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Brewing method of chestnut wine

A technology of chestnuts and chestnut powder, which is applied in the field of food manufacturing and can solve problems such as starch waste

Inactive Publication Date: 2013-07-17
王胜伍
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the high amount of starch contained in the chestnut itself, when the chestnut is fermented, when the ethanol content in the fermented product reaches the maximum, the alcohol cannot continue to be produced. At this time, there is still more starch in the fermented product, so Excess starch is wasted

Method used

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  • Brewing method of chestnut wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] figure 1 It is a flowchart of the brewing method of chestnut wine provided by Embodiment 1 of the present invention. see figure 1 Shown, the brewing method of the chestnut wine provided by present embodiment one comprises:

[0021] Step 101: Mix the steamed chestnut powder with distiller's grains of the same volume, and add Daqu; wherein, the weight of Daqu is 5%-7% of the weight of the chestnut powder;

[0022] Step 102: After covering the mixture of chestnut powder, distiller's grains and Dakoji with the same volume of distiller's grains as the mixture, culture for a preset time;

[0023] Step 103: Add esterified red yeast rice and white wine compound enzyme to the chestnut powder after the primary culture, and set the time for the second culture;

[0024] Step 104: putting the chestnut powder after the secondary cultivation into a fermentation tank for fermentation for at least 30 days;

[0025] Step 105: Distill the fermented chestnut powder to produce base wine...

Embodiment 2

[0030] figure 2 It is a flowchart of the brewing method of chestnut wine provided by the second embodiment of the present invention. On the basis of the first embodiment above, see figure 2 As shown, the addition of esterified red yeast rice and white wine compound enzyme in the chestnut powder after cultivating bacteria specifically includes:

[0031] Step 201: Activate the esterified red koji and white wine compound enzymes with water at 25°C-32°C for 20-40 minutes; wherein, the weight of water used for activation is 5-10% of the weight of the esterified red yeast rice and white wine compound enzymes times;

[0032] Step 202: adding the activated esterified red yeast rice and liquor compound enzyme to the wine tail; wherein, the weight of the wine tail is 8%-12% of the weight of the chestnut powder;

[0033] Step 203: Add water to the esterified red yeast rice and liquor compound enzyme added to the wine tail, and the weight of the final mixture of wine tail, esterified...

Embodiment 3

[0039] image 3 It is a flowchart of the brewing method of chestnut wine provided by the third embodiment of the present invention. On the basis of the above-mentioned embodiment 1 and embodiment 2, in the brewing method of the chestnut wine provided by the present embodiment 3, before the chestnut powder after the secondary culture is put into the fermentation tank, it also includes: Spray wine tail and caproic acid bacteria solution on the side wall.

[0040] After putting the chestnut powder after the secondary cultivation into the fermentation tank, it also includes: spraying wine tail and caproic acid bacteria liquid on the top of the chestnut powder after being placed in the fermentation tank.

[0041] Therefore, in the present embodiment three, putting the chestnut powder after the secondary cultivation into the fermentation tank for fermentation is specifically:

[0042] Step 301: Spray wine tail and caproic acid bacteria liquid on the side wall of the fermentation t...

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Abstract

The invention relates to the field of manufacturing food, in particular relates to a brewing method of chestnut wine. The brewing method comprises the steps of: mixing the steamed chestnut powder with the vinasse of the equal volume, adding the yeast the weight of which is 5-7% of chestnut powder; covering the mixture of chestnut powder, the vinasse and yeast with the vinasse of the same volume as that of the mixture, and performing primary cultivation within preset time; adding esterified red yeast and white spirit complex enzyme into the primary cultivated chestnut powder, performing secondary cultivation within a preset time; placing the secondarily cultivated chestnut powder into a leavening pool for leavening for at least thirty days; distilling the leavened chestnut powder to produce base wine. Compared with the prior art, with the brewing method for the chestnut wine, the usage amount of the chestnuts is half of that of the chestnuts in the prior art when the volume of the leavened content is equal, while the yield of the wine is doubled compared with the prior art, more starch in the chestnuts can be further converted into ethanol so as to reduce the waste of the starch.

Description

technical field [0001] The invention relates to the field of food production, in particular to a method for brewing chestnut wine. Background technique [0002] At present, many existing chestnut wines are blended with chestnut essence, sweetener and alcohol, which is not conducive to human health. A very small part of chestnut wine is made by crushing chestnuts, mixing them with koji, and then cultivating, fermenting, and distilling them. Since ethanol itself has a bactericidal effect, the degree of fermentation of the wine brewed from chestnuts is generally 9°-13° before distillation. However, due to the high amount of starch contained in the chestnut itself, when the chestnut is fermented, when the ethanol content in the fermented product reaches the maximum, the alcohol cannot continue to be produced. At this time, there is still more starch in the fermented product, so Too much starch is wasted. Contents of the invention [0003] The purpose of the embodiments of t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04
Inventor 王胜伍
Owner 王胜伍