CN102965225A - Hami melon/grape wine and preparation method thereof - Google Patents
Hami melon/grape wine and preparation method thereof Download PDFInfo
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- CN102965225A CN102965225A CN2012105552678A CN201210555267A CN102965225A CN 102965225 A CN102965225 A CN 102965225A CN 2012105552678 A CN2012105552678 A CN 2012105552678A CN 201210555267 A CN201210555267 A CN 201210555267A CN 102965225 A CN102965225 A CN 102965225A
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Abstract
The invention discloses a Hami melon/grape wine and a preparation method thereof. The Hami melon/grape wine comprises the following components in parts by weight: 30-40 parts of grape, 10-20 parts of Hami melon, 2-8 parts of licorice root, 2-6 parts of radix codonopsitis, 1-5 parts of radix astragali, 3-8 parts of sugar and 1-3 parts of yeast. The Hami melon/grape wine disclosed by the invention is prepared through the mixed fermentation of grapes, Hami melons, licorice roots, radix codonopsitis and radix astragali. The Hami melon/grape wine disclosed by the invention is abundant in nutrition and fragrant in flavor, and simultaneously has the effects of aging resistance, digestion aiding, slimming, appetite boosting and skin nourishing, thereby being suitable for being drunk by various kinds of people.
Description
Technical field
The present invention relates to a kind of processing technique field of wine, relate in particular to a kind of hami melon grape wine and preparation method thereof.
Background technology
At the beginning of grape wine is born, human just given the preference that it does not all have for other any food and drink.As one of sign of Western civilization, grape wine is being played the part of important role in very long human history, and it is not only the good medicine that alleviates slight illness, disinfection, still releive tired, bracing vintage wine.Why can one bottle of top price vinous compare favourably with the artwork of preciousness? because its to be god vouchsafe our drink is wisdom and the painstaking effort that incorporated many people, has gone through development in several thousand and differentiation and come.
Grape wine once was the general sterilizing agent of unique Medicine and Surgery.Until late period in 19th century, grape wine is still the indispensable articles for use of western medicine circle.Father's Hippcrates of medicine is shown special preference to grape wine, almost on every his prescription of leaving to patient printed words vinous is arranged.He thinks that grape wine is different from other alcohol drink, is a kind of wine of gentleness, drinks in right amount helpful to people's health on the contrary." drink less, as but to want better " (Drink less but better) is the immortal proverb that grape wine is continued to use always.
Grape wine is by the alcoholic drink of Sucus Vitis viniferae (slurry) through the fermentation brew, and it also has the beneficiating ingredient that produces in the fermenting process except the nutrition that contains grape fruit.Studies have shown that, contain more than 200 kind in the grape wine to human body beneficial's nutritive ingredient, comprising sugar, organic acid, amino acid, VITAMIN, polyphenol, inorganic salt etc., these compositions all are that human body is necessary, are absolutely necessary for the normal growth of keeping human body, metabolism.Particularly contained aldehydes matter---trans-resveratrol in the grape wine is the characteristics of studying in recent years, and it has the effect of anti-oxidant, anti-aging, prevention coronary heart disease, cancer-resisting.The person that drinks grape wine in right amount every day, the deaths from heart disease rate be not the alcohol user 30%, the probability of suffering from dementia and presenile dementia disease be not the alcohol user 25%.
Hami melon, the ancient muskmelon that claims, sweet melon, Uighur claim " storehouse flood ", come from Turki " card ripple ", the meaning i.e. " muskmelon ".Hami melon has the laudatory title of " king in the melon ", and sugar degree is about 15%.Come in every shape, unique flavor, have with creamy taste, have contain lemon, but all sweet as a peach, strange perfume (or spice) is attacked the people, enjoys great prestige both at home and abroad.In many Hami melon kinds, with " red heart is crisp ", " gold dragon " performance optimal.Hami melon is not only nice, and nutritious, and pharmaceutical use is high.Hami melon has summer-heat removing, and except dysphoria with smothery sensation, the effect that promotes the production of body fluid to quench thirst is the good merchantable brand of relieving summer-heat in summer.Edible Hami melon has significant promoter action to the human body hematopoietic function, can be used as the product of the dietotherapy of anaemia.The traditional Chinese medical science thinks that the fruit character of muskmelon class is partially cold, also have stay one's hunger, the effect of convenient, beneficial gas, clearing away lung-heat cough-relieving, be suitable for ephrosis, stomach trouble, cough asthma due to excessive phlegm, anaemia and constipation patient.
Summary of the invention
The object of the present invention is to provide a kind of nutritious, grape wine that taste is aromatic, especially a kind of by following several raw materials: grape, hami melon, Radix Glycyrrhizae, Radix Codonopsis and Radix Astragali mixed fermentation and hami melon grape wine of making and preparation method thereof.
The present invention is achieved by the following technical programs:
A kind of hami melon grape wine, wherein, raw material is comprised of the component of following parts by weight: 30～40 parts of grapes, 10～20 parts in hami melon, 2～8 parts in Radix Glycyrrhizae, 2～6 parts of Radix Codonopsis, 1～5 part of the Radix Astragali, 1～3 part in 3～8 parts of sugar and yeast.
This hami melon making method vinous may further comprise the steps:
(1) selects raw material;
(2) except sugar and yeast, other raw materials of select are cleaned up and drain with clear water, hami melon is removed the peel, seed, and stripping and slicing, and is for subsequent use;
(3) except sugar and yeast, by weight ratio take by weighing the hami melon got ready in the step (2) and clean up after other raw materials, the Kazakhstan pawpaw after then will taking by weighing is put into respectively pulverizer with other raw materials and pulverizes;
(4) raw material after will pulverizing and by weight the sugar, the yeast that take by weighing of ratio send into together stirrer and stir, it is mixed, get mixture;
(5) mixture in the step (4) is sent into the voluntarily fermentation of carrying out sealed type in the fermentation altar, the mixture amount of sending into accounts for 2/3rds of fermentation altar and gets final product, and the fermentation altar after the sealing is placed on the ventilating and cooling place and ferments, the fermented mixture time is 30～60 days, and leavening temperature maintains 15～30 ℃;
(6) fermented product that ferments is sent into squeezing machine and squeeze, and then excessively filter to remove residue, namely get and mix wine liquid;
(7) the mixing wine liquid with step (6) left standstill 1～5 day, treated its natural sedimentation, then got supernatant liquor;
(8) supernatant liquor with step (7) gained carries out sterilization, metering, and then bottling sealing namely obtains hami melon grape wine finished product.
Preferably, described grape, hami melon are fresh grape and fresh hami melon.
Preferably, described sugar is wherein a kind of in white sugar, the rock sugar; Described yeast is for making grape wine special yeast liquid.
Preferably, it is characterized in that the filter mesh that filtration residue is used described in the step (6) is 0.8～1.5mm.
The present invention has following beneficial effect:
Hami melon wine set of the present invention nutritious abundant, taste is aromatic, and has simultaneously effect anti-aging, aid digestion, that lose weight, increase appetite and beautifying face and moistering lotion, and is suitable all kinds of drunk by people.
Embodiment
The present invention is described in further detail below in conjunction with embodiment, but embodiments of the present invention are not limited to the scope that embodiment represents.
Embodiment
A kind of hami melon grape wine, wherein, raw material is comprised of the component of following parts by weight: 35 parts of grapes, 15 parts in hami melon, 5 parts in Radix Glycyrrhizae, 4 parts of Radix Codonopsis, 3 parts of the Radixs Astragali, 2 parts in 5 parts of sugar and yeast.
This hami melon making method vinous may further comprise the steps:
(1) selects raw material;
(2) except sugar and yeast, other raw materials of select are cleaned up and drain with clear water, hami melon is removed the peel, seed, and stripping and slicing, and is for subsequent use;
(3) except sugar and yeast, by weight ratio take by weighing the hami melon got ready in the step (2) and clean up after other raw materials, the Kazakhstan pawpaw after then will taking by weighing is put into respectively pulverizer with other raw materials and pulverizes;
(4) raw material after will pulverizing and by weight the sugar, the yeast that take by weighing of ratio send into together stirrer and stir, it is mixed, get mixture;
(5) mixture in the step (4) is sent into the voluntarily fermentation of carrying out sealed type in the fermentation altar, the mixture amount of sending into accounts for 2/3rds of fermentation altar and gets final product, and the fermentation altar after the sealing is placed on the ventilating and cooling place and ferments, the fermented mixture time is 45 days, leavening temperature maintains 25 ℃;
(6) fermented product that ferments is sent into squeezing machine and squeeze, and then excessively filter to remove residue, namely get and mix wine liquid;
(7) the mixing wine liquid with step (6) left standstill 3 days, treated its natural sedimentation, then got supernatant liquor;
(8) supernatant liquor with step (7) gained carries out sterilization, metering, and then bottling sealing namely obtains hami melon grape wine finished product.
Grape described above, hami melon are fresh grape and fresh hami melon.
Sugar described above is wherein a kind of in white sugar, the rock sugar; Described yeast is for making grape wine special yeast liquid.
The filter mesh that filtration residue is used described in the above-mentioned steps (6) is 1.0mm.
Claims (5)
1. a hami melon grape wine is characterized in that, raw material is comprised of the component of following parts by weight: 30～40 parts of grapes, 10～20 parts in hami melon, 2～8 parts in Radix Glycyrrhizae, 2～6 parts of Radix Codonopsis, 1～5 part of the Radix Astragali, 1～3 part in 3～8 parts of sugar and yeast.
2. hami melon making method vinous is characterized in that this making method may further comprise the steps:
(1) select raw material, raw material is comprised of the component of following parts by weight: 30～40 parts of grapes, 10～20 parts in hami melon, 2～8 parts in Radix Glycyrrhizae, 2～6 parts of Radix Codonopsis, 1～5 part of the Radix Astragali, 1～3 part in 3～8 parts of sugar and yeast;
(2) except sugar and yeast, other raw materials of select are cleaned up and drain with clear water, hami melon is removed the peel, seed, and stripping and slicing, and is for subsequent use;
(3) except sugar and yeast, by weight ratio take by weighing the hami melon got ready in the step (2) and clean up after other raw materials, the Kazakhstan pawpaw after then will taking by weighing is put into respectively pulverizer with other raw materials and pulverizes;
(4) raw material after will pulverizing and by weight the sugar, the yeast that take by weighing of ratio send into together stirrer and stir, it is mixed, get mixture;
(5) mixture in the step (4) is sent into the voluntarily fermentation of carrying out sealed type in the fermentation altar, the mixture amount of sending into accounts for 2/3rds of fermentation altar and gets final product, and the fermentation altar after the sealing is placed on the ventilating and cooling place and ferments, the fermented mixture time is 30～60 days, and leavening temperature maintains 15～30 ℃;
(6) fermented product that ferments is sent into squeezing machine and squeeze, and then excessively filter to remove residue, namely get and mix wine liquid;
(7) the mixing wine liquid with step (6) left standstill 1～5 day, treated its natural sedimentation, then got supernatant liquor;
(8) supernatant liquor with step (7) gained carries out sterilization, metering, and then bottling sealing namely obtains hami melon grape wine finished product.
3. hami melon grape wine according to claim 1 and 2 is characterized in that, described grape, hami melon are fresh grape and fresh hami melon.
4. hami melon grape wine according to claim 1 and 2 is characterized in that, described sugar is wherein a kind of in white sugar, the rock sugar; Described yeast is for making grape wine special yeast liquid.
5. hami melon according to claim 2 making method vinous is characterized in that, the filter mesh that filtration residue is used described in the step (6) is 0.8～1.5mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2012105552678A CN102965225A (en) | 2012-12-18 | 2012-12-18 | Hami melon/grape wine and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012105552678A CN102965225A (en) | 2012-12-18 | 2012-12-18 | Hami melon/grape wine and preparation method thereof |
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| CN102965225A true CN102965225A (en) | 2013-03-13 |
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| CN2012105552678A Pending CN102965225A (en) | 2012-12-18 | 2012-12-18 | Hami melon/grape wine and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104531413A (en) * | 2014-12-23 | 2015-04-22 | 马鞍山市心洲葡萄专业合作社 | Smoked plum wine with effect of relieving summer heat and preparation method of smoked plum wine |
| CN104694323A (en) * | 2013-12-05 | 2015-06-10 | 酒泉市农业科学研究院 | Brewing method of raw melon wine |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SU994553A1 (en) * | 1981-10-08 | 1983-02-07 | Казахский Научно-Исследовательский Институт Плодоводства И Виноградарства Научно-Производственного Объединения "Алмалы" | Composition of grape wine |
| SU751098A1 (en) * | 1978-10-25 | 1996-05-27 | Научно-производственное агропромышленное объединение "Яловены" | Concentrated alcoholic drink |
| CN1544604A (en) * | 2003-11-15 | 2004-11-10 | 新疆农业大学 | Brewing process of hami melon wine |
| CN101050407A (en) * | 2007-04-29 | 2007-10-10 | 蒋越 | Grape wine of ganoderma lucidum |
| CN101050408A (en) * | 2007-04-29 | 2007-10-10 | 蒋超 | Grape wine of sea buckthorn |
| CN101067108A (en) * | 2007-04-29 | 2007-11-07 | 蒋越 | Bitter gourd-grape wine |
| CN102250705A (en) * | 2010-05-17 | 2011-11-23 | 战志磊 | Muskmelon wine |
-
2012
- 2012-12-18 CN CN2012105552678A patent/CN102965225A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SU751098A1 (en) * | 1978-10-25 | 1996-05-27 | Научно-производственное агропромышленное объединение "Яловены" | Concentrated alcoholic drink |
| SU994553A1 (en) * | 1981-10-08 | 1983-02-07 | Казахский Научно-Исследовательский Институт Плодоводства И Виноградарства Научно-Производственного Объединения "Алмалы" | Composition of grape wine |
| CN1544604A (en) * | 2003-11-15 | 2004-11-10 | 新疆农业大学 | Brewing process of hami melon wine |
| CN101050407A (en) * | 2007-04-29 | 2007-10-10 | 蒋越 | Grape wine of ganoderma lucidum |
| CN101050408A (en) * | 2007-04-29 | 2007-10-10 | 蒋超 | Grape wine of sea buckthorn |
| CN101067108A (en) * | 2007-04-29 | 2007-11-07 | 蒋越 | Bitter gourd-grape wine |
| CN102250705A (en) * | 2010-05-17 | 2011-11-23 | 战志磊 | Muskmelon wine |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104694323A (en) * | 2013-12-05 | 2015-06-10 | 酒泉市农业科学研究院 | Brewing method of raw melon wine |
| CN104531413A (en) * | 2014-12-23 | 2015-04-22 | 马鞍山市心洲葡萄专业合作社 | Smoked plum wine with effect of relieving summer heat and preparation method of smoked plum wine |
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Application publication date: 20130313 |