Brewing method of broccoli wine

A technology of broccoli and matrix, which is applied in the field of food processing, can solve the problems of waste of broccoli pedicels, etc., and achieve the effect of improving utilization rate, mellow flavor and soft aftertaste

Inactive Publication Date: 2014-04-23
彭聪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the problem that the existing broccoli stalks are not consumed by people and is wasted, and to provide

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1: a kind of brewing method of broccoli wine is characterized in that: adopt following steps:

[0016] A, broccoli pretreatment: remove the rotten part and impurities from the broccoli pedicel, squeeze the juice after cleaning and cutting into pieces, filter through a 100-mesh sieve to obtain broccoli juice and broccoli residue, and set aside;

[0017] B. Potato pretreatment: After the potatoes are cleaned, they are cut into potato grains with a particle size of 10 grams per grain, and the potatoes are used as a substrate to reduce production costs;

[0018] C. Cooking: Put the potato grains in step B into the cooking equipment and steam until they are cooked without mushy, and cool to 55°C to make a matrix;

[0019] D. Dosing: Take 10kg of substrate, add 1kg of wheat koji, 0.6kg of distiller's mother, 0.5kg of sorghum flour to the substrate, add 6kg of broccoli juice prepared in step B, add 8kg of water, and stir well ;

[0020] E, primary fermentation: th...

Embodiment 2

[0025] Embodiment 2: a kind of brewing method of broccoli wine, is characterized in that: adopt following steps:

[0026] A. Broccoli pretreatment: Remove the rotten part and impurities from the broccoli stalks, wash and cut into pieces, and squeeze the juice. Take 8kg of broccoli pieces and 2kg of burdock pieces, mix them evenly, squeeze the juice, and filter through a 110-mesh sieve to obtain broccoli. Orchid juice and broccoli pomace, set aside;

[0027] B. Potato pretreatment: After the potatoes are washed, they are cut into potato grains with a particle size of 12 grams per grain. Using potatoes as a substrate reduces production costs;

[0028] C. Cooking: Put the potato grains in step B into the cooking equipment and steam until they are cooked without mushy, and then cooled to 58°C to make a matrix;

[0029] D, dosing: take 10kg of substrate, add 1.1kg of wheat koji, 0.7kg of wine mother, 1kg of pea powder, 0.5kg of wolfberry powder to the substrate, add 6.5kg of brocc...

Embodiment 3

[0035] Embodiment 3: a kind of brewing method of broccoli wine, is characterized in that: adopt following steps:

[0036] A. Broccoli pretreatment: remove the rotten parts and impurities from the broccoli stalks, wash and cut into pieces, squeeze the juice, take 7kg of broccoli pieces and 3kg of asparagus pieces, mix them evenly, squeeze the juice, and filter through a 120-mesh sieve to obtain broccoli. Orchid juice and broccoli pomace, set aside;

[0037] B, sweet potato pretreatment: after sweet potato is cleaned, cut into sweet potato grain, particle size is 15 grams / grain, uses sweet potato as substrate, has reduced production cost;

[0038] C. Cooking: Put the potato grains in step B into the cooking equipment and steam until cooked and not mushy, spread and cool to 60°C to make a matrix;

[0039] D. Dosing: take 10kg of substrate, add 1.2kg of wheat koji, 0.8kg of distiller's mother, 1kg of bran, 0.5kg of shiitake mushroom powder to the substrate, add 7kg of broccoli ju...

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PUM

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Abstract

The invention discloses a brewing method of a broccoli wine. The brewing method comprises the steps: by taking broccoli stems as a raw material and potato as a matrix, carrying out raw material pretreatment, matrix preparation, dosing, primary fermentation, post fermentation, squeezing and ageing, packaging, sterilizing, storing and the like, thus obtaining the broccoli wine. According to the brewing method, by using the broccoli stems which are not eaten by people as the raw material, thus the production cost is lowered, and the broccoli can be comprehensively utilized, the utilization rate of the broccoli is increased, and the nutritive value of the broccoli is also increased; and after the broccoli wine is aged, a fruit wine is rich in nutrients, thick in aroma, mellow in flavor, and soft in aftertaste, and has the effects of strengthening the organic immunity, clearing heat and resolving thirst, inducing diuresis and relaxing the bowels, and the like.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a brewing method of broccoli wine. Background technique [0002] Broccoli: also known as cauliflower, cabbage flower, cauliflower, etc., Brassica genus of Brassicaceae Brassicaceae, according to analysis, every 100 grams of fresh broccoli bulbs contain 3.5 grams to 4.5 grams of protein, which is 3 grams of cauliflower. times, 4 times that of tomato, broccoli has more comprehensive mineral components than other vegetables, rich in calcium, phosphorus, iron, potassium, zinc, manganese, etc. Broccoli is not only a nutritious vegetable, but also a health vegetable. It has the effects of promoting growth, protecting eyesight, improving memory, and enhancing the body's immunity. At present, besides broccoli is eaten as a vegetable, most of the broccoli stalks are not eaten and thrown away, resulting in a waste of resources. The continued processing and utilization of broccoli stalks as...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 彭聪
Owner 彭聪
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