CN1077744A - Process for preparation of fermentation Chinese wolfberry fruit wine - Google Patents
Process for preparation of fermentation Chinese wolfberry fruit wine Download PDFInfo
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- CN1077744A CN1077744A CN 92102901 CN92102901A CN1077744A CN 1077744 A CN1077744 A CN 1077744A CN 92102901 CN92102901 CN 92102901 CN 92102901 A CN92102901 A CN 92102901A CN 1077744 A CN1077744 A CN 1077744A
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Abstract
The present invention relates to a kind of preparation method of alcoholic beverage, specifically a kind of preparation method of fermentation Chinese wolfberry fruit wine.The fermented wine of utilizing this method to make has nutritious, and is evident in efficacy, and requirement looks good, smell good and taste good.The intrinsic characteristic of this fermented wine maintenance matrimony vine itself and fermentation back, soft sweet-smelling has peculiar flavour and good pharmaceutical use, is fit to industrialization and township and village enterprises and produces.
Description
The present invention relates to a kind of preparation method of alcoholic beverage.
FRUCTUS LYCII is exactly the good medicine of nourishing body-building since ancient times, and the flat flavor of its property is sweet, and tonifying kidney and benefiting sperm is arranged, and nourishes the liver to improve visual acuity, and the function of making light of one's life by commiting suicide and being healthy and strong, FRUCTUS LYCII contain a large amount of trimethyl-glycines, carotene, V
B1, V
B2, V
C, multivitamins such as nicotinic acid, and contain mineral substance such as calcium, phosphorus, iron and human body each seed amino acid that must want, so people often put into alcohol to matrimony vine and soak and make various Lycium chinense wines and drink, and the treatment pain in low back and legs is truly had curative effect.But this Lycium chinense wine alcohol flavor is big, and nutritive ingredient can not fully extract to act on human body.
Purpose of the present invention is exactly the deficiency at existing Lycium chinense wine, and be developed into a kind ofly have a FRUCTUS LYCII primary colors, clear, the smell of fruits is very sweet, vinosity is mellow, and is evident in efficacy, has the fermentation Chinese wolfberry fruit wine of peculiar flavour.
The present invention is achieved in that matrimony vine is washed through impurity elimination, hot dipping, and fragmentation is filtered, and adds auxiliary material, sterilization, cooling, prior fermentation, purifying treatment is filtered, and altar is fallen in ageing, allotment, operation such as filtrations and make fermentation Chinese wolfberry fruit wine, specifically technology is:
A: with FRUCTUS LYCII impurity elimination flushing, with 65 ℃ of-75 ℃ of hot water lixiviates 1.5-2.5 hour, pulverizing was put into 65 ℃ of-75 ℃ of hot water once more with its residuum after filtering, and carry out the second time after lixiviate 0.8-1.2 hour and filter,
B: the residuum behind a item secondary filtration is pulverized, after filtering once more, abandoned its filter residue,
C: in the filtrate of b item, add 20% white sugar auxiliary material,
D: the solution that the c item makes is sterilized under 95 ℃ of-100 ℃ of temperature 20-25 second, be cooled to 65 ℃-70 ℃, put into wine jar, continue to be cooled to 30 ℃-32 ℃,
E: the solution that under 28 ℃ of-30 ℃ of conditions the d item is made carried out prior fermentation 6-8 days, carried out at ambient temperature again later stage fermentation 9-11 days,
F: the solution that the e item is made carries out purifying treatment, adds gelatin (ratio in 100mle solution 0.008g gelatin adds), filtered in following glue 14-16 days,
G: the solution ageing 3-5 that the f item is made month, fall altar, under 50 ℃ of-60 ℃ of conditions, placed 10-20 days, under subzero 2 ℃ of-4 ℃ of conditions, placed 5-7 days, to filter, filtrate was deposited 1 month,
H: filtrate adding seasonings and tonic that the g item makes are allocated,
I: the solution that the h item is made filters, and sterilization is finished product.
Can add a kind of in following three kinds of blenders in the operation in allotment:
(1) white sugar 8-10%, citric acid 0.3-0.5%
(2) date extracting solution 2.5-4.5%, honey 2.5-4.5%, citric acid 0.3-0.5%
(3) genseng, pilose antler, royal jelly, each 2.5-4.5% of Cordyceps sinensis.
Be embodiments of the invention below:
Getting the 82.5kg alkali-free soaks, the FRUCTUS LYCII impurity elimination flushing that meat is thick, hot dipping is carried 2 hours in 70 ℃ of water, pulverizes and filters, and its residuum is put into the hot water lixiviate and carried out secondary filtration in 1 hour, filter pump is squeezed in the fermentor tank, add white sugar 250kg, be heated to 95 ℃-100 ℃, the time is 20 seconds, be cooled to 70 ℃ and put into 4 wine jars respectively, each wine jar can be adorned 350kg and produce liquid, is cooled to 30 ℃ again, and every jar is inserted yeast 10kg, cultivated 7 days through 28 ℃-30 ℃, fermented at ambient temperature then 10 days, tank switching goes precipitation, and wine liquid adds gelatin, every jar of 0.026kg, diatomite filter filters after 15 days, and the old storage of filtrate 3-5 month, tank switching, in cold and hot treatment tank, thermal treatment is 15 days under 55 ℃ of conditions, and under subzero 2 ℃ of-4 ℃ of conditions deepfreeze 5-7 days then, diatomite filter filtered, wine liquid was put one month, allotment is by the first method allotment, with wine liquid 500kg, white sugar 25kg, citric acid 0.05kg carries out diatomite filtration wine liquid then, bottling, high pasteurization was finished product in 20 seconds under 95 ℃ of-100 ℃ of conditions, add 15kg honey, date extracting solution 15kg, citric acid 20kg, placed 15 days, filter, bottling is carried out high pasteurization and is finished product under 100 ℃ of conditions, by the third method allotment, wine liquid 500kg is added genseng, pilose antler, cordyceps extracting liquid 15kg, royal jelly 0.5kg, citric acid 0.04kg, white sugar 5kg placed 20 days, filtered, bottling is carried out high pasteurization and is finished product under 100 ℃ of conditions.
The quality standard of this fermentation Chinese wolfberry fruit wine:
(1) Oranoleptic indicator:
Color, smell and taste
Orange, transparent Chinese wolfberry fruit aroma and aroma are mellow
There is not precipitation
(2) physical and chemical index:
The project indicator
Wine degree (capacity %) 14-16
Total reducing sugar (with glucose meter g/10ml) 14-16
Total acid (with citrometer g/100ml) about 0.3
(3) sanitary index
Reach People's Republic of China's food hygienic standard (GB2758-81) (fermented wine hygienic standard).
(4) finished wine was stored in more than 1 month.It is just long to measure big period of storage.
In a word, this fermentation Chinese wolfberry fruit wine has nutritious, and is evident in efficacy, the full characteristics of perfect colourm smell and taste.This fermented wine keeps the intrinsic characteristic of matrimony vine itself and fermentation back, does not call in artificial color, uncomfortable external perfume (or spice), and this fermentation Chinese wolfberry fruit wine has sweet-smelling, puts to have sauce fragrance long afterwards.Fermentation Chinese wolfberry fruit wine can ferment in altar, also can ferment in fermentor tank and pond, and equipment can be simple, also can be complicated.In addition because the metabolism of yeasts process is thermopositive reaction, so energy consumption is low.Large, medium and small enterprise all can produce.
Claims (3)
1, a kind of preparation method of fermentation Chinese wolfberry fruit wine is characterized in that matrimony vine is washed through impurity elimination, and hot dipping is carried, and fragmentation is filtered, and adds auxiliary material, sterilization, cooling, prior fermentation, purifying treatment is filtered, ageing, the system altar, allotment, operation such as filtrations and make fermentation Chinese wolfberry fruit wine, specifically technology is:
A: with FRUCTUS LYCII impurity elimination flushing, with 65 ℃ of-75 ℃ of hot water lixiviates 1.5-2.5 hour, pulverizing was put into 65 ℃ of-75 ℃ of hot water once more with its residuum after filtering, and carry out the second time after lixiviate 0.8-1.2 hour and filter,
B: the residuum behind a item secondary filtration is pulverized, after filtering once more, abandoned its filter residue,
C: in the filtrate of b item, add 20% white sugar auxiliary material,
D: the solution that the c item makes is sterilized under 95 ℃ of-100 ℃ of temperature 20-25 second, be cooled to 65 ℃-70 ℃, put into wine jar, continue to be cooled to 30 ℃-32 ℃,
E: the solution that under 28 ℃ of-30 ℃ of conditions the d item is made carried out prior fermentation 6-8 days, carried out at ambient temperature again later stage fermentation 9-11 days,
F: the solution that the e item is made carries out purifying treatment, adds gelatin (ratio in 100mle solution 0.008g gelatin adds), filtered in following glue 14-16 days,
G: the solution ageing 3-5 that the f item is made month, fall altar, under 50 ℃ of-60 ℃ of conditions, placed 10-20 days, under subzero 2 ℃ of-4 ℃ of conditions, placed 5-7 days, to filter, filtrate was deposited 1 month,
H: filtrate adding seasonings and tonic that the g item makes are allocated,
I: the solution that the h item is made filters, and sterilization is finished product.
2, fermentation Chinese wolfberry fruit wine according to claim 1 is characterized in that this blender is a white sugar, citric acid.
3, fermentation Chinese wolfberry fruit wine according to claim 1 is characterized in that this blender is a genseng, pilose antler, royal jelly, citric acid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 92102901 CN1035332C (en) | 1992-04-21 | 1992-04-21 | Process for preparation of fermentation Chinese wolfberry fruit wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 92102901 CN1035332C (en) | 1992-04-21 | 1992-04-21 | Process for preparation of fermentation Chinese wolfberry fruit wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1077744A true CN1077744A (en) | 1993-10-27 |
| CN1035332C CN1035332C (en) | 1997-07-02 |
Family
ID=4939915
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 92102901 Expired - Fee Related CN1035332C (en) | 1992-04-21 | 1992-04-21 | Process for preparation of fermentation Chinese wolfberry fruit wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1035332C (en) |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1040551C (en) * | 1992-05-16 | 1998-11-04 | 厚玉安 | Producing method for five element vinegar |
| CN1052261C (en) * | 1995-11-07 | 2000-05-10 | 傅深渊 | Cornus officinalis wine and producing method |
| CN1052507C (en) * | 1996-10-23 | 2000-05-17 | 宁夏农林科学院农副产品贮藏加工研究所 | Fresh lycium Chinense with stalk wine and its brewage process |
| CN1068379C (en) * | 1996-12-31 | 2001-07-11 | 中国科学院新疆化学研究所 | Preparation method for high grade Chinese wolfberry fruit wine |
| CN101113394B (en) * | 2007-07-30 | 2010-10-27 | 许庆华 | Method for producing boxthorn fruit milk wine |
| CN101880615A (en) * | 2010-06-11 | 2010-11-10 | 新疆师范大学 | Preparation method of Lycium ruthenicum fruit wine |
| CN101701172B (en) * | 2009-11-24 | 2012-01-11 | 辽宁三庆农业发展有限公司 | Ice medlar wine and brewing method thereof |
| CN102860495A (en) * | 2012-10-09 | 2013-01-09 | 三普药业股份有限公司 | Anti-anoxia immunity-improving health food and preparation method thereof |
| CN103468476A (en) * | 2013-09-18 | 2013-12-25 | 河北科技师范学院 | Folium artemisiae argyi wine and preparation method thereof |
| CN104152310A (en) * | 2013-05-15 | 2014-11-19 | 北京华恒荣泰科技有限公司 | Preparation method of lycium ruthenicum wine |
| CN107557224A (en) * | 2017-10-18 | 2018-01-09 | 湖北工业大学 | A kind of honey raisin tree health lycium chinense and its brewing method |
| CN109468195A (en) * | 2018-12-24 | 2019-03-15 | 宁夏红枸杞产业有限公司 | A kind of brewing method of the pre- rectification of fructus lycii |
| CN111955633A (en) * | 2020-07-29 | 2020-11-20 | 杭州娃哈哈科技有限公司 | Concentrated clear juice of dried Chinese wolfberry fruits and preparation method thereof |
-
1992
- 1992-04-21 CN CN 92102901 patent/CN1035332C/en not_active Expired - Fee Related
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1040551C (en) * | 1992-05-16 | 1998-11-04 | 厚玉安 | Producing method for five element vinegar |
| CN1052261C (en) * | 1995-11-07 | 2000-05-10 | 傅深渊 | Cornus officinalis wine and producing method |
| CN1052507C (en) * | 1996-10-23 | 2000-05-17 | 宁夏农林科学院农副产品贮藏加工研究所 | Fresh lycium Chinense with stalk wine and its brewage process |
| CN1068379C (en) * | 1996-12-31 | 2001-07-11 | 中国科学院新疆化学研究所 | Preparation method for high grade Chinese wolfberry fruit wine |
| CN101113394B (en) * | 2007-07-30 | 2010-10-27 | 许庆华 | Method for producing boxthorn fruit milk wine |
| CN101701172B (en) * | 2009-11-24 | 2012-01-11 | 辽宁三庆农业发展有限公司 | Ice medlar wine and brewing method thereof |
| CN101880615A (en) * | 2010-06-11 | 2010-11-10 | 新疆师范大学 | Preparation method of Lycium ruthenicum fruit wine |
| CN101880615B (en) * | 2010-06-11 | 2012-07-18 | 新疆师范大学 | Preparation method of Lycium ruthenicum fruit wine |
| CN102860495A (en) * | 2012-10-09 | 2013-01-09 | 三普药业股份有限公司 | Anti-anoxia immunity-improving health food and preparation method thereof |
| CN102860495B (en) * | 2012-10-09 | 2015-06-03 | 三普药业有限公司 | Anti-anoxia immunity-improving health food and preparation method thereof |
| CN104152310A (en) * | 2013-05-15 | 2014-11-19 | 北京华恒荣泰科技有限公司 | Preparation method of lycium ruthenicum wine |
| CN104152310B (en) * | 2013-05-15 | 2016-07-06 | 北京华恒荣泰科技有限公司 | A kind of preparation method of black Fructus Lycii wine |
| CN103468476A (en) * | 2013-09-18 | 2013-12-25 | 河北科技师范学院 | Folium artemisiae argyi wine and preparation method thereof |
| CN107557224A (en) * | 2017-10-18 | 2018-01-09 | 湖北工业大学 | A kind of honey raisin tree health lycium chinense and its brewing method |
| CN107557224B (en) * | 2017-10-18 | 2021-01-01 | 湖北工业大学 | Hovenia acerba and Chinese wolfberry health wine and brewing method thereof |
| CN109468195A (en) * | 2018-12-24 | 2019-03-15 | 宁夏红枸杞产业有限公司 | A kind of brewing method of the pre- rectification of fructus lycii |
| CN111955633A (en) * | 2020-07-29 | 2020-11-20 | 杭州娃哈哈科技有限公司 | Concentrated clear juice of dried Chinese wolfberry fruits and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1035332C (en) | 1997-07-02 |
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|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C15 | Extension of patent right duration from 15 to 20 years for appl. with date before 31.12.1992 and still valid on 11.12.2001 (patent law change 1993) | ||
| OR01 | Other related matters | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |