CN105779196A - Preparation method of gold berry wine - Google Patents
Preparation method of gold berry wine Download PDFInfo
- Publication number
- CN105779196A CN105779196A CN201610276730.3A CN201610276730A CN105779196A CN 105779196 A CN105779196 A CN 105779196A CN 201610276730 A CN201610276730 A CN 201610276730A CN 105779196 A CN105779196 A CN 105779196A
- Authority
- CN
- China
- Prior art keywords
- preparation
- fruit
- flos lonicerae
- described step
- water
- 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.)
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Classifications
-
- 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
- C12G3/02—Preparation of other alcoholic beverages by fermentation
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/35—Caprifoliaceae (Honeysuckle family)
- A61K36/355—Lonicera (honeysuckle)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/42—Cucurbitaceae (Cucumber family)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/47—Euphorbiaceae (Spurge family), e.g. Ricinus (castorbean)
Abstract
The invention discloses a preparation method of gold berry wine. The preparation method includes (1), raw material selection, (2), honeysuckle filtrate preparation, (3), peeling and pulping, (4), enzymolysis, (5), blending, (6), sugar degree and pH adjustment, (7), inoculation and primary fermentation, (8), wine pouring, and (9), post-fermentation and clarification. The gold berry wine tastes savoury and mellow, has the effect of diminishing inflammation, relieving pain, eliminating stasis and subduing swelling and can treat cardiodynia, stomachache, scrofula, armpit sores and the like.
Description
Technical field
The invention belongs to technical field of fruit wine production, the preparation method particularly relating to a kind of golden fruit fruit wine.
Background technology
Golden fruit, the upright draft of Solanaceae, Solanum.Stem is by pubescence and flat thorn, and sprig is had the long pubescence of joint, glandular hair and flat thorn, stings wax yellow, light, base portion lavender, end point, bores shape, straight or slightly curved.Originate in America, existing Guangdong, the equal successful introduction in Guangxi and Yunnan.The shape of fruit is beautiful, cultivates for reward more.Property warm, the moistening and sunny environment of happiness, the suitable temperature of growth is 15 ~ 25 DEG C, has certain tolerance to cold, water funk flood and arid.Resistant to the low temperature of 3 ~ 4 DEG C.There is higher medical value.And do not adopt the fruit wine that this fruit makes on the market.
Summary of the invention
It is an object of the invention to provide a kind of gold fruit wine, its technical scheme is as follows:
A kind of preparation method of golden fruit fruit wine, preparation process is as follows:
(1) raw material is chosen: choose golden fruit, Flos Lonicerae, Fructus Momordicae and dispensing water；
(2) prepared by Flos Lonicerae filtrate: Flos Lonicerae and hot water is soaked by 1:12 mass ratio, falls Flos Lonicerae with 50 mesh screen, namely obtains filtrate；
(3) peeling, making beating: choose golden fruit and Fructus Momordicae in the ratio of 6:1, remove skin to golden fruit and Fructus Momordicae, diced by peel, is pulled an oar by the sarcocarp after soaking；
(4) enzymolysis: mix than 1:40:40 by peel, pulp, water quality, enzyme denaturing after enzymolysis, adds pectase, enzymolysis 4h at 50 DEG C, Pasteur's sterilising and enzyme inactivating 50min at 65 DEG C；
(5) stirring mixing: mix in peel, pulp, water, the Flos Lonicerae filtrate quality ratio than 1:10:15:4, be sufficiently stirred for, obtain mixed liquor；
(6) sugar addition and pH: adjusting the mixed liquor pol that step (5) obtains to 20 ° of Bx, pH value adjusts to 3.5；
(7) fermentation: fermented by mixed liquor inoculation yeast bacterium, controls fermentation temperature at 15-20 DEG C, and fermentation time is the 2-3 month；
(8) filtering residue: schlempe is separated；
(9) fermenting again, clarify: the liquid that step (8) is obtained ferments, and fermentation temperature is maintained at 20-25 DEG C again, time 30-40h takes supernatant, obtains golden fruit fruit wine after centrifugal.
In described step (2), described hot water temperature is 85-90 DEG C.
In described step (2), described soak time is 50min.
In described step (3), sarcocarp is put in 60-65 DEG C of water and soaks after 10min pulls an oar again.
Described step (6) is undertaken the adjustment of pol by adding the Mel that concentration is 41.2-42.5 Baume degrees.
Described step (6) is undertaken the adjustment of pH value by adding the citric acid that concentration is 5-8%.
In described step (8), with 100 order filter-cloth filterings.
By step made above, obtain golden fruit fruit wine.
Mouthfeel of the present invention is aromatic, has anti-inflammatory analgesic, effect of dissipating blood stasis for subsidence of swelling, it is possible to treatment heart peratodynia, lymphoid tuberculosis, the raw skin ulcer of axillary fossa etc..
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further described.
Embodiment 1:
A kind of preparation method of golden fruit fruit wine, preparation process is as follows:
(1) raw material is chosen: choose golden fruit, Flos Lonicerae, Fructus Momordicae and dispensing water；
(2) prepared by Flos Lonicerae filtrate: Flos Lonicerae and hot water are soaked by 1:12 mass ratio, and hot water temperature is 85 DEG C, and soak time is 50min, falls Flos Lonicerae with 50 mesh screen, namely obtains filtrate；
(3) peeling, making beating: choose golden fruit and Fructus Momordicae in the ratio of 6:1, remove skin to golden fruit and Fructus Momordicae, diced by peel, pulls an oar after being put in 60 DEG C of water to soak 10min by sarcocarp again；
(4) enzymolysis: mix than 1:40:40 by peel, pulp, water quality, enzyme denaturing after enzymolysis, adds pectase, enzymolysis 4h at 50 DEG C, Pasteur's sterilising and enzyme inactivating 50min at 65 DEG C；
(5) stirring mixing: mix in peel, pulp, water, the Flos Lonicerae filtrate quality ratio than 1:10:15:4, be sufficiently stirred for, obtain mixed liquor；
(6) sugar addition and pH: the mixed liquor that step (5) is obtained by add concentration be the Mel sugar addition of 41.2 Baume degrees to 20 ° of Bx, by add concentration be 6% citric acid adjust pH value to 3.5；
(7) fermentation: fermented by mixed liquor inoculation yeast bacterium, controls fermentation temperature at 15 DEG C, and fermentation time is February；
(8) filtering residue: schlempe is separated with 100 order filter-cloth filterings；
(9) fermenting again, clarify: the liquid that step (8) is obtained ferments again, fermentation temperature is maintained at 20 DEG C, and time 35h takes supernatant, obtains golden fruit fruit wine after centrifugal.
Embodiment 2:
A kind of preparation method of golden fruit fruit wine, preparation process is as follows:
(1) raw material is chosen: choose golden fruit, Flos Lonicerae, Fructus Momordicae and dispensing water；
(2) prepared by Flos Lonicerae filtrate: Flos Lonicerae and hot water are soaked by 1:12 mass ratio, and hot water temperature is 90 DEG C, and soak time is 50min, falls Flos Lonicerae with 50 mesh screen, namely obtains filtrate；
(3) peeling, making beating: choose golden fruit and Fructus Momordicae in the ratio of 6:1, remove skin to golden fruit and Fructus Momordicae, diced by peel, pulls an oar after being put in 60 DEG C of water to soak 10min by sarcocarp again；
(4) enzymolysis: mix than 1:40:40 by peel, pulp, water quality, enzyme denaturing after enzymolysis, adds pectase, enzymolysis 4h at 50 DEG C, Pasteur's sterilising and enzyme inactivating 50min at 65 DEG C；
(5) stirring mixing: mix in peel, pulp, water, the Flos Lonicerae filtrate quality ratio than 1:10:15:4, be sufficiently stirred for, obtain mixed liquor；
(6) sugar addition and pH: the mixed liquor that step (5) is obtained by add concentration be the Mel sugar addition of 42 Baume degrees to 20 ° of Bx, by add concentration be 7% citric acid adjust pH value to 3.5；
(7) fermentation: fermented by mixed liquor inoculation yeast bacterium, controls fermentation temperature at 20 DEG C, and fermentation time is March；
(8) filtering residue: schlempe is separated with 100 order filter-cloth filterings；
(9) fermenting again, clarify: the liquid that step (8) is obtained ferments again, fermentation temperature is maintained at 25 DEG C, and time 40h takes supernatant, obtains golden fruit fruit wine after centrifugal.
Claims (8)
1. a preparation method for golden fruit fruit wine, is characterized in that, preparation process is as follows:
(1) raw material is chosen: choose golden fruit, Flos Lonicerae, Fructus Momordicae and dispensing water；
(2) prepared by Flos Lonicerae filtrate: Flos Lonicerae and hot water is soaked by 1:12 mass ratio, falls Flos Lonicerae with 50 mesh screen, namely obtains filtrate；
(3) peeling, making beating: choose golden fruit and Fructus Momordicae in the ratio of 6:1, remove skin to golden fruit and Fructus Momordicae, diced by peel, is pulled an oar by the sarcocarp after soaking；
(4) enzymolysis: mix than 1:40:40 by peel, pulp, water quality, enzyme denaturing after enzymolysis, adds pectase, enzymolysis 4h at 50 DEG C, Pasteur's sterilising and enzyme inactivating 50min at 65 DEG C；
(5) stirring mixing: mix in peel, pulp, water, the Flos Lonicerae filtrate quality ratio than 1:10:15:4, be sufficiently stirred for, obtain mixed liquor；
(6) sugar addition and pH: adjusting the mixed liquor pol that step (5) obtains to 20 ° of Bx, pH value adjusts to 3.5；
(7) fermentation: fermented by mixed liquor inoculation yeast bacterium, controls fermentation temperature at 15-20 DEG C, and fermentation time is the 2-3 month；
(8) filtering residue: schlempe is separated；
(9) fermenting again, clarify: the liquid that step (8) is obtained ferments, and fermentation temperature is maintained at 20-25 DEG C again, time 30-40h takes supernatant, obtains golden fruit fruit wine after centrifugal.
2. preparation method as claimed in claim 1, is characterized in that, in described step (2), described hot water temperature is 85-90 DEG C.
3. preparation method as claimed in claim 1, is characterized in that, in described step (2), described soak time is 50min.
4. preparation method as claimed in claim 1, is characterized in that, in described step (3), pulls an oar after being put in 60-65 DEG C of water to soak 10min by sarcocarp again.
5. preparation method as described in claim 1, is characterized in that, carries out the adjustment of pol in described step (6) by adding the Mel that concentration is 41.2-42.5 Baume degrees.
6. preparation method as described in claim 1, is characterized in that, carries out the adjustment of pH value in described step (6) by adding the citric acid that concentration is 5-8%.
7. preparation method as claimed in claim 1, is characterized in that, in described step (8), with 100 order filter-cloth filterings.
8. preparation method as claimed in claim 1, is characterized in that, by step made above, obtain golden fruit fruit wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610276730.3A CN105779196A (en) | 2016-04-29 | 2016-04-29 | Preparation method of gold berry wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610276730.3A CN105779196A (en) | 2016-04-29 | 2016-04-29 | Preparation method of gold berry wine |
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| Publication Number | Publication Date |
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| CN105779196A true CN105779196A (en) | 2016-07-20 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610276730.3A Pending CN105779196A (en) | 2016-04-29 | 2016-04-29 | Preparation method of gold berry wine |
Country Status (1)
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| CN (1) | CN105779196A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107779342A (en) * | 2017-11-08 | 2018-03-09 | 广西田阳嘉佳食品有限公司 | A kind of citrine fruit wine and its production method |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105441298A (en) * | 2015-02-10 | 2016-03-30 | 余芳 | Wild sweet potato and abiu vinegar brewing method |
-
2016
- 2016-04-29 CN CN201610276730.3A patent/CN105779196A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105441298A (en) * | 2015-02-10 | 2016-03-30 | 余芳 | Wild sweet potato and abiu vinegar brewing method |
Non-Patent Citations (4)
| Title |
|---|
| 卢加保等: "黄金果综合开发", 《四川食品与发酵》 * |
| 李秀根: "《梨生产关键技术百问百答》", 30 April 2005, 中国农业出版社 * |
| 石晶明: "《养生堂<本草纲目>食物妙用速查全书》", 28 February 2015, 中国轻工业出版社 * |
| 郝晓明: "小浆果加工：让"黄金果"变成"果黄金"", 《科技日报》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107779342A (en) * | 2017-11-08 | 2018-03-09 | 广西田阳嘉佳食品有限公司 | A kind of citrine fruit wine and its production method |
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Application publication date: 20160720 |