Preparation method of yin-nourishing and health-care yellow wine

A kind of yellow rice wine, the right amount of technology, applied in the direction of preparation of alcoholic beverages, medical preparations containing active ingredients, pharmaceutical formulas, etc., can solve the problems of difficult wide application of sterilization methods, damage to food flavor, complex flavor of wine body, etc., to achieve Shorten the fermentation time, solve the effects of weak wine taste and low processing temperature

Inactive Publication Date: 2015-11-18
ANHUI CHENYAOHU RICE WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0002] At present, the traditional rice wine brewing production process has problems such as large amount of wastewater, difficult treatment, long fermentation cycle, and large amount of wheat koji, which cause the wine body and flavor to be too complex. One of the important factors that determine the quality of wine is the sterilization process. At present, there are high temperature, high pressure, ultraviolet radiation, electron beam, ionizing radiation, microwave, ultrasonic, and other sterilization and filtration methods, but due to food hygiene restrictions, These sterilization methods are difficult to be widely used in industry due to the loss of food flavor, narrow application range and technical economy

Method used

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Embodiment Construction

[0015] A method for preparing yin-nourishing and health-care rice wine, characterized in that it is made from the following raw materials in parts by weight (kg):

[0016] Glutinous rice 200, koji 20, crab meat 12, sea cucumber 2, ganoderma powder 3, polygonatum 0.8, mango core 0.7, rehmannia glutinosa 0.6, egg white powder, α-amylase, glucoamylase, pullulanase

[0017] A method for preparing yin-nourishing and health-care rice wine according to claim 1, characterized in that it comprises the following steps:

[0018] (1) Grind glutinous rice and wheat koji through a 40-mesh sieve to obtain glutinous rice flour and wheat koji powder, add 2 times water and 20 U / g α-amylase to the glutinous rice flour, stir, and liquefy at 95°C for 20 minutes to obtain the stock solution;

[0019] (2) Divide the stock solution into three parts, add 10% of the original dry material mass of wheat koji powder to one part, and add 150U / g of the original dry material glucoamylase and 5BU / g of the ori...

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PUM

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Abstract

The invention discloses a preparation method of yin-nourishing and health-care yellow wine. The yin-nourishing and health-care yellow wine is prepared from the following raw materials in parts by weight: 200-220 parts of glutinous rice, 20-22 parts of wine yeast, 12-15 parts of crab meat, 2-3 parts of sea cucumber, 3-4 parts of lucid ganoderma powder, 0.8-0.9 parts of radix polygonati officinalis, 0.7-0.9 parts of mango seed, 0.6-0.7 parts of prepared rehmannia root as well as proper amounts of egg white powder, alpha-amylase, saccharifying enzyme and pullulanase. The yellow wine disclosed by the invention is sweet and mellow in texture, aromatic and pleasant, rich in nutrition and good in taste; and by adding various Chinese herbal medicines during processing, the yellow wine disclosed by the invention has functions of invigorating stomach and helping digestion, enriching yin and nourishing kidney, reducing phlegm and promoting circulation of qi, relaxing tendons and benefiting qi.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to the processing of rice wine, in particular to a rice wine for nourishing yin and health care and a preparation method thereof. Background technique [0002] At present, the traditional rice wine brewing production process has problems such as large amount of wastewater, difficult treatment, long fermentation cycle, and large amount of wheat koji, which cause the wine body and flavor to be too complex. One of the important factors that determine the quality of wine is the sterilization process. At present, there are high temperature, high pressure, ultraviolet radiation, electron beam, ionizing radiation, microwave, ultrasonic, and other sterilization and filtration methods, but due to food hygiene restrictions, These sterilization methods are difficult to be widely used in industry due to the loss of food flavor, narrow application range and technical economy. Contents of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04C12G3/02A61K36/8969A61P1/14A61K35/612A61K35/616
Inventor 黄晔
Owner ANHUI CHENYAOHU RICE WINE
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