Angelica keiskei juice wine and preparation method thereof

A technology of dew wine and base wine, applied in the field of ashitaba dew wine and its preparation, can solve the problems of only lowering blood sugar and blood fat, and the incomplete benefits of ashitaba, and achieve the effects of improving sleep quality, easy popularization and application, and simple process

Pending Publication Date: 2020-07-31
四川斯力健农业科技有限公司
View PDF1 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, in terms of research and development related to ashitaba, it mainly focuses on planting and cultivating the neighborhood, and the market development research on ashitaba is mostly limited to a few categories such as t

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Angelica keiskei juice wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Example 1. Preparation of Ashitaba Liquor of the Invention

[0022] Take 10Kg of Ashitaba, 2Kg of wolfberry, 1Kg of Pueraria lobata, 1Kg of licorice root, 112Kg of base wine (sorghum liquor, 60 degrees), crush the above materials, put them in a container after mixing, and add base wine. Soak at room temperature (15-25℃) for 3 months. The supernatant is obtained by filtration, the filter residue is squeezed and filtered, and the obtained filtrate is combined with the supernatant to obtain a primary extract. The filter residue is transferred to the container again, and 42Kg of base wine is added. Soak at room temperature for 3 months. Repeat the above operations to obtain the secondary extract. Combine the two extracts and stir evenly. Add the base wine to adjust the alcohol content of the solution to 38 degrees to get Ashitaba Lujiu.

Embodiment 2

[0023] Example 2. Preparation of Ashitaba Liquor of the Invention

[0024] Take 30Kg of Ashitaba, 4Kg of wolfberry, 2Kg of Pueraria lobata, 2Kg of licorice root, 456Kg of base wine (sorghum liquor, 60 degrees), crush the above materials, mix them and put them in a container, and add base wine. Soak at room temperature (15-25℃) for 3 months. The supernatant is obtained by filtration, the filter residue is squeezed and filtered, and the obtained filtrate is combined with the supernatant to obtain a primary extract. The filter residue is transferred to the container again, and 114Kg of base wine is added. Soak for 3 months at room temperature. Repeat the above operations to obtain the secondary extract. Combine the two extracts and stir evenly. Add base wine to adjust the alcohol content of the solution to 38 degrees to get Ashitaba Lujiu.

[0025] The following test examples illustrate the beneficial effects of the present invention.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses an angelica keiskei juice wine which is 35-45-degree wine prepared by soaking angelica keiskei, Chinese wolfberry fruits, radix puerariae and liquorice roots serving as raw materials in base wine, wherein the base wine is Baijiu of 28-68 degrees. The angelica keiskei juice wine disclosed by the invention is evaluated by a Pitzberg sleep quality index test, and has the effect of remarkably improving sleep quality.

Description

Technical field [0001] The invention specifically relates to Ashitaba Lujiu and a preparation method thereof. Background technique [0002] Ashitaba (Angelica keiskei (Miq.) Koidz.), also known as Hachijo celeriac, Longevity, Angelica sinensis, is native to Izu and Hachijo Islands in Japan. In the "Benhe Materia Medica" and "Revisited Compendium of Materia Medica Enlightenment" (1844) and other documents, the strong role of Ashitaba is introduced. According to a survey conducted by the Japan Food Analysis Center: Ashitaba contains more natural organic germanium than the precious ginseng and ganoderma, and higher than jujube and garlic. As we all know, germanium can purify the blood, activate cells and prevent cancer. Ashitaba also contains vitamin B which is rarely found in ordinary plants 12 And rich chlorophyll, more than ten kinds of mineral elements, fifteen kinds of amino acids and flavonoids, pantothenic acid, rutin and other special substances needed by the human body. ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): C12G3/055A61K36/815A61P25/20
CPCA61K36/232A61K36/484A61K36/488A61K36/815A61P25/20C12G3/055A61K2300/00
Inventor 武鹏付长清
Owner 四川斯力健农业科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap