Brewing process of medicinal and edible yellow wine and liqueur

Abstract

The invention discloses a brewing technology of medicinal and edible yellow wine and liqueur, and belongs to the technical field of yellow wine brewing. By adding the dried red dates, the saccharification rate and the health-care function are improved by utilizing natural sugar and active ingredients of the dried red dates; in the saccharification process, high-temperature-resistant alpha-amylase is added in stages, the temperature is accurately controlled, starch is rapidly degraded in cooperation with liquid saccharifying enzyme, the fermentation stage is subjected to aerobic / anaerobic staged control in combination with composite strains such as red yeast rice and rhizopus, generation of functional metabolites is promoted, meanwhile, a medicinal material extracting solution soaked in high-concentration white spirit is added, and the high-temperature-resistant starch is obtained. The efficient fusion and flavor balance of medicinal and edible components are realized, and the final finished product has a mellow taste and a health-preserving effect.

Description

Technical Field

[0001] The invention belongs to the technical field of rice wine brewing, and in particular relates to a brewing process of rice wine and dew wine which are both medicinal and edible. Background Art

[0002] Huangjiu (yellow rice wine) is a representative of traditional Chinese brewed beverages. Ancient Chinese medical texts such as the Yellow Emperor's Classic of Internal Medicine, Shennong's Classic of Materia Medica, and Compendium of Materia Medica all document its medicinal value, crediting it with promoting blood circulation, strengthening the intestines and stomach, and dispelling dampness. It is often used as an adjuvant or lead in traditional Chinese medicine preparations to enhance their efficacy. The Treatise on Febrile and Miscellaneous Diseases records the use of Daizhou millet rice wine in prescriptions for warming the meridians and dispelling cold. Red yeast rice wine, through active ingredients such as monacolin K produced by the metabolism of Monascus, exhibits lipid-lowering and antioxidant benefits. Traditionally, the process utilizes grains such as rice and millet, combined with natural fermentation yeasts (such as fragrant wheat yeast and medicinal yeast). The synergistic action of microorganisms (such as yeast, Monascus, and lactic acid bacteria) naturally produces functional ingredients such as gamma-aminobutyric acid, polyphenols, and bioactive peptides, creating a fusion of nutritional benefits and medicinal properties.

[0003] With the escalating demand for healthy consumption, modern research has further verified the health-promoting value of rice wine. For example, rice wine is rich in 21 amino acids (including 8 essential amino acids), polyphenol antioxidants (such as ferulic acid and proanthocyanidins), and trace elements (selenium and zinc). It has the functions of regulating immunity, improving microcirculation, assisting in lowering blood pressure, detoxifying and nourishing the skin, removing dampness and strengthening bones and muscles, replenishing qi and blood, and nourishing yin and yang. However, traditional processes still have limitations in integrating medicinal and edible ingredients: first, the method of adding medicinal materials is single, mostly relying on late soaking or blending, resulting in low dissolution rate of active ingredients and insufficient integration with the wine body; second, the selection of raw materials and fermentation processes are not fully integrated with modern biotechnology, making it difficult to control the production of functional ingredients in a targeted manner. Summary of the Invention

[0004] In view of the above situation, the brewing process of health-preserving yellow rice wine and dew wine provided by the present invention solves the technical problems of low dissolution rate of medicinal and edible ingredients, insufficient production of functional metabolites and poor flavor fusion in traditional processes.

[0005] In order to achieve the above-mentioned purpose, the following technical solution is adopted: The present invention provides a brewing process for yellow rice wine and dew wine with medicinal and edible properties, comprising the following steps:

[0006] (1) Raw material pretreatment:

[0007] a. Raw material selection: Glutinous rice, rice, yellow millet or yellow millet are selected as raw materials and the materials are inspected and accepted according to national standards;

[0008] b. Stir-frying: Stir-fry the raw materials until they are yellow but not burnt, blackened or carbonized;

[0009] c. Crushing: crush the raw materials and pass them through a 1-3mm sieve to crush the dried red dates;

[0010] (3) Saccharification process:

[0011] a stew material: 1000kg crushed raw materials and 25-50kg crushed dry red dates, 3000-4000kg water mixed, the solid-liquid mixture was pumped into a stainless steel tank, the mash material was stirred evenly, stewed for 2 hours;

[0012] b. Starch gelatinization: Add 4kg of high-temperature resistant α-amylase, open the high-temperature steam valve to let in steam, and when the temperature of the mash liquid rises to 60-65°C, add another 4kg of high-temperature resistant α-amylase;

[0013] c. Liquefaction of starch: Continue stirring and heating until the temperature of the mash reaches 90-95°C, and continue stirring for 35 minutes;

[0014] d. Inactivate enzymes and cool down: When the temperature of the mash reaches 97°C, keep it for 25 minutes to inactivate enzymes, then close the high-temperature steam valve and open the cooling water valve to cool the mash to 60-65°C.

[0015] In the process of maintaining the temperature, the amount of steam should be controlled and the steam valve should be adjusted appropriately to prevent excessive boiling and the spraying of mash, which may cause danger. The long-term high temperature environment will gradually inactivate the α-amylase.

[0016] e. Saccharification: Maintain the temperature at 60-65°C, add 16kg of liquid saccharifying enzyme and 30-50kg of sugar, stir the mash continuously, and maintain the saccharification time for 1 hour ± 10 minutes;

[0017] One hour after adding saccharifying enzyme, the cooling valve was opened and the mash liquid was sampled to determine the sugar content;

[0018] Rapidly cool to 30℃±1℃, stir and mix, add 25kg of Daqu, 10kg of Rhizopus, and 15kg of Red Yeast;

[0019] Take 50kg of the saccharification liquid and put it into the batching tank. Heat it to 28-30℃. Add 0.5kg of dry yeast and activate it for 10-20 minutes. When foaming occurs, it indicates that the activation is complete. Add the activated liquid into the saccharification tank cooled to 28-30℃ and stir evenly.

[0020] (4) Alcohol fermentation:

[0021] a. Aerobic fermentation: After saccharification, the mash is poured into the alcohol fermentation tank, the temperature is controlled at 30-32℃, and the fermentation is carried out in an open air for 24±2 hours to ensure that the yeast can reproduce in large quantities and provide a relatively stable yeast population for alcohol fermentation;

[0022] b. Anaerobic fermentation: After reaching the high foaming stage, the tank mouth is sealed for alcohol fermentation, and the alcohol fermentation time is 18 days;

[0023] (5) Post-processing process:

[0024] a. Filter pressing: The fermented liquid is passed through a filter press to separate the wine from the residue, and the wine is transferred to a wine storage tank;

[0025] Before the mash liquid is fermented into alcohol, the sanitation of the alcohol fermentation tank must be checked and cleaned and disinfected, and the saccharified mash liquid must be injected into the alcohol fermentation tank;

[0026] b. Add slurry: add 60% vol or more of the liquor soaked in health-preserving herbs to the liquor;

[0027] c. Aging and blending: The alcohol after pulping is sealed in a tank and aged for 3 months, and then blending is carried out;

[0028] d. Filtration and filling: Use PP surface filter to filter, then fill, code and affix product anti-counterfeiting code;

[0029] e. Inspection and delivery: Products will be shipped after inspection and compliance with national standards.

[0030] As a further description of the above solution: the steam pressure is ≥0.2 MPa.

[0031] As a further description of the above scheme: the numerical standard for the sugar content detection is 10%-20%.

[0032] As a further description of the above scheme: when the activity of the dry yeast is low or the temperature is low, the added amount is adjusted to 2 kg.

[0033] As a further description of the above scheme: the sealing standards of the anaerobic fermentation process are: alcohol content 7-16% vol, sugar content 5-15Bx, and acidity 0.2-0.5g / L.

[0034] As a further description of the above scheme: in the blending process, the sugar content is controlled to be ≥10Bx, the alcohol content of the rice wine is ≥15%vol, and the total acidity of the rice wine is ≥0.5g / L.

[0035] The beneficial effects of the present invention are as follows: the present invention improves the saccharification rate and health-care function by adding dried red dates and utilizing their natural sugars and active ingredients; in the saccharification process, high-temperature resistant α-amylase is added in stages and the temperature is precisely controlled, and liquid saccharifying enzyme is used to quickly degrade starch; in the fermentation stage, aerobic / anaerobic segmented control is used, combined with composite strains such as red yeast rice and rhizopus, to promote the generation of functional metabolites; at the same time, a medicinal material extract soaked in high-concentration white wine is added to achieve efficient fusion of medicinal and edible ingredients and flavor balance, and the final product has both a mellow taste and health-preserving effects. BRIEF DESCRIPTION OF THE DRAWINGS

[0036] Figure 1The present invention provides a process flow chart for brewing yellow wine and dew wine with both medicinal and edible properties.

[0037] The accompanying drawings are used to provide further understanding of the present invention and constitute a part of the specification. They are used to explain the present invention together with the embodiments of the present invention and do not constitute a limitation of the present invention. DETAILED DESCRIPTION

[0038] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0039] Unless otherwise defined, all technical and scientific terms used herein have the same meanings as those familiar to those skilled in the art. Furthermore, any methods and materials similar or equivalent to those described herein can be applied to the present invention. The preferred embodiments and materials described herein are for illustrative purposes only and are not intended to limit the scope of this application.

[0040] The experimental methods in the following examples, unless otherwise specified, are all conventional methods, and the experimental materials used in the following examples, unless otherwise specified, are all purchased from commercial channels.

[0041] Example 1. A brewing process for yellow rice wine and dew wine with both medicinal and edible properties, comprising the following steps:

[0042] (1) Raw material pretreatment:

[0043] a. Raw material selection: Glutinous rice, rice, yellow millet or yellow millet are selected as raw materials and the materials are inspected and accepted according to national standards;

[0044] b. Stir-frying: Stir-fry the raw materials until they are yellow but not burnt, blackened or carbonized;

[0045] c. Crushing: crush the raw materials and pass them through a 1-3mm sieve to crush the dried red dates;

[0046] (3) Saccharification process:

[0047] a stew material: 1000kg crushed raw materials and 25kg crushed dry red dates, 3000kg water mixed, the solid-liquid mixture was pumped into a stainless steel tank, the mash material was stirred evenly, stewed for 2 hours;

[0048] b. Starch gelatinization: Add 4kg of high-temperature resistant α-amylase, open the high-temperature steam valve to let in steam, the steam pressure is ≥0.2MPa, and when the temperature of the mash liquid rises to 60℃, add another 4kg of high-temperature resistant α-amylase;

[0049] c. Liquefaction of starch: Continue stirring and heating until the temperature of the mash reaches 90°C, and continue stirring for 35 minutes;

[0050] d. Inactivation of enzymes and cooling: When the temperature of the mash liquid reaches 97°C, keep it for 25 minutes to inactivate the enzymes, then close the high-temperature steam valve and open the cooling water valve to cool the liquid temperature to 60°C;

[0051] e. Saccharification: Maintain the temperature at 60°C, add 16kg of liquid saccharifying enzyme and 30kg of sugar, stir the mash continuously, and maintain the saccharification time for 50 minutes;

[0052] One hour after adding saccharifying enzyme, open the cooling valve and take samples of the mash to determine the sugar content. The standard value for sugar content detection is 10%-20%.

[0053] Rapidly cool to 29°C, stir and mix, add 25kg of Daqu, 10kg of Rhizopus, and 15kg of Red Yeast;

[0054] Take 50kg of the saccharification liquid and put it into the batching tank. Heat it to 28℃ and add 0.5kg of dry yeast to activate it for 10 minutes (when the dry yeast activity is low or the temperature is low, adjust the amount to 2kg). When foaming occurs, it indicates that the activation is complete. Add the activated liquid into the saccharification tank cooled to 28℃ and stir evenly.

[0055] (4) Alcohol fermentation:

[0056] a. Aerobic fermentation: After saccharification, the mash is poured into the alcohol fermentation tank, the temperature is controlled at 30-32℃, and fermented in the open air for 22 hours;

[0057] b. Anaerobic fermentation: After reaching the high foaming stage, the tank mouth is sealed for alcohol fermentation, and the alcohol fermentation time is 18 days;

[0058] (5) Post-processing process:

[0059] a. Filter pressing: The fermented liquid is passed through a filter press to separate the wine from the residue, and the wine is transferred to a wine storage tank;

[0060] b. Add slurry: add 60% vol or more of the liquor soaked in health-preserving herbs to the liquor;

[0061] c. Aging and blending: After adding pulp, the alcohol tank is sealed and aged for 3 months. The sealing standards are: alcohol content 7-16%vol, sugar content 5-15Bx, acidity 0.2-0.5g / L. Then, blending is carried out to control the sugar content ≥10Bx, the yellow wine alcohol content ≥15%vol, and the yellow wine total acidity ≥0.5g / L.

[0062] d. Filtration and filling: Use PP surface filter to filter, then fill, code and affix product anti-counterfeiting code;

[0063] e. Inspection and delivery: Finished products are stored and shipped after inspection to ensure they meet national standards.

[0064] Example 2. A brewing process for yellow rice wine and dew wine with both medicinal and edible properties, comprising the following steps:

[0065] (1) Raw material pretreatment:

[0066] a. Raw material selection: glutinous rice, rice, yellow rice or yellow rice are selected as raw materials, and after acceptance according to national standards,

[0067] b. Stir-frying: Stir-fry the raw materials until they are yellow but not burnt, blackened or carbonized;

[0068] c. Crushing: crush the raw materials and pass them through a 1-3mm sieve to crush the dried red dates;

[0069] (3) Saccharification process:

[0070] a stew material: 1000kg crushed raw materials and 50kg crushed dry red dates, 4000kg water mixed, the solid-liquid mixture was pumped into a stainless steel tank, the mash material was stirred evenly, stewed for 2 hours;

[0071] b. Starch gelatinization: Add 4kg of high-temperature resistant α-amylase, open the high-temperature steam valve to let in steam, the steam pressure is ≥0.2MPa, and when the temperature of the mash liquid rises to 65℃, add another 4kg of high-temperature resistant α-amylase;

[0072] c. Liquefaction of starch: Continue stirring and heating until the temperature of the mash reaches 95°C, and continue stirring for 35 minutes;

[0073] d. Inactivate enzymes and cool down: When the temperature of the mash reaches 97°C, keep it for 25 minutes to inactivate enzymes, then close the high-temperature steam valve and open the cooling water valve to cool the mash to 60-65°C.

[0074] e. Saccharification: Maintain the temperature at 65°C, add 16kg of liquid saccharifying enzyme and 50kg of sugar, stir the mash continuously, and maintain the saccharification time for 70 minutes;

[0075] One hour after adding saccharifying enzyme, open the cooling valve and take samples of the mash to determine the sugar content. The standard value for sugar content detection is 10%-20%.

[0076] Rapidly cool to 31°C, stir and mix, add 25kg of Daqu, 10kg of Rhizopus, and 15kg of Red Yeast;

[0077] Take 50kg of the saccharification liquid and put it into the batching tank. Cool it to 30℃ and add 0.5kg of dry yeast to activate it for 20 minutes (when the dry yeast activity is low or the temperature is low, the amount added is adjusted to 2kg). When foaming occurs, it indicates that the activation is complete. Add the activated liquid into the saccharification tank cooled to 30℃ and stir evenly.

[0078] (4) Alcohol fermentation:

[0079] a. Aerobic fermentation: After saccharification, the mash is poured into the alcohol fermentation tank, the temperature is controlled at 30-32℃, and fermented in the open air for 26 hours;

[0080] b. Anaerobic fermentation: After reaching the high foaming stage, the tank mouth is sealed for alcohol fermentation, and the alcohol fermentation time is 18 days;

[0081] (5) Post-processing process:

[0082] a. Filter pressing: The fermented liquid is passed through a filter press to separate the wine from the residue, and the wine is transferred to a wine storage tank;

[0083] b. Add slurry: add 60% vol or more of the liquor soaked in health-preserving herbs to the liquor;

[0084] c. Aging and blending: After adding pulp, the alcohol tank is sealed and aged for 3 months. The sealing standards are: alcohol content 7-16%vol, sugar content 5-15Bx, acidity 0.2-0.5g / L. Then, blending is carried out to control the sugar content ≥10Bx, the yellow wine alcohol content ≥15%vol, and the yellow wine total acidity ≥0.5g / L.

[0085] d. Filtration and filling: Use PP surface filter to filter, then fill, code and affix product anti-counterfeiting code;

[0086] e. Inspection and delivery: Finished products are stored and shipped after inspection to ensure they meet national standards.

[0087] Example 3. A brewing process for yellow rice wine and dew wine with both medicinal and edible properties, comprising the following steps:

[0088] (1) Raw material pretreatment:

[0089] a. Raw material selection: glutinous rice, rice, yellow rice or yellow rice are selected as raw materials, and after acceptance according to national standards,

[0090] b. Stir-frying: Stir-fry the raw materials until they are yellow but not burnt, blackened or carbonized;

[0091] c. Crushing: crush the raw materials and pass them through a 1-3mm sieve to crush the dried red dates;

[0092] (3) Saccharification process:

[0093] a stew material: 1000kg crushed raw materials and 40kg crushed dry red dates, 3500kg water mixed, the solid-liquid mixture was pumped into a stainless steel tank, the mash material was stirred evenly, stewed for 2 hours;

[0094] b. Starch gelatinization: Add 4kg of high-temperature resistant α-amylase, open the high-temperature steam valve to let in steam, the steam pressure is ≥0.2MPa, and when the temperature of the mash liquid rises to 63°C, add another 4kg of high-temperature resistant α-amylase;

[0095] c. Liquefaction of starch: Continue stirring and heating until the temperature of the mash reaches 92°C, and continue stirring for 35 minutes;

[0096] d. Inactivation of enzymes and cooling: When the temperature of the mash liquid reaches 97°C, keep it for 25 minutes to inactivate the enzymes, then close the high-temperature steam valve and open the cooling water valve to cool the liquid temperature to 63°C;

[0097] e. Saccharification: Maintain the temperature at 63°C, add 16kg of liquid saccharifying enzyme and 40kg of sugar, stir the mash continuously, and maintain the saccharification time for 1 hour;

[0098] One hour after adding saccharifying enzyme, open the cooling valve and take samples of the mash to determine the sugar content. The standard value for sugar content detection is 10%-20%.

[0099] Rapidly cool to 30°C, stir and mix, add 25kg of Daqu, 10kg of Rhizopus, and 15kg of Red Yeast;

[0100] Take 50kg of the saccharification liquid and put it into the batching tank. Cool it to 29℃ and add 0.5kg of dry yeast to activate it for 15 minutes (when the dry yeast activity is low or the temperature is low, adjust the amount to 2kg). When foaming occurs, it indicates that the activation is complete. Add the activated liquid into the saccharification tank cooled to 29℃ and stir evenly.

[0101] (4) Alcohol fermentation:

[0102] a. Aerobic fermentation: After saccharification, the mash is poured into the alcohol fermentation tank, the temperature is controlled at 30-32℃, and fermented in an open air for 24 hours;

[0103] b. Anaerobic fermentation: After reaching the high foaming stage, the tank mouth is sealed for alcohol fermentation, and the alcohol fermentation time is 18 days;

[0104] (5) Post-processing process:

[0105] a. Filter pressing: The fermented liquid is passed through a filter press to separate the wine from the residue, and the wine is transferred to a wine storage tank;

[0106] b. Add slurry: add 60% vol or more of the liquor soaked in health-preserving herbs to the liquor;

[0107] c. Aging and blending: After adding pulp, the alcohol tank is sealed and aged for 3 months. The sealing standards are: alcohol content 7-16%vol, sugar content 5-15Bx, acidity 0.2-0.5g / L. Then, blending is carried out to control the sugar content ≥13Bx10, the yellow wine alcohol content ≥15%vol, and the yellow wine total acidity ≥0.5g / L.

[0108] d. Filtration and filling: Use PP surface filter to filter, then fill, code and affix product anti-counterfeiting code;

[0109] e. Inspection and delivery: Finished products are stored and shipped after inspection to ensure they meet national standards.

[0110] The rice wine obtained from Examples 1-3 above has a rich aroma derived from a combination of red dates, red yeast rice, and medicinal herbs. It is soft and mellow on the palate, with a sweet and soft top note, a blend of medicinal and rice aromas in the middle, and a lingering fruity aftertaste. Through process innovations such as roasted grain pre-gelatinization, staged enzymatic hydrolysis, and composite bacterial strain collaborative fermentation, the present invention not only overcomes the bottlenecks of traditional rice wine production, which involves a long production cycle and high energy consumption, but also significantly improves raw material utilization, effectively reducing raw material waste and steam energy consumption. Furthermore, the deep integration of red date polysaccharides, monascus, and active ingredients from medicinal herbs gives the product modern health benefits, such as antioxidant and lipid-lowering properties, which aligns with the trend of upgrading healthy consumption.

[0111] This process combines high efficiency, functionality and stability, and has broad market prospects. The medicinal and edible properties of health-preserving rice wine meet the health needs of sub-healthy people. The short-cycle and low-cost production advantages can quickly achieve large-scale mass production, and it has high commercial transformation potential.

[0112] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

[0113] The present invention and its embodiments are described above. Such description is not restrictive. The drawings show only one embodiment of the present invention, and actual applications are not limited thereto. In short, if a person skilled in the art is inspired by the above, and does not deviate from the purpose of the present invention, any method and embodiment similar to the technical solution without creative design shall fall within the scope of protection of the present invention.

Claims

1. A brewing process for yellow rice wine and dew wine with both medicinal and edible properties, characterized by: The following steps are involved: (1) Raw material pretreatment: a. Raw material selection: Glutinous rice, rice, yellow millet or yellow millet are selected as raw materials and the materials are inspected and accepted according to national standards; b. Stir-frying: Stir-fry the raw materials until they are yellow but not burnt, blackened or carbonized; c. Crushing: crush the raw materials and pass them through a 1-3mm sieve to crush the dried red dates; (3) Saccharification process: a stew material: 1000kg crushed raw materials and 25-50kg crushed dry red dates, 3000-4000kg water mixed, the solid-liquid mixture was pumped into a stainless steel tank, the mash material was stirred evenly, stewed for 2 hours; b. Starch gelatinization: Add 4kg of high-temperature resistant α-amylase, open the high-temperature steam valve to let in steam, and when the temperature of the mash liquid rises to 60-65°C, add another 4kg of high-temperature resistant α-amylase; c. Liquefaction of starch: Continue stirring and heating until the temperature of the mash reaches 90-95°C, and continue stirring for 35 minutes; d. Inactivate enzymes and cool down: When the temperature of the mash reaches 97°C, keep it for 25 minutes to inactivate enzymes, then close the high-temperature steam valve and open the cooling water valve to cool the mash to 60-65°C. e. Saccharification: Maintain the temperature at 60-65°C, add 16kg of liquid saccharifying enzyme and 30-50kg of sugar, stir the mash continuously, and maintain the saccharification time for 1 hour ± 10 minutes; One hour after adding saccharifying enzyme, the cooling valve was opened and the mash liquid was sampled to determine the sugar content; Rapidly cool to 30℃±1℃, stir and mix, add 25kg of Daqu, 10kg of Rhizopus, and 15kg of Red Yeast; Take 50kg of the saccharification liquid and put it into the batching tank. Heat it to 28-30℃. Add 0.5kg of dry yeast and activate it for 10-20 minutes. When foaming occurs, it indicates that the activation is complete. Add the activated liquid into the saccharification tank cooled to 28-30℃ and stir evenly. (4) Alcohol fermentation: a. Aerobic fermentation: After saccharification, the mash is poured into the alcohol fermentation tank, the temperature is controlled at 30-32℃, and the fermentation is carried out in an open air for 24±2 hours; b. Anaerobic fermentation: After reaching the high foaming stage, the tank mouth is sealed for alcohol fermentation, and the alcohol fermentation time is 18 days; (5) Post-processing process: a. Filter pressing: The fermented liquid is passed through a filter press to separate the wine from the residue, and the wine is transferred to a wine storage tank; b. Add slurry: add 60% vol or more of the liquor soaked in health-preserving herbs to the liquor; c. Aging and blending: The alcohol after pulping is sealed in a tank and aged for 3 months, and then blending is carried out; d. Filtration and filling: Use PP surface filter to filter, then fill, code and affix product anti-counterfeiting code; e. Inspection and delivery: Finished products are stored and shipped after inspection to ensure they meet national standards.

2. The brewing process of the health-preserving yellow rice wine rich in multiple medicinal and edible ingredients according to claim 1, characterized in that: The steam pressure is ≥0.2 MPa.

3. The brewing process of the health-preserving yellow rice wine rich in multiple medicinal and edible ingredients according to claim 2, characterized in that: The numerical standard for the sugar content detection is 10%-20%.

4. The brewing process for the health-preserving yellow rice wine rich in multiple medicinal and edible ingredients according to claim 3, characterized in that: When the dry yeast activity is low or the temperature is low, the added amount is adjusted to 2 kg.

5. The brewing process of the health-preserving yellow rice wine rich in multiple medicinal and edible ingredients according to claim 4 is characterized by: The sealing standards of the anaerobic fermentation process are: alcohol content 7-16% vol, sugar content 5-15Bx, and acidity 0.2-0.5g / L.

6. The brewing process for the health-preserving yellow rice wine rich in multiple medicinal and edible ingredients according to claim 5, characterized in that: During the blending process, the sugar content is controlled to be ≥10Bx, the alcohol content of the rice wine is ≥15% vol, and the total acidity of the rice wine is controlled to be ≥0.5 g / L.

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