CN1093402A - The preparation method of Stenocalyx micheli's fruit wine - Google Patents

The preparation method of Stenocalyx micheli's fruit wine Download PDF

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Publication number
CN1093402A
CN1093402A CN 93104302 CN93104302A CN1093402A CN 1093402 A CN1093402 A CN 1093402A CN 93104302 CN93104302 CN 93104302 CN 93104302 A CN93104302 A CN 93104302A CN 1093402 A CN1093402 A CN 1093402A
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CN
China
Prior art keywords
fruit
fruit wine
fermentation
wine
stenocalyx micheli
Prior art date
Application number
CN 93104302
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Chinese (zh)
Inventor
吴明
Original Assignee
南靖县兴源果酒厂
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Publication date
Application filed by 南靖县兴源果酒厂 filed Critical 南靖县兴源果酒厂
Priority to CN 93104302 priority Critical patent/CN1093402A/en
Publication of CN1093402A publication Critical patent/CN1093402A/en

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Abstract

A kind of myrtle fruit method for preparing medicated wine comprises (one) pre-treatment, (two) full dried fruit method fermentation, and (three) fermented liquid separates, and (four) blend, (five) fruit wine can and packing.The fruit wine that the present invention adopts the natural plant composition fermentation to make, be rich in the nutritive ingredient such as amino acid, organic acid, flavonoid glycoside, carbohydrate of needed by human body, have wind-damp dispelling, strengthening the spleen and stomach, promoting blood circulation and removing obstruction in channels, astringing to arrest diarrhea, nourishing is enriched blood, the pregnant woman is antiabortive, effects such as the puerpera stimulates the secretion of milk are the pure natural health-care fruit wine that a kind of present age, domestic and international people's hobby was drunk.

Description

The preparation method of Stenocalyx micheli's fruit wine

The present invention relates to a kind of preparation method who is rich in Stenocalyx micheli's fruit wine of nutrition and drug effect.

Wine is a kind of specialty beverages, and people are commonly used for efficacy-enhancing ingredient.People's E-at pleasure, drink with measure is good for health, but excessive drinking damages health on the contrary.On the current market diversified fruit wine is arranged, but often there are weak points such as the pigment that is mixed with synthetic, additive, starter in it.

The objective of the invention is to exempt source of pollution, utilize the natural wild fruit Stenocalyx micheli be rich in nutrition and drug effect,, successfully brew a kind of constitute by natral plant ingredients, pure natural fruit wine with unique health-care effect through the science preparation.

The present invention looks into new result through the series retrieval of Fujian Province's scientific information research institute, does not find document, patent and the achievement of product of the present invention.

The object of the present invention is achieved like this, and concrete preparation technology's method is as follows:

One. raw material and auxiliary material

(1) raw material

(1) myrtle fruit: mellow fruit

(2) sticky rice wine: use the good quality rice brew

(2) auxiliary material

(1) white sugar: first grade, glucose: food grade

(2) ginger, thorn shell grass, Elephantopus scaber L., Rough Melic: do not have go mouldy, free from insect pests, inclusion-free

Two. preparation technology's condition and method (Fig. 1 is seen in technical process)

(1) pre-treatment

(1) myrtle fruit must be through clean, selected, airing.

(2) mix forage: will clean earlier, ginger and edulcoration, the drying in the sun of airing sting shell grass, Elephantopus scaber L., Rough Melic all by balanced mix, be ground into the forage that mixes of smalls.

(2) full dried fruit method fermentation

(1) batching (kilogram):

Myrtle fruit 100

White sugar 10-20

Glucose 2-6

Mix forage 0.5-1

(2) fermentation: by above-mentioned batching, earlier white sugar, glucose and mixing forage are mixed, as the fermentation material.In fermentation vat (or cylinder), put one deck myrtle fruit then, spread down one deck fermentation material again, till remaining volumetrical 1/10th spaces, cover the lid that leaves venting hole again.During the fermentation, controlled temperature is 20-45 ℃, allows it ferment voluntarily 40-50 hour, after this just oozes out a large amount of Fructus rhodomyrti fermented solutions.

(3) fermented liquid separates

Fructus rhodomyrti fermented solution is filtered with scalping, collect filtrate for later use, fruit discards with the material slag.The wine degree of fermented liquid is 13 °-15 °.

(4) blend

Earlier fermented liquid is filtered with 100 mesh sieves, collect filtrate, sediment discards.With this filtrate and sticky rice wine, be 0.4-0.6 by weight: 1 blends, and can make the early-products of Stenocalyx micheli's fruit wine then.Treat after the early-products ageing 1 year that through filtering with 120 mesh sieves, the filtrate of collecting reddish-brown is the elaboration of " Stenocalyx micheli's fruit wine ".

(5) fruit wine can and packing

(1) can: on Bottling Line, by quantitatively injecting clean aseptic bottle, gland seals again with Stenocalyx micheli's fruit wine.

(2) packing: the bottled fruit wine that can is good is tested, decals, vanning, is " Stenocalyx micheli's fruit wine " finished product.

Implement the effect that the present invention obtains:

(1) the present invention successfully utilizes wild myrtle fruit to contain the necessary nutritions of human body such as rich in amino acid, organic acid, flavonoid glycoside, carbohydrate, through the fruit wine of brew of the present invention, is keeping natural color.Through clinical trial, drinking of said product has wind-damp dispelling, strengthening the spleen and stomach, promoting blood circulation and removing obstruction in channels, astringing to arrest diarrhea, nourishing is enriched blood, and the pregnant woman is antiabortive, puerpera's effect such as stimulate the secretion of milk, and long-term drinking can improve a poor appetite, strong physique.

(2) former, the abundant natural wild plant resource of auxiliary material employing of the present invention, do not use any artificial synthetic pigment, additive, starter etc., the fruit wine of institute's brew meets people's hobby and drinks the natural beverage demand, foreign exchange earning can be provided, and the fruit of fermenting is also recyclable medicinal, has good economic benefits and social benefit.

(3) fruit wine of brew of the present invention reaches the index request of fermented wine hygienic standard (GB2758) and company standard (Q/350627NXJ01-92), and (No. the 046th, [92] Zhang inspectionization word) is up to the standards through Zhangzhou City, Fujian Province product quality inspection institute.

The present invention is further described below in conjunction with Fig. 1 and embodiment.Fig. 1 is the process flow sheet that the present invention makes Stenocalyx micheli's fruit wine.

(1) pre-treatment

(1) selected 100 kilograms of myrtle fruits, through cleaning, standby behind the airing surface-moisture.

(2) mix forage be with clean, ginger and edulcoration, the drying in the sun of airing sting shell grass, Elephantopus scaber L., Rough Melic all by balanced mix, be ground into the compound of smalls.

(2) full dried fruit method fermentation

(1) batching (kilogram):

Myrtle fruit 100

White sugar 10-20

Glucose 2-6

Mix forage 0.5-1

(2) fermentation: by above-mentioned batching, earlier white sugar, glucose and mixing forage are mixed, as the fermentation material, in fermentation vat (or cylinder), put one deck myrtle fruit then, spread down one deck fermentation material again, till remaining volumetrical 1/10th spaces, add a cover again, and suitably leave venting hole, with the discharging fermentation gas.Answer running check, prevent that fermented liquid from overflowing.During the fermentation, controlled temperature is 20-45 ℃, allows it ferment voluntarily 40-50 hour, after this just oozes out a large amount of Fructus rhodomyrti fermented solutions.

(3) fermented liquid separates

Fructus rhodomyrti fermented solution is filtered with scalping, collect filtrate for later use, fruit discards with the material slag.Fermented liquid wine degree is 13 °-15 °.

(4) blend

Earlier fermented liquid is filtered with 100 mesh sieves, collect filtrate, sediment discards.With this filtrate and sticky rice wine, be 0.4-0.6 by weight: 1 blends, and can make Stenocalyx micheli's fruit wine early-products then.Treat after this early-products ageing 1 year that through filtering with 120 mesh sieves, the filtrate of collecting reddish-brown is the elaboration of Stenocalyx micheli's fruit wine again.But 100 kilograms of myrtle fruit brews go out Stenocalyx micheli's fruit wine of 90-110 kilogram.

(5) fruit wine can and packing

1. can: on Bottling Line, by quantitatively injecting clean aseptic bottle, gland seals again with Stenocalyx micheli's fruit wine.

2. packing: the bottled fruit wine that can is good is tested, decals, vanning, is " Stenocalyx micheli's fruit wine " finished product.

The present invention all adopts the Stenocalyx micheli's fruit wine by natral plant ingredients fermentation brew, have wind-damp dispelling, strengthening the spleen and stomach, promoting blood circulation and removing obstruction in channels, nourish and enrich blood, the pregnant woman is antiabortive, puerpera's effect such as stimulate the secretion of milk is the pure natural health-care fruit wine that a kind of domestic and international people's hobby is drunk.

Claims (6)

1. the preparation method of Stenocalyx micheli's fruit wine is characterized in that this preparation method comprises: (one) pre-treatment, and (two) full dried fruit method fermentation, (three) fermented liquid separates, and (four) blend, (five) fruit wine can and packing.
2. according to the preparation method of claim 1 Stenocalyx micheli fruit wine described () pre-treatment, it is characterized in that (one) pre-treatment comprises:
(1) myrtle fruit must be through clean, selected, airing.
(2) mix forage: will clean earlier, ginger and edulcoration, the drying in the sun of airing sting shell grass, Elephantopus scaber L., Rough Melic all by balanced mix, be ground into the forage that mixes of smalls.
3. according to the full dried fruit method fermentation of the preparation method of claim 1 Stenocalyx micheli fruit wine described (two), it is characterized in that (two) full dried fruit method fermentation comprises:
(1) batching (kilogram):
Myrtle fruit 100
White sugar 10-20
Glucose 2-6
Mix forage 0.5-1
(2) fermentation: by above-mentioned batching, earlier white sugar, glucose and mixing forage are mixed, as the fermentation material, in fermentation vat (or cylinder), put one deck myrtle fruit then, spread down one deck fermentation material again, till remaining volumetrical 1/10th spaces, add a cover again, and suitably leave venting hole.During the fermentation, controlled temperature is 20-45 ℃, allows it ferment voluntarily 40-50 hour, after this just oozes out a large amount of Fructus rhodomyrti fermented solutions.
4. separate according to the preparation method of claim 1 Stenocalyx micheli fruit wine described (three) fermented liquid, it is characterized in that it is to allow Fructus rhodomyrti fermented solution filter with scalping that (three) fermented liquid separates, collect filtrate, fruit discards with the material slag, and the wine degree of fermented liquid is 13 °-15 °.
5. blend according to the preparation method of claim 1 Stenocalyx micheli fruit wine described (four), it is characterized in that (four) blend is earlier fermented liquid to be filtered with 100 mesh sieves, collect filtrate, sediment discards, and then with filtrate and sticky rice wine, be 0.4-0.6 by weight: 1 blends, can make the early-products of Stenocalyx micheli's fruit wine, treat after the early-products ageing 1 year that through filtering with 120 mesh sieves, the filtrate of collecting reddish-brown is the elaboration of Stenocalyx micheli's fruit wine.
6. according to the preparation method of claim 1 Stenocalyx micheli fruit wine described (five) fruit wine can and packing, it is characterized in that (five) fruit wine can and packing comprise:
(1) can: on Bottling Line, by quantitatively injecting clean aseptic bottle, gland seals again with Stenocalyx micheli's fruit wine.
(2) packing: the bottled fruit wine that can is good is tested, decals, vanning, is Stenocalyx micheli's fruit wine finished product.
CN 93104302 1993-04-09 1993-04-09 The preparation method of Stenocalyx micheli's fruit wine CN1093402A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN 93104302 CN1093402A (en) 1993-04-09 1993-04-09 The preparation method of Stenocalyx micheli's fruit wine

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN 93104302 CN1093402A (en) 1993-04-09 1993-04-09 The preparation method of Stenocalyx micheli's fruit wine

Publications (1)

Publication Number Publication Date
CN1093402A true CN1093402A (en) 1994-10-12

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Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2002099030A1 (en) * 2001-06-05 2002-12-12 Buxian Wang Myrtaceae wine and process thereof
CN102296015A (en) * 2011-08-23 2011-12-28 王怀中 Downy rosemyrtle fruit wine and processing method thereof
CN103045430A (en) * 2012-12-03 2013-04-17 暨南大学 Anthocyanin-rich fructus rhodomyrti fermented fruit wine and preparation method thereof
CN103255040A (en) * 2013-05-30 2013-08-21 郑通彪 Manufacturing method of myrtle sparkling wine
CN103540472A (en) * 2013-10-30 2014-01-29 覃楚越 Preparation method of myrtle fruit wine
CN103614274A (en) * 2013-11-25 2014-03-05 杨华 Method for brewing full-fermentation type rhodomyrtus tomentosa fruit wine
CN103666911A (en) * 2013-11-27 2014-03-26 廖智明 Myrtle wine
CN104450397A (en) * 2014-11-29 2015-03-25 罗生芳 Preparation method of glutinous rice wine containing dendrobium officinale
CN104450445A (en) * 2014-11-28 2015-03-25 柳州贵族酒业有限公司 Myrtle wine and preparation method thereof
CN105154290A (en) * 2015-10-13 2015-12-16 戚炎月 Myrtle wine and preparation method thereof
CN105907518A (en) * 2016-05-12 2016-08-31 安徽安庆市金徽酒业有限公司 Chaenomeles lagenaria wine and preparation method thereof
CN106701422A (en) * 2017-01-13 2017-05-24 广西运亨酒业有限公司 Health-care fructus rhodomyrti wine

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2002099030A1 (en) * 2001-06-05 2002-12-12 Buxian Wang Myrtaceae wine and process thereof
CN102296015A (en) * 2011-08-23 2011-12-28 王怀中 Downy rosemyrtle fruit wine and processing method thereof
CN103045430A (en) * 2012-12-03 2013-04-17 暨南大学 Anthocyanin-rich fructus rhodomyrti fermented fruit wine and preparation method thereof
CN103255040A (en) * 2013-05-30 2013-08-21 郑通彪 Manufacturing method of myrtle sparkling wine
CN103540472A (en) * 2013-10-30 2014-01-29 覃楚越 Preparation method of myrtle fruit wine
CN103614274A (en) * 2013-11-25 2014-03-05 杨华 Method for brewing full-fermentation type rhodomyrtus tomentosa fruit wine
CN103666911A (en) * 2013-11-27 2014-03-26 廖智明 Myrtle wine
CN104450445A (en) * 2014-11-28 2015-03-25 柳州贵族酒业有限公司 Myrtle wine and preparation method thereof
CN104450397A (en) * 2014-11-29 2015-03-25 罗生芳 Preparation method of glutinous rice wine containing dendrobium officinale
CN105154290A (en) * 2015-10-13 2015-12-16 戚炎月 Myrtle wine and preparation method thereof
CN105907518A (en) * 2016-05-12 2016-08-31 安徽安庆市金徽酒业有限公司 Chaenomeles lagenaria wine and preparation method thereof
CN106701422A (en) * 2017-01-13 2017-05-24 广西运亨酒业有限公司 Health-care fructus rhodomyrti wine

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