Light-condensed-state magnetized wine and preparation method thereof

A technology of light polymorphism and Daqu, which is applied in the field of light polymorphic magnetized wine and its preparation, can solve the problems of insufficient nutritional components, insufficient magnetization, and imperfect health care performance, and achieve excellent health care effects, good health care effects, and nutrition. full effect

Active Publication Date: 2016-01-06
李小兵
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Then there are few kinds of magnetized wine on the market now; because the raw materials are relatively simple, its nutritional labeling is not rich, and its health care performance is not perfect; water), the magnetization is not thorough enough

Method used

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  • Light-condensed-state magnetized wine and preparation method thereof
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  • Light-condensed-state magnetized wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0066] Light polymerized magnetized wine and a preparation method thereof, the method specifically comprising the following steps:

[0067] 1) Pulverizing and steaming the wine-making raw materials whose mass percentages are respectively 45-70% of sorghum, 10-20% of glutinous rice, 10-20% of wheat, 5-15% of buckwheat, and 5-15% of corn, to obtain a mixture;

[0068] 2), mixing the mixture with the unstrained spirits, and then adding low-temperature Daqu, medium-temperature Daqu, and ultra-high-temperature Daqu to obtain the raw unstrained spirits;

[0069] 3), the fermented grains are stacked and fermented, and the fermentation product is mixed with an equal amount of ultra-high temperature Daqu in step 2) again and put into a fermentation container for main fermentation;

[0070] 4), after the main fermentation is completed, unseal the lees, distill and pick the wine; carry out graded aging of the picked middle-stage wine;

[0071] In the above preparation process, the raw m...

Embodiment 2

[0073] Light polymerized magnetized wine and a preparation method thereof, the method specifically comprising the following steps:

[0074] Step 101: Scientific compatibility of five wine-making raw materials

[0075] Raw materials for brewing are proportioned according to the following percentages by weight: 70% of sorghum, 10% of glutinous rice, 10% of wheat, 5% of buckwheat and 5% of corn.

[0076] Step 102: Crushing and steaming the brewing ingredients

[0077] Sorghum, wheat, buckwheat, and corn need to be crushed separately. Before crushing, they need to be moistened with magnetized water, and treated with a compound sieve to fully remove sundries and shriveled particles; the particle size should not exceed 20% of those passing through a 20-mesh sieve. After being pulverized and mixed evenly according to the proportion, it is processed by 2 Tesla magnetic induction and 30kHz ultrasonic composite acceleration.

[0078] Moisten the material with 85% of the boiling water ...

Embodiment 3

[0111] Light polymerized magnetized wine and a preparation method thereof, the method specifically comprising the following steps:

[0112] Step 101: Scientific compatibility of five wine-making raw materials

[0113] Raw materials for brewing are proportioned according to the following percentages by weight: 45% of sorghum, 20% of glutinous rice, 20% of wheat, 4% of buckwheat and 11% of corn.

[0114] Step 102: Crushing and steaming the brewing ingredients

[0115] Sorghum, wheat, buckwheat, and corn need to be crushed separately. Before crushing, they need to be moistened with magnetized water, and treated with a compound sieve to fully remove sundries and shriveled particles; the particle size should not exceed 20% of those passing through a 20-mesh sieve. After being pulverized and mixed uniformly according to the proportion, it is processed by 1 Tesla magnetic induction and 25kHz ultrasonic composite acceleration.

[0116] Moisten the material with 85% of the boiling wate...

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Abstract

The invention relates to the field of wine health care products, in particular to light-condensed-state magnetized wine and a preparation method thereof. The wine making raw materials of the magnetized wine comprise 45%-70% of sorghum, 10%-20% of sticky rice, 10%-20% of wheat, 5%-15% of buckwheat and 5%-15% of corn; meanwhile, 12 kinds of herbal plants (folium mori, schisandra chinensis, radix ophiopogonis, kudzuvine roots, ginseng, chrysanthemum, ginkgo leaves, liquorice, radix polygonati officinalis, milkvetch roots, wolfberries and maca) are selected as koji making auxiliary materials, all the components supplement with one another and are comprehensive and balanced in nutrition, and light-condensed-state body source substances and bioactive polysaccharides both have the good health care effect. According to the preparation method, magnetic induction and ultrasonic treatment are adopted for the processes such as koji making, fermenting and ageing and curing on the basis of a biophysical method, therefore, generation of bioactive cyclodipeptides and bioactive isoprene group compounds can be promoted, generation of the light-condensed-state body source substances is further promoted, the health care effect of white spirit can be improved, and the wine flavor is savoury and mellow.

Description

technical field [0001] The invention relates to the field of wine health products, in particular to a light polymer magnetized wine and a preparation method thereof. Background technique [0002] my country is a country with a long history of wine culture. As early as in ancient times, liquor was welcomed by the people. The traditional liquor brewing process uses starchy grains to naturally make koji, saccharification or accumulation, fermentation in cellars, distillation and extraction, and aging in storage. [0003] Drinking alcohol in moderation can eliminate fatigue and tension, appetize and eliminate food, drive away cold, relax tendons and activate blood circulation, promote metabolism, and also have a certain effect on preventing cardiovascular diseases. As people pay more and more attention to healthy diet, how to promote wine culture and enhance the beneficial effect of wine on human body is an important topic of current research. [0004] Magnetized wine (or magn...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12H1/16
Inventor 李小兵
Owner 李小兵
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