Preparation method of winy beverage with fatigue relieving effect

A technology for relieving fatigue and effect, applied in the field of food manufacturing, can solve problems such as being unsuitable for long-term drinking, and achieve the effects of easy operation, avoidance of allergies, and a wide range of people.

Inactive Publication Date: 2018-10-09
成都市捌玖拾商贸有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention: to provide a preparation method of an alcohol-flavored beverage with the effect of alleviating fatigue, and to solve the problem in the prior art that caffeine-containing beverages are not suitable for long-term drinking

Method used

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Examples

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preparation example Construction

[0026] A kind of preparation method of the wine-flavored beverage with alleviating fatigue effect of the present invention, comprises the following steps:

[0027] A. Weigh the raw materials comprising the following components in parts by weight: 10-30 parts of seabuckthorn, 20-30 parts of polygala, 12-35 parts of lotus seeds, 15-25 parts of pollen, 1000-5000 parts of rice wine, and Saccharomyces cerevisiae, the The number of Saccharomyces cerevisiae is not less than 10 6 cfu / mL rice wine;

[0028] B. Pulverize seabuckthorn, polygala and lotus seeds respectively to obtain seabuckthorn powder, polygala powder and lotus seed powder, and mix them with pollen evenly to obtain a mixture;

[0029] C. The mixture is added to rice wine and mixed evenly, then inoculated with Saccharomyces cerevisiae for fermentation;

[0030] D. After the fermentation is completed, filter the fermented liquid, adjust the alcohol content, filter again, fill it, and get it.

[0031] Further, in step A...

Embodiment 1

[0037] The present embodiment provides the preparation method of alcoholic beverage of the present invention, specifically comprises the following steps:

[0038] A. Weigh the raw materials comprising the following components in parts by weight: 20 parts of seabuckthorn, 25 parts of polygala, 28 parts of lotus seeds, 20 parts of pollen, 3000 parts of rice wine, and Saccharomyces cerevisiae, which is Saccharomyces cerevisiae with acetyltransferase activity yeast, quantity 10 7 cfu / mL rice wine;

[0039] B. Pulverize seabuckthorn, polygala and lotus seeds into coarse powder respectively to obtain seabuckthorn powder, polygala powder and lotus seed powder, and then mix them with pollen evenly to obtain a mixture;

[0040] C. Add the mixture into rice wine and mix evenly, then inoculate Saccharomyces cerevisiae for fermentation; the fermentation temperature is 10°C, the alcohol content is 12% v / v, the fermentation time is 30 days, and the fermentation is terminated when the ferme...

Embodiment 2

[0043] The present embodiment provides the preparation method of alcoholic beverage of the present invention, specifically comprises the following steps:

[0044] A. Weigh the raw materials comprising the following components in parts by weight: 30 parts of seabuckthorn, 20 parts of polygala, 12 parts of lotus seeds, 25 parts of pollen, 5000 parts of rice wine, and Saccharomyces cerevisiae, which is Saccharomyces cerevisiae with acetyltransferase activity yeast, quantity 10 7 cfu / mL rice wine;

[0045] B. Pulverize seabuckthorn, polygala and lotus seeds into coarse powder respectively to obtain seabuckthorn powder, polygala powder and lotus seed powder, and then mix them with pollen evenly to obtain a mixture;

[0046] C. Add the mixture into rice wine and mix evenly, then inoculate Saccharomyces cerevisiae for fermentation; the fermentation temperature is 15°C, the alcohol content is 9% v / v, the fermentation time is 20 days, and the fermentation is terminated when the fermen...

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PUM

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Abstract

The invention discloses a preparation method of winy beverage with a fatigue relieving effect and solves the problem that caffeine containing beverage in the prior art is not suitable for being drunkfor a long time. The preparation method disclosed by the invention comprises the steps of weighing 10 to 30 parts of sea buckthorn fruit, 20 to 30 parts of radix polygalae, 12 to 35 parts of lotus seed, 15 to 25 parts of pollen, 1000 to 5000 parts of rice wine and brewer's yeast, wherein the amount of the brewer's yeast is not lower than 10<6>cfu/mL rice wine; respectively smashing the sea buckthorn fruit, the radix polygalae and the lotus seed to obtain sea buckthorn fruit powder, radix polygalae powder and lotus seed powder and evenly mixing with the pollen to obtain a mixture; adding the mixture into the rice wine, evenly mixing and then inoculating the brewer's yeast to perform fermentation; filtering fermentation liquor after the fermentation is finished, adjusting an alcohol content,filtering again and filling to obtain the winy beverage. The preparation method disclosed by the invention has the advantages of simple technology and convenience in operation; the beverage preparedby the preparation method disclosed by the invention has a definite fatigue relieving effect, does not contain caffeine and is suitable for wide crowd.

Description

technical field [0001] The invention belongs to the technical field of food production, and in particular relates to a preparation method of an alcohol-flavored beverage with the effect of alleviating fatigue. Background technique [0002] Functional beverages refer to beverages that meet the nutritional needs of certain special groups of people by adjusting the composition and content ratio of natural nutrients in the beverage. They are suitable for drinking by specific groups of people, have the function of regulating body functions, and are not for the purpose of treating diseases. The main functions of functional drinks are anti-fatigue and energy supplement. At present, functional drinks are favored by more and more consumers in my country, and my country has gradually become a big consumer of functional drinks. Functional beverages contain electrolytes such as potassium, sodium, calcium, and magnesium, and their ingredients are similar to those of human body fluids. A...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 梁武帝伍伟林
Owner 成都市捌玖拾商贸有限公司
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