CN108795623A - A kind of preparation method for nourishing pomegranate wine - Google Patents
A kind of preparation method for nourishing pomegranate wine Download PDFInfo
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- CN108795623A CN108795623A CN201810630518.1A CN201810630518A CN108795623A CN 108795623 A CN108795623 A CN 108795623A CN 201810630518 A CN201810630518 A CN 201810630518A CN 108795623 A CN108795623 A CN 108795623A
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- 235000014101 wine Nutrition 0.000 title claims abstract description 66
- 235000014360 Punica granatum Nutrition 0.000 title claims abstract description 64
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 241000219991 Lythraceae Species 0.000 title claims abstract 19
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 238000011017 operating method Methods 0.000 claims abstract description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 47
- 238000002156 mixing Methods 0.000 claims description 38
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 37
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 35
- 235000020097 white wine Nutrition 0.000 claims description 20
- 238000000855 fermentation Methods 0.000 claims description 16
- 230000004151 fermentation Effects 0.000 claims description 16
- 239000000463 material Substances 0.000 claims description 15
- 240000007594 Oryza sativa Species 0.000 claims description 10
- 235000007164 Oryza sativa Nutrition 0.000 claims description 10
- 241000209140 Triticum Species 0.000 claims description 10
- 235000021307 Triticum Nutrition 0.000 claims description 10
- 240000008042 Zea mays Species 0.000 claims description 10
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 10
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 10
- 235000005822 corn Nutrition 0.000 claims description 10
- 235000012907 honey Nutrition 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 10
- 235000009566 rice Nutrition 0.000 claims description 10
- 239000002893 slag Substances 0.000 claims description 10
- 241000220324 Pyrus Species 0.000 claims description 6
- 235000021017 pears Nutrition 0.000 claims description 6
- 240000008397 Ganoderma lucidum Species 0.000 claims description 5
- 235000001637 Ganoderma lucidum Nutrition 0.000 claims description 5
- 244000241838 Lycium barbarum Species 0.000 claims description 5
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 5
- 244000246386 Mentha pulegium Species 0.000 claims description 5
- 235000016257 Mentha pulegium Nutrition 0.000 claims description 5
- 235000004357 Mentha x piperita Nutrition 0.000 claims description 5
- 241000218231 Moraceae Species 0.000 claims description 5
- 235000008708 Morus alba Nutrition 0.000 claims description 5
- 244000242564 Osmanthus fragrans Species 0.000 claims description 5
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims description 5
- 241000180649 Panax notoginseng Species 0.000 claims description 5
- 235000003143 Panax notoginseng Nutrition 0.000 claims description 5
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 5
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 5
- 239000004698 Polyethylene Substances 0.000 claims description 5
- 241000508269 Psidium Species 0.000 claims description 5
- 240000001341 Reynoutria japonica Species 0.000 claims description 5
- 235000018167 Reynoutria japonica Nutrition 0.000 claims description 5
- 229960004494 calcium gluconate Drugs 0.000 claims description 5
- 235000013927 calcium gluconate Nutrition 0.000 claims description 5
- 239000004227 calcium gluconate Substances 0.000 claims description 5
- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical compound [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 235000008434 ginseng Nutrition 0.000 claims description 5
- 235000001050 hortel pimenta Nutrition 0.000 claims description 5
- 229910052751 metal Inorganic materials 0.000 claims description 5
- 239000002184 metal Substances 0.000 claims description 5
- -1 polyethylene Polymers 0.000 claims description 5
- 229920000573 polyethylene Polymers 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 2
- 244000131316 Panax pseudoginseng Species 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 4
- 244000294611 Punica granatum Species 0.000 description 45
- 241000208340 Araliaceae Species 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000021028 berry Nutrition 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241001164374 Calyx Species 0.000 description 1
- 241000006479 Cyme Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 102000011782 Keratins Human genes 0.000 description 1
- 108010076876 Keratins Proteins 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
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- 238000000926 separation method Methods 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/06—Fungi, e.g. yeasts
- A61K36/07—Basidiomycota, e.g. Cryptococcus
- A61K36/074—Ganoderma
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/25—Araliaceae (Ginseng family), e.g. ivy, aralia, schefflera or tetrapanax
- A61K36/258—Panax (ginseng)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/53—Lamiaceae or Labiatae (Mint family), e.g. thyme, rosemary or lavender
- A61K36/534—Mentha (mint)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/70—Polygonaceae (Buckwheat family), e.g. spineflower or dock
- A61K36/704—Polygonum, e.g. knotweed
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
- A61K36/815—Lycium (desert-thorn)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P25/00—Drugs for disorders of the nervous system
- A61P25/20—Hypnotics; Sedatives
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P29/00—Non-central analgesic, antipyretic or antiinflammatory agents, e.g. antirheumatic agents; Non-steroidal antiinflammatory drugs [NSAID]
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Abstract
A kind of preparation method for nourishing pomegranate wine is related to pomegranate product processing technical field, it is characterised in that：Including following operating procedure, raw material makes, is impregnated, is allocated, further ferments.The method of the present invention is reasonable, simple operation, good mouthfeel, nourishes body.
Description
Technical field
The present invention relates to pomegranate products to process technical field, and in particular to a kind of preparation method for nourishing pomegranate wine.
Background technology
Pomegranate (scientific name：Punica granatum L.) deciduous tree or shrub；Dan Ye, usually to raw or fasciation, no support
Leaf.Flower basidixed or nearly basidixed, single raw or several fasciations or composition cyme, nearly bell, sliver 5-9, petal 5-9, more gauffers,
Imbricate arranges；Ovule is most.Berry is spherical, and top harbors calyx lobes, and pericarp is thick；Seed is most, and berry is subsphaeroidal, fruit
The ripe phase 9-10 months.Exosper meat is translucent, succulence；Endotesta keratin.
Nature and flavor are sweet, sour and astringent, warm, have desinsection, convergence, puckery intestines, stop dysentery and other effects.Pomegranate fruit is full of nutrition, vitamin C
Content is higher by one or two times than apple, pears.
Distribution：The Balkan Peninsula to Iran and its neighbouring area is originated in, there is plantation in global temperate zone and the torrid zone.
Also a large amount of wild ancient stones are distributed on the barren hill for examining even river two sides of 1700-3000 meters of Chinese Three Rivers regions height above sea level
Pomegranate group.There is cultivation in Chinese north and south, larger with the ground such as Jiangsu, Henan cultivated area, and cultivates some more good kinds,
The crystal pomegranate and fruitlet pomegranate in wherein Jiangsu are all preferable kinds.
And pomegranate wine system uses pomegranate for primary raw material, and through broken, fermentation, separation, fruit wine made of ageing allotment.
But the number of degrees of present pomegranate wine are all relatively low, are similar to pomegranate drink, and the nutritional ingredient in pomegranate wine
It is not special height, audient face is smaller.
Invention content
Technical problem to be solved by the present invention lies in overcoming existing technological deficiency to provide, a kind of method is reasonable, operates just
Victory, good mouthfeel, nourish body a kind of nourishing pomegranate wine preparation method.
The technical problems to be solved by the invention are realized using technical solution below：
A kind of preparation method for nourishing pomegranate wine, it is characterised in that：Including following operating procedure,
Step 1: raw material makes：
I is spare as the obtained mixed juice of raw material using fresh mixed fruit；
II using fresh pomegranate fruit as raw material, and the guava juice and sugar content that obtained sugar content is 12-15% respectively are 67-
70% pomegranate inspissated juice is spare；
III mixes to obtain mixed liquor by I with the juice in II, pectase is then added, mixing distiller's yeast ferments, control temperature
It ferments, ferments 12-15 days at 15-18 DEG C；
Step 2: being impregnated：It chooses and expects with the pomegranate fruit of II identical weight and nourishing, be then placed in 40-42 degree
It carries out impregnating 8-11 days in white wine, be then heated to 56-70 DEG C and continue 5-7 hour of constant temperature, then cool to room temperature and go
Slag stays former wine and spare；
Step 3: being allocated：Stoste after fermenting in III is mixed with the former wine in step 2 and continuously adds 40 degree
White wine be stirred and be mixed to get mixing wine；
Step 4: further fermentation：Mixing wine is fermented 26-30 days at a temperature of 13-16 DEG C, is detached after fermentation
Then wine foot is sealed in double-layer polyethylene polybag, is placed in high-pressure bottle, 400- is forced under the conditions of 20 DEG C of product temperature
High pressure sterilization is carried out 8-12 minutes to former wine after 600MPa, then wine liquid is placed at 2-4 DEG C and is refrigerated 80-120 days；
A kind of mixed fruit of the step and the mass ratio of pomegranate fruit are 1：3；
Mixed fruit in described I includes the apple according to mass ratio：Pears：Mulberries：Sweet osmanthus：Calcium gluconate is 1：1：3：
2：1 is configured；
Mixed juice made from mixed fruit in described I is pure by what is squeezed the juice and removed slag in the environment of 8-10 DEG C
Then juice sterilizes 4-7 seconds at a temperature of 125-135 DEG C, is quickly cooled down；
Mixed liquor in described III：Pectase：The mass ratio for mixing distiller's yeast is 1：0.08：0.3；
Pomegranate fruit and nourishing material are uniformly put into metal basin in the step 2, the dipped pomegranate fruit of white wine and nourishing material
Upper surface；
The volume ratio 1.2 of stoste and former wine and white wine in the step 3：0.3：0.2；
The mixing distiller's yeast includes the wheat according to mass ratio：Glutinous rice：Corn：Roseleaf：Honey：Distiller's yeast is 1：1：
0.7：1：0.7：0.2 is configured；
It is described mixing distiller's yeast configuration mode be：Wheat, glutinous rice, corn, roseleaf are cleaned up and are smashed to pieces slagging,
It is subsequently poured into pot, honey is added, heat is 50-70 minutes stewing after being heated to 70-80 DEG C, mixes and mixes thoroughly with distiller's yeast again after cooling, sets
Enter wooden barrel to be sealed by fermentation 48-56 hours, it is spare to obtain mixing distiller's yeast；
The material that nourishes includes the ginseng according to mass ratio：Ganoderma lucidum：Matrimony vine：Radix Notoginseng：Peppermint：The fleece-flower root is 1：0.4：3：1：
1.4：0.9.
Beneficial effects of the present invention are：The number of degrees of alcohol content are higher than the number of degrees of the pomegranate wine of conventional 6-9 degree, such mouth
Feel more preferably mellowness, and the different fragrance and nutrition of pomegranate wine can be improved by mixed fruit, can increase a large amount of
The nutriments such as vitamin, calcium, for body and a kind of nourishing, and it is more better tasting than conventional distiller's yeast to mix distiller's yeast
It is strong, and have a strand light fragrance, and body can be nourished by nourishing material, have taste for tracheae, enteron aisle, blood etc.
The effect of benefit can play the effect of promoting blood circulation, pleasant, mental-tranquilization, clearing heat and expelling damp etc.；This makes it possible to whole raising wine
Whole mouthfeel and fragrance, and it is full of nutrition, and the stimulation to not having high wine essence when drinking can also play one
The fixed effect to nourish the body.The method of the present invention is reasonable, simple operation, good mouthfeel, nourishes body.
Specific implementation mode
In order to make the technical means, the creative features, the aims and the efficiencies achieved by the present invention be easy to understand, below into
One step illustrates the present invention.
Embodiment 1
A kind of preparation method for nourishing pomegranate wine, it is characterised in that：Including following operating procedure,
Step 1: raw material makes：
I is spare as the obtained mixed juice of raw material using fresh mixed fruit；
II using fresh pomegranate fruit as raw material, and the guava juice and sugar content that obtained sugar content is 12% respectively are 67%
Pomegranate inspissated juice is spare；
III mixes to obtain mixed liquor by I with the juice in II, pectase is then added, mixing distiller's yeast ferments, control temperature
It ferments, ferments 12 days at 15 DEG C；
Step 2: being impregnated：It chooses and expects with the pomegranate fruit of II identical weight and nourishing, be then placed in 40 degree of white wine
In impregnate 8 days, be then heated to 56 DEG C and continue 5 hours of constant temperature, then cool to room temperature and removing slag and stay former wine and standby
With；
Step 3: being allocated：Stoste after fermenting in III is mixed with the former wine in step 2 and continuously adds 40 degree
White wine be stirred and be mixed to get mixing wine；
Step 4: further fermentation：Mixing wine is fermented 26 days at a temperature of 13 DEG C, detaches wine foot after fermentation,
Then it is sealed in double-layer polyethylene polybag, is placed in high-pressure bottle, to original after being forced into 400MPa under the conditions of 20 DEG C of product temperature
Wine carries out high pressure sterilization 8 minutes, then wine liquid is placed at 2 DEG C and is refrigerated 80 days；
A kind of mixed fruit of the step and the mass ratio of pomegranate fruit are 1：3；
Mixed fruit in described I includes the apple according to mass ratio：Pears：Mulberries：Sweet osmanthus：Calcium gluconate is 1：1：3：
2：1 is configured；
Mixed juice made from mixed fruit in described I is the pure juice by being squeezed the juice and being removed slag in the environment of 8 DEG C
Then liquid sterilizes 4 seconds at a temperature of 125 DEG C, is quickly cooled down；
Mixed liquor in described III：Pectase：The mass ratio for mixing distiller's yeast is 1：0.08：0.3；
Pomegranate fruit and nourishing material are uniformly put into metal basin in the step 2, the dipped pomegranate fruit of white wine and nourishing material
Upper surface；
The volume ratio 1.2 of stoste and former wine and white wine in the step 3：0.3：0.2；
The mixing distiller's yeast includes the wheat according to mass ratio：Glutinous rice：Corn：Roseleaf：Honey：Distiller's yeast is 1：1：
0.7：1：0.7：0.2 is configured；
It is described mixing distiller's yeast configuration mode be：Wheat, glutinous rice, corn, roseleaf are cleaned up and are smashed to pieces slagging,
It is subsequently poured into pot, honey is added, heat is 50 minutes stewing after being heated to 70 DEG C, mixes and mixes thoroughly with distiller's yeast again after cooling, is placed in wooden barrel
It is sealed by fermentation 48 hours, it is spare to obtain mixing distiller's yeast；
The material that nourishes includes the ginseng according to mass ratio：Ganoderma lucidum：Matrimony vine：Radix Notoginseng：Peppermint：The fleece-flower root is 1：0.4：3：1：
1.4：0.9.
Embodiment 2
A kind of preparation method for nourishing pomegranate wine, it is characterised in that：Including following operating procedure,
Step 1: raw material makes：
I is spare as the obtained mixed juice of raw material using fresh mixed fruit；
II using fresh pomegranate fruit as raw material, and the guava juice and sugar content that obtained sugar content is 15% respectively are 70%
Pomegranate inspissated juice is spare；
III mixes to obtain mixed liquor by I with the juice in II, pectase is then added, mixing distiller's yeast ferments, control temperature
It ferments, ferments 15 days at 18 DEG C；
Step 2: being impregnated：It chooses and expects with the pomegranate fruit of II identical weight and nourishing, be then placed in 42 degree of white wine
In impregnate 11 days, be then heated to 70 DEG C and continue 7 hours of constant temperature, then cool to room temperature and removing slag and stay former wine and standby
With；
Step 3: being allocated：Stoste after fermenting in III is mixed with the former wine in step 2 and continuously adds 40 degree
White wine be stirred and be mixed to get mixing wine；
Step 4: further fermentation：Mixing wine is fermented 30 days at a temperature of 16 DEG C, detaches wine foot after fermentation,
Then it is sealed in double-layer polyethylene polybag, is placed in high-pressure bottle, to original after being forced into 600MPa under the conditions of 20 DEG C of product temperature
Wine carries out high pressure sterilization 12 minutes, then wine liquid is placed at 4 DEG C and is refrigerated 120 days；
A kind of mixed fruit of the step and the mass ratio of pomegranate fruit are 1：3；
Mixed fruit in described I includes the apple according to mass ratio：Pears：Mulberries：Sweet osmanthus：Calcium gluconate is 1：1：3：
2：1 is configured；
Mixed juice made from mixed fruit in described I is the pure juice by being squeezed the juice and being removed slag in the environment of 10 DEG C
Then liquid sterilizes 7 seconds at a temperature of 135 DEG C, is quickly cooled down；
Mixed liquor in described III：Pectase：The mass ratio for mixing distiller's yeast is 1：0.08：0.3；
Pomegranate fruit and nourishing material are uniformly put into metal basin in the step 2, the dipped pomegranate fruit of white wine and nourishing material
Upper surface；
The volume ratio 1.2 of stoste and former wine and white wine in the step 3：0.3：0.2；
The mixing distiller's yeast includes the wheat according to mass ratio：Glutinous rice：Corn：Roseleaf：Honey：Distiller's yeast is 1：1：
0.7：1：0.7：0.2 is configured；
It is described mixing distiller's yeast configuration mode be：Wheat, glutinous rice, corn, roseleaf are cleaned up and are smashed to pieces slagging,
It is subsequently poured into pot, honey is added, heat is 70 minutes stewing after being heated to 80 DEG C, mixes and mixes thoroughly with distiller's yeast again after cooling, is placed in wooden barrel
It is sealed by fermentation 56 hours, it is spare to obtain mixing distiller's yeast；
The material that nourishes includes the ginseng according to mass ratio：Ganoderma lucidum：Matrimony vine：Radix Notoginseng：Peppermint：The fleece-flower root is 1：0.4：3：1：
1.4：0.9.
Embodiment 3
A kind of preparation method for nourishing pomegranate wine, it is characterised in that：Including following operating procedure,
Step 1: raw material makes：
I is spare as the obtained mixed juice of raw material using fresh mixed fruit；
II using fresh pomegranate fruit as raw material, and the guava juice and sugar content that obtained sugar content is 14% respectively are 69%
Pomegranate inspissated juice is spare；
III mixes to obtain mixed liquor by I with the juice in II, pectase is then added, mixing distiller's yeast ferments, control temperature
It ferments, ferments 13 days at 17 DEG C；
Step 2: being impregnated：It chooses and expects with the pomegranate fruit of II identical weight and nourishing, be then placed in 40 degree of white wine
In impregnate 10 days, be then heated to 65 DEG C and continue 6 hours of constant temperature, then cool to room temperature and removing slag and stay former wine and standby
With；
Step 3: being allocated：Stoste after fermenting in III is mixed with the former wine in step 2 and continuously adds 40 degree
White wine be stirred and be mixed to get mixing wine；
Step 4: further fermentation：Mixing wine is fermented 28 days at a temperature of 14 DEG C, detaches wine foot after fermentation,
Then it is sealed in double-layer polyethylene polybag, is placed in high-pressure bottle, to original after being forced into 500MPa under the conditions of 20 DEG C of product temperature
Wine carries out high pressure sterilization 10 minutes, then wine liquid is placed at 3 DEG C and is refrigerated 110 days；
A kind of mixed fruit of the step and the mass ratio of pomegranate fruit are 1：3；
Mixed fruit in described I includes the apple according to mass ratio：Pears：Mulberries：Sweet osmanthus：Calcium gluconate is 1：1：3：
2：1 is configured；
Mixed juice made from mixed fruit in described I is the pure juice by being squeezed the juice and being removed slag in the environment of 9 DEG C
Then liquid sterilizes 5 seconds at a temperature of 130 DEG C, is quickly cooled down；
Mixed liquor in described III：Pectase：The mass ratio for mixing distiller's yeast is 1：0.08：0.3；
Pomegranate fruit and nourishing material are uniformly put into metal basin in the step 2, the dipped pomegranate fruit of white wine and nourishing material
Upper surface；
The volume ratio 1.2 of stoste and former wine and white wine in the step 3：0.3：0.2；
The mixing distiller's yeast includes the wheat according to mass ratio：Glutinous rice：Corn：Roseleaf：Honey：Distiller's yeast is 1：1：
0.7：1：0.7：0.2 is configured；
It is described mixing distiller's yeast configuration mode be：Wheat, glutinous rice, corn, roseleaf are cleaned up and are smashed to pieces slagging,
It is subsequently poured into pot, honey is added, heat is 65 minutes stewing after being heated to 75 DEG C, mixes and mixes thoroughly with distiller's yeast again after cooling, is placed in wooden barrel
It is sealed by fermentation 52 hours, it is spare to obtain mixing distiller's yeast；
The material that nourishes includes the ginseng according to mass ratio：Ganoderma lucidum：Matrimony vine：Radix Notoginseng：Peppermint：The fleece-flower root is 1：0.4：3：1：
1.4：0.9.
Measure the experimental data of the product of the embodiment of the present invention 1-3, such as following table：
The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (10)
1. a kind of preparation method for nourishing pomegranate wine, it is characterised in that：Including following operating procedure,
Step 1: raw material makes：
I is spare as the obtained mixed juice of raw material using fresh mixed fruit；
II using fresh pomegranate fruit as raw material, and the guava juice and sugar content that obtained sugar content is 12-15% respectively are 67-70%
Pomegranate inspissated juice it is spare；
III mixes to obtain mixed liquor by I with the juice in II, and then addition pectase, mixing distiller's yeast ferment, and control temperature is in 15-
18 DEG C ferment, and ferment 12-15 days；
Step 2: being impregnated：It chooses and expects with the pomegranate fruit of II identical weight and nourishing, be then placed in the white wine of 40-42 degree
In carry out impregnate 8-11 days, be then heated to 56-70 DEG C and persistently 5-7 hour of constant temperature, then cool to room temperature and remove slag and stay
Former wine is simultaneously spare；
Step 3: being allocated：Stoste after fermenting in III is mixed with the former wine in step 2 and is continuously added 40 degree white
Wine, which is stirred, is mixed to get mixing wine；
Step 4: further fermentation：Mixing wine is fermented 26-30 days at a temperature of 13-16 DEG C, detaches wine after fermentation
Then foot is sealed in double-layer polyethylene polybag, is placed in high-pressure bottle, 400-600MPa is forced under the conditions of 20 DEG C of product temperature
High pressure sterilization is carried out 8-12 minutes to former wine afterwards, then wine liquid is placed at 2-4 DEG C and is refrigerated 80-120 days.
2. a kind of preparation method for nourishing pomegranate wine according to claim 1, it is characterised in that：The step is a kind of to mix
The mass ratio of Heshui fruit and pomegranate fruit is 1：3.
3. a kind of preparation method for nourishing pomegranate wine according to claim 1, it is characterised in that：Mixing water in described I
Fruit includes the apple according to mass ratio：Pears：Mulberries：Sweet osmanthus：Calcium gluconate is 1：1：3：2：1 is configured.
4. a kind of preparation method for nourishing pomegranate wine according to claim 1, it is characterised in that：Mixing water in described I
Mixed juice made from fruit is the pure juice by being squeezed the juice and being removed slag in the environment of 8-10 DEG C, then at 125-135 DEG C
At a temperature of sterilize 4-7 seconds, be quickly cooled down.
5. a kind of preparation method for nourishing pomegranate wine according to claim 1, it is characterised in that：Mixing in described III
Liquid：Pectase：The mass ratio for mixing distiller's yeast is 1：0.08：0.3.
6. a kind of preparation method for nourishing pomegranate wine according to claim 1, it is characterised in that：Pomegranate in the step 2
Fruit and nourishing material are uniformly put into metal basin, the dipped pomegranate fruit of white wine and the upper surface for nourishing material.
7. a kind of preparation method for nourishing pomegranate wine according to claim 1, it is characterised in that：Original in the step 3
The volume ratio 1.2 of liquid and former wine and white wine：0.3：0.2.
8. a kind of preparation method for nourishing pomegranate wine according to claim 1, it is characterised in that：The mixing distiller's yeast includes
According to the wheat of mass ratio：Glutinous rice：Corn：Roseleaf：Honey：Distiller's yeast is 1：1：0.7：1：0.7：0.2 is configured.
9. a kind of preparation method for nourishing pomegranate wine according to claim 8, it is characterised in that：The mixing distiller's yeast is matched
The mode of setting is：Wheat, glutinous rice, corn, roseleaf are cleaned up and smashed to pieces slagging, is subsequently poured into pot, honey is added, adds
Heat is 50-70 minutes stewing to heat after 70-80 DEG C, mixes and mixes thoroughly with distiller's yeast again after cooling, and merging wooden barrel is sealed by fermentation 48-56 hours,
It is spare to obtain mixing distiller's yeast.
10. a kind of preparation method for nourishing pomegranate wine according to claim 1, it is characterised in that：The nourishing is expected
According to the ginseng of mass ratio：Ganoderma lucidum：Matrimony vine：Radix Notoginseng：Peppermint：The fleece-flower root is 1：0.4：3：1：1.4：0.9.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108865563A (en) * | 2018-06-19 | 2018-11-23 | 安徽省怀远县亚太石榴酒有限公司 | A kind of preparation method mixing pomegranate wine |
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| CN101555448A (en) * | 2009-05-22 | 2009-10-14 | 张学明 | Tonic wine for strengthening yang and health care |
| CN102140404A (en) * | 2011-01-19 | 2011-08-03 | 耿福能 | Preparation method for pomegranate wine |
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Application publication date: 20181113 |