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Flavor-hiding type health Baijiu brewing process

A liquor and process technology, applied in the field of Tibetan-flavored health-care liquor brewing technology, can solve the problems of low content of nutrients in the liquor body, imperfect brewing process, affecting the taste of liquor, etc. The effect of human absorption

Inactive Publication Date: 2016-10-26
邵玉华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these traditional health care liquors have poor health care effects, and also affect the taste of liquor, and the traditional brewing process is not perfect, the fermentation is not sufficient, the nutrient content of the wine body is low, and it is cloudy and opaque.

Method used

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Embodiment Construction

[0017] A brewing process of Tibetan-flavor health-care liquor, comprising the following steps:

[0018] 1. prepare starch glucose solution, described starch glucose solution is made up of following composition by weight: lotus root starch 4, soybean starch 10, glucose 6, chitosan 2, water 60, its preparation method is: earlier soybean starch Use microwave to heat to 102-105°C, keep it warm for 10 minutes, then directly put it into water with a temperature of 2-3°C to cool, then filter, dry, and then mix soybean starch with lotus root starch, glucose, and chitosan according to their respective proportions Add to corresponding weight parts of water, heat to 55-58°C, stir at 300r / min for 30 minutes, let stand, cool to room temperature naturally, and then use alanine to adjust the pH value of the starch glucose solution between 4.5-5.0 , and then stirred at 120r / min for 15 minutes; the starch glucose solution prepared by the present invention plays a good role in promoting the gro...

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Abstract

The invention discloses a flavor-hiding type health Baijiu brewing process, wherein a starch glucose solution, rice, castanea mollissima, coix seed, hullessbarley, moso bamboo shoot, lotus seed with core, and other raw materials are subjected to a fermenting and brewing process. Compared to the existing Baijiu brewing technology in the prior art, the flavor-hiding type health Baijiu brewing process of the present invention has the following advantages that the traditional brewing process is improved, and the problems that the fermentation is insufficient, the wine nutrient content is low, and the wine is turbid and transparent in the traditional brewing process are solved; and with the drinking of the proper amount of the prepared Baijiu of the present invention, a certain auxiliary treatment effect is provided for high blood pressure, vascular sclerosis, heart diseases, diabetes, and acute and chronic hepatitis and liver cirrhosis, and the prepared flavor-hiding type health Baijiu has effects of tendon relaxing, blood circulation activating, qi invigorating, collateral dredging, and liver and kidney tonifying.

Description

technical field [0001] The invention relates to the technical field of deep processing of agricultural by-products, in particular to a brewing process of Tibetan-flavored health-care liquor. Background technique [0002] Liquor is mainly used as a supplement of energy for the human body. After drinking liquor, a large amount of energy is produced, which stimulates the circulatory system. Appropriate drinking can help sleep; stimulate the secretion of gastric juice and saliva, and play a role in strengthening the stomach. Liquor has the effects of ventilating, expelling cold, relaxing tendons, and promoting blood circulation. Drinking white wine properly can stimulate appetite, promote the secretion of digestive juice and blood circulation, which is beneficial to the absorption and forwarding of beneficial substances by the human body, and promotes health; accordingly, various health-care wines have emerged as the times require, such as wolfberry wine, etc. Liquor is genera...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A61K36/8994A61P1/14A61P29/00A61P3/04A61P3/06A61P9/12A61P9/10A61P9/00A61P3/10A61P1/16A61P13/12
CPCC12G3/02A61K36/185A61K36/51A61K36/899A61K36/8994A61K2300/00
Inventor 邵玉华
Owner 邵玉华
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