CN103484330A - Method for preparing brown rice phellinus wine - Google Patents
Method for preparing brown rice phellinus wine Download PDFInfo
- Publication number
- CN103484330A CN103484330A CN201310447096.1A CN201310447096A CN103484330A CN 103484330 A CN103484330 A CN 103484330A CN 201310447096 A CN201310447096 A CN 201310447096A CN 103484330 A CN103484330 A CN 103484330A
- Authority
- CN
- China
- Prior art keywords
- brown rice
- wine
- phellinus
- phellinus igniarius
- mycelium
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention belongs to the technical field of specialty health wine product preparation, and particularly relates to a method for preparing a brown rice phellinus wine. The method comprises the following steps: brown rice is used as a main raw material to prepare a strong brown rice wine, and a phellinus mycelium with high quality and low cost is prepared by a conventional method, and then is soaked into the strong brown rice wine for brewing so as to finally prepare the brown rice phellinus wine. According to the method, the brown rice and the phellinus mycelium are organically combined, and are both rich in nutrients and high in medicinal value, so that the prepared wine product is relatively comprehensive and reasonable in nutritional ingredients, relatively remarkable in health-care and treatment effects, moreover, very good for physical health, suitable for men and women, low in manufacturing cost and excellent in market prospect.
Description
Technical field
The invention belongs to a kind of preparing technical field of characteristic health promoting wine goods, be specifically related to a kind of preparation method of brown rice Phellinus wine.
Technical background
Brown rice is a kind of Wholegrain rice that paddy obtains after hulling machine is sloughed rice husk.It still retains and deposits a little outer tissue after shelling, so mouthfeel is thicker, quality is tight, boils more time-consuming.But compare and more be rich in many vitamin b6 usps, mineral substance and food fibre with common exquisite rice, be considered to be a kind of heath food of green.In rice, the VITAMIN of 60%-70%, mineral substance and a large amount of indispensable amino acid all accumulate in outer tissue, although and the pure white exquisiteness of exquisite rice that we eat at ordinary times, nutritive value is lost in the course of processing, add while cooking and repeatedly eluriate, outer field VITAMIN, coarse rice powder and mineral substance further run off, remaining is mainly just carbohydrate and partial protein, and its nutritive value is low more than brown rice.Research shows, in brown rice, the content of calcium is 1.7 times of rice, and iron-holder is 2.75 times, and the nicotine element is 3.2 times, and Vitamin B1 hcl is up to 12 times.Vitamin-E in brown rice is 10 times of rice, and Mierocrystalline cellulose is up to 14 times.With whole wheat, compare, although the protein content of brown rice is few, but protein quality is better, it is mainly a meter protamine, amino acid whose ratio of components is more complete, the readily digested absorption of human body, but lysine content is less, contain more fat and carbohydrate, in the short period of time, can provide a large amount of heats for human body.
Modern nutriology research discovery, in brown rice, vitamins B and the vitamin-E of rice bran and plumule part, can improve immune function of human body, stimulates circulation, and can also help people to eliminate the mood of dejected agitation, makes the people dynamic.In addition, in brown rice, the trace elements such as potassium, magnesium, zinc, iron, manganese, be conducive to preventing cardiovascular disease and anemia.It has also retained a large amount of food fibres, can promote intestinal beneficial bacterium propagation, accelerates intestines peristalsis, softening ight soil, preventing constipation and intestinal cancer; Food fibre can also be combined with bile cholesterol, promotes the discharge of cholesterol, thereby helps hyperlipemia to reduce blood fat.
Eat brown rice useful especially for diabetic subject and obese person.Because carbohydrate is wherein wrapped up by the robust fibre tissue, it is slower that human body is digested and assimilated speed, thereby can control well blood sugar; Simultaneously, in brown rice, the trace elements such as zinc, chromium, manganese, vanadium are conducive to improve the susceptibility of Regular Insulin, helpful to the people of impaired glucose tolerance.Japanology proves, the glycemic index of steamed brown rice is more much lower than steamed rice, has better satiety when eating same quantity, is conducive to control appetite, thereby helps obese person's fat-reducing.
Simultaneously, brown rice also has following effect: 1. the patient of pair obesity and gastrointestinal dysfunction has good curative effect, and energy is the control agent intracellular metabolic effectively, cryptorrhea etc.; 2. treatment anaemia; 3. treatment constipation, purify the blood, thereby the effect of strengthening physique is arranged; 4. the vitamin-E be rich in plumule can stimulate circulation, and effectively safeguards the whole body function; 5. can make cell function transfer to normally, keep incretion balance; 6. brown rice has the effect of the radioactive substances such as connection and decomposing pesticide, thereby has effectively prevented from body being absorbed with harmful substances, has reached the effect of anti-cancer.
At present, brown rice is mainly by making meal or congee human consumption.Also have brown rice is prepared into to brown rice tea.
" a kind of coarse food grain brown rice wine " that application number is 201110102835.4.This disclosure of the invention a kind of raw material of coarse food grain brown rice wine, its raw material be not through the fine grinding coarse food grain brown rice.This beneficial effect of the invention: because the coarse food grain brown rice wine of this invention is higher than the large rice wine output of traditional flour and rice, more delicate fragrance, more be rich in the necessary Amino acid protein of human body and the necessary various trace elements of human body, can the overall balance human nutrition.Because: the flour and rice rice is in the process of fine grinding, and the part that paddy embryo and rice skin are rich in food fibre is fallen by milling, allows the content of VITAMIN and mineral substance subtract greatly.So the flour and rice rice after fermentation, spawn the wine that comes less than the coarse food grain fermentative brown rice after the wine that spawned of institute, nutritive value is higher, better, delicate fragrance more.Therefore, the birth of coarse food grain brown rice wine, meet modern's healthy consumption needs, is also to make up the growing life requirement of people.
Summary of the invention
Purpose of the present invention just is to provide the preparation method of brand-new a kind of brown rice Phellinus wine.Specifically comprise: be main raw material preparation height brown rice wine with brown rice, prepare the phellinus igniarius mycelium of high-quality low-cost according to ordinary method, then phellinus igniarius mycelium is soaked in to final brew in the height brown rice wine and obtains brown rice Phellinus wine.By implementing the present invention, brown rice and phellinus igniarius mycelium are combined, because brown rice and Phellinus all have abundant nutrition and pharmaceutical use, so the wine product nutritive ingredient prepared comprehensive and reasonable more, health care and result for the treatment of are more remarkable.In addition, the wine product prepared is not only to healthy very useful, and the men and women is all suitable, and the wine product production cost is low, and market outlook are very good.
Described Phellinus is rare medicinal fungi, and its sporophore can be used as medicine.Its main parasitic is on the dry woods of the deciduous trees such as poplar, willow, birch, peach and standing tree and on trunk, and its major function is anticancer, and anti-fibrosis is anti-oxidant, and its treatment the efficient of cancer reaches more than 90%.Phellinus in the biological anticancer field by internationally recognized be the fungi of tool anticancer function, it is the international the world of medicine of the efficient ，Shi that ranks the first and health products trade antineoplastic product raw materials for production in anticancer field.This ancient Chinese medicine of distinguishing the flavor of, reputation can not show a candle to Cordyceps sinensis, but its effect is but poor unlike Cordyceps sinensis.At present, internationally recognized biological Phellinus polysaccharide is to extract and have bioactive polysaccharose substance mycelium from Phellinus, sporophore.Studies confirm that, the Phellinus polysaccharide have obvious immunomodulatory, anticancer antitumor, anti-oxidant, reduce the effects such as blood sugar, protection liver.
And restricting current the factor of the further development and utilization of Phellinus and mainly contained: (1) Phellinus wild resource is day by day deficient, and wild Phellinus resource is difficult to recover, and causes the Phellinus sporophore to form in a large number; (2) Phellinus is to environment sensitive, and vegetative period is long, and the artificial culture difficulty is larger.In order to have solved because the deficiency of wild Phellinus resource and artificial culture difficulty cause greatly the Phellinus sporophore in a large number output then affect the application problem in Phellinus medicine source; Constantly study through the scientific research personnel, now by biological submerged fermentation technological development, go out brand-new a kind of Phellinus product---phellinus igniarius mycelium.Research shows, the effective constituent of phellinus igniarius mycelium is the same with sporophore.Produce phellinus igniarius mycelium by biological submerged fermentation technology, the characteristics such as it is with short production cycle, technique is simple, production efficiency is high and stable, be the main development direction of artificial culture Phellinus product.Produce at present phellinus igniarius mycelium raw material used and be mainly the grain fine fodder, as Semen Maydis powder, analysis for soybean powder etc., adding a little inorganic salt elements on this raw material basis is carbon and nitrogen sources, then turns out the phellinus igniarius mycelium of high-quality low-cost.
The present invention is achieved through the following technical solutions:
A kind of preparation method of brown rice Phellinus wine, be to be main raw material preparation height brown rice wine with brown rice in technical scheme, according to ordinary method, prepares phellinus igniarius mycelium, then phellinus igniarius mycelium is soaked in to final brew in the height brown rice wine and obtains brown rice Phellinus wine.
1, height brown rice wine preparation method is as follows:
(1) proportioning raw materials: brown rice 110kg, corn 50kg, distiller's yeast 9kg;
(2) brewing process: at first respectively brown rice and corn are boiled, and then steamed brown rice, corn meal and distiller's yeast are mixed and stir, then be positioned in container, and vessel port is sealed and carries out anaerobically fermenting 20～30 days, finally according to ordinary method, brew the brown rice white wine of 55～60 ° into;
2, phellinus igniarius mycelium is to obtain according to the ordinary method preparation.
3, brown rice Lucid Ganoderma wine brewing process is as follows:
(1) proportioning raw materials: 500 kilograms of the brown rice white wine of 55～60 °, 80～100 kilograms of phellinus igniarius myceliums;
(2) brewing process: directly above-mentioned phellinus igniarius mycelium is positioned in above-mentioned brown rice white wine and soaks 30～40 days, then carry out the screenings separation, finally by the brown rice Phellinus wine that gets product after micro-filtrate membrane filtration.
The existing following advantage of the present invention:
1, formula is unique during its combination of components of brown rice Phellinus wine proposed by the invention, adds man-hour technique simple, easily implements.
2, by implementing the present invention, application brown rice is main raw material, because brown rice has abundant nutrition and pharmaceutical use, so the wine prepared is the amino acid that contains multivitamin and needed by human, have and relax the muscles and stimulate the blood circulation, refresh oneself weary, the effect of nourishing and raising immunity of organisms.
3, show after deliberation, the effective constituent of applied phellinus igniarius mycelium is the same with sporophore.And produce phellinus igniarius mycelium by biological submerged fermentation technology, the characteristics such as it is with short production cycle, technique is simple, production efficiency is high and stable, be the main development direction of artificial culture Phellinus product.And implement the present invention applied, it is exactly the phellinus igniarius mycelium of high-quality low-cost.
4, by implementing the present invention; the application phellinus igniarius mycelium is major auxiliary burden; because phellinus igniarius mycelium possesses very high pharmaceutical use, so contain the nutrition in phellinus igniarius mycelium in the wine product prepared, improved wine product and there is the effect of the effect for the treatment of and health care.
5, by implementing the present invention, brown rice and phellinus igniarius mycelium are combined, the wine product nutritive ingredient prepared is comprehensive and reasonable more, and health care and result for the treatment of are more remarkable.
6, by implementing the present invention, the wine product prepared is not only to healthy very useful, and the men and women is all suitable, and the wine product production cost is low, and market outlook are good.
Embodiment
Below in conjunction with embodiment, method of the present invention is further illustrated.
A kind of preparation method of brown rice Phellinus wine, be to be main raw material preparation height brown rice wine with brown rice in technical scheme, according to ordinary method, prepares phellinus igniarius mycelium, then phellinus igniarius mycelium is soaked in to final brew in the height brown rice wine and obtains brown rice Phellinus wine.
Embodiment is as follows:
1, height brown rice wine preparation method is as follows:
(1) proportioning raw materials: brown rice 110kg, corn 50kg, distiller's yeast 9kg;
(2) brewing process: at first respectively brown rice and corn are boiled, and then steamed brown rice, corn meal and distiller's yeast are mixed and stir, then be positioned in container, and vessel port is sealed and carries out anaerobically fermenting 20～30 days, finally according to ordinary method, brew the brown rice white wine of 55～60 ° into;
2, phellinus igniarius mycelium is to obtain according to the ordinary method preparation.
3, brown rice Lucid Ganoderma wine brewing process is as follows:
(1) proportioning raw materials: 500 kilograms of the brown rice white wine of 55～60 °, 80～100 kilograms of phellinus igniarius myceliums;
(2) brewing process: directly above-mentioned phellinus igniarius mycelium is positioned in above-mentioned brown rice white wine and soaks 30～40 days, then carry out the screenings separation, finally by the brown rice Phellinus wine that gets product after micro-filtrate membrane filtration.
Claims (1)
1. the preparation method of a brown rice Phellinus wine, is characterized in that: be main raw material preparation height brown rice wine with brown rice, according to ordinary method, prepare phellinus igniarius mycelium, then phellinus igniarius mycelium is soaked in to final brew in the height brown rice wine and obtains brown rice Phellinus wine;
Described height brown rice wine preparation method is as follows:
(1) proportioning raw materials: brown rice 110kg, corn 50kg, distiller's yeast 9kg;
(2) brewing process: at first respectively brown rice and corn are boiled, and then steamed brown rice, corn meal and distiller's yeast are mixed and stir, then be positioned in container, and vessel port is sealed and carries out anaerobically fermenting 20～30 days, finally according to ordinary method, brew the brown rice white wine of 55～60 ° into;
Described phellinus igniarius mycelium is to obtain according to the ordinary method preparation;
Described brown rice Lucid Ganoderma wine brewing process is as follows:
(1) proportioning raw materials: 500 kilograms of the brown rice white wine of 55～60 °, 80～100 kilograms of phellinus igniarius myceliums;
(2) brewing process: directly above-mentioned phellinus igniarius mycelium is positioned in above-mentioned brown rice white wine and soaks 30～40 days, then carry out the screenings separation, finally by the brown rice Phellinus wine that gets product after micro-filtrate membrane filtration.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310447096.1A CN103484330A (en) | 2013-09-26 | 2013-09-26 | Method for preparing brown rice phellinus wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310447096.1A CN103484330A (en) | 2013-09-26 | 2013-09-26 | Method for preparing brown rice phellinus wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103484330A true CN103484330A (en) | 2014-01-01 |
Family
ID=49824932
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310447096.1A Pending CN103484330A (en) | 2013-09-26 | 2013-09-26 | Method for preparing brown rice phellinus wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103484330A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104371898A (en) * | 2014-12-02 | 2015-02-25 | 蒙金妹 | Method for brewing sticky rice and phellinus healthcare wine |
| CN104371897A (en) * | 2014-12-02 | 2015-02-25 | 蒙金妹 | Taro and Phellinus linteus health liquor and making method thereof |
| CN104371899A (en) * | 2014-12-02 | 2015-02-25 | 蒙金妹 | Peanut and phellinus linteus healthcare wine |
| CN104388273A (en) * | 2014-12-02 | 2015-03-04 | 蒙金妹 | Health wine containing coix seeds and phellinus igniarius and brewing method of health wine |
| CN104388274A (en) * | 2014-12-02 | 2015-03-04 | 蒙金妹 | Health wine containing black rice and phellinus igniarius |
| CN104403898A (en) * | 2014-12-02 | 2015-03-11 | 蒙金妹 | Brown rice and phellinus igniarius wine |
| CN105062798A (en) * | 2015-09-16 | 2015-11-18 | 安康学院 | Preparation method of phellinus linteus sweet wine |
| CN106318826A (en) * | 2016-11-17 | 2017-01-11 | 青岛农业大学 | Preparation method for phellinus linteus healthcare wine |
| CN111909818A (en) * | 2020-08-20 | 2020-11-10 | 杭州木鱼潭农业科技有限公司 | Brewing process of phellinus igniarius health-preserving wine |
| CN112899109A (en) * | 2021-04-23 | 2021-06-04 | 长江师范学院 | Preparation method of white peach mulberry yellow wine |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102220204A (en) * | 2011-04-22 | 2011-10-19 | 黄俊柳 | Coarse grain and brown rice wine |
-
2013
- 2013-09-26 CN CN201310447096.1A patent/CN103484330A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102220204A (en) * | 2011-04-22 | 2011-10-19 | 黄俊柳 | Coarse grain and brown rice wine |
Non-Patent Citations (2)
| Title |
|---|
| 郭霞等: "《药用真菌桑黄生物学与开发利用》", 31 July 2012, 西南师范大学出版社 * |
| 齐欣: "《珍稀药用真菌—桑黄》", 30 September 2009, 天津科技翻译出版公司 * |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104371898A (en) * | 2014-12-02 | 2015-02-25 | 蒙金妹 | Method for brewing sticky rice and phellinus healthcare wine |
| CN104371897A (en) * | 2014-12-02 | 2015-02-25 | 蒙金妹 | Taro and Phellinus linteus health liquor and making method thereof |
| CN104371899A (en) * | 2014-12-02 | 2015-02-25 | 蒙金妹 | Peanut and phellinus linteus healthcare wine |
| CN104388273A (en) * | 2014-12-02 | 2015-03-04 | 蒙金妹 | Health wine containing coix seeds and phellinus igniarius and brewing method of health wine |
| CN104388274A (en) * | 2014-12-02 | 2015-03-04 | 蒙金妹 | Health wine containing black rice and phellinus igniarius |
| CN104403898A (en) * | 2014-12-02 | 2015-03-11 | 蒙金妹 | Brown rice and phellinus igniarius wine |
| CN105062798A (en) * | 2015-09-16 | 2015-11-18 | 安康学院 | Preparation method of phellinus linteus sweet wine |
| CN106318826A (en) * | 2016-11-17 | 2017-01-11 | 青岛农业大学 | Preparation method for phellinus linteus healthcare wine |
| CN111909818A (en) * | 2020-08-20 | 2020-11-10 | 杭州木鱼潭农业科技有限公司 | Brewing process of phellinus igniarius health-preserving wine |
| CN112899109A (en) * | 2021-04-23 | 2021-06-04 | 长江师范学院 | Preparation method of white peach mulberry yellow wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103484330A (en) | Method for preparing brown rice phellinus wine | |
| CN101416736B (en) | Nutrient tonic candied date can and preparation method thereof | |
| CN102058051A (en) | Natural nutrition powder and preparation process thereof | |
| CN1404751A (en) | Health-care vermicelli, bean-made noodles and bean-made sheet jelly | |
| CN101416735B (en) | Nutrient tonic candied date can and preparation method thereof | |
| CN103740566B (en) | Rosa roxbunghii medicinal liquor and preparation method thereof | |
| CN107343562A (en) | A kind of green and healthy cattle and sheep feed and processing method | |
| CN101664174A (en) | Natural five-color viscera-nourishing coarse cereal-melon-vegetable porridge and method for making same | |
| CN102613467A (en) | Nutrient powder containing mung bean, edible tree fungus, white fungus, lotus root and water chestnut | |
| CN102630940B (en) | Cereal fiber paste powder used as nutritional breakfast | |
| CN102021101B (en) | Preparation method of healthy wine for preventing and treating cardiovascular and cerebrovascular diseases | |
| CN103468515A (en) | Brown rice-ganoderma lucidum wine and brewing method thereof | |
| CN104342350A (en) | Brewing method of coix seed and glossy ganoderma wine | |
| CN107361270A (en) | A kind of preparation method of jujube enzyme beverage | |
| CN103535576B (en) | Meal replacement powder containing pollen | |
| CN106923171A (en) | A kind of Zhuang characteristic snack purple potato glycan glutinous rice cake and preparation method thereof | |
| CN106561826A (en) | Method for preparing red date-Chinese wolfberry functional type blended milk | |
| CN109536351A (en) | A kind of brown rice phellinus wine | |
| CN103082240A (en) | Carrot-ginseng processing method | |
| CN104403898A (en) | Brown rice and phellinus igniarius wine | |
| CN101485449A (en) | Convenience food | |
| CN101897439B (en) | Health-care food | |
| CN100356967C (en) | Health Luling vinegar and its preparing process | |
| CN106071584A (en) | Ganoderma biotype beverage is cultivated for carrier with brown rice | |
| CN106107356A (en) | Cordyceps biotype beverage is cultivated for carrier with brown rice |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140101 |