Traditional Chinese medicine health liquor and preparation method and application thereof

A health-preserving wine and traditional Chinese medicine technology, which is applied in the field of wine making, can solve the problems of single function of liquor and unsatisfactory health care effects, and achieve the effects of regulating internal circulation, highlighting sauce aroma, and retaining medicinal ingredients

Pending Publication Date: 2018-05-11
伏杰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, along with the rapid development of the economy and the continuous improvement of people's material and cultural living stan

Method used

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  • Traditional Chinese medicine health liquor and preparation method and application thereof

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preparation example Construction

[0027] In addition, for the traditional Chinese medicine health wine provided by the present invention, the applicant specially designed a preparation method, including the following steps:

[0028] S200: Brewing of Maotai-flavor Qujiu

[0029] The production process of Maotai-flavor liquor is relatively special, and the raw material sorghum is called "sand". The amount of koji used is large, and the ratio of koji to material is preferably 1:0.9. A wine production team, a stone or crushed stone fermentation cellar, and soil for cellar bottom and cellar sealing. During the production process, the feed is divided into two times, the first feed accounts for 50% of the total, which is called sand; after one month of fermentation, it is released from the cellar, and the remaining 50% of the grain is added for the second time, which is called coarse sand; after one month of fermentation Afterwards, the wine is steamed out of the cellar, and the wine is steamed once every month of ...

Embodiment 1

[0045] The present embodiment provides a kind of brewing method of Maotai-flavor koji wine, comprising the following steps:

[0046] S101: Sand operation

[0047] Take the sorghum that accounts for 50% of the total grain input, 80% of which are whole grains, and 20% are crushed sorghum, add hot water above 90°C to moisten the grain for 5 hours, and the amount of water added is 48% of the grain; 5% of the mother's grains that have been fermented out of the cellar and not steamed for wine are mixed well, put in a retort and steamed for 1 hour, until they are seven mature, that is, when they have 30% hard or white hearts, they are released from the retort; they are added on the drying field to account for the raw grain 12% hot water at 90°C, mix well, spread out and cool to 30°C; then sprinkle tail wine and Daqu powder accounting for 12% of the grain input, mix well and gather into piles, the temperature is 28°C, pile up for 5 days; When the temperature at the top of the heap re...

Embodiment 2

[0055] The present embodiment provides a kind of brewing method of Maotai-flavor koji wine, comprising the following steps:

[0056] S101: Sand operation

[0057] Take the sorghum that accounts for 50% of the total grain input, 80% of which are whole grains, and 20% are crushed sorghum, and add hot water above 90°C to moisten the grain for 4 hours, and the amount of water added is 42% of the grain; 7% of the mother's grains that have been fermented out of the cellar but not steamed, and mixed well, put in a steamer and steamed for 1 hour, until it is seven mature, that is, when it has a 30% hard heart or white heart, it is out of the steamer; add it to account for the raw grain on the drying field 10% hot water at 90°C, mix well, spread out and cool to 35°C; then sprinkle tail wine and Daqu powder accounting for 10% of the grain input, mix well and gather into piles, the temperature is 32°C, pile up for 4 days; When the temperature at the top of the heap reaches 50°C and the ...

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Abstract

The invention relates to traditional Chinese medicine health liquor and a preparation method and application thereof. The preparation method comprises feeding 50% of sorghum as a raw material into a kiln, carrying out fermentation for one month, discharging the fermentation product, feeding the rest of the sorghum into the kiln, carrying out fermentation for one month, discharging the fermentationproduct, carrying out distillation, wherein the distillation process is carried out once after each fermentation process for one month, after the first distillation process, only Daqu is used and preferably, the seven fermentation processes form a brewing fermentation period, collecting the Maotai-flavor Qu liquor obtained after the brewing fermentation period, adding a traditional Chinese medicine composition and sugar substances into the Maotai-flavor Qu liquor as a base material, carrying out uniform mixing, carrying out standing sedimentation to obtain the raw stock of the medical liquor,and mixing the Maotai-flavor Qu liquor and the raw stock of the medical liquor at a high temperature to obtain the traditional Chinese medicine health liquor. The traditional Chinese medicine healthliquor has the outstanding Maotai aroma, light green color, slightly sweet, soft and mellow taste, unique flavor, good effects of resisting viruses, nourishing yin and tonifying kidney, promoting blood circulation to remove blood stasis, promoting granulation and removing toxins, diminishing inflammation and relieving pain, improving human immunity and nourishing and moisturizing skin, is rich innutrients and can be used as the standing health liquor at home.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a traditional Chinese medicine health-preserving wine and its preparation method and application. Background technique [0002] As we all know, wine culture, as one of the important components of Chinese food culture, has a long history. my country's wine-making technology has a long history, with a wine-making history of 5,000 to 6,000 years, a wide variety of famous wines, and is well-known both at home and abroad. From the early manual workshops to the current large-scale mechanized and semi-mechanized production, from fermented wine to high-alcohol wine distillation, and then to low-alcohol wine distillation, the output has grown from small to large. There are many kinds of wine, which can be divided into sauce-flavored type, strong-flavored type, light-flavored type, honey-flavored type and others according to the aroma type; at the same time, as a spiritual culture, wine c...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/04A61K36/9064A61P31/12A61P1/16A61P13/12A61P7/00A61P39/02A61P29/00A61P37/04A61P17/16A61K35/64
CPCA61K35/63A61K36/074A61K36/232A61K36/258A61K36/46A61K36/744A61K36/88A61K36/8988A61K36/899A61K36/9064C12G3/02C12G3/04A61K2300/00
Inventor 伏杰
Owner 伏杰
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