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Strong fragrance type baijiu with pressure reduction and blood activating functions and preparation method of baijiu

A kind of agarwood and liquor technology, applied in the preparation of alcoholic beverages, medical preparations containing active ingredients, pharmaceutical formulations, etc., can solve the problem that the flavor of liquor cannot meet the market demand, etc., and achieve the effect of improving the taste and reducing the degree of alcohol.

Inactive Publication Date: 2017-11-07
韦朝胜
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Due to the following reasons, people's requirements for liquor are increasing day by day, not only in taste, but also in the health care effect. First, the population structure changes, the population is aging gradually, and various geriatric diseases appear, which just needs to provide products that are beneficial to the elderly. Liquor for the human body; 2. Traditional Chinese liquor has a long history. It is characterized by special koji as saccharification starter, solid-state fermentation, and retort distillation. Other aroma types, there are currently 12 known aroma types, each with different style characteristics. With the change of consumer taste demand, a single flavor of liquor can no longer meet the market demand

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] The antihypertensive and blood-activating agarwood liquor produced in this example is made from the following raw materials in parts by weight: 50 parts of glutinous sorghum, 20 parts of corn flour, 15 parts of barley, 3 parts of L-theanine, 15 parts of distiller's yeast and an appropriate amount of water Wherein, distiller's yeast is made up of the raw material of following weight part: 100 parts of buckwheat, 50 parts of round-grained rice, 40 parts of Chinese chestnut, 30 parts of functional auxiliary agent and appropriate amount of water; Functional auxiliary agent mainly is made up of the raw material of following weight part: 5 parts of licorice, 7 parts of white eyebrow grass, 6 parts of Polygonum japonica, 6 parts of chrysanthemum root, 5 parts of agarwood, 6 parts of saponins, 8 parts of trichosanthes, 7 parts of chrysanthemum, 7 parts of sweet-scented osmanthus, 7 parts of Chuanxiong, 7 parts of angelica, 7 parts of astragalus Servings and water to taste.

[0...

Embodiment 2

[0069] The antihypertensive and blood-activating agarwood liquor produced in this example is made from the following raw materials in parts by weight: 55 parts of glutinous sorghum, 25 parts of corn flour, 17 parts of barley, 4 parts of L-theanine, 17 parts of distiller's yeast and an appropriate amount of water Wherein, distiller's yeast is made up of the raw material of following weight part: 150 parts of buckwheat, 65 parts of round-grained rice, 52 parts of Chinese chestnut, 38 parts of functional auxiliary agent and appropriate amount of water; 7 parts, 9 parts of white eyebrow grass, 8 parts of Polygonum chinensis, 8 parts of chrysanthemum root, 7 parts of agarwood, 8 parts of saponins, 11 parts of trichosanthes, 10 parts of chrysanthemum, 10 parts of sweet-scented osmanthus, 10 parts of Chuanxiong, 10 parts of angelica, 10 parts of astragalus and water in moderation.

[0070] The preparation method of the agarwood liquor produced by the present embodiment for reducing b...

Embodiment 3

[0089] The antihypertensive and blood-activating agarwood liquor produced in this example is made from the following raw materials in parts by weight: 60 parts of glutinous sorghum, 30 parts of corn flour, 20 parts of barley, 6 parts of L-theanine, 20 parts of distiller's yeast and an appropriate amount of water Wherein, distiller's yeast is made up of the raw material of following weight part: 200 parts of buckwheat, 80 parts of round-grained rice, 65 parts of Chinese chestnut, 45 parts of functional auxiliary agent and appropriate amount of water; 9 parts of licorice, 12 parts of white eyebrow grass, 10 parts of Polygonum, 10 parts of chrysanthemum root, 10 parts of agarwood, 10 parts of saponins, 14 parts of trichosanthes, 13 parts of chrysanthemum, 12 parts of sweet-scented osmanthus, 13 parts of Chuanxiong, 13 parts of angelica, 13 parts of astragalus Servings and water to taste.

[0090] The preparation method of the agarwood liquor produced by the present embodiment for...

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Abstract

The invention provides strong fragrance type baijiu with pressure reduction and blood activating functions and a preparation method of baijiu and relates to the technical field of processing of agricultural products. The strong fragrance type baijiu is prepared from raw materials in parts by weight as follows: 50-60 parts of glutinous sorghum, 20-30 parts of corn flour, 15-20 parts of barley, 3-6 parts of L-theanine, 15-20 parts of distiller's yeast and a proper amount of water. The strong fragrance type baijiu with pressure reduction and blood activating functions contains complete and sufficient nutrition, food materials have the best effect and tastes in a specific formula with a secrete preparation method, the baijiu is clear, transparent, pleasantly fragrant, mellow, sweet and luscious, has strong flavor of baijiu in a mild aromatic flavor, baijiu in a strong aromatic flavor and baijiu in a Maotai flavor, has a refreshing aftertaste, integrates strong aromatic baijiu, Maotai-flavor baijiu and mild aromatic baijiu, has a novel taste, performs the body-building healthcare function, is safe and reliable and has no toxic or side effects.

Description

【Technical field】 [0001] The invention relates to the technical field of food processing, in particular to an agarwood liquor for reducing blood pressure and promoting blood circulation and a preparation method thereof. 【Background technique】 [0002] Liquor is made from koji and distiller's saccharification starter, using starchy (sugar) raw materials, cooking, saccharifying, fermenting, distilling, aging and blending. Its wine quality is colorless (or slightly yellowish) ) is transparent, the smell is pure and pure, the entrance is sweet and refreshing, and the alcohol content is high. After storage and aging, it has a compound fragrance mainly composed of esters. A variety of wines made from koji and distiller's saccharification starter, using starchy (sugar) raw materials, cooking, saccharifying, fermenting, distilling, aging and blending. [0003] Due to the following reasons, people's requirements for liquor are increasing day by day, not only in taste, but also in th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04C12G3/02A61K36/899A61P9/12A61P29/00A61P1/14A61P3/06
CPCA61K36/232A61K36/236A61K36/28A61K36/287A61K36/428A61K36/48A61K36/481A61K36/483A61K36/484A61K36/63A61K36/704A61K36/835A61K36/899C12G3/02C12G3/04A61K2300/00
Inventor 韦朝胜
Owner 韦朝胜
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