Health-care yellow rice wine and preparation process thereof

A preparation process, rice wine technology, applied in the preparation of alcoholic beverages, medical preparations containing active ingredients, plant raw materials, etc., can solve problems such as taste, single function, rice wine cannot be quickly adapted, conservative preparation process, etc.

Inactive Publication Date: 2018-03-16
广德腾河酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, due to the single taste and function of traditional rice wine, it can no longer meet the needs of modern consumers. The main reason for this phenomenon is that traditional rice wine has a single raw material component and conservative preparation technology, which makes rice wine unable to quickly adapt to the current development of the wine industry.

Method used

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  • Health-care yellow rice wine and preparation process thereof
  • Health-care yellow rice wine and preparation process thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0035] 1) Preparation of rice wine stock solution: Mix 300 parts of rice and 700 parts of glutinous rice in proportion, put them in a cooking pot and cook at 100°C for 65 minutes, take it out and let it cool to room temperature, add 0.5 parts of yeast and 0.5 parts of red yeast rice, mix well, put Tank fermentation, the fermentation temperature is controlled at 17-24°C, and the fermentation time is 30 days to obtain the rice wine puree;

[0036] 2) Raw material extraction and preparation: Put 1 part of Rehmannia glutinosa, 1 part of Epimedium, 1 part of Chuan Fritillaria, 1 part of Polygala and 1 part of Atractylodes atractylodes into an oven for drying at 75°C, and then beat into fine powder, then put the fine powder into 200 parts of water and fry for 3 hours to obtain the raw material extract;

[0037] 3) Mixing and re-brewing: Sterilize the rice wine stock solution and raw material extract at 115°C for 15 minutes, cool to room temperature and mix them into the vat, add 1 p...

Embodiment 2

[0040] 1) Preparation of rice wine stock solution: Mix 400 parts of rice and 600 parts of glutinous rice in proportion, put them in a cooking pot and cook at 100°C for 65 minutes, take it out and let it cool to room temperature, add 0.5 parts of yeast and 0.5 parts of red yeast rice, mix well, put Cylinder fermentation, the fermentation temperature is controlled at 17-24°C, and the fermentation time is 38 days to obtain the rice wine puree;

[0041] 2) Extraction and preparation of raw materials: put 3 parts of Rehmannia glutinosa, 3 parts of Epimedium, 3 parts of Chuan Fritillaria, 3 parts of Polygala and 3 parts of Atractylodes atractylodes into an oven for drying at 80°C, and then beat into fine powder, then put the fine powder into 200 parts of water and fry for 4 hours to obtain the raw material extract;

[0042] 3) Mixing and re-brewing: Sterilize the rice wine stock solution and raw material extract at 120°C for 20 minutes, cool to room temperature and mix them into the...

Embodiment 3

[0045] 1) Preparation of rice wine stock solution: Mix 300 parts of rice and 700 parts of glutinous rice in proportion, put them in a cooking pot and cook at 100°C for 65 minutes, take it out and let it cool to room temperature, add 0.5 parts of yeast and 0.5 parts of red yeast rice, mix well, put Cylinder fermentation, the fermentation temperature is controlled at 17-24°C, and the fermentation time is 45 days to obtain the rice wine stock solution;

[0046] 2) Raw material extraction and preparation: Put 5 parts of Rehmannia glutinosa, 5 parts of Epimedium, 5 parts of Chuan Fritillaria, 5 parts of Polygala and 5 parts of Atractylodes atractylodes into an oven for drying at 75°C, and then beat into fine powder, then put the fine powder into 200 parts of water and fry for 3 hours to obtain the raw material extract;

[0047] 3) Mixing and re-brewing: Sterilize the rice wine stock solution and raw material extract at 120°C for 25 minutes, cool to room temperature and mix them into ...

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Abstract

The invention discloses a health-care yellow rice wine and a preparation process thereof. The health-care yellow rice wine is prepared from prepared rehmannia root, herba epimedii, bulbus fritillariaecirrhosae, polygala root, white atractylodes rhizome and yellow rice wine primary pulp through matching, and is prepared by the four steps of preparing a yellow rice wine stock solution, extracting raw materials for preparing, mixing and re-brewing, and post-treating a clear liquid. The prepared rehmannia root and the herba epimedii contain chemical components capable of reducing blood pressure,the bulbus fritillariae cirrhosae and the polygala root contain alkaloid components capable of relieving cough and reducing sputum so as to be conducive to sleep, and meanwhile, the white atractylodesrhizome has a function on promoting digestion and absorption, so that the yellow rice wine with a health care function is obtained.

Description

technical field [0001] The invention relates to the technical field of rice wine brewing, in particular to a health-care rice wine and a preparation process thereof. Background technique [0002] Yellow rice wine ranks among the world's three major ancient wines along with beer and wine. The core selling points of its products are very prominent, and the sales proposition is easy to refine. In addition, modern consumption trends also show signs of boosting the sales of rice wine, because rice wine is healthier, less alcoholic and has health benefits than white wine. Therefore, the competitive advantage of rice wine should be very obvious. But the harsh reality of the market is not the case. The output of rice wine accounts for only 4% of the total beverage alcohol in my country, and has been hovering around 1.3 million tons, while Shaoxing rice wine basically maintains at about 250,000 tons, accounting for about 20% of the rice wine industry. . Compared with the scale of d...

Claims

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Application Information

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IPC IPC(8): C12G3/04C12G3/02A61K36/8966A61P25/20A61P1/14A61P9/12A61P11/14A61P11/10
CPCA61K36/284A61K36/296A61K36/69A61K36/804A61K36/8966C12G3/02C12G3/04A61K2300/00
Inventor 何胜平
Owner 广德腾河酒业有限公司
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