Flower wine and preparation method thereof

A technology of flower wine and roselle, which is applied in the field of food processing, can solve the problems of waste of resources, spoilage, and pollution of the surrounding environment, and achieve the effects of maintaining the balance of bacterial colonies, 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

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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 flower wine is characterized in that it is made from the following raw materials in parts by weight (kg):

[0018] Rice wine 400 grains, rice 100, chaff 100, black beans 20, roselle 30, wild jujube kernel 3, acacia skin 1, American ginseng 4, Ophiopogon japonicus 2, Daqu 25, tea polyphenols 0.5, xylooligosaccharides 0.5.

[0019] The preparation method of described flower wine, comprises the following steps:

[0020] (1) Decoct jujube seed, Albizia juniper, American ginseng, and Ophiopogon japonicus 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) Crush rice wine grains and set aside; soak rice and black beans 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, and steam for 50-60 minutes minute;

[0022] (3) Puff the chaff for later use; when the material obt...

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PUM

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Abstract

The invention discloses flower wine and a preparation method thereof. The flower wine is characterized by being 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, 20-22 parts of black soya bean, 30-35 parts of roselle, 3-4 parts of wild jujube seed, 1-2 parts of cortex albiziae, 4-5 parts of American ginseng, 2-3 parts of dwarf lilyturf, 25-30 parts of yeast for making hard liquor, 0.5-1 part of tea polyphenol and 0.5-0.7 parts of xylo-oligosaccharide. According to the preparation method disclosed by the invention, by producing liquor from the waste distiller's grains serving as raw material, the production chain of a yellow wine plant is extended, and the produced liquor is mellow and rich and is relatively long in aftertaste; through performing swelling treatment on the rice husk, the raw material is looser; by adding the tea polyphenol which has a selective bacteriostatic action, an inhibiting effect is taken on lactobacillus which is a bacterium for producing acid while an effect of keeping bacterial colony balance is taken on such fungi as mould, so as to avoid and the condition that the fermented materials are rapid in acid increase speed during accumulating and fermenting; the added xylo-oligosaccharide is effective for protecting liver; and in addition, the flower wine disclosed by the invention is also capable of calming the nerves.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a flower wine 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-carbon economy,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04A61K36/8968A61P25/20A61K31/702A61K31/353
Inventor 王传山
Owner ANHUI YUNJIU GRP
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