CN113322149A - High-yield peach fruit wine processing method - Google Patents
High-yield peach fruit wine processing method Download PDFInfo
- Publication number
- CN113322149A CN113322149A CN202110784257.0A CN202110784257A CN113322149A CN 113322149 A CN113322149 A CN 113322149A CN 202110784257 A CN202110784257 A CN 202110784257A CN 113322149 A CN113322149 A CN 113322149A
- Authority
- CN
- China
- Prior art keywords
- parts
- raw materials
- fruit wine
- peach fruit
- sugar
- 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
- 235000006040 Prunus persica var persica Nutrition 0.000 title claims abstract description 63
- 235000019990 fruit wine Nutrition 0.000 title claims abstract description 50
- 238000003672 processing method Methods 0.000 title claims abstract description 18
- 240000006413 Prunus persica var. persica Species 0.000 title 1
- 239000002994 raw material Substances 0.000 claims abstract description 60
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 54
- 238000001914 filtration Methods 0.000 claims abstract description 24
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 22
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 22
- 235000000346 sugar Nutrition 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 18
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 15
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract description 14
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 14
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 14
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 14
- 239000012153 distilled water Substances 0.000 claims abstract description 14
- 238000000855 fermentation Methods 0.000 claims abstract description 10
- 230000004151 fermentation Effects 0.000 claims abstract description 10
- 238000010438 heat treatment Methods 0.000 claims abstract description 10
- 240000002943 Elettaria cardamomum Species 0.000 claims abstract description 9
- 235000005300 cardamomo Nutrition 0.000 claims abstract description 9
- 238000004821 distillation Methods 0.000 claims abstract description 9
- 238000003756 stirring Methods 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 238000010025 steaming Methods 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 10
- 240000005809 Prunus persica Species 0.000 claims description 8
- 229930006000 Sucrose Natural products 0.000 claims description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 7
- 244000059800 Amomum compactum Species 0.000 claims description 5
- 235000016426 Amomum compactum Nutrition 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 229930091371 Fructose Natural products 0.000 claims description 4
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 4
- 235000009499 Vanilla fragrans Nutrition 0.000 claims description 4
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims description 4
- 238000007599 discharging Methods 0.000 claims description 4
- 235000021552 granulated sugar Nutrition 0.000 claims description 4
- 241000208140 Acer Species 0.000 claims description 3
- 244000144725 Amygdalus communis Species 0.000 claims description 3
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 3
- 235000005976 Citrus sinensis Nutrition 0.000 claims description 3
- 240000002319 Citrus sinensis Species 0.000 claims description 3
- 235000016795 Cola Nutrition 0.000 claims description 3
- 244000228088 Cola acuminata Species 0.000 claims description 3
- 235000011824 Cola pachycarpa Nutrition 0.000 claims description 3
- 239000005715 Fructose Substances 0.000 claims description 3
- 244000299461 Theobroma cacao Species 0.000 claims description 3
- 235000020224 almond Nutrition 0.000 claims description 3
- 235000019219 chocolate Nutrition 0.000 claims description 3
- 235000021551 crystal sugar Nutrition 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- 235000014121 butter Nutrition 0.000 claims description 2
- 241000973497 Siphonognathus argyrophanes Species 0.000 claims 2
- 244000290333 Vanilla fragrans Species 0.000 claims 1
- 230000036528 appetite Effects 0.000 abstract description 3
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 239000012535 impurity Substances 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 235000014101 wine Nutrition 0.000 description 6
- 244000263375 Vanilla tahitensis Species 0.000 description 3
- 229960002737 fructose Drugs 0.000 description 3
- 229960004793 sucrose Drugs 0.000 description 3
- 235000009434 Actinidia chinensis Nutrition 0.000 description 1
- 244000298697 Actinidia deliciosa Species 0.000 description 1
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 1
- 235000007270 Gaultheria hispida Nutrition 0.000 description 1
- 235000009134 Myrica cerifera Nutrition 0.000 description 1
- 244000269152 Myrica pensylvanica Species 0.000 description 1
- 235000012851 Myrica pensylvanica Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000020098 plum wine Nutrition 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 238000011514 vinification Methods 0.000 description 1
Images
Classifications
-
- 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
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/54—Lauraceae (Laurel family), e.g. cinnamon or sassafras
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/61—Myrtaceae (Myrtle family), e.g. teatree or eucalyptus
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
- A61K36/736—Prunus, e.g. plum, cherry, peach, apricot or almond
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/75—Rutaceae (Rue family)
- A61K36/752—Citrus, e.g. lime, orange or lemon
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/906—Zingiberaceae (Ginger family)
- A61K36/9064—Amomum, e.g. round cardamom
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
- A61P1/14—Prodigestives, e.g. acids, enzymes, appetite stimulants, antidyspeptics, tonics, antiflatulents
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P39/00—General protective or antinoxious agents
-
- 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
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
Landscapes
- Health & Medical Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Pharmacology & Pharmacy (AREA)
- Veterinary Medicine (AREA)
- Public Health (AREA)
- Medicinal Chemistry (AREA)
- Animal Behavior & Ethology (AREA)
- Medical Informatics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Biotechnology (AREA)
- Alternative & Traditional Medicine (AREA)
- Epidemiology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- Food Science & Technology (AREA)
- Toxicology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a high-yield peach fruit wine processing method, which comprises the steps of fully mixing deodorized alcohol, yellow peaches, clove, cinnamon, lemon and cardamom, crushing the raw materials by a crusher, adding sugar, essence, active yeast and distilled water, fully stirring the raw materials by a stirrer, heating and steaming the mixed raw materials in a water area, rotating the mixed raw materials to change a heating surface simultaneously so that the raw materials are uniformly and rapidly heated and steamed, filtering the filtered raw materials for multiple times by a filtering structure, finally placing the raw materials in a glaze jar for fermentation, stirring the raw materials for 1 time every 1-3 hours until fruits sink and the temperature is reduced, conveying the raw materials into a distillation tank, inspecting the obtained peach fruit wine, and storing the peach fruit wine in the jar to finish the processing of the peach fruit wine. The invention has a filtering structure, can filter impurities which influence the fermentation of the fruit wine, such as air bubbles and the like, and provides the continuity and the quality of the fruit wine, and the prepared yellow peach fruit wine has the functions of tonifying qi, invigorating stomach, eliminating fatigue, promoting appetite and recuperating.
Description
Technical Field
The invention relates to the technical field of peach fruit wine processing, in particular to a high-yield peach fruit wine processing method.
Background
The wine contains fruit flavor and alcohol, and is prepared by fermenting fruit sugar with yeast. Therefore, the fruit wine is often brewed for drinking by people at home. Such as plum wine, waxberry wine, kiwi wine, etc. Because the fruit skins have some wild yeasts and some cane sugar, the fruit skins can have some fermentation effects without adding additional yeasts, but the traditional folk wine making method is time-consuming in a short time and easy to pollute. Therefore, the addition of some active yeast is an ideal method for quickly brewing fruit wine.
However, the conventional peach fruit wine does not have a filtering function in the brewing process, so that the brewing quality of the peach fruit wine is general; the method is characterized in that the raw materials for brewing wine cannot be steamed quickly, and parts of the raw materials are not ripe enough, so that the whole brewing of the peach fruit wine is influenced.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide a method for processing high-yield peach fruit wine.
The technical scheme adopted by the invention for realizing the purpose is as follows: a processing method of high-yield peach fruit wine takes deodorized alcohol, yellow peaches, clove, cinnamon, lemon, cardamom, sugar, essence, active yeast and distilled water as raw materials, and the raw materials are matched according to the following weight parts, and the matched amount of the raw materials is specifically main materials:
50-80 parts of deodorized alcohol;
15-25 parts of yellow peach;
3-5 parts of clove;
10-25 parts of cinnamon;
5-8 parts of lemon;
5-8 parts of round cardamom;
10-15 parts of sugar;
2-3 parts of essence;
1-3 parts of active yeast;
80-100 parts of distilled water;
the high-yield peach fruit wine is characterized by comprising the following raw materials in parts by weight:
50 parts of deodorized alcohol;
15 parts of yellow peach;
3 parts of clove;
10 parts of cinnamon;
5 parts of lemon;
5 parts of round cardamom;
10 parts of sugar;
2 parts of essence;
1 part of active yeast;
80 parts of distilled water;
the invention provides a method for processing high-yield peach fruit wine, which comprises the following steps: .
S1: washing the fully mature yellow peaches and lemons clean according to the proportion: 50-80 parts of deodorized alcohol, 15-25 parts of yellow peach, 3-5 parts of clove, 10-25 parts of cinnamon, 5-8 parts of lemon and 5-8 parts of cardamom, fully mixing, and then crushing the raw materials by a crusher;
s2: adding 10-15 parts of sugar, 2-3 parts of essence, 1-3 parts of active yeast and 80-100 parts of distilled water into the crushed raw materials in S1 in sequence, and then fully stirring the raw materials by a stirrer;
s3: heating and steaming the mixed raw materials in the S2 in a water area, and simultaneously rotating to change a heating surface so that the raw materials are uniformly and quickly heated and steamed;
s4: filtering the mixed raw material heated in the step S3 for multiple times through a filtering structure in sequence, and stacking the raw material to a specific position for cooling;
s5: and (3) putting the raw materials in the S4 into a glaze jar for fermentation, stirring for 1 time every 1-3h until the fruits sink and the temperature is reduced, transporting the fruits into a distillation tank, and inspecting the peach fruit wine obtained by distillation and then putting the fruits into the jar for storage to finish the processing of the peach fruit wine.
The processing method of the high-yield peach fruit wine is characterized by comprising the following steps: the sugar is one or more of white sugar, granulated sugar, brown sugar, fructose, maple sugar, crystal sugar and sucrose.
The processing method of the high-yield peach fruit wine is characterized by comprising the following steps: the essence is one or more of orange, sweet orange, lemon, butter, vanilla, chocolate, almond and cola essence.
The invention relates to a high-yield peach fruit wine processing method which is characterized by comprising the following steps: the working procedures of the peach fruit wine processing method in the steps of S1-S5 need to be matched by a filtering mechanism, a feeding pipe orifice, a material guide pipe, a material guide pump, a discharging pipe orifice and a filtering sieve plate to complete corresponding processing operations, wherein:
the top of filter mechanism is provided with the feedstock mouth of pipe, the one end of passage is connected with the feedstock mouth of pipe, the guide pump sets up on the passage, the other end of passage is connected with the ejection of compact mouth of pipe that sets up in the lower part of filter mechanism surface, it sets up in filter mechanism's inside to filter the sieve.
The processing method of the high-yield peach fruit wine is characterized by comprising the following steps: the quantity that filters the sieve setting is a plurality of groups, and filters the sieve and install in filtering mechanism's inside equidistance in proper order.
The invention has the beneficial effects that: the method for processing the high-yield peach fruit wine has a filtering structure, can filter impurities which influence fruit wine fermentation, such as bubbles, and provides continuity and quality of fruit wine production, and the prepared yellow peach fruit wine has the functions of tonifying qi, invigorating stomach, eliminating fatigue, stimulating appetite and recuperating.
Drawings
FIG. 1 is a process flow diagram of the present invention;
FIG. 2 is a schematic view of the overall structure of the filter mechanism of the present invention;
fig. 3 is a schematic view of the internal structure of the filter mechanism of the present invention.
In the figure: 1 filtering mechanism, 2 feeding pipe openings, 3 material guide pipes, 4 material guide pumps, 5 discharging pipe openings and 6 filtering sieve plates.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1, a method for processing high-yield peach fruit wine is characterized in that deodorized alcohol, yellow peaches, cloves, cinnamon, lemon, cardamom, sugar, essence, active yeast and distilled water are used as raw materials, and the raw materials are prepared according to the following weight parts:
50-80 parts of deodorized alcohol;
15-25 parts of yellow peach;
3-5 parts of clove;
10-25 parts of cinnamon;
5-8 parts of lemon;
5-8 parts of round cardamom;
10-15 parts of sugar;
2-3 parts of essence;
1-3 parts of active yeast;
80-100 parts of distilled water.
The invention discloses a high-yield peach fruit wine processing method which is characterized by comprising the following steps of: .
S1: washing the fully mature yellow peaches and lemons clean according to the proportion: 50-80 parts of deodorized alcohol, 15-25 parts of yellow peach, 3-5 parts of clove, 10-25 parts of cinnamon, 5-8 parts of lemon and 5-8 parts of cardamom, fully mixing, and then crushing the raw materials by a crusher;
s2: adding 10-15 parts of sugar, 2-3 parts of essence, 1-3 parts of active yeast and 80-100 parts of distilled water into the crushed raw materials in S1 in sequence, and then fully stirring the raw materials by a stirrer;
s3: heating and steaming the mixed raw materials in the S2 in a water area, and simultaneously rotating to change a heating surface so that the raw materials are uniformly and quickly heated and steamed;
s4: filtering the mixed raw material heated in the step S3 for multiple times through a filtering structure in sequence, and stacking the raw material to a specific position for cooling;
s5: and (3) putting the raw materials in the S4 into a glaze jar for fermentation, stirring for 1 time every 1-3h until the fruits sink and the temperature is reduced, transporting the fruits into a distillation tank, and inspecting the peach fruit wine obtained by distillation and then putting the fruits into the jar for storage to finish the processing of the peach fruit wine.
Preferably, the sugar is one or more of white sugar, granulated sugar, brown sugar, fructose, maple sugar, crystal sugar and sucrose.
Preferably, the essence is one or more of orange, sweet orange, lemon, cream, vanilla, chocolate, almond and cola essence.
Further, as shown in fig. 2-3, in the above-mentioned peach fruit wine processing method, the working procedures in the steps S1-S5 need to complete the corresponding processing operations by the cooperation of the filtering mechanism 1, the feeding pipe orifice 2, the material guiding pipe 3, the material guiding pump 4, the discharging pipe orifice 5 and the filtering sieve plate 6, wherein: the top of filter mechanism 1 is provided with feed pipe mouth 2, the one end of passage 3 is connected with feed pipe mouth 2, guide pump 4 sets up on passage 3, the other end of passage 3 is connected with the ejection of compact mouth of pipe 5 that sets up in filter mechanism 1 surface lower part, filter sieve 6 sets up in filter mechanism 1's inside.
Further, the quantity that filters sieve 6 and set up is a plurality of groups, and filters sieve 6 and install in the inside of filter mechanism 1 in proper order the equidistance, provides filtration efficiency.
Specific example 1:
washing the fully mature yellow peaches and lemons clean according to the proportion: 50 parts of deodorized alcohol, 15 parts of yellow peach, 3 parts of clove, 10 parts of cinnamon, 5 parts of lemon and 5 parts of cardamom are fully mixed, then the raw materials are crushed by a crusher, 10 parts of rock sugar, 2 parts of vanilla essence, 1 part of active yeast and 80 parts of distilled water are sequentially added into the crushed raw materials, then the raw materials are fully stirred by a stirrer, the mixed raw materials are heated and steamed in a water area and are rotated to change a heating surface simultaneously, so that the raw materials are uniformly and rapidly heated and steamed, then the raw materials are filtered for multiple times by sequentially passing through a filtering structure, and then the raw materials are stacked to a specific position for cooling, are placed in a glaze jar for fermentation, are stirred for 1 time every 2 hours, are transported to a distillation tank until fruits sink and the temperature is reduced, and are stored in the jar after being inspected, so that the processing of the peach fruit wine is finished
Specific example 2:
washing the fully mature yellow peaches and lemons clean according to the proportion: 80 parts of deodorized alcohol, 25 parts of yellow peach, 5 parts of clove, 25 parts of cinnamon, 8 parts of lemon and 8 parts of cardamom are fully mixed, then the raw materials are crushed by a crusher, 15 parts of white granulated sugar, 3 parts of orange essence, 3 parts of active yeast and 100 parts of distilled water are sequentially added into the crushed raw materials, then the raw materials are fully stirred by a stirrer, the mixed raw materials are heated and steamed in a water area and are rotated to change a heating surface simultaneously, so that the raw materials are uniformly and rapidly heated and steamed, then the raw materials are filtered for multiple times by a filtering structure in sequence, and then the raw materials are stacked to a specific position for cooling, then the raw materials are placed in a glaze jar for fermentation, and are stirred for 1 time every 3 hours until the fruits sink and the temperature is reduced, then the fruits are transported to a distillation tank, the distilled peach wine is stored in the jar after being inspected, and the processing of the peach wine is finished
The invention has a filtering structure, can filter impurities which influence the fermentation of the fruit wine, such as air bubbles and the like, and provides the continuity and the quality of the fruit wine, and the prepared yellow peach fruit wine has the functions of tonifying qi, invigorating stomach, eliminating fatigue, promoting appetite and recuperating.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (7)
1. The high-yield peach fruit wine is characterized by taking deodorized alcohol, yellow peaches, clove, cinnamon, lemon, cardamom, sugar, essence, active yeast and distilled water as raw materials, and mixing the raw materials in parts by weight as follows, wherein the raw materials are used as main materials:
50-80 parts of deodorized alcohol;
15-25 parts of yellow peach;
3-5 parts of clove;
10-25 parts of cinnamon;
5-8 parts of lemon;
5-8 parts of round cardamom;
10-15 parts of sugar;
2-3 parts of essence;
1-3 parts of active yeast;
80-100 parts of distilled water.
2. The high-yield peach fruit wine according to claim 1, wherein the raw materials are selected from the following main materials in proportion:
50 parts of deodorized alcohol;
15 parts of yellow peach;
3 parts of clove;
10 parts of cinnamon;
5 parts of lemon;
5 parts of round cardamom;
10 parts of sugar;
2 parts of essence;
1 part of active yeast;
80 parts of distilled water.
3. A high-yield peach fruit wine processing method as claimed in claim 1, comprising the steps of: .
S1: washing the fully mature yellow peaches and lemons clean according to the proportion: 50-80 parts of deodorized alcohol, 15-25 parts of yellow peach, 3-5 parts of clove, 10-25 parts of cinnamon, 5-8 parts of lemon and 5-8 parts of cardamom, fully mixing, and then crushing the raw materials by a crusher;
s2: adding 10-15 parts of sugar, 2-3 parts of essence, 1-3 parts of active yeast and 80-100 parts of distilled water into the crushed raw materials in S1 in sequence, and then fully stirring the raw materials by a stirrer;
s3: heating and steaming the mixed raw materials in the S2 in a water area, and simultaneously rotating to change a heating surface so that the raw materials are uniformly and quickly heated and steamed;
s4: filtering the mixed raw material heated in the step S3 for multiple times through a filtering structure in sequence, and stacking the raw material to a specific position for cooling;
s5: and (3) putting the raw materials in the S4 into a glaze jar for fermentation, stirring for 1 time every 1-3h until the fruits sink and the temperature is reduced, transporting the fruits into a distillation tank, and inspecting the peach fruit wine obtained by distillation and then putting the fruits into the jar for storage to finish the processing of the peach fruit wine.
4. A high-yield peach fruit wine processing method as claimed in claim 1, wherein: the sugar is one or more of white sugar, granulated sugar, brown sugar, fructose, maple sugar, crystal sugar and sucrose.
5. A high-yield peach fruit wine processing method as claimed in claim 1, wherein: the essence is one or more of orange, sweet orange, lemon, butter, vanilla, chocolate, almond and cola essence.
6. A high yield peach fruit wine processing method as claimed in claim 3, wherein: the working procedures of the peach fruit wine processing method in the steps S1-S5 need to be matched by a filtering mechanism (1), a feeding pipe opening (2), a material guiding pipe (3), a material guiding pump (4), a material discharging pipe opening (5) and a filtering sieve plate (6) to complete corresponding processing operations, wherein:
the top of filter mechanism (1) is provided with inlet tube mouth (2), the one end of passage (3) is connected with inlet tube mouth (2), guide pump (4) set up on passage (3), the other end of passage (3) is connected with the ejection of compact mouth of pipe (5) that set up in filter mechanism (1) surface lower part, filter sieve (6) and set up in the inside of filter mechanism (1).
7. A high-yield peach fruit wine processing method as claimed in claim 6, wherein: the quantity that filters sieve (6) and set up is a plurality of groups, and filters sieve (6) and install in the inside of filter mechanism (1) equidistance in proper order.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110784257.0A CN113322149A (en) | 2021-07-12 | 2021-07-12 | High-yield peach fruit wine processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110784257.0A CN113322149A (en) | 2021-07-12 | 2021-07-12 | High-yield peach fruit wine processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113322149A true CN113322149A (en) | 2021-08-31 |
Family
ID=77426190
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110784257.0A Pending CN113322149A (en) | 2021-07-12 | 2021-07-12 | High-yield peach fruit wine processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113322149A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1338507A (en) * | 2001-06-20 | 2002-03-06 | 周丽军 | Process for brewing dry-type fruit wine |
| CN106916686A (en) * | 2015-12-25 | 2017-07-04 | 王国会 | Lemon cherry fruit wine |
| CN107475018A (en) * | 2017-09-26 | 2017-12-15 | 界首市方辉家庭农场 | A kind of preparation method of anti-oxidant chrysanthemum yellow peach fruit wine |
| CN107541403A (en) * | 2016-06-29 | 2018-01-05 | 哈尔滨膳宝酒业有限公司 | A kind of yellow peach fruit wine and production method |
| CN108517268A (en) * | 2018-05-28 | 2018-09-11 | 安徽金古堆绿色农业有限责任公司 | A kind of production method of yellow peach fruit wine |
| CN108570385A (en) * | 2018-06-18 | 2018-09-25 | 陈明 | A kind of preparation method of yellow peach fruit wine |
| CN208783711U (en) * | 2018-05-25 | 2019-04-26 | 金华市寨春农业开发有限公司 | A kind of fruit juice filter for fruit wine processing |
-
2021
- 2021-07-12 CN CN202110784257.0A patent/CN113322149A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1338507A (en) * | 2001-06-20 | 2002-03-06 | 周丽军 | Process for brewing dry-type fruit wine |
| CN106916686A (en) * | 2015-12-25 | 2017-07-04 | 王国会 | Lemon cherry fruit wine |
| CN107541403A (en) * | 2016-06-29 | 2018-01-05 | 哈尔滨膳宝酒业有限公司 | A kind of yellow peach fruit wine and production method |
| CN107475018A (en) * | 2017-09-26 | 2017-12-15 | 界首市方辉家庭农场 | A kind of preparation method of anti-oxidant chrysanthemum yellow peach fruit wine |
| CN208783711U (en) * | 2018-05-25 | 2019-04-26 | 金华市寨春农业开发有限公司 | A kind of fruit juice filter for fruit wine processing |
| CN108517268A (en) * | 2018-05-28 | 2018-09-11 | 安徽金古堆绿色农业有限责任公司 | A kind of production method of yellow peach fruit wine |
| CN108570385A (en) * | 2018-06-18 | 2018-09-25 | 陈明 | A kind of preparation method of yellow peach fruit wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1363652A (en) | Fermented grains-fruit juice wine and its brewing process | |
| CN102168003B (en) | Litchi brandy and production method thereof | |
| CN110564533A (en) | Preparation method of mangosteen beer | |
| CN108395959B (en) | Apple distilled liquor production line and production method | |
| JPH01502474A (en) | Improved method for obtaining alcoholic beverages from plant juices | |
| CN103627564A (en) | Wild grape wine and preparation method thereof | |
| CN105112226B (en) | A kind of preparation method of highland barley original plasm wine | |
| CN101082018B (en) | Production method of yellow rice wine | |
| CN101709255B (en) | Kiwifruit light type dry wine and preparation method thereof | |
| CN113322149A (en) | High-yield peach fruit wine processing method | |
| CN101775344B (en) | Pear fruit wine brewing method | |
| RU2487928C1 (en) | Cherry distillate production method | |
| CN104099211A (en) | Brewing process for fruit white spirit | |
| CN116172219A (en) | Roxburgh rose thorn removing device and method for manufacturing roxburgh rose refined beer | |
| CN1141950A (en) | Low-alcohol nutritious health wine and its brewing process | |
| CN102839084B (en) | Process for preparing coffee-fruit wine by full fermentation method | |
| CN110551594B (en) | Preparation method of fermented tea wine | |
| CN101560445A (en) | Preparation method of fresh-brewed fruit wine | |
| CN114907932A (en) | Novel rice wine juice and preparation method thereof | |
| CN1105062A (en) | Recipe of Lucid Ganoderma wine and its brewing technology | |
| CN103773647A (en) | Liquid-state quick-acting wine brewing technology using vegetables | |
| CN115141700B (en) | Preparation method of white-heart dragon fruit wine | |
| CN107057959A (en) | A kind of brewing method of Chinese date fruit wine | |
| CN107164155A (en) | A kind of brewing method of strawberry fruit wine | |
| CN107057962A (en) | A kind of brewing method of apple fruit wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20210831 |
|
| WD01 | Invention patent application deemed withdrawn after publication |