Preparation method of arenga pinnata wine

A technology of sugarcane and distilled wine, applied in the field of sugarcane wine preparation, can solve the problems of high sugarcane powder price and sugarcane wine cost, and achieve the effects of avoiding the decomposition of beneficial substances, ensuring efficiency and reducing costs

Inactive Publication Date: 2018-03-13
吕燕强
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Sugarcane powder is rich in nutrients and has a good nourishing effect. It can be used to prepare sugarcane wine. Currently, sugarcane wine is mostly prepared by fermentation of sugarcane powder on the market. Although the preparation method is relatively simple, due to the high price of sugarcane powder, the preparation The high cost of sugarcane wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A preparation method of sugarcane wine, comprising the following steps:

[0019] (1) Sugar palm pith treatment: take fresh sugar palm pith, cut the pith into pieces with a length of 5 cm and a width of 2 cm, and then place the core pieces at a temperature of 60°C and a pressure of Dry in the oven of 1.5MPa, take out the core piece when the water content of the core piece is 30%;

[0020] (2) Steamed marrow core slices: Steam the marrow core slices in a steamer with a steam temperature of 120°C for 2.5 hours, take out the marrow core slices and cool to 35°C, quickly add distiller’s yeast and stir evenly, then put the marrow core slices Seal and ferment in a clean container for 35 days to obtain fully fermented pith core slices;

[0021] (3) Distillation: Put the fully fermented pith core slices into a distillation device for distillation to obtain sugar palm distilled wine;

[0022] (4) Freezing: Freeze sugar palm distilled liquor for 5 hours at a temperature of -5°C a...

Embodiment 2

[0026] A preparation method of sugarcane wine, comprising the following steps:

[0027] (1) Sugar palm pith treatment: Take fresh sugar palm pith, cut the pith into 7cm in length and 4cm in width, and put the pith into 70°C and 4cm in pressure. Dry in the oven of 1.7MPa, take out the core piece when the water content of the core piece is 35%;

[0028] (2) Steamed marrow core slices: Steam the marrow core slices in a steamer with a steam temperature of 125°C for 3.0 hours, take out the marrow core slices and cool to 40°C, quickly add distiller’s yeast and stir evenly, then put the marrow core slices Seal and ferment in a clean container for 40 days to obtain fully fermented pith core slices;

[0029] (3) Distillation: Put the fully fermented pith core slices into a distillation device for distillation to obtain sugar palm distilled wine;

[0030] (4) Freezing: Freeze sugar palm distilled liquor for 8 hours at a temperature of -8°C and a pressure of 0.9 MPa;

[0031] (5) Filt...

Embodiment 3

[0034] A preparation method of sugarcane wine, comprising the following steps:

[0035] (1) Sugar palm pith treatment: take fresh sugar palm pith, cut the pith into slices with a length of 6 cm and a width of 3 cm, and then place the pith slices at a temperature of 65°C and a pressure of Dry in the oven of 1.6MPa, take out the core piece when the water content of the core piece is 33%;

[0036] (2) Steamed marrow core slices: steam the marrow core slices in a steamer with a steam temperature of 122°C for 2.8 hours, take out the marrow core slices and cool to 38°C, quickly add distiller’s yeast and stir evenly, then put the marrow core slices Sealed fermentation in a clean container, the fermentation time is 37 days, to obtain fully fermented pith core slices;

[0037] (3) Distillation: Put the fully fermented pith core slices into a distillation device for distillation to obtain sugar palm distilled wine;

[0038] (4) Freezing: Freeze sugar palm distilled liquor for 6 hours ...

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Abstract

The invention relates to a preparation method of arenga pinnata wine. The preparation method comprises the following steps: (1) processing a pith of an arenga pinnata tree; (2) steaming pith chips; (3) distilling; (4) freezing; (5) filtering; (6) packing. According to the preparation method of the arenga pinnata wine, the pith of the arenga pinnata tree is directly taken and processed by fermenting for preparing the arenga pinnata wine, so that the cost of preparing the arenga pinnata wine is decreased; the pith chips are dried in proper temperature, so that the drying efficiency is ensured, and meanwhile, beneficial substances can be prevented from being decomposed under high temperature, and as a result, the prepared arenga pinnata wine is high in nutritional value; the pith chips are dried under high pressure, so that most of slurry taking arenga pinnata powder in the pith chips can flow out of the pith chips, and the arenga pinnata in the pith chips can be effectively utilized; theimpurities in the distilled arenga pinnata wine can be precipitated to the most extent by freezing under low temperature and low pressure.

Description

technical field [0001] The invention relates to a method for preparing wine, in particular to a method for preparing sugarcane wine. Background technique [0002] Sugar palm powder is a traditional specialty product in Guangxi. It is processed from the unique sugar palm tree in the deep mountains of southwestern Guangxi. It is a treasure among forest nutritious foods. According to the sugar palm tree species and tree age, it can be divided into common sugar palm powder and red sugar palm powder. Sugar palm powder is a kind of edible starch rich in nutrition. It has the characteristics of fat-free, low calorie, high fiber, etc., and contains copper, iron, zinc and other trace elements necessary for human body. It is cool in nature, has the function of removing damp heat and nourishing , cooling and detoxifying, it is quite effective for children with anorexia, malnutrition, fever, dysentery, and throat inflammation. It is a good product for health care and gifts. Sugarcane ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12C12H1/06C12H6/02
CPCC12G3/02C12H1/06C12H6/02
Inventor 吕燕强
Owner 吕燕强
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