CN109181996A - A kind of preparation method of walnut red hayberry wine - Google Patents
A kind of preparation method of walnut red hayberry wine Download PDFInfo
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- CN109181996A CN109181996A CN201811420713.8A CN201811420713A CN109181996A CN 109181996 A CN109181996 A CN 109181996A CN 201811420713 A CN201811420713 A CN 201811420713A CN 109181996 A CN109181996 A CN 109181996A
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- walnut
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- waxberry
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- 235000014101 wine Nutrition 0.000 title claims abstract description 118
- 235000020234 walnut Nutrition 0.000 title claims abstract description 99
- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 92
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 240000007049 Juglans regia Species 0.000 title 1
- 241000758789 Juglans Species 0.000 claims abstract description 91
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 85
- 238000002156 mixing Methods 0.000 claims abstract description 50
- 235000007270 Gaultheria hispida Nutrition 0.000 claims description 93
- 235000009134 Myrica cerifera Nutrition 0.000 claims description 93
- 235000012851 Myrica pensylvanica Nutrition 0.000 claims description 93
- 244000269152 Myrica pensylvanica Species 0.000 claims description 91
- 238000000855 fermentation Methods 0.000 claims description 42
- 230000004151 fermentation Effects 0.000 claims description 42
- 239000000203 mixture Substances 0.000 claims description 42
- 235000011837 pasties Nutrition 0.000 claims description 42
- 239000002689 soil Substances 0.000 claims description 32
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 28
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 28
- 241000209094 Oryza Species 0.000 claims description 22
- 235000007164 Oryza sativa Nutrition 0.000 claims description 22
- 235000009566 rice Nutrition 0.000 claims description 22
- 235000012054 meals Nutrition 0.000 claims description 21
- 238000007789 sealing Methods 0.000 claims description 21
- 235000009508 confectionery Nutrition 0.000 claims description 14
- 235000013399 edible fruits Nutrition 0.000 claims description 14
- 238000011049 filling Methods 0.000 claims description 14
- 238000001914 filtration Methods 0.000 claims description 14
- 235000012907 honey Nutrition 0.000 claims description 14
- 239000002245 particle Substances 0.000 claims description 14
- 241000758791 Juglandaceae Species 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 7
- 238000010025 steaming Methods 0.000 claims description 7
- 238000005406 washing Methods 0.000 claims description 7
- 229920000742 Cotton Polymers 0.000 claims description 5
- 239000011521 glass Substances 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 3
- 244000024215 Myrica gale Species 0.000 claims 2
- 238000009413 insulation Methods 0.000 claims 1
- 244000132436 Myrica rubra Species 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000019156 vitamin B Nutrition 0.000 abstract description 2
- 239000011720 vitamin B Substances 0.000 abstract description 2
- 229930003270 Vitamin B Natural products 0.000 abstract 1
- 230000009758 senescence Effects 0.000 abstract 1
- 239000000047 product Substances 0.000 description 10
- 235000013305 food Nutrition 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 206010019345 Heat stroke Diseases 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 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 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001768 cations Chemical class 0.000 description 1
- 230000032677 cell aging Effects 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 208000011580 syndromic disease Diseases 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 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
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of preparation method of walnut red hayberry wine, the preparations of (1) oat wine juice；(2) preparation of walnut red bayberry wine juice；(3) mixing step: oat wine juice is mixed with walnut red bayberry wine juice according to weight ratio 3~5: 10, walnut red hayberry wine is obtained.Walnut vitamin B rich in and E can prevent cell senescence, enhance memory.Walnut red bayberry wine juice is added in existing oat wine juice, walnut red hayberry wine obtained is provided with the nutriment of walnut and red bayberry, while having the mouthfeel of good flavor and oat liquor, special taste.
Description
Technical Field
The invention relates to the technical field of preparation methods of waxberry wine, in particular to a preparation method of walnut waxberry wine.
Background
The waxberry wine has unique taste, aromatic flavor and mellow taste. Mainly preventing heatstroke and relieving mild summer-heat, and is not suitable for treating diseases such as heatstroke, heart-nutrient syndrome, liver-wind stirring, etc. The waxberry wine can balance acid and alkali and keep healthy harmoniously. The red bayberry fruit wine is a strong-alkaline food with high contents of potassium, calcium, magnesium, sodium and other cations in a final product decomposed by human metabolism, can effectively balance nitrogen, chlorine, sulfur, phosphorus and other acidic substances contained in meat food and staple food such as rice, bread and the like, achieves acid-base balance, and improves the health constitution. The existing waxberry wine has single nutrient component and less functions.
Disclosure of Invention
In order to make up for the defects of the prior art, the invention provides a preparation method of walnut waxberry wine.
The technical problem of the invention is solved by the following technical scheme:
a method for preparing walnut waxberry wine comprises preparing oat wine juice, preparing walnut waxberry wine juice and mixing; wherein,
(1) the preparation method of the oat wine juice comprises the following steps:
s1, washing oat rice, steaming to obtain oat rice, and naturally cooling the oat rice to normal temperature;
s2, uniformly mixing the sweet wine yeast into the oat meal, wherein the weight ratio of the sweet wine yeast to the oat meal is 1: 320-480;
s3, filling oat meal into an earthen jar, sealing the opening of the earthen jar, then putting the earthen jar into a lightproof fermentation warehouse, keeping the temperature in the fermentation warehouse at 20-30 ℃, fermenting for 3-6 days, filtering the fermentation product in the earthen jar to obtain clarified oat wine juice, and sealing and storing the oat wine juice;
(2) the preparation method of the walnut waxberry wine juice comprises the following steps:
t1, peeling fresh walnuts to obtain walnut kernels, and peeling fresh waxberries to obtain waxberry fruit particles;
t2, mixing and crushing walnut kernels and waxberry fruit particles according to the weight ratio of 3-6: 10 to obtain a pasty mixture;
t3, uniformly mixing yeast into the pasty mixture, and then uniformly mixing brown sugar powder into the pasty mixture, wherein the weight ratio of the yeast to the pasty mixture is 1: 280-360, and the weight ratio of the brown sugar to the pasty mixture is 25: 380-460;
t4, filling the pasty mixture into a soil jar, sealing the opening of the soil jar, then putting the soil jar into a lightproof fermentation warehouse, keeping the temperature in the fermentation warehouse at 24-30 ℃, fermenting for 15-30 days, and filtering the fermentation product in the soil jar to obtain clear walnut and waxberry wine juice;
t5, adding honey into the walnut waxberry wine juice, wherein the weight ratio of the honey to the walnut waxberry wine juice is 1: 30-45;
(3) mixing: mixing the oat wine juice and the walnut waxberry wine juice according to the weight ratio of 3-5: 10 to obtain the walnut waxberry wine.
In some preferred embodiments, the walnut waxberry wine comprises the steps of preparing oat wine juice, preparing walnut waxberry wine juice and mixing; wherein,
(1) the preparation method of the oat wine juice comprises the following steps:
s1, washing oat rice, steaming to obtain oat rice, and naturally cooling the oat rice to normal temperature;
s2, uniformly mixing the sweet wine yeast into the oat meal, wherein the weight ratio of the sweet wine yeast to the oat meal is 1: 420;
s3, filling oat meal into an earthen jar, sealing the opening of the earthen jar, then putting the earthen jar into a lightproof fermentation warehouse, keeping the temperature in the fermentation warehouse at 25 ℃, after fermenting for 4 days, filtering a fermentation product in the earthen jar to obtain clear oat wine juice, and sealing and storing the oat wine juice;
(2) the preparation method of the walnut waxberry wine juice comprises the following steps:
t1, peeling fresh walnuts to obtain walnut kernels, and peeling fresh waxberries to obtain waxberry fruit particles;
t2, mixing and crushing walnut kernels and waxberry fruit particles according to the weight ratio of 3-8 to obtain a pasty mixture;
t3, uniformly mixing yeast into the pasty mixture, and then uniformly mixing brown sugar powder into the pasty mixture, wherein the weight ratio of the yeast to the pasty mixture is 1: 320, and the weight ratio of the brown sugar to the pasty mixture is 25: 420;
t4, filling the pasty mixture into a soil jar, sealing the opening of the soil jar, then putting the soil jar into a lightproof fermentation warehouse, keeping the temperature in the fermentation warehouse at 28 ℃, fermenting for 24 days, and filtering the fermentation product in the soil jar to obtain clear walnut and waxberry wine juice;
t5, adding honey into the walnut waxberry wine juice, wherein the weight ratio of the honey to the walnut waxberry wine juice is 1: 38;
(3) mixing: mixing the oat wine juice and the walnut waxberry wine juice according to the weight ratio of 4: 10 to obtain the walnut waxberry wine.
In some preferred embodiments, after the step (3), the walnut waxberry wine is filled into a glass container, and then irradiated with infrared light for two days to perform sterilization.
In some preferred embodiments, the soil tub is wrapped with cotton wool for heat preservation in steps S3 and T4.
Compared with the prior art, the invention has the advantages that:
the walnut contains abundant vitamins B and E, and can prevent cell aging and enhance memory. The walnut waxberry wine juice is added into the existing oat wine juice, so that the prepared walnut waxberry wine has the nutrient substances of walnut and waxberry, and has the fruit juice flavor and the taste of oat wine, and the taste is unique.
Detailed Description
The present invention will be further described with reference to preferred embodiments.
Example 1
In the embodiment, the preparation method of the walnut waxberry wine comprises the steps of preparing oat wine juice, preparing walnut waxberry wine juice and mixing; wherein,
(1) the preparation method of the oat wine juice comprises the following steps:
s1, washing oat rice, steaming to obtain oat rice, and naturally cooling the oat rice to normal temperature;
s2, uniformly mixing the sweet wine yeast into the oat meal, wherein the weight ratio of the sweet wine yeast to the oat meal is 1: 480;
s3, filling oat meal into an earthen jar, sealing the opening of the earthen jar, then putting the earthen jar into a lightproof fermentation warehouse, keeping the temperature in the fermentation warehouse at 20 ℃, after fermenting for 3 days, filtering a fermentation product in the earthen jar to obtain clear oat wine juice, and sealing and storing the oat wine juice;
(2) the preparation method of the walnut waxberry wine juice comprises the following steps:
t1, peeling fresh walnuts to obtain walnut kernels, and peeling fresh waxberries to obtain waxberry fruit particles;
t2, mixing walnut kernels and waxberry fruit particles according to the weight ratio of 3: 10, and crushing to obtain a pasty mixture;
t3, uniformly mixing yeast into the pasty mixture, and then uniformly mixing brown sugar powder into the pasty mixture, wherein the weight ratio of the yeast to the pasty mixture is 1: 280, and the weight ratio of the brown sugar to the pasty mixture is 25: 380;
t4, filling the pasty mixture into a soil jar, sealing the opening of the soil jar, then putting the soil jar into a lightproof fermentation warehouse, keeping the temperature in the fermentation warehouse at 24 ℃, fermenting for 15 days, and filtering the fermentation product in the soil jar to obtain clear walnut and waxberry wine juice;
t5, adding honey into the walnut waxberry wine juice, wherein the weight ratio of the honey to the walnut waxberry wine juice is 1: 30;
(3) mixing: mixing the oat wine juice and the walnut waxberry wine juice according to the weight ratio of 3: 10 to obtain the walnut waxberry wine.
In this embodiment, after the step (3), the walnut waxberry wine is filled into a glass container, and then irradiated with infrared light for two days to sterilize.
In this embodiment, in steps S3 and T4, the soil box is wrapped with cotton wool to keep warm.
Example 2
In the embodiment, the preparation method of the walnut waxberry wine comprises the steps of preparing oat wine juice, preparing walnut waxberry wine juice and mixing; wherein,
(1) the preparation method of the oat wine juice comprises the following steps:
s1, washing oat rice, steaming to obtain oat rice, and naturally cooling the oat rice to normal temperature;
s2, uniformly mixing the sweet wine yeast into the oat meal, wherein the weight ratio of the sweet wine yeast to the oat meal is 1: 480;
s3, filling oat meal into an earthen jar, sealing the opening of the earthen jar, then putting the earthen jar into a lightproof fermentation warehouse, keeping the temperature in the fermentation warehouse at 30 ℃, fermenting for 6 days, filtering the fermentation product in the earthen jar to obtain clear oat wine juice, and sealing and storing the oat wine juice;
(2) the preparation method of the walnut waxberry wine juice comprises the following steps:
t1, peeling fresh walnuts to obtain walnut kernels, and peeling fresh waxberries to obtain waxberry fruit particles;
t2, mixing walnut kernels and waxberry fruit particles according to the weight ratio of 6: 10, and crushing to obtain a pasty mixture;
t3, uniformly mixing yeast into the pasty mixture, and then uniformly mixing brown sugar powder into the pasty mixture, wherein the weight ratio of the yeast to the pasty mixture is 1: 360, and the weight ratio of the brown sugar to the pasty mixture is 25: 460;
t4, filling the pasty mixture into a soil jar, sealing the opening of the soil jar, then putting the soil jar into a lightproof fermentation warehouse, keeping the temperature in the fermentation warehouse at 30 ℃, and after fermenting for 30 days, filtering the fermentation product in the soil jar to obtain clear walnut and waxberry wine juice;
t5, adding honey into the walnut waxberry wine juice, wherein the weight ratio of the honey to the walnut waxberry wine juice is 1: 45;
(3) mixing: mixing the oat wine juice and the walnut waxberry wine juice according to the weight ratio of 5: 10 to obtain the walnut waxberry wine.
In this embodiment, after the step (3), the walnut waxberry wine is filled into a glass container, and then irradiated with infrared light for two days to sterilize.
In this embodiment, in steps S3 and T4, the soil box is wrapped with cotton wool to keep warm.
Example 3
In the embodiment, the preparation method of the walnut waxberry wine comprises the steps of preparing oat wine juice, preparing walnut waxberry wine juice and mixing; wherein,
(1) the preparation method of the oat wine juice comprises the following steps:
s1, washing oat rice, steaming to obtain oat rice, and naturally cooling the oat rice to normal temperature;
s2, uniformly mixing the sweet wine yeast into the oat meal, wherein the weight ratio of the sweet wine yeast to the oat meal is 1: 420;
s3, filling oat meal into an earthen jar, sealing the opening of the earthen jar, then putting the earthen jar into a lightproof fermentation warehouse, keeping the temperature in the fermentation warehouse at 25 ℃, after fermenting for 4 days, filtering a fermentation product in the earthen jar to obtain clear oat wine juice, and sealing and storing the oat wine juice;
(2) the preparation method of the walnut waxberry wine juice comprises the following steps:
t1, peeling fresh walnuts to obtain walnut kernels, and peeling fresh waxberries to obtain waxberry fruit particles;
t2, mixing and crushing walnut kernels and waxberry fruit particles according to the weight ratio of 3-8 to obtain a pasty mixture;
t3, uniformly mixing yeast into the pasty mixture, and then uniformly mixing brown sugar powder into the pasty mixture, wherein the weight ratio of the yeast to the pasty mixture is 1: 320, and the weight ratio of the brown sugar to the pasty mixture is 25: 420;
t4, filling the pasty mixture into a soil jar, sealing the opening of the soil jar, then putting the soil jar into a lightproof fermentation warehouse, keeping the temperature in the fermentation warehouse at 28 ℃, fermenting for 24 days, and filtering the fermentation product in the soil jar to obtain clear walnut and waxberry wine juice;
t5, adding honey into the walnut waxberry wine juice, wherein the weight ratio of the honey to the walnut waxberry wine juice is 1: 38;
(3) mixing: mixing the oat wine juice and the walnut waxberry wine juice according to the weight ratio of 4: 10 to obtain the walnut waxberry wine.
In this embodiment, after the step (3), the walnut waxberry wine is filled into a glass container, and then irradiated with infrared light for two days to sterilize.
In this embodiment, in steps S3 and T4, the soil box is wrapped with cotton wool to keep warm.
The foregoing is a more detailed description of the invention in connection with specific preferred embodiments and it is not intended that the invention be limited to these specific details. For those skilled in the art to which the invention pertains, several equivalent substitutions or obvious modifications can be made without departing from the spirit of the invention, and all the properties or uses are considered to be within the scope of the invention.
Claims (4)
1. A preparation method of walnut waxberry wine is characterized by comprising the steps of preparing oat wine juice, preparing walnut waxberry wine juice and mixing; wherein,
(1) the preparation method of the oat wine juice comprises the following steps:
s1, washing oat rice, steaming to obtain oat rice, and naturally cooling the oat rice to normal temperature;
s2, uniformly mixing the sweet wine yeast into the oat meal, wherein the weight ratio of the sweet wine yeast to the oat meal is 1: 320-480;
s3, filling oat meal into an earthen jar, sealing the opening of the earthen jar, then putting the earthen jar into a lightproof fermentation warehouse, keeping the temperature in the fermentation warehouse at 20-30 ℃, fermenting for 3-6 days, filtering the fermentation product in the earthen jar to obtain clarified oat wine juice, and sealing and storing the oat wine juice;
(2) the preparation method of the walnut waxberry wine juice comprises the following steps:
t1, peeling fresh walnuts to obtain walnut kernels, and peeling fresh waxberries to obtain waxberry fruit particles;
t2, mixing and crushing walnut kernels and waxberry fruit particles according to the weight ratio of 3-6: 10 to obtain a pasty mixture;
t3, uniformly mixing yeast into the pasty mixture, and then uniformly mixing brown sugar powder into the pasty mixture, wherein the weight ratio of the yeast to the pasty mixture is 1: 280-360, and the weight ratio of the brown sugar to the pasty mixture is 25: 380-460;
t4, filling the pasty mixture into a soil jar, sealing the opening of the soil jar, then putting the soil jar into a lightproof fermentation warehouse, keeping the temperature in the fermentation warehouse at 24-30 ℃, fermenting for 15-30 days, and filtering the fermentation product in the soil jar to obtain clear walnut and waxberry wine juice;
t5, adding honey into the walnut waxberry wine juice, wherein the weight ratio of the honey to the walnut waxberry wine juice is 1: 30-45;
(3) mixing: mixing the oat wine juice and the walnut waxberry wine juice according to the weight ratio of 3-5: 10 to obtain the walnut waxberry wine.
2. The preparation method of the walnut waxberry wine according to claim 1, which comprises the steps of preparing oat wine juice, preparing walnut waxberry wine juice and mixing; wherein,
(1) the preparation method of the oat wine juice comprises the following steps:
s1, washing oat rice, steaming to obtain oat rice, and naturally cooling the oat rice to normal temperature;
s2, uniformly mixing the sweet wine yeast into the oat meal, wherein the weight ratio of the sweet wine yeast to the oat meal is 1: 420;
s3, filling oat meal into an earthen jar, sealing the opening of the earthen jar, then putting the earthen jar into a lightproof fermentation warehouse, keeping the temperature in the fermentation warehouse at 25 ℃, after fermenting for 4 days, filtering a fermentation product in the earthen jar to obtain clear oat wine juice, and sealing and storing the oat wine juice;
(2) the preparation method of the walnut waxberry wine juice comprises the following steps:
t1, peeling fresh walnuts to obtain walnut kernels, and peeling fresh waxberries to obtain waxberry fruit particles;
t2, mixing and crushing walnut kernels and waxberry fruit particles according to the weight ratio of 3-8 to obtain a pasty mixture;
t3, uniformly mixing yeast into the pasty mixture, and then uniformly mixing brown sugar powder into the pasty mixture, wherein the weight ratio of the yeast to the pasty mixture is 1: 320, and the weight ratio of the brown sugar to the pasty mixture is 25: 420;
t4, filling the pasty mixture into a soil jar, sealing the opening of the soil jar, then putting the soil jar into a lightproof fermentation warehouse, keeping the temperature in the fermentation warehouse at 28 ℃, fermenting for 24 days, and filtering the fermentation product in the soil jar to obtain clear walnut and waxberry wine juice;
t5, adding honey into the walnut waxberry wine juice, wherein the weight ratio of the honey to the walnut waxberry wine juice is 1: 38;
(3) mixing: mixing the oat wine juice and the walnut waxberry wine juice according to the weight ratio of 4: 10 to obtain the walnut waxberry wine.
3. The method for preparing walnut waxberry wine according to claim 1, wherein after the step (3), the walnut waxberry wine is put into a glass container, and then irradiated with infrared light for two days to sterilize.
4. The method of claim 1, wherein the insulation is performed by wrapping the earthen jar with cotton wool in steps S3 and T4.
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| CN201811420713.8A CN109181996A (en) | 2018-11-26 | 2018-11-26 | A kind of preparation method of walnut red hayberry wine |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811420713.8A CN109181996A (en) | 2018-11-26 | 2018-11-26 | A kind of preparation method of walnut red hayberry wine |
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Application publication date: 20190111 |