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Healthcare yellow wine with poria cocos and preparation method of health-care yellow wine with poria cocos

A technology of Poria cocos and yellow rice wine, which is applied in the field of Poria cocos health-care rice wine and its preparation, which can solve the problems of less health-care functional components, low alcohol content of rice wine, and high alcohol content, and achieve the effect of unique flavor, mellow taste and aromatic smell

Active Publication Date: 2014-01-08
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The primary purpose of the present invention is to solve the problem that health-care wine generally has high alcohol content and strong medicinal flavor, while yellow rice wine has relatively few health-care functional components although the alcohol content is low, and provides a health-care rice wine with poria cocos

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] (1) Wash 1.9kg glutinous rice, soak water from 12 to 18h to rice grains to absorb water; make 400g Poria, 300g yam, 150g wolfberry, 50g red dates (removed), 50g hawthorn (removed), and soaked with soakedThe glutinous rice is mixed and steamed. When there is a steam, it lasts for 20 to 30 minutes. During the steaming process, a small amount of hot water needs to be sprinkled to ensure that the raw materials are unpredictable and cooked without sticking.

[0034] (2) When the fermentation raw material stall cools down to 25-28 ° C, add 19g of Anqi sweet wine, mix well, then transfer the material to the fermented altar, seal the altar with 8 layers of gauze, the constant temperature under 25 ° C conditions, the constant temperature under the condition of constant temperaturenourish.

[0035] (3) After 36-48h, add 4.1kg of brewing water, and add 450g of Anqi rice wine yeast activation liquid to 450g at 37 ° C. Cover the altar with the altar of the altar.After 5D, enter the low ...

Embodiment 2

[0038] (1) Wash 2kg glutinous rice, soak the water from 12-18h to rice grains to absorb water; put 500g Poria, 400g yam, 200g wolfberry, 100g red dates (de -nuclear), 100g hawthorn (removed), and the soaked glutinous riceMix and steam the grain. When there is a steam, it lasts 20 to 30 minutes. During the steaming process, a small amount of hot water needs to be sprinkled to ensure that there is no heart and cooked but not sticky.

[0039] (2) When the fermentation raw material stall cools down to 25-28 ° C, add 20g of Anqi sweet wine, mix well, then transfer the material to the fermented altar, seal the altar with 8 layers of gauze, the constant temperature under 25 ° C conditions, the constant temperature under the condition of constant temperaturenourish.

[0040] (3) After 36-48h, add 4kg of brewing water, and add 500g of Anqi rice wine yeast activation solution at 37 ℃.After entering the low -temperature post -fermentation period (18-22 ° C), the time is 10-15D.

[0041] (4) ...

Embodiment 3

[0043] (1) Wash 2.1kg glutinous rice, soak water from 12 ~ 18h to rice grains to absorb water; put 600g Poria, 500g yam, 250g wolfberry, 150g red dates (removed), 150g hawthorn (removed)The glutinous rice is mixed and steamed. When there is a steam, it lasts for 20 to 30 minutes. During the steaming process, a small amount of hot water needs to be sprinkled to ensure that the raw materials are unpredictable and cooked without sticking.

[0044] (2) When the fermentation raw material stall cools down to 25-28 ° C, add 21g of Anqi sweet wine, mix well, then transfer the material to the fermented altar, seal the altar with 8 layers of gauze, and the constant temperature under 25 ° C conditions.nourish.

[0045] (3) After 36 to 48H, add 3.9kg of brewing water, and add 550g of Anqi rice wine yeast activation solution that activated at 37 ° C.After 5D, enter the low -temperature post -fermentation period (18-22 ° C), and the time is 10-15D.

[0046] (4) After the post -fermentation is o...

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Abstract

The invention discloses healthcare yellow wine with poria cocos and a preparation method of the healthcare yellow wine with the poria cocos. The healthcare yellow wine with the poria cocos is made from raw materials mainly including sticky rice, the poria cocos, Chinese yam, medlar, fructus crataegi and red dates. The preparation method includes: cleaning the sticky rice and soaking the same till rice grains are soft; smashing and evenly blending the poria cocos, the Chinese yam, the medlar, the fructus crataegi and the red dates with the soaked sticky rice prior to cooking, spreading the cooked sticky rice blended with the poria cocos, the Chinese yam, the medlar, the fructus crataegi and the red dates prior to adding in Angel sweet distiller's yeast for saccharification, further adding in proper brewing water and activated yellow wine yeast, and subjecting fermentation liquor to squeezing, filtering, wine decocting and ageing after primary fermentation and secondary low-temperature fermentation. The healthcare yellow wine with the poria cocos is rich in functional components such as pachymaran and the like and does not cause dizziness due to low alcohol content, and has the healthcare functions of being anti-fatigue and anti-aging, calming and soothing the nerves and the like.

Description

[0001] Technical field [0002] The present invention involves the field of health food, and it also involves a method of pyeline wine and its preparation methods. Background technique [0003] Traditional rice wine production technology only uses a single raw material (glutinous rice, rice, or rice) as the fermentation ingredients. The nutritional content obtained by the products obtained is inevitably insufficient or less.The digestive system is more stimulating, and the consumer group is limited.Poria, as a precious Chinese medicinal material with dual -use medicine, has a high nutritional value. It uses traditional rice wine technology to add Poria for fermentation, which can obtain low wine and nutritious health wine. Maximum use of Fuling's functions in Poria to maximize PoriaElement. Invention content [0004] The primary purpose of the present invention is to solve the problem of high alcoholic wine and strong medicine. Although rice wine is low, the health care function...

Claims

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Application Information

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IPC IPC(8): C12G3/02A61K36/899A61P39/00A61P39/06A61P25/20
Inventor 陈茂彬方尚玲曹敬华史路路张家庆严锦
Owner HUBEI UNIV OF TECH
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