Appetizing and spleen-invigorating malt liquor and production method therefor
A technology for appetizing and strengthening the spleen and malt wine, applied in the field of malt wine, can solve problems such as ineffective improvement, and achieve the effects of enhancing appetite, avoiding high-temperature extraction, and improving product quality
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Embodiment 1
[0021] Malt 120g, Poria cocos 60g, jujube 120g, longan meat 80g, hawthorn 60g, tangerine peel 15g, ginseng 60g, rock sugar 250g, pure grain base wine 5000mL;
[0022] The production method comprises the following steps:
[0023] (1) Material selection: ginseng complies with GB / T19506 standard, barley complies with NY / T891 standard, poria cocos, longan meat, tangerine peel and hawthorn complies with Chinese Pharmacopoeia 2010 Edition I standard, jujube complies with GB / T5838 standard for dried jujube, Pure grain wine complies with GB2757 standard;
[0024] (2) Malt preparation: take the sorted barley, soak it in water until it is 60% to 70% transparent, put it on the tank cover, sprinkle water every day to keep it moist, take it out when the fibrous root is 0.3cm long, and dry it in the sun for later use;
[0025] (3) Washing materials: After selecting ginseng, Poria cocos, tangerine peel, hawthorn, and jujube, wash them with drinking water at a temperature lower than 30°C for...
Embodiment 2
[0032] Malt 150g, Poria cocos 50g, jujube 150g, longan meat 100g, hawthorn 50g, tangerine peel 20g, ginseng 50g, rock sugar 300g, pure grain base wine 5000mL;
[0033] The production method comprises the following steps:
[0034] (1) Material selection: ginseng complies with GB / T19506 standard, barley complies with NY / T891 standard, poria cocos, longan meat, tangerine peel and hawthorn complies with Chinese Pharmacopoeia 2010 Edition I standard, jujube complies with GB / T5838 standard for dried jujube, Pure grain wine complies with GB2757 standard;
[0035] (2) Malt preparation: take the sorted barley, soak it in water until it is 60% to 70% transparent, put it on the cylinder head, sprinkle water every day to keep it moist, take it out when the fibrous root is 0.4cm long, and dry it for later use;
[0036] (3) Washing materials: After selecting ginseng, Poria cocos, tangerine peel, hawthorn, and jujube, wash them with drinking water at a temperature lower than 30°C for 3.5 mi...
Embodiment 3
[0043] Malt 180g, Poria cocos 70g, jujube 180g, longan meat 120g, hawthorn 70g, tangerine peel 25g, ginseng 70g, rock sugar 350g, pure grain base wine 5000mL.
[0044] The production method comprises the following steps:
[0045] (1) Material selection: ginseng complies with GB / T19506 standard, barley complies with NY / T891 standard, poria cocos, longan meat, tangerine peel and hawthorn complies with Chinese Pharmacopoeia 2010 Edition I standard, jujube complies with GB / T5838 standard for dried jujube, Pure grain wine complies with GB2757 standard;
[0046] (2) Malt preparation: take the sorted barley, soak it in water until it is 60% to 70% transparent, put it on the cylinder head, sprinkle water every day to keep it moist, take it out when the fibrous root is 0.5cm long, and dry it for later use;
[0047] (3) Washing materials: After selecting ginseng, Poria cocos, tangerine peel, hawthorn, and jujube, wash them with drinking water at a temperature lower than 30°C for 5 minu...
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