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Processing technology of zingiber mioga yellow wine

A processing technology and a technology of Henghe, which is applied in the field of processing technology of Henghe rice wine, can solve the problems such as no reports, concentrated market cycles of Henghe, and inability to supply demand throughout the year, and achieve the effect of improving the utilization rate.

Inactive Publication Date: 2016-04-13
彭常安
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the concentration of the harvest season of the scallops, the listing cycle of the scallops is concentrated, and the demand cannot be supplied throughout the year. To solve this defect, it is necessary to process the scallops into products to ensure the annual supply of the scallops.
At present, the lotus is used to make food such as pickles or pickles, but the lotus is used as a raw material to process the lotus rice wine, and no relevant reports have been seen

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1: a kind of processing technology of lotus rice wine, adopts the following steps:

[0019] A. Pretreatment of lotus root: select mature and complete lotus root, wash it with water, and squeeze it into lotus juice and lotus residue with a press;

[0020] B. Glutinous rice dipping: After removing impurities from the glutinous rice, soak it in water for 48 hours at room temperature;

[0021] C, cooking: cooking the soaked glutinous rice, the cooking time is 15min;

[0022] D. Pre-fermentation: Sprinkle 3.5kg of lotus juice into 10kg of cooked glutinous rice, add koji and distiller's mother and drop them into the pre-fermentation tank together, and carry out pre-fermentation at 25°C. The fermentation time is 6 days, until the product temperature When the temperature rises to 35°C, start raking, and start raking once every 6 hours;

[0023] E. Post-fermentation: Transfer 10kg of the pre-fermented feed liquid to the post-fermentation tank, and add 2.5kg of lotus...

Embodiment 2

[0028] A kind of processing technology of lotus rice wine, it is characterized in that: adopt following steps:

[0029] A. Pretreatment of lotus root: select mature and complete lotus root, wash it with water, and squeeze it into lotus juice and lotus residue with a press;

[0030] B. Glutinous rice soaking: After removing impurities from the glutinous rice, soak it in water for 60 hours at room temperature;

[0031] C, cooking: steaming the soaked glutinous rice, the cooking time is 18min;

[0032] D. Pre-fermentation: Sprinkle 4kg of lotus juice into 6kg of cooked glutinous rice and 4kg of cooked black rice, add distiller's yeast and distiller's mother and drop them into the pre-fermentation tank together, and add 0.1kg of vitamin C. During the pre-fermentation, the fermentation time is 5 days, and when the temperature of the product rises to 35°C, the rake is opened, and the rake is opened every 7 hours;

[0033] E. Post-fermentation: Transfer 10kg of the pre-fermented fe...

Embodiment 3

[0038] A kind of processing technology of lotus rice wine, it is characterized in that: adopt following steps:

[0039] A. Pretreatment of lotus root: select mature and complete lotus root, wash it with water, and squeeze it into lotus juice and lotus residue with a press;

[0040] B. Glutinous rice dipping: After removing impurities from the glutinous rice, soak it in water for 72 hours at room temperature;

[0041] C, cooking: steaming the soaked glutinous rice, the cooking time is 20min;

[0042] D, pre-fermentation: Sprinkle 4.5 kg of lotus juice in 9 kg of cooked glutinous rice and 1 kg of cooked purple rice, add distiller's yeast and distiller's mother and drop them into the front fermenter together, and add 0.2 kg of wolfberry powder, at 30 The pre-fermentation is carried out at ℃, the fermentation time is 4 days, and when the temperature of the product rises to 35 ℃, the rake is opened, and the rake is opened every 8 hours;

[0043] E. Post-fermentation: Transfer 10k...

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PUM

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Abstract

The invention discloses a processing technology of zingiber mioga yellow wine. The processing technology comprises the steps of zingiber mioga processing, glutinous rice processing, cooking, primary fermentation, after fermentation, expression filtration, blending and heating, and is characterized in that zingiber mioga juice is separated from zingiber mioga residue, the zingiber mioga juice is added for primary fermentation and the zingiber mioga residue is added for after fermentation, so that nutrient substances of zingiber mioga can be fully retained in the yellow wine finished product, the utilization ratio of zingiber mioga is increased, and the yellow wine further has the efficacies of deswelling, detoxifying, relieving cough, eliminating phlegm and the like.

Description

[0001] Original application number: 201410230299X. [0002] The filing date of the original case: May 28, 2014. technical field [0003] The invention relates to a processing technology of yellow rice wine, in particular to a processing technology of lotus rice wine. Background technique [0004] Ginger: Also known as monkey ginger and wild ginger, it is a subtropical perennial herb of the Zingiberaceae genus. It has a slightly sweet taste and rich nutrition. "Guizhou Folk Prescription Collection" records: "Tongjinhuoxue, but also antitussive and expectorant, external use can pull out poison, reduce sores." It is a precious wild vegetable. Due to the concentrated harvesting season of scallops, the listing cycle of scallops is concentrated, and the demand cannot be supplied throughout the year. In order to solve this defect, it is necessary to process scallops into products to ensure the annual supply of scallops. At present, the lotus is made into foods such as pickles or ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 彭常安
Owner 彭常安
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