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Production process of wine of Amaranthus paniculatus

A production process and technology of grain wine, applied in the field of production technology of red sticky grain wine, can solve the problems of inability to decompose nutrients, low nutritional value, waste of raw materials, etc. Effect

Inactive Publication Date: 2014-04-09
张诗根
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing wine is solid fermentation with crops wheat, sorghum, and corn as raw materials, and many nutrients cannot be decomposed, resulting in a waste of raw materials
And above-mentioned raw material is made into the nutritional value after wine is not high, and mouthfeel is single

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] The Production Technology of Red Sticky Grain Wine

[0010] (1), the red sticky valley of 100 parts by weight is peeled, pulverized and then soaked with 300 parts by weight of water for 24 hours;

[0011] (2), put 0.75 parts by weight of raw material koji, 1 part by weight of distiller's yeast, and 0.2 parts by weight of glucoamylase into 10 parts by weight of water at a temperature of 40 degrees Celsius, and put it into step (1) after 24 hours , ferment for 20 days at a temperature between 22 and 30 degrees; then add 0.2 parts by weight of nutrient salt and 0.3 parts by weight of red yeast rice, and ferment for another 20 days. When the color turns yellow and the taste is slightly sour, distill it, that is get this product.

Embodiment 2

[0013] The Production Technology of Red Sticky Grain Wine

[0014] (1), the red sticky valley of 200 parts by weight is first peeled, pulverized and then soaked with 300 parts by weight of water for 24 hours;

[0015] (2), put 1.5 parts by weight of raw koji, 2 parts by weight of distiller's yeast, and 0.4 parts by weight of glucoamylase into 20 parts by weight of water at a temperature of 40 degrees Celsius, and put it into step (1) after 24 hours , ferment for 20 days at a temperature between 22 and 30 degrees; then add 0.4 parts by weight of nutrient salt and 0.6 parts by weight of red yeast rice, and ferment for another 20 days. When the color turns yellow and the taste is slightly sour, distill it, that is get this product.

Embodiment 3

[0017] The Production Technology of Red Sticky Grain Wine

[0018] (1), earlier with 50 parts by weight of red glutinous rice peeling, pulverized and then soaked with 150 parts by weight of water for 24 hours;

[0019] (2), put 0.325 parts by weight of raw koji, 0.5 parts by weight of distiller's yeast, and 0.1 part by weight of glucoamylase into 5 parts by weight of water at a temperature of 40 degrees Celsius, and put it into step (1) after 24 hours , ferment for 20 days at a temperature between 22 and 30 degrees; then add 0.1 parts by weight of nutrient salt and 0.15 parts by weight of red yeast rice, and ferment for another 20 days. When the color turns yellow and the taste is slightly sour, distill it, that is get this product.

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PUM

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Abstract

The invention belongs to the field of brewing, and relates to a production process of wine of Amaranthus paniculatus. The production process comprises the following steps: (1) peeling 100 parts by weight of Amaranthus paniculatus, crushing, and dipping in 300 parts by weight of water for 24 hours; and (2) adding 0.75 parts of starter for uncooked material, 1 part of distillers yeast, and 0.2 part of saccharifying enzyme by weight to 10 parts by weight of water at 40 DEG C, transferring the mixture to the mixture in step (1) after 24 hours, fermenting for 20 days at 22 to 30 DEG C, adding 0.2 part of nutritive salt and 0.3 part of red yeast rice by weight, fermenting for 20 days until appearing yellow and tasting a little sour, and distilling to obtain the wine of Amaranthus paniculatus. The wine of Amaranthus paniculatus has the effects of regulating channels and activating collaterals, relieving pain and feeding off the cold, strengthening spleen and stomach, improving metabolism of the body, softening blood vessels, moisturizing skin, beautifying, and prolonging life.

Description

technical field [0001] The invention belongs to the field of brewing and relates to a production process of red sticky rice wine. Background technique [0002] Red sticky valley is an annual herb with a height of 1-2m. Stems erect, simple or branched, obtusely angular, almost glabrous. Leaves ovate-oblong or ovate-lanceolate, 4-13cm long, 2-5.5cm wide, apex acute or blunt, with small awns, base cuneate. Flowers unisexual or polygamous, panicles axillary and terminal, composed of many spikes, erect, drooping at late flowering stage; bracts and bracteoles subulate, green or purple, with prominent ribs on the back, and long awns at the apex; Tepals 5, membranous, green or purple, with short awns at the top, tepals and utricles equal in length; stamens slightly longer than tepals; female flower bracts one and a half times as long as tepals, tepals Apex blunt. Utricles elliptic, capped, 3-toothed at apex, as long as persistent perianth, seeds brown. The flowering period is f...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 张诗根
Owner 张诗根
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