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Fig wine capable of reliving rheumatism

A fig and rheumatism technology is applied in the preparation of alcoholic beverages, medical preparations containing active ingredients, plant raw materials, etc., which can solve the problems of easy soft and rotten fruit, single taste, and difficult to store, and achieves the steps of reducing alcohol extraction, Nutrient-rich, immune-boosting effects

Inactive Publication Date: 2016-12-14
安徽省怡果生态科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, after ripening, the fruit of figs is easy to be soft and rotten, and it is not easy to store. They are often processed into wine to prolong the edible period of figs and increase the added value.
However, the currently commercially available fig wine has a single taste and lacks nutrition. Some of them are prepared by blending in order to avoid precipitation during storage. In order to ensure the taste and shelf life, various additives are added. cause great harm

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A fig wine for relieving rheumatism, made from the following raw materials in parts by weight: 110 figs, 1.7 phoenix leaves, 1.3 Rauwolfia, 1.3 small red ginseng, 1.3 maple leaves, 1.3 camphor leaves, 1.3 stinky ginseng, 1.3 golden iron lock, grass Wu 0.3, white sugar 10, angel yeast 5, vitamin C 0.6, complex enzyme 0.3, black bean polysaccharide 0.3, lycopene 0.2, ginger extract 0.2, protein powder 0.03.

[0024] The figs are 8-9 ripe organic fresh figs, and the selenium content is 64.8 μg / 100g.

[0025] The Angel yeast is composed of Angel wine yeast and Angel aroma-increasing yeast, and the weight ratio is: Angel wine yeast: Angel aroma-increasing yeast=4:1.

[0026] Described ginger extract, its active ingredient content is 45%.

[0027] The protein powder is prepared by washing fresh commercially available selenium-enriched eggs, boiling them, removing the egg smell, killing bacteria, removing the shells, taking the protein, freeze-drying at -40°C until the water ...

Embodiment 2

[0038] A fig wine for relieving rheumatism, made of the following raw materials in parts by weight: 113 figs, 1.8 leaves of phoenix tree, 1.4 of Rauwolfia, 1.4 of red ginseng, 1.4 of maple leaves, 1.4 of camphor leaves, 1.4 of stinky ginseng, 1.4 of golden iron lock, grass Wu 0.4, white sugar 11, angel yeast 6, vitamin C 0.7, complex enzyme 0.4, black bean polysaccharide 0.4, lycopene 0.3, ginger extract 0.3, protein powder 0.04.

[0039] The figs are 8-9 ripe organic fresh figs, and the selenium content is 64.8 μg / 100g.

[0040] The Angel yeast is composed of Angel wine yeast and Angel aroma-increasing yeast, and the weight ratio is: Angel wine yeast: Angel aroma-increasing yeast=5:1.

[0041] Described ginger extract, its active ingredient content is 45%.

[0042]The protein powder is prepared by washing fresh commercially available selenium-enriched eggs, boiling them, removing the egg smell, killing bacteria, removing the shells, taking the protein, freeze-drying at -39°C...

Embodiment 3

[0045] A fig wine for relieving rheumatism, made from the following raw materials in parts by weight: 115 figs, 1.9 phoenix leaves, 1.5 Rauwolfia, 1.5 small red ginseng, 1.5 maple leaves, 1.5 camphor leaves, 1.5 stinky ginseng, 1.5 golden iron lock, Wu 0.5, white sugar 12, angel yeast 6, vitamin C 0.8, compound enzyme 0.5, black bean polysaccharide 0.5, lycopene 0.4, ginger extract 0.4, protein powder 0.05.

[0046] The figs are 8-9 ripe organic fresh figs, and the selenium content is 64.8 μg / 100g.

[0047] The Angel yeast is composed of Angel wine yeast and Angel aroma yeast, and the weight ratio is: Angel wine yeast: Angel aroma yeast=6:1.

[0048] Described ginger extract, its active ingredient content is 45%.

[0049] The protein powder is prepared by washing fresh commercially available selenium-enriched eggs, boiling them, removing the egg smell, killing bacteria, removing the shells, taking the protein, freeze-drying at -38°C until the water content is 4%, and crushing...

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PUM

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Abstract

The invention discloses a fig wine capable of reliving rheumatism. The fig wine is prepared from the following raw materials: fig, phoenix tree leaf, rauvolfia verticillata, the little red ginseng, maple leaves, camphor tree leaves, choushen, Psammosilene tunicoides, radix aconiti agrestis, white granulated sugar, angel dry yeast, vitamin C, complex phosphoesterasum, polysaccharides of black soybean, lycopene, ginger extract and albumen powder. The fig wine capable of reliving rheumatism is rich in nutrients, the content of organic selenium is 25.83 microgram / 100g, the fig wine can be both externally used and taken, can dispel wind and remove damp and relive the pain, and the effective rate is up to 91%; the decorated traditional Chinese medicine is fermented together with fig pulp after aqueous extraction, and is subjected to full alcohol extraction, so that the production processes are simplified and the medicinal efficacy can be enhanced; the added cooked and freeze-dried egg albumen powder has no egg smell, and is rich in nutrients, and the fig wine can keep clarified and stable after cold treatment; after adding nutritional elements and being subjected to low-temperature cellar storage, the fig wine has soft mouthfeeling and lasting perfume, and is stable in state, and the finished product can have no precipitate within 20-22 months.

Description

technical field [0001] The invention mainly relates to the field of food processing, in particular to a fig wine for alleviating rheumatism. Background technique [0002] Figs are rich in nutrition, rich in various amino acids, polysaccharides and vitamins. They are fragrant and sweet, have a high edible rate, and have more health functions. Inflammation and swelling, enhance disease resistance, anti-cancer and anti-cancer. However, figs are easy to become soft and rotten after ripening, and are not easy to store. They are often processed into wine to prolong the edible period of figs and increase added value. However, the currently commercially available fig wine has a single taste and lacks nutrition. Some of them are prepared by blending in order to avoid precipitation during storage. In order to ensure the taste and shelf life, various additives are added. cause great harm. [0003] Rheumatism refers to diseases that mainly invade joints, muscles, bones and soft tissu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A61K38/43A61P29/00A61K38/00A61K36/9068A61K31/375A61K31/715
CPCA61K31/01A61K31/375A61K31/715A61K36/064A61K36/185A61K36/24A61K36/34A61K36/36A61K36/54A61K36/60A61K36/714A61K36/74A61K36/9068A61K38/00A61K38/43C12G3/02A61K2300/00
Inventor 王中伟
Owner 安徽省怡果生态科技有限公司
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