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Functional white wine and preparation method thereof

A functional liquor technology, applied in the preparation of alcoholic beverages, etc., can solve the problem that methanol cannot be completely removed, and achieve the effect of enhancing health care effect, improving health level, and the method is simple and easy to implement

Inactive Publication Date: 2011-02-16
曹光荣
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Fermentation and distillation are necessary processes in the current process, but methanol cannot be completely removed in fermentation and distillation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] (1) Activation: Take 120 grams of Manshou Mountain Taiyi Yuliang Stone and crush it to 2-3m 3 , then put it into the activator, then close the activator, and activate it by heating at 180°C for 1 hour; Repeat 3 times with the rapid cooling step to make the tissue loose;

[0038] (2) Soak the Taiyi Yuliang Stone after the above-mentioned activation treatment in 1 kg of white wine (45% ethanol content (wt / wt)) for 1.5 hours; take out the Taiyi Yuliang Stone after soaking, and carry out fine filtration to the soaked liquor Remove particles, suspended matter and other impurities, then add 3ml of white wine with the same ethanol content to obtain 1 kg of white wine (45% ethanol content (wt / wt)) containing the following components: Mg 18mg / L, Fe 30mg / L, Mn 1.5mg / L, Se 16 μg / L, Li 6.5 mg / L, Sr 800 μg / L, Ge 2 μg / L, Ca 100 mg / L, methanol was not detected.

Embodiment 2

[0040] (1) Activation: Take 120 grams of Manshou Mountain Taiyi Yuliang Stone and crush it to 2-3m 3 , then put it into the activator, then close the activator, and heat the activator at a temperature of 180°C for 1 hour to activate; then pour out the Taiyi Yuliang stone from the activator and rapidly lower it to room temperature (use cold wind to cool down) , this step of heating up and rapidly cooling down is repeated 3 times to make the tissue loose;

[0041] (2) Soak the Taiyi Yuliang Stone in 1 kg of white wine (48% ethanol content (wt / wt)) after the above activation treatment for 1.5 hours; take out the Taiyi Yuliang Stone after soaking, and carry out fine filtration to remove the soaked liquor. Impurities such as particles, suspended solids, and then add 3ml of white wine with the same ethanol content to obtain 1kg white wine (48% (wt / wt) of ethanol content) containing the following components: Mg 18mg / L, Fe 30mg / L, Mn 1.6mg / L L, Se 16μg / L, Li 6.5mg / L, Sr 800μg / L, Ge 2...

Embodiment 3

[0043] (1) Take 24 grams of Ganoderma lucidum, 24 grams of young fig branches and leaves and 72 grams of Taiyiyu Liangshi, burn the Ganoderma lucidum until it is ashes; crush the young fig branches and leaves to 2-3m 3 , washed with drinking water (removal of sundries such as soil), and then baked at 250° C. for 1.5 hours in an oxygen barrier; the Taiyi Yuliang was treated with stone activation (performed according to Example 1).

[0044] (2) immerse the raw material processed by the above-mentioned process into 1kg ethanol concentration of 45% (wt / wt) white wine for 5 days, filter out Ganoderma lucidum, fig twigs and leaves and Taiyi grain stone, then carry out fine filtration to the soaked white wine, To remove impurities such as particulates and suspended solids, and then add liquor with the same ethanol content. After the above process, 1 kilogram of 45% (wt / wt) liquor can be obtained, wherein Se≥20 μg / L and Ge≥10 μg / L.

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PUM

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Abstract

The invention discloses functional white wine and a preparation method thereof. The functional white wine comprises trace element germanium with the content of more than or equal to 1 mu g / L and selenium with the content of more than or equal to 1 mu g / L. The functional white wine is prepared from limonite solely, or two raw materials of fresh fig twigs and leaves and lucid ganoderma, or three raw materials of the limonite, the fresh fig twigs and leaves and the lucid ganoderma. The functional white wine maintains the characteristics of clearness, transparence, no color and bouquet of white wine, contains various trace elements, has the functions of treatment and health care, can prevent various diseases, and has social benefits, economic value and market profits.

Description

technical field [0001] The invention relates to a liquor and a preparation method thereof, in particular to a functional liquor and a preparation method thereof. Background technique [0002] At present, there are many kinds of liquor at home and abroad. In terms of color, there are white wine and all kinds of colored wine, and in terms of production process, there are soaked wine and distilled wine, fermented wine and semi-fermented wine; according to the alcohol content, it is divided into high-alcohol wine and low-alcohol wine; due to different tastes It is further divided into sauce-flavored, light-flavored, strong-flavored, five-grain, sesame-flavored and various foreign flavors. It is these alluring tastes of alcohol and the stimulation of ethanol that make people have a strong interest in alcohol. A large proportion of adults and minors take drinking as a hobby. [0003] But no matter white wine, colored wine and medicinal wine of different kinds, alcohol is all ve...

Claims

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Application Information

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IPC IPC(8): C12G3/04
Inventor 曹光荣
Owner 曹光荣
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