CN105861216A - Method for brewing tremella and nectarine fruit wine - Google Patents

Abstract

The invention discloses a method for brewing tremella and nectarine fruit wine, and belongs to the field of fruit wine brewing. The method is characterized in that such processing technological flow as raw material treatment, juice adjustment, fermentation, centrifugal separation, clarification, burdening, bottling, sterilization, cooling and finished product obtaining is adopted. The method has the benefits that a tremella and nectarine fruit wine product which is rich in nutrition and bright in wine color and tastes refreshing is provided; the product is low in heat and contains little fat; the product is favorable for tonifying qi-blood, nourishing yin and generating body fluid, is ideal auxiliary food for an iron-deficiency anemia patient, can be further used for resisting blood coagulation and reducing blood pressure, is easy to eat and convenient to operate, and is nutritional and healthy green drink.

Description

A kind of brewing method of white fungus honey peach fruit wine

Technical field

The present invention relates to the brewing method of a kind of fruit wine, especially relate to the brewing method of a kind of white fungus honey peach fruit wine.

Background technology

Peach is that a kind of fruit can be spent can view and admire as the defoliation small arbor of fruit, and fruit succulence can be eaten raw or preserved peach processed, can, and kernel can also eat.Pulp has white and yellow, and typically most popular in Asia kind mostly is white flesh, succulence and sweet；Europe, Australia and the people in North America then like yellow colour the sourer kind of pulp, and its drupe ovoid, there is pubescence on surface.

The effect of peach: 1. peach has tonifying Qi and blood, the effect of nourishing Yin and promoting production of body fluid, after can be used for serious disease, deficiency of qi and blood, lean and haggard, palpitation person；2. the iron-holder of peach is higher, is the preferable supplementary food of hypoferric anemia patient；3. peach is many containing potassium, few containing sodium, is suitable for oedema patients；4. the extract of peach kernel has a blood coagulation resisting function, and can suppress coughing centre and cough-relieving, can make drop in blood pressure simultaneously, can be used for the auxiliary treatment of hypertensive patient.

Honey peach is generally eaten raw, not remains of pesticide on storage tolerance, and epidermis, not easy cleaning, can realize the comprehensive utilization to honey peach raw material for being processed into white fungus honey peach fruit wine, it is simple to stores, improves its economic worth and nutritive value.

Summary of the invention

Present invention aim to address that fresh honey peach is difficult to storage, it is provided that a kind of nutritious, brewing method of wine and women-sensual pursuits is bright-coloured, taste is salubrious white fungus honey peach fruit wine.

The present invention solves its technical problem and is adopted the technical scheme that:

A kind of brewing method of white fungus honey peach fruit wine, it is characterised in that: use Feedstock treating, juice adjustment, fermentation, centrifugation, clarification, dispensing, bottle, be sterilized, cool down, the processing process of finished product, concrete operation step is as follows:

(1) Feedstock treating: select maturation, honey peach without pest and disease damage, put into after cleaning and carry out blanching 10min in the water of 100 DEG C, decortication core after blanching, take its pulp and pull an oar, during making beating, add the water of material quality 20%, 10% white fungus and the Radix Glycyrrhizae of 5%；

(2) juice adjusts: adds protein sugar, honey in raw material, makes pol reach 45%；

(3) fermentation: leavening uses active dry yeast, it is activating solution with 5% protein sugar solution, activate 60 minutes under the conditions of 32 DEG C, usage amount is active dry yeast: activating solution=1:12, then press fermentating liquid volume inoculum concentration 30% activated yeast mixture and enter fermentation stage, controlling fermentation temperature is 28 DEG C, and fermentation time is 8 days；

(4) centrifugation: use centrifuge to remove slag, white fungus honey peach fruit wine that must be more muddy；

(5) clarification: obtain as clear as crystal fruit wine with carrying out press filtration after 1% silica gel mixing；

(6) dispensing: allocate wine, adds rice wine, Wild Jujube Juice, jasmine pollen, honey and protein sugar make fruit wine spirituosity 11%, and sugary 18%, total acid content is 0.3%；

(7) bottling: pack with 450 milliliters of carboys；

(8) cooling: be cooled to normal temperature with cold water.

Beneficial effect: the invention provides a kind of nutritious, wine and women-sensual pursuits is bright-coloured, taste is salubrious white fungus honey peach wine products, product heat is low, lean, this product contributes to tonifying Qi and blood, nourishing Yin and promoting production of body fluid, it it is the preferable supplementary food of hypoferric anemia patient, can be hypotensive with anticoagulation, simply eaten, easy to operate, it is the green drink of a kind of nutrient health.

Detailed description of the invention

Embodiment 1 :

A kind of brewing method of white fungus honey peach fruit wine, concrete operation step is as follows:

(1) Feedstock treating: select maturation, the honey peach without pest and disease damage, apricot, puts into after cleaning and carries out blanching 10min in the water of 100 DEG C, and decortication core after blanching takes its pulp and pulls an oar, and adds the moisture of material quality 20%, 5% Radix Glycyrrhizae and the white fungus of 10% during making beating；

(2) juice adjusts: uses the method adding white granulated sugar, makes pol reach 15%；

(3) fermentation: leavening uses active dry yeast, it is activating solution with 34% white granulated sugar solution, activate 15-30 minute under the conditions of 35-45 DEG C, usage amount is active dry yeast: activating solution=1:20, then press fermentating liquid volume inoculum concentration 5%-15% activated yeast mixture and enter fermentation stage, controlling fermentation temperature and be 18-22 DEG C, fermentation time is 5-6 days；

(4) centrifugation: use centrifuge to remove slag to obtain more muddy white fungus honey peach fruit wine；

(5) clarification: obtain as clear as crystal fruit wine with carrying out press filtration after 5% silica gel mixing；

(6) dispensing: allocate wine, adds pure alcohol and white granulated sugar makes fruit wine spirituosity 9%-10%, and sugary 10%, total acid content is 0.15%-0.25%；

(7) bottling: pack with 500 milliliters of carboys；

(8) cooling: be cooled to normal temperature with cold water.

Embodiment 2 :

A kind of brewing method of white fungus honey peach fruit wine, concrete operation step is as follows:

(1) Feedstock treating: select maturation, the honey peach without pest and disease damage, loquat, puts into after cleaning and carries out blanching 30min in the water of 70 DEG C, and decortication core after blanching takes its pulp and pulls an oar, and adds the moisture of material quality 40%, 7% white fungus and the wild jujube of 3% during making beating；

(2) juice adjusts: uses the method adding maltose, makes pol reach 35%；

(3) fermentation: leavening uses active dry yeast, it is activating solution with 35% maltose solution, activate 45 minutes under the conditions of 42 DEG C, usage amount is active dry yeast: activating solution=1:20, then press fermentating liquid volume inoculum concentration 3% activated yeast mixture and enter fermentation stage, controlling fermentation temperature is 38 DEG C, and fermentation time is 2-4 days；

(4) centrifugation: use centrifuge to remove slag, obtain more muddy white fungus honey peach fruit wine；

(5) clarification: use, carries out press filtration after 12% silica gel mixing and obtains as clear as crystal fruit wine；

(6) dispensing: allocate wine, adds pure alcohol, citric acid and maltose, makes fruit wine spirituosity 5%, and sugary 10%, total acid content is 0.4%；

(7) bottling: pack with 350 milliliters of carboys；

(8) cooling: be cooled to normal temperature with cold water.

Part that the present invention does not relate to is the most same as the prior art maybe can use prior art to be realized.

Claims (1)

1. the brewing method of a white fungus honey peach fruit wine, it is characterised in that: use Feedstock treating, juice adjustment, fermentation, centrifugation, clarification, dispensing, bottle, be sterilized, cool down, the processing process of finished product, concrete operation step is as follows:

(1) Feedstock treating: select maturation, honey peach without pest and disease damage, put into after cleaning and carry out blanching 10min in the water of 100 DEG C, decortication core after blanching, take its pulp and pull an oar, during making beating, add the water of material quality 20%, 10% white fungus and the Radix Glycyrrhizae of 5%；

(2) juice adjusts: adds protein sugar, honey in raw material, makes pol reach 45%；

(3) fermentation: leavening uses active dry yeast, it is activating solution with 5% protein sugar solution, activate 60 minutes under the conditions of 32 DEG C, usage amount is active dry yeast: activating solution=1:12, then press fermentating liquid volume inoculum concentration 30% activated yeast mixture and enter fermentation stage, controlling fermentation temperature is 28 DEG C, and fermentation time is 8 days；

(4) centrifugation: use centrifuge to remove slag, white fungus honey peach fruit wine that must be more muddy；

(5) clarification: obtain as clear as crystal fruit wine with carrying out press filtration after 1% silica gel mixing；

(6) dispensing: allocate wine, adds rice wine, Wild Jujube Juice, jasmine pollen, honey and protein sugar make fruit wine spirituosity 11%, and sugary 18%, total acid content is 0.3%；

(7) bottling: pack with 450 milliliters of carboys；

(8) cooling: be cooled to normal temperature with cold water.