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A kind of sea cucumber biological wine and its brewing process

A sea cucumber and biological technology, applied to the preparation of microorganisms, alcoholic beverages, and methods based on microorganisms, can solve the problems of low alcohol content and insufficient nutrient absorption, and achieve high alcohol yield, alleviate impotence, and save food.

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 sea cucumber 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.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Sea cucumber bio-wine is manufactured according to the following raw material ratio and brewing process. The raw materials are glutinous rice and rice mixed in 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 is added The amount is 0.73% of the total weight of the main raw materials; the added amount of alcoholic yeast is 0.65% of the total weight of the main raw materials; the added amount of bioenergetics is 0.01% of the total weight of the main raw materials, and the added amount of sea cucumber is 1% of the total weight of the main raw materials; The processing method of the sea cucumber is as follows: remove the viscera of the fresh sea cucumber, wash the sediment, dry in the sun, and crush to obtain the sea cucumber powder.

[0030] Brewing process:

[0031] The first step is soaking and washing rice: Weigh the main raw materials glutinous rice and rice by weight,...

Embodiment 2

[0037] Sea cucumber 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 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 1.15% 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 sea cucumber is as follows: remove the viscera of the fresh sea cucumber, wash the sediment, dry in the sun, pulverize, and pass through a 150-mesh sieve to obtain the sea cucumber powder.

[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 wa...

Embodiment 3

[0045] Sea cucumber 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 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 1.65% 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 sea cucumber is as follows: remove the viscera of the fresh sea cucumber, wash the silt, dry in the sun, pulverize, and pass through a 120-mesh sieve to obtain the sea cucumber 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 th...

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PUM

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Abstract

The invention relates to a sea cucumber 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 sea cucumber are added. The sea cucumber 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 sea cucumber bio-wine of the present invention is formed at one time during the brewing process , the prepared sea cucumber 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 sea cucumber 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] Sea cucumber contains extremely low cholesterol, and is a typical high-protein, low-fat, low-cholesterol food. In addition, its meat is tender and easy to digest, so it is very suitable for the elderly, children and people with weak constitution. Contents of the invention [0004] The invention designs a kind of sea cucumber biological wine and...

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