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Maka wine

A macaron wine and wine-based technology, which is applied in the preparation of alcoholic beverages, etc., can solve problems such as the complexity of the preparation process, and achieve the effects of good taste, strong physical strength, and anti-aging

Inactive Publication Date: 2015-06-17
玛卡龙酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The application number is 201310023410.3, and the Chinese invention patent application named Maca wine discloses a kind of Maca wine. Maca and glutinous rice, rice, sorghum, corn, and wheat are respectively brewed into Maca fermented wine, Maca fermented liquid, and Maca wine. Maca alcohol liquid, glutinous rice wine, rice wine, sorghum wine, corn wine, barley wine, and then Maca fermented wine, Maca fermented liquid, Maca alcohol liquid, glutinous rice wine, rice wine, sorghum wine, corn wine, wheat wine The wine is blended in proportion to make Maca wine, and the whole preparation process is complicated

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Add 20kg of maca powder into 1000L of mixed wine base formed by sorghum wine and corn wine for fermentation, wherein the mixed wine base contains 750L of sorghum wine and 250L of corn wine.

[0025] The fermentation includes pre-fermentation and post-fermentation. During the pre-fermentation, when the wine is fermented until the alcohol content (20°C) reaches 8% (v / v), 250g of yeast is added to continue the fermentation. Before adding the yeast, it was dissolved in 250ml water at 28°C to form a yeast aqueous solution, and the yeast aqueous solution was kept at 28°C for 30 minutes. The temperature of the whole pre-fermentation was kept at 30°C, and the fermentation time was 7 days.

[0026] After the pre-fermentation is completed, the wine solution formed after the pre-fermentation is completed is filtered out, and the remaining residue is subjected to post-fermentation. The post-fermentation temperature was maintained at 12°C, and the fermentation time was 25 days. Af...

Embodiment 2

[0030] Add 25kg of maca powder into 1000L of mixed wine base formed by sorghum wine and corn wine for fermentation, wherein the mixed wine base contains 750L of sorghum wine and 250L of corn wine.

[0031] The fermentation includes pre-fermentation and post-fermentation. During the pre-fermentation, when the wine is fermented until the alcohol content (20°C) reaches 7% (v / v), 300g of yeast is added to continue the fermentation. Before adding the yeast, it was dissolved in 650ml water at 25°C to form a yeast aqueous solution, and the yeast aqueous solution was kept at 25°C for 40 minutes. The temperature of the whole pre-fermentation was kept at 28°C, and the fermentation time was 8 days.

[0032] After the pre-fermentation is completed, the wine solution formed after the pre-fermentation is completed is filtered out, and the remaining residue is subjected to post-fermentation. The post-fermentation temperature was maintained at 18°C, and the fermentation time was 20 days. Af...

Embodiment 3

[0036] Add 30kg of Maca powder into 1000L of mixed wine base formed by sorghum wine and corn wine for fermentation, wherein the mixed wine base contains 750L of sorghum wine and 250L of corn wine.

[0037] The fermentation includes pre-fermentation and post-fermentation. In the pre-fermentation process, when the wine is fermented until the alcohol content (20°C) reaches 8% (v / v), 260g of yeast is added to continue the fermentation. The yeast was dissolved in 520ml of water at 30°C to form a yeast aqueous solution before being added, and the yeast aqueous solution was kept at 30°C for 35 minutes. The temperature of the whole pre-fermentation was maintained at 30°C, and the fermentation time was 8 days.

[0038] After the pre-fermentation is completed, the wine solution formed after the pre-fermentation is completed is filtered out, and the remaining residue is subjected to post-fermentation. The post-fermentation temperature was maintained at 14°C, and the fermentation time wa...

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PUM

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Abstract

The Maka wine provided by the invention is prepared by fermentation, freezing and filtering of a mixed wine base formed by a Maca powder, Kaoliang spirit and corn wine. The fermentation comprises a primary fermentation and a secondary fermentation; the secondary fermentation employs low temperature fermentation; and the whole preparation process is simple. The Makalong wine provided by the invention has brownish yellow color, unique fragrance of a pure fermented wine and good mouthfeel. Meanwhile, the wine has nourishing and strengthening effects on human body, endows the body with full physical strength and vigorous spirit, and has effects of building up body and delaying aging after long-term drinking.

Description

technical field [0001] The present invention relates to a kind of wine, more specifically, relates to a kind of macaron wine. Background technique [0002] Maca (MACA), a plant that grows on the plateau above 4,000 meters above sea level in the Andes Mountains of Peru in South America, belongs to the Brassicaceae family. It is native to the Andes mountains above 4,000 meters near Kinin and Pasco in central Peru. MACA is rich in high-unit nutrients and has the function of nourishing and strengthening the human body. People who eat it will feel energetic and energetic without fatigue; MACA can also promote metabolism, resist stress, and improve the sexual ability and fertility of humans and animals. Strength and milk secretion, and can eliminate menopausal obstacles, slow down aging, enhance brain vitality, etc. In the past ten years, it has become the most attention-grabbing and most promising health care product in the world health care product market. The combination of ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/14C12G3/02C12H6/04
Inventor 张春亮张健张平
Owner 玛卡龙酒业有限公司
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