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Hangover prevention low-sugar plant composition, compound wine and preparation method of compound wine

A technology for preparing wine and formulating recipes, which is applied in the field of wine making, and can solve problems such as perishable deterioration, difficult long-term production, and difficult long-term storage, and achieve the effects of protecting the liver and stomach, promoting alcohol decomposition, and increasing solubility

Inactive Publication Date: 2015-05-20
WUHAN TIANLONG HUANGHELOU WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] (1) Fructus Hoveniae, red sugarcane, kudzu flower, persimmon pedicle, wild cherry, konjac flour, bamboo juice and honey are easy to spoil and deteriorate, and are difficult to store for a long time, so they are not suitable for large-scale production; meanwhile, red sugarcane and wild cherry are seasonal The product takes a short time to obtain materials and is difficult to produce for a long time
[0010] When preparing this product, it needs to be extracted at a temperature of 120-300°C for 4-30 minutes, which requires a higher temperature and higher production costs
[0011] (2) Existing hangover products are all used before or after drinking. In real life, it is difficult for drinkers to carry hangover products every time they drink and take them in time. Therefore, it is difficult to prevent and treat hangovers. Effect

Method used

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  • Hangover prevention low-sugar plant composition, compound wine and preparation method of compound wine
  • Hangover prevention low-sugar plant composition, compound wine and preparation method of compound wine
  • Hangover prevention low-sugar plant composition, compound wine and preparation method of compound wine

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preparation example Construction

[0063] The preparation method of the wine containing the low-sugar plant prescription for preventing hangover comprises the following steps:

[0064] S1. In parts by mass, mix 0.3 to 5 parts of kudzu root extract, 0.3 to 5 parts of Hovenia dulcis fruit extract, 0.3 to 5 parts of wolfberry extract, 0.3 to 5 parts of hawthorn extract, 0 to 5 parts of yam extract and 0 ~5 parts of seabuckthorn extract are added to 12~600 parts of water at a temperature of 80°C~95°C, stirred for 15~30 minutes, filtered, and the filter residue is removed to obtain the first extract;

[0065] S2. Add 0 to 6 parts of chrysanthemum and 0 to 6 parts of honeysuckle into 0 to 240 parts of water at a temperature of 85°C to 95°C, keep warm for 30 to 45 minutes, filter, remove filter residues, and obtain a second extract;

[0066] S3. Mix the first extract with the second extract to obtain the anti-hangover mixed solution; add 500-700 parts of edible alcohol with a mass fraction of 95% to 300-500 parts of t...

Embodiment 1

[0072] Step 101: In parts by mass, add 0.3 parts of kudzu root extract, 5 parts of Hovenia dulcis fruit extract, 5 parts of wolfberry extract, and 0.3 part of hawthorn extract into 106 parts of water at a temperature of 80°C, stir for 15 minutes, and use a 200-mesh Filter cloth to filter, remove filter residue, obtain 126 parts of the first extract;

[0073] Step 102: Add 6 parts of honeysuckle to 120 parts of water at a temperature of 85° C., keep warm for 30 minutes, filter and remove the filter residue to obtain 120 parts of the second extract.

[0074] Step 103: Mix 126 parts of the first extract with 120 parts of the second extract to obtain 246 parts of the anti-hangover mixture; add 259 parts of edible alcohol with a mass fraction of 95%, let it stand for 12 hours, and then use 200 parts mesh filter cloth, 400 mesh filter cloth and 0.8 μm ceramic membrane to obtain the crude anti-hangover extract;

[0075] Step 104: Distill the crude anti-hangover extract under reduced...

Embodiment 2

[0080] Step 201: In parts by mass, add 5 parts of kudzu root extract, 0.3 part of Hovenia dulcis fruit extract, 4 parts of wolfberry extract, 5 parts of hawthorn extract, and 1 part of yam extract into 153 parts of water at a temperature of 95°C, After stirring for 30 minutes, use a 200-mesh filter cloth to filter, remove the filter residue, and obtain 168 parts of the first extract;

[0081] Step 202: Add 6 parts of chrysanthemum to 120 parts of water at a temperature of 95° C., keep warm for 45 minutes, filter and remove the filter residue to obtain 120 parts of the second extract.

[0082] Step 203: Mix 168 parts of the first extract with 120 parts of the second extract to obtain 288 parts of the anti-hangover mixture; add 1010 parts of edible alcohol with a mass fraction of 95%, let it stand for 24 hours, and use it sequentially Filter through 200-mesh filter cloth, 400-mesh filter cloth and 0.8 μm ceramic membrane to obtain crude anti-hangover extract;

[0083] Step 204:...

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Abstract

The invention discloses a hangover prevention low-sugar plant composition, a compound wine and a preparation method of the compound wine, and relates to the field of wine preparation. Per 1000 parts of low-sugar plant composition comprises the following components in parts by weight: 0.3 to 5 parts of a kudzu root extract, 0.3 to 5 parts of an extract of Hovenia dulcis Thunb, 0.3 to 5 parts of a wolfberry extract, 0.3 to 5 parts of a hawthorn extract, 0 to 5 parts of a yam extract, 0 to 5 parts of a sea buckthorn extract, 0-6 parts of honeysuckle and 0-6 parts of chrysanthemum, 0-15 parts of honey and / or 10-34 parts of white sugar. The hangover prevention low-sugar plant composition is mixed with white wine, and wine drinkers intake hangover prevention substances while drinking the wine, so that the decomposition of alcohol can be timely promoted, and the liver, intestines and stomach are protected, and thus the wine drinkers do not generate the hangover symptom after being drunken. The preparation method is relatively simple, and the production cost is relatively low.

Description

technical field [0001] The invention relates to the field of wine making, in particular to a low-sugar herbal formula for preventing hangovers, a prepared wine and a preparation method of the prepared wine. Background technique [0002] The main components of alcohol are ethanol and water. After ethanol is absorbed by the human digestive tract, it is converted into acetaldehyde by the action of alcohol dehydrogenase in the liver, and then converted into acetic acid by the action of acetaldehyde dehydrogenase, and finally metabolized into carbon dioxide. and water. [0003] After the human body ingests a large amount of alcohol, a small amount of ethanol is absorbed by the stomach, and a large amount of ethanol is absorbed by the liver. After the liver absorbs ethanol, it is first converted into acetaldehyde, and then undergoes further metabolism. Due to the slow rate of acetaldehyde decomposition, excessive drinking It will cause a large amount of acetaldehyde to accumulate...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04A61K36/8945A61P39/02
CPCC12G3/06A61K36/185A61K36/287A61K36/355A61K36/488A61K36/72A61K36/734A61K36/815A61K36/8945A61K2300/00
Inventor 陈佳
Owner WUHAN TIANLONG HUANGHELOU WINE
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