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Low-alcohol health-care Chinese rice wine with functions of tonifying spleen and nourishing stomach

A low-intensity technology for invigorating the spleen and nourishing the stomach, applied in the preparation of alcoholic beverages, medical preparations containing active ingredients, plant raw materials, etc., can solve the important and reasonable compatibility without health care effects, the health care effect is not obvious, and the efficacy needs to be investigated and other problems, to achieve the effect of promoting appetite, easy industrial production, and soft taste

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

[0027] A low-alcohol health-care rice wine for invigorating the spleen and nourishing the stomach, made of the following raw materials in parts by weight: 500g of millet, 500g of round-grained rice, 3g of wheat koji, 1.5g of anise fennel, 3g of sandalwood, 4g of burnt malt, 3g of tangerine peel, 1g of honey, Glucoamylase liquid 1.2g. The glucoamylase liquid is α-amylase and α-1,4-glucohydrolase, the unit enzyme activity of α-amylase is 5-5.5U / g, and the unit enzyme activity of α-1,4-glucohydrolase is 50 -55U / g. The moisture content of the wheat koji is lower than 15%, and the saccharifying power at 30°C is 920-1000U / g. Its preparation method comprises the following steps:

[0028] S1. Weighing millet and round-grained rice according to the raw materials, cleaning them, soaking in water for a week, then pouring water to remove the pulp, draining the water, and cooking under normal pressure;

[0029] S2, spreading the rice, cooling the steamed rice to 25°C-30°C;

[0030] S3....

Embodiment 2

[0035] A low-alcohol health-care rice wine for invigorating the spleen and nourishing the stomach is made from the following raw materials in parts by weight: 500g of millet, 500g of japonica rice, 5g of wheat koji, 1.8g of anise fennel, 2g of sandalwood, 2g of burnt malt, 5g of tangerine peel, 2g of honey, Glucoamylase liquid 1.4g. The glucoamylase liquid is α-amylase and α-1,4-glucohydrolase, the unit enzyme activity of α-amylase is 5-5.5U / g, and the unit enzyme activity of α-1,4-glucohydrolase is 50 -55U / g. The moisture content of the wheat koji is lower than 15%, and the saccharifying power at 30°C is 920-1000U / g. Its preparation method comprises the following steps:

[0036] S1. Weighing millet and round-grained rice according to the raw materials, cleaning them, soaking in water for a week, then pouring water to remove the pulp, draining the water, and cooking under normal pressure;

[0037] S2, spreading the rice, cooling the steamed rice to 25°C-30°C;

[0038] S3. ...

Embodiment 3

[0043] A low-alcohol health-care rice wine for invigorating the spleen and nourishing the stomach, made of the following raw materials in parts by weight: 500g of millet, 500g of japonica rice, 4g of wheat koji, 1.7g of anise fennel, 2.5g of sandalwood, 3g of burnt malt, 4g of tangerine peel, and 1g of honey 1.3 g of glucoamylase liquid. The glucoamylase liquid is α-amylase and α-1,4-glucohydrolase, the unit enzyme activity of α-amylase is 5-5.5U / g, and the unit enzyme activity of α-1,4-glucohydrolase is 50 -55U / g. The moisture content of the wheat koji is lower than 15%, and the saccharifying power at 30°C is 920-1000U / g. Its preparation method comprises the following steps:

[0044]S1. Weighing millet and round-grained rice according to the raw materials, cleaning them, soaking in water for a week, then pouring water to remove the pulp, draining the water, and cooking under normal pressure;

[0045] S2, spreading the rice, cooling the steamed rice to 25°C-30°C;

[0046] ...

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PUM

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Abstract

The invention discloses a low-alcohol health-care Chinese rice wine with functions of tonifying the spleen and nourishing the stomach, and relates to the field of health wines. The low-alcohol health-care Chinese rice wine is specifically prepared from, by weight, 500 grams of millet, 500 grams of polished round-grained rice, 3-5 grams of wheat koji, 1.5-1.8 grams of pimpinella diversifolia, 2-3 grams of sandalwood, 2-4 grams of dark malt, 3-5 grams of pericarpium citri reticulatae, 1-2 grams of honey and 1.2-1.4 grams of a saccharifying enzyme solution. The prepared health-care Chinese rice wine has low alcohol content, scientific combination of various raw materials, and has the health care effects of helping digestion, tonifying the spleen and nourishing the stomach.

Description

technical field [0001] The invention relates to the technical field of health-care wine, in particular to a low-alcohol health-care rice wine for invigorating the spleen and 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 ric...

Claims

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Application Information

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IPC IPC(8): C12G3/022C12G3/021C12G3/026A61K36/8998A61P1/00A61P1/14
CPCA61K35/644A61K36/185A61K36/23A61K36/752A61K36/8998C12G3/02A61K2300/00
Inventor 魏兆合
Owner 枣阳市灵鹿酒业有限公司
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