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Unstrained wine applicable to diabetics and making process of unstrained wine

A kind of technology for diabetics and production process, applied in the field of turbid wine brewing, can solve the problems of sticky taste, high sweetness, poor suspension stability, etc., and achieve the effect of good stability and simple process

Inactive Publication Date: 2017-12-26
HUBEI GRANNY MI BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The suspension stability of these cloudy wines is generally very poor, and the stability time is less than 15 minutes. Generally, the long-term suspension effect is achieved by adding stabilizers, but additives will reduce the health of the product
In addition, the current turbid wine has defects such as high sweetness and sticky taste. As people pay more and more attention to the health function of food, turbid wine with health benefits will be the best choice for people

Method used

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  • Unstrained wine applicable to diabetics and making process of unstrained wine

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preparation example Construction

[0027] The preparation method of the cactus extract is as follows: wash, peel and chop the cactus, add pure water for 2 to 3 extractions, add 3 to 5 times of pure water for each extraction, and soak at 40 to 50 ° C. Extract for 1 to 2 hours, and combine the extracts obtained from each extraction to obtain the cactus extract. The water-soluble components in the cactus are extracted with warm water, avoiding the reagent residue caused by chemical solvent extraction and the damage to the heat-sensitive components by heat extraction, and fully retaining the active components in the cactus.

[0028] S2. Steam the grains and let them cool. Specifically, wash the grains (the grains are one or more of glutinous rice, rice, oats, highland barley, barley, buckwheat, barley, sorghum, wheat, and millet, and glutinous rice is mostly used) Soak for 6-10 hours, steam for 25-35 minutes until cooked, spread out, pour pure water and cool to 30-35°C to obtain cooked grains, then add cactus extra...

Embodiment 1

[0038] This embodiment provides a kind of cloudy wine suitable for diabetics, which is prepared according to the following preparation method:

[0039] S101. After washing, peeling and chopping 10kg of cactus, add purified water for 3 times of leaching, add 4 times of pure water for each leaching, leaching for 2 hours at 45°C, and combine the leaching obtained from each leaching Extract the liquid to obtain the cactus extract.

[0040] S102. Wash and soak the glutinous rice for 8 hours, steam for 30 minutes until cooked, spread out, pour pure water and cool to 35°C to obtain cooked grains; then add cactus extract 1.5 times the weight of the cooked grains and the weight of the cooked grains The 1% saccharified distiller's koji was mixed well, and fermented at 30° C. for 48 hours to obtain the first fermentation product.

[0041]S103. Squeeze the juice of the first fermentation product, first add 50% of the total amount of yeast to ferment, when it is detected that the Baumé de...

Embodiment 2

[0044] This embodiment provides a kind of cloudy wine suitable for diabetics, which is prepared according to the following preparation method:

[0045] S201. After washing, peeling and chopping 10kg of cactus, add purified water for 2 leaching, add 5 times of pure water for each leaching, leaching for 1 hour at 50°C, and combine the leaching obtained from each leaching Extract the liquid to obtain the cactus extract.

[0046] S202. Wash and soak the glutinous rice for 10 hours, steam for 35 minutes until cooked; spread out, pour pure water and cool to 35°C to obtain cooked grains, then add cactus extract 1.5 times the weight of the cooked grains and the weight of the cooked grains The 3% saccharified distiller's koji was mixed well, and fermented at 35° C. for 40 hours to obtain the first fermentation product.

[0047] S203. Squeeze the juice of the first fermentation product, first add 50% of the total amount of yeast to ferment, when it is detected that the Baumé degree of ...

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Abstract

The invention discloses unstrained wine applicable to diabetics and a making process of the unstrained wine and relates to the technical field of unstrained wine brewing. The making process of the unstrained wine applicable to diabetics comprises the following steps: extracting cactus with water so as to obtain a cactus extract; steaming cereals, spreading out to cool the cereals so as to obtain cooked cereals, further uniformly mixing the cactus extract which is 1-2 times the weight of the cooked cereals and saccharifying yeast which accounts for 1-3% of the weight of the cooked cereals, and performing primary fermentation so as to obtain a first fermentation product; juicing the first fermentation product, further adding yeast which accounts for 3-5% of the weight of the first fermentation product, and performing secondary fermentation so as to obtain a second fermentation product; and grinding the second fermentation product, homogenizing, and filtering. The process is simple and applicable to industrial production; and the made unstrained wine is healthy, good in stability and applicable to diabetics.

Description

technical field [0001] The invention relates to the technical field of turbid wine brewing, and in particular to a kind of turbid wine suitable for diabetics and a production process thereof. Background technique [0002] "Dry wine" is a drink that people in our country often drink in their daily life, but I don't know when it has gradually withdrawn from the table of Chinese people. However, at present, turbid wine is very popular in South Korea, Japan, Southeast Asia and other countries. The sales volume of Korean turbid wine has grown from 70,000 tons in 2000 to 420,000 tons in 2011. Korean young people also like turbid wine. . There are more than 160 patents related to Korean turbid wine, and the number of international patents for turbid wine is less than 10, and most of the inventors are Koreans. The thick wine in Shanxi region of my country is essentially a kind of turbid wine. However, at present, the fermentation process of thick wine in my country, the taste of t...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 张然钟小丹
Owner HUBEI GRANNY MI BIOTECH CO LTD
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