Process for making biological wine containing flos lonicerae

A technology of honeysuckle and biology, applied in the field of bio-wine, can solve the problems of insufficient nutrient absorption and low degree of rice wine, and achieve the effect of fast sobering up, high yield rate, and reasonable and simple production process

Inactive Publication Date: 2018-02-16
金国伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention designs a kind of honeysuckle bio-wine and its brewing process, which solves the problem that the rice wine brewed by the traditional method has a low alcohol content and the wine containing fruits or plants does not fully absorb the nutrients of the fruits and plants themselves during the brewing process.

Method used

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Examples

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Embodiment Construction

[0022] A kind of honeysuckle biological wine of the present invention is described below in conjunction with embodiment.

[0023] Example:

[0024] Honeysuckle biological wine is produced according to the following raw material ratio and brewing process. The raw material is a mixture of glutinous rice and rice in a weight ratio of 2: 1 as the main raw material, and saccharified liquid koji, alcoholic yeast and bioenergy are added, and saccharified liquid koji The added amount is 0.5% of the total weight of the main raw materials; the added amount of alcoholic yeast is 0.56-4% of the total weight of the main raw materials; %.

[0025] Extraction process of honeysuckle juice:

[0026] The honeysuckle is added to the raw materials in the form of honeysuckle juice; the extraction method of the honeysuckle juice is as follows: the honeysuckle is dried and smashed into a medicinal powder, and the medicinal powder is added to the pot with 1( )()-200 parts of water Boil in the midd...

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PUM

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Abstract

The invention relates to a honeysuckle bio-wine and a brewing process thereof. Glutinous rice and rice are used as main raw materials, and saccharification extract, alcoholic yeast, bioenergetics and honeysuckle are added. The honeysuckle biological wine of the present invention has an alcohol content equivalent to that of white wine, and is not produced by a blending process in the brewing process, but is completely brewed from grains and plants. The alcohol content is formed once during the brewing process, and the prepared honeysuckle biological wine is drinkable There is no alcohol smell in the back mouth, no feeling of thirst, sobering up quickly, not hurting the body, the brewing process is reasonable and simple, the brewing time is short, the wine yield is high, and food is saved.

Description

technical field [0001] The invention relates to wine, especially biological wine, and also relates to its preparation method. Background technique [0002] At present, high-grade wine mainly refers to white wine, but white wine is mainly produced through distillation, firing and blending. The taste is not as good as brewed wine, and the nutrition is particularly low. The traditional brewed wine at home and abroad is mainly wine, rice wine, rice wine and sake. Although the nutritional content is high, the alcohol content is too low, and the maximum alcohol content cannot meet the needs of most people. [0003] The effect of honeysuckle is antibacterial and antiviral. That is, it has obvious inhibitory effect on Staphylococcus aureus, hemolytic streptococcus, dysentery, typhoid, meningococcus, pneumococcus, pus aeruginosa and influenza virus. Second, it has the function of enhancing immunity. Honeysuckle can promote the transformation of lymphocytes and enhance the phagocyt...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 金国伟
Owner 金国伟
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