CN115449448A - Dried orange peel plum wine and processing technology thereof - Google Patents

Dried orange peel plum wine and processing technology thereof Download PDF

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CN115449448A
CN115449448A CN202211329847.5A CN202211329847A CN115449448A CN 115449448 A CN115449448 A CN 115449448A CN 202211329847 A CN202211329847 A CN 202211329847A CN 115449448 A CN115449448 A CN 115449448A
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wine
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廖长成
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Xinhui District Jiangmen Hongda Orange Tea Co ltd
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Xinhui District Jiangmen Hongda Orange Tea Co ltd
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    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
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    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/22—Ageing or ripening by storing, e.g. lagering of beer

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Abstract

The invention discloses a dried orange peel plum wine and a processing technology thereof, and the formula comprises: the main material, the auxiliary material A and the auxiliary material B, wherein the auxiliary material B is one or a combination of more of dried orange peel, diced cinnamon, tsaoko cardamom, agilawood, cassia bark or dried flowers; the dried flower is one or more of flos Osmanthi Fragrantis, flos Caryophylli, flos Jasmini sambac, flos Gardeniae, flos Rosae Rugosae, flos Micheliae Albae, flos Camelliae Japonicae or flos Begoniae Evansianae; the process comprises the following steps: step one, weighing raw materials; step two, puffing treatment; step three, fermenting and brewing; step four, preparing wine liquid; the invention directly takes the traditional Chinese medicinal materials as raw materials for brewing, thereby avoiding the loss of the medicinal components; the raw materials are subjected to puffing treatment, so that the raw materials are easy to ferment, and the brewing time is shortened; the plum fermented wine prepared by yellow wine has the advantages that the plum fermented wine is softer in taste while the efficacy of the plum wine is kept, and the stimulation to intestines and stomach is reduced; by changing the formula of the auxiliary material B, plum wine with different flavors can be prepared, and the plum wine has more market competitiveness.

Description

Dried orange peel plum wine and processing technology thereof
Technical Field
The invention relates to the technical field of wine brewing, in particular to dried orange peel plum wine and a processing technology thereof.
Background
Plum wine, a fruit wine made from mume fructus, has effects of stimulating appetite, promoting salivary secretion, improving gastrointestinal function, and improving dyspepsia and anorexia; in the prior art, plum wine is brewed by adopting a soaking method or a fermentation method, namely green plums and other auxiliary materials are placed in distilled wine for soaking and flavoring, and the plum wine is brewed in a sealed manner, the soaking method has a certain requirement on alcohol content although the process is simple, and is generally soaked by using white wine with high alcohol content, but the white wine has high irritation and is not suitable for frequent drinking; the method for preparing the plum wine takes green plum pulp as a raw material, prepares the green plum fermented wine in an alcohol fermentation mode, has low alcohol content and rich fruit flavor, has the advantages of simple process and easy operation, but has the following defects of single raw material component and general health care effect; secondly, the fruit wine only has single fruit wine fragrance, lacks other fragrance types and cannot meet market demands; thirdly, the fermentation time is long, and the productivity is low; the plum wine is endowed with a certain health-care effect by adding Chinese herbal medicines (application publication No. CN 108004085A), but effective components of the Chinese herbal medicines are extracted by adopting a decoction mode, and medicine residues can be left in medicine residues to cause medicine effect loss to a certain degree.
Disclosure of Invention
The invention aims to provide dried orange peel plum wine and a processing technology thereof, and aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: a dried orange peel plum wine comprises the following components: the main material, the auxiliary material A and the auxiliary material B comprise the following components in percentage by mass: 50-60% of main material, 30-40% of auxiliary material A and 6-14% of auxiliary material B.
Preferably, the mass percentage of each component is as follows: 55% of main material, 35% of auxiliary material A and 10% of auxiliary material B.
Preferably, the main material comprises 35-45% of glutinous rice flour, 25-35% of wheat flour and 25-35% of plum fermented wine.
Preferably, the auxiliary material A comprises 24-32% of Chinese yam, 18-26% of medlar, 17-23% of astragalus, 10-16% of codonopsis pilosula, 10-14% of angelica sinensis and 4-6% of dried ginger.
Preferably, the auxiliary material B is one or a combination of dried orange peel, diced cinnamon, tsaoko cardamom, agilawood, cassia bark or dried flowers.
Preferably, the dried flower is one or more of osmanthus fragrans, clove flower, jasmine flower, gardenia, rose, gardenia, camellia or crabapple flower.
A processing technology of dried orange peel plum wine comprises the steps of firstly, weighing raw materials; step two, puffing treatment; step three, fermenting and brewing; step four, preparing wine liquid;
in the first step, firstly, taking the sum of the mass percentages of all the components as 1, weighing the main material, the auxiliary material A and the auxiliary material B according to a formula;
in the second step, the auxiliary material A and the auxiliary material B weighed in the first step are mixed and crushed to obtain a mixture A, the granularity of the mixture A is 60 meshes, and then the mixture A, glutinous rice flour and wheat flour are mixed and puffed to obtain a mixture B;
placing the mixture B in a stirring kettle, adding water and a saccharifying agent, uniformly stirring, transferring to a fermentation tank, inoculating activated dry yellow wine yeast, and sealing and fermenting to obtain fermented grains;
and in the fourth step, filtering the fermented grains prepared in the third step to obtain yellow wine, standing the yellow wine for 2-3 days under sealed conditions, taking the upper clear wine, mixing the upper clear wine with the plum fermented wine weighed in the first step, sealing and ageing, adjusting the alcohol content to 13, clarifying again and filtering to obtain a finished product.
Preferably, in the first step, the main materials are 40% of glutinous rice flour, 30% of wheat flour and 30% of plum fermented wine; the auxiliary materials A comprise 28% of Chinese yam, 22% of medlar, 20% of astragalus, 13% of codonopsis pilosula, 12% of angelica and 5% of dried ginger; the auxiliary material B is dried orange peel.
Preferably, in the third step, the amount of the water is 1.5 times of the weight of the mixture B, the amount of the saccharifying agent is 9-14% of the weight of the mixture, and the inoculation amount of the yellow wine dry yeast is 0.3-0.4% of the weight of the mixture.
Preferably, in the third step, the fermentation temperature is 27-30 ℃, and the fermentation time is 15-20 days.
Compared with the prior art, the invention has the beneficial effects that: the invention directly takes the traditional Chinese medicinal materials as raw materials for brewing, thereby avoiding the loss of the medicinal components; the raw materials are subjected to puffing treatment, so that the raw materials are easy to ferment, and the brewing time is shortened; the plum fermented wine prepared by yellow wine has the advantages that the plum fermented wine is softer in taste while the efficacy of the plum wine is kept, and the stimulation to intestines and stomach is reduced; by changing the formula of the auxiliary material B, plum wine with different flavors can be prepared, and the plum wine has more market competitiveness.
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FIG. 1 is a process flow diagram of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious 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.
Referring to fig. 1, a technical solution provided by the present invention:
example 1:
a dried orange peel plum wine comprises the following components: the main material, the auxiliary material A and the auxiliary material B comprise the following components in percentage by mass: 55% of main material, 35% of auxiliary material A and 10% of auxiliary material B, wherein the main material comprises 40% of glutinous rice flour, 30% of wheat flour and 30% of plum fermented wine; the auxiliary material A comprises 28% of Chinese yam, 22% of medlar, 20% of astragalus, 13% of codonopsis pilosula, 12% of angelica and 5% of dried ginger; the auxiliary material B is dried orange peel.
A processing technology of dried orange peel plum wine comprises the steps of firstly, weighing raw materials; step two, puffing treatment; step three, fermenting and brewing; step four, preparing wine liquid;
in the first step, firstly, the main material, the auxiliary material A and the auxiliary material B are weighed according to a formula, wherein the sum of the mass percentages of the components is 1; wherein the main material comprises 40% glutinous rice flour, 30% wheat flour and 30% plum fermented wine; the auxiliary material A comprises 28% of Chinese yam, 22% of medlar, 20% of astragalus, 13% of codonopsis pilosula, 12% of angelica and 5% of dried ginger; the auxiliary material B is dried orange peel;
in the second step, the auxiliary material A and the auxiliary material B weighed in the first step are mixed and crushed to obtain a mixture A, the granularity of the mixture A is 60 meshes, and the mixture A, the glutinous rice flour and the wheat flour are mixed and puffed to obtain a mixture B;
placing the mixture B in a stirring kettle, adding water and a saccharifying agent, uniformly stirring, transferring to a fermentation tank, inoculating activated dry yellow wine yeast, and sealing and fermenting to obtain fermented grains; wherein the amount of water is 1.5 times of the weight of the mixture B, the amount of the saccharifying agent is 9-14% of the weight of the mixture, and the inoculation amount of yellow wine dry yeast is 0.3-0.4% of the weight of the mixture; the fermentation temperature is 27-30 ℃, and the fermentation time is 15-20d;
and in the fourth step, the fermented grains prepared in the third step are filtered to obtain yellow wine, the yellow wine is kept stand for 2-3d under a sealed condition, the upper layer clear wine liquid is taken, and then is mixed with the plum fermented wine liquid weighed in the first step, after sealed ageing, the alcohol content is adjusted to 13, and after clarification and filtration are carried out again, the finished product is obtained.
Example 2:
a dried orange peel plum wine comprises the following components: the main material, the auxiliary material A and the auxiliary material B comprise the following components in percentage by mass: 55% of main material, 35% of auxiliary material A and 10% of auxiliary material B, wherein the main material comprises 35% of glutinous rice flour, 30% of wheat flour and 35% of plum fermented wine; the auxiliary material A comprises 24% of Chinese yam, 26% of medlar, 20% of astragalus, 14% of codonopsis pilosula, 10% of angelica and 6% of dried ginger; the auxiliary material B comprises 80% of tangerine peel and 20% of gardenia;
a processing technology of dried orange peel plum wine comprises the steps of firstly, weighing raw materials; step two, puffing treatment; step three, fermenting and brewing; step four, preparing wine;
in the first step, firstly, taking the sum of the mass percentages of all the components as 1, weighing the main material, the auxiliary material A and the auxiliary material B according to a formula; wherein the main material comprises 35% glutinous rice flour, 30% wheat flour and 35% plum fermented wine; the auxiliary material A comprises 24% of Chinese yam, 26% of medlar, 20% of astragalus, 14% of codonopsis pilosula, 10% of angelica and 6% of dried ginger; the auxiliary materials B comprise 80% of dried orange peel and 20% of gardenia;
in the second step, the auxiliary material A and the auxiliary material B weighed in the first step are mixed and crushed to obtain a mixture A, the granularity of the mixture A is 60 meshes, and the mixture A, the glutinous rice flour and the wheat flour are mixed and puffed to obtain a mixture B;
placing the mixture B in a stirring kettle, adding water and a saccharifying agent, uniformly stirring, transferring to a fermentation tank, inoculating activated dry yellow wine yeast, and sealing and fermenting to obtain fermented grains; wherein the amount of water is 1.5 times of the weight of the mixture B, the amount of the saccharifying agent is 9-14% of the weight of the mixture, and the inoculation amount of yellow wine dry yeast is 0.3-0.4% of the weight of the mixture; the fermentation temperature is 27-30 ℃, and the fermentation time is 15-20d;
and in the fourth step, the fermented grains prepared in the third step are filtered to obtain yellow wine, the yellow wine is kept stand for 2-3d under a sealed condition, the upper layer clear wine liquid is taken, and then is mixed with the plum fermented wine liquid weighed in the first step, after sealed ageing, the alcohol content is adjusted to 13, and after clarification and filtration are carried out again, the finished product is obtained.
Example 3:
a dried orange peel plum wine comprises the following components: the main material, the auxiliary material A and the auxiliary material B comprise the following components in percentage by mass: 55% of main material, 35% of auxiliary material A and 10% of auxiliary material B, wherein the main material comprises 45% of glutinous rice flour, 25% of wheat flour and 30% of plum fermented wine; the auxiliary material A comprises 32 percent of Chinese yam, 26 percent of medlar, 17 percent of astragalus, 10 percent of codonopsis pilosula, 10 percent of angelica and 5 percent of dried ginger; the auxiliary materials B are 50 percent of dried orange peel and 50 percent of sweet osmanthus;
a processing technology of dried orange peel plum wine comprises the steps of firstly, weighing raw materials; step two, puffing treatment; step three, fermenting and brewing; step four, preparing wine liquid;
in the first step, firstly, the main material, the auxiliary material A and the auxiliary material B are weighed according to a formula, wherein the sum of the mass percentages of the components is 1; wherein the main material comprises 45% glutinous rice flour, 25% wheat flour and 30% plum fermented wine; the auxiliary material A comprises 32 percent of Chinese yam, 26 percent of medlar, 17 percent of astragalus, 10 percent of codonopsis pilosula, 10 percent of angelica and 5 percent of dried ginger; the auxiliary material B comprises 50 percent of tangerine peel and 50 percent of sweet osmanthus;
in the second step, the auxiliary material A and the auxiliary material B weighed in the first step are mixed and crushed to obtain a mixture A, the granularity of the mixture A is 60 meshes, and then the mixture A, glutinous rice flour and wheat flour are mixed and puffed to obtain a mixture B;
placing the mixture B in a stirring kettle, adding water and a saccharifying agent, uniformly stirring, transferring to a fermentation tank, inoculating activated dry yellow wine yeast, and sealing and fermenting to obtain fermented grains; wherein the amount of water is 1.5 times of the weight of the mixture B, the amount of the saccharifying agent is 9-14% of the weight of the mixture, and the inoculation amount of yellow wine dry yeast is 0.3-0.4% of the weight of the mixture; the fermentation temperature is 27-30 ℃, and the fermentation time is 15-20d;
and in the fourth step, the fermented grains prepared in the third step are filtered to obtain yellow wine, the yellow wine is kept stand for 2-3d under a sealed condition, the upper layer clear wine liquid is taken, and then is mixed with the plum fermented wine liquid weighed in the first step, after sealed ageing, the alcohol content is adjusted to 13, and after clarification and filtration are carried out again, the finished product is obtained.
The properties of the examples are compared in the following table:
Figure BDA0003913108730000061
based on the above, the Chinese yam, the medlar, the astragalus, the codonopsis pilosula, the angelica and the dried ginger are added into the formula, so that the wine has the effects of warming the middle-jiao to dispel cold, warming the stomach and tonifying the spleen, promoting blood circulation to remove blood stasis and relieving stagnation, and has a health-care function, and meanwhile, the Chinese medicinal materials are directly used as wine brewing raw materials, and are not subjected to medicinal component extraction, so that the loss of medicinal components can be avoided to the greatest extent; the brewing raw materials are subjected to puffing treatment, so that the fermentation is easier, and the brewing time is shortened; the plum fermented wine liquid is prepared by yellow wine, so that the plum wine is softer in taste while the efficacy of the plum wine is kept, and the stimulation to intestines and stomach is reduced; the invention changes the formula of the auxiliary material B, so that the plum wine prepared by the method has better flavor.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.

Claims (10)

1. A dried orange peel plum wine comprises the following components: the main material, the auxiliary material A and the auxiliary material B are characterized in that: the weight percentage of each component is as follows: 50-60% of main material, 30-40% of auxiliary material A and 6-14% of auxiliary material B.
2. The dried orange peel plum wine as claimed in claim 1, wherein: the weight percentage of each component is as follows: 55% of main material, 35% of auxiliary material A and 10% of auxiliary material B.
3. The tangerine peel and plum wine as claimed in claim 2, wherein: the main material comprises 35-45% of glutinous rice flour, 25-35% of wheat flour and 25-35% of plum fermented wine.
4. The tangerine peel and plum wine as claimed in claim 2, wherein: the auxiliary material A comprises 24-32% of Chinese yam, 18-26% of medlar, 17-23% of astragalus, 10-16% of codonopsis pilosula, 10-14% of angelica and 4-6% of dried ginger.
5. The tangerine peel and plum wine as claimed in claim 2, wherein: the auxiliary material B is one or a combination of more of dried orange peel, diced cinnamon, tsaoko cardamom, agilawood, cassia bark or dried flowers.
6. The wine of claim 5, wherein the wine comprises: the dried flower is one or more of flos Osmanthi Fragrantis, flos Caryophylli, flos Jasmini sambac, flos Gardeniae, flos Rosae Rugosae, flos Micheliae Albae, flos Camelliae Japonicae or flos Begoniae Evansianae.
7. A processing technology of dried orange peel plum wine comprises the steps of firstly, weighing raw materials; step two, puffing treatment; step three, fermenting and brewing; step four, preparing wine liquid; the method is characterized in that:
in the first step, firstly, the main material, the auxiliary material A and the auxiliary material B are weighed according to a formula, wherein the sum of the mass percentages of the components is 1;
in the second step, the auxiliary material A and the auxiliary material B weighed in the first step are mixed and crushed to obtain a mixture A, the granularity of the mixture A is 60 meshes, and the mixture A, the glutinous rice flour and the wheat flour are mixed and puffed to obtain a mixture B;
placing the mixture B in a stirring kettle, adding water and a saccharifying agent, uniformly stirring, transferring to a fermentation tank, inoculating activated dry yellow wine yeast, and sealing and fermenting to obtain fermented grains;
and in the fourth step, the fermented grains prepared in the third step are filtered to obtain yellow wine, the yellow wine is kept stand for 2-3d under a sealed condition, the upper layer clear wine liquid is taken, and then is mixed with the plum fermented wine liquid weighed in the first step, after sealed ageing, the alcohol content is adjusted to 13, and after clarification and filtration are carried out again, the finished product is obtained.
8. The processing technology of the tangerine peel and plum wine as claimed in claim 7, wherein: in the first step, the main materials are 40% of glutinous rice flour, 30% of wheat flour and 30% of plum fermented wine; the auxiliary materials A comprise 28% of Chinese yam, 22% of medlar, 20% of astragalus, 13% of codonopsis pilosula, 12% of angelica and 5% of dried ginger; the auxiliary material B is dried orange peel.
9. The processing technology of the tangerine peel and plum wine as claimed in claim 7, wherein: in the third step, the dosage of water is 1.5 times of the weight of the mixture B, the dosage of the saccharifying agent is 9-14% of the weight of the mixture, and the inoculation amount of yellow wine dry yeast is 0.3-0.4% of the weight of the mixture.
10. The processing technology of the tangerine peel and plum wine as claimed in claim 7, wherein: in the third step, the fermentation temperature is 27-30 ℃, and the fermentation time is 15-20 days.
CN202211329847.5A 2022-10-27 2022-10-27 Dried orange peel plum wine and processing technology thereof Pending CN115449448A (en)

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CN114717072A (en) * 2022-05-18 2022-07-08 南通白蒲黄酒有限公司 Yellow wine capable of dispelling cold and warming stomach and preparation method thereof

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Application publication date: 20221209