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Sea cucumber and dried scallop compound wine with effect of delaying senescence

A technology for delaying aging and preparing wine, which can be used in medical preparations containing active ingredients, preparation of alcoholic beverages, drug combinations, etc.

Inactive Publication Date: 2015-09-09
QINGDAO HAODA MARINE HEALTH FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, there are still many disadvantages in the application of Chinese herbal medicine in the field of health food, and it is difficult to truly exert the health care effect of Chinese herbal medicine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of ginseng shellfish compound preparation wine with the effect of delaying aging is prepared through the following steps:

[0028] (1) Pretreatment of sea cucumbers and scallops: use non-polluting, normal-growing, healthy sea cucumbers and scallops, use clean and flowing water to remove sediment and their attachments, and use a tissue grinder to crush them;

[0029] (2) Enzymatic hydrolysis: mix sea cucumbers and scallops according to the ratio of 20 parts of scallops and 30 parts of sea cucumbers, add purified water with a mass ratio of 5 times the mass ratio, and add neutral protease with a mass percentage of 3%, mix evenly, and store at 50-60°C Enzyme hydrolysis for 3h;

[0030] (3) Inactivation: after enzymatic hydrolysis, heat and boil for 15-20 minutes to inactivate the enzyme, and obtain the ginseng enzymatic hydrolysis solution;

[0031] (4) Pretreatment of Chinese herbal medicine: The raw materials of Chinese herbal medicine are divided into 5 parts of ...

Embodiment 2

[0040] A kind of ginseng shellfish compound preparation wine with the effect of delaying aging is prepared through the following steps:

[0041] (1) Pretreatment of sea cucumbers and scallops: use non-polluting, normal-growing, healthy sea cucumbers and scallops, use clean and flowing water to remove sediment and their attachments, and use a tissue grinder to crush them;

[0042] (2) Enzymatic hydrolysis: mix sea cucumbers and scallops according to the ratio of 25 parts of scallops and 25 parts of sea cucumbers, add purified water with a mass ratio of 5 times the mass ratio, and add neutral protease with a mass percentage of 4%, mix well, and store at 50-60°C Enzyme hydrolysis for 2.5h;

[0043] (3) Inactivation: after enzymatic hydrolysis, heat and boil for 15-20 minutes to inactivate the enzyme, and obtain the ginseng enzymatic hydrolysis solution;

[0044] (4) Pretreatment of Chinese herbal medicine: the raw materials of Chinese herbal medicine are divided into 8 parts of ...

Embodiment 3

[0053] A kind of ginseng shellfish compound preparation wine with the effect of delaying aging is prepared through the following steps:

[0054] (1) Pretreatment of sea cucumbers and scallops: use non-polluting, normal-growing, healthy sea cucumbers and scallops, use clean and flowing water to remove sediment and their attachments, and use a tissue grinder to crush them;

[0055] (2) Enzymatic hydrolysis: mix sea cucumbers and scallops according to the ratio of 30 parts of scallops and 20 parts of sea cucumbers, add purified water with a mass ratio of 5 times the mass ratio, and add neutral protease with a mass percentage of 5%, mix evenly, and store at 50-60°C Enzyme hydrolysis for 2h;

[0056] (3) Inactivation: after enzymatic hydrolysis, heat and boil for 15-20 minutes to inactivate the enzyme, and obtain the ginseng enzymatic hydrolysis solution;

[0057] (4) Pretreatment of Chinese herbal medicine: The raw materials of Chinese herbal medicine are divided into 10 parts of...

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Abstract

The invention discloses a sea cucumber and dried scallop compound wine with an effect of delaying senescence. The sea cucumber and dried scallop compound wine with the effect of delaying senescence comprises sea cucumbers, dried scallops and Chinese herbal medicine raw materials which are compatible scientifically, preferably comprises the following raw materials in part by weight: 20-30 parts of dried scallops, 20-30 parts of sea cucumbers, 5-10 parts of polygonum multiflorum, 5-10 parts of wolfberries, 2-5 parts of ginseng, 10-15 parts of rhodiola rosea, 3-5 parts of manyprickle acanthopanax roots, 3-5 parts of astragalus membranaceus, 2-3 parts of pseudo-ginseng, 3-5 parts of gynostemma pentaphylla and 3-5 parts of stevia rebaudiana and is technologically prepared by the following procedures of enzymolysis, extraction, mixing, blending, filling and sterilizing. The sea cucumber and dried scallop compound wine with the effect of delaying senescence has the advantages that by a synergistic effect of the sea cucumbers, the dried scallops and the Chinese herbal medicines, the sea cucumber and dried scallop compound wine has obvious effects of resisting ageing, tonifying qi, strengthening and consolidating body resistance, resisting fatigue and prolonging life, is safe, does not have side effects, is convenient to drink and has a good market application prospect.

Description

technical field [0001] The invention relates to a scallop compound wine with the effect of delaying aging, in particular to a ginseng compound wine made from sea cucumbers, scallops and plant Chinese herbal medicines, which belongs to the field of health food. Background technique [0002] Sea cucumber is an important marine invertebrate with tender meat and rich nutrition. It is a typical high-protein, low-fat food with high nutritional value and medicinal value. It is suitable for patients with hypertension, coronary heart disease, hepatitis, etc. For the elderly, it is a good food therapy product. It can not only enhance the body's immunity and hematopoietic function, but also inhibit the growth and metastasis of various molds and human cancer cells. As early as more than a thousand years ago, our country had the habit of eating sea cucumbers, and sea cucumbers were regarded as a kind of precious tonic, and listed as the first of the "Eight Treasures of the Sea". "Materi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04A61K36/815A61P39/06
CPCC12G3/04A61K35/616A61K35/618A61K36/254A61K36/258A61K36/41A61K36/424A61K36/481A61K36/704A61K36/815
Inventor 徐伦超
Owner QINGDAO HAODA MARINE HEALTH FOOD
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