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A kind of preparation technology of live ginseng wine

A preparation process and ginseng technology, applied in the field of functional wine, can solve the problems of inhibiting the pharmacological activity of drugs, the medicinal value of ginseng is not fully reflected, etc., and achieve the effects of invigorating spirit, improving human immunity, and having a clear appearance.

Active Publication Date: 2020-09-22
张明志
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this process, ginseng is crushed into ultrafine powder, which can increase the leaching speed of active ingredients to a certain extent, but because ginseng is basically dead, the active ingredients in it are significantly reduced compared with live ginseng, and the pharmacological activity of the drug is inhibited to a certain extent. The medicinal value of ginseng is still not fully reflected

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The present embodiment provides a kind of preparation technology of live ginseng wine comprising:

[0030] 1) the wine with a brewing degree of 42° is used as the base wine;

[0031] 2) Select high-quality fresh ginseng from Changbai Mountain that is 3 years old, wash it with clean water, drain it, and plant 2 / 3 of the ginseng roots in the clay pot soil, water it once until the soil is moist, and move the pottery pot to the ground in the dormant cellar , the temperature in the pit is 5°C, the humidity is 50%, and the alcohol concentration in the pit is 1000mL / m 3 After 90 days, take the ginseng out of the clay pot, wash it with water and drain it;

[0032] 3) soak the ginseng obtained in step 2) completely in the base wine brewed in step 1), wherein the weight of ginseng and the volume ratio of the base wine are 0.03g / mL, and after sealing for 120 days, the total acid of the soaking solution is prepared as 0.3g / L, the total fat is adjusted to 0.9g / L, and the alcohol c...

Embodiment 2

[0036] The present embodiment provides a kind of preparation technology of live ginseng wine comprising:

[0037] 1) the wine with a brewing degree of 46° is used as the base wine;

[0038] 2) Select 4-year-old high-quality fresh ginseng from Changbai Mountain, wash it with clean water, drain it, and plant 2 / 3 of the ginseng roots in the clay pot soil, water it once until the soil is moist, and move the pottery pot to the ground in the dormant cellar , the temperature in the pit is 8°C, the humidity is 60%, and the alcohol concentration in the pit is 1200 mL / m 3 After 90 days, take the ginseng out of the clay pot, wash it with water and drain it;

[0039] 3) Soak the ginseng obtained in step 2) completely in the base wine brewed in step 1), wherein the volume ratio of the total amount of ginseng to the base wine is 0.04g / mL, after soaking for 110 days, prepare the total acid of the soaking liquid 0.4g / L, the total fat is adjusted to 1g / L, and the alcohol content is adjusted ...

Embodiment 3

[0043] The present embodiment provides a kind of preparation technology of live ginseng wine comprising:

[0044] 1) the wine with a brewing degree of 50° is used as the base wine;

[0045] 2) Select 5-year-old high-quality fresh ginseng from Changbai Mountain, wash it with clean water, drain it, and plant 2 / 3 of the ginseng roots in the clay pot soil, water it once until the soil is moist, and move the pottery pot to the ground in the dormant cellar , the temperature in the pit is 10°C, the humidity is 65%, and the alcohol concentration in the pit is 1500 mL / m 3 After 100 days, take the ginseng out of the clay pot, wash it with water and drain it;

[0046]3) Soak the ginseng obtained in step 2) completely in the base wine brewed in step 1), wherein the volume ratio of the total amount of ginseng to the base wine is 0.03g / mL, after soaking for 100 days, prepare the total acid of the soaking liquid The total fat is 0.6g / L, the total fat is adjusted to 1.2g / L, and the alcohol ...

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Abstract

The invention discloses a living ginseng liquor preparation technology which comprises the following steps that a liquor with a degree being 42-60 is brewed as a base liquor by taking plants as a rawmaterial, a ginseng is pretreated, the ginseng is primarily soaked, the contents of total acid and total ester of an obtained soak solution are regulated, the ginseng is secondarily soaked, and after8-12 months, buds of root hairs and a neck part of the ginseng sprout. The prepared living ginseng liquor is clear, transparent, glittering and translucent, is strong in ginseng fragrance, mellow in taste, harmonized in ginseng fragrance and liquor fragrance and mild in alcoholic strength, has the content of total ginsenoside larger than or equal to 0.04 percent and has the efficacy of tonifying middle-jiao and qi, boosting spirit, stimulating appetite strengthening spleen and building body after being drunk by an ordinary person for a long time.

Description

technical field [0001] The invention relates to the technical field of functional wine, in particular to a preparation process and application of living ginseng wine. Background technique [0002] Ginseng (Radix Gingseng) is the dried root of Panax ffflseng C.A.Meyer, a plant of the Araliaceae family. , known as the "King of Herbs", its main active ingredients are saponins (such as ginsenoside Re, Rg1, Rb1, etc.). Among them, Rg1 has various functions such as anti-aging, anti-oxidation, improving immunity and enhancing memory; Rb1 has the functions of central nervous system inhibition, reducing intracellular calcium, anti-oxidation, scavenging free radicals and improving myocardial ischemia-reperfusion injury, etc. Both have strong antitumor activity. Saponins in ginseng are the main active ingredients of ginseng, especially Rg3 and Rh2 can induce differentiation and inhibit apoptosis of liver cancer cells, and also have certain effects on the proliferation inhibition and ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/055A61K36/258A61P1/00
CPCA61K36/258C12G3/04
Inventor 王永伟张明志
Owner 张明志
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