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Brewing method of sunflower seed wine

A technology of sunflower seeds and crude wine, which is applied in the preparation of alcoholic beverages, medical formulas, medical preparations containing active ingredients, etc., can solve the problem that sunflower seeds cannot be brewed, and achieve optimal market value and economic benefits, rich nutrition, Improve the effect of nutrients

Inactive Publication Date: 2018-06-08
郏县芝麻酒坊
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the problem that sunflower seeds with high oil content cannot be brewed, the purpose of this invention is to propose a method for brewing sunflower wine. By treating sunflower seeds and matching with a special brewing process, sunflower seeds can be successfully brewed. The sunflower seed wine not only has the flavor of sunflower seeds but also contains the nutrients contained in sunflower seeds, which meets the dual requirements of consumers' drinking experience and health care

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A brewing method of sunflower seed wine, comprising the following preparation process:

[0030] Step 1. Selecting materials, selecting sunflower seeds with black or gray striped skin, screening, removing impurities, shelling, cleaning and drying, and setting aside;

[0031] Step 2, smashing, further removing the white film attached to the surface of the sunflower seeds after shelling, breaking them into particles with a particle size of 0.5cm, pressing, and extruding part of the oil; soaking the sunflower seeds extruding part of the oil 24 hours in clean water at 26°C, stirring slowly while soaking;

[0032] Step 3: Cooking, drain the sunflower seeds and cook under high pressure for 30 minutes, take out, and cool for later use;

[0033] Step 4, fermentation. When the temperature of the cooked sunflower seeds drops to 25°C, the auxiliary materials are prepared into a medicinal soup with a concentration of 60%, and the auxiliary materials are mixed in according to the we...

Embodiment 2

[0039] A brewing method of sunflower seed wine, comprising the following preparation process:

[0040] Step 1. Selecting materials, selecting sunflower seeds with black or gray striped skin, screening, removing impurities, shelling, cleaning and drying, and setting aside;

[0041] Step 2, smashing, further removing the white film attached to the surface of the sunflower seeds after shelling, breaking them into particles with a particle size of 0.5cm, pressing, and extruding part of the oil; soaking the sunflower seeds extruding part of the oil 24 hours in clean water at 26°C, stirring slowly while soaking;

[0042] Step 3: Cooking, drain the sunflower seeds and cook under high pressure for 30 minutes, take out, and cool for later use;

[0043] Step 4. Fermentation. When the temperature of the cooked sunflower seeds drops to 26°C, the auxiliary materials are prepared into a medicinal soup with a concentration of 63%, and the auxiliary materials are mixed in according to the we...

Embodiment 3

[0049] A brewing method of sunflower seed wine, comprising the following preparation process:

[0050] Step 1. Selecting materials, selecting sunflower seeds with black or gray striped skin, screening, removing impurities, shelling, cleaning and drying, and setting aside;

[0051] Step 2, smashing, further removing the white film attached to the surface of the sunflower seeds after shelling, breaking them into particles with a particle size of 0.5cm, pressing, and extruding part of the oil; soaking the sunflower seeds extruding part of the oil 24 hours in clean water at 26°C, stirring slowly while soaking;

[0052] Step 3: Cooking, drain the sunflower seeds and cook under high pressure for 30 minutes, take out, and cool for later use;

[0053] Step 4. Fermentation. When the temperature of the cooked sunflower seeds drops to 27°C, the auxiliary materials are prepared into a medicinal soup with a concentration of 65%, and the auxiliary materials are mixed in according to the we...

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Abstract

The invention discloses a brewing method of sunflower seed wine. The brewing method comprises following steps: sunflower seeds are subjected to pre-treatment, fermentation, material steaming and winepreparing, impurity removing, and a plurality of years of cellaring, and then the cellars are opened so as to obtain sunflower seed wine. The step of pretreatment comprises following steps: selected sunflower seeds are subjected to sieving, impurity removing, shelling, washing, and air drying; after shelling, the white membrane on the surface of sunflower seed kernels is removed; the sunflower seed kernels are smashed into particles with a particle size of 0.5cm, and pressing is carried out so as to realize extrusion of a part of grease; after extrusion of a part of grease, the sunflower seedkernels are immersed in 26 DEG C clear water for 24h; then that sunflower seed kernels are taken out from clear water, are subjected to high pressure steaming for 30min, are collected, and are cooledfor further processing. The brewing method is capable of achieving sunflower seed wine with sweet and excellent taste, and mellow and thick fragrance, both the local flavor and the nutrients of sunflower seeds are achieved, the alcohol degree ranges from 75 to 45 DEG, long term drinking of the sunflower seed wine is capable of prolonging lifetime, invigorating spleen and stomach, and dredging collaterals and invigorating blood circulation.

Description

technical field [0001] The invention belongs to the field of wine brewing, in particular to a method for brewing sunflower seed wine. Background technique [0002] For a long time, wine has been an indispensable drink on people's table. Most of them in China are shochu fermented from grain crops as the base wine, and then blended with other wines. It can really drink pure grain brewed wine. Xiaoyaozi shochu is almost a luxury. Whether it is blended wine or shochu brewed from pure grains, a single flavor can no longer meet the needs of the market. There are many flavored liquors on the market, usually based on pure brewing. Technically, essence or fruit juice is added to the wine to make it have the flavor of other food crops or fruits. This processing technology only processes the base wine in terms of taste and color, and there is no further improvement in nutritional components and health effects. [0003] In addition to using Chunliang to brew shochu, it is common to use...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12A61K36/9064A61P1/14A61K35/32C12H6/02
CPCA61K35/32A61K36/11A61K36/232A61K36/258A61K36/28A61K36/286A61K36/46A61K36/539A61K36/736A61K36/815A61K36/898A61K36/9064C12G3/02C12H6/02A61K2300/00
Inventor 张百刚
Owner 郏县芝麻酒坊
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