Preparation method of active Chinese liquor brewed from hyparrhenia

A production method and active technology, applied in the production field of active liquor, can solve the problems of little beneficial effect and harm to human health, and achieve the effects of increasing liquor production rate, enhancing immunity, increasing activity and health care effect

Pending Publication Date: 2020-08-14
章茨伍
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Liquor has a long history and is one of the necessary drinks for people to have banquets and celebrations. However, the alcohol content of liquor is relatively high, while the relative content of other nutrients is relatively low. The actual beneficial effect after drinking is not large. At present, my country is used to drinking The number of people who drink liquor has reached hundreds of millions. In this group, due to long-term drinking of liquor, alcohol has caused harm to human health

Method used

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  • Preparation method of active Chinese liquor brewed from hyparrhenia

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1: a kind of reactive white wine brewed by sage grass comprises the following raw materials in parts by mass: 8 parts of Imperata chinensis, 40 parts of sorghum, and 40 parts of corn. When the willow tires of thatch grass have not come out and are still wrapped in grass clothes, they should be washed after picking, cut into short pieces of 1-3 cm, and dried in the air. Dried buds or green grass can be used;

[0015] Two, according to the ratio of raw materials in mass parts of the active white wine brewed by Baomao, the dried Imperata cottage is added to the distilled sorghum and corn, and the fermented distiller's yeast of 1% of the total raw material quality is added. The distilled liquor mixed with corn and sorghum is put into a special underground wine cellar and fermented for a week, and the time is adjusted according to the temperature, whichever is the best fermentation;

[0016] 3. Add the fermented wine material into five-color quartz with 5% of the ...

Embodiment 2

[0017] Embodiment 2: A kind of active white wine brewed by stalks comprises the following raw materials in parts by mass: 10 parts of Imperata pachyrhiza, 42 parts of sorghum, and 42 parts of corn. The preparation method of embodiment 2 is the same as that of embodiment 1.

Embodiment 3

[0018] Embodiment 3: A kind of active white wine brewed by Baomao contains the following raw materials in parts by mass: 15 parts of Imperata pachyrhiza, 45 parts of sorghum, and 45 parts of corn. The preparation method of Example 2 is the same as that of Example 1.

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Abstract

The invention discloses a preparation method of active Chinese liquor brewed from hyparrhenia, and belongs to the technical field of liquor preparation. The active Chinese liquor comprises the following raw materials in parts by weight: 8 to 15 parts of small cogon grass, 40 to 45 parts of sorghum and 40 to 45 parts of corns. The small cogon grass is used as an auxiliary material of distilled liquor and has the effects of ventilating to increase the liquor yield and improve the liquor quality; the gramineous herbaceous plant contains various elements beneficial to the human body, such as tricin, coixol, isoorientin and other various flavonoid compounds, so that the prepared liquor has the effects of tonifying the spleen-stomach and qi and removing blood stasis; and quartz and premna leavesare added into fermented liquor, so that the activity and the health-care effect of the Chinese liquor are improved. The prepared liquor belongs to plant active liquor, has the effects of building body, maintaining beauty, keeping young, regulating yin and yang, enhancing immunity and prolonging life after being properly drunk by people, can also be used for wiping in the fields of rheumatism andsprain, and can also be applied to the health care fields of scraping therapy, massotherapy and the like.

Description

technical field [0001] The invention relates to the technical field of wine preparation, in particular to a method for preparing reactive white wine brewed from Baomao. Background technique [0002] Liquor has a long history and is one of the necessary drinks for people to have banquets and celebrations. However, the alcohol content of liquor is relatively high, while the relative content of other nutrients is relatively low. The actual beneficial effect after drinking is not large. At present, my country is used to drinking The number of liquor has reached hundreds of millions, and in this group, due to long-term drinking of liquor, alcohol has caused harm to human health. [0003] With the progress of society and the continuous improvement of people's living standards, people's life pressure and work pressure are also increasing. At the same time, due to the increasingly serious pollution of the living environment, people's life is irregular and lacks exercise. It is also ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/021C12H6/02
CPCC12G3/021C12H6/02
Inventor 章茨伍
Owner 章茨伍
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