Cactus wine and making method thereof

A production method and technology of cactus, applied in the field of wine and its craft, can solve the problems of immature technology of cactus wine and low content of heavy metal elements, and achieve the effect of good color and sensory perception and strong aroma of wine

Inactive Publication Date: 2018-05-08
习水红四渡仙人掌产业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Edible cactus is rich in nutrients such as potassium, calcium, copper, iron, manganese, and strontium. At the same time, the content of sodium ions and other heavy metal elements is low, and it does not contain oxalic acid. It has high nutritional value and is listed as the vegetable with the most development potential In addition, edible cactus has the functions of lowering blood sugar, blood fat, blood pressure, promoting blood circulation and removing blood stasis, anti-inflammatory and detoxifying, moistening the intestines, beautifying and promoting muscle growth in terms of medical health care. Edible cactus has gradually entered various fields of our lives, but it has not yet It has been fully developed, but the technology in cactus wine is not mature enough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The cactus wine comprises the following raw materials in weight percentage: 15% of edible cactus, 70% of glutinous sorghum, 10% of wheat and 5% of distiller's yeast.

[0018] The preparation method of this cactus wine comprises the following steps:

[0019] (1) Selection of cactus: edible cactus harvested for more than two years;

[0020] (2) Thorn removal: Use a brush made of sorghum to remove the thorns from the edible cactus, wash and drain for later use;

[0021] (3) Slice: Slice the edible cactus;

[0022] (4) Cooking and fermentation: Cook edible cactus slices, glutinous sorghum, and wheat at a cooking temperature of 90-110°C, then add distiller’s yeast, ferment for 20-26 hours, then move into the wine cellar and continue to ferment for 7-15 days;

[0023] (5) Distillation and purification to obtain finished products.

Embodiment 2

[0025] The cactus wine comprises the following raw materials in weight percentage: 12% of edible cactus, 71% of glutinous sorghum, 12% of wheat and 5% of distiller's yeast.

[0026] The preparation method of this cactus wine comprises the following steps:

[0027] (1) Selection of cactus: edible cactus harvested for more than two years;

[0028] (2) Thorn removal: Use a brush made of sorghum to remove the thorns from the edible cactus, wash and drain for later use;

[0029] (3) Slice: Slice the edible cactus;

[0030] (4) Cooking and fermentation: Cook edible cactus slices, glutinous sorghum, and wheat at a cooking temperature of 90-110°C, then add distiller’s yeast, ferment for 20-26 hours, then move into the wine cellar and continue to ferment for 7-15 days;

[0031] (5) Distillation and purification to obtain finished products.

Embodiment 3

[0033] The cactus wine comprises the following raw materials in weight percentage: 17% of edible cactus, 68% of glutinous sorghum, 9% of wheat and 6% of distiller's yeast.

[0034] The preparation method of this cactus wine comprises the following steps:

[0035] (1) Selection of cactus: edible cactus harvested for more than two years;

[0036] (2) Thorn removal: Use a brush made of sorghum to remove the thorns from the edible cactus, wash and drain for later use;

[0037] (3) Slice: Slice the edible cactus;

[0038] (4) Cooking and fermentation: Cook edible cactus slices, glutinous sorghum, and wheat at a cooking temperature of 90-110°C, then add distiller’s yeast, ferment for 20-26 hours, then move into the wine cellar and continue to ferment for 7-12 days;

[0039] (5) Distillation and purification to obtain finished products.

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PUM

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Abstract

The invention discloses a cactus wine. The cactus wine comprises the following raw materials by weight: 12-17% of edible cactus, 68-71% of glutinous sorghum, 8-12% of wheat, and 3-6% of distiller's yeast. A making method of the cactus wine comprises the following steps: (1) selecting the cactus: harvesting the edible cactus growing for more than two years; (2) removing cactus thorns: removing thethorns of the edible cactus by using a brush made of sorghum, cleaning, and draining for later use; (3) cutting into slices: cutting the edible cactus into slices; (4) stewing and fermenting: stewingthe edible cactus, the glutinous sorghum and the wheat, wherein the stewing temperature is 90-110 DEG C, adding the distiller's yeast, fermenting for 20-26 hours, moving to a wine cellar, and continuing to ferment for 7-15 days; and (5) distilling and purifying to obtain a finished product. The prepared cactus wine is crystal clear, is good in color and luster and sensory feature, has an aromaticflavor and gives full play to the nutritive value and the medicinal value of the edible cactus.

Description

technical field [0001] The invention belongs to the technical field of wine and its technology, and in particular relates to a cactus wine and a production method thereof. Background technique [0002] Edible cactus is rich in nutrients such as potassium, calcium, copper, iron, manganese, and strontium. At the same time, the content of sodium ions and other heavy metal elements is low, and it does not contain oxalic acid. It has high nutritional value and is listed as the most potential vegetable In addition, edible cactus has the functions of lowering blood sugar, blood fat, blood pressure, promoting blood circulation and removing blood stasis, anti-inflammatory and detoxifying, moistening the intestines, beautifying and promoting muscle growth in terms of medical health care. Edible cactus has gradually entered various fields of our life, but it has not yet It has been fully developed, but the technology in cactus wine is not mature enough. Contents of the invention [...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 杨陶江
Owner 习水红四渡仙人掌产业有限公司
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