Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

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.

Inactive Publication Date: 2017-05-31
SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
View PDF6 Cites 8 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The present invention has carried out a series of improvements and innovations in Dendrobium candidum raw material selection, raw material pretreatment, base wine selection, active substance extraction, concentration reduction, enzymatic clarification, production cycle, color, viscosity, wine body style design, etc. , the purpose is to solve the existing problems in the preparation process of Dendrobium candidum wine

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation technology of dendrobium officinale kimura ex migo liquor rich in plant active substances
  • Preparation technology of dendrobium officinale kimura ex migo liquor rich in plant active substances
  • Preparation technology of dendrobium officinale kimura ex migo liquor rich in plant active substances

Examples

Experimental program
Comparison scheme
Effect test

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...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
angleaaaaaaaaaa
Login to View More

Abstract

The invention provides a preparation technology of dendrobium officinale kimura ex migo liquor rich in plant active substances and belongs to the technical field of medical health foods. A novel preparation technology of the dendrobium officinale kimura ex migo liquor is provided through dendrobium officinale kimura ex migo raw material selection, raw material pretreatment, base liquor selection, active substance extraction, concentration for alcohol dropping, enzymatic clarification, production cycle and the like. By taking fresh stems of dendrobium officinale kimura ex migo as the only raw material, liquor as a carrier and extraction of the active substances from the dendrobium officinale kimura ex migo as means, the preparation technology improves the utilization efficiency of the raw material and lowers the cost. The prepared dendrobium officinale kimura ex migo liquor has the alcoholic strength of 38-42 degrees, is slight yellow in color, long in aftertaste, pleasant in medicine smell and lustre, is crystal clear, mellow, sweet, fresh and clear, is higher in viscosity, good in convergence effect and rich in active substances including polysaccharide as well as amino acid, trace elements and the like essential to a human body. The preparation technology is short in production cycle, high in raw material utilization ratio, mild in processing condition, simple and conventional in involved equipment and liable to operate and does not use any food additive.

Description

technical field [0001] The invention belongs to the technical field of medicine and health food, and in particular relates to a preparation process of dendrobium candidum wine, in particular to a preparation process of dendrobium candidum wine rich in plant active substances. Background technique [0002] Dendrobium officinale wine belongs to health-preserving wine, and its technical field relates to a wine preparation process based on white wine. The traditional Dendrobium candidum wine is mainly to add a variety of Chinese herbal medicines, fruits and sugars including Dendrobium candidum to white wine or rice wine. Contains rich medicinal ingredients and flavor substances. At present, most of the health-preserving wines of Dendrobium candidum adopt the traditional method of soaking wine to naturally diffuse various medicinal components in Dendrobium candidum. This method takes a long time, and the content of active substances in the wine is low, and even some active subst...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04C12H1/00
CPCC12G3/04C12H1/003
Inventor 王凌云魏丕伟罗惠波王洋何超红
Owner SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com