Caraway nutrient and Hericium erinaceus rice wine and preparation method thereof

Abstract

The invention discloses a caraway nutrient and Hericium erinaceus rice wine and a preparation method thereof. The caraway nutrient and Hericium erinaceus rice wine is prepared from, by weight, 30-35 parts of Hericium erinaceus, 300-320 parts of rice, 3-4 parts of red date, 2-3 parts of pumpkin powder, 10-15 parts of a caraway juice, 2-3 parts of popcorn, 1-2 parts of cream, 1-2 parts of dried orange peel, 1-2 parts of rehmannia root, 1-2 parts of Radix Puerariae, 2-3 parts of scallion, 2-3 parts of ginger, 2-4 parts of cooking wine, and proper amounts of distiller's yeast, yeast, salt and water. Popcorn is mixed with the caraway juice, so popcorn increases the fragrance and nutrition of the caraway juice, the nutrition and the fragrance of a Hericium erinaceus extract liquid are increased, the nutrition is abundant, and the taste is unique; Hericium erinaceus is immersed in rice washed water containing salt, and the rice washed water is natural alkaline water and can well reduce the bitter taste of Hericium erinaceus; and the addition amounts of distiller's yeast and yeast and the saccharification and fermentation time and temperature are controlled, so the rice wine obtained in the invention has coordinative sweet taste, no peculiar smell, rich fragrance and pure taste.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a coriander nutritious Hericium erinaceus rice wine and a preparation method thereof. Background technique [0002] Rice wine is a kind of low-alcohol drinking wine, its alcohol content is generally 3%~14%, which belongs to low-alcohol fermented wine. Modern nutrition thinks that the nutritional value of rice wine is that except water and ethanol, the wine liquid also contains nutrients such as sugar, organic acids, proteins, amino acids, vitamins and minerals. Sugar is produced by the decomposition of starch in rice, mainly glucose, fructose, etc.; organic acids mainly include lactic acid, acetic acid, citric acid, etc. Most of the organic acids are produced by the fermentation of rice starch by rhizopus during the fermentation process. The secretion of digestive juice plays an important role; most of the protein in rice is insoluble in water, and during the ferment...

AI Technical Summary

Problems solved by technology

However, Hericium erinaceus will naturally produce a certain bitterness due to the growth environment and its own growth factors. If it is not processed or handled improperly, it will seriously affect the taste