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Rice wine and brewing method thereof

A technology for rice wine and rice wine koji, applied in the field of rice wine production, can solve the problems of single taste, no rice wine, single nutrition, etc., and achieve the effects of improving quality and quality, enhancing health care effect, and improving quality

Inactive Publication Date: 2015-08-19
安顺市西秀区春实绿化苗木有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, traditional rice wine has the limitations of single nutrition and single taste, and there is no technical scheme for preparing rice wine by combining tea, Panax notoginseng, musk, seaweed, licorice and glutinous rice.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of rice wine, its raw material composition counts by weight 2kg of green tea, 1kg of black tea, 0.05kg of rice wine koji, 10kg of glutinous rice, 1kg of notoginseng, 3kg of musk, 0.1kg of seaweed.

[0028] The brewing method of the rice wine comprises the following steps:

[0029] (1) After mixing green tea and black tea evenly according to the weight ratio, sprinkle 3% of the weight of green tea into it, the temperature of the water is 40°C, and then place the mixed tea in an environment with a temperature of 35°C for 10 minutes , then put it in a kneading machine and knead it for 30 minutes, then add panax notoginseng, musk and seaweed to it in turn, and continue kneading for 10 minutes, then put it in an environment with a temperature of 30 ° C for 10 minutes to stand for fermentation treatment, and wait for use ;

[0030] (2) Soak the glutinous rice in 1% salt water for 20 minutes, filter the salt water, soak the glutinous rice in water for 3 hours, then fil...

Embodiment 2

[0034] A kind of rice wine, its raw material composition is green tea 3kg, black tea 3kg, rice wine koji 0.35kg, glutinous rice 15kg, notoginseng 3kg, musk 5kg, seaweed 0.5kg.

[0035] The brewing method of the rice wine comprises the following steps:

[0036] (1) After mixing the green tea and black tea evenly according to the weight ratio, sprinkle 11% of the green tea weight water therein, the temperature of the water is 60°C, and then place the mixed tea in an environment with a temperature of 55°C for 15min , then put it in a kneading machine and knead it for 40 minutes, then add Panax notoginseng, musk and seaweed in turn, and continue kneading it for 20 minutes, then put it in an environment with a temperature of 50 ° C for 30 minutes and leave it to ferment for 30 minutes. ;

[0037] (2) Soak the glutinous rice in 3% salt water for 30 minutes, filter the salt water, soak the glutinous rice in water for 5 hours, filter the water, put the glutinous rice in a steamer, an...

Embodiment 3

[0041] A kind of rice wine, its raw material composition is green tea 2.5kg, black tea 2kg, rice wine koji 0.15kg, glutinous rice 13kg, Panax notoginseng 2kg, musk 4kg, seaweed 0.3kg. The raw material components also include licorice, wherein the dosage of licorice is ≤ half of that of seaweed, and the dosage in this embodiment is 0.15 kg.

[0042] The brewing method of the rice wine comprises the following steps:

[0043] (1) After mixing green tea and black tea evenly according to the proportion by weight, sprinkle 5% of the weight of green tea with water, the temperature of the water is 50°C, and then place the mixed tea in an environment with a temperature of 45°C for 13min , then put it in a kneading machine and knead it for 35 minutes, then add panax notoginseng, musk and seaweed to it in turn, and continue kneading for 15 minutes, then put it in an environment with a temperature of 40 ° C for 20 minutes of static fermentation treatment, and wait for use ;

[0044] (2)...

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PUM

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Abstract

The invention relates to the technical field of rice wine production and in particular relates to rice wine and a brewing method thereof. The rice wine is prepared by proportioning and combining green tea, black tea, rice wine starter, sticky rice, pseudo-ginseng, musk and seaweed; in combination with the restriction of process parameters in the preparation process, especially the process of adding the treated green tea, black tea, pseudo-ginseng, musk and seaweed to the semi-fermented glutinous rice, nutrient elements in the tea are appropriately combined with nutrient elements in the wine, and furthermore, a tea drinking effect also can be produced in the wine drinking process and the wine drinking health care effect can be enhanced.

Description

technical field [0001] The invention relates to the technical field of rice wine production, in particular to a rice wine and a brewing method thereof. Background technique [0002] Rice wine is a kind of sweet rice wine fermented from steamed glutinous rice mixed with yeast. Rice wine is rich in vitamins, glucose, amino acids and other nutrients. After drinking, it can appetize and refresh your mind. It also has the functions of invigorating qi, nourishing blood, nourishing yin and tonifying kidney. It is beneficial for puerpera and women to eat more during menstruation; rice wine can help blood circulation and promote metabolism , has the effect of nourishing the skin and so on. [0003] But traditional rice wine has the limitation of single nutrition and single taste, and there is no technical scheme for preparing rice wine by combining tea, Panax notoginseng, musk, seaweed, licorice and glutinous rice. Contents of the invention [0004] The purpose of the present inv...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A61K36/82A61P39/06A61P29/00A61P7/04A61P37/04A61K35/55
CPCA61K35/55A61K36/03A61K36/258A61K36/82C12G3/02A61K2300/00
Inventor 邱锋
Owner 安顺市西秀区春实绿化苗木有限公司
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