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Brewing process for celery wine

A technology of celery wine and celery, which is applied in the field of wine making technology, can solve the problems of difficult fermentation and difficulty, and achieve the effects of lowering blood pressure, improving edibility, and good development prospects

Inactive Publication Date: 2015-04-01
黄玲
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As we all know, monosaccharides and disaccharides are easily fermented into wine under anaerobic conditions. On the contrary, it is difficult to directly ferment into wine. Celery is a kind of plant rich in cellulose that is not easy to ferment. Celery is often eaten, especially celery leaves It is very beneficial to prevent high blood pressure and arteriosclerosis, and has an auxiliary therapeutic effect, but the process of directly brewing celery into wine has not yet appeared.

Method used

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  • Brewing process for celery wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment one: a kind of celery wine brewing technique comprises the following steps:

[0018] 1) Material selection: choose celery as the raw material, sort and wash it; the material selection is mainly dry celery, water celery can also be used, it is best to keep celery leaves;

[0019] 2) Juicing: Juicing the clean celery raw materials;

[0020] 3) Solid-liquid separation: separate the squeezed celery juice from the remaining celery solid matter; keep the celery juice in a container, and the celery solid matter enters the next production process;

[0021] 4) Mixing of solid matter: Mix celery solid matter with cellulase, Candida utilis and alcoholic yeast and stir evenly. The mixing ratio is: 100 kg of celery solid matter, 0.03 kg of cellulase, and Candida utilis 0.05 kg, alcoholic yeast 0.025 kg;

[0022] 5) Simultaneous saccharification reaction: Mix the solid substances in the previous step and put them into a sealed container for synchronous saccharification r...

Embodiment 2

[0027] Embodiment two: a kind of celery wine brewing technique, comprises the following steps:

[0028] 1) Material selection: select celery as raw material, sort and wash;

[0029] 2) Juicing: Juicing the clean celery raw materials;

[0030] 3) Solid-liquid separation: separate the squeezed celery juice from the remaining celery solid matter; keep the celery juice in a container, and the celery solid matter enters the next production process;

[0031] 4) Mixing of solid matter: Mix celery solid matter with cellulase, Candida utilis and alcoholic yeast and stir evenly. The mixing ratio is: 90 parts of celery solid matter, 0.02 part of cellulase, and Candida utilis 0.04 parts, alcoholic yeast 0.015 parts;

[0032] 5) Simultaneous saccharification reaction: mix the solid substances in the previous step and put them into a sealed container for synchronous saccharification reaction. The reaction is carried out under normal pressure, the reaction temperature is controlled at 50 d...

Embodiment 3

[0035] Embodiment three: a kind of celery wine brewing technique, comprises the following steps:

[0036] 1) Material selection: select celery as raw material, sort and wash;

[0037] 2) Juicing: Juicing the clean celery raw materials;

[0038] 3) Solid-liquid separation: separate the squeezed celery juice from the remaining celery solid matter; keep the celery juice in a container, and the celery solid matter enters the next production process;

[0039] 4) Mixing of solid matter: Mix celery solid matter with cellulase, Candida utilis and alcoholic yeast and stir evenly. The mixing ratio is: 110 parts of celery solid matter, 0.05 part of cellulase, and Candida utilis 0.08 parts, 0.04 parts of alcoholic yeast;

[0040] 5) Simultaneous saccharification reaction: Mix the solid substances in the previous step and put them into a sealed container for synchronous saccharification reaction. The reaction is carried out under normal pressure, the reaction temperature is controlled at...

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Abstract

The invention discloses a brewing process for celery wine, and belongs to the technical field of wine brewing. The brewing process comprises the following steps: (1) selecting materials: washing celery; (2) squeezing: squeezing the celery; (3) carrying out solid-liquid separation: separating squeezed celery juice from residual celery solid substances; (4) mixing the solid substances: mixing the celery solid substances with cellulase, candida utilis and distillery yeast, and agitating uniformly; (5) carrying out synchronous saccharification reaction: after uniformly mixing and agitating the celery solid substances, putting a mixture into a sealed container, and carrying out synchronous saccharification reaction under normal pressure for 7-12 days at the temperature of 35-50 DEG C; (6) distilling: after the reaction, distilling a liquid part to obtain celery alcohol; and (7) blending: blending the celery alcohol with the celery juice. According to the brewing process for the celery wine, the celery which is not easy to ferment is fermented into wine under an oxygen-free condition and the mouth feel is unique; some substances which are difficult to absorb by a human body are converted into alcohol so that the edibility is improved.

Description

technical field [0001] The invention relates to a brewing process and belongs to the technical field of brewing. Background technique [0002] At present, there are many fruit and vegetable wines on the market, such as eggplant wine, strawberry wine, papaya wine, garlic wine, onion wine, etc. The method of these wines is to smash the fruits and vegetables, add sugar, and then soak them in high-grade white wine. The obtained wine is called fruit and vegetable wine. Although these wines contain a certain amount of fruit and vegetable nutrients, most of the nutrients are discarded as residues. And, mostly the white wine that it is used for soaking is high-grade white wine, is not applicable to health care. The wine made by real fermentation, such as wine and cider, has a high sugar content or high starch content in the raw material itself. As we all know, monosaccharides and disaccharides are easily fermented into wine under anaerobic conditions. On the contrary, it is diffi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12G3/04C12R1/72C12R1/865
Inventor 黄玲李伟
Owner 黄玲