CN104450394A - Preparation method of clausena lansium honey wine - Google Patents
Preparation method of clausena lansium honey wine Download PDFInfo
- Publication number
- CN104450394A CN104450394A CN201410706310.5A CN201410706310A CN104450394A CN 104450394 A CN104450394 A CN 104450394A CN 201410706310 A CN201410706310 A CN 201410706310A CN 104450394 A CN104450394 A CN 104450394A
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- CN
- China
- Prior art keywords
- clausenae lansii
- fructus clausenae
- preparation
- fermentation
- honey
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
Abstract
The invention discloses a preparation method of clausena lansium honey wine. According to the method, clausena lansium is taken as a raw material, honey is added to prepare a solution, and the clausena lansium honey wine is obtained through inoculation and fermentation. The processed fruit wine is yellow, clear and transparent, tastes smooth and is stable in wine quality.
Description
Technical field
The present invention relates to a kind of preparation method of fruit wine, be specifically related to a kind of preparation method of Fructus clausenae lansii mulse.
Background technology
Fructus clausenae lansii, has another name called: yellow bullet, Calusena lansium, yellow Pi, yellow pellet, king's jar.Fruit golden yellow color, bright and clean dazzling, according to nature and flavor, can divide sweet, acid two systems, the abundant and tool fragrance of some kind sweet and sour palatability, juice is the fruit of excellent in color, can claim with lichee.The equal hyoscine of leaf, Gen Pi and fruit stone.Proverb cloud among the people: " hungry food lichee, Calusena lansium of being satiated with food ", illustrates that Calusena lansium can be helped digest.The sweet acid of Calusena lansium fruity and temperature, micro-hardship, pungent.Containing abundant vitamins C, sugar, organic acid and pectin; Pericarp and leaf are containing volatile oil, and leaf is again containing phenols, flavonoid glycoside and amino acid; Fructus clausenae lansii also has higher pharmaceutical use, and leaf, fruit and seed etc. all can be used as medicine, and have the effects such as food digesting stomach fortifying, regulating qi-flowing for strengthening spleen, promoting the circulation of QI to relieve pain.Fructus clausenae lansii is as a kind of fruit of high-quality, and its fruit, except eating raw, still can be processed into jelly, jam, preserved fruit, fruitcake and refreshment drink etc. or salt marsh, sugaring.So, the title of " treasured in fruit " is have at Fructus clausenae lansii among the people.
Honey is that honeybee gathers nectar, through the yellow-white thick liquid of spontaneous fermentation, containing glucose and fructose in honey, accounts for 65 ~ 80%; Sucrose is few, is no more than 8%; In addition also containing various VITAMIN, mineral substance and amino acid, be a kind of nutritious food.
The product that Fructus clausenae lansii makes fruit wine in the market there is no production at home, therefore Fructus clausenae lansii is made jam be domestic first, there is great economic implications.
Summary of the invention
For above-mentioned present situation, the problem to be solved in the present invention is to provide a kind of preparation method integrating the mulse of Fructus clausenae lansii and honey nutritive substance.The present invention take Fructus clausenae lansii as raw material, adds the solution that honey is made, then inoculate, ferment to obtain Fructus clausenae lansii mulse.Gained fruit wine is after treatment in yellow, and clear, entrance is submissive, liquor quality stability.
The technical scheme that the present invention takes is specific as follows:
A preparation method for Fructus clausenae lansii mulse, it comprises following steps:
1) by honey and the obtained honey aqueous solution of warm water mixing;
2) Fructus clausenae lansii of fresh high-quality is selected to carry out cleaning, drying;
3) Fructus clausenae lansii is poured in seed machine carry out seed;
4) by go the Fructus clausenae lansii after seed to pour in pulverizer to be crushed to 2 ?3mm, obtain ground mixt;
5) with hollander by through step 4) ground mixt that obtains pulls an oar, and through scraping panel filter elimination Fructus clausenae lansii pericarp, obtains magma;
6) by step 6) obtained magma to proceed in jar fermenter and to stir, temperature be 20 ?inoculate fruit wine distiller's yeast nutrient solution under the state of 25 DEG C;
7) in step 6) in fermentation 24 ?after 30 hours, add honey aqueous solution, after stirring with sterile film sealing continue fermentation;
8) in step 7) in fermentation 50 ?after 60 hours, again add honey aqueous solution, after stirring, continue fermentation 8 days with sterile film sealing;
9) wine after fermentation is filtered, the stillness of night after filtering is carried out fermenting to sugar degree no longer reduces again;
10) wine after fermentation is carried out supernatant, horizontal high voltage sterilizing of going forward side by side, obtains Fructus clausenae lansii mulse.
Described Fructus clausenae lansii: honey: the ratio of water is 2:5:15;
The preparation method of described fruit wine distiller's yeast nutrient solution is by Sucus Mali pumilae steam sterilizing 20 minutes under the condition of 110 DEG C, is cooled to 25 DEG C, then inoculates fruit wine yeast, at room temperature aerlbic culture 2 ?3 days, obtain fruit wine yeast nutrient solution;
Described step 6) in the slurry that adds be 70%, fruit wine yeast nutrient solution is 30%;
Described step 7) honey aqueous solution that adds is 1/3 of total amount, step 8) what add is 2/3.
The invention has the beneficial effects as follows and replace syrup with honey, the pantothenic acid in honey can increase the activity of yeast, improves fermenting speed, shortens fermentation period.
Embodiment
The following examples can make those of ordinary skill in the art more fully understand the present invention, but do not limit the present invention in any way.
Embodiment 1
A preparation method for Fructus clausenae lansii mulse, it comprises following steps:
1) by 5 kilograms of honey and 15 kilograms of obtained honey aqueous solution of warm water mixing;
2) Fructus clausenae lansii 2 kilograms of fresh high-quality is selected to carry out cleaning, drying;
3) Fructus clausenae lansii is poured in seed machine carry out seed;
4) being crushed to 2mm by going the Fructus clausenae lansii after seed to pour in pulverizer, obtaining ground mixt;
5) with hollander by through step 4) ground mixt that obtains pulls an oar, and through scraping panel filter elimination Fructus clausenae lansii pericarp, obtains magma;
6) by step 5) obtained magma to proceed in jar fermenter and to stir, temperature be 20 ?inoculate fruit wine distiller's yeast nutrient solution under the state of 25 DEG C;
7) in step 6) in fermentation 24 hours after, add honey aqueous solution, after stirring with sterile film sealing continue fermentation;
8) in step 7) in fermentation after 50 hours, again add honey aqueous solution, after stirring, continue fermentation 8 days with sterile film sealing;
9) wine after fermentation is filtered, the stillness of night after filtering is carried out fermenting to sugar degree no longer reduces again;
10) wine after fermentation is carried out supernatant, horizontal high voltage sterilizing of going forward side by side, obtains Fructus clausenae lansii mulse.
Embodiment 2
A preparation method for Fructus clausenae lansii mulse, it comprises following steps:
1) by 10 kilograms of honey and 30 kilograms of obtained honey aqueous solution of warm water mixing;
2) Fructus clausenae lansii 4 kilograms of fresh high-quality is selected to carry out cleaning, drying;
3) Fructus clausenae lansii is poured in seed machine carry out seed;
4) being crushed to 3mm by going the Fructus clausenae lansii after seed to pour in pulverizer, obtaining ground mixt;
5) with hollander by through step 4) ground mixt that obtains pulls an oar, and through scraping panel filter elimination Fructus clausenae lansii pericarp, obtains magma;
6) by step 5) obtained magma to proceed in jar fermenter and to stir, temperature be 20 ?inoculate fruit wine distiller's yeast nutrient solution under the state of 25 DEG C;
7) in step 6) in fermentation 30 hours after, add honey aqueous solution, after stirring with sterile film sealing continue fermentation;
8) in step 7) in fermentation after 60 hours, again add honey aqueous solution, after stirring, continue fermentation 8 days with sterile film sealing;
9) wine after fermentation is filtered, the stillness of night after filtering is carried out fermenting to sugar degree no longer reduces again;
10) wine after fermentation is carried out supernatant, horizontal high voltage sterilizing of going forward side by side, obtains Fructus clausenae lansii mulse.
Claims (5)
1. a preparation method for Fructus clausenae lansii mulse, is characterized in that comprising following steps:
1) by honey and the obtained honey aqueous solution of warm water mixing;
2) Fructus clausenae lansii of fresh high-quality is selected to carry out cleaning, drying;
3) Fructus clausenae lansii is poured in seed machine carry out seed;
4) by go the Fructus clausenae lansii after seed to pour in pulverizer to be crushed to 2 ?3mm, obtain ground mixt;
5) with hollander by through step 4) ground mixt that obtains pulls an oar, and through scraping panel filter elimination Fructus clausenae lansii pericarp, obtains magma;
6) by step 6) obtained magma to proceed in jar fermenter and to stir, temperature be 20 ?inoculate fruit wine distiller's yeast nutrient solution under the state of 25 DEG C;
7) in step 6) in fermentation 24 ?after 30 hours, add honey aqueous solution, after stirring with sterile film sealing continue fermentation;
8) in step 7) in fermentation 50 ?after 60 hours, again add honey aqueous solution, after stirring, continue fermentation 8 days with sterile film sealing;
9) wine after fermentation is filtered, the stillness of night after filtering is carried out fermenting to sugar degree no longer reduces again;
10) wine after fermentation is carried out supernatant, horizontal high voltage sterilizing of going forward side by side, obtains Fructus clausenae lansii mulse.
2. the preparation method of Fructus clausenae lansii mulse according to claim 1, is characterized in that described Fructus clausenae lansii: honey: the ratio of water is 2:5:15.
3. the preparation method of Fructus clausenae lansii mulse according to claim 1, it is characterized in that the preparation method of described fruit wine distiller's yeast nutrient solution is by Sucus Mali pumilae steam sterilizing 20 minutes under the condition of 110 DEG C, be cooled to 25 DEG C, then fruit wine yeast is inoculated, at room temperature aerlbic culture 2 ?3 days, obtain fruit wine yeast nutrient solution.
4. the preparation method of Fructus clausenae lansii mulse according to claim 1, is characterized in that described step 7) in the slurry that adds be 70%, fruit wine yeast nutrient solution is 30%.
5. the preparation method of Fructus clausenae lansii mulse according to claim 1, is characterized in that described step 8) honey aqueous solution that adds is 1/3 of total amount, step 9) what add is 2/3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410706310.5A CN104450394A (en) | 2014-11-27 | 2014-11-27 | Preparation method of clausena lansium honey wine |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410706310.5A CN104450394A (en) | 2014-11-27 | 2014-11-27 | Preparation method of clausena lansium honey wine |
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| CN104450394A true CN104450394A (en) | 2015-03-25 |
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| CN201410706310.5A Pending CN104450394A (en) | 2014-11-27 | 2014-11-27 | Preparation method of clausena lansium honey wine |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106281866A (en) * | 2016-11-03 | 2017-01-04 | 张根水 | A kind of bamboo perfume (or spice) mulse and manufacturing process thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102286321A (en) * | 2011-06-10 | 2011-12-21 | 广东十二岭酒业有限公司 | Production method and product of fermentation type wampee wine |
| CN103497866A (en) * | 2013-10-10 | 2014-01-08 | 张月荣 | Chinese wampee fruit-haw apple fruit wine and production method thereof |
| CN103773653A (en) * | 2014-02-28 | 2014-05-07 | 山东农业大学 | Method for brewing hawthorn-banana-honey wine |
| CN103881861A (en) * | 2012-12-20 | 2014-06-25 | 梁春梅 | Fruit wine preparation method |
-
2014
- 2014-11-27 CN CN201410706310.5A patent/CN104450394A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102286321A (en) * | 2011-06-10 | 2011-12-21 | 广东十二岭酒业有限公司 | Production method and product of fermentation type wampee wine |
| CN103881861A (en) * | 2012-12-20 | 2014-06-25 | 梁春梅 | Fruit wine preparation method |
| CN103497866A (en) * | 2013-10-10 | 2014-01-08 | 张月荣 | Chinese wampee fruit-haw apple fruit wine and production method thereof |
| CN103773653A (en) * | 2014-02-28 | 2014-05-07 | 山东农业大学 | Method for brewing hawthorn-banana-honey wine |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106281866A (en) * | 2016-11-03 | 2017-01-04 | 张根水 | A kind of bamboo perfume (or spice) mulse and manufacturing process thereof |
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Application publication date: 20150325 |