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Gingko wine and its preparing process

A technology of ginkgo wine and ginkgo, which is applied to the preparation of alcoholic beverages, etc., can solve the problems of difficulty in separating the effective components of ginkgo leaves, and achieve the effects of preventing insufficient blood supply to the brain, eliminating fatigue, and improving microcirculation.

Inactive Publication Date: 2002-10-30
吴飞龙
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AI Technical Summary

Problems solved by technology

Ginkgo wine and its preparation methods have also been reported, but in the past preparation methods of ginkgo wine, ginkgo leaves were sun-dried or heated and dried, and were pulverized by ordinary methods, which made it difficult to separate the active ingredients in ginkgo leaves

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0026] The preparation method of ginkgo wine of the present invention is:

[0027] 1. Select 5 kg of high-quality fresh ginkgo leaves, wash them, and put them in a nitrogen tank for drying;

[0028] 2. Put the dried ginkgo leaves into a low-temperature pulverizer at minus 10 degrees to pulverize to 400 mesh;

[0029] 3. Put the crushed ginkgo leaf powder into the extraction tank, add 40 kg of 50-degree white wine, and soak for 48 hours;

[0030] 4. Pump the soaked extract into the storage tank for storage, then add 10 kg of white wine into the extraction tank, and repeat the extraction twice;

[0031] 5. Combine the three extracts, add 0.05% compound debittering agent to the combined solution, fully stir for 40 minutes, remove the bitterness, and filter through a plate and frame filter to remove larger particles;

[0032] 6. Accurately measure the alcohol content of the filtered mother liquor, then add 20 kg of 24-degree yellow rice wine and 10 kg of pure water to make a low...

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PUM

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Abstract

A gingko wine for decreasing serum cholesterol, preventing cerebral ischemia and cerebral disfunction and promoting generation of red cells is prepared from gingko leaf, spirit, yellow wine, purifiedwater and flavouring agent through drying gingko leaves in nitrogen gas tank, low-temp pulverizing, loading in extractor, adding spirit for immersing, extracting, adding bitter taste removing agent, filtering, and mingling with yellow wine and purified water.

Description

technical field [0001] The invention relates to a ginkgo wine and a preparation method thereof. Background technique [0002] As we all know, ginkgo has the effect of lowering cholesterol, increasing coronary blood flow, and preventing coronary heart disease and angina pectoris. Ginkgo wine and its preparation method have also been reported, but in the past preparation methods of ginkgo wine, the ginkgo leaves were sun-dried or heated and dried, and pulverized in a common way, so that the active ingredients in the ginkgo leaves were difficult to separate. Contents of the invention [0003] The purpose of the present invention is to provide a kind of ginkgo wine with good taste and advanced production technology and its preparation method. [0004] Ginkgo wine of the present invention is made up of the raw material of following percentage by weight: [0005] Ginkgo biloba powder 4-5% Liquor 55-60% [0006] Rice wine 20-25% Purified water 10-15% [0007] Flavoring agent ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
Inventor 吴飞龙邹建国王跃平卢保兰小光马小明
Owner 吴飞龙
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