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Blended fruit liquid mellow liquor brewing technology

A kind of melon and fruit technology technology, applied in the field of mixed melon and fruit liquid alcohol wine making, to achieve the effects of energy saving wine making, food saving for wine making, major social and economic benefits and strategic significance of energy development

Inactive Publication Date: 2016-07-27
LIUZHOU JINGYANG ENERGY SAVING TECH RES DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the shortage of existing melon and fruit winemaking technology and market demand, and provide a kind of comprehensive technology superior, ingredients and fermentation simplified, practical and easy to promote, melon and fruit refined raw meal, rapid liquid fermentation, high-efficiency distillation winemaking, high yield High-quality, energy-saving, green, safe and environmentally friendly, popularize the use of new high-efficiency winemaking technology of melon and fruit liquid fermentation with significant comprehensive economic and social benefits

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Example 1: First use a washing machine to clean up the required melons and fruits and spices respectively, and weigh 70 kg of melons and fruits and 1 kg of spices with a base rate of 10 and according to the ratio of melons and spices to 7:0.1, and put them into pulp together Crushed and refined in the machine to become mixed slurry raw meal. Experiments have proved that it is faster, more efficient and high-quality for melons, fruits and spices to be crushed into mixed slurry-like raw materials for liquid fermentation to make wine. Mix the pulverized melons and fruits and spices into pulpy raw meal, distiller's yeast, and water at a ratio of 100:0.7:270 (when the temperature is higher than 30°, add 0.7 to 270 water with koji), and weigh 100kg of raw meal, 0.7kg of distiller's yeast, and purified water. 250kg, put it into the fermentation tank or pool together, and stir the mash evenly with a mixer or manually, seal the tank or pool mouth for anaerobic fermentation, stir...

Embodiment 2

[0011] Example 2: First use a cleaning machine to clean up the required melons and fruits and spices respectively, and weigh 80 kg of melons and fruits and 2 kg of spices with a base ratio of 10 and the ratio of melons and spices to 8:0.2, and put them into pulp together Crushed and refined in the machine to become mixed slurry raw meal. Experiments have proved that it is faster, more efficient and high-quality for melons, fruits and spices to be crushed into mixed slurry-like raw materials for liquid fermentation to make wine. Mix the pulverized melons and fruits and spices into pulpy raw meal, distiller's yeast, and purified water at a ratio of 100:0.8:260 (when the temperature is lower than 30°, add 0.8 kg of koji to 260°C of water), and weigh 100 kg of raw meal, 0.8 kg of distiller's yeast, and purified water. 260kg, put it into the fermentation tank or pool together, and stir the mash evenly with a mixer or manually, seal the tank or pool mouth for anaerobic fermentation,...

Embodiment 3

[0012] Example 3: First use a washing machine to clean up the required melons and fruits and spices respectively, and weigh 90 kg of melons and fruits and 3 kg of spices with a base rate of 10 and the ratio of melons and spices to 9:0.3, and put them into the pulp together Crushed and refined in the machine to become mixed slurry raw meal. Experiments have proved that it is faster, more efficient and high-quality for melons, fruits and spices to be crushed into mixed slurry-like raw materials for liquid fermentation to make wine. Mix the crushed melons and fruits and spices into pulpy raw meal, distiller's yeast, and purified water at a ratio of 100:0.9:250 (if the temperature is lower than 20°C, add 0.9 kg of koji to 250°C of water), and weigh 100kg of raw meal, 0.9kg of distiller's yeast, and 270kg of purified water. , put them into the fermentation tank or pool together, and stir the mash evenly with a mixer or manually, then seal the tank or pool mouth for anaerobic fermen...

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PUM

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Abstract

A blended fruit liquid mellow liquor brewing technology comprises raw material crushing and refining, liquid distiller's yeast fermentation, efficient device distillation and organic adding sealing, and concretely comprises the following steps: respectively cleaning good and bad fruits and perfume, weighing the fruits and the perfumes according to a ratio of 7-9:0.1-0.3 with 10 as a base, adding the fruits and the perfumes to a pulper, crushing and refining the fruits and the perfumes to obtain a mixed raw material slurry, and weighing the raw material slurry, distiller's yeast and purified water according to a ratio of 100:0.7-0.9:270-250, wherein the proportion of the distiller's yeast is 0.7 and the proportion of water is 270 when the temperature is higher than 30DEG C, and the proportion of the distiller's yeast is 0.8 and the proportion of water is 260 when the temperature is lower than 30DEG C. The blended fruit liquid mellow liquor brewing technology has the advantages of superior comprehensive technique, easy ingredient fermentation, strong practicality, easy promotion, fruit refined raw materials, rapid liquid fermentation, efficient distillation liquor brewing, high yield, high quality, energy saving, high safety, environmental protection, and substantial comprehensive economic and social benefits in promotion and use.

Description

technical field [0001] The invention relates to a wine-making technology, in particular to a wine-making technology of mixing fruits and melons with liquid alcohol. Background technique [0002] For a long time, although various wine brewing materials and technologies have been used in various names, it is rare to make full use of melons and fruits as raw material to carry out liquid fermentation and efficient wine making. Over the years, under the overall guidance of the national "three rural" policy project and the calls and arrangements of governments at all levels, vegetable farmers and fruit farmers in various places have grown melons and fruits, and the output of melons and fruits has doubled year after year. However, due to the limited market capacity and demand, as well as the influence of climate and transportation and other conditions, a large number of melons and fruits were left to rot in the garden and on the market in many places, causing many melon and fruit f...

Claims

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Application Information

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IPC IPC(8): C12G3/12C12G3/02C10L1/04C12H6/02
Inventor 韦战
Owner LIUZHOU JINGYANG ENERGY SAVING TECH RES DEV
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