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Purple ginseng granule preparation method

A technology of granules and purple ginseng, which is applied in the field of preparation of purple ginseng granules, can solve the problems of nutritional value difference, large improvement space, and single nutritional value, and achieve the effects of rich nutrition, promoting hematopoietic function, and enhancing immunity

Inactive Publication Date: 2019-01-01
ZHENGZHOU GUOSHOU BIOLOGICAL TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the production of wine is mostly the traditional fermentation method. The only difference between red wine and white wine is that the raw material is purple grape or white grape, and its nutritional value is also different due to the difference of fruit.
Although wine is delicious, its nutritional value is relatively simple, and there is a lot of room for improvement. Can you make a compound red wine with grape raw materials and other berries and medicinal and edible materials, which is as delicious as red wine? And have strong wine flavor, can improve their health care value again? Research proves it's totally doable

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0007] a. Take 50% of superior-grade fresh purple grapes, 9% of superior-grade fresh mulberries, 20% of superior-grade fresh sea buckthorn fruits, 8% of superior-grade fresh tree berries, 8% of superior-grade fresh wolfberry fruits, and 5% of superior-grade fresh pitted cherry pulp %, including seeds from fresh purple grapes and seeds from fresh seabuckthorn fruits, mixed together to form a thick pulp, put into a fermentation tank and heated at 40°C, wait for 7 days until it is fully ripe, then take it out and put it in a fermentation tank, When it is cooled to 30°C, add 10% of sweet wine fermentation medicine powder, let it fully saccharify and ferment, control the temperature at 28°C, brew for 48 hours, test its alcohol content to 4 degrees, and when the sugar content reaches 15 degrees, it can be squeezed. Filtrate to obtain the wine-based crude filtrate for later use; b. Take ginseng leaves and use a supercritical extraction process to extract the ginseng leaf concentrate f...

Embodiment 2

[0009] a. Take 73% of superior fresh purple grapes, 5% of superior fresh mulberries, 10% of superior fresh seabuckthorn fruits, 5% of superior fresh tree berries, 4% of superior fresh wolfberry fruits, and 3% of superior grade depitted cherry pulp %, including seeds from fresh purple grapes and seeds from fresh seabuckthorn fruits, mixed together to form a thick pulp, put into a fermentation tank and heated at 40°C, wait for 7 days until it is fully ripe, then take it out and put it in a fermentation tank, When it is cooled to 30°C, add 10% of sweet wine fermentation medicine powder, let it fully saccharify and ferment, control the temperature at 28°C, brew for 48 hours, test its alcohol content to 4 degrees, and when the sugar content reaches 15 degrees, it can be squeezed. Filtrate to obtain the wine-based crude filtrate for later use; b. Take ginseng leaves and use a supercritical extraction process to extract the ginseng leaf concentrate for later use; c. Take walnut kernel...

Embodiment 3

[0011] a. Take 45% of superior fresh purple grapes, 12% of superior fresh mulberries, 10% of superior fresh seabuckthorn fruits, 20% of superior fresh tree berries, 3% of superior fresh wolfberry fruits, and 10% of superior grade depitted cherry pulp %, including seeds from fresh purple grapes and seeds from fresh seabuckthorn fruits, mixed together to form a thick pulp, put into a fermentation tank and heated at 40°C, wait for 7 days until it is fully ripe, then take it out and put it in a fermentation tank, When it is cooled to 30°C, add 10% of sweet wine fermentation medicine powder, let it fully saccharify and ferment, control the temperature at 28°C, brew for 48 hours, test its alcohol content to 4 degrees, and when the sugar content reaches 15 degrees, it can be squeezed. Filtrate to obtain the wine-based crude filtrate for later use; b. Take ginseng leaves and use a supercritical extraction process to extract the ginseng leaf concentrate for later use; c. Take walnut ker...

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PUM

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Abstract

The invention relates to a purple ginseng granule preparation method, which comprises: taking superior fresh purple grape, superior fresh mulberry, superior fresh Hippophae rhamnoides fruit, superiorfresh Rubus corchorifolius fruit, superior fresh Chinese wolfberry, superior stone-removing cherry flesh, the seeds in the fresh purple grape, and the seeds in the fresh Hippophae rhamnoides fruit, mixing, beating to obtain a thick fruit pulp, fermenting to obtain a liquor-based crude filtrate, completely mixing the liquor-based crude filtrate, a ginseng leaf extraction concentrating liquid, a walnut extraction concentrating liquid and Gynostemma pentaphyllum (Thunb.) Makino saponin, adding dextrin and sodium hydrogen carbonate, mixing, and granulating to obtain the product.

Description

technical field [0001] The invention relates to a preparation method of purple ginseng granules. Background technique [0002] Wine has been a very popular alcoholic drink at home and abroad, because it has many benefits and health care effects on the human body, it has been widely praised by people. However, the production of wine is mostly the traditional fermentation method. The only difference between red wine and white wine is that the raw material is purple grape or white grape, and its nutritional value is also different due to the difference of the fruit. Although wine is delicious, its nutritional value is still relatively simple, and there is a lot of room for improvement. Can grapes be used together with other berries and medicinal and edible materials to make a compound red wine, which is as delicious as red wine? And have strong wine flavor, can improve their health care value again? Research has shown that this is entirely possible. Contents of the inventio...

Claims

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Application Information

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IPC IPC(8): A23L33/105
CPCA23L33/105
Inventor 冯松平
Owner ZHENGZHOU GUOSHOU BIOLOGICAL TECH CO LTD
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