Fruit yellow rice wine capable of invigorating spleen and promoting appetite

A technology for invigorating the spleen and appetizers and fruits, applied in the field of health care wine, can solve the problems of important and reasonable compatibility without health care effect, insignificant health care effect, and efficacy to be investigated, etc., and achieves enhancement of invigorating the spleen and stomach, easy industrial production, and soft taste. Effect

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

[0024] The fruit rice wine for invigorating the spleen and appetizing is made from the following raw materials in parts by weight: 400g of millet, 600g of japonica rice, 5g of wheat koji, 1g of hawthorn, 5g of papaya, 5g of apple 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:

[0025] 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;

[0026] S2. Weigh fresh apples and hawthorns, steam them, and spread them to cool;

[0027] S3. Mix the steamed apples and hawthorns with the fresh papaya according to the above weight, and add an appropriate amount of pure water for grinding to obtain a slurry;

[0028] S4. Add cellulase and pectinase to the above slurry for 1-1.5 hours, filter to get ...

Embodiment 2

[0032] The fruit rice wine for invigorating the spleen and appetizing is made from the following raw materials in parts by weight: 400g of millet, 600g of japonica rice, 3g of wheat koji, 2g of hawthorn, 3g of papaya, 3g of apple 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:

[0033] 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;

[0034] S2. Weigh fresh apples and hawthorns, steam them, and spread them to cool;

[0035] S3. Mix the steamed apples and hawthorns with the fresh papaya according to the above weight, and add an appropriate amount of pure water for grinding to obtain a slurry;

[0036] S4. Add cellulase and pectinase to the above slurry for 1-1.5 hours, filter to get ...

Embodiment 3

[0040] The fruit rice wine for invigorating the spleen and appetizing is made from the following raw materials in parts by weight: 400g of millet, 600g of japonica rice, 4g of wheat koji, 1.5g of hawthorn, 4g of papaya, 4g of apple and 1.5g 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:

[0041] 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;

[0042] S2. Weigh fresh apples and hawthorns, steam them, and spread them to cool;

[0043] S3. Mix the steamed apples and hawthorns with the fresh papaya according to the above weight, and add an appropriate amount of pure water for grinding to obtain a slurry;

[0044] S4. Add cellulase and pectinase to the above slurry for 1-1.5 hours, filter to ...

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PUM

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Abstract

The invention discloses fruit yellow rice wine capable of invigorating spleen and promoting appetite, and relates to the field of health-care wine products; specifically, the fruit yellow rice wine isprepared 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 hawthorn, 3-5 g of papaya, 3-5 g of apple and 1-2 g of honey. Theprepared health-care yellow rice wine takes millet and japonica rice as the main raw materials, is supplemented by fruits such as hawthorn and apple which can help digestion, invigorate spleen and promote appetite, and has the functions of strengthening spleen, promoting appetizer, helping digestion, resolving stagnation, and improving the health.

Description

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

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/022C12G3/021C12G3/024C12G3/026
CPCC12G3/02
Inventor 魏兆合
Owner 枣阳市灵鹿酒业有限公司
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