Low-alcohol rhizoma polygonati rice wine and making process thereof

A technology of sealwort and rice wine, which is applied in the field of preparation of fermented low-alcohol sealwort rice wine, can solve the problems of single leaching components and high alcohol content, and achieve the effect of high-tech content and distinctive novelty

Inactive Publication Date: 2013-02-06
ANHUI AGRICULTURAL UNIVERSITY
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  • Abstract
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Problems solved by technology

[0005] The preparation method of low-alcohol Huangjing rice wine. This Huangjing rice wine is fermented from Huangjing and glutinous rice. It not only solves the problem that the traditional soaked Huangjing wine has a single leaching component and high alcohol content, and is only suitable for special groups of people. Polygonatum, using a full fermentation process to retain the characteristics and nutrients of natural substances

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  • Low-alcohol rhizoma polygonati rice wine and making process thereof

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Embodiment Construction

[0012] In order to make the technical means, creative features, work flow, and use methods of the present invention achieve the purpose and effect easily understood, the present invention will be further described below in conjunction with specific embodiments.

[0013] A kind of low-alcohol Huangjing rice wine

[0014] 1. Take Rhizoma Polygonatum, wash to remove sediment and other sundries, dry in the sun or dry at 40-60°C, and then crush it through a 40-mesh sieve;

[0015] 2. Take glutinous rice, wash it, soak it (so that it can be crushed by hand), and steam it (cooked but not rotten);

[0016] 3. After crushing, Rhizoma Polygonatum was extracted by ultrasonic and cellulase. The extraction conditions were as follows: the mass ratio of cellulase to substrate was 1%, the ultrasonic time was 40 min, the ultrasonic temperature was 55 ℃, the extraction pH was 5.0, and the ultrasonic power was 300 W;

[0017] 4. Add the leached yellow semen slag mixture to the steamed glutinous...

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Abstract

The invention discloses a making method of low-alcohol rhizoma polygonati rice wine. The making method comprises the following steps: weighing 10-15 parts by weight of rhizoma polygonati, drying in the sun or drying at a temperature of 40-60 DEG C and then crushing, screening with a sieve of 40 meshes; weighing 85-90 parts by weight of sticky rice, cleaning, soaking, cooking, crushing and then digesting the rhizoma polygonati by adopting a digestion method of ultrasonic waves and cellulose, adding the digested rhizoma polygonati liquid slag mixture in the cooked sticky rice, adding 280-350 parts by weight of water, treating by adopting liquifying enzyme and saccharifying enzyme to obtain fermented mash; and placing the obtained fermented mash in a constant-temperature fermentation tank for fermenting, carrying out pre-fermentation for 5-7 days and post-fermentation for 12-18 days, clearing the fermented liquor, and filtering to obtain the low-alcohol rhizoma polygonati rice wine.

Description

technical field [0001] The invention belongs to a method for preparing health-care low-alcohol wine, in particular to a method for preparing fermented low-alcohol Polygonatum rice wine. Background technique [0002] Polygonatum, also known as tiger ginger and chicken head ginseng. It is the dried rhizome of Polygonatum kingianum Coll. et Hemsl., Polygonatum sibiricum Red. or Polygonatum cyrtonema Hua. According to the difference of the original plant and medicinal properties, Polygonatum Polygonatum can be divided into three types: Polygonatum Polygonatum, Polygonatum Polygonatum and Rhizoma Polygonatum. Polygonatum Polyflora is the original plant of Polygonatum Polyflora, Polygonatum Polygonatum is the original plant of Polygonatum Polygonatum, and Rhizoma Polygonatum (also known as Polygonatum Polygonatum) is Polygonatum yunnanensis. Among the three, turmeric is the best in quality. Polygonatum [1] is used as medicine with rhizomes. It has the functions of invigorating...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 李立祥陶涛
Owner ANHUI AGRICULTURAL UNIVERSITY
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