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Phellinus igniarius and folium mori rice wine and preparation method thereof

A technology of phellinus and mulberry leaves, which is applied in the field of food processing, can solve the problems of not having the taste of brewed wine, not suitable for industrial production, and weak health care functions, and achieves the removal of bitter taste, shortening the fermentation time, and the aroma of mulberry leaves and wine Incense pure effect

Inactive Publication Date: 2016-04-06
合肥市包河区大圩花果园武鸡繁育场
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, mulberry leaf wine is mostly blended with mulberry leaf extract, which does not have the mellow taste of brewed wine, and has a bitter taste and weak health care function, so it is not suitable for industrial production

Method used

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Examples

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Comparison scheme
Effect test

Embodiment Construction

[0015] A Phellinus mulberry leaf rice wine is made from the following raw materials in parts by weight:

[0016] Rice 350, Frosted Mulberry Leaves 18, Coconut Meat 2, Fresh Peas 6, Red Bell Pepper 5, Jellyfish Skin 6, Phellinus 3, Apple Skin 2, Ligustrum 1, Jasmine 1.2, Maltodextrin 0.25, Marley Yeast 4 , appropriate amount of water.

[0017] The preparation method of described a kind of Phellinus mulberry leaf rice wine, comprises the following steps:

[0018] (1) After rinsing the frosted mulberry leaves with clean water, leave them to wither at room temperature for 4 hours, and then transfer them to a steam-type greening machine to remove bitterness for 50 seconds at 100°C; place the frosted mulberry leaves after the bitterness removal Dried in a continuous dryer at 120°C for 25 minutes, then pulverized after discharging, and passed through a 100-mesh sieve;

[0019] (2) Put the maltodextrin in 30 times of water and stir until it is completely dissolved to obtain a maltod...

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PUM

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Abstract

The invention discloses phellinus igniarius and folium mori rice wine. The phellinus igniarius and folium mori rice wine is prepared from the following raw materials in parts by weight: 350 to 400 parts of rice, 18 to 20 parts of frostbitten folium mori, 2 to 4 parts of coconut, 6 to 7 parts of fresh peas, 5 to 8 parts of red bell peppers, 6 to 9 parts of sea blubber skin, 3 to 4 parts of phellinus igniarius, 2 to 3 parts of apple peel, 1 to 1.2 parts of glossy privet fruits, 1.2 to 1.4 parts of jasmine flowers, 0.25 to 0.3 part of maltodextrin, 4 to 5 parts of Marley yeast and a right amount of water. According to the whellinus igniarius and folium mori rice wine, auxiliary materials including the coconut and the like have the functions of tonifying deficiency, strengthening, tonifying qi and dispelling wind, and traditional Chinese medicines including the phellinus igniarius and the like have the effects of adjusting the seasoning and benefiting five internal organs.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a Phellinus mulberry leaf rice wine and a preparation method thereof. Background technique [0002] Mulberry leaves can not only be used to raise silkworms, but also can be used as medicine. The medicinal use of mulberry leaves was first recorded in "Shen Nong's Materia Medica": mulberry leaves are cold in nature, bitter in taste, return to the lung and liver meridians, and have the effects of dispelling wind and heat, cooling blood and improving eyesight. Mulberry leaves are better for those who are old and have experienced frost, and they want to have full energy and strength, so they are used as medicine. Winter mulberry leaves: also known as frost leaves. Mulberry leaves are rich in nutrition, mainly containing coumarins, phenolic substances, flavonoids, 18 kinds of amino acids and 7 kinds of vitamins needed by the human body, and also contain trace elements such as ...

Claims

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Application Information

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IPC IPC(8): C12G3/02A61K36/889A61P1/14A61K35/614
CPCC12G3/02A61K35/614A61K36/07A61K36/47A61K36/48A61K36/605A61K36/63A61K36/638A61K36/73A61K36/889
Inventor 余少武
Owner 合肥市包河区大圩花果园武鸡繁育场
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