Preparation method of tartary buckwheat wine with function of reducing blood fat

A tartary buckwheat wine and hypolipidemic technology, which is applied in the preparation of alcoholic beverages and other directions, can solve the problems of low tartary buckwheat starch content, loss of main functional components, and low consumer acceptance.

Active Publication Date: 2013-03-27
JING BRAND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] After retrieval, the current methods for preparing tartary buckwheat wine, such as Chinese invention patent applications 01107297.0, 200810047249.2, 200810047251. After fermentation and distillation, most of its main functional components are lost, so the liquor brewed from tartary buckwheat has almost no blood lipid-lowering function
At the same time, due to the low starch content of tartary buckwheat, the wine yield is only 30%, which is far lower than the 55% yield of sorghum. high

Method used

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  • Preparation method of tartary buckwheat wine with function of reducing blood fat
  • Preparation method of tartary buckwheat wine with function of reducing blood fat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] ① Extraction: add 600L 75% ethanol to 40kg tartary buckwheat (2.7% tartary buckwheat flavonoid content), reflux extraction at 70°C for 3 times, each time for 3 hours; combine the extracts from each time, filter to obtain the filtrate;

[0017] ② Concentration under reduced pressure: Concentrate the filtrate under reduced pressure at 60°C until each 1ml of concentrated solution is equivalent to 1g of tartary buckwheat to obtain a concentrated solution. The flavonoid content in the concentrated solution is detected to be 1.1%, and the extraction and transfer rate of buckwheat flavonoids is 40.74%;

[0018] ③ Resin column activation: Weigh AB-8 resin, and use 8% hydrochloric acid, purified water, 8% NaOH, purified water, 95% ethanol, and purified water to elute the resin sequentially, each time with 2-3 times the amount of resin used. Dehydration clarification is the end point of elution;

[0019] ④ Resin separation: take the AB-8 resin that has been activated on the conce...

Embodiment 2

[0041] ① Extraction: Add 600L 80% ethanol to 40kg tartary buckwheat (2.7% tartary buckwheat flavonoid content), reflux extraction at 75°C for 4 times, each time for 3 hours; combine the extracts from each time, filter to obtain the filtrate;

[0042] ② Concentration under reduced pressure: Concentrate the filtrate under reduced pressure at 65°C until each 1ml of concentrated solution is equivalent to 1g of tartary buckwheat to obtain a concentrated solution. The flavonoid content in the concentrated solution is detected to be 1.2%, and the extraction and transfer rate of tartary buckwheat flavonoids is 44.44%;

[0043] ③ Resin column activation: Weigh AB-8 resin, and use 8% hydrochloric acid, purified water, 8% NaOH, purified water, 95% ethanol, and purified water to elute the resin sequentially, each time with 2-3 times the amount of resin used. Dehydration clarification is the end point of elution;

[0044] ④ Resin separation: take the AB-8 resin that has been activated on the...

Embodiment 3

[0050] ① Extraction: Add 600L 75% ethanol to 40kg tartary buckwheat (2.7% tartary buckwheat flavonoid content), reflux extraction at 75°C for 4 times, each time for 2.5 hours; combine the extracts, filter to obtain the filtrate;

[0051] ② Concentration under reduced pressure: Concentrate the filtrate under reduced pressure at 70°C until every 1ml of concentrated solution is equivalent to 1g of tartary buckwheat to obtain a concentrated solution. The flavonoid content in the concentrated solution is detected to be 1.3%, and the extraction rate of buckwheat flavonoids is 48.15%;

[0052] ③ Resin column activation: Weigh AB-8 resin, and use 8% hydrochloric acid, purified water, 8% NaOH, purified water, 95% ethanol, and purified water to elute the resin sequentially, each time with 2-3 times the amount of resin used. Dehydration clarification is the end point of elution;

[0053] ④ Resin separation: take the AB-8 resin that has been activated on the concentrated solution, and put...

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Abstract

The invention relates to a preparation method of a healthy wine, and in particular relates to a preparation method of a tartary buckwheat wine with a function of reducing blood fat. The preparation method comprises the following steps of: 1, extracting a tartary buckwheat extracting solution; 2, carrying out vacuum concentration on the tartary buckwheat extracting solution; 3, separating the concentrated solution by an activated resin column; 4, top-washing the resin column by using pure water until effluent becomes clear from muddy; 5, eluting the resin column by using 40-65% alcohol, detecting an eluent by using an ammonia water development process, when test paper becomes yellow from colorless and then changes into colorless, stopping eluting, and collecting the eluent; 6, carrying out vacuum concentration on the eluent for recovering alcohol, vacuum-drying to obtain a dry extract with the flavonoid content of 40-85 percent; and 7, selecting white wine with an alcoholic strength of 25-68%vol, adding the dry extract, fully uniformly stirring, standing for 24-48h, and filtering to obtain the tartary buckwheat wine. The tartary buckwheat wine prepared by adopting the preparation method has the flavonoid content being not less than 100mg/L, is safe and nontoxic, and has the effect of assisting the reduction of the blood fat.

Description

technical field [0001] The invention relates to a preparation method of health-care wine, in particular to a preparation method of tartary buckwheat wine with the function of lowering blood fat. Background technique [0002] Tartary buckwheat is a traditional crop in my country with a long history of planting. It belongs to the dicotyledonous plant of Polygonaceae, and Polygonaceae is a brother of "polygonum multiflorum and rhubarb" that people are familiar with. "Compendium of Materia Medica" records: Tartary buckwheat is bitter, flat, and cold in nature and taste, "strengthens the stomach, nourishes energy, refreshes the spirit, sharpens the eyes and ears, and can exercise the five internal organs." "Emergency Qianjin Yaofang", "Qunfangpu·Gupu", "Qimin Yaoshu" and so on all have the theory that tartary buckwheat can cure diseases. The scientific name of tartary buckwheat is tartary buckwheat, which is an excellent food and medicine recognized by the International Food and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
Inventor 童国强杨强贺友安刘源才
Owner JING BRAND
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