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Preparation method of chestnut liquor

A technology for chestnut wine and chestnut production, which is applied in the preparation of alcoholic beverages, microorganism-based methods, biochemical equipment and methods, etc. The effect of reducing the content and increasing the content

Inactive Publication Date: 2018-02-16
广西驰胜农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the research on chestnut wine is mainly from formula adjustment to develop chestnut wine with a certain special health value, but there are few studies on the quality of chestnut wine. Because chestnut contains high content of dietary fiber, chestnut wine is prone to sediment and suspension. substances, seriously affecting the quality of chestnuts

Method used

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  • Preparation method of chestnut liquor
  • Preparation method of chestnut liquor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A preparation method of chestnut wine comprises the steps:

[0029] (1) Raw material pretreatment: dry and pulverize the chestnut after shelling;

[0030] (2) Ripening: steam the chestnuts and cool to room temperature;

[0031] (3) Pre-fermentation: Ferment 2d after adding fermenting bacteria in chestnut; The addition amount of described fermenting bacteria is 0.1mg / kg; Described fermenting bacteria is Trichoderma reesei that the number ratio of viable bacteria is 3:8 and Bacillus licheniformis; said Trichoderma reesei is also domesticated as follows: Trichoderma reesei is placed in the fermentation broth for fermentation, and after being irradiated with Co60-γ rays at a radiation dose of 0.2KGy, ferment until fermentation The lignin and cellulose in the liquid are completely degraded, and the Trichoderma reesei after the domestication is obtained by selecting bacterial strains from the fermented liquid; the formula of the fermented liquid is as follows: soybean protei...

Embodiment 2

[0034] A preparation method of chestnut wine comprises the steps:

[0035] (1) Raw material pretreatment: dry and pulverize the chestnut after shelling;

[0036] (2) Ripening: steam the chestnuts and cool to room temperature;

[0037] (3) Pre-fermentation: ferment 1d after adding fermenting bacteria in chestnut; The addition amount of described fermenting bacteria is 0.5mg / kg; Described fermenting bacteria is Trichoderma reesei that the number ratio of viable bacteria is 3:8 and Bacillus licheniformis; said Trichoderma reesei is also domesticated as follows: Trichoderma reesei is placed in the fermentation broth for fermentation, and after being irradiated with Co60-γ rays at a radiation dose of 0.2KGy, ferment until fermentation The lignin and cellulose in the liquid are completely degraded, and the Trichoderma reesei after the domestication is obtained by selecting bacterial strains from the fermented liquid; the formula of the fermented liquid is as follows: soybean protei...

Embodiment 3

[0040] A preparation method of chestnut wine comprises the steps:

[0041] (1) Raw material pretreatment: dry and pulverize the chestnut after shelling;

[0042] (2) Ripening: steam the chestnuts and cool to room temperature;

[0043] (3) Pre-fermentation: ferment 2d after adding fermenting bacteria in chestnut; The addition amount of described fermenting bacteria is 0.3mg / kg; Described fermenting bacteria is Trichoderma reesei that the number ratio of viable bacteria is 3:8 and Bacillus licheniformis; said Trichoderma reesei is also domesticated as follows: Trichoderma reesei is placed in the fermentation broth for fermentation, and after being irradiated with Co60-γ rays at a radiation dose of 0.2KGy, ferment until fermentation The lignin and cellulose in the liquid are completely degraded, and the Trichoderma reesei after the domestication is obtained by selecting bacterial strains from the fermented liquid; the formula of the fermented liquid is as follows: soybean protei...

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Abstract

The invention discloses a preparation method of chestnut liquor. The preparation method comprises the following steps: (1) raw material pretreatment: chestnuts are shelled, dried and smashed; (2) cooking: the chestnuts are steamed and cooled to room temperature; (3) pre-fermentation: zymocyte is added to the chestnuts, and the chestnuts are fermented for 1-2 d; the adding amount of the zymocyte is0.1-0.5 mg / kg; (4) main fermentation: saccharomyces cerevisiae and chestnut shell extract are added to the pre-fermented chestnuts, the mixture is fermented at 25-30 DEG C for 7-15 d, and the chestnut liquor is obtained. The prepared chestnut liquor has higher transparency without filtering, and is free of suspended solids and precipitates, good in color and strong in aroma.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of chestnut wine. Background technique [0002] Chestnut (scientific name: Castanea mollissima), also known as chestnut, chestnut, chestnut, and wind wax, is a plant of the Fagaceae chestnut genus; chestnut is rich in nutrients, and its vitamin C content is higher than that of tomatoes, and it is more than ten times that of apples. The minerals in chestnuts are also very comprehensive, including potassium, zinc, iron, etc. Although the content is not as high as that of hazelnuts, it is still much higher than ordinary fruits such as apples, especially the potassium content is 3 times higher than that of apples. Chestnut is rich in nutrients and contains a lot of starch, protein, fat, B vitamins, dietary fiber and other nutrients. It is known as the "king of dried fruits". Can prevent hypertension, coronary heart disease, arteriosclerosis, osteoporosis...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/10C12R1/865C12R1/885
CPCC12G3/02
Inventor 谢英健
Owner 广西驰胜农业科技有限公司