Technology for biodynamic brewing of honeysuckle flower wine

A honeysuckle and biological technology, applied in the field of biological wine, can solve the problems of low alcohol content and insufficient nutrient absorption, and achieve the effects of fast sobering up, reasonable and simple production process, and enhancing human immunity

Inactive Publication Date: 2012-06-13
李惠忠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention designs a kind of honeysuckle 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

[0023] Honeysuckle 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 in a weight ratio of 2:1 as the main raw material, and saccharified liquid koji, alcoholic yeast and bioenergetic elements are added, and saccharified liquid koji The added amount is 0.5% of the total weight of the main raw materials; the added amount of alcoholic yeast is 0.56 to 4% of the total weight of the main raw materials; %.

[0024] Extraction process of honeysuckle juice:

[0025] The honeysuckle is added to the raw materials in the form of honeysuckle juice; the extraction method of the honeysuckle juice is as follows: the honeysuckle is dried and smashed into a medicinal powder, and the medicinal powder is added to the pot with 1( )( )-200 parts of water Boil in the middle, increase the temperature to 60-70°C, keep it for 8-10 minutes, stop the fire for 20-50 minutes, after making the honeysuckle li...

Embodiment 2

[0033] Honeysuckle 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 in a weight ratio of 2:1 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 1.65% of the total weight of the main raw materials; .

[0034] Extraction process of honeysuckle juice:

[0035] The honeysuckle is added to the raw materials in the form of honeysuckle juice; the extraction method of the honeysuckle juice is as follows: the honeysuckle is dried and smashed into a medicinal powder, and the medicinal powder is added to the pot with 1( )( )-200 parts of water Boil in the middle, increase the temperature to 60-70°C, keep it for 8-10 minutes, stop the fire for 20-50 minutes, after making the honeysuckle l...

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PUM

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Abstract

The invention relates to a technology for biodynamic brewing of honeysuckle flower wine and the honeysuckle flower wine obtained by the technology. The honeysuckle flower wine obtained by the technology is prepared from main raw materials of glutinous rice and rice, and additives of saccharified extract, alcohol yeast, bio-energy archaeus essential and honeysuckle flower. The honeysuckle flower wine obtained by the technology has alcohol concentration the same with alcohol concentration of white spirit. The technology for biodynamic brewing of the honeysuckle flower wine does not adopt a blending technology in brewing, completely utilizes grains and plants as raw materials for brewing production, and realizes alcoholic strength one-step forming in brewing. The honeysuckle flower wine obtained by the technology does not produce an alcohol small in the mouth after being drunk, does not cause thirst, can be metabolized fast, does not produce damage on a human body, has simple and reasonable brewing processes, short brewing time and high wine yield and saves grains.

Description

technical field [0001] The invention relates to wine, especially biological wine, and also relates to its preparation method. 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] The effect of honeysuckle is antibacterial and antiviral. That is, it has obvious inhibitory effect on Staphylococcus aureus, hemolytic streptococcus, dysentery, typhoid, meningococcus, pneumococcus, pus aeruginosa and influenza virus. Second, it has the function of enhancing immunity. Honeysuckle can promote the transformation of lymphocytes a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 李惠忠
Owner 李惠忠
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