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Red date baijiu and preparation method thereof

The technology of jujube and liquor is applied in the field of jujube liquor and its preparation, which can solve the problems of unsatisfactory health care effect and single function of liquor, and achieve the effect of rich nutrition, simple operation and excellent health care effect

Inactive Publication Date: 2017-06-13
赵旭升
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, along with the rapid development of the economy and the continuous improvement of people's material and cultural living standards, the liquor produced by traditional brewing technology has the disadvantages of single function and unsatisfactory health care effect.

Method used

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  • Red date baijiu and preparation method thereof
  • Red date baijiu and preparation method thereof
  • Red date baijiu and preparation method thereof

Examples

Experimental program
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Effect test

preparation example Construction

[0028] figure 1 Be the flow chart of jujube liquor preparation method of the present invention, as figure 1 Shown, the preparation method of jujube liquor provided by the invention comprises the following steps:

[0029] S101: Grinding the grains and jujubes respectively, and then mixing the rice husk with the pulverized grains and jujubes to obtain a first mixture, moistening the first mixture with water and stirring evenly. Among them, the mass ratio of grain, jujube and rice husk is (3-5):1:1; during the wetting process: the temperature of water is 50°C-60°C, and the mass of water added is 1 / 1 of the mass of the first mixture 7-1 / 3; grains include one or more of millet, corn, barley, wheat, sorghum and rice.

[0030] S102: Put the product obtained in S101 into a retort and heat it. Wherein, the temperature for heating with retort is 85°C-95°C, and the time for heating with retort is 100min-200min.

[0031] S103: Take the product obtained in S102 out of the retort, pour ...

Embodiment 1

[0042] The invention provides a method for preparing koji, which includes the following steps: S201: Grinding wheat and stirring it evenly with water according to the mass ratio of 10:1 to obtain koji, and making the koji with a length of 20 cm and a width of 18 cm, A bent embryo with a height of 5cm. S202: fermenting and culturing the bent embryos at a temperature of 23° C. until the temperature of the cultured bent embryos is 28° C. and the water content is 11%, and then the cultured bent embryos are extracted to obtain koji pieces.

Embodiment 2

[0044] The invention provides a method for preparing koji, which includes the following steps: S201: Grinding wheat and stirring it evenly with water at a mass ratio of 5:1 to obtain koji, which is 25 cm long and 15 cm wide. A bent embryo with a height of 3cm. S202: fermenting and culturing the bent embryos at a temperature of 26° C. until the temperature of the cultured bent embryos is 25° C. and the water content is 13%, and then the cultured bent embryos are extracted to obtain koji pieces.

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Abstract

The invention relates to red date baijiu and a preparation method thereof. The preparation method comprises the following steps: S101, respectively crushing grains and red dates, then mixing with rich husks, so as to obtain a first mixture, and then wetting by using water and uniformly stirring; S102, loading the product obtained by S101 into a retort and heating; S103, discharging the product obtained by S102 out of the retort, adding a large amount of water, overturning, stirring, ventilating, spreading, airing, and then adding after-run; S104, adding crushed koji-pieces into the product obtained by S103, uniformly stirring and putting into a pit for fermentation, so as to obtain fermented grains; S105, uniformly mixing the fermented grains with the product obtained by S101, and loading into the retort for distilling, so as to obtain the red date baijiu. The red date baijiu provided by the invention has the advantages that the alcoholic strength is mild, date fragrance is rich, the baijiu is mellow, soft and sweet, is unique in flavor, and rich in nutriments, after the baijiu is drunk, uncomfortable symptoms such as dizziness or headache cannot occur, and the red date baijiu provided by the invention has the effects of reducing blood glucose, reducing cholesterol, cultivating Qi and enriching blood, maintaining beauty and keeping young, and the like.

Description

technical field [0001] The invention relates to the technical field of wine and its brewing method, in particular to a jujube liquor and a preparation method thereof. Background technique [0002] Jujube, also known as jujube and dried jujube, originated in China and has been planted in China for more than 4,000 years. It has been listed as one of the "five fruits" (peach, plum, plum, apricot, and jujube) since ancient times. It contains Substances that inhibit cancer cells and even transform cancer cells into normal cells. It is recorded in Chinese herbal medicine books that red dates are sweet and warm in nature, and belong to the spleen and stomach meridian. Nutrients such as vitamin A, vitamin C, calcium and various amino acids. Jujube can improve human immunity and inhibit cancer cells, and pharmacological studies have found that jujube can promote the production of white blood cells, lower serum cholesterol, increase serum albumin, and protect the liver; people who o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12C12H6/02
CPCC12G3/02C12H6/02
Inventor 赵旭升刘红霞和朝军齐建勇程彦伟
Owner 赵旭升
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