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Sesame white spirit and preparation method thereof

A technology for sesame and liquor, applied in the field of sesame liquor and its preparation, can solve the problems of wasting resources, spoilage, polluting the surrounding environment, etc., and achieves the effects of maintaining colony balance, long aftertaste, and protecting the liver

Inactive Publication Date: 2015-11-18
ANHUI YUNJIU GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[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.

Method used

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Embodiment Construction

[0017] A sesame liquor is characterized in that it is made from the following raw materials in parts by weight (kg):

[0018] Rice wine distilled grains 400, rice 100, chaff 100, enteromorpha 10, sesame 20, Polygonum multiflorum 3, silkworm 2, antler 4, medlar 4, Daqu 25, tea polyphenol 0.5, xylooligosaccharide 0.5.

[0019] The preparation method of described sesame liquor, comprises the following steps:

[0020] (1) Boil Polygonum multiflorum multiflorum, Cusizi, velvet antler, and Lycium barbarum 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) Dried Enteromorpha and pulverized;

[0022] (3) Crush rice wine grains and set aside; soak rice and sesame with 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, and steam for 50-60 minutes minute;

[0023] (4) Puff the chaff...

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Abstract

The invention discloses sesame white spirit and a preparation method thereof. The sesame 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 chaff, 10-11 parts of enteromorpha, 20-22 parts of sesame, 3-4 parts of the root of polygonum multiflorum, 2-3 parts of semen cuscutae, 4-5 parts of cornu cervi pantotrichum, 4-5 parts of the fruits of Chinese wolfberry, 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 sesame 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 chaff 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 sesame white spirit also can black hair.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to sesame 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 era of low-car...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04A61K36/815A61P17/00A61K31/702A61K31/353A61K35/32
Inventor 王传山
Owner ANHUI YUNJIU GRP
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