Pumpkin enzyme health wine and preparation method thereof

Abstract

A pumpkin enzyme health wine and a preparation method thereof. The pumpkin enzyme health wine includes the following raw materials in parts by weight: 12-20 parts of pumpkin enzyme, 5-22 parts of wine, and 0.1-0.4 parts of kudzu flower extract. The pumpkin enzyme health-preserving wine of the present invention not only has a large number of functional components of pumpkin enzyme, but also has the mellow aroma of white wine, rich nutrition, good taste, rich in a large amount of pumpkin polysaccharides, carotenoids, amino acids and minerals, and can promote bone development. Promote human metabolism, anti-tumor, clear away heat and detoxify, and also have various regulatory effects on the immune system. By adding an appropriate amount of isoflavones, it can effectively reduce the absorption of alcohol in the gastrointestinal tract, promote the activity of alcohol dehydrogenase, and achieve protection. The purpose of the gastrointestinal tract damaged by long-term or heavy drinking has excellent health-preserving effects. It can not only play the role of hangover to a certain extent, but also solve the problems of easy drunkenness and discomfort after drinking.

Description

technical field [0001] The invention belongs to the technical field of enzyme product production, and in particular relates to a pumpkin enzyme health wine and a preparation method thereof. Background technique [0002] Enzyme is a substance composed of amino acids with special biological activity. After entering the stomach, the enzyme can be directly absorbed by the body. Therefore, it can not only reduce the consumption of original enzymes in the body, but also reduce the burden on various organs of the body. Enzymes are divided into two categories: in vitro enzymes and in vivo enzymes. The enzymes synthesized in the human body are limited. With the increase of age and pollution, the synthesis of enzymes in the body gradually decreases, and because the enzymes will be inactivated at high temperatures, people's cooked food is now Habits reduce the intake of exogenous enzymes. Since the enzymes contained in food have the ability to bear up to 75% of the digestive tasks, wh...

AI Technical Summary

Problems solved by technology

In addition, the fermentation process of enzymes is relatively easy to produce nitrite. If the fermentation time is too short, a certain concentration of nitrite will be produced. Although the concentration of nitrite decreases with the increase of fermentation time, it cannot Always monitor, still potentially harmful