CN107216982A - A kind of green liquor and preparation method thereof - Google Patents
A kind of green liquor and preparation method thereof Download PDFInfo
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- CN107216982A CN107216982A CN201710634925.5A CN201710634925A CN107216982A CN 107216982 A CN107216982 A CN 107216982A CN 201710634925 A CN201710634925 A CN 201710634925A CN 107216982 A CN107216982 A CN 107216982A
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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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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Abstract
The invention discloses a kind of green liquor and preparation method thereof, by weight, including following raw material：23 27 parts of green plum, 19 22 parts of rock sugar, 40% 48 52 parts of edible alcohol, 34 parts of green plum pulp, 23 parts of honey peach pulp, 13 parts of honey, 12 parts of citric acid.The present invention provides the mellow low alcohol green plum drink of a health, rich in taste for female consumer；Complete ripeness green plum is rich in abundant amino acid, fructose, and the lemon acids nutriment of green plum pulp retains more complete, allows consumer while acquisition well drinks mouthfeel, supplements more nutriments, U.S. face salubrity；The micro addition of honey peach pulp, honey, improves the alcohol thickness of mouthfeel, while taste after light honey peach, is particularly subject to liking for female consumer.
Description
Technical field
The present invention relates to wine brewing field, more particularly to a kind of green liquor and preparation method thereof.
Background technology
Green plum originates in China, and edible with a long history, green plum ripe wherein 6-7 contains abundant citric acid, malic acid, wine
The acidotrophy material such as stone acid, is adapted to be processed into dark-plum juice, green plum pulp and is added into food and drink, and increase local flavor is simultaneously acid
Nutriment obtains bigger reservation；The amino acid and fructose that full maturity green plum contains are higher, and adding can obtain more in beverage
Good mouthfeel；
Green liquor is with a long history, and just there are the allusion of " Greengage wine opinion hero ", the making work of Chinese tradition green liquor the period of Three Kingdoms
Skill is：From the green plum that 6-7 is ripe, and rock sugar put into together can closed container, with height distillation rice wine immersion 6-12 months i.e.
It can be made into, the green liquor that such a technique makes, there is that mouthfeel is single, green plum fragrance is thin, wine body is limpid but mouthfeel is frivolous, inadequate alcohol
Thick the shortcomings of.
The content of the invention
The purpose of the present invention：A kind of green liquor and preparation method thereof is provided, the shortcoming of the green liquor of prior art can be solved,
With the brewed green liquor mouthfeel of full maturity green plum more preferably, the addition of the former material such as green plum pulp, honey peach pulp allows mouthfeel more
It is abundant, mellow, while also giving more multi-nutrient element；
To achieve these goals, the technical scheme is that：
A kind of green liquor, by weight, including following raw material：23-27 parts of green plum, 19-22 parts of rock sugar, 40% edible alcohol 48-
52 parts, 3-4 parts of green plum pulp, 2-3 parts of honey peach pulp, 1-3 parts of honey, 1-2 parts of citric acid.
Above-mentioned green liquor, wherein, by weight, including following raw material：26 parts of green plum, 19 parts of rock sugar, 40% edible wine
49 parts of essence, 3 parts of green plum pulp, 2 parts of honey peach pulp, 1 part of honey, 1 part of citric acid.
A kind of preparation method of green liquor, this method at least comprises the following steps：
Step 1：Prepare green plum base liquor；
Step 2：Prepare green plum pulp；
Step 3：Prepare honey peach pulp；
Step 4：Allocate green liquor finished product；
The preparation method of above-mentioned green liquor, wherein, in described step 1, in addition to as follows step by step：
Step 1.1：Full ripe green plum stalk is chosen, cleans, dry；
Step 1.2：By the green plum after drying, the edible alcohol of rock sugar and volume fraction 40% puts into stainless steel sealing immersion successively
Tank；
Step 1.3：Soak 1st month, the circulation of 1 time 30 minutes is carried out to liquid by the circulating pump of steeping tank daily；
Step 1.4：After 6 months, filtered with diatomite, the green plum base liquor for obtaining high-transmittance is standby.
The preparation method of above-mentioned green liquor, wherein, in described step 2, in addition to as follows step by step：
Step 2.1：The ripe green plum stalks of 6-7 are chosen, cleans, dry；
Step 2.2：Green plum after drying is precooked softening；
Step 2.3：Two pass stoning beater is put into, green plum is made into by slurry by the high speed rotation scraped finish of beating plate, 0.8mm is crossed
Screen cloth realizes that screenings is separated；
Step 2.4：High temperature sterilization, obtains green plum pulp standby.
The preparation method of above-mentioned green liquor, wherein, in described step 3, in addition to as follows step by step：
Step 3.1：After honey peach sorting, cleaning, input drenches the peeling of alkali machine；
Step 3.2：Honey peach after peeling carries out steam and precooked；
Step 3.3：Input two pass stoning beater makes into slurry, crosses 0.8mm screen clothes and realizes that screenings is separated；
Step 3.4：High temperature sterilization, obtains honey peach pulp standby.
The preparation method of above-mentioned green liquor, wherein, in described step 4, in addition to as follows step by step：
Step 4.1：By the green plum base liquor in step 1, the green plum pulp in step 2, the honey peach pulp in step 3, honey, lemon
Lemon acid proportionally, is poured into highly pressurised liquid allotment agitator tank, carried out without dead angle uniform stirring 45 minutes；
Step 4.2：97 degree of high temperature sterilizations are after 4 minutes, and green liquor finished product is completed.
The present invention provides the mellow low alcohol green plum drink of a health, rich in taste for female consumer；Complete ripeness
Green plum is rich in abundant amino acid, fructose, and the lemon acids nutriment of green plum pulp retains more complete, allows consumer in acquisition
While well drinking mouthfeel, more nutriments, U.S. face salubrity are supplemented；The micro addition of honey peach pulp, honey, lifting
The alcohol thickness of mouthfeel, while taste after light honey peach, is particularly subject to liking for female consumer.
Brief description of the drawings
Fig. 1 is a kind of flow chart of the preparation method of green liquor of the invention
Fig. 2 is a kind of preparation flow figure of the green plum base liquor of the preparation method of green liquor of the invention
Fig. 3 is a kind of preparation flow figure of the green plum pulp of the preparation method of green liquor of the invention
Fig. 4 is a kind of preparation flow figure of the honey peach pulp of the preparation method of green liquor of the invention.
Embodiment
Embodiments of the invention are further illustrated below in conjunction with accompanying drawing.
A kind of green liquor, by weight, including following raw material：23-27 parts of green plum, 19-22 parts of rock sugar, 40% edible wine
It is smart 48-52 parts, 3-4 parts of green plum pulp, 2-3 parts of honey peach pulp, 1-3 parts of honey, 1-2 parts of citric acid
It is preferred that, by weight, green liquor includes following raw material：26 parts of green plum, 19 parts of rock sugar, 40% 49 parts of edible alcohol is blue or green
3 parts of plum pulp, 2 parts of honey peach pulp, 1 part of honey, 1 part of citric acid.
Refer to shown in accompanying drawing 1, a kind of preparation method of green liquor, this method at least comprises the following steps：
Step 1：Prepare green plum base liquor；
Step 2：Prepare green plum pulp；
Step 3：Prepare honey peach pulp；
Step 4：Allocate green liquor finished product；
Refer to shown in accompanying drawing 2, in described step 1, in addition to as follows step by step：
Step 1.1：Full ripe green plum stalk is chosen, cleans, dry；
Step 1.2：By the green plum after drying, the edible alcohol of rock sugar and volume fraction 40% puts into stainless steel sealing immersion successively
Tank；
Step 1.3：Soak 1st month, the circulation of 1 time 30 minutes is carried out to liquid by the circulating pump of steeping tank daily；
Step 1.4：After 6 months, filtered with diatomite, the green plum base liquor for obtaining high-transmittance is standby.
Refer to shown in accompanying drawing 3, in described step 2, in addition to as follows step by step：
Step 2.1：The ripe green plum stalks of 6-7 are chosen, cleans, dry；
Step 2.2：Green plum after drying is precooked softening；
Step 2.3：Two pass stoning beater is put into, green plum is made into by slurry by the high speed rotation scraped finish of beating plate, 0.8mm is crossed
Screen cloth realizes that screenings is separated；
Step 2.4：High temperature sterilization, obtains green plum pulp standby.
Refer to shown in accompanying drawing 4, in described step 3, in addition to as follows step by step：
Step 3.1：After honey peach sorting, cleaning, input drenches the peeling of alkali machine；
Step 3.2：Honey peach after peeling carries out steam and precooked；
Step 3.3：Input two pass stoning beater makes into slurry, crosses 0.8mm screen clothes and realizes that screenings is separated；
Step 3.4：High temperature sterilization, obtains honey peach pulp standby.
In described step 4, in addition to as follows step by step：
Step 4.1：By the green plum base liquor in step 1, the green plum pulp in step 2, the honey peach pulp in step 3, honey, lemon
Lemon acid proportionally, is poured into highly pressurised liquid allotment agitator tank, carried out without dead angle uniform stirring 45 minutes；
Step 4.2：97 degree of high temperature sterilizations are after 4 minutes, and green liquor finished product is completed.
Embodiment：
A kind of green liquor, by weight, including following raw material：26 parts of green plum, 19 parts of rock sugar, 40% 49 parts of edible alcohol, green plum
3 parts of pulp, 2 parts of honey peach pulp, 1 part of honey, 1 part of citric acid.
A kind of preparation method of green liquor, comprises the following steps：
Step 1：The preparation of green plum base liquor：By full ripe green plum stalk, clean, dry, by the green plum after drying, rock sugar and
The edible alcohol of volume fraction 40% puts into stainless steel sealing steeping tank successively, soaks 1st month, following by steeping tank daily
Ring pump carries out the circulation of 1 time 30 minutes to liquid, after 6 months, is filtered with diatomite, obtains the green plum base liquor of high-transmittance
It is standby.
Step 2：The preparation of green plum pulp：The ripe green plum stalks of 6-7 are chosen, cleans, dry, the green plum after drying is pre-
Boil after softening, green plum is made into slurry by the high speed rotation scraped finish of beating plate, crosses 0.8mm sieves by input two pass stoning beater
Net realizes that screenings is separated, then by high temperature sterilization, obtains green plum pulp standby.
Step 3：The preparation of honey peach pulp：After honey peach sorting, cleaning, input drenches the peeling of alkali machine, the water honey after peeling
Peach carries out steam and precooked, and then puts into two pass stoning beater and makes into slurry, crosses 0.8mm screen clothes and realize that screenings is separated, through too high
Temperature sterilization, obtains honey peach pulp standby.
Step 4：Allotment：By step（1）In green plum base liquor, step（2）In green plum pulp, step（3）In water honey
Peach pulp, honey, citric acid proportionally, is poured into highly pressurised liquid allotment agitator tank, carried out without dead angle uniform stirring 45 minutes,
Then after 97 degree of high temperature sterilizations 4 minutes, green liquor finished product is completed.
The present invention uses full maturity green plum, substitutes the ripe green plums of the 6-7 selected in traditional manufacturing technique, brewed completion
Containing more abundant amino acid and fructose in green plum base liquor, taste and sweet mouthfeel is soft and graceful, meets the taste of modern consumer；
The present invention uses the addition of green plum pulp, to lift the acidotrophy material such as citric acid in green liquor, malic acid, tartaric acid
Content, allow consumer while pleasure is drunk, more beneficiating ingredients can be supplemented.
The present invention adds honey peach pulp and honey in allotment link, the alcohol thickness of green liquor is improved, while in rear taste
Mouthfeel level on, add strong and honey the delicate fragrance of honey peach.
In summary, the present invention provides the mellow low alcohol green plum of a health, rich in taste for female consumer
Drink；Complete ripeness green plum is rich in abundant amino acid, fructose, and the lemon acids nutriment of green plum pulp retains more complete, allows and disappear
Expense person supplements more nutriments, U.S. face salubrity while acquisition well drinks mouthfeel；Honey peach pulp, honey it is micro-
Amount addition, improves the alcohol thickness of mouthfeel, while taste after light honey peach, is particularly subject to liking for female consumer.
The preferred embodiments of the present invention are the foregoing is only, are not intended to limit the scope of the invention, it is every to utilize
The equivalent structure transformation that present specification is made, or directly or indirectly with the technology neck for being attached to other Related products
Domain, is included within the scope of the present invention.
Claims (7)
1. a kind of green liquor, it is characterised in that：By weight, including following raw material：23-27 parts of green plum, 19-22 parts of rock sugar,
40% 48-52 parts of edible alcohol, 3-4 parts of green plum pulp, 2-3 parts of honey peach pulp, 1-3 parts of honey, 1-2 parts of citric acid.
2. green liquor according to claim 1, it is characterised in that：By weight, including following raw material：26 parts of green plum,
19 parts of rock sugar, 40% 49 parts of edible alcohol, 3 parts of green plum pulp, 2 parts of honey peach pulp, 1 part of honey, 1 part of citric acid.
3. a kind of preparation method of the green liquor described in claim 1 or 2, it is characterised in that：This method at least includes following step
Suddenly：
Step 1：Prepare green plum base liquor；
Step 2：Prepare green plum pulp；
Step 3：Prepare honey peach pulp；
Step 4：Allocate green liquor finished product.
4. the preparation method of green liquor according to claim 3, it is characterised in that：In described step 1, in addition to such as
Under step by step：
Step 1.1：Full ripe green plum stalk is chosen, cleans, dry；
Step 1.2：By the green plum after drying, the edible alcohol of rock sugar and volume fraction 40% puts into stainless steel sealing immersion successively
Tank；
Step 1.3：Soak 1st month, the circulation of 1 time 30 minutes is carried out to liquid by the circulating pump of steeping tank daily；
Step 1.4：After 6 months, filtered with diatomite, the green plum base liquor for obtaining high-transmittance is standby.
5. the preparation method of green liquor according to claim 3, it is characterised in that：In described step 2, in addition to such as
Under step by step：
Step 2.1：The ripe green plum stalks of 6-7 are chosen, cleans, dry；
Step 2.2：Green plum after drying is precooked softening；
Step 2.3：Two pass stoning beater is put into, green plum is made into by slurry by the high speed rotation scraped finish of beating plate, 0.8mm is crossed
Screen cloth realizes that screenings is separated；
Step 2.4：High temperature sterilization, obtains green plum pulp standby.
6. the preparation method of green tea green liquor according to claim 3, it is characterised in that：In described step 3, also wrap
Include as follows step by step：
Step 3.1：After honey peach sorting, cleaning, input drenches the peeling of alkali machine；
Step 3.2：Honey peach after peeling carries out steam and precooked；
Step 3.3：Input two pass stoning beater makes into slurry, crosses 0.8mm screen clothes and realizes that screenings is separated；
Step 3.4：High temperature sterilization, obtains honey peach pulp standby.
7. the preparation method of green tea green liquor according to claim 3, it is characterised in that：In described step 4, also wrap
Include as follows step by step：
Step 4.1：By the green plum base liquor in step 1, the green plum pulp in step 2, the honey peach pulp in step 3, honey, lemon
Lemon acid proportionally, is poured into highly pressurised liquid allotment agitator tank, carried out without dead angle uniform stirring 45 minutes；
Step 4.2：97 degree of high temperature sterilizations are after 4 minutes, and green liquor finished product is completed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710634925.5A CN107216982A (en) | 2017-07-30 | 2017-07-30 | A kind of green liquor and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710634925.5A CN107216982A (en) | 2017-07-30 | 2017-07-30 | A kind of green liquor and preparation method thereof |
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| Publication Number | Publication Date |
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| CN107216982A true CN107216982A (en) | 2017-09-29 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201710634925.5A Pending CN107216982A (en) | 2017-07-30 | 2017-07-30 | A kind of green liquor and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110004019A (en) * | 2019-04-19 | 2019-07-12 | 南京农业大学 | A kind of presetting cocktail of green plum and preparation method thereof |
-
2017
- 2017-07-30 CN CN201710634925.5A patent/CN107216982A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110004019A (en) * | 2019-04-19 | 2019-07-12 | 南京农业大学 | A kind of presetting cocktail of green plum and preparation method thereof |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170929 |
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| WD01 | Invention patent application deemed withdrawn after publication |