Raspberry highland barley wine rich in superoxide dismutase and preparation method of raspberry highland barley wine

Abstract

The invention relates to the technical field of Fen-flavor liquor brewing, in particular to liquor rich in superoxide dismutase. The invention discloses raspberry highland barley wine with a function of cleaning blood vessel garbage. The raspberry highland barley wine is characterized by being brewed by taking raspberry and highland barley as raw materials. The invention provides highland barley wine rich in superoxide dismutase. The highland barley wine has a prevention effect on colon cancer, cardiovascular and cerebrovascular diseases and diabetes mellitus. Meanwhile, the effects of improving the human immunity and regulating the physiological rhythm are achieved. The beverage has good effects of clearing bowels and relaxing bowels. The traditional Chinese medicine composition can inhibit hyperacidity, and has relieving and barrier protection effects on diseases.

Description

technical field [0001] The invention relates to the technical field of fragrance-flavor liquor brewing, in particular to liquor rich in superoxide dismutase. Background technique [0002] Baijiu, as a traditional fermented beverage in China, is famous both at home and abroad for its long history and excellent quality. Among them, the production process of Fen-flavor liquor is compared with other fragrance-type liquor processes. It is steamed and burnt. Fusel oil, methanol, etc. specified in the content and hygienic indicators are all lower than other flavor types, which conforms to the "safe, hygienic, and healthy" drinking fashion. However, even so, it still contains higher alcohols and higher fatty acid esters, namely fusel oils and derivatives. Due to the long carbon chains of these higher alcohols and higher fatty acid esters, they consume a lot of oxygen when metabolized by the human body, which can cause alcoholism. Headache, thirst and other adverse reactions. [0...

AI Technical Summary

Problems solved by technology

Especially in recent years, the State Food and Drug Administration has required that the application for registration of health food produced with superoxide dismutase as raw material should be made from natural substances It is worth pondering that the natural superoxide dismutase is poor in stability and easy to lose activity, especially when superoxide dismutase is used in the second processing and utilization of downstream product development, in order to ensure product stability The first thing to consider in the extraction of superoxide dismutase is the small loss of product activity and strong practicability.

In the current related technology, some methods using the principle of heat denaturation will cause the subunit depolymerization, denaturation or other conformational changes of the enzyme protein molecule, and then lead to the decrease or loss of enzyme activity, poor product stability, activity It is difficult to preserve; and the production process uses a large amount of organic solvents, which are difficult to recycle, and the extraction procedures are complicated, resulting in high product costs, long production cycles, and low yields, so they have been stuck in the laboratory stage and have not been formed. The scale of factory production

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