Soybean paste wine and preparation method thereof

The invention discloses a soybean paste wine prepared by soaking 5 wt% of soybean paste in 5-60 degrees of wine for 25-45 days and then filtering. The traditional Korean soybean paste and wine are processed to prepare the novel soybean paste wine, nutritious components of amino acid ammonia and the...

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Bibliographic Details
Main Author LI DONGCHUN
Format Patent
LanguageChinese
English
Published 18.08.2010
Subjects
BEER
BIOCHEMISTRY
CHEMISTRY
ENZYMOLOGY
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
OTHER ALCOHOLIC BEVERAGES
PREPARATION THEREOF
SPIRITS
VINEGAR
WINE
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Summary:The invention discloses a soybean paste wine prepared by soaking 5 wt% of soybean paste in 5-60 degrees of wine for 25-45 days and then filtering. The traditional Korean soybean paste and wine are processed to prepare the novel soybean paste wine, nutritious components of amino acid ammonia and the like contained in the traditional Korean soybean paste are dissolved in the wine so that the soybean paste wine directly provides nutrition for intestines and stomachs when drunk to have the functions of protecting the liver and nourishing the stomach. The soybean paste wine has the advantages of fragrant and sweet taste, soft mouth feel, rapid diffusion, excretion and alcohol detoxication in bodies and little hangover phenomenon. The invention also discloses a preparation method of the soybean paste wine.
Bibliography:Application Number: CN20101184928