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Ganoderma sinensis health-preserving yellow rice wine

A technology of health-preserving rice wine and Zizhi, applied in the preparation of alcoholic beverages, plant raw materials, digestive system, etc., can solve the problems of important and reasonable compatibility without health care effect, insignificant health care effect, and efficacy to be investigated, etc. Toxic and side effects, soft taste effect

Inactive Publication Date: 2019-10-15
枣阳市灵鹿酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the taste of traditional rice wine is not easily accepted by the public, and its health care effect is not obvious; nowadays, the production technology of rice wine has been greatly improved, and the integration of new raw materials, new strains, new technologies and new equipment is the reform of traditional craftsmanship. , The development of new products has created opportunities, the products have been continuously innovated, and the quality of wine has been continuously improved
[0003] In the prior art, although a variety of nutritional ingredients are added to rice wine, such as salvia miltiorrhiza, walnuts, Baihe, mulberries, red dates, cassia seeds, etc., usually only the medicinal materials are added to the wine, and no ingredients with the same health care effect are added. Reasonable compatibility is important, so its specific efficacy remains to be investigated

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A Zizhi health-preserving yellow rice wine is prepared from the following raw materials in parts by weight: 700g of glutinous rice, 300g of millet, 10g of wheat koji, 3g of Zizhi, 2.4g of fennel, 2g of sandalwood and 1.6g of honey. Its preparation method comprises the following steps:

[0023] S1. Weigh the glutinous rice and millet according to the raw materials, clean them, soak them in clean water for a week, pour them with clean water to remove the pulp, drain them, and cook them under normal pressure;

[0024] S2. Weigh Zizhi, fennel, and sandalwood, rinse with water, grind into fine powder, and sieve through 200-220 mesh;

[0025] S3. Add cellulase and pectinase solution to the micropowder in step S2 to treat for 1-1.5h, filter to get the filtrate, sterilize with ultraviolet light, and set aside;

[0026] S4. Mix the raw materials of the above-mentioned step S1 and the filtrate of the step S3 evenly, add honey, mix evenly, place in a fermentation tank, add barley...

Embodiment 2

[0029] A Zizhi health-preserving rice wine is prepared from the following raw materials in parts by weight: 700g of glutinous rice, 300g of millet, 8g of wheat koji, 4g of Zizhi, 2.6g of anise, 1.8g of sandalwood, and 1.4g of honey. Its preparation method comprises the following steps:

[0030] S1. Weigh the glutinous rice and millet according to the raw materials, clean them, soak them in clean water for a week, pour them with clean water to remove the pulp, drain them, and cook them under normal pressure;

[0031] S2. Weigh Zizhi, fennel, and sandalwood, rinse with water, grind into fine powder, and sieve through 200-220 mesh;

[0032] S3. Add cellulase and pectinase solution to the micropowder in step S2 to treat for 1-1.5h, filter to get the filtrate, sterilize with ultraviolet light, and set aside;

[0033] S4. Mix the raw materials of the above-mentioned step S1 and the filtrate of the step S3 evenly, add honey, mix evenly, place in a fermentation tank, add barley koji,...

Embodiment 3

[0036] A Zizhi health-preserving rice wine is made from the following raw materials in parts by weight: 700g of glutinous rice, 300g of millet, 10g of wheat koji, 3.5g of Zizhi, 2.5g of fennel, 1.9g of sandalwood, and 1.5g of honey. The preparation method comprises the following steps:

[0037] S1. Weigh the glutinous rice and millet according to the raw materials, clean them, soak them in clean water for a week, pour them with clean water to remove the pulp, drain them, and cook them under normal pressure;

[0038] S2. Weigh Zizhi, fennel, and sandalwood, rinse with clear water, grind into fine powder, and sieve through 200-220 mesh;

[0039] S3. Add cellulase and pectinase solution to the micropowder in step S2 to treat for 1-1.5h, filter to get the filtrate, sterilize with ultraviolet light, and set aside;

[0040] S4. Mix the raw materials of the above-mentioned step S1 and the filtrate of the step S3 evenly, add honey, mix evenly, place in a fermentation tank, add barley ...

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PUM

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Abstract

The invention discloses ganoderma sinensis health-preserving yellow rice wine, and relates to the field of health-care wine products; specifically, the yellow rice wine is prepared from the followingraw materials in parts by weight: 700 g of glutinous rice, 300 g of millet, 8-10 g of wheat koji, 3-4 g of ganoderma sinensis, 2.4-2.6 g of pimpinella diversifolia, 1.8-2 g of sandalwood and 1.4-1.6 gof honey. The prepared health-care yellow rice wine has various raw materials in scientific collocation and has the effects of helping digestion, tonifying stomach, regulating qi and relieving pain.

Description

technical field [0001] The invention relates to the technical field of health-care wine, in particular to a Zizhi health-preserving rice wine. Background technique [0002] Rice wine is a wine with a long history and cultural background in my country. It is rich in sugar, amino acids, organic acids and vitamins, and is known as "liquid cake". However, the taste of traditional rice wine is not easily accepted by the public, and its health care effect is not obvious; nowadays, the production technology of rice wine has been greatly improved, and the integration of new raw materials, new strains, new technologies and new equipment is the reform of traditional craftsmanship. , The development of new products has created opportunities, the products have been continuously innovated, and the quality of wine has been continuously improved. [0003] In the prior art, although a variety of nutritional ingredients are added to rice wine, such as salvia miltiorrhiza, walnuts, Baihe, mu...

Claims

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Application Information

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IPC IPC(8): C12G3/021C12G3/022C12G3/026A61K36/23A61P1/14
CPCA61K35/644A61K36/074A61K36/185A61K36/23C12G3/02A61K2300/00
Inventor 魏兆合
Owner 枣阳市灵鹿酒业有限公司
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