Chinese wolfberry wine and preparation method thereof

Abstract

The invention discloses a Chinese wolfberry wine and a preparation method thereof. The Chinese wolfberry wine comprises the following raw materials: 50-70 parts of yellow rice, 20-30 parts of wolfberry, 3-7 parts of cortex lycii radicis, and 1-5 parts of sodium alginate; and the obtained Chinese wolfberry wine has the advantages of smooth mouthfeel and fragrant flavor, and presents a clarified tissue state, has no sediment, and is suitable for industrial production. The animal experiment finds that TG and TC level data of a Chinese wolfberry wine group and a hyperlipidemia model group are respectively subjected to t examination, and the Chinese wolfberry wine group can be obviously reduced (P is less than 0.01) by comparing with the hyperlipidemia model group; electrostimulation cough reflection is used for transmitting into the vagus nerve on a pathway, a cough threshold is determined, the result shows that after injection for 30 min, the cough voltage intensity threshold is increasedby 2.71 times by comparing the condition before injection, through significance tests, after comparison before and after administration, P is less than 0.05, the difference is obvious, and the Chinese wolfberry wine has obvious effect for relieving cough.

Description

technical field [0001] The present invention mainly relates to the technical field of food processing, specifically, the present invention relates to the technical field of a wolfberry wine and a preparation method thereof. Background technique [0002] Lycium barbarum, also known as wolfberry and red earrings, is the mature fruit of Lycium barbarum of the Solanaceae plant. It is picked when the fruit is ripe in summer and autumn. The stem is removed, and it is placed in a cool place to dry until the peel is wrinkled, and then exposed to the sun until the outer skin becomes hard and the flesh is soft. Instantly. Lycium barbarum has a variety of health effects, and it is a dual-purpose food for medicine and food approved by the Ministry of Health. As early as in "Shen Nong's Materia Medica", it was listed as the top grade, and it was called "long-term use, light body, not old, cold and heat-resistant"; it has the effect of delaying aging and anti-aging, also known as "but La...

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