A kind of brewing method of stomach-strengthening and health-preserving rice wine

Abstract

The invention discloses a method for brewing stomach-invigorating healthcare rice wine. The method is characterized by comprising the following steps: (1) pretreating: soaking corn and wheat into water and sprouting under constant temperature, washing sticky rice and milled broomcorn millet rice and then soaking in clean water; (2) cooking: mixing the sprouting corn, sprouting wheat and soaked mixed rice and then steaming, pouring into a sterilizing container, turning over, coating a preserving film and standing by under low temperature; (3) processing crude medicines: powdering the crude medicines and then steaming and putting into ultrasonic wave for performing oscillation treatment; (4) mixing fermentation: mixing and stirring the cooked rice with the treated medicine powder, spraying rice wine and putting into a wine jar for performing sealing fermentation; (5) clarifying: using a sterile gauze for filtering the rice wine slurry and then pouring into an ionization tank for ionizing; (6) storing: sterilizing the clarified rice wine and then filling and standing by for 1 month under the condition of temperature of 12-15 DEG C.

Description

technical field [0001] The invention belongs to the technical field of rice wine brewing and processing, and in particular relates to a brewing method of stomach-invigorating and health-preserving rice wine. Background technique [0002] Rice wine, together with beer and wine, is known as the world's three major ancient wines. In the Shang and Zhou dynasties more than 3,000 years ago, the ancient Chinese created the original koji double fermentation method and began to brew rice wine; rice wine is mainly made of rice, millet, and millet. , low-alcohol brewed wine with an alcohol content in the range of 14%-20%; after fermentation, rice wine is rich in amino acids, sugars, minerals, polyphenols, melanoidin and other nutrients, which can supplement the nutrients needed by the human body, It has the effects of scavenging free radicals, preventing cardiovascular disease, anti-cancer, anti-aging, etc., and the oligosaccharides contained in it can promote the growth and developmen...

AI Technical Summary

Problems solved by technology

Yellow rice wine is rich in nutrition, but its functional and health care effects are relatively low. Traditional health-care rice wine processing methods mainly add raw materials into rice wine for long-term soaking or cooking to make health-care rice wine, but the leaching rate of active ingredients of raw materials is relatively low. Moreover, high-temperature heating will also damage the nutrients in rice wine, reducing the quality and taste of rice wine; there are more macromolecular leaching substances in rice wine, and turbidity will appear after long-term storage, which will affect the quality and shelf life of rice wine.

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