Process for making bamboo leaf beautifying wine

A manufacturing process, bamboo leaf technology, applied in the manufacturing process of bamboo leaf nourishing wine, can solve the problems of high product cost, deviation, unfavorable physical and mental health of consumers, etc., achieve mellow and refreshing taste, reduce manufacturing cost, and save investment in fixed assets Effect

Inactive Publication Date: 2012-07-18
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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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 bamboo leaves and put them into the steamer to rehydrate the rice and then put it into the steamer until the rice center does not have any rawness; spread it cool, the temperature is 22-26 When 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. When the post-fermentation period is completed, the washed bamboo leaves without rotten leaves are put into the fermentation tank and fermented together with rice. When it is 120, it is put into distillation, and the alcohol extraction degree is 60, 48, and 42 degrees, which are stored and aged respectively, and the aging time is more than 3 months; then adjust the alcoho...

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Abstract

The invention relates to a process for making bamboo leaf beautifying wine. The process comprises the following steps of: soaking and washing rice, and cooking until the rice is cooked; spreading for cooling, adding distiller's yeast in an amount which is 0.3 to 0.5 percent based on that of the rice at the temperature of between 22 and 26 DEG C, adding the rice with the distiller's yeast into a jar, performing primary fermentation at the temperature of less than 28-32 DEG C for 72 to 90 hours, performing mixed fermentation at the temperature of between 28 and 30 DEG C when secondary fermentation is performed after primary fermentation is finished, distilling when fermentation alcohol content is 12 percent, storing wine with the alcohol content of 60 percent, 48 percent and 42 percent, and ageing for more than 3 months; and adjusting the alcohol content according to product requirements. The process is characterized in that bamboo leaves are added twice in the process of making the wine. The bamboo leaf wine has mellow mouthfeel, is refreshing, and has beautifying and health protection effects.

Description

Technical field: [0001] The invention relates to a manufacturing process of bamboo leaf nourishing 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 co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A61K36/899A61P17/16
Inventor 苑洪山
Owner 北京奈特通达科技发展有限责任公司
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