Chinese chestnut rice wine and preparation method thereof

A technology of chestnut and rice wine, applied in the field of chestnut rice wine and its preparation, to achieve the effects of effectively regulating human body functions, unique flavor, and delaying aging

Active Publication Date: 2016-02-03
HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Zhejiang Hongshiliang Group Jigong Family Winery Co., Ltd. has disclosed "Preparation Method of Low Alcohol Red Yeast Rice Wine" (public number CN103194350...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] A kind of chestnut rice wine is prepared by the following method, and the preparation steps are as follows:

[0051] 1) Select the main raw material

[0052] Chestnut 15kg: choose fresh chestnuts produced in the current year, and the chestnut kernels used for wine making are required not to be moldy or brown, so as to prevent bad flavors from being produced on the wine body;

[0053] Glutinous rice 15kg: use the newly produced glutinous rice; the starch structure of glutinous rice is almost all amylopectin, so the brewed wine has a more mellow taste, which is conducive to brewing low-alcohol wine; at the same time, using new rice can prevent the glutinous rice from becoming fat during aging. The influence of "old rice smell" produced by the oxidation of similar substances on the flavor of wine body.

[0054] Purple Monascus purpureus 4kg: Purple Monascus purpureus (Monascus purpureus) was purchased from China Industrial Microorganism Culture Collection Center, numbered...

Embodiment 2

[0071] A kind of chestnut rice wine is prepared by the following method, and the preparation steps are as follows:

[0072] 1) Select the main raw material

[0073] Chestnut 10kg: choose fresh chestnuts produced in the current year, and the chestnut kernels used for wine making are required not to be moldy or brown, so as to prevent bad flavors from being produced on the wine body;

[0074] Glutinous rice 10kg: use the newly produced glutinous rice; because the starch structure of glutinous rice is almost all amylopectin, the brewed wine has a more mellow feeling, which is conducive to brewing low-alcohol wine; at the same time, using new rice can prevent the glutinous rice from becoming fat The influence of "old rice smell" produced by the oxidation of similar substances on the flavor of wine body.

[0075] Purple Monascus purpureus 2kg: Purple Monascus purpureus (Monascus purpureus) was purchased from China Industrial Microorganism Culture Collection Center, numbered CICC40...

Embodiment 3

[0092] A kind of chestnut rice wine is prepared by the following method, and the preparation steps are as follows:

[0093] 1) Select the main raw material

[0094] Chestnut 5kg: Chestnuts preserved in the freezer are selected, and the chestnut kernels used for wine making are required not to be moldy or brown, so as to prevent bad flavors from being produced on the wine body;

[0095] Glutinous rice 5kg: use the newly produced glutinous rice; because the starch structure of glutinous rice is almost all amylopectin, the brewed wine has a more mellow feeling, which is conducive to brewing low-alcohol wine; at the same time, using new rice can prevent glutinous rice from becoming fat during aging The influence of "old rice smell" produced by the oxidation of similar substances on the flavor of wine body.

[0096] Purple Monascus purpureus 1kg: Purple Monascus purpureus (Monascus purpureus) was purchased from China Industrial Microorganism Culture Collection Center, numbered CIC...

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PUM

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Abstract

The invention relates to the technical field of nutritious and healthy wine processing, and especially relates to a Chinese chestnut rice wine and a preparation method thereof. The Chinese chestnut rice wine comprises the following raw materials in parts by weight: 30-50 parts of Chinese chestnut, 30-50 parts of glutinous rice, 8-14 parts of monocrystal rock sugar, 8-10 parts of red yeast rice, 1-5 parts of rice koji, and 1-5 parts of saccharomyces cerevisiae. The steps of crushing, saccharification, fermentation and distillation are carried out on raw materials of the provided Chinese chestnut rice wine, the Chinese chestnut rice wine is characterized in that the Chinese chestnut rice wine has crystal bright color, the color is orange red or bright red, nutrient composition is high, local flavor is unique, taste is sweet, obvious Chinese chestnut flavor and special ethyl caproate fragrance of the rice wine are provided; and the Chinese chestnut rice wine has the health caring functions of promoting blood circulation to remove blood stasis, invigorating spleen and promoting digestion, nourishing stomach and invigorating spleen, nourishing liver and tonifying kidney, delaying aging, treating beauty and skin, effectively adjusting human body, and reducing blood pressure and blood fat. The Chinese chestnut rice wine enables long-term preservation in a porcelain pot.

Description

technical field [0001] The invention relates to the technical field of nutrition and health wine processing, in particular to a chestnut rice wine and a preparation method thereof. Background technique [0002] Chestnut (scientific name: Castanea mollissima), also known as chestnut, chestnut, chestnut, rose chestnut, hair chestnut, wind chestnut, is a plant of the Fagaceae chestnut genus, native to China, distributed in Vietnam, Taiwan, and mainland my country. Special product, known as the "King of Dried Fruits", it is also known as "Ginseng Fruit" abroad. Chestnut is rich in nutrition, sweet and fragrant. "Supplementing Qi and Warming Stomach" Chestnuts can nourish the stomach and spleen, nourish the kidney and strengthen tendons, promote blood circulation and stop bleeding, and can treat nausea, vomiting blood, weakness of the waist and feet, and blood in the stool. Chestnuts are rich in starch, polysaccharides, proteins, amino acids, fatty acids, and tannins. , flavonoid g...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 邹静常学东王翔彭丽莎杨冰峰郭豪宁
Owner HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY
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