CN105039105A - Brewage method of quince wine - Google Patents
Brewage method of quince wine Download PDFInfo
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- CN105039105A CN105039105A CN201510529885.9A CN201510529885A CN105039105A CN 105039105 A CN105039105 A CN 105039105A CN 201510529885 A CN201510529885 A CN 201510529885A CN 105039105 A CN105039105 A CN 105039105A
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- quinces quince
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- quinces
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
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Abstract
The invention discloses a brewage method of quince wine, which comprises the following steps: by using quince as the main raw material and potato as the matrix, carrying out raw material treatment, immersing, filtering, mixing, fermenting, pressing, mixing, aging, sterilizing and the like. By combining the immersion and fermentation, the method sufficiently reserves the nutrients in the quince and enhances the raw material utilization ratio. The brewed quince wine has the advantages of rich nutrients, thick mouthfeel, thick fruit aroma and soft aftertaste, and has the health-care effects of relaxing muscles and tendons, activating the collaterals, warming the middle-jiao, keeping the adverse qi downward, removing dryness, quenching thirst, lowering the blood pressure and the like.
Description
original bill application number:2014103218018.
the original bill applying date:on July 5th, 2014.
Technical field
The present invention relates to a kind of brewing method of wild fruit wine, especially relate to the brewing method of Yi Zhong Quinces Quince wine.
Background technology
Quinces Quince, another name wedge short, bristly hair or beard, quite wingceltis etc., the fruit of Qiang Wei Ke Quinces Quince Shu Quinces Quince arbor, taste is sweet, sour, warm in nature." Bencao Tujing " is recorded: " control having indigestion in chest diaphragm, remove vinegar water, lower gas quenches the thirst.One or two piece and get into bed is eaten for sleeping, raw ripe all suitable." traditional Chinese medical science Ren Wei Quinces Quince is warm in nature nontoxic, has clearing damp relieving summer-heat, stimulates the circulation of the blood and cause the muscles and joints to relax, helps digestion and treat the effect of the diseases such as heatstroke vomiting and diarrhoea, abdominal distension, arthralgia, spasm, maldigestion.Fruit aromatising flavour is dense, containing multiple nutrients material, dry matter content 15.5-23.9%, sugary 8-9.6%, some kind is up to 10.7%, oxysuccinic acid 0.93%, VITAMIN 1.86%, mineral substance 0.47-5.5%, eat raw and there is special fragrant, also containing catechin, yellow phosphorus element isoreactivity material in fruit, blood vessel intensity can be promoted, promote health.The You Yu Quinces Quince ripening stage is short, and fruit is difficult to ensure to be deposited, and easily mouldyly to rot, and cause the waste of resource, Xian You Quinces Quince wine is adopt the method preparation of soaking mostly, fully can not retain the nutritive ingredient in Quinces Quince, and Cun the not high defect of Quinces Quince utilization ratio.
Summary of the invention
To be solved by this invention is now have the deficiency that in Wen Quince fermented glutinous rice technology for making, Wen Quince utilization ratio is not high, provides the brewing method of the Wen Quince wine that a kind of nutrition is abundanter, brewing process is easy, the utilization ratio having carried Wen Quince high and nutritive value thereof.
The present invention solves the technical scheme that its technical problem takes:
The brewing method of Yi Zhong Quinces Quince wine, carries out as follows:
A, raw materials pretreatment: select maturation, cut into Wen Quince grain without after rotten rotten Wen Quince cleaning, granularity be 3-6 grain/gram;
Quinces Quince grain is placed in high spirit by B, immersion:, and white wine covers raw material completely, and 20-25 days is soaked in sealing;
C, filtration: by through soaking Quinces Quince grain and white wine filtering separation, get Quinces Quince soaking wine ， Quinces Quince grain processed drains stand-by;
D, potato pre-treatment: fresh potato is after cleaning, and be cut into potato grain, granularity is 10-20 gram/;
E, boiling: potato grain is put in steam cooker and cooks to ripe and do not stick with paste, spread and be cooled to 50-65 DEG C, obtained matrix;
F, dosing: add in the wheat koji of matrix weight 22-25%, the distiller's yeast of 7-8%, 62% step C to the matrix in step e and drain Quinces Quince grain, add the water of matrix weight 85%;
G, just fermentation: by product temperature control at 27-30 DEG C, through 60-72 hour, in wine unstrained spirits, ethanol concn reaches more than 15% volume ratio, first fermentation ends;
H, secondary fermentation: after first fermentation ends, put in room temperature and carry out secondary fermentation, time 65-70 days, and alcoholic strength reaches more than 22% volume ratio, and secondary fermentation terminates;
I, squeezing: solid-liquid separation is carried out to ripe wine unstrained spirits with plate and frame air film pressure filter, obtained fermented wine;
J, mixing: soaking wine obtained in step C is mixed with the ratio of the fermented wine in step I in 1:1, stirs, the former wine of get Quinces Quince processed;
K, ageing: adopt microwave-assisted deepfreeze to add the ageing of fast-growing wine, microwave frequency 850MHz, deepfreeze time 2-3 days, temperature-3-0 DEG C;
Get Quinces Quince wine processed after L, packaging, sterilization.
Beneficial effect: the method that the present invention adopts soaking fermentation to combine, the not only nutritive ingredient of abundant Bao Liu Quinces Quince, and improve the utilization ratio of raw material, brewage Quinces Quince wine, nutritious, mellow in taste, the smell of fruits is very sweet, aftertaste silk floss is soft, and have stimulate the circulation of the blood and cause the muscles and joints to relax, warming the middle warmer and descending qi, except dryly quenching the thirst, the health-care effect such as hypotensive.
Embodiment
The brewing method of embodiment 1: mono-Zhong Quinces Quince wine, carries out as follows:
A, raw materials pretreatment: select 10kg maturation, without Qie Cheng Quinces Quince grain after the cleaning of Fu Lan Quinces Quince, granularity is 5/gram;
B, soak: Quinces Quince grain is placed in high spirit, white wine covers raw material completely, sealing immersion 10 days, by soaking in Chinese liquor, makes distiller's yeast in wine body in Jin Ru Dao Quinces Quince interior tissue, can be convenient to rear fermentation extremely, the utilization ratio of put forward Gao Quinces Quince;
C, filtration: by through soaking Quinces Quince grain and white wine filtering separation, get Quinces Quince soaking wine ， Quinces Quince grain processed drains stand-by;
D, potato pre-treatment: fresh potato is after cleaning, and be cut into potato grain, granularity is 10 grams/;
E, boiling: potato grain is put in steam cooker and cooks to ripe and do not stick with paste, spread and be cooled to 55 DEG C, obtained matrix;
F, dosing: add in the wheat koji of 1.8kg, the distiller's yeast of 0.4kg, 5kg step C to the matrix in 10kg step e and drain Quinces Quince grain, add the water of 7kg;
G, just fermentation: by product temperature control at 25 DEG C, through 72 hours, in wine unstrained spirits, ethanol concn reaches more than 12% volume ratio, first fermentation ends;
H, secondary fermentation: after first fermentation ends, put in room temperature and carry out secondary fermentation, and 50 days time, alcoholic strength reaches more than 20% volume ratio, and secondary fermentation terminates;
I, squeezing: solid-liquid separation is carried out to ripe wine unstrained spirits with plate and frame air film pressure filter, obtained fermented wine;
J, mixing: soaking wine obtained in step C is mixed with the ratio of the fermented wine in step I in 1:1, stirs, the former wine of get Quinces Quince processed;
K, ageing: adopt microwave-assisted deepfreeze to add the ageing of fast-growing wine, microwave frequency 600MHz, 6 days deepfreeze time, temperature 0 DEG C, microwave ageing, shortens the time of ageing, make Wen Quince wine strong aromatic, mouthfeel is continuous soft;
Get Quinces Quince wine processed after L, packaging, sterilization.
The brewing method of embodiment 2: mono-Zhong Quinces Quince wine, carries out as follows:
A, raw materials pretreatment: select 10kg maturation, without Qie Cheng Quinces Quince grain after the cleaning of Fu Lan Quinces Quince, granularity is 8/gram;
B, soak: Quinces Quince grain is placed in high spirit, white wine covers raw material completely, sealing immersion 12 days, by soaking in Chinese liquor, makes distiller's yeast in wine body in Jin Ru Dao Quinces Quince interior tissue, can be convenient to rear fermentation extremely, the utilization ratio of put forward Gao Quinces Quince;
C, filtration: by through soaking Quinces Quince grain and white wine filtering separation, get Quinces Quince soaking wine ， Quinces Quince grain processed drains stand-by;
D, potato pre-treatment: fresh potato is after cleaning, and be cut into potato grain, granularity is 13 grams/;
E, boiling: potato grain is put in steam cooker and cooks to ripe and do not stick with paste, spread and be cooled to 58 DEG C, obtained matrix;
F, dosing: add in the wheat koji of 1.8kg, the distiller's yeast of 0.5kg, 1kg honeysuckle powder, 5.5kg step C to the matrix in 10kg step e and drain Quinces Quince grain, add the water of 7.5kg;
G, just fermentation: by product temperature control at 28 DEG C, through 60 hours, in wine unstrained spirits, ethanol concn reaches more than 12% volume ratio, first fermentation ends;
H, secondary fermentation: after first fermentation ends, put in room temperature and carry out secondary fermentation, and 55 days time, alcoholic strength reaches more than 20% volume ratio, and secondary fermentation terminates;
I, squeezing: solid-liquid separation is carried out to ripe wine unstrained spirits with plate and frame air film pressure filter, obtained fermented wine;
J, mixing: soaking wine obtained in step C is mixed with the ratio of the fermented wine in step I in 1:1, stirs, the former wine of get Quinces Quince processed;
K, ageing: adopt microwave-assisted deepfreeze to add the ageing of fast-growing wine, microwave frequency 700MHz, 5 days deepfreeze time, temperature-3 DEG C, microwave ageing, shortens the time of ageing, make Wen Quince wine strong aromatic, mouthfeel is continuous soft;
Get Quinces Quince wine processed after L, packaging, sterilization.
The brewing method of embodiment 3: mono-Zhong Quinces Quince wine, carries out as follows:
A, raw materials pretreatment: select 10kg maturation, clean without Fu Lan Quinces Quince and the wax-apple of 2kg after Qie Cheng Quinces Quince grain, wax-apple grain, granularity is 8/gram;
B, soak: Quinces Quince grain, wax-apple grain are placed in high spirit, white wine covers raw material completely, sealing immersion 15 days, by soaking in Chinese liquor, distiller's yeast in wine body in Jin Ru Dao Quinces Quince interior tissue, can be convenient to rear fermentation extremely, improve the utilization ratio of raw material;
C, filtration: by through soaking Quinces Quince grain, wax-apple grain and white wine filtering separation, get Quinces Quince soaking wine ， Quinces Quince grain processed, wax-apple drain stand-by;
D, potato pre-treatment: fresh potato is after cleaning, and be cut into potato grain, granularity is 15 grams/;
E, boiling: potato grain is put in steam cooker and cooks to ripe and do not stick with paste, spread and be cooled to 60 DEG C, obtained matrix;
F, dosing: add in the wheat koji of 2kg, the distiller's yeast of 0.6kg, 2kg sand pear juice, 6kg step C to the matrix in 10kg step e and drain Quinces Quince, wax-apple mangcorn, add the water of 8kg;
G, just fermentation: by product temperature control at 30 DEG C, through 48 hours, in wine unstrained spirits, ethanol concn reaches more than 12% volume ratio, first fermentation ends;
H, secondary fermentation: after first fermentation ends, put in room temperature and carry out secondary fermentation, and 60 days time, alcoholic strength reaches more than 20% volume ratio, and secondary fermentation terminates;
I, squeezing: solid-liquid separation is carried out to ripe wine unstrained spirits with plate and frame air film pressure filter, obtained fermented wine;
J, mixing: soaking wine obtained in step C is mixed with the ratio of the fermented wine in step I in 1:1, stirs, the former wine of get Quinces Quince processed;
K, ageing: adopt microwave-assisted deepfreeze to add the ageing of fast-growing wine, microwave frequency 800MHz, 4 days deepfreeze time, temperature-5 DEG C, microwave ageing, shortens the time of ageing, make Wen Quince wine strong aromatic, mouthfeel is continuous soft;
Get Quinces Quince wine processed after L, packaging, sterilization.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. the brewing method of Yi Zhong Quinces Quince wine, carries out as follows:
A, raw materials pretreatment: select 10kg maturation, without Qie Cheng Quinces Quince grain after the cleaning of Fu Lan Quinces Quince, granularity is 8/gram;
B, soak: Quinces Quince grain is placed in high spirit, white wine covers raw material completely, sealing immersion 12 days, by soaking in Chinese liquor, makes distiller's yeast in wine body in Jin Ru Dao Quinces Quince interior tissue, can be convenient to rear fermentation extremely, the utilization ratio of put forward Gao Quinces Quince;
C, filtration: by through soaking Quinces Quince grain and white wine filtering separation, get Quinces Quince soaking wine ， Quinces Quince grain processed drains stand-by;
D, potato pre-treatment: fresh potato is after cleaning, and be cut into potato grain, granularity is 13 grams/;
E, boiling: potato grain is put in steam cooker and cooks to ripe and do not stick with paste, spread and be cooled to 58 DEG C, obtained matrix;
F, dosing: add in the wheat koji of 1.8kg, the distiller's yeast of 0.5kg, 1kg honeysuckle powder, 5.5kg step C to the matrix in 10kg step e and drain Quinces Quince grain, add the water of 7.5kg;
G, just fermentation: by product temperature control at 28 DEG C, through 60 hours, in wine unstrained spirits, ethanol concn reaches more than 12% volume ratio, first fermentation ends;
H, secondary fermentation: after first fermentation ends, put in room temperature and carry out secondary fermentation, and 55 days time, alcoholic strength reaches more than 20% volume ratio, and secondary fermentation terminates;
I, squeezing: solid-liquid separation is carried out to ripe wine unstrained spirits with plate and frame air film pressure filter, obtained fermented wine;
J, mixing: soaking wine obtained in step C is mixed with the ratio of the fermented wine in step I in 1:1, stirs, the former wine of get Quinces Quince processed;
K, ageing: adopt microwave-assisted deepfreeze to add the ageing of fast-growing wine, microwave frequency 700MHz, 5 days deepfreeze time, temperature-3 DEG C, microwave ageing, shortens the time of ageing, make Wen Quince wine strong aromatic, mouthfeel is continuous soft;
Get Quinces Quince wine processed after L, packaging, sterilization.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410321801.8A CN104073414B (en) | 2014-07-05 | 2014-07-05 | The brewing method of Yi Zhong Quinces Quince wine |
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| CN201410321801.8A Division CN104073414B (en) | 2014-07-05 | 2014-07-05 | The brewing method of Yi Zhong Quinces Quince wine |
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| CN105039105A true CN105039105A (en) | 2015-11-11 |
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| CN201510529885.9A Pending CN105039105A (en) | 2014-07-05 | 2014-07-05 | Brewage method of quince wine |
| CN201410321801.8A Withdrawn - After Issue CN104073414B (en) | 2014-07-05 | 2014-07-05 | The brewing method of Yi Zhong Quinces Quince wine |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105861232A (en) * | 2016-06-12 | 2016-08-17 | 张俊辉 | Brewing technology for radix ophiopogonis wine |
| CN106010891A (en) * | 2016-06-30 | 2016-10-12 | 彭波 | Brewing method of fructus canarii pimelae health-care wine |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104928115A (en) * | 2015-07-07 | 2015-09-23 | 芜湖职业技术学院 | Dendrobe and bamboo shaving liquor and making method thereof |
| CN105062835A (en) * | 2015-09-04 | 2015-11-18 | 刘永 | Brewage technique of Wedelia chinensis and notopterygium root wine |
| CN106387265A (en) * | 2016-09-23 | 2017-02-15 | 安徽智联管理咨询有限公司 | Processing technology of cydonia oblonga preserved fruits |
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| LT3773B (en) * | 1994-09-15 | 1996-03-25 | Valstybine Akcine Imone Sema | Composition for bitter alcoholic beverage |
| CN103045434A (en) * | 2012-12-14 | 2013-04-17 | 彭常安 | Medlar and trichosanthes kirilowii maxim wine and brewing method thereof |
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| CN1994155B (en) * | 2007-01-09 | 2010-10-20 | 艾合买江·玉苏甫 | Healthy oral liquid and preparation method thereof |
| CN102451251B (en) * | 2011-12-26 | 2014-03-12 | 中国科学院新疆理化技术研究所 | Method for preparing effective hypoglycemic parts of quince fruits and application of effective hypoglycemic parts |
| CN102634431B (en) * | 2012-04-24 | 2013-02-27 | 汪永辉 | Method for brewing dendrobium nobile wine |
| CN103409291A (en) * | 2013-08-23 | 2013-11-27 | 彭常安 | Preparation method of wintersweet cortex moutan wine |
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- 2014-07-05 CN CN201510529885.9A patent/CN105039105A/en active Pending
- 2014-07-05 CN CN201410321801.8A patent/CN104073414B/en not_active Withdrawn - After Issue
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|---|---|---|---|---|
| LT3773B (en) * | 1994-09-15 | 1996-03-25 | Valstybine Akcine Imone Sema | Composition for bitter alcoholic beverage |
| CN103045434A (en) * | 2012-12-14 | 2013-04-17 | 彭常安 | Medlar and trichosanthes kirilowii maxim wine and brewing method thereof |
Non-Patent Citations (3)
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| 江静村: "《药酒的调制法》", 19 October 2013, 新时代出版社 * |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105861232A (en) * | 2016-06-12 | 2016-08-17 | 张俊辉 | Brewing technology for radix ophiopogonis wine |
| CN106010891A (en) * | 2016-06-30 | 2016-10-12 | 彭波 | Brewing method of fructus canarii pimelae health-care wine |
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| Publication number | Publication date |
|---|---|
| CN104073414B (en) | 2015-10-07 |
| CN104073414A (en) | 2014-10-01 |
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Application publication date: 20151111 |