Chinese wolfberry rice wine having functions of promoting saliva or body fluid secretion and purging intense heat as well as preparation method of rice wine

Abstract

Chinese wolfberry rice wine having functions of promoting saliva or body fluid secretion and purging intense heat is prepared from raw materials in parts by weight as follows: 200-230 parts of rice, 30-35 parts of wheat koji, 10-15 parts of high-zinc tea leaves, 1-2 parts of root or leaf of Redback christmashush, 15-18 parts of coconut juice, 3-4 parts of aloes, 1-1.3 parts of litchee peels, 1.2-1.4 parts of common anemarrhena rhizomes, 0.9-1 part of figs and 2-3 parts of fresh Chinese wolfberries. Various Chinese herbal medicines are added during processing of the rice wine, so that the rice wine has functions of regulating qi, promoting saliva or body fluid secretion, tonifying the spleen, promoting appetite, removing toxins, diminishing swelling, relaxing bowels and reducing blood pressure.

Description

technical field [0001] The invention belongs to the technical field of food processing, relates to a kind of rice wine brewing, and in particular relates to a kind of yellow wine of lycium barbarum for producing fluid and purging fire 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 a "bottleneck" of development with high pollution and energy consumption, and low level of equipment and automation. It is urgent to carry out systematic and in-depth research, improve the technology and equipment level of the yellow rice wine production process, realize the modernization of the yellow rice wine industry, and enable the yellow rice wine industry to embark on a sustainable development path on the basis of maintaining traditional characteristics. In the process of rice wine brewing, the cooking operation is the pro...

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