CN111876293A

CN111876293A - Red date and loquat wine and brewing method thereof

Info

Publication number: CN111876293A
Application number: CN202010607861.1A
Authority: CN
Inventors: 曾江桥; 刘文明; 黄六斌; 胡平雄; 陆海波; 肖湘奥
Original assignee: Hunan Dingkang Wine Industry Development Co ltd
Current assignee: Hunan Dingkang Wine Industry Development Co ltd
Priority date: 2020-06-30
Filing date: 2020-06-30
Publication date: 2020-11-03

Abstract

The invention discloses red date loquat wine and a brewing method thereof, wherein the red date loquat wine comprises the following steps: 1) preprocessing red dates to obtain red date wine billets; 2) removing shells and peels of the loquats; 3) mixing loquat and red date wine blank: the red date wine blank and the loquat which is denucleated and peeled are mixed according to the proportion of 1: 1.5-2, and uniformly mixing to obtain a mixture for fermentation; 4) adding yeast; 5) mixing and fermenting; 6) filtering; 7) and (4) storing. The red date loquat wine is brewed by using red dates with high nutritional ingredients such as vitamins and the like and loquat with the effects of nourishing yin, tonifying yang, enriching blood, moistening lung, relieving cough and quenching thirst as main raw materials without distillation, and the red date loquat wine brewed by the brewing method is sour and sweet and unique in taste, has strong mixed aroma of the red dates and the loquat, promotes the secretion of saliva of human teeth after drinking, is strong in mixed aroma, and has high nutritional value and medicinal value.

Description

Red date and loquat wine and brewing method thereof

Technical Field

The invention relates to the technical field of food processing, in particular to red date loquat wine and a brewing method thereof.

Background

The red dates, also called Chinese dates, dried dates and Chinese dates, have been planted in China for more than eight thousand years, are listed as one of five fruits (chestnuts, peaches, plums, apricots and Chinese dates) from ancient times, and are called as vitamin king. It is rich in protein, fat, saccharide, carotene, vitamins B, vitamin C, vitamin P, calcium, phosphorus, ferrum, cyclic adenosine monophosphate, etc., has strong nourishing effect, and can improve immunity and disease resistance.

The loquat is a traditional famous fruit in China, is slightly cool in nature and sweet in taste, contains 8 kinds of amino acids essential to human bodies and rich nutrient elements such as vitamins, sugar, calcium, magnesium and the like, and has high nutritional value. In addition, loquat also has many medicinal effects, and the Japanese physicians Li Shizhen is recorded in Ben Cao gang mu, and loquat has the effects of relieving cough, tonifying qi, benefiting lung qi, stopping vomiting, mainly treating upper-jiao heat, and moistening five lungs. The modern Chinese medicine holds that the loquat has good auxiliary treatment effect on patients with polydipsia, cough due to lung heat, hemoptysis and stomach heat, and a large amount of carotene contained in the loquat can protect eyesight and keep skin healthy; fruit acid and citric acid can stimulate appetite and promote digestion; polyphenol component with antioxidant effect can be used for preventing cancer and delaying aging; the loquat contains amygdalin, can moisten lung and relieve cough, eliminate phlegm and treat various coughs, and is a traditional fruit with homology of medicine and food.

However, the traditional red date wine brewed by pure red dates and the traditional loquat wine are respectively brewed by soaking red dates and loquats as raw materials and then adding yeast for fermentation, because the nutritional ingredients in the red date wine or the loquats brewed by only adopting red dates or loquats as raw materials are single, the flavor of the brewed red date wine or the loquats wine is single, the taste richness is not strong, and the requirements of consumers on the red date wine with various flavors are difficult to meet, therefore, the red date and loquats wine which can integrate the fragrance of the red dates and the fragrance of the loquats is urgently needed to be provided, so that the requirements of the consumers are met.

Disclosure of Invention

The technical problem to be solved by the invention is as follows: overcomes the defects of the prior art, and provides the red date-loquat wine which has simple brewing process and combines the fragrance of red dates and loquat and the brewing method thereof.

The technical scheme adopted by the invention for solving the technical problems is as follows: a brewing method of red date loquat wine comprises the following steps: 1) preprocessing red dates to obtain red date wine billets; 2) removing shells and peels of the loquats; 3) mixing loquat and red date wine blank: the red date wine blank and the loquat which is denucleated and peeled are mixed according to the proportion of 1: 1.5-2, and uniformly mixing to obtain a mixture for fermentation; 4) adding yeast; 5) mixing and fermenting; 6) filtering; 7) and (4) storing.

Further, the mixing ratio of the red date wine blank and the loquat subjected to kernel removal and peel removal in the step 3) is 1: 1.8.

further, the specific operation of step 1) is as follows: selecting the dried red dates which are not mildewed or damaged by worms, and steaming to obtain the red date wine base.

Further, the specific operation of step 2) is as follows: removing shell and peel of fresh fructus Eriobotryae without worm damage and mildew.

Further, the specific operation of step 4) is as follows: uniformly adding yeast according to the proportion of 2-3% of the weight of the mixture for fermentation to obtain fermented mash.

Further, the specific operation of step 5) is as follows: and pumping the fermented mash into a pottery jar for fermentation.

Further, the fermentation temperature of the fermented mash is 30-33 ℃, and the fermentation time is 25-30 days.

Further, the specific operation of step 6) is as follows: and (4) filtering the fermented mash liquid of the fermented mash in a filter.

The invention also provides the red date loquat wine which is prepared by adopting the brewing method of the red date loquat wine.

The red date loquat wine and the brewing method thereof have the beneficial effects that: the red date loquat wine is brewed by using red dates with high nutritional ingredients such as vitamins and the like and loquat with the effects of nourishing yin, tonifying yang, enriching blood, moistening lung, relieving cough and quenching thirst as main raw materials without distillation, and the red date loquat wine brewed by the brewing method is sour and sweet and unique in taste, has strong mixed aroma of the red dates and the loquat, promotes the secretion of saliva of human teeth after drinking, is strong in mixed aroma, and has high nutritional value and medicinal value.

Detailed Description

The invention is further illustrated by the following examples, which are not intended to limit the scope of the invention in any way.

Example 1

A brewing method of red date loquat wine comprises the following steps:

1) red date pretreatment: selecting dry red dates which are not mildewed or damaged by worms, and steaming to obtain red date wine blanks;

2) removing shells and peels of the loquats: shelling fresh loquat which is not damaged by worms and does not mildew;

3) mixing loquat and red date wine blank: mixing the red date wine base and the loquat subjected to denucleation and peeling in the step 2) according to the proportion of 1: 1.8, uniformly mixing to obtain a mixture for fermentation;

4) adding yeast: uniformly adding yeast according to the proportion of 3 percent of the weight of the mixture for fermentation to obtain fermented mash;

5) mixing and fermenting: pouring fermented mash into a pottery jar for fermentation, wherein the fermentation temperature of the fermented mash is 33 ℃, and the fermentation time is 30 days;

6) and (3) filtering: filtering the fermented mash liquid of the fermented mash in the step 5) in a filter;

7) and (3) storage: storing the filtrate obtained after the filtration treatment in the step 6) to obtain the red date loquat wine.

Example 2

A brewing method of red date loquat wine comprises the following steps:

3) mixing loquat and red date wine blank: mixing the red date wine base and the loquat subjected to denucleation and peeling in the step 2) according to the proportion of 1: 1.5, uniformly mixing to obtain a mixture for fermentation;

4) adding yeast: uniformly adding yeast according to the proportion of 2 percent of the weight of the mixture for fermentation to obtain fermented mash;

5) mixing and fermenting: pouring fermented mash into a pottery jar for fermentation, wherein the fermentation temperature of the fermented mash is 30 ℃, and the fermentation time is 25 days;

Example 3

A brewing method of red date loquat wine comprises the following steps:

3) mixing loquat and red date wine blank: mixing the red date wine base and the loquat subjected to denucleation and peeling in the step 2) according to the proportion of 1: 2, uniformly mixing to obtain a mixture for fermentation;

5) mixing and fermenting: pouring fermented mash into a pottery jar for fermentation, wherein the fermentation temperature of the fermented mash is 32 ℃, and the fermentation time is 28 days;

The red date loquat wine brewed by the brewing method of the invention has fresh color, clarity, transparency, sour and sweet taste, rich red date fragrance and loquat fragrance, and higher nutritional value and sensory quality.

Although the present invention has been described with reference to a preferred embodiment, it should be understood that various changes, substitutions and alterations can be made herein without departing from the spirit and scope of the invention as defined by the appended claims.

Claims

1. A brewing method of red date loquat wine is characterized in that: the method comprises the following steps: 1) preprocessing red dates to obtain red date wine billets; 2) removing shells and peels of the loquats; 3) mixing loquat and red date wine blank: the red date wine blank and the loquat which is denucleated and peeled are mixed according to the proportion of 1: 1.5-2, and uniformly mixing to obtain a mixture for fermentation; 4) adding yeast; 5) mixing and fermenting; 6) filtering; 7) and (4) storing.

2. The brewing method of red date loquat wine according to claim 1, characterized in that: the mixing ratio of the red date wine blank and the loquat subjected to kernel removal and peel removal in the step 3) is 1: 1.8.

3. the brewing method of red date loquat wine according to claim 1, characterized in that: the specific operation of the step 1) is as follows: selecting the dried red dates which are not mildewed or damaged by worms, and steaming to obtain the red date wine base.

4. The brewing method of red date loquat wine according to claim 1, characterized in that: the specific operation of the step 2) is as follows: removing shell and peel of fresh fructus Eriobotryae without worm damage and mildew.

5. The brewing method of red date loquat wine according to claim 1, characterized in that: the specific operation of the step 4) is as follows: uniformly adding yeast according to the proportion of 2-3% of the weight of the mixture for fermentation to obtain fermented mash.

6. The brewing method of red date loquat wine according to claim 4, characterized in that: the specific operation of the step 5) is as follows: and pumping the fermented mash into a pottery jar for fermentation.

7. The brewing method of red date loquat wine as claimed in claim 6, characterized in that: the fermentation temperature of the fermented mash is 30-33 ℃, and the fermentation time is 25-30 days.

8. The brewing method of red date loquat wine according to claim 5, characterized in that: the specific operation of the step 6) is as follows: and (4) filtering the fermented mash liquid of the fermented mash in a filter.

9. A red date loquat wine is characterized in that: is prepared by adopting the brewing method of the red date loquat wine as the claim 1 to 8.