CN1040621A - Method of producing wine from chinese flowering quince - Google Patents
Method of producing wine from chinese flowering quince Download PDFInfo
- Publication number
- CN1040621A CN1040621A CN 89107171 CN89107171A CN1040621A CN 1040621 A CN1040621 A CN 1040621A CN 89107171 CN89107171 CN 89107171 CN 89107171 A CN89107171 A CN 89107171A CN 1040621 A CN1040621 A CN 1040621A
- Authority
- CN
- China
- Prior art keywords
- production technology
- wine
- described alcoholic
- fruit
- technology method
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of production technology method of producing fruit wine with pawpaw, its main production process is: raw material fruit → screening, cleaning → fragmentation → low alcohol dipping → squeezing slagging-off → inverted engine → clarify → filter → blend → store → sterilize → check → pack → put in storage.Products obtained therefrom wine degree is low, and the wine is mellow and fragrant and sweet has better nutritivity and is worth and health-care effect, and unique flavor is suitable for masses and drinks.
Description
The present invention relates to a kind of alcoholic drink, particularly a kind of is the production method of the fruit wine of raw material with the pawpaw.
Do the raw material wine brewing with fruit, long history is arranged in China.Especially since several famous brand grape wine that Zhangyu Wine Co., Yantai brewages occurring modern age, fruit wine begins to squeeze into the consumption market with high reputation, and the kind of fruit wine is day by day various.The fruit wine sales volume in market at home is only second to liquor, has become a kind of main alcoholic drink in the people's lives.The raw material that is used for making fruit wine is a lot, and except that modal grape, apple, pears, apricot, hawthorn, jujube, persimmon, mulberry fruit and many families give birth to and wild fruit, can be according to the various fruit wine of its character difference brew.
Pawpaw is rosaceae chaenomeles plant Chaenomeles pawpaw Chaenomeles lagenaria(Loisel.) fruit of Koidz., another name chaenomeles lagenaria, iron pin pear, cockle pawpaw, Fructus Chaenomelis, this locality is commonly called as SUANMUGUA.Fruit contains a large amount of organic acids such as saponin, flavonoid, vitamins C and oxysuccinic acid, tartrate, Citric Acid and compositions such as tannin, pectin.Can eat raw, salt marsh or make preserved fruit, all have a distinctive flavour.Pharmaceutically acceptable, its flavor is sour, puckery, warm.Stimulate the circulation of the blood and cause the muscles and joints to relax and the stomach dampness elimination.Cure mainly waist and leg ache, numbness, the stomachache of vomiting and diarrhoea, sural spasm tic of the limbs.Chinese Pharmacopoeia (85 years versions) is loaded with the patent medicine Fructus Chaenomelis Pilulae.Papaya liquor side is arranged in the hospital, is to be main ingredient with the pawpaw, and assistant adopts cold process to soak with kinds of traditional Chinese medicines, filter, and seasoning, allotment forms.
The purpose of this invention is to provide and a kind ofly make the production technology method of the fruit wine new variety of raw material with pawpaw, certain nutritive value of its product tool and pharmaceutical use, unique flavor is suitable for common people and drinks.
Invention is achieved in that the raw material fruit carries out fragmentation after screening, washing, be broken into certain specification.Add low edible wine then and flood for some time, propose pulp and juice.Carry out scum juice through squeezing and separate, marc is recycled, and wine liquid is clarified.Clear liquid filters with filter, and making wherein, suspended substance separates fully.Wine liquid is after blending, allocating, and sealing was stored 3～6 months, carried out ageing, to improve final product quality, improves local flavor.Wine liquid after the ageing carries out the constant-pressure and high-temperature sterilising treatment, through checking laggard luggage bottle up to standard, decals, finishes product warehousing.
The present invention adopts the low alcohol extracting technology, has overcome the difficult difficulty that proposes fruit feed liquid juice and effective ingredient of squeezing, and product has kept the distinctive local flavor of former fruit, has certain nutrient value and health-care effect.
The concrete grammar of invention is further specified by following embodiment.
Embodiment pawpaw wine production method
1. the technological process of production
Pawpaw fruit → screening, cleaning → fragmentation → dipping → squeezing → marc
↓
Sterilize ← store ← blend ← filter ← clarify ← inverted engine ← wine liquid
↓
Check → packing → warehouse-in
2. brewing method
(1) screening, clean: the quality of raw material directly has influence on the quality of finished wine.Therefore, when making wine with pawpaw, it is ripe that fruit is wanted, the strict rejecting prematurity and the rotten fruit that goes rotten.Fruit will be through cleaning, to remove different foreign material before broken.
(2) fragmentation: cleaned fruit is poured into crusher, fruit is broken, flow out certain fruit juice.Shattering process requires fruit evenly broken, and is broken and not mashed.
(3) dipping: the good bright pawpaw of fragmentation is inserted in vat or the Purified Water mud sump, add the edible wine of high-quality of 30～50 ° of v then.Steeping process will be strengthened sanitary work, and wine will be filled it up with above charge level, in order to avoid assorted bacterium is immersed, produces the phenomenon of becoming sour.
(4) squeezing: flood after 15～30 days, supernatant liquor is taken out, clout separates scum juice through the squeezing coarse filtration, and marc send the liquor workshop to recycle, and juice and supernatant liquor carry out inverted engine to be handled.
(5) clarification: wine liquid inserted to leave standstill in the good vat of cleaning and sterilization clarified in 2～30 days, make that a small amount of small materials such as pulp, Pr, microbial cells precipitate in the wine liquid.
(6) filter:, filter with diatomite filter, to remove suspended substance in the wine liquid fully through the good wine liquid of clarification.In filtration procedure, require service voltage relatively stable, the filter operating pressure is no more than 0.25MPa, often carry out cleaning and sterilization to filter, filteringly normally carries out guaranteeing.
(7) blend, store: wine liquid makes outward appearance reach transparent after inverted engine, clarification, filtration treatment, can stable for extended periods of time.Carry out meticulous blending, allotment again with sugar, acid, wine then, make it to reach the specified standards requirement.Blend, deployed wine liquid stored 3～6 months with the vat sealing, and ethanol and water molecules are associated, alcohol, further esterification of acid, the raising final product quality improves local flavor.
(8) sterilization, chemical examination, packing warehouse-in: after the storage and aging time is full, wine liquid is carried out the sterilization of constant-pressure and high-temperature sterilization, 80～95 ℃ of control sterilising temps, 30 minutes time, after checking every index to reach standard, bottle, work such as decals, the end product warehouse-in is for sale.
(9) technical target of the product:
A. alcoholic strength: 3～40 ° of v
B.PH value: 2～7
C. total reducing sugar (with glucose meter): 4～30%
Claims (9)
1, a kind of production technology method with fruit raw material brew wine is characterized in that technological process is as follows:
The raw material fruit carries out fragmentation after screening, washing, with the low alcohol white spirit dipping, carry out slag liquid after dipping for some time and separate then, and wine liquid is filtered after clarification, blends, allocates the back sealing and store for some time, after sterilising treatment becomes finished product.
2, by the described alcoholic drink production technology of claim 1 method, it is characterized in that used raw material really is 100% pawpaw.
3, by claim 1 or 2 described alcoholic drink production technology methods, the wine degree that it is characterized in that used low alcohol white spirit is 30～50 ° of v.
4,, it is characterized in that the time with the low alcohol dipping is 15～30 days by claim 1 or 2 described alcoholic drink production technology methods.
5, by the production technology method of claim 1 or 2 described alcoholic drinks, it is characterized in that the clarifying time is 2～30 days.
6, by the production technology method of claim 1 or 2 described alcoholic drinks, it is characterized in that adopting diatomite filter to filter, its filter pressure is less than 0.25MPa.
7,, it is characterized in that the wine liquid sealing period of storage 3～6 months after blending, allocating by the production technology method of claim 1 or 2 described alcoholic drinks.
8,, it is characterized in that the sterilising temp that wine liquid adopts is 80～95 ℃, 30 minutes time by the production technology method of claim 1 or 2 described alcoholic drinks.
9, by the production technology method of claim 1 or 2 described alcoholic drinks, it is characterized in that the technical indicator of products obtained therefrom is:
A. alcoholic strength: 3～40 ° of v
B.PH value: 2～7
C. pol (with glucose meter): 4～30%
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 89107171 CN1040621A (en) | 1989-08-31 | 1989-08-31 | Method of producing wine from chinese flowering quince |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 89107171 CN1040621A (en) | 1989-08-31 | 1989-08-31 | Method of producing wine from chinese flowering quince |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1040621A true CN1040621A (en) | 1990-03-21 |
Family
ID=4857079
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 89107171 Pending CN1040621A (en) | 1989-08-31 | 1989-08-31 | Method of producing wine from chinese flowering quince |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1040621A (en) |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1047723C (en) * | 1995-02-13 | 1999-12-29 | 包云霞 | Drink of Chinese flowering quince juice and preparation method thereof |
| CN100351365C (en) * | 2005-12-08 | 2007-11-28 | 唐风一 | Colour wine preparing method |
| US7604824B2 (en) * | 2004-05-21 | 2009-10-20 | Tzu Chi Buddhist General Hospital | Method for extraction lectin from Chaenomeles lagenaria, medical composition for inhibiting tumor growth, biological reagent for detecting glycophorin A on blood and blood typing kit |
| CN101085966B (en) * | 2007-04-27 | 2010-10-06 | 白河天裕农业高新技术有限公司 | Process for preparing health-care chaenomeles fruit-red jujube liquor |
| CN102260618A (en) * | 2010-05-25 | 2011-11-30 | 湖北梨花村酒业股份有限公司 | Papaya wine production process method |
| CN102277280A (en) * | 2011-08-22 | 2011-12-14 | 刘源 | Fruit wine brewed by using dry fruits of plants of chaenomeles as raw materials and brewing method thereof |
| CN102344863A (en) * | 2010-07-30 | 2012-02-08 | 白河县逸酒酒业有限责任公司 | Papaya wine and preparation method thereof |
| CN102586060A (en) * | 2011-09-08 | 2012-07-18 | 谢亚坚 | Papaya wine and preparing method thereof |
| CN102888327A (en) * | 2012-09-19 | 2013-01-23 | 谢亚坚 | Fruit wine and manufacture method thereof |
| CN103103056A (en) * | 2012-11-14 | 2013-05-15 | 潘海燕 | Sugarcane wine brewing process at home |
| CN103146546A (en) * | 2012-11-14 | 2013-06-12 | 潘海燕 | Household papaya wine brewing process |
| CN103642650A (en) * | 2013-11-25 | 2014-03-19 | 房县野人泉酒业有限公司 | Production technological method for papaya yellow wine |
| CN104312846A (en) * | 2014-11-13 | 2015-01-28 | 向金环 | Papaya wine and preparation method thereof |
| CN107189920A (en) * | 2017-07-26 | 2017-09-22 | 宣城华科宣木瓜生物科技有限公司 | Xuancheng's pawpaw health preserving wine and its fermentation technique |
-
1989
- 1989-08-31 CN CN 89107171 patent/CN1040621A/en active Pending
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1047723C (en) * | 1995-02-13 | 1999-12-29 | 包云霞 | Drink of Chinese flowering quince juice and preparation method thereof |
| US7604824B2 (en) * | 2004-05-21 | 2009-10-20 | Tzu Chi Buddhist General Hospital | Method for extraction lectin from Chaenomeles lagenaria, medical composition for inhibiting tumor growth, biological reagent for detecting glycophorin A on blood and blood typing kit |
| CN100351365C (en) * | 2005-12-08 | 2007-11-28 | 唐风一 | Colour wine preparing method |
| CN101085966B (en) * | 2007-04-27 | 2010-10-06 | 白河天裕农业高新技术有限公司 | Process for preparing health-care chaenomeles fruit-red jujube liquor |
| CN102260618A (en) * | 2010-05-25 | 2011-11-30 | 湖北梨花村酒业股份有限公司 | Papaya wine production process method |
| CN102344863A (en) * | 2010-07-30 | 2012-02-08 | 白河县逸酒酒业有限责任公司 | Papaya wine and preparation method thereof |
| CN102277280A (en) * | 2011-08-22 | 2011-12-14 | 刘源 | Fruit wine brewed by using dry fruits of plants of chaenomeles as raw materials and brewing method thereof |
| CN102586060A (en) * | 2011-09-08 | 2012-07-18 | 谢亚坚 | Papaya wine and preparing method thereof |
| CN102888327A (en) * | 2012-09-19 | 2013-01-23 | 谢亚坚 | Fruit wine and manufacture method thereof |
| CN103103056A (en) * | 2012-11-14 | 2013-05-15 | 潘海燕 | Sugarcane wine brewing process at home |
| CN103146546A (en) * | 2012-11-14 | 2013-06-12 | 潘海燕 | Household papaya wine brewing process |
| CN103642650A (en) * | 2013-11-25 | 2014-03-19 | 房县野人泉酒业有限公司 | Production technological method for papaya yellow wine |
| CN104312846A (en) * | 2014-11-13 | 2015-01-28 | 向金环 | Papaya wine and preparation method thereof |
| CN107189920A (en) * | 2017-07-26 | 2017-09-22 | 宣城华科宣木瓜生物科技有限公司 | Xuancheng's pawpaw health preserving wine and its fermentation technique |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1040621A (en) | Method of producing wine from chinese flowering quince | |
| CN103013751B (en) | Brewing process of health-care orange aperitif | |
| CN104774707B (en) | A kind of rose the Hakkas wine ma and its brewing method | |
| CN110872549B (en) | Preparation method of fermented mulberry fruit wine | |
| CN106675904A (en) | Rose-scented low-alcohol grape wine brewing method | |
| CN107164153A (en) | A kind of brewing method of Fragrant fruit wine | |
| CN107446752A (en) | A kind of quickly brewing method of pure natural fruit wine | |
| CN110835594A (en) | Preparation process of plum fruit wine | |
| CN113881539B (en) | Lycium barbarum juice wine and preparation method thereof | |
| CN109735417B (en) | Preparation method of glossy privet fruit wine | |
| CN101402907B (en) | Production process for balsam pear alcohol | |
| CN1543873A (en) | Method for preparing persimmon beverage | |
| CN112852580A (en) | Fig fruit wine and preparation method thereof | |
| CN102676343B (en) | Brewing method for fig health wine containing multi-amino acids | |
| CN102604776A (en) | Method for brewing health blackberry fruit wine | |
| CN101696377A (en) | Method for preparing hawthorn dry red wine | |
| CN108504496A (en) | A kind of green plum fermented wine and preparation method thereof based on the fermentation of full fruit | |
| CN1108691A (en) | Tea fun-gus drink and making method thereof | |
| CN104694328A (en) | Composite red date wine and preparation method thereof | |
| CN110643466A (en) | Processing technology of millstone persimmon raw juice fermented fruit wine | |
| CN106434094A (en) | Sparkling vitis heyneana wine and preparation method thereof | |
| CN101701169A (en) | Method of preparing apple-pear honey wine | |
| KR930005451B1 (en) | Method for liquor | |
| CN103184126A (en) | Preparation method of fermentation apricotine | |
| CN103305390A (en) | Method for improving special flavor of fermented citrus wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |