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Asparagus and Chinese jujube rice wine and preparation method thereof

A technology of jujube and asparagus, which is applied in the field of asparagus jujube rice wine and its preparation, to achieve the effects of rich nutrition, rich nutrition and lower drying temperature

Inactive Publication Date: 2019-05-03
山东恒糅酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, there is no related food made by mixing jujube, asparagus and rice wine in the market. The present invention aims to provide a kind of asparagus jujube rice wine and its preparation method

Method used

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  • Asparagus and Chinese jujube rice wine and preparation method thereof
  • Asparagus and Chinese jujube rice wine and preparation method thereof
  • Asparagus and Chinese jujube rice wine and preparation method thereof

Examples

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Effect test

Embodiment 1

[0025] An asparagus and jujube rice wine, the raw materials of which include: asparagus, jujube, glutinous rice and koji, characterized in that: 20 parts of asparagus, 30 parts of jujube, 120 parts of glutinous rice and 10 parts of koji, the raw materials are calculated by weight .

[0026] The koji preparation method for making asparagus and jujube rice wine comprises the following steps: making germinated wheat flour, making bitter grass powder, making Miba and fermenting koji.

[0027] The embodiment of making germinated wheat flour is as follows: the wheat is sprayed with water to make it moist and germinate 8-12 mm long and sweet, then dried and ground into powder for later use; the embodiment of making bitter grass powder is as follows; After cleaning, dry and pulverize for later use; the implementation method of making Miba is as follows: after soaking the broken japonica rice for 2 hours, use a refiner to grind into rice milk, and add germinated wheat flour, bitter gra...

Embodiment 2

[0035] An asparagus and jujube rice wine, the raw materials of which include: asparagus, jujube, glutinous rice and koji, characterized in that: 40 parts of asparagus, 60 parts of jujube, 160 parts of glutinous rice and 20 parts of koji, the raw materials are calculated by weight .

[0036] The koji preparation method for making asparagus and jujube rice wine comprises the following steps: making germinated wheat flour, making bitter grass powder, making Miba and fermenting koji.

[0037] The embodiment of making germinated wheat flour is as follows: the wheat is sprayed with water to make it moist and germinate 8-12 mm long and sweet, then dried and ground into powder for later use; the embodiment of making bitter grass powder is as follows; After cleaning, dry and pulverize for use; the method of making Miba is as follows: after soaking the broken japonica rice for 4 hours, use a refiner to grind into rice milk, and then add germinated wheat flour, bitter grass powder and mo...

Embodiment 3

[0045] An asparagus and jujube rice wine, the raw materials of which include: asparagus, jujube, glutinous rice and koji, characterized in that: 30 parts of asparagus, 45 parts of jujube, 140 parts of glutinous rice and 15 parts of koji, the raw materials are calculated by weight .

[0046] The koji preparation method for making asparagus and jujube rice wine comprises the following steps: making germinated wheat flour, making bitter grass powder, making Miba and fermenting koji.

[0047] The embodiment of making germinated wheat flour is as follows: the wheat is sprayed with water to make it moist and germinate 8-12 mm long and sweet, then dried and ground into powder for later use; the embodiment of making bitter grass powder is as follows; After cleaning, dry and pulverize for later use; the implementation method of making Miba is as follows: after soaking the broken japonica rice for 3 hours, use a refiner to grind into rice milk, and then add germinated wheat flour, bitte...

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Abstract

The invention discloses asparagus and Chinese jujube rice wine and a preparation method thereof, and belongs to the field of processing and production of foods. The asparagus and Chinese jujube rice wine consists of the following raw materials in parts by weight of 20-40 parts of asparagus, 30-60 parts of Chinese jujubes, 120-160 parts of polished glutinous rice and 10-20 parts of distiller's yeast. The preparation method of the distiller's yeast of the asparagus and Chinese jujube rice wine comprises the following steps of making germinated flour, making bitter herb powder, making rice crusts, and performing fermentation to make koji; and the preparation method of the asparagus and Chinese jujube rice wine comprises the following steps of preparing the raw materials, performing gelatinizing, performing diastatic fermentation, performing distillation and performing soaking and extraction. The asparagus and Chinese jujube rice wine is rich in feed proportioning and nutrients, and the preparation method of the asparagus and Chinese jujube rice wine is reasonable in technological design. The asparagus and Chinese jujube rice wine and the preparation method thereof are worth of promotion and application in the field of production and processing of the foods.

Description

technical field [0001] The invention relates to the field of food processing and production, in particular to asparagus and jujube rice wine and a preparation method thereof. Background technique [0002] Jujube is a kind of fruit that Chinese people often eat. It is rich in nutrition and excellent in health care. It has conquered the recipe menu of Chinese people from ancient to modern times. Regular consumption of jujube can treat physical weakness, neurasthenia, disharmony between spleen and stomach, indigestion, and fatigue. Cough, anemia, emaciation, liver nourishing and anti-cancer functions are particularly prominent. There is a saying that "eating three jujubes a day will not make you look old at a hundred years old". [0003] Selenium is an active element. In terms of human health and longevity, selenium has advantages that other nutrients cannot match. Asparagus has a higher selenium content than ordinary vegetables, and is close to selenium-rich mushrooms. It can ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/022C12G3/026C12G3/055C12H6/02A61K36/899A61P1/14
Inventor 崔烓堃
Owner 山东恒糅酒业有限公司
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