CN104946480A - Preparation method of wheat/persimmon fruit wine - Google Patents
Preparation method of wheat/persimmon fruit wine Download PDFInfo
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- CN104946480A CN104946480A CN201510264771.6A CN201510264771A CN104946480A CN 104946480 A CN104946480 A CN 104946480A CN 201510264771 A CN201510264771 A CN 201510264771A CN 104946480 A CN104946480 A CN 104946480A
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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 invention relates to a preparation method of wheat/persimmon fruit wine. The wine is prepared by blending wheat wine and persimmon fruit wine. The method comprises the following steps: preparing the wheat wine from Donglan wheat by using a traditional sweet yellow wine production technique, preparing the persimmon fruit wine from persimmon fruit by using a fruit wine production technique, and carefully and finely blending the two wine products to obtain the wheat/persimmon fruit wine. On the premise of keeping the particular nutritional functions of resisting aging and beautifying the face in the wheat wine, the wheat/persimmon fruit wine also has the health care functions of regulating and tonifying the blood, promoting the circulation of qi, dispelling cold, promoting salivation, moistening the stomach, strengthening the spleen, warming the liver, strengthen the bone, promoting excretion, relieving darrhea, nourishing yin, tonifying the kidney and the like in the persimmon fruit. Meanwhile, the wheat/persimmon fruit wine has lower sugar content, does not have the sourness or bitterness in the persimmon fruit. The product is golden, clear, transparent, fresh, sweet and refreshing, has the particular thickness of the wheat wine and the fruit flavor of the persimmon fruit, tastes fresh and harmonious, and has unique style.
Description
Technical field
The present invention relates to a kind of brewing technical field, be specifically related to a kind of preparation method of wheat persimmon wine.
Background technology
Donglan wheat is the rare seed rice of the wild black Gu Jing farmers' in high and cold mountain area, Donglan County long-term breeding, and the plantation history in existing over thousands of year is the treasure in grain.It is amino acid contained reaches 18 kinds, and wherein 8 kinds are that human body institute is indispensable, and especially the highest with Threonine, lysine content, crude protein, crude fat, VitB1, riboflavin and mineral nutrient element are all higher than other seed rice.Wheat is also containing multiple nutritional components such as fat, calcium, phosphorus, iron, and have enriching yin tonifying spleen, invigorating the spleen temperature liver, benefiting vital QI for enriching blood, improving eyesight of promoting the production of body fluid, strong muscle is good for bone, effect of convenient antidiarrheal.The local traditional Chinese medical science commonly uses wheat treatment wound, rheumatic Bi syndrome, the early stage illness such as white hair and neurasthenia, therefore has the laudatory title of " medicine rice ", " refreshing rice ".The Compendium of Material Medica of LI Shi-Zhen and other ancient books pharmacopeia on the books in detail: wheat has enriching yin and nourishing kidney, invigorating the spleen temperature liver, benefiting vital QI for enriching blood, profit of promoting the production of body fluid stomach, live muscle strengthen bone, convenient antidiarrheal, the effects such as anti-ageing guarantor's face.In recent years proof is studied through scientific research personnel: Donglan wheat is rich in long-lived element " selenium ", and higher than national standard, there is good scavenging free radicals, reduce mda content, improve superoxide dismutase activity, activity of glutathione peroxidase, strengthen anti-oxytolerant, antifatigue, anti-aging effects.The long-term edible merit having being healthy and strong and promote longevity, thus ancient times, imperial palace was classified as wheat as first-selected tribute rice.The wheat wine utilizing this meter to lead to, strong pure perfume (or spice), mouthfeel extremely, is that excellent honored guest fetes wine.
In order to the nutrition, mouthfeel etc. that improve wheat wine are functional, people with the addition of various auxiliary material in the process of preparation wheat wine, wheat wine is become nutrition is higher, function more comprehensively and have more the new type of health wine product of characteristic.
Tradition wheat wine manufacture craft is main raw material with wheat, adds distiller's yeast, by fermentation, brews wine into, leads to a kind of excellent tonic product of fragrant and sweet good to eat, body-building.
Summary of the invention
Object of the present invention is just to provide the preparation method of brand-new a kind of wheat persimmon wine.Specifically comprise: this wine is allocated by wheat wine and persimmon wine to combine.By implementing the present invention, with Donglan wheat for raw material recycles traditional sweet rice wine production technique produce wheat wine, simultaneously with persimmon fruit for raw material, produce persimmon wine with technique for producing fruit wine, then by two kinds of wine product by meticulously careful blend allotment and the present invention.The present invention, outside the trophic function keeping the effects such as wheat wine distinctive anti-ageing guarantor's face, increases persimmon fruit and has with blood, promoting the circulation of qi, row god, dispels cold, profit of promoting the production of body fluid stomach, and invigorating the spleen temperature liver, muscle alive strengthen bone, convenient antidiarrheal, the nourishing functions such as enriching yin and nourishing kidney.Meanwhile, the acid band astringent taste reducing sugar degree and remove persimmon fruit itself is reached.This product color is golden yellow, clear, fresh and sweet tasty and refreshing, have the distinctive sweet-smelling of wheat wine concurrently and persimmon fruit fruital is pure and fresh quiet and tastefully laid out and call on, unique style.
Described persimmon wine is by distinctive herbaceous wild plants in east, Hechi City, Guangxi, bar, phoenix three border of the county---persimmon is prepared by fruit.Fruit can eat persimmon, can alcoholic, and can be used as medicine, its property acid band is puckery, has the effect of convergence controlling nocturnal emission with astringent drugs, and can antidiarrheal.Persimmon fruit to man seminal emission, the enuresis of child, woman's is stagnant in vain, and old man's is insufficiency of the spleen, diarrhoea etc. have good curative effect.Persimmon fruit can also control chronic dysentery.Body void person has eaten persimmon fruit, can build up health, prevent night sweat, and to there being the wounded's persimmon fruit also can cure the wound, particularly controlling waist pin pain curative effect fine, is the wild fruit of a kind of high-quality health care.Be that raw material is prepared into wine product with persimmon fruit, its vinosity aromatic sweet only, salubrious soft, the trace element that is rich in multiple needed by human body, normal drink is promoted longevity, and is the good merchantable brand of dinner guest present.
The present invention is achieved through the following technical solutions:
A preparation method for wheat persimmon wine, in technical scheme, this wine is allocated by wheat wine and persimmon wine to combine.
Concrete technology step is:
1, raw material composition and proportioning: the former wine 35 ~ 40% of the former wine of wheat 60 ~ 65%, persimmon.
2, material combination: as required by the former wine of above-mentioned each kind by allocate and mix and raw wine for subsequent use.
3, filter: raw wine is filtered to wine body clear, no suspended substance, inclusion-free and throw out.
4, solution cavity storage: original wine puts into pithos and after sealing, is stored in karst cave or about 15oc low temperature more than 1 year and must finished wine within doors.
The present invention both had the following advantages:
1, wheat persimmon wine brew method measure proposed by the invention is unique, and technique simply, is easily implemented.
2, by implementing the present invention, wheat used and persimmon fruit raw material are at producing region aboundresources, and raw material is easily organized, and cheap.
3, by implementing the present invention, by implementing the present invention, with Donglan wheat for raw material recycles traditional sweet rice wine production technique produce wheat wine, simultaneously with persimmon fruit for raw material, produce persimmon wine with technique for producing fruit wine, then two kinds of wine product allocated by meticulously careful blending and obtain the present invention.The present invention, outside the trophic function keeping the effects such as wheat wine distinctive anti-ageing guarantor's face, increases persimmon fruit and has with blood, promoting the circulation of qi, row god, dispels cold, profit of promoting the production of body fluid stomach, and invigorating the spleen temperature liver, muscle alive strengthen bone, convenient antidiarrheal, the nourishing functions such as enriching yin and nourishing kidney.Meanwhile, the acid band astringent taste reducing sugar degree and remove persimmon fruit itself is reached.This product color is golden yellow, clear, fresh and sweet tasty and refreshing, have the distinctive sweet-smelling of wheat wine concurrently and persimmon fruit fruital is pure and fresh quiet and tastefully laid out and call on, unique style.
4, by implementing the present invention, with persimmon wine allotment wheat wine, product sugar degree is reduced; Overcome the defect that existing sweet rice wine sugar part is high, efficiently solve the problem of modern consumer consumption trend low-saccharification, sugar-free.
5, by implementing the present invention, with wheat wine allotment persimmon wine, acid and the astringent taste of persimmon wine is removed; Make submissive tasty and refreshing, the mellow sweetness of wine product drink, continuous flavour invigorating, to enjoy endless aftertastes.
6, by implementing the present invention, wheat wine allotment persimmon wine, increases product nourishing function, anti-ageing guarantor's face effect, removes raw meat, goes to have a strong smell, flavouring seasoning function.
7, by implementing the present invention, former wine is moved into the storage that world's longevity band karst cave carries out more than 1 year, the natural oxygen level of solution cavity is high, hole temperature is constant, humidity is moderate, have significant results to aging, the intermolecular association of wine, the particularly stalactitic breath of simultaneously stability mountain stone, wine body is coordinated more, keep healthy, fragrance is unique, mouthfeel is softer.
8, by implementing the present invention, the wheat persimmon wine prepared has characteristic, and market outlook are very good.
Embodiment
Below in conjunction with embodiment, method of the present invention is further illustrated.
A preparation method for wheat persimmon wine, in technical scheme, this wine is allocated by wheat wine and persimmon wine to combine.
Embodiment is as follows:
1, raw material composition and proportioning: the former wine 35 ~ 40% of the former wine of wheat 60 ~ 65%, persimmon.
2, material combination: as required by the former wine of above-mentioned each kind by allocate and mix and raw wine for subsequent use.
3, filter: raw wine is filtered to wine body clear, no suspended substance, inclusion-free and throw out.
4, solution cavity storage: original wine puts into pithos and after sealing, is stored in karst cave or about 15oc low temperature more than 1 year and must finished wine within doors.
Wheat persimmon wine sense organ and physical and chemical index
1, sense organ requirement
2, physical and chemical index
Claims (1)
1. a preparation method for wheat persimmon wine, is characterized in that: this wine is allocated by wheat wine and persimmon wine to combine;
Concrete technology step is:
(1) raw material composition and proportioning: the former wine 35 ~ 40% of the former wine of wheat 60 ~ 65%, persimmon;
(2) material combination: as required by the former wine of above-mentioned each kind by allocate and mix and raw wine for subsequent use;
(3) filter: raw wine is filtered to wine body clear, no suspended substance, inclusion-free and throw out;
(4) store: original wine puts into pithos and after sealing, be stored in karst cave or about 15oc low temperature more than 1 year and must finished wine within doors.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510264771.6A CN104946480A (en) | 2015-05-22 | 2015-05-22 | Preparation method of wheat/persimmon fruit wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510264771.6A CN104946480A (en) | 2015-05-22 | 2015-05-22 | Preparation method of wheat/persimmon fruit wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104946480A true CN104946480A (en) | 2015-09-30 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510264771.6A Pending CN104946480A (en) | 2015-05-22 | 2015-05-22 | Preparation method of wheat/persimmon fruit wine |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1390924A (en) * | 2001-06-12 | 2003-01-15 | 黎建新 | Process for brewing persimmon wine |
| KR20110045898A (en) * | 2009-10-28 | 2011-05-04 | 김병호 | Raw rice wine with persimmon and recipe of the same |
| CN103087873A (en) * | 2013-01-22 | 2013-05-08 | 云南会泽铜乡食品酒业有限公司 | Maca wine |
| CN103627603A (en) * | 2012-12-14 | 2014-03-12 | 桂林普兰德生物科技有限公司 | Method for making siraitia grosvenorii and persimmon wine |
| CN104232447A (en) * | 2014-10-15 | 2014-12-24 | 王震 | Preparation method for black sticky rice cherokee rose fruit wine |
| CN104312876A (en) * | 2014-11-13 | 2015-01-28 | 向金环 | Preparation method for black glutinous rice papaya wine |
-
2015
- 2015-05-22 CN CN201510264771.6A patent/CN104946480A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1390924A (en) * | 2001-06-12 | 2003-01-15 | 黎建新 | Process for brewing persimmon wine |
| KR20110045898A (en) * | 2009-10-28 | 2011-05-04 | 김병호 | Raw rice wine with persimmon and recipe of the same |
| CN103627603A (en) * | 2012-12-14 | 2014-03-12 | 桂林普兰德生物科技有限公司 | Method for making siraitia grosvenorii and persimmon wine |
| CN103087873A (en) * | 2013-01-22 | 2013-05-08 | 云南会泽铜乡食品酒业有限公司 | Maca wine |
| CN104232447A (en) * | 2014-10-15 | 2014-12-24 | 王震 | Preparation method for black sticky rice cherokee rose fruit wine |
| CN104312876A (en) * | 2014-11-13 | 2015-01-28 | 向金环 | Preparation method for black glutinous rice papaya wine |
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Application publication date: 20150930 |