Herb-tea fruit/vegetable yellow wine and preparation method thereof

Abstract

The invention discloses a herb-tea fruit / vegetable yellow wine and a preparation method thereof. Aiming at the problems of high alcoholic strength, strong flavor, high heat productivity, inadaptability to summer drink and the like of the common yellow wine, the method employs the technical proposal that: utilizing a plurality of raw and auxiliary materials having the advantages of nutritive characteristics and the like, such as Chinese medicinal herbs for herb tea, cool fruits (vegetables), glutinous rice and the like; using a pure saccharifying fermenting agent and an active dry yeast to carry out the compound fermentation with a plurality of raw and auxiliary materials; and using Chinese medicinal herb leaching liquor for herb tea and cool fruit (vegetable) juice instead of brewing waterso as to reduce the alcoholic strength and the heat value of the yellow wine, increase the content of the dry extractive, increase the nutrients and the content of the yellow wine, enhance the health-care functions for clearing away the heat and relieving the summer heat and improve the mouth feel. The yellow wine tastes, elegant, pure, sweet and thick, has peculiar flavor and has the characteristics of both yellow wines and fruit wines.

Description

technical field [0001] The invention relates to a herbal tea fruit / vegetable rice wine brewed by using various raw and auxiliary materials such as herbal medicine, cool fruit (vegetable) and glutinous rice and a preparation method thereof. Background technique [0002] The production process of ordinary rice wine mostly uses the enzymes and yeasts in naturally cultivated wheat koji or koji for saccharification or fermentation, uses grain raw materials for fermentation, and adds caramel for coloring, resulting in relatively high alcohol content of rice wine, high calorific value, high calorific value, and taste. Strong, not refreshing taste, heavy burnt bitterness, insufficient nutrients and content, lack of comprehensive health care functions, not suitable for drinking in four seasons. [0003] Rice wine has a high calorific value and a large calorific value, which is related to the fermentation of raw materials with high calorie content. At present, there is no very effect...

AI Technical Summary

Problems solved by technology

At present, there is no very effective method to reduce the calorific value of rice wine. Physical methods such as chilling, adding ice cubes, or adding other beverages are used to reduce the calorific value of rice wine. These methods only improve the taste and fail to fundamentally solve the problem of high calorific value of rice wine. The problem is that I still feel hot after drinking

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