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Borage wine and preparation method thereof

The technology of borage and colored glass is applied in the preparation of alcoholic beverages, pharmaceutical formulations, medical preparations containing active ingredients, etc. Good therapeutic effect, lowering blood pressure, lowering blood viscosity

Inactive Publication Date: 2018-01-12
贵州布依深泉养殖专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] At present, the application of borage is mainly to make essential oil or eat it directly. At present, essential oil is not accepted by the public in our country, and the application population is relatively narrow, and there is no habit of using borage in our country, which makes it difficult to promote borage in our country and cannot be fully utilized. of which nutritional value

Method used

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  • Borage wine and preparation method thereof
  • Borage wine and preparation method thereof
  • Borage wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Weigh 85kg of borage, 12.5kg of Cassia, 26kg of sugar beet, 21kg of dandelion, 27kg of medlar, 240kg of sorghum, 60kg of glutinous rice, 2.5kg of koji, and 240kg of water, and prepare as follows:

[0035] (1) Wash the grain and dry it, mix it with water, soak for 46 hours, and wash and dry the borage, cassia, sugar beet, dandelion, and wolfberry;

[0036] (2) Remove the grain from the water, drain the excess water, steam it over water, add borage, cassia, beet, dandelion, and wolfberry while it is hot, mix well, and cool to 33℃ naturally;

[0037] (3) Add the cooled grain and other raw materials to the fermentation tank, add the koji, stir again, and then ferment for 45 hours at 30°C for preliminary fermentation;

[0038] (5) After the initial fermentation, stir the bottom material evenly, and ferment for 35 days at 25°C;

[0039] (7) Distillation is carried out after the fermentation is finished, the wine liquor obtained by distillation of the head, middle and tail sections is c...

Embodiment 2

[0042] Weigh 80kg of borage, 10kg of Cassia, 24kg of sugar beet, 18kg of dandelion, 25kg of medlar, 280kg of grain, 2kg of distiller's yeast, and 220kg of water, and prepare as follows:

[0043] (1) Wash the grain and dry it, mix it with water, soak it for 44 hours, and wash and dry the borage, cassia, beet, dandelion, and wolfberry;

[0044] (2) Remove the grain from the water, drain the excess water, steam it over water, add borage, cassia, beet, dandelion, and wolfberry while it is hot, mix well, and cool to 32°C naturally;

[0045] (3) Add the cooled grains and other raw materials into the fermentation tank, add the koji, stir again, and then ferment for 40 hours at 25°C for the initial fermentation;

[0046] (5) After the initial fermentation, stir the bottom material evenly, and ferment for 30 days at 20°C;

[0047] (7) Distillation is carried out after the fermentation is finished, the wine liquor obtained by distillation of the head, middle and tail sections is collected separat...

Embodiment 3

[0050] Weigh 90kg of borage, 15kg of Cassia, 28kg of sugar beet, 24kg of dandelion, 29kg of wolfberry, 320kg of grain, 3kg of koji, and 260kg of water, and prepare as follows:

[0051] (1) Wash the grain and dry it, mix it with water, soak for 48h, and wash and dry the borage, cassia, beet, dandelion, and wolfberry;

[0052] (2) Remove the grain from the water, drain the excess water, steam it over water, add borage, cassia, beet, dandelion, and wolfberry while it is hot, mix well, and cool to 34℃ naturally;

[0053] (3) Add the cooled grains and other raw materials into the fermentation tank, add the koji, stir again, and then ferment for 50 hours at 35°C in a closed fermentation for preliminary fermentation;

[0054] (5) After the preliminary fermentation, stir the bottom material evenly, and ferment for 40 days at 30°C;

[0055] (7) Distillation is carried out after the fermentation is finished, the wine liquor obtained by distillation of the head, middle and tail sections is collect...

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Abstract

The invention relates to the technical field of wine brewing, in particular to borage wine and a preparation method thereof. The borage wine is prepared by jointly fermenting borage and Chinese medicinal herbs like cassia tora, beet, dandelion and fructus lycii as well as grain, effects of borage on detoxifying and regulating immunity are brought into full play, multiple unsaturated fatty acids like gamma-linolenic acid (GLA), prostaglandin PGE1 and omega-6 linolenic acid and various vitamins contained in borage are fully utilized, and liver-protecting Chinese herbal medicine like fructus lycii, cassia tora, beet and dandelion are added, so that influence on liver caused by wine and little hepatotoxicity alkaloid in borage is reduced, nutritional substance content in the wine is increased,and the borage wine can dilate blood vessels, lower blood pressure and blood viscosity and protect cardiovascular vessels. The borage wine has good treatment effect on symptoms like pre-menstrual syndrome (PMS) of women and climacteric endocrine disorder.

Description

Technical field [0001] The invention relates to the technical field of wine brewing, in particular to a borage wine and a preparation method thereof. Background technique [0002] Borage, an annual herbaceous plant of the Boraginaceae family, has a slight cucumber fragrance. It is native to the coast of the Eastern Mediterranean and Asia Minor, and is now widely cultivated in Europe and North America. It can be used as a nectar plant. Fresh leaves are used as vegetables in Europe. Fresh and dried leaves can also be used to season stews, soups and beverages. [0003] Borage contains mucilage, tannins and a very small amount of hepatotoxic alkaloids. Seed oil contains up to 24% gamma-linolenic acid. Borage is a medicinal herb that has been used by Europeans for 700 years. Borage has many medical values. For many years, the folks have been circulating a variety of therapeutic effects of borage. Later, people discovered that its seeds contain high amounts of γ -Linolenic acid (GLA),...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A61K36/815A61P9/12A61P9/00A61P15/00A61P3/00
Inventor 王朝志王廷灿
Owner 贵州布依深泉养殖专业合作社
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