Black wine and making method thereof

A black wine and black bean technology, applied in the field of black wine and its preparation, can solve the problems of long growth cycle, unstable quality, long processing time, etc., achieve clear liquor, shorten production time, improve drinkability and stability sexual effect

Pending Publication Date: 2020-06-26
JING BRAND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] CN109576115A discloses a black wine brewing process, which is to separately ferment seed garlic, black wolfberry and sorghum, and then mix and distill to obtain black wine. The fermentation time of this process is about 4 months, and the processing time is too long
[0004] The above-mentioned black wine is mostly prepared by fermentation process, which has problems such as long growth cycle, unstable quality, easy to produce sediment, and difficulty in large-scale production

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] 1. Selection and processing of raw materials: A total of 21.6kg of raw materials were selected that meet the company's quality requirements, including 5.4kg of black rice, 5.4kg of black beans, 5.4kg of black wolfberry, 2.7kg of ginseng, and 2.7kg of black sesame. Ginseng must be sliced ​​before use.

[0036] 2. Extraction: Put 21.6kg of raw materials into the extraction tank, extract the raw materials with 50% vol edible alcohol for 3 times, add 7 times the amount of 50% vol edible alcohol solution respectively, the extraction time is 1.5 hours / time, and the extraction temperature is 75°C. Extract three times and combine the extracts to obtain 408 L of extracts.

[0037] 3. Purification: The extract is filtered, and the filtered liquid is treated with a 0.10μm ceramic membrane device, and the temperature is controlled at 48°C during the filtration process.

[0038] 4. Concentration: Transfer the membrane filtrate to a single-effect concentrator, and concentrate under r...

Embodiment 2

[0042] 1. Selection and processing of raw materials: A total of 20.8kg of raw materials are selected that meet the quality requirements of the company, including 5.2kg of black rice, 5.2kg of black beans, 5.2kg of black wolfberry, 2.6Kg of ginseng, and 2.6kg of black sesame. Ginseng must be sliced ​​before use.

[0043] 2. Extraction: Put 20.8kg of raw materials into the extraction tank, extract the raw materials with 50% vol edible alcohol for 3 times, add 7 times the amount of 50% vol edible alcohol solution respectively, the extraction time is 1.5 hours / time, and the extraction temperature is 75°C. Extract three times and combine the extracts to obtain 392L of extracts.

[0044] 3. Purification: The extract is filtered, and the filtered liquid is treated with a 0.10μm ceramic membrane device, and the temperature is controlled at 48°C during the filtration process.

[0045] 4. Concentration: Transfer the membrane filtrate to a single-effect concentrator, and concentrate under ...

Embodiment 3

[0049] 1. Selection and processing of raw materials: A total of 20.0kg of raw materials that meet the company's quality requirements are selected, including 5.0kg of black rice, 5.0kg of black beans, 5.0kg of black wolfberry, 2.5kg of ginseng, and 2.5kg of black sesame. Ginseng must be sliced ​​before use.

[0050] 2. Extraction: Put 20.0kg of raw materials into the extraction tank, extract the raw materials with 50% vol edible alcohol for 3 times, add 7 times the amount of 50% vol edible alcohol solution respectively, the extraction time is 1.5 hours / time, and the extraction temperature is 75°C. Extract three times and combine the extracts to obtain 379L of extracts.

[0051] 3. Purification: The extract is filtered, and the filtered liquid is treated with a 0.10μm ceramic membrane device, and the temperature is controlled at 48°C during the filtration process.

[0052] 4. Concentration: Transfer the membrane filtrate to a single-effect concentrator, and concentrate under red...

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Abstract

The invention discloses black wine and a making method thereof. The black wine comprises black rice, black beans, black fruit fructus lycii, black sesame seeds and ginseng in a weight part ratio of (3-6):(3-6):(3-6):(2-4):(2-4), and is made by using specific extraction, purification and concentration processes and by adding a proper amount of high-quality Baijiu through blending. After treatment of extraction and purification processes, and after filtration, the black wine disclosed by the invention is clear and transparent, long-lasting in after taste, short in production time and stable in wine body quality.

Description

technical field [0001] The invention relates to the technical field of health wine brewing, in particular to black wine and a preparation method thereof. Background technique [0002] Black rice is a kind of rice that is used both for medicine and food, and belongs to the glutinous rice category. Black rice is a class characteristic variety that is formed through long-term cultivation by the grass rice. There are two types of grain types: indica and japonica, and grain quality is divided into two types: waxy and non-waxy. Brown rice is black or dark brown. Black rice is black in appearance, rich in nutrition, and has high food and medicinal value. In addition to cooking porridge, it can also be used to make various nutritious foods and brew wine. It is known as the "black pearl" and "the king of rice in the world". Black rice is used as the main raw material, and black sesame, black soybeans, walnuts, black dates and other crops are scientifically blended and brewed into ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/055C12G3/06C12H1/07
CPCC12G3/055C12G3/06C12H1/063
Inventor 贺友安赵润殷涛王喆杨跃军刘源才
Owner JING BRAND
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