CN106635658A - Red bean and galsang flower fruit wine and production method thereof - Google Patents
Red bean and galsang flower fruit wine and production method thereof Download PDFInfo
- Publication number
- CN106635658A CN106635658A CN201710083958.5A CN201710083958A CN106635658A CN 106635658 A CN106635658 A CN 106635658A CN 201710083958 A CN201710083958 A CN 201710083958A CN 106635658 A CN106635658 A CN 106635658A
- Authority
- CN
- China
- Prior art keywords
- red bean
- temperature
- fermentation
- galsang
- days
- 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
Classifications
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a production method of red bean and galsang flower fruit wine. The production method comprises the following steps: (1) selecting fresh red beans, and squeezing to obtain squeezed red beans; (2) carrying out enzyme deactivation treatment at the temperature of 80-100 DEG C, cooling to about 25 DEG C, and enabling denatured protein to be separated out; (4) cleaning fresh galsang flowers, then pouring Baijiu, white granulated sugar, citric acid, the cleaned galsang flowers and the squeezed red beans, subjected to the enzyme deactivation treatment, into a fermentation tank together, carrying out low-temperature fermentation at the temperature of 10-15 DEG C for 3-5 days, then fermenting for 4-8 days under the condition that the temperature is 25-45 DEG C, and finally carrying out low-temperature fermentation again at the temperature of 10-15 DEG C for 3-5 days; (5) filtering the brewed galsang flowers and red beans in a filter screen, and sterilizing to obtain the red bean and galsang flower fruit wine. The red bean and galsang flower fruit wine takes the red beans and the galsang flowers as main raw materials, and effectively utilizes the effective components in the galsang flowers and the red beans; the red bean and galsang flower fruit wine is not only simple in preparation technology, but is also good in taste and health care effect.
Description
Technical field
The invention belongs to technical field of fruit wine production, and in particular to a kind of red bean lattice mulberry wine and its production method.
Background technology
Ge Sang spends, and is China aster section aster also known as Ge Sangmeiduo, and the medical value and economic worth of lattice mulberry is same
Remarkably, the blade of lattice mulberry can be used on behalf of the tea, have clearing away summerheat effect, person " bush cinquefoil leaf or the low-quality tea made of tea-leafstalks or young stems "；Flower is used as medicine can menstruation regulating
Strong boat, control toothache；The extractable tannin extract of leaf, fruit：In Alpine-arctic Pastoral, lattice mulberry is excellent and the higher herbage of yield.
Become the wine of alcohol by saccharomycetes to make fermentation with the sugar of fruit itself, the local flavor containing fruit and alcohol.Therefore the people
Between family can make some Eaux-De-Vie certainly to drink often.Such as plum wine, grape wine, red hayberry wine, Yangtao wine etc..Because this
A little fruit surfaces have some wild yeast, and adding some sucrose, therefore need not additionally add yeast can also have some
Ferment is acted on.
The purposes of red bean：1st, medicinal, leaf, fruit is medicinal, cures mainly urethritis, and gonorrhoea is controlled in cystitis, diuresis；2nd, eat, fruit
Edible, sour and sweet palatability can be eaten raw, can also cook jam, fruit juice, every 2.16 grams of hectogram fresh goods protein, 0.16 gram of fat, carbon aquation
Close children 5.7 grams, 12 milligrams of vitamin C, 2.2 grams of tartaric acid, 69.25 milligrams of haematochrome, also contain reduced sugar 6.2%, sucrose
0.6%th, total reducing sugar 0.8%, organic acid 2.2%；3rd, fruit can fermented fruit wine, be one of best former section.
The content of the invention
In order to solve the above problems, the invention provides a kind of production method of red bean lattice mulberry wine, there is provided one kind system
Make convenient production technology.
The technical scheme is that：A kind of production method of red bean lattice mulberry wine, comprises the following steps：
(1) fresh red bean squeezing is chosen, red bean expressate is obtained；
(2) destroy the enzyme treatment is carried out in the case where temperature is for 80～100 DEG C, is cooled to 25 DEG C or so and separates out denatured protein；
(4) fresh lattice mulberry is taken, is cleaned, then white wine, white granulated sugar, citric acid, lattice mulberry and through destroy the enzyme treatment
Red bean expressate is poured into together in fermentation tank carries out cold fermentation, and fermentation temperature is 10～15 DEG C, and fermentation time is 3～5 days, so
It is 25～45 DEG C of bottom fermentations 4～8 days in temperature afterwards, a cold fermentation is finally carried out again, fermentation temperature is 10～15 DEG C, fermentation
Time is 3～5 days；
(5) the lattice mulberry through brewing and red bean are filtered in filter screen, is sterilized, obtain the red bean lattice mulberry wine.
Preferably, carrying out destroy the enzyme treatment in the case where temperature is for 95 DEG C in the step (2).
Preferably, be 12 DEG C first in fermentation temperature when being fermented in the step (4), fermentation time is 4 days,
Then it is 45 DEG C of bottom fermentations 7 days in temperature, a cold fermentation is finally carried out again, fermentation temperature is 15 DEG C, and fermentation time is 4
My god.
Preferably, after filtering the lattice mulberry through brewing and red bean in filter screen in the step (5), carrying out bar
Family name is sterilized.
Present invention also offers the red bean lattice mulberry that a kind of production method using above-mentioned red bean lattice mulberry wine is prepared
Fruit wine.
Compared with prior art, beneficial effects of the present invention are embodied in：
The present invention plays lattice mulberry and the active ingredient in red bean with red bean and Ge Sang as primary raw material, effectively, not only makes
Standby process is simple, and prepare all good fruit wine of a kind of mouthfeel and health-care effect.
Specific embodiment
It is as follows to the detailed description of the invention below, but not because specific embodiment limits the present invention.
Embodiment 1
A kind of production method of red bean lattice mulberry wine, comprises the following steps：
(1) fresh red bean squeezing is chosen, red bean expressate is obtained；
(2) destroy the enzyme treatment is carried out in the case where temperature is for 80 DEG C, is cooled to 25 DEG C or so and separates out denatured protein；
(4) fresh lattice mulberry is taken, is cleaned, then white wine, white granulated sugar, citric acid, lattice mulberry and through destroy the enzyme treatment
Red bean expressate is poured into together in fermentation tank carries out cold fermentation, and fermentation temperature is 15 DEG C, and fermentation time is 3 days, then in temperature
Spend for 45 DEG C of bottom fermentations 4 days, a cold fermentation is finally carried out again, fermentation temperature is 15 DEG C, and fermentation time is 3 days；
(5) the lattice mulberry through brewing and red bean are filtered in filter screen, carries out pasteurization, obtain the red bean lattice mulberry
Fruit wine.
Embodiment 2
A kind of production method of red bean lattice mulberry wine, comprises the following steps：
(1) fresh red bean squeezing is chosen, red bean expressate is obtained；
(2) destroy the enzyme treatment is carried out in the case where temperature is for 100 DEG C, is cooled to 25 DEG C or so and separates out denatured protein；
(4) fresh lattice mulberry is taken, is cleaned, then white wine, white granulated sugar, citric acid, lattice mulberry and through destroy the enzyme treatment
Red bean expressate is poured into together in fermentation tank carries out cold fermentation, and fermentation temperature is 10 DEG C, and fermentation time is 5 days, then in temperature
Spend for 45 DEG C of bottom fermentations 8 days, a cold fermentation is finally carried out again, fermentation temperature is 15 DEG C, and fermentation time is 5 days；
(5) the lattice mulberry through brewing and red bean are filtered in filter screen, carries out pasteurization, obtain the red bean lattice mulberry
Fruit wine.
Embodiment 3
A kind of production method of red bean lattice mulberry wine, comprises the following steps：
(1) fresh red bean squeezing is chosen, red bean expressate is obtained；
(2) destroy the enzyme treatment is carried out in the case where temperature is for 95 DEG C, is cooled to 25 DEG C or so and separates out denatured protein；
(4) fresh lattice mulberry is taken, is cleaned, then white wine, white granulated sugar, citric acid, lattice mulberry and through destroy the enzyme treatment
Red bean expressate is poured into together in fermentation tank carries out cold fermentation, and fermentation temperature is 12 DEG C, and fermentation time is 4 days, then in temperature
Spend for 25 DEG C of bottom fermentations 4 days, a cold fermentation is finally carried out again, fermentation temperature is 10 DEG C, and fermentation time is 5 days；
(5) the lattice mulberry through brewing and red bean are filtered in filter screen, carries out pasteurization, obtain the red bean lattice mulberry
Fruit wine.
Embodiment 4
A kind of production method of red bean lattice mulberry wine, comprises the following steps：
(1) fresh red bean squeezing is chosen, red bean expressate is obtained；
(2) destroy the enzyme treatment is carried out in the case where temperature is for 80～100 DEG C, is cooled to 25 DEG C or so and separates out denatured protein；
(4) fresh lattice mulberry is taken, is cleaned, then white wine, white granulated sugar, citric acid, lattice mulberry and through destroy the enzyme treatment
Red bean expressate is poured into together in fermentation tank carries out cold fermentation, and fermentation temperature is 10～15 DEG C, and fermentation time is 3～5 days, so
It is 45 DEG C of bottom fermentations 7 days in temperature afterwards, a cold fermentation is finally carried out again, fermentation temperature is 15 DEG C, and fermentation time is 4 days；
(5) the lattice mulberry through brewing and red bean are filtered in filter screen, carries out pasteurization, obtain the red bean lattice mulberry
Fruit wine.
Claims (5)
1. a kind of production method of red bean lattice mulberry wine, it is characterised in that comprise the following steps：
(1) fresh red bean squeezing is chosen, red bean expressate is obtained；
(2) destroy the enzyme treatment is carried out in the case where temperature is for 80～100 DEG C, is cooled to 25 DEG C or so and separates out denatured protein；
(4) fresh lattice mulberry is taken, is cleaned, then white wine, white granulated sugar, citric acid, lattice mulberry and the red bean through destroy the enzyme treatment
Expressate is poured into together in fermentation tank carries out cold fermentation, and fermentation temperature is 10～15 DEG C, and fermentation time is 3～5 days, Ran Hou
Temperature is 25～45 DEG C of bottom fermentations 4～8 days, and a cold fermentation is finally carried out again, and fermentation temperature is 10～15 DEG C, fermentation time
For 3～5 days；
(5) the lattice mulberry through brewing and red bean are filtered in filter screen, is sterilized, obtain the red bean lattice mulberry wine.
2. the production method of red bean lattice mulberry wine as claimed in claim 1, it is characterised in that in temperature in the step (2)
To carry out destroy the enzyme treatment at 95 DEG C.
3. the production method of red bean lattice mulberry wine as claimed in claim 1, it is characterised in that carry out sending out in the step (4)
It it is 12 DEG C first in fermentation temperature during ferment, fermentation time is 4 days, is then 45 DEG C of bottom fermentations 7 days in temperature, is finally carried out again
Cold fermentation, fermentation temperature is 15 DEG C, and fermentation time is 4 days.
4. the production method of red bean lattice mulberry wine as claimed in claim 1, it is characterised in that will pass through in the step (5)
After the lattice mulberry of brew and red bean are filtered in filter screen, pasteurize is carried out.
5. the red bean lattice sorosis that a kind of production method of the red bean lattice mulberry wine as described in Claims 1 to 4 is arbitrary is prepared
Wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710083958.5A CN106635658A (en) | 2017-02-16 | 2017-02-16 | Red bean and galsang flower fruit wine and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710083958.5A CN106635658A (en) | 2017-02-16 | 2017-02-16 | Red bean and galsang flower fruit wine and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106635658A true CN106635658A (en) | 2017-05-10 |
Family
ID=58846208
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710083958.5A Pending CN106635658A (en) | 2017-02-16 | 2017-02-16 | Red bean and galsang flower fruit wine and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106635658A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1163308A (en) * | 1996-04-22 | 1997-10-29 | 吴振堂 | Rose fragrance wine and its producing method |
| CN103122295A (en) * | 2011-11-18 | 2013-05-29 | 大连得达科技发展有限公司 | Process of blueberry red bean wine |
| CN103725479A (en) * | 2014-01-27 | 2014-04-16 | 王显文 | Five-bean health-care wine and preparation method thereof |
-
2017
- 2017-02-16 CN CN201710083958.5A patent/CN106635658A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1163308A (en) * | 1996-04-22 | 1997-10-29 | 吴振堂 | Rose fragrance wine and its producing method |
| CN103122295A (en) * | 2011-11-18 | 2013-05-29 | 大连得达科技发展有限公司 | Process of blueberry red bean wine |
| CN103725479A (en) * | 2014-01-27 | 2014-04-16 | 王显文 | Five-bean health-care wine and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102524865B (en) | Litchi vinegar drink and preparation method thereof | |
| CN104273625B (en) | A kind of Chinese wolfberry fruit milk vinegar health drink | |
| CN101665751B (en) | Lemon fermented wine and preparation method thereof | |
| CN101215518B (en) | Litchi fruit vinegar and its preparing method | |
| CN103497866B (en) | Chinese wampee fruit-haw apple fruit wine and production method thereof | |
| CN104450436A (en) | Red bean-milk-tea-blueberry wine | |
| CN103436404B (en) | Low-alcohol schisandra chinensis health care liquor and preparation method thereof | |
| CN102604780A (en) | Preparation method of sweet wine and beverage prepared from sweet wine | |
| CN102443516B (en) | Preparation method of broad bean polypeptide wine | |
| CN102851193B (en) | Preparation method of semi-dry pear vinegar | |
| CN104745384A (en) | Method for processing low-alcohol pomegranate wine | |
| CN104905096A (en) | Skin beautifying donkey-hide gelatin full pear jam and preparation method thereof | |
| CN102266105A (en) | Cordyceps flower fruit vinegar beverage and preparation method thereof | |
| CN104946458B (en) | A kind of pure raw pineapple waxy corn health fruit and preparation method thereof | |
| CN107691915A (en) | A kind of sorosis cosmetology function beverage and preparation method thereof | |
| CN106879898A (en) | A kind of method of flavones and polyphenol content in raising lactic acid fermentation beverage | |
| CN103484298A (en) | Mango wine | |
| CN103343081A (en) | Preparation method of fruit vinegar | |
| CN105994789A (en) | Production method of tea bud vinegar beverage | |
| CN102277273A (en) | Cranberry biological wine and brewing process thereof | |
| CN105112218A (en) | Production process of aloe glutinous rice wine | |
| CN101496548A (en) | Fruit-flavor type green tea and method for producing the same | |
| CN103535810A (en) | Soft pear fruit vinegar beverage and production method thereof | |
| CN104745349B (en) | The functional gas water beverage that a kind of Yong Lu Ji and reed rhizome are made | |
| CN106635658A (en) | Red bean and galsang flower fruit wine and production method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170510 |
|
| RJ01 | Rejection of invention patent application after publication |