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A kind of jujube lotus biological wine and its brewing process

A biological and technological technology, applied in the field of biological wine and its preparation, can solve the problems of insufficient nutrient absorption and low degree of rice wine, and achieve the effects of enhancing immunity, high wine yield, and reasonable and simple production process

Inactive Publication Date: 2011-12-21
DALIAN SANJUN LIQUOR IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] The present invention designs a kind of jujube lotus biological 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. question

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] According to the following raw material ratio and brewing process to produce jujube lotus bio-wine, the raw material is a mixture of glutinous rice and rice in a weight ratio of 2:1 as the main raw material, and saccharification liquid koji, alcoholic yeast and bioenergy are added, and saccharification liquid The added amount of koji is 0.73% of the total weight of the main raw materials; the added amount of alcoholic yeast is 0.56% of the total weight of the main raw materials; 5% and 22% of the weight; the processing method of red dates and lotus seeds is as follows: cleaning red dates and lotus seeds, removing pits from red dates and lotus seeds, drying at 60°C for 4 hours, pulverizing respectively, and passing through a 120-mesh sieve to obtain date powder and lotus seeds. Lotus seed powder, then jujube powder and lotus seed powder are added to the raw materials in proportion and steamed together.

[0037] Brewing process:

[0038] The first step is soaking and was...

Embodiment 2

[0044]According to the following raw material ratio and brewing process, jujube lotus bio-wine is produced. The raw material is a mixture of glutinous rice and rice in a weight ratio of 2.2:1 as the main raw material, and saccharification liquid koji, alcoholic yeast and bioenergy are added, and the saccharification liquid The added amount of koji is 0.5% of the total weight of the main raw materials; the added amount of alcoholic yeast is 1.65% of the total weight of the main raw materials; 15% and 10% of the weight; the processing method of the red dates and lotus seeds is as follows: cleaning the red dates and lotus seeds, removing the pits from the red dates, removing the lotus seeds from the lotus seeds, drying at 40°C for 6 hours, pulverizing respectively, and passing through a 150-mesh sieve to obtain date powder and lotus seed powder, and then add the date powder and lotus seed powder to the raw materials in proportion and steam them together.

[0045] Brewing process:...

Embodiment 3

[0052] According to the following raw material ratio and brewing process to produce jujube lotus bio-wine, 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 the saccharified liquid The added amount of koji is 1.35% of the total weight of the main raw materials; the added amount of alcoholic yeast is 0.8% of the total weight of the main raw materials; 10% and 16% of the weight; the processing method of red dates and lotus seeds is as follows: cleaning red dates and lotus seeds, removing pits from red dates, removing lotus seeds from lotus seeds, drying at 40°C for 5 hours, pulverizing respectively, and passing through a 120-mesh sieve to obtain date powder and lotus seeds. Lotus seed powder, then jujube powder and lotus seed powder are added to the raw materials in proportion and steamed together.

[0053] Brewing process:

[0054] The first s...

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Abstract

The invention relates to jujube lotus biological wine and its brewing process. The main raw materials are glutinous rice and rice with a weight ratio of 1.8-2.2:1, and saccharification extract, alcoholic yeast, bioenergy, red dates and lotus seeds are added. . The jujube lotus 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. Once molded, the prepared jujube lotus bio-wine has no alcohol smell in the mouth after drinking, no thirsty feeling, sobers up quickly, and does not hurt the body. food.

Description

technical field [0001] The invention belongs to wine products, in particular to a bio-wine and a preparation 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] Jujube contains rich nutrients such as protein, fat, sugar, organic acid, vitamin A, vitamin C, trace calcium and various amino acids. [0004] Jujube can enhance human immunity: Jujube contains a lot of carbohydrates, mainly glucose, fructose, sucrose, and oligosaccharides, arabinan and galactose composed of glucose and fructose; Vitamin C, ribo...

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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