CN113930308A - Health-preserving wine and brewing method thereof - Google Patents
Health-preserving wine and brewing method thereof Download PDFInfo
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- CN113930308A CN113930308A CN202111188592.0A CN202111188592A CN113930308A CN 113930308 A CN113930308 A CN 113930308A CN 202111188592 A CN202111188592 A CN 202111188592A CN 113930308 A CN113930308 A CN 113930308A
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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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
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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
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
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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
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
Abstract
The invention discloses a health preserving wine and a brewing method thereof. The invention is brewed by the steps of cleaning husked millet, mutton, goat milk and other auxiliary materials, pelleting, steaming, spreading for cooling, fermenting, squeezing, filtering and the like. The health wine provided by the invention has the effects of nourishing the stomach, tonifying the spleen, tonifying qi and dispelling cold, the brewing method improves the taste of the wine syrup, improves the wine yield, improves the utilization rate of various raw materials and saves the brewing time of the medicinal wine. The invention is suitable for brewing the health wine, and the brewed health wine is suitable for nourishing the stomach, tonifying the spleen, tonifying qi and dispelling cold.
Description
Technical Field
The invention belongs to the field of brewing of medicinal liquor, and relates to health-preserving wine and a brewing method thereof.
Background
Rice wine is also called fermented glutinous rice or sweet wine. This is known as "carignan" in the old age. Is brewed by glutinous rice and is a traditional special wine in Han nationality. A sweet rice wine is prepared by mixing steamed glutinous rice with wine (a special microorganism yeast) and fermenting. The brewing process is simple, and the taste is fragrant, sweet and mellow. The alcohol content is low, so the wine is deeply loved by people. Rice wine has become a daily drink for farmers.
At present, the brewing process of rice wine is to mix cleaned rice and other processed auxiliary materials together, and brew the rice through the steps of steaming, adding yeast, fermenting and the like, although the brewing process is simple, the addition amount of the yeast can not uniformly cover all the raw materials during fermentation, so that the raw materials are not fermented uniformly, partial raw materials are fermented excessively fully, and partial raw materials are not fermented, so that the quality and the taste of the rice wine are influenced; meanwhile, the fermentation degree of the auxiliary materials is determined according to the properties of the auxiliary materials, so that part of the raw materials are mildewed and hairy in the brewing process due to direct mixing, and the pollution and the waste of the raw materials are caused.
In addition, although the wine yield is different due to different grains used for brewing different wines by the existing wine brewing process, the wine yield is not very different when various grains are used for brewing wine, and the average wine yield is about 35%, so that the existing wine brewing process has low utilization rate of grains and is a great disadvantage of the existing wine brewing process.
Disclosure of Invention
In order to solve the defects in the prior art, the invention aims to provide the health-care rice wine and the brewing method thereof, so as to achieve the aims of uniformly covering the raw materials with the distiller's yeast, improving the fermentation utilization rate of the raw materials, balancing the fermentation time and fully and uniformly fermenting the raw materials.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
the health-preserving wine comprises the following raw materials in parts by weight: 68-86 parts of husked millet, 10-26 parts of mutton, 4-8 parts of goat milk, 7-16 parts of Chinese herbal medicines, 1-8 parts of dried orange peel, 0.5-6 parts of hawthorn and 0.1-0.42 part of distiller's yeast;
as a limitation of the present invention, the Chinese herbal medicines include: at least one of 2-6 parts of medlar, 0.6-4 parts of ginseng and 0.1-3 parts of angelica;
the invention also provides a brewing method of the health-preserving wine, which comprises the following steps:
s1, heating and sterilizing goat milk, centrifugally degreasing, and fermenting to obtain fermented milk;
s2, soaking husked millet in water for 2-3 days, draining water accounting for 50% of the total weight of the husked millet after the husked millet absorbs enough water, and uniformly spreading the husked millet at the bottom of a retort;
s3, removing blood from mutton, mincing, and uniformly mixing with dried orange peel, hawthorn and the rest husked millet to obtain a mixed material A;
s4, washing lotus leaves, wrapping the mixed material A, and making pills to obtain material pills;
s5, putting the millet and the material pill into a steamer, uniformly placing the millet and the material pill on the millet, covering the steamer with a cover for steaming, cooling the millet and the material pill after steaming, keeping the temperature until the temperature is reduced to 25 ℃, adding fermented milk and distiller' S yeast into the millet, and uniformly mixing to obtain a mixed material B;
s6, washing and cutting the Chinese herbal medicines to obtain Chinese herbal medicine pieces; (ii) a
S7, pouring the wine and the Chinese herbal medicine fragments into a fermentation cylinder, adding the mixed material B, uniformly mixing, adjusting acidity, and sequentially performing main fermentation, after-fermentation, squeezing, clarification and filtration to obtain raw medicinal liquor;
s8, aging the medicinal liquor, blending, sterilizing and finely filtering to obtain the health wine;
as another limitation of the invention, the temperature for heating and sterilizing is 80-90 ℃ and the time is 5-10 s;
the fermentation temperature is 20-35 ℃, and the fermentation time is 2-3 d;
as a third limitation of the present invention, the bloodless water comprises the steps of:
s31, soaking mutton in clear water for 2-3 hours, and replacing the clear water for 1-2 times in the soaking process to obtain soaked mutton;
s32, putting the soaked mutton into a pot, adding clear water to submerge the mutton, heating and boiling, keeping the temperature for 3-5 minutes, skimming froth, fishing out the boiled mutton, draining, and cooling;
as a fourth limitation of the invention, the diameter of the material pill is 7-10 cm, and 3-5 mutually parallel cuts are scribed at the bottom of the material pill;
as a fifth limitation of the present invention, the acidity is 0.15 to 0.35g/100 ml; the fermentation temperature of the main fermentation is 20-28 ℃, and the time is 10-15 d;
due to the adoption of the technical scheme, compared with the prior art, the invention has the following beneficial effects:
(1) the health wine provided by the invention comprises the following raw materials:
husked millet: sweet in flavor and slightly warm in nature; it enters lung, spleen, stomach and large intestine meridians; has effects in invigorating qi, strengthening middle warmer, relieving restlessness, quenching thirst, and removing toxic materials;
mutton: sweet taste and warm nature; has effects in replenishing blood, invigorating qi, warming middle-jiao, and warming stomach;
goat milk: sweet taste and warm nature; entering stomach, heart and kidney meridians; has effects in nourishing yin, invigorating stomach, tonifying kidney, loosening bowel to relieve constipation, and removing toxic materials;
medlar: sweet in taste and neutral in nature; entering liver and kidney meridians; has effects in nourishing kidney, moistening lung, nourishing liver, and improving eyesight;
ginseng: sweet, slightly bitter and neutral in nature; spleen, lung and heart meridians entered; has effects of invigorating primordial qi, restoring pulse, relieving depletion, invigorating spleen, benefiting lung, promoting fluid production, and tranquilizing;
chinese angelica: sweet and pungent in flavor and warm in nature; it enters liver, heart and spleen meridians; has effects in replenishing blood, promoting blood circulation, regulating menstruation, relieving pain, and loosening bowel to relieve constipation;
dried orange peel: bitter and pungent taste, warm in nature; entering lung and spleen meridians; has effects of regulating qi-flowing, invigorating spleen, eliminating dampness and phlegm;
hawthorn fruit: sour and sweet in taste, slightly warm in nature; spleen, stomach and liver meridians entered; has effects in promoting digestion, invigorating stomach, promoting qi circulation, removing blood stasis, eliminating turbid pathogen, and reducing blood lipid;
(2) the health wine provided by the invention has the effects of nourishing the stomach, tonifying the spleen, tonifying qi and dispelling cold through the matching of the medicinal materials, and meanwhile, the tangerine peel and the hawthorn can remove the mutton smell of the mutton and the goat milk, so that the wine pulp is more mellow;
(3) according to the brewing method of the health-preserving wine, the raw materials are wrapped by the lotus leaves to be divided into independent units, the cut is formed in the lower part, so that the fermentation bacteria enter the raw materials from the cut to be fermented, each unit is the optimal substrate amount for fermentation, the fermentation bacteria can be fully fermented, and the reduction of wine yield and the influence on the taste of wine pulp caused by insufficient fermentation of the fermentation bacteria are avoided;
(4) according to the brewing method of the health-preserving wine, the fermented milk added with the goat milk is fermented by the lactic acid bacteria and the distiller's yeast, so that the taste of the wine is improved due to the addition of the goat milk, the wine yield can be improved, the utilization rate of raw materials can be improved, and the waste of the raw materials is reduced.
(5) The preparation method of the health-preserving wine provided by the invention has the advantages that the Chinese herbal medicines are cleaned and cut up and fermented together with the raw materials, the effective ingredients of the Chinese herbal medicines can be biologically extracted by utilizing the propagation of microorganisms in the fermentation process, so that the effective ingredients in the Chinese herbal medicines can be absorbed by human bodies more easily, and the health-preserving effect is better.
In conclusion, the health wine provided by the invention has the effects of nourishing the stomach, tonifying the spleen, tonifying qi and dispelling cold, the brewing method improves the taste of the wine syrup, improves the wine yield, improves the utilization rate of various raw materials and saves the brewing time of the medicinal wine.
The invention is suitable for brewing the health wine, and the brewed health wine is suitable for nourishing the stomach, tonifying the spleen, tonifying qi and dispelling cold.
Detailed Description
Preferred embodiments of the present invention are explained below. It should be understood that the description of the preferred embodiment is only for purposes of illustration and understanding, and is not intended to limit the invention.
Example 1 method for brewing health preserving wine M1
The embodiment provides a brewing method of health preserving wine M1, which comprises the following steps:
s1, heating and sterilizing 5kg of goat milk at 85 ℃ for 10S, transferring the goat milk into a centrifugal device for centrifugal degreasing, and fermenting the degreased goat milk for 2d at 20 ℃ to obtain 4.3kg of fermented milk N1;
s2, soaking 68kg of husked millet in water for 2 days, weighing 105kg of husked millet after absorbing enough water, draining 50% of the husked millet with enough water by weight, and uniformly spreading at the bottom of a retort;
s31, soaking 10kg of mutton in clean water for 2 hours, and replacing the clean water for 1-2 times in the soaking process to obtain soaked mutton;
s32, putting the soaked mutton into a pot, adding clear water to submerge the mutton, heating and boiling, keeping the temperature for 3 minutes, removing floating foam, fishing out the boiled mutton, draining, and cooling;
s33, mincing the cooked mutton, and uniformly mixing with 1kg of dried orange peel, 0.8kg of hawthorn and the rest 52.5kg of husked millet to obtain 54.3kg of a mixed material A1;
s4, washing lotus leaves, wrapping 54.3 mixed materials A1 with the lotus leaves, subpackaging and making pills to obtain a plurality of material pills R1 with the diameter of 8cm, and marking 3 mutually parallel cuts on each material pill;
s5, putting the material pills R1 into a retort one by one, uniformly placing the material pills on 52.5kg of husked millet, covering the material for steaming, cooling the husked millet and the material pills after steaming, keeping the temperature when the temperature is reduced to 25 ℃, adding 4.3kg of fermented milk and 0.33kg of distiller' S yeast into the husked millet, and uniformly mixing to obtain 111.43kg of mixed material B1;
s6, washing and chopping 3kg of medlar, 1kg of ginseng and 2.4kg of angelica to obtain Chinese herbal medicine fragments;
s7, pouring 6kg of white spirit (40% VOL) and Chinese herbal medicine fragments into a fermentation cylinder, adding 111.43kg of mixed material B1, mixing uniformly, adjusting acidity to 0.2g/100ml, adjusting room temperature to 25 ℃, and sequentially performing main fermentation, after-fermentation, squeezing, clarification and filtration to obtain 37.98kg of raw medicinal liquor (the liquor yield eta is 42%, eta is the yield of raw medicinal liquor/total dry weight of solid raw materials used is 100%), wherein the main fermentation and the after-fermentation are both fermented according to the conditions in the execution standard of GB/T10781-2006 solid-state method white spirit to obtain 36.24kg of raw medicinal liquor; (ii) a
S8, collecting 36.24kg crude drug wine, aging for more than 1 year, blending, sterilizing, and fine filtering to obtain 35.03kg health wine M1.
Examples 2 to 6 methods for brewing health preserving wines M2 to M6
Examples 2 to 6 provide brewing methods of the health preserving wines M2 to M6, respectively, the brewing methods are basically the same as example 1, the differences are only in part of process parameters, and specific parameters are shown in Table 1.
Table 1: brewing method of health preserving wine M2-M6
Other parameters were the same as in example 1.
Test example 1 sensory evaluation
The health-preserving wine M1 brewed in example 1 is selected for sensory evaluation according to the execution standard of the white spirit of GB/T20822-2077 solid-liquid combination method, and the evaluation result is shown in Table 3:
table 3: sensory evaluation standard of health-preserving wine M1
| Item | Index (I) |
| Appearance of the product | Clear and transparent, no suspension and sediment |
| Color | Light amber color |
| Fragrance | Fragrance of fermented wine and milk |
| Taste of the product | Mellow wine, good taste, and no irritation |
| Style of a book | Has the style characteristics of fermented wine and milk wine |
Since the brewing methods of the health preserving wine provided by the invention are similar and the physical states of the obtained health preserving wine are consistent, the health preserving wine M1 brewed in example 1 is representative.
Selecting 10 qualified sensory evaluation members, under the condition that each sensory evaluation member is relatively independent, giving corresponding scores to the sensory quality of the health wine M1 brewed by the invention by each person according to the self, wherein the scoring standards are no feeling 0, weak 1, weak 2, medium 3, strong 4 and strong 5, and respectively counting the average scores of appearance, color, luster, aroma, taste and style, and the results are shown in table 4.
Wherein the comparative example is the wine brewed by the brewing method in the Chinese invention patent 'method for brewing wine by using medlar lamb' with the application number of 200310105886.8.
Table 4: sensory evaluation result of health preserving wine M1
| Group of | Appearance of the product | Color | Fragrance | Taste of the product | Style of a book |
| Health preserving wine M1 | 4.4 | 4.6 | 4.8 | 4.5 | 4.4 |
| Comparative example | 4.1 | 4.0 | 4.2 | 4.1 | 4.3 |
The result shows that compared with the wine in the comparative example, the health preserving wine provided by the invention has good sensory experience, mellow bouquet and soft taste.
Test example 2 physical and chemical index detection of health preserving wine
A small amount of samples are respectively taken from the health preserving wine brewed in the examples 1-6, physicochemical detection is carried out according to the execution standard of the white spirit of GB/T20822-2077 solid-liquid combination method, and the detection results are shown in the table 5.
Table 5: results of physicochemical detection of health preserving wine M1-M6
The results show that the health-preserving wine brewed by the invention all meets the national standard.
Test example 3 efficacy verification of health preserving wine
The invention is continuously summarized and perfected through the administration and clinical verification of a plurality of patients, the formula is complete, and the curative effect is exact. For diarrhea and fullness caused by weakness of the spleen and stomach and incoordination between middle-jiao, manifested as anorexia, acid regurgitation by warm-air, abdominal distention and diarrhea: has the functions of strengthening spleen and stomach, promoting qi circulation to promote digestion, promoting qi circulation and regulating middle warmer.
The invention is verified by two groups of clinical tests, wherein one group is a treatment group and is eaten with the health-preserving wine of the invention once a day, 7 days are a treatment course, the other group is a group for taking the stomach-invigorating and digestion-promoting tablet (Jiangzhong group, the specification: 0.8g/s) according to the group, 100 outpatients are selected for each group, wherein 50 men and 50 women are in the group, the maximum age is 68 years old, the minimum age is 30 years old, the group is eaten once a day, and 7 days are a treatment course, and the clinical manifestations of the health-preserving wine are diet stagnation, chest fullness and abdominal distension, vomiting and dysentery, acid regurgitation, intestinal wind, lumbago, edema and food retention.
The control data after one treatment period are shown in table 6.
Table 6: efficacy verification result of health preserving wine
The treatment group and the control group have obvious difference, so that the invention has obvious curative effect in clinical application.
Test example 4 efficacy test of health preserving wine
The Chinese herbal medicines are subjected to fermentation and microbial extraction, so that the medicinal activity can be better retained, the absorption of a human body is promoted, and the health-care effect is better compared with the Chinese herbal medicine wine which is simply soaked.
The invention is verified by two groups of health-preserving medicinal liquor, wherein one group is a test group which is eaten by the health-preserving wine of the invention once a day, 7 days are a treatment course, the other group is a group which is eaten by a control group by a medicinal liquor R1 brewed by a medicinal liquor brewing method related to a Chinese invention patent with the application number of 201910697546.X, and 80 patients with inappetence, deficiency of middle-warmer energy and deficiency of vital energy and aversion to cold are selected for each group, wherein 40 male patients, 40 female patients, the maximum age of 73 years, the minimum age of 27 years, are eaten once a day, 7 days are a treatment course, and the control data after one treatment course is shown in a table 7.
Table 7: efficacy verification result of health preserving wine
The test group and the control group have obvious difference, so that the invention has obvious curative effect in clinical application.
Comparative example 1
The following comparative examples were examined by the sensory evaluation method in test example 1.
This comparative example provides a method for brewing health preserving medicated wine D1, which is substantially the same as that of example 1 except that no dried orange peel and hawthorn are added in S33, and other parameters are the same as those of example 1, and the health preserving medicated wine D1 has been evaluated by sensory panel evaluators, as shown in Table 2.
Table 2: sensory evaluation of health preserving medicated wine D1
| Group of | Appearance of the product | Color | Fragrance | Taste of the product | Style of a book |
| Health-preserving medicinal liquor D1 | 4.4 | 4.6 | 2.1 | 2.5 | 2.4 |
Through tasting feedback of a sensory evaluator, although the appearance and the color are more prominent, the wine has strong mutton smell and has serious influence on the sensory experience of the wine.
Comparative example 2
The comparative example provides a brewing method of health preserving medicinal liquor D2, which is basically the same as that in example 1, except that lotus leaves are not used for wrapping and pelleting in step S4, the mixed material A and the millet are directly put into a retort, the rest steps are the same as that in example 1, the liquor yield is 28% after the brewing process is carried out to step S6, the raw material fermentation is not uniform, and part of the raw material fermentation is insufficient.
Comparative example 3
This comparative example provides a method for brewing health preserving medicated wine D3, which is substantially the same as example 1 except that lotus leaves are used to wrap and pelletize in step S4, but no knife edge is cut thereunder, the rest of the steps are the same as example 1, the wine yield is only 13% after the brewing process is carried out to step S6, and the raw material wrapped in the lotus leaves is hardly fermented.
Comparative example 4
This comparative example provides a method for brewing health preserving medicated wine D4, which is substantially the same as example 1 except that the goat milk is directly sterilized for later use in step S1, and the rest steps are the same as example 1, wherein the wine yield of the brewing process carried out to step S6 is 33%, and the taste of the health preserving medicated wine D4 is sour, because the goat milk is fermented together with the raw materials to become fermented milk, and cannot be further fermented to produce crude alcohol, so that the medicated wine has sour taste of the fermented goat milk.
Comparative example 5
This comparative example provides a method of brewing health preserving medicated wine D5, which is substantially the same as example 1 except that step S1 was omitted and goat milk was not added, and the rest of the steps were the same as example 1, and the wine yield of the brewing process carried out to step S6 was 23%, and the obtained medicated wine D5 had no milk flavor in the wine and the wine yield was decreased.
Although the present invention has been described in detail with reference to the above embodiments, it will be apparent to those skilled in the art that modifications may be made to the embodiments described in the above embodiments, or equivalents may be substituted for some of the features thereof. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (7)
1. A health preserving wine is characterized in that: the raw materials for preparing the material comprise the following components in parts by weight: 66-86 parts of husked millet, 10-26 parts of mutton, 4-8 parts of goat milk, 5-16 parts of Chinese herbal medicines, 1-8 parts of dried orange peel, 0.5-6 parts of hawthorn and 0.1-0.42 part of distiller's yeast.
2. Health preserving wine as claimed in claim 1, characterized in that: the Chinese herbal medicines comprise: at least one of fructus Lycii, radix Ginseng and radix Angelicae sinensis.
3. The method for brewing health preserving wine according to any one of claims 1 to 2, characterized in that: the brewing method comprises the following steps:
s1, heating and sterilizing goat milk, centrifugally degreasing, and fermenting to obtain fermented milk;
s2, soaking husked millet in water for 2-3 days, draining water accounting for 50% of the total weight of the husked millet after the husked millet absorbs enough water, and uniformly spreading the husked millet at the bottom of a retort;
s3, removing blood from mutton, mincing, and uniformly mixing with dried orange peel, hawthorn and the rest husked millet to obtain a mixed material A;
s4, washing lotus leaves, wrapping the mixed material A, and making pills to obtain material pills;
s5, putting the millet and the material pill into a steamer, uniformly placing the millet and the material pill on the millet, covering the steamer with a cover for steaming, cooling the millet and the material pill after steaming, keeping the temperature until the temperature is reduced to 25 ℃, adding fermented milk and distiller' S yeast into the millet, and uniformly mixing to obtain a mixed material B;
s6, washing and cutting the Chinese herbal medicines to obtain Chinese herbal medicine pieces;
s7, pouring the wine into a fermentation cylinder, adding the mixed material B, mixing uniformly, adjusting acidity, and sequentially performing main fermentation, after-fermentation, squeezing, clarification and filtration to obtain raw medicinal liquor;
s8, collecting the crude drug wine, aging, blending, sterilizing, and fine filtering to obtain the health wine.
4. Brewing method according to claim 3, characterized in that: the heating sterilization temperature is 80-90 ℃ and the time is 5-10 s; the fermentation temperature is 20-35 ℃, and the fermentation time is 2-3 d.
5. Brewing method according to claim 3, characterized in that: the blood removal water comprises the following steps:
s31, soaking mutton in clear water for 2-3 hours, and replacing the clear water for 1-2 times in the soaking process to obtain soaked mutton;
and S32, putting the soaked mutton into a pot, adding clear water to submerge the mutton, heating and boiling, keeping the temperature for 3-5 minutes, skimming froth, fishing out the boiled mutton, draining, and cooling.
6. Brewing method according to claim 3, characterized in that: the diameter of the material pill is 7-10 cm, and 3-5 parallel cuts are scribed at the bottom of the material pill.
7. Brewing method according to claim 3, characterized in that: the acidity is 0.15-0.35 g/100 ml; the fermentation temperature of the main fermentation is 20-28 ℃, and the time is 10-15 days.
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| CN116496859A (en) * | 2023-06-21 | 2023-07-28 | 长春中医药大学 | Ginseng millet wine and preparation method and application thereof |
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| 甘智荣: "《没人教过的家庭料理秘诀》", vol. 1, 黑龙江科学技术出版社, pages: 72 - 73 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116496859A (en) * | 2023-06-21 | 2023-07-28 | 长春中医药大学 | Ginseng millet wine and preparation method and application thereof |
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