CN103820264A - Brewing technology of fiveleaf akebia fruit wine - Google Patents
Brewing technology of fiveleaf akebia fruit wine Download PDFInfo
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- CN103820264A CN103820264A CN201410061857.4A CN201410061857A CN103820264A CN 103820264 A CN103820264 A CN 103820264A CN 201410061857 A CN201410061857 A CN 201410061857A CN 103820264 A CN103820264 A CN 103820264A
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Abstract
The invention discloses a brewing technology of a fiveleaf akebia fruit wine. The technology is characterized in that the fiveleaf akebia fruit wine treats fiveleaf akebia fruit as a raw material and purple sweet potato as a matrix, and the technology comprises the following steps: immersing the raw material, immersing, crushing, processing the purple sweet potato, mixing with the raw material, adding drugs, carrying out after fermentation, squeeze-filtering, mixing wine liquids, and post-processing. The immersed raw material is crushed, and the crushed raw material is continuously fermented, so the nutritional substances of the raw material are fully reserved, and the utilization rate of the raw material is improved, thereby the finished fiveleaf akebia fruit wine has equalized nutrition and soft mouthfeel, and also has the health efficacies of internal heat relieving, cancer preventing, qi rectifying, liver smoothing, water retention alleviating and stranguria treating.
Description
Technical field
The present invention relates to a kind of making method of health promoting wine, especially relate to a kind of making method of cured melon wine.
Background technology
Cured melon is the fruit of plant Lardizabalaceae akebi, threeleaf akebia and Caulis Akebiae, is also YANGKAIKOU, akebi etc., and taste is sweet, property is flat, returns lung, stomach, intestines, urinary bladder channel.Supplement to the Herbal is recorded: " sharp stool and urine, a surname is logical, goes dysphoria with smothery sensation, and making us of food is not lend oneself to worry and anxiety, quenches the thirst, lower gas." cured melon is rich in sugar, vitamins C and 12 seed amino acids, and figured silk fabrics base acid that human body can not be synthetic, methionine(Met), Isoleucine, phenylalanine, Methionin etc.There is liver-smoothing, qi-regulating, promoting blood circulation and stopping pain, the health-care effecies such as relieving restlessness diuresis.At present, La Guaduo is used as Chinese medicinal materials processing and utilization, brewages into cured melon wine take cured melon as raw material, there is not yet related products listing.
Summary of the invention
The object of the invention is take cured melon as raw material, a kind of making method of cured melon wine is provided, this technique using the melon shell of cured melon and melon pulp all as raw material, can fully retain the active substance of raw material, improve the utilization ratio of raw material, make the nutrition of cured melon wine more balanced, there is promoting blood circulation and stopping pain, the health-care effecies such as relieving restlessness diuresis.
The present invention solves the technical scheme that its technical problem takes: a kind of making method of cured melon wine, is characterized in that: adopt following steps:
(1) raw materials pretreatment: select ripe cured melon, after cleaning, melon shell is separated with melon pulp, cured melon melon shell is cut into the bar of 1-2cm, melon pulp is directly pulled an oar, and makes cured melon juice, and cured melon shell is separated with cured melon pulp, can effectively retain the nutritive substance of raw material;
(2) soak: cured sugar-preserved gourd is put into the white wine that 3-4 times of alcoholic strength of its weight is 65-70% and soak, soak time is 3-5 days, obtains after filtration soaking wine and raw material slag, and raw material slag is filtered dry for subsequent use;
(3) pulverize: the raw material slag after being filtered dry is pulverized through pulverizer, and granularity is 100-120um, makes raw material powder;
(4) Rhizoma Dioscoreae esculentae processing: after Rhizoma Dioscoreae esculentae is cleaned, be cut into Rhizoma Dioscoreae esculentae grain, granularity is 10-15 gram/, Rhizoma Dioscoreae esculentae grain is placed and cooked in steam cooker to ripe and do not stick with paste, the cured melon juice of Rhizoma Dioscoreae esculentae weight 15-20% is evenly sprayed on the Rhizoma Dioscoreae esculentae cooking, spreads coolingly, make Rhizoma Dioscoreae esculentae material, cured melon juice makes the Rhizoma Dioscoreae esculentae cooling cooking, and has improved the active substance of finished wine;
(5) dosing: add the wheat koji of Rhizoma Dioscoreae esculentae material weight 20-30%, the raw material powder of 15-25%, the distiller's yeast of 10-12% in Rhizoma Dioscoreae esculentae material, the tap water of 150-200%, mixes, and makes wine unstrained spirits, by continuing fermentation after the raw material pulverizing after soaking, improve the utilization ratio of raw material;
(6) fermentation at the beginning of: the temperature control of wine unstrained spirits product, at 30-32 ℃, is passed through to 5-7 days, more than in wine unstrained spirits, ethanol concn reaches 18% volume ratio, first fermentation ends;
(7) secondary fermentation: after first fermentation ends, put in room temperature and carry out secondary fermentation, time 26-32 days, more than alcoholic strength reaches 23% volume ratio, secondary fermentation finishes;
(8) squeeze and filter: by the good fermented liquid of secondary fermentation, adopt agar filtration to obtain the wine liquid of clarification after squeezing, make fermented wine;
(9) mix: get soaking wine 60-75 weight part, fermented wine 25-40 weight part, stir, make cured melon wine.
Beneficial effect: the present invention will continue fermentation after the raw material pulverizing after soaking, can fully retain the nutritive substance of raw material, improve the utilization ratio of raw material, made that the cured melon wine of finished product is balanced in nutrition, mouthfeel is continuous soft, also there is anticancer, the various health care functions such as liver, relieving stranguria by diuresis of relaxing of regulating the flow of vital energy that relieve internal heat.
Embodiment
Embodiment 1: a kind of making method of cured melon wine, is characterized in that: adopt following steps:
(1) raw materials pretreatment: select ripe cured melon, after cleaning, melon shell is separated with melon pulp, cured melon melon shell is cut into the bar of 1cm, melon pulp is directly pulled an oar, and makes cured melon juice, and cured melon shell is separated with cured melon pulp, can effectively retain the nutritive substance of raw material;
(2) soak: the cured sugar-preserved gourd of 5kg is put into the white wine that the alcoholic strength of 15kg is 65% and soak, soak time is 5 days, obtains after filtration soaking wine and raw material slag, and raw material slag is filtered dry for subsequent use;
(3) pulverize: the raw material slag after being filtered dry is pulverized through pulverizer, and granularity is 100um, makes raw material powder;
(4) Rhizoma Dioscoreae esculentae processing: after Rhizoma Dioscoreae esculentae is cleaned, be cut into Rhizoma Dioscoreae esculentae grain, granularity is 10 grams/, Rhizoma Dioscoreae esculentae grain is placed and cooked in steam cooker to ripe and do not stick with paste, the cured melon juice of 1.5kg is evenly sprayed on the Rhizoma Dioscoreae esculentae cooking of 10kg, spreads coolingly, make Rhizoma Dioscoreae esculentae material, cured melon juice makes the Rhizoma Dioscoreae esculentae cooling cooking, and has improved the active substance of finished wine;
(5) dosing: add the wheat koji of 2kg, the raw material powder of 1.5kg, the distiller's yeast of 1kg in 10kg Rhizoma Dioscoreae esculentae material, the tap water of 15kg, mixes, and makes wine unstrained spirits, by continuing fermentation after the raw material pulverizing after soaking, improves the utilization ratio of raw material;
(6) just fermentation: by the temperature control of wine unstrained spirits product at 30 ℃, through 7 days, more than in wine unstrained spirits, ethanol concn reaches 18% volume ratio, first fermentation ends;
(7) secondary fermentation: after first fermentation ends, put in room temperature and carry out secondary fermentation, 26 days time, more than alcoholic strength reaches 23% volume ratio, secondary fermentation finishes;
(8) squeeze and filter: by the good fermented liquid of secondary fermentation, adopt agar filtration to obtain the wine liquid of clarification after squeezing, make fermented wine;
(9) mix: get soaking wine 6kg, fermented wine 4kg, stir, make cured melon wine.
Embodiment 2: a kind of making method of cured melon wine, is characterized in that: adopt following steps:
(1) raw materials pretreatment: select ripe cured melon, serpent melon, after cleaning, melon shell is separated with melon pulp, cured melon melon shell is cut into the bar of 1.5cm, melon pulp is directly pulled an oar, make raw material melon juice, cured melon shell is separated with cured melon pulp, can effectively retain the nutritive substance of raw material;
(2) soak: the serpent melon bar of the cured sugar-preserved gourd of 5kg, 1kg is put into the white wine that the alcoholic strength of 20kg is 68% and soak, soak time is 4 days, obtains after filtration soaking wine and raw material slag, and raw material slag is filtered dry for subsequent use;
(3) pulverize: the raw material slag after being filtered dry is pulverized through pulverizer, and granularity is 110um, makes raw material powder;
(4) potato processing: by after potato cleaning, be cut into potato grain, granularity is 12 grams/, potato grain is placed and cooked in steam cooker to ripe and do not stick with paste, the raw material melon juice of 1.8kg is evenly sprayed on the potato cooking of 10kg, spreads coolingly, make potato material, raw material melon juice makes the potato cooling cooking, and has improved the active substance of finished wine;
(5) dosing: to wheat bran, 2kg pea flour, the distiller's yeast of 1.1kg of raw material powder, 2kg of wheat koji, 2kg that adds 2.5kg in 10kg potato material, the tap water of 18kg, mixes, and makes wine unstrained spirits, by continuing fermentation after the raw material pulverizing after soaking, improve the utilization ratio of raw material;
(6) just fermentation: by the temperature control of wine unstrained spirits product at 31 ℃, through 6 days, more than in wine unstrained spirits, ethanol concn reaches 18% volume ratio, first fermentation ends;
(7) secondary fermentation: after first fermentation ends, put in room temperature and carry out secondary fermentation, 29 days time, more than alcoholic strength reaches 23% volume ratio, secondary fermentation finishes;
(8) squeeze and filter: by the good fermented liquid of secondary fermentation, adopt diatomite filtration to obtain the wine liquid of clarification after squeezing, make fermented wine;
(9) mix: get soaking wine 7kg, fermented wine 3kg, stir, make cured melon wine.
Embodiment 3: a kind of making method of cured melon wine, is characterized in that: adopt following steps:
(1) raw materials pretreatment: raw materials pretreatment: select ripe cured melon, Snakegourd Fruit, fruit of Christophine, after cleaning, melon shell is separated with melon pulp, cured melon melon shell is cut into the bar of 2cm, melon pulp is directly pulled an oar, make raw material melon juice, cured melon shell is separated with cured melon pulp, can effectively retain the nutritive substance of raw material;
(2) soak: the Snakegourd Fruit bar of the cured sugar-preserved gourd of 5kg, 1kg, 1kg fruit of Christophine are put into the white wine that the alcoholic strength of 24kg is 70% and soak, soak time is 3 days, obtains after filtration soaking wine and raw material slag, and raw material slag is filtered dry for subsequent use;
(3) pulverize: the raw material slag after being filtered dry is pulverized through pulverizer, and granularity is 120um, makes raw material powder;
(4) Rhizoma Dioscoreae esculentae processing: after Rhizoma Dioscoreae esculentae is cleaned, be cut into Rhizoma Dioscoreae esculentae grain, granularity is 15 grams/, Rhizoma Dioscoreae esculentae grain is placed and cooked in steam cooker to ripe and do not stick with paste, on the Rhizoma Dioscoreae esculentae cooking that the raw material melon juice of 2kg, 0.5kg kudzuvine root juice are evenly sprayed to 10kg, spread coolingly, make Rhizoma Dioscoreae esculentae material, raw material melon juice makes the Rhizoma Dioscoreae esculentae cooling cooking, and has improved the active substance of finished wine;
(5) dosing: to the sorghum flour, 2kg burdock powder, 1kg licorice powder, 1kg wolfberry fruit powder, the distiller's yeast of 1.2kg, the jerusalem artichoke juice of 1kg of raw material powder, 2kg of wheat koji, 2.5kg that adds 3kg in 10kg Rhizoma Dioscoreae esculentae material, the tap water of 20kg, mix, make wine unstrained spirits, by continuing fermentation after the raw material pulverizing after soaking, improve the utilization ratio of raw material;
(6) just fermentation: by the temperature control of wine unstrained spirits product at 32 ℃, through 5 days, more than in wine unstrained spirits, ethanol concn reaches 18% volume ratio, first fermentation ends;
(7) secondary fermentation: after first fermentation ends, put in room temperature and carry out secondary fermentation, 32 days time, more than alcoholic strength reaches 23% volume ratio, secondary fermentation finishes;
(8) squeeze and filter: by the good fermented liquid of secondary fermentation, adopt activated carbon filtration to obtain the wine liquid of clarification after squeezing, make fermented wine;
(9) mix: get soaking wine 7.5kg, fermented wine 2.5kg, stir, make cured melon 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 making method for cured melon wine, is characterized in that: adopt following steps:
(1) raw materials pretreatment: select ripe cured melon, after cleaning, melon shell is separated with melon pulp, cured melon melon shell is cut into the bar of 1-2cm, melon pulp is directly pulled an oar, and makes cured melon juice;
(2) soak: cured sugar-preserved gourd is put into the white wine that 3-4 times of alcoholic strength of its weight is 65-70% and soak, soak time is 3-5 days, obtains after filtration soaking wine and raw material slag, and raw material slag is filtered dry for subsequent use;
(3) pulverize: the raw material slag after being filtered dry is pulverized through pulverizer, and granularity is 100-120um, makes raw material powder;
(4) Rhizoma Dioscoreae esculentae processing: after Rhizoma Dioscoreae esculentae is cleaned, be cut into Rhizoma Dioscoreae esculentae grain, granularity is 10-15 gram/, Rhizoma Dioscoreae esculentae grain is placed and cooked in steam cooker to ripe and do not stick with paste, the cured melon juice of Rhizoma Dioscoreae esculentae weight 15-20% is evenly sprayed on the Rhizoma Dioscoreae esculentae cooking, spreads coolingly, make Rhizoma Dioscoreae esculentae material;
(5) dosing: add the wheat koji of Rhizoma Dioscoreae esculentae material weight 20-30%, the raw material powder of 15-25%, the distiller's yeast of 10-12% in Rhizoma Dioscoreae esculentae material, the tap water of 150-200%, mixes, and makes wine unstrained spirits;
(6) fermentation at the beginning of: the temperature control of wine unstrained spirits product, at 30-32 ℃, is passed through to 5-7 days, more than in wine unstrained spirits, ethanol concn reaches 18% volume ratio, first fermentation ends;
(7) secondary fermentation: after first fermentation ends, put in room temperature and carry out secondary fermentation, time 26-32 days, more than alcoholic strength reaches 23% volume ratio, secondary fermentation finishes;
(8) squeeze and filter: by the good fermented liquid of secondary fermentation, adopt agar filtration to obtain the wine liquid of clarification after squeezing, make fermented wine;
(9) mix: get soaking wine 60-75 weight part, fermented wine 25-40 weight part, stir, make cured melon wine.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410061857.4A CN103820264A (en) | 2014-02-22 | 2014-02-22 | Brewing technology of fiveleaf akebia fruit wine |
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| CN201410061857.4A CN103820264A (en) | 2014-02-22 | 2014-02-22 | Brewing technology of fiveleaf akebia fruit wine |
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| CN103820264A true CN103820264A (en) | 2014-05-28 |
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| CN201410061857.4A Pending CN103820264A (en) | 2014-02-22 | 2014-02-22 | Brewing technology of fiveleaf akebia fruit wine |
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Cited By (5)
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| CN104046550A (en) * | 2014-07-05 | 2014-09-17 | 彭常安 | Brewing process of holboellia latifolia fruit wine |
| CN104928115A (en) * | 2015-07-07 | 2015-09-23 | 芜湖职业技术学院 | Dendrobe and bamboo shaving liquor and making method thereof |
| CN105420044A (en) * | 2014-07-05 | 2016-03-23 | 彭常安 | Brewing technology for spina gleditsiae wine |
| CN105886232A (en) * | 2016-06-11 | 2016-08-24 | 张俊辉 | Brewing technology for nutritional healthcare nutmeg liquor |
| CN108641863A (en) * | 2018-08-10 | 2018-10-12 | 紫云自治县红华种植农民专业合作社 | A kind of Stauntonia latifolia fruit wine production method |
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Patent Citations (2)
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| 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 |
Non-Patent Citations (1)
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| 王维: "《药酒大全》", 30 June 2006, article "八月札酒", pages: 365 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104046550A (en) * | 2014-07-05 | 2014-09-17 | 彭常安 | Brewing process of holboellia latifolia fruit wine |
| CN105420044A (en) * | 2014-07-05 | 2016-03-23 | 彭常安 | Brewing technology for spina gleditsiae wine |
| CN104928115A (en) * | 2015-07-07 | 2015-09-23 | 芜湖职业技术学院 | Dendrobe and bamboo shaving liquor and making method thereof |
| CN105886232A (en) * | 2016-06-11 | 2016-08-24 | 张俊辉 | Brewing technology for nutritional healthcare nutmeg liquor |
| CN108641863A (en) * | 2018-08-10 | 2018-10-12 | 紫云自治县红华种植农民专业合作社 | A kind of Stauntonia latifolia fruit wine production method |
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Application publication date: 20140528 |