CN105925409A - Production method of chrysanthemum flower-jujube wine - Google Patents
Production method of chrysanthemum flower-jujube wine Download PDFInfo
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- CN105925409A CN105925409A CN201610356311.0A CN201610356311A CN105925409A CN 105925409 A CN105925409 A CN 105925409A CN 201610356311 A CN201610356311 A CN 201610356311A CN 105925409 A CN105925409 A CN 105925409A
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- wine
- juice
- jujube
- flos chrysanthemi
- production method
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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
- C12G3/025—Low-alcohol beverages
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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
Abstract
The invention discloses a production method of chrysanthemum flower-jujube wine. The production method comprises the steps that baked golden silk jujubes and unbaked golden silk jujubes are together boiled to obtain jujube juice, barley malt juice is utilized as a culture medium for expanding yeast to culture the yeast, the jujube juice is fermented for 5-10 days in the presence of the yeast, then white chrysanthemum flowers are added, ageing is conducted for 6 months or above, and the mellow, fragrant and delicious chrysanthemum flower-jujube wine is made. According to the production method, the raw materials are easy to obtain, the technology is simple, and the made chrysanthemum flower-jujube wine not only increases the faint scent of the jujubes but also retains the nutritional ingredients of the jujubes, achieves the health care effects of dispelling wind and clearing heat and calming the liver to improve the eyesight by adding the chrysanthemum flowers, is fine and smooth in mouthfeel and makes a drinker to feel relaxed and happy after the drinker drinks the chrysanthemum flower-jujube wine.
Description
Technical field
The present invention relates to one brew alcoholic beverages technique, be specifically related to the production method of a kind of Flos Chrysanthemi jujube wine.
Background technology
China has drink culture and the history of thousand of years, and wine not only attracts people with its distinctive sweet-smelling delicious food, also can make us happy, forgets vexation, whole body loosens, lessen fatigue, inspire enthusiasm after drinking.Therefore, until today, wine is still one of beverage that countries in the world people like, but excessively drinks to healthy unfavorable for a long time.At present, main brewing method mainly uses the raw material such as Semen Tritici aestivi, Sorghum vulgare Pers. to make wine, it is impossible to meet people to healthy demand.
Summary of the invention
For making up the deficiencies in the prior art, the present invention provides the production method of a kind of Flos Chrysanthemi jujube wine with health role, the wine fragrant in taste of production, graceful exquisiteness.Owing to Flos Chrysanthemi has effect of good liver heat removing and eyesight improving, so this wine has certain liver-protective function, it is possible to effectively alleviate the insobriety infringement to liver.
The present invention is achieved through the following technical solutions:
A kind of production method of Flos Chrysanthemi jujube wine, it is characterized in that and comprises the following steps:
(1) by the Golden jujube through bakeing, without the Golden jujube bakeed and pure water according to weight ratio 1:1:(6-8) ratio mixing after carry out liquor, stop liquor when Fructus Jujubae juice pol reaches 20%；
(2) adding Mel Jujubae regulation Fructus Jujubae juice pol in well-done Fructus Jujubae juice is 23%；
(3) Fructus Hordei Germinatus is pulverized saccharifying and produce Fructus Hordei Germinatus juice, wine dry yeast is enlarged cultivating using Fructus Hordei Germinatus juice as the culture medium expanding wine dry yeast the barms obtaining maturation；
(4) ripe barms is joined in the Fructus Jujubae juice of step (2), ferment at 25-30 DEG C, obtain the wine that alcoholic strength is 11.5-12.5 ° of vol；
(5) wine that step (4) obtains is pumped into aging tank, in wine, add Flos Chrysanthemi, 0-8 DEG C of aging more than 6 months.
The production method of the Flos Chrysanthemi jujube wine of the present invention, in step (1), the baking process of Golden jujube is: chooses high-quality Golden jujube and bakees 90-120min flavouring in the baking oven of 110-120 DEG C and remove miscellaneous taste.
The production method of the Flos Chrysanthemi jujube wine of the present invention, in step (3), the pol as the Fructus Hordei Germinatus juice of culture medium is 16%, and the amplification culture process of described wine dry yeast comprises the following steps:
(1) joining in Fructus Hordei Germinatus juice by wine dry yeast, cultivate 16-18h at 25-30 DEG C, the mass ratio of wine dry yeast and Fructus Hordei Germinatus juice is 1:(50-100)；
(2) joining in Fructus Hordei Germinatus juice by the yeast that step (1) is cultivated, cultivate 14-16h at 25-30 DEG C, yeast is (1-2) with the mass ratio of Fructus Hordei Germinatus juice: (7-9)；
(3) being continuously added by the yeast that step (2) is cultivated and cultivate 12-14h in Fructus Hordei Vulgaris juice at 25-30 DEG C, yeast is (4-5) with the mass ratio of Fructus Hordei Germinatus juice: (55-66), obtains the barms of maturation.
The production method of the Flos Chrysanthemi jujube wine of the present invention, in step (4), Fructus Jujubae juice fermentation time is 5-10 days.
The production method of the Flos Chrysanthemi jujube wine of the present invention, the quality adding Flos Chrysanthemi in step (5) is 1:1000 with the mass ratio of wine in aging tank, Flos Chrysanthemi cotton textiles bind up with gauze in vain, 250g/ bag, often bag uses cotton textiles rope to fasten, aging tank put into by the white gauze being surrounded by Flos Chrysanthemi, and textile rope is connected to tank mouth, and aging is convenient after terminating takes out.
The invention has the beneficial effects as follows: present invention process is simple, and the Flos Chrysanthemi jujube wine of preparation not only adds the delicate fragrance of Fructus Jujubae but also remains the nutritional labeling of Fructus Jujubae, add Flos Chrysanthemi and there is scattered wind heat clearing away, the health-care effect of suppressing the hyperactive liver improving eyesight, delicate mouthfeel, invigorating after drink.
Detailed description of the invention
Embodiment 1
The production method of the Flos Chrysanthemi jujube wine of the present embodiment, comprises the following steps:
Prepare Fructus Jujubae juice: by the high-quality Golden jujube through selecting roguing, at 115 DEG C, bakee 100min；Golden jujube 450 kg by the Golden jujube 450kg through bakeing, without baking joins in 3000kg pure water and carries out liquor after mixing, stops liquor when Fructus Jujubae juice pol reaches 20%；
Regulation pol: adding Mel Jujubae regulation Fructus Jujubae juice pol in well-done Fructus Jujubae juice is 23%；
Amplification culture barms: Fructus Hordei Germinatus is pulverized saccharifying and produces the Fructus Hordei Germinatus juice that pol is 16%, wine dry yeast is enlarged cultivating the barms obtaining maturation using Fructus Hordei Germinatus juice as the culture medium expanding wine dry yeast, and amplification culture process comprises the following steps:
(1) 50g wine dry yeast is joined in 2500ml Fructus Hordei Germinatus juice, at 27 DEG C, cultivate 17h；
(2) yeast that step (1) is cultivated is joined in 20kg Fructus Hordei Germinatus juice, at 27 DEG C, cultivate 15h；
(3) yeast that step (2) is cultivated is continuously added in 300kg Fructus Hordei Vulgaris juice, at 27 DEG C, cultivate 13h, obtain the barms of maturation.
Fermentation: join in the Fructus Jujubae juice that pol is 23% by ripe barms, ferments 8 days at 27 DEG C, obtains the wine that alcoholic strength is 12 ° of vol；
Aging: above-mentioned wine is pumped into aging tank, adds Flos Chrysanthemi in wine, and Flos Chrysanthemi cotton textiles bind up with gauze in vain, 250g/ bag, often bag uses cotton textiles rope to fasten, and aging tank put into by the white gauze being surrounded by Flos Chrysanthemi, textile rope is connected to tank mouth, within 12 months, obtains continuous fragrant good to eat Flos Chrysanthemi jujube wine 0-8 DEG C of aging.
Embodiment 2
The production method of the Flos Chrysanthemi jujube wine of the present embodiment, comprises the following steps:
Prepare Fructus Jujubae juice: by the high-quality Golden jujube through selecting roguing, at 110 DEG C, bakee 120min；Golden jujube 450 kg by the Golden jujube 450kg through bakeing, without baking joins in 2850kg pure water and carries out liquor after mixing, stops liquor when Fructus Jujubae juice pol reaches 20%；
Regulation pol: adding Mel Jujubae regulation Fructus Jujubae juice pol in well-done Fructus Jujubae juice is 23%；
Amplification culture barms: Fructus Hordei Germinatus is pulverized saccharifying and produces the Fructus Hordei Germinatus juice that pol is 16%, wine dry yeast is enlarged cultivating the barms obtaining maturation using Fructus Hordei Germinatus juice as the culture medium expanding wine dry yeast, and amplification culture process comprises the following steps:
(1) 50g wine dry yeast is joined in 2300ml Fructus Hordei Germinatus juice, at 25 DEG C, cultivate 18h；
(2) yeast that step (1) is cultivated is joined in 18kg Fructus Hordei Germinatus juice, at 25 DEG C, cultivate 16h；
(3) yeast that step (2) is cultivated is continuously added in 275kg Fructus Hordei Vulgaris juice, at 25 DEG C, cultivate 14h, obtain the barms of maturation.
Fermentation: join in the Fructus Jujubae juice that pol is 23% by ripe barms, ferments 10 days at 25 DEG C, obtains the wine that alcoholic strength is 11.5 ° of vol；
Aging: above-mentioned wine is pumped into aging tank, adds Flos Chrysanthemi in wine, and Flos Chrysanthemi cotton textiles bind up with gauze in vain, 250g/ bag, often bag uses cotton textiles rope to fasten, and aging tank put into by the white gauze being surrounded by Flos Chrysanthemi, textile rope is connected to tank mouth, within 6 months, obtains continuous fragrant good to eat Flos Chrysanthemi jujube wine 0-8 DEG C of aging.
Embodiment 3
The production method of the Flos Chrysanthemi jujube wine of the present embodiment, comprises the following steps:
Prepare Fructus Jujubae juice: by the high-quality Golden jujube through selecting roguing, at 120 DEG C, bakee 90min；Golden jujube 450 kg by the Golden jujube 450kg through bakeing, without baking joins in 3250kg pure water and carries out liquor after mixing, stops liquor when Fructus Jujubae juice pol reaches 20%；
Regulation pol: adding Mel Jujubae regulation Fructus Jujubae juice pol in well-done Fructus Jujubae juice is 23%；
Amplification culture barms: Fructus Hordei Germinatus is pulverized saccharifying and produces the Fructus Hordei Germinatus juice that pol is 16%, wine dry yeast is enlarged cultivating the barms obtaining maturation using Fructus Hordei Germinatus juice as the culture medium expanding wine dry yeast, and amplification culture process comprises the following steps:
(1) 50g wine dry yeast is joined in 2700ml Fructus Hordei Germinatus juice, at 30 DEG C, cultivate 16h；
(2) yeast that step (1) is cultivated is joined in 22kg Fructus Hordei Germinatus juice, at 30 DEG C, cultivate 16h；
(3) yeast that step (2) is cultivated is continuously added in 330kg Fructus Hordei Vulgaris juice, at 30 DEG C, cultivate 14h, obtain the barms of maturation.
Fermentation: join in the Fructus Jujubae juice that pol is 23% by ripe barms, ferments 5 days at 30 DEG C, obtains the wine that alcoholic strength is 12.5 ° of vol；
Aging: above-mentioned wine is pumped into aging tank, adds Flos Chrysanthemi in wine, and Flos Chrysanthemi cotton textiles bind up with gauze in vain, 250g/ bag, often bag uses cotton textiles rope to fasten, and aging tank put into by the white gauze being surrounded by Flos Chrysanthemi, textile rope is connected to tank mouth, within 8 months, obtains continuous fragrant good to eat Flos Chrysanthemi jujube wine 0-8 DEG C of aging.
Embodiment 4
The production method of the Flos Chrysanthemi jujube wine of the present embodiment, comprises the following steps:
Prepare Fructus Jujubae juice: by the high-quality Golden jujube through selecting roguing, at 115 DEG C, bakee 120min；Golden jujube 450 kg by the Golden jujube 450kg through bakeing, without baking joins in 3100kg pure water and carries out liquor after mixing, stops liquor when Fructus Jujubae juice pol reaches 20%；
Regulation pol: adding Mel Jujubae regulation Fructus Jujubae juice pol in well-done Fructus Jujubae juice is 23%；
Amplification culture barms: Fructus Hordei Germinatus is pulverized saccharifying and produces the Fructus Hordei Germinatus juice that pol is 16%, wine dry yeast is enlarged cultivating the barms obtaining maturation using Fructus Hordei Germinatus juice as the culture medium expanding wine dry yeast, and amplification culture process comprises the following steps:
(1) 50g wine dry yeast is joined in 2400ml Fructus Hordei Germinatus juice, at 26 DEG C, cultivate 16h；
(2) yeast that step (1) is cultivated is joined in 19kg Fructus Hordei Germinatus juice, at 26 DEG C, cultivate 16h；
(3) yeast that step (2) is cultivated is continuously added in 310kg Fructus Hordei Vulgaris juice, at 26 DEG C, cultivate 12h, obtain the barms of maturation.
Fermentation: join in the Fructus Jujubae juice that pol is 23% by ripe barms, ferments 9 days at 26 DEG C, obtains the wine that alcoholic strength is 12 ° of vol；
Aging: above-mentioned wine is pumped into aging tank, Flos Chrysanthemi is added in wine, Flos Chrysanthemi cotton textiles bind up with gauze in vain, 250g/ bag, often bag uses cotton textiles rope to fasten, aging tank put into by the white gauze being surrounded by Flos Chrysanthemi, and textile rope is connected to tank mouth, at 10 months continuous fragrant good to eat Flos Chrysanthemi jujube wine derived above of 0-8 DEG C of aging.
Embodiment 5
The production method of the Flos Chrysanthemi jujube wine of the present embodiment, comprises the following steps:
Prepare Fructus Jujubae juice: by the high-quality Golden jujube through selecting roguing, at 110 DEG C, bakee 90min；Golden jujube 450 kg by the Golden jujube 450kg through bakeing, without baking joins in 3200kg pure water and carries out liquor after mixing, stops liquor when Fructus Jujubae juice pol reaches 20%；
Regulation pol: adding Mel Jujubae regulation Fructus Jujubae juice pol in well-done Fructus Jujubae juice is 23%；
Amplification culture barms: Fructus Hordei Germinatus is pulverized saccharifying and produces the Fructus Hordei Germinatus juice that pol is 16%, wine dry yeast is enlarged cultivating the barms obtaining maturation using Fructus Hordei Germinatus juice as the culture medium expanding wine dry yeast, and amplification culture process comprises the following steps:
(1) 50g wine dry yeast is joined in 3000ml Fructus Hordei Germinatus juice, at 28 DEG C, cultivate 16h；
(2) yeast that step (1) is cultivated is joined in 21kg Fructus Hordei Germinatus juice, at 28 DEG C, cultivate 15h；
(3) yeast that step (2) is cultivated is continuously added in 290kg Fructus Hordei Vulgaris juice, at 28 DEG C, cultivate 13h, obtain the barms of maturation.
Fermentation: join in the Fructus Jujubae juice that pol is 23% by ripe barms, ferments 9 days at 30 DEG C, obtains the wine that alcoholic strength is 12.5 ° of vol；
Aging: above-mentioned wine is pumped into aging tank, adds Flos Chrysanthemi in wine, and Flos Chrysanthemi cotton textiles bind up with gauze in vain, 250g/ bag, often bag uses cotton textiles rope to fasten, and aging tank put into by the white gauze being surrounded by Flos Chrysanthemi, textile rope is connected to tank mouth, within 24 months, obtains continuous fragrant good to eat Flos Chrysanthemi jujube wine 0-8 DEG C of aging.
Claims (7)
1. the production method of a Flos Chrysanthemi jujube wine, it is characterised in that: comprise the following steps:
(1) by the Golden jujube through bakeing, without the Golden jujube bakeed and pure water according to weight ratio 1:1:(6-8) ratio mixing after carry out liquor, stop liquor when Fructus Jujubae juice pol reaches 20%；
(2) adding Mel Jujubae regulation Fructus Jujubae juice pol in well-done Fructus Jujubae juice is 23%；
(3) Fructus Hordei Germinatus is pulverized saccharifying and produce Fructus Hordei Germinatus juice, wine dry yeast is enlarged cultivating using Fructus Hordei Germinatus juice as the culture medium expanding wine dry yeast the barms obtaining maturation；
(4) ripe barms is joined in the Fructus Jujubae juice of step (2), ferment at 25-30 DEG C, obtain the wine that alcoholic strength is 11.5-12.5 ° of vol；
(5) wine that step (4) obtains is pumped into aging tank, in wine, add Flos Chrysanthemi, 0-8 DEG C of aging more than 6 months.
The production method of a kind of Flos Chrysanthemi jujube wine the most according to claim 1, it is characterised in that: in step (1), the baking process of Golden jujube is: chooses high-quality Golden jujube and bakees 90-120min in the baking oven of 110-120 DEG C.
The production method of a kind of Flos Chrysanthemi jujube wine the most according to claim 1, it is characterised in that: described in step (3), the amplification culture process of wine dry yeast comprises the following steps:
(1) joining in Fructus Hordei Germinatus juice by wine dry yeast, cultivate 16-18h at 25-30 DEG C, the mass ratio of wine dry yeast and Fructus Hordei Germinatus juice is 1:(50-100)；
(2) joining in Fructus Hordei Germinatus juice by the yeast that step (1) is cultivated, cultivate 14-16h at 25-30 DEG C, yeast is (1-2) with the mass ratio of Fructus Hordei Germinatus juice: (7-9)；
(3) being continuously added by the yeast that step (2) is cultivated and cultivate 12-14h in Fructus Hordei Vulgaris juice at 25-30 DEG C, yeast is (4-5) with the mass ratio of Fructus Hordei Germinatus juice: (55-66), obtains the barms of maturation.
4. according to the production method of a kind of Flos Chrysanthemi jujube wine described in claim 1 or 3, it is characterised in that: the pol of Fructus Hordei Germinatus juice is 16%.
The production method of a kind of Flos Chrysanthemi jujube wine the most according to claim 1, it is characterised in that: in step (4), Fructus Jujubae juice fermentation time is 5-10 days.
The production method of a kind of Flos Chrysanthemi jujube wine the most according to claim 1, it is characterised in that: the quality adding Flos Chrysanthemi in step (5) is 1:1000 with the mass ratio of wine in aging tank.
7. according to the production method of a kind of Flos Chrysanthemi jujube wine described in claim 1 or 6, it is characterized in that: described in step (5), Flos Chrysanthemi cotton textiles bind up with gauze in vain, 250g/ bag, often bag uses cotton textiles rope to fasten, aging tank put into by the white gauze being surrounded by Flos Chrysanthemi, and textile rope is connected to tank mouth.
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| CN201610356311.0A CN105925409A (en) | 2016-05-26 | 2016-05-26 | Production method of chrysanthemum flower-jujube wine |
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| CN201610356311.0A CN105925409A (en) | 2016-05-26 | 2016-05-26 | Production method of chrysanthemum flower-jujube wine |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108753517A (en) * | 2018-05-22 | 2018-11-06 | 山东双陵春生物科技股份有限公司 | A kind of pueraria lobata wine with liver protective function and its manufacture craft |
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| CN101085964A (en) * | 2007-06-25 | 2007-12-12 | 吴江市方霞企业信息咨询有限公司 | Chrysanthemum wine |
| CN103555512A (en) * | 2013-10-30 | 2014-02-05 | 山东双陵春酒业有限公司 | Production process of jujube-flavored white spirit |
| CN104830636A (en) * | 2015-05-18 | 2015-08-12 | 河北金相府酒业有限公司 | Production technology of dry red wine with red dates |
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2016
- 2016-05-26 CN CN201610356311.0A patent/CN105925409A/en active Pending
Patent Citations (3)
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| CN101085964A (en) * | 2007-06-25 | 2007-12-12 | 吴江市方霞企业信息咨询有限公司 | Chrysanthemum wine |
| CN103555512A (en) * | 2013-10-30 | 2014-02-05 | 山东双陵春酒业有限公司 | Production process of jujube-flavored white spirit |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108753517A (en) * | 2018-05-22 | 2018-11-06 | 山东双陵春生物科技股份有限公司 | A kind of pueraria lobata wine with liver protective function and its manufacture craft |
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