A preparation method of rhodiola highland barley health wine with the function of preventing cerebral hypoxia

A technology of health wine and rhodiola rosea, which is applied in the field of wine making, can solve the problems of the utilization rate of rhodiola rosea and highland barley raw materials, the poor extraction effect of beneficial components, and the low utilization rate of raw materials, so as to enrich the flavor of rice wine and improve the bad taste. Flavor, the effect of improving the utilization rate of raw materials

Active Publication Date: 2020-10-16
西藏藏缘青稞科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These methods have problems such as cumbersome steps, poor extraction effect of beneficial ingredients, and low utilization rate of raw materials.
It is also reported to use highland barley, rhodiola rosea, and tea as raw materials to produce rhodiola highland barley tea wine through cleaning, crushing, liquefaction, koji fermentation, pressing, blending, filtration, sterilization and other conventional highland barley rice wine processes, and the finished wine has a light yellow color. , crystal clear, natural aroma, alcohol content 3% Vol ~ 5% Vol, acidity less than 0.28; although this method can be produced using traditional highland barley rice wine equipment, but Rhodiola rosea is directly crushed and added to the saccharified highland barley, Fermentation is carried out directly after pectinase treatment, and the highland barley is difficult to cook and gelatinize due to its special structure, so the final alcohol content is low, and the utilization rate of rhodiola and highland barley raw materials needs to be improved
In addition, because Rhodiola itself has a special flavor and taste, directly adding it to the wine affects the comfort

Method used

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  • A preparation method of rhodiola highland barley health wine with the function of preventing cerebral hypoxia

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Experimental program
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Effect test

Embodiment 1

[0040] Step 1: Grinding 15 kg of Rhodiola rosea into powder, adding 4 times of water, stirring evenly, adding 120 U / g of cellulase and 80 U / g of pectinase, and treating at 50° C. for 30 minutes to obtain Rhodiola rosea hydrolyzate;

[0041] Step 2: crush 20 kg of coriander root into powder, add 4 times of water, stir evenly, adjust the temperature to 65°C, and stir for 30 minutes until the coriander root is gelatinized; adjust the temperature of the obtained gelatinized material to 100°C and maintain it for 40 minutes, and use Alkaline / acid solution to adjust the pH to 5.5, add α-amylase 150U / g, stir for liquefaction, then lower the temperature to 65°C, add glucoamylase 100U / g, enzymatically hydrolyze for 120min, and finally obtain the saccharification solution of coriander root; Under the condition of constant stirring, adjust the temperature of the obtained saccharification solution to 50°C, add protease 120U / g, and continue stirring for 40 minutes to facilitate the enzymatic...

Embodiment 2

[0048] Step 1: Grinding 20 kg of Rhodiola rosea into powder, adding 5 times of water, stirring evenly, adding 100 U / g of cellulase and 120 U / g of pectinase, and treating at 45°C for 40 minutes to obtain Rhodiola rosea hydrolyzate;

[0049] Step 2: crush 15 kg of coriander root into powder, add 5 times of water, stir evenly, adjust the temperature to 60°C, and stir for 60 minutes until the coriander root is gelatinized; adjust the temperature of the obtained gelatinized material to 80°C and maintain it for 80 minutes, and use Alkaline / acid solution to adjust the pH to 5.5, add α-amylase 100U / g, stir for liquefaction, then lower the temperature to 58°C, add glucoamylase 150U / g, enzymatically hydrolyze for 80min, and finally obtain the saccharification solution of coriander root; Under the condition of constant stirring, adjust the temperature of the obtained saccharified liquid to 55°C, add protease 100U / g, and continue stirring for 50 minutes to facilitate the enzymatic hydrolys...

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Abstract

The invention discloses a production method of rhodiola and highland barley health wine with the function of preventing cerebral hypoxia, and belongs to the technical field of wine making. The invention utilizes Rhodiola rosea, coriander root and highland barley to co-ferment health-care wine, adopts the method of preliminary enzymolysis and extruding and puffing, not only effectively shortens the process time, but more importantly increases the content of active substances in Rhodiola rosea and coriander root. Utilization rate, combined with the mixed bacteria fermentation process in the subsequent fermentation, further improves the utilization rate of raw materials, and at the same time makes the whole process easy to control and improves the stability of the product. The obtained rhodiola highland barley health wine has the function of preventing brain hypoxia, and at the same time, the dissolution rate of the active ingredients in the rhodiola is high, and the bad flavor of the rhodiola itself is improved.

Description

technical field [0001] The invention relates to a production method of rhodiola and highland barley health wine with the function of preventing cerebral hypoxia, and belongs to the technical field of wine making. Background technique [0002] Due to the unique geographical environment and cultural traditions in Tibet, there are extremely rich plant resources, a considerable part of which belong to the same source of medicine and food, and have extremely high nutritional and health value. Rhodiola rosea, as a traditional precious Tibetan medicinal material, modern research shows that it has unique functions in anti-oxidative damage, scavenging free radicals, promoting cell metabolism, enhancing cell vitality, recovering from fatigue, resisting microwave radiation, delaying body aging and improving immunity. effect. Therefore, it is of great significance in aspects such as military medicine, aerospace medicine, sports medicine and health care medicine. Coriander root, as an ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/026A61K36/899A61P25/00C12R1/865C12R1/645
CPCA61K36/31A61K36/41A61K36/899C12G3/02C12N1/145C12N1/185C12R2001/645C12R2001/865A61K2300/00
Inventor 张伟国管新飞
Owner 西藏藏缘青稞科技有限公司
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