CN109868200A - One kind rescuing army provisions fruit wine and its brewing method - Google Patents
One kind rescuing army provisions fruit wine and its brewing method Download PDFInfo
- Publication number
- CN109868200A CN109868200A CN201910165077.7A CN201910165077A CN109868200A CN 109868200 A CN109868200 A CN 109868200A CN 201910165077 A CN201910165077 A CN 201910165077A CN 109868200 A CN109868200 A CN 109868200A
- Authority
- CN
- China
- Prior art keywords
- army provisions
- rescuing
- fruit
- army
- provisions
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
Abstract
The invention discloses a kind of brewing methods for rescuing army provisions fruit wine to be combined soaking technology with zymotechnique, alcohol concentration 4%-28% using rescuing army provisions fresh fruit as raw material, and sugar content is less than or equal to 200g/L, and sugar-free extract is more than or equal to 20g/L.The invention has the advantages that using zymotechnique and soaking technology combined techniques.The wine of brewing with fementing technology, wine spy is soft, coordinates, and soaking technology can preferably keep the original fruity of fruit and color.Therefore, this production process does not need to add the synthetics such as any synthetic food color, fragrance, and wine liquid of the invention is in natural garnet, clear；With pure strong, graceful, harmonious fruity；Mouthfeel is relaxed suitable, and wine body is plentiful complete；With rescuing the due pleasant style of army provisions fruit.
Description
Technical field
The present invention relates to brewing fruit wine, especially one kind to rescue army provisions fruit wine and its brewing method.
Background technique
Army provisions also known as pyracantha fortuneana are rescued, is that a kind of evergreen shrubs or dungarunga, Gao Keda 3m generally use sowing, cuttage and pressure
The breeding of method.There are a full-blown flowers in the tree-like grace of pyracantha fortuneana, summer, and there is a red fruit in the autumn, and it is very long that fruit retains end of the branch, and hedgerow and garden are done in garden
Lin Zaojing material may be used as hedgerow, beautification, greening environment in roadside.With good dust filtering effect, have very to sulfur dioxide
Strong absorption and resistivity.It is used as medicine with fruit, root, leaf, mild-natured, sweet in flavor, sour, leaf can be clearing heat and detoxicating, and sore swollen toxin is controlled in external application, is
A kind of fabulous spring sees flower, winter fruit effect plant.
As the improvement of people's living standards, people also become increasing for the demand in market, in order to meet people
Needs, change diet consumption form, widen market structure, the physical fitness of raising compatriots, and improves people from diet in terms of
Life Happiness Index, one kind, which rescuing army provisions fruit wine, very important market prospects.
Summary of the invention
The purpose of the present invention is to solve the above problems, disclose one kind and rescue army provisions fruit wine and its brewing method.
Realize above-mentioned purpose the technical scheme is that, one kind rescuing army provisions fruit wine, to rescue army provisions fresh fruit as raw material, will soak
Bubble technique is combined with zymotechnique, alcohol concentration 4%-28%, sugar content less than or equal to 200g/L, sugar-free extract greater than etc.
In 20g/L.
Preferably, the army provisions fruit wine of rescuing is ligueur, alcohol concentration 20%-28%, sugar content 100g/L-
200g/L, sugar-free extract are more than or equal to 20g/L.
Preferably, the army provisions fruit wine of rescuing is dry type hesperidium wine, and alcohol concentration is 11 ± 1%, and sugar content is less than or equal to
4g/L, sugar-free extract >=17g/L.
Preferably, the army provisions fruit wine of rescuing is semi-sweet fruit wine, alcohol concentration 7-18%, sugar content 12-50g/
L, sugar-free extract >=15g/L.
Preferably, the peeling of army provisions fruit, broken, squeezing, army provisions fruit juice of being rescued will be rescued；Addition sulfur dioxide is 60-80mg/
L, pectase are 10-30 g tons, while white granulated sugar being added to be adjusted to rescue army provisions fruit juice total sugar content to be 180-220g/ L, control temperature
Degree 25-30 DEG C enzymatic hydrolysis 2-4 hours；Then fermentor is cooled to 18 DEG C, adds brettanomyce and Active Dry Yeast 20-
50 g tons, fermentation time 5-7 days, the fermentation ends when total sugar content is lower than 4g/L；Add 50-80mg/L sulfur dioxide,
0.8-1.5g/L activated bentonite, stirs evenly, and filters after placing 5~7 days, then canful stores army provisions base liquor of being rescued.
Preferably, the peeling of army provisions fruit will be rescued, be crushed pulp after squeezing, impregnated, filtered with fen-flavor type white spirit base liquor
Filtrate afterwards as rescues army provisions blending liquor, and the army provisions pulp and the volume ratio of wine degree 22-60% fen-flavor type white spirit rescued is 1:
2.5, soaking time 7~10 days, 25-30 DEG C of soaking temperature.
Preferably, roselle dried flower is weighed, uses flooding at 70 DEG C, filtered filtrate is roselle leaching liquor, often
1g roselle dried flower with 100g distill flooding, extraction time 10 minutes.
Preferably, it rescues army provisions base liquor by above-mentioned, rescue army provisions blending liquor, after roselle leaching liquor and a small amount of oligosaccharide mix,
It freezed, filtered, sterilized, bottled again, as rescue army provisions assembled alcoholic drinks.
Preferably, the yeast its be brettanomyce and Active Dry Yeast.
Preferably, army provisions base liquor 70%-90% is rescued by mass percentage, rescues army provisions blending liquor 5-20%, roselle leaching liquor 2-
4%, the rock sugar of 0-6%, the antierythrite of 1-2%, 2-6% malt syrup it is uniform after, freezing processing 15 days at -4~-3 DEG C,
Filtering, sterilization bottle and rescue army provisions assembled alcoholic drinks to get finished product.
Army provisions fruit wine is rescued using technical solution of the present invention production, using zymotechnique and soaking technology combined techniques.Hair
The wine of ferment technique brewing, wine spy is soft, coordinates, and soaking technology can preferably keep the original fruity of fruit and color.Cause
This, this production process does not need to add the synthetics such as any synthetic food color, fragrance, and wine liquid of the invention is in natural
Garnet, clear；Fruity with pure strong, graceful harmony；Mouthfeel is relaxed suitable, and wine body is plentiful complete；With the army of rescuing
The due pleasant style of grain fruit.
Specific embodiment
The present invention is specifically described below, one kind rescuing army provisions fruit wine, to rescue army provisions fresh fruit as raw material, by soaking technology
It is combined with zymotechnique, alcohol concentration 4%-28%, sugar content is less than or equal to 200g/L, and sugar-free extract is more than or equal to 20g/
L, the army provisions fruit wine of rescuing is ligueur, alcohol concentration 20%-28%, sugar content 100g/L-200g/L, and sugar-free extract is big
In being equal to 20g/L, the army provisions fruit wine of rescuing is dry type hesperidium wine, and alcohol concentration is 11 ± 1%, and sugar content is less than or equal to 4g/
L, sugar-free extract >=17g/L, the army provisions fruit wine of rescuing is semi-sweet fruit wine, alcohol concentration 7-18%, sugar content 12-
50g/L, sugar-free extract >=15g/L will rescue the peeling of army provisions fruit, broken, squeezing, army provisions fruit juice of being rescued；Adding sulfur dioxide is
60-80mg/L, pectase are 10-30 g tons, while white granulated sugar being added to be adjusted to rescue army provisions fruit juice total sugar content to be 180-220g/
L, control temperature 25-30 DEG C enzymatic hydrolysis 2-4 hours；Then fermentor is cooled to 18 DEG C, addition brettanomyce and wine brewing are active
20-50 g tons of dry ferment, fermentation time 5-7 days, the fermentation ends when total sugar content is lower than 4g/L；Add 50-80mg/L bis-
Sulfur oxide, 0.8-1.5g/L activated bentonite, stir evenly, and filter after placing 5~7 days, then canful stores army provisions base liquor of being rescued,
The peeling of army provisions fruit will be rescued, be crushed pulp after squeezing, impregnated with fen-flavor type white spirit base liquor, filtered filtrate is as rescued
Army provisions blending liquor, the army provisions pulp and the volume ratio of wine degree 22-60% fen-flavor type white spirit rescued is 1:2.5, soaking time 7~10
It, weighs roselle dried flower by 25-30 DEG C of soaking temperature, and flooding is used at 70 DEG C, and filtered filtrate is roselle extraction
Liquid, every 1g roselle dried flower with 100g distill flooding, extraction time 10 minutes, by it is above-mentioned rescue army provisions base liquor, rescue army provisions seasoning
It after wine, roselle leaching liquor and a small amount of oligosaccharide mix, then freezed, filtered, sterilized, bottled, as rescue army provisions preparation
Wine, it is brettanomyce and Active Dry Yeast to the yeast, rescues army provisions base liquor 70%-90% by mass percentage, rescues army provisions
Blending liquor 5-20%, the rock sugar of roselle leaching liquor 2-4%, 0-6%, the antierythrite of 1-2%, 2-6% malt syrup it is uniform after,
Freezing processing 15 days at -4~-3 DEG C, filtering, sterilization bottle and rescue army provisions assembled alcoholic drinks to get finished product.
The characteristics of the present embodiment is, to rescue army provisions fresh fruit as raw material, soaking technology is combined with zymotechnique,
Alcohol concentration is 4%-28%, and sugar content is less than or equal to 200g/L, and sugar-free extract is more than or equal to 20g/L.Beneficial effects of the present invention
It is, using zymotechnique and soaking technology combined techniques.The wine of brewing with fementing technology, wine spy is soft, coordinates, and soaking technology can
It is preferable to keep the original fruity of fruit and color.Therefore, this production process does not need to add any synthetic food color, perfume (or spice)
The synthetics such as material, wine liquid of the invention are in natural garnet, clear；Fruit with pure strong, graceful harmony
It is fragrant；Mouthfeel is relaxed suitable, and wine body is plentiful complete；With rescuing the due pleasant style of army provisions fruit.
In the present embodiment, when army provisions fruit wine base liquor is rescued in preparation, first progress fruit sorting, select ninety percent it is ripe more than
The smell of fruits is very sweet, completely filled fruit, without damaged, disease-free rescues army provisions fruit, then mechanically peeling and diaphragm, after will sub-elect
Army provisions fruit of rescuing be crushed and squeezed, but fruit stone is not crushed, addition sulfur dioxide is 60-80mg/l, and pectase is
(10-30 g tons), while adjusting total reducing sugar to 180g/L, control temperature 25-30 DEG C enzymatic hydrolysis 2-4 hours, then by fermentor
It cools to 18 DEG C, adds 20-50 g tons of brettanomyce and Active Dry Yeast bacterium, 17-22 DEG C of fermentation temperature, fermentation time
5-7 days, stop alcoholic fermentation, separation and fermentation liquid, the hair that then will be isolated when concentration of reduced sugar drops to 4g/L in fermentation liquid
Zymotic fluid is pumped into hold-up tank, adds 50-80mg/L sulfur dioxide, 0.8- 1.5g/L activated bentonite.It stirs evenly, places 5
It is filtered after~7 days, then canful stores army provisions base liquor of being rescued.
When army provisions blending liquor is rescued in preparation, rescuing army provisions blending liquor is that will rescue pulp after the peeling of army provisions fruit, broken squeezing, is used
60% fen-flavor type white spirit base liquor of wine degree is impregnated, and the volume ratio of the two is 1:2.5, is filtered after impregnating 7 days, is as rescued army provisions tune
Taste wine.
When preparing roselle leaching liquor, roselle dried flower 5g is weighed first, is used 500g flooding 10 minutes at 70 DEG C, mistake
Filtrate after filter is roselle leaching liquor.
Finally, by rescue army provisions base liquor 70%, rescue army provisions blending liquor 20%, the rock sugar of roselle leaching liquor 2%, 4%, 2% it is red
Moss sugar alcohol, 2% malt syrup, after mixing, freezing processing 15 days at -4~-3 DEG C, filtering, sterilization, bottle to get
Finished product rescues army provisions ligueur.
Brew to rescue army provisions ligueur naked eyes evaluation as follows: pale red, clear；With pure strong, graceful harmony
Fruity；Mouthfeel is relaxed suitable, sour-sweet coordination, and wine body is plentiful complete, pleasant impression long；Balance, typicalness are strong.
Above-mentioned technical proposal only embodies the optimal technical scheme of technical solution of the present invention, those skilled in the art
The principle of the present invention is embodied to some variations that some of them part may be made, belongs to the scope of protection of the present invention it
It is interior.
Claims (10)
1. one kind rescues army provisions fruit wine, to rescue army provisions fresh fruit as raw material, which is characterized in that mutually tie soaking technology with zymotechnique
It closes, alcohol concentration 4%-28%, sugar content is less than or equal to 200g/L, and sugar-free extract is more than or equal to 20g/L.
2. one kind according to claim 1 rescues army provisions fruit wine, which is characterized in that the army provisions fruit wine of rescuing is ligueur,
Alcohol concentration is 20%-28%, and sugar content 100g/L-200g/L, sugar-free extract is more than or equal to 20g/L.
3. one kind according to claim 1 rescues army provisions fruit wine, which is characterized in that the army provisions fruit wine of rescuing is dry type hesperidium
Wine, alcohol concentration are 11 ± 1%, and sugar content is less than or equal to 4g/L, sugar-free extract >=17g/L.
4. one kind according to claim 1 rescues army provisions fruit wine, which is characterized in that the army provisions fruit wine of rescuing is semi-sweet fruit
Wine, alcohol concentration 7-18%, sugar content 12-50g/L, sugar-free extract >=15g/L.
5. a kind of brewing method for rescuing army provisions fruit wine according to claim 1, which is characterized in that army provisions fruit will be rescued and gone
Skin, broken, squeezing, army provisions fruit juice of being rescued；Addition sulfur dioxide is 60-80mg/L, and pectase is 10-30 g tons, while being added white
It is 180-220g/ L that granulated sugar, which is adjusted to rescue army provisions fruit juice total sugar content, control temperature 25-30 DEG C enzymatic hydrolysis 2-4 hours；Then will
Fermentor cools to 18 DEG C, adds brettanomyce and 20-50 g tons of Active Dry Yeast, fermentation time 5-7 days, works as total reducing sugar
Fermentation ends when content is lower than 4g/L；50-80mg/L sulfur dioxide, 0.8-1.5g/L activated bentonite are added, is stirred evenly,
It is filtered after placing 5~7 days, then canful stores army provisions base liquor of being rescued.
6. a kind of brewing method for rescuing army provisions fruit wine according to claim 1, which is characterized in that army provisions fruit will be rescued and gone
Pulp after skin, broken squeezing, is impregnated, filtered filtrate with fen-flavor type white spirit base liquor, as rescues army provisions blending liquor, described
The volume ratio for rescuing army provisions pulp and wine degree 22-60% fen-flavor type white spirit is 1:2.5, soaking time 7~10 days, soaking temperature 25-30
℃。
7. a kind of brewing method for rescuing army provisions fruit wine according to claim 1, which is characterized in that roselle dried flower is weighed,
Flooding is used at 70 DEG C, filtered filtrate is roselle leaching liquor, and every 1g roselle dried flower distills flooding with 100g,
Extraction time 10 minutes.
8. a kind of brewing method for rescuing army provisions fruit wine according to claim 1, which is characterized in that rescue army provisions base for above-mentioned
Wine rescues army provisions blending liquor, after roselle leaching liquor and a small amount of oligosaccharide mix, then is freezed, filtered, sterilized, bottled, i.e.,
To rescue army provisions assembled alcoholic drinks.
9. a kind of brewing method for rescuing army provisions fruit wine according to claim 5, which is characterized in that the yeast its be aroma
Yeast and Active Dry Yeast.
10. a kind of brewing method for rescuing army provisions fruit wine according to claim 1, which is characterized in that rescue by mass percentage
Army provisions base liquor 70%-90%, the erythrose for rescuing army provisions blending liquor 5-20%, the rock sugar of roselle leaching liquor 2-4%, 0-6%, 1-2%
Alcohol, 2-6% malt syrup it is uniform after, freezing processing 15 days at -4~-3 DEG C, filtering, sterilization bottle and to get finished product rescue army
Grain assembled alcoholic drinks.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910165077.7A CN109868200A (en) | 2019-03-05 | 2019-03-05 | One kind rescuing army provisions fruit wine and its brewing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910165077.7A CN109868200A (en) | 2019-03-05 | 2019-03-05 | One kind rescuing army provisions fruit wine and its brewing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109868200A true CN109868200A (en) | 2019-06-11 |
Family
ID=66919820
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910165077.7A Withdrawn CN109868200A (en) | 2019-03-05 | 2019-03-05 | One kind rescuing army provisions fruit wine and its brewing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109868200A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113293076A (en) * | 2021-05-27 | 2021-08-24 | 深圳大鲸食品科技有限公司 | Liqueur and preparation method thereof |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1199094A (en) * | 1997-05-08 | 1998-11-18 | 洪若芬 | Process for preparation of Pyracantha fortuneana wine |
| CN1935974A (en) * | 2005-09-22 | 2007-03-28 | 河北农业大学 | Red date ine and its brewing method |
| KR20110052224A (en) * | 2009-11-12 | 2011-05-18 | (사) 한국종균협회 | Manufacturing method for fruit alcohol beverage and vinegar |
| CN102604785A (en) * | 2012-04-01 | 2012-07-25 | 贵州省生物研究所 | Preparation method of Pyracantha fortuneana fruits nutritional fermented wine |
| CN103805402A (en) * | 2014-03-01 | 2014-05-21 | 岳畅 | Production method of fortuneana wine |
| CN106995767A (en) * | 2017-06-05 | 2017-08-01 | 也村（重庆）食品科技股份有限公司 | Rocket ram jet health liquor and preparation method thereof |
| CN107227231A (en) * | 2017-07-25 | 2017-10-03 | 刘清山 | A kind of firethorn fruit wine and its brewing method |
| CN107488565A (en) * | 2017-10-22 | 2017-12-19 | 北京与果酒业有限公司 | A kind of pomegranate fruit fruit wine and its brewing method |
| CN109181974A (en) * | 2018-09-28 | 2019-01-11 | 河南金猕酒业有限公司 | A kind of wild Fructus actinidiae chinensis fruit white wine and its brewing method |
-
2019
- 2019-03-05 CN CN201910165077.7A patent/CN109868200A/en not_active Withdrawn
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1199094A (en) * | 1997-05-08 | 1998-11-18 | 洪若芬 | Process for preparation of Pyracantha fortuneana wine |
| CN1935974A (en) * | 2005-09-22 | 2007-03-28 | 河北农业大学 | Red date ine and its brewing method |
| KR20110052224A (en) * | 2009-11-12 | 2011-05-18 | (사) 한국종균협회 | Manufacturing method for fruit alcohol beverage and vinegar |
| CN102604785A (en) * | 2012-04-01 | 2012-07-25 | 贵州省生物研究所 | Preparation method of Pyracantha fortuneana fruits nutritional fermented wine |
| CN103805402A (en) * | 2014-03-01 | 2014-05-21 | 岳畅 | Production method of fortuneana wine |
| CN106995767A (en) * | 2017-06-05 | 2017-08-01 | 也村（重庆）食品科技股份有限公司 | Rocket ram jet health liquor and preparation method thereof |
| CN107227231A (en) * | 2017-07-25 | 2017-10-03 | 刘清山 | A kind of firethorn fruit wine and its brewing method |
| CN107488565A (en) * | 2017-10-22 | 2017-12-19 | 北京与果酒业有限公司 | A kind of pomegranate fruit fruit wine and its brewing method |
| CN109181974A (en) * | 2018-09-28 | 2019-01-11 | 河南金猕酒业有限公司 | A kind of wild Fructus actinidiae chinensis fruit white wine and its brewing method |
Non-Patent Citations (1)
| Title |
|---|
| 贵州省野生植物普查办公室编: "《贵州经济植物图说》", 30 April 1960, 贵州人民出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113293076A (en) * | 2021-05-27 | 2021-08-24 | 深圳大鲸食品科技有限公司 | Liqueur and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104974872B (en) | A kind of brewing method of hill gooseberry's kyoto grape wine | |
| CN100430466C (en) | Wine of longan, and brewing method | |
| CN105907567A (en) | Preparation method of red pitaya icewine | |
| CN104877876A (en) | Mulberry black rice wine and making method thereof | |
| CN104357284B (en) | A kind of making method of red raspberry Rose fruit wine | |
| CN107475015A (en) | A kind of red heart dragon fruit and white heart dragon fruit compound fruit wine and preparation method thereof | |
| CN102757878A (en) | Anthocyanidin rice wine and method for preparing same | |
| CN109370866A (en) | Utilize making vinegar for olive fruit juice and olive leaf | |
| CN109868200A (en) | One kind rescuing army provisions fruit wine and its brewing method | |
| CN107488565A (en) | A kind of pomegranate fruit fruit wine and its brewing method | |
| CN105647770B (en) | The production method of golden Rosa roxburghii Tratt fruit wine and golden Rosa roxburghii Tratt fruit wine | |
| CN102161944B (en) | Method for preparing Kushui rose dry red wine | |
| CN109181976B (en) | Low-alcohol green plum wine and production method thereof | |
| CN106754232A (en) | Syringa reticulata var mandshurica vinegar | |
| KR100643735B1 (en) | Fermented Wine made from Fruit of Araliaceous Shrubs, and Method for producing Thereof | |
| CN101074416A (en) | Production of fruit wine | |
| CN107475034B (en) | Preparation method of storage-resistant composite fruit wine | |
| CN108410636A (en) | A kind of preparation method with the dragon fruit blueberry compound fruit wine for being depressured eyesight-improving health care function function | |
| CN115491271A (en) | Wine brewing process | |
| CN109055147A (en) | A kind of thorn pear wine and preparation method thereof | |
| CN108865552A (en) | A kind of production method of ice-wine | |
| CN106032499A (en) | Sweet osmanthus and red date wine and preparation method thereof | |
| CN1127901C (en) | Health tea | |
| KR101136487B1 (en) | Preparing method of brewing rubus coreanus-red ginseng liquor and brewing rubus coreanus-red ginseng liquor thereof | |
| CN107164186A (en) | A kind of okra health preserving wine and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20190611 |