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Functional low-damage healthcare wine

A low-damage, health-preserving wine technology, which is applied in the brewing of beer, the preparation of wine, and the preparation of alcoholic beverages. The original wine flavor, promote the synthesis of glycogen in the liver, and protect the damaged effect

Inactive Publication Date: 2012-09-12
CHONGQING XIUXIAN TRADING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since there is no relevant experimental data in this document, we demonstrate through analysis that only adding soybean oligosaccharides has a less obvious technical effect
[0005] Moderate drinking has certain benefits to the body, but in the case of excessive drinking, especially when the alcohol concentration in the blood reaches 0.157mg / mL, the visual simple reaction time and digital screening ability index have a significant decline, and the concentration is greater than 0.204mg / mL. In mL, mental arithmetic, visual retention, and line judgment ability indexes are significantly reduced, and more severe cases can cause coma and death
Therefore, researchers all over the world are looking for, and have not yet found a kind of edible alcohol that does not change the flavor of the original wine, can continue its original wine culture, and can also reduce drinking damage.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] In vitro observation of xylitol and soybean oligosaccharide mixture on the promotion of the growth of bifidobacteria in infants:

[0014] 1 Materials and methods

[0015] 1.1 Materials Xylitol and soybean oligosaccharides, commercially available; liquor, commercially available, alcohol content 38°; multifunctional microscope, BX410, Japan Olympus company; digital camera, A620, Japan company; 721 spectrophotometer, Shanghai Analytical Instrument Factory ; ultra-clean bench, Shanghai Sujing; anaerobic culture tank, self-made; refiner (Jiangsu Dantu Xinsheng Machinery Factory).

[0016] 1.2 Bacterial strains and medium The bacterial strain used in the experiment was Bifidobacterium infantis (B. infantis), and the medium was prepared by ourselves using BS broth and plates.

[0017] 1.3 Bacterial solution After reviving the above strains, take 3~4 pure colonies and inoculate them in 4ml~5ml BS broth, put them in an anaerobic tank, and use the gas generating bag method for a...

Embodiment 2

[0026] In vivo growth-promoting experiments on the intestinal flora of alcohol-drinking mice:

[0027] 1. Materials and methods

[0028] 1.1 Materials: xylitol and soybean oligosaccharides, commercially available; white wine, commercially available, alcohol content 38°; KM mice, body weight 20±2g, male and female, conventionally reared; multifunctional microscope, BX410, Japan Olympus Company ; digital camera, A620, Japanese company; 721 spectrophotometer, Shanghai Analytical Instrument Factory; ultra-clean bench, Shanghai Sujing; anaerobic culture tank, homemade.

[0029] 1.2 Bacterial strains and medium The bacterial strain used in the experiment was Bifidobacterium infantis (B. infantis), and the medium was prepared by ourselves using BS broth and plates.

[0030] 1.3 Bacterial solution After reviving the above strains, take 3~4 pure colonies and inoculate them in 4ml~5ml BS broth, put them in an anaerobic tank, and use the gas generating bag method for anaerobic culture. ...

Embodiment 3

[0038] Soybean oligosaccharides and xylitol intervene in alcoholic liver disease:

[0039] 1. Materials and methods

[0040] 1.1 Experimental animals: Wistar rats, weighing 200±20g, half male and half male, were reared routinely.

[0041]1.2 Main reagents: xylitol, soybean oligosaccharides, commercially available; commercially available liquor, alcoholic strength 38.

[0042] 1.3 Instruments: multifunctional microscope, BX410, Japan Olympus Company; digital camera, A620, Japan Company.

[0043] 1.4. Experimental animal grouping and treatment

[0044] 70 rats were adaptively fed for 3 days, and randomly divided into 7 groups (normal control group, high, medium and low dose xylitol, soybean oligosaccharide group), 10 rats in each group. The three groups of synergistic experimental groups contained oligosaccharides and xylitol in high, middle, low, and middle doses respectively. The three groups of xylitol groups contained the same dose of xylitol as the synergistic group, and...

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PUM

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Abstract

The invention aims to provide alcoholic beverage for protecting liver very well, namely functional low-damage healthcare wine, wherein xylitol and soybean oligosaccharides are added to edible wine, the concentration of xylitol is 0.1-40g / L, and the concentration of soybean oligosaccharides is 0.1-40g / L. The functional low-damage healthcare wine disclosed by the invention has the advantages that the wine contains various xylitols and soybean oligosaccharides with synergistic effects; by increase of the quantity of bifidobacterium and lactobacillus, gastrointestinal tract flora is regulated, and the micro ecological environment in the gastrointestinal tract is improved so that regular functions of the intestinal tract are maintained, and the shield of intestinal mucosa is protected from being damaged; and simultaneously, the synthesis of liver glycogen is also promoted, and hepatic cell nutrition and energy are supplemented so that the influence of alcohol on whole cells, especially hepatic cells, is reduced.

Description

technical field [0001] The invention relates to the production of alcoholic drinks, in particular to a health care wine added with functional components. Background technique [0002] Both xylitol and soybean oligosaccharides are food additives, which are usually added to beverages separately to improve the function of beverages. [0003] Studies have found that the metabolism of xylitol in the body does not depend on the participation of insulin, and its metabolism does not increase blood sugar concentration, but also promotes a small amount of insulin secretion, so it can be used as a substitute for ordinary sucrose, etc., for diabetic patients. In addition, xylitol also alleviated the impact of alcohol on the liver to a certain extent, but its effect was less obvious. For example, the Chinese invention patent ZL01115597.3 discloses "a xylitol wine and its manufacturing method". , its health effects are not mentioned or not significant. Another example is that the paten...

Claims

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Application Information

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IPC IPC(8): C12G3/04C12G1/00C12C5/00
Inventor 桂太容
Owner CHONGQING XIUXIAN TRADING
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