Chocolate-flavoured iced yellow rice wine and preparation method thereof

A chocolate and rice wine technology, applied in the field of food processing, can solve the problems of high processing precision, lack of theoretical basis and methods, and difficult maintenance of roasting equipment, and achieve the effect of unique flavor, environmental protection, and faint chocolate smell

Inactive Publication Date: 2015-12-09
MAANSHAN JUNJUN FOOD TECH
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, there are still many problems in the current rice roasting technology, mainly including: air pollution and energy waste caused by roasting tail gas emissions; roasting equipment requires high processing precision, large equipment investment, high control accuracy requirements, and difficult maintenance, etc. ; There is also a low level of research on roasting technology, lack of a clear understanding of the grain starch gelatinization change mode and mechanism during the roasting process, and the lack of a clear and direct theoretical basis and method for direct guidance on the roasting process control and equipment scale-up

Method used

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Embodiment Construction

[0015] A chocolate-flavored chilled yellow rice wine is made from the following raw materials in parts by weight (kg):

[0016] Rice 200, wheat koji 30, high zinc tea 10, red back leaf root 1, dark chocolate 10, rock sugar grass 1, male clove 0.9, cypress root white bark 0.7, black lotus 1, ice water amount;

[0017] The preparation method of a kind of chocolate flavor iced rice wine according to claim 1, comprises the following steps:

[0018] (1) Take high-zinc tea leaves and dry them and grind them to get tea powder. Mix rice and tea powder and place them in a fluidized bed for 12.5s in superheated steam at 270-280°C with an empty bed velocity of 4m / s, then change to 3m After staying in superheated steam at 200°C with an empty bed speed of 27.5s for 27.5s, gelatinized zinc-rich rice was obtained;

[0019] (2) Add rock sugar grass, male clove, cypress root white bark, and Eclipta chinensis with 5 times the water and boil it on high heat for 1 hour, then press filter to remo...

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Abstract

The invention provides chocolate-flavoured iced yellow rice wine and a preparation method thereof. The chocolate-flavoured iced yellow rice wine is prepared from the following raw materials in parts by weight: 200-230 parts of rice, 30-35 parts of wheat koji, 10-15 parts of high-zinc tea, 1-2 parts of root of redback christmashush, 10-12 parts of dark chocolate, 1-1.3 parts of sweet broomwort herb, 0.9-1.1 parts of flos caryophylli, 0.7-0.8 part of arborvitae root bark, 1-1.2 parts of eclipta, and a suitable amount of ice water. According to the chocolate-flavoured iced yellow rice wine and the preparation method thereof, the various Chinese herbal medicines are added in the preparation process, so that the chocolate-flavoured iced yellow rice wine has the efficacies of clearing away heat and toxic materials, inducing diuresis to reduce edema, warming the middle warmer to calm the adverse-rising energy, reinforcing kidney to strengthen yang, and eliminating heat and dampness.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to rice wine brewing, in particular to a chocolate-flavored chilled rice wine and a preparation method thereof. Background technique [0002] The annual output of my country's rice wine is about 1.5 million tons, which is developing very rapidly. At the same time, the rice wine industry also has development "bottlenecks" such as pollution, high energy consumption, and low equipment level and automation. It is urgent to conduct systematic and in-depth research to improve the technology and equipment level of rice wine production process, realize the modernization of rice wine industry, and make rice wine industry embark on the road of sustainable development on the basis of maintaining traditional characteristics. In the rice wine brewing process, the cooking operation is the process that emits the most pollutants and consumes the most energy, including two operational steps of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04C12G3/02A61K36/80A61P31/20A61P1/14
Inventor 何松
Owner MAANSHAN JUNJUN FOOD TECH
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