Milletia speciosa health wine and preparation method thereof

A technology of Niu Dali and health wine, which is applied in the preparation of alcoholic beverages, medical formulas, medical preparations containing active ingredients, etc., to achieve the effect of high content of active ingredients

Inactive Publication Date: 2016-08-24
QINZHOU FENGYUANQUAN BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, animal hormones are often used to stimulate people's physical weakness and low immunity, which will cause many side effects

Method used

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  • Milletia speciosa health wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method of Niu Dali health-preserving wine, comprising the steps of:

[0026] 1) Steamed rice: Take the native glutinous rice produced in the local Miao village, wash it, soak it in water for 2 hours, filter it, steam it in a cage until it is cooked, then take it out and let it cool down to 10°C;

[0027] 2) Preparation of Niu Dali: Wash the harvested rhizome of Niu Dali, slice it 1-2cm thick, dry it until the moisture content is below 5%, crush it to 1000 mesh, add the same weight of purified water, and put it into a high-pressure tank , pressurize to 20MPa, make the pressure uniform, and keep it for 20min, and return to normal pressure within 1-3s;

[0028] 3) Saccharification and fermentation: mash the distiller's yeast and mix vigorously with the beef obtained in step 2), mix it into the glutinous rice obtained in step 1), mix according to the weight ratio of 0.15:0.9:10, put it into a rice tank and seal it, Constant temperature fermentation at 20°C fo...

Embodiment 2

[0031] A preparation method of Niu Dali health-preserving wine, comprising the steps of:

[0032] 1) Steamed rice: Take the native glutinous rice produced in the local Miao village, wash it, soak it in water for 2 hours, filter it, steam it in a cage until it is cooked, then take it out and let it cool down to 10°C;

[0033] 2) Preparation of Niu Dali: Wash the harvested rhizome of Niu Dali, slice it 1-2cm thick, dry it until the moisture content is below 5%, crush it to 1000 mesh, add the same weight of purified water, and put it into a high-pressure tank , pressurize to 30MPa, make the pressure uniform, and keep it for 10min, return to normal pressure within 1-3s;

[0034] 3) Saccharification and fermentation: mash the distiller's yeast and mix vigorously with the beef obtained in step 2), mix it into the glutinous rice obtained in step 1), mix according to the weight ratio of 0.20:1.0:10, put it into a rice tank and seal it, Constant temperature fermentation at 20°C for 20...

Embodiment 3

[0037] A preparation method of Niu Dali health-preserving wine, comprising the steps of:

[0038] 1) Steamed rice: Take the native glutinous rice produced in the local Miao village, wash it, soak it in water for 2 hours, filter it, steam it in a cage until it is cooked, then take it out and let it cool down to 10°C;

[0039] 2) Preparation of Niu Dali: Wash the harvested rhizome of Niu Dali, slice it 1-2cm thick, dry it until the moisture content is below 5%, crush it to 1000 mesh, add the same weight of purified water, and put it into a high-pressure tank , pressurize to 25MPa, make the pressure uniform, and keep it for 15min, and return to normal pressure within 1-3s;

[0040] 3) Saccharification and fermentation: mash the distiller's yeast and mix vigorously with the beef obtained in step 2), mix it into the glutinous rice obtained in step 1), mix according to the weight ratio of 0.18:0.95:10, put it into a rice tank and seal it, Constant temperature fermentation at 20°C f...

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Abstract

The invention discloses milletia speciosa health wine and preparation method thereof. The method comprises the following steps of: steaming rice, namely taking sticky rice, washing the sticky rice, soaking the sticky rice with clean water, filtering, feeding the sticky rice into a steaming cage, steaming until the sticky rice is well-done, then taking out the steamed sticky rice, and air-cooling; 2) preparing milletia speciosa, washing roots of harvested milletia speciosa, slicing, air-cooling, smashing until the granularity is 1000 meshes, adding purified water of which the weight is the same as that of the roots of milletia speciosa, putting into a high-pressure tank, pressurizing to 20-30 MPa, performing pressure equalizing, keeping for 10-20 minutes, and recovering a normal pressure within 1-3 seconds; 3) saccharifying and fermenting, namely mashing wine yeast, uniformly mixing the mashed wine yeast with milletia speciosa obtained in the step 2), blending into the sticky rice obtained in the step 1), putting into an earthen container, sealing and fermenting at a constant temperature; and 4) filtering, clarifying and subpackging into a finished product.

Description

technical field [0001] The invention relates to the field of food technology, in particular to Niu Dali health-preserving wine and a preparation method thereof. Background technique [0002] Wine itself has the functions of promoting blood circulation, removing blood stasis, and expelling cold. Since ancient times, wine has been used to make medicinal materials, and the effect of wine is used to produce the effect of traditional Chinese medicine. Health wine and health wine have a history of thousands of years and are an important part of Chinese medical science. Almost without exception, there are records of medical wine curing diseases and keeping fit in Chinese medical works of all dynasties. [0003] Yellow rice wine is one of the oldest wines in the world. It originated from China, and it is only found in China. It is also known as the world's three ancient wines together with beer and wine. About 3,000 years ago, during the Shang and Zhou dynasties, the Chinese creat...

Claims

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Application Information

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IPC IPC(8): C12G3/02A61K36/486A61P37/02A61P39/00
CPCC12G3/02A61K36/486A61K2300/00
Inventor 苏凤池
Owner QINZHOU FENGYUANQUAN BIOTECH
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