Preparation method of ginseng flower active liquor

A technology of flower active wine and ginseng wine, which is applied in the preparation of alcoholic beverages, medical preparations containing active ingredients, and pharmaceutical formulas, etc. It can solve the problems of drug pharmacological activity inhibition, Chinese herbal medicines have no regenerative ability, etc., and prevent atherosclerosis Hardening, prevention and treatment of cardiovascular diseases, effects of enhancing immunity

Inactive Publication Date: 2011-02-16
时胜利
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This mode generally leads to the non-regenerating ability of Chinese herbal medicines

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Embodiment 1: The preparation method of flower active wine in ginseng wine can be implemented sequentially according to the following steps: (1) prepare base wine.

[0013] (2) Put the base liquor described in step (1) into the container and let it stand for 31 hours.

[0014] (3) Add schisandra, medlar, gastrodia elata and papaya to the base wine in step (2); filter and seal for 120 days to make active base wine; the mass ratio of the schisandra, medlar, gastrodia elata and papaya is :1:9:8:10.

[0015] (4) Put ginseng into the active base wine described in step (3) after pretreatment; the mass ratio of the ginseng active base wine is 15:550 in turn.

[0016] (5) Stand still for 56 days at a temperature of 25° C., and the target product will be obtained after the ginseng germinates in step (4).

Embodiment 2

[0017] Embodiment 2: The preparation method of flower active wine in ginseng wine can be implemented sequentially according to the following steps: (1) prepare base wine.

[0018] (2) Put the base liquor described in step (1) into the container and let it stand for 32 hours.

[0019] (3) Add schisandra, medlar, gastrodia elata and papaya to the base wine in step (2); filter and seal for 110 days to make active base wine; the mass ratios of schisandra, medlar, gastrodia elata and papaya are: :3:8:7:9.

[0020] (4) Put ginseng into the active base wine described in step (3) after pretreatment; the mass ratio of the ginseng active base wine is 18:600 in turn.

[0021] (5) Stand still for 57 days at a temperature of 23° C., and the target product will be obtained after the ginseng germinates in step (4).

Embodiment 3

[0022] Embodiment 3: the preparation method of flower active wine in ginseng wine can be implemented sequentially according to the following steps: (1) prepare base wine.

[0023] (2) Put the base wine described in step (1) into the container and let it stand for 34 hours.

[0024] (3) Add schisandra, medlar, gastrodia elata and papaya to the base wine in step (2); filter and seal for 112 days to make active base wine; the mass ratios of schisandra, medlar, gastrodia elata and papaya are: :5:8:7:9.

[0025] (4) Put ginseng into the active base wine described in step (3) after pretreatment; the mass ratio of the ginseng active base wine is 15:700 in turn.

[0026] (5) Stand still for 60 days at a temperature of 25° C., and the target product will be obtained after the ginseng germinates in step (4).

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PUM

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Abstract

The invention belongs to the field of preparation methods for medicinal liquor, in particular to a preparation method of ginseng flower active liquor, which comprises the following steps: (1) preparing base liquor; (2) delivering the base liquor in the step (1) to a container and standing for 30 to 35 hours; (3) adding schisandra chinensis, barbary wolfberry fruit, gastrodia elata and pawpaw to the base liquor in the step (2), filtering, sealing for 100-210 days, and preparing into active base liquor; (4) preprocessing ginseng and adding the preprocessed ginseng into the active base liquor in the step (3), wherein the weight ratio of the ginseng to the active base liquor is (12-31):(500-750); and (5) standing for 55 to 60 days under the temperature environment of 20 to 28 DEG C and preparing the target product after the ginseng germinates in the step (4). The target product obtained by the method provided by the invention has the efficacy of soothing the nerves, enhancing the thinking ability, improving the memory, preventing disease of Alzheimer and the like, can prevent atherosclerosis, and prevents and treats cardiovascular diseases.

Description

technical field [0001] The invention belongs to the field of preparation methods of medicated wine, and in particular relates to a preparation method of active ginseng wine. Background technique [0002] Ginseng, Araliaceae, is a perennial herb with a height of 30-60 cm. It likes a cool and humid climate. It mostly grows in mixed coniferous and broad-leaved forests or miscellaneous forests on gentle slopes or slopes in mountainous areas with small temperature differences between day and night. middle. Because the root is hypertrophy, shaped like a spindle, often has bifurcations, and its overall appearance resembles a human head, hands, feet and limbs, it is called ginseng. [0003] In the general medicated wine preparation process, the process mode of dissolving the pulverized raw materials in the base wine is often used. This mode generally leads to the non-regenerating ability of Chinese herbal medicines, and the pharmacological activity of the medicines is inhibited to...

Claims

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Application Information

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IPC IPC(8): A61P37/04A61P25/28A61P9/00C12G3/04A61P25/20A61P9/10A61K36/8988A61P1/00
Inventor 时胜利
Owner 时胜利
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