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Brewing method of strong-fragrance Maotai-flavor sakura wine

A sauce-flavored, cherry blossom technology, applied in the field of cherry blossom wine brewing, can solve the problems of large loss of cherry flavor, not strong cherry flavor, long production cycle, etc., and achieve the effects of reducing production cost, stable quality and high production efficiency

Inactive Publication Date: 2016-03-09
CHENGDU DESHANNENG TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this method does not destroy the original flavor of cherry blossoms, there are fewer ingredients that can be extracted, the flavor of cherry blossoms is not strong, and it also has some astringent taste, poor taste, and a long production cycle; if the conventional method of brewing fruit wine is adopted, Such as the brewing method of wine, although it has a better taste, but the original flavor of cherry blossoms is greatly lost.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] A method for brewing rich and rich sauce-flavored cherry blossom wine, comprising the following steps:

[0045] Step 1: Weigh 1 portion of raw material, wash with water to remove sand, drain and crush the raw material to a fineness of 150 mesh, add the raw material to water at 92°C according to the volume ratio of raw material to water 1:0.46, soak for 4 hours, Raw material ratio: mother's grains 1:0.06, add mother's grains, stir evenly, put the raw materials in a retort, add water and steam for 1.5 hours;

[0046] Step 2: Take the raw materials out of the retort, spread them evenly on the drying field, cool naturally to 38°C, add tail wine and koji according to the mass ratio of raw materials: tail wine: koji 1:0.03:0.16, and pile the raw materials to a height of The 50cm-high cones were stacked for 7 days under the environmental conditions of temperature 32°C, humidity 78%, wind speed 1.6m / s, photoperiod 28h, and light intensity 6WLx to obtain fermented grains;

[0047...

Embodiment 2

[0055] A method for brewing rich and rich sauce-flavored cherry blossom wine, comprising the following steps:

[0056] Step 1: Weigh 1 portion of raw material, wash with water to remove sand, drain and crush the raw material to a fineness of 150 mesh, add the raw material to water at 92°C according to the volume ratio of raw material to water 1:0.46, soak for 5 hours, and Raw material ratio: mother's grains 1:0.06, add mother's grains, stir evenly, put the raw materials in a retort, add water and steam for 1.5 hours;

[0057] Step 2: Take the raw materials out of the retort, spread them evenly on the drying field, cool naturally to 38°C, add tail wine and koji according to the mass ratio of raw materials: tail wine: koji 1:0.03:0.16, and pile the raw materials to a height of The 50cm-high cones were stacked for 7 days under the environmental conditions of temperature 32°C, humidity 78%, wind speed 1.6m / s, photoperiod 28h, and light intensity 8WLx to obtain fermented grains;

...

Embodiment 3

[0066] A method for brewing rich and rich sauce-flavored cherry blossom wine, comprising the following steps:

[0067] Step 1: Weigh 1 raw material, including 78% sorghum, 21% glutinous rice and 1% mung bean. After washing with water to remove sand, drain and grind the raw material to a fineness of 150 mesh, according to the volume ratio of raw material to water 1:0.46 Add the raw materials into water at 92°C, soak for 4.3 hours, add the raw materials to the mother's grains according to the mass ratio of raw materials: mother's grains 1:0.06, stir evenly, put the raw materials in a retort, add water and steam for 1.5 hours;

[0068] Step 2: Take the raw materials out of the retort, spread them evenly on the drying field, cool naturally to 38°C, add tail wine and koji according to the mass ratio of raw materials: tail wine: koji 1:0.03:0.16, and pile the raw materials to a height of The 50cm-high cones were stacked for 7 days under the environmental conditions of temperature 32...

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PUM

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Abstract

The invention discloses a brewing method of a strong-fragrance Maotai-flavor sakura wine, belonging to the field of brewing of sakura wines. The brewing method of the strong-fragrance Maotai-flavor sakura wine comprises nine steps: weighing one part of a raw material, washing the raw material in water to remove sand, draining the raw material, crushing the raw material into powder with the fineness of 150 meshes, adding the raw material into water of 92 DEG C according to a volume ratio of raw material to water being 1 to 0.46, soaking the raw material for 4 to 5 hours, adding maternal draff according to a mass ratio of raw material to maternal draff being 1 to 0.06, uniformly stirring, placing the raw material into a rice steamer, adding water, and steaming for 1.5h. The strong-fragrance Maotai-flavor sakura wine has the characteristics of low production cost, high raw material utilization rate, stable preparation quality and high production efficiency.

Description

technical field [0001] The invention relates to a method for brewing cherry blossom wine, in particular to a method for brewing rich and rich sauce-flavored cherry blossom wine. Background technique [0002] Cherry blossom wine has the effects of contact fatigue, increasing appetite, and strengthening the body. The method for preparing cherry blossom wine in the prior art is to directly soak the cherry blossoms in the wine for a period of time. Although this method does not destroy the original flavor of cherry blossoms, there are fewer ingredients that can be extracted, the flavor of cherry blossoms is not strong, and it also has some astringent taste, poor taste, and a long production cycle; if the conventional method of brewing fruit wine is adopted, Such as the brewing method of wine, although it has a better taste, the original flavor of cherry blossoms is greatly lost. Contents of the invention [0003] The object of the present invention is to: aim at the problems...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04C12G3/02
Inventor 张杰
Owner CHENGDU DESHANNENG TECH CO LTD
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