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Sea-buckthorn fruit grain wine and its brewing method

A seabuckthorn fruit and grain wine technology, applied in the preparation of alcoholic beverages, etc., can solve problems such as single taste, unsuitable for some people's drinking habits, and single nutrition, so as to achieve refreshing taste, simple and easy brewing method, and healthy drinking Health effect

Inactive Publication Date: 2006-11-08
哈尔滨中米科技投资集团有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many kinds of rice wine, white wine and fruit wine made from berries in China, but they generally have the defects of single nutrition and single taste, which are not suitable for some people's drinking habits. Therefore, the development of It is very important to develop new wine products

Method used

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Examples

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Embodiment Construction

[0013] An example is given below to describe in detail.

[0014] The raw materials for the preparation of seabuckthorn grain wine are composed of selenium-enriched glutinous rice, seabuckthorn fruit juice, and rice wine koji. Weigh 80 kg of selenium-enriched glutinous rice, 19.5 kg of seabuckthorn fruit juice, and 0.5 kg of rice wine koji, totaling 100 kg. The ingredients account for 80%, 19.5% and 0.5% of the total weight in turn, and they are reserved; 1 / 4 of the weight of the reserved rice wine koji, that is, 0.125 kg of rice wine koji is added to the raw material of 19.5 kg of sea buckthorn fruit juice, fermented, and reserved ; Rinse 80 kg of selenium-enriched glutinous rice raw materials with water, soak them in water for 10-15 hours, take out the soaked selenium-enriched glutinous rice from the water, and steam them in a drawer. Cool, then mix the remaining 0.375 kg of rice wine koji into the cooled selenium-enriched glutinous rice, put them into the wine vat, compact t...

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PUM

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Abstract

The sea-buckthorn fruit-grain liquor is prepared with selenium-rich glutinous rice 75-85 wt%, sea-buckthorn fruit juice 14-24 wt% and rice wine yeast 0.3-1.0 wt%. The brewing process includes preparing material; adding rice wine yeast into sea-buckthorn fruit juice to ferment; washing, soaking, steaming and cooling selenium-rich glutinous rice; adding rice wine yeast into glutinous rice to ferment in jar or tank; mixing fermented sea-buckthorn fruit juice into the fermented glutinous rice; further fermentation to obtain raw liquor liquid; high temperature sterilizing and filtering to obtain the sea-buckthorn fruit-grain liquor. The sea-buckthorn fruit-grain liquor has rich nutrients, taste of both fruit wine and rice liquor and function of raising body's immunity.

Description

technical field [0001] The invention belongs to wine products and a preparation and processing method thereof, and mainly relates to a health wine combined with fruit and rice and a brewing method thereof. Background technique [0002] With the improvement of people's living standards in our country, people's demand for wine is getting higher and higher. Not only do they have different requirements for the taste of wine, but more importantly, they pay more and more attention to the nutritional value of wine. Be the first demand. At present, there are many kinds of rice wine, white wine and fruit wine made from berries in China, but they generally have the defects of single nutrition and single taste, which are not suitable for some people's drinking habits. Therefore, the development of It is very important to develop new wine products. Contents of the invention [0003] The object of the present invention is exactly to the problem that above-mentioned prior art exists, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 王民太刘恒兴王庆
Owner 哈尔滨中米科技投资集团有限公司
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