Preparation method and process of black bean and ginseng Maotai-flavor mixed liquor
The invention relates to a preparation method and process of black bean and ginseng Maotai-flavor mixed liquor. Every 1000kg of liquor contains 750kg of Maotai-flavor baijiu, 150kg of fresh ginseng liquor and 100kg of black bean sauce liquor. According to the preparation method and process of the bl...
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| creator | YANG ZHIGANG CUI ZHANQIN WU GUANGLU QU JISHENG JIAO LINA |
| description | The invention relates to a preparation method and process of black bean and ginseng Maotai-flavor mixed liquor. Every 1000kg of liquor contains 750kg of Maotai-flavor baijiu, 150kg of fresh ginseng liquor and 100kg of black bean sauce liquor. According to the preparation method and process of the black bean and ginseng Maotai-flavor mixed liquor, the taste and flavor of black bean Maotai-flavor Baijiu and the health-care effect of ginseng liquor are both considered, the effects of the black bean Maotai-flavor Baijiu and the ginseng liquor can be experienced in the same product, and the whole liquor is slightly yellow, clear and rich in fragrance in the mouth and has prominent Maotai flavor, light ginseng flavor and light bean flavor, the liquor body is sweet, smooth, mellow, soft and comfortable, and the aftertaste is lasting; and nutritional ingredients of ginseng are extracted to the maximum extent but not excessively, it is guaranteed that the liquor body does not have plant flavorand peculiar smell of the |
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Every 1000kg of liquor contains 750kg of Maotai-flavor baijiu, 150kg of fresh ginseng liquor and 100kg of black bean sauce liquor. According to the preparation method and process of the black bean and ginseng Maotai-flavor mixed liquor, the taste and flavor of black bean Maotai-flavor Baijiu and the health-care effect of ginseng liquor are both considered, the effects of the black bean Maotai-flavor Baijiu and the ginseng liquor can be experienced in the same product, and the whole liquor is slightly yellow, clear and rich in fragrance in the mouth and has prominent Maotai flavor, light ginseng flavor and light bean flavor, the liquor body is sweet, smooth, mellow, soft and comfortable, and the aftertaste is lasting; and nutritional ingredients of ginseng are extracted to the maximum extent but not excessively, it is guaranteed that the liquor body does not have plant flavorand peculiar smell of the</description><language>chi ; eng</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; ENZYMOLOGY ; METALLURGY ; MICROBIOLOGY ; MUTATION OR GENETIC ENGINEERING ; OTHER ALCOHOLIC BEVERAGES ; PREPARATION THEREOF ; SPIRITS ; VINEGAR ; WINE</subject><creationdate>2020</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20201211&DB=EPODOC&CC=CN&NR=112063482A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20201211&DB=EPODOC&CC=CN&NR=112063482A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>YANG ZHIGANG</creatorcontrib><creatorcontrib>CUI ZHANQIN</creatorcontrib><creatorcontrib>WU GUANGLU</creatorcontrib><creatorcontrib>QU JISHENG</creatorcontrib><creatorcontrib>JIAO LINA</creatorcontrib><title>Preparation method and process of black bean and ginseng Maotai-flavor mixed liquor</title><description>The invention relates to a preparation method and process of black bean and ginseng Maotai-flavor mixed liquor. Every 1000kg of liquor contains 750kg of Maotai-flavor baijiu, 150kg of fresh ginseng liquor and 100kg of black bean sauce liquor. According to the preparation method and process of the black bean and ginseng Maotai-flavor mixed liquor, the taste and flavor of black bean Maotai-flavor Baijiu and the health-care effect of ginseng liquor are both considered, the effects of the black bean Maotai-flavor Baijiu and the ginseng liquor can be experienced in the same product, and the whole liquor is slightly yellow, clear and rich in fragrance in the mouth and has prominent Maotai flavor, light ginseng flavor and light bean flavor, the liquor body is sweet, smooth, mellow, soft and comfortable, and the aftertaste is lasting; and nutritional ingredients of ginseng are extracted to the maximum extent but not excessively, it is guaranteed that the liquor body does not have plant flavorand peculiar smell of the</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>ENZYMOLOGY</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>OTHER ALCOHOLIC BEVERAGES</subject><subject>PREPARATION THEREOF</subject><subject>SPIRITS</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2020</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNykEKwjAQQNFsXIh6h_EABduKdCtFcaMIui_TZFKD6UxMonh8QTyAq794f6ou50gBI2YnDCPlmxhANhCiaEoJxELvUd-hJ-SvDI4T8QBHlIyusB5fEmF0bzLg3eMpca4mFn2ixa8ztdzvru2hoCAdpYCamHLXnsqyWm3qdVNt63-eDy61OBM</recordid><startdate>20201211</startdate><enddate>20201211</enddate><creator>YANG ZHIGANG</creator><creator>CUI ZHANQIN</creator><creator>WU GUANGLU</creator><creator>QU JISHENG</creator><creator>JIAO LINA</creator><scope>EVB</scope></search><sort><creationdate>20201211</creationdate><title>Preparation method and process of black bean and ginseng Maotai-flavor mixed liquor</title><author>YANG ZHIGANG ; CUI ZHANQIN ; WU GUANGLU ; QU JISHENG ; JIAO LINA</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN112063482A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2020</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>ENZYMOLOGY</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>OTHER ALCOHOLIC BEVERAGES</topic><topic>PREPARATION THEREOF</topic><topic>SPIRITS</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>YANG ZHIGANG</creatorcontrib><creatorcontrib>CUI ZHANQIN</creatorcontrib><creatorcontrib>WU GUANGLU</creatorcontrib><creatorcontrib>QU JISHENG</creatorcontrib><creatorcontrib>JIAO LINA</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>YANG ZHIGANG</au><au>CUI ZHANQIN</au><au>WU GUANGLU</au><au>QU JISHENG</au><au>JIAO LINA</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Preparation method and process of black bean and ginseng Maotai-flavor mixed liquor</title><date>2020-12-11</date><risdate>2020</risdate><abstract>The invention relates to a preparation method and process of black bean and ginseng Maotai-flavor mixed liquor. 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| subjects | BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PREPARATION THEREOF SPIRITS VINEGAR WINE |
| title | Preparation method and process of black bean and ginseng Maotai-flavor mixed liquor |
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