A kind of manufacturing process of cinnamon fruit wine
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A production process, the technology of osmanthus fruit, applied in the field of osmanthus fruit wine production technology, can solve the problem of lack of large-scale osmanthus planting bases, etc., and achieve the effects of improving glucose tolerance indicators, improving immunity, and preventing stroke
Active Publication Date: 2015-09-23
曾盛钊 +1
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Problems solved by technology
At present, the value of white osmanthus is relatively high, and there are no large-scale white osmanthus planting bases nationwide
Method used
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Embodiment 1
[0026] A kind of preparation technology of sweet-scented osmanthus fruit wine, comprises the following steps:
[0027] 1. Select 30 parts of fresh and ripe osmanthus osmanthus fruits according to the ratio of parts by weight, clean, and then disinfect with warm water;
[0028] ②Soak osmanthus fruit after disinfection with 50 parts of 40-degree rice wine in an environment of 20°-30°C for 2-3 hours;
[0029] ③Steam the soaked osmanthus fruit wine over medium heat for 10-15 minutes;
[0030] ④ For the steamed osmanthus fruit wine, stew the fruit for 20-30 minutes under temperature control at 70°-80°C;
[0031] ⑤ Re-steam the osmanthus fruit wine that has been stewed under temperature control for 1-2 hours;
[0032] ⑥ After the re-steamed osmanthus fruit wine is taken out of the steamer, cool it at room temperature for 30-50 minutes;
[0033] ⑦Put the osmanthus fruit wine in step ⑥ into the container, and then add 1 part of Tianqi, 1 part of Salvia miltiorrhiza, 0.5 part of Ame...
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Abstract
The invention provides a technology for making artocarpus lingnanensis fruit wine, which comprises the following steps: 1)selecting fresh and matured artocarpus lingnanensis fruit and cleaning, disinfecting by warm water, immersing in rice wine at 40 DEG C, primarily steaming, braising, steaming again for fully penetrating and mixing artocarpus lingnanensis fruit and rice wine, cooling the artocarpus lingnanensis fruit wine and placing in a container, adding pseudo-ginseng, red sage root, American ginseng and dendrobium, plugging a bottleneck of the container for primary fermentation, detecting every 24 hours, controlling the temperature under a normal temperature state, dumping in a cylinder after 8-15 days, fermenting, then dumping in the cylinder again, removing deposition in the wine and then sealing, and obtaining the semi-finished product after one year, and then adjusting the sugar degree. The fruit wine has the advantage of abundant nutrition, and has functions of reducing blood fat, reducing blood pressure, preventing stroke, moistening the intestines and relaxing bowel, preventing cancer, increasing immunity and improving sugar tolerance index. The technology for making artocarpus lingnanensis fruit wine has good curative effect to hypertension, cardiovascular disease, high blood fat and diabetes, has characteristics of no toxicity and no side effect, and is suitable for long-term drinking.
Description
technical field [0001] The invention relates to a production process of fruit wine, in particular to a production process of osmanthus fruit wine. Background technique [0002] Guimu (Artocarpus lingnanensis Merr.), also known as: big leaf rouge, dog fruit tree. It mainly includes red osmanthus and white osmanthus. Evergreen tree with latex. Leaves leathery, 7-15 cm long, 3-7 cm wide, entire, petiole 8-12 mm long, spathe-like stipules, caducous. Flowers unisexual, dioecious; male inflorescence solitary in leaf axil, with short stalk, 6-8mm long; male flower tepals 2-3, stamen 1; female inflorescence subglobose, solitary in leaf axil, perianth tubular. Polyflower fruit subglobose, 2-3 cm in diameter, smooth. It is cultivated in Guangdong. The fruit is sweet and sour, eaten raw or preserved in sugar, or used as seasoning; used as wood for construction; the root of the fruit is used as medicine, clearing away heat and appetizing, astringent and hemostasis. [0003] Osman...
Claims
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