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Low-alcoholic-content fruit yellow rice wine capable of invigorating spleen and promoting appetite

A low-alcohol technology that invigorates the spleen and appetizers, and is applied in the preparation of alcoholic beverages, medical preparations containing active ingredients, and plant raw materials. problems, to achieve the effect of strengthening the spleen and nourishing the stomach, easy for industrial production, and soft taste

Inactive Publication Date: 2019-10-15
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

[0026] A low-alcohol fruit rice wine for invigorating the spleen and appetizing is prepared from the following raw materials in parts by weight: 400g of millet, 600g of japonica rice, 5g of wheat koji, 1g of kumquat, 5g of papaya, 5g of apple, 2g of honey and 3g of glucoamylase solution. 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:

[0027] 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;

[0028] S2. Weighing fresh apples, steaming and cooling;

[0029] S3. Mix the steamed apples with fresh papaya and kumquat accordin...

Embodiment 2

[0034] The low-alcohol fruit rice wine for invigorating the spleen and appetizing is prepared from the following raw materials in parts by weight: 400g of millet, 600g of japonica rice, 3g of wheat koji, 2g of kumquat, 3g of papaya, 3g of apple, 1g of honey and 2g of glucoamylase solution. 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:

[0035] 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;

[0036] S2. Weighing fresh apples, steaming and cooling;

[0037] S3. Mix the steamed apples with fresh papaya and kumquat accord...

Embodiment 3

[0042]A low-alcohol fruit rice wine for invigorating the spleen and appetizing, made of the following raw materials in parts by weight: 400g of millet, 600g of japonica rice, 4g of wheat koji, 1.5g of kumquat, 4g of papaya, 4g of apple, 1.5g of honey, and 2.5g of glucoamylase solution . 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:

[0043] S1. Weighing millet and round-grained rice according to the raw materials, cleaning them, soaking them in clean water for a week, then pouring them with clean water to remove the pulp, draining the water, and cooking under normal pressure;

[0044] S2. Weighing fresh apples, steaming and cooling;

[0045] S3, mix the steamed apples with fresh ...

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PUM

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Abstract

The invention discloses low-alcoholic-content fruit yellow rice wine capable of invigorating spleen and promoting appetite, and relates to the field of health-care wine products; specifically, the low-alcoholic-content fruit yellow rice wine is prepared from the following raw materials in parts by weight: 400 g of millet, 600 g of japonica rice, 3-5 g of wheat koji, 1-2 g of kumquat, 3-5 g of papaya, 3-5 g of apple, 1-2 g of honey and 2-3 g of glucoamylase liquid. The prepared health-care yellow rice wine is supplemented by fruits such as kumquat and apple which can help digestion, invigoratespleen and promote appetite, has low alcohol content, and has the functions of strengthening spleen and promoting appetizer, helping digestion and resolving stagnation, and improving health.

Description

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

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/021C12G3/022C12G3/024C12G3/026A61K36/75A61P1/14
CPCA61K36/73A61K36/732A61K36/75C12G3/02A61K2300/00
Inventor 魏兆合
Owner 枣阳市灵鹿酒业有限公司
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