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A kind of lemon biological wine and its brewing process

A lemon and biological technology, applied in the field of biological wine, can solve the problems of low degree of rice wine and insufficient nutrient absorption, and achieve the effects of high wine yield, preventing and skin pigmentation, and improving flexibility.

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

[0006] The invention designs a lemon 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 absorb enough nutrients from the fruits and plants themselves during the brewing process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The lemon bio-wine is manufactured according to the following raw material ratio and brewing process. The raw material is a mixture of glutinous rice and rice in a weight ratio of 2:1 as the main raw material, and saccharified liquid koji, alcoholic yeast and bioenergy are added, and saccharified liquid koji The addition amount is 0.5% of the total weight of the main raw materials; the addition amount of alcoholic yeast is 0.56% of the total weight of the main raw materials; .

[0026] Extraction process of lemon puree:

[0027] The lemons are added to the raw materials in the form of lemon puree; the extraction method of the lemon puree is: after cleaning and removing impurities from the lemons, the lemons are quickly treated with water at 90-100°C for 1 - After blanching for 5 minutes to protect the color, crush the lemons into lemon pulp, then filter through a 60-120 mesh sieve, remove the slag and stir the obtained filtrate evenly, put it into a tank, seal the tan...

Embodiment 2

[0035] The lemon bio-wine is manufactured according to the following raw material ratio and brewing process. The raw material is a mixture of glutinous rice and rice in a weight ratio of 2:1 as the main raw material, and saccharified liquid koji, alcoholic yeast and bioenergy are added, and saccharified liquid koji The addition amount is 1.35% of the total weight of the main raw materials; the addition amount of alcoholic yeast is 1.65% of the total weight of the main raw materials; .

[0036] Extraction process of lemon puree:

[0037] The lemons are added to the raw materials in the form of lemon puree; the extraction method of the lemon puree is: after cleaning and removing impurities from the lemons, the lemons are quickly treated with water at 90-100°C for 1 - After blanching for 5 minutes to protect the color, crush the lemons into lemon pulp, then filter through a 60-120 mesh sieve, remove the slag and stir the obtained filtrate evenly, put it into a tank, seal the ta...

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Abstract

The invention relates to a lemon biological wine and a brewing process thereof. Glutinous rice and rice are used as main raw materials, and saccharification extract, alcoholic yeast, bioenergetics and lemon are added. The lemon 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. There is no alcohol smell in the back mouth, no feeling of thirst, sobering up quickly, not hurting the body, the brewing process is reasonable and simple, the brewing time is short, the yield rate is high, and food is saved.

Description

technical field [0001] The invention relates to wine, especially biological wine, and also relates to its preparation method. 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] Traditional baijiu uses grain as the main raw material for brewing, while bio-wine uses natural plants as the main or auxiliary raw material for making wine, which saves food; most traditional baijiu or medicinal wine in the market use edible alcohol, water and spices for soaking and blending. The key to the preparation method of biological wine ...

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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