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A kind of Poria cocos health-care rice wine and preparation method thereof

A technology of rice wine and poria cocos, which is applied in the field of poria cocos health-care rice wine and its preparation, 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: 2015-10-21
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] 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

[0032] (1) Wash 1.9Kg of glutinous rice, soak in water for 12-18 hours until the rice grains fully absorb water; crush 400g of poria cocos, 300g of yam, 150g of wolfberry, 50g of red dates (pitted), 50g of hawthorn (pitted), and mix with soaked Mix the glutinous rice well and steam the rice. When steam comes out, it lasts for 20 to 30 minutes. During the steaming process, a small amount of hot water needs to be sprinkled to ensure that there is no raw heart in the raw material, and it is cooked and not sticky.

[0033] (2) When the fermentation raw materials are cooled down to 25-28°C, add 19g of Angel liqueur koji, mix well, then transfer the material to the fermentation jar, seal the mouth of the jar with 8 layers of gauze, and keep the temperature at 25°C to cultivate.

[0034] (3) After 36-48 hours of saccharification, add 4.1Kg of brewing water, and at the same time add 450g of Angel rice wine yeast activation liquid activated at 37°C, seal the mouth of the altar with a l...

Embodiment 2

[0037] (1) Wash 2Kg of glutinous rice, soak in water for 12-18 hours until the rice grains fully absorb water; crush 500g of poria cocos, 400g of yam, 200g of wolfberry, 100g of red dates (pitted), 100g of hawthorn (pitted), and mix with soaked glutinous rice Mix well and steam the grains. When steam comes out, it lasts for 20-30 minutes. During the steaming process, a small amount of hot water needs to be sprinkled to ensure that there is no raw heart in the raw materials and that they are not sticky when cooked.

[0038] (2) When the fermentation raw materials are cooled down to 25-28°C, add 20g of Angel liqueur koji, mix well, then transfer the material to the fermentation jar, seal the mouth of the jar with 8 layers of gauze, and keep the temperature at 25°C to cultivate.

[0039] (3) After 36-48 hours of saccharification, add 4Kg of brewing water, and at the same time add 500g of Angel rice wine yeast activation solution activated at 37°C, seal the mouth of the altar with...

Embodiment 3

[0042] (1) Wash 2.1Kg of glutinous rice, soak in water for 12-18 hours until the rice grains fully absorb water; crush 600g of poria cocos, 500g of yam, 250g of wolfberry, 150g of red dates (pitted), 150g of hawthorn (pitted), and mix with soaked Mix the glutinous rice well and steam the rice. When steam comes out, it lasts for 20 to 30 minutes. During the steaming process, a small amount of hot water needs to be sprinkled to ensure that there is no raw heart in the raw material, and it is cooked and not sticky.

[0043] (2) When the fermentation raw materials are cooled down to 25-28°C, add 21g of Angel liqueur koji, mix well, then transfer the material to the fermentation jar, seal the mouth of the jar with 8 layers of gauze, and keep the temperature at 25°C to cultivate.

[0044] (3) After 36-48 hours of saccharification, add 3.9Kg of brewing water, and at the same time add 550g of Angel rice wine yeast activation solution activated at 37°C, seal the mouth of the altar with...

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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

technical field [0001] The invention relates to the field of health food, in particular to a poria health-care rice wine and a preparation method thereof. Background technique [0002] The traditional rice wine production technology only uses a single raw material (glutinous rice, rice or japonica rice) as the fermentation material, and the finished wine is inevitably insufficient or low in nutrients; while other health wines generally have a high alcohol content, reaching about 38vol%, and a strong medicinal taste. It is highly irritating to the digestive system, and the consumer group is limited. Poria cocos is a kind of precious Chinese herbal medicine with both medicine and food, and its nutritional value is very high. Using the traditional rice wine process, adding Poria cocos for fermentation, you can get a health wine with low alcohol content and rich in nutrition, and make full use of the functions of Poria cocos Element. Contents of the invention [0003] The pr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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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