Health flavor-enhancement cooking wine and preparation method thereof
A technology of flavored wine and cooking wine, which is applied in the field of preparation of health-care flavored wine, which can solve the problems of no health care function, no active ingredients, single function, etc., and achieve the effect of rich and mellow fragrance, high extraction efficiency and short time
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Embodiment 1
[0018] This embodiment includes the following steps:
[0019] (1) Processing of raw materials: Grinding dried ginger, tsaoko, star anise, Chinese prickly ash, cumin to 600 mesh with an airflow ultrafine pulverizer; Pulverize in the machine and pass through a 550-mesh sieve to obtain tea tree mushroom powder, Hericium erinaceus powder and ginkgo leaf powder.
[0020] (2) The pulverized natural spices are added with 75% edible alcohol (95% (v / v) edible alcohol is prepared into 75% ethanol solution (v / v)) according to the ratio of material to liquid of 1:3, and put into The extraction is carried out in a cyclic pulse ultrasonic system, the ultrasonic working time is 10s, the interval time is 6s; the ultrasonic working frequency is 40KHz, the power is 1000W, the temperature is 50°C, the extraction time is 40min, and then filtered with a plate and frame filter to remove the filter residue , to obtain the ethanol extract of spices.
[0021] (3) Dried tea tree mushroom powder, Heri...
Embodiment 2
[0025] This embodiment includes the following steps:
[0026] (1) Processing of raw materials: Grinding dried ginger, grass fruit, star anise, Chinese prickly ash, cumin and other natural spices to 550 mesh with an air-flow ultrafine pulverizer; Grinding in an ultrafine pulverizer, and passing through a 600-mesh sieve to obtain tea tree mushroom powder, Hericium erinaceus powder and ginkgo leaf powder.
[0027] (2) The pulverized natural spices are added with 65% edible alcohol (95% (v / v) edible alcohol is prepared into 65% ethanol solution (v / v)) according to the ratio of material to liquid of 1:4, and put into The extraction is carried out in a cyclic pulse ultrasonic system, the ultrasonic working time is 8s, the interval time is 5s; the ultrasonic working frequency is 40KHz, the power is 800W, the temperature is 50°C, the extraction time is 45min, and then filtered with a plate and frame filter to remove the filter residue , to obtain the ethanol extract of spices.
[00...
Embodiment 3
[0032] The health-enhancing flavored wine obtained by Example 1 is tested for content such as free amino acids, physical and chemical indicators, and functional components, and the obtained results are compared with the detection results of common cooking wine. The comparison results are as follows:
[0033] (1) Free amino acids in health-enhancing flavored wine and common cooking wine
[0034] Table 1 Free amino acid content in health-enhancing flavored wine and common cooking wine
[0035]
[0036]
[0037] (2) Organic acid content in health-enhancing flavored wine and common cooking wine
[0038] Table 2 Organic acid content in health-enhancing flavored wine and common cooking wine
[0039]
[0040]
[0041] (3) Physical and chemical indicators of health-enhancing flavored wine and ordinary cooking wine:
[0042] Table 3 Physical and chemical indicators of health-enhancing flavored wine and common cooking wine
[0043]
[0044] (4) Content of functional in...
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