Biofermentation method of dwarf lilyturf wine

A technology of biological fermentation and Ophiopogon japonicus, applied in the field of wine products, can solve the problems of not playing a role in health care, difficult to accept, and no leaching.

Inactive Publication Date: 2010-01-27
王怀能 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, Chinese Patent Publication No. 200610046436X is soaked at normal temperature. Although the soaking time is long, most of the ingredients beneficial to the human body are not leached out, and a large amount of active ingredients in the m

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach example 1

[0017] The ingredients are as follows in weight ratio: 1000g of Ophiopogon japonicus, 16g of high-yield compound koji, 12g of ammonium sulfate, and 860g of white sugar.

[0018] Production of mash

[0019] (1) Puree the fresh or dried Ophiopogon japonicus powder to a fineness of 100-130 mesh. 95% pass is the standard.

[0020] (2) Mix the pulverized Ophiopogon japonicus powder according to the ratio of 1:3.0-3.5 to water. Add high-yield compound koji for fermentation, and use temperature control to ferment at 30-34°C. The pH value should be adjusted around 4 to 4.8 for closed fermentation.

[0021] (3) Add 860g of sugar for the main fermentation for 10-15 days, and add 300g of sugar for the post-fermentation for 25-45 days. The purpose of post-fermentation is that the yeast continue to ferment and convert the remaining sugar into alcohol to make the fermentation more complete.

[0022] (4) Remove the slag from the fermented medicinal wine, add 15ml of egg white during cla...

Embodiment approach example 2

[0025] The ingredients by weight ratio are: Ophiopogon japonicus 1000g, high-yield compound koji 25g, ammonium sulfate 18g, white sugar 1500g,

[0026] The preparation technology of medicated liquor is identical with scheme embodiment 1.

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Abstract

The invention relates to a biofermentation method of dwarf lilyturf wine, which comprises the steps of crushing the fresh or dry dwarf lilyturf into powder of 100-130 meshes, preparing pulp according to the ratio of material to water of 1:3.0-3.5, adding high-yield compound yeast for fermentation at the temperature of 30-34 DEG C, and regulating the pH value to be around 4-4.8 for sealing fermentation.

Description

1. Technical field: [0001] The invention relates to a method for making wine by using traditional Chinese medicinal materials through biological fermentation, and belongs to the field of wine products. 2. Background technology: [0002] So far, most of the nationally produced health wines are made through simple brewing and preparation. For example, Chinese Patent Publication No. 200610046436X is soaked at normal temperature. Although the soaking time is long, most of the ingredients beneficial to the human body are not leached, and a large amount of active ingredients in the medicinal materials are lost. The curative effect after people drink is not obvious, does not play the effect of health care. Some also bring the smell of traditional Chinese medicine into the wine, making it difficult for people to accept. 3. Contents of the invention [0003] The object of the present invention is to provide a kind of method adopting biological fermentation to make low-alcohol Oph...

Claims

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Application Information

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IPC IPC(8): C12G3/02A61K36/8968A61P1/14C12R1/645
Inventor 王怀能叶飞何凯
Owner 王怀能
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