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Method for preparing liquor containing Chinese wolfberry fruits and ginseng

A technology of ginseng wine and wolfberry, which is applied in the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problems of general taste of medicinal wine, destruction of active ingredients of drugs, poor texture, etc. Qi health benefits, increased solubility, and high total acid content

Active Publication Date: 2017-09-15
兰考侨兴酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In order to make up for the deficiencies of the prior art and to solve the problems in the prior art that all the traditional Chinese medicines are fermented by the brewing method, the active ingredients of some medicines are destroyed and the medicinal wine obtained by fermenting koji has a general taste and a relatively poor texture. The present invention provides a Preparation method of wolfberry ginseng wine

Method used

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  • Method for preparing liquor containing Chinese wolfberry fruits and ginseng
  • Method for preparing liquor containing Chinese wolfberry fruits and ginseng

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A preparation method of wolfberry ginseng wine, comprising the steps of:

[0029] 1) Feeding: put 1000 parts of cooked glutinous rice, 70 parts of raspberries, 30 parts of amomum, and 20 parts of yizhiren after absorbing water and swelled and sterilized in a clean container. Wherein, the raspberry, the amomum seed, and the jellyfish are submerged in water respectively, soaked for 4 hours to absorb water and swell, and then sterilized to obtain the water-swellable and sterilized raspberry, amomum, and jelly bean.

[0030] 2) Add 200 parts of distiller's yeast and 100 parts of mixed wine brewing agent, stir well, and ferment at room temperature for 25-40 days;

[0031] The preparation method of mixed wine brewing agent comprises steps:

[0032] a) Inoculate alcoholic yeast AS 2.300, Kluyveromyces marx standard strain AS2.1549 and Issaccharomyces orientalis NRRL Y-5396 respectively in sterilized wort Erlenmeyer flask medium with a sugar content of 10 Bahrain, shake at 30-...

Embodiment 2

[0038] A preparation method of wolfberry ginseng wine, comprising the steps of:

[0039] 1) Feeding: 1000 parts of cooked glutinous rice, 90 parts of raspberries, 25 parts of amomum, and 25 parts of yizhiren after absorbing water and swelled and sterilized are placed in a clean container. Wherein, the raspberry, the amomum seed, and the jellyfish are submerged in water respectively, soaked for 3 hours to absorb water and swell, and then sterilized to obtain the water-swellable and sterilized raspberry, amomum, and jelly bean.

[0040] 2) Add 250 parts of distiller's yeast and 100 parts of mixed wine brewing agent, stir well, and ferment at room temperature for 25-40 days;

[0041] The preparation method of mixed wine brewing agent comprises steps:

[0042] a) Inoculate alcoholic yeast AS 2.300, Kluyveromyces marx standard strain AS2.1549 and Issaccharomyces orientalis NRRL Y-5396 respectively in sterilized wort Erlenmeyer flask medium with a sugar content of 10 Bahrain, shake...

Embodiment 3

[0048] A preparation method of wolfberry ginseng wine, comprising the steps of:

[0049] 1) Feeding: put 1000 parts of cooked glutinous rice, 45 parts of raspberries, 35 parts of amomum, and 15 parts of yizhiren after absorbing water and swelled and sterilized in a clean container. Wherein, the raspberry, the amomum seed, and the jellyfish are submerged in water respectively, soaked for 6 hours to absorb water and swell, and then sterilized to obtain the water-swellable and sterilized raspberry, amomum, and jelly bean.

[0050] 2) Add 160 parts of distiller's yeast and 120 parts of mixed wine brewing agent, stir evenly, and ferment at room temperature for 30 days;

[0051] The preparation method of mixed wine brewing agent comprises steps:

[0052] a) Inoculate alcoholic yeast AS 2.300, Kluyveromyces marx standard strain AS2.1549 and Issaccharomyces orientalis NRRL Y-5396 respectively in sterilized wort Erlenmeyer flask medium with a sugar content of 10 Bahrain, shake at 30-3...

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Abstract

The invention discloses a method for preparing liquor containing Chinese wolfberry fruits and ginseng, and belongs to the field of healthy liquor products. According to the method, partial traditional Chinese medicinal materials are fermented with glutinous rice, while other traditional Chinese medicinal materials do not participate in fermentation; fermenting bacteria are prepared by mixing distillery yeast AS 2.300, kluyveromyces marxianus standard strain AS2.1549 and issatchenkia orientalis NRRL Y-5396 with distiller yeast to achieve a synergistic effect on ester and acid, and liquor having high total ester content and high acid content; fructus rubi, fructus amomi, alpinia oxyphylla and glutinous rice are fermented together, no medicinal ingredient is fermented, degraded or consumed in the fermenting process, and ingredients having medicinal effects of reinforcing kidneys and tonifying qi can be well maintained and can be sufficiently dissolved in the liquor to reinforce the kidney-reinforcing qi-tonifying health-protecting effect. According to the liquor, the solubility of effective ingredients of Chinese wolfberry fruits, ginseng, longan pulp and Chinese dates, which do not participate in fermentation, can be promoted, and the kidney-reinforcing and qi-tonifying health-protecting effect is further improved.

Description

technical field [0001] The invention relates to the field of health-care wine products, in particular to a preparation method of wolfberry ginseng wine. Background technique [0002] Medicinal wine is a health care product that integrates traditional Chinese medicine and wine for strengthening the body. It has stable medicinal properties, is safe and effective. And because alcohol is a kind of good solvent, the various active ingredients of Chinese medicine are all easily soluble in it, and medicine borrows the power of alcohol, and wine helps medicine potential and fully exerts its effect, improves the curative effect of Chinese medicine. [0003] Traditional Chinese medicinal materials are usually soaked in the wine when preparing medicinal wine. After a period of time, the active ingredients of the Chinese medicinal materials are dissolved in the wine. At this time, it can be drunk after filtering to remove the slag. According to my country's ancient and modern medical l...

Claims

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Application Information

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IPC IPC(8): C12G3/04C12G3/02A61K36/9064A61P1/14A61P13/12C12R1/645
CPCA61K36/258A61K36/725A61K36/73A61K36/77A61K36/815A61K36/9062A61K36/9064C12G3/02C12G3/04A61K2300/00
Inventor 刘永刚
Owner 兰考侨兴酒业有限公司
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