CN1613994A - Brewery of fruit wine - Google Patents
Brewery of fruit wine Download PDFInfo
- Publication number
- CN1613994A CN1613994A CN 200310105603 CN200310105603A CN1613994A CN 1613994 A CN1613994 A CN 1613994A CN 200310105603 CN200310105603 CN 200310105603 CN 200310105603 A CN200310105603 A CN 200310105603A CN 1613994 A CN1613994 A CN 1613994A
- Authority
- CN
- China
- Prior art keywords
- day
- fruit wine
- fruit
- days
- herba herminii
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
This invention relates to a brewing process of Panax ginseng fruit wine, which is fermented from Panax ginseng juice and omits the process of fruit press. Panax ginseng fruit is fermented directly after breaking. Yeast and saccharifying enzyme are added when fermented at 20-30deg.C . Time of fermentation is short. The process is efficient and economical.
Description
Affiliated technical field:
The present invention relates to technique for brewing fruit wine, the making method of especially a kind of Herba Herminii (magma) fruit wine.
Technical background:
Herba Herminii is a kind of health care's fruit, low sugar, low fat, high protein.Western medicine circle is described as the life kindling material, anticancer king.Detect through national Ministry of Agriculture food inspection center, be rich in 18 seed amino acids of needed by human body, total content is every kilogram 19.76 gram, and is rich in VC, V
B1, V
B1VITAMIN and mineral trace element kinds more than 20 such as calcium, zinc, iron, potassium, sodium, cobalt, molybdenum, selenium.Uniqueness has the selenium element, its can human activin cell, anti-cancer, anticancer, the effect that suppresses cardiovascular disorder are arranged, hypertension, diabetes, greedy blood, senile cataract patient are had good prevention effect.The listing of Herba Herminii fresh fruit is subjected to seasonal effect, and is more concentrated, the not anti-seasoning of fresh fruit.93111898.0 Manikara zapata medicinal liquor application number was disclosed is on February 2nd, 1994, its making method is Herba Herminii to be dipped into to soak in the high spirit obtain Manikara zapata medicinal liquor, again with the Roselle Calyx soaking wine, the sweet Stevia soaking wine be mixed in proportion Manikara zapata medicinal liquor.Its defective is to also have some nutritive substances to stay in the fruit after fresh fruit soaks, and makes some effective ingredient of Herba Herminii fail to play a role, and has reduced utilization ratio of raw materials, and bent wine mouthfeel of immersion Herba Herminii and quality are more very different than brewed fruit wine.
Summary of the invention:
The making method that the purpose of this invention is to provide a kind of Herba Herminii (magma) fruit wine, adopt modern biotechnology, during joint, the saving of labor, brew the color perfection fast and efficiently, and the desirable fruit wine of rich tool nutrition, product reaches the specification of quality of China China National Light Industrial Products Department-GB-T3027-94.
The object of the present invention is achieved like this, and Herba Herminii (magma) technique for brewing fruit wine is as follows:
1, selects materials: ripe Herba Herminii is adopted down, send into storehouse and deposited 3-5 days, make the fruit after-ripening.Reject scab then, pollute fruit and decayed fruit, the qualified fresh fruit of selecting and remain is cooked the raw material of Herba Herminii (magma) fruit wine.
2, cleaning and sterilization: will select qualified Herba Herminii through spray irrigation, and change the cleaning and sterilization pond over to, water-bath 3-5 minute, commentaries on classics was cleaned one time with clear water behind the pond again.The sulfurous acid of adding 3% in the sterilization pond
3, fragmentation: with cleaned Herba Herminii, use and beat the sauce crusher machine, jam is packed into big mouthful at any time clean in the jar, and press the SO of jam amount adding 50mg/kg with fragmentation
2, prevent the jam brown stain, keep the fruit wine local flavor.
4, fermentation: described fermenting process is 20 ℃-30 ℃ controlled best room temperature bottom fermentations 5-8 days.Begin the proving room preheating temperature to 20-30 ℃, will add brewer yeast 1.5g in the 100kg jam and saccharifying enzyme 3.5g adds in the jam, stir even.The cylinder mouth is not sealed in batching back first and second two days, stirs once every 2-3 hour, treats the 3rd day sealing cylinder mouth, and the 3rd day to the 4th day, during this, wineization, saccharification were carried out simultaneously, and it is vigorous to ferment.Treated that mature fruit wine obviously separated automatically with pomace the 6th day to the 8th day.25 ℃-28 ℃ of second day controlled optimum tempss of described leavening temperature; Controlled optimum temps was 20 ℃-25 ℃ in the 3rd day; Treated that controlled optimum temps remained on 18 ℃-22 ℃ in the 6th, seven, eight day, helped the fruit wine maturation fourth, fifth day.
5, coarse filtration: sophisticated genseng fruit wine is filtered through sand core filter, promptly get pure fruit wine.
6, allotment ageing: coarse filtration fruit wine is adjusted the wine degree earlier, add 95% the every 100kg adding of edible ethanol 15kg, add pure water 1000ml/kg, stir evenly, promptly get Herba Herminii (magma) fruit wine of 18%/V/V (± 1%).Fruit wine is contained in the osculum altar, sealed ageing in 30 days and finish.Then, with the smart again filter of fine filter one time, the quantitative packing of glass bottle.
Herba Herminii (magma) fruit wine is as clear as crystal, and is yellowish quiet and tastefully laid out, sweet pure and mild, the fruital people of overflowing, unique flavor, rich tool nutrition.
Embodiment:
Further describe below in conjunction with embodiment:
Get the ripe fresh fruit of 500g, put into 3% sulfurous acid sterilization scavenging solution water-bath after the cleaning 3-5 minute, pull out, use flushing with clean water.The Herba Herminii of cleaning is placed the sauce machine of beating, the broken sauce of beating.The SO that in beating the sauce process, adds 50mg/kg
2, and add pure water 500ml, with adding brewer yeast 1.5g and saccharifying enzyme 3.5g in the broken jam liquid of gained, stir even.When thermostat container is transferred to 20 ℃ of temperature, adjusted ginseng jam is put into open fermentation.First and second two days, oven temperature, transferred to best 20 ℃-30 ℃ of controlled oven temperature,, stirs once every 2-3 hour; Treated that controlled oven temperature, the best transferred to 20 ℃-25 ℃ the 3rd day, and jam is sealed.This period, broken jam fermentation is vigorous, and wineization, saccharification are carried out simultaneously.After treating fourth, fifth day, controlled oven temperature, the best remains on 18 ℃-22 ℃, and mature fruit wine separated automatically with pomace in the 6th day to the 8th day.Ripe fruit wine is taken out filtration, to filter then fruit wine adjust the wine degree, the edible ethanol 50ml of adding 95%, add smart auxiliary material simultaneously, promptly get 18%v/v (± 1%) Herba Herminii (magma) fruit wine 1000ml, with pack into osculum altar sealing of fruit wine, the indoor seasoning of normal temperature 30 days, get the smart filter of fruit wine once more, promptly get Herba Herminii (magma) fruit wine.
Claims (3)
1, a kind of Herba Herminii (magma) technique for brewing fruit wine is characterized in that making method is:
1., select materials: ripe Herba Herminii is adopted down, send into storehouse and deposited 3-5 days, make the fruit after-ripening.Reject scab then, pollute fruit and decayed fruit, the qualified fresh fruit of selecting and remain is cooked the raw material of Herba Herminii (magma) fruit wine.
2., cleaning and sterilization: will select qualified Herba Herminii through spray irrigation, and change the cleaning and sterilization pond over to, water-bath 3-5 minute, commentaries on classics was cleaned one time with clear water behind the pond again.The sulfurous acid of adding 3% in the sterilization pond
3., fragmentation: with cleaned Herba Herminii, use and beat the sauce crusher machine, jam is packed into big mouthful at any time clean in the jar, and press the SO of jam amount adding 50mg/kg with fragmentation
2, prevent the jam brown stain, keep the fruit wine local flavor.
4., fermentation: described fermenting process is 20 ℃-30 ℃ controlled best room temperature bottom fermentations 5-8 days.Begin the proving room preheating temperature to 20-30 ℃, will add brewer yeast 1.5g in the 100kg jam and saccharifying enzyme 3.5g adds in the jam, stir even.The cylinder mouth is not sealed in batching back first and second two days, stirs once every 2-3 hour, treats the 3rd day sealing cylinder mouth, and the 3rd day to the 4th day, during this, wineization, saccharification were carried out simultaneously, and it is vigorous to ferment.Treated that mature fruit wine obviously separated automatically with pomace the 6th day to the 8th day.25 ℃-28 ℃ of second day controlled optimum tempss of described leavening temperature; Controlled optimum temps was 20 ℃-25 ℃ in the 3rd day; Treated that controlled optimum temps remained on 18 ℃-22 ℃ in the 6th, seven, eight day, helped the fruit wine maturation fourth, fifth day.
5., coarse filtration: sophisticated genseng fruit wine is filtered through sand core filter, promptly get pure fruit wine.
6., allotment ageing: coarse filtration fruit wine is adjusted the wine degree earlier, add 95% the every 100kg adding of edible ethanol 15kg, add pure water 1000ml/kg, stir evenly, promptly get Herba Herminii (magma) fruit wine of 18%/V/V (± 1%).Fruit wine is contained in the osculum altar, sealed ageing in 30 days and finish.Then, with the smart again filter of fine filter one time, the quantitative packing of glass bottle.
2, according to the making method of Herba Herminii (magma) fruit wine of claim described 1, it is characterized in that described fermenting process, 20-30 ℃ of controllable temperature bottom fermentation 6-8 days, when beginning to ferment with the proving room preheating, temperature is to 20-30 ℃, brewer yeast and saccharifying enzyme are pressed adding brewer yeast 150g in every 100kg jam, saccharifying enzyme 350g, and add smart auxiliary material.Add first and second two days behind the brewer yeast, but open fermentation stirred once every 2-3 hour.Treat to seal in the 3rd day, internal cause saccharification during this period of time and wineization are carried out simultaneously, and it is vigorous to ferment.After treating the 6th day, mature fruit wine obviously separates automatically with pomace, treats the 8th day with the fruit wine coarse filtration, changes cylinder ageing at least 30 days.
3, the making method of Herba Herminii according to claim 1 (magma) fruit wine, it is characterized in that described leavening temperature be second day controlled best room temperature 20-30 ℃.The 3rd day controlled best room temperature 20-25 ℃; Controlled best room temperature remains on 18-22 ℃ after fourth, fifth day, six days.Adopt controlled high temperature section, the maturation of favourable fruit wine in good time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200310105603 CN1613994A (en) | 2003-11-04 | 2003-11-04 | Brewery of fruit wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200310105603 CN1613994A (en) | 2003-11-04 | 2003-11-04 | Brewery of fruit wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1613994A true CN1613994A (en) | 2005-05-11 |
Family
ID=34757345
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200310105603 Pending CN1613994A (en) | 2003-11-04 | 2003-11-04 | Brewery of fruit wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1613994A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101130727B (en) * | 2007-08-22 | 2010-07-21 | 苏庆杰 | Technique for brewing gen-seng fruit fruit wine |
| CN102776091A (en) * | 2012-07-12 | 2012-11-14 | 李军 | Making method of fruit liquor |
| CN102787052A (en) * | 2012-08-31 | 2012-11-21 | 中国食品工业（集团）公司 | Production method of Peteguo wine |
| CN104403867A (en) * | 2014-11-28 | 2015-03-11 | 柳州贵族酒业有限公司 | Pineapple wine and preparation method thereof |
| CN104651159A (en) * | 2015-03-23 | 2015-05-27 | 李琪 | Brewing process of prickly pear fruit wine |
| CN105623987A (en) * | 2014-11-27 | 2016-06-01 | 衡阳市旺人食品实业有限公司 | Solanum muricatum flavor fruit wine and preparation method thereof |
| CN106213384A (en) * | 2016-07-25 | 2016-12-14 | 柳州中品科技有限公司 | A kind of health preserving people's fruit fruit jam and preparation method thereof |
| CN106754047A (en) * | 2016-12-27 | 2017-05-31 | 黄盛锋 | A kind of lichee original plasm wine |
-
2003
- 2003-11-04 CN CN 200310105603 patent/CN1613994A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101130727B (en) * | 2007-08-22 | 2010-07-21 | 苏庆杰 | Technique for brewing gen-seng fruit fruit wine |
| CN102776091A (en) * | 2012-07-12 | 2012-11-14 | 李军 | Making method of fruit liquor |
| CN102787052A (en) * | 2012-08-31 | 2012-11-21 | 中国食品工业（集团）公司 | Production method of Peteguo wine |
| CN105623987A (en) * | 2014-11-27 | 2016-06-01 | 衡阳市旺人食品实业有限公司 | Solanum muricatum flavor fruit wine and preparation method thereof |
| CN104403867A (en) * | 2014-11-28 | 2015-03-11 | 柳州贵族酒业有限公司 | Pineapple wine and preparation method thereof |
| CN104651159A (en) * | 2015-03-23 | 2015-05-27 | 李琪 | Brewing process of prickly pear fruit wine |
| CN104651159B (en) * | 2015-03-23 | 2016-06-22 | 李琪 | A kind of brewage process of prickly-pear cactus fruit wine |
| CN106213384A (en) * | 2016-07-25 | 2016-12-14 | 柳州中品科技有限公司 | A kind of health preserving people's fruit fruit jam and preparation method thereof |
| CN106754047A (en) * | 2016-12-27 | 2017-05-31 | 黄盛锋 | A kind of lichee original plasm wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101245307B (en) | Melon and fruit vinegar and manufacture method thereof | |
| CN102492601B (en) | Asparagus healthcare vinegar and preparation process | |
| CN102086432A (en) | Production technique of persimmon mead | |
| CN106929385A (en) | The method that one-step fermentation prepares passiflora edulis vinegar | |
| CN101665751A (en) | Lemon fermented wine and preparation method thereof | |
| CN101555443A (en) | Blueberry-cherry wine and preparation method thereof | |
| CN105400631A (en) | Processing method of wild grape wine | |
| CN102559441A (en) | Preparation method of jackfruit white spirit | |
| CN101619284A (en) | Selenium-enriched health care germ-retaining rice pear vinegar and production method thereof | |
| CN101469305A (en) | Medlar fruit vinegar and preparation thereof | |
| CN101130727B (en) | Technique for brewing gen-seng fruit fruit wine | |
| CN101591608B (en) | Alcoholic liquor additive and method for preparation thereof | |
| CN101250470B (en) | Method for preparing strawberry brandy | |
| CN101550391A (en) | Method for producing smallanthus sonchifolius vinegar | |
| CN1613994A (en) | Brewery of fruit wine | |
| CN105002065A (en) | Making method of red date fermented wine | |
| CN107058049B (en) | Brewing method of agaricus bisporus vinegar | |
| CN104988051A (en) | Making method of Dangshan pear seasoning vinegar | |
| CN104087497A (en) | Black chokeberry fruit vinegar and brewing technology thereof | |
| CN107259260A (en) | Chinese wolfberry fruit vinegar beverage that a kind of fall fire helps digestion and preparation method thereof | |
| CN101270326A (en) | Method for preparing ecological water of strawberry cell | |
| CN104560527A (en) | Blueberry brandy | |
| CN101191114A (en) | Method for preparing condiment vinegar | |
| CN106085680A (en) | A kind of processing method of red wine | |
| CN103897975A (en) | Liquid-solid sprinkling fig vinegar and preparation process thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |