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Suaeda glauca wine and brewing equipment thereof

The technology of Suaeda salsa and Suaeda salsa is applied in the field of winemaking, which can solve the problems of winemaking failure, affecting the normal fermentation of wine, etc., and achieve the effect of reducing the content of GOT and GPT.

Inactive Publication Date: 2022-02-22
辽宁海水碱蓬生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, because the plant salt content in Suaeda salsa is too high, it will affect the normal fermentation of wine, resulting in the failure of winemaking, so there is no Suaeda salsa wine on the market

Method used

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  • Suaeda glauca wine and brewing equipment thereof
  • Suaeda glauca wine and brewing equipment thereof
  • Suaeda glauca wine and brewing equipment thereof

Examples

Experimental program
Comparison scheme
Effect test

no. 1 example

[0038] Suaeda salsa wine provided by the invention comprises the following production steps:

[0039] S1: take Suaeda salsa and grain, wash and dry for later use;

[0040] S2: take the Suaeda salsa described in S1, and extract the cell stock solution;

[0041] S3: Separately take the Suaeda salsa described in S1, pulverize and sieve to obtain Suaeda salsa powder;

[0042] S4: Put the grain described in S1 into a steamer for cooking, take it out and place it in a fermenter after cooking, add distiller's yeast, the cell stock solution described in S2 and Suaeda salsa powder, and mix and ferment to obtain fermented grains;

[0043] S5: Distilling the fermented grains described in S4 to obtain the Suaeda salsa wine.

[0044] In said S1, the grain is at least one of the following: sorghum, corn, wheat, rice, glutinous rice, barley, buckwheat, highland barley, beans, and potatoes.

[0045] In S2, the cell stock solution is extracted by a critical extraction method.

[0046] In s...

no. 2 example

[0049] Please refer to Figure 1-8 Suaeda salsa wine brewing equipment, comprising a tank body 1; a rotating rod 2, the rotating rod 2 is mounted on the tank body 1, and the top of the rotating rod 2 extends to the outside of the tank body 1; a plurality of stirring rods 3. A plurality of stirring rods 3 are fixedly mounted on the rotating rod 2; a first motor 4, the first motor 4 is fixedly mounted on the top of the tank body 1, and the output of the first motor 4 The shaft is fixedly connected with the rotating rod 2; the hopper 5 is fixedly installed on the top of the tank body 1; the feeding tube 6 is fixedly installed at the bottom of the hopper 5, and the The feeding pipe 6 communicates with the hopper 5 and the tank body 1 respectively; the spiral blade 7, the spiral blade 7 is installed in the feeding pipe 6; the first friction ring 17, the rotating sleeve of the first friction ring 17 Set on the rotating rod 2; two fixed rods 18, the two fixed rods 18 are fixedly ins...

no. 3 example

[0059] Please refer to Figure 9-10 , Suaeda salsa wine also includes following production steps:

[0060] C1: During fermentation, the plant salt content in the fermentation broth with different Suaeda salsa content is measured, and the measured data is recorded as x 1 、x 2 、x 3 、x 4 ···x n ;

[0061] C2: Take an equal volume of the fermentation broth test tube described in C1, then add sterile water to dilute, the dilution ratio is the same, count the yeast by the plate streak method, and record the number of viable bacteria y 1 、y 2 、y 3 、y 4 ···y n ;

[0062] C3: Record data and tabulate.

[0063] Attached through the manual Figure 5 and Figure 6 It can be concluded that when the content of plant salt in the fermented liquid is below 1%, the growth and reproduction of yeast is ineffective; when the content of plant salt in the fermented liquid is at 1%-1.8%, the growth of yeast is promoted effect, and when the content is 1.5%, the promoting effect is obviou...

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Abstract

The invention provides suaeda glauca wine. The preparation method of the suaeda glauca wine comprises the following production steps: S1, taking suaeda glauca and grains, washing and airing for later use; S2, taking the suaeda glauca in S1, and extracting a cell stock solution; S3, taking the suaeda glauca in the S1, crushing and sieving to obtain suaeda glauca powder; S4, putting the grains in the step S1 into a steamer for steaming, taking out after steaming, putting into a fermentation tank, adding distiller's yeast, the cell stock solution in the step S2 and suaeda glauca powder, and performing mixed fermentation to obtain fermented grains; and S5, distilling the fermented grains obtained in the S4 to obtain the suaeda glauca wine. According to the suaeda glauca wine provided by the invention, suaeda glauca is slowly added, so that the purposes of not influencing strain fermentation and realizing the effect of suaeda glauca plant salt are achieved; the content of GOT and GPT in serum can be reduced, and the liver protection effect is achieved.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to Suaeda salsa wine and its brewing equipment. Background technique [0002] Suaeda salsa is an annual herb that grows on saline-alkali soils such as seashores, wastelands, canal banks, and fields. It has strong resistance to stress, salt, humidity, and barrenness, and can bloom and bear fruit normally on soil with a sodium chloride content of 0.031-4.356%. It can grow and develop normally in river valleys, wet areas beside canals, and salt flats with extremely thin soil. Suaeda salsa contains a large amount of plant salt, which is the plant with the highest salt content. Its plant salt has anti-thrombosis, anti-tumor, Anti-atherosclerosis, anti-oxidation, reducing body fat, increasing muscle, etc., belong to the category of brain gold that people often say. It has a good regulating effect on some organ functions of the human body and can inhibit the growth of cancer cells. It can...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/021C12G3/022C12G3/026
CPCC12G3/02C12G3/021C12G3/022C12G3/026
Inventor 李泓胜王璐娜金菡月许建强罗凡华罗泽罡刘贺
Owner 辽宁海水碱蓬生物科技有限公司
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