CN105316147A - Vitis heyneana and onion wine preparation method - Google Patents
Vitis heyneana and onion wine preparation method Download PDFInfo
- Publication number
- CN105316147A CN105316147A CN201510704474.9A CN201510704474A CN105316147A CN 105316147 A CN105316147 A CN 105316147A CN 201510704474 A CN201510704474 A CN 201510704474A CN 105316147 A CN105316147 A CN 105316147A
- Authority
- CN
- China
- Prior art keywords
- onion
- schult
- vitis heyneana
- vitis
- heyneana roem
- 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 vitis heyneana and onion wine preparation method. Vitis heyneana and onion wine is prepared from 100-120 parts of vitis heyneana, 15-20 parts of onions, 10-20 parts of white granulated sugar and 3-5 parts of maltose oligosaccharide. The vitis heyneana and onion wine preparation method includes the steps of cleaning fresh vitis heyneana fruit, cleaning the onions and slicing the onions to obtain onion slices; then crushing the vitis heyneana fruit, adding the white granulated sugar, the onion slices and the maltose oligosaccharide into the crushed vitis heyneana fruit, hermetically fermenting the mixture in a vessel at the fermentation temperature of 22-25 DEG C for 5-10 days, transferring the fermented mixture into another vessel, and hermetically fermenting at the fermentation temperature of 28-32 DEG C for 20-30 days; hermetically fermenting in the vessel at the fermentation temperature of 18-22 DEG C for 3-6 months until wine sediments sink naturally, filtering, sterilizing and bottling so as to obtain a finished product. The vitis heyneana and onion wine is mild in taste and rich in nutrition.
Description
Technical field
The invention belongs to food-processing and technical field of biological fermentation, be specifically related to a kind of Vitis heyneana Roem. et Schult. onion wine and brew method thereof.
Background technology
Vitis heyneana Roem. et Schult. contains 18 seed amino acids, and the trace element of more than 20 kind of needed by human such as multivitamin and strontium, iodine etc. and every gram of content up to the anti-ageing element of SOD of 910 units, and are the optimum feed stock of vintage wine.The people in 18-50 year eats 100g Vitis heyneana Roem. et Schult. every day and can meet the requirement of every day to calcium, potassium, magnesium and ferro element.But the Vitis heyneana Roem. et Schult. sugar content of fruit is low, direct eating mouth feel is sour and astringent, and aftertaste is pained, and Vitis heyneana Roem. et Schult. fresh fruit is not easily preserved, and causes a large amount of wastes of existing Vitis heyneana Roem. et Schult. nutritive value.Vitis heyneana Roem. et Schult. is processed into grape wine, there is optimizing resources, make resource obtain the meaning of Appropriate application.
Grape wine needs to use yeast and ferments in brewing process, because Pericarpium Vitis viniferae itself has yeast, grape retains Pericarpium Vitis viniferae and carries out self fermentation in brewing process, but ferment iff utilizing the yeast of self Pericarpium Vitis viniferae, many times yeast is containing quantity not sufficient, can not effectively ferment.This has become a great problem that restriction grape wine nutritive value can not get Appropriate application.
Summary of the invention
Object of the present invention is
A making method for Vitis heyneana Roem. et Schult. onion wine, comprises the raw material of following parts by weight: Vitis heyneana Roem. et Schult. 100-120 part, onion 15-20 part, white sugar 10-20 part and Oligomeric maltose 3-5 part; Concrete steps are as follows:
(1) by fresh mature, anosis worm, put into washing water of rice without the Vitis heyneana Roem. et Schult. fruit of decayed fruit and soak 30-50 minute, then to rinse well with clear water, drain away the water;
(2) 20-40 part Vitis heyneana Roem. et Schult. and whole white sugars are placed in container sealing fermentation 24-36 hour, leavening temperature controls at 25-28 DEG C, after fermentation ends, obtains yeast;
(3) onion is cleaned, remove surface skin, after by onion cut into slices, obtain onion sheet;
(4) be placed in container sealing and fermenting 5-10 days by adding yeast, onion sheet and Oligomeric maltose after the fragmentation of residue Vitis heyneana Roem. et Schult., leavening temperature is 22-25 DEG C, obtains primary fermentation liquid;
(5) primary fermentation liquid is placed in another container sealing and fermenting 20-30 days, leavening temperature is 28-32 DEG C, obtains secondary fermentation liquid;
(6) secondary fermentation liquid is placed in container sealing and fermenting 3-6 month, leavening temperature is 18-22 DEG C, treats that schlempe sinks naturally, filters, obtains Vitis heyneana Roem. et Schult. onion wine stoste;
(7) Vitis heyneana Roem. et Schult. onion wine stoste is carried out sterilization, dress product, i.e. finished product.
Preferably, described onion sheet is 0.1-0.5cm.
Preferably, described step (2) Vitis heyneana Roem. et Schult. and white sugar sealing and fermenting 24-30 hour, leavening temperature is 25-26 DEG C.
Preferably, the Vitis heyneana Roem. et Schult. of described step (4) fragmentation is placed in the lower floor of container, then adds onion sheet, then adds yeast and Oligomeric maltose.
Beneficial effect of the present invention is:
Vitis heyneana Roem. et Schult. wine onion wine of the present invention is in making processes, utilize grape self to ferment and fermented by the yeast using Vitis heyneana Roem. et Schult. and white sugar to prepare, maintain the original local flavor of Vitis heyneana Roem. et Schult., through the onion of adding, eliminate the sour and astringent bitter taste of Vitis heyneana Roem. et Schult., the nutritive value that trans-resveratrol in grape fully can be had multiple pharmacotoxicological effect and onion by Vitis heyneana Roem. et Schult. wine of the present invention combines, and Vitis heyneana Roem. et Schult. onion wine mouthfeel of the present invention is gentle, nutritious, and there is the health-care effect of beautifying face and moistering lotion.
specific implementation method
Embodiment 1
Vitis heyneana Roem. et Schult. 100 parts, onion 15 parts, white sugar 10 parts and Oligomeric maltose 3 parts; Concrete steps are as follows:
(1) by fresh mature, anosis worm, to put into washing water of rice without the Vitis heyneana Roem. et Schult. fruit of decayed fruit and soak 30 minutes, then to rinse well with clear water, drain away the water;
(2) 20 portions of Vitis heyneana Roem. et Schult.s and whole white sugars are placed in container sealing to ferment 24 hours, leavening temperature controls, at 28 DEG C, after fermentation ends, to obtain yeast;
(3) onion is cleaned, removes surface skin, after onion is cut to the onion sheet of 0.1cm;
(4) be placed in container sealing and fermenting 10 days by adding yeast, onion sheet and Oligomeric maltose after 80 parts of Vitis heyneana Roem. et Schult. fragmentations, leavening temperature is 22 DEG C, obtains primary fermentation liquid;
(5) primary fermentation liquid is placed in another container sealing and fermenting 30 days, leavening temperature is 28 DEG C, obtains secondary fermentation liquid;
(6) secondary fermentation liquid is placed in container sealing and fermenting 6 months, leavening temperature is 18 DEG C, treats that schlempe sinks naturally, filters, obtains Vitis heyneana Roem. et Schult. onion wine stoste;
(7) Vitis heyneana Roem. et Schult. onion wine stoste is carried out sterilization, dress product, i.e. finished product.
Embodiment 2
Vitis heyneana Roem. et Schult. 120 parts, onion 20 parts, white sugar 20 parts and Oligomeric maltose 5 parts; Concrete steps are as follows:
(1) by fresh mature, anosis worm, to put into washing water of rice without the Vitis heyneana Roem. et Schult. fruit of decayed fruit and soak 50 minutes, then to rinse well with clear water, drain away the water;
(2) 40 portions of Vitis heyneana Roem. et Schult.s and whole white sugars are placed in container sealing to ferment 36 hours, leavening temperature controls, at 25 DEG C, after fermentation ends, to obtain yeast;
(3) onion is cleaned, removes surface skin, after onion is cut to the onion sheet of 0.5cm;
(4) be placed in container sealing and fermenting 5 days by adding yeast, onion sheet and Oligomeric maltose after 80 parts of Vitis heyneana Roem. et Schult. fragmentations, leavening temperature is 25 DEG C, obtains primary fermentation liquid;
(5) primary fermentation liquid is placed in another container sealing and fermenting 20 days, leavening temperature is 32 DEG C, obtains secondary fermentation liquid;
(6) secondary fermentation liquid is placed in container sealing and fermenting 3 months, leavening temperature is 22 DEG C, treats that schlempe sinks naturally, filters, obtains Vitis heyneana Roem. et Schult. onion wine stoste;
(7) Vitis heyneana Roem. et Schult. onion wine stoste is carried out sterilization, dress product, i.e. finished product.
Embodiment 3
Vitis heyneana Roem. et Schult. 110 parts, onion 15 parts, white sugar 10 parts and Oligomeric maltose 3 parts; Concrete steps are as follows:
(1) by fresh mature, anosis worm, to put into washing water of rice without the Vitis heyneana Roem. et Schult. fruit of decayed fruit and soak 40 minutes, then to rinse well with clear water, drain away the water;
(2) 25 portions of Vitis heyneana Roem. et Schult.s and whole white sugars are placed in container sealing to ferment 32 hours, leavening temperature controls, at 26 DEG C, after fermentation ends, to obtain yeast;
(3) onion is cleaned, removes surface skin, after onion is cut to the onion sheet of 0.3cm;
(4) be placed in container sealing and fermenting 8 days by adding yeast, onion sheet and Oligomeric maltose after 95 parts of Vitis heyneana Roem. et Schult. fragmentations, leavening temperature is 23 DEG C, obtains primary fermentation liquid;
(5) primary fermentation liquid is placed in another container sealing and fermenting 25 days, leavening temperature is 30 DEG C, obtains secondary fermentation liquid;
(6) secondary fermentation liquid is placed in container sealing and fermenting 5 months, leavening temperature is 20 DEG C, treats that schlempe sinks naturally, filters, obtains Vitis heyneana Roem. et Schult. onion wine stoste;
(7) Vitis heyneana Roem. et Schult. onion wine stoste is carried out sterilization, dress product, i.e. finished product.
Claims (4)
1. a making method for Vitis heyneana Roem. et Schult. onion wine, is characterized in that, comprises the raw material of following parts by weight: Vitis heyneana Roem. et Schult. 100-120 part, onion 15-20 part, white sugar 10-20 part and Oligomeric maltose 3-5 part; Concrete steps are as follows:
(1) by fresh mature, anosis worm, put into washing water of rice without the Vitis heyneana Roem. et Schult. fruit of decayed fruit and soak 30-50 minute, then to rinse well with clear water, drain away the water;
(2) 20-40 part Vitis heyneana Roem. et Schult. and whole white sugars are placed in container sealing fermentation 24-36 hour, leavening temperature controls at 25-28 DEG C, after fermentation ends, obtains yeast;
(3) onion is cleaned, remove surface skin, after by onion cut into slices, obtain onion sheet;
(4) be placed in container sealing and fermenting 5-10 days by adding yeast, onion sheet and Oligomeric maltose after the fragmentation of residue Vitis heyneana Roem. et Schult., leavening temperature is 22-25 DEG C, obtains primary fermentation liquid;
(5) primary fermentation liquid is placed in another container sealing and fermenting 20-30 days, leavening temperature is 28-32 DEG C, obtains secondary fermentation liquid;
(6) secondary fermentation liquid is placed in container sealing and fermenting 3-6 month, leavening temperature is 18-22 DEG C, treats that schlempe sinks naturally, filters, obtains Vitis heyneana Roem. et Schult. onion wine stoste;
(7) Vitis heyneana Roem. et Schult. onion wine stoste is carried out sterilization, dress product, i.e. finished product.
2. the making method of Vitis heyneana Roem. et Schult. onion wine according to claim 1, is characterized in that, described onion sheet is 0.1-0.5cm.
3. the making method of Vitis heyneana Roem. et Schult. onion wine according to claim 1, is characterized in that, described step (2) Vitis heyneana Roem. et Schult. and white sugar sealing and fermenting 24-30 hour, leavening temperature is 25-26 DEG C.
4. the making method of Vitis heyneana Roem. et Schult. onion wine according to claim 1, is characterized in that, the Vitis heyneana Roem. et Schult. of described step (4) fragmentation is placed in the lower floor of container, then adds onion sheet, then adds yeast and Oligomeric maltose.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510704474.9A CN105316147A (en) | 2015-10-27 | 2015-10-27 | Vitis heyneana and onion wine preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510704474.9A CN105316147A (en) | 2015-10-27 | 2015-10-27 | Vitis heyneana and onion wine preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105316147A true CN105316147A (en) | 2016-02-10 |
Family
ID=55244476
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510704474.9A Pending CN105316147A (en) | 2015-10-27 | 2015-10-27 | Vitis heyneana and onion wine preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105316147A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105543027A (en) * | 2016-03-02 | 2016-05-04 | 大连工业大学 | Vegetable juice bacteriostatic agent for wine brewing and application of vegetable juice bacteriostatic agent |
| CN106222009A (en) * | 2016-08-31 | 2016-12-14 | 广西中天领御酒业有限公司 | A kind of blueberries wine and preparation method thereof |
| CN106221986A (en) * | 2016-08-31 | 2016-12-14 | 广西中天领御酒业有限公司 | A kind of Composite odor type wine and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1515663A (en) * | 2003-08-29 | 2004-07-28 | 杨忠良 | Onion claret and its preparation method |
| CN103232913A (en) * | 2013-04-26 | 2013-08-07 | 广西壮族自治区农业科学院葡萄与葡萄酒研究所 | Functional isomaltooligosaccharide Vitis heyneana fruit wine brewing technique |
| CN103361222A (en) * | 2013-07-05 | 2013-10-23 | 李爱媛 | Waxberry wine and making method thereof |
| CN103361224A (en) * | 2013-07-05 | 2013-10-23 | 李爱媛 | Papaya wine and preparation method thereof |
| CN103981045A (en) * | 2014-04-14 | 2014-08-13 | 陶玲云 | Mulberry wine and production method thereof |
-
2015
- 2015-10-27 CN CN201510704474.9A patent/CN105316147A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1515663A (en) * | 2003-08-29 | 2004-07-28 | 杨忠良 | Onion claret and its preparation method |
| CN103232913A (en) * | 2013-04-26 | 2013-08-07 | 广西壮族自治区农业科学院葡萄与葡萄酒研究所 | Functional isomaltooligosaccharide Vitis heyneana fruit wine brewing technique |
| CN103361222A (en) * | 2013-07-05 | 2013-10-23 | 李爱媛 | Waxberry wine and making method thereof |
| CN103361224A (en) * | 2013-07-05 | 2013-10-23 | 李爱媛 | Papaya wine and preparation method thereof |
| CN103981045A (en) * | 2014-04-14 | 2014-08-13 | 陶玲云 | Mulberry wine and production method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105543027A (en) * | 2016-03-02 | 2016-05-04 | 大连工业大学 | Vegetable juice bacteriostatic agent for wine brewing and application of vegetable juice bacteriostatic agent |
| CN106222009A (en) * | 2016-08-31 | 2016-12-14 | 广西中天领御酒业有限公司 | A kind of blueberries wine and preparation method thereof |
| CN106221986A (en) * | 2016-08-31 | 2016-12-14 | 广西中天领御酒业有限公司 | A kind of Composite odor type wine and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP4521447B2 (en) | Method for producing enzyme-containing health food and health food | |
| JP4616413B1 (en) | Fermented food manufacturing method and fermented food | |
| CN103013767B (en) | Method for preparing pumpkin sparkling wine | |
| CN104522167A (en) | Passion fruit milk beverage and preparation method thereof | |
| KR101552957B1 (en) | Preparation method of naturally fermented blackberry vinegar | |
| CN104886254A (en) | Food containing cistanche ferment, and preparation technology of food containing cistanche ferment | |
| CN105285537A (en) | Lemon-flavored fruit and vegetable sauce capable of soothing nerves and preparation method of lemon-flavored fruit and vegetable sauce | |
| CN102492601A (en) | Asparagus healthcare vinegar and preparation process | |
| CN105316148A (en) | Vitis heyneana wine preparation method | |
| CN104312835A (en) | Mango wine and preparation method thereof | |
| CN105316147A (en) | Vitis heyneana and onion wine preparation method | |
| CN100352906C (en) | Method for brewing nutrient health-care grape wine | |
| CN102266105B (en) | Cordyceps flower fruit vinegar beverage and preparation method thereof | |
| CN105039093A (en) | Mango wine and preparation method thereof | |
| CN105670872B (en) | Light violet potato original makes health liquor and its production technology | |
| CN104017714B (en) | The processing method of liquid state fermentation stauntonvine vinegar | |
| CN101914420A (en) | Low-alcohol fermented brier grape beverage and processing method thereof | |
| CN103734669A (en) | Brewing method for dried mushroom, oyster mushroom and mushroom healthcare soy sauce | |
| CN112410153A (en) | High SOD cereal protein liquid and its preparation | |
| CN103421648A (en) | Method for preparing rice syrup and application of rice syrup in brewed wine | |
| CN106962870A (en) | A kind of preparation method of ginkgo sauce | |
| CN101633883A (en) | Chinese pear-leaved crab-apple vinegar | |
| KR100780653B1 (en) | Non-heat treatment concentration-vinega and preparing method therof | |
| CN104263577A (en) | Manufacturing method of haw healthcare wine | |
| KR20160104420A (en) | Manufacturing methods of Pepper fermentation broth |
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 |
Application publication date: 20160210 |
|
| RJ01 | Rejection of invention patent application after publication |