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Caramel fermented bean dreg based rice wine with hair nourishing and fever removing effects and preparation method thereof

A bean dregs rice wine and caramel technology, which is applied in the preparation of alcoholic beverages, biochemical equipment and methods, and methods based on microorganisms, can solve the problems of heavy soybean smell, poor taste, and unsuitability for direct consumption, and achieve nutritional value Improved, nutritious and unique flavor effects

Inactive Publication Date: 2015-11-04
HEFEI ZHONGYUE HEALTH TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, its soybean smell is heavy and the taste is poor, so it is not suitable for direct consumption.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of bean dregs rice wine fermented with caramel for nourishing hair and heat dissipation is characterized in that it is made of the following raw materials in parts by weight:

[0021] Fresh bean dregs 200-225, rice bran protein 30-35, rice wine 100-150, Chishouwu powder 5-7, black fungus 8-15, caramel 5-7, mountain sesame extract 3-5, lemon juice 3-5 , Mulberry leaf extract 3-5.

[0022] A method for preparing rice wine made from bean dregs by fermenting caramel for nourishing hair heat, comprising the following steps:

[0023] 1) Wash the fresh bean dregs, dry them, grind them into powder after roasting, then mix the bean dregs powder with citric acid at a ratio of 100:5-10, add 30-40% of the total amount of sterile water, and add citric acid, etc. Amount of sodium bicarbonate, mixed evenly, sent to the extruder, the speed is 180-200r / min, the temperature is 150-170 ℃, and extruded;

[0024] 2) Activate and expand Aspergillus niger at 27-29°C and relative humi...

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PUM

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Abstract

The invention relates to a caramel fermented bean dreg based rice wine with hair nourishing and fever removing effects and a preparation method thereof. The caramel fermented bean dreg based rice wine is characterized by comprising, by weight, 200-225 parts of fresh bean dregs, 30-35 parts of rice bran protein, 100-150 parts of rice wine, 5-7 parts of polygonum multiflorum powder, 8-15 parts of black fungus, 5-7 parts of caramel, 3-5 parts of screwtree root extract, 3-5 parts of lemon juice and 3-5 parts of mulberry leaf extract. Active ingredients of the caramel fermented bean dreg based rice wine have healthcare functions of nourishing and caring hair, removing fever and reducing inflammation, clearing lung and moistening dryness, and the like.

Description

technical field [0001] The invention mainly relates to a rice wine made from bean dregs fermented with caramel for nourishing hair and heat dissipation and a preparation method thereof. Background technique [0002] Okara is a by-product of processing soy products such as tofu and soy milk. Based on the calculation of 2 tons of wet bean dregs for every ton of soybean processed, the current domestic soybean food industry produces about 20 million tons of wet bean dregs per year. Through the analysis of the nutritional components of bean dregs, it is found that bean dregs contain various nutrients and have high nutritional value. Microbial analysis and determination show that there is no problem in safety. Bean dregs is a precious resource that has not been fully utilized. Through the analysis of the nutritional components of bean dregs, it can be seen that bean dregs are rich in protein, fat, cellulose, vitamins, and trace elements. Soybean dregs contain very few calories, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04A61K38/01A61P1/14C12R1/685A61K36/752A61K36/704A61K36/605A61K36/185A61K36/06
Inventor 高雅
Owner HEFEI ZHONGYUE HEALTH TECH