Health functional liquor and preparation method thereof

A functional, liquor technology, applied in the preparation of alcoholic beverages, pharmaceutical formulations, allergic diseases, etc., can solve the problems of complex preparation methods, heavy taste of traditional Chinese medicine in health care wine, and reduced efficacy of health care wine, etc. The effect of improving stability and improving immunity

Pending Publication Date: 2017-05-31
山东绿健生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, health care wine mostly only considers the health care function, and the health care wine is prepared by soaking traditional Chinese medicine in the wine. More than a dozen or even dozens of Chinese medicines, some of which have the effect of restraining each other, reduces the efficacy of the health wine itself, and also makes the preparation method more complicated

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] (1) Weigh each raw material according to the proportion, put 3kg kudzu root, 4kg astragalus root, 1kg Ophiopogon japonicus, 2kg honey barrel flower, 1kg imperina root and 1kg Rosa roxburghii through a 40-mesh sieve and mix to get liquor seasoning into 384kg 63% vol Luzhou-flavor liquor base liquor mixed extraction, stirring, soaking time is 30 days, soaking temperature is 25 ℃;

[0041] (2) After the immersion is completed, filter out the supernatant, carry out adsorption treatment with activated carbon for 24 hours, and filter to obtain the filtrate;

[0042] (3) take by weighing 2kg lactulose and 4kg lactitol and mix uniformly to obtain flavoring agent and add in the filtrate in step (2) and mix evenly;

[0043] (4) Add water to reduce the temperature to 38% vol.

Embodiment 2

[0045] (1) Weigh each raw material according to the proportioning ratio, put 5kg kudzu root, 3kg astragalus root, 2kg Ophiopogon japonicus, 2kg honey barrel flower, 1kg imperina root and 2kg roxburghii through a 60-mesh sieve and mix evenly to get liquor seasoning into 420kg 63% vol Luzhou-flavor liquor base liquor mixed extraction, stirring, soaking time is 25 days, soaking temperature is 20 ℃;

[0046] (2) After the immersion is completed, filter out the supernatant, carry out adsorption treatment with activated carbon for wine for 20 hours, and filter to obtain the filtrate;

[0047] (3) take by weighing 3kg lactulose and 6kg lactitol and mix uniformly to obtain flavoring agent and add in the filtrate in step (2) and mix evenly;

[0048] (4) Add water to reduce the temperature to 52% vol.

Embodiment 3

[0050] (1) Weigh each raw material according to the proportion, put 2kg kudzu root, 4kg astragalus membranaceus, 1kg Ophiopogon japonicus, 2kg honey barrel flower, 2kg Imperata rhizome and 1kg Rosa roxburghii through a 40-mesh sieve and mix to get liquor seasoning into 350kg 63% vol Fen-flavor liquor base liquor mixed extraction, stirring, soaking time is 22 days, soaking temperature is 30 ℃;

[0051] (2) After the immersion is completed, filter out the supernatant, carry out adsorption treatment with activated carbon for wine for 30 hours, and filter to obtain the filtrate;

[0052] (3) Take by weighing 1kg lactulose and 2kg lactitol and mix uniformly to obtain flavoring agent and add in the filtrate in step (2) and mix evenly;

[0053] (4) Add water to reduce the temperature to 48% vol.

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PUM

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Abstract

The invention discloses health functional liquor and a preparation method thereof. The health functional liquor is prepared from the following raw materials in parts by weight: 150-180 parts of basic liquor, 3-8 parts of health functional liquor seasoning, 1-5 parts of health functional liquor condiment and 80-260 parts of water. According to the health functional liquor, the liquor body is richer, more coordinated and more mellow due to the common effect of the seasoning and condiment, the synchronizing performance is better, the fullness and freshness of the flavor can be improved, the stability of health liquor is improved, the effective ingredients of medicinal materials can be furthest extract, and the health function in the health liquor can be sufficiently achieved, so that the health functional liquor has the effects of protecting liver, improving body immunity, relieving oxidation, inhibiting pathogenic bacteria, reducing blood fat, proliferating beneficial microbial communities in intestines, preventing constipation and the like, and can meet the requirement of consumers.

Description

technical field [0001] The invention belongs to the field of liquor preparation and production, and in particular relates to a health-care functional liquor and a preparation method thereof. Background technique [0002] Liquor (Chinese spirits) is a kind of distilled liquor unique to China. It is one of the six major distilled liquors in the world (Brandy, Whiskey, Vodka, Gin, Rum, Spirit). It is obtained by making fermented grains from high-quality raw materials or by distillation after fermentation. Liquor is colorless (or yellowish) and transparent, with a pure and aromatic smell, sweet and refreshing in the mouth, and a high alcohol content. After storage and aging, it has a compound aroma mainly composed of esters. [0003] Liquor, as a traditional drink in my country, is good for health if drunk in moderation, and good liquor can always give people an elegant and elegant enjoyment. In the production of liquor, in order to improve the taste and flavor of the wine bod...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/06A61K36/899A61P1/16A61P1/00A61P3/06A61P31/00A61P37/04A61P39/06A61K31/7016A61K31/7032
CPCC12G3/06A61K31/7016A61K31/7032A61K36/481A61K36/488A61K36/738A61K36/80A61K36/8968A61K36/899
Inventor 信成夫任尚美景文利于丽刘建
Owner 山东绿健生物技术有限公司
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