A capillary-licorice compound fermented wine and preparation method thereof

A compound fermentation and licorice technology, applied in the preparation of alcoholic beverages, medical formulas, drug combinations, etc., can solve the problems of excessive taste of raw materials, affecting the effect, limiting applications, etc., achieve low alcohol content, delay aging, and simple preparation methods Effect

Active Publication Date: 2020-11-24
XUCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the composition needs to be taken before drinking or taken in divided doses every day, and it is easy to miss the dose and affect the effect, and the raw materials used are too many and the taste is not good, which limits its application

Method used

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  • A capillary-licorice compound fermented wine and preparation method thereof
  • A capillary-licorice compound fermented wine and preparation method thereof
  • A capillary-licorice compound fermented wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] The following steps were used to prepare capillary-licorice compound fermented wine in this example:

[0049] (1) Wash 5g capillary capillary, 3g licorice, 5g schisandra, 5g mulberry, and 10g cranberry, and soak in 560mL water for 30min at room temperature;

[0050] (2) Raise the temperature to 100°C and extract for 40 minutes to obtain the extract;

[0051] (3) Add 100g of honey to the extract, make up 500g with water, and sterilize at 80°C for 10 minutes;

[0052] (4) Add activated yeast to the sterilized fermentation broth in an amount of 4‰ by weight, and ferment at a constant temperature of 25°C for 7 days to obtain a fermentation broth;

[0053] (5) Filter the fermented liquid through 80-mesh gauze to obtain fermented wine.

[0054] Using the above method for evaluation and measurement, the capillary-licorice composite fermented wine in this example has an alcohol content of 10°, a sensory score of 94 (28 points for color, 29 points for smell, and 37 points for ...

Embodiment 2

[0056] The following steps were used to prepare capillary-licorice compound fermented wine in this example:

[0057] (1) Wash 4g capillary capillary, 4g licorice, 5g schisandra, 6g mulberry, and 8g cranberry, and soak in 378mL water for 35min at room temperature;

[0058] (2) Raise the temperature to 90°C and extract for 30 minutes to obtain the extract;

[0059] (3) Add 75g of honey to the extract, make up 500g with water, and sterilize at 80°C for 10 minutes;

[0060] (4) Add activated yeast to the sterilized fermentation broth in an amount of 8‰ by weight, and ferment at a constant temperature of 25°C for 9 days to obtain a fermentation broth;

[0061] (5) Filter the fermented liquid through 80-mesh gauze to obtain fermented wine.

[0062] Using the above method for evaluation and measurement, the capillary-licorice compound fermented wine in this example has an alcohol content of 10°, a sensory score of 92 (27 points for color, 27 points for smell, and 38 points for mout...

Embodiment 3

[0064] The following steps were used to prepare capillary-licorice compound fermented wine in this example:

[0065] (1) Wash 6g capillary capillary, 2g licorice, 6g schisandra, 4g mulberry, and 12g cranberry, and soak in 660mL water for 25min at room temperature;

[0066] (2) Raise the temperature to 100°C and extract for 50 minutes to obtain the extract;

[0067] (3) Due to the longer extraction time and more water volatilization, add 150g of honey to the extraction solution, then make up 500g with a small amount of water, and sterilize at 80°C for 10 minutes;

[0068] (4) Add activated yeast to the sterilized fermentation broth in an amount of 2‰ by weight, and ferment at a constant temperature of 25°C for 10 days to obtain a fermentation broth;

[0069] (5) Filter the fermented liquid through 80-mesh gauze to obtain fermented wine.

[0070] Using the above method for evaluation and measurement, the capillary-licorice compound fermented wine in this example has an alcohol...

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Abstract

The invention provides an artemisia capillaries-licorice composite fermented wine. 500 parts of the artemisia capillaries-licorice composite fermented wine is prepared from, by weight, 4 to 6 parts of Artemisia capillaries, 2 to 4 parts of licorice, 4 to 6 parts of Chinese magnoliavine fruit, 4 to 6 parts of mulberry, 8 to 12 parts of cranberry, 75 to 150 parts of honey, and the balance water. The invention also provides a preparation method of the artemisia capillaries-licorice composite fermented wine. The artemisia capillaries-licorice composite fermented wine is high in total polyphenol content; effective components capable of protecting liver are maintainer; and excellent color, smell, and mouthfeel are achieved.

Description

technical field [0001] The invention belongs to the field of wine product production, and in particular relates to a capillary-licorice compound fermented wine with functions of protecting the liver, protecting the liver, anti-oxidation and delaying aging and a preparation method thereof. Background technique [0002] With the improvement of living standards, people's requirements for health are getting higher and higher. As we all know, alcohol can damage the liver, mainly because ethanol can directly enter the blood circulation of the human body and be oxidized and decomposed by the alcohol dehydrogenase in the body to form acetaldehyde, which is extremely toxic to the human liver. Fermented wine is also called brewed wine and original juice wine. It is a wine formed by fermenting starchy and sugary raw materials through the action of yeast to produce alcoholic components. Compared with the wine obtained by traditional high-alcohol blending and maceration, the fermented w...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/026C12G3/024A61K36/79A61P1/16A61P39/06A61P39/00
CPCA61K35/644A61K36/282A61K36/45A61K36/484A61K36/57A61K36/605A61K36/79C12G3/02A61K2300/00
Inventor 刘海英邢子毅彭永庆郭孝辉孙思胜
Owner XUCHANG UNIV
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