Maca wine

A technology of maca wine and sorghum wine, which is applied in the preparation of alcoholic beverages, plant raw materials, digestive system, etc., can solve the problems of negligible effect, unsatisfactory absorption of active ingredients, waste of maca raw materials, etc., and achieve obvious health effects and enhanced Effect of immunity, health effect improvement

Inactive Publication Date: 2014-09-03
YUNNAN XUANJIAN BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although maca has many health functions, the absorption of its active ingredients is not ideal when taken directly, and the effect is negligible, which is actually a waste of maca raw materials

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Preparation of mixed raw material A: 5 kg of maca, 0.6 kg of astragalus, 0.3 kg of raspberry, 0.3 kg of dodder, 0.5 kg of sealwort, 0.3 kg of mulberry, 0.2 kg of wolfberry, 0.2 kg of jujube, and 0.1kg of marmosets, 0.05kg of licorice and 0.5kg of honey are sterilized, mixed and crushed to obtain mixed raw material A, which is set aside;

[0023] (2) Mix the mixed raw material A obtained in step (1) with 100 kg of 50% high-quality sorghum wine, extract with alcohol for 50 days, filter to separate the dregs, recover the extract, and set aside;

[0024] (3) Dilute the extract obtained in step (2) with 35 kg of soft water, and let it stand for 5 to 10 days to obtain the former maca wine with a temperature of 22 to 48;

[0025] (4) Adjust the taste of the pre-maca wine obtained in step (3), and then perform coarse filtration, fine filtration, and membrane filtration after confirmation, and let it stand for 1 to 2 days to obtain the finished maca wine, which can be sold a...

Embodiment 2

[0027] (1) Preparation of mixed raw material A: 8 kg of maca, 0.3 kg of astragalus, 0.5 kg of raspberry, 0.5 kg of dodder, 0.2 kg of sealwort, 0.2 kg of mulberry, 0.3 kg of wolfberry, 0.1 kg of jujube, and 0.05kg of marmosets, 0.07kg of licorice and 0.4kg of honey are sterilized, mixed and crushed to obtain mixed raw material A, which is set aside;

[0028] (2) Mix the mixed raw material A obtained in step (1) with 50kg of high-quality sorghum wine with a temperature of 55 degrees, and carry out alcohol extraction for 45 days. 1 day, add 25 kg of high-quality sorghum wine with 55 degrees to carry out alcohol extraction three times after filtering the extract again for 5 days, filter to separate the dregs, reclaim all the extract, and set aside;

[0029] (3) Dilute the extract obtained in step (2) with 30 kg of soft water, and let it stand for 5 to 10 days to obtain the former maca wine with a temperature of 22 to 48;

[0030] (4) Adjust the taste of the pre-maca wine obtained...

Embodiment 3

[0031] Example 3: The dosage of each component in this example is: 10 kg of maca, 0.4 kg of astragalus, 0.6 kg of raspberry, 0.4 kg of dodder, 0.3 kg of sealwort, 0.3 kg of honey, 0.1 kg of mulberry, 0.1 kg of wolfberry, and 0.3 kg of jujube 100 kg of high-quality sorghum wine with 0.08 kg of marmosets, 0.08 kg of licorice, 60 degrees, and 33 kg of reduced-degree soft water. The process is the same as in embodiment two.

[0032] The consumption of each component of embodiment one, two, three is shown in table one.

[0033] Table I

[0034]

[0035] The maca wine of the present invention can be directly drunk, and the recommended daily drinking amount is no more than 150 milliliters, and infants, pregnant women and lactating women are not suitable for drinking.

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PUM

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Abstract

The invention discloses a maca wine which is prepared by adding 5.0-10.0 parts of maca, 0.3-0.6 part of radix astragali, 0.3-0.6 part of raspberry, 0.2-0.5 part of dodder, 0.2-0.5 part of rhizoma polygonati, 0.2-0.5 part of honey, 0.1-0.3 part of mulberry, 0.1-0.3 part of Chinese wolfberry, 0.1-0.3 part of Chinese date, 0.05-0.1 part of Adenophora trachelioides Maxim. and 0.05-0.1 part of licorice into 100 parts of 50-60 %vol Kaoliang spirit. The preparation technique of the maca wine is simple; the effective components can be easily absorbed; the actions of the components are fully displayed; and the maca wine has the advantages of obvious health-care effect, low tendency to deterioration and long shelf life.

Description

technical field [0001] The invention relates to a health-care wine, in particular to a maca wine. Background technique [0002] Maca is rich in protein, amino acids, unsaturated fatty acids, vitamins and various minerals, and also contains active ingredients such as alkaloids, glucosinolates, sterols and other secondary metabolites. It has good effects in enhancing libido, treating sexual dysfunction, anti-fatigue, anti-oxidation, improving menopausal syndrome, anti-tumor, and treating anemia. Although maca has many health care functions, the absorption of its active ingredients is not ideal when taken directly, and the effect produced is negligible, which is actually a waste of maca raw materials. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a Maca health-care wine with unique health-care functions by extracting Maca and other medicinal materials with health-care functions with specially selected wine. [0...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04A61K36/8969A61P1/14A61P15/00A61P37/04A61P39/00A61P39/06A61K35/64
Inventor 徐珑峰
Owner YUNNAN XUANJIAN BIOTECH
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