CN108004075A - A kind of corn wine and preparation method thereof - Google Patents
A kind of corn wine and preparation method thereof Download PDFInfo
- Publication number
- CN108004075A CN108004075A CN201610924085.1A CN201610924085A CN108004075A CN 108004075 A CN108004075 A CN 108004075A CN 201610924085 A CN201610924085 A CN 201610924085A CN 108004075 A CN108004075 A CN 108004075A
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- parts
- yeast
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- corn
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses corn wine, according to weight meter, is made of 12 parts of 80 100 parts of corn, 120 160 parts of tap water, 48 parts of distiller's yeast, 12 parts of yeast and root enzyme.The invention can help blood circulation of human body, boost metabolism, and have effects that blood-enriching face-nourishing, relaxing tendons and activating collaterals, keep fit and healthy and promote longevity.There is the rice wine invigorating qi and dredging collateral to achieve the purpose that reducing blood lipid, suffer from hyperlipidaemic conditions because kidney,spleen,liver is lacked of proper care to prevent people, the treatment for the hyperlipidemia state of an illness also plays health care booster action.
Description
Technical field
The present invention relates to a kind of corn wine and preparation method thereof, belongs to drinks preparing technical field.
Background technology
The simple of corn wine production process is one of specialty of han nationality, has and long drinks history.Corn wine is only with jade
Meter Zuo Wei raw materials, use sweet wine leaven, and production process is simple, and spirituosity amount is less, and the inclined sweet tea of taste, suitable population is more
Greatly, in general, the sweet rice wine worked it out with corn is best in quality, eats also most universal.Ethanol content is low.This drink is sweet refreshing
Mouthful, it is dense without buying, it is dilute without flowing, rich in nutritional ingredients such as multivitamin, amino acid, it is not added with any food additives, anti-corrosion
Agent, pigment etc., belong to natural green drink.Blood circulation of human body can be helped, is boosted metabolism, there is blood-enriching face-nourishing, relaxing muscles and tendons
The effect of invigorating blood circulation, keep fit and healthy and promoting longevity.
The content of the invention
It is an object of the present invention to provide a kind of corn wine and preparation method thereof.The corn wine has blood-enriching face-nourishing, relaxing muscles and tendons
The effect of promoting blood circulation.
Technical scheme：According to weight meter, by 80-100 parts of corn, 120-160 parts of tap water, 4-8 parts of distiller's yeast,
1-2 parts of compositions of 1-2 parts of yeast and root enzyme.
Foregoing corn wine, according to weight meter, by 150 parts of corn, 140 parts of tap water, 6 parts of distiller's yeast, 1.5 parts of yeast and root
1.5 parts of compositions of enzyme.
Foregoing corn wine and preparation method thereof, includes following steps：
（1）Steam chaff：By crush maize, chaff is steamed 80-120 minutes, A product are made；
（2）Fermentation：By distiller's yeast, yeast, root enzyme according to 4:1:A product, fermentation 10-14 days, are made B product made from 1 ratio addition；
（3）By obtained B product add 120-160 part of tap water distill 2-4 it is small when, ageing, to obtain the final product.
Foregoing corn wine and preparation method thereof, includes following steps：
（1）Steam chaff：By crush maize, chaff is steamed 100 minutes, A product are made；
（2）Fermentation：By distiller's yeast, yeast, root enzyme according to 4:1:A product, fermentation 12 days, are made B product made from 1 ratio addition；
（3）By obtained B product add 140 parts of tap water distillation 3 it is small when, ageing, to obtain the final product.
Beneficial effects of the present invention：Compared with prior art, corn wine of the invention has the following advantages：
The invention can help blood circulation of human body, boost metabolism, have blood-enriching face-nourishing, relaxing tendons and activating collaterals, keep fit and healthy and
The effect of promoting longevity.There is the rice wine invigorating qi and dredging collateral to achieve the purpose that reducing blood lipid, to prevent people because kidney,spleen,liver loses
Adjust and suffer from hyperlipidaemic conditions, the treatment for the hyperlipidemia state of an illness also plays health care booster action.
Embodiment
The embodiment of the present invention 1.
A kind of corn wine, according to weight meter, by 80-100 parts of corn, 120-160 parts of tap water, 4-8 parts of distiller's yeast, yeast 1-
2 parts and 1-2 parts of compositions of root enzyme.
Described corn wine and preparation method thereof, includes following steps：
（1）Steam chaff：By crush maize, chaff is steamed 80-120 minutes, A product are made；
（2）Fermentation：By distiller's yeast, yeast, root enzyme according to 4:1:A product, fermentation 10-14 days, are made B product made from 1 ratio addition；
（3）By obtained B product add 120-160 part of tap water distill 2-4 it is small when, ageing, to obtain the final product.
The embodiment of the present invention 2.
The corn wine, according to weight meter, by 150 parts of corn, 140 parts of tap water, 6 parts of distiller's yeast, 1.5 parts of yeast and root
1.5 parts of compositions of enzyme.
Described corn wine and preparation method thereof, includes following steps：
（1）Steam chaff：By crush maize, chaff is steamed 100 minutes, A product are made；
（2）Fermentation：By distiller's yeast, yeast, root enzyme according to 4:1:A product, fermentation 12 days, are made B product made from 1 ratio addition；
（3）By obtained B product add 140 parts of tap water distillation 3 it is small when, ageing, to obtain the final product.
Claims (4)
- A kind of 1. corn wine, it is characterised in that：According to weight meter, by 80-100 parts of corn, 120-160 parts of tap water, distiller's yeast 4-8 1-2 parts of part, 1-2 parts of yeast and root enzyme compositions.
- 2. corn wine according to claim 1, it is characterised in that：According to weight meter, by 150 parts of corn, tap water 140 Part, 6 parts of distiller's yeast, 1.5 parts of yeast and 1.5 parts of compositions of root enzyme.
- A kind of 3. corn wine as claimed in claim 1 or 2 and preparation method thereof, it is characterised in that：Include following steps：（1）Steam chaff：By crush maize, chaff is steamed 80-120 minutes, A product are made；（2）Fermentation：By distiller's yeast, yeast, root enzyme according to 4:1:A product, fermentation 10-14 days, are made B product made from 1 ratio addition；（3）By obtained B product add 120-160 part of tap water distill 2-4 it is small when, ageing, to obtain the final product.
- 4. corn wine according to claim 3 and preparation method thereof, it is characterised in that：Include following steps：（1）Steam chaff：By crush maize, chaff is steamed 100 minutes, A product are made；（2）Fermentation：By distiller's yeast, yeast, root enzyme according to 4:1:A product, fermentation 12 days, are made B product made from 1 ratio addition；（3）By obtained B product add 140 parts of tap water distillation 3 it is small when, ageing, to obtain the final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610924085.1A CN108004075A (en) | 2016-10-29 | 2016-10-29 | A kind of corn wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610924085.1A CN108004075A (en) | 2016-10-29 | 2016-10-29 | A kind of corn wine and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108004075A true CN108004075A (en) | 2018-05-08 |
Family
ID=62047708
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610924085.1A Pending CN108004075A (en) | 2016-10-29 | 2016-10-29 | A kind of corn wine and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108004075A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109182019A (en) * | 2018-11-13 | 2019-01-11 | 竹溪县蜂情农业专业合作社联合社 | A kind of brew method of honeycomb mulse |
-
2016
- 2016-10-29 CN CN201610924085.1A patent/CN108004075A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109182019A (en) * | 2018-11-13 | 2019-01-11 | 竹溪县蜂情农业专业合作社联合社 | A kind of brew method of honeycomb mulse |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180508 |