Antioxidative tartary buckwheat and oat liquor and making method thereof

A technology of oxidizing bitter and tartary buckwheat, which is applied in the field of wine products, can solve the problems of discomfort, inefficiency, poor drinking effect, damage to the spleen, stomach, heart and brain organs, etc., to remove free radicals in the body, delay aging, and improve the immune system in the body Effect

Inactive Publication Date: 2015-11-11
山西壶泉苦荞酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The invention solves the problem that the traditional ordinary liquor is uncomfortable and has no effect after drinking, especially the problem that vomiting after drunkenness can damage the spleen, stomac

Method used

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  • Antioxidative tartary buckwheat and oat liquor and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] An antioxidant tartary buckwheat oat wine, which is prepared from the following raw materials in parts by weight:

[0029] 20 parts of tartary buckwheat, 20 parts of oats, 60 parts of sorghum, 10 parts of Daqu, 15 parts of rice bran,

[0030] 75 parts of purified water, 3 parts of biological tartary buckwheat flavonoids;

[0031] Each gram of biological tartary buckwheat flavonoids consists of 0.35mg of rutin, 0.1mg of quercetin, 0.002mg of kaempferol, 0.02mg of kaempferol-3-rutinoside, and 0.1mg of quercetin-3-rutinoside Glycoside, 0.1mg of glucoside, 0.08mg of isoquercetin.

[0032] The preparation method of the above anti-oxidation tartary buckwheat oat wine comprises the following steps: ① first brew 70% (alcohol) tartary buckwheat oat wine, take the alcohol of 70 ± 10, and then decoct tartary buckwheat grains and tartary buckwheat The biological tartary buckwheat flavonoids extracted from the rhizomes are added back; the biological tartary buckwheat flavonoids in...

Embodiment 2

[0041] 22 parts of tartary buckwheat, 22 parts of oats, 63 parts of sorghum, 13 parts of Daqu, 17 parts of rice bran,

[0042] 85 parts of purified water, 4 parts of biological tartary buckwheat flavonoids;

[0043] Each gram of biological tartary buckwheat flavonoids consists of 401mg of rutin, 188mg of quercetin, 3mg of kaempferol, 26mg of kaempferol-3-rutinoside, 124mg of quercetin-3-rutinoside, and 165mg of glucose Glycosides, 93mg of isoquercetin.

[0044] The preparation method of the above anti-oxidation tartary buckwheat oat wine comprises the following steps: ① first brew 70% (alcohol) tartary buckwheat oat wine, take the alcohol of 70 ± 10, and then decoct tartary buckwheat grains and tartary buckwheat The biological tartary buckwheat flavonoids extracted from the rhizomes are added back; the biological tartary buckwheat flavonoids include rutin, quercetin, kaempferol, kaempferol-3-rutinoside, quercetin-3-rutinoside , glucoside, isoquercetin.

[0045] ②Based on th...

Embodiment 3

[0053] 25 parts of tartary buckwheat, 25 parts of oats, 65 parts of sorghum, 15 parts of Daqu, 20 parts of rice bran,

[0054] 90 parts of purified water, 6 parts of biological tartary buckwheat flavonoids;

[0055] Each gram of biological tartary buckwheat flavonoids consists of 500mg of rutin, 250mg of quercetin, 4mg of kaempferol, 30mg of kaempferol-3-rutinoside, 200mg of quercetin-3-rutinoside, and 250mg of glucose Glycosides, 150mg of isoquercetin.

[0056] The preparation method of the above anti-oxidation tartary buckwheat oat wine comprises the following steps: ① first brew 70% (alcohol) tartary buckwheat oat wine, take the alcohol of 70 ± 10, and then decoct tartary buckwheat grains and tartary buckwheat The biological tartary buckwheat flavonoids extracted from the rhizomes are added back; the biological tartary buckwheat flavonoids include rutin, quercetin, kaempferol, kaempferol-3-rutinoside, quercetin-3-rutinoside , glucoside, isoquercetin.

[0057] ②Based on t...

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PUM

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Abstract

The invention relates to antioxidative tartary buckwheat and oat liquor which is made from, by weight, tartary buckwheat, oat, sorghum, yeast for making hard liquor, rice chaff, pure water and biological tartary buckwheat flavone class substance. Each part of the biological tartary buckwheat flavone substance is composed of rutin, quercetin, kaempferol, kaempferol-3-rutinoside, quercetin-3-rutinoside, heteroside and isoquercetin. The making method includes the steps that firstly, tartary buckwheat and oat unblended liquor is brewed; then, biological tartary buckwheat and flavone substance is extracted by decocting tartary buckwheat grains and tartary buckwheat roots to be added back to the unblended liquor, and then fermentation and brewing are conducted; thirdly, 60-degree tartary buckwheat and oat unblended liquor is brewed; the unblended liquor obtained in the above steps is blended, filtered and then stored in a stainless steel tank for use; fourthly, laboratory test and measuring, blending or lowering the alcoholic strength and finished product packaging are conducted. The antioxidative tartary buckwheat and oat liquor has obvious functions of lowering blood glucose, lowering lipid, removing free radical and enhancing immunity and the like.

Description

technical field [0001] The invention belongs to wine products, in particular to an antioxidant tartary buckwheat oat wine and a preparation method thereof. Background technique [0002] Every household in China has alcohol, and there are almost no people who have never drank alcohol in their lives. There is alcohol for weddings, parties, state banquets, and family banquets. The culture of alcohol has a long history and has a great impact on social and economic development. Strong influence. closely related to human health. Tartary buckwheat is rich in flavonoids, and oats are rich in a large amount of linoleic acid substances necessary for the human body. According to the pharmacology of medicine and food, the functional tartary buckwheat oat wine brewed from tartary buckwheat and oats can not only It is beneficial to the body, and has therapeutic effects on the human body. The effect is obviously anti-oxidant, removes free radicals in the body, delays aging, prevents and ...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/04
Inventor 焦淑兰王泽
Owner 山西壶泉苦荞酒业有限公司
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