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Cotton wine and preparation method thereof

A production method and cotton technology, which are applied to the preparation of alcoholic beverages and other directions, can solve the problems of high brewing cost, unsatisfactory cotton softness of taste, and poor hanging condition of wine liquid.

Inactive Publication Date: 2013-02-20
魏剑啸
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The use of the above-mentioned wine-making raw materials mostly consumes a large amount of grain or economic crops, the cost of wine-making is high, the content of dietary fiber in the brewed wine is low, the condition of the wine hanging cup is not good, the drinking taste and the cotton softness of the wine are not ideal
After searching, so far, there is no document record of cotton being used as a raw material for wine making at home and abroad.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1: select the cotton boll (cotton linters and seeds thereof) in the cotton bolls with 60% water content of 1500 grams of fresh and tender immature flocculation, be cut into or pulverized into long and wide be less than 1cm fine dices or diameter be less than 1cm with machine tools Granular, steamed in a clean wine steaming vessel, let it dry to about 30°, add 100 grams of pure water, 100 grams of sugar, mix in the koji, put it into the wine jar, seal it and ferment at room temperature, open it and stir once every 3 days . After about 7 days, filter the wine liquid in the wine jar to obtain the supernatant, and then put it into a distillation apparatus for distillation. Due to the high viscosity of the wine liquid, a slow fire is required during distillation, and the distillation time should be extended appropriately. The alcoholic liquid obtained by distillation is stored in wine bottles or other containers, after seasoning, blending, and then sealed and ferm...

Embodiment 2

[0018] Embodiment 2: select the cotton boll (cotton linters and seeds thereof) in the cotton bolls with 60% water content of 1500 grams of fresh and tender immature flocculation, cut or pulverize into long and wide dices less than 1cm or diameter less than 1cm If it is grainy, steam it in a clean wine steaming vessel and dry it to about 30°. At the same time, wash and steam 500 grams of sorghum rice thoroughly until there is no heart inside. Then dry it to about 30° and mix the above two. Add 100 grams of cold boiled water with a temperature between 30 and 40°, stir in the koji and distiller's mother, stir evenly, put it into the wine jar, seal and ferment at room temperature, open and stir once every 3 days. After about 7 days, squeeze the wine liquid in the wine jar, filter it, put the obtained supernatant into the distillation apparatus for distillation, store the alcoholic liquid obtained from the distillation in wine bottles or other containers, season and blend, and then ...

Embodiment 3

[0019] Embodiment 3: replace the sorghum rice in embodiment 2 with the sweet potato powder of 20 hole sieves, other implementation process, steps and raw material proportioning, are identical with embodiment 2.

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PUM

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Abstract

The invention relates to cotton wine and a preparation method thereof. The cotton wine is characterized in that the component of immature cottons is contained in a wine-brewing material, and the immature cottons account for 0.01-99.99 percent of the total weight of the wine-brewing material. The cottons adopt cotton pulps (fresh cotton wools and seeds thereof) of immature cotton capsules (cotton bolls) with the water content of not less than 40 percent and the diameter of not more than 3.5cm, meanwhile grain crop materials or vegetables and fruit materials can be added, the substances are diced or grinded into particles and cooked, yeast is added and stirred, and the mixture is fermented, distilled and then fermented again to obtain a finished product.

Description

technical field [0001] The patent of the invention relates to a production technology of drinking wine, in particular to a cotton wine and a production method thereof. Background technique [0002] In the prior art, in the production of liquor, the raw materials used for making wine are all food crops, such as sorghum, rice, wheat, corn, millet, highland barley, etc.; in the production of wine and other fruit wines, the raw materials used are all daily edible fruits and vegetables. Such as grapes, sweet potatoes, cassava, yam, jujube and so on. The use of the above-mentioned wine-making raw materials mostly consumes a large amount of grain or economic crops, the cost of wine-making is high, the content of dietary fiber in the brewed wine is low, the condition of the wine hanging cup is not good, the drinking taste and the cotton softness of the wine are not ideal . After searching, so far, there is no document record that cotton is used as a raw material for brewing in dri...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 魏剑啸
Owner 魏剑啸
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