A traditional Chinese medicine composition and its application in preparing Hijiki lotus seed nutritional wine

The technology of a composition and hijiki is applied in the direction of drug combination, preparation of alcoholic beverages, methods based on microorganisms, etc., which can solve the problems of inconvenient eating, single nutrition, and inconvenience of carrying, and achieve blood viscosity reduction, comprehensive nutrition, and clear bodied effect

Active Publication Date: 2018-10-30
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Today's marine food is increasingly praised by people, but although there are a lot of marine life, it is inconvenient to eat
There are few varieties of processed products to choose from, and the products on the market are often inconvenient to carry and have single nutrition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Traditional Chinese medicine composition formula: Hijiki 12g, sea cucumber 5g, oyster 5g, lotus seed 14g, rehmannia glutinosa 16g, medlar 7g, angelica 8g, licorice 4g, salvia miltiorrhiza 5g, eucommia ulmoides 6g, ligustrazine 7g, cinnamon 2g, ginger 3g, white cardamom 3g.

[0023] (2) Pretreatment: According to the formula amount in step (1), smash the washed Hijiki, sea cucumber, oyster; lotus seed, rehmannia glutinosa, medlar, angelica, licorice, salvia, eucommia, ligustrazine, cinnamon, old Wash the ginger and white cardamom, smash them, heat them with steam for 15 minutes to sterilize them, and put them into a vat.

[0024] (3) step (2) is soaked by per 100g with 500ml 53 ° of badly roasted traditional Chinese medicine composition, soaked at room temperature for 7 days for the first time, filtered with 5 layers of gauze to obtain filtrate and filter residue for the first time, Then add 500ml53 ° of distilled water to the filter residue for the first time and c...

Embodiment 2

[0029] Step (2), step (3) and step (5) method and operation are the same as embodiment 1, and difference is:

[0030] (1) Traditional Chinese medicine composition formula: Weigh 15g of hijiki, 8g of sea cucumber, 6g of oyster, 10g of lotus seed, 14g of rehmannia glutinosa, 7g of medlar, 7g of angelica, 8g of licorice, 5g of salvia miltiorrhiza, 6g of Eucommia ulmoides, 9g of ligustrazine, 2g of cassia bark, Old ginger 5g, white cardamom 4g.

[0031](4) Cool the rice wine distiller's grains to 52-55°C, mix the filter residue of step (3) at a ratio of 1:10 (filter residue: rice wine distiller's grains) to make a fermentation substrate, and insert 12g of pectinase (enzyme) per 1000g of fermentation substrate activity 20000U / g), cellulase 18g (enzyme activity 16000U / g), mix well at 50°C for 12h, then cool to 25°C, add Rhizopus 10g (enzyme activity 3500U / g), wheat koji 20g (liquefaction enzyme activity 15g / g h, glucoamylase activity 800mg / g h), distiller's mother 30g (raw cooking ...

Embodiment 3

[0034] Step (2), step (3) and step (5) method and operation are the same as embodiment 1, and difference is:

[0035] (1) Traditional Chinese medicine composition formula: Weigh 10g of hijiki, 4g of sea cucumber, 4g of oyster, 16g of lotus seed, 18g of rehmannia glutinosa, 8g of medlar, 7g of angelica, 4g of licorice, 5g of salvia miltiorrhiza, 6g of Eucommia ulmoides, 7g of ligustrazine, 2g of cassia bark, Old ginger 3g, white cardamom 3g.

[0036] (4) Cool the rice wine distiller's grains to 52-55°C, mix the filter residue in step (3) with a weight ratio of 1:7 (filter residue: rice wine distiller's grains) to make a fermentation substrate, and insert 10g of pectinase per 1000g of fermentation substrate (enzyme activity 20000U / g), cellulase 12g (enzyme activity 16000U / g), mix well, keep at 50°C for 12h and then cool to room temperature, then add Rhizopus 8g (enzyme activity 3500U / g), wheat koji 15g ( Liquefaction enzyme activity 15g / g h, glucoamylase activity 800mg / g h), di...

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Abstract

The invention discloses a traditional Chinese medicine composition and an application thereof in preparing sargassum fusiforme and lotus seed nutritional wine. The traditional Chinese medicine composition is prepared from the following raw materials in parts by weight: 10 parts of sargassum fusiforme, 3-8 parts of sea cucumber, 2-8 parts of oyster, 6-20 parts of lotus seeds, 8-18 parts of rehmannia, 4-9 parts of the fruits of Chinese wolfberry, 3-8 parts of angelica sinensis, 3-8 parts of liquorice, 3-8 parts of the root of red-rooted salvia, 4-6 parts of eucommia ulmoides, 4-8 parts of ligustrazine, 1-3 parts of cinnamon, 2-4 parts of old ginger, and 2-4 parts of amomum cardamomum. For the nutritional wine prepared by adopting the traditional Chinese medicine composition, the yield of crude polysaccharide is improved by 36.7%, the content of protein is improved by 16.3%, and the content of fat is improved by 14.5%.

Description

(1) Technical field [0001] The invention relates to a traditional Chinese medicine composition and its application in the preparation of nutritional wine, in particular to a Hijiki lotus seed nutritional wine that can reduce blood viscosity, reduce the risk of thrombosis and cerebral hemorrhage, alleviate the symptoms of hypertensive patients, strengthen the body and brain, and improve immunity method of preparation. (2) Background technology [0002] People's requirements for life are increasing day by day. Due to the needs of health care concepts and high-intensity labor, the requirements for eating natural and nutritious tonics are increasing day by day. Today's marine food is increasingly praised by people, but although there are many marine organisms, it is inconvenient to eat. There are few varieties of processed products to choose from, and the products on the market are often inconvenient to carry and have single nutrition. The invention rationally matches the mari...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A61K36/9064A61P7/02A61P9/10A61P9/12A61P9/00A61P25/28A61P37/04C12G3/02C12G3/04C12R1/845A61K31/4965A61K35/616A61K35/618
Inventor 范铮张国亮秦磊
Owner ZHEJIANG UNIV OF TECH
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