A manufacturing method of Hakka brewed liquor

A production method and technology of koji, which are applied in the preparation of alcoholic beverages, etc., can solve the problems of unexplored commercial value of home brewing, and achieve the effect of changing the taste.

Inactive Publication Date: 2017-10-24
侯荣山
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] The technical problem to be solved by the present invention is to provide a Hakka brewing method that is simple to make, convenient to eat, and has comprehensive dietary nutrition, which can solve the problem that the commercial value of home brewing has not been tapped

Method used

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  • A manufacturing method of Hakka brewed liquor
  • A manufacturing method of Hakka brewed liquor
  • A manufacturing method of Hakka brewed liquor

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Embodiment Construction

[0029] Below in conjunction with specific embodiment the present invention is described in further detail:

[0030] 1. Raw materials:

[0031] 1100-1300 parts by weight of black glutinous rice, 6-12 parts by weight of distiller's yeast, 15-20 parts by weight of Luo Han Guo, 10-12 parts by weight of green tea, and 2000 parts by weight of spring water;

[0032] Chinese herbal medicine ingredients: 5-8 parts by weight of Salvia miltiorrhiza, 5-8 parts by weight of Poria cocos, 5-8 parts by weight of Atractylodes macrocephala, 5-8 parts by weight of Rhizoma Chuanxiong, 5-8 parts by weight of Angelica sinensis, 5-8 parts by weight of Radix Paeoniae Alba, 5-8 parts by weight of Panax notoginseng 8 parts by weight, 5-8 parts by weight of Polygonum multiflorum, 5-8 parts by weight of black beans, 5-8 parts by weight of Schisandra chinensis, 5-8 parts by weight of Radix Morinda officinalis, 5-8 parts by weight of Rehmannia glutinosa, 5-8 parts by weight of Radix Astragali, 5-8 parts b...

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Abstract

The invention discloses a manufacturing method of Hakka brewed liquor and relates to the technical field of food manufacturing. The Hakka brewed liquor is prepared by soaking black glutinous rice in medicine juice of Chinese herb medicines including danshen root, poria, largehead atractylodes rhizome, Sichuan lovage rhizome, Chinese angelica, debark peony root, radix notoginseng, prepared fleeceflower root, black bean, Chinese magnolia vine fruit, prepared morinda root, radix rehmanniae, milkvetch root, cassia bark, Chinese date, Chinese wolfberry, chrysanthemum flower, grosvenor momordica fruit, green tea, and the like, and fermenting the mixture. Accordingly, the Hakka brewed liquor has excellent effects of black glutinous rice liquor, and effects of a plurality of nourishing Chinese herb medicines, and can build health and strengthen the body after long-term drinking. The method overcomes a problem that the commercial value of the Hakka brewed liquor has not been explored.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a production method of Hakka wine. Background technique [0002] Hakka winemaking selects high-quality glutinous rice as the main raw material and is refined through traditional brewing techniques. It is rich in vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, carotene, folic acid, pantothenic acid, niacin, calcium, iron, and phosphorus , Potassium, Sodium, Copper, Magnesium, Zinc, Selenium and other vitamins, trace elements and amino acids, and have functions such as promoting qi and blood circulation. There are more than ten kinds of amino acids contained in Hakka wine, 8 of which are necessary but cannot be synthesized by the human body. The nutritional composition of Hakka wine is similar to rice wine, and the ethanol content is low, but the content of lysine per liter of Hakka wine and the calories it can provide to the human body are several times higher...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 侯荣山
Owner 侯荣山
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