Preparation method of Maotai-flavor baijiu containing fresh panax notoginseng

A technology of Maotai-flavored liquor and Panax notoginseng, which is applied in the field of food processing, can solve the problems of unsatisfactory demand, low nutritional content, single taste of Maotai-flavored liquor, etc., and achieve the effect of increasing market value, sweet and mild taste

Inactive Publication Date: 2018-06-15
云南参柒三七生物有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the production process is limited by the raw materials used (mostly sorghum as the main raw material) and fermented grains, the sauce-flavored liquor made by it has a single taste and low nutritional content, which cannot meet the demand

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A preparation method of Maotai-flavored liquor containing fresh Panax notoginseng, comprising the following steps:

[0017] (1) Pre-treatment: Rinse the freshly excavated Panax notoginseng to remove the attached sediment, steam it with water for 12 minutes, then cover it with a film, place it at 33°C for 36 hours, and then dry it until the moisture content reaches 30 Between %, get fresh notoginseng for use;

[0018] (2) Brewing: choose Maotai-flavored liquor as the base liquor, and brew at a temperature of 25°C according to the weight ratio of base liquor:fresh notoginseng=30:1. Among them, the sauce-flavored liquor is Maotai-flavored liquor.

Embodiment 2

[0020] A preparation method of Maotai-flavored liquor containing fresh Panax notoginseng, comprising the following steps:

[0021] (1) Pretreatment: Rinse the freshly excavated Panax notoginseng to remove the attached sediment, steam it with water for 10 minutes, then cover it with a film, place it at 32°C for 24 hours, and then dry it until the moisture content reaches 28°C. Between %, get fresh notoginseng for use;

[0022] (2) Brewing: choose Maotai-flavored liquor as the base liquor, brew at a temperature of 22°C according to the weight ratio of base liquor:fresh notoginseng=10:1, and get ready. Among them, the sauce-flavored liquor is Maotai-flavored liquor.

Embodiment 3

[0024] A preparation method of Maotai-flavored liquor containing fresh Panax notoginseng, comprising the following steps:

[0025] (1) Pre-treatment: Rinse the freshly excavated Panax notoginseng to remove the attached sediment, steam it with water for 15 minutes, then cover it with a film, place it at 35°C for 48 hours, and then dry it until the moisture content reaches 35°C. Between %, get fresh notoginseng for use;

[0026] (2) Brewing: choose Maotai-flavored liquor as the base liquor, brew at a temperature of 27°C according to the weight ratio of base liquor: fresh notoginseng = 50:1, and get ready. Among them, the sauce-flavored liquor is Maotai-flavored liquor.

[0027] The notoginseng wine obtained by the above method has a sweet, flat and soft taste, can neutralize the strong irritability of white wine, and has a weak sense of bitterness. Regular drinking can not only promote blood circulation and collaterals, eliminate stagnation and relieve pain, but also nourish an...

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PUM

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Abstract

The invention discloses a preparation method of Maotai-flavor baijiu containing fresh panax notoginseng. The preparation method includes the following steps of (1) pretreatment, wherein panax notoginseng which is dug out lately is flushed to remove adherent mud and then aired till the moisture content is within a range from 28% to 35% to obtain fresh panax notoginseng for use; (2) brewing, whereinMaotai-flavor baijiu is selected as base wine, the base wine and fresh panax notoginseng are brewed according to a weight ratio of (10-50):1, and then a finished product can be obtained. The preparation method has the advantages that fresh panax notoginseng is brewed with the Maotai-flavor baijiu, the Maotai flavor is combined, and meanwhile the baijiu is sweet in flavor and mild in property, thestrong property and irritability of the baijiu is neutralized, the bitter taste is slight, after users drink the Maotai-flavor baijiu containing fresh panax notoginseng frequently, not only can the effects of promoting the blood circulation, unclogging collaterals, removing accumulation, relieving pain and nourishing and improving the physique be achieved, but also the users can be more energetic, people's demands for functional healthcare and taste flavor of the baijiu are met, and the market value is augmented.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of Maotai-flavor liquor containing fresh notoginseng. Background technique [0002] Sanqi is also known as Tianqi. Li Shizhen, a famous pharmacist in the Ming Dynasty, called it "gold does not change". For those with stick sores and bleeding, chew it and apply it, or mix it with the powder, and the bleeding will stop immediately. It is also mainly used for vomiting blood, epistaxis, bloody dysentery, metrorrhagia, persistent menstrual bleeding, postpartum hemorrhage, and pain in blood circulation. , red eye carbuncle, tiger bite and snakebite and other diseases." There is also a record in the Qing Dynasty pharmacy book "Compendium of Materia Medica": "Ginseng is the first to nourish qi, and Sanqi is the first to nourish blood. It tastes the same and has the same effect, so it is called ginseng Sanqi, which is the most precious in Chinese medicine." Panax notog...

Claims

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Application Information

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IPC IPC(8): C12G3/04
CPCC12G3/04
Inventor 龙洪波
Owner 云南参柒三七生物有限公司
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