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Production method of alcohol-free Baijiu

A liquor and preservative technology, applied in the functions of food ingredients, food ingredients as substitutes, applications, etc., to achieve the effect of mellow taste, full taste and broad market prospects

Inactive Publication Date: 2017-12-29
河南暖博信息科技服务有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, with the continuous improvement of people's lives and more and more attention to their health, drinking and socializing has become a burden. After years of custom evolution, everyone is also looking for a medium that can replace liquor in communication and business entertainment. From high-alcohol liquor to low-alcohol liquor, from rice wine to fruit wine, red wine, beer, etc., there is no suitable drink that can guarantee health without losing traditional customs and etiquette

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach 1

[0017] Embodiment one: a kind of non-alcoholic white wine of the present invention comprises following composition: dried red pepper, orange peel, cardamom, lemon peel, pimento, aniseed, white sugar, food grade glycerin, water-soluble dietary fiber, preservative are raw material.

[0018] A kind of non-alcoholic liquor of the present invention mainly contains the following steps:

[0019] Preparation of raw materials: 10 kg of dry red pepper, 3 kg of orange peel, 3 kg of cardamom, 6 kg of lemon peel, 4 kg of pimento, and 8 kg of aniseed are prepared by weight.

[0020] Raw material extraction: remove the prepared stems and remove impurities and dry them, and then use a pulverizer to crush the raw materials, sieve (60-80 mesh) and place them in a 100L extraction kettle to start the cold cycle and refrigeration, set the temperature of the extraction kettle and the temperature of the separation kettle. When the temperature reaches the set value, start to open the valve of the g...

Embodiment approach 2

[0024] The non-alcoholic liquor of the present invention comprises the following components: dry red pepper, orange peel, cardamom, lemon peel, pimento, aniseed, white sugar, food-grade glycerin, water-soluble dietary fiber and preservatives as raw materials.

[0025] A kind of non-alcoholic liquor of the present invention mainly contains the following steps:

[0026] Preparation of raw materials: by weight, 15 kg of dry red pepper, 5 kg of orange peel, 5 kg of cardamom, 8 kg of lemon peel, 5 kg of pimento, and 10 kg of aniseed are weighed and prepared.

[0027] Extraction of raw materials: remove the prepared stems and remove impurities and dry them, then use a pulverizer to crush the raw materials and aniseed ingredients separately, sieve (60-80 mesh) and place them in a 100L extraction kettle, start the cold Circulation and refrigeration, set the temperature of the extraction kettle and the temperature of the separation kettle. When the temperature reaches the set value, s...

Embodiment approach 3

[0031] The non-alcoholic liquor of the present invention comprises the following components: dry red pepper, orange peel, cardamom, lemon peel, pimento, aniseed, white sugar, food-grade glycerin, water-soluble dietary fiber and preservatives as raw materials.

[0032] A kind of non-alcoholic liquor of the present invention mainly contains the following steps:

[0033] Preparation of raw materials: by weight 12 kg of dry red pepper, 4 kg of orange peel, 4 kg of cardamom, 7 kg of lemon peel, 4.5 kg of pimento, and 9 kg of aniseed material for weighing preparation.

[0034] Extraction of raw materials: remove the prepared stems and remove impurities and dry them, then use a pulverizer to crush the raw materials and aniseed ingredients separately, sieve (60-80 mesh) and place them in a 100L extraction kettle, start the cold Circulation and refrigeration, set the temperature of the extraction kettle and the temperature of the separation kettle. When the temperature reaches the set...

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PUM

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Abstract

The invention discloses a production method of alcohol-free Baijiu. The alcohol-free Baijiu comprises the components of dry red peppers, orange peel, cardamun, lemon peel, allspice, star anise, white sugar, food grade glycerine, water soluble dietary fibers and a preservative. A super critical extraction technique is used for extracting fragrance components in food materials and seeds, fermentation fragrance-generation taste-generate substances in Baijiu are stimulated, and besides, the white sugar, the food grade glycerine, the water soluble dietary fibers and the preservative are used for blending and being antiseptic, and through working procedures of filtering and decoloring with activated carbon, removing bacteria, killing bacteria and the like, the alcohol-free Baijiu is produced. The alcohol-free Baijiu is mellow in mouth feel and plump in taste, has certain effects of expelling toxins, keeping young, inducing resuscitation and supplementing energy, is a healthy product capable of replacing Baijiu, and is broad in market prospect.

Description

technical field [0001] The invention belongs to the field of food processing, in particular the invention relates to an alcohol-free liquor. Background technique [0002] The ingredients in liquor are very complex, and its main ingredients are alcohol and water. Generally speaking, the higher the ethanol content, the stronger the alcohol content, and the more unfavorable it is to the human body. Drinking right amount of white wine can alleviate anxiety and tension; people with insomnia drink a small amount of white wine before going to bed, which is good for sleep, and can stimulate the secretion of gastric juice and saliva, which plays a role in strengthening the stomach, but excessive drinking is very harmful to the body. big. [0003] The harm of alcohol to the human body: Although alcohol adds a lot of interest to people's life, drinking too much will seriously affect the health of individuals, and even endanger their lives. The alcohol content in the blood is 0.03% in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52A23L33/105
CPCA23L2/38A23L2/52A23L33/105A23V2002/00A23V2200/12A23V2250/21A23V2200/30
Inventor 刘胜利张治刚邹江鹏李西波马歌丽赵玉侠
Owner 河南暖博信息科技服务有限公司