Solid-state fermentation type Huilou yam liquor and preparation process thereof

A preparation process and fermentation type technology are applied in the field of solid-state fermentation type Huilou yam wine and its preparation, and achieve the effects of less environmental pollution, favorable to biological circulation and mellow wine aroma

Inactive Publication Date: 2018-12-18
惠可荣
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But there is no fermented wine with Huilou yam and Ganoderma lucidum yam as raw materials

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A solid-state fermented Huilou yam wine, the preparation process of which comprises the following steps:

[0025] 1) Take the fresh Huilou yam and Ganoderma lucidum yam produced in the same year, take 25 parts by mass and 15 parts by mass respectively according to the mass ratio, steam under high pressure of 0.12MPa for 30 minutes, chop and spread out to cool to room temperature, add 10 parts by mass of Stir and mix the tails below 42 degrees that are intercepted during the distillation of the fermented grains;

[0026] 2) According to the mass ratio, take 10 mass parts of sorghum and 10 mass parts of wheat, and grind them through a 16-mesh sieve with a pulverizer;

[0027] 3) According to the mass ratio, take 15 parts by mass of glutinous rice, add 30 parts by mass of water, and grind it into glutinous rice slurry;

[0028] 4), mix the materials in step 1) and step 2), evenly spray the glutinous rice slurry prepared in step 3) on the above materials, and mix well;

...

Embodiment 2

[0033] A solid-state fermented Huilou yam wine, the preparation process of which comprises the following steps:

[0034] 1) Take the fresh Huilou yam and Ganoderma lucidum yam produced in the same year, take 30 parts by mass each according to the mass ratio, steam under high pressure of 0.12MPa for 35 minutes, chop and spread out to cool to room temperature, add 12 parts by mass of fermented grains for distillation Stir and mix the remaining wine tail below 42 degrees;

[0035] 2), according to the mass ratio, take 13 parts by mass of sorghum and 13 parts by mass of wheat, and crush them through a 18-mesh sieve with a pulverizer;

[0036] 3) According to the mass ratio, take 20 mass parts of glutinous rice, add 40 mass parts of water, and grind it into glutinous rice slurry;

[0037] 4), mix the materials in step 1) and step 2), evenly spray the glutinous rice slurry prepared in step 3) on the above materials, and mix well;

[0038] 5) Put the material mixed in step 4) into a ...

Embodiment 3

[0042] A solid-state fermented Huilou yam wine, the preparation process of which comprises the following steps:

[0043] 1) Take the fresh Huilou yam and Ganoderma lucidum yam produced in the same year, take 40 parts by mass and 20 parts by mass respectively according to the mass ratio, steam under high pressure at 0.12MPa for 40min, chop and spread out to cool to room temperature, add 15 parts by mass of Stir and mix the tails below 42 degrees that are intercepted during the distillation of the fermented grains;

[0044] 2) According to the mass ratio, take 15 parts by mass of sorghum and 15 parts by mass of wheat, and grind them through a 20-mesh sieve with a pulverizer;

[0045] 3) According to the mass ratio, take 30 mass parts of glutinous rice, add 60 mass parts of water, and grind it into glutinous rice slurry;

[0046] 4), mix the materials in step 1) and step 2), evenly spray the glutinous rice slurry prepared in step 3) on the above materials, and mix well;

[0047...

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Abstract

The invention relates to a solid-state fermentation type Huilou yam liquor and a preparation process thereof, belonging to the technical field of food processing. The yam liquor provided by the invention uses Huilou yams and Ganoderma lucidum yams as main raw materials and sorghum, glutinous rice and wheat as auxiliary materials and is prepared by filling a special pit with the main raw materialsand the auxiliary materials and carrying out solid-state fermentation. According to the invention, the method of infiltrating yam raw materials with after-run is adopted to overcome the problem that yams have too great viscosity and are prone to caking and difficult to ferment after cooking through steaming, and the method reduces material viscosity and maximally reserves nutrients in the yams. The prepared Huilou yam liquor has stable quality, presents the same gas quality and fragrance as traditional liquor, reserves nutrients in the Huilou yams and the Ganoderma lucidum yams, and is capableof invigorating the spleen, nourishing the stomach, relaxing bowels, maintaining beauty, nourishing yin and tonifying yang.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a solid-state fermented Huilou yam wine and a preparation process thereof. Background technique [0002] Huilou yam was originally produced in Huilou Village, Dianji Township, Yucheng County, Shangqiu City, Henan Province. It was a tribute in the Wanli period of the Ming Dynasty and was named "First Grade Yam". It is one of the four specialties in eastern Henan. It has been more than 400 years ago. Cultivation history. Huilou yam is commonly known as "little red skin". It is about 7.5cm long. The tubers are uniform from head to tail, slightly flattened, ruddy in color, milky in color, sweet in taste, flat in nature, unique in taste, and extremely high in medicinal and nutritional value. Compared with most other yam varieties in my country, the nutrient content of Huilou yam has obvious advantages. The content of polysaccharide, starch and reducing sugar in H...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12
CPCC12G3/02
Inventor 惠可荣权守志沈祥海沈会星宋崇刚
Owner 惠可荣
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