Preparation method of abalone liquo

A production method and abalone technology, which are applied in the field of alcoholic beverages, can solve the problems such as few production varieties of abalone wine, and achieve the effects of improving nutritional and health care efficacy, high solubility and low production cost.

Inactive Publication Date: 2017-03-08
WEIHAI XINYI BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Putting abalone into wine can play its role in health care, and it is also an indispensable thing in people's communication and festive activities. Abalone wine will definitely be favored by people for health care, disease prevention and treatment. However, the production of abalone wine There are few varieties

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Harvest dried abalone meat, wolfberry, mangosteen, and ginger raw materials for later use;

[0018] Harvest the brewed liquor above 60 degrees for later use;

[0019] Weigh 70% of abalone meat, 20% of wolfberry, 9% of Luo Han Guo, and 1% of ginger. After washing and draining the water, dry it in a microwave dryer at a drying temperature of 70°C until the water content is 5%. The dried abalone meat, wolfberry, Luo Han Guo, and ginger are sent to a grinder for crushing to make 100-mesh abalone powder for later use;

[0020] Weigh the abalone powder, add 3% by weight to the brewed puree liquor base of more than 60 degrees, and then put the prepared liquid into a high-shear mixing emulsification homogenizer for emulsification and homogenization, so that the abalone The powder is quickly dissolved in the wine base, and then filtered through a high-precision filter with an ultra-filtration membrane with a precision higher than 0.2 microns, and then seasoned and filled to mak...

Embodiment 2

[0022] Harvest dried abalone meat, wolfberry, mangosteen, and ginger raw materials for later use;

[0023] Harvest the brewed liquor above 60 degrees for later use;

[0024] Weigh 67% of abalone meat, 23% of wolfberry, 8% of Luo Han Guo, and 2% of ginger. After washing and draining the water, dry it with a microwave dryer at a drying temperature of 67°C until the water content is 6%. Then microwave The dried abalone meat, wolfberry, Luo Han Guo, and ginger are sent to a grinder for crushing to make 100-mesh abalone powder for later use;

[0025] Weigh the abalone powder, add 3% by weight to the brewed puree liquor base of more than 60 degrees, and then put the prepared liquid into a high-shear mixing emulsification homogenizer for emulsification and homogenization, so that the abalone The powder is quickly dissolved in the wine base, and then filtered through a high-precision filter with an ultra-filtration membrane with a precision higher than 0.2 microns, and then seasoned ...

Embodiment 3

[0027] Harvest dried abalone meat, wolfberry, mangosteen, and ginger raw materials for later use;

[0028] Harvest the brewed liquor above 60 degrees for later use;

[0029] Weigh 69% of abalone meat, 25% of wolfberry, 5% of Luo Han Guo, and 1% of ginger. After washing and draining the water, dry it with a microwave dryer at a drying temperature of 65°C until the water content is 3%. Then microwave The dried abalone meat, wolfberry, Luo Han Guo, and ginger are sent to a grinder for crushing to make 100-mesh abalone powder for later use;

[0030] Weigh the abalone powder, add 3% by weight to the brewed puree liquor base of more than 60 degrees, and then put the prepared liquid into a high-shear mixing emulsification homogenizer for emulsification and homogenization, so that the abalone The powder is quickly dissolved in the wine base, and then filtered through a high-precision filter with an ultra-filtration membrane with a precision higher than 0.2 microns, and then seasoned ...

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PUM

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Abstract

The invention discloses a preparation method of abalone liquor, characterized by taking abalone meal as an additive with the percentage by weight of 0.5-5%, and taking brewed original liquor base over 60 degrees as the balance. The preparation method comprises the steps: adding the prepared abalone meal and original liquor base into an extra-high pressure homogenizer to carry out further micronization; homogenizing pulp twice by high-shear mixing emulsification at pressure of 100-120mpa and temperature of 50-65 DEG C, so that the abalone meal quickly dissolves in the liquor base; then carrying out filtering in a high precision filter which adopts an ultrafiltration membrane with precision higher than 0.2 micrometers; and then carrying out flavoring and encapsulation. The preparation method of the abalone liquor takes the abalone as a raw material of the liquor, improves the development and utility value of abalone resources, enables various active components in the abalone to effectively dissolve in the liquor, is favorable for absorption and use of a human body, can enhance the immunity of the human body, prevent illness and strengthen immunity via long-term moderate drinking, and is of great significance.

Description

technical field [0001] The invention relates to an alcoholic beverage, in particular to a method for making abalone wine. [0002] technical background [0003] Abalone is rich in resources and has high nutritional value. Abalone meat is rich in globulin. Because it is a deep-sea creature, it has the effect of nourishing yin and nourishing. Traditional Chinese medicine believes that it is a kind of seafood that is nourishing but not dry. After eating, there will be no side effects such as toothache and nosebleeds. It is no harm to eat more. The meat of abalone also contains an ingredient called "baosu", which can destroy the necessary metabolites of cancer cells. Abalone is also an anti-cancer food on the table. The role of abalone is not to lower blood pressure, but to regulate blood pressure bidirectionally. The reason is that abalone can "nourish yin, calm the liver, strengthen the kidney" and adjust the secretion of adrenal glands. Abalone has the effects of regulati...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04A61K36/9068A61P37/02
CPCC12G3/04A61K35/618A61K36/42A61K36/815A61K36/9068
Inventor 方华
Owner WEIHAI XINYI BIOLOGICAL TECH
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