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A brewing method of black glutinous rice-yacon root liquor

A technology of Momi snow lotus and yacon fruit, which is applied in the brewing field of Momi snow lotus fruit wine, can solve the problems of single function and insufficient nutrition, and achieve the effect of clear and transparent wine color, rich nutrition and helping digestion

Inactive Publication Date: 2017-06-30
广西柳州中嘉知识产权服务有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

People often make Momi into Momi wine for drinking, but this kind of Momi wine has the problems of insufficient nutrition and single function.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The brewing method of the Momi snow lotus fruit wine of the present embodiment adopts the raw material of following weight to make:

[0018] Momi 40kg, yacon 35kg, sugar 10kg, mountain spring water 75kg;

[0019] Include the following steps:

[0020] a. Squeeze the juice after crushing the yacon fruit, filter out the juice, add mountain spring water and white sugar to the juice and stir evenly; the pH value of the mountain spring water is 7;

[0021] b. Add black rice to the juice prepared in step a, soak for 7 hours, control the product temperature at 25-28°C, remove and steam;

[0022] c. When the black rice obtained in step b drops to 32°C, put it into a fermentation container and add koji to ferment; the weight ratio of the black rice to the koji is 11:1; the temperature of the control product is 16°C-20°C, Fermented for 10 days to obtain fermented glutinous rice;

[0023] d, taking out 4 KG of the wine juice in the fermented glutinous rice obtained in c step for...

Embodiment 2

[0027] The brewing method of the Momi snow lotus fruit wine of the present embodiment adopts the raw material of following weight to make:

[0028] Momi 65kg, yacon 45kg, sugar 15kg, mountain spring water 85kg;

[0029] Include the following steps:

[0030] a. Squeeze the juice after crushing the yacon fruit, filter out the juice, add mountain spring water and white sugar to the juice and stir evenly; the pH value of the mountain spring water is 7.5;

[0031] b. Add black rice to the juice prepared in step a, soak for 8 hours, control the product temperature at 29-32°C, remove and steam;

[0032] c. When the black rice obtained in step b drops to 35°C, put it in a fermentation container and add koji to ferment; the weight ratio of the black rice to the koji is 11:1; the temperature of the control product is 21°C-24°C, Ferment for 8 days to get fermented glutinous rice;

[0033] d, taking out 4 KG of the wine juice in the fermented glutinous rice obtained in c step for subse...

Embodiment 3

[0037] The brewing method of the Momi snow lotus fruit wine of the present embodiment adopts the raw material of following weight to make:

[0038] Momi 55kg, yacon 40kg, sugar 12kg, mountain spring water 80kg;

[0039] Include the following steps:

[0040] a. Squeeze the juice after crushing the yacon fruit, filter out the juice, add mountain spring water and white sugar to the juice and stir evenly; the pH value of the mountain spring water is 7.2;

[0041] b. Add black rice to the juice prepared in step a, soak for 7.5 hours, control the product temperature at 33-35°C, remove and steam;

[0042] c. When the black rice obtained in step b drops to 33°C, put it in a fermentation container and add koji to ferment; the weight ratio of the black rice to the koji is 11:1; the temperature of the control product is 25°C-28°C, Ferment for 7 days to get fermented glutinous rice;

[0043] d, taking out 4 KG of the wine juice in the fermented glutinous rice obtained in c step for sub...

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Abstract

The invention discloses a brewing method of black glutinous rice-yacon root liquor, and relates to the technical field of liquor brewing. The method includes (a) crushing yacon root, then juicing the yacon root, adding mountain spring water and white sugar into the juice and fully stirring the mixture; (b) adding black glutinous rice into the liquid obtained in the step (a), soaking the black glutinous rice, then fishing the black glutinous rice out and cooking the black glutinous rice by steaming; (c) when the temperature of the steamed black glutinous rice in the step (b) is cooled to 32-35 DEG C, adding the steamed black glutinous rice into a fermentation container, adding jiuqu into the container, and fermenting to obtain fermented glutinous rice; (d) taking 4 kg of a liquor liquid in the fermented glutinous rice obtained in the step (c) out and keeping the liquor liquid for later use; (e) adding water to soak the fermented glutinous rice obtained in the step (c), then steaming until the alcohol content is 20-25% (v / v), performing filtration to obtain a liquor liquid, and filling a liquor jar with the liquor liquid; and (f) stewing the liquor liquid in the step (d) with soft fire until the weight is 0.8-1 kg, cooling the product, adding the product into the liquor jar and sealing the jar. The method provides the brewing method of the black glutinous rice-yacon root liquor which is natural, fragrant, mellow, sweet and delicious and which has functions of tonifying spleen, tonifying stomach and reducing blood sugar, blood lipid and cholesterol.

Description

technical field [0001] The invention relates to the technical field of wine brewing, in particular to a method for brewing Momi yacon fruit wine. Background technique [0002] Momi refers to a kind of black momi produced in Donglan County, Guangxi, which is rich in nutrients such as threonine, lysine, and thiamine. Li Shizhen's "Compendium of Materia Medica" and ancient pharmacopoeias in the Ming Dynasty recorded in detail: "Momi has the functions of nourishing yin and tonifying kidney, invigorating spleen and warming liver, nourishing qi and blood, promoting body fluid and moistening stomach, strengthening muscles and bones, facilitating constipation and diarrhea, anti-aging and beauty protection, etc. ". People often drink Momi as Momi wine, but this Momi wine has the problems of insufficient nutrition and single function. Yacon is a perennial herb of Compositae, belonging to the genus Chrysanthemum, which contains high calcium, magnesium, iron, zinc, potassium, selenium...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 蒙柳宁
Owner 广西柳州中嘉知识产权服务有限公司