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Brewing method of rosa roxbunghii local wine

A technology of prickly pear and local wine, applied in the field of wine brewing, can solve the problems of waste of resources, affecting product quality, etc., and achieve the effects of improving human body's righteousness, promoting blood circulation, improving taste and effective nutritional components

Inactive Publication Date: 2016-04-27
HUANGPING CUIMIAO COUNTY LIQUOR IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Generally speaking, the leaching of active ingredients in products produced by the traditional process-soaking method is only about 10-20%, which not only affects the quality of the product, but also is a great waste of resources

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] 1) Wash and soak 50kg of glutinous rice for 1 day, then filter the water, sprinkle the glutinous rice layer by layer in the SAIC steamer and steam for 30-50 minutes to become glutinous rice, then put it in the steamer and let it cool for later use;

[0014] 2) When the above-mentioned glutinous rice is cooled to 35-38°C, add 0.45% distiller's koji to the glutinous rice according to the mass ratio, and fully mix the distiller's koji with the glutinous rice grains;

[0015] 3) After the above-mentioned glutinous rice is cooled to 24-28°C, put it into the altar, make a V-shaped mouth in the middle, keep warm and saccharify, and the ambient temperature is 22-30°C, and saccharify when half of the wine liquid is in the V-shaped mouth in the middle of the distiller's grains Finish;

[0016] 4) According to the mass ratio, add 50-degree corn-bread liquor and prickly pear to the above wine jar, the ratio of glutinous rice: white wine: prickly pear is 1:2:0.3, mix and ferment eve...

Embodiment 2

[0019] 1) Wash and soak 100 kg of glutinous rice for 1 day, then filter the water, sprinkle the glutinous rice layer by layer in the SAIC steamer and steam for 30-50 minutes to become glutinous rice, then put it in the steamer and let it cool for later use;

[0020] 2) When the temperature of the material is cooled to 35-38°C, add 0.5% distiller's koji to the glutinous rice according to the mass ratio, and fully mix the distiller's koji with the glutinous rice grains;

[0021] 3) After the above-mentioned glutinous rice is cooled to 24-28°C, put it into the altar, make a V-shaped mouth in the middle, keep warm and saccharify, and the ambient temperature is 22-30°C, and saccharify when half of the wine liquid is in the V-shaped mouth in the middle of the distiller's grains Finish;

[0022] 4) According to the mass ratio, add 50-degree sorghum liquor and prickly pear to the above wine jar, the ratio of glutinous rice: white wine: prickly pear is 1:2:0.5, mix and ferment evenly, ...

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PUM

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Abstract

The invention discloses a brewing method of rosa roxbunghii local wine. The method comprises the following operation steps of washing and soaking sticky rice; steaming the sticky rice in a steaming food steamer for 30 to 50 minutes to obtain glutinous rice; adding distiller's yeast being 0.4 to 0.6 percent into the glutinous rice; sufficiently mixing the distiller's yeast and the glutinous rice; cooling the glutinous rice to 24 to 28 DEG C; putting the glutinous rice into a jar to saccharify the glutinous rice; making a V-shaped opening in the middle, and maintaining the environment temperature to be 22 to 30 DEG C; adding white spirit and rosa roxbunghii into the wine jar according to the mass ratio, wherein the proportion of the glutinous rice to the white spirit to the rosa roxbunghii is 1:2:(0.2 to 0.5); uniformly mixing the materials; performing fermentation, wherein the fermentation temperature is 22 to 28 DEG C, and the fermentation time is 50 to 70 days; during fermentation, removing the distiller's yeast by a squeezing method, and performing clarification; and sealing the materials for 6 months. The brewing method has the advantages that the mouthfeel and the effective nutritional ingredient of the rosa roxbunghii local wine are effectively improved; and compared with the conventionally fermented or soaked rosa roxbunghii local wine, the rosa roxbunghii local wine obtained by the brewing method provided by the invention is sweet and mellow, and is beneficial to the health after being drunk for a long time.

Description

technical field [0001] The invention relates to a brewing method of wine, in particular to a brewing method of prickly pear soil wine. Background technique [0002] Rosa pear wine uses a kind of wild plant fruit, which is a precious wild resource unique to the Guizhou Plateau. It is a fruit rich in nutrition. A large amount of vitamins and anthocyanins can bring nutritional supplements to our body. Wild The effects of prickly pear wine include: anti-cancer, anti-cancer, lowering blood pressure, lowering blood fat, lowering blood sugar, can enhance resistance, and prevent the invasion of germs; wild pears contain superoxide dismutase, often drink wine soaked with prickly pears , Water will avoid constipation, and it can play a very good therapeutic role in stomach discomfort. [0003] Yet the traditional craft of Rosa roxburghii is to place Rosa roxburghii in white wine according to the formula mass ratio and soak for a certain period of time, and then filter and discard the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A61K36/738A61P1/14A61P37/02
CPCA61K36/738C12G3/02
Inventor 张晶
Owner HUANGPING CUIMIAO COUNTY LIQUOR IND CO LTD
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