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Preparation method of yolk wine

A production method and egg yolk technology, applied in the preparation of alcoholic beverages and other directions, can solve the problems of different nutritional values, not very consistent with the pursuit of consumers' health, etc., and achieve the effect of simple and easy methods, enriching product types, and prolonging human life.

Pending Publication Date: 2021-01-05
QINGDAO LANGYATAI GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Although there are many related reports on nutritious wines mentioned above, the nutritional value of the wines prepared from different raw materials is also different. Therefore, the nutritious wines in the prior art do not very much meet consumers' pursuit of health.

Method used

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  • Preparation method of yolk wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] 1.1 Preparation of egg yolk liquid

[0034] (1) Egg yolk: choose fresh eggs, make the egg white and egg yolk separate, keep the egg yolk, and weigh;

[0035] (2) Sterilization: Break the egg yolk, add equal weight of sterile water to mix, keep at 62°C for 40 minutes to sterilize, and keep stirring;

[0036] (3) Filtration: filter the sterilized egg yolk liquid with a 20-mesh gauze filter.

[0037] 1.2 Preparation of egg yolk wine

[0038] (1) Water and granulated sugar: Cool the boiled water for later use, then dissolve the granulated sugar and emulsifier in water in advance.

[0039] (2) Stirring: mix egg yolk liquid, castor sugar and emulsifier, and stir evenly;

[0040] (3) Blending: Add food-grade alcohol, brandy, and essence to the egg yolk liquid for mixing, and homogenize for 10 minutes with a homogenizer. Note: The container should be cleaned and sterilized with clean water first, and the operating tools must be sterilized in boiling water for 5 minutes (tha...

Embodiment 2

[0044] 1.1 Preparation of egg yolk liquid

[0045] (1) Egg yolk: choose fresh eggs, make the egg white and egg yolk separate, keep the egg yolk, and weigh;

[0046] (2) Sterilization: Break the egg yolk, add equal weight sterile water to mix, keep at 60°C for 30 minutes to sterilize, and keep stirring;

[0047] (3) Filtration: filter the sterilized egg yolk liquid with a 20-mesh gauze filter.

[0048] 1.2 Preparation of egg yolk wine

[0049] (1) Water and granulated sugar: Cool the boiled water for later use, then dissolve the granulated sugar and emulsifier in water in advance.

[0050] (2) Stirring: mix egg yolk liquid, castor sugar and emulsifier, and stir evenly;

[0051] (3) Blending: Add food-grade alcohol, brandy, and essence to the egg yolk liquid for mixing, and homogenize with a homogenizer for 5 minutes. Note: The container should be cleaned and sterilized with clean water first, and the operating tools must be sterilized in boiling water for 5 minutes (that is...

Embodiment 3

[0055] 1.1 Preparation of egg yolk liquid

[0056] (1) Egg yolk: choose fresh eggs, make the egg white and egg yolk separate, keep the egg yolk, and weigh;

[0057] (2) Sterilization: Break the egg yolk, add equal weight sterile water to mix, keep at 65°C for 50min to sterilize, and keep stirring;

[0058] (3) Filtration: filter the sterilized egg yolk liquid with a 20-mesh gauze filter.

[0059] 1.2 Preparation of egg yolk wine

[0060](1) Water and granulated sugar: Cool the boiled water for later use, then dissolve the granulated sugar and emulsifier in water in advance.

[0061] (2) Stirring: mix egg yolk liquid, castor sugar and emulsifier, and stir evenly;

[0062] (3) Blending: Add food-grade alcohol, brandy, and essence to the egg yolk liquid for mixing, and homogenize with a homogenizer for 15 minutes. Note: The container should be cleaned and sterilized with clean water first, and the operating tools must be sterilized in boiling water for 5 minutes (that is, boi...

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Abstract

The invention discloses a preparation method of yolk wine, and belongs to the technical field of wine preparation. The preparation method comprises the following steps of: firstly, preparing yolk liquid; then, adding granulated sugar and an emulsifier into the yolk liquid, mixing and uniformly stirring; then, adding food-grade alcohol, brandy and essence into the yolk liquid, mixing, homogenizingfor a period of time, then filtering, filtering the prepared liquid by using a 100-mesh filter screen, retaining the filtrate, and discarding the filter residue; and finally, bottling the filtrate toobtain a finished product. The yolk wine prepared by the preparation method disclosed by the invention not only has the fragrant and sweet flavor of wine, but also retains the nutritional value of eggyolk, can supplement various trace elements for a human body by frequent drinking, can also clean the lipid peroxide in the body and prevent the generation of free radicals, and has great benefits for delaying human aging and prolonging human life. The yolk wine disclosed by the invention fills the blank in the field of prepared wine, enriches the product types, meets the market demand, and has good market prospects and economic benefits.

Description

technical field [0001] The invention relates to the technical field of wine preparation, in particular to a method for preparing egg yolk wine. Background technique [0002] Along with improving constantly of living standard, people have had new requirement to the quality of life, and what people pursue is to contain the nutritive wine that multiple nutritional labeling is beneficial to human body health, prolongs life and prolongs life. [0003] The research reports on nutritional wine in the prior art mainly contain: [0004] Application number 201910410059.0 discloses a brandy nutritional wine and its preparation method and application. The components of the brandy nutritional wine include: in parts by mass, 40-60 parts of brandy base wine, 1-4 parts of yew extract, and Torreya torreya extract 1-4 parts of red date extract, 1-4 parts of wolfberry extract, 1-4 parts of black date extract, 1-4 parts of ginseng extract, 0.5-2 parts of astragalus extract, 0.5 parts of collag...

Claims

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Application Information

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IPC IPC(8): C12G3/05
CPCC12G3/05
Inventor 李悦明徐建春徐炳政李丹
Owner QINGDAO LANGYATAI GRP
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