Rice wine with fatigue relieving function and making process of rice wine

A technology for relieving fatigue and rice wine, which is applied in the field of rice wine, can solve problems such as single nutritional components, hidden health risks, and lack of health care effects, and achieve the effects of improving quality, increasing production, and increasing aroma

Inactive Publication Date: 2018-11-20
合肥鹊渚一坊益生健酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most rice wine has single nutritional components and does not have health care effects. In addition, the use of various additives has caused another hidden health hazard.

Method used

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  • Rice wine with fatigue relieving function and making process of rice wine
  • Rice wine with fatigue relieving function and making process of rice wine
  • Rice wine with fatigue relieving function and making process of rice wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] The rice wine with the function of alleviating fatigue comprises the following raw materials in parts by weight:

[0060] 450 parts of glutinous rice, 130 parts of millet, 35 parts of honey, 23 parts of mint, 20 parts of three flower tea, 50 parts of lavender, 25 parts of chamomile, 12 parts of vitamins, 55 parts of wolfberry, 30 parts of sweet pine, 50 parts of caffeine, 14 parts of Bamboo leaf flavonoids, 26 parts of citric acid, 3.5 parts of compound enzyme, 2 parts of compound bacteria, 23 parts of salt, 800 parts of purified water;

[0061] The compound enzyme includes glycosidase, aminozyme and glucoamylase with a mass ratio of 2:0.3:1;

[0062] The composite strains include Bacillus subtilis, Aspergillus niger and yeast with a mass ratio of 0.5:0.2:0.8;

[0063] Vitamins include vitamin B and vitamin C; the mass ratio of vitamin B and vitamin C is 1:1;

[0064] The brewing process of rice wine with the function of alleviating fatigue comprises the following ste...

Embodiment 2

[0071] The rice wine with the function of alleviating fatigue comprises the following raw materials in parts by weight:

[0072] 350 parts of glutinous rice, 170 parts of millet, 45 parts of honey, 26 parts of mint, 30 parts of three flower tea, 30 parts of lavender, 20 parts of chamomile, 10 parts of vitamins, 45 parts of wolfberry, 35 parts of sweet pine, 30 parts of caffeine, 17 parts Bamboo leaf flavonoids, 24 parts of citric acid, 4 parts of compound enzyme, 2.5 parts of compound bacteria, 25 parts of salt, 850 parts of purified water;

[0073] The compound enzyme includes glycosidase, aminozyme and glucoamylase with a mass ratio of 3:0.5:2;

[0074] The composite strains include Bacillus subtilis, Aspergillus niger and yeast with a mass ratio of 0.7:0.3:1;

[0075] Vitamins include vitamin B and vitamin C; the mass ratio of vitamin B and vitamin C is 1:1;

[0076] The brewing process of rice wine with the function of alleviating fatigue comprises the following steps: ...

Embodiment 3

[0083] The rice wine with the function of alleviating fatigue comprises the following raw materials in parts by weight:

[0084] 500 parts of glutinous rice, 100 parts of millet, 50 parts of honey, 30 parts of mint, 24 parts of three flower tea, 45 parts of lavender, 35 parts of chamomile, 15 parts of vitamins, 60 parts of wolfberry, 45 parts of sweet pine, 35 parts of caffeine, 20 parts of Bamboo leaf flavonoids, 30 parts of citric acid, 2 parts of compound enzyme, 3.5 parts of compound bacteria, 30 parts of salt, 950 parts of purified water;

[0085] The compound enzyme includes glycosidase, aminoase and glucoamylase with a mass ratio of 2.3:0.35:1.3;

[0086] The composite strains include Bacillus subtilis, Aspergillus niger and yeast with a mass ratio of 0.55:0.23:0.85;

[0087] Vitamins include vitamin B and vitamin C; the mass ratio of vitamin B and vitamin C is 1:1;

[0088] The brewing process of rice wine with the function of alleviating fatigue comprises the follow...

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Abstract

The invention discloses rice wine with a fatigue relieving function and a making process of the rice wine. Components can supplement one another to have synergy only by strict accordance with the proportion in the formula; glutinous rice and millet are adopted as main making raw materials, flavor and nutritional ingredients of the rice wine can be increased, and mellowness of the rice wine can beincreased; by means of peppermint, three-flower tea, lavender, chamomile, vitamin, fructus lycii, Nardostachys chinensis and caffeine, the rice wine can have faint scent and be tasty and can further have the health care effects of refreshing oneself and relieving fatigue; by adding compound enzyme and compound strain to a cooked material simultaneously, fermentation of the cooked material is facilitated, quality of the rice wine is improved, and yield of the rice wine is increased; besides, the rice wine with the fatigue relieving function has the effects of removing fatigue, refreshing oneself, nourishing qi to invigorate the spleen, realizing tranquilizing by nourishing the heart and resisting fatigue.

Description

technical field [0001] The invention relates to the field of rice wine, in particular to a rice wine with the function of alleviating fatigue and a brewing process thereof. Background technique [0002] Rice wine is also called glutinous rice, distiller's grains, fermented rice, sweet wine, etc. It is a flavor food made from glutinous rice or rice through yeast fermentation. It is rich in carbohydrates, protein, B vitamins, minerals, etc. missing nutrients. The traditional method of rice wine is to soak the glutinous rice in water for half a day, rinse it, put water in the steamer, put a layer of gauze on the steamer, and boil the water until there is steam. Put the glutinous rice on the cloth and steam until cooked. After steaming, put it in a container for fermentation and stir it with a spoon for a few times. After cooling to about 30°C, mix with the koji. Press it lightly with a spoon to smooth the surface, and press out a little in the middle. Depress the nest, sprink...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A61K36/84A61P39/00C12R1/125C12R1/685C12R1/645
CPCC12G3/02A61K36/287A61K36/53A61K36/534A61K36/815A61K36/82A61K36/84A61P39/00A61K2300/00
Inventor 刘伦西
Owner 合肥鹊渚一坊益生健酒业有限公司
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