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Preparation method of tartary buckwheat yellow koji rice wine

A technology for tartary buckwheat and rice wine is applied in the field of brewing technology, which can solve the problems such as insufficient utilization of tartary buckwheat raw materials, and achieve the effects of delaying aging, reducing production energy consumption and simple operation.

Pending Publication Date: 2015-12-02
CHENGDU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the distillation production process of tartary buckwheat wine, functional components such as these flavonoids and trace elements in the fermentation material cannot enter the distillation product, and the raw material of tartary buckwheat cannot be fully utilized.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] (1), prepare medicinal song

[0018] Insert the Aspergillus flavus into the solid medium with an inoculation amount of 1%; add fine powder of Chinese herbal medicines with a mass fraction of 0.6% and cultivate at 35°C for 2 days, and when a large amount of white hyphae are formed on the culture bottle, the bacteria silk body. Then collect the liquid with bacterial species in the culture medium to obtain medicinal koji.

[0019] Among them, the fine powder of Chinese medicinal materials is obtained by mixing, pulverizing and sieving 50 parts of tartary buckwheat, 4 parts of wolfberry, 8 parts of ginseng, 12 parts of Schisandra chinensis, 4 parts of Radix Ophiopogon japonicus, 20 parts of kudzu root, 16 parts of hawthorn and 9 parts of notoginseng.

[0020] (2), steam the fermentation substrate rice and spread out to cool down to 28°C, mix in 6% medicinal koji by weight of steamed rice, insert 0.6% yeast for natural fermentation, control the fermentation temperature to b...

Embodiment 2

[0022] (1), prepare medicinal song

[0023] Put Aspergillus flavus into the solid medium, the inoculum amount is 1%; add fine powder of Chinese herbal medicines with a mass fraction of 1% and cultivate at 36°C for 2 days, when a large amount of white hyphae are formed on the culture bottle, the bacteria silk body. Then collect the liquid with bacterial species in the culture medium to obtain medicinal koji.

[0024] Among them, the fine powder of Chinese medicinal materials is obtained by mixing, pulverizing and sieving 80 parts of tartary buckwheat, 16 parts of wolfberry, 22 parts of ginseng, 28 parts of Schisandra chinensis, 15 parts of Radix Ophiopogon japonicus, 4 parts of kudzu root, 19 parts of hawthorn and 20 parts of notoginseng.

[0025] (2), steam the fermented rice and spread it out to cool down to 26°C, add 10% koji by weight of the steamed rice, add 0.6% yeast to ferment naturally, control the fermentation temperature to about 26°C, and ferment for 12 sky. Afte...

Embodiment 3

[0027] (1), prepare medicinal song

[0028] Insert the Aspergillus flavus into the solid medium, the inoculum amount is 1%; add fine powder of Chinese herbal medicines with a mass fraction of 1.2% and cultivate at 36°C for 2 days, when a large amount of white hyphae are formed on the culture bottle, the bacteria silk body. Then collect the liquid with bacterial species in the culture medium to obtain medicinal koji.

[0029] Among them, the fine powder of Chinese medicinal materials is obtained by mixing, pulverizing and sieving 100 parts of tartary buckwheat, 20 parts of wolfberry, 30 parts of ginseng, 12 parts of Schisandra chinensis, 4 parts of Radix Ophiopogon japonicus, 14 parts of kudzu root, 9 parts of hawthorn and 10 parts of notoginseng.

[0030] (2), steam the fermented rice and spread it out to cool down to 26°C, add 10% koji by weight of the steamed rice, add 1% yeast to ferment naturally, control the fermentation temperature to be about 26°C, and ferment for 12 ...

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PUM

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Abstract

The invention discloses a preparation method of tartary buckwheat yellow koji rice wine. The method comprises the following steps: inoculating Aspergillus flavus into a medium according to an inoculation amount of 0.5-2%; adding traditional Chinese medicinal material fine powder with the mass fraction of 0.5-2%, and culturing to generate mycelia; collecting a liquid carrying strain in the medium to obtain medicinal koji; and steaming a fermentation substrate, mixing the steamed substrate with the medicinal koji and yeast, naturally fermenting, squeezing, filtering, and disinfecting to obtain the tartary buckwheat yellow koji rice wine. Tartary buckwheat and other traditional Chinese medicinal materials are co-fermented under the action of Aspergillus flavus, yeast is added to ferment the fermentation substrate rice or other cereals in order to prepare the yellow rice wine with health functions, effective components of tartary buckwheat and the traditional Chinese medicinal materials are maximally reserved, and new functional components are generated through the fermentation process.

Description

technical field [0001] The invention relates to the technical field of brewing technology, in particular to a preparation method of tartary buckwheat rice wine. Background technique [0002] Tartary buckwheat is tartary buckwheat, which belongs to the genus of Dicotyledonaceae Buckwheat. Its scientific name is Tartarian Buckwheat (Tartarian Buckwheat). Medicinal and edible crops. According to the "Compendium of Materia Medica" records: tartary buckwheat is bitter in taste, cold in nature, can strengthen the intestines and stomach, benefit energy, maintain spirit, benefit eyes and ears, and refine the five internal organs; in "Qian Jin Yao Fang", "Chinese Medicine Dictionary" and related documents There are records about tartary buckwheat: it can soothe the nerves, activate qi and blood, lower qi and widen the intestines, clear away heat, swelling and pain, dispel accumulation and stagnation, clear the intestines, moisten the intestines, laxative, relieve cough, relieve asth...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A61K36/8968A61P39/06A61P9/00A61P3/06C12R1/67
CPCA61K36/258A61K36/488A61K36/57A61K36/70A61K36/734A61K36/79A61K36/815A61K36/8968C12G3/02A61K2300/00
Inventor 雨田赵钢邹亮郭晓恒彭镰心赵江林向达兵万燕谭茂玲
Owner CHENGDU UNIV
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