CN102391928B - Peach blossom wine and its preparation method - Google Patents
Peach blossom wine and its preparation method Download PDFInfo
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- CN102391928B CN102391928B CN201110384809.5A CN201110384809A CN102391928B CN 102391928 B CN102391928 B CN 102391928B CN 201110384809 A CN201110384809 A CN 201110384809A CN 102391928 B CN102391928 B CN 102391928B
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- 235000014101 wine Nutrition 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title abstract description 11
- 240000005809 Prunus persica Species 0.000 title abstract description 3
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 103
- 239000000796 flavoring agent Substances 0.000 claims abstract description 36
- 239000002893 slag Substances 0.000 claims abstract description 22
- 239000011435 rock Substances 0.000 claims abstract description 12
- 238000001914 filtration Methods 0.000 claims abstract description 10
- 238000002791 soaking Methods 0.000 claims description 22
- 238000000855 fermentation Methods 0.000 claims description 21
- 230000004151 fermentation Effects 0.000 claims description 21
- 238000004821 distillation Methods 0.000 claims description 19
- 239000007788 liquid Substances 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 13
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- 235000013372 meat Nutrition 0.000 claims description 9
- 239000003205 fragrance Substances 0.000 abstract description 11
- 239000000706 filtrate Substances 0.000 abstract 2
- 239000012530 fluid Substances 0.000 abstract 2
- 238000011085 pressure filtration Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 description 8
- 230000000694 effects Effects 0.000 description 7
- 235000020097 white wine Nutrition 0.000 description 7
- 239000002994 raw material Substances 0.000 description 5
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
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- 238000005516 engineering process Methods 0.000 description 3
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- 125000003118 aryl group Chemical group 0.000 description 2
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- 238000007654 immersion Methods 0.000 description 2
- IYRMWMYZSQPJKC-UHFFFAOYSA-N kaempferol Chemical compound C1=CC(O)=CC=C1C1=C(O)C(=O)C2=C(O)C=C(O)C=C2O1 IYRMWMYZSQPJKC-UHFFFAOYSA-N 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
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- 235000019605 sweet taste sensations Nutrition 0.000 description 2
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- 239000011573 trace mineral Substances 0.000 description 2
- UBSCDKPKWHYZNX-UHFFFAOYSA-N Demethoxycapillarisin Natural products C1=CC(O)=CC=C1OC1=CC(=O)C2=C(O)C=C(O)C=C2O1 UBSCDKPKWHYZNX-UHFFFAOYSA-N 0.000 description 1
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- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000046109 Sorghum vulgare var. nervosum Species 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
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- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 description 1
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- UXOUKMQIEVGVLY-UHFFFAOYSA-N morin Natural products OC1=CC(O)=CC(C2=C(C(=O)C3=C(O)C=C(O)C=C3O2)O)=C1 UXOUKMQIEVGVLY-UHFFFAOYSA-N 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
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- 230000001863 plant nutrition Effects 0.000 description 1
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- 238000004537 pulping Methods 0.000 description 1
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- 239000011975 tartaric acid Substances 0.000 description 1
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Abstract
The invention provides a peach blossom wine and its preparation method. The preparation method of the peach blossom wine comprises the following steps of: (1) washing peels of matured fresh peaches with complete peel and full plump, removing hair on the peel, immersing and fermenting in fen-flavor liquor to obtain a first-grade soak solution; (2) adding fresh peach blossoms, rock sugar and the fen-flavor liquor into the first-grade soak solution, immersing and fermenting at 20-25 DEG C for 8-10 months to obtain a second-grade soak solution, distilling the second-grade soak solution to obtain a distilled fluid; (3) carrying out plate-frame pressure filtration on peach slag and peach blossom slag of the distilled second-grade soak solution obtained from the step (2) to obtain a filtrate, merging the filtrate with the distilled fluid obtained from the step (2), and filtering to obtain the peach blossom wine. The peach blossom wine provided by the invention remains peculiar delicate fragrance of the fen-flavor liquor and simultaneously has rich and natural fragrance of flower, is easy to prepare, is natural, green and safe, and high finish product quality.
Description
Technical field
The invention belongs to food processing field, relate in particular to a kind of peach blossom wine and preparation method thereof.
Background technology
Along with the attention of people to plant nutrition health-care effect, many products take plant as raw material release one after another.Modern study shows, peach blossom is rich in kaempferol, carotene and multivitamin and trace mineral, the effect of have Li Shui, invigorating blood circulation; Peach blossom contains multiple sugar, tartaric acid, various trace elements, has often eaten strengthening the spleen and stomach, has protected the liver the effect nourishing blood.
Existing peach blossom wine normally rubs peach blossom after pulping, then ferments and be prepared from.This preparation method simple take peach blossom as raw material, and in preparation process there is change in the local flavor of peach blossom after rubbing, the peach blossom wine fragrance of making is thin, strong not nature, mouthfeel is poor, and need to add some foodstuff additive just can produce a desired effect, this and modern consumer pursue taste of food strong natural, can give the fine enjoyment of sense organ, there is certain distance in the non-additive demand of food, and so far there are no to the U.S. that can keep the distinctive delicate fragrance fragrance of fen-flavor type white spirit, the peach blossom wine again with natural strong peach perfume (or spice) occurs simultaneously.
Summary of the invention
The problem to be solved in the present invention is to provide a kind of fragrant and peculiar delicate fragrance of fen-flavor type white spirit of strong natural peach, the peach blossom wine that additive-free, mouthfeel is good and preparation method thereof of having concurrently.
For solving the problems of the technologies described above, the technical solution used in the present invention is: a kind of peach blossom wine, is prepared from by following method:
(1) in parts by weight, fresh the maturation cover in order contents melted 40-60 part, meat is full peach is cleaned to crust, removed after the fine hair of crust, be placed in 50-60 part 55-60 degree fen-flavor type white spirit, soaking fermentation 15-30 days at 20-25 ℃, obtains one-level soak solution;
(2) in parts by weight, in one-level soak solution 90-110 part step (1) Suo Shu, add after the fresh peach blossom of 30-50 part, 3-5 part rock sugar, 50-60 part 55-60 degree fen-flavor type white spirit, individual month of soaking fermentation 8-10 at 20-25 ℃, obtain secondary soak solution, by the distillation of secondary soak solution, obtain distillate;
(3) peach slag, peach blossom slag after described step (2) secondary soak solution distillation are obtained to filtered liquid through filter press, the distillate of filtered liquid and step (2) is merged, filtering, is described peach blossom wine.
As preferred version, described peach blossom wine is prepared from by following method:
(1) in parts by weight, the fresh peach of the maturation cover in order contents melted by 50 parts, meat is full is cleaned crust, is removed after the fine hair of crust, is placed in 50 part of 60 degree fen-flavor type white spirit, soaking fermentation 15-30 days at 20-25 ℃, preferably 30 days, obtain one-level soak solution;
(2) in parts by weight, in the one-level soak solution 100 parts of steps (1) Suo Shu, add after 50 parts of fresh peach blossoms, 5 portions of rock sugar, 50 part of 60 degree fen-flavor type white spirit, individual month of soaking fermentation 8-10 at 20-25 ℃, preferably 10 months, obtain secondary soak solution, by the distillation of secondary soak solution, obtain distillate;
(3) peach slag, peach blossom slag after described step (2) secondary soak solution distillation are obtained to filtered liquid through filter press, the distillate of filtered liquid and step (2) is merged, filtering, is described peach blossom wine.
Fresh peach blossom of the present invention should be selected newly to pluck aromatic flavour and just puts the peach blossom of phase, and peach blossom quality is now excellent, and the fragrance of a flower outclass dry Flos persicae.Described fen-flavor type white spirit is the white wine of making take Chinese sorghum, rice, wheat etc. as raw material.
Available known method is blent peach blossom wine of the present invention to the needed alcohol number of degrees, as adjusted the alcoholic strength of peach blossom wine of the present invention with sterile purified water or fen-flavor type white spirit.
The present invention also provides a kind of method of preparing above-mentioned peach blossom wine, comprises the steps:
(1) in parts by weight, fresh the maturation cover in order contents melted 40-60 part, meat is full peach is cleaned to crust, removed after the fine hair of crust, be placed in 50-60 part 55-60 degree fen-flavor type white spirit, soaking fermentation 15-30 days at 20-25 ℃, obtains one-level soak solution;
(2) in parts by weight, in one-level soak solution 90-110 part step (1) Suo Shu, add after the fresh peach blossom of 30-50 part, 3-5 part rock sugar, 50-60 part 55-60 degree fen-flavor type white spirit, individual month of soaking fermentation 8-10 at 20-25 ℃, obtain secondary soak solution, by the distillation of secondary soak solution, obtain distillate;
(3) peach slag, peach blossom slag after described step (2) secondary soak solution distillation are obtained to filtered liquid through filter press, the distillate of filtered liquid and step (2) is merged, filtering, is described peach blossom wine.
Preferably, the preparation method of above-mentioned peach blossom wine, comprises the steps:
(1) in parts by weight, the fresh peach of the maturation cover in order contents melted by 50 parts, meat is full is cleaned crust, is removed after the fine hair of crust, is placed in 50 part of 60 degree fen-flavor type white spirit, soaking fermentation 15-30 days at 20-25 ℃, preferably 30 days, obtain one-level soak solution;
(2) in parts by weight, in the one-level soak solution 100 parts of steps (1) Suo Shu, add after 50 parts of fresh peach blossoms, 5 portions of rock sugar, 50 part of 60 degree fen-flavor type white spirit, individual month of soaking fermentation 8-10 at 20-25 ℃, preferably 10 months, obtain secondary soak solution, by the distillation of secondary soak solution, obtain distillate;
(3) peach slag, peach blossom slag after described step (2) secondary soak solution distillation are obtained to filtered liquid through filter press, the distillate of filtered liquid and step (2) is merged, filtering, is described peach blossom wine.
In the time soaking, the alcoholic strength of white wine is to product physics and chemistry, the different particular requirement of sense organ, the aromatoising substance of the alcohol of different wine precision number in peach blossom, peach is combined produced chemical result and presented curve law, contriver is by a large amount of experiments, find alcoholic strength and aromatoising substance best combination interval, defined the alcohol number of degrees of immersion at the fen-flavor type white spirit of 55-60 degree.
Advantage and positively effect that the present invention has are:
1, peach, the long period of soaking of peach blossom in fen-flavor type white spirit, make peach, peach blossom and white wine fully merge, thereby fully extract peach, effective nutritive substance of peach blossom, and be infuse technique due to what adopt, the technique that secondary fermentation is brewageed and unconventional fresh fruit is squeezed the juice, avoid peach, the local flavor of peach blossom changes, therefore farthest retained peach, the original peculiar flavour of peach blossom, interact with white wine self smell, peach perfume (or spice), the fragrance of a flower, aroma is worked in coordination with flavouring, both kept fen-flavor type white spirit distinctive clear, just, sweet, only, long, there is again strong natural peach fruital, peach blossom fragrant, finished product aromatic flavour nature, delicate fragrance fragrance, pure and sweet soft, drink and leave a sweet taste in one's mouth later, give the enjoyment that sense organ is fine,
2, compared to directly peach, peach blossom being together immersed in white wine, the present invention adds peach blossom after peach soaks one section time again, on the white wine basis of natural fruital taste with peach, bring the flowery odour of peach blossom into, the more naturally pure and sweet fragrance of local flavor, mouthfeel are full; In immersion process, add rock sugar, and add again after non-steeped end, more contribute to the sweet taste of rock sugar and white wine fully to merge, further promote the fragrant and sweet mouthfeel of finished product;
3, the peach slag after distillation merges with distillate after filter press, but not directly abandons, and can further extract the nutritive ingredient in peach slag, increases the nutritive value of finished product and reduces production costs;
The addition of each raw material of the present invention is drawing through putting into practice in a large number to grope to sum up, each raw material has reached local flavor and has reached better compatibility in scope of the present invention, preparation technology is simple, and finished product is rich in the multiple nutrients such as organic acid and multivitamin material, there is the beauty treatment health-care effect such as invigorate blood circulation, and can reach and not add citric acid and can obtain good local flavor effect, without additionally adding additive, natural green safety.
Embodiment
By concrete example, peach blossom wine of the present invention and preparation method thereof is described further below.
Embodiment 1
A kind of peach blossom wine is prepared from by following method:
(1) in parts by weight, the fresh peach of the maturation cover in order contents melted by 50 parts, meat is full is cleaned crust, is removed after the fine hair of crust, is placed in 50 part of 60 degree fen-flavor type white spirit, and at 20-25 ℃, soaking fermentation 30 days, obtains one-level soak solution;
(2) in parts by weight, in the one-level soak solution 100 parts of steps (1) Suo Shu, add after 50 parts of fresh peach blossoms, 5 portions of rock sugar, 50 part of 60 degree fen-flavor type white spirit, soaking fermentation 10 months at 20-25 ℃, obtains secondary soak solution, by the distillation of secondary soak solution, obtain distillate;
(3) peach slag, peach blossom slag after described step (2) secondary soak solution distillation are obtained to filtered liquid through filter press, the distillate of filtered liquid and step (2) is merged, filtering, is described peach blossom wine.
Embodiment 2
A kind of peach blossom wine, is prepared from by following method:
(1) in parts by weight, the fresh peach of the maturation cover in order contents melted by 60 parts, meat is full is cleaned crust, is removed after the fine hair of crust, is placed in 50 part of 60 degree fen-flavor type white spirit, and at 20-25 ℃, soaking fermentation 30 days, obtains one-level soak solution;
(2) in parts by weight, in the one-level soak solution 110 parts of steps (1) Suo Shu, add after 50 parts of fresh peach blossoms, 5 portions of rock sugar, 50 part of 60 degree fen-flavor type white spirit, soaking fermentation 10 months at 20-25 ℃, obtains secondary soak solution, by the distillation of secondary soak solution, obtain distillate;
(3) peach slag, peach blossom slag after described step (2) secondary soak solution distillation are obtained to filtered liquid through filter press, the distillate of filtered liquid and step (2) is merged, filtering, is described peach blossom wine.
Embodiment 3
A kind of peach blossom wine, is prepared from by following method:
(1) in parts by weight, the fresh peach of the maturation cover in order contents melted by 60 parts, meat is full is cleaned crust, is removed after the fine hair of crust, is placed in 50 part of 60 degree fen-flavor type white spirit, and at 20-25 ℃, soaking fermentation 20 days, obtains one-level soak solution;
(2) in parts by weight, in the one-level soak solution 110 parts of steps (1) Suo Shu, add after 50 parts of fresh peach blossoms, 5 portions of rock sugar, 50 part of 60 degree fen-flavor type white spirit, soaking fermentation 8 months at 20-25 ℃, obtains secondary soak solution, by the distillation of secondary soak solution, obtain distillate;
(3) peach slag, peach blossom slag after described step (2) secondary soak solution distillation are obtained to filtered liquid through filter press, the distillate of filtered liquid and step (2) is merged, filtering, is described peach blossom wine.
Above 3 embodiment of the present invention are had been described in detail, but described content is only preferred embodiment of the present invention, can not be considered to for limiting practical range of the present invention.All equalization variation and improvement etc. of doing according to the present patent application scope, within all should still belonging to patent covering scope of the present invention.
Claims (3)
1. prepare the method for peach blossom wine for one kind, it is characterized in that: comprise the steps: that (1) is in parts by weight, fresh the maturation cover in order contents melted 40-60 part, meat is full peach is cleaned to crust, removed after the fine hair of crust, be placed in 50-60 part 55-60 degree fen-flavor type white spirit, soaking fermentation 15-30 days at 20-25 ℃, obtains one-level soak solution;
(2) in parts by weight, in one-level soak solution 90-110 part step (1) Suo Shu, add after the fresh peach blossom of 30-50 part, 3-5 part rock sugar, 50-60 part 55-60 degree fen-flavor type white spirit, individual month of soaking fermentation 8-10 at 20-25 ℃, obtain secondary soak solution, by the distillation of secondary soak solution, obtain distillate;
(3) peach slag, peach blossom slag after described step (2) secondary soak solution distillation are obtained to filtered liquid through filter press, the distillate of filtered liquid and step (2) is merged, filtering, is described peach blossom wine.
2. the method for preparing peach blossom wine according to claim 1, it is characterized in that: comprise the steps: that (1) is in parts by weight, the fresh peach of the maturation cover in order contents melted by 50 parts, meat is full is cleaned crust, is removed after the fine hair of crust, be placed in 50 part of 60 degree fen-flavor type white spirit, soaking fermentation 15-30 days at 20-25 ℃, obtains one-level soak solution;
(2) in parts by weight, in the one-level soak solution 100 parts of steps (1) Suo Shu, add after 50 parts of fresh peach blossoms, 5 portions of rock sugar, 50 part of 60 degree fen-flavor type white spirit, at 20-25 ℃, individual month of soaking fermentation 8-10, obtains secondary soak solution, by the distillation of secondary soak solution, obtain distillate;
(3) peach slag, peach blossom slag after described step (2) secondary soak solution distillation are obtained to filtered liquid through filter press, the distillate of filtered liquid and step (2) is merged, filtering, is described peach blossom wine.
3. the method for preparing peach blossom wine according to claim 2, is characterized in that: the soaking fermentation time of step (1) is 30 days, and the soaking fermentation time of step (2) is 10 months.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201110384809.5A CN102391928B (en) | 2011-11-28 | 2011-11-28 | Peach blossom wine and its preparation method |
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| CN201110384809.5A CN102391928B (en) | 2011-11-28 | 2011-11-28 | Peach blossom wine and its preparation method |
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| CN106701415A (en) * | 2016-12-20 | 2017-05-24 | 潜山县天柱山糯米封缸酒业有限公司 | Peach blossom beauty-maintaining cylinder sealing wine and brewing method of peach blossom beauty-maintaining cylinder sealing wine |
| CN106834042A (en) * | 2017-04-14 | 2017-06-13 | 惠民县新东方现代农业有限责任公司 | A kind of preparation method of aizoon stonecrop wine |
| CN108048288A (en) * | 2017-12-28 | 2018-05-18 | 明光市千里浓酒业有限公司 | A kind of peach blossom wine |
| CN108676647A (en) * | 2018-05-22 | 2018-10-19 | 福鼎市西坑孔家茶业有限公司 | A kind of peach blossom Spirit manufacture craft |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1068366A (en) * | 1992-07-24 | 1993-01-27 | 四川省宜宾杞酒厂 | Qi wine |
| CN1594531A (en) * | 2003-09-12 | 2005-03-16 | 董金兰 | Method for production of peachblossom cosmetic wine |
| CN1660989A (en) * | 2004-12-28 | 2005-08-31 | 刘道文 | Wine of peach blossom and fruit and preparation method |
| CN101343603A (en) * | 2008-08-15 | 2009-01-14 | 邢海明 | Rose liquor wine and preparation thereof |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004350503A (en) * | 2003-05-26 | 2004-12-16 | Columbus Corporation:Kk | Fruit juice-containing beverage |
| KR100905820B1 (en) * | 2007-08-07 | 2009-07-02 | 충청남도 연기군(연기군농업기술센터) | Peach Liquor Manufacturing Method |
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- 2011-11-28 CN CN201110384809.5A patent/CN102391928B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1068366A (en) * | 1992-07-24 | 1993-01-27 | 四川省宜宾杞酒厂 | Qi wine |
| CN1594531A (en) * | 2003-09-12 | 2005-03-16 | 董金兰 | Method for production of peachblossom cosmetic wine |
| CN1660989A (en) * | 2004-12-28 | 2005-08-31 | 刘道文 | Wine of peach blossom and fruit and preparation method |
| CN101343603A (en) * | 2008-08-15 | 2009-01-14 | 邢海明 | Rose liquor wine and preparation thereof |
Non-Patent Citations (1)
| Title |
|---|
| JP特开2004-350503A 2004.12.16 |
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