Yellow rice wine with coldness dispelling and stomach warming functions and preparation method of yellow rice wine
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A technology for warming the stomach and yellow rice wine, which is applied in the field of yellow rice wine for dispelling cold and warming the stomach and its preparation, which can solve the problems that the degree of starch gelatinization and protein denaturation are difficult to control, the quality and taste of rice wine are reduced, and the function and health care effect of rice wine is low. Nutritional and health value, soft taste, good taste and flavor
Inactive Publication Date: 2018-08-21
安徽省禾裕黄酒有限公司
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[0003] However, in the traditional rice wine production process, the raw materials need to be steamed before saccharification, the process is cumbersome, and the degree of starch gelatinization and protein denaturation are not easy to control; in addition, the functional health effects of rice wine are relatively low, while the traditional hea
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[0028] A rice wine for dispelling cold and warming the stomach and a preparation method thereof, which is made from the following raw materials of weight (jin):
[0030] A rice wine for dispelling cold and warming the stomach and a preparation method thereof, comprising the following steps:
[0031] (1) Select high-quality glutinous rice flour and wheat flour, humidify and enter the puffing equipment, microwave puffing at a microwave power of 500W for 3 minutes, and pulverize to 100 mesh fineness after cooling to obtain puffed powder;
[0032] (2) Pick fresh magnolia petals, wash them with water, brew oolong tea with boiling water for 10 seconds, remove the tea leaves, mix and crush them, add 10 times the amount of water, boil on low heat, ke...
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Abstract
The invention discloses yellow rice wine with coldness dispelling and stomach warming functions and a preparation method of the yellow rice wine. The yellow rice wine is prepared from raw materials inparts by weight as follows: 40-60 parts of glutinous rice flour, 20-30 parts of wheat flour, 6-9 parts of oolong tea, 4-6 parts of magnolia denudate petals, 8-12 parts of rhizoma galangae, 4-6 partsof cortex cinnamomi, 3-5 parts of radix angelicae, 2-3 parts of rhizoma atractylodis, 3-5 parts of acid-soluble soybean protein, a proper amount of compound enzyme, a proper amount of a saccharifyingagent and a proper amount of dry yeast for yellow rice wine. Multiple natural raw materials with stomach warming, coldness dispelling, spleen tonifying and stomach nourishing functions are selected, aconventional yellow rice wine production process is improved, effective ingredients of raw materials can be sufficiently reserved, the nutritional and healthy value of the yellow rice wine is increased, and the finished yellow rice wine is clear, tastes soft, has unique flavor and tangy bouquet, remarkably keeps fragrance lasting and is high in stability.
Description
technical field [0001] The invention relates to a health-care rice wine, in particular to a rice wine for dispelling cold and warming the stomach and a preparation method thereof. Background technique [0002] Yellow rice wine is made from glutinous rice, rice, millet and other grains, steamed, mixed with saccharification enzymes such as wheat koji, Daqu, and Xiaoqu, and then fermented by alcohol. In addition to the main components such as ethanol and water, yellow rice wine is also rich in amino acids, lactic acid, glucose, maltose, succinic acid, a small amount of aldehydes, multivitamins, calcium, iron, potassium, sodium, zinc, and copper needed by the human body. , magnesium, selenium and other macro and trace elements make it rich in nutrients, unique in flavor and widely used. [0003] However, in the traditional rice wine production process, the raw materials need to be steamed before saccharification, the process is cumbersome, and the degree of starch gelatinizatio...
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