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A kind of brewing process of health-preserving green tea rice wine

A technology of green tea and rice wine, which is applied in the field of brewing technology of health-preserving green tea and rice wine, and can solve problems such as poor taste, inability to fully utilize the nutritional components of green tea, difficult dissolution and precipitation of nutritional value, etc.

Active Publication Date: 2022-04-01
SHAOXING UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But green tea belongs to minerals, and its nutritional value is difficult to dissolve and precipitate. This method cannot make full use of the nutritional ingredients in green tea, and the taste is not good

Method used

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  • A kind of brewing process of health-preserving green tea rice wine
  • A kind of brewing process of health-preserving green tea rice wine
  • A kind of brewing process of health-preserving green tea rice wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0016] 1. Experimental materials and instruments

[0017] 1.1 Experimental materials

[0018] (1) Brewing material

[0019] Yada brand high-yield distiller's yeast; ultra-fine green tea; high-quality glutinous rice; water, etc.

[0020] (2) Detection of experimental materials

[0021] Copper sulfate pentahydrate; Methylene blue; Potassium sodium tartrate; Sodium hydroxide; Potassium ferricyanide; Concentrated hydrochloric acid; Formaldehyde solution (36%-38% without condensation precipitation); Calcium indicator; Magnesium chloride; Hydroxylamine hydrochloride; Triethanolamine ; Sodium Sulfide; Potassium Hydroxide; EDTA; Tris-HCl Buffer; Pyrogallol; Ferrous Sulfate; Sulfuric Acid; Hydrogen Peroxide; Salicylic Acid.

[0022] (3) Rat live experiment materials

[0023] SOD, MDA kits (purchased from Nanjing Biological Engineering Institute).

[0024] 1.2 Instruments and equipment

[0025] Wine jar; gauze; beaker; electronic balance; rice cooker; rice spoon; large tray; const...

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Abstract

The application relates to a brewing process of health-preserving green tea rice wine, which belongs to the technical field of preparing alcoholic beverages by direct fermentation. Using grain rice as raw material, adding water for cooking, then adding an appropriate amount of koji, followed by saccharification and fermentation, pressing, filtering, decoction, storage, and blending to form fermented raw wine. Green tea material is added during the saccharification and fermentation process. The green tea The material is added to the saccharification and fermentation process after pretreatment and co-fermented with the fermentation liquid in the fermentation process. The mass ratio of green tea to grain rice is 2‑8‰. Applying the application to the processing of new rice wine can significantly improve the fermentation process of rice wine and improve its nutritional function, especially the anti-aging function.

Description

technical field [0001] The application relates to a brewing process of health-preserving green tea rice wine, which belongs to the technical field of preparing alcoholic beverages by direct fermentation. Background technique [0002] It is recorded in "Compendium of Materia Medica" and "Pharmacopia of the People's Republic of China" that it has various effects such as calming the nerves, nourishing yin and quenching wind, clearing away heat and detoxification, beautifying the skin, improving eyesight and removing shade, astringent and promoting muscle growth. It has good effect (Ni Li, Lu Xucong, Huang Zhiqing, Cai Qiqi, Liang Shuang, Rao Pingfan. Research progress on the physiological efficacy and physiologically active substances of rice wine [J]. Chinese Journal of Food Science, 2012, 03:1-7). In order to enhance the utilization value of green tea, some areas have the habit of soaking green tea in high-grade white wine. However, green tea belongs to minerals, and its nut...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/022C12G3/04
CPCC12G3/02C12G3/04
Inventor 罗文郑大恒
Owner SHAOXING UNIVERSITY
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