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Production method of red starter and glutinous rice wine with effects of promoting blood circulation to remove blood stasis and promoting lochia discharge

A technology for promoting blood circulation and removing blood stasis and a production method, which is applied in the field of wine brewing, can solve the problems of high brewing cost, complicated brewing process and low wine yield.

Inactive Publication Date: 2018-06-22
曾海超
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Red yeast rice wine produced in Fujian is more representative of traditional red yeast rice wine, which has disadvantages such as complex brewing process, low yield, complex ingredients, and high brewing cost

Method used

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  • Production method of red starter and glutinous rice wine with effects of promoting blood circulation to remove blood stasis and promoting lochia discharge
  • Production method of red starter and glutinous rice wine with effects of promoting blood circulation to remove blood stasis and promoting lochia discharge
  • Production method of red starter and glutinous rice wine with effects of promoting blood circulation to remove blood stasis and promoting lochia discharge

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] The following steps can be used to make red yeast glutinous rice wine that promotes blood circulation, removes blood stasis, and promotes lochia discharge:

[0047] (1) Weigh the glutinous rice, wash it with water, and soak it in water for 1-3 hours; the weight ratio of glutinous rice to water during soaking is: 1: (1.5-3);

[0048] (2) Steam the glutinous rice, turn off the heat and simmer for 10-20 minutes to obtain glutinous rice; subtract the water soaked in the glutinous rice so that the weight ratio of glutinous rice to water is: 1: (0.6-2), then steam it;

[0049] (3) Cool the steamed glutinous rice to 35-38°C;

[0050] (4) Mix red yeast rice purchased from Fujian Gutian with rock sugar and cooled glutinous rice. The weight ratio of red yeast rice, rock sugar and glutinous rice is: (1~4): (1~3.5):10;

[0051] (5) Pour the mixed red yeast rice and glutinous rice into the tank and seal it for fermentation for 12 to 24 hours, then add rice wine brewed from pure gra...

Embodiment 2

[0057] The following steps can be used to make red yeast glutinous rice wine that promotes blood circulation, removes blood stasis, and promotes lochia discharge:

[0058] (1) Weigh the glutinous rice, wash it with water, and soak it in water for 1-3 hours; the weight ratio of glutinous rice to water during soaking is: 1: (1.5-3);

[0059] (2) Steam the glutinous rice, turn off the heat and simmer for 10-20 minutes to obtain glutinous rice; subtract the water soaked in the glutinous rice so that the weight ratio of glutinous rice to water is: 1: (0.6-2), then steam it;

[0060] (3) Cool the steamed glutinous rice to 35-38°C;

[0061] (4) Cross-mix the red yeast rice obtained by yourself with the cooled glutinous rice, and add rock sugar. The weight ratio of red yeast rice, glutinous rice and rock sugar is: (1~4):10:(1~3.5);

[0062] (5) Pour the mixed red yeast rice and glutinous rice into the tank and seal it for fermentation for 12 to 24 hours, then add rice wine brewed fro...

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Abstract

A production method of red starter and glutinous rice wine with effects of promoting blood circulation to remove blood stasis and promoting lochia discharge comprises the following production steps: (1) glutinous rice is weighed, washed with clear water and soaked for 1-3 h; (2) the glutinous rice is steamed and then braised for 10-20 min after heat is turned off, and glutinous rice meal is obtained; (3) the steamed glutinous rice meal is air-cooled to 35-28 DEG C; (4) a red starter is blended with the air-cooled glutinous rice meal; (5) the red starter and glutinous rice meal blend is pouredinto a jar and subjected to sealed fermentation for 12-24 h, then rice wine made from pure grains is added, and sealed fermentation is performed for 60-200 d; (6) a fermented material in the jar is filtered, a filtrate is taken, and a wine liquid is obtained after inspection qualification; (7) treated medicinal materials are added to the wine liquid and soaked in a sealed manner for 120-365 d; (8)the wine liquid is separated from the medicinal materials, the wine liquid obtained through separation is bottled and sealed, and a product can be obtained. The production method of the red starter and glutinous rice wine is simple and has the effects of promoting blood circulation to remove blood stasis and promoting lochia discharge, production cost is low, and original efficacy of the red starter can be maintained.

Description

technical field [0001] The invention belongs to the technical field of wine brewing, in particular to a production method of red yeast glutinous rice wine for promoting blood circulation, removing blood stasis and promoting lochia discharge. technical background [0002] The discovery and application of red yeast rice was a major development in song making and wine making in Song Dynasty. The strain of red yeast rice is Monascus, which is a mold with high temperature resistance, strong saccharification ability, and alcohol fermentation ability. [0003] Monascus has medical and health care effects, which are recorded in "Daily Materia Medica" written by Wu Rui in the Yuan Dynasty: Red yeast rice brews wine, breaks blood and promotes medicine. There are records of the medicinal effects of red yeast rice in "Lin Zhuan Yao". "Compendium of Materia Medica" also records that "red yeast rice is mainly used to promote digestion and blood circulation, invigorate the spleen and dry...

Claims

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Application Information

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IPC IPC(8): C12G3/04C12G3/02A61K36/8945A61P7/00A61P15/00
CPCA61K35/60A61K36/076A61K36/232A61K36/236A61K36/344A61K36/481A61K36/54A61K36/725A61K36/77A61K36/804A61K36/815A61K36/8945C12G3/02C12G3/04A61K2300/00
Inventor 曾海超
Owner 曾海超
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