CN107541414A - A kind of preparation method of red hayberry wine - Google Patents
A kind of preparation method of red hayberry wine Download PDFInfo
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- CN107541414A CN107541414A CN201711003790.9A CN201711003790A CN107541414A CN 107541414 A CN107541414 A CN 107541414A CN 201711003790 A CN201711003790 A CN 201711003790A CN 107541414 A CN107541414 A CN 107541414A
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- hayberry wine
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- red bayberry
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Abstract
The present invention relates to alcoholic beverage production field, and in particular to a kind of preparation method of red hayberry wine, specific steps include：Red bayberry processing, red bayberry squeezing, one time fermentation, secondary fermentation, storage, packaging, preparation method of the present invention is simple, it is safe, without any additive and organic pigment, remain the functional active components such as flavonols in red bayberry, anthocyanidin, the red hayberry wine good mouthfeel prepared, the effect of with relieving summer heat, helping digestion, suitable for people of all ages, especially suitable summer drinks.
Description
Technical field
The present invention relates to alcoholic beverage production field, and in particular to a kind of preparation method of red hayberry wine.
Background technology
The sour-sweet succulence of Waxberry fruit, unique flavor, nutritive value are high and have higher medicinal and medical value, red bayberry
Fruit colour is bright-coloured, and juice is more, sweet and sour palatability, and nutritive value is high, enjoys people to like always.But red bayberry is seasonal water
Fruit, the annual inferior fruit of ability in March knot one, largely lists June, and Waxberry preservation limited time, and accumulating is difficult, usually because harvesting,
Sale occur not in time it is large quantities of go rotten, a large amount of sheddings, Chinese olive can not be eaten in addition, and heavy economic losses is brought to planting household, and
It can not meet that people can have the desire of sweet and sour taste red bayberry the four seasons.
The content of the invention
In order to solve the above problems, the invention provides a kind of preparation method of red hayberry wine, concrete technical scheme are as follows：
A kind of preparation method of red hayberry wine comprises the following steps：
（1）Red bayberry is handled：Fresh red bayberry is removed into carpopodium, leaf, and 30-40min is soaked in salt solution, is pulled out, then opened with cool
Water rinses 3-5 all over demineralized water is removed, and drains away the water；
（2）Red bayberry squeezes：Red bayberry after cleaning is mashed and is well mixed with sucrose and obtains cranberry juice, it is standby；
（3）One time fermentation：Saccharomycete is added in cranberry juice, while is added after radix glycyrrhizae, purple perilla and ginger are crushed in cranberry juice,
It is sealed by fermentation 10-15 days under the conditions of 25-32 DEG C, every stirring in 4-6 days once, obtains being filtrated to get red bayberry former wine and red bayberry short, bristly hair or beard,
By the waxberry dregs that one time fermentation obtains with after 70-80 DEG C of hot-water soak 2 days, filter cleaner, red bayberry water is obtained, and in poplar
Mei Shuizhong adds distiller's yeast and ferments to obtain zymotic fluid again；
（4）Secondary fermentation：Filtering fermentation liquor is obtained into fermentation clear liquid, fermentation clear liquid and red bayberry former wine are mixed and add distiller's yeast again
Fermentation, fermentation time 24-48h, fermentation temperature are 25-28 DEG C, obtain red hayberry wine；
（5）Storage：The ageing 4-6 months under the conditions of being 18-25 DEG C in temperature by the wine jar of the red hayberry wine after secondary fermentation, schlempe
Naturally sink to clarifying, obtain red hayberry wine of the present invention；
（6）Packaging：Red hayberry wine finished product will be obtained after red hayberry wine filtering bottling after storage.
Further, the step（2）The ratio of middle red bayberry and sucrose is 10-15:1.
Further, step（3）The weight of the radix glycyrrhizae of middle addition, purple perilla and ginger for cranberry juice weight 5-10%, 1-3% and
1-3%。
Further, step（3）The amount of the saccharomycete of middle addition is the 0.1-0.4% of cranberry juice weight.
Further, step（3）Described in hot water be cooled to 70-80 DEG C by boiling water and obtain.
Further, step（4）The amount of middle addition distiller's yeast is the 0.05-0.25% of fermentation clear liquid.
Further, the step（6）Middle filtering is filtered using diatomite first, then with semi-transparent membrane filtration.
Further, the step（6）In red hayberry wine is sterilized into 20-25min at a temperature of 70-80 DEG C before bottling, kill
After bacterium is terminated, bottled again after naturally cool to room temperature.
Beneficial effects of the present invention are：
Preparation method of the present invention is simple, safe, without any additive and organic pigment, remains flavonols in red bayberry, flower
The functional active components such as blue or green element, the red hayberry wine good mouthfeel prepared, there is the effect of relieving summer heat, helping digestion, it is suitable for people of all ages, especially
Suitable summer drinks.
Embodiment
In order to be better understood from the present invention, with reference to specific embodiment, the invention will be further described：
A kind of preparation method of red hayberry wine comprises the following steps：
（1）Red bayberry is handled：Fresh red bayberry is removed into carpopodium, leaf, and 30min is soaked in salt solution, is pulled out, then rushed with cold water
Wash 3 times and remove demineralized water, drain away the water.
（2）Red bayberry squeezes：Red bayberry after cleaning mash and with sucrose is well mixed obtains cranberry juice, it is standby, red bayberry with
The ratio of sucrose is 12:1.
（3）One time fermentation：Saccharomycete is added in cranberry juice, while red bayberry is added after radix glycyrrhizae, purple perilla and ginger are crushed
In juice, it is sealed by fermentation 11 days under the conditions of 26 DEG C, every stirring in 4 days once, obtains being filtrated to get red bayberry former wine and red bayberry short, bristly hair or beard, by one
The waxberry dregs that secondary fermentation obtains filter cleaner, obtain red bayberry water, and added in red bayberry water with after 75 DEG C of hot-water soak 2 days
Distiller's yeast ferments to obtain zymotic fluid again；Wherein the amount of saccharomycete is the 0.2% of cranberry juice weight, the weight of radix glycyrrhizae, purple perilla and ginger
For the 6% of cranberry juice weight, 2% and 2%, hot water is cooled to 75 DEG C by boiling water and obtained, and the amount of distiller's yeast is the 0.1% of red bayberry water.
（4）Secondary fermentation：Filtering fermentation liquor is obtained into fermentation clear liquid, fermentation clear liquid and red bayberry former wine are mixed and add distiller's yeast
Ferment again, fermentation time 30h, fermentation temperature is 26 DEG C, obtains red hayberry wine；The amount of distiller's yeast is the 0.12% of fermentation clear liquid.
（5）Storage：Ageing May, schlempe under the conditions of being 20 DEG C in temperature by the wine jar of the red hayberry wine after secondary fermentation
Naturally sink to clarifying, obtain red hayberry wine of the present invention.
（6）Packaging：Red hayberry wine after storage is filtered using diatomite first, will after filtering then with semi-transparent membrane filtration
Red hayberry wine sterilizes 22min at a temperature of 75 DEG C, after sterilization terminates, after naturally cool to room temperature, obtained after bottling red hayberry wine into
Product.
Embodiment 2：
A kind of preparation method of red hayberry wine comprises the following steps：
（1）Red bayberry is handled：Fresh red bayberry is removed into carpopodium, leaf, and 40min is soaked in salt solution, is pulled out, then rushed with cold water
Wash 5 times and remove demineralized water, drain away the water.
（2）Red bayberry squeezes：Red bayberry after cleaning mash and with sucrose is well mixed obtains cranberry juice, it is standby, red bayberry with
The ratio of sucrose is 14:1.
（3）One time fermentation：Saccharomycete is added in cranberry juice, while red bayberry is added after radix glycyrrhizae, purple perilla and ginger are crushed
In juice, it is sealed by fermentation 14 days under the conditions of 30 DEG C, every stirring in 6 days once, obtains being filtrated to get red bayberry former wine and red bayberry short, bristly hair or beard, by one
The waxberry dregs that secondary fermentation obtains filter cleaner, obtain red bayberry water, and added in red bayberry water with after 78 DEG C of hot-water soak 2 days
Distiller's yeast ferments to obtain zymotic fluid again；Wherein, the amount of saccharomycete is the 0.3% of cranberry juice weight, the weight of radix glycyrrhizae, purple perilla and ginger
8% for cranberry juice weight, 2% and 2% is measured, hot water is cooled to 78 DEG C by boiling water and obtained, and the amount of distiller's yeast is the 0.2% of red bayberry water.
（4）Secondary fermentation：Filtering fermentation liquor is obtained into fermentation clear liquid, fermentation clear liquid and red bayberry former wine are mixed and add distiller's yeast
Ferment again, fermentation time 45h, fermentation temperature is 27 DEG C, obtains red hayberry wine；The amount of distiller's yeast is the 0.2% of fermentation clear liquid.
（5）Storage：Ageing June, schlempe under the conditions of being 24 DEG C in temperature by the wine jar of the red hayberry wine after secondary fermentation
Naturally sink to clarifying, obtain red hayberry wine of the present invention.
（6）Packaging：Red hayberry wine after storage is filtered using diatomite first, will after filtering then with semi-transparent membrane filtration
Red hayberry wine sterilizes 24min at a temperature of 79 DEG C, after sterilization terminates, after naturally cool to room temperature, obtained after bottling red hayberry wine into
Product.
The present invention is not limited to above-described embodiment, the foregoing is only the preferable case study on implementation of the present invention
, it is not intended to limit the invention, any modification for being made within the spirit and principles of the invention, equivalent substitution and changes
Enter, should be included in the scope of the protection.
Claims (8)
- A kind of 1. preparation method of red hayberry wine, it is characterised in that：Comprise the following steps：（1）Red bayberry is handled：Fresh red bayberry is removed into carpopodium, leaf, and 30-40min is soaked in salt solution, is pulled out, then opened with cool Water rinses 3-5 all over demineralized water is removed, and drains away the water；（2）Red bayberry squeezes：Red bayberry after cleaning is mashed and is well mixed with sucrose and obtains cranberry juice, it is standby；（3）One time fermentation：Saccharomycete is added in cranberry juice, while is added after radix glycyrrhizae, purple perilla and ginger are crushed in cranberry juice, It is sealed by fermentation 10-15 days under the conditions of 25-32 DEG C, every stirring in 4-6 days once, obtains being filtrated to get red bayberry former wine and red bayberry short, bristly hair or beard,By the waxberry dregs that one time fermentation obtains with after 70-80 DEG C of hot-water soak 2 days, filter cleaner, red bayberry water is obtained, and in poplar Mei Shuizhong adds distiller's yeast and ferments to obtain zymotic fluid again；（4）Secondary fermentation：Filtering fermentation liquor is obtained into fermentation clear liquid, fermentation clear liquid and red bayberry former wine are mixed and add distiller's yeast again Fermentation, fermentation time 24-48h, fermentation temperature are 25-28 DEG C, obtain red hayberry wine；（5）Storage：The ageing 4-6 months under the conditions of being 18-25 DEG C in temperature by the wine jar of the red hayberry wine after secondary fermentation, schlempe Naturally sink to clarifying, obtain red hayberry wine of the present invention；（6）Packaging：Red hayberry wine finished product will be obtained after red hayberry wine filtering bottling after storage.
- A kind of 2. preparation method of red hayberry wine according to claim 1, it is characterised in that：The step（2）Middle red bayberry with The ratio of sucrose is 10-15:1.
- A kind of 3. preparation method of red hayberry wine according to claim 1, it is characterised in that：Step（3）The radix glycyrrhizae of middle addition, The weight of purple perilla and ginger is 5-10%, 1-3% and 1-3% of cranberry juice weight.
- A kind of 4. preparation method of red hayberry wine according to claim 1, it is characterised in that：Step（3）The yeast of middle addition The amount of bacterium is the 0.1-0.4% of cranberry juice weight.
- A kind of 5. preparation method of red hayberry wine according to claim 1, it is characterised in that：Step（3）Described in hot water by Boiling water is cooled to 70-80 DEG C and obtained.
- A kind of 6. preparation method of red hayberry wine according to claim 1, it is characterised in that：Step（4）Middle addition distiller's yeast Measure the 0.05-0.25% for fermentation clear liquid.
- A kind of 7. preparation method of red hayberry wine according to claim 1, it is characterised in that：The step（6）Middle filtering is first First filtered using diatomite, then with semi-transparent membrane filtration.
- A kind of 8. preparation method of red hayberry wine according to claim 1, it is characterised in that：The step（6）In bottling It is preceding that red hayberry wine is sterilized into 20-25min at a temperature of 70-80 DEG C, after sterilization terminates, bottled again after naturally cool to room temperature.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711003790.9A CN107541414A (en) | 2017-10-24 | 2017-10-24 | A kind of preparation method of red hayberry wine |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711003790.9A CN107541414A (en) | 2017-10-24 | 2017-10-24 | A kind of preparation method of red hayberry wine |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110713887A (en) * | 2019-12-04 | 2020-01-21 | 湖南瑞生源生物科技有限公司 | Waxberry liqueur and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103361222A (en) * | 2013-07-05 | 2013-10-23 | 李爱媛 | Waxberry wine and making method thereof |
| CN105733868A (en) * | 2014-12-06 | 2016-07-06 | 方士铭 | Preparation method of red bayberry wine |
| CN106085717A (en) * | 2016-08-15 | 2016-11-09 | 温州康隆杨梅专业合作社 | A kind of preparation method of red hayberry wine |
-
2017
- 2017-10-24 CN CN201711003790.9A patent/CN107541414A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103361222A (en) * | 2013-07-05 | 2013-10-23 | 李爱媛 | Waxberry wine and making method thereof |
| CN105733868A (en) * | 2014-12-06 | 2016-07-06 | 方士铭 | Preparation method of red bayberry wine |
| CN106085717A (en) * | 2016-08-15 | 2016-11-09 | 温州康隆杨梅专业合作社 | A kind of preparation method of red hayberry wine |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110713887A (en) * | 2019-12-04 | 2020-01-21 | 湖南瑞生源生物科技有限公司 | Waxberry liqueur and preparation method thereof |
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Application publication date: 20180105 |