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Brewing process of health yellow rice wine containing semen coicis roots

A rice wine and process technology, which is applied in the brewing process of barley root health-care rice wine, can solve the problems of waste of natural resources, loss of nutrients, and lower utilization rate of barley, and achieve the effect of enhancing swelling, detoxification, and improving utilization rate

Inactive Publication Date: 2017-12-08
贵州百科薏仁生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Coix seed rhizome contains coix seed fat, coix seed polysaccharide, saponin, β-sitosterol, tannin and a glycoside that can be hydrolyzed to obtain p-coumaric acid, ferulic acid and glucose, and also contains L-epicatechin, 3 -Galloyl epicatechin, procyanidin B-2, B-4 and 3,3'-digallate of procyanidin B-2, these ingredients are anti-cancer and anti-bacterial properties of barley root , heat-clearing and detoxifying, promoting blood circulation and eliminating carbuncle, expelling wind and dehumidifying sores and other effects, the existing barley has the defect of much loss of nutrients in the process of processing and utilization, which reduces the utilization rate of barley and causes a waste of natural resources

Method used

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  • Brewing process of health yellow rice wine containing semen coicis roots

Examples

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Effect test

Embodiment 1

[0027] A brewing process of barley root health-care rice wine, comprising the following steps:

[0028] (1) Treatment of barley root: select mature and complete barley root, wash it with water, cut it into cubes, put it into 70% ethanol aqueous solution which is 3 times its weight, carry out ultrasonic low-temperature extraction, and obtain the barley root extract and barley root by filtration Ding, coix seed root diced dried for later use;

[0029] (2) Treatment of glutinous rice: After removing impurities and cleaning the glutinous rice, soak it in clear water for 48 hours at room temperature. After soaking, the rice grains are intact, and knead the rice grains into powder by hand;

[0030] (3) Cooking: steaming the soaked glutinous rice for 15 minutes;

[0031] (4) Pre-fermentation: Add step (1) coix seed root, distiller's mother, and rice wine active dry yeast to the cooked glutinous rice, mix well and then drop into the pre-fermentation tank for pre-fermentation at 25°C....

Embodiment 2

[0043] A brewing process of barley root health-care rice wine, comprising the following steps:

[0044] (1) Treatment of barley root: select mature and complete barley root, wash with water, cut into cubes, put it into 4 times its weight in 75% ethanol aqueous solution, perform ultrasonic low-temperature extraction, and obtain barley root extract and barley root by filtration Ding, coix seed root diced dried for later use;

[0045] (2) Treatment of glutinous rice: After removing impurities and cleaning the glutinous rice, soak it in clear water for 72 hours at room temperature. After soaking, the rice grains are intact, and then knead the rice grains into powder by hand;

[0046] (3) Cooking: steaming the soaked glutinous rice for 20 minutes;

[0047] (4) Pre-fermentation: Add step (1) coix seed root, distiller's mother, and rice wine active dry yeast to the cooked glutinous rice, mix well and then drop into the pre-fermentation tank for pre-fermentation at 30°C. For 10 days...

Embodiment 3

[0059] A brewing process of barley root health-care rice wine, comprising the following steps:

[0060] (1) Treatment of barley root: select mature and complete barley root, wash it with water, cut it into cubes, put it into 75% ethanol aqueous solution which is 3 times its weight, carry out ultrasonic low-temperature extraction, and obtain the barley root extract and barley root by filtration Ding, coix seed root diced dried for later use;

[0061] (2) Treatment of glutinous rice: After removing impurities and cleaning the glutinous rice, soak it in clear water for 60 hours at room temperature. After soaking, the rice grains are intact, and then knead the rice grains into powder by hand;

[0062](3) Cooking: steaming the soaked glutinous rice for 20 minutes;

[0063] (4) Pre-fermentation: Add step (1) coix seed root, distiller's mother, and rice wine active dry yeast to the cooked glutinous rice, mix well and then drop into the pre-fermentation tank, and carry out pre-fermen...

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Abstract

The invention belongs to a brewing process of yellow rice wine, and particularly relates to a brewing process of health yellow rice wine containing semen coicis roots. The brewing process comprises eight steps as follows: treatment of semen coicis roots, treatment of glutinous rice, cooking, pre-fermentation, post-fermentation, squeezing filtration, blending and wine boiling. Active ingredients of the semen coicis roots are separated out to the maximum extent by low-temperature extraction of the semen coicis roots, semen coicis root cubes are mixed with distiller's yeast and active dry yeast of yellow rice wine for pre-fermentation, and a semen coicis root extract liquid is added for post-fermentation, so that the active ingredients of the raw materials is fully retained in finished yellow rice wine, the utilization rate of the raw material is increased, and effects of diminishing swelling, removing toxin, promoting blood circulation and removing blood stasis of the yellow rice wine are improved.

Description

technical field [0001] The invention belongs to a brewing process of rice wine, in particular to a brewing process of barley root health-care rice wine. Background technique [0002] Coix seed rhizome contains coix seed fat, coix seed polysaccharide, saponin, β-sitosterol, tannin and a glycoside that can be hydrolyzed to obtain p-coumaric acid, ferulic acid and glucose, and also contains L-epicatechin, 3 -Galloyl epicatechin, procyanidin B-2, B-4 and 3,3'-digallate of procyanidin B-2, these ingredients are anti-cancer and anti-bacterial properties of barley root , clearing heat and detoxifying, promoting blood circulation and eliminating carbuncle, expelling wind and removing dampness and sores, etc., the existing barley has the defect of many nutrients loss in the process of processing and utilization, which reduces the utilization rate of barley and causes the waste of natural resources. Contents of the invention [0003] In order to solve the above technical problems, ...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 杨延宏杨杨
Owner 贵州百科薏仁生物科技有限公司
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