公开(公告)号：US20210123003A1

公开(公告)日：2021-04-29

申请号：US17026500

申请日：2020-09-21

申请人： Shaanxi Univerisity of Technology

发明人： Jingzhang Geng ,  Dongqin Li ,  Xinsheng Li ,  Jinjin Pei ,  Hai Jiang

IPC分类号： C12G3/026 ,  C12G3/022 ,  C12H1/07 ,  C12H1/18

摘要： A brewing process of a Chinese yellow rice wine rich in active ingredients of Stachys sieboldii Miq. and Allium cepa L. by preparing Stachys sieboldii Miq. and Allium cepa L. into a juice or a powder respectively; immersing raw glutinous rice in water for water absorption and expansion, steaming, placing in a fermentation tank for pre-fermentation, stirring with a rake regularly when a temperature of fermented materials rises to a certain temperature to obtain a pre-fermented product; post-fermenting with the pre-fermented product, press filtering, allowing a press filtrate to stand still for clarification, filtering, heat sterilizing, adding a juice containing active ingredients of the Stachys sieboldii Miq. and a juice containing active ingredients of the Allium cepa L. into every 1 L of the press filtrate to obtain a Chinese yellow rice wine rich in active ingredients of Stachys sieboldii Miq. and Allium cepa L.