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Active ginseng-prickly pear fermented wine and preparation method thereof

A technology of cactus fruit and fermented wine, which is applied in the field of health wine, can solve the problems of unfavorable separation and purification of ginsenosides, severe chemical reactions that are difficult to control, and many by-products, so as to improve bioavailability, functionality, and alcohol content low effect

Inactive Publication Date: 2018-04-13
CHANGCHUN UNIV OF CHINESE MEDICINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The chemical reaction is violent and difficult to control, and there are many by-products. The obtained ginsenosides are not conducive to separation and purification, and the organic solvents used in conversion are harmful to the human body.

Method used

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  • Active ginseng-prickly pear fermented wine and preparation method thereof
  • Active ginseng-prickly pear fermented wine and preparation method thereof
  • Active ginseng-prickly pear fermented wine and preparation method thereof

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preparation example Construction

[0031] The method for preparing ginseng cactus fruit fermented wine of the present invention has the following steps:

[0032] According to the ratio, take cleaned fresh ginseng and cactus fruit separately, cut the fresh ginseng into slices about 2-3mm, add 2-3 times the mass of water to beaten, preferably deionized water to obtain fresh ginseng pulp, and peel the cactus fruit After removing the thorns, add 2-3 times the mass of water for beating, preferably deionized water, to obtain cactus pulp, and mix the fresh ginseng pulp and cactus pulp to obtain a mixed pulp;

[0033] In step (1), when the mass ratio of fresh people participating in cactus fruits is within the range of 1:(1-6), 27 ginsenosides are detected; when the quality ratio of fresh people participating in cactus fruits is higher than 1:1, 23 kinds of ginsenosides were detected; when the quality of fresh people participating in the cactus fruit was lower than 1:6, 22 kinds of ginsenosides were detected, and no ginseno...

Embodiment 1

[0044] Ginseng cactus fruit fermented wine, based on 100mL, contains 9g of fresh ginseng, 18g of cactus fruit, the balance is deionized water, total saponins in the fermented wine ≥100mg / 100mL, total anthocyanins ≥9mg / 100mL, rare ginsenoside Rh1+ Rg2+F2+Rg3+CK+Rh2≥15mg / 100mL, the alcohol content is 5%vol.

[0045] The method for preparing the above-mentioned ginseng cactus fruit fermented wine includes the following steps:

[0046] Take 9g of cleaned fresh ginseng and 18g of cleaned cactus fruit respectively, cut the fresh ginseng into slices about 2-3mm, add 3 times the mass of water to beat to obtain fresh ginseng pulp, after the cactus fruit is peeled and prickly removed, add 2 times the mass of water is beaten to obtain cactus pulp, and the fresh ginseng pulp and cactus pulp are mixed to obtain a mixed pulp; then white sugar is added to the mixed pulp until the total sugar content in the mixed pulp reaches 7 wt%, and the fermentation In the slurry; finally, the Angel wine yeas...

Embodiment 2

[0049] Ginseng cactus fruit fermented wine, based on 100mL, contains 9g of fresh ginseng, 27g of cactus fruit, the balance is deionized water, total saponins in the fermented wine ≥100mg / 100mL, total anthocyanins ≥9mg / 100mL, rare ginsenoside Rh1+ Rg2+F2+Rg3+CK+Rh2≥15mg / 100mL, the alcohol content is 5%vol.

[0050] The method for preparing the above-mentioned ginseng cactus fruit fermented wine includes the following steps:

[0051] Don't take 9g of cleaned fresh ginseng and 27g of cleaned cactus fruit. Cut the fresh ginseng into slices of about 2-3mm. Add 3 times the mass of water to beat to obtain fresh ginseng pulp. After the cactus fruit is peeled and thorns are removed, add 2 times the mass of water is beaten to obtain cactus pulp, and the fresh ginseng pulp and cactus pulp are mixed to obtain a mixed pulp; then white sugar is added to the mixed pulp until the total sugar content in the mixed pulp reaches 8wt% to obtain the fermentation In the slurry; finally, add 1wt‰ of the ...

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Abstract

The invention discloses active ginseng-prickly pear fermented wine and a preparation method thereof, which belong to the technical field of health-care food. The problem of providing the active ginseng-prickly pear fermented wine with physiological activity and an antioxidant function and the preparation method thereof is solved. On a basis of 100mL of the fermented wine, 4.5-9g of fresh ginseng,9-27g of prickly pear and the balance of water are contained; in the fermented wine, the total saponins is equal to or more than 100mg / 100mL, the total anthocyanin is equal to or more than 9mg / 100mL,and the rare ginsenoside Rh1+Rg2+F2+Rg3+CK+Rh2 is equal to or more than 15mg / 100mL; the alcohol content of the fermented wine is 4-6%vol. The fermented wine is low in alcohol content and mellow, freshand fragrant in taste, and is not bitter and astringent; in addition, through the synergistic effect of all the effective ingredients, the fermented wine has obvious health-care effects of enhancingimmunity of human bodies, aging resistance and antioxidant activity.

Description

Technical field [0001] The invention belongs to the technical field of health wine, and specifically relates to an active ginseng cactus fruit fermented wine and a preparation method thereof. Background technique [0002] Since ginseng has been used as a new resource food, it has been widely used in the fields of health food and food due to its remarkable medicinal activity. Ginseng is a perennial herbaceous plant in the Araliaceae family. The most effective component in ginseng is ginsenoside, which has rich biological activities, such as anti-tumor, anti-fatigue, immune system regulation, anti-inflammatory, and anti-aging. [0003] At present, more than one hundred ginsenosides in ginseng have been isolated. Among them, the common ginsenosides are mainly protopanaxadiol type and protopanaxatriol type ginsenosides. The main difference is that the 6-position substituents of the mother core are different. . Studies have shown that the pharmacological activity and medicinal value ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 郑飞越皓陈长宝戴雨霖
Owner CHANGCHUN UNIV OF CHINESE MEDICINE
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