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A kind of 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 taste and cotton softness, and no discovery.

Inactive Publication Date: 2014-10-08
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 the use of fresh cotton lint and its seeds in drinking wine as raw materials for wine making at home and abroad.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: select the velvet and the seed thereof in the cotton boll of 1500 grams of fresh and tender immature flocculation with a water content of 60%, cut into or be crushed into long and wide particles less than 1cm or granular with a diameter of less than 1cm, Steam in a clean wine steaming vessel, let it dry to 30°, add 100 grams of pure water, 100 grams of sugar, mix in koji and 200 grams of jujube paste that has been steamed and aired to 30°, put it into a wine jar, and seal it for fermentation at room temperature , turn on and stir once every 3 days. After 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 is appropriately extended. The alcoholic liquid obtained by distillation is stored in wine bottles or other containers, after seasoning, blending, and the...

Embodiment 2

[0017] Embodiment 2: select the velvet and the seed thereof in the cotton boll with the water content 60% of the fresh and tender immature flocculation of 1500 grams for use, be cut into or be pulverized into the granule that length and width are less than 1cm or diameter is less than 1cm, Steam in a clean wine steaming vessel, let it dry to 30°, and wash and steam 500 grams of sorghum rice thoroughly until there is no heart inside, then dry it to 30°, then mix the above two, add 100 grams of sorghum rice at 30° Add distiller's koji and distiller's mother into cold boiled water at 40°, stir evenly, put it into a wine jar, seal and ferment at room temperature, open and stir once every 3 days. After 7 days, press and filter the wine liquid in the wine tank, 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 seal and ferment , ready...

Embodiment 3

[0018] 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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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 retrieval, so far, there is no document record that fresh lint of cotton and its seeds are used as raw ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 魏剑啸
Owner 魏剑啸