CN115786065A - Honey peach wine and preparation method thereof - Google Patents
Honey peach wine and preparation method thereof Download PDFInfo
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- CN115786065A CN115786065A CN202111069581.0A CN202111069581A CN115786065A CN 115786065 A CN115786065 A CN 115786065A CN 202111069581 A CN202111069581 A CN 202111069581A CN 115786065 A CN115786065 A CN 115786065A
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Abstract
The invention discloses a juicy peach wine which comprises the following raw materials in parts by weight: 95-100 parts of white spirit and 25-30 parts of honey peach; wherein the Chinese liquor is Maotai-flavor original liquor; the picking time of the honey peach young peaches is from the middle ten days of 3 months to the beginning of 4 months. The honey peach wine retains the alcohol content of the high-alcohol content wine, has good and smooth mouthfeel, mellow mouthfeel and no choke, and is close to a transparent state and has no obvious turbidity after being placed for a long time.
Description
Technical Field
The invention relates to the technical field of deep processing of agricultural products, in particular to honey peach wine.
Background
The honey peach contains various nutrient components, and has the functions of moistening skin, whitening skin, clearing stomach, moistening lung, eliminating phlegm and promoting urination. Nutritionists find that the contents of phosphorus, potassium, riboflavin, nicotinic acid and ascorbic acid in the edible parts of the peaches are higher than those of the apples, the pears and the grapes through analysis. The protein content is one time higher than that of apple and grape, and 7 times higher than that of pear. Because the juicy peach has rich nutrition and various eating modes, the juicy peach can and the juicy peach beverage can be eaten raw and can be used for making juicy peach cans and beverages, and can also be used for brewing fruit wine.
Application No. 201410265128.0 discloses a "preparation method of a honey peach wine", which comprises the following steps: cleaning juicy peach, removing core, pulping, adding yeast, fermenting, removing residue with diatomite, filtering, fermenting again, clarifying with bentonite, coarse filtering, fine filtering, and aging; the yeast is fruit wine yeast, and the adding amount of the fruit wine yeast accounts for 3-5% of the mass of the juicy peach pulp; the fermentation process conditions are as follows: the fermentation temperature is 18-25 ℃, and the fermentation time is 10-12 days; in the secondary fermentation process after the residue removal and filtration by using the diatomite, the secondary fermentation process conditions are as follows: the fermentation temperature is 20-25 deg.C, and the fermentation time is 2-3 months.
Application No. 2014108365954 discloses a preparation method of a honey peach wine, which comprises the following steps: step 1: selecting fresh and mature honey peaches, laying flat for 3-5 days, and then cleaning with clear water; step 2: removing core manually, pulping to obtain honey peach pulp, and feeding the pulp into a fermentation tank; and step 3: adding 2-3% of saccharomyces cerevisiae and 10-15% of white granulated sugar in the mass fraction of the original fruit pulp into a fermentation cylinder, fully stirring and uniformly mixing; and 4, step 4: sealing the fermentation tank, fermenting at 20-30 deg.C for 10-15 days while stirring; and 5: filtering with diatomite candle filter with filter screen pore diameter of 2-3 μm, and removing bottom precipitate; and 6: sealing the fermentation tank for the second fermentation, and keeping the temperature in the tank at 20-25 deg.C for 2-3 months during the fermentation period; and 7: filtering with diatomite candle filter with filter screen pore diameter of 0.2-0.5 μm, removing bottom precipitate, and clarifying with bentonite to obtain clarified fruit wine; and step 8: adding 10-15ppmv 15000-20000u/L Cu-Zn-SOD superoxide dismutase, uniformly mixing, and standing for 24h; and step 9: storing at 0-4 deg.C under sealed condition for 10-15 days, filtering, and sterilizing to obtain the final product.
Application number 201810269934.3 discloses a brewing method of honey peach wine, which comprises the following process steps: (1) After picking the juicy peaches, selecting the juicy peaches which are fully mature and have strong fragrance as raw materials; (2) Cleaning the juicy peaches obtained in the step (1) in a brush cleaning machine in an ozone water spraying mode, and cleaning and sterilizing by using ozone water; (3) Removing the kernels of the juicy peaches obtained after sterilization in the step (2) by using a stoner, crushing, adding potassium sulfite for sterilization (PMS), adding pectinase for softening the pulps, squeezing and filtering to obtain juicy peach juice, and adding sugar for adjusting the sugar degree; (4) Acidifying the juicy peach juice obtained in the step (3), and adjusting the pH value; (5) Pouring the juicy peach juice obtained in the step (4) into a variable-capacity fermentation tank cleaned by ozone water, filling N2 into the fermentation tank, selecting and activating yeast, adding the activated yeast into a fermentation tank, fully mixing the yeast with the juicy peach juice, standing for one day at normal temperature, finally fermenting under the condition of controlling the temperature environment to obtain a juicy peach wine stock solution, and monitoring the pH value, PMS content, temperature, sugar degree and alcohol degree in the whole fermentation process; (6) Ageing the honey peach wine stock solution obtained after fermentation in the step (5) to obtain honey peach wine; (7) The honey peach wine obtained after fermentation in the step (6) is subjected to taste blending by using concentrated honey peach juice, and is subjected to filtration sterilization treatment; (8) And (4) reducing the acidity of the juicy peach wine obtained in the step (7), freezing at low temperature, filling and pasteurizing.
Application No. 2019105160974 discloses a brewing method of honey peach flavor liquor, which comprises the following steps: peeling, denucleating and pulping the juicy peaches; (2) adjusting the sugar degree of peach pulp; (3) Performing tank fermentation, namely inoculating three strains of saccharomyces cerevisiae, angel aroma-producing yeast active dry yeast and Hansenula polymorpha with grape juice into the juicy peach raw stock for co-fermentation, and performing natural fermentation for 30-40d at 20-30 ℃; (4) distilling; (5) storing in a stainless steel tank; (6) Extracting alcohol and removing impurities by using active carbon, a composite molecular sieve and high polymer resin; and (7) blending.
The method for preparing the honey peach wine needs to carry out denucleation and crushing treatment on honey peaches, and the prior treatment and the subsequent fermentation process are relatively complex. Moreover, because the honey peaches are rich in water, the prepared honey peach wine has short preservation time and the problem of fruit wine turbidity after long-term preservation. In addition, the honey peach wine prepared by the method has lower alcohol content, and cannot meet the requirements of high wine enthusiasts.
Disclosure of Invention
In order to solve the problems in the prior art, the invention provides the honey peach wine, which keeps the degree of high wine, and meanwhile, has good and smooth mouthfeel, mellow mouthfeel and no choking mouth, and the honey peach wine is still close to a transparent state after being placed for a long time without obvious turbidity; in addition, the invention also provides a preparation method of the honey peach wine.
In order to achieve the purpose, the invention adopts the following technical scheme:
the invention provides a honey peach wine, which comprises the following raw materials in parts by weight: 95-100 parts of white spirit and 25-30 parts of honey peach;
wherein the liquor is Maotai-flavor original liquor;
the picking time of the honey peach young peaches is from the middle ten days of 3 months to the beginning of 4 months.
Preferably, the peach kernels of the honey peach young peaches are hardened.
Preferably, the alcohol content of the white spirit is 75-80 degrees.
Preferably, the alcohol degree of the white spirit is 78 degrees.
The second aspect of the invention provides a method for preparing the honey peach wine, which comprises the following steps:
s1, picking young juicy peaches on juicy peach trees from middle ten days of 3 months to the beginning of 4 months;
s2, cleaning the outer hair of the honey peach young peach with clear water, spreading the honey peach young peach in the sun, and drying the moisture on the surface of the honey peach young peach;
s3, taking white spirit, soaking the juicy peach young peaches in the white spirit according to the formula amount, and standing for 3-4 months to obtain the juicy peach wine.
Preferably, in the step S3, the ambient temperature is 20-28 ℃ during the standing treatment.
Compared with the prior art, the invention has the following beneficial effects:
(1) According to the method, the honey peach young peaches are directly soaked in the white spirit after being subjected to early simple treatment, and the treatment process is simple;
(2) The method adopts the honey peach young peach as the raw material, and the honey peach young peach has less moisture compared with the mature honey peach, so that the white spirit is still close to a transparent state after being placed for a long time and has no obvious turbidity;
(3) The honey peach wine prepared by the method keeps the alcohol content of high wine, and meanwhile, the honey peach wine is good and smooth in taste, mellow in taste and free of choking;
(4) The honey peach contains sugar, protein, cellulose, calcium, phosphorus, iron, mineral substances and vitamins, and can promote intestinal peristalsis and soften feces to prevent anemia caused by iron deficiency;
(5) The peach trees for producing the honey peach young peaches use the self-developed insect-proof fertilizer for agricultural product planting in planting, and no insecticide is needed, so that pesticide residue is avoided, and the honey peach young peaches are safer to eat.
Detailed Description
The embodiments of the present invention are described below with reference to specific embodiments, and other advantages and effects of the present invention will be readily apparent to those skilled in the art from the disclosure of the present invention.
In each embodiment, the peach trees for producing the honey peach young peaches all adopt the independently researched and developed insect-proof fertilizer for agricultural product planting in the planting process, and no insecticide is needed.
The preparation process of the independently developed insect-proof fertilizer for agricultural product planting comprises the following steps:
preparation of component A: preparing a purple sand material by adopting the method disclosed in the application number 2008100413189 and shown in the embodiment 1;
preparation of the component B:
1) Preparing plant fermentation liquor: taking 5 jin of grass, peach leaves and corn stalks, crushing, adding 1 jin of brown sugar and 10kg of water after crushing, mixing, putting into a fermentation tank, controlling the temperature to be more than or equal to 10 ℃, standing for 1 month in winter (standing for half a month in summer), and filtering to obtain filtrate, namely plant fermentation liquor;
2) Taking 8 jin of plant fermentation liquor, adding 2 jin of gold-complexing enzyme, uniformly mixing, adding 0.08 jin of milk thistle, standing for 1 week, filtering, and obtaining the component B from the filtrate.
The purple sand material in the component A is placed in tap water, so that dissolved oxygen and conductivity in the tap water can be obviously increased, indexes such as ammonia nitrogen and nitrite can be obviously reduced, particularly, the reduction of oxidation-reduction potential is more obvious, the purple sand material has the effect of obviously improving water quality, and the purple sand material is uniformly buried in inner soil for planting agricultural products, so that the water quality of rainwater or water used in artificial irrigation of the agricultural products can be improved, the soil quality is improved, the breeding of bacteria and ova is reduced, and the agricultural products are favorably grown; the purple sand material is porous, so that the air permeability of soil can be increased, and the suffocation of root parts is avoided;
the component B is formed by compounding Jinnale compound enzyme and plant fermentation liquor, the Jinnale compound enzyme is a compound of a plurality of enzymes and has the functions of cultivating land and taking root, regulating flora and improving fertilizer efficiency, the plant fermentation liquor is formed by fermenting various plants and brown sugar, is rich in various nutrient elements, irrigates the soil and can improve the fertility of the soil; moreover, the plant fermentation liquor has a certain insecticidal effect; after milk thistle is added into the component B, the milk thistle contains rich nutrition, so that the fertility of soil can be further increased, and the effect of increasing the yield and income of agricultural products is achieved.
The application method of the independently researched and developed insect-proof fertilizer for agricultural product planting comprises the following steps:
1. uniformly burying the component A in the soil of the peach trees;
2. according to different growth stages of agricultural products, the component B is used in a mode of irrigating or spraying leaves,
when the peach trees are irrigated, the proportion of the component B to water is 1;
when the fertilizer is sprayed on leaves, the proportion of the component B to water is 1;
when the component B is adopted, the peach trees are fertilized in five stages:
in the first stage: when winter fertilizer is applied, the fertilizer is irrigated once;
the second stage is as follows: the flower on the peach tree is a bud, and when the flower is not opened, the flower is watered once;
the third stage: after the fruit set, and the core was hard, the leaves were sprayed once;
the fourth stage: before the juicy peaches are not completely ripe, spraying once in half a month for 2 times in total, so that the juicy peaches are better and easier to ripe;
the fifth stage: spraying the honey peaches once in 1 week for 2 times.
After being picked, the ripe juicy peaches are sent to a Beijing Zhongke optical analysis chemical technology research institute (Zhonghua for short) to be tested for the nutrient content and pesticide residue, and the test results are shown in Table 1:
TABLE 1
As shown in the test results in Table 1, the honey peaches planted by applying the independently developed insect-proofing fertilizer for agricultural product planting have no pesticide residue.
The honey peach young peach in the growing process is used, so that the honey peach young peach is indirectly proved to have no pesticide residue.
Example 1
A honey peach wine comprises 10 jin of Maotai-flavor original pulp wine and 2.5 jin of honey peach young peach produced by Maotai town with the alcohol content of 78 degrees.
The preparation method of the honey peach wine comprises the following steps:
s1, picking young juicy peaches on juicy peach trees from the middle ten days of 3 months to the beginning of 4 months, wherein the peach pits of the young juicy peaches become hard;
s2, cleaning the outer hair of the honey peach young peach with clear water, spreading the honey peach young peach in the sun, and drying the moisture on the surface of the honey peach young peach;
s3, taking white spirit, soaking the honey peach young peaches in the white spirit according to the formula dosage, and standing for 4 months at the ambient temperature of 20 ℃ to obtain the honey peach wine.
Example 2
A honey peach wine comprises 9.5 jin of Maotaizhen original pulp wine and 3 jin of honey peach young peach produced by Maotaizhen town with alcohol degree of 75 degrees.
The preparation method of the honey peach wine comprises the following steps:
s1, picking young juicy peaches on a juicy peach tree from the middle ten days of 3 months to the beginning of 4 months, wherein the peach pits of the young juicy peaches are hardened;
s2, cleaning the outer hair of the honey peach young peach with clear water, spreading the honey peach young peach in the sun, and drying the moisture on the surface of the honey peach young peach;
s3, taking white spirit, soaking the honey peach young peaches in the white spirit according to the formula dosage, and placing the honey peach young peaches for 3 months at the ambient temperature of 28 ℃ to obtain the honey peach wine.
Example 3
A honey peach wine comprises 9 jin of Maotai-flavor original pulp wine and 2.8 jin of honey peach young peach produced by Maotaizhen town with alcohol degree of 80 degrees.
The preparation method of the honey peach wine comprises the following steps:
s1, picking young juicy peaches on a juicy peach tree from the middle ten days of 3 months to the beginning of 4 months, wherein the peach pits of the young juicy peaches are hardened;
s2, cleaning the outer hair of the honey peach young peach with clear water, spreading the honey peach young peach in the sun, and drying the moisture on the surface of the honey peach young peach;
s3, taking liquor, soaking the juicy peach juveniles in the liquor according to the formula amount, and standing for 4 months at the ambient temperature of 25 ℃ to obtain the juicy peach wine.
Comparative example 1
The preparation method of the honey peach wine comprises the following steps:
1. taking 10 jin of Maotai-flavor virgin pulp (78 degrees) produced by Maotaizhen town;
2. taking ripe honey peaches, cleaning the outer hair of the honey peaches with clear water, spreading the honey peaches in the sun, and drying the moisture on the surfaces of the honey peaches in the sun;
3. placing 2.5 jin of cleaned honey peach in the above raw pulp, and standing at 25 deg.C for 3 months to obtain honey peach wine.
Sensory tests were conducted on the juicy peach wines obtained in examples 1 to 3 and the virgin pulp wine in comparative example 1, and sensory evaluation criteria are shown in table 2:
TABLE 2
100 high alcohol enthusiasts were randomly selected and divided into 4 groups of 25 persons, and each person tasted the juicy peach wine prepared in examples 1-3 and comparative example 1 in turn and given a score, and the score was averaged, and the results are shown in Table 3.
TABLE 3
As can be seen from the test results in Table 3, the average score of the honey peach wine prepared in examples 1-3 is higher than that of the honey peach wine prepared in comparative example 1, the honey peach young peach is adopted as the raw material in the present application, because the honey peach has less moisture compared with the mature honey peach, the white spirit is still close to a transparent state after being placed for a long time and has no obvious turbidity; the prepared honey peach wine keeps the degree of high wine, and meanwhile, has good and smooth mouthfeel, mellow mouthfeel and no choking mouth, and brings enjoyment of good sense.
The present invention has been described in terms of specific examples, which are provided to aid in understanding the invention and are not intended to be limiting. For a person skilled in the art to which the invention pertains, several simple deductions, modifications or substitutions may be made according to the idea of the invention.
Claims (7)
1. The juicy peach wine is characterized by comprising the following raw materials in parts by weight: 95-100 parts of white spirit and 25-30 parts of honey peach young peach;
wherein the liquor is Maotai-flavor original liquor;
the picking time of the honey peach young peach is 3 middle ten days to 4 early months.
2. The honey peach wine of claim 1, wherein the peach kernel of the honey peach young peach has become hard.
3. The honey peach wine of claim 1, wherein the alcohol content of the white spirit is 75-80 degrees.
4. The juicy peach wine of claim 3, wherein the alcohol content of the white spirit is 78 degrees.
5. The juicy peach wine of claim 1, wherein the peach trees producing the juicy peach baby peaches use the insect-proof fertilizer for agricultural product planting in the planting process.
6. A method for making a honey peach wine according to claim 1, comprising the steps of:
s1, picking young juicy peach on a juicy peach tree from the middle ten days of 3 months to the beginning of 4 months;
s2, cleaning the outer hair of the honey peach young peach with clear water, spreading the honey peach young peach in the sun, and drying the moisture on the surface of the honey peach young peach;
and S3, taking the white spirit, soaking the honey peach young peaches in the white spirit according to the formula dosage, and standing for 3-4 months to obtain the honey peach wine.
7. The method for producing a honey peach wine according to claim 6, wherein in the step S3, the ambient temperature is 20-28 ℃ when the wine is left to stand.
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| CN202111069581.0A CN115786065A (en) | 2021-09-13 | 2021-09-13 | Honey peach wine and preparation method thereof |
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| CN202111069581.0A CN115786065A (en) | 2021-09-13 | 2021-09-13 | Honey peach wine and preparation method thereof |
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