Processing method of rhizoma bistortae and spine date root health-care wine

A processing method and technology of jujube root, which are applied in the processing field of ginseng jujube root health care wine, can solve the problems of many functions, can not effectively retain active ingredients, waste of precious resources, etc., and achieve the effect of improving utilization rate

Inactive Publication Date: 2016-11-09
余芳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Ginseng and wild jujube roots have high medicinal value and many effects, but the existing processed products cannot effectively retain their active ingredients, resulting in a waste of valuable resources. See related reports, which can not only realize the full utilization of its raw materials, but also improve its medicinal value and economic value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A processing method of boxing ginseng jujube root health wine, characterized in that the processing method adopts the following steps:

[0021] (1) Raw material pretreatment: select high-quality and dry ginseng rhizomes and jujube roots, supplemented with reed root, hawthorn fruit and acacia peel, take 5kg of ginseng, 2.8kg of jujube root, 2kg of reed root, 1.85 kg of hawthorn fruit and 0.5 kg of Albizia juniperi are mixed evenly, cleaned with clear water, cut into slices and dried at low temperature to obtain raw materials;

[0022] (2) Impregnation: put the raw materials in Daqu wine with an alcohol concentration of 5 times its weight and an alcohol concentration of 66°C, and after 20 days of immersion, centrifuge to obtain raw material slag and impregnated liquor;

[0023] (3) Pulverization: First, the raw material slag is dried by microwave at low temperature, and then crushed by wall breaking. The pulverization fineness is 80 mesh, the temperature is 48°C, and the ...

Embodiment 2

[0032] A processing method of boxing ginseng jujube root health wine, characterized in that the processing method adopts the following steps:

[0033] (1) Pretreatment of raw materials: select high-quality and dry rhizomes of ginseng and wild jujube root, supplemented with kudzu root, rhizoma Imperatae and Moutan bark, take 8kg of ginseng, 4kg of wild jujube root, 2kg of kudzu root, 1.65kg of Imperata rhizome and 1kg of peony cortex is mixed evenly, washed with clear water, cut into slices and then dried at low temperature to obtain the raw material;

[0034] (2) Dipping: put the raw materials in Daqu wine with an alcohol concentration of 3.5 times its weight and an alcohol concentration of 62°C, and after 25 days of immersion, centrifuge to obtain raw material slag and immersion liquor;

[0035] (3) Pulverization: Firstly, the raw material slag is dried by microwave at low temperature, and then crushed by wall breaking. The pulverization fineness is 120 mesh, the temperature ...

Embodiment 3

[0044] A processing method of boxing ginseng jujube root health wine, characterized in that the processing method adopts the following steps:

[0045] (1) Raw material pretreatment: select high-quality and dry ginseng rhizomes and jujube roots, supplemented with turnip root, bean root and pomegranate peel, take 5kg of ginseng, 2kg of jujube root, 1.5kg of turnip root, 0.8kg of pea root and 0.35kg of pomegranate peel are evenly mixed, washed with clear water, cut into slices and then dried at low temperature to obtain the raw material;

[0046] (2) Dipping: put the raw materials in Daqu wine with an alcohol concentration 3 times its weight and an alcohol concentration of 52°C, and after 35 days of immersion, centrifuge to obtain the raw material slag and the immersion liquor;

[0047] (3) Pulverization: First, the raw material slag is dried by microwave at low temperature, and then crushed by wall breaking. The pulverization fineness is 120 mesh, the temperature is 55°C, and th...

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PUM

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Abstract

The invention discloses a processing method of rhizoma bistortae and spine date root health-care wine, and belongs to the field of health-care wine processing. The processing method of the rhizoma bistortae and spine date root health-care wine is characterized in that rhizoma bistortae and spine date roots which are high in medicinal value are adopted as the raw materials, and the processing steps of wine dipping, wall breaking and grinding, steamed gelatinization, charging, primary fermentation, post-fermentation, mixing, clarification and packaging are conducted, active substances of the raw materials can be effectively reserved, the utilization rate of the raw materials is increased, the original flavor of the raw materials is reserved, the processed health-care wine is mellow and soft, pure and healthy, and the health-care effects of clearing heat, relieving convulsion, promoting diuresis, diminishing swelling, nourishing the heart to calm mind and the like are achieved.

Description

technical field [0001] The invention relates to a processing method of health-care wine, in particular to a processing method of health-care wine with ginseng and jujube roots. Background technique [0002] Boxing ginseng comes from "Materia Medica Tujing": "Boxing ginseng, born in the fields of Zizhou. The leaves are like sheep's feet, and the roots are like sea shrimps, black. Picked in May." "Purple Ginseng in Tang Materia Medica" and "Materia Medica" "Jinzhou purple ginseng" is a plant of the genus Quanshen group. Therefore, this product is also a kind of purple ginseng in "Materia Medica". Boxing ginseng is a perennial herb, 50-90 cm high, with thick and twisted rhizomes and purple-red skin. It can clear away heat and calm convulsions, regulate dampness and detumescence, treat febrile convulsions, tetanus, red dysentery, carbuncle, and scrofula. It has the effects of clearing heat and dampness, cooling blood to stop bleeding, detoxifying and dissipating stagnation. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04C12G3/02A61K36/752A61P25/20A61P29/00
CPCC12G3/04A61K36/22A61K36/28A61K36/704A61K36/752C12G3/02A61K2300/00
Inventor 余芳王红君
Owner 余芳
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