CN103740527A - Brewing method of broccoli wine - Google Patents
Brewing method of broccoli wine Download PDFInfo
- Publication number
- CN103740527A CN103740527A CN201310755816.0A CN201310755816A CN103740527A CN 103740527 A CN103740527 A CN 103740527A CN 201310755816 A CN201310755816 A CN 201310755816A CN 103740527 A CN103740527 A CN 103740527A
- Authority
- CN
- China
- Prior art keywords
- caulis
- wine
- folium brassicae
- brassicae capitatae
- broccoli
- 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
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a brewing method of a broccoli wine. The brewing method comprises the steps: by taking broccoli stems as a raw material and potato as a matrix, carrying out raw material pretreatment, matrix preparation, dosing, primary fermentation, post fermentation, squeezing and ageing, packaging, sterilizing, storing and the like, thus obtaining the broccoli wine. According to the brewing method, by using the broccoli stems which are not eaten by people as the raw material, thus the production cost is lowered, and the broccoli can be comprehensively utilized, the utilization rate of the broccoli is increased, and the nutritive value of the broccoli is also increased; and after the broccoli wine is aged, a fruit wine is rich in nutrients, thick in aroma, mellow in flavor, and soft in aftertaste, and has the effects of strengthening the organic immunity, clearing heat and resolving thirst, inducing diuresis and relaxing the bowels, and the like.
Description
Technical field
The present invention relates to food processing field, especially relate to a kind of brewing method of Caulis et Folium Brassicae capitatae wine.
Background technology
Caulis et Folium Brassicae capitatae: have another name called cauliflower, wild cabbage flower, coconut palm cauliflower etc., cruciate flower order Cruciferae rape belongs to, according to one's analysis, in the bouquet of every 100 grams of fresh Caulis et Folium Brassicae capitatae, containing 3.5 grams-4.5 grams, protein, be 3 times of cauliflower, 4 times of tomato, than other vegetables more comprehensively, calcium, phosphorus, iron, potassium, zinc, manganese equal size are all very abundant for Caulis et Folium Brassicae capitatae mineral composition.Caulis et Folium Brassicae capitatae is not only nutritious vegetables, especially a kind of health-care vegetable.There is the effects such as the growth of promotion, vision protection, raising memory, enhancing body immunological competence.At present, Caulis et Folium Brassicae capitatae except be taken as vegetables edible, Caulis et Folium Brassicae capitatae bennet is scarcely eaten and is thrown away, and has caused the waste of resource, and Caulis et Folium Brassicae capitatae stalk is continued to processing and utilization as raw material, has very high using value and market outlook.
Summary of the invention
The object of the invention is by people, not eaten and the deficiency of wasting for existing Caulis et Folium Brassicae capitatae stalk, provide a kind of take Caulis et Folium Brassicae capitatae stalk as raw material, have that aroma is strong, local flavor is mellow, aftertaste continuous soft and etc. the brewing method of Caulis et Folium Brassicae capitatae wine of feature.
The present invention solves the technical scheme that its technical problem takes: a kind of brewing method of Caulis et Folium Brassicae capitatae wine, is characterized in that: adopt following steps:
A, Caulis et Folium Brassicae capitatae pre-treatment: Caulis et Folium Brassicae capitatae stalk is removed and rotted, after part and impurity, after cleaning stripping and slicing, to squeeze the juice, after 100-120 eye mesh screen filters, make Sucus Caulis et Folium Brassicae capitatae and Caulis et Folium Brassicae capitatae slag, standby;
B, potato pre-treatment: potato, after cleaning, is cut into potato grain, and granularity is 10-15 gram/, using potato as matrix, has reduced production cost;
C, boiling: the potato grain in step B is put into digesting apparatus and cook to ripe and do not stick with paste, stand is chilled to 55-60 ℃, makes matrix;
D, dosing: to the wheat koji that adds matrix weight 10-12% in the matrix in step C, matrix weight 6-8% distiller's yeast, adds the Sucus Caulis et Folium Brassicae capitatae that the steps A of matrix weight 60-70% makes, and adds the water of matrix weight 80-90%;
E, just fermentation: product temperature control, at 25-30 ℃, is passed through to 48-72 hour, more than in wine unstrained spirits, ethanol concn reaches 12% volume ratio, first fermentation ends;
F, secondary fermentation: to the Caulis et Folium Brassicae capitatae slag that adds weight 15-20% in wine unstrained spirits after first fermentation ends, put in room temperature and carry out secondary fermentation, time 40-50 days, more than alcoholic strength reaches 18% volume ratio, secondary fermentation finishes;
G, squeezing: ripe wine unstrained spirits is carried out to solid-liquid separation with plate and frame air film pressure filter, filter and make raw wine;
H, ageing: adopt microwave-assisted deepfreeze to add the ageing of fast-growing wine, microwave frequency 600-800MHz, deepfreeze time 5-7 days, temperature-5-0 ℃, microwave ageing, has shortened time of ageing, make Caulis et Folium Brassicae capitatae wine strong aromatic, mouthfeel is continuous soft;
After I, packing, sterilization, packing makes Caulis et Folium Brassicae capitatae wine finished product.
Beneficial effect: the Caulis et Folium Brassicae capitatae stalk that the present invention does not eat take people is raw material, reduced production cost, Caulis et Folium Brassicae capitatae can be fully utilized, improved the utilization ratio of Caulis et Folium Brassicae capitatae, also improved the nutritive value of Caulis et Folium Brassicae capitatae, after the ageing of Caulis et Folium Brassicae capitatae wine, make that fruit wine is nutritious, aroma is strong, local flavor is mellow, aftertaste is continuous soft, and there is the effects such as enhancing body immunizing power, heat-clearing are quenched one's thirst, diuresis defaecation.
Embodiment
Embodiment 1: a kind of brewing method of Caulis et Folium Brassicae capitatae wine, is characterized in that: adopt following steps:
A, Caulis et Folium Brassicae capitatae pre-treatment: Caulis et Folium Brassicae capitatae stalk is removed and rotted, after part and impurity, after cleaning stripping and slicing, to squeeze the juice, after 100 eye mesh screens filter, make Sucus Caulis et Folium Brassicae capitatae and Caulis et Folium Brassicae capitatae slag, standby;
B, potato pre-treatment: potato, after cleaning, is cut into potato grain, and granularity is 10 grams/, using potato as matrix, has reduced production cost;
C, boiling: the potato grain in step B is put into digesting apparatus and cook to ripe and do not stick with paste, stand is chilled to 55 ℃, makes matrix;
D, dosing: get the matrix of 10kg, in matrix, add the wheat koji of 1kg, the distiller's yeast of 0.6kg, the sorghum flour of 0.5kg, the Sucus Caulis et Folium Brassicae capitatae that the step B of interpolation 6kg makes, the water of interpolation 8kg, stirs;
E, just fermentation: by product temperature control at 25 ℃, through 72 hours, more than in wine unstrained spirits, ethanol concn reaches 12% volume ratio, first fermentation ends;
F, secondary fermentation: to 10kg, just in wine unstrained spirits, add the Caulis et Folium Brassicae capitatae slag of 1.5kg after fermentation ends, in the rearmounted room temperature that stirs, carry out secondary fermentation, 40 days time, more than alcoholic strength reaches 18% volume ratio, secondary fermentation finishes;
G, squeezing: ripe wine unstrained spirits is carried out to solid-liquid separation with plate and frame air film pressure filter, through fish glue, filter and make raw wine;
H, ageing: adopt microwave-assisted deepfreeze to add the ageing of fast-growing wine, microwave frequency 600MHz, 7 days deepfreeze time, 0 ℃ of temperature, microwave ageing, has shortened time of ageing, make Caulis et Folium Brassicae capitatae wine strong aromatic, mouthfeel is continuous soft;
After I, packing, sterilization, make Caulis et Folium Brassicae capitatae wine.
Embodiment 2: a kind of brewing method of Caulis et Folium Brassicae capitatae wine, is characterized in that: adopt following steps:
A, Caulis et Folium Brassicae capitatae pre-treatment: Caulis et Folium Brassicae capitatae stalk is removed and rotted after part and impurity, after cleaning stripping and slicing, squeeze the juice, get after 8kg Caulis et Folium Brassicae capitatae piece mixes with 2kg burdock piece and squeeze the juice, after 110 eye mesh screens filter, make Sucus Caulis et Folium Brassicae capitatae and Caulis et Folium Brassicae capitatae slag, standby;
B, potato pre-treatment: potato, after cleaning, is cut into potato grain, and granularity is 12 grams/, using potato as matrix, has reduced production cost;
C, boiling: the potato grain in step B is put into digesting apparatus and cook to ripe and do not stick with paste, stand is chilled to 58 ℃, makes matrix;
D, dosing: get the matrix of 10kg, in matrix, add the wheat koji of 1.1kg, the distiller's yeast of 0.7kg, the pea flour of 1kg, the wolfberry fruit powder of 0.5kg, the Sucus Caulis et Folium Brassicae capitatae that the step B of interpolation 6.5kg makes, the water of interpolation 8.5kg, stirs;
E, just fermentation: by product temperature control at 28 ℃, through 60 hours, more than in wine unstrained spirits, ethanol concn reaches 12% volume ratio, first fermentation ends;
F, secondary fermentation: to 10kg, just in wine unstrained spirits, add Caulis et Folium Brassicae capitatae slag, the 1kg licorice powder of 1.8kg after fermentation ends, in the rearmounted room temperature that stirs, carry out secondary fermentation, 45 days time, more than alcoholic strength reaches 18% volume ratio, secondary fermentation finishes;
G, squeezing: ripe wine unstrained spirits is carried out to solid-liquid separation with plate and frame air film pressure filter, through diatomite filtration, make raw wine;
H, ageing: adopt microwave-assisted deepfreeze to add the ageing of fast-growing wine, microwave frequency 700MHz, 6 days deepfreeze time, temperature-3 ℃, microwave ageing, has shortened time of ageing, make Caulis et Folium Brassicae capitatae wine strong aromatic, mouthfeel is continuous soft;
After I, packing, sterilization, make Caulis et Folium Brassicae capitatae wine.
Embodiment 3: a kind of brewing method of Caulis et Folium Brassicae capitatae wine, is characterized in that: adopt following steps:
A, Caulis et Folium Brassicae capitatae pre-treatment: Caulis et Folium Brassicae capitatae stalk is removed and rotted after part and impurity, after cleaning stripping and slicing, squeeze the juice, get after 7kg Caulis et Folium Brassicae capitatae piece mixes with 3kg asparagus piece and squeeze the juice, after 120 eye mesh screens filter, make Sucus Caulis et Folium Brassicae capitatae and Caulis et Folium Brassicae capitatae slag, standby;
B, sweet potato pre-treatment: sweet potato, after cleaning, is cut into sweet potato grain, and granularity is 15 grams/, using sweet potato as matrix, has reduced production cost;
C, boiling: the sweet potato grain in step B is put into digesting apparatus and cook to ripe and do not stick with paste, stand is chilled to 60 ℃, makes matrix;
D, dosing: get the matrix of 10kg, in matrix, add the wheat koji of 1.2kg, the distiller's yeast of 0.8kg, the wheat bran of 1kg, the mushroom powder of 0.5kg, the Sucus Caulis et Folium Brassicae capitatae that the step B of interpolation 7kg makes, the water of interpolation 9kg, stirs;
E, just fermentation: by product temperature control at 30 ℃, through 48 hours, more than in wine unstrained spirits, ethanol concn reaches 12% volume ratio, first fermentation ends;
F, secondary fermentation: to 10kg, just in wine unstrained spirits, add Caulis et Folium Brassicae capitatae slag, the 1kg dictyophora phalloidea powder of 2kg after fermentation ends, in the rearmounted room temperature that stirs, carry out secondary fermentation, 50 days time, more than alcoholic strength reaches 18% volume ratio, secondary fermentation finishes;
G, squeezing: ripe wine unstrained spirits is carried out to solid-liquid separation with plate and frame air film pressure filter, filter and make raw wine;
H, ageing: adopt microwave-assisted deepfreeze to add the ageing of fast-growing wine, microwave frequency 800MHz, 5 days deepfreeze time, temperature-5 ℃, microwave ageing, has shortened time of ageing, make Caulis et Folium Brassicae capitatae wine strong aromatic, mouthfeel is continuous soft;
After I, packing, sterilization, make Caulis et Folium Brassicae capitatae wine.
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 brewing method for Caulis et Folium Brassicae capitatae wine, is characterized in that: adopt following steps:
A, Caulis et Folium Brassicae capitatae pre-treatment: Caulis et Folium Brassicae capitatae stalk is removed and rotted, after part and impurity, after cleaning stripping and slicing, to squeeze the juice, after 100-120 eye mesh screen filters, make Sucus Caulis et Folium Brassicae capitatae and Caulis et Folium Brassicae capitatae slag, standby;
B, potato pre-treatment: potato, after cleaning, is cut into potato grain, and granularity is 10-15 gram/;
C, boiling: the potato grain in step B is put into digesting apparatus and cook to ripe and do not stick with paste, stand is chilled to 55-60 ℃, makes matrix;
D, dosing: to the wheat koji that adds matrix weight 10-12% in the matrix in step C, matrix weight 6-8% distiller's yeast, adds the Sucus Caulis et Folium Brassicae capitatae that the steps A of matrix weight 60-70% makes, and adds the water of matrix weight 80-90%;
E, just fermentation: product temperature control, at 25-30 ℃, is passed through to 48-72 hour, more than in wine unstrained spirits, ethanol concn reaches 12% volume ratio, first fermentation ends;
F, secondary fermentation: to the Caulis et Folium Brassicae capitatae slag that adds weight 15-20% in wine unstrained spirits after first fermentation ends, put in room temperature and carry out secondary fermentation, time 40-50 days, more than alcoholic strength reaches 18% volume ratio, secondary fermentation finishes;
G, squeezing: ripe wine unstrained spirits is carried out to solid-liquid separation with plate and frame air film pressure filter, filter and make raw wine;
H, ageing: adopt microwave-assisted deepfreeze to add the ageing of fast-growing wine, microwave frequency 600-800MHz, deepfreeze time 5-7 days, temperature-5-0 ℃;
After I, packing, sterilization, packing makes Caulis et Folium Brassicae capitatae wine finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310755816.0A CN103740527A (en) | 2013-12-27 | 2013-12-27 | Brewing method of broccoli wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310755816.0A CN103740527A (en) | 2013-12-27 | 2013-12-27 | Brewing method of broccoli wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103740527A true CN103740527A (en) | 2014-04-23 |
Family
ID=50497595
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310755816.0A Pending CN103740527A (en) | 2013-12-27 | 2013-12-27 | Brewing method of broccoli wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103740527A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104059838A (en) * | 2014-06-25 | 2014-09-24 | 刘永 | Method for making creeping oxalis wine |
| CN104327994A (en) * | 2014-10-19 | 2015-02-04 | 杨燕 | Brewing method of Chinese yam wine |
| CN106318773A (en) * | 2016-08-22 | 2017-01-11 | 吴志明 | Preparation technology of potato rice wine |
| CN106635705A (en) * | 2016-12-29 | 2017-05-10 | 广西壮族自治区药用植物园 | Health care wine with cream fragrance and preparation method thereof |
| CN107179259A (en) * | 2016-03-10 | 2017-09-19 | 贵州茅台酒股份有限公司 | A kind of fast and convenient method for judging fermented grain heap fermentation quality |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102250717A (en) * | 2011-06-15 | 2011-11-23 | 雷晓明 | Novel method for processing fruit and vegetable by full brewing |
| CN102634431A (en) * | 2012-04-24 | 2012-08-15 | 汪永辉 | Method for brewing dendrobium nobile wine |
| CN103045434A (en) * | 2012-12-14 | 2013-04-17 | 彭常安 | Medlar and trichosanthes kirilowii maxim wine and brewing method thereof |
| CN103169749A (en) * | 2013-04-13 | 2013-06-26 | 湘西新金凤凰农业开发有限公司 | Broccoli leftover extractive and preparation method thereof |
| CN103275846A (en) * | 2013-05-23 | 2013-09-04 | 彭常安 | Prepraring method of mulberry and honeysuckle fruit wine |
| CN103409291A (en) * | 2013-08-23 | 2013-11-27 | 彭常安 | Preparation method of wintersweet cortex moutan wine |
| CN103416733A (en) * | 2012-05-24 | 2013-12-04 | 宁波海逸生物科技有限公司 | Glucosinolate extract from fresh broccoli and preparation method thereof |
| CN103436409A (en) * | 2013-09-15 | 2013-12-11 | 彭常安 | Making method of three-mushroom wine |
-
2013
- 2013-12-27 CN CN201310755816.0A patent/CN103740527A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102250717A (en) * | 2011-06-15 | 2011-11-23 | 雷晓明 | Novel method for processing fruit and vegetable by full brewing |
| CN102634431A (en) * | 2012-04-24 | 2012-08-15 | 汪永辉 | Method for brewing dendrobium nobile wine |
| CN103416733A (en) * | 2012-05-24 | 2013-12-04 | 宁波海逸生物科技有限公司 | Glucosinolate extract from fresh broccoli and preparation method thereof |
| CN103045434A (en) * | 2012-12-14 | 2013-04-17 | 彭常安 | Medlar and trichosanthes kirilowii maxim wine and brewing method thereof |
| CN103169749A (en) * | 2013-04-13 | 2013-06-26 | 湘西新金凤凰农业开发有限公司 | Broccoli leftover extractive and preparation method thereof |
| CN103275846A (en) * | 2013-05-23 | 2013-09-04 | 彭常安 | Prepraring method of mulberry and honeysuckle fruit wine |
| CN103409291A (en) * | 2013-08-23 | 2013-11-27 | 彭常安 | Preparation method of wintersweet cortex moutan wine |
| CN103436409A (en) * | 2013-09-15 | 2013-12-11 | 彭常安 | Making method of three-mushroom wine |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104059838A (en) * | 2014-06-25 | 2014-09-24 | 刘永 | Method for making creeping oxalis wine |
| CN104327994A (en) * | 2014-10-19 | 2015-02-04 | 杨燕 | Brewing method of Chinese yam wine |
| CN107179259A (en) * | 2016-03-10 | 2017-09-19 | 贵州茅台酒股份有限公司 | A kind of fast and convenient method for judging fermented grain heap fermentation quality |
| CN106318773A (en) * | 2016-08-22 | 2017-01-11 | 吴志明 | Preparation technology of potato rice wine |
| CN106635705A (en) * | 2016-12-29 | 2017-05-10 | 广西壮族自治区药用植物园 | Health care wine with cream fragrance and preparation method thereof |
| CN106635705B (en) * | 2016-12-29 | 2020-06-30 | 广西壮族自治区药用植物园 | Health wine with cream faint scent and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103045434B (en) | Medlar and trichosanthes kirilowii maxim wine and brewing method thereof | |
| CN103740527A (en) | Brewing method of broccoli wine | |
| CN103740574A (en) | Method for brewing pomelo peel vinegar | |
| CN103865748B (en) | The making method of burdock vinegar | |
| CN103404916A (en) | Local-flavor steamed stuffed bun with crab spawns | |
| CN101999614A (en) | Production method of pickled cabbage | |
| CN103931704B (en) | A kind of grape functional biscuit and preparation method thereof | |
| CN102028132A (en) | fruit jam with rose and aloe and preparation method thereof | |
| CN103436409A (en) | Making method of three-mushroom wine | |
| CN103027266A (en) | Method for making fermented pickle | |
| WO2012172631A1 (en) | Fermented food paste | |
| CN110923091A (en) | Nitraria fruit wine and preparation method thereof | |
| CN103478780A (en) | Peanuts with pickled peppers and processing method thereof | |
| CN104059838A (en) | Method for making creeping oxalis wine | |
| CN106118998A (en) | A kind of brewage process of Sirikaya health fruit | |
| CN103392775A (en) | Method for preparing rice flour mooncake | |
| CN104172355A (en) | Preparation method of star fruit juice | |
| CN104059840A (en) | Method for making raspberry fruit wine | |
| CN108949428B (en) | Process for making fruit wine | |
| CN102845669A (en) | Flavored congee with north and south characteristics | |
| CN103392774A (en) | Coarse grain mooncake | |
| CN104397306A (en) | Spleen-strengthening egg crisp cake and preparation method thereof | |
| CN103740538A (en) | Preparation method of strawberry flower fruit wine | |
| KR20110109500A (en) | Preparation method of strawberry sauce composition | |
| CN103948081B (en) | A kind of Chinese toon tuber of multiflower knotweed beauty treatment sesame paste |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 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: 20140423 |