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A kind of wild chrysanthemum biological wine and its brewing process

A wild chrysanthemum and biological technology, which is applied in the field of biological wine, can solve the problems of insufficient nutrient absorption and low degree of rice wine, and achieve the effect of ensuring the aroma of the wild

Inactive Publication Date: 2011-12-14
DALIAN SANJUN LIQUOR IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention designs a kind of wild chrysanthemum biological wine and its brewing process, which solves the problem that the rice wine brewed by the traditional method has a low alcohol content, and the wine containing fruits or plants does not fully absorb the nutrients of the fruits and plants themselves during the brewing process. question

Method used

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Examples

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Effect test

Embodiment 1

[0028] The wild chrysanthemum bio-wine is produced according to the following raw material ratio and brewing process. The raw material is a mixture of glutinous rice and rice in a weight ratio of 2:1 as the main raw material, and saccharified liquid koji, alcoholic yeast and bioenergy are added, and the saccharified liquid The addition of koji is 0.5% of the total weight of the main raw materials; the addition of alcoholic yeast is 0.56% of the total weight of the main raw materials; 1-10%.

[0029] Extraction process of wild chrysanthemum powder:

[0030] The wild chrysanthemum is added to the raw material in the form of wild chrysanthemum powder; the wild chrysanthemum powder is added to the rice in proportion and steamed together with the steamed rice. This method keeps all the ingredients of the wild chrysanthemum blended into the rice. Second, it ensures the taste and field fragrance of the wild chrysanthemum. Third, it ensures that the efficacy of the wild chrysanthemum...

Embodiment 2

[0038] The wild chrysanthemum bio-wine is produced according to the following raw material ratio and brewing process. The raw material is a mixture of glutinous rice and rice in a weight ratio of 2:1 as the main raw material, and saccharified liquid koji, alcoholic yeast and bioenergy are added, and the saccharified liquid The addition of koji is 1.35% of the total weight of the main raw materials; the addition of alcoholic yeast is 1.65% of the total weight of the main raw materials; 1-10%.

[0039] Extraction process of wild chrysanthemum powder:

[0040] The wild chrysanthemum is added to the raw material in the form of wild chrysanthemum powder; the wild chrysanthemum powder is added to the rice in proportion and steamed together with the steamed rice. This method keeps all the ingredients of the wild chrysanthemum blended into the rice. Second, it ensures the taste and field fragrance of the wild chrysanthemum. Third, it ensures that the efficacy of the wild chrysanthemu...

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Abstract

The invention relates to a wild chrysanthemum biological wine and a brewing process thereof. Glutinous rice and rice are used as main raw materials, and saccharification extract, alcoholic yeast, bioenergetics and wild chrysanthemum are added. The wild chrysanthemum biological wine of the present invention has an alcohol content equivalent to that of white wine, and is not produced by blending process in the brewing process, but is completely brewed from grains and plants. After drinking the wine, there is no alcohol smell in the mouth, no feeling of thirst, fast sobering up, no harm to the body, reasonable and simple brewing process, short brewing time, high yield rate, and food saving.

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] Wild chrysanthemum is a perennial herb of Compositae. It is one of the traditional Chinese medicinal materials commonly used in my country. It is mainly used for medicinal purposes in flower heads. According to ancient records, wild chrysanthemum is sweet and bitter in taste and slightly cold in nature; traditional Chinese medicine is mostly used...

Claims

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Application Information

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