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Brewing method for Dendrobium officinale wine

A technology of dendrobium wine and iron sheet, which is applied in the field of food processing, can solve the problems of dendrobium wine with single efficacy, wine quality to be improved, and single efficacy, and achieve the effects of mellow and rich taste, excellent health care and dietary therapy, and simple production methods

Inactive Publication Date: 2019-01-22
玉林市洋平石斛科技有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing dendrobium wine has problems such as single effect and poor taste. In addition, the single use of dendrobium wine to prepare the dendrobium wine has single effect, and the quality of the wine obtained in the fermentation process needs to be improved.

Method used

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  • Brewing method for Dendrobium officinale wine
  • Brewing method for Dendrobium officinale wine
  • Brewing method for Dendrobium officinale wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] Such as figure 2 As shown, the present embodiment provides a fermentation device, the fermentation device includes a fermentation tank 1, a plurality of temperature testers 6 are evenly distributed in the fermentation tank 1; the upper end of the fermentation tank 1 is provided with a sealing cover, and the sealing cover is provided with A transparent observation port for the fermentation of the material; the fermentation tank 1 is provided with a plurality of connected seepage channels, the seepage channels are connected pipes, the pipe wall is provided with a plurality of through holes 3, and a filter screen is provided at the 3 through holes 4. The seepage channel communicates with the fermentation tank 1 through the through hole 3 , the outlet of the seepage channel is located on the outer wall of the fermentation tank 1 , and the outlet end is provided with a control valve 5 .

[0048] The above-mentioned fermentation device provided in this embodiment is used for...

Embodiment 2

[0051] Such as Figure 1-2 Shown, the invention provides a kind of brewing method of dendrobium candidum wine, comprises the following steps:

[0052] (1) Rice soaking: Take glutinous rice as raw material, clean the rice soaking tank, put in 10°C water, then pour clean glutinous rice, the water is about 5cm above the rice layer, and then add the following raw materials into the rice soaking tank : Based on the total mass of glutinous rice as 100%, add 0.2‰ wine-specific lipase, add 0.2‰ neutral protease after 5 minutes, add 2% lactobacillus bacteria solution after 5 minutes, mix well, soak at 15°C for 50 hours, filter Obtain soaked rice and pulp water, collect the pulp water, and set aside; Drain the soaked rice water, set aside; Wherein, the activity of lipase special for Chinese wine is 20,000 U / g, the pH value range is 6.5, and the activity of neutral protease is Greater than 100,000 U / g, pH range is 6.5;

[0053] (2) Steam rice: spread cloth on the steamer, then put into...

Embodiment 3

[0061] Such as Figure 1-2 Shown, the invention provides a kind of brewing method of dendrobium candidum wine, comprises the following steps:

[0062] (1) Rice soaking: Take glutinous rice as raw material, clean the rice soaking tank, put in 30°C water, then pour clean glutinous rice, the water is about 5cm above the rice layer, and then add the following raw materials into the rice soaking tank : Based on the total mass of glutinous rice as 100%, add 0.8‰ wine-specific lipase, add 0.4‰ neutral protease after 30 minutes, add 8% lactobacillus bacteria solution after 30 minutes, mix well, soak at 25°C for 70 hours, and filter Obtain soaked rice and pulp water, collect the pulp water, and set aside; Drain the soaked rice water, set aside; Wherein, the activity of lipase special for Chinese wine is 50,000 U / g, the pH value range is 10, and the activity of neutral protease is More than 100,000 U / g, pH range is 7.5;

[0063] (2) Steam rice: spread cloth on the steamer, then put into...

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Abstract

The invention provides a brewing method for Dendrobium officinale wine, and relates to the technical field of food processing. The brewing method for the Dendrobium officinale wine comprises the following steps: (1) immersing rice; (2) steaming the rice; (3) conducting cooling; (4) mixing the cooked rice with a koji; (5) conducting saccharification and fermentation; (6) conducting post-fermentation; (7) conducting blending, clarification and filtration; and (8) conducting sterilization and filling. The Dendrobium officinale wine of the present invention is fully nutritious, and through a specific formula and combination of the secret prepation method, the efficacy and taste of foodstuffs are best exerted. The raw materials used in the Dendrobium officinale wine are all food-grade medicinalmaterials, safe and healthy, and the multiple materials are mutually scented and gathered, so that the obtained Dendrobium officinale wine has the functions of tonifying the liver and replenishing qi, conditioning the spleen and stomach, tranquilizing and tonifying blood, improving the resistance, and the like, and has outstanding health-preserving food-therapeutic effects.

Description

【Technical field】 [0001] The invention relates to the technical field of food processing, in particular to a brewing method of dendrobium officinale wine. 【Background technique】 [0002] Dendrobium officinale is a perennial plant in the family Orchidaceae. The 2010 edition of the "Chinese Pharmacopoeia" highlighted Dendrobium candidum as a single traditional Chinese medicine from nearly a hundred species of Dendrobium plants, and established a clear standard of exclusivity. Dendrobium officinale has a long-standing reputation for both medicine and food. It is a traditional medicine for nourishing yin in my country. It has been dubbed the title of "immortal grass". Balance and so on also have magical effects. Has great medicinal value. From the perspective of clinical application research, Dendrobium candidum has definite effects on diseases such as febrile disease, yin deficiency, and stomach yin deficiency. Chronic atrophic gastritis, chronic pharyngitis, arthritis, eye ...

Claims

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Application Information

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IPC IPC(8): C12G3/026
CPCC12G3/02
Inventor 韦志厚刘星
Owner 玉林市洋平石斛科技有限责任公司
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