical index is undertaken by alcohol product conventional sense method among the present invention):
Ethanol content (VOL %): 41%;
(with citrometer, g/L) content is 1.65g/L to total acid;
Volatile acid (with acetometer, g/L) content≤0.6g/ L;
Total ester (in ETHYLE ACETATE) content is 1.88 g/L.
Embodiment 2
The manufacture craft that the wooden dipper pears of present embodiment are steep in wine comprises the steps:
(1) gets 10 parts of 50 parts of maize liquors, sesame candys and the rock sugar that 3 parts of fresh ripe wooden dipper pears, alcoholic strength are not less than 62 degree by weight and be raw material for 10 parts;
(2) the wooden dipper pears are cleaned after, bulk is cut in stoning, frying 13 minutes under 80 ℃ of pot temperature then, pears meat moisture begins to overflow, and continues frying again after 2 minutes, is cooled to room temperature; Drying pears meat again is 7% (wt%) to containing its water yield, to the wooden dipper pears sterilization that carries out disinfection after the oven dry;
(3)Sesame candy, the rock sugar of said consumption are joined in the liquor, treat that fully the dissolving back adds the wooden dipper pears of handling through disinfection, have the liquor of wooden dipper pears to pack in the crock bubble again, deposited 18 months in 25 ℃ of envrionment temperature lower seals, both.
The present embodiment gained Oranoleptic indicator that steeps in wine: color and luster is faint yellow, and the wine body is limpid transparent, and fragrance is long, and taste is mellow, and inlet is sweet, and the product mouthfeel can store no change more than 10 years between 40 ℃-50 ℃.
Physical and chemical index:
Ethanol content (VOL %): 42%;
(with citrometer, g/L) content is 1.69g/L to total acid;
Volatile acid (with acetometer, g/L) content≤0.6g/ L;
Total ester (in ETHYLE ACETATE) content is 1.96 g/L.
Embodiment 3
The manufacture craft that the wooden dipper pears of present embodiment are steep in wine comprises the steps:
(1) gets 3 parts of fresh ripe wooden dipper pears, alcoholic strength by weight and be not less than 62 50 parts of sorghum liquors of degree, sesame candy
12 parts is raw material for 12 parts with rock sugar;
(2) the wooden dipper pears are cleaned after, bulk is cut in stoning, frying 13 minutes under 80 ℃ of pot temperature then, pears meat moisture begins to overflow, and continues frying again after 2 minutes, is cooled to room temperature; Drying pears meat again is 6% (wt%) to containing its water yield, to the wooden dipper pears sterilization that carries out disinfection after the oven dry;
(3)Sesame candy, the rock sugar of said consumption are joined in the liquor, treat that fully the dissolving back adds the wooden dipper pears of handling through disinfection, have the liquor of wooden dipper pears to pack in the crock bubble again, deposited 18 months in 32 ℃ of envrionment temperature lower seals, both.
The present embodiment gained Oranoleptic indicator that steeps in wine: color and luster is faint yellow, and the wine body is limpid transparent, and fragrance is long, and taste is mellow, and inlet is sweet, and the product mouthfeel can store no change more than 10 years between 40 ℃-50 ℃.
Physical and chemical index:
Ethanol content (VOL %): 41%;
(with citrometer, g/L) content is 1.88g/L to total acid;
Volatile acid (with acetometer, g/L) content≤0.6g/ L;
Total ester (in ETHYLE ACETATE) content is 2.10 g/L.
The health-care effect checking of product of the present invention:
One, utilization products obtained therefrom of the present invention conditioning for oral administration lung-heat yin-deficiency cough patient 70 examples.
1, patient's data: 70 routine patients are clinic case, and the oldest 80 years old, minimum 17 years old, wherein male patient's 40 examples, women patient's 30 examples, chronic bronchitis 23 examples, pulmonary heart disease 20 examples, cough 20 examples after the diseases caused by external factors, chronic pharyngitis 7 examples.
2, Case definition:
Primary symptom: cough phlegm is few, dry mouth and throat, and thirsty phlegm is thick, and phlegm yellow (or white) has sweat (or night sweat), and stool does, and urine is yellow few, the arteries and veins number.Inferior disease: cough difficult the dormancy night, the soreness of waist is weak, and sputum mixed with blood is nervous vexed, the cough paroxysm, night unable to lie in bed etc.
3, Opsonizing method:
The patients embodiment of the invention one product is drunk 10 grams every day three times at every turn, connects and drinks 7.
4, criterion of therapeutical effect:
Cure: the primary symptom completely dissolve, inferior disease disappears or alleviates;
Take a turn for the better: primary symptom and time disease 2/3 above transference cure; Invalid: symptom does not have obvious improvement.
5, treatment result:
Cure 20 examples, 47 examples that take a turn for the better, invalid 3 examples, total effective rate reaches 95.7%.
Two, the utilization embodiment of the invention two products obtained therefroms conditioning for oral administration stomach energy causes halitosis patient 70 examples.
1, patient's data
70 routine patients are the outpatient.Wherein male 38 examples, women 32 examples, 21 years old～52 years old age, the course of disease 7 days～2 months.All the patient is simple property halitosis, no digestive system and respiratory system disease.
2, Case definition
Decide with reference to " Diagnostics of Chinese Medicine " and " practical Chinese Internal Medicine " Case definition.Require no smoking history jointly, be not addicted to drink.(1) halitosis; (2) thirst and liking drink; (3) arteries and veins string or string number; (4) red tongue with yellow fur; (5) ulceration on the oral mucosa and the tongue, red red, the swelling and aching of gum of lip; (6) red, the constipation with dry stool of urinating.
(1) (2) indispensability, other any 3 get final product.
3, Opsonizing method
The patients embodiment of the invention one product is drunk 10 grams every day three times at every turn, connects and drinks 7.
4, treatment result
All the case transference cure all obtains healing.Curative effect is 100%.
Three, higher patient's 20 examples of the utilization embodiment of the invention three products obtained therefrom orally taken for curing blood viscosities, the result is following.
1, patient's data
Age: 58-70 year, sex: male 15 examples, women 5 examples, the sick kind: coronary heart disease 5 examples, high worry 5 examples, cerebral arteriosclerosis 5 examples.
1, treat-ment
The patients embodiment of the invention one product is drunk 10 grams every day three times at every turn, and even drinking 15 is a course of treatment.
2, after the patient takes and steeps in wine preceding and take the course of treatment of steeping in wine, detect its blood rheology parameter respectively.
Detection method:
The CP capillary viscosimeter is measured so that WTP-B II type is adjustable.Mensuration project: 1. hematocrit (%); 2. plasma viscosity (ratio); 3. erythrocyte electrophoresis (second).
Detected result is following:
The average of Determination of Blood Rheology relatively before and after table 1 was taken and steep in wine
| Project | Take preceding means standard deviation | Take the back means standard deviation | The t value | The P value |
| Hematocrit (%) | 49.896±3.356 | 48.898±2.785 | 1.02 | ＜0.05 |
| Plasma viscosity (ratio) | 1.952±0.483 | 1.822±0.347 | 0.98 | ＜0.05 |
| Erythrocyte electrophoresis (second) | 19.135±3.971 | 18.105±2.78 | 0.88 | ＜0.05 |
Detected result shows; Two groups of patients take steep in wine before, blood cell hematocrit, plasma viscosity (ratio) and three indexs of erythrocyte electrophoresis all exceed normal range, take the course of treatment of steeping in wine after; Average obviously descends; Statistical procedures result shows that three indexs all have significant difference, and the product that this explanation the present invention makes is effective to blood viscosity lowering.And steep in wine in the process taking the present invention, patient's headache, pectoralgia, numbness, symptom such as dizzy all have to be alleviated in various degree, explains that product of the present invention can help to slow down the old cardiovascular disease state of an illness, improves disease symptom.
Need to prove at last; Above embodiment only is used to explain technical scheme of the present invention and is unrestricted; Although technical scheme of the present invention is specified, it will be appreciated by those skilled in the art that and to make amendment or be equal to replacement technical scheme of the present invention with reference to preferred embodiment; And not breaking away from aim of the present invention and scope, it all should be encompassed in the middle of protection scope of the present invention.
Claims (1)
1. the manufacture craft that the wooden dipper pears are steep in wine is characterized in that: comprise the steps:
(1) getting 50 parts of brewing grains white spirits, sesame candy 9-12 part and rock sugar 9-12 part that 3 parts of fresh ripe wooden dipper pears, alcoholic strength are not less than 62 degree by weight is raw material;
(2) the wooden dipper pears are cleaned after, bulk is cut in stoning, frying to pears meat moisture begins to overflow under 80 ℃ of pot temperature then; Continued then frying 2-5 minute; Cooling pears meat temperature is to room temperature, dry again to water cut be 6-7% (wt%), to the sterilization that carries out disinfection of the wooden dipper pears after the oven dry;
(3) sesame candy, the rock sugar with said consumption joins in the liquor, treats that fully the dissolving back adds the wooden dipper pears of handling through disinfection, has the liquor of wooden dipper pears to pack in the crock bubble again, deposited at least 18 months in 25-32 ℃ of envrionment temperature lower seal, both.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210058959 CN102533517B (en) | 2012-03-08 | 2012-03-08 | Process for making gourd ladle pear steeped wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210058959 CN102533517B (en) | 2012-03-08 | 2012-03-08 | Process for making gourd ladle pear steeped wine |
Publications (2)
| Publication Number | Publication Date |
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| CN102533517A true CN102533517A (en) | 2012-07-04 |
| CN102533517B CN102533517B (en) | 2013-03-27 |
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| CN 201210058959 Expired - Fee Related CN102533517B (en) | 2012-03-08 | 2012-03-08 | Process for making gourd ladle pear steeped wine |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103103055A (en) * | 2012-11-14 | 2013-05-15 | 潘海燕 | Perry brewing process at home |
| CN104046545A (en) * | 2014-03-30 | 2014-09-17 | 宫凤义 | High-alcoholic strength fruit liquor prepared from liquor and dry fruits immersed with liquor |
| CN104560535A (en) * | 2013-10-22 | 2015-04-29 | 黄志瑜 | Pear liquor and preparation method thereof |
| CN105062842A (en) * | 2015-07-27 | 2015-11-18 | 林曙晓 | Wine preparation method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1414087A (en) * | 2002-01-15 | 2003-04-30 | 刘文强 | High nutrition wine series and its preparation method |
| CN101397529A (en) * | 2007-09-28 | 2009-04-01 | 谢荣新 | Method for preparing nanguo pear wine |
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2012
- 2012-03-08 CN CN 201210058959 patent/CN102533517B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1414087A (en) * | 2002-01-15 | 2003-04-30 | 刘文强 | High nutrition wine series and its preparation method |
| CN101397529A (en) * | 2007-09-28 | 2009-04-01 | 谢荣新 | Method for preparing nanguo pear wine |
Non-Patent Citations (3)
| Title |
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| 张亚伟等: "不同品种梨加工特性研究", 《食品与发酵工业》 * |
| 敏涛: "《精选药酒治病养生555方》", 31 July 2003, 江西科学技术出版社 * |
| 王富花等: "蜂蜜刺梨保健酒工艺研究", 《酿酒科技》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103103055A (en) * | 2012-11-14 | 2013-05-15 | 潘海燕 | Perry brewing process at home |
| CN104560535A (en) * | 2013-10-22 | 2015-04-29 | 黄志瑜 | Pear liquor and preparation method thereof |
| CN104046545A (en) * | 2014-03-30 | 2014-09-17 | 宫凤义 | High-alcoholic strength fruit liquor prepared from liquor and dry fruits immersed with liquor |
| CN105062842A (en) * | 2015-07-27 | 2015-11-18 | 林曙晓 | Wine preparation method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102533517B (en) | 2013-03-27 |
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