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Brewing method of radix puerariae wine

A technology of pueraria wine and koji is applied in the preparation of alcoholic beverages, pharmaceutical formulations, medical preparations containing active ingredients, etc. Effect

Inactive Publication Date: 2018-07-24
包中才
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Pueraria lobata is often used to sober up and protect the liver, and there is no prior art for Pueraria lobata wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment 1

[0023] Step 1. Select kudzu root that has grown for 2-3 years and has no pests and diseases, and removes the head, whiskers and rotten parts;

[0024] Step 2. Rinse the kudzu root, remove and drain, and cut the kudzu root into 1 cm long pieces;

[0025] Step 3. Put the kudzu root in a steamer and cover with water for 40 minutes. Keep the steamer ventilated during the steaming process; smash the cooked kudzu root after cooking;

[0026] Step 4. After the kudzu root is cooled, add Yada distiller's koji and stir evenly. The mass ratio of kudzu root to distiller's yeast is 1:0.25; The quality inspection center and the health supervision department have passed the inspection, with a high yield of wine and good fermentation effect.

[0027] Step 5. Seal the mixture of kudzu root and distiller's yeast for fermentation, and control the fermentation temperature at 24-28 degrees Celsius. 3 days before fermentation, open the lid once a day and stir; start fully sealed fermentation on th...

specific Embodiment 2

[0029] Step 1. Select kudzu root that has grown for 2-3 years and has no pests and diseases, and removes the head, whiskers and rotten parts;

[0030] Step 2. Rinse the kudzu root, remove and drain, and cut the kudzu root into 2 cm long pieces;

[0031] Step 3. Put the kudzu root in a steamer and cover with water for 60 minutes. Keep the steamer ventilated during the steaming process; break the cooked kudzu root after cooking;

[0032] Step 4. After the kudzu root is cooled, add Yada distiller's koji and stir evenly. The mass ratio of the kudzu root to the koji is 1:0.4.

[0033] Step 5. Seal the mixture of kudzu root and distiller's yeast for fermentation. The fermentation temperature is controlled at 30-35 degrees Celsius. Three days before fermentation, the lid is opened and stirred once a day; full-sealed fermentation starts on the fourth day; the fully-sealed fermentation time is 5 days; the fermentation is thorough Pueraria root wine is poured into the brewing equipment...

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PUM

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Abstract

The invention relates to a brewing method of radix puerariae wine. The method comprises the following steps: selecting radix puerariae which grows for 2-3 years and does not have plant diseases and insect pests, washing the selected radix puerariae until clean, and cutting the radix puerariae into small pieces with lengths of 1-2cm; putting the cut radix puerariae into a steamer, placing the steamer in water, and capping and steaming for 30-60min, wherein the steamer is maintained to be ventilated in the steaming process; crushing the cooked radix puerariae after removing the steamer from theheat; cooling the crushed radix puerariae, then adding distiller's yeast, and evenly stirring, wherein the mass ratio of the radix puerariae to the distiller's yeast is equal to 1 to (0.2-0.4); fermenting a mixture of the radix puerariae and the distiller's yeast in a sealing way, wherein the fermentation temperature is controlled to be 24-35 DEG C; after fermentation is finished, distilling to obtain the wine. The radix puerariae wine brewed by using the method provided by the invention is faint scent and quietly elegant as well as cool and soft in mouth feel; total flavonoids contained in the radix puerariae wine have antispasmodic and analgesic effects, and can reduce blood fat and blood pressure and prevent the diseases such as hypertension, coronary heart disease and angina pectoris;puerarin contained in the radix puerariae wine can reduce cholesterol in blood glucose and serum, and has a prevention effect for heart disease, especially coronary heart disease, osteoporosis, seniledementia, and the like.

Description

technical field [0001] The invention belongs to the field of food and relates to wine brewing technology, in particular to a kudzu root wine brewing method. Background technique [0002] In addition to rich in carbohydrates and essential amino acids and mineral elements, Pueraria radiata also contains isoflavones and a small amount of flavonoids. Among them, daidzein, daidzein, and puerarin are the main active components of pueraria, especially puerarin has the highest content. In the Ming Dynasty, Li Shizhen conducted systematic research on Pueraria lobata, and believed that the stems, leaves, flowers, fruits and roots of Pueraria lobata can be used as medicine. He recorded in "Compendium of Materia Medica": "Ge, sweet, pungent, flat, non-toxic, mainly cures: diabetes, body fever, vomiting, various disadvantages, qi yin, and detoxification." Modern medical research shows that The isoflavone compound puerarin in kudzu root has certain curative effect on hypertension, hyper...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A61K36/488A61P3/10A61P3/06A61P9/10A61P9/12A61P19/10A61P25/28
CPCA61K36/488C12G3/02
Inventor 包中才
Owner 包中才
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