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Production method for compound liquor with grosvener siraitia aroma

A production method and technology of fruity aroma, which is applied in the field of brewing technology, can solve the problems of diversification and single type of aroma, and achieve the effect of increasing aroma and health care function, and overflowing aroma

Inactive Publication Date: 2017-01-04
周松山
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the aroma types of liquor on the market mainly include sauce-flavored type, strong-flavored type, light-flavored type, rice-flavored type, etc. Not only are the types single, but they cannot meet people’s needs for diverse aroma types, especially pure natural plant-flavored liquors. becoming more and more a trend

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0018] A kind of technological step of the mangosteen-flavored prepared wine:

[0019] (1) Raw materials: The main raw materials for wine making are 40% sorghum, 15% corn, 15% rice, 15% wheat and 15% glutinous rice.

[0020] (2) Crushing section: The crushing section is to crush the raw materials, but the crushing rate of the raw materials has a great relationship with the quality of the final product. For this reason, we use double-roll crushing, and the passing rate of the 80-mesh sieve does not exceed 20%.

[0021] (3) Grits moistening section: In order to ensure that the fermentation process is slow in the front, straight in the middle, and slow in the end, we adopt the process of moistening the grits before steaming, and moisten the crushed raw materials with 85°C hot water.

[0022] (4) Distillation section: Slow distillation and graded wine picking are adopted. When distilling, first pick 1.5kg of wine head, then divide into front distillate, middle distillate, and rea...

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PUM

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Abstract

The invention belongs to the field of liquor brewing technologies and particularly discloses a production method for compound liquor with a grosvener siraitia aroma. According to the production method, the production technology of Chinese traditional baijiu is utilized and combined with the Chinese traditional plant medicinal liquor theory, the modern science and technology means is applied, the healthcare value and practical value of grosvener siraitia are improved and utilized, and functional healthy food is developed. The product belongs to top-grade natural plant aromatic nutrient liquor and organically integrates plant perfume materials and baijiu, and the aroma and the healthcare function of baijiu are increased.

Description

technical field [0001] The invention belongs to the field of brewing technology, and in particular relates to a method for producing monk fruit-flavored prepared wine. Background technique [0002] Edible wine is a kind of health drink, which can promote blood circulation, dredge meridians and activate collaterals, and dispel rheumatism. my country is the hometown of wine, the birthplace of wine culture, and one of the earliest wine-making countries in the world. The brewing of wine has a long history in China. In the thousands of years of cultural development in China, the development of wine and culture is basically carried out simultaneously. [0003] At present, the aroma types of liquor on the market mainly include sauce-flavored, strong-flavored, light-flavored, rice-flavored, etc., which are not only single, but also unable to meet people’s needs for diverse flavors, especially pure natural plant-flavored liquors. It is becoming more and more a trend. Contents of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/06C12G3/02
Inventor 周松山
Owner 周松山