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Papaya derivative rice wine

A technology of derivatives and papaya, which is applied in the field of papaya derivative rice wine, can solve the rare problems and achieve the effects of good taste, improved nutritional efficacy and rich aroma

Inactive Publication Date: 2018-07-17
HUBEI UNIV OF ARTS & SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There are few reports on preparing papaya derivative rice wine from papaya

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] 1. A papaya derivative rice wine, made from the following raw materials in mass ratio: 70 grams of glutinous rice, 10 grams of papaya derivatives, 1 gram of Gastrodia elata, 1 gram of honeysuckle, 1 gram of Chinese prickly ash, 1 gram of licorice, 1 gram of chrysanthemum, ganoderma lucidum 1 gram, 5 grams of xylitol, 10 grams of koji, 40 grams of sorghum wine;

[0013] The preparation method of the above-mentioned papaya derivatives is to place 76mL of dried tetrahydrofuran in a 500mL flask, add 50mg of bentonite, stir evenly, slowly add 65g of cross-linked polyvinylpyrrolidone, then add 230ml of ethanol, and heat to reflux for 1.5 After one hour, 5.3kPa reduced pressure distillation, collecting the fraction with a boiling point of 112°C, to obtain papaya derivatives.

[0014] 2. The preparation method of papaya derivative rice wine comprises the following steps: (1) extraction: the raw materials Gastrodia elata, honeysuckle, Chinese prickly ash, licorice, chrysanthemum...

Embodiment 2

[0016] 1. A papaya derivative rice wine, made from the following raw materials in mass ratio: 75 grams of glutinous rice, 15 grams of papaya derivatives, 2 grams of Gastrodia elata, 2 grams of honeysuckle, 2 grams of Chinese prickly ash, 1.5 grams of licorice, 1.5 grams of chrysanthemum, Ganoderma lucidum 2 grams, 8 grams of xylitol, 12 grams of distiller's yeast, 45 grams of sorghum wine;

[0017] The preparation method of the above-mentioned papaya derivatives is to place 76mL of dried tetrahydrofuran in a 500mL flask, add 50mg of bentonite, stir evenly, slowly add 65g of cross-linked polyvinylpyrrolidone, then add 230ml of ethanol, and heat to reflux for 1.5 After one hour, 5.3kPa reduced pressure distillation, collecting the fraction with a boiling point of 112°C, to obtain papaya derivatives.

[0018] 2. The preparation method of papaya derivative rice wine comprises the following steps, (1) extraction: the raw materials Gastrodia elata, honeysuckle, Chinese prickly ash, ...

Embodiment 3

[0020] 1. A papaya derivative rice wine, made from the following raw materials in mass ratio: 80 grams of glutinous rice, 20 grams of papaya derivatives, 3 grams of Gastrodia elata, 3 grams of honeysuckle, 3 grams of Chinese prickly ash, 2 grams of licorice, 2 grams of chrysanthemum, ganoderma lucidum 3 grams, 10 grams of xylitol, 15 grams of distiller's yeast, 50 grams of sorghum wine;

[0021] The preparation method of the above-mentioned papaya derivatives is to place 76mL of dried tetrahydrofuran in a 500mL flask, add 50mg of bentonite, stir evenly, slowly add 65g of cross-linked polyvinylpyrrolidone, then add 230ml of ethanol, and heat to reflux for 1.5 After one hour, 5.3kPa reduced pressure distillation, collecting the fraction with a boiling point of 112°C, to obtain papaya derivatives.

[0022] 2. The preparation method of papaya derivative rice wine comprises the following steps, (1) extraction: the raw materials gastrodia elata, honeysuckle, Chinese prickly ash, lic...

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PUM

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Abstract

The invention discloses papaya derivative rice wine. The papaya derivative rice wine is prepared from the following raw materials: glutinous rice, a papaya derivative, rhizoma gastrodiae, floslonicerae, chinese prickly ash, radix glycyrrhizae, flos chrysanthemi, ganoderma lucidum, xylitol, distillers yeast and sorghum wine. According to the invention, the papaya derivative is soaked with leachingliquor of the radix glycyrrhizae, ganoderma lucidum, chinese prickly ash and the like, so that nutritional values of the papaya derivative can be exerted to improve nutritional efficacies of the ricewine. The rice wine prepared by the invention is good in taste, rich in aroma, fragrant, sweet and palatable and sweet in acidity, and has the efficacies of clearing heat and performing detoxification, relaxing tendons and dredging collaterals, reinforcing spleen and strengthening qi, nourishing kidney and supporting yang, moistening intestines and relieving constipation, nourishing blood and astringent yin and the like, and is free of any toxic and side effects and suitable for different people to drink, thereby being completely new nutritional health wine.

Description

technical field [0001] The invention relates to a papaya derivative rice wine, which belongs to the technical field of food processing. Background technique [0002] Papaya contains 19 kinds of amino acids, 18 kinds of mineral trace elements, and a large amount of vitamin C. It also contains saponins, flavonoids, malic acid, oleanolic acid, citric acid, citric acid, tartaric acid, ascorbic acid, and fumaric acid. , tannin, etc., containing catalase, phenoloxidase, oxidase, especially rich in superoxide dismutase (SOD) and oleanolic acid. SOD is the core substance of modern beauty products, which can effectively eliminate excess free radicals in the body and promote cell renewal in the body. Oleanolic acid has a broad-spectrum antibacterial effect, and has the functions of protecting the liver, reducing enzymes, promoting immunity, anti-inflammation, and lowering blood fat and blood sugar. [0003] It is rare to see the report of papaya derivative rice wine prepared from pa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A61K36/8988A61P29/00A61P1/14A61P13/12A61P7/06
CPCC12G3/02A61K36/074A61K36/287A61K36/355A61K36/484A61K36/732A61K36/758A61K36/8988A61K2300/00
Inventor 于博余海忠汤尚文李云捷阎华刘传菊
Owner HUBEI UNIV OF ARTS & SCI
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