Tea-flavored white spirit and preparation method thereof

Abstract

The invention discloses tea-flavored white spirit, which is prepared from the following raw materials (by weight): 500-510 parts of rice, 18-19 parts of tea, 10-11 parts of wheatberry, 2-3 parts of cornua cervi pantotrichum, 1-2 parts of rosa rugosa, 3-4 parts of rhodiola, 2-3 parts of ganoderma lucidum, 5-6 parts of baking soda, 0.25-0.3 part of saccharifying enzyme, 0.1-0.2 part of amylase, a proper amount of lactic acid, 5-6 parts of distiller's yeast, 0.8-0.9 part of chitosan, and 1-1.2 parts of carrageenan. After roasted and puffed, the raw material rice has a porous and loose structure, which is beneficial to saccharifying enzyme catalyzed hydrolysis. The introduced superheated steam has large heat transfer coefficient, thus accelerating heating rate of rice. After baking soda is dissolved in water, hydroxide ions are ionized out of the solution. Therefore, association among water molecules is weakened, degree of freedom of water molecules is increased, and water molecules are easy to enter rice starch molecules to swell rice and enhance degree of gelatinization. With the addition of chitosan and carrageenan, gastric acid which is produced under stimulation of alcohol can be neutralized, thus reducing stimulus. In addition, the product is anti-aging.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a tea-flavored 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 complete "st...

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.