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Brewing method of Japanese Peristrophe Herb health sweet wine

A technology of nine-headed lion grass and sweet wine, which is applied in the brewing field of compound fermented sweet wine with glutinous rice and nine-headed lion grass juice, and can solve problems such as no discovery.

Inactive Publication Date: 2016-04-27
HEZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] After Chinese patent search, 66 related invention patents were found, including: 2 invention patents for health-care sweet wine; 64 patents for sweet wine invention; no solution identical to this application was found

Method used

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  • Brewing method of Japanese Peristrophe Herb health sweet wine
  • Brewing method of Japanese Peristrophe Herb health sweet wine

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Embodiment Construction

[0060] The present invention will be further described below in conjunction with examples, but the embodiments of the present invention are not limited thereto.

[0061] All starting materials of this invention are commercially available.

[0062] Embodiments of the invention. The brewing method of Jiutoushicao health-care red yeast rice wine, the steps are as follows:

[0063] (1) Take the fresh stems, flowers, and leaves of Nine Head Lion Grass, cut them into pieces, add water at a ratio of 1:1 to 1:10 (W / V), boil it, and keep it for 30 minutes to obtain a red water extract. , as a product.

[0064] (2) Soak glutinous rice with product A at 60-90°C and pH 5-6 for 6-12 hours. Add product A and stir when soaking. It is better if the water surface is submerged by 10-20cm.

[0065] (3) Take out the soaked glutinous rice, drain, and cook for 1-1.5 hours. During the cooking process, 30 to 40 minutes after the steam comes out, simmer the glutinous rice with product A once in wa...

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Abstract

The invention relates to a brewing method of Japanese Peristrophe Herb health sweet wine. Fresh Japanese Peristrophe Herb and glutinous rice-indica rice mixed uncooked rice are adopted as raw materials, a three-step fermentation technology is adopted, and a starch raw material is fully saccharified, so the grain utilization rate is improved, and the sweet wine having high sugar content, low alcohol content and sweet mouthfeel and being suitable for females to drink is produced. Bioactive substances in Japanese Peristrophe Herb are fully dissolved in the sweet wine brewed through the new method, and are richer than bioactive substances in sweet wines brewed through tradition brewing methods; low alcohol rice wine is blended with a Japanese Peristrophe Herb juice, the obtained mixture is added to rice wine with fermented rice, and subsequent fermentation is carried out, so wine starter effect is shown, fusion of all components in the Japanese Peristrophe Herb juice and a fermentation liquid is promoted, and the stable product can be easily formed in a short time. The brewing method has the advantages of short fermentation period, low production cost and high production efficiency, and the product has the advantages of good quality and abundant health efficacy.

Description

technical field [0001] The invention belongs to a brewing method of fermented wine, and in particular relates to a brewing method of compound fermented sweet wine made of glutinous rice and nine lion grass juice. Background technique [0002] Sweet wine, also known as glutinous glutinous rice wine, glutinous glutinous rice wine, or glutinous glutinous rice, is popular among people for its simple brewing process, sweet and mellow taste, and very little ethanol content. In the production of some dishes, glutinous rice wine is often used as an important seasoning. The color of glutinous rice wine is light red, so it is also called "red wine", and because it has been soaked in boiling water, it is also called "water wine". This kind of glutinous rice wine brewed by the farmers has a mellow and sweet taste and is less irritating. If you drink it in an appropriate amount, it can relax the tendons and strengthen the body. Farmers must use this wine during festivals or entertainin...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 伍淑婕罗杨合曾彩云李国仙黄永兰李燕
Owner HEZHOU UNIV
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