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
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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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