Ginseng antler alcoholic drink and preparation method thereof

A technology of ginseng dew wine and dew wine, which is applied in ginseng dew wine and its preparation method and its preparation field, which can solve the problems of inconvenient drinking, inability to nourish the five internal organs, invigorate the spleen and replenish qi, and complex production process, so as to achieve good health and health care Function, regulation of human immunity, effect of broad market prospects

Inactive Publication Date: 2019-01-18
山东恒糅酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In response to this situation, there are currently many wines on the market that enhance the body’s immunity, but most of these wines are made of food materials such as sealwort and longan, and none of them have the ideal function of nourishing the five internal organs and nourishing the spleen and Qi. On the other hand, The production process of these wines is complicated, and the use requirements are cumbersome, which is extremely inconvenient to drink and cannot be widely promoted in the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A ginseng dew wine is prepared from the following raw materials in parts by weight: 20 parts of ginseng, 30 parts of deer antler, 6 parts of wolfberry, 16 parts of jujube and 80 parts of brown sugar.

[0025] In this embodiment, the wolfberry, ginseng, jujube and brown sugar need to be made into enzymes first, and the strains used for fermentation are Ganoderma lucidum strains. The specific preparation method of the enzymes is as follows:

[0026] 1) Weigh wolfberry, ginseng, and jujube by weight, cut ginseng and jujube into thin slices after cleaning and drying, and grind wolfberry into a drug slurry;

[0027] 2) Take brown sugar, add pure water 6 times the total weight of brown sugar, sterilize under high temperature and high pressure, cool to room temperature, then add Ganoderma lucidum strain, put it in a constant temperature box with a culture temperature of 24°C, and cultivate it on a shaking table for 72 hours, that is Obtain activated fermentation strains;

[0...

Embodiment 2

[0036] A ginseng dew wine is prepared from the following raw materials in parts by weight: 60 parts of ginseng, 80 parts of deer antler, 10 parts of wolfberry, 20 parts of jujube and 120 parts of brown sugar.

[0037] In this embodiment, the wolfberry, ginseng, jujube and brown sugar need to be made into enzymes first, and the strains used for fermentation are Ganoderma lucidum strains. The specific preparation method of the enzymes is as follows:

[0038] 1) Weigh wolfberry, ginseng, and jujube by weight, cut ginseng and jujube into thin slices after cleaning and drying, and grind wolfberry into a drug slurry;

[0039] 2) Take brown sugar, add pure water 10 times the total weight of brown sugar, sterilize under high temperature and high pressure, cool to room temperature, then add Ganoderma lucidum strain, put it in a constant temperature box with a culture temperature of 28°C, and cultivate it on a shaking table for 96 hours, that is Obtain activated fermentation strains;

...

Embodiment 3

[0048] The ginseng antler wine is prepared from the following raw materials in parts by weight: 30 parts of ginseng, 40 parts of deer antler, 7 parts of wolfberry, 17 parts of jujube and 90 parts of brown sugar.

[0049] In this embodiment, the wolfberry, ginseng, jujube and brown sugar need to be made into enzymes first, and the strains used for fermentation are Ganoderma lucidum strains. The specific preparation method of the enzymes is as follows:

[0050] 1) Weigh wolfberry, ginseng, and jujube by weight, cut ginseng and jujube into thin slices after cleaning and drying, and grind wolfberry into a drug slurry;

[0051] 2) Take brown sugar, add pure water 7 times the total weight of brown sugar, sterilize under high temperature and high pressure, cool to room temperature, then add Ganoderma lucidum strain, put it in a constant temperature box with a culture temperature of 25°C, and cultivate it on a shaking table for 75 hours, that is Obtain activated fermentation strains; ...

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PUM

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Abstract

The invention discloses a ginseng antler alcoholic drink, which is prepared from the following raw materials in parts by weight: ginseng 20-60 parts, pilose antler 30-80 parts, wolfberry 6-10 parts, 16-20 parts of jujube, brown sugar 80- 120 parts. The invention also discloses a preparation method of the ginseng antler dew wine. The dew wine prepared by the invention contains ginseng, velvet antler and other medicinal materials which are of great help to human body, can effectively regulate human immunity, and the ginseng components have good health preservation and health care functions, andare convenient to use, can be drunk directly only, can meet the needs of the broad masses of people, and has broad market prospects.

Description

technical field [0001] The invention relates to the technical field of health-care wine, in particular to a ginseng dew wine and a preparation method thereof. Background technique [0002] With the development of society and the advancement of science and technology, people's pace of life is getting faster and faster, and the pressure from society and work is increasing. In addition, people usually do not pay attention to physical exercise, which can easily lead to a decline in immunity and a change in resistance. Poor, in this case, people will have unhealthy symptoms such as colds, infections, fatigue and weakness. In response to this situation, there are currently many wines on the market that enhance the body’s immunity, but most of these wines are made of food materials such as sealwort and longan, and none of them have the ideal function of nourishing the five internal organs and nourishing the spleen and Qi. On the other hand, The production process of these wines is...

Claims

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Application Information

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IPC IPC(8): C12G3/055A61K36/815A61P1/14A61K35/32
CPCC12G3/04A61K35/32A61K36/258A61K36/725A61K36/815A61P1/14A61K2300/00
Inventor 崔烓堃
Owner 山东恒糅酒业有限公司
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