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Method for making polygonum multiflorum rice wine

A production method and technology of Polygonum multiflorum, applied in the field of wine brewing, can solve the problems of low utilization rate and poor taste of Polygonum multiflorum, and achieve the effect of improving taste and quality and improving utilization rate.

Inactive Publication Date: 2016-08-24
三江县善茶轩工艺品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The problem to be solved by the present invention is to provide a method for making Polygonum multiflorum rice wine, so as to solve the problems of poor taste and low utilization rate of Polygonum multiflorum in existing Polygonum multiflorum rice wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The preparation method of this Polygonum multiflorum rice wine comprises the following steps:

[0028] Step 1, the production of myrtle enzyme:

[0029] Myrtle Enzyme uses the following weights of ingredients:

[0030] 3 kg myrtle, 1 kg brown sugar, 10 kg water;

[0031] The production steps are as follows:

[0032] a1, break the myrtle;

[0033] b1. Put myrtle, brown sugar and water into a container to ferment, first unsealed fermentation, time 2 months, then sealed fermentation, time 4 months, filter residue to get myrtle enzyme liquid, set aside;

[0034] Step 2, making rice wine:

[0035] The rice wine uses the following ingredients by weight:

[0036] 100 kg of rice, 6 kg of Polygonum multiflorum powder, 2 kg of myrtle enzyme solution, 5 kg of mango;

[0037] The production steps are as follows:

[0038] a2. Juice the mangoes and soak the rice in water for 10 hours, when the water temperature is less than 30°C, remove and steam;

[0039] b2. Lower the steam...

Embodiment 2

[0045] The preparation method of this Polygonum multiflorum rice wine comprises the following steps:

[0046] Step 1, the production of myrtle enzyme:

[0047] Myrtle Enzyme uses the following weights of ingredients:

[0048] 3 kg myrtle, 1 kg brown sugar, 10 kg water;

[0049] The production steps are as follows:

[0050] a1, break the myrtle;

[0051] b1. Put myrtle, brown sugar and water into a container to ferment, first unsealed fermentation for 2 months, then sealed fermentation for 8 months, filter the residue to obtain myrtle enzyme liquid, and set aside;

[0052] Step 2, making rice wine:

[0053] The rice wine uses the following ingredients by weight:

[0054] 115 kg of rice, 10 kg of Polygonum multiflorum powder, 5 kg of myrtle enzyme solution, 7 kg of mango;

[0055] The production steps are as follows:

[0056] a2. Juice the mangoes and soak the rice in water for 12 hours, when the water temperature is less than 30°C, remove and steam;

[0057] b2. Lower t...

Embodiment 3

[0063] The preparation method of this Polygonum multiflorum rice wine comprises the following steps:

[0064] Step 1, the production of myrtle enzyme:

[0065] Myrtle Enzyme uses the following weights of ingredients:

[0066] 3 kg myrtle, 1 kg brown sugar, 10 kg water;

[0067] The production steps are as follows:

[0068] a1, break the myrtle;

[0069] b1. Put myrtle, brown sugar and water into a container to ferment, first unsealed fermentation for 2 months, then sealed fermentation for 6 months, filter residue to obtain myrtle enzyme liquid, set aside;

[0070] Step 2, making rice wine:

[0071] The rice wine uses the following ingredients by weight:

[0072] 110 kg of rice, 8 kg of Polygonum multiflorum powder, 4 kg of myrtle enzyme solution, and 6 kg of mango;

[0073] The production steps are as follows:

[0074] a2. Juice the mango and soak the rice in water for 11 hours, the water temperature is less than 30℃, remove and steam until cooked;

[0075] b2. Reduce th...

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Abstract

The invention discloses a method for making polygonum multiflorum rice wine, and belongs to the technical field of wine brewing. The method comprises the following steps: I, preparing rhodomyrtus tomentosa yeast, namely, a1, crushing rhodomyrtus tomentosa; b1, putting rhodomyrtus tomentosa, brown sugar and water into a container for fermentation so as to obtain a rhodomyrtus tomentosa yeast liquid; II, making rice wine, namely, a2, steaming rice well, and juicing mangos; b2, adding rice into mango juice, polygonum multiflorum powder, the rhodomyrtus tomentosa yeast liquid and water, and uniformly stirring; c2, fermenting the rice so as to obtain fermented glutinous rice; d2, adding water to soak the fermented glutinous rice; and e2, sealing the fermented glutinous rice, and steaming in a wine steamer till the alcoholic strength is 35-50 degrees, filtering off the wine liquid, and sealing in a wine jar, thereby obtaining the polygonum multiflorum rice wine. By adopting the method, the problems that conventional polygonum multiflorum rice wine is not good in taste and the polygonum multiflorum is not high in utilization rate can be solved.

Description

technical field [0001] The invention relates to the technical field of wine brewing, in particular to a method for preparing Polygonum multiflorum rice wine. Background technique [0002] Rice wine is a drink brewed from rice, because it contains a variety of sugars, peptides, amino acids necessary for the human body, and has the functions of nourishing qi and blood, helping digestion, strengthening the spleen, nourishing the stomach, relaxing tendons and activating blood circulation, and expelling wind and dampness. and other functions are loved by people. In order to increase the efficacy of rice wine, people often soak some Chinese herbal medicines with special effects in rice wine to make medicinal wine for drinking; Polygonum multiflorum is a perennial winding vine of the Polygonaceae Polygonum family, and its roots are used as medicine. Slightly warm, sweet and astringent in taste, non-toxic, nourishing blood and nourishing yin; moistening intestines and laxative; stop...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/06C12G3/02A61K36/704A61P1/14
CPCC12G3/06A61K36/61A61K36/704C12G3/02A61K2300/00
Inventor 荣佳黎
Owner 三江县善茶轩工艺品有限公司
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