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Production method of bamboo fungus yellow rice or millet wine

A production method and technology of bamboo fungus, applied in the field of production of bamboo fungus rice wine, can solve the problems of short growth cycle of bamboo fungus and difficult storage, and achieve the effect of improving body immunity

Inactive Publication Date: 2017-01-25
芜湖市三山区绿色食品产业协会
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problem of short growth cycle of Dictyophora and difficult storage, and provide a method for making Dictyophora rice wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] A kind of preparation method of bamboo fungus rice wine, concrete operation steps are:

[0012] (1) Dictyophora treatment: According to the ratio of 100 kg of blood glutinous rice and 3 kg of dry bamboo fungus, weigh the bamboo fungus, wash it with clean water 3 to 4 times, cut it into pieces, add clean water to the cooking bucket, soak for 6 hours, and the amount of water added is 10 times the amount of dried bamboo fungus; then heat and cook with steam for 2.5 hours, separate after cooling, extract the bamboo fungus liquid, and add 70-degree deodorizing alcohol to the separated bamboo fungus liquid for later use;

[0013] (2) Dictyophora wine brewing: blood glutinous rice dipping, steaming, pouring rice, and koji mashing are processed according to the usual winemaking procedures. When the sweet liquid in the pot has reached 4 / 5 of the height of the rice pile, add the bamboo fungus liquid, mix well, and continue saccharification . Add 100 kg of blood glutinous rice, 2...

Embodiment 2

[0015] A kind of preparation method of bamboo fungus rice wine, concrete operation steps are:

[0016] (1) Dictyophora treatment: According to the ratio of 100 kg of blood glutinous rice, 3 kg of dried bamboo fungus, and 1 kg of dried oyster mushroom, weigh the bamboo fungus and oyster mushroom, wash it with water for 3 to 4 times, cut it into pieces, and add water to the cooking bucket , impregnated for 6 hours, adding 10 times the amount of dry bamboo fungus; then heated and cooked with steam for 2.5 hours, separated after cooling, extracted the bamboo fungus liquid, and added 70-degree deodorized alcohol to the separated bamboo fungus liquid for later use;

[0017] (2) Dictyophora wine brewing: blood glutinous rice dipping, steaming, pouring rice, and koji mashing are processed according to the usual winemaking procedures. When the sweet liquid in the pot has reached 4 / 5 of the height of the rice pile, add the bamboo fungus liquid, mix well, and continue saccharification ; ...

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PUM

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Abstract

The invention discloses a production method of bamboo fungus yellow rice or millet wine. The production method is characterized by adopting a following processing process flow: (1) treating bamboo fungi: selecting the bamboo fungi; washing; cutting into pieces; immersing; steaming; separating; obtaining bamboo fungus liquid; adding alcohol; soaking; (2) brewing bamboo fungus wine: taking red glutinous rice; immersing the rice; steaming the rice; spraying the rice; blending rice koji and sugaring; adding the bamboo fungus liquid; adding red yeast rice water; adding rice white spirit; adding bamboo fungus dreg; fermenting; squeezing; sealing a jar and ageing; obtaining a product. The production method of the bamboo fungus yellow rice or millet wine has the beneficial effects that the product contains beneficial components of the yellow rice or millet wine and nutrient components of the bamboo fungi, and has rich aroma; the product has the health-care effects of tonifying Qi and nourishing yin, moistening lung to arrest cough, clearing heat and promoting dieresis, and improving the body immunity.

Description

technical field [0001] The invention relates to a food processing method, in particular to a preparation method of Dictyophora rice wine. Background technique [0002] Dictyophora nourishes qi and nourishes yin, moistens the lungs and relieves cough, clears heat and dampness; it has the effects of nourishing and strengthening, nourishing qi and brain, calming the mind and strengthening the body. Dictyophora is rich in nutrition. It has been determined that dried bamboo fungus contains 19.4% protein, 2.6% fat, and 60.4% total carbohydrates, including 4.2% bacterial sugar, 8.4% crude fiber, and 9.3% ash. Scientific research has confirmed that bamboo fungus has health care effects on hypertension, tumors, neurasthenia, and gastrointestinal diseases. [0003] Dictyophora has a short growth cycle and is not easy to store. It can be processed into Dictyophora rice wine to realize the comprehensive utilization of Dictyophora raw materials, which is convenient to eat and store, and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 朱娜娜张华明周强生
Owner 芜湖市三山区绿色食品产业协会