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Dendrobium officinale fermented wine stable in color, and preparation method thereof

A technology of Dendrobium officinale and stable color, which is applied to the field of Dendrobium officinale fermented wine and its production, can solve the problems of quality defects and fading of Dendrobium officinale fermented wine, and achieves remarkable immune effect and antioxidant effect, improved health care effect, and smooth and mellow taste. Effect

Inactive Publication Date: 2019-02-01
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the quality defects in the consumption process of the fermented wine of Dendrobium candidum and the discoloration problem in the storage process, and provide a kind of fermented wine of Dendrobium candidum with stable color and its production method

Method used

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  • Dendrobium officinale fermented wine stable in color, and preparation method thereof

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Effect test

Embodiment 1

[0020] Dendrobium candidum fermented wine of the present invention is formed by the following components and parts by weight proportioning:

[0021] Dendrobium candidum fresh stem 100, olive fruit 2.5, prickly pear 2, wolfberry 0.8, raspberry 0.8, passion fruit extract 0.5, grape seed extract 0.5, vine husk extract 0.5, concentrated sugarcane juice with a sugar content of 40% 100, white sugar 160, bacteria powder 0.15, distilled water 900, wherein the bacteria powder is made of saponin peptide: inulin: Lactobacillus plantarum: Lactobacillus rhamnosus: Bacillus lactic acid coagulum DU-106: Yeast: NaCl: Glucose is composed of bacteria and nutrients in a ratio of 10:10:1:1:10:110:30:300, among which Lactobacillus plantarum, Lactobacillus rhamnosus, Bacillus lactic acid coagulum DU-106 and yeast The total number of live bacteria was 1×10 11 CFU / g, 1×10 11 CFU / g, 1×10 12 CFU / g and 1×10 8 CFU / g;

[0022] The preparation method of above-mentioned dendrobium candidum fermented wi...

Embodiment 2

[0031] Dendrobium candidum fermented wine of the present invention is formed by the following components and parts by weight proportioning:

[0032] Dendrobium candidum fresh stem 100, olive fruit 2.5, prickly pear 2, wolfberry 0.8, raspberry 0.8, passion fruit extract 0.5, grape seed extract 0.5, vine husk extract 0.5, concentrated sugarcane juice with a sugar content of 40% 100, white sugar 160, bacteria powder 0.15, distilled water 900, wherein the bacteria powder is made of saponin peptide: inulin: Lactobacillus plantarum: Lactobacillus rhamnosus: Bacillus lactic acid coagulum DU-106: Yeast: NaCl: Glucose is composed of bacteria and nutrients in a ratio of 10:10:1:1:10:110:30:300, among which Lactobacillus plantarum, Lactobacillus rhamnosus, Bacillus lactic acid coagulum DU-106 and yeast The total number of live bacteria was 1×10 11 CFU / g, 1×10 11 CFU / g, 1×10 12 CFU / g and 1×10 8 CFU / g;

[0033] The preparation method of above-mentioned dendrobium candidum fermented wi...

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Abstract

The invention discloses a dendrobium officinale fermented wine stable in color. The dendrobium officinale fermented wine stable in color is prepared from, by weight, dendrobium officinale fresh stem,olive fruit, roxburgh rose fruit, Chinese wolfberry, raspberry, passion fruit extract, grape seed extract, Plukenetia volubilis fruit shell extract, concentrated sugarcane juice, white granulated sugar, bacteria powder, and distilled water. The preparation method comprises following steps: raw material selection, boiling water hot processing, wine liquid preparation, saccharification fermentation,natural fermentation, clarification and sterilization, and bottling and sealing. The dendrobium officinale fermented wine is fragrant and mellow in taste, soft and mellow in mouthfeel, sweet and sour, and is delicious. The wine body is light pinkish-purple, is clear, stable, and uniform, wine body color is stable, and health care efficiency is high. Active substances such as the polysaccharides in the dendrobium officinale fermented wine and fermented dendrobium officinale stem polysaccharides possess obvious immunity functions and anti-oxidation effect, and a problem in the prior art that the wine body color of dendrobium officinale fermented wine is not stable is solved effectively. The dendrobium officinale fermented wine with health care function, and mellow and smooth mouthfeel is provided, and dendrobium officinale industrial chain is extended.

Description

technical field [0001] The invention relates to a dendrobium candidum fermented wine and a production method thereof, in particular to a dendrobium candidum fermented wine with stable color and a production method. Background technique [0002] Dendrobium officinale is a kind of medicinal material in traditional Chinese medicine. Chinese medicine shows that it is sweet and cold, clears qi, can clear lung heat, nourish stomach yin, generate kidney water, benefit essence, relieve deficiency heat, nourish kidney water and soften liver yin, and detoxify Nourishes the skin and nourishes the spleen and stomach. Modern pharmacological studies have shown that the active ingredients of Dendrobium officinale are mainly polysaccharides and alkaloids, which have the functions of enhancing the body's immunity, anti-tumor, lowering blood fat, lowering blood sugar, and anti-oxidation. No. CN103749829A Dendrobium candidum health tea, patent No. CN108686105A Dendrobium candidum medicated wi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/026A61K36/8984A61P37/04A61P39/06C12R1/25C12R1/225C12R1/07
CPCA61K36/8984A61P37/04A61P39/06A61K36/185A61K36/32A61K36/47A61K36/73A61K36/738A61K36/815A61K36/87C12G3/02
Inventor 杜冰田文妮黎攀蒋卓肖南曾丽萍温嘉敏黄剑钊蔡欣赖玉健罗志锋吴姗姗陆思名
Owner SOUTH CHINA AGRI UNIV
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