Preparation method of longstamen onion bulb liquor
A technology of liquor and glutinous rice, which is applied in the preparation of alcoholic beverages, can solve the problems of not following the concept of medication, it is difficult to show the concept of compatibility of medicinal materials, and it is difficult to ensure the application effect, so as to enrich the wine culture, improve the quality and flavor. , the effect of improving the flavor of wine
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Embodiment 1
[0020] Take 5kg of fresh and ripe scallions and 10kg of gualou respectively, wash them, drain the water, grind them into a fine slurry with a homogenizer, add 100kg of Luzhou-flavor liquor, reflux and extract at 60°C for 2.5 hours, put them at room temperature, and place Put it into the storage tank, seal it, and let it stand for 60 days, then centrifuge to remove the medicine dregs and wine lees, take the supernatant, put it into the wine storage tank, seal it, put it into the freezer, and store it at 0.5-1°C for 15 days. Then, under the environment of 0.5-1° C., adopt 0.2um membrane microfiltration to obtain the scallion liquor of the present invention.
Embodiment 2
[0022] Take 7.5kg of fresh and mature scallions and 15kg of gualou respectively, wash them, drain the water, grind them into a fine slurry with a homogenizer, add 100kg of Maotai-flavored liquor, reflux extraction at 60°C for 2.5 hours, and put them at room temperature. Put it in a storage tank, seal it, and let it stand for 60 days, then centrifuge to remove the medicine dregs and wine lees, take the supernatant, put it in a wine storage tank, seal it, put it in a freezer, and store it at 0.5-1°C for 15 days , and then adopt 0.2um membrane microfiltration under the environment of 0.5-1 ℃ to obtain the scallion liquor of the present invention.
Embodiment 3
[0024] Take 5kg of fresh and mature scallions and 10kg of gualou respectively, wash them, drain the water, use a homogenizer to crush them into a fine slurry, add 100kg of Fen-flavor liquor, reflux and extract at 60°C for 2.5 hours, put them at room temperature, and put them in In the storage tank, seal it, let it stand for 60 days, centrifuge to remove the dregs and wine lees, take the supernatant, put it in the wine storage tank, seal it, put it into the freezer, and store it at 0.5-1℃ for 15 days, then Under the environment of 0.5-1°C, the scallion liquor of the present invention is obtained by adopting 0.2um membrane microfiltration.
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