CN103695246B - Hawthorn wine and preparation method thereof - Google Patents

Abstract

A hawthorn wine belongs to the technical field of food processing and biological fermentation, comprising 100-120 parts of hawthorn, 40-50 parts of grapes, 20-30 parts of white sugar and 50-80 parts of red beans. The production method includes raw material processing, hawthorn fermentation, red bean fermentation, mixed distillation, aging and sterilization. After the hawthorn and red beans are fermented separately, the fermented products of the two are mixed, then distilled, and the distilled liquid is aged. -5 months, sterilization to obtain hawthorn wine of the present invention. The hawthorn provided by the invention is a fashionable nutritional drink with pleasant taste and balanced nutrition.

Description

A kind of hawthorn wine and preparation method thereof

technical field

The invention belongs to the technical field of food processing and biological fermentation, and in particular relates to a hawthorn wine and a preparation method thereof.

Background technique

With the continuous improvement of people's material living standards, the requirements for health care are also constantly improving. The most important thing is that people's requirements for diet and nutrition. A large number of health food and beverages have emerged on the market. Due to the It not only has the effect of quenching thirst, but also provides nutrition and refreshment. Therefore, beverages are very popular among people; different varieties of beverages contain varying amounts of sugar, acid, milk and various amino acids, vitamins, inorganic salts, etc. At present, there are many types and quantities of beverages on the market, but most beverages only provide nutrition in one or several aspects to the human body, and fail to provide nutrition in all aspects and regulate health; and most of the beverages on the market Additives are added to beverages, and long-term drinking will inevitably have certain side effects on the human body.

Contents of the invention

The purpose of the present invention is to provide a nutritious and reasonably matched daily drinking beverage, and provide a kind of hawthorn wine, including the following raw materials in parts by weight: 100-120 parts of hawthorn, 40-50 parts of grape, 20-30 parts of white sugar, red bean 50-80 servings

Hawthorn (Crataegus pinnatifida Bunge) is a plant of the genus Hawthorn in the family Rosaceae, also known as red fruit. It is an ideal tree species for controlling sand, preventing soil erosion and protecting water and soil resources. Its extensive planting provides a way to solve the problem of desertification in my country.

Hawthorn fruit tastes sour and sweet, slightly warm in nature, and contains a variety of nutrients. Biochemists have found that hawthorn fruit and leaves contain biologically active substances that are beneficial to the human body, including more than 30 flavonoids. The unique chemical components are triterpenes and Two types of flavonoid compounds determine that it has the functions of scavenging free radicals, anti-oxidation, anti-cancer, anti-cancer, effective and lasting effect of lowering blood pressure and lowering cholesterol, and has a relaxing effect on the coronary arteries of the heart; hawthorn fruit also contains 17 It is rich in various vitamins and trace elements. The content of calcium and iron ranks first in various fruits, as well as some unsaturated acids that are indispensable to human beings, such as linoleic acid and linolenic acid.

Grape (Vitis vinifera) belongs to the fruit of Vitis vinifera, a deciduous vine and one of the oldest plants in the world. The grape skin is thin and juicy, sweet and sour, rich in nutrition, and has the reputation of "Pearl of Crystal". Its fruit is bright in color and rich in nutrition. The sugar content of the fruit reaches 10% to 30%, and contains a variety of trace elements. It also has the effect of improving human health and treating neurasthenia and excessive fatigue. Grape seeds can resist oxidation, lighten pigmentation, regulate dry skin caused by endocrine disorders, reduce melanin, whiten skin, and remove chloasma.

Red beans are low in calories, rich in vitamin E and active ingredients such as potassium, magnesium, phosphorus, zinc, and selenium. They are typical high-potassium foods. It has a variety of effects, and has good effects in treating enteritis, dysentery, diarrhea, and sores, carbuncles, and boils. The content of red bean protein lysine is relatively high. According to traditional Chinese medicine, the smell of red beans is sweet, sour, flat, non-toxic, and has the effect of dispelling dampness and nourishing the spleen. It is more suitable for people with weak spleen and stomach. Various uses such as atherosclerosis, edema as before due to various causes, heat dissipation, heat detoxification, stomach strengthening, etc.

The production method of hawthorn wine of the present invention comprises raw material processing, hawthorn fermentation, red bean fermentation, mixed distillation, aging and sterilization, and the specific production steps are:

1) Raw material processing, clean the hawthorn and grapes, drain the water, and then crush the hawthorn;

2) Hawthorn fermentation, put the broken hawthorn in a closed fermentation tank and spread out a layer, then put the grapes on the hawthorn, put the sugar on the grapes, then put the hawthorn, put in the grapes, sugar and other raw materials in turn, until 3/4 of the fermentation tank, sealed and fermented for 10-15 days, controlled the temperature of the fermentation tank at 25-28°C, stirred once every 2-4 intervals, after the fermentation was completed, compressed and filtered to obtain the hawthorn fermentation liquid;

3) Fermentation of red beans, soak the red beans in water for 60-200 minutes, then boil the red beans until rotten, put the red beans in a cool and airtight space to ferment for 5-10 days, control the temperature at 18-25°C, and open it every 2-3 days, Obtain fermented red beans;

4) Mixed distillation, the hawthorn fermented liquid and fermented red beans are evenly mixed, soaked for 3-6 hours, and then placed in a distillation kettle for distillation to obtain slip-out liquid and residual liquid;

5) Aging, put the liquid obtained in step 4) into a fermenter for sealing and aging for 3-5 months, keeping the temperature at 18-25°C;

6) Sterilization, put the hawthorn wine into the temperature of 70-85°C to sterilize for 10-15min, and pack the hawthorn wine of the present invention.

In the hawthorn fermentation, the thickness of the rolled hawthorn is 2-3cm, the thickness of the grape is 1-2cm, and the thickness of the white sugar is 0.1-0.3cm.

After the hawthorn is fermented and sealed for 5 days, it is stirred once, and then stirred once every 2-4 days.

For the red bean fermentation, after the red beans are boiled, they are placed in a cool and airtight space for fermentation, and the surface of the red beans is covered with straw or rice ears to reduce the contact between the red beans and oxygen.

The outstanding substantive progress and remarkable features of the present invention are: the hawthorn wine of the present invention combines the active ingredients in the three nutritious foods of hawthorn, grape and red bean into the hawthorn wine of the present invention, which has multiple nutritional components and relatively balanced nutrition. The mellow taste of red beans makes up for the sourness of hawthorn, achieving a pleasant taste effect.

Specific implementation method

Example 1

100 parts of hawthorn, 45 parts of grapes, 20 parts of white sugar, 50 parts of red beans.

1) Raw material processing, wash the hawthorn and grapes separately, drain the water, and then crush the hawthorn;

2) Hawthorn fermentation, put the broken hawthorn in a closed fermentation tank and spread out a layer, then put the grapes on the hawthorn, put the sugar on the grapes, then put the hawthorn, put in the grapes, sugar and other raw materials in turn, until 3/4 of the fermentation tank, sealed and fermented for 10-15 days, controlled the temperature of the fermentation tank at 25-28°C, stirred once every 2-4 intervals, after the fermentation was completed, compressed and filtered to obtain the hawthorn fermentation liquid;

3) Fermentation of red beans, soak the red beans in water for 60-200 minutes, then boil the red beans until rotten, put the red beans in a cool and airtight space to ferment for 5-10 days, control the temperature at 18-25°C, and open it every 2-3 days, Obtain fermented red beans;

4) Mixed distillation, the hawthorn fermented liquid and fermented red beans are evenly mixed, soaked for 3-6 hours, and then placed in a distillation kettle for distillation to obtain slip-out liquid and residual liquid;

5) Aging, put the slip-out solution obtained in step 4) into a fermenter for 3-5 months, keep the temperature at 18-25°C, and obtain the hawthorn wine stock solution;

6) Sterilization, put the stock solution of the hawthorn wine into the temperature of 70-85°C to sterilize for 10-15 minutes, and pack the hawthorn wine of the present invention.

Example 2

120 parts of hawthorn, 50 parts of grapes, 30 parts of white sugar, 80 parts of red beans.

Preparation method is the same as embodiment 1

Example 3

110 parts of hawthorn, 40 parts of grapes, 25 parts of white sugar, 65 parts of red beans.

1) Raw material processing, wash the hawthorn and grapes separately, drain the water, and then crush the hawthorn;

2) Hawthorn fermentation, put the broken hawthorn into a closed fermentation tank and spread out a layer with a thickness of 2-3cm, then put the grapes on the hawthorn with a thickness of 1-2cm, and then put the sugar on the grapes to a thickness of 1-2cm 0.1-0.3cm, then put in hawthorn, then put in grapes, sugar and other raw materials in turn, until 3/4 of the fermentation tank, seal and ferment for 10-15 days, control the temperature of the fermentation tank at 25-28 °C, seal and ferment for 5 days , stirring once at intervals of 2-4, after the fermentation is over, compress and filter to obtain the hawthorn fermentation liquid;

3) Red beans are fermented. Soak the red beans in water for 60-200 minutes, then boil the red beans until they are rotten, put the red beans in a cool and airtight space to ferment for 5-10 days, cover the surface of the red beans with straw or rice ears, and control the temperature at 18-25 ℃, open once every 2-3 days to obtain fermented red beans;

4) Mixed distillation, the hawthorn fermented liquid and fermented red beans are evenly mixed, soaked for 3-6 hours, and then placed in a distillation kettle for distillation to obtain slip-out liquid and residual liquid;

5) Aging, put the slip-out solution obtained in step 4) into a fermenter for 3-5 months, keep the temperature at 18-25°C, and obtain the hawthorn wine stock solution;

6) Sterilization, put the hawthorn wine into the temperature of 70-85°C to sterilize for 10-15min, and pack the hawthorn wine of the present invention.

Example 4

115 parts of hawthorn, 46 parts of grapes, 27 parts of white sugar, 70 parts of red beans.

Preparation method is the same as embodiment 3.

Claims (3)

1. A hawthorn wine, characterized in that, comprises the following raw materials in parts by weight, 100-120 parts of hawthorn, 40-50 parts of grapes, 20-30 parts of white sugar, 50-80 parts of red beans; its preparation method comprises raw material processing, hawthorn Fermentation, red bean fermentation, mixed distillation, aging and sterilization, the specific production steps are: 1) Raw material processing, clean the hawthorn and grapes, drain the water, and then crush the hawthorn; 2) Fermentation of hawthorn, put the broken hawthorn into a closed fermentation tank and spread out a layer, then put the grapes on the hawthorn, then put the sugar on the grapes, then put the hawthorn, put in the grapes, sugar raw materials in turn, until fermentation 3/4 of the vat, sealed and fermented for 10-15 days, and the temperature of the fermented vat was controlled at 25-28°C. After 5 days of sealed fermentation, stir once, and then stir once every 2-4 days. After the fermentation, compress and filter to obtain hawthorn fermentation broth; 3) Fermentation of red beans, soak the red beans in water for 60-200 minutes, then boil the red beans until rotten, put the red beans in a cool and airtight space to ferment for 5-10 days, control the temperature at 18-25°C, and open it every 2-3 days, Obtain fermented red beans; 4) Mixed distillation, the hawthorn fermented liquid and fermented red beans are evenly mixed, soaked for 3-6 hours, and then put into a still for distillation to obtain distillate and residual liquid; 5) Aging, put the distillate obtained in step 4) into a fermentation tank and seal it for aging for 3-5 months, keeping the temperature at 18-25°C to obtain the hawthorn wine stock solution; 6) Sterilization, put the raw liquid of hawthorn wine into the temperature of 70-85°C to sterilize for 10-15 minutes, and pack the hawthorn wine. 2. The hawthorn wine according to claim 1, characterized in that, during the fermentation of the hawthorn, the thickness of the rolled hawthorn is 2-3cm, the thickness of the grape is 1-2cm, and the thickness of the white sugar is 0.1-0.3cm. 3. The hawthorn wine according to claim 1, characterized in that, the red beans are fermented, and after the red beans are boiled, they are placed in a cool and airtight space to ferment, and the surface of the red beans is covered with straw or rice ears to reduce the amount of red beans and red beans. Oxygen exposure.