CN104651188B - A kind of green liquor and preparation method thereof - Google Patents
A kind of green liquor and preparation method thereof Download PDFInfo
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- CN104651188B CN104651188B CN201510105010.6A CN201510105010A CN104651188B CN 104651188 B CN104651188 B CN 104651188B CN 201510105010 A CN201510105010 A CN 201510105010A CN 104651188 B CN104651188 B CN 104651188B
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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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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Abstract
The present invention provides a kind of green liquor and preparation method thereof, is formed by the raw material configuration of following parts by weight：Armeniaca mume Sieb. 1,400 1600；Prunus mume (sieb.) sieb.et zucc. core 400 600；35% edible ethanol 2,500 3000；Monocrystal rock sugar 1,100 1500.Dry after first clean Armeniaca mume Sieb., prunus mume (sieb.) sieb.et zucc. core is carried out into desalting processing, edible ethanol is diluted to into 35%（v/v）, Armeniaca mume Sieb., prunus mume (sieb.) sieb.et zucc. core and the edible ethanol handled well being put in steeping tank, and puts into monocrystal rock sugar, encapsulation immersion can carry out canned after 1 year.The green liquor mild acidity prepared using the method, wine body are limpid, and pH value is less than 3.5, can be without carrying out process for sterilizing, and unique flavor, taste delicate fragrance.
Description
Technical field
The present invention relates to a kind of wine and preparation method thereof, more particularly to a kind of green liquor with Armeniaca mume Sieb. as primary raw material and its
Preparation method.
Background technology
Green plum is a kind of fruit with peculiar flavour, its shape subcircular, and pericarp color is uniform, in oyster,
Fragrance is mellow, with sweet in acid.Armeniaca mume Sieb. contains substantial amounts of protein, fat（Fatty oil）, carbohydrate and plurality of inorganic salt, have
Machine acid.In plum fruit, organic acid content is typically in 3.0%-6.5%, significantly larger than general fruit.Contained by Armeniaca mume Sieb., organic acid is main
Citric acid, malic acid, tannic acid, bitter Folic Acid, succinic acid, Tartaric acid etc., with promoting the production of body fluid to quench thirst, stimulate appetite, allaying tiredness
The effects such as, especially citric acid content content in various fruit is most, and citric acid is that human body cell metabolism is indispensable
Important acids, it can promote lactic acidosis and external, allaying tiredness is excluded for carbon dioxide and water, and be beneficial to the absorption of calcium.
Armeniaca mume Sieb. is nutritious, low sugar peracid, its T value（Sugar-acid ratio）Only 0.2, be the 1/70 of pears, the 1/8 of Fructus Pruni, than Fructus Citri Limoniae T value also
It is low.Secondly, it has rational calcium-phosphorus ratio, its Ca/P ≈ 1：1, it is the optimum food for developing child and aged healthcare products.
Dry and wet prunus mume (sieb.) sieb.et zucc., is the semi-finished product by the fruit processing of Armeniaca mume Sieb. prunus mume (sieb.) sieb.et zucc., is commonly called as prune in brine, also referred to as green prune, salty prunus mume (sieb.) sieb.et zucc., salty dried plum,
Half-dried prunus mume (sieb.) sieb.et zucc.；High-quality Armeniaca mume Sieb. is selected typically, after maturation, the leaching of Jing salt, dries and form, be the raw material of the first-selection for making various preserve；Good is dry
Wet prunus mume (sieb.) sieb.et zucc. has thin skin, meat thickness, the characteristic that core is little, acidity is high.
Nutrient substance in green plum can be retained in wine by green liquor with Armeniaca mume Sieb. as main material production to greatest extent
In, the effects such as make green liquor that there is appetite stimulator, allaying tiredness, slow down aging, looks improving and the skin nourishing.
However, the existing method for preparing green liquor is generally required by fermentation, precipitate is easily produced, so as to cause wine body
Muddiness, so also the cost of product to be increased through precipitation and filtering technique and process for sterilizing after the completion of preparation, and
Obtained green liquor acidity is higher, and needs are allocated, and mouthfeel is also relatively simple, it is impossible to meet the increasingly fastidious need of consumer
Ask.
The content of the invention
The technical problem to be solved is to provide a kind of clear bubble green liquor and preparation method thereof, using party's legal system
Standby green liquor mild acidity, wine body are limpid, and pH value is less than 3.5, can be without carrying out process for sterilizing, and unique flavor, taste
Delicate fragrance.
To solve above-mentioned technical problem, the technical solution used in the present invention is：
A kind of green liquor, is formed by the raw material configuration of following parts by weight：Armeniaca mume Sieb. 1400-1600；Prunus mume (sieb.) sieb.et zucc. core 400-600；
The edible ethanol 2500-3000 of volume fraction 35%；Monocrystal rock sugar 1100-1500.
The preparation method of the green liquor, comprises the following steps：
S1. dry after clean Armeniaca mume Sieb.；
S2. desalination 15-18 hours in desalted water are placed in after clean prunus mume (sieb.) sieb.et zucc. core, concentration is added in desalted water for the food of 3PP
Grade chlorine dioxide carries out disinfection, and is exposed to the sun 2-4 days after desalination；
S3. take edible ethanol pure water and be diluted to 35% v/v；
S4. the edible ethanol for having diluted described in addition S3 in steeping tank, puts into the green grass or young crops after drying described in S1 successively
Prunus mume (sieb.) sieb.et zucc. core after desalination is exposed to the sun described in prunus mume (sieb.) sieb.et zucc. and S2, and monocrystal rock sugar is put into, encapsulation immersion；
S5., in the first month of immersion, starting circulating pump daily carries out levels to the liquid in steeping tank obtained by S4
The circulation of liquid；
S6. can carry out canned after 1 year in immersion, obtain the green liquor.
Further, Armeniaca mume Sieb. described in S1 takes from the ripe Armeniaca mume Sieb. fresh fruits of 8-9.
Further, it is placed in glass threshing ground after the cleaning of Armeniaca mume Sieb. described in S1 to dry naturally.
Further, prunus mume (sieb.) sieb.et zucc. core described in S3 is dry and wet prunus mume (sieb.) sieb.et zucc. prunus mume (sieb.) sieb.et zucc. core.
Further, the prunus mume (sieb.) sieb.et zucc. core described in S2 after desalination is placed in glass threshing ground and is exposed to the sun.
Further, superfine edible ethanol of the edible ethanol described in S3 for Jing deodorizes.
Further, circulation time described in S5 is 0.5-1.5 hours.
The present invention compared with prior art, has the advantages that：
Using the preparation method of green liquor of the present invention, it is not necessary to by fermentation so that the green liquor wine body after immersion is limpid,
Can be cost-effective without precipitation and filtering technique；And soaking large percentage so that the pH value of final obtained green liquor is little
In 3.5, according to《Other wine examine detailed rules and regulations》Technological requirement, can be without carrying out process for sterilizing；Meanwhile, add prunus mume (sieb.) sieb.et zucc. core, one
Aspect twice laid, improves economic worth, on the other hand due to some particular matters contained in prunus mume (sieb.) sieb.et zucc. core, such as amygdaloside,
Greatly strengthen the taste and flavor of green liquor.
Specific embodiment
The present invention is a kind of green liquor, is formed by the raw material configuration of following parts by weight：Armeniaca mume Sieb. 1400-1600；Prunus mume (sieb.) sieb.et zucc. core
400-600；35% edible ethanol 2500-3000；Monocrystal rock sugar 1100-1500.
Further detailed description, but the enforcement of the present invention are done to the concrete preparation method of the present invention with reference to embodiment
Mode not limited to this.
Example 1
The first step, receives season in Armeniaca mume Sieb., and 1400 kilograms of Armeniaca mume Sieb. fresh fruit for taking 8 ~ 9 maturations is cleaned, and is chosen except residual branch is rotten
After leaf, tattered fruit and pest and disease damage fruit, it is placed in glass threshing ground and dries naturally；
Second step, 400 kilograms of prunus mume (sieb.) sieb.et zucc. core for taking dry and wet prunus mume (sieb.) sieb.et zucc. clean rear desalination 15 hours with clear water, until prunus mume (sieb.) sieb.et zucc. core is substantially without salty
Taste, adds concentration to carry out disinfection for the food stage chlorine dioxide of 3PP in desalted water, desalination is placed in glass threshing ground and is exposed to the sun after terminating
2 days；
3rd step, the superfine edible ethanol of deodorize of learning from else's experience are diluted to 35% v/v with pure water；
4th step, 2500 kilograms of edible ethanol for adding step 3 to dilute in rustless steel steeping tank, puts into step according to this
One and the green plum handled well of step 2 and prunus mume (sieb.) sieb.et zucc. core, and 1100 kilograms of monocrystal rock sugar is put into, sealed cans immersion；
5th step, in the first month of immersion, starting circulating pump daily carries out the circulation of levels liquid, circulation time
0.5 hour；
6th step, immersion can carry out fill after 1 year, obtain green liquor of the present invention.
100 Gus to verify whether green liquor of the present invention reaches expected invention effect, to eating green liquor of the present invention
Visitor has carried out questionnaire survey, and survey result forms following table Jing after statistics：
Example 2
The first step, receives season in Armeniaca mume Sieb., and 1500 kilograms of Armeniaca mume Sieb. fresh fruit for taking 8 ~ 9 maturations is cleaned, and is chosen except residual branch is rotten
After leaf, tattered fruit and pest and disease damage fruit, it is placed in glass threshing ground and dries naturally；
Second step, 500 kilograms of prunus mume (sieb.) sieb.et zucc. core for taking dry and wet prunus mume (sieb.) sieb.et zucc. clean rear desalination 16 hours with clear water, until prunus mume (sieb.) sieb.et zucc. core is substantially without salty
Taste, adds concentration to carry out disinfection for the food stage chlorine dioxide of 3PP in desalted water, desalination is placed in glass threshing ground and is exposed to the sun after terminating
3 days；
3rd step, the superfine edible ethanol of deodorize of learning from else's experience are diluted to 35% v/v with pure water；
4th step, 2800 kilograms of edible ethanol for adding step 3 to dilute in rustless steel steeping tank, puts into step according to this
One and the green plum handled well of step 2 and prunus mume (sieb.) sieb.et zucc. core, and 1300 kilograms of monocrystal rock sugar is put into, sealed cans immersion；
5th step, in the first month of immersion, starting circulating pump daily carries out the circulation of levels liquid, circulation time 1
Hour；
6th step, immersion can carry out fill after 1 year, obtain green liquor of the present invention.
100 Gus to verify whether green liquor of the present invention reaches expected invention effect, to eating green liquor of the present invention
Visitor has carried out questionnaire survey, and survey result forms following table Jing after statistics：
Example 3
The first step, receives season in Armeniaca mume Sieb., and 1600 kilograms of Armeniaca mume Sieb. fresh fruit for taking 8 ~ 9 maturations is cleaned, and is chosen except residual branch is rotten
After leaf, tattered fruit and pest and disease damage fruit, it is placed in glass threshing ground and dries naturally；
Second step, 600 kilograms of prunus mume (sieb.) sieb.et zucc. core for taking dry and wet prunus mume (sieb.) sieb.et zucc. clean rear desalination 18 hours with clear water, until prunus mume (sieb.) sieb.et zucc. core is substantially without salty
Taste, adds concentration to carry out disinfection for the food stage chlorine dioxide of 3PP in desalted water, desalination is placed in glass threshing ground and is exposed to the sun after terminating
4 days；
3rd step, the superfine edible ethanol of deodorize of learning from else's experience are diluted to 35% v/v with pure water；
4th step, 3000 kilograms of edible ethanol for adding step 3 to dilute in rustless steel steeping tank, puts into step according to this
One and the green plum handled well of step 2 and prunus mume (sieb.) sieb.et zucc. core, and 1500 kilograms of monocrystal rock sugar is put into, sealed cans immersion；
5th step, in the first month of immersion, starting circulating pump daily carries out the circulation of levels liquid, circulation time 1
Hour；
6th step, immersion can carry out fill after 1 year, obtain green liquor of the present invention.
100 Gus to verify whether green liquor of the present invention reaches expected invention effect, to eating green liquor of the present invention
Visitor has carried out questionnaire survey, and survey result forms following table Jing after statistics：
Obviously, the above embodiment of the present invention is only intended to clearly illustrate example of the present invention, and is not right
The restriction of embodiments of the present invention；For those of ordinary skill in the field, may be used also on the basis of the above description
To make other changes in different forms, there is no need to be exhaustive to all of embodiment；It is all this
Any modification, equivalent and improvement made within the spirit and principle of invention etc., should be included in the claims in the present invention
Protection domain within.
Claims (4)
1. a kind of preparation method of green liquor, it is characterised in that the green liquor configured by the raw material of following parts by weight and
Into：Armeniaca mume Sieb. 1400-1600；Prunus mume (sieb.) sieb.et zucc. core 400-600；The edible ethanol 2500-3000 of volume fraction 35%；Monocrystal rock sugar 1100-
1500；
The preparation method of the green liquor is comprised the following steps：
S1. dry after clean Armeniaca mume Sieb.；
S2. desalination 15-18 hours in desalted water are placed in after clean prunus mume (sieb.) sieb.et zucc. core, concentration is added in desalted water for the food stage of 3PP
Chlorine dioxide carries out disinfection, and is exposed to the sun 2-4 days after desalination；
S3. take edible ethanol pure water and be diluted to 35% v/v；
S4. add the edible ethanol that diluted described in S3 in steeping tank, put into successively the Armeniaca mume Sieb. after drying described in S1 with
Prunus mume (sieb.) sieb.et zucc. core after desalination is exposed to the sun described in S2, and monocrystal rock sugar is put into, encapsulation immersion；
S5., in the first month of immersion, starting circulating pump daily carries out levels liquid to the liquid in steeping tank obtained by S4
Circulation, circulation time be 0.5-1.5 hours；
S6. can carry out canned after 1 year in immersion, obtain the green liquor；
Wherein, prunus mume (sieb.) sieb.et zucc. core described in S2 is dry and wet prunus mume (sieb.) sieb.et zucc. prunus mume (sieb.) sieb.et zucc. core；
Prunus mume (sieb.) sieb.et zucc. core described in S2 after desalination is placed in glass threshing ground and is exposed to the sun.
2. the preparation method of green liquor according to claim 1, it is characterised in that it is ripe that Armeniaca mume Sieb. described in S1 takes from 8-9
Armeniaca mume Sieb. fresh fruit.
3. the preparation method of green liquor according to claim 1, it is characterised in that be placed in glass after the cleaning of Armeniaca mume Sieb. described in S1
Naturally dry on glass threshing ground.
4. the preparation method of green liquor according to claim 1, it is characterised in that edible ethanol described in S3 is Jing deodorizes
Superfine edible ethanol.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510105010.6A CN104651188B (en) | 2015-03-11 | 2015-03-11 | A kind of green liquor and preparation method thereof |
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| CN201510105010.6A CN104651188B (en) | 2015-03-11 | 2015-03-11 | A kind of green liquor and preparation method thereof |
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| CN115521844A (en) * | 2022-09-20 | 2022-12-27 | 华南理工大学 | Soaking type green plum wine and high-voltage pulse electric field combined ultrasonic wave auxiliary soaking production method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1382783A (en) * | 2001-04-23 | 2002-12-04 | 章礼岳 | Technology for brewing green plum wine |
| CN101457194A (en) * | 2007-12-16 | 2009-06-17 | 钱建琴 | Green plum wine and its production process |
| CN102399667A (en) * | 2011-11-16 | 2012-04-04 | 戚军 | Plum wine and production method thereof |
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2015
- 2015-03-11 CN CN201510105010.6A patent/CN104651188B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1382783A (en) * | 2001-04-23 | 2002-12-04 | 章礼岳 | Technology for brewing green plum wine |
| CN101457194A (en) * | 2007-12-16 | 2009-06-17 | 钱建琴 | Green plum wine and its production process |
| CN102399667A (en) * | 2011-11-16 | 2012-04-04 | 戚军 | Plum wine and production method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 青梅提取物防治氧嗪酸钾致小鼠高尿酸血症的研究;夏道宗等;《现代食品科技》;20131231;第29卷(第1期);8-10，28 * |
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