CN105176755A - Brewing process of rubus parvifolius-rubus corchorifolius-cranberry wine - Google Patents
Brewing process of rubus parvifolius-rubus corchorifolius-cranberry wine Download PDFInfo
- Publication number
- CN105176755A CN105176755A CN201510499516.XA CN201510499516A CN105176755A CN 105176755 A CN105176755 A CN 105176755A CN 201510499516 A CN201510499516 A CN 201510499516A CN 105176755 A CN105176755 A CN 105176755A
- Authority
- CN
- China
- Prior art keywords
- wine
- rubus
- mixing
- burdock
- berries
- Prior art date
- Legal status (The legal status 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 status listed.)
- Pending
Links
Abstract
The invention discloses a brewing process of rubus parvifolius-rubus corchorifolius-cranberry wine; the rubus parvifolius-rubus corchorifolius-cranberry wine takes rubus parvifolius, rubus corchorifolius and cranberry as main raw materials and burdock as a matrix, and is brewed by the steps of raw material pretreatment, composite enzyme treatment, burdock pretreatment, dosing fermentation, squeezing filtration, mixing, aging, sterilization and the like. With adopting of rubus parvifolius, rubus corchorifolius and cranberry as the raw materials, nutrients of the finished product wine are enriched; with the raw material soaking and fermentation combined brewing process, the utilization rate of the raw materials can be improved, and the nutrients of the finished product rubus parvifolius-rubus corchorifolius-cranberry wine are more balanced; with adopting of the composite enzyme treatment technology, the utilization of the raw materials is further improved, and the finished product wine is mellow in mouthfeel and long in aftertaste, and besides, also has multiple health-care efficacies of arresting seminal emission and tonifying kidney, dispelling wind-evil and disinhibiting dampness, dispelling the effects of alcohol to quench thirst, eliminating phlegm and detoxifying and the like.
Description
Technical field
The present invention relates to a kind of making method of health promoting wine, especially relate to a kind of making method of three certain kind of berries wine.
Background technology
Rubus parvifolius, cry again that red plum disappears, March bubble etc., be the fruit of Rosaceae rubus machaka Rubus parvifolius." Nanning City's medicine will " is recorded: " the loose stasis of blood, pain relieving, reduces phlegm.Control fall beat, cough, postpartum the stasis of blood pain, dysentery characterized by blood in the stool, hot eye." the sour-sweet succulence of Rubus parvifolius, can edible, wine brewing and vinegar processed etc.Rubus corchorifolius, it is the fruit of Rosaceae rubus machaka Rubus corchorifolius, according to the every 100g Rubus corchorifolius fresh fruit moisture content 84.2g of mensuration, protein 0.2g, fat 0.5g, carbohydrate 13.6g, Mierocrystalline cellulose 3g, ash content 0.5g, calcium 22mg, phosphorus 22mg, magnesium 20mg, sodium 1mg, potassium 168mg, vitaminB10 .03mg, Lin Suanna Vitamin B2 Sodium Phosphate 0.09mg, nicotinic acid 0.9mg, Catergen 5mg, FA 0.2-0.25mg, vitamin P 240mg, due to the sugar contained by Rubus corchorifolius berry, organic acid, vitamins C, vitamin P, FA and hematopoiesis compound combine in phase, fruits nutrition enriches, there is puckery lean kidney, supporing yang improving eyesight, sober up and quench the thirst, to reduce phlegm effect of removing toxic substances.Cranderry, also known as cranberry, Cranberries, bogberry, being commonly called as of Ericaceae Vaccinium crowberry subgenus, it contains abundant Vitamin A, vitamin C, vitamin E, cyanidin(e), urobenzoic acid, catechin, vaccine element etc., have extraordinary anti-oxidant, antibacterial and Purification Benefits of Purifying, Cranberry Juice Cocktail effectively can suppress Hp, resist bacillary stomach ulcer, and there is very strong antioxygenation, low density cholesterol and triglyceride can be reduced, be particularly suitable for women to eat, energy skin maintenance, improve constipation, help to discharge vivotoxin and superabundant fat.
Summary of the invention
Object of the present invention provides a kind of making method of three certain kind of berries wine, natural resources can be effectively utilized, the utilization ratio of further raising raw material, make that finished wine is balanced in nutrition, mouthfeel alcohol and, long times of aftertaste, there is puckery lean kidney, expelling wind and removing dampness, sober up quench the thirst, reduce phlegm the health-care effecies such as removing toxic substances.
The present invention solves the technical scheme that its technical problem takes:
A making method for three certain kind of berries wine, is characterized in that, described making method adopts following steps:
1. raw materials pretreatment: select maturation, complete Rubus parvifolius, Rubus corchorifolius, cranderry, the Rubus parvifolius of 35-50 weight part is got after clean water, the Rubus corchorifolius of 25-40 weight part, the cranderry of 20-30 weight part mixes, obtained mixing raw material, mixing raw material being placed in its weight 3-4 alcoholic strength is doubly that the white wine of 60-65% carries out immersion 20-25 days, immersion terminates rear filtration and obtains soaking wine, mixing raw material, mixing raw material is drained making beating, obtained raw material slurry, in raw material slurry, add its weight 1-2 concentration is doubly the glucose solution of 20-25%, stir, obtained mixed serum,
2. enzymolysis: add the polygalacturonase of its weight 0.04-0.06%, the cellulase of 0.02-0.03% in mixed serum, stir, complex enzyme hydrolysis is carried out in the environment of 45-50 DEG C, leave standstill 5-6h, mixed serum after prozyme process is put into whizzer, whizzer screen cloth is set to 160-180 order, obtained mixing juice and mixing slag;
3. burdock pre-treatment: fresh burdock, after cleaning, is cut into burdock grain, places burdock grain in steam cooker and cooks to ripe and do not stick with paste, take out the mixing juice adding its weight 35-45% in the burdock grain after backward boiling, stir, spread cooling, obtained burdock material;
4. dosing fermentation: add the mixing slag of 50-60%, the distiller's yeast of 25-30%, the distiller's yeast of 10-12%, the yeast of 1-2%, the tap water of 150-180% in burdock material, stir obtained wine unstrained spirits, the temperature control of wine unstrained spirits product is fermented under 25-32 DEG C of condition, when wine unstrained spirits alcoholic strength reaches 25-28% volume ratio, fermentation ends;
5. squeeze and filter: wine unstrained spirits good for zymamsis is carried out solid-liquid separation after pressure filter, obtained fermented wine and vinasse;
6. mix: get step 1. in soaking wine 55-65 weight part, step 5. in fermented wine 35-45 weight part, stir, obtained three certain kind of berries mixing wine, the gelatin of its weight 0.3-0.4%, the agar of 0.1-0.2% is added in three certain kind of berries mixing wine, mix, leave standstill 10-15 days, carry out separation and obtain three certain kind of berries pure mellow wines and wine mud;
7. ageing: mixed three certain kind of berries pure mellow wines are put into storage tank ageing, and microwave power is 850-950W, ageing temperature 50-55 DEG C, ageing time 20-30min;
8. sterilization: by three good for ageing certain kind of berries pure mellow wines sterilization 10-15min under the condition of 80-85 DEG C, be then cooled to room temperature and carry out filling, namely make three certain kind of berries wine.
Beneficial effect: the present invention adopts Rubus parvifolius, Rubus corchorifolius, cranderry as raw material, enrich the nutritive substance of finished wine, by raw material soaking and the making method combined that ferments, the utilization ratio of raw material can not only be improved, and make finished product three certain kind of berries wine nutritive substance more balanced, adopt prozyme treatment technology, improve the utilization of raw material further, make finished wine mellow in taste, long times of aftertaste, also there is puckery lean kidney, expelling wind and removing dampness simultaneously, sober up quench the thirst, the various health care functions such as removing toxic substances of reducing phlegm.
Embodiment
Embodiment one:
A making method for three certain kind of berries wine, is characterized in that, described making method adopts following steps:
1. raw materials pretreatment: select maturation, complete Rubus parvifolius, Rubus corchorifolius, cranderry, get the Rubus parvifolius of 4kg after clean water, the Rubus corchorifolius of 3kg, the cranderry of 3kg mix, obtained mixing raw material, alcoholic strength 10kg mixing raw material being placed in 30kg be 65% white wine carry out immersion 23 days, immersion terminates rear filtration and obtains soaking wine, mixing raw material, mixing raw material is drained making beating, obtained raw material slurry, the concentration adding 6kg in 5kg raw material slurry is the glucose solution of 23%, stir, obtained mixed serum;
2. enzymolysis: add the polygalacturonase of 0.005kg, the cellulase of 0.003kg in 10kg mixed serum, stir, complex enzyme hydrolysis is carried out in the environment of 48 DEG C, leave standstill 6h, mixed serum after prozyme process is put into whizzer, whizzer screen cloth is set to 160 orders, obtained mixing juice and mixing slag;
3. burdock pre-treatment: fresh burdock, after cleaning, is cut into burdock grain, places burdock grain in steam cooker and cooks to ripe and do not stick with paste, take out the mixing juice adding 4kg in the 10kg burdock grain after backward boiling, stir, spread cooling, obtained burdock material;
4. dosing fermentation: add the mixing slag of 5kg, the distiller's yeast of 2.7kg, the distiller's yeast of 1.1kg, the yeast of 0.2kg, the tap water of 16kg in 10kg burdock material, stir obtained wine unstrained spirits, the temperature control of wine unstrained spirits product is fermented under 30 DEG C of conditions, when wine unstrained spirits alcoholic strength reaches 27% volume ratio, fermentation ends;
5. squeeze and filter: wine unstrained spirits good for zymamsis is carried out solid-liquid separation after pressure filter, obtained fermented wine and vinasse;
6. mix: get step 1. in soaking wine 6kg, step 5. in fermented wine 4kg, stir, obtained three certain kind of berries mixing wine, the gelatin of 0.03kg, the agar of 0.01kg is added in 10kg tri-certain kind of berries mixing wine, mix, leave standstill 12 days, carry out separation and obtain three certain kind of berries pure mellow wines and wine mud;
7. ageing: mixed three certain kind of berries pure mellow wines are put into storage tank ageing, and microwave power is 900W, ageing temperature 55 DEG C, ageing time 28min;
8. sterilization: by three good for ageing certain kind of berries pure mellow wines sterilization 12min under the condition of 85 DEG C, be then cooled to room temperature and carry out filling, namely make three certain kind of berries wine.
Embodiment two:
A making method for three certain kind of berries wine, is characterized in that, described making method adopts following steps:
1. raw materials pretreatment: select maturation, complete Rubus parvifolius, Rubus corchorifolius, cranderry, mulberries, blackberry, blueberry, get the Rubus parvifolius of 3kg after clean water, the Rubus corchorifolius of 2kg, the cranderry of 2kg, the mulberries of 2kg, the blackberry, blueberry of 2kg mix, obtained mixing raw material, alcoholic strength 10kg mixing raw material being placed in 35kg be 72% white wine carry out immersion 27 days, immersion terminates rear filtration and obtains soaking wine, mixing raw material, mixing raw material is drained making beating, obtained raw material slurry, the concentration adding 5kg in 8kg raw material slurry is the glucose solution of 30%, stir, obtained mixed serum;
2. enzymolysis: add the polygalacturonase of 0.008kg, the cellulase of 0.004kg, the sodium ascorbate of 0.005kg in 10kg mixed serum, stir, complex enzyme hydrolysis is carried out in the environment of 52 DEG C, leave standstill 4h, mixed serum after prozyme process is put into whizzer, whizzer screen cloth is set to 200 orders, obtained mixing juice and mixing slag;
3. burdock pre-treatment: fresh burdock, the root of kudzu vine are after cleaning, be cut into burdock grain, root of kudzu vine grain, getting to place in steam cooker after 8kg burdock grain mixes with 5kg root of kudzu vine grain cooks to ripe and do not stick with paste, the mixing juice of 3kg, the loquat juice of 2kg is added in the 10kg burdock grain after boiling, stir, spread cooling, obtained burdock material;
4. dosing fermentation: add the mixing slag of 6kg, the sorghum flour of 3kg, the distiller's yeast of 3kg, the distiller's yeast of 1.5kg, the oatmeal of 1kg, the Semen Nelumbinis powder of 1kg, the yeast of 0.4kg, the tap water of 20kg in 10kg burdock material, stir obtained wine unstrained spirits, the temperature control of wine unstrained spirits product is fermented under 35 DEG C of conditions, when wine unstrained spirits alcoholic strength reaches 29% volume ratio, fermentation ends;
5. squeeze and filter: wine unstrained spirits good for zymamsis is carried out solid-liquid separation after pressure filter, obtained fermented wine and vinasse;
6. mix: get step 1. in soaking wine 5kg, step 5. in fermented wine 4kg, hard cider 1kg, stir, obtained three certain kind of berries mixing wine, the gelatin of 0.05kg, the diatomite of 0.008kg is added in 10kg tri-certain kind of berries mixing wine, mix, leave standstill 8 days, carry out separation and obtain three certain kind of berries pure mellow wines and wine mud;
7. ageing: three certain kind of berries pure mellow wines are put into storage tank ageing, 50 days ageing time, temperature 18 DEG C;
8. sterilization: by three good for ageing certain kind of berries pure mellow wines sterilization 18min under the condition of 75 DEG C, be then cooled to room temperature and carry out filling, namely make three certain kind of berries wine.
Embodiment three:
A making method for three certain kind of berries wine, is characterized in that, described making method adopts following steps:
1. raw materials pretreatment: select maturation, complete Rubus parvifolius, Rubus corchorifolius, cranderry, gooseberry, thorn bubble, sea-buckthorn, the Rubus parvifolius of 5kg is got after clean water, the Rubus corchorifolius of 3kg, the cranderry of 3kg, the gooseberry of 1kg, the thorn bubble of 1kg, the sea-buckthorn of 1kg mixes, obtained mixing raw material, alcoholic strength mixing raw material being placed in 40kg be 58% white wine carry out immersion 30 days, immersion terminates rear filtration and obtains soaking wine, mixing raw material, mixing raw material is drained making beating, obtained raw material slurry, the concentration adding 6kg in 10kg raw material slurry is the glucose solution of 32%, stir, obtained mixed serum,
2. enzymolysis: add the polygalacturonase of 0.01kg, the cellulase of 0.008kg, the Citric Acid of 0.006kg in 10kg mixed serum, stir, complex enzyme hydrolysis is carried out in the environment of 44 DEG C, leave standstill 8h, mixed serum after prozyme process is put into whizzer, whizzer screen cloth is set to 220 orders, obtained mixing juice and mixing slag;
3. burdock pre-treatment: fresh burdock, Rhizoma Dioscoreae esculentae, sweet potato are after cleaning, be cut into burdock grain, Rhizoma Dioscoreae esculentae grain, sweet potato grain, place in steam cooker after getting 6kg burdock grain, 4kg Rhizoma Dioscoreae esculentae grain, the mixing of 2kg sweet potato grain and cook to ripe and do not stick with paste, mixing juice, the Ficus carica juice of 2kg, the Cactus juice of 2kg of 2.5kg is added in the 10kg burdock grain after boiling, stir, spread cooling, obtained burdock material;
4. dosing fermentation: add the mixing slag of 5kg, the pea flour of 3kg, the distiller's yeast of 3kg, Semen Maydis powder, the distiller's yeast of 1.8kg, the buckwheat flour of 1kg, the licorice powder of 1kg, the radix polygonati officinalis powder of 1kg, the yeast of 0.6kg, the tap water of 23kg of 2.5 in 10kg burdock material, stir obtained wine unstrained spirits, the temperature control of wine unstrained spirits product is fermented under 28 DEG C of conditions, when wine unstrained spirits alcoholic strength reaches 32% volume ratio, fermentation ends;
5. squeeze and filter: wine unstrained spirits good for zymamsis is carried out solid-liquid separation after pressure filter, obtained fermented wine and vinasse;
6. mix: get step 1. in soaking wine 5kg, step 5. in fermented wine 3kg, strawberry wine 1kg, Howthorn Wine 0.5kg, pomegranate wine 0.5kg, stir, obtained three certain kind of berries mixing wine, the chitosan of 0.02kg, the bentonite of 0.006kg is added in 10kg tri-certain kind of berries mixing wine, mix, leave standstill 6 days, carry out separation and obtain three certain kind of berries pure mellow wines and wine mud;
7. ageing: adopt microwave-assisted deepfreeze to accelerate ageing, microwave frequency 900MHz, 14 days deepfreeze time, temperature 3 DEG C mixed three certain kind of berries pure mellow wines;
8. sterilization: by three good for ageing certain kind of berries pure mellow wines sterilization 9min under the condition of 88 DEG C, be then cooled to room temperature and carry out filling, namely make three certain kind of berries wine.
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. a making method for three certain kind of berries wine, is characterized in that, described making method adopts following steps:
1. raw materials pretreatment: select maturation, complete Rubus parvifolius, Rubus corchorifolius, cranderry, the Rubus parvifolius of 35-50 weight part is got after clean water, the Rubus corchorifolius of 25-40 weight part, the cranderry of 20-30 weight part mixes, obtained mixing raw material, mixing raw material being placed in its weight 3-4 alcoholic strength is doubly that the white wine of 60-65% carries out immersion 20-25 days, immersion terminates rear filtration and obtains soaking wine, mixing raw material, mixing raw material is drained making beating, obtained raw material slurry, in raw material slurry, add its weight 1-2 concentration is doubly the glucose solution of 20-25%, stir, obtained mixed serum,
2. enzymolysis: add the polygalacturonase of its weight 0.04-0.06%, the cellulase of 0.02-0.03% in mixed serum, stir, complex enzyme hydrolysis is carried out in the environment of 45-50 DEG C, leave standstill 5-6h, mixed serum after prozyme process is put into whizzer, whizzer screen cloth is set to 160-180 order, obtained mixing juice and mixing slag;
3. burdock pre-treatment: fresh burdock, after cleaning, is cut into burdock grain, places burdock grain in steam cooker and cooks to ripe and do not stick with paste, take out the mixing juice adding its weight 35-45% in the burdock grain after backward boiling, stir, spread cooling, obtained burdock material;
4. dosing fermentation: add the mixing slag of 50-60%, the distiller's yeast of 25-30%, the distiller's yeast of 10-12%, the yeast of 1-2%, the tap water of 150-180% in burdock material, stir obtained wine unstrained spirits, the temperature control of wine unstrained spirits product is fermented under 25-32 DEG C of condition, when wine unstrained spirits alcoholic strength reaches 25-28% volume ratio, fermentation ends;
5. squeeze and filter: wine unstrained spirits good for zymamsis is carried out solid-liquid separation after pressure filter, obtained fermented wine and vinasse;
6. mix: get the soaking wine 55-65 weight part in step a, the fermented wine 35-45 weight part in step I, stir, obtained three certain kind of berries mixing wine, the gelatin of its weight 0.3-0.4%, the agar of 0.1-0.2% is added in three certain kind of berries mixing wine, mix, leave standstill 10-15 days, carry out separation and obtain three certain kind of berries pure mellow wines and wine mud;
7. ageing: mixed three certain kind of berries pure mellow wines are put into storage tank ageing, and microwave power is 850-950W, ageing temperature 50-55 DEG C, ageing time 20-30min;
8. sterilization: by three good for ageing certain kind of berries pure mellow wines sterilization 10-15min under the condition of 80-85 DEG C, be then cooled to room temperature and carry out filling, namely make three certain kind of berries wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510499516.XA CN105176755A (en) | 2015-08-15 | 2015-08-15 | Brewing process of rubus parvifolius-rubus corchorifolius-cranberry wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510499516.XA CN105176755A (en) | 2015-08-15 | 2015-08-15 | Brewing process of rubus parvifolius-rubus corchorifolius-cranberry wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105176755A true CN105176755A (en) | 2015-12-23 |
Family
ID=54899189
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510499516.XA Pending CN105176755A (en) | 2015-08-15 | 2015-08-15 | Brewing process of rubus parvifolius-rubus corchorifolius-cranberry wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105176755A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105602801A (en) * | 2016-03-16 | 2016-05-25 | 吴义顺 | Method for brewing stachys sieboldii liquor |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103966066A (en) * | 2014-05-30 | 2014-08-06 | 吴义顺 | Brewing process for three-peel wine |
| CN104059840A (en) * | 2014-06-25 | 2014-09-24 | 刘永 | Method for making raspberry fruit wine |
| CN104312828A (en) * | 2014-10-17 | 2015-01-28 | 鲁静 | Brewing method of polygonatum sibiricum health wine |
-
2015
- 2015-08-15 CN CN201510499516.XA patent/CN105176755A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103966066A (en) * | 2014-05-30 | 2014-08-06 | 吴义顺 | Brewing process for three-peel wine |
| CN104059840A (en) * | 2014-06-25 | 2014-09-24 | 刘永 | Method for making raspberry fruit wine |
| CN104312828A (en) * | 2014-10-17 | 2015-01-28 | 鲁静 | Brewing method of polygonatum sibiricum health wine |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105602801A (en) * | 2016-03-16 | 2016-05-25 | 吴义顺 | Method for brewing stachys sieboldii liquor |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103740574B (en) | A kind of brewing method of pomelo peel vinegar | |
| CN104031799A (en) | Preparation method of lychee wine | |
| CN104789439A (en) | Brewing method for amomum tsao-ko fruit vinegar | |
| CN104611176A (en) | Brewing method of Cherokee rose fruit health wine | |
| CN104996645A (en) | Processing method of schisandra chinensis tea essence | |
| CN105410860A (en) | Preparing method for dendrobe and stevia rebaudianum soy sauce | |
| CN104855756A (en) | Method for processing smoked plum and gingko jam | |
| CN104911093A (en) | Brewing technology of yacon fruit vinegar | |
| CN102726794A (en) | Mulberry composite fruit and vegetable juice beverage and preparation method thereof | |
| CN105039080A (en) | Method for making sea buckthorn fruit wine | |
| CN103789189A (en) | Brewing method for prune fruit vinegar | |
| CN103451064A (en) | Processing method of cranberry purple rice wine | |
| CN103966071A (en) | Helianthus tuberosus fruit vinegar and preparation method thereof | |
| CN104651159A (en) | Brewing process of prickly pear fruit wine | |
| CN104560611A (en) | Method for brewing sweet tamarind vinegar | |
| CN105062856A (en) | Brewing method of healthcare black persimmon vinegar | |
| CN104059845B (en) | A kind of making method of Papermulberry Fruit fruit vinegar | |
| CN105802830A (en) | Brewing method of vinegar containing Pyrus communis and Pyracantha fortuneana | |
| CN104450480A (en) | Yellow peach-carrot compound fruit vinegar and preparation method thereof | |
| CN103725588A (en) | Processing method of chufa fruit vinegar | |
| CN103805491B (en) | A kind of making method of blackberry, blueberry raspberry fruit vinegar | |
| CN105062837A (en) | Brewing method of radix cynanchi bungei wine | |
| CN105124536A (en) | Fragrant mushroom and beef paste and preparation method thereof | |
| CN102559437A (en) | Production method of yellow peach series wine | |
| CN102599521B (en) | Preparation method of health wine beverage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151223 |