CN1270216A - Momordica grosvenori-grape wine and preparing process thereof - Google Patents
Momordica grosvenori-grape wine and preparing process thereof Download PDFInfo
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- CN1270216A CN1270216A CN 99104359 CN99104359A CN1270216A CN 1270216 A CN1270216 A CN 1270216A CN 99104359 CN99104359 CN 99104359 CN 99104359 A CN99104359 A CN 99104359A CN 1270216 A CN1270216 A CN 1270216A
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Abstract
A momordica grosvenori-grape wine is made up of fresh momordica grosvenori (3-35 wt. portions) or dried one (0.5-14), raw grape juice (15-80) or raisin (3-30) and ordinary edible wine (30-96) through immersing, laying aside, removing deposited substance and filtering. Its advantages are unique taste and good enjoyment to drink it.
Description
The present invention relates to food-drink, especially with to drink wine relevant.
Grosvenor Momordica is the fruit of cucurbitaceous plant Grosvenor Momordica, and flavor is sweet, and people always directly steep it boiling water when tea-drinking usefulness, with the Grosvenor Momordica is that wine is drunk in the main raw material making, formerly apply for a patent application number 98126762.9, title " fructus momordicae wine and preparation method thereof "; With the grape is that the grape wine that main raw material is made is of long duration.Though these two kinds of wine have their own characteristics each, and all only have the single local flavor of Grosvenor Momordica or grape, all have certain limitation.
The objective of the invention is and will disclose a kind of momordica grosvenori-grape wine and preparation method thereof to the public, this wine melts the sweet taste of Grosvenor Momordica uniqueness and the distinctive tart flavour of grape in one, has a distinctive flavour, and not only mouthfeel is good, and can quench one's thirst, and does not get angry after the drink.This liquor method for making is simple, and production cost is low, is a kind of novel wine of drinking of good market prospects.
Momordica grosvenori-grape wine of the present invention mainly contains common edible wine, Grosvenor Momordica and grape.Its common edible wine can be liquor, also can be color wine; Its Grosvenor Momordica can be a fresh Fructus Momordicae, also can be dried fructus momordicae; Its grape can be a Sucus Vitis viniferae, also can be raisin.
During making, common edible wine, Grosvenor Momordica and grape three's part by weight is: common edible wine 30-96 part; Fresh Fructus Momordicae 3-35 part, or dried fructus momordicae 0.5-14 part; Original grape juice 15-80 part, or raisin 3-30 part.
In addition, this wine can contain a spot of auxiliary material, and as correctives, spices or herbal medicine, its usage ratio is 0-8 part.
The making of this momordica grosvenori-grape wine is Grosvenor Momordica, grape and auxiliary material composition to be soaked be dissolved in the common edible wine, through leaving standstill, removes precipitation, filters, and gets finished wine.
The compound method of each integral part during making:
1, make the used Grosvenor Momordica of this wine, can directly add in the common edible wine and soak, soak time 7-100 days, residue was soaked in filtering then, if fresh Fructus Momordicae adds in the common edible wine after earlier it being cooked or boils again and soaks; Also can earlier Grosvenor Momordica be placed the water decoction of heating, filtering Grosvenor Momordica residue then with decoction liquor concentrated the Grosvenor Momordica concentrated solution of heating, is blent the Grosvenor Momordica concentrated solution in soaking the common edible wine that is dissolved with the grape composition at last.
2, make the used grape of this wine, if raisin then directly add it in common edible wine and soak, soak time 7-100 days, filtering raisin residue then; If use original grape juice, it can be concentrated the 10-30% that is machined to the Normal juice amount, then grape fruitade is blent in soaking the common edible wine that is dissolved with the Grosvenor Momordica composition; Also original grape juice can be fermented, ageing is processed into grape wine, and then blends in soaking the common edible wine that is dissolved with the Grosvenor Momordica composition.
When 3, making this wine, if add auxiliary material, according to used raw material difference, or directly add in the common edible wine and soak, soak time 7-100 days, residue was soaked in filtering then; Or be placed on and decoct certain hour in the water, filtering residue then, decoction liquor heated is condensed into the auxiliary material concentrated solution, the auxiliary material concentrated solution is blent in soaking the common edible wine that is dissolved with Grosvenor Momordica and grape composition again.
4, make the immersion processing of this wine, Grosvenor Momordica, raisin and auxiliary material together can be added in the common edible wine and soak; Also can soak separately separately, blend again behind the filter residue; Or soaking Grosvenor Momordica and raisin certain hour earlier, filtering Grosvenor Momordica and raisin residue add auxiliary material again and soak then, soak the end filtering and soak residue.
Momordica grosvenori-grape wine of the present invention has following advantage: 1, melt the sweet taste of Grosvenor Momordica uniqueness and the distinctive tart flavour of grape in one, have a distinctive flavour; 2, Grosvenor Momordica cold nature has the effect of clearing heat and moistening lung, laxation defaecation, and the acid of grape flavor can promote the production of body fluid to quench thirst, and is dissolved with Grosvenor Momordica and grape composition owing to soak in the wine, so drink this wine, not only mouthfeel is good, and can quench one's thirst, not scorching getting angry after the drink; 3, its making method is easy, requires equipment also simple relatively, and production cost is low, goes into operation easily.
The invention will be further described below in conjunction with embodiment:
Embodiment 1: adorn liquor (36-60 degree) double centner with wine vat, add 5 kilograms of dried fructus momordicaes again, with the cylinder cap sealing, soaked 80 days down in room temperature (5-35 ℃), then filtering Grosvenor Momordica residue.Other gets 40 kilograms of original grape juices, and normal pressure heating is concentrated into 6 kilograms, grape fruitade is added in the wine of filtering Grosvenor Momordica residue, stirs, and after leaving standstill, removes precipitation, filters, and is finished wine.Band acid during this wine is sweet, mouthfeel is good.
Embodiment 2: adorn yellow rice wine (8-38 degree) double centner with wine vat, add 15 kilograms of the fresh Fructus Momordicaes cook again, 8 kilograms of raisin, 0.3 kilogram of rhizoma zingiberis, 0.2 kilogram of Flos Caryophylli, 0.2 kilogram of Semen Myristicae, sealing, at room temperature soaked 90 days, elimination fresh Fructus Momordicae, raisin, rhizoma zingiberis, Flos Caryophylli and Semen Myristicae residue after leaving standstill, are removed precipitation then, filter, wine gets product.The sweet acid of this wine is moderate, slightly delicate fragrance.
Embodiment 3: in the liquor (55 degree) with 0.2 kilogram of Chinese cassia tree, 2 kilograms of 0.3 kilogram of addings of sweet fennel, sealing was soaked after 30 days, and filtering Chinese cassia tree and sweet fennel residue get the auxiliary material leach liquor.Dress water is 150 kilograms in pot, adds 5 kilograms of dried fructus momordicaes, and the decoction of heating is then boiled back slow fire and kept 1 hour, and elimination Grosvenor Momordica residue is kept decoction at boiling state slow fire, is concentrated into 10 kilograms, stops to heat, and gets the Grosvenor Momordica concentrated solution.Other gets 50 kilograms of original grape juices, with vacuum concentration equipment vacuum concentration to 10 kilogram.At last Grosvenor Momordica concentrated solution, grape fruitade and auxiliary material leach liquor are together added in the cylinder that liquor (8-38 degree) double centner is housed, stir, leave standstill, remove precipitation, filter, wine gets product.This Vitis Labrusca L tart flavour is pure, and pleasant to the palate.
Embodiment 4: adorn rice wine (36-60 degree) double centner with wine vat, add 10 kilograms of the fresh Fructus Momordicaes boil again, 5 kilograms of raisin with the cylinder cap sealing, at room temperature soaked 60 days, then elimination fresh Fructus Momordicae, raisin residue; Get 2 kilograms in ginger, clean, smash to pieces, place decoctions of heating of 10 kg water, boil back slow fire and kept 30 minutes, filtering ginger slag, heating is concentrated into 1 kilogram again, must the ginger concentrated solution; At last, the ginger concentrated solution is added in the wine of filtering fresh Fructus Momordicae, raisin residue, stir, after leaving standstill, remove precipitation, filter, wine gets product.This wine has been removed the blue or green fishy smell of fresh Fructus Momordicae, maintains the fresh and sweet flavor of fresh Fructus Momordicae again, and sweet acid is good to eat.
Embodiment 5: adorn liquor (36-60 degree) double centner with wine vat, add 5 kilograms of dried fructus momordicaes, 5 kilograms of raisin, cylinder cap is sealed, at room temperature soaked 80 days, elimination Grosvenor Momordica, raisin residue add 1 kilogram of walnut kernel again, sealing was soaked 30 days, the filtering walnut kernel soaks slag, after leaving standstill, removes precipitation, filter, be finished wine.The sweet acid of this wine and delicate fragrance.
Embodiment 6: adorn 50 kilograms in rice wine (8-38 degree) with wine vat, add 4 kilograms of dried fructus momordicaes, sealing was soaked 60 days, filtering Grosvenor Momordica residue; Other gets 50 kilograms of original grape juices, ferment, ageing is processed into grape wine, then with soak the rice wine that is dissolved with the Grosvenor Momordica composition and blend.The existing style vinous of this wine has the fragrant and sweet of band Grosvenor Momordica.
Claims (8)
1, momordica grosvenori-grape wine, it is characterized in that: mainly contain common edible wine, Grosvenor Momordica and grape, its common edible wine can be that liquor also can be color wine, and its Grosvenor Momordica can be that fresh Fructus Momordicae also can be a dried fructus momordicae, and its grape can be that Sucus Vitis viniferae also can be raisin; Its common edible wine, Grosvenor Momordica and grape three's part by weight, common edible wine 30-96 part, fresh Fructus Momordicae 3-35 part or dried fructus momordicae 0.5-14 part, original grape juice 15-80 part or raisin 3-30 part.
2, momordica grosvenori-grape wine according to claim 1 is characterized in that: it can contain a small amount of auxiliary material, and as correctives, spices or herbal medicine, its usage ratio is 0-8 part.
3, the making method of momordica grosvenori-grape wine is characterized in that: Grosvenor Momordica, grape and auxiliary material composition are soaked be dissolved in the common edible wine, through leaving standstill, remove precipitation, filter and get final product.
4, momordica grosvenori-grape wine making method according to claim 3 is characterized in that: in the preparation process, Grosvenor Momordica, raisin and auxiliary material together can be added in the common edible wine and soak; Also can soak separately separately, blend again behind the filter residue; Or soaking Grosvenor Momordica and raisin certain hour earlier, filtering Grosvenor Momordica and raisin residue add auxiliary material again and soak then, soak the end filtering and soak residue.
5, momordica grosvenori-grape wine making method according to claim 3 is characterized in that: in the preparation process, Grosvenor Momordica can directly add in the common edible wine and soaks, and soak time 7-100 days, the filtering Grosvenor Momordica soaked residue then; Or, earlier Grosvenor Momordica is placed the water decoction of heating, filtering Grosvenor Momordica residue then, decoction liquor heated is condensed into the Grosvenor Momordica concentrated solution, at last the Grosvenor Momordica concentrated solution is blent in soaking the common edible wine that is dissolved with the grape composition.
6, momordica grosvenori-grape wine making method according to claim 3 is characterized in that: in the preparation process, if use fresh Fructus Momordicae, add in the common edible wine after earlier it being cooked or boils again and soak.
7, momordica grosvenori-grape wine making method according to claim 3 is characterized in that: in the preparation process, if use raisin, directly it added in the common edible wine and soaks, and soak time 7-100 days, filtering raisin residue then; If use original grape juice, earlier original grape juice is concentrated the 10-30% that is machined to the Normal juice amount, then grape fruitade is blent in soaking the common edible wine that is dissolved with the Grosvenor Momordica composition; Or, with original grape juice ferment, ageing is processed into grape wine, and then blends in soaking the common edible wine that is dissolved with the Grosvenor Momordica composition.
8, momordica grosvenori-grape wine making method according to claim 3 is characterized in that: in the preparation process, auxiliary material directly can be added in the common edible wine and soak, soak time 7-100 days, residue was soaked in filtering then; Or, place water to decoct certain hour auxiliary material, filtering residue then, decoction liquor heated is condensed into the auxiliary material concentrated solution, the auxiliary material concentrated solution is blent in soaking the common edible wine that is dissolved with Grosvenor Momordica and grape composition again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 99104359 CN1270216A (en) | 1999-04-14 | 1999-04-14 | Momordica grosvenori-grape wine and preparing process thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 99104359 CN1270216A (en) | 1999-04-14 | 1999-04-14 | Momordica grosvenori-grape wine and preparing process thereof |
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| CN1270216A true CN1270216A (en) | 2000-10-18 |
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| CN 99104359 Pending CN1270216A (en) | 1999-04-14 | 1999-04-14 | Momordica grosvenori-grape wine and preparing process thereof |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100352906C (en) * | 2005-01-31 | 2007-12-05 | 张树宝 | Method for brewing nutrient health-care grape wine |
| CN103103046A (en) * | 2012-12-19 | 2013-05-15 | 山东轻工业学院 | Momordica grosvenori wine and brewing method thereof |
| CN103881858A (en) * | 2012-12-19 | 2014-06-25 | 山东轻工业学院 | Siraitia grosuenorii wine and brewing technology thereof |
| CN104403886A (en) * | 2014-11-28 | 2015-03-11 | 柳州仙鼎酒厂 | Sweet glutinous rice wine and preparation method thereof |
| CN104403889A (en) * | 2014-11-28 | 2015-03-11 | 柳州仙鼎酒厂 | Momordica grosvenori wine and preparation method thereof |
| CN104450451A (en) * | 2014-11-28 | 2015-03-25 | 柳州仙鼎酒厂 | Semi-glutinous rice sweet wine and preparation method thereof |
| CN104479969A (en) * | 2014-11-28 | 2015-04-01 | 柳州仙鼎酒厂 | Low wine and preparation method thereof |
| CN104513742A (en) * | 2013-09-29 | 2015-04-15 | 杨健 | Red wine with good mouthfeel and preparation method thereof |
| CN104531460A (en) * | 2014-11-30 | 2015-04-22 | 柳州联海科技有限公司 | Technology for biologically brewing grosvenor momordica fruit and mango wine |
| CN104630013A (en) * | 2015-01-28 | 2015-05-20 | 施大卫 | Method for producing siraitia grosvenorii wine |
| CN112029627A (en) * | 2020-10-31 | 2020-12-04 | 杨勍 | Arhat wine and preparation and use methods thereof |
-
1999
- 1999-04-14 CN CN 99104359 patent/CN1270216A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100352906C (en) * | 2005-01-31 | 2007-12-05 | 张树宝 | Method for brewing nutrient health-care grape wine |
| CN103103046A (en) * | 2012-12-19 | 2013-05-15 | 山东轻工业学院 | Momordica grosvenori wine and brewing method thereof |
| CN103881858A (en) * | 2012-12-19 | 2014-06-25 | 山东轻工业学院 | Siraitia grosuenorii wine and brewing technology thereof |
| CN104513742A (en) * | 2013-09-29 | 2015-04-15 | 杨健 | Red wine with good mouthfeel and preparation method thereof |
| CN104403886A (en) * | 2014-11-28 | 2015-03-11 | 柳州仙鼎酒厂 | Sweet glutinous rice wine and preparation method thereof |
| CN104403889A (en) * | 2014-11-28 | 2015-03-11 | 柳州仙鼎酒厂 | Momordica grosvenori wine and preparation method thereof |
| CN104450451A (en) * | 2014-11-28 | 2015-03-25 | 柳州仙鼎酒厂 | Semi-glutinous rice sweet wine and preparation method thereof |
| CN104479969A (en) * | 2014-11-28 | 2015-04-01 | 柳州仙鼎酒厂 | Low wine and preparation method thereof |
| CN104531460A (en) * | 2014-11-30 | 2015-04-22 | 柳州联海科技有限公司 | Technology for biologically brewing grosvenor momordica fruit and mango wine |
| CN104630013A (en) * | 2015-01-28 | 2015-05-20 | 施大卫 | Method for producing siraitia grosvenorii wine |
| CN112029627A (en) * | 2020-10-31 | 2020-12-04 | 杨勍 | Arhat wine and preparation and use methods thereof |
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