Method of manufacturing maca kaoliang spirit
A production method and technology for sorghum wine, which are applied in the preparation of alcoholic beverages and other directions, can solve the problems that the effect of tranquilizing oral liquid is not very obvious, the drug has side effects, etc., and achieve the effects of a long and fragrant taste, a good taste and a simple production process.
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[0010] A kind of preparation method of maca sorghum wine is as follows:
[0011] 1. First wash the maca, dry it, and roughly crush it.
[0012] 2. The coarsely crushed maca is crushed by ultrasonic spray pulverization to make 200-300 mesh maca powder, so as to improve the extraction efficiency.
[0013] 3. Blend 60°C sorghum liquor with purified water to make 45°C sorghum liquor, and let it stand for about a month to allow the wine molecules and water molecules to fully fuse together.
[0014] 4. Extract maca sorghum wine according to the weight ratio of sorghum wine: maca powder=35:1, and the alcohol content of maca sorghum wine is 42°C.
[0015] 5. First coarse filter and then fine filter.
[0016] 6. Sterilize the finished wine with the bacteria plate filtration sterilization method.
[0017] 7. Filling.
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