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Method for accelerating aging of wine with moringa seeds

A technology of aging moringa seeds, which is applied in the field of wine production and processing, can solve the problems of high operating cost, large amount of funds, and ineffective aging effect, and achieve the effect of short time and low cost

Active Publication Date: 2017-09-19
红河万年堂生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although these physical methods have a certain aging effect, the actual application cost is too high. It takes a lot of money to build an aging production line, which not every wine company can afford, so the practical application is limited.
In addition, there is also a method of adding chemical solvents for aging, but there is uncertainty in safety, and the effect of aging is not obvious

Method used

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  • Method for accelerating aging of wine with moringa seeds
  • Method for accelerating aging of wine with moringa seeds

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Embodiment 1: use the amount of 6‰ to accelerate the aging of 60° sorghum wine.

[0031] Select mature Moringa seeds planted in the base of Red River Valley Moringa Industry Company for degreasing treatment, crush the screened seeds into 20 mesh coarse powder, put the coarse powder into supercritical carbon dioxide extraction equipment, and control the equipment at 20MPa, Oil extraction and separation are completed within 40°C to obtain defatted Moringa oleifera seed powder. Take 1 liter of 60° new sorghum wine, add 6 grams of defatted Moringa seed kernels into the wine and stir, open and let stand for 24 hours, then stir and let stand for 24 hours. At this time, the wine was tasted, and it was obviously smoother and smoother. After filtering the wine and pouring it out, it is clear and translucent, without any miscellaneous smell.

Embodiment 2

[0032] Embodiment 2: use the amount of 6‰ to accelerate the aging of medicinal wine.

[0033] Usually, in order to better infuse the medicinal effect, the medicinal materials are soaked in wine with a higher alcohol content. At this time, the wine has a strong spicy feeling, especially the medicinal wine soaked in new wine.

[0034] Select mature Moringa seeds planted in the base of Red River Valley Moringa Industry Company for degreasing treatment, crush the screened seeds into 20 mesh coarse powder, put the coarse powder into supercritical carbon dioxide extraction equipment, and control the equipment at 20MPa, Oil extraction and separation are completed within 40°C to obtain defatted Moringa oleifera seed powder. Take 1 liter of Indian ginseng wine brewed by Red River Valley Moringa Industry Company (soaked for three months, the active ingredients have been extracted, and the wine is ready to be released). The wine is soaked in new wine at 60°. Add 6 grams of defatted Mori...

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Abstract

The invention relates to a method for accelerating aging of wine with moringa seeds and belongs to the production and processing technology of wine. The method comprises the steps as follows: moringa seeds which are obtained through cultivation, are not baked, have bioactivity and can germinate are shelled, and seed kernels are obtained; 2, the seed kernels are crushed to coarse powder of 20-40 meshes, and degreasing treatment is performed with a supercritical CO2 extraction method; 3, 3-6 g of moringa powder is added to each liter of wine, the degreased moringa powder is added to the wine requiring aging acceleration; 4, the wine is left to stand for 24-60 h in an open manner after uniform mixing and can be stirred once after being left to stand for 24 h; steps 3 and 4 can be performed 1-2 times, and the total amount of moringa powder added to each liter of wine cannot exceed 10 g if the steps 3 and 4 are performed more than one time; 5, wine liquor subjected to aging acceleration is obtained after solids are filtered out. The treated wine does not chock throats, is obviously soft, fragrant, mellow, clear and odorless and has no moringa flavor. The novel method for accelerating aging of the wine is safe, convenient and effective, takes short time and has low cost.

Description

technical field [0001] The invention belongs to the production and processing technology of wine, and in particular relates to a method for treating wine with biological activity of Moringa oleifera seeds to produce aging effect on wine. Background technique [0002] Liquor is a traditional distilled liquor in our country with a long history and a long history. It is unique among alcoholic products with its unique color, aroma and taste. However, the newly brewed liquor is spicy and irritating, so it usually needs to be stored for one to three years, or even longer, to eliminate the smell of new wine and increase the sense of aging. This aging process is also called aging or aging. It needs to take up a large amount of wine storage space, and it takes a long time. In addition, nearly 2% of the wine is lost every year, which puts a lot of pressure on the company's funds and slow production turnover. In recent years, both at home and abroad are actively seeking artificial agi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12H1/056
CPCC12H1/0424
Inventor 熊莉娟黄友玉
Owner 红河万年堂生物科技有限公司
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