CN105285258A - Brown sugar vinasse tea production method - Google Patents
Brown sugar vinasse tea production method Download PDFInfo
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- CN105285258A CN105285258A CN201510819139.3A CN201510819139A CN105285258A CN 105285258 A CN105285258 A CN 105285258A CN 201510819139 A CN201510819139 A CN 201510819139A CN 105285258 A CN105285258 A CN 105285258A
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Abstract
The present invention provides a brown sugar vinasse tea production method, comprising the steps of: medlar powder and lotus root blocks are taken in the weight ratio of 8:3 for boiling at a temperature of 87 DEG C to 92 DEG C to obtain medlar lotus root paste; 3 parts by weight of brown sugar powder, 1 part by weight of honey and 6 parts by weight of water are mixed for boiling to obtain brown sugar honey syrup; 0.7-0.9 part by weight of vinasse rice, 0.5-0.8 part by weight of peach pulp pieces and 0.3-0.4 part by weight of rock sugar are mixed for steaming for 21min-33min, standing for 22-24h, then mixing with 0.2-0.25 part by weight of potato starch and 0.7-0.9 part by weight of glutinous rice powder, evenly stirring and drying to obtain vinasse rice grains; 0.5-0.8 part by weight of the medlar lotus root paste, 1.2-1.7 parts by weight of brown sugar honey syrup, 1.5-2.8 parts by weight of vinasse rice grains and 1.2-1.4 parts by weight of rice wine are mixed to obtain a brown sugar vinasse tea primary product, or respectively sterilized and packed. The brown sugar vinasse tea produced by the method increases the vinasse tea nutritional value, improves the vinasse tea taste, and increases the scope of application.
Description
Technical field
The invention belongs to and reconstitute field of beverage.More particularly, the present invention relates to a kind of preparation method of brown sugar vinasse tea.
Background technology
Rice wine, also known as glutinous rice wine, sweet wine, fermented glutinous rice, fermented glutinour rice, be China's a kind of traditional fermented food among the people, the edible history of existing two thousand years is a kind of nutritional health food that common people like.The primary raw material of rice wine is rice or corn, forms, containing nutritional labelings such as more than 40% glucose, abundant vitamin, amino acid, has lively atmosphere to nourish blood, actively to stimulate the menstrual flow, effect of enrich blood green blood and moistening lung with the fermentation of natural microbial pure distiller's yeast.After brew, taste is fragrant and sweet pure and sweet, and nutritional labeling is easier to absorption of human body, and the secretion of the gland that can stimulate digestion, improves a poor appetite, and has aid digestion.Rice wine refresh oneself in addition recover from fatigue, quench one's thirst relieve summer heat, stimulate circulation, effect of moisturizing.But due to vinosity distinctive in rice wine, some are kept someone at a respectful distance to it.
Summary of the invention
An object of the present invention is to solve at least the problems referred to above, and the advantage will illustrated at least is below provided.
In order to realize these objects of the present invention and other advantage, provide a kind of preparation method of brown sugar vinasse tea, it comprises the following steps:
Dry wolfberry obtains wolfberry fruit powder through grinding, sieve after getting, and ratio by weight of getting is wolfberry fruit powder and the lotus rhizome block of 8: 3, boils 84min-92min and obtain matrimony vine lotus root slurry under temperature is 87 DEG C of-92 DEG C of conditions;
By by weight the mixing of brown powdered sugar 3 parts, honey 1 part and 6 parts of water after boil 17min-26min and obtain brown sugar honey slurry;
Rice wine in vinasse is separated and obtains vinasse rice and rice wine, 21min-33min is steamed by after vinasse rice 0.7-0.9 part by weight, peach fruit pulp 0.5-0.8 part and the mixing of rock sugar 0.3-0.4 part, after leaving standstill 22-24h, after being mixed into farina 0.2-0.25 part by weight and glutinous rice flour 0.7-0.9 part, stir the vinasse grain of rice of drying and obtaining being stained with farina and glutinous rice flour;
By matrimony vine lotus root slurry 0.5-0.8 part by weight, brown sugar honey slurry 1.2-1.7 part, vinasse grain of rice 1.5-2.8 part, obtained brown sugar vinasse tea primary product after the mixing of rice wine 1.2-1.4 part, or by matrimony vine lotus root slurry 0.5-0.8 part by weight, brown sugar honey slurry 1.2-1.7 part, vinasse grain of rice 1.5-2.8 part, packs after rice wine 1.2-1.4 part carries out sterilization respectively.
Preferably, in the preparation method of described brown sugar vinasse tea,
By namely drinkable after described brown sugar vinasse tea primary product 1 part by weight and boiling water 3-5 part mix and blend.
Preferably, in the preparation method of described brown sugar vinasse tea, after being cleaned with clear water by fresh matrimony vine, steam 20min-23min by after new fresh fructus lycii 2 parts by weight and the mixing of 1.3 parts, milk, after cool to room temperature, matrimony vine is pulled out, obtain described dry wolfberry through super-dry, dehydration.
Preferably, in the preparation method of described brown sugar vinasse tea, get 1 part, dry brown sugar by weight, farina 0.1 part, and glutinous rice flour 0.15 part mixing, grinding, screening obtain brown powdered sugar.
Preferably, in the preparation method of described brown sugar vinasse tea, during described screening, sieve used is 200 orders.
Preferably, in the preparation method of described brown sugar vinasse tea, described lotus rhizome block is fresh lotus rhizome through cleaning, peeling, stripping and slicing obtains.
Preferably, in the preparation method of described brown sugar vinasse tea, described lotus rhizome block is of a size of 10mm*10mm*10mm.
The invention provides a kind of preparation method of brown sugar vinasse tea, it comprises the following steps: dry wolfberry obtains wolfberry fruit powder through grinding, sieve after getting, ratio by weight of getting is wolfberry fruit powder and the lotus rhizome block of 8: 3, boils 84min-92min and obtain matrimony vine lotus root slurry under temperature is 87 DEG C of-92 DEG C of conditions; By by weight the mixing of brown powdered sugar 3 parts, honey 1 part and 6 parts of water after boil 17min-26min and obtain brown sugar honey slurry; Rice wine in vinasse is separated and obtains vinasse rice and rice wine, 21min-33min is steamed by after vinasse rice 0.7-0.9 part by weight, peach fruit pulp 0.5-0.8 part and the mixing of rock sugar 0.3-0.4 part, after leaving standstill 22-24h, after being mixed into farina 0.2-0.25 part by weight and glutinous rice flour 0.7-0.9 part, stir the vinasse grain of rice of drying and obtaining being stained with farina and glutinous rice flour; By matrimony vine lotus root slurry 0.5-0.8 part by weight, brown sugar honey slurry 1.2-1.7 part, vinasse grain of rice 1.5-2.8 part, obtained brown sugar vinasse tea primary product after the mixing of rice wine 1.2-1.4 part, or by matrimony vine lotus root slurry 0.5-0.8 part by weight, brown sugar honey slurry 1.2-1.7 part, vinasse grain of rice 1.5-2.8 part, packs after rice wine 1.2-1.4 part carries out sterilization respectively.The brown sugar vinasse tea that the present invention makes, adds the nutritive value in vinasse tea, and improves its mouthfeel, add the scope of application.
Part is embodied by explanation below by other advantage of the present invention, target and feature, part also will by research and practice of the present invention by those skilled in the art is understood.
Detailed description of the invention
Below in conjunction with detailed description of the invention, the present invention is described in further detail, can implement according to this with reference to description word to make those skilled in the art.
Should be appreciated that used hereinly such as " to have ", other element one or more do not allotted in " comprising " and " comprising " term or the existence of its combination or interpolation.
Embodiment one
A preparation method for brown sugar vinasse tea, it comprises the following steps:
Dry wolfberry obtains wolfberry fruit powder through grinding, sieve after getting, and ratio by weight of getting is wolfberry fruit powder and the lotus rhizome block of 8: 3, boils 84min and obtain matrimony vine lotus root slurry under temperature is 87 DEG C of conditions;
By by weight the mixing of brown powdered sugar 3 parts, honey 1 part and 6 parts of water after boil 17min and obtain brown sugar honey slurry;
Rice wine in vinasse is separated and obtains vinasse rice and rice wine, 21min is steamed after 0.7 part, vinasse rice by weight, peach fruit pulp 0.5 part and 0.3 part, rock sugar being mixed, after leaving standstill 22, after being mixed into farina 0.2 part by weight and glutinous rice flour 0.79, stir the vinasse grain of rice of drying and obtaining being stained with farina and glutinous rice flour;
Matrimony vine lotus root is by weight starched 0.5 part, brown sugar honey starches 1.2 parts, 1.5 parts, the vinasse grain of rice, obtained brown sugar vinasse tea primary product after the mixing of 1.2 parts, rice wine, or Chinese holly matrimony vine lotus root is by weight starched 0.5 part, brown sugar honey starches 1.2 parts, 1.5 parts, the vinasse grain of rice, packs after 1.2 parts, rice wine carries out sterilization respectively.
In the preparation method of described brown sugar vinasse tea,
By namely drinkable after described brown sugar vinasse tea primary product 1 part by weight and boiling water 3 parts of mix and blends.
In the preparation method of described brown sugar vinasse tea, after fresh matrimony vine is cleaned with clear water, steam 20min by after new fresh fructus lycii 2 parts by weight and the mixing of 1.3 parts, milk, after cool to room temperature, matrimony vine is pulled out, obtain described dry wolfberry through super-dry, dehydration.
In the preparation method of described brown sugar vinasse tea, get 1 part, dry brown sugar by weight, farina 0.1 part, and glutinous rice flour 0.15 part mixing, grinding, screening obtain brown powdered sugar.
In the preparation method of described brown sugar vinasse tea, during described screening, sieve used is 200 orders.
In the preparation method of described brown sugar vinasse tea, described lotus rhizome block is fresh lotus rhizome through cleaning, peeling, stripping and slicing obtains.
In the preparation method of described brown sugar vinasse tea, described lotus rhizome block is of a size of 10mm*10mm*10mm.
Embodiment two
A preparation method for brown sugar vinasse tea, it comprises the following steps:
Dry wolfberry obtains wolfberry fruit powder through grinding, sieve after getting, and ratio by weight of getting is wolfberry fruit powder and the lotus rhizome block of 8: 3, boils 92min and obtain matrimony vine lotus root slurry under temperature is 92 DEG C of conditions;
By by weight the mixing of brown powdered sugar 3 parts, honey 1 part and 6 parts of water after boil 26min and obtain brown sugar honey slurry;
Rice wine in vinasse is separated and obtains vinasse rice and rice wine, 33min is steamed after 0.9 part, vinasse rice by weight, peach fruit pulp 0.8 part and 0.4 part, rock sugar being mixed, after leaving standstill 24h, after being mixed into farina 0.25 part by weight and glutinous rice flour 0.9 part, stir the vinasse grain of rice of drying and obtaining being stained with farina and glutinous rice flour;
Matrimony vine lotus root is by weight starched 0.8 part, brown sugar honey starches 1.7 parts, 2.8 parts, the vinasse grain of rice, obtained brown sugar vinasse tea primary product after the mixing of 1.4 parts, rice wine, or matrimony vine lotus root slurry matrimony vine lotus root is by weight starched 0.8 part, brown sugar honey starches 1.7 parts, 2.8 parts, the vinasse grain of rice, packs after 1.4 parts, rice wine carries out sterilization respectively.
In the preparation method of described brown sugar vinasse tea,
By namely drinkable after described brown sugar vinasse tea primary product 1 part by weight and boiling water 5 parts of mix and blends.
In the preparation method of described brown sugar vinasse tea, after fresh matrimony vine is cleaned with clear water, steam 23min by after new fresh fructus lycii 2 parts by weight and the mixing of 1.3 parts, milk, after cool to room temperature, matrimony vine is pulled out, obtain described dry wolfberry through super-dry, dehydration.
In the preparation method of described brown sugar vinasse tea, get 1 part, dry brown sugar by weight, farina 0.1 part, and glutinous rice flour 0.15 part mixing, grinding, screening obtain brown powdered sugar.
In the preparation method of described brown sugar vinasse tea, during described screening, sieve used is 200 orders.
In the preparation method of described brown sugar vinasse tea, described lotus rhizome block is fresh lotus rhizome through cleaning, peeling, stripping and slicing obtains.
In the preparation method of described brown sugar vinasse tea, described lotus rhizome block is of a size of 10mm*10mm*10mm.
Embodiment three
A preparation method for brown sugar vinasse tea, it comprises the following steps:
Dry wolfberry obtains wolfberry fruit powder through grinding, sieve after getting, and ratio by weight of getting is wolfberry fruit powder and the lotus rhizome block of 8: 3, boils 87min and obtain matrimony vine lotus root slurry under temperature is 91 DEG C of conditions;
By by weight the mixing of brown powdered sugar 3 parts, honey 1 part and 6 parts of water after boil 22min and obtain brown sugar honey slurry;
Rice wine in vinasse is separated and obtains vinasse rice and rice wine, 28min is steamed after 0.8 part, vinasse rice by weight, peach fruit pulp 0.6 part and 0.34 part, rock sugar being mixed, after leaving standstill 23h, after being mixed into farina 0.24 part by weight and glutinous rice flour 0.8 part, stir the vinasse grain of rice of drying and obtaining being stained with farina and glutinous rice flour;
Matrimony vine lotus root is by weight starched 0.7 part, brown sugar honey starches 1.6 parts, 2.6 parts, the vinasse grain of rice, obtained brown sugar vinasse tea primary product after the mixing of 1.3 parts, rice wine, or matrimony vine lotus root is by weight starched 0.7 part, brown sugar honey starches 1.6 parts, 2.6 parts, the vinasse grain of rice, packs after 1.3 parts, rice wine carries out sterilization respectively.
In the preparation method of described brown sugar vinasse tea,
By namely drinkable after described brown sugar vinasse tea primary product 1 part by weight and boiling water 4 parts of mix and blends.
In the preparation method of described brown sugar vinasse tea, after fresh matrimony vine is cleaned with clear water, steam 22min by after new fresh fructus lycii 2 parts by weight and the mixing of 1.3 parts, milk, after cool to room temperature, matrimony vine is pulled out, obtain described dry wolfberry through super-dry, dehydration.
In the preparation method of described brown sugar vinasse tea, get 1 part, dry brown sugar by weight, farina 0.1 part, and glutinous rice flour 0.15 part mixing, grinding, screening obtain brown powdered sugar.
In the preparation method of described brown sugar vinasse tea, during described screening, sieve used is 200 orders.
In the preparation method of described brown sugar vinasse tea, described lotus rhizome block is fresh lotus rhizome through cleaning, peeling, stripping and slicing obtains.
In the preparation method of described brown sugar vinasse tea, described lotus rhizome block is of a size of 10mm*10mm*10mm.
Although embodiment of the present invention are open as above, but it is not restricted to listed in description and embodiment utilization, it can be applied to various applicable the field of the invention completely, for those skilled in the art, can easily realize other amendment, therefore do not deviating under the universal that claim and equivalency range limit, the present invention is not limited to specific details.
Claims (7)
1. a preparation method for brown sugar vinasse tea, is characterized in that, comprises the following steps:
Dry wolfberry obtains wolfberry fruit powder through grinding, sieve after getting, and ratio by weight of getting is wolfberry fruit powder and the lotus rhizome block of 8: 3, boils 84min-92min and obtain matrimony vine lotus root slurry under temperature is 87 DEG C of-92 DEG C of conditions;
By by weight the mixing of brown powdered sugar 3 parts, honey 1 part and 6 parts of water after boil 17min-26min and obtain brown sugar honey slurry;
Rice wine in vinasse is separated and obtains vinasse rice and rice wine, 21min-33min is steamed by after vinasse rice 0.7-0.9 part by weight, peach fruit pulp 0.5-0.8 part and the mixing of rock sugar 0.3-0.4 part, after leaving standstill 22-24h, after being mixed into farina 0.2-0.25 part by weight and glutinous rice flour 0.7-0.9 part, stir the vinasse grain of rice of drying and obtaining being stained with farina and glutinous rice flour;
By matrimony vine lotus root slurry 0.5-0.8 part by weight, brown sugar honey slurry 1.2-1.7 part, vinasse grain of rice 1.5-2.8 part, obtained brown sugar vinasse tea primary product after the mixing of rice wine 1.2-1.4 part, or by matrimony vine lotus root slurry 0.5-0.8 part by weight, brown sugar honey slurry 1.2-1.7 part, vinasse grain of rice 1.5-2.8 part, packs after rice wine 1.2-1.4 part carries out sterilization respectively.
2. the preparation method of brown sugar vinasse tea as claimed in claim 1, is characterized in that,
By namely drinkable after described brown sugar vinasse tea primary product 1 part by weight and boiling water 3-5 part mix and blend.
3. the preparation method of brown sugar vinasse tea as claimed in claim 1, it is characterized in that, after fresh matrimony vine is cleaned with clear water, 20min-23min is steamed by after new fresh fructus lycii 2 parts by weight and the mixing of 1.3 parts, milk, after cool to room temperature, matrimony vine is pulled out, obtain described dry wolfberry through super-dry, dehydration.
4. the preparation method of brown sugar vinasse tea as claimed in claim 1, is characterized in that, get 1 part, dry brown sugar by weight, farina 0.1 part, and glutinous rice flour 0.15 part mixing, grinding, screening obtain brown powdered sugar.
5. the preparation method of brown sugar vinasse tea as claimed in claim 4, it is characterized in that, during described screening, sieve used is 200 orders.
6. the preparation method of brown sugar vinasse tea as claimed in claim 1, is characterized in that, described lotus rhizome block be fresh lotus rhizome through cleaning, peeling, stripping and slicing obtains.
7. the preparation method of brown sugar vinasse tea as claimed in claim 6, it is characterized in that, described lotus rhizome block is of a size of 10mm*10mm*10mm.
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| CN201510819139.3A CN105285258A (en) | 2015-11-23 | 2015-11-23 | Brown sugar vinasse tea production method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106987505A (en) * | 2017-04-16 | 2017-07-28 | 杨胜 | A kind of preparation method of pineapple vinasse tea |
| CN107156368A (en) * | 2017-04-16 | 2017-09-15 | 杨胜 | A kind of preparation method of shaddock vinasse tea |
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| CN104273520A (en) * | 2013-07-01 | 2015-01-14 | 魏文龙 | Milk-egg fermented glutinous rice |
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2015
- 2015-11-23 CN CN201510819139.3A patent/CN105285258A/en active Pending
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| CN1817185A (en) * | 2006-01-24 | 2006-08-16 | 郭安朝 | Flavouring fermented glutinous rice without slag and production thereof |
| CN102048140A (en) * | 2009-11-03 | 2011-05-11 | 胥永贵 | Compound nourishing nutrition agent |
| CN103110057A (en) * | 2012-05-04 | 2013-05-22 | 黄家章 | Two-step fermentation preparation method and application of sweet fermented-rice nutrient or brewing nutrition products |
| CN104273520A (en) * | 2013-07-01 | 2015-01-14 | 魏文龙 | Milk-egg fermented glutinous rice |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106987505A (en) * | 2017-04-16 | 2017-07-28 | 杨胜 | A kind of preparation method of pineapple vinasse tea |
| CN107156368A (en) * | 2017-04-16 | 2017-09-15 | 杨胜 | A kind of preparation method of shaddock vinasse tea |
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