Hippophae rhamnoides and Fagopyrum tataricum wine and its brewage method

The technology of sea buckthorn tartary buckwheat wine and tartary buckwheat is applied in the directions of pharmaceutical formulations, preparation of alcoholic beverages, plant raw materials, etc., which can solve the problems of poor curative effect, single efficacy, low content of medicinal materials, etc. The effect of improving antioxidant capacity

Inactive Publication Date: 2013-06-26
太原市素有苦荞食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The invention provides seabuckthorn tartary buckwheat wine and its brewing method, which solves the problems of low medicinal material content, poor curative effect and single effect in the existing health care wine

Method used

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  • Hippophae rhamnoides and Fagopyrum tataricum wine and its brewage method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] First, weigh 40 parts of tartary buckwheat, 15 parts of bran, 10 parts of fresh distiller's grains, 10 parts of luqu, 15 parts of seabuckthorn, 5 parts of ginseng leaves, 5 parts of dogwood, 5 parts of jujube seed, 5 parts of Ligustrum lucidum, and 5 parts of gecko. 10 parts of luteolin, 5 parts of salvia miltiorrhiza, 10 parts of grape seed. Divide 40 parts of tartary buckwheat into two equal parts, add bran to 20 parts of tartary buckwheat, steam thoroughly, mix fresh distiller's grains and let cool to 32°C, add Luqu, stir evenly, seal and ferment; stir once the next day, The time is 5 minutes; ferment to the 6th day, take 10 parts of 30-degree wine tail, pour it into the wine grains, and return to the wine to ferment; after the fermentation is complete, the fragrant grains are obtained.

[0023] Then pour the fermented fermented grains into the pot, place a string steamer above the cooking pot, and spread the fermented fermented fermented grains, fragrant fermented g...

Embodiment 2

[0027] First, weigh 60 parts of tartary buckwheat, 20 parts of bran, 20 parts of fresh distiller's grains, 15 parts of luqu, 30 parts of seabuckthorn, 10 parts of ginseng leaves, 15 parts of dogwood, 15 parts of jujube seed, 15 parts of privet fruit, and 15 parts of gecko. 20 parts of luteolin, 15 parts of salvia miltiorrhiza, and 25 parts of grape seed. Divide 60 parts of tartary buckwheat into two equal parts, add bran to 30 parts of tartary buckwheat, steam thoroughly, mix fresh distiller's grains and let cool to 35°C, add Luqu, stir evenly, seal and ferment; stir once the next day, The time is 8 minutes; ferment to the 6th day, take 10 portions of 30-degree wine tail, pour it into the wine grains, and return to the wine to ferment; after the fermentation is complete, the fragrant grains are obtained.

[0028] Then pour the fermented fermented grains into the pot, place a string steamer above the cooking pot, and spread the fermented fermented fermented grains, fragrant fer...

Embodiment 3

[0032] First, weigh 60 parts of tartary buckwheat, 15 parts of bran, 15 parts of fresh distiller's grains, 12 parts of Luqu, 23 parts of seabuckthorn, 6 parts of ginseng leaves, 10 parts of dogwood, 15 parts of jujube seed, 15 parts of Ligustrum lucidum, and 10 parts of gecko. 15 parts of luteolin, 12 parts of salvia miltiorrhiza, 20 parts of grape seed. Divide 60 parts of tartary buckwheat into two equal parts, add bran to 30 parts of tartary buckwheat, steam thoroughly, mix fresh distiller's grains and let cool to 35°C, add Luqu, stir evenly, seal and ferment; stir once the next day, The time is 6 minutes; ferment to the 6th day, take 10 portions of 30-degree wine tail, pour it into the wine grains, and return to the wine to ferment; after the fermentation is complete, the fragrant grains are obtained.

[0033] Then pour the fermented fermented grains into the pot, place a string steamer above the cooking pot, and spread the fermented fermented fermented grains, fragrant fer...

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Abstract

The invention relates to a Hippophae rhamnoides and Fagopyrum tataricum wine and its brewage method. The Hippophae rhamnoides and Fagopyrum tataricum wine contains 40-60 parts of Fagopyrum tataricum, 15-20 parts of wheat bran, 10-20 parts of fresh distiller's grain, 10-15 parts of Luqu, 15-30 parts of Hippophae rhamnoides, 5-10 parts of ginseng leaf, 5-15 parts of Cornus officinalis, 5-15 parts of spina date seed, 5-15 parts of Ligustri Lucidi Fructus, 5-15 parts of gecko, 10-20 parts of luteolin, 5-15 parts of Salvia miltiorrhiza and 10-25 parts of grape seed. The Hippophae rhamnoides and Fagopyrum tataricum wine can clear free radicals in the body and improve the oxidation resistance, and has a certain protection effect on kidney damages.

Description

technical field [0001] The invention relates to a health-care wine, in particular to a sea-buckthorn and tartary buckwheat wine and a brewing method thereof. Background technique [0002] Tartary buckwheat, an annual herb of Polygonaceae, is a health food favored by people. "Compendium of Materia Medica" records that tartary buckwheat is "bitter in taste, flat in cold, beneficial to strength, continuation of spirit, beneficial to eyes and ears, wide in chest, lowering qi, and invigorating stomach." Modern research shows that tartary buckwheat has high nutritional value, and its protein content is about About 10% of the dry weight is mainly composed of glutenin, water-soluble albumin and salt-soluble globulin, which is similar to soy protein; tartary buckwheat has high amino acid content and appropriate ratio, and contains all 8 kinds of amino acids necessary for the human body, especially rich in Arginine, lysine, tryptophan, histidine, etc. are very complementary to other ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04C12G3/02A61K36/899A61P39/06A61P13/12A61K35/56A61K31/352A61K35/583
Inventor 马强
Owner 太原市素有苦荞食品有限公司
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