Manufacturing process of schisandra chinensis and gastrodia elata yellow wine having multiple health care functions

Abstract

The invention discloses a schisandra chinensis and gastrodia elata yellow wine having multiple health care functions. A method comprises the following steps of: manufacturing a distiller's yeast: picking native wild smartweeds, adding rice flour and yeast to make round yeast, and naturally fermenting to obtain the distiller's yeast; manufacturing gastrodia elata wine with dregs; manufacturing schisandra chinensis fruit wine; steaming sticky rice and adding traditional Chinese medicine juice to perform mixed fermentation: firstly, boiling by adding dried ginger, fresh ginger, the bark of eucommia, herba epimedii, the seed of Chinese dodder, the fruit of Chinese wolfberry, cistanche, the root of red-rooted salvia, Chinese angelica, poria cocos and the root of kudzu vine into local spring water to obtain first traditional Chinese medicine juice, immersing the sticky rice for 3-5 h, leaching, steaming through a rice steaming machine or a wine steamer, adding the cooled rice, the first traditional Chinese medicine juice and the distiller's yeast into the steamed sticky rice, performing aerobic fermentation in a fermentation tank or a stainless steel basin, after 3-7 days, after the sticky rice has vinosity, boiling by adding the rest traditional Chinese medicines including liquorice, cinnamon, tortoise plastron, the rhizome of chuanxiong, astragalus membranaceus, spina date seed andlucid ganoderma into the local spring water to obtain second traditional Chinese medicine juice, putting the second traditional Chinese medicine juice, the gastrodia elata wine with dregs and the schisandra chinensis fruit wine in a jar together, and performing sealed anaerobic fermentation for 1-6 months.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a production process of five-flavor gastrodia elata wine with multiple health functions. Background technique [0002] Yellow rice wine is a national specialty of our country and belongs to brewing wine. It plays an important role in the world's three major brewed wines (yellow rice wine, wine and beer). The brewing technology is unique and has become a typical representative and model of the oriental brewing industry. Rice wine is one of the three oldest wines in the world, and it is a national specialty of our country. Its brewing method of making wine with koji and double fermentation is unique in the world. Yellow rice wine is made from rice and millet, and generally has an alcohol content of 14%-20%, which belongs to low-alcohol brewing wine. Yellow rice wine is rich in nutrition, containing 21 kinds of amino acids, including several unknown amino acids, and the human bod...

AI Technical Summary

Problems solved by technology

[0005] 1. Easy to get on the head, drinking too much headache is a common problem of rice wine;

[0006] 2. Low alcohol content, light taste, poor taste

But existing gastrodia elata wine, gastrodia elata consumption is insufficient

The proportion of fresh Gastrodia elata should be more than 1 / 4, otherwise the flavor of Gastrodia elata is insufficient, and the health benefits of Gastrodia elata are not obvious, so it cannot be called Gastrodia elata wine, and when the proportion of fresh Gastrodia elata is more than 1 / 4, the usual brewing method will lead to rancidity

[0008] 4. The existing health-care rice wine production methods, one is the semi-finished product blending wine; the other is the extraction method, alcohol immersion; the third is the rapid fermentation method, fermentation only takes 30-40 days, need to add rice wine yeast, wheat koji, sweet wine koji, glucoamylase Wait, the taste of wine is not pure, if you drink too much, you will get drunk

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