Plant fermentation glutinous rice wine and preparation method thereof

A technology of plant fermentation and glutinous rice wine, applied in biochemical equipment and methods, preparation of alcoholic beverages, methods based on microorganisms, etc., can solve problems such as no technical solutions, and achieve the effect of full aroma and pure taste

Inactive Publication Date: 2020-05-08
贵州醉苗乡餐饮投资管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the prior art, traditional raw materials and plant soup are used in the production process of plant-fermented glutinous rice wine. In recent years, people

Method used

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  • Plant fermentation glutinous rice wine and preparation method thereof
  • Plant fermentation glutinous rice wine and preparation method thereof
  • Plant fermentation glutinous rice wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Plant fermented glutinous rice wine, the glutinous rice wine consists of 40kg of black glutinous rice, 6kg of rice bran, 2kg of wine cake vine, 2kg of coix seed, 1kg of mung bean, 1kg of poria cocos, 1kg of Polygonum multiflorum, 1kg of kudzu root, 2kg of perilla leaf, Made from 1kg of calamus and 2kg of mountain ginger.

[0044] The preparation method of above-mentioned plant fermented glutinous rice wine, carries out according to the following steps:

[0045] (a) Plant distiller's yeast: select the sundries from wine cake vine, coix seed, mung bean, poria cocos, fleece-flower root, kudzu root, perilla leaf, calamus calamus and mountain ginger, clean them, dry them at 40°C, and add them to the universal grinder Grinding, crushing to 80 mesh, to get 2kg of mixed plant powder; weigh 2kg of mixed plant powder, add 12kg of ethanol, extract at 70°C for 90 minutes, filter with 80 mesh filter cloth, obtain 8kg of filtrate and 4kg of filter residue, add 24kg of filter residue ...

Embodiment 2

[0051] Plant fermented glutinous rice wine, the glutinous rice wine is made of 50kg black glutinous rice, 10kg rice bran, 4kg wine cake vine, 4kg coix seed, 2kg mung bean, 2kg poria cocos, 2kg Polygonum multiflorum, 2kg kudzu root, 4kg perilla leaf, 2kg Shichangpu, 4kg mountain ginger become.

[0052] The preparation method of above-mentioned plant fermented glutinous rice wine, carries out according to the following steps:

[0053] (a) Plant distiller's yeast: select the sundries from wine cake vine, coix seed, mung bean, poria cocos, fleece-flower root, kudzu root, perilla leaf, calamus calamus and mountain ginger, clean them, dry them at 50°C, and add them to the universal grinder Grinding to 90 mesh to obtain 4kg of mixed vegetable powder; weigh 4kg of mixed vegetable powder, add 20kg of ethanol, extract at 80°C for 120 minutes, and filter with 90 mesh filter cloth to obtain 14kg of primary filtrate and 8kg of filter residue, and add 50kg of Water was extracted at 90°C fo...

Embodiment 3

[0059] Plant fermented glutinous rice wine, the glutinous rice wine is composed of 60kg of black glutinous rice, 15kg of rice bran, 5kg of wine cake vine, 5kg of coix seed, 3kg of mung bean, 3kg of poria cocos, 3kg of Polygonum multiflorum, 3kg of kudzu root, 5kg of perilla leaf, 3kg of Shichangpu, and mountain ginger 5kg made.

[0060] The preparation method of above-mentioned plant fermented glutinous rice wine, carries out according to the following steps:

[0061] (a) Plant distiller's yeast: select the sundries from wine cake vine, coix seed, mung bean, poria cocos, fleece-flower root, pueraria root, perilla leaf, calamus calamus and mountain ginger, clean them, dry them at 60°C, and add them to the universal grinder crushed to 100 mesh to obtain 6kg of mixed vegetable powder; weigh 6kg of mixed vegetable powder, add 42kg of ethanol, extract at 60-80°C for 180 minutes, and filter with 100 mesh filter cloth to obtain 32kg of primary filtrate and 14kg of filter residue. Ad...

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Abstract

The invention provides plant fermentation glutinous rice wine and a preparation method thereof. The glutinous rice wine is prepared from the following components in parts by weight of 40-60 parts of black glutinous rice, 5-10 parts of rice bran, 2-5 parts of Desmos chinensis Lour stems and leaves, 2-5 parts of coix seeds, 1-3 parts of mung beans, 1-3 parts of poria cocos, 1-3 parts of fleeceflowerroots, 1-3 parts of radix puerariae, 2-5 parts of perilla leaves, 1-3 parts of rhizoma acori graminei and 2-5 parts of alpinia japonica. The method disclosed by the invention is simple and convenient, low in production cost, high in production efficiency and suitable for industrialization production of the glutinous rice wine; and the glutinous rice wine made by the preparation method disclosed by the invention is pure in taste and rich in fragrance, and has the efficacy of activating collaterals for alleviating dysmenorrhea, soothing the nerves, nourishing blood, strengthening tendons and bones, beautifying the features, keeping young, enabling bodies to be slim and enlarging breast.

Description

technical field [0001] The invention relates to the technical field of biological fermentation, in particular to a plant-fermented glutinous rice wine and a preparation method thereof. Background technique [0002] In Guizhou, "the sky is not sunny for three days, and the land is not three feet flat." The working people living in this land are short of supplies. Only through long-term practice and labor, they have created a lot of unique food and drinks. Plant-fermented glutinous rice wine has a long history, with a history of more than 2,000 years, and there are more than 1,700 years of written records. [0003] In Qiannan Prefecture, it is said that nine fairies went to the mountains to collect a medicinal herb, and taught the local people the technology of fermenting and brewing Jiuwei plants, turning into nine fairies and drifting away. In order to commemorate the nine fairies, people call the wine brewed according to the brewing technology taught by the fairies as Jiux...

Claims

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Application Information

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IPC IPC(8): C12G3/022C12G3/026C12G3/04A61K36/9062A61P1/14A61P17/00A61P25/00C12R1/25C12R1/225
CPCC12G3/022C12G3/026C12G3/04A61K36/67A61K36/8994A61K36/48A61K36/076A61K36/704A61K36/488A61K36/535A61K36/888A61K36/9062A61P1/14A61P17/00A61P25/00A61K2300/00
Inventor 罗安桂张朝刚刘坤林刘明镜
Owner 贵州醉苗乡餐饮投资管理有限公司
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