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Carrot wine brewing process

A carrot and craft technology, applied in the field of bio-wine and its brewing, can solve the problems of insufficient nutrient absorption and low degree of rice wine, and achieve the effects of fast sobering up, high yield and short brewing time

Inactive Publication Date: 2012-04-25
杜云花
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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 in 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; %. i-0022] Brewing process:

[0031] 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;

[0032] 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

[0037] Carrot 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 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; .

[0038] i-0023] Brewing process:

[0039] 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;

[0040] The second step of steaming rice: use oak barrels to hold 180-mesh carrot granules without adding water, steam the rice grains at a tempe...

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Abstract

The invention relates to carrot biological wine and a brewing process thereof. Sticky rice and rice with the weight ratio being (1.8-2.2):1 are adopted as main ingredients, and saccharified extracting solution, alcohol yeast, bioenergy vitality elements and carrots are also added into the main ingredients. The carrot biological wine has the equivalent alcohol degree as white spirit, the blending process production is not adopted in the brewing process, the wine is completely brewed and produced from corn and plants, simultaneously, the degree of the carrot biological wine is formed in one step in the brewing process, after the prepared carrot biological wine is drunk, no wine fume exists in the mouth, the thirst feeling is avoided, the sobering speed is high, and the harm to the human body is avoided. The carrot biological wine has the advantages that the brewing process is reasonable and simple, the brewing time is short, the wine yield is high, and grains are 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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IPC IPC(8): C12G3/02C12R1/865
Inventor 杜云花
Owner 杜云花
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