Novel true green wine

A pure green, new technology, applied in the field of food and beverages, can solve problems such as harmful health

Inactive Publication Date: 2008-05-07
刘树臣
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But according to the liquor produced by the traditional craft, the alcohol content is as high as 53-65% v / v, and the food consumption is 250-300%, and its alcohol content is much higher than the alcohol content (40% v / v) of the spirit liquor stipulated in the world. Harmful to health when consumed in excess

Method used

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Embodiment Construction

[0016] The new type of pure green wine is made by blending brewed wine and steeped wine made from cacti as characteristic raw materials. The raw material for brewing wine is grain: koji: cactus: water 100: 0.7~0.8: 50~100: 150~250, the fermentation temperature is 25~30°C, the time is 14~18 days, and the cactus is brewed by distillation after fermentation Wine: impregnate 50% v / v grain wine or potato wine and cactus at a ratio of 100:20-80, the temperature is 20-35°C, the time is 30-60 days, and the residue in the lower part is separated to obtain impregnated wine; The novel pure green wine of this program is obtained by blending wine making and steeping wine in a ratio of 100: 30~80.

[0017] The grains used to prepare wine can be mixed, and the ratio is 35% sorghum, 20% rice, 16% glutinous rice, 15% wheat, 8% corn, and 6% mung beans. Only one of them can be used, except for rice and rice. Other types of grains except glutinous rice must be broken, and the particle size shoul...

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PUM

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Abstract

The invention relates to cactus brewed wine and cactus steeping wine in proportion with 100 to 30 to 80, belonging to class of food and drinks, which aims to overcome the problems of high alcoholic strength of traditional white spirit and large foodstuff consumption during brewing. The pure green wine is between the white spirit and the cider; wherein, the alcoholic strength is 25 to 50 %v/v and the sugar content is about 15%. The foodstuffs used as the materials can be single or multi-sort; wherein, the proportion can be broomcorn 35%, rice 20%, sticky rice 16%, wheat 15%, corn 8% and mung bean 6%. All the foodstuffs, the mold culture and the cactus ferment singly about 14 to18 days and then are mixed together to ferment about 2 to 3 days before distilling. The steeping process is that the cactus is steeped by foodstuff wine or tuber crop wine with 50%v/v alcoholic strength in proportion with 100 to 20 to 80 for 30 to 60 days and then the steeping wine can be obtained after separating the leavings. The invention has the advantages of simple technology, honest taste, pure color, plummy wine body and strong perfume between the white spirit and the cider, therefore is possessed not only with a peculiarity of cider, but also the value of medicated wine.

Description

Technical field: [0001] The invention belongs to the category of food and drink. It specifically relates to a manufacturing process of a novel pure green wine. Background technique: [0002] Wine is an important part in food, and there are many kinds of wine, and along with the rapid improvement of people's life, the demand for wine is also more and more high. Liquor is a traditional form in my country, mostly distilled wine, with a long history, unique craftsmanship, and many varieties and specifications. It is very popular among people and enjoys a good reputation both at home and abroad. But according to the liquor produced by the traditional craft, the alcohol content is as high as 53-65% v / v, and the food consumption is 250-300%, and its alcohol content is much higher than the alcohol content (40% v / v) of the spirit liquor stipulated in the world. Harmful to health when consumed in excess. Therefore, starting from saving grain for wine making and ensuring the health ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04
Inventor 刘树臣
Owner 刘树臣
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