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Anti-aging folium mori rice wine and preparation method thereof

An anti-aging and mulberry leaf technology is applied in the field of anti-aging mulberry leaf rice wine and its preparation, which can solve the problems of not having the taste of brewed wine, being unsuitable for industrial production, and not having strong health care function, and achieving removal of bitter taste and shortening of fermentation time. , mulberry leaf aroma and pure wine aroma

Inactive Publication Date: 2016-04-13
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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Effect test

Embodiment Construction

[0015] An anti-aging mulberry leaf rice wine is made from the following raw materials in parts by weight:

[0016] Rice 350, frost mulberry leaves 18, lemon pulp 8, betel nut taro 5, passionflower 6, honey 7, green tea 2.3, hawthorn 1.8, lotus leaf 1, maltodextrin 0.25, Marley yeast 4, water to taste.

[0017] The preparation method of described a kind of anti-aging 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 maltodextrin solution; spray the maltod...

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Abstract

The invention discloses an anti-aging folium mori rice wine. The anti-aging folium mori rice wine is prepared from, by weight, 350-400 part of rice, 18-20 parts of frost folium mori, 8-10 parts of lemon flesh, 5-8 parts of colocasia esculenta, 6-9 parts of passiflora caerulea, 7-8 parts of honey, 2.3-2.4 parts of green tea, 1.8-2 parts of crataegus pinnatifida, 1-1.2 parts of folium nelumbinis, 0.25-0.3 part of maltodextrin, 4-5 parts of Mauri yeast and an appropriate amount of water. Auxiliary ingredients such as passiflora caerulea have functions of helping to produce saliva and slake thirst, refreshing, reducing blood lipid and resisting to aging; and added traditional Chinese medicinal herbs such as crataegus pinnatifida have efficacy of promoting appetite and digestion and promoting blood circulation and removing blood stasis.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an anti-aging 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 a...

Claims

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Application Information

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IPC IPC(8): C12G3/02A61K36/899A61P39/06
CPCC12G3/02A61K35/644A61K36/185A61K36/605A61K36/62A61K36/734A61K36/752A61K36/82A61K36/889A61K36/899
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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