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Crocus sativus l wine and preparation method thereof

A technology for saffron and safflower wine, applied in the field of saffron wine and its preparation, can solve the problems of limited solubility of active ingredients, poor taste, poor efficacy and the like

Inactive Publication Date: 2016-02-10
徐小芹
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Most health wines are made by soaking medicinal materials (such as saffron) directly in white wine, the solubility of the active ingredients is extremely limited, the active ingredients are difficult to be used, the efficacy is not good, and the taste cannot be adjusted, and the taste is poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] Get 0.5g of saffron, add content and be 150ml of ethanol solution of 50%, extract by heating and reflux for 24 hours, filter, and concentrate the filtrate for 8 hours to a thick paste for subsequent use; get 5g of honey, and concentrate the concentrated honey of 1.6 under reduced pressure for subsequent use; Add 0.2g of the obtained concentrated honey and phytoglycoside to the thick paste, mix well and add it to 500g of white wine, let it stand for 72 hours, filter, the filtrate is reduced to 38 degrees, and the supernatant is bottled.

Embodiment 2

[0010] Get 1g of saffron, add 300ml of ethanol solution with a content of 60%, heat and reflux for extraction for 24 hours, filter, concentrate the filtrate for 10 hours to a thick paste for subsequent use; get 10g of honey, and concentrate the concentrated honey of 1.8 under reduced pressure for subsequent use; Add the obtained concentrated honey and 0.3g of phytoglycoside to the cream, mix well and add it to 700g of white wine, let it stand for 72 hours, filter, and the filtrate is reduced to 38 degrees, and the supernatant is bottled.

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PUM

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Abstract

The invention relates to a crocus sativus l wine and a preparation method thereof. The preparation method comprises: taking 0.5-1 g of crocus sativus l, adding 150-300 ml of an ethanol solution with a content of 50-70%, carrying out heating reflux extraction for 48 h, filtering, concentrating the filtrate for 8-10 h to achieve a thick paste for spare, taking 5-10 g of honey, carrying out pressure reducing concentration to achieve concentrated honey with a specific gravity of 1.6-1.8 and for spare, adding the crocus sativus l ethanol thick paste to the obtained concentrated honey and 0.1-0.3 g of plant glycoside, completely and uniformly mixing, adding the mixture to 500-700 g of Baijiu, placing for 72 h, filtering, reducing the alcoholicity of the filtrate to 38% alcohol by volume, taking the supernatant, and bottling.

Description

technical field [0001] The invention belongs to health-care wine, in particular to saffron wine and a preparation method thereof. Background technique [0002] Most health wines are made by directly soaking medicinal materials (such as saffron) in white wine. The solubility of the active ingredients is extremely limited, the active ingredients are difficult to be used, the efficacy is not good, and the taste cannot be adjusted, so the taste is poor. Contents of the invention [0003] The object of the present invention is to provide a kind of saffron wine and preparation method thereof that take saffron, plant glycoside, honey as raw material to make. It can improve its efficacy and achieve the remarkable effects of calming the nerves and nourishing the heart, nourishing the kidney and resisting aging, promoting blood circulation and keeping fit. [0004] The object of the present invention is achieved by the following scheme: a kind of saffron wine is made of saffron, pl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/06A61K36/88A61P13/12A61P25/20
Inventor 徐小芹
Owner 徐小芹
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