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Preparation method of herba cistanche and Chinese magnoliavine fruit health care wine

A production method and technology of Schisandra chinensis are applied in the preparation of alcoholic beverages, medical preparations containing active ingredients, pharmaceutical formulations, etc., to achieve the effects of enriching nutrients, improving taste, soft and pure taste

Inactive Publication Date: 2017-08-15
芜湖市三山区绿色食品产业协会
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] With the continuous development of science and technology, Cistanche and Schisandra are processed into tea, beverages and other products in addition to medicinal use, and they are processed into Cistanche and Schisandra health wine. There is no similar document report

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of preparation method of cistanche schisandra health wine, is characterized in that, adopts the following steps:

[0019] A Cistanche pretreatment: select high-quality Cistanche, add 20% Acanthopanax by weight, 15% Cynomorium Cynomorium, wash, microwave to kill enzymatic enzymes, freeze-dry, and then carry out wet crushing, by mass ratio is 1: Add pure water at a ratio of 0.15, grind to a particle size of 100 μm, temperature at 45°C, and relative humidity at 35%, to obtain Cistanche mixed mud;

[0020] B schisandra pretreatment: select fresh and ripe schisandra, add cassia and golden cherry, after washing and removing impurities, get 55 parts by weight of schisandra, 25 weight parts of cassia, and 20 weight parts of golden cherry, grind after crushing pulp, to make Schisandra mixed pulp;

[0021] C blending: take 55 parts by weight of cistanche mixed mud and 45 parts by weight of schisandra mixed pulp, stir evenly, make raw material slurry, and add appropriate a...

Embodiment 2

[0028] A kind of preparation method of cistanche schisandra health wine, is characterized in that, adopts the following steps:

[0029] A Cistanche pretreatment: select high-quality Cistanche, add 30% Cynomorium cynomorae and 15% wild Sanqi by weight, wash, microwave to kill enzymatic enzymes, freeze-dry, and then carry out wet crushing, and the mass ratio is 1: Add pure water at a ratio of 0.35, crush the particle size to 80 μm, temperature at 40°C, and relative humidity at 35%, to obtain Cistanche mixed mud;

[0030] B schisandra pretreatment: select fresh and mature schisandra, add raspberries and medlars, wash and remove impurities, get 50 parts by weight of schisandra, 30 parts by weight of raspberries, and 20 parts by weight of medlar, grind them after crushing pulp, to make Schisandra mixed pulp;

[0031] C blending: take 50 parts by weight of cistanche mixed mud and 50 parts by weight of schisandra mixed pulp, stir evenly, make raw material slurry, and add appropriate...

Embodiment 3

[0038] A preparation method of cistanche schisandra health wine, characterized in that the processing method adopts the following steps:

[0039] A Cistanche pretreatment: select high-quality Cistanche, add 20% of its weight of dodder, 10% of astragalus, wash, microwave to kill enzymes, freeze-dry, and then wet crush, according to the ratio of 1:0.3 by mass Add pure water, crush the particle size to 120 μm, the temperature is 45°C, and the relative humidity is 35%, to prepare the mixed mud of Cistanche deserticola;

[0040] B schisandra pretreatment: select fresh and mature schisandra, add black rice and hawthorn, wash and remove impurities, take 55 parts by weight of schisandra, 30 parts by weight of black rice, and 15 parts by weight of hawthorn, grind them after crushing pulp, to make Schisandra mixed pulp;

[0041] C blending: take 60 parts by weight of cistanche mixed mud and 40 parts by weight of schisandra mixed pulp, stir evenly, make raw material slurry, and add appr...

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Abstract

The invention discloses a preparation method of a herba cistanche and Chinese magnoliavine fruit health care wine, which belongs to the processing field of health care wines. The preparation method of the herba cistanche and Chinese magnoliavine fruit health care wine is characterized by comprising the steps of adopting herba cistanche and Chinese magnoliavine fruit with high health care value as raw materials for enriching nutritional ingredients of the health care wine, preprocessing respectively, blending, fermenting, separating, post-fermenting, clarifying, sterilizing and packaging, so that the active substances of the raw materials can be fully reserved, the utilization ratio of the raw materials is improved, the taste of the health care wine is improved, and the health care wine is soft and pure in taste and full of bouquet, and has the health-care effects on nourishing, keeping in good health, astringing the lung to stop cough and the like.

Description

technical field [0001] The invention relates to a preparation method of health wine, in particular to a preparation method of cistanche schisandra health wine. Background technique [0002] Cistanche deserticola is a parasitic plant that lives on the root of the desert tree Haloxylon. It is known as "desert ginseng" and has extremely high medicinal value. It is a traditional Chinese medicinal material. Cistanche has been regarded as a treasure by the Western Regions as a tribute to the imperial court in history, and it is also one of the most frequently used tonic drugs in the prescriptions for tonifying the kidney and strengthening yang in the past dynasties. "Materia Medica Classics": Cistanche deserticola, the key medicine for nourishing the kidney and nourishing the essence and blood, the qi is slightly warm, and it is said that those who think it is hot are mistaken. Sweet can remove heat and nourish the middle, acid can enter the liver, salty can nourish the kidney, t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A61K36/81A61P1/14A61P11/00A61P11/14
CPCC12G3/02A61K36/258A61K36/48A61K36/57A61K36/64A61K36/73A61K36/81A61K2300/00
Inventor 余芳
Owner 芜湖市三山区绿色食品产业协会
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