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Suaeda glauca wine and brewing process thereof

The technology of Suaeda salsa and Suaeda can be applied in the field of Suaeda wine, which can solve the problems of strong wine taste, poor taste, difficult taste, etc., and achieve the effect of reducing taste and harm.

Pending Publication Date: 2022-02-22
盘锦大工碱蓬生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The preparation method of a kind of dark tea wine beverage in the above-mentioned patent has the following disadvantages: the preparation method of the wine product lacks a secondary fermentation process, the wine product is fermented once, the taste is difficult and the taste is strong, making the taste poor

Method used

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  • Suaeda glauca wine and brewing process thereof
  • Suaeda glauca wine and brewing process thereof
  • Suaeda glauca wine and brewing process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A brewing process of Suaeda salsa wine, comprising the following steps:

[0040] S1: Take Suaeda salsa and rice, wash and dry for later use;

[0041] S2: Extract the cell stock solution of Suaeda salsa by supercritical extraction method;

[0042] S3: take the Suaeda salsa described in S1 separately, and obtain Suaeda salsa powder through crushing and screening;

[0043] S4: Wash and soak the rice described in S1, mix the Suaeda salsa cell stock solution with the rice at a ratio of 1:2, soak for 12 hours, drain the rice, steam it and let it cool to 25°C, add distiller’s yeast and stir evenly, and put it in an environment of 20-35°C Down fermentation 8-15 days, filter and collect its filtrate, i.e. rice fermented liquid;

[0044] S5: Take the cell stock solution and rice fermentation liquid and mix them at a ratio of 1:1, and mix them at 60-80°C for 10 minutes. After cooling to room temperature, slowly add Suaeda salsa powder into the fermenter, the total salt content o...

Embodiment 2

[0046] A brewing process of Suaeda salsa wine, comprising the following steps:

[0047] S1: Take Suaeda salsa and barley, wash and dry for later use;

[0048] S2: Extract the cell stock solution of Suaeda salsa by supercritical extraction method;

[0049] 9S3: Separately take the Suaeda salsa described in S1, and obtain Suaeda salsa powder through crushing and screening;

[0050] S4: Take the barley described in S1, wash and soak, mix the Suaeda salsa cell stock solution with the barley at a ratio of 1:2, soak for 12 hours, drain the barley, steam it and let it cool to 25°C, add distiller’s yeast and stir evenly, and put it in an environment of 20-35°C Ferment for 8-15 days, filter and collect its filtrate, i.e. barley fermented liquid;

[0051] S5: Mix the cell stock solution with the barley fermentation solution at 1:1, mix at 60-80°C for 10 minutes, and after cooling to room temperature, slowly add Suaeda salsa powder into the fermentation tank, the total salt content of ...

Embodiment 3

[0053] A brewing process of Suaeda salsa wine, comprising the following steps:

[0054] S1: take Suaeda salsa and wheat, wash and dry for later use;

[0055] S2: Extract the cell stock solution of Suaeda salsa by supercritical extraction method;

[0056] S3: take the Suaeda salsa described in S1 separately, and obtain Suaeda salsa powder through crushing and screening;

[0057] S4: Take the wheat described in S1, wash and soak, mix the Suaeda salsa cell stock solution with the wheat at a ratio of 1:2, soak for 12 hours, drain the wheat, steam it and let it cool to 25°C, add distiller’s yeast and stir evenly, and put it in an environment of 20-35°C Down fermentation 8-15 days, filter and collect its filtrate, i.e. wheat fermented liquid;

[0058]S5: Take the cell stock solution and wheat fermentation liquid and mix them at a ratio of 1:1, and mix them at 60-80°C for 10 minutes. After cooling to room temperature, slowly add Suaeda salsa powder into the fermenter, the total sal...

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Abstract

The invention relates to a suaeda glauca wine and a brewing process thereof. The brewing process comprises the following steps: taking suaeda glauca and grains, washing and airing for later use, and extracting a suaeda glauca cell stock solution of suaeda glauca by using a supercritical extraction method; taking suaeda glauca, crushing and screening to obtain suaeda glauca powder; cleaning and soaking grains, mixing the suaeda glauca cell stock solution with the grains in a ratio of 1: 2, soaking for 12 hours, draining the grains, steaming, spreading and cooling to 20-30 DEG C, adding distiller's yeast, uniformly stirring, fermenting at 20-35 DEG C for 8-15 days, filtering and collecting filtrate, namely the grain fermentation liquor. According to the method, suaeda glauca cell sap is collected through a supercritical extraction method and matched with barley for pre-fermentation, suaeda glauca powder is intermittently added again for secondary fermentation, wine liquid obtained after primary fermentation is stimulated, and the effect of secondary fermentation is achieved, so that the acidity is reduced, the taste of the suaeda glauca wine is improved, some alcohol substances are decomposed, and harm to a human body is reduced.

Description

technical field [0001] The invention relates to the technical field of Suaeda salsa wine, in particular to a Suaeda salsa wine and a brewing process thereof. Background technique [0002] Suaeda salsa tender seedlings are delicious and nutritious, rich in fat, protein, crude fiber, minerals, trace elements and multivitamins; for example, the protein content of Suaeda salsa is 30% higher than that of cabbage, and the fat content is 1.4-1.5 times higher than that of cabbage. Compounds are 20% higher; in Suaeda salsa protein, the content of essential amino acids for human body is close to the complete protein index given by the World Health Organization, which is better than spirulina, soybean and eggs. [0003] The Chinese patent application number is 2018103021760, which discloses a method for preparing a dark tea wine beverage. Black tea is extracted to obtain black tea juice, and then rice is soaked in the black tea juice, and the soaked rice is steamed into rice. The prep...

Claims

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Application Information

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IPC IPC(8): C12G3/021C12G3/022C12G3/026
CPCC12G3/021C12G3/022C12G3/026
Inventor 李泓胜尚伟龙许建强罗凡华崔守军
Owner 盘锦大工碱蓬生物科技有限公司
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