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Technology for making sweet wormwood herb wine made in ancient method

A preparation process and a technology for Qinghao wine are applied in the field of preparation technology of ancient artemisia annua wine to achieve the effects of long fermentation time, low efficiency and good taste of the finished product

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, and also contains mugwortine and bitter elements; currently there is no good preparation process on the market to integrate Artemisia annua into liquor

Method used

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  • Technology for making sweet wormwood herb wine made in ancient method
  • Technology for making sweet wormwood herb wine made in ancient method
  • Technology for making sweet wormwood herb wine made in ancient method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) take by weighing Artemisia annua leaf 50kg, rice 300kg, glutinous rice 55kg, distiller's yeast 30kg and white granulated sugar 30kg; First rice, glutinous rice are mixed and pulverized, cross 25 mesh sieves after pulverizing, obtain granular mixture after sieving; Wash the leaves of Artemisia annua with clear water, and crush them to obtain the crushed leaves of Artemisia annua; soak the crushed leaves of Artemisia annua in warm water at 20°C for 5 hours, take out the crushed leaves after soaking; grind the crushed rice, glutinous rice Soak the granules in warm water at 30°C for 3 hours; after soaking, filter out the water, then add white sugar and mix, set aside;

[0027] (2) Put the broken leaves of Artemisia annua soaked in step (1) into the cage drawer, and steam the broken leaves of Artemisia annua twice with hot steam; each time is 1 hour, and the interval between each time is 20 minutes ;

[0028] (3) Add the crushed leaves of Artemisia annua steamed in step...

Embodiment 2

[0033] (1) take by weighing Artemisia annua leaf 50kg, rice 175kg, glutinous rice 75kg, distiller's yeast 30kg and white granulated sugar 15kg; First rice, glutinous rice are mixed and pulverized, cross 35 mesh sieves after pulverizing, obtain granular mixture after sieving; Wash the leaves of Artemisia annua with clean water, and crush them to obtain the crushed leaves of Artemisia annua; soak the crushed leaves of Artemisia annua in warm water at 25°C for 6 hours, take out the crushed leaves after soaking; grind the crushed rice, glutinous rice Soak the granules in warm water at 50°C for 4 hours; after soaking, filter out the water, then add white sugar and mix, set aside;

[0034] (2) Put the broken leaves of Artemisia annua soaked in step (1) into a cage drawer, and steam the broken leaves of Artemisia annua 3 times with hot steam; each time is 1 hour, and the interval between each time is 25 minutes ;

[0035] (3) Add the broken leaves of Artemisia annua steamed in step ...

Embodiment 3

[0040] (1) take by weighing Artemisia annua leaf 80kg, rice 320kg, glutinous rice 120kg, distiller's yeast 45kg and white granulated sugar 40kg; First rice, glutinous rice are mixed and pulverized, cross 30 mesh sieves after pulverizing, obtain granular mixture after sieving; Wash the leaves of Artemisia annua with clean water, and crush them to obtain the crushed leaves of Artemisia annua; soak the crushed leaves of Artemisia annua in warm water at 25°C for 6 hours, take out the crushed leaves after soaking; grind the crushed rice, glutinous rice Soak the granules in warm water at 40°C for 5 hours; after soaking, filter out the water, then add white sugar and mix, set aside;

[0041] (2) Put the broken leaves of Artemisia annua soaked in step (1) into a cage drawer, and steam the broken leaves of Artemisia annua 3 times with hot steam; the time for each time is 1.5 hours, and the interval between each time is 25 minutes ;

[0042] (3) Add the broken leaves of Artemisia annua...

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Abstract

The invention belongs to the technical field of wine brewing, and particularly relates to a technology for making sweet wormwood herb wine made in an ancient method. The technology comprises the following steps of with sweet wormwood herbs, milled rice, glutinous rice and distiller's yeast as raw materials, firstly mixing the milled rice with the glutinous rice, performing crushing, and adding crushed granules into warm water for soaking; after soaking, adding white granulated sugar to the soaked granules, and performing mixing to obtain a mixture for standby application; then thoroughly cleaning sweet wormwood herb leaves, placing the thoroughly cleaned sweet wormwood herb leaves in warm water for soaking, and after soaking, performing thermal steaming on the broken sweet wormwood herb leaves; and after thermal steaming, adding the mixture of the milled rice granules, the glutinous rice granules and the white granulated sugar, performing thermal steaming once again, and then performing fermentation for three times and distillation for seven times on mixed materials after thermal steaming to obtain the sweet wormwood herb wine. According to the technology disclosed by the invention, a conventional Baijiu brewing technology is optimized, and steaming is totally performed for nine times, so that the sweet wormwood herbs are perfectly merged into the brewing technology of the Baijiu; fermentation is performed for three times and distillation is performed for seven times for obtaining the wine, so that the sweet wormwood herb wine is good in effects, and good in the mouth feelof finished products; and besides, no preservatives and no chemical stabilizing agents are added to the product, so that the product is a pure green and healthy health beverage.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a preparation process of ancient artemisia annua wine. Background technique [0002] my country's brewing process has a long history and various methods. Its development can be divided into two stages: the first stage is the traditional natural fermentation stage; the second stage is the introduction of microbiology, biochemistry and engineering knowledge from the West in the early 20th century. Afterwards, great changes have taken place in the traditional brewing technology. People understand the mysteries of the microcosmic world of brewing, the labor intensity in production is greatly reduced, the level of mechanization is improved, and the quality of wine is more guaranteed; and there are more types of wine with good flavor and health functions. getting more popular. [0003] Artemisia annua is a plant of the genus Artemisia in the family Asteraceae. The plant has ...

Claims

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Application Information

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IPC IPC(8): C12G3/022C12G3/026C12H6/02
CPCC12G3/022C12G3/026C12H6/02
Inventor 任旭慧
Owner 江苏青蒿酒业有限责任公司
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