CN105886236A - Prunus salicina fruit wine and production method thereof - Google Patents
Prunus salicina fruit wine and production method thereof Download PDFInfo
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- CN105886236A CN105886236A CN201610437203.6A CN201610437203A CN105886236A CN 105886236 A CN105886236 A CN 105886236A CN 201610437203 A CN201610437203 A CN 201610437203A CN 105886236 A CN105886236 A CN 105886236A
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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
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- 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)
- A61K36/424—Gynostemma
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- 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)
- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
- A61K36/736—Prunus, e.g. plum, cherry, peach, apricot or almond
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- 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)
- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
- A61K36/738—Rosa (rose)
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- Genetics & Genomics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to the technical field of fruit wine production, in particular to Prunus salicina fruit wine and a production method thereof. The production method includes: cleaning and crushing Prunus salicina fruit, adding flavor grains, mixing, fermenting, and distilling. The produced Prunus salicina fruit wine is mellow, gentle and harmony in taste and clear and transparent in wine body and has special fragrance; the fruit fragrance and the wine fragrance of the fruit wine are coordinated, and the fruit wine has both tea fragrance and the fragrance of gynostemma pentaphyllum and is rich in nutrition, low in alcohol content and low in sugar degree; the fruit wine has effects of invigorating spleen to promote digestion, lowering blood pressure and relieving coughing.
Description
Technical field
The present invention relates to technical field of fruit wine production, especially a kind of hollow plum fruit wine and preparation thereof
Method.
Background technology
Fructus Pruni salicinae is the fruit of rosaceous plant Japanese plum, belongs to stone fruit, and China is mostly
Qu Jun produces.Its feature is not shelf-stable, and substantially to eat raw, processing capacity is little, have canned food,
The products such as preserved fruit, so there being a large amount of fruit to rot every year, lose the biggest.Hollow plum belongs to Fructus Pruni salicinae
Belonging to class, in Guizhou Province, there is large-area plantation in sand town in county's along the river, and it is nutritious, taste
Deliciousness, Fresh & Tender in Texture.But, the defect that Fructus Pruni salicinae is the same is still there is due to hollow plum, it is protected
Fresh difficulty so that the annual Fructus Pruni salicinae fruit rotted is relatively big, and then has had a strong impact on the kind of local orchard worker
Plant enthusiasm.
In consideration of it, this researcher personnel are in order to enrich the side-product of hollow plum fruit, by hollow plum
As raw material, and other material compositions are coordinated to be prepared as hollow plum fruit wine.
Summary of the invention
In order to solve above-mentioned technical problem present in prior art, the present invention provides a kind of hollow
Plum fruit wine and preparation method thereof.
It is achieved particular by techniques below scheme:
The preparation method of a kind of hollow plum fruit wine, comprises the following steps:
(1) raw material fruit is cleaned up, and by its break process, add the red of 1-3 times of weight
Tea, stirs, and obtains mixing slurry；
(2) in mixing slurry, addition accounts for the fragrant unstrained spirits of mixing slurry 3-7%, and is stirred for uniformly,
Adding DV10 yeast, addition is 0.15-0.23g every liter mixing slurry, stirs, then puts
It is 20-25 DEG C of fermentation process 3-5 days in temperature, then to adjust temperature be 28-33 DEG C of fermentation process
14-17 days, distillation, to obtain final product.
Described fragrant unstrained spirits, its preparation method is as follows:
A. Herb Gynostemmae Pentaphylli, Fructus Rosae Laevigatae are mixed according to mass ratio 1: 0.3-1.3, dry, pulverize
End；
B. take fermented grain, add in fermented grain and account for powder prepared by fermented grain quality 30-37% step a,
After stirring, closing heap, process 18-20h with bacteria culture tank cultivation at temperature is 22-30 DEG C, then
Being added thereto to SHISANXIANG powder, stir, continuation bacteria culture tank is 22-30 DEG C in temperature
Cultivate 5-8h, add SHENGXIANG yeast, at temperature is 20-30 DEG C, constant temperature culture 3-8h, i.e.
?.
Described SHISANXIANG, its addition is the 3-5% of fermented grain weight.
Described SHENGXIANG yeast, its addition is the 0.6-0.8% of fermented grain weight.
The present invention also provides for hollow plum fruit wine prepared by the preparation method of above-mentioned hollow plum fruit wine.
Compared with prior art, the technique effect of the present invention is embodied in:
After hollow plum fruit is cleaned, crushes, add fragrant unstrained spirits mixing after fermentation, then steamed
Evaporating so that the hollow plum fruit wine alcohol fragrance of preparation is preferable, the soft harmony of mouthfeel, wine body is limpid logical
Bright, there is special fragrance；The fruital of this fruit wine is coordinated with aroma, has tea smell and strand concurrently
The blue fragrant of stock, nutritious, wine degree is low, pol is low.
In addition, the hollow plum fruit wine of the present invention has profit flesh maintaining beauty and keeping young, can lung heat clearing
Diuretic, can regain one's strength of body rapidly, allaying tiredness, there is strengthening the spleen to promote digestion, blood pressure lowering, antitussive effect,
Cardio and vascular function, effect protected to liver can be promoted, improve sleep, improve immunity.
Detailed description of the invention
Below in conjunction with specific embodiment, technical scheme is further limited
Fixed, but claimed scope is not only limited to description.
Embodiment 1
The preparation method of a kind of hollow plum fruit wine, comprises the following steps:
(1) raw material fruit is cleaned up, and by its break process, add the black tea of 1 times of weight
Water, stirs, and obtains mixing slurry；
(2) in mixing slurry, addition accounts for the fragrant unstrained spirits of mixing slurry 3%, and is stirred for uniformly, adding
Entering DV10 yeast, addition is 0.15g every liter mixing slurry, stirs, then is placed in temperature
It is 20 DEG C of fermentation process 3 days, then adjusts temperature and be 28 DEG C of fermentation process 14 days that distillation to obtain final product.
Described fragrant unstrained spirits, its preparation method is as follows:
A. Herb Gynostemmae Pentaphylli, Fructus Rosae Laevigatae are mixed according to mass ratio 1: 0.3, drying, grind into powder；
B. take fermented grain, add in fermented grain and account for powder prepared by fermented grain quality 30% step a, stir
Mix after uniformly, closing heap, process 18h with bacteria culture tank cultivation at temperature is 22 DEG C, more wherein
Adding SHISANXIANG powder, stir, continuation bacteria culture tank is 22 DEG C in temperature and cultivates 5h, then
Add SHENGXIANG yeast, at temperature is 20 DEG C, constant temperature culture 3h, to obtain final product.
Described SHISANXIANG, its addition is the 3% of fermented grain weight.
Described SHENGXIANG yeast, its addition is the 0.6% of fermented grain weight.
Embodiment 2
The preparation method of a kind of hollow plum fruit wine, comprises the following steps:
(1) raw material fruit is cleaned up, and by its break process, add the black tea of 3 times of weight
Water, stirs, and obtains mixing slurry；
(2) in mixing slurry, addition accounts for the fragrant unstrained spirits of mixing slurry 7%, and is stirred for uniformly, adding
Entering DV10 yeast, addition is 0.23g every liter mixing slurry, stirs, then is placed in temperature
It is 25 DEG C of fermentation process 5 days, then adjusts temperature and be 33 DEG C of fermentation process 17 days that distillation to obtain final product.
Described fragrant unstrained spirits, its preparation method is as follows:
A. Herb Gynostemmae Pentaphylli, Fructus Rosae Laevigatae are mixed according to mass ratio 1: 1.3, drying, grind into powder；
B. take fermented grain, add in fermented grain and account for powder prepared by fermented grain quality 37% step a, stir
Mix after uniformly, closing heap, process 20h with bacteria culture tank cultivation at temperature is 30 DEG C, more wherein
Adding SHISANXIANG powder, stir, continuation bacteria culture tank is 30 DEG C in temperature and cultivates 8h, then
Add SHENGXIANG yeast, at temperature is 30 DEG C, constant temperature culture 8h, to obtain final product.
Described SHISANXIANG, its addition is the 5% of fermented grain weight.
Described SHENGXIANG yeast, its addition is the 0.8% of fermented grain weight.
Embodiment 3
The preparation method of a kind of hollow plum fruit wine, comprises the following steps:
(1) raw material fruit is cleaned up, and by its break process, add the black tea of 2 times of weight
Water, stirs, and obtains mixing slurry；
(2) in mixing slurry, addition accounts for the fragrant unstrained spirits of mixing slurry 5%, and is stirred for uniformly, adding
Entering DV10 yeast, addition is 0.19g every liter mixing slurry, stirs, then is placed in temperature
It is 23 DEG C of fermentation process 4 days, then adjusts temperature and be 30 DEG C of fermentation process 15 days that distillation to obtain final product.
Described fragrant unstrained spirits, its preparation method is as follows:
A. Herb Gynostemmae Pentaphylli, Fructus Rosae Laevigatae are mixed according to mass ratio 1: 1, drying, grind into powder；
B. take fermented grain, add in fermented grain and account for powder prepared by fermented grain quality 35% step a, stir
Mix after uniformly, closing heap, process 19h with bacteria culture tank cultivation at temperature is 28 DEG C, more wherein
Adding SHISANXIANG powder, stir, continuation bacteria culture tank is 27 DEG C in temperature and cultivates 6h, then
Add SHENGXIANG yeast, at temperature is 25 DEG C, constant temperature culture 5h, to obtain final product.
Described SHISANXIANG, its addition is the 4% of fermented grain weight.
Described SHENGXIANG yeast, its addition is the 0.7% of fermented grain weight.
Embodiment 4
The preparation method of a kind of hollow plum fruit wine, comprises the following steps:
(1) raw material fruit is cleaned up, and by its break process, add the black tea of 1 times of weight
Water, stirs, and obtains mixing slurry；
(2) in mixing slurry, addition accounts for the fragrant unstrained spirits of mixing slurry 7%, and is stirred for uniformly, adding
Entering DV10 yeast, addition is 0.15g every liter mixing slurry, stirs, then is placed in temperature
It is 25 DEG C of fermentation process 3 days, then adjusts temperature and be 33 DEG C of fermentation process 14 days that distillation to obtain final product.
Described fragrant unstrained spirits, its preparation method is as follows:
A. Herb Gynostemmae Pentaphylli, Fructus Rosae Laevigatae are mixed according to mass ratio 1: 1.3, drying, grind into powder；
B. take fermented grain, add in fermented grain and account for powder prepared by fermented grain quality 30% step a, stir
Mix after uniformly, closing heap, process 18h with bacteria culture tank cultivation at temperature is 30 DEG C, more wherein
Adding SHISANXIANG powder, stir, continuation bacteria culture tank is 30 DEG C in temperature and cultivates 5h, then
Add SHENGXIANG yeast, at temperature is 30 DEG C, constant temperature culture 3h, to obtain final product.
Described SHISANXIANG, its addition is the 3% of fermented grain weight.
Described SHENGXIANG yeast, its addition is the 0.8% of fermented grain weight.
Embodiment 5
The preparation method of a kind of hollow plum fruit wine, comprises the following steps:
(1) raw material fruit is cleaned up, and by its break process, add the black tea of 1 times of weight
Water, stirs, and obtains mixing slurry；
(2) in mixing slurry, addition accounts for the fragrant unstrained spirits of mixing slurry 3%, and is stirred for uniformly, adding
Entering DV10 yeast, addition is 0.15g every liter mixing slurry, stirs, then is placed in temperature
It is 25 DEG C of fermentation process 3 days, then adjusts temperature and be 33 DEG C of fermentation process 14 days that distillation to obtain final product.
Described fragrant unstrained spirits, its preparation method is as follows:
A. Herb Gynostemmae Pentaphylli, Fructus Rosae Laevigatae are mixed according to mass ratio 1: 0.7, drying, grind into powder；
B. take fermented grain, add in fermented grain and account for powder prepared by fermented grain quality 30% step a, stir
Mix after uniformly, closing heap, process 18h with bacteria culture tank cultivation at temperature is 30 DEG C, more wherein
Adding SHISANXIANG powder, stir, continuation bacteria culture tank is 30 DEG C in temperature and cultivates 5h, then
Add SHENGXIANG yeast, at temperature is 20 DEG C, constant temperature culture 4h, to obtain final product.
Described SHISANXIANG, its addition is the 4% of fermented grain weight.
Described SHENGXIANG yeast, its addition is the 0.6% of fermented grain weight.
Claims (5)
1. the preparation method of a hollow plum fruit wine, it is characterised in that comprise the following steps:
(1) raw material fruit is cleaned up, and by its break process, add the red of 1-3 times of weight
Tea, stirs, and obtains mixing slurry；
(2) in mixing slurry, addition accounts for the fragrant unstrained spirits of mixing slurry 3-7%, and is stirred for uniformly,
Adding DV10 yeast, addition is 0.15-0.23g every liter mixing slurry, stirs, then puts
It is 20-25 DEG C of fermentation process 3-5 days in temperature, then to adjust temperature be 28-33 DEG C of fermentation process
14-17 days, distillation, to obtain final product.
2. the preparation method of hollow plum fruit wine as claimed in claim 1, it is characterised in that institute
The fragrant unstrained spirits stated, its preparation method is as follows:
A. Herb Gynostemmae Pentaphylli, Fructus Rosae Laevigatae are mixed according to mass ratio 1: 0.3-1.3, dry, pulverize
End；
B. take fermented grain, add in fermented grain and account for powder prepared by fermented grain quality 30-37% step a,
After stirring, closing heap, process 18-20h with bacteria culture tank cultivation at temperature is 22-30 DEG C, then
Being added thereto to SHISANXIANG powder, stir, continuation bacteria culture tank is 22-30 DEG C in temperature
Cultivate 5-8h, add SHENGXIANG yeast, at temperature is 20-30 DEG C, constant temperature culture 3-8h, i.e.
?.
3. the preparation method of hollow plum fruit wine as claimed in claim 2, it is characterised in that institute
The SHISANXIANG stated, its addition is the 3-5% of fermented grain weight.
4. the preparation method of hollow plum fruit wine as claimed in claim 2, it is characterised in that institute
The SHENGXIANG yeast stated, its addition is the 0.6-0.8% of fermented grain weight.
5. the sky that prepared by the preparation method of the hollow plum fruit wine as described in any one of claim 1-4
Heart plum fruit wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610437203.6A CN105886236A (en) | 2016-06-17 | 2016-06-17 | Prunus salicina fruit wine and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610437203.6A CN105886236A (en) | 2016-06-17 | 2016-06-17 | Prunus salicina fruit wine and production method thereof |
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| CN105886236A true CN105886236A (en) | 2016-08-24 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201610437203.6A Pending CN105886236A (en) | 2016-06-17 | 2016-06-17 | Prunus salicina fruit wine and production method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113862102A (en) * | 2021-11-15 | 2021-12-31 | 方向东 | Naili wine formula |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102660419A (en) * | 2012-04-20 | 2012-09-12 | 苏州爱斯欧蒂生物科技有限公司 | Multifunctional health-care wine |
| CN103169793A (en) * | 2013-02-27 | 2013-06-26 | 李清元 | Medicine for treating hypertension, hyperlipoidemia and diabetes mellitus |
| CN103266037A (en) * | 2013-06-06 | 2013-08-28 | 李云峰 | Tea fruit wine and preparation method thereof |
| CN103627613A (en) * | 2013-11-20 | 2014-03-12 | 贵州湄潭点犀茶酒有限公司 | Black tea wine and preparation method thereof |
| CN105176728A (en) * | 2015-08-17 | 2015-12-23 | 李云峰 | Pu'er tea slurry-fruit juice wine and preparation method thereof |
| CN105331475A (en) * | 2015-11-26 | 2016-02-17 | 阜阳市金湖丰农业科技有限公司 | Pericarp residue brandy |
-
2016
- 2016-06-17 CN CN201610437203.6A patent/CN105886236A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102660419A (en) * | 2012-04-20 | 2012-09-12 | 苏州爱斯欧蒂生物科技有限公司 | Multifunctional health-care wine |
| CN103169793A (en) * | 2013-02-27 | 2013-06-26 | 李清元 | Medicine for treating hypertension, hyperlipoidemia and diabetes mellitus |
| CN103266037A (en) * | 2013-06-06 | 2013-08-28 | 李云峰 | Tea fruit wine and preparation method thereof |
| CN103627613A (en) * | 2013-11-20 | 2014-03-12 | 贵州湄潭点犀茶酒有限公司 | Black tea wine and preparation method thereof |
| CN105176728A (en) * | 2015-08-17 | 2015-12-23 | 李云峰 | Pu'er tea slurry-fruit juice wine and preparation method thereof |
| CN105331475A (en) * | 2015-11-26 | 2016-02-17 | 阜阳市金湖丰农业科技有限公司 | Pericarp residue brandy |
Non-Patent Citations (1)
| Title |
|---|
| 振东: "自制养生益寿药酒方", 《药膳食疗》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113862102A (en) * | 2021-11-15 | 2021-12-31 | 方向东 | Naili wine formula |
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