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Oyster polysaccharide wine

A technology of oyster polysaccharides and polysaccharides, applied in the field of health wine, can solve the problems of loss of activity, etc., and achieve the effect of improving the effect, anti-fatigue effect, and significant effect

Active Publication Date: 2013-07-17
大连富勒烯药业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, adding oyster hydrolyzate and / or crushed oyster products for co-fermentation before rice wine fermentation will cause oyster polysaccharides in oysters to undergo chemical changes under the action of yeast and Aspergillus, and lose their proper activity.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] According to the method disclosed in the Chinese invention patent No. ZL200710010460.2, the α-1,4; 1,6-glucan and β-1,6-glucan containing the total weight of 80-90% are prepared, and the relative molecular weight It is the oyster polysaccharide of 4000-6500Da, and then the oyster polysaccharide is added to the liquor with an alcohol content of 52 degrees, mixed, filtered to clarify and then canned, and the mass percentage of the oyster polysaccharide and the liquor is 6%.

Embodiment 2

[0010] The basic preparation method is the same as that in Example 1, and while adding oyster polysaccharide, add Lycium barbarum extract and Cistanche extract, and the mass percentage of Lycium barbarum extract, Cistanche extract and liquor are all 1%.

Embodiment 3

[0012] The basic preparation method is the same as that in Example 1, and while adding the oyster polysaccharide, the wolfberry fruit extract and honey are added, and the mass percentages of the wolfberry fruit extract, honey and liquor are all 1%.

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PUM

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Abstract

The invention discloses oyster polysaccharide wine, which is characterized in that oyster polysaccharide is added into white wine with the alcoholic strength of 30-70 degree; the wine containing oyster polysaccharide is filtered to be clear; the mass percentage of the oyster polysaccharide to the white wine is 0.1-10%; the oyster polysaccharide contains alpha-1,4;1,6-glucohexaose polysaccharide and beta-1,6-glucohexaose polysaccharide, the total weight of which is 80-90%; and the relative molecular weight is 4000-6500 Da. According to the invention, the oyster polysaccharide does not participate in fermentation; active ingredients of the oyster polysaccharide cannot be destroyed; furthermore, original effects of the oyster polysaccharide are given a full play; and when the oyster polysaccharide and white wine commonly act on human bodies, action effects of the active ingredients of the oyster polysaccharide can be effectively increased; and the oyster polysaccharide wine disclosed by the invention has an obvious anti-fatigue effect.

Description

technical field [0001] The invention relates to a health-care wine, in particular to an oyster polysaccharide wine which can effectively improve the effect of active ingredients of oyster polysaccharide. technical background [0002] Oysters have high nutritional value and health care effects, and the oyster polysaccharide contained in them is an important active substance. The invention patent of Chinese Invention Patent No. ZL200710010460.2 discloses "oyster polysaccharide and its preparation method and its application in the preparation of cosmetics", and its oyster polysaccharide is prepared as follows: Take Dalian Bay oyster or Pacific oyster, use 0-10 Wash the oysters with water at ℃; cook the oysters at a pressure of 0.3~0.5MPa and a temperature of 70~80℃ for 20~45 minutes, filter and collect the supernatant; centrifuge to remove the precipitation, and adjust the supernatant to pH 5 with acetic acid with a concentration of 60~70% -6, acidolysis for 1~3 h, use membran...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
Inventor 曲敏李伟佟长青金桥
Owner 大连富勒烯药业有限公司