Chinese yam yellow rice wine capable of soothing nerves and tonifying yang and production method thereof

Abstract

Chinese yam yellow rice wine capable of soothing nerves and tonifying yang comprises, by weight, 200-230 parts of rice, 30-35 parts of wheat yeast, 10-15 parts of high-zinc tea leaf, 1-2 part of redback christmashush root, 30-35 parts of Chinese yam, 1-1.2 parts of albizia flower, 1-2 parts of red date, 1-2 parts of schisandra chinensis, 5-6 parts of lotus seed core, 1-1.5 parts of salviae miltiorrhizae, 0.8-1 part of common beancaper root and 3-4 parts of brown powdered sugar. The Chinese yam yellow rice wine has the advantages that various kinds of traditional Chinese medicine are added during production of the yellow rice wind, and effects of astringing the lung and nourishing the kidney, nourishing yin and tonifying yang, regulating qi and appetizing, activating collaterals and relieving pains, and promoting qi circulation and loosening the middle-jiao are achieved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a kind of rice wine brewing, in particular to a rice wine with yam for soothing the nerves and tonifying yang and a preparation method thereof. Background technique [0002] The annual output of my country's rice wine is about 1.5 million tons, which is developing very rapidly. At the same time, the rice wine industry also has development "bottlenecks" such as pollution, high energy consumption, and low equipment level and automation. It is urgent to conduct systematic and in-depth research to improve the technology and equipment level of rice wine production process, realize the modernization of rice wine industry, and make rice wine industry embark on the road of sustainable development on the basis of maintaining traditional characteristics. In the rice wine brewing process, the cooking operation is the process that emits the most pollutants and consumes the most energy,...

AI Technical Summary

Problems solved by technology

However, there are still many problems in the current rice roasting technology, mainly including: air pollution and energy waste caused by roasting tail gas emissions; roasting equipment requires high processing precision, large equipment investment, high control accuracy requirements, and difficult maintenance, etc. ; There is also a low level of research on roasting technology, lack of a clear understanding of the grain starch gelatinization change mode and mechanism during the roasting process, and the lack of a clear and direct theoretical basis and method for direct guidance on the roasting process control and equipment scale-up