CN105146648A - Making method of liquor partner with bio-enzyme activity and liquor partner - Google Patents
Making method of liquor partner with bio-enzyme activity and liquor partner Download PDFInfo
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- CN105146648A CN105146648A CN201510489997.6A CN201510489997A CN105146648A CN 105146648 A CN105146648 A CN 105146648A CN 201510489997 A CN201510489997 A CN 201510489997A CN 105146648 A CN105146648 A CN 105146648A
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- Prior art keywords
- parts
- ferment
- liquor
- partner
- enzyme
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- 230000000694 effects Effects 0.000 title claims abstract description 15
- 238000000034 method Methods 0.000 title abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 10
- 239000000203 mixture Substances 0.000 claims abstract description 9
- WVXRAFOPTSTNLL-NKWVEPMBSA-N 2',3'-dideoxyadenosine Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@H]1CC[C@@H](CO)O1 WVXRAFOPTSTNLL-NKWVEPMBSA-N 0.000 claims abstract description 8
- 241001116389 Aloe Species 0.000 claims abstract description 8
- 240000003394 Malpighia glabra Species 0.000 claims abstract description 8
- 235000014837 Malpighia glabra Nutrition 0.000 claims abstract description 8
- 235000011399 aloe vera Nutrition 0.000 claims abstract description 8
- 239000007788 liquid Substances 0.000 claims abstract description 8
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 7
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 7
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 7
- 239000006228 supernatant Substances 0.000 claims abstract description 7
- 238000002386 leaching Methods 0.000 claims abstract description 6
- 238000012859 sterile filling Methods 0.000 claims abstract description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 5
- 238000002360 preparation method Methods 0.000 claims description 8
- 239000012141 concentrate Substances 0.000 claims description 7
- 244000246386 Mentha pulegium Species 0.000 claims description 6
- 235000016257 Mentha pulegium Nutrition 0.000 claims description 6
- 235000004357 Mentha x piperita Nutrition 0.000 claims description 6
- 235000001050 hortel pimenta Nutrition 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 230000003203 everyday effect Effects 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 239000012467 final product Substances 0.000 claims description 2
- 102000004190 Enzymes Human genes 0.000 abstract description 11
- 108090000790 Enzymes Proteins 0.000 abstract description 11
- 239000000047 product Substances 0.000 abstract description 8
- 208000004930 Fatty Liver Diseases 0.000 abstract description 3
- 206010019708 Hepatic steatosis Diseases 0.000 abstract description 3
- 208000010706 fatty liver disease Diseases 0.000 abstract description 3
- 231100000240 steatosis hepatitis Toxicity 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 230000002378 acidificating effect Effects 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000000638 stimulation Effects 0.000 abstract description 2
- 239000000758 substrate Substances 0.000 abstract description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 abstract 2
- 241000167854 Bourreria succulenta Species 0.000 abstract 1
- 241000675108 Citrus tangerina Species 0.000 abstract 1
- 235000006679 Mentha X verticillata Nutrition 0.000 abstract 1
- 235000002899 Mentha suaveolens Nutrition 0.000 abstract 1
- 235000001636 Mentha x rotundifolia Nutrition 0.000 abstract 1
- 244000131360 Morinda citrifolia Species 0.000 abstract 1
- 230000004071 biological effect Effects 0.000 abstract 1
- 235000019693 cherries Nutrition 0.000 abstract 1
- 238000000605 extraction Methods 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 235000017524 noni Nutrition 0.000 abstract 1
- 230000000717 retained effect Effects 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 229940126680 traditional chinese medicines Drugs 0.000 abstract 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- WSFSSNUMVMOOMR-UHFFFAOYSA-N Formaldehyde Chemical compound O=C WSFSSNUMVMOOMR-UHFFFAOYSA-N 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 238000004140 cleaning Methods 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 235000021022 fresh fruits Nutrition 0.000 description 2
- 208000007848 Alcoholism Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010016654 Fibrosis Diseases 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 206010033799 Paralysis Diseases 0.000 description 1
- 206010041349 Somnolence Diseases 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 206010000059 abdominal discomfort Diseases 0.000 description 1
- 230000003044 adaptive effect Effects 0.000 description 1
- 201000007930 alcohol dependence Diseases 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000007882 cirrhosis Effects 0.000 description 1
- 208000019425 cirrhosis of liver Diseases 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 231100000206 health hazard Toxicity 0.000 description 1
- 230000010224 hepatic metabolism Effects 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 210000000653 nervous system Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 239000011241 protective layer Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 208000024891 symptom Diseases 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
- 230000008673 vomiting Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a making method of a liquor partner with bio-enzyme activity and the liquor partner. The liquor partner mainly comprises the following components in parts by volume: 50-80 parts of Noni enzyme, 20-40 parts of acerola cherry enzyme and 10-20 parts of aloe enzyme. The making method comprises the following steps: adding following components into above components according to a g/100ml proportion: 5-15 parts of mint, 3-5 parts of lotus and 0-8 parts of dried tangerine peel; sufficiently stirring the mixture; soaking the mixture for 30-60 days during which stirring is performed daily; after extraction, subjecting the obtained product to disinfection through microwave at 45-48 DEG C for 3-5 min; filtering the disinfected product and taking supernatant; and performing sterile filling on the supernatant to obtain the finished product. The invention has the following advantages and beneficial effects: the mixed enzyme belongs to an alkaline food, which can neutralize acidic substances such as liquor; enzymes are adopted as a substrate liquid, and the biological activity and health-care function of the enzymes are retained; the enzymes are used for extracting traditional Chinese medicines, so that the leaching efficiency is high, and the effect is obvious according to the principle that similar substances are more likely to be dissolved by each other; due to the fat-reducing function of the enzymes, a protection layer can be formed in the digestive tract of a human body, stimulation to the digestive tract can be reduced, and the occurrence of fatty liver is reduced.
Description
Technical field
The present invention relates to a kind of non-medicinal nutrient solution, be specifically related to a kind of Wine mate preparation method and the Wine mate with bioenzyme activity.
Background technology
Ferment is actual is a kind of biology enzyme, the harmful substances such as decomposable asymmetric choice net formaldehyde own and nitrite, extensively refer to the product obtained by fermentable at present, ferment is as a kind of health food, quite favor by people in recent years, ferment has fat reducing, anti-cancer, promotion body metabolism, strengthen the effects such as the healthy bacterial activity of enteric microorganism, applicant mainly produces all kinds of plant enzyme, health-product market occupies a tiny space, but mainly sell with the form of health products at present, the application of product is still more single.
In the modern life, drink and become the dinner party that a lot of business people can not run away, alcohol is mainly through liver metabolism, long-term alcohol is very large to the health hazard of people, fatty liver can be caused, cirrhosis, the harm such as nervous system paralysis, but a lot of business people but cannot refuse to drink, so there is a lot of disintoxicating product patent to occur at present, Chinese medicine composition mostly, or mixing carbohydrate is as honey or vitamin etc., mainly liver-protecting and alcoholism-relieving function, but function singleness, effect is failed to understand, especially important composition, traditional Chinese medicine extyaction efficiency is extremely low, affect effect of relieving the effect of alcohol.For this situation, the present invention is devoted to provide a kind of diverse in function, has bioenzyme activity, the Wine mate of Be very effective.
Summary of the invention
The object of this invention is to provide the Wine mate with bioenzyme activity of a kind of Be very effective, diverse in function.
For realizing above-mentioned goal of the invention, technical scheme of the present invention is as follows:
There is the Wine mate preparation method of bioenzyme activity, mainly comprise the component of following volume ratio:
Promise beautiful ferment 50-80 part
Acerola concentrate ferment 20-40 part
Aloe ferment 10-20 part
On said components basis, drop into following component according to the ratio of g/100ml:
Peppermint 5-15 part
Lotus 3-5 part
Dried orange peel 0-8 part
Add and fully to stir and evenly mix afterwards, soak 30-60 days, every day period stirs, and fully mixes lixiviate to allow solid and liquid.
After lixiviate terminates, microwave sterilization: 45-48 DEG C, continues 3-5min.
Cross leaching supernatant, sterile filling.
Further, the raw material that this preparation method uses is:
60 parts, the beautiful ferment of promise
30 parts, acerola concentrate ferment
10 parts, aloe ferment
On said components basis, drop into following component according to the ratio of g/100ml:
Peppermint 8-10 part
Lotus 2-4 part
Dried orange peel 4-6 part.
The present invention also includes and obtains Wine mate by said method.
Various ferment of the present invention, comprises the beautiful ferment of promise, acerola concentrate ferment, aloe ferment, all can be bought by market and obtain.Applicant also can be self-produced, and main processing step is as follows: pluck fresh fruit, carries out cleaning section, and load in fermentation tank, drop into ferment enzyme, constant temperature seals, lucifuge fermentation 0.5-1.5, centrifugal after can opening, filters, get supernatant and get final product.This production technology is industry common process, according to fresh fruit kind, have adaptive adjustment, for those skilled in the art can make.
Traditional Chinese medicinal components of the present invention needs to carry out pre-treatment before lixiviate, comprises conventional cleaning and dries, cuts into slices and pulverize.
The invention has the beneficial effects as follows: 1, mixed type ferment is base-forming food, can in and the acidic materials such as drinks; 2, adopt ferment as substrate liquid, remain biologically active and the health care of ferment; 3, use ferment to carry out the lixiviate of Chinese medicine, according to the principle that mixes, leaching rate is higher, Be very effective; 4, the fat reducing function of ferment itself, can form protective layer in human body alimentary canal, reduces alcohol to gastral stimulation, reduces the incidence of fatty liver simultaneously.
Detailed description of the invention
Be described principle of the present invention and feature below, example, only for explaining the present invention, is not intended to limit scope of the present invention.
Embodiment 1
Take off and state component:
The beautiful ferment 60L of promise
Acerola concentrate ferment 30L
Aloe ferment 10L
Mixed by aforesaid liquid, add in airtight fermentation tank, add peppermint 5kg, lotus 3kg, add and fully to stir and evenly mix afterwards, soak 60 days, every day period starts stirring twice, fully mixes lixiviate to allow solid and liquid.
After lixiviate terminates, microwave sterilization: 45-48 DEG C, continues 3-5min.
Cross leaching supernatant, sterile filling.
Using method: before drinking, drinks 30-50ml, or after drinking, drinks 60-100ml, can significantly reduce blush, the symptom such as drowsiness, vomiting.Morning next day, the reaction such as seldom occur headache, have a stomach upset.
Embodiment 2
The beautiful ferment 60L of promise
Acerola concentrate ferment 30L
Aloe ferment 10L
Mixed by aforesaid liquid, add in airtight fermentation tank, add peppermint 5kg, lotus 3kg, dried orange peel 4kg, add and fully to stir and evenly mix afterwards, soak 50 days, every day period starts stirring, fully mixes lixiviate to allow solid and liquid.
After lixiviate terminates, microwave sterilization: 45-48 DEG C, continues 3-5min
Cross leaching supernatant, sterile filling.
The foregoing is only preferred embodiment of the present invention, be not limited to the present invention, within the spirit and principles in the present invention all, any amendment made and equivalent replacement, all should be included within protection scope of the present invention.
Claims (4)
1. there is the Wine mate preparation method of bioenzyme activity, mainly through following step:
(1) component stating volume ratio is taken off:
Promise beautiful ferment 50-80 part
Acerola concentrate ferment 20-40 part
Aloe ferment 10-20 part
On said components basis, drop into following component according to the ratio of g/100ml:
Peppermint 5-15 part
Lotus 3-5 part
Dried orange peel 0-8 part
(2) fully stir and evenly mix the mixture that step 1 obtains, soak 30-60 days, every day period stirs, and fully mixes lixiviate to allow solid and liquid;
(3) after lixiviate terminates, sterilizing;
(4) leaching supernatant is crossed, sterile filling and get final product.
2. the Wine mate preparation method with bioenzyme activity according to claim 1, is characterized in that: the preferred following ratio of described component:
60 parts, the beautiful ferment of promise
30 parts, acerola concentrate ferment
10 parts, aloe ferment
On said components basis, drop into following component according to the ratio of g/100ml:
Peppermint 8-10 part
Lotus 2-4 part
Dried orange peel 4-6 part.
3. the Wine mate preparation method with bioenzyme activity according to claim 1, is characterized in that: described sterilizing selects microwave disinfection: 45-48 DEG C, continues 3-5min.
4. the Wine mate that preparation method obtains according to any one of claim 1-3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510489997.6A CN105146648A (en) | 2015-08-11 | 2015-08-11 | Making method of liquor partner with bio-enzyme activity and liquor partner |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510489997.6A CN105146648A (en) | 2015-08-11 | 2015-08-11 | Making method of liquor partner with bio-enzyme activity and liquor partner |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105146648A true CN105146648A (en) | 2015-12-16 |
Family
ID=54788039
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510489997.6A Pending CN105146648A (en) | 2015-08-11 | 2015-08-11 | Making method of liquor partner with bio-enzyme activity and liquor partner |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105146648A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104137975A (en) * | 2014-06-16 | 2014-11-12 | 浙江百兴生物科技有限公司 | Health mushroom fruit and vegetable enzyme and preparation method thereof |
| CN104323256A (en) * | 2014-11-21 | 2015-02-04 | 曲靖开发区卓成生物科技开发有限公司 | Rose enzyme and preparation technology thereof |
| CN104543183A (en) * | 2013-10-26 | 2015-04-29 | 毕天佑 | Sober-up tea |
-
2015
- 2015-08-11 CN CN201510489997.6A patent/CN105146648A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104543183A (en) * | 2013-10-26 | 2015-04-29 | 毕天佑 | Sober-up tea |
| CN104137975A (en) * | 2014-06-16 | 2014-11-12 | 浙江百兴生物科技有限公司 | Health mushroom fruit and vegetable enzyme and preparation method thereof |
| CN104323256A (en) * | 2014-11-21 | 2015-02-04 | 曲靖开发区卓成生物科技开发有限公司 | Rose enzyme and preparation technology thereof |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20151216 |
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| WD01 | Invention patent application deemed withdrawn after publication |