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

Preparation method for ginseng combined large yellow rice brewed wine and product thereof

A compound rhubarb and fermented wine technology, applied in the preparation of alcoholic beverages, etc., can solve the problems of unfavorable nutritional value, waste, and full utilization, and achieve the effects of increasing nutritional value, pleasant wine aroma, and improving taste

Inactive Publication Date: 2015-09-16
丁政然
View PDF4 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Traditional methods of eating or processing rhubarb rice and ginseng have limitations, which is not conducive to the full utilization of their nutritional value, resulting in a certain amount of waste

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method for ginseng combined large yellow rice brewed wine and product thereof
  • Preparation method for ginseng combined large yellow rice brewed wine and product thereof
  • Preparation method for ginseng combined large yellow rice brewed wine and product thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] The preparation of embodiment 1 ginseng compound rhubarb rice fermented wine

[0040]1. The production of distiller's yeast

[0041] (1) Selection of medicinal materials: Take the dried Changbai Mountain Acanthopanax and the dried Changbai Mountain Wild Lilac, remove the moldy and deteriorated parts, and then grind them into powder respectively.

[0042] (2) Rice soaking: Take high-quality rice and soak it in water for 3 to 6 hours (it can be crushed by hand) for later use.

[0043] (3) Pulverizing: the soaked rice is ground into rice flour, and sieved with a 180-mesh fine sieve.

[0044] (4) Sterilization: get an appropriate amount of rice flour, get the bran of 9% of the quality of rice flour, get the Acanthopanax of Changbai Mountain with 2% of the quality of rice flour, and get the wild lilac of Changbai Mountain with 2% of the quality of rice flour, stir the above raw materials evenly, Sterilize at 115°C for 30 minutes.

[0045] (5) inoculation and stirring: the...

Embodiment 2

[0062] Preparation of Example 2 Ginseng Compound Rhubarb Rice Fermented Wine

[0063] 1. The production of distiller's yeast

[0064] (1) Selection of medicinal materials: Take the dried Changbai Mountain Acanthopanax and the dried Changbai Mountain Wild Lilac, remove the moldy and deteriorated parts, and then grind them into powder respectively.

[0065] (2) Rice soaking: Take high-quality rice and soak it in water for 3 to 6 hours (it can be crushed by hand) for later use.

[0066] (3) Pulverizing: the soaked rice is ground into rice flour, and sieved with a 180-mesh fine sieve.

[0067] (4) Sterilization: get an appropriate amount of rice flour, get the bran of 6% of the quality of rice flour, get the Acanthopanax acanthus of 1% of the quality of rice flour, and get the wild lilac of Changbai Mountain of 1% of the quality of rice flour, stir the above raw materials evenly, Sterilize at 115°C for 30 minutes.

[0068] (5) inoculation and stirring: the AS3.866 rhizopus that...

Embodiment 3

[0085] Preparation of Example 3 Ginseng Compound Rhubarb Rice Fermented Wine

[0086] 1. The production of distiller's yeast

[0087] (1) Selection of medicinal materials: Take the dried Changbai Mountain Acanthopanax and the dried Changbai Mountain Wild Lilac, remove the moldy and deteriorated parts, and then grind them into powder respectively.

[0088] (2) Rice soaking: Take high-quality rice and soak it in water for 3 to 6 hours (it can be crushed by hand) for later use.

[0089] (3) Pulverizing: the soaked rice is ground into rice flour, and sieved with a 180-mesh fine sieve.

[0090] (4) Sterilization: get an appropriate amount of rice flour, get the bran of 10% of the quality of rice flour, get the Changbai Mountain Acanthopanax of 5% of the quality of rice flour, and get the Changbai Mountain Wild Lilac of 5% of the quality of rice flour, stir the above raw materials evenly, Sterilize at 115°C for 30 minutes.

[0091] (5) inoculation and stirring: the AS3.866 rhizop...

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 discloses a preparation method for ginseng combined large yellow rice brewed wine and a product thereof. The preparation method for the ginseng combined large yellow rice brewed wine includes that (1) preparing yeast; (2) mixing large yellow rice, rice and sorghum, and soaking in water; (3) pulping ginseng to obtain ginseng pulp; (4) steaming the soaked large yellow rice, rice and sorghum of the step (2), adding the ginseng pulp of the step (3), stirring uniformly, and continuing to steam to obtain the steamed food material; (5) airing the steamed food material, adding the yeast of the step (1), stirring uniformly, and saccharifying; (6) adding water to the saccharified food material of the step (5), and fermenting to obtain ripen fermented grains; (7) distilling the ripen fermented grains, and receiving the wine to obtain the ginseng combined large yellow rice brewed wine. The ginseng combined large yellow rice brewed wine can fully use the nutrition of ginseng and large yellow rice, the panaxoside content is high, and the aroma is pleasant; the ginseng combined large yellow rice brewed wine has fragrant ginseng flavor, light Persian lilac immature flower flavor and acanthopanax root flavor, and the mouth feel is harmonious.

Description

technical field [0001] The invention relates to the preparation of fermented wine, in particular to a preparation method of ginseng compounded rhubarb rice fermented wine and products thereof, belonging to the field of fermented wine preparation. Background technique [0002] Rhubarb rice (Panicum miliaceum) is the seed of gramineous millet. It is golden in color, sweet, soft and glutinous, and rich in nutrition. The content of eight essential amino acids in it is higher than that of rice and wheat, especially the content of methionine, which is almost equal to that of rice and wheat. Twice that of wheat, and the content of various trace elements calcium, magnesium, copper, iron, zinc, etc. is also higher than that of rice and wheat, regular consumption can strengthen the body. Organic rhubarb rice also has certain health functions such as "invigorating the middle and replenishing qi, invigorating the spleen and benefiting the lungs". [0003] Ginseng is sweet in taste, sli...

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
Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 丁政然
Owner 丁政然
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