A kind of co-fermented maca rice wine and processing method thereof

A processing method and co-fermentation technology, applied in the field of co-fermentation maca rice wine and its processing, can solve the problems of unsatisfactory nutritional components, low utilization rate of maca, hot alcohol, etc., and achieve stable and significant efficacy and high utilization rate , the effect of wine body stabilization

Active Publication Date: 2017-05-03
浙江塔牌绍兴酒有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to overcome the defects of unsatisfactory nutritional components, low utilization rate of maca, hot wine and other defects in conventional maca health wine, the present invention provides a mild wine that can well integrate maca nutritional components into yellow rice wine. Co-fermented Farmaca Yellow Wine

Method used

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  • A kind of co-fermented maca rice wine and processing method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] 1) 140 parts (parts by mass, parts by mass) of glutinous rice before and after the winter solstice are pre-fermented by soaking rice, steaming rice, adding 10 parts of wheat koji and 1 part of distiller's mother.

[0041] 2) 10 portions of maca are ultrafinely pulverized, added to the large vat that has been fermented before, stirred evenly, then divided into small vats, and placed at 4°C for co-fermentation.

[0042] 3) 0.6 part of okra, 0.3 part of reed root, 0.2 part of gardenia, 0.2 part of fenugreek, 0.4 part of bamboo leaves, crushed to 4 mesh, soaked in 55% (volume percentage, the following are volume percentage) alcohol aqueous solution for 18 hours, heated to reflux Extract three times, combine the extracts, and concentrate under reduced pressure to form a concentrated juice.

[0043] 4) The co-fermented maca co-fermented rice wine is pressed, decocted, and added to the concentrated juice; adjust the taste, filter, and finish the product.

Embodiment 2

[0045] 1) Before and after the winter solstice, 140 parts of glutinous rice were soaked, steamed, and 10 parts of wheat koji and 1 part of wine mother were added for pre-fermentation.

[0046] 2) 15 parts of maca were ultrafinely pulverized, added into the large vat that had been fermented before, stirred evenly, then divided into small vats, and placed at 8°C for co-fermentation.

[0047] 3) 0.6 part of okra, 0.3 part of reed root, 0.2 part of gardenia, 0.2 part of fenugreek, 0.4 part of bamboo leaves, cut into sections and crushed to 20 mesh, soaked in 55% alcohol aqueous solution for 18 hours, heated and refluxed for three times, combined the extracts, and reduced Concentrate into concentrated juice.

[0048] 4) The co-fermented maca co-fermented rice wine is pressed, decocted, and the concentrated juice is added. Adjust the taste, filter, finished product.

Embodiment 3

[0050] 1) After the beginning of winter, 140 parts of glutinous rice are soaked, steamed, and 10 parts of wheat koji and 1 part of wine mother are added for pre-fermentation.

[0051] 2) 25 parts of Maca were ultrafinely pulverized, added into the large vat that had been fermented before, stirred evenly, then divided into small vats, and placed in 12°C for co-fermentation.

[0052] 3) 0.6 part of okra, 0.3 part of reed root, 0.2 part of gardenia, 0.2 part of fenugreek, 0.4 part of bamboo leaves, cut into pieces and crushed to 100 mesh, soaked in 55% alcohol aqueous solution for 18 hours, heated and refluxed for three times, combined the extracts, and reduced pressure Concentrate into a concentrated juice.

[0053] 4) The co-fermented maca co-fermented rice wine is pressed, decocted, and the concentrated juice is added. Adjust the taste, filter, finished product.

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Abstract

The invention relates to cofermentation method maca yellow wine and a processing method thereof, and belongs to the technical field of functional yellow wine processing. The processing method comprises the steps of primary fermentation, low-temperature cofermentation, heat control substance adding and post-processing. Sticky rice is steeped and steamed and then falls into a vat; after Chinese yeast and wheat koji are added for fermentation, smashed maca is added for low-temperature cofermentation; and heat control substances are smashed and then placed in ethyl alcohol to be soaked, extracted and concentrated, so that concentrated juice is obtained, the concentrated juice is added to the low-temperature cofermentation product to obtain an initial product, blending is conducted, and then low-temperature clarification and filtration are conducted to obtain a finished product. On the premise that the peculiar performance of yellow wine and maca is maintained, side effects are avoided, and obtained wine is milder and fuller and is suitable for more people.

Description

technical field [0001] The invention relates to a co-fermented maca rice wine and a processing method thereof, belonging to the technical field of functional rice wine processing. Background technique [0002] Maca (Lepidium meyenii Walp.) is an annual herb of the genus Lepidium in the family Brassicaceae. It is native to the Andes mountains above 3500 m above sea level in Peru. It grows normally in the unique frozen environment. In the Andes, maca is regarded as a precious gift from the gods of the Andes. Maca root is traditionally used as a medicinal and edible plant to improve fertility and increase energy. In recent years, Maca, a plant with magical effects, has been paid attention to by more and more research institutions. A large number of modern studies have shown that maca has various effects such as anti-fatigue, improving sexual function, anti-oxidation, inhibiting benign prostatic hyperplasia, relieving menopausal syndrome, and enhancing immunity. Maca is a kin...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12G3/04
CPCC12G3/02C12G3/04
Inventor 单之初沈翔程斐郭从洪缪洪湖潘兴祥杨兴锋
Owner 浙江塔牌绍兴酒有限公司
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