CN103834523A - Medlar rice wine - Google Patents
Medlar rice wine Download PDFInfo
- Publication number
- CN103834523A CN103834523A CN201210492010.2A CN201210492010A CN103834523A CN 103834523 A CN103834523 A CN 103834523A CN 201210492010 A CN201210492010 A CN 201210492010A CN 103834523 A CN103834523 A CN 103834523A
- Authority
- CN
- China
- Prior art keywords
- wine
- medlar
- sterilizing
- pulp
- carrying
- 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
- 235000019991 rice wine Nutrition 0.000 title claims abstract description 6
- 235000017784 Mespilus germanica Nutrition 0.000 title abstract 7
- 240000002645 Mimusops elengi Species 0.000 title abstract 7
- 235000000560 Mimusops elengi Nutrition 0.000 title abstract 7
- 235000007837 Vangueria infausta Nutrition 0.000 title abstract 7
- 235000014101 wine Nutrition 0.000 claims abstract description 27
- 230000001954 sterilising Effects 0.000 claims abstract description 16
- 239000000463 material Substances 0.000 claims abstract description 9
- 230000032683 aging Effects 0.000 claims abstract description 5
- 239000002002 slurry Substances 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 240000001313 Lycium barbarum Species 0.000 claims description 14
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 14
- 235000015468 Lycium chinense Nutrition 0.000 claims description 14
- 240000002012 Lycium chinense Species 0.000 claims description 11
- 235000007164 Oryza sativa Nutrition 0.000 claims description 6
- 235000013339 cereals Nutrition 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 235000009566 rice Nutrition 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N D-sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- 235000006085 Vigna mungo var mungo Nutrition 0.000 claims description 3
- 240000005616 Vigna mungo var. mungo Species 0.000 claims description 3
- 238000005352 clarification Methods 0.000 claims description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 3
- 235000011187 glycerol Nutrition 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- 102000004169 proteins and genes Human genes 0.000 claims description 3
- 108090000623 proteins and genes Proteins 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims 2
- 239000008518 lycium barbarum polysaccharide Substances 0.000 abstract description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N D-Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 4
- PNNNRSAQSRJVSB-BXKVDMCESA-N Rhamnose Chemical compound C[C@H](O)[C@H](O)[C@@H](O)[C@@H](O)C=O PNNNRSAQSRJVSB-BXKVDMCESA-N 0.000 abstract description 4
- 229960003487 Xylose Drugs 0.000 abstract description 4
- 230000002708 enhancing Effects 0.000 abstract description 4
- 239000008103 glucose Substances 0.000 abstract description 4
- 230000036039 immunity Effects 0.000 abstract description 4
- WQZGKKKJIJFFOK-VFUOTHLCSA-N β-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 abstract description 4
- 206010003210 Arteriosclerosis Diseases 0.000 abstract description 3
- 206010020772 Hypertension Diseases 0.000 abstract description 3
- 210000003734 Kidney Anatomy 0.000 abstract description 3
- 210000004185 Liver Anatomy 0.000 abstract description 3
- 210000004369 Blood Anatomy 0.000 abstract 3
- 239000008280 blood Substances 0.000 abstract 3
- SRBFZHDQGSBBOR-SQOUGZDYSA-N Xylose Natural products O[C@@H]1CO[C@@H](O)[C@@H](O)[C@@H]1O SRBFZHDQGSBBOR-SQOUGZDYSA-N 0.000 abstract 2
- 239000000470 constituent Substances 0.000 abstract 2
- 238000001914 filtration Methods 0.000 abstract 2
- GZCGUPFRVQAUEE-KCDKBNATSA-N D-(+)-Galactose Natural products OC[C@@H](O)[C@H](O)[C@H](O)[C@@H](O)C=O GZCGUPFRVQAUEE-KCDKBNATSA-N 0.000 abstract 1
- 206010028980 Neoplasm Diseases 0.000 abstract 1
- 240000006365 Vitis vinifera Species 0.000 abstract 1
- 235000014787 Vitis vinifera Nutrition 0.000 abstract 1
- 150000001479 arabinose derivatives Chemical class 0.000 abstract 1
- 235000013361 beverage Nutrition 0.000 abstract 1
- 230000004438 eyesight Effects 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000009754 grape Nutrition 0.000 abstract 1
- 235000012333 grape Nutrition 0.000 abstract 1
- MYMOFIZGZYHOMD-UHFFFAOYSA-N oxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 abstract 1
- 229910052760 oxygen Inorganic materials 0.000 abstract 1
- 239000001301 oxygen Substances 0.000 abstract 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N α-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 abstract 1
- 230000003712 anti-aging Effects 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 241000209094 Oryza Species 0.000 description 4
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 3
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 3
- 210000001624 Hip Anatomy 0.000 description 3
- 206010021143 Hypoxia Diseases 0.000 description 3
- 210000001138 Tears Anatomy 0.000 description 3
- PYMYPHUHKUWMLA-WDCZJNDASA-N aldehydo-D-arabinose Chemical group OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 description 3
- 230000002929 anti-fatigue Effects 0.000 description 3
- 230000002218 hypoglycaemic Effects 0.000 description 3
- 230000001146 hypoxic Effects 0.000 description 3
- SZGZILRQIYNODJ-UHFFFAOYSA-L disodium;7,12-dihydroquinoxalino[3,2-b]phenazine-2,9-disulfonate Chemical compound [Na+].[Na+].[O-]S(=O)(=O)C1=CC=C2N=C(C=C3C(NC4=CC=C(C=C4N3)S(=O)(=O)[O-])=C3)C3=NC2=C1 SZGZILRQIYNODJ-UHFFFAOYSA-L 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000001802 infusion Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
Abstract
The invention relates to wine and particularly relates to medlar rice wine. The utilized technical scheme comprises the steps of (1) selecting materials, (2) grinding slurry,(3) adding auxiliary materials; (4) carrying out sterilizing, (5) fermenting, (6) filtering, (7) curing, (8) proportioning, (9) carrying out bottling and sterilizing, namely carrying out sterilizing after refined filtration, and carrying out water bath sterilizing at 60 DEG C, so as to obtain a finished product. The modern scientific research proves that the effective constituent of the medlar is lycium barbarum polysaccharide, and main constituents of the medlar are arabinose, glucose, galactose, xylose, rhamnose and the like; the lycium barbarum polysaccharide has the efficacies of enhancing immunity of the organism and resisting tumor and aging as well as obvious efficacies of reducing blood fat, reducing blood sugar and resisting oxygen deficit, fatigue and the like and can be processed into medlar wine or other medlar beverages; the medlar wine has the flavor and color similar to grape wine, is pleasant in taste and has the efficacies of nourishing livers and kidneys, improving eyesight, resisting aging, reducing blood fat, preventing arteriosclerosis and hypertension, and the like.
Description
Technical field
The present invention relates to a kind of wine, relate in particular a kind of matrimony vine rice wine.
Background technology
Matrimony vine has nourishing weakness, beneficial vital essence, removes cold wind, establishing-Yang road, only tear, be good for the functions such as waist pin, normal drink enjoys excellent health, promote longevity, modern scientific research proves that wolfberry is lycium barbarum polysaccharide, and main component is pectinose, glucose, gala grain, seminose, wood sugar and rhamnosyl etc.Lycium barbarum polysaccharide has enhancing body immunity, and anti-swollen and antiaging effect also has the effects such as obvious reducing blood-fat, hypoglycemic, hypoxia tolerance, antifatigue in addition, can be processed into Lycium chinense wine and other Chinese wolfberry fruit drink.
Conventionally adopt infusion method to prepare, concrete steps are: select materials, broken, soak, filter allotment.After brewed, wine degree can decline, and causes the number of degrees difference of every batch of wine, and whole technological process health is poor.
Summary of the invention
For above-mentioned technical problem, the object of the present invention is to provide a kind of matrimony vine rice wine.
The technical solution used in the present invention is as follows:
1, select materials: select the high-quality matrimony vine without go rotten rotten fruit grain and other impurity, glutinous rice shells, and the mass ratio of matrimony vine and glutinous rice is generally 1:2;
2, defibrination: wear into pulp after above-mentioned substance being immersed in to the water soaking of 10 times of weight of 5-;
3, add auxiliary material: be 30-35% with white sugar to pulp pol, adding citric acid to pulp pH value is 4.5;
4, sterilizing, sterilizing 5 minutes at 100 DEG C, then be cooled to 18-25 DEG C;
5, fermentation: the dry yeast that accounts for pulp weight 0.0 5%-0.1% is added to pulp, at 20-25 DEG C of bottom fermentation 10-15 days;
6, filter: slurry mash filters, and obtains the original wine of clarification;
7, slaking: original wine is entered to ageing tank, naturally display 50 days;
8, allotment: mix original wine by accounting for the protein sugar of original wine weight 0.2%, 2.5% glycerine, 2% lactic acid, 0.3% citric acid, be deployed into Lycium chinense wine;
9, filling bottle sterilizing, filling bottle after essence filter, 60 DEG C of water-bath sterilizations, obtain finished product.
The present invention nourishes weakness, beneficial vital essence, removes cold wind, establishing-Yang road, the function such as tear, strong waist pin only, normal drink enjoys excellent health, promote longevity, modern scientific research proves that wolfberry is lycium barbarum polysaccharide, and main component is pectinose, glucose, gala grain, seminose, wood sugar and rhamnosyl etc.Lycium barbarum polysaccharide has enhancing body immunity, and anti-swollen and antiaging effect also has the effects such as obvious reducing blood-fat, hypoglycemic, hypoxia tolerance, antifatigue in addition, can be processed into Lycium chinense wine and other Chinese wolfberry fruit drink.Lycium chinense wine has approximate taste vinous and color, and mouthfeel is pleasant, has nourishing liver and kidney, beneficial Jingming order, anti-ageing, and reducing blood-fat, prevents the effect such as arteriosclerosis and hypertension.
Embodiment
The technical solution used in the present invention is as follows:
1, select materials: select the high-quality matrimony vine without go rotten rotten fruit grain and other impurity, glutinous rice shells, and the mass ratio of matrimony vine and glutinous rice is generally 1:2;
2, defibrination: wear into pulp after above-mentioned substance being immersed in to the water soaking of 10 times of weight of 5-;
3, add auxiliary material: be 30-35% with white sugar to pulp pol, adding citric acid to pulp pH value is 4.5;
4, sterilizing, sterilizing 5 minutes at 100 DEG C, then be cooled to 18-25 DEG C;
5, fermentation: the dry yeast that accounts for pulp weight 0.0 5%-0.1% is added to pulp, at 20-25 DEG C of bottom fermentation 10-15 days;
6, filter: slurry mash filters, and obtains the original wine of clarification;
7, slaking: original wine is entered to ageing tank, naturally display 50 days;
8, allotment: mix original wine by accounting for the protein sugar of original wine weight 0.2%, 2.5% glycerine, 2% lactic acid, 0.3% citric acid, be deployed into Lycium chinense wine;
9, filling bottle sterilizing, filling bottle after essence filter, 60 DEG C of water-bath sterilizations, obtain finished product.
The present invention nourishes weakness, beneficial vital essence, removes cold wind, establishing-Yang road, the function such as tear, strong waist pin only, normal drink enjoys excellent health, promote longevity, modern scientific research proves that wolfberry is lycium barbarum polysaccharide, and main component is pectinose, glucose, gala grain, seminose, wood sugar and rhamnosyl etc.Lycium barbarum polysaccharide has enhancing body immunity, and anti-swollen and antiaging effect also has the effects such as obvious reducing blood-fat, hypoglycemic, hypoxia tolerance, antifatigue in addition, can be processed into Lycium chinense wine and other Chinese wolfberry fruit drink.Lycium chinense wine has approximate taste vinous and color, and mouthfeel is pleasant, has nourishing liver and kidney, beneficial Jingming order, anti-ageing, and reducing blood-fat, prevents the effect such as arteriosclerosis and hypertension.
Claims (1)
1. a matrimony vine rice wine, is characterized in that: the technical scheme of employing is as follows:
(1), select materials: select the high-quality matrimony vine without go rotten rotten fruit grain and other impurity, glutinous rice shells, and the mass ratio of matrimony vine and glutinous rice is generally 1:2;
(2), defibrination: wear into pulp after above-mentioned substance being immersed in to the water soaking of 10 times of weight of 5-;
(3), add auxiliary material: be 30-35% with white sugar to pulp pol, adding citric acid to pulp pH value is 4.5;
(4), sterilizing, sterilizing 5 minutes at 100 DEG C, then be cooled to 18-25 DEG C;
(5), fermentation: the dry yeast that accounts for pulp weight 0.0 5%-0.1% is added to pulp, at 20-25 DEG C of bottom fermentation 10-15 days;
(6), filter: slurry mash filters, and obtains the original wine of clarification;
(7), slaking: original wine is entered to ageing tank, naturally display 50 days;
(8), allotment: mix original wine by accounting for the protein sugar of original wine weight 0.2%, 2.5% glycerine, 2% lactic acid, 0.3% citric acid, be deployed into Lycium chinense wine;
(9), filling bottle sterilizing, filling bottle after essence filter, 60 DEG C of water-bath sterilizations, obtain finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210492010.2A CN103834523A (en) | 2012-11-28 | 2012-11-28 | Medlar rice wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210492010.2A CN103834523A (en) | 2012-11-28 | 2012-11-28 | Medlar rice wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103834523A true CN103834523A (en) | 2014-06-04 |
Family
ID=50798421
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210492010.2A Pending CN103834523A (en) | 2012-11-28 | 2012-11-28 | Medlar rice wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103834523A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105861229A (en) * | 2016-06-01 | 2016-08-17 | 合肥丰瑞隆生物科技有限公司 | Fatigue-relieving rice wine and preparing method thereof |
| CN107136288A (en) * | 2017-07-06 | 2017-09-08 | 天津杞源堂生物工程有限公司 | A kind of matrimony vine fruit sugar and preparation method thereof |
| CN109234107A (en) * | 2018-10-23 | 2019-01-18 | 万安县客家酒厂 | A kind of processing technology of rice wine |
-
2012
- 2012-11-28 CN CN201210492010.2A patent/CN103834523A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105861229A (en) * | 2016-06-01 | 2016-08-17 | 合肥丰瑞隆生物科技有限公司 | Fatigue-relieving rice wine and preparing method thereof |
| CN107136288A (en) * | 2017-07-06 | 2017-09-08 | 天津杞源堂生物工程有限公司 | A kind of matrimony vine fruit sugar and preparation method thereof |
| CN109234107A (en) * | 2018-10-23 | 2019-01-18 | 万安县客家酒厂 | A kind of processing technology of rice wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105018314B (en) | A kind of purple rice wine rich in anthocyanidin and preparation method thereof | |
| CN103642635A (en) | Production method for completely-fermented mulberry wine and product | |
| CN103396928B (en) | Waxberry fruit liqueur and production method thereof | |
| CN104651192B (en) | Brewing process of double-seed wine | |
| CN102399661B (en) | A kind of preparation method producing plum health fruit | |
| CN105002066A (en) | Pawpaw liqueur brewing method | |
| CN102978067A (en) | Process for producing dark green tea wine by using sugar fermentation brewing method | |
| CN105273910B (en) | A kind of dragon fruit pericarp fermented beverage and preparation method thereof | |
| CN107177442A (en) | A kind of fermented type mulberries Lycium chinense wine and preparation method thereof | |
| CN107841417A (en) | A kind of blueberry fruit wine and preparation method thereof | |
| CN101649270B (en) | Method for brewing longan Chinese-wolfberry nutritive fruit wine | |
| CN102399655A (en) | Brewing technology of functional wine | |
| CN102391922A (en) | Production and preparation method of wild grape wine | |
| CN108251251A (en) | A kind of Yangtao wine and its production technology | |
| CN104962412B (en) | A kind of agate card preparation of wine | |
| CN103911254A (en) | Processing technology of medlar liquor | |
| CN103834523A (en) | Medlar rice wine | |
| CN108517264A (en) | A kind of fruit wine of nutrition and health care and preparation method thereof | |
| CN104726249A (en) | Anti-oxidization Shaji Putao sparkling wine | |
| CN104560527A (en) | Blueberry brandy | |
| CN106085680A (en) | A kind of processing method of red wine | |
| CN103275848A (en) | Blueberry brandy | |
| CN101245300B (en) | Technique for producing pollen wine | |
| CN106967549A (en) | Grape health medicinal liquor and preparation method thereof | |
| CN103387901A (en) | Preparation method of orange fruit wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140604 |