A kind of pandan leaf type yousha bean wine and its preparation method

A technology of oily bean wine and pandan leaf shape, applied in the field of winemaking, can solve problems such as no success, achieve a long and long taste, and avoid the effect of being too bitter.

Active Publication Date: 2021-06-29
西南复星(北京)科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, although pandan leaves and Yousha Dou have special taste and nutritional value, there is no successful case of applying them to prepare pandan leaf-type Yousha Dou wine.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 11

[0047] The preparation method of Maotai-flavor liquor described in the embodiment of the present invention 11:

[0048] ①Preparation of raw materials: coarsely crush the sorghum after removal of impurities into 4~6 petals, and set aside; crush the remaining soybean meal after oil pressing of Yousha beans into granules, and set aside; grind high-temperature Daqu into fine powder without particles, set aside; Steam the rice husk for 20 minutes and set aside.

[0049] ②Mix the raw materials sorghum, soybean meal, bran and rice husk in a mass ratio of 5:5:1:2.5, mix evenly, and add hot water at 90°C twice to moisten the grain. The interval between two water additions is 1 hour, and the total water consumption It is 46%~50% of the total weight of raw materials, wherein, the amount of water added for the first time accounts for 28%~30% of the total weight of raw materials, and the amount of water added for the second time accounts for 18%~20% of the total weight of raw materials.

...

Embodiment 12

[0051] The preparation method of Maotai-flavor liquor described in the embodiment of the present invention 12:

[0052] ① Preparation of raw materials: coarsely crush the sorghum after removal of impurities into 4~6 petals, and set aside; wash, dry, and crush the raw beans of Youshadou into granules, and set aside; grind high-temperature Daqu into fine powder without particles , set aside; rice husk steamed for 20 minutes, set aside.

[0053] ②Mix the raw materials sorghum, oily bean, bran and rice husk according to the mass ratio of 9.5:0.5:1:2.5, mix evenly, and add hot water at 90°C twice to moisten the grain, and the interval between two water additions is 1h. The water consumption is 46%-50% of the total weight of raw materials, wherein the first water addition accounts for 28%-30% of the total weight of raw materials, and the second water addition accounts for 18%-20% of the total weight of raw materials.

[0054] ③The raw materials are steamed and gelatinized, and the ...

Embodiment 1

[0056] A pandan leaf-type Yousha bean wine and a preparation method thereof, the preparation method specifically comprising:

[0057] (1) Raw material processing: Wash the oily beans and dry them at 75°C for 45 minutes to achieve the purpose of drying and preliminary ripening, and then slice them for later use.

[0058] (2) Preparation of Yousha bean wine: Soak 1 part by weight of Yousha bean slices in 9 weights of the aforementioned Huisha wine at a weight ratio of 1:9, soak for 24 hours, and then filter to obtain Yousha bean wine.

[0059] (3) Preparation of pandan leaf-type Yousha bean wine: Add 0.001 parts by weight of pandan leaf juice to 1 part by weight of Yousha bean wine at a weight ratio of 1:0.001, mix well, and then filter to obtain pandan leaves Type Yousha bean wine.

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PUM

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Abstract

The invention relates to a pandan leaf type yousha bean wine and a preparation method thereof. The preparation method of the present invention comprises the following steps: according to the weight ratio of 1 to 3:9, mixing the crushed or sliced ​​oily bean with original wine, soaking for 24 to 72 hours, and separating the solid and liquid, the obtained liquid is the oily bean wine Mix the above-mentioned oily bean wine with pandan leaf juice at a mass ratio of 1:0.001-0.02, and then separate the solid and liquid to obtain the pandan leaf-type oily bean wine. The preparation method of the invention can endow the wine body with special flavor and nutritional value, can bring good drinking experience to drinkers, and has high nutritional and health care value at the same time.

Description

technical field [0001] The invention relates to the field of brewing, in particular to a pandan leaf type yousha bean wine and a preparation method thereof. Background technique [0002] Pandanus amaryllifolius is a tropical plant of the genus Pandanus, also known as pandan, horse chestnut, Honglintou, and green blood tree. Wild horse chestnut is relatively rare, and most of them are cultivated crops. Banlan leaf - called Pandan in Indonesian, it is very famous in Indonesia, Malaysia, Singapore and other places. Pandan leaf is a tropical green plant with a very unique natural aroma, which can add freshness and sweetness to food Therefore, it is often used as a common material for Southeast Asian cuisine and pastries. [0003] Oil Shadou ( Cyperus esculentus L.Var.Sativus Baeck), also known as tiger nuts, ginseng beans, tiger beans, iron water chestnuts, underground chestnuts and underground walnuts, etc., belongs to Cyperaceae (Cyperaceae) Cyperus (Cyperus) annual herb, i...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/055A61K36/8905A61P1/14
CPCA61K36/88A61K36/8905C12G3/04A61K2300/00
Inventor 全龙浩吴旭民吴小江
Owner 西南复星(北京)科技有限公司
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