Lily and rehmannia root yellow wine and preparation method thereof

A technology of lily and rice wine, which is applied in the preparation of alcoholic beverages, medical formulas, drug combinations, etc., can solve the problems that traditional Chinese medicine decoction pieces are difficult to take for a long time, can not be healthy for a long time, and make contributions, so as to achieve good health care and preservation. The effect of prolonging the period and improving symptoms

Pending Publication Date: 2022-07-08
CHENGDU HUASUN GRP INC LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] But as we all know, the treatment of symptoms such as depression, nervous dysfunction and insomnia caused by neurasthenia is a long process, and it is easy to relapse
However, the decoction pieces of Chinese medicine prepared by Baihe Dihuang Decoction are difficult to take for a long time, and cannot contribute to maintaining health for a long time.

Method used

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  • Lily and rehmannia root yellow wine and preparation method thereof
  • Lily and rehmannia root yellow wine and preparation method thereof
  • Lily and rehmannia root yellow wine and preparation method thereof

Examples

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preparation example Construction

[0035] According to an exemplary embodiment of the present invention, the preparation method of Lily Rehmannia wine includes the following steps.

[0036] Step S1:

[0037] The rice wine fermented product was prepared with glutinous rice as raw material.

[0038] In this step, the glutinous rice is washed and then soaked, rinsed and drained, and then steamed. After the steamed glutinous rice is cooled to 28-32° C., rice wine koji is added, and the fermentation is carried out after stirring evenly.

[0039] Specifically, take the glutinous rice and put it into a container, rinse the rice with running water until the water is clear, then put the glutinous rice into a container with pure water to soak for 12 to 18 hours, then take out the glutinous rice and rinse it until the water is clear and drain the remaining water. . After that, put the glutinous rice into a steaming device and steam it with steam, the steamed glutinous rice is taken out from the steamer, spread out and c...

Embodiment 1

[0057] The raw materials of this example include 6000g of glutinous rice, 200g of lily, 200g of Rehmannia glutinosa, 200g of Ophiopogon japonicus, 100g of Suanzao Ren and 100g of longan meat.

[0058] The specific production steps include:

[0059] 1) Take 6000g portions of glutinous rice for cleaning: put the glutinous rice into a stainless steel bucket, and rinse the rice with running water until the water is clear;

[0060] 2) Soak the rice: put the glutinous rice into a tank filled with pure water and soak for 15 hours;

[0061] 3) Take the glutinous rice out of the rice soaking tank, rinse until the water is clear, and drain the remaining water;

[0062] 4) Put the glutinous rice into the steamer and steam it with steam.

[0063] 5) Take out the steamed glutinous rice from the steamer, spread out and cool; the temperature is cooled to 28 ℃ ~ 32 ℃, add Like rice wine koji (Lishui Like Biotechnology Co., Ltd.), the ratio of glutinous rice to glutinous rice is 1:40 , afte...

Embodiment 2

[0070] The difference between this example and Example 1 is that the glutinous rice is 2500g, the lily is 100g, the rehmannia glutinosa is 100g, the Ophiopogon japonicus is 100g, the jujube kernel is 60g, and the longan meat is 60g.

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Abstract

The invention discloses lily and rehmannia root wine and a preparation method thereof. The lily and rehmannia root wine comprises the following raw materials in parts by weight: 2500-6000 parts of sticky rice, 100-200 parts of lily, 100-200 parts of rehmannia root, 100-200 parts of radix ophiopogonis, 60-100 parts of spina date seed and 60-100 parts of longan pulp. The preparation method comprises the following steps: S1, preparing a yellow wine fermentation product by taking glutinous rice as a raw material; s2, preparing a liquid medicine by taking lily, rehmannia, radix ophiopogonis, spina date seed and longan pulp as raw materials; s3, mixing the liquid medicine with the yellow wine leavening, and continuing to perform sealed fermentation; and S4, squeezing to obtain wine liquid, decocting the wine liquid, filling a wine body obtained by decocting the wine liquid into a jar, and ageing to obtain the lily rehmannia wine. The traditional yellow wine brewing technology is adopted, no other components are added, the storage life of the product can be greatly prolonged, and the yellow wine is suitable for people to drink for a long time in a proper amount and has an obvious improvement effect on symptoms such as neurasthenia, sleep insomnia and anxiety caused by yin deficiency and internal heat.

Description

technical field [0001] The present invention relates to the technical field of health-care wine, more particularly, to a kind of lily rice wine. Background technique [0002] Lily Dihuang Decoction was first recorded in "The Synopsis of the Golden Chamber" written by Zhang Zhongjing in the Eastern Han Dynasty. Lily nourishes yin and moistens the lungs, clears the heart and soothes the nerves; rehmannia glutinosa clears heat and cools blood, nourishes yin and promotes fluid. The combination of the two medicines has the functions of nourishing yin and clearing heat, and nourishing the heart and lungs. It is mainly used for the treatment of lily disease due to the heart and lung yin deficiency and internal heat syndrome. Because of its precise clinical efficacy, it was included in the "Catalogue of Ancient Classic Famous Prescriptions" (the first batch). [0003] Therefore, when faced with the treatment of depression, neurological disorders and insomnia caused by neurasthenia...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K36/899A61P25/24A61P25/20A61P25/22A61P25/00C12G3/022C12G3/026C12G3/024
CPCA61K36/899A61K36/8967A61K36/804A61K36/8968A61K36/725A61K36/77A61P25/24A61P25/20A61P25/22A61P25/00C12G3/022C12G3/026C12G3/024A61K2236/19A61K2236/331A61K2236/39A61K2236/51A61K2300/00Y02A50/30
Inventor 吴督督王恒曹科张春容
Owner CHENGDU HUASUN GRP INC LTD
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