CN111196987A - Abelmoschus manihot yeast health wine and preparation process thereof - Google Patents

Abstract

The invention discloses a abelmoschus manihot yeast health wine which comprises the following raw materials in percentage by mass: fresh abelmoschus manihot stems, leaves and flowers 8-12%, wolfberry 0.5-2%, ginseng 0.5-2%, honey 1-3%, male silkworm moth 0.5-2%, cynomorium songaricum 0.5-2%, cistanche deserticola 0.5-2%, 60-degree organic kaoliang spirit 80-90%, and abelmoschus manihot enzyme 3-8%. The health wine added with the abelmoschus manihot enzyme stock solution and the honey has good taste, and the health wine contains fresh abelmoschus manihot stems, leaves, flowers and other traditional Chinese medicine raw materials, and has the effects of promoting blood circulation to remove blood stasis, nourishing yin and tonifying kidney, tonifying yang and replenishing vital essence, inhibiting gout, maintaining beauty and keeping young, moistening skin, enhancing autoimmunity and the like; it can promote the production of body fluid to quench thirst and keep youthful appearance after long-term drinking.

Description

Abelmoschus manihot yeast health wine and preparation process thereof

Technical Field

The invention relates to abelmoschus manihot yeast health wine and a preparation process thereof, and belongs to the technical field of health wine preparation.

Background

With the development of science and technology, the health care consciousness of people is gradually enhanced, and when some medicines become edible health care products, a new thing of health care wine begins to appear. Health preserving and body building, health care and body building, stomach and intestine tonifying and immunity improving are the basic requirements of people on health care wine,

the Abelmoschus manihot is 1 of 3 groups of Abelmoschus manihot, belongs to the same genus as Abelmoschus manihot, is edible in tender fruit of Abelmoschus manihot, is rich in various amino acids and trace elements required by human bodies, contains high androgen, is fragrant and pungent, is delicious, can be eaten directly after being eaten fresh, cold mixed, stir-fried, soup or mixed with wheaten food, or can be eaten by soaking flower in water instead of tea, soaking wine or frying eggs, and can be matched with other food raw materials to prepare various delicious dishes, stuffing, cold food, cold drink and the like. The root, stem and leaf of Abelmoschus manihot can be completely pulverized and sieved to obtain flour called elm bark flour, which has high nutritive value and can prevent cardiovascular and cerebrovascular diseases after being eaten frequently. The fresh flowers of the abelmoschus manihot have the functions of obviously relieving tension and helping people relax and adjusting the mental state. Because of its high content of biological ketone, it is very beneficial to expand blood vessel to soak water, soak wine or make tea, it is the first choice beverage for patients with cardiovascular and cerebrovascular diseases. The abelmoschus manihot contains rich active substances, the health care and health maintenance value of the abelmoschus manihot is more and more concerned, and especially the health care wine developed by taking the abelmoschus manihot as a raw material becomes a hot point of attention in the field of health care wine. The traditional Chinese medicine health-preserving wine has various varieties and different health-care effects on human bodies, most of the traditional Chinese medicine health-preserving wine is prepared by adding dozens of traditional Chinese medicine components, and because different traditional Chinese medicines have a subtle relationship of complementing or mutually reducing the drug effects, too many medicine components are added to cause the drug taste to be too thick, the drug effect cannot be greatly exerted, and the taste of the wine is also influenced. Therefore, the research on the abelmoschus manihot health-preserving wine with good taste has huge market prospect.

Disclosure of Invention

Aiming at the problems, the invention aims to provide the abelmoschus manihot yeast health wine and the preparation process thereof.

The invention relates to a mallow cellulase health-preserving wine which comprises the following raw materials in percentage by mass: fresh abelmoschus manihot stems, leaves and flowers 8-12%, wolfberry 0.5-2%, ginseng 0.5-2%, honey 1-3%, male silkworm moth 0.5-2%, cynomorium songaricum 0.5-2%, cistanche deserticola 0.5-2%, 60-degree organic kaoliang spirit 80-90%, and abelmoschus manihot enzyme 3-8%.

Further preferably, the abelmoschus manihot yeast health wine comprises the following raw materials in percentage by mass: 10% of fresh abelmoschus manihot stems, leaves and flowers, 1% of medlar, 1% of ginseng, 2% of honey, 1% of male silkworm moth, 1% of cynomorium songaricum, 1% of cistanche, 85% of 60-degree organic kaoliang spirit and 5% of abelmoschus manihot enzyme.

A preparation process of abelmoschus manihot yeast health wine comprises the following steps: step one, preparing a golden flower sunflower enzyme stock solution for later use after proportioning raw materials according to the mass percentage of the golden flower sunflower enzyme health wine;

step two, carrying out two-time spray cleaning on stems, leaves and flowers of fresh abelmoschus manihot by a shower method, washing away residues such as soil, fertilizers and the like, then carrying out air drying by a hot air drying method, finally cutting into small sections of 1-1.5 cm, putting the small sections into a wine tank, and soaking the small sections in 60-degree organic sorghum wine for more than half a year to obtain wine liquid 1;

soaking the medlar, the ginseng, the male silkworm moth, the cynomorium songaricum and the cistanche for more than half a year by using 60-degree organic sorghum liquor to obtain liquor 2, and preparing honey for later use;

step four, roughly filtering the liquor 1 for later use; roughly filtering the liquor 2 for later use;

mixing the rough-filtered wine liquid 1 and the wine liquid 2 together, fully homogenizing by using a homogenizer, standing for 30-50 minutes, sterilizing for 20-30 minutes, and finally performing ozone treatment;

after the ozone treatment, fine filtration is carried out twice;

and step seven, blending, namely adding the abelmoschus manihot enzyme stock solution and honey until the corresponding taste is achieved.

The invention has the beneficial effects that: the health wine added with the abelmoschus manihot enzyme stock solution and the honey has good taste, and the health wine contains fresh abelmoschus manihot stems, leaves, flowers and other traditional Chinese medicine raw materials, and has the effects of promoting blood circulation to remove blood stasis, nourishing yin and tonifying kidney, tonifying yang and replenishing vital essence, inhibiting gout, maintaining beauty and keeping young, moistening skin, enhancing autoimmunity and the like; it can promote the production of body fluid to quench thirst and keep youthful appearance after long-term drinking.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Example 1: a preparation process of abelmoschus manihot yeast health wine comprises the following steps: step one, preparing a golden flower sunflower enzyme stock solution according to the mass percentage of raw materials of golden flower sunflower enzyme health wine, wherein the fresh golden flower sunflower stems, leaves and flowers 10%, the medlar 1%, the ginseng 1%, the honey 2%, the male silkworm moth 1%, the cynomorium songaricum 1%, the cistanche 1%, the 60-degree organic kaoliang wine 85% and the golden flower sunflower enzyme 5%;

step two, carrying out two-time spray cleaning on stems, leaves and flowers of fresh abelmoschus manihot by a shower method, washing away residues such as soil, fertilizers and the like, then carrying out air drying by a hot air drying method, finally cutting into small sections of 1-1.5 cm, putting the small sections into a wine tank, and soaking the small sections in 60-degree organic sorghum wine for more than half a year to obtain wine liquid 1;

soaking the medlar, the ginseng, the male silkworm moth, the cynomorium songaricum and the cistanche for more than half a year by using 60-degree organic sorghum liquor to obtain liquor 2, and preparing honey for later use;

step four, roughly filtering the liquor 1 for later use; roughly filtering the liquor 2 for later use;

mixing the rough-filtered wine liquid 1 and the wine liquid 2 together, fully homogenizing by using a homogenizer, standing for 30-50 minutes, sterilizing for 20-30 minutes, and finally performing ozone treatment;

after the ozone treatment, fine filtration is carried out twice;

and step seven, blending, namely adding the abelmoschus manihot enzyme stock solution and honey until the corresponding taste is achieved.

Example 2:

a preparation process of abelmoschus manihot yeast health wine comprises the following steps: firstly, preparing a golden sunflower enzyme stock solution according to the mass percentage of raw materials of golden sunflower enzyme health wine, namely 8% of fresh golden sunflower stems, leaves and flowers, 1% of medlar, 1% of ginseng, 2% of honey, 1% of male silkworm moth, 1% of cynomorium songaricum, 1% of cistanche, 86% of 60-degree organic kaoliang spirit and 6% of golden sunflower enzyme;

step two, carrying out two-time spray cleaning on stems, leaves and flowers of fresh abelmoschus manihot by a shower method, washing away residues such as soil, fertilizers and the like, then carrying out air drying by a hot air drying method, finally cutting into small sections of 1-1.5 cm, putting the small sections into a wine tank, and soaking the small sections in 60-degree organic sorghum wine for more than half a year to obtain wine liquid 1;

soaking the medlar, the ginseng, the male silkworm moth, the cynomorium songaricum and the cistanche for more than half a year by using 60-degree organic sorghum liquor to obtain liquor 2, and preparing honey for later use;

step four, roughly filtering the liquor 1 for later use; roughly filtering the liquor 2 for later use;

mixing the rough-filtered wine liquid 1 and the wine liquid 2 together, fully homogenizing by using a homogenizer, standing for 30-50 minutes, sterilizing for 20-30 minutes, and finally performing ozone treatment;

after the ozone treatment, fine filtration is carried out twice;

and step seven, blending, namely adding the abelmoschus manihot enzyme stock solution and honey until the corresponding taste is achieved.

Comparative example 1 the preparation process was the same as in example 1, but no fresh abelmoschus manihot stems, leaves, flowers, abelmoschus manihot enzyme stock solution and honey were added during the preparation process. Randomly 120 customers were found to score the sensory index of the wines of examples 1-2 and comparative examples.

The scoring criteria are shown in Table 1 below, and the scoring results are shown in Table 2.

TABLE 1

Item	Index (I)	Score of
			Smell(s)	Strong bouquet mixed with flower fragrance	35 to 40 minutes
Color of wine	Clear and good transparency	25-30 minutes
			Taste of the product	The wine has obvious fragrance, slight sweet and strong fragrance	35 to 45 minutes
Item	Index (I)	Score of
			Smell(s)	Weak wine aroma and no flower aroma	0 to 35 points
Color of wine	Clarity and poor transparency	0 to 25 minutes
			Taste of the product	The wine has obvious fragrance, no sweetness and no fragrance	0 to 35 points

TABLE 2

Item	Example 1	Example 2	Comparative example
				Smell(s)	35 minutes	36 points of	25 minutes
Color of wine	25 minutes	26 minutes	23 minutes
				Taste of the product	38 is divided into	35 minutes	25 minutes
Total score	98 minutes	97 is divided into	73 minutes

It can be seen from table 1 that the mallow cellulase health wine prepared in the examples 1 and 2 has higher sensory score and is popular with people.

And (3) comparing the curative effects: patient data treatment group 180 patients with kidney-yang deficiency, 90 men and 90 women, and control group 180 patients with kidney-yang deficiency, 90 men and 90 women.

2. The diagnosis standard refers to the clinical research guiding principle of treating kidney-yang deficiency with new Chinese medicines issued by Ministry of health, and has the following main symptoms: soreness of the waist and knees, aversion to cold, cold limbs, hyposexuality, swollen and large tongue with white coating and deep pulse; the secondary symptoms are as follows: lassitude, frequent nocturia, edema of lower limbs, shortness of breath, dyspnea, loose stool and alopecia.

3. The therapeutic effect judgment standard is as follows: the clinical cure is as follows: symptoms of kidney yang deficiency, disappearance of physical signs; the effect is shown: symptoms and physical signs of kidney-yang deficiency are obviously improved; the method has the following advantages: symptoms and physical signs of kidney-yang deficiency are all improved; and (4) invalidation: symptoms of kidney yang deficiency, no improvement in signs.

4. The treatment method comprises the following steps: the treatment group orally took the health wine of example 1 of the present invention once a day, once 15 ml; the control group orally took 15ml of the wine of the comparative example once a day.

The results of the clinical trials are shown in Table 3.

TABLE 3 table of clinical trial results

Experimental group	The number of healed people	Number of effective people	Number of effective persons	Number of invalid persons	High efficiency
						Male sex	60	25	3	2	97.7%
Female with a view to preventing the formation of wrinkles	58	28	3	1	98.8%
						Control group	The number of healed people	Number of effective people	Number of effective persons	Number of invalid persons	High efficiency
Male sex	35	25	10	20	77.7%
						Female with a view to preventing the formation of wrinkles	38	26	12	14	84.4%

Therapeutic results

The effective number of the experimental group is more than 95%, so that the health preserving wine has better curative effect on patients with kidney deficiency.

The concrete case is as follows: jiangxi, Liaoning Tieling people, 47 years old, have poor liver and kidney functions because they drink for a long time. After friends introduce that the Abelmoschus manihot yeast health preserving wine is drunk for half a year, people feel that the body is not tired and are full of strength. Pei xx, Hubei Jingzhou people are 50 years old and weak in normal times, feel soreness and weakness of waist and knees, are examined to be deficient in kidney and damaged by hospital examination, and are introduced to drink Abelmoschus manihot yeast health-preserving wine by friends, after drinking, the body is heated and the sweat is dribbling, and then the people drink for 14 days, and the feelings of soreness and weakness of waist and knees are completely disappeared.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.

Claims (3)

1. The golden abelmoschus esculentus yeast health wine is characterized in that: the health wine comprises the following raw materials in percentage by mass: fresh abelmoschus manihot stems, leaves and flowers 8-12%, wolfberry 0.5-2%, ginseng 0.5-2%, honey 1-3%, male silkworm moth 0.5-2%, cynomorium songaricum 0.5-2%, cistanche deserticola 0.5-2%, 60-degree organic kaoliang spirit 80-90%, and abelmoschus manihot enzyme 3-8%.

2. The Abelmoschus manihot yeast health wine of claim 1, wherein: the golden sunflower enzyme health wine comprises the following raw materials in percentage by mass: 10% of fresh abelmoschus manihot stems, leaves and flowers, 1% of medlar, 1% of ginseng, 2% of honey, 1% of male silkworm moth, 1% of cynomorium songaricum, 1% of cistanche, 85% of 60-degree organic kaoliang spirit and 5% of abelmoschus manihot enzyme.

3. A preparation process of abelmoschus manihot yeast health wine is characterized by comprising the following steps: the specific preparation process comprises the following steps: step one, preparing a golden flower sunflower enzyme stock solution for later use after proportioning raw materials according to the mass percentage of the golden flower sunflower enzyme health wine;

step two, carrying out two-time spray cleaning on stems, leaves and flowers of fresh abelmoschus manihot by a shower method, washing away residues such as soil, fertilizers and the like, then carrying out air drying by a hot air drying method, finally cutting into small sections of 1-1.5 cm, putting the small sections into a wine tank, and soaking the small sections in 60-degree organic sorghum wine for more than half a year to obtain wine liquid 1;

soaking the medlar, the ginseng, the male silkworm moth, the cynomorium songaricum and the cistanche for more than half a year by using 60-degree organic sorghum liquor to obtain liquor 2, and preparing honey for later use;

step four, roughly filtering the liquor 1 for later use; roughly filtering the liquor 2 for later use;

mixing the rough-filtered wine liquid 1 and the wine liquid 2 together, fully homogenizing by using a homogenizer, standing for 30-50 minutes, sterilizing for 20-30 minutes, and finally performing ozone treatment;

after the ozone treatment, fine filtration is carried out twice;

and step seven, blending, namely adding the abelmoschus manihot enzyme stock solution and honey until the corresponding taste is achieved.