CN103627583A - Brewing method of health-care bitter gourd wine - Google Patents
Brewing method of health-care bitter gourd wine Download PDFInfo
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- CN103627583A CN103627583A CN201310624218.XA CN201310624218A CN103627583A CN 103627583 A CN103627583 A CN 103627583A CN 201310624218 A CN201310624218 A CN 201310624218A CN 103627583 A CN103627583 A CN 103627583A
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Abstract
The invention discloses a brewing method of health-care bitter gourd wine. The brewing method comprises the following steps: squeezing bitter gourd and separating out bitter gourd juice and bitter gourd residues; enzymatically hydrolyzing, de-enzyming and clarifying the separated bitter gourd juice, adding sweet wine yeasts and active dry yeasts, uniformly mixing, fermenting for a certain time, taking out, filtering, and disinfecting to obtain fermented wine liquid; adding the separated bitter gourd residues into thoroughly cooked sticky rice in a certain ratio, mixing, adding a certain quantity of red wine yeasts and white wine yeasts, fermenting, distilling, and filtering to obtain distilled wine liquid; mixing the fermented wine liquid with the distilled wine liquid in a ratio to obtain the health-care bitter gourd wine. The health-care bitter gourd wine retains the nutritional value and the health-care function of the bitter gourd and is fragrant in smell, mellow in taste and mild in mouth feel.
Description
Technical field
The present invention relates to a kind of brew method of Momordicacharantial wine, be specifically related to a kind of brew method of balsam pear health-care wine.
Background technology
Balsam pear claims again balsam pear, is cucurbitaceous plant, is annual climbing herb.Bitter, nontoxic, cold in nature, enters the heart, liver, spleen, lung channel.Balsam pear is containing abundant VITMAIN B1, vitamins C, and the mineral substance such as calcium, iron, phosphorus, also contain Charantin, protein, Charantin, similar insulin activity material and multiple amino acids.Long-term edible, can keep full of vitality, to promote longevity, the resistibility of enhancing human body, antiviral effect gives protection against cancer.Also have that heat clearly quenches one's thirst, hypotensive, blood fat, skin maintenance, the effect such as enhance metabolism.
At present, Momordicacharantial wine is main mainly with balsam pear soaking wine and fermented wine, and balsam pear soaking wine is that edible ethanol or soaking in Chinese liquor balsam pear are made to soaking wine, the wine that this method is made, and due to the character of balsam pear itself, the fruit wine mouthfeel making is not good enough, also irritant white wine taste; Balsam pear fermented wine is pressed extracting juice by balsam pear exactly, adding yeast ferments again, though the Momordicacharantial wine that this method makes makes moderate progress compared with soaking wine on local flavor, but fail to make full use of pomace remaining while squeezing, cause the loss of balsam pear part nutritive ingredient, and vinosity is oxidizable, and color and luster is unstable etc., and shortcoming is obvious.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of brew method of balsam pear health-care wine, and the balsam pear health-care wine that this method makes not only retains nutritive value and the nourishing function of balsam pear, and smell delicate fragrance, mellow, mouthfeel is soft.
A brew method for balsam pear health-care wine, comprises the following steps:
1) in balsam pear, add 1～3 times of water of its weight and 0.001～0.1% xitix, squeeze, isolate Succus Momordicae charantiae and balsam pear slag;
2) in Succus Momordicae charantiae, add its volume 30～40mg/L proteolytic enzyme and 30～40mg/L polygalacturonase, stirring and evenly mixing, through enzymolysis and going out after enzyme, clarification;
3) in the Succus Momordicae charantiae of clarification, add its weight 0.01～0.1% koji and 0.001～0.01% active dry yeast, in 15～20 ℃ of condition bottom fermentations 10～15 days, take out and filter, with pasteurization sterilization, obtain fermentating wine;
4) in balsam pear slag, add the glutinous rice after boiling, and the weight ratio of pressing glutinous rice dry weight 3:1～2 is mixed, add again and mix rear 1～2 times of water of gross weight, 0.01～0.5% red wine song and 0.01～0.5% white wine song, in 25～30 ℃ of condition bottom fermentations 5～10 days, distillation, filtration, make liquor liquid;
5) fermentating wine mixes in the ratio of 1～5:1 with liquor liquid, obtains balsam pear health-care wine.
In step 5), after mixing, adjusting ethanol content is 10～14%vol, the process of then also passing through ageing.
Such scheme, the temperature and time of described enzymolysis is respectively 40～45 ℃, 2～4 hours.
Compared with prior art, the brewing process of balsam pear health-care wine of the present invention, is all to carry out under gentle condition, little to original nutritive and health protection components destruction in balsam pear, the Momordicacharantial wine smell delicate fragrance making, mellow pure, the soft nature of mouthfeel, and wine body is complete; And adopt that Succus Momordicae charantiae fermentation makes fermentating wine, balsam pear slag distills and makes liquor liquid with glutinous rice mixed fermentation, the fermentating wine making and liquor liquid mix by a certain percentage and make Momordicacharantial wine, its wine and women-sensual pursuits color and luster is light green, clear, ethanol content is low, meets the requirement that people drink to low health.
Embodiment
With specific embodiment, be described further below, but the present invention is not limited to these embodiment.
Embodiment 1
A brew method for balsam pear health-care wine, comprises the following steps:
1) in balsam pear, add 2 times of water of its weight and 0.05% xitix, squeeze, isolate Succus Momordicae charantiae and balsam pear slag;
2) in Succus Momordicae charantiae, add its weight 35mg/L saccharifying enzyme and 35mg/L polygalacturonase, stirring and evenly mixing, under 42 ℃ of conditions, enzymolysis is 3 hours, and regulating pH value is 4.0, and through going out enzyme, under normal temperature standing 2 days, then gets supernatant liquid;
3) in the Succus Momordicae charantiae of clarification, add its weight 0.06% koji and 0.006% active dry yeast, in 18 ℃ of condition bottom fermentations 12 days, take out and filter, with pasteurization sterilization, obtain fermentating wine;
4) in balsam pear slag, add the glutinous rice after boiling, and the weight ratio of pressing glutinous rice dry weight 3:2 mixes, then add mix after 2 times of water of gross weight, 0.3% red wine is bent and 0.3% white wine is bent, in 28 ℃ of condition bottom fermentations 7 days, distillation, filters, and makes liquor liquid;
5) fermentating wine mixes in the ratio of 3:1 with liquor liquid, and ageing 6 months, obtains balsam pear health-care wine.
The Momordicacharantial wine wine number of degrees that make by such scheme are 12%vol, and wine body colour pool is light green limpid transparent, glossy, and light balsam pear perfume, sweet-smelling and glutinous rice are fragrant, and mouthfeel is soft.
Embodiment 2
A brew method for balsam pear health-care wine, comprises the following steps:
1) in balsam pear, add 3 times of water of its weight and 0.1% xitix, squeeze, isolate Succus Momordicae charantiae and balsam pear slag;
2) in Succus Momordicae charantiae, add its weight 36mg/L saccharifying enzyme and 40mg/L polygalacturonase, stirring and evenly mixing, under 45 ℃ of conditions, enzymolysis is 2 hours, and regulating pH value is 3.8, and through going out enzyme, under normal temperature standing 2 days, then gets supernatant liquid;
3) in the Succus Momordicae charantiae of clarification, add its weight 0.1% koji and 0.001% active dry yeast, in 20 ℃ of condition bottom fermentations 10 days, take out and filter, with pasteurization sterilization, obtain fermentating wine;
4) in balsam pear slag, add the glutinous rice after boiling, and the weight ratio of pressing glutinous rice dry weight 3:1 mixes, then add mix after 2 times of water of gross weight, 0.5% red wine is bent and 0.01% white wine is bent, in 25 ℃ of condition bottom fermentations 10 days, distillation, filters, and makes liquor liquid;
5) fermentating wine mixes in the ratio of 1:1 with liquor liquid, and ageing 1 month, obtains balsam pear health-care wine.
The Momordicacharantial wine wine number of degrees that make by such scheme are 10%vol, and wine body colour pool is light green limpid transparent, and light balsam pear perfume, sweet-smelling and glutinous rice are fragrant, and mouthfeel is soft.
Embodiment 3
A brew method for balsam pear health-care wine, comprises the following steps:
1) in balsam pear, add 1 times of water of its weight and 0.001% xitix, squeeze, isolate Succus Momordicae charantiae and balsam pear slag;
2) in Succus Momordicae charantiae, add its weight 30mg/L saccharifying enzyme and 40mg/L polygalacturonase, stirring and evenly mixing, under 40 ℃ of conditions, enzymolysis is 4 hours, and regulating pH value is 3.6, and through going out enzyme, under normal temperature standing 1 day, then gets supernatant liquid;
3) in the Succus Momordicae charantiae of clarification, add its weight 0.01% koji and 0.01% active dry yeast, in 15 ℃ of condition bottom fermentations 15 days, take out and filter, with pasteurization sterilization, obtain fermentating wine;
4) in balsam pear slag, add the glutinous rice after boiling, and the weight ratio of pressing glutinous rice dry weight 3:2 mixes, then add mix after 1 times of water of gross weight, 0.01% red wine is bent and 0.5% white wine is bent, in 30 ℃ of condition bottom fermentations 5 days, distillation, filters, and makes liquor liquid;
5) fermentating wine mixes in the ratio of 5:1 with liquor liquid, and ageing 3 months, obtains balsam pear health-care wine.
The pawpaw honeysuckle wine number of degrees that make by such scheme are 14%vol, and wine body colour pool is light green limpid transparent, slightly micro-polymers, and light balsam pear perfume, sweet-smelling and glutinous rice are fragrant, and mouthfeel is soft.
Embodiment 4
A brew method for balsam pear health-care wine, comprises the following steps:
1) in balsam pear, add 2 times of water of its weight and 0.05% xitix, squeeze, isolate Succus Momordicae charantiae and balsam pear slag;
2) in Succus Momordicae charantiae, add its weight 40mg/L saccharifying enzyme and 35mg/L polygalacturonase, stirring and evenly mixing, under 40 ℃ of conditions, enzymolysis is 3 hours, and regulating pH value is 3.2, and through going out enzyme, under normal temperature standing 1 day, then gets supernatant liquid;
3) in the Succus Momordicae charantiae of clarification, add its weight 0.05% koji and 0.004% active dry yeast, in 16 ℃ of condition bottom fermentations 13 days, take out and filter, with pasteurization sterilization, obtain fermentating wine;
4) in balsam pear slag, add the glutinous rice after boiling, and the weight ratio of pressing glutinous rice dry weight 3:1 mixes, then add mix after 1 times of water of gross weight, 0.4% red wine is bent and 0.2% white wine is bent, in 28 ℃ of condition bottom fermentations 6 days, distillation, filters, and makes liquor liquid;
5) fermentating wine mixes in the ratio of 4:1 with liquor liquid, and ageing 4 months, obtains balsam pear health-care wine.
The Momordicacharantial wine wine number of degrees that make by such scheme are 13%vol, and wine body colour pool is light green limpid transparent, glossy, and light balsam pear perfume, sweet-smelling and glutinous rice are fragrant, and mouthfeel is soft.
Claims (3)
1. a brew method for balsam pear health-care wine, comprises the following steps:
1) in balsam pear, add 1～3 times of water of its weight and 0.001～0.1% xitix, squeeze, isolate Succus Momordicae charantiae and balsam pear slag;
2) in Succus Momordicae charantiae, add its volume 30～40mg/L proteolytic enzyme and 30～40mg/L polygalacturonase, stirring and evenly mixing, through enzymolysis and going out after enzyme, clarification;
3) in the Succus Momordicae charantiae of clarification, add its weight 0.01～0.1% koji and 0.001～0.01% active dry yeast, in 15～20 ℃ of condition bottom fermentations 10～15 days, take out and filter, with pasteurization sterilization, obtain fermentating wine;
4) in balsam pear slag, add the glutinous rice after boiling, and the weight ratio of pressing glutinous rice dry weight 3:1～2 is mixed, add again and mix rear 1～2 times of water of gross weight, 0.01～0.5% red wine song and 0.01～0.5% white wine song, in 25～30 ℃ of condition bottom fermentations 5～10 days, distillation, filtration, make liquor liquid;
5) fermentating wine mixes in the ratio of 1～5:1 with liquor liquid, obtains balsam pear health-care wine.
2. brew method according to claim 1, is characterized in that, it is 10～14%vol that described step 5) is adjusted ethanol content after mixing, the process of then also passing through ageing.
3. brew method according to claim 1, is characterized in that, the temperature and time of described enzymolysis is respectively 40～45 ℃, 2～4 hours.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310624218.XA CN103627583A (en) | 2013-11-28 | 2013-11-28 | Brewing method of health-care bitter gourd wine |
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| CN201310624218.XA CN103627583A (en) | 2013-11-28 | 2013-11-28 | Brewing method of health-care bitter gourd wine |
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| CN103627583A true CN103627583A (en) | 2014-03-12 |
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| CN201310624218.XA Pending CN103627583A (en) | 2013-11-28 | 2013-11-28 | Brewing method of health-care bitter gourd wine |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104694342A (en) * | 2015-04-09 | 2015-06-10 | 哈尔滨伟平科技开发有限公司 | Preparation method for balsam pear health care wine |
| CN105062833A (en) * | 2015-08-31 | 2015-11-18 | 广西运亨酒业有限公司 | Health care sticky rice wine |
| CN106479825A (en) * | 2016-12-06 | 2017-03-08 | 钦州阜康农副食品有限公司 | A kind of preparation method of Momordicacharantial wine |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101756230A (en) * | 2008-12-01 | 2010-06-30 | 何钦祥 | Momordicacharantial wine production technology |
| CN102851171A (en) * | 2012-09-13 | 2013-01-02 | 四川省仪陇银明黄酒有限责任公司 | Bitter gourd yellow rice wine and production method thereof |
| CN103351978A (en) * | 2013-07-30 | 2013-10-16 | 王正金 | Brewing method of wine prepared from papaya and honeysuckle |
| CN103351976A (en) * | 2013-07-30 | 2013-10-16 | 唐安明 | Yam liquor brewing method |
-
2013
- 2013-11-28 CN CN201310624218.XA patent/CN103627583A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101756230A (en) * | 2008-12-01 | 2010-06-30 | 何钦祥 | Momordicacharantial wine production technology |
| CN102851171A (en) * | 2012-09-13 | 2013-01-02 | 四川省仪陇银明黄酒有限责任公司 | Bitter gourd yellow rice wine and production method thereof |
| CN103351978A (en) * | 2013-07-30 | 2013-10-16 | 王正金 | Brewing method of wine prepared from papaya and honeysuckle |
| CN103351976A (en) * | 2013-07-30 | 2013-10-16 | 唐安明 | Yam liquor brewing method |
Non-Patent Citations (1)
| Title |
|---|
| 李树玲等: "《酿酒制醋技术与实例》", 31 May 2006, 化学工业出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104694342A (en) * | 2015-04-09 | 2015-06-10 | 哈尔滨伟平科技开发有限公司 | Preparation method for balsam pear health care wine |
| CN105062833A (en) * | 2015-08-31 | 2015-11-18 | 广西运亨酒业有限公司 | Health care sticky rice wine |
| CN106479825A (en) * | 2016-12-06 | 2017-03-08 | 钦州阜康农副食品有限公司 | A kind of preparation method of Momordicacharantial wine |
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Application publication date: 20140312 |