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Kudzuvine root alcoholic beverage and preparation method thereof

A technology for alcoholic beverages and kudzu root powder, which is applied in the preparation of alcoholic beverages, pharmaceutical formulations, plant raw materials, etc., to achieve the effect of eliminating fatigue

Inactive Publication Date: 2018-01-05
贵州万牛酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention intends to provide a kudzu root alcoholic drink to solve the problem in the prior art that it meets the taste needs of people of different genders and has health care effects at the same time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Embodiment 1: a kind of preparation method of kudzu root alcoholic beverage comprises the following steps of preparation:

[0032]Step 1. Soaking and steaming: wash 10 parts of glutinous rice and 5 parts of lotus seeds, soak for 12-16 hours, remove and drain, mix with 10 parts of kudzu root powder, cook in a rice steamer to obtain clinker;

[0033] Step 2. Stirring fermentation: After cooling the clinker with water, add 0.6 parts of sweet wine koji and stir evenly, put it in a container and seal it for fermentation. The fermentation temperature is controlled at 25-35°C, and the time is controlled at 24-36 hours. The taste is sweet The wine can be taken out by taste;

[0034] Step 3, extraction juice: Mix 2 parts of Chinese yam, 2 parts of Chinese yam, 2 parts of papaya, 2 parts of hawthorn, 1 part of medlar, 5 parts of honey and 1 part of jujube seed in clean water and wash , after cleaning, crush it with a knife, add water to the crushed mixture and preheat it, extrac...

Embodiment 2

[0037] The difference between embodiment 2 and embodiment 1 is that the parts by weight of each raw material are: 13 parts of glutinous rice, 10 parts of lotus seeds, 13 parts of kudzu root powder, 8 parts of honey, 2 parts of yam, 2 parts of cinnamon , 2 parts of Luo Han Guo, 2 parts of Xiangyu, 2 parts of papaya, 2 parts of hawthorn, 1 part of amomum, 1 part of wolfberry, 1 part of cumin, 1 part of jujube seed and 0.7 part of rum Distiller's yeast.

Embodiment 3

[0038] The difference between embodiment 3 and embodiment 1 is that the parts by weight of each raw material are: 15 parts of glutinous rice, 10 parts of lotus seeds, 15 parts of kudzu root powder, 10 parts of honey, 3 parts of yam, 3 parts of cinnamon , 3 parts of Luo Han Guo, 3 parts of Xiangyu, 3 parts of papaya, 3 parts of hawthorn, 2 parts of amomum, 2 parts of wolfberry, 2 parts of cumin, 2 parts of jujube seed and 0.8 part of rum Distiller's yeast.

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PUM

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Abstract

The invention discloses a kudzuvine root alcoholic beverage and a preparation method thereof in the technical field of food processing. The kudzuvine root alcoholic beverage is prepared from the following materials: 10 to 15 parts of sticky rice, 5 to 10 parts of lotus seed, 10 to 15 parts of kudzuvine root powder, 5 to 10 parts of honey, 2 to 3 parts of yam, 2 to 3 parts of cinnamon, 2 to 3 partsof grosvenor momordica fruit, 2 to 3 parts of citron fruit, 2 to 3 parts of common floweringquince fruit, 2 to 3 parts of hawthorn fruit, 1 to 2 parts of villous amomum fruit, 1 to 2 parts of wolfberry fruit, 1 to 2 parts of fennel fruit, 1 to 2 parts of spina date seed and 0.6 to 0.8 part of sweet wine yeast. The kudzuvine root alcoholic beverage which is obtained by mixing wine, mixed extractive juice and Chinese herbal medicine decoction according to the preparation method disclosed by the invention integrates sweet fragrance, wine aroma, fruit fragrance and medicinal fragrance; the kudzuvine root alcoholic beverage is mainly sweet, has a proper taste of wine and a moderate sweet and sour taste, and tastes smooth; the kudzuvine root alcoholic beverage belongs to a purely natural beverage, is pollution-free and good for health, can replace medication to treat diseases, and is rich in nutritional value, and after being drunk for a long term, the kudzuvine root alcoholic beverage canclear heat and remove toxicity and prolong life; and the kudzuvine root alcoholic beverage is suitable for men and women.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a kudzu root alcoholic beverage and a preparation method thereof. Background technique [0002] Pueraria lobata is a leguminous vine plant, mainly distributed in my country's Hebei, Shandong, Jiangsu, Hubei, Anhui, Shinan and other places. The nutritional components in Pueraria lobata are complete and the main component is starch, up to 40% of which contains high dietary fiber content. In addition, Pueraria lobata is rich in more than a dozen trace elements and minerals necessary for human body, such as iron, phosphorus, selenium, and zinc. The other chemical constituents in Pueraria root are mainly isoflavones, puerarins, alkaloids and so on. Pueraria lobata has a variety of physiological functions, including protecting cardiomyocytes, lowering blood sugar and blood lipids, improving memory and anti-oxidation. Due to the rich nutritional components and physiological fu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04A61K36/9064A61P1/14A61P39/02
Inventor 陈永涛
Owner 贵州万牛酒业有限公司
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