CN104059810A - 一种莲藕葛根米酒 - Google Patents

一种莲藕葛根米酒 Download PDF

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CN104059810A
CN104059810A CN201410201889.XA CN201410201889A CN104059810A CN 104059810 A CN104059810 A CN 104059810A CN 201410201889 A CN201410201889 A CN 201410201889A CN 104059810 A CN104059810 A CN 104059810A
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root
kudzu vine
parts
rice wine
juice
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CN104059810B (zh
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陈立亮
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NANTONG KANGWEIERC BIOCHEMICAL CO., LTD.
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Anhui Is Good Fortune Wine Co Ltd All Over World
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Abstract

一种莲藕葛根米酒,由以下重量份原料制成:糯米300-340、小黄米40-50、酒曲4-5、豌豆20-25、香蕉40-50、莲藕30-40、黄瓜25-30、葛根10-14、天名精5-6、虎刺4-5等;本发明公开了一种莲藕葛根米酒及其制备方法,工艺简单环保,在糯米和小米作为主材料的基础上,加入了香蕉、黄瓜、莲藕等材料,改善了米酒的香气,且营养更佳丰富,以及葛根、天名精、虎刺、百部等提取物的添加,能够清热的作用,适量饮用,有益身体健康。

Description

一种莲藕葛根米酒
[0001]
技术领域
[0002] 本发明主要涉及米酒及其制备方法技术领域,尤其涉及一种莲藕葛根米酒。
背景技术
[0003] 米酒又称甜酒,是一种滋补佳品,口感好,营养佳,市场在售的米酒涉及各种品牌, 但是基本都是普通的米酒,没有特殊的功效,然而人们对食品的保健作用越来越重视,保健 米酒会是人们最佳的选择。
发明内容
[0004] 本发明为了弥补已有技术的缺陷,提供一种莲藕葛根米酒的制备方法。
[0005] 本发明是通过以下技术方案实现的:一种莲藕葛根米酒,由以下重量份原料制成: 糯米300-340、小黄米40-50、酒曲4-5、豌豆20-25、香蕉40-50、莲藕30-40、黄瓜25-30、葛 根10-14、天名精5-6、虎刺4-5、百部3-4、马蔺3-4、白芷叶5-6、芦根5-7、茅根5-6、紫苏梗 2-3、食品添加剂6_8、水适量: 食品添加剂,由以下重量份原料制成:红枣汁40-50、木瓜30-40、雪蛤肉8-10、鹿胎 4-5、山楂叶5-6、玫瑰花2-3、马尾草4-5、月季花4-5、水适量; 食品添加剂的制备方法:(1)将鹿胎、山楂叶、玫瑰花、马尾草、月季花用5-7倍量的水 提取,得到提取液备用; (2) 将木瓜洗净,取其果肉,与雪蛤肉一起放入锅中,加入红枣汁,加热煮熟,将所有物 料打成浆汁备用; (3) 将提取液与浆汁混合,搅拌均匀后即可。
[0006] -种莲藕葛根米酒的制备方法,包括以下步骤: (1) 将糯米、小黄米洗净,置于锅中,加入适量的水,煮成米饭后,将米饭取出置于容器 中冷却至35-36°C,与酒曲混匀,发酵2-3天,得到发酵物备用; (2) 将豌豆洗净,浙干水,炒熟后,做成豌豆粉备用; (3) 将莲藕、黄瓜洗净,切成块,与去皮的香蕉一起置于榨汁机榨汁,得到香蕉莲藕汁备 用; (4) 将葛根、天名精、虎刺、百部、马蔺、白芷叶、芦根、茅根、紫苏梗用5-10倍量的水提 取,得到提取液备用; (5) 将发酵物、豌豆粉、香蕉莲藕汁、提取液、食品添加剂混匀,分装在竹筒中,将竹筒加 盖,再次发酵5-7天,即可得到米酒。
[0007] 本发明的优点是:本发明公开了一种莲藕葛根米酒及其制备方法,工艺简单环保, 在糯米和小米作为主材料的基础上,加入了香蕉、黄瓜、莲藕等材料,改善了米酒的香气,且 营养更佳丰富,以及葛根、天名精、虎刺、百部等提取物的添加,能够清热的作用,适量饮用,

Claims (2)

1. 一种莲藕葛根米酒,其特征在于,由以下重量份原料制成:糯米300-340、小黄米 40-50、酒曲4-5、豌豆20-25、香蕉40-50、莲藕30-40、黄瓜25-30、葛根10-14、天名精5-6、 虎刺4-5、百部3-4、马蔺3-4、白芷叶5-6、芦根5-7、茅根5-6、紫苏梗2-3、食品添加剂6-8、 水适量: 所述食品添加剂,由以下重量份原料制成:红枣汁40-50、木瓜30-40、雪蛤肉8-10、鹿 胎4-5、山楂叶5-6、玫瑰花2-3、马尾草4-5、月季花4-5、水适量; 所述食品添加剂的制备方法:(1)将鹿胎、山楂叶、玫瑰花、马尾草、月季花用5-7倍量 的水提取,得到提取液备用; (2) 将木瓜洗净,取其果肉,与雪蛤肉一起放入锅中,加入红枣汁,加热煮熟,将所有物 料打成浆汁备用; (3) 将提取液与浆汁混合,搅拌均匀后即可。
2. 如权利要求1所述的一种莲藕葛根米酒的制备方法,其特征在于,包括以下步骤: (1) 将糯米、小黄米洗净,置于锅中,加入适量的水,煮成米饭后,将米饭取出置于容器 中冷却至35-36°C,与酒曲混匀,发酵2-3天,得到发酵物备用; (2) 将豌豆洗净,浙干水,炒熟后,做成豌豆粉备用; (3) 将莲藕、黄瓜洗净,切成块,与去皮的香蕉一起置于榨汁机榨汁,得到香蕉莲藕汁备 用; (4) 将葛根、天名精、虎刺、百部、马蔺、白芷叶、芦根、茅根、紫苏梗用5-10倍量的水提 取,得到提取液备用; (5) 将发酵物、豌豆粉、香蕉莲藕汁、提取液、食品添加剂混匀,分装在竹筒中,将竹筒加 盖,再次发酵5-7天,即可得到米酒。
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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104928110A (zh) * 2015-07-01 2015-09-23 佘季秋 一种柑橘糯米大豆醪酒的酿造方法
CN105614654A (zh) * 2015-12-25 2016-06-01 重庆创生生物科技集团有限公司 一种莲藕米粉

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Publication number Priority date Publication date Assignee Title
CN1182124A (zh) * 1996-11-13 1998-05-20 徐俊杰 陈年全酒系列产品
KR20050112158A (ko) * 2004-05-24 2005-11-29 이용진 와인 추출물을 함유한 기능성 생식 조성물
KR100879006B1 (ko) * 2007-04-05 2009-01-21 김일두 활수기와 마이크로 버블기 처리에 의한 약, 탁주 및 그제조 방법
CN101386813A (zh) * 2007-09-12 2009-03-18 陈艳娥 一种保健米酒及其制作方法
CN102876547A (zh) * 2012-10-31 2013-01-16 陈斌 一种改进的甜酒酿的制备方法

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CN1182124A (zh) * 1996-11-13 1998-05-20 徐俊杰 陈年全酒系列产品
KR20050112158A (ko) * 2004-05-24 2005-11-29 이용진 와인 추출물을 함유한 기능성 생식 조성물
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CN101386813A (zh) * 2007-09-12 2009-03-18 陈艳娥 一种保健米酒及其制作方法
CN102876547A (zh) * 2012-10-31 2013-01-16 陈斌 一种改进的甜酒酿的制备方法

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《手撕菜谱丛书》编委会: "《不记不背做美食.减肥瘦身菜》", 31 July 2008, 气象出版社, article "莲藕减肥酒", pages: 91 *
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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104928110A (zh) * 2015-07-01 2015-09-23 佘季秋 一种柑橘糯米大豆醪酒的酿造方法
CN105614654A (zh) * 2015-12-25 2016-06-01 重庆创生生物科技集团有限公司 一种莲藕米粉

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Patentee before: Anhui is good fortune Wine Co., Ltd all over the world