Spleen-invigorating baijiu and preparing method thereof

Abstract

Spleen-invigorating baijiu is disclosed. The baijiu is prepared from 500-510 parts by weight of rice, 6-7 parts by weight of common yam rhizome, 25-30 parts by weight of red bean, 2-3 parts by weight of largehead atractylodes rhizome, 1-2 parts by weight of cortex magnoliae officinalis, 3-4 parts by weight of common yam rhizome, 2-3 parts by weight of poria, 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 invigorate the spleen.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a spleen-invigorating 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 compl...

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.