CN106306963A - Green plum brewing method - Google Patents
Green plum brewing method Download PDFInfo
- Publication number
- CN106306963A CN106306963A CN201610746201.5A CN201610746201A CN106306963A CN 106306963 A CN106306963 A CN 106306963A CN 201610746201 A CN201610746201 A CN 201610746201A CN 106306963 A CN106306963 A CN 106306963A
- Authority
- CN
- China
- Prior art keywords
- sieb
- armeniaca mume
- altar
- mume sieb
- manufacture method
- 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.)
- Pending
Links
- 238000000034 method Methods 0.000 title claims abstract description 18
- 238000000855 fermentation Methods 0.000 claims abstract description 16
- 230000004151 fermentation Effects 0.000 claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 239000003610 charcoal Substances 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 235000011158 Prunus mume Nutrition 0.000 claims description 34
- 244000018795 Prunus mume Species 0.000 claims description 34
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 9
- 229930006000 Sucrose Natural products 0.000 claims description 9
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 239000011780 sodium chloride Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 5
- 206010003402 Arthropod sting Diseases 0.000 claims description 3
- 241000238631 Hexapoda Species 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 239000012267 brine Substances 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 3
- 230000007159 enucleation Effects 0.000 claims description 2
- 150000002496 iodine Chemical class 0.000 claims description 2
- 235000021110 pickles Nutrition 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims description 2
- GOLXNESZZPUPJE-UHFFFAOYSA-N spiromesifen Chemical compound CC1=CC(C)=CC(C)=C1C(C(O1)=O)=C(OC(=O)CC(C)(C)C)C11CCCC1 GOLXNESZZPUPJE-UHFFFAOYSA-N 0.000 claims description 2
- 239000002253 acid Substances 0.000 abstract description 5
- 235000013361 beverage Nutrition 0.000 abstract description 4
- 239000003513 alkali Substances 0.000 abstract description 3
- 239000003963 antioxidant agent Substances 0.000 abstract description 3
- 235000013399 edible fruits Nutrition 0.000 abstract description 3
- 239000000049 pigment Substances 0.000 abstract description 3
- 239000003755 preservative agent Substances 0.000 abstract description 3
- 238000010025 steaming Methods 0.000 abstract description 3
- 206010019345 Heat stroke Diseases 0.000 abstract description 2
- 208000007180 Sunstroke Diseases 0.000 abstract description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 2
- 239000011707 mineral Substances 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 238000007605 air drying Methods 0.000 abstract 2
- 238000004140 cleaning Methods 0.000 abstract 2
- 230000036528 appetite Effects 0.000 abstract 1
- 235000019789 appetite Nutrition 0.000 abstract 1
- 230000007613 environmental effect Effects 0.000 abstract 1
- 210000000936 intestine Anatomy 0.000 abstract 1
- 235000021018 plums Nutrition 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 230000000717 retained effect Effects 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 3
- 230000003078 antioxidant effect Effects 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000002045 lasting effect Effects 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- NAOLWIGVYRIGTP-UHFFFAOYSA-N 1,3,5-trihydroxyanthracene-9,10-dione Chemical compound C1=CC(O)=C2C(=O)C3=CC(O)=CC(O)=C3C(=O)C2=C1 NAOLWIGVYRIGTP-UHFFFAOYSA-N 0.000 description 1
- 235000011230 Prunus domestica subsp. italica Nutrition 0.000 description 1
- 244000249693 Reneklode Species 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention discloses a green plum brewing method. The green plum brewing method comprises the steps of vat air-drying, fruit selection, cleaning, air-drying, acerbity removal with salt, processing with sugar, heating fermentation with charcoal fire, continuous fermentation at normal temperature and package. In the production process of the green plum brewing method, high-temperature steaming is not needed, natural fermentation is performed through environmental temperature control, and alkali liquor, acid liquor, various preservatives, antioxidants and pigments are not needed. Various mineral substances, vitamins and the like in green plums can be fully retained, products are mellower and has a more refreshing taste over time, and a healthy beverage for preventing sunstroke, refreshing, cleaning the intestines and stomach and promoting appetite through brewing with water and icing.
Description
Technical field
The present invention relates to the Making programme of an Armeniaca mume Sieb. concentrated type beverage, belong to making food technical field.
Background technology
Armeniaca mume Sieb. is in China's much areas extensively plantation, and Armeniaca mume Sieb. food is the food of a kind of health, in state-owned very long
Processing and edible history.The beverage that Armeniaca mume Sieb. makes especially, acid acid is refreshing, the non-welcome being subjected to the people.But it is most
Greengage beverage production method is required for adding the various harmful things such as preservative, pigment, alkali liquor, acid solution, antioxidant
, there is the problem short without the chemistry agent shelf-life in matter.Additionally the similar Armeniaca mume Sieb. sauced of tradition is made or high temperature steaming is mashed
Mode process destroy Armeniaca mume Sieb. rich in various nutrients.
Summary of the invention
The present invention is directed to existing technical problem, it is provided that a kind of technique is relatively easy, it is not necessary to add artificial color, anticorrosion
The manufacture method of the Armeniaca mume Sieb. beverage concentrate of the artificial synthetic such as agent.
For achieving the above object, the present invention provides following technical scheme: manufacture method made by a kind of Armeniaca mume Sieb., it is characterised in that
It comprises the following steps:
(1) cylinder is shone；
(2) Armeniaca mume Sieb. is plucked, and plucks full, and free from insect pests ant stings underdone Armeniaca mume Sieb.；
(3) saline soak cleans；Naturally dry；
(4) break into pieces with mallet, forbid during breaking into pieces to touch ironware；Enucleation；
(5) sarcocarp with 0.5% pickle one hour without iodine salt；Remove puckery water；
(6) sarcocarp and white sugar stir according to mass ratio 100:25；
(7) add old prunus mume (sieb.) sieb.et zucc. and make stirring；
(8) entering altar, sealing, shading carried out by altar mouth external red cloth；
(9) closed room, charcoal fire heating fermentation, it is ensured that between ambient temperature 42 DEG C 45 DEG C, ferments 15 days；
(10) fermentation is continued, it is ensured that ambient temperature 30 DEG C three months；Natural fermentation a year and a half afterwards；
(11) packaging.
Further, as preferably, the step shining cylinder in described step (1) is: use the big altar of envelope glaze of 400L, in the year before last six
Month beginning altar mouth down, empty with wooden unit pad under altar mouth, naturally shine altar to next year use.
Further, as preferably, in described step (3), during saline soak, saline is 0.2% light salt brine.
Further, as preferably, in described step (7), it is to stir at white sugar and Armeniaca mume Sieb. according to the ratio that mass ratio is 0.5%
The product mixed adds old prunus mume (sieb.) sieb.et zucc. make.
Further, as preferably, the white sugar of described step (6) uses Mel to replace.
Compared with prior art, the invention has the beneficial effects as follows:
The present invention once include shining cylinder, choosing fruit, clean, air-dry, salt adding removes astringent taste, sugaring processed with honey, charcoal fire add hot fermentation, room temperature is lasting
Fermentation, packaging, it need not high temperature steaming in process of production, carries out natural fermentation by the control of ambient temperature, it is not necessary to add
Enter alkali liquor, acid solution and various preservative, antioxidant and pigment.Making various mineral in Armeniaca mume Sieb., vitamin etc. can fill
Code insurance stays, and increases over time, and product can be more mellow, and taste is salubriouser.Bath is iced is that a kind of sunstroke prevention is refreshed oneself, and clears up intestinal
Stomach, orectic health drink.
Accompanying drawing explanation
Fig. 1 is the flowage structure schematic diagram of a kind of Armeniaca mume Sieb. wine manufacture method of the present invention.
Detailed description of the invention
Below in conjunction with the accompanying drawing in the embodiment of the present invention, the technical scheme in the embodiment of the present invention is carried out clear, complete
Describe, it is clear that described embodiment is only a part of embodiment of the present invention rather than whole embodiments wholely.Based on
Embodiment in the present invention, it is every other that those of ordinary skill in the art are obtained under not making creative work premise
Embodiment, broadly falls into the scope of protection of the invention.
Referring to Fig. 1, the present invention provides a kind of technical scheme: manufacture method made by a kind of Armeniaca mume Sieb., and it comprises the following steps:
(1) select Yixing to produce the envelope big altar of glaze, about 400L, start altar mouth down in the June the year before last, empty with wooden unit pad under altar mouth, from
So shine altar to use to next year；
(2) plucking full, free from insect pests ant stings underdone Armeniaca mume Sieb.；
(3) by 0.2% light salt brine soaking and washing, naturally dry；
(4) break the former fruit of Armeniaca mume Sieb. (Armeniaca mume Sieb. is forbidden contacting ironware) into pieces with mallet, remove Armeniaca mume Sieb. core by hand；
(5) sort out Green plum flesh to carry out pickling one hour without allusion quotation salt with 0.5%, remove puckery water；
(6) sarcocarp and white sugar are allocated according to the ratio of 100:25, are sufficiently stirred for；
(7) in the product that white sugar and Armeniaca mume Sieb. are stirred, add old prunus mume (sieb.) sieb.et zucc. according to the ratio of 0.5% to make, be sufficiently stirred for；
(8) entering altar, altar mouth seals, and shading carried out by altar mouth external red cloth.
(9) confined space charcoal fire is heated, and allows ambient temperature rise to 42 degree 45 degree, and the time continues 15 days；
(10) temperature raising of confined space charcoal fire or heat radiation allow ambient temperature control at about 30 degree, and the time continues 90 days；
(11) it is allowed to lasting natural fermentation a year and a half.
The present invention needs with Non-iodizedsalt when salt adding is killed puckery, white sugar or Mel when pickling, and seen from sarcocarp, dry controls
More than 50%, saccharic acid total soluble matters amount is maintained at about 60%.42 degree 45 degree 15 days heating fermentation times, during 30 degree of temperature controlled fermentations
Between 90 days, room temperature natural fermentation a year and a half.In curing process, add old prunus mume (sieb.) sieb.et zucc. make and do ferment and draw.
Although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, permissible
Understand and these embodiments can be carried out multiple change without departing from the principles and spirit of the present invention, revise, replace
And modification, the scope of the present invention be defined by the appended.
Claims (5)
1. manufacture method made by an Armeniaca mume Sieb., it is characterised in that it comprises the following steps:
(1) cylinder is shone；
(2) Armeniaca mume Sieb. is plucked, and plucks full, and free from insect pests ant stings underdone Armeniaca mume Sieb.；
(3) saline soak cleans；Naturally dry；
(4) break into pieces with mallet, forbid during breaking into pieces to touch ironware；Enucleation；
(5) sarcocarp with 0.5% pickle one hour without iodine salt；Remove puckery water；
(6) sarcocarp and white sugar stir according to mass ratio 100:25；
(7) add old prunus mume (sieb.) sieb.et zucc. and make stirring；
(8) entering altar, sealing, shading carried out by altar mouth external red cloth；
(9) closed room, charcoal fire heating fermentation, it is ensured that between ambient temperature 42 DEG C 45 DEG C, ferments 15 days；
(10) fermentation is continued, it is ensured that ambient temperature 30 DEG C three months；Natural fermentation a year and a half afterwards；
(11) packaging.
Manufacture method made by a kind of Armeniaca mume Sieb. the most according to claim 1, it is characterised in that: described step (1) is shone the step of cylinder
Suddenly it is: use the big altar of envelope glaze of 400L, started altar mouth down in the June the year before last, empty with wooden unit pad under altar mouth, naturally shine altar to secondary
Year uses.
Manufacture method made by a kind of Armeniaca mume Sieb. the most according to claim 1, it is characterised in that: in described step (3), saline soak
Time saline be 0.2% light salt brine.
Manufacture method made by a kind of Armeniaca mume Sieb. the most according to claim 1, it is characterised in that: in described step (7), it is according to matter
Amount adds old prunus mume (sieb.) sieb.et zucc. in the product that white sugar and Armeniaca mume Sieb. are stirred than the ratio being 0.5% and makes.
5. make manufacture method according to a kind of Armeniaca mume Sieb. described in claim 1-4 any one, it is characterised in that: described step
(6) white sugar uses Mel to replace.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610746201.5A CN106306963A (en) | 2016-08-29 | 2016-08-29 | Green plum brewing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610746201.5A CN106306963A (en) | 2016-08-29 | 2016-08-29 | Green plum brewing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106306963A true CN106306963A (en) | 2017-01-11 |
Family
ID=57791734
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610746201.5A Pending CN106306963A (en) | 2016-08-29 | 2016-08-29 | Green plum brewing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106306963A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109953238A (en) * | 2017-12-25 | 2019-07-02 | 广东青梅宝宝食品有限公司 | A kind of green plum ferment vinegar beverage and preparation method thereof |
| CN116478781A (en) * | 2022-11-01 | 2023-07-25 | 骆颂纯 | Manufacturing process of green plum wine |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1322479A (en) * | 2001-05-11 | 2001-11-21 | 周育红 | Simultaneous candied green plum and green plum wine producing process |
| CN101433296A (en) * | 2007-11-12 | 2009-05-20 | 胡金平 | Method for simultaneously producing sweet plum, green plum juice, preserved plum and green liquor |
| CN101597583A (en) * | 2009-06-18 | 2009-12-09 | 浙江省农业科学院 | Its preparation of a kind of Greengage vinegar and application method |
| CN102311898A (en) * | 2011-09-20 | 2012-01-11 | 新疆恒丰糖业有限公司 | Decocted wine with ethnic flavor |
| CN103289867A (en) * | 2013-06-28 | 2013-09-11 | 劳卓昌 | Method for preparing waxberry wine by high-low temperature secondary fermentation |
| CN105349391A (en) * | 2015-12-18 | 2016-02-24 | 宜宾五粮液股份有限公司 | Green plum fruit wine and preparation method thereof |
-
2016
- 2016-08-29 CN CN201610746201.5A patent/CN106306963A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1322479A (en) * | 2001-05-11 | 2001-11-21 | 周育红 | Simultaneous candied green plum and green plum wine producing process |
| CN101433296A (en) * | 2007-11-12 | 2009-05-20 | 胡金平 | Method for simultaneously producing sweet plum, green plum juice, preserved plum and green liquor |
| CN101597583A (en) * | 2009-06-18 | 2009-12-09 | 浙江省农业科学院 | Its preparation of a kind of Greengage vinegar and application method |
| CN102311898A (en) * | 2011-09-20 | 2012-01-11 | 新疆恒丰糖业有限公司 | Decocted wine with ethnic flavor |
| CN103289867A (en) * | 2013-06-28 | 2013-09-11 | 劳卓昌 | Method for preparing waxberry wine by high-low temperature secondary fermentation |
| CN105349391A (en) * | 2015-12-18 | 2016-02-24 | 宜宾五粮液股份有限公司 | Green plum fruit wine and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109953238A (en) * | 2017-12-25 | 2019-07-02 | 广东青梅宝宝食品有限公司 | A kind of green plum ferment vinegar beverage and preparation method thereof |
| CN116478781A (en) * | 2022-11-01 | 2023-07-25 | 骆颂纯 | Manufacturing process of green plum wine |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170111 |