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Brewage method of osmanthus fragrans beverage capable of improving physiological functions of elders

A physiological function, sweet-scented osmanthus technology, applied in the preparation of alcoholic beverages, pharmaceutical formulas, plant raw materials, etc., can solve the problems of reducing the nutritional content of added elements, consuming a lot of energy, occupying a large space, etc., to achieve physiological function assistance, less equipment investment , the effect of no waste water discharge

Inactive Publication Date: 2016-02-24
武汉达顺创新科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] 1. The process is cumbersome and complicated, and the implementation is difficult
[0004] 2. Heating is required in the process, and there are strict restrictions on the temperature. A lot of equipment and control instruments and instruments need to be added, which takes up a lot of space and costs a lot of investment.
[0005] 3. Due to artificial heating to a certain temperature, the biological activity of the added elements is destroyed, thereby reducing the nutritional content of the added elements
[0007] 5. In the production process, certain additive auxiliary equipment needs to be added, which increases the production cost. At the same time, there is a large amount of excrement and waste, which pollutes the environment and consumes a lot of energy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of brewing method of sweet-scented osmanthus beverage that improves old man's physiological function,

[0026] The steps are as follows:

[0027] (1), select the raw material: the parts by weight of the raw material components are;

[0028] Dangshen, Shengdi, Fucen each 10, Atractylodes macrocephala, Baishao, Angelica each 8, Chuanxiong 5-8, osmanthus 10, rock sugar 12, glutinous rice 10, water 15, pure honey 20;

[0029] (2), first wash the fresh Chinese herbal medicine in (1), crush it into a slurry, put rock sugar into the slurry for later use;

[0030] (3) Wash the glutinous rice, drain the water, heat and steam to mature rice;

[0031] (4) Add the slurry of (2) and the steamed glutinous rice of (3) into the yeast at a ratio of 0.5-2;100 and mix well;

[0032] (5), on the basis of the above, add clean water according to the weight ratio of water in the raw material components to seal and ferment;

[0033] (6) After 10-30 hours of fermentation, add it acco...

Embodiment 2

[0037] A kind of brewing method of sweet-scented osmanthus beverage that improves old man's physiological function,

[0038] The steps are as follows:

[0039] (1), select the raw material: the parts by weight of the raw material components are;

[0040] Dangshen, Shengdi, Fucen each 13, Atractylodes macrocephala, Baishao, Angelica each 10, Chuanxiong 6, osmanthus 15, rock sugar 14, glutinous rice 15, water 20, pure honey 30;

[0041] (2), first wash the fresh Chinese herbal medicine in (1), crush it into a slurry, put rock sugar into the slurry for later use;

[0042] (3) Wash the glutinous rice, drain the water, heat and steam to mature rice;

[0043] (4) Add the slurry of (2) and the steamed glutinous rice of (3) into the yeast at a ratio of 0.5-2;100 and mix well;

[0044] (5), on the basis of the above, add clean water according to the weight ratio of water in the raw material components to seal and ferment;

[0045] (6) After 10-30 hours of fermentation, add it accor...

Embodiment 3

[0049] A kind of brewing method of sweet-scented osmanthus beverage that improves old man's physiological function,

[0050] The steps are as follows:

[0051] (1) Select raw materials: the parts by weight of raw material components are;

[0052] Dangshen, Shengdi, Fucen each 15, Atractylodes macrocephala, Baishao, Angelica each 12, Chuanxiong 8, osmanthus 20, rock sugar 16, glutinous rice 20, water 30, pure honey 45;

[0053] (2), first wash the fresh Chinese herbal medicine in (1), crush it into a slurry, put rock sugar into the slurry for later use;

[0054] (3) Wash the glutinous rice, drain the water, heat and steam to mature rice;

[0055] (4) Add the slurry of (2) and the steamed glutinous rice of (3) into the yeast at a ratio of 0.5-2;100 and mix well;

[0056] (5), on the basis of the above, add clean water according to the weight ratio of water in the raw material components to seal and ferment;

[0057] (6) After 10-30 hours of fermentation, add it according to ...

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PUM

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Abstract

The invention discloses a brewage method of an osmanthus fragrans beverage capable of improving physiological functions of the elders. The brewage method comprises following steps: (1) raw materials are selected; (2) the fresh Chinese herbal medicine raw materials obtained via step (1) are washed, and are smashed so as to obtain a slurry, and rock candy is added into the slurry for further processing; (3) glutinous rice is washed, water is removed via filtration, and glutinous rice is steamed to be cooked; (4) the slurry obtained in step (2) and cooked glutinous rice obtained in step (3) are mixed at a ratio of 0.5-2:100, and are added into saccharomycetes for uniform mixing; (5) clean water is added based on a weight ratio of the raw materials, and an obtained mixture is subjected to sealed fermentation; (6) after 10 to 30h of fermentation, pure honey is added at a weight ratio of the raw materials, and an obtained mixed material is sealed for 30 to 60 days; (7) an obtained product is delivered into another container, and is subjected to water filtration precipitation; and (8) the obtained liquid is subjected to filling and packaging, and is put into storage. Advantages are that: functional characteristics of the Chinese herbal medicine raw materials are maintained, and the osmanthus fragrans beverage possesses obvious improving effects on physiological functions of the elders.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a brewing method of sweet-scented osmanthus beverage which improves the physiological function of the elderly. Background technique [0002] There are many following deficiencies in the brewing method of beverage now: [0003] 1. The process is cumbersome and complicated, and the implementation is difficult. [0004] 2. Heating is required in the process, and the temperature is strictly limited. It needs to add a lot of equipment, control instruments, and instruments, which takes up a lot of space and costs a lot of investment. [0005] 3. Due to the artificial heating to a certain temperature, the biological activity of the added elements is destroyed, thereby reducing the nutritional content of the added elements. [0006] 4. It needs to be equipped with additives, which destroys the naturalness of the added elements as a kind of green food. [0007] 5. In the production pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04C12G3/02A61K36/804A61P1/14A61K35/644
Inventor 龙长祚
Owner 武汉达顺创新科技有限公司