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

Dendrobium officinale leaf fermented wine and preparation method thereof

A technology of Dendrobium officinale and fermented wine, which is applied in the preparation of alcoholic beverages, biochemical equipment and methods, microorganism-based methods, etc., to achieve the effects of smooth and mellow taste, mellow wine taste, and improving phagocytosis activity

Inactive Publication Date: 2018-07-06
SOUTH CHINA AGRI UNIV
View PDF6 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to overcome the defects of the current similar frontier technology, disclose a kind of dendrobium candidum leaf fermented wine and its preparation method

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Dendrobium candidum leaf fermented wine of the present invention is formed by the following components and the proportioning by weight:

[0019] Dendrobium candidum fresh leaves 130, olive fruit 1.5, white sugar 150, bacteria powder 0.12, distilled water 650;

[0020] The bacteria powder is made of Lactobacillus plantarum: Rhamnosus: Lactobacillus DU-106: Yeast: NaCl: Glucose: Inulin: Anti-digestive dextrin according to 1:1:10:110:30:300:15:45 Ratio of bacterial species and nutrient composition;

[0021] The preparation method of above-mentioned dendrobium candidum leaf fermented wine is:

[0022] a. Raw material selection: choose 2-year-old freshly picked fresh leaves of Dendrobium officinale and wash them for later use, and choose fresh olive fruit to cut into pieces for later use;

[0023] b. scalding in boiling water: put the fresh leaves of Dendrobium officinale into 100°C boiling water and scald for 15 seconds, then pack into a sterilized fermenter;

[0024] c....

Embodiment 2

[0031] Dendrobium candidum fermented wine of the present invention is formed by the following components and parts by weight proportioning:

[0032] Dendrobium candidum fresh leaves 80, olive fruit 5.5, white sugar 200, bacterial powder 0.18, distilled water 700; the bacterial powder is made of Lactobacillus plantarum: Rhamnobacterium: Lactobacillus DU-106: Yeast: NaCl: Glucose: Inulin: Anti-digestive dextrin is composed of bacteria and nutrients in a ratio of 1:1:10:110:30:300:15:45;

[0033] The preparation method of above-mentioned Dendrobium candidum fermented wine is:

[0034] a. Raw material selection: select 3-year-old freshly picked fresh leaves of Dendrobium officinale and wash them for later use, and choose fresh olive fruit to cut into pieces for later use;

[0035] b. scalding in boiling water: put the fresh leaves of Dendrobium officinale into 100°C boiling water and scald for 20 seconds, then pack into a sterilized fermenter;

[0036] c. Preparation of liquor: ...

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

No PUM Login to View More

Abstract

The invention discloses dendrobium officinale leaf fermented wine which is prepared from fresh dendrobium officinale leaves, olive fruits, white granulated sugar, bacteria powder and distilled water according to certain weight part proportions, wherein the bacteria powder is prepared by mixing lactobacillus plantarum, rhamnose bacteria, lactic acid bacteria DU-106, saccharomycetes, NaCl, glucose,inulin and dietary fiber according to proportions. The preparation method of the dendrobium officinale leaf fermented wine comprises the following steps: raw material selection; blanching with boiledwater; preparation of alcohol liquid; diastatic fermentation; aging fermentation; clarification and degerming; distillation of the alcohol liquid to obtain the dendrobium officinale leaf fermented wine. The dendrobium officinale leaf fermented wine has mellow wine flavor. Tastes smooth and mellow, and has sour-sweet and tasty taste; the wine is light pink, clarified, stable and uniform. The dendrobium officinale leaf fermented wine has nutritional effects of the fresh dendrobium officinale leaves, and also has physiological and health-care effects achieved by fermentation and metabolism of lactic acid-production bacillus and saccharomyces cerevisiae. The alcohol content is 6 to 15 percent, the total acid content is 0.5 to 1.5 percent, and the polysaccharide content is 0.5 to 0.8 percent. The dendrobium officinale leaf fermented wine has an outstanding immunobiological activity; the phagocytosis activity of RAW 264.7 mice macrophage and the secretion volume of relevant immunocytokines can be improved.

Description

technical field [0001] The invention relates to a fermented wine, in particular to a dendrobium candidum leaf fermented wine and a preparation method thereof, belonging to the field of nutrition and health food. Background technique [0002] Dendrobium officinale is recorded in the "Pharmacopoeia of the People's Republic of China" 2000 edition. It is an important traditional Chinese medicinal material in my country. It ranks first among the "Nine Chinese Immortal Herbs" because of its special living environment and outstanding nourishing effect. Chinese medicine studies have shown that Dendrobium officinale has the functions of promoting body fluid and nourishing stomach, nourishing yin and strengthening kidney, relieving cough and moistening lung, nourishing liver and improving eyesight. Pharmacological studies have shown that the main components of Dendrobium candidum are polysaccharides and alkaloids. The polysaccharide components and the medicinal effects of Dendrobium c...

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): C12G3/02C12H1/07C12R1/865C12R1/25
CPCC12G3/02C12H1/063
Inventor 杜冰田文妮蒋卓肖南黎攀梁钻好马晓伟代文豪曾丽萍温嘉敏黄剑钊
Owner SOUTH CHINA AGRI UNIV
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