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Cactus wine and its making method

A manufacturing method and technology of cactus, which is applied in the field of drinking wine and manufacturing, can solve the problems of cactus medicinal and low content of nutritional active ingredients, and achieve the effects of preventing infiltration by miscellaneous bacteria, simple production process, and moderate taste

Inactive Publication Date: 2005-04-06
李家成
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, cactus wine on the market is mostly brewed, and the content of cactus medicinal and nutritional active ingredients is very small.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] ①Choose fresh, clean, no mildew and deterioration, a growth period of 90 days, and a cactus with a water content of 60-80%, peeled and squeezed for use;

[0045] ② Take 200 kg of cactus juice, put it into a container and use 1 kg of pectinase to decompose the gum before saccharification and fermentation;

[0046] ③ Select 50 kg of high-quality rice that is soft, high in starch content, low in water content, and free from mildew and insects, soak it in water to make it fully absorb water, and the water level is 18cm higher than the rice grains. Soak it at room temperature for 5 hours. Complete and crispy rice, use your fingers to pinch the rice grains into powder, the water absorption rate is 28%, rinse with water after soaking;

[0047] ④Put soaked and rinsed rice, 12 kg of honey, and 1.2 kg of fermented strains into the fermentation tank, mix them well, set the temperature in the tank at 30°C, and cultivate the bacteria for 25 minutes at room temperature of 28-35°C , ...

Embodiment 2

[0052] ①Choose fresh, clean, no mildew and deterioration, a growth period of 90 days, and a cactus with a water content of 60-80%, peeled and squeezed for use;

[0053] ② Take 200 kg of cactus juice, put it into a container and use 1.1 kg of pectinase to decompose the gum before saccharification and fermentation;

[0054] ③Choose 45 kg of high-quality glutinous 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 20cm higher than the rice grains. It is required that the rice grains are intact and crispy, pinch the rice grains with your fingers into powder, the water absorption rate is 30%, rinse with water after soaking;

[0055] ④Put soaked glutinous rice, 10 kg of honey, and 1 kg of fermented strains into the fermentation tank, mix them well, set the temperature in the tank at 32°C, and cultivate the bacteria for 25 minutes at room temperature of 28-35°C , and...

Embodiment 3

[0059] ①Choose fresh, clean, no mildew and deterioration, a growth period of 90 days, and a cactus with a water content of 60-80%, peeled and squeezed for use;

[0060] ② Take 230 kg of cactus juice, put it into a container and use 1.5 kg of pectinase to decompose the gum before saccharification and fermentation;

[0061]③Choose 50 kg of high-quality glutinous 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 20cm higher than the rice grains, soak at room temperature for 5 hours, and add water to the degree of soaking It is required that the rice grains are intact and crispy, pinch the rice grains with your fingers into powder, the water absorption rate is 30%, rinse with water after soaking;

[0062] ④Put soaked glutinous rice, 13 kg of honey, and 1.1 kg of fermented strains into the fermentation tank, mix them well, set the temperature in the tank at 30°C, a...

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Abstract

The invention provides a kind of cactus liquor, this liquor by the below raw material allocated proportion (weight share), rice 40~50, cactus juice 200~230, honey 9~13, fermentation mold mushroom spawn 1~1.5, after soaks the rice watering, ferments together with other raw materials makes, this invention makes with the cactus pure raw juice for the main raw material drinks with the liquor, because uses in the manufacture process is the normal temperature fermentation method, on the liquor maintained cactus's original flavor, maintained the cactus original nutrition ingredient and the unique vanilla smell, Has falls the blood pressure, falls the blood fats, falls the blood sugar, anti- is senile, the anti- radiation, the anti- cancer, the sterilization analgesia, recuperates effect and so on stomach. Drinks for a long time with may achieve the health care builds up strength, the enhancement immunity, recuperates the organism, prevents disease treats an illness, prolongs the life the goal, is a kind of more ideal pure natural green drinks with the liquor. The invention cactus liquor concurrently has the ratafia, the white liquor, the fermentation yellow wine merit, smooth stirs up to the human body, also production craft simple, its cost low, is easy to store up.

Description

technical field [0001] The invention relates to a drinking wine made by fermenting raw cactus juice as a main raw material and a production method thereof. Background technique [0002] Liquor is a kind of drink that Chinese people like, there are fruit wine, white wine, fermented yellow rice wine etc., because of its high alcohol content, white wine is easy to injure the stomach and liver when drunk, which brings damage to the human body, and the production process is complicated; fruit wine, although It is rich in nutrition, but 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] Cactus is one of the oldest vegetable varieties. It has been eaten by humans for nearly 10,000 years. Its nutritional value is far higher than that of various meats, grains and other herbal vegetables. Cactus contains a variety of vitamins, amin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 李家成
Owner 李家成
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