CN107083313A - Pierce the brewage process of angle melon Hawthorn Fruit Wine - Google Patents
Pierce the brewage process of angle melon Hawthorn Fruit Wine Download PDFInfo
- Publication number
- CN107083313A CN107083313A CN201710515051.1A CN201710515051A CN107083313A CN 107083313 A CN107083313 A CN 107083313A CN 201710515051 A CN201710515051 A CN 201710515051A CN 107083313 A CN107083313 A CN 107083313A
- Authority
- CN
- China
- Prior art keywords
- hawthorn
- angle melon
- wine
- thorn angle
- melon
- 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.)
- Withdrawn
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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
-
- 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)
- Jellies, Jams, And Syrups (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of brewage process of thorn angle melon Hawthorn Fruit Wine, it is characterised in that：Described thorn angle melon Hawthorn Fruit Wine is brewageed by steps such as pretreatment of raw material, enzymolysis, allotment, activated yeast, fermentation, mixing, ageing, clarification filtration, filling sterilizings and formed to pierce angle melon, hawthorn as raw material；The present invention will be put into high spirit after thorn angle melon, hawthorn stripping and slicing to be soaked, avoid the loss of nutriment, thorn angle melon after immersion, hawthorn are beaten and complex enzyme processing is carried out, be conducive to separating out more thorn angle melons, hawthorn nutriment, thorn angle melon, the utilization ratio of hawthorn can be improved, compound clarifier clarifying treatment is used after ageing, piercing finished product, angle melon Hawthorn Fruit Wine color stability, wine body be transparent, mouthfeel is soft, also materials for improving vision fall fire, stomach strengthening and digestion promoting.
Description
Technical field
The present invention relates to a kind of brewage process of health liquor, more particularly, to a kind of brewage process of thorn angle melon Hawthorn Fruit Wine.
Background technology
Angle melon, also known as African angle melon, African cucumber, fire ginseng fruit, fiery day peach, African honeydew melon are pierced, African Territories is originated in, is
Curcurbitaceae cucumber plants, its epidermis is hard, uneven, with bur, it appears that shape is very eccentric special, but
A kind of nutritious fruit, meat exquisiteness seediness, is in gel as cucumber, taste is fresh and sweet, rich in multivitamin, is planted
The compositions such as fibres, with improving eyesight fall fire, promote digestion, build up health, beauty treatment U.S. face the effects such as.
Haw berry, sweet, slightly warm in nature is sour, is the distinctive medicine fruit dual-purpose seeds of China.Due to the special mouthfeel of hawthorn, and
Taste is sour-sweet, there is appetizing, so people are made candied haws on a stick, or through more to processing, haw flakes is made, or
Haw jelly is made, the product that various hawthorn are made has functions that appetizing adds sour-sweet taste, so being liked by people very much.
At present, the deep processed product of thorn angle melon is less, and fruit is taken as mostly and is eaten, and uses thorn angle melon and hawthorn for original
Material, is processed into thorn angle melon Hawthorn Fruit Wine, realizes the reasonable utilization to piercing angle melon raw material, improve its health value.
The content of the invention
It is an object of the invention to provide a kind of processing method of thorn angle melon haw fruit vinegar, the exploitation for thorn angle melon are provided
One new approach.
The technical scheme adopted by the invention to solve the technical problem is that：A kind of brewage process of thorn angle melon Hawthorn Fruit Wine, its
It is characterised by：Described brewage process uses following steps：
A, pretreatment of raw material：Thorn angle melon, the hawthorn of maturation are selected, it is diced after cleaning, take thorn angle melon fourth, 45 weights of 55 parts by weight
After the hawthorn fourth of amount part is well mixed, it is placed in the white wine that the alcoholic strength of 3 times of its weight is 50% and carries out immersion 12 days, soak knot
Soaking wine, thorn angle melon, hawthorn fourth are filtrated to get after beam, thorn angle melon, hawthorn fourth are drained, is put into beater and is beaten, original is made
Slurry liquid；
B, enzymolysis：The pectase, 0.01% cellulase, 0.04% Vitamin C of its weight 0.02% are added into raw slurry
Sour sodium, is stirred, and complex enzyme hydrolysis is carried out in 50 DEG C of environment, stands 2h；
C, allotment：Glucose is added into the raw slurry after enzymolysis, regulation slurries sugar content is 30%, addition malic acid adjustment
Mixed liquor is made in 1.0mg/100ml in total acid content；
D, activated yeast：Fructose is dissolved to the sugar juice for being deployed into that concentration is 12%, 25 DEG C are cooled to after boiling, into sugar juice
The active dry yeast of its weight 8% is added, is stirred, is placed after 15min, yeast activated liquid is made；
E, fermentation：Its yeast activated liquid of weight 25% is added into mixed liquor, temperature control system is placed in 28 DEG C of culturing room, every 5 at 35 DEG C
Hour turns once, after cultivating 15 hours, and former wine is made in press filtration；
F, mixing：The parts by weight of soaking wine 45, the parts by weight of former wine 55 are taken, are well mixed, thorn angle melon hawthorn mixing wine is made；
G, ageing：Thorn angle melon hawthorn is mixed into wine ageing 12 days under 4 DEG C of environment, precipitation is removed using siphonage during ageing
Thing；
H, flavouring after-ripening：Wine liquid liquid after clarification is placed under air-proof condition and carries out flavouring after-ripening in 40 DEG C, is terminated after 2 days, system
Angle melon Hawthorn Fruit Wine must be pierced；
I, filling sterilization：By the thorn angle melon Hawthorn Fruit Wine after clarification filtration under sterile vacuum environment it is filling, will be filling after thorn angle
Melon Hawthorn Fruit Wine sterilizes 1min in 100 DEG C of water bath with thermostatic control, and thorn angle melon Hawthorn Fruit Wine is made.
Beneficial effect：The present invention will be put into high spirit after thorn angle melon, hawthorn stripping and slicing to be soaked, it is to avoid nutriment
Loss, the thorn angle melon after immersion, hawthorn are beaten and complex enzyme processing is carried out, is conducive to separating out more thorn angle melons, hawthorn
Nutriment, it is possible to increase thorn angle melon, the utilization ratio of hawthorn, compound clarifier clarifying treatment is used after ageing, makes finished product
Thorn angle melon Hawthorn Fruit Wine color stability, wine body are transparent, mouthfeel is soft, also a variety of with improving eyesight fall fire, stomach strengthening and digestion promoting, the U.S. face of foster appearance etc.
Health-care efficacy.
Embodiment
Embodiment one：
A kind of brewage process of thorn angle melon Hawthorn Fruit Wine, it is characterised in that：Described brewage process uses following steps：
A, pretreatment of raw material：Thorn angle melon, the hawthorn of maturation are selected, a little passion fruit and egg yolk fruit is added, it is diced after cleaning, take
After thorn angle melon fourth, the hawthorn fourth of 45 parts by weight of 55 parts by weight are well mixed, be placed in the alcoholic strength of 3 times of its weight for 50% it is white
Immersion 12 days is carried out in wine, immersion is filtrated to get soaking wine, thorn angle melon, hawthorn fourth, thorn angle melon, hawthorn fourth are drained after terminating,
It is put into beater and is beaten, raw slurry is made；
B, enzymolysis：The pectase, 0.01% cellulase, 0.04% Vitamin C of its weight 0.02% are added into raw slurry
Sour sodium, is stirred, and complex enzyme hydrolysis is carried out in 50 DEG C of environment, stands 2h；
C, allotment：Glucose is added into the raw slurry after enzymolysis, regulation slurries sugar content is 30%, addition malic acid adjustment
Mixed liquor is made in 1.0mg/100ml in total acid content；
D, activated yeast：Fructose is dissolved to the sugar juice for being deployed into that concentration is 12%, 25 DEG C are cooled to after boiling, into sugar juice
The active dry yeast of its weight 8% is added, is stirred, is placed after 15min, yeast activated liquid is made；
E, fermentation：Its yeast activated liquid of weight 25% is added into mixed liquor, temperature control system is placed in 28 DEG C of culturing room, every 5 at 35 DEG C
Hour turns once, after cultivating 15 hours, and former wine is made in press filtration；
F, mixing：The parts by weight of soaking wine 45, the parts by weight of former wine 55 are taken, are well mixed, thorn angle melon hawthorn mixing wine is made；
G, ageing：Thorn angle melon hawthorn is mixed into wine ageing 12 days under 4 DEG C of environment, precipitation is removed using siphonage during ageing
Thing；
H, flavouring after-ripening：Wine liquid liquid after clarification is placed under air-proof condition and carries out flavouring after-ripening in 40 DEG C, is terminated after 2 days, system
Angle melon Hawthorn Fruit Wine must be pierced；
I, filling sterilization：By the thorn angle melon Hawthorn Fruit Wine after clarification filtration under sterile vacuum environment it is filling, will be filling after thorn angle
Melon Hawthorn Fruit Wine sterilizes 1min in 100 DEG C of water bath with thermostatic control, and thorn angle melon Hawthorn Fruit Wine is made.
Embodiment two：
A kind of brewage process of thorn angle melon Hawthorn Fruit Wine, it is characterised in that：Described brewage process uses following steps：
A, pretreatment of raw material：Thorn angle melon, the hawthorn of maturation are selected, a little snakegourd and panax ginseng fruit is added, it is diced after cleaning, take 55
After thorn angle melon fourth, the hawthorn fourth of 45 parts by weight of parts by weight are well mixed, the alcoholic strength for being placed in 3 times of its weight is 50% white wine
Middle to carry out immersion 12 days, immersion is filtrated to get soaking wine, thorn angle melon, hawthorn fourth, thorn angle melon, hawthorn fourth is drained, put after terminating
Enter in beater and be beaten, raw slurry is made；
B, enzymolysis：The pectase, 0.01% cellulase, 0.04% Vitamin C of its weight 0.02% are added into raw slurry
Sour sodium, is stirred, and complex enzyme hydrolysis is carried out in 50 DEG C of environment, stands 2h；
C, allotment：Glucose is added into the raw slurry after enzymolysis, regulation slurries sugar content is 30%, addition malic acid adjustment
Mixed liquor is made in 1.0mg/100ml in total acid content；
D, activated yeast：Fructose is dissolved to the sugar juice for being deployed into that concentration is 12%, 25 DEG C are cooled to after boiling, into sugar juice
The active dry yeast of its weight 8% is added, is stirred, is placed after 15min, yeast activated liquid is made；
E, fermentation：Its yeast activated liquid of weight 25% is added into mixed liquor, temperature control system is placed in 28 DEG C of culturing room, every 5 at 35 DEG C
Hour turns once, after cultivating 15 hours, and former wine is made in press filtration；
F, mixing：The parts by weight of soaking wine 45, the parts by weight of former wine 55 are taken, are well mixed, thorn angle melon hawthorn mixing wine is made；
G, ageing：Thorn angle melon hawthorn is mixed into wine ageing 12 days under 4 DEG C of environment, precipitation is removed using siphonage during ageing
Thing；
H, flavouring after-ripening：Wine liquid liquid after clarification is placed under air-proof condition and carries out flavouring after-ripening in 40 DEG C, is terminated after 2 days, system
Angle melon Hawthorn Fruit Wine must be pierced；
I, filling sterilization：By the thorn angle melon Hawthorn Fruit Wine after clarification filtration under sterile vacuum environment it is filling, will be filling after thorn angle
Melon Hawthorn Fruit Wine sterilizes 1min in 100 DEG C of water bath with thermostatic control, and thorn angle melon Hawthorn Fruit Wine is made.
Claims (1)
1. a kind of brewage process of thorn angle melon Hawthorn Fruit Wine, it is characterised in that use following steps：
A, pretreatment of raw material：Thorn angle melon, the hawthorn of maturation are selected, it is diced after cleaning, take thorn angle melon fourth, 45 weights of 55 parts by weight
After the hawthorn fourth of amount part is well mixed, it is placed in the white wine that the alcoholic strength of 3 times of its weight is 50% and carries out immersion 12 days, soak knot
Soaking wine, thorn angle melon, hawthorn fourth are filtrated to get after beam, thorn angle melon, hawthorn fourth are drained, is put into beater and is beaten, original is made
Slurry liquid；
B, enzymolysis：The pectase, 0.01% cellulase, 0.04% Vitamin C of its weight 0.02% are added into raw slurry
Sour sodium, is stirred, and complex enzyme hydrolysis is carried out in 50 DEG C of environment, stands 2h；
C, allotment：Glucose is added into the raw slurry after enzymolysis, regulation slurries sugar content is 30%, addition malic acid adjustment
Mixed liquor is made in 1.0mg/100ml in total acid content；
D, activated yeast：Fructose is dissolved to the sugar juice for being deployed into that concentration is 12%, 25 DEG C are cooled to after boiling, into sugar juice
The active dry yeast of its weight 8% is added, is stirred, is placed after 15min, yeast activated liquid is made；
E, fermentation：Its yeast activated liquid of weight 25% is added into mixed liquor, temperature control system is placed in 28 DEG C of culturing room, every 5 at 35 DEG C
Hour turns once, after cultivating 15 hours, and former wine is made in press filtration；
F, mixing：The parts by weight of soaking wine 45, the parts by weight of former wine 55 are taken, are well mixed, thorn angle melon hawthorn mixing wine is made；
G, ageing：Thorn angle melon hawthorn is mixed into wine ageing 12 days under 4 DEG C of environment, precipitation is removed using siphonage during ageing
Thing；
H, flavouring after-ripening：Wine liquid liquid after clarification is placed under air-proof condition and carries out flavouring after-ripening in 40 DEG C, is terminated after 2 days, system
Angle melon Hawthorn Fruit Wine must be pierced；
I, filling sterilization：By the thorn angle melon Hawthorn Fruit Wine after clarification filtration under sterile vacuum environment it is filling, will be filling after thorn angle
Melon Hawthorn Fruit Wine sterilizes 1min in 100 DEG C of water bath with thermostatic control, and thorn angle melon Hawthorn Fruit Wine is made.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710515051.1A CN107083313A (en) | 2017-06-29 | 2017-06-29 | Pierce the brewage process of angle melon Hawthorn Fruit Wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710515051.1A CN107083313A (en) | 2017-06-29 | 2017-06-29 | Pierce the brewage process of angle melon Hawthorn Fruit Wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107083313A true CN107083313A (en) | 2017-08-22 |
Family
ID=59606780
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710515051.1A Withdrawn CN107083313A (en) | 2017-06-29 | 2017-06-29 | Pierce the brewage process of angle melon Hawthorn Fruit Wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107083313A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107841413A (en) * | 2017-11-28 | 2018-03-27 | 融安广兴生态农业投资有限公司 | A kind of brew method for piercing angle melon wine |
| CN108949430A (en) * | 2018-08-06 | 2018-12-07 | 明毅强 | A kind of brewage process piercing angle melon health liquor |
| CN115669739A (en) * | 2022-11-08 | 2023-02-03 | 安徽华好阳光乳业有限公司 | Medicinal and edible Chinese cheese and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105349302A (en) * | 2015-10-30 | 2016-02-24 | 吴义顺 | Brewing process of Pyrus calleryana wine |
-
2017
- 2017-06-29 CN CN201710515051.1A patent/CN107083313A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105349302A (en) * | 2015-10-30 | 2016-02-24 | 吴义顺 | Brewing process of Pyrus calleryana wine |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107841413A (en) * | 2017-11-28 | 2018-03-27 | 融安广兴生态农业投资有限公司 | A kind of brew method for piercing angle melon wine |
| CN108949430A (en) * | 2018-08-06 | 2018-12-07 | 明毅强 | A kind of brewage process piercing angle melon health liquor |
| CN115669739A (en) * | 2022-11-08 | 2023-02-03 | 安徽华好阳光乳业有限公司 | Medicinal and edible Chinese cheese and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103484294B (en) | Hibiscus esculentus brewed wine and brewing method thereof | |
| CN103981050B (en) | A kind of preparation method of dried Fructus Vitis viniferae morat | |
| CN103602553B (en) | Compound fermentation blueberry health-care wine and production method thereof | |
| CN104388238A (en) | Production method of papaya fruit wine | |
| CN107083313A (en) | Pierce the brewage process of angle melon Hawthorn Fruit Wine | |
| CN103184121B (en) | Production process for hericium erinaceus-pineapple fruit wine | |
| CN112029621A (en) | Method for preparing plum wine by fermentation and plum wine obtained by the method | |
| CN107057916A (en) | Starch the production method of Yangtao wine in fruit source | |
| CN102408977B (en) | Piteguo fruit vinegar, fruit vinegar beverage and preparation methods thereof | |
| CN101560455B (en) | Method for producing nutritious and health-protection tea liquor | |
| CN107488550A (en) | The brewage process of miracle fruit health fruit | |
| CN104531440A (en) | Longan wine | |
| KR20120124860A (en) | Soy sauce containing salted-anchovies, Rubus coreanus and manufacturing method thereof | |
| CN101948724A (en) | Method for preparing wild jujube wine | |
| CN105062862A (en) | Preparation method of okra vinegar | |
| CN104630011A (en) | Preparation method of low-alcohol black wolfberry-back bean-black fungus drink | |
| CN107142191A (en) | A kind of processing method of thorn angle melon haw fruit vinegar | |
| CN104312893A (en) | Persimmon vinegar making method | |
| CN103937636A (en) | Brewing method for carambola fruit wine | |
| CN103589561B (en) | Preparation method for low-alcohol green banana wine | |
| CN103589558A (en) | Method for brewing composite fruit wine | |
| CN110144274A (en) | A kind of preparation method of ginseng fruit wine | |
| CN109793131A (en) | A kind of preparation method of plum fruit vinegar beverage | |
| CN108841486A (en) | A kind of preparation method of grapefruit honey alcoholic drink mixed with fruit juice | |
| CN107435013A (en) | A kind of brew method of egg yolk fruit health care ginger wine |
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 | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170822 |
|
| WW01 | Invention patent application withdrawn after publication |