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Cherry rice wine

A cherry and rice wine technology, applied in the food field, can solve the problems of no white wine, no white wine, etc., and achieve the effects of unique wine taste, saving grain raw materials, and good wine quality

Inactive Publication Date: 2017-02-22
WEIHAI XINYI BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Adding cherries to wine can play its role in health care. The ways of adding pineapple to wine include: adding cherries directly to wine, and extracting its active ingredients into wine with modern physical methods. Currently, the processing technology and products of using cherries to pair with wine There are many, but there is no white wine brewed with rice grains and cherries, and there is no white wine made with a variety of grains and cherries.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Harvest corn, rice, and millet for later use;

[0017] Ripe fresh cherries are harvested and pitted with a special beater to make pitted cherries for later use;

[0018] Harvest stevia and set aside;

[0019] Weigh 25 kilograms of corn, 20 kilograms of rice, 20 kilograms of millet, and 35 kilograms of pitted cherries (containing 10% stevia), mix and pulverize them, and then ferment and brew the cherry rice wine of the present invention in a cellar according to the traditional winemaking process.

Embodiment 2

[0021] Harvest corn, rice, and millet for later use;

[0022] Ripe fresh cherries are harvested and pitted with a special beater to make pitted cherries for later use;

[0023] Harvest stevia and set aside;

[0024] Weigh 75 kg of corn, 61 kg of rice, 59 kg of millet, and 105 kg of pitted cherries (containing 10% stevia), mix and pulverize them, and then ferment and brew the cherry rice wine of the present invention in a cellar according to the traditional winemaking process.

Embodiment 3

[0026] Harvest corn, rice, and millet for later use;

[0027] Ripe fresh cherries are harvested and pitted with a special beater to make pitted cherries for later use;

[0028] Harvest stevia and set aside;

[0029] Weigh 51 kilograms of corn, 41 kilograms of rice, 39 kilograms of millet, and 69 kilograms of pitted cherries (containing 10% stevia), mix and pulverize them, and then make cherry rice wine according to the traditional wine-making process by low-temperature fermentation in a cellar.

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PUM

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Abstract

The invention discloses cherry rice wine. The cherry rice wine is characterized by being prepared from corn, rice, millet and stoned cherries in a ratio being 25:20:20:35 through cellaring and low-temperature fermentation with a traditional wine making technology after the materials are ground and mixed. The cherry rice wine is prepared from the wine making raw materials including three kinds of grains, the cherries and stevia rebaudiana through organic collocation, thereby being quite rich in nutrition and unique in wine flavor and having functions of the cherries and the stevia rebaudiana.

Description

technical field [0001] The invention relates to the field of food, in particular to cherry rice wine with grain as the main ingredient. [0002] technical background [0003] In recent years, there have been many studies on cherry alcoholic beverages. The iron content of cherries is particularly high. Regular consumption of cherries can supplement the body's demand for iron elements, promote hemoglobin regeneration, prevent iron deficiency anemia, enhance physical fitness, and benefit the brain. Wisdom; cherries are rich in nutrition, can adjust the middle and replenish qi, invigorate the spleen and stomach, and dispel rheumatism; they are beneficial to loss of appetite, indigestion, rheumatism and body pain; regular consumption of cherries can beautify the skin, make the skin rosy, tender and white, remove Wrinkles and spots. Adding cherries to wine can play its role in health care. The ways of adding pineapple to wine include: adding cherries directly to wine, and extrac...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 方华
Owner WEIHAI XINYI BIOLOGICAL TECH
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