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Preparation method of chimonanthus salicifolius and kudzuvine root yellow wine for dispelling effects of alcohol

A technology of willow leaves and wintersweet, which is applied in the field of preparation of hangover-type willow-leaf wintersweet and kudzu root rice wine, can solve problems such as no one cares about it, and achieve the effects of preventing volatilization, improving bioavailability, and better flavor

Active Publication Date: 2016-07-06
ZHEJIANG FORESTRY UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As for the research and preparation of this new type of anti-alcohol-type willow-leaf wintersweet Pueraria puerariae functional rice wine, no one cares about it at present after consulting and searching.

Method used

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  • Preparation method of chimonanthus salicifolius and kudzuvine root yellow wine for dispelling effects of alcohol
  • Preparation method of chimonanthus salicifolius and kudzuvine root yellow wine for dispelling effects of alcohol
  • Preparation method of chimonanthus salicifolius and kudzuvine root yellow wine for dispelling effects of alcohol

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Example 1: In this example, yellow rice wine rich in active ingredients of willow-leaved wintersweet and kudzu root, willow-leaved wintersweet rice wine, and kudzu root rice wine were prepared, and a large number of in vivo experiments in mice were carried out to compare the hangover properties of the three kinds of rice wine.

[0022] The production method of the yellow rice wine rich in active ingredients of willow wax plum and kudzu root is carried out according to the following steps:

[0023] (1) Preparation of the active ingredient of Waxia willow: Get fresh waxy willow stems and leaves, dry, pulverize to 60 mesh, sieve, sterilize, use water as extractant, the mass ratio of waxy willow powder to water 1:7, low-temperature ultrasonic treatment for 10 minutes at 25°C and 100% ultrasonic intensity, and then heated to reflux to collect volatile oil and waxy wintersweet extract. The above-mentioned volatile oil and the extract of Wintersweet will be subjected to ultra-...

Embodiment 2

[0032] Example 2: In this example, different proportions of the β-cyclodextrin inclusion compound of the volatile oil of the wax plum, the extract of the wax plum, the β-cyclodextrin inclusion compound of the kudzu root, and the fermented rice wine were used to prepare the hangover type For rice wine, a large number of in vivo experiments in mice were carried out to compare the anti-alcoholic properties of the product.

[0033] Orthogonal experiment design was used to determine the optimum effect of three factors including the β-cyclodextrin inclusion compound of the volatile oil of Chimera osmanthus, the extract of Chimera osmanthus and the β-cyclodextrin inclusion compound of Pueraria chinensis when the rice wine fermented product was 1000mL. The best addition amount is determined by taking the mouse serum ALT and AST levels as the examination indicators to determine its preparation process. Using 3 factors 3 levels: L 9 (3 4 ) to arrange the test, see Table 1 below.

[0...

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Abstract

The invention discloses a preparation method of chimonanthus salicifolius and kudzuvine root yellow wine for dispelling the effects of alcohol.Effective components of chimonanthus salicifolius and kudzuvine roots are added in the later fermentation stage of the yellow wine.The preparation mode of the chimonanthus salicifolius and kudzuvine root yellow wine for dispelling the effects of alcohol includes three steps that firstly, effective components of chimonanthus salicifolius are prepared; secondly, effective components of kudzuvine roots are prepared; thirdly, the yellow wine rich in effective components of chimonanthus salicifolius and kudzuvine roots is prepared.The chimonanthus salicifolius and kudzuvine root yellow wine, produced through the method, for dispelling the effects of alcohol has the beauty maintaining, young keeping and anti-oxidizing effects, main components, such as puerarin, flavonoids, chimonanthus salicifolius coumarin and flavonoid active substances, for dispelling the effects of alcohol, in kudzuvine roots can enhance activity of alcohol dehydrogenase in the liver, the yellow wine has the function of dispelling the effects of alcohol, and therefore harm to the liver of a human body after drinking is relieved, and brand new high-quality functional yellow wine is provided for people.

Description

technical field [0001] The invention relates to a production method of a fermented drink, in particular to a preparation method of a hangover-type willow-leaf wintersweet and kudzu root rice wine rich in active ingredients of willow-leaf wax plum and kudzu root. Background technique [0002] Yellow rice wine is a national specialty of our country, and is called the world's three major ancient wines together with beer and red wine. Traditional rice wine is a brewed wine made from corn, millet, wheat and other grains through cooking, adding koji, saccharifying and fermenting, pressing, filtering, decocting, storing and blending. In addition to water and ethanol, the main components of rice wine are rich in carbohydrates, amino acids, vitamins, trace elements and various active substances. Therefore, rice wine has not only become a traditional Chinese health care product, but also used as an introduction to taking traditional Chinese medicine, and is regarded as "the best of a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04C12G3/02A61K36/488A61P1/14
CPCA61K36/185A61K36/488C12G3/02C12G3/04A61K2300/00
Inventor 郭明张来娇
Owner ZHEJIANG FORESTRY UNIVERSITY
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