Fruit peel-eggshell rice wine beverage

Abstract

The invention relates to the field of food processing and discloses a fruit peel-eggshell rice wine beverage. The fruit peel-eggshell rice wine beverage is prepared from the following raw materials: sticky rice, watermelon peel, shaddock peel, dragon fruit peel, banana peel, pineapple peel, eggshell, zinnia, cornflower, turpinia formosana, Pellionia minima Makino, Cudrania tricuspidata, bark of Chinese redbud, German lactobacillus and sweet distiller's yeast. The fruit peel-eggshell rice wine beverage is fragrant, sweet and delicious, has a proper viscosity and is capable of quenching thirsty and hunger and suitable for people of all ages; the sticky rice is ground before preparation, so that the time is saved; rice grains are diminished after the grinding, so that the drinking is facilitated; the fruit peels and the eggshell which are rich in nutrition and wide in sources are recycled, so that the cost is saved by 17.6%; after the fruit peels and the eggshell are subjected to lactobacillus fementation, the separation of beneficial components is promoted, so that the gastrointestinal functions are protected, the taste of the rice wine is enriched, the fermentation of the rice wine is accelerated, the working efficiency is improved, and the utilization rate of the raw materials is increased; and by virtue of low-temperature fermentation of the rice wine, the fusion of material components is promoted, the absorption is benefited, the taste is mild, the fragrance is strong, and the bright color is maintained, so that the buy desire of customers is increased, and the sales volume is increased by 8.2%.

Description

technical field [0001] The invention mainly relates to the field of food processing, in particular to a peel and eggshell rice wine beverage. Background technique [0002] Traditional rice wine is a low-alcohol fermented wine prepared from glutinous rice through cooking, pouring rice, and fermentation. It is rich in nutrients, rich in protein, amino acids, vitamins and minerals, and has high health value. Blood stasis, removing wind and dampness, warming the kidneys and helping yang, and enhancing immunity, but the rice wine on the market now has a high sugar content and a single taste and nutrition, which cannot meet the taste and nutritional needs of consumers. [0003] In this application, the fruit peel and eggshell are used for rice wine fermentation, turning waste into treasure, which can enrich the nutrition of rice wine, increase the color and luster, improve the taste, and meet the taste, nutrition and health needs of different consumers. Contents of the invention...

AI Technical Summary

Problems solved by technology

[0002] Traditional rice wine is a low-alcohol fermented wine prepared from glutinous rice through cooking, pouring rice, and fermentation. It is rich in nutrients, rich in protein, amino acids, vitamins and minerals, and has high health value. Stasis, remove wind and dampness, warm kidney and help yang, enhance immunity, but the rice wine on the market now has a high sugar content, and the taste and nutrition are single, which cannot meet the taste and nutritional needs of consumers

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