Preparation method for pure natural sipping wine

A pure natural, wine-sipping technology, applied in the preparation of alcoholic beverages, microorganism-based methods, biochemical equipment and methods, etc., can solve problems such as inability to industrialize production, and achieve easy technological large-scale production, simple operation, and convenience. effect of operation

Inactive Publication Date: 2014-10-15
四川省宕府王食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Traditional sipping wine is made with earthenware pots, steamers and dustpans, and is made by solid-state fermentation technolo...

Method used

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  • Preparation method for pure natural sipping wine

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: a kind of preparation method of pure natural drinking wine, it comprises the following steps:

[0020] S1. Material selection: choose sorghum with full grains, no cladding, no ash residue, and no mold and rot as raw materials;

[0021] S2. Raw material processing: Raw materials are calculated according to the weight ratio, and 1000 parts of sorghum are added to the container containing water. The amount of water added is 5 cm higher than the sorghum surface, and the soaking time is 36 hours. After soaking for 12 hours, wash and change the water. The number of water changes is 2 times;

[0022] S3. Boiling: Put the soaked and washed sorghum into boiling water to boil, stir the sorghum during the boiling process, and take it out when the sorghum burst rate reaches 70%, drain the water and set aside;

[0023] S4. Cooking: steaming the above-mentioned sorghum drained from the steam for 50 minutes;

[0024] S5. Fermentation: Add 8 parts of rhizopus koji, 0.3 ...

Embodiment 2

[0026] Embodiment 2: a kind of preparation method of pure natural drinking wine, it comprises the following steps:

[0027] S1. Material selection: choose sorghum with full grains, no cladding, no ash residue, and no mold and rot as raw materials;

[0028] S2. Raw material processing: Raw materials are calculated according to the weight ratio, and 1000 parts of sorghum are added to the container containing water. The amount of water added is 10 cm higher than the sorghum surface, and the soaking time is 48 hours. After soaking for 12 hours, wash and change the water. The number of water changes is 5 times;

[0029] S3. Boiling: Put the soaked and washed sorghum into boiling water to boil, stir the sorghum during the boiling process, and take it out when the sorghum burst rate is 80%, drain the water and set aside;

[0030] S4. Cooking: steaming the above-mentioned sorghum drained from the steam for 70 minutes;

[0031] S5. Fermentation: When the cooked sorghum is cooled to 2...

Embodiment 3

[0033] Embodiment 3: a kind of preparation method of pure natural drinking wine, it comprises the following steps:

[0034] S1. Material selection: choose sorghum with full grains, no cladding, no ash residue, and no mold and rot as raw materials;

[0035] S2. Raw material processing: Raw materials are calculated according to the weight ratio, and 1000 parts of sorghum are added to the water container. The amount of water added is 7cm higher than the sorghum surface, and the soaking time is 40 hours. After soaking for 12 hours, wash and change the water. The number of water changes is 3 times;

[0036] S3. Boiling: put the soaked and washed sorghum into boiling water to boil, stir the sorghum during the boiling process, and take it out when the sorghum has a burst rate of 90%, and drain the water for later use;

[0037] S4. Cooking: steaming the above-mentioned sorghum drained from the steam for 60 minutes;

[0038] S5. Fermentation: When the cooked sorghum is cooled to a te...

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Abstract

The invention discloses a preparation method for pure natural sipping wine. The preparation method comprises the following steps: S1, raw material selecting: taking sorghum as raw materials; S2, raw material processing: adding water in the raw materials for soaking for 36-48 h, washing and changing water after soaking for 12 h, and the time number for washing and changing water is greater than or equal to 2; S3, boiling: putting the soaked and washed sorghum in boiling water to boil, getting sorghum out of water when the cracking-off rate of the sorghum is greater than or equal to 70%, and draining water for later use; S4, stewing: after steaming, stewing the drained sorghum for 50-70 min; S5, fermenting: cooling down the stewed sorghum, and adding bacillus mesentericus, wine yeasts and aroma yeasts for fermenting; S6, storing: after fermentation, storing in a dark room for more than 25 d to prepare the pure natural sipping wine. The preparation method is simple to operate, short in production cycle, convenient to prepare and easy to realize industrialized mass production by quantifying the fermentation technology; the sipping wine product prepared by adopting the preparation method is excellent in quality and pleasant and mellow in taste, and guarantees the most traditional flavor of the sipping wine.

Description

technical field [0001] The invention belongs to the field of brewing wine prepared by deep processing and fermentation of agricultural and sideline products, and in particular relates to a preparation method of pure natural wine. Background technique [0002] Drinking wine is synchronized with Chinese civilization. It originated before the Qin and Han Dynasties, the ancient capital of Cheqicheng (now Chengba Village, Tuxi, Qu County, Sichuan Province). In 206 BC, Gajiu was a tribute wine approved by Liu Bang, Emperor Gaozu of the Han Dynasty. Drinking wine has a history of more than 4,000 years, and it is a "living fossil" of China's long wine culture. Drinking wine, you can taste the fragrance of time, the leisurely feelings of ancient times, and think about the original pastoral style of ancestors' hard roads and blue strands, reclaiming their homes, and men farming and women weaving; thank the predecessors for expanding the frontier and founding the country, making fire ...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/845C12R1/785C12R1/69C12R1/865
Inventor 张清平张辉张伟黄琼张小飞张倩芝王善芬吴晓春刘建梅
Owner 四川省宕府王食品有限责任公司
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