Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Coix seed wine and making method thereof

A production method and technology of coix seed wine, which is applied in the field of coix seed wine and its production, can solve the problems of heavy nutritional loss, easy spicy taste, and topping, etc.

Active Publication Date: 2014-03-19
贵州省黎平县侗乡米业有限公司
View PDF6 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a kind of barley wine and its preparation method, which solves the problems in the prior art that the wine yield of barley wine is low, the nutritional loss is heavy, and it is easy to be spicy and sticky.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Coix seed wine and making method thereof
  • Coix seed wine and making method thereof
  • Coix seed wine and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Raw material proportioning by weight:

[0040] 40 parts of barley; 38 parts of Xianghe glutinous rice; 15 parts of sorghum; 7 parts of rice husk.

[0041] Production Method:

[0042] (1) Mixing, stirring and soaking of raw materials, and draining:

[0043]Take barley, fragrant grass glutinous rice, sorghum, and rice husk in proportion by weight, mix them well, soak them in warm water at 40°C for 120 minutes, then remove them and filter them dry for 60 minutes;

[0044] (2) After steaming, take it out and let it dry:

[0045] Steam the dried raw material mixture in step (1) at 150°C for 60 minutes, then take it out and let it dry for 180 minutes;

[0046] (3) Add shochu koji and stir evenly, saccharify and ferment:

[0047] Add Xiaoxian brand shochu koji, which accounts for 0.5% of the mass of the air-drying material, to the air-drying material obtained in step (2), stir evenly, and send it to the saccharification tank for accumulation and saccharification. After the...

Embodiment 2

[0053] Raw material proportioning by weight:

[0054] 38 parts of barley; 42 parts of Xianghe glutinous rice; 16 parts of sorghum; 8 parts of rice husk.

[0055] Production Method:

[0056] (1) Mixing, stirring and soaking of raw materials, and draining:

[0057] Take barley, fragrant grain glutinous rice, sorghum, and rice husk in proportion by weight, mix them well, soak them in warm water at 39°C for 115 minutes, then take them out and filter them dry for 50 minutes;

[0058] (2) After steaming, take it out and let it dry:

[0059] Steam the dried raw material mixture in step (1) at 1445°C for 55 minutes, then take it out and let it dry for 175 minutes;

[0060] (3) Add shochu koji and stir evenly, saccharify and ferment:

[0061] Add shochu koji, which accounts for 0.4% of the mass of the air-drying material, to the air-drying material obtained in step (2), stir evenly, and send it to the saccharification tank for accumulation and saccharification. After the saccharifi...

Embodiment 3

[0067] Raw material proportioning by weight:

[0068] 39 parts of Job's tears; 41 parts of Xianghe glutinous rice; 17 parts of sorghum; 9 parts of rice husk.

[0069] Production Method:

[0070] (1) Mixing, stirring and soaking of raw materials, and draining:

[0071] Take barley, fragrant grass glutinous rice, sorghum, and rice husk in proportion by weight, mix them well, soak them in warm water at 38°C for 110 minutes, then take them out and filter them dry for 55 minutes;

[0072] (2) After steaming, take it out and let it dry:

[0073] Steam the dried raw material mixture in step (1) at 155°C for 65 minutes, then take it out and let it dry for 185 minutes;

[0074] (3) Add shochu koji and stir evenly, saccharify and ferment:

[0075] Add Xiaoxian brand shochu koji, which accounts for 0.6% of the mass of the air-drying material, to the air-drying material obtained in step (2), stir evenly, and then send it to the saccharification tank for accumulation and saccharificati...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
diameteraaaaaaaaaa
Login to View More

Abstract

The invention discloses a coix seed wine and making method thereof, and the invention uses coix seed, Kam sweet rice, sorghum and rice husk as raw materials; the method comprises the following steps: mixing and stirring raw materials, immersing and draining; fetching and airing steamed materials; adding liquor yeast, uniformly stirring, saccharifying and fermenting; distilling and obtaining 45-degree bulk wine; filtering, blending, examining, packing and obtaining the product. The coix seed wine has high quality, soft, sweet and pure mouthfeel, abundant nutrition and little loss with dietotherapy health care effect and without spicy feel on mouth and dizzy feel in head. The making method has proper raw material selection and ratio, and special wine making technology is matched with, thereby realizing good saccharification effect and fermentation effect with high wine yield, and produced coix seed wine contains a plurality of beneficial components with good sense quality and abundant taste sense with spleen invigorating, lung tonifying, heat clearing and promoting urination and other efficacies.

Description

technical field [0001] The invention relates to barley wine and a preparation method thereof. Background technique [0002] Barley (Latin name SemenCoicis, English name CoixSeed), also known as Coix Seed, Yimi, Yiren, native corn, barley, Qishi, barley, Huihuimi, rice kernel, Liuguzi, is a dual-purpose medicine and food. Sweet, light, slightly cold, has the effects of diuresis and swelling, invigorating the spleen and removing dampness, relaxing tendons and eliminating numbness, clearing away heat and pus, and is a commonly used medicine for diuresis and dampness. Barley is another beauty food, and regular consumption can keep the skin lustrous and delicate. Barley wine is usually brewed from barley and glutinous rice through the fermentation process of sweet rice wine. It contains a variety of vitamins and essential amino acids for the human body. effect. However, in the prior art, due to unreasonable process conditions such as selection of raw materials, saccharificatio...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04C12G3/02
Inventor 翟洪平石承义刘荣贵
Owner 贵州省黎平县侗乡米业有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com