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Floral Baijiu and preparation method thereof

A technology of liquor and flower fragrance, which is applied in the preparation of alcoholic beverages, pharmaceutical formulas, medical preparations containing active ingredients, etc., and can solve the problems of irreplaceable liquor and low alcohol content

Inactive Publication Date: 2018-08-03
普安县应宏酒厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, a wine suitable for women has appeared on the market—fruit wine, which is deeply loved by women because of its sweet and sour taste and low alcohol content. However, this type of wine is not much different from ordinary alcoholic beverages, and is closer to leisure Beverages, cannot replace the role of liquor in family meals, friends gatherings, business negotiations and other occasions

Method used

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  • Floral Baijiu and preparation method thereof
  • Floral Baijiu and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A kind of floral liquor, prepared by the following method:

[0035] (1) Weigh 18kg of marigold, 16kg of rose, 13.5kg of chamomile, 14kg of jasmine, 6.5kg of geranium, 5kg of violet, 250kg of grain, 4kg of distiller's yeast, and 320kg of water, wash and dry the grain, mix with water, and soak for 52 hours , and wash and dry raw materials such as calendula, rose, chamomile, jasmine, geranium, and violet;

[0036] (2) After mixing roses and jasmine, add 3 times the weight of sugar, mix well and place for 9 hours;

[0037] (3) After mixing geranium and violet, smash it into pieces, add a compound microbial agent compounded by bifidobacteria and plantarum, ferment for 30 hours to obtain geranium and violet fermented liquid, and sterilize for later use;

[0038] (4) Take the grain out of the water, drain off the excess water, steam it in water, and cool it down to 33°C naturally;

[0039] (5) Add distiller's yeast to the cooled grain, carry out saccharification, and sacchar...

Embodiment 2

[0048] A kind of floral liquor, prepared by the following method:

[0049] (1) Weigh 16kg of calendula, 14kg of rose, 12kg of chamomile, 13kg of jasmine, 5kg of geranium, 4kg of violet, 260kg of grain, 5kg of distiller's yeast, and 310kg of water, wash and dry the grain, mix with water, soak for 50h, and Wash and dry raw materials such as calendula, rose, chamomile, jasmine, geranium, and violet;

[0050] (2) After mixing roses and jasmine, add 2 times the weight of sugar, mix well and place for 6 hours;

[0051] (3) After mixing geranium and violet, smash them into pieces, add a compound microbial agent compounded by bifidobacterium and plantarum, ferment for 24 hours to obtain geranium and violet fermented liquid, and sterilize for later use;

[0052] (4) Take the grain out of the water, drain the excess water, steam it in water, and cool it naturally to 32°C;

[0053] (5) Add distiller's yeast to the cooled grain, carry out saccharification, and saccharify to DE value of ...

Embodiment 3

[0062] A kind of floral liquor, prepared by the following method:

[0063] (1) Weigh 20kg of calendula, 18kg of rose, 15kg of chamomile, 15kg of jasmine, 8kg of geranium, 6kg of violet, 240kg of grain, 3kg of distiller's yeast, and 330kg of water, wash and dry the grain, mix with water, soak for 54h, and Wash and dry raw materials such as calendula, rose, chamomile, jasmine, geranium, and violet;

[0064] (2) After mixing roses and jasmine, add 4 times the weight of sugar, mix well and place for 12 hours;

[0065] (3) After mixing geranium and violet, smash it into pieces, add a compound microbial agent compounded by bifidobacteria and plantarum, ferment for 36 hours to obtain geranium and violet fermented liquid, and sterilize it for use;

[0066] (4) Take the grain out of the water, drain off the excess water, steam it in water, and cool it down to 34°C naturally;

[0067] (5) Add distiller's yeast to the cooled grain, carry out saccharification, and saccharify to DE value...

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Abstract

The invention relates to the technical field of wine brewing, in particular to floral Baijiu and a preparation method thereof. According to the preparation method disclosed by the invention, plants such as calendula, rose, chamomile, jasmine flower, pelargonium hortorum and mallhiola incana are fermented together with saccharified grain, so that the effects of various flowers are fully blended andthe beneficial effects of all raw materials are fully played; in addition, the fragrance of all the flowers is coordinated with wine aroma and finally the floral Baijiu with loral scent and soft andsweet taste is obtained; the floral Baijiu has the efficacy of beautifying skin and is suitable for women to drink.

Description

technical field [0001] The invention relates to the technical field of wine brewing, in particular to a flower-flavored liquor and a preparation method thereof. Background technique [0002] China is a country with a long history of wine culture. Wine is a common drink in daily life. Moderate drinking can dispel dampness and relieve pain, promote qi and blood, and play a certain role in health care. [0003] At present, drinking has become an indispensable part of people's family meals, friends' gatherings, and business negotiations. At present, men mainly drink alcohol, especially liquor, which is rarely accepted by female friends because of its sweet and spicy taste. In recent years, a wine suitable for women has appeared on the market—fruit wine, which is deeply loved by women because of its sweet and sour taste and low alcohol content. However, this type of wine is not much different from ordinary alcoholic beverages, and is closer to leisure Beverages cannot replace t...

Claims

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Application Information

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IPC IPC(8): C12G3/02A61K36/738A61P17/00A61P17/10
CPCA61K9/0095A61K36/185A61K36/28A61K36/31A61K36/63A61K36/738A61P17/00A61P17/10C12G3/02A61K2300/00
Inventor 张天柱陈伟
Owner 普安县应宏酒厂
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