CN1880431A - Nanguo pear liquor and process for making same - Google Patents
Nanguo pear liquor and process for making same Download PDFInfo
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- CN1880431A CN1880431A CN 200610046463 CN200610046463A CN1880431A CN 1880431 A CN1880431 A CN 1880431A CN 200610046463 CN200610046463 CN 200610046463 CN 200610046463 A CN200610046463 A CN 200610046463A CN 1880431 A CN1880431 A CN 1880431A
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Abstract
The invention discloses a south pear wine, which comprises the following steps: preparing south pear juice; weighing rice and south pear at 1:0.5-2 weight rate in the wine stove to boil for 30 min at 100 deg.c; fetching; stirring and cooling adding south pear juice; putting the composite materials in the ferment cavity; fermenting twice; placing the fermented material in the wine stove again; heating to collect wine with 13.35 percent sugar content and 0.56 percent titration acidity. The invention possesses sour-sweet tasty and plenty of nutrition, which is convenient to control and gather wine.
Description
Technical field: a kind of liquor, particularly close the liquor and the brewing process thereof of system with Nanguo Pear and rice.
Background technology: alcohol product mainly contains liquor on the market at present, beer and grape wine, liquor, beer are mainly brewageed by grain, it needs a large amount of grain, and grape wine mainly is to be formed by the grape brew, along with the raising of people's living standard, people are also big more to the kind demand of liquor, wish more and more that also obtaining a kind of fruit rice closes system, the fruital of promptly having is long, nutritious again liquor.
Summary of the invention:, the invention provides liquor and brewing process thereof that a kind of Nanguo Pear and rice close system in order to address the above problem.
To achieve these goals, the technical solution used in the present invention is:
A kind of Nanguo Pear liquor comprises rice, Nanguo Pear and Nanguo Pear juice, and the used rice and the weight ratio of Nanguo Pear are 1: 0.5～2, the consumption of Nanguo Pear juice is rice weight 8%, add saccharifying enzyme and highly active dry yeast at twice; The rice of every 100kg adds the saccharifying enzyme of 0.4kg～0.57kg and the highly active dry yeast of 0.08kg～0.12kg for the first time, adds the saccharifying enzyme of 0.4kg～0.57kg and the highly active dry yeast of 0.1kg for the second time.
The brewing process of Nanguo Pear liquor is as follows: (a) preparation of Nanguo Pear juice: Nanguo Pear is cleaned, and pressed juice is standby in juice extractor; (b) put into the wine pot after rice and Nanguo Pear are weighed up by weight, steamed 30 minutes, take out, put into that stirrer stirs and cooling, be cooled to 20 ℃～22 ℃, add Nanguo Pear juice at 100 ℃; (c) compound is put into fermenting cellar, the rice of every 100kg adds the saccharifying enzyme of 0.4kg～0.57kg and the highly active dry yeast of 0.08kg～0.12kg for the first time, ferments after 6～9 days, takes out compound and drops into again in the wine pot, 100 ℃ of controlled temperature, the limit heating edge is collected the wine that distills out; (d) drop into the compound in the wine pot in the fermenting cellar once more, for the second time add the saccharifying enzyme of 0.4kg～0.57kg and the highly active dry yeast of 0.1kg, ferment after 6～9 days, take out compound and drop into again in the wine pot, 100 ℃ of controlled temperature, the limit heating edge is collected the wine that distills out.
The used Nanguo Pear of the present invention is the Nanguo Pear of after-ripening, and its sugar degree is 13.35%, and titratable acidity is 0.56%, and contains multivitamin, has sweet and sour taste, and is nutritious; The liquor that brew goes out is sweet-smelling more, with the number of degrees of the collected wine of wine list control, makes the warehouse-in liquor number of degrees can reach 53% when the wine that collection distills out.Physical and chemical index meets standard GB-10345, strict control sanitary index in the brew process, and the liquor that brew is gone out reaches national health ministerial standard GB-2757; The Oranoleptic indicator reaches: limpid transparent, fruital is outstanding, pure and mild row pleased, fragrant and sweet agreeable to the taste, have a distinctive odor type of liquor in the fruit of south.Thereby satisfied people and closed system for fruit rice, it is long promptly to have a fruital, and the needs of nutritious again liquor have also enriched the kind of liquor.
Embodiment:
Enlarge in the production in industrialization, can enlarge the raw material consumption in following ratio.
Embodiment 1
The preparation of Nanguo Pear juice: the 100kg Nanguo Pear is cleaned, and pressed juice is standby in juice extractor.
After 100kg rice and 50kg Nanguo Pear cleaned, put into the wine pot, steamed 30 minutes, take out, put into that stirrer stirs and cooling, be cooled to 20 ℃～22 ℃, add 8kg Nanguo Pear juice at 100 ℃; Compound is put into fermenting cellar, add the saccharifying enzyme of 0.57kg and the highly active dry yeast of 0.12kg, ferment after 6 days, taking out compound drops in the wine pot again, 100 ℃ of controlled temperature, it is 53 ° to measuring the mixing wine wine degree of collecting with wine list that the limit heating edge is collected the wine that distills out, drop into the compound in the wine pot in the fermenting cellar once more, add for the second time the saccharifying enzyme of 0.57kg and the highly active dry yeast of 0.1kg, ferment after 6 days, take out compound and drop in the wine pot 100 ℃ of controlled temperature again, it is 53 ° to measuring the mixing wine wine degree of collecting with wine list that the limit heating edge is collected the wine that distills out, warehouse-in.
Embodiment 2
The preparation of Nanguo Pear juice: the 100kg Nanguo Pear is cleaned, and pressed juice is standby in juice extractor;
After 100kg rice and 100kg Nanguo Pear cleaned, put into the wine pot, steamed 30 minutes, take out, put into that stirrer stirs and cooling, be cooled to 20 ℃～22 ℃, add 8kg Nanguo Pear juice at 100 ℃; Compound is put into fermenting cellar, add the saccharifying enzyme of 0.5kg and the highly active dry yeast of 0.1kg, ferment after 8 days, taking out compound drops in the wine pot again, 100 ℃ of controlled temperature, it is 53 ° to measuring the mixing wine wine degree of collecting with wine list that the limit heating edge is collected the wine that distills out, drop into the compound in the wine pot in the fermenting cellar once more, add the saccharifying enzyme of 0.5kg and the highly active dry yeast of 0.1kg, ferment after 8 days, take out compound and drop in the wine pot 100 ℃ of controlled temperature again, it is 53 ° to measuring the mixing wine wine degree of collecting with wine list that the limit heating edge is collected the wine that distills out, warehouse-in.
Embodiment 3
The preparation of Nanguo Pear juice: the 100kg Nanguo Pear is cleaned, and pressed juice is standby in juice extractor.
After 200kg rice and 100kg Nanguo Pear cleaned, put into the wine pot, steamed 30 minutes, take out, put into that stirrer stirs and cooling, be cooled to 20 ℃～22 ℃, add 16kg Nanguo Pear juice at 100 ℃; Compound is put into fermenting cellar, add the saccharifying enzyme of 0.4kg and the highly active dry yeast of 0.08kg, ferment after 9 days, taking out compound drops in the wine pot again, 100 ℃ of controlled temperature, it is 53 ° to measuring the mixing wine wine degree of collecting with wine list that the limit heating edge is collected the wine that distills out, drop into the compound in the wine pot in the fermenting cellar once more, add the saccharifying enzyme of 0.4kg and the highly active dry yeast of 0.1kg, ferment after 9 days, take out compound and drop in the wine pot 100 ℃ of controlled temperature again, it is 53 ° to measuring the mixing wine wine degree of collecting with wine list that the limit heating edge is collected the wine that distills out, warehouse-in.
Claims (2)
1, a kind of Nanguo Pear liquor, comprise rice, Nanguo Pear and Nanguo Pear juice, the weight ratio that it is characterized in that used rice and Nanguo Pear is 1: 0.5～2, the consumption of Nanguo Pear juice is rice weight 8%, add saccharifying enzyme and highly active dry yeast at twice; The rice of every 100kg adds the saccharifying enzyme of 0.4kg～0.57kg and the highly active dry yeast of 0.08kg～0.12kg for the first time, adds the saccharifying enzyme of 0.4kg～0.57kg and the highly active dry yeast of 0.1kg for the second time.
2, Nanguo Pear liquor according to claim 1 is characterized in that its brewing process is as follows: (a) preparation of Nanguo Pear juice: Nanguo Pear is cleaned, and pressed juice is standby in juice extractor; (b) put into the wine pot after rice and Nanguo Pear are weighed up by weight, steamed 30 minutes, take out, put into that stirrer stirs and cooling, be cooled to 20 ℃～22 ℃, add Nanguo Pear juice at 100 ℃; (c) compound is put into fermenting cellar, the rice of every 100kg adds the saccharifying enzyme of 0.4kg～0.57kg and the highly active dry yeast of 0.08kg～0.12kg for the first time, ferments after 6～9 days, takes out compound and drops into again in the wine pot, 100 ℃ of controlled temperature, the limit heating edge is collected the wine that distills out; (d) drop into the compound in the wine pot in the fermenting cellar once more, for the second time add the saccharifying enzyme of 0.4kg～0.57kg and the highly active dry yeast of 0.1kg, ferment after 6～9 days, take out compound and drop into again in the wine pot, 100 ℃ of controlled temperature, the limit heating edge is collected the wine that distills out.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100464637A CN100408667C (en) | 2006-04-29 | 2006-04-29 | Nanguo pear liquor and process for making same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100464637A CN100408667C (en) | 2006-04-29 | 2006-04-29 | Nanguo pear liquor and process for making same |
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| Publication Number | Publication Date |
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| CN1880431A true CN1880431A (en) | 2006-12-20 |
| CN100408667C CN100408667C (en) | 2008-08-06 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNB2006100464637A Active CN100408667C (en) | 2006-04-29 | 2006-04-29 | Nanguo pear liquor and process for making same |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102161959A (en) * | 2011-04-25 | 2011-08-24 | 王荣祥 | Wild sand pear wine and making process thereof |
| CN105779186A (en) * | 2014-12-22 | 2016-07-20 | 卢俊峰 | A Nanguo pear flavored rice wine |
| CN107325907A (en) * | 2016-04-28 | 2017-11-07 | 沈阳农业大学 | One seed pod grain type white wine and its brewing method |
| CN109439503A (en) * | 2018-12-30 | 2019-03-08 | 山东温和酒业有限公司 | A kind of Fruity type distilled spirit and its brewing method |
| CN114106958A (en) * | 2021-12-17 | 2022-03-01 | 辽宁北魁生态酿酒有限公司 | Production process of low-yield methanol fruit-free grain solid white spirit |
| CN114149888A (en) * | 2020-09-07 | 2022-03-08 | 成都艾诺米食品有限公司 | Rice wine processing method |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1259405C (en) * | 2003-12-30 | 2006-06-14 | 雷菊花 | Fruit taste yellow rice wine and its production method |
| CN1699535A (en) * | 2005-05-16 | 2005-11-23 | 辽宁海丰果业有限公司 | Process for making fermented south fruit pear wine |
-
2006
- 2006-04-29 CN CNB2006100464637A patent/CN100408667C/en active Active
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102161959A (en) * | 2011-04-25 | 2011-08-24 | 王荣祥 | Wild sand pear wine and making process thereof |
| CN102161959B (en) * | 2011-04-25 | 2015-10-07 | 王荣祥 | Wild sand pear wine and manufacture craft thereof |
| CN105779186A (en) * | 2014-12-22 | 2016-07-20 | 卢俊峰 | A Nanguo pear flavored rice wine |
| CN107325907A (en) * | 2016-04-28 | 2017-11-07 | 沈阳农业大学 | One seed pod grain type white wine and its brewing method |
| CN107325907B (en) * | 2016-04-28 | 2020-11-03 | 沈阳农业大学 | Fruit-grain type white spirit and brewing method thereof |
| CN109439503A (en) * | 2018-12-30 | 2019-03-08 | 山东温和酒业有限公司 | A kind of Fruity type distilled spirit and its brewing method |
| CN114149888A (en) * | 2020-09-07 | 2022-03-08 | 成都艾诺米食品有限公司 | Rice wine processing method |
| CN114106958A (en) * | 2021-12-17 | 2022-03-01 | 辽宁北魁生态酿酒有限公司 | Production process of low-yield methanol fruit-free grain solid white spirit |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100408667C (en) | 2008-08-06 |
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Effective date of registration: 20190219 Address after: 115100 Donglai Village, Yongan Town, Dashiqiao City, Liaoning Province Patentee after: Yingkou Bei Kui eco Brewery Co., Ltd. Address before: 115100 Donglai Village, Yongan Town, Dashiqiao City, Liaoning Province Patentee before: Sun Fuwei |
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Address after: 115100 East Lai village, Dashiqiao, Liaoning, Yongan Patentee after: Liaoning beikui ecological Brewing Co.,Ltd. Address before: 115100 East Lai village, Dashiqiao, Liaoning, Yongan Patentee before: YINGKOU BEIKUI ECOLOGICAL BREWING Co.,Ltd. |
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Address after: 115100 Yong'an Zhen Dong Lai Cun, Dashiqiao City, Yingkou City, Liaoning Province Patentee after: Liaoning beikui ecological Brewing Co.,Ltd. Address before: 115100 East Lai village, Dashiqiao, Liaoning, Yongan Patentee before: Liaoning beikui ecological Brewing Co.,Ltd. |
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