CN101007992A - Health white spirit containing beneficial functional component - Google Patents
Health white spirit containing beneficial functional component Download PDFInfo
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- CN101007992A CN101007992A CN 200710048333 CN200710048333A CN101007992A CN 101007992 A CN101007992 A CN 101007992A CN 200710048333 CN200710048333 CN 200710048333 CN 200710048333 A CN200710048333 A CN 200710048333A CN 101007992 A CN101007992 A CN 101007992A
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Abstract
The invention discloses a health- caring wine containing good effective element. The wine with alcohol degree being 15- 75 (V/V %) comprises maltol, borneo camphor, cedrol, dimethyl trisulfide, dimethyl bisulfide, ligustrazine, daidzein, crust and puerarin, which not only changes wine color, but aslo does not influence waste, no toxic action. The health- care wine can improve bloos circulation, reduce blood pressure, reduce blood fat and promote circulation of qi and relieve pain, resist tumor and cause head pain after excessive drink.
Description
Technical field
The present invention relates to a kind of liquor, particularly relate to a kind of health-care spirit that includes beneficial functional component.
Background technology
Liquor is the peculiar traditional wine kind with long history of China, is called the world's six big liquors with the strong drinks brandy in the world, whisky, vodka, Rum and gin.China's liquor production history is of long standing and well established, and liquor history in several thousand has contained deep cultural deposits.Liquor is carrying human all fine emotions as a kind of carrier, affects daily life, occupies crucial status in people's mind.But since ancient times, people are just got both praise and censure to the evaluation of liquor, claim on the one hand " wine is the length of hundred medicines ", have " promoting blood circulation; moisture looses ", " row medicine gesture is killed hundred evil poison gases ", " removing the wind therapeutic method to keep the adverse qi flowing downward ", " whetting the appetite ", " warming intestines and stomach is driven chill ", effects such as " ending lumbocrural pain "; On the other hand, inappropriate or excessive drinking white spirit also can injure human body, and is particularly serious to liver damage.
Along with human progress, medicine and pharmacology have had new development, and people begin conscious wine to be combined with medicine, and infusion goes out various medicinal liquor with health role, with this purpose that reaches health and cure the disease.In ancient times, come the phenomenon of disease preventing and treating very general, as steep rheum officinale, the bighead atractylodes rhizome, cassia twig, balloonflower root, the Tusu wine of making such as windproof, the product that men and women, old and young must use at the New Year's Eve of being ancient times with wine with medicinal liquor.Modern medicine study shows, uses the steeping in wine medicine, the effective constituent of medicine can not only be dissolved out, and makes the people be easy to absorb, because the alcoholic strength benefaction can be declared promoting blood circulation, can also arrive the position that needs treatment so as to the usefulness of guide drugs, thereby improve drug effect.We can say that the effect of preventing and curing diseases of medicinal liquor has become a undisputable fact.
But, directly soak Chinese medicinal materials to obtain the traditional method of contained functional component with former wine, not only changed the original color and luster of liquor, and make a kind of dense medicinal material taste on the liquor band, not only influence mouthfeel, and some objectionable constituent in the Chinese medicinal materials are brought in the wine.More and more pay close attention to the current society of safety and Health the human consumer, how to utilize the contained beneficial functional component of Chinese medicinal materials, liquor is become do not damage healthy can preventing and curing diseases, can fully satisfy the good beverage of people again, become people and wished the key subjects that solve always traditional liquor mouthfeel hobby.
Summary of the invention
The objective of the invention is: a kind of health-care spirit that includes beneficial functional component is provided, it not only kept traditional liquor style characteristic, but also have certain effect of preventing and curing diseases.
The health-care spirit that includes beneficial functional component of the present invention is characterized in that: at alcoholic strength is in the liquor of 15～75 (V/V%), includes following functional component:
Voitol (C
6H
6O
3), borneol (C
10H
18O), cypress camphor (C
16H
26O), NSC 97324 (C
2H
6S
3), dimethyl disulfide (C
2H
6S
3), Ligustrazine (C
8H
12N
2), soybean isoflavones (C
15H
10O
5), chitin (C
8H
13NO
5), puerarin (C
21H
20O
9).
The health-care spirit that includes beneficial functional component of the present invention is in the liquor of 15～75 (V/V%) at described alcoholic strength, removes to contain: voitol (C
6H
6O
3), borneol (C
10H
18O), cypress camphor (C
16H
26O), NSC 97324 (C
2H
6S
3), dimethyl disulfide (C
2H
6S
3), Ligustrazine (C
8H
12N
2), soybean isoflavones (C
15H
10O
5), chitin (C
8H
13NO
5), puerarin (C
21H
20O
9) outside the functional component, also contain following functional component: forulic acid (C
10H
10O
4), N.F,USP MANNITOL (C
6H
8(OH)
6), oxysuccinic acid (C
4H
6O
5), tetradecanoic acid (C
14H
28O
2), 2-furancarboxylic acid (C
5H
4O
3), vanillic acid (C
8H
8O
4).
The health-care spirit that includes beneficial functional component of the present invention is in the liquor of 15～75 (V/V%) at described alcoholic strength, removes to contain: voitol (C
6H
6O
3), borneol (C
10H
18O), cypress camphor (C
16H
26O), NSC 97324 (C
2H
6S
3), dimethyl disulfide (C
2H
6S
3), Ligustrazine (C
8H
12N
2), soybean isoflavones (C
15H
10O
5), chitin (C
8H
13NO
5), puerarin (C
21H
20O
9), forulic acid (C
10H
10O
4), N.F,USP MANNITOL (C
6H
8(OH)
6), oxysuccinic acid (C
4H
6O
5), tetradecanoic acid (C
14H
28O
2), 2-furancarboxylic acid (C
5H
4O
3), vanillic acid (C
8H
8O
4) outside the functional component, also contain following functional component: Xylitol (C
5H
12O
5), ricinoleate acid (C
18H
34O
3), gallic acid (C
7H
6O
5), lauric acid (C
14H
28O
2), phytic acid (C
6H
18O
24P
6), tannic acid (C
14H
10O
9), humulone (C
21H
30O
5).
The health-care spirit that includes beneficial functional component of the present invention is in the liquor of 15～75 (V/V%) at described alcoholic strength, removes to contain: voitol (C
3H
6O
3), borneol (C
10H
18O), cypress camphor (C
16H
26O), NSC 97324 (C
2H
6S
3), dimethyl disulfide (C
2H
6S
3), Ligustrazine (C
8H
12N
2), soybean isoflavones (C
15H
10O
5), chitin (C
8H
13NO
5), puerarin (C
21H
20O
9) outside the functional component, also contain following functional component: Xylitol (C
5H
12O
5), ricinoleate acid (C
18H
34O
3), gallic acid (C
7H
6O
5), lauric acid (C
14H
28O
2), phytic acid (C
6H
18O
24P
6), tannic acid (C
14H
10O
9), humulone (C
21H
30O
5).
Alcoholic strength of the present invention is 15～75 (V/V%) liquor, include voitol, borneol, cypress camphor, NSC 97324, dimethyl disulfide, Ligustrazine, soybean isoflavones, chitin, each functional component of puerarin, by every liter of contained functional component weight of liquor, its each functional component content is as follows:
Voitol (C
6H
6O
3), content is 0.8～5.0mg/L,
Borneol (C
10H
18O), content is 0.01～3.5mg/L,
Cypress camphor (C
16H
26O), content is 1.0～2.5mg/L,
NSC 97324 (C
2H
6S
3), content is 1.0～6.5ug/L,
Dimethyl disulfide (C
2H
6S
8), content is 1.0～6.5ug/L
Ligustrazine (C
8H
12N
2), content is 0.1～1.5g/L,
Soybean isoflavones (C
15H
10O
5), content is 0.5～5.0mg/L,
Chitin (C
8H
13NO
5), content is 0.2～3.0mg/L,
Puerarin (C
21H
20O
9), content is 0.1～9.0ug/L.
Alcoholic strength of the present invention is 15～75 (V/V%) liquor, comprises voitol (C
6H
6O
3), borneol (C
10H
18O), cypress camphor (C
16H
26O), NSC 97324 (C
2H
6S
3), dimethyl disulfide (C
2H
6S
3), Ligustrazine (C
8H
12N
2), soybean isoflavones (C
15H
10O
5), chitin (C
8H
13NO
5), puerarin (C
21H
20O
9) forulic acid (C
10H
10O
4), N.F,USP MANNITOL (C
6H
8(OH)
6), oxysuccinic acid (C
4H
6O
5), tetradecanoic acid (C
14H
28O
2), 2-furancarboxylic acid (C
5H
4O
3), vanillic acid (C
8H
8O
4) each functional component, by every liter of contained functional component weight of liquor, its each functional component content is as follows:
Voitol (C
6H
6O
3), content is 0.8～5.0mg/L,
Borneol (C
10H
18O), content is 0.01～3.5mg/L,
Cypress camphor (C
16H
26O), content is 1.0～2.5mg/L,
NSC 97324 (C
2H
6S
3), content is 1.0～6.5ug/L,
Dimethyl disulfide (C
2H
6S
3), content is 1.0～6.5ug/L
Ligustrazine (C
8H
12N
2), content is 0.1～1.5g/L,
Soybean isoflavones (C
15H
10O
5), content is 0.5～5.0mg/L,
Chitin (C
8H
13NO
5), content is 0.2～3.0mg/L,
Puerarin (C
21H
20O
9), content is 0.1～9.0ug/L,
Forulic acid (C
10H
10O
4), content is 2.5～8.0mg/L,
N.F,USP MANNITOL (C
6H
8(OH)
6), content is 0.1～3.0g/L,
Oxysuccinic acid (C
4H
6O
5), content is 1.0～5.5mg/L,
Tetradecanoic acid (C
14H
28O
2), content is 0.01～2.0mg/L,
2-furancarboxylic acid (C
5H
4O
3), content is 1.0～6.5mg/L,
Vanillic acid (C
8H
8O
4), content is 1.0～5.0ug/L.
Alcoholic strength of the present invention is 15～75 (V/V%) liquor, comprises voitol (C
6H
6O
3), borneol (C
10H
18O), cypress camphor (C
16H
26O), NSC 97324 (C
2H
6S
3), dimethyl disulfide (C
2H
6S
3), Ligustrazine (C
8H
12N
2), soybean isoflavones (C
15H
10O
5), chitin (C
8H
13NO
5), puerarin (C
21H
20O
9) forulic acid (C
10H
10O
4), N.F,USP MANNITOL (C
6H
8(OH)
6), oxysuccinic acid (C
4H
6O
5), tetradecanoic acid (C
14H
28O
2), 2-furancarboxylic acid (C
5H
4O
3), vanillic acid (C
8H
8O
4), Xylitol (C
5H
12O
5), ricinoleate acid (C
18H
34O
3), gallic acid (C
7H
6O
5), lauric acid (C
14H
28O
2), phytic acid (C
6H
18O
24P
6), tannic acid (C
14H
10O
9), humulone (C
21H
30O
5) each functional component, by every liter of contained functional component weight of liquor, its each functional component content is as follows:
Voitol (C
6H
6O
3), content is 0.8～5.0mg/L,
Borneol (C
10H
18O), content is 0.01～3.5mg/L,
Cypress camphor (C
16H
26O), content is 1.0～2.5mg/L,
NSC 97324 (C
2H
6S
3), content is 1.0～6.5ug/L,
Dimethyl disulfide (C
2H
6S
3), content is 1.0～6.5ug/L
Ligustrazine (C
8H
12N
2), content is 0.1～1.5g/L,
Soybean isoflavones (C
15H
10O
5), content is 0.5～5.0mg/L,
Chitin (C
8H
13NO
5), content is 0.2～3.0mg/L,
Puerarin (C
21H
20O
9), content is 0.1～9.0ug/L,
Forulic acid (C
10H
10O
4), content is 2.5～8.0mg/L,
N.F,USP MANNITOL (C
6H
8(OH)
6), content is 0.1～3.0g/L,
Oxysuccinic acid (C
4H
6O
5), content is 1.0～5.5mg/L,
Tetradecanoic acid (C
14H
28O
2), content is 0.01～2.0mg/L,
2-furancarboxylic acid (C
5H
4O
3), content is 1.0～6.5mg/L,
Vanillic acid (C
8H
8O
4), content is 1.0～5.0ug/L,
Xylitol (C
5H
12O
5), content is 0.5～5.0mg/L,
Ricinoleate acid (C
18H
34O
3), content is 1.0～6.0ug/L,
Gallic acid (C
7H
6O
5), content is 0.1～9.0ug/L,
Lauric acid (C
14H
28O
2), content is 0.1～2.0mg/L,
Phytic acid (C
6H
18O
24P
6), content is 2.0～5.0mg/L,
Tannic acid (C
14H
10O
9), content is 0.6～5.0ug/L,
Humulone (C
21H
30O
5), content is 0.6～5.0ug/L.
Alcoholic strength of the present invention is 15～75 (V/V%) liquor, comprises voitol (C
6H
6O
3), borneol (C
10H
18O), cypress camphor (C
16H
26O), NSC 97324 (C
2H
6S
3), dimethyl disulfide (C
2H
6S
3), Ligustrazine (C
8H
12N
2), soybean isoflavones (C
15H
10O
5), chitin (C
8H
13NO
5), puerarin (C
21H
20O
9), Xylitol (C
5H
12O
5), ricinoleate acid (C
18H
34O
3), gallic acid (C
7H
6O
5), lauric acid (C
14H
28O
2), phytic acid (C
6H
18O
24P
6), tannic acid (C
14H
10O
9), humulone (C
21H
30O
5) each functional component, by every liter of contained functional component weight of liquor, its each functional component content is as follows:
Voitol (C
6H
6O
3), content is 0.8～5.0mg/L,
Borneol (C
10H
18O), content is 0.01～3.5mg/L,
Cypress camphor (C
16H
26O), content is 1.0～2.5mg/L,
NSC 97324 (C
2H
6S
3), content is 1.0～6.5ug/L,
Dimethyl disulfide (C
2H
6S
3), content is 1.0～6.5ug/L
Ligustrazine (C
8H
12N
2), content is 0.1～1.5g/L,
Soybean isoflavones (C
15H
10O
5), content is 0.5～5.0mg/L,
Chitin (C
8H
13NO
5), content is 0.2～3.0mg/L,
Puerarin (C
21H
20O
9), content is 0.1～9.0ug/L,
Xylitol (C
5H
12O
5), content is 0.5～5.0mg/L,
Ricinoleate acid (C
18H
34O
3), content is 1.0～6.0ug/L,
Gallic acid (C
7H
6O
5), content is 0.1～9.0ug/L,
Lauric acid (C
14H
28O
2), content is 0.1～2.0mg/L,
Phytic acid (C
6H
18O
24P
6), content is 2.0～5.0mg/L,
Tannic acid (C
14H
10O
9), content is 0.6～5.0ug/L,
Humulone (C
21H
30O
5), content is 0.6～5.0ug/L.
Health-care spirit of the present invention makes by following method:
With glutinous rice 18%, rice 18%, Chinese sorghum 36, wheat 8%, barley 10%, corn 10% is main raw material, higher temperature Daqu medicine in the use, or in higher temperature Daqu medicine and high-temperature daqu medicine, or the daqu of middle temperature medicine with in higher temperature Daqu medicine, or the daqu of middle temperature medicine with in the mixture of higher temperature Daqu medicine and high-temperature daqu medicine make saccharifying ferment, mix song, high temperature by cooling and pile up, go into to store sealing and fermenting, stripping and store out poor, distillation and get operations such as wine, blend moulding at last and make.The Daqu medicine that the present invention uses is the product of Sichuan Tuo-brand wine stock company production and sales.
The operation related to production technique of the present invention is summarized as follows:
1) song is mixed in cooling
Be to get wine and to go out rice steamer through distillation to look up and down after the poor temperature of grain behind the water reduces to 25 ℃, add proportionally the above-mentioned 4 kinds of Daqu medicine mixtures of blended [in higher temperature Daqu medicine, or in higher temperature Daqu medicine and high-temperature daqu medicine, or the daqu of middle temperature medicine with in higher temperature Daqu medicine, or the daqu of middle temperature medicine with in higher temperature Daqu medicine and high-temperature daqu medicine] in a kind of, uniform mixing.
2) high temperature is piled up
Poor synthetic being stacked in greatly of grain of mixing behind the song spread harvested grain on a threshing floor heap fermentation 24 hours.
3) go into to store sealing and fermenting
Place in the cellar for storing things the grain behind the heap fermentation is poor, utilized the yellow mud sealing and fermenting 75 days.
4) stripping is stored out poor
With having experienced the Jiao Chi of a fermentation period, peel off the sealing yellow mud, exhaust behind the yellow water with mother poor trip out to be transported to spread harvested grain on a threshing floor.
5) wine is got in distillation
Is unit mixes profit grain with grain, chaff shell after with being transported to the mother who spreads harvested grain on a threshing floor poor with a rice steamer amount, and wine is got in last rice steamer distillation.
6) blend moulding
The former wine of distillation gained is detected the style characteristic of data and product according to it,, make product of the present invention at last by colluding whole its content in wine of key.
Functional component voitol and glycoside thereof in the health-care spirit of the present invention are the endemic elements of Chinese medicinal materialss such as red ginseng, can effectively protect the oxidative damage of active oxygen to neurocyte, keep the normal physiological function of cell etc.
Borneol is the main functional component in the contained volatile oil of Chinese medicinal materials such as fructus amomi, and Digestive tract, immunity system and neural system are had definite pharmacological effect, also has effects such as anti-inflammatory, cholagogic and analgesia.
Cypress camphor is the main functional component in the contained volatile oil of Chinese medicinal materials such as Chinese medicine Leafy twigs of Oriental Arborvitae, has cooling blood for hemostasis, effects such as expelling phlegm for arresting cough.Current research shows that cypress camphor still suppresses the active substance of lung carcinoma cell.
NSC 97324, dimethyl disulfide are the functional components of garlic, can suppress effectively or kill some gram-positives and negative bacteria etc. through facts have proved, significantly antitumor, antianaphylaxis, anti-inflammatory and immunosuppressive action are arranged.
Ligustrazine is the functional component of Chinese medicinal materials such as Ligusticum wallichii, has effect promoting blood circulation and removing blood stasis, and expansible coronary artery is promoted coronary flow, allevating angina pectoris, and have anti-thrombosis function.
Soybean isoflavones is a kind of phytoestrogen, and is very useful to HUMAN HEALTH, especially more close with women's health relation throughout one's life.Secular clinical trial certificate: soybean isoflavones is to the horizontal person of low estrogen, and the estrogen-like effects that performance is weak can be prevented and treated the illness of some and hormonal readiness decline diseases associated, as involution syndrome, osteoporosis, blood fat rising etc.; For the horizontal person of high estrogen, show as the estrogen antagonist activity, can prevent and treat mammary cancer, endometritis, have the two-ways regulation equilibrium function.
Chitin, be a kind of from organism, extract have a cellulosic special effects materials, have the activation body immune system, immunological competence is provided, and regulates the effect of human body physiological equilibrium.
Puerarin is the main effective constituent of Chinese medicinal materials such as the root of kudzu vine, can decompose acetaldehyde toxicity, stops alcohol to the weakening of brain inhibit feature, and suppresses the absorption of stomach to alcohol, promotes the metabolism and the drainage of the alcohol in the blood, has effects of relieving alcoholism and protecting liver.
Forulic acid, promptly 3-methoxyl group-4-hydroxycinnamic acid is the main functional component of Chinese medicinal materialss such as Radix Angelicae Sinensis; have lipoid peroxidization resistant, can directly eliminate free radical, inhibited oxidation reaction and free radical reaction; and can combine the infringement of protective membrane lipid antagonism radical pair tissue with biological film phospholipid.
N.F,USP MANNITOL is the functional component of Cordyceps sinensis, Chinese medicinal materials such as windproof, has the dampness elimination of dispeling the wind, the effect of spasmolysis and analgesia.In clinical application, formula mannitol injection liquid can reduce intracranial pressure, intraocular pressure, elimination cerebral edema, diuresis, for preventing that increased blood pressure, arteriosclerosis etc. also have certain effect.
Oxysuccinic acid; it is one of functional component of Chinese medicinal materialss such as hawthorn, shizandra berry, raspberry, Rhizome of Lalang Grass; can participate in body metabolism directly; directly absorbed by human body; realize providing energy to human body in the short period of time; Ginseng Extract, the effect that play antifatigue, regains one's strength rapidly, simultaneously; oxysuccinic acid can also promote ammonia metabolism; reduce ammonia concentration, liver is had provide protection, and can improve the energy metabolism of cerebral tissue; adjust neurotransmitter in the brain; help the recovery of learning and memory function, learning and memory is improved significantly, antiobesity action is also apparent in view.
Tetradecanoic acid is myristic main effective constituent, and content has functions such as warming the spleen and stomach, antidiarrheal promoting the circulation of qi up to 70～80% in fat.
The 2-furancarboxylic acid is one of active chemical of Chinese medicinal materialss such as Herba Osbeckiae.Has clearing heat and promoting diuresis, promoting the circulation of QI to relieve pain, effects such as detoxify and promote the subsdence of swelling.
Vanillic acid is one of functional component of Chinese medicinal materialss such as Rhizoma Picrorhizae, has the antibiotic effect of Denging.
Xylitol is a kind of material that extracts from white birch, and at occurring in nature, Xylitol extensively is present in various fruit, the vegetables.Xylitol can promote liver glycogen synthetic, and blood sugar can not rise, and the liver function of improvement and lipotropic effect are arranged, and clinically is used for the treatment of B-mode chronic persistent hepatitis, and chronic hepatitis B and liver cirrhosis have obvious curative effects, are hepatitis concurrent disease patient's desirable ancillary drugs.
Ricinoleate acid is one of activeconstituents of Chinese medicinal materialss such as purple sesame, shows after deliberation to have effects such as anticancer, anti-cancer.
Gallic acid is one of activeconstituents that contains in the Nutgalls, has stronger antibioticly, antiviral, antitumorly waits effect.
Lauric acid is one of functional component of Chinese medicinal materialss such as radix scrophulariae, can strengthen the reticuloendothelial system phagocytic function, has tangible anti-inflammatory action is arranged.Current research shows that also lauric acid has opposing SARS virus and the Normocellular effect of protection.
Phytic acid is a kind of natural nutriment, extensively is present in the plant seed, phytic acid content reaches 1%-3% in a lot of cereal, the oil crops, phytic acid hydrolysate in human body is inositol and phosphatide, and the former has anti-aging effects, and the latter is the important component part of human body cell.
Tannic acid is the functional component of Chinese medicinal materials such as Turkey-galls, can solidify and the former tannin of destruction of cancer cells, and the tool antitumor action, to murine sarcoma S-180, the inhibiting rate of human hela cell JTC-26 all reaches more than 90%.In clinical treatment, be mainly used in hemostasis, antidiarrheal, treatment burn and as heavy metal or alkaloidal toxinicide etc.
Humulone is the Chinese medicine hops main chemical compositions of (having another name called hops), have be good for the stomach, preventing phlegm from forming and stopping coughing, effect such as calm the nerves, be usually used in diseases such as maldigestion, insomnia.Current research shows that humulone also has the effect of obvious suppression cancer.
Compared with prior art, the invention has the beneficial effects as follows:
1, include voitol in the liquor of the present invention, borneol, cypress camphor, NSC 97324, dimethyl disulfide, Ligustrazine, soybean isoflavones, chitin, functional components such as puerarin, neither change the color and luster of liquor, do not influence its mouthfeel again, can not produce toxic substance with alcohol reaction yet, these compositions combine with liquor simultaneously, its effect is more obvious, make liquor at the look that keeps the traditional wine series products, fragrant, flavor, characteristics such as lattice, when satisfying demands such as mouthfeel hobby, has the blood circulation of improvement again, promoting blood circulation to restore menstrual flow, relieving restlessness clears away heart-fire, hypotensive, reducing blood-fat, promoting the circulation of QI to relieve pain etc. are pre-sick, the diseases prevention effect.
2, the present invention produces and all carries out traditionally, blends by Chinese prescription principle prescription, and is simple to operate, need additionally not increase or change any processing condition and equipment.
3, health-care spirit of the present invention is relatively large headache, dry etc. can not occur after drinking yet and have no adverse reaction, edible safety, and health, long quality-guarantee period has no side effect.
4, the present invention also has significantly antitumor and beauty treatment effect such as be healthy and strong.
Embodiment
Below the invention will be further described.
The present invention relates to 4 kinds of Liquor Products altogether:
First kind of Liquor Products: be to be in the liquor of 15～75 (V/V%), include: voitol (C at alcoholic strength
6H
6O
3), borneol (C
10H
18O), cypress camphor (C
16H
26O), NSC 97324 (C
2H
6S
3), dimethyl disulfide 3 (C
2H
6S
3), Ligustrazine (C
8H
12N
2), soybean isoflavones (C
15H
10O
5), chitin (C
8H
13NO
5), puerarin (C
21H
20O
9) health-care spirit of effective component.
Its manufacture method is: with glutinous rice 18%, rice 18%, Chinese sorghum 36, wheat 8%, barley 10%, corn 10% is main raw material, use that content is 100%, cultivation (or koji) temperature be 60 °-63 ℃ in higher temperature Daqu medicine as saccharifying ferment, mix song, high temperature by cooling and pile up, go into to store sealing and fermenting, stripping and store out poor, distillation and get operations such as wine, blend into the preferred following health-care spirit of effective component content at last:
Voitol (C
6H
6O
3), content is 0.8～5.0mg/L,
Borneol (C
10H
18O), content is 0.01～3.5mg/L,
Cypress camphor (C
16H
26O), content is 1.0～2.5mg/L,
NSC 97324 (C
2H
6S
3), content is 1.0～6.5ug/L,
Dimethyl disulfide (C
2H
6S
3), content is 1.0～6.5ug/L
Ligustrazine (C
8H
12N
2), content is 0.1～1.5g/L,
Soybean isoflavones (C
15H
10O
5), content is 0.5～5.0mg/L,
Chitin (C
8H
13NO
5), content is 0.2～3.0mg/L,
Puerarin (C
21H
20O
9), content is 0.1～9.0ug/L.
Second kind of Liquor Products: be to be in the liquor of 15～75 (V/V%), include: voitol (C at alcoholic strength
6H
6O
3), borneol (C
10H
16O), cypress camphor (C
16H
26O), NSC 97324 (C
2H
6S
3), dimethyl disulfide (C
2H
6S
3), Ligustrazine (C
8H
12N
2), soybean isoflavones (C
15H
10O
5), chitin (C
8H
13NO
5), puerarin (C
21H
20O
9), forulic acid (C
10H
10O
4), N.F,USP MANNITOL (C
6H
8(OH)
6), oxysuccinic acid (C
4H
6O
5), tetradecanoic acid (C
14H
28O
2), 2-furancarboxylic acid (C
5H
4O
3), vanillic acid (C
8H
8O
4) health-care spirit of effective component.
Its manufacture method is: with glutinous rice 18%, rice 18%, Chinese sorghum 36, wheat 8%, barley 10%, corn 10% is main raw material, use that content is 28%, cultivation (or koji) temperature is that 63 °-68 ℃ high-temperature daqu medicine, content is 72%, cultivation (or koji) temperature be 60 °-63 ℃ in higher temperature Daqu medicine, with the mixture of two kinds of Daqu medicines as saccharifying ferment, mix song, high temperature by cooling and pile up, go into to store sealing and fermenting, stripping and store out poor, distillation and get operations such as wine, blend into the preferred following health-care spirit of effective component content at last:
Voitol (C
6H
6O
3), content is 0.8～5.0mg/L,
Borneol (C
10H
18O), content is 0.01～3.5mg/L,
Cypress camphor (C
16H
26O), content is 1.0～2.5mg/L,
NSC 97324 (C
2H
6S
3), content is 1.0～6.5ug/L,
Dimethyl disulfide (C
2H
6S
3), content is 1.0～6.5ug/L
Ligustrazine (C
8H
12N
2), content is 0.1～1.5g/L,
Soybean isoflavones (C
15H
10O
5), content is 0.5～5.0mg/L,
Chitin (C
8H
13NO
5), content is 0.2～3.0mg/L,
Puerarin (C
21H
20O
9), content is 0.1～9.0ug/L,
Forulic acid (C
10H
10O
4), content is 2.5～8.0mg/L,
N.F,USP MANNITOL (C
6H
8(OH)
6), content is 0.1～3.0g/L,
Oxysuccinic acid (C
4H
6O
5), content is 1.0～5.5mg/L,
Tetradecanoic acid (C
14H
28O
2), content is 0.01～2.0mg/L,
2-furancarboxylic acid (C
5H
4O
3), content is 1.0～6.5mg/L,
Vanillic acid (C
8H
8O
4), content is 1.0～5.0ug/L.
The third Liquor Products: be to be in the liquor of 15～75 (V/V%), include: voitol (C at alcoholic strength
6H
6O
3), borneol (C
10H
18O), cypress camphor (C
16H
26O), NSC 97324 (C
2H
6S
3), dimethyl disulfide (C
2H
6S
3), Ligustrazine (C
8H
12N
2), soybean isoflavones (C
15H
10O
5), chitin (C
8H
13NO
5), puerarin (C
21H
20O
9), forulic acid (C
10H
10O
4), N.F,USP MANNITOL (C
6H
8(OH)
6), oxysuccinic acid (C
4H
6O
5), tetradecanoic acid (C
14H
28O
2), 2-furancarboxylic acid (C
5H
4O
3), vanillic acid (C
8H
8O
4), Xylitol (C
5H
12O
5), ricinoleate acid (C
18H
34O
3), gallic acid (C
7H
6O
5), lauric acid (C
14H
28O
2), phytic acid (C
6H
18O
24P
6), tannic acid (C
14H
10O
9), humulone (C
21H
30O
5) health-care spirit of effective component.
Its manufacture method is: with glutinous rice 18%, rice 18%, Chinese sorghum 36, wheat 8%, barley 10%, corn 10% is a main raw material, using content is 10%, cultivation (or koji) temperature is 55 °-60 ° a daqu of middle temperature medicine, content is 68%, cultivation (or koji) temperature be 60 °-63 ℃ in higher temperature Daqu medicine, content is 22%, cultivation (or koji) temperature is 63 °-68 ℃ a high-temperature daqu medicine, with the mixture of three kinds of Daqu medicines as saccharifying ferment, mix song by cooling, high temperature is piled up, go into to store sealing and fermenting, stripping is stored out poor, operations such as wine are got in distillation, blend into the preferred following health-care spirit of effective component content at last:
Voitol (C
6H
6O
3), content is 0.8～5.0mg/L,
Borneol (C
10H
18O), content is 0.01～3.5mg/L,
Cypress camphor (C
16H
26O), content is 1.0～2.5mg/L,
NSC 97324 (C
2H
6S
3), content is 1.0～6.5ug/L,
Dimethyl disulfide (C
2H
6S
3), content is 1.0～6.5ug/L
Ligustrazine (C
8H
12N
2), content is 0.1～1.5g/L,
Soybean isoflavones (C
15H
10O
5), content is 0.5～5.0mg/L,
Chitin (C
8H
13NO
5), content is 0.2～3.0mg/L,
Puerarin (C
21H
20O
9), content is 0.1～9.0ug/L,
Forulic acid (C
10H
10O
4), content is 2.5～8.0mg/L,
N.F,USP MANNITOL (C
6H
8(OH)
6), content is 0.1～3.0g/L,
Oxysuccinic acid (C
4H
6O
5), content is 1.0～5.5mg/L,
Tetradecanoic acid (C
14H
28O
2), content is 0.01～2.0mg/L,
2-furancarboxylic acid (C
5H
4O
3), content is 1.0～6.5mg/L,
Vanillic acid (C
8H
8O
4), content is 1.0～5.0ug/L,
Xylitol (C
5H
12O
5), content is 0.5～5.0mg/L,
Ricinoleate acid (C
18H
34O
3), content is 1.0～6.0ug/L,
Gallic acid (C
7H
6O
5), content is 0.1～9.0ug/L,
Lauric acid (C
14H
28O
2), content is 0.1～2.0mg/L,
Phytic acid (C
6H
18O
24P
6), content is 2.0～5.0mg/L,
Tannic acid (C
14H
10O
9), content is 0.6～5.0ug/L,
Humulone (C
21H
30O
5), content is 0.6～5.0ug/L.
The 4th kind of Liquor Products: be to be in the liquor of 15～75 (V/V%), include: voitol (C at alcoholic strength
6H
6O
3), borneol (C
10H
18O), cypress camphor (C
16H
26O), NSC 97324 (C
2H
6S
3), dimethyl disulfide (C
2H
6S
3), Ligustrazine (C
8H
12N
2), soybean isoflavones (C
15H
10O
5), chitin (C
8H
13NO
5), puerarin (C
21H
20O
9), Xylitol (C
5H
12O
5), ricinoleate acid (C
18H
34O
3), gallic acid (C
7H
6O
5), lauric acid (C
14H
28O
2), phytic acid (C
6H
18O
24P
6), tannic acid (C
14H
10O
9), humulone (C
21H
30O
5) health-care spirit of effective component.
Its manufacture method is: with glutinous rice 18%, rice 18%, Chinese sorghum 36, wheat 8%, barley 10%, corn 10% is main raw material, use that content is 28%, cultivation (or koji) temperature is 55 °-60 ° daqu of middle temperature medicine, content is 72%, cultivation (or koji) temperature be 60 °-63 ℃ in higher temperature Daqu medicine, with the mixture of two kinds of Daqu medicines as saccharifying ferment, mix song, high temperature by cooling and pile up, go into to store sealing and fermenting, stripping and store out poor, distillation and get operations such as wine, blend into the preferred following health-care spirit of effective component content at last:
Voitol (C
6H
6O
3), content is 0.8～5.0mg/L,
Borneol (C
10H
18O), content is 0.01～3.5mg/L,
Cypress camphor (C
16H
26O), content is 1.0～2.5mg/L,
NSC 97324 (C
2H
6S
3), content is 1.0～6.5ug/L,
Dimethyl disulfide (C
2H
6S
3), content is 1.0～6.5ug/L
Ligustrazine (C
8H
12N
2), content is 0.1～1.5g/L,
Soybean isoflavones (C
15H
10O
5), content is 0.5～5.0mg/L,
Chitin (C
8H
13NO
5), content is 0.2～3.0mg/L,
Puerarin (C
21H
20O
9), content is 0.1～9.0ug/L,
Xylitol (C
5H
12O
5), content is 0.5～5.0mg/L,
Ricinoleate acid (C
18H
34O
3), content is 1.0～6.0ug/L,
Gallic acid (C
7H
6O
5), content is 0.1～9.0ug/L,
Lauric acid (C
14H
28O
2), content is 0.1～2.0mg/L,
Phytic acid (C
6H
18O
24P
6), content is 2.0～5.0mg/L,
Tannic acid (C
14H
10O
9), content is 0.6～5.0ug/L,
Humulone (C
21H
30O
5), content is 0.6～5.0ug/L.
Embodiment A
A kind of health-care spirit that contains beneficial functional component, it is to be in 52 (V/V%) liquor at alcoholic strength, includes following beneficial functional component:
Voitol (C
6H
6O
3), content is 3.0mg/L,
Borneol (C
10H
18O), content is 2.0mg/L,
Cypress camphor (C
16H
26O), content is 1.6mg/L,
NSC 97324 (C
2H
6S
3), content is 3.0ug/L,
Dimethyl disulfide (C
2H
6S
3), content is 2.5ug/L,
Ligustrazine (C
8H
12N
2), content is 1.0g/1,
Soybean isoflavones (C
15H
10O
5), content is 4.5mg/L,
Chitin (C
8H
13NO
5), content is 0.2mg/L,
Puerarin (C
21H
20O
9), content is 8.0ug/L,
Forulic acid (C
10H
10O
4), content is 5.0mg/L,
N.F,USP MANNITOL (C
6H
8(OH)
6), content 1.5g/L,
Oxysuccinic acid (C
4H
6O
5), content is 1.2mg/L,
Tetradecanoic acid (C
14H
28O
2), content is 0.9mg/L,
2-furancarboxylic acid (C
5H
4O
3), content is 5.0mg/L,
Vanillic acid (C
8H
8O
4), content is 3.0ug/L,
Xylitol (C
5H
12O
5), content is 3.0mg/L,
Ricinoleate acid (C
18H
34O
3), content is 1.5ug/L,
Gallic acid (C
7H
6O
5), content is 2.0ug/L,
Lauric acid (C
14H
28O
2), content is 1.5mg/L,
Phytic acid (C
6H
18O
24P
6), content is 2.5mg/L,
Tannic acid (C
14H
10O
9), content is 1.0ug/L,
Humulone (C
21H
30O
5), content is 2.0ug/L.
The health-care spirit of present embodiment is for to make by following method:
1) song is mixed in cooling
To get wine and go out rice steamer through distillation and look up and down after the poor temperature of grain behind the water reduces to 25 ℃, add according to the daqu of middle temperature after 10%, 70%, 20% the mixed, in higher temperature Daqu and high-temperature daqu, uniform mixing then.
2) high temperature is piled up
Poor synthetic being stacked in greatly of grain of mixing behind the song spread harvested grain on a threshing floor heap fermentation 24 hours.
3) go into to store sealing and fermenting
Place in the cellar for storing things the grain behind the heap fermentation is poor, utilized the yellow mud sealing and fermenting 75 days.
4) stripping is stored out poor
With having experienced the Jiao Chi of a fermentation period, peel off the sealing yellow mud, exhaust behind the yellow water with mother poor trip out to be transported to spread harvested grain on a threshing floor.
5) wine is got in distillation
Is unit mixes profit grain with grain, chaff shell after with being transported to the mother who spreads harvested grain on a threshing floor poor with a rice steamer amount, and wine is got in last rice steamer distillation.
6) blend moulding
The former wine of distillation gained is detected the style characteristic of data and product according to it,, make the present invention at last by colluding whole its content in wine of key.
Embodiment 2:
A kind of health-care spirit that contains beneficial functional component is in 45 (V/V%) liquor at alcoholic strength, includes following beneficial functional component:
Voitol (C
6H
6O
3), content is 3.0mg/L,
Borneol (C
10H
18O), content is 3.5mg/L,
Cypress camphor (C
16H
26O), content is 1.0mg/L,
NSC 97324 (C
2H
6S
3), content is 2.8ug/L,
Dimethyl disulfide (C
2H
6S
3), content is 3.7ug/L,
Ligustrazine (C
8H
12N
2), content is 1.0g/L,
Soybean isoflavones (C
15H
10O
5), content is 3.0mg/L,
Chitin (C
8H
13NO
5), content is 2.3mg/L,
Puerarin (C
21H
20O
9), content is 9.0ug/L,
Forulic acid (C
10H
10O
4), content is 5.0mg/L,
N.F,USP MANNITOL (C
6H
8(OH)
6), content is 1.9g/L,
Oxysuccinic acid (C
4H
6O
5), content is 5.6mg/L,
Tetradecanoic acid (C
14H
28O
2), content is 1.0mg/L,
2-furancarboxylic acid (C
5H
4O
3), content is 5.0mg/L,
Vanillic acid (C
8H
8O
4), content is 4.5ug/L,
Xylitol (C
5H
12O
5), content is 0.5mg/L,
Ricinoleate acid (C
18H
34O
3), content is 1.6ug/L,
Gallic acid (C
7H
6O
5), content is 8.5ug/L,
Lauric acid (C
14H
28O
2), content is 2.0mg/L,
Phytic acid (C
6H
18O
24P
6), content is 2.8mg/L,
Tannic acid (C
14H
10O
9), content is 2.3ug/L,
Humulone (C
21H
30O
5), content is 0.6ug/L.
The described health-care spirit of present embodiment, in method of making liquor, the bent medicine that uses is that content is 12%, cultivation (or koji) temperature is 60 ℃ daqu of middle temperature medicine, content is 70%, cultivation (or koji) temperature be 63 ℃ in higher temperature Daqu medicine, be 18% with content, cultivation (or koji) temperature is 68 ℃ high-temperature daqu medicine, use the mixture of these three kinds of bent medicines to make saccharifying ferment, the same embodiment A of other operation.The Daqu medicine that uses is the product of Sichuan Tuo-brand wine stock company production and sales.
Below tabulation provides alcoholic strength from 42 embodiment of 15 °-75 °, and each example all provided the alcohol number of degrees and the contained beneficial functional component and the content thereof of liquor.
The content that embodiment 1-6 contains each functional component in the health-care spirit of functional component sees the following form:
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Embodiment 6 | |
| The liquor number of degrees (V/V%) | 15 | 15 | 15 | 15 | 15 | 15 | |
| Functional component content | Voitol mg/L | 0.8 | 2.0 | 5.0 | 3.2 | 3.8 | 4.1 |
| Borneol mg/L | 0.05 | 2.8 | 2.3 | 0.01 | 3.5 | 2.0 | |
| Cypress camphor mg/L | 1.0 | 1.5 | 1.5 | 2.5 | 1.8 | 2.2 | |
| NSC 97324 ug/L | 1.0 | 3.0 | 4.5 | 2.2 | 5.0 | 1.0 | |
| Dimethyl disulfide ug/L | 1.0 | 3.2 | 4.0 | 1.8 | 6.5 | 1.2 | |
| Ligustrazine g/L | 0.2 | 0.5 | 1.5 | 1.0 | 1.4 | 0.1 | |
| Soybean isoflavones mg/L | 0.5 | 1.5 | 4.5 | 4.5 | 0.5 | 5.0 | |
| Chitin mg/L | 0.8 | 0.9 | 2.0 | 0.2 | 2.8 | 2.5 | |
| Puerarin ug/L | 2.0 | 1.8 | 4.2 | 9.0 | 3.8 | 0.1 | |
| Forulic acid mg/L | 0 | 0 | 2.5 | 0 | 4.2 | 6.5 | |
| N.F,USP MANNITOL g/L | 0 | 0 | 0.1 | 0 | 2.4 | 0.1 | |
| Oxysuccinic acid mg/L | 0 | 0 | 1.5 | 0 | 1.9 | 1.8 | |
| Tetradecanoic acid mg/L | 0 | 0 | 0.01 | 0 | 0.8 | 0.01 | |
| 2-furancarboxylic acid mg/L | 0 | 0 | 1.0 | 0 | 6.0 | 3.2 | |
| Vanillic acid ug/L | 0 | 0 | 1.0 | 0 | 4.4 | 4.0 | |
| Xylitol mg/L | 0 | 0 | 0 | 0.5 | 3.0 | 5.0 | |
| Ricinoleate acid ug/L | 0 | 0 | 0 | 4.0 | 2.2 | 3.2 | |
| Gallic acid ug/L | 0 | 0 | 0 | 0.8 | 0.8 | 2.7 | |
| Lauric acid mg/L | 0 | 0 | 0 | 0.9 | 2.0 | 0.9 | |
| Phytic acid mg/L | 0 | 0 | 0 | 2.0 | 2.0 | 2.8 | |
| Tannic acid ug/L | 0 | 0 | 0 | 5.0 | 0.9 | 0.6 | |
| Humulone ug/L | 0 | 0 | 0 | 3.5 | 4.5 | 2.0 | |
The content that embodiment 7-12 contains each functional component in the health-care spirit of functional component sees the following form:
| Project | Embodiment 7 | Embodiment 8 | Embodiment 9 | Embodiment 10 | Embodiment 11 | Embodiment 12 | |
| The liquor number of degrees (V/V%) | 28 | 28 | 28 | 28 | 28 | 28 | |
| Functional component content | Voitol mg/L | 1.8 | 3.2 | 1.0 | 5.0 | 1.2 | 4.1 |
| Borneol mg/L | 0.1 | 2.0 | 0.2 | 2.1 | 0.01 | 3.5 | |
| Cypress camphor mg/L | 1.6 | 2.5 | 1.6 | 2.3 | 1.1 | 1.2 | |
| NSC 97324 ug/L | 5.5 | 6.5 | 2.8 | 5.2 | 2.3 | 3.3 | |
| Dimethyl disulfide ug/L | 5.2 | 5.0 | 3.3 | 6.1 | 2.0 | 2.7 | |
| Ligustrazine g/L | 1.3 | 1.2 | 0.4 | 0.7 | 0.9 | 1.5 | |
| Soybean isoflavones mg/L | 2.7 | 0.9 | 1.4 | 0.9 | 1.0 | 3.9 | |
| Chitin mg/l | 3.0 | 0.2 | 2.9 | 2.6 | 0.8 | 2.2 | |
| Puerarin ug/l | 0.1 | 4.2 | 0.1 | 7.1 | 2.4 | 8.9 | |
| Forulic acid mg/l | 0 | 0 | 7.2 | 0 | 2.6 | 8.0 | |
| N.F,USP MANNITOL g/l | 0 | 0 | 3.0 | 0 | 0.9 | 3.0 | |
| Oxysuccinic acid mg/l | 0 | 0 | 1.0 | 0 | 2.1 | 4.7 | |
| Tetradecanoic acid mg/l | 0 | 0 | 2.0 | 0 | 2.0 | 0.03 | |
| 2-furancarboxylic acid mg/l | 0 | 0 | 6.0 | 0 | 5.7 | 3.5 | |
| Vanillic acid ug/l | 0 | 0 | 5.0 | 0 | 1.4 | 1.7 | |
| Xylitol mg/l | 0 | 0 | 0 | 3.3 | 0.5 | 3.1 | |
| Ricinoleate acid ug/l | 0 | 0 | 0 | 1.0 | 1.9 | 2.4 | |
| Gallic acid ug/l | 0 | 0 | 0 | 3.7 | 1.0 | 0.3 | |
| Lauric acid mg/l | 0 | 0 | 0 | 0.1 | 0.6 | 0.8 | |
| Phytic acid mg/l | 0 | 0 | 0 | 3.1 | 3.1 | 3.4 | |
| Tannic acid ug/l | 0 | 0 | 0 | 1.7 | 1.2 | 2.8 | |
| Humulone ug/l | 0 | 0 | 0 | 1.8 | 1.8 | 5.0 | |
The content that embodiment 13-18 contains each functional component in the health-care spirit of functional component sees the following form:
| Project | Embodiment 13 | Embodiment 14 | Embodiment 15 | Embodiment 16 | Embodiment 17 | Embodiment 18 | |
| The liquor number of degrees (V/V%) | 38 | 38 | 38 | 38 | 38 | 38 | |
| Functional component content | Voitol mg/L | 2.7 | 2.3 | 4.8 | 1.9 | 4.7 | 0.9 |
| Borneol mg/L | 2.3 | 0.04 | 1.7 | 0.08 | 2.1 | 1.3 | |
| Cypress camphor mg/L | 1.5 | 1.2 | 1.9 | 2.0 | 2.3 | 1.6 | |
| NSC 97324 ug/L | 3.3 | 6.0 | 5.5 | 4.0 | 1.1 | 2.4 | |
| Dimethyl disulfide ug/L | 5.2 | 6.5 | 4.7 | 3.2 | 1.0 | 3.0 | |
| Ligustrazine g/L | 1.0 | 0.8 | 1.2 | 0.7 | 0.1 | 1.4 | |
| Soybean isoflavones mg/L | 1.4 | 3.9 | 1.3 | 0.9 | 0.7 | 4.0 | |
| Chitin mg/L | 0.9 | 1.1 | 2.8 | 2.3 | 0.2 | 2.5 | |
| Puerarin ug/L | 3.5 | 1.1 | 3.4 | 5.8 | 0.9 | 7.1 | |
| Forulic acid mg/L | 0 | 0 | 6.3 | 0 | 2.8 | 2.9 | |
| N.F,USP MANNITOL g/L | 0 | 0 | 2.1 | 0 | 2.2 | 2.5 | |
| Oxysuccinic acid mg/L | 0 | 0 | 3.0 | 0 | 3.6 | 5.5 | |
| Tetradecanoic acid mg/L | 0 | 0 | 1.7 | 0 | 0.08 | 1.4 | |
| 2-furancarboxylic acid mg/L | 0 | 0 | 4.1 | 0 | 1.4 | 3.3 | |
| Vanillic acid ug/L | 0 | 0 | 1.8 | 0 | 3.8 | 2.2 | |
| Xylitol mg/L | 0 | 0 | 0 | 0.6 | 3.2 | 3.5 | |
| Ricinoleate acid ug/L | 0 | 0 | 0 | 1.4 | 1.9 | 3.7 | |
| Gallic acid ug/L | 0 | 0 | 0 | 0.1 | 2.2 | 2.9 | |
| Lauric acid mg/L | 0 | 0 | 0 | 1.0 | 1.1 | 0.4 | |
| Phytic acid mg/L | 0 | 0 | 0 | 2.8 | 5.0 | 2.2 | |
| Tannic acid ug/L | 0 | 0 | 0 | 0.6 | 1.8 | 3.5 | |
| Humulone ug/L | 0 | 0 | 0 | 1.2 | 3.5 | 2.7 | |
The content that embodiment 19-24 contains each functional component in the health-care spirit of functional component sees the following form:
| Project | Embodiment 19 | Embodiment 20 | Embodiment 21 | Embodiment 22 | Embodiment 23 | Embodiment 24 | |
| The liquor number of degrees (V/V%) | 45 | 45 | 45 | 45 | 45 | 45 | |
| Functional component content | Voitol mg/L | 0.9 | 3.3 | 0.8 | 4.7 | 4.6 | 1.8 |
| Borneol mg/L | 2.2 | 0.01 | 2.7 | 3.5 | 3.3 | 1.2 | |
| Cypress camphor mg/L | 1.6 | 1.6 | 1.2 | 2.2 | 2.2 | 1.0 | |
| NSC 97324 ug/L | 4.2 | 3.3 | 2.1 | 2.5 | 1.8 | 3.7 | |
| Dimethyl disulfide ug/L | 2.7 | 2.2 | 2.8 | 3.2 | 2.2 | 4.7 | |
| Ligustrazine g/L | 1.0 | 1.2 | 0.7 | 1.1 | 1.0 | 1.4 | |
| Soybean isoflavones mg/L | 1.0 | 0.9 | 0.9 | 3.7 | 2.2 | 4.2 | |
| Chitin mg/L | 0.8 | 2.2 | 1.0 | 2.1 | 0.8 | 3.0 | |
| Puerarin ug/L | 0.9 | 4.5 | 2.8 | 2.9 | 7.2 | 7.4 | |
| Forulic acid mg/L | 0 | 0 | 8.0 | 0 | 6.2 | 3.4 | |
| N.F,USP MANNITOL g/L | 0 | 0 | 2.2 | 0 | 2.1 | 2.7 | |
| Oxysuccinic acid mg/L | 0 | 0 | 2.4 | 0 | 3.7 | 1.5 | |
| Tetradecanoic acid mg/L | 0 | 0 | 1.1 | 0 | 1.5 | 0.09 | |
| 2-furancarboxylic acid mg/L | 0 | 0 | 1.3 | 0 | 4.3 | 5.0 | |
| Vanillic acid ug/L | 0 | 0 | 2.7 | 0 | 3.7 | 1.0 | |
| Xylitol mg/L | 0 | 0 | 0 | 5.0 | 3.9 | 3.5 | |
| Ricinoleate acid ug/L | 0 | 0 | 0 | 6.0 | 5.4 | 2.7 | |
| Gallic acid ug/L | 0 | 0 | 0 | 0.8 | 0.1 | 2.6 | |
| Lauric acid mg/L | 0 | 0 | 0 | 1.1 | 0.1 | 0.8 | |
| Phytic acid mg/L | 0 | 0 | 0 | 2.5 | 3.7 | 3.0 | |
| Tannic acid ug/L | 0 | 0 | 0 | 3.0 | 5.0 | 0.9 | |
| Humulone ug/L | 0 | 0 | 0 | 0.6 | 3.6 | 1.3 | |
The content that embodiment 25-30 contains each functional component in the health-care spirit of functional component sees the following form:
| Project | Embodiment 25 | Embodiment 26 | Embodiment 27 | Embodiment 28 | Embodiment 29 | Embodiment 30 | |
| The liquor number of degrees (V/V%) | 52 | 52 | 52 | 52 | 52 | 52 | |
| Functional component content | Voitol mg/L | 1.4 | 3.7 | 3.2 | 1.0 | 0.8 | 5.0 |
| Borneol mg/L | 2.2 | 2.6 | 2.7 | 0.5 | 3.3 | 3.4 | |
| Cypress camphor mg/L | 1.7 | 2.2 | 2.2 | 1.6 | 2.0 | 2.5 | |
| NSC 97324 ug/L | 5.2 | 6.3 | 3.1 | 2.5 | 1.8 | 2.5 | |
| Dimethyl disulfide ug/L | 5.0 | 5.8 | 2.4 | 2.9 | 2.3 | 3.0 | |
| Ligustrazine g/L | 1.4 | 1.5 | 1.0 | 1.2 | 0.3 | 0.9 | |
| Soybean isoflavones mg/L | 5.0 | 4.5 | 0.8 | 3.0 | 0.6 | 4.0 | |
| Chitin mg/L | 2.4 | 2.1 | 2.2 | 2.2 | 0.7 | 1.8 | |
| Puerarin ug/L | 8.3 | 7.1 | 5.0 | 1.0 | 0.8 | 9.0 | |
| Forulic acid mg/L | 0 | 0 | 7.0 | 0 | 2.8 | 3.3 | |
| N.F,USP MANNITOL g/L | 0 | 0 | 2.0 | 0 | 0.7 | 2.2 | |
| Oxysuccinic acid mg/L | 0 | 0 | 5.5 | 0 | 1.0 | 4.0 | |
| Tetradecanoic acid mg/L | 0 | 0 | 1.1 | 0 | 1.4 | 1.9 | |
| 2-furancarboxylic acid mg/L | 0 | 0 | 4.5 | 0 | 1.0 | 3.3 | |
| Vanillic acid ug/L | 0 | 0 | 3.7 | 0 | 1.5 | 5.0 | |
| Xylitol mg/L | 0 | 0 | 0 | 1.8 | 1.7 | 4.5 | |
| Ricinoleate acid ug/L | 0 | 0 | 0 | 2.8 | 3.0 | 4.2 | |
| Gallic acid ug/L | 0 | 0 | 0 | 9.0 | 2.6 | 9.0 | |
| Lauric acid mg/L | 0 | 0 | 0 | 2.0 | 0.4 | 1.6 | |
| Phytic acid mg/L | 0 | 0 | 0 | 5.0 | 2.1 | 4.7 | |
| Tannic acid ug/L | 0 | 0 | 0 | 4.0 | 1.9 | 3.2 | |
| Humulone ug/L | 0 | 0 | 0 | 3.3 | 1.7 | 4.1 | |
The content that embodiment 31-36 contains each functional component in the health-care spirit of functional component sees the following form:
| Project | Embodiment 31 | Embodiment 32 | Embodiment 33 | Embodiment 34 | Embodiment 35 | Embodiment 36 | |
| The liquor number of degrees (V/V%) | 68 | 68 | 68 | 68 | 68 | 68 | |
| Functional component content | Voitol mg/L | 4.0 | 0.9 | 3.5 | 2.0 | 1.3 | 4.2 |
| Borneol mg/L | 3.2 | 1.5 | 2.3 | 1.7 | 2.0 | 3.4 | |
| Cypress camphor mg/L | 2.2 | 2.2 | 2.1 | 1.4 | 2.0 | 1.1 | |
| NSC 97324 ug/L | 5.0 | 4.1 | 4.2 | 3.1 | 1.2 | 6.5 | |
| Dimethyl disulfide ug/L | 5.7 | 4.3 | 5.7 | 3.7 | 2.3 | 6.2 | |
| Ligustrazine g/L | 1.2 | 1.3 | 1.0 | 1.1 | 0.3 | 1.4 | |
| Soybean isoflavones mg/L | 4.0 | 2.3 | 4.5 | 2.9 | 4.7 | 0.8 | |
| Chitin mg/L | 2.2 | 2.1 | 1.8 | 2.0 | 3.0 | 0.3 | |
| Puerarin ug/L | 7.5 | 5.5 | 3.4 | 4.5 | 8.8 | 0.8 | |
| Forulic acid mg/L | 0 | 0 | 2.6 | 0 | 3.2 | 2.5 | |
| N.F,USP MANNITOL g/L | 0 | 0 | 2.4 | 0 | 0.4 | 2.9 | |
| Oxysuccinic acid mg/L | 0 | 0 | 3.7 | 0 | 4.2 | 5.1 | |
| Tetradecanoic acid mg/L | 0 | 0 | 1.5 | 0 | 0.08 | 1.2 | |
| 2-furancarboxylic acid mg/L | 0 | 0 | 6.5 | 0 | 1.6 | 3.4 | |
| Vanillic acid ug/L | 0 | 0 | 3.3 | 0 | 2.1 | 4.0 | |
| Xylitol mg/L | 0 | 0 | 0 | 1.3 | 3.1 | 1.0 | |
| Ricinoleate acid ug/L | 0 | 0 | 0 | 4.4 | 1.0 | 1.8 | |
| Gallic acid ug/L | 0 | 0 | 0 | 5.7 | 2.7 | 8.0 | |
| Lauric acid mg/L | 0 | 0 | 0 | 1.5 | 0.9 | 1.5 | |
| Phytic acid mg/L | 0 | 0 | 0 | 2.8 | 3.3 | 2.2 | |
| Tannic acid ug/L | 0 | 0 | 0 | 4.7 | 0.9 | 0.7 | |
| Humulone ug/L | 0 | 0 | 0 | 0.6 | 4.2 | 1.1 | |
The content that embodiment 37-42 contains each functional component in the health-care spirit of functional component sees the following form:
| Project | Embodiment 37 | Embodiment 38 | Embodiment 39 | Embodiment 40 | Embodiment 41 | Embodiment 42 | |
| The liquor number of degrees (V/V%) | 75 | 75 | 75 | 75 | 75 | 75 | |
| Functional component content | Voitol mg/L | 5.0 | 2.1 | 1.0 | 4.5 | 1.1 | 3.3 |
| Borneol mg/L | 3.5 | 2.4 | 1.2 | 2.3 | 1.8 | 2.3 | |
| Cypress camphor mg/L | 2.0 | 1.2 | 1.8 | 2.3 | 1.7 | 2.0 | |
| NSC 97324 ug/L | 6.5 | 3.4 | 2.0 | 6.0 | 3.0 | 1.7 | |
| Dimethyl disulfide ug/L | 6.3 | 3.9 | 2.4 | 6.1 | 2.1 | 1.2 | |
| Ligustrazine g/L | 1.0 | 0.2 | 0.8 | 1.4 | 1.0 | 1.0 | |
| Soybean isoflavones mg/L | 4.5 | 2.2 | 0.5 | 4.9 | 0.9 | 4.3 | |
| Chitin mg/L | 2.9 | 1.0 | 2.1 | 1.5 | 2.0 | 2.2 | |
| Puerarin ug/L | 9.0 | 5.4 | 3.2 | 4.4 | 0.9 | 5.0 | |
| Forulic acid mg/L | 0 | 0 | 2.8 | 0 | 7.1 | 5.3 | |
| N.F,USP MANNITOL g/L | 0 | 0 | 1.4 | 0 | 0.9 | 2.2 | |
| Oxysuccinic acid mg/L | 0 | 0 | 1.9 | 0 | 5.2 | 4.1 | |
| Tetradecanoic acid mg/L | 0 | 0 | 1.6 | 0 | 1.1 | 1.4 | |
| 2-furancarboxylic acid mg/L | 0 | 0 | 1.1 | 0 | 6.5 | 2.0 | |
| Vanillic acid ug/L | 0 | 0 | 2.3 | 0 | 1.7 | 3.5 | |
| Xylitol mg/L | 0 | 0 | 0 | 3.1 | 3.5 | 3.4 | |
| Ricinoleate acid ug/L | 0 | 0 | 0 | 2.0 | 6.0 | 4.1 | |
| Gallic acid ug/L | 0 | 0 | 0 | 2.4 | 4.5 | 1.0 | |
| Lauric acid mg/L | 0 | 0 | 0 | 1.1 | 1.7 | 0.5 | |
| Phytic acid mg/L | 0 | 0 | 0 | 2.9 | 5.0 | 2.2 | |
| Tannic acid ug/L | 0 | 0 | 0 | 3.4 | 3.7 | 1.9 | |
| Humulone ug/L | 0 | 0 | 0 | 5.0 | 0.6 | 2.7 | |
Claims (8)
1, include the health-care spirit of beneficial functional component, it is characterized in that: at alcoholic strength is in the liquor of 15～75 (V/V%), includes following functional component:
Voitol (C
6H
6O
3), borneol (C
10H
18O), cypress camphor (C
16H
26O), NSC 97324 (C
2H
6S
3), dimethyl disulfide (C
2H
6S
3), Ligustrazine (C
8H
12N
2), soybean isoflavones (C
15H
10O
5), chitin (C
8H
13NO
5), puerarin (C
21H
20O
9).
2, according to the described health-care spirit of claim 1, it is characterized in that: at described alcoholic strength is in the liquor of 15～75 (V/V%), also includes following functional component:
Forulic acid (C
10H
10O
4), N.F,USP MANNITOL (C
6H
8(OH)
6), oxysuccinic acid (C
4H
6O
5), tetradecanoic acid (C
14H
28O
2), 2-furancarboxylic acid (C
5H
4O
3), vanillic acid (C
8H
8O
4).
3, according to the described health-care spirit of claim 1, it is characterized in that: at described alcoholic strength is in the liquor of 15～75 (V/V%), also includes following functional component:
Xylitol (C
5H
12O
5), ricinoleate acid (C
18H
34O
3), gallic acid (C
7H
6O
5), lauric acid (C
14H
28O
2), phytic acid (C
6H
18O
24P
6), tannic acid (C
14H
10O
9), humulone (C
21H
30O
5).
4, according to the described health-care spirit of claim 2, it is characterized in that: at described alcoholic strength is in the liquor of 15～75 (V/V%), also includes following functional component:
Xylitol (C
5H
12O
5), ricinoleate acid (C
18H
34O
3), gallic acid (C
7H
6O
5), lauric acid (C
14H
28O
2), phytic acid (C
6H
18O
24P
6), tannic acid (C
14H
10O
9), humulone (C
21H
30O
5).
5, according to the described health-care spirit of claim 1, it is characterized in that: in described liquor,, include the functional component of following content by every liter of contained functional component weight of liquor:
Voitol (C
6H
6O
3), content is 0.8～5.0mg/L,
Borneol (C
10H
18O), content is 0.01～3.5mg/L,
Cypress camphor (C
16H
26O), content is 1.0～2.5mg/L,
NSC 97324 (C
2H
6S
3), content is 1.0～6.5ug/L,
Dimethyl disulfide (C
2H
6S
3), content is 1.0～6.5ug/L
Ligustrazine (C
8H
12N
2), content is 0.1～1.5g/L,
Soybean isoflavones (C
15H
10O
5), content is 0.5～5mg/L,
Chitin (C
8H
13NO
5), content is 0.2～3mg/L,
Puerarin (C
21H
20O
9), content is 0.1～9.0ug/L.
6, according to the described health-care spirit of claim 5, it is characterized in that: in described liquor, also include the functional component of following content:
Forulic acid (C
10H
10O
4), content is 2.5～8.0mg/L,
N.F,USP MANNITOL (C
6H
8(OH)
6), content is 0.1～3.0g/L,
Oxysuccinic acid (C
4H
6O
5), content is 1.0～5.5mg/L,
Tetradecanoic acid (C
14H
28O
2), content is 0.01～2.0mg/L,
2-furancarboxylic acid (C
5H
4O
3), content is 1.0～6.5mg/L,
Vanillic acid (C
8H
8O
4), content is 1.0～5.0ug/L.
7, according to the described health-care spirit of claim 5, it is characterized in that: in described liquor, also include the functional component of following content:
Xylitol (C
5H
12O
5), content is 0.5～5.0mg/L,
Ricinoleate acid (C
18H
34O
3), content is 1.0～6.0ug/L,
Gallic acid (C
7H
6O
5), content is 0.1～9.0ug/L,
Lauric acid (C
14H
28O
2), content is 0.1～2.0mg/L,
Phytic acid (C
6H
18O
24P
6), content is 2.0～5.0mg/L,
Tannic acid (C
14H
10O
9), content is 0.6～5.0ug/L,
Humulone (C
21H
30O
5), content is 0.6～5.0ug/L.
8, according to the described health-care spirit of claim 6, it is characterized in that: in described liquor, also include the functional component of following content:
Xylitol (C
5H
12O
5), content is 0.5～5.0mg/L,
Ricinoleate acid (C
18H
34O
3), content is 1.0～6.0ug/L,
Gallic acid (C
7H
6O
5), content is 0.1～9.0ug/L,
Lauric acid (C
14H
28O
2), content is 0.1～2.0mg/L,
Phytic acid (C
6H
18O
24P
6), content is 2.0～5.0mg/L,
Tannic acid (C
14H
10O
9), content is 0.6～5.0ug/L,
River deer humulone (C
21H
30O
5), content is 0.6～5.0ug/L.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007100483331A CN101007992B (en) | 2007-01-26 | 2007-01-26 | Health white spirit containing beneficial functional component |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007100483331A CN101007992B (en) | 2007-01-26 | 2007-01-26 | Health white spirit containing beneficial functional component |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101007992A true CN101007992A (en) | 2007-08-01 |
| CN101007992B CN101007992B (en) | 2010-07-14 |
Family
ID=38696652
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2007100483331A Active CN101007992B (en) | 2007-01-26 | 2007-01-26 | Health white spirit containing beneficial functional component |
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| Country | Link |
|---|---|
| CN (1) | CN101007992B (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102127496A (en) * | 2010-12-03 | 2011-07-20 | 河南棠河酒业股份有限公司 | Nutritional health wine |
| CN102337193A (en) * | 2011-10-18 | 2012-02-01 | 李家民 | Method for preparing starter for improving content of health flavor components of white spirit |
| CN102408967A (en) * | 2011-10-31 | 2012-04-11 | 李家民 | High-fat flavoring wine containing healthy flavor components and preparation method thereof |
| CN102816668A (en) * | 2012-08-24 | 2012-12-12 | 李家民 | Method for preparing Fen-flavor liquor containing wholesome flavor ingredients |
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| CN103509675A (en) * | 2013-09-10 | 2014-01-15 | 安徽省天旭茶业有限公司 | Preparation method of health-care apple-juice tea wine |
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| CN1342747A (en) * | 2001-09-27 | 2002-04-03 | 于田 | Process and formula for preparing Lukang peptide spirit |
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|---|---|---|---|---|
| CN102127496A (en) * | 2010-12-03 | 2011-07-20 | 河南棠河酒业股份有限公司 | Nutritional health wine |
| CN102127496B (en) * | 2010-12-03 | 2012-07-18 | 河南棠河酒业股份有限公司 | Nutritional health wine |
| CN102337193A (en) * | 2011-10-18 | 2012-02-01 | 李家民 | Method for preparing starter for improving content of health flavor components of white spirit |
| CN102408967A (en) * | 2011-10-31 | 2012-04-11 | 李家民 | High-fat flavoring wine containing healthy flavor components and preparation method thereof |
| CN102408967B (en) * | 2011-10-31 | 2013-03-20 | 李家民 | High-fat flavoring wine containing healthy flavor components and preparation method thereof |
| CN102816668A (en) * | 2012-08-24 | 2012-12-12 | 李家民 | Method for preparing Fen-flavor liquor containing wholesome flavor ingredients |
| CN103509675A (en) * | 2013-09-10 | 2014-01-15 | 安徽省天旭茶业有限公司 | Preparation method of health-care apple-juice tea wine |
| CN103436411A (en) * | 2013-09-17 | 2013-12-11 | 山东社汇酒业有限公司 | Production method of whisky with thick fragrance, herbal fragrance and oak fragrance |
| CN104998000A (en) * | 2015-06-16 | 2015-10-28 | 何伟雄 | Kudzu puree |
| JP7081899B2 (en) | 2016-07-29 | 2022-06-07 | キリンホールディングス株式会社 | Composition for improving blood flow |
| CN113197904A (en) * | 2021-03-31 | 2021-08-03 | 和田维吾尔药业股份有限公司 | Traditional Chinese medicine active ingredient composition for treating cough and preparation method thereof |
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Effective date of registration: 20170505 Address after: No. 999 road 629200 Shehong County of Sichuan province Tuopai Tuopai town Patentee after: SICHUAN TUOPAI SHEDE WINE CO., LTD. Address before: 629209 Shehong County, Sichuan province willow town street, No. 149 Patentee before: Li Jiamin |
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