Chinese chestnut and sticky rice distilled liquor and brewing method thereof
The invention provides Chinese chestnut and sticky rice distilled liquor. With sticky rice being a main material and Chinese chestnuts being an auxiliary material, rough rice and sorghum are added, the usage quantities of all raw material components are adjusted and optimized, and then the Chinese c...
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| creator | SHU RUNTAO |
| description | The invention provides Chinese chestnut and sticky rice distilled liquor. With sticky rice being a main material and Chinese chestnuts being an auxiliary material, rough rice and sorghum are added, the usage quantities of all raw material components are adjusted and optimized, and then the Chinese chestnut and sticky rice distilled liquor is obtained through further brewing; in this way, on the basis of original sticky rice liquor, the flavor of the original sticky rice liquor can be adjusted, nutrient substances in the sticky rice liquor are further increased, and the health-care effect of the liquor is improved. Meanwhile, the invention provides a brewing method of the Chinese chestnut and sticky rice distilled liquor. In the method, through using the composition being the raw material, the Chinese chestnut and sticky rice distilled liquor having good flavor and nutritive value can be brewed. The Chinese chestnut and sticky rice distilled liquor has good flavor and is balanced and rich in nutrient. |
| format | Patent |
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With sticky rice being a main material and Chinese chestnuts being an auxiliary material, rough rice and sorghum are added, the usage quantities of all raw material components are adjusted and optimized, and then the Chinese chestnut and sticky rice distilled liquor is obtained through further brewing; in this way, on the basis of original sticky rice liquor, the flavor of the original sticky rice liquor can be adjusted, nutrient substances in the sticky rice liquor are further increased, and the health-care effect of the liquor is improved. Meanwhile, the invention provides a brewing method of the Chinese chestnut and sticky rice distilled liquor. In the method, through using the composition being the raw material, the Chinese chestnut and sticky rice distilled liquor having good flavor and nutritive value can be brewed. 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With sticky rice being a main material and Chinese chestnuts being an auxiliary material, rough rice and sorghum are added, the usage quantities of all raw material components are adjusted and optimized, and then the Chinese chestnut and sticky rice distilled liquor is obtained through further brewing; in this way, on the basis of original sticky rice liquor, the flavor of the original sticky rice liquor can be adjusted, nutrient substances in the sticky rice liquor are further increased, and the health-care effect of the liquor is improved. Meanwhile, the invention provides a brewing method of the Chinese chestnut and sticky rice distilled liquor. In the method, through using the composition being the raw material, the Chinese chestnut and sticky rice distilled liquor having good flavor and nutritive value can be brewed. The Chinese chestnut and sticky rice distilled liquor has good flavor and is balanced and rich in nutrient.</description><subject>AGEING</subject><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>CLARIFICATION</subject><subject>ENZYMOLOGY</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>OTHER ALCOHOLIC BEVERAGES</subject><subject>PASTEURISATION</subject><subject>PREPARATION THEREOF</subject><subject>PRESERVATION</subject><subject>PURIFICATION</subject><subject>SPIRITS</subject><subject>STERILISATION</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2016</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZPBxzsjMSy1OVUjOSC0uySstUUjMS1EoLslMzq5UKMpMTlVIyQTycnJSUxRyMgtL84vACpKKUssz89IVclNLMvJTFEoyUotS89N4GFjTEnOKU3mhNDeDoptriLOHbmpBfnxqcUFicmpeakm8s5-hgamJmZG5uYmjMTFqAK2CNf4</recordid><startdate>20160406</startdate><enddate>20160406</enddate><creator>SHU RUNTAO</creator><scope>EVB</scope></search><sort><creationdate>20160406</creationdate><title>Chinese chestnut and sticky rice distilled liquor and brewing method thereof</title><author>SHU RUNTAO</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN105462774A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2016</creationdate><topic>AGEING</topic><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>CLARIFICATION</topic><topic>ENZYMOLOGY</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>OTHER ALCOHOLIC BEVERAGES</topic><topic>PASTEURISATION</topic><topic>PREPARATION THEREOF</topic><topic>PRESERVATION</topic><topic>PURIFICATION</topic><topic>SPIRITS</topic><topic>STERILISATION</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>SHU RUNTAO</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>SHU RUNTAO</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Chinese chestnut and sticky rice distilled liquor and brewing method thereof</title><date>2016-04-06</date><risdate>2016</risdate><abstract>The invention provides Chinese chestnut and sticky rice distilled liquor. With sticky rice being a main material and Chinese chestnuts being an auxiliary material, rough rice and sorghum are added, the usage quantities of all raw material components are adjusted and optimized, and then the Chinese chestnut and sticky rice distilled liquor is obtained through further brewing; in this way, on the basis of original sticky rice liquor, the flavor of the original sticky rice liquor can be adjusted, nutrient substances in the sticky rice liquor are further increased, and the health-care effect of the liquor is improved. Meanwhile, the invention provides a brewing method of the Chinese chestnut and sticky rice distilled liquor. In the method, through using the composition being the raw material, the Chinese chestnut and sticky rice distilled liquor having good flavor and nutritive value can be brewed. The Chinese chestnut and sticky rice distilled liquor has good flavor and is balanced and rich in nutrient.</abstract><oa>free_for_read</oa></addata></record> |
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| language | chi ; eng |
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| subjects | AGEING BEER BIOCHEMISTRY CHEMISTRY CLARIFICATION ENZYMOLOGY METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PASTEURISATION PREPARATION THEREOF PRESERVATION PURIFICATION SPIRITS STERILISATION VINEGAR WINE |
| title | Chinese chestnut and sticky rice distilled liquor and brewing method thereof |
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