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Method for brewing wine by using wormwood

A technology of wormwood and wormwood, applied in the preparation of alcoholic beverages and other directions, can solve problems such as being difficult to control, and the wine is easy to become sour, and achieve the effects of enhancing immunity, rich nutrition, and full and mellow taste.

Active Publication Date: 2010-01-06
邓金城 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional Niangjiu process is not easy to control, Niangjiu tends to turn sour, usually need to add caramel pigment, red yeast rice, etc. for coloring

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] The main component of wormwood is in the leaves, and it is generally better to harvest from May to November. It is best to harvest wild wormwood, clean the wormwood, and dry it for later use. Take 100 kg of glutinous rice and soak in water for 4 hours, pick up the glutinous rice and steam it in a cooking pot, spread the steamed glutinous rice to 20°C, add 0.5 kg of distiller's koji from Zhengzhong Chun Jiuqu Factory of Heilongjiang Fengshuo Economic and Trade Co., Ltd., and stir After the steamed glutinous rice is fermented for 12 hours, add 5 kg of 50° pure rice wine, stir evenly, put it in a large ceramic vat, seal and ferment for 100 days, and press to obtain juice; take 0.5 kg of dried wormwood and add Extract 5 kg of 35° pure rice wine for 3 hours to obtain the extract; mix the juice with the extract and heat it to 80°C in a pot, keep it warm for 6 hours, cool to room temperature, remove the wormwood, and filter to obtain 80 kilograms of wormwood wine.

Embodiment 2

[0011] Take 100 kg of glutinous rice and soak it in water for 8 hours, pick it up, put the glutinous rice in a cooking pot and steam it until cooked, spread the steamed glutinous rice to cool to 28°C, add 0.6 kg of distiller’s yeast from Zhengzhong Chun Jiuqu Factory of Heilongjiang Fengshuo Economic and Trade Co., Ltd., and stir After the steamed glutinous rice is fermented for 20 hours, add 10 kg of 50° pure rice wine, stir evenly, put it in a large ceramic vat, seal and ferment for 200 days, and squeeze it to obtain juice; take 2.5 kg of dried wormwood and add Extract 10 kg of 35° pure rice wine for 5 hours to obtain the extract; mix the juice with the extract and heat it to 90°C in a pot, keep it warm for 8 hours, cool to room temperature, remove the wormwood, and filter to obtain 85 kilograms of wormwood wine.

[0012] After testing, the main ingredients of Ai Cao Niang Liquor are as follows: taste: aromatic and mellow, sweet and delicious; total sugar (calculated as gluc...

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PUM

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Abstract

The invention relates to a method for brewing wine by using wormwood, which comprises the following steps: (1) taking 100 parts of glutinous rice by mass, placing in water for soaking for 4-8 hours, scooping up the glutinous rice, cooking, spreading for cooling till 20-28 DEG C, adding 0.5-0.6 part of syeast by mass, evenly stirring and placing into a container; (2) adding 5-10 parts of pure rice wine of 50 degrees by mass after carrying out fermentation of the cooked glutinous rice for 12-20 hours, evenly stirring, squeezing after 100-200 days of sealed fermentation and obtaining juice; (3) taking 0.5-2.5 parts of dry wormwood by mass, adding into 5-10 parts of pure rice wine of 35 degrees by mass for leaching for 3-5 hours and obtaining leaching solution; and (4) mixing the juice with the leaching solution, then heating to 80-90 DEG C, keeping the temperature to 6-8 hours, cooking, removing the wormwood, filtering and obtaining the wine. The wine prepared by the invention has stable wine quality, mellow taste, fragrance and rich nutrition and is rich in amino acids, vitamins and the like, and the wine brewed by the wormwood has the effects of dredging meridians, promoting blood circulation, stopping bleeding, anti-coagulation, anti-bacteria, anti-virus and enhancing immunity.

Description

technical field [0001] The invention relates to a method for brewing wine, in particular to a method for brewing mother wine with wormwood. Background technique [0002] Niangjiu is brewed from glutinous rice. It is yellow or brown-red in color. It tastes sweet, soft, pure, thick, and fragrant. It is rich in amino acids, trace elements, and vitamins. It is mild and warm in nature. The traditional process of Niangjiu is not easy to control, and Niangjiu tends to turn sour. Usually, caramel pigment and red yeast rice need to be added for coloring. Contents of the invention [0003] The purpose of the present invention is to provide a nutritious method for brewing mother wine with wormwood. [0004] The present invention can be carried out sequentially according to the following steps: (1) Take 100 parts by mass of glutinous rice and put it into water to soak for 4 to 8 hours, pick up and steam the glutinous rice, spread it to cool to 20 to 28°C, add 0.5 to 0.6 parts by mass...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04
Inventor 邓金城梁晓强
Owner 邓金城
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