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Preparation method of stomach nourishing peanut yellow wine

A technique for peanuts and rice wine, which is applied in the preparation of alcoholic beverages, medical preparations containing active ingredients, and pharmaceutical formulas. Shorten the fermentation time, solve the effect of weak wine taste and short time

Inactive Publication Date: 2015-11-25
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 stomach-nourishing peanut rice wine, characterized in that it is made from the following raw materials in parts by weight (kg):

[0016] 200 glutinous rice, 20 koji, 4 white fungus, 3 black dates, 8 peanuts, 0.6 big belly skin, 0.5 lemongrass, 0.5 bay leaf, 0.5 sunflower leaf, appropriate amount of egg white powder, appropriate amount of α-amylase, appropriate amount of glucoamylase, pullulan Right amount of enzyme

[0017] A method for preparing stomach-nourishing peanut 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 pa...

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Abstract

The invention discloses a preparation method of stomach nourishing peanut yellow wine. The 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, 4-5 parts of white fungus, 3-4 parts of black jujube, 8-9 parts of peanut, 0.6-0.8 parts of pericarpium arecae, 0.5-0.7 parts of lemongrass, 0.5-0.7 parts of bay leaf, 0.5-0.7 parts of sunflower leaf as well as proper amounts of egg white powder, alpha-amylase, glucoamylase and pullulanase. The yellow wine disclosed by the invention is sweet and mellow in texture, and is aromatic and pleasant; and the yellow wine, which is added with various Chinese herbal medicines during processing, has functions of tonifying spleen and stomach, promoting diuresis and expelling toxin, moistening skin, lowering qi downwards and removing stagnation of 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 peanut rice wine for nourishing the stomach 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 th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04A61K36/899A61P1/00
Inventor 黄晔
Owner ANHUI CHENYAOHU RICE WINE
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