A kind of acorn biological wine and its brewing process

An oak tree 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, and achieve the effects of high wine yield, lower blood viscosity, and lower cholesterol and triglycerides

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 kind of acorn 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 fully absorb the nutrients of 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] Acorn 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 saccharification liquid koji, alcoholic yeast and bioenergy are added, and the saccharification liquid The added amount of koji is 0.73% of the total weight of the main raw materials; the added amount of alcoholic yeast is 0.56% of the total weight of the main raw materials; 15%; the processing method of acorns is: take acorns, peel them, crush them, and pass through a 100-mesh sieve to obtain acorns powder.

[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 soaked rice into a bamboo basket and wash it with clean water, until the rice washing water is clear;

[0032] The seco...

Embodiment 2

[0037] Acorn 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; 20%; the processing method of acorns is: take acorns and peel them, crush them, and pass through a 120-mesh sieve to obtain acorns powder, which is added in proportion to raw materials and steamed together.

[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 the water is saturated; put the soaked rice into a bamboo basket and wash the rice wit...

Embodiment 3

[0045]Acorn 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 at a weight ratio of 1.8:1 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 1.35% of the total weight of the main raw materials; the amount of alcoholic yeast added is 0.8% of the total weight of the main raw materials; 35%; the processing method of acorns is: take acorns, peel them, crush them, and pass through a 120-mesh sieve to obtain acorns powder.

[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 saturated; put the soaked rice into a bamboo basket and wash the rice with clean water until until the rice water is clear;

[0048] The second st...

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PUM

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Abstract

The invention relates to acorn biowine 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 acorns are added. The acorn 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 completely brewed from grains and plants. Once molded, the prepared acorn bio-wine has no alcohol smell in the mouth after drinking, no thirst feeling, sobers up quickly, and does not hurt the body. The brewing process of acorn bio-wine is reasonable and simple, the brewing time is short, the 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] Acorns (commonly known as acorns) contain 510 kcal per 100g of acorns, and the main components are 6% water, 54% carbohydrates, 8% protein and 32% oil (mostly unsaturated fatty acids). In addition, acorns are also rich in minerals and vitamins such as calcium, phosphorus, potassium, and niacin. Every 100g of acorns has 70 (grams) of edible parts,...

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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