Brewing technology for radix ophiopogonis wine
A kind of Ophiopogon japonicus wine and process technology, which is applied in the preparation of alcoholic beverages, medical preparations containing active ingredients, plant raw materials, etc., can solve the problems of low utilization rate of raw materials, achieve stable color of wine body, improve utilization rate, and improve nutrition rich effect
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Embodiment 1
[0018] Embodiment 1: a kind of brewing process of Ophiopogon japonicus wine, is characterized in that: described brewing process adopts the following steps:
[0019] a. Raw material pretreatment: select dry and pest-free Ophiopogon japonicus, cut into cubes after cleaning, put 10kg of Ophiopogon japonicus diced into 20kg of white wine with an alcohol content of 70% and soak for 10 days, after soaking, dice Ophiopogon japonicus Ding is fished out and filtered dry, and soaked wine is obtained;
[0020] B, beating: put 5 kg of dried Radix Ophiopogon japonicus into 10 kg of citric acid solution with a concentration of 15%, soak for 3 hours and then refine the slurry to obtain Ophiopogon japonicus slurry;
[0021] c. Compound enzyme treatment: add 0.03 kg of pectinase and 0.05 kg of cellulase to 10 kg of Radix Ophiopogon japonicus slurry, control the temperature at 45° C. and the time for 5 hours;
[0022] d, deployment: add glucose to 10kg of enzymatically hydrolyzed Ophiopogon j...
Embodiment 2
[0029] Embodiment 2: a kind of brewing process of Ophiopogon japonicus wine, is characterized in that: described brewing process adopts the following steps:
[0030] a. Raw material pretreatment: select dry and pest-free Ophiopogon japonicus, reed rhizome, buckwheat root, cut into dices, diced reed rhizome, and diced buckwheat root after cleaning, take 10kg of diced Ophiopogon japonicus, 2kg of diced reed rhizome, After the buckwheat diced root is mixed evenly, it is put into 30 kg of white wine with an alcohol content of 68% and soaked for 15 days. After soaking, the radix japonicus root is taken out and dried to obtain soaked wine;
[0031] B, beating: putting 10kg of dried Radix Ophiopogon japonicus into 25kg of sodium ascorbate solution with a concentration of 13%, soaking for 4h and then refining to obtain Ophiopogon japonicus slurry;
[0032] c. Compound enzyme treatment: add 0.04 kg of pectinase and 0.06 kg of cellulase to 10 kg of Radix Ophiopogon japonicus slurry, con...
Embodiment 3
[0040] Embodiment 3: a kind of brewing process of Ophiopogon japonicus wine, is characterized in that: described brewing process adopts the following steps:
[0041] a. Raw material pretreatment: select dry and pest-free Ophiopogon japonicus, wintersweet root, and crabapple root, after cleaning, cut into dices, wintersweet root, and crabapple root, take 10kg of Ophiopogon japonicus, 2kg of wintersweet root, and 2kg of After the diced crabapple root is mixed evenly, it is put into 35 kg of liquor with an alcohol content of 66% and soaked for 20 days. After the immersion, the diced radix japonicus is fished out and drained to obtain soaked wine;
[0042] B, beating: put 10kg of dried Radix Ophiopogon japonicus into 30kg concentration of 10% sodium ascorbate solution, soak for 5h and then refine the slurry to obtain Ophiopogon japonicus slurry;
[0043] c. Compound enzyme treatment: add 0.05 kg of pectinase and 0.07 kg of cellulase to 10 kg of Radix Ophiopogon japonicus slurry, c...
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