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Intestine-moistening baijiu and preparing method thereof

A technology of liquor and rice, which is applied in the preparation of alcoholic beverages, medical formulas, medical preparations containing active ingredients, etc., can solve the problems of high energy and water consumption, prolong cooking time, and cumbersome operation process, and reduce paste temperature, high heat transfer coefficient, and the effect of reducing irritation

Inactive Publication Date: 2016-09-28
ANHUI WANSHAN WINE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, in the traditional rice steaming process, the rice not only needs to be soaked for a long time, but also needs to be supplemented with water during the cooking process, prolonging the cooking time, the operation process is cumbersome, and the energy and water consumption are large.

Method used

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Examples

Experimental program
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Embodiment Construction

[0015] A kind of intestinal moistening liquor, made from the following raw materials in parts by weight (kg):

[0016] Rice 500, spinach 12, olive oil 1, licorice 2, cistanche 1, cypress kernel 4, citrus aurantium 2, baking soda 5, glucoamylase 0.25, amylase 0.1, lactic acid amount, distiller's yeast 5, chitosan 0.8, carrageenan 1.

[0017] The preparation method of described moistening intestines liquor, comprises the following steps:

[0018] (1) Decoct licorice, cistanche, cypress kernels, and citrus aurantium with 5 times the water for 40 minutes, filter to remove residue, and spray-dry the obtained filtrate to make powder to obtain Chinese medicine powder;

[0019] (2) Mix baking soda with 10 times of water, mix the resulting solution with rice, put it into the roaster, put in superheated steam at 185°C, roast for 40 seconds, and discharge the material, and wait for the temperature of the material to cool down to Add glucoamylase and amylase at 30°C, add 35% water by we...

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PUM

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Abstract

Intestine-moistening baijiu is disclosed. The baijiu is prepared from 500-510 parts by weight of rice, 12-12 parts by weight of spinach, 1-2 parts by weight of olive oil, 2-3 parts by weight of liquorice root, 1-2 parts by weight of desertliving cistanche, 4-5 parts by weight of Chinese arborvitae kernels, 2-3 parts by weight of immature orange fruit, 5-6 parts by weight of baking soda, 0.25-0.3 part by weight of glucoamylase, 0.1-0.2 part by weight of amylase, a proper amount of lactic acid, 5-6 parts by weight of jiuqu, 0.8-0.9 part by weight of chitosan and 1-1.2 parts by weight of carrageenan. The rice which is a raw material is puffed after being baked and is porous and loose in structure, thus facilitating glucoamylase catalytic hydrolysis. The heat transfer coefficient of superheated steam fed is high, thus accelerating rice temperature rising. After the baking soda is dissolved by adding water, hydroxyl ions are formed through ionization in the solution, and therefore association among water molecules is weakened, the degree of freedom of the water molecules is increased, water is liable to enter the insides of rice starch molecules to swell the rice, and the degree of gelatinization is increased. The added chitosan and the added carrageenan can neutralize gastric acid generated through alcohol irritation, thus reducing irritation. The baijiu can moisten the intestines.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a intestine-moistening liquor and a preparation method thereof. Background technique [0002] Rice-flavored liquor is a distilled liquor made from rice as the main raw material through cooking, saccharification, fermentation and distillation. The main purpose of the rice cooking operation is to fully gelatinize the rice starch, which is the most important unit in the liquor production process [0003] One of the operations, the degree of gelatinization of rice starch will affect the yield of rice wine, but also have an important impact on the flavor of wine. During the cooking process, the rice has solid particles with large particle size, mass transfer and heat transfer resistance, which makes it difficult for the starch granules inside the rice to absorb water, and the external heat is not easily transferred to the inside of the rice during the cooking process. A comp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04C12G3/12A61K36/752A61P1/14C12H6/02
CPCA61K36/14A61K36/484A61K36/64A61K36/752C12G3/02C12G3/04C12H6/02A61K2300/00
Inventor 高文虎高大愿
Owner ANHUI WANSHAN WINE CO LTD
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