Novel baijiu based on plant raw stock and preparation method thereof

Abstract

The invention discloses novel baijiu based on plant raw stock and a preparation method thereof. The novel baijiu is formed by mixing alcohol and the plant raw stock according to a preset proportion, the plant raw stock is an extracting solution of an ultramicro molecular group form composed of volatile substance components in plants, water soluble substance components and / or fat soluble substance components. According to the novel baijiu, the plant raw stock of the ultramicro molecular group form is used for replacing existing essence, saccharin and water, the raw stock is of the ultramicro molecular group form, the fusion between the raw stock and the liquor base is good, and the blended baijiu is soft in taste; meanwhile, the natural plant raw stock is used for replacing the essence and the saccharin, and the adverse effect of chemical additives on the body is avoided, the product quality is improved, and therefore the novel baijiu better meets the requirement for the taste and healthcare effect of high-end baijiu products.

Description

technical field [0001] The invention relates to the technical field of wine making, in particular to a novel liquor based on plant essence. The present invention also relates to a preparation method of the above-mentioned novel liquor. Background technique [0002] According to different brewing methods, the current domestic liquor can be basically divided into pure grain solid-state fermented liquor and new craft liquor. Pure grain solid-state fermentation liquor is a traditional brewing process, mainly using grain as raw material, and obtaining liquor after high-temperature distillation. New technology liquor appeared in the 1960s, mainly using "three essences and one water" (that is, alcohol, essence, saccharin and water) for blending. The emergence of new craft liquor has saved the cost of producing liquor and reduced consumption, thereby satisfying the huge demand of modern people for liquor. However, because saccharin and water are both macromolecular structures of ...

AI Technical Summary

Problems solved by technology

However, because saccharin and water are both macromolecular structures of the white wine prepared by blending, the fusion with alcohol is poor, resulting in a slightly poor taste of the white wine produced by blending, and additives such as essence and saccharin contained in the white wine are harmful to the taste of alcohol. It is not beneficial to the human body, which limits the quality of the product and makes it unable to meet the taste and health requirements of high-end products

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