Making method of coffee wine

A production method and technology for coffee wine, which are applied in the field of wine brewing, can solve the problems of low nutritional content, poor taste, easy intoxication of coffee wine, etc., and achieve the effects of excellent quality, excellent taste, and not easy to get drunk.

Inactive Publication Date: 2016-11-16
叙永县永青农场
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the defects of the above-mentioned coffee wine, the present invention provides a method for making coffee wine, which improves the

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0020] Example 1:

[0021] Start time: February 5, 2015 (the second day of Li Chun Day)

[0022] (1) One-time steaming: mixing coffee beans and glutinous rice to obtain raw materials, where the mass fraction of coffee beans in the raw materials is 50%, and steaming the raw materials at a temperature above 100 degrees for 60 minutes to obtain a first-time steamed product;

[0023] (2) Spreading: spread the steamed product in step (1) until the temperature drops to 10 degrees;

[0024] (3) Mixing: In step (2), the temperature-reduced primary steamed product and the koji medicine are mixed in a mass ratio of 1000:5 to obtain a mixture;

[0025] (4) Fermentation: Ferment the mixture in step (3) for 17 days, in which the mixture needs to be turned once in the morning and evening in the first 7 days, and the temperature of the mixture is controlled at 20-30 degrees during the fermentation process;

[0026] (5) Second steaming: steam the fermented mixture in step (4) at a temperature above 100 ...

Example Embodiment

[0027] Example 2:

[0028] Start time: May 7, 2015 (the second day of Li Summer)

[0029] (1) One-time steaming: mixing coffee beans and glutinous rice to obtain raw materials, where the mass fraction of coffee beans in the raw materials is 55%, and steaming the raw materials at a temperature above 100 degrees for 60 minutes to obtain a first-time steamed product;

[0030] (2) Spreading: spread the steamed food in step (1) until the temperature drops to 7 degrees;

[0031] (3) Mixing: In step (2), the temperature-reduced primary steamed product and the koji medicine are mixed in a mass ratio of 1000:6 to obtain a mixture;

[0032] (4) Fermentation: Ferment the mixture in step (3) for 15 days, in which the mixture needs to be turned once in the morning and evening for the first 7 days, and the temperature of the mixture during the fermentation process is controlled at 20-30 degrees;

[0033] (5) Second steaming: steam the fermented mixture in step (4) at a temperature above 100 degrees fo...

Example Embodiment

[0034] Example 3:

[0035] Start time: August 9, 2015 (the second day of the first autumn day)

[0036] (1) One-time steaming: mixing coffee beans and sorghum to obtain raw materials, where the mass fraction of coffee beans in the raw materials is 55%, and steaming the raw materials at a temperature above 100 degrees for 65 minutes to obtain a steamed product;

[0037] (2) Spreading: Spread out the steamed product in step (1) until the temperature drops to 20 degrees;

[0038] (3) Mixing: In step (2), the temperature-reduced primary steamed product and the koji medicine are mixed in a mass ratio of 1000:8 to obtain a mixture;

[0039] (4) Fermentation: Ferment the mixture in step (3) for 23 days, in which the mixture needs to be turned once in the morning and evening for the first 7 days, and the temperature of the mixture is controlled at 20-30 degrees during the fermentation process;

[0040] (5) Second steaming: steam the fermented mixture in step (4) at a temperature above 100 degree...

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PUM

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Abstract

The invention provides a making method of coffee wine. Due to mixed brewing of coffee beans and wine making crops, the coffee wine has the mellowness of grain liquor and the faint scent of coffee, and tastes extremely good; people can hardly be drunk; components in the coffee beans are completely fused into wine liquid; therefore, the obtained product is nutritional and healthy, and is excellent in quality.

Description

technical field [0001] The invention relates to a wine brewing method. Background technique [0002] Coffee wine, as the name suggests, is wine mixed with coffee, which is a drink that Vietnamese people often drink in their daily life. The specific method is to add cooked coffee to the local specialty rice wine, stir it evenly and store it in the wine jar. This kind of wine has a unique flavor, is rich in caffeine and the nutrients of wine, and has the effects of refreshing, anti-fatigue, promoting digestion, softening blood vessels, losing weight and beautifying. However, the coffee alcohol made by this method is relatively strong, easy to get drunk, and is not conducive to health. [0003] Most of the coffee wine crafts in the existing market are prepared by mixing and soaking coffee beans and wine. This kind of coffee wine not only has a poor taste, but also the nutrients in the coffee beans are not fully integrated into the wine. Its quality still has room for improve...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/12C12H6/02
CPCC12G3/02C12H6/02
Inventor 李兴武
Owner 叙永县永青农场
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