Brewage technique of Rosa multiflora Thunb wine

A kind of craft and raw wine technology, applied in the field of brewing of Yingshi liquor, can solve the problems of low level of utilization and few types of related products, etc., and achieve the effects of improving utilization rate, stable color of wine body, and improving decomposition rate

Inactive Publication Date: 2016-05-25
李琪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention aims at the problems of low level of utilization and fewer types of related products in the existing products, and provides a kind of food with bright color, healthy nutrition and mellow taste, which has the functions of cooling blood and detoxifyin

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1: a kind of brewing process of camp wine, it is characterized in that, described brewing process adopts the following steps:

[0018] A. Raw material pretreatment: select fresh and mature yams without pests and diseases, cut them into cubes after cleaning, put 10kg yams into 18kg white wine with an alcohol content of 72% and soak them for 15 days, after soaking, put the yams Ding is fished out and filtered dry, and soaked wine is obtained;

[0019] B. beating: put 5 kg of dried yam into 8 kg of citric acid solution with a concentration of 15%, soak for 3 hours and then grind to obtain a yam slurry;

[0020] C. Composite enzyme treatment: add 0.03kg of pectinase and 0.05kg of cellulase to 10kg of camping slurry, control the temperature at 45°C and the time for 5h;

[0021] D. Deployment: Add glucose to 10kg of enzymatically hydrolyzed camping slurry until the sugar content of the slurry is 28%, and add citric acid until the pH of the slurry is 4.5;

[0022]...

Embodiment 2

[0028] Embodiment 2: a brewing process of Yingshi wine, characterized in that: the brewing process adopts the following steps:

[0029] A. Raw material pretreatment: select dry, pest-free yingshi, Luo Han Guo, fig, loquat fruit, wash and cut into diced yingshi, diced mangosteen, diced fig, diced loquat fruit, take 10kg diced yingshi, 2kg luohan fruit Diced figs, 1kg diced figs, and 1kg loquat diced fruit were mixed evenly to obtain mixed raw materials, and the mixed raw materials were put into 23 kg of liquor with an alcohol content of 69% to soak for 18 days. infused wine;

[0030] B. beating: put 10kg of the mixed raw materials after filtering into 12kg of 4% sodium ascorbate solution, soak for 4h and then refine to obtain the raw material slurry;

[0031] C. Compound enzyme treatment: add 0.04kg of pectinase and 0.06kg of cellulase to 10kg of raw material slurry, control the temperature at 52°C and the time for 4h;

[0032] D. Blending: Add fructose to 10kg of enzymatical...

Embodiment 3

[0039] Embodiment 3: a brewing process of Yingshi wine, characterized in that: the brewing process adopts the following steps:

[0040] A. Raw material pretreatment: select fresh and ripe, no pests and diseases, sapodilla, snakeberry, cranberry, cut into diced nutmeg, diced sapodilla, diced snakeberry, and cranberry after cleaning, and take 10kg of nutrient Diced real fruit, 3kg of sapodilla, 2kg of snakeberry, and 2kg of cranberry are mixed evenly to obtain a mixed raw material, and the mixed raw material is put into 25kg of liquor with an alcohol content of 73% and soaked for 20 days. The mixed raw materials are taken out and filtered to dry to obtain soaked wine;

[0041] B. Beating: put 10kg of the mixed raw materials after filtering and drying into 8kg of vitamin C solution with a concentration of 10%, soak for 5h, and then carry out refining treatment to obtain a solid slurry;

[0042] C. Composite enzyme treatment: add 0.05kg of pectinase and 0.07kg of cellulase to 10k...

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PUM

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Abstract

The invention discloses a brewage technique of Rosa multiflora Thunb wine. The technique is characterized by comprising the following steps: by using Rosa multiflora Thunb as the main raw material, selecting fresh complete disease-free Rosa multiflora Thunb, dicing, immersing, pulping, carrying out composite enzyme treatment, blending, sterilizing, carrying out yeast fermentation, filtering, aging, filling, sterilizing and the like. The composite enzyme enzymolysis technique is adopted to effectively enhance the decomposition rate of the Rosa multiflora Thunb cell tissues, sufficiently separate out nutrients in the Rosa multiflora Thunb and enhance the Rosa multiflora Thunb utilization ratio. The immersion-fermentation combined brewage technique maximally maintains the active substances of the Rosa multiflora Thunb, reduces the loss of the Rosa multiflora Thunb nutrient substances and further enhances the utilization efficiency of the Rosa multiflora Thunb. The composite clarifier is used for filtration and clarification, so that the Rosa multiflora Thunb wine has the advantages of stable color, rich fougere, thick mouthfeel and rich nutrients, and has the effects of removing heat from the blood, removing toxic substances, clearing away summer heat, quenching thirst, removing dampness by diuresis, moistening the lung, relieving restlessness and the like.

Description

technical field [0001] The invention relates to a wine brewing process, in particular to a solid wine brewing process. Background technique [0002] Yingshi, alias rose seed, stony coral, etc., is the mature fruit of the deciduous small shrub Rosa briar in the family Rosaceae. The fruit is sour in taste, warm in nature, and non-toxic. Return lung, spleen, liver, urinary bladder channel. "Modern Practical Chinese Medicine" records: "In addition to rheumatism, for edema, irregular menstruation, dysuria, beriberi swollen and full, mildew scabs, ringworm and other skin diseases caused by swelling, fullness, wheezing, coughing, constipation, and trusted subordinates This is effective." It has the functions of cooling blood and detoxifying, clearing heat and relieving summer heat, quenching thirst and dampness. At present, except for being used as a wild fruit, Yingshi has not been developed and utilized on a large scale, and there are problems of low utilization level and relat...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 李琪
Owner 李琪
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