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Method for brewing mulberry and Momordica grosvenori liqueur

A technology of mulberry Luohan and fruit dew wine, which is applied in the field of preparation of fruit health wine, can solve the problems of low freshness preservation and bad taste of mulberry wine, and achieve the effects of low preservative content, rich health care functions, and full-bodied wine

Inactive Publication Date: 2014-08-20
广西象州商源酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0022] The brewing method of mulberry Luo Han Guo dew wine provided by the invention solves the problems of bad taste and low freshness preservation of traditional mulberry wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Embodiment 1: parts by weight mulberry: dried Luo Han Guo: small pot rice wine original wine=1:1:2.5 brewed mulberry Luo Han Guo dew wine, the brewing method is as follows:

[0040]Step 1: Use fresh and mature mulberries as raw materials, after three cycles of cooking and drying, then physically squeeze them for later use; select high-quality rice, and wash them with water for later use;

[0041] Step 2: Soak the rice in mountain spring water. When soaking, the amount of mountain spring water should completely cover the rice layer by 20 cm. The soaking water temperature should be controlled at 22-24 degrees Celsius for 6 hours, and the mountain spring water should be replaced after soaking for 2 hours;

[0042] Step 3: Put the soaked rice into a bamboo basket, wash the white pulp covered with mountain spring water, drain it and pour it into a wooden steamer for cooking. The steaming time is 15 minutes in a state of saturated water vapor;

[0043] Step 4: Pour the st...

Embodiment 2

[0049] Embodiment 2: parts by weight mulberry: dried Luo Han Guo: small pot rice wine original wine = 1:1:3.0 brewed mulberry Luo Han Guo dew wine, the brewing method is as follows:

[0050] Step 1: Use fresh and mature mulberries as raw materials, cook and dry them three times, then physically press them for later use; select the best rice, wash them with clean water for later use;

[0051] Step 2: Soak the rice in mountain spring water. When soaking, the amount of mountain spring water should completely cover the rice layer by 20 cm. The soaking water temperature should be controlled at 22-24 degrees Celsius for 6 hours, and the mountain spring water should be replaced after soaking for 2 hours;

[0052] Step 3: Put the soaked rice into a bamboo basket, wash the white pulp covered with mountain spring water, drain it and pour it into a wooden steamer for cooking. The steaming time is 15 minutes in a state of saturated water vapor;

[0053] Step 4: Pour the steamed rice o...

Embodiment 3

[0058] Embodiment 3: parts by weight mulberry: dried Luo Han Guo: small pot rice wine original wine = 1:1:3.5 brewed mulberry Luo Han Guo dew wine, the brewing method is as follows:

[0059] Step 1: Use fresh and mature mulberries as raw materials, after three cycles of cooking and drying, then physically squeeze them for later use; select high-quality rice, and wash them with water for later use;

[0060] Step 2: Soak the rice in mountain spring water. When soaking, the amount of mountain spring water should completely cover the rice layer by 20 cm. The soaking water temperature should be controlled at 22-24 degrees Celsius for 6 hours, and the mountain spring water should be replaced after soaking for 2 hours;

[0061] Step 3: Put the soaked rice into a bamboo basket, wash the white pulp covered with mountain spring water, drain it and pour it into a wooden steamer for cooking. The steaming time is 15 minutes in a state of saturated water vapor;

[0062] Step 4: Pour the...

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PUM

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Abstract

The invention discloses a method for brewing mulberry and Momordica grosvenori liqueur, which comprises the main raw materials of mulberry and Momordica grosvenori. A preparation method comprises the steps of raw material crushing, soaking with spring, cooking, fermentation, water heating, mixing and fermentation. The mulberry and Momordica grosvenori liqueur brewed by the method has pure light black purple color, more comfortable and sweet taste, full wine body and low preservative content, and is suitable for the nutrition demand and health care of modern people.

Description

technical field [0001] The invention relates to a preparation method of fruit health wine, in particular to a brewing method using mulberry and mangosteen as raw materials. [0002] Background technique [0003] Mulberry, also known as mulberry, mulberry cane, mulberry, mulberry, black gluten, etc., is the fruit ear of the Moraceae plant mulberry. Mulberries are green in color when young, sour in taste, purple-black in color when ripe, juicy and sweet in taste. Mature mulberries are rich in nutrients, containing 81.8 grams of water, 1.8 grams of protein and 0.3 grams of fat per 100 grams of mulberries. 4.9 grams of cellulose, 10 grams of carbohydrates, 1.2 grams of ash, 30 micrograms of carotene, 0.02 mg of thiamine, 0.06 mg of riboflavin, 6.95 mg of vitamin E, 33 mg of potassium, 0.27 mg of zinc, 0.08 mg of copper, selenium 4.8 micrograms. In addition, it also contains tannic acid, malic acid, vitamin C and fatty acids. Its fat is mainly linoleic acid, oleic acid, palm...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 叶善贵潘敏周梁晓妮雷军强
Owner 广西象州商源酒业有限公司
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