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Chinese yam yellow rice wine and preparation process thereof

A technology for Huai yam and rice wine, applied in the field of Huai yam rice wine and its preparation technology, can solve the problems of loss of nutrients and active components of Huai yam, discount of nutritional and health care value, etc., and achieves enhancement of human immunity, reduction of loss and nutritional value. high effect

Active Publication Date: 2014-03-12
河南老怀山药酒有限公司
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  • Claims
  • Application Information

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Problems solved by technology

Chinese patent document CN 102321512A discloses a Chinese yam rice wine and its preparation process, which adds Chinese yam to the traditional rice wine brewing raw materials. However, there are obvious defects in this method: the nutritional components and active components of the Chinese yam In the fermentation stage, the loss is relatively serious, and it is difficult to completely enter the wine body, and its nutritional and health care value is greatly discounted

Method used

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Examples

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Embodiment 1

[0024] Example 1 A yellow rice wine with Chinese yam is made by blending yellow rice wine and Chinese yam extraction wine at a volume ratio of 40:60. Steps to make: 5 parts of rice, 2 parts of wheat koji, 3 parts of Physalis water, 5 parts of water, the specific steps are as follows:

[0025] (1) Soaking and steaming rice: Wash the rice to remove impurities, soak it in water, let the water cover the rice by 10cm, soak it for 48-72 hours at 20°C-25°C, filter out the rice grains after soaking, and steam the rice so that it is not cooked. Rotten, loose and not mushy, no white heart inside, soft and hard shall prevail, and the filtered physalis water shall be used for later use;

[0026] (2) Saccharification and fermentation: steam rice and put it into the tank, add wheat koji, yeast, glucoamylase (yeast: 0.15%, glucoamylase: 0.18% and Physalis water, pre-ferment at 28°C for 30 days, after filling the altar post-fermentation at 20°C for 50 days;

[0027] (3) After pressing, ster...

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Abstract

The invention relates to a Chinese yam yellow rice wine which is prepared by blending a yellow rice wine and a Chinese yam extraction wine according to a volume ratio of 20-60: 80-40. The yellow rice wine is prepared from the raw materials consisting of 4 to 6 parts of rice, 1 to 2 parts of wheat koji, 2 to 4 parts of sour slurry, 4 to 6 parts of water and the like through the steps of rice soaking, rice steaming, diastatic fermentation, pressing and ageing. The Chinese yam extraction wine is prepared by carrying out cleaning, peeling, color protection, stewing and fragmentation on fresh Chinese yam, then carrying out extraction with liquor aged for more than 2 years for 25 to 35 d, carrying out pressing and carrying out ageing for half a year. According to the invention, active components in Chinese yam are utmostly extracted and reserved; the brewed Chinese yam yellow rice wine has comprehensive nutrient composition, a high nutritive value, full and harmonious taste and the functions of invigorating spleen, nourishing stomach, tonifying qi of lung and kidney; when frequently drunk, the Chinese yam yellow rice wine enables physiological functions of a human body to be recovered, enhances immunity of the human body, delays aging and prolongs a life span.

Description

technical field [0001] The invention relates to the technical field of wine making, in particular to a Chinese yam rice wine and a preparation process thereof. Background technique [0002] Chinese rice wine is a very good drinking wine with a long history. It is one of the three ancient wines in the world. It is known as "the best in the world" and "the crown of famous oriental wines". Yellow rice wine is liked by consumers in southern my country because it can help blood circulation, promote metabolism, and has the effects of nourishing blood and nourishing skin, promoting blood circulation and dispelling cold, dredging channels and collaterals. At present, with the rapid development of my country's economy, the improvement of people's quality of life and the enhancement of health awareness, consumers have transitioned from hobby to entertainment and appreciation of alcohol consumption. People are abandoning the bad drinking habits of being highly addicted to alcohol a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/04
Inventor 丁雷远丁向峰
Owner 河南老怀山药酒有限公司
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