Tiger nut pure grain herbal liqueur and method for preparing same

Abstract

The application discloses a kind of tiger nut pure grain herbal liqueur and its preparation method.It relates to the technical field of brewing liquor.The application provides specific raw material ratio and preparation method and application.The wine body of the application is soft and natural, and has balanced nutrition without side effects.The raw materials are natural and safe, and the drinking safety is higher.The extraction efficiency is high, and the nutrient utilization rate is high: high and low degree liquor two-stage extraction, oil, amino acid, polysaccharide and herbal active substances in tiger nut are fully analyzed, and the raw material utilization rate is significantly improved.The flavor level is good: nut oil fragrance is matched with four kinds of herbal fragrance, separate soaking does not mix smell, xylitol brings soft and natural, and the wine body is soft and not irritating.The wine body has strong stability: two-stage gradient filtration process greatly reduces impurities and colloid, and the finished product is not easy to turbidity and has no sediment during long-term storage.The audience is wider: xylitol low-sugar formula is suitable for health preservation and sugar control groups, and widens the application scenarios of products.The process is standardized and can be produced on a large scale.

Description

Technical Field

[0001] This invention relates to the field of liqueur brewing technology, and more specifically to a tiger nut pure grain herbal liqueur and its preparation method. Background Technology

[0002] Most existing liqueurs rely on chemical raw materials to simulate the flavor of food ingredients, and contain a wide variety of additives, such as edible alcohol, flavorings, and sweeteners.

[0003] Therefore, how to provide a natural and safe specialty liqueur is a problem that needs to be solved by those in the field. Summary of the Invention

[0004] In view of this, the present invention provides a tiger nut pure grain herbal liqueur and its preparation method.

[0005] It solves the problems of traditional liquors relying on edible alcohol and artificial flavorings, resulting in excessive additives and insufficient naturalness; it uses solid-state pure grain light-aroma baijiu throughout the process, with only xylitol as a single natural sweetener, and no flavorings, colorings, or preservatives.

[0006] To address the issue of low extraction efficiency of effective components during static soaking: a 7-Bar pressurized circulation stirring method is adopted to accelerate the dissolution of nutrients, and a dual-gradient alcohol content is used to balance both fat-soluble and water-soluble components. Solve the problem of flavor mixing when the main ingredient is soaked in the same pot with various Chinese medicinal herbs: Chinese medicinal herbs are extracted separately in separate pots, and the proportion of added herbs can be flexibly adjusted, resulting in a clear flavor profile; Solve the problem of wine becoming cloudy and sedimented: Two-stage filtration of diatomaceous earth coarse filtration and cross-flow membrane fine filtration removes fine colloidal suspended matter, resulting in a clear and stable wine during long-term storage. To address the issue that traditional spirits are too high in sugar for people with high blood sugar levels, xylitol is used to replace sucrose, reducing the burden on blood sugar levels. Solving the problem of monotonous nutrition: Using tiger nuts as the core nutritional base, combined with four types of medicinal and edible herbs, the nutrition is balanced and natural without exogenous hormones; To address the issue of untraceable finished product quality, a standardized sampling and retention system was established, retaining samples for six months to meet the needs of market sampling and quality dispute re-inspection.

[0007] To achieve the above objectives, the present invention adopts the following technical solution: A tiger nut pure grain herbal liquor includes the following ingredients: 200-300 catties of tiger nuts; various Chinese medicinal herbs: 40-50 catties of Eucommia ulmoides leaves, 15-20 catties of jujubes, 15-20 catties of wolfberries, and 8-10 catties of Cornus officinalis; 500-600 catties each of 60% vol solid-state fermented light aroma baijiu and diluted 40% vol solid-state fermented light aroma baijiu; 300 catties of 60% vol light aroma baijiu for each Chinese medicinal herb; flavoring and auxiliary material: food-grade xylitol, with 26-28 catties of xylitol added per 1000 catties of the prepared mixed liquor.

[0008] The preferred ingredients include: 250 catties of tiger nuts; various Chinese medicinal herbs: 45 catties of Eucommia ulmoides leaves, 18 catties of jujubes, 18 catties of wolfberries, and 9 catties of Cornus officinalis; 550 catties each of 60% vol solid-state fermented light-aroma baijiu and diluted 40% vol solid-state fermented light-aroma baijiu; 300 catties of 60% vol light-aroma baijiu for each Chinese medicinal herb; and flavoring agent: food-grade xylitol, with 27 catties of xylitol added per 1000 catties of the prepared mixed liquor.

[0009] This invention also provides a method for preparing the tiger nut pure grain herbal liqueur as described above, characterized by comprising the following steps: (1) Tiger nuts double gradient pressure extraction: The pretreated tiger nuts were put into a bag, and 60% vol solid-state fermented light aroma baijiu was added for the first pressure extraction, and the first extract was separated; then 40% vol solid-state fermented light aroma baijiu was added to the tank for the second pressure extraction, and the second extract was separated. (2) Separate extraction of Chinese medicinal materials: The four Chinese medicinal materials, namely Eucommia ulmoides leaves, jujube, wolfberry and cornus officinalis, were put into bags and placed in separate containers. Each of them was soaked in 60% vol solid-state fermented light aroma baijiu to obtain four kinds of herbal extracts. (3) Wine blending and flavoring: Mix the first and second tiger nut extracts obtained in step (1) to obtain tiger nut base wine; then add the four herbal extracts obtained in step (2) to the tiger nut base wine, pressurize and stir to obtain mixed wine, add food-grade xylitol, and stir until completely dissolved. (4) Two-stage progressive filtration purification: The blended wine is subjected to coarse filtration with diatomaceous earth and fine filtration with cross-flow membrane to obtain clear tiger nut pure grain herbal liqueur.

[0010] Preferred: In step (1), the pretreatment is: manual sorting, rinsing with clean water, low-temperature drying, and breaking into 4 to 6 pieces; the first and second pressure extractions are carried out by circulating stirring at 7 Bar pressure, stirring 4 times a day with an interval of 2 hours, stirring for 30 minutes each time, and the extraction time is 10 to 15 days.

[0011] Preferably, in step (3), the pressure is 7 Bar.

[0012] Preferred: In step (4), the control pressure of the diatomaceous earth coarse filter is 0.1~0.2MPa and the filtration flow rate is 3 tons / hour; the operating pressure of the cross-flow membrane fine filter is 0~0.1MPa and the filtration flow rate is 1.5 tons / hour.

[0013] The present invention also provides the application of the above-mentioned tiger nut pure grain herbal liqueur in the preparation of low-sugar liqueur with nutty aroma and herbal flavor.

[0014] This invention also provides the application of the above-mentioned tiger nut pure grain herbal liqueur in the preparation of beverages suitable for people with blood sugar control.

[0015] Furthermore, under optimal proportions, tiger nuts provide the wine with nutty oil aromas, plant proteins, and unsaturated fatty acids, laying the foundation for a rich and full-bodied wine. Food and medicinal ingredients: Eucommia ulmoides leaves balance the herbal aroma; jujubes and goji berries provide natural fruity aroma and a mellow sweetness; Cornus officinalis harmonizes the complex flavor. The four types of raw materials are compatible without conflict. All of them are food and medicinal materials that are permitted to be used in China and contain no exogenous hormones. Base liquor ratio: Tiger nuts are extracted once with 60% vol light aroma baijiu and then extracted a second time with 40% vol light aroma baijiu; each of the four types of Chinese medicinal herbs is separately soaked in 60% vol light aroma baijiu to avoid cross-contamination of flavors; Sweetening ingredients: Xylitol is added to the mixed wine in a certain proportion, resulting in a moderate sweetness that does not mask the aroma of the natural ingredients. It is suitable for people who are controlling their sugar intake and has no added sugar.

[0016] As can be seen from the above technical solution, compared with the prior art, the present invention discloses a tiger nut pure grain herbal liqueur and its preparation method, and the technical effects achieved are as follows: The wine of this invention is smooth and has a natural sweet aftertaste; it is nutritionally balanced and has no side effects.

[0017] Natural and safe ingredients: All ingredients are ordinary food or food and medicine homology products, with no chemical additives or exogenous hormones. The base liquor is solid-state pure grain light aroma baijiu, making it safer to drink. High extraction efficiency and high nutrient utilization: Pressurized circulation stirring and two-stage extraction with high and low alcohol content fully extract the oil, amino acids, polysaccharides and herbal active substances in tiger nuts, significantly improving the utilization rate of raw materials; Excellent flavor profile: Nutty and oily aromas combined with four kinds of herbal fragrances, which are soaked separately to prevent flavor mixing, and xylitol brings a mellow aftertaste, resulting in a smooth and non-irritating body; Strong wine stability: The two-stage gradient filtration process greatly reduces impurities and colloids, and the finished product is not prone to turbidity or sedimentation during long-term storage. Wider audience: The xylitol low-sugar formula is suitable for health-conscious and blood sugar-controlling individuals, expanding the product's applicable scenarios; Standardized process, scalable production: all pressure, time, flow rate, and ratio parameters are clearly defined, and it is equipped with dedicated food-grade equipment, enabling stable batch production; it is equipped with a standardized sampling and retention system, and product quality is traceable. Detailed Implementation

[0018] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0019] This invention discloses a tiger nut pure grain herbal liqueur and its preparation method.

[0020] In the examples, all raw materials not mentioned are commercially available; all processes and standards not mentioned are conventional; and all related equipment not mentioned is commercially available conventional equipment. A brief description of some is provided below: 1. Tiger nuts (snake nuts): whole, free from mold and insect damage, dry and free of impurities, meeting agricultural product safety standards; 2. Eucommia ulmoides leaves, jujubes, wolfberries, and cornelian cherries: free from sulfur fumigation, mold, and excessive pesticide residues; listed in the National Health Commission's catalog of food and medicine homology products; naturally hormone-free. 3. Light Aroma Baijiu: Solid-state fermented light aroma baijiu, conforming to GB / T10781.2, with an alcohol content of 60% vol, without blending with edible alcohol; diluted with water to obtain 40% vol extract liquor; 4. Xylitol: Food grade, conforms to GB28307, and contains no artificial sweeteners; 5. Equipment in contact with materials: All are made of food-grade 306 stainless steel, food-grade pure cotton gauze, and edible ceramics, conforming to GB4806.9 food contact materials standard.

[0021] Example 1 A tiger nut pure grain herbal liquor includes the following ingredients: 200 jin of tiger nuts, 40 jin of Eucommia ulmoides leaves, 15 jin of jujubes, 15 jin of wolfberries, and 8 jin of Cornus officinalis; 500 jin of 60% vol and 40% vol light-aroma baijiu respectively for the first and second extractions of tiger nuts; 300 jin of 60% vol light-aroma baijiu for each of the Chinese medicinal herbs; and 26 jin of xylitol added per 1000 jin of the prepared mixed liquor. Product features: Prominent herbal aroma, mild nutty flavor, and low sweetness, suitable for those who prefer a mild herbal flavor.

[0022] Example 2 A tiger nut pure grain herbal liquor comprises the following ingredients: 250 jin of tiger nuts, 45 jin of Eucommia ulmoides leaves, 18 jin of jujubes, 18 jin of wolfberries, and 9 jin of Cornus officinalis; 550 jin of 60% vol and 40% vol light-aroma baijiu respectively, obtained from the first and second extractions of tiger nuts; 300 jin of 60% vol light-aroma baijiu for each of the Chinese medicinal herbs; and 27 jin of xylitol added per 1000 jin of the prepared mixed liquor. Product features: The aroma of nuts and herbs is balanced, with a mellow aftertaste, moderate nutrient content, and optimal overall taste, making it the recommended solution of this invention.

[0023] Example 3 A tiger nut pure grain herbal liquor includes the following ingredients: 300 jin of tiger nuts, 50 jin of Eucommia ulmoides leaves, 20 jin of jujubes, 20 jin of wolfberries, and 10 jin of Cornus officinalis; 600 jin of 60% vol and 40% vol light-aroma baijiu are prepared from the first and second extractions of tiger nuts; 300 jin of 60% vol light-aroma baijiu are prepared from each of the Chinese medicinal herbs; 28 jin of xylitol is added to every 1000 jin of the prepared mixed liquor. Product Features: Tiger nuts have a rich aroma of oil, a more pronounced sweetness, and a strong nut flavor, making them suitable for those who enjoy a rich nut flavor.

[0024] Example 4 The preparation methods of Examples 1-3 include the following steps: (1) Tiger nut dual-gradient pressure extraction: 1) Pre-treatment: Tiger nuts are manually sorted, rinsed with clean water, and dried at low temperature; then fed into a food-grade 306 stainless steel crusher to be crushed into 4-6 pieces and packed into food-grade gauze bags. 2) Single extraction: Place a cloth bag into a 1000 catties 306 stainless steel tank / earthenware jar, add 60% vol solid light aroma type liquor; use a 7 Bar air compressor to circulate and stir, 4 times a day, 2 hours apart, stirring for 30 minutes each time, and seal for extraction for 10-15 days to obtain a single tiger nut extract. 3) Secondary maceration: The first maceration liquid is extracted and stored; 40% vol light aroma baijiu is added to the tank again, and the above 7 Bar pressure stirring process is repeated for 10 to 15 days to obtain the second tiger nut extract. (2) Separate extraction of Chinese medicinal materials in separate tanks: Eucommia leaves, jujubes, wolfberries, and cornelian cherries were washed with clean water and sun-dried. They were then placed separately into food-grade gauze bags and placed in 500-jin 306 stainless steel cans / earthenware jars. Each can was then filled with 60% vol light-aroma baijiu, sealed, and left to soak for 10-15 days. The extracts of the four herbs were then stored separately. (3) Blending of spirits, pressurized homogenization, and xylitol flavoring: 31) Base liquid mixing: Mix the first and second tiger nut extracts obtained in step (1) at a weight ratio of 1:1 to obtain tiger nut base wine; 32) Herbal compound: Add the extracts of Eucommia ulmoides leaves, jujube, wolfberry and cornus officinalis to the tiger nut base wine in sequence; 33) Pressurized stirring: Turn on the 7-Bar air compressor to fully circulate and stir, so as to achieve uniform blending of the wine and obtain a mixed wine liquid; 34) Flavoring addition: Add food-grade xylitol to the mixed wine in proportion and stir continuously until completely dissolved; 35) Index testing: Take 100ml of semi-finished product and test the alcohol content and sugar content by distillation. After the index meets the standard, seal and let stand for 24 hours to precipitate impurities. (4) Two-stage progressive filtration purification: 41) First-stage coarse filtration: After settling, the wine is passed through a 5-ton vertical diatomaceous earth stainless steel pump, with the pressure controlled at 0.1~0.2MPa and the filtration flow rate at 3 tons / hour, to remove large molecular residues and suspended impurities, and obtain the coarsely filtered wine. 42) Secondary fine filtration: After coarse filtration, the wine is sent to a cross-flow membrane filter with an operating pressure of 0~0.1MPa and a filtration flow rate of 1.5 tons / hour to remove colloids and fine particles, and obtain a clear and stable fine filtrate. (5) Filling, finished products, sampling and retention Conveying and Filling: The fine filtrate is conveyed to the filling workshop by a food-grade stainless steel pump, and then goes through fully automatic filling, online quality inspection, automatic capping, bottle drying, automatic labeling, boxing and packaging to obtain the finished product; Finished product sampling rules: When a single batch of finished products is ≤500 boxes, 4 boxes will be randomly selected, and 1 bottle of 500ml finished product will be taken from each box, for a total of 4 bottles; Sample handling: 2 bottles are used for sensory and physicochemical testing; the remaining 2 bottles are sealed and stored in the sample retention room at room temperature away from light for 6 months for quality traceability and after-sales re-inspection.

[0025] The embodiments show that the crushing particle size, stirring pressure, extraction days, two-stage filtration parameters, filling process, and sampling rules are exactly the same. Only the amount of raw materials and the amount of xylitol added are adjusted within a limited range, and the production ratio can be flexibly switched according to market taste requirements.

[0026] The various embodiments in this specification are described in a progressive manner, with each embodiment focusing on the differences from other embodiments. The same or similar parts between the various embodiments can be referred to each other.

[0027] Various modifications to these embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the invention. Therefore, the invention is not to be limited to the embodiments shown herein, but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A tiger nut pure grain herbal liqueur, characterized in that, The ingredients include: 200-300 catties of tiger nuts; various Chinese medicinal herbs: 40-50 catties of Eucommia ulmoides leaves, 15-20 catties of jujubes, 15-20 catties of wolfberries, and 8-10 catties of Cornus officinalis; 500-600 catties each of 60% vol solid-state fermented light aroma baijiu and diluted 40% vol solid-state fermented light aroma baijiu; 300 catties of 60% vol light aroma baijiu for each Chinese medicinal herb; and flavoring and auxiliary ingredients: food-grade xylitol, with 26-28 catties of xylitol added per 1000 catties of the prepared mixed liquor.

2. The tiger nut pure grain herbal liqueur as described in claim 1, characterized in that, The ingredients include: 250 jin of tiger nuts; various Chinese medicinal herbs: 45 jin of Eucommia ulmoides leaves, 18 jin of jujubes, 18 jin of wolfberries, and 9 jin of Cornus officinalis; 550 jin each of 60% vol solid-state fermented light-aroma baijiu and diluted 40% vol solid-state fermented light-aroma baijiu; 300 jin of 60% vol light-aroma baijiu for each Chinese medicinal herb; and flavoring agent: food-grade xylitol, with 27 jin of xylitol added per 1000 jin of the prepared mixed liquor.

3. A method for preparing tiger nut pure grain herbal liqueur as described in claim 1 or 2, characterized in that, Includes the following steps: (1) Tiger nuts double gradient pressure extraction: The pretreated tiger nuts were put into a bag, and 60% vol solid-state fermented light aroma baijiu was added for the first pressure extraction, and the first extract was separated; then 40% vol solid-state fermented light aroma baijiu was added to the tank for the second pressure extraction, and the second extract was separated. (2) Separate extraction of Chinese medicinal materials: The four Chinese medicinal materials, namely Eucommia ulmoides leaves, jujube, wolfberry and cornus officinalis, were put into bags and placed in separate containers. Each of them was soaked in 60% vol solid-state fermented light aroma baijiu to obtain four kinds of herbal extracts. (3) Wine blending and flavoring: Mix the first and second tiger nut extracts obtained in step (1) to obtain tiger nut base wine; then add the four herbal extracts obtained in step (2) into the tiger nut base wine, pressurize and stir to obtain mixed wine, add food-grade xylitol, and stir until completely dissolved. (4) Two-stage progressive filtration purification: The blended wine is subjected to coarse filtration with diatomaceous earth and fine filtration with cross-flow membrane to obtain clear tiger nut pure grain herbal liqueur.

4. The preparation method according to claim 3, characterized in that, In step (1), the pretreatment includes manual sorting, rinsing with clean water, low-temperature drying, and breaking into 4-6 pieces; the first and second pressure extractions are carried out by circulating stirring at 7 Bar pressure, stirring 4 times a day with an interval of 2 hours, stirring for 30 minutes each time, and the extraction time is 10-15 days.

5. The preparation method according to claim 4, characterized in that, In step (3), the pressurization is performed at a pressure of 7 Bar.

6. The preparation method according to claim 5, characterized in that, In step (4), the control pressure of the diatomaceous earth coarse filter is 0.1~0.2MPa and the filtration flow rate is 3 tons / hour; the operating pressure of the cross-flow membrane fine filter is 0~0.1MPa and the filtration flow rate is 1.5 tons / hour.

7. The application of the tiger nut pure grain herbal liqueur according to claim 1 or 2 in the preparation of low-sugar liqueurs with nutty aroma and herbal flavor.

8. The use of the tiger nut pure grain herbal liqueur according to claim 1 or 2 in the preparation of a beverage suitable for people with blood sugar control.