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A kind of pumpkin seed biological wine and its brewing process

A pumpkin seed and biological technology, applied in the field of bio-wine and its preparation, can solve the problems of low alcohol content and insufficient nutrient absorption, etc., and achieve the effects of high wine yield, fast sobering up, and short wine-making time

Inactive Publication Date: 2011-12-21
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 pumpkin seed bio-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 absorb enough nutrients from the fruits and plants themselves during the brewing process. question

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Pumpkin seed bio-wine is manufactured 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 amount of koji added is 0.73% of the total weight of the main raw materials; the amount of alcoholic yeast added is 0.56% of the total weight of the main raw materials; 5%; the processing method of pumpkin seeds is as follows: shell the pumpkin seeds, crush them, pass through a 100-mesh sieve to obtain pumpkin seed powder, and then add the pumpkin seed powder to the raw materials in proportion to steam them together

[0030] Brewing process:

[0031] The first step is soaking and washing rice: Weigh the main raw materials glutinous rice and rice by weight, add water and soak for 10 hours, until the rice grains are soaked and the water is saturated; put the soa...

Embodiment 2

[0037] Pumpkin seed bio-wine is manufactured 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 2.2:1 as the main raw material, and saccharified liquid koji, alcoholic yeast and bioenergy are added, and the saccharified liquid The added amount of koji is 0.5% of the total weight of the main raw materials; the added amount of alcoholic yeast is 1.65% of the total weight of the main raw materials; The processing method of pumpkin seeds is as follows: shell the pumpkin seeds, crush them, and pass through a 120-mesh sieve to obtain pumpkin seed powder, then add the pumpkin seed powder into the fermentation tank in proportion, and ferment together with the steamed raw materials .

[0038] Brewing process:

[0039] The first step of soaking and washing rice: Weigh the main raw materials glutinous rice and rice by weight, add water and soak for 15 hours until the rice grains are soaked and ...

Embodiment 3

[0045]Pumpkin seed bio-wine is manufactured 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 1.8:1 as the main raw material, and saccharification liquid koji, alcoholic yeast and bioenergetic elements are added, and the saccharification liquid The added amount of koji is 1.35% of the total weight of the main raw materials; the added amount of alcoholic yeast is 0.8% of the total weight of the main raw materials; 20%; the processing method of pumpkin seeds is as follows: shell the pumpkin seeds, crush them, pass through a 120-mesh sieve to obtain pumpkin seed powder, and then add the pumpkin seed powder to the raw materials in proportion to steam them together.

[0046] Brewing process:

[0047] The first step of soaking and washing rice: Weigh the main raw materials glutinous rice and rice by weight, add water and soak for 20 hours until the rice grains are soaked and the water is s...

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Abstract

The invention relates to a pumpkin seed bio-wine and its brewing process. Glutinous rice and rice are used as main raw materials in a weight ratio of 1.8-2.2:1, and saccharification extract, alcoholic yeast, bioenergetics and pumpkin seeds are added. The pumpkin seed bio-wine of the present invention has an alcohol content equivalent to that of white wine, but is not produced by blending process in the brewing process, and is completely brewed from grains and plants. One-time molding, the prepared pumpkin seed bio wine has no alcohol smell in the mouth after drinking, no thirsty feeling, sobers up quickly, and does not hurt the body. The brewing process of pumpkin seed bio wine is reasonable and simple, the brewing time is short, the wine yield is high, saving food.

Description

technical field [0001] The invention belongs to wine products, in particular to a bio-wine and a preparation method thereof. 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] Pumpkin seeds contain more than 60% unsaturated fatty acids and plant-based protein. Unsaturated fatty acids can emulsify and decompose lipids in the blood; the three amino acids glycine, alanine, and glutamic acid in pumpkin seeds play an important role in urinating comfortably , can effectively inhibit the damage of DHT to the prostate, and can ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 曲铭宏
Owner DALIAN SANJUN LIQUOR IND CO LTD
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