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Production process for nutritional fermented medical wine

A production process and technology for fermenting wine, which is applied in the field of wine making, can solve the problems of single taste and insufficient nutrition of fermented wine, and achieve the effect of increasing the yield of ethanol

Active Publication Date: 2012-07-04
李时珍医药集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The fermented wine brewed by this traditional fermentation winemaking method has a single taste and is not rich in nutrition.

Method used

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  • Production process for nutritional fermented medical wine

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Experimental program
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Effect test

Embodiment Construction

[0021] 1. Substrate fermentation formula

[0022] Glutinous rice 100kg

[0023] Jujube 6kg

[0024] Wolfberry 6kg

[0025] 2. Medicinal liquor formula (for inhibiting fermentation)

[0026]

[0027] 3. Material preparation work

[0028] 3.1 Coix seed: remove impurities, wash, dry and set aside.

[0029] 3.2 Poria cocos: cut into pieces of 10×10mm; set aside.

[0030] 3.3 Rehmannia: direct feeding.

[0031] 3.4 Angelica: remove impurities, wash, cut into thick slices, and dry for later use.

[0032] 3.5 Radix Paeoniae Alba: Remove impurities, wash, cut into thick slices, and dry for later use.

[0033] 3.6 Codonopsis: remove impurities, wash, cut into thick slices, and dry for later use.

[0034] 3.7 Glutinous rice: wash twice with water, drain until no water flows out, but the rice grains are still moist.

[0035] 3.8 Jujube: remove impurities, wash, drain and dry.

[0036] 3.9 Lycium barbarum: remove impurities, wash, drain and dry.

[0037] 4. Preparation metho...

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PUM

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Abstract

The invention discloses a production process for nutritional fermented medical wine, which comprises the steps of preparing materials, preparing medical wine liquid, and preparing a fermentation medium. According to the production process, the formula of the fermentation medium comprise wolfberry fruit, Chinese date and sticky rice, which contain rich saccharic and have the characteristic of medical effects of traditional Chinese medicine and dietary therapy, 55-degree medical wine liquid prepared from Chinese herbal medicines including coix seed, tuckahoe, prepared rehmannia root, Chinese angelica, white paeony root and codonopsis pilosula is used to press wine, and the nourishing function of the Chinese medicines and the nutritional and hunger eliminating functions of food are combined.Meanwhile, according to the fermented wine degree control of the process, the ethanol volume is 16 to 18 volume percent, and the flavor of the wine is different from yellow wine which is the conventional fermented wine.

Description

technical field [0001] The invention relates to a production process of nutrient fermented medicinal wine, which belongs to the field of wine making. Background technique [0002] At present, the traditional fermentation and brewing process is generally to use rice or glutinous rice, use white wine to press wine to suppress excessive saccharification and fermentation, and seal the fermentation to control the alcohol content of about 8% (V / V); Or aseptic sterilization; the liquor is clarified using calcium oxide. The fermented wine brewed by this traditional fermentation winemaking method has a single taste and is not rich in nutrition. Contents of the invention [0003] The object of the present invention is to provide a production process of nutrient fermented medicinal wine. The fermented wine produced by this process is not only rich in nutrition, but also has a taste different from that of traditional fermented rice wine. [0004] The technical scheme adopted to real...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 金宏
Owner 李时珍医药集团有限公司
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