Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Making method of coffee wine

A production method and technology for coffee wine, which are applied in the field of wine brewing, can solve the problems of low nutritional content, poor taste, easy intoxication of coffee wine, etc., and achieve the effects of excellent quality, excellent taste, and not easy to get drunk.

Inactive Publication Date: 2016-11-16
叙永县永青农场
View PDF5 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the defects of the above-mentioned coffee wine, the present invention provides a method for making coffee wine, which improves the traditional blending into brewing, so as to solve the technical problems of easy drunkenness, poor taste and low nutritional content of coffee wine

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Start time: February 5, 2015 (the second day of the beginning of spring)

[0022] (1) Primary steaming: mix coffee beans and glutinous rice to obtain raw materials, wherein the mass fraction of coffee beans in the raw materials is 50%, and steam the raw materials for 60 minutes at a temperature above 100 degrees to obtain primary steamed products;

[0023] (2) Spreading: spread out the primary steamed product in step (1) until the temperature drops to 10 degrees;

[0024] (3) Mixing: the primary steamed product that has been cooled in step (2) is mixed with the koji medicine in a mass ratio of 1000:5 to obtain a mixture;

[0025] (4) Fermentation: Ferment the mixture in step (3) for 17 days, and turn the mixture once in the morning and evening for the first 7 days, and control the temperature of the mixture at 20-30 degrees during the fermentation process;

[0026] (5) Secondary steaming: steam the fermented mixture in step (4) for 50 minutes at a temperature above 100...

Embodiment 2

[0028] Start time: May 7, 2015 (the second day of the beginning of summer)

[0029] (1) Primary steaming: mix coffee beans and glutinous rice to obtain raw materials, wherein the mass fraction of coffee beans in the raw materials is 55%, and steam the raw materials for 60 minutes at a temperature above 100 degrees to obtain primary steamed products;

[0030] (2) Spreading: spread out the primary steamed product in step (1) until the temperature drops to 7 degrees;

[0031] (3) Mixing: the primary steamed product that has been cooled in step (2) is mixed with the koji medicine in a mass ratio of 1000:6 to obtain a mixture;

[0032] (4) Fermentation: Ferment the mixture in step (3) for 15 days, and turn the mixture once in the morning and evening for the first 7 days, and control the temperature of the mixture at 20-30 degrees during the fermentation process;

[0033] (5) Secondary steaming: steam the fermented mixture in step (4) for 50 minutes at a temperature above 100 degre...

Embodiment 3

[0035] Start time: August 9, 2015 (the second day of the beginning of autumn)

[0036] (1) Primary steaming: mix coffee beans and sorghum to obtain raw materials, wherein the mass fraction of coffee beans in the raw materials is 55%, and steam the raw materials at a temperature above 100 degrees for 65 minutes to obtain primary steamed products;

[0037] (2) Spreading: spread out the primary steamed product in step (1) until the temperature drops to 20 degrees;

[0038] (3) Mixing: the primary steamed product that has been cooled in step (2) is mixed with the koji medicine in a mass ratio of 1000:8 to obtain a mixture;

[0039] (4) Fermentation: Ferment the mixture in step (3) for 23 days, and turn the mixture once in the morning and evening for the first 7 days, and control the temperature of the mixture at 20-30 degrees during the fermentation process;

[0040] (5) Secondary steaming: steam the fermented mixture in step (4) for 60 minutes at a temperature above 100 degrees,...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a making method of coffee wine. Due to mixed brewing of coffee beans and wine making crops, the coffee wine has the mellowness of grain liquor and the faint scent of coffee, and tastes extremely good; people can hardly be drunk; components in the coffee beans are completely fused into wine liquid; therefore, the obtained product is nutritional and healthy, and is excellent in quality.

Description

technical field [0001] The invention relates to a wine brewing method. Background technique [0002] Coffee wine, as the name suggests, is wine mixed with coffee, which is a drink that Vietnamese people often drink in their daily life. The specific method is to add cooked coffee to the local specialty rice wine, stir it evenly and store it in the wine jar. This kind of wine has a unique flavor, is rich in caffeine and the nutrients of wine, and has the effects of refreshing, anti-fatigue, promoting digestion, softening blood vessels, losing weight and beautifying. However, the coffee alcohol made by this method is relatively strong, easy to get drunk, and is not conducive to health. [0003] Most of the coffee wine crafts in the existing market are prepared by mixing and soaking coffee beans and wine. This kind of coffee wine not only has a poor taste, but also the nutrients in the coffee beans are not fully integrated into the wine. Its quality still has room for improve...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): C12G3/02C12G3/12C12H6/02
CPCC12G3/02C12H6/02
Inventor 李兴武
Owner 叙永县永青农场
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com