CN103361219A

CN103361219A - Original ecological kumquat wine prepared through brewing kumquats

Info

Publication number: CN103361219A
Application number: CN 201310167132
Authority: CN
Inventors: 罗来仁
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-04-24
Filing date: 2013-04-24
Publication date: 2013-10-23

Abstract

The invention relates to an original ecological kumquat wine prepared through brewing kumquats. According to the original ecological kumquat wine, the original characteristics of the kumquats are preserved, and the use value of the kumquats is increased; and the fermented and aged kumquat wine can enhance body resistance to diseases and has the effects of ulcer resisting, blood pressure lowering and the like. The kumquat wine is technically characterized by being prepared through the steps of: crushing cleaned kumquats, and then, carrying out degreasing and sterilizing treatment by using water vapor with the temperature of 100 DEG C; adding saccharomycetes with the concentration of 2% to the kumquats when the kumquats are naturally cooled to the temperature of 26 DEG C, and stirring; and finally, loading a mixture to earthen wine jars, carrying out natural fermentation and aging, carrying out wine-sediment separation when the fermentation of the kumquat wine is completed, filtering and bottling.

Description

The ecosystem cumquat wine that the kumquat brew forms

Kumquat " tangerine " custom is done tangerine, and cumquat is grown in Wu Yue, the wide band in river, Jiangsu and Zhejiang Provinces, and yield positive results May, and pattern is white, and autumn and winter fruits is yellow and ripe, and the large one-inch that surpasses is little of finger, body skin and heavily fortified point, and skin texture is jade-like stone carefully, and that gives birth to is deep green, then is golden yellow after the maturation.Its sweet and sour, and have aromatic odour.

The effect of cumquat: the cumquat fruit contains abundant vitamin A, can prevent pigment deposition, promotes gloss and the elasticity of skin, and delaying senility is avoided the lax wrinkle of giving birth to of skin.Cumquat also contains vitamin-E, is the key element of safeguarding vascular health, can strengthen blood vessel elasticity.Cumquat contains the compositions such as abundant vitamins C, cumquat mandarin orange, to safeguarding cardiovascular function, prevents that the diseases such as arteriosclerosis, hypertension from having certain effect.

Cumquat not only contains multivitamin, carbohydrate, and nutritive value also comes out at the top in the citrus fruit, is the food that people like.That cumquat has is anti-ageing, eliminate the phlegm, antiulcer agent, help help digestion, hypotensive, strengthen the function of heart and regulate the flow of vital energy, the function such as cough-relieving, bronchitis is had more significantly effect.So cumquat is referred to as again Longevity.

The edibleness that cumquat is very high, but all the time people all with the edible market of taking as the leading factor of fresh fruit.Because the cumquat fresh keeping time is short, especially in the ripening stage, in case rain a large amount of dehiscent fruit phenomenons will appear.All bring great financial loss to the orchard worker every year, therefore restricting cumquat industrialization production development.For solving the problem of the fresh-keeping difficulty of cumquat, further enlarge the edibleness of cumquat, prolong the edible time of cumquat, make cumquat energy industrialization production development.Through years of researches, deep processing has proposed new technical key point to cumquat, brews cumquat wine into the ecosystem cumquat, and the cumquat wine that brew forms through ecosystem has not only kept the original speciality of cumquat.And cumquat has strengthened the absorption of human body to the various nutritions of cumquat after changing into cumquat wine.Because the every hectogram of cumquat epidermis contains 200 milligrams vitamin c, vitamin c is sour domestic animal, so vitamin c has another name called xitix.Cumquat is brewed into and is after drinking acid, thus cumquat wine have another name called xitix wine, spilt the vitamin C deficiency effect that prevents and treats so drink cumquat; can promote that again human body grows, strengthen human body to the drag protection bone of disease, tooth; logical fine vascular makes blood vessel tough and tensile and flexible, difficult breaking.It can also suppress the formation of carcinogenic substance nitrosamine.Through to the long diet of cumquat wine, early drink does not injure one's stomach and does not hinder brain, plays the invigorate blood circulation effect of beauty treatment of warm stomach, is the wine of drink sutable for men, women, and children.The Application and Development of cumquat wine not only promotes human physical and mental health, and can promote the cumquat industrialization production development of China, improves peasant's income, is the green project of a Sustainable development, and very large market outlook and economic worth are arranged.

The related technical key point of this cumquat wine is the cumquat of usefulness artificial growth, passes through spontaneous fermentation and then is converted into cumquat fruit wine.At first the cumquat of plucking is rendered in the pond, soaked 10 minutes with clear water, behind the cumquat natural air drying surface-moisture with wash clean cumquat is carried out fragmentation, then the cumquat with fragmentation is transported to vaporium, with the water vapour of 100 degrees centigrade of the temperature germicidal treatment of deoiling, the time is 15 minutes.Cumquat after the vaporium taking-up cools to 20 degrees centigrade naturally.Then add yeast and stir (saccharomycetic consumption is 2%), put in the soil cylinder processed doing the cumquat of mixing, be under 15-20 degree centigrade the isoperibol spontaneous fermentation 8-15 days in temperature, and then put into soil altar processed and carry out further spontaneous fermentation ageing, time is 4～6 months, and temperature is 15～20 degrees centigrade of ferment at constant temperature.When treating that the cumquat wine fermentation is finished, carry out schlempe and separate.After finishing, separation left standstill 5～8 days bottling packing after filtering.The below further specifies solid step suddenly.

Specific implementation method step 1. will be plucked good cumquat and be rendered in the pond, soak 10 minutes with clear water, then clean with clear water, allow the moisture on cumquat natural air drying surface.

Step 2. is carried out break process with the moisture free cumquat in surface, again the cumquat after the fragmentation is delivered to vaporium, carries out germicidal treatment with 100 degrees centigrade water vapour, and the time is approximately 15 minutes.

Step 3. cools to 20 degrees centigrade after taking out cumquat from vaporium naturally, then adds 2% yeast and stirs fully.After finishing above step, with the cumquat that stirs, putting in the soil cylinder processed, is spontaneous fermentation 8～15 days under 15～20 degrees centigrade the isoperibol in temperature.

Step 4. is again put in the soil altar processed after by fermentation and was sealed ageing up for safekeeping 4～6 months.

The cumquat former wine of step 5. after with ageing carries out leaving standstill 5～8 days after schlempe separates, and filters finished product and bottling packing.

Claims

1. the ecosystem cumquat wine is: 1. use 100 degrees centigrade of water vapour of temperature to the cumquat sterilization, the time is 15 minutes.2. cumquat and saccharomycetic ratio are 2% prescription spontaneous fermentation 8-15 days, 3. 15～25 degrees centigrade of natural agings 4～6 months, and the ecosystem cumquat wine of brewing into.