Health-preserving and energy-invigorating Polygonatum sibiricum sweet fermented rice and making method thereof

A technology for sweet wine brewing and Huangjing, which is applied in the field of Huangjing sweet wine brewing and its preparation, can solve the problems of low nutritional content, bad taste of sweet wine brewing, spicy taste and the like.

Inactive Publication Date: 2017-09-15
GUIZHOU FOOD R & D CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the nutritional content of sweet wine brewed by existing sweet wine koji is not high, and most of them have a certain alcohol content, and the alcohol content is relatively high, generally 3-5% vol, which makes the wine taste strong and spicy. And then make sweet wine taste bad
[0004] Therefore, the alcohol content of existing sweet wines is relatively high, generally 3-5% vol, which makes the wine taste strong and has a spicy taste, and then makes the taste of sweet wines bad.

Method used

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  • Health-preserving and energy-invigorating Polygonatum sibiricum sweet fermented rice and making method thereof
  • Health-preserving and energy-invigorating Polygonatum sibiricum sweet fermented rice and making method thereof
  • Health-preserving and energy-invigorating Polygonatum sibiricum sweet fermented rice and making method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0054] Sweet wine brewing raw material formula: glutinous rice 200kg, sealwort 12.15kg, wolfberry 2.0kg, sterile water 90kg and sweet wine koji 0.6kg.

[0055] Sweet wine brewing process: including the following steps:

[0056] (1) Polygonatum treatment: after the Polygonatum is washed, add sterile water, decoct for 2.5 hours, let it stand for 60 minutes, filter to obtain the Polygonatum juice, cool it, and set aside;

[0057] (2) Cooking of glutinous rice: Soak the glutinous rice in water for 12 hours, filter, drain, put it into cooking for 2 hours, take it out, get the glutinous rice after cooking, and set aside;

[0058] (3) Sweet wine cultivation: After the steamed glutinous rice is cooled to 35-38°C, mix it with Chinese wolfberry and sweet wine koji, put it into a glass bottle, and then put it in a 35-48°C culture room for 48 hours to obtain the cultured glutinous rice. sweet wine;

[0059] (4) Polygonatum juice is added to the cultivated liqueur, sealed in a glass bott...

Embodiment 2

[0073] Sweet wine brewing raw material formula: glutinous rice 210kg, sealwort 13kg, wolfberry 2.5kg, sterile water 92kg and sweet wine koji 0.7kg.

[0074] Sweet wine brewing process: including the following steps:

[0075] (1) Polygonatum treatment: after the Polygonatum is washed, add sterile water, decoct for 3 hours, let it stand for 70 minutes, filter to obtain the Polygonatum juice, cool it, and set aside;

[0076] (2) Cooking of glutinous rice: Soak the glutinous rice in water for 12 hours, filter, drain, put it into cooking for 2.5 hours, take it out, get the glutinous rice after cooking, and set aside;

[0077] (3) Sweet wine culture: After the steamed glutinous rice is cooled to 35-38°C, mix it with Chinese wolfberry and sweet wine koji, put it into a glass bottle, and then put it in a 35-48°C culture room for 51 hours to obtain the cultured glutinous rice. sweet wine;

[0078] (4) Polygonatum juice is added to the cultivated liqueur, sealed in a glass bottle, and...

Embodiment 3

[0092] Sweet wine brewing raw material formula: glutinous rice 190kg, sealwort 11kg, wolfberry 1.5kg, sterile water 88kg and sweet wine koji 0.5kg.

[0093] Sweet wine brewing process: including the following steps:

[0094] (1) Polygonatum treatment: after the Polygonatum is washed, add sterile water, decoct for 2 hours, let it stand for 50 minutes, filter to obtain the Polygonatum juice, cool it, and set aside;

[0095] (2) Cooking of glutinous rice: Soak the glutinous rice in water for 12 hours, filter, drain, put it into cooking for 1.5 hours, take it out, get the glutinous rice after cooking, and set aside;

[0096] (3) Sweet wine culture: After the steamed glutinous rice is cooled to 35-38°C, mix it with wolfberry and sweet wine koji, put it into a glass bottle, and then put it in a 35-48°C culture room for 45 hours to obtain the cultured glutinous rice. sweet wine;

[0097] (4) Polygonatum juice is added to the cultivated liqueur, sealed in a glass bottle, and sterili...

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PUM

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Abstract

The invention discloses a health-preserving and energy-invigorating Polygonatum sibiricum sweet fermented rice and a making method thereof. The sweet fermented rice is mainly made of glutinous rice, Polygonatum sibiricum, wolfberry fruits, sterile water and sweet wine koji. The alcoholic strength of the sweet fermented rice is low, and is 0.2% vol only. The sweet fermented rice basically has no wine taste, has heavy flavor, no pungent taste and good mouthfeel, and can be easily received by many consumers. The sweet fermented rice also has health-preserving and energy-invigorating effects.

Description

technical field [0001] The invention relates to Rhizoma Polygonati sweet fermented glutinous rice and a preparation method thereof, in particular to Rhizoma Polygonatum sweet fermented glutinous rice for nourishing health and nourishing qi and a preparation method thereof. technical background [0002] Glutinous rice liqueur is mainly brewed from glutinous rice. It is rich in nutrients, rich in polysaccharides, minerals, organic acids, amino acids and B vitamins. It has a mellow and sweet taste and a unique flavor. It is suitable for all ages. It has the effect of beautifying skin, and it is a good daily nourishing product for middle-aged and elderly people, pregnant women and those with weak health. The traditional preparation method of glutinous rice liqueur is made from glutinous rice, which is washed, soaked, boiled, cooled, inoculated with koji, and fermented. The prepared glutinous rice liqueur is single white, and has a single effect and taste. [0003] In addition, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A61K36/8984A61P1/14C12R1/845
CPCA61K36/36A61K36/484A61K36/54A61K36/57A61K36/704A61K36/752A61K36/815A61K36/8945A61K36/8969A61K36/8984C12G3/02A61K2300/00
Inventor 兰洋杜鑫骆燕郭启鹏
Owner GUIZHOU FOOD R & D CENT
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