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A kind of preparation method of alkaline wine and alkaline wine prepared by using the method

A kind of technology of alkaline wine and production method, which is applied in the field of brewing and brewing alkaline wine with Cordyceps flower, can solve the problems of not being able to improve the value of wine, and achieve the goals of lowering cholesterol content, adjusting pH, and improving alkalinity Effect

Active Publication Date: 2019-04-16
HENAN ZHONGYUAN BIOTECH CO LTD
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AI Technical Summary

Problems solved by technology

Although the addition of these inorganic alkalis can adjust the pH, it cannot improve the value of the wine

Method used

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Embodiment Construction

[0013] The ingredients used in the alkaline wine of the present invention mainly include the following raw materials in parts by weight: 200-300 parts of water, 20-30 parts of peas, 50-70 parts of sorghum, and 1-2 parts of cordyceps flowers. Its preparation method specifically comprises the following steps:

[0014] (1) Pre-treat 2 parts of Cordyceps flowers, soak the Cordyceps flowers in clean water for 2 hours, and then use deionized and absolute ethanol to ultrasonically wash the Cordyceps flowers in ultrasonic equipment to remove impurities on the surface, and then in The temperature is 60°C, and the humidity is 0.06kg / m3; the dried Cordyceps flower is ground and crushed, and after grinding, it is passed through a 200-mesh sieve to obtain the Cordyceps flower powder;

[0015] (2) Immerse the above-mentioned Cordyceps flower powder into 8 times the weight of pure water, then add compound enzymes to obtain a compound enzymatic hydrolysis solution, and perform ultrasonic enzy...

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Abstract

The invention provides a preparation method of alkaline liquor containing active ingredients of cordyceps flowers. The preparation method includes extracting the active ingredients of the cordyceps flowers efficiently and regulating a potential of hydrogen value of the liquor under the joint action of the active ingredients of the cordyceps flowers and plant ash so as to obtain the multifunctional alkaline liquor. During liquor brewing, end liquor back leaching is combined with temperature control, so that liquor brewing flavor is regulated by different flavors of distiller's yeasts. Combined with traditional alkaline liquor, the alkaline liquor has the advantages that the alkaline liquor contains diversified active ingredients beneficial to humans and is strong in aroma so as to be higher in value.

Description

technical field [0001] The invention relates to a method for brewing alkaline wine, in particular to a method for brewing alkaline wine by using Cordyceps flowers, and belongs to the technical field of alkaline wine brewing. Background technique [0002] In the traditional brewing process, since grains are used as raw materials for brewing, a large amount of acid substances are produced during the fermentation process, making the pH of most wines acidic, such as the pH of base wine and fermented wine about 5. The ethanol in acidic wine is oxidized during the digestion process to produce a large amount of acetaldehyde that stays in the liver and blood for a long time, which is the cause of hangover reactions such as headaches and stomach acid after drinking. And long-term drinking of acidic wine can also cause chronic diseases such as hyperlipidemia, high blood pressure, and diabetes, and may also reduce the production and release rate of lymphocytes in immune organs such as...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/026
CPCC12G3/02
Inventor 刘伟锋赵纪领
Owner HENAN ZHONGYUAN BIOTECH CO LTD
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