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A kind of sour jujube biological wine and its brewing process

A jujube jujube and biological technology, applied in the preparation of microorganisms, alcoholic beverages, methods based on microorganisms, etc., can solve the problems of low alcohol content and insufficient nutrient absorption, etc., achieve high alcohol yield, promote digestion, and reasonable and simple production process 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

[0005] The invention designs a jujube bio-wine and its brewing process, which solves the problems 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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] According to the following ratio of raw materials and brewing process to produce jujube bio-wine, the raw material is glutinous rice and rice mixed 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 0.65% of the total weight of the main raw materials; The processing technology of the spiny jujube is: take the dried spiny jujube, remove the core, clean, pulverize, and pass through a 40-mesh coarse sieve to obtain the dry spiny jujube coarse powder.

[0032] Brewing process:

[0033] 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...

Embodiment 2

[0039] According to the following raw material ratio and brewing process, the wild jujube bio-wine is produced. The raw material is a mixture of glutinous rice and rice in 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 0.98% 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 technology of the spiny jujube is: take the dried spiny jujube, remove the core, clean it, pulverize it, and pass through an 80-mesh coarse sieve to get the dry spiny jujube coarse powder.

[0040] Brewing process:

[0041] 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...

Embodiment 3

[0047]According to the following raw material ratio and brewing process, jujube bio-wine is produced. 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 saccharified liquid koji The addition amount is 1.65% of the total weight of the main raw materials; the addition amount of alcoholic yeast is 1.25% of the total weight of the main raw materials; . Take the dried jujube, remove the core, clean it, crush it, and pass through an 80-mesh coarse sieve to get the dried jujube powder.

[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 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;

[0050] The second s...

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Abstract

The invention relates to jujube 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, bioenergy and jujube are added. The wild jujube bio-wine of the present invention has an alcohol content equivalent to that of white wine, and is not produced by blending in the brewing process, but is completely brewed from grains and plants. At the same time, the alcohol content of the wild jujube bio-wine of the present invention is formed at one time during the brewing process , the prepared Zizyphus jujube 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 wild jujube bio-wine is reasonable and simple, the brewing time is short, the yield is high, and food is saved.

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] Wild jujube contains sugar, acid, protein, calcium, phosphorus, iron, vitamins and other nutrients. The vitamin C content of wild sour jujube can reach 1200 mg per 100 grams, which is 95 times higher than that of raisins, 36 times that of seabuckthorn, and 2 times higher than that of kiwi fruit. It is known as the "king of vitamin C". Jujube cont...

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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