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A kind of preparation method of Huai Jiang health wine

A technology for health-preserving wine and fresh ginger, which is applied to the preparation of alcoholic beverages and other directions, can solve the problems of waste of Huaijiang resources, low health-care efficacy, and influence on the taste and aroma of wine products, and achieves the effect of increasing the sense of thickness and improving the quality of wine body.

Active Publication Date: 2018-11-27
焦作市三家村酿酒有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, although there are some alcoholic beverages based on Huaijiang raw materials on the market, in the current production process of these Huaijiang alcoholic beverages, it is often achieved by mixing part of Huaijiang extracts in the preparation process of ordinary wines. Yes, although this method can make the wine have some of the health benefits of Huai Jiang, but it does not organically combine the traditional wine making with the extraction of health care ingredients of Huai Jiang, which leads to the relatively low health effect of the current Huai Jiang health wine. Can not bring into full play the health care effect of Huai Jiang, also caused a large amount of Huai Jiang resource waste, also easily cause wine taste and fragrance to be affected

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A preparation method of Huaijiang health-preserving wine, comprising the following steps:

[0022] The first step is to select materials, select new tubers that are fully mature, plump in shape, free of disease and mildew, bright yellow in color and uniform in texture, and then cleaned with deionized water at a temperature of 20°C and spread in the shade to dry the surface moisture;

[0023] In the second step, ginger juice is extracted, and the raw fresh ginger after the first step of material selection is squeezed through a juicing device, and fresh ginger juice and fresh ginger residue are obtained, and the fresh ginger juice and fresh ginger residue are subjected to- Store at a low temperature of 5°C;

[0024] The third step is fermentation treatment. Firstly, the fresh ginger juice and fresh ginger residue obtained in the second step are heated to 10°C-30°C, and then grape juice is added to the fresh ginger juice at a ratio of 1:1 to obtain a fermentation liquid, a...

Embodiment 2

[0032] A preparation method of Huaijiang health-preserving wine, comprising the following steps:

[0033] The first step is to select materials, select new-type tubers that are fully mature, plump in shape, free of disease and mildew, bright yellow in color and uniform in texture, and then cleaned with deionized water at a temperature of 150°C and spread in the shade to dry the surface moisture;

[0034] In the second step, ginger juice is extracted, and the raw fresh ginger after the first step of material selection is squeezed through a juicing device, and fresh ginger juice and fresh ginger residue are obtained, and the fresh ginger juice and fresh ginger residue are subjected to- Store at a low temperature of 5°C;

[0035] The third step is fermentation treatment. Firstly, the temperature of the fresh ginger juice and fresh ginger residue obtained in the second step is raised to 10°C-30°C, and then grape juice is added to the fresh ginger juice in a ratio of 1:2 to obtain ...

Embodiment 3

[0041] A preparation method of Huaijiang health-preserving wine, comprising the following steps in turn:

[0042] A preparation method of Huaijiang health-preserving wine, comprising the following steps:

[0043] The first step is to select materials, select new tubers that are fully mature, plump in shape, free of disease and mildew, bright yellow in color and uniform in texture, and then cleaned with deionized water at a temperature of 25°C and spread in the shade to dry the surface moisture;

[0044] In the second step, ginger juice is extracted, and the raw fresh ginger after the first step of material selection is squeezed through a juicing device, and fresh ginger juice and fresh ginger residue are obtained, and the fresh ginger juice and fresh ginger residue are subjected to- Store at 15°C low temperature,

[0045] The third step is fermentation treatment. Firstly, the fresh ginger juice and fresh ginger residue obtained in the second step are heated to 10°C-30°C, and th...

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PUM

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Abstract

The invention discloses a preparation method of Huaijiang health-preserving wine, which includes eight steps of material selection, ginger juice extraction, fermentation treatment, inactivation treatment, debittering filtration, seasoning treatment, obtaining a single finished product and preparing a finished product. On the one hand, the present invention effectively retains and purifies the beneficial ingredients in Huaijiang in the wine, improves the effect and effect of Huaijiang on the health care of the human body, and on the other hand organically combines Huaijiang with traditional brewing technology to achieve While maintaining the flavor and characteristics of the Luzhou-flavor liquor, it increases the richness of the liquor, improves the quality of the liquor, and has both health-care effects.

Description

technical field [0001] The invention relates to a preparation method of Huaijiang health-preserving wine, which belongs to the technical field of drink preparation. Background technique [0002] At present, people generally face the threat of sub-health (that is, the critical state between disease and sub-health). According to the latest forecast of the World Health Organization (WHO), only 5% of the global population is really healthy, and nearly 75% of people live in a sub-healthy state. In our country, the healthy population also exceeds 2 / 3, and the proportion of intellectuals and corporate managers is even higher. Some people vividly compare sub-health to the ghost-like invisible killer that follows the modern crowd. In recent years, the phenomenon of premature death caused by excessive fatigue and other reasons has cast a deep shadow on the hearts of the public. Due to the pressure from family, society and other aspects, many sub-healthy people know that they are on ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12G3/04
CPCC12G3/02C12G3/04
Inventor 赵龙山孙才
Owner 焦作市三家村酿酒有限责任公司
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