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Tartary buckwheat oxidation resistance health care wine

An anti-oxidation and health-care wine technology, applied in the field of brewing and processing, can solve the problems of undetectable tartary buckwheat flavonoids, which are not fully utilized, and other problems, and achieve the effect of significant antioxidant health-care activity.

Active Publication Date: 2010-12-15
INST OF COMPREHENSIVE AGRI PROD UTILIZATION SHANXI PROV ACAD OF AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, during the distillation process of tartary buckwheat wine, these flavonoid functional components in the fermented material failed to enter the distilled wine product, but remained in the distiller's grains and were not fully utilized
The tartary buckwheat liquor on the market was tested by high-performance liquid chromatography analysis technology, and the unique flavonoid functional active ingredients of tartary buckwheat were basically not detected

Method used

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  • Tartary buckwheat oxidation resistance health care wine
  • Tartary buckwheat oxidation resistance health care wine
  • Tartary buckwheat oxidation resistance health care wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Take 100kg of tartary buckwheat, screen and remove impurities, soak in water overnight, put it in a steamer for initial steaming for 20 minutes, take it out and stuff it with water for 2 hours, then put it in a steamer and steam it again for 50 minutes, after steaming thoroughly, take it out of the steamer and spread it out to dry The temperature is about 32°C, the water content is about 20%, add koji and mix well, cultivate bacteria and saccharify, mix the grains and put them in the cellar for 25-30 days, after discharging, put them into a retort pot for distillation to obtain tartary buckwheat base wine and by-products of distiller's grains.

[0020] Take 2kg tartary buckwheat distiller's grains, add 20L of 50% edible alcohol, stir and extract at 80°C for 30min, separate the filtrate, and extract the filter residue once with 20L of 50% edible alcohol, combine the filtrate, concentrate under reduced pressure and recover the solvent.

[0021] After diluting the obtained ...

Embodiment 2

[0029] Take 2kg tartary buckwheat distiller's grains, add 40L of 70% edible alcohol, stir and extract at 50°C for 40min, separate the filtrate, repeat the extraction once from the filter residue, combine the filtrate, concentrate under reduced pressure and recover the solvent.

[0030] After diluting the obtained concentrated solution with 5 times the volume of water, it was adsorbed on an AB-8 large-pore resin column, washed with 3 times the column volume of water, and then eluted with 3 times the column volume of edible alcohol. The eluate was collected, concentrated and dried under reduced pressure to obtain distiller's grain flavonoid extract. Through high-performance liquid chromatography analysis and detection, the content of its flavonoid functional active ingredients is shown in Table 3:

[0031] Table 3 Example 2 distiller's grain flavonoid extract HPLC assay result (%)

[0032] Rutin

Quercetin

isoquercitrin

22.6

20.5

1.94

...

Embodiment 3

[0038] Take 2kg tartary buckwheat distiller's grains, add 30L 95% edible alcohol, stir and extract at 40°C for 60min, separate the filtrate, repeat the extraction once from the filter residue, combine the filtrate, concentrate under reduced pressure and recover the solvent.

[0039] After diluting the obtained concentrated solution with 5 times the volume of water, it was adsorbed on an AB-8 large-pore resin column, washed with 3 times the column volume of water, and then eluted with 3 times the column volume of edible alcohol. The eluate was collected, concentrated and dried under reduced pressure to obtain distiller's grain flavonoid extract. After HPLC analysis and detection, the content of flavonoid functional active ingredients is shown in Table 5:

[0040] Table 5 Example 3 distiller's grain flavonoid extract HPLC assay result (%)

[0041] Rutin

Quercetin

isoquercitrin

[0042] 23.3

21.4

2.13

[0043] The distiller's ...

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Abstract

The invention relates to a duck wheat anti- oxidizing health- care wine, which is prepared by adding flavone extract in duck wheat- based wine. The detail process is as follows: extracting brewer's by-products with edible alcohol, condensing filterate and recovering solvent; absorbing condensed liquid with large- porous resin, washing with water and edible alcohol, collecting washing liquid, condensing and drying and getting brewer's by-products flavone extract; adding brewer's by-products flavone extract into wheat- based wine, heating for dissolution, blending and getting duck wheat anti- oxidant health- care wine. The ability to remove DPPH free residue and anti- oxidizing are increased by more than 8.1 and 33.3 times compared with original wheat- based wine, and the anti- oxidizing performance is distinctive.

Description

technical field [0001] The invention belongs to the technical field of brewing and processing, and relates to a tartary buckwheat health wine, in particular to a tartary buckwheat health wine which extracts and recovers functional active ingredients from distiller's grains. The invention also relates to a production method of the tartary buckwheat health wine. Background technique [0002] With the popularization of health concepts, people tend to be more rational in their consumption of alcoholic beverages. While enjoying the taste, they also hope to obtain health. For example, patents such as 93111927, 93117157, 02128159, and 02121457 adopt technical measures such as various raw material selection, Chinese herbal medicine soaking in wine, and Chinese herbal medicine extraction and preparation to produce health care products with different effects such as lowering blood pressure, anti-aging, improving immunity, and anti-oxidation. liquor. [0003] Antioxidant function ref...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12G3/04
Inventor 李云龙胡俊君陕方边俊生李红梅马晓凤
Owner INST OF COMPREHENSIVE AGRI PROD UTILIZATION SHANXI PROV ACAD OF AGRI
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