Baijiu brewing technology

A technology and liquor technology, which is applied in the field of deep processing of agricultural and sideline products, can solve the problems of low nutrient content in wine body, imperfect brewing process, and affecting the taste of liquor, so as to achieve mellow and delicious taste, improve the traditional brewing process, and facilitate human body absorption.

Inactive Publication Date: 2019-01-01
夏想
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, although these medicinal materials have a certain degree of health care effect on liquor, they also affect the taste of liquor at the same time, and the traditional brewing process is not perfect, the fermentation is not sufficient, the nutrient content of the wine body is low, and it is cloudy and opaque.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0017] A kind of liquor brewing process, comprises the following steps:

[0018] ①. Fresh cucumber vines remove the leaves on the vines, cut the cucumber vines into sections, each section is not longer than 2 cm, and then soak the cucumber vines in a sodium chloride solution with a mass concentration of 0.12% for 3-5 hours, then take them out , put it under the sun for 40 minutes, and then put the cucumber vines into the quick freeze dryer for quick freeze drying; the quick freezing condensing temperature is -20°C, and the quick freezing time is 10-12 minutes; the moisture content of the cucumber vines after freeze drying is low 8% and then pulverized to obtain cucumber vine powder; after soaking fresh cucumber vine in sodium chloride with a mass concentration of 0.12% for 3-5 hours, the tissue structure of cucumber vine can be softened;

[0019] ②. For ingredients, mix rice, chestnuts, millet, oats, white sesame, and lotus leaves together in a weight ratio of 50:4:2:1:0.5:3 t...

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PUM

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Abstract

The invention discloses a Baijiu brewing technology, mainly aiming at solving the technical problem of how to apply cucumber stems, rice, chestnut, millet, oat, white sesame and lotus leaves scientifically in a wine-making technology and furthest solving the technical problem of extracting nutrient substance from the cucumber stems into wine. The technology is a process of mixing the cucumber stems with the raw materials such as the rice, the chestnut, the millet, the oat, the white sesame and the lotus leaves together for fermenting and brewing. Compared with the existing Baijiu brewing technology, the Baijiu brewing technology provided by the invention improves the traditional brewing technology, and solves the problems that in the traditional brewing technology, fermentation is insufficient, and the liquor body is low in nutritional ingredient content, turbid and non-transparent; The Baijiu brewed by using the technology is more mellow and delicious in taste, and has the medicinal functions of reducing fat, losing weight and activating blood to promote menstruation.

Description

technical field [0001] The invention relates to the technical field of deep processing of agricultural by-products, in particular to a liquor brewing process. Background technique [0002] Liquor is mainly used as a supplement of energy for the human body. After drinking liquor, a large amount of energy is produced, which stimulates the circulatory system. Appropriate drinking can help sleep; stimulate the secretion of gastric juice and saliva, and play a role in strengthening the stomach. Liquor has the effects of ventilating, expelling cold, relaxing tendons, and promoting blood circulation. Drinking white wine properly can stimulate appetite, promote the secretion of digestive juice and blood circulation, which is beneficial to the absorption and forwarding of beneficial substances by the human body, and promotes health; accordingly, various health-care wines have emerged as the times require, such as wolfberry wine, etc. Liquor is generally made of corresponding medici...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 夏想
Owner 夏想
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