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Production process of astragalus liquor

A production process, the technology of astragalus wine, applied in the preparation of alcoholic beverages, microorganisms, methods based on microorganisms, etc., to achieve the effect of refreshing and soft taste

Inactive Publication Date: 2011-06-22
施凤芬
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are deficiencies such as mouthfeel in similar Astragalus health wine on the market

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] Astragalus, glutinous rice, koji and yeast are brewed as main raw materials, and the ratios of astragalus, glutinous rice, koji and yeast are 60%, 45%, 0.5%, and 0.04%. The production process is: glutinous rice cleaning, soaking, drying, glutinous rice cooking, cooling, adding distiller's yeast after steaming and cooling to 33°C; astragalus cleaning and beating; mixing glutinous rice with distiller's yeast and astragalus pulp for fermentation; mixed fermentation in a sealed Carried out in a storage tank, the fermentation time was 56 hours, after 24 hours from the start of fermentation, astragalus pulp was added three times, the interval between each addition was 16 hours, and 0.02% yeast was supplemented at the same time. After the fermentation finishes, extract the wine liquid, settle, filter, blend and shape, fill, sterilize, pack, and the alcohol content of blending is 7% (volume ratio), and the sugar content is 13% (BX); Astragalus wine has sweet taste, slightly warm...

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Abstract

The invention discloses astragalus liquor and a production process thereof. The invention is characterized in that: the astragalus liquor is brewed by using astragalus, sticky rice, starter and yeast as main raw materials; and the production process comprises the following steps: washing sticky rice, soaking the sticky rice, drying, stewing the sticky rice, cooking, and adding the starter; washing the astragalus, and beating pulp; mixing the sticky rice added with the starter and the astragalus pulp for fermentation; and extracting liquor after fermentation, settling, filtering, blending, sizing, filling, sterilizing and packaging. The astragalus liquor tastes sweet, is tepid, has the effects of replenishing qi to secure the exterior, expelling pus of sores, growing muscle and promoting dieresis and offers a fresh and mellow mouthfeel.

Description

technical field [0001] The invention relates to a production process of wine. Background technique [0002] Astragalus was first recorded in "Shen Nong's Materia Medica", and it was written as Astragalus in ancient times. Li Shizhen explained its name in "Compendium of Materia Medica": "Qi, long. Astragalus is yellow in color, which is the length of tonic, so it is named." It comes from the dried root of the leguminous plant Astragalus or Astragalus in Inner Mongolia. Radix Astragali is sweet in nature, slightly warm, and belongs to the spleen and lung meridians, and is an essential medicine for invigorating qi. In clinical application, it is customary to divide it into three types: raw use, honey-roasted, and bran-stir-fried. Astragalus is mostly used to invigorate qi and invigorate the spleen. The quality of astragalus produced in the northwest and Inner Mongolia is the best, and its quality has a lot to do with the trace element selenium. The better the quality of astr...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865
Inventor 施凤芬
Owner 施凤芬
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