CN103627580A - Production method for medlar and chimonanthus praecox wine - Google Patents
Production method for medlar and chimonanthus praecox wine Download PDFInfo
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- CN103627580A CN103627580A CN201310612364.0A CN201310612364A CN103627580A CN 103627580 A CN103627580 A CN 103627580A CN 201310612364 A CN201310612364 A CN 201310612364A CN 103627580 A CN103627580 A CN 103627580A
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Abstract
The invention discloses a production method for medlar and chimonanthus praecox wine. The production method takes medlar and chimonanthus praecox as main raw materials and takes sweet potatoes as base materials; nutritional components of the medlar and the chimonanthus praecox can be extracted sufficiently by adopting a method combining immersion and fermentation; the utilization rates of the raw materials including the medlar, the chimonanthus praecox and the like are improved. The production method has the beneficial effects that compared with the prior art, the medlar and chimonanthus praecox wine produced by the steps has comprehensive nutritional substances, a good health-care effect, a mellow mouth feel and a long aftertaste.
Description
Technical field
The present invention relates to a kind of working method of health promoting wine, especially relate to a kind of production method of matrimony vine wintersweet wine.
Background technology
< < Shiliao Bencao > > records: the hard muscle of matrimony vine is resistance to old, and except wind, help muscles and bones, the beneficial people of energy, removes consumptive disease.Modern medicine confirms, matrimony vine is containing trimethyl-glycine, coromegine l-tropine tropate, and multiple amino acids and various trace elements are nutritious, has the effect that production of sperm is mended marrow, enriching yin and nourishing kidney, benefiting vital QI for tranquillizing, improved the health, delays senility.
Lycium chinense wine, because of its exclusive effect, is more and more received large human consumer's attention, has wide market outlook.Existing Lycium chinense wine, has to soak and sends out brew, has fermentation method brew, also has fermentation to soak the brew that combines and forms.As application number is: 200410091781.6 patent of invention has been announced a kind of brew method of Lycium chinense wine, this method exists the defect of fermenting process complexity, and meanwhile, fermentation raw material only has matrimony vine, and nutritive ingredient is single, and nourishing function is not comprehensive.
Wintersweet is Rosaceae defoliation small arbor, cold-resistant, bark light gray or light green, and multi-branched, single leaf alternate, Hua Dansheng or two are clustered, and it is not only ornamencal flower and tree, or rare medicinal herbs, and flower opened just now flower bud slow fire dries and is used as medicine, and root, stem, Ye Junke are used as medicine.Bud, containing volatile oil, has relieving summer-heat, heat-clearing, cough-relieving function.LI Shi-Zhen is said in < < Compendium of Materia Medica > >: " sweet, the micro-hardship of Wintersweet Flower taste, pick flowers fried ripe; water logging is washed in a pan clean; oily salt is adjusted food ", be the rather good food of taste, again can " antipyretic promoting the production of body fluid ".Modern study proves, wintersweet has restraining effect to various germs, can also strengthen immune function of human body.< < Shennong Bencaojing > > points out the pharmaceutical use of plum: " the real taste acid of plum is flat, cures mainly lower gas, only limbs and arthralgia.The wine of being produced as one of raw material by wintersweet root there is not yet report.
Summary of the invention
To be solved by this invention is the defect that in prior art, fermenting process is more complicated, nutritive ingredient is single, and the production method of the matrimony vine wintersweet wine that a kind of nutrition is abundanter, brewing process is easy is provided.
The present invention solves the technical scheme that its technical problem takes:
A production method for matrimony vine wintersweet wine, adopts following steps:
A, raw materials pretreatment: select new fresh fructus lycii, wintersweet root through cleaning, by wintersweet root particulate state, granularity is 8-10/grams;
B, immersion: by matrimony vine, wintersweet grain in mass ratio the ratio of 1:1.5 mix, matrimony vine, wintersweet grain are placed in to low alcohol white spirit, white wine covers raw material completely, sealing is soaked 20-25 days;
C, filtration: matrimony vine, wintersweet grain and wine filtering separation by through soaking, make matrimony vine wintersweet soaking wine, matrimony vine, wintersweet grain drain stand-by;
D, purple potato pre-treatment: light violet potato, after cleaning, is cut into purple potato grain, and granularity is 6-12/grams;
E, boiling: purple potato grain is put and in steam cooker, cooked to ripe and do not stick with paste, spread coolingly, make purple potato material;
F, raw material mix: get purple potato material 150-180 weight parts in step e, get filtered matrimony vine in step C, wintersweet grain 45-55 weight parts, mix, make compound;
G, dosing: in the compound in step F, add wheat koji 30-35 weight parts, distiller's yeast 9-12 weight parts, add water 150-160 weight parts;
H, just fermentation: by product temperature control at 26-30 ℃, through 60-72 hours, more than in wine unstrained spirits, ethanol concn reaches 12% volume ratio, first fermentation ends;
I, secondary fermentation: after first fermentation ends, put in room temperature and carry out secondary fermentation, 120-150 days time, more than alcoholic strength reaches 16% volume ratio, secondary fermentation finishes;
J, squeezing: with plate and frame air film pressure filter, ripe wine unstrained spirits is carried out to solid-liquid separation, make fermented wine;
K, mixing: the soaking wine making in step C is mixed with the fermented wine in step J;
L, aftertreatment: through ageing, filtration, degerming, bottling, be finished product.
Beneficial effect: compared to prior art, adopt step of the present invention, more comprehensively, health-care effect is good for the matrimony vine wintersweet wine nutritive substance of producing, and mouthfeel is mellow, long times of aftertaste.
Embodiment
Embodiment 1:
A production method for matrimony vine wintersweet wine, adopts following steps:
A, raw materials pretreatment: select new fresh fructus lycii 10kg, wintersweet root 10kg through cleaning, by wintersweet root particulate state, granularity is 5-10/grams;
B, immersion: by matrimony vine, wintersweet grain in mass ratio the ratio of 1:2 mix, matrimony vine, wintersweet grain are placed in to low alcohol white spirit, white wine covers raw material completely, sealing is soaked 15 days;
C, filtration: matrimony vine, wintersweet grain and wine filtering separation by through soaking, make matrimony vine wintersweet soaking wine, matrimony vine, wintersweet grain drain stand-by;
D, purple potato pre-treatment: light violet potato, after cleaning, is cut into purple potato grain, and granularity is 5-10/grams;
E, boiling: purple potato grain is put and in steam cooker, cooked to ripe and do not stick with paste, spread coolingly, make purple potato material;
F, raw material mix: get the purple potato material 50kg in step e, get filtered matrimony vine in step C, wintersweet grain 15kg, mix, make compound;
G, dosing: in the compound in step F, add wheat koji 8kg, distiller's yeast 3.5kg, adds water 50kg;
H, just fermentation: by product temperature control at 27 ℃, through 60 hours, more than in wine unstrained spirits, ethanol concn reaches 12% volume ratio, first fermentation ends;
I, secondary fermentation: after first fermentation ends, put in room temperature and carry out secondary fermentation, 110 days time, more than alcoholic strength reaches 18% volume ratio, secondary fermentation finishes;
J, squeezing: with plate and frame air film pressure filter, ripe wine unstrained spirits is carried out to solid-liquid separation, make fermented wine;
K, mixing: the soaking wine making in step C is mixed with the fermented wine in step J;
L, aftertreatment: through ageing, filtration, degerming, bottling, packing, be finished product.
The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.
Claims (1)
1. a production method for matrimony vine wintersweet wine, is characterized in that: adopt following steps:
A, raw materials pretreatment: select new fresh fructus lycii, wintersweet root through cleaning, by wintersweet root particulate state, granularity is 8-10/grams;
B, immersion: by matrimony vine, wintersweet grain in mass ratio the ratio of 1:1.5 mix, matrimony vine, wintersweet grain are placed in to low alcohol white spirit, white wine covers raw material completely, sealing is soaked 20-25 days;
C, filtration: matrimony vine, wintersweet grain and wine filtering separation by through soaking, make matrimony vine wintersweet soaking wine, matrimony vine, wintersweet grain drain stand-by;
D, purple potato pre-treatment: light violet potato, after cleaning, is cut into purple potato grain, and granularity is 6-12/grams;
E, boiling: purple potato grain is put and in steam cooker, cooked to ripe and do not stick with paste, spread coolingly, make purple potato material;
F, raw material mix: get purple potato material 150-180 weight parts in step e, get filtered matrimony vine in step C, wintersweet grain 45-55 weight parts, mix, make compound;
G, dosing: in the compound in step F, add wheat koji 30-35 weight parts, distiller's yeast 9-12 weight parts, add water 150-160 weight parts;
H, just fermentation: by product temperature control at 26-30 ℃, through 60-72 hours, more than in wine unstrained spirits, ethanol concn reaches 12% volume ratio, first fermentation ends;
I, secondary fermentation: after first fermentation ends, put in room temperature and carry out secondary fermentation, 120-150 days time, more than alcoholic strength reaches 16% volume ratio, secondary fermentation finishes;
J, squeezing: with plate and frame air film pressure filter, ripe wine unstrained spirits is carried out to solid-liquid separation, make fermented wine;
K, mixing: the soaking wine making in step C is mixed with the fermented wine in step J;
L, aftertreatment: through ageing, filtration, degerming, bottling, be finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310612364.0A CN103627580A (en) | 2013-11-28 | 2013-11-28 | Production method for medlar and chimonanthus praecox wine |
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| CN201310612364.0A CN103627580A (en) | 2013-11-28 | 2013-11-28 | Production method for medlar and chimonanthus praecox wine |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105062830A (en) * | 2015-08-30 | 2015-11-18 | 余芳 | Making method for campsis grandiflora and circium japonicum double-root wine |
| CN105420044A (en) * | 2014-07-05 | 2016-03-23 | 彭常安 | Brewing technology for spina gleditsiae wine |
| CN106085747A (en) * | 2016-06-16 | 2016-11-09 | 吴蓓蓓 | A kind of brewing method of Radix Actinidiae Chinensis Fructus Ligustri Lucidi wine |
| CN110577874A (en) * | 2019-09-29 | 2019-12-17 | 祁亮 | Black highland barley fruity wine |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009148200A (en) * | 2007-12-20 | 2009-07-09 | Shodoshima Healty Land Kk | Method for producing olive medicinal alcoholic beverage |
| CN101899376A (en) * | 2010-08-05 | 2010-12-01 | 艾志毅 | Chinese wolfberry and coffee fruit wine and preparation method thereof |
| CN103045431A (en) * | 2012-12-11 | 2013-04-17 | 李新民 | Health preserving healthcare purple wine |
| CN103045434A (en) * | 2012-12-14 | 2013-04-17 | 彭常安 | Medlar and trichosanthes kirilowii maxim wine and brewing method thereof |
| CN103409291A (en) * | 2013-08-23 | 2013-11-27 | 彭常安 | Preparation method of wintersweet cortex moutan wine |
-
2013
- 2013-11-28 CN CN201310612364.0A patent/CN103627580A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009148200A (en) * | 2007-12-20 | 2009-07-09 | Shodoshima Healty Land Kk | Method for producing olive medicinal alcoholic beverage |
| CN101899376A (en) * | 2010-08-05 | 2010-12-01 | 艾志毅 | Chinese wolfberry and coffee fruit wine and preparation method thereof |
| CN103045431A (en) * | 2012-12-11 | 2013-04-17 | 李新民 | Health preserving healthcare purple wine |
| CN103045434A (en) * | 2012-12-14 | 2013-04-17 | 彭常安 | Medlar and trichosanthes kirilowii maxim wine and brewing method thereof |
| CN103409291A (en) * | 2013-08-23 | 2013-11-27 | 彭常安 | Preparation method of wintersweet cortex moutan wine |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105420044A (en) * | 2014-07-05 | 2016-03-23 | 彭常安 | Brewing technology for spina gleditsiae wine |
| CN105062830A (en) * | 2015-08-30 | 2015-11-18 | 余芳 | Making method for campsis grandiflora and circium japonicum double-root wine |
| CN106085747A (en) * | 2016-06-16 | 2016-11-09 | 吴蓓蓓 | A kind of brewing method of Radix Actinidiae Chinensis Fructus Ligustri Lucidi wine |
| CN110577874A (en) * | 2019-09-29 | 2019-12-17 | 祁亮 | Black highland barley fruity wine |
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Application publication date: 20140312 |