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Method for manufacturing shrimp wine

A manufacturing method, shrimp wine technology, applied in the preparation of alcoholic beverages, etc., can solve problems such as doubts about the actual effect

Active Publication Date: 2019-05-28
博尚生技实业(湛江)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the way of direct immersion, proteins with relatively complete molecular structure, or other beneficial ingredients should be difficult to dissolve in the wine, so the actual effect of drinking the above tonic wines has been questioned, and even if the soaked Animal materials still have more beneficial ingredients, and it is difficult to eat them directly or use them for other purposes

Method used

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Examples

Experimental program
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Effect test

no. 1 example

[0019] A first embodiment of the manufacturing method of shrimp wine of the present invention comprises the following steps:

[0020] Prepare a culture medium, in terms of weight percent concentration, the culture medium can be a magnesium sulfate heptahydrate (MgSO 4 ·7H 2 O), and 0.2% to 0.3% potassium dihydrogen phosphate (KH 2 PO 4 ) in aqueous solution. The sugars, magnesium sulfate heptahydrate and potassium dihydrogen phosphate included in this embodiment are 3%, 0.1% and 0.25% respectively.

[0021] Sterilize the culture medium, put Monascus bacterium into it, and at a temperature of 25°C, use a stirrer with stirring blades to stir at a speed of 150rpm to promote dissolved oxygen, and cultivate it for 4 to 7 days to become a red yeast cell. Aspergillus culture medium. The inserted Monascus belongs to edible fungus, and its survival must rely on organic carbon, and the sugars in the culture solution can provide the organic carbon. The sulfur component in the sulfa...

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PUM

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Abstract

The invention relates to a method for manufacturing a shrimp wine. A medium is prepared, and the medium is an aqueous solution comprising 2% to 4% by weight of sugar, 0.1% to 0.2% of magnesium sulfateheptahydrate, and 0.2 % to 0.3% potassium dihydrogen phosphate. The medium is sterilized and added with monascus, and stirred at a temperature of 20 DEG C to 40 DEG C, and cultured for 4 to 7 days to become a culture solution. Several shrimps are prepared and sterilized by high pressure steam after being cleaned. The shrimps are added to the culture solution according to a weight ratio of 1:10 to 1:100, and stirred at a temperature of 20 DEG C to 40 DEG C and fermented for 6 to 8 days to produce a red yeast deep fermentation broth. The red yeast deep fermentation broth is added with 10% to 30% by weight of sugar and 0.02% to 0.03% by weight of yeast, and fermented at a temperature of 20 DEG C to 25 DEG C for one to two weeks, and the shrimp wine is made after the fermentation is stopped.

Description

technical field [0001] The invention relates to a method for manufacturing alcoholic beverages, in particular to a method for manufacturing shrimp wine. Background technique [0002] The current brewing method mainly uses grains or fruits as the sugar source, and undergoes a fermentation reaction with yeast to generate alcohol and produce alcoholic beverages. Among them, alcoholic beverages are divided into brewed wine, distilled wine, and reprocessed wine. Brewed wine is produced after the completion of the alcoholic fermentation reaction, while distilled wine is also subjected to the steps of distillation. During the process, the liquid is purified and fermented, and the components that dilute the alcohol are removed to make alcoholic beverages with higher alcohol concentration. In addition, reprocessed wine is made by adding spices, medicines, or other food additives to brewed or distilled wine. [0003] Alcoholic beverages are a very important part of the history of hu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/026
Inventor 张湘云张宸华张惟胜
Owner 博尚生技实业(湛江)有限公司