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Preparation method for lily aromatic-type baijiu

A fragrance-flavor liquor and a fragrance-type technology, which is applied in the field of brewing, can solve the problems of insufficient extraction of active ingredients, weak fragrance of lily wine, and poor taste, and achieve the effect of retaining flavor and nutritional components and simple brewing method

Inactive Publication Date: 2018-11-30
江苏高祖酒业有限公司
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  • Abstract
  • Description
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AI Technical Summary

Problems solved by technology

[0003] In order to solve the problems raised in the above-mentioned background technology, the purpose of the present invention is to provide a preparation method of lily fragrance type liquor, which solves the problem that the plant-based beverage wine on the market is only soaked in edible alcohol and cannot fully extract the effective Ingredients, the Lily Liquor produced has a weak fragrance and poor taste

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0022] (1) Soaking grains: Take 6kg of sorghum, 2kg of rice, 1kg of corn, and 1kg of wheat, and soak them in hot water at 90°C. The soaking time is 10 hours for sorghum, 12 hours for rice, 14 hours for corn, and 18 hours for wheat. After soaking the grains, Then soak it with cold water to get rid of the sour water and astringent water, drain it and put it into the steamer;

[0023] (2) Steamed grains: divided into initial steaming and stewing grains; after soaking the above four kinds of grains, spread the retort first, block the gap with a little rice husk, put the above-mentioned grains into retorts for initial steaming, and use dry steaming The dry steaming time is: 50 minutes for sorghum, 40 minutes for rice, 75 minutes for corn, and 50 minutes for wheat. Heat the water on a low fire until the water is boiling. Knead the inner layer with your hands until the heart is completely penetrated. Cover the steamer and stew the grains for 45 minutes. After the product temperature ...

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Abstract

The invention discloses a preparation method for baijiu, and belongs to the technical field of the baijiu brewing. The method is capable of using sorghum, rice, corn, and wheat as principal raw materials, and comprises steps of preparing smaller lumped koji fragrant fermented grains, preparing lily flower fermented wine, serially steaming and blending and the like, wherein the lily flower fermented wine is prepared by pulping lily petals, purified water and honey and fermenting, then membrane-filtering and concentrating. The brewed lily aromatic-type baijiu is simple in brewing method, the prepared lily aromatic-type baijiu keeps an original flavor and nutritional ingredients of the lily flower better, a baiju body is fine and smooth, and a remaining taste is fresh and clear. An aftertasteis sweet and aromatic simultaneously, and the lily aromatic-type baijiu has a typical elegant flavor of the lily flower.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a preparation method of lily-flavored liquor. Background technique [0002] As people pay more attention to plant nutrition and health care, many products using plants as raw materials have been launched one after another. Modern pharmacological studies have proved that lily has anti-fatigue, hypoxia resistance, increase peripheral cells, protect gastric mucosa, anti-aging, anti-tumor, immune Regulatory, antiviral, blood lipid-lowering and anticoagulant functions, lily contains comprehensive amino acid components, and also contains 8 essential amino acids necessary for the human body, which can improve endocrine disorders, and is also helpful for eliminating fatigue and wound healing. Lily It can also regulate qi and blood, regulate women's physiological problems, and beautify the skin. Lilies are produced in temperate regions and are mainly distributed in China, Japan, North Ame...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12C12G3/04
CPCC12G3/02C12G3/04
Inventor 梁敬策
Owner 江苏高祖酒业有限公司
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