CN103725474B - A kind of health Nanking cherry mulse - Google Patents
A kind of health Nanking cherry mulse Download PDFInfo
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- CN103725474B CN103725474B CN201210404181.5A CN201210404181A CN103725474B CN 103725474 B CN103725474 B CN 103725474B CN 201210404181 A CN201210404181 A CN 201210404181A CN 103725474 B CN103725474 B CN 103725474B
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Abstract
A kind of health Nanking cherry mulse, its preparation method is: (1), by herbal medicine Rabdosia rubescens, peppermint, balloonflower root, glossy ganoderma, Radix Glycyrrhizae, dried orange peel, matrimony vine mixing, mixed weight ratio is: 3 ~ 6: 3 ~ 6: 4 ~ 7: 3 ~ 6: 5 ~ 8: 3 ~ 6: 30 ~ 50; Leaching refluxing unit is used to extract concoction after pulverization process; (2) the rare liquid glucose, adding concentration 5% in active dry yeast mixes makes active dry yeast liquid; (3), in Nanking cherry stoste add the mixed fermentation of active dry yeast liquid, obtain Nanking cherry fermented liquid; (4), in Nanking cherry fermented liquid add white sugar, when the wine degree of fermented liquid reaches 11 degree, stop fermentation, ageing, after 3 ~ 6 months, obtains the former wine of Nanking cherry; (5) former for Nanking cherry wine and herbal medicine concoction are mixed, use edible ethanol, white sugar and honey to allocate it, take out supernatant liquor, after sealing, sterilization, inspection process, health Nanking cherry mulse can be obtained.
Description
Technical field
The present invention relates to a kind of health Nanking cherry mulse, belong to drinks technology and brewing technology.
Background technology
Nanking cherry also known as Fruit of Nanking Cherry, fruit or seed of Szechwan Cherry, be a kind of be distributed widely in China northeast, North China, northwest and Central China wild plant, how wild in frith, hillside, hills.Nanking cherry nutrition is extremely abundant, not only containing a large amount of sugars, has also been rich in VITAMIN, mineral substance and amino acid etc., because the volume of Nanking cherry is little, sugar degree is high, easily spoiled, not easily stores, therefore, can not be taken seriously, it can only be allowed after maturation to run its course, be seldom utilized.On present market, various types of fruit wine is a feast for the eyes, but utilizes Nanking cherry as main raw material, and the fruit juice mulse coordinating other plant material with health role and make also belongs to the market vacancy.
Summary of the invention
The object of the invention is to provide a kind of health Nanking cherry mulse, this mulse is main raw material with Nanking cherry, is aided with and coordinates some herbal medicine, and the one adopting science foods processing technique to make is refrigerant, health fruit wine; This mulse is nutritious, sweet and sour taste, good smell, has the health care curative effect of puckery smart antidiarrheal, invigorating the kidney and spleen, clearing heat and removing internal heat, and its number of degrees are between dry wine and sweet wine, and applicable masses drink.
In order to achieve the above object, the present invention adopts following technical scheme to realize.
A kind of health Nanking cherry mulse, its main raw material is: Nanking cherry; Auxiliary material is: white sugar, edible ethanol, honey; Herbal medicine batching is: Rabdosia rubescens, peppermint, balloonflower root, glossy ganoderma, Radix Glycyrrhizae, dried orange peel, matrimony vine; Blender is: active dry yeast, rare liquid glucose;
Its preparation method is as follows:
(1) herbal medicine concoction, is prepared
By above-mentioned drying after herbal medicine Rabdosia rubescens, peppermint, balloonflower root, glossy ganoderma, Radix Glycyrrhizae, dried orange peel, matrimony vine Homogeneous phase mixing, its mixed weight ratio is: Rabdosia rubescens: peppermint: balloonflower root: glossy ganoderma: Radix Glycyrrhizae: dried orange peel: matrimony vine=3 ~ 6: 3 ~ 6: 4 ~ 7: 3 ~ 6: 5 ~ 8: 3 ~ 6: 30 ~ 50; Use disintegrating apparatus that mixed herbal medicine is carried out pulverization process, then leaching refluxing unit is used, hot water return method is adopted to extract concoction, the weight ratio of Traditional Chinese drug mixture and hot water is: Traditional Chinese drug mixture: hot water=51 ~ 89: 1000, after using filtration unit that concoction is carried out filtration treatment, herbal medicine concoction can be obtained, for subsequent use;
(2), yeast juice is prepared
Add in active dry yeast concentration be 5% rare liquid glucose carry out mixing and stirring, described rare liquid glucose add 100 ~ 300 times that weight is active dry yeast weight, so namely made active dry yeast liquid, for subsequent use;
(3) Nanking cherry fermented liquid is made
Select fresh, without the Nanking cherry gone mouldy, removing carpopodium, clean up after leaf, craft or disintegrating apparatus is adopted to carry out fragmentation to it, except removal core, obtain Nanking cherry stoste, in Nanking cherry stoste, add the above-mentioned active dry yeast liquid made carry out mixing and stirring, add that weight is Nanking cherry stoste weight 0.08% ~ 0.10% of described active dry yeast liquid, above-mentioned mixed solution is put into container ferment, leavening temperature is 20 ~ 30 DEG C, fermentation time is 3 ~ 5 days, after fermentation, employing filtration devices falls the Nanking cherry skin slag in mixed solution, then fermentation is continued to clear liquor, leavening temperature is 20 ~ 30 DEG C, fermentation time is 3 ~ 5 days, after fermentation, Nanking cherry fermented liquid can be obtained, for subsequent use,
(4) the former wine of ageing Nanking cherry
In the above-mentioned Nanking cherry fermented liquid made, add white sugar ferment, add that weight is Nanking cherry fermented liquid weight 5% ~ 10% of described white sugar, when the wine degree of Nanking cherry fermented liquid reaches 11 degree, stop fermentation, then the Nanking cherry fermented liquid of 11 degree is placed in container and again ferments, again after fermentation again 15 ~ 25 DEG C, under relative humidity 70% ~ 80% condition, ageing 3 ~ 6 months, the former wine of Nanking cherry can be obtained, for subsequent use;
(5) Material synthesis
The former wine of the above-mentioned Nanking cherry made and herbal medicine concoction are carried out Homogeneous phase mixing, its mixed weight ratio is: the former wine of Nanking cherry: Chinese herbal medicine=100: 3 ~ 5, by above-mentioned mixed solution, edible ethanol is used to allocate it, allocated to 13 ~ 15 degree, re-use white sugar and pol allotment is carried out to it, add that weight is mixed solution weight 4% ~ 6% of white sugar, work in-process synthesis liquid can be obtained like this.
(6), clarifying treatment
Above-mentioned work in-process synthesis liquid is placed in container, the honey that weight ratio is 3% ~ 5% is added by its weight, mixing and stirring, leave standstill after 24 ~ 48 hours, take out supernatant liquor, store 3 months, adopt filtration unit to filter it, after finally adopting automatic production line to carry out filling, sealing, sterilization, testing procedures process, product health Nanking cherry mulse of the present invention can be obtained.
The present invention mainly has following beneficial effect:
This mulse is main raw material with Nanking cherry, is aided with and coordinates some herbal medicine, and the one adopting science foods processing technique to make is refrigerant, health fruit wine; This mulse is nutritious, sweet and sour taste, good smell, between dry wine and sweet wine, is applicable to the mouthfeel of numerous people.
Accompanying drawing explanation
Without accompanying drawing.
Below in conjunction with embodiment, the present invention is described in further detail.
Embodiment
Embodiment
A kind of health Nanking cherry mulse, its main raw material is: Nanking cherry; Auxiliary material is: white sugar, edible ethanol, honey; Herbal medicine batching is: Rabdosia rubescens, peppermint, balloonflower root, glossy ganoderma, Radix Glycyrrhizae, dried orange peel, matrimony vine; Blender is: active dry yeast, rare liquid glucose;
Its preparation method is as follows:
(1) herbal medicine concoction, is prepared
By above-mentioned drying after herbal medicine Rabdosia rubescens, peppermint, balloonflower root, glossy ganoderma, Radix Glycyrrhizae, dried orange peel, matrimony vine Homogeneous phase mixing, its mixed weight ratio is: Rabdosia rubescens: peppermint: balloonflower root: glossy ganoderma: Radix Glycyrrhizae: dried orange peel: matrimony vine=3 ~ 6: 3 ~ 6: 4 ~ 7: 3 ~ 6: 5 ~ 8: 3 ~ 6: 30 ~ 50; Use disintegrating apparatus that mixed herbal medicine is carried out pulverization process, then leaching refluxing unit is used, hot water return method is adopted to extract concoction, the weight ratio of Traditional Chinese drug mixture and hot water is: Traditional Chinese drug mixture: hot water=51 ~ 89: 1000, after using filtration unit that concoction is carried out filtration treatment, herbal medicine concoction can be obtained, for subsequent use;
(2), yeast juice is prepared
Add in active dry yeast concentration be 5% rare liquid glucose carry out mixing and stirring, described rare liquid glucose add 100 ~ 300 times that weight is active dry yeast weight, so namely made active dry yeast liquid, for subsequent use;
(3) Nanking cherry fermented liquid is made
Select fresh, without the Nanking cherry gone mouldy, removing carpopodium, clean up after leaf, craft or disintegrating apparatus is adopted to carry out fragmentation to it, except removal core, obtain Nanking cherry stoste, in Nanking cherry stoste, add the above-mentioned active dry yeast liquid made carry out mixing and stirring, add that weight is Nanking cherry stoste weight 0.08% ~ 0.10% of described active dry yeast liquid, above-mentioned mixed solution is put into container ferment, leavening temperature is 20 ~ 30 DEG C, fermentation time is 3 ~ 5 days, after fermentation, employing filtration devices falls the Nanking cherry skin slag in mixed solution, then fermentation is continued to clear liquor, leavening temperature is 20 ~ 30 DEG C, fermentation time is 3 ~ 5 days, after fermentation, Nanking cherry fermented liquid can be obtained, for subsequent use,
(4) the former wine of ageing Nanking cherry
In the above-mentioned Nanking cherry fermented liquid made, add white sugar ferment, add that weight is Nanking cherry fermented liquid weight 5% ~ 10% of described white sugar, when the wine degree of Nanking cherry fermented liquid reaches 11 degree, stop fermentation, then the Nanking cherry fermented liquid of 11 degree is placed in container and again ferments, again after fermentation again 15 ~ 25 DEG C, under relative humidity 70% ~ 80% condition, ageing 3 ~ 6 months, the former wine of Nanking cherry can be obtained, for subsequent use;
(5) Material synthesis
The former wine of the above-mentioned Nanking cherry made and herbal medicine concoction are carried out Homogeneous phase mixing, its mixed weight ratio is: the former wine of Nanking cherry: Chinese herbal medicine=100: 3 ~ 5, by above-mentioned mixed solution, edible ethanol is used to allocate it, allocated to 13 ~ 15 degree, re-use white sugar and pol allotment is carried out to it, add that weight is mixed solution weight 4% ~ 6% of white sugar, work in-process synthesis liquid can be obtained like this;
(6), clarifying treatment
Above-mentioned work in-process synthesis liquid is placed in container, the honey that weight ratio is 3% ~ 5% is added by its weight, mixing and stirring, leave standstill after 24 ~ 48 hours, take out supernatant liquor, store 3 months, adopt filtration unit to filter it, after finally adopting automatic production line to carry out filling, sealing, sterilization, testing procedures process, product health Nanking cherry mulse of the present invention can be obtained.
Claims (1)
1. a health Nanking cherry mulse, its main raw material is: Nanking cherry; Auxiliary material is: white sugar, edible ethanol, honey; Herbal medicine batching is: Rabdosia rubescens, peppermint, balloonflower root, glossy ganoderma, Radix Glycyrrhizae, dried orange peel, matrimony vine; Blender is: active dry yeast, rare liquid glucose;
It is characterized in that adopting following preparation method:
(1) herbal medicine concoction, is prepared
By above-mentioned drying after herbal medicine Rabdosia rubescens, peppermint, balloonflower root, glossy ganoderma, Radix Glycyrrhizae, dried orange peel, matrimony vine Homogeneous phase mixing, its mixed weight ratio is: Rabdosia rubescens: peppermint: balloonflower root: glossy ganoderma: Radix Glycyrrhizae: dried orange peel: matrimony vine=3 ~ 6: 3 ~ 6: 4 ~ 7: 3 ~ 6: 5 ~ 8: 3 ~ 6: 30 ~ 50; Use disintegrating apparatus that mixed herbal medicine is carried out pulverization process, then leaching refluxing unit is used, hot water return method is adopted to extract concoction, the weight ratio of Traditional Chinese drug mixture and hot water is: Traditional Chinese drug mixture: hot water=51 ~ 89: 1000, after using filtration unit that concoction is carried out filtration treatment, herbal medicine concoction can be obtained, for subsequent use;
(2), yeast juice is prepared
Add in active dry yeast concentration be 5% rare liquid glucose carry out mixing and stirring, described rare liquid glucose add 100 ~ 300 times that weight is active dry yeast weight, so namely made active dry yeast liquid, for subsequent use;
(3) Nanking cherry fermented liquid is made
Select fresh, without the Nanking cherry gone mouldy, removing carpopodium, clean up after leaf, craft or disintegrating apparatus is adopted to carry out fragmentation to it, except removal core, obtain Nanking cherry stoste, in Nanking cherry stoste, add the above-mentioned active dry yeast liquid made carry out mixing and stirring, add that weight is Nanking cherry stoste weight 0.08% ~ 0.10% of described active dry yeast liquid, above-mentioned mixed solution is put into container ferment, leavening temperature is 20 ~ 30 DEG C, fermentation time is 3 ~ 5 days, after fermentation, employing filtration devices falls the Nanking cherry skin slag in mixed solution, then fermentation is continued to clear liquor, leavening temperature is 20 ~ 30 DEG C, fermentation time is 3 ~ 5 days, after fermentation, Nanking cherry fermented liquid can be obtained, for subsequent use,
(4) the former wine of ageing Nanking cherry
In the above-mentioned Nanking cherry fermented liquid made, add white sugar ferment, add that weight is Nanking cherry fermented liquid weight 5% ~ 10% of described white sugar, when the wine degree of Nanking cherry fermented liquid reaches 11 degree, stop fermentation, then the Nanking cherry fermented liquid of 11 degree is placed in container and again ferments, again after fermentation again 15 ~ 25 DEG C, under relative humidity 70% ~ 80% condition, ageing 3 ~ 6 months, the former wine of Nanking cherry can be obtained, for subsequent use;
(5) Material synthesis
The former wine of the above-mentioned Nanking cherry made and herbal medicine concoction are carried out Homogeneous phase mixing, its mixed weight ratio is: the former wine of Nanking cherry: Chinese herbal medicine=100: 3 ~ 5, by above-mentioned mixed solution, edible ethanol is used to allocate it, allocated to 13 ~ 15 degree, re-use white sugar and pol allotment is carried out to it, add that weight is mixed solution weight 4% ~ 6% of white sugar, work in-process synthesis liquid can be obtained like this;
(6), clarifying treatment
Above-mentioned work in-process synthesis liquid is placed in container, the honey that weight ratio is 3% ~ 5% is added by its weight, mixing and stirring, leave standstill after 24 ~ 48 hours, take out supernatant liquor, store 3 months, adopt filtration unit to filter it, after finally adopting automatic production line to carry out filling, sealing, sterilization, testing procedures process, health Nanking cherry mulse can be obtained.
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| CN201210404181.5A CN103725474B (en) | 2012-10-11 | 2012-10-11 | A kind of health Nanking cherry mulse |
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| CN103725474B true CN103725474B (en) | 2015-12-02 |
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| CN104293614A (en) * | 2014-09-24 | 2015-01-21 | 安徽东吴酿酒有限公司 | Chrysanthemum and kumquat wine |
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| RU2109046C1 (en) * | 1997-03-13 | 1998-04-20 | Ишимбайский виноводочный завод | Composition for wine drink "aigul" |
| RU2136729C1 (en) * | 1998-03-26 | 1999-09-10 | Открытое акционерное общество "Минал" | Liqueur "sayany" |
| CN1245827A (en) * | 1998-08-20 | 2000-03-01 | 陆新龙 | Method for making cherry series wine |
| CN1470629A (en) * | 2002-07-26 | 2004-01-28 | 李中明 | Wild fruit wine and its corresponding wild fruit juice beverage |
| CN101362994A (en) * | 2008-09-24 | 2009-02-11 | 曹林 | Brew technology of ice cherry wine |
| CN101602990A (en) * | 2009-01-22 | 2009-12-16 | 李敬龙 | The brewing method of original slurry kirschwasser |
-
2012
- 2012-10-11 CN CN201210404181.5A patent/CN103725474B/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2109046C1 (en) * | 1997-03-13 | 1998-04-20 | Ишимбайский виноводочный завод | Composition for wine drink "aigul" |
| RU2136729C1 (en) * | 1998-03-26 | 1999-09-10 | Открытое акционерное общество "Минал" | Liqueur "sayany" |
| CN1245827A (en) * | 1998-08-20 | 2000-03-01 | 陆新龙 | Method for making cherry series wine |
| CN1470629A (en) * | 2002-07-26 | 2004-01-28 | 李中明 | Wild fruit wine and its corresponding wild fruit juice beverage |
| CN101362994A (en) * | 2008-09-24 | 2009-02-11 | 曹林 | Brew technology of ice cherry wine |
| CN101602990A (en) * | 2009-01-22 | 2009-12-16 | 李敬龙 | The brewing method of original slurry kirschwasser |
Non-Patent Citations (5)
| Title |
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| 毛樱桃系列产品的加工;高海生;《陕西粮油科技》;19961231;第21卷(第3期);第38-41页 * |
| 陶吉寒，等.樱桃制酒的生产工艺.《落叶果树》.1999,(第3期),第36-37页. * |
| 高海生，等.干红毛樱桃酒酿造工艺研究.《中国食品学报》.2002,第2卷(第1期),第17-20页. * |
| 高海生，等.毛樱桃酒系列产品的加工工艺研究.《食品科学》.2006,第27卷(第11期),第378-382页. * |
| 高海生.中华毛樱桃蜜酒的加工工艺研究.《食品工业》.1996,(第4期),第30页，16页. * |
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Granted publication date: 20151202 Termination date: 20161011 |