CN105154290A - Myrtle wine and preparation method thereof - Google Patents

Myrtle wine and preparation method thereof Download PDF

Info

Publication number
CN105154290A
CN105154290A CN201510668525.7A CN201510668525A CN105154290A CN 105154290 A CN105154290 A CN 105154290A CN 201510668525 A CN201510668525 A CN 201510668525A CN 105154290 A CN105154290 A CN 105154290A
Authority
CN
China
Prior art keywords
wine
myrtle
parts
membrane
matrimony vine
Prior art date
Application number
CN201510668525.7A
Other languages
Chinese (zh)
Inventor
戚炎月
Original Assignee
戚炎月
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 戚炎月 filed Critical 戚炎月
Priority to CN201510668525.7A priority Critical patent/CN105154290A/en
Publication of CN105154290A publication Critical patent/CN105154290A/en

Links

Abstract

The invention relates to myrtle wine and a preparation method thereof, and belongs to the technical field of alcoholic beverages. The myrtle wine is prepared from the following components in parts by weight: myrtle, wolfberries, endothelium corneum gigeriae galli, rock candy and rice wine. The myrtle wine has the functions of dispelling wind, clearing heat, moisturizing skin and relieving cough.

Description

A kind of Myrtle wine and preparation method thereof
Technical field
The present invention relates to alcoholic beverage field, especially relate to a kind of Myrtle wine.
Background technology
Myrtle fruit is a kind of wine resources of high-quality, has that juice is many, soluble solid content is high, moderately sour and sweet, a feature such as the smell of fruits is very sweet, color and luster good, pollute less, aboundresources.The exploitation of fruit wine " Taojinniang " meet the four characteristics of current fruit wine development, have a extensive future.
Summary of the invention
The invention provides a kind of Myrtle wine, Myrtle wine provided by the present invention, sweet mouthfeel is delicious, has effect of wind and heat dispersing, moisturizing cough-relieving.
Technical scheme of the present invention is as follows:
A kind of Myrtle wine, described Myrtle wine is prepared from by following raw material: Stenocalyx micheli, matrimony vine, Membrane of Chicken Gizzard, rock sugar, rice wine.
Further, described Myrtle wine is prepared from by the raw material of following weight part: Stenocalyx micheli 100-200 part, matrimony vine 50-70 part, Membrane of Chicken Gizzard 50-70 part, rock sugar 20-40 part, 600 parts-800 parts, rice wine.
Further, described Myrtle wine is prepared from by the raw material of following weight part: Stenocalyx micheli 150 parts, matrimony vine 60 parts, Membrane of Chicken Gizzard 60 parts, 30 parts, rock sugar, 700 parts, rice wine.
It is as follows that the present invention prepares scheme:
1), choose fresh, ripe, have no mechanical damage, without go rotten Stenocalyx micheli, with clear water clean after dry its surface-moisture;
2), matrimony vine, Membrane of Chicken Gizzard, rock sugar are joined and are uniformly mixed in Stenocalyx micheli after, pour rice wine sealing and fermenting into;
3), by the temperature of fermentor tank control in 20-25 degree, ferment after 30-40 days, the temperature of ferment tank is controlled continue fermentation 30 days at 30-35 degree;
4), by the Myrtle wine after fermentation filter, then through autoclaving.
The preparation method of Myrtle wine of the present invention is simple, easy handling, and has effect of wind and heat dispersing, moisturizing cough-relieving.
Below in conjunction with embodiment, technical scheme of the present invention is described further.
[embodiment]
The following examples can help those skilled in the art more fully to understand the present invention.But the present invention cannot be limited by any way, the number in the embodiment of the present invention can be chosen as according to the actual needs gram or kilogram.
Embodiment 1
A kind of Myrtle wine, is made up of (every part of 1g) according to weight classification following component: Stenocalyx micheli 100 parts, matrimony vine 50 parts, Membrane of Chicken Gizzard 50 parts, 20 parts, rock sugar, 600 parts, rice wine.
The preparation method of above-mentioned Myrtle wine is as follows:
1), choose fresh, ripe, have no mechanical damage, without go rotten Stenocalyx micheli, with clear water clean after dry its surface-moisture;
2), matrimony vine, Membrane of Chicken Gizzard, rock sugar are joined and are uniformly mixed in Stenocalyx micheli after, pour rice wine sealing and fermenting into;
3), by the temperature of fermentor tank control in 20-25 degree, ferment after 30-40 days, the temperature of ferment tank is controlled continue fermentation 30 days at 30-35 degree;
4), by the Myrtle wine after fermentation filter, then through autoclaving.
Embodiment 2
A kind of Myrtle wine, is made up of (every part of 1g) according to weight classification following component: Stenocalyx micheli 150 parts, matrimony vine 60 parts, Membrane of Chicken Gizzard 60 parts, 30 parts, rock sugar, 700 parts, rice wine.
The preparation method of above-mentioned Myrtle wine is as follows:
1), choose fresh, ripe, have no mechanical damage, without go rotten Stenocalyx micheli, with clear water clean after dry its surface-moisture;
2), matrimony vine, Membrane of Chicken Gizzard, rock sugar are joined and are uniformly mixed in Stenocalyx micheli after, pour rice wine sealing and fermenting into;
3), by the temperature of fermentor tank control in 20-25 degree, ferment after 30-40 days, the temperature of ferment tank is controlled continue fermentation 30 days at 30-35 degree;
4), by the Myrtle wine after fermentation filter, then through autoclaving.
Embodiment 3
A kind of Myrtle wine, is made up of (every part of 1g) according to weight classification following component: Stenocalyx micheli 200 parts, matrimony vine 70 parts, Membrane of Chicken Gizzard 70 parts, 40 parts, rock sugar, 800 parts, rice wine.
The preparation method of above-mentioned Myrtle wine is as follows:
1), choose fresh, ripe, have no mechanical damage, without go rotten Stenocalyx micheli, with clear water clean after dry its surface-moisture;
2), matrimony vine, Membrane of Chicken Gizzard, rock sugar are joined and are uniformly mixed in Stenocalyx micheli after, pour rice wine sealing and fermenting into;
3), by the temperature of fermentor tank control in 20-25 degree, ferment after 30-40 days, the temperature of ferment tank is controlled continue fermentation 30 days at 30-35 degree;
4), by the Myrtle wine after fermentation filter, then through autoclaving.
Although above the present invention is described in detail with a general description of the specific embodiments, on basis of the present invention, can make some modifications or improvements it, this will be apparent to those skilled in the art.Therefore, these modifications or improvements without departing from theon the basis of the spirit of the present invention, all belong to the scope of protection of present invention.

Claims (4)

1. a Myrtle wine, is characterized in that, described Myrtle wine is prepared from by following raw material: Stenocalyx micheli, matrimony vine, Membrane of Chicken Gizzard, rock sugar, rice wine.
2. Myrtle wine as claimed in claim 1, it is characterized in that, described Myrtle wine is prepared from by the raw material of following weight part: Stenocalyx micheli 100-200 part, matrimony vine 50-70 part, Membrane of Chicken Gizzard 50-70 part, rock sugar 20-40 part, 600 parts-800 parts, rice wine.
3. Myrtle wine as claimed in claim 1, it is characterized in that, described Myrtle wine is prepared from by the raw material of following weight part: Stenocalyx micheli 150 parts, matrimony vine 60 parts, Membrane of Chicken Gizzard 60 parts, 30 parts, rock sugar, 700 parts, rice wine.
4. a preparation method for Myrtle wine as claimed in claim 1, is characterized in that: described preparation method comprises the steps:
1), choose fresh, ripe, have no mechanical damage, without go rotten Stenocalyx micheli, with clear water clean after dry its surface-moisture of its surface-moisture;
2), matrimony vine, Membrane of Chicken Gizzard, rock sugar are joined and are uniformly mixed in Stenocalyx micheli after, pour rice wine sealing and fermenting into;
3), by the temperature of fermentor tank control in 20-25 degree, ferment after 30-40 days, the temperature of ferment tank is controlled continue fermentation 30 days at 30-35 degree;
4), by the Myrtle wine after fermentation filter, then through autoclaving.
CN201510668525.7A 2015-10-13 2015-10-13 Myrtle wine and preparation method thereof CN105154290A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201510668525.7A CN105154290A (en) 2015-10-13 2015-10-13 Myrtle wine and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201510668525.7A CN105154290A (en) 2015-10-13 2015-10-13 Myrtle wine and preparation method thereof

Publications (1)

Publication Number Publication Date
CN105154290A true CN105154290A (en) 2015-12-16

Family

ID=54795344

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201510668525.7A CN105154290A (en) 2015-10-13 2015-10-13 Myrtle wine and preparation method thereof

Country Status (1)

Country Link
CN (1) CN105154290A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105602803A (en) * 2016-03-29 2016-05-25 欧振云 Rhodomyrtus tomentosa wine and brewage method thereof
CN106754149A (en) * 2017-02-14 2017-05-31 唐翔 A kind of hill gooseberry's health liquor and preparation method thereof

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1093402A (en) * 1993-04-09 1994-10-12 南靖县兴源果酒厂 The preparation method of Stenocalyx micheli's fruit wine
CN1323883A (en) * 2001-06-05 2001-11-28 王步先 Jinniangzi wine and its making process
CN103666911A (en) * 2013-11-27 2014-03-26 廖智明 Myrtle wine
CN104312869A (en) * 2014-10-27 2015-01-28 邓维新 Myrtle wine and preparation method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1093402A (en) * 1993-04-09 1994-10-12 南靖县兴源果酒厂 The preparation method of Stenocalyx micheli's fruit wine
CN1323883A (en) * 2001-06-05 2001-11-28 王步先 Jinniangzi wine and its making process
CN103666911A (en) * 2013-11-27 2014-03-26 廖智明 Myrtle wine
CN104312869A (en) * 2014-10-27 2015-01-28 邓维新 Myrtle wine and preparation method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105602803A (en) * 2016-03-29 2016-05-25 欧振云 Rhodomyrtus tomentosa wine and brewage method thereof
CN106754149A (en) * 2017-02-14 2017-05-31 唐翔 A kind of hill gooseberry's health liquor and preparation method thereof

Similar Documents

Publication Publication Date Title
CN104232390B (en) Brewing method for grape wine
CN103013763B (en) Method for processing blueberry wine
CN104664405A (en) Fat-reducing and weight-losing fruit enzyme powder and preparation method thereof
CN105410570A (en) Method for producing dragon fruit health drink
CN104928107B (en) A kind of ground sealed yellow wine and its brewing method
CN103931693A (en) Spicy dried meat floss bread
CN103349137B (en) Production method for winey coffee beans
CN103103053A (en) Okra fruit and vegetable composite liquor and preparation method thereof
CN103266037B (en) Tea fruit wine and preparation method thereof
CN104543844A (en) Blueberry enzyme
CN103509671B (en) A kind of production method of ferment type cactus fruit dew tea wine
CN102250701B (en) Functional beer and brewing method thereof
CN103232915B (en) Radix codonopsis lanceolatae-containing tea rice wine and preparation method thereof
CN100998424A (en) Method for cooking fish with distillers' grains
CN106520451A (en) Monascus fruit wine and preparation method thereof
CN102604789A (en) Production technology of fructus phyllanthi wine
CN102676329A (en) Process for brewing fortified grape wine by using amur grape
CN104774228A (en) Method for preparing persimmon tannin from persimmon
CN103642635A (en) Production method for completely-fermented mulberry wine and product
CN104403861A (en) Fresh wine and brewing technique thereof
CN105273910B (en) A kind of dragon fruit pericarp fermented beverage and preparation method thereof
CN102669780A (en) Technique for fermentation production of fruit vinegar beverage by utilizing orange peel residue
CN103451063A (en) Brewing method of emblic leafflower fruit wine
CN103931704B (en) A kind of grape functional biscuit and preparation method thereof
CN103999974A (en) Preparation methods for green tea enzyme and green tea enzyme beverage

Legal Events

Date Code Title Description
PB01 Publication
C06 Publication
SE01 Entry into force of request for substantive examination
C10 Entry into substantive examination
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20151216

WD01 Invention patent application deemed withdrawn after publication