Sweet wine nutrient mixing liquid and preparation method and application thereof

A mixed liquid and nutritional technology, which is applied in the field of Lijiu nutritional mixed liquid and its preparation, can solve the problems of single nutritional value, general economic benefits, single components, etc., and achieve the effect of enriching taste, improving nutritional value and comprehensive efficacy

Pending Publication Date: 2019-04-19
田大伟 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Liquor itself has relatively low alcohol content and wide applicability, so it is deeply loved by consumers. However, this kind of wine has relatively simple nutritional value and relatively simple components, and the resulting economic benefits are average, which is not conducive to further promotion in the market.

Method used

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  • Sweet wine nutrient mixing liquid and preparation method and application thereof
  • Sweet wine nutrient mixing liquid and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A preparation method of liquor nutrient mixture comprises the following steps:

[0040] 1) Preparation of fermented Liquor: 500 kg of sorghum, 200 kg of wheat, 200 kg of rice, 100 kg of corn, 3000 g of yeast (distiller's yeast) made of wheat, put into a sealed 304 stainless steel tank and ferment for 40 days to form Fermented Liquor with an alcohol content of 18%;

[0041] 2) In 1 kg of fermented wine, 6 kg of torreya non-toxic extract, 3 kg of jujube extract, 6 kg of wolfberry extract, 2 kg of mulberry extract, 4 kg of sweet-scented osmanthus extract, 1 kg of mountain red extract, 2 kg of ginseng extract, and 0.5 kg of blueberry extract kg, 0.5kg of apple juice, 0.5kg of paclitaxel non-toxic extract, 3kg of honey, and 3kg of collagen, after several days of co-fermentation, stand still to obtain the nutrient mixture of Lijiu;

[0042] 3) Mix the Lijiu nutrient mixture with the fumigation solution thoroughly, the specification is 10ml / bottle, and regular use of fumigati...

Embodiment 2

[0044] A preparation method of liquor nutrient mixture comprises the following steps:

[0045] 1) Preparation of fermented Liquor: 300 kg of sorghum, 100 kg of wheat, 300 kg of rice, 50 kg of corn, 3000 g of yeast (distiller's yeast) made of wheat, put into a sealed 304 stainless steel tank and ferment for 30 days to form Fermented Liquor with an alcohol content of 10%;

[0046] 2) To 4kg of fermented wine, add 4kg of torreya non-toxic extract, 7kg of jujube extract, 4kg of wolfberry extract, 4kg of mulberry extract, 2kg of sweet-scented osmanthus extract, 3kg of mountain red extract, 1kg of collagen, 1kg of honey, 0.5kg of ginseng extract, 2kg of blueberry extract, 2kg of apple juice, 2kg of non-toxic paclitaxel extract, add the next one after 10 days of fermentation for each addition, after the completion of co-fermentation, stand still to obtain the liquor nutrient mixture;

[0047] 3) Add the Lijiu nutrient mixture into the oral liquid in an amount of 1 wt%, shake well, a...

Embodiment 3

[0049] A preparation method of liquor nutrient mixture comprises the following steps:

[0050] 1) Preparation of fermented Liquor: 700 kg of sorghum, 300 kg of wheat, 100 kg of rice, 150 kg of corn, 3000 g of yeast (distiller's yeast) made of wheat, put into a sealed 304 stainless steel tank and ferment for 50 days to form Fermented Liquor with an alcohol content of 20%;

[0051] 2) Add 5.5kg of torreya non-toxic extract, 4.5kg of jujube extract, 5.5kg of wolfberry extract, 2.5kg of mulberry extract, 3.5kg of sweet-scented osmanthus extract, 1.5kg of mountain red extract, and collagen to 4kg of fermented wine. 2.5kg of protein, 1.5kg of honey, 1.5kg of ginseng extract, 1kg of blueberry extract, 1.5kg of apple juice, 1kg of non-toxic paclitaxel extract, add the next one after 8 days of fermentation, after the co-fermentation is completed, let it stand Obtain the liquor nutrient mixture;

[0052] 3) Add the Lijiu nutrient mixture into the oral liquid in an amount of 2wt%, shak...

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Abstract

The invention provides sweet wine nutrient mixing liquid and a preparation method thereof. The sweet wine nutrient mixing liquid is mainly prepared from, by mass, 1-4 parts of fermented sweet wine, 4-6 parts of Chinese torreya non-toxic extract liquor, 3-7 parts of red date extract liquor, 4-6 parts of wolfberry extract liquor, 2-4 parts of mulberry extract liquor, 2-4 parts of sweet-scented osmanthus extract liquor, 1-3 parts of large-fruited Chinese hawthorn extract liquor, 0.5-2 parts of ginseng extract liquor, 0.5-2 parts of blueberry extract liquor, 0.5-2 parts of apples, 0.5-2 parts of paclitaxel non-toxic extract liquor, 1-3 parts of honey and 1-3 parts of collagen. The preparation method of the sweet wine nutrient mixing liquid comprises the step that all the raw materials are mixed and fermented together for several days. The sweet wine nutrient mixing liquid is sweet in taste and long in aftertaste, and has the effects of blackening beards and hair, nourishing blood and yin,tonifying qi and regulating the middle warmer, relaxing the muscles and stimulating blood circulation and promoting coronary circulation and diminishing inflammation.

Description

technical field [0001] The invention relates to the fields of brewing, processing and application of Lijiu, in particular to a nutrient mixture of Liquor and its preparation method and application. Background technique [0002] In ancient times, the three oldest brewing wines of human beings were rice wine, beer and wine. In ancient China, grains were used as fermented raw materials to brew rice wine and wine. In ancient China, there was the theory of brewing wine by the koji method and brewing wine by the tiller method. In ancient China, there were generally two methods for making wine, one was to use "qu" brewing, and the other was to use "tiller" brewing. The wine made with koji generally has a relatively high alcohol content, which is now our current rice wine, and the other is made with "tiller". The alcoholic content of the wine brewed with "Ni" is relatively low, and the alcohol content is generally around 4%. The ancients called this wine "Li", also known as "Li wi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/05C12G3/055C12G3/022C12G3/021C12G3/024
CPCC12G3/02C12G3/04
Inventor 田大伟郭正昊
Owner 田大伟
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