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Preparation process of wine with fresh ginseng

A preparation process and live ginseng technology, which is applied in the field of functional wine, can solve the problems of poor health care effect and low leaching rate of active ingredients of ginseng, and achieve the effects of improving human immunity and disease prevention and resistance

Inactive Publication Date: 2018-10-23
合肥慧信生态农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The general brewing method of ginseng wine is to soak ginseng or ginseng slices directly in white wine and drink it every other day, but the leaching rate of active ingredients in ginseng is low, and the health care effect is not good

Method used

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Embodiment Construction

[0013] The present invention will be described in further detail below using specific embodiments;

[0014] A kind of preparation technology of live ginseng wine, it is characterized in that, described preparation process step comprises:

[0015] 1) Use plants as raw materials to brew wine with a degree of 42°-60° as the base wine;

[0016] 2) Select fresh ginseng to weigh the raw materials, mix and crush them into powder, and set aside; add 10 times the weight of the mixed powder obtained above to ethanol with a volume fraction of 60%, dipping and extracting at 20-35°C for 30 days, 200 The filtrate is obtained by filtration, the ethanol is recovered from the filtrate, and then concentrated to a relative density of 1.10 to 1.20 at 60°C to obtain a concentrated solution, and an auxiliary agent is added to the obtained concentrated solution to obtain a mixed solution;

[0017] 3) Soak the ginseng obtained in step 2) completely in the base wine brewed in step 1), seal it for 90-...

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Abstract

The invention discloses a preparation process of wine with fresh ginseng. The preparation process is characterized by comprising the following steps of: 1) adopting plants as raw materials to brew wine with the alcohol concentration of 42-60 degrees, and adopting the wine as a basic wine; 2) selecting and weighing fresh ginseng as raw materials, mixing and crushing into powder for spare use; adding the mixed powder into alcohol with the weight being 10 times of that of the mixed powder and the volume percent being 60%, dipping and extracting for 30 days under the condition of 20-35 DEG C, filtering by 200 meshes to take filtrate, recovering alcohol from the filtrate, then concentrating till the relative density is 1.10-1.20 when the temperature is 60 DEG C, obtaining concentrated solution,adding an additive into the concentrated solution to obtain mixed solution. The preparation process disclosed by the invention has the beneficial effects that by the process steps of placing the fresh ginseng in a dormant pit with the alcohol atmosphere and blending total acid and total ester of soaking solution to specific range values after the soaking is finished, the fresh ginseng can germinate and survive in the wine, so that effective components of the fresh ginseng are extracted to a greatest extent.

Description

technical field [0001] The invention relates to the technical field of functional wine, in particular to a preparation process of living ginseng wine. Background technique [0002] Ginseng (Radix Gingseng) is the dried root of Panax ginseng (Panaxfflseng C.A. Meyer) in the Araliaceae family. , known as the "King of Herbs", its main active ingredients are saponins (such as ginsenoside Re, Rg1, Rb1, etc.). Among them, Rg1 has various functions such as anti-aging, anti-oxidation, improving immunity and enhancing memory; Rb1 has the functions of central nervous system inhibition, reducing intracellular calcium, anti-oxidation, scavenging free radicals and improving myocardial ischemia-reperfusion injury, etc. Both have strong antitumor activity. Saponins in ginseng are the main active ingredients of ginseng, especially Rg3 and Rh2 can induce differentiation and inhibit apoptosis of liver cancer cells, and also have certain effects on the proliferation inhibition and induction ...

Claims

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Application Information

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IPC IPC(8): A61K36/258A61P1/14A61P37/04
CPCA61K36/258A61K2236/333A61P1/14A61P37/04
Inventor 不公告发明人
Owner 合肥慧信生态农业科技有限公司
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