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Method for preparing high-degree polygonatum polysaccharide spirit

A polysaccharide polysaccharide and high-grade technology, applied in the field of preparation of polysaccharide polysaccharide wine, can solve the problems of reducing the actual content, affecting the stable quality, and reducing the physiological effect of delaying aging, and achieving the effect of improving solubility and stability.

Inactive Publication Date: 2010-01-13
CHENGDU INST OF BIOLOGY CHINESE ACAD OF S
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Problems solved by technology

The serious consequences brought about by this not only affect the sensory quality of the product, but more importantly, after the active polysaccharides of sealwort are bonded to the bottom of the bottle, the actual content of polygonatum polysaccharides in the wine body solution is greatly reduced, thereby making it physiologically effective in delaying aging. Greatly reduced
[0005] 2. The existing Polygonatum polysaccharide wine is low-alcohol wine, and the market hopes to produce high-alcohol Polygonatum polysaccharide wine
This has seriously affected the stable quality of the product shelf life, the actual content of Polygonatum polysaccharide in the wine body is greatly reduced, and its physiological activity is also greatly reduced

Method used

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Embodiment Construction

[0016] According to the human body physiologically active consumption index converted by national legal unit animal test, the Polygonatum polysaccharide powder obtained in technical scheme 1. is added in 10 liters of 53 degree grain brewing distilled liquor according to the ratio of 0.19% by weight and volume percentage of Polygonatum polysaccharide powder and liquor , Bartending, dissolve as much as possible (allow a small amount of polysaccharide insoluble matter).

[0017] Divide the blended Polygonatum polysaccharide wine into two parts on average, coded as A and B.

[0018] According to technical scheme 3. process numbering A sealwort polysaccharide wine body with ultrasonic physical method, compare with numbering B (do not do ultrasonic treatment). The body of the treated wine has a good sense of uniformity, and no insoluble polygonatum polysaccharide has been seen. Ultrasonic parameters: main vibration frequency 30 kHz; modulation frequency 5 Hz; power 500 watts; proce...

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Abstract

The invention belongs to the technical field of preparing health wine, in particular to a method for preparing a high-degree polygonatum polysaccharide spirit. The method comprises the followings steps: adding powder of polygonatum polysaccharide in a distilled grain spirit of between 53 and 62 degrees, and blending the spirit with auxiliary materials to achieve good taste; and processing the polygonatum polysaccharide spirit by ultrasonic wave. The method solves the difficulties of the dissolubility of the polygonatum polysaccharide in the spirit and the shelf period stability of the product.

Description

technical field [0001] The invention belongs to the technical field of manufacturing health wine, and in particular relates to a preparation method of high-grade Polygonatum polysaccharide wine. Background technique [0002] Polygonatum Polygonatum is a traditional Chinese medicine for both medicine and food. Polygonatum polysaccharide wine is the first functional health-care liquor in my country. It is the applicant's scientific research and industrialization achievements for many years. It is a modernized industrial project of Chinese traditional medicine based on liquor. Under the premise of basically not changing the color, aroma, taste and style of distilled liquor, Polygonatum polysaccharide wine also has the definite anti-aging effect (the product has been tested by the national statutory department and has been approved as a health food). [0003] During the production and application of Polygonatum polysaccharide wine, combined with the market demand, the following ...

Claims

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Application Information

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IPC IPC(8): C12G3/06
Inventor 李伟
Owner CHENGDU INST OF BIOLOGY CHINESE ACAD OF S
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