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Fermentation process of pueraria root wine and producing method

The technology of a fermentation process and production method, which is applied in the field of liquor fermentation, can solve problems such as lack of good health care effects, achieve the effects of promoting bile secretion, reasonable formula ratio, and preventing accumulation of fatty liver

Inactive Publication Date: 2018-06-01
张宏伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although there are some health-care liquors on the market, they do not have good health-care effects.

Method used

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Embodiment Construction

[0014] The invention will now be described in more detail, wherein preferred embodiments of the invention are shown, it being understood that those skilled in the art may modify the invention described herein and still achieve the advantageous effects of the invention. Therefore, the following description should be understood as the broad knowledge of those skilled in the art, but not as a limitation of the present invention.

[0015] In the interest of clarity, not all features of an actual implementation are described. In the following description, well-known functions and constructions are not described in detail since they would obscure the invention with unnecessary detail. It should be appreciated that in the development of any actual embodiment, numerous implementation details must be worked out to achieve the developer's specific goals, such as changing from one embodiment to another in accordance with system-related or business-related constraints. Additionally, it s...

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Abstract

The invention belongs to the technical field of liquor fermentation, and concretely relates to a fermentation process of pueraria root wine and a producing method. The product comprises the followingcomponents according to the ratio: 40-60 parts of sorghum, 25-35 parts of pueraria roots, 18-30 parts of wheat koji, 10-20 parts of rice bran, and 5-15 parts of maternal draff. The formula of the rawmaterials has a reasonable proportion, the wine is bottle-packed and sealed as well as stored in cellar, so that mouthfeel of the liquor is guaranteed. Pueraria roots are added into the raw material components, the pueraria roots contain puerarin, isoflavonoid glycosides, and other beneficial components, secretion of bile is promoted, accumulation of fatty liver is prevented, damage on liver due to alcohol is substantially reduced, and effects of health care are realized.

Description

technical field [0001] The invention belongs to the technical field of liquor fermentation, in particular to a kudzu root wine fermentation process and production method. Background technique [0002] The brewing process is a traditional process of the Chinese nation. In the prior art, traditional liquor fermentation is simply sealed fermentation, and the taste of liquor cannot be guaranteed. The introduction of a large amount of liquor has a great impact on the liver of the human body. Though there are some health-care white wines on the market, all do not have better health-care effect. Therefore, technical progress and structural improvement are needed, so as to ensure the taste of liquor and have a health-care effect. Contents of the invention [0003] The purpose of the invention is to solve the deficiencies in the prior art, and provide a kudzu root wine fermentation process and production method. [0004] The invention discloses a kudzu root wine fermentation pro...

Claims

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Application Information

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