CN103468480A - Waxberry wine - Google Patents

Abstract

The invention discloses waxberry wine. Waxberries are washed, white sugar is added to the waxberries, and the mixture is stirred and mixed evenly for standby application; sticky rice is washed, water is added to the sticky rice, and the sticky rice is soaked for 2 hours, steamed and cooled for standby application; the waxberries are washed, scratched by a knife, put into water and boiled for 20 minutes to 30 minutes, cooled and filtered, and then residues are removed for standby application; the waxberry water and the sticky rice are mixed evenly according to the mass ratio of (25-50): (75-100), active dry yeast of which the mass is 0.2% of the total mass is added to the mixed waxberry water and the sticky rice for fermentation, the fermentation time is controlled within 5 days to 10 days, and temperature ranges from 31 DEG C to 35 DEG C; after fermentation is completed, raw wine is filtered through a centrifugal machine and residues of the raw wine are removed, filter liquor is sterilized and then added to the waxberries, the waxberries are soaked for 20 days to 30 days, and then the filter pressing, filtered residue removal, sterilization and low-temperature filling operation are conducted. Summer heat relieving and grease solution are achieved when people drink the waxberry wine in summer, and the waxberry wine has the anti-diarrheal function and the astriction function when people drink the wine during diarrhea. The waxberry wine further has the effects of digestion assistance, xeransis, summer heat relieving, saliva secretion promotion, cough relieving, digestion aid, protection against cold and diuresis and has the anti-diarrheal effect.

Description

A kind of red hayberry wine

Technical field

The present invention relates to fruit wine, specifically a kind of red hayberry wine.

Background technology

Contain the materials such as abundant vitamins C, citric acid and fructose in Waxberry fruit, the taste sweet and sour taste.Abundant potassium in red bayberry, be particularly suitable in summer it edible.Summer, our perspiring was more, and potassium ion runs off serious, and edible red bayberry can play the effect that supplements potassium element.Can also treat diarrhoea and inspissate soup with red bayberry.

In prior art, red hayberry wine is directly red bayberry to be immersed in white wine, mostly is family's self-control in summer and drinks.

Summary of the invention

The purpose of this invention is to provide a kind of red hayberry wine, the mouthfeel of this red hayberry wine more alcohol just, is applicable to batch production.

Realize that technical scheme of the present invention is: a kind of red hayberry wine is characterized in that it makes as follows:

(1) select ripe red bayberry and cleaned, then place it in the container of wide-mouth, add white sugar, stir, standby;

(2) glutinous rice is eluriated totally, added water and mix, soak, then adopt ordinary method to cook, cooling, standby;

(3) red bayberry is cleaned after with pocket knife on each red bayberry surface each stroke of a few cutter anyhow, put into water and boil 20-30 minute, cold filtration removes slag, standby;

(4) mass ratio of the glutinous rice of the red bayberry water of step (3) and step (2) being pressed to 25-50:75-100 mixes, and stirs, and is placed in fermentor tank, and the active dry yeast of access total mass 0.2% is fermented, and fermentation time is controlled at 5-10 days; The quality of described glutinous rice is calculated by giving birth to glutinous rice;

(5) after fermentation ends, from the fermentor tank bottom valve, emit former wine, through the whizzer filter cleaner, the filtrate sterilization is standby;

(6) the former wine obtained in step (5) is joined in the large container in step (1), soak after 20-30 days, filter residue is abandoned in press filtration, sterilizing, cold-aseptic filling.

Soak time described in step (2) is 2 hours.

31 ℃-35 ℃ of the temperature of fermentation in step (4).

Red hayberry wine of the present invention summer drink can relieve summer heat separate greasy.In the time of diarrhoea, drink and get final product stopping leak, there is converging action.Help digestion in addition, the effect of dehumidifying, relieving summer-heat, the cough-relieving of promoting the production of body fluid, aid digestion, resisting cold, antidiarrheal, diuresis.

Embodiment

Embodiment: a kind of red hayberry wine, it is made as follows:

(1) select ripe red bayberry and cleaned, then place it in the container of wide-mouth, add white sugar, stir, standby;

(2) glutinous rice is eluriated totally, added water and mix, soak 2 hours, then adopt ordinary method to cook, cooling, standby;

(3) red bayberry is cleaned after with pocket knife on each red bayberry surface each stroke of a few cutter anyhow, put into water and boil 20-30 minute, cold filtration removes slag, standby;

(4) mass ratio of the glutinous rice of the red bayberry water of step (3) and step (2) being pressed to 25-50:75-100 mixes, stir, be placed in fermentor tank, the active dry yeast of access total mass 0.2% is fermented, fermentation time is controlled at 5-10 days, 31 ℃-35 ℃ of temperature; The quality of described glutinous rice is calculated by giving birth to glutinous rice;

(5) after fermentation ends, from the fermentor tank bottom valve, emit former wine, through the whizzer filter cleaner, the filtrate sterilization is standby;

(6) the former wine obtained in step (5) is joined in the large container in step (1), soak after 20-30 days, filter residue is abandoned in press filtration, sterilizing, cold-aseptic filling.

Claims (3)

1. a red hayberry wine is characterized in that it makes as follows:

(1) select ripe red bayberry and cleaned, then place it in the container of wide-mouth, add white sugar, stir, standby;

(2) glutinous rice is eluriated totally, added water and mix, soak, then adopt ordinary method to cook, cooling, standby;

(3) red bayberry is cleaned after with pocket knife on each red bayberry surface each stroke of a few cutter anyhow, put into water and boil 20-30 minute, cold filtration removes slag, standby;

(4) mass ratio of the glutinous rice of the red bayberry water of step (3) and step (2) being pressed to 25-50:75-100 mixes, and stirs, and is placed in fermentor tank, and the active dry yeast of access total mass 0.2% is fermented, and fermentation time is controlled at 5-10 days; The quality of described glutinous rice is calculated by giving birth to glutinous rice;

(5) after fermentation ends, from the fermentor tank bottom valve, emit former wine, through the whizzer filter cleaner, the filtrate sterilization is standby;

(6) the former wine obtained in step (5) is joined in the large container in step (1), soak after 20-30 days, filter residue is abandoned in press filtration, sterilizing, cold-aseptic filling.

2. red hayberry wine as claimed in claim 1, is characterized in that the soak time described in step (2) is 2 hours.

3. red hayberry wine as claimed in claim 1, is characterized in that 31 ℃-35 ℃ of the middle temperature of fermenting of step (4).