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Preparation method of health care wine capable of relieving physical fatigue

A technology of health care wine and health care materials, which is applied in the preparation of alcoholic beverages, medical preparations containing active ingredients, and pharmaceutical formulas, etc. It can solve the problems of low utilization rate of health care materials, taste and nutritional value not reaching ideal standards, etc. , achieve the effect of enhancing human immunity, preventing cardiovascular diseases, and improving immunity

Inactive Publication Date: 2018-12-07
JIANGSU YANGHE BREWERY JOINT STOCK
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the traditional health wine preparation method mostly adopts the method of extraction, but the functional components of the health care materials are often not fully dissolved in the health care wine through the extraction method, so that the utilization rate of the health care materials is low, and the taste and nutrition of the wine Value falls short of ideal

Method used

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  • Preparation method of health care wine capable of relieving physical fatigue
  • Preparation method of health care wine capable of relieving physical fatigue
  • Preparation method of health care wine capable of relieving physical fatigue

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] (1) Raw materials: Wash and select naked oats, ginseng, angelica, sealwort, poria cocos, longan meat, jujube, bellflower, and honeysuckle, respectively, and then dry them at a constant temperature of 60°C for 1 hour.

[0034] (2) Grinding and mixing: Grind naked naked oats after drying in step (1) separately, and mix others according to a certain mass ratio, ginseng: angelica: sealwort: Poria cocos: longan meat: jujube: bellflower: honeysuckle = 2:1 :1:1:1:1:1:1. Mix and pulverize through 20 meshes; put naked oatmeal and other mixed samples in a dry place separately.

[0035] (3) Extraction while fermenting: In the first step, add 20 times the volume of water to the naked oat flour in step (2), stir at a constant speed for 30 minutes, then heat to 50°C, add glucoamylase for saccharification for 2 hours, the amount of glucoamylase added 0.05% of the mass of oatmeal flour, adjust the pH to 6.0-6.5, add 1‰ yeast to seal and ferment for 20 days; in the second step, add oth...

Embodiment 2

[0041] (1) Raw materials: Wash and select naked oats, ginseng, angelica, sealwort, poria cocos, longan meat, jujube, platycodon grandiflorum and honeysuckle respectively, and then dry them at a constant temperature of 60°C for 2 hours.

[0042] (2) Grinding and mixing: Grind naked naked oats after drying in step (1) separately, and mix others according to a certain mass ratio, ginseng: angelica: sealwort: Poria cocos: longan meat: jujube: bellflower: honeysuckle = 2:1 :1:1:1:1:1:1, mixed and crushed to 30 mesh; put oat flour and other mixed samples in a dry place separately.

[0043] (3) Extraction while fermenting: In the first step, add 20 times the volume of water to the naked oat flour in step (2), stir at a constant speed for 35 minutes, then heat to 60°C, add glucoamylase for saccharification for 1 hour, the amount of glucoamylase added 0.1% of the mass of oatmeal flour, adjust the pH to 6.0-6.5, add 1‰ yeast to seal and ferment for 20 days; in the second step, add other...

Embodiment 3

[0049] (1) Raw materials: Wash and select naked oats, ginseng, angelica, sealwort, poria cocos, longan meat, jujube, platycodon grandiflora and honeysuckle, respectively, and then dry them at a constant temperature of 70°C for 2 hours.

[0050](2) Grinding and mixing: Grind naked naked oats after drying in step (1) separately, and mix others according to a certain mass ratio, ginseng: angelica: sealwort: Poria cocos: longan meat: jujube: bellflower: honeysuckle = 2:1 :1:1:1:1:1:1, mixed and crushed to 30 mesh; put oat flour and other mixed samples in a dry place separately.

[0051] (3) Extraction while fermenting: In the first step, add 20 times the volume of water to the naked oat flour in step (2), stir at a constant speed for 35 minutes, then heat to 60°C, add glucoamylase for saccharification for 2 hours, the amount of glucoamylase added It is 0.1% of the mass of naked oatmeal, adjust the pH to 6.0-6.5, add 2‰ yeast to seal and ferment for 20 days; in the second step, add...

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Abstract

The invention relates to a preparation method of a health care wine capable of relieving physical fatigue, and belongs to the technical field of baijiu production. In order to fully exert the functions of materials that can be used as food and medicine, a method, which carry out fermentation and extraction simultaneously, is provided; and then Yanghe Daqu is added to carry out deep extraction. Fore-shot, after-run, and a sweetener are taken as the flavoring agent, and the wine has a light yellow color or amber color and a fine and soft taste. The health care wine can relive physical fatigue, enhance the immunity, prevent aging and oxidation, and relieve hypertension, hyperlipidemia, and hyperglycemia.

Description

technical field [0001] The invention relates to a preparation method of health wine for relieving physical fatigue, and belongs to the technical field of liquor preparation production. Background technique [0002] Health care wine has a long history. Since the invention of wine, health care wine has always existed along with the development of the wine industry. Health wine can not only meet the health needs of human beings, but also meet people's drinking needs. With the continuous improvement of the living standards of Chinese consumers, the Chinese healthcare wine market has a bright prospect. [0003] At present, the traditional method of preparing health wine mostly adopts the extraction method, but the functional components of the health care materials are often not fully dissolved in the health care wine through the extraction method, so that the utilization rate of the health care materials is low, and the taste and nutrition of the wine The value is not up to the...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/04C12G3/06C12H1/07C12H1/075C12H1/22A61K36/8969A61P39/00A61P39/06A61P37/04A61P3/06A61P3/10A61P9/12
CPCA61K36/8969A61P3/06A61P3/10A61P9/12A61P37/04A61P39/00A61P39/06A61K36/076A61K36/232A61K36/258A61K36/346A61K36/355A61K36/725A61K36/77C12G3/02C12G3/04C12G3/06C12H1/063C12H1/22A61K2300/00
Inventor 朱超张龙云苗秀珍钱莉莉陆其刚戴源刘海波
Owner JIANGSU YANGHE BREWERY JOINT STOCK
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