CN107034077A - A kind of brewing method of Rui drupe wine - Google Patents
A kind of brewing method of Rui drupe wine Download PDFInfo
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- CN107034077A CN107034077A CN201710365020.2A CN201710365020A CN107034077A CN 107034077 A CN107034077 A CN 107034077A CN 201710365020 A CN201710365020 A CN 201710365020A CN 107034077 A CN107034077 A CN 107034077A
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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
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- 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)
- A61K36/40—Cornaceae (Dogwood family)
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- 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
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- 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)
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of brewing method of Rui drupe wine, belong to fruit wine manufacture field.It is characterized in that, described Rui drupe wine, the high Rui cores of health value are used for raw material, through defibrination, extracting debitterizing, auxiliary material liquid preparation, charging, fermentation, secondary fermentation, clarification, ageing, sterilization and the manufacturing procedure bottled, obtained finished product health liquor is of high nutritive value, aroma is unique, and mouthfeel alcohol is continuous, also with nourishing the liver to improve visual acuity, wind and heat eliminating, the effect calmed the nerves.
Description
Technical field
The present invention relates to a kind of brewing method of fruit wine, more particularly, to a kind of brewing method of Rui drupe wine.
Background technology
Rui cores, alias：Hedge Prinsepia Nut, Rui, Bai Rui benevolence, are the fruit of rosaceous plant single flower Prinsepia utilis, shape such as black beans, great circle
And it is flat, there is unity and coherence in writing, shape is like English walnut.Rui cores are sweet cold in nature,《Medical center bun will》：White Rui cores, the same spina date seed of achievement, raw then salty many, cloth
Scattered gods are used；Masters that are ripe then sweet many, stabilizing gods.Enter to know that it controls mesh disease, and do not know its energy bushing long.《This warp》：The main heart
Abdomen heresy knot gas, improving eyesight, conjunctival congestion with ophthalmalgia hinders lacrimation, with wind and heat eliminating, nourishes the liver to improve visual acuity, the health-care efficacy such as calm the nerves.
Rui cores medical value is high, and the comprehensive utilization to Rui cores can be realized by being processed into Rui drupe wine, is easy to storage, improves its battalion
Support value and economic value.
The content of the invention
It is an object of the invention to provide a kind of brewing method of Rui drupe wine, its nutritive value and economic value are improved.
The technical scheme adopted by the invention to solve the technical problem is that：
A kind of brewing method of Rui drupe wine, it is characterised in that concrete operation step is：
（1）Pretreatment of raw material：Rui cores, Fructus Corni and haw berry from fresh high-quality are raw material, and rejecting is gone mouldy and defective work,
Broken granulating；6kg Rui karyosomes, 3kg Fructus Cornis grain and 1kg hawthorn fruits is taken, is well mixed, feeding colloid mill is carried out at defibrination
Reason, is made Rui drupe slurry；
（2）Extracting debitterizing：The pectase and 0.15% de- bitter enzyme for adding its weight 0.45% are starched to raw material, after stirring, is entered
Row enzyme extracting debitterizing, extraction temperature control is 35 DEG C, and time control is 50min, and Rui core extracts are made in filtering；
（3）It is prepared by auxiliary material liquid：1kg honeysuckle, 0.6kg Pterospermi Heterophylli, 0.35kg Bai Sangpi and 0.1kg tender lotus leaf are taken,
Chopped up after cleaning, be well mixed, add appropriate distilled water, backflow extraction 2 times is carried out under 50 DEG C of water bath with thermostatic control environment, every time
15min, is cooled to room temperature, filtering, and auxiliary material liquid is made；
（4）Charging：Rui cores extract, auxiliary material liquid are pressed 3:1 ratio mixing, after stirring, add 8% distiller's yeast,
0.35% carbohydrase and 1% Glucose Liquid, stir, and stand 10h and are saccharified, fermented grain is made；
（5）Fermentation：By fermented grain in sealing and fermenting 25 days at 35 DEG C of product temperature, when the temperature near room temperature of liquid, i.e. fermentation ends；
（6）Secondary fermentation：After fermentation ends, by karusen by strainer filtering, zymotic fluid and residue is made；Residue is carried out two
Residue constant temperature 15 days time, is extracted 2 times, merged with zymotic fluid, wine is made at 40 DEG C by secondary fermentation, temperature control again after filtering
Liquid；
（7）Clarification, ageing：Wine liquid is pumped into membrane separation plant, using ultrafiltrationmembrane process, clarified solution is obtained；Clarified solution is poured into again
In wooden barrel, a little citric acid is added, after ageing 6 months, extracted using circumfluence method, obtain finished wine；
（8）Sterilization and bottling：Finished wine after instantaneous sterilizing 3s, is bottled at 100 DEG C, timely gland sealing, as finished product.
Beneficial effect：The present invention uses the high Rui cores of health value for raw material, prepared through defibrination, extracting debitterizing, auxiliary material liquid,
Charging, fermentation, secondary fermentation, clarification, ageing, the manufacturing procedure of sterilization and bottling, obtained finished product health liquor is of high nutritive value,
Aroma is unique, and mouthfeel alcohol is continuous, also with nourishing the liver to improve visual acuity, wind and heat eliminating, the effect calmed the nerves.
Embodiment
Embodiment 1：
A kind of brewing method of Rui drupe wine, concrete operation step is：
（1）Pretreatment of raw material：Rui cores, matrimony vine and wild jujube from fresh high-quality are raw material, and rejecting is gone mouldy and defective work, is crushed
Granulating；6kg Rui karyosomes, 3kg matrimony vines grain and 1kg wild jujubes grain is taken, is well mixed, feeding colloid mill carries out defibrination process, is made
Rui drupe are starched；
（2）Extracting debitterizing：The pectase and 0.15% de- bitter enzyme for adding its weight 0.45% are starched to raw material, after stirring, is entered
Row enzyme extracting debitterizing, extraction temperature control is 35 DEG C, and time control is 50min, and Rui core extracts are made in filtering；
（3）It is prepared by auxiliary material liquid：Hu shaddock ped and the 0.1kg cloves of 1kg flower of kudzuvine, 0.6kg cordate houttuynia, 0.35kg are taken, is cleaned
After chop up, be well mixed, add appropriate distilled water, under 50 DEG C of water bath with thermostatic control environment carry out backflow extraction 2 times, every time
15min, is cooled to room temperature, filtering, and auxiliary material liquid is made；
（4）Charging：Rui cores extract, auxiliary material liquid are pressed 3:1 ratio mixing, after stirring, add 8% distiller's yeast,
0.35% carbohydrase and 1% Glucose Liquid, stir, and stand 10h and are saccharified, fermented grain is made；
（5）Fermentation：By fermented grain in sealing and fermenting 25 days at 35 DEG C of product temperature, when the temperature near room temperature of liquid, i.e. fermentation ends；
（6）Secondary fermentation：After fermentation ends, by karusen by strainer filtering, zymotic fluid and residue is made；Residue is carried out two
Residue constant temperature 15 days time, is extracted 2 times, merged with zymotic fluid, wine is made at 40 DEG C by secondary fermentation, temperature control again after filtering
Liquid；
（7）Clarification, ageing：Wine liquid is pumped into membrane separation plant, using ultrafiltrationmembrane process, clarified solution is obtained；Clarified solution is poured into again
In wooden barrel, a little citric acid is added, after ageing 6 months, extracted using circumfluence method, obtain finished wine；
（8）Sterilization and bottling：Finished wine after instantaneous sterilizing 3s, is bottled at 100 DEG C, timely gland sealing, as finished product.
Embodiment 2：
A kind of brewing method of Rui drupe wine, concrete operation step is：
（1）Pretreatment of raw material：Rui cores, Fructus Corni and Solanum nigrum from fresh high-quality are raw material, and rejecting is gone mouldy and defective work,
Broken granulating；8kg Rui karyosomes, 4kg Fructus Cornis grain and 2kg black nightshade fruits is taken, is well mixed, feeding colloid mill is carried out at defibrination
Reason, is made Rui drupe slurry；
（2）Extracting debitterizing：The pectase and 0.2% de- bitter enzyme for adding its weight 0.5% are starched to raw material, after stirring, is carried out
Enzyme extracting debitterizing, extraction temperature control is 35 DEG C, and time control is 50min, and Rui core extracts are made in filtering；
（3）It is prepared by auxiliary material liquid：2kg green tea, 0.6kg tender lotus leaf, 0.35kg radix glycyrrhizae and 0.1kg bitter buckwheat are taken, after cleaning
Chop up, be well mixed, add appropriate distilled water, backflow is carried out under 45 DEG C of water bath with thermostatic control environment and is extracted 2 times, each 15min,
Room temperature is cooled to, is filtered, auxiliary material liquid is made；
（4）Charging：Rui cores extract, auxiliary material liquid are pressed 2:1 ratio mixing, after stirring, add 8% distiller's yeast,
0.35% carbohydrase and 1% Glucose Liquid, stir, and stand 10h and are saccharified, fermented grain is made；
（5）Fermentation：By fermented grain in sealing and fermenting 28 days at 32 DEG C of product temperature, when the temperature near room temperature of liquid, i.e. fermentation ends；
（6）Secondary fermentation：After fermentation ends, by karusen by strainer filtering, zymotic fluid and residue is made；Residue is carried out two
Residue constant temperature 10 days time, is extracted 2 times, merged with zymotic fluid, wine is made at 40 DEG C by secondary fermentation, temperature control again after filtering
Liquid；
（7）Clarification, ageing：Wine liquid is pumped into membrane separation plant, using ultrafiltrationmembrane process, clarified solution is obtained；Clarified solution is poured into again
In wooden barrel, a little citric acid is added, after ageing 6 months, extracted using circumfluence method, obtain finished wine；
（8）Sterilization and bottling：Finished wine after instantaneous sterilizing 5s, is bottled at 100 DEG C, timely gland sealing, as finished product.
Embodiment 3：
A kind of brewing method of Rui drupe wine, concrete operation step is：
（1）Pretreatment of raw material：Rui cores, rose hip and snakegourd from fresh high-quality are raw material, and rejecting is gone mouldy and defective work, is broken
It is broken into grain；6kg Rui karyosomes, 3kg rose hips grain and 1kg snakegourds grain is taken, is well mixed, feeding colloid mill carries out defibrination process,
Rui drupe slurry is made；
（2）Extracting debitterizing：The pectase and 0.1% de- bitter enzyme for adding its weight 0.35% are starched to raw material, after stirring, is carried out
Enzyme extracting debitterizing, extraction temperature control is 45 DEG C, and time control is 10min, and Rui core extracts are made in filtering；
（3）It is prepared by auxiliary material liquid：3kg loquat tender leaf, 1kg sophora flower, 0.5kg dried orange peel and 0.1kg radix glycyrrhizae are taken, is cut after cleaning
Carefully, it is well mixed, adds appropriate distilled water, backflow is carried out under 45 DEG C of water bath with thermostatic control environment and is extracted 2 times, each 15min, then
Room temperature is cooled to, is filtered, auxiliary material liquid is made；
（4）Charging：Rui cores extract, auxiliary material liquid are pressed 4:1 ratio mixing, after stirring, add 10% distiller's yeast,
0.35% carbohydrase and 2% Glucose Liquid, stir, and stand 10h and are saccharified, fermented grain is made；
（5）Fermentation：By fermented grain in sealing and fermenting 25 days at 42 DEG C of product temperature, when the temperature near room temperature of liquid, i.e. fermentation ends；
（6）Secondary fermentation：After fermentation ends, by karusen by strainer filtering, zymotic fluid and residue is made；Residue is carried out two
Residue constant temperature 12 days time, is extracted 2 times, merged with zymotic fluid, wine is made at 42 DEG C by secondary fermentation, temperature control again after filtering
Liquid；
（7）Clarification, ageing：Wine liquid is pumped into membrane separation plant, using ultrafiltrationmembrane process, clarified solution is obtained；Clarified solution is poured into again
In wooden barrel, a little citric acid is added, after ageing 8 months, extracted using circumfluence method, obtain finished wine；
（8）Sterilization and bottling：Finished wine after instantaneous sterilizing 3s, is bottled at 100 DEG C, timely gland sealing, as finished product.
Embodiment 4：
A kind of brewing method of Rui drupe wine, concrete operation step is：
（1）Pretreatment of raw material：Rui cores, the fruit of Chinese magnoliavine and fragile blueberry fruit from fresh high-quality are raw material, and rejecting is gone mouldy and defective work,
Broken granulating；8kg Rui karyosomes, 5kg five tastes seed and 2kg fragile blueberry fruits grain is taken, is well mixed, feeding colloid mill is carried out at defibrination
Reason, is made Rui drupe slurry；
（2）Extracting debitterizing：The pectase and 0.2% de- bitter enzyme for adding its weight 0.55% are starched to raw material, after stirring, is carried out
Enzyme extracting debitterizing, extraction temperature control is 38 DEG C, and time control is 40min, and Rui core extracts are made in filtering；
（3）It is prepared by auxiliary material liquid：3kg black tea, 2kg Pterospermi Heterophylli, 1kg Bai Sangpi and 0.6kg lophatherum gracile are taken, is cut after cleaning
Carefully, it is well mixed, adds appropriate distilled water, backflow is carried out under 50 DEG C of water bath with thermostatic control environment and is extracted 2 times, each 15min, then
Room temperature is cooled to, is filtered, auxiliary material liquid is made；
（4）Charging：Rui cores extract, auxiliary material liquid are pressed 3:1 ratio mixing, after stirring, add 8% distiller's yeast,
0.35% carbohydrase and 1% Glucose Liquid, stir, and stand 10h and are saccharified, fermented grain is made；
（5）Fermentation：By fermented grain in sealing and fermenting 25 days at 35 DEG C of product temperature, when the temperature near room temperature of liquid, i.e. fermentation ends；
（6）Secondary fermentation：After fermentation ends, by karusen by strainer filtering, zymotic fluid and residue is made；Residue is carried out two
Residue constant temperature 15 days time, is extracted 2 times, merged with zymotic fluid, wine is made at 40 DEG C by secondary fermentation, temperature control again after filtering
Liquid；
（7）Clarification, ageing：Wine liquid is pumped into membrane separation plant, using ultrafiltrationmembrane process, clarified solution is obtained；Clarified solution is poured into again
In wooden barrel, a little citric acid is added, after ageing 6 months, extracted using circumfluence method, obtain finished wine；
（8）Sterilization and bottling：Finished wine after instantaneous sterilizing 3s, is bottled at 100 DEG C, timely gland sealing, as finished product.
Embodiment 5：
A kind of brewing method of Rui drupe wine, concrete operation step is：
（1）Pretreatment of raw material：Rui cores, raspberry and black raspberry from fresh high-quality are raw material, and rejecting is gone mouldy and defective work,
Broken granulating；6kg Rui karyosomes, 3kg raspberries grain and 1kg black raspberries grain is taken, is well mixed, feeding colloid mill is carried out at defibrination
Reason, is made Rui drupe slurry；
（2）Extracting debitterizing：The pectase and 0.15% de- bitter enzyme for adding its weight 0.45% are starched to raw material, after stirring, is entered
Row enzyme extracting debitterizing, extraction temperature control is 35 DEG C, and time control is 50min, and Rui core extracts are made in filtering；
（3）It is prepared by auxiliary material liquid：1kg bitter buckwheat, 0.6kg radix glycyrrhizae, the 0.35kg tuber of stemona and 0.1kg tender lotus leaf are taken, after cleaning
Chop up, be well mixed, add appropriate distilled water, backflow is carried out under 50 DEG C of water bath with thermostatic control environment and is extracted 2 times, each 15min,
Room temperature is cooled to, is filtered, auxiliary material liquid is made；
（4）Charging：Rui cores extract, auxiliary material liquid are pressed 3:1 ratio mixing, after stirring, add 8% distiller's yeast,
0.35% carbohydrase and 1% Glucose Liquid, stir, and stand 10h and are saccharified, fermented grain is made；
（5）Fermentation：By fermented grain in sealing and fermenting 25 days at 35 DEG C of product temperature, when the temperature near room temperature of liquid, i.e. fermentation ends；
（6）Secondary fermentation：After fermentation ends, by karusen by strainer filtering, zymotic fluid and residue is made；Residue is carried out two
Residue constant temperature 15 days time, is extracted 2 times, merged with zymotic fluid, wine is made at 40 DEG C by secondary fermentation, temperature control again after filtering
Liquid；
（7）Clarification, ageing：Wine liquid is pumped into membrane separation plant, using ultrafiltrationmembrane process, clarified solution is obtained；Clarified solution is poured into again
In wooden barrel, a little citric acid is added, after ageing 6 months, extracted using circumfluence method, obtain finished wine；
（8）Sterilization and bottling：Finished wine after instantaneous sterilizing 3s, is bottled at 100 DEG C, timely gland sealing, as finished product.
Part that the present invention does not relate to is same as the prior art or can be realized using prior art.
Claims (1)
1. a kind of brewing method of Rui drupe wine, it is characterised in that concrete operation step is：
（1）Pretreatment of raw material：Rui cores, Fructus Corni and haw berry from fresh high-quality are raw material, and rejecting is gone mouldy and defective work,
Broken granulating；6kg Rui karyosomes, 3kg Fructus Cornis grain and 1kg hawthorn fruits is taken, is well mixed, feeding colloid mill is carried out at defibrination
Reason, is made Rui drupe slurry；
（2）Extracting debitterizing：The pectase and 0.15% de- bitter enzyme for adding its weight 0.45% are starched to raw material, after stirring, is entered
Row enzyme extracting debitterizing, extraction temperature control is 35 DEG C, and time control is 50min, and Rui core extracts are made in filtering；
（3）It is prepared by auxiliary material liquid：1kg honeysuckle, 0.6kg Pterospermi Heterophylli, 0.35kg Bai Sangpi and 0.1kg tender lotus leaf are taken,
Chopped up after cleaning, be well mixed, add appropriate distilled water, backflow extraction 2 times is carried out under 50 DEG C of water bath with thermostatic control environment, every time
15min, is cooled to room temperature, filtering, and auxiliary material liquid is made；
（4）Charging：Rui cores extract, auxiliary material liquid are pressed 3:1 ratio mixing, after stirring, add 8% distiller's yeast,
0.35% carbohydrase and 1% Glucose Liquid, stir, and stand 10h and are saccharified, fermented grain is made；
（5）Fermentation：By fermented grain in sealing and fermenting 25 days at 35 DEG C of product temperature, when the temperature near room temperature of liquid, i.e. fermentation ends；
（6）Secondary fermentation：After fermentation ends, by karusen by strainer filtering, zymotic fluid and residue is made；Residue is carried out two
Residue constant temperature 15 days time, is extracted 2 times, merged with zymotic fluid, wine is made at 40 DEG C by secondary fermentation, temperature control again after filtering
Liquid；
（7）Clarification, ageing：Wine liquid is pumped into membrane separation plant, using ultrafiltrationmembrane process, clarified solution is obtained；Clarified solution is poured into again
In wooden barrel, a little citric acid is added, after ageing 6 months, extracted using circumfluence method, obtain finished wine；
（8）Sterilization and bottling：Finished wine after instantaneous sterilizing 3s, is bottled at 100 DEG C, timely gland sealing, as finished product.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107513477A (en) * | 2017-09-27 | 2017-12-26 | 程龙凤 | A kind of brewing method of Prinsepia utilis fruit wine |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104611174A (en) * | 2015-02-10 | 2015-05-13 | 余芳 | Making method of health dendrobe liquor |
| CN106221999A (en) * | 2016-08-25 | 2016-12-14 | 明毅强 | The brewing method of Radix Tinosporae health care ginger wine |
| CN106281853A (en) * | 2016-08-22 | 2017-01-04 | 彭常安 | The brewing method of the sub-fruit wine of black raspberry sheep milk |
-
2017
- 2017-05-22 CN CN201710365020.2A patent/CN107034077A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104611174A (en) * | 2015-02-10 | 2015-05-13 | 余芳 | Making method of health dendrobe liquor |
| CN106281853A (en) * | 2016-08-22 | 2017-01-04 | 彭常安 | The brewing method of the sub-fruit wine of black raspberry sheep milk |
| CN106221999A (en) * | 2016-08-25 | 2016-12-14 | 明毅强 | The brewing method of Radix Tinosporae health care ginger wine |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107513477A (en) * | 2017-09-27 | 2017-12-26 | 程龙凤 | A kind of brewing method of Prinsepia utilis fruit wine |
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