Biological fermentation health care wine and preparation method thereof

A bio-fermentation and medicinal wine technology, which is applied in the preparation of alcoholic beverages, medical formulas, drug combinations, etc., can solve the problems of insufficient extraction of active ingredients of traditional Chinese medicine, inability to fully exert the efficacy of medicines, and affect the efficacy of medicinal wines, etc., to achieve full body wine , high success rate and mild preparation conditions

Inactive Publication Date: 2015-09-30
林俊华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the disadvantage is: due to the high alcohol content, medicinal wine soaked in white wine is not convenient for many unsuitable people (such as children, teenagers, women with physical diseases, etc.) and disease patients (high blood pressure, coronary heart disease, liver disease, lung disease, etc.) Take; although the alcohol content of rice wine is not high, it is suitable for a variety of people and patients with diseases, but the active ingredients of traditional Chinese medicine are not extracted enough, and the efficacy of the medicine cannot be fully exerted, which affects the efficacy of the medicinal wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A method for preparing biologically fermented medicinal wine: sequentially including soaking rice, steaming rice, cooling, steaming rice, and processing Chinese herbal medicines into vats, koji, mixing materials, fermentation, adding wine, storing vats, pressing, aging vats, and releasing wine. step;

[0026] The specific operation steps are as follows:

[0027] (1) Soak the rice first: control the soaking time to 38 hours to soak the rice, and the weight ratio of water to rice is 1.5:1;

[0028] (2) Steamed rice: wait for the surface of the rice to dry, the water content of the rice is 30%, and then steam it, the time is as long as it is cooked;

[0029] (3) Cooling: Cool the cooked rice to 35°C;

[0030] (4) Putting into the vat, the next koji, mixing materials, and liquid fermentation: Pour the cooled rice and processed Chinese medicinal materials into the vat together. The weight ratio of rice and Chinese medicinal materials is 100:10, add distiller's yeast, stir,...

Embodiment 2

[0037] A method for preparing biologically fermented medicinal wine: sequentially including soaking rice, steaming rice, cooling, steaming rice, and processing Chinese herbal medicines into vats, koji, mixing materials, fermentation, adding wine, storing vats, pressing, aging vats, and releasing wine. step;

[0038] The specific operation steps are as follows:

[0039] (1) Soak the rice first: control the soaking time to 42 hours to soak the rice, and the weight ratio of water to rice is 2.5: 1.5;

[0040] (2) Steamed rice: wait for the surface of the rice to dry, the water content of the rice is 40%, and then steam it, the time is as long as it is cooked;

[0041] (3) Cooling: Cool the cooked rice to 45°C;

[0042] (4) Putting into the vat, the next koji, mixing materials, and liquid fermentation: Pour the cooled rice and processed Chinese medicinal materials into the vat together. The weight ratio of rice and Chinese medicinal materials is 100:25, add distiller's yeast, st...

Embodiment 3

[0049] A method for preparing biologically fermented medicinal wine: sequentially including soaking rice, steaming rice, cooling, steaming rice, and processing Chinese herbal medicines into vats, koji, mixing materials, fermentation, adding wine, storing vats, pressing, aging vats, and releasing wine. step;

[0050] The specific operation steps are as follows:

[0051] (1) Soak the rice first: control the soaking time to 40 hours to soak the rice, and the weight ratio of water to rice is 2:1.25;

[0052] (2) Steamed rice: wait for the surface of the rice to dry, the moisture content of the rice is 35%, and then steam it, the time is as long as it is cooked;

[0053] (3) Cooling: Cool the cooked rice to 40°C;

[0054] (4) Putting into the vat, the next koji, mixing materials, and liquid fermentation: Pour the cooled rice and processed Chinese medicinal materials into the vat together. The weight ratio of rice and Chinese medicinal materials is 100:15, add distiller's yeast, sti...

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PUM

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Abstract

The invention discloses biological fermentation health care wine which is a mixture of rice wine and traditional Chinese medicine, wherein the blending ratio of the rice wine to the traditional Chinese medicine is 100 to 10-25. The biological fermentation health care wine sequentially comprises the twelve steps of steeping rice, steaming the rice, cooling, putting steamed rice and processed Chinese medicine into a jar, adding distiller's yeast, mixing, fermenting, putting strong wine obtained in fermenting into liquid fermentation health care wine, covering the jar for storing, squeezing, aging and outputting the wine; the step of fermenting comprises liquid fermentation and solid fermentation. The biological fermentation health care wine and a preparation method thereof have the advantages that the biological fermentation health care wine is clear and bright red, the most appropriate proportion is adopted for the rice wine and the traditional Chinese medicine to conduct fermentation, the flavor is fragrant, the taste is enjoyable, the wine body is full, when the wine is poured into a cup, an attractive camber occurs, the alcoholic degree ranges from 22 degrees to 28 degrees, the sugar degree is 35%, and mellowest taste is achieved.

Description

technical field [0001] The invention relates to a biologically fermented medicinal wine, and also relates to a preparation method of the biologically fermented medicinal wine, which belongs to the technical field of the brewing industry. Background technique [0002] Traditional Chinese medicinal wine has a long history, and it has become a common method of treatment in traditional Chinese medicine to treat or assist diseases with medicinal wine, such as the well-known Guogong wine and tiger bone wine, or the popular Jin wine and Hongmao wine Medicinal wine, etc. After people drink it, the body can absorb relevant nutrients well. At the same time, medicinal wine is more palatable than decocting traditional Chinese medicine. Long-term storage, because wine has bactericidal and antiseptic effects, and it is not suitable for volatilization, decomposition, corruption, and can be shared with meals. [0003] Most of the active ingredients in traditional Chinese medicine are insol...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04A61K36/8968A61P1/14
CPCC12G3/04A61K36/232A61K36/258A61K36/704A61K36/804A61K36/815A61K36/8965A61K36/8968C12G3/02
Inventor 林俊华
Owner 林俊华
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