Mulberry-fragrant rice health-care wine and preparation method thereof

A technology for health care wine and fragrant rice, which is applied in the preparation of alcoholic beverages and other directions, can solve the problems of bad taste and low freshness of mulberry wine, and achieve the effects of rich health care functions, low preservative content and unique winemaking process.

Inactive Publication Date: 2014-07-02
象州县科学技术局
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0020] The mulberry fragrant rice health-care wine provided by the invention and the preparation method thereof solve the problems of bad mouthfeel and low freshness preservation of traditional mulberry wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Embodiment 1: the mulberry fragrant rice health-care wine of brewing in weight ratio mulberry: fragrant rice=1:2.3, brewing method is as follows:

[0036] Step 1: Use fresh and mature mulberries as raw materials to physically squeeze them for later use; select the best-quality fragrant rice and wash them with water for later use;

[0037] Step 2: Soak the washed fragrant rice in mountain spring water. When soaking, the amount of mountain spring water should completely cover the fragrant rice layer by 25 cm. The soaking water temperature is controlled at 20-25 degrees Celsius for 8 hours, and soaked for 3 hours. Afterwards, replace the mountain spring water once. The mountain spring water is rich in various minerals, which provides a good environment for the growth of microorganisms in the subsequent fermentation, and the residual mineral elements can also benefit the human body;

[0038] Step 3: Put the soaked fragrant rice into a bamboo basket, wash the white pulp on t...

Embodiment 2

[0042] Embodiment 2: the mulberry fragrant rice health-care wine of brewing by weight ratio mulberry: fragrant rice=1:2.5, brewing method is as follows:

[0043] Step 1: Use fresh and mature mulberries as raw materials to physically squeeze them for later use; select the best-quality fragrant rice and wash them with water for later use;

[0044] Step 2: Soak the washed fragrant rice in mountain spring water. When soaking, the amount of mountain spring water should completely cover the fragrant rice layer by 25 cm. The soaking water temperature is controlled at 20-25 degrees Celsius for 8 hours, and soaked for 3 hours. Afterwards, replace the mountain spring water once. The mountain spring water is rich in various minerals, which provides a good environment for the growth of microorganisms in the subsequent fermentation, and the residual mineral elements can also benefit the human body;

[0045] Step 3: Put the soaked fragrant rice into a bamboo basket, wash the white pulp on t...

Embodiment 3

[0049] Embodiment 3: the mulberry fragrant rice health-care wine of brewing of weight ratio mulberry: fragrant rice=1:2.7, brewing method is as follows:

[0050] Step 1: Use fresh and mature mulberries as raw materials to physically squeeze them for later use; select the best-quality fragrant rice and wash them with water for later use;

[0051] Step 2: Soak the washed fragrant rice in mountain spring water. When soaking, the amount of mountain spring water should completely cover the fragrant rice layer by 25 cm. The soaking water temperature is controlled at 20-25 degrees Celsius for 8 hours, and soaked for 3 hours. Afterwards, replace the mountain spring water once. The mountain spring water is rich in various minerals, which provides a good environment for the growth of microorganisms in the subsequent fermentation, and the residual mineral elements can also benefit the human body;

[0052] Step 3: Put the soaked fragrant rice into a bamboo basket, wash the white pulp on t...

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PUM

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Abstract

The invention discloses a brewing method of mulberry-fragrant rice health-care wine. The wine is prepared from mulberry and fragrant rice. The preparation method comprises the steps of squeezing the raw materials, soaking in spring water, stewing and fermenting. The wine brewed by adopting the method is sweet in taste with light sorghum aroma, is relatively full in wine body and relatively low in preservative content and meets the requirements of modern people on the nutrition and health.

Description

technical field [0001] The invention relates to fruit health wine and a preparation method thereof, in particular to wine making and a method using mulberries as raw materials. Background technique [0002] Mulberry, also known as mulberry, mulberry cane, mulberry, mulberry, black gluten, etc., is the fruit ear of the Moraceae plant mulberry. Mulberries are green in color when young, sour in taste, purple-black in color when ripe, juicy and sweet in taste. Mature mulberries are rich in nutrients, containing 81.8 grams of water, 1.8 grams of protein and 0.3 grams of fat per 100 grams of mulberries. 4.9 grams of cellulose, 10 grams of carbohydrates, 1.2 grams of ash, 30 micrograms of carotene, 0.02 mg of thiamine, 0.06 mg of riboflavin, 6.95 mg of vitamin E, 33 mg of potassium, 0.27 mg of zinc, 0.08 mg of copper, selenium 4.8 micrograms. In addition, it also contains tannic acid, malic acid, vitamin C and fatty acids. Its fat is mainly linoleic acid, oleic acid, palmitic a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 潘敏周覃志友梁晓妮雷军强
Owner 象州县科学技术局
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