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.
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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.
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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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