CN1250092A - Walnut shell wine and its production process - Google Patents
Walnut shell wine and its production process Download PDFInfo
- Publication number
- CN1250092A CN1250092A CN 98118281 CN98118281A CN1250092A CN 1250092 A CN1250092 A CN 1250092A CN 98118281 CN98118281 CN 98118281 CN 98118281 A CN98118281 A CN 98118281A CN 1250092 A CN1250092 A CN 1250092A
- Authority
- CN
- China
- Prior art keywords
- wine
- shell
- proportioning
- liquor
- nut
- 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
Images
Landscapes
- Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
White liquor as liquor base is first purified repeatedly to obtain pure liquor with 18-24 vol% alcohol content. The pure liquor after being compounded with sugar in the amount not less than 120g each liter, glucose in the amount not less than 12g each liter, small amount of citric acid and food additive, is used to soak selected, washed and disinfected walnut shell for over 30 hr. The said process is suitable for producing walnut shell liquor by using distilled liquor, fermented liquor or edible alcohol as liquor base, and walnut shell and food additive as sweetening, flavoring and coloring matters. Walnut shell material is required to be unbroken, with normal tinct and fragrancy and without impurity and pollutant.
Description
Walnut shell wine of the present invention and production technique thereof are a kind of fruit wine and its production methods of keeping healthy.
Soak in the liquor with fruit, long-term drinking can reach the effect of health care, and this has long history in China, but the finished product health promoting wine is obviously not enough aspect the exploitation of fruit wine.
Goal of the invention of the present invention is to propose a kind of with the health promoting wine of nut-shell immersion and relevant production technique.
Goal of the invention of the present invention realizes by following technical measures: be the wine base with liquor, through purifying treatment repeatedly, obtaining purified alcoholic strength is the former wine of 18-24% (V/V), be used for flooding the nut-shell of crossing through selected cleaning and sterilizing, allocate granulated sugar into to be not less than the 120g/L proportioning, allocate glucose into the proportioning that is not less than 12g/L, add on a small quantity after citric acid and the foodstuff additive and soak more than 30 hours.
Below the present invention is further described by drawings and Examples:
Fig. 1 is the schema of production technique of the present invention
Embodiment 1: be the wine base with the liquor, through purifying treatment repeatedly, obtaining purified alcoholic strength is the former wine of 24% (V/V), be used for flooding the nut-shell of crossing through selected cleaning and sterilizing, allocate granulated sugar into the 120g/L proportioning, proportioning with 12g/L is allocated glucose into, soaks nut-shell and the can together of basic wine after will soaking after 36 hours after the citric acid of adding 0.7% and 0.2% the foodstuff additive.
Embodiment 2: be the wine base with the fermented wine, through purifying treatment repeatedly, obtaining purified alcoholic strength is the former wine of 18% (V/V), be used for flooding the weight ratio of crossing through selected cleaning and sterilizing and be 25% nut-shell, allocate granulated sugar into the 135g/L proportioning, proportioning with 20g/L is allocated glucose into, adds to soak nut-shell and the can of choosing after 48 hours after the complete immersion of profile together of filtered basic wine after the foodstuff additive of 0.5% citric acid and 0.5%.
Embodiment 3: be the wine base with the edible ethanol, through purifying treatment repeatedly, with concentration dilution, the former wine that obtains purified alcoholic strength and be 20% (V/V) is in order to preparation.
Walnut shell wine of the present invention is applicable to that with liquor fermented wine or edible ethanol are the wine base, and with nut-shell, edible additive is as being fragrant, be and be flavor, present-color material, to the requirement of nut-shell raw material be: fruit is complete, and color and luster is normal, fruital gas just, the even free from insect pests of profile, no-sundries, pollution-free.Since adopt the fruit impregnation technology to produce, sugar in the nut-shell, sour equal size influences alcoholic strength, and the index of pol is stable, and colour generation is pleasant, and sensory effects is remarkable, and pectin leaches nutritious.
Claims (5)
1. a walnut shell wine is characterized in that, former wine alcoholic strength is 18-24% (V/V), and preparing burden is nut-shell, is not less than the granulated sugar of 120g/L proportioning, is not less than the glucose of 12g/L proportioning, a spot of citric acid and foodstuff additive.
2. walnut shell wine as claimed in claim 1, it is characterized in that, with liquor is the wine base, through purifying treatment repeatedly, obtaining purified alcoholic strength is the former wine of 18-24% (V/V), is used for flooding the nut-shell of crossing through selected cleaning and sterilizing, allocates granulated sugar into to be not less than the 120g/L proportioning, allocate glucose into the proportioning that is not less than 12g/L, add on a small quantity after citric acid and the foodstuff additive and soak more than 30 hours.
3. walnut shell wine as claimed in claim 1, it is characterized in that, with the liquor is the wine base, through purifying treatment repeatedly, obtaining purified alcoholic strength is the former wine of 24% (V/V), is used for flooding the nut-shell of crossing through selected cleaning and sterilizing, allocates granulated sugar into the 120g/L proportioning, proportioning with 12g/L is allocated glucose into, soaks nut-shell and the can together of basic wine after will soaking after 36 hours after the citric acid of adding 0.7% and 0.2% the foodstuff additive.
4. walnut shell wine as claimed in claim 1, it is characterized in that, with the fermented wine is the wine base, through purifying treatment repeatedly, obtaining purified alcoholic strength is the former wine of 18% (V/V), is used for flooding the weight ratio of crossing through selected cleaning and sterilizing and is 25% nut-shell, allocates granulated sugar into the 135g/L proportioning, proportioning with 20g/L is allocated glucose into, adds to soak nut-shell and the can of choosing after 48 hours after the complete immersion of profile together of filtered basic wine after the foodstuff additive of 0.5% citric acid and 0.5%.
5. walnut shell wine as claimed in claim 1 is characterized in that, is the wine base with the edible ethanol, and through purifying treatment repeatedly, with concentration dilution, the former wine that obtains purified alcoholic strength and be 20% (V/V) is in order to preparation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 98118281 CN1250092A (en) | 1998-10-01 | 1998-10-01 | Walnut shell wine and its production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 98118281 CN1250092A (en) | 1998-10-01 | 1998-10-01 | Walnut shell wine and its production process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1250092A true CN1250092A (en) | 2000-04-12 |
Family
ID=5226016
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 98118281 Pending CN1250092A (en) | 1998-10-01 | 1998-10-01 | Walnut shell wine and its production process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1250092A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101412945B (en) * | 2007-10-16 | 2010-12-22 | 武汉烟草(集团)有限公司 | Walnut shell extract and use thereof in cigarettes |
| CN105400672A (en) * | 2016-01-08 | 2016-03-16 | 山西双林富农林开发有限公司 | Shiny-leaved yellowhorn shell health care wine and preparation method thereof |
| CN105695270A (en) * | 2016-04-06 | 2016-06-22 | 暨南大学 | Macadamia nut wine with sleep improvement function and production method thereof |
| CN106497723A (en) * | 2016-10-31 | 2017-03-15 | 山东师范大学 | A kind of fruit wine for being mixed brew by walnut flower, leaf of Semen Juglandis, Partition in Fructus Juglandis and walnut shell |
-
1998
- 1998-10-01 CN CN 98118281 patent/CN1250092A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101412945B (en) * | 2007-10-16 | 2010-12-22 | 武汉烟草(集团)有限公司 | Walnut shell extract and use thereof in cigarettes |
| CN105400672A (en) * | 2016-01-08 | 2016-03-16 | 山西双林富农林开发有限公司 | Shiny-leaved yellowhorn shell health care wine and preparation method thereof |
| CN105695270A (en) * | 2016-04-06 | 2016-06-22 | 暨南大学 | Macadamia nut wine with sleep improvement function and production method thereof |
| CN105695270B (en) * | 2016-04-06 | 2019-03-22 | 暨南大学 | A kind of Queensland nut wine and its production method with improvement sleep effect |
| CN106497723A (en) * | 2016-10-31 | 2017-03-15 | 山东师范大学 | A kind of fruit wine for being mixed brew by walnut flower, leaf of Semen Juglandis, Partition in Fructus Juglandis and walnut shell |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR100998331B1 (en) | A preparation method of aged garlic and Vinegar beverage using the garlic | |
| KR20100072390A (en) | Enhanced health functional schizandra fruit(schizandra chinensis fructus) makgeolli(squash rice wine) and process for preparation thereof | |
| CN104911058B (en) | A kind of sweet wine of "Hami" melon and preparation method thereof | |
| CN1250087A (en) | Date wine and its production process | |
| CN107523454A (en) | A kind of reinforced grape wine and preparation method thereof | |
| CN1958765A (en) | Dry red wine of blue berry and birch juice | |
| CN1250092A (en) | Walnut shell wine and its production process | |
| CN109022192A (en) | A kind of preparation method of hot submersion method sweet tea type strawberry wine | |
| CN1250093A (en) | Raisin wine and its production process | |
| CN1250091A (en) | Chili wine and its production process | |
| CN111500396A (en) | Process for brewing green plum wine from fully-cooked green plums | |
| CN1250088A (en) | Apricot wine and its production process | |
| CN1250089A (en) | Dark plum wine and its production process | |
| CN1254755A (en) | Lotus seed wine and its production technology | |
| CN1250090A (en) | Hami melon wine and its production process | |
| CN108315146A (en) | A kind of preparation method of grape rice wine | |
| CN104479981A (en) | Process for brewing mango vinegar | |
| CN1254754A (en) | Wolfberry fruit wine and its production technology | |
| KR100467526B1 (en) | Lactic Acid Bacteria sikhe and manufacturing process | |
| JP2006129821A (en) | Rice wine containing rosa rugosa component and method for producing the same | |
| CN105154301A (en) | Sea-buckthorn fruit juice cocktail and preparing method thereof | |
| CN1166767C (en) | Fruit vinegar and preparing process thereof | |
| CN104479984A (en) | Process for brewing mandarin orange and mango vinegar | |
| CN1102653C (en) | Dry red or white grape wine with taste of rice wine and its brewing process | |
| CN1293237A (en) | Low-irritation wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication |