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Nut liquor and preparation method thereof

A technology of liquor and nuts, applied in the field of nut liquor and its preparation, can solve the problems of wasting resources, polluting the surrounding environment, spoilage, etc., and achieve the effects of maintaining the balance of bacterial colonies, long aftertaste, and protecting the liver

Inactive Publication Date: 2015-11-18
ANHUI YUNJIU GRP
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0002] There are many rice wine production enterprises in our country, and rice wine waste is the main by-product in the wine making industry. If these wastes are not disposed of in time, they will deteriorate, not only wasting precious resources, but also seriously polluting the surrounding environment.

Method used

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Embodiment Construction

[0017] A nut liquor is characterized in that it is made from the following raw materials in parts by weight (kg):

[0018] Rice wine distilled grains 400, rice 100, chaff 100, almond 10, walnut kernel 30, angelica 1, Caulis Spatholobus 3, donkey-hide gelatin 4, raspberry 1, Daqu 25, tea polyphenol 0.5, xylooligosaccharide 0.5.

[0019] The preparation method of described nut liquor, comprises the following steps:

[0020] (1) Add 5-6 times of water to decoct angelica, spatholobus, donkey-hide gelatin, and raspberry for 40-50 minutes, filter to remove residue, and spray-dry the obtained filtrate to make powder to obtain medicinal powder;

[0021] (2) Put the almonds and walnuts into the oven, roast them until they are fragrant, discharge them, and crush them to obtain nut powder;

[0022] (3) Crush the rice wine grains and set aside; soak the rice in twice the amount of water for 12 hours, remove and drain, mix with medicinal powder and crushed rice wine grains, add double the...

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Abstract

The invention discloses nut liquor and a preparation method thereof. The nut liquor is characterized by being prepared from the following raw materials in parts by weight: 400-450 parts of waste grains of yellow wine, 100-110 parts of rice, 100-110 parts of rice husk, 10-12 parts of apricot kernel, 30-34 parts of semen juglandis, 1-2 parts of radix angelica sinensis, 3-4 parts of suberect spatholobus stem, 4-5 parts of colla corii asini, 1-2 parts of fructus rubi, 25-30 parts of parts of yeast for making hard liquor, 0.5-1 part of tea polyphenol and 0.5-0.7 parts of xylooligosaccharide. The liquor disclosed by the invention is produced from the waste grains of yellow wine, so that the production chain of a yellow wine plant is extended, and the produced liquor is mellow and rich and is relatively long in aftertaste; by carrying out puffing treatment on the rice husk, the raw material is looser; by adding the tea polyphenol which has a selective bacteriostatic action, an inhibiting effect is taken on lactobacillus which is a bacterium for producing acid while an effect of keeping bacterial colony balance is taken on such fungi as mould, so as to avoid the situation that the acid content in fermented materials increases rapidly during accumulating and fermenting; the added xylooligosaccharide is capable of protecting liver; and in addition, the nut liquor disclosed by the invention is also capable of enriching blood.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a nut liquor and a preparation method thereof. Background technique [0002] There are many rice wine production enterprises in our country, and rice wine waste is the main by-product in the wine making industry. If these wastes are not disposed of in time, they will deteriorate, not only wasting precious resources, but also seriously polluting the surrounding environment. Yellow rice wine distilled grains are rich in aroma substances and contain certain residual starch, protein and other effective components. The distiller's grains are fully and effectively utilized comprehensively, which can not only reduce environmental pollution, but also save food and reduce costs. Therefore, the comprehensive utilization of yellow rice wine is of great significance to the resource development and environmental protection of our country. Especially in the era of low-carb...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04A61K36/736A61P7/06A61K31/702A61K35/36
Inventor 王传山
Owner ANHUI YUNJIU GRP
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