Mulberry leaf chrysanthemum wine and preparation method thereof
A technology of mulberry chrysanthemum wine and mulberry leaves, which is applied in the preparation of alcoholic beverages, medical formulas, medical preparations containing active ingredients, etc., can solve the problems of taste, poor coordination, lack of elegance and delicateness, etc., and achieve easy gelatinization, odor Elegant and pleasant, the effect of saturated water absorption is low
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Embodiment 1
[0043] A kind of mulberry chrysanthemum wine, takes the raw material that meets national food hygiene standard according to following parts by weight:
[0044] Waxy sorghum 70kg, Daqu 10kg, chrysanthemum 5kg, mulberry leaves 5kg, kudzu root 10kg.
[0045] (1) Wash the glutinous sorghum with appropriate amount of water for 3 times, drain the water, soak in water for 3 days, the ratio of rice to water is 1:3, and the temperature is controlled at 10-15°C. Change the water every 24 hours during the soaking process. After 3 days, spread the soaked glutinous sorghum in a cool and dry place for 20-28 hours. ,spare.
[0046] (2) pulverize the kudzu root, chrysanthemum, mulberry leaves and Daqu in the above parts by weight, pass through a 40-mesh sieve, mix evenly, and set aside.
[0047] (3) Steam the glutinous sorghum in (1) in the grate for 30 minutes, open the lid and quickly pour about 20kg of water evenly on the glutinous sorghum, and stir slightly to make the glutinous sorghum...
Embodiment 2
[0053] A kind of mulberry chrysanthemum wine, takes raw material according to following parts by weight:
[0054] Waxy sorghum 40kg, fragrance Daqu 15kg, chrysanthemum 2.5kg, mulberry leaves 2.5kg, kudzu root 40kg.
[0055] (1) Wash the glutinous sorghum with appropriate amount of water for 3 times, drain the water, soak in water for 3 days, the ratio of rice to water is 1:2, and the temperature is controlled at 10-15°C. Change the water every 24 hours during the soaking process. After 3 days, spread the soaked glutinous sorghum in a cool and dry place for 20-28 hours. ,spare.
[0056] (2) Pulverize the kudzu root, chrysanthemum, mulberry leaves and Daqu in the above parts by weight, pass through a 40-mesh sieve, and mix evenly to obtain Dadian and traditional Chinese medicine auxiliary powder, which are set aside.
[0057] (3) Steam the glutinous sorghum in (1) in the grate for 30 minutes, open the lid and quickly pour about 15kg of water evenly on the glutinous sorghum, an...
Embodiment 3
[0063] A kind of mulberry chrysanthemum wine, takes raw material according to following parts by weight:
[0064] Waxy sorghum 60kg, fragrance Daqu 13kg, chrysanthemum 1kg, mulberry leaves 1kg, kudzu root 25kg. The production process is as follows:
[0065] (1) Wash the glutinous sorghum with appropriate amount of water for 3 times, drain the water, soak in water for 3 days, the ratio of rice to water is 1:2, and the temperature is controlled at 10-15°C. Change the water every 24 hours during the soaking process. After 3 days, spread the soaked glutinous sorghum in a cool and dry place for 20-28 hours. ,spare.
[0066] (2) Pulverize the kudzu root, chrysanthemum, mulberry leaves and fragrance-type Daqu in the above parts by weight, pass through a 40-mesh sieve, mix evenly, and set aside.
[0067] (3) Steam the glutinous sorghum in (1) in a grate for 30 minutes, open the lid and quickly pour about 18kg of water evenly on the glutinous sorghum, and stir slightly to make the g...
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