General health-care wine base and preparation method thereof

A wine-based wine, general-purpose technology, applied in the preparation of alcoholic beverages, microorganism-based methods, biochemical equipment and methods, etc., can solve problems such as body damage, and achieve the effect of good leaching and stabilization capabilities

Active Publication Date: 2014-07-09
西安生息元健康食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] Technical problem to be solved: the present invention aims at the current problems of using high-alcohol distilled wine as the base wine and the shortcomings of using rice wine as the base wine, and provides a The general-purpose health-care wine base wine and its preparation method solve the body damage and social problems that may be caused by excessive B content, and at the same time facilitate the extraction and maintenance of functional components

Method used

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  • General health-care wine base and preparation method thereof
  • General health-care wine base and preparation method thereof
  • General health-care wine base and preparation method thereof

Examples

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Effect test

Embodiment 1

[0034] 1. Cleaning and pretreatment of glutinous rice: immerse 20 kg of glutinous rice after acceptance and removal of impurities with 16 kg, 95% Vol edible alcohol for 10 minutes, remove the glutinous rice, and use the remaining liquid as alcohol soaking solution I for later use. Drain the glutinous rice and enter the following process.

[0035] 2. Soaking: Take 20kg of drinking water and soak the glutinous rice (obtained in step 1) for 48 hours at room temperature.

[0036] 3. Rice steaming: Use a horizontal rice steamer to steam rice for 45 minutes at a saturated steam temperature of 120°C. Spray 4kg of hot water at 85°C during the cooking process.

[0037] 4. Cooling: Cool the steamed glutinous rice to 25°C with clean air.

[0038] 5. Inoculation and fermentation: Put the air-cooled glutinous rice into a fermenter for mixed saccharification and fermentation. Add 18kg of drinking water at 25°C, 2kg of white flour koji (which contains 40g of white sugar powder), 20g of ri...

Embodiment 2

[0045] 1. Cleaning and pretreatment of glutinous rice: immerse 10 kg of glutinous rice after acceptance and removal of impurities with 10 kg, 98% Vol edible alcohol for 8 minutes, remove the glutinous rice, and use the remaining liquid as alcohol soaking solution I for later use. Drain the glutinous rice and enter the following process.

[0046] 2. Soaking: Take 10kg of drinking water and soak the glutinous rice (obtained in step 1) for 30 hours at room temperature.

[0047] 3. Rice steaming: Use a horizontal rice steamer to steam rice for 45 minutes at a saturated steam temperature of 120°C. Spray 2kg of hot water at 85°C during the cooking process.

[0048] 4. Cooling: Cool the steamed glutinous rice to 25°C with clean air.

[0049] 5. Inoculation and fermentation: Put the air-cooled glutinous rice into a fermenter for mixed saccharification and fermentation. Add 10kg of drinking water at 25°C, 1kg of white flour koji (which contains 20g of white sugar powder), 10g of ric...

Embodiment 3

[0056] 1. Cleaning and pretreatment of glutinous rice: immerse 20 kg of glutinous rice after acceptance and removal of impurities with 16 kg, 90% Vol edible alcohol for 5 minutes, remove the glutinous rice, and use the remaining liquid as alcohol soaking solution I for later use. Drain the glutinous rice and enter the following process.

[0057] 2. Soaking: Take 20kg of drinking water and soak the glutinous rice (obtained in step 1) at room temperature for 24 hours.

[0058] 3. Rice steaming: Use a horizontal rice steamer to steam rice for 45 minutes at a saturated steam temperature of 120°C. Spray 4kg of hot water at 85°C during the cooking process.

[0059] 4. Cooling: Cool the steamed glutinous rice to 26°C with clean air.

[0060] 5. Inoculation and fermentation: Put the air-cooled glutinous rice into a fermenter for mixed saccharification and fermentation. Add 18kg of drinking water at 25°C, 2kg of white flour koji (which contains 40g of white sugar powder), 20g of ric...

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Abstract

The invention relates to a general health-care wine base and a preparation method thereof, belonging to the technical fields of foods and health-care wines. The method overcomes the defects of high ethanol content and fewer nutrient substances in the white wine base, and solves the problems of low leaching capacity for health food functional factors and poor safety in the yellow wine base. The wine base is technically characterized in that the national traditional yellow wine technique characteristics and the consummate white wine storage technique are combined and kneaded according to the health-care wine production requirements and health food functional factor leaching behaviors, and fermented yeast and technological parameters are optimized, thereby ensuring the general leaching capacity of most functional factors. The general health-care wine base has rich nutrients and proper alcohol content; the general health-care wine base has high oriented leaching capacity for common traditional Chinese medicinal material functional factors and effective components, and the leaching of the ineffective components are maximally reduced; the general health-care wine base has no peculiar smell, and has fermentation fragrance and favorable mouthfeel; and the product has the advantages of high use safety, favorable stability and reasonable price, and is simple to produce. The preparation method can be used for producing health-care wine bases and various types of health-care wines.

Description

[0001] technical field [0002] The invention belongs to the technical field of food and health wine, and in particular relates to a general health wine base wine and a preparation method thereof. [0003] Background technique [0004] With the aging development of the social population and the enhancement of people's health awareness, the Chinese health food market has broad prospects. Among them, the research and development and production of health wine not only accommodates the functional factors of traditional natural medicines (traditional Chinese medicine) with Chinese characteristics, but also has Chinese characteristics The essence of the brewing industry, popular with consumers. However, due to historical tradition and technical reasons, there is still a lack of nutritious, safe and healthy general-purpose base wine raw materials for preparing health-care wine on the market. [0005] Since ancient times, China has traditional medicinal wine. Due to the developme...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04C12G3/02C12R1/865
Inventor 李磊王笃豪王丽代家勇
Owner 西安生息元健康食品股份有限公司
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