Method for brewing changium smyrnioide wine
A technology of Codonopsis wine and Ming Codonopsis, applied in the field of wine brewing, to achieve the effect of rich aroma, stable color and rich nutrition
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Embodiment 1
[0017] A brewing method of Mingdang ginseng wine, characterized in that: the following steps are adopted:
[0018] A. Raw material pretreatment: select dry, disease-free Mingdangshen and cut into cubes after cleaning, take 10kg of Mingdangshen dices and put them into 20kg of water to soak for 5 hours;
[0019] B, beating: the soaked Codonopsis pilosula is subjected to refining treatment, 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 Ming Codonopsis Dangshen slurry, mixing the slurry obtained twice with the soaking liquid, can better retain nutrients and improve the utilization rate of raw materials;
[0020] C. Compound enzyme treatment: add 0.03 kg of pectinase and 0.05 kg of cellulase to 10 kg of Mingdangshen slurry, control the temperature at 45°C, and take 5 hours for compound enzyme treatment to decompose more nutrien...
Embodiment 2
[0028] A brewing method of Mingdang ginseng wine, characterized in that: the following steps are adopted:
[0029] A, raw material pretreatment: select dry, disease-free Mingdangshen and burdock, cut into dices after cleaning, get 8kg Mingdangshen diced, 2kg burdock diced, mix and put into 30kg of water and soak for 6 hours;
[0030] B, beating: the soaked Codonopsis pilosula and burdock are subjected to refining treatment, filtered with a 110-purpose sieve, and the resulting filter residue is added with 1.5 times of water for secondary refining, and the twice-gained slurry is mixed with the soaking solution in step A to prepare Deming Dangshen slurry, mixing the slurry obtained twice with the soaking liquid, can better retain nutrients and improve the utilization rate of raw materials;
[0031] C. Compound enzyme treatment: Add 0.04 kg of pectinase and 0.055 kg of cellulase to 10 kg of Mingdangshen slurry, control the temperature at 50°C, and take 4 hours for compound enzyme ...
Embodiment 3
[0039] A brewing method of Mingdang ginseng wine, characterized in that: the following steps are adopted:
[0040] A, raw material pretreatment: select dry, disease-free Mingdangshen and chicory, cut into cubes after cleaning, get 7kg Mingdangshen diced, 3kg burdock diced, mix and put into 40kg water and soak for 7 hours;
[0041] B, beating: the soaked Codonopsis pilosula is subjected to refining treatment, 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 solution in step A to obtain Ming Codonopsis. Dangshen slurry, mixing the slurry obtained twice with the soaking liquid, can better retain nutrients and improve the utilization rate of raw materials;
[0042] C. Compound enzyme treatment: add 0.05 kg of pectinase and 0.06 kg of cellulase to 10 kg of Mingdangshen slurry, control the temperature at 55°C, and take 3 hours for compound enzyme treatment to ...
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