Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of distilled peppermint liquor

A technology for mint liqueur and mint, which is applied in the field of preparation of distilled mint liqueur, can solve problems such as unfavorable physical and mental health of consumers, increase in product cost, deviation, etc., and achieve the effects of saving investment in fixed assets, mellow taste, and reducing manufacturing cost.

Inactive Publication Date: 2003-04-23
李洁
View PDF1 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This extraction process has the following disadvantages: 1. There is a large amount of sediment attached to the wine, and the finished product production process needs to be sterilized. The result is that the quality stability of the finished wine is poor; 2. The mint wine produced by the extraction process cannot guarantee the purity of the mint wine due to the addition of pigments and spices in the preparation and blending process, which deviates from the principle of "green consumption" and is not conducive to the physical and mental health of consumers; 3 , extraction process production and mint wine taste jerky incongruous

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0011] specific implementation plan

[0012] The preparation method of distilled mint wine of the present invention is carried out according to the following steps:

[0013] Soak the rice for 3 hours, wash it three times to make the rice grains clean, put it into the steamer, rehydrate the rice, and then put it into the steamer until the center of the rice does not have the phenomenon of being caught; spread it to cool, the temperature is 22-26, accompanied by the koji, and the amount of koji is used as the input 0.3% of rice (the koji is self-made koji), the rice with good koji is fermented in the cylinder, the pre-fermentation period is carried out for 72-90 hours, the fermentation temperature is less than 28-32 ℃, when the pre-fermentation period is completed and transferred to the post-fermentation period, the Cleaned and fresh mint leaves without rotten leaves are put into the fermentation tank and fermented together with rice, the addition amount is rice: fresh mint leav...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The preparation method of distitted peppermint liquor incldues the following steps: soaking rice, washing and cooking, spreading and drying, mixing with distillers' yeast at 22-26 deg.C, fermenting in fermentation cylinder, front fermentation time is 72-92 hr. and fermentation temp. is below 28-22 deg.C, them making rear fermentation, adding cleaned fresh peppermint leaf into fermentation cylinder, fermenting together with rice, in which the mixing ratio of rice: peppermint leaf is 7:2.8-4, fermentation temp. is 28-30 deg.C, making distillation to obtain distilled liquors which respectively can contains 60, 48 and 42 per cent alcohol, ageing for above 3 months, regulating liquor flavour, quality checking and bottling so as to obtain the invented product.

Description

technical field [0001] The invention relates to a preparation method of drinking wine, in particular to a preparation method of distilled mint wine. Background technique [0002] Chinese invention patent (patent application number 93110901.9) discloses a kind of preparation method of peppermint wine, this method mainly is to prepare mint grass soaking juice with wine or alcohol soaking mint grass, then with the prepared mint grass soaking juice, with white wine, Pigment, spices and water are prepared and blended as raw materials. This extraction process has the following disadvantages: 1. There is a large amount of sediment attached to the wine, and the finished product production process needs to be sterilized. The result is that the quality stability of the finished wine is poor; 2. The mint wine produced by the extraction process cannot guarantee the purity of the mint wine due to the addition of pigments and spices in the preparation and blending process, which deviates...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 李洁
Owner 李洁
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com