CN106336988A - Hawthorn fruit wine and production method thereof - Google Patents
Hawthorn fruit wine and production method thereof Download PDFInfo
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- CN106336988A CN106336988A CN201610018862.6A CN201610018862A CN106336988A CN 106336988 A CN106336988 A CN 106336988A CN 201610018862 A CN201610018862 A CN 201610018862A CN 106336988 A CN106336988 A CN 106336988A
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- juice
- fructus crataegi
- white sugar
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- container
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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)
- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
- A61K36/734—Crataegus (hawthorn)
Abstract
The invention discloses a hawthorn fruit wine and a production method thereof. The method comprises the following steps: preparing a hawthorn fruit juice and sterile white sugar, mixing the hawthorn fruit juice with the sterile white sugar, sodium bicarbonate and activated microzyme, carrying out primary fermentation, adding the hawthorn fruit juice, carrying out secondary fermentation, clarifying the obtained fermentation liquid, sterilizing the clarified fermentation liquid, and storing the sterilized fermentation liquid to obtain the hawthorn fruit wine. The hawthorn fruit wine has healthcare, beauty treatment, spleen tonifying and stomach strengthening effects; the production method has the advantages of simplicity, no blending process, short production period, short fermentation time, low cost, and simplicity in operation; and the hawthorn fruit wine produced in the invention has bright color, glossiness, no precipitate and heavy aroma, the alcohol content is 8-15% (V/V), and the total sugar content is 0.2-0.6%.
Description
Technical field
The present invention relates to fruit wine technical field, specifically a kind of Howthorn Wine and preparation method thereof.
Background technology
Fruit wine is the sugar quilt with fruit itselfYeastFermentation becomesEthanolWine, the local flavor containing fruit and ethanol.It is exactly the whole nutrition drawn in fruit in simple terms and the wine made, wherein contain the aminoacid of abundant vitamin and needed by human body.Even if sometimes eating something rare the nutrition of fruit nor absorption, but can be absorbed by fruit wine, because nutritional labeling has been dissolved completely in fruit wine.The Hawthorn Fruit Wine brewed for primary raw material with fresh Fructus Crataegi, the nutritional labeling of Fructus Crataegi is fully discharged, and is more easy to be absorbed by the body, and tool prevents effect of disease and higher health value, is a kind of beverage of natural health.In prior art, the production cost for Hawthorn Fruit Wine is higher, needs to carry out steaming and decocting and making beating to Fructus Crataegi, increased energy resource consumption.
Content of the invention
It is an object of the invention to provide a kind of fermentation time is shorter, low cost, Howthorn Wine easy and simple to handle and preparation method thereof, to solve the problems, such as to propose in above-mentioned background technology.
For achieving the above object, the following technical scheme of present invention offer:
A kind of preparation method of Howthorn Wine, comprises the following steps:
1) prepare Fructus Crataegi juice: be filtrated to get Fructus Crataegi natural juice after Fructus Crataegi is squeezed the juice, add the butyl p-hydroxybenzoate of Fructus Crataegi natural juice quality 5-10% to obtain Fructus Crataegi juice in Fructus Crataegi natural juice；
2) prepare aseptic white sugar: white sugar is contained in after seal container and carries out sterilization and obtain aseptic white sugar, sterilization temperature is 90-104 DEG C, sterilizing time is 20-40min；
3) ferment for the first time: add in the container being dried Fructus Crataegi juice and control Fructus Crataegi juice addition be container capacity 50-80%, then take aseptic white sugar to add in Fructus Crataegi juice and adjust the pol of gained sugared haw juice to 15-40 ° of bx；Add sodium bicarbonate and adjust the ph value of sugared haw juice to 4.5-5.2, add the yeast after activation；Afterwards uncovered for container being placed in 25-35 DEG C of constant incubator is fermented, terminate to ferment for the first time when the pol of sugared haw juice is 0-8 ° of bx；Yeast after wherein activating is to be obtained using white sugar water activation dry yeast, wherein, 1-3g dry yeast is needed to calculate with every liter of sugared haw juice, weigh dry yeast and be 5-15% with the mass concentration of 20 times of weight of dry yeast white sugar water in 18-23 DEG C activate dry yeast 30-45min, obtain described activation after yeast；
4) ferment for second: add Fructus Crataegi juice in container again and control the 10-25% for container capacity for the addition of Fructus Crataegi juice；Afterwards uncovered for container being placed in 25-35 DEG C of constant incubator is fermented, terminate second fermentation when the pol of sugared haw juice is 0-5 ° of bx, obtain fermentation liquid；
5) clarification, sterilization and storage: gelatin is added in fermentation liquid and stands, take out clear liquor after fermentation liquid clarification；Add the butyl p-hydroxybenzoate of Fructus Crataegi natural juice quality 1-3% to be sterilized in clear liquor, and the clear liquor after sterilization is sealed and preserves and obtains Howthorn Wine after 5-15 days.
As the further scheme of the present invention: in step 1), the addition of butyl p-hydroxybenzoate is Fructus Crataegi natural juice quality 8%.
As the further scheme of the present invention: in step 5), the addition of butyl p-hydroxybenzoate is Fructus Crataegi natural juice quality 2%.
The Howthorn Wine that above-mentioned preparation method is obtained.
As the further scheme of the present invention: the alcoholic strength of described Howthorn Wine is 8-15% (v/v).
Compared with prior art, the invention has the beneficial effects as follows:
The present invention has health and beauty, helps spleen stomach invigorating and other effects, simple production process, it is not required to the processes such as allotment, with short production cycle, and fermentation time is shorter, low cost, easy and simple to handle, the Howthorn Wine that the present invention is obtained is beautiful in colour, glossy, no precipitate, the smell of fruits is very sweet, alcohol content 8-15% (v/v), total sugar content 0.2-0.6%.
Specific embodiment
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described it is clear that described embodiment is only a part of embodiment of the present invention, rather than whole embodiments.Based on the embodiment in the present invention, the every other embodiment that those of ordinary skill in the art are obtained under the premise of not making creative work, broadly fall into the scope of protection of the invention.
Embodiment 1
In the embodiment of the present invention, a kind of preparation method of Howthorn Wine, comprise the following steps:
1) prepare Fructus Crataegi juice: be filtrated to get Fructus Crataegi natural juice after Fructus Crataegi is squeezed the juice, add the butyl p-hydroxybenzoate of Fructus Crataegi natural juice quality 5% to obtain Fructus Crataegi juice in Fructus Crataegi natural juice.
2) prepare aseptic white sugar: white sugar is contained in after seal container and carries out sterilization and obtain aseptic white sugar, sterilization temperature is 90 DEG C, sterilizing time is 20min.
3) ferment for the first time: add Fructus Crataegi juice in the container being dried and control the addition of Fructus Crataegi juice to be the 50% of container capacity, then take aseptic white sugar to add in Fructus Crataegi juice and adjust the pol of gained sugared haw juice to 15 ° of bx；Add sodium bicarbonate and adjust the ph value of sugared haw juice to 4.5, add the yeast after activation；Afterwards uncovered for container being placed in 25 DEG C of constant incubator is fermented, terminate to ferment for the first time when the pol of sugared haw juice is 1 ° of bx；Yeast after wherein activating is to be obtained using white sugar water activation dry yeast, wherein, 1g dry yeast is needed to calculate with every liter of sugared haw juice, weigh dry yeast and be 5% with the mass concentration of 20 times of weight of dry yeast white sugar water in 18 DEG C activate dry yeast 30min, obtain described activation after yeast.
4) second ferments: adds Fructus Crataegi juice again in container and controls the addition of Fructus Crataegi juice to be the 10% of container capacity；Afterwards uncovered for container being placed in 25 DEG C of constant incubator is fermented, terminate second fermentation when the pol of sugared haw juice is 0 ° of bx, obtain fermentation liquid.
5) clarification, sterilization and storage: gelatin is added in fermentation liquid and stands, take out clear liquor after fermentation liquid clarification；Add the butyl p-hydroxybenzoate of Fructus Crataegi natural juice quality 1% to be sterilized in clear liquor, and the clear liquor after sterilization is sealed and preserves and obtains Howthorn Wine after 5 days.The alcoholic strength of described Howthorn Wine is 8% (v/v).
Embodiment 2
In the embodiment of the present invention, a kind of preparation method of Howthorn Wine, comprise the following steps:
1) prepare Fructus Crataegi juice: be filtrated to get Fructus Crataegi natural juice after Fructus Crataegi is squeezed the juice, add the butyl p-hydroxybenzoate of Fructus Crataegi natural juice quality 10% to obtain Fructus Crataegi juice in Fructus Crataegi natural juice.
2) prepare aseptic white sugar: white sugar is contained in after seal container and carries out sterilization and obtain aseptic white sugar, sterilization temperature is 104 DEG C, sterilizing time is 40min.
3) ferment for the first time: add Fructus Crataegi juice in the container being dried and control the addition of Fructus Crataegi juice to be the 80% of container capacity, then take aseptic white sugar to add in Fructus Crataegi juice and adjust the pol of gained sugared haw juice to 40 ° of bx；Add sodium bicarbonate and adjust the ph value of sugared haw juice to 5.2, add the yeast after activation；Afterwards uncovered for container being placed in 35 DEG C of constant incubator is fermented, terminate to ferment for the first time when the pol of sugared haw juice is 8 ° of bx；Yeast after wherein activating is to be obtained using white sugar water activation dry yeast, wherein, 3g dry yeast is needed to calculate with every liter of sugared haw juice, weigh dry yeast and be 15% with the mass concentration of 20 times of weight of dry yeast white sugar water in 23 DEG C activate dry yeast 45min, obtain described activation after yeast.
4) second ferments: adds Fructus Crataegi juice again in container and controls the addition of Fructus Crataegi juice to be the 25% of container capacity；Afterwards uncovered for container being placed in 35 DEG C of constant incubator is fermented, terminate second fermentation when the pol of sugared haw juice is 5 ° of bx, obtain fermentation liquid.
5) clarification, sterilization and storage: gelatin is added in fermentation liquid and stands, take out clear liquor after fermentation liquid clarification；Add the butyl p-hydroxybenzoate of Fructus Crataegi natural juice quality 3% to be sterilized in clear liquor, and the clear liquor after sterilization is sealed and preserves and obtains Howthorn Wine after 15 days.The alcoholic strength of described Howthorn Wine is 15% (v/v).
Embodiment 3
In the embodiment of the present invention, a kind of preparation method of Howthorn Wine, comprise the following steps:
1) prepare Fructus Crataegi juice: be filtrated to get Fructus Crataegi natural juice after Fructus Crataegi is squeezed the juice, add the butyl p-hydroxybenzoate of Fructus Crataegi natural juice quality 7% to obtain Fructus Crataegi juice in Fructus Crataegi natural juice.
2) prepare aseptic white sugar: white sugar is contained in after seal container and carries out sterilization and obtain aseptic white sugar, sterilization temperature is 95 DEG C, sterilizing time is 30min.
3) ferment for the first time: add Fructus Crataegi juice in the container being dried and control the addition of Fructus Crataegi juice to be the 60% of container capacity, then take aseptic white sugar to add in Fructus Crataegi juice and adjust the pol of gained sugared haw juice to 20 ° of bx；Add sodium bicarbonate and adjust the ph value of sugared haw juice to 4.7, add the yeast after activation；Afterwards uncovered for container being placed in 30 DEG C of constant incubator is fermented, terminate to ferment for the first time when the pol of sugared haw juice is 3 ° of bx；Yeast after wherein activating is to be obtained using white sugar water activation dry yeast, wherein, 2g dry yeast is needed to calculate with every liter of sugared haw juice, weigh dry yeast and be 10% with the mass concentration of 20 times of weight of dry yeast white sugar water in 20 DEG C activate dry yeast 35min, obtain described activation after yeast.
4) second ferments: adds Fructus Crataegi juice again in container and controls the addition of Fructus Crataegi juice to be the 15% of container capacity；Afterwards uncovered for container being placed in 30 DEG C of constant incubator is fermented, terminate second fermentation when the pol of sugared haw juice is 1 ° of bx, obtain fermentation liquid.
5) clarification, sterilization and storage: gelatin is added in fermentation liquid and stands, take out clear liquor after fermentation liquid clarification；Add the butyl p-hydroxybenzoate of Fructus Crataegi natural juice quality 2% to be sterilized in clear liquor, and the clear liquor after sterilization is sealed and preserves and obtains Howthorn Wine after 8 days.The alcoholic strength of described Howthorn Wine is 10% (v/v).
Embodiment 4
In the embodiment of the present invention, a kind of preparation method of Howthorn Wine, comprise the following steps:
1) prepare Fructus Crataegi juice: be filtrated to get Fructus Crataegi natural juice after Fructus Crataegi is squeezed the juice, add the butyl p-hydroxybenzoate of Fructus Crataegi natural juice quality 8% to obtain Fructus Crataegi juice in Fructus Crataegi natural juice.
2) prepare aseptic white sugar: white sugar is contained in after seal container and carries out sterilization and obtain aseptic white sugar, sterilization temperature is 100 DEG C, sterilizing time is 35min.
3) ferment for the first time: add Fructus Crataegi juice in the container being dried and control the addition of Fructus Crataegi juice to be the 70% of container capacity, then take aseptic white sugar to add in Fructus Crataegi juice and adjust the pol of gained sugared haw juice to 30 ° of bx；Add sodium bicarbonate and adjust the ph value of sugared haw juice to 5.0, add the yeast after activation；Afterwards uncovered for container being placed in 25-35 DEG C of constant incubator is fermented, terminate to ferment for the first time when the pol of sugared haw juice is 6 ° of bx；Yeast after wherein activating is to be obtained using white sugar water activation dry yeast, wherein, 1.5g dry yeast is needed to calculate with every liter of sugared haw juice, weigh dry yeast and be 12% with the mass concentration of 20 times of weight of dry yeast white sugar water in 22 DEG C activate dry yeast 40min, obtain described activation after yeast.
4) second ferments: adds Fructus Crataegi juice again in container and controls the addition of Fructus Crataegi juice to be the 20% of container capacity；Afterwards uncovered for container being placed in 28 DEG C of constant incubator is fermented, terminate second fermentation when the pol of sugared haw juice is 1 ° of bx, obtain fermentation liquid.
5) clarification, sterilization and storage: gelatin is added in fermentation liquid and stands, take out clear liquor after fermentation liquid clarification；Add the butyl p-hydroxybenzoate of Fructus Crataegi natural juice quality 1.5% to be sterilized in clear liquor, and the clear liquor after sterilization is sealed and preserves and obtains Howthorn Wine after 12 days.The alcoholic strength of described Howthorn Wine is 9% (v/v).
It is obvious to a person skilled in the art that the invention is not restricted to the details of above-mentioned one exemplary embodiment, and without departing from the spirit or essential characteristics of the present invention, the present invention can be realized in other specific forms.Therefore, no matter from the point of view of which point, embodiment all should be regarded as exemplary, and be nonrestrictive, the scope of the present invention is limited by claims rather than described above, it is intended that all changes in the implication and scope of the equivalency of claim that fall are included in the present invention.
In addition, it should be understood that, although this specification is been described by according to embodiment, but not each embodiment only comprises an independent technical scheme, this narrating mode of description is only for clarity, those skilled in the art should using description as an entirety, the technical scheme in each embodiment can also through appropriately combined, formed it will be appreciated by those skilled in the art that other embodiment.
Claims (5)
1. a kind of preparation method of Howthorn Wine is it is characterised in that comprise the following steps:
1) prepare Fructus Crataegi juice: be filtrated to get Fructus Crataegi natural juice after Fructus Crataegi is squeezed the juice, add the butyl p-hydroxybenzoate of Fructus Crataegi natural juice quality 5-10% to obtain Fructus Crataegi juice in Fructus Crataegi natural juice；
2) prepare aseptic white sugar: white sugar is contained in after seal container and carries out sterilization and obtain aseptic white sugar, sterilization temperature is 90-104 DEG C, sterilizing time is 20-40min；
3) ferment for the first time: add in the container being dried Fructus Crataegi juice and control Fructus Crataegi juice addition be container capacity 50-80%, then take aseptic white sugar to add in Fructus Crataegi juice and adjust the pol of gained sugared haw juice to 15-40 ° of bx；Add sodium bicarbonate and adjust the ph value of sugared haw juice to 4.5-5.2, add the yeast after activation；Afterwards uncovered for container being placed in 25-35 DEG C of constant incubator is fermented, terminate to ferment for the first time when the pol of sugared haw juice is 0-8 ° of bx；Yeast after wherein activating is to be obtained using white sugar water activation dry yeast, wherein, 1-3g dry yeast is needed to calculate with every liter of sugared haw juice, weigh dry yeast and be 5-15% with the mass concentration of 20 times of weight of dry yeast white sugar water in 18-23 DEG C activate dry yeast 30-45min, obtain described activation after yeast；
4) ferment for second: add Fructus Crataegi juice in container again and control the 10-25% for container capacity for the addition of Fructus Crataegi juice；Afterwards uncovered for container being placed in 25-35 DEG C of constant incubator is fermented, terminate second fermentation when the pol of sugared haw juice is 0-5 ° of bx, obtain fermentation liquid；
5) clarification, sterilization and storage: gelatin is added in fermentation liquid and stands, take out clear liquor after fermentation liquid clarification；Add the butyl p-hydroxybenzoate of Fructus Crataegi natural juice quality 1-3% to be sterilized in clear liquor, and the clear liquor after sterilization is sealed and preserves and obtains Howthorn Wine after 5-15 days.
2. the preparation method of Howthorn Wine according to claim 1 is it is characterised in that in step 1), the addition of butyl p-hydroxybenzoate is Fructus Crataegi natural juice quality 8%.
3. the preparation method of Howthorn Wine according to claim 1 is it is characterised in that in step 5), the addition of butyl p-hydroxybenzoate is Fructus Crataegi natural juice quality 2%.
4. Howthorn Wine is obtained according to the arbitrary described preparation method of claim 1-3.
5. preparation method according to claim 4 is obtained Howthorn Wine it is characterised in that the alcoholic strength of described Howthorn Wine is 8-15% (v/v).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201610018862.6A CN106336988A (en) | 2016-01-13 | 2016-01-13 | Hawthorn fruit wine and production method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610018862.6A CN106336988A (en) | 2016-01-13 | 2016-01-13 | Hawthorn fruit wine and production method thereof |
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| CN106336988A true CN106336988A (en) | 2017-01-18 |
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| CN201610018862.6A Pending CN106336988A (en) | 2016-01-13 | 2016-01-13 | Hawthorn fruit wine and production method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112852574A (en) * | 2021-01-25 | 2021-05-28 | 昆明生物制造研究院有限公司 | Hawthorn lily fermented fruit wine and preparation method thereof |
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|---|---|---|---|---|
| RS20060687A (en) * | 2006-12-22 | 2009-01-22 | Božidar Karličić | Hawthorn berry brandy |
| CN105087276A (en) * | 2015-09-10 | 2015-11-25 | 河南科技学院 | Hawthorn wine and preparation method thereof |
| CN105112222A (en) * | 2015-09-11 | 2015-12-02 | 四川理工学院 | Making method of lemon fruit wine |
-
2016
- 2016-01-13 CN CN201610018862.6A patent/CN106336988A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RS20060687A (en) * | 2006-12-22 | 2009-01-22 | Božidar Karličić | Hawthorn berry brandy |
| CN105087276A (en) * | 2015-09-10 | 2015-11-25 | 河南科技学院 | Hawthorn wine and preparation method thereof |
| CN105112222A (en) * | 2015-09-11 | 2015-12-02 | 四川理工学院 | Making method of lemon fruit wine |
Non-Patent Citations (1)
| Title |
|---|
| 刘宝家等: "《食品加工技术、工艺和配方大全续集4（下）》", 31 August 1998, 科学技术文献出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112852574A (en) * | 2021-01-25 | 2021-05-28 | 昆明生物制造研究院有限公司 | Hawthorn lily fermented fruit wine and preparation method thereof |
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Application publication date: 20170118 |