Preparation technology of dendrobium officinale kimura ex migo liquor rich in plant active substances
A technology of Dendrobium officinale and active substances is applied in the preparation of alcoholic beverages, etc., to achieve the effects of long aftertaste, short production cycle and good convergence effect.
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Embodiment 1
[0040] The preparation technology of Dendrobium candidum wine of the present invention is as follows:
[0041] 1) Take 200g of fresh stems of Dendrobium candidum, freeze them at -20°C for 1.5 hours, then move them to room temperature, and freeze them again after they are completely thawed, repeat freezing and thawing 3 times, then put them into a steamer, cook for 30 minutes to complete the greening; dry, then put into an oven, and bake continuously at 55° C. for 3 times, each time of baking is 6 hours, and the interval between each baking is 12 hours; the moisture content of the stem of Dendrobium candidum is controlled at 40%.
[0042] 2) Cut the baked Dendrobium officinale stems into 2-3cm short stems, put them into the base wine with an alcohol content of 65 degrees, the dosage is 1.5L, and then crush them, ultrasonicate them with 90% power for 20min, and soak them for extraction.
[0043] 3) After standing for 28 days, filter to separate the solid from the liquid, squeeze...
Embodiment 2
[0051] The preparation technology of Dendrobium candidum wine of the present invention is as follows:
[0052] 1) Take 400g of fresh Dendrobium candidum stems, freeze them at -20°C for 2 hours, then move them to room temperature, freeze them again after they are completely thawed, repeat freezing and thawing 3 times, then put them in a steamer, cook them for 25 minutes to complete the greening; dry them in the air , and then put it into an oven, and bake continuously at 60° C. for 2 times, each time of baking is 7 hours, and the interval between each baking is 14 hours; the moisture content of the stem of Dendrobium officinale is controlled at 45%.
[0053] 2) Cut the baked Dendrobium officinale stems into 3 cm short stems, put them into the base wine with an alcohol content of 63 degrees, the dosage is 3 L, then crush them, ultrasonicate them at 90% power for 15 minutes, and then soak them for extraction.
[0054] 3) After standing for 30 days, filter to separate the solid fr...
Embodiment 3
[0062] The preparation technology of Dendrobium candidum wine of the present invention is as follows:
[0063] 1) Take 600g of fresh stems of Dendrobium candidum, freeze them at -20°C for 1 hour, then move them to room temperature, and freeze them again after they are completely thawed, repeat freezing and thawing twice, then put them in a steamer, cook them for 25 minutes to finish greening; dry them in the air , and then put it into an oven, and bake continuously at 60° C. for 3 times, each time of baking is 6 hours, and the interval between each baking is 14 hours; the moisture content of the stem of Dendrobium candidum is controlled at 50%.
[0064] 2) Cut the baked stems of Dendrobium officinale into short stems of 2-3 cm, put them into base wine with an alcohol content of 68 degrees, and use 4.5 L, then crush them, ultrasonicate them at 90% power for 15 minutes, and then soak them for extraction.
[0065] 3) After standing for 28 days, filter to separate the solid from t...
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