CN1327044A - Process for producing dismutase wine - Google Patents
Process for producing dismutase wine Download PDFInfo
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- CN1327044A CN1327044A CN 01108499 CN01108499A CN1327044A CN 1327044 A CN1327044 A CN 1327044A CN 01108499 CN01108499 CN 01108499 CN 01108499 A CN01108499 A CN 01108499A CN 1327044 A CN1327044 A CN 1327044A
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- sod
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- dismutase
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Abstract
The SOD superoxide dismutase wine is produced by using white spirit as wine base, adding CuZn-SOD product prepared through vacuum freeze drying to make the wine contain live dismutase over 5000 units and adding vitamin C. The SOD wine has stable enzymatic activity and obvious health functions of preventing and treating disease.
Description
The invention belongs to functional foodstuff.
Expert, scholar's research are pointed out both at home and abroad:
Meaning is that SOD can make
Disproportionation reaction takes place in (ultra-oxygen anion free radical), becomes H
2O
2(nontoxic) and O
2, be free-radical scavengers in the human body.Therefore in widespread use all over the world.But SOD is added in the wine, and wine is a kind of organic solvent, whether can make zymoprotein sex change inactivation, how is effect, is a mystery? though SOD wine is arranged on the market, be unable to undergo the enzyme biopsy and test, its functional effect is not just known where to begin.
The object of the invention is conceived to the SOD development, molten enzyme stability alive and the functional effect that is added in the wine.
Fig. 1: dismutase wine (SOD) process flow sheet
Accompanying drawings mutase (SOD) wine, realize by following production technology:
1, getting pig erythrocyte separates and to make dismutase albumen and give and freeze 2-8 hour at low temperature (subzero 30-50 degree), distillation moisture content is 4-10 hour under eutectic point, and (20 degree-70 degree) Cu.Zn-SOD (superoxide-dismutase product (elaboration) that follow-up control made in 3-6 hour in 2-6 hour again heats up at vacuum condition.
2, the liquor of getting 60 degree is made basic wine usefulness after activated carbon treatment, and the weight ratio of gac and liquor is 2-4%.
3, to add soft water (0.5-1 degree) degree of falling be the 2.8-40 degree to the liquor after will handling, the molten again Cu.Zn-SOD elaboration that adds vacuum lyophilization), wherein: the proportioning between Cu.Zn-SOD elaboration and the liquor is 5000-10000u/L.
4, in Cu.Zn-SOD wine, add vitamins C 10-110PPm again and promptly get dismutase (SOD) wine product.
Embodiment:
1, getting pig erythrocyte 5000 gram separates and makes dismutase albumen and give and freeze 2 hours at low temperature (subzero 30 degree), distillation moisture is 4 hours under eutectic point, 20 degree again heat up under vacuum condition, 2 hours, it is standby that follow-up control made Cu.Zn-SOD (superoxide dismutase) product in 3 hours, with 60 ° of (V/V) 1000 liters of liquor, add 2% charcoal absorption 6-12 hour and leave standstill, make basic wine behind the Lu excessively.Add soft water (1 ° of d) degree of falling and blend into 28 ° of (V/V) low alcohol in basic wine, molten again vacuum lyophilization Cu.Zn-SOD elaboration 5000u/L and the 20-100PPmVc of adding makes dismutase (SOD) wine.
2, getting pig erythrocyte 8000 gram separates and makes dismutase albumen and give and freeze 8 hours at low temperature (subzero 50 degree), distillation moisture is 10 hours under eutectic point, 70 degree again heat up under vacuum condition, 6 hours, it is standby that follow-up control made Cu.Zn-SOD (superoxide-dismutase) product in 6 hours, with 60 ° of (V/V) 5000 liters of liquor, add 4% charcoal absorption 18-24 hour and leave standstill.Make basic wine after crossing the Lu.In basic wine, add soft water (0.5 ° of d) degree of falling and blend into 40 ° of (V/V) low alcohol.Moltenly again add vacuum lyophilization Cu.Zn-SOD elaboration 10000u/L and 10-110PPm Vc makes dismutase (SOD) wine.
Advantage of the present invention:
1, the Cu.Zn-SOD elaboration of the vacuum freeze drying that makes of the present invention, in wine not only The consistency inactivation has enzyme (SOD) to borrow capacity for liquor on the contrary, promotes its disproportionation of performance, removes human body Interior free radical function, thereby show: A) SOD content raising 21.3% in the red blood cell in human body. B) MDA (LPo) reduces by 12.3%. C) the NK cytoactive significantly strengthens. D) Microcirculation significantly improves, and nerves reaction speed is accelerated. So have anti-ageing, anti-inflammatory, anticancer, Anti-autoimmune disease strengthens immunologic mechanism, improves the health.
2, simple process of the present invention is easily gone, and the producer that possesses primary condition all can implement to produce fork Change enzyme (SOD) wine.
3, consumers in general are unanimously reflected: drink not the higher authorities of wine of the present invention, drink well, anti-flu, Can anti-treating diseases and making health-care.
4, mutase (SOD) wine is deposited normal temperature enzyme biopsy in 3.5 years and is tested undamped (165 batches Inferior result).
5, produce dismutase (SOD) wine by above-mentioned production technique at present, 4-5, have 500 surplus ton in market sale, reflection is better.Its benefit is also good.
Claims (5)
1, the production technique of a kind of dismutase (SOD) wine is characterized in that: be made of following operation and raw material:
2, getting pig erythrocyte separates and to make dismutase albumen and give and freeze 2-8 hour at low temperature (subzero 30-50 degree), distillation moisture content is 4-10 hour under eutectic point, and (20 degree-70 degree) Cu.Zn-SOD (superoxide-dismutase product (elaboration) that follow-up control made in 3-6 hour in 2-6 hour again heats up at vacuum condition.
3, the liquor of getting 60 degree is made basic wine usefulness after activated carbon treatment, and the weight ratio of gac and liquor is 2-4%.
4, to add soft water (0.5-1 degree) degree of falling be the 28-40 degree to the liquor after will handling, the molten again Cu.Zn-SOD product that adds vacuum lyophilization, and wherein: the proportioning between Cu.Zn-SOD product and the liquor is 5000-10000u/L.
5, in Cu.Zn-SOD wine, add vitamins C 10-110PPm again and promptly get dismutase (SOD) wine product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 01108499 CN1204241C (en) | 2001-06-04 | 2001-06-04 | Process for producing dismutase wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 01108499 CN1204241C (en) | 2001-06-04 | 2001-06-04 | Process for producing dismutase wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1327044A true CN1327044A (en) | 2001-12-19 |
| CN1204241C CN1204241C (en) | 2005-06-01 |
Family
ID=4657313
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 01108499 Expired - Fee Related CN1204241C (en) | 2001-06-04 | 2001-06-04 | Process for producing dismutase wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1204241C (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100392058C (en) * | 2004-07-19 | 2008-06-04 | 王成余 | Fruit wine containing nano-SOD and its preparation method |
| CN100419060C (en) * | 2006-04-17 | 2008-09-17 | 陈坤鑫 | Vigorous wine and preparation method thereof |
| CN104450408A (en) * | 2014-12-29 | 2015-03-25 | 成都市真阳子生物科技有限公司 | Preparation method of mulberry wine |
| CN105745366A (en) * | 2013-11-07 | 2016-07-06 | 日本碍子株式会社 | GaN template substrate and device substrate |
| CN105936848A (en) * | 2015-03-23 | 2016-09-14 | 孙燕霞 | Preparation method of SOD wine |
| WO2022068615A1 (en) * | 2020-09-29 | 2022-04-07 | 中国农业大学 | Formulation for improving activity and/or thermostability of superoxide dismutases and use thereof |
-
2001
- 2001-06-04 CN CN 01108499 patent/CN1204241C/en not_active Expired - Fee Related
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100392058C (en) * | 2004-07-19 | 2008-06-04 | 王成余 | Fruit wine containing nano-SOD and its preparation method |
| CN100419060C (en) * | 2006-04-17 | 2008-09-17 | 陈坤鑫 | Vigorous wine and preparation method thereof |
| CN105745366A (en) * | 2013-11-07 | 2016-07-06 | 日本碍子株式会社 | GaN template substrate and device substrate |
| CN104450408A (en) * | 2014-12-29 | 2015-03-25 | 成都市真阳子生物科技有限公司 | Preparation method of mulberry wine |
| CN105936848A (en) * | 2015-03-23 | 2016-09-14 | 孙燕霞 | Preparation method of SOD wine |
| CN105936849A (en) * | 2015-03-23 | 2016-09-14 | 孙燕霞 | SOD wine and manufacturing method thereof |
| CN106085682A (en) * | 2015-03-23 | 2016-11-09 | 孙燕霞 | SOD preparation of wine |
| WO2022068615A1 (en) * | 2020-09-29 | 2022-04-07 | 中国农业大学 | Formulation for improving activity and/or thermostability of superoxide dismutases and use thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1204241C (en) | 2005-06-01 |
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