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Production process of radix puerariae health-care yellow wine

A kind of craft and rice wine technology, which is applied in the preparation of alcoholic beverages, food preparation, food science, etc., can solve the problems of not being fully utilized, and achieve the effect of mellow smell, harmonious wine body, mellow and refreshing wine taste

Inactive Publication Date: 2010-06-30
何钦祥
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is often only used as a raw material for extracting starch or flavonoids, and has not been fully utilized

Method used

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Experimental program
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Effect test

Embodiment 1

[0008] Pueraria lobata, corn, and glutinous rice are fed according to the designed weight ratio (1:1:2), Xiaoqu is added according to the ratio of 3% of the total weight of raw materials, and pure-bred Aspergillus niger is added according to the ratio of 4%, and 2% glucose solution is used for dry yeast Saccharomyces cerevisiae After activating for 1 hour, the material temperature was cooled to 28°C. Add activated yeast liquid according to the proportion of 2% of the total weight of raw materials, stir evenly, put into tanks for fermentation. The temperature when the fermentation raw materials fall into the tank is 26-28°C. About 12 hours after falling into the tank, the temperature begins to rise and enters the main fermentation stage. At this time, the fermentation temperature must be controlled at 30-31°C, and the main fermentation lasts for 5 days. After the main fermentation, the wine mash is moved into the post-fermentation tank for post-fermentation. The temperature a...

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Abstract

The invention discloses radix puerariae health-care yellow wine which adopts a brewing process of yellow wine and takes radix puerariae, corn and glutinous rice as main raw materials. The radix puerariae health-care yellow wine is characterized in that the proportion of the radix puerariae to the corn to the glutinous rice is 1:1:2. The radix puerariae health-care yellow wine is prepared by mainly fermenting for 5 days at 30-31 DEG C and then fermenting statically for 25 days at 15-18 DEG C. The product has yellow-orange, clear and transparent vinosity, mellow, sweet and cool vinosity, mellow and aromatic smell, harmonious wine body and unique aftertaste of the taste of radix puerariae yellow wine.

Description

technical field [0001] The invention relates to a rice wine production process. Background technique [0002] Pueraria lobata is the dried root of the perennial deciduous vine of the leguminous family Pueraria lobata. It belongs to the items published by the Ministry of Health as both food and medicine. It contains a variety of minerals, amino acids, vitamins and flavonoids that are necessary for the human body. Pueraria flavonoids have a variety of pharmacological effects such as treating cardiovascular and cerebrovascular diseases, preventing arteriosclerosis, anti-cancer, anti-inflammation, relaxing smooth muscle, and hangover. It is often only used as a raw material for extracting starch or flavonoids, and has not been fully utilized. Making full and reasonable use of local kudzu root resources and developing products with health care functions is to provide a way for local farmers to get rich. Contents of the invention [0003] The technical problem to be solved by ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29C12G3/04A23L33/00
Inventor 何钦祥
Owner 何钦祥
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