Strong-flavor dry white aromatized wine and method for preparing same
A technology for dry white wine and fragrant wine, which is applied in the field of strong-flavored dry white scented wine and its preparation, and can solve the problems of small loss and short cycle
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Embodiment 1
[0082] A kind of Luzhou-flavored dry white flavored wine, mainly prepared from the following raw materials in parts by weight:
[0083] 125 parts of dry white wine, 30 parts of rose, 13 parts of modified dietary fiber, 13 parts of fructooligosaccharide, 13 parts of probiotic powder, 13 parts of lactose;
[0084] Described dry white wine is the dry white wine that post-fermentation fermentation is completed, and wine foot is removed;
[0085] The dry white wine flavor type is rose flavor type.
[0086] The roses are fresh roses.
[0087] The preparation method of the modified dietary fiber comprises the following steps: uniformly mixing inulin, oat fiber, and wheat fiber at a mass ratio of 6:3:1, adding water five times its mass, and ultrasonically extracting at room temperature 200W and 37KHz for 13min , and then under the conditions of electric field strength 30kV / cm, pulse time 400μs, and pulse frequency 300Hz, conduct high-voltage pulse electric field treatment for 13 min...
Embodiment 2
[0104] A kind of Luzhou-flavored dry white flavored wine, mainly prepared from the following raw materials in parts by weight:
[0105] 100 parts of dry white wine, 20 parts of roses, 10 parts of modified dietary fiber, 10 parts of fructooligosaccharide, 10 parts of probiotic powder, 10 parts of lactose;
[0106] Described dry white wine is the dry white wine that post-fermentation fermentation is completed, and wine foot is removed;
[0107] The dry white wine flavor type is rose flavor type.
[0108] The roses are dried roses;
[0109] The modified fiber is obtained from inulin, apple fiber, oat fiber and wheat fiber through enzymatic hydrolysis;
[0110] The biological enzymes are cellulase, xylanase, laccase and pectinase, which are uniformly mixed in a mass ratio of 3:1:1:1.
[0111] The content of the probiotic live bacteria in the probiotic powder is: 6×10 12 cfu / g;
[0112]The probiotic powder is uniformly mixed by the following powders in parts by weight: 35 part...
Embodiment 3
[0122] A kind of Luzhou-flavored dry white flavored wine, mainly prepared from the following raw materials in parts by weight:
[0123] 150 parts of dry white wine, 40 parts of roses, 16 parts of modified dietary fiber, 16 parts of fructooligosaccharide, 16 parts of probiotic powder, 16 parts of lactose;
[0124] Described dry white wine is the dry white wine that post-fermentation fermentation is completed, and wine foot is removed;
[0125] The dry white wine flavor type is rose flavor type.
[0126] The roses are fresh roses.
[0127] The modified fiber is obtained from inulin, apple fiber and wheat fiber through enzymatic hydrolysis;
[0128] The biological enzymes are cellulase, xylanase, laccase and pectinase, which are uniformly mixed in a mass ratio of 5:3:3:2.
[0129] The probiotic live bacteria content of the probiotic powder is: 8×10 12 cfu / g;
[0130] The probiotic powder is uniformly mixed with the following powders by weight: 40 parts of Lactobacillus plant...
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