CN104531451A - Low-temperature multi-stage fermented fruit enzyme highland barley wine and preparation method thereof - Google Patents
Low-temperature multi-stage fermented fruit enzyme highland barley wine and preparation method thereof Download PDFInfo
- Publication number
- CN104531451A CN104531451A CN201410831276.4A CN201410831276A CN104531451A CN 104531451 A CN104531451 A CN 104531451A CN 201410831276 A CN201410831276 A CN 201410831276A CN 104531451 A CN104531451 A CN 104531451A
- Authority
- CN
- China
- Prior art keywords
- wine
- highland barley
- add
- fruit
- parts
- 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.)
- Granted
Links
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
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/56—Materials from animals other than mammals
- A61K35/63—Arthropods
- A61K35/64—Insects, e.g. bees, wasps or fleas
- A61K35/644—Beeswax; Propolis; Royal jelly; Honey
-
- 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)
-
- 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)
- A61K36/33—Cactaceae (Cactus family), e.g. pricklypear or Cereus
-
- 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)
- A61K36/45—Ericaceae or Vacciniaceae (Heath or Blueberry family), e.g. blueberry, cranberry or bilberry
-
- 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)
- A61K36/57—Magnoliaceae (Magnolia 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)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/72—Rhamnaceae (Buckthorn family), e.g. buckthorn, chewstick or umbrella-tree
- A61K36/725—Ziziphus, e.g. jujube
-
- 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)
- A61K36/752—Citrus, e.g. lime, orange or lemon
-
- 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)
-
- 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)
- A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
Abstract
The invention discloses a low-temperature multi-stage fermented fruit enzyme highland barley wine and a preparation method thereof and relates to the technical field of food processing. Various fruits and highland barley are taken as raw materials and respectively juiced and soaked for cooking, then the juice and the cooked highland barley are mixed according to a certain volume ratio, and the mixture is fermented by adopting the low-temperature multi-stage fermentation technology to prepare the fen-flavor type fruit enzyme highland barley wine. The low-temperature multi-stage fermented fruit enzyme highland barley wine has unique sweet and sour taste of all the fruits and the rich highland barley smell, is soft and pure in flavor, and is fragrant, enviromental friendly and healthy; the prepared wine is clear in wine liquid, refined and pure in aroma, pleasant and strongly scented, tastes sweet and cool, has a full-bodied taste and higher alcohol content, is accordant in fragrance, and has a good aftertaste and unique style; as spina date seeds and schisandra chinensis are added into the formula, the fruit enzyme highland barley wine has the additional effects of nourishing liver, quieting the heart, soothing the nerves, astringing the lung, replenishing the kidney, promoting production of body fluid and removing sweat.
Description
Technical field
The present invention relates to food processing technology field, particularly a kind of low temperature multistage fermented type fruit ferment barley wine and preparation method thereof.
Background technology
The fruit industry development of China rapidly, has become the large fruit producing country of the first in the world at present.But because annual fresh fruit landings large and time concentrates, as easy as rolling off a log cause because unsalable for the moment to overstock rot.Therefore answer the deep processing of Devoting Major Efforts To Developing fruit, promote deep process technology new results, both can alleviate some local production and marketing contradictions occurred, and the added value of fruit can have been improved again, meet the demand of people's different levels.
Ferment is commonly called as " enzyme ", refers to the polymer substance with biocatalytic Activity.Current worldwide fruit ferment refers to by being mixed by a certain percentage with sugar and water by various fruit, sealing placement and by fruit itself with enzyme fully to ferment the liquid finally obtained.It is rich in the effective constituents such as multivitamin inside fruit, mineral substance, SOD, not only can help to get rid of the toxin in health, beautifying face and moistering lotion, health can also be helped to accelerate metabolism, improve constipation, decompose unnecessary fat, improve physique.Because it extracts from food, almost to health without any side effect.
China is the native place of wine, is also the source region of spirits culture, is one of country of making wine in the world the earliest.Brewageing of wine, has quite long history in China.Wine can be used to prepare various medicinal liquor and tonic wine, effects such as playing treating disease, improve the health, promote longevity, has Ginseng Extract, accelerates the effects such as blood circulation.Wine is not only inseparable with the material life of people, and it also melts and notes in mental realm, becomes the lubricant of people's exchange and conmmunication emotion.With the generally rise of wine-making industry, wine becomes the use thing of people's daily life gradually, and the activity of wine thing is also thereupon extensive, and taking into consideration through thought of people cultural awareness, make it to stylize, form the wine manners and customs of comparatively system.These manners and customs contents relate to many aspects that people produce, live, and its form is lively, attitude is multifarious.The history that China is long, magnificent culture, numerous nationalitys of distribution various places, have fermented and have enriched colourful wine custom among the people.Some wine customs are handed down to posterity so far.
Barley wine be with Qinghai-Tibet Platean produce a kind of main food---highland barley is made.Highland barley is also meter great Mai, is a kind of personality type of barley, has wide adaptability, cold-resistant, low temperature resistant, strong drought resistance, the feature such as yield poorly, and is mainly distributed in the extremely frigid zones such as Ganzi and Aba Prefecture in China Tibet, Qinghai, Sichuan.Barley wine has strong national characters, is that the Qinghai-Tibet people like best the wine drunk, and on New Year's Day or other festivals, marries, bears child, ushers in and out kith and kin, essential.At present it also praise highly by increasing human consumer.It is in the world in wheat crops containing the farm crop that dextran is the highest: glucan content is 50 times of wheat.Prophylactic effect is had to colorectal carcinoma, cardiovascular and cerebrovascular diseases, diabetes; There is adjustment blood sugar simultaneously, improve body immunity, regulate the effect of physiological rhythm, and containing abundant food fibre: dietary fiber content is 15 times of wheat, has gut purge defaecation, purged body intracellular toxin etc. and has good effects; Amylopectin containing unique: amylopectin exceeds 26% than common amylopectin, can gastric acid inhibitory too much, have alleviation and barrier protection effect to illness.Nutritive ingredient containing rare: containing VitB1, riboflavin, nicotinic acid, vitamin-E, can promote health growth; Trace element containing useful to human body: the mineral elements such as calcium, phosphorus, iron, copper, zinc, selenium.The human essential elements that Xi Shi United Nations health organization is determined is anti-cancer, the Anticancer Element Selenium that this tissue is uniquely assert, be therefore known as " snowy region god is naked ".
Summary of the invention
The invention provides a kind of fruit ferment barley wine, fruit is combined with highland barley, in addition after the fermentation of low temperature multistage, prepares limpid in sight transparent, there is the low alcohol of fruit and highland barley unique fragrance, fragrance is elegant pure, and happy fragrance closes, and mouthfeel is sweet refreshing clean, mellow plentiful, fragrance harmony, aftertaste is freely happy, has unique style.
The technical solution used in the present invention is:
Adopt assorted fruit and highland barley to be raw material, after process, it is carried out mixed fermentation according to a certain volume respectively, and adopt low temperature multistage fermentation technique better can protect nutritive ingredient in starting material, form the fruit ferment barley wine of unique flavor.
Fruit ferment barley wine of the present invention is made primarily of the raw material of following weight part: 15 ~ 25 parts of red apples, 7 ~ 10 portions of lemons, 7 ~ 10 portions of pineapples, 10 ~ 14 portions of Kiwifruits, 7 ~ 10 parts of blueberries, 7 ~ 10 parts of Hylocereus undatuss, 7 ~ 10 portions of oranges, 5 ~ 10 portions of shizandra berry, 20 ~ 25 parts of honey, 4 ~ 9 parts of Spina Date Seeds, 100 portions of highland barleys, 2 parts of active dry yeasts, 1 part of saccharifying enzyme, 1 part of wheat koji, 5 ~ 10 weight part rice wine, 5-10 part white sugar.
Wherein, as preferably, its raw material also comprises 40 ~ 50 weight part rock sugar, 1 parts by weight of lemon acid.
Make the method for above-mentioned fruit ferment barley wine, comprise the following steps:
(1) preparation of Compound Water fruit juice: described peeling and corning of fruits stripping and slicing being squeezed the juice, it is for subsequent use to filter; Preferably, undertaken protecting look rotproofing by adding 90-100mg/kg potassium metabisulfite after described fruit stripping and slicing, preferred, add 0.1 ~ 0.15g/l gelatin in fruit syrup after filtration and clarify, the supernatant juice obtained is described Compound Water fruit juice.
(2) by soluble in water for described white sugar be mixed with 4 ~ 6% white sugar solution, preferably, after described white sugar solution preparation, carry out sterilizing; Add described active dry yeast in the described white sugar solution, water activation makes yeast activated liquid;
(3) described yeast activated liquid is joined in described Compound Water fruit juice at room temperature mix, namely make fermented liquid;
(4), after described shizandra berry and described Spina Date Seed are boiled in the water of 30 ~ 35 weight parts boiling, filter after being cooled to room temperature, in filtrate, add described honey make mixotrophism liquid;
(5) soaked highland barley is carried out boiling, after boiling terminates, be incubated for subsequent use after adding the mixing of described saccharifying enzyme at 55-65 DEG C;
(6) fruit syrup highland barley mixed fermentation: by described highland barley spreading for cooling, and by described wheat koji mixing wherein, add the water of described fermented liquid and 50-70 weight part, and add rice wine described in 10%-90% and carry out diastatic fermentation, first control leavening temperature 24 DEG C ~ 26 DEG C fermentations 3 ~ 4 days, add the described rice wine of residue again, 20 DEG C ~ 23 DEG C bottom fermentations 2 ~ 3 days, again leavening temperature is down to 17 DEG C ~ 19 DEG C fermentations 2 ~ 3 days, add described mixotrophism liquid wherein, preferably, then add described rock sugar, described citric acid, after filtration, namely obtain described fruit ferment barley wine.
Zymotechnique of the present invention adopts the fermentation of low temperature multistage, and can better retain the nutritive ingredient of fruit and highland barley, make product possess the distinctive sour-sweet mouthfeel of assorted fruit and strong highland barley breath, taste is soft pure, green health; The wine produced is scent type wine, and wine liquid is clear and bright, and fragrance is elegant pure, and happy fragrance closes, and mouthfeel is sweet refreshing clean, mellow plentiful, fragrance harmony, and aftertaste is freely happy, has unique style; Add Spina Date Seed and shizandra berry in formula simultaneously, make the fruit ferment barley wine in the present invention add nourishing the liver, Ning Xin, calm the nerves, nourshing kidney of astringing the lung, promote the production of body fluid and receive effect of sweat.
Embodiment
Below in conjunction with the embodiment in the present invention, be clearly and completely described the technical scheme in the embodiment of the present invention, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1:
1, Compound Water juice preparation
Select the fruit raw material of high-quality: 25 weight part red apples, 7 parts by weight of lemon, 8 weight part pineapples, 10 weight part Kiwifruits, 8 weight part blueberries, 8 weight part Hylocereus undatuss, 8 weight part oranges.Raw material is fresh, and free from insect pests, nothing are rotted, and should have good local flavor and fragrance, color stability, mild acidity.Fruit fully must be washed, by lemon, pineapple, Kiwifruit, Hylocereus undatus, orange peeling, by all fruit strippings and slicings, add 100mg/kg potassium metabisulfite and protect look, anticorrosion, add water after mixing and squeeze the juice, use filtered through gauze.The chaos PID obtained is placed in refrigerator-freezer and preserves for subsequent use.With front thawing, adding 0.12g/L gelatin and clarifying, then incline and supernatant juice, stand-by.
2, white sugar solution is prepared
White sugar is dissolved in 39 DEG C of hot water, is mixed with into 4% white sugar solution, autoclave sterilization (121 DEG C, 102.9kPa) 20min, for subsequent use.
3, yeast activated liquid
Take 2 weight part fruit wine special active dry yeast and put into vial, and add the above-mentioned white sugar solution of 180 weight parts, stir and be dissolved in wherein, rehydration 15 minutes, is cooled to rapidly about 30 DEG C, activates and is yeast activated liquid in 1 hour.
4, fermented liquid is prepared
Yeast activated liquid is added in Compound Water fruit juice and at room temperature mix, namely prepare fermented liquid.
5, mixotrophism liquid
After boiling in the water Spina Date Seed of the shizandra berry of 7 weight parts and 6 weight parts being added 32 weight parts, slowly boil 30min, filter after being cooled to room temperature, in filtrate, add the honey of 20 weight parts, prepare mixotrophism liquid.
6, highland barley Feedstock treating
(1), before brewageing, select full grains, rich glossiness first-class highland barley, eluriate clean, be soaked in water a night.
(2) soaked highland barley pressure kettle is carried out boiling, cooking pressure is 0.15MPa, after boiling terminates, when temperature is down to 60 DEG C, adds the saccharifying enzyme of 1 weight part, insulation 60min.
7, fruit syrup highland barley mixed fermentation
By 100 mass parts highland barley spreadings for cooling, add the wheat koji of 1 weight part and above-mentioned fermented liquid, and add the water of 50 weight parts and the rice wine of 5 weight parts, enter tank and carry out diastatic fermentation, first control leavening temperature 25 DEG C of fermentations 3 days, add the rice wine of 5 weight parts again, and control leavening temperature be down to 22 DEG C fermentation 2 days, control leavening temperature again and be down to 19 DEG C of fermentations 2 days, add 40 weight part rock sugar, 1 parts by weight of lemon acid and above-mentioned mixotrophism liquid to allocate, essence filter just can become fragrant and sweet good to eat, the barley wine of unique flavor.
Embodiment 2:
1, Compound Water juice preparation
Select the fruit raw material of high-quality: 15 weight part red apples, 10 parts by weight of lemon, 7 weight part pineapples, 12 weight part Kiwifruits, 7 weight part blueberries, 10 weight part Hylocereus undatuss, 10 weight part oranges.Raw material is fresh, and free from insect pests, nothing are rotted, and should have good local flavor and fragrance, color stability, mild acidity.Fruit fully must be washed, by lemon, pineapple, Kiwifruit, Hylocereus undatus, orange peeling, by all fruit strippings and slicings, add 90mg/kg potassium metabisulfite and protect look, anticorrosion, add 70 weight parts waters after mixing and squeeze the juice, use filtered through gauze.The chaos PID obtained is placed in refrigerator-freezer and preserves for subsequent use.With front thawing, adding 0.1g/L gelatin and clarifying, then incline and supernatant juice, stand-by.
2, white sugar solution is prepared
White sugar is dissolved in 40 DEG C of hot water, is mixed with 6% white sugar solution, and autoclave sterilization (121 DEG C, 102.9kPa) 20min, for subsequent use.
3, yeast activated liquid
Take 2 weight part fruit wine special active dry yeast and put into vial, and add the above-mentioned white sugar solution of 200 weight parts, stir and be dissolved in wherein, rehydration 10 minutes, is cooled to rapidly about 30 DEG C, activates and is yeast activated liquid in 1.5 hours.
4, fermented liquid is prepared
Yeast activated liquid is added in Compound Water fruit juice and at room temperature mix, namely prepare fermented liquid.
5, mixotrophism liquid
After boiling in the water Spina Date Seed of the shizandra berry of 5 weight parts and 4 weight parts being added 30 weight parts, slowly boil 30min, filter after being cooled to room temperature, in filtrate, add the honey of 23 weight parts, prepare mixotrophism liquid.
6, highland barley Feedstock treating
(1), before brewageing, select full grains, rich glossiness first-class highland barley, eluriate clean, be soaked in water a night.
(2) soaked highland barley pressure kettle is carried out boiling, cooking pressure is 0.15MPa, after boiling terminates, when temperature is down to 65 DEG C, adds the saccharifying enzyme of 1 weight part, insulation 60min.
7, fruit syrup highland barley mixed fermentation
By 100 mass parts highland barley spreadings for cooling, add the wheat koji of 1 weight part and above-mentioned fermented liquid, and add the water of 60 mass parts and the rice wine of 1 weight part, enter tank and carry out diastatic fermentation, control leavening temperature 26 DEG C of fermentations 3 days, add the rice wine of 4 weight parts again, and control leavening temperature be down to 23 DEG C fermentation 2 days, control leavening temperature again and be down to 18 DEG C of fermentations 3 days, add 50 weight part rock sugar, 1 parts by weight of lemon acid and above-mentioned mixotrophism liquid to allocate, essence filter just can become fragrant and sweet good to eat, the barley wine of unique flavor.
Embodiment 3:
1, Compound Water juice preparation
Select the fruit raw material of high-quality: 20 weight part red apples, 8 parts by weight of lemon, 10 weight part pineapples, 14 weight part Kiwifruits, 10 weight part blueberries, 7 weight part Hylocereus undatuss, 7 weight part oranges.Raw material is fresh, and free from insect pests, nothing are rotted, and should have good local flavor and fragrance, color stability, mild acidity.Fruit fully must be washed, by lemon, pineapple, Kiwifruit, Hylocereus undatus, orange peeling, by all fruit strippings and slicings, add 95mg/kg potassium metabisulfite and protect look, anticorrosion, add water after mixing and squeeze the juice, use filtered through gauze.The chaos PID obtained is placed in refrigerator-freezer and preserves for subsequent use.With front thawing, adding 0.15g/L gelatin and clarifying, then incline and supernatant juice, stand-by.
2, white sugar solution is prepared
White sugar is dissolved in 38 DEG C of hot water, is mixed with 5% white sugar solution, and autoclave sterilization (121 DEG C, 102.9kPa) 20min, for subsequent use.
3, yeast activated liquid
Take 2 weight part fruit wine special active dry yeast and put into vial, and add the above-mentioned white sugar solution of 190 weight parts, stir and be dissolved in wherein, rehydration 20 minutes, is cooled to rapidly about 30 DEG C, activates and is yeast activated liquid in 1.2 hours.
4, fermented liquid is prepared
Yeast activated liquid is added in Compound Water fruit juice and at room temperature mix, namely prepare fermented liquid.
5, mixotrophism liquid
After boiling in the water Spina Date Seed of the shizandra berry of 10 weight parts and 9 weight parts being added 35 weight parts, slowly boil 30min, filter after being cooled to room temperature, in filtrate, add the honey of 25 weight parts, prepare mixotrophism liquid.
6, highland barley Feedstock treating
(1), before brewageing, select full grains, rich glossiness first-class highland barley, eluriate clean, be soaked in water a night.
(2) soaked highland barley pressure kettle is carried out boiling, cooking pressure is 0.15MPa, after boiling terminates, when temperature is down to 55 DEG C, adds the saccharifying enzyme of 1 weight part, insulation 60min.
7, fruit syrup highland barley mixed fermentation
By 100 mass parts highland barley spreadings for cooling, add the wheat koji of 1 weight part and above-mentioned fermented liquid, and add the water of 70 mass parts and the rice wine of 6 weight parts, enter tank and carry out diastatic fermentation, control leavening temperature 24 DEG C of fermentations 4 days, add the rice wine of 2 weight parts again, and control leavening temperature be down to 20 DEG C fermentation 3 days, control leavening temperature again and be down to 17 DEG C of fermentations 3 days, add 45 weight part rock sugar, 1 parts by weight of lemon acid and above-mentioned mixotrophism liquid to allocate, essence filter just can become fragrant and sweet good to eat, the barley wine of unique flavor.
The present invention using natural food materials as raw material, edible safety, convenience, nutritious, meet now the modern concepts of " natural health nature "; Scent type wine, fragrance is elegant pure, and with sweet fruital, happy fragrance closes, and mouthfeel is sweet refreshing clean, and mellow plentiful, fragrance harmony, aftertaste is freely happy, has unique style.
Above-mentioned embodiment is intended to illustrate that the present invention can be professional and technical personnel in the field and realizes or use; modifying to above-mentioned embodiment will be apparent for those skilled in the art; therefore the present invention includes but be not limited to above-mentioned embodiment; any these claims or specification sheets of meeting describes; meet and principle disclosed herein and novelty, the method for inventive features, technique, product, all fall within protection scope of the present invention.
Claims (7)
1. a low temperature multistage fermented type fruit ferment barley wine, is characterized in that, its raw material primarily of following weight part is made: 15 ~ 25 parts of red apples, 7 ~ 10 portions of lemons, 7 ~ 10 portions of pineapples, 10 ~ 14 portions of Kiwifruits, 7 ~ 10 parts of blueberries, 7 ~ 10 parts of Hylocereus undatuss, 7 ~ 10 portions of oranges, 5 ~ 10 portions of shizandra berry, 20 ~ 25 parts of honey, 4 ~ 9 parts of Spina Date Seeds, 100 portions of highland barleys, 2 parts of active dry yeasts, 1 part of saccharifying enzyme, 1 part of wheat koji, 5 ~ 10 weight part rice wine, 5-10 part white sugar.
2. low temperature multistage fermented type fruit ferment barley wine according to claim 1, it is characterized in that, its raw material also comprises 40 ~ 50 amount part rock sugar, 1 parts by weight of lemon acid.
3. prepare a method for the low temperature multistage fermented type fruit ferment barley wine as described in claim 1-2 any one, it is characterized in that, comprise the following steps:
(1) preparation of Compound Water fruit juice: by described red apple, described lemon, described pineapple, described Kiwifruit, described blueberry, described Hylocereus undatus, described orange peeling stripping and slicing is squeezed the juice, and to filter obtained Compound Water fruit juice for subsequent use;
(2) by soluble in water for described white sugar be mixed with 4 ~ 6% white sugar solution, and add described active dry yeast, water activation makes yeast activated liquid;
(3) described yeast activated liquid is joined in described Compound Water fruit juice at room temperature mix, namely prepare fermented liquid;
(4), after described shizandra berry and described Spina Date Seed are boiled in the water of 30 ~ 35 weight parts boiling, filter after being cooled to room temperature, in filtrate, add described honey make mixotrophism liquid;
(5) soaked described highland barley is carried out boiling, after boiling terminates, be incubated for subsequent use after adding the mixing of described saccharifying enzyme at 55-65 DEG C;
(6) fruit syrup highland barley mixed fermentation: by described highland barley spreading for cooling, and by described wheat koji mixing wherein, add the water of described fermented liquid and 50-70 weight part, and add rice wine described in 10%-90% and carry out diastatic fermentation, first control leavening temperature 24 DEG C ~ 26 DEG C fermentations 3 ~ 4 days, add the described rice wine of residue again, 20 DEG C ~ 23 DEG C bottom fermentations 2 ~ 3 days, again leavening temperature is down to 17 DEG C ~ 19 DEG C fermentations 2 ~ 3 days, add described mixotrophism liquid wherein, after filtration, namely obtain described fruit ferment barley wine.
4. the making method of low temperature multistage fermented type fruit ferment barley wine according to claim 3, it is characterized in that, in step (1), undertaken protecting look rotproofing by adding 90 ~ 100mg/kg potassium metabisulfite after described fruit stripping and slicing, then carry out squeezing the juice filtration step.
5. the making method of low temperature multistage fermented type fruit ferment barley wine according to claim 4, it is characterized in that, add 0.1 ~ 0.15g/l gelatin and clarify in fruit syrup after filtration, the supernatant juice obtained is described Compound Water fruit juice.
6. the making method of low temperature multistage fermented type fruit ferment barley wine according to claim 3, is characterized in that, in step (2), carry out sterilizing after described white sugar solution preparation.
7. the making method of low temperature multistage fermented type fruit ferment barley wine according to claim 3, it is characterized in that, in step (6), after having fermented, add described rock sugar, described citric acid and described mixotrophism liquid to allocate, after filtration, namely obtain described fruit ferment barley wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410831276.4A CN104531451B (en) | 2014-12-28 | 2014-12-28 | A kind of low temperature multistage fermented type fruit ferment barley wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410831276.4A CN104531451B (en) | 2014-12-28 | 2014-12-28 | A kind of low temperature multistage fermented type fruit ferment barley wine and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104531451A true CN104531451A (en) | 2015-04-22 |
| CN104531451B CN104531451B (en) | 2016-05-25 |
Family
ID=52847087
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410831276.4A Active CN104531451B (en) | 2014-12-28 | 2014-12-28 | A kind of low temperature multistage fermented type fruit ferment barley wine and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104531451B (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105820921A (en) * | 2016-05-05 | 2016-08-03 | 安徽味多多餐饮管理有限公司 | Highland barley and blueberry nutritious health care wine and preparation method |
| CN106318775A (en) * | 2016-08-24 | 2017-01-11 | 西藏月王生物技术有限公司 | Preparing technology of red yeast rice highland barley wine |
| CN107114771A (en) * | 2017-07-03 | 2017-09-01 | 西藏自治区农牧科学院 | A kind of high anthocyanidin highland barley ferment and its brewing method |
| CN110894450A (en) * | 2019-12-20 | 2020-03-20 | 余文林 | Schisandra chinensis and highland barley health-care medicinal liquor and preparation method thereof |
| CN113025454A (en) * | 2021-02-07 | 2021-06-25 | 青海景阳川生物科技有限公司 | Raspberry and highland barley wine rich in superoxide dismutase and preparation method thereof |
| CN116474051A (en) * | 2023-06-15 | 2023-07-25 | 北京古法华康健康管理有限公司 | Medicinal and edible plant drink |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1792271A (en) * | 2005-12-31 | 2006-06-28 | 中国食品发酵工业研究院 | Prepn. method of low alcohol fermented fruit juice beverage |
| CN102839083A (en) * | 2012-09-26 | 2012-12-26 | 广西来宾宏振酒业有限公司 | Production process of maotai-flavor fruit wine |
| CN103756857A (en) * | 2014-02-14 | 2014-04-30 | 哈尔滨伟平科技开发有限公司 | Preparation method of highland barley wine |
-
2014
- 2014-12-28 CN CN201410831276.4A patent/CN104531451B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1792271A (en) * | 2005-12-31 | 2006-06-28 | 中国食品发酵工业研究院 | Prepn. method of low alcohol fermented fruit juice beverage |
| CN102839083A (en) * | 2012-09-26 | 2012-12-26 | 广西来宾宏振酒业有限公司 | Production process of maotai-flavor fruit wine |
| CN103756857A (en) * | 2014-02-14 | 2014-04-30 | 哈尔滨伟平科技开发有限公司 | Preparation method of highland barley wine |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105820921A (en) * | 2016-05-05 | 2016-08-03 | 安徽味多多餐饮管理有限公司 | Highland barley and blueberry nutritious health care wine and preparation method |
| CN106318775A (en) * | 2016-08-24 | 2017-01-11 | 西藏月王生物技术有限公司 | Preparing technology of red yeast rice highland barley wine |
| CN107114771A (en) * | 2017-07-03 | 2017-09-01 | 西藏自治区农牧科学院 | A kind of high anthocyanidin highland barley ferment and its brewing method |
| CN110894450A (en) * | 2019-12-20 | 2020-03-20 | 余文林 | Schisandra chinensis and highland barley health-care medicinal liquor and preparation method thereof |
| CN113025454A (en) * | 2021-02-07 | 2021-06-25 | 青海景阳川生物科技有限公司 | Raspberry and highland barley wine rich in superoxide dismutase and preparation method thereof |
| CN116474051A (en) * | 2023-06-15 | 2023-07-25 | 北京古法华康健康管理有限公司 | Medicinal and edible plant drink |
| CN116474051B (en) * | 2023-06-15 | 2023-09-01 | 北京古法华康健康管理有限公司 | Medicinal and edible plant drink |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104531451B (en) | 2016-05-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100519730C (en) | Process of making aromatic vinegar by using bananas | |
| CN104531451B (en) | A kind of low temperature multistage fermented type fruit ferment barley wine and preparation method thereof | |
| CN105273971A (en) | Making method of healthcare drinking vinegar | |
| CN104605453A (en) | Jerusalem artichoke low-alcohol health drink and preparation method thereof | |
| CN104357284B (en) | A kind of making method of red raspberry Rose fruit wine | |
| CN101348758A (en) | Brewing method of pine pollen type cherry wine | |
| CN114009556A (en) | Lithocarpus litseifolius fruit Kangpu tea with high antioxidant activity and preparation method and application thereof | |
| CN100503804C (en) | Method for producing bamboo juice wine | |
| CN106509561A (en) | Linum usitatissimum milk beverage and preparation method thereof | |
| CN108977297A (en) | A kind of mulberries grape fruit wine and its brewing method | |
| CN104946458B (en) | A kind of pure raw pineapple waxy corn health fruit and preparation method thereof | |
| CN101113402A (en) | Reflux liquor method for making longan aromatic vinegar | |
| CN105647770A (en) | Preparation method of rosa sterilis fruit wine and rosa sterilis fruit wine | |
| CN101597556B (en) | Formulation and brewing method for tomato red wine | |
| CN106962716B (en) | Lucid ganoderma germinated brown rice fruit and vegetable beverage and preparation method thereof | |
| CN101649283A (en) | Blackberry acanthopanax sessiliflorus fruit wine and brewing method thereof | |
| CN100451096C (en) | Nutritious health-care vinegar and method for making same | |
| CN105166200A (en) | Tibetan tea hotpot seasoning | |
| CN1635103A (en) | Nourishing and health care vinegar and method for making same | |
| CN113105964A (en) | Preparation method of shaddock white spirit | |
| CN103602548A (en) | Compound fermentation Chinese herbal medicine health-care wine of polygonum multiflorum, rhodiola rosea, rhizoma dioscoreae, mulberry and medlar | |
| CN103525651A (en) | Preparation method of sweet corn and cordyceps sinensis wine | |
| CN101649282B (en) | Red-raspberry acanthopanax sessiliflorus fruit wine and brewing method thereof | |
| CN105029575A (en) | Malus pumila Rhodomyrtus tomentosa fruit vinegar beverage and preparation method thereof | |
| CN104988042A (en) | Calcium-added coconut juice rose kumquat rice vinegar and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20220601 Address after: 130118 No. 2888 Xincheng street, Jilin, Changchun Patentee after: JILIN AGRICULTURAL University Patentee after: Jilin Yangyiduo Technology Co.,Ltd. Patentee after: Liu Junmei Address before: No. 81, Xuefu street, Hongguang Town, Chengdu, Sichuan, Pixian Patentee before: XIHUA University |