CN109628263A - A kind of raspberry fruit wine and preparation method thereof - Google Patents
A kind of raspberry fruit wine and preparation method thereof Download PDFInfo
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- CN109628263A CN109628263A CN201910061569.1A CN201910061569A CN109628263A CN 109628263 A CN109628263 A CN 109628263A CN 201910061569 A CN201910061569 A CN 201910061569A CN 109628263 A CN109628263 A CN 109628263A
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- 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 2
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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
Abstract
The invention discloses a kind of raspberry fruit wine and preparation method thereof, it is related to fruit wine technical field, it solves due to the tender succulence of raspberry fresh fruit, can the preservation time it is short, it seasonal can only consume, the problem for causing the economic value of raspberry lower, its key points of the technical solution are that: it is mainly prepared by the raw material of following parts by weight: 60-70 parts of fruit of raspberry, 18-22 parts of hickory chick, 13-16 parts of peony petal, with by raspberry, tree peony and hickory chick are prepared by mixing into wine products, not only remain nutritional ingredient abundant in raspberry, additionally provide a variety of amino acid needed by human and selenium element abundant, in conjunction with the astragalin in tree peony, also there is regulating menstruation and activating blood, resolving sputum removing toxic substances, improving eyesight that arresting seminal emission kidney-nourishing is supporing yang, detumescence, promoting digestion, the effect of weight-reducing and other effects.
Description
Technical field
The present invention relates to fruit wine technical fields, more specifically, it relates to a kind of raspberry fruit wine and preparation method thereof.
Background technique
Rubus corchorifolius also known as raspberry, upright shrub are 1-3 meters high；Branch tool prickle, is pubescence when young.Dan Ye, it is oval to drape over one's shoulders to ovate
Aciculiform give birth in endroit, mountain valley, wasteland, small stream side and density shrubbery at humidity, at present not yet by artificial introducing and planting more.
The month at florescence 2-3, the fruiting period 4-6 month.Have the supporing yang improving eyesight of arresting seminal emission kidney-nourishing, sober up quench the thirst, resolving sputum removing toxic substances the effect of, cure mainly kidney deficiency, lose
The diseases such as smart, drunk, erysipelas.Leaf slight bitter, the diseases such as removing toxic substances, detumescence, sore etc., abscess of throat, multiple abscess, mazoitis.
Currently, China raspberry is resourceful, cultivated area is increasing；It, can preservation due to the tender succulence of raspberry fresh fruit
Time is short, seasonal can only consume.And the nutritive value that can retain fresh fruit after wine products is manufactured with red raspberry fruits,
Meet the consumption requirement of Various Seasonal, therefore, fast development is able to raspberry production fruit wine.
Peony, Chinese medicine name are the flower of Ranunculaceae Chinese herbaceous peony platymiscium tree peony, are usually used in menoxenia, dysmenorrhea.
Petal 5, or be polyphyll, rosiness, reddish violet, pink to white, usually make a variation very big, obovate, and it is 5-8 centimetres long, it is wide
4.2-6 centimetres, top is in irregular wavy.
Hickory chick is the rare edible fungus of saddle Cordycepps morchella.Wild toadstool, fructification is smaller or medium, 6-
14.5cm, cap ellipse to oval, top are blunt；There are many small ruts on surface, and appearance is like sheep tripe, and small rut irregular shape is extremely
Subcircular, eggshell color, rib color is thin, irregularly intersects；Small rut inner surface cloth is with hymenium, and hymenium is by ascus
And lateral filament composition；Ascus is in oval column, clear, colorless；Ascus includes the ascospore of 8 single-row layouts, and ascospore length is ellipse
Net form, clear, colorless；Lateral filament ultimate swelling, stem near-white, smooth surface is hollow, and base portion expands and has sometimes irregular
Slot.
Currently, there has been no the fruit wine made using raspberry, tree peony and hickory chick as primary raw material.By raspberry, tree peony and sheep tripe
The wine products that bacterium is mixed with not only remain nutritional ingredient abundant in raspberry, additionally provide a variety of ammonia needed by human
Base acid and selenium element abundant also have that regulating menstruation and activating blood, resolving sputum removing toxic substances, arresting seminal emission kidney-nourishing is supporing yang in conjunction with the astragalin in tree peony
Improving eyesight, detumescence, promoting digestion and other effects；In addition, prepared wine products aromatic taste, clear and color are true.
Summary of the invention
The object of the present invention is to provide a kind of raspberry fruit wine, have raspberry, tree peony and hickory chick being prepared by mixing into fruit wine
Product not only remains nutritional ingredient abundant in raspberry, additionally provides a variety of amino acid needed by human and selenium abundant
Element also has regulating menstruation and activating blood, resolving sputum removing toxic substances, arresting seminal emission kidney-nourishing is supporing yang improving eyesight, reduces swelling, helps digestion and lead in conjunction with the astragalin in tree peony
The effect of stagnant, weight-reducing and other effects.
Above-mentioned technical purpose of the invention has the technical scheme that a kind of raspberry fruit wine, mainly by
The raw material of following parts by weight is prepared: 60-70 parts of fruit of raspberry, 18-22 parts of hickory chick, 13-16 parts of peony petal.
Using raspberry, tree peony and hickory chick as raw material be mixed at wine products, not only remain abundant in raspberry
The nutritional ingredients such as vitamin B1, vitamin B2, vitamin E, carotene improve the economic value of raspberry；Hickory chick raw material
Additionally provide a variety of amino acid needed by human and selenium element abundant；In conjunction with the astragalin ingredient in tree peony, also has and adjust
Through promoting blood circulation, resolving sputum removing toxic substances, arresting seminal emission kidney-nourishing is supporing yang improving eyesight, detumescence, promoting digestion, weight-reducing and other effects；In addition, by raspberry, tree peony and
After the ingredient of hickory chick is mixed with pigment, keep wine products aromatic taste, clear and color true.
Preferably, the hickory chick is the powder that diameter is less than 0.5-1.0mm, convenient for by vitamin, the ammonia in hickory chick
Base acid and pigment are dissolved in water, enhance the utilization rate of hickory chick.
It is a further object of the present invention to provide a kind of preparation methods of raspberry fruit wine, have raspberry, tree peony and hickory chick
Wine products are prepared by mixing into, nutritional ingredient abundant in raspberry is not only remained, additionally provide a variety of amino needed by human
Selenium element sour and abundant also has that regulating menstruation and activating blood, resolving sputum removing toxic substances, that arresting seminal emission kidney-nourishing is supporing yang is bright in conjunction with the astragalin in tree peony
The effect of mesh, detumescence, promoting digestion, weight-reducing and other effects.
Above-mentioned technical purpose of the invention has the technical scheme that a kind of preparation side of raspberry fruit wine
Method, comprising the following steps:
S1. raw material selects: after fruit of raspberry is cleaned, obtaining raspberry pulp by blender stirring homogenate；
S2. prepared by juice of raspberry: after raspberry pulp is put into fermentor, addition pectase, raspberry ketone, raspberry flower and sulfuric acid
Potassium obtains juice of raspberry after filtering to raspberry pulp；
S3. composition adjustment: the pH value of juice of raspberry is adjusted to 3.5-4.0 by addition potassium carbonate and saleratus, is then added
Add sugar cube that the sugar content of juice of raspberry is adjusted to 180g/L；
S4. it activated yeast: weighs dry ferment and dissolves in the sugar cube aqueous solution of 8-10 times of quality, under 35-40 degree water temperature
Activate 20-30min；
S5. main fermentation: the yeast juice of activation is put into juice of raspberry, carries out main hair under the conditions of the temperature of 25-28 degree
Ferment will obtain karusen after filtering fermentation liquor；
S6. prepared by peony petal: the bennet in fresh peony being removed, obtains peony after retaining peony bud
Valve；
S7. post-fermentation: peony petal and hickory chick are put into karusen, the post-fermentation under the conditions of temperature of 18-22 degree
It 10-14 days, is made fruit wine original is obtained after the karusen filtering after post-fermentation；
S8. wine products prepare: by fruit wine original make clarified, ageing and it is canned after obtain wine products.
Preferably, in step s 6, the preparation of the peony petal further include: be put into boiling water after being crushed peony petal
Decocted, obtain peony petal liquor after peony petal aqueous solution is filtered and distilled, convenient for by the pigment of peony petal, at
Divide and fragrance is precipitated by way of liquor, improve the preparation efficiency of wine products, keeps the aromatic taste of wine products, clarification saturating
Bright and color is true.
Preferably, the decoction temperature of the peony petal asks that 80-90 degree, Shi Changwei 45-60min carry out peony petal
It slowly decocts, can occur to avoid the case where pigment, ingredient and fragrance of high temperature peony petal, improve wine products system
Standby quality.
Preferably, the concentration of the peony petal liquor is 50-80g/L, so that the wine products of preparation are with enough
Fragrance.
Preferably, in the step s 7, the dispensing of hickory chick can also be to be put into juice of raspberry together with yeast juice in S5,
Convenient for extending the time that various composition is precipitated in hickory chick, the utilization rate of hickory chick is further improved.
In conclusion the invention has the following advantages: being prepared by mixing into as raw material using raspberry, tree peony and hickory chick
Wine products not only remain the nutritional ingredients such as vitamin B1 abundant in raspberry, vitamin B2, vitamin E, carotene,
Improve the economic value of raspberry；Additionally provide a variety of amino acid needed by human and selenium element abundant；In conjunction in tree peony
Astragalin ingredient, also there is regulating menstruation and activating blood, resolving sputum removing toxic substances, arresting seminal emission kidney-nourishing is supporing yang function such as improving eyesight, detumescence, promoting digestion, weight-reducing
Effect；In addition, after the ingredient of raspberry, tree peony and hickory chick is mixed with pigment, make wine products aromatic taste, clear and
Color is true.
Specific embodiment
The technical scheme of the invention is described in detail through specific implementation examples.
Embodiment 1
A kind of raspberry fruit wine, is mainly prepared by the raw material of following parts by weight: 60 parts of fruit of raspberry, 18 parts of hickory chick,
16 parts of peony petal.
The preparation method of raspberry fruit wine, comprising the following steps:
(1) raw material selects: the fresh raspberry of selected maturation, goes young and cleaning to obtain the raspberry fruit of the above parts by weight raspberry
After reality, raspberry pulp is obtained by blender stirring homogenate.
(2) prepared by juice of raspberry: after raspberry pulp is put into fermentor, addition pectase, raspberry ketone, raspberry flower and sulfuric acid
Potassium obtains juice of raspberry after filtering to raspberry pulp.
(3) composition adjustment: potassium carbonate and saleratus are added by the pH value of juice of raspberry and is adjusted to 3.5, then addition side
The sugar content of juice of raspberry is adjusted to 180g/L by sugar.
(4) activated yeast: weighing dry ferment and dissolves in the sugar cube aqueous solution of 10 times of quality, activates under 35 degree of water temperatures
30min。
(5) main fermentation: the yeast juice of activation is put into juice of raspberry, carries out main fermentation under the conditions of 26 degree of temperature,
Karusen will be obtained after filtering fermentation liquor.
(6) prepared by peony petal: the bennet in fresh peony being removed, obtains the above weight after retaining peony bud
The peony petal of part.
(7) post-fermentation: peony petal and hickory chick are put into karusen, the post-fermentation 10 under the conditions of 22 degree of temperature
It, makes fruit wine original is obtained after the karusen filtering after post-fermentation.
(8) wine products prepare: by fruit wine original make clarified, ageing and it is canned after obtain wine products.
Embodiment 2
A kind of raspberry fruit wine, is mainly prepared by the raw material of following parts by weight: 70 parts of fruit of raspberry, 22 parts of hickory chick,
13 parts of peony petal.
The preparation method of raspberry fruit wine, comprising the following steps:
(1) raw material selects: the fresh raspberry of selected maturation, goes young and cleaning to obtain the raspberry fruit of the above parts by weight raspberry
After reality, raspberry pulp is obtained by blender stirring homogenate.
(2) prepared by juice of raspberry: after raspberry pulp is put into fermentor, addition pectase, raspberry ketone, raspberry flower and sulfuric acid
Potassium obtains juice of raspberry after filtering to raspberry pulp.
(3) composition adjustment: potassium carbonate and saleratus are added by the pH value of juice of raspberry and is adjusted to 3.7, then addition side
The sugar content of juice of raspberry is adjusted to 180g/L by sugar.
(4) activated yeast: weighing dry ferment and dissolves in the sugar cube aqueous solution of 8 times of quality, activates under 40 degree of water temperatures
20min。
(5) main fermentation: the yeast juice of activation is put into juice of raspberry, carries out main fermentation under the conditions of 28 degree of temperature,
Karusen will be obtained after filtering fermentation liquor.
(6) prepared by peony petal: the bennet in fresh peony being removed, obtains the above weight after retaining peony bud
The peony petal of part.
(7) post-fermentation: peony petal and hickory chick are put into karusen, the post-fermentation 14 under the conditions of 20 degree of temperature
It, makes fruit wine original is obtained after the karusen filtering after post-fermentation.
(8) wine products prepare: by fruit wine original make clarified, ageing and it is canned after obtain wine products.
Embodiment 3
A kind of raspberry fruit wine, is mainly prepared by the raw material of following parts by weight: 65 parts of fruit of raspberry, 20 parts of hickory chick,
15 parts of peony petal.
The preparation method of raspberry fruit wine, comprising the following steps:
(1) raw material selects: the fresh raspberry of selected maturation, goes young and cleaning to obtain the raspberry fruit of the above parts by weight raspberry
After reality, raspberry pulp is obtained by blender stirring homogenate.
(2) prepared by juice of raspberry: after raspberry pulp is put into fermentor, addition pectase, raspberry ketone, raspberry flower and sulfuric acid
Potassium obtains juice of raspberry after filtering to raspberry pulp.
(3) composition adjustment: potassium carbonate and saleratus are added by the pH value of juice of raspberry and is adjusted to 4.0, then addition side
The sugar content of juice of raspberry is adjusted to 180g/L by sugar.
(4) activated yeast: weighing dry ferment and dissolves in the sugar cube aqueous solution of 9 times of quality, activates under 37 degree of water temperatures
25min。
(5) main fermentation: the yeast juice of activation and hickory chick are put into juice of raspberry, under the conditions of 25 degree of temperature into
Row main fermentation will obtain karusen after filtering fermentation liquor.
(6) prepared by peony petal: the bennet in fresh peony being removed, obtains the above weight after retaining peony bud
The peony petal of part is put into boiling water after being crushed peony petal and decocts, after peony petal aqueous solution is filtered and distilled
Obtain the peony petal liquor that concentration is 50g/L.
(7) post-fermentation: peony petal is put into karusen, the post-fermentation 12 days under the conditions of 20 degree of temperature, is sent out by after
Fruit wine original wine is obtained after karusen filtering after ferment.
(8) wine products prepare: by fruit wine original make clarified, ageing and it is canned after obtain wine products.
The raspberry fruit wine prepared in embodiment 1, embodiment 2 and embodiment 3 is detected, wherein set in embodiment 1
The certain kind of berries, tree peony and the nutritional ingredient of hickory chick storage rate are respectively 83.37%, 79.20% and 94.36%, raspberry in embodiment 2,
The nutritional ingredient storage rate of tree peony and hickory chick is respectively 82.77%, 78.94% and 93.46%, raspberry, tree peony in embodiment 3
Nutritional ingredient storage rate with hickory chick is respectively 83.84%, 83.27% and 97.23%；The fruit wine prepared in embodiment 3 produces
The taste of product is more preferably aromatic compared with the taste of the wine products prepared in embodiment 2 and embodiment 1；The fruit wine prepared in embodiment 3
Color more preferably natural reality of the color of product compared with the wine products prepared in embodiment 2 and embodiment 1；Embodiment 1 and implementation
The clarity of the wine products prepared in example 2 is higher compared with the clarity of the wine products prepared in embodiment 3.
This specific embodiment is only explanation of the invention, is not limitation of the present invention, those skilled in the art
Member can according to need the modification that not creative contribution is made to the present embodiment after reading this specification, but as long as at this
All by the protection of Patent Law in the scope of the claims of invention.
Claims (7)
1. a kind of raspberry fruit wine, it is characterized in that: being mainly prepared by the raw material of following parts by weight: 60-70 parts of fruit of raspberry, sheep
18-22 parts of tripe bacterium, 13-16 parts of peony petal.
2. a kind of raspberry fruit wine according to claim 1, it is characterized in that: the hickory chick is that diameter is less than 0.5-1.0mm
Powder.
3. a kind of preparation method of raspberry fruit wine as claimed in claim 1, it is characterized in that: the following steps are included:
S1. raw material selects: after fruit of raspberry is cleaned, obtaining raspberry pulp by blender stirring homogenate；
S2. prepared by juice of raspberry: after raspberry pulp is put into fermentor, addition pectase, raspberry ketone, raspberry flower and potassium sulfate,
Juice of raspberry is obtained after filtering to raspberry pulp；
S3. composition adjustment: the pH value of juice of raspberry is adjusted to 3.5-4.0 by addition potassium carbonate and saleratus, then addition side
The sugar content of juice of raspberry is adjusted to 180g/L by sugar；
S4. it activated yeast: weighs dry ferment and dissolves in the sugar cube aqueous solution of 8-10 times of quality, activated under 35-40 degree water temperature
20-30min；
S5. main fermentation: the yeast juice of activation is put into juice of raspberry, and main fermentation is carried out under the conditions of the temperature of 25-28 degree, will
Karusen is obtained after filtering fermentation liquor；
S6. prepared by peony petal: the bennet in fresh peony being removed, obtains peony petal after retaining peony bud；
S7. post-fermentation: peony petal and hickory chick are put into karusen, the post-fermentation 10-14 under the conditions of temperature of 18-22 degree
It, makes fruit wine original is obtained after the karusen filtering after post-fermentation；
S8. wine products prepare: by fruit wine original make clarified, ageing and it is canned after obtain wine products.
4. a kind of preparation method of raspberry fruit wine according to claim 3, it is characterized in that: in step s 6, the tree peony
The preparation of petal further include: be put into boiling water and decoct after being crushed peony petal, peony petal aqueous solution is filtered and steamed
Peony petal liquor is obtained after evaporating.
5. the preparation method of a kind of raspberry fruit wine according to claim 4, it is characterized in that: the decoction temperature of the peony petal
Degree asks 80-90 degree, Shi Changwei 45-60min.
6. the preparation method of a kind of raspberry fruit wine according to claim 5, it is characterized in that: the peony petal liquor is dense
Degree is 50-80g/L.
7. a kind of preparation method of raspberry fruit wine according to claim 3-6 any one, it is characterized in that: in step S7
In, the dispensing of hickory chick can also be to be put into juice of raspberry together with yeast juice in S5.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110093225A (en) * | 2019-05-21 | 2019-08-06 | 广西民族师范学院 | A kind of raspberry white wine and preparation method thereof |
| CN110527609A (en) * | 2019-09-27 | 2019-12-03 | 贵州省亚热带作物研究所 | A kind of zymotechnique of raspberry fruit wine |
| CN110791399A (en) * | 2019-12-10 | 2020-02-14 | 临夏县天池高原生态农业有限责任公司 | Quinoa and morchella liquor and preparation method thereof |
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2019
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110093225A (en) * | 2019-05-21 | 2019-08-06 | 广西民族师范学院 | A kind of raspberry white wine and preparation method thereof |
| CN110527609A (en) * | 2019-09-27 | 2019-12-03 | 贵州省亚热带作物研究所 | A kind of zymotechnique of raspberry fruit wine |
| CN110791399A (en) * | 2019-12-10 | 2020-02-14 | 临夏县天池高原生态农业有限责任公司 | Quinoa and morchella liquor and preparation method thereof |
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