CN103621968A - 一种料酒及其制备方法 - Google Patents
一种料酒及其制备方法 Download PDFInfo
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- CN103621968A CN103621968A CN201310617617.3A CN201310617617A CN103621968A CN 103621968 A CN103621968 A CN 103621968A CN 201310617617 A CN201310617617 A CN 201310617617A CN 103621968 A CN103621968 A CN 103621968A
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- 235000014101 wine Nutrition 0.000 title claims abstract description 19
- 238000010411 cooking Methods 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 244000290333 Vanilla fragrans Species 0.000 claims abstract description 18
- 235000009499 Vanilla fragrans Nutrition 0.000 claims abstract description 18
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims abstract description 18
- 235000015099 wheat brans Nutrition 0.000 claims abstract description 10
- 241001107116 Castanospermum australe Species 0.000 claims abstract description 6
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 6
- 235000000235 Euphoria longan Nutrition 0.000 claims abstract description 6
- 235000021279 black bean Nutrition 0.000 claims abstract description 6
- 235000012907 honey Nutrition 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 238000009928 pasteurization Methods 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims abstract description 4
- 244000241838 Lycium barbarum Species 0.000 claims description 11
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 11
- 241000736199 Paeonia Species 0.000 claims description 11
- 235000006484 Paeonia officinalis Nutrition 0.000 claims description 11
- 244000068988 Glycine max Species 0.000 claims description 8
- 235000010469 Glycine max Nutrition 0.000 claims description 8
- 235000020097 white wine Nutrition 0.000 claims description 8
- 238000002481 ethanol extraction Methods 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 239000008155 medical solution Substances 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 3
- 241000213006 Angelica dahurica Species 0.000 abstract 3
- 235000017784 Mespilus germanica Nutrition 0.000 abstract 3
- 244000182216 Mimusops elengi Species 0.000 abstract 3
- 235000000560 Mimusops elengi Nutrition 0.000 abstract 3
- 244000236658 Paeonia lactiflora Species 0.000 abstract 3
- 235000008598 Paeonia lactiflora Nutrition 0.000 abstract 3
- 235000007837 Vangueria infausta Nutrition 0.000 abstract 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 2
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 239000003814 drug Substances 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 238000000227 grinding Methods 0.000 abstract 1
- 238000012216 screening Methods 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000007407 health benefit Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000008901 benefit Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Alcoholic Beverages (AREA)
- Seasonings (AREA)
Abstract
一种料酒,包括枸杞5-8g、当归6-12g、桂圆5-8g、蜂蜜3-7g、白芍1-3g、黑豆3-6g、大曲2-8g、麦麸1-5g、香草4-9g和白酒23-58g。其制作方法:枸杞5-8g、当归6-12g和白芍1-3g洗净煎煮,得到的汁液过滤冷却。黑豆3-6g磨碎,过100亩筛。香草4-9g使用过热蒸汽熏,得到的液体使用乙醇萃取,得到香草香精。黑豆粉、大曲2-8g、麦麸1-5g和和白酒23-58g共同常温发酵20-30天。然后加入枸杞、当归和白芍的混合药液,并加入香草香精,使用巴氏消毒,灌装。本方法制成的料酒,味道鲜美,有益身体健康,并且有保健功能,步骤简单,生产方便。
Description
技术领域
本发明涉及食品领域,特别涉及一种料酒及其制备方法。
背景技术
中国菜肴非常讲究色香味俱全,因此中国人制作的调料也非常多,料酒就是其中之一,但是目前的料酒通常只具有调味功能,没有太多保健功能,也是一点遗憾。
发明内容
本发明的一个目的在于提供一种料酒。本发明的另一个目的是提供其制备方法,本方法制成的料酒,味道鲜美,有益身体健康,并且有保健功能。
采用的技术方案是:
一种料酒,包括枸杞5-8g、当归6-12g、桂圆5-8g、蜂蜜3-7g、白芍1-3g、黑豆3-6g、大曲2-8 g、麦麸1-5g、香草4-9g和白酒23-58g。
一种料酒的制作方法:
枸杞5-8g、当归6-12g和白芍1-3g洗净煎煮,得到的汁液过滤冷却。
黑豆3-6g磨碎,过100亩筛。
香草4-9g使用过热蒸汽熏,得到的液体使用乙醇萃取,得到香草香精。
黑豆粉、大曲2-8g、麦麸1-5g和和白酒23-58g共同常温发酵20-30天。
然后加入枸杞、当归和白芍的混合药液,并加入香草香精,使用巴氏消毒,灌装。
其优点在于:
本方法制成的料酒,味道鲜美,有益身体健康,并且有保健功能,步骤简单,生产方便。
具体实施方式
实施例1
一种料酒,包括枸杞5g、当归6g、桂圆5g、蜂蜜3g、白芍1g、黑豆3g、大曲2g、麦麸1g、香草4g和白酒23g。
一种料酒的制作方法:
枸杞5g、当归6g和白芍1g洗净煎煮,得到的汁液过滤冷却。
黑豆3g磨碎,过100亩筛。
香草4g使用过热蒸汽熏,得到的液体使用乙醇萃取,得到香草香精。
黑豆粉、大曲2g、麦麸1g和和白酒23g共同常温发酵20天。
然后加入枸杞、当归和白芍的混合药液,并加入香草香精,使用巴氏消毒,灌装。
实施例2
一种料酒,包括枸杞8g、当归12g、桂圆8g、蜂蜜7g、白芍3g、黑豆6g、大曲8 g、麦麸5g、香草9g和白酒58g。
实施例3
一种料酒,包括枸杞6g、当归7g、桂圆6g、蜂蜜4g、白芍2g、黑豆5g、大曲6g、麦麸3g、香草5g和白酒28g。
Claims (2)
1.一种料酒,其特征在于:包括枸杞5-8g、当归6-12g、桂圆5-8g、蜂蜜3-7g、白芍1-3g、黑豆3-6g、大曲2-8 g、麦麸1-5g、香草4-9g和白酒23-58g。
2.根据权利要求1所述的一种料酒的制作方法:其特征在于在于下列步骤:
枸杞5-8g、当归6-12g和白芍1-3g洗净煎煮,得到的汁液过滤冷却;
黑豆3-6g磨碎,过100亩筛;
香草4-9g使用过热蒸汽熏,得到的液体使用乙醇萃取,得到香草香精;
黑豆粉、大曲2-8g、麦麸1-5g和和白酒23-58g共同常温发酵20-30天;
然后加入枸杞、当归和白芍的混合药液,并加入香草香精,使用巴氏消毒,灌装。
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104621522A (zh) * | 2015-01-29 | 2015-05-20 | 泰州贝特尔食品配料有限公司 | 一种天然香辛料去腥粉及其使用方法 |
CN104886524A (zh) * | 2015-05-07 | 2015-09-09 | 陈玲华 | 一种百香果调料酒及其制备方法 |
CN107279940A (zh) * | 2017-08-17 | 2017-10-24 | 千禾味业食品股份有限公司 | 一种料酒酿造工艺 |
-
2013
- 2013-11-29 CN CN201310617617.3A patent/CN103621968A/zh active Pending
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104621522A (zh) * | 2015-01-29 | 2015-05-20 | 泰州贝特尔食品配料有限公司 | 一种天然香辛料去腥粉及其使用方法 |
CN104886524A (zh) * | 2015-05-07 | 2015-09-09 | 陈玲华 | 一种百香果调料酒及其制备方法 |
CN104886524B (zh) * | 2015-05-07 | 2017-03-15 | 陈玲华 | 一种百香果调料酒及其制备方法 |
CN107279940A (zh) * | 2017-08-17 | 2017-10-24 | 千禾味业食品股份有限公司 | 一种料酒酿造工艺 |
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Application publication date: 20140312 |