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Method for making nutritional wine

A production method and nutritional technology, which is applied in the preparation of alcoholic beverages, medical formulas, medical preparations containing active ingredients, etc., can solve the problems of low extraction rate of high-grade ingredients in wine accessories, reduce production costs, etc., and facilitate the promotion of production , reduce the extraction rate, improve the stability of the effect

Active Publication Date: 2016-01-06
邵阳市金台酒厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The technical problem to be solved by the present invention is to solve the technical problem that the extraction rate of the high-grade components of the dew wine auxiliary material is not high, reduce the production cost, provide a nutritional dew wine for preventing and treating sub-health fatigue syndrome, and benefit consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1, the alcohol content of nutrient dew wine is 30%vol

[0024] 1. Composition of excipients

[0025] Ginseng 20g, Acanthopanax 50g, Rhodiola rosea 15g, Magnolia officinalis 3g,

[0026] Daidaihua 3g, coix seed 60g, jujube 15g,

[0027] 2. The preparation method is:

[0028] 1) Dry and pulverize the above auxiliary materials to 60-80 mesh for later use.

[0029] 2) Semi-fermentation of beer liquid: Add crushed auxiliary materials and beer with 4 to 5 times the weight of auxiliary materials in the fermenter for semi-fermentation, stirring twice a day, each time for 9 to 12 minutes, and the fermentation time is 3 to 4 days in summer and autumn, spring and winter 5 to 7 days, then filter the solid and liquid to separate, and the separated extract is input into the first storage tank;

[0030] 3) Re-soaking of auxiliary material slag: the auxiliary material slag on the filter cloth is returned to the original fermentation tank in time, and the alcohol content ...

Embodiment 2

[0036] Embodiment 2, the alcohol content of nutritious dew wine is 35%vol

[0037] 1. Material composition

[0038] Ginseng 10g, Acanthopanax 25g, Rhodiola 8g, Magnolia officinalis 2g

[0039] Daidaihua 2g, coix seed 40g, jujube 8g,

[0040] The preparation method is basically the same as the foregoing Example 1, the difference is:

[0041] 7) Stir and blend evenly, and adjust the alcohol content to 35 degrees.

Embodiment 3

[0042] Embodiment 3, the alcoholic content of dew wine is 38%

[0043] 1. Material composition

[0044] Ginseng 8g, Acanthopanax 20g, Rhodiola 5g, Magnolia officinalis 1-3g

[0045] Daidaihua 1g, coix seed 30g, jujube 10g,

[0046] The preparation method is basically the same as the foregoing Example 1, the difference is:

[0047] 7) Stir and blend evenly, and adjust the alcohol content to 38 degrees.

[0048] Functional Index Analysis

[0049] 1. Results of acute mouth-to-mouth toxicity test

[0050]Using the maximum tolerated dose method, select 20 Kunming mice with a body weight of 18-22 g, half male and half male, and take 8.4 times the concentrated solution orally and give the mice a gavage volume of 0.2ml / 10g. bw (bw is body weight), the measured specific gravity is 0.9898g / ml, the equivalent dose is 19.8g / kg.bw, fasting for 16 hours before gavage, continuous observation for 2 weeks after gavage, the results show that: The maximum tolerated dose (MTD) of male mice ...

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Abstract

The invention discloses a nutrition wine, which is prepared from the following raw materials in parts by weight: 5-20 parts of ginseng, 15-50 parts of acanthopanax root, 3.5-15 parts of rhodiola rosea, 1-3 parts of officinal magnolis, 1-3 parts of seville orange flower, 20-60 parts of semen coicis, 5-15 parts of fructus ziziphi jujubae, 8-10% of honey, 400-500 parts of beer fluid and 350-450 parts of white spirit. The key of the fabrication method is: firstly, finishing a half of fermentation effect of an auxiliary material by using beer, extracting supernate and then leaching by using low-alcohol liquor franchise. The fabrication method comprises the following operation steps: crushing auxiliary materials of the traditional Chinese medicine; carrying out semi-fermentation by using the beer fluid for 3-7 days, then soaking auxiliary material residues for 7-10 days, and blending an extracting solution by using the white spirit, so that the alcoholic strength is greater than or equal to 13%vol; adding the honey to the extracting solution to evenly agitate; blending, then filtering and clarifying to obtain the product. The effective advanced components of the auxiliary materials are greatly leached, the extraction rate of low-level components is reduced, the production cycle is short, the nutrient content, the nutrient value and the stability of the nutrition wine are greatly improved, the nutrition wine is elegant in color and luster, good in flavor and taste, simple in production equipment structure, low in construction cost, simple and convenient to operate, easy to grasp, and convenient to popularize, and energy sources are saved.

Description

technical field [0001] The invention relates to nutrient dew wine, especially the nutrient dew wine for preventing and treating sub-health fatigue syndrome; the invention also relates to a preparation method of the nutrient dew wine. Background technique [0002] Sub-health has become an invisible killer that endangers people's health today. According to statistics, 60-70% of the population in my country is in a sub-health state, and fatigue syndrome accounts for more than 64% of the sub-health population. Modern medicine also has no better prevention and treatment method to it. However, Chinese medicine has obvious advantages in the prevention and treatment of sub-health fatigue, and it is an objective need to give full play to the characteristics of traditional Chinese medicine and popularize the prevention and treatment of sub-health. [0003] The main reason why the drugs for preventing and treating sub-health fatigue syndrome are not easy to develop is that the etiolog...

Claims

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Application Information

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IPC IPC(8): C12G3/04A61K36/8994A61P1/14
Inventor 刘正喜
Owner 邵阳市金台酒厂