A kind of nutritional rice wine and its production process

A production process and nutritional technology, applied in the field of yellow rice wine production, can solve the problems of turbid wine body, low function of yellow rice wine, poor taste of rice wine products, etc. Effect

Inactive Publication Date: 2011-12-14
GANSU WUSHANCHI YELLOW WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The main technical problems solved by the invention are the problems of turbid wine body, low functionality of rice wine and poor taste of functional rice wine products existing in the existing prepared rice wine products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] The nutritional rice wine formula is that every 1000L rice wine contains 2kg of Cordyceps mycelium extract, 2.5kg of Ganoderma lucidum extract, 1.5kg of shiitake mushroom extract, 3kg of wolfberry extract, 0.1kg of oligosaccharides, 0.08kg of sodium caseinate, and 0.05kg of taurine kg, vitamin C 8g, vitamin B 1.0g.

[0040] The technical process of nutritional yellow rice wine is summarized as follows:

[0041] 1) Preparation of ingredients: prepare rice wine, Cordyceps mycelium extract, ganoderma lucidum extract, shiitake mushroom extract, wolfberry extract, oligosaccharides, sodium caseinate, taurine, vitamin C, and vitamin B according to the formula;

[0042] 2) Ingredients: Dissolve Cordyceps mycelia extract, ganoderma lucidum extract, shiitake mushroom extract, wolfberry extract, oligosaccharides, sodium caseinate, taurine, vitamin C, and vitamin B in yellow rice wine to prepare ingredients. Add the ingredients into the rice wine respectively, stir evenly, and fil...

Embodiment 2

[0048] The nutritional rice wine formula is that every 1000L rice wine contains 0.5kg of Cordyceps mycelium extract, 5kg of Ganoderma lucidum extract, 0.5kg of shiitake mushroom extract, 5kg of wolfberry extract, 0.2kg of oligosaccharides, 0.01kg of sodium caseinate, and 0.08kg of taurine. kg, vitamin C 5g, vitamin B 1.5g.

[0049] The technical process of nutritional yellow rice wine is summarized as follows:

[0050] 1) Preparation of ingredients: prepare rice wine, Cordyceps mycelium extract, ganoderma lucidum extract, shiitake mushroom extract, wolfberry extract, oligosaccharides, sodium caseinate, taurine, vitamin C, and vitamin B according to the formula;

[0051] 2) Ingredients: Dissolve Cordyceps mycelia extract, ganoderma lucidum extract, shiitake mushroom extract, wolfberry extract, oligosaccharides, sodium caseinate, taurine, vitamin C, and vitamin B in yellow rice wine to prepare ingredients. Add the ingredients into the rice wine respectively, stir evenly, and fi...

Embodiment 3

[0057] The nutritional rice wine formula is that every 1000L rice wine contains 5kg of Cordyceps mycelium extract, 0.5g of Ganoderma lucidum extract, 5kg of shiitake mushroom extract, 0.5kg of wolfberry extract, 0.01kg of oligosaccharides, 0.2kg of sodium caseinate, and 0.02kg of taurine. kg, vitamin C 15g, vitamin B 0.5g.

[0058] The technical process of nutritional yellow rice wine is summarized as follows:

[0059] 1) Preparation of ingredients: prepare rice wine, Cordyceps mycelium extract, ganoderma lucidum extract, shiitake mushroom extract, wolfberry extract, oligosaccharides, sodium caseinate, taurine, vitamin C, and vitamin B according to the formula;

[0060] 2) Ingredients: Dissolve Cordyceps mycelia extract, ganoderma lucidum extract, shiitake mushroom extract, wolfberry extract, oligosaccharides, sodium caseinate, taurine, vitamin C, and vitamin B in yellow rice wine to prepare ingredients. Add the ingredients into the rice wine respectively, stir evenly, and fi...

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PUM

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Abstract

The invention discloses a nutritional yellow wine and a production technology thereof, belonging to the technical field of yellow wine production. The nutritional yellow wine is characterized in that the yellow wine serves as base wine, and cordyceps mycelia extractive, ganoderma extractive, mushroom extractive, medlar extractive, oligosaccharide, sodium caseinate, taurine, vitamin C, vitamin B and other substances are added to obtain the nutritional yellow wine. Alcohol and aldehyde substances are quickened to oxidize and acidize by high-pressure pulse and ultrasound maturation, so that eachraw material and the yellow wine are fully blended and coordinated to form a typical style. Technical problems that the yellow wine has big possibility of generating precipitates and the wine body isunstable can be successfully solved by freezing, heating and clarifying processing for times. The method disclosed by the invention realizes the new breakthrough of the yellow wine brewing technology. The product disclosed by the invention has the advantages of reasonable raw material compatibility, coordination action and balanced nutrient, combines the peculiar flavors and the health care efficacy of fungi polysaccharide and oligosaccharide, is peculiar, conforms to the low speed, nutrition and health care requirements which are advocated to develop by China and conforms to the modern health consumption concept.

Description

technical field [0001] The invention belongs to the technical field of rice wine production, in particular to a nutritional rice wine product and a production process thereof. Background technique [0002] Yellow rice wine is a precious national specialty in my country and has a long history in China. Yellow rice wine is brewed by traditional fermentation process and has the characteristics of low alcohol concentration, full-bodied, nutritious, unique flavor, and various varieties. As the essence of my country's traditional nation, rice wine has not changed much in flavor for a long time due to its special status and flavor. Extracted new challenges. Pioneering and innovating, actively applying new technologies and innovative methods to transform traditional industries, and developing and producing nutritional and health-care rice wine have become the future development direction of the rice wine industry. [0003] With the development of the times, low-concentration, refr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04C12H1/07
Inventor 尹始平姚自奇米喜娜
Owner GANSU WUSHANCHI YELLOW WINE
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