Method for brewing wine by using abrus herb and cassia mimosoides

A technology for fermenting thorn grass and brewing wine, which is applied in the field of wine making to achieve the effects of rich nutrition, plump and mellow taste, and stable wine quality

Inactive Publication Date: 2010-09-15
广东玉纯酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no report about the use of chicken b

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Take 100kg of glutinous rice and soak in water for 4 hours, pick up the glutinous rice and put it in a pot to steam until cooked, spread the steamed glutinous rice to cool to 30°C, add 0.5kg of sweet wine koji produced by Guangxi Bobai Wanxiang Jiuqu Factory, stir well and put Put it into the container for saccharification and fermentation; when the glutinous rice is saccharified for 12 hours, add 10kg of 50° pure rice wine and stir evenly, seal it and continue saccharifying and fermenting for 50 days, then press to obtain liquid juice; take 2.5kg of chicken bone grass powder and 1.5kg of iron grass powder and add 4kg 50 ° of pure rice wine leached for 72 hours, filtered to obtain the extract and filter residue, and the filter residue was packed into a cloth bag; the liquid juice, the extract, and the filter residue packed into the cloth bag were put into the pot together, and heated to Keep it warm at 80°C for 24 hours, cool down to room temperature naturally, remove th...

Embodiment 2

[0013] Take 100kg of glutinous rice and soak in water for 4 hours, pick up the glutinous rice and put it in a pot to steam until cooked, spread the steamed glutinous rice to cool to 30°C, add 0.5kg of sweet wine koji produced by Guangxi Bobai Wanxiang Jiuqu Factory, stir well and put Put it into the container for saccharification and fermentation; when the glutinous rice is saccharified for 15 hours, add 10kg of 50° pure rice wine and stir evenly, seal and continue saccharifying and fermenting for 50 days, then press to obtain liquid juice; take 2.5kg of chicken bone grass powder and 1.5kg of iron grass powder and add 4kg 50 ° of pure rice wine leached for 72 hours, filtered to obtain the extract and filter residue, and the filter residue was packed into a cloth bag; the liquid juice, the extract, and the filter residue packed into the cloth bag were put into the pot together, and heated to Keep it warm at 80°C for 24 hours, cool down to room temperature naturally, remove the f...

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PUM

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Abstract

The invention relates to a method for brewing wine by using abrus herbs and cassia mimosoides. The wine is brewed by adopting abrus herb minces, cassia mimosoides minces and sticky rice together, has rich nutrition, achieves the summation of amino acids at 211 mg/100 ml, contains 8 amino acids which are necessary for human bodies and can not be synthesized, also contains vitamins, trace elements, flavonoid, and the like, and has stable vinosity, full, mellow, sweet and fragrant taste; and in addition, the wine has the effects of activating channels, entering hearts, lungs, livers, stomachs and kidney channels, clearing away heat and toxic materials, soothing the livers and eliminating stasis, and protecting the livers.

Description

technical field [0001] The invention relates to a method for brewing wine, in particular to a method for brewing wine with chicken bone grass and iron armor grass. Background technique [0002] Chicken bone grass and iron armor grass are usually used in soups, which have anti-inflammatory, cooling, detoxifying, and liver-protecting effects. There are no reports of the use of chicken bone grass and iron armor grass for wine making. Contents of the invention [0003] The purpose of the present invention is to provide a method for brewing wine by using the sage grass and the heliotrope, which has anti-inflammatory and liver-protecting properties. [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 4-8 hours, pick it up, steam it, spread it to cool to 30-33°C, add 0.5-0.6 parts by mass of distiller's yeast, mix well (2) After the glutinous rice has been...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/04A61K36/482A61P29/00A61P1/16
Inventor 邓金城梁晓强
Owner 广东玉纯酒业有限公司
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