A kind of co-fermented maca rice wine and processing method thereof
A processing method and co-fermentation technology, applied in the field of co-fermentation maca rice wine and its processing, can solve the problems of unsatisfactory nutritional components, low utilization rate of maca, hot alcohol, etc., and achieve stable and significant efficacy and high utilization rate , the effect of wine body stabilization
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment 1
[0040] 1) 140 parts (parts by mass, parts by mass) of glutinous rice before and after the winter solstice are pre-fermented by soaking rice, steaming rice, adding 10 parts of wheat koji and 1 part of distiller's mother.
[0041] 2) 10 portions of maca are ultrafinely pulverized, added to the large vat that has been fermented before, stirred evenly, then divided into small vats, and placed at 4°C for co-fermentation.
[0042] 3) 0.6 part of okra, 0.3 part of reed root, 0.2 part of gardenia, 0.2 part of fenugreek, 0.4 part of bamboo leaves, crushed to 4 mesh, soaked in 55% (volume percentage, the following are volume percentage) alcohol aqueous solution for 18 hours, heated to reflux Extract three times, combine the extracts, and concentrate under reduced pressure to form a concentrated juice.
[0043] 4) The co-fermented maca co-fermented rice wine is pressed, decocted, and added to the concentrated juice; adjust the taste, filter, and finish the product.
Embodiment 2
[0045] 1) Before and after the winter solstice, 140 parts of glutinous rice were soaked, steamed, and 10 parts of wheat koji and 1 part of wine mother were added for pre-fermentation.
[0046] 2) 15 parts of maca were ultrafinely pulverized, added into the large vat that had been fermented before, stirred evenly, then divided into small vats, and placed at 8°C for co-fermentation.
[0047] 3) 0.6 part of okra, 0.3 part of reed root, 0.2 part of gardenia, 0.2 part of fenugreek, 0.4 part of bamboo leaves, cut into sections and crushed to 20 mesh, soaked in 55% alcohol aqueous solution for 18 hours, heated and refluxed for three times, combined the extracts, and reduced Concentrate into concentrated juice.
[0048] 4) The co-fermented maca co-fermented rice wine is pressed, decocted, and the concentrated juice is added. Adjust the taste, filter, finished product.
Embodiment 3
[0050] 1) After the beginning of winter, 140 parts of glutinous rice are soaked, steamed, and 10 parts of wheat koji and 1 part of wine mother are added for pre-fermentation.
[0051] 2) 25 parts of Maca were ultrafinely pulverized, added into the large vat that had been fermented before, stirred evenly, then divided into small vats, and placed in 12°C for co-fermentation.
[0052] 3) 0.6 part of okra, 0.3 part of reed root, 0.2 part of gardenia, 0.2 part of fenugreek, 0.4 part of bamboo leaves, cut into pieces and crushed to 100 mesh, soaked in 55% alcohol aqueous solution for 18 hours, heated and refluxed for three times, combined the extracts, and reduced pressure Concentrate into a concentrated juice.
[0053] 4) The co-fermented maca co-fermented rice wine is pressed, decocted, and the concentrated juice is added. Adjust the taste, filter, finished product.
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
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