Brewing technology for asparagus wine

A technology of asparagus and craftsmanship, which is applied in the field of brewing where asparagus plant stems and grains are fermented together. It can solve the problems of wasting asparagus, earthy wine taste, and affecting the quality of wine, so as to achieve the effect of mellow quality and improved wine yield.

Active Publication Date: 2014-07-02
刘才
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When this technology is used in wine making, on the one hand, most of the nutrients in asparagus will flow away with the outflow of asparagus juice during the drying process of asparagus; Metal trace substances Ca, K, Zn, etc. remain in the dregs and cannot be extracted well, so that the asparagus added in...

Method used

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  • Brewing technology for asparagus wine
  • Brewing technology for asparagus wine
  • Brewing technology for asparagus wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] see figure 1 , the brewing process of asparagus wine of the present invention is the process of fermenting and brewing asparagus raw materials together with grain and cereal raw materials including glutinous rice, millet rice, basmati rice and oats, and is mainly used for producing and brewing low-alcohol asparagus wine. The specific steps are as follows:

[0059] ①. Freeze-drying and crushing of fresh asparagus. That is, freeze-drying, dehydration and crushing of fresh asparagus, after freeze-drying and crushing of fresh asparagus, dry asparagus powder is obtained; stand-by.

[0060] First, the choice of fresh asparagus. Selection criteria for fresh asparagus: fresh, pesticide-free, pest-free, and solid.

[0061] Next, wash the asparagus. Rinse the selected fresh asparagus with clean water, usually three times with normal temperature and normal pressure water. Do not soak to prevent loss of nutrients. Each flushing time is 5-10 seconds, and the amount of each flus...

Embodiment 2

[0075] see figure 2 The asparagus wine brewing process of the present invention is a process in which asparagus raw materials are fermented and brewed together with grain and cereal raw materials including glutinous rice, millet rice, basmati rice and oats. process. Specific steps are as follows:

[0076] 1. The low-alcohol wine is prepared. The low-alcohol wine preparation steps include nine steps ① to ⑨, corresponding to the steps ① to ⑨ in Example 1, and the low-alcohol wine is obtained through the preparation process of the low-alcohol wine, which is the embodiment One of the sake.

[0077] 2. The preparation steps of high-alcohol wine are as follows:

[0078] ①. Ingredients, the raw materials for the preparation of high-quality wine in the present invention are grain raw materials, including glutinous rice, broomcorn rice, fragrant rice and oat four kinds of raw materials. Glutinous rice, millet rice, fragrant rice and oats in the grain and cereal raw materials are c...

Embodiment 3

[0091] see figure 2 The asparagus wine brewing process of the present invention is a process of fermenting and brewing asparagus raw materials together with grain and cereal raw materials including glutinous rice, broomcorn rice, basmati rice and oats. process. The specific steps are as follows:

[0092] 1. The preparation steps of the low-alcohol wine are as follows (the preparation steps are the same as in Example 1, and the similarities are omitted)

[0093] ①. Freeze-drying and crushing of fresh asparagus. After the fresh asparagus is freeze-dried and pulverized, dry asparagus powder is obtained; this step is the same as the related steps in Example 1, that is, step ① in Example 1.

[0094] ②. Ingredients, glutinous rice, millet rice, basmati rice and oats in the grain and cereal raw materials are configured and mixed together in a weight ratio of 4:0.8~1.0:0.8~1.0:0.6~0.8; the weight of dry asparagus powder is the same as that of grain The total amount of raw materia...

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Abstract

The invention relates to a brewing technology for asparagus wine, which mainly solves the problem of how to reasonably and scientifically use the asparagus in the brewing technology and extract the nutrient substances in the asparagus to the greatest extent and comprises steps of fermenting the raw material asparagus as well as cereal grains like sticky rice, corn millet rice, fragrant rice and oat, and brewing. The technology comprises specific steps of freeze drying and smashing the fresh asparagus, boiling, fermenting, ageing and the like. The brewing technology can prepare low alcohol strength and high alcohol strength of series of asparagus wine. By scientifically processing the asparagus and brewing the wine, the technology extracts the nutrient substances in the asparagus to the greatest extent, thus guaranteeing the quality of the wine and improving the liquor yield, in addition, the fresh scent of the asparagus is mixed in the wine, so that the wine has the fragrance of the asparagus.

Description

technical field [0001] The invention relates to wine brewing technology, in particular to a brewing technology using asparagus plant stems and grains to ferment together. Background technique [0002] Liquor is mainly used as a supplement of energy for the human body. After drinking liquor, a large amount of energy is produced, which stimulates the circulatory system. Appropriate drinking can help sleep; stimulate the secretion of gastric juice and saliva, and play a role in strengthening the stomach. Liquor has the effects of ventilating, expelling cold, relaxing tendons, and promoting blood circulation. Drinking white wine properly can stimulate appetite, promote the secretion of digestive juice and blood circulation, which is beneficial to the absorption and forwarding of beneficial substances by the human body, and promotes health; accordingly, various health-care wines have emerged as the times require, such as wolfberry wine, etc. Liquor is generally made of correspo...

Claims

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Application Information

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