Traditional Chinese medicine composition co-fermented rice wine and preparation method thereof
A composition and co-fermentation technology, which is applied in the field of wine making, can solve the problems of traditional Chinese medicine taste, inability to combine, and rice wine that cannot fully exert its health care effect.
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Embodiment 1
[0041] A method for preparing Chinese medicine composition co-fermented rice wine, comprising the following steps:
[0042] S1. Preparation of sea cucumber enzymatic hydrolysis solution: remove internal organs of sea cucumber, weigh them, wash them with clean water, crush them, soak each 100g of sea cucumbers in 350g of water for 12 hours, and colloidize them for 10 minutes to obtain sea cucumber liquid, add water 100 times the weight of sea cucumber liquid , then add 8% neutral protease of sea cucumber liquid weight, enzymolyze at pH 7.5, temperature 50°C for 2h, inactivate enzyme at 100°C for 10min, cool, pressurize and filter with diatomaceous earth, collect the filtrate to obtain sea cucumber enzymatic solution;
[0043] S2. Preparation of compound activating enzyme: mix cellulase, protease, pectinase, amylase in a weight ratio of 2:1:1:0.5, add cellulase, protease, pectinase, amylase mixture weight 10 After doubling the amount of water, activate at 40°C for 30 minutes ...
Embodiment 2
[0049] A method for preparing Chinese medicine composition co-fermented rice wine, comprising the following steps:
[0050] S1. Preparation of sea cucumber enzymatic hydrolysis solution: take out the internal organs of sea cucumber, weigh them, wash them with clean water, crush them, soak each 100g of sea cucumbers in 400g of water for 10 hours, and colloidize them for 15 minutes to obtain sea cucumber liquid, add water 95 times the weight of the sea cucumber liquid , then add 7.5% neutral protease based on the weight of the sea cucumber liquid, enzymatically hydrolyze for 2.5 hours at a pH value of 7.0 and a temperature of 60° C., inactivate the enzyme at 95° C. for 15 minutes, cool, pressurize and filter with diatomaceous earth, and collect the filtrate. Obtain sea cucumber enzymatic solution;
[0051] S2. Preparation of compound activating enzyme: mix cellulase, protease, pectinase, amylase in a weight ratio of 2:1.5:2:1, add cellulase, protease, pectinase, amylase mixture ...
Embodiment 3
[0057] A method for preparing Chinese medicine composition co-fermented rice wine, comprising the following steps:
[0058] S1. Preparation of sea cucumber enzymatic hydrolysis solution: remove internal organs of sea cucumber, weigh them, wash them with clean water, crush them, soak each 100g of sea cucumbers in 350g of water for 12 hours, and colloidize them for 10 minutes to obtain sea cucumber liquid, add water 100 times the weight of sea cucumber liquid , then add 8% neutral protease of sea cucumber liquid weight, enzymolyze at pH 7.5, temperature 50°C for 2h, inactivate enzyme at 100°C for 10min, cool, pressurize and filter with diatomaceous earth, collect the filtrate to obtain sea cucumber enzymatic solution;
[0059] S2. Preparation of compound activating enzyme: mix cellulase, protease, pectinase, and amylase in a weight ratio of 3:1.5:1:1.5, add cellulase, protease, pectinase, and amylase mixture weight 10 After doubling the amount of water, activate at 40°C for 3...
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