CN105255653A

CN105255653A - Waxberry and jaboticaba wine and making method thereof

Info

Publication number: CN105255653A
Application number: CN201510793439.9A
Authority: CN
Inventors: 孙铭岐
Original assignee: Individual
Current assignee: Individual
Priority date: 2015-11-17
Filing date: 2015-11-17
Publication date: 2016-01-20

Abstract

The invention discloses waxberry and jaboticaba wine. The wine is made from, by weight, 25-40 parts of waxberries, 50-110 parts of jaboticaba, 1-5 parts of white granulated sugar, 0.2-0.6 part of yeast and 15-25 parts of purified water. The making method includes the steps of raw material processing, fermenting, sterilizing and bottling. The wine has the unique sour and sweet flavor, is rich in vitamins required by human bodies and beneficial for preventing cardiovascular diseases and enhancing immunity after being eaten usually, and especially has a remarkable promoting effect on making females vibrant, young and bright in skin.

Description

A kind of red bayberry Garbo fruit wine and preparation method thereof

Technical field

The invention belongs to food-processing, specifically relate to a kind of red bayberry Garbo fruit wine and preparation method thereof.

Background technology

Fruit belongs to Myrtaceae evergreen shrubs in Garbo, and its fruit shapes is like grape, ripe rear in atropurpureus therefore also known as tree grape; Its pulp succulence is translucent, and sweet incomparable, through check analysis, it contains macronutrient, and long-term eating is conducive to preventing cardiovascular disease, builds up resistance, especially has remarkable promoter action to the skin of women is beautiful.

Red bayberry have promote the production of body fluid to quench thirst, the effect such as spleen benefiting and stimulating the appetite, eat not only without imapirment of the spleen and stomach more, and have effect of removing toxic substances dispelling cold.

Summary of the invention

The object of this invention is to provide that a kind of technique is simple, security is high and there is the red bayberry Garbo fruit wine of desirable mouth feel, disclosing a kind of red bayberry Garbo fruit wine and brew method thereof.

Technical scheme of the present invention is achieved in that

A kind of red bayberry Garbo fruit wine, count by weight, component is composed as follows: red bayberry 25-40 part, Garbo fruit 50-110 part, white sugar 1-5 part, yeast 0.2-0.6 part, pure water 15-25 part.

The preparation method of a kind of red bayberry Garbo fruit wine as requested described in 1, is characterized in that, comprise Feedstock treating, fermentation and sterilization bottling, concrete preparation process is as follows:

1) choose completely filled fruit, anosis worm, clean without 50-110 part Garbo fruit clean water of decayed fruit, drain, remove stalk, with crusher, fruit smashed, the Garbo pulp of fruit juice, pericarp and fruit stone must be contained; After being cleaned up by 25-40 part red bayberry, after draining away the water, smashed by fruit with crusher, it mixes with 1-5 part white sugar to obtain its fruit juice, obtains slurries for subsequent use;

2) after Garbo pulp being mixed with red bayberry pulp, add 15-25 part pure water and put into sterile chamber together with 0.2-0.6 part yeast, after stirring secondary fermentation 10-15 days, filtration obtains after Garbo pulp mixes with red bayberry pulp by red bayberry Garbo fruit wine, add 15-25 part pure water and put into sterile chamber together with 0.2-0.6 part yeast, after stirring secondary fermentation 10-15 days, filter and obtain red bayberry Garbo fruit wine;

3) the red bayberry Garbo fruit wine of above-mentioned acquisition after sterilizing, is bottled after waiting its naturally cooling at 100 DEG C ~ 110 DEG C temperature.

Beneficial effect of the present invention is:

The red bayberry Garbo fruit wine that the present invention prepares, nutritious, sweet mouthfeel alcohol just, containing the invigorating the spleen of red bayberry composition dispelling cold, Garbo fruit composition has preventing cardiovascular disease, builds up resistance, especially has remarkable promoter action to the skin of women is beautiful, and this wine manufacture craft is simple, quality is good, has feasibility, all meets national standard index through carrying out sanitary index detection to the red bayberry Garbo fruit wine made.

Specific embodiment

Below by specific embodiment, the present invention is described in further detail.

Embodiment 1:

Count by weight, component is composed as follows: 25 parts, red bayberry, Garbo fruit 50 parts, white sugar 1 part, 0.2 part, yeast, pure water 15 parts.

1) choose completely filled fruit, anosis worm, clean without 50 parts of Garbo fruit clean water of decayed fruit, drain, remove stalk, with crusher, fruit smashed, the Garbo pulp of fruit juice, pericarp and fruit stone must be contained; After being cleaned up by 25 portions of red bayberries, after draining away the water, smashed by fruit with crusher, it mixes with 1 portion of white sugar to obtain its fruit juice, obtains slurries for subsequent use;

2) after Garbo pulp being mixed with red bayberry pulp, add 15 parts of pure water and put into sterile chamber together with 0.2 part of yeast, stirring secondary fermentation after 10 days, filtering and obtain red bayberry Garbo fruit wine;

3) the red bayberry Garbo fruit wine of above-mentioned acquisition after sterilizing, is bottled after waiting its naturally cooling at 100 DEG C of temperature.

Embodiment 2:

Count by weight, component is composed as follows: 40 parts, red bayberry, Garbo fruit 110 parts, white sugar 5 parts, 0.6 part, yeast, pure water 25 parts.

1) choose completely filled fruit, anosis worm, clean without 110 parts of Garbo fruit clean water of decayed fruit, drain, remove stalk, with crusher, fruit smashed, the Garbo pulp of fruit juice, pericarp and fruit stone must be contained; After being cleaned up by 40 portions of red bayberries, after draining away the water, smashed by fruit with crusher, it mixes with 5 portions of white sugars to obtain its fruit juice, obtains slurries for subsequent use;

2) after Garbo pulp being mixed with red bayberry pulp, add 25 parts of pure water and put into sterile chamber together with 0.6 part of yeast, stirring secondary fermentation after 15 days, filtering and obtain red bayberry Garbo fruit wine;

3) the red bayberry Garbo fruit wine of above-mentioned acquisition after sterilizing, is bottled after waiting its naturally cooling at 110 DEG C of temperature.

Embodiment 3:

Count by weight, component is composed as follows: 32 parts, red bayberry, Garbo fruit 80 parts, white sugar 3 parts, 0.4 part, yeast, pure water 20 parts.

1) choose completely filled fruit, anosis worm, clean without 80 parts of Garbo fruit clean water of decayed fruit, drain, remove stalk, with crusher, fruit smashed, the Garbo pulp of fruit juice, pericarp and fruit stone must be contained; After being cleaned up by 32 portions of red bayberries, after draining away the water, smashed by fruit with crusher, it mixes with 3 portions of white sugars to obtain its fruit juice, obtains slurries for subsequent use;

2) after Garbo pulp being mixed with red bayberry pulp, add 20 parts of pure water and put into sterile chamber together with 0.4 part of yeast, stirring secondary fermentation after 13 days, filtering and obtain red bayberry Garbo fruit wine;

3) the red bayberry Garbo fruit wine of above-mentioned acquisition after sterilizing, is bottled after waiting its naturally cooling at 105 DEG C of temperature.

The result of embodiment 1-3 being carried out to sense organ and Physico-chemical tests is as follows:

1. sensory evaluation:

2. sanitary index:

Project	Requirement	Embodiment 1	Embodiment 2	Embodiment 3
					Arsenic (in arsenic) mg/L	＜0.5	0.2	0.3	0.25
Plumbous (in money) mg/L	＜1	0.3	0.41	0.36
					Free mineral acid	Must not detect	Nothing	Nothing	Nothing
Miscellaneous bacteria sum (individual/mL)	＜5000	3310	4200	3821
					Coliform group count (individual)	≤30	18	25	20
Pathogenic bacterium	Must not detect	Nothing	Nothing	Nothing
					Pathogenic bacterium	Must not detect	Nothing	Nothing	Nothing

Claims

1. a red bayberry Garbo fruit wine, is characterized in that, counts by weight, and component is composed as follows: red bayberry 25-40 part, Garbo fruit 50-110 part, white sugar 1-5 part, yeast 0.2-0.6 part, pure water 15-25 part.

2. the preparation method of a kind of donkey-hide gelatin vanilla fruit vinegar red bayberry Garbo fruit wine as requested described in 1, is characterized in that, comprise Feedstock treating, fermentation and sterilization bottling, concrete preparation process is as follows:

2) after Garbo pulp being mixed with red bayberry pulp, add 15-25 part pure water and put into sterile chamber together with 0.2-0.6 part yeast, after stirring secondary fermentation 10-15 days, filtering and obtain red bayberry Garbo fruit wine;