Preparation method of functional yam-flavored wine

A functional yam technology, applied in the field of preparation of functional yam-flavored wine, can solve the problems of low product quality, taste to be improved, lack of flavor, etc., to promote lymphocyte transformation, excellent health effects, and improve intestinal tract The effect of the function

Inactive Publication Date: 2018-08-31
安徽孔氏奇医药科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, health wine is still in the stage of rapid growth, and the products on the market are generally of low quality, lack of flavor, and the taste needs to be improved

Method used

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Embodiment Construction

[0020] The technical solutions in the present invention are clearly and completely described below in conjunction with the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without making creative efforts belong to the protection scope of the present invention.

[0021] A preparation method of functional yam flavor wine, comprising the following steps:

[0022] Step 1: Select the iron yam with a complete appearance, no damage, no rot, no mold, no pests and diseases, and a white and mature texture as raw materials. Rinse the selected iron yam with clean water to remove the sludge, and then heat it at 30°C Scrub the surface of the yam with running water, scrape off the skin of the yam with a stainless steel blade, dig out the holes, slice it, and cut it into thin slices with a thickness of 2mm. Put the thin slices of the yam into the compound color-protecting agent quickly to prevent browning. ...

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Abstract

The invention discloses a preparation method of functional yam-flavored wine and belongs to the technical field of preparation of functional wine. The preparation method comprises steps as follows: preparation of a yam saccharification liquid, preparation of glutinous rice saccharification mash, dry yeast activation, mixed fermentation, clarification, ageing and sterilization. The yam-flavored healthcare wine has stable quality, mellow taste and good healthcare effects. Yam has the functions of reducing blood glucose, resisting oxidation, delaying senescence and resisting tumor and mutation and can improve the intestinal function. Yam polysaccharide can enhance the capability of lymphocyte proliferation, has a function of promoting antibody generation and can obviously increase the macrophage phagocytosis percentage and phagocytic index under the condition of low immune function caused by cyclophosphamide, promote formation of mature hemolysin and hemolysis plaque and conversion of lymphocyte and remarkably increase the peripheral T-lymphocyte ratio.

Description

technical field [0001] The invention belongs to the technical field of preparation of functional wine, and in particular relates to a preparation method of functional yam-flavored wine. Background technique [0002] Liquor has a long history and is one of the important drinks for people to entertain and celebrate. There is a theory in traditional Chinese medicine that "alcohol is the best of all medicines". Alcohol itself has the effect of promoting qi and blood and dredging the meridians, and its effect can also promote the property of medicine when used together with medicine. With the development of society, the concept of healthy life of modern people is also constantly changing. People hope to enjoy the deliciousness of wine in the process of drinking, and hope to achieve the effect of health preservation through drinking. Therefore, a certain amount of health-care ingredients with special effects are added to the wine to organically combine with white wine, and the c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 吴边胡林枝陶绍钧梅村朱乾
Owner 安徽孔氏奇医药科技有限公司
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