A kind of mulberry biological wine and its brewing process

A mulberry and biological technology, which is applied in the preparation of microorganisms, alcoholic beverages, and methods based on microorganisms, can solve the problems of insufficient nutrient absorption and low degree of rice wine, and achieve the advantages of promoting gastric juice secretion, high alcohol production rate, and food saving. Effect

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

[0014] The present invention designs a mulberry 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.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] The mulberry 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 saccharified liquid koji The addition amount is 0.73% 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; The processing method of the mulberry is: cleaning the mulberry, squeezing it into a pulp, and obtaining the original pulp of the mulberry.

[0040] Brewing process:

[0041] 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;

[0042] The se...

Embodiment 2

[0047] The mulberry 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 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 1.65% of the total weight of the main raw materials; The processing method of the mulberry is: cleaning the mulberry, squeezing it into a pulp, and obtaining the original pulp of the mulberry.

[0048] Brewing process:

[0049] 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 with clean water until until the rice water is clear;

[0050...

Embodiment 3

[0055] The mulberry 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 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 0.8% of the total weight of the main raw materials; The processing method of the mulberry is: cleaning the mulberry, squeezing it into a pulp, and obtaining the original pulp of the mulberry.

[0056] Brewing process:

[0057] 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; ...

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Abstract

The invention relates to a mulberry biological wine and a brewing process thereof. 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, bioenergetic element and mulberries are added. The mulberry 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. At the same time, the alcohol content of the mulberry bio-wine of the present invention is formed at one time during the brewing process , the prepared mulberry bio-wine has no alcohol smell in the mouth after drinking, no feeling of thirst, sobers up quickly, does not hurt the body, the brewing process of the mulberry bio-wine is reasonable and simple, the wine-making time is short, the wine yield is high, and food is saved.

Description

technical field [0001] The invention belongs to wine products, in particular to a biological wine and a brewing 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] As early as two thousand years ago, mulberry was a tonic used by Chinese emperors. Because of the special growth environment of the mulberry tree, the mulberry fruit has the characteristics of natural growth and no pollution, so the mulberry is also known as the "folk sacred fruit". Modern research has confirmed that mulberry fruit is rich in ...

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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