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Wild buckwheat rhizome yellow rice wine brewing technology

The technology of golden buckwheat and golden buckwheat diced is applied in the field of brewing technology of golden buckwheat rice wine, which can solve the problems of low utilization rate, loss of nutrients and the like, and achieve the effect of improving utilization rate

Inactive Publication Date: 2014-07-02
彭常钧
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a brewing process of golden buckwheat rice wine, which improves the utilization rate of golden buckwheat, and the finished rice wine has the functions of clearing away heat, detoxification and clearing lungs, aiming at the defects of high nutrient loss and low utilization rate in the existing deep processing process of golden buckwheat. Efficacy of phlegm discharge, pus discharge, swelling, wind and dampness dispelling

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: a kind of brewing process of golden buckwheat rice wine adopts the following steps:

[0017] A. Raw material pretreatment: select mature and complete golden buckwheat roots, wash with water and cut into cubes, take 10kg of golden buckwheat dices and put them into 20kg of 75% ethanol aqueous solution, carry out ultrasonic low-temperature extraction, and obtain golden buckwheat extract after filtration And golden buckwheat dices, golden buckwheat dices are filtered and used for later use, extracted at low temperature to improve the utilization rate of golden buckwheat and fully retain the nutrients of golden buckwheat;

[0018] B. Soaking glutinous rice: After removing impurities and cleaning the glutinous rice, soak it in clean water for 48 hours at room temperature. After soaking, the rice grains are intact, and knead the rice grains into powder by hand;

[0019] C. Steam rice: steam the dipped glutinous rice for 15 minutes, so that the rice grains are tra...

Embodiment 2

[0025] Embodiment 2: a kind of brewing process of golden buckwheat rice wine adopts the following steps:

[0026] A. Raw material pretreatment: select mature and complete golden buckwheat root and thorn pear root, wash with water and cut into cubes, take 7kg of golden buckwheat diced and 3kg thorn pear root and mix them evenly and put them into 30kg of 72% ethanol aqueous solution , carry out ultrasonic low-temperature extraction, obtain golden buckwheat extract and golden buckwheat dices, thorn pear root dices through filtration, golden buckwheat dices, thorn pear root dices, filter and dry for later use, low-temperature extraction, improve the utilization rate of golden buckwheat, fully retain the golden buckwheat Nutrients;

[0027] B. Soaking of glutinous rice: After removing impurities and cleaning the glutinous rice, soak it in clear water for 60 hours at room temperature. After soaking, the rice grains are intact, and then knead the rice grains into powder by hand;

[...

Embodiment 3

[0034] Embodiment 3: a kind of brewing process of golden buckwheat rice wine adopts the following steps:

[0035] A. Raw material pretreatment: select mature and complete golden buckwheat roots and artichokes, wash them with water and cut them into cubes, take 8kg of golden buckwheat cubes and 2kg artichoke cubes, mix them evenly, put them into 40kg of 70% ethanol aqueous solution, carry out Ultrasonic low-temperature extraction, filtered to obtain golden buckwheat extract, golden buckwheat dices, artichoke dices, golden buckwheat dices, artichoke dices, filtered and dried for later use, low-temperature extraction to improve the utilization of golden buckwheat and fully retain the nutrients of golden buckwheat;

[0036] B. Soaking glutinous rice: After removing impurities and cleaning the glutinous rice and black corn, soak them in clean water for 72 hours at room temperature. After soaking, the rice grains are intact, and knead the rice grains into powder by hand;

[0037] C,...

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PUM

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Abstract

The invention discloses a wild buckwheat rhizome yellow rice wine brewing technology. Wild buckwheat rhizome yellow rice wine is brewed by adopting the steps of raw material treatment, rice treatment, cooking, primary fermentation, secondary fermentation, squeezing filtration, blending, wine decoction and the like. The wild buckwheat rhizome yellow rice wine brewing technology is characterized in that raw materials are subjected to low-temperature extraction treatment before yellow rice wine brewing, so that most of nutrient substances in the raw materials are separated out, the extracted raw materials are added in a primary fermentation process, and extract liquor is added in a secondary fermentation process, so that the active ingredients of the raw materials are fully remained in the yellow rice wine finished product, the utilization rate of mioga ginger is increased, and the yellow rice wine has the effects of clearing heat, eliminating swelling, relieving internal heat or fever, promoting blood circulation to remove blood stasis and the like.

Description

[0001] technical field [0002] The invention relates to a brewing process of rice wine, in particular to a brewing process of golden buckwheat rice wine. Background technique [0003] Golden buckwheat is a plant of Polygonaceae, also known as Jinsuoyinkai, Tieshizi, wild buckwheat, etc. According to medical analysis, the rhizomes contain dimeric procyanidin, heikesaponin, β-sitosterol, tannin and a glycoside that can be hydrolyzed to obtain p-coumaric acid, ferulic acid and glucose. Also contains L-epicatechin, 3-galloyl-epicatechin, procyanidin B-2, B-4 and 3,3'-digallate of procyanidin B-2. These ingredients are that golden buckwheat has anti-cancer and anti-bacterial effects, clearing heat and detoxification, promoting blood circulation and eliminating carbuncles, expelling wind and dampness and sores. The existing golden buckwheat has the defect that many nutrients are lost during the process of processing and utilization, which reduces the utilization rate of golden ...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 彭常钧
Owner 彭常钧
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