Sugarcane enzyme health wine and preparation method thereof

Abstract

The invention discloses sugarcane enzyme health wine and a preparation method thereof. The sugarcane enzyme health wine is prepared from the following raw materials in parts by weight: 12-20 parts of sugarcane enzymes, 5-22 parts of wine and 0.1-0.4 part of pueraria flower extract. According to the sugarcane enzyme health wine disclosed by the invention, due to organic integration of the sugarcane enzymes and health wine, the prepared sugarcane enzyme health wine has lots of functional components of the sugarcane enzymes, has mellow taste of liquor, is excellent in taste, safe and sanitary and has excellent health maintenance effects. The gastrointestinal tract damaged by long-term or heavy drinking is effectively protected, and the immunity of the organism is effectively improved due to the presence of the lots of functional components such as sugarcane polysaccharides, organic acids, vitamins, amino acids and the like. Meanwhile, due to the addition of a proper amount of isoflavone compounds, the absorption of the gastrointestinal tract on alcohol is effectively reduced, the activity of ethanol dehydrogenase is promoted, the effect of dispelling the effects of alcohol is achieved to a great degree, and the problem that a person is easily drunk and feels uncomfortable after drinking the wine is solved.

Description

technical field [0001] The invention belongs to the technical field of enzyme product production, and in particular relates to a sugarcane 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, ...

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