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Chinese yam liquor and brewing method thereof

A technology of yam and liquor, which is applied in the field of yam liquor and its brewing, and can solve the problems of strong irritation and spicy taste of liquor

Inactive Publication Date: 2012-12-19
赵红丽
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And adopt general raw material liquor koji, the liquor taste of brewing is pungent, and irritating is strong

Method used

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  • Chinese yam liquor and brewing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] (1) Impurity removal of raw materials: Sieve and winnow the dried Chinese yam slices, rice, glutinous rice, millet, and peas to remove impurities contained in the above raw materials.

[0033] (2) Raw material processing: Weigh 33 parts of Chinese yam tablets, wash them, soak them in warm water until they are soft but not rotten, and then crush them; weigh 32 parts of rice, 27 parts of glutinous rice, and 7 parts of millet, and mix them. Wash with pure water, just wash twice; the white turbid liquid can make the wine clear. Weigh 1 portion of peas, wash them, add pure water, put them in a high-pressure cooking pot, and cook them thoroughly.

[0034] (3) Activation of distiller's koji: take yellow rice wine koji with 2.0% of the total amount of raw materials, and activate the distiller's koji with purified water at 28-30°C.

[0035] (4) Vat fall: Put the processed raw materials into a sterilized container, and add activated koji and 2 to 3 times the pure brewing water i...

Embodiment 2

[0041] (1) Impurity removal of raw materials: Sieve and winnow the used yam tablets, rice, glutinous rice, millet and peas to remove impurities contained in the above raw materials.

[0042](2) Cleaning of raw materials: Weigh 35 parts of Chinese yam tablets, wash them, soak them in warm water until they are soft but not rotten, and then crush them; weigh 30 parts of rice, 25 parts of glutinous rice, and 8 parts of millet, and mix them. Wash with pure water, just wash twice; the white turbid liquid can make the wine clear. Weigh 2 portions of peas, clean them, add pure water, put them in a high-pressure cooking pot, and cook them thoroughly.

[0043] (3) Activation of distiller's yeast: take yellow rice wine koji with 2.5% of the total amount of raw materials, and activate the distiller's yeast with pure water at 28-30°C.

[0044] (4) Falling into the vat: put the processed raw materials into a sterilized container, and add activated distiller's yeast and 2 to 3 times pure wa...

Embodiment 3

[0050] (1) Impurity removal of raw materials: Sieve and winnow the used yam tablets, rice, glutinous rice, millet and peas to remove impurities contained in the above raw materials.

[0051] (2) Cleaning of raw materials: Weigh 37 parts of Chinese yam tablets, wash them, soak them in warm water until they are soft but not rotten, and then crush them; weigh 28 parts of rice, 23 parts of glutinous rice, and 9 parts of millet, and mix them. Wash with pure water, just wash twice; the white turbid liquid can make the wine clear. Weigh 3 portions of peas, clean them, add pure water, put them in a high-pressure cooking pot, and cook them thoroughly.

[0052] (3) Distiller's koji activation: Weigh yellow rice wine koji with 3.0% of the total amount of raw materials, and activate the distiller's koji with purified water at 28-30°C.

[0053] (4) Falling into the vat: put the processed raw materials into a sterilized container, and add activated distiller's yeast and 2 to 3 times pure w...

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Abstract

The invention discloses a Chinese yam liquor which is prepared from the following raw materials: 33-37 parts of Chinese yam, 28-32 parts of rice, 23-27 parts of glutinous rice, 7-9 parts of millet, 1-3 parts of pea, pure water of which the weight is 2-3 times bigger than the total weight of the above raw materials, and raw yellow wine yeast which accounts for 2.0-3.0% of the total amount of the raw materials. Compared with the traditional liquor, the Chinese yam liquor prepared by the process can emit fragrance of yellow wine and contains nutrient contents of yellow wine; and the Chinese yam liquor tastes aromatic, mellow and sweet, and has special fragrance of mixed Chinese yam and pea. Thus, the Chinese yam liquor is a relatively high-class distilled liquor.

Description

technical field [0001] The invention relates to the field of wine brewing, in particular to Chinese yam liquor and a brewing method thereof. Background technique [0002] Huai yam is sweet, mild in nature and non-toxic. It is the first of the four major Huai medicines. It was a tribute to the imperial palace in ancient times and is now a treasure of national medicine. Huai yam has a long history. It has been recorded in the Ming Dynasty Pharmacopoeia "Compendium of Materia Medica", and it has been known as the "king of the yam family" since ancient times. The content of yam polysaccharide, allantoin, protein, saponin, iron, calcium and zinc contained in Chinese yam is much more than that of common yam. It is not only nutritious but also has high medicinal value. As one of the most important tonic materials in traditional Chinese medicine, the biggest difference between Chinese yam and other commonly used tonics, such as ginseng, codonopsis, and astragalus, is also its bigg...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 赵红丽
Owner 赵红丽
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