CN106754068A - A kind of brew method of green plum cider - Google Patents
A kind of brew method of green plum cider Download PDFInfo
- Publication number
- CN106754068A CN106754068A CN201710037398.XA CN201710037398A CN106754068A CN 106754068 A CN106754068 A CN 106754068A CN 201710037398 A CN201710037398 A CN 201710037398A CN 106754068 A CN106754068 A CN 106754068A
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- China
- Prior art keywords
- plum
- green plum
- dark
- green
- cider
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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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- Chemical & Material Sciences (AREA)
- 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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- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention discloses a kind of brew method of green plum cider, select without the mildew and rot, 2KG of fresh green plum 1 of no disease and pests harm, clean, be enucleated, drain, crush, green plum fragment is soaked with boiling water, cool to room temperature, filter to obtain dark-plum juice；Select fresh rose 0.5 0.7KG, sorted, break valve, rub addition dark-plum juice, during dark-plum juice, roseleaf added into 8 10 degree or so the 8KG of rice wine 6, plus sodium sulfite ferments 30 35 days, filtering fermentating liquid；The 2KG of white granulated sugar 1 and then storage half a year is added to be aged by 1 year in zymotic fluid.Compared with prior art, the present invention utilizes zymotechnique, makes the fragrance for possessing rose in green liquor, is fabricated to green plum cider, and taste is novel, with the value promoted the use of.
Description
Technical field
The present invention relates to a kind of brewing method, more particularly to a kind of brew method of green plum cider.
Background technology
Green plum belongs to one of rose family fruit tree also known as fruit plum, smoked plum.Green plum originates in China, is Subtropic of China special product
Fruit, has a large amount of plantations, rear incoming Japan and south east asia, now in the world in China Guangdong, Fujian and zhejiang and other places
Main product plum ground is China and Japan.In the prior art, the method for green plum wine brewing is more, but taste is single, does not have other tastes,
In line with excelsior spirit, it is necessary to constantly improve.
The content of the invention
The purpose of the present invention is that and a kind of brew method of green plum cider is provided to solve the above problems.
The present invention is achieved through the following technical solutions above-mentioned purpose：
The present invention is comprised the following steps：
(1) select without mildew and rot, the fresh green plum 1-2KG of no disease and pests harm, clean, be enucleated, drain, crush, soaked with boiling water
Green plum fragment, cools to room temperature, filters to obtain dark-plum juice；
(2) fresh rose 0.5-0.7KG is selected, it is sorted, break valve, rub addition dark-plum juice,
(3) in dark-plum juice, roseleaf being added into 8-10 degree or so rice wine 6-8KG, plus sodium sulfite ferments 30-35 days,
Filtering fermentating liquid；
(4) white granulated sugar 1-2KG and then storage half a year is added to be aged by 1 year in zymotic fluid.
The beneficial effects of the present invention are：
The present invention is a kind of brew method of green plum cider, and compared with prior art, the present invention utilizes zymotechnique, makes
Possess the fragrance of rose in green liquor, be fabricated to green plum cider, taste is novel, with the value promoted the use of.
Specific embodiment
The invention will be further described below：
The present invention is comprised the following steps：
(1) select without mildew and rot, the fresh green plum 1-2KG of no disease and pests harm, clean, be enucleated, drain, crush, soaked with boiling water
Green plum fragment, cools to room temperature, filters to obtain dark-plum juice；
(2) fresh rose 0.5-0.7KG is selected, it is sorted, break valve, rub addition dark-plum juice,
(3) in dark-plum juice, roseleaf being added into 8-10 degree or so rice wine 6-8KG, plus sodium sulfite ferments 30-35 days,
Filtering fermentating liquid；
(4) white granulated sugar 1-2KG and then storage half a year is added to be aged by 1 year in zymotic fluid.
General principle of the invention and principal character and advantages of the present invention has been shown and described above.The technology of the industry
Personnel it should be appreciated that the present invention is not limited to the above embodiments, simply explanation described in above-described embodiment and specification this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appending claims and its
Equivalent thereof.
Claims (1)
1. a kind of brew method of green plum cider, it is characterised in that comprise the following steps：
(1) select without mildew and rot, the fresh green plum 1-2KG of no disease and pests harm, clean, be enucleated, drain, crush, green plum is soaked with boiling water
Fragment, cools to room temperature, filters to obtain dark-plum juice；
(2) fresh rose 0.5-0.7KG is selected, it is sorted, break valve, rub addition dark-plum juice,
(3) in dark-plum juice, roseleaf being added into 8-10 degree or so rice wine 6-8KG, plus sodium sulfite ferments 30-35 days, filters
Zymotic fluid；
(4) white granulated sugar 1-2KG and then storage half a year is added to be aged by 1 year in zymotic fluid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710037398.XA CN106754068A (en) | 2017-01-18 | 2017-01-18 | A kind of brew method of green plum cider |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710037398.XA CN106754068A (en) | 2017-01-18 | 2017-01-18 | A kind of brew method of green plum cider |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106754068A true CN106754068A (en) | 2017-05-31 |
Family
ID=58943367
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710037398.XA Pending CN106754068A (en) | 2017-01-18 | 2017-01-18 | A kind of brew method of green plum cider |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106754068A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113969223A (en) * | 2021-11-30 | 2022-01-25 | 海德优利生物技术(佛山)合伙企业(有限合伙) | Green plum beer, green plum rose beer and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2038374C1 (en) * | 1993-03-10 | 1995-06-27 | Акционерное общество Фирма "Пищеком" | Composition of components for balsam |
| CN1247226A (en) * | 1998-09-08 | 2000-03-15 | 杨德聪 | Immersed-in-jar wine |
| CN1488742A (en) * | 2002-10-11 | 2004-04-14 | 于晓峰 | Fruit wine and making method thereof |
| CN1724628A (en) * | 2005-06-27 | 2006-01-25 | 曹景伟 | Red rose wine and its brewing method |
| CN105176750A (en) * | 2015-10-27 | 2015-12-23 | 丘泰西 | Plum wine and preparation method thereof |
-
2017
- 2017-01-18 CN CN201710037398.XA patent/CN106754068A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2038374C1 (en) * | 1993-03-10 | 1995-06-27 | Акционерное общество Фирма "Пищеком" | Composition of components for balsam |
| CN1247226A (en) * | 1998-09-08 | 2000-03-15 | 杨德聪 | Immersed-in-jar wine |
| CN1488742A (en) * | 2002-10-11 | 2004-04-14 | 于晓峰 | Fruit wine and making method thereof |
| CN1724628A (en) * | 2005-06-27 | 2006-01-25 | 曹景伟 | Red rose wine and its brewing method |
| CN105176750A (en) * | 2015-10-27 | 2015-12-23 | 丘泰西 | Plum wine and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 刘家宝: "《食品加工技术、工艺和配方大全 续集2 下》", 30 November 1995, 科学技术文献出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113969223A (en) * | 2021-11-30 | 2022-01-25 | 海德优利生物技术(佛山)合伙企业(有限合伙) | Green plum beer, green plum rose beer and preparation method thereof |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170531 |