CN1081710A - Momordicacharantial wine and preparation method thereof - Google Patents
Momordicacharantial wine and preparation method thereof Download PDFInfo
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- CN1081710A CN1081710A CN 93108838 CN93108838A CN1081710A CN 1081710 A CN1081710 A CN 1081710A CN 93108838 CN93108838 CN 93108838 CN 93108838 A CN93108838 A CN 93108838A CN 1081710 A CN1081710 A CN 1081710A
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Abstract
A kind of Momordicacharantial wine and preparation method thereof, its method are the plantation melons and fruits, select water white transparency osculum bottle to clean up, to tie base of a fruit phase balsam pear and insert in the bottle and grow, pluck, screening, normal temperature is washed clean sterilization, annotates drinking white spirit, and sealing is dipped to Normal juice look solution and makes finished product in liquor; Also can cover air-permeable envelope or filter paper after the base of a fruit phase, balsam pear was inserted bottle will tying in bottleneck.Have the original color and luster of balsam pear of reservation and local flavor, taste is pure, and nothing is fermented and oxidation is gone mouldy, not perishable, long preservative period, and processing is simple, and cost is low, keeps original shape, color, and is attractive in appearance, has much the characteristics of ornamental value.
Description
The present invention relates to a kind of Momordicacharantial wine and preparation method thereof, particularly a kind of Momordicacharantial wine that adopts the infusion in bottle of the former body and function liquor of fresh balsam pear and preparation method thereof belongs to the green food beverage.
Melon and fruit class wine generally has direct adopt bright product brew and two kinds of the melon and fruit infusion of employing after processing in the prior art, and the working method of infusion generally has following several: 1. section; 2. dry; 3. dry or dry; 4. high temperature system is ripe etc.; Though the effective constituent of above-mentioned drinks energy extracting section melon and fruit,, but exist following deficiency: the local flavor that has 1. lost the original pure uniqueness of fresh melon and fruit; 2. brew wine often contains tart flavour, soaked liquor owing to adopt yeast fermentation and has acerbity owing to melon and fruit spontaneous fermentation in accumulating, making processes; 3. since melon and fruit in the course of processing, the damaged and oxidation in air of section or epidermis, make soaked liquor have bitter taste and cause variable color situations such as wine liquid turns black, reddens, whiting, lost original color and luster and local flavor; 4. lack perishable, storage period; 5. course of processing complexity, cost height.Particularly for the infusion Momordicacharantial wine, aforesaid method all can't solve, and does not have Momordicacharantial wine on market.And above-mentioned brewing method also can't cater to the trend of green food revolution.
The objective of the invention is to avoid weak point of the prior art and provide a kind of and can keep original color and luster of balsam pear and local flavor, taste is pure, balsam pear can not ferment and oxidation is gone mouldy, not perishable, long preservative period, processing is simple, cost is low, and has kept the original shape of balsam pear and attractive in appearance and have much Momordicacharantial wine of ornamental value and preparation method thereof.
Purpose of the present invention can reach by following measure: Momordicacharantial wine is that the fresh balsam pear of will insert growth in the water white osculum bottle at knot the base of a fruit phase, pluck during to desired length and size is as the raw material of steeping in wine, fill with drinking white spirit then in bottle, the sealing bottleneck is dipped to balsam pear Normal juice look liquid and is dissolved in the Momordicacharantial wine that liquor forms.Its method is: (1) selects plantation to be fit to the kind of substance integral manufacturing Momordicacharantial wine, (2) choose the water white osculum bottle that can fully see through sunlight, and clean up, (3) utilize balsam pear in the process of growth in knot base of a fruit phase to ripening stage longitudinal growth speed greater than the characteristics of the speed of growth radially (filling out after promptly long earlier), the balsam pear of knot base of a fruit phase is inserted in the bottle, make it in bottle, fully absorb the sunlight growth, (4) pluck the balsam pear that in bottle, grows to desired length and size, (5) screening, removing worm sneers or the yellow maturity product, (6) lavation cleaning, the normal temperature sterilization, (7) in bottle, fill with drinking white spirit, (8) sealing bottleneck, being dipped to balsam pear Normal juice look liquid is dissolved in and makes finished product in the liquor.
Purpose of the present invention can also reach by following measure: the making method of Momordicacharantial wine can be after the balsam pear that will tie the base of a fruit phase be inserted in the bottle, cover at bottleneck can breathe freely, air-permeable envelope or filter paper that dust and water protection drips.Being beneficial to a bottle interior balsam pear has enough air to guarantee its metabolism, smooth growth, can prevent that again dust or sewage from infiltrating in the bottle.
The invention will be further described to utilize accompanying drawing:
Fig. 1 is that Momordicacharantial wine of the present invention and preparation method thereof adopts balsam pear fruit base of Fructus Momordicae charantiae to be inserted the synoptic diagram of water white transparency narrow-mouth bottle;
Fig. 2 is that the balsam pear among Fig. 1 grows up to synoptic diagram to be plucked;
Fig. 3 is that Momordicacharantial wine of the present invention and preparation method thereof adopts balsam pear to make the synoptic diagram of Momordicacharantial wine finished product.
Among Fig. 1, fruit base of Fructus Momordicae charantiae (1) is inserted in the water white osculum bottle (3), and water white osculum bottle (3) is hung on the melon frame (5) by hanging basket or frenulum etc.
Among Fig. 2, balsam pear (2) has grown up in water white osculum bottle (3) waits for harvesting, and water white osculum bottle (3) is hung on the melon frame (5) by hanging basket or frenulum etc., and h is the bottle chamber height of water white osculum bottle (3).
Among Fig. 3, balsam pear (2) and wine (6) infusion finished product in water white osculum bottle (3), (4) are seal bottle cap.
The invention will be further described to utilize following examples:
Momordicacharantial wine of the present invention, can be used in that knot is inserted growth in the water white osculum bottle base of a fruit phase, the fresh balsam pear plucked during for 100mm-200mm to length is as steeping in wine raw material, fill with drinking white spirit then in bottle, the Normal juice look liquid that the sealing bottleneck is dipped to balsam pear is dissolved in the Momordicacharantial wine that liquor forms.The length of balsam pear is decided on the inner chamber height of bottle, and when generally adopting 500 milliliters of standard wine, fresh balsam pear can be to insert growth in the water white osculum bottle base of a fruit phase at knot, pluck during for 150mm to length; It should be noted that require removing worm sneers or yellow maturity product, in bottle, fill with drinking white spirit then, seal Normal juice look liquid (green) that bottleneck is dipped to balsam pear and be dissolved in liquor and make Momordicacharantial wine.
The making method of Momordicacharantial wine of the present invention, can be to select for use young mouthful of bottle of water white weak point to clean up, insert the balsam pear of knot base of a fruit phase in the bottle and cover at bottleneck can breathe freely, air-permeable envelope or filter paper that dust and water protection drips, it is grown in bottle, pluck during to the 70%-90% of bottle chamber height (if when adopting 500 milliliters of standard wine, length is about about 150mm), screening, removal worm are sneered or the yellow maturity product, lavation cleaning, normal temperature sterilization, in bottle, fill with drinking white spirit, the sealing bottleneck, be dipped to the green Normal juice of balsam pear and be dissolved in and promptly make Momordicacharantial wine in the liquor.Generally can insert in the bottle, grow at the balsam pear of knot base of a fruit phase 〉=pluck 80% o'clock of bottle chamber height.When adopting above method to make, in bottle, fill with drinking white spirit, the sealing bottleneck, be dipped to the green Normal juice of balsam pear and be dissolved in liquor after, can thrust seal bottle cap with syringe, drinking white spirit is filled with because of the melon capsule absorbs the bottle chamber liquid level that wine liquid descends, carried out fluid infusion, shake up then and make finished product.
The present invention compared with prior art has following characteristics:
(1) keeps the original color and luster of balsam pear and local flavor, increase easily people's appetite sense;
(2) taste is pure, genuine;
(3) balsam pear do not have the fermentation and oxidation is gone mouldy, not perishable, long shelf-life;
(4) processing is simple, cost is low;
(5) kept original shape of balsam pear and color, display attractive in appearance, have much ornamental value.
Claims (8)
1, a kind of Momordicacharantial wine, it is characterized in that this Momordicacharantial wine is that the fresh balsam pear of will insert growth in the water white osculum bottle at knot the base of a fruit phase, pluck during to desired length and size is as the raw material of steeping in wine, fill with drinking white spirit then in bottle, the sealing bottleneck is dipped to balsam pear Normal juice look liquid and is dissolved in the Momordicacharantial wine that liquor forms.
2, according to the described Momordicacharantial wine of claim, it is characterized in that said Momordicacharantial wine be used in that knot is inserted growth in the water white osculum bottle base of a fruit phase, the fresh balsam pear plucked during for 100mm-200mm to length is as steeping in wine raw material, fill with drinking white spirit then in bottle, the Normal juice look liquid that the sealing bottleneck is dipped to balsam pear is dissolved in the Momordicacharantial wine that liquor forms.
3, Momordicacharantial wine according to claim 2, it is characterized in that said Momordicacharantial wine be used in that knot is inserted growth in the water white osculum bottle base of a fruit phase, the fresh balsam pear plucked during for 150mm to length is as steeping in wine raw material, and remove worm and sneer or the yellow maturity product, fill with drinking white spirit then in bottle, the Normal juice look liquid (green) that the sealing bottleneck is dipped to balsam pear is dissolved in the melon and fruit soaked liquor that liquor forms.
4, a kind of making method of Momordicacharantial wine is characterized in that this Momordicacharantial wine making method is made of following steps:
(1) select to plant the kind that is fit to substance integral manufacturing Momordicacharantial wine,
(2) choose water white osculum bottle, and clean up,
(3) balsam pear that will tie the base of a fruit phase is inserted in the bottle, and it is grown in bottle,
(4) pluck the balsam pear that in bottle, grows to desired length and size,
(5) screening, removal worm are sneered or the yellow maturity product,
(6) lavation cleaning, normal temperature sterilization,
(7) in bottle, fill with drinking white spirit,
(8) the sealing bottleneck, be dipped to balsam pear Normal juice look liquid and be dissolved in and make finished product in the liquor.
5, the making method of Momordicacharantial wine according to claim 4, after it is characterized in that inserting the balsam pear of knot base of a fruit phase in the bottle, cover at bottleneck can breathe freely, air-permeable envelope or filter paper that dust and water protection drips.
6, according to the making method of claim 4 or 5 described Momordicacharantial wines, the making method that it is characterized in that this Momordicacharantial wine is to select for use young mouthful of bottle of water white weak point to clean up, insert the balsam pear of knot base of a fruit phase in the bottle and cover at bottleneck can breathe freely, air-permeable envelope or filter paper that dust and water protection drips, it is grown in bottle, pluck during to the 70%-90% of bottle chamber height, screening, removal worm are sneered or the yellow maturity product, lavation cleaning, normal temperature sterilization, in bottle, fill with drinking white spirit, the sealing bottleneck, be dipped to the green Normal juice of balsam pear and be dissolved in and promptly make Momordicacharantial wine in the liquor.
7, the making method of Momordicacharantial wine according to claim 6 is characterized in that the balsam pear of tying the base of a fruit phase inserts in the bottle, grow to 〉=pluck 80% o'clock of bottle chamber height.
8, according to the making method of claim 6 or 7 described Momordicacharantial wines, it is characterized in that filling with in the bottle drinking white spirit, the sealing bottleneck, be dipped to the green Normal juice of balsam pear and be dissolved in liquor after, thrust seal bottle cap with syringe, drinking white spirit is filled with the bottle chamber liquid level that descends because of melon capsule absorption wine liquid, carry out fluid infusion, shake up then and make finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 93108838 CN1081710A (en) | 1993-07-24 | 1993-07-24 | Momordicacharantial wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 93108838 CN1081710A (en) | 1993-07-24 | 1993-07-24 | Momordicacharantial wine and preparation method thereof |
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| Publication Number | Publication Date |
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| CN1081710A true CN1081710A (en) | 1994-02-09 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN 93108838 Pending CN1081710A (en) | 1993-07-24 | 1993-07-24 | Momordicacharantial wine and preparation method thereof |
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| CN (1) | CN1081710A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1037855C (en) * | 1994-03-18 | 1998-03-25 | 黑龙江东辉食品有限公司 | Cucumber wine and production technology |
| CN1055116C (en) * | 1995-06-21 | 2000-08-02 | 赣州市种子管理站 | Fresh-keeping and color-keeping tech. for balsom pear in the prodn. of "Kuguajiu" wine containing same |
| CN1060516C (en) * | 1997-10-29 | 2001-01-10 | 肖庆达 | Chicken feet balsam pear wine and its preparing process |
| CN100345956C (en) * | 2003-10-15 | 2007-10-31 | 姚义产 | Balsam pear wine |
| CN101972014A (en) * | 2010-09-21 | 2011-02-16 | 大理学院 | Preparation method of fruit/vegetable beverage |
| CN102965258A (en) * | 2012-12-10 | 2013-03-13 | 沾益县龙源生态农业综合开发有限公司 | Bitter gourd wine production process |
| CN103881882A (en) * | 2014-04-02 | 2014-06-25 | 哈尔滨鑫宇达科技开发有限公司 | Method for producing Noni fruit wine and Noni fruit juice wine |
| CN104004626A (en) * | 2013-07-26 | 2014-08-27 | 湖北省文东农业发展集团有限公司 | Bitter gourd wine and preparation method thereof |
| CN105713802A (en) * | 2015-12-10 | 2016-06-29 | 黔东南森林王红豆杉发展有限责任公司 | Preparation method of cyclocarya paliurus liquor |
-
1993
- 1993-07-24 CN CN 93108838 patent/CN1081710A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1037855C (en) * | 1994-03-18 | 1998-03-25 | 黑龙江东辉食品有限公司 | Cucumber wine and production technology |
| CN1055116C (en) * | 1995-06-21 | 2000-08-02 | 赣州市种子管理站 | Fresh-keeping and color-keeping tech. for balsom pear in the prodn. of "Kuguajiu" wine containing same |
| CN1060516C (en) * | 1997-10-29 | 2001-01-10 | 肖庆达 | Chicken feet balsam pear wine and its preparing process |
| CN100345956C (en) * | 2003-10-15 | 2007-10-31 | 姚义产 | Balsam pear wine |
| CN101972014A (en) * | 2010-09-21 | 2011-02-16 | 大理学院 | Preparation method of fruit/vegetable beverage |
| CN102965258A (en) * | 2012-12-10 | 2013-03-13 | 沾益县龙源生态农业综合开发有限公司 | Bitter gourd wine production process |
| CN104004626A (en) * | 2013-07-26 | 2014-08-27 | 湖北省文东农业发展集团有限公司 | Bitter gourd wine and preparation method thereof |
| CN103881882A (en) * | 2014-04-02 | 2014-06-25 | 哈尔滨鑫宇达科技开发有限公司 | Method for producing Noni fruit wine and Noni fruit juice wine |
| CN105713802A (en) * | 2015-12-10 | 2016-06-29 | 黔东南森林王红豆杉发展有限责任公司 | Preparation method of cyclocarya paliurus liquor |
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