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Chinese chestnut pulp liquor and brewing method thereof

A technology of puree wine and chestnut, which is applied in the direction of microorganism-based methods, biochemical equipment and methods, and the preparation of alcoholic beverages, can solve the problems of poor fermentation process and low wine yield, and achieve improved wine yield, Low cost, effective regulation of human body functions

Inactive Publication Date: 2013-03-13
GUILIN PINGLE COUNTY JINLICHUN WINERY
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Problems solved by technology

However, due to its poor fermentation process, the wine yield is low

Method used

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Embodiment Construction

[0020] In order to illustrate the technical solution of the present invention more clearly, the technical solution of the present invention will be introduced in detail below in conjunction with specific embodiments.

[0021] Chestnut puree wine with chestnuts as raw material for brewing, and its brewing method comprises the following steps:

[0022] Shell the ripe chestnuts and crush them into rice-sized grains; steam the crushed chestnuts for 3-4 hours, spread out and cool to 28-32°C, preferably to 30°C. Then, put the cool chestnuts into the fermentation tank, and add wine cakes into the chestnuts at a ratio of 1400:4 by weight of chestnuts and wine cakes, and stir evenly; saccharify at a constant temperature of 25-30°C for 12 hours . After saccharification, add sterile water to the fermenter at a weight ratio of 1:1 between the material and water in the fermenter, and ferment for 7-8 days at a constant temperature of 25-30°C; All components are transferred to a distillati...

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Abstract

The invention relates to Chinese chestnut pulp liquor using Chinese chestnuts as a brewing raw material and a brewing method of the Chinese chestnut pulp liquor. The method comprises the following steps: peeling and crushing the Chinese chestnuts, steaming for 3-4 h, spreading and cooling to 28-32 DEG C, adding yeast, saccharifying for 12 h at a constant temperature of 25-30 DEG C, adding water, fermenting for 7-8 days at a constant temperature of 25-30 DEG C, and distilling to obtain the Chinese chestnut pulp liquor. The method provided by the invention optimizes the wine brewing technique and technique parameters when using the Chinese chestnuts as the raw material, the brewer's yeast cultured by a Chinese chestnut culture medium is used as the yeast, and the special yeast is more suitable for the wine brewing technique using the Chinese chestnuts as the raw material. Therefore, the method provided by the invention has the advantages of high wine yield, low cost and short period. The Chinese chestnut pulp liquor contains a plurality kinds of amino acids, vitamins, minerals and microelements, thereby having the functions of nourishing stomach and tonifying spleen, nourishing the kidney and liver, tonifying qi and nourishing intestine, resisting against diarrhoea and thirst and effectively regulating human body function; and the Chinese chestnut pulp liquor is a good product for prolonging life.

Description

technical field [0001] The invention relates to a production process of fruit wine, in particular to chestnut puree wine and a brewing method thereof. Background technique [0002] Chestnut is rich in nutrition and has the reputation of "the king of dried fruits". Traditional Chinese medicine believes that chestnuts can nourish the spleen and stomach, nourish the kidney and strengthen tendons, promote blood circulation and stop bleeding. Modern studies have confirmed that chestnuts have high protein and fat content, and also contain carotene, vitamin C, vitamin B1, vitamin B2, niacin and other nutrients, as well as calcium, phosphorus, potassium and other minerals. It is beneficial to maintain the normal function and growth of the human body, especially for the prevention and anti-aging of middle-aged and elderly people, and it is also beneficial for prolonging life. [0003] At present, there are many varieties of fruit wine brewed from fruits, among which the wine brewed...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865
Inventor 刘桂斌
Owner GUILIN PINGLE COUNTY JINLICHUN WINERY
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