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Brewing method of quince wine

The technology of quince wine and quince is applied in the field of wild fruit wine brewing, which can solve the problem of low utilization rate of quince and achieve the effects of soft aftertaste, mellow taste and rich nutrition.

Active Publication Date: 2014-10-01
沂水巧世家食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] What the present invention aims to solve is the deficiency of low quince utilization rate in the existing quince wine brewing technology, and provides a quince wine brewing method with richer nutrition and simple brewing process, which improves the utilization rate of quince and its nutritional value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: a kind of brewing method of quince wine, carries out as follows:

[0021] A, raw material pretreatment: select 10kg of mature, non-rotten quinces to clean and cut into quinces, with a particle size of 5 grains / gram;

[0022] B. Soaking: Put the quince grains in high-grade white wine, the white wine completely covers the raw materials, and seal and soak for 10 days. After soaking in white wine, the distiller's mother in the wine can enter the internal tissue of the quince, which is convenient for post-extreme fermentation and improves the quality of life. Utilization of quinces;

[0023] C, filtration: filter and separate the soaked quince grains from white wine to obtain quince soaked wine, and drain the quince grains for later use;

[0024] D, potato pretreatment: fresh potatoes are cut into potato grains after cleaning, and the particle size is 10 grams per grain;

[0025] E. Cooking: Steam the potato grains in a cooking pot until they are cooked and n...

Embodiment 2

[0033] Embodiment 2: a kind of brewing method of quince wine, carry out as follows:

[0034] A, raw material pretreatment: select 10kg of mature, non-rotten quinces to clean and cut into quinces, with a particle size of 8 grains / gram;

[0035] B. Soaking: Put the quince grains in high-grade white wine, the white wine completely covers the raw materials, and seal and soak for 12 days. After soaking in white wine, the distiller's mother in the wine can enter the internal tissue of the quince, which is convenient for post-extreme fermentation and improves the quality of life. Utilization of quinces;

[0036] C, filtration: filter and separate the soaked quince grains from white wine to obtain quince soaked wine, and drain the quince grains for later use;

[0037] D, potato pretreatment: fresh potato is cut into potato grain after cleaning, and particle size is 13 grams / grain;

[0038] E. Cooking: Steam the potato grains in a cooking pot until they are cooked and not mushy, spre...

Embodiment 3

[0046] Embodiment 3: a kind of brewing method of quince wine, carry out as follows:

[0047] A, raw material pretreatment: select 10kg of mature, non-rotten quinces and 2kg of quinces after cleaning and cut into quinces and lotus seeds, with a particle size of 8 grains / gram;

[0048] B. Soaking: Put the quince grains and lotus mist grains in high-grade white wine. The white wine completely covers the raw materials, seal and soak for 15 days. After soaking in white wine, the distiller's mother in the wine can enter the internal tissue of the quince, which is convenient for post-extreme exfoliation. Fermentation improves the utilization rate of raw materials;

[0049] C. Filtration: filter and separate the soaked quince grains and lotus mist grains from white wine to obtain quince soaked wine, drain the quince grains and lotus mist for later use;

[0050] D, potato pretreatment: fresh potatoes are cut into potato grains after cleaning, and the particle size is 15 grams per grai...

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Abstract

The invention discloses a brewing method of quince wine. The brewing method comprises the following steps: by using quince as a main raw material and potatoes as a medium, treating the raw materials; soaking; filtering; mixing; fermenting; squeezing; mixing; aging; sterilizing and the like. By adopting a method of combining soaking and fermentation, the method not only fully retains the nutritional components of quince, but also improves the utilization ratio of the raw materials. The brewed quince wine is rich in nutrition, mellow in taste, rich in fruit fragrance and soft in aftertaste and has the health-care functions of relaxing tendons and activating collaterals, warming the middle warmer and depressing qi, eliminating dryness and quenching thirst, reducing blood pressure and the like.

Description

technical field [0001] The invention relates to a brewing method of wild fruit wine, in particular to a brewing method of quince wine. Background technique [0002] quinces, [0003] Quince, also known as wedge hawthorn, mantan, etc., is the fruit of the quince tree of the genus Quince in the Rosaceae family. It is sweet, sour, and warm in nature. "Ben Cao Tu Jing" records: "Treat the food accumulated in the chest and diaphragm, remove the vinegar water, and quench the thirst. If you want to lie down and eat one or two pieces, you can go to bed. It is suitable for both raw and cooked." Chinese medicine believes that quinces are warm in nature and non-toxic, and have dampness Relieving heat, relaxing tendons and activating collaterals, digesting food and treating heatstroke, vomiting and diarrhea, abdominal distension, joint pain, cramps, indigestion and other diseases. The fruit has a strong aroma and contains a variety of nutrients. The dry matter content is 15.5-23.9%, t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04C12G3/02
Inventor 彭常安
Owner 沂水巧世家食品有限公司
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