Unlock instant, AI-driven research and patent intelligence for your innovation.

Method for brewing juncao yellow rice wine through pennisetum sinese

A technology of jujuncao and rice wine, which is applied in the field of brewing Juncao rice wine by using jujuncao to achieve the effect of reducing the cost of raw materials

Inactive Publication Date: 2017-06-20
FUJIAN AGRI & FORESTRY UNIV
View PDF3 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no relevant record of using Jujuncao as raw material to brew wine

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A method for brewing Juncao rice wine by using Jujuncao, specifically comprising the following steps:

[0020] (1) Raw material preparation: 60% of fresh Jujuncao, 15% of distiller's koji (3% of sweet wine koji, 3% of white wine koji, 5% of wheat koji, 2% of bran koji, 2% of small koji), 20% of white sugar and 5% of white wine % (concentration is 50wt%);

[0021] (2) Raw material pretreatment: Wash the selected fresh giant fungus grass with water, dry them, and crush or squeeze the juice;

[0022] (3) Filling and sterilizing: Thoroughly sterilize the fermenter, put the giant fungus treated in step (2) into the fermenter, add white sugar according to the proportion, and stir evenly;

[0023] (4) Pre-fermentation: Under anaerobic conditions at 0°C, leave to ferment for 24 hours to dissolve the active ingredients in Jujuncao;

[0024] (5) Post-fermentation: add distiller's yeast and stir evenly, and ferment at 10°C for 7 days;

[0025] (6) Aging: Add white wine, place i...

Embodiment 2

[0028] A method for brewing Juncao rice wine by using Jujuncao, specifically comprising the following steps:

[0029] (1) Raw material preparation: 90% of fresh Jujuncao, 3% of distiller’s yeast (1% of flavor type distiller’s yeast, 1% of red yeast rice and 1% of Daqu), 5% of white sugar and 2% of liquor (concentration is 60wt%);

[0030] (2) Raw material pretreatment: Wash the selected fresh giant fungus grass with water, dry them, and crush or squeeze the juice;

[0031] (3) Filling and sterilizing: Thoroughly sterilize the fermenter, put the giant fungus treated in step (2) into the fermenter, add white sugar according to the proportion, and stir evenly;

[0032] (4) Pre-fermentation: Under anaerobic conditions at 6°C, leave it to ferment for 72 hours to dissolve the active ingredients in Jujuncao;

[0033] (5) Post-fermentation: add distiller's yeast and stir evenly, and ferment at 20°C for 14 days;

[0034] (6) Aging: adding white wine, fermenting at 30°C for 14 days, s...

Embodiment 3

[0037] A method for brewing Juncao rice wine by using Jujuncao, specifically comprising the following steps:

[0038] (1) Raw material preparation: 75% of fresh Jujuncao, 10% of distiller's koji (2% of white koji, 3% of wheat koji, 3% of red koji, 2% of small koji), 10% of white sugar and 5% of white wine;

[0039] (2) Raw material pretreatment: Wash the selected fresh giant fungus grass with water, dry them, and crush or squeeze the juice;

[0040] (3) Filling and sterilizing: Thoroughly sterilize the fermenter, put the giant fungus treated in step (2) into the fermenter, add white sugar according to the proportion, and stir evenly;

[0041] (4) Pre-fermentation: Under anaerobic conditions at 4°C, leave it to ferment for 36 hours to dissolve the active ingredients in Jujuncao;

[0042] (5) Post-fermentation: add koji and stir evenly, and ferment at 15°C for 10 days;

[0043] (6) Aging: adding white wine, fermenting at 25°C for 10 days, separating the liquor from the distill...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a method for brewing juncao yellow rice wine through pennisetum sinese. Juncao is prepared from raw materials of 60% to 90% fresh pennisetum sinese, 1 to 15% of distiller's yeast, 5% to 20% of white granulated sugar and 1% to 5% of baijiu, and a product of the juncao yellow rice wine is prepared through the steps of preparing raw materials, preprocessing raw materials, canning, sterilizing, performing primary fermentation, performing after fermentation, ageing and filling. According to the method disclosed by the invention, rich novel plant resource pennisetum sinese is utilized as a wine brewing raw material; as grains are replaced with herbs, raw material cost is reduced; furthermore, the method has the advantages of avoiding contending grains with human, avoiding contending land with grains, fully utilizing uncultivated areas and the like and develops a new-generation wine brewing raw material.

Description

technical field [0001] The invention belongs to the field of wine making, and in particular relates to a method for brewing Juncao rice wine by using Jujuncao. Background technique [0002] Giant Juncao was introduced to China in 1983 by Lin Zhanxi, the chief scientist of the National Juncao Engineering Technology Research Center and the inventor of Juncao technology. After more than 20 years, a grass species suitable for the climate and soil environment in my country has been cultivated. Juncao" named. In the past few decades, because of its strong stress resistance and high yield, it has been widely used in the fields of edible fungus substitute, preparation of poultry feed, ecological management and other fields. Recently, it has been found that its high content of crude protein and sugar is a good raw material for wine making. At present, there is no relevant record of using Jujuncao as a raw material to brew wine. Giant Juncao industry is a new production system devel...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 林占熺范锦琳林标声刘波张丽丽林占森林冬梅林春梅林应兴罗海凌李晶
Owner FUJIAN AGRI & FORESTRY UNIV