Production technique of asparagus wine

A production process and asparagus technology, applied in the field of asparagus wine production technology, can solve problems such as no specific means are given, and achieve the effects of overcoming rough taste, balanced plant aroma and long aftertaste

Inactive Publication Date: 2013-02-27
郝建楠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This technical solution gives a processing idea, but does not give specific means

Method used

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  • Production technique of asparagus wine
  • Production technique of asparagus wine
  • Production technique of asparagus wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of asparagus wine production process, take 850 kilograms of sorghum, 250 kilograms of asparagus, 130 kilograms of distiller's yeast, some water;

[0023] The steps are raw material crushing, sorghum crushing, koji crushing, each grain of sorghum is crushed into 4-8 grains, fine powder does not exceed 20% of the total weight, koji is broken into 3-5 mm particle size,

[0024] Add 480 kg of hot water at 80-90°C to the crushed sorghum, mix well, pile up and cover the surface for 18-20 hours, then steam the material for 60-80 minutes to gelatinize, until it is cooked but not sticky, and there is no raw heart inside; then dry During the drying process, 320 kg of cold water at 18-20°C should be added and stirred to make the sorghum fully absorb the water;

[0025] Asparagus is crushed and dried at 60-80 degrees Celsius to obtain asparagus scraps. The drying standard for the scraps is that the asparagus juice produced during the crushing process stops flowing out. It ta...

Embodiment 2

[0037] Embodiment 2 A kind of asparagus wine production technology, get 900 kilograms of sorghum, 260 kilograms of asparagus, 100 kilograms of distiller's yeast, some water;

[0038] Raw materials are broken, sorghum is broken, koji is broken, each grain of sorghum is broken into 4-8 grains, fine powder does not exceed 20% of the total weight, koji is broken into 3-5 mm particle size,

[0039] Add 450kg of hot water at 80-90℃ to the crushed sorghum, mix well, pile up and cover the surface for 18-20 hours, then steam the material for 60-80 minutes to gelatinize, until it is cooked but not sticky, and there is no heart in it; then let it dry During the drying process, 450 kg of water at 18-20°C should be added and stirred to make the sorghum fully absorb the water;

[0040] Asparagus is crushed and dried at 60-80 degrees Celsius to obtain asparagus scraps. The drying standard for the scraps is that the asparagus juice produced during the crushing process stops flowing out. It ta...

Embodiment 3

[0044] Embodiment 3 A kind of production process of asparagus wine, take 800 kilograms of sorghum, 230 kilograms of asparagus, 100 kilograms of distiller's yeast, some water, soak step, put 115 kilograms of asparagus slices according to every ton of base wine, soak at room temperature for 30 days, the rest Step is with embodiment 1.

[0045] The wine that this embodiment 3 obtains is 86 after tasting panel.

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Abstract

The invention relates to a wine, particularly a production technique of an asparagus wine. The invention solves the technical problems in processing asparagus into wine. The asparagus wine is prepared from 800-900 parts of sorghum, 230-260 parts of fresh asparagus, 100-150 parts of distillery yeast and water. The method comprises the following steps: crushing the sorghum, smashing the distillery yeast, and pulverizing and baking the asparagus to obtain pulverized asparagus; putting the sorghum, distillery yeast powder and pulverized asparagus into a pottery fermentation container buried into ground to obtain a base wine; putting sliced asparagus into the base wine, and soaking at room temperature for 28-32 days; and after finishing soaking, filtering the obtained wine to obtain the asparagus base wine, and reducing the alcohol content. The asparagus wine has the advantages of abundant nutrient contents, soft mouthfeel and sweet taste, has enduring after-taste, and evenly embodies the subtle fragrance of white spirit and the plant fragrance of asparagus.

Description

technical field [0001] The invention relates to a kind of wine, in particular to a production process of asparagus wine. Background technique [0002] Asparagus is rich in a variety of amino acids, proteins and vitamins, and its content is higher than that of ordinary fruits and vegetables, especially asparagine and trace elements such as selenium, molybdenum, chromium and manganese in asparagus, which can regulate the body's metabolism and improve the body's immunity It has strong inhibitory and pharmacological effects in the prevention and treatment of hypertension, heart disease, leukemia, blood cancer, edema, cystitis, etc. Asparagus tender stems are rich in protein, vitamins, minerals and trace elements needed by the human body. In addition, asparagus contains unique asparagine and a variety of steroidal saponins, which are effective for cardiovascular diseases, edema, cystitis, Leukemia has curative effect and also has anti-cancer effect, so long-term consumption of a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12G3/04
Inventor 郝建楠郝学金
Owner 郝建楠
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