Dampness eliminating and cough relieving rice wine and preparation method theroef

A rice wine and dehumidification technology, applied in the field of food processing, can solve the problems of high precision processing of roasting equipment, energy waste, air pollution, etc., achieve the removal of high-concentration organic wastewater and pollutant discharge, overcome energy waste, The effect of saving resources

Inactive Publication Date: 2016-04-20
HEFEI KANGLING HEALTH TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0015] A yellow rice wine for dispelling dampness and relieving cough, made from the following raw materials in parts by weight (kg):

[0016] Rice 200, wheat koji 30, high-zinc tea 10, red-backed leaf root 1, Xihuangcao 1, Gorgon 0.8, gardenia bark 1, pipa root 0.9, gourd 10, Kudingcha 4;

[0017] A kind of preparation method of dispelling dampness and relieving cough rice wine according to claim 1, comprises the following steps:

[0018] (1) Take high-zinc tea leaves and dry them and grind them to get tea powder. Mix rice and tea powder and place them in a fluidized bed for 12.5s in superheated steam at 270-280°C with an empty bed velocity of 4m / s, then change to 3m After staying in superheated steam at 200°C with an empty bed speed of 27.5s for 27.5s, gelatinized zinc-rich rice was obtained;

[0019] (2) Boil Xihuangcao, gorgon, gardenia bark, and pipa root with 5 times the water and high heat for 1 hour, then press filter to remove the residue to obtain the traditional Ch...

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PUM

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Abstract

The invention discloses dampness eliminating and cough relieving rice wine. The dampness eliminating and cough relieving rice wine is prepared from the following raw materials in parts by weight: 200 to 230 parts of rice, 30 to 35 parts of wheat koji, 10 to 15 parts of high-Zn tea leaves, 1 to 2 parts of root or leaf of redback christmashush, 1 to 1.2 parts of linearstripe rabdosia herb, 0.8 to 1 part of gordon euryale seeds, 1 to 1.5 parts of cape jasmine bark, 0.9 to 1.2 parts of root of Chinese lute, 10 to 12 parts of cucurbit and 4 to 5 parts of broadleaf holly leaf. According to the dampness eliminating and cough relieving rice wine disclosed by the invention, multiple Chinese herbal medicines are added during a machining process, and the dampness eliminating and cough relieving rice wine has the effects of clearing heat and promoting diuresis, removing jaundice and eliminating dampness, cooling blood and eliminating stasis, tonifying middle qi and benefiting qi, nourishing kidney and securing essence as well as tonifying spleen and arresting leucorrhoea.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to rice wine brewing, in particular to a rice wine for dispelling dampness and relieving cough 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, including two ope...

Claims

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Application Information

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IPC IPC(8): A61K36/82A61P11/14C12G3/04A61K33/30
CPCA61K36/82A61K33/30A61K36/185A61K36/42A61K36/47A61K36/53A61K36/62A61K36/73A61K36/744A61K2236/33A61K2236/331A61K2236/53C12G3/04
Inventor 陈芳
Owner HEFEI KANGLING HEALTH TECH
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