Health-care yellow rice wine capable of invigorating spleen and promoting appetite

A technology for invigorating the spleen, appetizing, and rice wine, which is applied in the preparation of alcoholic beverages, medical preparations containing active ingredients, plant raw materials, etc. , to achieve the effect of strengthening the spleen and appetizer, easy 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

[0025] The health-care rice wine for invigorating the spleen and appetizing is prepared from the following raw materials in parts by weight: 500g of millet, 500g of japonica rice, 5g of wheat koji, 2g of fennel, 1g of sandalwood, 2g of burnt malt, 5g of kumquat and 2g of honey. 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:

[0026] S1. Weighing millet and japonica rice according to the composition raw materials, after cleaning, soaking in clean water for a week, pouring off the pulp with clean water, draining the water, and steaming under normal pressure, the water content of the steamed material is 55% to 60%;

[0027] S2. Weigh anise, sandalwood, and burnt malt, rinse with clean water, grind into fine powder, and sieve through 200-220 mesh;

[0028] S3. Weighing fresh kumquats, adding an appropriate amount of pure water for grinding to obtain a slurry;

[0...

Embodiment 2

[0033] The health-care rice wine for invigorating the spleen and appetizing is prepared from the following raw materials in parts by weight: 500g of millet, 500g of japonica rice, 3g of wheat koji, 1g of anise fennel, 2g of sandalwood, 4g of burnt malt, 3g of kumquat and 1g of honey. 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:

[0034] S1. Weighing millet and japonica rice according to the composition raw materials, after cleaning, soaking in clean water for a week, pouring off the pulp with clean water, draining the water, and steaming under normal pressure, the water content of the steamed material is 55% to 60%;

[0035] S2. Weigh anise, sandalwood, and burnt malt, rinse with clean water, grind into fine powder, and sieve through 200-220 mesh;

[0036] S3. Weighing fresh kumquats, adding an appropriate amount of pure water for grinding to obtain a slurry;...

Embodiment 3

[0041] A health-care rice wine for invigorating the spleen and appetizing, is made of the following raw materials in parts by weight: 500g of millet, 500g of round-grained rice, 4g of wheat koji, 1.5g of anise, 1g of sandalwood, 3g of burnt malt, Kumquat 4g, honey 2g. 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:

[0042] S1. Weighing millet and japonica rice according to the composition raw materials, after cleaning, soaking in clean water for a week, pouring off the pulp with clean water, draining the water, and steaming under normal pressure, the water content of the steamed material is 55% to 60%;

[0043] S2. Weigh anise, sandalwood, and burnt malt, rinse with clean water, grind into fine powder, and sieve through 200-220 mesh;

[0044] S3. Weighing fresh kumquats, adding an appropriate amount of pure water for grinding to obtain a slurry;

[0045]S4, m...

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PUM

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Abstract

The invention discloses health-care yellow rice wine capable of invigorating spleen and promoting appetite, and relates to the field of health-care wine products; specifically, the health-care yellowrice wine is prepared from the following raw materials in parts by weight: 500 g of millet, 500 g of japonica rice, 3-5 g of wheat koji, 1-2 g of pimpinella diversifolia, 1-2 g of sandalwood, 2-4 g ofburnt malt, 3-5 g of kumquat and 1-2 g of honey. The prepared health-care yellow rice wine has various raw materials in scientific collocation and has the effects of eliminating food, strengthening spleen, regulating the middle warmer and nourishing stomach.

Description

technical field [0001] The invention relates to the technical field of health-care wine, in particular to a health-care 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 m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/021C12G3/022C12G3/026A61K36/8998A61P1/00A61P1/14
CPCA61K35/644A61K36/185A61K36/23A61K36/75A61K36/8998C12G3/02A61K2300/00
Inventor 魏兆合
Owner 枣阳市灵鹿酒业有限公司
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