CN106190692A - A kind of Mel rice wine and preparation method thereof - Google Patents
A kind of Mel rice wine and preparation method thereof Download PDFInfo
- Publication number
- CN106190692A CN106190692A CN201610553611.8A CN201610553611A CN106190692A CN 106190692 A CN106190692 A CN 106190692A CN 201610553611 A CN201610553611 A CN 201610553611A CN 106190692 A CN106190692 A CN 106190692A
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- CN
- China
- Prior art keywords
- mel
- rice wine
- parts
- oryza glutinosa
- preparation
- Prior art date
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/56—Materials from animals other than mammals
- A61K35/63—Arthropods
- A61K35/64—Insects, e.g. bees, wasps or fleas
- A61K35/644—Beeswax; Propolis; Royal jelly; Honey
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Chemical & Material Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Zoology (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Insects & Arthropods (AREA)
- Medicinal Chemistry (AREA)
- Veterinary Medicine (AREA)
- Public Health (AREA)
- Pharmacology & Pharmacy (AREA)
- Epidemiology (AREA)
- Animal Behavior & Ethology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Animal Husbandry (AREA)
- Medical Informatics (AREA)
- Biotechnology (AREA)
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- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Alternative & Traditional Medicine (AREA)
- Wood Science & Technology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of Mel rice wine and preparation method thereof, this rice spills by weight, by 25 parts of Oryza glutinosa, Mel 5 parts, 4 parts of Fructus Hordei Germinatus distillers yeast, bent 2 parts of root enzyme.Its preparation method, comprises the steps: that Oryza glutinosa is cleaned drainage puts into post-cooked 10 minutes of food steamer warm water boiling；Oryza glutinosa after cooking takes out and cool Mel, Fructus Hordei Germinatus distillers yeast and root enzyme Qu Yixu is added to room temperature, adds fashionable employing limit edged and mixes mode mix homogeneously；Glaze cylinder put into by material after mixing thoroughly, closes glaze cylinder with kapok lid after stirring with wooden stick, then with thin film encapsulation two layers, seals up muddy loess and place shady place fermentation 30 days, this Mel rice wine.Due to the fact that and mix with Oryza glutinosa science ferment being rich in the Mel of various nutrient elements, produced rice wine had both remained the feature of low wine, there is again the multi-nutrient of Mel, reach to have complementary advantages, the effect of syngenesis win-win, the remarkable effect that produced rice wine has fragrant and sweet good to eat a, looks improving and the skin nourishing and Shu Jing invigorates blood circulation.
Description
Technical field
The present invention relates to a kind of rice wine, be specifically related to a kind of Mel rice wine and preparation method thereof.
Background technology
The primary raw material of rice wine is rice, Oryza glutinosa, forms, containing more than 40% Fructus Vitis viniferae with the fermentation of natural microbial pure distillers yeast
The nutritional labelings such as sugar, abundant vitamin, aminoacid, have lively atmosphere to nourish blood, active stimulate the menstrual flow, effect of enrich blood hemopoietic and lung moistening.
After brew, taste is fragrant and sweet pure and sweet, and nutritional labeling is easier to absorption of human body, the secretion of the gland that can stimulate digestion, and appetite stimulator helps and disappears
Change.It is middle-aged and elderly people, pregnant and lying-in women and the good merchantable brand of physical weakness person's benefiting qi and nourishing blood.Meanwhile, rice wine also refresh oneself recover from fatigue, quenching one's thirst disappears
Summer-heat, blood circulation promoting, effect of skin moistening.Along with modern people's growth in the living standard, increasing people like to drink rice wine.
At present, the manufacture method of rice wine is complicated, and manufacturing process is wayward, and production efficiency is low, and cost of manufacture is high, product taste bad, warp
Ji benefit is low, poor product quality.
Summary of the invention
It is an object of the invention to provide a kind of manufacturing process easily operate, nutritious Mel rice wine.
For reaching above-mentioned purpose, a kind of Mel rice wine of the present invention, by weight, it is made up of following raw materials according:
Bent 2 parts of 25 parts of Oryza glutinosa, Mel 5 parts, 4 parts of Fructus Hordei Germinatus distillers yeast, root enzyme.
Further object is that the preparation method that above-mentioned Mel rice wine is provided, comprise the steps:
Oryza glutinosa is cleaned drainage and is put into post-cooked 10 minutes of food steamer warm water boiling by a；
Oryza glutinosa after b will cook takes out and cool Mel, Fructus Hordei Germinatus distillers yeast and root enzyme Qu Yixu is added to after room temperature, adds fashionable employing
Limit edged mixes mode mix homogeneously；
Glaze cylinder put into by material after step b is mixed thoroughly by c, closes glaze cylinder with kapok lid, then use thin film after stirring with wooden stick
Encapsulate two layers, seal up muddy loess place shady place ferment 30 days, this Mel rice wine.
The present invention has following advantageous effect: by technique scheme, owing to will be rich in the Mel of various nutrient elements
Mixing with Oryza glutinosa science and ferment, produced rice wine had both remained the feature of low wine, has again the multi-nutrient of Mel, reaches
To having complementary advantages, the effect of syngenesis win-win, the remarkable effect that produced rice wine has fragrant and sweet good to eat a, looks improving and the skin nourishing and Shu Jing invigorates blood circulation,
Solve current rice wine and drink the problem that cannot adapt to market development requirement only as beverage drinks, be a kind of all-ages
High nutritious drink formula low wine.
Detailed description of the invention
Below in conjunction with specific embodiment, a kind of Mel rice wine of the present invention and preparation method thereof is described further；
A kind of Mel rice wine of the present invention, by weight, is made up of following raw materials according:
Bent 2 parts of 25 parts of Oryza glutinosa, Mel 5 parts, 4 parts of Fructus Hordei Germinatus distillers yeast, root enzyme.
The preparation method of above-mentioned Mel rice wine, comprises the steps:
Oryza glutinosa is cleaned drainage and is put into post-cooked 10 minutes of food steamer warm water boiling by a；
Oryza glutinosa after b will cook takes out and cool Mel, Fructus Hordei Germinatus distillers yeast and root enzyme Qu Yixu is added to after room temperature, adds fashionable employing
Limit edged mixes mode mix homogeneously；
Glaze cylinder put into by material after step b is mixed thoroughly by c, closes glaze cylinder with kapok lid, then use thin film after stirring with wooden stick
Encapsulate two layers, seal up muddy loess place shady place ferment 30 days, this Mel rice wine.
Due to the fact that and mix with Oryza glutinosa science ferment being rich in the Mel of various nutrient elements, produced rice wine was both protected
Stay the feature of low wine, there is again the multi-nutrient of Mel, reach mutual supplement with each other's advantages, the effect of syngenesis win-win, produced rice wine
There is fragrant and sweet good to eat, looks improving and the skin nourishing and remarkable effect that Shu Jing invigorates blood circulation, solve current rice wine and drink only as beverage drinks
The problem that cannot adapt to market development requirement, is a kind of all-ages high nutritious drink formula low wine.
Claims (2)
1. a Mel rice wine, by weight, is made up of following raw materials according:
Bent 2 parts of 25 parts of Oryza glutinosa, Mel 5 parts, 4 parts of Fructus Hordei Germinatus distillers yeast, root enzyme.
2. the preparation method of Mel rice wine as claimed in claim 1, comprises the steps:
Oryza glutinosa is cleaned drainage and is put into post-cooked 10 minutes of food steamer warm water boiling by a；
Oryza glutinosa after b will cook takes out and cool Mel, Fructus Hordei Germinatus distillers yeast and root enzyme Qu Yixu is added to after room temperature, adds fashionable employing
Limit edged mixes mode mix homogeneously；
Glaze cylinder put into by material after step b is mixed thoroughly by c, closes glaze cylinder with kapok lid, then use thin film after stirring with wooden stick
Encapsulate two layers, seal up muddy loess place shady place ferment 30 days, this Mel rice wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610553611.8A CN106190692A (en) | 2016-07-14 | 2016-07-14 | A kind of Mel rice wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610553611.8A CN106190692A (en) | 2016-07-14 | 2016-07-14 | A kind of Mel rice wine and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106190692A true CN106190692A (en) | 2016-12-07 |
Family
ID=57474703
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610553611.8A Pending CN106190692A (en) | 2016-07-14 | 2016-07-14 | A kind of Mel rice wine and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106190692A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101775343A (en) * | 2010-03-11 | 2010-07-14 | 覃荟中 | Rice wine and brewing method thereof |
| CN104164331A (en) * | 2014-05-14 | 2014-11-26 | 安徽天下福酒业有限公司 | Honey and pomelo rice wine |
| CN105316185A (en) * | 2015-11-27 | 2016-02-10 | 姚崇 | Honey and ginseng rice wine and preparing method thereof |
| CN105586208A (en) * | 2016-01-28 | 2016-05-18 | 枣阳市圣奥养蜂专业合作社 | Honey yellow wine |
-
2016
- 2016-07-14 CN CN201610553611.8A patent/CN106190692A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101775343A (en) * | 2010-03-11 | 2010-07-14 | 覃荟中 | Rice wine and brewing method thereof |
| CN104164331A (en) * | 2014-05-14 | 2014-11-26 | 安徽天下福酒业有限公司 | Honey and pomelo rice wine |
| CN105316185A (en) * | 2015-11-27 | 2016-02-10 | 姚崇 | Honey and ginseng rice wine and preparing method thereof |
| CN105586208A (en) * | 2016-01-28 | 2016-05-18 | 枣阳市圣奥养蜂专业合作社 | Honey yellow wine |
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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: 20161207 |