CN105713768A - Preparing method for durian fruit wine - Google Patents
Preparing method for durian fruit wine Download PDFInfo
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- CN105713768A CN105713768A CN201610165525.XA CN201610165525A CN105713768A CN 105713768 A CN105713768 A CN 105713768A CN 201610165525 A CN201610165525 A CN 201610165525A CN 105713768 A CN105713768 A CN 105713768A
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- durio zibethinus
- zibethinus murr
- durian
- green tea
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to a preparing method for durian fruit wine, and belongs to the technical field of wine brewing. The durian fruit wine is prepared from, by weight, 100 parts of durian, 2-5 parts of mangosteen, 5-10 parts of green tea, 1-5 parts of grapefruit leaves, 80-90 parts of rock candy and 20-30 parts of water. The preparing method includes the steps that the durian is cleaned and drained off, the durian, the mangosteen, the green tea, the grapefruit leaves, the rock candy and the water are put into a fermentation vat, and the fermentation vat is put into a cellar at the temperature of 20 DEG C to be fermented; the fermentation vat is taken out after fermentation, and a fermented finished product is poured out and distilled. A new highly-processed durian product is provided, in the producing process of the durian fruit wine, the mangosteen, the green tea, the grapefruit leaves and the rock candy are added by a certain ratio, and the durian fruit wine produced is unique in flavor, suitable in alcoholic strength and long in guarantee period.
Description
Technical field
The present invention relates to brewing technical field, the preparation method of especially a kind of Durio Zibethinus murr fruit wine.
Background technology
Durio Zibethinus murr belongs to the fruit of Mu Jin section durian genus dungarunga plant, its high nutritive value, often edible can building body, spleen invigorating QI invigorating, kidney invigorating and YANG supporting, warm health.Durio Zibethinus murr, except eating raw, generally also can be processed into the food such as preserve, fruit juice, dried fruits, but generally, it is considerably less with regard to deep processed product kind.
Summary of the invention
The preparation method that it is an object of the invention to provide a kind of Durio Zibethinus murr fruit wine, it can solve the problem that existing Durio Zibethinus murr deep processed product kind is few.
In order to solve above-mentioned technical problem, the technical solution adopted in the present invention is:
It adopts the raw material of following weight portion:
Durio Zibethinus murr 100 parts, Garcinia mangostana 2 parts～5 parts, green tea 5 parts～10 parts, leaf of Fructus Citri grandis 1 part～5 parts, 80 parts～90 parts of crystal sugar, 20 parts～30 parts of water；
Comprise the following steps:
A, above-mentioned Durio Zibethinus murr is cleaned, drains；
B, above-mentioned Garcinia mangostana, green tea, leaf of Fructus Citri grandis, crystal sugar, water and step A are drained after Durio Zibethinus murr put in jar fermenter, and put into the ground fermentation in pits that temperature is 20 DEG C；
C, the jar fermenter taking-up that will ferment, pour out the finished product fermented, distill.
In technique scheme, technical scheme is more specifically: Durio Zibethinus murr 100 parts, Garcinia mangostana 5 parts, green tea 7 parts, leaf of Fructus Citri grandis 1 part, 85 parts of crystal sugar, 20 parts of water.
Further, Durio Zibethinus murr 100 parts, Garcinia mangostana 2 parts, green tea 10 parts, leaf of Fructus Citri grandis 3 parts, 80 parts of crystal sugar, 30 parts of water.
Further, Durio Zibethinus murr 100 parts, Garcinia mangostana 4 parts, green tea 5 parts, leaf of Fructus Citri grandis 5 parts, 90 parts of crystal sugar, 25 parts of water.
Owing to have employed technique scheme, the present invention compared with prior art has following remarkable result:
The present invention provide not only a kind of new Durio Zibethinus murr deep processed product, and it is by, in Durio Zibethinus murr fruit wine production process, adding a certain proportion of Garcinia mangostana, green tea, leaf of Fructus Citri grandis, crystal sugar, so that the durian wine taste produced is unique, alcoholic degree is suitable for, and long shelf-life.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described, and protection scope of the present invention is not intended to be limited to following example.
Embodiment 1
The preparation of this Durio Zibethinus murr wine comprises the following steps:
A, 1000g Durio Zibethinus murr is cleaned, drains；
B, 50g Garcinia mangostana, 70g green tea, 10g leaf of Fructus Citri grandis, 850g crystal sugar, 200g water and step A are drained after Durio Zibethinus murr put in jar fermenter, and put into the ground fermentation in pits that temperature is 20 DEG C；
C, the jar fermenter taking-up that will ferment, pour out the finished product fermented, distill.
The durian wine taste that the present embodiment prepares is unique, and alcoholic degree is suitable for, and the shelf-life was up to more than 10 years.
Embodiment 2
The preparation of this Durio Zibethinus murr wine comprises the following steps:
A, 1000g Durio Zibethinus murr is cleaned, drains；
B, 20g Garcinia mangostana, 100g green tea, 30g leaf of Fructus Citri grandis, 800g crystal sugar, 300g water and step A are drained after Durio Zibethinus murr put in jar fermenter, and put into the ground fermentation in pits that temperature is 20 DEG C；
C, the jar fermenter taking-up that will ferment, pour out the finished product fermented, distill.
The durian wine taste that the present embodiment prepares is unique, and alcoholic degree is suitable for, and the shelf-life was up to more than 10 years.
Embodiment 3
The preparation of this Durio Zibethinus murr wine comprises the following steps:
A, 1000g Durio Zibethinus murr is cleaned, drains；
B, 40g Garcinia mangostana, 50g green tea, 50g leaf of Fructus Citri grandis, 900g crystal sugar, 250g water and step A are drained after Durio Zibethinus murr put in jar fermenter, and put into the ground fermentation in pits that temperature is 20 DEG C；
C, the jar fermenter taking-up that will ferment, pour out the finished product fermented, distill.
The durian wine taste that the present embodiment prepares is unique, and alcoholic degree is suitable for, and the shelf-life was up to more than 10 years.
Claims (4)
1. the preparation method of a Durio Zibethinus murr fruit wine, it is characterised in that:
Adopt the raw material of following weight portion:
Durio Zibethinus murr 100 parts, Garcinia mangostana 2 parts～5 parts, green tea 5 parts～10 parts, leaf of Fructus Citri grandis 1 part～5 parts, 80 parts～90 parts of crystal sugar, 20 parts～30 parts of water；
Comprise the following steps:
A, above-mentioned Durio Zibethinus murr is cleaned, drains；
B, above-mentioned Garcinia mangostana, green tea, leaf of Fructus Citri grandis, crystal sugar, water and step A are drained after Durio Zibethinus murr put in jar fermenter, and put into the ground fermentation in pits that temperature is 20 DEG C；
C, the jar fermenter taking-up that will ferment, pour out the finished product fermented, distill.
2. the preparation method of Durio Zibethinus murr fruit wine according to claim 1, it is characterised in that: Durio Zibethinus murr 100 parts, Garcinia mangostana 5 parts, green tea 7 parts, leaf of Fructus Citri grandis 1 part, 85 parts of crystal sugar, 20 parts of water.
3. the preparation method of Durio Zibethinus murr fruit wine according to claim 1, it is characterised in that: Durio Zibethinus murr 100 parts, Garcinia mangostana 2 parts, green tea 10 parts, leaf of Fructus Citri grandis 3 parts, 80 parts of crystal sugar, 30 parts of water.
4. the preparation method of Durio Zibethinus murr fruit wine according to claim 1, it is characterised in that: corn bran 100 weight portion, green tea 8 weight portion, Radix Ipomoeae 4 weight portion and leaf of Fructus Citri grandis 7 weight portion.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610165525.XA CN105713768A (en) | 2016-03-22 | 2016-03-22 | Preparing method for durian fruit wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610165525.XA CN105713768A (en) | 2016-03-22 | 2016-03-22 | Preparing method for durian fruit wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105713768A true CN105713768A (en) | 2016-06-29 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610165525.XA Pending CN105713768A (en) | 2016-03-22 | 2016-03-22 | Preparing method for durian fruit wine |
Country Status (1)
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| CN (1) | CN105713768A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106967572A (en) * | 2017-05-19 | 2017-07-21 | 贵州省仁怀市水码头酿酒作坊 | A kind of processing technology of white wine |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1730646A (en) * | 2005-08-04 | 2006-02-08 | 汕头市雅园酿酒有限公司 | Dry type fruit wine brewing method using tropical or subtropical fruit as raw material |
| CN104059817A (en) * | 2014-05-14 | 2014-09-24 | 安徽天下福酒业有限公司 | Lentinula edodes-black tea rice wine |
| CN104293568A (en) * | 2014-09-10 | 2015-01-21 | 安徽天下福酒业有限公司 | Duck's foot and glutinous rice health-preserving wine and preparation method thereof |
-
2016
- 2016-03-22 CN CN201610165525.XA patent/CN105713768A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1730646A (en) * | 2005-08-04 | 2006-02-08 | 汕头市雅园酿酒有限公司 | Dry type fruit wine brewing method using tropical or subtropical fruit as raw material |
| CN104059817A (en) * | 2014-05-14 | 2014-09-24 | 安徽天下福酒业有限公司 | Lentinula edodes-black tea rice wine |
| CN104293568A (en) * | 2014-09-10 | 2015-01-21 | 安徽天下福酒业有限公司 | Duck's foot and glutinous rice health-preserving wine and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 严鸿德: "《健康饮料》", 30 September 2001, 安徽科学技术出版社 * |
| 刘新社等: "《果蔬贮藏与加工技术》", 30 April 2014, 中国轻工业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106967572A (en) * | 2017-05-19 | 2017-07-21 | 贵州省仁怀市水码头酿酒作坊 | A kind of processing technology of white wine |
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| PB01 | Publication | ||
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160629 |
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| RJ01 | Rejection of invention patent application after publication |