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Preparation method of carrot wine

A kind of carrot wine and carrot technology, which is applied in the field of health wine, can solve the problems of single production process, lack of utilization of carrot nutritional elements, unsuitable for Chinese tastes, etc., and achieve the effect of reducing liver damage and golden color

Inactive Publication Date: 2015-12-30
郭爱萍
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, this production process is too simple, does not fully utilize the nutritional elements in carrots, and does not combine with traditional Chinese techniques, so it is not suitable for Chinese tastes

Method used

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Examples

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Embodiment Construction

[0019] In order to make the object, technical solution and advantages of the present invention more clear, the present invention will be further described in detail below in conjunction with the examples. It should be understood that the specific embodiments described here are only used to explain the present invention, not to limit the present invention.

[0020] The preparation method of carrot wine specifically comprises the following steps:

[0021] Step 1: ferment the carrots;

[0022] Step 11: Select orange-yellow, worm-free, fresh carrots, grind them into shreds, steam them in a pan for about 20 minutes (15-25 minutes), and let them cool to get the first spare ingredient;

[0023] Step 12: Mix high-quality rice and glutinous rice according to the ratio of 3:1, soak for about 1 day (18-30 hours), steam in the pot for about 15 minutes (10-20 minutes), let cool and get the second spare material;

[0024] Step 13: Mix bran and rice bran evenly with a mass ratio of 1:1, s...

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PUM

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Abstract

The invention discloses a preparation method of carrot wine. The preparation method comprises the steps of carrot fermentation, carrot smashing, carrot powder soaking, and blending. The carrot wine prepared according to the preparation method is rich in carotene; moreover, after fermentation, the content of vitamins B is higher, the carrot wine looks golden, and has the specific faint scent of carrots; due to the existence of carotene, harm of alcohol to a liver is reduced. Therefore, the carrot wine is a favorable product of drinkers.

Description

technical field [0001] The invention relates to a health wine, in particular to a preparation method of carrot wine. Background technique [0002] Japan invented low-alcohol health nutrition wine brewed with carrots. The wine uses squeezed carrot juice or concentrated juice as raw material, and adds yeast to directly ferment. After the fermentation is mature, the carrot wine with bright yellow color and pleasant flavor can be obtained. The effect. When making it, first heat the carrot juice at 100°C for 3 minutes, then inoculate sake yeast after cooling down, and ferment it at about 30°C to obtain a liquor containing 3% to 4% ethanol. Sterilize by conventional methods to obtain health wine that does not deteriorate for a long time. For example, after fermentation with concentrated carrot juice, wine containing 12% to 15% ethanol can be obtained. Adding sugars such as glucose to the fermentation broth can promote ethanol fermentation and increase the ethanol content. [...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04
Inventor 郭爱萍刘利清池慧芳高利霞乌雪岩
Owner 郭爱萍