A capillary-licorice compound fermented wine and preparation method thereof
A compound fermentation and licorice technology, applied in the preparation of alcoholic beverages, medical formulas, drug combinations, etc., can solve the problems of excessive taste of raw materials, affecting the effect, limiting applications, etc., achieve low alcohol content, delay aging, and simple preparation methods Effect
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Embodiment 1
[0048] The following steps were used to prepare capillary-licorice compound fermented wine in this example:
[0049] (1) Wash 5g capillary capillary, 3g licorice, 5g schisandra, 5g mulberry, and 10g cranberry, and soak in 560mL water for 30min at room temperature;
[0050] (2) Raise the temperature to 100°C and extract for 40 minutes to obtain the extract;
[0051] (3) Add 100g of honey to the extract, make up 500g with water, and sterilize at 80°C for 10 minutes;
[0052] (4) Add activated yeast to the sterilized fermentation broth in an amount of 4‰ by weight, and ferment at a constant temperature of 25°C for 7 days to obtain a fermentation broth;
[0053] (5) Filter the fermented liquid through 80-mesh gauze to obtain fermented wine.
[0054] Using the above method for evaluation and measurement, the capillary-licorice composite fermented wine in this example has an alcohol content of 10°, a sensory score of 94 (28 points for color, 29 points for smell, and 37 points for ...
Embodiment 2
[0056] The following steps were used to prepare capillary-licorice compound fermented wine in this example:
[0057] (1) Wash 4g capillary capillary, 4g licorice, 5g schisandra, 6g mulberry, and 8g cranberry, and soak in 378mL water for 35min at room temperature;
[0058] (2) Raise the temperature to 90°C and extract for 30 minutes to obtain the extract;
[0059] (3) Add 75g of honey to the extract, make up 500g with water, and sterilize at 80°C for 10 minutes;
[0060] (4) Add activated yeast to the sterilized fermentation broth in an amount of 8‰ by weight, and ferment at a constant temperature of 25°C for 9 days to obtain a fermentation broth;
[0061] (5) Filter the fermented liquid through 80-mesh gauze to obtain fermented wine.
[0062] Using the above method for evaluation and measurement, the capillary-licorice compound fermented wine in this example has an alcohol content of 10°, a sensory score of 92 (27 points for color, 27 points for smell, and 38 points for mout...
Embodiment 3
[0064] The following steps were used to prepare capillary-licorice compound fermented wine in this example:
[0065] (1) Wash 6g capillary capillary, 2g licorice, 6g schisandra, 4g mulberry, and 12g cranberry, and soak in 660mL water for 25min at room temperature;
[0066] (2) Raise the temperature to 100°C and extract for 50 minutes to obtain the extract;
[0067] (3) Due to the longer extraction time and more water volatilization, add 150g of honey to the extraction solution, then make up 500g with a small amount of water, and sterilize at 80°C for 10 minutes;
[0068] (4) Add activated yeast to the sterilized fermentation broth in an amount of 2‰ by weight, and ferment at a constant temperature of 25°C for 10 days to obtain a fermentation broth;
[0069] (5) Filter the fermented liquid through 80-mesh gauze to obtain fermented wine.
[0070] Using the above method for evaluation and measurement, the capillary-licorice compound fermented wine in this example has an alcohol...
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