Seafood-flavored Baijiu and preparation method thereof

Abstract

The invention discloses seafood-flavored Baijiu, which is prepared from the following raw materials in parts by weight: 500-510 parts of rice, 22-23 parts of concha ostreae, 10-11 parts of pericarpium zanthoxyli, 2-3 parts of flos chrysanthemi, 1-2 parts of flos buddlejae, 4-5 parts of spica prunellae, 3-4 parts of flatstem milkvetch seeds, 5-6 parts of baking soda, 0.25-0.3 parts of saccharifying enzyme, 0.1-0.2 parts of amylase, proper amount of lactic acid, 5-6 parts of a distiller's yeast, 0.8-0.9 parts of chitosan and 1-1.2 parts of carrageenan. According to the Baijiu disclosed by the invention, the rice in the raw materials, which is roasted and puffed, is porous and loose in structure, which is conducive to catalytic hydrolysis of the saccharifying enzyme, and since supplied super-heated steam is high in heat transfer coefficient, heating speed of the rice can be accelerated; hydroxyl ions can be ionized from a solution in which the baking soda is dissolved with water, so that an association action among molecules is weakened and the freedom degree of water molecules is enhanced, and the baking soda is easy to enter rice starch molecules; therefore, the rice becomes swelled and the gelatinization degree of the rice is improved; and with the addition of the chitosan and the carrageenan, gastric acid generated due to alcohol stimulation can be neutralized and the stimulation can be reduced.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a seafood flavor 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 "...

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.