Coix seed and black tea rice wine and preparation method thereof

A technology for dark tea and rice wine, applied in the field of barley dark tea rice wine and its preparation, can solve the problems of increased taste and nutrition requirements, few choices, etc., and achieve the effects of weight loss, fair skin, and lowering blood cholesterol

Inactive Publication Date: 2018-01-16
贵州百科薏仁生物科技有限公司
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AI-Extracted Technical Summary

Problems solved by technology

However, there are not many choices of health-care rice wine on the market, and people's requirem...
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Abstract

The invention discloses coix seed and black tea rice wine and a preparation method thereof. The coix seed and black tea rice wine is prepared from the following raw materials in parts by weight: 50 to60 parts of sticky rice, 20 to 25 parts of coix seeds, 15 to 20 parts of black tea, 8 to 10 parts of black rice, 7 to 12 parts of black beans, 5 to 7 parts of honey, 7 to 10 parts of flos osmanthi fragrantis, 3 to 5 parts of mulberry fruits, 10 to 15 parts of fagopyrum tataricum, 4 to 6 parts of tomatoes, 3 to 5 parts of honeysuckle flowers, 5 to 7 parts of China bayberries, 2 to 5 parts of distiller's yeast and an appropriate amount of water. The coix seed and black tea rice wine disclosed by the invention has effects of resisting oxidation, delaying aging and the like, has a strong health-care effect, and is beneficial for the health of a human body after the coix seed and black tea rice wine is drunk.

Application Domain

Technology Topic

HorticultureFagopyrum tataricum +3

Examples

  • Experimental program(3)

Example Embodiment

[0022] Example 1
[0023] The present invention is achieved through the following technical solutions: barley black tea rice wine, consisting of the following raw materials: 50kg of glutinous rice, 20kg of barley, 20kg of black tea, 10kg of black rice, 7kg of black beans, 5kg of honey, 7kg of sweet-scented osmanthus, 3kg of mulberries, 15kg of tartary buckwheat, Tomato 6kg, honeysuckle 5kg, red bayberry 7kg, distiller's yeast 5kg, appropriate amount of water.
[0024] The preparation method of barley black tea rice wine comprises the following steps:
[0025] (1) Wash the glutinous rice, barley, black rice, and tartary buckwheat and soak them for 3 hours, wash the black beans and soak them for 12 hours, put them in a pot and steam them until they are cooked but not rotten, take them out and mix them in a container, and cool them to 35 -36°C, add distiller's yeast and mix well, cover and ferment for 2-3 days, the fermentation temperature is 30-40°C, and get the fermented product for later use;
[0026] (2) Wash the mulberry, tomato and red bayberry, get its pulp, put it into a juice extractor to squeeze the juice, and obtain the fruit juice for subsequent use;
[0027] (3) Extract black tea, sweet-scented osmanthus, and honeysuckle with 8 times the amount of water, the water extraction temperature is 75-85°C, and the time is 2 hours, to obtain the extract for later use;
[0028] (4) Combine the fermented product, fruit juice, extract, and honey, mix well and pack them into bamboo tubes, and add an appropriate amount of water, which is 3 times the total amount of other materials, cover and ferment again for 7 days, and ferment The temperature is at 40-45°C.

Example Embodiment

[0029] Example 2
[0030] The present invention is achieved through the following technical solutions: coix seed black tea rice wine, consisting of the following raw materials: 55kg of glutinous rice, 22kg of barley, 16kg of black tea, 9kg of black rice, 10kg of black beans, 6kg of honey, 8kg of sweet-scented osmanthus, 4kg of mulberries, 12kg of tartary buckwheat, Tomato 5kg, honeysuckle 4kg, red bayberry 6kg, distiller's yeast 3kg, appropriate amount of water.
[0031] The preparation method of barley black tea rice wine comprises the following steps:
[0032] (1) Wash the glutinous rice, barley, black rice, and tartary buckwheat and soak them for 5 hours, wash the black beans and soak them for 11 hours, put them in a pot and steam them until they are cooked but not rotten, take them out and mix them into a container, and cool them to 35 -36°C, add distiller's yeast and mix well, cover and ferment for 2 days, the fermentation temperature is 30-35°C, and get the fermented product for later use;
[0033] (2) Wash the mulberry, tomato and red bayberry, get its pulp, put it into a juice extractor to squeeze the juice, and obtain the fruit juice for subsequent use;
[0034] (3) Extract dark tea, sweet-scented osmanthus, and honeysuckle with 5 times the amount of water, the water extraction temperature is 80-85°C, and the time: 1h, to obtain the extract for later use;
[0035] (4) Combine the fermented product, fruit juice, extract, and honey, mix well and pack them into bamboo tubes, and add an appropriate amount of water, which is twice the total amount of other materials, cover and ferment again for 5 days, and ferment The temperature is 35-40°C.

Example Embodiment

[0036] Example 3
[0037] The present invention is achieved through the following technical solutions: coix seed black tea rice wine, consisting of the following raw materials: 55kg of glutinous rice, 22kg of barley, 16kg of black tea, 9kg of black rice, 10kg of black beans, 6kg of honey, 8kg of sweet-scented osmanthus, 4kg of mulberries, 12kg of tartary buckwheat, Tomato 5kg, honeysuckle 4kg, red bayberry 6kg, distiller's yeast 3kg, appropriate amount of water.
[0038] The preparation method of barley black tea rice wine comprises the following steps:
[0039] (1) Wash and soak glutinous rice, barley, black rice, and tartary buckwheat for 5 hours, and black soybeans for 10 hours, put them in a pot and steam until they are cooked but not rotten, take them out and mix them into a container, and cool to 35 -36°C, add distiller's yeast and mix well, cover and ferment for 3 days, the fermentation temperature is 40-45°C, and obtain the fermented product for later use;
[0040] (2) Wash the mulberry, tomato and red bayberry, get its pulp, put it into a juice extractor to squeeze the juice, and obtain the fruit juice for subsequent use;
[0041] (3) Extract black tea, sweet-scented osmanthus, and honeysuckle with 10 times the amount of water, the water extraction temperature is 75-80°C, and the time is 2 hours, to obtain the extract for later use;
[0042] (4) Combine the fermented product, fruit juice, extract, and honey, mix well and pack them into bamboo tubes, and add an appropriate amount of water, which is 3 times the total amount of other materials, cover and ferment again for 7 days, and ferment The temperature is 35-40°C.
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Description & Claims & Application Information

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