CN103468480A - Waxberry wine - Google Patents
Waxberry wine Download PDFInfo
- Publication number
- CN103468480A CN103468480A CN2013104506569A CN201310450656A CN103468480A CN 103468480 A CN103468480 A CN 103468480A CN 2013104506569 A CN2013104506569 A CN 2013104506569A CN 201310450656 A CN201310450656 A CN 201310450656A CN 103468480 A CN103468480 A CN 103468480A
- Authority
- CN
- China
- Prior art keywords
- wine
- days
- water
- waxberry
- waxberries
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000014101 wine Nutrition 0.000 title claims abstract description 25
- 235000007270 Gaultheria hispida Nutrition 0.000 title abstract description 13
- 235000009134 Myrica cerifera Nutrition 0.000 title abstract description 13
- 235000012851 Myrica pensylvanica Nutrition 0.000 title abstract description 13
- 244000024215 Myrica gale Species 0.000 title abstract 6
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 17
- 235000009566 rice Nutrition 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 238000000855 fermentation Methods 0.000 claims abstract description 10
- 230000004151 fermentation Effects 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 4
- 229930006000 Sucrose Natural products 0.000 claims abstract description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 4
- 244000132436 Myrica rubra Species 0.000 claims description 16
- 238000001914 filtration Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000012371 Aseptic Filling Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 230000032696 parturition Effects 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims 4
- 241000209094 Oryza Species 0.000 abstract description 13
- 244000269152 Myrica pensylvanica Species 0.000 abstract description 7
- 230000029087 digestion Effects 0.000 abstract description 4
- 206010012735 Diarrhoea Diseases 0.000 abstract description 3
- 230000001142 anti-diarrhea Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 206010011224 Cough Diseases 0.000 abstract description 2
- 208000004880 Polyuria Diseases 0.000 abstract description 2
- 230000035619 diuresis Effects 0.000 abstract description 2
- 239000004519 grease Substances 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 210000003296 saliva Anatomy 0.000 abstract 1
- 230000028327 secretion Effects 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- NPYPAHLBTDXSSS-UHFFFAOYSA-N Potassium ion Chemical compound [K+] NPYPAHLBTDXSSS-UHFFFAOYSA-N 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229910001414 potassium ion Inorganic materials 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000020097 white wine Nutrition 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses waxberry wine. Waxberries are washed, white sugar is added to the waxberries, and the mixture is stirred and mixed evenly for standby application; sticky rice is washed, water is added to the sticky rice, and the sticky rice is soaked for 2 hours, steamed and cooled for standby application; the waxberries are washed, scratched by a knife, put into water and boiled for 20 minutes to 30 minutes, cooled and filtered, and then residues are removed for standby application; the waxberry water and the sticky rice are mixed evenly according to the mass ratio of (25-50): (75-100), active dry yeast of which the mass is 0.2% of the total mass is added to the mixed waxberry water and the sticky rice for fermentation, the fermentation time is controlled within 5 days to 10 days, and temperature ranges from 31 DEG C to 35 DEG C; after fermentation is completed, raw wine is filtered through a centrifugal machine and residues of the raw wine are removed, filter liquor is sterilized and then added to the waxberries, the waxberries are soaked for 20 days to 30 days, and then the filter pressing, filtered residue removal, sterilization and low-temperature filling operation are conducted. Summer heat relieving and grease solution are achieved when people drink the waxberry wine in summer, and the waxberry wine has the anti-diarrheal function and the astriction function when people drink the wine during diarrhea. The waxberry wine further has the effects of digestion assistance, xeransis, summer heat relieving, saliva secretion promotion, cough relieving, digestion aid, protection against cold and diuresis and has the anti-diarrheal effect.
Description
Technical field
The present invention relates to fruit wine, specifically a kind of red hayberry wine.
Background technology
Contain the materials such as abundant vitamins C, citric acid and fructose in Waxberry fruit, the taste sweet and sour taste.Abundant potassium in red bayberry, be particularly suitable in summer it edible.Summer, our perspiring was more, and potassium ion runs off serious, and edible red bayberry can play the effect that supplements potassium element.Can also treat diarrhoea and inspissate soup with red bayberry.
In prior art, red hayberry wine is directly red bayberry to be immersed in white wine, mostly is family's self-control in summer and drinks.
Summary of the invention
The purpose of this invention is to provide a kind of red hayberry wine, the mouthfeel of this red hayberry wine more alcohol just, is applicable to batch production.
Realize that technical scheme of the present invention is: a kind of red hayberry wine is characterized in that it makes as follows:
(1) select ripe red bayberry and cleaned, 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) red bayberry is cleaned after with pocket knife on each red bayberry surface each stroke of a few cutter anyhow, put into water and boil 20-30 minute, cold filtration removes slag, standby;
(4) mass ratio of the glutinous rice of the red bayberry water 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).
Red hayberry wine of the present invention summer drink can relieve summer heat separate greasy.In the time of diarrhoea, drink and get final product stopping leak, there is converging action.Help digestion in addition, the effect of dehumidifying, relieving summer-heat, the cough-relieving of promoting the production of body fluid, aid digestion, resisting cold, antidiarrheal, diuresis.
Embodiment
Embodiment: a kind of red hayberry wine, it is made as follows:
(1) select ripe red bayberry and cleaned, 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) red bayberry is cleaned after with pocket knife on each red bayberry surface each stroke of a few cutter anyhow, put into water and boil 20-30 minute, cold filtration removes slag, standby;
(4) mass ratio of the glutinous rice of the red bayberry water 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 red hayberry wine is characterized in that it makes as follows:
(1) select ripe red bayberry and cleaned, 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) red bayberry is cleaned after with pocket knife on each red bayberry surface each stroke of a few cutter anyhow, put into water and boil 20-30 minute, cold filtration removes slag, standby;
(4) mass ratio of the glutinous rice of the red bayberry water 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. red hayberry wine as claimed in claim 1, is characterized in that the soak time described in step (2) is 2 hours.
3. red hayberry wine as claimed in claim 1, is characterized in that 31 ℃-35 ℃ of the middle temperature of fermenting of step (4).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013104506569A CN103468480A (en) | 2013-09-29 | 2013-09-29 | Waxberry wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013104506569A CN103468480A (en) | 2013-09-29 | 2013-09-29 | Waxberry wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103468480A true CN103468480A (en) | 2013-12-25 |
Family
ID=49793523
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013104506569A Pending CN103468480A (en) | 2013-09-29 | 2013-09-29 | Waxberry wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103468480A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105441266A (en) * | 2015-12-31 | 2016-03-30 | 谢安珍 | Waxberry wine and preparation method thereof |
| CN108220076A (en) * | 2018-04-18 | 2018-06-29 | 洪瑞茜 | A kind of selenium-rich germinated Rough glutinous rice red hayberry wine and preparation method thereof |
| CN110835593A (en) * | 2018-08-15 | 2020-02-25 | 广西陆川县泓源食品有限公司 | Waxberry wine |
| CN114214149A (en) * | 2021-12-30 | 2022-03-22 | 味动力酒业有限公司 | Preparation process of green plum fermented wine and product thereof |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1254006A (en) * | 1999-10-14 | 2000-05-24 | 赖焕文 | Preparation process of sweet potato liquor and sweet potato myrica alcohol liquor |
| CN1660995A (en) * | 2004-11-26 | 2005-08-31 | 周瑶鹏 | Infusion method for preparing health care wine of waxberry |
| CN1740307A (en) * | 2005-09-16 | 2006-03-01 | 杜国修 | Brewing process of bayberry wine |
| CN1931991A (en) * | 2006-09-29 | 2007-03-21 | 重庆中澳美浓生物技术有限公司 | Glutinous rice fruit wine and its prepn process |
| CN101240235A (en) * | 2008-03-12 | 2008-08-13 | 江苏大学 | Preparation method of fruit and vegetable rice wine based on ultra-high pressure sterilization and aging |
| CN101580786A (en) * | 2008-05-12 | 2009-11-18 | 张益清 | Method for preparing snow pear wine |
| CN102660438A (en) * | 2012-05-31 | 2012-09-12 | 宁波市烛湖酒业有限公司 | Preparation method for grain and fruit nutritional healthcare wine |
| CN103215162A (en) * | 2013-03-16 | 2013-07-24 | 陆开云 | Rice wine containing red bayberry and dry banana peel and preparation method thereof |
-
2013
- 2013-09-29 CN CN2013104506569A patent/CN103468480A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1254006A (en) * | 1999-10-14 | 2000-05-24 | 赖焕文 | Preparation process of sweet potato liquor and sweet potato myrica alcohol liquor |
| CN1660995A (en) * | 2004-11-26 | 2005-08-31 | 周瑶鹏 | Infusion method for preparing health care wine of waxberry |
| CN1740307A (en) * | 2005-09-16 | 2006-03-01 | 杜国修 | Brewing process of bayberry wine |
| CN1931991A (en) * | 2006-09-29 | 2007-03-21 | 重庆中澳美浓生物技术有限公司 | Glutinous rice fruit wine and its prepn process |
| CN101240235A (en) * | 2008-03-12 | 2008-08-13 | 江苏大学 | Preparation method of fruit and vegetable rice wine based on ultra-high pressure sterilization and aging |
| CN101580786A (en) * | 2008-05-12 | 2009-11-18 | 张益清 | Method for preparing snow pear wine |
| CN102660438A (en) * | 2012-05-31 | 2012-09-12 | 宁波市烛湖酒业有限公司 | Preparation method for grain and fruit nutritional healthcare wine |
| CN103215162A (en) * | 2013-03-16 | 2013-07-24 | 陆开云 | Rice wine containing red bayberry and dry banana peel and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 刘桂香: "杨梅保健米酒的研制", 《食品研究与开发》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105441266A (en) * | 2015-12-31 | 2016-03-30 | 谢安珍 | Waxberry wine and preparation method thereof |
| CN105441266B (en) * | 2015-12-31 | 2018-07-06 | 谢安珍 | A kind of red hayberry wine and preparation method thereof |
| CN108220076A (en) * | 2018-04-18 | 2018-06-29 | 洪瑞茜 | A kind of selenium-rich germinated Rough glutinous rice red hayberry wine and preparation method thereof |
| CN110835593A (en) * | 2018-08-15 | 2020-02-25 | 广西陆川县泓源食品有限公司 | Waxberry wine |
| CN114214149A (en) * | 2021-12-30 | 2022-03-22 | 味动力酒业有限公司 | Preparation process of green plum fermented wine and product thereof |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20131225 |