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Method for making phospholipid wine

A production method and technology of phospholipids, which are applied in the field of food and beverages, can solve the problems that have not been reported, and achieve the effects of avoiding various side effects and sequelae, reducing elasticity, and promoting fat metabolism

Inactive Publication Date: 2008-01-09
SHANDONG NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to excessive drinking and excessive drinking, cardiovascular and cerebrovascular diseases have increased, and patients with fatty liver have also increased. It is necessary to drink alcohol to reduce damage to the body, and at the same time prevent diseases, especially to prevent fatty liver or reduce fatty liver. Over the years, relevant technical experts have done a lot of in-depth and detailed research and discussion on this. So far, no effective program has been reported.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Get 2 kg of soybean powder phospholipids and add it into 100 kg of low-alcohol wine with a wine concentration of 11%, and stir until completely dissolved; then add 50 kg of rice wine with a wine concentration of 11%, then add 20 kg of xylitol, and stir to mix. Stand still for 3 days, filter, seal in cans, and sterilize at 75°C for 40 minutes. The rice wine smells, looks like rice wine, and has no beany smell.

Embodiment 2

[0021] Get 10kg of soybean powder phospholipids and add it into 100kg of low-alcohol wine with a wine concentration of 2%, and stir until it is completely dissolved; then add 500kg of rice wine with a wine concentration of 2%, then add 60kg of xylitol, stir and mix, and let it stand for 1 day. Filtered, sealed in cans, sterilized at 60°C for 80 minutes, rice wine smell, rice wine color, no beany smell.

Embodiment 3

[0023] Take 6 kg of soybean powder phospholipids and add it into 100 kg of rice wine liquor with a wine concentration of 6%, stir until completely dissolved; then add 250 kg of rice wine with a wine concentration of 6%, then add 40 kg of xylitol, stir and mix, let stand for 2 days, and filter , canned, sterilized at 70°C for 60 minutes, rice wine smell, rice wine color, no beany smell.

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PUM

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Abstract

Production of phosphatide wine is carried out by a: taking wine liquid with 2-11% degree 100 proportion, adding into powdered phosphatide 2-10 proportion, mixing to obtain phosphatide wine liquid; b: adding yellow rice wine with 2-11% degree 0.5-5 proportion or rice wine with 2-4% degree 1-2 proportion into phosphatide wine liquid with 2-4% degree; c: adding into xylitol 20-60 proportion, mixing, laying aside for 1-3 days, filtering, potting and sterilizing at 60-75 deg. C for 40-80 mins to obtain final product.

Description

Technical field: [0001] The invention relates to food and drink, and more specifically relates to a method for making health-care wine. technical background: [0002] Lecithin is commonly known as "anti-fatty liver factor" in the world. When there is excess liver fat in the human body, fat droplets can be formed, and the accumulation in the liver is called fatty liver. Phospholipid acetylcholine is both hydrophilic and lipophilic, and can emulsify the fat accumulated in the liver. It is a substance required for the synthesis of lipoproteins. The fat in the liver is transported outside the liver in the form of lipoproteins, protecting liver cells and promoting liver function. Cell activation and regeneration, enhance liver function. [0003] Alcohol consumption is an extremely common phenomenon. In order to show sincerity and create harmony, many people have to drink too much at the cost of damaging their bodies. In some restaurants, people continue to use vinegar to hang...

Claims

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Application Information

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IPC IPC(8): C12G3/04
Inventor 孙忠军刘代成
Owner SHANDONG NORMAL UNIV
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