CN105087226A - Walnut wine and preparation method thereof - Google Patents
Walnut wine and preparation method thereof Download PDFInfo
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- CN105087226A CN105087226A CN201410187561.7A CN201410187561A CN105087226A CN 105087226 A CN105087226 A CN 105087226A CN 201410187561 A CN201410187561 A CN 201410187561A CN 105087226 A CN105087226 A CN 105087226A
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- walnut
- wine
- corns
- corn
- preparation
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Abstract
The invention provides walnut wine and a preparation method thereof. The preparation method is characterized by comprising the following steps of (1) soaking walnut kernels with water, removing peels of the walnut kernels, drying in the sun, baking until the walnut kernels are half-cooked, and cooling down the half-cooked walnut kernels for subsequent use; (2) soaking dry corns or rice or sorghum, cooking the soaked corns or rice or sorghum, and cooling down the cooked corns or rice or sorghum for subsequent use; (3) uniformly stirring distiller's yeast and the corns under the condition that the ratio of the corns to the distiller's yeast is 100:2-3; and (4) pulverizing the walnut kernels into powder, placing the powder in the corns, uniformly stirring under the condition that the ratio of the walnut kernels to the corns is 10:1-2, placing the mixture in a sealed earthen jar and fermenting; and (5) discharging the mixture after fermenting for 30-35 days, and distilling the mixture to obtain raw walnut wine with alcohol content of 50-60 degrees.
Description
Technical field
The present invention relates to food technology field, specifically a kind of walnut wine and preparation method thereof.
Background technology
Beverage wine veriety is more, has grain neutral spirit, grape wine, fruit wine etc., and its taste is respectively controlled oneself characteristic, meets the demand of different crowd.And at present in numerous wine, have no the beverage wine prepared with walnut kernel.
Summary of the invention
The object of this invention is to provide prepared by a kind of walnut kernel, that mouthfeel is aromatic, the feature with wine has again nutrition and health care effect of walnut walnut wine, and its preparation method.
Technical solution of the present invention is: this wine for raw material with walnut, corn, rice, jowar, by the little bent scent type wine brewage technology in Yunnan, is brewageed and formed.
1) after being soaked in water by walnut kernel, peeling is dried, for subsequent use through curing spreading for cooling to half ripe;
2) after immersion maceration, spreading for cooling is again boiled with dry corn (or rice, jowar) for subsequent use;
3) with distiller's yeast and corn uniform stirring, the ratio of corn and distiller's yeast is 100: 2 ~ 3;
4) walnut is smashed composition shape and put into corn uniform stirring again, the proportioning of corn and walnut kernel is 10: 1 ~ 2, then puts into pithos sealing and carries out ferment (avoiding opening gas leakage in the process of fermentation);
5) after the fermentation of 30 ~ 35 days, go out cylinder and carry out distilled, distilled goes out after drinking (wine degree now should at 50 ° ~ 60 °), obtains the former wine of walnut wine;
6) in former wine, the walnut wine product that softening water blends into 18 ° ~ 55 ° is added.
Walnut wine of the present invention is as clear as crystal, mouthfeel is aromatic.The feature with wine has again nutrition and health care effect of walnut.It is a kind of novel alcohol product.
Embodiment
Embodiment 1:
1) remove the peel after 10 kilograms of walnut kernel being soaked in water and dry, for subsequent use through curing spreading for cooling to half ripe;
2) after immersion maceration, spreading for cooling is again boiled with 100 kilograms of dry corns for subsequent use;
3) with 2 kilograms of distiller's yeasts and corn uniform stirring;
4) walnut is smashed composition shape and put into rice uniform stirring again, then put into pithos sealing and carry out ferment (avoiding opening gas leakage in the process of fermentation);
5) after the fermentation of 35 days, go out cylinder and carry out distilled (before distilled, first open the fermentation situation that sealing cylinder checks raw material, attempt must being peppery and not sour with mouth, cylinder distilled can be gone out), distilled goes out after drinking, obtains the former wine (wine degree is now 50 ° ~ 60 °) of walnut wine;
6) in former wine, the walnut wine product that softening water blends into 18 ° is added.
Embodiment 2:
1) remove the peel after 20 kilograms of walnut kernel being soaked in water and dry, for subsequent use through curing spreading for cooling to half ripe;
2) after immersion maceration, spreading for cooling is again boiled with 100 kilograms of dried rices for subsequent use;
3) with 3 kilograms, distiller's yeast and corn uniform stirring;
4) walnut is smashed composition shape and put into corn uniform stirring again, then put into pithos sealing and carry out ferment (avoiding opening gas leakage in the process of fermentation);
5) after the fermentation of 35 days, go out cylinder and carry out distilled, distilled goes out after drinking, obtains the former wine of walnut wine;
6) in former wine, the walnut wine product that softening water blends into 32 ° is added.
Embodiment 3:
Taking jowar as grain raw material, make wine by the method for embodiment 1, when obtaining the after drinking former of walnut wine, need not blend, obtain the walnut wine product of 50 ~ 60 °.
Claims (2)
1. walnut wine and preparation method thereof, is characterized in that carrying out according to the following steps: after 1) being soaked in water by walnut kernel, peeling is dried, for subsequent use through curing spreading for cooling to half ripe; 2) after immersion maceration, spreading for cooling is again boiled with dry corn or rice or jowar for subsequent use; 3) with distiller's yeast and corn uniform stirring, the ratio of corn and distiller's yeast is 100: 2 ~ 3; 4) walnut is smashed composition shape and put into corn uniform stirring again, the proportioning of walnut kernel and corn is 10: 1 ~ 2, then puts into pithos sealing and ferments; 5) after the fermentation of 30 ~ 35 days, go out cylinder and carry out distilled, distilled goes out to obtain after drinking the former wine of walnut wine that wine degree is 50 ° ~ 60 °.
2. the preparation method of walnut wine according to claim 1, is characterized in that in former wine, add the walnut wine product that softening water blends into 18 ° ~ 50 °.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410187561.7A CN105087226A (en) | 2014-05-06 | 2014-05-06 | Walnut wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410187561.7A CN105087226A (en) | 2014-05-06 | 2014-05-06 | Walnut wine and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105087226A true CN105087226A (en) | 2015-11-25 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410187561.7A Pending CN105087226A (en) | 2014-05-06 | 2014-05-06 | Walnut wine and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105087226A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106754091A (en) * | 2017-03-09 | 2017-05-31 | 北华大学 | Artemisia japonica Eight Diagrams health preserving wine and preparation method thereof |
-
2014
- 2014-05-06 CN CN201410187561.7A patent/CN105087226A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106754091A (en) * | 2017-03-09 | 2017-05-31 | 北华大学 | Artemisia japonica Eight Diagrams health preserving wine and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20151125 |