Blood pressure reducing white spirit and preparation method thereof
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A technology for discarding liquor and yellow rice wine grains, which is applied in the preparation of alcoholic beverages, medical formulas, and medical preparations containing active ingredients, etc. It can solve the problems of spoilage, waste of resources, and pollution of the surrounding environment, achieving long aftertaste and maintaining bacterial colonies Balance and protect the liver
Inactive Publication Date: 2015-11-18
ANHUI YUNJIU GRP
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[0002] There are many rice wine production enterprises in our country, and rice wine waste is the main by-product in the wine making industry. If these wastes are not disposed of in time, they will deteriorate, not only wasting precious resources, but also seriously polluting the surrounding environment.
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[0017] A kind of antihypertensive liquor is characterized in that it is made of the following raw materials in parts by weight (kg):
[0019] The preparation method of described antihypertensive liquor, comprises the following steps:
[0020] (1) Decoct mulberry leaves, kudzu root, licorice, and cassia seeds with 5-6 times the water for 40-50 minutes, filter to remove residue, and spray-dry the obtained filtrate to make powder to obtain medicinal powder;
[0021] (2) Squeeze pumpkin and sugar cane to obtain fruit and vegetable juice;
[0022] (3) Crush the rice wine grains and set aside; soak the rice in twice the amount of water for 12 hours, remove and drain, mix with medicinal powder and crushed rice wine grains, add double the amount of water, fruit and vegetable juices, and stea...
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Abstract
The invention discloses blood pressure reducing white spirit and a preparation method thereof. The blood pressure reducing white spirit is prepared from the following raw materials in parts by weight: 400-450 parts of waste distiller's grains, 100-110 parts of rice, 100-110 parts of rice husk, 10-12 parts of pumpkin, 20-23 parts of sugarcane, 3-4 parts of folium mori, 1-2 parts of the root of kudzu vine, 1-2 parts of liquorice, 2-3 parts of semen cassiae, 25-30 parts of yeast for making hard liquor, 0.5-1 part of tea polyphenol, and 0.5-0.7 part of xylo-oligosaccharide. According to the blood pressure reducing white spirit and the preparation method thereof, the waste distiller's grains are taken as the raw material for preparing the white spirit, so that the production chain of a yellow rice wine plant is extended, and the prepared white spirit is mellow and plump, and long in aftertaste; the rice husk is subjected to puffing treatment, so that the raw material is loose; the tea polyphenol with selective bacteriostatic action is added, so that bacteria, such as lactic acid bacteria, capable of generating acid is inhabited, while bacterial colony balance of fungi, such as mould, is maintained, and therefore, the problem that the acid content of the fermented materials increases rapidly during stacking and fermenting is solved; the added xylo-oligosaccharide can protect the liver, and in addition, the white spirit also can reduce blood pressure.
Description
technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to an antihypertensive liquor and a preparation method thereof. Background technique [0002] There are many rice wine production enterprises in our country, and rice wine waste is the main by-product in the wine making industry. If these wastes are not disposed of in time, they will deteriorate, not only wasting precious resources, but also seriously polluting the surrounding environment. Yellow rice wine distilled grains are rich in aroma substances and contain certain residual starch, protein and other effective components. The distiller's grains are fully and effectively utilized comprehensively, which can not only reduce environmental pollution, but also save food and reduce costs. Therefore, the comprehensive utilization of yellow rice wine is of great significance to the resource development and environmental protection of our country. Especially in the e...
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