CN110591858A - Hawthorn yellow wine and preparation method thereof - Google Patents
Hawthorn yellow wine and preparation method thereof Download PDFInfo
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- CN110591858A CN110591858A CN201911003548.0A CN201911003548A CN110591858A CN 110591858 A CN110591858 A CN 110591858A CN 201911003548 A CN201911003548 A CN 201911003548A CN 110591858 A CN110591858 A CN 110591858A
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- hawthorn
- yellow wine
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- 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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
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- 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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
- C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
Abstract
The invention discloses a hawthorn yellow wine in the technical field of alcoholic beverages, which is prepared from the following raw materials: 60% of hawthorn fruit, 20% of yellow wine fermentation raw juice stored for more than one year, 2% of edible alcohol, 5% of edible gelatin, 3% of pectinase and 0.05% of xanthan gum, clear and transparent vinosity, no precipitate, no suspended matters, strong hawthorn fruit flavor and bouquet, pure taste, fresh mouthfeel, mellow wine body, proper sour and sweet taste, long aftertaste, excellent mouthfeel and satisfaction for drinkers, and unique style.
Description
Technical Field
The invention discloses hawthorn yellow wine and a preparation method thereof, and particularly relates to the technical field of alcoholic beverages.
Background
Hawthorn, also known as Crataegus pinnatifida and Crataegus pinnatifida of Crataegus of Rosaceae, deciduous tree, as high as 6 m. Stone fruits, hard stone, thin pulp, slightly sour and astringent taste. The fruit can be eaten raw or used as a preserved fruit cake, can be used as a medicine after being dried, is a tree species which is a special Chinese medicine and fruit, has the effects of reducing blood fat, blood pressure, strengthening heart, resisting arrhythmia and the like, is also a good medicine for strengthening spleen, stimulating appetite, promoting digestion, removing food stagnation, promoting blood circulation and reducing phlegm, and has good curative effects on chest, diaphragm and spleen fullness, hernia, blood stasis, amenorrhea and other symptoms. The vitexin is a flavonoid compound in hawthorn, is a drug with strong anticancer effect, and the extract of the vitexin has certain effects on inhibiting the growth, proliferation and infiltration and metastasis of cancer cells in vivo.
Yellow wine is one of the oldest wines in the world, and the quality of yeast koji determines the quality of wine. It is originated from China, and only China has it, and it is called three ancient wines in the world together with beer and wine. Approximately three thousand years ago, in the age of business week, Chinese originally created a yeast compound fermentation method and began to brew a large amount of yellow wine. The yellow wine is brewed with glutinous rice and millet as material and has alcohol content of 14-20% in south and north. Yellow wine contains rich nutrition, contains 21 amino acids including several unknown amino acids, and is known as 'liquid cake' because the human body cannot synthesize 8 essential amino acids which must be ingested by food.
The existing yellow wine has single taste and is difficult to meet the requirements of more drinkers, so that a hawthorn yellow wine and a preparation method thereof are put into use to solve the problems.
Disclosure of Invention
Aiming at the defects, the invention aims to provide the hawthorn yellow wine and the preparation method thereof so as to solve the problems in the background technology.
In order to realize the purpose, the invention provides hawthorn yellow wine which is prepared from the following raw materials: 60% of hawthorn fruit, 20% of yellow wine fermentation raw juice stored for more than one year, 2% of edible alcohol, 5% of edible gelatin, 3% of pectinase and 0.05% of xanthan gum.
Preparation method of hawthorn yellow wine
A: preparation of hawthorn fermentation liquor
(1) Selecting fresh mature fructus crataegi, manually removing diseased fruit and rotten fruit, heating with steam for 3-5 min, taking out, pulping with beater while hot, and separating the pulp with 0.5mm screen to obtain fructus crataegi primary pulp;
(2) adding syrup with concentration of 15% in excess of 3 times, adding yeast, and controlling fermentation temperature at 18-20 deg.C;
(3) sealing and standing for about 10 days, separating the fermentation liquor from the pomace, and continuously adjusting sugar content to 13% in the fermentation liquor for subsequent fermentation to ensure that the concentration in the fermentation liquor reaches 10-13% and the residual sugar content is reduced to below 1%, and ending the fermentation;
(4) then adding 0.01 edible gelatin, standing at 0-6 deg.C for clarification to obtain fructus crataegi fermentation liquid;
b: preparation of yellow wine
(1) Selecting the best product with complete and full particles, uniform color and no fragmentation or impurities, and putting a proper amount of prepared glutinous rice into a barrel;
(2) putting Oryza Glutinosa into pressure cooker, adding appropriate amount of water, adjusting gas furnace to heat for about 15min, boiling, and slowly heating with slow fire for 10 min;
(3) taking out and flattening the rice, cooling the rice by using a fan until the temperature of the rice is reduced to 40 ℃, and manually grinding the rice by using a wooden stick;
(4) pouring boiled water into a jar prepared for containing vinasse, sterilizing the vinasse for about 20min, pouring out water, and draining the water in the jar;
(5) adding wine medicine and yeast into the cooled and crushed rice, keeping the temperature at about 22 ℃, putting the rice into a vinasse jar, attaching the rice to the periphery of the jar in the placing process, compacting, leaving a pool-shaped space in the middle of the jar, placing the jar for fermentation, controlling the fermentation temperature at about 32 ℃, and controlling the fermentation time at about 12-25 days;
(6) when the fermented glutinous rice is produced in the pond, taking the juice of the pond and pouring the fermented grains for 2 times every day;
(7) placing fermented grains into a cloth bag, filtering, collecting the filtered wine liquid into a wine jar, and storing in a shade place for about 1 year in a sealed manner;
c: the prepared hawthorn fermentation liquor and the yellow wine are uniformly mixed according to different proportions, so that the hawthorn yellow wine with different tastes is prepared, and more choices are provided for an introducer.
Further, when preparing the hawthorn fermentation liquor, 35% of edible alcohol is added into the pretreated fermentation liquor for soaking for 10 days for removing peculiar smell, pectinase is added into the clarified hawthorn fermentation liquor for reaction for 30 minutes at 50 ℃, and the hawthorn fermentation liquor is cooled to obtain a finished product.
Further, cleaning glutinous rice, soaking at normal temperature for 24h, adding water according to the weight ratio of 1: 1, fully gelatinizing the glutinous rice without white hearts, and cooling for later use.
Further, after the yellow wine fermentation is finished, squeezing and filtering the fermented mash to obtain clear liquid, namely the yellow wine with high flavone content, wherein the alcohol content is controlled to be 11.3-18.4% (V/V); distilling distiller's grains to obtain 55-65% (V/V) distiller's grains, adding fermented mash of next batch, and storing.
Further, the bottle containing yellow wine needs to be thoroughly sterilized and cleaned in advance, and the opening of the bottle is sealed after the yellow wine is contained.
Compared with the prior art, the invention has the beneficial effects that: the hawthorn yellow wine produced by the invention is clear and transparent in quality, free of precipitate and suspended matters, has full-bodied hawthorn fruit aroma and wine aroma, pure taste, fresh mouthfeel, mellow wine body, agreeable sour and sweet taste and long aftertaste, brings excellent mouthfeel and satisfaction for drinkers, and has unique style.
Detailed Description
The technical solutions in the following embodiments of the present invention are clearly and completely described, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention provides hawthorn yellow wine which is prepared from the following raw materials: 60% of hawthorn fruit, 20% of yellow wine fermentation raw juice stored for more than one year, 2% of edible alcohol, 5% of edible gelatin, 3% of pectinase and 0.05% of xanthan gum.
Preparation method of hawthorn yellow wine
A: preparation of hawthorn fermentation liquor
(1) Selecting fresh mature fructus crataegi, manually removing diseased fruit and rotten fruit, heating with steam for 3-5 min, taking out, pulping with beater while hot, and separating the pulp with 0.5mm screen to obtain fructus crataegi primary pulp;
(2) adding syrup with concentration of 15% in excess of 3 times, adding yeast, and controlling fermentation temperature at 18-20 deg.C;
(3) sealing and standing for about 10 days, separating the fermentation liquor from the pomace, and continuously adjusting sugar content to 13% in the fermentation liquor for subsequent fermentation to ensure that the concentration in the fermentation liquor reaches 10-13% and the residual sugar content is reduced to below 1%, and ending the fermentation;
(4) then adding 0.01 edible gelatin, standing at 0-6 deg.C for clarification to obtain fructus crataegi fermentation liquid;
b: preparation of yellow wine
(1) Selecting the best product with complete and full particles, uniform color and no fragmentation or impurities, and putting a proper amount of prepared glutinous rice into a barrel;
(2) putting Oryza Glutinosa into pressure cooker, adding appropriate amount of water, adjusting gas furnace to heat for about 15min, boiling, and slowly heating with slow fire for 10 min;
(3) taking out and flattening the rice, cooling the rice by using a fan until the temperature of the rice is reduced to 40 ℃, and manually grinding the rice by using a wooden stick;
(4) pouring boiled water into a jar prepared for containing vinasse, sterilizing the vinasse for about 20min, pouring out water, and draining the water in the jar;
(5) adding wine medicine and yeast into the cooled and crushed rice, keeping the temperature at about 22 ℃, putting the rice into a vinasse jar, attaching the rice to the periphery of the jar in the placing process, compacting, leaving a pool-shaped space in the middle of the jar, placing the jar for fermentation, controlling the fermentation temperature at about 32 ℃, and controlling the fermentation time at about 12-25 days;
(6) when the fermented glutinous rice is produced in the pond, taking the juice of the pond and pouring the fermented grains for 2 times every day;
(7) placing fermented grains into a cloth bag, filtering, collecting the filtered wine liquid into a wine jar, and storing in a shade place for about 1 year in a sealed manner;
c: the prepared hawthorn fermentation liquor and the yellow wine are uniformly mixed according to different proportions, so that the hawthorn yellow wine with different tastes is prepared, and more choices are provided for an introducer.
When preparing the hawthorn fermentation liquor, 35% of edible alcohol is added into the pretreated fermentation liquor for soaking for 10 days for removing peculiar smell, pectinase is added into the clarified hawthorn fermentation liquor for reaction for 30 minutes at 50 ℃, and the hawthorn fermentation liquor is cooled to obtain a finished product.
Cleaning glutinous rice, soaking at normal temperature for 24h, adding water at a weight ratio of 1: 1 to make it fully gelatinized without white core, and cooling for use.
After the yellow wine fermentation is finished, squeezing and filtering the fermented mash to obtain clear liquid, namely the yellow wine with high flavone content, wherein the alcohol content is controlled to be 11.3-18.4% (V/V); distilling distiller's grains to obtain 55-65% (V/V) distiller's grains, adding fermented mash of next batch, and storing.
The bottle containing yellow wine needs to be thoroughly disinfected and cleaned in advance, and the opening of the bottle is sealed after the yellow wine is contained.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. The hawthorn yellow wine is characterized by comprising the following raw materials: 60% of hawthorn fruit, 20% of yellow wine fermentation raw juice stored for more than one year, 2% of edible alcohol, 5% of edible gelatin, 3% of pectinase and 0.05% of xanthan gum.
2. A preparation method of hawthorn yellow wine is characterized by comprising the following steps:
a: preparation of hawthorn fermentation liquor
(1) Selecting fresh mature fructus crataegi, manually removing diseased fruit and rotten fruit, heating with steam for 3-5 min, taking out, pulping with beater while hot, and separating the pulp with 0.5mm screen to obtain fructus crataegi primary pulp;
(2) adding syrup with concentration of 15% in excess of 3 times, adding yeast, and controlling fermentation temperature at 18-20 deg.C;
(3) sealing and standing for about 10 days, separating the fermentation liquor from the pomace, and continuously adjusting sugar content to 13% in the fermentation liquor for subsequent fermentation to ensure that the concentration in the fermentation liquor reaches 10-13% and the residual sugar content is reduced to below 1%, and ending the fermentation;
(4) then adding 0.01 edible gelatin, standing at 0-6 deg.C for clarification to obtain fructus crataegi fermentation liquid;
b: preparation of yellow wine
(1) Selecting the best product with complete and full particles, uniform color and no fragmentation or impurities, and putting a proper amount of prepared glutinous rice into a barrel;
(2) putting Oryza Glutinosa into pressure cooker, adding appropriate amount of water, adjusting gas furnace to heat for about 15min, boiling, and slowly heating with slow fire for 10 min;
(3) taking out and flattening the rice, cooling the rice by using a fan until the temperature of the rice is reduced to 40 ℃, and manually grinding the rice by using a wooden stick;
(4) pouring boiled water into a jar prepared for containing vinasse, sterilizing the vinasse for about 20min, pouring out water, and draining the water in the jar;
(5) adding wine medicine and yeast into the cooled and crushed rice, keeping the temperature at about 22 ℃, putting the rice into a vinasse jar, attaching the rice to the periphery of the jar in the placing process, compacting, leaving a pool-shaped space in the middle of the jar, placing the jar for fermentation, controlling the fermentation temperature at about 32 ℃, and controlling the fermentation time at about 12-25 days;
(6) when the fermented glutinous rice is produced in the pond, taking the juice of the pond and pouring the fermented grains for 2 times every day;
(7) placing fermented grains into a cloth bag, filtering, collecting the filtered wine liquid into a wine jar, and storing in a shade place for about 1 year in a sealed manner;
c: the prepared hawthorn fermentation liquor and the yellow wine are uniformly mixed according to different proportions, so that the hawthorn yellow wine with different tastes is prepared, and more choices are provided for an introducer.
3. The method for making hawthorn yellow wine according to claim 2, which is characterized in that: when preparing the hawthorn fermentation liquor, 35% of edible alcohol is added into the pretreated fermentation liquor for soaking for 10 days for removing peculiar smell, pectinase is added into the clarified hawthorn fermentation liquor for reaction for 30 minutes at 50 ℃, and the hawthorn fermentation liquor is cooled to obtain a finished product.
4. The method for making hawthorn yellow wine according to claim 2, which is characterized in that: cleaning glutinous rice, soaking at normal temperature for 24h, adding water at a weight ratio of 1: 1 to make it fully gelatinized without white core, and cooling for use.
5. The method for making hawthorn yellow wine according to claim 2, which is characterized in that: after the yellow wine fermentation is finished, squeezing and filtering the fermented mash to obtain clear liquid, namely the yellow wine with high flavone content, wherein the alcohol content is controlled to be 11.3-18.4% (V/V); distilling distiller's grains to obtain 55-65% (V/V) distiller's grains, adding fermented mash of next batch, and storing.
6. The method for making hawthorn yellow wine according to claim 2, which is characterized in that: the bottle containing yellow wine needs to be thoroughly disinfected and cleaned in advance, and the opening of the bottle is sealed after the yellow wine is contained.
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| CN201911003548.0A CN110591858A (en) | 2019-10-22 | 2019-10-22 | Hawthorn yellow wine and preparation method thereof |
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| CN201911003548.0A CN110591858A (en) | 2019-10-22 | 2019-10-22 | Hawthorn yellow wine and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113073027A (en) * | 2021-04-19 | 2021-07-06 | 北京市老才臣食品有限公司 | Preparation process of fruity yellow wine and fruity yellow wine |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102676341A (en) * | 2012-05-31 | 2012-09-19 | 山西彤康食品有限公司 | Method for producing flavone-rich hawthorn wine |
| CN104877874A (en) * | 2015-05-28 | 2015-09-02 | 许昌学院 | Hawthorn yellow rice wine and preparation method thereof |
| CN108148705A (en) * | 2018-02-05 | 2018-06-12 | 天津科技大学 | A kind of brewing method of hawthorn yellow wine and the hawthorn yellow wine of high flavones content |
| CN108676681A (en) * | 2018-08-17 | 2018-10-19 | 合肥鹊渚坊益生健酒业有限公司 | A kind of brewing method of hawthorn glutinous rice wine |
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2019
- 2019-10-22 CN CN201911003548.0A patent/CN110591858A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102676341A (en) * | 2012-05-31 | 2012-09-19 | 山西彤康食品有限公司 | Method for producing flavone-rich hawthorn wine |
| CN104877874A (en) * | 2015-05-28 | 2015-09-02 | 许昌学院 | Hawthorn yellow rice wine and preparation method thereof |
| CN108148705A (en) * | 2018-02-05 | 2018-06-12 | 天津科技大学 | A kind of brewing method of hawthorn yellow wine and the hawthorn yellow wine of high flavones content |
| CN108676681A (en) * | 2018-08-17 | 2018-10-19 | 合肥鹊渚坊益生健酒业有限公司 | A kind of brewing method of hawthorn glutinous rice wine |
Non-Patent Citations (1)
| Title |
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| 邵威平，等: "黄酒配制山楂露酒", 《酿酒科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113073027A (en) * | 2021-04-19 | 2021-07-06 | 北京市老才臣食品有限公司 | Preparation process of fruity yellow wine and fruity yellow wine |
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Application publication date: 20191220 |