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Biological maotai-flavor liquor and preparation method thereof

A biological sauce-flavored liquor technology, applied in the field of liquor, can solve the problem of unsatisfactory health care effects of sauce-flavored liquor, and achieve the effect of short fermentation cycle

Pending Publication Date: 2020-02-28
韩褆
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims at the problems existing in the above-mentioned prior art, and provides a biological sauce-flavored liquor, which solves the problem of unsatisfactory health care effects of the sauce-flavored liquor in the prior art

Method used

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  • Biological maotai-flavor liquor and preparation method thereof
  • Biological maotai-flavor liquor and preparation method thereof
  • Biological maotai-flavor liquor and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The biological sauce-flavored liquor of the present invention is prepared from the following raw materials in parts by weight:

[0021] Water: Non-GMO sorghum: Freeze-dried lactic acid bacteria powder: Freeze-dried Bifidobacterium powder: Freeze-dried Streptococcus thermophilus powder: Freeze-dried yeast powder: Brown sugar: Lycium barbarum: Astragalus: Ganoderma lucidum: Cordyceps sinensis: Pineapple=400: 1000:1:1:1:5:5:5:5:4:3:2.

[0022] The preparation method of the present invention comprises the following steps:

[0023] Step 1, according to the above ratio of parts by weight, respectively pulverize wolfberry, astragalus, ganoderma, cordyceps, and pineapple and place them in the fermentation tank;

[0024] Step 2, placing non-transgenic sorghum, brown sugar, freeze-dried lactic acid bacteria powder, freeze-dried bifidobacteria powder, freeze-dried streptococcus thermophilus powder, and freeze-dried yeast powder in the fermentation tank according to the above-ment...

Embodiment 2

[0029] The biological sauce-flavored liquor of the present invention is prepared from the following raw materials in parts by weight:

[0030] Water: Non-GMO sorghum: Freeze-dried lactic acid bacteria powder: Freeze-dried Bifidobacterium powder: Freeze-dried Streptococcus thermophilus powder: Freeze-dried yeast powder: Brown sugar: Lycium barbarum: Astragalus: Ganoderma lucidum: Cordyceps sinensis: Pineapple=300: 900:0.5:0.5:0.5:4:4:4:4:3:2:1. Its preparation method is with embodiment 1.

Embodiment 3

[0032] The biological sauce-flavored liquor of the present invention is prepared from the following raw materials in parts by weight:

[0033] Water: Non-GMO sorghum: Freeze-dried lactic acid bacteria powder: Freeze-dried Bifidobacterium powder: Freeze-dried Streptococcus thermophilus powder: Freeze-dried yeast powder: Brown sugar: Lycium barbarum: Astragalus: Ganoderma lucidum: Cordyceps sinensis: Pineapple=500: 1200:2:2:2:6:6:6:6:5:4:3. Its preparation method is with embodiment 1.

[0034] Some products obtained in the present invention were sent to Pony Testing Group for testing on October 8, 2019. The test results are as follows:

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PUM

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Abstract

The invention relates to a biological maotai-flavor liquor and a preparation method thereof. The main raw materials are non-transgenic sorghum, medlar, astragalus root, lucid ganoderma, aweto, pineapple juice, brown sugar, freeze-dried lactic acid bacteria powder, freeze-dried bifidobacterium powder, freeze-dried streptococcus thermophilus powder and freeze-dried yeast powder. The biological maotai-flavor liquor is characterized in that the liquor has pure biological organic natural solid fermentation, short fermentation period and no additives, preservatives and essence.

Description

technical field [0001] The invention relates to a kind of liquor, in particular to a biological sauce-flavored liquor and a preparation method thereof. Background technique [0002] Liquor industry is a traditional industry with a strong cultural color in our country and an important part of the food industry. Maotai-flavored liquor itself has rich taste, long aftertaste and many healthy elements. Maotai-flavored liquor has the following characteristics: Maotai-flavored liquor’s “four highs and one long” characteristics make the liquor less volatile substances and reduce the harm to the human body; Long-term storage has less free alcohol molecules and less stimulation to the human body. [0003] But the health care effect of sauce-flavored liquor on the market is not ideal. Contents of the invention [0004] The present invention aims at the problems existing in the above-mentioned prior art, and provides a biological sauce-flavored liquor, which solves the problem in t...

Claims

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Application Information

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IPC IPC(8): C12G3/021C12G3/023C12G3/026C12H6/02A61K36/88A61P1/14C12R1/01C12R1/46
CPCC12G3/021C12G3/023C12G3/026C12H6/02A61K36/815A61K36/481A61K36/074A61K36/068A61K36/88A61P1/14A61K2300/00
Inventor 韩褆
Owner 韩褆