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A technology and chili technology, applied in the preparation of alcoholic beverages, etc., can solve the problems of single eating method, inability to meet the needs of body functions and taste, and achieve the effect of mellow and delicious taste, low cost and low labor intensity
Active Publication Date: 2014-10-08
江苏高祖酒业有限公司
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[0003] As a food with rich nutritional content, the current eating method is relatively simple, and can only be eaten when eating, which cannot meet people's physical function and taste needs
Method used
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[0013] The brewing process of a kind of chilli wine of the present invention is basic raw material with glutinous rice, colored pepper, tealeaves, wolfberry, donkey-hide gelatin and koji, and described brewing process is:
[0014] (1) Put glutinous rice 100, wine 230 and koji 0.5 in a fermentation tank for fermentation, the fermentation temperature is controlled at 30°C, continuous fermentation for 5 days, pH 4.8;
[0015] (2) Dry the active dry yeast with the ratio of 50 color peppers, 20 tea leaves, 10 donkey-hide gelatin and 0.2, and grind it into powder after drying, then add it to step (1) and continue to ferment for 7 days, stirring every day for at least 2 times;
[0016] (3) Add 10 goji berries and 15 honey to step (2) and continue to ferment for 15 days, stirring 4 times a day;
[0017] (4), slag removal and separation: suck out the upper clarified liquid, filter out the lower turbid liquid, and remove yeast residues and other impurities;
[0018] (5) Sterilization ...
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Abstract
The invention discloses a brewing process of chili pepper wine. With glutinous rice, color pepper, tea leaves, Chinese wolfberry, donkey-hide gelatin and distiller yeast as basic raw materials, the brewing process comprises the steps: placing the raw materials with the ratio of 100 of the glutinous rice, 230 of grape wine and 0.5 of the distiller yeast in a fermentation vat, fermenting, controlling the fermentation temperature at 30-38 DEG C, and carrying out continuous fermentation for 3-5 days; then adding the raw materials with the ratio of 50 of the color pepper, 20 of the tea leaves, 10 of the donkey-hide gelatin and 0.2 of active dry yeast, drying, after drying, crushing into a powder, and then carrying out continuous fermentation for 5-7 days; then adding raw materials with the ratio of 10 of the Chinese wolfberry and 15 of bee honey, and then carrying out continuous fermentation for 10-15 days; removing slag and separating; and sterilizing and aging. The pure natural glutinous rice, color pepper, tea leaves, Chinese wolfberry, donkey-hide gelatin and other raw materials are adopted, and then the grape wine is used as the base wine for brewing, so that the chili pepper wine is more mellow and delicious in taste, has medicinal functions of lowering lipid, reducing weight, activating blood circulation and restoring menstrual flow; and the brewing process is simple, lower in cost, short in production cycle, high in production efficiency, and small in labor intensity, and can perform large-scale production.
Description
technical field [0001] The invention relates to a processing technology, in particular to a brewing technology of chili wine, and belongs to the technical field of wine processing. Background technique [0002] Bell pepper is a kind of sweet pepper, which is named for its bright and colorful colors. Biologically, it is a hybrid plant. Bell peppers are rich in multivitamins (rich in vitamin C) and trace elements. They can not only improve dark spots and freckles, but also have the functions of relieving heat, nourishing blood, eliminating fatigue, preventing colds and promoting blood circulation. And per 100 grams of bell peppers, the heat is about 18kcal, and the nutrients are: water: 94.5 grams protein: 1.1 grams fat: 0.3 grams carbohydrates: 2.9 grams fiber: 1.0 grams other Nutrition: Calcium, Phosphorus, Iron, Carotene, Vitamin C&P Functions: Dehumidification, soothing nerves, detoxification and diuresis, preventing scurvy, etc. Regular consumption can make the skin deli...
Claims
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Application Information
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