CN107619746A - The production method of persimmon wine - Google Patents
The production method of persimmon wine Download PDFInfo
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- CN107619746A CN107619746A CN201711048475.8A CN201711048475A CN107619746A CN 107619746 A CN107619746 A CN 107619746A CN 201711048475 A CN201711048475 A CN 201711048475A CN 107619746 A CN107619746 A CN 107619746A
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- persimmon
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Abstract
The present invention relates to a kind of production method of persimmon wine, is related to persimmon deep process technology field.It includes selecting fresh persimmon, and then sealing makes its well-done softening；The persimmon of well-done softening is smashed to pieces, obtains persimmon pulp, it is standby；Persimmon pulp is put into fermentation tank, distiller's yeast is added, stirs, be then sealed by fermentation；Wherein, the distiller's yeast is made of rice bran, persimmon leaf, water pepper are raw material；By the obtained persimmon pulp progress clarified separation that ferments, persimmon wine is obtained.The advantages of present invention goes out distiller's yeast by adding its independent development in persimmon wine production process, and unique flavor, alcoholic degree are suitable so that the product produced has, and the distillation yield high shelf-life is long.
Description
Technical field
The present invention relates to persimmon deep process technology field, especially a kind of production method of persimmon wine.
Background technology
Persimmon is Ebenaceae plant berry fruits, and the mature period, fruit shapes were more, such as spherical, flat in or so October
Circle, approximate cone-shape ' square etc., different kind colors is from light orange color to deep salmon pink, and size is from 2 centimetres to 10 lis
Rice, weight is from 100 grams to 350 grams.It is persimmon sweet-puckery flavor, cold in nature, nontoxic;Calyx and receptacle of a persimmon puckery, it is mild-natured, enter lung, spleen, stomach, large intestine channel;Have
Heat-clearing goes dry, moistening lung for removing phlegm, softening hard masses, slakes thirst and help produce saliva, invigorating the spleen, controls the functions such as dysentery, hemostasis, can alleviate dry and hard excrement, hemorrhoid pain
The disease such as pain or bleeding, dry cough, laryngalgia, hypertension.So persimmon is chronic bronchitis, hypertension, artery sclerosis, mixed hemorrhoids
The natural health care of sore patient.If with the decoction of persimmon leaf or washing water open and working as tea-drinking, also have and promote body metabolism, drop
The effect of low blood pressure, increase coronary blood flow and relieving cough and reducing sputum.Can with qi-restoratives, cough-relieving, sharp intestines, except heat, hemostasis, can also fill
It is hungry.
At present, persimmon can also be processed into different deep processed products, such as dried persimmon, persimmon vinegar, persimmon wine in addition to eating raw
Deng.Wherein, the traditional way of persimmon wine smashs persimmon to pieces mainly using persimmon as liquor-making raw material, mixes with distiller's yeast, fermentation or distillation
Form.And during mixed song, due to use be mostly market sale common wine cake, and this kind of wine cake feature it is single,
Saccharifying power is weak, and the finished product alcoholic degree for causing to obtain is bad, distillation yield is low, weak flavor, shelf-life are short.
The content of the invention
It is an object of the invention to provide a kind of production method of persimmon wine, and it can solve existing production technology system simultaneously
Persimmon wine finished product alcoholic degree is bad, weak flavor, the short shelf-life the problem of.
In order to solve the above-mentioned technical problem, the technical solution adopted in the present invention is：
It comprises the following steps：
A. fresh persimmon is selected, then sealing makes its well-done softening；
B. the persimmon by well-done softening is smashed to pieces, obtains persimmon pulp, standby；
C. persimmon pulp is put into fermentation tank, adds distiller's yeast, stir, be then sealed by fermentation；Wherein, the distiller's yeast be by
Rice bran, persimmon leaf, water pepper are made of raw material；
D. by the obtained persimmon fermented thing progress clarified separation that ferments, persimmon wine is obtained.
In above-mentioned technical proposal, more specifically technical scheme is：By weight, 10 parts~15 parts of rice bran, persimmon leaf 5
Part~8 parts, 15 parts~20 parts of water pepper.
Further, in the fermentation step, select in temperature to be fermented in 20 DEG C~30 DEG C of cellar.
By adopting the above-described technical solution, the present invention has following remarkable result compared with prior art：
1st, the present invention goes out distiller's yeast by adding its independent development in persimmon wine production process, so that the product produced has
The advantages of unique flavor, alcoholic degree are suitable, and the distillation yield high shelf-life is long.
2nd, the present invention is used as one of raw material in distiller's yeast preparation process by adding persimmon leaf, effective so as to play
Extend the shelf-life of finished product persimmon wine.
3rd, the present invention is used as one of raw material in distiller's yeast preparation process by adding water pepper, and appropriate regulation its add
Dosage, so as to can not only improve its distillation yield, its alcoholic degree can also be made more preferably.
4th, the present invention is 20 DEG C~30 DEG C of ground fermentation in pits by selecting in temperature, makes full use of the natural surroundings of cellar
Fermented, so as to improve the flavor of finished product persimmon wine.
Embodiment
Below in conjunction with specific embodiment, the invention will be further described, and protection scope of the present invention is not only limited to
In following examples.
The production method of embodiment 1 --- persimmon wine
It comprises the following steps：
A. fresh persimmon is selected, then sealing makes its well-done softening；
B. the persimmon by well-done softening is smashed to pieces, obtains persimmon pulp, standby；
C. persimmon pulp is put into fermentation tank, adds distiller's yeast, stir, then seal, and be placed on the ground that temperature is 20 DEG C
Fermented in cellar for storing things；Wherein, the distiller's yeast is raw material by 10 parts of rice brans, 5 parts of persimmon leafs, 15 portions of water peppers by weight, first
Rice bran is soaked, grinds, then by add the shaddock leafs of grinds, grinds water pepper, through technique systems such as base, training songs
Into distiller's yeast；
D. by the obtained persimmon fermented thing progress clarified separation that ferments, persimmon wine is obtained.
Relative to comparative example, the present embodiment saccharifying power improves 1.5 times, and distillation yield improves 2 times, and obtained persimmon wine
The smell of fruits is very sweet that entrance is submissive for pleasant aroma, persimmon, and long shelf-life was up to 10 years.
The production method of embodiment 2 --- persimmon wine
It comprises the following steps：
A. fresh persimmon is selected, then sealing makes its well-done softening；
B. the persimmon by well-done softening is smashed to pieces, obtains persimmon pulp, standby；
C. persimmon pulp is put into fermentation tank, adds distiller's yeast, stir, then seal, and be placed on the ground that temperature is 30 DEG C
Fermented in cellar for storing things；Wherein, the distiller's yeast is raw material by 15 parts of rice brans, 8 parts of persimmon leafs, 20 portions of water peppers by weight, first
Rice bran is soaked, grinds, then by add the shaddock leafs of grinds, grinds water pepper, through technique systems such as base, training songs
Into distiller's yeast；
D. by the obtained persimmon fermented thing progress clarified separation that ferments, persimmon wine is obtained.
Relative to comparative example, the present embodiment saccharifying power improves 1.6 times, and distillation yield improves 1.9 times, and obtained persimmon
Wine aroma is pleasant, the smell of fruits is very sweet that entrance is submissive for persimmon, and long shelf-life was up to 10 years.
The production method of embodiment 3 --- persimmon wine
It comprises the following steps：
A. fresh persimmon is selected, then sealing makes its well-done softening；
B. the persimmon by well-done softening is smashed to pieces, obtains persimmon pulp, standby；
C. persimmon pulp is put into fermentation tank, adds distiller's yeast, stir, then seal, and be placed on the ground that temperature is 25 DEG C
Fermented in cellar for storing things；Wherein, the distiller's yeast is raw material by 14 parts of rice brans, 6 parts of persimmon leafs, 18 portions of water peppers by weight, first
Rice bran is soaked, grinds, then by add the shaddock leafs of grinds, grinds water pepper, through technique systems such as base, training songs
Into distiller's yeast；
D. by the obtained persimmon fermented thing progress clarified separation that ferments, persimmon wine is obtained.
Relative to comparative example, the present embodiment saccharifying power improves 1.8 times, and distillation yield improves 2.2 times, and obtained persimmon
Wine aroma is pleasant, the smell of fruits is very sweet that entrance is submissive for persimmon, and long shelf-life was up to 10 years.
The production method of embodiment 4 --- persimmon wine
It comprises the following steps：
A. fresh persimmon is selected, then sealing makes its well-done softening；
B. the persimmon by well-done softening is smashed to pieces, obtains persimmon pulp, standby；
C. persimmon pulp is put into fermentation tank, adds distiller's yeast, stir, then seal, and be placed on the ground that temperature is 28 DEG C
Fermented in cellar for storing things；Wherein, the distiller's yeast is raw material by 11 parts of rice brans, 7 parts of persimmon leafs, 16 portions of water peppers by weight, first
Rice bran is soaked, grinds, then by add the shaddock leafs of grinds, grinds water pepper, through technique systems such as base, training songs
Into distiller's yeast；
D. by the obtained persimmon fermented thing progress clarified separation that ferments, persimmon wine is obtained.
Relative to comparative example, the present embodiment saccharifying power improves 2.1 times, and distillation yield improves 2.2 times, and obtained persimmon
Wine aroma is pleasant, the smell of fruits is very sweet that entrance is submissive for persimmon, and long shelf-life was up to 10 years.
The production method of comparative example 1 --- persimmon wine
It comprises the following steps：
A. fresh persimmon is selected, then sealing makes its well-done softening；
B. the persimmon by well-done softening is smashed to pieces, obtains persimmon pulp, standby；
C. persimmon pulp is put into fermentation tank, adds distiller's yeast, stir, then seal, and be placed on the ground that temperature is 20 DEG C
Fermented in cellar for storing things；Wherein, the distiller's yeast is the common wine cake that conventional method uses market sale；
D. by the obtained persimmon fermented thing progress clarified separation that ferments, persimmon wine is obtained.
Claims (3)
1. a kind of production method of persimmon wine, it is characterised in that comprise the following steps：
A. fresh persimmon is selected, then sealing makes its well-done softening；
B. the persimmon by well-done softening is smashed to pieces, obtains persimmon pulp, standby；
C. persimmon pulp is put into fermentation tank, adds distiller's yeast, stir, be then sealed by fermentation；Wherein, the distiller's yeast be by
Rice bran, persimmon leaf, water pepper are made of raw material；
D. by the obtained persimmon fermented thing progress clarified separation that ferments, persimmon wine is obtained.
2. the production method of persimmon wine according to claim 1, it is characterised in that：In step C, by weight, rice bran
10 parts~15 parts, 5 parts~8 parts of persimmon leaf, 15 parts~20 parts of water pepper.
3. the production method of persimmon wine according to claim 1 or 2, it is characterised in that：In the fermentation step, select
Temperature is to be sent out in 20 DEG C~30 DEG C of cellar.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711048475.8A CN107619746A (en) | 2017-10-31 | 2017-10-31 | The production method of persimmon wine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711048475.8A CN107619746A (en) | 2017-10-31 | 2017-10-31 | The production method of persimmon wine |
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| CN107619746A true CN107619746A (en) | 2018-01-23 |
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ID=61092204
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| CN201711048475.8A Withdrawn CN107619746A (en) | 2017-10-31 | 2017-10-31 | The production method of persimmon wine |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108841554A (en) * | 2018-08-04 | 2018-11-20 | 华阴市哲远酒业有限公司 | A kind of preparation process of persimmon wine |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102604778A (en) * | 2012-03-28 | 2012-07-25 | 西安玉山葡萄酒庄园有限责任公司 | Production method of persimmon wine |
| CN103602545A (en) * | 2013-11-22 | 2014-02-26 | 潘慧敏 | Persimmon wine and preparation method thereof |
| CN105733883A (en) * | 2016-04-18 | 2016-07-06 | 石秉武 | Brewing method for persimmon liquor |
-
2017
- 2017-10-31 CN CN201711048475.8A patent/CN107619746A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102604778A (en) * | 2012-03-28 | 2012-07-25 | 西安玉山葡萄酒庄园有限责任公司 | Production method of persimmon wine |
| CN103602545A (en) * | 2013-11-22 | 2014-02-26 | 潘慧敏 | Persimmon wine and preparation method thereof |
| CN105733883A (en) * | 2016-04-18 | 2016-07-06 | 石秉武 | Brewing method for persimmon liquor |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108841554A (en) * | 2018-08-04 | 2018-11-20 | 华阴市哲远酒业有限公司 | A kind of preparation process of persimmon wine |
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Application publication date: 20180123 |
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