| abstract |
The invention discloses a new type of konjac rice wine and a production method thereof. For the first time, konjac flour, arrowroot powder, water chestnut and lotus seeds with health effects are combined and introduced into the production of traditional rice wine products to replace part of rice, including steaming, active pretreatment The steps of preparation of cooking liquid, activation of distiller's yeast and expanded cultivation, mixing of koji, fermentation, sterilization and cooling not only solve the problem of mainly using staple food as raw material for brewing wine in the current brewing industry, but also konjac flour, arrowroot powder, water chestnut and The combination of lotus seeds endows the rice wine with a unique aroma and a rich and sweet taste, and at the same time, it can also play a certain preventive and auxiliary effect on diseases such as headache, hypertension, coronary heart disease, hyperlipidemia, cancer or tumor, and obesity. |