CN105062827A - Maca nutrition wine - Google Patents
Maca nutrition wine Download PDFInfo
- Publication number
- CN105062827A CN105062827A CN201510538568.3A CN201510538568A CN105062827A CN 105062827 A CN105062827 A CN 105062827A CN 201510538568 A CN201510538568 A CN 201510538568A CN 105062827 A CN105062827 A CN 105062827A
- Authority
- CN
- China
- Prior art keywords
- portions
- maca
- wine
- parts
- subsequent use
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000000759 Lepidium meyenii Species 0.000 title claims abstract description 15
- 235000000421 Lepidium meyenii Nutrition 0.000 title claims abstract description 15
- 235000012902 lepidium meyenii Nutrition 0.000 title claims abstract description 15
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 14
- 230000035764 nutrition Effects 0.000 title abstract description 4
- 244000046109 Sorghum vulgare var. nervosum Species 0.000 claims abstract description 10
- 240000007594 Oryza sativa Species 0.000 claims abstract description 8
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 8
- 235000009566 rice Nutrition 0.000 claims abstract description 8
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 13
- 235000013399 edible fruits Nutrition 0.000 claims description 10
- 210000003608 fece Anatomy 0.000 claims description 10
- 241001127714 Amomum Species 0.000 claims description 9
- 241000894006 Bacteria Species 0.000 claims description 9
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 9
- 241000282326 Felis catus Species 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 241000202807 Glycyrrhiza Species 0.000 claims description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 6
- 241000219094 Vitaceae Species 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 235000021021 grapes Nutrition 0.000 claims description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 235000015096 spirit Nutrition 0.000 claims description 6
- 238000010025 steaming Methods 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 4
- 241000193830 Bacillus <bacterium> Species 0.000 claims description 3
- 241000195493 Cryptophyta Species 0.000 claims description 3
- 241000233866 Fungi Species 0.000 claims description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- XUIMIQQOPSSXEZ-UHFFFAOYSA-N Silicon Chemical compound [Si] XUIMIQQOPSSXEZ-UHFFFAOYSA-N 0.000 claims description 3
- 239000002131 composite material Substances 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000011081 inoculation Methods 0.000 claims description 3
- 239000002054 inoculum Substances 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 229910052710 silicon Inorganic materials 0.000 claims description 3
- 239000010703 silicon Substances 0.000 claims description 3
- 239000002689 soil Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 244000241257 Cucumis melo Species 0.000 claims 2
- 230000000694 effects Effects 0.000 abstract description 9
- 230000036528 appetite Effects 0.000 abstract description 5
- 235000019789 appetite Nutrition 0.000 abstract description 5
- 230000006870 function Effects 0.000 abstract description 5
- 239000000126 substance Substances 0.000 abstract description 5
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 235000009754 Vitis X bourquina Nutrition 0.000 abstract description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 abstract description 2
- 240000006365 Vitis vinifera Species 0.000 abstract description 2
- 235000014787 Vitis vinifera Nutrition 0.000 abstract description 2
- 230000008901 benefit Effects 0.000 abstract description 2
- 230000002708 enhancing effect Effects 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 244000303040 Glycyrrhiza glabra Species 0.000 abstract 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract 1
- 206010061218 Inflammation Diseases 0.000 abstract 1
- 230000003467 diminishing effect Effects 0.000 abstract 1
- 230000029142 excretion Effects 0.000 abstract 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 abstract 1
- 230000004054 inflammatory process Effects 0.000 abstract 1
- 235000011477 liquorice Nutrition 0.000 abstract 1
- 231100000957 no side effect Toxicity 0.000 abstract 1
- 230000008569 process Effects 0.000 abstract 1
- 230000001988 toxicity Effects 0.000 abstract 1
- 231100000419 toxicity Toxicity 0.000 abstract 1
- 238000009423 ventilation Methods 0.000 abstract 1
- 241000219112 Cucumis Species 0.000 description 7
- 230000000050 nutritive effect Effects 0.000 description 5
- 241000196324 Embryophyta Species 0.000 description 4
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 208000024891 symptom Diseases 0.000 description 3
- 206010000087 Abdominal pain upper Diseases 0.000 description 2
- KGEKLUUHTZCSIP-HOSYDEDBSA-N [(1s,4s,6r)-1,7,7-trimethyl-6-bicyclo[2.2.1]heptanyl] acetate Chemical compound C1C[C@]2(C)[C@H](OC(=O)C)C[C@H]1C2(C)C KGEKLUUHTZCSIP-HOSYDEDBSA-N 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 230000003203 everyday effect Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 230000008673 vomiting Effects 0.000 description 2
- WTARULDDTDQWMU-RKDXNWHRSA-N (+)-β-pinene Chemical compound C1[C@H]2C(C)(C)[C@@H]1CCC2=C WTARULDDTDQWMU-RKDXNWHRSA-N 0.000 description 1
- WTARULDDTDQWMU-IUCAKERBSA-N (-)-Nopinene Natural products C1[C@@H]2C(C)(C)[C@H]1CCC2=C WTARULDDTDQWMU-IUCAKERBSA-N 0.000 description 1
- WEEGYLXZBRQIMU-UHFFFAOYSA-N 1,8-cineole Natural products C1CC2CCC1(C)OC2(C)C WEEGYLXZBRQIMU-UHFFFAOYSA-N 0.000 description 1
- 206010000242 Abortion threatened Diseases 0.000 description 1
- 244000205574 Acorus calamus Species 0.000 description 1
- 235000006480 Acorus calamus Nutrition 0.000 description 1
- 241000219193 Brassicaceae Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 235000005124 Decaisnea Nutrition 0.000 description 1
- 241000133576 Decaisnea Species 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 240000002943 Elettaria cardamomum Species 0.000 description 1
- 235000018602 Elettaria cardamomum Nutrition 0.000 description 1
- WEEGYLXZBRQIMU-WAAGHKOSSA-N Eucalyptol Chemical compound C1C[C@H]2CC[C@]1(C)OC2(C)C WEEGYLXZBRQIMU-WAAGHKOSSA-N 0.000 description 1
- 239000009526 Fructus Akebiae Substances 0.000 description 1
- 206010067715 Gastrointestinal sounds abnormal Diseases 0.000 description 1
- 240000008917 Glycyrrhiza uralensis Species 0.000 description 1
- 235000000554 Glycyrrhiza uralensis Nutrition 0.000 description 1
- 241000825107 Hierochloe Species 0.000 description 1
- 235000015466 Hierochloe odorata Nutrition 0.000 description 1
- 241000798443 Hornodermoporus martius Species 0.000 description 1
- 241001083838 Lardizabalaceae Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- WTARULDDTDQWMU-UHFFFAOYSA-N Pseudopinene Natural products C1C2C(C)(C)C1CCC2=C WTARULDDTDQWMU-UHFFFAOYSA-N 0.000 description 1
- 208000005985 Threatened Abortion Diseases 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 150000001336 alkenes Chemical class 0.000 description 1
- XCPQUQHBVVXMRQ-UHFFFAOYSA-N alpha-Fenchene Natural products C1CC2C(=C)CC1C2(C)C XCPQUQHBVVXMRQ-UHFFFAOYSA-N 0.000 description 1
- 230000000202 analgesic effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229930006722 beta-pinene Natural products 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 229940115397 bornyl acetate Drugs 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 229960005233 cineole Drugs 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 230000035613 defoliation Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 230000035558 fertility Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 206010016766 flatulence Diseases 0.000 description 1
- LCWMKIHBLJLORW-UHFFFAOYSA-N gamma-carene Natural products C1CC(=C)CC2C(C)(C)C21 LCWMKIHBLJLORW-UHFFFAOYSA-N 0.000 description 1
- 208000027692 gas pain Diseases 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000003053 immunization Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- LTINPJMVDKPJJI-UHFFFAOYSA-N iodinated glycerol Chemical compound CC(I)C1OCC(CO)O1 LTINPJMVDKPJJI-UHFFFAOYSA-N 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 230000006651 lactation Effects 0.000 description 1
- -1 lauro lene Chemical compound 0.000 description 1
- 229940087305 limonene Drugs 0.000 description 1
- 235000001510 limonene Nutrition 0.000 description 1
- CDOSHBSSFJOMGT-UHFFFAOYSA-N linalool Chemical compound CC(C)=CCCC(C)(O)C=C CDOSHBSSFJOMGT-UHFFFAOYSA-N 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 230000035935 pregnancy Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000035882 stress Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 210000004916 vomit Anatomy 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses maca nutrition wine which is prepared from, by weight parts, maca, glutinous rice, decaisne fargesii, grape, fructus amomi, liquorice and kaoliang spirit. A unique process is adopted, maca and other components are utilized well, the resource utilization rate is improved, substances in rational matching are in mutual compatibility, respective advantages are utilized, the effects of different components are enhanced, so that the wine has functions of clearing heat, removing toxicity, enhancing appetite, diminishing inflammation, relieving pain, performing refreshing and restoring consciousness, performing ventilation, facilitating excretion, nourishing yin and tonifying yang, and can provide necessary nutrient substances for the human body. The maca nutrition wine has a health care effect when eaten for a long term, effectively improves a sub-health status and has no side effect. The wine is yellowish in color, limpid, mellow and smooth in taste, moderate in sweet and sour degree, long in remaining taste and has good market competitiveness.
Description
Technical field
The present invention relates to a kind of wine, particularly relate to a kind of maca nutritional wine.
Background technology
Agate card: the plant on the plateau of a kind of growth in South America more than Peru Andes district height above sea level four km, belongs to Cruciferae.Originate in the mountain area, Andean of near the peaceful and Pasco of base in the middle part of Peru more than 4000 meters.Agate card is rich in high unit nutrient substance, human body is had to the function of nourishing and fit keeping function, the people eaten have full of physical strength, spirit vigorous can not be tired sensation; And can enhance metabolism, renitency promote the sexuality of the mankind and animal, fertility and lactation, and climacterium obstacle can be eliminated, slow down aging, promote brain vigor etc.Nearly ten years, the most noticeable and the most promising healthcare products in World Health product market have been become.And with the combination of Ma Ka and wine, become the developing goal in market especially.
Cat dung melon: have another name called Root of Farges Decaisnea, terrible finger, cat dung cylinder, Lardizabalaceae Mao Shiguashu defoliation bush plant, up to 5 meters.Among the remote mountains being distributed in the Qinling Mountains, the Bashan Mountain, be called " Fructus Akebiae " in Sichuan Palestine and China, Wanzhou prefecture of Chongqing, Deng Di mountain area, enshi; The cock intestines again in Zhaotong region of Yunnan Province.Be rich in carbohydrate, protein, fat, pectin, VITAMIN and mineral nutrition in its pulp, taste sweet as honey, again can clearing heat and detoxicating, dispel rheumatism, removing heat from the lung to relieve cough, be a kind of wild economic plant having very much Development volue.
Fructus amomi: another name Fructus Amomi, Changtai fructus amomi (Fujian), has another name called Elettaria cardamomum (L.) Maton, perennial herb.Be Perenniporia martius zingiberaceous plant fruits and seeds, be the conventional medicinal material of aromaticity simply of the traditional Chinese medical science.Fructus amomi is warm in nature, taste is pungent, there is warming the spleen and kidney, lower gas pain relieving, wide chest diaphragm, dredge the stagnation of the circulation of vital energy, except vomit inverse, increase appetite, only coldly to rush down, whet the appetite, change effect that is stagnant, that help digestion, effectively can treat that stomachache turgor, increased borborygmus and diarrhea, indigestion, vomiting clear water, thick fur are greasy, the reaction of pregnant woman's pregnancy reactions and pregnant woman's accidental cause fall and flutter, so that threatened abortion and the diseases such as stomachache.
Radix Glycyrrhizae: old, the sweet grass of another name state, Glycyrrhiza uralensis Fisch., sweet root.Pulse family, Glycyrrhiza perennial herb, root and root stock sturdy, be a kind of to the good help herbal medicine of human body.
Summary of the invention
The present invention aims to provide a kind of novel maca nutritional wine, and this wine not only has higher nutritive value, has the function for the treatment of and health care concurrently, and mellow soft and smooth, the sour and sweet palatability of vinosity, there is again a kind of fruit fragrance of uniqueness.
The present invention realizes by following technical solution:
A kind of maca nutritional wine, be made up of the material of following weight part:
30 ~ 50 parts of agate cards, 40 ~ 60 parts of glutinous rice, 10 ~ 15 portions of cat dung melons, 15 ~ 20 portions of grapes, 5 ~ 8 parts of fructus amomis, 6 ~ 10 portions of Radix Glycyrrhizaes, 100 ~ 120 portions of Kaoliang spirits;
Its preparation method is:
(1) 30 ~ 50 parts of agate cards, 40 ~ 60 parts of glutinous rice are pulverized and mixed rear mistake 30 order, then are put in decatize 20 ~ 25min in food steamer, finally take out naturally cool to 35 ~ 45 DEG C steaming for subsequent use;
(2) 10 ~ 15 portions of cat dung melons, 15 ~ 20 portions of grapes stirred, pulverize, remove seed after fruit pulp is for subsequent use;
(3) 5 ~ 8 parts of fructus amomis are dried pulverize after cross 60 orders to obtain amomum powder for subsequent use;
(4) after above-mentioned steaming, fruit pulp and amomum powder being mixed, inoculation fermentation composite bacteria, then it is evenly positioned in fermentor tank, ferment 4 ~ 6 days;
(5) cross 40 orders after being pulverized by 6 ~ 10 portions of Radix Glycyrrhizaes, then join in fermentor tank with 100 ~ 120 portions of Kaoliang spirits, lixiviate is separated vat liquor is for subsequent use after 40 ~ 50 days;
(6), after vat liquor first being carried out millipore filtration, recycle silicon algae soil metre filter, gained filtrate encapsulates after being placed in the water-bath heat sterilization of 70 ~ 80 DEG C again and puts in storage.
Further, dark fund Gen Maka selected by described agate card.
Further, the described amomum powder water-content of step (3) is below 10%.
Further, step (4) described fermenting compound fungus is made up of yeast, milk-acid bacteria, acetic bacteria, bifidus bacillus, and inoculum size is 0.3 ~ 0.8% of inoculated mixture quality, and controlling leavening temperature is 26 ~ 35 DEG C.
Further, the described Kaoliang spirit ethanol concn of step (5) is 45 ~ 50%.
The present invention has following beneficial effect:
(1) agate card is pulverized the speed that improve subsequent fermentation after boiling with glutinous rice, lixiviate is carried out to agate card and continuing fermentation can at utmost remain its nutritive ingredient, improve the value of wine.
(2) cat dung melon and grape all have higher sugar content, and fermentation can improve wine concentration together, and adds the delicate fragrance of a kind of fruit for wine, and the nutritive element be rich in is of great advantage to human body, and raw material is easy to get, and that has expanded cat dung melon utilizes field.
(3) fructus amomi and fermented product are together fermented, what utilize it to contain to ferment the pained thick and heavy problem of the wine sense that brings to reduce fruit as volatile matter such as Bornyl acetate, lauro lene, limonene, beta-pinene, eucalyptol, phantol, α-pepper alkene, improve the mouthfeel of wine, nutritive ingredient unique in fructus amomi in addition has good health-care effect to human body.
(4) interpolation of Radix Glycyrrhizae not only can the immunizing power of enhancing body, and and above-mentioned different substances there is good compatibility of drugs, improve the action effect of material, which in turn improve the mouthfeel of wine.
(5) to sum up, the present invention adopts unique technique, make use of Ma Ka and other compositions preferably, improve resource utilization, reasonably combined material science compatibility, respectively get the chief, enhance the action effect of heterogeneity, this drinking utensils is had clearing heat and detoxicating, whet the appetite, anti-inflammatory analgetic, produce refreshing effect to the mind, ventilate convenient, the functions such as nourishing YIN and invigorating YANG, can be again the nutritive substance that human body provides required, long-term eating has health-care effect, effectively improve sub-health state, without any side effects, and this wine wine and women-sensual pursuits is yellowish, limpid bright, vinosity is mellow soft and smooth, sour and sweet palatability, pleasant impression is long, there is the good market competitiveness.
Embodiment
A kind of maca nutritional wine, be made up of the material of following weight part:
40 parts of agate cards, 48 parts of glutinous rice, 13 portions of cat dung melons, 18 portions of grapes, 8 parts of fructus amomis, 6 portions of Radix Glycyrrhizaes, 105 portions of Kaoliang spirits;
Its preparation method is:
(1) 40 parts of agate cards, 48 parts of glutinous rice are pulverized and mixed rear mistake 30 order, then are put in decatize 20min in food steamer, finally take out naturally cool to 38 ~ 45 DEG C steaming for subsequent use;
(2) 13 portions of cat dung melons, 18 portions of grapes stirred, pulverize, remove seed after fruit pulp is for subsequent use;
(3) 8 parts of fructus amomis are dried pulverize after cross 60 orders to obtain amomum powder for subsequent use;
(4) after above-mentioned steaming, fruit pulp and amomum powder being mixed, inoculation fermentation composite bacteria, then it is evenly positioned in fermentor tank, ferment 6 days;
(5) cross 40 orders after being pulverized by 6 portions of Radix Glycyrrhizaes, then join in fermentor tank with 105 portions of Kaoliang spirits, lixiviate is separated vat liquor is for subsequent use after 46 days;
(6), after vat liquor first being carried out millipore filtration, recycle silicon algae soil metre filter, gained filtrate encapsulates after being placed in the water-bath heat sterilization of 75 ~ 80 DEG C again and puts in storage.
Further, dark fund Gen Maka selected by described agate card.
Further, the described amomum powder water-content of step (3) is below 8%.
Further, step (4) described fermenting compound fungus is made up of yeast, milk-acid bacteria, acetic bacteria, bifidus bacillus, and inoculum size is 0.45% of inoculated mixture quality, and controlling leavening temperature is 28 ~ 35 DEG C.
Further, the described Kaoliang spirit ethanol concn of step (5) is 45 ~ 50%.
Record the main nutrient composition of this nutriment wine as following table:
| Survey composition | Every hectogram wine content (g) |
| Crude protein | 2.98 |
| Crude fat | 1.56 |
| Soluble sugar | 8.36 |
| Food fibre | 3.92 |
| VA+VC | 0.01 |
Test 50 poor appetite persons, drink this wine twice every day, each serving with 50 ~ 60 milliliters, after 5 ~ 7 days, 90% personnel reflect that symptom makes moderate progress; Personnel that are large to 70 stress, poor sleeping quality test, and drink this wine twice every day, each serving with 40 ~ 50 milliliters, one week afterwards 80% personnel reflect that symptom is alleviated to some extent, after one month, the personnel of more than 90% claim symptom to have larger improvement.
Claims (5)
1. a maca nutritional wine, is characterized in that, is made up of the material of following weight part:
30 ~ 50 parts of agate cards, 40 ~ 60 parts of glutinous rice, 10 ~ 15 portions of cat dung melons, 15 ~ 20 portions of grapes, 5 ~ 8 parts of fructus amomis, 6 ~ 10 portions of Radix Glycyrrhizaes, 100 ~ 120 portions of Kaoliang spirits;
Its preparation method is:
(1) 30 ~ 50 parts of agate cards, 40 ~ 60 parts of glutinous rice are pulverized and mixed rear mistake 30 order, then are put in decatize 20 ~ 25min in food steamer, finally take out naturally cool to 35 ~ 45 DEG C steaming for subsequent use;
(2) 10 ~ 15 portions of cat dung melons, 15 ~ 20 portions of grapes stirred, pulverize, remove seed after fruit pulp is for subsequent use;
(3) 5 ~ 8 parts of fructus amomis are dried pulverize after cross 60 orders to obtain amomum powder for subsequent use;
(4) after above-mentioned steaming, fruit pulp and amomum powder being mixed, inoculation fermentation composite bacteria, then it is evenly positioned in fermentor tank, ferment 4 ~ 6 days;
(5) cross 40 orders after being pulverized by 6 ~ 10 portions of Radix Glycyrrhizaes, then join in fermentor tank with 100 ~ 120 portions of Kaoliang spirits, lixiviate is separated vat liquor is for subsequent use after 40 ~ 50 days;
(6), after vat liquor first being carried out millipore filtration, recycle silicon algae soil metre filter, gained filtrate encapsulates after being placed in the water-bath heat sterilization of 70 ~ 80 DEG C again and puts in storage.
2. a kind of maca nutritional wine according to claim 1, is characterized in that, dark fund Gen Maka selected by described agate card.
3. a kind of maca nutritional wine according to claim 1, is characterized in that, the described amomum powder water-content of step (3) is below 10%.
4. a kind of maca nutritional wine according to claim 1, it is characterized in that, step (4) described fermenting compound fungus is made up of yeast, milk-acid bacteria, acetic bacteria, bifidus bacillus, and inoculum size is 0.3 ~ 0.8% of inoculated mixture quality, and controlling leavening temperature is 26 ~ 35 DEG C.
5. a kind of maca nutritional wine according to claim 1, is characterized in that, the described Kaoliang spirit ethanol concn of step (5) is 45 ~ 50%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510538568.3A CN105062827A (en) | 2015-08-28 | 2015-08-28 | Maca nutrition wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510538568.3A CN105062827A (en) | 2015-08-28 | 2015-08-28 | Maca nutrition wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105062827A true CN105062827A (en) | 2015-11-18 |
Family
ID=54492349
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510538568.3A Pending CN105062827A (en) | 2015-08-28 | 2015-08-28 | Maca nutrition wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105062827A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105331490A (en) * | 2015-11-30 | 2016-02-17 | 汉源县汇利农业发展有限公司 | Preparation method of maca liquor |
| CN105602797A (en) * | 2016-03-09 | 2016-05-25 | 江苏慧博生物科技有限公司 | Maca fermented wine and preparation method thereof |
| CN105695267A (en) * | 2016-03-25 | 2016-06-22 | 唐云龙 | Nutritional polygonum multiflorum wine |
| CN105733887A (en) * | 2016-05-07 | 2016-07-06 | 唐云龙 | Maca nutritional wine |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4627477B2 (en) * | 2005-10-07 | 2011-02-09 | サントリーホールディングス株式会社 | Maca extract-containing food and drink containing acetic acid or vinegar |
| CN103710236A (en) * | 2013-11-25 | 2014-04-09 | 牛建伟 | Preparation method for maca nutritional wine |
| CN104479953A (en) * | 2014-11-28 | 2015-04-01 | 广西南宁劲能农业科技有限公司 | Maca wine |
| CN104845828A (en) * | 2015-06-13 | 2015-08-19 | 聂超 | Blueberry health wine capable of maintaining mental tranquility and preparation method of blueberry health wine |
-
2015
- 2015-08-28 CN CN201510538568.3A patent/CN105062827A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4627477B2 (en) * | 2005-10-07 | 2011-02-09 | サントリーホールディングス株式会社 | Maca extract-containing food and drink containing acetic acid or vinegar |
| CN103710236A (en) * | 2013-11-25 | 2014-04-09 | 牛建伟 | Preparation method for maca nutritional wine |
| CN104479953A (en) * | 2014-11-28 | 2015-04-01 | 广西南宁劲能农业科技有限公司 | Maca wine |
| CN104845828A (en) * | 2015-06-13 | 2015-08-19 | 聂超 | Blueberry health wine capable of maintaining mental tranquility and preparation method of blueberry health wine |
Non-Patent Citations (2)
| Title |
|---|
| 尹子娟等: "玛咖的营养成分及功效研究进展", 《云南农业科技》 * |
| 罗国光: "《果蔬词典》", 30 June 2007 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105331490A (en) * | 2015-11-30 | 2016-02-17 | 汉源县汇利农业发展有限公司 | Preparation method of maca liquor |
| CN105602797A (en) * | 2016-03-09 | 2016-05-25 | 江苏慧博生物科技有限公司 | Maca fermented wine and preparation method thereof |
| CN105695267A (en) * | 2016-03-25 | 2016-06-22 | 唐云龙 | Nutritional polygonum multiflorum wine |
| CN105733887A (en) * | 2016-05-07 | 2016-07-06 | 唐云龙 | Maca nutritional wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103169119B (en) | Pure natural plant beverage and preparation method thereof | |
| CN103392827B (en) | Moringa leaf preserved bean curd | |
| CN107151610B (en) | Yellow wine brewing method | |
| CN103609793A (en) | Blueberry healthcare herbal tea | |
| CN101497851A (en) | Healthcare wine | |
| CN103589564A (en) | Chinese herbal medicinal health care wine prepared by compounding and fermenting dandelion, Chinese yam, mulberry, medlar and gynostemma | |
| CN103642624A (en) | Composite fermentation type cistanche health-care wine and production technology thereof | |
| CN104172095A (en) | Polygonum cuspidatum soy sauce | |
| CN103361223B (en) | Multiplex healthy wine and preparation method thereof | |
| CN105062827A (en) | Maca nutrition wine | |
| CN103602557A (en) | Cortex eucommiae-medicinal indianmulberry root-Chinese yam-mulberry-barbary wolfberry fruit compound fermented Chinese herbal medicine health-care liquor | |
| CN103602556B (en) | A kind of Composite fermentation type coix seed health-care wine and production technology thereof | |
| CN101649284A (en) | Acanthopanax sessiliflorus fruit wine and brewing method thereof | |
| CN103583759A (en) | Health-care herbal tea prepared from Chinese herbal medicines including gynostemma pentaphylla | |
| CN114041593A (en) | Uric acid-reducing composite oligosaccharide enzyme and preparation method thereof | |
| CN105255699A (en) | Scripus triqueter, horned melon and radix paeoniae alba fruit vinegar brewing method | |
| CN104824387A (en) | Composite free-range chicken feed containing residue from silkworm pupae and preparation method of same | |
| CN103642627A (en) | Licorice schisandra-chinensis Chinese-yam haw lyceum-barbarum composite fermentation health-care wine | |
| CN107019208A (en) | A kind of Chinese medicine ferment and preparation method thereof | |
| CN109370869A (en) | A kind of bitter buckwheat ethylic acid fermented beverage and preparation method thereof rich in flavones | |
| CN108522917A (en) | A kind of production method of lower hyperlipidemia, hypertension, hyperglycemia ferment health drink | |
| CN107541398A (en) | A kind of peach fruit wine and production method | |
| CN103602548A (en) | Compound fermentation Chinese herbal medicine health-care wine of polygonum multiflorum, rhodiola rosea, rhizoma dioscoreae, mulberry and medlar | |
| CN101649282B (en) | Red raspberry acanthopanax sessiliflorus fruit wine and brewing method thereof | |
| CN103589569B (en) | Production technique of compound fermented ulva health wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151118 |