Processing process of angel wine koji

Abstract

The invention discloses a processing process of angel wine koji. Sweet wine is mainly prepared from rice and sticky rice through fermentation of natural microorganism pure koji, contains nutrients including 40% or over of glucose, rich vitamins, amino acid and the like and has the efficacies of activating vital energy, nourishing blood, activating collaterals, stimulating menstrual flow, enrichingand producing blood and moistening lung. A bamboo cylinder is taken as a fermentation jar in a fermentation process, and a traditional production process is improved through an inner sleeve process measure, so that the operations are effectively standardized, meanwhile, the traditional flavor and taste are not influenced, the angel wine koji has special faint scent of bamboos besides the sweet palate, the brewed angel wine koji has fragrant, sweet and mellow taste, the nutrients are easily absorbed by a human body, the secretion of digestive glands can be promoted, and the appetite and the digestion can be promoted. The angel wine koj is good item with a vital energy benefiting and blood nourishing effects for middle aged and elderly people, pregnant and lying-in woman and poor-health people and can be drunk all the year round. The processing process is wide in applicable range and can meet the actual production of domestic processing industry, a process method is simple and practical, and the product is safe, healthy and nutritional.

Description

technical field [0001] The invention belongs to the technical field of fermented food, and specifically provides a process for processing angel koji wine. Background technique [0002] Sweet wine, also known as glutinous rice wine, rice wine, fermented glutinous rice, fermented glutinous rice, is a kind of traditional fermented food among the people of our country. [0003] The main raw materials of sweet wine are rice and glutinous rice, which are fermented by natural microorganisms and pure distiller's yeast. It contains more than 40% glucose, rich in vitamins, amino acids and other nutrients. . After brewing, the taste is sweet and mellow, and the nutrients are easier for the human body to absorb. It can stimulate the secretion of digestive glands, increase appetite, and help digestion. It is a good product for invigorating qi and nourishing blood for middle-aged and elderly people, pregnant women and those who are weak. In many parts of our country, there is a custom ...

AI Technical Summary

Problems solved by technology

Since the traditional production process adopts natural fermentation, the fermentation process is easily affected by many uncontrollable factors such as season, weather, temperature, etc., which makes the production cycle of koji wine long and the quality unstable, which is not conducive to large-scale industrial production