CN105112219A - Heart-nourishing and nerve-soothing fruit wine - Google Patents

Abstract

Heart-nourishing and nerve-soothing fruit wine comprises, by weight, 1-1.2 parts of spirulina, 0.7-0.9 part of sanchi flowers, 1-1.1 parts of poria cocos, 0.5-0.7 part of basil seeds, 0.4-0.6 part of tuber fleeceflower stems, 1-1.3 parts of roots of Manchurian currants, 3-4 parts of green plums, 2-3 parts of coffee, 4-5 parts of honey, 80-90 parts of rice wine, 2-3 parts of lotus seeds, 2-3 parts of platycladi seeds, 3-4 parts of lilies, 60-70 parts of pomelos, 5-6 parts of pineapples, appropriate parts of pectinase, appropriate parts of K2C4H4O6, appropriate parts of potassium metabisulfite and appropriate parts of water. The heart-nourishing and nerve-soothing fruit wine has the advantages that the fruit wine tastes sweet, delicious and refreshing; acidity of the fruit wine is reduced through addition of the K2C4H4O6, and accordingly, flavor and stability of the fruit wine are improved; by the aid of the lotus seeds, the platycladi seeds, the lilies and the like, the taste of the wine is enriched, and the wine can nourish heart, soothe nerves and moisten lung for relieving cough and plays a good role in promotion of human health.

Description

A kind of tranquilizing by nourishing the heart fruit wine

Technical field

The present invention relates generally to liquor and preparing technical field thereof, particularly relates to a kind of tranquilizing by nourishing the heart fruit wine.

Background technology

Wine has special sweet-smelling, be loved by the people, the wine in market is that nourishing function is limited based on white wine, beer, red wine etc. mostly, along with the requirement of people to health is more and more higher, the drinks with nourishing function then can appear in the life of people more frequently.Fruit wine is the mild drinking wine brewageed through techniques such as fragmentation, pressure extracting juice or the fermentation of belt leather seed, immersion or allotments for raw material with the fruit of various artificial growth or wild fruit, it is rich in organic acid, ester class and multivitamin, in brewing fruit wine process, acidity adjustment is most important, generally be used for the raw material of fermentation fruit wine has higher acidity more, organic acid content is too high, can cause that vinosity is sour and astringent, wine body is coarse, be difficult to entrance, there will be wine liquid loss of gloss, muddy phenomenon toward contact.

Summary of the invention

The present invention, in order to make up the deficiency of prior art, provides a kind of tranquilizing by nourishing the heart fruit wine and preparation method thereof.

The technical solution adopted in the present invention is:

A kind of tranquilizing by nourishing the heart fruit wine, be made up of following raw material:

Spirulina 1-1.2, Sanchi Flower 0.7-0.9, Poria cocos 1-1.1, blue fragrant sub-0.5-0.7, Tuber Fleeceflower Stem 0.4-0.6, root of Manchurian Currant 1-1.3, green plum 3-4, coffee 2-3, honey 4-5, yellow rice wine 80-90, lotus seeds 2-3, Semen Platycladi 2-3, lily 3-4, shaddock 60-70, pineapple 5-6, polygalacturonase are appropriate, K ₂c ₄h ₄o ₆in right amount, potassium metabisulfite is appropriate, water is appropriate:

The preparation method of a kind of tranquilizing by nourishing the heart fruit wine according to claim 1, is characterized in that comprising the following steps:

(1) Folium Chrysanthemi, Yerbadetajo Herb, Fructus Gardeniae Preparatus, Spora Lygodii, Herba Cymbopogonis Citrari, ear water amaranth are added 6-7 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid;

(2) food steamer is together put on Semen Platycladi, Semen Lilii viriduli, lotus seeds surface after watering honey and steam 50-60 minute, taking-up is stirred into pureed and is obtained honey dry fruit mud; Get pineapple peeling to dice, green plum is scalded to pull out after boiling 5-6 minute and together to steep with pineapple fourth, honey dry fruit mud that the inherent polygalacturonase addition of yellow rice wine is 0.25%, potassium metabisulfite addition 0.01g/L, inoculum size 1.0g/L, filter to obtain former wine after initial pH=3.3, leavening temperature 24 DEG C of condition bottom fermentation 10d;

(3) round a shaddock crust and open a circular hole, coffee is injected in shaddock in circular hole, the boiling hotter 20-30 minute of boiling water leaching put into upward by whole shaddock by circular hole, takes out, local flavor Fructus Citri grandis juice of squeezing the juice after removing pomelo peel to obtain;

(4) K is added toward the interior addition by 1.6g/L after being mixed with local flavor Fructus Citri grandis juice by former wine ₂c ₄h ₄o ₆rear leave standstill 10-12h, by local flavor Fructus Citri grandis juice, former wine, herb liquid and remain each raw material fully mix after temperature be 50 DEG C, face pressure reduction carries out membrane ultrafiltration process 30min under being 0.14MP and get final product.

Beneficial effect of the present invention is:

Fruit wine glycol of the present invention is delicious, fragrant and sweet tasty and refreshing, by adding K ₂c ₄h ₄o ₆reduce the acidity of fruit wine, thus add fruit wine local flavor and stability, utilize membrane ultrafiltration process that fruit wine transparency is increased, make wine body mouthfeel softer, color is vivid transparent; Wherein added lotus seeds, Semen Platycladi, lily etc. have enriched the mouthfeel of wine, also make the present invention can tranquilizing by nourishing the heart, moisten the lung and relieve the cough, good promoter action is played to the health of people, in addition, the present invention with the addition of multiple herbal medicine in the course of processing, has effect of heat-clearing toxin expelling, strengthening spleen and nourishing stomach, tonifying Qi of refreshing oneself, tranquilizing and allaying excitement, the cool blood of flat liver.

Embodiment

A kind of tranquilizing by nourishing the heart fruit wine, be made up of following weight part (kilogram) raw material:

Spirulina 1, Sanchi Flower 0.7, Poria cocos 1, blue fragrant son 0.5, Tuber Fleeceflower Stem 0.4, root of Manchurian Currant 1, green plum 3, coffee 2, honey 4, yellow rice wine 80, lotus seeds 2, Semen Platycladi 2, lily 3, shaddock 60, pineapple 5, polygalacturonase are appropriate, K ₂c ₄h ₄o ₆in right amount, potassium metabisulfite is appropriate, water is appropriate:

The preparation method of a kind of tranquilizing by nourishing the heart fruit wine according to claim 1, comprises the following steps:

(1) Folium Chrysanthemi, Yerbadetajo Herb, Fructus Gardeniae Preparatus, Spora Lygodii, Herba Cymbopogonis Citrari, ear water amaranth are added 6 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid;

(2) food steamer is together put on Semen Platycladi, Semen Lilii viriduli, lotus seeds surface after watering honey and steam 50-60 minute, taking-up is stirred into pureed and is obtained honey dry fruit mud; Get pineapple peeling to dice, green plum is scalded to pull out after boiling 5-6 minute and together to steep with pineapple fourth, honey dry fruit mud that the inherent polygalacturonase addition of yellow rice wine is 0.25%, potassium metabisulfite addition 0.01g/L, inoculum size 1.0g/L, filter to obtain former wine after initial pH=3.3, leavening temperature 24 DEG C of condition bottom fermentation 10d;

(3) round a shaddock crust and open a circular hole, coffee is injected in shaddock in circular hole, boiling hotter 20 minutes of boiling water leaching put into upward by whole shaddock by circular hole, takes out, local flavor Fructus Citri grandis juice of squeezing the juice after removing pomelo peel to obtain;

(4) K is added toward the interior addition by 1.6g/L after being mixed with local flavor Fructus Citri grandis juice by former wine ₂c ₄h ₄o ₆rear leave standstill 10h, by local flavor Fructus Citri grandis juice, former wine, herb liquid and remain each raw material fully mix after temperature be 50 DEG C, face pressure reduction carries out membrane ultrafiltration process 30min under being 0.14MP and get final product.

Claims (2)

1. a tranquilizing by nourishing the heart fruit wine, is characterized in that being made up of following raw material:

Spirulina 1-1.2, Sanchi Flower 0.7-0.9, Poria cocos 1-1.1, blue fragrant sub-0.5-0.7, Tuber Fleeceflower Stem 0.4-0.6, root of Manchurian Currant 1-1.3, green plum 3-4, coffee 2-3, honey 4-5, yellow rice wine 80-90, lotus seeds 2-3, Semen Platycladi 2-3, lily 3-4, shaddock 60-70, pineapple 5-6, polygalacturonase are appropriate, K ₂c ₄h ₄o ₆in right amount, potassium metabisulfite is appropriate, water is appropriate.

2. the preparation method of a kind of tranquilizing by nourishing the heart fruit wine according to claim 1, is characterized in that comprising the following steps:

(1) Folium Chrysanthemi, Yerbadetajo Herb, Fructus Gardeniae Preparatus, Spora Lygodii, Herba Cymbopogonis Citrari, ear water amaranth are added 6-7 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid;

(2) food steamer is together put on Semen Platycladi, Semen Lilii viriduli, lotus seeds surface after watering honey and steam 50-60 minute, taking-up is stirred into pureed and is obtained honey dry fruit mud; Get pineapple peeling to dice, green plum is scalded to pull out after boiling 5-6 minute and together to steep with pineapple fourth, honey dry fruit mud that the inherent polygalacturonase addition of yellow rice wine is 0.25%, potassium metabisulfite addition 0.01g/L, inoculum size 1.0g/L, filter to obtain former wine after initial pH=3.3, leavening temperature 24 DEG C of condition bottom fermentation 10d;

(3) round a shaddock crust and open a circular hole, coffee is injected in shaddock in circular hole, the boiling hotter 20-30 minute of boiling water leaching put into upward by whole shaddock by circular hole, takes out, local flavor Fructus Citri grandis juice of squeezing the juice after removing pomelo peel to obtain;

(4) K is added toward the interior addition by 1.6g/L after being mixed with local flavor Fructus Citri grandis juice by former wine ₂c ₄h ₄o ₆rear leave standstill 10-12h, by local flavor Fructus Citri grandis juice, former wine, herb liquid and remain each raw material fully mix after temperature be 50 DEG C, face pressure reduction carries out membrane ultrafiltration process 30min under being 0.14MP and get final product.