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Cyperus esculentus wine and preparation method thereof

A technology of oily bean and raw bean, which is applied in the field of wine making, can solve the problems of failure, achieve a long and long taste, and avoid the effect of too bitter taste

Inactive Publication Date: 2018-09-11
西南复星(北京)科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Due to the unique flavor and nutritional value of Yousha beans, attempts in the field to prepare Yousha bean wine with unique flavor and high nutritional value using Yousha beans as raw materials have not been successful.

Method used

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  • Cyperus esculentus wine and preparation method thereof
  • Cyperus esculentus wine and preparation method thereof
  • Cyperus esculentus wine and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 11

[0039] The preparation method of Maotai-flavor liquor described in the embodiment of the present invention 11:

[0040]①Preparation of raw materials: coarsely crush the sorghum after removal of impurities into 4-6 petals, and set aside; crush the remaining soybean meal after oil pressing of Yousha beans into granules, and set aside; grind high-temperature Daqu into fine powder without particles, set aside; Steam the rice husk for 20 minutes and set aside.

[0041] ②Mix the raw materials sorghum, soybean meal, bran and rice husk in a mass ratio of 5:5:1:2.5, mix evenly, and add hot water at 90°C twice to moisten the grain. The interval between two water additions is 1 hour, and the total water consumption It is 46%-50% of the total weight of raw materials, wherein the first water addition accounts for 28%-30% of the total weight of raw materials, and the second water addition accounts for 18%-20% of the total weight of raw materials.

[0042] ③The raw materials are steamed and...

Embodiment 12

[0043] The preparation method of Maotai-flavor liquor described in the embodiment of the present invention 12:

[0044] ① Preparation of raw materials: coarsely crush the sorghum after removal of impurities into 4-6 petals, and set aside; wash, dry, and crush the raw beans of Youshadou into granules, and set aside; grind high-temperature Daqu into fine powder without granules , set aside; rice husk steamed for 20 minutes, set aside.

[0045] ②Mix the raw materials sorghum, oily bean, bran and rice husk according to the mass ratio of 9.5:0.5:1:2.5, mix evenly, and add hot water at 90°C twice to moisten the grain, and the interval between two water additions is 1h. The water consumption is 46%-50% of the total weight of the raw materials, wherein the first water addition accounts for 28%-30% of the total weight of the raw materials, and the second water addition accounts for 18%-20% of the total weight of the raw materials.

[0046] ③The raw materials are steamed and gelatinize...

Embodiment 1

[0048] A Yousha bean wine and a preparation method thereof, the preparation method specifically comprising:

[0049] (1) Raw material processing: wash the oily beans and dry them at 75°C for 45 minutes to achieve the purpose of drying and preliminary ripening, and then slice them for later use.

[0050] (2) Preparation of Yousha bean wine: Soak 1 part by weight of Yousha bean slices in 9 weights of the above-mentioned Huisha wine at a weight ratio of 1:9, soak for 24 hours, and then filter to obtain Yousha bean wine.

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PUM

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Abstract

The invention relates to a Cyperus esculentus wine and a preparation method thereof. The preparation method comprises the following steps: mixing crushed or sliced Cyperus esculentus and bulk wine atthe weight ratio of 1-3:9, immersing for 24-72 h, and carrying out solid-liquid separation. The obtained liquid is the Cyperus esculentus wine. The prepared Cyperus esculentus wine has mellow and smooth and long-lasting mouthfeel, has sauce flavor and special Cyperus esculentus delicate fragrance, and has rich Cyperus esculentus mouthfeel and rich nutrients.

Description

technical field [0001] The invention relates to the field of brewing, in particular to Yousha bean wine and a preparation method thereof. Background technique [0002] Sativus Baeck (Cyperus esculentus L.Var. Sativus Baeck), also known as tiger nuts, ginseng beans, tiger beans, iron water chestnuts, underground chestnuts and underground walnuts, belongs to Cyperaceae (Cyperaceae). The herb is one of the most nutritious nuts in tropical to temperate regions. Its origin is Africa and countries along the Mediterranean Sea, and it has a long history of planting. [0003] The oily bean is very adaptable. Our country introduced the cultivation of the oily bean from Bulgaria in 1960, and it was successfully introduced and cultivated in Xinjiang in 1964. At present, it is cultivated in Heilongjiang, Beijing, Hebei, Henan, Hubei, Hunan, Shaanxi, Shanxi and Shandong. , Sichuan and other provinces and cities have oily bean planting. [0004] The fruit of Yousha Dou is sweet and delic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
CPCC12G3/04
Inventor 全龙浩吴旭民吴小江
Owner 西南复星(北京)科技有限公司
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