CN1676596A - Method for producing spirit of Chinese wolfberry fruit - Google Patents
Method for producing spirit of Chinese wolfberry fruit Download PDFInfo
- Publication number
- CN1676596A CN1676596A CN 200410010785 CN200410010785A CN1676596A CN 1676596 A CN1676596 A CN 1676596A CN 200410010785 CN200410010785 CN 200410010785 CN 200410010785 A CN200410010785 A CN 200410010785A CN 1676596 A CN1676596 A CN 1676596A
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- CN
- China
- Prior art keywords
- matrimony vine
- liquor
- alcohol
- chinese wolfberry
- wolfberry fruit
- 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.)
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Abstract
This invention is Chinese wolfberry fruit alcohol factur. Said alcohol facture does not adopt the traditional fermentation method, but the marinating and substitution method. This method solves the problems that the said alcohol is transparent and without scouring object and the technological problems of distilling betaine, polyose, crude fat, crude matter, lactochrome, carotene, ascorbic acid and microelements of Ca, phosphor, Te, Zn and the technology that maintains the alcoholic and fragrances of Chinese wolfberry fruit. This invention is applied to the factures of alcohol, beer and ratafee.
Description
The production method of matrimony vine liquor was not met on the publication at home as yet, the matrimony vine Liquor Products that this method also of no use is produced on the market.Matrimony vine liquor water white transparency, nothing on sense organ of producing with this method suspend, do not have no soak matrimony vine in precipitation, the wine, the same with common white spirit, and the fragrant and sweet and aroma of matrimony vine is arranged on taste, except that the composition of wine, also containing trace such as trimethyl-glycine in the matrimony vine, polysaccharide, crude fat, crude protein, riboflavin, carotene, xitix, calcium, phosphorus, iron, zinc does not have plain on composition.
The production method of matrimony vine liquor and common white spirit and have big earth not with the production method of precious nutrition animals and plants, kernel name liquor.Common white spirit adopts fermentation process to transform alcohol, and the major ingredient and the fragrance of former fermented product have not existed.With the liquor of precious animals and plants, kernel name, though have the major ingredient and the fragrance of soak, the problem that water white transparency does not have soak can not be solved.Matrimony vine liquor does not adopt traditional fermentation process, and uses immersion process; By decolouring, take off short, bristly hair or beard, degreasing with replacement(metathesis)reaction (distillation), the water white transparency, the nothing that have solved matrimony vine liquor suspend, do not have precipitation, no soak, but contain the major ingredient of matrimony vine and the key technical problem of fragrant and sweet flavor and aroma in the wine.
The purpose of invention: the one, solved with the method for soaking but not the traditional zymotic method is produced the technical problem of matrimony vine liquor; The 2nd, from matrimony vine, extract micro-technical problems such as trimethyl-glycine, polysaccharide, crude fat, crude protein, riboflavin, carotene, xitix, calcium, phosphorus, iron, zinc by soaking to solve; The 3rd, decolour, degreasing, take off short, bristly hair or beard by physical permutations reaction pair wine, make wine reach water white transparency, do not have suspension, do not have precipitation, no soak, but contain the key technical problem of the major ingredient of matrimony vine, fragrant and sweet flavor and aroma in the wine.
The content of invention: the one, technical process: (liquor in bulk and the matrimony vine) → matrimony vine of selecting materials is thrown in immersion → replacement(metathesis)reaction (distillation) in liquor → collude accent → filtration → filling and package (finished product).The 2nd, the technical requirements of technical process, function, prescription and parameter: 1, the diffusing liquor ethanol content of raw material is the 40%-60% free from extraneous odour, and matrimony vine dies for a righteous cause for no mould nothing moth.2, soak the wooden wine case of molten device (Mare Nectairs) and be advisable, soaked phase 2-4 month, the ratio of matrimony vine and diffusing liquor is 1: 10.3, the replacement(metathesis)reaction temperature is 100 ℃, and cooling temperature is not higher than 30 ℃.This flow process is finished three of matrimony vine liquor and is taken off (decolouring, take off short, bristly hair or beard, degreasing).4, collude according to different demands and access the matrimony vine liquor that the fragrant and sweet flavor of matrimony vine and wine flavour vary in size.5, remove the impurity that ginseng is advanced in the production process by filtering.
Advantage or positively effect that invention compared with prior art has.This invented technology novelty is unique, flow process is simple, equipment is common, has filled up the production technology blank of domestic matrimony vine liquor.
Claims (1)
1, a kind of production method of matrimony vine liquor is characterized in that:
A) select materials: the diffusing liquor of ethanol content 0% free from extraneous odour is eaten into into matrimony vine with no mould nothing.
B) soak: molten device is wooden Mare Nectairs being advisable, and soaks phase 2-4 month.
C) replacement(metathesis)reaction (distillation) steaming temperature is 100 ℃, and the cooling temperature is less than 30 ℃, finishes (look, short, bristly hair or beard, fat).
D) collude accent: access the matrimony vine liquor sweet, that aroma is different.
E) filter: removal of contamination.
F) can and packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410010785 CN1676596A (en) | 2004-04-02 | 2004-04-02 | Method for producing spirit of Chinese wolfberry fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410010785 CN1676596A (en) | 2004-04-02 | 2004-04-02 | Method for producing spirit of Chinese wolfberry fruit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1676596A true CN1676596A (en) | 2005-10-05 |
Family
ID=35049347
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200410010785 Pending CN1676596A (en) | 2004-04-02 | 2004-04-02 | Method for producing spirit of Chinese wolfberry fruit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1676596A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102453650A (en) * | 2010-10-29 | 2012-05-16 | 江西江中食品有限责任公司 | Chinese wolfberry fruit white spirit and brewing method thereof |
| CN106834028A (en) * | 2016-12-28 | 2017-06-13 | 安徽九华山酒业股份有限公司 | A kind of preparation method of medlar white spirit |
| CN105695277B (en) * | 2016-03-29 | 2018-04-06 | 青海圣烽生物技术开发有限公司 | A kind of preparation method of matrimony vine Spirit |
| CN108611239A (en) * | 2018-05-11 | 2018-10-02 | 李怡江 | A kind of preparation method of Lycium chinense wine |
-
2004
- 2004-04-02 CN CN 200410010785 patent/CN1676596A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102453650A (en) * | 2010-10-29 | 2012-05-16 | 江西江中食品有限责任公司 | Chinese wolfberry fruit white spirit and brewing method thereof |
| CN102453650B (en) * | 2010-10-29 | 2013-05-15 | 江西江中食品有限责任公司 | Chinese wolfberry fruit white spirit and brewing method thereof |
| CN105695277B (en) * | 2016-03-29 | 2018-04-06 | 青海圣烽生物技术开发有限公司 | A kind of preparation method of matrimony vine Spirit |
| CN106834028A (en) * | 2016-12-28 | 2017-06-13 | 安徽九华山酒业股份有限公司 | A kind of preparation method of medlar white spirit |
| CN108611239A (en) * | 2018-05-11 | 2018-10-02 | 李怡江 | A kind of preparation method of Lycium chinense wine |
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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 |