A kind of preparation method of corn-flavored rice wine beverage

A technology of rice wine beverage and corn, which is applied in the field of preparation of rice wine beverage, can solve the problems of single nutrition and taste, and single utilization of corn crops, and achieve the effects of rich nutrition, alleviating the aging of human body mechanisms, and clearing human stool

Active Publication Date: 2019-10-15
HENAN ZHONGYUANHONG BEVERAGE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to solve the problem of single nutrition and mouthfeel of traditional corn beverage and single utilization of corn as a crop, the purpose of this invention is to propose a method for preparing a corn-flavored rice wine beverage, which divides corn into three parts: seed coat, germ and endosperm, and then processes them separately , combined with traditional rice wine beverages, improves the flavor and taste of traditional rice wine beverages, provides a new way for the comprehensive utilization of corn resources, and increases the added value of corn

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A method for preparing a corn-flavored rice wine beverage includes a step of pretreatment of corn kernels. After the pretreatment, raw material A is prepared, and the raw material A is added to the rice wine base to prepare a rice wine beverage. The preprocessing steps are:

[0031] Step 1: Take the dried corn kernels and spread them on the substrate. The substrate has a moisture content of 70% and the environment temperature is 25°C. Place it for 30 hours, and then take out the corn kernels for use;

[0032] Step 2: Crush the corn kernels to particles with a particle size of 2mm, separate the corn germ from the remaining part using wind sorting, and quickly dry the corn germ and the remaining part to a moisture content of 18% for use;

[0033] Step 3. Steam and fry the dried corn germ until it is reddish brown and can smell the obvious corn aroma, take it out and cool it, grind it, pass a 200-mesh sieve, and get the oversieve powder and undersieve powder. Among them, undersie...

Embodiment 2

[0044] A method for preparing a corn-flavored rice wine beverage includes a step of pretreatment of corn kernels. After the pretreatment, raw material A is prepared, and the raw material A is added to the rice wine base to prepare a rice wine beverage. The preprocessing steps are:

[0045] Step 1. Take the dried corn kernels and spread them on the substrate. The water content of the substrate is 70% and the environment temperature is 25°C. Place it for 31 hours, and then take out the corn kernels for use;

[0046] Step 2: Crush the corn kernels to particles with a particle size of 2mm, separate the corn germ from the remaining part using wind sorting, and quickly dry the corn germ and the remaining part to a moisture content of 18% for use;

[0047] Step 3. Steam and fry the dried corn germ until it is reddish brown and can smell the obvious corn aroma, take it out and cool it, grind it, pass a 200-mesh sieve, and get the oversieve powder and undersieve powder. Among them, undersieve...

Embodiment 3

[0058] A method for preparing a corn-flavored rice wine beverage includes a step of pretreatment of corn kernels. After the pretreatment, raw material A is prepared, and the raw material A is added to the rice wine base to prepare a rice wine beverage. The preprocessing steps are:

[0059] Step 1: Take the dried corn kernels and spread them on the substrate. The substrate has a water content of 70% and the environment temperature is 25°C. Place it for 32.5 hours, and then take out the corn kernels for use;

[0060] Step 2: Crush the corn kernels to particles with a particle size of 2mm, separate the corn germ from the remaining part using wind sorting, and quickly dry the corn germ and the remaining part to a moisture content of 18% for use;

[0061] Step 3. Steam and fry the dried corn germ until it is reddish brown and can smell the obvious corn aroma, take it out and cool it, grind it, pass a 200-mesh sieve, and get the oversieve powder and undersieve powder. Among them, undersiev...

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Abstract

The invention provides a preparation method of a corn flavored rice wine beverage. The method includes the steps of pretreating corn kernels to obtain a material A, and adding the material A into a rice wine base material to obtain the rice wine beverage. In the step of pretreating the corn kernels, the material A includes the prepared fruit granules, stabilizer, thickening agent and seed coats, and then, the material A is added into the rice wine base material, blending is conducted, so that the corn flavored rice wine beverage is obtained. The preparation method of the corn flavored rice wine beverage provided by the invention performs treatment on corn, so that the corn kernels are all used, and the flavor of the traditional rice wine beverage is improved, products obtained by treating the corn are used to replace various additives in the preparation process of the rice wine beverage, the production cost of drinks is reduced, environment-friendly and healthy effects are achieved, so that the rice wine beverage has flavor and nutrition of the corn, is convenient for consumers to carry and eat, and suitable for popularization and application in beverage industry.

Description

Technical field [0001] The invention relates to the field of beverage preparation, in particular to a preparation method of corn flavored rice wine beverage. Background technique [0002] Rice wine is fermented from cooked glutinous rice. It contains a variety of amino acids and trace elements needed by the human body. Because of its pure flavor, soft taste, mellow fragrance, it can relieve heat in summer and drive away cold in winter. It also has brain health, People love the functions of invigorating the spleen and appetizing, clearing the meridians, and invigorating qi and blood. However, rice wine has always been used as a simple drink, or it is eaten with sweet-scented osmanthus or eggs, and other portable drinks are rare. [0003] Corn is one of the main agricultural practices in northern my country. It has a sweet taste and can be used in various dishes, such as corn braised and corn juice. It is also the main raw material for industrial alcohol and shochu. Corn has rich nu...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/055C12G3/022
Inventor 刘乐乐
Owner HENAN ZHONGYUANHONG BEVERAGE CO LTD
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