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Kaoliang spirit and preparation method thereof

A technology of sorghum wine and sorghum, applied in the field of sorghum wine and its preparation, can solve problems such as poor quality, low protein digestibility, and single efficacy, and achieve the effects of improving internal immune function, enhancing disease resistance, and low cost

Inactive Publication Date: 2015-04-08
INST OF ANIMAL SCI & VETERINARY MEDICINE SHANDONG ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The protein of sorghum is slightly higher than that of corn, the same quality is not good, it lacks lysine and tryptophan, and the protein digestibility is low. bond, making it difficult for enzymes to break down
[0004] It can be seen that sorghum contains a lot of nutritional and medicinal value, but most of the existing patents are single sorghum wine, and its efficacy is relatively single

Method used

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  • Kaoliang spirit and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Example 1 A kind of sorghum wine, the raw materials are as follows, all in parts by weight (10g for each part): 1 chrysanthemum chrysanthemum, 2 green skins, 1 walnut catalpa nut, 2 cowpea, 1 cassia radix, chrysanthemum chrysanthemum 2, angelica 3 , Dapaotong 2, Qiannianjian 1, astragalus 4, safflower 3, medlar 5, cistanche 6, sorghum 50.

[0042] The preparation method of above-mentioned sorghum wine, the step is:

[0043] (1) Wash the sorghum, put it in a clean casserole, add warm water 8 times the weight of the sorghum, and cook it on a smokeless stove until boiling. After boiling for 3 minutes, change to a low heat and simmer for 50 minutes. Minutes, filtered, and the filtrate was set aside;

[0044] (2) Soak Jiuxiang worms, green skin, walnut catalpa nuts, cowpea and Cyperus cyperi in white vinegar for 5 hours, take them out and put them on the tiles and dry them slowly on low heat until the fragrance comes out. After cooling, put them in a mortar and grind them ...

Embodiment 2

[0047] Example 2 A kind of sorghum wine, the raw materials are as follows, all in parts by weight (15g for each part): Jiuxiangworm 3, Qingpi 4, walnut catalpa kernel 5, cowpea 6, cassia radix 4, chrysanthemum chrysanthemum 4, angelica 9 , Dapaotong 7, Qiannianjian 3, astragalus 8, safflower 6, medlar 15, cistanche 16, sorghum 100.

[0048] The preparation method of above-mentioned sorghum wine, the step is:

[0049] (1) Wash the sorghum, put it in a clean casserole, add warm water 12 times the weight of the sorghum, and cook it on a smokeless stove until boiling. After boiling for 8 minutes, change to a low heat and simmer for 70 minutes. Minutes, filtered, and the filtrate was set aside;

[0050] (2) Soak Jiuxiang worms, green skin, walnut catalpa nuts, cowpea and Cyperus cyperi in white vinegar for 15 hours, take them out and place them on the tiles and dry them slowly on low heat until the fragrance comes out. After cooling, put them in a mortar and grind them into fine ...

Embodiment 3

[0053] Example 3 A kind of sorghum wine, the raw materials are as follows, all in parts by weight (each part takes 20g): 1.5 Jiuxiang worm, 2.5 Qingpi, 2 walnut catalpa nuts, 3 cowpea, 2 Caoxiangfu, 2.5 Chrysanthemum chrysanthemum, 5 angelica , Dapaotong 3, Qiannianjian 1.5, astragalus 5, safflower 4, medlar 8, cistanche 10, sorghum 60.

[0054] The preparation method of above-mentioned sorghum wine, the step is:

[0055] (1) Wash the sorghum, put it in a clean casserole, add warm water 9 times the weight of the sorghum, and cook it on a smokeless stove until boiling. After boiling for 5 minutes, change to a low heat and simmer for 55 minutes. Minutes, filtered, and the filtrate was set aside;

[0056] (2) Soak Jiuxiang worm, Qingpi, walnut, catalpa nuts, cowpea and Cyperus cyperus in white vinegar for 8 hours, take it out and place it on a tile and bake it slowly until the fragrance comes out. After cooling, put it in a mortar and grind it into fine powder, passed through a...

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PUM

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Abstract

The invention discloses kaoliang spirit. The kaoliang spirit comprises, by weight, 1-3 parts of aspongopus, 2-4 parts of pericarpium citri reticulatae viride, 1-5 parts of juggins mandshurica nuts, 2-6 parts of cowpea, 1-4 parts of latifolious rush rhizome, 2-4 parts of crowndaisy chrysanthemum, 3-9 parts of angelica sinensis, 2-7 parts of delavay schefflera roots, 1-3 parts of obscured homalomenarhizome, 4-8 parts of astragalus membranaceus, 3-6 parts of safflower carthamus, 5-15 parts of barbary wolfberry fruits, 6-16 parts of boschniakia rossica and 50-100 parts of sorghum. According to the kaoliang spirit, the selected traditional Chinese medicinal materials can achieve effects of benefiting qi and nourishing blood, regulating vital energy and middle warmer, relaxing the muscles and stimulating the blood circulation, strengthening tendons and bones and treating lumbar muscle degeneration, the traditional Chinese medicinal materials are mixed with the sorghum to form the kaoliang spirit which can treat lumbar muscle degeneration, producing costs are low, and economical burden on a patient is avoided in spite of long time drinking.

Description

technical field [0001] The invention belongs to the field of traditional Chinese medicine and food, and in particular relates to a sorghum wine and a preparation method thereof. Background technique [0002] Sorghum, Latin name: Sorghum bicolor (L.) Moench Gramineae, sorghum is an annual herb. Culms stout, erect, with supporting roots on basal nodes. Leaf sheaths glabrous or slightly white powder; ligule dura mater, apex round, margin ciliate. Sex likes warmth, drought resistance and waterlogging tolerance. According to its properties and uses, it can be divided into edible sorghum, sugar sorghum, and broom sorghum. It is widely cultivated in China, with the most in Northeast China. Edible sorghum grains are used for food and wine making. Sugar sorghum stalks can be used to make syrup or raw food; brooms can be used to make brooms or cooking brooms; young leaves can be used as silage in the shade, or can be used as feed after drying; soothe the nerves. Belongs to econ...

Claims

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Application Information

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IPC IPC(8): C12G3/04A61K36/899A61P1/14A61P19/00A61P21/00A61K35/64
CPCA61K36/232A61K36/25A61K36/28A61K36/286A61K36/48A61K36/481A61K36/52A61K36/64A61K36/752A61K36/815A61K36/88A61K36/888A61K36/899C12G3/04A61K2300/00
Inventor 马建军闫明奎陶海英王万秀高宝生
Owner INST OF ANIMAL SCI & VETERINARY MEDICINE SHANDONG ACADEMY OF AGRI SCI
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