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Raspberry Baijiu and preparation method thereof

A raspberry and liquor technology, applied in the field of winemaking, can solve the problems of the nutritional value and single taste of liquor, and achieve the effects of bright and attractive color, increased visual experience, and bright color.

Pending Publication Date: 2019-08-06
GUANGXI NORMAL UNIV FOR NATITIES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, most liquors are different from yellow rice wine, beer and fruit wine, except that they contain a very small amount of sodium, copper, zinc, almost no vitamins, calcium, phosphorus, iron, etc., and only water and ethanol are contained, which leads to the loss of the nutritional value of liquor. single taste
At present, there is no report on the preparation of liquor by mixing yellow raspberry, quinoa, black barley and peony petals

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0033] A raspberry white wine, comprising the following components by weight: 30-40 parts of plateau quinoa, 30-50 parts of plateau black barley, 25-45 parts of plateau raspberry yellow fruit, 10-15 parts of peony flower, active dry yeast 0.15-0.35 parts, 0.5-1 part of pectinase.

[0034] The parts by weight of each component in this example are: 30 parts of plateau quinoa, 30 parts of plateau black barley, 25 parts of plateau raspberry yellow fruit, 15 parts of peony flower, 0.15 part of active dry yeast, and 0.5 part of pectinase.

[0035] A preparation method for raspberry liquor, comprising the following steps:

[0036] S1: Prepare raw materials

[0037] Prepare 30 parts of plateau quinoa, 30 parts of plateau black barley, 25 parts of plateau raspberry yellow fruit, 15 parts of peony flower, 0.15 part of active dry yeast, and 0.5 part of pectinase according to parts by weight;

[0038] S2: Preparation of plateau raspberry yellow fruit slurry

[0039] Wash the plateau ra...

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PUM

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Abstract

The invention relates to the technical field of wine brewing, and discloses raspberry Baijiu. The raspberry Baijiu comprises the following components in parts by weight: 30-40 parts of plateau chenopodium quinoa, 30-50 parts of plateau black highland barley, 25-45 parts of plateau raspberry yellow fruits, 10-15 parts of peony flowers, 0.15-0.35 part of active dry yeast and 0.5-1 part of pectinase.The invention also discloses a preparation method of the raspberry Baijiu. The raspberry Baijiu disclosed by the invention is beautiful and attractive in color of Baijiu liquid, the Baijiu liquid notonly has mellow, fragrant and strong sense of Baijiu, and aroma and natural sour and sweet mouth feel of the plateau raspberry yellow fruits are also increased. Through a fermentation technology, nutrient components of the plateau chenopodium quinoa and nutrient components of the plateau black highland barley are reserved to the maximum extent, the color stability of the raspberry Baijui liquid is reinforced, the Baijiu liquid of different batches has the same color, and running off of nutrient components of the plateau raspberry yellow fruits in the fermentation process is reduced; and compared with existing raspberry Baijiu, the raspberry Baijiu liquid disclosed by the invention contains the plateau raspberry yellow fruits which are rich in nutrient components, and is better in mouth feel.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a raspberry liquor and a preparation method thereof. Background technique [0002] As the third-generation fruit, yellow raspberry is rich in nutrition and contains a variety of nutrients that are easily absorbed by the human body and indispensable to the human body, such as vitamin B2, calcium, zinc, iron, magnesium, etc., especially the content of VC is 5 times that of apples. times, the content of amino acids, iron, zinc, and phosphorus is higher than that of apples and grapes, and the sugar content is similar to the three major fruits of apples, pears, and citrus. It contains vitamin E and SOD that are higher than existing cultivated fruits and any other wild fruit trees. , aminobutidine and other anti-aging substances, especially the anti-cancer substance ellagic acid is rich in content, which has prevention and certain curative effect on colon, cervix, breast and pancreatic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/021C12G3/024C12G3/026C12H6/02
CPCC12G3/021C12G3/024C12G3/026C12H6/02
Inventor 常毓巍何淑玲马令法杨敬军黄秋蝉朱顺莲唐创斌
Owner GUANGXI NORMAL UNIV FOR NATITIES