CN105936863A - Local flavor fruit wine mainly made of red bayberry and preparation method thereof - Google Patents

Local flavor fruit wine mainly made of red bayberry and preparation method thereof Download PDF

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Publication number
CN105936863A
CN105936863A CN201610542373.0A CN201610542373A CN105936863A CN 105936863 A CN105936863 A CN 105936863A CN 201610542373 A CN201610542373 A CN 201610542373A CN 105936863 A CN105936863 A CN 105936863A
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fructus
fruit wine
parts
myricae rubrae
local flavor
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Chinese (zh)
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姜秋平
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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
    • 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)
    • 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)
    • A61K36/60—Moraceae (Mulberry family), e.g. breadfruit or fig
    • A61K36/605—Morus (mulberry)
    • 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
    • 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)
    • A61K36/77—Sapindaceae (Soapberry family), e.g. lychee or soapberry
    • 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)
    • A61K36/88—Liliopsida (monocotyledons)

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  • Health & Medical Sciences (AREA)
  • Natural Medicines & Medicinal Plants (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Veterinary Medicine (AREA)
  • Public Health (AREA)
  • Animal Behavior & Ethology (AREA)
  • Epidemiology (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Alternative & Traditional Medicine (AREA)
  • Biotechnology (AREA)
  • Botany (AREA)
  • Medical Informatics (AREA)
  • Medicinal Chemistry (AREA)
  • Organic Chemistry (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • Alcoholic Beverages (AREA)

Abstract

The invention discloses a local flavor fruit wine mainly made of red bayberry and a preparation method thereof. The fruit wine is mainly made of fresh red bayberry, and comprises a plurality of fresh fruits at the same time. The fruit wine comprises the following fruits in parts by weight: 300 to 350 parts of red bayberry, 10 to 15 pats of lichee, 20 to 30 parts of kiwifruit, 50 to 60 parts of mulberry, 12 to 15 parts of cantaloupe, 5 to 8 parts of plum, 15 to 20 parts of pineapple, 10 to 15 parts of yellow peach, and 5 to 8 parts of carambola. The fruit wine is mainly composed of red bayberry and comprises a plurality of fresh fruits, thus the nutrients of the fruit wine are abundant, the formula is scientific, the requirements of human body on vitamins and trace elements can be satisfied, the flavor of the fruit wine is unique, the taste is mellow, and the fruit wine is suitable for the old and the young.

Description

A kind of local flavor fruit wine with Fructus Myricae rubrae as major ingredient and preparation method thereof
Technical field
The present invention relates to a kind of fruit wine, more precisely, be a kind of local flavor fruit wine with Fructus Myricae rubrae as major ingredient and Preparation method.
Background technology
Waxberry wine, enjoys what processing brewageed for material through honest technique with the free of contamination Fructus Myricae rubrae of fresh green A kind of wine.The composition of waxberry wine has the highest nutritive value and health preserving is worth, and it is to remove through safety The natural brewing process of bacterium and a kind of fruit wine of being brewed, the main alcoholic content of product is Xiaoqu wine.Poplar The suitable alcohol of taste of prunus mume (sieb.) sieb.et zucc. fruit wine just, allows you can not only experience the sweetness of red hayberry wine while drinking delicious Can allow taste unlimited aftertaste in mouth that its alcohol is positive equally.But, with single Fructus Myricae rubrae for raw material brew Waxberry wine, not only mouthfeel lacks change and nutritional labeling is the most single, limits the development of waxberry wine Prospect.
Summary of the invention
The present invention mainly solves the technical problem existing for prior art, thus provides a kind of based on Fructus Myricae rubrae Local flavor fruit wine of material and preparation method thereof.
The above-mentioned technical problem of the present invention is mainly addressed by following technical proposals:
The preparation method of a kind of local flavor fruit wine with Fructus Myricae rubrae as major ingredient, it is characterised in that comprise the steps of:
Take following raw material the most by weight: Fructus Myricae rubrae 300-350 part, Fructus Litchi 10-15 part, Fructus actinidiae chinensis 20-30 Part, Fructus Mori 50-60 part, hami melon 12-15 part, Fructus Pruni salicinae 5-8 part, Fructus Ananadis comosi 15-20 part, yellow peach 10-15 part, carambola 5-8 part；
2. Fructus Myricae rubrae, Fructus Mori are put into destemming after soaking 20-30 minute in the warm water of 40-45 DEG C draining, Fructus Myricae rubrae Mix with Fructus Mori after enucleation and squeeze the juice；By Fructus Litchi, Fructus actinidiae chinensis, hami melon, Fructus Pruni salicinae, Fructus Ananadis comosi, yellow peach, Carambola removes the peel enucleation after cleaning, and pours in Fructus Myricae rubrae, mulberry juice after being shredded by sarcocarp；
3. in mixture, add pectase, and stand 30-36 hour in the environment of 20-25 DEG C, measure Sugar content, sugar content controls at 180-200g/L, and deficiency white sugar adjusts；
4. adding the yeast after activation in mixture, ambient temperature controls at 15-18 DEG C, after fermenting 30 days Filter to obtain juice；
5. in juice, add gelatin according to the amount of 2g/L, filter after room temperature stands 20 days after stirring；
6. will filter after wine-1 DEG C degree in the environment of place 90-100 days, again filter after and get final product.
As preferred embodiment of the present invention, the addition of step 3. middle pectase is total weight of the mixture 0.2-0.4‰。
As preferred embodiment of the present invention, the addition of step 4. middle yeast is total weight of the mixture 0.4-0.6%.
The invention also discloses a kind of local flavor fruit wine with Fructus Myricae rubrae as major ingredient, this fruit wine prepared by above method and Become.
The local flavor fruit wine with Fructus Myricae rubrae as major ingredient of the present invention with multiple fresh fruit as raw material, the fruit wine of institute's brew Middle nutrition composition is the most various, meets human body to multivitamin and the need of trace element by the proportioning of science Ask, and this fruit wine taste has a distinctive style, mellow in taste, all-ages.
Detailed description of the invention
Below the preferred embodiments of the present invention are described in detail, so that advantages and features of the invention can be more It is prone to be readily appreciated by one skilled in the art, thus protection scope of the present invention is made apparent clear and definite boundary Fixed.
[embodiment 1]
Take following raw material the most by weight: 300 parts of Fructus Myricae rubrae, Fructus Litchi 10 parts, Fructus actinidiae chinensis 20 parts, Fructus Mori 50 Part, 12 parts of hami melon, Fructus Pruni salicinae 5 parts, 15 parts of Fructus Ananadis comosi, yellow peach 10 parts, carambola 5 parts；
2. Fructus Myricae rubrae, Fructus Mori are put into destemming after soaking 30 minutes in the warm water of 40 DEG C draining, after Waxberry enucleation Mix with Fructus Mori and squeeze the juice；Fructus Litchi, Fructus actinidiae chinensis, hami melon, Fructus Pruni salicinae, Fructus Ananadis comosi, yellow peach, carambola are washed Remove the peel enucleation after Jing, pour in Fructus Myricae rubrae, mulberry juice after sarcocarp is shredded；
3. adding pectase in mixture, the addition of pectase is the 0.2 ‰ of total weight of the mixture, and Standing 36 hours in the environment of 20 DEG C, measure sugar content, sugar content controls at 180g/L, not enough Adjust with white sugar；
4. adding the yeast after activation in mixture, the addition of yeast is the 0.4% of total weight of the mixture, Ambient temperature controls at 15 DEG C, filters to obtain juice after fermenting 30 days；
5. in juice, add gelatin according to the amount of 2g/L, filter after room temperature stands 20 days after stirring；
6. the wine after filtering is placed 90 days in the environment of-1 DEG C of degree, again after filtration sterilization and get final product.
[embodiment 2]
Take following raw material the most by weight: 350 parts of Fructus Myricae rubrae, Fructus Litchi 15 parts, Fructus actinidiae chinensis 30 parts, Fructus Mori 60 Part, 15 parts of hami melon, Fructus Pruni salicinae 8 parts, 20 parts of Fructus Ananadis comosi, yellow peach 15 parts, carambola 8 parts；
2. Fructus Myricae rubrae, Fructus Mori are put into destemming after soaking 20 minutes in the warm water of 45 DEG C draining, after Waxberry enucleation Mix with Fructus Mori and squeeze the juice；Fructus Litchi, Fructus actinidiae chinensis, hami melon, Fructus Pruni salicinae, Fructus Ananadis comosi, yellow peach, carambola are washed Remove the peel enucleation after Jing, pour in Fructus Myricae rubrae, mulberry juice after sarcocarp is shredded；
3. adding pectase in mixture, the addition of pectase is the 0.4 ‰ of total weight of the mixture, and Standing 30 hours in the environment of 25 DEG C, measure sugar content, sugar content controls at 200g/L, not enough Adjust with white sugar；
4. adding the yeast after activation in mixture, the addition of yeast is the 0.6% of total weight of the mixture, Ambient temperature controls at 18 DEG C, filters to obtain juice after fermenting 30 days；
5. in juice, add gelatin according to the amount of 2g/L, filter after room temperature stands 20 days after stirring；
6. the wine after filtering is placed 100 days in the environment of-1 DEG C of degree, again after filtration sterilization and get final product.
[embodiment 3]
Take following raw material the most by weight: 330 parts of Fructus Myricae rubrae, Fructus Litchi 13 parts, Fructus actinidiae chinensis 25 parts, Fructus Mori 55 Part, 13 parts of hami melon, Fructus Pruni salicinae 6 parts, 18 parts of Fructus Ananadis comosi, yellow peach 13 parts, carambola 6 parts；
2. Fructus Myricae rubrae, Fructus Mori are put into destemming after soaking 25 minutes in the warm water of 42 DEG C draining, after Waxberry enucleation Mix with Fructus Mori and squeeze the juice；Fructus Litchi, Fructus actinidiae chinensis, hami melon, Fructus Pruni salicinae, Fructus Ananadis comosi, yellow peach, carambola are washed Remove the peel enucleation after Jing, pour in Fructus Myricae rubrae, mulberry juice after sarcocarp is shredded；
3. adding pectase in mixture, the addition of pectase is the 0.3 ‰ of total weight of the mixture, and Standing 33 hours in the environment of 22 DEG C, measure sugar content, sugar content controls at 190g/L, not enough Adjust with white sugar；
4. adding the yeast after activation in mixture, the addition of yeast is the 0.5% of total weight of the mixture, Ambient temperature controls at 16 DEG C, filters to obtain juice after fermenting 30 days；
5. in juice, add gelatin according to the amount of 2g/L, filter after room temperature stands 20 days after stirring；
6. the wine after filtering is placed 95 days in the environment of-1 DEG C of degree, again after filtration sterilization and get final product.
The above, the only detailed description of the invention of the present invention, but protection scope of the present invention is not limited to This, any change expected without creative work or replacement, all should contain in protection scope of the present invention Within.Therefore, protection scope of the present invention should be as the criterion with the protection domain that claims are limited.

Claims (4)

1. the preparation method of the local flavor fruit wine with Fructus Myricae rubrae as major ingredient, it is characterised in that comprise the steps of:
Take following raw material the most by weight: Fructus Myricae rubrae 300-350 part, Fructus Litchi 10-15 part, Fructus actinidiae chinensis 20-30 Part, Fructus Mori 50-60 part, hami melon 12-15 part, Fructus Pruni salicinae 5-8 part, Fructus Ananadis comosi 15-20 part, yellow peach 10-15 part, carambola 5-8 part；
2. Fructus Myricae rubrae, Fructus Mori are put into destemming after soaking 20-30 minute in the warm water of 40-45 DEG C draining, Fructus Myricae rubrae Mix with Fructus Mori after enucleation and squeeze the juice；By Fructus Litchi, Fructus actinidiae chinensis, hami melon, Fructus Pruni salicinae, Fructus Ananadis comosi, yellow peach, Carambola removes the peel enucleation after cleaning, and pours in Fructus Myricae rubrae, mulberry juice after being shredded by sarcocarp；
3. in mixture, add pectase, and stand 30-36 hour in the environment of 20-25 DEG C, measure Sugar content, sugar content controls at 180-200g/L, and deficiency white sugar adjusts；
4. adding the yeast after activation in mixture, ambient temperature controls at 15-18 DEG C, after fermenting 30 days Filter to obtain juice；
5. in juice, add gelatin according to the amount of 2g/L, filter after room temperature stands 20 days after stirring；
6. will filter after wine-1 DEG C degree in the environment of place 90-100 days, again filter after and get final product.
The preparation method of the local flavor fruit wine with Fructus Myricae rubrae as major ingredient the most according to claim 1, it is characterised in that The 0.2-0.4 that addition is total weight of the mixture ‰ of step 3. middle pectase.
The preparation method of the local flavor fruit wine with Fructus Myricae rubrae as major ingredient the most according to claim 2, it is characterised in that The 0.4-0.6% that addition is total weight of the mixture of step 4. middle yeast.
4. the local flavor fruit wine with Fructus Myricae rubrae as major ingredient, it is characterised in that arbitrary described by claim 1-3 Method is prepared from.
CN201610542373.0A 2016-07-12 2016-07-12 Local flavor fruit wine mainly made of red bayberry and preparation method thereof Pending CN105936863A (en)

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Application Number Priority Date Filing Date Title
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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101153243A (en) * 2006-09-27 2008-04-02 梁建国 Multi-fruit wine and method of producing the same
CN101182444A (en) * 2007-11-27 2008-05-21 江苏大学 Method for preparing fermentation wine by super-high pressure technology
CN103289868A (en) * 2013-06-28 2013-09-11 劳卓昌 Method for preparing red bayberry wine through low-temperature fermentation
CN104293553A (en) * 2014-09-25 2015-01-21 安徽圣堡利诺葡萄酒庄园有限公司 Grape wine with functions of nourishing yin and tonifying yang and preparation method of grape
CN104293575A (en) * 2014-09-23 2015-01-21 重庆工贸职业技术学院 Preparation method of waxberry fermented wine
CN104560507A (en) * 2014-12-11 2015-04-29 惠州学院 Method for brewing litchi waxberry sweet wine

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101153243A (en) * 2006-09-27 2008-04-02 梁建国 Multi-fruit wine and method of producing the same
CN101182444A (en) * 2007-11-27 2008-05-21 江苏大学 Method for preparing fermentation wine by super-high pressure technology
CN103289868A (en) * 2013-06-28 2013-09-11 劳卓昌 Method for preparing red bayberry wine through low-temperature fermentation
CN104293575A (en) * 2014-09-23 2015-01-21 重庆工贸职业技术学院 Preparation method of waxberry fermented wine
CN104293553A (en) * 2014-09-25 2015-01-21 安徽圣堡利诺葡萄酒庄园有限公司 Grape wine with functions of nourishing yin and tonifying yang and preparation method of grape
CN104560507A (en) * 2014-12-11 2015-04-29 惠州学院 Method for brewing litchi waxberry sweet wine

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Application publication date: 20160914