CN107868745A - A kind of brewing method of navel orange health preserving wine - Google Patents
A kind of brewing method of navel orange health preserving wine Download PDFInfo
- Publication number
- CN107868745A CN107868745A CN201711238797.9A CN201711238797A CN107868745A CN 107868745 A CN107868745 A CN 107868745A CN 201711238797 A CN201711238797 A CN 201711238797A CN 107868745 A CN107868745 A CN 107868745A
- Authority
- CN
- China
- Prior art keywords
- parts
- navel orange
- health preserving
- fermentation
- preserving wine
- 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- Withdrawn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
- 240000002319 Citrus sinensis Species 0.000 title claims abstract description 95
- 235000005976 Citrus sinensis Nutrition 0.000 title claims abstract description 95
- 235000014101 wine Nutrition 0.000 title claims abstract description 49
- 230000036541 health Effects 0.000 title claims abstract description 34
- 238000000034 method Methods 0.000 title claims abstract description 26
- 238000000855 fermentation Methods 0.000 claims abstract description 44
- 230000004151 fermentation Effects 0.000 claims abstract description 44
- 230000032683 aging Effects 0.000 claims abstract description 16
- 238000003483 aging Methods 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 238000004821 distillation Methods 0.000 claims abstract description 11
- 238000011049 filling Methods 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 11
- 238000001914 filtration Methods 0.000 claims abstract description 7
- 235000021022 fresh fruits Nutrition 0.000 claims abstract description 7
- 238000007710 freezing Methods 0.000 claims abstract description 6
- 230000008014 freezing Effects 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims description 16
- 239000003814 drug Substances 0.000 claims description 13
- 235000013399 edible fruits Nutrition 0.000 claims description 13
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 10
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 230000008569 process Effects 0.000 claims description 9
- 239000003205 fragrance Substances 0.000 claims description 8
- 235000019990 fruit wine Nutrition 0.000 claims description 8
- 241000756943 Codonopsis Species 0.000 claims description 7
- 239000009636 Huang Qi Substances 0.000 claims description 7
- 241000234435 Lilium Species 0.000 claims description 7
- 244000197580 Poria cocos Species 0.000 claims description 7
- 235000008599 Poria cocos Nutrition 0.000 claims description 7
- 240000003152 Rhus chinensis Species 0.000 claims description 7
- 235000014220 Rhus chinensis Nutrition 0.000 claims description 7
- 244000025254 Cannabis sativa Species 0.000 claims description 6
- 235000000604 Chrysanthemum parthenium Nutrition 0.000 claims description 6
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 6
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 6
- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 6
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 6
- 235000000802 Leonurus cardiaca ssp. villosus Nutrition 0.000 claims description 6
- 244000131316 Panax pseudoginseng Species 0.000 claims description 6
- 235000003181 Panax pseudoginseng Nutrition 0.000 claims description 6
- 241000405414 Rehmannia Species 0.000 claims description 6
- 230000002950 deficient Effects 0.000 claims description 6
- 201000010099 disease Diseases 0.000 claims description 6
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 244000269722 Thea sinensis Species 0.000 claims description 5
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 230000001476 alcoholic effect Effects 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 235000009508 confectionery Nutrition 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000011068 loading method Methods 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 238000012545 processing Methods 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims description 2
- 239000002893 slag Substances 0.000 claims description 2
- 240000006766 Cornus mas Species 0.000 claims 2
- 240000007890 Leonurus cardiaca Species 0.000 claims 2
- 229940079593 drug Drugs 0.000 claims 2
- 235000019640 taste Nutrition 0.000 abstract description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 230000035764 nutrition Effects 0.000 abstract description 7
- 230000004087 circulation Effects 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 230000036449 good health Effects 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 4
- 230000036039 immunity Effects 0.000 abstract description 3
- 230000007774 longterm Effects 0.000 abstract 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- 241000209020 Cornus Species 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 241000207925 Leonurus Species 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 235000019197 fats Nutrition 0.000 description 4
- -1 flavone compound Chemical class 0.000 description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 3
- 229930003268 Vitamin C Natural products 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000035622 drinking Effects 0.000 description 3
- 235000019154 vitamin C Nutrition 0.000 description 3
- 239000011718 vitamin C Substances 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 241000207199 Citrus Species 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 235000020971 citrus fruits Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 241000411851 herbal medicine Species 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 239000002420 orchard Substances 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 230000008092 positive effect Effects 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 229960003495 thiamine Drugs 0.000 description 2
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- KKAJSJJFBSOMGS-UHFFFAOYSA-N 3,6-diamino-10-methylacridinium chloride Chemical compound [Cl-].C1=C(N)C=C2[N+](C)=C(C=C(N)C=C3)C3=CC2=C1 KKAJSJJFBSOMGS-UHFFFAOYSA-N 0.000 description 1
- 102100034279 Calcium-binding mitochondrial carrier protein Aralar2 Human genes 0.000 description 1
- 208000034656 Contusions Diseases 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- PQMOXTJVIYEOQL-UHFFFAOYSA-N Cumarin Natural products CC(C)=CCC1=C(O)C(C(=O)C(C)CC)=C(O)C2=C1OC(=O)C=C2CCC PQMOXTJVIYEOQL-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229940121710 HMGCoA reductase inhibitor Drugs 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- FSOGIJPGPZWNGO-UHFFFAOYSA-N Meomammein Natural products CCC(C)C(=O)C1=C(O)C(CC=C(C)C)=C(O)C2=C1OC(=O)C=C2CCC FSOGIJPGPZWNGO-UHFFFAOYSA-N 0.000 description 1
- SIKMVWPMDNIKAY-UHFFFAOYSA-N N-[(3-methoxyphenyl)methyl]-5H-chromeno[3,4-c]pyridine-8-carboxamide Chemical compound COC=1C=C(CNC(=O)C=2C=CC3=C(C=2)OCC2=CN=CC=C23)C=CC=1 SIKMVWPMDNIKAY-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 241001093501 Rutaceae Species 0.000 description 1
- 241000134968 Sapindales Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 239000004855 amber Substances 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 108010084210 citrin Proteins 0.000 description 1
- 230000009519 contusion Effects 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- ZYGHJZDHTFUPRJ-UHFFFAOYSA-N coumarin Chemical compound C1=CC=C2OC(=O)C=CC2=C1 ZYGHJZDHTFUPRJ-UHFFFAOYSA-N 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 208000020694 gallbladder disease Diseases 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000010501 lemon oil Substances 0.000 description 1
- 150000002630 limonoids Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000002285 radioactive effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 210000003934 vacuole Anatomy 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
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
- C12G3/02—Preparation of other alcoholic beverages by fermentation
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/56—Materials from animals other than mammals
- A61K35/63—Arthropods
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/06—Fungi, e.g. yeasts
- A61K36/07—Basidiomycota, e.g. Cryptococcus
- A61K36/076—Poria
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/25—Araliaceae (Ginseng family), e.g. ivy, aralia, schefflera or tetrapanax
- A61K36/258—Panax (ginseng)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/34—Campanulaceae (Bellflower family)
- A61K36/344—Codonopsis
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/40—Cornaceae (Dogwood family)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
- A61K36/481—Astragalus (milkvetch)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
- A61K36/484—Glycyrrhiza (licorice)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/53—Lamiaceae or Labiatae (Mint family), e.g. thyme, rosemary or lavender
- A61K36/533—Leonurus (motherwort)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/71—Ranunculaceae (Buttercup family), e.g. larkspur, hepatica, hydrastis, columbine or goldenseal
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/75—Rutaceae (Rue family)
- A61K36/752—Citrus, e.g. lime, orange or lemon
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/80—Scrophulariaceae (Figwort family)
- A61K36/804—Rehmannia
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/884—Alismataceae (Water-plantain family)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/894—Dioscoreaceae (Yam family)
- A61K36/8945—Dioscorea, e.g. yam, Chinese yam or water yam
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/896—Liliaceae (Lily family), e.g. daylily, plantain lily, Hyacinth or narcissus
- A61K36/8967—Lilium, e.g. tiger lily or Easter lily
Landscapes
- Health & Medical Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Veterinary Medicine (AREA)
- Epidemiology (AREA)
- Public Health (AREA)
- Medicinal Chemistry (AREA)
- Animal Behavior & Ethology (AREA)
- Mycology (AREA)
- Pharmacology & Pharmacy (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Medical Informatics (AREA)
- Botany (AREA)
- Alternative & Traditional Medicine (AREA)
- Organic Chemistry (AREA)
- General Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Genetics & Genomics (AREA)
- Biochemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Insects & Arthropods (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention relates to a kind of brewing method of navel orange health preserving wine, selected including fresh fruit, peeling, it is broken, one time fermentation, secondary fermentation, allotment, freezing and filtering, distillation is handled, ageing, sterilization, filtering, the step such as filling, the present invention brewages health preserving wine using navel orange, its physics and chemistry and sanitary index, meet quality standard, not only nutritive value is high for navel orange health preserving wine, it is in good taste, without astringent sense, it is quiet and tastefully laid out strong, taste alcohol and, Gan Lie, soak into, it is fine and smooth, it is plentiful, it is continuous, with the original sweet taste of navel orange, maintain the original flavor of navel orange, and maintain the original nutrition of navel orange, and have and extenuate fatigue, blood-promoting and mind-easing, the characteristics of physical fitness, long-term drink can improve body immunity, stimulate circulation, it is additive-free, acted on good health care, and raw material sources enrich, manufacture craft is simple, cost is low.
Description
Technical field
The invention belongs to fruit wine wine brewing field of engineering technology, and in particular to a kind of brewing method of navel orange health preserving wine.
Background technology
Navel orange [q í ch é ng], original name：Sweet orange.Alias：Yellow fruit tree, orange, navel orange, fragrant citrus, orange.Latin literary fame：
The dicotyledonous guiding principle Sapindales of Citrussinensis (L.) Osbeck, Rutaceae evergreen dungarunga, sprig is hairless, scolus it is short or
Nothing.Elliptic leaf shape is avette, full edge or cannot not have aobviously cognate；Petiole has narrow wing, and there is joint on top.Fruit is orange-yellow and has green statin line.
It is to see leaf, fruit good merchantable brand suitable for potted plant.
Navel orange is nutritious, contains all kinds of nutritions necessary to human body.Navel orange contain abundant protein, fat,
Amino acid, vitamin A, vitamin B1, vitamin B2, vitamin C, additionally containing abundant citrin, carrotene, calcium,
Phosphorus, iron, magnesium, potassium, sodium, also containing (R)-lemon oil, cumarin, flavone compound, limonoids, carotenoid,
The anti-cancer material such as glycerose lipid, Y pyridines ketone, pectin.Heat content 197kJ, moisture 87.4g in per 100g, protein 0.8g, fat
0.2g, dietary fiber 0.6g, carbohydrate 10.5g, μ g of carrotene 160, regarding the yellow liquor-saturated μ g of equivalent 27, thiamine 0.05mg, core
Flavine 0.04mg, niacin 0.3mg；Vitamin C 33mg, vitamin E 0.56mg；Potassium 159mg, sodium 1.2mg, calcium 20mg, magnesium
14mg, iron 0.4mg, manganese 0.05mg, zinc 0.14mg, copper 0.03mg, phosphorus 22mg, the μ g of selenium 0.31, still containing citric acid, malic acid, amber
The organic acids such as amber acid.Wherein, the vitamin C and carrotene that navel orange contains, help to suppress the formation of carcinogen, also
It can soften and protect blood vessel, stimulate circulation, help to reduce cholesterol and blood fat, reduce the possibility to suffer from a heart complaint, prevent
Gallbladder disease.Navel orange contains abundant vitamin, can prevent scorbutic generation.
Navel orange is excellent health nutrient pollution-free food, often it is edible have reduce cholesterol, reduce fat, reduce it is coloured
Metal and radioactive element people's cylinder accumulation, beauty treatment of relieving inflammation or internal heat, cancer-resisting, promote longevity the effect of.Ripening fruits pericarp
Containing higher alcohol, aldehyde, ketone, VFA and terpenes etc. in the juice born of the same parents of oil vacuole and pulp, tempting fragrance is given out, is put
The full room of delicate fragrance, the delicate fragrance of food is full of mouth, is the fruit being loved by people.
Navel orange quality is excellent, without seed succulence, lovely luster, is the citrus breeding that countries in the world are competitively cultivated.Navel orange is for I
The larger fruit variety of state's yield, in recent years, due to the expansion of the area of plantation.The raising of cultivation technique, navel orange total output
Increase every year, but because the valency that the defective fresh fruit of outward appearance is sold out is low, high yield is not had a good harvest.Serious contusion orchard worker's is positive
Property.Although some are processed into the products such as fruit juice.But these added values of product are low.Also it is affected.
In recent decades.Also occurred taking navel orange to do the research of Spirit, but its non-alcohol volatile matter total amount is not high, first
Alcohol content is higher, is brewed into fruit wine using navel orange in the prior art, and this fruit wine nutrition is good, but is used as health preserving wine, but its health care
Effect is general, but also navel orange is not fabricated into health preserving wine.
The content of the invention
It is an object of the invention to：For above-mentioned deficiency, the invention provides a kind of brewageing for navel orange health preserving wine
Method.The present invention brewages health preserving wine using navel orange, and its physics and chemistry and sanitary index meet quality standard, and navel orange health preserving wine is not only sought
It is high to support value, in good taste, no astringent sense, quiet and tastefully laid out strong, taste alcohol and, Gan Lie, soak into, be fine and smooth, be plentiful, be continuous, it is former with navel orange
Some sweet tastes, the original flavor of navel orange is maintained, and maintain the original nutrition of navel orange, and had and extenuate fatigue, promoting blood circulation
Calm the nerves, physical fitness the characteristics of, body immunity can be improved for a long time by drinking, and be stimulated circulation, additive-free, be had good
Health care's effect, and raw material sources enrich, and manufacture craft is simple, and cost is low.
In order to achieve the above object, present invention employs following technical scheme：
A kind of brewing method of navel orange health preserving wine, comprises the following steps：
（1）Fresh fruit selects：Select fresh, outward appearance is defective, without navel orange mildew and rot, without disease pest, navel orange sugar content is high, fragrance
Dense, eight are divided into ripe, the debris such as removal leaf, grass；
（2）Peeling, crush：By step（1）2600~3000 portions of navel oranges chosen are sent into cleaning machine and cleaned up, and then remove
The skin of navel orange, pulp are sent into break process in cooking machine；
（3）One time fermentation：125~165 parts of white sugar and 85~125 parts of saccharomyces cerevisiae, stirring are added to the pulp crushed
Uniformly, it is put into 35~45d of sealing and fermenting in fermentation tank；
（4）Secondary fermentation：To step（3）Fermentation tank in add 200~400 parts of Chinese medicine material, add 100 after well mixed
~150 parts of distiller's yeast, 45~60d is sealed by fermentation after stirring；
（5）Allotment, freezing and filtering：By step（4）The fermentation materials fermented are deployed into dry type, half-dry type, semi-sweet or sweet tea type
Navel orange fruit wine, it is then fed into 5 DEG C of 10~﹣ of ﹣ freezer and is freezed, cooling time is 3~6h, then takes out and is filtrated to get filter
Slag；
（6）Distillation is handled：By step（5）In filter residue be fitted into distiller, filter residue loading amount be pot capacity 3/4, slowly distillation,
Filter residue temperature control leaves out the beginning and the end to obtain navel orange former wine at 90~93 DEG C；
（7）Ageing, sterilization：Navel orange former wine is sent into ageing in oak barrel, is stirred once every 7~10d, then in temperature
To carry out 10~15min of pasteurize at 70~75 DEG C；
（8）Filter, be filling：After ageing, the adjusted alcoholic strength of the former wine sterilized, then it is filtered, filling, examine it is qualified, i.e.,
Obtain the navel orange health preserving wine.
Further, in step（2）, the temperature of the break process is 20~25 DEG C, the time is 4~8min.
Further, in step（3）And step（4）, the fermentation temperature of the zymotechnique is 22~26 DEG C.
Further, in step（4）, the Chinese medicine material is made up of the raw material of following parts by weight：65~85 parts of Chinese gall,
65~85 parts of prepared rhizome of rehmannia, 60~80 parts of dogwood fruit, 70~90 parts of Chinese yam, 55~75 parts of rhizoma alismatis, 55~75 parts of Poria cocos, moutan bark 60
~80 parts, 65~85 parts of Radix Codonopsis, 30~50 parts of the Radix Astragali, 35~55 parts of pseudo-ginseng, 40~60 parts of lily, 75~95 parts of radix glycyrrhizae, benefit it is female
70~90 parts of grass.
Further, in step（4）, the Chinese medicine material is made up of the raw material of following parts by weight：75 parts of Chinese gall, cultivated land
Yellow 75 parts, 70 parts of dogwood fruit, 80 parts of Chinese yam, 65 parts of rhizoma alismatis, 65 parts of Poria cocos, 70 parts of moutan bark, 75 parts of Radix Codonopsis, 40 parts of the Radix Astragali, field
7 45 parts, 50 parts of lily, 85 parts of radix glycyrrhizae, 80 parts of motherwort.
Further, in step（7）, the temperature of bus sterilization is 80~90 DEG C, soaking time is 12~16s.
When wine of navel orange secondary fermentation, the good Chinese herbal medicine formula of health-care effect is added, mainly using drop of astringing the lung
Fiery, clearing heat and detoxicating, nourishing liver and kidney and other effects Chinese herbal medicine, and combine the nutrition of navel orange high value, the navel orange health care being brewed
Wine has more preferable health-care effect and nutritive value.
In summary, the present invention has the positive effect that as a result of such scheme：
（1）The present invention brewages health preserving wine using navel orange, its physics and chemistry and sanitary index, meets quality standard, navel orange resource is opened
Hair utilizes, and the extension of postpartum processing industry chain, the adjustment to agricultural industry mechanism, accelerates navel orange consumption, adds additional
Value, improves the economic benefit of orchard worker, and the sustainable development to China's agricultural economy is significant.
（2）Not only nutritive value is high for the navel orange health preserving wine of the present invention, in good taste, no astringent sense, quiet and tastefully laid out strong, taste alcohol and,
Gan Lie, soak into, be fine and smooth, be plentiful, be continuous, with the original sweet taste of navel orange, maintaining the original flavor of navel orange, and maintain navel
The original nutrition of orange, and with the characteristics of extenuating fatigue, blood-promoting and mind-easing, physical fitness, human body can be improved for a long time by, which drinking, exempts from
Epidemic disease power, stimulates circulation, additive-free, and there is good health care to act on, and raw material sources enrich, manufacture craft letter
Single, cost is low.
Embodiment
With reference to embodiment to a kind of brewing method of navel orange health preserving wine of the present invention, it is described further.
Embodiment 1
A kind of brewing method of navel orange health preserving wine, comprises the following steps：
（1）Fresh fruit selects：Select fresh, outward appearance is defective, without navel orange mildew and rot, without disease pest, navel orange sugar content is high, fragrance
Dense, eight are divided into ripe, the debris such as removal leaf, grass；
（2）Peeling, crush：By step（1）The 2600 portions of navel oranges chosen are sent into cleaning machine and cleaned up, and then remove navel orange
Skin, pulp are sent into break process in cooking machine；The temperature of the break process is 20 DEG C, time 4min；
（3）One time fermentation：125 parts of white sugar and 85 parts of saccharomyces cerevisiae is added to the pulp crushed, stirs, is put into hair
35d is sealed by fermentation in fermentation tank；The fermentation temperature of the zymotechnique is 22 DEG C；
（4）Secondary fermentation：To step（3）Fermentation tank in add 200 parts of Chinese medicine material, add 100 parts after being well mixed
Distiller's yeast, 45d is sealed by fermentation after stirring；The fermentation temperature of the zymotechnique is 22 DEG C；The Chinese medicine material is by following
The raw material of parts by weight is made：65 parts of Chinese gall, 65 parts of prepared rhizome of rehmannia, 60 parts of dogwood fruit, 70 parts of Chinese yam, 55 parts of rhizoma alismatis, 55 parts of Poria cocos,
60 parts of moutan bark, 65 parts of Radix Codonopsis, 30 parts of the Radix Astragali, 35 parts of pseudo-ginseng, 40 parts of lily, 75 parts of radix glycyrrhizae, 70 parts of motherwort；
（5）Allotment, freezing and filtering：By step（4）The fermentation materials fermented are deployed into dry type, half-dry type, semi-sweet or sweet tea type
Navel orange fruit wine, it is then fed into 10 DEG C of ﹣ freezer and is freezed, cooling time 3h, then take out and be filtrated to get filter residue；
（6）Distillation is handled：By step（5）In filter residue be fitted into distiller, filter residue loading amount be pot capacity 3/4, slowly distillation,
Filter residue temperature control leaves out the beginning and the end to obtain navel orange former wine at 90 DEG C；
（7）Ageing, sterilization：Navel orange former wine is sent into ageing in oak barrel, is stirred once every 7d, is then 70 in temperature
Pasteurize 10min is carried out at DEG C；The temperature of the bus sterilization is 80 DEG C, soaking time 12s；
（8）Filter, be filling：After ageing, the adjusted alcoholic strength of the former wine sterilized, then it is filtered, filling, examine it is qualified, i.e.,
Obtain the navel orange health preserving wine.
Embodiment 2
A kind of brewing method of navel orange health preserving wine, comprises the following steps：
（1）Fresh fruit selects：Select fresh, outward appearance is defective, without navel orange mildew and rot, without disease pest, navel orange sugar content is high, fragrance
Dense, eight are divided into ripe, the debris such as removal leaf, grass；
（2）Peeling, crush：By step（1）The 3000 portions of navel oranges chosen are sent into cleaning machine and cleaned up, and then remove navel orange
Skin, pulp are sent into break process in cooking machine；The temperature of the break process is 25 DEG C, time 8min；
（3）One time fermentation：165 parts of white sugar and 125 parts of saccharomyces cerevisiae is added to the pulp crushed, stirs, is put into
45d is sealed by fermentation in fermentation tank；The fermentation temperature of the zymotechnique is 26 DEG C；
（4）Secondary fermentation：To step（3）Fermentation tank in add 400 parts of Chinese medicine material, add 150 parts after being well mixed
Distiller's yeast, 60d is sealed by fermentation after stirring；The fermentation temperature of the zymotechnique is 26 DEG C；The Chinese medicine material is by following
The raw material of parts by weight is made：85 parts of Chinese gall, 85 parts of prepared rhizome of rehmannia, 80 parts of dogwood fruit, 90 parts of Chinese yam, 75 parts of rhizoma alismatis, 75 parts of Poria cocos,
80 parts of moutan bark, 85 parts of Radix Codonopsis, 50 parts of the Radix Astragali, 55 parts of pseudo-ginseng, 60 parts of lily, 95 parts of radix glycyrrhizae, 90 parts of motherwort；
（5）Allotment, freezing and filtering：By step（4）The fermentation materials fermented are deployed into dry type, half-dry type, semi-sweet or sweet tea type
Navel orange fruit wine, it is then fed into 5 DEG C of ﹣ freezer and is freezed, cooling time 6h, then take out and be filtrated to get filter residue；
（6）Distillation is handled：By step（5）In filter residue be fitted into distiller, filter residue loading amount be pot capacity 3/4, slowly distillation,
Filter residue temperature control leaves out the beginning and the end to obtain navel orange former wine at 93 DEG C；
（7）Ageing, sterilization：Navel orange former wine is sent into ageing in oak barrel, is stirred once every 10d, is then in temperature
Pasteurize 15min is carried out at 75 DEG C；The temperature of the bus sterilization is 90 DEG C, soaking time 16s；
（8）Filter, be filling：After ageing, the adjusted alcoholic strength of the former wine sterilized, then it is filtered, filling, examine it is qualified, i.e.,
Obtain the navel orange health preserving wine.
Embodiment 3
A kind of brewing method of navel orange health preserving wine, comprises the following steps：（1）Fresh fruit selects：Select that fresh, outward appearance is defective, nothing
Go rotten, the navel orange without disease pest, navel orange sugar content is high, fragrance is dense, and eight are divided into ripe, the debris such as removal leaf, grass；
（2）Peeling, crush：By step（1）The 2800 portions of navel oranges chosen are sent into cleaning machine and cleaned up, and then remove navel orange
Skin, pulp are sent into break process in cooking machine；The temperature of the break process is 23 DEG C, time 6min；
（3）One time fermentation：145 parts of white sugar and 105 parts of saccharomyces cerevisiae is added to the pulp crushed, stirs, is put into
40d is sealed by fermentation in fermentation tank；The fermentation temperature of the zymotechnique is 24 DEG C；
（4）Secondary fermentation：To step（3）Fermentation tank in add 300 parts of Chinese medicine material, add 125 parts after being well mixed
Distiller's yeast, 53d is sealed by fermentation after stirring；The fermentation temperature of the zymotechnique is 24 DEG C；The Chinese medicine material is by following
The raw material of parts by weight is made：75 parts of Chinese gall, 75 parts of prepared rhizome of rehmannia, 70 parts of dogwood fruit, 80 parts of Chinese yam, 65 parts of rhizoma alismatis, 65 parts of Poria cocos,
70 parts of moutan bark, 75 parts of Radix Codonopsis, 40 parts of the Radix Astragali, 45 parts of pseudo-ginseng, 50 parts of lily, 85 parts of radix glycyrrhizae, 80 parts of motherwort；
（5）Allotment, freezing and filtering：By step（4）The fermentation materials fermented are deployed into dry type, half-dry type, semi-sweet or sweet tea type
Navel orange fruit wine, it is then fed into 7 DEG C of ﹣ freezer and is freezed, cooling time 4.5h, then take out and be filtrated to get filter residue；
（6）Distillation is handled：By step（5）In filter residue be fitted into distiller, filter residue loading amount be pot capacity 3/4, slowly distillation,
Filter residue temperature control leaves out the beginning and the end to obtain navel orange former wine at 92 DEG C；
（7）Ageing, sterilization：Navel orange former wine is sent into ageing in oak barrel, is stirred once every 8d, is then 73 in temperature
Pasteurize 13min is carried out at DEG C；The temperature of the bus sterilization is 85 DEG C, soaking time 14s；
（8）Filter, be filling：After ageing, the adjusted alcoholic strength of the former wine sterilized, then it is filtered, filling, examine it is qualified, i.e.,
Obtain the navel orange health preserving wine.
In summary, the present invention brewages health preserving wine using navel orange, its physics and chemistry and sanitary index, meets quality standard, navel orange
Not only nutritive value is high for health preserving wine, in good taste, no astringent sense, quiet and tastefully laid out strong, taste alcohol and, Gan Lie, soak into, be fine and smooth, be plentiful, be continuous
Prolong, with the original sweet taste of navel orange, maintain the original flavor of navel orange, and maintain the original nutrition of navel orange, and have
The characteristics of extenuating fatigue, blood-promoting and mind-easing, physical fitness, body immunity can be improved for a long time by drinking, and be stimulated circulation, and nothing adds
Add agent, there is good health care to act on, and raw material sources enrich, manufacture craft is simple, and cost is low.
The preferred embodiment of invention is the foregoing is only, is not intended to limit the invention, all spirit in the present invention
Within principle, any modification, equivalent substitution and improvements made etc., it should be included in the scope of the protection.
Claims (6)
1. a kind of brewing method of navel orange health preserving wine, it is characterised in that comprise the following steps：
（1）Fresh fruit selects：Select fresh, outward appearance is defective, without navel orange mildew and rot, without disease pest, navel orange sugar content is high, fragrance
Dense, eight are divided into ripe, the debris such as removal leaf, grass；
（2）Peeling, crush：By step（1）2600~3000 portions of navel oranges chosen are sent into cleaning machine and cleaned up, and then remove
The skin of navel orange, pulp are sent into break process in cooking machine；
（3）One time fermentation：125~165 parts of white sugar and 85~125 parts of saccharomyces cerevisiae, stirring are added to the pulp crushed
Uniformly, it is put into 35~45d of sealing and fermenting in fermentation tank；
（4）Secondary fermentation：To step（3）Fermentation tank in add 200~400 parts of Chinese medicine material, add 100 after well mixed
~150 parts of distiller's yeast, 45~60d is sealed by fermentation after stirring；
（5）Allotment, freezing and filtering：By step（4）The fermentation materials fermented are deployed into dry type, half-dry type, semi-sweet or sweet tea type
Navel orange fruit wine, it is then fed into 5 DEG C of 10~﹣ of ﹣ freezer and is freezed, cooling time is 3~6h, then takes out and is filtrated to get filter
Slag；
（6）Distillation is handled：By step（5）In filter residue be fitted into distiller, filter residue loading amount be pot capacity 3/4, slowly distillation,
Filter residue temperature control leaves out the beginning and the end to obtain navel orange former wine at 90~93 DEG C；
（7）Ageing, sterilization：Navel orange former wine is sent into ageing in oak barrel, is stirred once every 7~10d, then in temperature
To carry out 10~15min of pasteurize at 70~75 DEG C；
（8）Filter, be filling：After ageing, the adjusted alcoholic strength of the former wine sterilized, then it is filtered, filling, examine it is qualified, i.e.,
Obtain the navel orange health preserving wine.
A kind of 2. brewing method of navel orange health preserving wine according to claim 1, it is characterised in that：In step（2）, it is described broken
The temperature of broken processing is 20~25 DEG C, the time is 4~8min.
A kind of 3. brewing method of navel orange health preserving wine according to claim 1, it is characterised in that：In step（3）And step
（4）, the fermentation temperature of the zymotechnique is 22~26 DEG C.
A kind of 4. brewing method of navel orange health preserving wine according to claim 1, it is characterised in that：In step（4）, in described
Medicine raw material is made up of the raw material of following parts by weight：65~85 parts of Chinese gall, 65~85 parts of prepared rhizome of rehmannia, 60~80 parts of dogwood fruit, mountain
70~90 parts of medicine, 55~75 parts of rhizoma alismatis, 55~75 parts of Poria cocos, 60~80 parts of moutan bark, 65~85 parts of Radix Codonopsis, the Radix Astragali 30~50
Part, 35~55 parts of pseudo-ginseng, 40~60 parts of lily, 75~95 parts of radix glycyrrhizae, 70~90 parts of motherwort.
A kind of 5. brewing method of navel orange health preserving wine according to claim 1, it is characterised in that：In step（4）, in described
Medicine raw material is made up of the raw material of following parts by weight：75 parts of Chinese gall, 75 parts of prepared rhizome of rehmannia, 70 parts of dogwood fruit, 80 parts of Chinese yam, rhizoma alismatis 65
Part, 65 parts of Poria cocos, 70 parts of moutan bark, 75 parts of Radix Codonopsis, 40 parts of the Radix Astragali, 45 parts of pseudo-ginseng, 50 parts of lily, 85 parts of radix glycyrrhizae, motherwort 80
Part.
A kind of 6. brewing method of navel orange health preserving wine according to claim 1, it is characterised in that：In step（7）, described bar
The temperature of scholar's sterilization is 80~90 DEG C, soaking time is 12~16s.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711238797.9A CN107868745A (en) | 2017-11-30 | 2017-11-30 | A kind of brewing method of navel orange health preserving wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711238797.9A CN107868745A (en) | 2017-11-30 | 2017-11-30 | A kind of brewing method of navel orange health preserving wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107868745A true CN107868745A (en) | 2018-04-03 |
Family
ID=61754768
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711238797.9A Withdrawn CN107868745A (en) | 2017-11-30 | 2017-11-30 | A kind of brewing method of navel orange health preserving wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107868745A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111321046A (en) * | 2020-03-12 | 2020-06-23 | 赣州市香满堂酒庄有限公司 | Natural nutrition brewing method of navel orange wine |
| CN113337360A (en) * | 2021-07-08 | 2021-09-03 | 伍换香 | Production process of navel orange wine |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101845380A (en) * | 2010-05-27 | 2010-09-29 | 卢新平 | Navel orange brandy processing method |
| CN103275841A (en) * | 2013-04-23 | 2013-09-04 | 叶镜平 | Brewing method and formula for navel orange health-care wine |
| KR20140010226A (en) * | 2012-07-16 | 2014-01-24 | 엄정웅 | Manufacturing method of orange makgeolli |
-
2017
- 2017-11-30 CN CN201711238797.9A patent/CN107868745A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101845380A (en) * | 2010-05-27 | 2010-09-29 | 卢新平 | Navel orange brandy processing method |
| KR20140010226A (en) * | 2012-07-16 | 2014-01-24 | 엄정웅 | Manufacturing method of orange makgeolli |
| CN103275841A (en) * | 2013-04-23 | 2013-09-04 | 叶镜平 | Brewing method and formula for navel orange health-care wine |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111321046A (en) * | 2020-03-12 | 2020-06-23 | 赣州市香满堂酒庄有限公司 | Natural nutrition brewing method of navel orange wine |
| CN113337360A (en) * | 2021-07-08 | 2021-09-03 | 伍换香 | Production process of navel orange wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103340387B (en) | Production method of sauce made of moringa oleifera leaves | |
| CN104263588A (en) | Method for preparing hawthorn wine by taking hawthorn fruit and hawthorn leaves as raw material | |
| CN103992916A (en) | Coix seed and blueberry-containing health black tea wine and processing method thereof | |
| CN104286824B (en) | A kind of preparation method of ginkgo sauce | |
| CN105851751A (en) | Composite small-berry fermentation health beverage and preparing method thereof | |
| CN107099413A (en) | A kind of preparation method of Dangshan pear wine | |
| CN106010883A (en) | Kiwi berry health wine and preparation method thereof | |
| CN107868745A (en) | A kind of brewing method of navel orange health preserving wine | |
| CN105331510A (en) | Grape and purple yam vinegar | |
| CN110074287A (en) | A kind of production technology of And Lycium Chinense Beverage | |
| CN106497737A (en) | Compound health preserving fruit wine of a kind of Hylocereus undatuss Fructus Mali pumilae and preparation method thereof | |
| CN101480263A (en) | Safflower fruit vinegar beverage and method for preparing the same | |
| CN106343454A (en) | Health-maintaining red-core dragon fruit jam and making method thereof | |
| CN103948096B (en) | A kind of relieving alcoholism and protecting liver Health-care fruit vinegar beverage and processing method thereof | |
| CN103393005B (en) | Common isodon herb root and persimmon fused cake | |
| CN102813103A (en) | Sharpleaf galangal fruit jelly and preparation method thereof | |
| CN102349586A (en) | Olive-fruit tea and preparation method thereof | |
| CN104489842B (en) | Semen Ormosiae Hosiei Flos Rosae Rugosae nutritious drink and preparation method thereof | |
| CN107574086A (en) | A kind of glutinous rice strawberry wine and preparation method thereof | |
| CN107034122A (en) | A kind of sanchi flower vinegar and its preparation technology | |
| CN104413515A (en) | Purple sweet potato health cola and preparation method thereof | |
| CN106675942A (en) | Preparation method of lychee wine | |
| KR101203790B1 (en) | Method for manufacturing soybean paste including butterbur and soybean paste thereof | |
| CN105166200A (en) | Tibetan tea hotpot seasoning | |
| CN105166803A (en) | Preparation method of Tibetan tea hotpot seasoning |
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 | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180403 |