CN105176730A - Preparation method of fructus rhodomyrti wine - Google Patents

Preparation method of fructus rhodomyrti wine Download PDF

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Publication number
CN105176730A
CN105176730A CN201510547259.2A CN201510547259A CN105176730A CN 105176730 A CN105176730 A CN 105176730A CN 201510547259 A CN201510547259 A CN 201510547259A CN 105176730 A CN105176730 A CN 105176730A
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China
Prior art keywords
wine
weight
parts
sub
glutinous rice
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CN201510547259.2A
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Chinese (zh)
Inventor
王海东
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广西运亨酒业有限公司
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Priority to CN201510547259.2A priority Critical patent/CN105176730A/en
Publication of CN105176730A publication Critical patent/CN105176730A/en

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Abstract

The invention relates to the technical field of wine products, in particular to a preparation method of fructus rhodomyrti wine, wherein the method comprises the following preparing steps: weighing glutinous rice, fructus rhodomyrti, lemons and dendrobium officinale, preprocessing the raw materials, cooking, fermenting, fermenting once again, clarifying and filtering so as to obtain the fructus rhodomyrti wine. The fructus rhodomyrti wine prepared by the preparation method disclosed by the invention has good functions of replenishing blood, nourishing blood, controlling nocturnal emission, tonifying spleen and nourishing stomach, enhancing body immunity and the like, and the fructus rhodomyrti wine has strong oxidation-resisting and anti-aging functions; and effective ingredients of the fructus rhodomyrti wine can easily be absorbed by human bodies, and the stability of the fructus rhodomyrti wine is good in storage.

Description

A kind of preparation method harvesting sub-wine

Technical field

The present invention relates to the technical field of drinks goods, particularly a kind of preparation method harvesting sub-wine.

Background technology

Harvest son, have another name called Stenocalyx micheli, peach ma, harvest son, mountain is harvested, secondary Buddhist nun, be the myrtaceous fruit of myrtle, be distributed in Guangdong, Guangxi, Fujian, Taiwan, Yunnan, Guizhou etc. and save.The mellow fruit harvesting son is atropurpureus berry, delicious, edible, also can make wine.Harvest sub-nature and flavor sweet, puckery, flat, enter spleen, kidney, liver three warp, there is nourishing blood and hemoslasis, control metrorrhagia, haematemesis, nosebleed epistaxis, have blood in stool, puckery intestines controlling nocturnal emission with astringent drugs, control dysentery, seminal emission, band under.In addition the contained nutritive ingredient of son is harvested more, the nutritive substances such as rich in proteins, sugar, fat and multiple mineral element, amino acid, VITAMIN and the strong biomass active material such as blue and white element, flavones, β-carotene of oxidation-resistance, having significantly anti-oxidant, anti-ageing reason effect of waiting for a long time, is a kind of natural biological resource integrating nutrition, health care, medicinal function.

In recent years, harvest sub-wine gradually by people cognition, harvest sub-wine with harvesting sub brewed gained, have and harvest sub distinctive fragrance, nutrient health-care function is higher.Traditional immersion process harvesting sub-wine dries harvesting after son is plucked, obtain with soaking in Chinese liquor 4 ~ 6 months, but traditional alcoholic method to the extracts active ingredients efficiency of harvesting in son low and made harvest sub-wine, health-care effect is not good, absorption of human body is bad, depot poor.

Summary of the invention

Technical problem to be solved by this invention is to provide a kind of preparation method harvesting sub-wine, and sub-wine effect that what this preparation method prepared harvest is good, and effective constituent is easily absorbed by the body, excellent storage stability.

For achieving the above object, the present invention adopts following technical scheme:

The invention provides a kind of preparation method harvesting sub-wine, comprise following preparation process:

(1) take raw material by following weight part: 10 ~ 20 parts, glutinous rice, harvest son 70 ~ 80 parts, 2 ~ 6 parts, lemon, Herba Dendrobii 10 ~ 20 parts;

(2) clean and drain the water, drying for subsequent use, Herba Dendrobii is pulverized, and obtains dendrobium officinale powder for subsequent use;

(3) get after 2/3 weight glutinous rice cleans, add the water of its weight equivalent, cook, then sprinkle dendrobium officinale powder, and then spread and harvest son, after steaming 5 ~ 10min, be cooled to 30 ~ 35 DEG C;

(4) pulled an oar by lemon, then with the glutinous rice cooked, dendrobium officinale powder with harvest son and mix, pasteurization, the yeast of sub-weight 0.3 ~ 0.8% is harvested in access, 30 ~ 35 DEG C of bottom fermentations 30 ~ 35 hours, obtains fermented product;

(5) again 1/3 remaining weight glutinous rice is added the water of its weight equivalent, cook, be cooled to 30 ~ 35 DEG C, add in fermented product, mix, then at 18 ~ 23 DEG C, ferment 60 ~ 180 days;

(6) add the finings harvesting sub-weight 0.12 ~ 0.28%, stir 5 ~ 10min, leave standstill 10 ~ 16 hours, diatomite filtration, can obtain harvesting sub-wine.

Preferably, step takes following raw material in (1): 15 parts, glutinous rice, harvests son 75 parts, 4 parts, lemon, Herba Dendrobii 15 parts.Material combination of the present invention, effectively improves and harvests the oxidation resistant effect of sub-wine, effectively controls the alcoholic strength harvesting sub-wine, improves the local flavor harvesting sub-wine.

Preferably, in step (2), Herba Dendrobii is crushed to 150 ~ 300 orders.Herba Dendrobii is pulverized, harvests in sub-wine process in preparation, fully can discharge effect of Herba Dendrobii, be beneficial to and can be good at carrying out neutralization reaction with other raw material in steamed journey, improve the overall efficacy of harvesting sub-wine, be crushed to 150 ~ 300 object effects best.

Preferably, the mixture of to be 10 ~ 20 weight part mass concentrations be 0.4 ~ 0.9% fish glue liquid, 0.5 ~ 1.8 weight part tannin and 2 ~ 6 weight part chitosans of the finings in step (6).Use compound clarifier, the effect of clarification is best, and what obtain harvests sub-wine clear, can keep harvesting the local flavor of sub-wine and significantly improve the package stability harvesting sub-wine.

Preferably, temperature when leaving standstill in step (6) is 6 ~ 11 DEG C.Carry out at a suitable temperature leaving standstill clarification, the local flavor harvesting sub-wine can be kept, and the research of chaotic phenomenon that super temperature range occurs can be prevented outward.

Beneficial effect of the present invention is:

1, raw material first at high temperature ferments by the present invention, then ferments at low temperatures, effectively improves activity and the speed of growth of yeast, now the breeding amount of yeast is much larger than the miscellaneous bacteria such as acetic bacteria, milk-acid bacteria, after proceeding to long low temperature fermentation, effectively can avoid the souring of wine body, keep the local flavor harvesting sub-wine.

2, after carrying out first time thermophilic fermentation, then add and cook glutinous rice, ensure the alcoholic strength harvesting sub-wine, and improve the local flavor harvesting sub-wine.

3, the present invention adopts the finings of compound to carry out clarifying treatment, wine body clear, no suspended substance and precipitation, improves simultaneously and harvests the local flavor of sub-wine and the stability of storage.

4, the present invention because of raw material by fermentation, a lot of macromole changes small molecules into, adds Herba Dendrobii reinforcing stomach reg fluid, improves stomach to the receptivity of effective constituent, therefore the effective constituent of harvesting in sub-wine prepared easily is absorbed by the body, and improves the effect of harvesting sub-wine.

5, of the present invention prepare harvest that sub-drinking utensils is enriched blood, nourished blood, controlling nocturnal emission with astringent drugs, strengthening spleen and nourishing stomach, strengthens the effects such as body immunity, and has very strong anti-oxidant anti-aging effect.

Embodiment

Below in conjunction with embodiment, the invention will be further described, but the present invention is not limited to these embodiments.

Embodiment 1

(1) take raw material by following weight part: 10 parts, glutinous rice, harvest son 70 parts, 6 parts, lemon, Herba Dendrobii 20 parts;

(2) harvest son clean and drain the water, dry for subsequent use, Herba Dendrobii is crushed to 300 orders, obtains dendrobium officinale powder for subsequent use;

(3) get after 2/3 weight glutinous rice cleans, add the water of its weight equivalent, cook, then sprinkle dendrobium officinale powder, and then spread and harvest son, after steaming 5min, be cooled to 30 DEG C;

(4) pulled an oar by lemon, then with the glutinous rice cooked, dendrobium officinale powder with harvest son and mix, pasteurization, the yeast of sub-weight 0.3% is harvested in access, 35 DEG C of bottom fermentations 30 hours, obtains fermented product;

(5) again 1/3 remaining weight glutinous rice is added the water of its weight equivalent, cook, be cooled to 35 DEG C, add in fermented product, mix, then at 18 DEG C, ferment 180 days;

(6) add the finings harvesting sub-weight 0.12%, stir 5min, at 11 DEG C, leave standstill 10 hours, diatomite filtration, can obtain harvesting sub-wine.

Wherein, the mixture of finings to be 10 weight part mass concentrations be 0.9% fish glue liquid, 1.8 weight part tannin and 6 weight part chitosans.

Embodiment 2

(1) take raw material by following weight part: 13 parts, glutinous rice, harvest son 73 parts, 5 parts, lemon, Herba Dendrobii 18 parts;

(2) harvest son clean and drain the water, dry for subsequent use, Herba Dendrobii is crushed to 260 orders, obtains dendrobium officinale powder for subsequent use;

(3) get after 2/3 weight glutinous rice cleans, add the water of its weight equivalent, cook, then sprinkle dendrobium officinale powder, and then spread and harvest son, after steaming 6min, be cooled to 32 DEG C;

(4) pulled an oar by lemon, then with the glutinous rice cooked, dendrobium officinale powder with harvest son and mix, pasteurization, the yeast of sub-weight 0.4% is harvested in access, 33 DEG C of bottom fermentations 31 hours, obtains fermented product;

(5) again 1/3 remaining weight glutinous rice is added the water of its weight equivalent, cook, be cooled to 33 DEG C, add in fermented product, mix, then at 19 DEG C, ferment 150 days;

(6) add the finings harvesting sub-weight 0.16%, stir 7min, at 10 DEG C, leave standstill 12 hours, diatomite filtration, can obtain harvesting sub-wine.

Wherein, the mixture of finings to be 13 weight part mass concentrations be 0.7% fish glue liquid, 1.4 weight part tannin and 5 weight part chitosans.

Embodiment 3

(1) take raw material by following weight part: 15 parts, glutinous rice, harvest son 75 parts, 4 parts, lemon, Herba Dendrobii 15 parts;

(2) harvest son clean and drain the water, dry for subsequent use, Herba Dendrobii is crushed to 210 orders, obtains dendrobium officinale powder for subsequent use;

(3) get after 2/3 weight glutinous rice cleans, add the water of its weight equivalent, cook, then sprinkle dendrobium officinale powder, and then spread and harvest son, after steaming 7min, be cooled to 33 DEG C;

(4) pulled an oar by lemon, then with the glutinous rice cooked, dendrobium officinale powder with harvest son and mix, pasteurization, the yeast of sub-weight 0.5% is harvested in access, 32 DEG C of bottom fermentations 32 hours, obtains fermented product;

(5) again 1/3 remaining weight glutinous rice is added the water of its weight equivalent, cook, be cooled to 32 DEG C, add in fermented product, mix, then at 20 DEG C, ferment 120 days;

(6) add the finings harvesting sub-weight 0.2%, stir 8min, at 8 DEG C, leave standstill 13 hours, diatomite filtration, can obtain harvesting sub-wine.

Wherein, the mixture of finings to be 15 weight part mass concentrations be 0.6% fish glue liquid, 1.1 weight part tannin and 4 weight part chitosans.

Embodiment 4

(1) take raw material by following weight part: 18 parts, glutinous rice, harvest son 78 parts, 3 parts, lemon, Herba Dendrobii 13 parts;

(2) harvest son clean and drain the water, dry for subsequent use, Herba Dendrobii is crushed to 180 orders, obtains dendrobium officinale powder for subsequent use;

(3) get after 2/3 weight glutinous rice cleans, add the water of its weight equivalent, cook, then sprinkle dendrobium officinale powder, and then spread and harvest son, after steaming 8min, be cooled to 34 DEG C;

(4) pulled an oar by lemon, then with the glutinous rice cooked, dendrobium officinale powder with harvest son and mix, pasteurization, the yeast of sub-weight 0.6% is harvested in access, 31 DEG C of bottom fermentations 33 hours, obtains fermented product;

(5) again 1/3 remaining weight glutinous rice is added the water of its weight equivalent, cook, be cooled to 31 DEG C, add in fermented product, mix, then at 21 DEG C, ferment 90 days;

(6) add the finings harvesting sub-weight 0.24%, stir 9min, at 7 DEG C, leave standstill 15 hours, diatomite filtration, can obtain harvesting sub-wine.

Wherein, the mixture of finings to be 18 weight part mass concentrations be 0.5% fish glue liquid, 0.8 weight part tannin and 3 weight part chitosans.

Embodiment 5

(1) take raw material by following weight part: 20 parts, glutinous rice, harvest son 80 parts, 2 parts, lemon, Herba Dendrobii 10 parts;

(2) harvest son clean and drain the water, dry for subsequent use, Herba Dendrobii is crushed to 150 orders, obtains dendrobium officinale powder for subsequent use;

(3) get after 2/3 weight glutinous rice cleans, add the water of its weight equivalent, cook, then sprinkle dendrobium officinale powder, and then spread and harvest son, after steaming 10min, be cooled to 35 DEG C;

(4) pulled an oar by lemon, then with the glutinous rice cooked, dendrobium officinale powder with harvest son and mix, pasteurization, the yeast of sub-weight 0.8% is harvested in access, 30 DEG C of bottom fermentations 35 hours, obtains fermented product;

(5) again 1/3 remaining weight glutinous rice is added the water of its weight equivalent, cook, be cooled to 30 DEG C, add in fermented product, mix, then at 23 DEG C, ferment 60 days;

(6) add the finings harvesting sub-weight 0.28%, stir 10min, at 6 DEG C, leave standstill 16 hours, diatomite filtration, can obtain harvesting sub-wine.

Wherein, the mixture of finings to be 20 weight part mass concentrations be 0.4% fish glue liquid, 0.5 weight part tannin and 2 weight part chitosans.

Claims (5)

1. harvest a preparation method for sub-wine, it is characterized in that, comprise following preparation process:
(1) take raw material by following weight part: 10 ~ 20 parts, glutinous rice, harvest son 70 ~ 80 parts, 2 ~ 6 parts, lemon, Herba Dendrobii 10 ~ 20 parts;
(2) harvest son clean and drain the water, dry for subsequent use, Herba Dendrobii is pulverized, and obtains dendrobium officinale powder for subsequent use;
(3) get after 2/3 weight glutinous rice cleans, add the water of its weight equivalent, cook, then sprinkle dendrobium officinale powder, and then spread and harvest son, after steaming 5 ~ 10min, be cooled to 30 ~ 35 DEG C;
(4) pulled an oar by lemon, then with the glutinous rice cooked, dendrobium officinale powder with harvest son and mix, pasteurization, the yeast of sub-weight 0.3 ~ 0.8% is harvested in access, 30 ~ 35 DEG C of bottom fermentations 30 ~ 35 hours, obtains fermented product;
(5) again 1/3 remaining weight glutinous rice is added the water of its weight equivalent, cook, be cooled to 30 ~ 35 DEG C, add in fermented product, mix, then at 18 ~ 23 DEG C, ferment 60 ~ 180 days;
(6) add the finings harvesting sub-weight 0.12 ~ 0.28%, stir 5 ~ 10min, leave standstill 10 ~ 16 hours, diatomite filtration, can obtain harvesting sub-wine.
2. the preparation method harvesting sub-wine according to claim 1, is characterized in that: step takes following raw material in (1): 15 parts, glutinous rice, harvests son 75 parts, 4 parts, lemon, Herba Dendrobii 15 parts.
3. the preparation method harvesting sub-wine according to claim 1, is characterized in that: in step (2), Herba Dendrobii is crushed to 150 ~ 300 orders.
4. the preparation method harvesting sub-wine according to claim 1, is characterized in that: the mixture of to be 10 ~ 20 weight part mass concentrations be 0.4 ~ 0.9% fish glue liquid, 0.5 ~ 1.8 weight part tannin and 2 ~ 6 weight part chitosans of the finings in step (6).
5. the preparation method harvesting sub-wine according to claim 1, is characterized in that: temperature when leaving standstill in step (6) is 6 ~ 11 DEG C.
CN201510547259.2A 2015-08-31 2015-08-31 Preparation method of fructus rhodomyrti wine CN105176730A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106754182A (en) * 2017-01-13 2017-05-31 广西运亨酒业有限公司 The preparation method of sub- wine is harvested in health care

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Publication number Priority date Publication date Assignee Title
KR101201739B1 (en) * 2012-05-31 2012-11-15 김형섭 Method of Manufacturing Functional Rice Wine for Long Term Storage
CN103013763A (en) * 2012-12-14 2013-04-03 余芳 Method for processing blueberry wine
CN103045430A (en) * 2012-12-03 2013-04-17 暨南大学 Anthocyanin-rich fructus rhodomyrti fermented fruit wine and preparation method thereof
CN103540472A (en) * 2013-10-30 2014-01-29 覃楚越 Preparation method of myrtle fruit wine
CN104450397A (en) * 2014-11-29 2015-03-25 罗生芳 Preparation method of glutinous rice wine containing dendrobium officinale
CN104789412A (en) * 2015-05-02 2015-07-22 张俊辉 Method for brewing sechium edule wine

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101201739B1 (en) * 2012-05-31 2012-11-15 김형섭 Method of Manufacturing Functional Rice Wine for Long Term Storage
CN103045430A (en) * 2012-12-03 2013-04-17 暨南大学 Anthocyanin-rich fructus rhodomyrti fermented fruit wine and preparation method thereof
CN103013763A (en) * 2012-12-14 2013-04-03 余芳 Method for processing blueberry wine
CN103540472A (en) * 2013-10-30 2014-01-29 覃楚越 Preparation method of myrtle fruit wine
CN104450397A (en) * 2014-11-29 2015-03-25 罗生芳 Preparation method of glutinous rice wine containing dendrobium officinale
CN104789412A (en) * 2015-05-02 2015-07-22 张俊辉 Method for brewing sechium edule wine

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106754182A (en) * 2017-01-13 2017-05-31 广西运亨酒业有限公司 The preparation method of sub- wine is harvested in health care

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Application publication date: 20151223