CN107418852A - A kind of preparation method of strengthen immunity new functional liquor - Google Patents
A kind of preparation method of strengthen immunity new functional liquor Download PDFInfo
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- CN107418852A CN107418852A CN201710872575.6A CN201710872575A CN107418852A CN 107418852 A CN107418852 A CN 107418852A CN 201710872575 A CN201710872575 A CN 201710872575A CN 107418852 A CN107418852 A CN 107418852A
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- liquor
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- white wine
- sea cucumber
- leaching liquor
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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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/56—Materials from animals other than mammals
- A61K35/616—Echinodermata, e.g. starfish, sea cucumbers or sea urchins
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/25—Araliaceae (Ginseng family), e.g. ivy, aralia, schefflera or tetrapanax
- A61K36/258—Panax (ginseng)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/60—Moraceae (Mulberry family), e.g. breadfruit or fig
- A61K36/605—Morus (mulberry)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/72—Rhamnaceae (Buckthorn family), e.g. buckthorn, chewstick or umbrella-tree
- A61K36/725—Ziziphus, e.g. jujube
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
- A61K36/815—Lycium (desert-thorn)
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- Health & Medical Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Life Sciences & Earth Sciences (AREA)
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- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
A kind of preparation method of strengthen immunity new functional liquor, take sea cucumber soaked in purified water carry out swollen, crush, size mixing, digesting, enzyme deactivation, that separation with 200 mesh screens obtains sea cucumber hydrolysate is standby；Take ginseng, the fruit of Chinese wolfberry, mulberry fruit, jujube to be put into container to be extracted 2 times with 50% white wine, 200 mesh screen leaching liquors, merge twice that to obtain leaching liquor standby for leaching liquor；The sea cucumber hydrolysate of gained and leaching liquor are mixed and allocated with 50% white wine and purified water to formula ratio, concentration of alcohol control must prepare liquid at 35 ± 1% degree.The functional white wine of strengthen immunity of its significant composition and the every 100ml of content 15mg containing general flavone, total saposins 135mg, 35 ± 1% degree of spirituosity is allotted by this compounding method system, the white wine has clearing heat and detoxicating, rich in nutrition, strengthen blood circulation, reduce blood pressure, protect liver invigorating the spleen, sun shake except trembling with fear, beauty, enhances metabolism, body immunity is improved, the effect of promoting longevity.
Description
Technical field：
The present invention relates to a kind of preparation method of strengthen immunity new functional liquor, for preparing with strengthen immunity function
White wine.
Background technology：
It is a kind of hobby of part of the consumer group in Chinese drinking white spirit, the succession culture for having thousands of years, the quality of white wine
It is one and continues to develop the process that change improves.New functional liquor can have again on the premise of white wine traditional style is not influenceed
Healthcare function, one kind is researched and developed for this and is immunized and makees to improve immunoloregulation function, enhancing host cell immunity, enhancing host body fluids
With, have antitumor action new functional liquor, be necessary.
The content of the invention：
It is an object of the invention to provide a kind of preparation method of strengthen immunity new functional liquor, has for industrialized production
There is the white wine of strengthen immunity function, can allow drink person's strengthen immunity while drinking.
The purpose of the present invention is realized using following steps：
（1）By selected high-quality 12 parts of the dried sea-cucumber of quality, soaked in purified water 12 hours and carry out swollen, with colloid mill by after swollen
Sea cucumber crush, the sea cucumber after crushing and purified water are pressed into quality 1：10 ratio is mixed and sized mixing, and phosphoric acid adjusts pH value to 3-4；Will
Feed liquid is thrown adds enzyme preparation papain by 0.3 part of quality in enzymatic vessel, and temperature control is at 50 DEG C -60 DEG C, and the duration, 4h entered
Row enzymolysis；100 degree are warming up to after enzymolysis and is incubated 10min and carries out destroy the enzyme treatment, carries out filtering to obtain sea cucumber enzymolysis by 200 mesh sieves
Liquid.
（2）10 parts of ginseng, 20 parts of the fruit of Chinese wolfberry, 30 parts of mulberry fruit, 20 parts of jujube are taken by quality, is extracted 2 times with 50% white wine,
The soaking in Chinese liquor of 3 times of quality is added for the first time 10 days, daily to stir 1-2 times, each stirring 10 minutes, 200 mesh screens, the dregs of a decoction
Extruding refilters to obtain leaching liquor；Second of the dregs of a decoction soaking in Chinese liquor for adding 3 times of quality 50% 10 days after extruding, stirs 1-2 daily
Secondary, stirring 10 minutes every time, 200 mesh screens obtain leaching liquor, and the leaching liquor merged twice obtains that leaching liquor is standby, and the dregs of a decoction discard.
（3）The sea cucumber hydrolysate of above-mentioned gained is mixed with leaching liquor and allocated with 50% white wine and purified water,
Corresponding every 12 grams of sea cucumbers are allocated to 1000ml formula ratio, and concentration of alcohol control must prepare liquid for 35 ± 1%, will prepare liquid-
Refrigeration stands 2 days under 1 DEG C~0 DEG C environment, and finished product is obtained after filtering.
Finished product can use the process storage such as conventional filling, lamp inspection, packaging, product inspection, vanning.
The preparation method of purified water：By standard compliant drinking water, purified water is obtained by purifying water treatment facilities.
The raw material of selection be the Ministry of Public Health announce be both food and natural nutrient substance sea cucumber, ginseng, the matrimony vine of medicine
Son, mulberry fruit, jujube.Such new functional liquor is developed into through ripe excellent technique, its main effective ingredient is total saposins, total Huang
Ketone.Wherein total saposins can strengthen cell population doublings ability, to maintain the survival ability of cell；Human body hemolymph can also be promoted thin
Mitosis outside cell space, extend human body cell survival ability, therefore play raising immunity of organisms and reach the height promoted longevity
Effect acts on.General flavone main Physiological Function is to reduce cholesterol, alleviation coronary heart disease, hypotensive, anti-oxidant and removing free radical to resist
Function of tumor, antivirus action, protection liver effect.It is described above demonstrate such white wine be it is a have strengthen immunity, drop
Low cholesterol, the new functional liquor for alleviating coronary heart disease, hypotensive, antitumor and other effects.This white wine comply with health drink, rationality
The consumption concept drunk, it is the main trend of following Spirits development.
Beneficial effects of the present invention：It can be made with enhancing immunity function white wine, can be used for by the method for the present invention
Industrialized production, technical maturity are stable.The strengthen immunity new functional liquor allotted is made, rich in sea cucumber, ginseng, the fruit of Chinese wolfberry, mulberry
The every 100ml of each intrinsic nutritive and health protection components of mulberry, jujube, its significant composition and content 15mg containing general flavone, total saposins 135mg,
With clearing heat and detoxicating, rich in nutrition, strengthen blood circulation, reduce blood pressure, protect liver invigorating the spleen, the sun that shakes promotes new old generation except cold, beauty
Thank, improve body immunity, the effect of promoting longevity, product is glittering and translucent, and flavour is pure and sweet, has strong ginseng perfume and aroma,
Do not have flavor, the white wine is a kind of natural nutrition good merchantable brand.
Embodiment：
Stock：Sea cucumber meets national standard SC/T3206-2009《Dried sea-cucumber》Relevant regulations；Ginseng, the fruit of Chinese wolfberry, mulberry fruit, jujube meet
《Pharmacopoeia of People's Republic of China》The standard of 2010 editions one corresponding kind；White wine should meet GB/10781,1-2006《Luzhou-flavor
White wine》Regulation；The method of the preparation of purified water：By standard compliant drinking water, purified by purifying water treatment facilities
Water is simultaneously pumped into standby in purifying water store tank.
Production stage：（1）12 grams of sea cucumber is taken, is soaked after the assay was approved in purified water 12 hours and carries out swollen, use colloid
Mill crushes the sea cucumber after swollen；By the sea cucumber after crushing and purified water according to 1：10 mass ratio is mixed and sized mixing；Phosphoric acid is adjusted
PH value is to 3-4；Feed liquid is thrown 0.3 gram of enzyme preparation papain is added in enzymatic vessel, temperature control is at 50 DEG C -60 DEG C, when continuing
Between 4h digested；100 degree are warming up to after enzymolysis and is incubated 10min and carries out destroy the enzyme treatment；Separating and filtering removes unwanted thing
Matter, retain the oligopeptide of needs, carry out filtering to obtain sea cucumber hydrolysate by 200 mesh sieves.（2）Take 10 grams of ginseng, 20 grams of the fruit of Chinese wolfberry,
30 grams of mulberry fruit, 20 grams of jujube, extracted 2 times with 50% white wine after the assay was approved, add the soaking in Chinese liquor of 3 times of amounts for the first time 10 days,
Daily to stir 1-2 times, stirring 10 minutes, 200 mesh screens, dregs of a decoction extruding every time refilters to obtain leaching liquor；Second of 3 times of addition
The soaking in Chinese liquor of amount 10 days, daily stirring 1-2 time, 200 mesh screens obtain leaching liquor, and to obtain leaching liquor standby for leaching liquor twice for merging
With the dregs of a decoction discard.（3）The sea cucumber hydrolysate of above-mentioned gained and leaching liquor are mixed and carried out with 50% white wine and purified water
Allotment is to 1000ml formula ratios, and concentration of alcohol control must prepare liquid for 35 ± 1%.It is cold under -1 DEG C~0 DEG C environment liquid will to be prepared
Hide and stand filtering in 2 days, be put in storage through the process such as the inspection of semifinished product, filling, lamp inspection, packaging, product inspection, vanning.
Claims (2)
1. a kind of preparation method of strengthen immunity new functional liquor, it is characterised in that using following steps：
（1）By selected high-quality 12 parts of the dried sea-cucumber of quality, soaked in purified water 12 hours and carry out swollen, with colloid mill by after swollen
Sea cucumber crush, the sea cucumber after crushing and purified water are pressed into quality 1：10 ratio is mixed and sized mixing, and phosphoric acid adjusts pH value to 3-4；Will
Feed liquid is thrown adds enzyme preparation papain by 0.3 part of quality in enzymatic vessel, and temperature control is at 50 DEG C -60 DEG C, and the duration, 4h entered
Row enzymolysis；100 degree are warming up to after enzymolysis and is incubated 10min and carries out destroy the enzyme treatment, carries out filtering to obtain sea cucumber enzymolysis by 200 mesh sieves
Liquid；
（2）Take 10 parts of ginseng, 20 parts of the fruit of Chinese wolfberry, 30 parts of mulberry fruit, 20 parts of jujube by quality, with 50% white wine extract 2 times, first
The secondary soaking in Chinese liquor for adding 3 times of quality 10 days, it is daily to stir 1-2 times, stir 10 minutes every time, 200 mesh screens, dregs of a decoction extruding
Refilter to obtain leaching liquor；Second of the dregs of a decoction soaking in Chinese liquor for adding 3 times of quality 50% 10 days after extruding, it is daily to stir 1-2 times,
Stirring 10 minutes every time, 200 mesh screens obtain leaching liquor, and the leaching liquor merged twice obtains that leaching liquor is standby, and the dregs of a decoction discard；
（3）The sea cucumber hydrolysate of above-mentioned gained is mixed with leaching liquor and allocated with 50% white wine and purified water, it is corresponding
Every 12 grams of sea cucumbers are allocated to 1000ml formula ratio, and concentration of alcohol control must prepare liquid for 35 ± 1%, will prepare liquid at -1 DEG C
Refrigeration stands 2 days under~0 DEG C of environment, and finished product is obtained after filtering.
A kind of 2. preparation method of strengthen immunity new functional liquor according to claim 1, it is characterised in that：Finished product is adopted
With conventional filling, lamp inspection, pack, product inspection, vanning process after be put in storage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710872575.6A CN107418852A (en) | 2017-09-25 | 2017-09-25 | A kind of preparation method of strengthen immunity new functional liquor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710872575.6A CN107418852A (en) | 2017-09-25 | 2017-09-25 | A kind of preparation method of strengthen immunity new functional liquor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107418852A true CN107418852A (en) | 2017-12-01 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710872575.6A Pending CN107418852A (en) | 2017-09-25 | 2017-09-25 | A kind of preparation method of strengthen immunity new functional liquor |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1459497A (en) * | 2002-05-21 | 2003-12-03 | 董义文 | Sea cucumbus wine and its preparation method |
| CN101899380A (en) * | 2010-07-14 | 2010-12-01 | 大连天伦水产有限公司 | Sea cucumber wine and brewing process thereof |
| CN102352286A (en) * | 2011-08-26 | 2012-02-15 | 郭静静 | Preparation method of holozoic sea cucumber biological wine |
| CN103255042A (en) * | 2013-05-29 | 2013-08-21 | 钦州市钦州港永健水产贸易有限公司 | Sea cucumber health-care wine and brewing method thereof |
| CN103805418A (en) * | 2013-10-28 | 2014-05-21 | 山东常生源食品科技有限公司 | Sea cucumber wine |
| CN106434194A (en) * | 2016-08-17 | 2017-02-22 | 任浩楠 | Anticoagulation and anti-tumor polypeptide health-care wine and preparing method thereof |
-
2017
- 2017-09-25 CN CN201710872575.6A patent/CN107418852A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1459497A (en) * | 2002-05-21 | 2003-12-03 | 董义文 | Sea cucumbus wine and its preparation method |
| CN101899380A (en) * | 2010-07-14 | 2010-12-01 | 大连天伦水产有限公司 | Sea cucumber wine and brewing process thereof |
| CN102352286A (en) * | 2011-08-26 | 2012-02-15 | 郭静静 | Preparation method of holozoic sea cucumber biological wine |
| CN103255042A (en) * | 2013-05-29 | 2013-08-21 | 钦州市钦州港永健水产贸易有限公司 | Sea cucumber health-care wine and brewing method thereof |
| CN103805418A (en) * | 2013-10-28 | 2014-05-21 | 山东常生源食品科技有限公司 | Sea cucumber wine |
| CN106434194A (en) * | 2016-08-17 | 2017-02-22 | 任浩楠 | Anticoagulation and anti-tumor polypeptide health-care wine and preparing method thereof |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| CB03 | Change of inventor or designer information |
Inventor after: Zhang Jidong Inventor after: Cui Hongyue Inventor after: Song Hongwei Inventor after: Wang Jianping Inventor after: Su Hongmei Inventor before: Zhang Jidong Inventor before: Wang Jianping Inventor before: Cui Hongyue Inventor before: Su Hongmei |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171201 |
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| RJ01 | Rejection of invention patent application after publication |