CN1683497A - Firethorn fruit wine drink and its preparing method - Google Patents
Firethorn fruit wine drink and its preparing method Download PDFInfo
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- CN1683497A CN1683497A CN 200510020411 CN200510020411A CN1683497A CN 1683497 A CN1683497 A CN 1683497A CN 200510020411 CN200510020411 CN 200510020411 CN 200510020411 A CN200510020411 A CN 200510020411A CN 1683497 A CN1683497 A CN 1683497A
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Abstract
The present invention relates to a kind of firethorn fruit wine drink and its preparation process. The firethorn fruit wine drink is prepared through fermenting firethorn fruit, mixing with syrup and water, hermetically setting, filtering, sterilizing and packaging. The present invention has simple technological process, less nutrients loss, elimination of astringency, and good taste of the firethorn fruit wine drink. The firethorn fruit wine drink has the health functions of promoting metabolism, remitting cardiac vascular diseases, raising immunity, etc.
Description
Affiliated technical field
The present invention relates to a kind of firethorn fruit wine drink, and relate to its preparation method.
Background technology
The modern humans payes attention to the exploitation to the pure natural wild plant gradually, the fire sour jujube also is applied to the exploitation of wine gradually by people, it is less relatively to be limited to its suitable crowd of wine, come out and fruit wine drink series is still untapped, " a kind of manufacture method of Pyracantha fortuneana wine " heavy addition auxiliary in the middle of the course of processing of announcing as Chinese patent 97110463.8 has destroyed the original flavor that fiery sour jujube self is had, too high temperature has been destroyed the abundant nutrition that it had, technology is loaded down with trivial details, not easy to operate, be subjected to the fresh fruit storage to influence its cost height.
Summary of the invention
Firethorn fruit wine drink of the present invention, form by following raw material:
Fire sour jujube fruit mother liquor: with 30-50kg fire sour jujube dried fruit powder, koji for uncooked material 200-400g, water 50-150kg, in container for stirring, ferment, leave standstill, filtration, sterilization;
Syrup: sugar is mixed with the solution that concentration is 50%-60% by weight with water, adds the citric acid of 0-1% again by the weight ratio of this syrup, boils bubble, filters;
Measure fiery sour jujube fruit mother liquor 6-95% by volume, syrup 0-10%, all the other are water, stir, sealing and standing, filtration, sterilization, can get final product.
For better effect:
Fire sour jujube fruit mother liquor: with 50kg fire sour jujube dried fruit powder, koji for uncooked material 300g, water 150kg, in container for stirring, ferment, leave standstill, filtration, sterilization;
Syrup: sugar is mixed with the solution that concentration is 50%-60% by weight with water, adds the citric acid of 0-1% again by the weight ratio of this syrup, boils bubble, filters;
Measure fiery sour jujube fruit mother liquor 6-80% by volume, syrup 5-10%, all the other are water, stir, sealing and standing, filtration, sterilization, can get final product.
A kind of preparation method of firethorn fruit wine drink, this method is as follows:
The preparation of a, fiery sour jujube dried fruit powder: autumn, two seasons of winter, pluck the ripe fresh fruit of no worm-eaten, 10 orders-20 mesh sieve is crossed in dry, pulverizing, packs standby;
The preparation of b, fiery sour jujube fruit mother liquor: the water 50-150kg that takes by weighing 30-50kg fire sour jujube dried fruit powder, koji for uncooked material 200-400g, 25-26 ℃, place container for stirring, sealing and fermenting, leavening temperature to be controlled at 28-32 ℃, stirred once in every 10-15 hour, stirred 3-10 minute at every turn, stir 10-20 time altogether, left standstill 2-8 days, squeeze the juice, filter post-heating to 60 ℃, constant temperature sterilization 30 minutes with 200 order filter clothes, filtered while hot is sealed in a jar interior stand for standby use;
C, syrupy preparation: sugar is mixed with the solution that concentration is 50%-60% by weight with water, adds the citric acid of 0-1% again by the weight ratio of this syrup, boils bubble, filters with 200 order filter clothes, and it is standby to remove the gred;
Measure fiery sour jujube fruit mother liquor 6-95% by volume, syrup 0-10%, all the other are water, stir, sealing and standing, filtration, sterilization, can get final product.
A kind of another kind of fresh fruit preparation method of firethorn fruit wine drink, this method is as follows:
The preparation of a, fiery sour jujube pulp: autumn, two seasons of winter, pluck the ripe fresh fruit of no worm-eaten, directly clean, remove impurity, it is standby to pull an oar;
The preparation of b, fiery sour jujube fruit mother liquor: the water 50-100kg that takes by weighing 90-150kg fire sour jujube pulp, koji for uncooked material 200-400g, 25-26 ℃, place container for stirring, sealing and fermenting, leavening temperature to be controlled at 28-32 ℃, stirred once in every 10-15 hour, stirred 3-10 minute at every turn, stir 10-20 time altogether, left standstill 2-8 days, squeeze the juice, filter post-heating to 60 ℃, constant temperature sterilization 30 minutes with 200 order filter clothes, filtered while hot is sealed in a jar interior stand for standby use;
C, syrupy preparation: sugar is mixed with the solution that concentration is 50%-60% by weight with water, adds the citric acid of 0-1% again by the weight ratio of this syrup, boils bubble, filters with 200 order filter clothes, and it is standby to remove the gred;
Measure fiery sour jujube fruit mother liquor 6-95% by volume, syrup 0-10%, all the other are water, stir, sealing and standing, filtration, sterilization, can get final product
For better effect: fiery sour jujube dried fruit powder is crossed 20 mesh sieves, packs standby.
The leavening temperature of b step is controlled at 30 ℃.
Rosaceous fiery sour jujube has another name called flame tree, haw, lucky fruit, rescues army provisions etc., is perennial sauce fruit shrub plant, and grey and little, bloom spring, and autumn, fruit was ripe.Fruit is reddish yellow two classes, and its nutritive value of fruit is high especially, and its nutrition mainly contains and 1. contains fructose, glucose, sucrose.2. contain six kinds of VITAMIN carotene.3. contain that free fatty acids, Pork and beans cover acid, palm fibre is put acid, stearic acid, oleic acid, linolenic acid, linolic acid.4. contain mineral nutrient element, K, H., Cu, Mg, Fe, Mn, Zn, Cn, P totally 9 kinds of needed by human body elements.5. amino acids: Threonine, Serine, L-glutamic acid, glycine, L-Ala, partly both propylhomoserin, be on the point of kind surplus propylhomoserin, methionine(Met), the Isoleucine etc. 20, wherein human body must just have 9 kinds by amino acid, the baby must amino acid 2 kinds.6., protein: starch, pectin tannin fat, Mierocrystalline cellulose.Particularly the amino acid of needed by human body and insatiable hunger fatty acids content ratio are very big, and in certain PH scope, it all has advantages of higher stability to photo-thermal oxygen and soda acid.His contained nutrition is that content at most also is the highest in the whole world wild plant.It can be made into drinks, foodstuff, medicine intermediate class.Particularly can make the beverage class, can be made into unique local flavor series foods.Its fruit sour-puckery flavor is sweet, cures mainly function and be that invigorating the spleen disappears is long-pending, promoting blood circulation and hemostasis, control weakness of the spleen and the stomach, maldigestion, diarrhoea.It is few itself to contain fruit impurity, does not have harmful human body material.Its soluble sugar content height, the pectin amount is lower, is the high quality raw material of brew, but fiery sour jujube fruit tannin content is than the high 5-10 of general fruit doubly, thereby astringent taste is heavier, will have a strong impact on the product mouthfeel as working method is improper.Therefore, its working method is particularly important, and fiery sour jujube is really broken into powder in the present invention or slurry can remain its nutrition with zymotechnique fully by the distiller's yeast immersion, removed its astringent taste, add syrup or citric acid and change its mouthfeel, the wine degree is low, and is delicious, be applicable to consumers in general, to human body metabolism, diseases such as cardiovascular and hyperlipidemia all there is mitigation, improve its immunity of organisms, simple working method, reduces cost at easy handling.
Embodiment
Embodiment 1
The preparation of a, fiery sour jujube dried fruit powder: pluck the sophisticated fiery sour jujube fruit of no worm-eaten autumn, dry, pulverized 10 mesh sieves, pack standby;
The preparation of b, fiery sour jujube fruit mother liquor: take by weighing 40kg fire sour jujube dried fruit powder, koji for uncooked material 200g, 25 ℃ water 150kg, place container for stirring, sealing and fermenting, leavening temperature to be controlled at 28 ℃, stirred once, stirred 3 minutes at every turn in per 12 hours, stir altogether 12 times, left standstill 3 days, and squeezed the juice, filter post-heating to 60 ℃ with 200 order filter clothes, constant temperature sterilization 30 minutes, filtered while hot is sealed in a jar interior stand for standby use, and fiery sour jujube fruit mother liquor fermentation back alcohol volume content is 12v/v;
C, syrupy preparation: it is 60% solution that sugar is mixed with concentration by weight with water;
Measure fiery sour jujube fruit mother liquor 6L by volume, syrup 6L is diluted with water to 100L, stirs, and sealing and standing 3 days, filtration, sterilization, can get final product.
Embodiment 2
The preparation of a, fiery sour jujube dried fruit powder: pluck the ripe fresh fruit of no worm-eaten winter, dry, pulverized 20 mesh sieves, pack standby;
The preparation of b, fiery sour jujube fruit mother liquor: take by weighing 50kg fire sour jujube dried fruit powder, koji for uncooked material 300g, 26 ℃ water 150kg, place container for stirring, sealing and fermenting, leavening temperature to be controlled at 30 ℃, stirred once, stirred 5 minutes at every turn in per 10 hours, stir altogether 16 times, left standstill 5 days, and squeezed the juice, filter post-heating to 60 ℃ with 200 order filter clothes, constant temperature sterilization 30 minutes, filtered while hot is sealed in a jar interior stand for standby use, and fiery sour jujube fruit mother liquor fermentation back alcohol volume content is 15v/v;
C, syrupy preparation: it is 50% solution that sugar is mixed with concentration by weight with water, adds 1% citric acid again by the weight ratio of this syrup, boils bubble, and with the filtration of 200 order filter clothes, it is standby to remove the gred;
Measure fiery sour jujube fruit mother liquor 30L by volume, syrup 8L, it is diluted with water to 100L, stirs, and sealing and standing 5 days, filtration, sterilization, can get final product.
Embodiment 3
The preparation of a, fiery sour jujube pulp: pluck the ripe fresh fruit of no worm-eaten autumn, directly clean, remove impurity, it is standby to pull an oar;
The preparation of b, fiery sour jujube fruit mother liquor: take by weighing 150kg fire sour jujube pulp, koji for uncooked material 300g, 25 ℃ water 50kg, place container for stirring, sealing and fermenting, leavening temperature to be controlled at 30 ℃, stirred once, stirred 10 minutes at every turn in per 15 hours, stir altogether 20 times, left standstill 8 days, and squeezed the juice, filter post-heating to 60 ℃ with 200 order filter clothes, constant temperature sterilization 30 minutes, filtered while hot is sealed in a jar interior stand for standby use, and fiery sour jujube fruit mother liquor fermentation back alcohol volume content is 13v/v;
C, syrupy preparation: it is 55% solution that sugar is mixed with concentration by weight with water, adds 0.5% citric acid again by the weight ratio of this syrup, boils bubble, and with the filtration of 200 order filter clothes, it is standby to remove the gred;
Measure fiery sour jujube fruit mother liquor 15L by volume, syrup 6L, dilute with water convert to 100L, stir, and sealing and standing, filtration, sterilization 8 days, can get final product.
Claims (6)
1, a kind of firethorn fruit wine drink, form by following raw material:
Fire sour jujube fruit mother liquor: with 30-50kg fire sour jujube fruit powder (slurry), koji for uncooked material 200-400g, water 50-150kg, in container for stirring, ferment, leave standstill, filtration, sterilization;
Syrup: sugar is mixed with the solution that concentration is 50%-60% by weight with water, adds the citric acid of 0-1% again by the weight ratio of this syrup, boils bubble, filters;
Measure fiery sour jujube fruit mother liquor 6-95% by volume, syrup 0-10%, all the other are water, stir, sealing and standing, filtration, sterilization, can get final product.
2, firethorn fruit wine drink as claimed in claim 1 is characterized in that: fiery sour jujube fruit mother liquor: with 50kg fire sour jujube dried fruit powder, koji for uncooked material 300g, water 150kg, in container for stirring, ferment, leave standstill, filtration, sterilization;
Syrup: sugar is mixed with the solution that concentration is 50%-60% by weight with water, adds the citric acid of 0-1% again by the weight ratio of this syrup, boils bubble, filters;
Measure fiery sour jujube fruit mother liquor 6-80% by volume, syrup 5-10%, all the other are water, stir, sealing and standing, filtration, sterilization, can get final product.
3, a kind of preparation method of firethorn fruit wine drink, this method is as follows:
The preparation of a, fiery sour jujube dried fruit powder: autumn, two seasons of winter, pluck the ripe fresh fruit of no worm-eaten, 10 orders-20 mesh sieve is crossed in dry, pulverizing, packs standby;
The preparation of b, fiery sour jujube fruit mother liquor: the water 50-150kg that takes by weighing 30-50kg fire sour jujube dried fruit powder, koji for uncooked material 200-400g, 25-26 ℃, place container for stirring, sealing and fermenting, leavening temperature to be controlled at 28-32 ℃, stirred once in every 10-15 hour, stirred 3-10 minute at every turn, stir 10-20 time altogether, left standstill 2-8 days, squeeze the juice, filter post-heating to 60 ℃, constant temperature sterilization 30 minutes with 200 order filter clothes, filtered while hot is sealed in a jar interior stand for standby use;
C, syrupy preparation: sugar is mixed with the solution that concentration is 50%-60% by weight with water, adds the citric acid of 0-1% again by the weight ratio of this syrup, boils bubble, filters with 200 order filter clothes, and it is standby to remove the gred;
Measure fiery sour jujube fruit mother liquor 6-95% by volume, syrup 0-10%, all the other are water, stir, sealing and standing, filtration, sterilization, can get final product.
4, a kind of preparation method of firethorn fruit wine drink, this method is as follows
The preparation of a, fiery sour jujube pulp: autumn, two seasons of winter, pluck the ripe fresh fruit of no worm-eaten, directly clean, remove impurity, it is standby to pull an oar;
The preparation of b, fiery sour jujube fruit mother liquor: the water 50-100kg that takes by weighing 90-150kg fire sour jujube pulp, koji for uncooked material 200-400g, 25-26 ℃, place container for stirring, sealing and fermenting, leavening temperature to be controlled at 28-32 ℃, stirred once in every 10-15 hour, stirred 3-10 minute at every turn, stir 10-20 time altogether, left standstill 2-8 days, squeeze the juice, filter post-heating to 60 ℃, constant temperature sterilization 30 minutes with 200 order filter clothes, filtered while hot is sealed in a jar interior stand for standby use;
C, syrupy preparation: sugar is mixed with the solution that concentration is 50%-60% by weight with water, adds the citric acid of 0-1% again by the weight ratio of this syrup, boils bubble, filters with 200 order filter clothes, and it is standby to remove the gred;
Measure fiery sour jujube fruit mother liquor 6-95% by volume, syrup 0-10%, all the other are water, stir, sealing and standing, filtration, sterilization, can get final product.
5, the preparation method of a kind of firethorn fruit wine drink as claimed in claim 3 is characterized in that: be that fiery sour jujube dried fruit powder crosses 20 mesh sieves, pack standby.
6, as the preparation method of claim 3 or 4 described a kind of firethorn fruit wine drinks, it is characterized in that: the leavening temperature of b step is controlled at 30 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CNB2005100204118A CN1297650C (en) | 2005-02-22 | 2005-02-22 | Firethorn fruit wine drink and its preparing method |
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| CNB2005100204118A CN1297650C (en) | 2005-02-22 | 2005-02-22 | Firethorn fruit wine drink and its preparing method |
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| CN1683497A true CN1683497A (en) | 2005-10-19 |
| CN1297650C CN1297650C (en) | 2007-01-31 |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100381553C (en) * | 2005-11-15 | 2008-04-16 | 李考雄 | Doujinniang dryred health care wine and its brewing method |
| CN101703302B (en) * | 2009-10-27 | 2012-06-13 | 华中科技大学 | Method for processing pyracantha fortuneana juice |
| CN102604785A (en) * | 2012-04-01 | 2012-07-25 | 贵州省生物研究所 | Preparation method of Pyracantha fortuneana fruits nutritional fermented wine |
| CN104513745A (en) * | 2013-09-26 | 2015-04-15 | 黄秋函 | Pitaya wine and preparation method thereof |
| CN105062790A (en) * | 2015-09-10 | 2015-11-18 | 郑成宣 | Brewing method for ecological xiaoqu wine containing pyracantha fortuneana |
| CN106995767A (en) * | 2017-06-05 | 2017-08-01 | 也村（重庆）食品科技股份有限公司 | Rocket ram jet health liquor and preparation method thereof |
| CN107227231A (en) * | 2017-07-25 | 2017-10-03 | 刘清山 | A kind of firethorn fruit wine and its brewing method |
| CN107307240A (en) * | 2017-07-19 | 2017-11-03 | 也村（重庆）食品科技股份有限公司 | Health delicious Rocket ram jet beverage and preparation method thereof |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1084386C (en) * | 1997-05-08 | 2002-05-08 | 洪若芬 | Process for preparation of Pyracantha fortuneana wine |
-
2005
- 2005-02-22 CN CNB2005100204118A patent/CN1297650C/en not_active Expired - Fee Related
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100381553C (en) * | 2005-11-15 | 2008-04-16 | 李考雄 | Doujinniang dryred health care wine and its brewing method |
| CN101703302B (en) * | 2009-10-27 | 2012-06-13 | 华中科技大学 | Method for processing pyracantha fortuneana juice |
| CN102604785A (en) * | 2012-04-01 | 2012-07-25 | 贵州省生物研究所 | Preparation method of Pyracantha fortuneana fruits nutritional fermented wine |
| CN102604785B (en) * | 2012-04-01 | 2013-12-04 | 贵州省生物研究所 | Preparation method of Pyracantha fortuneana fruits nutritional fermented wine |
| CN104513745A (en) * | 2013-09-26 | 2015-04-15 | 黄秋函 | Pitaya wine and preparation method thereof |
| CN105062790A (en) * | 2015-09-10 | 2015-11-18 | 郑成宣 | Brewing method for ecological xiaoqu wine containing pyracantha fortuneana |
| CN106995767A (en) * | 2017-06-05 | 2017-08-01 | 也村（重庆）食品科技股份有限公司 | Rocket ram jet health liquor and preparation method thereof |
| CN107307240A (en) * | 2017-07-19 | 2017-11-03 | 也村（重庆）食品科技股份有限公司 | Health delicious Rocket ram jet beverage and preparation method thereof |
| CN107307240B (en) * | 2017-07-19 | 2018-07-13 | 重庆火吉健康产业（集团）有限公司 | Health delicious Rocket ram jet beverage and preparation method thereof |
| CN107227231A (en) * | 2017-07-25 | 2017-10-03 | 刘清山 | A kind of firethorn fruit wine and its brewing method |
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| Publication number | Publication date |
|---|---|
| CN1297650C (en) | 2007-01-31 |
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