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Deer antler baijiu and making method thereof

A production method, the technology of deer antler wine, which is applied in the field of health wine, can solve the problems of unsatisfactory health care effects, etc., and achieve the effects of improving human immunity, good taste, enhancing blood circulation, dredging blood vessels and anti-aging

Inactive Publication Date: 2016-08-24
李文革
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The health care effect of the existing velvet wine is not very satisfactory. Therefore, it is necessary to provide a kind of velvet wine with nourishing yin and kidney, strengthening muscles and bones, nourishing qi and nourishing the body, anti-aging, good health care effect and its production method.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: This embodiment provides a kind of velvet wine, which comprises the following raw materials in parts by weight: 300 parts of velvet antler, 200 parts of deer tendon, 340 parts of deer penile, 130 parts of deer tail, 380 parts of ginseng, 170 parts of Achyranthes bidentata, rehmannia glutinosa 80 parts of yellow, 15 parts of cistanche, 65 parts of dodder, 10 parts of aconite, 180 parts of astragalus, 330 parts of schisandra, 30 parts of poria cocos, 32 parts of Chinese yam, 65 parts of angelica, 12 parts of keel, 10 parts of polygala, 5 parts of red yeast rice, sucrose 350 parts, 5000 parts of honey, 920 parts of mulberry octopus, 300000 parts of white wine. Preferably, the degree of said liquor is 46-55 degrees, preferably 50 degrees, and the soaking effect is better.

[0021] A kind of preparation method of above-mentioned deer antler wine, it comprises the following steps:

[0022] (1) Prepare the following raw materials in parts by weight: 300 parts of...

Embodiment 2

[0025] Embodiment 2: This embodiment provides a kind of velvet wine and its production method, which is basically the same as Example 1, the difference is that the ratio of raw material components is different, specifically, it includes the following raw materials in parts by weight: velvet 350 220 parts of deer tendon, 260 parts of deer whip, 150 parts of deer tail, 400 parts of ginseng, 130 parts of Achyranthes bidentata, 100 parts of Rehmannia glutinosa, 20 parts of cistanche, 40 parts of dodder seed, 18 parts of aconite, 200 parts of astragalus, 270 parts of schisandra, 50 parts of poria cocos, 40 parts of yam, 38 parts of angelica, 20 parts of keel, 12 parts of polygala, 1.5 parts of red yeast rice, 500 parts of sucrose, 6000 parts of honey, 600 parts of mulberry octopus, and 320000 parts of white wine.

Embodiment 3

[0026] Embodiment 3: This embodiment provides a kind of velvet wine and its production method, which is basically the same as Example 1, the difference is that the ratio of raw material components is different, specifically, it includes the following raw materials in parts by weight: velvet 420 180 parts of deer sinew, 300 parts of deer whip, 180 parts of deer tail, 340 parts of ginseng, 150 parts of Achyranthes bidentata, 120 parts of Rehmannia glutinosa, 10 parts of cistanche, 50 parts of dodder seed, 20 parts of aconite, 150 parts of astragalus, 300 parts of schisandra, 60 parts of poria cocos, 25 parts of yam, 60 parts of angelica, 24 parts of keel, 5 parts of polygala, 3 parts of red yeast rice, 600 parts of sucrose, 3500 parts of honey, 700 parts of mulberry octopus, and 120000 parts of white wine.

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PUM

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Abstract

The invention discloses deer antler baijiu and making method thereof. The deer antler baijiu comprises raw materials as follows: deer antlers, deer's sinew, penis cervi, deer's tail, ginseng, twotoothed achyranthes roots, prepared rehmannia roots, desertliving cistanche, seeds of Chinese dodder, prepared common monkshood daughter roots, milkvetch roots, Chinese magnoliavine fruits, poria cocos, Chinese yam, Chinese angelica, dragon bone, thinleaf milkwort roots, red yeast rice, cane sugar, honey, ootheca mantidis and baijiu. The deer antler baijiu adopts a reasonable formula, is high in nutritive value, has the curative effects of nourishing yin and the kidney, strengthening tendons and bones, tonifying qi, nourishing body, resisting aging and the like, is good in healthcare effect and tastes good; the method adopts a simple process and is easy to implement, the preparation process is simple, by means of a double-soaking procedure, the extracting efficiency is greatly improved, so that nutritional ingredients of medicinal materials can be dissolved in baijiu better and more rapidly in an extracting process, the nutrition is richer, and the deer antler baijiu can have a good effect of maintaining and regulating physiological functions of a human body, has better healthcare effects and functions of improving gastrointestinal functions, resisting fatigue, nourishing yin and tonifying yang, enhancing blood circulation, dredging blood vessels, resisting aging, improving human body immunity and the like.

Description

technical field [0001] The invention belongs to the technical field of health-care wine, and in particular relates to antler wine and a production method thereof. Background technique [0002] Antler is a kind of precious Chinese medicinal material. It contains phospholipids, glycolipids, gelatin, hormones, fatty acids, amino acids, proteins, calcium, phosphorus, magnesium, sodium and other ingredients. , It has a good effect on strengthening the body for patients with general weakness and long-term illness. [0003] Since ancient times, the folks have used the habit of drinking velvet antler wine to invigorate kidney essence, vitalize blood, and treat insomnia, dreaminess, impotence, and low libido. The health care effect of the existing velvet wine is not very satisfactory. Therefore, it is necessary to provide a kind of velvet wine with nourishing yin and kidney, strengthening muscles and bones, nourishing qi and nourishing the body, anti-aging, good health care effect a...

Claims

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Application Information

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IPC IPC(8): C12G3/04A61K36/8945A61K35/02A61K35/12A61K35/32A61K35/48A61K35/64A61K35/644A61P1/14A61P39/00A61P11/00A61P15/10A61P37/02
CPCA61K35/02A61K35/12A61K35/32A61K35/48A61K35/63A61K35/644A61K36/06A61K36/076A61K36/21A61K36/232A61K36/258A61K36/39A61K36/481A61K36/57A61K36/64A61K36/69A61K36/714A61K36/79A61K36/804A61K36/8945C12G3/04A61K2300/00
Inventor 李文革
Owner 李文革
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