CN109762697A - A kind of preparation method of fingered citron brewed wine - Google Patents
A kind of preparation method of fingered citron brewed wine Download PDFInfo
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- CN109762697A CN109762697A CN201910246975.5A CN201910246975A CN109762697A CN 109762697 A CN109762697 A CN 109762697A CN 201910246975 A CN201910246975 A CN 201910246975A CN 109762697 A CN109762697 A CN 109762697A
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Abstract
The present invention provides a kind of preparation methods of fingered citron brewed wine, it is related to drinks brewing technology field, purpose is that will have the fingered citron of health care function to be applied to field of wine brewing, solve the problems, such as fingered citron increment value preserving, the present invention is by impregnating glutinous rice, steamed rice, shower, enter altar, then fingered citron is cleaned, it is broken, squeezing, fermentation, enter altar, with the common diastatic fermentation of glutinous rice, then through two different post-processings, obtain the higher fingered citron white wine of alcoholic strength and the lower fingered citron fruit wine of alcoholic strength, the different fingered citron brewed wine of two kinds of alcoholic strengths, all have the effect of health-care body-nourishing, it is able to satisfy the crowd that drinks for there are different demands to alcoholic strength simultaneously, solve the problems, such as fingered citron value preserving and appreciation.
Description
Technical field
The present invention relates to drinks brewing technology field, in particular to a kind of preparation method of fingered citron brewed wine.
Background technique
The effect of fingered citron is sweet in flavor, pungent, bitter, warm-natured nontoxic, enters liver stomach meridian, soothing liver and strengthening spleen stomach function regulating, furthermore fingered citron promoting the circulation of qi is not hurt
The characteristics of gas, is also applied for the elderly, and clinical Chinese patent drug to be made, long term usage can reach the effect of health-care more.
Rice wine has promotion appetite, helps digest, the cold qi-restoratives of temperature, refreshes oneself and recovers from fatigue and other effects, and rice wine contains more than ten kinds of amino acid,
Wherein having 8 kinds is that human body cannot synthesize and required, and the content of lysine is higher by number than grape wine and beer in every liter of rice wine
Times, protein in rice wine be in wine most, and the overwhelming majority exists in the form of peptide and amino acid, is easily absorbed by the body
It utilizes, rice wine can promote the absorption of the minerals such as synthesis and calcium, magnesium, the iron of B family vitamin, improve the immunity of body and disease-resistant
Power.
And the relevant report that fingered citron is applied to wine fermentation field is temporarily had no at present, most of fingered citron fruit is only used for fruit
The production of juice, since fingered citron itself has sizable edible medical value, so, value preserving and appreciation problem becomes when previous big
Research hotspot.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of fingered citron brewed wine, obtain a with health care function
Fingered citron brewed wine.
The technical scheme is that such:
A kind of preparation method of fingered citron brewed wine, includes the following steps:
(1) it takes glutinous rice clear water to clean, impregnates, impregnating water temperature is 25~30 DEG C, is impregnated 24 hours, then normal pressure steams 25~30 points
Clock, the hot water of 80~100 DEG C of sprinkling, hot water water are the 10~15% of glutinous rice weight simultaneously in digestion process, are absorbed water to glutinous rice grain
After expansion, then steam 30 minutes；
(2) by steamed glutinous rice spreading for cooling to 28~35 DEG C, distiller's yeast is added, the distiller's yeast dosage is the 0.6% of glutinous rice weight, so
It is packed into meal altar afterwards；
(3) it takes fingered citron to clean up, squeezes the juice after fruit is crushed, filter, 1~1.5 times of fingered citron weight of pure water is added in filtrate,
Then the lemon juice of fingered citron weight 0.2~0.5% and the sugar of fingered citron weight 8~12% is added, is heated to boiling, Continuous sterilization 20~
30 minutes, fermentation Normal juice is made, wherein fingered citron dosage is the 15~25% of glutinous rice weight；
(4) yeast is added in fermentation Normal juice, yeast dosage is the 0.6% of fermentation Normal juice weight, stirs evenly, is then charged into glutinous
Diastatic fermentation in rice altar, when the fermentation temperature is 25~35 DEG C, fermentation time is 8~15 days, when fermentation temperature is lower than
At 25 DEG C, fermentation time is 20~25 days, and fermentation process terminates；
(5) it distills, in distillation process, discards wine, the head wine is the 0.5% of glutinous rice weight, then by measurement, retains 45
The baste of white wine weight 0.05% is added in~50 ° of white wine, then the wine that truncates in the white wine of reservation, and the baste is dried orange peel
It is formed with ginger through white wine is brewed；
(6) sealed storage 3 months or more to get 45~50 ° of fingered citron brewed wine.
Wherein, 20% of the preferred glutinous rice weight of fingered citron dosage in step (3)；Baste in step (5) be dried orange peel 5g and
Mixed liquor made of ginger 10g uses 100g Alcohol degree brewed greater than 60 ° of white wine respectively.
The present invention also includes second of technical solution:
A kind of preparation method of fingered citron brewed wine, includes the following steps:
(1) it takes glutinous rice clear water to clean, impregnates, impregnating water temperature is 25~30 DEG C, is impregnated 24 hours, then normal pressure steams 25~30 points
Clock, the hot water of 80~100 DEG C of sprinkling, hot water water are the 10~15% of glutinous rice weight simultaneously in digestion process, are absorbed water to glutinous rice grain
After expansion, then steam 30 minutes；
(2) by steamed glutinous rice spreading for cooling to 28~35 DEG C, distiller's yeast is added, the distiller's yeast dosage is the 0.6% of glutinous rice weight, so
It is packed into meal altar afterwards；
(3) it takes fingered citron to clean up, squeezes the juice after fruit is crushed, filter, 1~1.5 times of fingered citron weight of pure water is added in filtrate,
Then the lemon juice of fingered citron weight 0.2~0.5% and the sugar of fingered citron weight 8~12% is added, is heated to boiling, Continuous sterilization 20~
30 minutes, fermentation Normal juice is made, wherein fingered citron dosage is the 15~25% of glutinous rice weight；
(4) yeast is added in fermentation Normal juice, yeast dosage is the 0.6% of fermentation Normal juice weight, stirs evenly, is then charged into glutinous
Diastatic fermentation in rice altar, when the fermentation temperature is 25~35 DEG C, fermentation time is 8~15 days, when fermentation temperature is lower than
At 25 DEG C, fermentation time is 20~25 days, and fermentation process terminates；
(5) after fermentation process, filtering, 121 DEG C of 20~30s of wet sterilization clarify, obtain 10~15 ° of fruit wine.
Wherein, 20% of the preferred glutinous rice weight of fingered citron dosage in step (3)；The wet sterilization time in step (5) is preferred
25s。
Beneficial effects of the present invention:
The higher fingered citron white wine of alcoholic strength obtained by the present invention and the lower fingered citron fruit wine of alcoholic strength are health food, liquid
Drinks, colourless or light amber, clear liquid have light fingered citron and glutinous rice fragrant, and aroma and medicine perfume (or spice) are coordinated, two kinds of fingered citrons
Health liquor all has warm stomach promoting blood circulation, helps digest, dispersing stagnated hepatoqi is relieving cough and reducing sputum, and two kinds of products, which are able to satisfy, has different need to alcoholic strength
The crowd asked, while playing the role of health care.
Specific embodiment
Embodiment 1
A kind of preparation method of fingered citron brewed wine, includes the following steps:
(1) it takes glutinous rice 2.5kg to be cleaned with clear water, impregnates, impregnating water temperature is 25~30 DEG C, is impregnated 24 hours, then normal pressure steams 25
Minute, 80 DEG C of hot water 250g is sprayed in digestion process simultaneously, after glutinous rice grain water swelling, then is steamed 30 minutes；
(2) by steamed glutinous rice spreading for cooling to 28~35 DEG C, distiller's yeast is added, distiller's yeast dosage is 15g, is then charged into meal altar；
(3) it takes 375g fingered citron to clean up, squeezes the juice after fruit is crushed, filter, 375g pure water is added in filtrate, is then added
0.75g lemon juice and 30g sugar, are heated to boiling, Continuous sterilization 20 minutes, fermentation Normal juice are made；
(4) yeast 4.7g is added in fermentation Normal juice, stirs evenly, is then charged into diastatic fermentation in glutinous rice altar, fermentation temperature
It is 27 DEG C, fermentation time is 15 days, and fermentation process terminates；
(5) it distills, in distillation process, discards a wine 12.5g, then by measurement, retain 45~50 ° of white wine 1kg, then truncate
0.5g baste is added in wine in the white wine of reservation, and baste is dried orange peel 5g and ginger 10g, uses 100g Alcohol degree big respectively
The mixed liquor made of 60 ° of white wine are brewed；
(6) sealed storage 3 months or more to get 45~50 ° of fingered citron white wine.
Embodiment 2
A kind of preparation method of fingered citron brewed wine, includes the following steps:
(1) it takes glutinous rice 2.5kg to be cleaned with clear water, impregnates, impregnating water temperature is 25~30 DEG C, is impregnated 24 hours, then normal pressure steams 30
Minute, 100 DEG C of hot water 375g is sprayed in digestion process simultaneously, after glutinous rice grain water swelling, then is steamed 30 minutes；
(2) by steamed glutinous rice spreading for cooling to 28~35 DEG C, distiller's yeast is added, distiller's yeast dosage is 15g, is then charged into meal altar；
(3) it takes 625g fingered citron to clean up, squeezes the juice after fruit is crushed, filter, 937g pure water is added in filtrate, 3g is then added
Lemon juice and 75g sugar, are heated to boiling, Continuous sterilization 30 minutes, fermentation Normal juice are made；
(4) yeast 9.8g is added in fermentation Normal juice, stirs evenly, is then charged into diastatic fermentation in glutinous rice altar, fermentation temperature
It is 22 DEG C, fermentation time is 20 days, and fermentation process terminates；
(5) it distills, in distillation process, discards a wine 12.5g, then by measurement, retain 45~50 ° of white wine 1.25kg, then
Truncate wine, 0.6g baste is added in the white wine of reservation, baste is that dried orange peel 5g and ginger 10g use 100g Alcohol degree respectively
Mixed liquor made of white wine greater than 60 ° is brewed；
(6) sealed storage 3 months or more to get 45~50 ° of fingered citron brewed wine.
Embodiment 3
A kind of preparation method of fingered citron brewed wine, includes the following steps:
(1) it takes glutinous rice 2.5kg to be cleaned with clear water, impregnates, impregnating water temperature is 25~30 DEG C, is impregnated 24 hours, then normal pressure steams 30
Minute, 90 DEG C of hot water 325g is sprayed in digestion process simultaneously, after glutinous rice grain water swelling, then is steamed 30 minutes；
(2) by steamed glutinous rice spreading for cooling to 28~35 DEG C, distiller's yeast is added, distiller's yeast dosage is 15g, is then charged into meal altar；
(3) it takes 500g fingered citron to clean up, squeezes the juice after fruit is crushed, filter, 650g pure water is added in filtrate, is then added
1.5g lemon juice and 50g sugar, are heated to boiling, Continuous sterilization 25 minutes, fermentation Normal juice are made；
(4) yeast 7.2g is added in fermentation Normal juice, stirs evenly, is then charged into diastatic fermentation in glutinous rice altar, fermentation temperature
It is 30 DEG C, fermentation time is 12 days, and fermentation process terminates；
(5) it distills, in distillation process, discards a wine 12.5g, then by measurement, retain 45~50 ° of white wine 1.10kg, then
Truncate wine, 0.55g baste is added in the white wine of reservation, baste is that dried orange peel 5g and ginger 10g use 100g alcoholic strength respectively
Mixed liquor made of number is brewed greater than 60 ° of white wine；
(6) sealed storage 3 months or more to get 45~50 ° of fingered citron brewed wine.
Embodiment 4
A kind of preparation method of fingered citron brewed wine, includes the following steps:
(1) it takes 2.5kg glutinous rice clear water to clean, impregnates, impregnating water temperature is 25~30 DEG C, is impregnated 24 hours, then normal pressure steams 25
Minute, 90 DEG C of hot water 250g is sprayed in digestion process simultaneously, after glutinous rice grain water swelling, then is steamed 30 minutes；
(2) by steamed glutinous rice spreading for cooling to 28~35 DEG C, distiller's yeast 15g is added, is then charged into meal altar；
(3) it takes fingered citron 375g to clean up, squeezes the juice after fruit is crushed, filter, 375g pure water is added in filtrate, is then added
0.75g lemon juice and 30g sugar, are heated to boiling, Continuous sterilization 25 minutes, fermentation Normal juice are made；
(4) yeast 4.7g is added in fermentation Normal juice, stirs evenly, is then charged into diastatic fermentation in glutinous rice altar, fermentation temperature
It is 33 DEG C, fermentation time is 8 days, and fermentation process terminates；
(5) after fermentation process, filtering, 121 DEG C of wet sterilization 20s clarify, obtain 10~15 ° of fruit wine 5.9kg.
Embodiment 5
A kind of preparation method of fingered citron brewed wine, includes the following steps:
(1) it takes 2.5kg glutinous rice clear water to clean, impregnates, impregnating water temperature is 25~30 DEG C, is impregnated 24 hours, then normal pressure steams 30
Minute, 80 DEG C of hot water 375g is sprayed in digestion process simultaneously, after glutinous rice grain water swelling, then is steamed 30 minutes；
(2) by steamed glutinous rice spreading for cooling to 28~35 DEG C, distiller's yeast 15g is added, is then charged into meal altar；
(3) it takes fingered citron 625g to clean up, squeezes the juice after fruit is crushed, filter, 937g pure water is added in filtrate, is then added
The sugar of 3.1g lemon juice and 75g is heated to boiling, and Continuous sterilization 30 minutes, fermentation Normal juice is made；
(4) yeast 9.8g is added in fermentation Normal juice, stirs evenly, is then charged into diastatic fermentation in glutinous rice altar, fermentation temperature
It is 18 DEG C, fermentation time is 25 days, and fermentation process terminates；
(5) after the fermentation process described in, filtering, 121 DEG C of wet sterilization 30s clarify, obtain 10~15 ° of fruit wine
5.2kg。
Embodiment 6
A kind of preparation method of fingered citron brewed wine, includes the following steps:
(1) it takes 2.5kg glutinous rice clear water to clean, impregnates, impregnating water temperature is 25~30 DEG C, is impregnated 24 hours, then normal pressure steams 30
Minute, 80 DEG C of hot water 300g is sprayed in digestion process simultaneously, after glutinous rice grain water swelling, then is steamed 30 minutes；
(2) by steamed glutinous rice spreading for cooling to 28~35 DEG C, distiller's yeast 15g is added, is then charged into meal altar；
(3) it takes fingered citron 500g to clean up, squeezes the juice after fruit is crushed, filter, 600g pure water is added in filtrate, is then added
The sugar of 1.5g lemon juice and 50g is heated to boiling, and Continuous sterilization 25 minutes, fermentation Normal juice is made；
(4) yeast 6.9g is added in fermentation Normal juice, stirs evenly, is then charged into diastatic fermentation in glutinous rice altar, fermentation temperature
It is 30 DEG C, fermentation time is 12 days, and fermentation process terminates；
(5) after the fermentation process described in, filtering, 121 DEG C of wet sterilization 25s clarify, obtain 10~15 ° of fruit wine
6.7kg。
Claims (7)
1. a kind of preparation method of fingered citron brewed wine, which is characterized in that the preparation method includes the following steps:
(1) it takes glutinous rice clear water to clean, impregnates, impregnating water temperature is 25~30 DEG C, is impregnated 24 hours, then normal pressure steams 25~30 points
Clock, the hot water of 80~100 DEG C of sprinkling, hot water water are the 10~15% of glutinous rice weight simultaneously in digestion process, are absorbed water to glutinous rice grain
After expansion, then steam 30 minutes；
(2) by steamed glutinous rice spreading for cooling to 28~35 DEG C, distiller's yeast is added, the distiller's yeast dosage is the 0.6% of glutinous rice weight, so
It is packed into meal altar afterwards；
(3) it takes fingered citron to clean up, squeezes the juice after fruit is crushed, filter, 1~1.5 times of fingered citron weight of pure water is added in filtrate,
Then the lemon juice of fingered citron weight 0.2~0.5% and the sugar of fingered citron weight 8~12% is added, is heated to boiling, Continuous sterilization 20~
30 minutes, fermentation Normal juice is made, the fingered citron dosage is the 15~25% of glutinous rice weight；
(4) yeast is added in the fermentation Normal juice, yeast dosage is the 0.6% of fermentation Normal juice weight, is stirred evenly, then
It is fitted into diastatic fermentation in glutinous rice altar, when the fermentation temperature is 25~35 DEG C, fermentation time is 8~15 days, fermentation process
Terminate；
(5) it distills, in distillation process, discards wine, the head wine is the 0.5% of glutinous rice weight, then by measurement, retains 45
The baste of white wine weight 0.05% is added in~50 ° of white wine, then the wine that truncates in the white wine of reservation, and the baste is dried orange peel
It is formed with ginger through white wine is brewed；
(6) sealed storage 3 months or more to get 45~50 ° of fingered citron brewed wine.
2. the preparation method of fingered citron brewed wine according to claim 1, it is characterised in that: fingered citron described in step (3) is used
Amount is the 20% of glutinous rice weight.
3. the preparation method of fingered citron brewed wine according to claim 1, it is characterised in that: fermentation temperature described in step (4)
When degree is lower than 25 DEG C, fermentation time is 20~25 days.
4. the preparation method of fingered citron brewed wine according to claim 1, it is characterised in that: baste described in step (5)
It is mixed liquor made of dried orange peel 5g and ginger 10g uses 100g Alcohol degree brewed greater than 60 ° of white wine respectively.
5. a kind of preparation method of fingered citron brewed wine, which is characterized in that the preparation method includes the following steps:
(1) it takes glutinous rice clear water to clean, impregnates, impregnating water temperature is 25~30 DEG C, is impregnated 24 hours, then normal pressure steams 25~30 points
Clock, the hot water of 80~100 DEG C of sprinkling, hot water water are the 10~15% of glutinous rice weight simultaneously in digestion process, are absorbed water to glutinous rice grain
After expansion, then steam 30 minutes；
(2) by steamed glutinous rice spreading for cooling to 28~35 DEG C, distiller's yeast is added, the distiller's yeast dosage is the 0.6% of glutinous rice weight, so
It is packed into meal altar afterwards；
(3) it takes fingered citron to clean up, squeezes the juice after fruit is crushed, filter, 1~1.5 times of fingered citron weight of pure water is added in filtrate,
Then the lemon juice of fingered citron weight 0.2~0.5% and the sugar of fingered citron weight 8~12% is added, is heated to boiling, Continuous sterilization 20~
30 minutes, fermentation Normal juice is made, the fingered citron dosage is the 15~25% of glutinous rice weight；
(4) yeast is added in the fermentation Normal juice, yeast dosage is the 0.6% of fermentation Normal juice weight, is stirred evenly, then
It is fitted into diastatic fermentation in glutinous rice altar, when the fermentation temperature is 25~35 DEG C, fermentation time is 8~15 days, fermentation process
Terminate；
(5) after the fermentation process described in, filtering, 121 DEG C of 20~30s of wet sterilization clarify, obtain 10~15 ° of fruit wine.
6. the preparation method of fingered citron brewed wine according to claim 5, it is characterised in that: fingered citron described in step (3) is used
Amount is the 20% of glutinous rice weight.
7. the preparation method of fingered citron brewed wine according to claim 5, it is characterised in that: fermentation temperature described in step (4)
When degree is lower than 25 DEG C, fermentation time is 20~25 days.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113881536A (en) * | 2021-11-04 | 2022-01-04 | 李杨 | Fructus amomi wine and preparation method thereof |
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| CN107779334A (en) * | 2016-08-31 | 2018-03-09 | 绵阳乾九和农业科技有限公司 | A kind of preparation method of fingered citron wine alcohol and its product of preparation |
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- 2019-03-29 CN CN201910246975.5A patent/CN109762697A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104450396A (en) * | 2014-11-29 | 2015-03-25 | 罗生芳 | Preparation method of glutinous rice wine |
| CN104726274A (en) * | 2015-03-05 | 2015-06-24 | 陈妍 | Bergamot fruit health fruit wine |
| CN105524796A (en) * | 2016-02-21 | 2016-04-27 | 黄平县醉苗乡酒业有限责任公司 | Brewing method of kiwi fruit local wine |
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Effective date of registration: 20210709 Address after: 614400 Nan'an village, Qingxi Town, Qianwei County, Leshan City, Sichuan Province Applicant after: Sichuan Sijiu Agricultural Development Co.,Ltd. Address before: No. 70, yandimiao street, Shizhong District, Leshan City, Sichuan Province 614099 Applicant before: SICHUAN ZONGHE INDUSTRIAL Co.,Ltd. |
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Application publication date: 20190517 |