CN1069108C - 一种黑酒 - Google Patents

一种黑酒 Download PDF

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Publication number
CN1069108C
CN1069108C CN98112214A CN98112214A CN1069108C CN 1069108 C CN1069108 C CN 1069108C CN 98112214 A CN98112214 A CN 98112214A CN 98112214 A CN98112214 A CN 98112214A CN 1069108 C CN1069108 C CN 1069108C
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black
parts
wine
portions
glutinous rice
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CN1207407A (zh
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姜勇
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Chengdu black Wine Co., Ltd.
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姜勇
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Abstract

一种黑酒，采用将原料通过蒸煮、发酵，再加入糖水、蛋清再次发酵，最后通过过滤、用曲酒勾兑制成，其特征在于原料为黑糯米和糯米的混合物、黑芝麻、黑豆、黑米、核桃、黑枣；原料配比为黑糯米和糯米的混合物500份、黑芝麻5份、黑豆8份、黑米20份、核桃5份、黑枣20份。本发明产品具有富含对人体有益物质、酒体清彻、酒精度可按需要任意勾兑等特点。

Description

一种黑酒
本发明涉及一种黑酒，特别是一种用黑糯米、黑芝麻等黑色食品制作的黑色酒精饮料。
黑色食品作为健康保健食品受到广大消费者的推崇，本发明的目的就是提供一种黑酒以满足广大消费者的需要。
本发明的目的是这样实现的：一种黑酒，采用将原料通过蒸煮、发酵，再加入糖水、蛋清再次发酵，最后通过过滤、用曲酒勾兑制成，其特征在于原料为黑糯米和糯米的混合物、黑芝麻、黑豆、黑米、核桃、黑枣；原料配比为黑糯米和糯米的混合物500份、黑芝麻5份、黑豆8份、黑米20份、核桃5份、黑枣20份。
所述的一种黑酒，其特征在于：每100份用于勾兑的曲酒中浸泡有5份核桃、8份黑豆、5份黑芝麻、20份黑枣和20份黑米。
所述的一种黑酒，其特征在于：每100份用于勾兑的曲酒中浸泡有5份核桃、8份黑豆、5份黑芝麻、20份黑枣和20份黑米，还有30份红曲霉发酵物。
本发明所述的红曲霉发酵物为按常规方法将红曲霉菌接种于大米得到的发酵物。
本发明涉及的一种黑酒具有富含对人体有益物质、酒体清彻、酒精度可按需要任意勾兑等特点。
实施例一：
将作为原料的黑糯米、糯米、黑芝麻、黑豆、黑米、核桃、黑枣洗净，按500斤黑糯米和糯米的混合物、5斤黑芝麻、8斤黑豆、20斤黑米、5斤核桃、20斤黑枣的配比将原料混合均匀后进行蒸煮蒸煮、发酵，再加入糖水、蛋清再次发酵，最后通过过滤、用曲酒勾兑制成。实施例中用于勾兑的曲酒为60度曲酒，且每100斤曲酒中浸泡有5斤核桃、8斤黑豆、5斤黑芝麻、20斤黑枣和20斤黑米。
实施例二：
将作为原料的黑糯米、糯米、黑芝麻、黑豆、黑米、核桃、黑枣洗净，按500斤黑糯米和糯米的混合物、5斤黑芝麻、8斤黑豆、20斤黑米、5斤核桃、20斤黑枣的配比将原料混合均匀后进行蒸煮蒸煮、发酵，再加入糖水、蛋清再次发酵，最后通过过滤、用曲酒勾兑制成。实施例中用于勾兑的曲酒为60度曲酒，在每100斤曲酒中浸泡有5斤核桃、8斤黑豆、5斤黑芝麻、20斤黑枣和20斤黑米和30份红曲霉。

Claims (2)

1、一种黑酒，采用将原料通过蒸煮、发酵，再加入糖水、蛋清再次发酵，最后通过过滤、用曲酒勾兑制成，其特征在于原料为黑糯米和糯米的混合物、黑芝麻、黑豆、黑米、核桃、黑枣；原料配比为黑糯米和糯米的混合物500份、黑芝麻5份、黑豆8份、黑米20份、核桃5份、黑枣20份。
2、如权利要求1所述的一种黑酒，其特征在于：每100份用于勾兑的曲酒中浸泡有5份核桃、8份黑豆、5份黑芝麻、20份黑枣和20份黑米。
CN98112214A 1998-08-26 1998-08-26 一种黑酒 Expired - Fee Related CN1069108C (zh)

Priority Applications (1)

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CN98112214A CN1069108C (zh) 1998-08-26 1998-08-26 一种黑酒

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CN1069108C true CN1069108C (zh) 2001-08-01

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Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN100532530C (zh) * 2004-01-29 2009-08-26 廖春茂 一种中药发酵酒及其制备方法
CN100519727C (zh) * 2006-02-17 2009-07-29 刘铜华 一种乌鸡酒及其制备方法
CN100434501C (zh) * 2006-12-31 2008-11-19 姚彦 糯米陈酿补酒
CN102424625B (zh) * 2011-08-30 2014-10-01 大连百祥聚生物科技有限公司 一种食药用菌乌发剂、其制备方法及用途
CN102618417B (zh) * 2012-04-17 2013-05-01 宜宾金樽黑酒业有限公司 一种黑酒及其酿造方法
CN104629997A (zh) * 2013-11-07 2015-05-20 姜勇 一种灵芝黑糯米酒的酿造方法
CN106554890A (zh) * 2015-09-29 2017-04-05 曹文岭 一种黑蒜黑酒的制备方法
CN105255682A (zh) * 2015-11-27 2016-01-20 马林叶 一种应用于发须早白的保健酒
CN106350372A (zh) * 2016-10-08 2017-01-25 徐志 黑酒及其制备方法
CN111269791A (zh) * 2020-03-30 2020-06-12 吉林省泰安酒业有限责任公司 黑酒及其制备方法
CN111334399A (zh) * 2020-04-08 2020-06-26 劲牌有限公司 一种黑酒及其制备方法

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1141950A (zh) * 1995-06-09 1997-02-05 何柏林 低度营养保健酒及其酿制方法
CN1163310A (zh) * 1996-04-19 1997-10-29 马明忠 核桃、黑豆、黑芝麻营养补酒及其生产方法

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1141950A (zh) * 1995-06-09 1997-02-05 何柏林 低度营养保健酒及其酿制方法
CN1163310A (zh) * 1996-04-19 1997-10-29 马明忠 核桃、黑豆、黑芝麻营养补酒及其生产方法

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