Brewing method for multi-nutritional wine

A nutritional wine and raw material technology, applied in the preparation of alcoholic beverages, etc., can solve the problems of high investment cost, large space occupation, and complexity, and achieve the effect of less investment equipment, naturalness, and convenient operation

Inactive Publication Date: 2014-05-14
WUHAN WANFUXING TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] 1. The process is cumbersome, complicated and difficult to implement;
[0004] 2. Heating is required in the process, and there are strict restrictions on the temperature, which will increase a lot of equipment and control instruments and meters, occupying a large space and costing a lot of investment;
[0005] 3. Due to the artificial heating to a certain temperature, the active ingredients in the fruit are destroyed, thereby reducing the nutritional efficacy of the sparkling wine;
[0006] 4. Additives are required, which destroys the naturalness of plant fruit as a green food;
[0007] 5. In the production process, certain additive auxiliary equipment needs to be added, which increases the production cost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of brewing method of multi-nutrition wine is as follows:

[0028] ①Select raw materials: The weight of raw material components is kg:

[0029] Glutinous rice 30, water 50, angelica, codonopsis, stilbene 20;

[0030] ②Wash the glutinous rice first, drain the water, heat and steam to mature rice;

[0031] ③Add yeast to the steamed glutinous rice at a ratio of 0.5~2:100 and mix well;

[0032] 4. add clean water in the proportion of the weight percent of water in the raw material components on the basis of the above and seal it up for fermentation;

[0033] ⑤ According to the components, take out the angelica, Codonopsis pilosula, and stilbec, all smashed into a paste;

[0034] ⑥ After 10-30 hours of fermentation, put the Chinese angelica, Codonopsis pilosula, and stilbene paste into the container, stir them evenly, and seal them for 25-70 days;

[0035] ⑦Turn the cylinder to filter the sediment;

[0036] ⑧Separate the pure fruit wine liquid and clean the ditch ...

Embodiment 2

[0040] A kind of brewing method of multi-nutrition wine is as follows:

[0041] ①Select raw materials: The weight of raw material components is kg:

[0042] Glutinous rice 40, water 40, angelica, codonopsis, stilbene 20;

[0043] ②Wash the glutinous rice first, drain the water, heat and steam to mature rice;

[0044] ③Add yeast to the steamed glutinous rice at a ratio of 0.5~2:100 and mix well;

[0045] 4. add clean water in the proportion of the weight percent of water in the raw material components on the basis of the above and seal it up for fermentation;

[0046] ⑤Take out angelica, Codonopsis pilosula, and stilbene according to the components, and smash them all into a paste;

[0047] ⑥ After 10-30 hours of fermentation, put the Chinese angelica, Codonopsis pilosula, and stilbene paste into the container, stir them evenly, and seal them for 25-70 days;

[0048] ⑦Turn the cylinder to filter the sediment;

[0049] ⑧Separate the pure fruit wine liquid and cle...

Embodiment 3

[0053] A kind of brewing method of multi-nutrition wine is as follows:

[0054] ①Select raw materials: The weight of raw material components is kg:

[0055] Glutinous rice 50, water 40, angelica, codonopsis, stilbene 10;

[0056] ②Wash the glutinous rice first, drain the water, heat and steam to mature rice;

[0057] ③Add yeast to the steamed glutinous rice at a ratio of 0.5~2:100 and mix well;

[0058] 4. add clean water in the proportion of the weight percent of water in the raw material components on the basis of the above and seal it up for fermentation;

[0059] ⑤ According to the components, take out the angelica, Codonopsis pilosula, and stilbec, all smashed into a paste;

[0060] ⑥After 10-30 hours of fermentation, put the angelica, Codonopsis pilosula, and stilbene paste in the step-up ⑤ into the container, stir them evenly, and seal them for 25-70 days;

[0061] ⑦Turn the cylinder to filter the sediment;

[0062] ⑧Separate the pure fruit wine liquid and ...

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PUM

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Abstract

The invention relates to a brewing method for multi-nutritional wine. The brewing method comprises the following steps of (1) selecting raw materials comprising, by weight, 30-50 parts of glutinous rice, 20-50 parts of water and 10-20 parts of angelica sinensis, radix codonopsis and radix astragali; (2) washing the glutinous rice clean, draining water, and heating and steaming into cooked rice; (3) adding yeast to the cooked glutinous rice according to a ratio of 0.5-2:100 and stirring uniformly; and (4) on the basis of the above, adding clear water according the weight percentage of water in raw material components, sealing and fermenting. The brewing method is advantageous in that a process is simple; operations are convenient; equipment investment is low; the steps are carried out at a normal temperature and under a normal pressure, except the step of steaming the glutinous rice; no additive is added, thereby retaining the nature of green food; original beneficial ingredients of angelica sinensis, radix codonopsis and radix astragali are kept; a new family is added to beverage; a production process has no smoke emission or wastewater discharge and has no pollution to the environment; actually zero-discharge is achieved; and the multi-nutritional wine can be stored for a long time at the normal temperature and under the normal pressure.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a method for brewing multi-nutrient wine. Background technique [0002] There are following deficiencies in many health care wine manufacturing methods now: [0003] 1. The process is cumbersome, complicated and difficult to implement; [0004] 2. Heating is required in the process, and there are strict restrictions on the temperature, which will increase a lot of equipment and control instruments and meters, occupying a large space and costing a lot of investment; [0005] 3. Due to the artificial heating to a certain temperature, the active ingredients in the fruit are destroyed, thereby reducing the nutritional effectiveness of the sparkling wine; [0006] 4. Additives are required, which destroys the naturalness of plant fruit as a green food; [0007] 5. In the production process, certain additive auxiliary equipment needs to be added, which increases the production cost....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04
Inventor 曹必坡
Owner WUHAN WANFUXING TECH
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