Brewing method of begonia root wine
A technology of begonia and root wine, applied in the brewing field of begonia root wine, to achieve the effects of mellow taste, improved utilization rate and rich nutrition
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Embodiment 1
[0017] A kind of brewing method of begonia root wine is characterized in that, adopts the following steps:
[0018] A, raw material pretreatment: select dry, disease-free begonia root and cut into dices after cleaning, get 10kg begonia root diced and put into 20kg water and soak for 5 hours;
[0019] B, beating: the soaked begonia roots are refined, filtered with a 100-mesh sieve, and the resulting filter residue is added with 1 times of water for secondary refining, and the twice-gained slurry is mixed with the soaking solution in step A to obtain crabapple Root slurry, the slurry obtained twice is mixed with the soaking liquid, which can better retain nutrients and improve the utilization rate of raw materials;
[0020] C. Compound enzyme treatment: add 0.03kg of pectinase and 0.05kg of cellulase to 10kg of begonia root slurry, control the temperature at 45°C, and take 5 hours for compound enzyme treatment to decompose more nutrients ;
[0021] D, allotment: add white gran...
Embodiment 2
[0028] A kind of brewing method of begonia root wine is characterized in that, adopts the following steps:
[0029] A, raw material pretreatment: select dry, disease-free begonia root, reed root and cut into cubes after cleaning, get 8kg of begonia root slices, 2kg reed rhizome slices and mix them into 30kg of water and soak for 6 hours;
[0030] B, beating: the soaked crabapple root slices and reed rhizome slices are refined, filtered with a 110-mesh sieve, and the resulting filter residue is added with 1.5 times of water for secondary refining, and the twice-gained slurry is the same as the soaking solution in step A Mix to prepare the begonia root slurry, and mix the twice-gained slurry with the soaking liquid, which can better retain nutrients and improve the utilization rate of raw materials;
[0031] C. Compound enzyme treatment: add 0.04kg of pectinase and 0.055kg of cellulase to 10kg of begonia root slurry, control the temperature at 50°C, and take 4 hours for compound...
Embodiment 3
[0039] A kind of brewing method of begonia root wine is characterized in that, adopts the following steps:
[0040] A, raw material pretreatment: select dry, disease-free begonia root, smilax root and cut into cubes after cleaning, get the begonia root strip of 7kg, the smilax root strip of 3kg mix and put into 40kg water and soak for 7 hours;
[0041] B, beating: the soaked begonia roots are refined, filtered with a 120-mesh sieve, and the resulting filter residue is added with 2 times of water for secondary refining, and the twice-gained slurry is mixed with the soaking liquid in step A to obtain begonias Root slurry, the slurry obtained twice is mixed with the soaking liquid, which can better retain nutrients and improve the utilization rate of raw materials;
[0042] C. Compound enzyme treatment: Add 0.05kg of pectinase and 0.06kg of cellulase to 10kg of begonia root slurry, control the temperature at 55°C, and take 3 hours for compound enzyme treatment to decompose more n...
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