Liquid-state quick-acting wine brewing technology using vegetables

A vegetable and quick-acting technology, applied in the field of wine making, can solve the problems of hurting agricultural resources, waste, and rotten vegetables, and achieve major economic and social benefits, strategic significance of energy development, and the effect of saving a lot of food

Inactive Publication Date: 2014-05-07
LIUZHOU JINGYANG ENERGY SAVING TECH RES DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the limited market capacity and demand, as well as the influence of climate and transportation and many other conditions, a large number of vegetables in many places are rotten in the ground, and many vegetable farmers even lost their money, causing great harm to farmers, waste of resources and adverse social impact.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] After washing the skin and leaves of raw vegetables with a washing machine, they can be directly processed raw or dried in the sun before processing. At the same time, with 10 as the base ratio, weigh 50 kg of lettuce and dried vegetables and 2 kg of spices according to the ratio of lettuce, dried vegetables and spices (equal amounts of cloves, star anise, mint) as 5:0.2, and put them into a grinder to pulverize and refine them into pulpy raw materials. feed and dry raw meal;

[0019] Put the crushed vegetable pulpy raw meal and dry raw meal into the fermenter or tank respectively, and according to the difference in the water content of the pulpy raw meal and dry raw meal, the pulpy raw meal and distiller's yeast, net The water ratio is 100:0.8:280 (if the temperature is higher than 30°, add 280kg of water with 0.8 koji) to weigh 100kg of slurry raw meal, 0.8kg of koji, and 280kg of purified water. The ratio of dry raw meal to koji and purified water is 100 : 0.8: 300 ...

Embodiment 2

[0025] After washing the skin and leaves of raw vegetables with a washing machine, they can be directly processed raw or dried in the sun before processing. At the same time, 45 kg of lettuce and dried vegetables and 1.5 kg of spices were weighed according to the ratio of lettuce, dried vegetables and spices (equivalent cloves, star anise, mint) at a ratio of 4.5:0.15, and crushed and refined into pulpy raw materials and spices respectively. dry raw material;

[0026] Put the crushed vegetable pulpy raw meal and dry raw meal into the fermenter or tank respectively, and according to the difference in the water content of the pulpy raw meal and dry raw meal, the pulpy raw meal and distiller's yeast, net The water ratio is 100:0.9:270 (when the temperature is lower than 30°, add 270kg of water with 0.9 koji) to weigh 100kg of slurry raw meal, 0.9kg of koji, and 270kg of purified water. The ratio of dry raw meal to koji and purified water is 100 : 0.9: 290 (when the temperature i...

Embodiment 3

[0032]After washing the skin and leaves of raw vegetables with a washing machine, they can be directly processed raw or dried in the sun before processing. At the same time, with 10 as the base ratio, according to the ratio of lettuce, dried vegetables and spices (equal cloves, star anise, mint) as 4:0.1, weigh 40 kg each of lettuce and dried vegetables, and 1 kg of spices, and grind them into pulpy raw meal and dry ingredients respectively. shaped raw material;

[0033] Put the crushed vegetable pulpy raw meal and dry raw meal into the fermenter or tank respectively, and according to the difference in the water content of the pulpy raw meal and dry raw meal, the pulpy raw meal and distiller's yeast, net The water ratio is 100:1:260 (when the temperature is lower than 20o, add water 260 to koji 1) to weigh 100kg of pulpy raw meal, 1kg of distiller's yeast, and 260kg of purified water. The ratio of dry raw meal to distiller's yeast and purified water is 100:1 : 280 (when the t...

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PUM

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Abstract

The invention discloses a liquid-state quick-acting wine brewing technology using vegetables, the liquid-state quick-acting wine brewing technology includes processing equipment allocation, liquid fermentation of raw materials, efficient equipment distillation, organic addition and sealed storage and other process steps, the liquid-state quick-acting wine brewing technology is as follows: cleaning the vegetables, directly weighing the cleaned vegetables or weighing the cleaned vegetables after dried in the sun and spices according to the ratio of 5-4: 0.2-0.1, respectively crushing and refining into a paste raw material and a dry raw material, weighing the paste raw material, distiller's yeast and clean water according to the ratio of 100:0.8-1:280-260, weighing the dry raw material, the distiller's yeast and the clean water according to the ratio of 100:0.8-1:300-280, respectively stirring evenly, adding into a fermentation tank or pool for sealing for anaerobic fermentation, after 12 days and when the mash liquid becomes light blue and is fermented maturely, adding the mature material into distillation equipment for distillation to obtain the mellow vegetable wine unique in flavour. Filtered mash residues can be used as aquaculture feeds or raw materials for biogas, a vinasse filtrate can be again used for fermentation. The comprehensive benefits of popularization and application of the liquid-state quick-acting wine brewing technology are obvious.

Description

technical field [0001] The invention relates to a wine-making technology, in particular to a vegetable liquid quick-acting wine-making technology. Background technique [0002] For a long time, although various wines and the raw materials and technologies used in their brewing are various, it is rare to make full use of vegetables for liquid fermentation and efficient wine making. Over the years, under the overall guidance of the national "Vegetable Basket" project and the calls and arrangements of governments at all levels, vegetable farmers in various places have flourished in planting vegetables, and vegetable production has doubled year after year. However, due to the limited market capacity and demand, as well as the influence of climate and transportation and many other conditions, a large number of vegetables in many places are rotten in the ground, and many vegetable farmers even lost their money, causing great harm to farmers, waste of resources and adverse social i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12C12G3/06C10L1/02C12H6/02
Inventor 韦战
Owner LIUZHOU JINGYANG ENERGY SAVING TECH RES DEV
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