Brewing method of Japanese Peristrophe Herb health red koji wine

A technology for nine-headed lion grass and red yeast wine, applied in the field of wine brewing, can solve problems such as no discovery, and achieve the effects of reducing production costs, high utilization rate of raw materials, and easy availability of raw materials

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

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Problems solved by technology

Through Chinese patent search, 19 invention patents related to red yeast rice wine were found, including 2 invention patents for health-care red yeast rice wine; no solution identical to this application was found

Method used

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  • Brewing method of Japanese Peristrophe Herb health red koji wine

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Embodiment Construction

[0027] The present invention will be further described below in conjunction with examples, but the embodiments of the present invention are not limited thereto.

[0028] All starting materials of this invention are commercially available.

[0029] The invention relates to a brewing method of jiutoushicao health-care red yeast rice wine, in particular to the brewing technology of red yeast rice wine and the method of mixing with high-grade rice wine after soaking and ripening.

[0030] The brewing method of Nine Lions Grass health-care red yeast rice wine of the present invention, the steps are as follows:

[0031] Take the fresh stems, flowers and leaves of Nine Head Lion Grass, cut them into pieces and crush them into about 2 cm, add water at a ratio of 1:10 to 1:2 in the ratio of material to liquid (Kg / L), boil it, and keep it for 15 to 30 minutes to obtain a red water extract , as a product.

[0032] Soak mixed raw rice (glutinous rice-indica rice 10:1~5:1) at 60-90°C wit...

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Abstract

The invention relates to a brewing method of Japanese Peristrophe Herb health red koji wine. The method comprises the following steps: taking fresh stems, flowers and leaves of Japanese Peristrophe Herb, boiling the stems, flowers and leaves, taking the obtained detection, immersing glutinous rice-indica rice mixed uncooked rice, and boiling the mixed uncooked rice to form cooked rice; and inoculating a monascus seed liquid, saccharifying, mixing with wine koji and sweet wine koji, pre-fermenting, adding high-alcohol rice wine, and fermenting and ageing to obtain the Japanese Peristrophe Herb health red koji wine. The Japanese Peristrophe Herb health red koji wine has the characteristics of abundant active substances, red and brilliant color, soft smell and fragrance, and mellow and full mouthfeel, and is a health wine with heat clearing, detoxifying, liver protecting, blood fat conditioning and other physiologically active functions.

Description

technical field [0001] The invention belongs to a wine brewing technology, relates to a new brewing method of red yeast rice wine, in particular to a brewing method of health-care red yeast rice wine. Background technique [0002] Red yeast rice wine is a traditional famous wine of the Han nationality. It belongs to a major invention of koji making and wine making in the Song Dynasty. After Chinese patent search, 19 invention patents related to red yeast rice wine were found, including 2 invention patents for health-care red yeast rice wine; no solution identical to the present application was found. Contents of the invention [0003] The object of the present invention is to: propose a kind of brewing method of nine lion grass health-care red yeast rice wine. The method can produce the nine lion grass red yeast rice health wine with rich active substances, natural red color, soft smell and fragrance, and mellow and mellow mouthfeel, which can be provided to consumers. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/645
CPCC12G3/02
Inventor 伍淑婕梁冬梅罗杨合廖子优杨杰龙杨玉霞
Owner HEZHOU UNIV
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