CN1415730A - Medlar ratafee with low degree made by pure ferment and its producing method - Google Patents
Medlar ratafee with low degree made by pure ferment and its producing method Download PDFInfo
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- CN1415730A CN1415730A CN 02145678 CN02145678A CN1415730A CN 1415730 A CN1415730 A CN 1415730A CN 02145678 CN02145678 CN 02145678 CN 02145678 A CN02145678 A CN 02145678A CN 1415730 A CN1415730 A CN 1415730A
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- fructus lycii
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Abstract
A fermented wolfberry fruit wine with low content of alcohol is prepared from fresh wolfberry fruit juice, jujube juice, sugar, liquorice root juice, jujube flower honey, purified water and yeast DV10 through sterilizing, fermenting, ageing, mingling, and lowering content of alcohol. Its advantages are good color, small and taste, rich nutrients, low content of alcohol, and health-care action.
Description
Technical field
The present invention relates to the technical field that fruit wine is produced.
Background technology
Matrimony vine is a kind of traditional Chinese medicine or protective foods, along with the reach of science, modern medicine proves, main component-lycium barbarum polysaccharide in the matrimony vine not only can improve body immunity, and panimmunity deficiency disorders such as chronic viral hepatitis are had better curative effect with some drug tolerant bacteria or the viral chronic disease that causes.Along with improving constantly of people's living standard, the health-care effect of matrimony vine aspect food more and more paid attention to by people, and Chinese wolfberry fruit wine particularly is subjected to consumers in general's favor with the characteristics of the effect of its nutritive health-care and taste good.At present, the Chinese wolfberry fruit wine kind of developing on the market is more, but what mostly adopt is that soaking in Chinese liquor is blent with fresh fructus lycii juice or the matrimony vine juice of half fermentation and the operation of white spirit mixing again, and the color and luster and the mouthfeel of its wine are unsatisfactory.The alcohol fermentation Chinese wolfberry fruit wine that adopts the traditional fermentation technology to combine with modern biological food technology is not also found in the market.
Summary of the invention
The purpose of this invention is to provide a kind of color and luster and taste good and be of value to the pure fermentation Chinese wolfberry fruit wine of health of people.
Technical scheme of the present invention is such.Fresh fructus lycii is squeezed the juice, and gets its fresh fructus lycii juice (crushing juice rate is 70-74%), and dried jujube is got juice through rehydration and is condensed into jujube juice (ratio of dried jujube and water is 1: 5), and Radix Glycyrrhizae is got juice through rehydration and is condensed into Sucus Glycyrrhizae (ratio of Radix Glycyrrhizae and water is 1: 5).The composition of Chinese wolfberry fruit wine comprises matrimony vine juice, jujube juice, Sucus Glycyrrhizae, sugar and pure water.The weight percent of each composition is: fresh fructus lycii juice 28-32% jujube juice 12-14% sugar 24-28% Sucus Glycyrrhizae 10-13% pure water 19-22% Mel Jujubae 0.12-0.15% yeast DV10 20-30g/1hl, fresh fructus lycii juice, jujube juice, Sucus Glycyrrhizae are made 12 degree wine after sterilization, fermentation, ageing, allotment operation.Get 50% 12 degree fruit wine, add fresh fructus lycii juice 18-20% again, jujube juice 10-12%, Sucus Glycyrrhizae 8-10%, the pure water of 10-18% adds fructose, citric acid, Mel Jujubae and bifidus factor, the degree Beaume of fruit wine sugar is transferred to 6-9, and lemon acidity bar is to 3.3-4.3, and the number of degrees of wine are 6 degree.
The color and luster of this Chinese wolfberry fruit wine is golden yellow, wine body clarification, mellow, and taste good adds the health and medical function that its composition has, the number of degrees are low, are consumers in general and chronic disease patient ideal drink.
Embodiment
After 200 kilograms in 300 kilograms in fresh fructus lycii juice, 130 kilograms in jujube juice, 120 kilograms of Sucus Glycyrrhizaes, pure water mix, put into 130 kilograms of white sugar and micro-citric acid and transfer sugar, acid adjustment, pre-sterilizing under the condition of 60-70 degree, be cooled to 22 and put into yeast DV10 when spending, the condition bottom fermentation of temperature 20 to 22 degree, pressure 1Mpa 10 days, temperature was reduced to 16 degree secondary fermentation 7 days.Enter the ageing operation, temperature is 5 degree, and the time is 20 days, and alcoholic strength reaches the 11.7-12 degree.Add 110 kilograms in fructose after entering the allotment operation, and add micro-citric acid and Mel Jujubae, the degree Beaume of sugar is 9-12 in the fruit wine after allocating, and the acidity of citric acid is 3.3-4.0, and the number of degrees allotment of fruit wine is to 12 degree.Get 50% 12 degree wine, the fresh fructus lycii juice, 10-12% jujube juice, the Sucus Glycyrrhizae of 8-10%, the pure water of 10-18% that add 18-20 again add fructose, citric acid, Mel Jujubae, bifidus factor, and the fructose degree Beaume of wine is transferred to 6-9, lemon acidity transfers to 3.3-4.3, and the number of degrees of fruit wine are 6 degree.Can, sterilization then, label, case.The weight percent of added citric acid in fruit wine is 0.02-0.05% when transferring sugar, acid adjustment and allotment operation, and the content of bifidus factor is 0.02-0.03%.Germ-resistant temperature is the 65-70 degree after the can, time 20-30 minute.
Claims (1)
1, the pure fermentation Chinese wolfberry fruit wine of a kind of minuent, comprise fresh fructus lycii juice, jujube juice, Sucus Glycyrrhizae and pure water, the weight percent that it is characterized in that this each composition of fruit wine is: fresh fructus lycii juice 28-32% jujube juice 12-14% sugar 24-28% Sucus Glycyrrhizae 10-13% Mel Jujubae 0.12-0.15% pure water 19-22% yeast DV10 20-30g/1hl, and fresh fructus lycii juice, jujube juice and Sucus Glycyrrhizae are made 12 degree fruit wine through operations such as sterilization, fermentation, ageing, allotments; Get 50% of 12 degree fruit wine, add the fresh fructus lycii juice of 18-20%, the jujube juice of 10-12%, the Sucus Glycyrrhizae of 8-10% and the water of 10-18% again, add fructose, citric acid and micro-bifidus factor, with fruit wine allocate to the degree Beaume of fructose be 6-9, the acidity of citric acid is 3.3-4.3, and the number of degrees of fruit wine are 6 degree.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 02145678 CN1415730A (en) | 2002-10-21 | 2002-10-21 | Medlar ratafee with low degree made by pure ferment and its producing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 02145678 CN1415730A (en) | 2002-10-21 | 2002-10-21 | Medlar ratafee with low degree made by pure ferment and its producing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1415730A true CN1415730A (en) | 2003-05-07 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 02145678 Pending CN1415730A (en) | 2002-10-21 | 2002-10-21 | Medlar ratafee with low degree made by pure ferment and its producing method |
Country Status (1)
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| CN (1) | CN1415730A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100389683C (en) * | 2005-12-31 | 2008-05-28 | 中国食品发酵工业研究院 | Prepn. method of low alcohol fermented fruit juice beverage |
| CN105018305A (en) * | 2014-04-28 | 2015-11-04 | 宋庆元 | Preparing method of medlar low-alcohol beverage wine |
| CN105602805A (en) * | 2016-04-08 | 2016-05-25 | 佛山市恒南医药科技有限公司 | Wolfberry-Chinese angelica-glutinous rice wine and preparation method thereof |
| CN105907568A (en) * | 2016-07-01 | 2016-08-31 | 御良源实业有限公司 | Production process for jujube-wolfberry brewed wine |
| CN109468195A (en) * | 2018-12-24 | 2019-03-15 | 宁夏红枸杞产业有限公司 | A kind of brewing method of the pre- rectification of fructus lycii |
-
2002
- 2002-10-21 CN CN 02145678 patent/CN1415730A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100389683C (en) * | 2005-12-31 | 2008-05-28 | 中国食品发酵工业研究院 | Prepn. method of low alcohol fermented fruit juice beverage |
| CN105018305A (en) * | 2014-04-28 | 2015-11-04 | 宋庆元 | Preparing method of medlar low-alcohol beverage wine |
| CN105602805A (en) * | 2016-04-08 | 2016-05-25 | 佛山市恒南医药科技有限公司 | Wolfberry-Chinese angelica-glutinous rice wine and preparation method thereof |
| CN105907568A (en) * | 2016-07-01 | 2016-08-31 | 御良源实业有限公司 | Production process for jujube-wolfberry brewed wine |
| CN109468195A (en) * | 2018-12-24 | 2019-03-15 | 宁夏红枸杞产业有限公司 | A kind of brewing method of the pre- rectification of fructus lycii |
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