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Liver protecting liquor resisting alcoholic liver damage and preparation method thereof

A liver injury and anti-alcohol technology, applied in the field of liquor manufacturing, can solve the problems of poor stability of liquor, decreased ester content, increased acid content, etc., and achieves the effects of soft wine body, slowing down the decrease in ester content, and simple preparation method.

Inactive Publication Date: 2015-05-20
纽慕(上海)食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, health-care liquor generally has the disadvantages of low-alcohol liquor with poor stability, increased acid content, and decreased ester content during storage.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Take 600 kg of 35-degree white wine, put in 30 kg of papaya, 30 kg of kudzu root, 30 kg of hawthorn, and 30 kg of medlar, seal it, soak it at room temperature for 30 days, remove peculiar smell and turbidity with activated carbon SB-204 for wine, filter, and obtain the embodiment 1 liver-protecting liquor against alcoholic liver damage.

[0035] The results of the acute toxicity test show that the acute toxicity is extremely low and the safety is high; the results of the pharmacodynamics test show that it has the effect of anti-alcoholic liver damage. From the analysis of pathological sections and antioxidant indicators, it has a significant effect on reducing liver damage.

[0036] The anti-alcoholic liver injury liver-protecting white wine of the present invention can maximize the comprehensive effects of various medicinal materials, and the wine is soft, sweet and refreshing, with harmonious aromas, refreshing and clean taste, and has the effect of anti-alcoholic live...

Embodiment 2-5

[0038] According to the additive formula of Examples 2-5 in Table 2, each raw material was weighed and mixed uniformly to prepare the additive. Weigh 3 grams of the additive and add it to 720 grams of the liver-protecting liquor against alcoholic liver damage prepared in Example 1, stir and mix evenly, and prepare the liver-protecting liquor against alcoholic liver damage in Examples 2-5.

[0039] Table 1: Additive formula table (unit: kg)

[0040]

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PUM

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Abstract

The invention relates to liver protecting liquor resisting alcoholic liver damage and a preparation method thereof. The liver protecting liquor resisting alcoholic liver damage comprises the raw materials in parts by weight as follows: 400-800 parts of liquor, 20-40 parts of kudzuvine root, 20-40 parts of hawthorns, 20-40 parts of pawpaws and 20-40 parts of wolfberry fruit. The liver protecting liquor resisting alcoholic liver damage can furthest give play to the combined action of the medicinal materials, the liquor is soft in wine body, soft-sweet, tasty and refreshing, harmonious in fragrance, fresh in taste and has the function of resisting alcoholic liver damage, the effect for reducing liver damage is obvious, the problem of poor stability of the liquor is solved especially after the additive is used.

Description

technical field [0001] The invention relates to the field of liquor production, in particular to liver-protecting liquor for resisting alcoholic liver damage and a preparation method thereof. Background technique [0002] Liquor is a distilled wine made from grains and grains, using Daqu, Xiaoqu or bran koji and wine mother as saccharification starter, cooking, saccharifying, fermenting and distilling. Also known as Shaojiu, Laobaigan, Burning Knife, etc. The wine is colorless (or yellowish) transparent, with a pure and pure aroma, sweet and refreshing in the mouth, and has a high alcohol content. After storage and aging, it has a compound aroma mainly composed of esters. [0003] Baijiu, also known as Shaojiu and Baigan, is a traditional beverage in China and is very popular among Chinese people. According to the "Compendium of Materia Medica": "Shochu is not an ancient method. It was created in the Yuan Dynasty. The method uses strong wine and bad food to put it into a s...

Claims

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Application Information

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IPC IPC(8): C12G3/04A61K36/815A61P1/16
CPCA61K36/488A61K36/732A61K36/734A61K36/815C12G3/04A61K2300/00
Inventor 张光雄
Owner 纽慕(上海)食品科技有限公司
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