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Banana-taste rhizoma polygonati rice wine and production technology thereof

A production process, banana technology, applied in the field of rice wine, can solve the problems of low wine production and single taste of glutinous rice wine, and achieve the effects of delaying aging, improving low wine production, and preventing atherosclerosis

Inactive Publication Date: 2016-06-15
ANHUI NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The glutinous rice wine prepared by the existing method for preparing glutinous rice wine has a single taste and low wine yield

Method used

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  • Banana-taste rhizoma polygonati rice wine and production technology thereof
  • Banana-taste rhizoma polygonati rice wine and production technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of production technology of banana-flavored Huangjing rice wine comprises the following steps,

[0025] 1) Soak 180 portions of glutinous rice in clear water until it can be crushed into powder with your fingers, then put it in a steamer, cover it, and steam it on high heat for about 20-30 minutes;

[0026] 2) Stir the steamed glutinous rice with a spoon, cool it to a temperature that is not hot, put it in a fermentation container, stir the glutinous rice, sprinkle 2 parts of distiller's yeast and 12 parts of sealwort powder (the powder of sealwort passes through a 60-mesh sieve), and stir Mix distiller's koji, sealwort powder and glutinous rice evenly to obtain glutinous rice flour;

[0027] 3) Take 18 parts of bananas and squeeze the juice with a juicer to obtain the viscous liquid of bananas, and dilute it to 50mL with cold boiled water, take 40mL of the diluted banana liquid, sprinkle it evenly on the glutinous rice noodles obtained in step 2), and press the ...

Embodiment 2

[0033] A kind of production technology of banana-flavored Huangjing rice wine comprises the following steps,

[0034] 1) Soak 200 parts of glutinous rice in clear water until it can be crushed into powder with your fingers, then put it in a steamer, cover it and steam it on high heat for about 20-30 minutes;

[0035] 2) Stir the steamed glutinous rice with a spoon, cool it to a temperature that is not hot, put it in a fermentation container, stir the glutinous rice, sprinkle 4 parts of distiller's yeast and 15 parts of sealwort powder (the powder of sealwort passes through a 60-mesh sieve), and stir Mix distiller's koji, sealwort powder and glutinous rice evenly to obtain glutinous rice flour;

[0036] 3) Take 20 parts of bananas and squeeze the juice from the juicer to obtain the viscous liquid of bananas, add cold boiled water and dilute to 50mL, take 40mL of the diluted banana liquid, sprinkle evenly on the glutinous rice surface obtained in step 2), and flatten the glutino...

Embodiment 3

[0042] A kind of production technology of banana-flavored Huangjing rice wine comprises the following steps,

[0043] 1) Soak 220 portions of glutinous rice in clear water until it can be crushed into powder with your fingers, then put it in a steamer, cover it, and steam for about 20-30 minutes;

[0044] 2) Stir the steamed glutinous rice with a spoon, cool it to a temperature that is not hot, put it in a fermentation container, stir the glutinous rice, sprinkle 6 parts of distiller's yeast and 20 parts of sealwort powder (the powder of sealwort passes through a 60-mesh sieve), and stir Mix distiller's koji, sealwort powder and glutinous rice evenly to obtain glutinous rice noodles;

[0045] 3) Take 25 parts of bananas and squeeze the juice with a juicer to obtain the viscous liquid of bananas, add cold boiled water and dilute to 50mL, take 40mL of the diluted banana liquid, sprinkle evenly on the glutinous rice surface obtained in step 2), and flatten the glutinous rice surf...

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Abstract

The invention discloses banana-taste rhizoma polygonati rice wine, belonging to the field of rice wine production. The banana-taste rhizoma polygonati rice wine is prepared from the following raw materials in parts by weight: 180-220 parts of sticky rice, 12-20 parts of rhizoma polygonati powder, 18-25 parts of banana and 3-8 parts of distiller's yeast. The invention also discloses a production technology of the rice wine. The production technology comprises the following steps: 1) steaming the soaked sticky rice in a steamer; 2) uniformly mixing the distiller's yeast, rhizoma polygonati powder and sticky rice to obtain sticky rice powder; 3) preparing a banana dilute solution, uniformly sprinkling some of the banana dilute solution on the sticky rice powder obtained in the step 2), and digging multiple holes in the sticky rice powder; 4) equally dividing the rest distiller's yeast and sprinkling into each hole, and uniformly smearing the distiller's yeast in the holes; 5) pouring the rest banana dilute solution into the holes with the distiller's yeast respectively; 6) closing the container; and 7) fermenting, wherein three days later, edible banana-taste rhizoma polygonati rice wine can be obtained. According to the invention, the mouthfeel of traditional rice wine can be effectively improved, and the healthcare function of the rice wine can be enhanced.

Description

technical field [0001] The invention relates to a rice wine, in particular to a banana-flavored yellow rice wine and a production process thereof, belonging to the field of rice wine production. Background technique [0002] Glutinous rice is glutinous rice shelled rice. It is called glutinous rice in southern China, but it is often called Jiangmi in northern China. It is the main raw material for making sticky snacks, such as rice dumplings, eight-treasure porridge, and various desserts. Glutinous rice contains protein, fat, sugar, and calcium. , phosphorus, iron, vitamin B1, vitamin B2, niacin and starch, etc., are rich in nutrients. They are warming and strengthening foods. They have the effects of nourishing blood and Qi, strengthening the spleen and stomach, and stopping sweating. Relief. In addition, glutinous rice is also the main raw material for brewing fermented glutinous rice. Glutinous rice wine has a strong aroma, mild alcoholic properties and rich nutrition, a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A61K36/899A61P3/10A61P9/12A61P3/06A61P9/10A61P31/00A61P39/00
CPCC12G3/02A61K36/88A61K36/8969A61K36/899A61K2300/00
Inventor 李程程刘丽萍
Owner ANHUI NORMAL UNIV
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