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Fermented type purslane red wine and application

A technology of purslane red wine and purslane red, which is applied in the fields of application, beer brewing, preparation of alcoholic beverages, etc.

Inactive Publication Date: 2012-10-31
马宁
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no precedent for brewing fermented red wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Embodiment 1 prepares purslane red wine

[0014] 1. Cleaning: Take 100kg of fresh purslane with red stalks and small red leaves after removing impurities, place it on a washing tank with a washing net, and wash it with high-pressure water.

[0015] 2. Sterilization: Put the rinsed raw materials into a sterilizer, pass in steam, and keep at normal pressure for 5 minutes when it reaches 100°C.

[0016] 3. Pulverization: Put the sterilized raw material into a stainless steel pulverizer and pulverize it into a slurry.

[0017] 4. Fermentation: Put the purslane pulp into a fermenter or a fermenter, control the temperature at 28-32°C, add 13% starter (the proportion of the starter is the same as that of the purslane pulp). 0.5% distiller's yeast, 5% self-made Daqu, 6% honey, 95% edible ethanol 1.5%), stir evenly, seal and ferment for 10-12 days.

[0018] 5. Separation and extraction of juice: take out the fermented product, separate it through a centrifuge or a press, and ...

Embodiment 2

[0020] Embodiment 2 prepares purslane beer

[0021] Depending on market demand: Purslane beer can be prepared in different proportions (calculated as fresh beer) of 5-10% of purslane red wine.

Embodiment 3

[0022] Example 3 Preparation of low-alcoholic beverages

[0023] Depending on market demand, low-alcoholic beverages can be prepared in different proportions (calculated as beverages) of purslane red wine 3-5%.

[0024] Seasoning wine: When cooking, add a little purslane red wine to achieve the effects of removing fishy smell, increasing freshness, and increasing flavor.

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PUM

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Abstract

The invention belongs to the field of fermented wine, low-alcohol drink and seasonings, and discloses brewed purslane wine and application. The invention adopts the technical scheme that the purslane (xhm-1) with red stem and small red leaves, selected and cultured by the inventor, is adopted as the raw material. The sterilization is performed for 5 minutes at 100-degree C and under normal temperature. The sealed fermentation is performed for 10-12 days by adding 13% (based on purslane slurry) of leavening agent and controlling the temperature at 28-32 degree C. The leavening agent is formed by mixing the following materials: 0.5% of distiller's yeast, 5% of self-prepared yeast for making hard liquor, 6% of honey, and 1.5% of 95% edible ethanol. Kaolin clay used for taking clear liquor can serve as a separating agent and a precipitating agent, and takes the proportion of 3% (based on separated liquid). Purslane beer can be prepared as per different proportions (based on draft beer), namely 5-10% of the purslane wine. Low-alcohol drink can be prepared as per different proportions (based on drink), namely 3-5% of the purslane wine. The purslane wine can be used as seasoning wine, and can be added by a little during cooking.

Description

technical field [0001] The invention relates to a method for preparing fermented purslane red wine and its application. It belongs to the field of fermented wine, beverages containing low alcohol and condiments. Background technique [0002] Purslane is a plant of the family Portulaca oleracea, also known as purslane, five elements grass, longevity vegetable, nine lion grass, sour vegetable, etc. It is widely distributed in temperate and tropical regions of the world and is a medicinal and edible plant. Purslane is sour in taste and cold in nature, and has the effects of clearing heat and detoxifying, cooling blood and reducing swelling. It can be used to treat diarrhea, dysentery, urinary tract infection, etc. Modern pharmacological studies have shown that purslane has antibacterial, blood lipid lowering, anti-aging, anti-oxidation, muscle relaxation, anti-inflammatory, analgesic and wound healing effects. [0003] At present, purslane is often used as raw material for m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04C12C5/00A23L1/22A23L27/00
Inventor 马宁
Owner 马宁
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