Process for producing aloe wine for beautification

A manufacturing process, the technology of aloe vera, which is applied in the field of manufacturing aloe vera beauty wine, can solve the problems of high product cost, unfavorable physical and mental health of consumers, deviation and other problems, achieve the effect of mellow and refreshing taste, save investment in fixed assets, and reduce manufacturing cost

Inactive Publication Date: 2012-07-04
北京奈特通达科技发展有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This extraction process has the following disadvantages: 1. There is a large amount of sediment attached to the wine, and the finished product production process needs to be sterilized, resulting in poor quality stability of the finished wine; in addition, due to the need for sterilization, equipment investment increases, The product cost increases; 2. The wine produced by the extraction process cannot guarantee the purity of the wine due to the addition of pigments and spices in the preparation and blending process, which deviates from the principle of "green consumption" and is not conducive to the physical and mental health of consumers; 3. The extraction process production The wine tastes bad

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0022] One of the implementations is to soak the rice for 3 hours, wash it three times to make the rice grains clean, add an appropriate amount of aloe and put it into the steamer, and then rehydrate the rice, then put it into the steamer until the rice center does not have the phenomenon of being caught; spread it to cool, and the temperature is 22-26 hours Mixing koji, the amount of koji used is 0.3% of the input rice (the koji is a self-made koji), and the rice with good koji is put into the tank for fermentation. The pre-fermentation period is carried out for 72-90 hours, and the fermentation temperature is less than 28-32 ° C. The pre-fermentation period is completed When entering the post-fermentation period, put the aloe that has been washed and has no rotten leaves into the fermentation tank to ferment with the rice. The amount added is rice: aloe-7:3, the mixed fermentation temperature is 28-30°C, and the fermentation degree is 120. , put into distillation, pick the wi...

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PUM

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Abstract

The invention discloses a process for producing aloe wine for beautification. The process comprises the following steps of: soaking and washing rice, cooking until cooked, spreading and cooling down to 22-26 DEG C, adding fermentation starters at an amount of 0.3-0.5% the weight of rice, mixing, putting the resulting mixture in a fermenter, performing primary fermentation at a fermentation temperature less than 28-32 DEG C for 72-90 hours, performing after-fermentation after primary fermentation, performing mixed fermentation at 28-30 DEG C, distilling when the alcoholicity of the fermentation product is 120, preserving and aging the fermentation products with alcoholicity of 600, 480 and 420 respectively (aging time exceeds 3 months), and adjusting alcoholicity according to the product requirements. The invention is characterized in that aloe is added during the wine brewing process and the addition of aloe is performed twice. The aloe wine has mellow and fresh taste and is beneficial for beautification and health care.

Description

Technical field: [0001] The invention relates to a manufacturing process of aloe beautifying wine. Background technique: [0002] There are many technological methods for making health-care wine at present. This method is mainly to soak the traditional Chinese medicine juice with wine or alcohol, then with the prepared juice, white wine, pigment, spices and water are used as raw materials to prepare and blend. This extraction process has the following disadvantages: 1. There is a large amount of sediment attached to the wine, and the finished product production process needs to be sterilized, resulting in poor quality stability of the finished wine; in addition, due to the need for sterilization, equipment investment increases, The product cost increases; 2. The wine produced by the extraction process cannot guarantee the purity of the wine due to the addition of pigments and spices in the preparation and blending process, which deviates from the principle of "green consumpt...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 苑翠平
Owner 北京奈特通达科技发展有限责任公司
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