CN1216981C - Strawberry-ginkgo wine and its prepn - Google Patents
Strawberry-ginkgo wine and its prepn Download PDFInfo
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- CN1216981C CN1216981C CN 03131562 CN03131562A CN1216981C CN 1216981 C CN1216981 C CN 1216981C CN 03131562 CN03131562 CN 03131562 CN 03131562 A CN03131562 A CN 03131562A CN 1216981 C CN1216981 C CN 1216981C
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- wine
- strawberry
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- strawberries
- sugar
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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to wine containing strawberries and ginkgo and a preparation method thereof. Strawberries, soaked and steamed gingko, red dates and grapes are used as raw materials, the raw materials are fermented for 24 to 35 hours through sugar, rice yeast and active yeast, and the raw materials are stirred and blended into malt wine of 50%Vol to 60%Vol; after being sealed and stored for 5 to 15 days, the raw materials are pressed for extracting juice, crudely filtered and finely filtered; the juice and the sugar are prepared and uniformly stirred according to a proportion of 50:1, and then the wine containing strawberries and ginkgo is prepared; the sugar content is 2g/100g, the acidity is 0.3g/100 ml and the wine is of 18%Vol to 28%Vol. The wine containing strawberries and gingko has the efficiency of softening blood vessels, reducing blood fat, nourishing blood, activating blood circulation, moistening the lung and strengthening the spleen and has a nutrient and medical value. The wine containing strawberries and gingko has the advantages of heavy fragrance, unique flavor, sweet and palatable taste, short brewing period, simple method and easy mastering.
Description
Technical field
The present invention relates to a kind of fruit wine, is strawberry YINGXINGJIU of forming of feed purification and preparation method thereof with strawberry, ginkgo, red date, grape specifically.
Background technology
At present, existing fruit wine is raw material with single fruit just, and strawberry wine is like this equally, mainly is raw material with the strawberry, and nutrition, taste are single.Along with the raising of living standards of the people, people not only require to look good, smell good and taste good, and wish that it has the effect of health body-building low alcohol fruit wine.
Summary of the invention
In order to satisfy the people and the market requirement, change existing strawberry wine nutrition, the single shortcoming of taste, the invention provides by strawberry, ginkgo, red date, grape plurality of raw materials and form, nutritious, that sweet-smelling is strong fragrant a kind of strawberry gingko seed health wine.
The technical solution used in the present invention is: with ginkgo, red date, grape after strawberry and immersion, the boiling is raw material, fermented 24～36 hours through sugar, Mi Qu, live yeast, 50 °～60 ° ales are blent in stirring, seal up for safekeeping after 5～15 days and press juice, through thick, finly filtration, get juice and stir evenly in the allotment of 50: 1 ratio, make pol 2g/100g, acidity 0.3g/100ml, wine degree and be 18 °～28 ° strawberry YINGXINGJIU with sugar.
In 100 kilograms of strawberries, 5 kilograms of ginkgoes, each 3 kilograms of red date, the grape material, adds 3 kilograms of sugar, respectively 0.3～0.5 kilogram-metre song, live yeast are fermented; 100 kilograms of strawberries are blent 30～35 kilograms of 50 °～60 ° ales.
Adopt the beneficial effect that the present invention reaches after the above technical scheme to be: by the raw material and the unique preparing process of multiple components, make that the strawberry YINGXINGJIU has vessel softening, blood fat reducing, enriches blood, invigorates blood circulation, the effect of moistening lung, invigorating the spleen and nutrition, medical value, and aromatic flavour, the other tool of local flavor, fragrant and sweet good to eat, its brew cycle is short, method is simple, be easy to grasp.
Embodiment
The making method of this strawberry YINGXINGJIU is: selecting and purchasing eight, ninety percent is ripe fresh, no disease and pest, there are not 100 kilograms of strawberries that go rotten, remove sepal and carpopodium, with flushing with clean water 3-5 minute, the flushing of temperature boiling water is after 2-3 minute, with 5 kilograms of ginkgoes and red date, each 3 kilograms of grapes soak after 10-12 hour boiling to 80 °-100 ° of taking-ups and dry, add in 100 kilograms the strawberry, add 3 kilograms of white sugars again, each Mi Qu and live yeast of 0.3～0.5 kilogram, putting into cylinder stirs, the cylinder mouth is sealed, went out wine in general 24 hours, be no more than 36 hours at the latest, the cylinder mouth is opened 5 centimetres and is given vent to anger when going out wine, when wine floods raw material, the cylinder mouth is all opened, and stirs, and stirs 6～8 times in 48 hours, blend 50 °-60 ° 30～35 kilograms of ales then, make the wine degree reach 20～30 °, the lid cylinder closely seals, and preserves after 5～15 days, press juice, coarse filtration, fine filtering, get juice twice, 2 kilograms of 100 kilograms of juice sugarings make pol 2g/100g, acidity 0.3g/100ml, make the strawberry YINGXINGJIU reach 18～28 °, stir evenly after the allotment, barrelling is sealed.
Claims (3)
1, a kind of preparation method of strawberry YINGXINGJIU, it is characterized in that: with ginkgo, red date, grape after strawberry and immersion, the boiling is raw material, fermented 24～36 hours through sugar, Mi Qu, live yeast, 50 °～60 ° ales are blent in stirring, seal up for safekeeping after 5～15 days and press juice, through thick, finly filtration, get juice and stir evenly with the ratio allotment of sugar in 50: 1, make pol 2g/100g, acidity 0.3g/100ml, wine degree and be 18 °～28 ° strawberry YINGXINGJIU.
2, the preparation method of a kind of strawberry YINGXINGJIU according to claim 1 is characterized in that: in 100 kilograms of strawberries, 5 kilograms of ginkgoes, each 3 kilograms of red date, the grape material, adds 3 kilograms of sugar, respectively 0.3～0.5 kilogram-metre song, live yeast are fermented.
3, the preparation method of a kind of strawberry YINGXINGJIU according to claim 1 is characterized in that: 100 kilograms of strawberries are blent 30～35 kilograms of 50 °～60 ° ales.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 03131562 CN1216981C (en) | 2003-05-22 | 2003-05-22 | Strawberry-ginkgo wine and its prepn |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 03131562 CN1216981C (en) | 2003-05-22 | 2003-05-22 | Strawberry-ginkgo wine and its prepn |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1453351A CN1453351A (en) | 2003-11-05 |
| CN1216981C true CN1216981C (en) | 2005-08-31 |
Family
ID=29260446
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 03131562 Expired - Fee Related CN1216981C (en) | 2003-05-22 | 2003-05-22 | Strawberry-ginkgo wine and its prepn |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1216981C (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1320092C (en) * | 2005-01-21 | 2007-06-06 | 张师云 | Ginkgo wine and brewage thereof |
| CN101362991B (en) * | 2008-09-18 | 2011-11-02 | 时闻讯 | Fruity rice original plasmogen wine and brew method thereof |
| CN103642618A (en) * | 2013-11-11 | 2014-03-19 | 高晶晶 | Strawberry ice wine and preparation method thereof |
| CN104498286A (en) * | 2014-12-10 | 2015-04-08 | 常州诺瑞格纳米科技有限公司 | Fruit wine |
| CN105670874A (en) * | 2016-04-27 | 2016-06-15 | 齐鲁工业大学 | Preparation method of ginkgo and pitaya wine |
-
2003
- 2003-05-22 CN CN 03131562 patent/CN1216981C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1453351A (en) | 2003-11-05 |
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| C14 | Grant of patent or utility model | ||
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| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |