Preparation method of chinaberry seed wine

Abstract

The invention provides a production method of chinaberry seed wine, which comprises the following steps: 1, selecting fully mature and plump dried chinaberry seeds, removing shells, taking the seeds, cleaning, airing, stir-frying in a frying pan, removing black skins on the surfaces of the chinaberry seeds, and cooling to normal temperature to obtain peeled chinaberry seed kernels; 2, putting the peeled chinaberry seed kernels into white spirit brewed by pure grains; and 3, bottling the white spirit, sealing and storing to obtain the chinaberry seed wine. The product prepared by the method is yellowish, has the unique faint scent of the chinaberry seed kernels and the unique taste of the white spirit, and can relieve and eliminate fatigue and relieve arthralgia after being drunk in a small amount after dinner.

Description

Technical Field

[0001] The invention describes a processing method of health wine, specifically a method for making chinaberry wine. Background Art

[0002] Chinaberry, also known as Chinaberry, Chinaberry, Cuishu, purple flower tree, forest tree, firegun tree, golden bucket wood, heart tree, patterned wood. It is a deciduous tree, up to 10 meters high; the bark is gray-brown and longitudinally cracked. The branches are wide and the twigs have leaf scars. The leaves are 2-3 times odd-pinnate compound leaves, 20-40 cm long; the leaflets are opposite, ovate, elliptical to lanceolate, the top leaf is usually slightly larger, 3-7 cm long, 2-3 cm wide, with short acuminate tip, cuneate or broad cuneate base, more or less oblique, with blunt serrations on the edges, covered with star-shaped hairs when young, and glabrous on both sides later, with 12-16 lateral veins on each side, wide and obliquely raised upward. The panicle is about the same length as the leaves, glabrous or covered with scaly short soft hairs when young; the flowers are fragrant.

[0003] The fruit of the Chinese neem tree is oval, 1-2 cm in diameter, with a reddish brown surface with yellow-brown, shiny, wrinkled, with many brown spots, a trace of the fruit stalk can be seen at one end, and a round concave spot at the other end; the fruit leather is leathery and easy to peel, the core is oblong, with 5-6 longitudinal ridges, containing 4-6 seeds, which are flat, purple-red or black, with thin skin; there are two cotyledons, yellow-white, and oily. The smell is faint and specific, the taste is sour and then bitter, and it is toxic. Eating it raw can cause nausea and vomiting.

[0004] The fruit of the neem tree contains triterpenoids, neem ketone, neem alcohol, etc., which have the effects of regulating qi, relieving pain, clearing dampness and heat, and expelling insects. It can treat scabies, frostbite, promoting qi and relieving pain, killing insects, pain in the abdomen and ribs, hernia pain, abdominal pain caused by worms, and tinea capitis.

[0005] The seed oil of neem contains a variety of fatty acids, of which unsaturated acids account for about 85%, and the main component is linoleic acid; the fruit oil contains myristic acid, linoleic acid, oleic acid, palmitic acid, palmitoleic acid, etc.

[0006] There are few documents related to neem. Most of them focus on the cultivation and seedling raising of neem. Early documents mostly involve the extraction of neem seeds and essential oils. No document has been found about making alcoholic beverages from neem seeds. Summary of the invention

[0007] The purpose of the present invention is to provide a method for preparing chinaberry wine. The chinaberry wine prepared by the method not only has high nutritional value and health care effects, can soften blood vessels, reduce cholesterol content, and delay aging, but also has certain medicinal value, can relieve fatigue, and reduce muscle soreness. Long-term drinking in small amounts can also reduce joint pain caused by arthritis, rheumatoid arthritis, etc.

[0008] The present invention is achieved through the following technical solutions: A method for making chinaberry wine comprises the following steps: Step 1: Select fully mature and full-grained dried neem fruit, remove the shell and take out the seeds, wash and dry them, stir-fry them in a wok, remove the black skin on the surface of the neem fruit, cool them to room temperature, and obtain peeled neem fruit kernels; Step 2: Place the peeled chinaberry kernels in the liquor brewed from pure grains; Step 3: Bottle, seal and store the liquor to obtain neem wine.

[0009] The cleaning and drying described in step 1 is to remove the damaged and shriveled neem seeds, then wash them with a flour aqueous solution with a mass concentration of 0.02%, and dry them at a temperature of 26°C to 30°C for 6 to 10 hours.

[0010] The stir-frying in the wok described in step 1 is performed at a temperature of 150° C. to 180° C. for 10 min to 15 min.

[0011] The peeled chinaberry kernels described in step 2 are placed in the liquor brewed from pure grains, and the peeled chinaberry kernels and the liquor brewed from pure grains are mixed in a mass ratio of 1:15-20, and the alcohol content of the liquor is 42%-53%.

[0012] The storage described in step 2 is at a temperature of 20° C. to 26° C. for 7 to 10 days.

[0013] A kind of neem wine, which is slightly yellow in color, has a light transmittance of 55% to 60% and an alcohol content of 42% to 53%.

[0014] Compared with the prior art, the invention has the following advantages and beneficial effects: The invention will broaden the application value and field of chinaberry seeds, fully ferment and fuse the nutritional components of chinaberry seeds with liquor brewed from pure grains, thereby retaining the unique aroma and taste of the grain liquor and fully releasing the fragrance of chinaberry seeds.

[0015] The product prepared by the method of the present invention has a light yellow body, a light transmittance of 55% to 60%, an alcohol content of 42% to 53%, has high health value, and is suitable for middle-aged and elderly people. DETAILED DESCRIPTION

[0016] In order to make the purpose, technical solutions and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with embodiments. The illustrative embodiments of the present invention and their description are only used to explain the present invention and are not intended to limit the present invention.

[0017] Example 1 A method for preparing neem wine comprises the following steps: Step 1: Select fully mature and full-grained dried neem fruit, remove the shell and take out the seeds, wash and dry them, stir-fry them in a wok, remove the black skin on the surface of the neem fruit, cool them to room temperature, and obtain peeled neem fruit kernels; Step 2: Place the peeled chinaberry kernels in the liquor brewed from pure grains; Step 3: Bottle, seal and store the liquor to obtain neem wine.

[0018] The cleaning and drying described in step 1 is to remove the damaged and shriveled neem seeds, then wash them with a flour aqueous solution with a mass concentration of 0.02%, and dry them at a temperature of 28°C for 10 hours.

[0019] The stir-frying in the wok described in step 1 is performed at a temperature of 170° C. for 12 minutes.

[0020] The peeled Chinaberry kernels described in step 2 are placed in the liquor brewed from pure grains, and the peeled Chinaberry kernels and the liquor brewed from pure grains are mixed in a mass ratio of 1:15, and the alcohol content of the liquor is 52%.

[0021] The storage described in step 2 is at a temperature of 26° C. for 7 days.

[0022] A kind of neem wine, which is slightly yellow in color, has a light transmittance of 56% and an alcohol content of 52%.

[0023] Example 2 Step 1: Select fully mature and full-grained dried neem fruit, remove the shell and take out the seeds, wash and dry them, stir-fry them in a wok, remove the black skin on the surface of the neem fruit, cool them to room temperature, and obtain peeled neem fruit kernels; Step 2: Place the peeled chinaberry kernels in the liquor brewed from pure grains; Step 3: Bottle, seal and store the liquor to obtain neem wine.

[0024] The cleaning and drying described in step 1 is to remove the damaged and shriveled neem seeds, then wash them with a flour water solution with a mass concentration of 0.02%, and dry them at a temperature of 30°C for 6 hours.

[0025] The stir-frying in the wok described in step 1 is performed at a temperature of 150° C. for 15 minutes.

[0026] The peeled chinaberry kernels described in step 2 are placed in the liquor brewed from pure grains, and the peeled chinaberry kernels and the liquor brewed from pure grains are mixed in a mass ratio of 1:18, and the alcohol content of the liquor is 43%.

[0027] The storage described in step 2 is at a temperature of 22° C. for 8 days.

[0028] A kind of neem wine, which is slightly yellow in color, has a light transmittance of 55% and an alcohol content of 43%.

[0029] Example 3 Step 1: Select fully mature and full-grained dried neem fruit, remove the shell and take out the seeds, wash and dry them, stir-fry them in a wok, remove the black skin on the surface of the neem fruit, cool them to room temperature, and obtain peeled neem fruit kernels; Step 2: Place the peeled chinaberry kernels in the liquor brewed from pure grains; Step 3: Bottle, seal and store the liquor to obtain neem wine.

[0030] The cleaning and drying in step 1 is to remove the damaged and shriveled neem seeds, then wash them with a 0.02% flour aqueous solution, and dry them at 27°C for 9 hours.

[0031] The stir-frying in the wok described in step 1 is performed at a temperature of 170° C. for 12 minutes.

[0032] The peeled chinaberry kernels described in step 2 are placed in the liquor brewed from pure grains, and the peeled chinaberry kernels and the liquor brewed from pure grains are mixed in a mass ratio of 1:20, and the alcohol content of the liquor is 42%.

[0033] The storage described in step 2 is at a temperature of 24° C. for 9 days.

[0034] A kind of neem wine, the wine is slightly yellow in color, the transmittance is 60%, and the alcohol content is 42%.

[0035] The specific implementation methods described above further illustrate the objectives, technical solutions and beneficial effects of the present invention in detail. It should be understood that the above description is only a specific implementation method of the present invention and is not intended to limit the scope of protection of the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. A method for making chinaberry wine, characterized in that: The following steps are involved: Step 1: Select fully mature and full-grained dried neem fruit, remove the shell and take out the seeds, wash and dry them, stir-fry them in a wok, remove the black skin on the surface of the neem fruit, cool them to room temperature, and obtain peeled neem fruit kernels; Step 2: Place the peeled chinaberry kernels in the liquor brewed from pure grains; Step 3: Bottle, seal and store the liquor to obtain neem wine.

2. The method for making Chinese magnolia wine according to claim 1, characterized in that: The cleaning and drying described in step 1 is to remove the damaged and shriveled neem seeds, then wash them with a flour aqueous solution with a mass concentration of 0.02%, and dry them at a temperature of 26°C to 30°C for 6 to 10 hours.

3. The method for making Chinese magnolia wine according to claim 1, characterized in that: The stir-frying in the wok described in step 1 is performed at a temperature of 150° C. to 180° C. for 10 min to 15 min.

4. The method for making Chinese magnolia wine according to claim 1, characterized in that: The peeled chinaberry kernels described in step 2 are placed in the liquor brewed from pure grains, and the peeled chinaberry kernels and the liquor brewed from pure grains are mixed in a mass ratio of 1:15-20, and the alcohol content of the liquor is 42%-53%.

5. The method for making Chinese magnolia wine according to claim 1, characterized in that: The storage described in step 2 is at a temperature of 20° C. to 26° C. for 7 to 10 days.

6. A Chinese magnolia wine prepared by the method according to any one of claims 1 to 5, characterized in that: Neem wine is slightly yellow in color, has a light transmittance of 55% to 60%, and an alcohol content of 42% to 53%.