Wine made of pure grain and calcium fruits and method for preparing wine
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A pure grain and fruit wine technology, applied in the preparation of alcoholic beverages, etc., can solve problems such as injury, and achieve the effects of improving drinking taste, delaying aging, and improving metabolism
Inactive Publication Date: 2017-03-08
宁夏漠南河畔酒庄(有限公司)
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[0005] At present, a large number of liquors sold on the market are mostly chemical blended wines, and a large amount of aromatics, ethyl ether, etc. are used, which is quite harmful to the human body.
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preparation example Construction
[0021] The preparation method of pure grain calcium fruit wine of the present invention comprises the following steps:
[0022] S1: Proportion the raw materials according to the following proportions by weight: 100-500 parts of japonica rice, 5-25 parts of sorghum, and 10-50 parts of glutinous rice, and use the solid-state fermentation method to brew to obtain pure grain fine-brewed liquor, which is set aside;
[0023] S2: Remove impurities and clean the calcium fruit, wherein the calcium fruit is cleaned with pure grain refined liquor;
[0024] S3: At room temperature, soak the cleaned calcium fruit in a storage tank for 20-25 days, then take the soaked juice to obtain calcium juice;
[0025] S4: In parts by weight, take 100-500 parts of calcium juice liquid and 500-2500 parts of pure grain refined white wine for blending, then carry out high-temperature distillation, store in the cellar for more than 6 months under normal temperature conditions, and obtain the pure Grain ca...
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Abstract
The invention discloses wine made of pure grain and calcium fruits and a method for preparing the wine. The wine made of the pure grain and the calcium fruits is mainly prepared from finely brewed baijiu made of the pure grain and the calcium fruits. The method includes steps of brewing raw materials including polished round-grained rice, sorghum and glutinous rice by the aid of solid-state fermentation processes to obtain the finely brewed baijiu made of the pure grain and reserving the finely brewed baijiu for standby application; removing impurities from the calcium fruits and cleaning the calcium fruits; soaking the thoroughly cleaned calcium fruits in storage tanks at the normal temperature for 20-25 days and then acquiring soaking juice to obtain calcium fruit juice; blending the calcium fruit juice and the finely brewed baijiu made of the pure grain to obtain liquid, distilling the liquid at the high temperatures and cellaring the liquid under normal-temperature conditions for 6 months at least to obtain the wine made of the pure grain and the calcium fruits. The wine and the method have the advantages that original nutritional components in the fresh calcium fruits can be kept in the wine made of the pure grain and the calcium fruits, drinking taste of common baijiu can be improved, the wine has fruit aroma and unique flavor and is sweet, sour and palatable, the metabolism of human bodies can be improved if drinkers drink an appropriate quantity of the wine, senescence can be delayed, and sleep can be promoted.
Description
[0001] Technical field: [0002] The invention relates to a fruit wine and a preparation method thereof, in particular to a pure grain calcium fruit wine and a preparation method thereof. [0003] Background technique: [0004] Calcium fruit, scientific name Ou Liguo, commonly known as the star of calcium supplementation, has been given the reputation of "Longevity Fruit", "King of Anti-cancer", "Longevity Grass Returning Dan", etc. It is native to Shanxi. After being introduced in the sandy land of Zhongwei Xiangshan area, the quality is better It is superior, the content of life elements-calcium and aroma is unparalleled, and it is rich in trace elements such as calcium, iron, selenium, zinc, sodium, magnesium, etc., and the content of vitamins A, B, C, E and amino acids is extremely high, malic acid The content of anthocyanins is extremely high, and the content of anthocyanins is second only to black wolfberry. The fruit of Calamari contains 17 kinds of amino acids, with a ...
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