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Making method of black bean alcohol liquor

A production method, the technology of udonol alcohol, is applied in the production field of udonol liquor, which can solve the problems of high alcohol content, which is unfavorable for health preservation and physical health, so as to maintain the integrity of body functions, prevent arteriosclerosis, and reduce blood viscosity Effect

Inactive Publication Date: 2015-10-21
HEILONGJIANG JINSAIBEI LIQUOR IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention is to overcome the problem in the background technology that the alcohol content of traditional brewed liquor is high, which is unfavorable for health preservation and health, and provides a method for making Udou alcohol liquor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] (1) Screened black beans: choose mature and full-grained soybeans; crush 500g of screened black beans, soak them in 2500g of water for 24 hours, and cook them at 40°C for 12 hours; (2). After cooking, the black soybean aqueous solution is cooled, filtered and separated. (3) Prepare raw wine brewed from pure grains and stored for more than one year, and blend the separated black soybean water with the raw wine to form black soybean alcohol health-preserving white wine with an alcohol content of 35°.

Embodiment 2

[0015] (1) Screened black beans: choose mature and full-grained beans; crush 500g of screened black beans, soak them in 5000g of water for 24 hours, and cook them at 60°C for 12 hours; (2) After cooking, the black soybean aqueous solution is cooled, filtered and separated. (3) Prepare raw wine brewed from pure grains and stored for more than 3 years, and blend the separated black soybean water with the raw wine to form black soybean alcohol health-preserving white wine with an alcohol content of 45°.

Embodiment 3

[0017] (1) Screened black beans: choose mature and full-grained beans; crush 500g of screened black beans, soak them in 5000g of water for 24 hours, and cook them at 60°C for 12 hours; (2) After cooking, the black soybean aqueous solution is cooled, filtered and separated. (3) Prepare raw wine brewed from pure grains and stored for more than 5 years, and blend the separated black soybean water with the raw wine to form black soybean alcohol health-preserving white wine with an alcohol content of 53°.

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PUM

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Abstract

The invention relates to a making method of black bean alcohol liquor. The method mainly solves the problem that the alcohol content of traditional brewed liquor is high, and accordingly, health maintenance and body health are not facilitated. The method is characterized by including the following steps that firstly, screened black beans are smashed and then soaked with water, the ratio of the beans to the water is 1:5 to 1:15, and after the beans are soaked with water for 24 h, stewing is performed for 12 h at the temperature of 40 DEG C to 60 DEG C; secondly, a stewed black bean water solution is cooled, filtered and separated; thirdly, water liquid with the black beans separated and wine bases which are formed through original brewing and stored for more than 1-5 years are blended to form black bean alcohol heath-maintenance liquor with different alcohol concentrations. The liquor made through the making method of the black bean alcohol liquor contains various amino acids, phytosterol, a large number of vitamins of E and B, anthocyanin and various trace elements needed by a human body and can have the functions of maintaining health, preserving health, and prolonging life.

Description

technical field [0001] The invention relates to a preparation method of udon alcohol liquor. Background technique [0002] There are two types of liquor production in my country: solid-state fermentation and liquid-state fermentation. Most of the specific components are that alcohol, higher alcohols, and acids are evaporated into steam after fermentation, and then cooled to obtain liquor. However, this traditional liquor has a high alcohol content. Harmful to the human body. Regular drinking will seriously damage people's blood pressure, heart, liver and other organs, which is not conducive to health preservation and health. Contents of the invention [0003] The present invention aims at overcoming the problem in the background technology that the high alcohol content of traditional brewed liquor is unfavorable for health preservation and health, and provides a method for preparing Udou alcohol liquor. According to the preparation method of Udomol liquor, the prepared li...

Claims

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Application Information

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IPC IPC(8): C12G3/04
CPCC12G3/04
Inventor 刘伟
Owner HEILONGJIANG JINSAIBEI LIQUOR IND CO LTD
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