CN103468478A - Loquat wine - Google Patents

Abstract

The invention discloses loquat wine. The loquat wine is manufactured according to the following steps that (1) peel and cores of loquats are removed, sugar is added to the loquat and is evenly stirred, and the loquat is reserved; (2) sticky rice is washed, water is added to the sticky rice, and the sticky rice is immersed, steamed, cooled and reserved; (3) the loquat cores are washed and mashed, are put into water to be boiled for 20-30 minutes, are cooled, are filtered to remove residues and are reserved; (4) clear liquid in the third step and the sticky rice are mixed according to the mass ratio of (25-50):(75-100), are evenly stirred and are placed into a fermentation tank, active dry yeast of the mass 0.2% of total mass is added to the mixture to carry out fermentation for 5-10 days under the temperature ranging from 31 DEG C to 35 DEG C; (5) after fermentation is finished, raw wine is filtered through a centrifugal machine to remove residues, and filtrate is sterilized and is reserved; (6) the raw wine obtained from the fifth step is added to a wide-mouth container in the first step and is immersed for 20-30 days, filter pressing is carried out on the raw wine, residues are removed, and the raw wine is sterilized and is filled and packaged under low temperature. The loquat wine is mellow and normal in mouthfeel, and has an obvious healthcare function if being frequently drunk.

Description

A kind of loquat wine

Technical field

The present invention relates to fruit wine, specifically a kind of loquat wine.

Background technology

Loquat is the distinctive rare fruit of south China; Its pulp soft and succulency, moderately sour and sweet, delicious flavour, be described as " emperor in fruit ".According to Chinese Academy of Medical Sciences's clone, analyze, every 100 grams of the edible part of loquat are containing protein 0.4 gram, fatty 0.1 gram, carbohydrate 7 grams, robust fibre 0.8 gram, ash content 0.5 gram, 22 milligrams of calcium, P 32 milligram, 0.3 milligram of iron, 3 milligrams of vitamin Cs, 1.33 milligrams of carotenoid, wherein calcium, phosphorus and carotene are significantly higher than other Common Fruits, and contain necessary 8 seed amino acids of human body.Abundant vitamins B in loquat, to vision protection, keep skin health moist, promotes children's body development that very important effect is arranged.Loquat is cool in nature, and the sweet acid of distinguishing the flavor of has moistening the lung and relieve the cough, quenches the thirst and the effect of stomach.Be usually used in the diseases such as dry throat polydipsia, cough haematemesis, hiccup.Loquat not only pulp can be used as medicine, and its core, leaf, root also have pharmaceutical use.

In prior art, loquat mostly is to be eaten raw or squeezes the juice ediblely, and the making method of loquat wine is more single.

Summary of the invention

The purpose of this invention is to provide a kind of loquat wine, the mouthfeel of this loquat wine more alcohol just, is applicable to batch production.

Realize that technical scheme of the present invention is: a kind of loquat wine is characterized in that it makes as follows:

(1) select ripe loquat peeling stoning, then place it in the container of wide-mouth, add white sugar, stir, standby;

(2) glutinous rice is eluriated totally, added water and mix, soak, then adopt ordinary method to cook, cooling, standby;

(3) Radix Eriobotryae of removing in step (1) is cleaned and mashed, put into water and boil 20-30 minute, cold filtration removes slag, standby;

(4) mass ratio of the glutinous rice of the clear liquid of step (3) and step (2) being pressed to 25-50:75-100 mixes, and stirs, and is placed in fermentor tank, and the active dry yeast of access total mass 0.2% is fermented, and fermentation time is controlled at 5-10 days; The quality of described glutinous rice is calculated by giving birth to glutinous rice;

(5) after fermentation ends, from the fermentor tank bottom valve, emit former wine, through the whizzer filter cleaner, the filtrate sterilization is standby;

(6) the former wine obtained in step (5) is joined in the large container in step (1), soak after 20-30 days, filter residue is abandoned in press filtration, sterilizing, cold-aseptic filling.

Soak time described in step (2) is 2 hours.

31 ℃-35 ℃ of the temperature of fermentation in step (4).

Loquat wine mouthfeel alcohol of the present invention just, is often drunk and is had obvious nourishing function, can prevent or respiratory tract disease and lung's pollution diseases such as assisting therapy cough, der Halsschmerz, en.Simultaneously, also adopted Radix Eriobotryae in the raw material of loquat wine of the present invention, the effect for the treatment of cough is better.

Embodiment

Embodiment: a kind of loquat wine, it is made as follows:

(1) select ripe loquat peeling stoning, then place it in the container of wide-mouth, add white sugar, stir, standby;

(2) glutinous rice is eluriated totally, added water and mix, soak 2 hours, then adopt ordinary method to cook, cooling, standby;

(3) Radix Eriobotryae of removing in step (1) is cleaned and mashed, put into water and boil 20-30 minute, cold filtration removes slag, standby;

(4) mass ratio of the glutinous rice of the clear liquid of step (3) and step (2) being pressed to 25-50:75-100 mixes, stir, be placed in fermentor tank, the active dry yeast of access total mass 0.2% is fermented, fermentation time is controlled at 5-10 days, 31 ℃-35 ℃ of temperature; The quality of described glutinous rice is calculated by giving birth to glutinous rice;

(5) after fermentation ends, from the fermentor tank bottom valve, emit former wine, through the whizzer filter cleaner, the filtrate sterilization is standby;

(6) the former wine obtained in step (5) is joined in the large container in step (1), soak after 20-30 days, filter residue is abandoned in press filtration, sterilizing, cold-aseptic filling.

Claims (3)

1. a loquat wine is characterized in that it makes as follows:

(1) select ripe loquat peeling stoning, then place it in the container of wide-mouth, add white sugar, stir, standby;

(2) glutinous rice is eluriated totally, added water and mix, soak, then adopt ordinary method to cook, cooling, standby;

(3) Radix Eriobotryae of removing in step (1) is cleaned and mashed, put into water and boil 20-30 minute, cold filtration removes slag, standby;

(4) mass ratio of the glutinous rice of the clear liquid of step (3) and step (2) being pressed to 25-50:75-100 mixes, and stirs, and is placed in fermentor tank, and the active dry yeast of access total mass 0.2% is fermented, and fermentation time is controlled at 5-10 days; The quality of described glutinous rice is calculated by giving birth to glutinous rice;

(5) after fermentation ends, from the fermentor tank bottom valve, emit former wine, through the whizzer filter cleaner, the filtrate sterilization is standby;

(6) the former wine obtained in step (5) is joined in the large container in step (1), soak after 20-30 days, filter residue is abandoned in press filtration, sterilizing, cold-aseptic filling.

2. loquat wine as claimed in claim 1, is characterized in that the soak time described in step (2) is 2 hours.

3. loquat wine as claimed in claim 1, is characterized in that 31 ℃-35 ℃ of the middle temperature of fermenting of step (4).