Method for producing chestnut wine

A production method and technology of chestnut wine, applied in the production field of chestnut wine, to achieve the effect of increasing the number of people who eat it and expanding the way of deep processing

Inactive Publication Date: 2011-04-20
高来
View PDF6 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage is that the chestnut flavor is not obvious, and the chestnut kernels are discarded as distiller's grains after fermentation, resulting in high cost

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for producing chestnut wine
  • Method for producing chestnut wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0014] The present invention will be described in detail below in conjunction with the accompanying drawings and embodiments.

[0015] A kind of production method of chestnut wine, carries out according to the following steps:

[0016] a. Choose chestnuts that are fresh, free from insects, and uniform in size, picked in autumn and stored for 60 days as raw materials, peeled, and cleaned with kernels;

[0017] b. Put the chestnut kernels into the separation kettle, and add water according to the weight ratio of the chestnut kernels to water at 1:1.2;

[0018] c, solid negative pressure fractionation, separation, pressure adjustment 750mmHg, reaction time 45 minutes, obtain the fractionation and separation liquid containing chestnut kernel aromatic compounds and nutrients;

[0019] d, take out above-mentioned fractionation, separation liquid, fractionation, separation liquid Baume degree is 10-15, fractionation, separation liquid is blended with high-quality white wine again, i...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to a method for making liquors, in particular to a method for making a Chinese chestnut liquor. The steps of the invention are as follows: Chinese chestnuts which are kept for 60 days after being picked up in fall are used as materials and then peeled, kernel extracted and cleanly washed; Chinese chestnut kernels are put in a separation kettle and added with water according to the weight ratio of Chinese chestnut kernels to water of 1:1.2; the mixed solution undergoes the solid negative pressure fractionation and separation, with the pressure adjusted to 750mmHg, and the reaction time being 45min; the fractionation and separation solution is taken out, and the Baume degree of the fractionation and separation solution is from 10 to 15, and the fractionation and separation solution is blended with high quality liquors, thus the Chinese chestnut liquor with the alcohol content of 28 to 38 degrees is made. In the invention, aromatic compounds and nutrient substances contained in Chinese chestnut kernels are blended with high quality liquors so as to prepare the Chinese chestnut liquor which has color, fragrance, sweetness and waxy flavors of Chinese chestnuts and the unique style that the low alcohol liquor is low in alcohol content but is not unseasoned; moreover, the Chinese chestnut kernels after the fractionation and separation are not basically changed in shape and exploit a supply market of Chinese chestnut kernels containing wood sugars and xylitol after the drying, dehydration and vacuum packaging, and particularly provide edible Chinese chestnut kernels for diabetic patients.

Description

Technical field: [0001] The invention relates to a production method of wine, in particular to a production method of chestnut wine. Background technique: [0002] Chestnut is a kind of nut food with high nutritional value and certain medicinal value. It is known as the "king of dried fruits". Its pulp contains protein, fat, vitamins and minerals and other trace elements that are beneficial to human health. . At present, existing chestnut is used as the case of fermenting wine making as raw material, be a kind of chestnut wine disclosed as 97119423.8 and preparation method thereof as application number. Its disadvantage is that the chestnut flavor is not obvious, and the chestnut kernel after fermentation is discarded as distiller's grains, resulting in high cost. Invention content: [0003] The purpose of the present invention is to provide a method for producing chestnut wine which utilizes solid negative pressure fractionation to separate nutritious substances cont...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/04
Inventor 高来肖月娟李荣花刘术国
Owner 高来
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap