CN105441288A - Hawthorn wine and making process thereof - Google Patents
Hawthorn wine and making process thereof Download PDFInfo
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- CN105441288A CN105441288A CN201610063840.1A CN201610063840A CN105441288A CN 105441288 A CN105441288 A CN 105441288A CN 201610063840 A CN201610063840 A CN 201610063840A CN 105441288 A CN105441288 A CN 105441288A
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- hawthorn
- fruit wine
- hawthorn fruit
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
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Abstract
The invention relates to a hawthorn wine and a making process thereof. The hawthorn wine is prepared from, by weight, 200 parts of hawthorn fruits, 150-200 parts of edible alcohol and 300-380 parts of purified water. Hawthorn fruits do not need to be crushed, raw materials are simple, adopted materials are all natural, no chemical additive is adopted, safety and health are guaranteed, the hawthorn wine is convenient to make, making efficiency is high, the obtained wine is high in purity and quality, and different series of products with various tastes, alcoholic strength levels and saccharification levels can be produced. The making process is suitable for large-scale production lines, market competitiveness is improved greatly, and using value and economic value are quite high.
Description
Technical field
The present invention relates to a kind of Hawthorn Fruit Wine and brewing process thereof.
Background technology
Along with expanding economy, people's operating pressure is comparatively large, causes the mood of people gloomy oppressive, thus causes poor appetite, affect the health of people, easily cause the generation of various chronic disease.Modern is for various chronic disease, and increasing people selects to adopt the mode of dietotherapy slowly to nurse one's health, and the mode of dietotherapy seems gentle, therefore instant edible, and the good health promoting wine of medicinal effect has more wide market outlook.
Hawthorn, have another name called fruit, Fruit of Pashi Pear in mountain, Rosaceae hawthorn, deciduous tree, Gao Keda 6 meters, is Chinese distinctive medicine fruit dual-purpose seeds, has the effects such as reducing blood-fat, blood pressure, cardiac stimulant, arrhythmia, also be simultaneously the good medicine of spleen benefiting and stimulating the appetite, relieving dyspepsia, phlegm reduction of blood circulation promoting, the disease such as, hernia, blood stasis full to chest diaphragm spleen, amenorrhoea has good curative effect.Flavonoid compound Vitexin in hawthorn is the medicine that a kind of antitumous effect is stronger, and its extract all has certain effect to growth of cancer cells, propagation and infiltration metastasis in suppression body.
Hawthorn Fruit Wine take hawthorn as main raw material, with a kind of low alcohol fruit wine soaking former wine and fermented wine brew, it soak into exquisiteness, quiet and tastefully laid out strong, glittering and translucent, retain natural fruital, slightly micro-puckery, be the alcoholic drink of high-quality.To can be used to after treatment work the diseases such as the tired and dysmenorrhes of bodily pain.
In prior art, the preparation section for Hawthorn Fruit Wine is loaded down with trivial details, and production cost is higher, needs to carry out boiling and making beating to hawthorn, adds energy consumption.Also need to hawthorn stoning before boiling, greatly, also exist when simultaneously stoning stoning thoroughly and stoning time easily take away a part of pulp, cause raw material availability to decline, indirectly add cost.
Summary of the invention
The object of this invention is to provide a kind of Hawthorn Fruit Wine and brewing process thereof, without the need to broken hawthorn, raw material is simple, all adopt natural materials, without chemical additive, safety and Health, brew is convenient, brew efficiency is high, and the wine purity of brew is high, quality is high, can produce many tastes, many alcoholic strengths, polysaccharide change series product.Be applicable to mass production line, significantly improve the market competitiveness, there is higher use value and economic worth.
A kind of Hawthorn Fruit Wine of the present invention, with weight parts, raw material composed as follows:
Hawthorn 200 parts, edible ethanol 150-200 part, pure water 300-380 part.
Described Hawthorn Fruit Wine, with weight parts, raw material composed as follows:
Hawthorn 200 parts, edible ethanol 150-200 part, sugared 80-100 part, edible gum 60-80 part, pure water 300-380 part.
Described Hawthorn Fruit Wine, with weight parts, raw material composed as follows:
Hawthorn 200 parts, edible ethanol 150-200 part, edible acid 10-30 part, sugared 80-100 part, edible gum 60-80 part, pure water 300-380 part.
The number of degrees of edible ethanol are 96 °-98 °.
The brewing process of described Hawthorn Fruit Wine, step is as follows:
(1) stand-by after hawthorn cleaning;
(2) edible ethanol and the quality that hawthorn are added 50wt%-70wt% are soak 1-3 month in the water of 50wt%-70wt%;
(3) extract after the Sucus Crataegi after soaking hawthorn stores 1-2 month and obtain Sucus Crataegi a;
(4) the hawthorn slag after soaking is added in residue edible ethanol and water again carry out secondary and soak 1-2 month;
(5) take out after the Sucus Crataegi after soaking hawthorn slag in step (4) stores 1-2 month and obtain Sucus Crataegi b;
(6) the hawthorn slag distillation after extraction Sucus Crataegi is obtained alcohol c;
(7) Sucus Crataegi a, Sucus Crataegi b and alcohol c are mixed to get Hawthorn Fruit Wine juice;
(8) Hawthorn Fruit Wine juice sealing ageing is added edible gum after 6 months-12 months and carry out clarification Hawthorn Fruit Wine juice;
(9) allocate the alcohol number of degrees of the Hawthorn Fruit Wine juice after clarifying, pol and acidity and obtain Hawthorn Fruit Wine.
The number of degrees of alcohol c are 60 °-96 °.
In operating process, chemical examination is carried out to Sucus Crataegi a, Sucus Crataegi b and alcohol c and detects, facilitate the alcoholic strength of the Hawthorn Fruit Wine required for later stage allotment, pol and acidity.
In operating process, the alcoholic strength of Hawthorn Fruit Wine and acidity are adjusted by sugaring spontaneous fermentation.
Edible acid is the Sucus Crataegi extracted after hawthorn soaks 3-7 days in edible ethanol and water.Edible acid is the Sucus Crataegi from extracting.
The workshop air making Hawthorn Fruit Wine is pure and fresh, clean hygiene; In operating process, instrument, utensil, gloves etc. all carry out disinfection.
Hawthorn is the ripe hawthorn without rotting.
The alcohol number of degrees of Hawthorn Fruit Wine juice, pol and acidity adjust respectively by alcohol c, sugar and edible acid in step (9).
The ratio that the present invention can adjust Sucus Crataegi a, Sucus Crataegi b and alcohol c as required carries out adjusting the alcoholic strength of Hawthorn Fruit Wine, pol and acidity.
Wine pin is in process of production, the residue in Sucus Crataegi.
Production efficiency of the present invention is more than the twice of prior art, and production cost is the 60-70% of prior art.
Compared with prior art, the present invention has following beneficial effect:
The present invention is haw fermented without the need to fragmentation, reduces broken storage in producing, transport trouble, prevents hawthorn to be oxidized, solve the problem need repeatedly poured in down a chimney except wine pin, enhance productivity.
Raw material is simple, all adopts natural materials, and without chemical additive, safety and Health, brew is convenient, and brew efficiency is high, and the wine purity of brew is high, quality is high, can produce many tastes, many alcoholic strengths, polysaccharide change series product.
Reduce the wine juice be deposited in wine pin, cut the waste, reduce costs, improve production competitive power.
The fruital such as the former hawthorn of maximum reservation, improve vinosity purity.Be applicable to mass production line, significantly improve the market competitiveness, there is higher use value and economic worth.
Embodiment
Below in conjunction with embodiment, the present invention will be further described.
Embodiment 1
Hawthorn Fruit Wine of the present invention, with weight parts, raw material composed as follows:
Hawthorn 200 parts, edible ethanol 190 parts, pure water 380 parts.
The number of degrees of edible ethanol are 96 °.
The brewing process of described Hawthorn Fruit Wine, step is as follows:
(1) stand-by after hawthorn cleaning;
(2) hawthorn is added the water soaking 60 days of the edible ethanol of 50wt% and 50wt%;
(3) extract after the Sucus Crataegi after soaking hawthorn stores 60 days and obtain Sucus Crataegi a, Sucus Crataegi a is chemically examined;
(4) the hawthorn slag after soaking is added in residue edible ethanol and water again carry out secondary and soak 60 days;
(5) obtain Sucus Crataegi b again after the Sucus Crataegi taken out after soaking hawthorn slag in step (4) stores 60 days, Sucus Crataegi b is chemically examined;
(6) the hawthorn slag distillation after extraction Sucus Crataegi is obtained alcohol c;
(7) Hawthorn Fruit Wine juice is obtained after Sucus Crataegi a, Sucus Crataegi b and alcohol c being mixed;
(8) Hawthorn Fruit Wine juice sealing ageing is added edible gum after 12 months and carry out clarification Hawthorn Fruit Wine juice;
(9) allocate the alcohol number of degrees of the Hawthorn Fruit Wine juice after clarifying, pol and acidity and obtain Hawthorn Fruit Wine.
The number of degrees of alcohol c are 60 °.
In operating process, the alcoholic strength of Hawthorn Fruit Wine and acidity can be adjusted by sugaring spontaneous fermentation.
Edible acid is that hawthorn soaks the Sucus Crataegi extracted after 7 days in edible ethanol and water.Adopt from the Sucus Crataegi extracted as edible acid, natural nuisance-free, and can reduce the cost.
The workshop air making Hawthorn Fruit Wine is pure and fresh, clean hygiene; In operating process, instrument, utensil, gloves etc. all carry out disinfection.
Hawthorn is the ripe hawthorn without rotting.
The alcohol number of degrees of Hawthorn Fruit Wine juice, pol and acidity adjust respectively by alcohol c, sugar and edible acid in step (9).
The alcoholic strength of Hawthorn Fruit Wine is 18 °, and pol is 20 °, and total acidity is 0.65 °.For full juice Hawthorn Fruit Wine.
Embodiment 2
Described Hawthorn Fruit Wine, with weight parts, raw material composed as follows:
Hawthorn 200 parts, edible ethanol 170 parts, sugar 80 parts, edible gum 60 parts, pure water 350 parts.
The number of degrees of edible ethanol are 98 °.
The brewing process of described Hawthorn Fruit Wine, step is as follows:
(1) stand-by after hawthorn cleaning;
(2) hawthorn is added the water soaking 3 months of the edible ethanol of 60wt% and 70wt%;
(3) extract after the Sucus Crataegi after soaking hawthorn stores 30 days and obtain Sucus Crataegi a, Sucus Crataegi a is chemically examined;
(4) the hawthorn slag after soaking is added in residue edible ethanol and water again carry out secondary and soak 30 days;
(5) obtain Sucus Crataegi b again after the Sucus Crataegi taken out after soaking hawthorn slag in step (4) stores 45 days, Sucus Crataegi b is chemically examined;
(6) the hawthorn slag distillation after extraction Sucus Crataegi is obtained alcohol c;
(7) Hawthorn Fruit Wine juice is obtained after Sucus Crataegi a, Sucus Crataegi b and alcohol c being mixed;
(8) Hawthorn Fruit Wine juice sealing ageing is added edible gum after 6 months and carry out clarification Hawthorn Fruit Wine juice;
(9) allocate the alcohol number of degrees of the Hawthorn Fruit Wine juice after clarifying, pol and acidity and obtain Hawthorn Fruit Wine.
The number of degrees of alcohol c are 80 °.
In operating process, the alcoholic strength of Hawthorn Fruit Wine and acidity are adjusted by sugaring spontaneous fermentation.
Edible acid is that hawthorn soaks the Sucus Crataegi extracted after 3 days in edible ethanol and water.
The workshop air making Hawthorn Fruit Wine is pure and fresh, clean hygiene; In operating process, instrument, utensil, gloves etc. all carry out disinfection.
Hawthorn is the ripe hawthorn without rotting.
The alcohol number of degrees of Hawthorn Fruit Wine juice, pol and acidity adjust respectively by alcohol c, sugar and edible acid in step (9).
The alcoholic strength of Hawthorn Fruit Wine is 16 °, and pol is 14 °, and total acidity is 0.60 °.It is half juice Hawthorn Fruit Wine.
Embodiment 3
Described Hawthorn Fruit Wine, with weight parts, raw material composed as follows:
Hawthorn 200 parts, edible ethanol 180 parts, edible acid 20 parts, sugar 90 parts, edible gum 80 parts, pure water 360 parts.
The number of degrees of edible ethanol are 97 °.
The brewing process of described Hawthorn Fruit Wine, step is as follows:
(1) stand-by after hawthorn cleaning;
(2) hawthorn is added the water soaking 2 months of the edible ethanol of 60wt% and 60wt%;
(3) extract after the Sucus Crataegi after soaking hawthorn stores 45 days and obtain Sucus Crataegi a, Sucus Crataegi a is chemically examined;
(4) the hawthorn slag after soaking is added in residue edible ethanol and water again carry out secondary and soak 45 days;
(5) obtain Sucus Crataegi b again after the Sucus Crataegi taken out after soaking hawthorn slag in step (4) stores 1 month, Sucus Crataegi b is chemically examined;
(6) the hawthorn slag distillation after extraction Sucus Crataegi is obtained alcohol c;
(7) Hawthorn Fruit Wine juice is obtained after Sucus Crataegi a, Sucus Crataegi b and alcohol c being mixed;
(8) Hawthorn Fruit Wine juice sealing ageing is added edible gum after 10 months and carry out clarification Hawthorn Fruit Wine juice;
(9) allocate the alcohol number of degrees of the Hawthorn Fruit Wine juice after clarifying, pol and acidity and obtain Hawthorn Fruit Wine.
The number of degrees of alcohol c are 96 °.
In operating process, the alcoholic strength of Hawthorn Fruit Wine and acidity are adjusted by sugaring spontaneous fermentation.
Edible acid is that hawthorn soaks the Sucus Crataegi extracted after 6 days in edible ethanol and water.
The workshop air making Hawthorn Fruit Wine is pure and fresh, clean hygiene; In operating process, instrument, utensil, gloves etc. all carry out disinfection.
Hawthorn is the ripe hawthorn without rotting.
The alcohol number of degrees of Hawthorn Fruit Wine juice, pol and acidity adjust respectively by alcohol c, sugar and edible acid in step (9).
The alcoholic strength of Hawthorn Fruit Wine is 18 °, and pol is 18 °, and total acidity is 0.65 °.
Embodiment 4
Described Hawthorn Fruit Wine, with weight parts, raw material composed as follows:
Hawthorn 200 parts, edible ethanol 200 parts, edible acid 10 parts, sugar 100 parts, edible gum 70 parts, pure water 300 parts.
The number of degrees of edible ethanol are 96 °.
The brewing process of described Hawthorn Fruit Wine, step is as follows:
(1) stand-by after hawthorn cleaning;
(2) hawthorn is added the water soaking 3 months of the edible ethanol of 70wt% and 50wt%;
(3) extract after the Sucus Crataegi after soaking hawthorn stores 2 months and obtain Sucus Crataegi a, Sucus Crataegi a is chemically examined;
(4) the hawthorn slag after soaking is added in residue edible ethanol and water again carry out secondary and soak 2 months;
(5) obtain Sucus Crataegi b again after the Sucus Crataegi taken out after soaking hawthorn slag in step (4) stores 1 month, Sucus Crataegi b is chemically examined;
(6) the hawthorn slag distillation after extraction Sucus Crataegi is obtained alcohol c;
(7) Hawthorn Fruit Wine juice is obtained after Sucus Crataegi a, Sucus Crataegi b and alcohol c being mixed;
(8) Hawthorn Fruit Wine juice sealing ageing is added edible gum after 9 months and carry out clarification Hawthorn Fruit Wine juice;
(9) allocate the alcohol number of degrees of the Hawthorn Fruit Wine juice after clarifying, pol and acidity and obtain Hawthorn Fruit Wine.
The number of degrees of alcohol c are 90 °.
In operating process, the alcoholic strength of Hawthorn Fruit Wine and acidity are adjusted by sugaring spontaneous fermentation.
Edible acid is that hawthorn soaks the Sucus Crataegi extracted after 5 days in edible ethanol and water.
The workshop air making Hawthorn Fruit Wine is pure and fresh, clean hygiene; In operating process, instrument, utensil, gloves etc. all carry out disinfection.
Hawthorn is the ripe hawthorn without rotting.
The alcohol number of degrees of Hawthorn Fruit Wine juice, pol and acidity adjust respectively by alcohol c, sugar and edible acid in step (9).
The alcoholic strength of Hawthorn Fruit Wine is 17 °, and pol is 15 °, and total acidity is 0.6 °.
Claims (10)
1. a Hawthorn Fruit Wine, is characterized in that, with weight parts, and raw material composed as follows:
Hawthorn 200 parts, edible ethanol 150-200 part, pure water 300-380 part.
2. Hawthorn Fruit Wine according to claim 1, is characterized in that, with weight parts, and raw material composed as follows:
Hawthorn 200 parts, edible ethanol 150-200 part, sugared 80-100 part, edible gum 60-80 part, pure water 300-380 part.
3. Hawthorn Fruit Wine according to claim 1, is characterized in that, with weight parts, and raw material composed as follows:
Hawthorn 200 parts, edible ethanol 150-200 part, edible acid 10-30 part, sugared 80-100 part, edible gum 60-80 part, pure water 300-380 part.
4. Hawthorn Fruit Wine according to claim 1, is characterized in that, the number of degrees of edible ethanol are 96 °-98 °.
5. a brewing process for Hawthorn Fruit Wine according to claim 1, is characterized in that, step is as follows:
(1) stand-by after hawthorn cleaning;
(2) edible ethanol and the quality that hawthorn are added 50wt%-70wt% are soak 1-3 month in the water of 50wt%-70wt%;
(3) extract after the Sucus Crataegi after soaking hawthorn stores 1-2 month and obtain Sucus Crataegi a;
(4) the hawthorn slag after soaking is added in residue edible ethanol and water again carry out secondary and soak 1-2 month;
(5) take out after the Sucus Crataegi after soaking hawthorn slag in step (4) stores 1-2 month and obtain Sucus Crataegi b;
(6) the hawthorn slag distillation after extraction Sucus Crataegi is obtained alcohol c;
(7) Sucus Crataegi a, Sucus Crataegi b and alcohol c are mixed to get Hawthorn Fruit Wine juice;
(8) Hawthorn Fruit Wine juice sealing ageing is added edible gum after 6 months-12 months and carry out clarification Hawthorn Fruit Wine juice;
(9) allocate the alcohol number of degrees of the Hawthorn Fruit Wine juice after clarifying, pol and acidity and obtain Hawthorn Fruit Wine.
6. the brewing process of Hawthorn Fruit Wine according to claim 5, is characterized in that, the number of degrees of alcohol c are 60 °-96 °.
7. the brewing process of Hawthorn Fruit Wine according to claim 5, is characterized in that, in operating process, the pol of Hawthorn Fruit Wine and acidity are in harmonious proportion with sugar and edible acid respectively.
8. the brewing process of Hawthorn Fruit Wine according to claim 5, is characterized in that, edible acid is the Sucus Crataegi extracted after hawthorn soaks 3-7 days in edible ethanol and water.
9. the brewing process of Hawthorn Fruit Wine according to claim 5, is characterized in that, the workshop air making Hawthorn Fruit Wine is pure and fresh, clean hygiene; In operating process, instrument, utensil, gloves etc. all carry out disinfection.
10. the brewing process of Hawthorn Fruit Wine according to claim 5, is characterized in that, hawthorn is the ripe hawthorn without rotting.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610063840.1A CN105441288A (en) | 2016-01-29 | 2016-01-29 | Hawthorn wine and making process thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610063840.1A CN105441288A (en) | 2016-01-29 | 2016-01-29 | Hawthorn wine and making process thereof |
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| CN105441288A true CN105441288A (en) | 2016-03-30 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610063840.1A Pending CN105441288A (en) | 2016-01-29 | 2016-01-29 | Hawthorn wine and making process thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106148137A (en) * | 2016-09-26 | 2016-11-23 | 柳亚东 | A kind of manufacture method of Hawthorn Fruit Wine |
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| CN1334329A (en) * | 2000-07-14 | 2002-02-06 | 华中农业大学 | Shatian Pomelo wine and its preparing process |
| CN101007994A (en) * | 2006-01-25 | 2007-08-01 | 黄仁爱 | Health preserving wine |
| CN102296017A (en) * | 2011-07-05 | 2011-12-28 | 大连工业大学 | Hawthorn pulp unstrained wine and preparation method thereof |
| CN102952688A (en) * | 2011-08-21 | 2013-03-06 | 张玉华 | Hawthorn fruit and common yam rhizome wine, and infusion method thereof |
| CN103305385A (en) * | 2013-07-12 | 2013-09-18 | 荔浦县振宇大果山楂开发有限公司 | Process for producing hawthorn fruit wine |
-
2016
- 2016-01-29 CN CN201610063840.1A patent/CN105441288A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1334329A (en) * | 2000-07-14 | 2002-02-06 | 华中农业大学 | Shatian Pomelo wine and its preparing process |
| CN101007994A (en) * | 2006-01-25 | 2007-08-01 | 黄仁爱 | Health preserving wine |
| CN102296017A (en) * | 2011-07-05 | 2011-12-28 | 大连工业大学 | Hawthorn pulp unstrained wine and preparation method thereof |
| CN102952688A (en) * | 2011-08-21 | 2013-03-06 | 张玉华 | Hawthorn fruit and common yam rhizome wine, and infusion method thereof |
| CN103305385A (en) * | 2013-07-12 | 2013-09-18 | 荔浦县振宇大果山楂开发有限公司 | Process for producing hawthorn fruit wine |
Non-Patent Citations (1)
| Title |
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| 刘宝家等: "《食品加工技术、工艺和配方大全 下册》", 28 February 1990 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106148137A (en) * | 2016-09-26 | 2016-11-23 | 柳亚东 | A kind of manufacture method of Hawthorn Fruit Wine |
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