Production process of aloe glutinous rice wine

A production process, waxy technology, applied in the field of wine making and food processing, can solve the problems of incomplete extraction of active ingredients, low retention rate of active ingredients, unstable wine body, etc., to improve juice yield and solid content, wine Elegant body and reduced browning

Inactive Publication Date: 2015-12-02
刘忠林 +1
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  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In recent years, some people have formulated aloe wine into aloe wine, but because aloe leaves contain a lot of pectin, conventional pressing cannot fully break the aloe mesophyll cells, resulting in low juice yield, poor stability, and low retention rate of active ingredients. Dried leaves or fresh leaves are used to immerse, resulting in incomplete extraction or destruction of some active ingredients, and because there are too many impurities in the wine produced by the immersion method, the wine body is not easy to stabilize

Method used

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Embodiment Construction

[0015] 1. Preparation of aloe vera juice: take fresh aloe vera leaves, select and wash, drain the surface water, freeze at -23°C to -18°C until completely frozen, and then thaw with circulating water at 20°C to 40°C , then crush and extract the juice, filter, get the filtrate, i.e. aloe vera juice, for subsequent use.

[0016] 2. Wine making: use selected glutinous rice, after washing, soaking, steaming and cooling, ferment with traditional Xiaoqu (wine medicine) technology (temperature range: 25℃~28℃) until the end of saccharification, then add Zhan The above-mentioned aloe juice with 5%-25% mash is subjected to low-temperature post-fermentation (temperature range: 15°C to 20°C), and then pressed, filtered, aged, blended, sterilized, filled and other processes to form products.

[0017] 3. Main physical and chemical indicators of the product: Aloe vera juice content ≥ 5%, alcohol content ≥ 10°, sugar content 5g / L-90g / L, non-sugar solid content ≥ 5g / L, amino acid nitrogen ≥ 10...

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Abstract

The invention relates to a production process of aloe glutinous rice wine, belongs to the technical field of food processing, and particularly belongs to the technical field of wine production. The production process is innovatively characterized in that clear aloe juice is prepared through freeze juicing, the aloe juice is added during fermentation, and the aloe wine is brewed through the low-temperature rice wine fermentation process. The production process has the advantages that the prepared aloe juice is clear, transparent and free of turbidity and can increase the appearance quality and grade of the wine, the effective active constituents of aloe can be well kept, the produced aloe wine is good in taste, has the special fragrance of the aloe and is refreshing and slightly sweet in taste, and good healthcare and life nourishing effects can be achieved if a user drinks the aloe glutinous rice wine for a long time.

Description

technical field [0001] The invention belongs to the technical field of food processing, especially the technical field of wine making. Background technique [0002] Aloe vera is a perennial evergreen herbaceous plant of Liliaceae. It is a commonly used medicinal plant with a cold and bitter taste. Its active ingredients mainly include anthraquinones, polysaccharides, flavonoids, organic acids, sterols, vitamins, proteins, polypeptides, amino acids and mineral elements. It is recorded in ancient prescriptions that it has the effects of clearing liver heat, laxative, dispelling stagnation and eliminating mass, and treating ringworm. Modern medical research has found that it has the functions of anti-virus, anti-cancer, anti-ulcer, analgesia, anti-aging, improving immunity and inhibiting fibrinolysis, so it has been widely valued. Aloe is not only used for medicine, but also can be eaten fresh. It is a good health and beauty food. [0003] In recent years, some people have f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 田润刚刘忠林
Owner 刘忠林
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