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Job's tears wine, preparation method and kiln pool mud in use for wine

A production method and technology of barley wine, applied in the field of biochemistry, can solve problems such as complex process methods, and achieve the effects of simple process, stable quality and pure wine aroma

Inactive Publication Date: 2010-02-03
袁怀尧
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage of this process is that both maceration and fermentation are used to make the process complicated.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] 1. Take 10 kg of soybeans, 5 kg of beef, 5 kg of rubber, 10 kg of apples, 10 kg of Daqu, 0.5 kg of ethyl lactate, 0.3 kg of perilla, add water and mix them into a muddy shape, and ferment them at room temperature for 30 days to obtain a kiln for wine Most of the mud is set on the inner wall of the kiln, and a small amount is used to seal the mouth of the kiln.

[0011] 2. Take 1000 kg of barley, 50 kg of distiller's koji, 20 kg of rice koji, and 2 kg of perilla. Soak barley in water at 45°C for 12 hours, mix with distiller's koji, rice koji, and perilla with water, and put it in for wine Ferment in the kiln pool of kiln pool mud for 60 days, and obtain 300 kilograms of 71 (V / V)% barley wine through distillation.

[0012] 3. Use the distilled barley wine as base wine to prepare 39--55 (V / V)% drinkable barley wine.

Embodiment 2

[0014] 1. Take 15 kg of soybeans, 10 kg of beef, 10 kg of rubber, 20 kg of apples, 20 kg of Daqu, 0.25 kg of ethyl lactate, 0.1 kg of basil, add water and mix them into a muddy shape, and ferment them at room temperature for 15 days to obtain a kiln for wine Most of the mud is set on the wall of the kiln, and a small amount is used to seal the mouth of the kiln.

[0015] 2. Take 1,000 kg of barley, 110 kg of distiller's yeast, 20 kg of rice koji, and 4 kg of perilla. Soak barley in water at 90°C for 8 hours, mix with distiller's koji, rice koji, and perilla with water, and put it in for wine Ferment in the kiln pool of kiln pool mud for 45 days, and obtain 300 kg of 71 (V / V)% barley wine through distillation.

[0016] 3. Use the distilled barley wine as base wine to prepare 39--55 (V / V)% drinkable barley wine.

[0017] The kiln mud for wine of the present invention can be used continuously for multiple times in the kiln, and the kiln mud for sealing needs to be re-mixed and f...

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Abstract

A method for preparing Job's tears kernel spirit includes soaking Job's tears kernel in water at temperature of 45-100 deg.C for 8-12 h. then mixing it with distiller's yeast, rice yeast and purple perilla; placing the mixer in fermenting pool prepared by cellar mud made of soybean, beef, rubber, apple, yeast, ethyl lactete and purple perilla for fermenting of 45-60 days; and distilling to obtainJob's tears kernel spirit.

Description

technical field [0001] The invention belongs to the technical field of biochemistry, and in particular relates to a kind of coix seed wine made from traditional Chinese medicine coix seed, a process method thereof and kiln mud for wine. Background technique [0002] People are well aware that long-term drinking a large amount of high-grade whole grain wine is harmful to the human body, so they develop wine made from certain traditional Chinese medicines such as the Chinese medicine barley as raw material, and bring into play the nourishing and strong function of barley. "Technical Method" proposes a method of using the traditional Chinese medicine coix seed as a raw material, extracting coix seed esters by soaking, hydrolyzing coix seed protease and fermenting and distilling the residue carbohydrates to obtain coix seed-based wine, and then blending it into coix seed wine. The disadvantage of this process is that both maceration and fermentation are used to make the process ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 袁怀尧
Owner 袁怀尧
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