CN111057634A - Loquat wine making process - Google Patents
Loquat wine making process Download PDFInfo
- Publication number
- CN111057634A CN111057634A CN201811210737.0A CN201811210737A CN111057634A CN 111057634 A CN111057634 A CN 111057634A CN 201811210737 A CN201811210737 A CN 201811210737A CN 111057634 A CN111057634 A CN 111057634A
- Authority
- CN
- China
- Prior art keywords
- loquat
- wine
- glycerol
- raw materials
- juice
- 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.)
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Classifications
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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
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
Abstract
A loquat wine is prepared by the following raw materials in proportion: 30-50% of loquat, 40-50% of 20-60% of pure grain liquor, 2-10% of rock candy, 3-8% of citric acid, 3-10% of glycerol and 2-5% of glycerol. The preparation method comprises the following steps: the loquat wine has the advantages that 1, the raw materials are treated, 2, the loquat juice is extracted, 3, 4, the loquat juice is blended, 5, the wine is aged and 6, the loquat wine is sterilized, the loquat wine is pure in components and pure in taste, the nutrition and health care effects of the loquats are fully utilized, the color is ruby, clear and transparent, the taste has faint scent of loquat fruits, the loquat wine is fragrant, sweet and delicious, the loquat wine is long in taste, rich in various vitamins and rich in nutrition, the loquat wine is beneficial to clearing away heat and toxic materials, calming the liver and promoting appetite, moistening lung and nourishing yin, eliminating phlegm and regulating vital energy, and promoting the.
Description
Technical Field
The invention relates to a health wine containing loquat components, in particular to a loquat wine and a preparation method thereof.
Background
Is a natural green nutriment and contains various nutrient components. Every 100g of fruit juice contains 9g of sugar, 0.5-1.5g of organic acid, 1.2-2.4g of protein and amino acid, 1.0-1.5g of phenols and 1.8g of mineral. In addition, the beverage contains more vitamin C, vitamin B1, vitamin B2, carotene, vitamin E, vitamin PP1, vitamin D1, vitamin K, etc. The loquat wine in the prior art is easy to go moldy, and has short shelf life and low purity.
Disclosure of Invention
The invention aims to solve the technical problem of providing the loquat wine which has simple components and pure taste and fully utilizes the nutrition and health care effects of the loquats.
The invention solves the technical problems by the following technical scheme:
a loquat wine is characterized by being prepared from the following raw materials in proportion:
30-50% of loquat, 40-50% of 20-60% of pure grain liquor, 2-10% of rock candy, 3-8% of citric acid, 3-10% of glycerol and 2-5% of glycerol.
The preferred proportion of the raw materials is as follows:
40% of loquat, 45% of 20-60% pure grain liquor, 4% of rock candy, 5% of citric acid, 4% of glycerol and 2% of glycerol.
The preparation method of the loquat wine comprises the following steps:
1. treatment of raw materials: removing rotten and rotten fruits from fresh loquat, cleaning, and draining;
2. leaching loquat juice: adding 20-60% (v/v) pure grain wine into a non-iron container, soaking for 10-20 days, filtering twice, and mixing the two juices;
3. blending: adding glycerol, citric acid and glycerol into the loquat juice mixed juice obtained in the step b according to a certain proportion, and then adding pure grain white spirit according to a certain proportion;
4. and (3) filtering: after blending, the loquat wine has turbidity and light loss, 5 to 10 percent of tannin and gelatin are used as clarifying agents to stand for at least 7 days, impurities are absorbed, and after the impurities are precipitated at the bottom of a container, clear liquid on the loquat wine is filtered by a hose and then is put into a wine jar;
5. aging: putting the loquat wine which is sucked and filtered and then put into the wine jar into a wine kiln, and storing for 4-8 months;
6. and (3) sterilization: and filling the aged finished wine, and sterilizing by pasteurization.
The loquat leaf juice beverage is ruby, clear and transparent, and has the taste of fresh loquat fruit, sweet and delicious taste and long loquat taste. Is rich in vitamins and nutrients, and is effective in clearing away heat and toxic materials, calming liver, stimulating appetite, moistening lung, nourishing yin, eliminating phlegm, regulating qi-flowing, promoting salivation, quenching thirst, strengthening body constitution, and prolonging life.
Detailed Description
The present invention will be described in further detail with reference to examples.
40kg of fresh loquat, 45kg of 20-degree pure grain liquor, 4kg of rock candy, 5kg of citric acid, 4kg of glycerol and 2kg of glycerol are taken.
The preparation method comprises the following steps:
1. treatment of raw materials: removing rotten and rotten fruits from fresh loquat, cleaning, and draining;
2. leaching loquat juice: adding 20% (v/v) pure grain wine into a non-iron container, soaking for 20 days, filtering twice, and mixing the two juices;
3. blending: adding glycerol, citric acid and glycerol into the loquat juice mixed juice obtained in the step b, and then adding pure grain white spirit;
4. and (3) filtering: after blending, the loquat wine has turbidity and light loss, tannin with the alcohol content of 8 percent is used as a clarifying agent to stand for 7 days, impurities are adsorbed, and after the impurities are precipitated at the bottom of a container, clear liquid on the loquat wine is filtered by a hose and then is put into a wine jar;
5. aging: putting the loquat wine which is sucked and filtered and then put into a wine jar into a wine kiln, and storing for 4 months;
6. and (3) sterilization: and filling the aged finished wine, and sterilizing by pasteurization.
Claims (2)
1. A loquat wine is characterized by being prepared from the following raw materials in proportion and by a method:
30-50% of loquat, 40-50% of 20-60% of pure grain liquor, 2-10% of rock candy, 3-8% of citric acid, 3-10% of glycerol and 2-5% of glycerol;
the preparation method of the loquat wine comprises the following steps:
a. treatment of raw materials: removing rotten and rotten fruits from fresh loquat, cleaning, and draining;
b. leaching loquat juice: adding 20-60% (v/v) pure grain wine into a non-iron container, soaking for 10-20 days, filtering twice, and mixing the two juices;
c. blending: adding glycerol, citric acid and glycerol into the loquat juice mixed juice obtained in the step b according to a certain proportion, and then adding pure grain white spirit according to a certain proportion;
d. and (3) filtering: after blending, the loquat wine has turbidity and light loss, 5 to 10 percent of tannin and gelatin are used as clarifying agents to stand for at least 7 days, impurities are absorbed, and after the impurities are precipitated at the bottom of a container, clear liquid on the loquat wine is filtered by a hose and then is put into a wine jar;
e. aging: putting the loquat wine which is sucked and filtered and then put into the wine jar into a wine kiln, and storing for 4-8 months;
f. and (3) sterilization: and filling the aged finished wine, and sterilizing by pasteurization.
2. The loquat wine according to claim 1, wherein the raw materials are in the following proportions:
40% of loquat, 45% of 20-60% pure grain liquor, 4% of rock candy, 5% of citric acid, 4% of glycerol and 2% of glycerol.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811210737.0A CN111057634A (en) | 2018-10-17 | 2018-10-17 | Loquat wine making process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811210737.0A CN111057634A (en) | 2018-10-17 | 2018-10-17 | Loquat wine making process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111057634A true CN111057634A (en) | 2020-04-24 |
Family
ID=70297178
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811210737.0A Pending CN111057634A (en) | 2018-10-17 | 2018-10-17 | Loquat wine making process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111057634A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112175777A (en) * | 2020-09-21 | 2021-01-05 | 广东石油化工学院 | Method for brewing live bamboo in bamboo tube wine |
| CN113444603A (en) * | 2021-07-19 | 2021-09-28 | 浙江农林大学 | Preparation method of functional hibiscus flower and loquat wine |
-
2018
- 2018-10-17 CN CN201811210737.0A patent/CN111057634A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112175777A (en) * | 2020-09-21 | 2021-01-05 | 广东石油化工学院 | Method for brewing live bamboo in bamboo tube wine |
| CN113444603A (en) * | 2021-07-19 | 2021-09-28 | 浙江农林大学 | Preparation method of functional hibiscus flower and loquat wine |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20200424 |