CN1446895A - Peanut wine and its producing method - Google Patents
Peanut wine and its producing method Download PDFInfo
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- CN1446895A CN1446895A CN 02110203 CN02110203A CN1446895A CN 1446895 A CN1446895 A CN 1446895A CN 02110203 CN02110203 CN 02110203 CN 02110203 A CN02110203 A CN 02110203A CN 1446895 A CN1446895 A CN 1446895A
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- peanut
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- softening water
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Abstract
A peanut wine is prepared from basic wine, peanut juice and softened water. Its advantages are low content of alcohol (0.5-25%), nutritive and health-care function, and agreeable taste.
Description
Technical field:
The present invention relates to a kind of peanut wine and manufacture method thereof, belong to inebriant and processing technique field.
Background technology:
Wine is indispensable beverage in the human diet culture, and relatives and friends meet, and celebrates program, gives a banquet etc. all to can not keep from drink, and as the saying goes that it is not a banquet without wine.Modern study shows that liquor has warm taste, and broken crux helps the efficacy of a drug, thick stomach, and promoting blood circulation, flourish effect of supporting skin, responsible drinking, but excitor nerve are promoted blood circulation, help healthy.But excessive consumption of alcohol then can damage health, and is especially serious to the damage of liver.And kith and kin's gathering is often drunk beyond one's capacity, trace it to its cause, and mainly be will express one's friendly sentiments mutually by drinking between the congregant.The quantity of drinking is very few, is not enough to express its friendship each other.But in case drink some amount, capacity for liquor is mistake, and health has been caused certain infringement.If for wine, then seeming again disrespects guest, friend with beverage for man that capacity for liquor is very few and Ms.Have to act counter to one's own wishes for this reason, emit the danger that impairs one's health to drink.
Summary of the invention:
The technical problem to be solved in the present invention is, provides a kind of ethanol content low, has nourishing function, and collection Wine and peanut beverage are the peanut wine and the manufacture method thereof of one.
Technical solution of the present invention is: a kind of peanut wine is characterized in that it is mainly by 1 part in wine base, peanut juice
0.4-100 part and softening water 3-99 part are made, its alcohol number of degrees are the 0.5-25 degree.
Described wine base is 1 part, and peanut juice is 1-45 part, and softening water is 3.5-35 part, and its alcohol number of degrees are the 2-20 degree.
Described wine base is 1 part, and peanut juice is 1-18 part, and softening water is 3.5-16 part, and its alcohol number of degrees are the 5-18 degree.
In the making raw material of peanut wine, added 0.02-0.5 part sugar again.
In the making raw material of peanut wine, added 0.01-0.1 part essence again.
Wine base described here is meant straight alcohol, and is edible ethanol, and with grain brewage for good, the wine that fruit is brewageed also can.Make in the peanut wine in reality, general application grain wine mixes with peanut juice, softening water to be blent, and to be converted into pure wine to grain wine, moisture wherein as the part of softening water (as the grain brewing wine 500ml of 60 degree, wherein contain ethanol 300ml, then water is 200ml, and these water are just as the part of softening water), make the moisture addition of waiting to add in softening water and the grain wine as the softening water in the prescription.Peanut juice generally is meant fresh peanut juice, refer to also that the peanut powder mixes with softening water and peanut juice.So-called fresh peanut juice is meant the peanut juice of in-situ processing, and contains 80-120 gram peanut powder in every 1000ml peanut juice.If replace fresh peanut juice with peanut powder and the mixed peanut juice of softening water, then the peanut powder mix with softening water and peanut juice amount just in time equal the amount of fresh peanut juice, and the peanut powder here preferably do not contain the pure peanut powder of sanitas, additive etc., and the softening water here is not the softening water in the prescription.Sugar in the prescription, essence are additives, and its content is to be as the criterion in right amount.And except that above two kinds of additives, can also add other additive as required.
A kind of method of making peanut wine is characterized in, it is by peanut juice heating process, and the wine base dilutes operation, and raw material mixing agitating procedure and sterilization process are formed, and in wine base dilution operation, the wine base is diluted to below spirituosity 25 degree.In heating process, with peanut juice heat sterilization, filtration, fat reducing.In wine base dilution operation, the wine base is diluted to the following major cause of spirituosity 25 degree is, under the situation that does not add any anti, peanut juice is met wine that alcoholic strength the is higher than 25 degree phenomenon of will condensing.The mixing stirring is meant wine base, peanut juice, softening water or other raw materials is fully mixed, makes it reach the homogeneous requirement.Sterilization is with the peanut wine sterilization and disinfection before the packing.
Because the fatty oil of peanut juice, protein, amino acid, VITMAIN B1, pantothenic acid, starch, alkaloid etc.Effect with moistening lung and stomach, regulating blood condition, logical breast.Also have hypotensive and effect reducing cholesterol.So peanut juice is people's nutrient excellent product.And liquor has warm taste, and broken crux helps the efficacy of a drug, thick stomach, and promoting blood circulation, flourish effect of supporting skin, responsible drinking, but excitor nerve are promoted blood circulation, help healthy.So the characteristics of the existing wine of this peanut wine possess the nutrition and health care function again, be a kind of novel inebriant.Its color is with little red oyster white, and alcoholic strength is low, it is drunk to be difficult for, and aromatic taste, characteristics such as taste lubrication, man and the Ms low for drinking amount provide a kind of alcoholic drink, have both satisfied people and have carried out alternative hope by drinking, and have guaranteed that again everyone is healthy.
Embodiment:
Provide embodiments of the invention below in conjunction with manufacture method, be used for further specifying technical solution.
Embodiment 1: the peanut wine of making 1000ml 0.5 degree.At first with 100 parts of (500ml) peanut juice heat sterilizations, filtration, fat reducing, and fresh peanut juice is mended 500ml with softening water, then with 1 part of (5ml) wine base, be diluted to 1 degree with 99 parts of (495ml) softening waters, again the spirituous solution of peanut juice 500ml and 500ml 1 degree is mixed into the peanut wine of 1000ml 0.5, can packs sale with the ordinary method sterilization at last.
Embodiment 2: the peanut wine of making 1000ml 1 degree.At first with 95 parts of (950ml) peanut juice heat sterilizations, filtration, fat reducing, and fresh peanut juice is mended 950ml with softening water, then with 1 part of (10ml) wine base, be diluted to 20 degree with 4 parts of (40ml) softening waters, again the spirituous solution of peanut juice 950ml and 50ml 20 degree is mixed into the peanut wine of 1000ml 1 degree, can packs sale with the ordinary method sterilization at last.
Embodiment 3: the peanut wine of making 1000ml 5 degree.At first with 10 parts of (500ml) peanut juice heat sterilizations, filtration, fat reducing, and fresh peanut juice is mended 500ml with softening water, then with 1 part of (50ml) wine base, be diluted to 10 degree with 9 parts of (450ml) softening waters, again the spirituous solution of peanut juice 500ml and 500ml 10 degree is mixed into the peanut wine of 1000ml 5 degree, can packs sale with the ordinary method sterilization at last.
Embodiment 4: the peanut wine of making 1000ml 12 degree.At first with 2 parts of (240ml) peanut juice heat sterilizations, filtration, fat reducing, and fresh peanut juice is mended 240ml with softening water, then with 1 part of (120ml) wine base, be diluted to 15.89 degree with 5.29 parts of (635ml) softening waters, again the spirituous solution of peanut juice 240ml, sugar 0.042 part (5ml) and 755ml 15.89 degree is mixed into the peanut wine of 1000ml 12 degree, can packs sale with the ordinary method sterilization at last
Embodiment 5: the peanut wine of making 1000ml 18 degree.At first with 0.5 part of (90ml) peanut juice heat sterilization, filtration, fat reducing, and fresh peanut juice is mended 90ml with softening water, then with 1 part of (180ml) wine base, be diluted to 21.07 degree with 3.745 parts of (674.2ml) softening waters, again with peanut juice 90ml, 0.3 portion of (54ml) sugar, 0.01 part of (1.8ml) essence, 854.2ml the spirituous solution of 21.07 degree is mixed into the peanut wine of 1000ml 18 degree, can pack sale with the ordinary method sterilization at last.
Embodiment 6: the peanut wine of making 1000ml 20 degree.At first with 0.4 part of (80ml) peanut juice heat sterilization, filtration, fat reducing, and fresh peanut juice is mended 80ml with softening water, then with 1 part of (200ml) wine base, be diluted to 21.74 degree with 3.6 parts of (720ml) softening waters, again the spirituous solution of peanut juice 80ml and 920ml 21.74 degree is mixed into the peanut wine of 1000ml 20 degree, can packs sale with the ordinary method sterilization at last.
Need to prove that in actual production, the content of peanut juice is to reach more than 30% for well in the peanut wine.Blending peanut wine with pure peanut powder just can make high wine (alcoholic strength is at the 18-25 degree) reach this requirement.
In like manner, the technology scheme of determining that provides according to the present invention can also provide other embodiment.
Claims (7)
1, a kind of peanut wine is characterized in that, it is mainly by 1 part in wine base, and peanut juice 0.4-100 part and softening water 3-99 part are made, and its alcohol number of degrees are the 0.5-25 degree.
2, peanut wine according to claim 1 is characterized in that, described wine base is 1 part, and peanut juice is 1-45 part, and softening water is 3.5-35 part, and its alcohol number of degrees are the 2-20 degree.
3, peanut wine according to claim 2 is characterized in that, described wine base is 1 part, and peanut juice is 1-18 part, and softening water is 3.5-16 part, and its alcohol number of degrees are the 5-18 degree.
4, according to claim 1,2 or 3 described peanut wines, it is characterized in that, in the making raw material of peanut wine, added 0.02-0.5 part sugar again.
5, according to claim 1,2 or 3 described peanut wines, it is characterized in that, in the making raw material of peanut wine, added 0.01-0.1 part essence again.
6, peanut wine according to claim 4 is characterized in that, in the making raw material of peanut wine, has added 0.01-0.1 part essence again.
7, a kind of method of making peanut wine is characterized in that, it is by peanut juice heating process, and the wine base dilutes operation, and raw material mixing agitating procedure and sterilization process are formed, and in wine base dilution operation, the wine base is diluted to below spirituosity 25 degree.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 02110203 CN1446895A (en) | 2002-03-25 | 2002-03-25 | Peanut wine and its producing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 02110203 CN1446895A (en) | 2002-03-25 | 2002-03-25 | Peanut wine and its producing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1446895A true CN1446895A (en) | 2003-10-08 |
Family
ID=28048539
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 02110203 Pending CN1446895A (en) | 2002-03-25 | 2002-03-25 | Peanut wine and its producing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1446895A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100339468C (en) * | 2005-03-14 | 2007-09-26 | 北京得昊力新科技发展有限公司 | Plant protein rice wine milk and its producing process |
| CN102093946A (en) * | 2010-12-10 | 2011-06-15 | 云南龙润药业有限公司 | Plant fruit liqueur and preparation method thereof |
| CN105002057A (en) * | 2015-08-17 | 2015-10-28 | 华中农业大学 | Brewing method of peanut fermented wine |
-
2002
- 2002-03-25 CN CN 02110203 patent/CN1446895A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100339468C (en) * | 2005-03-14 | 2007-09-26 | 北京得昊力新科技发展有限公司 | Plant protein rice wine milk and its producing process |
| CN102093946A (en) * | 2010-12-10 | 2011-06-15 | 云南龙润药业有限公司 | Plant fruit liqueur and preparation method thereof |
| CN105002057A (en) * | 2015-08-17 | 2015-10-28 | 华中农业大学 | Brewing method of peanut fermented wine |
| CN105002057B (en) * | 2015-08-17 | 2018-01-19 | 华中农业大学 | One brew method for cultivating peanut fermented wine |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |