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Preparation method of white spirit having low degree of drunkenness

A technology of drunkenness and liquor, which is applied in the field of liquor and its preparation, can solve the problem of L-theanine reducing the drunkenness of liquor, and achieve the effect of reducing drunkenness and improving taste

Inactive Publication Date: 2014-07-23
ZHEJIANG FORESTRY UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But there is no report that L-theanine is used to reduce the intoxication of liquor

Method used

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  • Preparation method of white spirit having low degree of drunkenness
  • Preparation method of white spirit having low degree of drunkenness
  • Preparation method of white spirit having low degree of drunkenness

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1, the preparation method of low-alcoholic liquor, carries out following steps successively:

[0022] 1) Add 80g of L-theanine to 0.5L of 65% liquor, and stir to fully dissolve the L-theanine;

[0023] 2), add 65 degree liquor to the obtained product in step 1) and adjust the volume to 10L; stir evenly; get 65 degree liquor with low alcohol content.

Embodiment 2

[0024] Embodiment 2, the preparation of liquor with low alcohol content, carries out the following steps successively:

[0025] 1) Add 50g of L-theanine to 0.5L of 65% liquor, and stir to fully dissolve the L-theanine;

[0026] 2), add 65 degree liquor to the obtained product in step 1) and adjust the volume to 10L, stir evenly; get 65 degree liquor with low alcohol content.

Embodiment 3

[0027] Embodiment 3, the preparation of liquor with low alcohol content, carries out the following steps successively:

[0028] 1) Add 50g of L-theanine to 0.5L of 38% liquor, and stir to fully dissolve the L-theanine;

[0029] 2), in step 1) gain, add 38 degree liquor to be settled to 10L, stir evenly; Obtain 38 degree liquor with low alcohol content.

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Abstract

The invention discloses a preparation method of a white spirit having low degree of drunkenness. The preparation method comprises the steps of adding L-theanine to the white spirit, and mixing evenly to obtain the white spirit having a low degree of drunkenness; the content of the L-theanine in the white spirit having a low degree of drunkenness is 0.5-20g / L. The white spirit having a low degree of drunkenness prepared by the method has the characteristics of reduced degree of drunkenness and improved quality of white spirit.

Description

technical field [0001] The invention relates to a liquor and a preparation method thereof, in particular to a preparation method of a low alcohol content liquor. Background technique [0002] Chinese liquor is in full bloom. As a food, the main principle of liquor formation is to use grain starch raw materials, the wine base fermented and distilled by saccharifying enzyme bacteria, blended with seasoning after aging. Due to the differences in fermentation raw materials, koji species, fermentation forms and fermentation time, etc., the flavors of liquor are also different, forming a unique culture of distilled liquor in China. Today's drinking groups include etiquette drinking groups, rational drinking groups, irrational drinking groups, custom drinking groups, and alcohol drinking groups. Excessive drinking is undoubtedly a great damage to health, especially the cause of drunkenness. It is an indisputable fact that drunkenness can damage the liver. Reducing drunkenness is ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
Inventor 杜琪珍应浩
Owner ZHEJIANG FORESTRY UNIVERSITY
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