Yellow rice wine with coldness dispelling and stomach warming functions and preparation method of yellow rice wine

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...

AI Technical Summary

Problems solved by technology

[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 health-care rice wine processing methods , mainly adding raw materials into rice wine for long-term soaking or cooking to make health-care rice wine, but the leaching rate of active ingredients in raw materials is relatively low, and high temperature heating will also damage the nutrients in rice wine, reducing the quality and taste of rice wine