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Method for preparing brown rice phellinus wine

A technology of brown rice wine and brown rice, which is applied in the field of preparation of brown rice sanghuang wine, can solve the problems of time-consuming and rough taste, and achieve the effects of unisex, low production cost and short production cycle

Inactive Publication Date: 2014-01-01
凌爱秋
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Problems solved by technology

It still retains a little outer tissue after shelling, so the tast

Method used

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Embodiment Construction

[0027] Below in conjunction with embodiment the method of the present invention is further described.

[0028] A method for preparing brown rice Phellinus wine. In the technical scheme, brown rice is used as the main raw material to prepare high-grade brown rice wine. Phellinus mycelium is prepared according to conventional methods, and then the Phellinus mycelium is soaked in high-grade brown rice wine for final brewing. Get brown rice sanghuang wine.

[0029] The specific implementation is as follows:

[0030] 1. The preparation method of high-grade brown rice wine is as follows:

[0031] (1) Raw material ratio: brown rice 110kg, corn 50kg, distiller's yeast 9kg;

[0032] (2) Brewing process: first cook the brown rice and corn separately, then mix the brown rice, corn rice and koji and stir evenly, then place them in a container, seal the container mouth and carry out anaerobic fermentation for 20~ 30 days, finally brew into 55~60° brown rice white wine according to the c...

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Abstract

The invention belongs to the technical field of specialty health wine product preparation, and particularly relates to a method for preparing a brown rice phellinus wine. The method comprises the following steps: brown rice is used as a main raw material to prepare a strong brown rice wine, and a phellinus mycelium with high quality and low cost is prepared by a conventional method, and then is soaked into the strong brown rice wine for brewing so as to finally prepare the brown rice phellinus wine. According to the method, the brown rice and the phellinus mycelium are organically combined, and are both rich in nutrients and high in medicinal value, so that the prepared wine product is relatively comprehensive and reasonable in nutritional ingredients, relatively remarkable in health-care and treatment effects, moreover, very good for physical health, suitable for men and women, low in manufacturing cost and excellent in market prospect.

Description

technical field [0001] The invention belongs to the technical field of preparation of characteristic health wine products, and in particular relates to a preparation method of brown rice mulberry wine. technical background [0002] Brown rice is a kind of whole-grain rice obtained after rice hulls are removed by a rice huller. It still retains a little outer tissue after shelling, so it has a thicker taste and a dense texture, and it takes more time to cook. However, compared with ordinary refined white rice, it is richer in many vitamins, minerals and dietary fiber, and is regarded as a green and healthy food. 60%-70% of the vitamins, minerals and a large number of essential amino acids in rice are accumulated in the outer tissue. Although the refined white rice we usually eat is white and delicate, its nutritional value has been lost in the process of processing. When washed repeatedly, the vitamins, brown rice flour and minerals in the outer layer are further lost, and ...

Claims

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Application Information

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IPC IPC(8): C12G3/04C12G3/02
Inventor 凌爱秋
Owner 凌爱秋
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