Maka health wine and preparation method thereof

Abstract

The invention relates to Maka health wine. Raw materials of Maka health wine in parts by weight are as follows: 61 to 65 parts of Maka powder, 20 to 22 parts of radix polygonati officinalis powder, 7 to 9 parts of spiral bevel microcystis powder, 1 to 3 parts of surirella powder, 14.7 to 14.9 parts of auxiliaries, wherein the auxiliary raio of solid-state carboxymethyl cellulose sodium to sulfobutyl ether-beta-cyclodextrin to xylitol equals to 1.3 to 4.3 to 7. The preparation method comprises the steps of smashing all the raw materials, mixing and then blending the mixed raw materials with the auxiliaries; treating twice by using a high-energy vibromill; putting the treated raw materials into base liquor and soaking for 15 to 25 days, and then diluting, clarifying and filtering finally, and bottling and obtaining final products. According to the Maka health wine and the preparation method thereof provided by the invention, a variety of active ingredients contained in the raw materials can be efficiently released, and efficiently dissolved out, the absorption effect is remarkably improved compared with the absorption effect of coarse powder, and the active ingredients are conductive to human intestinal absorption, and improve the health conditions of consumers; the production process is simple, the wasting of resources is avoided, the production cost of an existing technology is remarkably reduced, and remarkable economic benefits are brought to an enterprise.

Description

technical field [0001] The invention relates to Maca health-care wine and a preparation method of the health-care wine. Background technique [0002] With the improvement of people's living standards, people pay more and more attention to their own health. Consumers have begun to pay attention to prevention and health care beyond treatment. Health wine is a kind of product developed on the basis of medicinal wine, which dilutes the curative effect and highlights the role of prevention and maintenance, and is more suitable for drinking by healthy people and sub-healthy people. [0003] Maca: scientific name LepidiummeyeniiWalp, commonly known as Peruvian ginseng (Maca), cruciferous plant, genus genus, mainly produced in the Carhuamayo and Junin regions of the Peruvian Andes in South America, and also partly planted in Yunnan, my country. It is an annual herb and mainly eats its tubers . Dried maca is difficult to eat directly, and the unique substances with health effects...

AI Technical Summary

Problems solved by technology

[0004] Maca generally needs to be dried after harvesting, which is convenient for transportation and storage, but the mechanical crushing link in the process of dry Maca processing will lead to the loss of various active substances, and insufficient crushing and excessive particle size will lead to alcohol Insufficient lifting, the health effect of the product is not obvious, resulting in waste

Images