CN105176757A - Myrtle fruit wine and preparation method of myrtle fruit wine - Google Patents
Myrtle fruit wine and preparation method of myrtle fruit wine Download PDFInfo
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- CN105176757A CN105176757A CN201510572812.8A CN201510572812A CN105176757A CN 105176757 A CN105176757 A CN 105176757A CN 201510572812 A CN201510572812 A CN 201510572812A CN 105176757 A CN105176757 A CN 105176757A
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- stenocalyx micheli
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Abstract
The invention discloses myrtle fruit wine and a preparation method of the myrtle fruit wine. The myrtle fruit wine comprises 50 to 60 parts of myrtle fruits, 10 to 20 parts of rock candy and 20 to 300 parts of white spirits. The preparation method concretely comprises the following steps that fresh and mature myrtle fruits are picked and cleaned once; then, the moisture of the myrtle fruits is removed through drying in the sun at 30 to 40 DEG C; the myrtle fruits are put into a steamer; the steaming and boiling time is 30 to 50 minutes; the drying in the sun is performed until the fruit water content is 20 to 30 percent; the soaking time of the myrtle fruits in the white spirits is 3 to 5 months; filtering, sterilization and packaging are performed; finished products are obtained. The preparation method of the myrtle fruit wine is simple; the mouth feel of the myrtle fruit wine is good; the nutrition is rich.
Description
Technical field
The invention belongs to food-processing and technical field of biological fermentation, be specifically related to a kind of fruit wine " Taojinniang " and preparation method thereof.
Background technology
Stenocalyx micheli is the myrtaceous fruit of myrtle, has another name called peach ma, Shen, mountain Shen, secondary Buddhist nun.Myrtle fruit originates in semi-tropical wild fruit, is born in hills, wilderness and roadside, also can big area artificial growth.Record according to " Chinese medicine voluminous dictionary ", Stenocalyx micheli's fruit nourishing blood, nourish beauty treatment, improving eyesight is famous, can be used for treatment patients with various kinds of anemia, body void, seminal emission, neurasthenia etc.
Disease, so far existing over thousands of year history.It contains abundant multiple chloro acid to utilize modern science and technology research to find according to Guangzhou medicine inspecting institute, various saccharides, the necessary nutritions of human body such as organic acid, phenols, flavonoid glycoside.It is a kind of wild plant resource with extensive exploitation utility value.
Fruit wine is exactly whole nutrition of having drawn in fruit and the wine made in simple terms, the amino acid wherein containing abundant VITAMIN and needed by human body.Sometimes be eat something rare the nutrition that fruit can not absorb in time, but can be absorbed by fruit wine, because nutritive ingredient has been dissolved completely in fruit wine.Contain a large amount of polyphenol in fruit wine simultaneously, the effect suppressing fat to be piled up in human body can be played, make people be not easy accumulation fat and proud flesh.And due to the myrtaceous fruit phase short, not easily store, relatively less for myrtaceous exploitation at present, this has become a great problem that restriction Stenocalyx micheli obtains developing further.
Summary of the invention
The object of the invention is not easily to store to solve existing Stenocalyx micheli's fruit, edible way is single, and the nutritive ingredient of Stenocalyx micheli's fruit is not fully utilized, and provides a kind of fruit wine " Taojinniang " and preparation method thereof.The technical scheme used for realizing the object of the invention is:
A kind of fruit wine " Taojinniang ", comprise the raw material of following parts by weight: Stenocalyx micheli's fruit 50-60 part, rock sugar 10-20 part, white wine 200-300 part, concrete preparation method is as follows:
(1) pluck Stenocalyx micheli's fruit of fresh mature, clean one time with spring or well water, remove the impurity being attached to Stenocalyx micheli's fruit; Fresh Stenocalyx micheli's fruit that firm harvesting is returned, cause and effect fullsized is fuller and moisture is more sufficient, and thus a little firmly a bit, fruit can break, and the juice of the inside just can be overflowed, and thus in cleaning process, should rinse gently, by the Impurity removal of attachment.
(2) at 30-40 DEG C, dry the moisture of Stenocalyx micheli's fruit, shine to fruit water content be 40-50%; Dry under sunlight or dry with drying plant or dry Stenocalyx micheli's moisture in the pleasantly cool position that ventilates, fruit water content, at 40-50%, can not shine to obtain overdrying, the sugar of overdrying fruit and nutritive ingredient or loss.
(3) step (2) is dried Stenocalyx micheli's fruit and be placed in food steamer, use steam to cook myrtle fruit real, the time of boiling is 30-50 minute; In digestion process, after having steam to emerge, continue boiling 30 minutes again, well-done to Stenocalyx micheli's fruit.The steam of the high heat of high temperature can kill the bacterium of Stenocalyx micheli's attachment, and remove objectionable impurities, symptom process can also remove most of tannin in Stenocalyx micheli's fruit, and fruit wine " Taojinniang " can be made more fresh and sweet, continuous submissive mouth.
(4) dry under Stenocalyx micheli's fruit digested for step (3) being placed in sunlight, dry to fruit water content be 20-30%;
(5) the Stenocalyx micheli's fruit dried in step (4) is placed in the container filling white wine brewed, brew time is 3-5 month, obtains the former wine of myrtle fruit;
(6) by former for myrtle fruit brewed in step (5) wine filtration, sterilization, packaging, i.e. finished product.
Described white wine alcoholic strength is 40-50 degree.In brew process, use the alcoholic strength of white wine also to have fastidious, alcoholic strength is too high, and fruit wine " Taojinniang " mouthfeel stimulates, top, and alcoholic strength is too low, then the effective constituent in Stenocalyx micheli's fruit can not be discharged, and causes waste to raw material.
Described Stenocalyx micheli's fruit refers to the wild maturation of harvesting, full, anosis worm and atropurpureus Stenocalyx micheli's fresh fruit.
Beneficial effect of the present invention is: making method is simple, utilizes Stenocalyx micheli's fruit of wild, carries out simple processing treatment to Stenocalyx micheli's fruit, carry out brewed.Good mouthfeel, nutritious, fruit wine " Taojinniang " prepared by making method of the present invention, can make full use of the nutritive ingredient in Stenocalyx micheli's fruit, and alcoholic strength moderate, do not stimulate, the fruit wine " Taojinniang " removing part tanning matter is more fresh and sweet, continuous submissive mouth.
Embodiment
Embodiment 1
Stenocalyx micheli's fruit 60 parts, 20 parts, rock sugar, white wine 300 parts, concrete preparation method is as follows:
(1) pluck Stenocalyx micheli's fruit of fresh mature, clean one time with spring or well water, remove the impurity being attached to Stenocalyx micheli's fruit;
(2) to dry at 40 DEG C or the moisture of evaporate to dryness Stenocalyx micheli fruit, shine to fruit water content be 40%;
(3) step (2) is dried Stenocalyx micheli's fruit and be placed in food steamer, use steam to cook myrtle fruit real, the time of boiling is 50 minutes;
(4) dry under Stenocalyx micheli's fruit digested for step (3) being placed in sunlight, dry to fruit water content be 30%;
(5) the Stenocalyx micheli's fruit dried in step (4) is placed in the container filling white wine brewed, the alcoholic strength of white wine is 50 degree, and brew time is 5 months, obtains the former wine of myrtle fruit;
(6) by former for myrtle fruit brewed in step (5) wine filtration, sterilization, packaging, i.e. finished product.
Embodiment 2
Stenocalyx micheli's fruit 50 parts, 10 parts, rock sugar, white wine 200 parts, concrete preparation method is as follows:
(1) pluck Stenocalyx micheli's fruit of fresh mature, clean one time with spring or well water, remove the impurity being attached to Stenocalyx micheli's fruit;
(2) to dry at 30 DEG C or the moisture of evaporate to dryness Stenocalyx micheli fruit, shine to fruit water content be 50%;
(3) step (2) is dried Stenocalyx micheli's fruit and be placed in food steamer, use steam to cook myrtle fruit real, the time of boiling is 30 minutes;
(4) dry under Stenocalyx micheli's fruit digested for step (3) being placed in sunlight, dry to fruit water content be 20%;
(5) the Stenocalyx micheli's fruit dried in step (4) is placed in the container filling white wine brewed, the alcoholic strength of white wine is 40 degree, and brew time is 3 months, obtains the former wine of myrtle fruit;
(6) by former for myrtle fruit brewed in step (5) wine filtration, sterilization, packaging, i.e. finished product.
Embodiment 3
Stenocalyx micheli's fruit 55 parts, 15 parts, rock sugar, white wine 250 parts, concrete preparation method is as follows:
(1) pluck Stenocalyx micheli's fruit of fresh mature, clean one time with spring or well water, remove the impurity being attached to Stenocalyx micheli's fruit;
(2) to dry at 35 DEG C or the moisture of evaporate to dryness Stenocalyx micheli fruit, shine to fruit water content be 45%;
(3) step (2) is dried Stenocalyx micheli's fruit and be placed in food steamer, use steam to cook myrtle fruit real, the time of boiling is 40 minutes;
(4) dry under Stenocalyx micheli's fruit digested for step (3) being placed in sunlight, dry to fruit water content be 25%;
(5) the Stenocalyx micheli's fruit dried in step (4) is placed in the container filling white wine brewed, the alcoholic strength of white wine is 45 degree, and brew time is 4 months, obtains the former wine of myrtle fruit;
(6) by former for myrtle fruit brewed in step (5) wine filtration, sterilization, packaging, i.e. finished product.
Embodiment 4
Stenocalyx micheli's fruit 53 parts, 13 parts, rock sugar, white wine 230 parts, concrete preparation method is as follows:
(1) pluck Stenocalyx micheli's fruit of fresh mature, clean one time with spring or well water, remove the impurity being attached to Stenocalyx micheli's fruit;
(2) to dry at 33 DEG C or the moisture of evaporate to dryness Stenocalyx micheli fruit, shine to fruit water content be 43%;
(3) step (2) is dried Stenocalyx micheli's fruit and be placed in food steamer, use steam to cook myrtle fruit real, the time of boiling is 35 minutes;
(4) dry under Stenocalyx micheli's fruit digested for step (3) being placed in sunlight, dry to fruit water content be 23%;
(5) the Stenocalyx micheli's fruit dried in step (4) is placed in the container filling white wine brewed, the alcoholic strength of white wine is 45 degree, and brew time is 3.5 months, obtains the former wine of myrtle fruit;
(6) by former for myrtle fruit brewed in step (5) wine filtration, sterilization, packaging, i.e. finished product.
Embodiment 5
Stenocalyx micheli's fruit 58 parts, 18 parts, rock sugar, white wine 280 parts, concrete preparation method is as follows:
(1) pluck Stenocalyx micheli's fruit of fresh mature, clean one time with spring or well water, remove the impurity being attached to Stenocalyx micheli's fruit;
(2) to dry at 38 DEG C or the moisture of evaporate to dryness Stenocalyx micheli fruit, shine to fruit water content be 48%;
(3) step (2) is dried Stenocalyx micheli's fruit and be placed in food steamer, use steam to cook myrtle fruit real, the time of boiling is 45 minutes;
(4) dry under Stenocalyx micheli's fruit digested for step (3) being placed in sunlight, dry to fruit water content be 28%;
(5) the Stenocalyx micheli's fruit dried in step (4) is placed in the container filling white wine brewed, the alcoholic strength of white wine is 48 degree, and brew time is 4.5 months, obtains the former wine of myrtle fruit;
(6) by former for myrtle fruit brewed in step (5) wine filtration, sterilization, packaging, i.e. finished product.
Claims (5)
1. a fruit wine " Taojinniang ", is characterized in that, comprises the raw material of following parts by weight: Stenocalyx micheli's fruit 50-60 part, rock sugar 10-20 part, white wine 200-300 part, and concrete preparation method is as follows:
(1) pluck Stenocalyx micheli's fruit of fresh mature, clean one time with spring or well water, remove the impurity being attached to Stenocalyx micheli's fruit;
(2) at 30-40 DEG C, dry the moisture of Stenocalyx micheli's fruit, shine to fruit water content be 40-50%;
(3) step (2) is dried Stenocalyx micheli's fruit and be placed in food steamer, use steam to cook myrtle fruit real, the time of boiling is 30-50 minute;
(4) dry under Stenocalyx micheli's fruit digested for step (3) being placed in sunlight, dry to fruit water content be 20-30%;
(5) the Stenocalyx micheli's fruit dried in step (4) is placed in the container filling white wine brewed, brew time is 3-5 month, obtains the former wine of myrtle fruit;
(6) by former for myrtle fruit brewed in step (5) wine filtration, sterilization, packaging, i.e. finished product.
2. fruit wine " Taojinniang " according to claim 1, is characterized in that, described white wine alcoholic strength is 40-50 degree.
3. fruit wine " Taojinniang " according to claim 1, is characterized in that, described Stenocalyx micheli's fruit refers to the wild maturation of harvesting, full, anosis worm and atropurpureus Stenocalyx micheli's fresh fruit.
4. fruit wine " Taojinniang " according to claim 1, is characterized in that, the described moisture drying Stenocalyx micheli's fruit at 30-40 DEG C refers to and dries under sunlight or dry with drying plant, and fruit water content is at 40-50%.
5. fruit wine " Taojinniang " according to claim 1, is characterized in that, described cooks Stenocalyx micheli's fruit in food steamer, refers in digestion process, continues boiling 30 minutes again after having steam to emerge, well-done to Stenocalyx micheli's fruit.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105950399A (en) * | 2016-06-06 | 2016-09-21 | 江苏红豆杉生物科技股份有限公司 | Making method for taxus chinensis fruit wine |
| CN106190733A (en) * | 2016-09-05 | 2016-12-07 | 广西大学 | A kind of sth. made by twisting fruit fruit wine and preparation method thereof |
| CN107418829A (en) * | 2017-09-25 | 2017-12-01 | 农德志 | A kind of fruit wine " Taojinniang " and preparation method thereof |
| CN108517280A (en) * | 2018-06-21 | 2018-09-11 | 广西田东县味美佳农产品开发有限公司 | A kind of preparation method of smoked plum fruit wine |
| CN108517281A (en) * | 2018-06-21 | 2018-09-11 | 广西田东县味美佳农产品开发有限公司 | A kind of preparation method of gold cherry wine |
| CN108795626A (en) * | 2018-06-21 | 2018-11-13 | 广西田东县味美佳农产品开发有限公司 | A kind of preparation method for harvesting fruit wine |
| CN109082355A (en) * | 2018-06-21 | 2018-12-25 | 广西田东县味美佳农产品开发有限公司 | A kind of gold cherry beautiful millettia root wine |
| CN109722371A (en) * | 2019-03-15 | 2019-05-07 | 王骏 | A kind of Myrtle wine and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103255040A (en) * | 2013-05-30 | 2013-08-21 | 郑通彪 | Manufacturing method of myrtle sparkling wine |
| CN103666911A (en) * | 2013-11-27 | 2014-03-26 | 廖智明 | Myrtle wine |
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2015
- 2015-09-10 CN CN201510572812.8A patent/CN105176757A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103255040A (en) * | 2013-05-30 | 2013-08-21 | 郑通彪 | Manufacturing method of myrtle sparkling wine |
| CN103666911A (en) * | 2013-11-27 | 2014-03-26 | 廖智明 | Myrtle wine |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105950399A (en) * | 2016-06-06 | 2016-09-21 | 江苏红豆杉生物科技股份有限公司 | Making method for taxus chinensis fruit wine |
| CN106190733A (en) * | 2016-09-05 | 2016-12-07 | 广西大学 | A kind of sth. made by twisting fruit fruit wine and preparation method thereof |
| CN107418829A (en) * | 2017-09-25 | 2017-12-01 | 农德志 | A kind of fruit wine " Taojinniang " and preparation method thereof |
| CN108517280A (en) * | 2018-06-21 | 2018-09-11 | 广西田东县味美佳农产品开发有限公司 | A kind of preparation method of smoked plum fruit wine |
| CN108517281A (en) * | 2018-06-21 | 2018-09-11 | 广西田东县味美佳农产品开发有限公司 | A kind of preparation method of gold cherry wine |
| CN108795626A (en) * | 2018-06-21 | 2018-11-13 | 广西田东县味美佳农产品开发有限公司 | A kind of preparation method for harvesting fruit wine |
| CN109082355A (en) * | 2018-06-21 | 2018-12-25 | 广西田东县味美佳农产品开发有限公司 | A kind of gold cherry beautiful millettia root wine |
| CN109722371A (en) * | 2019-03-15 | 2019-05-07 | 王骏 | A kind of Myrtle wine and preparation method thereof |
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Application publication date: 20151223 |
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