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Cynanchum bungei decne healthcare yellow wine and preparation method thereof

A technology of Baishouwu and rice wine, which is applied in the field of Taishan Baishouwu health-preserving rice wine and its preparation, can solve the problems of health-care rice wine body turbidity, affecting appearance, and rice wine turbidity, and achieve good taste, mellow taste, and quality noble effect

Active Publication Date: 2014-06-18
山东御华景宸生态农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, after adding health-care traditional Chinese medicine and other additives in the production of rice wine, the rice wine is prone to turbidity and precipitation, which affects the appearance of the product, and some have defects such as excessive medicinal taste and bitter taste.
Therefore, it is necessary to solve the problems of health-care rice wine, such as turbidity and poor taste, through the variety, proportion and production process of the selected medicines.
There is no Baishouwu health-care rice wine brewed in the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A kind of Baishouwu health-care rice wine, the raw materials are: Taishan Baishouwu (Taibai No. 1) 6.0 kg, osmanthus 1.0 kg, glutinous rice 35.0 kg, distiller's yeast 1.0 kg, yeast 0.1 kg,

[0034] Production method: (1) Sorting and crushing Taishan Baishouwu for later use, osmanthus does not need to be soaked, and the dried product is for use; (2) Soak glutinous rice in clean water for 15 hours at room temperature, moisten Taishan Baishouwu powder for 2 hours (do not use a large amount of water to brew), mix with glutinous rice after soaking, steam for 25 minutes, after steaming, let it dry to 29°C, then drop it into the tank, mix in 0.7 kg of koji and yeast, build a nest and carry out saccharification and fermentation; (3 ) When the dimples are overflowing with sugar solution, add 0.3 kg of distiller's yeast to make the saccharification more complete. After 5 hours, add the prepared sweet-scented osmanthus to replenish water. , and stir once every 4 hours, low...

Embodiment 2

[0036] A kind of Baishouwu health-care rice wine, the raw materials are: Taishan Baishouwu (Taibai No. 1 Baishouwu) 10.0 kg, osmanthus 2.0 kg, black glutinous rice 30.0 kg, distiller's yeast 1.2 kg, yeast 0.1 kg,

[0037]Production method: (1) Sorting and crushing Baishouwu for later use, osmanthus flower does not need to be soaked, and the dry product is for later use; (2) Soak black glutinous rice in clean water for 15 hours at room temperature, and moisten Baishouwu powder for 2 hours (cannot be brewed), mixed with glutinous rice after soaking, steamed for 25 minutes, after steaming, let it cool to 29°C, then put it into the tank, mix 0.9 kg of distiller's yeast and yeast, build a nest and carry out saccharification and fermentation; (3) wait for the dimple When the sugar liquid is overflowing, add 0.3 kg of distiller's yeast to make the saccharification more complete. After 5 hours, add the prepared sweet-scented osmanthus, and then add water 1.0-1.5 times the weight of...

Embodiment 3

[0039] A kind of Baishouwu health-care rice wine. The raw materials are: Taishan Baishouwu (Taibai No. 1 Baishouwu) 6.0 kg, 3.0 kg wolfberry, 1.0 kg sweet-scented osmanthus, 20 kg glutinous rice, 15 kg black rice, 1.0 kg distiller’s yeast, 0.1 kg yeast Kilogram,

[0040] Production method: (1) Sorting and crushing Taishan Baishouwu for later use, osmanthus does not need to be soaked, and the dry product is for later use; (2) Soak 20 kg of glutinous rice and 15 kg of black rice in clean water for 15 hours at room temperature, and make Taishan Wet Baishouwu powder for 2 hours (do not brew), mix with soaked glutinous rice and black rice, steam for 25 minutes, after steaming, pour cold water to cool to 29°C, then drop into the tank, mix in 0.7 kg of distiller's yeast and yeast, Build a nest and carry out saccharification and fermentation; (3) When the dimples are overflowing with sugar liquid, add 0.3 kg of distiller's koji to make the saccharification more complete. Stir eve...

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Abstract

The invention relates to a cynanchum bungei decne healthcare yellow wine and a preparation method thereof. The method comprises the following step: on the basis of the traditional yellow wine brewing technology, by taking sticky rice or black glutinous rice and the like as main raw materials, adding the low-degree fresh nutrient yellow wine brewed by pure natural traditional Chinese medicines, namely the cynanchum bungei decne and sweet-scented osmanthus. The yellow wine does not contain any chemical preservative, artificially synthesized edible pigment or edible essence, is complete in nutrient, unique in flavor, pleasant in fragrance, and pure and mild in taste, has the effects of tonifying qi and nourishing yin, can play the roles of nourishing the blood for tranquilization, warming the kidneys and tonifying yang, strengthening tendons and bones, invigorating stomach and regulating vital energy and the like after being drunk for a long period of time, has obvious healthcare and anti-aging effects on a human body, and is novel healthcare beverage with nutrient and healthcare dual functions.

Description

technical field [0001] The invention belongs to the technical field of rice wine production, and in particular relates to Taishan Baishouwu health-preserving rice wine and a preparation process thereof. Background technique [0002] Yellow rice wine generally uses glutinous rice, millet, and rice as the main raw materials, and uses the joint saccharification and fermentation of various beneficial microorganisms contained in wine medicine and koji to brew low-alcohol fermented raw wine. It has a long history of yellow rice wine production in my country. Known as the "national wine", it is deeply loved by the people because of its rich nutrition, low alcohol content, soft aroma and mellow taste. With the development of the times, people's diet tends to be safe, healthy, natural and nutritious, and people's consumption requirements for alcohol are also getting higher and higher. The health-care traditional Chinese medicine and traditional rice wine are organically integrated to ...

Claims

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Application Information

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IPC IPC(8): C12G3/02A61K36/899A61P25/20A61P1/14A61P15/10
Inventor 徐凌川赵晓莹王辉
Owner 山东御华景宸生态农业发展有限公司
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