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Preparation method of rhizoma polygonati wine

A Polygonatum chinensis, steaming technology, applied in the preparation of alcoholic beverages, pharmaceutical formulations, medical preparations containing active ingredients, etc. problem, to achieve the effect of enhancing immunity, simple production process and low alcohol content

Inactive Publication Date: 2018-07-24
胡江飞
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing Polygonum Rhizoma Polygonatum wine has a simple process, which is obtained by compounding Chinese herbal medicines such as beneficial to human health or relaxing tendons and activating blood circulation, expelling rheumatism, strengthening kidney yang, etc., and soaking in white wine, and white wine is easy to intoxicate, and it is easy to have a headache after waking up. , there are certain limitations in adapting to the crowd; and there are few types of health wine for beauty and beauty in the market, and the beauty products with a large share are mainly wine and health wine made with aloe as the main component. The production process of this type of health wine complex, and these health wines have no obvious effect on beautifying the skin, anti-fatigue, and moisturizing the heart and lung

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of Huang Jing wine preparation method, comprises the following steps:

[0017] a. choose 200 parts of fresh sealwort, wash and dry, and 8000 parts of glutinous rice wine;

[0018] b. Put the fresh sealwort into a steamer and steam it at a temperature of 92°C±2 for 30 minutes, then cool it naturally and put it in the sun to dry; cycle steam and dry for 9 times and slice it;

[0019] c. Weigh 3g of Angelica sinensis, 5g of Codonopsis pilosula, 5g of Poria cocos, 3g of Chuanqiong, 3g of white peony, 5g of astragalus, and 6g of cinnamon, and put them into a cloth bag, and soak the bag in glutinous rice wine for 25min, then heat to 70°C±5, Heating for 20min;

[0020] d. Add Polygonatum tablets obtained in step b after heating in step c, and add 40 parts of white wine, stir evenly, cool naturally and store in a sealed seal at 16°C±2 for 120 hours.

Embodiment 2

[0022] A kind of Huang Jing wine preparation method, comprises the following steps:

[0023] a. choose 200 parts of fresh sealwort, wash and dry, and 8000 parts of glutinous rice wine;

[0024] b. Steam the fresh sealwort in a steamer at a temperature of 92°C±2 for 20 minutes, then cool it naturally and put it in the sun to dry; cycle steam and dry for 9 times and then slice;

[0025] c. Weigh 4g of Angelica, 6g of Codonopsis, 6g of Poria, 4g of Chuanqiong, 4g of Paeoniae Alba, 6g of Astragalus, and 8g of Cinnamon, put them into a cloth bag, and soak the bag in glutinous rice wine for 20-30 minutes, and add 100 parts of rock sugar , and then heated to 70 ° C ± 5, heated for 15 minutes;

[0026] d. Add Polygonatum tablets obtained in step b after heating in step c, and add 40 parts of white wine, stir evenly, after natural cooling, add 80 parts of wolfberry and stir evenly. Sealed storage, storage temperature 16 ℃ ± 2, time 120h.

Embodiment 3

[0028] A kind of Huang Jing wine preparation method, comprises the following steps:

[0029] a. choose 200 parts of fresh sealwort, wash and dry, and 8000 parts of glutinous rice wine;

[0030] b. Steam the fresh sealwort in a steamer at a temperature of 95°C for 20 minutes, then cool it naturally and put it in the sun to dry; cycle steam and dry for 9 times and then slice;

[0031] c. Weigh 3g of angelica, 5g of codonopsis, 5g of poria cocos, 3g of Chuanqiong, 3g of white peony, 5g of astragalus, and 7g of cinnamon, and put them into a cloth bag, and soak the bag in glutinous rice wine for 20-30 minutes, and add 100 parts of rock sugar , and then heated to 75°C for 15min;

[0032] d. Add the Polygonatum tablets obtained in step b after heating in step c, and add 30 parts of white wine, stir evenly, after natural cooling, add 60 parts of hawthorn and stir evenly, then seal and store at 15°C for 120h.

[0033] The Rhizoma Rhizoma Polygonum Essence wine produced by the inventi...

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PUM

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Abstract

The invention relates to a preparation method of rhizoma polygonati wine. The rhizoma polygonati wine is brewed by the processes of soaking in glutinous rice wine, steaming, drying in the sun, and thelike. The rhizoma polygonati wine prepared by the method has the effects of replenishing blood and activating blood, enhancing immunity, reducing the blood pressure as well as maintaining beauty andkeeping young, and the glutinous rice wine is soft in mouth feel and low in alcohol content, so that the rhizoma polygonati wine is suitable for most people to drink; furthermore, the preparation method is simple in process and is conveniently home-brewed by public.

Description

technical field [0001] The invention relates to a method for preparing health-care wine, in particular to a preparation process of Huangjing wine. Background technique [0002] Polygonatum is sweet in nature and tastes refreshing. Its rhizomes are thick and fleshy, containing a lot of starch, sugar, fat, protein, carotene, vitamins and other nutrients. Raw food and stewed food can not only shock but also have the purpose of fitness, which can make people strong Doubling, filling muscles, and strengthening bone marrow are very beneficial to the body. [0003] At the same time, from the perspective of traditional Chinese medicine, Polygonatum is mild in taste and dry in nature, and enters the spleen, lung, and kidney meridians. Huangjing bubble wine has the effect of benefiting qi and nourishing blood. Because it is rich in various nutrients, it has high medicinal value for blood-deficiency constitutions, such as dizziness, insomnia, palpitations, pale complexion or chlorosis...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04C12G3/06A61K36/8969A61P7/06A61P37/04A61P9/12A61P1/14
CPCA61K36/076A61K36/232A61K36/236A61K36/344A61K36/481A61K36/54A61K36/65A61K36/71A61K36/734A61K36/815A61K36/8969C12G3/04C12G3/06A61K2300/00
Inventor 胡江飞
Owner 胡江飞
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