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Method for preparing hulless oat scent healthcare baijiu

A technology of liquor and incense, applied in the field of winemaking, can solve the problems of increasing living costs of residents, difficulty in meeting consumption concepts, rising product prices, etc., and achieve the effects of enhancing immunity, elegant aroma, and mellow wine.

Active Publication Date: 2016-06-01
JIANGSU YANGHE BREWERY JOINT STOCK
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the existing public health-care liquor, there are few reports of making health-care wine from Pleurotus eryngii. Most of them use traditional Luzhou-flavor liquor brewed from sorghum or a variety of grains based on sorghum to soak Chinese medicine. people's consumption concept
Traditional wine-making raw materials, such as sorghum, wheat, rice, etc., belong to food crops. Fully using these raw materials to ferment wine, not only competes with human beings for food, but also promotes the rise of related product prices, which leads to an increase in the living cost of residents. There is an urgent need to find other wine-making raw materials

Method used

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  • Method for preparing hulless oat scent healthcare baijiu
  • Method for preparing hulless oat scent healthcare baijiu

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] Embodiment 1 The following steps are to prepare oat-flavored health-care liquor

[0047] (1) Pretreatment of raw materials and auxiliary materials: select whole grains of naked naked oats that are clean and free of mildew as raw materials, and crush the removed naked naked oats into 2 petals; select fresh, dry and mildew-free rice husks and steam them for 1.5 hours as auxiliary materials;

[0048] (2) Moisturizing: Soak the pulverized raw materials in warm water at 30°C for 3 hours, add water to 45% of the feeding amount, and stir once every 15 minutes to make the raw materials fully absorb water;

[0049] (3) Cooking: Put the moist naked oats in a steamer, sprinkle a layer of steamed rice husk on the steamer curtain, and then fill the grains. After loading, spray 10% water on the surface of the raw oats. , round steam for 80 minutes;

[0050] (4) Adding water and auxiliary materials: After cooking, the grain unstrained spirits are taken out of the retort, spread evenl...

Embodiment 2

[0060] Embodiment 2 The following steps are to prepare oat-flavored health-care liquor

[0061] (1) Pretreatment of raw materials and auxiliary materials: select whole grains of clean naked oats without mildew as raw materials, crush the cleaned naked oats into 4 petals; select fresh, dry and mildew-free rice husks and steam them for 2 hours as auxiliary materials;

[0062] (2) Moisturizing: Soak the pulverized raw materials in warm water at 50°C for 2 hours, add water to 55% of the feeding amount, and stir once every 30 minutes to make the raw materials fully absorb water;

[0063] (3) Cooking: put the moist naked oats in a steamer, sprinkle a layer of steamed rice husk on the steamer curtain, and then load the grain. After loading the material, spray 5% of the water on the surface of the material, round Steam for 60 minutes;

[0064] (4) Adding water and auxiliary materials: After cooking, the grain unstrained spirits are taken out of the retort, spread evenly on the drying...

Embodiment 3

[0074] Embodiment 3 The following steps are to prepare oat-flavored health-care liquor

[0075] (1) Pretreatment of raw materials and auxiliary materials: select whole grains of clean naked oats without mildew as raw materials, crush the cleaned naked oats into 2-4 petals; select fresh, dry and mildew-free rice husks and steam them for 1.75 hours before cooking Accessories;

[0076] (2) Moisturizing: Soak the pulverized raw materials in warm water at 40°C for 2.5 hours, add water to 50% of the feeding amount, and stir once every 25 minutes to make the raw materials fully absorb water;

[0077] (3) Cooking: put the moist naked oats in a steamer, sprinkle a layer of steamed rice husk on the steamer curtain, and then load the grain. After loading the material, spray 8% of the water on the surface of the material, round Steam for 70 minutes;

[0078] (4) Adding water and auxiliary materials: After cooking, the grain unstrained spirits are taken out of the retort, spread evenly o...

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Abstract

The invention discloses a method for preparing hulless oat scent healthcare baijiu and belongs to the technical field of wine making. Hulless oat is used as the main material, aspergillus oryzae, aroma-producing yeast and medium-high temperature yeast are used as the saccharification fermentation starter, hulless oat scent soft-taste baijiu produced with the solid-state fermentation method is used as the base liquor, a pleurotus eryngii seasoning source is prepared through pretreatment, homogenizing, enzymolysis, centrifugation and sterilization of fresh pleurotus eryngii, a flavoring agent is added, and the hulless oat scent healthcare baijiu is obtained through blending. The healthcare baijiu has a multi-layer composite aroma including outstanding hulless oat scent and rich mushroom scent and tastes soft and refreshing, aftertaste is clear and comfortable, and the liquor body is rich; meanwhile, the healthcare baijiu can improve immunity, reduce 'three highs' and resist tumor.

Description

technical field [0001] The invention relates to a preparation method of oat-flavored health-care liquor, which belongs to the technical field of wine making. Background technique [0002] With the acceleration of the pace of modern life and the continuous improvement of living standards, paying attention to taste enjoyment and health concepts has become the mainstream of drinking consumption. In the existing public health-care liquor, there are few reports of making health-care wine from Pleurotus eryngii. Most of them use traditional Luzhou-flavor liquor brewed from sorghum or a variety of grains based on sorghum to soak Chinese medicine. people's consumption concept. Traditional wine-making raw materials, such as sorghum, wheat, and rice, are food crops. Using these raw materials to ferment wine will not only compete with human beings for food, but also drive up the prices of related products, leading to an increase in the living costs of residents. There is an urgent nee...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/12C12G3/06C12G3/02C12H6/02
CPCC12G3/02C12G3/06C12H6/02
Inventor 周新虎陈翔严启梅张春林杨勇李喆宋娇娇宋宝
Owner JIANGSU YANGHE BREWERY JOINT STOCK
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