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Jasmine-fragrance liver-protecting healthy wine as well as preparation method thereof

A technology for jasmine fragrance and health-preserving wine, applied in the field of winemaking, can solve problems such as unsatisfactory effects, and achieve the effects of promoting liver cell repair and liver cell regeneration, improving immunity, and strengthening internal organs.

Inactive Publication Date: 2018-12-18
侯军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Health wine has received a lot of attention as a wine that has nutritional value and plays a role in health care. However, at present, there are many health wine products on the market, but the effect is not satisfactory

Method used

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  • Jasmine-fragrance liver-protecting healthy wine as well as preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A jasmine-flavored liver-protecting and health-preserving wine consists of the following components as raw materials: jasmine, wolfberry, ginseng, poria cocos, hawthorn, papaya, honeysuckle, white wine and honey. Specifically, the composition of raw materials in parts by weight of the jasmine-flavored liver-protecting and health-preserving wine is as follows: 30 parts of jasmine, 8 parts of wolfberry, 5 parts of ginseng, 3 parts of poria cocos, 4 parts of hawthorn, 6 parts of papaya, 7 parts of honeysuckle, and 300 parts of white wine. 13 parts of honey, 400 parts of purified water.

[0029] Further, the jasmine and honeysuckle are sent to a drying bed for drying, the drying temperature is 80°C under hot air, and dried for 3 hours, the moisture content of the dried jasmine and honeysuckle is less than 5%, and they are crushed into 10mm debris by a crusher to obtain Floral Blend A.

[0030] Further, the wolfberry, ginseng, poria cocos, and hawthorn are respectively subj...

Embodiment 2

[0044] A jasmine-flavored liver-protecting and health-preserving wine consists of the following components as raw materials: jasmine, wolfberry, ginseng, poria cocos, hawthorn, papaya, honeysuckle, white wine and honey. Specifically, the composition of raw materials in parts by weight of the jasmine-flavored liver-protecting and health-preserving wine is as follows: 50 parts of jasmine, 14 parts of wolfberry, 11 parts of ginseng, 9 parts of poria cocos, 10 parts of hawthorn, 12 parts of papaya, 13 parts of honeysuckle, 500 parts of white wine 27 parts of honey, 600 parts of purified water.

[0045]Further, the jasmine and honeysuckle are sent to a drying bed for drying, the drying temperature is 95° C. under hot air, and dried for 5 hours. The moisture content of the dried jasmine and honeysuckle is less than 5%, and they are crushed into 30mm debris by a crusher to obtain Floral Blend A.

[0046] Further, the wolfberry, ginseng, poria cocos, and hawthorn are respectively sub...

Embodiment 3

[0060] A jasmine-flavored liver-protecting and health-preserving wine consists of the following components as raw materials: jasmine, wolfberry, ginseng, poria cocos, hawthorn, papaya, honeysuckle, white wine and honey. Specifically, the raw material composition of the jasmine-flavored liver-protecting and health-preserving wine is as follows: 40 parts of jasmine, 11 parts of wolfberry, 8 parts of ginseng, 6 parts of poria cocos, 7 parts of hawthorn, 9 parts of papaya, 10 parts of honeysuckle, 400 parts of white wine 20 parts of honey, 500 parts of purified water.

[0061] Further, the jasmine and honeysuckle are sent to a drying bed for drying, the drying temperature is 87°C under hot air, and dried for 4 hours, the moisture content of the dried jasmine and honeysuckle is less than 5%, and they are broken into 20mm debris by a crusher to obtain Floral Blend A.

[0062] Further, the wolfberry, ginseng, poria cocos, and hawthorn are respectively subjected to low-temperature fr...

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Abstract

The invention discloses jasmine-fragrance liver-protecting healthy wine as well as a preparation method thereof, which belongs to the technical field of brewing. The jasmine-fragrance liver-protectinghealthy wine is prepared from the following raw materials: jasmine flowers, fructus lycii, radix ginseng, poria cocos, fructus crataegihawthorn, papaya, flos lonicerae, Baijiu, honey and pure water;and the jasmine-fragrance liver-protecting healthy wine is prepared by drying, crushing, extracting, concentrating, refining, and blending the fresh jasmine flowers, fructus lycii, radixginseng, floslonicerae, poria cocos, hawthornfructuscrataegi, papaya and Baijiu; and the fragrance of the jasmine flowers can be maximally reserved, the original color, fragrance, color and shape of the low-temperature freeze-dried fructus lycii, radix ginseng, poria cocos and hawthorn fructus crataegican be maintained, the active ingredients can be maximally reserved. After the extraction concentration and refining, the paste-shaped extract can be obtained by adding honey; and after the paste-shaped extract is blended with Baijiu, the jasmine-fragrance liver-protecting healthy wine can be prepared and hasthe efficacies for improving the immunity, strengthening the internal organs, prolonging the life, resisting the senility, reducing the blood glucose and blood fat, resisting the fatigue, protectingthe liver and nourishing the stomach, can promote the liver cell restoration and liver cell regeneration, and can prevent the fatty liver.

Description

technical field [0001] The invention relates to the technical field of wine making, in particular to a jasmine-flavored liver-protecting and health-preserving wine and a preparation method thereof. Background technique [0002] With the rapid development of economy, interpersonal communication is getting closer and more frequent. Wine has always been a must for people to add to the fun and socialize. Moderate drinking is beneficial to the health of the human body, but excessive drinking can cause serious harm to the body, and even lead to alcohol dependence or alcoholism. The liver is the main organ for ethanol metabolism. More than 90% of ethanol is catabolized in the liver, and only a very small amount of about 10%-20% is excreted from the urine and lungs through the kidneys. The toxicity of ethanol to the liver is manifested in: One is to reduce the liver's metabolism of fatty acids, which will cause fat deposition in the liver and cause fatty liver. The second is that...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04A61K36/815A61P1/16
CPCA61K35/644A61K36/076A61K36/258A61K36/355A61K36/63A61K36/732A61K36/734A61K36/815C12G3/04A61K2300/00
Inventor 侯军
Owner 侯军
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