CN103305385A - Process for producing hawthorn fruit wine - Google Patents
Process for producing hawthorn fruit wine Download PDFInfo
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- CN103305385A CN103305385A CN2013102926679A CN201310292667A CN103305385A CN 103305385 A CN103305385 A CN 103305385A CN 2013102926679 A CN2013102926679 A CN 2013102926679A CN 201310292667 A CN201310292667 A CN 201310292667A CN 103305385 A CN103305385 A CN 103305385A
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- hawthorn
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- hawthorn fruits
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Abstract
The invention discloses a process for producing hawthorn fruit wine. The process comprises the steps of obtaining fresh hawthorn fruits, removing fruit stems and kernels, placing the hawthorn fruits in a container, adding a proper amount of distilled spirit with the alcohol content of 25-35 degrees, sealing, soaking for more than three months, and filtering, so that the hawthorn fruit wine is obtained. Compared with the prior art, the process has the advantages that the fresh hawthorn fruits serve as raw materials, nutritional ingredients of the hawthorn fruits are reserved to the maximum extent from the source, a technology of low-alcohol distilled spirit soaking is adopted, the nutritional ingredients in the fresh hawthorn fruits and the moisture in the fresh hawthorn fruits are soaked out to a large extent, and the ingredients which are soaked out are highly blended with the distilled spirit during soaking, so that the obtained wine tastes good without chemical additives, the wine has the original sour and sweet delicious taste of the hawthorn fruits and is quite pure and mild, and more importantly, the nutritional ingredients in the hawthorn fruits are effectively reserved.
Description
Technical field
The present invention relates to a kind of making method of fruit wine, be specifically related to the making method of Howthorn Wine.
Background technology
Hawthorn be Rosaceae hawthorn shrub to dungarunga, be China distinctive medicine fruit dual-purpose seeds.Hawthorn is rich in multiple organic acid, the beneficiating ingredients (the number of chemical compositions such as flavonoid poly flavane, trimerization flavane, tannin) such as the triterpenes olefin(e) acid such as carotene, calcium, Oleanolic Acid, the acid of bird element, crataegin and flavonoid, has food digesting stomach fortifying, the effects such as the loose stasis of blood of promoting the circulation of qi and expelling tenia.Be used for carnivorous stagnant, stomach alkane turgor, rush down dysentery stomachache, hemostasis through close, postpartum stasis blocking, trusted subordinate's shouting pain, hernia pain, hyperlipidemia.Method with the hawthorn wine brewing exists already in China, and soaking wine is existing one of the main method of Hawthorn Fruit Wine of brewageing.Publication number is the application for a patent for invention of CN1919997, a kind of hawthorn yellow wine health care drink is disclosed, be will oven dry haw sheet place yellow rice wine to soak certain hour to add again an amount of white sugar, sucrose ester and sodium alginate allotment and form, main component is: haw sheet 10～20%; Yellow rice wine 75～85%; White sugar 2.5～3.5%; Sucrose ester 0.15～0.25%; Sodium alginate 0.15～0.25%.This beverage has certain food digesting stomach fortifying texts, but because this invention adopts the haw sheet after drying to soak again, and hawthorn its nutritive ingredient in drying course can be destroyed largely, easily make the haw sheet of oven dry produce astringent taste or cause brown stain etc. such as tannin, and these similar affected haw sheet can affect mouthfeel and the color and luster of the finished product in the immersion process of postorder, regulate mouthfeel and color and luster for the mouthfeel that obtains and color and luster certainly will need to add more additive, and often edible beverage with additive can cause negative impact to the health of human body.Moreover the moisture content in the hawthorn is more, and about about 70%, the water ratio in the haw sheet of oven dry is very low, and also being difficult in follow-up immersion process has one to merge preferably sour-sweet taste and the yellow rice wine of hawthorn, and mouthfeel is pure and sweet not.
Summary of the invention
The technical problem to be solved in the present invention provides a kind of method of making Howthorn Wine take fresh hawthorn as raw material, and the Howthorn Wine that adopts the method for the invention to make is nutritious, and taste is sweet and sour taste not only, and pure and mild.
The making method of Howthorn Wine of the present invention is: get fresh hawthorn, remove carpopodium, fruit stone, place container, adding an amount of alcoholic strength is the liquor of 25～35 degree, and sealing was soaked more than 3 months, filtered, and get final product.
In the above-mentioned making method, the consumption of described liquor gets final product under the liquor liquid level for hawthorn all is immersed in, and preferably, the weight ratio of hawthorn and liquor is 1: 1～5; More preferably, the weight ratio of hawthorn and liquor is 1: 1.5.
In the above-mentioned making method, preferably selecting alcoholic strength is that 30 liquor of spending soak hawthorn.
In the above-mentioned making method, in the process of soaking, the moisture in the hawthorn and some nutritive substances wherein can be secreted out internally and be melted in the wine body, and the time of immersion is longer, and the sour-sweet taste of hawthorn will better be blended in the liquor with nutritive ingredient wherein.The applicant finds hawthorn after 6～8 months time of immersion through test statistics, and the mouthfeel of filtering the wine liquid that obtains is very pure and mild, and sweet and sour taste.
In the above-mentioned making method, described hawthorn can be YESHANZA, also can be the hawthorn of fructus crataegi pinnatifidae or other kind.
Compared with prior art, the present invention adopts fresh hawthorn as raw material, the nutritive ingredient that has kept to greatest extent hawthorn from the source, nutritive ingredient in the fresh hawthorn and moisture wherein largely can be flooded out in conjunction with the technique that low alcohol white spirit soaks, and make dipping composition and liquor out in immersion process, reach highly fusion, make the wine liquid that obtains need not add any chemical additive and namely have good mouthfeel, not only with the original sweet and sour taste taste of hawthorn, and very pure and mild, the more important thing is effectively to have kept the nutritive ingredient in the hawthorn.
Embodiment
The invention will be further described with embodiment for the below, but the present invention is not limited to these embodiment.
Embodiment 1
Get fresh fructus crataegi pinnatifidae, go carpopodium, fruit stone to be placed in the earthenware porcelain receptacle, add the liquor (alcoholic strength is 30 degree) of 1 times of raw material weight, sealing was soaked 5 months, filtered, and get final product.
It is golden yellow that the gained Howthorn Wine is, not only with the original sweet and sour taste taste of hawthorn, and also very pure and mild.
Embodiment 2
Get fresh fructus crataegi pinnatifidae, go carpopodium, fruit stone to be placed in the earthenware porcelain receptacle, add the liquor (alcoholic strength is 28 degree) of 5 times of raw material weights, sealing was soaked 4 months, filtered, and get final product.
It is golden yellow that the gained Howthorn Wine is, not only with the original sweet and sour taste taste of hawthorn, and also very pure and mild.
Embodiment 3
Get fresh fructus crataegi pinnatifidae, go carpopodium, fruit stone to be placed in the earthenware porcelain receptacle, add the liquor (alcoholic strength is 25 degree) of 3 times of raw material weights, sealing was soaked 8 months, filtered, and get final product.
It is golden yellow that the gained Howthorn Wine is, not only with the original sweet and sour taste taste of hawthorn, and also very pure and mild.
Embodiment 4
Get fresh fructus crataegi pinnatifidae, go carpopodium, fruit stone to be placed in the earthenware porcelain receptacle, add the liquor (alcoholic strength is 35 degree) of 1.5 times of raw material weights, sealing was soaked 6 months, filtered, and get final product.
It is golden yellow that the gained Howthorn Wine is, not only with the original sweet and sour taste taste of hawthorn, and also very pure and mild.
Embodiment 5
Get fresh YESHANZA, go carpopodium, fruit stone to be placed in the earthenware porcelain receptacle, add the liquor (alcoholic strength is 32 degree) of 2 times of raw material weights, sealing was soaked 7 months, filtered, and get final product.
It is golden yellow that the gained Howthorn Wine is, not only with the original sweet and sour taste taste of hawthorn, and also very pure and mild.
Claims (6)
1. the making method of Howthorn Wine is characterized in that: get fresh hawthorn, remove carpopodium, fruit stone, place container, adding an amount of alcoholic strength is the liquor of 25～35 degree, and sealing was soaked more than 3 months, filtered, and get final product.
2. the making method of Howthorn Wine according to claim 1, it is characterized in that: the consumption of described liquor is for all being dipped under the liquor liquid level hawthorn.
3. the making method of Howthorn Wine according to claim 2, it is characterized in that: the weight ratio of described hawthorn and liquor is 1: 1～5.
4. the making method of Howthorn Wine according to claim 1, it is characterized in that: the weight ratio of described hawthorn and liquor is 1: 1.5.
5. the making method of each described Howthorn Wine according to claim 1～4 is characterized in that: the alcoholic strength of described liquor is 30 degree.
6. the making method of each described Howthorn Wine according to claim 1～4 is characterized in that: the time of immersion is 6～8 months.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013102926679A CN103305385A (en) | 2013-07-12 | 2013-07-12 | Process for producing hawthorn fruit wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013102926679A CN103305385A (en) | 2013-07-12 | 2013-07-12 | Process for producing hawthorn fruit wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103305385A true CN103305385A (en) | 2013-09-18 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013102926679A Pending CN103305385A (en) | 2013-07-12 | 2013-07-12 | Process for producing hawthorn fruit wine |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103911263A (en) * | 2014-04-12 | 2014-07-09 | 胡家斌 | Fruit wine for relaxing muscles and tendons and preparation method thereof |
| CN104312841A (en) * | 2014-11-11 | 2015-01-28 | 黄雷 | Brewing method of dendrobium officinale hawthorn wine |
| CN105296310A (en) * | 2015-12-02 | 2016-02-03 | 德保县壮宝酒厂有限公司 | Preparation method of hawthorn gecko wine |
| CN105441288A (en) * | 2016-01-29 | 2016-03-30 | 刘延波 | Hawthorn wine and making process thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1948451A (en) * | 2005-10-11 | 2007-04-18 | 杨子初 | Health care wine and its preparation method |
| CN101280260A (en) * | 2008-05-20 | 2008-10-08 | 陈森淼 | Hawthorn wine and brewing method thereof |
-
2013
- 2013-07-12 CN CN2013102926679A patent/CN103305385A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1948451A (en) * | 2005-10-11 | 2007-04-18 | 杨子初 | Health care wine and its preparation method |
| CN101280260A (en) * | 2008-05-20 | 2008-10-08 | 陈森淼 | Hawthorn wine and brewing method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 丽娜: "三种果酒的制作", 《农村新技术》 * |
| 百度: "《果酒百科》", 12 December 2012 * |
| 董玉新: "山楂酒的生产工艺", 《中国农村科技》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103911263A (en) * | 2014-04-12 | 2014-07-09 | 胡家斌 | Fruit wine for relaxing muscles and tendons and preparation method thereof |
| CN104312841A (en) * | 2014-11-11 | 2015-01-28 | 黄雷 | Brewing method of dendrobium officinale hawthorn wine |
| CN105296310A (en) * | 2015-12-02 | 2016-02-03 | 德保县壮宝酒厂有限公司 | Preparation method of hawthorn gecko wine |
| CN105441288A (en) * | 2016-01-29 | 2016-03-30 | 刘延波 | Hawthorn wine and making process thereof |
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Application publication date: 20130918 |