Method for producing peppermint flavored mixed liquor

A production method and wine preparation technology, which is applied in the field of wine-making technology, can solve the problems of unsatisfactory aroma diversity and single type, and achieve the effect of increasing aroma and health care function, and overflowing aroma

Inactive Publication Date: 2015-03-18
吕亚英
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Problems solved by technology

[0003] At present, the aroma types of liquor on the market mainly include sauce-flavored type, strong-flavored type, light-flavored type, rice-flavored type, etc. Not

Method used

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Examples

Experimental program
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Effect test

Embodiment

[0018] A kind of processing step of mint-flavored wine preparation:

[0019] (1) Raw materials: The main raw materials for wine making are 50% sorghum, 10% corn, 10% rice, 15% wheat and 15% glutinous rice.

[0020] (2) Crushing section: The crushing section is to crush the raw materials, but the crushing rate of the raw materials has a great relationship with the quality of the final product. For this reason, we use double-roll crushing, and the passing rate of the 80-mesh sieve does not exceed 20%.

[0021] (3) Grits moistening section: In order to ensure that the fermentation process is slow in the front, straight in the middle, and slow in the end, we adopt the process of moistening the grits before steaming, and moisten the crushed raw materials with 80°C hot water.

[0022] (4) Distillation section: Slow distillation and graded wine picking are adopted. When distilling, first pick 1.5kg of wine head, then divide into front distillate, middle distillate, and rear distilla...

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PUM

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Abstract

The invention belongs to the field of brewing process, and particularly discloses a method for producing peppermint flavored mixed liquor. According to the method, a traditional distilled spirit production process of China is utilized, a traditional theory of herbal medicinal liquor in China is combined, and a modern scientific and technical means is applied, so that the health value and practical value of peppermint can be improved and utilized, and peppermint can be developed into a functional health food. The peppermint flavored mixed liquor belongs to high-grade natural plant flavored nutritional liquor, and is organically mixed by plant essence and distilled spirit, so that the smell and health function of distilled spirit can be improved, and people enjoy the feeling of mellow, mild, fragrant and durable taste brought by the liquor.

Description

technical field [0001] The invention belongs to the field of brewing technology, in particular to a method for producing mint-flavored prepared wine. Background technique [0002] Edible wine is a kind of health drink, which can promote blood circulation, dredge meridians and activate collaterals, and dispel rheumatism. my country is the hometown of wine, the birthplace of wine culture, and one of the earliest wine-making countries in the world. The brewing of wine has a long history in China. In the thousands of years of cultural development in China, the development of wine and culture is basically carried out simultaneously. [0003] At present, the aroma types of liquor on the market mainly include sauce-flavored, strong-flavored, light-flavored, rice-flavored, etc., which are not only single, but also unable to meet people’s needs for diverse flavors, especially pure natural plant-flavored liquors. It is becoming more and more a trend. Contents of the invention [...

Claims

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Application Information

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IPC IPC(8): C12G3/07C12G3/02
CPCC12G3/06C12G3/02
Inventor 吕亚英
Owner 吕亚英
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