Pine pollen wine making method

A production method and technology of pine pollen, applied in the field of alcoholic beverages, can solve the problems of few varieties of pine pollen wine production, etc., and achieve the effects of enhancing human immunity, shortening the production cycle, and fast dissolution

Inactive Publication Date: 2017-04-26
WEIHAI XINYI BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Putting pine pollen into wine can play the role of pine pollen in nutrition and health care, and it is also something that people hope not to lack in communication and festive activities. Pine pollen into wine for health care, disease prevention and treatment will definitely be favored by people, but At present, there are few varieties of pine pollen wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Harvest pine pollen and Sophora japonica honey for later use;

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

[0019] Weigh 40% of pine pollen and 60% of Sophora japonica nectar, mix them to obtain pine pollen honey, and set aside;

[0020] Weigh the pine pollen honey, add it into the brewed 60-degree puree liquor base according to the weight ratio of 3% of the pine pollen honey, and then put the prepared liquid into a high-shear mixing emulsification homogenizer for emulsification and homogenization , so that the pine pollen honey is quickly dissolved in the wine base, and then filtered through a high-precision filter with an ultrafiltration membrane with a precision higher than 0.2 microns, and then seasoned and filled to make pine pollen wine.

Embodiment 2

[0022] Harvest pine pollen and Sophora japonica honey for later use;

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

[0024] Take by weighing 30-50% of pine pollen and 50-70% of Sophora japonica honey, and make pine pollen honey through mixing, and set aside;

[0025] Weigh the pine pollen honey, add it into the brewed 60-degree puree liquor base according to the weight ratio of 5% of the pine pollen honey, and then put the prepared liquid into a high-shear mixing emulsification homogenizer for emulsification and homogenization , so that the pine pollen honey is quickly dissolved in the wine base, and then filtered through a high-precision filter with an ultrafiltration membrane with a precision higher than 0.2 microns, and then seasoned and filled to make pine pollen wine.

Embodiment 3

[0027] Harvest pine pollen and Sophora japonica honey for later use;

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

[0029] Weigh pine pollen honey, add it into the brewed 60-degree puree liquor base according to the weight ratio of 4% pine pollen honey, and then put the prepared liquid into a high-shear mixing emulsification homogenizer for emulsification and homogenization , so that the pine pollen honey is quickly dissolved in the wine base, and then filtered through a high-precision filter with an ultrafiltration membrane with a precision higher than 0.2 microns, and then seasoned and filled to make pine pollen wine.

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PUM

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Abstract

The invention discloses a pine pollen wine making method. The pine pollen wine making method is characterized by comprising the steps that pine pollen wine is made from pine pollen honey serving as an additive and the balance original pulp baijiu base liquor, wherein the weight percent of the additive ranges from 0.5% to 5%; the prepared pine pollen honey and original pulp baijiu base liquor are put into an ultrahigh-pressure homogenizer to be further micronized, pulp liquid is homogenized two times under the condition that the pressure ranges from 100 mpa to 120 mpa and the temperature ranges from 50 DEG C to 65 DEG C through high-shear mixing and emulsifying, and then the pine pollen honey is quickly dissolved into the base liquor; filtering is conducted with a high-precision filter, an ultrafiltration membrane with the precision higher than 0.2 micrometer is adopted, flavoring and filling are conducted, and then the pine pollen wine is obtained. According to the pine pollen wine making method, pine pollen is added into the wine, and therefore the development and utilization value of pine pollen resources is increased; various effective ingredients of the pine pollen and sophora flower honey are effectively co-dissolved into wine liquid, and therefore absorption and utilization of a human body are promoted; the pine pollen wine can enhance the human body immunity and ward off diseases to strengthen the body if the pine pollen wine is appropriately drunk for a long term, brings benefits to people and society and achieves the great significance.

Description

technical field [0001] The invention relates to an alcoholic beverage, in particular to a method for making pine pollen wine. [0002] technical background [0003] Pine pollen contains more than 200 kinds of nutrients, the most complete and the best combination in the world, and the content of each component is very large. The total protein content is seven to ten times more than that of beef and eggs. The content of iron is 20 times higher than that of spinach, vitamin A is 10 to 30 times higher than that of original carotene; the protein rich in pine pollen is mostly in the form of free amino acids, and the content is 5-7 times higher than that of milk and eggs ; The content of vitamin C is higher than that of fresh fruits and vegetables, known as the king of natural vitamins. Taking pine pollen will reduce fatigue and enhance physical strength in a short period of time; constipation will disappear, digestion will improve; Putting pine pollen into wine can play the rol...

Claims

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Application Information

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IPC IPC(8): C12G3/04A61K36/15A61K35/644A61P37/02
CPCC12G3/04A61K35/644A61K36/15
Inventor 方华
Owner WEIHAI XINYI BIOLOGICAL TECH
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