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Strong flavor type fructus hippophae Baijiu and preparation method thereof

A technology of seabuckthorn fruit and strong aroma, which is applied in the field of wine making, can solve the problems of single taste and great influence on the human body, and achieve the effects of improving comprehensive nutrition, improving pungency, and good health effects

Inactive Publication Date: 2017-07-04
ANHUI YUNJIU GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, traditional liquor generally has a high alcohol content, which has a greater impact on the human body, and has a single taste, almost no vitamins, trace elements, etc., all of which are water and ethanol

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A Luzhou-flavored sea-buckthorn fruit liquor is characterized in that it comprises the following components in percent: 15% of compound pulp extract, 0.5% of stevia extract, 0.4% of peppermint oil, and the balance of Luzhou-flavored liquor, wherein, The compound fruit pulp extract comprises the following components in percentage content: 5% of lantern fruit, 4% of rose hip, 3% of mauve berry, 3% of honey, and the balance of sea buckthorn fruit.

[0022] The preparation steps of compound pulp extract are as follows:

[0023] 1) Weigh the raw materials according to the weight ratio, wash the lantern fruit, rose hips, and sea buckthorn fruit, and beat them, then add edible alcohol with an alcohol content of 35 degrees twice the weight of the sea buckthorn fruit, and heat and stir for 30 minutes;

[0024] 2) Filtrate, retain the filter residue, reflux the filtrate under reduced pressure for 1.5 h, and then concentrate under reduced pressure to 1 / 5 of the volume of the origi...

Embodiment 2

[0030] A Luzhou-flavored sea-buckthorn fruit liquor is characterized in that it comprises the following components in percentage content: 25% of compound pulp extract, 1% of stevia extract, 0.8% of peppermint oil, and the balance of Luzhou-flavored liquor, wherein, The compound fruit pulp extract comprises the following components in percentage content: 8 percent of lantern fruit, 6 percent of rose hip, 2 percent of moss berry, 2 percent of honey, and the balance of sea buckthorn fruit.

[0031] The preparation steps of compound pulp extract are as follows:

[0032] 1) Weigh the raw materials according to the weight ratio, wash the lantern fruit, rose hips, and sea buckthorn fruit, and then beat them, then add edible alcohol with 2.5 times the weight of the sea buckthorn fruit and 35 degrees alcohol content, and heat and stir for 35 minutes;

[0033] 2) Filtrate, retain the filter residue, reflux the filtrate under reduced pressure for 1.5 h, and then concentrate under reduced...

Embodiment 3

[0039] A Luzhou-flavored sea-buckthorn fruit liquor is characterized in that it comprises the following components in percentage content: 30% of compound pulp extract, 2% of stevia extract, 1% of peppermint oil, and the balance of Luzhou-flavored liquor, wherein, The compound fruit pulp extract comprises the following components in percentage content: 6% of lantern fruit, 5% of rose hip, 4% of moss berry, 4% of honey, and the balance of sea buckthorn fruit.

[0040] The preparation steps of compound pulp extract are as follows:

[0041] 1) Weigh the raw materials according to the weight ratio, wash the lantern fruit, rose hips, and sea buckthorn fruit, and then beat them, then add edible alcohol with 2.5 times the weight of the sea buckthorn fruit and 40% alcohol content, and heat and stir for 40 minutes;

[0042] 2) Filtrate, retain the filter residue, reflux the filtrate for 2 hours under reduced pressure, and then concentrate under reduced pressure to 1 / 4 of the volume of t...

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Abstract

The invention provides strong flavor type fructus hippophae Baijiu and a preparation method thereof. The strong flavor type fructus hippophae Baijiu is prepared from the following components according to percentage content: 10 percent to 30 percent of a compound fruit pulp extracting solution, 0.5 percent to 2 percent of stevia rebaudiana extract, 0.2 percent to 1 percent of peppermint oil and the balance of strong flavor type Baijiu. According to the strong flavor type fructus hippophae Baijiu, compound fruit pulp and the strong flavor type Baijiu are compounded at a ratio; a fruit flavor is increased on the basis of an original fruit flavor and the taste is rich and sweet, is mellow and has a long aftertaste; the mouth feel has a rich hierarchy and the spicy taste of traditional Baijiu is improved; the fruit pulp contains rich nutrient elements and is used for brewing, and effective components are easily dissolved out, so that the comprehensiveness of nutrients is improved; the strong flavor type fructus hippophae Baijiu has a good health-care effect and is suitable for a lot of people to drink.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a Luzhou-flavor seabuckthorn fruit liquor and a preparation method thereof. Background technique [0002] Baijiu is a kind of distilled liquor unique to China and one of the seven largest distilled liquors in the world. Made from starch or sugary raw materials or fermented mash and distilled, it is also called shochu, Laobaigan, Shaodaozi, etc. The wine is colorless (or yellowish) transparent, with a pure and pure aroma, sweet and refreshing in the mouth, and has a high alcohol content. After storage and aging, it has a compound aroma mainly composed of esters. It is traditionally believed that white wine has the function of invigorating blood circulation and dredging channels, helping medicine, increasing appetite, eliminating fatigue, cultivating sentiment, making people light and refreshing, and drinking a small amount of white wine can dilate small blood vessels, reduce the ...

Claims

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Application Information

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IPC IPC(8): C12G3/04
CPCC12G3/04
Inventor 王传山
Owner ANHUI YUNJIU GRP
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