CN106367256A - Alkaline liquor and preparation method of same - Google Patents
Alkaline liquor and preparation method of same Download PDFInfo
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- CN106367256A CN106367256A CN201610726300.7A CN201610726300A CN106367256A CN 106367256 A CN106367256 A CN 106367256A CN 201610726300 A CN201610726300 A CN 201610726300A CN 106367256 A CN106367256 A CN 106367256A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
The invention discloses alkaline liquor and a preparation method of same. The preparation method includes the steps of: 1) roasting algae, shell, pearl and coral materials at 200-800 DEG C, and ionizing the materials and subdividing or micronizing the materials into powders; 2) mixing one or more powders hereinabove in equal ratio, adding 0.2 g of the powder to 500 ml of distilled liquor at 20 DEG C to dissolve the powder, and fully fermenting the distilled liquor with far-infrared radiative components in the algae, shell, pearl and coral materials for 7-30 days to prepare the alkaline liquor. The alkaline liquor, compared with conventional liquor, enables people to sober up more easily and is free of causing ozostomia and hangover, and has a health-caring effect. The preparation method is simple in processes, employs easy-to-obtained raw materials, and is suitable for batched production.
Description
Technical field
The invention belongs to the processing technique field of health promoting wine, especially relate to a kind of alkaline liquor and preparation method thereof.
Background technology
The ph of traditional wine is neutral (ph=7), so excessive consumption of alcohol occurs halitosis, is difficult relieving alcoholic intoxication, to second day tipsy feeling
Also exist, this situation is called is still drank after a night.Band point tipsy feeling of drinking is felt good, but feeling of being still drank after a night is very bad, but like drinking
People is unavoidably still drank after a night.
In Hydrocarbon, the compound that hydrogen atom is replaced by hydroxyl-oh is referred to as ethanol, the ethanol contained by drinks
Ethanol, after drinking, about 20% can absorb in stomach, and about 80% in intestinal absorption, and by body-internal-circulation blood transportation to
Liver, liver is that ethanol decomposes factory, and after stomach is broken off on a small quantity, major part is broken off in liver ethanol, ethanol
Oxidation in vivo, catabolic process are as follows: (alcohol dehydrogenase and aldehyde dehydrogenase are typically collectively referred to as ethanol and divide ethanol catabolic enzyme
Solution enzyme), the oxidation reaction of ethanol plays catalytic action, enters into the ethanol (ch of liver3ch2Oh) taken off by alcohol dehydrogenase
The hydrogen atom that falls becomes acetaldehyde (ch3Cho, after), acetaldehyde is come off a hydrogen atom by aldehyde dehydrogenase again, then pass through oxidation,
Decompose, become acetic acid (ch3cooh)；Decomposable asymmetric choice net processes 8～10g ethanol, the speed ratio liver of drinking of the people that drinks to liver per hour
Ethanol resolution process ability fast, enter into that internal ethanol is completely oxidized, decompose and take long enough, period, ethanol was by oxygen
After change, a large amount of acetaldehyde can be produced, pile up in vivo, acetaldehyde has very strong toxicity, halitosis is all because the poison of acetaldehyde with being still drank after a night
Caused by property, drink not all right be because that internal ethanol catabolic enzyme is few, severity of drinking is because that internal ethanol catabolic enzyme is many, does not have in vivo
The crowd of ethanol catabolic enzyme does not drink wine.
It is reported that, ethanol catabolic enzyme species reaches 17 kinds, and aldehyde dehydrogenase has two kinds, i.e. high activity 1 type and low activity 2 type, west
People does not almost have the crowd of high activity 1 type, belongs to Mongoloid Asians and there are about 40% and does not have high activity 1 type,
So the capacity for liquor of westerner is better than Asians.The number of internal ethanol catabolic enzyme or the ethanol catabolic enzyme species that has in vivo
All it is not because that everyone dna is different, that is, caused by body constitution, so can not artificially correct, or controls, can only change wine on an equal basis
Property.
Therefore the present invention provides a kind of wine being neutral (ph=7) or acid (ph<7) by ph to become the wine of alkaline (ph>7)
Preparation method.It is non-existent for absolutely not producing halitosis and the wine be still drank after a night, it is an object of the invention to provide one kind compared to
Traditional wine, is more easy to wake up, and does not produce halitosis and the alkaline liquor being still drank after a night, on liquor-making history, also do not make alkaline liquor history and
Experience, does not have the document of correlation to record yet.Compared with traditional neutrality or acid wine, alkaline liquor can quickly be aoxidized and
Decompose.
Content of the invention
In order to solve the above problems, the present invention provides a kind of alkaline liquor and preparation method thereof, the alkaline liquor of the method preparation
Compared to traditional wine, it is more easy to wake up, and do not produce halitosis and be still drank after a night.
The technical solution of the present invention is: a kind of alkaline liquor, its preparation method, specifically comprises the following steps that
(1) after seaweeds, shell, Margarita, Corallium Japonicum Kishinouye material being carried out roasting at 200-800 DEG C, and by its ionizing, then lead to
Seaweeds, shell, Margarita, Corallium Japonicum Kishinouye powder is made after crossing subdivision or corpusculed；
(2) by one or more above-mentioned steps (1) powder equal proportion mixing after, take 0.2g powder be added to 20 DEG C,
Dissolve in 500ml distilled spirit, the composition of the far infrared irradiation by containing in seaweeds, shell, Margarita, Corallium Japonicum Kishinouye is fully sent out
Ferment obtains final product alkaline liquor for 7-30 days, and period adopts ph colorimetry to survey the acid-base value of wine.
A kind of preparation method of alkaline liquor, specifically comprises the following steps that
(1) after seaweeds, shell, Margarita, Corallium Japonicum Kishinouye material being carried out roasting at 200-800 DEG C, and by its ionizing, then lead to
Seaweeds, shell, Margarita, Corallium Japonicum Kishinouye powder is made after crossing subdivision or corpusculed；
(2) by one or more above-mentioned steps (1) powder equal proportion mixing after, take 0.2g powder be added to 20 DEG C,
Dissolve in 500ml distilled spirit, the composition of the far infrared irradiation by containing in seaweeds, shell, Margarita, Corallium Japonicum Kishinouye is fully sent out
Ferment obtains final product alkaline liquor for 7-30 days, and period adopts ph colorimetry to survey the acid-base value of wine.
It is further preferred that described seaweeds are one of Thallus Laminariae (Thallus Eckloniae), Thallus Laminariae (Thallus Eckloniae), Cauda cervi dish, Nori.
It is further preferred that one of Fructus Vitis viniferae, blue berry, Fructus Armeniacae Mume also can be added in described step (2) 500ml distilled spirit
Or the material 100g of multiple equal proportion mixing.
It is further preferred that the ionizing of 150-200 DEG C of roasting also can be added in described step (2) 500ml distilled spirit
Poria, Radix Angelicae Sinensis, Radix Polygoni Multiflori, Radix Ginseng, Radix Adenophorae (Radix Glehniae), the material 100g of one or more of mushroom powder equal proportion mixing.
It is further preferred that the ionizing of 150-200 DEG C of roasting also can be added in described step (2) 500ml distilled spirit
Red fire ant powder 20g.
It is further preferred that after the described composition not dissolved by wine completely can be filtered with high density filter device, being taken off
Color.
The mechanism of action of the present invention is:
Mineral composition is many, wine will become alkalescence, specifically, the seaweeds such as Thallus Laminariae (Thallus Eckloniae), Thallus Laminariae (Thallus Eckloniae), Cauda cervi dish, Nori and
The shell-fish such as shell, Margarita, contain a large amount of organic mineral substance compositions and the composition of radiation far infrared, with height in the material such as Corallium Japonicum Kishinouye
Temperature, by after these material calcinations, by its ionizing, then after subdivision or corpusculed, is added in distilled spirit, now hydrogen
Ion can increase, and wine will become alkalescence, and wine is fully fermented, in the present invention by the composition of far infrared irradiation at short notice
In alkaline liquor, the catalytic action of the mineral meeting active alcohol catabolic enzyme of ionizing.
There is minimal amount of hydrion h in water+, as water, h in ethanol+Amount and water in h+Amount one
Sample, is calculated with molecular orbital method, ch3ch2In oh structural formula positioned at ch3The h atomic charge of partial left side is+0.055, on
Under h atomic charge be+0.047, ch2The partial atomic charge of h up and down is+0.047, and the h atom that right side o-h combines
Electric charge be+0.244, the h atomic charge that is, o-h combines is substantially big, and c is in ch3Part is negative charge, that is, -0.140, and
ch2Part is positive charge, that is, 0.082, that is, the c atomic charge close to o atom is positive charge, the o atomic charge that o-h combines
For -0.411, pendant hydroxyl group (- oh) tilts, so the hydrogen atom of ethanol is easily dissociated into h the CHARGE DISTRIBUTION of this explanation ethanol to the right+, but ethanol keeps neutral in aqueous, will not be dissociated.
Ethanol catabolic enzyme has the c-h combination of cut-out ethanol and the function of the key of o-h combination, the mineral calcium of ionizing
Atomicity is+divalent, and the mineral of ionizing and hydroxyl (- oh) combine to form ca (oh)2, combine to form cah with hydrogen2, that is, water-soluble
The ionized mineral of liquid is the receptor of hydroxyl (- oh), and the mineral due to ionizing is in alkalescence, has neutralization h+Work(
Energy.
The present invention has the advantages that compared with the prior art
The present invention provides one kind compared to traditional wine, is more easy to wake up, and does not produce halitosis and the alkaline liquor being still drank after a night, and has guarantor
Health-care function, the preparation method process is simple of alkaline liquor of the present invention, raw material is easy to get, and is suitable for batch production.
Specific embodiment
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described.
Experimental example 1: a kind of alkaline liquor, its preparation method, specifically comprise the following steps that
(1) by Thallus Laminariae (Thallus Eckloniae), Thallus Laminariae (Thallus Eckloniae) at 200 DEG C, after shell carries out roasting at 800 DEG C, and by its ionizing, then by subdivision
Or after corpusculed, make Thallus Laminariae (Thallus Eckloniae), shell, laminaria powder；
(2), after adding the Thallus Laminariae (Thallus Eckloniae) of above-mentioned equal proportion mixing, shell, the powder 0.2g of Thallus Laminariae (Thallus Eckloniae) toward in 20 DEG C, the wine of 50ml, fill
Distribution ferment obtains final product alkaline liquor in 7 days, measures ph value using ph colorimetry, through 1 minute: ph 9.8, through 120 minutes: ph 9.8,
Through 7 days: ph 9.6.
Experimental example 2: a kind of alkaline liquor, its preparation method, specifically comprise the following steps that
(1) by Thallus Laminariae (Thallus Eckloniae) at 200 DEG C, after Margarita carries out roasting at 800 DEG C, and by its ionizing, then by subdivision or microgranule
Thallus Laminariae (Thallus Eckloniae), Pearl is made after sonization；
(2), after adding the Thallus Laminariae (Thallus Eckloniae) of above-mentioned equal proportion mixing, Pearl 0.2g toward in 20 DEG C, the wine of 50ml, fully ferment
Obtain final product alkaline liquor within 30 days, ph value is measured using ph colorimetry, through 1 minute: ph 9.8, through 120 minutes: ph 9.8, through 7
My god: ph 9.6, through 30 days: ph 9.6.
Experimental example 3: a kind of alkaline liquor, its preparation method, specifically comprise the following steps that
(1) after Margarita being carried out roasting at 800 DEG C, and by its ionizing, then make treasure after subdivision or corpusculed
Pearl powder；
(2) add after above-mentioned Pearl 0.2g toward in 20 DEG C, the wine of 50ml, fully fermentation obtains final product alkaline liquor in 20 days, adopts
Measure ph value with ph colorimetry, through 1 minute: ph 8.8, through 120 minutes: ph 8.8, through 7 days: ph 8.5, through 20
My god: ph 8.5.
Experimental example 4: a kind of alkaline liquor, its preparation method, specifically comprise the following steps that
(1) by Thallus Laminariae (Thallus Eckloniae), Thallus Laminariae (Thallus Eckloniae) at 200 DEG C, shell at 800 DEG C, after red fire ant carries out roasting at 200 DEG C, and by its from
Sonization, then make Thallus Laminariae (Thallus Eckloniae), shell, Thallus Laminariae (Thallus Eckloniae), red fire ant powder after subdivision or corpusculed；
(2) add toward in 20 DEG C, the wine of 50ml the Thallus Laminariae (Thallus Eckloniae) of above-mentioned equal proportion mixing, shell, the common 0.2g of powder of Thallus Laminariae (Thallus Eckloniae) and
After 20g red fire ant powder, fully fermentation obtains final product alkaline liquor in 20 days, measures ph value using ph colorimetry, through 1 minute: ph 9.8,
Through 120 minutes: ph 9.8, through 7 days: ph 9.6, through 20 days: ph 9.6.
Experimental example 5: a kind of alkaline liquor, its preparation method, specifically comprise the following steps that
(1) by Thallus Laminariae (Thallus Eckloniae) at 200 DEG C, Margarita at 800 DEG C, after Radix Ginseng, Radix Polygoni Multiflori carry out roasting at 150 DEG C, and by its ion
Change, then make Thallus Laminariae (Thallus Eckloniae), Margarita, Radix Ginseng, Radix Polygoni Multiflori powder after subdivision or corpusculed；
(2) Thallus Laminariae (Thallus Eckloniae), the common 0.2g of Pearl and the equal proportion that add above-mentioned equal proportion mixing toward in 20 DEG C, the wine of 50ml are mixed
The Radix Ginseng of conjunction, the common 100g of Radix Polygoni Multiflori powder, fully fermentation obtain final product alkaline liquor in 25 days, measure ph value using ph colorimetry, through 1 point
Clock: ph 9.8, through 120 minutes: ph 9.8, through 7 days: ph 9.6, through 25 days: ph 9.6.
Experimental example 6: a kind of alkaline liquor, its preparation method, specifically comprise the following steps that
(1) by Thallus Laminariae (Thallus Eckloniae) at 200 DEG C, after Margarita carries out roasting at 800 DEG C, and by its ionizing, then by subdivision or microgranule
Thallus Laminariae (Thallus Eckloniae), Pearl is made after sonization；
(2) Thallus Laminariae (Thallus Eckloniae), the common 0.2g of Pearl and the equal proportion that add above-mentioned equal proportion mixing toward in 20 DEG C, the wine of 50ml are mixed
The blue berry of conjunction, the common 100g of Fructus Armeniacae Mume, fully fermentation obtain final product alkaline liquor in 30 days, measure ph value using ph colorimetry, through 1 minute: ph
9.8, through 120 minutes: ph 9.8, through 7 days: ph 9.4, through 30 days: ph 9.3.
Although the above-mentioned specific embodiment to the present invention is described, not the restriction to invention protection domain,
One of ordinary skill in the art should be understood that on the basis of technical scheme, and those skilled in the art do not need to pay
The various modifications that creative work can be made or deformation are still within the scope of the present invention.
Claims (7)
1. a kind of alkaline liquor, it is characterised in that its preparation method, specifically comprises the following steps that
(1) after seaweeds, shell, Margarita, Corallium Japonicum Kishinouye material being carried out roasting at 200-800 DEG C, and by its ionizing, then by thin
Point or corpusculed after make seaweeds, shell, Margarita, Corallium Japonicum Kishinouye powder；
(2) by after the powder equal proportion mixing in one or more above-mentioned steps (1), 0.2g powder is taken to be added to 20 DEG C, 500ml
Dissolve in distilled spirit, the composition of the far infrared irradiation by containing in seaweeds, shell, Margarita, Corallium Japonicum Kishinouye fully ferments 7-
Obtain final product alkaline liquor within 30 days, period adopts ph colorimetry to survey the acid-base value of wine.
2. a kind of preparation method of alkaline liquor is it is characterised in that specifically comprise the following steps that
(1) after seaweeds, shell, Margarita, Corallium Japonicum Kishinouye material being carried out roasting at 200-800 DEG C, and by its ionizing, then by thin
Point or corpusculed after make seaweeds, shell, Margarita, Corallium Japonicum Kishinouye powder；
(2) by after the powder equal proportion mixing in one or more above-mentioned steps (1), 0.2g powder is taken to be added to 20 DEG C, 500ml
Dissolve in distilled spirit, the composition of the far infrared irradiation by containing in seaweeds, shell, Margarita, Corallium Japonicum Kishinouye fully ferments 7-
Obtain final product alkaline liquor within 30 days, period adopts ph colorimetry to survey the acid-base value of wine.
3. a kind of preparation method of alkaline liquor according to claim 2 is it is characterised in that described seaweeds are Thallus Laminariae (Thallus Eckloniae), elder brother
One of cloth, Cauda cervi dish, Nori.
4. a kind of preparation method of alkaline liquor according to claim 2 is it is characterised in that described step (2) 500ml distills
The material 100g of one or more of Fructus Vitis viniferae, blue berry, Fructus Armeniacae Mume equal proportion mixing also can be added in ethanol.
5. a kind of preparation method of alkaline liquor according to claim 2 is it is characterised in that described step (2) 500ml distills
Also can add in ethanol the Poria of the ionizing of 150-200 DEG C of roasting, Radix Angelicae Sinensis, Radix Polygoni Multiflori, Radix Ginseng, Radix Adenophorae (Radix Glehniae), in mushroom powder
The material 100g of one or more equal proportion mixing.
6. a kind of preparation method of alkaline liquor according to claim 2 is it is characterised in that described step (2) 500ml steams
Evaporate the red fire ant powder 20g of the ionizing that also can add 150-200 DEG C of roasting in ethanol.
7. a kind of preparation method of the alkaline liquor according to any one of claim 2-6 is it is characterised in that described not quilt completely
After the composition of wine dissolving can be filtered with high density filter device, decoloured.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610726300.7A CN106367256A (en) | 2016-08-25 | 2016-08-25 | Alkaline liquor and preparation method of same |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610726300.7A CN106367256A (en) | 2016-08-25 | 2016-08-25 | Alkaline liquor and preparation method of same |
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| CN106367256A true CN106367256A (en) | 2017-02-01 |
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| CN201610726300.7A Pending CN106367256A (en) | 2016-08-25 | 2016-08-25 | Alkaline liquor and preparation method of same |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN201339025Y (en) * | 2008-11-21 | 2009-11-04 | 沈祖志 | Alkaline liquor processing machine |
| CN102206568A (en) * | 2010-03-31 | 2011-10-05 | 张仁本 | Manufacturing method of alkaline wine and composition thereof |
| CN104974897A (en) * | 2014-04-11 | 2015-10-14 | 王衍洲 | Preparation method of alkaline liquor solution |
-
2016
- 2016-08-25 CN CN201610726300.7A patent/CN106367256A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN201339025Y (en) * | 2008-11-21 | 2009-11-04 | 沈祖志 | Alkaline liquor processing machine |
| CN102206568A (en) * | 2010-03-31 | 2011-10-05 | 张仁本 | Manufacturing method of alkaline wine and composition thereof |
| CN104974897A (en) * | 2014-04-11 | 2015-10-14 | 王衍洲 | Preparation method of alkaline liquor solution |
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Application publication date: 20170201 |