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Fruity white spirit and preparation method thereof

A liquor and fruit-flavored technology, applied in the field of fruit-flavored liquor and its preparation, can solve the problems of waste of resources, spoilage, pollution of the surrounding environment, etc., and achieve 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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  • 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 fruity 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, blueberry 10, Sydney 20, mint leaves 3, galangal 4, jasmine 2, ginseng leaves 2, Daqu 25, tea polyphenols 0.5, xylooligosaccharides 0.5.

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

[0020] (1) Boil mint leaves, galangal, jasmine, and ginseng leaves 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) Beat blueberries and pears with double water, filter to remove slag, and spray-dry the obtained filtrate to make powder to obtain fruit powder;

[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 a...

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Abstract

The invention discloses fruity white spirit and a preparation method thereof. The fruity 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, 10-11 parts of blueberries, 20-22 parts of snow pear, 3-4 parts of mint leaves, 4-5 parts of rhizoma alpiniae officinarum, 2-3 parts of arabian jasmine flowers, 2-3 parts of ginseng leaves, 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 fruity white spirit and the preparation method thereof, the waste distiller's grains are adopted as the raw material for producing the white spirit, so that a production chain of a yellow rice 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 is solved; the added xylo-oligosaccharide can protect the liver, and in addition, the fruity white spirit also can refresh the mind.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a fruity 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-c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12A61K36/9062A61P1/14C12H6/02
Inventor 王传山
Owner ANHUI YUNJIU GRP
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