Bigarabe Baijiu and preparation method thereof

A technology for bitter orange and liquor, applied in the field of bitter orange liquor and its preparation, can solve problems such as insufficient medical value, and achieve the effects of improving indigestion, thick taste, and improving skin

Inactive Publication Date: 2018-01-12
贵州布依深泉养殖专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, bitter orange is often used to extract essential oil; or made into concentrated bitter orange juice, which is used as a raw material in chemical, food, pharmaceutical, and textile industries, but the rich nutrients in bitter orange have not been fully utilized, and its extremely high medical value has not been fully realized to play

Method used

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  • Bigarabe Baijiu and preparation method thereof
  • Bigarabe Baijiu and preparation method thereof
  • Bigarabe Baijiu and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A kind of preparation method of bitter orange liquor, is characterized in that, comprises the steps:

[0032] (1) Weigh 15.33kg of petitgrain leaves, 30.66kg of bitter orange buds, 36kg of bitter orange flowers, 27kg of mature bitter orange fruits, 300kg of rice, 1.5kg of distiller's yeast, and 260kg of water, wash and dry the rice, and mix with water , soaked for 46 hours;

[0033] (2) Crushing petitgrain leaves and petitgrain buds into a slurry, adding 1.5% cellulase and 1% pectinase, and incubating at 41.5°C for 3 hours to decompose the cell wall, and more beneficial ingredients are dissolved;

[0034] (3) Bitter orange blossoms are beaten into small pieces of 0.3-0.8 cm, and the ripe bitter orange fruit with skin is beaten into pulp;

[0035] (4) Take the rice out of the water, drain the excess water, steam it over water, add bitter orange flower and ripe bitter orange fruit pulp while it is hot, release the beneficial ingredients in it, and naturally cool down to ...

Embodiment 2

[0039] A kind of preparation method of bitter orange liquor, is characterized in that, comprises the steps:

[0040] (1) Take by weighing 42kg of petitgrain leaves, 34kg of petitgrain flowers, 25kg of ripe petitgrain fruit, 280kg of sorghum, 1kg of distiller's yeast, and 240kg of water, wash and dry the sorghum, mix with water, and soak for 44h;

[0041] (2) Crushing petitgrain leaves and petitgrain buds into pulp, adding 1.2% cellulase and 0.8% pectinase, and incubating at 38°C for 2 hours to decompose the cell wall, and more beneficial ingredients are dissolved;

[0042] (3) Bitter orange blossoms are beaten into small pieces of 0.3-0.8 cm, and the ripe bitter orange fruit with skin is beaten into pulp;

[0043] (4) Take the sorghum out of the water, drain the excess water, steam it over water, add bitter orange flower and ripe bitter orange fruit pulp while it is hot, release the beneficial ingredients in it, and naturally cool down to 38°C;

[0044] (5) Add the treated pe...

Embodiment 3

[0047] A kind of preparation method of bitter orange liquor, is characterized in that, comprises the steps:

[0048] (1) Take by weighing 50kg of bitter orange buds, 38kg of bitter orange flowers, 29kg of ripe bitter orange fruit, 320kg of glutinous rice, 2kg of distiller's yeast, and 280kg of water, wash and dry the glutinous rice, mix with water, and soak for 48h;

[0049](2) Crushing petitgrain leaves and petitgrain buds into pulp, adding 1.8% cellulase and 1.2% pectinase, and incubating at 45°C for 4 hours to decompose the cell wall, and more beneficial ingredients are dissolved;

[0050] (3) Bitter orange blossoms are beaten into small pieces of 0.3-0.8 cm, and the ripe bitter orange fruit with skin is beaten into pulp;

[0051] (4) Take the glutinous rice out of the water, drain the excess water, steam it over water, add bitter orange blossom and ripe bitter orange fruit pulp while it is hot, release the beneficial ingredients in it, and naturally cool down to 42°C;

[...

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Abstract

The invention relates to the technical field of wine brewing, in particular to bigarabe Baijiu and a preparation method thereof. The bigarabe Baijiu is obtained by mixing bigarabe leaf or shoot, bigarabe flower, mature bigarabe fruit and grain according to a certain proportion and jointly fermenting, so that effects of the bigarabe leaf or shoot on enhancing immunity and pacifying stomach muscles,effects of the bigarabe flower on relieving neuralgia and headache and improving skin and effects of the bigarabe fruit on stimulating lymphatic circulation system, eliminating vivotoxin, inducing diuresis and relieving constipation are brought into full play; the bigarabe Baijiu is transparent and light golden in color, coordinated in bigarabe aroma and wine fragrance, massive in taste and capable of enhancing immunity, improving dyspepsia and avoiding symptoms like headache, dizziness, nausea, stomach discomfort, fatigue, drowsiness, sweating, serious thirst and cognitive fuzziness.

Description

technical field [0001] The invention relates to the technical field of wine brewing, in particular to bitter orange liquor and a preparation method thereof. Background technique [0002] Bitter orange, also known as "lime tree" in French. It is said that bitter orange was introduced to Europe by Arab merchants in 1200 AD, and was widely used by botanists in Italy, Spain and France in the 17th century. [0003] The peel, flowers, and unripe fruit of bitter orange can be processed and utilized. Especially its high-quality Neroli oil is used happily in the aroma industry. In the famous Cologne water, it is used as the base incense. During the distillation of neroli oil, bitter orange flower water with a pleasant aroma is also produced. [0004] The juice content in the bitter orange fruit is as high as 43%, and the amino acid content is the highest among citrus fruits. Bitter orange is also one of the commonly used Chinese herbal medicines, and its unripe fruit is used. It...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/12C12H6/02
Inventor 王朝志王廷灿
Owner 贵州布依深泉养殖专业合作社
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