Eriobotrya japonica wine and method for manufacturing same
A technology of loquat wine and loquat, applied in the direction of microorganism-based methods, biochemical equipment and methods, preparation of alcoholic beverages, etc., can solve the problems of rice wine supply reaching the limit and unable to meet demand, etc., to expand the use and benefit adult diseases and cancer prevention, palatability improvement effect
Inactive Publication Date: 2013-03-27
李连珠
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Problems solved by technology
However, the types of rice wine are mainly limited to raw rice wine, and the unique types of rice wine account for a small number, so there will be certain limitations in the promotion of traditional wine, that is, rice wine.
Moreover, the actual supply of rice wine has reached the limit and cannot meet the demand
Method used
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Embodiment 1 to 3
[0075] 50g of Aspergillus was inoculated into 20kg of wheat that was steamed for 30 minutes and fermented for 24 hours, then the fermented wheat and water were mixed in a container at a ratio of 6:4, and then fermented at a low temperature of 20-25°C for 4 days to produce base wine. Inoculate the rice with Aspergillus after cooking (250g of Aspergillus is inoculated with 25kg of rice), and ferment at 38°C for 5 days. Inoculate aspergillus (60g aspergillus to 25kg wheat) and loquat leaf powder (weight of wheat: weight of loquat leaf powder=9:1) after the wheat is boiled, and ferment at 38 ℃ for 5 days. Fermented rice and fermented wheat were mixed in the weight ratio shown in Table 1 to prepare koji. At this time, rice and wheat that were steamed at 100°C for 30 minutes were used. The loquat leaf powder used was washed from the young loquat leaves picked when new buds appeared in early to mid-March, and dried naturally in a cool place for about 7 to 10 minutes. Thereafter, it...
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The invention relates to a brewing method of loquat wine. More specifically, it relates to a brewing method of loquat wine comprising the following steps and the loquat wine brewed by the method. Another base liquor (base liquor or crude liquor) is made; the rice is cooked and then fermented with Aspergillus, the wheat is cooked and inoculated with Aspergillus and loquat leaf powder for fermentation, and the fermented rice and fermented wheat are mixed to make distiller's yeast; water and base liquor are added to the distiller's yeast After brewing, ferment to obtain primary fermented liquor; add loquat syrup, crude drug extract, loquat leaf tea, and green tea to primary fermented liquor, and then ferment to obtain secondary fermented liquor; filter the secondary fermented liquor to obtain clear rice wine , then aged at low temperatures.
Description
technical field [0001] The invention relates to a brewing method of loquat wine. More specifically, it relates to a brewing method of loquat wine comprising the following steps and the loquat wine brewed by the method. Another base liquor (base liquor or crude liquor) is made; the rice is cooked and then fermented with Aspergillus, the wheat is cooked and inoculated with Aspergillus and loquat leaf powder for fermentation, and the fermented rice and fermented wheat are mixed to make distiller's yeast; water and base liquor are added to the distiller's yeast After brewing, ferment to obtain primary fermented liquor; add loquat syrup, crude drug extract, loquat leaf tea, and green tea to primary fermented liquor, and then ferment to obtain secondary fermented liquor; filter the secondary fermented liquor to obtain clear rice wine , then aged at low temperatures. Background technique [0002] Loquat tree (Eriobotrya japonica) belongs to the dicotyledon class Rosaceae Rosaceae...
Claims
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IPC IPC(8): C12G3/02C12R1/66C12R1/645
CPCC12G3/02C12G3/06C12H1/063
Inventor 李连珠
Owner 李连珠