Cranberry and sea buckthorn branch health-caring wine and preparation method thereof

A technology of cranberry and health-preserving wine, which is applied in the field of cranberry-sea-buckthorn branch health-preserving wine and its preparation, can solve problems such as not being able to meet the dietary needs of modern people, restricting the wide application of sea-buckthorn branches, and weakening the growth of sea-buckthorn forests. The effect of eliminating blood vessel cholesterol, improving disease resistance, and improving immunity

Inactive Publication Date: 2017-04-26
李晓光
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Seabuckthorn has the characteristics of cold resistance, drought resistance, mild saline-alkali resistance, etc. Seabuckthorn fruit has very considerable medicinal value, but when it enters the old seabuckthorn forest, the trees are weak and susceptible to diseases and insect pests, so it is necessary to carry out planned stubble regeneration and rejuvenation
At present, the large-scale utilization of seabuckthorn branch resources is relatively rare, except that it is used as fuel in rural areas, and almost no other use is made of it. However, in seabuckthorn resources, the proportion of branches is a considerable part , if these resources are only used as fuel, it is a huge waste, thus limiting the wide application of seabuckthorn branches
[0005] At present, people cannot avoid drinking alcohol in social interaction, and some people have the habit of drinking alcohol in their lives. The existing medicinal wine has a single component and low nutritional value, which cannot meet the dietary needs of modern people.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Grind 11 parts of mutton after roasting and drying to obtain mutton powder. Dry and grind 7 parts of kale cauliflower, 5 parts of red dates, 3 parts of cinnamon, 6 parts of walnuts, 3 parts of milk root, and 4 parts of five-finger peach root. After mixing, wrap it with gauze, add water, cook it in a 0.27MPa pressure cooker with mutton powder for 2 hours, then add 3 parts of egg white and 2 parts of butter, and cook for 0.5 hour to obtain a nutritional additive; mix 240 parts of sea buckthorn branches and 4 parts Grind curculigo into powder, put 2 parts of onion and ginger juice, 13 parts of black sesame, and 7 parts of ebony plum in the oil pan and fry for 15 minutes, then grind it into powder, mix 22 parts of cranberry, 11 parts of hawthorn, 7 parts 1 part of aloe, 12 parts of tomato and 8 parts of kiwi were ground and mixed with powder to obtain a syrup; the syrup and nutritional additives were added to rice wine, and 3% of the mass of the syrup was inoculated with act...

Embodiment 2

[0025] Grind 13 parts of mutton after roasting and drying to obtain mutton powder, dry 9 parts of kale cauliflower, 4 parts of red dates, 4 parts of cinnamon, 10 parts of walnuts, 5 parts of milk root, and 6 parts of five-finger peach root. After mixing, wrap it with gauze, add water, cook it in a 0.29MPa pressure cooker with mutton powder for 3 hours, add 4 parts of egg whites and 1 part of butter, and cook for 1 hour to obtain a nutritional additive; mix 250 parts of sea buckthorn branches and 3 parts Grind curculigo into powder, put 3 parts of onion and ginger juice, 11 parts of black sesame, 8 parts of ebony plum in the oil pan and stir-fry for 17 minutes, then grind into powder, mix 25 parts of cranberry, 10 parts of hawthorn, 8 parts 1 part of aloe, 13 parts of tomato, 11 parts of kiwi fruit were ground and mixed with powder to obtain a syrup; the syrup and nutritional additives were added to rice wine, and 4% of the mass of the syrup was inoculated with activated Sacchar...

Embodiment 3

[0028] Grind 14 parts of mutton after roasting and drying to obtain mutton powder, dry and grind 5 parts of kale cauliflower, 3 parts of red dates, 2 parts of cinnamon, 5 parts of walnuts, 2 parts of milk root, and 3 parts of five-finger peach root. After mixing, wrap it with gauze, add water, cook it in a 0.35MPa pressure cooker with mutton powder for 2.5 hours, add 3 parts of egg white and 2 parts of butter, and cook for 1 hour to obtain a nutritional additive; mix 260 parts of seabuckthorn branches and 2 parts Grind curculigo into powder, put 3 parts of onion and ginger juice, 10 parts of black sesame, and 10 parts of ebony plum in the oil pan and fry for 18 minutes, then grind into powder, mix 29 parts of cranberry, 10 parts of hawthorn, 6 1 part of aloe, 11 parts of tomato, 8 parts of kiwi fruit were ground and mixed with powder to obtain a syrup; the syrup and nutritional additives were added to rice wine, and 5% of the mass of the syrup was inoculated with activated Sacc...

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Abstract

The invention relates to a cranberry and sea buckthorn branch health-caring wine. The health-caring wine comprises 20-30 parts of cranberry, 230-260 parts of sea buckthorn branch, 8-12 parts of yellow wine, 9-11 parts of hawthorn, 2-3 parts of ginger and scallion juice, 10-15 parts of black sesame, 6-9 parts of aloe, 5-10 parts of dark plum, 2-4 parts of rhizoma curculiginis, 10-15 parts of tomato, 6-12 parts of kiwi, and 9-10 parts of nutritional supplement. The health-caring wine has function of enhancing immunity, a main material employs flavone in sea buckthorn for increasing the serum complement level, enhancing the macrophage function, can supplement the nutrition, and increases the anti-disease capability of the body. An auxiliary material employs cranberry and black sesame which can effectively inhibit attachment of helicobacter pylori in the intestines and stomach, and has the effect for prolonging the life and enhancing the immunity.

Description

technical field [0001] The invention mainly relates to the field of health-care and tonic wine, in particular to a cranberry sea-buckthorn branch health-preserving wine and a preparation method thereof. Background technique [0002] Health and nourishing wine is a wonderful work in a branch of wine, and it is a bright pearl in the medicine of the motherland. In order to inherit and carry forward this precious cultural heritage, we not only follow the ancient recipes but not follow the ancient ones, use the ancient methods for the present, use the ancient methods for new uses, and bring forth the new through the old, so as to open up a new way for the prosperity of the wine market. Yellow rice wine is made from rice and millet, and generally has an alcohol content of 14% to 20%, which belongs to low-alcohol brewing wine. Yellow rice wine is rich in nutrition, containing 21 kinds of amino acids, including several unknown amino acids, and the human body cannot synthesize it by...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A61K36/896A61P1/14A61P37/04C12R1/865A61K35/34
Inventor 李晓光
Owner 李晓光
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