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
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[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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