CN1052507C - Fresh lycium Chinense with stalk wine and its brewage process - Google Patents
Fresh lycium Chinense with stalk wine and its brewage process Download PDFInfo
- Publication number
- CN1052507C CN1052507C CN96122224A CN96122224A CN1052507C CN 1052507 C CN1052507 C CN 1052507C CN 96122224 A CN96122224 A CN 96122224A CN 96122224 A CN96122224 A CN 96122224A CN 1052507 C CN1052507 C CN 1052507C
- Authority
- CN
- China
- Prior art keywords
- wine
- weight
- carpopodium
- fructus lycii
- fresh
- 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.)
- Expired - Fee Related
Links
Images
Landscapes
- Alcoholic Beverages (AREA)
Abstract
The present invention relates to lycium chinense wine and a brewing method thereof. Fresh matrimony vine with a stem is used as a raw material, and after the fresh matrimony vine with the stem is processed by cupric sulfate in a decorated way, the fresh matrimony vine with the stem is mixed and soaked with spirit in which ascorbic acids and ethyl maltol are added in the mode of ageing. The fresh fruit lycium chinense wine made by the method has the advantages of soft wine color and plump and vivid fruit particles.
Description
The present invention relates to a kind of Lycium chinense wine and brew method thereof, particularly a kind of brew method of the fresh fructus lycii wine with carpopodium.
Lycium chinense wine is traditional chartreuse, and very high nutrition and pharmaceutical use are arranged.The brew method of existing Lycium chinense wine mainly contains following three kinds, and one is soaking wine, and the 2nd, blended liquor, the 3rd, fermented wine.Selecting dried fruit of lycium barbarum for use is raw material, remove impurity such as carpopodium, soak the soaking wine that forms with white spirit mixed by a certain percentage, though can embody color and luster and the shape of matrimony vine intuitively, the shrinkage of matrimony vine outward appearance, color and luster dimness, the fruit grain easily sinks, and matrimony vine is in drying process, and part nutrition and pharmaceutically-active ingredients are destroyed and lose, and can not all utilize.Blend the blended liquor that forms, coarse mouthfeel, aftertaste sweet-smelling deficiency with fresh lycium chinense juice and liquor or edible ethanol allotment.With juice from Chinese wolfberry (meat) is the fermentation fruit wine that main raw material forms through zymamsis, though can both embody the characteristic of Lycium chinense wine well on color and luster and mouthfeel smell, can not directly experience the face shaping of new fresh fructus lycii and tempting color.
The objective of the invention is to the deficiency at existing Lycium chinense wine, it is raw material that a kind of fresh fructus lycii with carpopodium is provided, the Lycium chinense wine and the brew method thereof that form with a certain amount of white spirit mixed, immersion, ageing.
Technical scheme of the present invention is achieved in that a kind of band carpopodium fresh fructus lycii wine and brew method thereof, it is characterized in that wine and women-sensual pursuits is soft, the fruit grain is scarlet in the wine, carpopodium is dark green, to be with the carpopodium fresh fructus lycii selected, after the cleaning, in concentration is 5-8% (weight), temperature blanching 40-60 second in 95-100 ℃ copper-bath, cooling off rinsing again drains stand-by, base wine selects that to add concentration be that 0.4-0.8% (weight) xitix and concentration are the liquor of 15-25PPm veltol plus for use, the 8-30% (weight) that drains band carpopodium fresh fructus lycii is packed in the bottle, the reinject basic wine of 70-92% seals ageing and makes.
Advantage of the present invention is as follows: 1. the Lycium chinense wine that makes by the present invention, and wine and women-sensual pursuits is soft, and the fruit grain is bright in colour in the wine, can show the characteristic of medlar fresh fruit intuitively; 2. to select the fresh fructus lycii of band carpopodium for use be raw material in the present invention, except the nutrition of matrimony vine and pharmaceutically-active ingredients preserve more complete, increased the nutrition and the pharmacologically active of carpopodium again; 3. the xitix and the veltol plus of the present invention's interpolation had both increased nutrition in the wine, made the medlar fresh fruit color and luster of band carpopodium keep permanent again.
Fig. 1 is a process flow sheet of the present invention.
In conjunction with the accompanying drawings the present invention is done further narration.
Embodiment 1:
Fresh fructus lycii with firm harvesting eight, nine maturation zone carpopodiums is a raw material, through selected, clean after, put into that to contain 8% temperature be 98 ℃ copper-bath blanching 45 seconds, protect look, put into normal temperature and cool off post rinse, remove copper-bath remaining on the matrimony vine, standby after draining.Base wine is that the L-xitix that adds 0.6% (weight) is a colour protecting agent based on 48 degree liquor, and the 20PPm veltol plus is a quality improver, and stirring and evenly mixing forms.The first standby band carpopodium fresh fructus lycii of draining of 10% (weight) of in bottle, packing into, the soaking wine of reinject 90% (weight) is sealed, and ageing got product more than 2 months.
Embodiment 2:
Fresh fructus lycii with firm harvesting eight, nine maturation zone carpopodiums is a raw material, through selected, clean after, put into that to contain 6% temperature be 98 ℃ copper-bath blanching 50 seconds, protect look, put into normal temperature and cool off post rinse, remove copper-bath remaining on the matrimony vine, standby after draining.Base wine is that the L-xitix that adds 0.6% (weight) is a colour protecting agent based on 52 degree liquor, and the 15PPm veltol plus is a quality improver, and stirring and evenly mixing forms.The first standby band carpopodium fresh fructus lycii of draining of 15% (weight) of in bottle, packing into, the soaking wine of reinject 85% (weight) is sealed, and ageing got product more than 2 months.
Embodiment 3:
Fresh fructus lycii with firm harvesting eight, nine maturation zone carpopodiums is a raw material, through selected, clean after, put into that to contain 8% temperature be 95 ℃ copper-bath blanching 55 seconds, protect look, put into normal temperature and cool off post rinse, remove copper-bath remaining on the matrimony vine, standby after draining.Base wine is that the L-xitix that adds 0.7% (weight) is a colour protecting agent based on 60 degree liquor, and the 20PPm veltol plus is a quality improver, and stirring and evenly mixing forms.The first standby band carpopodium fresh fructus lycii of draining of 12% (weight) of in bottle, packing into, the soaking wine of reinject 88% (weight) is sealed, and ageing got product more than 2 months.
Embodiment 4:
Fresh fructus lycii with firm harvesting eight, nine maturation zone carpopodiums is a raw material, through selected, clean after, put into that to contain 7% temperature be 95 ℃ copper-bath blanching 50 seconds, protect look, put into normal temperature and cool off post rinse, remove copper-bath remaining on the matrimony vine, standby after draining.Base wine is that the L-xitix that adds 0.7% (weight) is a colour protecting agent based on 48 degree liquor, and the 20PPm veltol plus is a quality improver, and stirring and evenly mixing forms.The first standby band carpopodium fresh fructus lycii of draining of 20% (weight) of in bottle, packing into, the soaking wine of reinject 80% (weight) is sealed, and ageing got product more than 2 months.
Embodiment 5:
Fresh fructus lycii with firm harvesting eight, nine maturation zone carpopodiums is a raw material, through selected, clean after, put into that to contain 7.5% temperature be 96 ℃ copper-bath blanching 60 seconds, protect look, put into normal temperature and cool off post rinse, remove copper-bath remaining on the matrimony vine, standby after draining.Base wine is that the L-xitix that adds 0.5% (weight) is a colour protecting agent based on 52 degree liquor, and the 15PPm veltol plus is a quality improver, and stirring and evenly mixing forms.The first standby band carpopodium fresh fructus lycii of draining of 18% (weight) of in bottle, packing into, the soaking wine of reinject 82% (weight) is sealed, and ageing got product more than 2 months.
Embodiment 6:
Fresh fructus lycii with firm harvesting eight, nine maturation zone carpopodiums is a raw material, through selected, clean after, put into that to contain 8% temperature be 98 ℃ copper-bath blanching 55 seconds, protect look, put into normal temperature and cool off post rinse, remove copper-bath remaining on the matrimony vine, standby after draining.Base wine is that the L-xitix that adds 0.6% (weight) is a colour protecting agent based on 48 degree liquor, and the 15PPm veltol plus is a quality improver, and stirring and evenly mixing forms.The first standby band carpopodium fresh fructus lycii of draining of 8% (weight) of in bottle, packing into, the soaking wine of reinject 92% (weight) is sealed, and ageing got product more than 2 months.
Claims (1)
1. fresh fructus lycii wine with carpopodium, this wine wine and women-sensual pursuits is soft, the fruit grain is scarlet in the wine, carpopodium is dark green, it is prepared by following method: will be with the carpopodium fresh fructus lycii selected, after the cleaning, in concentration is 5-8% (weight), temperature blanching 40-60 second in 95-100 ℃ copper-bath, cooling off rinsing again drains stand-by, base wine selects that to add concentration be that 0.4-0.8% (weight) xitix and concentration are the liquor of 15-25PPm veltol plus for use, the 8-30% (weight) that drains band carpopodium fresh fructus lycii is packed in the bottle, the reinject basic wine of 70-92% seals ageing and makes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96122224A CN1052507C (en) | 1996-10-23 | 1996-10-23 | Fresh lycium Chinense with stalk wine and its brewage process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96122224A CN1052507C (en) | 1996-10-23 | 1996-10-23 | Fresh lycium Chinense with stalk wine and its brewage process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1153818A CN1153818A (en) | 1997-07-09 |
| CN1052507C true CN1052507C (en) | 2000-05-17 |
Family
ID=5127181
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN96122224A Expired - Fee Related CN1052507C (en) | 1996-10-23 | 1996-10-23 | Fresh lycium Chinense with stalk wine and its brewage process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1052507C (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102199509B (en) * | 2011-04-15 | 2012-10-10 | 张明洞 | Method for preparing podocarpus seed and receptacle wine |
| CN104630009B (en) * | 2015-02-23 | 2016-06-08 | 酒口袋（上海）投资控股有限公司 | Liver-protecting white spirit of resisting alcoholic hepatic injury and preparation method thereof |
| CN104745416B (en) * | 2015-02-23 | 2017-01-25 | 酒口袋（上海）投资控股有限公司 | Healthcare white spirit for tonifying Qi and strengthening spleen and preparation method thereof |
| CN106701387A (en) * | 2015-08-05 | 2017-05-24 | 史庆华 | Fruit wine brewed from wild Acanthopanax Sessiliflorus fruit and brewing method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1068366A (en) * | 1992-07-24 | 1993-01-27 | 四川省宜宾杞酒厂 | Qi wine |
| CN1077744A (en) * | 1992-04-21 | 1993-10-27 | 河北省科学院微生物研究所 | Process for preparation of fermentation Chinese wolfberry fruit wine |
| CN1106455A (en) * | 1994-02-07 | 1995-08-09 | 麻城市枸杞开发研究所 | Lycium chinense wine |
| CN1118372A (en) * | 1994-09-10 | 1996-03-13 | 罗振大 | Brewing method for Barbary Wolfberry wine |
-
1996
- 1996-10-23 CN CN96122224A patent/CN1052507C/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1077744A (en) * | 1992-04-21 | 1993-10-27 | 河北省科学院微生物研究所 | Process for preparation of fermentation Chinese wolfberry fruit wine |
| CN1068366A (en) * | 1992-07-24 | 1993-01-27 | 四川省宜宾杞酒厂 | Qi wine |
| CN1106455A (en) * | 1994-02-07 | 1995-08-09 | 麻城市枸杞开发研究所 | Lycium chinense wine |
| CN1118372A (en) * | 1994-09-10 | 1996-03-13 | 罗振大 | Brewing method for Barbary Wolfberry wine |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1153818A (en) | 1997-07-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1052507C (en) | Fresh lycium Chinense with stalk wine and its brewage process | |
| CN108395950A (en) | A kind of preparation method of red heart red pitaya wine | |
| CN105011096A (en) | Black garlic sauce and preparation method thereof | |
| CN111149888A (en) | A preparation method of summer-autumn green tea with reduced bitterness and astringency and improved fruity flavor and quality, and prepared summer-autumn green tea | |
| CN110558541A (en) | preparation method of clausena lansium and smoked plum chili sauce | |
| CN111264759B (en) | Method for making refrigerated instant purple glutinous rice | |
| KR101368382B1 (en) | Method for manufacturing tradition liquor using butia capitata | |
| KR101565784B1 (en) | Manufacturing method of vitamin makgeolli using vitamin tree fruit, and vitamin makgeolli manufactured by the same | |
| CN1199094A (en) | Process for preparation of Pyracantha fortuneana wine | |
| CN1224054A (en) | Fruit juice beer and its making process | |
| CN103976222A (en) | Bouquet blueberry-containing steamed cake and making method thereof | |
| CN104877877A (en) | Preparation method of rose honey wine | |
| CN1204830C (en) | Jam of dried orange peel and making method | |
| KR102672021B1 (en) | Preparing method for kalguksu noodles containing nogak | |
| WO2024177169A1 (en) | Seasoning sauce containing fermented green tea extract for fermented seafood, fermented seafood containing same, and manufacturing method therefor | |
| CN1676007A (en) | Method for preparing soy sauce garlic head | |
| CN108719899A (en) | A kind of orange peel jelly and preparation method thereof | |
| CN108402444A (en) | A kind of preparation method and capsicum paste of quick-fried in oil capsicum paste | |
| CN1416737A (en) | Soy sauce making process and product thereof | |
| CN109805338A (en) | A kind of system and method preparing composite flavor based on low temperature complex technique | |
| KR100440796B1 (en) | How to make apple miso | |
| KR102241262B1 (en) | Method for producing apple Chojigemi and apple Chojigemi produced by the same method | |
| KR101525101B1 (en) | Method for manufacturing seed of soybean paste, soybean paste and seasoned soybean paste ausing the same | |
| KR102296262B1 (en) | manufacturing method of Makkolli using taro | |
| KR20190063632A (en) | Wax gourd rice wine and manufacturaring process for the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |