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Quinoa and morchella esculenta baijiu and preparation method thereofs

A technology of morel and quinoa, which is applied in the field of liquor, can solve the problems of reducing human immunity, lack of health care functions, and decline in various skills, so as to improve the specific immune function of the body, improve the utilization rate of raw materials, and slow down the body. damaged effect

Inactive Publication Date: 2020-02-14
临夏县天池高原生态农业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the problems mentioned in the background technology, the present invention proposes a kind of quinoa, morel liquor and its preparation method, which solves the problem that the existing liquor does not have health care function, and will cause harm to the health of the human body after drinking a lot , lead to the decline of various skills of the human body, reduce the immunity of the human body, and lead to the problem of easy disease

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The invention relates to quinoa and morel liquor, wherein the liquor comprises the following raw materials in parts by weight: 80 parts of quinoa, 13 parts of morel, 9 parts of peony, and 13 parts of yellow raspberry.

[0038] The preparation method comprises the following steps:

[0039] (1) a grain culture medium formed after mixing and pulverizing quinoa, peony petals and yellow raspberries;

[0040] (2) Inoculate morels in the grain culture medium formed by mixing quinoa, peony petals, and yellow raspberries for solid-state fermentation to obtain solid-state fermentation products;

[0041] (3) adding water to the solid-state fermentation product obtained in step (2), stirring evenly, then adding wheat koji for enzymolysis to obtain the solid-state fermentation enzymolyzate of Morchella;

[0042] (4) using Saccharomyces cerevisiae strains to prepare the inoculum, and diluting the inoculum;

[0043] (5) drop into the sterilized container the hickory chick solid-stat...

Embodiment 2

[0047]The invention relates to quinoa and morel liquor, wherein the liquor comprises the following raw materials in parts by weight: 70 parts of quinoa, 7 parts of morel, 5 parts of peony, and 7 parts of yellow raspberry.

[0048] The preparation method comprises the following steps:

[0049] (1) a grain culture medium formed after mixing and pulverizing quinoa, peony petals and yellow raspberries;

[0050] (2) Inoculate morels in the grain culture medium formed by mixing quinoa, peony petals, and yellow raspberries to carry out solid-state fermentation to obtain solid-state fermentation products;

[0051] (3) adding water to the solid-state fermentation product obtained in step (2), stirring evenly, then adding wheat koji for enzymolysis to obtain the solid-state fermentation enzymolyzate of Morchella;

[0052] (4) using Saccharomyces cerevisiae strains to prepare the inoculum, and diluting the inoculum;

[0053] (5) drop into the sterilized container the hickory chick soli...

Embodiment 3

[0057] The invention relates to quinoa and morel liquor, wherein the liquor comprises the following raw materials in parts by weight: 72 parts of quinoa, 8 parts of morel, 6 parts of peony, and 8 parts of yellow raspberry.

[0058] The preparation method comprises the following steps:

[0059] (1) a grain culture medium formed after mixing and pulverizing quinoa, peony petals and yellow raspberries;

[0060] (2) Inoculate morels in the grain culture medium formed by mixing quinoa, peony petals, and yellow raspberries to carry out solid-state fermentation to obtain solid-state fermentation products;

[0061] (3) adding water to the solid-state fermentation product obtained in step (2), stirring evenly, then adding wheat koji for enzymolysis to obtain the solid-state fermentation enzymolyzate of Morchella;

[0062] (4) using Saccharomyces cerevisiae strains to prepare the inoculum, and diluting the inoculum;

[0063] (5) drop into the sterilized container the hickory chick sol...

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PUM

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Abstract

The invention relates to quinoa and morchella esculenta baijiu. The quinoa and morchella esculenta baijiu comprises, by weight, 70-80 parts of quinoa, 7-13 parts of morchella esculenta, 5-9 parts of peony petals, and 7-13 parts of yellow raspberries. By adopting the quinoa and morchella esculenta baijiu, the problems are solved that current baijiu does not have healthcare functions, after a personconsumes a large amount of the current baijiu, damage can be caused to human-body health, accordingly, various human-body skills decline, human-body immunity is decreased, and thus the person easilygets ill.

Description

technical field [0001] The invention relates to the technical field of liquor, in particular to quinoa and morel liquor and a preparation method thereof. Background technique [0002] Liquor is a distilled wine made from grains and grains, using Daqu, Xiaoqu or bran koji, and distiller's yeast as saccharification and fermentation agents, which are cooked, saccharified, fermented, and distilled. Also known as Shaojiu, Laobaigan, Burning Knife, etc. The wine is colorless (or yellowish) transparent, with a pure and pure aroma, sweet and refreshing in the mouth, and has a high alcohol content. After storage and aging, it has a compound aroma mainly composed of esters. A variety of wines made from koji and distiller's saccharification starter, using starchy (sugar) raw materials, cooking, saccharifying, fermenting, distilling, aging and blending. [0003] Existing white wine usually adopts grain brewing, a large amount of drinking usually can cause harm to health, and the wine ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/021C12G3/024C12G3/026C12R1/865
CPCC12G3/021C12G3/024C12G3/026
Inventor 王国保
Owner 临夏县天池高原生态农业有限责任公司
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