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Maca and cordyceps sinensis milk wine and making method thereof

A technology of maca and milk wine, applied in the field of maca and cordyceps milk wine and its production, can solve the problem of not taking into account the nutritional components of the base wine, and achieve the effects of improving metabolism, regulating endocrine, and simple operation

Inactive Publication Date: 2015-05-06
王永新
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing health-care medicinal wine generally only selects the compatibility of medicinal materials based on the efficacy of Chinese medicinal materials, and does not consider the nutritional content of the base wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] 1) Production of base wine. After removing fat and protein from milk, the remaining whey liquid is put into the fermenter, heated to 95°C by steam and kept for 30 minutes, then cooled to 28-30°C, and compound bacteria that can ferment lactose are added to ferment milk wine , when the fermentation is over, the fermented liquid is distilled to obtain high milk wine.

[0014] 2) For the production of maca and cordyceps milk wine, use one ton of high-grade milk wine distilled after fermentation with an alcohol content between 40 and 60 degrees as the base wine, add 10 to 30 kg of sliced ​​maca, 10 to 30 kg of wolfberry, Soak 5-10 kg of jujube and 5-10 kg of kudzu root, keep the soaking temperature between 30-50°C, stir once a day, soak for a week, filter out the clear liquid, and add pupae with a content of 50-80 mg / L of cordycepin 100L of Cordyceps fermented liquid, filtered and blended to obtain Maca Cordyceps milk wine.

Embodiment 2

[0016] Add 100 L of Cordyceps militaris fermented liquor with a content of 50-80 mg / L of cordycepin into one ton of high-grade milk wine to prepare the Cordyceps milk wine. Then put 10-30 kg of sliced ​​maca, 10-30 kg of wolfberry, 5-10 kg of jujube, and 5-10 kg of kudzu root into a pot, add water and boil for 20 minutes to filter out the medicinal liquid, boil twice, and combine The two medicinal liquids are added to the Cordyceps milk wine, and after filtering and blending, the Maca Cordyceps milk wine is obtained.

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Abstract

The invention relates to maca and cordyceps sinensis milk wine and a making method thereof. The maca and cordyceps sinensis milk wine refers to wine prepared by the following steps: taking high-degree milk wine of which the alcoholic strength is between 40 degrees and 60 degrees as base wine, and taking fermentation liquor of maca and cordyceps sinensis or cordyceps militaris as a main raw medicinal material, thereby obtaining the wine. The maca and cordyceps sinensis milk wine has the advantages that the maca and cordyceps sinensis milk wine has the nutrition and flavor of milk wine and also has the effects of health wine; the maca is enriched in amino acids and mineral substances and has the effects of regulating the human endocrine, resisting fatigue, improving the sexual function and treating climacteric syndrome; the cordycepin has the effects of simultaneously nourishing yin and yang and regulating the human balance in a two-way mode and has multiple health effects of resisting tumors, activating blood, improving the metabolism and scavenging free radicals, and according to auxiliary materials such as lycium barbarum, Chinese-date and the root of kudzu vine, the various functions of the human body are comprehensively regulated and improved. Moreover, the healthy milk wine disclosed by the invention is easy to produce, simple in operation and practical.

Description

technical field [0001] The invention relates to a Maca Cordyceps milk wine and a preparation method thereof, belonging to the technical field of health wine. Background technique [0002] Milk wine is an alcoholic beverage. It separates fresh milk into cream, then adds rennet or adjusts the pH value to make the protein coagulate and precipitate and separate from whey; whey is rich in lactose, adding complex bacteria This converts lactose to ethanol, forming an ethanol-containing fermented mash. This fermented mash is a fermented milk wine with low alcohol content and certain nutritional value, but the mouthfeel is bad and the quality is poor, which is difficult for drinkers to accept. In order to enhance the mouthfeel and adapt to the masses, the fermented mash is distilled to become high-grade milk wine, but part of the nutrients in the milk will also be lost due to distillation, which reduces the fundamental meaning of milk wine. [0003] my country has a long history of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
CPCC12G3/04A61K36/068A61K36/31A61K36/488A61K36/725A61K36/815A61K2300/00
Inventor 王永新杨利彬
Owner 王永新
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