Unlock instant, AI-driven research and patent intelligence for your innovation.

Production method of radix stemonae fermented wine

A production method and technology of fermented wine, applied in the field of fermented wine, can solve the problems of fermented wine quality reduction, easy to be contaminated by bacteria, pesticide residues, etc., and achieve the effects of prolonging the shelf life, unique pharmacological effects, and sour and refreshing taste

Inactive Publication Date: 2015-11-18
南宁荣港生物科技有限公司
View PDF6 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, in the production process of fermented wine, there are problems such as raw materials carrying bacteria, mold, pesticide residues, easy to be polluted by miscellaneous bacteria in the fermentation process, and the fermentation liquid produced after fermentation is not completely sterilized, etc. These problems will directly lead to fermentation failure or Decreased quality of fermented wine

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A method for making Baibu fermented wine includes the following steps:

[0028] Step 1. Mix 10 parts by weight of parsnip, 50 parts of sesame, 20 parts of Pueraria lobata root and 300 parts of glutinous rice, soak them in 5% by mass brine, and reduce the temperature of the brine to -2 After ℃, pour ozone into the salt water to make the concentration of ozone in the salt water 3mg / L. After continuously feeding for 15 seconds, take it out, rinse it with running water, and let it stand at room temperature for 30 minutes to completely decompose the ozone. , Pueraria lobata and glutinous rice are dried in a microwave dryer to a moisture content of 40%, and then ground. During the grinding process, 5 parts by weight amylase, 5 parts by weight of malic acid or grass are sprayed in the form of atomization. A 50°C aqueous solution made by mixing vinegar and 400 parts of water, and then collect the slurry obtained by grinding for use; 50-60°C is the optimum temperature for amylase, ...

Embodiment 2

[0041] A method for making Baibu fermented wine includes the following steps:

[0042] Step 1. Mix 120 parts by weight of parsnip, 60 parts of Stemona, 30 parts of Pueraria lobata root and 400 parts of glutinous rice, soak them in 5% by mass brine, and reduce the temperature of the brine to 0°C Then, pass ozone into the salt water to make the concentration of ozone in the salt water 7mg / L. After continuous feeding for 20s, take it out, rinse it with running water, and let it stand at room temperature for 50 minutes to completely decompose the ozone. Pueraria and glutinous rice are dried in a microwave dryer to a moisture content of 60%, and then ground. During the grinding process, 7 parts by weight amylase, 10 parts by weight of tartaric acid or bamboo vinegar are sprayed in the form of atomization. , 500 parts of water mixed with 60 ℃ aqueous solution, and then collect the slurry obtained by grinding, for use; 50-60 ℃ is the optimum temperature for amylase, edible organic acid ...

Embodiment 3

[0055] A method for making Baibu fermented wine includes the following steps:

[0056] Step 1. Mix 15 parts by weight of parsnip, 55 parts of Stemona, 25 parts of Pueraria lobata and 350 parts of glutinous rice, soak them in 5% by mass brine, and reduce the temperature of the brine to -1 After ℃, pass ozone into the salt water to make the concentration of ozone in the salt water 5mg / L. After continuous feeding for 17 seconds, take it out, rinse it with running water, and let it stand at room temperature for 40 minutes to completely decompose the ozone. , Pueraria lobata and glutinous rice are dried in a microwave dryer to a moisture content of 50%, and then ground. During the grinding process, 6 parts by weight amylase, 7 parts by weight of citric acid or wood are sprayed in the form of atomization. A 55°C aqueous solution made by mixing vinegar and 450 parts of water, and then collect the slurry obtained by grinding for use; 50-60°C is the optimum temperature for amylase, edible...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a production method of radix stemonae fermented wine. The production method comprises the following steps: (1) after sterilizing radix saposhnikoviae, radix stemonae, radix puerariae and glutinous rice, grinding, and collecting slurry; (2) treating and filtering the slurry obtained in the step (1), and collecting first filtrate; (3) after carrying out enzymolysis on pulp, filtering, and collecting second filtrate for later use; (4) mixing the first filtrate collected in the step (2) with the second filtrate collected in the step (3) to prepare a mixed liquid, treating the mixed liquid, fermenting at 24-26 DEG C for 1-2 months, so as to prepare a fermented liquid; and (5) carrying out centrifugal separation on the fermented liquid obtained in the step (4), collecting third filtrate, and sterilizing the third filtrate, so as to prepare the radix stemonae fermented wine. The radix stemonae fermented wine prepared from radix saposhnikoviae, radix stemonae, radix puerariae, wolfberry and hawthorn pulp has particular pharmacologic effects and crisp taste.

Description

Technical field [0001] The invention relates to a fermented wine, in particular to a manufacturing method of Baibu fermented wine. Background technique [0002] Fermented wine, also known as brewed wine and original juice wine, is a wine formed by fermenting grains, fruits, and milk containing starch and sugar raw materials through the action of yeast to produce alcohol. The production process includes saccharification, fermentation, filtration, sterilization, etc. Fermented wine is wine that can be consumed directly without distillation after brewing, so the alcohol content is low. Every production link of fermented wine directly affects the quality of fermented wine. [0003] At present, in the production process of fermented wine, there are problems such as raw materials carrying bacteria, molds, pesticide residues, easy to be contaminated by bacteria during the fermentation process, and incomplete sterilization of the fermentation liquid produced after fermentation. These pro...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 黄赵才
Owner 南宁荣港生物科技有限公司