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A kind of prickly pear wine and prickly pear technology, applied in the field of fruit wine, can solve problems such as staying in the self-sufficient stage
Inactive Publication Date: 2013-12-25
黄平县润发药业农民专业合作社
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Problems solved by technology
"But in the prior art, so far, prickly pear wine still stays in the self-sufficient stage of home brewing
Method used
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[0015] A kind of prickly pear wine is characterized in that it is made according to the following steps:
[0016] (1) Select the mature prickly pears for cleaning, cut the prickly pears into four pieces with a knife, then place them in a wide-mouthed container, add sugar, stir well, and set aside;
[0017] (2) Wash the glutinous rice, add water to mix, soak for 2 hours, then use conventional methods to steam, cool, and set aside;
[0018] (3) Chop prickly pears and boil in water for 20-30 minutes, cool and filter to remove slag, set aside;
[0019] (4) Mix prickly pear water and glutinous rice according to the mass ratio of 25-50:75-100, stir evenly, place in a fermenter, add 0.2% of the total mass of active dry yeast for fermentation, and control the fermentation time at 5- 8 days, the temperature is 31°C-35°C; the quality of the glutinous rice is calculated as raw glutinous rice;
[0020] (5) After the fermentation is over, the original wine is released from the valve at t...
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Abstract
The invention discloses rosa roxburghii wine. According to the rosa roxburghii wine, rosa roxburghii is cut into pieces, sugar is added to the rosa roxburghii, and the rosa roxburghii and the sugar are mixed evenly for standby application; sticky rice is washed, soaked in water for 2 hours, steamed, and cooled for standby application; rosa roxburghii is cut up, placed in water, boiled for 20-30 minutes, cooled and filtered, dregs are removed, and rosa roxburghii water is obtained for standby application; the rosa roxburghii water and the sticky rice of which the mass ratio is 25-50:75-100 are mixed, stirred evenly and placed in fermentation tanks, active dry yeast which is 0.2% of the total mass is placed in the rosa roxburghii water and the sticky rice, fermentation time is controlled within the range from 5 days to 8 days, and the temperature is controlled within the range from 31 DEG C to 35 DEG C; after fermentation is finished, raw wine is discharged from valves at the bottoms of the fermentation tanks and filtered through a centrifugal machine, dregs are removed, filtrates are added to the rosa roxburghii and soaked for 20-30 days, then filter pressing is performed, filter residues are abandoned, sterilization is performed, and low-temperature filling is performed. The rosa roxburghii wine has a strong faint scent. When people drink an appropriate amount of the rosa roxburghii wine for a long time, the effects of reducing fever, facilitating diuresis, helping digestion, invigorating the stomach, dissipating stasis and removing heat are achieved.
Description
technical field [0001] The invention relates to fruit wine, in particular to prickly pear wine. Background technique [0002] Rosa roxburghii is the fruit of the silk-reeling flower of the Rosaceae plant, also known as Cili and Muli. It is a nutritious and precious fruit for nourishing and fitness. Rosa roxburghii fruit is rich in vitamin C, and the available part per 100 grams of fresh fruit generally contains 2,000 mg of vitamin C, so it is called "the king of vitamin C"; 500 to 1,000 mg of tannin; Two grams; the total sugar content is generally about four grams. "Guizhou Folk Prescription Collection" records that Rosa roxburghii can "invigorate the stomach, eliminate food and accumulate fullness, and nourish and strengthen." But in the prior art, Rosa roxburghii wine still stays at the self-sufficient stage of home brewing. Contents of the invention [0003] The purpose of the present invention is to provide a kind of prickly pear wine, the mouthfeel of this prickly p...
Claims
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Application Information
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