Preparation method of walnut wine

A walnut wine and walnut technology, applied in the field of walnut wine and its preparation, can solve the problems of low effective efficiency, low nutritional content, broken walnut kernels, etc., and achieve the goals of reducing production costs, controlling the degree of fermentation, and improving production efficiency Effect

Inactive Publication Date: 2017-08-18
嵩明永升生态农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, most of the domestic walnut wine production enterprises use the soaking method to produce walnut wine, and the walnut wine obtained by them is not as good as the walnut wine brewed by the traditional fermentation method, and the taste is not pure enough and the nutritional content is not high.
However, there are few enterprises preparing walnut wine by existing fermentation method, the technology is immature, and the degree of fermentation is difficult to control in the fermentation process. Because the walnut kernel itself has more oils, it will affect the fermentation effect. It is often easy to cause walnut kernels to be fermented and broken, resulting in uneven product quality, a lot of wasted walnut raw materials, high cost, and low effective efficiency

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A preparation method of walnut wine, comprising the following steps:

[0019] (1) Shell the walnuts, peel the walnut kernels and impurities;

[0020] (2) Steam the walnut kernels processed in step (1) until the walnut kernels are soft and can be pinched, the cooking time is 2 hours, and the temperature is 80°C;

[0021] (3) Wash the rice, soak it in water until soft, steam it, and spread it to cool for later use;

[0022] (4) Stir the walnut kernels and rice cooked in steps (2) and (3) evenly, the ratio of walnut kernels to rice is 2:1, then add distiller's yeast and stir evenly, the ratio of walnut kernels to distiller's yeast is 100:1, Then put the above-mentioned raw materials into the fermenter for fermentation;

[0023] (5) Stir the raw materials in the tank after 24 hours of fermentation, once a day, add 30°C warm water for stirring, and control the temperature in the tank not to exceed 35°C during stirring, stir for 7 days in total, and then seal Normal temper...

Embodiment 2

[0026] A preparation method of walnut wine, comprising the following steps:

[0027] (1) Shell the walnuts, peel the walnut kernels and impurities;

[0028] (2) Steam the walnut kernels processed in step (1) until the walnut kernels are soft and can be pinched, the cooking time is 3 hours, and the temperature is 90°C;

[0029] (3) Wash the rice, soak it in water until soft, steam it, and spread it to cool for later use;

[0030] (4) Stir the walnut kernels and rice cooked in steps (2) and (3) evenly, the ratio of walnut kernels to rice is 2:1, then add distiller's yeast and stir evenly, the ratio of walnut kernels to distiller's yeast is 100:1, Then put the above-mentioned raw materials into the fermenter for fermentation;

[0031] (5) Stir the raw materials in the tank after 24 hours of fermentation, once a day, add 35°C warm water for stirring, and control the temperature in the tank not to exceed 35°C during stirring, stir for 7 days in total, and then seal Normal temper...

Embodiment 3

[0034] A preparation method of walnut wine, comprising the following steps:

[0035] (1) Shell the walnuts, peel the walnut kernels and impurities;

[0036] (2) Steam the walnut kernels processed in step (1) until the walnut kernels are soft and can be pinched, the cooking time is 2.5 hours, and the temperature is 85°C;

[0037] (3) Wash the rice, soak it in water until soft, steam it, and spread it to cool for later use;

[0038] (4) Stir the walnut kernels and rice cooked in steps (2) and (3) evenly, the ratio of walnut kernels to rice is 2:1, then add distiller's yeast and stir evenly, the ratio of walnut kernels to distiller's yeast is 100:1, Then put the above-mentioned raw materials into the fermenter for fermentation;

[0039] (5) Stir the raw materials in the tank after 24 hours of fermentation, once a day, add 33°C warm water for stirring, and control the temperature in the tank not to exceed 35°C during stirring, stir for 7 days in total, and then seal Normal temp...

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PUM

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Abstract

The invention relates to a preparation method of walnut wine. The method includes the steps of (1) removing the shells of walnuts and the peels and impurities of walnut kernels; (2) steaming the walnut kernels until the walnut kernels are soft and can be kneaded to form power; (3) rinsing and soaking rice, steaming the rice after the rice is soaked to be soft, and spreading out the rice to be cooled for use; (4) evenly mixing the obtained walnuts kernels and rice by steaming according to the ratio of 2:1, adding distiller's yeast and mixing evenly, wherein the ratio of walnut kernels and distiller's yeast is 100:1, and then putting the mixture into the fermentation tank for fermentation; (5) stirring with the added warm water of 30-35 DEG C once a day after the fermentation in the tank for 24 hours, conducting stirring for 7 days, and then conducting sealed fermentation at room temperature; (6) after the sealed fermentation for 50-60 days, steaming to form the walnut wine. The preparation method of the walnut wine has the advantages of being mature in technology and controllable and stable in the fermentation degree of the walnut kernels, and can effectively overcome the difficult problem that the fermentation makes the walnut kernels go bad. The walnut wine prepared by the method has rich nutrition, a mellow and pure taste.

Description

technical field [0001] The invention relates to a wine making process, in particular to a walnut wine and a preparation method thereof. Background technique [0002] Walnut is a traditional specialty of our country. Modern medical research shows that walnut kernel is rich in nutrients such as oil, protein and vitamins. . And the walnut wine brewed with walnut kernels has analgesic effect, can be used as analgesic, anti-oxidation and anti-aging, puzzle and brain, beauty and beauty, treatment of gallstones, anti-inflammation, prevention and treatment of neurasthenia, prevention of gray hair, and heart-strengthening effect Wait, loved by the public. [0003] At present, most of the domestic walnut wine production enterprises use the soaking method to produce walnut wine. The walnut wine obtained by it is not as good as the walnut wine brewed by the traditional fermentation method, and the taste is not pure enough and the nutritional content is not high. However, there are fe...

Claims

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Application Information

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Patent Type & AuthorityApplications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor司巧芬
Owner嵩明永升生态农业科技有限公司