Stomach-nourishing ganoderma sinensis red-yeast yellow rice liquor

A technology of red yeast rice wine and nourishing the stomach, which is applied in the preparation of alcoholic beverages, plant raw materials, digestive system, etc. It can solve the problems of important and reasonable compatibility without health care effects, the health care effect is not obvious, and the efficacy is yet to be investigated, so as to relieve stomach pain , non-toxic and side effects, soft taste effect

Inactive Publication Date: 2019-10-11
枣阳市灵鹿酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the taste of traditional rice wine is not easily accepted by the public, and its health care effect is not obvious; nowadays, the production technology of rice wine has been greatly improved, and the integration of new raw materials, new strains, new technologies and new equipment is the reform of traditional craftsmanship. , The development of new products has created opportunities, the products have been continuously innovated, and the quality of wine has been continuously improved
[0003] In the prior art, although a variety of nutritional ingredients are added to rice wine, such as salvia miltiorrhiza, walnuts, Baihe, mulberries, red dates, cassia seeds, etc., usually only the medicinal materials are added to the wine, and no ingredients with the same health care effect are added. Reasonable compatibility is important, so its specific efficacy remains to be investigated

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A Zizhi nourishing stomach red yeast rice wine is made from the following raw materials in parts by weight: 600g of glutinous rice, 300g of millet, 4g of wheat koji, 100g of red yeast rice, 3g of Zizhi, 5g of walnut, 3.4g of fennel and 5g of honey. Its preparation method comprises the following steps:

[0025] S1. Weigh the glutinous rice and millet according to the raw materials, clean them, soak them in clean water for a week, pour them with clean water to remove the pulp, drain them, and cook them under normal pressure;

[0026] S2. Weigh Zizhi, walnut, and fennel, rinse them with clean water, grind them into fine powder, and sieve them through 200-220 mesh;

[0027] S3. Add cellulase and pectinase solution to the micropowder in step S2 to treat for 1-1.5h, filter to get the filtrate, sterilize with ultraviolet light, and set aside;

[0028] S4. Add sterile water to the red yeast rice, soak for 24 hours, remove and drain, and reserve the red yeast rice soaking water...

Embodiment 2

[0032] The red koji rice wine for nourishing the stomach with purple sesame is prepared from the following raw materials in parts by weight: 600g of glutinous rice, 300g of millet, 6g of wheat koji, 100g of red yeast rice, 4g of purple sesame, 3g of walnut, 3.2g of anise and 3g of honey. Its preparation method comprises the following steps:

[0033] S1. Weigh the glutinous rice and millet according to the raw materials, clean them, soak them in clean water for a week, pour them with clean water to remove the pulp, drain them, and cook them under normal pressure;

[0034] S2. Weigh Zizhi, walnut, and fennel, rinse them with clean water, grind them into fine powder, and sieve them through 200-220 mesh;

[0035] S3. Add cellulase and pectinase solution to the micropowder in step S2 to treat for 1-1.5h, filter to get the filtrate, sterilize with ultraviolet light, and set aside;

[0036] S4. Add sterile water to the red yeast rice, soak for 24 hours, remove and drain, and reserve...

Embodiment 3

[0040] The red koji rice wine for nourishing the stomach with purple sesame is prepared from the following raw materials in parts by weight: 600g of glutinous rice, 300g of millet, 5g of wheat koji, 100g of red yeast rice, 4g of purple sesame, 4g of walnut, 3.3g of anise and 4g of honey. Its preparation method comprises the following steps:

[0041] S1. Weigh the glutinous rice and millet according to the raw materials, clean them, soak them in clean water for a week, pour them with clean water to remove the pulp, drain them, and cook them under normal pressure;

[0042] S2. Weigh Zizhi, walnut, and fennel, rinse them with clean water, grind them into fine powder, and sieve them through 200-220 mesh;

[0043] S3. Add cellulase and pectinase solution to the micropowder in step S2 to treat for 1-1.5h, filter to get the filtrate, sterilize with ultraviolet light, and set aside;

[0044] S4. Add sterile water to the red yeast rice, soak for 24 hours, remove and drain, and reserve...

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PUM

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Abstract

The invention discloses stomach-nourishing ganoderma sinensis red-yeast yellow rice liquor, and relates to the field of health care liquor. The stomach-nourishing ganoderma sinensis red-yeast yellow rice liquor is prepared from, by weight, 600 g of sticky rice, 300 g of millets, 4-6 g of wheat koji, 100 g of red yeast rice, 3-4 g of ganoderma sinensis, 3-5 g of walnuts, 3.2-3.4 g of pimpinella diversifolia and 3-5 g of honey. Under the help of the red yeast rice, ganoderma sinensis, walnuts, pimpinella diversifolia and the like which have the functions of helping digestion, tonifying the spleen and benefiting the stomach, the prepared red-yeast yellow rice liquor has the effects of promoting digestion, tonifying Qi, nourishing the stomach and improving health.

Description

technical field [0001] The invention relates to the technical field of health-care wine, in particular to a red koji rice wine made of Zizhi nourishing the stomach. Background technique [0002] Rice wine is a wine with a long history and cultural background in my country. It is rich in sugar, amino acids, organic acids and vitamins, and is known as "liquid cake". However, the taste of traditional rice wine is not easily accepted by the public, and its health care effect is not obvious; nowadays, the production technology of rice wine has been greatly improved, and the integration of new raw materials, new strains, new technologies and new equipment is the reform of traditional craftsmanship. , The development of new products has created opportunities, the products have been continuously innovated, and the quality of wine has been continuously improved. [0003] In the prior art, although a variety of nutritional ingredients are added to rice wine, such as salvia miltiorrhi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/022C12G3/026C12G3/021A61K36/52A61P1/14
CPCA61K35/644A61K36/074A61K36/23A61K36/52C12G3/02A61K2300/00
Inventor 魏兆合
Owner 枣阳市灵鹿酒业有限公司
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