Intestine-moistening sesame and mulberry leaf rice wine and making method thereof

A technology for mulberry leaves and rice wine, which is applied in the field of food processing, can solve the problems of not having the taste of brewed wine, being unsuitable for industrial production, and not having strong health care functions, so as to achieve removal of bitter taste, shortening fermentation time, and aroma of mulberry leaves and wine. pure effect

Inactive Publication Date: 2016-04-20
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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Embodiment Construction

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

[0016] Rice 350, frost mulberry leaves 18, highland barley powder 3, oat kernel 3, white sesame 8, duck celery 5, buckwheat leaves 2.5, loofah 1, licorice 1.3, maltodextrin 0.25, Marley yeast 4, appropriate amount of water.

[0017] The preparation method of described a kind of sesame moistening intestines 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 d...

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Abstract

The invention discloses intestine-moistening sesame and mulberry leaf rice wine which is made from, by weight, 350-400 parts of rice, 18-20 art of frost mulberry leaves, 3-5 parts of highland barley flour, 3-5 parts of oat kernels, 8-9 parts of white sesame, 5-6 parts of cryptotaenia japonica hassk, 2.5-3 parts of buckwheat leaves, 1-1.2 parts of loofah sponge, 1.3-1.4 parts of liquorice roots, 0.25-0.3 part of maltodextrin, 4-5 parts of Mauri yeast and a proper amount of water. The white sesame and other auxiliary materials adopted in the method have the functions of enriching the blood and improving eyesight, dispelling the wind and moistening the intestines and resisting aging. The adopted loofah sponge and other Chinese herbal medicine have the effects of clearing away heat and toxin and clearing and activating the channels and collaterals.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a sesame-moistening 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 ...

Claims

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Application Information

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IPC IPC(8): C12G3/02A61K36/899A61P1/14
CPCC12G3/02A61K36/185A61K36/23A61K36/42A61K36/484A61K36/605A61K36/70A61K36/899
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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