Method for making Rhaponticum uniflorum compound health wine
The technology of health-care wine and Lulu is applied in the brewing field of Lulu compound health-care wine, which can solve the problems of narrow application range and the like, and achieve the effects of rich nutrition, enhancing human immunity, and having a fragrant and mellow taste.
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Embodiment 1
[0016] A brewing method of leaky reed compound health wine, the specific operation steps are:
[0017] (1) Crushing and softening: Grind the rhizome of the reed reed and a small amount of white poria cocos and Polygonum multiflorum with a pulverizer, pass through a sieve with an aperture of 80 mesh, add 45% water to the mixed reed reed powder to absorb water and soften it, and then steam it until cooked. Take out the clinker and cool to 30°C;
[0018] (2) Saccharification and sulfur treatment: Before saccharification, add a proper amount of sorghum flour to the clinker, the proportion of ingredients is: 50% clinker, 32% maltose, 5% saccharified oil, and the rest is water. Saccharify for 40 hours at a temperature of 25°C; when the saccharification is completed, steam is introduced, heated to 75°C, and the saccharification is stopped, and 0.1% citric acid and 0.5% malic acid are added to the saccharification solution to adjust the pH value of the juice to 2.7; after saccharifica...
Embodiment 2
[0026] A brewing method of leaky reed compound health wine, the specific operation steps are:
[0027] (1) Grinding and softening: Grind the rhizome of the reed reed, a small amount of ginseng and Fritillaria japonicus with a pulverizer, pass through a sieve with an aperture of 100 mesh, add 28% water to the mixed powder of the reed reed to absorb water and soften it, and then steam Cooked, take out the clinker and cool to 45°C;
[0028] (2) Saccharification and sulfur treatment: Before saccharification, add a proper amount of red bean powder to the clinker, and the proportion of ingredients is: 30% clinker, 40% xylitol, 18% saccharified oil, and the rest is Water, saccharification at 25°C for 48 hours; at the end of saccharification, steam, heat to 85°C, stop saccharification, add 0.8% citric acid and 0.2% fruit acid to the saccharification solution, adjust the pH value of the juice to 4.5 ; After saccharification, sulfur treatment is carried out, and 25 grams of potassium m...
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