CN103232921A - Flavor rice wine containing Panax Notoginseng and coffee, and preparation method thereof - Google Patents
Flavor rice wine containing Panax Notoginseng and coffee, and preparation method thereof Download PDFInfo
- Publication number
- CN103232921A CN103232921A CN2013101068045A CN201310106804A CN103232921A CN 103232921 A CN103232921 A CN 103232921A CN 2013101068045 A CN2013101068045 A CN 2013101068045A CN 201310106804 A CN201310106804 A CN 201310106804A CN 103232921 A CN103232921 A CN 103232921A
- Authority
- CN
- China
- Prior art keywords
- parts
- coffee
- rice wine
- mentioned
- panax notoginseng
- 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
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a flavor rice wine containing Panax Notoginseng and coffee. The flavor rice wine is composed of the following raw materials, by weight, 94-100 parts of rice, 10-12 parts of Panax Notoginseng, 5-7 parts of pumpkin powder, 4-5 parts of coffee powder, 1-2 parts of Poria cocos, 3-4 parts of lily, 1-2 parts of sunflower receptacle, 3-5 parts of seville orange flower, 2-3 parts of shaddock peel, 1-3 parts of ginger, 2-3 parts of grape leaf, 1-2 parts of pomegranate leaf, 0.5-0.7 parts of citric acid and 10-14 parts of distiller's yeast. The flavor rice wine containing Panax Notoginseng and coffee produced in the invention breakthroughs the mouthfeel of a traditional rice wine and has a sweet and mellow fragrance, and Panax Notoginseng has very high healthcare values, are rich in starches, proteins, a plurality of vitamins, and a plurality of amino acids required by human bodies, has the spleen invigorating, dampness disinhibiting, heat clearing and pus expelling efficacies, and is suitable for diarrhea, and spasms and inconvenient flexing and stretching of tendons and vessels. The flavor rice wine containing Panax Notoginseng and coffee has the efficacies of inflammation prevention, immunity enhancement, blood sugar reduction and the like, and is beneficial for the health of the human bodies.
Description
Technical field
The present invention relates generally to a kind of rice wine, relates in particular to a kind of notoginseng coffee local flavor rice wine and preparation method thereof.
Background technology
Coffee can reduce the probability of Alzheimer and senile dementia.Coffee also can reduce the probability of parkinsonism.Coffee can improve memory capability and the IQ of short-term.Coffee also can reduce the probability of diabetes.Coffee can reduce the probability of liver cirrhosis and heart disease.Tannic acid in the coffee can reduce the ability that food causes carious tooth.Coffee is because its unique fragrance and mouthfeel enjoy and pursue, but it is still more rare to make the precedent of various daily breads with coffee.
Summary of the invention
The object of the invention just provides a kind of notoginseng coffee local flavor rice wine and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of notoginseng coffee local flavor rice wine, it is made up of the raw material of following weight parts:
Rice 94-100, pseudo-ginseng 10-12, pumpkin powder 5-7, coffee powder 4-5, Poria cocos 1-2, lily 3-4, floral disc of sunflower into 1-2, CitrusaurantiumL.Var.amara Engl. 3-5, shaddock skin 2-3, ginger 1-3, grape leaf 2-3, Pomegranate Leaf 1-2, citric acid 0.5-0.7, distiller's yeast 10-14.
A kind of preparation method of notoginseng coffee local flavor rice wine may further comprise the steps:
(1) above-mentioned floral disc of sunflower into, lily, shaddock skin, Pomegranate Leaf, grape leaf, CitrusaurantiumL.Var.amara Engl. are mixed, extracting in water gets extracting solution;
(2) above-mentioned pseudo-ginseng is joined in the said extracted liquid, be heated to boiling after, be incubated 15-20 minute, take out pseudo-ginseng, extracting solution is cooled to 30-40 ℃, be material a;
(3) oven dry of the pseudo-ginseng of above-mentioned taking-up is ground into fine powder, mix with above-mentioned hawthorn powder, add fresh milk essence, the coffee powder of compound weight 5-7% again, stirring is placed on that slow fire stir-fried 2-4 minute in the pot, and discharging is cooled to normal temperature, must expect b;
(4) above-mentioned rice was soaked in normal-temperature water 8-10 hour, discharging is placed in the food steamer, and very hot oven cooks thoroughly, and discharging is cooled to normal temperature;
(5) above-mentioned Poria cocos is ground into fine powder, with above-mentioned material b, the rice mixing and stirring that cooks, must expect c;
(6) above-mentioned material a being added distiller's yeast, citric acid, stir, mix with above-mentioned material c, is 35-40 ℃ of lower seal fermentation 30-40 hour in temperature;
(7) can, sterilization namely get described notoginseng coffee local flavor rice wine.
Advantage of the present invention is:
The notoginseng coffee local flavor rice wine that the present invention produces, broken through the mouthfeel of traditional rice wine, the fragrance glycol, and pseudo-ginseng has very high health care value, the multiple amino acids of rich in starch, protein, multivitamin and needed by human body has effects such as invigorating spleen to remove dampness, clearing away heat and eliminating pus, be applicable to have loose bowels, muscle arteries and veins contraction joint stuffiness, rice wine of the present invention has anti-inflammatory, enhancing immunity, effect such as hypoglycemic, useful HUMAN HEALTH.
Embodiment
Embodiment 1
A kind of notoginseng coffee local flavor rice wine, it is made up of the raw material of following weight parts (kilogram):
Rice 100, pseudo-ginseng 12, pumpkin powder 7, coffee powder 5, Poria cocos 2, lily 4, floral disc of sunflower into 2, CitrusaurantiumL.Var.amara Engl. 5, shaddock skin 3, ginger 3, grape leaf 3, Pomegranate Leaf 2, citric acid 0.7, distiller's yeast 14.
A kind of preparation method of notoginseng coffee local flavor rice wine may further comprise the steps:
(1) above-mentioned floral disc of sunflower into, lily, shaddock skin, Pomegranate Leaf, grape leaf, CitrusaurantiumL.Var.amara Engl. are mixed, extracting in water gets extracting solution;
(2) above-mentioned pseudo-ginseng is joined in the said extracted liquid, be heated to boiling after, be incubated 20 minutes, take out pseudo-ginseng, extracting solution is cooled to 40 ℃, be material a;
(3) oven dry of the pseudo-ginseng of above-mentioned taking-up is ground into fine powder, mix with above-mentioned pumpkin powder, add fresh milk essence, the coffee powder of compound weight 7% again, stirring is placed on that slow fire stir-fried 4 minutes in the pot, and discharging is cooled to normal temperature, must expect b;
(4) above-mentioned rice was soaked in normal-temperature water 10 hours, discharging is placed in the food steamer, and very hot oven cooks thoroughly, and discharging is cooled to normal temperature;
(5) above-mentioned Poria cocos is ground into fine powder, with above-mentioned material b, the rice mixing and stirring that cooks, must expect c;
(6) above-mentioned material a being added distiller's yeast, citric acid, stir, mix with above-mentioned material c, is 40 ℃ of lower seal fermentations 40 hours in temperature;
(7) can, sterilization namely get described notoginseng coffee local flavor rice wine.
Claims (2)
1. notoginseng coffee local flavor rice wine is characterized in that it is made up of the raw material of following weight parts:
Rice 94-100, pseudo-ginseng 10-12, pumpkin powder 5-7, coffee powder 4-5, Poria cocos 1-2, lily 3-4, floral disc of sunflower into 1-2, CitrusaurantiumL.Var.amara Engl. 3-5, shaddock skin 2-3, ginger 1-3, grape leaf 2-3, Pomegranate Leaf 1-2, citric acid 0.6-0.8, distiller's yeast 10-14.
2. the preparation method of a notoginseng coffee local flavor rice wine as claimed in claim 1 is characterized in that may further comprise the steps:
(1) above-mentioned floral disc of sunflower into, lily, shaddock skin, Pomegranate Leaf, grape leaf, CitrusaurantiumL.Var.amara Engl. are mixed, extracting in water gets extracting solution;
(2) above-mentioned pseudo-ginseng is joined in the said extracted liquid, be heated to boiling after, be incubated 15-20 minute, take out pseudo-ginseng, extracting solution is cooled to 30-40 ℃, be material a;
(3) oven dry of the pseudo-ginseng of above-mentioned taking-up is ground into fine powder, mix with above-mentioned pumpkin powder, add fresh milk essence, the coffee powder of compound weight 5-7% again, stirring is placed on that slow fire stir-fried 2-4 minute in the pot, and discharging is cooled to normal temperature, must expect b;
(4) above-mentioned rice was soaked in normal-temperature water 8-10 hour, discharging is placed in the food steamer, and very hot oven cooks thoroughly, and discharging is cooled to normal temperature;
(5) above-mentioned Poria cocos is ground into fine powder, with above-mentioned material b, the rice mixing and stirring that cooks, must expect c;
(6) above-mentioned material a being added distiller's yeast, citric acid, stir, mix with above-mentioned material c, is 35-40 ℃ of lower seal fermentation 30-40 hour in temperature;
(7) can, sterilization namely get described notoginseng coffee local flavor rice wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101068045A CN103232921A (en) | 2013-03-29 | 2013-03-29 | Flavor rice wine containing Panax Notoginseng and coffee, and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101068045A CN103232921A (en) | 2013-03-29 | 2013-03-29 | Flavor rice wine containing Panax Notoginseng and coffee, and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103232921A true CN103232921A (en) | 2013-08-07 |
Family
ID=48880992
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013101068045A Pending CN103232921A (en) | 2013-03-29 | 2013-03-29 | Flavor rice wine containing Panax Notoginseng and coffee, and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103232921A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104073400A (en) * | 2014-05-14 | 2014-10-01 | 安徽天下福酒业有限公司 | Fresh ginger stomach-warming rice wine |
| CN104450437A (en) * | 2014-11-18 | 2015-03-25 | 马鞍山市心洲葡萄专业合作社 | Cowpea-mulberry chocolate wine |
| CN105907542A (en) * | 2016-06-29 | 2016-08-31 | 贵州蛮王酒业有限公司 | Pomelo peel fruit wine |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101955871A (en) * | 2010-06-04 | 2011-01-26 | 威海华药本草生物科技有限公司 | Rice wine beverage for tonifying kidney and preparation method thereof |
| CN102250733A (en) * | 2011-06-08 | 2011-11-23 | 钟桂英 | Health-care wine matched with gynostemma pentaphylla and preparation method thereof |
| CN102952662A (en) * | 2012-10-23 | 2013-03-06 | 合肥三河四子同乐酒业有限公司 | Preparation method of black glutinous rice liquor |
| CN102994306A (en) * | 2012-11-23 | 2013-03-27 | 吴江永祥酒精制造有限公司 | Glutinous rice wine and preparation method thereof |
-
2013
- 2013-03-29 CN CN2013101068045A patent/CN103232921A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101955871A (en) * | 2010-06-04 | 2011-01-26 | 威海华药本草生物科技有限公司 | Rice wine beverage for tonifying kidney and preparation method thereof |
| CN102250733A (en) * | 2011-06-08 | 2011-11-23 | 钟桂英 | Health-care wine matched with gynostemma pentaphylla and preparation method thereof |
| CN102952662A (en) * | 2012-10-23 | 2013-03-06 | 合肥三河四子同乐酒业有限公司 | Preparation method of black glutinous rice liquor |
| CN102994306A (en) * | 2012-11-23 | 2013-03-27 | 吴江永祥酒精制造有限公司 | Glutinous rice wine and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104073400A (en) * | 2014-05-14 | 2014-10-01 | 安徽天下福酒业有限公司 | Fresh ginger stomach-warming rice wine |
| CN104450437A (en) * | 2014-11-18 | 2015-03-25 | 马鞍山市心洲葡萄专业合作社 | Cowpea-mulberry chocolate wine |
| CN105907542A (en) * | 2016-06-29 | 2016-08-31 | 贵州蛮王酒业有限公司 | Pomelo peel fruit wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103992916B (en) | A kind of heart of a lotus seed benevolence blueberry mixed health dark green tea wine and working method thereof | |
| CN103627586B (en) | Health-care glutinous rice wine and preparation method thereof | |
| CN102919459B (en) | Herbal tea | |
| CN104256584A (en) | Moringa oleifera ferment and preparation method thereof | |
| CN103509671A (en) | Fermentation-type cactus fruit juice tea wine production method | |
| CN103251004B (en) | Prune preserved fruit and preparation method thereof | |
| CN105231246A (en) | Sweet osmanthus and honey solid beverage and preparation method thereof | |
| CN103229837B (en) | Hawthorn kernel mulberry fermented soybean milk and preparation method thereof | |
| CN103232921A (en) | Flavor rice wine containing Panax Notoginseng and coffee, and preparation method thereof | |
| CN101792703B (en) | Phyllanthusemblica L.. tea liquor and preparation method thereof | |
| CN103232920A (en) | Flavor rice wine containing Fructus Tsaoko and coffee, and preparation method thereof | |
| CN102533516B (en) | Processing method of konjak mulberry fruit wine | |
| CN103232929B (en) | Healthcare rice wine containing hawthorn fruits and coffee, and preparation method thereof | |
| CN103549437A (en) | Health-protection food capable of reducing blood pressure and blood fat and preparation method of food | |
| CN108611235A (en) | A kind of preparation method of the double ginseng yellow rice wine of heath-function | |
| CN103229840B (en) | Hawthorn kernel shiitake fermented soybean milk and preparation method thereof | |
| CN103232922A (en) | Healthcare rice wine containing cashews and coffee, and preparation method thereof | |
| CN103805401A (en) | Sweet potato health-care wine and preparation method thereof | |
| CN103602554A (en) | Compound fermentation type semen cuscutae health-care wine and production method thereof | |
| CN105105234A (en) | Method for making vinegar egg lemon ginger juice honey liquid | |
| CN103555489A (en) | Burdock wine production process | |
| CN103045453B (en) | Purslane vinegar and production method thereof | |
| CN105199918A (en) | Maca highland barley wine and brewing method thereof | |
| CN103719678A (en) | Lard oil fruity rice flour and preparation method thereof | |
| CN103315213A (en) | Red-date liver-protecting eight-treasure rice pudding and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| AD01 | Patent right deemed abandoned |
Effective date of abandoning: 20130807 |
|
| C20 | Patent right or utility model deemed to be abandoned or is abandoned |