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Spirulina white spirit and preparation method thereof

A technology of spirulina and white wine, which is applied in the field of food processing, can solve the problems of wasting resources, polluting the surrounding environment, spoilage, etc., and achieves the effects of long aftertaste, enhancing immunity and protecting the liver

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

AI Technical Summary

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 kind of spirulina liquor is characterized in that it is made from the following raw materials in parts by weight (kg):

[0018] Rice wine grains 400, rice 100, chaff 100, red bean 10, buckwheat flour 4, spirulina powder 10, astragalus 4, Acanthopanax 2, ginseng 1, rhodiola 1, Daqu 25, tea polyphenols 0.5, oligomer Xylose 0.5.

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

[0020] (1) Add astragalus, Acanthopanax, Ginseng, and Rhodiola with 5-6 times the water and cook for 40-50 minutes, filter and remove the residue, and the obtained filtrate is spray-dried to make a powder to obtain a medicinal powder;

[0021] (2) Add double the amount of water to the red beans for grinding to obtain red bean milk;

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

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Abstract

The invention discloses spirulina white spirit and a preparation method thereof. The spirulina white spirit is prepared from the following raw materials in parts by weight: 400-450 parts of waste distiller's grains, 100-110 parts of rice, 100-110 parts of rice husk, 10-11 parts of red beans, 4-5 parts of buckwheat flour, 10-11 parts of spirulina powder, 4-5 parts of astragalus membranaceus, 2-3 parts of radix acanthopanacis semticosi, 1-2 parts of ginseng, 1-2 parts of rhodiola rosea L., 25-30 parts of yeast for making hard liquor, 0.5-1 part of tea polyphenol, and 0.5-0.7 part of xylo-oligosaccharide. According to the spirulina white spirit and the preparation method thereof, the waste distiller's grains are taken as the raw material for preparing the white spirit, so that the production chain of a yellow rice wine plant is extended, and the prepared white spirit is mellow and plump, and long in aftertaste; the rice husk is subjected to puffing treatment, so that the raw material is loose; the tea polyphenol with selective bacteriostatic action is added, so that bacteria, such as lactic acid bacteria, capable of generating acid is inhabited, while bacterial colony balance of fungi, such as mould, is maintained, and therefore, the problem that the acid content of the fermented materials increases rapidly during stacking and fermenting is solved; the added xylo-oligosaccharide can protect the liver, and in addition, the spirulina white spirit also can boost the immunity.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a spirulina 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 lo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/12A61K36/82A61P37/00C12H6/02
Inventor 王传山
Owner ANHUI YUNJIU GRP
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