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Poria cocos distilled liquor and preparation method thereof

A technique for liquor and tuckahoe, which is applied to the field of tuckahoe liquor and its preparation, can solve the problems of low utilization rate of tuckahoe's effective components, long extraction cycle, poor taste, etc., and achieves shortening extraction time, improving extraction rate, and enhancing immunity. force effect

Active Publication Date: 2014-12-31
HUBEI CHUXIANG WINES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The primary purpose of the present invention is to solve the problems of long extraction cycle of traditional extraction wine, low utilization rate of active ingredients of Poria cocos and poor taste, and provide a kind of Poria cocos liquor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] (1) Peel the poria cocos and cut into pieces, then stir-fry over a slow fire until it is cooked but not mushy and removes the raw smell.

[0029] (2) Add 100g Poria cocos, 20g Codonopsis pilosula, 10g herb atractylodes, 10g wolfberry and 10g lotus seeds to 1000g 55° puree liquor.

[0030] (3) Ultrasonic treatment of liquor added with Poria cocos and other Chinese medicinal materials is carried out using an ultrasonic cell pulverizer: each working time is 4-6s, the interval time is 3-5s, the number of working times per cycle is 50-60 times, and a total of 1 work is required. cycle.

[0031] (4) After the ultrasonic treatment is completed, it should be sealed and stored in a cool and ventilated place for 10 days.

[0032] (5) After sealing and storing for 10 days, filter it to obtain 1000 g of Poria cocos liquor, and its poria cocos polysaccharide is 2.94 g / L.

Embodiment 2

[0034] (1) Peel the poria cocos and cut into pieces, then stir-fry over a slow fire until it is cooked but not mushy and removes the raw smell.

[0035] (2) Add 110g Poria cocos, 25g Codonopsis pilosula, 15g herb atractylodes, 15g wolfberry, and 15g lotus seeds into 1000g 55° puree liquor.

[0036] (3) Ultrasonic treatment of liquor added with Poria cocos and other Chinese herbal medicines using an ultrasonic cell pulverizer: each working time is 4-6s, the interval time is 3-5s, and the number of working times per cycle is 50-60 times, and a total of 2 working hours are required. cycle.

[0037] (4) After the ultrasonic treatment is completed, store it in a sealed place for 8 days in a cool and ventilated place.

[0038] (5) After sealed storage for 8 days, filter it to obtain 1000g Poria Baijiu, the content of Poria polysaccharide is 3.19g / L.

Embodiment 3

[0040] (1) Peel the poria cocos and cut into pieces, then stir-fry over a slow fire until it is cooked but not mushy and removes the raw smell.

[0041] (2) Add 130g Poria cocos, 30g Codonopsis pilosula, 20g herb atractylodes, 20g wolfberry, and 20g lotus seeds into 1000g 55° puree liquor.

[0042] (3) Ultrasonic treatment of liquor added with Poria cocos and other Chinese herbal medicines using an ultrasonic cell pulverizer: each working time is 4-6s, the interval is 3-5s, and the number of working times per cycle is 50-60 times, and a total of 3 working times are required. cycle.

[0043] (4) After the ultrasonic treatment is completed, it should be sealed and stored in a cool and ventilated place for 5 days.

[0044] (5) After sealing and storing for 5 days, filter it to obtain 1000 g of Poria cocos liquor, the content of Poria cocos polysaccharide is 3.07 g / L.

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Abstract

The invention discloses poria cocos distilled liquor and a preparation method of the poria cocos distilled liquor and belongs to the field of healthful distilled liquor. The poria cocos distilled liquor mainly comprises puree distilled liquor having the alcohol content of 50%-60%, poria cocos, codonopsis pilosula, atractylodes, wolfberry and lotus seeds. The preparation method of the poria cocos distilled liquor comprises the steps that firstly, the poria cocos is peeled, diced, and stir-fried with slow fire, and then the stir-fired poria cocos, the codonopsis pilosula, the atractylodes, the wolfberry and the lotus seeds are added to the puree distilled liquor; secondly, ultrasonic treatment is conducted on the distilled liquor containing the traditional Chinese medicine such as the poria cocos through an ultrasonic cell disruptor; finally, the poria cocos distilled liquor is placed in a shady, cool and ventilated position to be stored in a sealed mode and filtered. The poria cocos distilled liquor is short in preparation period, high in usage rate of medicinal value of the poria cocos, and soft and mellow in flavor. After people drink the poria cocos distilled liquor for a long term, the gastric functions and sleeping can be improved, and the immunity of the human body is enhanced.

Description

technical field [0001] The invention relates to the field of healthy liquor, and more specifically relates to a Poria cocos liquor and a preparation method thereof. Background technique [0002] Liquor extraction of Poria cocos is widely used by people. Specifically, raw Poria cocos is cut into pieces and brewed in liquor. Although the operation is simple, the utilization rate of the active ingredients of Poria cocos is low, the extraction cycle is long, and the taste of the wine is not good. Still exists, therefore, under the premise of guaranteeing the health-care effect of extracting liquor, it is particularly important to upgrade the mouthfeel and improve the extraction efficiency. On the basis of the existing traditional extraction wine, the Poria cocos is pre-treated before soaking the Chinese medicinal materials, so that the Poria cocos can be better and more quickly "dissolved" in the puree liquor during the extraction process and improve the taste, which can be ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/04A61K36/815A61P1/04A61P25/20A61P37/04
Inventor 潘成斌蔡亮华陈茂彬曹敬华方尚玲
Owner HUBEI CHUXIANG WINES
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