CN110564575A - Dendrobium officinale wine capable of protecting intestines and stomach and beautifying skin and preparation method thereof - Google Patents
Dendrobium officinale wine capable of protecting intestines and stomach and beautifying skin and preparation method thereof Download PDFInfo
- Publication number
- CN110564575A CN110564575A CN201910988907.6A CN201910988907A CN110564575A CN 110564575 A CN110564575 A CN 110564575A CN 201910988907 A CN201910988907 A CN 201910988907A CN 110564575 A CN110564575 A CN 110564575A
- Authority
- CN
- China
- Prior art keywords
- parts
- dendrobium
- wine
- dendrobium officinale
- stomach
- 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
Classifications
-
- 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)
- A61K36/23—Apiaceae or Umbelliferae (Carrot family), e.g. dill, chervil, coriander or cumin
-
- 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)
- A61K36/65—Paeoniaceae (Peony family), e.g. Chinese peony
-
- 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)
- A61K36/71—Ranunculaceae (Buttercup family), e.g. larkspur, hepatica, hydrastis, columbine or goldenseal
-
- 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)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/896—Liliaceae (Lily family), e.g. daylily, plantain lily, Hyacinth or narcissus
- A61K36/8968—Ophiopogon (Lilyturf)
-
- 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)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/898—Orchidaceae (Orchid family)
- A61K36/8984—Dendrobium
-
- 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)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
- A61P1/14—Prodigestives, e.g. acids, enzymes, appetite stimulants, antidyspeptics, tonics, antiflatulents
-
- 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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
-
- 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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
-
- 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
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
-
- 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
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
- C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
Landscapes
- Health & Medical Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Animal Behavior & Ethology (AREA)
- Pharmacology & Pharmacy (AREA)
- Public Health (AREA)
- Medicinal Chemistry (AREA)
- Botany (AREA)
- Veterinary Medicine (AREA)
- Biotechnology (AREA)
- Epidemiology (AREA)
- Medical Informatics (AREA)
- Alternative & Traditional Medicine (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to dendrobium officinale wine capable of protecting intestines, stomach and beautifying, which belongs to the technical field of dendrobium wine, and is prepared from 9-15 parts of base wine and 0.2-1.5 parts of dendrobium extract by weight, wherein the extraction method of the dendrobium extract comprises the following steps: a1: pre-treating; a2: drying; a3: extracting; a4: concentrating; the invention also relates to a preparation method of the dendrobium officinale wine for protecting intestines, stomach and beautifying, which comprises the following steps: s1: steaming and boiling; s2: fermenting; s3: performing secondary fermentation; s4: filtering; the dendrobium wine can improve the nutrient components of the dendrobium wine, and achieves the effects of tonifying spleen, nourishing stomach and enhancing immunity.
Description
Technical Field
the invention relates to the technical field of dendrobium wine, in particular to dendrobium officinale wine capable of protecting intestines, stomach and beautifying and a preparation method thereof.
background
The dendrobium has a long medicinal history, is a traditional and rare traditional Chinese medicine in China, and has the effects of nourishing yin, clearing heat, moistening lung, relieving cough, promoting fluid production, benefiting stomach, clearing liver, improving eyesight and the like. In recent years, the medicinal value of dendrobium is widely accepted, more and more health-care products are made of dendrobium, and wine is one of the health-care products.
the existing Chinese patent application with reference to publication number CN105497562A discloses a dendrobium wine, which is prepared from 10-30 parts of dendrobium officinale, 30-50 parts of Dendrobium loddigesii Rolfe, 10-30 parts of dendrobium nobile and 400-600 parts of 60-80% wine base; the preparation method comprises the following steps: cutting all the medicinal materials, adding wine, soaking for 50-70 days, filtering to obtain filtrate, adding water and rice wine into the filtrate, blending, naturally clarifying the blended medicinal liquor, filtering again, and storing for 5-10 days to obtain the final product.
The above prior art solutions have the following drawbacks: when the dendrobium wine is prepared, only the dendrobium officinale, the dendrobium candidum and the dendrobium nobile are simply soaked in the wine base, and the nutrient components in the dendrobium nobile are difficult to release into the dendrobium wine.
Disclosure of Invention
The invention aims to provide the dendrobium officinale wine capable of protecting intestines, stomach and beautifying, so that the nutrient components of the dendrobium officinale wine are improved, and the effects of tonifying spleen, nourishing stomach and enhancing immunity are achieved.
The above object of the present invention is achieved by the following technical solutions:
A dendrobium officinale wine for protecting intestines and stomach and beautifying is prepared by preparing raw materials including, by weight, 9-15 parts of base wine and 0.2-1.5 parts of dendrobium extract;
the extraction method of the dendrobium extract comprises the following steps:
A1: pretreatment: taking 2-6 parts of dendrobium officinale stem and 0.2-4 parts of dendrobium flower, cleaning and airing for later use;
a2: and (3) drying: cutting the dendrobium officinale stem into short strips of 2.5-3.5cm, drying the dendrobium officinale stem and the dendrobium officinale flower at 80-85 ℃ for 3-4h, and crushing to obtain dendrobium officinale powder;
A3: extraction: adding 45-60 parts of distilled water into herba Dendrobii powder, reflux-extracting at 75-80 deg.C for 2-3 times, each for 2-3 hr, filtering, and mixing filtrates;
A4: concentration: evaporating and concentrating until the volume is reduced by 2/3, naturally cooling to room temperature, adding anhydrous ethanol at 4 deg.C, standing overnight, centrifuging at 4 deg.C at 12000 rpm, collecting precipitate, and freezing for storage; wherein the volume ratio of the absolute ethyl alcohol to the filtrate is between 0.75 and 0.8.
by adopting the technical scheme, the dendrobium has good medicinal value and the effects of maintaining beauty and keeping young, and traditional Chinese medicine researches show that the dendrobium officinale has the effects of promoting fluid production and nourishing the stomach, nourishing yin and strengthening the kidney, relieving cough and moistening the lung, and nourishing the liver and improving eyesight. According to the dendrobium wine, the dendrobium stem and the dendrobium flower are selected and are rich in a large amount of effective components such as polysaccharide, alkaloid, amino acid and the like, the dendrobium stem and the dendrobium flower are extracted to obtain the dendrobium extract, and the dendrobium extract is added into the dendrobium wine, so that the nutrient components in the dendrobium are favorably released into the wine, and the nutrient components in the dendrobium wine are greatly improved.
The dendrobium polysaccharide has a plurality of varieties, belongs to one of active polysaccharides, and has the effects of resisting inflammation and viruses and repairing autoimmunity. The dendrobium candidum polysaccharide has the function of enhancing immunity, is commonly used for the auxiliary treatment of malignant tumors clinically, can improve the symptoms of tumor patients, relieve the side effect caused by radiotherapy and chemotherapy, enhance the immunity and improve the survival quality.
in addition, the dendrobium polysaccharide also has the effects of resisting cell mutation, eliminating aging dead cells in vivo, stabilizing the physiological state of the organism, and inhibiting or correcting the abnormal activity changes of aldose reductase and polyalcohol dehydrogenase in cataract crystals caused by galactose, so that the risk of suffering from cataract can be reduced.
According to the invention, the dendrobium extract is added to improve the nutritional ingredients of the dendrobium wine, so that the effects of tonifying spleen and nourishing stomach and enhancing human immunity can be achieved.
The invention is further configured to: the dendrobium officinale stems and the dendrobium flowers are picked after the flowers bloom for 20-25 days and are used within 3-5 days after being picked.
by adopting the technical scheme, after flowers bloom for 20-25 days, the dendrobium officinale stems and the dendrobium flowers are mature, and at the moment, the nutritional ingredients in the stems and the petals are the most, so that the dendrobium officinale flowers are suitable for picking; the dendrobium officinale wine is picked for use within 3-5 days, so that the freshness of dendrobium officinale is convenient to ensure, the faint scent of petals is convenient to maintain, the dendrobium officinale wine is brought into the dendrobium officinale wine, and the taste and the faint scent of the dendrobium officinale wine are improved.
The invention is further configured to: the dendrobium flowers comprise 0.5-2 parts of dendrobium officinale flowers and 1.5-4 parts of dendrobium chrysotoxum flowers.
the invention is further configured to: in A2, pulverizing Dendrobium officinale stems and flowers, and sieving with 100-200 mesh sieve.
The invention is further configured to: the preparation raw materials also comprise 0.5-1.8 parts of nutritional auxiliary materials, and the nutritional auxiliary materials comprise 2-9 parts of white paeony root, 3-11 parts of dwarf lilyturf tuber, 1-7 parts of reed rhizome and 5-12 parts of white radish according to parts by weight.
By adopting the technical scheme, in order to further enhance the anticancer effect of the dendrobium officinale wine, white radishes are also added, and contain isothiocyanate. The isothiocyanate has obvious blocking effect on liver cancer, lung cancer, esophagus cancer and forestomach cancer, and the effect of the isothiocyanate is mainly attributed to the interference and damage of the isothiocyanate in the carcinogenic process. Firstly, gene damage is prevented by inhibiting the 1-phase enzyme that activates carcinogens and inducing the 2-phase detoxifying enzyme, and secondly, the growth of gene-damaged cells is inhibited by promoting apoptosis and hindering the cell growth cycle. The added white radish can be cooperated with the dendrobium extract to enhance immunity and achieve the effect of resisting cancer.
isothiocyanate has anticancer effect, but is a double-edged sword when regulating cell oxidation pressure, not only can activate a plurality of antioxidant enzymes or non-enzyme proteins to prevent oxidative stressor, but also can directly alkylate or remove mercaptan to damage mitochondria and improve oxidation amount, thereby causing the effects of cell stress and the like, leading to the loss of transmembrane capability of mitochondria and leading the isothiocyanate to have certain toxicity. However, the dendrobium extract in the invention is rich in dendrobium polysaccharide, the active polysaccharide has the function of removing free radicals, and in addition, in order to further reduce the toxicity of isothiocyanate, the dendrobium extract is also added with radix ophiopogonis, and the radix ophiopogonis is rich in alkaloid, glucose, amino acid, vitamin and the like, and has the functions of resisting fatigue, removing free radicals, improving cellular immunity and reducing blood sugar.
on one hand, the action of eliminating free radicals in the ophiopogon root and dendrobium polysaccharide can reduce the possibility of alkylation reaction of isothiocyanate, ensure normal transmembrane of mitochondria and achieve the effect of protecting the mitochondria; on the other hand, the ophiopogon root, the dendrobium polysaccharide and the isothiocyanate can synergistically play a role in resisting cancers and enhancing immunity.
The invention also adds white peony root and reed rhizome, and the white peony root and reed rhizome are used together with dendrobium to achieve the effects of strengthening spleen and nourishing stomach, helping digestion, relieving abdominal distension and pain, vomiting and the like.
according to the dendrobium officinale wine, the dendrobium officinale extract and the white radish are added, so that the nutritional ingredients in the dendrobium officinale wine can be improved, the immunity of a human body can be enhanced, and the anti-cancer effect can be achieved; the white peony root and the reed rhizome can also cooperate with the dendrobium extract to achieve the effects of strengthening the spleen, nourishing the stomach, aiding digestion and the like.
The invention is further configured to: the preparation raw materials comprise, by weight, 12-13 parts of base wine, 0.6-1.2 parts of dendrobium extract and 0.8-1.4 parts of nutritional auxiliary materials.
The invention is further configured to: the preparation raw materials of the base wine comprise 15-35 parts of polished round-grained rice, 10-25 parts of millet, 12-18 parts of purple rice, 10-20 parts of buckwheat and 9-15 parts of oat.
the invention also aims to provide a preparation method of the dendrobium officinale wine for protecting intestines, stomach and beautifying, which comprises the following steps:
S1: and (3) cooking: cleaning raw materials for preparing base wine, stirring, steaming in a steamer, and spreading to cool to 50-75 deg.C to obtain mixture;
S2: fermentation: adding 10-15 parts of distiller's yeast into the mixture, soaking in water, adding 1.5-1.8L of water into 1kg of raw materials, fermenting at 20-45 deg.C for 5-7 days to obtain fermented product, and distilling the fermented product to obtain base wine;
s3: and (3) secondary fermentation: adding the rest raw materials into the base liquor, and fermenting at 15-25 deg.C for 10-20 days to obtain secondary fermentation product;
s4: and (3) filtering: and filtering the secondary fermentation product, and collecting filtrate to obtain the dendrobium officinale wine.
by adopting the technical scheme, after the japonica rice, the millet, the purple rice, the buckwheat and the oat are fermented into the base wine, the extract and the nutritional auxiliary materials are added for secondary fermentation; the fermentation time of the grains is longer, so that the fragrance of the base wine is kept conveniently; in addition, the dendrobium extract and the nutritional auxiliary materials can increase the nutritional ingredients in the dendrobium officinale wine, so that the dendrobium officinale wine has the functions of tonifying spleen, nourishing stomach and enhancing immunity.
The invention is further configured to: in step S4, standing the filtrate at 5-10 deg.C for 15-20 days, coarse-filtering with diatomaceous earth, and fine-filtering with fine filter.
the invention is further configured to: in step S4, after fine filtration, membrane filtration is carried out with a 0.65 μm microporous membrane.
In conclusion, the beneficial technical effects of the invention are as follows:
1. According to the invention, the dendrobium extract is obtained by extracting the nutrient components in the dendrobium officinale stems and the dendrobium flowers through reflux, so that the nutrient components in the dendrobium are favorably and better released into the wine; the dendrobium extract is rich in nutrient components such as dendrobium polysaccharide, various amino acids, vitamins and the like, can improve the nutrient components in the dendrobium officinale wine when being added with white radishes, and has the effects of resisting cancer and enhancing immunity in a synergistic manner;
2. in the invention, the extracts of the radix ophiopogonis and the dendrobium have the function of removing free radicals, so that the toxicity of isothiocyanate in the white radish can be synergistically reduced, and the possibility of mitochondrial damage is reduced;
3. Radix Paeoniae alba and rhizoma Phragmitis can be used in combination with herba Dendrobii to achieve the effects of invigorating spleen and stomach, promoting digestion, and relieving abdominal distention, abdominal pain, emesis, etc.
Detailed Description
example 1
a preparation method of dendrobium officinale wine for protecting intestines and stomach and beautifying skin comprises the following steps:
S1: and (3) cooking: according to the weight parts, 15 parts of polished round-grained rice, 10 parts of millet, 12 parts of purple rice, 10 parts of buckwheat and 9 parts of oat are cleaned and uniformly stirred, then put into a steamer for steaming, and spread and cooled to 50 ℃ to obtain a mixture;
s2: fermentation: adding 10 parts of distiller's yeast into the mixture, soaking in water, adding 1.5L of water into 1kg of raw materials, fermenting at 20 deg.C for 5 days to obtain fermented product, and distilling the fermented product to obtain base wine;
s3: and (3) secondary fermentation: taking 9 parts of base wine, adding 0.2 part of dendrobium extract into the base wine, and fermenting at 15 ℃ for 10 days to obtain a secondary fermentation product;
the extraction method of the dendrobium extract comprises the following steps:
A1: pretreatment: taking 2 parts of dendrobium officinale stem and 0.2 part of dendrobium flower, cleaning and airing for later use; wherein the dendrobium flowers comprise 0.5 part of dendrobium officinale flowers and 1.5 parts of dendrobium chrysotoxum flowers;
A2: and (3) drying: cutting the dendrobium officinale stems into 2.5cm short strips, drying the dendrobium officinale flowers and the drumstick dendrobium flowers at 80 ℃ for 3h, crushing the dendrobium officinale flowers, and screening the crushed dendrobium officinale flowers through a 100-mesh sieve to obtain dendrobium powder;
a3: extraction: adding 45 parts of distilled water into the dendrobium powder, carrying out reflux extraction for 2 times at 75 ℃ for 2 hours each time, filtering, and combining the filtrates;
A4: concentration: evaporating and concentrating until the volume of the secondary fermentation product is reduced by 2/3, naturally cooling to room temperature, adding anhydrous ethanol at 4 ℃, standing overnight, centrifuging at 4 ℃ at 12000 r/min, collecting precipitate, and freezing for storage; wherein the volume ratio of the absolute ethyl alcohol to the filtrate is 0.75.
s4: and (3) filtering: filtering the secondary fermentation product, collecting filtrate, standing at 5 deg.C for 15 days, coarse-filtering with diatomaceous earth, fine-filtering with fine filter, and membrane-filtering with 0.65 μm microporous membrane to obtain herba Dendrobii wine.
example 2
A preparation method of dendrobium officinale wine for protecting intestines and stomach and beautifying skin comprises the following steps:
s1: and (3) cooking: according to the weight parts, 25 parts of polished round-grained rice, 18 parts of millet, 15 parts of purple rice, 15 parts of buckwheat and 12 parts of oat are cleaned and uniformly stirred, then put into a steamer for steaming, and spread and cooled to 65 ℃ to obtain a mixture;
s2: fermentation: adding 12 parts of distiller's yeast into the mixture, soaking in water, adding 1.6L of water into 1kg of raw materials, fermenting at 30 deg.C for 6 days to obtain fermented product, and distilling the fermented product to obtain base wine;
s3: and (3) secondary fermentation: taking 12.5 parts of base wine, adding 0.9 part of dendrobe extract into the base wine, and fermenting at 20 ℃ for 15 days to obtain a secondary fermentation product;
The extraction method of the dendrobium extract comprises the following steps:
a1: pretreatment: taking 4 parts of dendrobium officinale stem and 1.5 parts of dendrobium flower, cleaning and airing for later use; wherein the dendrobium flowers comprise 1.5 parts of dendrobium officinale flowers and 3.0 parts of dendrobium chrysotoxum flowers;
A2: and (3) drying: cutting the dendrobium officinale stems into short strips of 3cm, drying the dendrobium officinale flowers and the dendrobium chrysotoxum flowers at 82 ℃ for 3.5h, crushing the dendrobium officinale flowers and the dendrobium chrysotoxum flowers, and sieving the crushed dendrobium officinale flowers with a 150-mesh sieve to obtain dendrobium powder;
A3: extraction: adding 55 parts of distilled water into herba Dendrobii powder, reflux-extracting at 78 deg.C for 3 times, each for 2.5 hr, filtering, and mixing filtrates;
A4: concentration: evaporating and concentrating until the volume of the secondary fermentation product is reduced by 2/3, naturally cooling to room temperature, adding anhydrous ethanol at 4 ℃, standing overnight, centrifuging at 4 ℃ at 12000 r/min, collecting precipitate, and freezing for storage; wherein the volume ratio of the absolute ethyl alcohol to the filtrate is 0.78.
S4: and (3) filtering: filtering the secondary fermentation product, collecting filtrate, standing at 8 deg.C for 18 days, coarse-filtering with diatomite, fine-filtering with fine filter, and membrane-filtering with 0.65 μm microporous membrane to obtain herba Dendrobii wine.
example 3
A preparation method of dendrobium officinale wine for protecting intestines and stomach and beautifying skin comprises the following steps:
S1: and (3) cooking: according to the weight parts, 35 parts of polished round-grained rice, 25 parts of millet, 18 parts of purple rice, 20 parts of buckwheat and 15 parts of oat are cleaned, uniformly stirred, put into a steamer and steamed, and spread and cooled to 75 ℃ to obtain a mixture;
S2: fermentation: adding 15 parts of distiller's yeast into the mixture, soaking in water, adding 1.8L of water into 1kg of raw materials, fermenting at 45 deg.C for 7 days to obtain fermented product, and distilling the fermented product to obtain base wine;
S3: and (3) secondary fermentation: taking 15 parts of base wine, adding 1.5 parts of dendrobium extract into the base wine, and fermenting at 25 ℃ for 20 days to obtain a secondary fermentation product;
The extraction method of the dendrobium extract comprises the following steps:
A1: pretreatment: taking 6 parts of dendrobium officinale stem and 4 parts of dendrobium flower, cleaning and airing for later use; wherein the dendrobium flowers comprise 2 parts of dendrobium officinale flowers and 4 parts of dendrobium chrysotoxum flowers;
a2: and (3) drying: cutting the dendrobium officinale stems into short strips of 3.5cm, drying the dendrobium officinale flowers and the dendrobium chrysotoxum flowers at 85 ℃ for 4 hours, crushing the dendrobium officinale flowers and the dendrobium chrysotoxum flowers, and sieving the crushed dendrobium officinale flowers with a 200-mesh sieve to obtain dendrobium powder;
A3: extraction: adding 60 parts of distilled water into the dendrobium powder, performing reflux extraction at 80 ℃ for 3 times, each time for 3 hours, filtering, and combining filtrates;
a4: concentration: evaporating and concentrating until the volume of the secondary fermentation product is reduced by 2/3, naturally cooling to room temperature, adding anhydrous ethanol at 4 ℃, standing overnight, centrifuging at 4 ℃ at 12000 r/min, collecting precipitate, and freezing for storage; wherein the volume ratio of the absolute ethyl alcohol to the filtrate is 0.8.
s4: and (3) filtering: filtering the secondary fermentation product, collecting filtrate, standing at 10 deg.C for 20 days, coarse-filtering with diatomaceous earth, fine-filtering with fine filter, and membrane-filtering with 0.65 μm microporous membrane to obtain herba Dendrobii wine.
Example 4
The difference from example 2 is that: in step S3, adding 0.2 part of dendrobe extract into 9 parts of base wine, adding 0.5 part of nutritional auxiliary materials, and fermenting at 15 ℃ for 10 days to obtain a secondary fermentation product; the nutritional auxiliary materials comprise 2 parts of white paeony root, 3 parts of dwarf lilyturf tuber, 1 part of reed rhizome and 5 parts of white radish according to parts by weight;
Example 5
The difference from example 2 is that: in step S3, adding 0.2 part of dendrobe extract into 9 parts of base wine, adding 1.0 part of nutritional auxiliary materials, and fermenting at 15 ℃ for 10 days to obtain a secondary fermentation product; the nutritional auxiliary materials comprise 6 parts of white paeony root, 7 parts of dwarf lilyturf tuber, 4 parts of reed rhizome and 9 parts of white radish according to parts by weight;
Example 6
The difference from example 2 is that: in step S3, adding 0.2 part of dendrobe extract into 9 parts of base wine, adding 1.8 parts of nutritional auxiliary materials, and fermenting at 15 ℃ for 10 days to obtain a secondary fermentation product; the nutritional auxiliary materials comprise 9 parts of white paeony root, 11 parts of dwarf lilyturf tuber, 7 parts of reed rhizome and 12 parts of white radish according to parts by weight;
example 7
The difference from example 5 is that: in step S3, the base wine is 12 parts, the dendrobium extract is 0.6 part, and the nutritional auxiliary materials are 0.8 part.
Example 8
The difference from example 5 is that: in step S3, 13 parts of base wine, 1.2 parts of dendrobium extract and 1.4 parts of nutritional auxiliary materials.
example 9
the difference from the embodiment 2 is that the dendrobium officinale stems, the dendrobium officinale flowers and the dendrobium chrysotoxum flowers are picked after 20 days of blooming and used within 3 days after picking.
example 10
The difference from the embodiment 2 is that the dendrobium officinale stems, the dendrobium officinale flowers and the dendrobium chrysotoxum flowers are picked after the flowers bloom for 25 days and are used within 5 days after the picking.
Comparative example 1
the difference from example 2 is that: in step S3, the dendrobium officinale stem, the dendrobium officinale flower and the dendrobium chrysotoxum flower are directly added into the base wine to replace the dendrobium extract.
Sensory test of dendrobium officinale wine
Examples 1-10 and comparative example 1 were subjected to sensory testing with reference to national standard GB/T10781.3-2006, the results of which are shown in Table 1.
TABLE 1 sensory testing of examples 1-10 and comparative example 1
As can be seen from table 1, the appearances of examples 1 to 10 and comparative example 1 are cool and transparent, without suspended matters and precipitates, the fragrances of examples 1 to 10 are pure and elegant rice fragrance, while comparative example 1 has no elegant feeling, the tastes of examples 1 to 10 are respectively mellow, sweet, cool and clear, and the aftertaste is pleasant, while comparative example 1 is only mellow and sweet and has the aftertaste, compared with examples 1 to 10, comparative example 1 does not extract dendrobium officinale stems, dendrobium officinale flowers and dendrobium chrysotoxum flowers, but directly immerses the dendrobium officinale stems, the dendrobium officinale flowers and the dendrobium chrysotoxum flowers in base wine, and not only affects the taste of the dendrobium officinale wine, but also affects the fragrance of the dendrobium officinale wine.
Physical and chemical property test of dendrobium officinale wine
The results of the physicochemical property tests of examples 1 to 10 and comparative example 1 were carried out with reference to the national standard GB/T10781.3-2006, and are shown in Table 1.
TABLE 2 test of physicochemical Properties of examples 1 to 10 and comparative example 1
As can be seen from table 2, the physicochemical detection data of examples 1 to 10 and comparative example 1 can both reach the national standard, but the total sugar content in examples 1 to 10 is generally higher than that in comparative example 1, which indicates that the dendrobium polysaccharide in dendrobium can be effectively released into the dendrobium officinale wine by extraction, thereby realizing the effects of resisting cancer, enhancing immunity and the like;
from the examples 1 to 8, it can be seen that changing the ratio of the base wine, the dendrobium extract and the nutritional excipients will affect the content of the physicochemical components in the dendrobium officinale wine, indicating that the ratio of the base wine, the dendrobium extract and the nutritional excipients is important, needs to be strictly controlled and cannot be randomly blended.
as can be seen from examples 1-3 and 9-10, when the stem, flower and flower of dendrobium officinale were picked up 20-25 days after flowering, and the wine was used within 3-5 days after picking, the total sugar content in the wine was higher, indicating that the content of dendron polysaccharides in mature dendrobe was higher, and the content of dendron polysaccharides in fresh dendrobe was higher, and the wine was better.
The dendrobium extract and the white radish in the invention can improve the nutrient content in the dendrobium officinale wine, enhance the immunity of a human body and achieve the anti-cancer effect, and the radix ophiopogonis and the dendrobium extract can reduce the toxicity of isothiocyanate in the white radish and further enhance the anti-cancer effect; the white peony root and the reed rhizome can also cooperate with the dendrobium extract to achieve the effects of strengthening the spleen, nourishing the stomach, aiding digestion and the like.
Volunteer experiment
150 patients with inappetence, dyspepsia, abdominal pain and abdominal distension, emesis, dark yellow skin color, lassitude and low resistance are selected, the 150 patients are averagely divided into five groups, the average age difference among the groups is ensured to be minimum, and the male and female distribution in each group is the same. Five groups of patients drunk 50-75mL of dendrobium officinale wine every day, the first group drunk example 2, the second group drunk example 5, the third group drunk example 8, the fourth group drunk example 10 and the fifth group drunk comparative example 1, continuously drunk for 3 months without taking any other medicine, observed and recorded the state of volunteers, and the results are shown in Table 3.
TABLE 3 symptoms of five volunteers after drinking Dendrobium officinale wine
As can be seen from the results in table 3, the dendrobium officinale wine of the present invention can effectively improve the symptoms of inappetence, weakness of spleen and stomach, dark yellow skin color and lassitude of the patient, and especially, in example 5, a nutritional supplement is further added, wherein the components in the nutritional supplement can cooperate with the dendrobium officinale extract to accelerate the improvement of the symptoms of the patient, and the symptoms of the patient can be obviously improved from the first two months; example 2 starts to improve the symptoms of the patients at the beginning of the second month, examples 8 and 10 also can achieve the effect at the beginning of the second middle of the month, while comparative example 1 only slightly improves the symptoms of 7.5% of volunteers within three months, the symptoms of 72.8% of volunteers are aggravated, and 3-5 patients suffer from cold in the period, which indicates that the effect achieved by directly adding the dendrobium officinale stem and the dendrobium flower into the base wine is not good.
The embodiments of the present invention are preferred embodiments of the present invention, and the scope of the present invention is not limited by these embodiments, so: all equivalent changes made according to the structure, shape and principle of the invention are covered by the protection scope of the invention.
Claims (10)
1. The dendrobium officinale wine for protecting intestines and stomach and beautifying is characterized by comprising the following components in parts by weight: the preparation raw materials comprise 9-15 parts of base wine and 0.2-1.5 parts of dendrobium extract according to parts by weight;
The extraction method of the dendrobium extract comprises the following steps:
A1: pretreatment: taking 2-6 parts of dendrobium officinale stem and 0.2-4 parts of dendrobium flower, cleaning and airing for later use;
A2: and (3) drying: cutting Dendrobium officinale stem into 2.5-3.5cm short strips, drying with herba Dendrobii flower at 80-85 deg.C for 3-4 hr, and pulverizing to obtain herba Dendrobii powder;
a3: extraction: adding 45-60 parts of distilled water into herba Dendrobii powder, reflux-extracting at 75-80 deg.C for 2-3 times, each for 2-3 hr, filtering, and mixing filtrates;
a4: concentration: evaporating and concentrating until the volume is reduced by 2/3, naturally cooling to room temperature, adding anhydrous ethanol at 4 deg.C, standing overnight, centrifuging at 4 deg.C at 12000 rpm, collecting precipitate, and freezing for storage; wherein the volume ratio of the absolute ethyl alcohol to the filtrate is between 0.75 and 0.8.
2. The dendrobium officinale wine for protecting intestines and stomach and beautifying according to claim 1, which is characterized in that: the dendrobium officinale stems and the dendrobium flowers are picked after the flowers bloom for 20-25 days and are used within 3-5 days after being picked.
3. The dendrobium officinale wine for protecting intestines and stomach and beautifying according to claim 2, which is characterized in that: the dendrobium flowers comprise 0.5-2 parts of dendrobium officinale flowers and 1.5-4 parts of dendrobium chrysotoxum flowers.
4. the dendrobium officinale wine for protecting intestines and stomach and beautifying according to claim 1, which is characterized in that: in A2, pulverizing Dendrobium officinale stems and flowers, and sieving with 100-200 mesh sieve.
5. The dendrobium officinale wine for protecting intestines and stomach and beautifying according to claim 1, which is characterized in that: the preparation raw materials also comprise 0.5-1.8 parts of nutritional auxiliary materials, and the nutritional auxiliary materials comprise 2-9 parts of white paeony root, 3-11 parts of dwarf lilyturf tuber, 1-7 parts of reed rhizome and 5-12 parts of white radish according to parts by weight.
6. the dendrobium officinale wine for protecting intestines and stomach and beautifying according to claim 5, which is characterized in that: the preparation raw materials comprise, by weight, 12-13 parts of base wine, 0.6-1.2 parts of dendrobium extract and 0.8-1.4 parts of nutritional auxiliary materials.
7. The dendrobium officinale wine for protecting intestines and stomach and beautifying according to claim 6, which is characterized in that: the preparation raw materials of the base wine comprise 15-35 parts of polished round-grained rice, 10-25 parts of millet, 12-18 parts of purple rice, 10-20 parts of buckwheat and 9-15 parts of oat.
8. The method for preparing dendrobium officinale wine for protecting intestines and stomach and beautifying according to any one of claims 1 to 7, which is characterized in that: the method comprises the following steps:
s1: and (3) cooking: cleaning raw materials for preparing base wine, stirring, steaming in a steamer, and spreading to cool to 50-75 deg.C to obtain mixture;
S2: fermentation: adding 10-15 parts of distiller's yeast into the mixture, soaking in water, adding 1.5-1.8L of water into 1kg of raw materials, fermenting at 20-45 deg.C for 5-7 days to obtain fermented product, and distilling the fermented product to obtain base wine;
s3: and (3) secondary fermentation: adding the rest raw materials into the base liquor, and fermenting at 15-25 deg.C for 10-20 days to obtain secondary fermentation product;
S4: and (3) filtering: and filtering the secondary fermentation product, and collecting filtrate to obtain the dendrobium officinale wine.
9. The method for preparing dendrobium officinale wine for protecting intestines and stomach and beautifying according to claim 8, which is characterized in that: in step S4, standing the filtrate at 5-10 deg.C for 15-20 days, coarse-filtering with diatomaceous earth, and fine-filtering with fine filter.
10. The method for preparing dendrobium officinale wine for protecting intestines and stomach and beautifying according to claim 9, which is characterized in that: in step S4, after fine filtration, membrane filtration is carried out with a 0.65 μm microporous membrane.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910988907.6A CN110564575A (en) | 2019-10-17 | 2019-10-17 | Dendrobium officinale wine capable of protecting intestines and stomach and beautifying skin and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910988907.6A CN110564575A (en) | 2019-10-17 | 2019-10-17 | Dendrobium officinale wine capable of protecting intestines and stomach and beautifying skin and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110564575A true CN110564575A (en) | 2019-12-13 |
Family
ID=68785226
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910988907.6A Pending CN110564575A (en) | 2019-10-17 | 2019-10-17 | Dendrobium officinale wine capable of protecting intestines and stomach and beautifying skin and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110564575A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111040912A (en) * | 2019-12-30 | 2020-04-21 | 湖北工业大学 | Dendrobium health wine and preparation method thereof |
| CN113388472A (en) * | 2021-07-09 | 2021-09-14 | 杭州太仁堂生物科技有限公司 | Yin-nourishing kidney-tonifying dendrobium wine and preparation method thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105497562A (en) * | 2015-12-28 | 2016-04-20 | 平南县莹冠仙生物农业科技有限公司 | Herba dendrobii wine |
| CN105596780A (en) * | 2016-01-15 | 2016-05-25 | 东莞广州中医药大学中医药数理工程研究院 | Dendrobium candidum healthcare wine and production method thereof |
| CN105886200A (en) * | 2014-12-08 | 2016-08-24 | 丘泰西 | Method for brewing dendrobium officinale jujube wine |
| CN106728946A (en) * | 2017-01-24 | 2017-05-31 | 贵州省武陵山药用植物白芨开发有限公司 | Dendrobium officinale health wine composition, dendrobium officinale health wine and preparation method thereof |
| CN107460086A (en) * | 2016-06-03 | 2017-12-12 | 深圳市天之宝生物科技股份有限公司 | A kind of stem of noble dendrobium health alcoholic drink mixed with fruit juice and preparation method thereof |
| CN108378160A (en) * | 2018-04-26 | 2018-08-10 | 旌德县瀚海星云智能化技术研发有限公司 | A kind of stem of noble dendrobium stomach-nourishing health tea and preparation method thereof |
| CN110106054A (en) * | 2019-04-11 | 2019-08-09 | 深圳市山海生物科技有限公司 | The preparation method of its seed orchid wine and seed orchid wine in day obtained |
-
2019
- 2019-10-17 CN CN201910988907.6A patent/CN110564575A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105886200A (en) * | 2014-12-08 | 2016-08-24 | 丘泰西 | Method for brewing dendrobium officinale jujube wine |
| CN105497562A (en) * | 2015-12-28 | 2016-04-20 | 平南县莹冠仙生物农业科技有限公司 | Herba dendrobii wine |
| CN105596780A (en) * | 2016-01-15 | 2016-05-25 | 东莞广州中医药大学中医药数理工程研究院 | Dendrobium candidum healthcare wine and production method thereof |
| CN107460086A (en) * | 2016-06-03 | 2017-12-12 | 深圳市天之宝生物科技股份有限公司 | A kind of stem of noble dendrobium health alcoholic drink mixed with fruit juice and preparation method thereof |
| CN106728946A (en) * | 2017-01-24 | 2017-05-31 | 贵州省武陵山药用植物白芨开发有限公司 | Dendrobium officinale health wine composition, dendrobium officinale health wine and preparation method thereof |
| CN108378160A (en) * | 2018-04-26 | 2018-08-10 | 旌德县瀚海星云智能化技术研发有限公司 | A kind of stem of noble dendrobium stomach-nourishing health tea and preparation method thereof |
| CN110106054A (en) * | 2019-04-11 | 2019-08-09 | 深圳市山海生物科技有限公司 | The preparation method of its seed orchid wine and seed orchid wine in day obtained |
Non-Patent Citations (3)
| Title |
|---|
| 杨晓萍: "《茶叶深加工与综合利用》", 31 January 2019, 中国轻工业出版社 * |
| 董泽宏: "《饮食精粹新编 卷1 春篇》", 31 March 2019, 中国协和医科大学出版社 * |
| 魏良忠: "《健康的人生》", 28 February 2013, 第二军医大学出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111040912A (en) * | 2019-12-30 | 2020-04-21 | 湖北工业大学 | Dendrobium health wine and preparation method thereof |
| CN113388472A (en) * | 2021-07-09 | 2021-09-14 | 杭州太仁堂生物科技有限公司 | Yin-nourishing kidney-tonifying dendrobium wine and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP5119343B2 (en) | Wine and its manufacturing method | |
| CN102408974B (en) | Preparation method for black rice wine containing soy isoflavones | |
| KR20200094392A (en) | Method for producing Kombucha using Camellia sinensis and Petasites japonicus and Kombucha produced by the same method | |
| CN104673608A (en) | Preparation method for moringa oleifera health wine | |
| CN103103093A (en) | Silkworm chrysalis cordyceps mulberry wine and preparation method thereof | |
| CN110564575A (en) | Dendrobium officinale wine capable of protecting intestines and stomach and beautifying skin and preparation method thereof | |
| CN102860549A (en) | Functional beverage having functions of beautifying and detoxification and preparation method thereof | |
| CN103602557A (en) | Cortex eucommiae-medicinal indianmulberry root-Chinese yam-mulberry-barbary wolfberry fruit compound fermented Chinese herbal medicine health-care liquor | |
| CN110810693A (en) | A beverage composition containing Ampelopsis grossedentata and its preparation method | |
| CN112048404A (en) | Trollflower-sea buckthorn compound wheat beer and brewing method thereof | |
| CN109439497A (en) | A kind of brewage process of dragon fruit sweet taste dry-type fruit wine | |
| KR102176938B1 (en) | Cosmetic Composition Comprising Fermented Liquor of Natural Plant and Preparation Methods Thereof | |
| CN103497867B (en) | Mango banana fruit wine and production method thereof | |
| CN103039647A (en) | Mixed healthcare effervescent beverage | |
| CN108795684A (en) | One kind is enriched blood lipid-loweringing jujube health preserving vinegar and preparation method thereof | |
| CN107557254B (en) | Litchi rose wine, preparation method and application of litchi rose wine in qi and blood tonifying and oxidation resistance | |
| CN110607218B (en) | Sobering-up vinegar and preparation method and application thereof | |
| CN107384680B (en) | Passion fruit and longan fruit wine and brewing method thereof | |
| KR101698551B1 (en) | Chokeberry containing rice wine production methods | |
| KR20190111592A (en) | Food Composition Comprising Polygonum Cuspidatum and Noble Preparation Method thereof | |
| CN114631632A (en) | Rosa roxburghii Tratt composition for protecting liver and alleviating hangover as well as preparation and application thereof | |
| KR102126132B1 (en) | Manufacturing method of ginseng-brown rice vinegar | |
| CN112772920A (en) | Mulberry paste with liver and kidney protecting effects and preparation method thereof | |
| CN105567503A (en) | Hulless oat liquor with auxiliary blood sugar decreasing function and preparation method thereof | |
| KR20170025300A (en) | Manufacturing method of soybean paste using ginseng extract and soybean paste thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20191213 |
|
| RJ01 | Rejection of invention patent application after publication |