CN105176726A - Multifunctional digestion promoting liquid flavoring agent and preparing method of multifunctional digestion promoting liquid flavoring agent - Google Patents
Multifunctional digestion promoting liquid flavoring agent and preparing method of multifunctional digestion promoting liquid flavoring agent Download PDFInfo
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- CN105176726A CN105176726A CN201510448399.4A CN201510448399A CN105176726A CN 105176726 A CN105176726 A CN 105176726A CN 201510448399 A CN201510448399 A CN 201510448399A CN 105176726 A CN105176726 A CN 105176726A
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Abstract
The invention discloses a multifunctional digestion promoting liquid flavoring agent, which is characterized by being prepared from the following ingredients in parts by weight: 40 to 100 parts of husked millet, 40 to 100 parts of sorghum rice, 2 to 8 parts of red jujube, 2 to 8 parts of hawthorn, 1 to 5 parts of medlar, 1 to 5 parts of dried orange peel, 1 to 5 parts of liquorice, 1 to 5 parts of atractylodes macrocephaia, 1 to 5 parts of honeysuckle, 1 to 5 parts of skullcap, 1 to 5 parts of lilies, 2 to 5 parts of mulberries and 0.008 to 0.3 part of composite active probiotics. The multifunctional digestion promoting liquid flavoring agent has the advantages that the modern medical study is combined; the ingredients including the red jujube, the hawthorn, the medlar, the dried orange peel, the liquorice, the atractylodes macrocephaia, the honeysuckle, the skullcap, the lilies, the mulberries and the like are finely screened; and the effects of strengthening the stomach to promote digestion, replenishing qi and enriching the blood are achieved.
Description
Technical field
The present invention relates to a kind of yellow rice wine, be specifically related to a kind of multi-functional digestion promoting liquid seasoning, also relate to a kind of preparation method of multi-functional digestion promoting liquid seasoning, belong to wine preparation field.
Background technology
Yellow rice wine is the national special product of China, also referred to as rice wine (ricewine), belongs to brewing wine, in the large brewing wine (yellow rice wine, grape wine and beer) in the world three, occupy an important seat.Brewing technology is taken the course of its own, and becomes Typical Representative and model that boundary is brewageed in east.The wheat koji rice wine being wherein representative with ShaoXing,ZheJiang yellow rice wine is yellow rice wine product with the longest history, most representative.It is a kind of take rice as the grain wine that raw material is brewed into.Different types of yellow rice wine color also presents different cream-coloured, tawny or reddish-brown.Yellow rice wine has Tong Qumai, thick stomach, profit skin, supports taste, holds up liver, except therapeutic actions such as gas under wind.Amino acid in 16 is contained in yellow rice wine, easily digested, almost remain whole beneficiating ingredients that fermentation produces in process of production.Along with the raising of people's living standard, increasing people starts to focus on health, has the theory of the length of vinosity baiyao in the traditional Chinese medical science, so people had both wished the local flavor just enjoyed in the process of drinking, more wish the effect reaching health by drinking.
Summary of the invention
The technical problem to be solved in the present invention is to provide one can promote enterogastric peristalsis, the Multifunctional yellow wine delayed senility.
For solving the problems of the technologies described above, the technical solution used in the present invention is: a kind of multi-functional digestion promoting liquid seasoning, is characterized in that: be made up of the raw material of following weight part: milled glutinous broomcorn millet 40-100 part, sorghum rice 40-100 part, red date 2-8 part, hawthorn 2-8 part, matrimony vine 1-5 part, dried orange peel 1-5 part, Radix Glycyrrhizae 1-5 part, bighead atractylodes rhizome 1-5 part, Japanese Honeysuckle 1-5 part, Huang Cen 1-5 part, lily 1-5 part, mulberries 2-5 part, composite reactive probiotic bacterium 0.008-0.3 part.
Further, be made up of the raw material of following weight part: milled glutinous broomcorn millet 50-80 part, sorghum rice 50-80 part, red date 3-6 part, hawthorn 3-6 part, matrimony vine 1-3 part, dried orange peel 1-3 part, Radix Glycyrrhizae 1-3 part, bighead atractylodes rhizome 1-3 part, Japanese Honeysuckle 1-3 part, Huang Cen 1-3 part, lily 1-3 part, mulberries 2-3 part, composite reactive probiotic bacterium 0.012-0.018 part.
Further, be made up of the raw material of following weight part: milled glutinous broomcorn millet 65 parts, sorghum rice 65 parts, red date 4 parts, hawthorn 4 parts, matrimony vine 2 parts, dried orange peel 2 parts, 2 parts, Radix Glycyrrhizae, the bighead atractylodes rhizome 2 parts, Japanese Honeysuckle 2 parts, Huang Cen 2 parts, lily 2 parts, mulberries 2.5 parts, composite reactive probiotic bacterium 0.013 part.
Present invention also offers the preparation method of multi-functional digestion promoting liquid seasoning, the milled glutinous broomcorn millet of aforementioned proportion and sorghum rice are cooked, then 30-32 DEG C is cooled to, add the red date selling bent and aforementioned proportion, hawthorn, matrimony vine, dried orange peel, Radix Glycyrrhizae, the bighead atractylodes rhizome, Japanese Honeysuckle, Huang Cen, lily, mulberries, saccharification and fermentation are carried out simultaneously, through 40 days, take out upper strata wine liquid, lower floor's wine liquid and wine with dregs, then add and sell Qu Jixu saccharification, through 16 days, distiller's wort adds water through distillation, to fill a wine cup for liquid and distillate mixed preparing, filter after store storage 45-50 days, again filter and mix with composite reactive probiotic bacterium, store and obtain finished product after 3-5 days.
Further, first time add sell bent weight be milled glutinous broomcorn millet and sorghum rice gross weight 0.018-0.025 doubly, first time add sell bent weight be milled glutinous broomcorn millet and sorghum rice gross weight 0.020-0.028 doubly.
Beneficial effect of the present invention: multi-functional digestion promoting liquid seasoning of the present invention is in conjunction with modern medicine study, the raw materials such as meticulous screening red date, hawthorn, matrimony vine, dried orange peel, Radix Glycyrrhizae, the bighead atractylodes rhizome, Japanese Honeysuckle, Huang Cen, lily, mulberries, stomach invigorating digestion promoting, benefiting vital QI for enriching blood.
Embodiment
Below in conjunction with specific embodiment, technical scheme of the present invention is elaborated.
The multi-functional digestion promoting liquid seasoning of one of the present invention, is made up of the raw material of following weight part: milled glutinous broomcorn millet 40-100 part, sorghum rice 40-100 part, red date 2-8 part, hawthorn 2-8 part, matrimony vine 1-5 part, dried orange peel 1-5 part, Radix Glycyrrhizae 1-5 part, bighead atractylodes rhizome 1-5 part, Japanese Honeysuckle 1-5 part, Huang Cen 1-5 part, lily 1-5 part, mulberries 2-5 part, composite reactive probiotic bacterium 0.008-0.3 part.
Preparation method: the milled glutinous broomcorn millet of aforementioned proportion and sorghum rice are cooked, then 30-32 DEG C is cooled to, add sell bent and aforementioned proportion red date, hawthorn, matrimony vine, dried orange peel, Radix Glycyrrhizae, the bighead atractylodes rhizome, Japanese Honeysuckle, Huang Cen, lily, mulberries, saccharification and fermentation are carried out simultaneously, through 40 days, take out upper strata wine liquid, lower floor's wine liquid and wine with dregs, then add and sell Qu Jixu saccharification, through 16 days, distiller's wort adds water through distillation, and fill a wine cup for liquid and distillate mixed preparing, filtered after store storage 45-50 days, again filter and mix with composite reactive probiotic bacterium, store and obtain finished product after 3-5 days.
Wherein, first time add sell bent weight be milled glutinous broomcorn millet and sorghum rice gross weight 0.018-0.025 doubly, first time add sell bent weight be milled glutinous broomcorn millet and sorghum rice gross weight 0.020-0.028 doubly.
Embodiment 1
Milled glutinous broomcorn millet 40 parts, sorghum rice 40 parts, red date 2 parts, hawthorn 2 parts, matrimony vine 1 part, dried orange peel 1 part, 1 part, Radix Glycyrrhizae, the bighead atractylodes rhizome 1 part, Japanese Honeysuckle 1 part, Huang Cen 1 part, lily 1 part, mulberries 2 parts, composite reactive probiotic bacterium 0.008 part.
Embodiment 2
Milled glutinous broomcorn millet 100 parts, sorghum rice 100 parts, red date 8 parts, hawthorn 8 parts, matrimony vine 5 parts, dried orange peel 5 parts, 5 parts, Radix Glycyrrhizae, the bighead atractylodes rhizome 5 parts, Japanese Honeysuckle 5 parts, Huang Cen 5 parts, lily 5 parts, mulberries 5 parts, composite reactive probiotic bacterium 0.008-0.3 part.
Embodiment 3
Milled glutinous broomcorn millet 50 parts, sorghum rice 50 parts, red date 3 parts, hawthorn 3 parts, matrimony vine 1 part, dried orange peel 1 part, 1 part, Radix Glycyrrhizae, the bighead atractylodes rhizome 1 part, Japanese Honeysuckle 1 part, Huang Cen 1 part, lily 1 part, mulberries 2 parts, composite reactive probiotic bacterium 0.012 part.
Embodiment 4
Milled glutinous broomcorn millet 80 parts, sorghum rice 80 parts, red date 6 parts, hawthorn 6 parts, matrimony vine 3 parts, dried orange peel 3 parts, 3 parts, Radix Glycyrrhizae, the bighead atractylodes rhizome 3 parts, Japanese Honeysuckle 3 parts, Huang Cen 3 parts, lily 3 parts, mulberries 3 parts, composite reactive probiotic bacterium 0.018 part.
Embodiment 5
Milled glutinous broomcorn millet 65 parts, sorghum rice 65 parts, red date 4 parts, hawthorn 4 parts, matrimony vine 2 parts, dried orange peel 2 parts, 2 parts, Radix Glycyrrhizae, the bighead atractylodes rhizome 2 parts, Japanese Honeysuckle 2 parts, Huang Cen 2 parts, lily 2 parts, mulberries 2.5 parts, composite reactive probiotic bacterium 0.013 part.
Claims (5)
1. a multi-functional digestion promoting liquid seasoning, is characterized in that: be made up of the raw material of following weight part: milled glutinous broomcorn millet 40-100 part, sorghum rice 40-100 part, red date 2-8 part, hawthorn 2-8 part, matrimony vine 1-5 part, dried orange peel 1-5 part, Radix Glycyrrhizae 1-5 part, bighead atractylodes rhizome 1-5 part, Japanese Honeysuckle 1-5 part, Huang Cen 1-5 part, lily 1-5 part, mulberries 2-5 part, composite reactive probiotic bacterium 0.008-0.3 part.
2. the multi-functional digestion promoting liquid seasoning of one according to claim 1, is characterized in that: be made up of the raw material of following weight part: milled glutinous broomcorn millet 50-80 part, sorghum rice 50-80 part, red date 3-6 part, hawthorn 3-6 part, matrimony vine 1-3 part, dried orange peel 1-3 part, Radix Glycyrrhizae 1-3 part, bighead atractylodes rhizome 1-3 part, Japanese Honeysuckle 1-3 part, Huang Cen 1-3 part, lily 1-3 part, mulberries 2-3 part, composite reactive probiotic bacterium 0.012-0.018 part.
3. the multi-functional digestion promoting liquid seasoning of one according to claim 1, is characterized in that: be made up of the raw material of following weight part: milled glutinous broomcorn millet 65 parts, sorghum rice 65 parts, red date 4 parts, hawthorn 4 parts, matrimony vine 2 parts, dried orange peel 2 parts, 2 parts, Radix Glycyrrhizae, the bighead atractylodes rhizome 2 parts, Japanese Honeysuckle 2 parts, Huang Cen 2 parts, lily 2 parts, mulberries 2.5 parts, composite reactive probiotic bacterium 0.013 part.
4. realize the preparation method of a kind of multi-functional digestion promoting liquid seasoning in claim 1-3 described in any one, it is characterized in that: the milled glutinous broomcorn millet of aforementioned proportion and sorghum rice are cooked, then 30-32 DEG C is cooled to, add the red date selling bent and aforementioned proportion, hawthorn, matrimony vine, dried orange peel, Radix Glycyrrhizae, the bighead atractylodes rhizome, Japanese Honeysuckle, Huang Cen, lily, mulberries, saccharification and fermentation are carried out simultaneously, through 40 days, take out upper strata wine liquid, lower floor's wine liquid and wine with dregs, then add and sell Qu Jixu saccharification, through 16 days, distiller's wort adds water through distillation, to fill a wine cup for liquid and distillate mixed preparing, filter after store storage 45-50 days, again filter and mix with composite reactive probiotic bacterium, store and obtain finished product after 3-5 days.
5. the preparation method of a kind of multi-functional digestion promoting liquid seasoning according to claim 4, it is characterized in that: first time add sells bent weight be the 0.018-0.025 of milled glutinous broomcorn millet and sorghum rice gross weight doubly, first time add sell bent weight be milled glutinous broomcorn millet and sorghum rice gross weight 0.020-0.028 doubly.
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| CN201510448399.4A CN105176726A (en) | 2015-07-27 | 2015-07-27 | Multifunctional digestion promoting liquid flavoring agent and preparing method of multifunctional digestion promoting liquid flavoring agent |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107095298A (en) * | 2017-06-12 | 2017-08-29 | 合肥丰瑞隆生物科技有限公司 | Invigorating spleen and reinforcing stomach food grains other than rice and wheat and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63177779A (en) * | 1987-01-16 | 1988-07-21 | Toshio Nakasone | Production of low-alcoholic sake (japanese rice wine) |
| CN103421653A (en) * | 2013-08-07 | 2013-12-04 | 南通白蒲黄酒有限公司 | Wine drink capable of cultivating human beneficial bacteria fast |
| CN103893587A (en) * | 2014-03-19 | 2014-07-02 | 如皋市蒲西酒厂 | Blood-nourishing qi-tonifying yellow wine |
| CN104130907A (en) * | 2014-08-12 | 2014-11-05 | 福建省建瓯黄华山酿酒有限公司 | Brewing method of seasoning yellow wine |
-
2015
- 2015-07-27 CN CN201510448399.4A patent/CN105176726A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63177779A (en) * | 1987-01-16 | 1988-07-21 | Toshio Nakasone | Production of low-alcoholic sake (japanese rice wine) |
| CN103421653A (en) * | 2013-08-07 | 2013-12-04 | 南通白蒲黄酒有限公司 | Wine drink capable of cultivating human beneficial bacteria fast |
| CN103893587A (en) * | 2014-03-19 | 2014-07-02 | 如皋市蒲西酒厂 | Blood-nourishing qi-tonifying yellow wine |
| CN104130907A (en) * | 2014-08-12 | 2014-11-05 | 福建省建瓯黄华山酿酒有限公司 | Brewing method of seasoning yellow wine |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107095298A (en) * | 2017-06-12 | 2017-08-29 | 合肥丰瑞隆生物科技有限公司 | Invigorating spleen and reinforcing stomach food grains other than rice and wheat and preparation method thereof |
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Application publication date: 20151223 |