CN103484304A - Loquat sparkling wine - Google Patents
Loquat sparkling wine Download PDFInfo
- Publication number
- CN103484304A CN103484304A CN201310469012.4A CN201310469012A CN103484304A CN 103484304 A CN103484304 A CN 103484304A CN 201310469012 A CN201310469012 A CN 201310469012A CN 103484304 A CN103484304 A CN 103484304A
- Authority
- CN
- China
- Prior art keywords
- loquat
- glutinous rice
- wine
- standby
- fermentation
- 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
- 235000009008 Eriobotrya japonica Nutrition 0.000 title claims abstract description 32
- 235000015040 sparkling wine Nutrition 0.000 title abstract 4
- 244000061508 Eriobotrya japonica Species 0.000 title 1
- 241001092070 Eriobotrya Species 0.000 claims abstract description 31
- 235000014101 wine Nutrition 0.000 claims abstract description 26
- 241000209094 Oryza Species 0.000 claims abstract description 18
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 18
- 235000009566 rice Nutrition 0.000 claims abstract description 18
- 238000000855 fermentation Methods 0.000 claims abstract description 11
- 230000004151 fermentation Effects 0.000 claims abstract description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 9
- 238000011049 filling Methods 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 4
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 239000000706 filtrate Substances 0.000 claims description 3
- 230000032696 parturition Effects 0.000 claims description 3
- 239000000047 product Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 abstract 1
- 230000000249 desinfective effect Effects 0.000 abstract 1
- 230000035622 drinking Effects 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 239000002893 slag Substances 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 206010011224 Cough Diseases 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 206010013789 Dry throat Diseases 0.000 description 1
- 208000034507 Haematemesis Diseases 0.000 description 1
- 208000031361 Hiccup Diseases 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 206010068319 Oropharyngeal pain Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000018569 Respiratory Tract disease Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 206010036067 polydipsia Diseases 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000036559 skin health Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
Landscapes
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a loquat sparkling wine. The loquat sparkling wine is prepared through the following steps: (1) selecting mature loquats, peeling and denucleating the loquats, juicing the loquats, and keeping the juice for standby; (2) cleaning glutinous rice, adding water, mixing well, immersing, steaming the glutinous rice by a routine method, cooling and keeping the glutinous rice for standby; (3) mixing the loquat juice and glutinous rice according to a weight proportion of 25-50:75-100, stirring uniformly, placing the mixture in a fermentation cylinder, inoculating 0.2 wt% of an active dry yeast and carrying out fermentation for 25-40 days, wherein the weight of the glutinous rice is calculated by raw glutinous rice; (4) after the fermentation, releasing the original wine from a valve at the fermentation cylinder bottom, filtering and removing slag by a centrifuge and disinfecting for standby; and (5) filling CO2 into the original wine under 3.0*10<9>-4.0*10<9> Pa by a gas-wine mixer and carrying out filling to obtain a finished product acquisition. The loquat sparkling wine provided by the invention has unique bouquet and obvious health care function for frequent drinking.
Description
Technical field
The present invention relates to fruit wine, specifically a kind of loquat bubble wine.
Background technology
Loquat is the distinctive rare fruit of south China; Its pulp soft and succulency, moderately sour and sweet, delicious flavour, be described as " emperor in fruit ".According to Chinese Academy of Medical Sciences's clone, analyze, every 100 grams of the edible part of loquat are containing protein 0.4 gram, fatty 0.1 gram, carbohydrate 7 grams, robust fibre 0.8 gram, ash content 0.5 gram, 22 milligrams of calcium, P 32 milligram, 0.3 milligram of iron, 3 milligrams of vitamin Cs, 1.33 milligrams of carotenoid, wherein calcium, phosphorus and carotene are significantly higher than other Common Fruits, and contain necessary 8 seed amino acids of human body.Abundant vitamins B in loquat, to vision protection, keep skin health moist, promotes children's body development that very important effect is arranged.Loquat is cool in nature, and the sweet acid of distinguishing the flavor of has moistening the lung and relieve the cough, quenches the thirst and the effect of stomach.Be usually used in the diseases such as dry throat polydipsia, cough haematemesis, hiccup.Loquat not only pulp can be used as medicine, and its core, leaf, root also have pharmaceutical use.
In prior art, loquat mostly is to be eaten raw or squeezes the juice ediblely, and the making method of loquat wine is more single.And bubble wine grows with each passing day at global Wine Market portion, be expected to become the industry bellwether.And the loquat making with health care curative effect becomes the good merchantable brand that bubble wine is given a present especially.
Summary of the invention
The purpose of this invention is to provide a kind of loquat bubble wine, the aroma alcohol of this loquat wine just, and has multiple amino acids and abundant VITAMIN, is suitable as very much the gift batch production.
Realize that technical scheme of the present invention is: a kind of loquat bubble wine is characterized in that it makes as follows:
(1) select ripe loquat peeling stoning, then squeeze the juice standby;
(2) glutinous rice is eluriated totally, added water and mix, soak, then adopt ordinary method to cook, cooling, standby;
(3) mass ratio of loquat juice and glutinous rice being pressed to 25-50:75-100 mixes, and stirs, and is placed in fermentor tank, and the active dry yeast of access total mass 0.2% is fermented, and fermentation time is controlled at 25-40 days; The quality of described glutinous rice is calculated by giving birth to glutinous rice;
(4) after fermentation ends, from the fermentor tank bottom valve, emit former wine, through the whizzer filter cleaner, the filtrate sterilization is standby;
(5), under 2-5 ℃, use gas wine mixing machine 3.0 * 10
9-4.0 * 10
9under Pa by CO
2be filled with former wine, the filling finished product that obtains.
Soak time described in step (2) is 12 hours.
31 ℃-35 ℃ of the temperature of fermentation in step (3).
Loquat bubble wine mouthfeel alcohol of the present invention just, is often drunk and is had obvious nourishing function, can prevent or respiratory tract disease and lung's pollution diseases such as assisting therapy cough, der Halsschmerz, en.This wine contains multiple amino acids and abundant VITAMIN, is suitable as very much Presents Giving.
Embodiment
Embodiment: a kind of loquat bubble wine, it is made as follows:
(1) select ripe loquat peeling stoning, then squeeze the juice standby;
(2) glutinous rice is eluriated totally, added water and mix, soak 12 hours, then adopt ordinary method to cook, cooling, standby;
(3) mass ratio of loquat juice and glutinous rice being pressed to 25-50:75-100 mixes, and stirs, and is placed in fermentor tank, and the active dry yeast of access total mass 0.2% is fermented, and fermentation time is controlled at 25-40 days, 31 ℃-35 ℃ of temperature; The quality of described glutinous rice is calculated by giving birth to glutinous rice;
(4) after fermentation ends, from the fermentor tank bottom valve, emit former wine, through the whizzer filter cleaner, the filtrate sterilization is standby;
(5), under 2-5 ℃, use gas wine mixing machine 3.0 * 10
9-4.0 * 10
9under Pa by CO
2be filled with former wine, the filling finished product that obtains.
Claims (3)
1. a loquat bubble wine is characterized in that it makes as follows:
(1) select ripe loquat peeling stoning, then squeeze the juice standby;
(2) glutinous rice is eluriated totally, added water and mix, soak, then adopt ordinary method to cook, cooling, standby;
(3) mass ratio of loquat juice and glutinous rice being pressed to 25-50:75-100 mixes, and stirs, and is placed in fermentor tank, and the active dry yeast of access total mass 0.2% is fermented, and fermentation time is controlled at 25-40 days; The quality of described glutinous rice is calculated by giving birth to glutinous rice;
(4) after fermentation ends, from the fermentor tank bottom valve, emit former wine, through the whizzer filter cleaner, the filtrate sterilization is standby;
(5), under 2-5 ℃, use gas wine mixing machine 3.0 * 10
9-4.0 * 10
9under Pa by CO
2be filled with former wine, the filling finished product that obtains.
2. loquat bubble wine as claimed in claim 1, is characterized in that the soak time described in step (2) is 12 hours.
3. loquat bubble wine as claimed in claim 1, is characterized in that 31 ℃-35 ℃ of the middle temperature of fermenting of step (3).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310469012.4A CN103484304A (en) | 2013-10-10 | 2013-10-10 | Loquat sparkling wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310469012.4A CN103484304A (en) | 2013-10-10 | 2013-10-10 | Loquat sparkling wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103484304A true CN103484304A (en) | 2014-01-01 |
Family
ID=49824906
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310469012.4A Pending CN103484304A (en) | 2013-10-10 | 2013-10-10 | Loquat sparkling wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103484304A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104371878A (en) * | 2014-11-25 | 2015-02-25 | 重庆市南岸区广阳镇回龙枇杷种植观光园 | Preparation method of loquat distilled liquor |
| CN104479960A (en) * | 2014-12-24 | 2015-04-01 | 四川省食品发酵工业研究设计院 | Dry loquat wine and making method thereof |
| CN104629985A (en) * | 2015-01-14 | 2015-05-20 | 苏州市新同里红酒业有限公司 | Loquat fruit wine and production method thereof |
| CN108676645A (en) * | 2018-05-22 | 2018-10-19 | 中玺（天津）枣业技术工程中心 | Jujube bubble wine and preparation process |
| CN113444603A (en) * | 2021-07-19 | 2021-09-28 | 浙江农林大学 | Preparation method of functional hibiscus flower and loquat wine |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN88101235A (en) * | 1988-03-12 | 1988-09-28 | 赵元藩 | A kind of preparation method of pomegranate drink |
| CN1363652A (en) * | 2001-10-15 | 2002-08-14 | 马兴宝 | Fermented grains-fruit juice wine and its brewing process |
| CN101591607A (en) * | 2009-07-09 | 2009-12-02 | 杭州同福永酿酒有限公司 | Brewing method for loquat wine |
-
2013
- 2013-10-10 CN CN201310469012.4A patent/CN103484304A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN88101235A (en) * | 1988-03-12 | 1988-09-28 | 赵元藩 | A kind of preparation method of pomegranate drink |
| CN1363652A (en) * | 2001-10-15 | 2002-08-14 | 马兴宝 | Fermented grains-fruit juice wine and its brewing process |
| CN101591607A (en) * | 2009-07-09 | 2009-12-02 | 杭州同福永酿酒有限公司 | Brewing method for loquat wine |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104371878A (en) * | 2014-11-25 | 2015-02-25 | 重庆市南岸区广阳镇回龙枇杷种植观光园 | Preparation method of loquat distilled liquor |
| CN104371878B (en) * | 2014-11-25 | 2016-03-02 | 重庆市南岸区广阳镇回龙枇杷种植观光园 | The preparation method of loquat liquor |
| CN104479960A (en) * | 2014-12-24 | 2015-04-01 | 四川省食品发酵工业研究设计院 | Dry loquat wine and making method thereof |
| CN104629985A (en) * | 2015-01-14 | 2015-05-20 | 苏州市新同里红酒业有限公司 | Loquat fruit wine and production method thereof |
| CN108676645A (en) * | 2018-05-22 | 2018-10-19 | 中玺（天津）枣业技术工程中心 | Jujube bubble wine and preparation process |
| CN113444603A (en) * | 2021-07-19 | 2021-09-28 | 浙江农林大学 | Preparation method of functional hibiscus flower and loquat wine |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140101 |