CN103484304A - Loquat sparkling wine - Google Patents
Loquat sparkling wine Download PDFInfo
- Publication number
- CN103484304A CN103484304A CN201310469012.4A CN201310469012A CN103484304A CN 103484304 A CN103484304 A CN 103484304A CN 201310469012 A CN201310469012 A CN 201310469012A CN 103484304 A CN103484304 A CN 103484304A
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- loquat
- glutinous rice
- wine
- standby
- fermentation
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Abstract
The invention discloses a loquat sparkling wine. The loquat sparkling wine is prepared through the following steps: (1) selecting mature loquats, peeling and denucleating the loquats, juicing the loquats, and keeping the juice for standby; (2) cleaning glutinous rice, adding water, mixing well, immersing, steaming the glutinous rice by a routine method, cooling and keeping the glutinous rice for standby; (3) mixing the loquat juice and glutinous rice according to a weight proportion of 25-50:75-100, stirring uniformly, placing the mixture in a fermentation cylinder, inoculating 0.2 wt% of an active dry yeast and carrying out fermentation for 25-40 days, wherein the weight of the glutinous rice is calculated by raw glutinous rice; (4) after the fermentation, releasing the original wine from a valve at the fermentation cylinder bottom, filtering and removing slag by a centrifuge and disinfecting for standby; and (5) filling CO2 into the original wine under 3.0*10<9>-4.0*10<9> Pa by a gas-wine mixer and carrying out filling to obtain a finished product acquisition. The loquat sparkling wine provided by the invention has unique bouquet and obvious health care function for frequent drinking.
Description
Technical field
The present invention relates to fruit wine, specifically a kind of loquat bubble wine.
Background technology
Loquat is the distinctive rare fruit of south China; Its pulp soft and succulency, moderately sour and sweet, delicious flavour, be described as " emperor in fruit ".According to Chinese Academy of Medical Sciences's clone, analyze, every 100 grams of the edible part of loquat are containing protein 0.4 gram, fatty 0.1 gram, carbohydrate 7 grams, robust fibre 0.8 gram, ash content 0.5 gram, 22 milligrams of calcium, P 32 milligram, 0.3 milligram of iron, 3 milligrams of vitamin Cs, 1.33 milligrams of carotenoid, wherein calcium, phosphorus and carotene are significantly higher than other Common Fruits, and contain necessary 8 seed amino acids of human body.Abundant vitamins B in loquat, to vision protection, keep skin health moist, promotes children's body development that very important effect is arranged.Loquat is cool in nature, and the sweet acid of distinguishing the flavor of has moistening the lung and relieve the cough, quenches the thirst and the effect of stomach.Be usually used in the diseases such as dry throat polydipsia, cough haematemesis, hiccup.Loquat not only pulp can be used as medicine, and its core, leaf, root also have pharmaceutical use.
In prior art, loquat mostly is to be eaten raw or squeezes the juice ediblely, and the making method of loquat wine is more single.And bubble wine grows with each passing day at global Wine Market portion, be expected to become the industry bellwether.And the loquat making with health care curative effect becomes the good merchantable brand that bubble wine is given a present especially.
Summary of the invention
The purpose of this invention is to provide a kind of loquat bubble wine, the aroma alcohol of this loquat wine just, and has multiple amino acids and abundant VITAMIN, is suitable as very much the gift batch production.
Realize that technical scheme of the present invention is: a kind of loquat bubble wine is characterized in that it makes as follows:
(1) select ripe loquat peeling stoning, then squeeze the juice standby;
(2) glutinous rice is eluriated totally, added water and mix, soak, then adopt ordinary method to cook, cooling, standby;
(3) mass ratio of loquat juice and glutinous rice 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 25-40 days; The quality of described glutinous rice is calculated by giving birth to glutinous rice;
(4) after fermentation ends, from the fermentor tank bottom valve, emit former wine, through the whizzer filter cleaner, the filtrate sterilization is standby;
(5), under 2-5 ℃, use gas wine mixing machine 3.0 * 10
9-4.0 * 10
9under Pa by CO
2be filled with former wine, the filling finished product that obtains.
Soak time described in step (2) is 12 hours.
31 ℃-35 ℃ of the temperature of fermentation in step (3).
Loquat bubble wine mouthfeel alcohol of the present invention just, is often drunk and is had obvious nourishing function, can prevent or respiratory tract disease and lung's pollution diseases such as assisting therapy cough, der Halsschmerz, en.This wine contains multiple amino acids and abundant VITAMIN, is suitable as very much Presents Giving.
Embodiment
Embodiment: a kind of loquat bubble wine, it is made as follows:
(1) select ripe loquat peeling stoning, then squeeze the juice standby;
(2) glutinous rice is eluriated totally, added water and mix, soak 12 hours, then adopt ordinary method to cook, cooling, standby;
(3) mass ratio of loquat juice and glutinous rice 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 25-40 days, 31 ℃-35 ℃ of temperature; The quality of described glutinous rice is calculated by giving birth to glutinous rice;
(4) after fermentation ends, from the fermentor tank bottom valve, emit former wine, through the whizzer filter cleaner, the filtrate sterilization is standby;
(5), under 2-5 ℃, use gas wine mixing machine 3.0 * 10
9-4.0 * 10
9under Pa by CO
2be filled with former wine, the filling finished product that obtains.
Claims (3)
1. a loquat bubble wine is characterized in that it makes as follows:
(1) select ripe loquat peeling stoning, then squeeze the juice standby;
(2) glutinous rice is eluriated totally, added water and mix, soak, then adopt ordinary method to cook, cooling, standby;
(3) mass ratio of loquat juice and glutinous rice 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 25-40 days; The quality of described glutinous rice is calculated by giving birth to glutinous rice;
(4) after fermentation ends, from the fermentor tank bottom valve, emit former wine, through the whizzer filter cleaner, the filtrate sterilization is standby;
(5), under 2-5 ℃, use gas wine mixing machine 3.0 * 10
9-4.0 * 10
9under Pa by CO
2be filled with former wine, the filling finished product that obtains.
2. loquat bubble wine as claimed in claim 1, is characterized in that the soak time described in step (2) is 12 hours.
3. loquat bubble wine as claimed in claim 1, is characterized in that 31 ℃-35 ℃ of the middle temperature of fermenting of step (3).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310469012.4A CN103484304A (en) | 2013-10-10 | 2013-10-10 | Loquat sparkling wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310469012.4A CN103484304A (en) | 2013-10-10 | 2013-10-10 | Loquat sparkling wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103484304A true CN103484304A (en) | 2014-01-01 |
Family
ID=49824906
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310469012.4A Pending CN103484304A (en) | 2013-10-10 | 2013-10-10 | Loquat sparkling wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103484304A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104371878A (en) * | 2014-11-25 | 2015-02-25 | 重庆市南岸区广阳镇回龙枇杷种植观光园 | Preparation method of loquat distilled liquor |
| CN104479960A (en) * | 2014-12-24 | 2015-04-01 | 四川省食品发酵工业研究设计院 | Dry loquat wine and making method thereof |
| CN104629985A (en) * | 2015-01-14 | 2015-05-20 | 苏州市新同里红酒业有限公司 | Loquat fruit wine and production method thereof |
| CN108676645A (en) * | 2018-05-22 | 2018-10-19 | 中玺（天津）枣业技术工程中心 | Jujube bubble wine and preparation process |
| CN113444603A (en) * | 2021-07-19 | 2021-09-28 | 浙江农林大学 | Preparation method of functional hibiscus flower and loquat wine |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN88101235A (en) * | 1988-03-12 | 1988-09-28 | 赵元藩 | A kind of preparation method of pomegranate drink |
| CN1363652A (en) * | 2001-10-15 | 2002-08-14 | 马兴宝 | Fermented grains-fruit juice wine and its brewing process |
| CN101591607A (en) * | 2009-07-09 | 2009-12-02 | 杭州同福永酿酒有限公司 | Brewing method for loquat wine |
-
2013
- 2013-10-10 CN CN201310469012.4A patent/CN103484304A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN88101235A (en) * | 1988-03-12 | 1988-09-28 | 赵元藩 | A kind of preparation method of pomegranate drink |
| CN1363652A (en) * | 2001-10-15 | 2002-08-14 | 马兴宝 | Fermented grains-fruit juice wine and its brewing process |
| CN101591607A (en) * | 2009-07-09 | 2009-12-02 | 杭州同福永酿酒有限公司 | Brewing method for loquat wine |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104371878A (en) * | 2014-11-25 | 2015-02-25 | 重庆市南岸区广阳镇回龙枇杷种植观光园 | Preparation method of loquat distilled liquor |
| CN104371878B (en) * | 2014-11-25 | 2016-03-02 | 重庆市南岸区广阳镇回龙枇杷种植观光园 | The preparation method of loquat liquor |
| CN104479960A (en) * | 2014-12-24 | 2015-04-01 | 四川省食品发酵工业研究设计院 | Dry loquat wine and making method thereof |
| CN104629985A (en) * | 2015-01-14 | 2015-05-20 | 苏州市新同里红酒业有限公司 | Loquat fruit wine and production method thereof |
| CN108676645A (en) * | 2018-05-22 | 2018-10-19 | 中玺（天津）枣业技术工程中心 | Jujube bubble wine and preparation process |
| CN113444603A (en) * | 2021-07-19 | 2021-09-28 | 浙江农林大学 | Preparation method of functional hibiscus flower and loquat wine |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140101 |