Taxus fruit wine and preparation method thereof

A technology of yew and fir fruit wine, which is applied in the field of yew fruit wine and its preparation, can solve the problems of not being able to make full use of nutrients, not being able to make full use of nutrients, and being unsuitable for health-care wine, so as to improve disease resistance and effectively Conducive to promoting and improving the effect of immunity

Inactive Publication Date: 2010-11-03
杨波
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this way, only part of the water-soluble or part of the alcohol-soluble substances in the yew fruit can be dissolved in the wine, but other nutrients in the fruit cannot be fully utilized.
At the same time, the alcohol content of liquor made in this way is also high, so it is not suitable for use as health care wine.
A kind of yew fruit wine disclosed in Chinese patent application 200410054388.X and its pr

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0021] Embodiment 1: The yew fruit wine provided in this embodiment includes water, glutinous rice and red yeast rice, and the components also include yew pulp. The weight ratio of each component is as follows: glutinous rice 90 kg, red yeast rice 10 kg , 2 kg of yew pulp, 90 kg of water.

[0022] The method for preparing the above-mentioned yew fruit wine includes the following steps:

[0023] 1) Take 90 kilograms of glutinous rice and place it in a container, add water to 90 mm ~ 110 mm above the surface of the glutinous rice, soak for 10 hours, remove it, steam it in a steamer, and place it on a clean table to cool naturally for later use;

[0024] 2) Add 90 kg of water in the fermentation tank or tank, then add 10 kg of red yeast rice, 2 kg of yew flesh and cooked glutinous rice, stir well, ferment for 13-15 days, and continue to seal and ferment for 3 months;

[0025] 3) Take the fermented liquor and filter to obtain the finished liquor.

Example Embodiment

[0026] Embodiment 2: The yew fruit wine and its preparation method provided in this embodiment are different from Embodiment 1 in that the weight ratio of each component is as follows: 110 kg of glutinous rice, 15 kg of red yeast rice, 15 kg of yew pulp, 110 kg of water.

Example Embodiment

[0027] Example 3: The difference from Example 1 is that the weight ratio of each component is as follows: 100 kg of glutinous rice, 13 kg of red yeast rice, 5 kg of yew pulp, and 100 kg of water.

[0028] The yew fruit is different from the root, bark, stem and leaf. The fruit was tested by HPLC and contained 10-deacetylbaccatine III, taxol, polysaccharides, 10-nonacosanol, fructose, glucose, sorbitol, sucrose, kojic acid, etc. By adopting the formula and process of the present invention, the above-mentioned nutrients can be dissolved in the wine.

[0029] 10-Deacetylbaccatine III (10-DAB III) has anti-cancer activity, but almost no cytotoxicity. Easily soluble in polar solvents such as ethanol and methanol. Relative molecular mass: 544.5. After testing the existence of yew fruits, each yew pulp contains 1O-DAB as O and OO38 mg. Using the formula and process of the present invention, the final finished wine contains 10-deacetyl baccatine III (10-DAB III).

[0030] In recent year...

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PUM

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Abstract

The invention provides taxus fruit wine, comprising the following components in parts by weight: 90 to 110 parts of sticky rice, 10 to 15 parts of red yeast rice, 2 to 15 parts of taxus flesh and 90 to 110 parts of water. The fruit wine has the following advantages: 1) the fruit wine has simple manufacture process, short procedure, and is advantageous to popularization; 2) the alcohol content is between 1 and 38 percent, so the taxus fruit wine can be used as health-care wine; 3) the wine contains oligosaccharides, gamma-aminobutyrate, natural lovastatin, 10-DAB and other components, has the functions of reducing blood sugar, blood fat and blood pressure, preventing and resisting cancers, removing residual free radicals in the body, contains functional oligosaccharides, promotes value addition of bifidobacterium, improves immunity and disease resistance, has antitumor activity, and can directly inhibit tumors; 4) the fermented product is proved to have not toxicity after toxicity inspection; and 5) the wine is mellow and sweet and has excellent taste.

Description

technical field [0001] The invention relates to a fruit wine and a preparation method thereof, in particular to a yew fruit wine and a preparation method thereof. Background technique [0002] Yew has a long history of being used as medicine, and it is recorded in medical books such as "Compendium of Materia Medica", "Dictionary of Chinese Medicine", "Northeast Medicine Zhizhi", "Jilin Chinese Herbal Medicine", and "Materia Medica". Used as medicine, it can diuresis and stimulate menstruation. It has special effects on the prevention and treatment of tumors, cancer, leukemia and diabetes. [0003] At present, many yew wines have been made by soaking yew branches, leaves, roots and bark in white wine. However, the fat-soluble taxanes and some water-soluble substances in branches, leaves, roots and bark can only be dissolved in liquor by soaking in liquor. Taxus leaves, roots and bark contain taxinine A, H, K, L, ponasterol A, ecdysterone, soi-adopitysin, purple Cetidine, ...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 杨波包品声邬德龙
Owner 杨波
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