Production method of traditional Chinese medicine fermentation type low-acid liquor capable of reducing blood sugar

Abstract

The invention relates to the technical field of liquor processing, in particular to a production method of traditional Chinese medicine fermentation type low-acid liquor for reducing blood sugar. The production method comprises the following raw materials of, in parts by mass, 20-40 parts of rice, 10-30 parts of corn stigma, 5-20 parts of coptis chinensis, 5-20 parts of liquorice, 5-20 parts of kudzu vine root, 5-20 parts of scutellaria baicalensis, 5-20 parts of honeysuckle, 5-20 parts of hawthorn, 5-20 parts of medlar, 5-20 parts of rhodomyrtus tomentosa, 30-60 parts of distiller's yeast, 10-30 parts of brewer's yeast and 3-10 parts of microbial enzyme. According to the production method, the traditional Chinese medicines and a liquor body are fermented together, under the action of the distiller's yeast, the brewer's yeast and the microbial enzyme, macromolecules are converted into micromolecular substances, absorption is easy, the oxidation reaction speed of a human body is reduced, the oxidative stress capacity of the human body is improved, metabolism of carbohydrate protein and fat of the human body is improved, the blood sugar lowering effect is better achieved, blood sugar fluctuation is reduced, and glycometabolism is regulated.

Description

technical field [0001] The invention relates to the technical field of wine processing, in particular to a production method of traditional Chinese medicine fermented low-acid liquor for lowering blood sugar. Background technique [0002] With the strengthening of people's health awareness, the influence of healthcare wine is increasing. The traditional health wine, that is, medicinal wine, is to soak Chinese medicinal materials, such as ginseng, wolfberry, etc., in finished white wine, and drink it directly after soaking; the further development of medicinal wine is to soak various Chinese medicinal materials in high-concentration white wine, filter them, and blend them into low-density liquor. Concentration of alcohol for sale or drinking. The beneficial components of traditional Chinese medicine dissolved in medicinal wine can play a certain role in health care for the drinker. For example, Jin wine has the effects of nourishing qi, invigorating the spleen, tonifying the...

AI Technical Summary

Problems solved by technology

[0003] However, the traditional medicinal wine has a strong taste and bad taste, which is also the reason for the slow development of traditional medicinal wine. In addition, the method of soaking the beneficial ingredients in the traditional Chinese medicine into the wine has a low utilization rate of the active ingredients in the traditional Chinese medicine. , the molecular chain of the active ingredient is large, and the absorption effect of the human body is poor

Soak traditional Chinese medicine in high-concentration white wine to obtain medicinal wine. After the medicinal wine is blended, it is easy to introduce impurities in the process of reaching the medicinal wine suitable for drinking. There are some problems in blending wine.

Traditional medicinal wine has mild effect and single function, and has low or no effect on modern new chronic diseases

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