CN102533499A - Fragrant and sweet health-care citrus Gonggan golden wine and preparation method thereof - Google Patents
Fragrant and sweet health-care citrus Gonggan golden wine and preparation method thereof Download PDFInfo
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- CN102533499A CN102533499A CN2012100050092A CN201210005009A CN102533499A CN 102533499 A CN102533499 A CN 102533499A CN 2012100050092 A CN2012100050092 A CN 2012100050092A CN 201210005009 A CN201210005009 A CN 201210005009A CN 102533499 A CN102533499 A CN 102533499A
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 35
- 235000014101 wine Nutrition 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 241000207199 Citrus Species 0.000 title abstract 3
- 235000020971 citrus fruits Nutrition 0.000 title abstract 3
- 230000032683 aging Effects 0.000 claims abstract description 18
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 238000001914 filtration Methods 0.000 claims abstract description 5
- 241001672694 Citrus reticulata Species 0.000 claims description 21
- 230000036541 health Effects 0.000 claims description 21
- BFBPISPWJZMWJN-UHFFFAOYSA-N methyl 2-[(7-hydroxy-3,7-dimethyloctylidene)amino]benzoate Chemical compound COC(=O)C1=CC=CC=C1N=CCC(C)CCCC(C)(C)O BFBPISPWJZMWJN-UHFFFAOYSA-N 0.000 claims description 20
- 238000000034 method Methods 0.000 claims description 13
- 241000911175 Citharexylum caudatum Species 0.000 claims description 9
- 238000000855 fermentation Methods 0.000 claims description 9
- 230000004151 fermentation Effects 0.000 claims description 9
- 239000000177 juniperus communis l. berry Substances 0.000 claims description 9
- 238000003860 storage Methods 0.000 claims description 9
- 241000084362 Catalpa longissima Species 0.000 claims description 8
- 241000544066 Stevia Species 0.000 claims description 7
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 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 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- 238000013467 fragmentation Methods 0.000 claims description 4
- 238000006062 fragmentation reaction Methods 0.000 claims description 4
- 239000005720 sucrose Substances 0.000 claims description 4
- 239000002893 slag Substances 0.000 claims description 3
- 238000005352 clarification Methods 0.000 claims 1
- 238000002203 pretreatment Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 239000003205 fragrance Substances 0.000 abstract description 5
- 235000019990 fruit wine Nutrition 0.000 abstract description 5
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 abstract description 4
- 241000579895 Chlorostilbon Species 0.000 abstract description 3
- 229910052876 emerald Inorganic materials 0.000 abstract description 3
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- 235000013399 edible fruits Nutrition 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 241000198694 Passiflora pallida Species 0.000 abstract 2
- 244000179560 Prunella vulgaris Species 0.000 abstract 1
- 244000228451 Stevia rebaudiana Species 0.000 abstract 1
- 235000006092 Stevia rebaudiana Nutrition 0.000 abstract 1
- 230000036772 blood pressure Effects 0.000 abstract 1
- 238000000227 grinding Methods 0.000 abstract 1
- 235000020095 red wine Nutrition 0.000 abstract 1
- 235000008113 selfheal Nutrition 0.000 abstract 1
- 230000006641 stabilisation Effects 0.000 abstract 1
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- 239000000203 mixture Substances 0.000 description 7
- 238000005516 engineering process Methods 0.000 description 4
- 235000020105 orange wine Nutrition 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 208000004880 Polyuria Diseases 0.000 description 3
- 230000035619 diuresis Effects 0.000 description 3
- 208000001953 Hypotension Diseases 0.000 description 2
- 108010059820 Polygalacturonase Proteins 0.000 description 2
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- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 description 2
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
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- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 241001593968 Vitis palmata Species 0.000 description 1
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- 239000003963 antioxidant agent Substances 0.000 description 1
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- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
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- 238000010298 pulverizing process Methods 0.000 description 1
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- Alcoholic Beverages (AREA)
Abstract
The invention discloses fragrant and sweet health-care citrus Gonggan golden wine and a preparation method thereof and belongs to the technical field of wine food. The invention provides high-quality fruit wine which has high quality and unique flavor and has health-care functions of dieresis, blood pressure reduction and aging resistance. The preparation method of the wine comprises: blending raw juice produced by grinding citrus Gonggan with skin with 1 volume percent of raw wine brew by using roughly crushed dry juniper berries, dry selfheal and dry stevia rebaudiana; putting oak barrels in a cellar to age the wine; and clarifying the wine, subjecting the wine to cold stabilization treatment, filtering kieselguhr and bottling the wine to obtain finished products. The preparation method, which has the characteristics of rich raw materials and easy operation, can be used for mass mechanical production of commercial products. The fruit wine is bright emerald, and has mature fragrance and sweetness of mature emerald, fragrance of oak barrel and fragrance of juniper berries. The fruit wind is fragrant, harmonious and full. Thus, a new green health-care fruit wine variety different from red wine is provided to meet the daily increasing needs of material life of people.
Description
Technical field
The present invention relates to the drink food technical field, is a kind of brew technology of fragrant and sweet health emperor mandarin orange gin.
Background technology
According to disclosed the 17th century Holland medical science professor syvius in China Light Industry Press's January in 2002 the 1st edition " new edition assembled alcoholic drinks prescription " book in order to make a kind of diuresis medicine; The oil that from the juniper berry fruit, obtains; Join in the alcohol; Through distillation, the result has obtained medicine unintentionally, but also is a kind of novel alcoholic drink that can be edible.This wine was not in the hotel, to supply at that time, but sale is used for curing the disease in pharmacy, because it has certain curative effect and tempting fragrant and sweet flavor, thus popular to people, therefore just wide-spread, constantly brought forth new ideas again afterwards.The working method of gin is to use corn, barley and all kinds of cereal when pulverizing, saccharification, fermentation, to sneak into juniper berry, orange peel, lemon, cassia bark etc., thereby obtains the process of fragrant and sweet type health promoting wine.
My a kind of combined orange wine and preparation method thereof is disclosed according to China CN 1850958A in " Gazette of Patent for Invention " on October 25th, 2006; The strain and the local flavor that have disclosed essence and be combined orange wine are various; Nutritious, have complementary advantages, have the good health care function.
The gin of west Holland medical science professor syvius invention and a kind of combined orange wine of I invent multi and preparation method thereof are for the success of inventing a kind of fragrant and sweet health emperor mandarin orange gin and preparation method thereof in China provides basis of background technology.
Summary of the invention
Technical problem to be solved by this invention; Be on the successful basis of brew gin and combined orange wine; A kind of quality and unique flavor are provided, have the fragrant and sweet health emperor mandarin orange gin of diuresis, hypotensive, clearing heat and detoxicating, anti-oxidant, the anti-ageing good nourishing function of waiting for a long time.
In order to solve the problems of the technologies described above; The basic technical scheme that the present invention adopted is: with the former juice after the fragmentation of emperor hesperidium aurantium gross weight; Admix the former wine of the dried juniper berry of coarse reduction, dried Spica Prunellae, dried sweet Stevia brew gained, ageing is a kind of perfect fragrant and sweet health emperor mandarin orange gin that more becomes.
Fragrant and sweet health emperor mandarin orange gin of the present invention makes through following method:
Former juice after the fragmentation of fresh emperor hesperidium aurantium gross weight; Volume ratio by 1% is respectively admixed the dried juniper berry of coarse reduction, dried Spica Prunellae, is done the former juice that sweet Stevia is mixed gained; Add 10% sucrose and mix coloured glaze bucket fermentation down, brew the emperor hesperidium aurantium after removing slag into and mix the former wine of coloured glaze bucket; Then, following French oak barrel is advanced the cellar ageing; Through clarifying treatment, keep carrying out cold steady processing in 6 to 12 days again at-3～-5 ℃, diatomite filtration, canned, more than 4 months, make product of the present invention 8～12 ℃ of bottle storages.Its physical and chemical index is: ethanol concn 12～18V/V, total pol >=40.1g/L, total acidity 5.0～6.0g/L, free SO2 30～40mg/L.
The brew of above-mentioned fragrant and sweet health emperor mandarin orange gin, when original juice fermentation, the light-duty coloured glaze bucket that uses Chinese Chengdu to produce; When ageing, use the medium-sized oak barrel of Dogue de Bordeaux.
The preparation method of said fragrant and sweet health emperor mandarin orange gin comprises following technological process:
1. the emperor hesperidium aurantium mixes the preparation of the former wine of coloured glaze bucket: bright emperor hesperidium aurantium → selected → roguing stays excellent → removal of impurity → 1～3 minute → gross weight of hot boiling water sterilization to be broken for the former juice that former juice → volume ratio by 1% is respectively admixed the dried juniper berry of coarse reduction, dried Spica Prunellae, done sweet Stevia → mixings gained, and (SO: add-on 35～55mg/L) → addings polygalacturonase 10～30mg/L → adjustment pol, acidity composition → adding 75～115mg yeast mixing mix thoroughly → 25 → 28 ℃ of controlled temperature flood and following coloured glaze bucket fermentation → elimination dregs → grass-milk-fermented → bucket → former wine to add 10% sucrose → addings sulfurous acid.
2. ageing: the emperor hesperidium aurantium is mixed under the former wine of coloured glaze bucket French oak barrel enter cellar ageing 5 months～1 year; Bottle 4 months storage time～1 year.
3. aftertreatment: the emperor hesperidium aurantium is mixed the former wine ageing of coloured glaze bucket clarifying treatment → keep carrying out in 6 to 12 days cold steady processing → diatomite filtration → qualified wine → canned bottle storage at-3～-5 ℃, make fragrant and sweet health emperor mandarin orange gin of the present invention.
Above-mentioned technological process is that the emperor hesperidium aurantium is mixed the former wine of coloured glaze bucket, and it is 8～16 ℃ that the Dogue de Bordeaux type of packing into oak barrel is advanced cellar ageing temperature, 5 months ageing time～1 year; The bottle storing temperature is 8～12 ℃, bottle 4 months storage time～1 year.
The used emperor hesperidium aurantium of the present invention mixes the former wine of coloured glaze bucket, also can other method obtain.
Product of the present invention belongs to high-grade a kind of fragrant and sweet health emperor mandarin orange gin, and fruit wine is emerald color; The fragrant and sweet flavor of the fragrant and sweet flavor of the ripe emperor mandarin orange of tool, oak barrel fragrance, the fragrant and sweet flavor of juniper berry, the fragrant and sweet flavor of sweet Stevia and multiple composition, strong fragrance, harmony; Mellow, plentiful; Fragrant and sweet health emperor mandarin orange gin of the present invention, agreeable to the taste, quality and unique flavor, have the beneficial effect of diuresis, hypotensive, detoxifcation, anti-ageing good nourishing function.
Preparing method of the present invention, abundant raw material, operation can be carried out mechanize commodity production on a large scale easily; This product has been broken the situation that simple red grape fruit wine rules all the land, and has increased the new variety of fragrant and sweet health emperor mandarin orange gin, can further satisfy the needs of the growing material life of the people.
Embodiment
Embodiment one:
Fragrant and sweet health emperor mandarin orange gin preparing method's practical implementation comprises following technological process:
1. the emperor hesperidium aurantium mixes the preparation of the former wine of coloured glaze bucket: bright emperor hesperidium aurantium → selected → roguing stays excellent → removal of impurity → 2 minutes → gross weight of hot boiling water sterilization to be broken for former juice → respectively admix the dried juniper berry of coarse reduction, dried Spica Prunellae, do the former juice of sweet Stevia → mixings gained by 1% volume ratio, add 10% sucrose mixings → addings sulfurous acid (the SO:2 add-on is 45mg/L) → adding polygalacturonase 20mg/L → adjustment pol, acidity composition → adding 105mg yeast mixing mix thoroughly → 26 ℃ of controlled temperature flood and following coloured glaze bucket fermentation → elimination dregs → grass-milk-fermented → bucket → former wine.
2. ageing: above-mentioned prepared emperor hesperidium aurantium is mixed the former wine of coloured glaze bucket, and following French oak barrel is advanced 9 months cellar ageing time; 7 months storage time of bottle.
3. aftertreatment: clarify after the ageing, keep carrying out in 8 days cold steady processing → diatomite filtration → qualified wine → canned back following bottle of storage of 10 ℃ of temperature conditions 6 months, make fragrant and sweet health emperor mandarin orange gin of the present invention at-4 ℃.
Embodiment two:
A kind of fragrant and sweet health emperor mandarin orange gin: it is by embodiment one described technological process preparation, and different just advances 1 year cellar ageing time with French oak barrel under the former wine of emperor hesperidium aurantium mixing coloured glaze bucket; 10 months storage time of bottle.
Claims (7)
1. fragrant and sweet health emperor mandarin orange gin is characterized in that this fragrant and sweet health emperor mandarin orange gin is made by following method:
(1) the former juice after the fragmentation of emperor hesperidium aurantium gross weight; By volume ratio is respectively admixed the dried juniper berry of 1% coarse reduction, dried Spica Prunellae, is done the former juice that sweet Stevia is mixed gained; Add 10% sucrose and mix coloured glaze bucket fermentation down, brew the emperor hesperidium aurantium after removing slag into and mix the former wine of coloured glaze bucket;
(2) French oak barrel under the former wine of emperor hesperidium aurantium mixing coloured glaze bucket is gone into the cellar ageing;
(3) through clarification, cold steady, filtration, canned, the bottle storage makes this fragrant and sweet health emperor mandarin orange gin.
2. according to the described fragrant and sweet health emperor mandarin orange gin of claim 1, it is characterized in that: the coloured glaze barrel shape is the wine brewing coloured glaze bucket that produce in Chinese Chengdu; France's oak barrel is the wooden barrel that the many types of oak of bohr is processed.
3. method for preparing the said fragrant and sweet health emperor mandarin orange gin of claim 1 comprises it is characterized in that the technological process of pre-treatment, gross weight fragmentation, fermentation, decon, ageing and the aftertreatment of fresh emperor hesperidium aurantium:
(1) fresh emperor hesperidium aurantium, selected, gross weight is broken, admix the dried juniper berry of coarse reduction, the dried Spica Prunellae of coarse reduction, the dried sweet Stevia of coarse reduction is mixed coloured glaze bucket fermentation down, makes the emperor hesperidium aurantium and mixes the former wine of coloured glaze bucket;
(2) above-mentioned emperor hesperidium aurantium is mixed the former wine of coloured glaze bucket, it is 5 months～1 year that the back French oak barrel down that removes slag is advanced the cellar ageing time; The bottle storage time is 4 months～1 year.
4. according to the described preparation method of claim 3, it is characterized in that: the envrionment temperature of following Chinese Chengdu coloured glaze bucket fermentation is 12～18 ℃.
5. according to the described preparation method of claim 3, it is characterized in that: the temperature that following French oak barrel is advanced the cellar ageing is 8～16 ℃.
6. according to the described preparation method of claim 3, it is characterized in that: following French oak barrel advance the cellar ageing ambient moisture be 80～90%.
7. according to the described preparation method of claim 3, it is characterized in that: the bottle storing temperature is 8～12 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100050092A CN102533499A (en) | 2012-01-10 | 2012-01-10 | Fragrant and sweet health-care citrus Gonggan golden wine and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100050092A CN102533499A (en) | 2012-01-10 | 2012-01-10 | Fragrant and sweet health-care citrus Gonggan golden wine and preparation method thereof |
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| Publication Number | Publication Date |
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| CN102533499A true CN102533499A (en) | 2012-07-04 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012100050092A Pending CN102533499A (en) | 2012-01-10 | 2012-01-10 | Fragrant and sweet health-care citrus Gonggan golden wine and preparation method thereof |
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| Country | Link |
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1850958A (en) * | 2006-03-02 | 2006-10-25 | 欧声光 | Combined orange wine, and its preparing method |
-
2012
- 2012-01-10 CN CN2012100050092A patent/CN102533499A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1850958A (en) * | 2006-03-02 | 2006-10-25 | 欧声光 | Combined orange wine, and its preparing method |
Non-Patent Citations (3)
| Title |
|---|
| 孙晓波，张效杰: "《中华保健中草药原色图谱》", 30 June 2000, 辽宁科学技术出版社 * |
| 李艳: "《新版配制酒配方》", 31 January 2002, 中国轻工业出版社 * |
| 熊辅信: "《临床中药辞典》", 31 July 1988, 云南科技出版社 * |
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Application publication date: 20120704 |