Tasty and refreshing rice wine drink drinkable in four seasons and preparation method thereof

A rice wine beverage, refreshing technology, applied in the field of rice wine beverage and its preparation, can solve the problems of dry rice wine, easy to get angry, consumer group restrictions, difficult to drink in four seasons, etc., to improve nutrition and health care value, increase nutrition and health care components, Solve the effect of bad taste

Active Publication Date: 2014-07-23
CHENGDU JULONG BIOLOGY TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the adoption of these measures can improve the mouthfeel of aerated rice wine juice to a certain extent, it still fails to solve the shortcomings of traditional rice wine that is dry in nature and easy to get angry after drinking, so its consumer groups are still limited, and it is difficult to serve as a drink for four seasons. drinking, and its taste needs to be further improved

Method used

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  • Tasty and refreshing rice wine drink drinkable in four seasons and preparation method thereof
  • Tasty and refreshing rice wine drink drinkable in four seasons and preparation method thereof
  • Tasty and refreshing rice wine drink drinkable in four seasons and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] The composition and the mass parts of each component during the refreshing rice wine drink batching that is suitable for drinking in four seasons described in the present embodiment are:

[0044]

[0045] 1. Preparation of plant extract

[0046] Take 20g (0.02 mass parts) dried gardenia products, 8g (0.008 mass parts) dried wolfberry products, 8g (0.008 mass parts) dried Polygonatum odoratum products, 8g (0.008 mass parts) honeysuckle dried products and 8g (0.008 mass parts) Mulberry leaf dry product, after described five kinds of dry products are crushed, add its total mass 18 times, i.e. in the puree rice wine of 936g, soak at room temperature until various dry products are softened, then the mixture liquid that soaks is heated to 75°C, stir and leach at this temperature for 40 minutes and then filter, add 10 times the total mass of the above five dry products to the obtained filter residue, that is, 520g of puree rice wine, then heat it to 75°C, stir and leach at ...

Embodiment 2

[0059] The composition and the mass parts of each component during the refreshing rice wine drink batching that is suitable for drinking in four seasons described in the present embodiment are:

[0060]

[0061] 1. Preparation of plant extract

[0062] Take 30g (0.03 parts by mass) of dried gardenia, 16g (0.016 parts by mass) of dried wolfberry, 16g (0.016 parts by mass) of Polygonatum odoratum, 16g (0.016 parts by mass) of dried honeysuckle and 16g (0.016 parts by mass) Dried mulberry leaf product, after the five kinds of dry products are broken, add 19 times of its total mass, that is, in the raw rice wine of 1786g, soak at room temperature until various dry products are softened, then heat the mixed material liquid obtained by soaking to 80°C, stirred and leached at this temperature for 35 minutes and then filtered, added 11 times the total mass of five dry products to the resulting filter residue, that is, 1034g of puree rice wine, then heated to 80°C, stirred and leach...

Embodiment 3

[0075] The composition and the mass parts of each component during the refreshing rice wine drink batching that is suitable for drinking in four seasons described in the present embodiment are:

[0076]

[0077] 1. Preparation of plant extract

[0078] Take 50g (0.05 parts by mass) of dried gardenia, 24g (0.024 parts by mass) of dried wolfberry, 24g (0.024 parts by mass) of Polygonatum odoratum, 24g (0.024 parts by mass) of dried honeysuckle and 24g (0.024 parts by mass) Dried mulberry leaf products, after the five kinds of dry products are broken, add 20 times of its total mass, i.e. in the raw rice wine of 2920g, soak at room temperature until various dry products are softened, then heat the mixed material liquid obtained by soaking to 85°C, stir and leach at this temperature for 30 minutes and then filter, add 12 times the total mass of the above five dry products to the obtained filter residue, that is, 1752g of puree rice wine, then heat it to 85°C, stir and leach at t...

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Abstract

The invention relates to a tasty and refreshing rice wine drink drinkable in the four seasons. The tasty and refreshing rice wine drink is prepared by mixing following components in parts by weight: 50-70 parts of raw pulp rice wine, 27-45 parts of drinking water, 1.0-3.0 parts of plant leach liquor, 1.0-1.5 parts of maltodextrin, 0.05-0.3 part of yeast extract, 0.05-0.25 part of concentrated fruit juice, 0.05-0.15 part of rice wine essence and 0.002-0.006 part of white lemon essence, wherein the plant leach liquor is obtained by adopting a method comprising the following steps: taking 0.02-0.05 part by mass of dried cape jasmine fruit, 0.008-0.024 part by mass of dried medlar, 0.008-0.024 part by mass of dried polygonatum odoratum, 0.008-0.024 part by mass of dried honeysuckle and 0.008-0.024 part by mass of dried mulberry leaf, adding the five dried products into the raw pulp rice wine, heating, stirring and extracting twice, and putting filtrate together after filtering. The rice wine drink provided by the invention is fresh and cool in taste, attractive in colour and taste and strong in rice wine flavour and is drinkable in the four seasons.

Description

technical field [0001] The invention belongs to the field of beverage wine processing, and in particular relates to a rice wine drink and a preparation method thereof. Background technique [0002] Rice wine, also known as sweet wine or fermented rice wine, is made from glutinous rice as the main raw material through cooking, saccharification and fermentation. Traditional rice wine has the characteristics of high sugar content, high acidity, high viscosity, strong greasy taste, hot and dry nature, etc. It is only suitable for drinking in cold winter and early spring, and improper drinking will cause many discomfort symptoms such as dryness and heat in the body , so the consumption seasonality of rice wine has been very obvious for a long time, and the consumer groups are very limited, which has hindered the development of rice wine industry. However, rice wine is a food with high nutritional value, not only containing a variety of amino acids, vitamin B 1 , Vitamin B 2 , ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/06A61K36/8969A61K36/899A61P29/00A61P1/16
Inventor 刘继勇许洪霖赵定锡姚开贾冬英
Owner CHENGDU JULONG BIOLOGY TECH
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