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A kind of carrot biological wine and its brewing process

A kind of carrot and biological technology, applied to the preparation of microorganisms, alcoholic beverages, and methods based on microorganisms, can solve the problems of low rice wine content and insufficient nutrient absorption, achieve high alcohol yield, prevent heart disease and tumors, and save energy. The effect of food

Inactive Publication Date: 2011-12-14
DALIAN SANJUN LIQUOR IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention designs a carrot bio-wine and its brewing process, which solves the problem that the rice wine brewed by the traditional method has a low alcohol content and the wine containing fruits or plants does not fully absorb the nutrients of the fruits and plants themselves during the brewing process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Carrot bio-wine is produced according to the following raw material ratio and brewing process. The raw material is a mixture of glutinous rice and rice at a weight ratio of 1.8:1 as the main raw material, and saccharified liquid koji, alcoholic yeast and bioenergy are added, and saccharified liquid koji The addition amount is 0.85% of the total weight of the main raw materials; the addition amount of alcoholic yeast is 0.75% of the total weight of the main raw materials; .

[0031] Brewing process:

[0032] The first step of soaking and washing rice: Weigh the main raw materials glutinous rice and rice by weight, add water and soak for 11 hours until the rice grains are soaked and the water is saturated; put the soaked rice into a bamboo basket and wash the rice with clean water until until the rice water is clear;

[0033] The second step of steaming rice: use oak barrels to hold rice grains and 80-mesh carrot granules, without adding water, steam the rice grains at ...

Embodiment 2

[0038] Carrot bio-wine is produced according to the following raw material ratio and brewing process. The raw material is a mixture of glutinous rice and rice at a weight ratio of 1.8:1 as the main raw material, and saccharified liquid koji, alcoholic yeast and bioenergy are added, and saccharified liquid koji The addition amount is 0.65% of the total weight of the main raw materials; the addition amount of alcoholic yeast is 1% of the total weight of the main raw materials; .

[0039] Brewing process:

[0040] The first step of soaking and washing rice: Weigh the main raw materials glutinous rice and rice by weight, add water and soak for 15 hours until the rice grains are soaked and the water is saturated; put the soaked rice into a bamboo basket and wash the rice with clean water until until the rice water is clear;

[0041] The second step of steaming rice: use oak barrels to hold 180-mesh carrot granules without adding water, steam the rice grains at a temperature of 13...

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Abstract

The invention relates to carrot biowine and its brewing process. Glutinous rice and rice are used as main raw materials in a weight ratio of 1.8-2.2:1, and saccharification extract, alcoholic yeast, bioenergetics and carrots are added. The carrot bio-wine of the present invention has an alcohol content equivalent to that of white wine, and is not produced by a blending process in the brewing process, but is completely brewed from grains and plants. At the same time, the alcohol content of the carrot bio-wine of the present invention is formed at one time during the brewing process , the prepared carrot bio-wine has no alcohol smell in the mouth after drinking, no thirsty feeling, sobers up quickly, does not hurt the body, the brewing process of the carrot bio-wine is reasonable and simple, the wine-making time is short, the wine yield is high, and food is saved.

Description

technical field [0001] The invention belongs to wines, in particular to a biological wine and a brewing method thereof. Background technique [0002] At present, high-grade wine mainly refers to white wine, but white wine is mainly produced through distillation, firing and blending. The taste is not as good as brewed wine, and the nutrition is particularly low. The traditional brewed wine at home and abroad is mainly wine, rice wine, rice wine and sake. Although the nutritional content is high, the alcohol content is too low, the highest is no more than 18 degrees, which cannot meet the needs of most people for wine. [0003] Carrots contain plant fiber, which can strengthen the peristalsis of the intestines, thereby benefiting the diaphragm and widening the intestines, defecating and preventing cancer; carotene is converted into vitamin A, which helps to enhance the body's immune function, and plays an important role in the process of preventing epithelial cell cancer. eff...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 曲铭宏
Owner DALIAN SANJUN LIQUOR IND CO LTD
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