Preparation method of white spirit with gastrointestinal tract regulating effect

A technology for regulating the stomach and liquor, applied in the preparation of alcoholic beverages, etc., can solve the problems of unclear morphological characteristics of liquor body, lack of health care functions, and verification of the drinking effect of the crowd, so as to achieve rich complex aroma, harmony of various aromas, and aftertaste. refreshing effect

Inactive Publication Date: 2021-11-12
JING BRAND
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  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The above-mentioned prior art that adds garlic or onion as raw material has less body functions related to improving gastrointestinal function, and the health function has not been verified by crowd drinking efficacy; on the other hand, the wine body that adds garlic or onion raw materials adds After a series of formula raw materials, the morphological characteristics of liquor that should be maintained in the liquor body are not specified

Method used

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  • Preparation method of white spirit with gastrointestinal tract regulating effect
  • Preparation method of white spirit with gastrointestinal tract regulating effect
  • Preparation method of white spirit with gastrointestinal tract regulating effect

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0019] In the following examples, the base wine adopts the high-quality Luzhou-flavor type and Fen-flavor type liquor brewed from sorghum. According to the wine body ratio of 72% Luzhou-flavor type liquor and 28% Fen-flavor type liquor, 100 liters of thick and clear compound-flavor type liquor base liquors are prepared.

[0020] In the above 100 liters of thick and clear compound-flavor liquor base liquor, according to the addition amount of each raw material in the functional raw material formula table, add garlic, onion, ginseng, kudzu root extract and fructooligosaccharides in sequence. Fully stir evenly, let stand for 24 hours, and filter to obtain a clarified yellowish, transparent wine body.

[0021] The content of functional raw materials in Examples 1-3 is shown in Table 1.

[0022] Table 1: Example 1-3 functional raw material formula table (unit: g / L)

[0023]

[0024] The wine body detection index in embodiment 1-3 is as shown in table 2.

[0025] Table 2: Body ...

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Abstract

The invention discloses white spirit with gastrointestinal tract regulating effect,. The white spirit is prepared by adding the following substances into 100 L of base liquor according to the proportion: 0.1-0.4 g / L of a garlic extract, 0.1-0.4 g / L of an onion extract, 0.05-0.2 g / L of a ginseng extract, 0.02-0.15 g / L of a kudzuvine root extract and 0.15-0.45 g / L of fructo-oligosaccharide. According to the invention, plant or traditional Chinese medicine active ingredients and traditional white spirit are fused and blended, and a white spirit form product which is slightly yellow, clear, rich in fragrance, comfortable in herbal fragrance and soft, sweet and mellow in taste is obtained. Research by adopting a crowd drinking function perception comparison test method shows that the white spirit has the effect of improving the gastrointestinal tract after being drunk, and besides, the preparation method of the white spirit is high in operability and suitable for being applied to the wine industry.

Description

technical field [0001] The invention relates to the technical field of liquor preparation, in particular to a method for preparing liquor with the effect of regulating the gastrointestinal tract. Background technique [0002] With the continuous improvement of people's quality of life, consumption concepts have also changed. While paying attention to product quality, consumers also pay attention to its impact on health. In the field of health-care wine, the health-care efficacy is usually improved by adding medicinal active ingredients to the base wine. [0003] CN109880724A discloses a health-preserving garlic wine and its preparation method, which includes the following components: white wine, garlic, peach kernels, and light fermented soybeans. The invention uses high-altitude white wine or rice wine, and pours garlic, peach kernels, and light fermented soybeans into the white wine in corresponding proportions. Soak in cold water for a week to half a month to make healt...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/055C12G3/05
CPCC12G3/055C12G3/05
Inventor 石姣杨强施鹏童国强陆世广单义民刘冲冲乐细选江丹刘明智
Owner JING BRAND
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