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Preparation method of baby corn fermented wine

A technology of fermenting wine and corn, which is applied in the preparation of alcoholic beverages, etc., can solve the problems of not being able to fully exploit the nutritional content of small corn, and the strong taste of wine is not suitable for drinking by southerners, so as to improve immunity, regulate endocrine, and relieve fatigue and insomnia effect

Inactive Publication Date: 2018-03-13
李蓉
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Small corn is widely planted in Xingshan, Yichang. It is generally used to produce Zhaojun series wine, but its strong taste is not suitable for drinking by southerners. Small corn has high nutritional content, and the current preparation method cannot fully excavate the small corn. Nutrients

Method used

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Experimental program
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Effect test

Embodiment Construction

[0010] 1. a preparation method for small corn fermented wine, is characterized in that: the steps are as follows:

[0011] (1) Boil the red corn and beat it, add it to white wine and soak it at 25-28°C for 30-35 days; filter to obtain the red corn wine;

[0012] (2) Soak the baby corn in cold water, drain the water, and steam until the rice is fully cooked without white heart. After cooling, mix in the koji. The amount of koji added is 0.5-0.6% of the mass of the baby corn. In the water tank, the mass ratio of small corn to water is 1:1, sealed, stirred 1-2 times a day, and fermented at 15-25°C for 25-30 days to obtain small corn original wine;

[0013] (3) Blending the raw red corn wine obtained in step (1) with the small corn raw wine obtained in step (2) according to a volume ratio of 1:4-6 to obtain the small corn fermented wine of the present invention.

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Abstract

The preparation method of a small corn fermented wine comprises (1) boiling red corn and beating, adding to white wine and soaking at 25-28°C for 30-35 days; filtering to obtain red corn original wine; (2) soaking small corn in cold water , drain the water, steam until the rice is fully cooked without white heart, and mix in distiller's yeast after cooling, the amount of distiller's yeast added is 0.5-0.6% of the mass of the young corn, mix well and put it into a tank that has been added with water, the small corn and water The mass ratio is 1:1, sealed, stirred 1-2 times a day, fermented at 15-25°C for 25-30 days to obtain small corn wine; (3) combining the red corn wine obtained in step (1) with the The small corn original wine is blended according to the volume ratio of 1:4-6 to obtain the small corn fermented wine of the present invention. The invention has the advantage of retaining the nutrient components in the young corn to the greatest extent.

Description

technical field [0001] The invention relates to a preparation method of small corn fermented wine. Background technique [0002] Small corn is widely planted in Xingshan, Yichang. It is generally used to produce Zhaojun series wine, but its strong taste is not suitable for drinking by southerners. Small corn has high nutritional content, and the current preparation method cannot fully excavate the small corn. Nutrients. Contents of the invention [0003] The invention provides a small corn fermented wine, which has good taste, rich nutritional components, non-toxic and safe advantages, and has the effects of invigorating the spleen and eliminating food, promoting blood circulation and removing blood stasis. Compared with the original preparation method, the process is simple And other characteristics, to the maximum extent to retain the nutrients in the small corn. [0004] The present invention provides a kind of preparation method of small corn fermented wine, and the ...

Claims

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Application Information

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IPC IPC(8): C12G3/04C12G3/02
CPCC12G3/04C12G3/02
Inventor 李蓉
Owner 李蓉