Turnip wine and preparing method thereof

Abstract

A nutritive beverage turnip wine for health-care and its preparation are disclosed. The material proportion of the turnip wine is as below: rice 45 - 50; turnip juice 200 - 250; honey 12 - 15; raw ferment bacterium 0.4 - 0.5 parts by weight. The process includes: immersing rice, washing, fermenting, and preparing with other materials. Its advantages include good appearance and taste, low cost, simple process, easy storage, with nutrition and smell of turnip, having therapeutic functions such as to relieve cough and to reduce sputum, to remove blood stasis and detoxicate, anti-cancers, blood pressure and fat reduction.

Description

technical field

[0001] The invention relates to a drinking wine produced by fermenting radish juice as a main raw material and a production method thereof. Background technique

[0002] Liquor is a favorite drink of our people, including fruit wine, white wine, fermented rice wine, etc. Because of its high alcohol content, white wine is easy to injure the stomach and liver, causing damage to the human body, and the production process is complicated; fruit wine, Although nutritious, its cost is high; fermented rice wine is mostly affected by raw materials, containers, air, temperature, etc., and there are many chances of bacterial infection, so it is not suitable for storage.

[0003] Radish is one of the main vegetable varieties in our country. It is known as popular ginseng, and it is grown in both the south and the north. The vitamin C contained in radish is 8-10 times higher than that of pears and apples. It also contains protein, carbohydrates, inorganic salts, and vita...

Examples

Embodiment 1

[0038] ①Choose fresh, clean, non-rotten radishes and put them in a juicer to squeeze the juice for later use;

[0039] ②Choose 50Kg of high-quality rice with white color, soft texture, high starch content, low water content, and no mold and insects, soak it in water to make it fully absorb water, the water level is about 20cm higher than the rice grain, soak at room temperature for 22 hours, add water to soak the rice The degree requires that the rice grains are complete and crispy. Use your fingers to pinch the rice grains into powder, with a water absorption rate of 31%. After soaking, rinse the soaked rice with water;

[0040] ③Put 200Kg of radish juice, 12.5Kg of honey, 0.5Kg of raw material fermentation strains, and soaked and rinsed rice into the fermentation tank, mix them well, and put them into the fermentation tank at a temperature of 30°C and saccharification at a room temperature of 28-35°C Fermentation, after 24 hours, open the rake and stir once, and no longer st...

Embodiment 2

[0044] ①Choose fresh, clean, non-rotten radishes and put them in a juicer to squeeze the juice for later use;

[0045] ②Choose 50Kg of high-quality glutinous rice with white color, soft texture, high starch content, low water content, and no mildew and insects, soak it in water to make it fully absorb water, the water level is about 20cm higher than the rice grains, soak at room temperature for 18 hours, add water to soak the rice The degree requires that the rice grains are complete and the rice is crispy. Use your fingers to pinch the rice grains into powder, with a water absorption rate of 30%. After soaking, rinse the soaked glutinous rice with water;

[0046] ③Put 200Kg of radish juice, 12.5Kg of honey, 0.45Kg of raw material fermentation strains and soaked glutinous rice into the fermentation tank, mix them well, put them into the fermentation tank at a temperature of 28°C, and carry out saccharification at room temperature of 28-35°C Fermentation, after 24 hours, open t...

Embodiment 3

[0050] ①Choose fresh, clean, non-rotten radishes with high mustard oil and put them in a juicer to squeeze the juice for later use;

[0051] ②Choose 50Kg of high-quality glutinous rice with white color, soft texture, high starch content, low water content, and no mildew and insects. Soak it at room temperature for 20 hours. , the water absorption rate is 32%. After soaking, rinse the soaked glutinous rice with water:

[0052] ③Put 250Kg of radish juice, 15Kg of honey, 0.5Kg of raw material fermentation strains and glutinous rice soaked and rinsed into the fermentation tank, mix them well, and put them into the fermentation tank at a temperature of 25°C. After 24 hours, rake and stir once, no longer stir after four rakes, and the whole fermentation cycle is 18 days: (raw meal fermentation bacterial classification is the same as embodiment 1)

[0053] ④ Squeeze the fermented mash, clarify it, and filter it with sand to get the clear liquid to obtain the finished product.

[00...

technical field

[0001] The invention relates to a drinking wine produced by fermenting radish juice as a main raw material and a production method thereof. Background technique

[0002] Liquor is a favorite drink of our people, including fruit wine, white wine, fermented rice wine, etc. Because of its high alcohol content, white wine is easy to injure the stomach and liver, causing damage to the human body, and the production process is complicated; fruit wine, Although nutritious, its cost is high; fermented rice wine is mostly affected by raw materials, containers, air, temperature, etc., and there are many chances of bacterial infection, so it is not suitable for storage.

[0003] Radish is one of the main vegetable varieties in our country. It is known as popular ginseng, and it is grown in both the south and the north. The vitamin C contained in radish is 8-10 times higher than that of pears and apples. It also contains protein, carbohydrates, inorganic salts, and vita...

Examples

Embodiment 1

[0038] ①Choose fresh, clean, non-rotten radishes and put them in a juicer to squeeze the juice for later use;

[0039] ②Choose 50Kg of high-quality rice with white color, soft texture, high starch content, low water content, and no mold and insects, soak it in water to make it fully absorb water, the water level is about 20cm higher than the rice grain, soak at room temperature for 22 hours, add water to soak the rice The degree requires that the rice grains are complete and crispy. Use your fingers to pinch the rice grains into powder, with a water absorption rate of 31%. After soaking, rinse the soaked rice with water;

[0040] ③Put 200Kg of radish juice, 12.5Kg of honey, 0.5Kg of raw material fermentation strains, and soaked and rinsed rice into the fermentation tank, mix them well, and put them into the fermentation tank at a temperature of 30°C and saccharification at a room temperature of 28-35°C Fermentation, after 24 hours, open the rake and stir once, and no longer st...

Embodiment 2

[0044] ①Choose fresh, clean, non-rotten radishes and put them in a juicer to squeeze the juice for later use;

[0045] ②Choose 50Kg of high-quality glutinous rice with white color, soft texture, high starch content, low water content, and no mildew and insects, soak it in water to make it fully absorb water, the water level is about 20cm higher than the rice grains, soak at room temperature for 18 hours, add water to soak the rice The degree requires that the rice grains are complete and the rice is crispy. Use your fingers to pinch the rice grains into powder, with a water absorption rate of 30%. After soaking, rinse the soaked glutinous rice with water;

[0046] ③Put 200Kg of radish juice, 12.5Kg of honey, 0.45Kg of raw material fermentation strains and soaked glutinous rice into the fermentation tank, mix them well, put them into the fermentation tank at a temperature of 28°C, and carry out saccharification at room temperature of 28-35°C Fermentation, after 24 hours, open t...

Embodiment 3

[0050] ①Choose fresh, clean, non-rotten radishes with high mustard oil and put them in a juicer to squeeze the juice for later use;

[0051] ②Choose 50Kg of high-quality glutinous rice with white color, soft texture, high starch content, low water content, and no mildew and insects. Soak it at room temperature for 20 hours. , the water absorption rate is 32%. After soaking, rinse the soaked glutinous rice with water:

[0052] ③Put 250Kg of radish juice, 15Kg of honey, 0.5Kg of raw material fermentation strains and glutinous rice soaked and rinsed into the fermentation tank, mix them well, and put them into the fermentation tank at a temperature of 25°C. After 24 hours, rake and stir once, no longer stir after four rakes, and the whole fermentation cycle is 18 days: (raw meal fermentation bacterial classification is the same as embodiment 1)

[0053] ④ Squeeze the fermented mash, clarify it, and filter it with sand to get the clear liquid to obtain the finished product.

[00...