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Health-care low-alcohol-volume nutritional yellow wine with fruit fragrance

A technology for health-preserving rice wine and nutrition, applied in the field of rice wine, can solve the problems such as the taste and aroma of rice wine that are less concerned, and achieve the effects of improving health-preserving and health care effects, the wine taste is soft and smooth, and the taste is refreshing.

Active Publication Date: 2012-01-11
平湖酒业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, less attention has been paid to the taste and aroma of rice wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Take 20kg of red dates and 4kg of wolfberry and soak them in water twice the weight to make the tissue fully soften and expand, then add water with a temperature of 89°C and 4 times the weight of wolfberry for hot extraction for 1 hour, and stir at the same time to make the red dates and wolfberry The soluble nutrients are dissolved out, beaten and crushed with a crusher, and filtered through a 60-mesh filter to remove the skin and core to obtain the jujube and wolfberry juice. After the extract juice is sterilized at 80°C, add pectinase 0.1w / v‰, enzymatically hydrolyze at 45±2°C for 20 hours, heat to inactivate the enzyme, add 0.2w / v‰ clarifier to stand for 12 hours after cooling, Filter to obtain the jujube and wolfberry extract.

[0026] Mix 1000kg of rice (steamed) with wine and medicine for 25 hours of liquefaction and saccharification, and then ferment in a fermentation tank together with jujube and wolfberry extract, 100kg of wheat koji (a kind of koji made from ...

Embodiment 2

[0031] Take 20kg of red dates and 4kg of wolfberry and soak them in water twice the weight to make the tissue fully soften and expand, then add water with a temperature of 89°C and 5 times the weight of wolfberry for hot extraction for 1 hour, and stir at the same time to make the red dates and wolfberry The soluble nutrients are dissolved out, beaten and crushed with a crusher, and filtered through a 60-mesh filter to remove the skin and core to obtain the jujube and wolfberry juice. After the extract juice is sterilized at 82°C, add pectinase 0.1w / v‰, enzymatically hydrolyze at 45±2°C for 20 hours, heat to inactivate the enzyme, add 0.2w / v‰ clarifier after cooling, and let stand for 12 hours. Filter to obtain the jujube and wolfberry extract.

[0032] Mix 1000kg of rice (steamed) with wine and medicine for 29 hours of liquefaction and saccharification, and then ferment in a fermentation tank together with jujube and wolfberry extract, 100kg of wheat koji (a kind of koji made...

Embodiment 3

[0037]Take 20kg of red dates and 4kg of wolfberry and soak them in water twice the weight to make the tissue fully soften and expand, then add water with a temperature of 92°C and 5 times the weight of wolfberry for hot extraction for 1 hour, and stir at the same time to make the red dates and wolfberry The soluble nutrients are dissolved out, beaten and crushed with a crusher, and filtered through a 60-mesh filter to remove the skin and core to obtain the jujube and wolfberry juice. After the extract juice is sterilized at 81°C, add pectinase 0.123w / v‰, enzymatically hydrolyze at 45±2°C for 19 hours, heat to inactivate the enzyme, add 0.2w / v‰ clarifier and let it stand for 12 hours after cooling. Filter to obtain the jujube and wolfberry extract.

[0038] Mix 1000kg of rice (steamed) with wine and medicine for 29 hours of liquefaction and saccharification, and then ferment in a fermentation tank together with jujube and wolfberry extract, 115kg of wheat koji (a kind of koji m...

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PUM

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Abstract

The invention discloses health-care low-alcohol-volume nutritional yellow wine with fruit fragrance, which is prepared by using rice and wheat as main raw materials, combining red date, Chinese wolfberry and extracts of red date and Chinese wolfberry for common fermentation, adding aged wine prepared by soaking red dates and adding red date, Chinese wolfberry and raw ginger hot extract. In the invention, the low-alcohol-volume yellow wine prepared by a fermentation process, a cold immersing process and a hot extraction process offers a fresh mouthfeel, and has an elegant special flavor combining ethanol fragrance and fruit fragrance, an orange and clean color, a strong and elegant flavor and a tender and smooth taste. In addition, the style of yellow wine is retained, the wine contains various nutrients including amino acids, fructooligosaccharide, red date polysaccharide and Chinese wolfberry polysaccharide, and thus, the health-care effect of the yellow wine is improved.

Description

technical field [0001] The invention relates to rice wine, in particular to a health care low-nutrition rice wine with fruity aroma. Background technique [0002] Yellow rice wine is a national specialty of our country and belongs to brewing wine. Yellow rice wine is made from rice and millet, and generally has an alcohol content of 14%-20%, which belongs to low-alcohol brewing wine. Because rice wine contains a lot of sugar and nitrogen extracts, it has quite high calories and extremely low alcohol content. Therefore, it does not hurt the liver or stomach. It can also accelerate blood circulation in the body, strengthen bones, relax tendons, activate blood circulation and promote blood circulation. function of appetite. In daily life, it can also be used as a flavoring or deodorizing agent for cooking dishes, as well as an auxiliary material and medicine primer in medicine. Yellow rice wine is rich in nutrition, containing 21 kinds of amino acids, including several unkno...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04
Inventor 周棋芳林侠彪
Owner 平湖酒业有限责任公司
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