Fruit-vegetable-flavor healthy liquor and brewing method thereof

A technology of fruity and vegetable aroma and white wine, which is applied in the field of white wine brewing, can solve the problems of limited research and application, and achieve the effect of simple production process, easy operation, and good extraction effect

Inactive Publication Date: 2020-01-21
李桂丽
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

my country is rich in plant, Chinese herbal medicine and fruit resources, most of which have unique aroma and taste, and can be used to extract seasoning liquid for liquor seasoning, but there are not many researches and applications in this area

Method used

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  • Fruit-vegetable-flavor healthy liquor and brewing method thereof
  • Fruit-vegetable-flavor healthy liquor and brewing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A fruit-vegetable-flavored health-preserving white wine is prepared from the following raw materials in parts by weight: the main ingredients are 80 parts of sorghum, 30 parts of corn, 10 parts of wheat, 5 parts of rice and 5 parts of millet; the auxiliary materials are 5 parts of burdock; It is 50 parts of fruit and vegetable mixture, 5 parts of wolfberry, 5 parts of prickly pear fruit, and 3 parts of monk fruit.

[0029] The fruit and vegetable mixture is obtained by mixing apple juice, kiwi fruit juice and tomato juice according to the weight ratio of 1:2:3.

[0030] A method for brewing fruit and vegetable-flavored healthy and health-preserving liquor, comprising the following steps:

[0031] (1) Weigh sorghum, corn, wheat, rice and millet according to the proportion, grind them separately and mix them evenly to obtain the mixed main ingredients, then add hot water with 70% weight of the above mixed main ingredients and a temperature of 80°C to moisten the materials...

Embodiment 2

[0042] A fruit-vegetable-flavored health-preserving white wine prepared from the following raw materials in parts by weight: the main ingredients are 90 parts of sorghum, 35 parts of corn, 15 parts of wheat, 8 parts of rice and 8 parts of millet; the auxiliary materials are 10 parts of burdock; It is 65 parts of fruit and vegetable mixture, 8 parts of wolfberry, 6 parts of cactus fruit, and 5 parts of Luo Han Guo.

[0043] The fruit and vegetable mixture is obtained by mixing apple juice, kiwi fruit juice and tomato juice in a weight ratio of 1:3:5.

[0044] A method for brewing fruit and vegetable-flavored healthy and health-preserving liquor, comprising the following steps:

[0045] (1) Weigh sorghum, corn, wheat, rice and millet according to the proportion, grind them separately and mix them evenly to obtain the mixed main ingredients, then add hot water with 70% weight of the above mixed main ingredients and a temperature of 85°C to moisten the materials, and the soaking t...

Embodiment 3

[0056] A fruit-vegetable-flavored health-preserving liquor, prepared from the following raw materials in parts by weight: 100 parts of sorghum, 40 parts of corn, 20 parts of wheat, 10 parts of rice and 10 parts of millet as main ingredients; 15 parts of burdock as auxiliary materials; It is 80 parts of fruit and vegetable mixture, 10 parts of wolfberry, 8 parts of prickly pear fruit, and 8 parts of monk fruit.

[0057] The fruit and vegetable mixture is obtained by mixing apple juice, kiwi fruit juice and tomato juice in a weight ratio of 1:5:6.

[0058] A method for brewing fruit and vegetable-flavored healthy and health-preserving liquor, comprising the following steps:

[0059] (1) Weigh sorghum, corn, wheat, rice and millet according to the proportion and grind them separately and mix them evenly to obtain the mixed main ingredients, then add 70% of the weight of the above mixed main ingredients and hot water at a temperature of 90°C to moisten the materials, soaking time ...

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Abstract

The invention discloses a fruit-vegetable-flavor healthy liquor and a brewing method thereof, and belongs to the technical field of liquor brewing. The fruit-vegetable-flavor healthy liquor is prepared from the following raw materials: main materials which include sorghum, corn, wheat, rice and millet, a burdock auxiliary material and other ingredients which include a mixture of fruits and vegetables, fructus lycii, Opuntia ficus-indica and siraitia grosvenorii. Fermentation is performed on the mixed juice of fruits and vegetables, and secondary distillation is performed on the fermented juiceand a prepared base liquor, so that the fruit-vegetable-flavor health liquor with pure taste is obtained. The production process is simple, and has easy operation and raw materials of low cost, the obtained liquor has mixed flavor of kiwi fruit, apples and tomatoes, unique taste and rich and pure taste, has immunity improving, aging resistance, tumor resistance and other health care effects, andis suitable for drinking of adults.

Description

technical field [0001] The invention relates to the technical field of liquor brewing, in particular to a fruit and vegetable-flavored healthy and health-preserving distilled liquor and a brewing method thereof. Background technique [0002] Baijiu is a kind of distilled liquor unique to China and one of the eight major distilled liquors in the world. It is made from starch or sugary raw materials or fermented and distilled. Also known as Shaojiu, Laobaigan, and Burning Knife. The quality of the wine is colorless (or light yellow) transparent, the smell is pure and fragrant, the mouth is sweet and refreshing, and the alcohol content is high. After storage and aging, it has a compound aroma mainly composed of esters. A variety of wines made from koji and distiller's saccharification starter, using starch (sugar), cooking, saccharifying, fermenting, distilling, aging and blending. [0003] The seasoning in baijiu is the final artistic processing of the base wine with a small...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/021C12G3/022C12G3/023C12G3/024C12G3/026C12H6/02
CPCC12G3/021C12G3/022C12G3/023C12G3/024C12G3/026C12H6/02
Inventor 李桂丽
Owner 李桂丽
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