A kind of wolfberry biological wine and its brewing process

A wolfberry and biological technology, applied in the field of biological wine, can solve the problems of low degree of rice wine and insufficient nutrient absorption, and achieve the effects of rich flavor, short production cycle and low cost

Inactive Publication Date: 2011-12-14
DALIAN SANJUN LIQUOR IND CO LTD
View PDF0 Cites 11 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention designs a wolfberry bio-wine and its brewing process, which solves the problems that the rice wine brewed by the traditional method has

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Lycium barbarum biowine is produced according to the following raw material ratio and brewing process. The raw material is a mixture of glutinous rice and rice at a weight ratio of 2:1 as the main raw material, and saccharified liquid koji, alcoholic yeast and bioenergetic elements are added, and saccharified liquid koji The addition amount is 0.5% of the total weight of the main raw materials; the addition amount of alcoholic yeast is 0.56% of the total weight of the main raw materials; .

[0027] Extraction process of wolfberry juice:

[0028] The wolfberry is added to the raw materials in the form of wolfberry juice; the extraction method of the wolfberry juice is as follows: sorting and cleaning fresh wolfberry or dried wolfberry, and using 2-5 times the amount of wolfberry if it is dry wolfberry. After soaking in water for 12-24 hours, put it directly into the rice, and steam it together when steaming the rice, so that the ingredients in the wolfberry are complet...

Embodiment 2

[0036] Lycium barbarum biowine is produced according to the following raw material ratio and brewing process. The raw material is a mixture of glutinous rice and rice at a weight ratio of 2:1 as the main raw material, and saccharified liquid koji, alcoholic yeast and bioenergetic elements are added, and saccharified liquid koji The addition amount is 1.35% of the total weight of the main raw materials; the addition amount of alcoholic yeast is 1.65% of the total weight of the main raw materials; .

[0037] Extraction process of wolfberry juice:

[0038] The wolfberry is added to the raw materials in the form of wolfberry juice; the extraction method of the wolfberry juice is as follows: sorting and cleaning fresh wolfberry or dried wolfberry, and using 2-5 times the amount of wolfberry if it is dry wolfberry. After soaking in water for 12-24 hours, put it directly into the rice, and steam it together when steaming the rice, so that the ingredients in the wolfberry are comple...

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 wolfberry biological wine and a brewing process thereof. Glutinous rice and rice are used as main raw materials, and saccharification extract, alcoholic yeast, bioenergetic element and wolfberry are added. The wolfberry bio-wine of the present invention has an alcohol content equivalent to that of white wine, and is not produced by a blending process in the brewing process, but is produced entirely by brewing grains and plants. The alcohol content is formed once during the brewing process, and the prepared wolfberry bio-wine is drinkable There is no alcohol smell in the back mouth, no feeling of thirst, sobering up quickly, not hurting the body, the brewing process is reasonable and simple, the brewing time is short, the yield rate is high, and food is saved.

Description

technical field [0001] The invention relates to wine, especially biological wine, and also relates to its preparation method. Background technique [0002] At present, high-grade wine mainly refers to white wine, but white wine is mainly produced through distillation, firing and blending. The taste is not as good as brewed wine, and the nutrition is particularly low. The traditional brewed wine at home and abroad is mainly wine, rice wine, rice wine and sake. Although the nutritional content is high, the alcohol content is too low, the highest is no more than 18 degrees, which cannot meet the needs of most people for wine. [0003] Lycium barbarum, also known as wolfberry and red earrings, is the mature fruit of Lycium barbarum, a small shrub in the family Solanaceae. It can be eaten as a nut, and it is also a traditional Chinese medicinal material with outstanding effects. Anti-aging effect, also known as "Que Laozi". The tender stems and leaves of wolfberry in spring are...

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
IPC IPC(8): C12G3/02C12R1/865
Inventor 曲铭宏
Owner DALIAN SANJUN LIQUOR IND CO LTD
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