The production method of red koji rice wine with blood circulation and removing blood stasis and promoting the excretion of lochia is: (1) the glutinous rice is called and washed with clean water for 1~3 hours, and (2) steamed glutinous rice and stew for 10~20 minutes after closing the fire to get glutinous rice, and (3) cool the steamed glutinous rice to 35~38 centigrade; (4) red koji and air. The cold glutinous rice rice was mixed together; (5) after mixing the mixed red and glutinous rice into the cylinder and sealed and fermenting for 12~24 hours, the rice wine made from pure grain was added and fermented for 60~200 days. (6) the fermenting substance in the cylinder was filtered and the liquor was tested. (7) the processed medicinal materials were placed in the liquor, (7) the processed medicinal materials were placed in the liquor, The product was sealed for 120~365 days. (8) the liquor and the medicinal materials were separated, and the separated liquor was bottled and sealed to obtain the product. The red koji glutinous rice wine has the advantages of simple production process, low production cost, and can maintain the original efficacy of red koji, and has the effect of promoting blood circulation to remove blood stasis and promoting lochia.
【技术实现步骤摘要】
一种活血化瘀、促排恶露的红曲糯米酒的生产方法
本专利技术属于酒的酿造
,具体是一种活血化瘀、促排恶露的红曲糯米酒的生产方法。技术背景红曲的发现和应用是宋代制曲酿酒的一个重大发展。红曲的菌种是红曲霉,它是一种耐高温、糖化能力强,又有酒精发酵力的霉菌。红曲菌具有医疗保健功效,这在元朝吴瑞所著的《日用本草》有记叙:红曲酿酒,破血行药势,另外,《本草衍义补遗》、《本草备药》及《医林纂要》等均有红曲药效的记载。《本草纲目》也记载“红曲主治消食活血,健脾燥胃。治亦白痢,下水壳。酿酒破血行药势,杀山岚瘴气,治打扑伤损,治女人血气痛及产后恶血不尽”等药效。《中药大辞典》将红曲的主要药效归纳为“活血话瘀,健脾消食,治产后恶露不净,瘀滞腹痛,食积饱胀,赤白下痢及跌打损伤”。近年来,日本的研究人员发现红曲具有下列四种医疗功效:(1)降低血胆固醇:猿藤率先从分离自泰国发酵食品的粉红色曲菌Monascusruber的培养液中找到Monacolink之后,又陆续地在红曲菌的培养液里发现其它五种构造类似物,均具有抑制胆固醇合成的功用,唯效力上均不如Monacolink;(2)降血糖:山内等曾直接以红曲菌的培养物做饲料进行动物试验,除确定含有“红曲培养物”的饲料可有效地使兔子的血清胆固醇降低18~25%之外,又额外发现所有的试验兔子在进食饲料之后的半小时内血糖降低23~33%,而在l小时之后的血糖量仍比对照组下降了19~29%,不过其有效成份尚待进一步分析鉴定;(3)降血压:日本国立健康营养研究所在进行饲料添加“红曲培养物”的动物试验中,发现添加0.2~0.3%“红曲培养物”的 ...
【技术保护点】
1.一种活血化瘀、促排恶露的红曲糯米酒的生产方法,其特征在于:生产步骤为:(1)称取糯米,用清水洗净后,用清水浸泡1~3个小时;(2)将糯米蒸熟,关火后焖10~20分钟,得到糯米饭;(3)将蒸熟的糯米饭晾凉至35~38℃;(4)将红曲与晾凉的糯米饭交叉拌在一起,红曲和糯米的重量比为:(1~4):10;(5)将拌好的红曲和糯米饭倒入缸中并密封发酵12~24小时后,加入纯粮酿造的米酒,酒精度为20~40度,加入的纯粮酿造的米酒和糯米的重量比为:(2~3):(4~5),将缸置于阴凉干燥处静置密封发酵,60~200天,温度控制在28~35度;(6)将缸中的发酵物过滤取液,检验合格后得到酒液;(7)将处理好的药材放置到酒液中,密封浸泡120~365天;(8)将酒液和药材分离,取液,将分离得到的酒液搅拌均匀后进行装瓶密封即可得到产品;所述的药材包括:当归、黄芪、川芎、生地、党参、茯苓、枸杞、桂圆、桂枝、淮山、红枣和海马。
【技术特征摘要】
1.一种活血化瘀、促排恶露的红曲糯米酒的生产方法,其特征在于:生产步骤为:(1)称取糯米,用清水洗净后,用清水浸泡1~3个小时;(2)将糯米蒸熟,关火后焖10~20分钟,得到糯米饭;(3)将蒸熟的糯米饭晾凉至35~38℃;(4)将红曲与晾凉的糯米饭交叉拌在一起,红曲和糯米的重量比为:(1~4):10;(5)将拌好的红曲和糯米饭倒入缸中并密封发酵12~24小时后,加入纯粮酿造的米酒,酒精度为20~40度,加入的纯粮酿造的米酒和糯米的重量比为:(2~3):(4~5),将缸置于阴凉干燥处静置密封发酵,60~200天,温度控制在28~35度;(6)将缸中的发酵物过滤取液,检验合格后得到酒液;(7)将处理好的药材放置到酒液中,密封浸泡120~365天;(8)将酒液和药材分离,取液,将分离得到的酒液搅拌均匀后进行装瓶密封即可得到产品;所述的药材包括:当归、黄芪、川芎、生地、党参、茯苓、枸杞、桂圆、桂枝、淮山、红枣和海马。2.根据权利要求1所述的活血化瘀、促排恶露的红曲糯米酒的生产方法,其特征在于:发酵物过滤是用200目的滤网袋叠加3层进行过滤。3.根据权利要求1所述的活血化瘀、促排恶露的红曲糯米酒的生产方法,其特征在于:步骤(1)中浸泡糯米时糯米和水的重...
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