CN110835593A - Waxberry wine - Google Patents

Abstract

The invention relates to a waxberry wine, and the preparation method comprises the following steps: (1) selecting ripe waxberries, cleaning, pulping, adding white sugar, and uniformly stirring; (2) adding pectinase and cellulase into the waxberry pulp for enzyme treatment, wherein the addition amount of the pectinase is 0.01-0.03 percent of the total weight of the waxberry pulp; the addition amount of the cellulase is 0.005-0.01% of the total weight of the waxberry pulp, and the enzymolysis is carried out for 8-12 hours at 40-60 ℃; (3) centrifuging the enzymolyzed fructus Myricae Rubrae pulp, collecting supernatant fructus Myricae Rubrae juice, and sterilizing; (4) mixing the sterilized waxberry juice and the glutinous rice fermented glutinous rice according to the ratio of 2: 3, uniformly stirring, placing in a fermentation tank, adding yeast strains with the total mass of 0.1% for fermentation, and controlling the fermentation time to be 15-20 days; (5) after fermentation, the wine base is discharged from the bottom valve of the fermentation tank, filtered by a centrifuge to remove residues, sterilized and filled at low temperature.

Description

Waxberry wine

Technical Field

The invention relates to the field of alcoholic beverages, and particularly relates to waxberry wine.

Background

The color, smell and taste of red bayberry are all good, and it is called "Guowang". The fruit is rich in nutrition, the sugar content is up to 12-25%, the protein content is 4.56%, the fat content is 18.1%, the carbohydrate content is 65.29%, the fruit also contains rich vitamin A, vitamin B and vitamin C, and the content of the vitamin A is the highest, which is rare in all fruits. In addition, it contains small amount of calcium, phosphorus, iron and other minerals. The waxberry has the advantages of quick growth, early fruiting, high and stable yield, and is a good tree species for fruit growers to become rich.

The waxberry has rich nutrition, and has effects of resisting cancer, beautifying skin, preventing and treating hypertension and arteriosclerosis, preventing and treating constipation, and clearing intestine and stomach. The fructus Myricae Rubrae has effects of promoting fluid production to quench thirst, benefiting stomach, relieving vomit, inducing diuresis, and relieving dizziness. The waxberry can reduce cholesterol, is beneficial to preventing and treating cardiovascular and cerebrovascular diseases after being eaten for a long time, is beneficial to eyesight and can moisten skin. The waxberry has obvious functions of resisting oxidation and protecting cerebral neurons, and can delay cell aging and improve brain functions. It can obviously raise erythrocyte hemoglobin oxidation rate.

Although the waxberries are delicious and have rich nutritive value, the fruits of the waxberries are short in ripening season and difficult to store, and some waxberries with relatively poor quality cannot be sold at a good price in the market. Therefore, the preserved and deep-processed products of the waxberries are another way for fruit growers and fruit processing factories to choose besides direct selling of the fresh ripe waxberries.

Disclosure of Invention

The invention aims to provide a waxberry wine;

the purpose of the invention is realized by the following technical scheme:

the waxberry wine is prepared by the following method:

(1) selecting ripe waxberries, cleaning, pulping, adding white sugar, and uniformly stirring; (2) adding pectinase and cellulase into the waxberry pulp for enzyme treatment, wherein the addition amount of the pectinase is 0.01-0.03 percent of the total weight of the waxberry pulp; the addition amount of the cellulase is 0.005-0.01% of the total weight of the waxberry pulp, and the enzymolysis is carried out for 8-12 hours at 40-60 ℃; (3) centrifuging the enzymolyzed fructus Myricae Rubrae pulp, collecting supernatant fructus Myricae Rubrae juice, and sterilizing; (4) mixing the sterilized waxberry juice and the glutinous rice fermented glutinous rice according to the ratio of 2: 3, uniformly stirring, placing in a fermentation tank, adding yeast strains with the total mass of 0.1% for fermentation, and controlling the fermentation time to be 15-20 days; (5) after fermentation, the wine base is discharged from the bottom valve of the fermentation tank, filtered by a centrifuge to remove residues, sterilized and filled at low temperature.

The fermentation temperature of the step (4) is controlled to be 27-34 ℃.

The waxberry wine provided by the invention is strong in fruit aroma, mellow in wine taste, rich in vitamin A, vitamin B, vitamin C and various mineral substances, simple in processing technology and low in cost.

Detailed Description

The invention is further illustrated by the following examples. It should be understood that the examples of the present invention are for illustrative purposes and not intended to limit the present invention. Simple modifications of the invention in accordance with its spirit fall within the scope of the claimed invention.

Example 1

A waxberry wine is prepared by the following method:

(1) selecting ripe waxberries, cleaning, pulping, adding white sugar, and uniformly stirring; (2) adding pectinase and cellulase into the waxberry pulp for enzyme treatment, wherein the addition amount of the pectinase is 0.01 percent of the total weight of the waxberry pulp; the adding amount of cellulase is 0.005% of the total weight of the waxberry pulp, and the enzymolysis is carried out for 12 hours at 40 ℃; (3) centrifuging the enzymolyzed fructus Myricae Rubrae pulp, collecting supernatant fructus Myricae Rubrae juice, and sterilizing; (4) mixing the sterilized waxberry juice and the glutinous rice fermented glutinous rice according to the ratio of 2: 3, uniformly stirring, placing in a fermentation tank, adding yeast strains with the total mass of 0.1% for fermentation, and controlling the fermentation time to be 15 days; (5) after fermentation, the wine base is discharged from the bottom valve of the fermentation tank, filtered by a centrifuge to remove residues, sterilized and filled at low temperature.

The fermentation temperature of the step (4) is controlled at 27 ℃.

Example 2

A waxberry wine is prepared by the following method:

(1) selecting ripe waxberries, cleaning, pulping, adding white sugar, and uniformly stirring; (2) adding pectinase and cellulase into the waxberry pulp for enzyme treatment, wherein the addition amount of the pectinase is 0.03 percent of the total weight of the waxberry pulp; the addition amount of the cellulase is 0.01 percent of the total weight of the waxberry pulp, and the enzymatic hydrolysis is carried out for 8 hours at 6 ℃; (3) centrifuging the enzymolyzed fructus Myricae Rubrae pulp, collecting supernatant fructus Myricae Rubrae juice, and sterilizing; (4) mixing the sterilized waxberry juice and the glutinous rice fermented glutinous rice according to the ratio of 2: 3, uniformly stirring, placing in a fermentation tank, adding yeast strains with the total mass of 0.1% for fermentation, and controlling the fermentation time to be 20 days; (5) after fermentation, the wine base is discharged from the bottom valve of the fermentation tank, filtered by a centrifuge to remove residues, sterilized and filled at low temperature.

The fermentation temperature of the step (4) is controlled at 34 ℃.

Claims (2)

1. The waxberry wine is characterized by being prepared by the following method:

(1) selecting ripe waxberries, cleaning, pulping, adding white sugar, and uniformly stirring; (2) adding pectinase and cellulase into the waxberry pulp for enzyme treatment, wherein the addition amount of the pectinase is 0.01-0.03 percent of the total weight of the waxberry pulp; the addition amount of the cellulase is 0.005-0.01% of the total weight of the waxberry pulp, and the enzymolysis is carried out for 8-12 hours at 40-60 ℃; (3) centrifuging the enzymolyzed fructus Myricae Rubrae pulp, collecting supernatant fructus Myricae Rubrae juice, and sterilizing; (4) mixing the sterilized waxberry juice and the glutinous rice fermented glutinous rice according to the ratio of 2: 3, uniformly stirring, placing in a fermentation tank, adding yeast strains with the total mass of 0.1% for fermentation, and controlling the fermentation time to be 15-20 days; (5) after fermentation, the wine base is discharged from the bottom valve of the fermentation tank, filtered by a centrifuge to remove residues, sterilized and filled at low temperature.

2. The waxberry wine according to claim 1, wherein the fermentation temperature of the step (4) is controlled at 27-34 ℃.