In the field of wine making technology, the invention specifically provides a health wine. According to the theory of five lines of traditional Chinese medicine, it regulates the viscera and conforms to the nature. It is brewed by the following components: the five line Valley: yellow sticky rice 10kg 15kg, black rice 8kg 16KG, job 20kg 23kg, red bean 15kg 16KG, mung bean 20kg 27kg, rice 8kg 16KG, sorghum 1 0kg, glutinous rice 2kg 5kg; plus purslane 1 3kg. In the fermentation process, Toona sinensis is used in the fermentation process. It has the effect of anticorrosion and gas, and can increase the aroma of the wine by alternately grinding with grain. In the fermentation environment, it is placed in the fermentation environment, purifying the fermentation environment, reducing the breeding of the mixed bacteria and making the wine back to the sweet and fragrant alcohol. The health wine, according to the characteristics of the four seasons changing viscera hair to modulate the proportion of five grain, with five cold and four heat technology to retain the grain essence, comply with the changes in the four seasons of five lines, taste mellow and clear, and have high health function, can produce Qi and blood, nourish five organs, long drink can significantly improve the body function.
【技术实现步骤摘要】
保健酒
本专利技术涉及酿酒领域,具体涉及一种保健酒及其制备方法。
技术介绍
白酒是以粮谷为主要原料,以大曲、小曲或麸曲及酒母等为糖化发酵剂,经蒸煮、糖化、发酵、蒸馏而制成的蒸馏酒。酒质无色(或微黄)透明,气味芳香纯正,入口绵甜爽净,酒精含量较高,经贮存老熟后,具有以酯类为主体的复合香味。据《本草纲目》记载:“烧酒非古法也,自元时创始,其法用浓酒和糟入甑(指蒸锅),蒸令气上,用器承滴露。”由此可以得出,我国白酒的生产已有很长的历史。在生存环境日益恶化的当前,人人都注重养生,因此当前具有保健功能的酒品种类繁多,但是绝大部分的酒是在基础白酒内,加入各类中药材,通过特殊制作工艺,充分发挥中药的作用来达到保健疗效的,在基础白酒的制作工艺上,并没有特殊的变化。中国专利CN201610247863.8,一种特型白酒的制备方法,使用了黄精、茯苓、玉竹、覆盆子、桂圆、枣、杏仁、橘红、枸杞、桑葚、山楂等中药材,利用多功能提取罐和剪切泵充分提取了中药材功能成分,提取效率高;并辅以红曲进行发酵,进一步利用了中药材残渣,并增强了酒体的保健功能。中国专利CN201510125448.0,一种美容养颜SOD葡萄酒及制备方法,使用桑椹14-20份,太子参8-10份,枸杞子11-14份,五味子6-10份,花粉6-12份,葡萄800-1000,将药材与葡萄酒结合,增强了中药材药效的发挥,提高了葡萄酒的食用价值,且适合各年龄段的人群饮用,不仅具有美容养颜作用,还可增强机体免疫力。上述两项专利,均是采用中药材与基础酒共同发酵制作的方法,来达到中药功能与酒功能的相得益彰。但是在基础酒的制作上,均未 ...
【技术保护点】
1.保健酒,其特征在于:由下述组分酿造而成:五行谷:黄黏米10kg‑15kg,黑米8kg‑16kg,薏米20kg‑23kg,红豆15kg‑16kg,绿豆20kg‑27kg;大米8kg‑16kg,高粱5kg‑10kg,糯米2kg‑5kg;另加马齿苋1‑3kg。
【技术特征摘要】
1.保健酒,其特征在于:由下述组分酿造而成:五行谷:黄黏米10kg-15kg,黑米8kg-16kg,薏米20kg-23kg,红豆15kg-16kg,绿豆20kg-27kg;大米8kg-16kg,高粱5kg-10kg,糯米2kg-5kg;另加马齿苋1-3kg。2.权利要求1所述保健酒的制作方法,其特征在于:包括下述步骤:①粮食清洗与蒸煮:用水对所有粮食进行清洗、阴干,待粮食自然晾至5成干时,进行蒸煮,蒸煮过程中,先投入大米、糯米,待米粒发生初步受热膨胀时,将米沥出;最后投入马齿苋,一轮滚煮后,捞出;再投入五行谷,进行...
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