CN104087469A - Preparation method of Chinese wolfberry fermented wine - Google Patents
Preparation method of Chinese wolfberry fermented wine Download PDFInfo
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- CN104087469A CN104087469A CN201410278121.2A CN201410278121A CN104087469A CN 104087469 A CN104087469 A CN 104087469A CN 201410278121 A CN201410278121 A CN 201410278121A CN 104087469 A CN104087469 A CN 104087469A
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- chinese wolfberry
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Abstract
The invention discloses a preparation method of a Chinese wolfberry fermented wine, belongs to the field of beverage processing, and is characterized in that the preparation method adopts the processing technological flow of raw material preparation, sorting, cleaning, crushing, peduncle removal, sulfur treatment, primary fermentation, separation, post fermentation, aging, blending, filtering, filling, mouth sealing, sterilizing, cooling, and finished product obtaining. The Chinese wolfberry fermented wine has the beneficial effects that the product is clear and bright in appearance, clear and transparent, and pure in taste, and has a Chinese wolfberry peculiar flavor and aroma; and the product is beneficial for improving the human body immune function and enhancing the body adaptation and adjustment ability, and is simple in operate and easy to implement.
Description
Technical field
The present invention relates to a kind of working method of fermented wine, especially relate to a kind of making method of fermentation Chinese wolfberry fruit wine.
Background technology
Wolfberry fruit is also FRUCTUS LYCII, matrimony vine branch robust growth, and flowers and fruits are many, and fruit grain is large, and output is high, quality better.Matrimony vine is grown in alkaline soil and sand loam more, is adapted at soil layer most deep, on fertile loam, cultivates.Wolfberry fruit taste is sweet, property flat, has nourishing YIN and supplementing blood, the effect of replenishing vital essence to improve eyesight.
The effect of matrimony vine: 1, improve human organism's immunologic function, enhancing body adapts to regulating power: edible wolfberry fruit can be strengthened the body resistance to consolidate the constitution and the timid heresy of righting, enhancing body function not only, and promotion health recovers, and can improve the resistance against diseases of body, resist the infringement of disease and evil.2, there is antitumous effect: wolfberry fruit has obvious restraining effect to the generation of cancer cells and diffusion, Leaf of Matrimonyvine is often drunk for tea, can significantly improve and improve immunologic function and the physiological function of old man, valetudinarian and tumour patient, the effect that there is strong human body and delay senility.To cancer patients's combined with chemotherapy, there is the toxic side effect of alleviating, prevent leukopenia, regulate the curative effects such as immunologic function.3, effectively delay senility: wolfberry fruit is for strengthening the body resistance to consolidate the constitution, the good medicine that production of sperm is mended marrow, enriching yin and nourishing kidney, benefiting vital QI for tranquillizing, improved the health, delays senility, can effectively strengthen various functions, can improve brain function and the function to Green Tea Extract, there is the effect significantly delaying senility.
The growth cycle of matrimony vine is short, can not supply in the four seasons, for being processed into fermentation Chinese wolfberry fruit wine, can realize the comprehensive utilization to matrimony vine raw material, is convenient to store, and improves its economic worth.
Summary of the invention
The growth cycle that the object of the invention is to solve matrimony vine is short, and the problem that can not supply in the four seasons provides a kind of making method of fermentation Chinese wolfberry fruit wine.
The present invention solves the technical scheme that its technical problem takes:
A kind of making method of fermentation Chinese wolfberry fruit wine, it is characterized in that: adopt the processing process of raw material → sorting → cleaning → crushing → destemming → sulphuring treatment → primary fermentation → separation → secondary fermentation → ageing → allotment → filtration → filling → sealing → sterilization → cooling → finished product, concrete operation step is:
1. raw material sorting: the FRUCTUS LYCII that the ripening degree of selection is high, softer is raw material, rejects the fruit that goes rotten;
2. sulphuring treatment: add sulfurous gas 70 mg/kg in matrimony vine slurries, suppress varied bacteria growing;
3. primary fermentation: add 5% yeast juice in slurries, stir, enter primary fermentation; 30 ℃ of leavening temperatures, fermentation time 8 days, stirs two every day to inferior, in order to make can to produce enough wine degree after fermentation, according to the pol of raw material, in fermented liquid, adds a certain amount of white sugar;
4. separated: when the residual sugar in fermented liquid is down to 1%, to carry out expression separation, isolated wine liquid is proceeded in secondary fermentation container;
5. secondary fermentation: 25 ℃ of leavening temperatures, fermentation time 28-30 days, the residual sugar in wine liquid is down to 0.2% when following, can isolate former wine;
6. ageing: the alcoholic strength of adjusting former wine with refined edible alcohol reaches more than 20%, sealing ageing container; Store more than 1 year, during fall at quarterly intervals pond once;
7. allotment: through the ageing phase after, former wine is allocated, meat dishes to go with liquor degree 16%-18%, acidity 0.4%-0.5%, pol 15%-17% require adjusting component, carries out once essence to wine liquid after allotment and filters;
8. filling, sealing: the wine liquid after essence filter can be filling, and bottle cleans in advance and sterilizes, sealing immediately after bottling;
9. sterilization, cooling: the Lycium chinense wine after sealing is placed in the hot water of 85 ℃ and keeps 25-30 minute, then takes out coolingly, is finished product.
Beneficial effect: product appearance of the present invention is limpid, clear, taste is pure, has the distinctive local flavor of FRUCTUS LYCII and fragrance.This product is conducive to improve human organism's immunologic function, strengthens human body and adapts to regulating power, simple to operate, easy to implement.
Embodiment
Embodiment 1
:
A making method for fermentation Chinese wolfberry fruit wine, concrete operation step is:
1. raw material sorting: the FRUCTUS LYCII that the ripening degree of selection is high, softer is raw material, rejects the fruit that goes rotten;
2. sulphuring treatment: add sulfurous gas 70 mg/kg in matrimony vine slurries, suppress varied bacteria growing;
3. primary fermentation: add 5% yeast juice in slurries, stir, enter primary fermentation; 30 ℃ of leavening temperatures, fermentation time 8 days, stirs two every day to inferior, in order to make can to produce enough wine degree after fermentation, according to the pol of raw material, in fermented liquid, adds a certain amount of white sugar; Add a certain amount of rock sugar;
4. separated: when the residual sugar in fermented liquid is down to 1%, to carry out expression separation, isolated wine liquid is proceeded in secondary fermentation container;
5. secondary fermentation: 25 ℃ of leavening temperatures, fermentation time 28-30 days, the residual sugar in wine liquid is down to 0.2% when following, can isolate former wine;
6. ageing: the alcoholic strength of adjusting former wine with refined edible alcohol reaches more than 20%, sealing ageing container; Store more than 1 year, during fall at quarterly intervals pond once;
7. allotment: through the ageing phase after, former wine is allocated, meat dishes to go with liquor degree 16%-18%, acidity 0.4%-0.5%, pol 15%-17% require adjusting component, carries out once essence to wine liquid after allotment and filters;
8. filling, sealing: the wine liquid after essence filter can be filling, and bottle cleans in advance and sterilizes, sealing immediately after bottling;
9. sterilization, cooling: the Lycium chinense wine after sealing is placed in the hot water of 85 ℃ and keeps 25-30 minute, then takes out coolingly, is finished product.
The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.
Embodiment 2
:
A making method for fermentation Chinese wolfberry fruit wine, concrete operation step is:
1. raw material sorting: the FRUCTUS LYCII that the ripening degree of selection is high, softer is raw material, rejects the fruit that goes rotten;
2. sulphuring treatment: add sulfurous gas 70 mg/kg in matrimony vine slurries, suppress varied bacteria growing;
3. primary fermentation: add 5% yeast juice in slurries, stir, enter primary fermentation; 30 ℃ of leavening temperatures, fermentation time 8 days, stirs two every day to inferior, in order to make can to produce enough wine degree after fermentation, according to the pol of raw material, in fermented liquid, adds a certain amount of white sugar;
4. separated: when the residual sugar in fermented liquid is down to 1%, to carry out expression separation, isolated wine liquid is proceeded in secondary fermentation container;
5. secondary fermentation: 25 ℃ of leavening temperatures, fermentation time 28-30 days, the residual sugar in wine liquid is down to 0.2% when following, can isolate former wine;
6. ageing: the alcoholic strength of adjusting former wine with refined edible alcohol reaches more than 20%, sealing ageing container; Store more than 1 year, during fall at quarterly intervals pond once;
7. allotment: through the ageing phase after, former wine is allocated, meat dishes to go with liquor degree 18%-20%, acidity 0.3%-0.6%, pol 10%-15% require adjusting component, carries out once essence to wine liquid after allotment and filters;
8. filling, sealing: the wine liquid after essence filter can be filling, and bottle cleans in advance and sterilizes, sealing immediately after bottling;
9. sterilization, cooling: the Lycium chinense wine after sealing is placed in the hot water of 85 ℃ and keeps 25-30 minute, then takes out coolingly, is finished product.
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. the making method of a fermentation Chinese wolfberry fruit wine, it is characterized in that: adopt the processing process of raw material → sorting → cleaning → crushing → destemming → sulphuring treatment → primary fermentation → separation → secondary fermentation → ageing → allotment → filtration → filling → sealing → sterilization → cooling → finished product, concrete operation step is:
1. raw material sorting: the FRUCTUS LYCII that the ripening degree of selection is high, softer is raw material, rejects the fruit that goes rotten;
2. sulphuring treatment: add sulfurous gas 70 mg/kg in matrimony vine slurries, suppress varied bacteria growing;
3. primary fermentation: add 5% yeast juice in slurries, stir, enter primary fermentation; 30 ℃ of leavening temperatures, fermentation time 8 days, stirs two every day to inferior, in order to make can to produce enough wine degree after fermentation, according to the pol of raw material, in fermented liquid, adds a certain amount of white sugar;
4. separated: when the residual sugar in fermented liquid is down to 1%, to carry out expression separation, isolated wine liquid is proceeded in secondary fermentation container;
5. secondary fermentation: 25 ℃ of leavening temperatures, fermentation time 28-30 days, the residual sugar in wine liquid is down to 0.2% when following, can isolate former wine;
6. ageing: the alcoholic strength of adjusting former wine with refined edible alcohol reaches more than 20%, sealing ageing container; Store more than 1 year, during fall at quarterly intervals pond once;
7. allotment: through the ageing phase after, former wine is allocated, meat dishes to go with liquor degree 16%-18%, acidity 0.4%-0.5%, pol 15%-17% require adjusting component, carries out once essence to wine liquid after allotment and filters;
8. filling, sealing: the wine liquid after essence filter can be filling, and bottle cleans in advance and sterilizes, sealing immediately after bottling;
9. sterilization, cooling: the Lycium chinense wine after sealing is placed in the hot water of 85 ℃ and keeps 25-30 minute, then takes out coolingly, is finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410278121.2A CN104087469A (en) | 2014-06-20 | 2014-06-20 | Preparation method of Chinese wolfberry fermented wine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410278121.2A CN104087469A (en) | 2014-06-20 | 2014-06-20 | Preparation method of Chinese wolfberry fermented wine |
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| CN104087469A true CN104087469A (en) | 2014-10-08 |
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| CN201410278121.2A Pending CN104087469A (en) | 2014-06-20 | 2014-06-20 | Preparation method of Chinese wolfberry fermented wine |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104312829A (en) * | 2014-10-17 | 2015-01-28 | 鲁静 | Method for making olive and roselle fruit wine |
| CN104531431A (en) * | 2014-12-08 | 2015-04-22 | 陶峰 | Production method of Helianthus tuberosus health liquor |
| CN104856171A (en) * | 2015-03-30 | 2015-08-26 | 孙村镇中药材种植技术协会 | Partially fermented spina date seed and wolfberry juice conducive to improve memory and preparation method thereof |
| CN107312672A (en) * | 2017-07-04 | 2017-11-03 | 贵州苗贵客贸易发展有限公司 | Lycium chinense wine and preparation method thereof |
| CN110982651A (en) * | 2018-09-30 | 2020-04-10 | 宁夏北方天成生物科技有限公司 | Preparation and storage method of medlar base wine |
| CN112029618A (en) * | 2020-09-08 | 2020-12-04 | 宁夏红枸杞产业有限公司 | Bud tea medlar fruit wine and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101880615A (en) * | 2010-06-11 | 2010-11-10 | 新疆师范大学 | Preparation method of Lycium ruthenicum fruit wine |
| CN103289858A (en) * | 2013-05-11 | 2013-09-11 | 青海圣烽生物技术开发有限公司 | Fresh Chinese wolfberry fruit full juice fermented wine and preparation method thereof |
-
2014
- 2014-06-20 CN CN201410278121.2A patent/CN104087469A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101880615A (en) * | 2010-06-11 | 2010-11-10 | 新疆师范大学 | Preparation method of Lycium ruthenicum fruit wine |
| CN103289858A (en) * | 2013-05-11 | 2013-09-11 | 青海圣烽生物技术开发有限公司 | Fresh Chinese wolfberry fruit full juice fermented wine and preparation method thereof |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104312829A (en) * | 2014-10-17 | 2015-01-28 | 鲁静 | Method for making olive and roselle fruit wine |
| CN104531431A (en) * | 2014-12-08 | 2015-04-22 | 陶峰 | Production method of Helianthus tuberosus health liquor |
| CN104856171A (en) * | 2015-03-30 | 2015-08-26 | 孙村镇中药材种植技术协会 | Partially fermented spina date seed and wolfberry juice conducive to improve memory and preparation method thereof |
| CN107312672A (en) * | 2017-07-04 | 2017-11-03 | 贵州苗贵客贸易发展有限公司 | Lycium chinense wine and preparation method thereof |
| CN110982651A (en) * | 2018-09-30 | 2020-04-10 | 宁夏北方天成生物科技有限公司 | Preparation and storage method of medlar base wine |
| CN112029618A (en) * | 2020-09-08 | 2020-12-04 | 宁夏红枸杞产业有限公司 | Bud tea medlar fruit wine and preparation method thereof |
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