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Nutritional type yellow wine and making process thereof

A preparation process and nutritional technology, which is applied in the preparation of alcoholic beverages, medical preparations containing active ingredients, and plant raw materials, etc., can solve the problems of conservative preparation process, single taste, single function, single raw material components, etc.

Inactive Publication Date: 2018-03-20
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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  • Nutritional type yellow wine and making process thereof
  • Nutritional type yellow wine and making 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 and mix well. Fermentation in tanks, the fermentation temperature is controlled at 17-24°C, and the fermentation time is 30 days to obtain the rice wine puree;

[0036] (2) Extraction and preparation of raw materials: put 5 parts of black wolfberry, 5 parts of tangerine peel, 5 parts of burnt hawthorn, 5 parts of jujube and 2 parts of heterophylla in an oven for drying at 75°C, and then beat into Fine powder, wrap the fine powder with two layers of gauze, then put the fine powder wrapped in gauze into 200 parts of water and fry for 3 hours to obtain the raw material extract;

[0037] (3) Mixed re-brewing: Sterilize the rice wine stock solution and raw material extract at 115°C for 15 minutes, cool...

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 and mix well. Fermentation in tanks, the fermentation temperature is controlled at 17-24°C, and the fermentation time is 38 days to obtain rice wine puree;

[0041] (2) Extraction and preparation of raw materials: put 8 parts of black wolfberry, 8 parts of tangerine peel, 8 parts of burnt hawthorn, 8 parts of jujube and 4 parts of heterophylla in an oven for drying at 80°C, and then beat into Fine powder, wrap the fine powder with two layers of gauze, then put the fine powder wrapped in gauze into 200 parts of water and fry for 4 hours to obtain the raw material extract;

[0042] (3) Mixed re-brewing: Sterilize the rice wine stock solution and raw material extract at 120°C for 20 minutes, cool to ...

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 and mix well. Fermentation in tanks, 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 10 parts of black wolfberry, 10 parts of tangerine peel, 10 parts of burnt hawthorn, 10 parts of jujube and 5 parts of heterophylla in an oven for drying at 75°C, and then beat into Fine powder, wrap the fine powder with two layers of gauze, then put the fine powder wrapped in gauze into 200 parts of water and fry for 3 hours to obtain the raw material extract;

[0047] (3) Mixed re-brewing: Sterilize the rice wine stock solution and raw material extract at 120°C for 25 minut...

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Abstract

The invention discloses a nutritional rice wine and a preparation process thereof. The rice wine uses black wolfberry, tangerine peel, burnt hawthorn, jujube and prince to participate in the rice wine puree. Through the proportioning of the rice wine stock solution preparation, raw material extraction preparation, mixing and brewing and clear liquid post-treatment, a kind of rice wine is obtained. Because the black wolfberry Tangerine peel, burnt hawthorn, jujube and heterophylla contain a large amount of protein, fat, sugar, vitamins and trace elements necessary for the human body, and at the same time contain the basic substances that constitute the essential nutrients for the human body, especially amino acids, vitamins and sugar The existence of a large number of yellow rice wine can directly carry out the replenishment of human physical fitness, and simultaneously this yellow rice wine has certain health-care function again.

Description

technical field [0001] The invention relates to the technical field of rice wine brewing, in particular to a nutritional 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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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04C12G3/02A61K36/815A61P3/02
CPCC12G3/04A61K36/36A61K36/725A61K36/734A61K36/752A61K36/815C12G3/02A61K2300/00
Inventor 何胜平
Owner 广德腾河酒业有限公司
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