Unlock instant, AI-driven research and patent intelligence for your innovation.

Refreshing rice wine beverage suitable for drinking 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, restriction of consumer groups, difficult to drink in four seasons, etc., to improve nutrition and health care value, increase nutrition and health care ingredients, Solve the effect of bad taste

Active Publication Date: 2015-07-29
CHENGDU JULONG BIOLOGY TECH
View PDF5 Cites 0 Cited by
  • 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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Refreshing rice wine beverage suitable for drinking in four seasons and preparation method thereof
  • Refreshing rice wine beverage suitable for drinking in four seasons and preparation method thereof
  • Refreshing rice wine beverage suitable for drinking in four seasons and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] The components of the refreshing rice wine beverage suitable for drinking in four seasons and the mass parts of the components in this embodiment are:

[0044]

[0045] 1. Preparation of plant extract

[0046] Take 20g (0.02 parts by mass) dried gardenia products, 8g (0.008 parts by mass) dried wolfberry products, 8g (0.008 parts by mass) dried Polygonatum odoratum products, 8g (0.008 parts by mass) dried honeysuckle products and 8g (0.008 parts by mass) For dried mulberry products, crush the five kinds of dry products and add 18 times their total mass, that is, 936g of pure rice wine, soak them at room temperature until various dry products are softened, and then heat the soaked mixture to 75°C, stirring and leaching at this temperature for 40 minutes, then filtering, adding 10 times the total mass of the above five kinds of dry products to the resulting filter residue, that is, 520g of pure rice wine, then heating it to 75°C, stirring and leaching at this temperature Afte...

Embodiment 2

[0059] The components of the refreshing rice wine beverage suitable for drinking in four seasons and the mass parts of the components in this embodiment are:

[0060]

[0061] 1. Preparation of plant extract

[0062] Take 30g (0.03 parts by mass) dried gardenia products, 16g (0.016 parts by mass) dried wolfberry products, 16g (0.016 parts by mass) dried Polygonatum odoratum products, 16g (0.016 parts by mass) dried honeysuckle products and 16g (0.016 parts by mass) Mulberry leaf dry products, crush the five dry products and add 19 times their total mass, namely 1786g of pure rice wine, soak them at room temperature until the various dry products soften, and then heat the soaked mixture to 80℃, stirring and leaching at this temperature for 35 minutes, then filtering, adding 11 times the total mass of five kinds of dry products to the resulting filter residue, namely 1034g pure rice wine, then heating it to 80℃, stirring and leaching at this temperature for 35 minutes Filter, combin...

Embodiment 3

[0075] The components of the refreshing rice wine beverage suitable for drinking in four seasons and the mass parts of the components in this embodiment are:

[0076]

[0077] 1. Preparation of plant extract

[0078] Take 50g (0.05 parts by mass) dried gardenia products, 24g (0.024 parts by mass) dried wolfberry products, 24g (0.024 parts by mass) dried Polygonatum odoratum products, 24g (0.024 parts by mass) dried honeysuckle products and 24g (0.024 parts by mass) For mulberry leaf dried products, crush the five kinds of dried products and add 20 times their total mass, namely 2920g of pure rice wine, soak them at room temperature until various dry products are softened, and then heat the soaked mixture to 85°C, stirring and leaching at this temperature for 30 minutes, then filtering, adding 12 times the total mass of the above five kinds of dry products, that is, 1752g of pure rice wine, to the resulting filter residue, then heating it to 85°C, and stirring and leaching at this t...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

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 particularly relates to rice wine beverages and a preparation method thereof. Background technique [0002] Rice wine, also known as sweet wine or fermented rice, is made from glutinous rice through cooking, saccharification and fermentation processes. Traditional rice wine has the characteristics of high sugar content, high acidity, high viscosity, strong greasy taste, and hot and dry nature. It is only suitable for drinking in cold winter and early spring. Inappropriate drinking can also cause various discomfort symptoms such as heat and heat. Therefore, the seasonality of rice wine consumption has been very obvious for a long time, and the number of consumers is very limited, which hinders the development of rice wine industry. However, rice wine is a kind of food with high nutritional value, not only contains a variety of amino acids, vitamin B 1 Vitamin B 2 , Niacin, vitamin B 6 , Cal...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(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