CN105462744A - Preparation method for green plum health-care wine - Google Patents
Preparation method for green plum health-care wine Download PDFInfo
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- CN105462744A CN105462744A CN201410434959.6A CN201410434959A CN105462744A CN 105462744 A CN105462744 A CN 105462744A CN 201410434959 A CN201410434959 A CN 201410434959A CN 105462744 A CN105462744 A CN 105462744A
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Abstract
The invention discloses a preparation method for a health-care wine, belonging to the technical field of wine brewage. The preparation method is characterized by comprising the following process flow: selection of green plums; splitting of the green plums; taking of juice; fermentation; separation; post-fermentation; component adjustment; storage of a bulk wine; clarification; filtering; blending; storage; filtering; bottling; and packaging and warehousing. According to the invention, the fresh green plums are used as a main raw material; the brewed and processed green plum health-care wine has rich nutrients and health-care effect, realizes comprehensive utilization of the fresh green plums and improves the practicality and commercial value of the fresh green plums; the problem that a fresh green plum raw material cannot be stored for a long time is overcome; the prepared green plum health-care wine is capable of clearing the heart, moistening the lung, preventing and resisting ageing, strengthening the stomach, benefiting the spleen and improving disease resistance of a human body; and the preparation method is simple and is easy to implement.
Description
Technical field
The present invention relates to a kind of preparation method of health promoting wine, especially relate to a kind of preparation method of green plum health promoting wine.
Background technology
Green plum is the kind of plant that Dipterocarpaceae green plum belongs to.Aiphyllium, high 7-25 rice, the viridant bark of brown ash, branch is yellow stellate hair, the leaf of oblong keratin, and panicle armpit is raw, by fine hair; Fruit is subsphaeroidal, and nutlike fruit does not ftracture.Nature and flavor are sweet flat, are rich in a large amount of beneficial mineral matter such as tartaric acid and vitamins C, are described as " king of fruit jelly ".
The effect of green plum: the 1. pyruvic acid that contains of plum fruit and Oleanolic Acid active substance have provide protection to liver, can improve the function of detoxification of liver, strengthens the ability that human body Detoxicating food-poisoning, water poison, blood are malicious; 2. anti-senility: green plum can promote the more parotin of salivary gland secretion, can promote that body tissue and blood vessel are tending towards rejuvenation, keep the metabolic rhythm and pace of moving things, has effect of U.S. flesh hairdressing.Clean blood, removing toxic substances, sterilization are the three large key elements keeping human body own health, and green plum has all had.
Green plum belongs to the stronger fruit of seasonal, has abundant Nutrition and health care effect, but fresh green plum raw material not storage tolerance, processing green plum health promoting wine product can realize, to its comprehensive utilization, improving its practicality and commodity value.
Summary of the invention
Technical problem to be solved by this invention is raw material with green plum, is processed into green plum health promoting wine, to solve the not long keeping problem of fresh green plum raw material, provides a kind of green plum health promoting wine product.
The present invention solves the technical scheme that its technical problem takes:
A kind of preparation method of green plum health promoting wine, it is characterized in that the technical process adopted is, choosing fruit, cut fruit open, get juice, fermentation, separation, secondary fermentation, adjusting component, liquor base storage, clarifying treatment, filtration, allotment, storage, filter, bottling, packaging warehouse-in; Its key step is as follows:
A selects fruit: ingredient requirement is without rotten fruit, and ripening degree reaches ninety percent;
B fermentation: the sucrose liquid adding 20% in fruit juice carries out primary fermentation, leavening temperature 20-25 DEG C, 2-4 days time, after stirring, the former fruit yeast of artificial culture of access 6%-9%, carries out secondary fermentation, leavening temperature 15-20 DEG C, 6-8 days time;
C liquor base storage: after secondary fermentation terminates, enters the ageing stage, stores after 3 months and carries out little sample testing in proportion with the former wine of immersion, get best green liquor sample, preserve one month after expanding allotment in proportion;
D allocates: by physics and chemistry index request, the sugar contained by the former wine of chemical examination green plum, acid, alcohol composition, and allotment is to qualified;
E stores: qualified green liquor storage and aging 1 year;
F bottling, sterilization: after ageing expires, filtration, bottling, sterilization, bath temperature is 70-75 DEG C, keeps 10 minutes, then naturally cooling, packaging warehouse-in.
Beneficial effect: the preparation method of a kind of green plum health promoting wine of the present invention, with fresh green plum for main raw material, the green plum health promoting wine made after brewageing processing has abundant Nutrition and health care effect, achieves the comprehensive utilization to fresh green plum, improves its practicality and commodity value.The not long keeping problem of good solution fresh green plum raw material, product has clearing away heart-fire and moistening the lung, anti-senility, stomach invigorating benefit spleen, the resistance against diseases of enhancing body.Working method is simple, easy to implement.
Embodiment
Embodiment 1:
A preparation method for green plum health promoting wine, key step is as follows:
A choosing fruit ingredient requirement is without rotten fruit, and ripening degree reaches more than ninety percent;
The white sand liquid glucose adding 12-14% in B fermentation fruit juice carries out primary fermentation, leavening temperature 20-22 DEG C, 4-5 days time, and after stirring, the former fruit yeast of artificial culture of access 6%-7%, carries out secondary fermentation, leavening temperature 22-25 DEG C, 6-8 days time;
After the secondary fermentation of C liquor base storage terminates, enter the ageing stage, store after 2 months and carry out little sample testing in proportion with the former wine of immersion, get best green liquor sample, preserve one month after expanding allotment in proportion;
Physics and chemistry index request is pressed in D allotment, the sugar contained by the former wine of chemical examination green plum, acid, alcohol composition, and allotment is to qualified;
E stores more than qualified green liquor storage and aging half a year;
After F bottling, sterilization ageing expire, filtration, bottling, sterilization, general bath temperature is 68-72 DEG C, keeps 15-20 minute, then naturally cooling, packaging warehouse-in.
In product, the fragrant of green plum is given prominence to, and vinosity is fine and smooth, dense sweet-smelling, alcoholic strength 14 °-15 °.
Embodiment 2:
A preparation method for green plum health promoting wine, key step is as follows:
A choosing fruit ingredient requirement is without rotten fruit, and ripening degree reaches more than ninety percent;
The white sand liquid glucose adding 20% in B fermentation fruit juice carries out primary fermentation, leavening temperature 25-28 DEG C, 3-5 days time, and after stirring, the former fruit yeast of artificial culture of access 6%-10%, carries out secondary fermentation, leavening temperature 20-25 DEG C, 4-8 days time;
After the secondary fermentation of C liquor base storage terminates, enter the ageing stage, store after 4 months and carry out little sample testing in proportion with the former wine of immersion, get best green liquor sample, preserve one month after expanding allotment in proportion;
Physics and chemistry index request is pressed in D allotment, the sugar contained by the former wine of chemical examination green plum, acid, alcohol composition, and allotment is to qualified;
E stores qualified green liquor storage and aging 1 year;
After F bottling, sterilization ageing expire, filtration, bottling, sterilization, general bath temperature is 65 DEG C, keeps 30 minutes, then naturally cooling, packaging warehouse-in.
In product, the fragrant of green plum is given prominence to, and vinosity is fine and smooth, dense sweet-smelling, alcoholic strength 14 °-15 °.
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. the preparation method of a green plum health promoting wine, it is characterized in that the technical process adopted is, choosing fruit, cut fruit open, get juice, fermentation, separation, secondary fermentation, adjusting component, liquor base storage, clarifying treatment, filtration, allotment, storage, filter, bottling, packaging warehouse-in; Its key step is as follows:
A selects fruit: ingredient requirement is without rotten fruit, and ripening degree reaches ninety percent;
B fermentation: the sucrose liquid adding 20% in fruit juice carries out primary fermentation, leavening temperature 20-25 DEG C, 2-4 days time, after stirring, the former fruit yeast of artificial culture of access 6%-9%, carries out secondary fermentation, leavening temperature 15-20 DEG C, 6-8 days time;
C liquor base storage: after secondary fermentation terminates, enters the ageing stage, stores after 3 months and carries out little sample testing in proportion with the former wine of immersion, get best green liquor sample, preserve one month after expanding allotment in proportion;
D allocates: by physics and chemistry index request, the sugar contained by the former wine of chemical examination green plum, acid, alcohol composition, and allotment is to qualified;
E stores: qualified green liquor storage and aging 1 year;
F bottling, sterilization: after ageing expires, filtration, bottling, sterilization, bath temperature is 70-75 DEG C, keeps 10 minutes, then naturally cooling, packaging warehouse-in.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410434959.6A CN105462744A (en) | 2014-08-30 | 2014-08-30 | Preparation method for green plum health-care wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410434959.6A CN105462744A (en) | 2014-08-30 | 2014-08-30 | Preparation method for green plum health-care wine |
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| Publication Number | Publication Date |
|---|---|
| CN105462744A true CN105462744A (en) | 2016-04-06 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410434959.6A Pending CN105462744A (en) | 2014-08-30 | 2014-08-30 | Preparation method for green plum health-care wine |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108949479A (en) * | 2018-09-30 | 2018-12-07 | 浙江树人学院 | A kind of production method of after-ripening green liquor |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101942373A (en) * | 2010-09-15 | 2011-01-12 | 安徽农业大学 | Method for making green plum fruit wine |
| CN102286320A (en) * | 2011-06-10 | 2011-12-21 | 广东十二岭酒业有限公司 | Production method of fermented green plum fruit wine and product thereof |
| CN102676334A (en) * | 2012-05-03 | 2012-09-19 | 上虞市南岭农副产品有限公司 | Method for manufacturing green plum fruit wine |
| CN103509678A (en) * | 2013-10-04 | 2014-01-15 | 张俊辉 | Method for preparing pawpaw health care wine |
| KR101383350B1 (en) * | 2013-03-07 | 2014-04-10 | 농업회사법인 주식회사 백운주가 | Distilled liqueurs using plum and making method of it |
-
2014
- 2014-08-30 CN CN201410434959.6A patent/CN105462744A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101942373A (en) * | 2010-09-15 | 2011-01-12 | 安徽农业大学 | Method for making green plum fruit wine |
| CN102286320A (en) * | 2011-06-10 | 2011-12-21 | 广东十二岭酒业有限公司 | Production method of fermented green plum fruit wine and product thereof |
| CN102676334A (en) * | 2012-05-03 | 2012-09-19 | 上虞市南岭农副产品有限公司 | Method for manufacturing green plum fruit wine |
| KR101383350B1 (en) * | 2013-03-07 | 2014-04-10 | 농업회사법인 주식회사 백운주가 | Distilled liqueurs using plum and making method of it |
| CN103509678A (en) * | 2013-10-04 | 2014-01-15 | 张俊辉 | Method for preparing pawpaw health care wine |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108949479A (en) * | 2018-09-30 | 2018-12-07 | 浙江树人学院 | A kind of production method of after-ripening green liquor |
| CN108949479B (en) * | 2018-09-30 | 2021-11-26 | 浙江树人学院 | Production method of after-ripening green plum wine |
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Application publication date: 20160406 |