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Turnip root wine and processing method thereof

A processing method, the technology of Manjing wine, which is applied in the field of wine brewing, can solve the problems of human body injury, etc., and achieve the effects of increasing resistance, health care and good taste

Inactive Publication Date: 2018-01-16
平措绕吉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to provide a kind of manjing wine and its processing method, which solves the problem that the existing common wine is only used as a simple drink and has great harm to human body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The present embodiment provides a kind of processing method of turnip wine, comprising:

[0028] Pretreatment: Carry out air-drying of the turmeric and store it in a cellar at a temperature of 20 degrees Celsius and a humidity of 75% for three years until the vine turns brownish red and the meat is hard;

[0029] Wine making: the following steps are carried out in turn for the manjing after cellaring:

[0030] Pulverizing: pulverizing the stored manjing to a particle size of 4-5mm;

[0031] Add water for soaking: mix and soak the mandarin greens and water according to the weight ratio of 1:0.6 for 12 hours;

[0032] Cooking: mix the soaked mandarin greens with water at a weight ratio of 1:2, cook over medium heat until the water is completely absorbed, and then cool down to 40 degrees Celsius;

[0033] Stir in the koji: the weight ratio of manjing and koji is 100:5;

[0034] Brewing: fermentation at 45 degrees Celsius for 20 days;

[0035] Wherein, the distiller's y...

Embodiment 2

[0037] The present embodiment provides a kind of processing method of turnip wine, comprising:

[0038] Pretreatment: Carry out air-drying of the turmeric and store it in a cellar at a temperature of 15 degrees Celsius, a humidity of 45%, and a time of four years until the vine turns brownish red and the meat is hard;

[0039] Wine making: the following steps are carried out in turn for the manjing after cellaring:

[0040] Pulverizing: pulverizing the stored manjing to a particle size of 7-8mm;

[0041] Soaking in water: mix and soak the mandarin greens and water according to the weight ratio of 1:0.4 for 8 hours;

[0042] Cooking: mix the soaked mandarin greens with water at a weight ratio of 1:0.5, cook over medium heat until the water is completely absorbed, and then cool down to 38 degrees Celsius;

[0043] Stir in koji: the weight ratio of manjing to koji is 100:4;

[0044] Brewing: Fermentation at 38 degrees Celsius for 3 days;

[0045] Wherein, the distiller's yeas...

Embodiment 3

[0047] The present embodiment provides a kind of processing method of turnip wine, comprising:

[0048] Pretreatment: Carry out air-drying of the turmeric and store it in a cellar at a temperature of 18 degrees Celsius, a humidity of 60%, and a time of five years until the vine turns brownish red and the meat is hard;

[0049] Wine making: the following steps are carried out in turn for the manjing after cellaring:

[0050] Pulverizing: pulverizing the stored manjing to a particle size of 5-6mm;

[0051] Soaking in water: mix and soak the mandarin greens and water according to the weight ratio of 1:0.6 for 10 hours;

[0052] Cooking: Mix the soaked mandarin greens with water in a weight ratio of 1:1.2, cook over medium heat until the water is completely absorbed, and then cool down to 39 degrees Celsius;

[0053] Stir in the koji: the weight ratio of manjing and koji is 100:4.5;

[0054] Vinification: 13 days of fermentation at 41°C;

[0055] Wherein, the distiller's yeast...

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Abstract

The invention discloses a processing method for turnip root wine. The method comprises the following steps of pretreatment: cellaring turnip roots until the turnip roots are maroon and meat is hard after drying the turnip root, wherein a cellaring temperature is below 20 DEG C, humidity is 45% to 75%, time is three years or more; brewing: conducting crushing, water immersion, boiling on the cellared turnip roots, adding distiller's yeast to mix, and brewing. The turnip roots are chosen as raw materials, the brewed wine has health care functions of detoxifying, increasing resistance, resistingpoison, treating retention of food, jaundice, and diabetes and the like; compared with fresh turnip roots, dried and cellared turnip roots as raw materials have better health effects and taste.

Description

technical field [0001] The invention relates to the field of wine brewing, in particular to manjing wine and a processing method thereof. Background technique [0002] Alcohol is a kind of drink that is very popular among people, but drinking is harmful to the body is also a sentence that people often hear, so in order to meet the needs of people wanting and willing to drink, while minimizing the harm of alcohol to people's bodies, the present application invented A kind of wine with health function——Cranberry wine. Contents of the invention [0003] The object of the present invention is to provide a kind of manjing wine and its processing method, solve the problem that existing common alcoholic beverages are only as simple drinks and cause great harm to human body. [0004] In order to solve the above-mentioned technical problems, the present invention adopts the following technical solutions: [0005] A processing method of manjing wine, comprising: [0006] Pre-trea...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 平措绕吉
Owner 平措绕吉
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