CN103540471A - Preparation method of guava fruit wine - Google Patents
Preparation method of guava fruit wine Download PDFInfo
- Publication number
- CN103540471A CN103540471A CN201310524139.1A CN201310524139A CN103540471A CN 103540471 A CN103540471 A CN 103540471A CN 201310524139 A CN201310524139 A CN 201310524139A CN 103540471 A CN103540471 A CN 103540471A
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- China
- Prior art keywords
- guava
- preparation
- piscidia
- fruit wine
- glutinous rice
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Abstract
The invention discloses a preparation method of guava fruit wine. The preparation method comprises the steps of steaming or cooling sticky rice thoroughly, cooling, adding yeast, saccharifying at room temperature for 12-48 hours, adding water weighing 1-5 times of sticky rice and 0.5-2 times of cut-up guava, fermenting at 30-35 DEG C for 12-24 hours, then fermenting at 15-20 DEG C for 10-30 days, filtering, and sterilizing the filter liquor to obtain the guava fruit wine. Guava is used as the raw material and added in the preparation process of sticky rice wine, and the cured sticky rice is saccharified and added in the guava for twice fermentation, wherein the first-time fermentation temperature shall be higher for rapid multiplication of yeast and the second-time fermentation temperature can be lower, so that the guava can be immersed and fermented at the same time, ethyl alcohol can be fully prepared, nutritional ingredients in the guava fruit can be fully leached, and the prepared fruit wine is unique in taste and rich in fresh scent of guava.
Description
Technical field
The present invention relates to brewing technical field, specifically a kind of preparation method of piscidia fruit wine.
Background technology
Piscidia (Psidium guajava) is the torrid zone, subtropical fruit, originates in America, and all there is cultivation in South China and the Sichuan Basin now, fragrant and sweet good to eat.Ripe piscidia is light green, and pericarp is thin and brittle, when edible, generally need not peel, and pulp is thick, fresh and sweet crisp and refreshing.It contains the trace elements such as the nutritive substances such as more rich protein, vitamin A, vitamins C and phosphorus, calcium, magnesium, is extraordinary protective foods.The root of piscidia can be controlled diabetes, suppresses in addition sexual desire effect.In Guava Leaf extract, containing polyphenol composition, can stimulate the phosphorylation of insulin receptor and the transposition of glucose transporter on adipocyte, the function of the similar Regular Insulin of tool, contributes to the control of diabetes.At present, piscidia is mainly edible as fruit, less for the situation of other purposes, to its research and utilization, is not also very abundant.
Summary of the invention
The preparation method who the object of this invention is to provide a kind of piscidia fruit wine, making mouthfeel uniqueness, be rich in the fruit wine of piscidia fragrant.
The present invention will be by the following technical solutions:
A kind of preparation method of piscidia fruit wine, its process is: glutinous rice is cooked or boiled, after cooling, add distiller's yeast, under room temperature, saccharification is 12～48 hours, adds the water of 1～5 times of glutinous rice weight, the piscidia after the chopping of 0.5～2 times, condition bottom fermentation prior to 30～35 ℃ 12～24 hours, in the condition bottom fermentation of 15～20 ℃ 10～30 days, then filter again, after filtrate sterilizing, make piscidia fruit wine.
In such scheme:
The add-on of described distiller's yeast is 0.01%～1% of glutinous rice weight;
The mode of described sterilizing is preferably high-temperature short-time sterilization;
The add-on of described piscidia is preferably 0.65 times of glutinous rice weight.
Beneficial effect of the present invention is:
The present invention is using piscidia as one of raw material, add in the preparation process of sticky rice wine, the glutinous rice of slaking adds piscidia to carry out Secondary Fermentation after saccharification, leavening temperature is higher for the first time, is beneficial to the Fast-propagation of yeast, and leavening temperature is lower for the second time, the immersion of piscidia and synchronously carrying out of fermentation have been realized, make alcohol obtain fully producing with guava fruit in the abundant leaching of nutritive ingredient, the fruit wine mouthfeel making is unique, is rich in piscidia fragrant.
Embodiment
With specific embodiment, be further described below, but the present invention is not limited to these embodiment.
Embodiment 1
Glutinous rice is boiled, to be cooled to room temperature, 0.05% the distiller's yeast that adds glutinous rice weight, under room temperature, saccharification is 24 hours, adds the water of 3 times of glutinous rice weight, the piscidia after the chopping of 1 times, the condition bottom fermentation prior to 33 ℃ 18 hours, again in the condition bottom fermentation of 18 ℃ 20 days, then filter, filtrate, after high-temperature short-time sterilization, makes piscidia fruit wine.
Embodiment 2
Glutinous rice is cooked, to be cooled to room temperature, 0.01% the distiller's yeast that adds glutinous rice weight, under room temperature, saccharification is 24 hours, adds the water of 5 times of glutinous rice weight, the piscidia after the chopping of 0.5 times, the condition bottom fermentation prior to 32 ℃ 24 hours, again in the condition bottom fermentation of 15 ℃ 20 days, then filter, filtrate, after high-temperature short-time sterilization, makes piscidia fruit wine.
Embodiment 3
Glutinous rice is boiled, to be cooled to room temperature, 0.07% the distiller's yeast that adds glutinous rice weight, under room temperature, saccharification is 48 hours, adds the water of 1 times of glutinous rice weight, the piscidia after the chopping of 1 times, the condition bottom fermentation prior to 35 ℃ 12 hours, again in the condition bottom fermentation of 17 ℃ 30 days, then filter, filtrate, after high-temperature short-time sterilization, makes piscidia fruit wine.
Embodiment 4
Glutinous rice is cooked, to be cooled to room temperature, 1% the distiller's yeast that adds glutinous rice weight, under room temperature, saccharification is 12 hours, adds the water of 3 times of glutinous rice weight, the piscidia after the chopping of 2 times, the condition bottom fermentation prior to 30 ℃ 20 hours, again in the condition bottom fermentation of 20 ℃ 10 days, then filter, filtrate, after high-temperature short-time sterilization, makes piscidia fruit wine.
Claims (4)
1. the preparation method of a piscidia fruit wine, it is characterized in that: glutinous rice is cooked or boiled, after cooling, add distiller's yeast, under room temperature, saccharification is 12～48 hours, adds the water of 1～5 times of glutinous rice weight, the piscidia after the chopping of 0.5～2 times, condition bottom fermentation prior to 30～35 ℃ 12～24 hours, in the condition bottom fermentation of 15～20 ℃ 10～30 days, then filter again, after filtrate sterilizing, make piscidia fruit wine.
2. preparation method according to claim 1, is characterized in that: the add-on of described distiller's yeast is 0.01%～1% of glutinous rice weight.
3. preparation method according to claim 1, is characterized in that: the mode of described sterilizing is high-temperature short-time sterilization.
4. preparation method according to claim 1, is characterized in that: the add-on of described piscidia is 0.65 times of glutinous rice weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310524139.1A CN103540471A (en) | 2013-10-30 | 2013-10-30 | Preparation method of guava fruit wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310524139.1A CN103540471A (en) | 2013-10-30 | 2013-10-30 | Preparation method of guava fruit wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103540471A true CN103540471A (en) | 2014-01-29 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310524139.1A Pending CN103540471A (en) | 2013-10-30 | 2013-10-30 | Preparation method of guava fruit wine |
Country Status (1)
| Country | Link |
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| CN (1) | CN103540471A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104357273A (en) * | 2014-10-23 | 2015-02-18 | 赵聪 | Preparation method for health guava wine |
| CN106318774A (en) * | 2016-08-24 | 2017-01-11 | 安徽省怀远县亚太石榴酒有限公司 | Method for brewing pomegranate wine with fresh flavor |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1262319A (en) * | 1999-02-02 | 2000-08-09 | 马月俊 | Yulin fruit wine |
| CN101457192A (en) * | 2009-01-05 | 2009-06-17 | 河南淮源酒业有限公司 | Papaya sake and method for producing the same |
| JP2009136159A (en) * | 2007-12-03 | 2009-06-25 | Suntory Liquors Ltd | Alcoholic beverage containing dried pulverized product containing dietary fiber originated from citrus fruits |
| CN103255024A (en) * | 2013-04-22 | 2013-08-21 | 周玉彬 | Method for brewing papaya rice wine |
-
2013
- 2013-10-30 CN CN201310524139.1A patent/CN103540471A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1262319A (en) * | 1999-02-02 | 2000-08-09 | 马月俊 | Yulin fruit wine |
| JP2009136159A (en) * | 2007-12-03 | 2009-06-25 | Suntory Liquors Ltd | Alcoholic beverage containing dried pulverized product containing dietary fiber originated from citrus fruits |
| CN101457192A (en) * | 2009-01-05 | 2009-06-17 | 河南淮源酒业有限公司 | Papaya sake and method for producing the same |
| CN103255024A (en) * | 2013-04-22 | 2013-08-21 | 周玉彬 | Method for brewing papaya rice wine |
Non-Patent Citations (1)
| Title |
|---|
| 潘迎美: ""番石榴养生酒酿制法"", 《农家之友》, no. 3, 31 December 2010 (2010-12-31), pages 49 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104357273A (en) * | 2014-10-23 | 2015-02-18 | 赵聪 | Preparation method for health guava wine |
| CN106318774A (en) * | 2016-08-24 | 2017-01-11 | 安徽省怀远县亚太石榴酒有限公司 | Method for brewing pomegranate wine with fresh flavor |
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Application publication date: 20140129 |