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Baijiu compound wine, preparation method and method for reducing liquor intoxication degree of Baijiu

A technology for preparing wine and white wine, which is applied in the field of wine preparation to achieve the effect of alleviating discomfort, improving taste and simple operation

Pending Publication Date: 2021-04-30
BLOOMAGE BIOTECHNOLOGY CORP LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] As for the effect of adding hyaluronic acid to liquor to reduce liquor intoxication and improve the health quality of liquor, there is currently no report involving

Method used

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  • Baijiu compound wine, preparation method and method for reducing liquor intoxication degree of Baijiu
  • Baijiu compound wine, preparation method and method for reducing liquor intoxication degree of Baijiu
  • Baijiu compound wine, preparation method and method for reducing liquor intoxication degree of Baijiu

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Experimental program
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Effect test

Embodiment 1

[0140] (1) According to 300mg sodium hyaluronate in every liter of wine base, take by weighing the polymer sodium hyaluronate powder that molecular weight is 1430kDa;

[0141] (2) Add high molecular weight sodium hyaluronate powder into a good volume of 34° liquor base, and stir until completely dissolved to obtain liquor blended.

Embodiment 2

[0143] (1) According to 600mg sodium hyaluronate in every liter of wine base, take by weighing the polymer sodium hyaluronate powder that molecular weight is 1020kDa;

[0144] (2) Add high molecular weight sodium hyaluronate powder into a good volume of 34° liquor base, and stir until completely dissolved to obtain liquor blended.

Embodiment 3

[0146] (1) Take by weighing low molecular weight sodium hyaluronate powder with a molecular weight of 980kDa according to 300mg sodium hyaluronate per liter of wine base;

[0147] (2) Add the low-molecular-weight sodium hyaluronate powder into a good volume of 34° liquor base, and stir until completely dissolved to obtain a liquor blend.

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Abstract

The invention discloses Baijiu compound wine, a preparation method and a method for reducing liquor intoxication degree of Baijiu. The Baijiu compound wine comprises hyaluronic acid or a salt thereof and a Baijiu base. According to the invention, hyaluronic acid or a salt thereof is added into a Baijiu base to obtain a Baijiu compound wine, wherein the alcoholicity of the Baijiu compound wine is low; by drinking the Baijiu compound wine, the spicy mouth and throat taste of the Baijiu can be obviously improved, the discomfort of the stomach during drinking is relieved, the drunkenness speed is reduced, and the probability of mouth dryness, dizziness and headache after drunkenness is reduced; hyaluronic acid is dissolved in the Baijiu, is colorless and transparent, does not have peculiar smell, and does not influence the appearance and flavor of the Baijiu; and hyaluronic acid or a salt thereof is added into a Baijiubase, so that the alcoholicity of the Baijiuis reduced, and the Baijiuhas good enjoyment and does not influence health after being drunk.

Description

technical field [0001] The invention relates to the technical field of liquor preparation, in particular to a liquor preparation method, a preparation method and a method for reducing liquor intoxication. Background technique [0002] Chinese baijiu is one of the six major distilled spirits in the world and is deeply loved by consumers. Moderate drinking is good for your health and can reduce the risk of cardiovascular disease, diabetes, Alzheimer's, obesity and other diseases. However, excessive drinking can lead to drunkenness, and frequent drunkenness can cause damage to human organs, metabolic disorders and a series of hangover symptoms. [0003] At present, most studies believe that the organ damage caused by drunkenness is mainly liver damage, the mechanism is the oxidative stress caused by the metabolism of alcohol in the body and the toxic effect of its metabolites on the liver, in addition to immune and inflammatory reactions, and malnutrition , local hypoxia, etc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/05C12G3/06
CPCC12G3/05C12G3/06
Inventor 冯宁石艳丽宗文斌刘翠华吴佳婧李晓涵郭学平
Owner BLOOMAGE BIOTECHNOLOGY CORP LTD
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