CN112608807A - Fermented myrtle fruit wine and preparation method thereof - Google Patents
Fermented myrtle fruit wine and preparation method thereof Download PDFInfo
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- CN112608807A CN112608807A CN201911064978.3A CN201911064978A CN112608807A CN 112608807 A CN112608807 A CN 112608807A CN 201911064978 A CN201911064978 A CN 201911064978A CN 112608807 A CN112608807 A CN 112608807A
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- myrtle
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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
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
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Abstract
The invention discloses a fermented myrtle fruit wine and a preparation method thereof, wherein the myrtle fruit wine is prepared from the following raw materials in parts by weight: 500g of myrtle fruit, 50-150g of sugar, 1-2g of distiller's yeast and 50-250g of water. The wine is mellow, sweet, fresh and soft, and has the effects of nourishing blood, promoting blood circulation, expelling wind, activating collaterals, tonifying kidney, strengthening yang, maintaining beauty and keeping young.
Description
Technical Field
The invention relates to fruit wine and a preparation method thereof, in particular to fermented myrtle fruit wine and a preparation method thereof.
Background
Myrtle (Latin name: Rhodomyrtus tomentosa), alias: doxer, Gongma melastoma dodecandrum lour, Melastoma dodecandrum lour, dolichos, swertia root, Melastoma dodecandrum lour, Douda dodecandrum lour, Zhongni, Wudu Zi, Guojiu Gong, Danma, English name: myrtle. Belongs to the family of Myrtaceae and the genus Myrtus, and can reach 2 m; leaf pair, leathery, piece elliptical or inverted oval, flower normal singleness, mauve, calyx tube inverted oval, calyx lobe nearly circular, petal inverted oval, stamen red, berry egg pot shape, purplish black when ripe; the flowering period is 4-5 months. The fruit can be eaten, the whole plant is used for medicine, and the effects of promoting blood circulation, removing obstruction in channels, astringing, stopping diarrhea, tonifying deficiency and stopping bleeding are achieved.
With the improvement of living standard and the acceptance of green food, the demand of people for the beverage containing the additive and the carbonic acid is reduced, and the demand of the pure natural green beverage is gradually increased. The research adopts a fermentation method to brew the myrtle fermented fruit wine which is mellow, sweet, fresh and soft, has the effects of nourishing blood, promoting blood circulation, dispelling wind, activating collaterals, tonifying kidney, strengthening yang, maintaining beauty and keeping young, and opens up a new way for fully utilizing myrtle resources.
Disclosure of Invention
Aiming at the technical defects, the invention aims to provide a fermented myrtle fruit wine and a preparation method thereof.
In order to solve the technical problems, the invention adopts the following technical scheme:
the invention provides a fermented myrtle fruit wine which is prepared from the following raw materials in parts by weight: 500g of myrtle fruit, 50-150g of sugar, 1-2g of distiller's yeast and 50-250g of water.
Preferably, the feed is prepared from the following raw materials in parts by weight: 500g of myrtle fruits, 90g of sugar, 1.5g of distiller's yeast and 200g of spring water.
Preferably, the sugar is any one of white granulated sugar, brown sugar and rock candy.
The preparation method of the fermented myrtle fruit wine comprises the following steps:
s1, juicing: taking ripe fresh myrtle fruits according to the formula amount, cleaning and squeezing to obtain myrtle pulp juice;
s2, fermentation: putting the myrtle pulp juice obtained in the step S2 into a container, adding water with the formula amount, then sequentially adding white sugar and distiller' S yeast with the formula amount, covering and sealing, and fermenting for 20-35 days at the temperature of 20-30 ℃ to obtain fermented myrtle fruit wine;
s3, sealing: and (4) squeezing and filtering the fermented myrtle fruit wine obtained in the step (S2), performing pasteurization, and placing the clear solution obtained after pasteurization in an environment with the temperature of 20 +/-5 ℃ for one month in a dark sealed mode, so that the myrtle fruit wine can be drunk after being uncovered, wherein the longer the sealed storage is, the better the flavor and the taste are.
The efficacy of the myrtle in the invention is as follows:
and (3) myrtle: the Chinese materia medica records: nature and taste: sweet in taste; astringency; the nature is mild. The functional indications are as follows: nourishing blood and stopping bleeding; astringe intestines to secure essence; preventing miscarriage, invigorating kidney, blackening hair, and improving eyesight.
The invention has the beneficial effects that: the wine is mellow, sweet, fresh and soft, and has the effects of nourishing blood, promoting blood circulation, expelling wind, activating collaterals, tonifying kidney, strengthening yang, maintaining beauty and keeping young.
Detailed Description
The technical solutions of the present invention will be described clearly and completely with reference to the following embodiments of the present invention, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the 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.
Example 1
A fermented myrtle fruit wine is prepared from the following raw materials in parts by weight: 500g of myrtle fruit, 50g of white sugar, 1g of distiller's yeast and 50g of water.
The preparation method of the fermented myrtle fruit wine comprises the following steps:
s1, juicing: taking ripe fresh myrtle fruits according to the formula amount, cleaning, and squeezing to obtain myrtle pulp juice;
s2, fermentation: putting the myrtle pulp juice obtained in the step S2 into a container, adding water with the formula amount, then sequentially adding white granulated sugar and distiller' S yeast with the formula amount, covering and sealing, and fermenting for 20-35 days at the temperature of 20-30 ℃ to obtain fermented myrtle wine;
s3, sealing: and (4) squeezing and filtering the fermented myrtle fruit wine obtained in the step (S2), carrying out pasteurization, placing the sterilized clear solution in an environment with the temperature of 20 +/-5 ℃ for one month in a dark place, and opening the cover for drinking.
Example 2
A fermented myrtle fruit wine is prepared from the following raw materials in parts by weight: 500g of myrtle fruits, 100g of rock sugar, 1.5g of distiller's yeast and 150g of water.
The preparation method is the same as that of example 1.
Example 3
A fermented myrtle fruit wine is prepared from the following raw materials by weight: 500g of myrtle fruit, 90g of brown sugar, 1.5g of distiller's yeast and 200g of spring water.
The preparation method is the same as that of example 1.
Example 4
A fermented myrtle fruit wine is prepared from the following raw materials in parts by weight: 500g of myrtle fruits, 150g of white granulated sugar, 2g of distiller's yeast and 250g of water.
The preparation method is the same as that of example 1.
The performance of the myrtle fruit wine prepared in the embodiments 1-4 of the invention is detected.
Sensory evaluation
Referring to GB/T15038-2005 general analysis method for wine and fruit wine, sensory evaluation and scoring are carried out, 100 is divided into total points, wherein the appearance is 10 points, the fragrance is 30 points, the taste is 40 points, the typical characteristic is 20 points, and 10 persons are invited to carry out sensory evaluation. The myrtle fruit wine in the examples 1 to 3 has mellow, sweet, refreshing and soft taste, and the scores are 95, 94, 96 and 95 in turn.
It will be apparent to those skilled in the art that various changes and modifications may be made in the present invention without departing from the spirit and scope of the invention. Thus, if such modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include such modifications and variations.
Claims (4)
1. A fermented myrtle fruit wine is characterized by being prepared from the following raw materials in parts by weight: 500g of myrtle fruit, 50-150g of sugar, 1-2g of distiller's yeast and 50-250g of spring water.
2. The fermented myrtle fruit wine according to claim 1, which is prepared from the following raw materials in parts by weight: 500g of myrtle fruits, 90g of sugar, 1.5g of distiller's yeast and 200g of spring water.
3. A method for preparing fermented myrtle fruit wine according to any one of claims 1 to 2, wherein the sugar is any one of white granulated sugar, brown sugar and rock sugar.
4. A method for preparing fermented myrtle fruit wine according to any one of claims 1-2, comprising the following steps:
s1, juicing: taking ripe fresh myrtle fruits according to the formula amount, cleaning and squeezing to obtain myrtle pulp juice;
s2, fermentation: putting the myrtle pulp juice obtained in the step S2 into a container, adding water with the formula amount, then sequentially adding sugar and distiller' S yeast with the formula amount, covering and sealing, and fermenting for 20-35 days at the temperature of 20-30 ℃ to obtain fermented myrtle fruit wine;
s3, sealing: and (4) squeezing and filtering the fermented myrtle fruit wine obtained in the step (S2), carrying out pasteurization, placing the sterilized clear solution in an environment with the temperature of 20 +/-5 ℃ for one month in a dark place, and opening the cover for drinking.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911064978.3A CN112608807A (en) | 2019-11-04 | 2019-11-04 | Fermented myrtle fruit wine and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911064978.3A CN112608807A (en) | 2019-11-04 | 2019-11-04 | Fermented myrtle fruit wine and preparation method thereof |
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| Publication Number | Publication Date |
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| CN112608807A true CN112608807A (en) | 2021-04-06 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201911064978.3A Pending CN112608807A (en) | 2019-11-04 | 2019-11-04 | Fermented myrtle fruit wine and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1093402A (en) * | 1993-04-09 | 1994-10-12 | 南靖县兴源果酒厂 | The preparation method of Stenocalyx micheli's fruit wine |
| CN103614274A (en) * | 2013-11-25 | 2014-03-05 | 杨华 | Method for brewing full-fermentation type rhodomyrtus tomentosa fruit wine |
| CN105018300A (en) * | 2015-08-20 | 2015-11-04 | 韦江南 | Myrtle fruit wine and preparation method thereof |
| CN107177451A (en) * | 2017-07-15 | 2017-09-19 | 安徽智联管理咨询有限公司 | A kind of brewing method of fruit wine " Taojinniang " |
-
2019
- 2019-11-04 CN CN201911064978.3A patent/CN112608807A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1093402A (en) * | 1993-04-09 | 1994-10-12 | 南靖县兴源果酒厂 | The preparation method of Stenocalyx micheli's fruit wine |
| CN103614274A (en) * | 2013-11-25 | 2014-03-05 | 杨华 | Method for brewing full-fermentation type rhodomyrtus tomentosa fruit wine |
| CN105018300A (en) * | 2015-08-20 | 2015-11-04 | 韦江南 | Myrtle fruit wine and preparation method thereof |
| CN107177451A (en) * | 2017-07-15 | 2017-09-19 | 安徽智联管理咨询有限公司 | A kind of brewing method of fruit wine " Taojinniang " |
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