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Black soybean wine and preparation method thereof

A technology of black bean dew wine and black bean, which is applied in the field of food processing to achieve the effect of reducing alcohol residue, soft taste and sweet taste

Inactive Publication Date: 2016-07-20
金昌洙
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the continuous improvement of people's living standards, people's demand for wine quality and nutritional effects is getting higher and higher. At present, there are many types of wine, but it is rare to use black beans and fermented black beans to prepare both nutrition and health care functions.

Method used

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Examples

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Embodiment Construction

[0016] Preparation of black bean paste cakes: select high-quality black beans, wash them, soak them in water for 24 hours, boil them in an iron pan, mash them into bean paste to make bean cakes, and then put the bean cakes in a room at 20°C~25°C The black bean paste cake was made by natural fermentation for 3 months on the straw;

[0017] Preparation of Tianguo sauce: select high-quality black beans, wash them, soak them in water for 24 hours, cook them in an iron pot after soaking, put the cooked black beans into a container, and put the container on a fire pit at 30°C~40°C. Wrap it with a quilt, ferment naturally in the room for 4 days to make Tianguo sauce, and then dry it naturally in a room at 20°C~25°C;

[0018] Preparation of dew: Soak the black bean paste cake and Tianguo sauce prepared above in the weight ratio of 15%~20% respectively in the wine base with a balance of 5~60 degrees, naturally ferment at room temperature, soak for 60~90 days and then filter , that is,...

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Abstract

The invention discloses a black soybean wine which is prepared by adding 15-20wt% of dew liquid to 80-85wt% of wine base, fermenting at room temperature for over 90 days and then filtering, wherein the dew liquid is prepared by soaking black soybean sauce and tianguo (Chinese character) sauce into 5-60-degree wine base at the weight ratio of 15%-20%, naturally fermenting at the room temperature and soaking for 60-90 days and then filtering. The black soybean wine is soft in mouth feeling, thick in fragrance, sweet in taste, not dry and thirsty, fast in anti-alcohol effect and free of hangover, and can not be in drink after being drunk, and residual ethyl alcohol in a body is reduced; and the black soybean wine is rich in nutrients of amino-peptide nitrogen, cellulose, zinc, sodium, potassium, magnesium, calcium, various vitamins and the like, has nutrition healthcare efficacies, and has the functions of adjusting gastrointestinal functions, helping digestion, relieving liver burden, removing thrombus in the body and dissolving fibrin. The invention further provides a preparation method of the black soybean wine.

Description

technical field [0001] The invention relates to the field of food processing, in particular to black bean wine and a preparation method thereof. Background technique [0002] With the continuous improvement of people's living standards, people's demand for wine quality and nutritional effects is getting higher and higher. At present, there are many types of wine, but it is rare to use black beans and fermented black beans to prepare both nutrition and health care functions. . Contents of the invention [0003] The object of the present invention is to provide a new type of black bean wine with nutritional and health care effects, which has soft mouthfeel, sweet taste, no mind after drinking, no thirsty mouth. [0004] The invention also provides a preparation method of black bean wine. [0005] Technical scheme of the present invention is: [0006] A kind of black bean wine, which is made by adding 15%~20% by weight of dew liquid to 80%~85% by weight of wine base, ferme...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 金昌洙安在洙
Owner 金昌洙
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