Loquat nectar wine and preparation method thereof

A technology of loquat nectar and a production method, which is applied to the preparation of alcoholic beverages and other directions, can solve the problems of less usage, waste of natural resources, etc., and achieves the effects of refreshing and delicious taste, avoiding natural resources and reducing production costs.

Inactive Publication Date: 2011-04-20
FUQING QINGQINGCAO LOQUAT WINE BREWING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Loquat flower products can be used as traditional Chinese medicine to treat head wind and nasal cavity diseases, but it has never been made into drinking wine for people's daily drinking
In addition, although loquat flower products can be used as traditional Chinese medicine, their usage is very small. Most of the loquat flowers wither naturally after the flowering period, which also causes a waste of this natural resource.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] ① Sterilize the collected loquat flower buds by steam sterilization.

[0027] ②Take 100 parts of sterilized loquat flower buds, 80 parts of sugar, 0.5 parts of fermented gnocchi, 200 parts of purified water, and 0 parts of loquat honey. The temperature in the tank is 25°C, and the fermentation time is 48 days. The fermentation period is divided into three stages: the first stage is 4 days, during which the materials are stirred once a day; the second stage is 12 days, during which the materials are stirred once every 4 days ; The third stage is 32, during which the material is stirred once every 8 days.

[0028] ③ Separating the wine lees from the material obtained through the first phase of fermentation in step ② to obtain wine liquor;

[0029] ④Put the liquor separated from step ③ into a sealed aseptic tank, let the liquor settle naturally for 3 months at a temperature of 20°C, and then remove the sediment at the bottom;

[0030] ⑤Put the liquid after removing the s...

Embodiment 2

[0032] ① Sterilize the collected loquat flower buds by steam sterilization.

[0033] ②Take 100 parts of sterilized loquat flower buds, 90 parts of sugar, 1.5 parts of fermented glutinous rice, 230 parts of purified water, and 0 parts of loquat honey. The temperature in the tank is 10°C, the fermentation time is 90 days, and the fermentation period is divided into three stages: the first stage is 5 days, during which the materials are stirred once a day; the second stage is 15 days, during which the materials are stirred once every 3 days ; The third stage is 70, during which the material is stirred once every 7 days.

[0034] ③ Separating the wine lees from the material obtained through the first phase of fermentation in step ② to obtain wine liquor;

[0035] ④Put the liquor separated from step ③ into a sealed aseptic tank, let the liquor settle naturally for 1 month at a temperature of 25°C, and then remove the sediment at the bottom;

[0036] ⑤Put the liquid after removing...

Embodiment 3

[0038] ① Sterilize the collected loquat flower buds by steam sterilization.

[0039] ②Take 100 parts of sterilized loquat flower buds, 100 parts of sugar, 2.5 parts of fermented glutinous rice, 260 parts of purified water, and 8 parts of loquat honey. The temperature in the tank is 30°C, the fermentation time is 30 days, and the fermentation period is divided into three stages: the first stage is 1 day, during which the materials are stirred once a day; the second stage is 5 days, and the materials are stirred once every 5 days during the period ; The third stage is 24, during which the material is stirred once every 8 days.

[0040] ③ Separating the wine lees from the material obtained through the first phase of fermentation in step ② to obtain wine liquor;

[0041] ④Put the liquor obtained from the separation in step ③ into a sealed aseptic tank, let the liquor naturally settle for 2 months at a temperature of 5°C, and then remove the sediment at the bottom;

[0042] ⑤Put ...

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PUM

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Abstract

The invention relates to a loquat floral honey wine and the making method. The loquat floral honey wine is fermented with loquat floral 100 parts, sugar 80-120 parts, fermentation yeast 0.5-4.5 parts, water 200-320 parts and loquat honey 0-8 parts. The making method comprises the following procedures: proceeding with the first fermentation for 30-90 days in the sealable and germ-free tank after mixing the above material in the proper mixing condition; separating wine residue from fermented material and putting the separated wine liquid in the sealable and germ-free tank in order to deposit directly more than one month; proceeding with the second fermentation of the liquid without deposit in the sealable and germ-free tank at least one month. The loquat floral honey wine can be drank as the wine or beverage, which not only has aromatic odor, salubrious taste and pure wine flavour, but also can remove mental fatigue, and prevent or subsidiarily treat seborrheic and rhinorrhea disease and the like.

Description

technical field [0001] The invention relates to a loquat nectar wine and a preparation method thereof. Background technique [0002] Loquat flower products can be used as traditional Chinese medicine to treat head wind and nasal cavity diseases, but it has never been made into drinking wine for people's daily drinking. In addition, although loquat flower products can be used as traditional Chinese medicine, their usage is very small, and most of the loquat flowers wither naturally after the flowering period, which also causes a waste of this natural resource. Contents of the invention [0003] The object of the present invention is to provide a kind of loquat nectar wine and its preparation method. The loquat nectar wine produced by the present invention can be used as a drink or wine. It is fragrant and has obvious health care functions. It can be used to eliminate mental fatigue and prevent or assist in the treatment of head wind, runny nose and other diseases. [0004...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 林岳
Owner FUQING QINGQINGCAO LOQUAT WINE BREWING
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