Health type yeast wine with blood circulation improving function

Abstract

The invention discloses a health type yeast wine with a blood circulation improving function. The health type yeast wine is prepared from the following raw materials in parts by weight: 9 to 10 parts of wheat, 1 to 1.2 parts of barley, a proper amount of distilled water, a proper amount of monascus strain, a proper amount of aspergillus niger strain, a proper amount of saccharomycetes strain, 0.06 to 0.07 part of sterile water, 2500 to 2600 parts of sorghum, 1 to 2 parts of banana, 2 to 3 parts of herba polygoni salicifolii, 90 to 95 parts of rhizoma chuanxiong, 60 to 64 parts of radix salviae miltiorrhizae, 30 to 35 parts of fructus crataegi, and 20 to 22 parts of liquorice root. The prepared health type yeast wine has the advantages that the color is transparent, the influence to mouth feel of the yeast wine is avoided, and the characteristics of color, fragrance, taste, style and the like of the yeast wine are maintained; while the requirement of mouth feel is met, the disease preventing effects of improving blood circulation, activating blood circulation and restoring menstrual flow, decreasing blood pressure and the like are realized, the favorite of different levels of consumers is met, and the development prospect is broad.

Description

technical field [0001] The invention relates to the technical field of wine making, in particular to a healthy Daqu wine with the effect of improving blood circulation. Background technique [0002] Chinese liquor has a long history and unique craftsmanship, and is one of the six major distilled spirits in the world. The production of traditional liquor relies on a wide variety of microorganisms in the natural environment for fermentation. Relying on the nutritional conditions provided by koji and fermented grains, the microorganisms are growing and multiplying each other, and carrying out various complex microbial metabolisms. a biochemical evolution. As we all know, "qu is the bone of wine", "good koji produces good wine", how to cultivate good koji under natural conditions has become one of the research hotspots of many wineries and scientific research institutes, and strengthened Daqu came into being. The so-called enhanced Daqu is a combination of natural inoculation ...

AI Technical Summary

Problems solved by technology

[0003] In the article "Research on the Improvement of the Method of Enhancing the Expansion and Cultivation of Daqu Strains", the conditions for strengthening the expansion of different strains of Daqu were set, and the single factor rotation test of single and mixed strains was carried out to determine the best combination of the expansion of Daqu strains It is Monascus + Aspergillus niger + yeast, which can significantly improve the saccharification, fermentation and esterification of Dakoji. However, due to the increase in the inoculum of mixed strains, it does not show the advantages of mixed strains, which requires improvement. At the same time, due to the enhancement of people's self-health awareness, liquor must not only satisfy various flavors and tastes, but also develop into healthy liquor. You can add proven healthy ingredients to liquor as appropriate