CN104498256B - A kind of loquat wine and preparation method thereof - Google Patents
A kind of loquat wine and preparation method thereof Download PDFInfo
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- CN104498256B CN104498256B CN201410698897.XA CN201410698897A CN104498256B CN 104498256 B CN104498256 B CN 104498256B CN 201410698897 A CN201410698897 A CN 201410698897A CN 104498256 B CN104498256 B CN 104498256B
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- loquat
- wine
- loquat wine
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- fermentation
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- 241001092070 Eriobotrya Species 0.000 title claims abstract description 45
- 235000009008 Eriobotrya japonica Nutrition 0.000 title claims abstract description 45
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 238000000855 fermentation Methods 0.000 claims description 24
- 230000004151 fermentation Effects 0.000 claims description 24
- 238000001914 filtration Methods 0.000 claims description 6
- 238000010298 pulverizing process Methods 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 230000000694 effects Effects 0.000 abstract description 5
- 206010011224 Cough Diseases 0.000 abstract description 3
- 210000004072 lung Anatomy 0.000 abstract description 3
- 230000035622 drinking Effects 0.000 abstract description 2
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 2
- 235000005473 carotenes Nutrition 0.000 description 2
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-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 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- -1 carotene carotene Chemical class 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Classifications
-
- 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
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/75—Rutaceae (Rue family)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/896—Liliaceae (Lily family), e.g. daylily, plantain lily, Hyacinth or narcissus
- A61K36/8966—Fritillaria, e.g. checker lily or mission bells
Abstract
The present invention provides a kind of loquat wine, and described loquat wine is prepared from by each component of following mass fraction: loquat 3-5 part, Folium Eriobotryae 0.7-0.9 part, Bulbus Fritillariae Cirrhosae 1.2-1.5 part, Fructus clausenae lansii leaves 0.4-0.6 part, Chinese liquor 10-12 part. The present invention also provides for its preparation method. The loquat wine of the present invention has good nourishing the lung to arrest cough effect, good mouthfeel; People are made to be obtained in that certain health-care effect while drinking.
Description
Technical field
The present invention relates to a kind of loquat wine and preparation method thereof.
Background technology
Ripe Folium Eriobotryae has a sweet taste, and nutrition is rich, has various fructose, glucose, potassium, phosphorus, ferrum, calcium and vitamin A, B, C etc. Central carotene carotene content is the 3rd in each fruit. The traditional Chinese medical science thinks that loquat has lung moistening, cough-relieving, effect of quenching the thirst.
Summary of the invention
The invention provides a kind of loquat wine; For this, the present invention also provides for its preparation method.
The present invention provides a kind of loquat wine, and described loquat wine is prepared from by each component of following mass fraction: loquat 3-5 part, Folium Eriobotryae 0.7-0.9 part, Bulbus Fritillariae Cirrhosae 1.2-1.5 part, Fructus clausenae lansii leaves 0.4-0.6 part, Chinese liquor 10-12 part.
Preferably, described loquat wine is prepared from by each component of following mass fraction: loquat 4 parts, Folium Eriobotryae 0.8 part, Bulbus Fritillariae Cirrhosae 1.3 parts, Fructus clausenae lansii leaves 0.5 part, Chinese liquor 11 parts.
The preparation method that the present invention also provides for above-mentioned loquat wine, step is as follows:
(1) loquat of formula ratio, Folium Eriobotryae, Bulbus Fritillariae Cirrhosae, Fructus clausenae lansii leaves are cleaned, be dry, pulverize;
(2) each component after pulverizing being added in the Chinese liquor of formula ratio, mixed liquor loads sealing and fermenting in fermentation tank, fermentation temperature is 20-25 DEG C, and fermentation time is 15-20 days; Continue fermentation 10-15 days after filtration, after autoclaving, obtain the loquat wine of the present invention.
The loquat wine of the present invention has good nourishing the lung to arrest cough effect, good mouthfeel; People are made to be obtained in that certain health-care effect while drinking.
Detailed description of the invention
Below example is easy to be more fully understood that the present invention, but does not limit the present invention. Experimental technique in following embodiment, if no special instructions, is conventional method.
Embodiment 1
The formula of the loquat wine of the present invention is as follows:
Loquat 4kg, Folium Eriobotryae 0.8kg, Bulbus Fritillariae Cirrhosae 1.3kg, Fructus clausenae lansii leaves 0.5kg, Chinese liquor 11kg.
The preparation method of the loquat wine of the present invention is:
(1) loquat 4kg, Folium Eriobotryae 0.8kg, Bulbus Fritillariae Cirrhosae 1.3kg, Fructus clausenae lansii leaves 0.5kg are cleaned, dry, pulverize;
(2) each component after pulverizing being added in 11kg Chinese liquor, mixed liquor loads sealing and fermenting in fermentation tank, fermentation temperature is 22 DEG C, and fermentation time is 18 days; Continue fermentation 12 days after filtration, after autoclaving, obtain the loquat wine of the present invention.
Embodiment 2
The formula of the loquat wine of the present invention is as follows:
Loquat 3kg, Folium Eriobotryae 0.7kg, Bulbus Fritillariae Cirrhosae 1.5kg, Fructus clausenae lansii leaves 0.4kg, Chinese liquor 12kg.
The preparation method of the loquat wine of the present invention is:
(1) loquat 3kg, Folium Eriobotryae 0.7kg, Bulbus Fritillariae Cirrhosae 1.5kg, Fructus clausenae lansii leaves 0.4kg are cleaned, dry, pulverize;
(2) each component after pulverizing being added in 12kg Chinese liquor, mixed liquor loads sealing and fermenting in fermentation tank, fermentation temperature is 20 DEG C, and fermentation time is 20 days; Continue fermentation 10 days after filtration, after autoclaving, obtain the loquat wine of the present invention.
Embodiment 3
The formula of the loquat wine of the present invention is as follows:
Loquat 5kg, Folium Eriobotryae 0.9kg, Bulbus Fritillariae Cirrhosae 1.2kg, Fructus clausenae lansii leaves 0.6kg, Chinese liquor 10kg.
The preparation method of the loquat wine of the present invention is:
(1) loquat 5kg, Folium Eriobotryae 0.9kg, Bulbus Fritillariae Cirrhosae 1.2kg, Fructus clausenae lansii leaves 0.6kg are cleaned, dry, pulverize;
(2) each component after pulverizing being added in 10kg Chinese liquor, mixed liquor loads sealing and fermenting in fermentation tank, fermentation temperature is 25 DEG C, and fermentation time is 15 days; Continue fermentation 15 days after filtration, after autoclaving, obtain the loquat wine of the present invention.
Last it is noted that the foregoing is only the preferred embodiments of the present invention, it is not limited to the present invention, although the present invention being described in detail with reference to previous embodiment, for a person skilled in the art, technical scheme described in foregoing embodiments still can be modified by it, or wherein portion of techniques feature carries out equivalent replacement. All within the spirit and principles in the present invention, any amendment of making, equivalent replacement, improvement etc., should be included within protection scope of the present invention.
Claims (3)
1. a loquat wine, it is characterised in that: described loquat wine is prepared from by each component of following mass fraction: loquat 3-5 part, Folium Eriobotryae 0.7-0.9 part, Bulbus Fritillariae Cirrhosae 1.2-1.5 part, Fructus clausenae lansii leaves 0.4-0.6 part, Chinese liquor 10-12 part; The preparation method of described loquat wine is:
(1) loquat of formula ratio, Folium Eriobotryae, Bulbus Fritillariae Cirrhosae, Fructus clausenae lansii leaves are cleaned, be dry, pulverize;
(2) each component after pulverizing being added in the Chinese liquor of formula ratio, mixed liquor loads sealing and fermenting in fermentation tank, fermentation temperature is 20-25 DEG C, and fermentation time is 15-20 days; Continue fermentation 10-15 days after filtration, after autoclaving, obtain loquat wine.
2. loquat wine according to claim 1, it is characterised in that: described loquat wine is prepared from by each component of following mass fraction: loquat 4 parts, Folium Eriobotryae 0.8 part, Bulbus Fritillariae Cirrhosae 1.3 parts, Fructus clausenae lansii leaves 0.5 part, Chinese liquor 11 parts.
3. the preparation method of the loquat wine described in claim 1 or 2, it is characterised in that: step is as follows:
(1) loquat of formula ratio, Folium Eriobotryae, Bulbus Fritillariae Cirrhosae, Fructus clausenae lansii leaves are cleaned, be dry, pulverize;
(2) each component after pulverizing being added in the Chinese liquor of formula ratio, mixed liquor loads sealing and fermenting in fermentation tank, fermentation temperature is 20-25 DEG C, and fermentation time is 15-20 days;Continue fermentation 10-15 days after filtration, after autoclaving, obtain loquat wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410698897.XA CN104498256B (en) | 2014-11-28 | 2014-11-28 | A kind of loquat wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410698897.XA CN104498256B (en) | 2014-11-28 | 2014-11-28 | A kind of loquat wine and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104498256A CN104498256A (en) | 2015-04-08 |
| CN104498256B true CN104498256B (en) | 2016-06-08 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410698897.XA Expired - Fee Related CN104498256B (en) | 2014-11-28 | 2014-11-28 | A kind of loquat wine and preparation method thereof |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107115469A (en) * | 2016-02-24 | 2017-09-01 | 天津禾盛医药技术开发有限公司 | A kind of cough relieving medicated wine |
| CN107641590A (en) * | 2017-10-27 | 2018-01-30 | 贵州布依深泉养殖专业合作社 | A kind of rambutan fruit wine and preparation method thereof |
| CN108179092A (en) * | 2018-03-12 | 2018-06-19 | 泸州市银桩农业有限公司 | A kind of formula and manufacture craft of loquat health preserving wine |
| CN111134257A (en) * | 2020-01-17 | 2020-05-12 | 河北科技大学 | Lactic acid bacteria fermented Chinese herbal medicine pear juice and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1441048A (en) * | 2003-03-31 | 2003-09-10 | 福建省农业科学院果树研究所 | Loquat wine brewing technology |
| CN1899563A (en) * | 2005-07-18 | 2007-01-24 | 雷广前 | Medicinal wine for treating trachitis and pulmonary emphysema dyspneic cough |
| CN102212434A (en) * | 2010-04-09 | 2011-10-12 | 李连珠 | Eriobotrya japonica wine and method for manufacturing same |
| CN102327577A (en) * | 2011-08-10 | 2012-01-25 | 栾清杨 | Method for preparing cough-relieving medicinal liquor |
| CN103320281A (en) * | 2013-05-27 | 2013-09-25 | 夏怀远 | Heat-clearing, detoxifying, phlegm-resolving and cough-relieving health care liquor and preparation method thereof |
| CN103992907A (en) * | 2014-05-29 | 2014-08-20 | 江苏高祖酒业有限公司 | Technology for making cough relieving fruit and vegetable wine |
-
2014
- 2014-11-28 CN CN201410698897.XA patent/CN104498256B/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1441048A (en) * | 2003-03-31 | 2003-09-10 | 福建省农业科学院果树研究所 | Loquat wine brewing technology |
| CN1899563A (en) * | 2005-07-18 | 2007-01-24 | 雷广前 | Medicinal wine for treating trachitis and pulmonary emphysema dyspneic cough |
| CN102212434A (en) * | 2010-04-09 | 2011-10-12 | 李连珠 | Eriobotrya japonica wine and method for manufacturing same |
| CN102327577A (en) * | 2011-08-10 | 2012-01-25 | 栾清杨 | Method for preparing cough-relieving medicinal liquor |
| CN103320281A (en) * | 2013-05-27 | 2013-09-25 | 夏怀远 | Heat-clearing, detoxifying, phlegm-resolving and cough-relieving health care liquor and preparation method thereof |
| CN103992907A (en) * | 2014-05-29 | 2014-08-20 | 江苏高祖酒业有限公司 | Technology for making cough relieving fruit and vegetable wine |
Non-Patent Citations (1)
| Title |
|---|
| 枇杷的营养保健与川贝枇杷低糖果酱的研制;何志刚 等;《食品科学》;20051231;第26卷(第9期);第258-260页 * |
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| CN104498256A (en) | 2015-04-08 |
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