Preparation method of fruit rice wine

A fruit rice wine and wine-based technology, which is applied in the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., can solve problems such as the taste of fruit rice wine needs to be improved, the narrow technical window, and the narrow technical window. The effect of small implementation difficulty, wide technical window and harmonious wine body

Inactive Publication Date: 2014-12-03
范占荣
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the technical window of the above-mentioned solution is actually very narrow. According to this degree of disclosure, those of ordinary skill in the art still cannot achieve the effect as described in it
Although it also uses honey and lemon juice to adjust the taste in the later stage, this is only a further remedy for the above-mentioned defects, and its effect is also limited. Its taste needs to be improved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The preparation method of fruit rice wine comprises the following steps:

[0034] ① Preparation of wine base: Soak coix seed and rice in water, steam, pour rice, then add blueberry fruit, yeast freeze-dried powder, Bacillus subtilis freeze-dried powder, pectinase and cellulase, and ferment. After 7 days, the accumulated ethanol was removed by vacuum distillation to continue the fermentation, and the fermentation was complete to obtain the fruit rice wine base; the added amount of the cellulase was 0.002%; the added amount of the pectinase was 0.002%, The addition amount of yeast freeze-dried powder is 0.01%, and the addition amount of Bacillus subtilis freeze-dried powder is 0.001%;

[0035] ② Blending wine production: use distilled wine with an alcohol content of 68% vol to impregnate mulberries to obtain mulberry wine, and use the mulberry wine as a blending wine to blend the fruit and rice wine base; the amount of blending wine used is 1 / 6 of the base volume of Shug...

Embodiment 2

[0038] The preparation method of fruit rice wine comprises the following steps:

[0039] ① Preparation of wine base: Soak coix seed and rice in water, steam, pour rice, then add blueberry fruit, yeast freeze-dried powder, Bacillus subtilis freeze-dried powder, pectinase and cellulase, and ferment. After 6 days, the accumulated ethanol was removed by vacuum distillation to continue the fermentation, and the fermentation was complete to obtain the fruit rice wine base; the added amount of the cellulase was 0.004%; the added amount of the pectinase was 0.003%, The addition amount of yeast freeze-dried powder is 0.02%, and the addition amount of Bacillus subtilis freeze-dried powder is 0.002%;

[0040] ② Blending wine production: use distilled wine with an alcohol content of 65% vol to impregnate mulberries to obtain mulberry wine, and use the mulberry wine as a blending wine to blend the fruit and rice wine base; the amount of blending wine used is 1 / 5 of the base volume of Shug...

Embodiment 3

[0043] The preparation method of fruit rice wine comprises the following steps:

[0044] ① Preparation of wine base: Soak coix seed, rice, wheat and sorghum in water, steam them, pour over rice, then add blueberry fruit, yeast freeze-dried powder, Bacillus subtilis freeze-dried powder and cellulase for fermentation. Ferment for 5 days, use vacuum distillation to remove the accumulated ethanol to continue the fermentation, complete the fermentation, and obtain the fruit rice wine base; the added amount of the cellulase is 0.001%; ​​the added amount of the yeast freeze-dried powder is 0.06% , the added amount of Bacillus subtilis freeze-dried powder is 0.006%;

[0045] ② Blending wine production: use distilled wine with an alcohol content of 62% vol to impregnate mulberries to obtain mulberry wine, and use the mulberry wine as a blending wine to blend the fruit and rice wine base; the amount of blending wine used is 1 / 5 of the base volume of Shuguo rice wine;

[0046] ③ Add pe...

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PUM

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Abstract

The invention relates to a preparation method of blueberry fruit rice wine. The preparation method comprises the following steps: preparing blueberry juice with blueberries as raw materials, and adding high fructose syrup and/or honey to prepare a blueberry sweet juice flavoring agent; mixing the blueberries with well-done rice and yeast lyophilized powder to carry out fermentation to prepare a fruit rice wine base; impregnating mulberries with distilled liquor with alcohol content above 58%vol to prepare mulberry wine, and blending the fruit rice wine base with the mulberry wine; finally flavoring by using the flavoring agent. The fruit rice wine prepared by adopting the method has the characteristics of harmonious wine body, prominent wine aroma, proper wine taste and intense wine feel.

Description

technical field [0001] The invention relates to a kind of fruit rice wine, in particular to a preparation method of blueberry fruit rice wine. Background technique [0002] The fruit is rich in natural medicinal active substances, such as anthraquinones, glycosides, flavonoids and other substances with antibacterial, antioxidative, anticancer and other health effects. Therefore, people often drink wine made from fruit in small quantities for a long time in order to achieve health care. The most common way is to soak the fruit or even medicinal materials directly in high-grade wine for more than half a year. There is a kind of dew wine in the prior art. According to the definition of dew wine according to the wine industry standard of the People's Republic of China, dew wine is based on distilled wine, Fen-flavored Fenjiu or edible alcohol, and uses medicinal and edible animals and plants as the essence. It is a beverage wine that has been processed by crafts and has change...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/06C12G3/02C12R1/125C12R1/865
Inventor 刘向阳
Owner 范占荣
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