Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Fermented medlar and red date rice wine and preparation method thereof

A technology of wolfberry, red dates and fermentation type is applied in the preparation of alcoholic beverages, biochemical equipment and methods, and methods based on microorganisms. , the effect of improving nutritional value

Inactive Publication Date: 2014-05-14
HENAN UNIV OF SCI & TECH
View PDF4 Cites 16 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] But existing distiller's yeast nutrient content is not high, and taste is bad, can not satisfy people's demand to rice wine high nutrition, multitaste

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0026] A preparation method of fermented wolfberry jujube rice wine, comprising the following steps:

[0027] Step 1, taking wolfberry, glutinous rice, red dates, sweet wine koji and purified water according to the parts by weight of each component;

[0028] Step 2. Pretreatment of glutinous rice: Wash the glutinous rice with clean water, add pure water to soak for 4-5 hours, spread the glutinous rice on a steaming cloth and steam for 1-1.5 hours, pour the steamed glutinous rice into a container, and put it After stirring to a fluffy state, let it stand until the temperature is 38-40°C;

[0029] Step 3, preparation and processing of sweet wine koji: pulverize the prepared sweet wine koji, put it into pure water at a temperature of 32-35°C, stir it evenly and set it aside;

[0030] Step 4. Preparation of Lycium barbarum extract: Wash and chop Lycium barbarum, mix it with purified water, heat and boil for half an hour, the mass ratio of Lycium barbarum to purified water is 10:1...

Embodiment 1

[0039] A fermented wolfberry and red date rice wine, said rice wine is brewed from wolfberry, glutinous rice, red dates, sweet wine koji and purified water, and the parts by weight of each raw material required for each unit of rice wine are respectively: 40 parts of wolfberry and 500 parts of glutinous rice , 50 parts of red dates, 4 parts of sweet wine koji, 800 parts of purified water;

[0040] The sweet wine koji is made from 1 part of yeast, 80 parts of glutinous rice, 1 part of red yeast rice, 4 parts of lactic acid bacteria, 20 parts of xylose mixture, 8 parts of peony ovary extract and 10 parts of water .

[0041] A preparation method of fermented wolfberry jujube rice wine, comprising the following steps:

[0042] Step 1, taking wolfberry, glutinous rice, red dates, sweet wine koji and purified water according to the parts by weight of each component;

[0043] Step 2. Pretreatment of glutinous rice: wash the glutinous rice with clean water, add pure water to soak fo...

Embodiment 2

[0054] A fermented wolfberry and red date rice wine, said rice wine is brewed from wolfberry, glutinous rice, red dates, sweet wine koji and purified water, and the parts by weight of each raw material required for each unit of rice wine are respectively: 60 parts of wolfberry and 700 parts of glutinous rice , 80 parts of red dates, 8 parts of sweet wine koji, 1200 parts of purified water;

[0055] The sweet wine koji is made from 2 parts of yeast, 90 parts of glutinous rice, 2 parts of red yeast rice, 6 parts of lactic acid bacteria, 25 parts of xylose mixture, 10 parts of peony ovary extract and 30 parts of water .

[0056] A preparation method of fermented wolfberry jujube rice wine, comprising the following steps:

[0057] Step 1, taking wolfberry, glutinous rice, red dates, sweet wine koji and purified water according to the parts by weight of each component;

[0058] Step 2. Pretreatment of glutinous rice: Wash the glutinous rice with clean water, add pure water to soa...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention belongs to the food biotechnology field and in particular relates to fermented medlar and red date rice wine and a preparation method thereof. The rice wine and the preparation method have the beneficial effects that by adding peony ovary extracts fertilized before 2-3 weeks and lactobacillus to distiller yeast, not only is the nutritional value of the rice wine greatly increased, but also the fermented rice wine has peony taste and meets the requirement of people on different tastes; red yeast rice, the lactobacillus, saccharomycetes and the peony ovary extracts are mixed, and then the rice wine can be drunk after being fermented for 7-8 days, thus greatly improving the production efficiency; the rice wine is put into production and the sales indicate that the rice wine is popular with most people; by adding an xylose mixture to the sweet distiller yeast, the rice wine is suitable for different groups of people, thus greatly widening the application range of the rice wine and promoting the development of the rice wine industry.

Description

technical field [0001] The invention belongs to the field of food biotechnology, and in particular relates to a fermented wolfberry red date rice wine and a preparation method thereof. Background technique [0002] Rice wine, also known as sweet wine, sweet koji wine and boiling juice wine, is also one of the specialties of the Han nationality and has a long history of drinking. Because of its delicious taste and simple production, it is deeply loved by people. And distiller's yeast is the indispensable raw material of preparing rice wine, and a kind of good distiller's yeast has determined the good quality of rice wine to a great extent. [0003] But existing distiller's yeast nutrient content is not high, and taste is bad, can not satisfy people's demand to rice wine high nutrition, multi-taste. Contents of the invention [0004] The object of the present invention is to provide a fermented wolfberry jujube rice wine and a preparation method thereof, which is not only ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): C12G3/02A61K36/815A61P1/14A61P39/06A61P35/00A61P9/12A61P3/06A61P3/10C12R1/46C12R1/645
Inventor 龚明贵张巧明邱志军张利霞原江峰
Owner HENAN UNIV OF SCI & TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com