Method for brewing walnut wine

A walnut wine and walnut technology, applied in the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problems of difficulty in controlling the degree of fermentation and uneven product quality, and achieve rich taste and pure taste , The effect of saving labor intensity

Inactive Publication Date: 2012-06-27
SANMENXIA LONGQUAN HEALTH FOOD
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Problems solved by technology

It is difficult to control the degree of fermentation in the traditional fermentation process, and the product quality is uneven

Method used

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  • Method for brewing walnut wine

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Embodiment

[0018] The process of brewing walnut wine by fermentation method ( figure 1 ),Specifically:

[0019] 1) Preparation of walnut enzymatic hydrolysis solution: Degrease the crushed walnut kernels to obtain walnut powder cake, then add water 4 times the weight of walnut powder cake to the crushed walnut powder cake, heat up to 37°C, add 1w / v‰ compound enzyme , heat up to 45°C and keep warm for 1.5 hours after heat preservation for half an hour, to obtain final product; wherein, the compound enzyme includes lipase (Lipase.EC.3.1.1.3) and special compound enzyme for alcohol fermentation (produced by Baiyin Saino Biotechnology Co., Ltd. , mixed at a volume ratio of 1:1.

[0020] 2) Preparation of corn saccharification solution: crush the degerminated corn, cook the crushed corn flour for half an hour, add water 4 times the weight of corn flour to the cooked corn flour, control the temperature to 52°C, add Glucoamylase (Glucoamylase EC.3.2.1.3), incubated for 1.5 hours to obtain;

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Abstract

The invention relates to a process for brewing walnut wine by adopting a fermentation method. The walnut wine is prepared by using walnuts (dried nuts) and corns as the main raw materials, degerming and saccharifying the corns, drying and grinding walnut kernels, carrying out enzymolysis on the walnut kernel powder, putting the degermed and saccharified corns and the walnut kernel powder into a fermentation tank to carry out fermentation, filtering, settling and distilling after fermentation and finally carrying out blending. The walnut wine brewed by adopting the method of the invention has pure taste and has effects of building up bodies and prolonging the life if drinking for long time.

Description

technical field [0001] The invention relates to a wine making process, in particular to a brewing method of walnut wine. Background technique [0002] At present, most domestic enterprises producing walnut wine use soaking method to produce walnut wine, and some enterprises use traditional fermentation method to brew walnut wine. In the traditional fermentation process, the degree of fermentation is difficult to control, and the product quality is uneven. The invention adopts advanced modern fermentation technology for the first time, the raw materials are scientifically processed, and the fermentation conditions are strictly controlled, so that the produced walnut wine is rich in nutrition, good in taste and purer in taste. Contents of the invention [0003] The purpose of this invention is to provide a kind of method that adopts fermentation method to brew walnut wine. [0004] In order to realize the object of the present invention, a kind of brewing method of walnut ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12G3/04C12R1/865
Inventor 任伟泉
Owner SANMENXIA LONGQUAN HEALTH FOOD
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