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Liver-protection kudzuvine root wine and production method thereof

A production method and technology of pueraria wine are applied in the preparation of alcoholic beverages, pharmaceutical formulations, medical preparations containing active ingredients, etc., and can solve the problems of poor taste, physical discomfort, low utilization rate of beneficial substances in pueraria, and the like. Simple, increase alcohol consumption, improve the effect of human immunity

Inactive Publication Date: 2015-12-02
干金强
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Most of the existing kudzu root wine is made by soaking or raw kudzu root brewing. Most of the kudzu root wine produced contains the medicinal and astringent taste of kudzu root itself, which makes the taste of the wine poor, and the utilization rate of beneficial substances in kudzu root is low , and the existing kudzu root wine is generally weakly acidic, and it is easy to cause physical discomfort after drinking

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1: a kind of preparation method of liver-protecting kudzu root wine, comprises the following steps:

[0023] A. Kudzu root treatment: remove the rhizomes and root fibers of fresh kudzu root and keep the root block, then cut the root block into thin slices with a thickness of 30mm, after disinfection, place it in an environment of 135°C for drying until the water content of kudzu root is lower than 10% ;

[0024] B. Ingredients: choose 40% kudzu root dry slices and 60% sorghum as raw materials by mass parts;

[0025] C. Soaking: add water at 35°C to the sorghum in an environment of 35°C for 12 hours;

[0026] D. Cooking: remove the soaked sorghum and mix it with the dried puerariae slices, then add water 5 times the weight of the dried puerariae slices to cook and gelatinize, then add water and spread to cool;

[0027] E. Fermentation: place the boiled and cooled raw materials on the fermentation bed and add glucoamylase for fermentation, add 0.5kg of glucoa...

Embodiment 2

[0030] Embodiment 2: a kind of preparation method of liver-protecting kudzu root wine, comprises the following steps:

[0031] A. Pueraria treatment: Cut off the rhizomes and root fibers of fresh pueraria to keep the root block, then cut the root block into thin slices with a thickness of 25mm, after disinfection, place it in an environment of 125°C for drying until the water content of the pueraria root is less than 5% ;

[0032] B. batching: choose the mixture of 35% kudzu root dry flakes and 65% corn and sorghum as raw material by mass parts;

[0033] C. Soaking: Add 33°C water to the corn and sorghum at 38°C for 11 hours;

[0034] D. Cooking: the soaked corn and sorghum are taken out and mixed with the dried kudzu root slices, then add water with 4.5 times the weight of the kudzu root dry slices to cook and gelatinize, then add water and spread to cool;

[0035] E. Fermentation: place the boiled and cooled raw materials on the fermentation bed and add glucoamylase for fe...

Embodiment 3

[0037] Embodiment 3: a kind of preparation method of liver-protecting kudzu root wine, comprises the following steps:

[0038] A. Pueraria treatment: Cut off the rhizomes and root fibers of fresh pueraria to keep the root block, then cut the root block into thin slices with a thickness of 25mm, after disinfection, place it in an environment of 125°C for drying until the water content of the pueraria root is less than 5% ;

[0039] B. Ingredients: choose the mixture of 30% kudzu root slices and 70% rice, corn and wheat by mass parts as raw material;

[0040] C. Soaking: Add water at 38°C to rice, corn, and wheat at 32°C for 14 hours;

[0041] D. Cooking: the soaked rice, corn, wheat are fished out and mixed with dried kudzu root slices, then add water with 5.5 times the weight of kudzu root dry slices for steaming and gelatinization, then add water and spread to cool;

[0042] E. Fermentation: place the boiled and cooled raw materials on the fermentation bed and add glucoamyl...

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Abstract

The invention relates to the field of liquor, and particularly relates to a liver-protection kudzuvine root wine and a production method thereof. The production method comprises the steps: slicing and drying fresh kudzuvine root blocks, mixing 30 to 40 percent of dry kudzuvine root slices and 60 to 70 percent of grain to obtain a mixture, soaking, boiling, fermenting and distilling the mixture to obtain the kudzuvine root wine, and storing the kudzuvine root wine so as to improve the quality and taste of the wine. The production procedures are simple, and no special apparatus is needed. The prepared liver-protection kudzuvine root wine is slightly alkaline, can effectively guarantee normal physiological function and material metabolism, contains beneficial substances such as kudzuvine root flavonol, has functions for preventing drunk and improving the capacity for liquor, can effectively protect the liver, and can avoid the situation of discomfort of the body such as headache, dry mouth and the like after being drunk by people.

Description

technical field [0001] The invention relates to the field of liquors, in particular to liver-protecting kudzu root wine and a preparation method thereof. Background technique [0002] Liquor has a long history and is one of the important drinks for people to entertain and celebrate. Liquor has high alcohol content and low other nutrients, so drinking it has little benefit to the human body. Along with the progress of society, the raising of people's living standard requires drinking not only can enjoy the joy of drinking, but also will guarantee the health of the body. Long-term drinking often damages the liver. [0003] The liver is the largest secretion and detoxification organ in the body, and it is digesting and detoxifying food all the time. Many harmful substances, including drugs, chemicals, etc., have to be converted into harmless substances in the liver. When liver function is damaged for a long time, it will threaten human health. Changes in diet structure, fa...

Claims

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Application Information

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IPC IPC(8): C12G3/02A61K36/488A61P1/16A61P39/02A61P3/06
Inventor 干金强
Owner 干金强
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