Double-state juice wine brewing method
A technology of wine dew and compound bacteria, which is applied in the field of wine making, can solve the problems of disjointed and uncoordinated taste of flavor liquor, achieve high economic value and improve the effect of liquor yield
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Embodiment 1
[0026] Choose candied sugar solution: 1.2 tons of mango candied sugar solution, with a sugar content of 33 degrees (100 catties of sugar solution has 33 catties of white sugar), containing fruit acid, citric acid, pulp, fiber, glycerin, edible salt, and sodium metabisulfite.
[0027] Concentration standardization: the concentration of sugar solution is reduced to 1.08 tons of sugar solution with 25 refraction degrees and 0.12 tons of sugar solution with 15 refraction degrees, and the mass ratio of the two is 9:1.
[0028] Sterilization; the sugar solution is boiled and kept for five minutes, and then the sugar solution is measured at 26 refraction and 17 refraction respectively.
[0029] Adjust the pH: Adjust the pH (pH value) to 4.5-5.
[0030] Saccharification and fermentation: pump the sugar liquid with a refractive index of 17 into a 300-liter seed tank and blow it down to room temperature, add the compound bacteria, stir it evenly and continue blowing it for 30 minutes. ...
Embodiment 2
[0033] Choose candied sugar solution: 1.2 tons of papaya candied sugar solution, with a sugar content of 29 degrees (100 catties of sugar solution has 29 catties of white sugar), containing fruit acid, citric acid, pulp, fiber, glycerin, edible salt, and sodium metabisulfite.
[0034] Concentration standardization: the concentration of sugar solution is reduced to 1.08 tons of sugar solution with 25 refraction degrees and 0.12 tons of sugar solution with 15 refraction degrees, and the mass ratio of the two is 9:1.
[0035] Sterilization; the sugar solution is boiled and kept for five minutes, and then the sugar solution is measured at 26 refraction and 17 refraction respectively.
[0036] Adjust the pH: Adjust the pH (pH value) to 4.5-5.
[0037] Saccharification and fermentation: pump the sugar liquid with a refractive index of 17 into a 300-liter seed tank and blow it down to room temperature, add the compound bacteria, stir it evenly and continue blowing it for 30 minutes. ...
Embodiment 3
[0040] Solid-state fermentation of pulp:
[0041] Wash the glutinous rice, steam it and let it cool.
[0042] Pulp: Take the pulp left on the core after being sliced by our company's pretreatment class, after marinating 2 parts of salt and 0.3 parts of sodium metabisulfite
[0043] One part is completely dissolved in the solution soaked in 80 parts of water for 30 minutes and picked up for use.
[0044] Mixing: 5 parts of glutinous rice, 3 parts of pulp, add rhizopus and sweet wine koji and mix evenly. Dig a groove in the middle.
[0045] Saccharification and fermentation: After 24 hours, it can be seen that the rhizopus is covered with glutinous rice balls, and the color of the rice balls begins to turn gray. 36 hours Visible liquid overflow in the groove. The rice balls start to soften. After 72 hours, the groove is filled with liquid, and the sugar content has 39 refraction degrees. Add high-grade liquor to stop the saccharification. Filter and set aside to obtain ...
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