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Method for producing artemisia apiacea wine based on low-pressure distillation method

A distillation method, the technology of artemisia annua wine, applied in the field of wine making, to achieve the effect of low efficiency, high purity and good taste

Pending Publication Date: 2020-06-02
江苏青蒿酒业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at the same time, Artemisia annua contains volatile oil, as well as mugwortine and bitters; at present, there is no good winemaking process on the market to integrate Artemisia annua into liquor

Method used

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  • Method for producing artemisia apiacea wine based on low-pressure distillation method
  • Method for producing artemisia apiacea wine based on low-pressure distillation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) Weigh 100kg of Artemisia annua, 8kg of barley, 24kg of glutinous rice and 3.5kg of yeast; soak the barley in water to grow malt, and the length of the malt is 3-5cm; steam the glutinous rice in water to obtain cooked glutinous rice, and then mix the malt with cooked The glutinous rice is beaten and mixed, diluted with an appropriate amount of pure water, and the residue is filtered to obtain a mixed solution; then fermented at a temperature of 30°C for 2.5 hours, and bubbles are generated on the surface of the mixed solution; then filtered, and the filtrate is passed through Cook to boil, then use slow fire to maintain the temperature at 85°C, then continue cooking until the filtrate is silky, stop heating, and obtain maltose syrup;

[0032] (2) Select fresh Artemisia annua, wash and sterilize at low temperature, then mash it, add the maltose syrup obtained in step (1), and then add the yeast, mix well and carry out fermentation. The fermentation temperature is 30°C ...

Embodiment 2

[0036] (1) Weigh 100kg of Artemisia annua, 13kg of barley, 35kg of glutinous rice and 7kg of yeast; soak the barley in water to grow malt, and the length of the malt is 3-5cm; The rice is beaten and stirred, diluted with pure water 45 times the mass of barley before soaking, and the residue is filtered to obtain a mixed solution; then fermented at 30°C for 5 hours; bubbles appear on the surface of the mixed solution; then filtered , the filtrate is boiled and boiled, and then the temperature is maintained at 80°C with a slow fire, and then the cooking is continued until the filtrate is silky, and the heating is stopped to obtain maltose syrup;

[0037] (2) Select fresh Artemisia annua, wash and sterilize at low temperature, then mash it, add the maltose syrup obtained in step (1), and then add the yeast, mix well and carry out fermentation. The fermentation temperature is 28°C, and the time is It is 22 days; fermented liquid is obtained after the fermentation is completed; the...

Embodiment 3

[0041](1) Weigh 100 kg of Artemisia annua, 10 kg of barley, 22 kg of glutinous rice and 4 kg of yeast; soak the barley in water to grow malt, and the length of the malt is 3-5 cm; steam the glutinous rice in water to obtain cooked glutinous rice, then mix the malt and cooked glutinous rice Mix and stir the rice, add an appropriate amount of pure water to dilute, filter off the residue, and obtain a mixed solution; then ferment at a temperature of 32°C for 3 hours; bubbles are generated on the surface of the mixed solution; then filter, and the filtrate is boiled after steaming , and then use a slow fire to maintain the temperature at 90°C and continue cooking until the filtrate is silky, stop heating, and obtain maltose syrup;

[0042] (2) Select fresh Artemisia annua, wash and sterilize at low temperature, then mash it, add the maltose syrup obtained in step (1), and then add the yeast, mix well and carry out fermentation. The fermentation temperature is 28°C, and the time is ...

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Abstract

The invention belongs to the technical field of wine brewing, and particularly relates to a method for producing artemisia apiacea wine based on a low-pressure distillation method. The method comprises the following steps: using artemisia apiacea, barley, sticky rice and yeast as raw materials, and firstly soaking the barley to breed malt; then adding water into sticky rice to be steamed, pulpingmalt and cooked sticky rice, performing mixing, fermenting and steaming to obtain malt syrup, adding yeast, uniformly mixing the added yeast, performing fermenting to obtain filtered clear liquid, andperforming distilling at low pressure to obtain the artemisia apiacea wine. According to the method, low-pressure distillation is adopted, the fermentation time is short, the boiling point of the artemisia apiacea wine is reduced by reducing the air pressure, and therefore the distillation temperature is reduced and does not exceed 50 DEG C; the produced artemisia apiacea wine and the brewed artemisia apiacea wine are mellow in taste and good in mouthfeel; and moreover, no preservative or chemical stabilizer is added into the product, so that the product is a pure green and healthy beverage.

Description

technical field [0001] The invention belongs to the technical field of wine making, and in particular relates to a method for producing artemisia annua wine based on a low-pressure distillation method. Background technique [0002] Artemisia annua is a plant of the genus Artemisia in the family Asteraceae. The plant has aroma, clears heat, cools blood, relieves steam, relieves heat, dispels wind, and relieves itching. ; Record in "Compendium of Materia Medica": Artemisia annua is cold in nature and bitter in taste, enters the liver, gallbladder, and kidney channels. Efficacy of reducing asthenic fever, cooling blood, relieving summer heat, cutting off malaria, has high application value, can be widely used in the prevention and treatment of various chronic diseases, long-term use, light body, prolong life. But at the same time, Artemisia annua contains volatile oil, as well as mugwortine and bitters; currently, there is no good winemaking process on the market to integrate ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/022C12G3/021C12G3/026C12H6/02
CPCC12G3/022C12G3/021C12G3/026C12H6/02
Inventor 任旭慧
Owner 江苏青蒿酒业有限责任公司
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