Rhodiola rosea and tartary buckwheat wine and brewing method thereof

A technology of rhodiola rosea and tartary buckwheat wine, which is applied in the direction of medical formula, preparation of alcoholic beverages, plant raw materials, etc., can solve the problems of low content of medicinal materials, poor curative effect, single effect, etc., and achieve good drinking taste, significant effect, fast effect

Inactive Publication Date: 2013-06-26
太原市素有苦荞食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a rhodiola tartary buckwheat wine and its brewing method, which solves the problems of low medicinal material content, poor curative effect and single effect in the existing health care wine

Method used

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  • Rhodiola rosea and tartary buckwheat wine and brewing method thereof
  • Rhodiola rosea and tartary buckwheat wine and brewing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] First, weigh 40 parts of tartary buckwheat, 15 parts of bran, 10 parts of fresh distiller's grains, 10 parts of Luqu, 8 parts of Rhodiola, 5 parts of Sanqi, 5 parts of Achyranthes bidentata, 5 parts of tortoise shell, 5 parts of Chuanxiong, and Astragalus 5 parts, 5 parts of Danshen, 20 parts of Schisandra, 30 parts of kudzu root, 10 parts of raw land, 10 parts of Eucommia, divide 40 parts of tartary buckwheat into two parts, add bran to 20 parts of tartary buckwheat, steam thoroughly, mix fresh Cool the distiller's grains to 32°C, add Luqu, stir evenly, and seal the fermentation; stir once on the second day for 5 minutes; ferment to the sixth day, take 10 parts of 30-degree wine tails, pour them into the wine grains, and return to the wine to ferment; After the fermentation is complete, the fragrant unstrained spirits are obtained.

[0037] Then pour the fermented fermented grains into the pot, place a string steamer above the cooking pot, and spread the fermented ferm...

Embodiment 2

[0041]First, weigh 60 parts of tartary buckwheat, 20 parts of bran, 20 parts of fresh distiller's grains, 15 parts of Luqu, 15 parts of rhodiola, 10 parts of Panax notoginseng, 15 parts of Achyranthes bidentata, 15 parts of tortoise shell, 15 parts of chuanxiong, and astragalus 15 parts, 15 parts of salvia miltiorrhiza, 35 parts of schisandra, 40 parts of kudzu root, 20 parts of raw land, 20 parts of Eucommia, divide 60 parts of tartary buckwheat into two parts, add bran to 30 parts of tartary buckwheat, steam thoroughly, mix fresh Cool the distiller's grains to 35°C, add Luqu, stir evenly, and seal the fermentation; stir once on the second day for 8 minutes; ferment to the sixth day, take 10 parts of 30-degree wine tails, pour them into the wine grains, and return to the wine to ferment; After the fermentation is complete, the fragrant unstrained spirits are obtained.

[0042] Then pour the fermented fermented grains into the pot, place a string steamer above the cooking pot,...

Embodiment 3

[0046] First, weigh 60 parts of tartary buckwheat, 20 parts of bran, 20 parts of fresh distiller's grains, 12 parts of luqu, 15 parts of rhodiola, 6 parts of Sanqi, 10 parts of Achyranthes bidentata, 6 parts of tortoise shell, 6 parts of chuanxiong, and astragalus 8 parts, 7 parts of Salvia, 26 parts of Schisandra, 35 parts of kudzu root, 15 parts of raw land, 17 parts of Eucommia, divide 60 parts of tartary buckwheat into two parts, add bran to 30 parts of tartary buckwheat, steam thoroughly, mix fresh Cool the distiller's grains to 33°C, add Luqu, stir evenly, and seal the fermentation; stir once on the second day for 5 minutes; ferment to the sixth day, take 10 parts of 30-degree wine tails, pour them into the wine grains, and return to the wine to ferment; After the fermentation is complete, the fragrant unstrained spirits are obtained.

[0047] Then pour the fermented fermented grains into the pot, place a string steamer above the cooking pot, and spread the fermented fer...

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Abstract

The invention relates to rhodiola rosea and tartary buckwheat wine and a brewing method thereof. The rhodiola rosea and tartary buckwheat wine comprises the following ingredients in parts by weight: 40-60 parts of tartary buckwheat, 15-20 parts of wheat bran, 10-20 parts of fresh distiller's grains, 10-15 parts of Luqu, 8-15 parts of rhodiola rosea, 5-10 parts of pseudo-ginseng, 5-15 parts of radix achyranthis bidentatae, 5-15 parts of tortoise shell, 5-15 parts of chuanxiong rhizome, 5-15 parts of radix astragali, 5-15 parts of salvia miltiorrhiza, 20-35 parts of schisandra chinensis, 30-40 parts of radix puerariae, 10-20 parts of dried radix rehmanniae, 10-20 parts of Eucommia ulmoides. The rhodiola rosea and tartary buckwheat wine has the effects of dispelling the effects of alcohol, protecting the liver, lowering the blood pressure, and restraining the proliferation of leukemia cells.

Description

technical field [0001] The invention relates to a health-care wine, in particular to a rhodiola tartary buckwheat wine and a brewing method thereof. Background technique [0002] Tartary buckwheat, an annual herb of Polygonaceae, is a health food favored by people. "Compendium of Materia Medica" records that tartary buckwheat is "bitter in taste, flat in cold, beneficial to strength, continuation of spirit, beneficial to eyes and ears, wide in chest, lowering qi, and invigorating stomach." Modern research shows that tartary buckwheat has high nutritional value, and its protein content is about About 10% of the dry weight is mainly composed of glutenin, water-soluble albumin and salt-soluble globulin, which is similar to soy protein; tartary buckwheat has high amino acid content and appropriate ratio, and contains all 8 kinds of amino acids necessary for the human body, especially rich in Arginine, lysine, tryptophan, histidine, etc. are very complementary to other foods. T...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04C12G3/02A61K36/899A61P25/32A61P1/16A61P3/06A61P9/12A61P35/02A61K35/56A61K35/586
Inventor 马强
Owner 太原市素有苦荞食品有限公司
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