WO2012071772A1 - :grape wine of nutritional enhancement - Google Patents

:grape wine of nutritional enhancement Download PDF

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Publication number
WO2012071772A1
WO2012071772A1 PCT/CN2011/000991 CN2011000991W WO2012071772A1 WO 2012071772 A1 WO2012071772 A1 WO 2012071772A1 CN 2011000991 W CN2011000991 W CN 2011000991W WO 2012071772 A1 WO2012071772 A1 WO 2012071772A1
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Prior art keywords
wine
sauce
grape
container
cover
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PCT/CN2011/000991
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French (fr)
Chinese (zh)
Inventor
高思
Original Assignee
Gao Si
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Priority to CN2011800581112A priority Critical patent/CN103476917A/en
Publication of WO2012071772A1 publication Critical patent/WO2012071772A1/en

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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
    • A61K36/13—Coniferophyta (gymnosperms)
    • A61K36/15—Pinaceae (Pine family), e.g. pine or cedar
    • 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)
    • A61K36/28—Asteraceae or Compositae (Aster or Sunflower family), e.g. chamomile, feverfew, yarrow or echinacea
    • 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)
    • A61K36/45—Ericaceae or Vacciniaceae (Heath or Blueberry family), e.g. blueberry, cranberry or bilberry
    • 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)
    • 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)
    • A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
    • 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)
    • A61K36/75—Rutaceae (Rue family)
    • A61K36/752—Citrus, e.g. lime, orange or lemon
    • 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)
    • A61K36/87—Vitaceae or Ampelidaceae (Vine or Grape family), e.g. wine grapes, muscadine or peppervine
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P27/00—Drugs for disorders of the senses
    • A61P27/02—Ophthalmic agents
    • A61P27/10—Ophthalmic agents for accommodation disorders, e.g. myopia
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P37/00—Drugs for immunological or allergic disorders
    • A61P37/02—Immunomodulators
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P39/00—General protective or antinoxious agents
    • A61P39/06—Free radical scavengers or antioxidants
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P43/00—Drugs for specific purposes, not provided for in groups A61P1/00-A61P41/00
    • 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

Definitions

  • the present invention belongs to the field of intensive health care and camping strong wine technology, and particularly relates to a kind of plant material rich in natural biological antioxidants in the natural environment of the veins, processed by the modern and scientific grape wine industry, and the natural diet health nutrition and health care wine.
  • Jingben invention is the end of the national intellectual property contract at the end of 2010, and was awarded to the applicant in the early 2011, Gao Sizhen, a member of the China Invention Association, and a member of the Chinese Medicine Association.
  • the patent number is HZL200510120861. 43 r 0PC nutrition-enhanced wine.
  • the invention patent in order to reduce the production process, so that Fuxihui and the wider consumer, the technically upgraded second-generation patent application.
  • Accumulation of sputum and senescence according to mutations begins with "one cell", which occurs in aging under each breath; cells are only exposed to reactive oxygen species, The oxygen of the free radicals causes the substances that make up the fine J!6 i R, such as lipids, sugars, proteins, all the macromolecular substances such as "helonucleic acid DNA, Li ⁇ oxidation reaction, ⁇ , Oxidative damage such as sputum, breakage, etc., which leads to the destruction of cell structure and function, to only damage and organ lesions.
  • Lutein is one of the carotenoids, and there are 8 kinds of isomers, which are mainly all-trans, difficult to synthesize A, and extracted into ⁇ 4, and marigold is also called gold carp; .
  • lutein mainly anti-oxidation and ultraviolet light filter
  • lutein and corn yellow shield in the macular area of the retina it can absorb ultraviolet rays to prevent oxidative damage of the macula, protect the macula from damage, prevent the elderly
  • zeaxanthin and lutein are always associated with survival, and their role is also ten ⁇ 3 ⁇ 4 similar, when the lack of both easily lead to macular degeneration seeing blur, and then the entire vision degradation, myopia, cataract and other eye diseases Objective to play an important role in the formation of oxygen in the lens, and the zeaxanthin can prevent protein in the lens of the eye. Shield oxide, thereby reducing ⁇ "of 1 ⁇ cataracts.
  • the Vision Violet When the Vision Violet is stimulated by the ⁇ !0 ⁇ 3 ⁇ 4 omentum, it can be decomposed in an instant, and the chemical change is transmitted to the brain. can".
  • the rhodopsin When the rhodopsin is in the dark, it can be naturally formed, while the blue and European extracts of the anthocyanins can be used in the dark to improve the sensitivity of the retina to light.
  • the anthocyanins can enhance night vision and dim Under the weak light ⁇ under the cow, the vision is adjusted early; on the contrary, in the instant of the bright itl'j, the eyesight is low, and the more 3 ⁇ 4 ⁇ can not shorten the ' ⁇ ! time of vision.
  • the British Air Force will bomb the German military industry in World War II.
  • antioxidants in foods such as: vitamin E, vitamin C, carotenoids, many plants such as: flavonoids ⁇ fc ⁇ , flowers" f* glycosides, gallic acid derivatives, ⁇ , rosemary phenols, phenols, etc., metal l ⁇ 'j ( ⁇ valence metal activity.), such as: phytic acid, citric acid, phospholipids, etc.
  • the oxidase constituent factors such as "3 ⁇ 4, potassium, zinc, copper, manganese, vitamin B2, etc.
  • China's market-selling wines are rare and useful nutrient-enhanced wines; the purpose of the invention is to provide the whole society with a "big category", including many different sub-products, plant natural organisms, and a combination of traditional Chinese medicine and traditional Chinese medicine.
  • the theory of homology, the theory of diet therapy, the theory of treatment of disease, and the theory of diet should take precedence over the theory of medicine, with reference to the scientific and technical methods of modern nutritional supplements and the technical requirements of nutrition-enhancing wine production, designed into modern, scientific and technological grapes.
  • the present invention consults professional reference books, Guoxi anti-oxidation camping food technology ; cattle, combined with national conditions to consider the national consumption level, specially designed a second generation patent that can greatly reduce the production cost Simplified production process.
  • the nutrient active ingredients that are attached to various raw materials and discarded are also very different. Moreover, the price of various plant main raw materials differs greatly, and the plant owners with less feeding amount The raw materials are soaked in the liquor, and the raw materials that are attached to the large and cheap materials are discarded and discarded. Isn't it too wasteful? In order to improve the resource utilization rate, it is determined that the sorting dip 3 ⁇ 4» ⁇ order: the maximum ftj price of the raw granules is broken 30 ⁇ 100 micron ⁇ 3 ⁇ 4 fine filter, liquid-free nitrogen collision first position soaking extraction and filtration In addition to the slag, the large and porous pine bark is taken.
  • the second is taken out of the filter, and the larger the price of the orange endothelium is collected.
  • the larger and cheaper grape skin is cast.
  • 4 After taking out the filter check, vote for the cheap mulberry fruit 5th
  • the amount of the grape seed particles is less than that of the cheaper, and the slag is extracted by the sputum.
  • the slag is extracted and the euthanized granules are extracted in the seventh place.
  • the 8th bit of the blueberry fresh fruit with high dosage is extracted and filtered to remove the slag, and the less expensive marigold is cast.
  • ⁇ 9 ⁇ 3 ⁇ 4 is taken out of the filter, and the main raw material of the immersed food is high. «The utilization rate is divided.
  • 3 ⁇ 4 ⁇ wine pulp dip ⁇ , mix as much as possible
  • the dissolved wine is filled to the small part of the shoulder of the device, so that the air contact area of the 3 ⁇ 4i wine surface is reduced, and the liquid surface is placed slightly smaller than the inner diameter of the container shoulder, and the circular floating cover inside is covered on the circular cover.
  • Larger diameter, ⁇ 3 ⁇ 4 round plastic film perfects the barrier air, try to block the gap of >3 ⁇ 4 ⁇ wine pulp and air, and attach the outer cover of the sealed inner pad to the mouth of the container.
  • the expensive raw material can be filled with nitrogen into the outer cover.
  • the factory packaging should not use large bottles. It should be used once to drink 100ral 5G (one person dark bottle, The wine is filled near the mouth of the bottle, the air is kept in the bottle, the high-grade expensive health wine can be filled with nitrogen and sealed «; the ingredients of p and oxygen can be added to the wine, and the ingredients of the fresh-keeping ingredients [ ⁇ is resistant to bad blood.
  • 100ral 5G one person dark bottle, The wine is filled near the mouth of the bottle, the air is kept in the bottle, the high-grade expensive health wine can be filled with nitrogen and sealed «; the ingredients of p and oxygen can be added to the wine, and the ingredients of the fresh-keeping ingredients [ ⁇ is resistant to bad blood.
  • the invention carefully selects 9 kinds of plant main raw materials and kinds of auxiliary materials, pays attention to the ability to make the original and the original and easy to obtain, their names, the amount of materials used, the technical requirements for the shield when selecting materials, and the contained Antioxidant substances, antioxidant effects, physiological functions, health care, are listed as follows:
  • the class of 27 kinds of oligomeric proanthocyanidins is 0PC.
  • the main function of grape seed extract is that it has stronger ability to purify than VC and VE, eliminate reactive oxygen species and free radicals, and inhibit lipids.
  • Alcohol absorption regulation 6 to improve microvascular vasospasm and lower [pressure, anti-tumor anti-radiation, melanin beauty, change ginger vision, regulate immunity), dark purple blue grape skin 5 to 25 parts (for wine press grape juice
  • the fresh grape skin that has not participated in i ⁇ L leaven is rich in polyphenols, accounting for 30% of the whole grape, mainly including oligomeric proanthocyanidins, anthocyanins and resveratrol.
  • the degree of polymerization of proanthocyanidins is much higher.
  • Grape seed proanthocyanidins the main functions of grape skin extract are: strong antioxidant capacity, improve anti-mutation ability, anti-cancer, food coloring agent, fresh pine bark 6 ⁇ 30 parts (for 20-30 years old pine, Pinus tabulaeformis, larch, dark brown red with 'deep cracks', cut down fresh bark within 48 hours, containing multi-components consisting of 2 to 12 monomeres, China called Pycnogenol: Including more than 40 kinds of multi-test substances such as proanthocyanidin B1, proanthocyanidin B6, proanthocyanidin B7, catechin, quercetin, dihydroquercetin, Pycnogenol: £ is a strong antioxidant, eliminating free radical antioxidant capacity is VE 50 times VC 50 times, strong Ginkgo biloba extract, anti-inflammatory absorb ultraviolet light, to enhance the immune system capacity, improve cardiovascular disease, anti-tumor),
  • orange endothelium for sweet skin or pomelo peel and thin skin covered with fruit capsules, the peel should be thin to the outermost bitter skin, only the inner layer of white endothelium and the thin skin of the fruit capsule, rich in Flavonoids, mainly orange peel, hesperetin, naringenin, naringin, citrus, flavonoids have certain ability to eliminate activity, free radical action, inhibit lipid i3 ⁇ 4 to protect blood vessels, inhibit ⁇ t ulcer),
  • ⁇ ⁇ fatty acid oxidative degeneration prevention of senile ⁇ macular changes in visual acuity, lack of easy to cause macular degeneration and blurred vision, and then the appearance of vision deterioration, myopia and other symptoms; they can also prevent the lens and protein lipid oxidation, ⁇ White cataract ⁇ Lt), fresh fruit of mulberry seed 4 ⁇ 20 parts (the mature ear of the mulberry plant, the best in deep purple black, containing anthocyanins, carotenoids, rutin, vitamin A, Bl, C, B2, unsaturated fatty acids, free acids, have the ability to eliminate free radicals and antioxidants, prevent the formation of lipid peroxidation and lipofuscin; traditional Chinese medicine has been used since ancient times, efficacy: blood and nourishing yin, Shengjin Runzao, nourishing hair, strengthening ⁇ Lin immunization, strong ⁇ old, lower treatment: stains, thick friends, face ⁇ , blurred vision, dark, easy fatigue, waist, soft
  • blueberry ingredients contain 25 kinds of flowers " ⁇ : glycosides, polyphenols and flavonoids, is water ⁇ ⁇ : Zhonghuacheng - ⁇ : rich, strong free radical scavenging, inhibit platelet coagulation, prevent i ⁇ f into ⁇ L network difficult to heart disease, anti-cancer, aging, visual network i3 ⁇ 4Ji prime, enhance vision; blueberry and Bi ⁇ m take anthocyanin for night blind ⁇ ⁇ urethral retinopathy treatment, can enhance nighttime
  • the British Air Force World War II « ⁇ in the dim light, the vision is adjusted early, ⁇ Oft purple in the dark, improve the retina's ability to adjust the ability to adjust the 3 ⁇ 41 « ⁇ - ⁇ 4 to 20 parts of fresh orange fruit (for the European varieties of bilberry mature fresh fruit, rich in protection and significantly improve visual acuity) ⁇ good flowers ⁇ "glycosides, can protect capillaries, fine", enhance the adaptation to black low brightness
  • ⁇ glycosides, polyphenol
  • Embodiment 1 as described in the foregoing invention, the plant natural biological ⁇ ⁇ camp strong health wine, the levy is: Take 100 new red wine as the base wine, the main raw material of the plant: the seed of the purple grape 2 ⁇ 10 parts; The raw material is cleaned, the wind is thousands of water, and the fine powder is ground with the crushed U-baked grape seeds. The particles are pulverized into ultrafine particles with a particle diameter of less than 15 ⁇ m by a nitrogen stream, and the grape seeds are quickly pulverized. Superfine 3 ⁇ 4 ⁇ is mixed into a small-mouth cylindrical special container to make the wine evenly soaked.
  • Example 2 The plant natural biochemical agent camp Jf strong health wine as described in the foregoing invention, the levy is: take a new ⁇ good red wine 100 ⁇ wine, plant main raw material: purple grape seed 2 to 10 parts 5,25 parts of dark purple-blue grape skin; the raw materials are cleaned separately, air-dried surface water, firstly ground with ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ Ten hit and smash into ultra-fine sauce with a particle diameter of less than 15 «, iikii blends the grape skin ultra-fine 4 sauce into a small-mouth cylindrical special container for evenly soaking, as much as possible to fill the shoulder of the container
  • the circular floating cover in the liquid surface blocks the air, and the outer surface of the force ⁇ is placed for 24 to 72 hours to fully complete the leaching, so that the nutrient components of the biochemical contained in the grape skin are fully dissolved, and the solution is dissolved.
  • the hollow fiber ultrafiltration membrane i ⁇ i considers the device, filters out the residue of the grape skin microparticles and dissolves the latent organisms, and obtains the clarified intermediate wine; then grinds the W-bar grape seeds into fine powder and volatilizes them. Liquid nitrogen; ⁇ smash into ultrafine micro ik i with a particle diameter of less than 15 microns. Mix the grape seed ultrafine ' ⁇ 3 ⁇ 4 ⁇ into a small-mouth cylindrical special container and stir it evenly. Try to add alcohol to the shoulder of the container.
  • excipients EH "iso-resistant blood ⁇ 0. 3 ⁇ 1 parts, » ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇
  • Example 3 as described in the foregoing invention, the plant natural biochemical agent strong health wine, the levy is: Take 100 pieces of new red wine as the base wine, the main raw material of the plant: the seed of the purple grape 2 ⁇ 10 parts, 5 to 25 parts of dark purple-blue grape skin, 6 to 30 parts of pine bark; original left-cleaned separately, air-dried surface water, first ground with fine grinder fef bark into fine powder, with volatile liquid Nitrogen flow collision 4 points broken into particles with a diameter less than 15 « ultra-fine iik t superfine pine bark into a small-mouth cylindrical special container 1 ⁇ wine 3 ⁇ 4 # evenly soaked, try to '; 3 ⁇ 4 ⁇ wine topping To the small shoulder of the container, The outer cover is placed for 24 - 72 hours to fully complete the soaking, so that the nutrients contained in the pine bark are fully dissolved in the iA ⁇ wine, and after soaking, the hollow fiber ultrafiltration membrane is used for filtration and filtration.
  • the pine bark particles have dissolved the slag after the nutrient component of the biogasification agent, and the clarified intermediate wine 1 is obtained; the ground skin sauce is ground with the ground grape skin, and the liquid is pulverized with a volatile liquid nitrogen to form a superfine particle diameter of less than 15 children.
  • Micro-powder sauce super-fine skin of the skin; ⁇ Sauce mixed into the small-mouth cylindrical special container in the middle of the wine 1 evenly soaked, try to; 3 ⁇ 4 ⁇ wine filled to the small part of the shoulder of the container, placed in the liquid surface ⁇ e ⁇ circle
  • the floating cover blocks the air, and the outer cover is placed for 24 to 72 hours to fully complete the leaching, so that the nutrients contained in the grape skin are fully dissolved in the middle wine, and the immersion is completed.
  • & hollow fiber ultrafiltration membrane is used. i ⁇ 3 ⁇ 4 device, filter out the residue of the grape skin microparticles, dissolve the nutrient component of the gasification agent, and obtain the clarified intermediate wine 2; then grind the powder with 4 g of grape seeds into fine powder, use the volatile liquid nitrogen Collapsing into ultrafine particles with a particle diameter of less than 15 microns, quickly making the grape seed ultrafine The granules are mixed into the small-mouth cylindrical special container.
  • the middle wine 1 is stirred and evenly soaked, as much as possible; 3 ⁇ 4 ⁇ wine is filled up to the small part of the shoulder of the container, the circular floating cover of the pine slab in the liquid surface, the round cover Cover it ⁇ round plastic ⁇ good barrier air, with a sealed inner pad cover for 24 ⁇ 72 hours to fully complete the soaking, so that the nutrients contained in the grape seed bio-fL agent fully dissolve the middle wine 2
  • the hollow fiber ultrafiltration membrane filtration device is used to filter out the slag after the grape seed microparticles have dissolved the biological antioxidant nutrient component, and the clarified semi-finished wine is obtained; then the auxiliary material is added: sodium erythorbate 0. 3 ⁇ 1 part, easily soluble potassium 0. 1 ⁇ 0.
  • the plant natural biological ftification agent camp strong health wine which is characterized by: taking a new good red wine loo serving as a wine, the main raw material of the plant is selected: purple grape Seed 2 ⁇ parts, dark purple blue grape skin 5 ⁇ 25 parts, m skin 6 ⁇ 30 parts, immature raw apple 15 ⁇ 60 parts; raw materials are cleaned separately, air dried surface water, firstly ground with a grinder The apple is ground with a skin core into a whole apple sauce, and the whole apple sauce is squeezed and filtered with a 30-100 filter. The partial repeating J ⁇ 3 ⁇ 4 cannot be filtered, so that the filter sauce becomes an ultra-fine sauce, and the iiLii is blended with the apple sauce.
  • the wine is stirred evenly for soaking, as far as possible; the wine is filled up to the small part of the shoulder of the container, and the circular floating cover placed inside the liquid surface blocks the air, and the force is placed on the outer cover for 24 to 72 hours.
  • the immersion solution is fully completed, so that the nutrient components of the biochemical contained in the raw apple are fully dissolved, and the immersed solution is used to filter out the nutrient components of the green apple lysing biogasifier.
  • the slag, the clarified middle wine 1, the apple slag scraped from the filter plate can be squeezed out of the intermediate wine 1 to be recycled; ⁇ fet public tree into fine powder, with the volatile liquid nitrogen 3 ⁇ 4 ⁇ smash into ultra-fine 3 ⁇ 4 1 ⁇ 2 particles with a diameter of less than 15 microns.
  • the pine bark is superfinely mixed into a small-mouth cylindrical special container.
  • the skin of the skin is ground and smashed into a fine particle sauce with a particle diameter of less than 15 ⁇ m.
  • the i1 ⁇ 2 is used to mix the grape skin ultrafine particle sauce into a small-mouth cylindrical special container. 2 Stirring evenly Soaking, try to: Fill the container to the small part of the shoulder of the container, put it on the liquid surface.
  • the circular floating cover inside the container blocks the air, and the outer cover is placed for 24 to 72 hours to fully complete the soaking, so that the inside of the grape skin is contained.
  • the nutrient component of the biochemical agent is fully dissolved into the middle wine 2, and after the completion of the leaching, the hollow fiber ultrafiltration membrane is used, and the slag is obtained after the nutrient component of the biochemical agent is used.
  • This wine is the price, ttf bio-antioxidant nutrition health wine, : ⁇
  • Regular drinking can eliminate free radicals, prevent disease and prevent aging, and is suitable for mass economical biological 3 ⁇ 4 gasification agent nutrition and health wine sales, popularization in the society to promote high-end beer and mid-range liquor and "it wine, will greatly reduce the disease rate And medical expenses, improve the national level.
  • the plant «biochemical agent strong health wine, the levy is: take a new good red wine 100 * ⁇ wine, the main raw material of the plant: purple grape seed 2 ⁇ 10 5,25 parts of dark purple-blue grape skin, 6 ⁇ 30 parts of pine bark, 15 ⁇ 60 parts of immature green apple, 5 ⁇ 25 parts of orange endothelium; cleaned raw materials, air-dried surface water, first milled Broken apples with skin cores are ground into whole apple sauce, and the whole apple paste is squeezed and filtered with a 30-100 micron 3 filter.
  • the middle wine 1 is stirred evenly for soaking.
  • the mixed liquor is filled up to the small part of the shoulder of the container, and the circular floating cover of the ⁇ ie ⁇ is placed in the liquid surface to block the air, and the outer cover is placed 24 - 72 hours to fully complete the leaching solution, so that the nutrient components of the bio-agent contained in the pine bark are fully dissolved.
  • the middle wine 1 is dissolved in a hollow fiber ultrafiltration membrane after filtration, and the pine bark microparticles have been dissolved.
  • the intermediate wine 2 is clarified; then, the ground skin is smashed into a superfine sauce with a particle diameter of less than 15 3 ⁇ 41.
  • the orange endothelium ultrafine radish sauce is mixed into the small-mouth cylindrical special container.
  • the middle wine is evenly soaked, and the mixed liquor is filled up to the small part of the shoulder of the container, and the circular floating cover is placed in the liquid surface. Air, cover with external cover for 24 ⁇ 72 hours to fully complete the soaking, let the orange endothelium
  • the nutrient component of the biochemical agent is fully dissolved in the 3 ⁇ 4 ⁇ middle wine 2, after the immersion is completed, the hollow fiber ultrafiltration membrane i ⁇ 3 ⁇ 4 device is used, and the orange endothelium is filtered out, and the nutrient component of the biogasification agent is dissolved.
  • Membrane i ⁇ 3 ⁇ 4 device filter Yiqian seed #4 ⁇ 3 ⁇ 4#Biochemical nutrient composition " ⁇ check, get clarified semi-finished wine; then add excipients: .1 ⁇ different anti-bad blood turn 0.3 ⁇ 1 copies, easy Soluble potassium 0.1 ⁇ 0 ; '2.
  • the natural bio-A chemical nutrient health wine the primary goal of the original design of the present invention is achieved, the regular drinking can eliminate free radicals, obvious disease prevention and anti-aging, suitable for the natural bio-antioxidant camp of the middle-aged mass standard Health wine, soil at outreach to promote sales, instead of top-grade high-end liquor beer wine drinking 43 ⁇ 4, will significantly reduce the rate of serious illness to extend the national average life expectancy.
  • Example 6 as described in the foregoing invention, the plant ⁇ biochemical agent camp lf strong health wine, the levy is: take a new ⁇ i good red wine 100 servings as the base wine, the main plant material selection: purple grape 2 to 10 parts of seeds, 5 to 25 parts of dark purple-blue grape skin, 6 to 30 parts of ⁇ m pine bark, 15 to 60 parts of unripe raw apples, and 3 to 15 parts of fresh marigold; raw materials are cleaned and dried Table water, first grind the raw apple with a skin core to grind into a whole apple sauce, squeeze the whole apple sauce with 30 ⁇ 100 1 ⁇ filter, can not filter part of the weight of 3 ⁇ 4", so that the filter sauce becomes super Fine sauce, iikit mixes the paste into the small-mouth cylindrical special container and stirs the wine evenly, as far as possible; the wine is filled up to the small part of the shoulder of the container, and the circular floating cover is placed in the liquid surface.
  • the main plant material selection purple grape 2 to 10 parts of seeds, 5 to 25 parts of dark purple-blue
  • the force ⁇ is placed on the outer cover for 24 ⁇ 72 hours ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ 3 ⁇ 4 device, filter out the raw apple ⁇ *i has dissolved the slag of the biogasification agent nutrient ⁇ , the clarified intermediate wine 1, scraped from the filter plate
  • the apple dregs can be crushed out of the middle wine and then ground into fine powder with the ground primary bark, and smashed into a particle diameter of less than 15 with a volatile liquid nitrogen gas; the ultrafine particles of the rice, is t
  • the pine bark ultrafine particles are mixed into the small-mouth cylindrical special container.
  • the middle wine 1 3 ⁇ 4# is uniformly dissolved, as much as possible, the wine is filled up to the small part of the shoulder of the container, and the circular floating cover in the liquid surface ⁇ ⁇ blocks the air.
  • the outer cover is placed for 24 to 72 hours to fully complete the leaching, so that the nutrients contained in the pine bark are fully dissolved in the 3 ⁇ 4 intermediate wine 1.
  • the hollow fiber ultrafiltration-membrane filter device is used. Filter out the loose bark of the pine bark microparticles. After the nutrient composition, the slag is clarified. The middle of the clarification is 3 ⁇ 4 2; and then the skin is ground with 4 g of grape skin, and the mixture is pulverized into particles with a volatile liquid nitrogen gas 3 ⁇ 4t.
  • the middle wine 3 is stirred and evenly soaked.
  • Ultrafine sauce with a particle diameter of less than 15 microns back to the nitrogen Use, i1 ⁇ 2 to mix the marigold superfine sauce into the small-mouth cylindrical special container, and mix it evenly; try to; 3 ⁇ 4 ⁇ wine fill up to the small part of the shoulder of the container, in the liquid surface ⁇ ⁇ circular floating cover
  • the circular cover is covered with a round plastic film to improve the barrier air.
  • the outer cover of the sealed inner pad is filled with nitrogen gas at the same time, and the solution is fully immersed for 24 to 72 hours to complete the immersion.
  • the nutrient component of the chemical agent fully dissolves the i4A intermediate wine 4, and the hollow fiber ultrafiltration membrane i ⁇ 3 ⁇ 4 device is used for immersion, and the nutrient composition of the marigold has been filtered out, and the semi-finished wine is clarified; then the auxiliary material is added: Eh-isoascorbate 0.3 ⁇ 1 parts, easily soluble potassium 0.
  • Camp Jf5 although it is a health wine, has achieved the primary goal of the original design of the present invention. It is good to eliminate free radicals, prevent disease and prevent aging, prevent the deterioration of vision in the elderly, and suitable for middle-aged and elderly people to make plant natural organisms ⁇ 3 ⁇ 4 chemical agent strong health wine, for the majority of middle-aged people to promote sales, instead of top beer high-grade white wine high-grade wine drinking, will significantly reduce the incidence of middle-aged and elderly disease to extend the average life expectancy, anti-degeneration of old-age vision.
  • Example 7 the plant natural biochemical agent Jf strong health wine, the levy is: Take 100 parts of the new 3 ⁇ 4 good red wine as the base wine, the main raw material of the plant: the seed of the purple grape 2 ⁇ 10 parts, dark purple blue grape skin 5 ⁇ 25 parts, pine bark 6 ⁇ 30 parts, immature raw apple 15 ⁇ 60 parts, fine sheep marigold 3 ⁇ 15 parts, mulberry fruit fresh fruit 4 ⁇ 20 parts; raw materials respectively Clean the net, air dry surface water, first grind the apple with the skin and grind into the whole apple sauce, and squeeze the i ⁇ 3 ⁇ 4 whole apple sauce with 30 ⁇ 10 (M recording aperture filter, can not filter part of the repeat Grinding and filtering, so that the filter «sauce becomes ultra-fine sauce, 3 ⁇ 4ii, the apple sauce is mixed into a small-mouth cylindrical special container, and the wine is stirred and evenly soaked.
  • M recording aperture filter can not filter part of the repeat Grinding and filtering, so that the filter «sauce becomes ultra-fine sauce, 3 ⁇ 4ii, the apple sauce is mixed into
  • the grape skin ultrafine particle paste is quickly mixed into the small-mouth cylindrical special container for the second wine to be soaked, as much as possible; 3 ⁇ 4 ⁇ wine topping up To the small part of the shoulder of the container, in the liquid surface 1 ⁇ 2, @e ⁇ 0 circular floating cover to block the air, the cover of the eve cover is 24 ⁇ 72 small
  • the leaching solution is fully completed, the nutrient components of the biochemical contained in the grape skin are fully dissolved in the middle wine 2, and after the immersion is completed, the hollow fiber ultrafiltration membrane i ⁇ 3 ⁇ 4. is used to filter out the grape skin.
  • the clarified intermediate wine 3 and then grinded into a jam with ground *U Basang, and smashed with a volatile liquid nitrogen stream into a superfine sauce with a particle diameter of less than 15 « , ik t mulberry fruit super fine sauce into the small-mouth cylindrical special container in the middle of the wine 3 fiber evenly soaked, as far as possible; wine filled to the small part of the shoulder of the container, placed in the liquid surface ⁇ ⁇ ⁇ floating
  • the cover and the round cover are covered with a round plastic abdomen to completely block the air.
  • the outer cover of the sealed inner pad is placed for 24 to 72 hours to fully complete the soaking, so that the bio-immunizer contained in the mulberry fruit is nutritious.
  • the ingredients are fully dissolved ⁇ intermediate wine 3, after the completion of the soaking, the hollow fiber ultrafiltration membrane filtration device is used to filter out the slag after the mulberry fruit has the biological antioxidant nutrient component, and the clarified intermediate wine 4 is obtained;
  • the seed is ground into a fine powder, and is pulverized by a nitrogen stream of the volatile liquid to have a particle diameter smaller than 15 ultra-fine t*i, narrowly mixed into a small-mouth cylindrical special container in the middle of the wine 4 » evenly soaked, try to: the wine is filled to the small part of the shoulder of the container, in the liquid surface ⁇ Se ⁇
  • the circular floating cover and the round cover are covered with a ii3 ⁇ 4 round plastic film to completely block the air.
  • the cover with the sealed inner pad is placed for 24 to 72 hours to fully complete the soaking, so that the biological agent contained in the grape seed can be nutritious.
  • the ingredients are fully dissolved into the middle wine 4, after the completion of the leaching, the hollow fiber ultrafiltration membrane filtering device is used, and the grape seed has been filtered to remove the nutrient composition of the grape nutrient ingredient «the clarified middle wine 5;
  • the marigold daisy is ground into a fine sauce, and is pulverized with a volatile liquid nitrogen gas into a super-fine sauce with a particle diameter of less than 15 «, back to the nitrogen, and then reused, and the marigold ultrafine particle sauce is held into a small-mouthed cylindrical shape.
  • the middle wine 5 is stirred and evenly soaked.
  • the circular floating cover and the round cover are covered with a round plastic film to completely block the air.
  • the cover with the inner cushion is filled with nitrogen gas at the same time, and the immersion solution is fully completed for 24 - 72 hours, so that the marigold is inside.
  • the nutrients contained in the biochemical agent are fully dissolved into the intermediate wine 5, and after immersion, the hollow fiber ultrafiltration membrane filtration device is used to filter out the slag after the marigold particles have dissolved the nutrient components of the biochemical agent, and the clarification is obtained.
  • Embodiment 8 The plant natural biochemical agent health care wine as described in the foregoing invention is: 'take a new 3 ⁇ 4 i good red wine 100 servings as a base wine, the main raw material of the plant is selected: purple grape 2 to 10 parts of seeds, 5 to 25 parts of dark purple-blue grape skin, 6 to 30 parts of miscellaneous pine bark, 15 to 60 parts of immature green apples, 3 to 15 parts of fresh marigold, and 4 to 20 parts of fresh blueberries; The raw materials are cleaned separately and air-dried with ice. Firstly, the ground apples are ground with a skin-grown apple to form a whole apple sauce.
  • the whole apple is finely smeared with 30 ⁇ 10 (3 ⁇ 4 L ⁇ filter mesh), and the partial grinding can not be filtered.
  • Broken i ⁇ 3 ⁇ 4 make the filter sauce into ultra-fine sauce, 1 ⁇ 2 into the small-mouth cylindrical special container, mix the wine 3 ⁇ 4 ⁇ evenly soaked, try to; 3 ⁇ 4 ⁇ ⁇ wine fills the small part of the shoulder of the container, in
  • the circular floating cover of the liquid surface ⁇ @ is blocked by the air, and the outer cover is placed for 24 to 72 hours to fully complete the leaching, so that the nutrient components of the bio-agent contained in the raw apple are fully dissolved, and the immersion solution is completed.
  • Hollow fiber ultrafiltration plate type yi consideration device filter out the raw apple 4 Licheng » biochemical nutrient composition ⁇ slag, the middle of clarification Wine 1, the apple slag cut from the filter plate can be squeezed out of the intermediate wine 1 to be recovered; then the ground mash 4e3 ⁇ 4, the bark is ground into a fine powder, and blasted into a particle diameter of less than 15 ⁇ m by a nitrogen stream of a volatile liquid. Fine particles, quickly mix the pine bark ultrafine particles into the small-mouth cylindrical special container. Mix the wine thoroughly and dilute it.
  • the floating cover blocks the air, and the outer cover is placed for 24 to 72 hours to fully complete the leaching, so that the nutrient components of the biological tanning agent contained in the pine bark are fully dissolved into the intermediate wine 1. After the immersion is completed, the hollow fiber ultrafiltration membrane is used.
  • the device filtering out the bark of the pine bark 43 ⁇ 4 after the bio-antioxidant nutrients, and clarifying the middle wine 2; then grinding the skin with 4 g of grape skin, using a volatile liquid nitrogen stream to pulverize into a particle diameter Ultra-fine sauce of less than 15 bf, 3 ⁇ 4 ⁇ _# € ⁇ * ⁇ Incorporating into a small-mouth cylindrical special container, the middle wine 2 is stirred evenly for soaking, and the mixed liquor is filled up to the small part of the shoulder of the container.
  • the outer cover Place a loose circular cover on the liquid surface to block the air
  • the outer cover is placed for 24 to 72 hours to fully complete the leaching, so that the nutrients of the biochemical compound in the grape skin are fully dissolved in the middle wine 2, and after the immersion is completed, the hollow fiber ultrafiltration membrane filtering device is used to filter out the grapes.
  • the skin microparticles have dissolved the residue after the nutrient composition of the biochemical agent, and the clarified intermediate wine 3 is obtained; the finely ground powder is ground with the grinded *U bar grape seed, and the particle diameter is less than 15 by the nitrogen flow of the volatile liquid.
  • the nutrient components contained in the biochemical agent are fully dissolved into the intermediate wine 3, and after the completion of the leaching, the hollow fiber ultrafiltration membrane filtering device is used to filter out the slag after the grape seed microparticles have dissolved the nutrient components of the biological anti-gasifying agent, and the slag is clarified.
  • Intermediate wine 4 after grinding with ground blue 4 bar blueberry fruit into fine jam, with volatile liquid
  • the blueberry fruit ultrafine particle sauce was quickly mixed into the small-mouth cylindrical special container, and the medium wine 4 was uniformly dissolved.
  • the wine is filled up to the small part of the shoulder of the container, in the liquid surface; ⁇ inside the circular floating cover, the round cover is covered with a ii3 ⁇ 4 round plastic film to perfect the barrier air, and the cover with the sealed inner pad simultaneously covers the cover Nitrogen gas is filled for 24 to 72 hours to complete the leaching, so that the nutrients contained in the blueberry fruit are fully dissolved.
  • the middle wine 4 is dissolved in a hollow fiber ultrafiltration membrane and filtered.
  • the blueberry granules have been dissolved in the slag after the biological sputum nutrient, and the clarified intermediate wine 5 is obtained; the ground vine is ground with a pulverized marigold, and the slag is pulverized with a volatile liquid nitrogen gas to a fine particle diameter smaller than that. 3 ⁇ 4 sauce, returning to the tree and smashing through the nitrogen for reuse.
  • the liquid surface is placed inside the loose floating cover of the SE ⁇ , round
  • the cover is covered with a round plastic film to completely block the air.
  • the outer cover of the sealed inner pad is filled with nitrogen at the same time, and the cover is filled with nitrogen for 24 hours to fully complete the soaking, so that the organism contained in the marigold is
  • the nutrient component fully dissolves the middle wine 5, and after leaching, the hollow fiber ultrafiltration membrane filtering device is used to filter out the slag after the marigold microparticles have dissolved the nutrient component of the biological twisting agent, and the clarified semi-finished wine is added; Excipients: Iso-bad blood meaning 0. 3 ⁇ 1 parts, easily soluble potassium 0. 1 ⁇ 0. 2 parts, soluble selenium 0. 00001 ⁇ 0. 00002 parts, stir ⁇ ⁇ fully dissolved, soaked and added The process is as follows to minimize the exposure to air.
  • the process of dissolving the blueberry can be carried out in a nitrogen-tight chamber.
  • the winery technicians taste it according to the taste and the technical requirements of the health care grape and wine taste design.
  • Appropriate condiments, the correction depends on the main raw material of the plant and the addition of excipients, the aftertaste of the wine is not pleasant, so that the finished wine tastes the wind ⁇ ii ⁇ enterprise design requirements for health wine taste, with 1 person Xu dark Small wine infusion into " S health wine near the bottle mouth, in the mouth of the bottle ⁇ Nitrogen sealed at the same time and RJ_, packaging, print shield date factory; This wine is a high-grade middle-aged plant natural life ⁇ L chemical camp Description
  • Jf strong health wine better achieved the original design of the present invention, planning the intermediate level of the standard, often drink good to remove active oxygen and free radicals, significant prevention and improvement of various geriatric diseases: prevention of i ⁇ coronary heart disease, stroke, enhance immunity, strong The body is obviously anti-aging, prevent cancer formation, and prevent lipids, and protects the eye.
  • Embodiment 9 The plant natural bio-chemical agent, as described in the foregoing invention, is characterized in that: a new 3 ⁇ 4 good red wine loo is used as a wine, and the main raw material of the plant is selected: purple grape Seed 2 ⁇ parts, dark purple blue grape skin 5-25 parts, mw skin 6 ⁇ 30 parts, mixed sheep marigold 3 ⁇ 15 parts, mulberry fruit fresh fruit 4 ⁇ 20 parts, blueberry fresh fruit 4 ⁇ 20 parts, European Bilberry fresh fruit 4 ⁇ 20 parts; raw materials are cleaned separately, air-dried surface water, first ground with grated ⁇ fe ⁇ bark into fine powder, with volatile liquid nitrogen ⁇ ?
  • the smashing into a particle diameter less than 15 « ultra-fine iik i will be pine bark superfine ⁇ into a small-mouth cylindrical special container ⁇ wine stir evenly soaked, try to mix the wine to fill the shoulder of the container, in The circular floating cover inside the liquid surface is used to block the air, and the outer cover is placed for 24 to 72 hours to fully complete the soaking, so that the nutrient components of the biological tortoise contained in the pine bark are fully dissolved: wine, soaked « The hollow fiber ultrafiltration membrane filtration device is used to filter out the pine bark and the nutrient composition of the silk biochemical agent ⁇ , and the clarified intermediate wine 1 is obtained; then the ground skin sauce is ground with the ground grape skin, and the volatile liquid nitrogen is used.
  • Fine-grain sauce quickly mix the mulberry fruit ultra-fine particle sauce into the small-mouth cylindrical special container in the middle of the wine 2 ⁇ 3 ⁇ 4# evenly soaked, try to; 3 ⁇ 4 ⁇ wine fills the container shoulder small, loose in the liquid surface ⁇
  • the circular floating cover and the round cover are covered with a round plastic film to perfectly block the air and force.
  • the outer cover of the sealed inner pad is placed for 24 to 72 hours to fully complete the leaching, so that the nutrient components of the biochemical contained in the mulberry fruit are fully dissolved into the middle wine 2, and after the completion of the immersion, a hollow fiber ultrafiltration membrane filtering device is used.
  • the mulberry granules have been filtered to dissolve the slag of the bio-antioxidant nutrients, and the clarified intermediate wine 3 is obtained; after that, the granulated grape seeds are ground into fine powder, and the granules are pulverized into a particle diameter by using a volatile liquid nitrogen gas.
  • the ultrafiltration membrane filtration device the method of filtering out the orange fruit microparticles after the nutrient component of the biological agent is dissolved, and the clarified intermediate wine 5 is obtained; after that, the blueberry fruit is ground into a fine jam with a grinder, and volatilized.
  • Liquid nitrogen ⁇ ! Ten-crushed into ultra-fine particle sauce with a particle diameter of less than 15 microns, recovered and collided with nitrogen and continued to be reused.
  • the blueberry fruit ultra-fine 4 sauce was mixed into a small-mouth cylindrical special container.
  • the wine fills up to the small part of the shoulder of the container, in the liquid surface ⁇ inside the ⁇ ge ⁇ circular floating cover, the round cover is covered with iUL round plastic belly to improve the barrier air, plus the outer cover of the sealed inner pad Fill the lid with nitrogen for 24 to 72 hours to fully complete the leaching solution, so that the nutrients contained in the blueberry fruit are fully dissolved in the middle wine 5, and the hollow fiber ultrafiltration membrane i ⁇ 3 ⁇ 4 device is used for immersion.
  • the hollow fiber ultrafiltration membrane filtration device is used to filter out the marigold.
  • the orange fruit the process of dissolution can be carried out in a nitrogen sealed machine; finally, the winery technicians taste it according to the taste, and the enterprise
  • the seasonings in the auxiliary materials it is appropriate to select the seasonings in the auxiliary materials according to local conditions, and correct the taste of the wine tasting due to the infiltration of the main raw materials of the plant and the addition of the auxiliary materials, and the wine is not pleasant.
  • Embodiment 10 the plant natural biological anti-gasification agent nutrition-enhancing health wine as described in the foregoing invention, characterized in that : Take a new ⁇ Red wine 100 scars ⁇ wine, plant main raw material selection: purple grape seed 2 ⁇ 10 parts, dark purple blue grape skin 5 ⁇ 25 parts, fresh pine bark 6 ⁇ 30 parts, immature raw apple 15 ⁇ 60 3 parts, 15 parts of ramie marigold, 4-20 parts of fresh mulberry fruit, 4 to 20 parts of fresh blueberry fruit, 4 to 20 parts of fresh orange fruit;
  • the raw materials are cleaned separately and air-dried.
  • the whole apple paste is ground with a crushed *U Klang apple with a skin core.
  • the whole apple paste is squeezed and filtered with a 30-100 micron filter. Filter, make the filtered dipping sauce into ultra-fine sauce, quickly mix the apple super-fine sauce into the small-mouth cylindrical special container, stir the wine evenly, and try to make the wine fill up to the small part of the shoulder of the container, in the liquid surface.
  • the circular floating cover blocks the air, and the outer cover is placed for 24 to 72 hours to fully complete the leaching, so that the nutrient components of the biochemical contained in the raw apple are fully dissolved, and the hollow fiber ultrafiltration plate is used for immersion.
  • Type i ⁇ 3 ⁇ 4 device filter out the slag after the raw material of the bio-recording agent has been recorded, and the clarified intermediate wine 1.
  • the apple residue from the filter plate can be squeezed out of the intermediate wine 1 to be recycled;
  • the 3 ⁇ 43 ⁇ 4 bark of the crusher is ground into a fine powder, and is pulverized into ultrafine particles with a particle diameter of less than 15 ⁇ m by using a volatile liquid nitrogen gas, and the pine bark is superfinely blended into a small-mouth cylindrical special container.
  • the hollow fiber ultrafiltration membrane filtration device is used to filter out the slag after the nutrient composition of the pine bark, and the clarified intermediate wine 2; Skin sauce,
  • 3 ⁇ 4it Yipi skin ultra-fine sauce is mixed into a small-mouth cylindrical special container, and the mixture is evenly mixed for soaking, try to; 3 ⁇ 4 ⁇
  • the wine is filled up to the small part of the shoulder of the container, and the circular floating cover placed inside the liquid surface blocks the air.
  • the outer cover of the force is placed for 24 to 72 hours to fully complete the soaking, so that the nutrient content of the biochemical contained in the grape skin is sufficient.
  • the samba fruit is ground into a jam, and is pulverized into a super-fine sauce with a particle diameter of less than 15 ⁇ m by using a volatile liquid nitrogen gas.
  • 3 ⁇ 4it is used to mix the mulberry fruit ultra-fine sauce into a small-mouth cylindrical special container. Soak, dissolve as much as possible into the small part of the shoulder of the container, place the circular floating cover inside the liquid surface, attach a round plastic film to the round cover to improve the barrier air, and cover the outer cover with the sealed inner pad.
  • the mulberry fruit The nutrients contained in the biochemical agent are fully dissolved in the 3 ⁇ 4 intermediate wine 3, and the hollow fiber ultrafiltration membrane filtration device is used for leaching, and the nutrient component of the mulberry fruit biological agent is filtered out, and the intermediate wine 4 is clarified; Then, the granulated 4 bar grape seed is ground into a fine powder, and pulverized into a fine particle having a particle diameter of less than 15 ⁇ m by a nitrogen stream, and the grape seed ultrafine particles are quickly mixed into a small-mouth cylindrical special container. Mix the middle wine 4 evenly for soaking.
  • the filter device filter out the residue of the grape seed particles after the bio-antioxidant nutrients have been dissolved, and obtain the clarified intermediate wine 5; and then grind the ⁇ 4 bar bilberry fruit into a fine jam, using a volatile liquid nitrogen stream Collapsing into ultra-fine particle sauce with a particle diameter of less than 15 microns, recycling and colliding with nitrogen. Continue to reuse, and replace the orangeberry ultra-fine sauce into a small-mouth cylindrical special container. As far as possible
  • the wine is filled up to the small part of the shoulder of the container, placed in the liquid surface ⁇ e ⁇ j circular floating cover, the round cover is covered with a surplus plastic film to improve the resistance to air, force.
  • the outer cover of the inner cushion is sealed and the nitrogen is filled into the cover for 24 to 72 hours to fully complete the immersion, so that the nutrient component of the biochemical contained in the orange fruit is fully dissolved in the middle wine 5, after the immersion is completed
  • the hollow fiber ultrafiltration membrane filtering device filters out the slag after the nutrient component of the biological anti-smoke agent has been dissolved, and the clarified intermediate wine 6 is obtained; after that, the mashed & blueberry fruit is ground into fine jam,
  • the pulverized liquid is pulverized into a fine particle sauce having a particle diameter of less than 15 ⁇ m by a volatile liquid nitrogen gas, and recovered by collision with nitrogen gas for subsequent reuse.
  • the blueberry fruit superfine sauce is quickly mixed into a small-mouth cylindrical special container, and the mixture is uniformly stirred. Soak, dissolve as much as possible 3 ⁇ 4 ⁇ wine to the small part of the shoulder of the container, in the liquid surface ⁇ ⁇ ⁇ ⁇ circular floating cover, round cover over the ⁇ & round plastic film to improve the barrier air, plus a sealed inner cushion At the same time, the lid is filled with nitrogen gas for 24 to 72 hours to fully complete the leaching solution, so that the nutrients contained in the blueberry fruit are fully dissolved in the middle wine 6 and the hollow fiber ultrafiltration membrane is used after the immersion is completed.
  • the wine is stirred evenly and as much as possible; 3 ⁇ 4 ⁇ wine is filled up to the container A small floating shoulder, a circular floating cover placed on the liquid surface, and a round plastic cover are attached to the round cover to complete the barrier air.
  • the outer cover of the inner gasket is sealed and the cover is filled with nitrogen for 24 to 72 hours.
  • the immersion solution is fully completed, so that the nutrients contained in the marigold are fully dissolved in the intermediate wine 7.
  • the hollow fiber ultrafiltration membrane i ⁇ 3 ⁇ 4 device is used to filter out the marigold.
  • the process of TO orange mango can be carried out in a nitrogen-tight operation console.
  • the winery technicians taste the taste according to the taste and the technical requirements of the health wine taste design.
  • the color wine bottle is poured into a bottle of >3 ⁇ 4 ⁇ Health wine near the mouth of the bottle, and the inside of the bottle mouth is sealed with nitrogen gas at the same time.
  • This wine is a special top-level eye vision maintenance type, and the most advanced middle-aged and old-age plant natural bio-chemical agent nutrition-enhancing health wine, which achieves the high-level goal of the original design of the present invention, and can effectively remove the activity in the body, especially in the eyes.
  • Oxygen and free radicals significant prevention? Diseases caused by oxidative oxidation and various geriatric diseases: Prevention of J0L ⁇ More ⁇ Heart disease Brain stroke, strengthen immunity Strong body obvious ⁇ !
  • ⁇ 3 ⁇ 4 ⁇ ⁇ [ ⁇ 3 ⁇ 43 ⁇ 43 ⁇ 4 oxidized in the body, suitable for middle-aged professionals who have high requirements for fine resolution of eyes under special illumination (such as night pilots, Yu Aviation Station Researcher, Computer Operator, Product Specialist, Inspector, Chromatography and Color Estimator, Snowy Ring ⁇ l Night and ⁇ Giant Observer...:), senior professionals with high quality requirements And middle-aged and elderly people, eye-protecting and anti-aging plants, natural bio-antioxidants, nutrient-enhancing health wines, promotion and sales to successful people and middle-aged and elderly people with special occupations and pursuit of high-quality vision; Soaked medicinal wine can be compared to improve the quality of life of middle-aged and older people;
  • Embodiment 11 is the nutrient-enhancing health care wine of the plant natural biogasification agent as described in the foregoing invention, characterized in that: 100 new red wines are used as wine, and the main raw materials of the plant are selected: seeds of purple grape 2 ⁇ 10 parts, dark purple blue grape skin 5 ⁇ 25 parts, new bark 6 ⁇ 30 parts, immature raw apple 15 ⁇ 60 parts, orange endothelium 5 ⁇ 25 parts, » marigold 3 ⁇ 15 parts, mulberry fresh fruit 4 ⁇ 20 parts, 4 to 20 parts of fresh blueberry fruit, 4 to 20 parts of fresh orange fruit;
  • the raw materials are cleaned separately and air-dried. Firstly, the ground apples are ground with a crushed * Klang apple with a skin core, and the whole apple paste is squeezed with a 30 ⁇ 100 « pore size filter. Filter, make the filtered jam into ultra-fine sauce, quickly mix the apple super-fine sauce into a small-mouth cylindrical special container, stir the wine evenly, and try to dissolve it; try to fill the small part of the shoulder of the container.
  • the circular floating cover of the surface ti ⁇ Se ⁇ blocks the air, and the outer cover is placed for 24 - 72 hours to fully complete the immersion, so that the nutrient components of the biological cultivating agent contained in the raw apple are fully dissolved, and the immersion is completed ⁇
  • the hollow fiber ultrafiltration membrane filtering device is used to filter out the nutrient components of the pine bark 3 ⁇ 4 ⁇ , and the clarified intermediate wine 2 is obtained; ⁇ J "The result of the skin sauce, with the volatile liquid nitrogen 3 ⁇ 4 ⁇ smash into a superfine sauce with a particle diameter of less than 15 children, iikii incorporates the orange endothelium ultrafine sauce into the small-mouth cylindrical special container.
  • the wine is filled up to the small part of the shoulder of the container, the circular floating cover placed inside the liquid surface blocks the air, and the outer cover is placed for 24 - 72 hours to fully complete the soaking, so that the orange endothelium contains Bio-antioxidant nutrients are fully dissolved 3 ⁇ 4 in the middle 2,
  • filter with hollow fiber ultrafiltration membrane to filter out the residue of orange endothelium m ⁇ i ⁇ biochemical compound nutrient, and clarify the middle wine 3; then use the ground * bar grape
  • the skin of the skin is smashed into a super-fine sauce with a particle diameter of less than 15.
  • the iik t-small skin ultra-fine sauce is mixed into a small-mouth cylindrical special container.
  • the cover with the sealed inner pad is placed for 24 to 72 hours.
  • the leaching solution is fully completed, and the nutrient components of the biochemical contained in the mulberry fruit are fully dissolved.
  • the intermediate wine 4 is dissolved, and after the immersion is completed, the hollow fiber ultrafiltration membrane filtering device is used to filter out the mulberry fruit.
  • the clarified intermediate wine 5 After the nutrient content of the nutrient, the clarified intermediate wine 5; and then grind the 4 bar grape seed into a fine powder, and use a volatile liquid nitrogen stream to collide and crush into a fine particle with a particle diameter of less than 15 ⁇ , iikii Incorporate the grape rice into a small-mouth cylindrical special container, and then mix it in the middle of the wine.
  • the cover is filled with nitrogen and placed for 24 to 72 hours to fully complete the leaching solution, so that the organism contained in the blueberry fruit is L
  • the nutrient component of the chemical agent fully dissolves the intermediate wine 7
  • the hollow sorghum ultrafiltration membrane filtering device is used to filter out the slag after the blueberry fruit microparticles have dissolved the nutrient component of the biological sputum granulating agent, and the clarified intermediate wine 8 is obtained;
  • the ground marigold is ground into a fine sauce, and the mixture is pulverized into a superfine sauce with a particle diameter of less than 15 ⁇ m by a stream of nitrogen gas. The tree is hit by nitrogen and continues to be reused.
  • 1 ⁇ 2 will be marigold super Fine 4 sauce is mixed into the small-mouth cylindrical special container.
  • the middle wine 8 is stirred and evenly soaked. Try to fill the small part of the shoulder of the container, the circular floating cover placed on the liquid surface, and the round cover. Covering the t ⁇ round plastic film to improve the barrier air, the outer cover of the inner pad is sealed at the same time, and the cover is filled with nitrogen. Set for 24 to 72 hours to fully complete the leaching solution, so that the nutrients contained in the marigold are fully dissolved into the middle wine 8.
  • the hollow fiber ultrafiltration membrane is used to filter the marigold. ⁇ ,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,
  • Wenshan night low-brightness vision lighten the visual prevention of the new year's network to record the oxidation of the lens, suitable for the special circumstances of the eyes under the fine-grained ability of the middle-aged and senior people (such as the night flight 4 rest, Yu Aviation Station researchers, computer ⁇ analysts, product inspection instructors, color and color assessment instructors, snow ring or night and long distances... :), senior successful people with high quality of life and vision, and middle-aged Human, eye-protecting and anti-aging plants, natural bio-antioxidants, nutrient-enhancing health wines, promotion and sales to high-achieving and high-quality visually savvy and successful middle-aged and elderly people; Health medicinal liquor can be compared, and the quality of life and quality of middle-aged and old people can be compared.
  • Embodiment 12 wherein the plant natural bio-drawing agent nutrient-enhancing health care wine as described in the foregoing invention is characterized in that: 100 parts of a new 3 ⁇ 4 good red wine is used as a base wine, and the main raw material of the plant is selected: purple grape 2 to 10 parts of seeds, 5 to 25 parts of dark purple-blue grape skin, 6 to 30 parts of fresh pine bark, 15 to 60 parts of immature green apples, 3 to 15 parts of Weiyang marigold, 4 to 20 parts of fresh blueberry fruits, 4 to 20 parts of fresh orange fruit; the raw materials are cleaned separately, air-dried surface water, first grinded with *1 bar raw apple with skin core to grind into whole apple sauce, squeeze the whole apple with 30-100 micron aperture filter Fine sauce, can not filter part of the repeated grinding and filtration, so that the filtered jam becomes ultra-fine sauce, quickly mix the apple super-fine sauce into the small-mouth cylindrical special container, stir the mixture evenly, soak the wine as much as possible.
  • the loose floating cover on the liquid surface is used to block the air, and the outer cover is placed for 24 to 72 hours to fully complete the soaking, so that the bio-antioxidant nutrients contained in the raw apple are fully dissolved.
  • M wine, hollow fiber after immersion The ultrafiltration plate type filtering device filters out the slag after the raw apple granules have dissolved the nutrient component of the biochemical agent, and obtains the clarified intermediate wine 1.
  • the apple slag scraped by the filter plate can be squeezed out and the intermediate wine 1 is recovered; Grind the fine powder into the bark of the grinder, pulverize it into ultrafine particles with a particle diameter of less than 15 microns, and quickly mix the pine bark into the small-mouth cylindrical special container.
  • the outer cover is placed for 24 to 72 hours to complete the soaking, so that the pine bark contains Biological 43 ⁇ 4 gasification agent nutrient component fully dissolves the intermediate wine 1, after the completion of the soaking, the hollow fiber ultrafiltration membrane filtration device is used to filter out the pine bark; the sputum of the biological agent nutrient composition ⁇ , the clarified intermediate wine 2; Then, the granules of the granules were ground and pulverized into a fine particle sauce having a particle diameter of less than 15 ⁇ m by a stream of nitrogen gas, and the ultrafine powder of the grape skin was quickly mixed into a special container of a small-mouth cylindrical shape.
  • Middle wine 2 Evenly soak, dissolve as much as possible to the small part of the shoulder of the container, and place a circular floating cover on the liquid surface to block the air. Add the outer cover for 24 to 72 hours to fully complete the soaking.
  • the nutrient component of the biochemical contained in the solution fully dissolves the 3 ⁇ 4X intermediate wine 2, and after the completion of the leaching, the hollow fiber ultrafiltration membrane filtration device is used to filter out the grape skin #* ⁇ Clarified intermediate wine 3; then ground with finely ground grape seeds into fine powder, smashed into a superfine 3 ⁇ 4ii with a particle diameter of less than 15 3 ⁇ 4t with a volatile liquid nitrogen, and iik 4 blends the grape «3 ⁇ 4 finely into a small mouth
  • the middle wine in the special container of the cylindrical shape is stirred evenly for soaking.
  • the nutrient composition of the agent is checked, and the middle wine 6 is clarified; finally, the finely ground sauce is ground with 4 g of marigold, and the mixture is pulverized into a fine particle with a diameter of less than 15 ⁇ m by a nitrogen stream. 44 ⁇ Bumped through the nitrogen ⁇ Continuous reuse, the marigold super fine Li Li sauce 4 into the small-mouth cylindrical special container in the middle of the wine 6 stir evenly soaked, try to mix the wine to fill the shoulder of the container, in the a circular floating cover with a loose inner surface
  • the above circular cover film is pasted ii3 ⁇ 4 perfect circle plastic air barrier force.
  • the outer cover of the inner cushion is sealed with nitrogen gas at the same time, and the immersion solution is fully completed for 24 - 72 hours, so that the nutrient component of the biochemical contained in the marigold is fully dissolved in the middle wine 6, and the hollow fiber is used after the immersion is completed.
  • Ultrafiltration membrane device, filter marigold ⁇ has been » biochemical nutrient composition ⁇ check, to clarify the semi-finished wine; then add adjuvant: D ⁇ - sodium erythorbate 0.3 ⁇ 1 part, soluble potassium 0.
  • This wine is a high-grade, eye-catching and advanced middle-aged plant natural bio-environmental health-care wine, which fully realizes the intermediate design goal of the original design of the present invention, and the regular drink can remove the internal activity.
  • Free radicals, prevention and improvement of various diseases caused by oxidation and senile diseases prevention of thrombosis, coronary heart disease, stroke, strengthening of immune, strong body, delaying aging, prevention of cancer formation, and more than 4,
  • the plant natural bio-fL chemical agent as described in the foregoing invention, is characterized in that: 100 parts of a new 3 ⁇ 4it good red wine is used as a wine, and the main raw material of the plant is selected: purple grape 2 to 10 parts of seeds, 5 to 25 parts of dark purple-blue grape skin, 6 to 30 parts of fresh pine bark, 15 to 60 parts of unripe raw apples, 3 to 15 parts of miscellaneous marigold, and fresh fruits of mulberry 4 to 20 parts of fresh blueberry fruit; the raw materials are cleaned separately, air-dried surface water, first ground with a crushed raw apple with a skin core to grind into a whole cake, with 30 ⁇ 10 (M sister aperture filter squeeze filter Apple paste, can not filter part of the repeated grinding stone filtration, so that the filtered dipping sauce becomes ultra-fine sauce, iikit blends the apple super-fine sauce into the small-mouth cylindrical special container, ⁇ semi-uniformly soaked, try to >3 ⁇ 4 ⁇ The wine is filled up to the
  • the outer cover is placed for 24 to 72 hours to fully complete the soaking, so that the bio-antioxidant nutrients contained in the raw apple are fully dissolved.
  • 3 ⁇ 4 ⁇ _ ⁇ 3 ⁇ 4 wine immersed in a hollow fiber ultrafiltration plate type it3 ⁇ 4 device, filtered out raw apples recorded biochemicals
  • the intermediate wine 3 was clarified; then the ground was crushed with the grounded samba fruit, and the smashed into a super-fine sauce with a particle diameter of less than 1.5 squirting with a volatile liquid nitrogen, - i1 ⁇ 2 will be mulberry super fine 4
  • the sauce is mixed into a small-mouth cylindrical special container.
  • the middle wine 3 township is uniformly dipped-dissolved, as far as possible; 3 ⁇ 4 ⁇ wine is filled up to the small part of the shoulder of the container, in the liquid surface; ⁇ inside ⁇ Se ⁇ " circular floating cover, The round cover is covered with i ⁇ 3 ⁇ 4 round plastic film to complete the barrier air.
  • the outer cover with the sealed inner pad is placed for 24 - 72 hours to fully complete the leaching solution, so that the nutrients contained in the mulberry fruit are fully formed.
  • Dissolve into the middle wine 3 after the completion of the leaching, use the hollow fiber ultrafiltration membrane filtration device, filter out the mulberry fruit 4, and check the nutrients of the dissolved food, and obtain the clarified intermediate wine 4;
  • the grape seeds are ground into fine powder, crushed into ultrafine particles with a particle diameter of less than 15 ⁇ m by using a volatile liquid nitrogen gas, and the grape seed ultrafine particles are quickly mixed into a small-mouth cylindrical special container, and the mixture is uniformly stirred for soaking.
  • the middle wine 5 is stirred evenly for soaking, as far as possible; the wine is filled up to the small part of the shoulder of the container, and the circular floating cover is placed in the liquid surface, and the round cover is attached to the it3 ⁇ 4
  • the round plastic film is perfect for blocking the air, and the outer cover of the inner cushion is sealed, and the cover is filled with nitrogen gas for 24 to 72 hours to fully complete the immersion, so that the nutrients contained in the blueberry fruit are fully dissolved.
  • This wine is a high-quality middle-aged and old-fashioned plant natural bio-chemical agent, which is a good health care wine. It is better to achieve the intermediate design goal of the original design of the present invention.
  • Regular drinking can remove active oxygen and free radicals, and significant prevention. Improve various senile diseases, prevent thrombosis, coronary heart disease, stroke, enhance immunity, strengthen the body, obviously prevent aging, prevent cancer, and prevent more, iLiL, fat brown shield, senile plaque, phlegm, lowering, and benefiting diabetes.

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Abstract

A grape wine made from grape seed, grape bark, Bark of Masson Pine, apple, orange endothelium, Flower of Aztec Marigold, Mulberry Fruit, blueberry, Cowberry Fruit, is disclosed.

Description

说 明 书  Description
增强营养的葡萄酒  Nutrition-enhancing wine
领域 本发明属于强化保健、营 曽强葡萄酒技术领域，尤其涉及一类采脉自然界富含天然生物抗 氧化剂的植物原料， 经现代化、 科技型葡萄酿酒工业加工的， 自然食疗养生营养增强保健葡萄酒' 景 本发明是国家知识产 2010年底审结、 2011年初授^给本申请人高思 Γ系中国发明†力会 会员、 中华中医药学会会员）， 专利号为 HZL200510120861. 43的 r 0PC营养增强葡萄酒」发明专利， 为降^ 本简化生产工艺流程、 以便福祉惠及更广大消费者， 技术上升级换代的第二代专利申请。  FIELD The present invention belongs to the field of intensive health care and camping strong wine technology, and particularly relates to a kind of plant material rich in natural biological antioxidants in the natural environment of the veins, processed by the modern and scientific grape wine industry, and the natural diet health nutrition and health care wine. Jingben invention is the end of the national intellectual property contract at the end of 2010, and was awarded to the applicant in the early 2011, Gao Sizhen, a member of the China Invention Association, and a member of the Chinese Medicine Association. The patent number is HZL200510120861. 43 r 0PC nutrition-enhanced wine. The invention patent, in order to reduce the production process, so that Fuxihui and the wider consumer, the technically upgraded second-generation patent application.
生命科学家长期研究逐渐深 ^现： 人体内产生的活性氧和自由基在细 toia织内的氧化伤害作 用，.是促使积砵衰老和发生 100多种疾病（如： 动脉硬化、 高血压、血栓形成、冠心病、 脑梗死、 癌症 形成和 、 炎、糖尿病、 肾功能不 肾病、 肝病、 胃肠黏膜溃疡、视力退化、 白内障、 甲亢、 皮肤老化、老年痴呆症、癲痫症……等）的原因。人的每个细胞每天可受到 1千- 1万次自由基的攻击， 按照突变积累瑝 病变和衰老起始于 "一个细胞"， 发生于每一次呼吸下的衰老； 细胞 ^只受到活性 氧、 自由基的氧^ ^迫，使构成细 J!6 i R的 物质， 如脂质、糖类、蛋白质、 «亥糖核酸 DNA等所 有的大分子物质， Li^氧化反应， 引¾ ^性、 交眹、断裂等氧化伤害，进而导致细胞結构和功能的 破坏， 以; 只的损伤和器官的病变。为维持身体自身的正常运转^ ¾状态，以拍御各种活性氧 和自由 的伤害， 为此： ①体内有各种^ #的抗氧化物质对 活， l^i^自由基的产生进行抑 制； ②对已形成的活 自由 行捕捉、 而使^为无攻击力妁稳^ ③对由自由基所 i A的细胞伤害进 ^ί' ·复或再生； ④为完善这些 ^^卩能力， 在一定情况下由各种抗氧化酶类等进行后 续支援， ^ ^ 尽管在需气性生物体内有各种^ 的¾#1化物对活性 行阻断，但当这种阻 断作用不充分时（如患病、 炎症、缺血、抗菌素、麻 、衰老、各种化学污染、腐败零变食物、吸烟、 剧烈运动、.轻太心理压力时），活性氧和自由基的产生和消除之间的平衡就会丧失，氧化伤害就会发生。  The long-term research of life scientists has gradually deepened: the oxidative damage of reactive oxygen species and free radicals produced in the human body in fine toia woven, which is responsible for the accumulation of aging and the occurrence of more than 100 diseases (such as: arteriosclerosis, hypertension, thrombosis). Formation, coronary heart disease, cerebral infarction, cancer formation and, inflammation, diabetes, renal dysfunction, liver disease, gastrointestinal mucosal ulcer, vision deterioration, cataract, hyperthyroidism, skin aging, Alzheimer's disease, epilepsy, etc.) the reason. Each cell of a human can be attacked by tens of thousands of tens of thousands of free radicals per day. Accumulation of sputum and senescence according to mutations begins with "one cell", which occurs in aging under each breath; cells are only exposed to reactive oxygen species, The oxygen of the free radicals causes the substances that make up the fine J!6 i R, such as lipids, sugars, proteins, all the macromolecular substances such as "helonucleic acid DNA, Li^ oxidation reaction, 引, Oxidative damage such as sputum, breakage, etc., which leads to the destruction of cell structure and function, to only damage and organ lesions. In order to maintain the body's normal operation ^ 3⁄4 state, to take a variety of reactive oxygen and free damage, for this: 1 There are various anti-oxidant substances in the body to inhibit the production of l^i^ free radicals 2 pairs of the formed living free line capture, and ^ is no attack power 妁 stable ^ 3 pairs of free radicals i A cell damage into the ^ ^ 'replication or regeneration; 4 to improve these ^ ^ 卩 ability, In some cases, follow-up support is provided by various antioxidant enzymes, etc. ^ ^ Although there are various types of compounds in the aerobic organisms that block the activity, when the blocking effect is insufficient (such as illness, inflammation, ischemia, antibiotics, hemp, aging, various chemical pollution, corrupt food, smoking, strenuous exercise, light stress), the generation and elimination of reactive oxygen species and free radicals The balance will be lost and oxidative damage will occur.
对人眼视网膜黄斑区和晶状体的科研证明：这 2个重要区域中只存在叶黄素和玉米黄质， 未检测出 其它类胡萝卜素， 因 jt SiL^姊的研究集中在叶 和玉米黄质上。叶黄素属类胡萝卜素之一，共有 8种异构体， 以全反式为主， 难以 A 合成， 至 ^Λ 4物中提取， 万寿菊又称金盏;? 要的提^^ 料。叶黄素的生理作用： 主要是抗氧化作用和紫外线的滤光剂， 能减少氧化胁迫对 Β艮球的伤害， 即对视 网膜黄斑区由紫外线诱发的氧化作用有^^能力；叶^ "t和玉米黄质^ ^择iA^R ^m^黄斑区，阻 止紫外线产生的单线态氧对黄斑区的伤害，它们通过猝灭单线态氧以抑制自由基的生成，保护和预防视 网膜细胞中多不 ^脂肪酸的氧化变性作用； 当视网膜黄斑区中存在有足够的叶黄素和玉米黄盾时，可 吸收紫外线而防止黄斑的氧化损伤，保护黄斑免遭破坏，预防老年 |±黄斑变性、白内障等最^致失明 的眼病； 玉米黄质与叶黄素总是伴生存在， 它们的作用也十^ ¾似，二者缺乏时易引起黄斑退化 见力 模糊， 进而出现整个视力退化、近视、 白内障等眼病。 目^求晶状体中蛋白的氧^ ^白内障形成过程中起 着重要作用，而玉米黄质^ ΗΗ·能预防眼球晶状体中蛋白和脂盾的氧化，从而降^ "年 1±白内障发生。 据美国统计， 40岁以上成年人视力下降的主要原因是增龄 14黄斑变性症疆、及一种老年性角膜混浊所 致的盲眼病， 全球有 2500万~ 3000万人受其影响； 曰本曾调查 500名白内障患者， 发现富 ^十黄素和 玉米黄盾的膳食对白内障发生有明显预防作用； 美国国家食品和药品监督管理局 FDA、 已建议美国 65 岁以上的老人： 每天补充叶黄素和玉米黄质各 6mg, 预防老年^退化、 进而发 盲的眼病' 由蓝莓和欧洲 取的花 苷在目 牛临床中用于夜盲症和糖尿病视网膜瘅的治疗。视紫^ 是 视网 »觉细胞的感絲质， 当视紫 受到 ^!0^¾网膜的刺激时，可于瞬间分解，并将该化学变化 传 ¾1^脑«觉中枢， 因而产生 "可 "。 视紫紅质处于暗处时可自然 ^成， 而由蓝莓和欧洲 提取的花 苷可^ ¾紫 在暗处的"^成，提高视网膜对光的感受性。花 苷能使夜间视力增 强， 在昏暗弱光^牛下， 使视力提早适应； 相反情况下， 在亮 itl'j激下所 的瞬间晃眼视力低下，越 ¾Φ勿能缩短视力的'^！时间。英国空军二战中要轰炸德国军事工业 ·ϋ也鲁尔区， 国战时进行灯 火管制鲁尔区灯光昏暗，为使轰炸机飞行员 弹手^ ^清夜幕下的鲁尔区，英国给轰炸机飞行员和投 弹手吃蓝莓鲜果酱提高视力。在西欧有售供防 0^¾觉 ^的蓝莓汁口 j¾¾，在美国蓝莓花 苷的建议 为每天 180 - 215mg。  Studies on the macular area and lens of the human eye have shown that only lutein and zeaxanthin are present in these two important regions, and no other carotenoids are detected, since the study of jt SiL^姊 is concentrated on leaves and zeaxanthin. Lutein is one of the carotenoids, and there are 8 kinds of isomers, which are mainly all-trans, difficult to synthesize A, and extracted into ^4, and marigold is also called gold carp; . The physiological role of lutein: mainly anti-oxidation and ultraviolet light filter, can reduce the damage of oxidative stress on the spheroid, that is, the ability to control the ultraviolet-induced oxidation of the macular area of the retina; leaf ^ "t And zeaxanthin ^ ^ select iA ^ R ^ m ^ macular area, to prevent the ultraviolet rays produced by singlet oxygen to the macular area, they quench the singlet oxygen to inhibit the formation of free radicals, protect and prevent more retinal cells Oxidative degeneration of fatty acids; When there are enough lutein and corn yellow shield in the macular area of the retina, it can absorb ultraviolet rays to prevent oxidative damage of the macula, protect the macula from damage, prevent the elderly |± macular degeneration, cataract, etc. ^ blind eye disease; zeaxanthin and lutein are always associated with survival, and their role is also ten ^ 3⁄4 similar, when the lack of both easily lead to macular degeneration seeing blur, and then the entire vision degradation, myopia, cataract and other eye diseases Objective to play an important role in the formation of oxygen in the lens, and the zeaxanthin can prevent protein in the lens of the eye. Shield oxide, thereby reducing ^ "of 1 ± cataracts. According to US statistics, the main reason for the decline in visual acuity of adults over 40 years old is age-related 14 macular degeneration and a blind eye caused by senile corneal opacity, affecting 25 to 30 million people worldwide; A survey of 500 cataract patients found that diets rich in xanthophyll and corn yellow shield have significant preventive effects on cataract; US Food and Drug Administration FDA, has recommended that the United States over 65 years old: daily supplements lutein and corn yellow Each of the 6mg, prevention of aging, degeneration, and then blindness of the eye disease 'blueberry and European saponin in the eye cattle clinical use for night blindness and diabetic retinal palsy treatment.视紫^ is the silky texture of the Vision Network. When the Vision Violet is stimulated by the ^!0^3⁄4 omentum, it can be decomposed in an instant, and the chemical change is transmitted to the brain. can". When the rhodopsin is in the dark, it can be naturally formed, while the blue and European extracts of the anthocyanins can be used in the dark to improve the sensitivity of the retina to light. The anthocyanins can enhance night vision and dim Under the weak light ^ under the cow, the vision is adjusted early; on the contrary, in the instant of the bright itl'j, the eyesight is low, and the more 3⁄4Φ can not shorten the '^! time of vision. The British Air Force will bomb the German military industry in World War II. · ϋ 鲁 鲁 鲁 鲁 鲁 鲁 鲁 鲁 鲁 鲁 鲁 鲁 鲁 鲁 鲁 鲁 鲁 鲁 鲁 鲁 鲁 鲁 鲁 鲁 鲁 鲁 鲁 鲁 鲁 鲁 鲁 鲁 鲁 鲁 鲁 鲁 鲁 鲁 鲁 鲁 鲁 鲁 鲁 鲁 鲁 鲁 鲁 鲁 鲁 鲁 鲁 鲁 鲁 鲁 鲁 鲁 鲁Western Europe has a blueberry juice mouth j3⁄43⁄4 for anti- 0^3⁄4 ̄^, and the recommended dosage of blueberry in the United States is 180-215mg per day.
综上所述， 为加强防御系统， «ii适应功能， 必要： 从体外补^ 具有 ^^化能力的物质， 说 明 书 In summary, in order to strengthen the defense system, «ii adapts to the function, it is necessary to: supplement the substance with the ability to be purified from the body, Instruction manual
包括各种 化食品和药品， 或自由基捕捉型抗氧化物； 食品中的部分抗氧化成分， 如： 维生素 E、 维 生素 C、 类胡萝卜素, 植物多紛类 如: 黄酮^ fc^、花 "f*苷、 没食子酸衍生物、〜 类、 迷迭 香酚类、 酚类等， 金属 l^'j ( 氐可变价金属的活性.)， 如： 植酸、 柠檬酸、磷脂、 等， 抗氧化酶的构成因子如《¾、钾、锌、 铜、 锰、 维生素 B2等。  Including various foods and medicines, or free radical trapping antioxidants; some antioxidants in foods, such as: vitamin E, vitamin C, carotenoids, many plants such as: flavonoids ^ fc ^, flowers" f* glycosides, gallic acid derivatives, ~, rosemary phenols, phenols, etc., metal l^'j (氐 valence metal activity.), such as: phytic acid, citric acid, phospholipids, etc. The oxidase constituent factors such as "3⁄4, potassium, zinc, copper, manganese, vitamin B2, etc.
发明内容 2008年 1月 25 日国家中医药管 ¾¾、 在北京钓鱼台召开【治未病】大会， 义决定： "从 2008狭在全国实施【治未病】 «工程， 发挥中医在预防、 保健、 养生、 领域的作用"。 本发明 ¾Α响应国家这一号召：应用发达国家日益流行的增强营养补充食品、预防人体衰老^ 疾病过早发 生的成熟^ 技术，遍 掘精选了一组近十几年国际上广泛¾¾亍的、常用植物天^ # 匕食品补^^ 料。我国市面销售的各类葡萄酒罕见有用营养物质增强型葡萄酒； 发明目的向全社会提 ""大类、 包含 许多不同子产品，植物天然生物^ 营^ t强保健葡萄酒，并结合祖国传统中医药食同源理论、食 疗养生理论、上医治未病理论、食疗应优先于药疗的理论，参照现代营养补充保健品设计的科学技术方 法、及营养增强葡萄酒生产技术要求，设计成现代化、科技型葡萄酿酒工业产品； ^类饮酒 史由 初始沉迷于乙醇带来的迷幻、 ½、助兴， 导致理智和自控能力下降的原始阶段走出，发展朝向丰富美 好生活、 朋友喜庆欢聚， 兼爾营养补充保健、 预防众多疾病和衰老， 各方面相和谐的高尚文明新方向。 SUMMARY OF THE INVENTION On January 25, 2008, the National Traditional Chinese Medicine Administration held a meeting in Beijing Diaoyutai. The decision was made: "From 2008 to the whole country, the implementation of "treatment is not sick" «Engineering, play Chinese medicine in prevention, health care, Health, the role of the field." The invention responds to the call of the state: the application of the increasingly popular nutritional supplement foods in the developed countries, the prevention of human aging, the maturity of the disease, the premature occurrence of the technology, and the selection of a group of nearly a dozen years of internationally wide-ranging 3⁄43⁄4亍, commonly used plant days ^ # 匕 food supplement ^ ^ material. China's market-selling wines are rare and useful nutrient-enhanced wines; the purpose of the invention is to provide the whole society with a "big category", including many different sub-products, plant natural organisms, and a combination of traditional Chinese medicine and traditional Chinese medicine. The theory of homology, the theory of diet therapy, the theory of treatment of disease, and the theory of diet should take precedence over the theory of medicine, with reference to the scientific and technical methods of modern nutritional supplements and the technical requirements of nutrition-enhancing wine production, designed into modern, scientific and technological grapes. Wine industry products; ^ The history of drinking is initially indulged in the psychedelic, 1⁄2, and boosting of ethanol, leading to the original stage of decline in rationality and self-control ability, development towards rich and beautiful life, happy gathering of friends, and nutritional supplements, To prevent many diseases and aging, and to achieve a new direction of harmony in all aspects.
为实现上述 ¾ ^的目标， 本发明查阅专业工具书、 国夕卜抗氧化营 充食品技术 ; 牛， 结合国情考 虑国民消费水平， 特别设计出可以大幅度降 ^产成本的、 第二代专利简化的生产工艺流程。 In order to achieve the above objectives, the present invention consults professional reference books, Guoxi anti-oxidation camping food technology ; cattle, combined with national conditions to consider the national consumption level, specially designed a second generation patent that can greatly reduce the production cost Simplified production process.
具体实施方式 本发明具有 5大核心技树征 DETAILED DESCRIPTION OF THE INVENTION The present invention has five core technology trees
① 省略第一代专利采用的二氧 ^^和乙醇' ;¾ ^溶剂超临 取、 反渗 透析分离不同成分、 减压沸 腾法获取结晶粉末、这三道高成本提 ^序，仍然保留用挥发液氮气 撞法、将原料都粉碎成颗粒直 径小于 15微米的超细微粒， 使原料中含有的天然生物抗氧化成分易于溶出提 后续改为直接由葡萄 酒（乙醇 "液）條:^剂的浸溶法提 ^JL艺， 用中空纤维超滤膜 it虑装置、 滤除浸溶'; 酒浆中 生物抗氧化成分溶罄后的原料微粒乏渣，此工艺可以大幅度降低生产成本，有利于植物天然生物抗氧化 剂营养增强保健葡萄酒推广普及； 唯遗憾是难分离植物原料溶出的复杂成分、 可能影响产品酒的口味， 但阿以通过有丰富实践经验的多种工艺方法进行改善， 及调酒技师用辅料调配产品酒的口味来弥补。 1 Omit the dioxin and ethanol used in the first generation of patents; 3⁄4 ^ solvent super extraction, reverse osmosis separation of different components, vacuum boiling to obtain crystalline powder, these three high cost steps, still reserved The volatile liquid is subjected to a nitrogen gas blasting method, and the raw materials are pulverized into ultrafine particles having a particle diameter of less than 15 μm, so that the natural biological antioxidant component contained in the raw material is easily dissolved and subsequently replaced by a wine (ethanol "liquid" strip: The leaching method is used to extract JL art, and the hollow fiber ultrafiltration membrane is used to consider the device and filter out the leaching solution; the raw material particles in the wine pulp are dissolved in the raw material particles, which can greatly reduce the production cost and is beneficial to the process. Plant natural bio-antioxidants, nutrient-enhanced health wines are popularized; but it is regrettable that it is difficult to separate the complex ingredients of plant material dissolution, which may affect the taste of the product wine. However, Algeria improves through a variety of techniques with rich practical experience, and bartending. The technician compensates with the taste of the product blended with the accessories.
② 在多种植物主原料需要浸^ ¾取时，已经溶入葡萄酒内的生物^ L化剂营 分、难免部分沾附 在原料 上，尤其松树皮 ^多孔隙、难免沾附更多营 ¾ ^分,在后续滤除浸溶: 酒桨中、生物2 When the main raw materials of various plants need to be dip, the biochemical agents that have been dissolved into the wine are inevitably partially adhered to the raw materials, especially the pine bark is porous, and it is inevitable to stick more camps. ^分, in the subsequent filtration of soaking: wine paddles, creatures
^ΐι化成分絲后的原料 ^tfe^查工序时，沾附在原料 mfe 上的营 ^·¾Α分、因难以回收与 同丢弃浪费了；各种植物主原料的 «投 *有多有少，琦产生的原料 目差甚多，沾附在各种 原料 查上、被丟弃的营养有效成分也相差甚多， 况且各种植物主原料的价格相差较大，投料量少 而 的植物主原料浸溶在酒内的营 分、 沾附在投 大而廉价的原料 查上同被丢弃， 岂不太浪费了？为提高资源利用率，； 明确定了分 排序浸¾»^序：投 最大 ftj价的生苹 碎过 30 ~ 100微米^ ¾细滤网、免液氮对撞第 1位浸溶提取完滤除乏渣，投料量大又多孔隙的松树 皮 ^第 2 取完滤除 查，投 较大^：价的橙内皮 第 3 ¾ ^取完滤除 查，投 较大又廉价的葡萄皮 第 4 取完滤除 查，投 适中本廉价的桑椹果 第 5
Figure imgf000003_0001
完滤除乏渣,投料量少廉价的葡萄籽微粒第 ό位浸溶提取完滤除乏渣,投料量中价较贵的欧越橘果微粒 第 7位浸溶提取完滤除乏渣,投料量中价贵的蓝莓鲜果 第 8位浸溶提取完滤除乏渣,投 较少价贵 的万寿菊^^第 9 ^¾取完滤除 查， 照 浸溶食 高植物主原料中有 «分收得利用率。^ ΐ ΐ 化 成分 成分 ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ The raw materials produced by Qi are very different. The nutrient active ingredients that are attached to various raw materials and discarded are also very different. Moreover, the price of various plant main raw materials differs greatly, and the plant owners with less feeding amount The raw materials are soaked in the liquor, and the raw materials that are attached to the large and cheap materials are discarded and discarded. Isn't it too wasteful? In order to improve the resource utilization rate, it is determined that the sorting dip 3⁄4»^ order: the maximum ftj price of the raw granules is broken 30 ~ 100 micron ^ 3⁄4 fine filter, liquid-free nitrogen collision first position soaking extraction and filtration In addition to the slag, the large and porous pine bark is taken. The second is taken out of the filter, and the larger the price of the orange endothelium is collected. The larger and cheaper grape skin is cast. 4 After taking out the filter check, vote for the cheap mulberry fruit 5th
Figure imgf000003_0001
After filtering out the slag, the amount of the grape seed particles is less than that of the cheaper, and the slag is extracted by the sputum. The slag is extracted and the euthanized granules are extracted in the seventh place. The 8th bit of the blueberry fresh fruit with high dosage is extracted and filtered to remove the slag, and the less expensive marigold is cast. ^^ 9^3⁄4 is taken out of the filter, and the main raw material of the immersed food is high. «The utilization rate is divided.
③ 天然生物^ L化剂营 if强保健葡萄酒、 比传统葡萄酒更容易被空气中氧气氧化， 使保健酒内生物 化剂的丰富有«分因氧化而^：，因 jft^加工和储存过程中、应当尽量减少接触空 ^气的时间 ^ -, 本发明采取的 «^Γ: 自挥发液氮气封撞法将原料 细鄉时刻起， 紧凑 ^续 生产工艺流程.， 至产品出厂封装的全过程、尽量减少接触空气的时间和积会： 原料超细微粒掺入基础酒 内浸 序， 容 »选用上部肩口收缩小的、小口圆筒形专用容器留置; ¾^酒浆浸: ^取，尽量混 溶酒加注满到 器肩口收小部位，使; ¾i 酒液面接触空气面积减小，并在液面放置比容器肩口内直径 略小、 内 的圓形漂浮盖， 圆形盖上面贴覆更大直径、 ϋ¾圆塑料膜完善阻隔空气， 千方百计阻隔 >¾ ^酒浆与空气的直 · ^触， 容器口上再加有密封内垫的外盖， 昂贵原料浸溶过程可充氮气至外盖内、 说 明 书 3 Natural Bio-L Chemical Agents If strong health wines, they are more easily oxidized by oxygen in the air than traditional wines, so that the richness of bio-enzymes in health-care wines is due to oxidation. ^: Because of jft^ processing and storage The time of contact with air should be minimized ^ -, the «^Γ: self-volatile liquid nitrogen sealing method of the invention will take the raw materials from the moment, compact and continue the production process. Minimize the time and accumulation of contact with air: The ultrafine particles of raw materials are mixed into the base wine, and the volume is selected from the small container with small neck and small mouth. 3⁄4^ wine pulp dip: ^, mix as much as possible The dissolved wine is filled to the small part of the shoulder of the device, so that the air contact area of the 3⁄4i wine surface is reduced, and the liquid surface is placed slightly smaller than the inner diameter of the container shoulder, and the circular floating cover inside is covered on the circular cover. Larger diameter, ϋ3⁄4 round plastic film perfects the barrier air, try to block the gap of >3⁄4 ^ wine pulp and air, and attach the outer cover of the sealed inner pad to the mouth of the container. The expensive raw material can be filled with nitrogen into the outer cover. , Instruction manual
彻底隔绝空气， 将液氮气流对撞工序、挥发用过的氮气收集来再次利用； 出厂包装不宜使用大瓶，.应选 用 1次能饮完的 100ral 5G( 1人份深色小酒瓶, 将酒注满近瓶口、瓶内少留空气， 高品级的昂贵型 保健酒、 可以充氮^封«; 在酒内添加可 p及 氧气的、 保鲜辅料成分 [^异抗坏血 。Thoroughly isolate the air, collect the liquid nitrogen flow collision process, and volatilize the used nitrogen gas for reuse. The factory packaging should not use large bottles. It should be used once to drink 100ral 5G (one person dark bottle, The wine is filled near the mouth of the bottle, the air is kept in the bottle, the high-grade expensive health wine can be filled with nitrogen and sealed «; the ingredients of p and oxygen can be added to the wine, and the ingredients of the fresh-keeping ingredients [^ is resistant to bad blood.
④在天然生物抗氧化 ·剂的丰富成分中， 合度的小^1量^ 质， 越容易通过身体内最微 小的血管 ¾ ^L网膜、眼晶状体这样的重要组织内部清除活性 *A自由基， 防 iU勾成细胞的各种物质 氧化变性， 因 jtt^?尔足^ "； 在保健酒长期储存过程中， 低聚合度小 量的抗氧^勿质之间、会緩 慢聚合 高聚合度较大 ^^量的^^ t ^质，这样^ ^以通 微小血管 ¾ 细胞内部、使 [呆健酒 抗氧化效能降低； 因此除了¼^显^ 4、尽量减慢酒内已溶解的低 ¾Α分间聚 率夕卜， 生物 ^fl化 剂营 强保健葡萄酒应当 iti 期制度,提^ t¾新加工出厂 的天然生物 ¾ft化剂营养增 强保健葡萄酒； 第一代专利申请本发明人提出 ½一理念， ^颖性和创造性没有引起审查员足够 重视、 反而指 Hh删除， 本发明再次详述强调提出这一创新型理念， 望引起专利局和审查员重视。④ natural ingredients rich in antioxidant-biological agent, a small degree ^ 1 ^ mass amount, the more easily through the smallest blood vessels in the body ¾ ^ L omentum, the internal organization of such important intraocular lens radical scavenging activity * A , anti-iU hooked into various oxidative degeneration of cells, because jtt ^ 尔 足 ^ "; in the long-term storage of health wine, low polymerization degree, a small amount of anti-oxidation, non-quality, will slowly polymerize high polymerization The larger ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ 3⁄4Α 分 分 分 , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , The concept, genius and creativity did not cause the examiner to pay enough attention, but instead referred to Hh deletion. The present invention revisits this article again and emphasizes the idea of proposing this innovative concept, which is expected to attract the attention of patent offices and examiners.
⑤本发明精心选择出 9种將 的植物主原料、 和 种辅料， 注重 做能同时也絲原着廉 易获， 它们的名称、 使用投料量、 选料时对盾量的技术要求、 所含有的抗氧化物质、 抗氧化效肯¾既述、 体内生理功能， 保健医疗作用， 简 列如下： 5 The invention carefully selects 9 kinds of plant main raw materials and kinds of auxiliary materials, pays attention to the ability to make the original and the original and easy to obtain, their names, the amount of materials used, the technical requirements for the shield when selecting materials, and the contained Antioxidant substances, antioxidant effects, physiological functions, health care, are listed as follows:
紫皮葡萄的籽 2〜10份（为酿酒压榨葡萄汁后未参加^ ¾酵的新鲜葡萄籽， 含有丰富的多紛类物质、 约占整个葡萄中 δΟ%, 主要有类黄酮物质、 儿茶素类、 27种寡聚原花青素即 0PC, 葡萄籽提取物主要 功能是很强的^^化能力优于 VC和 VE、 消除活性氧和自由基、抑制脂质¾化、
Figure imgf000004_0001
2 to 10 parts of the seeds of the purple grape (not the fresh grape seed that has not been added to the yeast after the grape juice is pressed, it is rich in many kinds of substances, accounting for δΟ% of the whole grape, mainly flavonoids, catechu The class of 27 kinds of oligomeric proanthocyanidins is 0PC. The main function of grape seed extract is that it has stronger ability to purify than VC and VE, eliminate reactive oxygen species and free radicals, and inhibit lipids.
Figure imgf000004_0001
醇吸收调节6 !旨、提高微小血管 ϋ而降【压、抑肿瘤抗福射、抑黑色素美容、改姜视力、调节免疫)， 深紫蓝色葡萄皮 5〜25份（为酿酒压榨葡萄汁后未参加 i ^L酵的新鲜葡萄皮,含有丰富的多酚类物质、 约占整个葡萄中 30%, 主要有低聚原花青素和花色素苷、 白藜芦醇， 其原花青素聚合度远高于葡萄籽 原花青素， 葡萄皮提取物主要功能是： 较强的抗氧化能力、提高抗诱变能力顸防癌症、食品着色剂）， 新鲜松树皮 6〜30份（为 20 ~ 30年树龄马尾松、 油松、 落叶松， 选深棕红色带'深裂^段、 砍伐《皮 48小时以内新鲜树皮，含有由 2 ~ 12个单聚体组成的多聚体组分、 中国称碧萝芷： 包括原花青素 B1、 原花青素 B6、原花青素 B7、 儿茶素、槲皮素、二氢槲皮素等 40余种多驗类物质，碧萝: £是强抗氧化 剂、消除自由基抗氧化能力是 VE的 50倍 VC的 20倍、强于银杏叶提取物，吸收紫外线消炎、增强免 疫系统能力、 改善心血管病、 抗肿瘤），  Alcohol absorption regulation 6, to improve microvascular vasospasm and lower [pressure, anti-tumor anti-radiation, melanin beauty, change ginger vision, regulate immunity), dark purple blue grape skin 5 to 25 parts (for wine press grape juice The fresh grape skin that has not participated in i ^L leaven is rich in polyphenols, accounting for 30% of the whole grape, mainly including oligomeric proanthocyanidins, anthocyanins and resveratrol. The degree of polymerization of proanthocyanidins is much higher. Grape seed proanthocyanidins, the main functions of grape skin extract are: strong antioxidant capacity, improve anti-mutation ability, anti-cancer, food coloring agent, fresh pine bark 6~30 parts (for 20-30 years old pine, Pinus tabulaeformis, larch, dark brown red with 'deep cracks', cut down fresh bark within 48 hours, containing multi-components consisting of 2 to 12 monomeres, China called Pycnogenol: Including more than 40 kinds of multi-test substances such as proanthocyanidin B1, proanthocyanidin B6, proanthocyanidin B7, catechin, quercetin, dihydroquercetin, Pycnogenol: £ is a strong antioxidant, eliminating free radical antioxidant capacity is VE 50 times VC 50 times, strong Ginkgo biloba extract, anti-inflammatory absorb ultraviolet light, to enhance the immune system capacity, improve cardiovascular disease, anti-tumor),
未成熟生苹果 15〜60份（为摘取未成熟生苹果和收集风落苹果，含有抗氧化多臉类物质 10倍于成熟苹 果， 生苹果多紛主^: 原花青素 Bl、 原花青素 Β2、 缩合单宁等多聚体， 含^^酸、 没食子酸、 香 豆酸、 儿茶素类、 槲皮素等单聚体， 含根皮苷、 香、 越橘色苷^ t香， 皆有较强的 化能力、 且多聚^ 化能力更强， 功能： 改善血脂和动 ^旨数， 抗油脂氧化， 降黑色素及^ ¾斑增白美 容， 预防龋齿、 抗†瘤、 抗辐射、 抑制高血压、 实 物寿命延长 36. 5 - 49. 9%, 老^较 VE 高 18倍)， 15~60 parts of immature raw apples (for extracting immature raw apples and collecting wind-falling apples, containing antioxidant multi-faceted substances 10 times more mature apples, raw apples more than the main ^: proanthocyanidins Bl, proanthocyanidins 2, condensation sheets Ning and other multimers, including monoacids such as acid, gallic acid, coumaric acid, catechins, quercetin, etc., containing phlorizin, aroma, cranberry glycoside, t scent, all have strong The ability to chemicalize and multi-polymerize is stronger. Function: Improve blood lipids and dynamics, resist oil oxidation, reduce melanin and improve skin whitening, prevent dental caries, anti-tumor, anti-radiation, inhibit high blood pressure , the physical life extension is 36. 5 - 49. 9%, the old ^ is 18 times higher than the VE),
橙内皮 5〜25份（为甜检皮或柚皮及果内包着果囊的薄皮， 卜果皮都要薄去最外层苦皮、仅用其内层 白色内皮和 果囊的薄皮，含有丰富的类黄酮物质，主要有橙皮香、橙皮素、柚皮素、柚苷、柑苷， 类黄酮有一定 化能力、 消除活性^。自由基作用，抑制脂质 i¾化保护血管、抑制消 ^ t溃疡），5~25 parts of orange endothelium (for sweet skin or pomelo peel and thin skin covered with fruit capsules, the peel should be thin to the outermost bitter skin, only the inner layer of white endothelium and the thin skin of the fruit capsule, rich in Flavonoids, mainly orange peel, hesperetin, naringenin, naringin, citrus, flavonoids have certain ability to eliminate activity, free radical action, inhibit lipid i3⁄4 to protect blood vessels, inhibit ^ t ulcer),
»万寿菊 3〜15份（为盛开金盏花新采摘的花朵，主成分为叶黄素酯，有 8种异构体的叶黄素最重要， 尚含玉米黄质…等多种成分，叶黄素主要生理作用是 fel 匕和紫外线滤光剂， 当视网膜黄斑区积 够的叶黄素和玉米黄质时，通过猝灭紫外线产生的单线态氧以抑制黄斑区自由基生成、预防視网膜细 胞中多不^^脂肪酸氧化变性,预防老年 ϋ黄斑变 视力下降,缺乏时易引起黄斑退化和视力模糊， 进而出现整视力退化、近视等症状； 它们还能预防目 求晶状体中蛋白和脂质氧化、 氐白内障 ^Lt ), 桑椹子鲜果 4〜20份（为桑科植物桑的成熟果穗、以深紫黑色最优，含花青素苷类、类胡萝卜素、芦丁、 维生素 A、 Bl、 C、 B2、 不饱和脂肪酸、 游离酸， 有消除自由基抗氧化能力， 阻止脂质过氧化脂褐质 生成； 中医自古入药， 功效： 补血滋阴、生津润燥、 养颜乌发、增强 ^琳免疫、强壮^ 老、 降 治疗： 色斑沉着、 朋鈇粗 ：、 面容憔悴、视力模糊目暗、 易疲倦乏力、 腰«软、 贫血、 糖尿病）， 蓝莓鲜果 4〜20份 (为多年生小灌木蓝莓成熟鲜果、最 北 。种叫山桑子质量优于美国原品种， 说 '明 书 »Maritimes 3~15 servings (newly picked flowers of blooming calendula, the main component is lutein ester, the lutein with 8 isomers is the most important, still contains zeaxanthin...etc. The main physiological role of lutein is fel 匕 and UV filter. When the retinal macular area accumulates lutein and zeaxanthin, it can suppress the generation of free radicals in the macular area and prevent retinal cells by quenching the singlet oxygen produced by ultraviolet rays. More than ^ ^ fatty acid oxidative degeneration, prevention of senile ϋ macular changes in visual acuity, lack of easy to cause macular degeneration and blurred vision, and then the appearance of vision deterioration, myopia and other symptoms; they can also prevent the lens and protein lipid oxidation,氐 White cataract ^Lt), fresh fruit of mulberry seed 4~20 parts (the mature ear of the mulberry plant, the best in deep purple black, containing anthocyanins, carotenoids, rutin, vitamin A, Bl, C, B2, unsaturated fatty acids, free acids, have the ability to eliminate free radicals and antioxidants, prevent the formation of lipid peroxidation and lipofuscin; traditional Chinese medicine has been used since ancient times, efficacy: blood and nourishing yin, Shengjin Runzao, nourishing hair, strengthening ^ Lin immunization, strong ^ old, lower treatment: stains, thick friends, face 憔悴, blurred vision, dark, easy fatigue, waist, soft, anemia, diabetes, 4 to 20 servings of fresh blueberries (for perennial The small shrub blueberry is ripe and fresh, and the northernmost. The quality of the mulberry is better than the original American variety. Say 'book
引种 拿大美国北部， 蓝莓成分含 25种花 " ^:苷、 多酚类和类黄酮物质， 是水^ ^：中 化成 - ^：丰富的, 很强清除自由基作用，抑制血小板凝固，预防 i^f 成^ L网難动 心脏病， 抗癌、 衰老， 视网 i¾Ji 素 成、增强视力；蓝莓和 Bi^m取的花 苷 用于夜 盲 ίί ^尿舰网膜症治疗，能使夜间 增强被英空军二战«^ 、在昏暗弱光下使视力提早适 应， ^Oft视紫 在暗处 成，提高视网膜对«受性，对 ¾1« ^的调整能力有^改 -^ί乍用）， 欧越橘鲜果 4〜20份（为欧洲品种越橘成熟鲜果， 富^护和明显提高视力功肯 ^好的花^"苷类， 能 保护毛细血管， 细 "生，增强对黑 低亮度适应能力，能改械间视觉、减轻视觉疲劳， 在亮 激 的暂时视力低下、越橘提取物能缩短视力' 时间， 1965 洲用作 3 保健品)， 辅料有： D~异抗坏血酸钠 0. 3〜1份（即异维生素 C钠， 是绿色高效! ^化 W^】， 态下比 维生素 C稳定而不易被破坏， 进^^体后可以部分地转化成维生素 C ),  Introduced to the north of the United States, blueberry ingredients contain 25 kinds of flowers "^: glycosides, polyphenols and flavonoids, is water ^ ^: Zhonghuacheng - ^: rich, strong free radical scavenging, inhibit platelet coagulation, prevent i ^f into ^ L network difficult to heart disease, anti-cancer, aging, visual network i3⁄4Ji prime, enhance vision; blueberry and Bi^m take anthocyanin for night blind ίί ^ urethral retinopathy treatment, can enhance nighttime By the British Air Force World War II «^, in the dim light, the vision is adjusted early, ^Oft purple in the dark, improve the retina's ability to adjust the ability to adjust the 3⁄41« ^-^ 4 to 20 parts of fresh orange fruit (for the European varieties of bilberry mature fresh fruit, rich in protection and significantly improve visual acuity) ^ good flowers ^ "glycosides, can protect capillaries, fine", enhance the adaptation to black low brightness Ability, can change the visual vision, reduce visual fatigue, in the temporary temporary low vision, the cranberry extract can shorten the vision 'time, 1965 is used as 3 health products), the accessories are: D~ sodium erythorbate 0. 3 ~1 serving (ie different vitamin C sodium, is green and efficient! ^化W^ , Steady state and not susceptible to damage than vitamin C, ^^ into the body may be partially converted into vitamin C),
易溶性钾 0. 1〜0. 2份（如葡萄糖酸钟、 柠檬酸钾、 ),  Easily soluble potassium 0. 1~0. 2 parts (such as gluconic acid clock, potassium citrate, ),
易溶性硒 0. 00001〜0. 00002份（如硒曱 )，  Soluble selenium 0. 00001~0. 00002 parts (such as selenium)
调味品魏当（如糖类、蜂蜜、 剂、 柠 «_、 苹果酸、 葡萄酒用 奇…等)。  Seasoning Wei Dang (such as sugar, honey, agent, lemon «_, malic acid, wine with odd...etc.).
^"种植物天然生物 化剂营 ^强保健葡萄酒 子产品的共同特征 都由新 Sfct^的红葡萄酒 作^酒， 由以上 9种植物主原材料中选 ¾條加营^ f强， 并酉 用适当辅料调口^ & 。 本文中出现的 文字符号术语的注解说明：  ^"The common characteristics of the plant natural biochemical camp ^ strong health wine sub-products are made from the new Sfct^ red wine, which is selected from the above 9 main plant raw materials, and is suitable for use. Excipients are tuned ^ & . Annotations for textual symbol terms appearing in this article:
1.每种原材料^ Jf]数量的多少、 及其 量可以浮动变化的范围、 都用重量份来表示， 简称为 "f ; 1. The number of each raw material ^ Jf], and the range in which the quantity can be changed by floating, are expressed in parts by weight, abbreviated as "f ;
2.重要的原料名称和技术专用名词术语、 未经加粗的宋体字标示明确； 文内一般性叙述全^ ¾楷 体字， 以示区别， 着重的语句将字体加粗 重要词句。 2. The important raw material names and technical terminology terms are clearly marked without bold bold characters; the general narrative in the text is full of 3⁄4楷 body characters to show the difference, and the emphasized sentences bold the fonts.
下面结合 实施例进一步描 发明：  The following further describes the invention in conjunction with the embodiments:
实施例 1、如前发明内容中所说的植物天然生物^ 匕剂营 强保健葡萄酒， 征是： 取新 ί 好的 红葡萄酒 100份作基础酒， 植物主原料选用： 紫皮葡萄的籽 2〜10份； 原料清洗净、风千表水， 用磨碎 才 U巴葡萄籽磨成细粉， 用挥发液氮气流对撞粉碎成颗粒直径小于 15微米的超细微粒， 迅速将葡萄籽超 细¾ϊ掺入小口圆筒形专用容器内^酒 均匀作浸溶，尽量 >'¾ ^酒加满到容器肩口小部、在液面放 置内^己合的圆形漂浮盖、 圆形盖上面贴覆过盈圆塑料膜完善阻隔空气， 加有密封内垫的外盖置 24 - 72 小时使浸溶充分完成， 让葡萄籽内所含的生物絲化剂营养成分充分溶解 i^T S^酒， 浸溶完^^ 用中空纤维超滤膜过滤装置、滤除葡萄籽微粒已溶罄生物抗氧化剂营养成分之后的乏渣，得 清的半成 品酒； 然后添加辅料： 异抗坏血酸钠 0. 3〜1份，搅 Η吏其充分溶解， 浸溶和添加辅 过程尽量减 少接触空气； 最后由葡萄酒厂调酒技师品尝后依据口感、 和企业对成品葡萄酒口味设计技术要求， 因地 制宜选择添加辅料中调味品麵当， 修正由于植物主原料浸溶及添加辅料后、 带进酒内不悦口的 未， 使成品酒口感风 企业对成品葡萄酒口味设计技术要求，用 1人份深色小酒瓶灌注成品营养葡萄酒 近瓶口、 内尽量少留存空气封 ^Α, 包装， 打印保质日期出厂； 此酒是 始、 最简单的葡萄原料 增加利用营养酒， 仅迈出了本发明原设计策划第 1步， 只能算作½始简单型的。 Embodiment 1, as described in the foregoing invention, the plant natural biological 匕 营 camp strong health wine, the levy is: Take 100 new red wine as the base wine, the main raw material of the plant: the seed of the purple grape 2 ~10 parts; The raw material is cleaned, the wind is thousands of water, and the fine powder is ground with the crushed U-baked grape seeds. The particles are pulverized into ultrafine particles with a particle diameter of less than 15 μm by a nitrogen stream, and the grape seeds are quickly pulverized. Superfine 3⁄4ϊ is mixed into a small-mouth cylindrical special container to make the wine evenly soaked. Try to add ''3⁄4^ wine to the small part of the shoulder of the container, and place the circular floating cover and round cover in the liquid surface. The plastic film is covered with a round plastic film to complete the barrier air. The outer cover with the sealed inner cushion is placed for 24 - 72 hours to fully complete the soaking, so that the nutrient components of the bio-filamenting agent contained in the grape seed are fully dissolved. i^TS^ The wine is immersed in the solution. The hollow fiber ultrafiltration membrane filtration device is used to filter out the slag after the grape seed particles have dissolved the biological antioxidant nutrients, and the semi-finished wine is obtained; then the auxiliary material is added: sodium erythorbate 0. 3 ~1 part, stir it and dissolve it fully Soaking and adding auxiliary process to minimize the contact with air; finally, the winery technicians taste the taste according to the taste, and the technical requirements of the enterprise for the taste of the finished wine, according to local conditions, choose the seasoning surface in the auxiliary materials, and correct the dissolution of the main raw materials of the plant. After adding the auxiliary materials, the wine is not pleasantly pleasing into the wine, so that the finished wine tastes the wind enterprise to meet the technical requirements of the finished wine taste design, and the finished wine wine is poured into the bottle with a dark bottle of one person, and the inside is kept as little as possible. Air sealing, packaging, printing and expiration date factory; This wine is the first, the simplest grape raw material to increase the use of nutritious wine, only took the first step of the original design of the invention, can only be counted as a simple type.
实施例 2、如前发明内容中所说的植物天然生物 化剂营 Jf强保健葡萄酒， 征是： 取新 ^ 好的 红葡萄酒 100 ^ 酒， 植物主原料 ： 紫皮葡萄的籽 2〜10份、深紫蓝色葡萄皮 5〜25份； 原料 分别清洗净、风干表水，先用磨碎 Φΐ巴葡萄皮磨成果皮酱，用挥发液氮气^！十撞粉碎成颗粒直径小于 15 «的超细 酱， iikii将葡萄皮超细 4 立酱掺入小口圆筒形专用容器内 酒餅均匀作浸溶，尽量 ^^酒加满到容器肩口小部、 在液面 内^ ^ 的圆形漂浮盖阻隔空气， 力 α外盖置 24 ~ 72小时使浸 溶充分完成，让葡萄皮内所含的生物 化剂营养成分充分溶解 酒，浸溶完 用中空纤维超 滤膜 i±i虑装置、滤除葡萄皮微粒已溶潜生物¾½^营养成分之后的乏渣，得澄清的中间酒； 再用磨碎 W巴葡萄籽磨成细粉,用挥发液氮气;^于撞粉碎成颗粒直径小于 15微米的超细微 ik i将葡萄籽超细' ί¾ΐ掺入小口圆筒形专用容器内中间酒搅拌均匀作浸溶，尽量 ϋ酒加满到容器肩口小部、在液面;^ 内 (^^0 圓形漂浮盖、 圓形盖上面贴覆 圚塑料膜完善阻隔空气， 加有密封内垫的外盖置 24 - 72 小时使浸溶充分完成，让葡萄籽内所含的生物 化剂营养成分充分溶解 中间酒，浸溶完成后用中 空纤维超滤膜 虑装置、滤 萄籽 4 立已»生物 ^#1化剂营养成分 的^查,得澄清的半成品酒； 说 明 书 Example 2: The plant natural biochemical agent camp Jf strong health wine as described in the foregoing invention, the levy is: take a new ^ good red wine 100 ^ wine, plant main raw material: purple grape seed 2 to 10 parts 5,25 parts of dark purple-blue grape skin; the raw materials are cleaned separately, air-dried surface water, firstly ground with Φ ΐ 葡萄 葡萄 葡萄 葡萄 葡萄 皮 皮 皮 皮 皮 皮 皮 皮Ten hit and smash into ultra-fine sauce with a particle diameter of less than 15 «, iikii blends the grape skin ultra-fine 4 sauce into a small-mouth cylindrical special container for evenly soaking, as much as possible to fill the shoulder of the container The circular floating cover in the liquid surface blocks the air, and the outer surface of the force α is placed for 24 to 72 hours to fully complete the leaching, so that the nutrient components of the biochemical contained in the grape skin are fully dissolved, and the solution is dissolved. The hollow fiber ultrafiltration membrane i±i considers the device, filters out the residue of the grape skin microparticles and dissolves the latent organisms, and obtains the clarified intermediate wine; then grinds the W-bar grape seeds into fine powder and volatilizes them. Liquid nitrogen; ^ smash into ultrafine micro ik i with a particle diameter of less than 15 microns. Mix the grape seed ultrafine ' ί3⁄4 ΐ into a small-mouth cylindrical special container and stir it evenly. Try to add alcohol to the shoulder of the container. The small part, in the liquid surface; ^ inside (^^0 circular floating cover, the round cover is covered with a plastic film to improve the barrier air, and the outer cover with the sealed inner pad is placed for 24 - 72 hours to fully complete the immersion solution. Allow the nutrients contained in the grape seed to fully dissolve the intermediate wine, after the immersion is completed Hollow fiber membrane device into account, grape seed filter 4 has been established »^ # 1 of biological nutrients ^ search agent, to give a clear semi-finished wine; Instruction manual
然后添加辅料： EH"异抗坏血 β 0. 3〜1份， »ί吏其充分溶解,浸溶和添加辅 过程尽量减少接触空. 气；最后由葡萄酒 调酒技师品尝后依据口感、和企业对营养葡萄酒口味设计技术要求, 因地制宜选择■ 添加辅料中调味品 当,修正由于植物主原料浸溶及添加辅料后、带进酒内不悦口的 «品酒口 感风味 企 i†营养葡萄酒口味设计技术要求，用 1人份深色小酒瓶灌注成品营养葡萄酒近瓶口、使 瓶内尽量少留存空气封SJ_，包装打印保质日期出厂；此酒是最简单、 价的葡萄原料资源完全利用 营养酒,仅迈出了本发明原设计策划前 2步,只能作最简单廉 ¾！的全葡萄资源营养酒推广销售，有一定 消除自由基防病能力， 对国民健康比^ J¾普通啤酒和 ^白酒好得多， 也比普通葡萄酒要好。  Then add excipients: EH "iso-resistant blood β 0. 3~1 parts, » 吏 充分 充分 充分 充分 充分 充分 充分 充分 充分 充分 充分 充分 充分 充分 充分 充分 充分 充分 充分 充分 充分 充分 充分 充分 充分 充分 充分 充分 充分 充分 充分 充分 充分 充分 充分 充分 充分 充分 充分 充分 充分The company's technical requirements for the design of nutritious wine tastes, according to local conditions. ■ Adding seasonings in the auxiliary materials, correcting the taste of the main ingredients of the plant and adding the excipients, and bringing them into the wine, the taste of the wine is tasted. Design technical requirements, use a dark bottle of 1 person to infuse the finished bottle of nutritious wine near the bottle mouth, so as to keep the air seal SJ_ as little as possible in the bottle, and the package prints the date of delivery; this wine is the simplest and most expensive source of grape raw materials. Nutritional wine, only took the first two steps of the original design of the invention, can only be the most simple and cheap 3⁄4! Whole grape resource nutrition wine promotion sales, there is a certain ability to eliminate free radical disease prevention, national health ratio ^ J3⁄4 ordinary beer It is much better than the liquor, and it is better than ordinary wine.
实施例 3、如前发明内容中所说的植物天然生物 化剂营 强保健葡萄酒， 征是： 取新 ^ 好的 红葡萄酒 100份作基础酒， 植物主原料选用： 紫皮葡萄的籽 2〜10份、深紫蓝色葡萄皮 5〜25份、 松树皮 6〜30份； 原剩-分别清洗净、风干表水， 先用磨碎机 fef公树皮磨成细粉， 用挥发液氮气流对撞 4分 碎成颗粒直径小于 15 «的超细 iik t将松树皮超细 掺入小口圆筒形专用容器内 1^酒¾# 均匀作浸溶， 尽量' ;¾ ^酒加满到容器肩口小部、 加外盖置 24 - 72 小时使浸溶充分完成， 让松树皮内所含的生物^ ^化剂营养成分充分溶解iA^酒， 浸溶完 成后用中空纤维超滤膜过滤-装置、滤除松树皮微粒已溶磬生物 氣化剂营养成分之后的乏渣，得澄清的 中间酒 1;再用磨碎 葡萄皮磨成果皮酱，用挥发液氮气 撞粉碎成颗粒直径小于 15孩 的超细微 粒酱， 萄皮超细^ ^酱掺入小口圆筒形专用容器内中间酒 1 均匀作浸溶，尽量； ¾ ^酒加满 到容器肩口小部、在液面放置内 §e^的圆形漂浮盖阻隔空气，加外盖置 24 ~ 72小时使浸溶充分完成， 让葡萄皮内所含的生物^化剂营养成分充分溶解 中间酒 1, 浸溶完^ &用中空纤维超滤膜 i±¾装 置、 滤除葡萄皮微粒已溶餐生物拉氣化剂营养成分之后的乏渣， 得澄清的中间酒 2; 后用磨碎积 4巴葡萄 籽磨成细粉， 用挥发液氮气 对撞粉碎成颗粒直径小于 15微米的超细微粒， 迅速将葡萄籽超细微粒掺 入小口圆筒形专用容器内中间酒 1搅拌均匀作浸溶，尽量 ·;¾ ^酒加满到容器肩口小部、在液面 it 内松 商 的圆形漂浮盖、 圓形盖上面贴覆 it^圆塑料^善阻隔空气， 加有密封内垫的夕卜盖置 24 ~ 72小时 使浸溶充分完成， 让葡萄籽内所含的生物^ fL化剂营养成分充分溶解 中间酒 2, 浸溶完^^用中空 纤维超滤膜过滤装置、 滤除葡萄籽微粒已溶罄生物抗氧化剂营养成分之后的乏渣， 得澄清的半成品酒； 然后添加辅料： 异抗坏血酸钠 0. 3〜1份、 易溶性钾 0. 1〜0. 2份、 易溶性硒 0. 00001〜0. 00002份， 搅拌使其充分溶解，浸溶和添加辅料全过程尽量减少接触空气； 最后由葡萄酒厂调酒技师品尝后依据口 感、和企业对保健葡萄酒口味设计技术要求， 因地制宜选择添加辅料中调味品类适当，修正由于植物主 原料浸溶及添加辅料后、带进酒内不悦口的^ ^未， 酒口感风。½ ^企 f†保健葡萄酒口味设计技 术要求， 用 1人份深色小酒瓶难注成品保健葡萄酒近瓶口、使瓶内尽量少留存空气封瓶 ， 包装， 打印 保质日期出厂；此酒是最简单、 AJ:价的生物 化剂保健葡萄酒，仅迈出了本发明原设计策划前 3步， 只能当作最简单廉价型生物抗氡化剂保健葡萄酒销售，有消除自由基防病能力，对大众健康比^ « 啤酒和 fef当白酒好很多， 也比普通葡萄酒要好得多。 Example 3, as described in the foregoing invention, the plant natural biochemical agent strong health wine, the levy is: Take 100 pieces of new red wine as the base wine, the main raw material of the plant: the seed of the purple grape 2~ 10 parts, 5 to 25 parts of dark purple-blue grape skin, 6 to 30 parts of pine bark; original left-cleaned separately, air-dried surface water, first ground with fine grinder fef bark into fine powder, with volatile liquid Nitrogen flow collision 4 points broken into particles with a diameter less than 15 « ultra-fine iik t superfine pine bark into a small-mouth cylindrical special container 1 ^ wine 3⁄4 # evenly soaked, try to '; 3⁄4 ^ wine topping To the small shoulder of the container, The outer cover is placed for 24 - 72 hours to fully complete the soaking, so that the nutrients contained in the pine bark are fully dissolved in the iA^ wine, and after soaking, the hollow fiber ultrafiltration membrane is used for filtration and filtration. The pine bark particles have dissolved the slag after the nutrient component of the biogasification agent, and the clarified intermediate wine 1 is obtained; the ground skin sauce is ground with the ground grape skin, and the liquid is pulverized with a volatile liquid nitrogen to form a superfine particle diameter of less than 15 children. Micro-powder sauce, super-fine skin of the skin; ^ Sauce mixed into the small-mouth cylindrical special container in the middle of the wine 1 evenly soaked, try to; 3⁄4 ^ wine filled to the small part of the shoulder of the container, placed in the liquid surface §e^ circle The floating cover blocks the air, and the outer cover is placed for 24 to 72 hours to fully complete the leaching, so that the nutrients contained in the grape skin are fully dissolved in the middle wine, and the immersion is completed. & hollow fiber ultrafiltration membrane is used. i±3⁄4 device, filter out the residue of the grape skin microparticles, dissolve the nutrient component of the gasification agent, and obtain the clarified intermediate wine 2; then grind the powder with 4 g of grape seeds into fine powder, use the volatile liquid nitrogen Collapsing into ultrafine particles with a particle diameter of less than 15 microns, quickly making the grape seed ultrafine The granules are mixed into the small-mouth cylindrical special container. The middle wine 1 is stirred and evenly soaked, as much as possible; 3⁄4 ^ wine is filled up to the small part of the shoulder of the container, the circular floating cover of the pine slab in the liquid surface, the round cover Cover it ^ round plastic ^ good barrier air, with a sealed inner pad cover for 24 ~ 72 hours to fully complete the soaking, so that the nutrients contained in the grape seed bio-fL agent fully dissolve the middle wine 2 After the immersion is completed, the hollow fiber ultrafiltration membrane filtration device is used to filter out the slag after the grape seed microparticles have dissolved the biological antioxidant nutrient component, and the clarified semi-finished wine is obtained; then the auxiliary material is added: sodium erythorbate 0. 3~ 1 part, easily soluble potassium 0. 1~0. 2 parts, easily soluble selenium 0. 00001~0. 00002 parts, stir to fully dissolve, soaking and adding auxiliary materials to minimize contact with air; After the wine technician tastes, according to the taste, and the technical requirements of the company for the design of health wine tastes, it is appropriate to select the seasonings in the auxiliary materials according to local conditions, and correct the ^ ^ not that is not pleasant to the wine after the main raw materials are soaked in the plant and added with the auxiliary materials. The wine tastes the wind. 1⁄2 ^ † † † health wine taste design technical requirements, it is difficult to use the dark wine bottle for one person to inject the finished health wine near the bottle mouth, so that the bottle is kept as little as possible, the air is sealed, the packaging, the print quality date is shipped; this wine is The simplest, AJ: price biochemical health wine, only took the first three steps of the original design of the invention, can only be used as the simplest and cheapest bio-anti-smoke agent health wine sales, have the ability to eliminate free radical disease For the public health ratio ^ « Beer and fef are much better than white wine, and much better than ordinary wine.
实施例 4、如前发明内容中所说的植物天然生物^ ft化剂营 强保健葡萄酒，其特征是:取新 it好的红 葡萄酒 loo份作^酒,植物主原料选用:紫皮葡萄的籽 2〜ιο份、深紫蓝色葡萄皮 5〜25份、 m 皮 6〜30份、未成熟生苹果 15〜60份； 原料分别清洗净、风干表水，先用磨碎机把生苹果带皮核磨成全 苹果细酱,用 30 ~ 100 滤网挤压过滤全苹果细酱,不能滤过部分重复 J ^±¾ ,使滤 酱成为 超细酱， iiLii将苹^ ¾细酱掺入小口圆筒形专用容器内 酒搅拌均匀作浸溶,尽量; 酒加满到容器 肩口小部、 在液面放置内^ 的圓形漂浮盖阻隔空气,力 α外盖置 24 ~ 72小时使浸溶充分完成，让生苹 果内所含的生物 化剂营养成分充分溶解 酒,浸溶完 ^^用中空纤维超滤板型过滤装置、 滤 除生苹果 已溶磬生物 氣化剂营养成分之后的乏渣,得澄清的中间酒 1,由过滤板刮得的苹果乏渣可 压榨出中间酒 1回收；然后用磨碎^ fet公树 成细粉，用挥发液氮气¾^于撞粉碎成颗粒直径小于 15微 米的超细 ¾ ½将松树皮超细 掺入小口圆筒形专用容器内中间酒 1搅拌均匀作浸溶，尽量'； 酒 加满到容器肩口小部、在液面放置内松 giL^的圆形漂浮盖阻隔空气,加外盖置 24 ~ 72小时使浸溶充分完 成,让松树皮内所含的生物 化剂营养成分充分溶解：^中间酒 1,浸溶完^^用中空纤维超滤膜过滤 装置、 滤除松树皮微粒已溶磬生物抗氣化剂营养成分之后的乏渣,得澄清的中间酒 2; 再用磨碎枳 4巴葡 说 明 书 Embodiment 4, as described in the foregoing invention, the plant natural biological ftification agent camp strong health wine, which is characterized by: taking a new good red wine loo serving as a wine, the main raw material of the plant is selected: purple grape Seed 2~ιο parts, dark purple blue grape skin 5~25 parts, m skin 6~30 parts, immature raw apple 15~60 parts; raw materials are cleaned separately, air dried surface water, firstly ground with a grinder The apple is ground with a skin core into a whole apple sauce, and the whole apple sauce is squeezed and filtered with a 30-100 filter. The partial repeating J ^±3⁄4 cannot be filtered, so that the filter sauce becomes an ultra-fine sauce, and the iiLii is blended with the apple sauce. Into the small-mouth cylindrical special container, the wine is stirred evenly for soaking, as far as possible; the wine is filled up to the small part of the shoulder of the container, and the circular floating cover placed inside the liquid surface blocks the air, and the force is placed on the outer cover for 24 to 72 hours. The immersion solution is fully completed, so that the nutrient components of the biochemical contained in the raw apple are fully dissolved, and the immersed solution is used to filter out the nutrient components of the green apple lysing biogasifier. The slag, the clarified middle wine 1, the apple slag scraped from the filter plate can be squeezed out of the intermediate wine 1 to be recycled; ^ fet public tree into fine powder, with the volatile liquid nitrogen 3⁄4^ smash into ultra-fine 3⁄4 1⁄2 particles with a diameter of less than 15 microns. The pine bark is superfinely mixed into a small-mouth cylindrical special container. , try to '; the wine is filled up to the small part of the shoulder of the container, and the circular floating cover of the loose giL^ is placed on the liquid surface to block the air, and the outer cover is placed for 24 to 72 hours to fully complete the soaking, so that the pine bark contains The nutrient component of the biochemical agent is fully dissolved: ^ Intermediate wine 1, immersed in the solution, using a hollow fiber ultrafiltration membrane filtration device, filtering out the slag after the pine bark microparticles have dissolved the nutrient components of the bio-anti-gasification agent, and is clarified. Middle wine 2; Description
萄皮磨成果皮酱,用挥发液氮气 对撞粉碎成颗粒直径小于 15微米的超细微粒酱, i½将葡萄皮超细微 粒酱掺入小口圆筒形专用容器内中间酒.2搅拌均匀作浸溶，尽量： 酒加满到容器肩口小部、 在液面放. 置内 的圆形漂浮盖阻隔空气，加外盖置 24 ~ 72小时使浸溶充分完成，让葡萄皮内所含的生物 化剂营养成分充分溶解进入中间酒 2,浸溶完成后用中空纤维超滤膜 it¾-装置、 滤^ ¾萄皮 ^立已» 生物 化剂营养成分之后的乏渣,得澄清的中间酒 3; 后用磨碎积fe葡萄籽磨成细粉,用挥发液氮气流 对撞粉碎成颗粒直径小于 15«的超细^^ 機萄狭细 ^掺入小口圆筒形专用容器内中间酒 3搅拌均匀作浸溶,尽量 ^酒加满到容器肩口小部、 在液面放置内^ ^的圓形漂浮盖、 圓形盖上面 贴覆 i± _圆塑料膜完善阻隔空气,加有密封内垫的夕卜盖皇 24 ~ 72小时^ ¾溶充分完成,让葡萄籽内所含 的生物抗氣化剂营养成分充分溶解i^中间酒 3, 浸溶完成后用中空纤维超滤膜 ϋί虑装置、 滤除葡萄籽 已綠生物 »化剂营养成分^的 查，得澄清的半成品酒； 然后添加辅料： D~异抗坏血酸钠 . 0. 3〜1份、易溶性钾 0. 1〜0. 2份、易溶性硒 0. 00001〜0. 00002份， 吏其充分溶解,浸溶和添加辅料 全过程尽量减少接触空气； 最后由葡萄酒厂调酒技师品尝后依 口感、和企业对保健葡萄酒口味设计技 术要求,因地制宜选择添加辅料中调味品类适当,修正由于植物主原料浸溶及添加辅料后、带进酒内不悦 口的余 使成品酒口感风^ iJil企业对保健葡萄酒口味设计技术要求,用 1人份深色小酒瓶灌注成品 保健葡萄酒近瓶口、 ^jf瓦内尽量少留存空气封^ 包装， 打印保质日期出厂； 此酒是 价、 ttf出 的生物抗氧化剂营养保健葡萄酒，： ^础的实现了本发明原设计策划初级目标,常饮能消除自由基、防病 防衰老，适宜作大众经济型生物¾氣化剂营养保健葡萄酒销售、在社会上普及宣传推广代替高档啤酒和 中档白酒及 " it葡萄酒 ，将大大降 ^病率和医药费,提高国民 平。  The skin of the skin is ground and smashed into a fine particle sauce with a particle diameter of less than 15 μm. The i1⁄2 is used to mix the grape skin ultrafine particle sauce into a small-mouth cylindrical special container. 2 Stirring evenly Soaking, try to: Fill the container to the small part of the shoulder of the container, put it on the liquid surface. The circular floating cover inside the container blocks the air, and the outer cover is placed for 24 to 72 hours to fully complete the soaking, so that the inside of the grape skin is contained. The nutrient component of the biochemical agent is fully dissolved into the middle wine 2, and after the completion of the leaching, the hollow fiber ultrafiltration membrane is used, and the slag is obtained after the nutrient component of the biochemical agent is used. 3; After grinding with fine ground grape seeds into a fine powder, using a volatile liquid nitrogen stream to collide and pulverize into a particle diameter less than 15 « ultra-fine ^ ^ machine narrow narrow ^ into a small mouth cylindrical special container in the middle wine 3 Stir well for soaking, try to fill the small part of the shoulder of the container, place the circular floating cover inside the liquid surface, and cover the round cover with i± _ round plastic film to improve the blocking air, and seal it. The inner cushion of the eve of the emperor 24 ~ 72 hours ^ 3⁄4 dissolved fully completed, let the grape seed inside Containing bio-anti-gasification agent nutrients to fully dissolve i ^ intermediate wine 3, after the completion of the soaking, use hollow fiber ultrafiltration membrane ϋ 虑 device, filter out grape seed has been green organisms » chemical nutrient composition ^ check, clarified Semi-finished wine; then added adjuvant: D~ sodium erythorbate. 0. 3~1 parts, easily soluble potassium 0. 1~0. 2 parts, easily soluble selenium 0. 00001~0. 00002 parts, 吏 fully dissolved, dip The whole process of dissolving and adding auxiliary materials minimizes the contact with air; finally, the winery technicians taste the taste after the tasting, and the technical requirements of the health care wine taste design, and the seasonings should be selected according to the local conditions, and the seasonings of the main raw materials should be corrected. After the addition of the auxiliary materials, the wine is not pleasantly pleasing into the wine, so that the finished wine tastes the wind. ^ iJil enterprise has the technical requirements for the design of the health wine taste, and the finished wine bottle is poured into the bottle mouth with a dark bottle of one person, ^jf Try to keep the air seals as little as possible, and print the shelf life date. This wine is the price, ttf bio-antioxidant nutrition health wine, : ^ The realization of the original goal of the original design of the invention, Regular drinking can eliminate free radicals, prevent disease and prevent aging, and is suitable for mass economical biological 3⁄4 gasification agent nutrition and health wine sales, popularization in the society to promote high-end beer and mid-range liquor and "it wine, will greatly reduce the disease rate And medical expenses, improve the national level.
实施例 5、如前发明内容中所说的植物 «生物 化剂营 强保健葡萄酒， 征是： 取新 ί 好的 红葡萄酒 100 *^酒， 植物主原料选用： 紫皮葡萄的籽 2〜10份、深紫蓝色葡萄皮 5〜25份、讓 松树皮 6〜30份、 未成熟生苹果 15〜60份、 橙内皮 5〜25份； 原料分别清洗净、 风干表水， 先用磨碎 巴生苹果带皮核磨成全苹果细酱，用 30 - 100微米 3 滤网挤压过滤全苹果细酱， 不能滤过部分重复 磨碎 i±虑，使滤 酱成为超细酱， iik t将苹 细酱掺入小口圆筒形专用容器内 酒搅拌均匀作浸 溶， 尽量混溶酒加满到容器肩口小部、 在液面放置内 的圓形漂浮盖阻隔空气， 加外盖置 24 ~ 72 小时使浸溶充分完成，让生苹果内所含的生物^ ^化剂营养成分充分溶解 酒，浸溶完^ &用中 空纤维超滤板型过滤装置、滤除生苹果微粒已溶磬生物 化剂营养成分之后的乏渣，得澄清的中间酒 1, 由过滤板刮得的苹果乏渣可压榨出中间酒 1回收； 接着用磨碎枳 £¾树皮磨成细粉， 用挥发液氮气 ¾¾†撞粉碎成颗粒直径小于 15 «的超细 立， 将松树皮超细 立掺入小口圆筒形专用容器内中 间酒 1搅拌均匀作浸溶,尽量混溶酒加满到容器肩口小部、在液面放置内 ^ie^的圆形漂浮盖阻隔空气， 加外盖置 24 - 72小时使浸溶充分完成， 让松树皮内所含的生物 化剂营养成分充分溶解^中间酒 1,浸溶完成后用中空纤维超滤膜过滤装置、滤除松树皮微粒已溶磬生物 氣化剂营养成分之后的乏渣， 得澄清的中间酒 2; 然后用磨碎 内^ "成果皮酱， 用挥发液氮气¾t†撞粉碎成颗粒直径小于 15 ¾1的超细 *酱， &it将橙内皮超细射立酱掺入小口圆筒形专用容器内中间酒 2 均匀作浸溶，尽 量混溶酒加满到容器肩口小部、 在液面放置内^ 5 ^的圆形漂浮盖阻隔空气， 加外盖置 24 ~ 72小时使 浸溶充分完成， 让橙内皮内所含的生物 化剂营养成分充分溶解 ¾ ^中间酒 2， 浸溶完 ^^用中空纤 维超滤膜 i±¾装置、 滤除橙内皮^ *i已溶磬生物 氣化剂营养成分之后的乏渣， 得澄清的中间酒 3; 再 用磨碎 巴葡萄皮磨成果皮酱， 用挥发液氮气 ^t†撞粉碎成颗粒直径小于 15 的超细 ^酱， i 将葡萄皮超细 酱掺入小口圆筒形专用容器内中间酒 3搅拌均匀作浸溶，尽量>¾ ^酒加满到容器肩口 小部、 在液面放置内松酉 的圓形漂浮盖阻隔空气， 加外盖置 24 ~ 72小时使浸溶充分完成， 让葡萄皮 内所含的生物 化剂营养成分充分溶解:^中间酒 3, 浸溶完 用中空纤维超滤膜过滤装置、 滤除 葡萄皮微粒已溶磬生物 氡化剂营养成分之后的乏渣， 得澄清的中间酒 4; 后用磨碎枳 4巴葡萄籽磨成细 粉， 用挥发液氮气¾ ^撞粉碎成颗粒直径小于 15 «的超细 ， ¾i4棚萄狭细 掺入小口圆 筒形专用容器内中间酒 4搅拌均匀作浸溶，尽量; ¾ ^酒加满到容器肩口小部、在液面 内^ ^的圓 形漂浮盖、 圆形盖上面贴覆 圆塑料膜完善阻隔空气， 加有密封内垫的夕卜盖置 24 ~ 72小时使浸溶充 分完成， 让葡萄籽内所含的生物^ A化剂营养成分充分溶解 ¾ 中间酒 4, 浸溶完^^用中空纤维超滤 说 明 书 Embodiment 5, as described in the foregoing invention, the plant «biochemical agent strong health wine, the levy is: take a new good red wine 100 * ^ wine, the main raw material of the plant: purple grape seed 2~10 5,25 parts of dark purple-blue grape skin, 6~30 parts of pine bark, 15~60 parts of immature green apple, 5~25 parts of orange endothelium; cleaned raw materials, air-dried surface water, first milled Broken apples with skin cores are ground into whole apple sauce, and the whole apple paste is squeezed and filtered with a 30-100 micron 3 filter. It is not possible to filter some of the repeated grinding i±, so that the filter sauce becomes ultra-fine sauce, iik t Incorporate the apple sauce into a small-mouth cylindrical special container and mix it evenly for soaking. Mix the mixed wine as much as possible to the small part of the shoulder of the container, and the circular floating cover placed in the liquid surface blocks the air, and the outer cover is placed 24 ~ 72 hours to complete the leaching solution, so that the nutrients contained in the raw apples are fully dissolved in the wine, soaked in the solution ^ and hollow fiber ultrafiltration plate type filter device, filtered to remove the raw apple particles have been dissolved The slag after the nutrient of the biochemical agent, the clarified intermediate wine 1, the apple scraped by the filter plate The slag can be squeezed out of the intermediate wine 1 to be recovered; then it is ground into a fine powder with a smashed 枳3⁄4 bark, and smashed into a fine particle diameter of less than 15 « with a volatile liquid nitrogen gas, and the pine bark is superfinely blended. Into the small-mouth cylindrical special container, the middle wine 1 is stirred evenly for soaking. As far as possible, the mixed liquor is filled up to the small part of the shoulder of the container, and the circular floating cover of the ^ie^ is placed in the liquid surface to block the air, and the outer cover is placed 24 - 72 hours to fully complete the leaching solution, so that the nutrient components of the bio-agent contained in the pine bark are fully dissolved. The middle wine 1 is dissolved in a hollow fiber ultrafiltration membrane after filtration, and the pine bark microparticles have been dissolved. After the slag of the gasification agent nutrient, the intermediate wine 2 is clarified; then, the ground skin is smashed into a superfine sauce with a particle diameter of less than 15 3⁄41. The orange endothelium ultrafine radish sauce is mixed into the small-mouth cylindrical special container. The middle wine is evenly soaked, and the mixed liquor is filled up to the small part of the shoulder of the container, and the circular floating cover is placed in the liquid surface. Air, cover with external cover for 24 ~ 72 hours to fully complete the soaking, let the orange endothelium The nutrient component of the biochemical agent is fully dissolved in the 3⁄4 ^ middle wine 2, after the immersion is completed, the hollow fiber ultrafiltration membrane i±3⁄4 device is used, and the orange endothelium is filtered out, and the nutrient component of the biogasification agent is dissolved. Slag, clarified intermediate wine 3; and then grind the skin of the grape skin with the smashed skin, using the volatile liquid nitrogen ^t smash into a super fine sauce with a particle diameter of less than 15, i will blend the grape skin with ultra-fine sauce Into the small-mouth cylindrical special container, the middle wine 3 is stirred evenly for soaking. Try to add >3⁄4 ^ wine to the small part of the shoulder of the container, and place the loose floating cover in the liquid surface to block the air, and add the cover 24 ~ 72 hours to complete the leaching solution, so that the nutrients contained in the grape skin are fully dissolved: ^ Intermediate wine 3, immersed in hollow fiber ultrafiltration membrane filtration device, filtered grape skin particles have been dissolved After the slag of the nutrient component of the sputum, the clarified intermediate wine 4; after grinding the granules with 4 g of grape seeds into fine powder, crushed with a volatile liquid nitrogen gas to a particle diameter of less than 15 « ultrafine, 3⁄4i4 The shed is narrowly mixed into a small-mouth cylindrical special container, and the middle wine 4 is stirred uniformly for soaking. 3⁄4 ^ wine filled to the small part of the shoulder of the container, the circular floating cover in the liquid surface ^ ^, the round cover is covered with a round plastic film to complete the barrier air, with a sealed inner pad cover 24 ~ 72 hours to complete the leaching solution, so that the nutrients contained in the grape seed are fully dissolved in the 3⁄4 intermediate wine 4, soaked in the hollow fiber ultrafiltration Description
膜 i±¾装置、滤義萄籽 #4立已¾#生物 化剂营养成分"^的 查，得澄清的半成品酒； 然后添加 辅料： .1 ~异抗坏血翻 0.3〜1份、易溶性钾 0.1〜0; '2.份、'易溶性硒 0.00001〜0.00002份， 搅 吏其 充分溶解， 浸溶和添加辅料全过程尽量减少接触空气； 最后由葡萄酒厂调酒技师品尝后依据口感、和企 保健葡萄酒口味设计技术要求， 因地制宜选择添加辅料中调味品類当，修正由于植物主原料浸溶 及添加辅料后、 带进酒内不悦口的^1未， 品酒口感风 ¾ i ^企业对保健葡萄酒口味设计技术要求， 用 1.人份深色小酒 注成品保健葡萄酒近瓶口、使瓶内尽量少留存空气封瓶盖， 包装， 打印保质曰期 出厂； 此酒是平价、 «的天然生物^ A化剂营养保健葡萄酒， 的实现了本发明原设计策划初级目 标，常饮能消除自由基、明显防病防衰老，适宜作中壮年大众标准的天然生物抗氧化剂营养保健葡萄酒、 土会上宣传普及推广销售，代替顶级啤酒高档白酒高档 4¾葡萄酒饮用，将会显著减少大 病率延 长国民平均寿命。 Membrane i±3⁄4 device, filter Yiqian seed #4立已3⁄4#Biochemical nutrient composition "^ check, get clarified semi-finished wine; then add excipients: .1 ~ different anti-bad blood turn 0.3~1 copies, easy Soluble potassium 0.1~0 ; '2. Parts, 'easy soluble selenium 0.00001~0.00002 parts, stir it to dissolve fully, soak the solution and add auxiliary materials to minimize contact with air; finally, the winery technicians taste it according to the taste, And the technical requirements of the health care wine taste design, according to the local conditions, choose to add the seasonings in the accessories, correct the plant main raw materials soaked and added the excipients, brought into the wine is not pleasing to the mouth ^ 1 not, wine tasting style 3⁄4 i ^ enterprise For the technical requirements of health wine taste design, use 1. dark chocolate wine to make finished wine wine near the bottle mouth, make the bottle as little as possible to keep the air seal cap, packaging, print quality and expired factory; this wine is cheap, « The natural bio-A chemical nutrient health wine, the primary goal of the original design of the present invention is achieved, the regular drinking can eliminate free radicals, obvious disease prevention and anti-aging, suitable for the natural bio-antioxidant camp of the middle-aged mass standard Health wine, soil at outreach to promote sales, instead of top-grade high-end liquor beer wine drinking 4¾, will significantly reduce the rate of serious illness to extend the national average life expectancy.
实施例 6、 如前发明内容中所说的植物^^生物 化剂营 lf强保健葡萄酒， 征是： 取新 ^i 好的 红葡萄酒 100份作基础酒， 植物主原料选用： 紫皮葡萄的籽 2〜10份、深紫蓝色葡萄皮 5〜25份、 §m 松树皮 6〜30份、 未成熟生苹果 15〜60份、 新鲜万寿菊 3〜15份; 原料分别清洗净、 风干表水， 先用 磨碎 生苹果带皮核磨成全苹果细酱，用 30~ 100 1^滤网挤压 虑全苹果细酱， 不能滤过部分 重^ ¾ "碎 虑，使滤 酱成为超细酱， iikit将苹 ^细酱掺入小口圆筒形专用容器内 酒搅拌均匀 作浸溶，尽量; ϋ酒加满到容器肩口小部、在液面放置内^ 5^的圆形漂浮盖阻隔空气，力 α外盖置 24 ~ 72 小时^ ί吏浸溶充分完成， 让生苹果内所含的生物 ^化剂营养成分充分溶解： 酒， 浸溶完 用中空纤维超滤板型 i±¾装置、滤除生苹果^ *i已溶磬生物 氣化剂营养成分 ^的乏渣，得澄清的中 间酒 1， 由过滤板刮得的苹果乏渣可压梓出中间酒 1回 接着用磨碎初 ^公树皮磨成细粉， 用挥发液 氮气¾？亍撞粉碎成颗粒直径小于 15； ί 米的超细微粒， is t将松树皮超细微粒掺入小口圆筒形专用容器 内中间酒 1 ¾#均匀作浸溶，尽量 ¾ ^酒加满到容器肩口小部、在液面^内^ ^的圆形漂浮盖阻隔 空气， 加外盖置 24 ~ 72小时使浸溶充分完成， 让松树皮内所含的生物^ ^化剂营养成分充分溶解 ¾ 中间酒 1, 浸溶完成后用中空纤维超滤-膜过滤装置、 滤除松树皮微粒已溶餐生物 »化剂营养成分之后 的乏渣， 得澄清的中间 ¾ 2; 再用磨碎积 4巴葡萄皮磨成果皮酱， 用挥发液氮气 ¾t亍撞粉碎成颗粒直径小 于 15 的超细^ ^酱， 1½#¾萄皮超细 酱掺入小口圆筒形专用容器内中间酒 2搅拌均匀作浸 溶， 尽量¾ ^酒加满到容器肩口小部、 在液面放置内松西 的圓形漂浮盖阻隔空气， 加外盖置 24 ~ 72 'J、时使浸溶充分完成， 让葡萄皮内所含的生物^ L化剂营养成分充分溶解 中间酒 2， 浸溶完 用 中空纤维超滤膜过滤装置、滤除葡萄皮微粒已溶餐生物 4¾氣化剂营养成分之后的乏渣，得澄清的中间酒 3; 后用磨碎机把葡萄籽磨成细粉， 用挥发液氮气¾ ^亍撞粉碎成颗粒直径小于 15微米的超细微粒，迅速 将葡萄 «¾细 ^掺入小口圆筒形专用容器内中间酒 3搅拌均匀作浸溶,尽量¾ ^酒加满到容器肩口小 部、在液面放置内 (^ 的圆形漂浮盖、 圓形盖上面贴覆 圆塑料膜完善阻隔空气，加有密封内垫的 夕卜盖置 24 ~ 72小时使浸溶充分完成， 让葡萄籽内所含的生物 化剂营养成分充分溶解 ¾ 中间酒 3, 浸溶完 用中空纤维超 膜过滤装置、滤 萄籽孩 已 i ^生物 化剂营养成分 的 查，得 澄清的中间酒 4;最后用磨碎 W巴万寿菊磨成细酱，用挥发液氮气流对撞粉碎成颗粒直径小于 15微米的 超细 立酱， 回 撞过氮 ^续再利用， i½将万寿菊超细 酱掺入小口圆筒形专用容器内中间酒 4 均匀作浸溶， 尽量; ¾ ^酒加满到容器肩口小部、 在液面 内^ § 的圓形漂浮盖、 圓形盖上面 贴覆 ii L圆塑料膜完善阻隔空气， 加有密封内垫的外盖同时向盖内充氮气、 置 24 ~ 72小时使浸溶充分 完成， 让万寿菊内所含的生物 化剂营养成分充分溶解 i4A中间酒 4, 浸溶完 用中空纤维超滤膜 i±¾装置、滤除万寿菊 已 生物錄化剂营养成分 ^的 查，得澄清的半成品酒； 然后添加辅 料： Eh-异抗坏血酸钠 0.3〜1份、 易溶性钾 0. 1〜0.2份、易溶性硒 0.00001〜0.00002份， 搅抖使其充 分溶解，浸溶和添加辅 过程尽量减少接触空气，万寿菊 溶后的工序可在氮气密闭 *ί乍台内进 行； 最后由葡萄酒厂调酒技师品尝后依据口感、和企业对保健葡萄酒口味设计技术要求， 因地制宜选择 添加辅料中调味品^ S当，修正由于植物主原料浸溶及添加辅料后、 带进酒内不悦口的" ^未， ^品酒 口感风味iJ'j企业对保健葡萄酒口味设计技术要求， 用 1人份深色小酒瓶灌注成品保健葡萄酒近瓶口、 在瓶口内^ 氮气同时封 «， 包装， 打印保质日期出厂； 此酒是平价普及型中老年天然生物 ^l^ J 说 明 书 Example 6, as described in the foregoing invention, the plant ^^ biochemical agent camp lf strong health wine, the levy is: take a new ^i good red wine 100 servings as the base wine, the main plant material selection: purple grape 2 to 10 parts of seeds, 5 to 25 parts of dark purple-blue grape skin, 6 to 30 parts of §m pine bark, 15 to 60 parts of unripe raw apples, and 3 to 15 parts of fresh marigold; raw materials are cleaned and dried Table water, first grind the raw apple with a skin core to grind into a whole apple sauce, squeeze the whole apple sauce with 30~100 1^ filter, can not filter part of the weight of 3⁄4", so that the filter sauce becomes super Fine sauce, iikit mixes the paste into the small-mouth cylindrical special container and stirs the wine evenly, as far as possible; the wine is filled up to the small part of the shoulder of the container, and the circular floating cover is placed in the liquid surface. Blocking the air, the force α is placed on the outer cover for 24 ~ 72 hours ^ 吏 吏 吏 充分 充分 充分 充分 充分 充分 充分 充分 充分 充分 充分 充分 充分 充分 充分 充分 充分 充分 充分 充分 充分 充分 充分 充分 充分 充分 充分 充分 充分 充分 充分 充分 充分 充分 充分 充分 充分 充分 充分 充分 充分 充分3⁄4 device, filter out the raw apple ^ *i has dissolved the slag of the biogasification agent nutrient ^, the clarified intermediate wine 1, scraped from the filter plate The apple dregs can be crushed out of the middle wine and then ground into fine powder with the ground primary bark, and smashed into a particle diameter of less than 15 with a volatile liquid nitrogen gas; the ultrafine particles of the rice, is t The pine bark ultrafine particles are mixed into the small-mouth cylindrical special container. The middle wine 1 3⁄4# is uniformly dissolved, as much as possible, the wine is filled up to the small part of the shoulder of the container, and the circular floating cover in the liquid surface ^ ^ blocks the air. The outer cover is placed for 24 to 72 hours to fully complete the leaching, so that the nutrients contained in the pine bark are fully dissolved in the 3⁄4 intermediate wine 1. After the immersion is completed, the hollow fiber ultrafiltration-membrane filter device is used. Filter out the loose bark of the pine bark microparticles. After the nutrient composition, the slag is clarified. The middle of the clarification is 3⁄4 2; and then the skin is ground with 4 g of grape skin, and the mixture is pulverized into particles with a volatile liquid nitrogen gas 3⁄4t. Ultra-fine ^^ sauce with a diameter of less than 15, 11⁄2#3⁄4 skin super-fine sauce mixed with a small-mouth cylindrical special container in the middle of the wine 2 stir evenly soaked, try to 3⁄4 ^ wine fill up to the shoulder of the container, in the liquid The circular floating cover of the inner Songxi is placed to block the air, and the outer cover is placed at 24 ~ 72 'J. Finished, let the nutrients contained in the grape skin fully dissolve the middle wine 2, after immersing in the hollow fiber ultrafiltration membrane filtration device, filtering out the grape skin microparticles, dissolved food, and the nutrients of the gasification agent The slag, the clarified middle wine 3; after grinding the grape seeds into fine powder with a grinder, crushed into ultrafine particles with a particle diameter of less than 15 microns with a volatile liquid nitrogen gas, and quickly grape the grape «3⁄4 fine ^Into the small-mouth cylindrical special container, the middle wine 3 is stirred and evenly soaked. Try to fill the small part of the shoulder of the container and place it in the liquid surface (the circular floating cover of the ^, the top of the round cover) The round plastic film is perfect for blocking the air, and the sealed inner cushion is placed for 24 to 72 hours to fully complete the leaching, so that the nutrient components contained in the grape seed are fully dissolved. 3⁄4 Intermediate wine 3, after immersion The hollow fiber ultra-membrane filter device and the filter seed have been used to check the nutrient composition of the bio-chemical agent, and the intermediate wine 4 has been clarified; finally, the ground W-marigar is ground into a fine sauce, and the liquid nitrogen stream is collided and crushed. Ultrafine sauce with a particle diameter of less than 15 microns, back to the nitrogen Use, i1⁄2 to mix the marigold superfine sauce into the small-mouth cylindrical special container, and mix it evenly; try to; 3⁄4 ^ wine fill up to the small part of the shoulder of the container, in the liquid surface ^ § circular floating cover The circular cover is covered with a round plastic film to improve the barrier air. The outer cover of the sealed inner pad is filled with nitrogen gas at the same time, and the solution is fully immersed for 24 to 72 hours to complete the immersion. The nutrient component of the chemical agent fully dissolves the i4A intermediate wine 4, and the hollow fiber ultrafiltration membrane i±3⁄4 device is used for immersion, and the nutrient composition of the marigold has been filtered out, and the semi-finished wine is clarified; then the auxiliary material is added: Eh-isoascorbate 0.3~1 parts, easily soluble potassium 0. 1~0.2 parts, easily soluble selenium 0.00001~0.00002 parts, stir to make it fully soluble, soaking and adding auxiliary process to minimize contact with air, marigold after dissolution The process can be carried out in a nitrogen-tight* 乍 ; ; ; ; ; ; ; ; ; ; ; ; ; ; ; ; ; ; ; ; ; ; ; ; ; ; ; ; ; ; ; ; ; ; ; ; ; ; ; ; ; ; ; ; ; ; ; ; ; ; ; ; ; ; ; ; ; raw material After soaking and adding excipients, it is not pleasant to the wine. "^No, ^ wine tasting flavor iJ'j enterprise technical requirements for health wine taste design, using one person dark bottle to infuse finished health wine near Bottle mouth, in the mouth of the bottle ^ Nitrogen sealed at the same time «, packaging, print quality date factory; This wine is a cheap popular middle-aged and old natural life ^l^ J Instruction manual
营 Jf5虽保健葡萄酒，较好的实现了本发明原设计策划初级目标， 常饮 ^艮好的消除自由基、显著的防 病防衰老、预防老年视力退化，适宜中老年人士作植物天然生物^ ¾化剂营 强保健葡萄酒， 面向广 大中老年 宣传推广销售，代替顶级啤酒高档白酒高档 #ϋ葡萄酒饮用，将会显著减少中老年病发病 率延长平均寿命， 老年视力防退化。  Camp Jf5, although it is a health wine, has achieved the primary goal of the original design of the present invention. It is good to eliminate free radicals, prevent disease and prevent aging, prevent the deterioration of vision in the elderly, and suitable for middle-aged and elderly people to make plant natural organisms ^ 3⁄4 chemical agent strong health wine, for the majority of middle-aged people to promote sales, instead of top beer high-grade white wine high-grade wine drinking, will significantly reduce the incidence of middle-aged and elderly disease to extend the average life expectancy, anti-degeneration of old-age vision.
实施例 7、 如前发明内容中所说的植物天然生物 化剂营 Jf强保健葡萄酒， 征是： 取新 ¾ 好的 红葡萄酒 100份作基础酒， 植物主原料选用： 紫皮葡萄的籽 2〜10份、 深紫蓝色葡萄皮 5〜25份、 松树皮 6〜30份、 未成熟生苹果 15〜60份、 細羊万寿菊 3〜15份、 桑椹子鲜果 4〜20份； 原料分别清 洗净、.风干表水，先用磨碎 巴生苹果带皮核磨成全苹果细酱， 用 30 ~ 10(M錄孔径滤网挤压 i±¾全苹 果细酱， 不能滤过部分重复磨碎过滤，使滤 «酱成为超细酱， ¾ii将苹 «细酱掺入小口圆筒形专用 容器内 ¾酒搅拌均匀作浸溶，尽量: ¾ ^酒加满到容器肩口小部、在液面放置内^ ^的圓形漂浮盖阻 隔空气， 加外盖置 24 - 72小时使浸溶充分完成， 让生苹果内所含的生物抗氧化剂营养成分充分溶解进 酒，浸溶完 用中空纤维超滤板型 i±¾装置、滤除生苹果 已練生物 ^^化剂营养成分之 后的^ 得澄清的中间酒 1 , 由过滤板刮得的苹果 ^L查可压榨出中间酒 1回收; 接着用磨碎 ^公树 ^^成细 4分， 用挥发液氮气¾^撞粉碎成颗粒直径小于 15孩 的超细 JLit将松树皮超细 掺 入小口圆筒形专用容器内中间酒 1搅拌均匀作浸溶，尽量 ¾»酒加满到容器肩口小部、在液面 ^内松 酉 ^的圆形漂浮盖阻隔空气， 力口外盖置 24 ~ 72小时 4吏浸溶充分完成， 让松树皮内所含的生物^•! 匕剂 营养成分充分溶解 ¾ 中间酒 1 , 浸溶完成后用中空纤维超滤膜 i±¾装置、 滤除松树皮 ^已: »生物 化剂营养成分之后的乏渣， 得澄清的中间酒 2;. 随后用磨碎积巴葡萄皮磨成果皮酱， 用挥发液氮气 撞粉 ^卒成颗粒直径小于 15微米的超细微粒酱， 迅速将葡萄皮超细微粒酱掺入小口圆筒形专用容器 内中间酒 2 均匀作浸溶，尽量; ¾ ^酒加满到容器肩口小部、在液面 ½内 @e^0 圓形漂浮盖阻隔 空气， 加夕卜盖置 24 ~ 72小时使浸溶充分完成， 让葡萄皮内所含的生物 化剂营养成分充分溶解 中间酒 2， 浸溶完成后用中空纤维超滤膜 i±¾.装置、 滤除葡萄皮^ ^已溶磬生物 化剂营养成分^. 的乏渣， 得澄清的中间酒 3; 再用磨碎 *U巴桑椹果磨成果酱， 用挥发液氮气流对撞粉碎成颗粒直径小于 15 «的超细 立酱， ik t将桑椹果超细練酱掺入小口圆筒形专用容器内中间酒 3纖均匀作浸溶， 尽量; 酒加满到容器肩口小部、在液面放置内^ ^的囷形漂浮盖、 圆形盖上面贴覆过盈圆塑料腹完 善阻隔空气， 力口有密封内垫的外盖置 24 ~ 72小时使浸溶充分完成， 让桑椹果内所含的生物^ IL化剂营 养成分充分溶解^中间酒 3， 浸溶完成后用中空纤维超滤膜过滤装置、 滤除桑椹果 已 生物抗 氧化剂营养成分之后的乏渣， 得澄清的中间酒 4; 后用磨碎^巴葡萄籽磨成细粉， 用挥发液氮气流对撞 粉碎成颗粒直径小于 15 的超细 t*i， 義萄狭细 掺入小口圆筒形专用容器内中间酒 4 »均匀作浸溶，尽量: 酒加满到容器肩口小部、在液面^内^ Se^的圆形漂浮盖、 圆形盖上面贴 覆 ii¾圓塑料膜完善阻隔空气， 加有密封内垫的夕卜盖置 24 ~ 72小时使浸溶充分完成， 让葡萄籽内所含 的生物 化剂营养成分充分溶解进入中间酒 4, 浸溶完成后用中空纤维超滤膜过滤装置、 滤除葡萄籽 已 生物^ ίΐ化剂营养成分 «的4^查， 得澄清的中间酒 5; ； 用磨碎才 巴万寿菊磨成细酱， 用挥发液氮气^ 撞粉碎成颗粒直径小于 15 «的超细 酱， 回^ 撞过氮 ^续再利用， 将 万寿菊超细微粒酱捧入小口圆筒形专用容器内中间酒 5搅拌均匀作浸溶，尽量混溶酒加满到容器肩口小 部、在液面放置内;^！ 的圆形漂浮盖、 圆形盖上面贴覆 圆塑料膜完善阻隔空气，加有密封内垫的 夕卜盖同时向盖内充氮气、 置 24 - 72小时使浸溶充分完成， 让万寿菊内所含的生物^化剂营养成分充 分溶解进入中间酒 5， 浸溶完成后用中空纤维超滤膜过滤装置、 滤除万寿菊微粒已溶罄生物 化剂营 养成分之后的乏渣， 得澄清的半成品酒； 然后添加辅料： 一异抗坏血酸钠 0.3〜1份、 易溶性钾 0. 1〜 0.2份、易溶性硒 0.00001〜0.00002份，搅彬吏其充分溶解，浸溶和添加辅料全过終量减少接触空气， 万寿菊微 * *溶后的工序可在氮气密闭操怍台内进行； 最后由葡萄酒厂调酒技师品尝后依据口感、和企 保健葡萄酒口味设计技术要求， 因地制宜选择添加辅料中调味品魏当，修正由于植物主原料浸溶 及添加辅料后、 带进酒内不悦口的 未， 品酒口感风。 ½ ^企 J ^保健葡萄酒口味设计技术要求， 用 1人份深色小酒類灌注成品保健葡萄酒近瓶口、在瓶口内充入氮气同时封瓶盖， 包装， 打印保盾日期 出厂；此酒是强化的中老年型植物天然生物 化剂营 强保健葡萄酒，鉢实现了本发明原设计策 . 说 明 书 Example 7, as described in the foregoing section of the invention, the plant natural biochemical agent Jf strong health wine, the levy is: Take 100 parts of the new 3⁄4 good red wine as the base wine, the main raw material of the plant: the seed of the purple grape 2 ~10 parts, dark purple blue grape skin 5~25 parts, pine bark 6~30 parts, immature raw apple 15~60 parts, fine sheep marigold 3~15 parts, mulberry fruit fresh fruit 4~20 parts; raw materials respectively Clean the net, air dry surface water, first grind the apple with the skin and grind into the whole apple sauce, and squeeze the i±3⁄4 whole apple sauce with 30 ~ 10 (M recording aperture filter, can not filter part of the repeat Grinding and filtering, so that the filter «sauce becomes ultra-fine sauce, 3⁄4ii, the apple sauce is mixed into a small-mouth cylindrical special container, and the wine is stirred and evenly soaked. Try to: 3⁄4 ^ wine fill up to the shoulder of the container, at The circular floating cover inside the liquid surface is used to block the air, and the outer cover is placed for 24 - 72 hours to fully complete the leaching, so that the biological antioxidants contained in the raw apple are fully dissolved into the wine, and the immersion is completed. Fiber ultrafiltration plate type i±3⁄4 device, filtering out the raw apples and practicing the chemical ingredients of the chemical ^^ The middle wine of the clear 1 , the apple scraped by the filter plate can be squeezed out of the intermediate wine 1 to be recovered; then the finely divided 4 points of the ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ 15 children's ultra-fine JLit is superfinely blended with pine bark into a small-mouth cylindrical special container. Mix 1 and mix well for soaking. Try to fill the shoulder of the container with a small amount of wine, and loose it in the liquid surface. The circular floating cover blocks the air, and the outer cover of the force is placed for 24 to 72 hours. The immersion solution is fully completed, so that the nutrients contained in the pine bark are fully dissolved. 3⁄4 Intermediate wine 1 is used. Fiber ultrafiltration membrane i±3⁄4 device, filter pine bark ^: » The slag after the nutrient of the biochemical agent, the clarified intermediate wine 2;. Then use the ground and the grape skin to grind the skin sauce, with volatilization The liquid nitrogen gas is used to crush the powder into ultrafine particle sauce with a particle diameter of less than 15 microns. The grape skin ultrafine particle paste is quickly mixed into the small-mouth cylindrical special container for the second wine to be soaked, as much as possible; 3⁄4 ^ wine topping up To the small part of the shoulder of the container, in the liquid surface 1⁄2, @e^0 circular floating cover to block the air, the cover of the eve cover is 24 ~ 72 small When the leaching solution is fully completed, the nutrient components of the biochemical contained in the grape skin are fully dissolved in the middle wine 2, and after the immersion is completed, the hollow fiber ultrafiltration membrane i±3⁄4. is used to filter out the grape skin. The slag of the biochemical nutrient ingredient ^. The clarified intermediate wine 3; and then grinded into a jam with ground *U Basang, and smashed with a volatile liquid nitrogen stream into a superfine sauce with a particle diameter of less than 15 « , ik t mulberry fruit super fine sauce into the small-mouth cylindrical special container in the middle of the wine 3 fiber evenly soaked, as far as possible; wine filled to the small part of the shoulder of the container, placed in the liquid surface ^ ^ 囷 floating The cover and the round cover are covered with a round plastic abdomen to completely block the air. The outer cover of the sealed inner pad is placed for 24 to 72 hours to fully complete the soaking, so that the bio-immunizer contained in the mulberry fruit is nutritious. The ingredients are fully dissolved ^ intermediate wine 3, after the completion of the soaking, the hollow fiber ultrafiltration membrane filtration device is used to filter out the slag after the mulberry fruit has the biological antioxidant nutrient component, and the clarified intermediate wine 4 is obtained; The seed is ground into a fine powder, and is pulverized by a nitrogen stream of the volatile liquid to have a particle diameter smaller than 15 ultra-fine t*i, narrowly mixed into a small-mouth cylindrical special container in the middle of the wine 4 » evenly soaked, try to: the wine is filled to the small part of the shoulder of the container, in the liquid surface ^ Se ^ The circular floating cover and the round cover are covered with a ii3⁄4 round plastic film to completely block the air. The cover with the sealed inner pad is placed for 24 to 72 hours to fully complete the soaking, so that the biological agent contained in the grape seed can be nutritious. The ingredients are fully dissolved into the middle wine 4, after the completion of the leaching, the hollow fiber ultrafiltration membrane filtering device is used, and the grape seed has been filtered to remove the nutrient composition of the grape nutrient ingredient «the clarified middle wine 5; The marigold daisy is ground into a fine sauce, and is pulverized with a volatile liquid nitrogen gas into a super-fine sauce with a particle diameter of less than 15 «, back to the nitrogen, and then reused, and the marigold ultrafine particle sauce is held into a small-mouthed cylindrical shape. In the special container, the middle wine 5 is stirred and evenly soaked. Try to mix the mixed wine to the small part of the shoulder of the container and place it in the liquid surface; ^! The circular floating cover and the round cover are covered with a round plastic film to completely block the air. The cover with the inner cushion is filled with nitrogen gas at the same time, and the immersion solution is fully completed for 24 - 72 hours, so that the marigold is inside. The nutrients contained in the biochemical agent are fully dissolved into the intermediate wine 5, and after immersion, the hollow fiber ultrafiltration membrane filtration device is used to filter out the slag after the marigold particles have dissolved the nutrient components of the biochemical agent, and the clarification is obtained. Semi-finished wine; then add excipients: 0.3~1 parts of sodium ascorbate, 0.1~0.2 parts of soluble potassium, 0.00001~0.00002 parts of soluble selenium, fully dissolved, soaked and added. Reduce the contact with air, marigold micro * * Dissolved process can be carried out in a nitrogen sealed operation; Finally, winery technicians taste the taste, according to the taste, and health care wine taste design technical requirements, according to local conditions, choose to add ingredients to taste Wei Weidang, the correction of the main raw material soaked in the plant and the addition of excipients, brought into the wine is not pleasing to the mouth, wine tasting. 1⁄2 ^ Enterprise J ^ Health Wine Taste Design Technical Requirements, injecting finished health wine near the bottle mouth with 1 person dark wine, filling the bottle mouth with nitrogen while sealing the bottle cap, packaging, printing shield date factory; this wine is Intensive medium and old-age plant natural biochemicals to strengthen health wines, and realize the original design policy of the present invention Instruction manual
划中级目标， 常饮^ 4交好的消除活性氧和自由基、显著的防病增免疫强壮防衰老、保护眼睛预防老年视 力退化、 P且止脂褐质老年斑养颜 «、 降 唐 尿病，适宜中老年生活质量有追求的人士、作植物天 然生物 化剂营 强保健葡萄酒，向生活宽裕的中老年人宣传推广销售，代替顶级啤酒顶级白酒高 档 葡萄酒 ， 减少多种中老年病发病率、 提高#«量延长平均寿命。  Intermediate target, regular drink ^ 4 good to eliminate active oxygen and free radicals, significant disease prevention, increase immunity, strong anti-aging, protect the eyes to prevent the deterioration of vision in the elderly, P and stop fat, brown spots, age spots, and lowering the urine Suitable for those who are pursuing the quality of life in middle-aged and old people, as a natural bio-chemical agent for planting strong health wines, to promote and sell to the well-off middle-aged and elderly people, instead of top-grade beer top-grade white wines, reduce the incidence of various middle-aged and elderly diseases, improve #«Quantity extends the average life.
实施例 8、 如前发明内容中所说的植物天然生物^化剂营 强保健葡萄酒， 征是： '取新 ¾ i好的 红葡萄酒 100份作基础酒， 植物主原料选用： 紫皮葡萄的籽 2〜10份、深紫蓝色葡萄皮 5〜25份、雜羊 松树皮 6〜30份、 未成熟生苹果 15〜60份、 新鲜万寿菊 3〜15份、蓝莓鲜果 4〜20份； 原料分别清洗 净、风干表氷， 先用磨碎 生苹果带皮核磨成全苹果细酱， 用 30 ~ 10( ¾ L^滤网挤压过滤全苹果 细.酱， 不能滤过部分重复磨碎 i±¾ ,使滤 酱成为超细酱， ½将苹 细酱掺入小口圆筒形专用容 器内^酒¾ ^均匀作浸溶，尽量; ¾ί ^酒加满到容器肩口小部、在液面 内 ^@ 的圓形漂浮盖阻隔 '空气， 加外盖置 24 ~ 72小时使浸溶充分完成， 让生苹果内所含的生物 化剂营养成分充分溶解^ 酒，浸溶完成后用中空纤维超滤板型 iti虑装置、滤除生苹果 4 立已»生物 化剂营养成分^ 的乏渣， 得澄清的中间酒 1, 由过滤板剖得的苹果乏渣可压榨出中间酒 1回收； 接着用磨碎枳 4e¾、树皮 磨成细粉， 用挥发液氮气流对撞粉碎成颗粒直径小于 15微米的超细微粒， 迅速将松树皮超细微粒掺入 小口圆筒形专用容器内中间酒 1搅拌均匀作浸溶，尽量混溶酒加满到容器肩口小部、在液面放置内 ^己 合的圓形漂浮盖阻隔空气， 加外盖置 24 ~ 72小时使浸溶充分完成， 让松树皮内所含的生物 匕剂营 养成分充分溶解进入中间酒 1, 浸溶完成后用中空纤维超滤膜 it¾l装置、 滤除松树皮 4¾ 已 生物抗 氧化剂营养成分之后的乏渣， 得澄清的中间酒 2; 然后用磨碎积 4巴葡萄皮磨成果皮酱， 用挥发液氮气流 对撞粉碎成颗粒直径小于 15 bf 的超细 酱， ¾^_#€萄皮超细 *立酱掺入小口圆筒形专用容器内 中间酒 2搅拌均匀作浸溶，尽量混溶酒加满到容器肩口小部、在液面放置内松 的圓形漂浮盖阻隔空 气， 加外盖置 24 ~ 72小时使浸溶充分完成， 让葡萄皮内所 ^^生物^^化剂营养成分充分溶解 中 间酒 2, 浸溶完成后用中空纤维超滤膜过滤装置、 滤除葡萄皮微粒已溶餐生物 ^化剂营养成分之后的 乏渣，得澄清的中间酒 3; 再用磨碎 *U巴葡萄籽磨成细粉， 用挥发液氮气流对撞粉碎成颗粒直径小于 15 的超细^ bfii, 12^_#¾萄籽超细 ¾*立掺入小口圆筒形专用 ¾ ^内中间酒 3搅拌均匀作浸溶，尽量混 溶酒加满到容器肩口小部、在液面放置内松 的圓形漂浮盖、 圓形盖上面贴覆过盈圓塑料膜完善阻隔 空气， 加有密封内垫的夕卜盖置 24 ~ 72小时使浸溶充分完成， 让葡萄籽内所含的生物 化剂营养成分 充分溶解进入中间酒 3, 浸溶完成后用中空纤维超滤膜过滤装置、 滤除葡萄籽微粒已溶罄生物抗氣化剂 营养成分之后的乏渣， 得澄清的中间酒 4; 后用磨碎初 4巴蓝莓果磨成细果酱， 用挥发液氮气流对撞粉碎 成颗粒直径小于 15微米的超细微粒酱， 回收对撞过氮气后续再利用， 迅速将蓝莓果超细微粒酱掺入小 口圆筒形专用容器内中间酒 4 均匀作浸溶，尽量; 酒加满到容器肩口小部、在液面;^内^ 的圆形漂浮盖、 圆形盖上面贴覆 ii¾圓塑料膜完善阻隔空气， 加有密封内垫的夕卜盖同时向盖内充氮气、 置 24 ~ 72小时使浸溶充分完成， 让蓝莓果内所含的生物^化剂营养成分充分溶解^中间酒 4, 浸 溶完成后用中空纤维超滤膜过滤装置、滤除蓝莓果微粒已溶罄生物 氡化剂营养成分之后的乏渣，得澄 清的中间酒 5; 用磨碎 巴万寿菊磨成细酱，用挥发液氮气¾1¾于撞粉碎成颗粒直径小于 的超 细¾酱， 回树撞过氮 续再利用 , 将万寿菊超细 酱掺入小口圆筒形专角容器内中间酒 5 搅拌均匀作浸溶，尽量混溶酒加满到容器肩口小部、在液面放置内松 SE^的圆形漂浮盖、 圓形盖上面贴 覆 圓塑料膜完善阻隔空气， 力口有密封内垫的夕卜盖同时向盖内充氮气、 置 24 72小时使浸溶充分完 成， 让万寿菊内所含的生物^ |L化剂营养成分充分溶解 中间酒 5, 浸溶完 用中空纤维超滤膜过 滤装置、滤除万寿菊微粒已溶罄生物扭 化剂营养成分之后的乏渣，得澄清的半成， 酒；然后添加辅料： 异抗坏血義 0. 3〜1份、易溶性钾 0. 1〜0. 2份、易溶性硒 0. 00001〜0. 00002份，搅 ΦΗ吏其充分溶 解， 浸溶和添加辅 过程尽量减少接触空气， 蓝莓果 溶后的工序可在氮气密闭 台内进行； 最后由葡萄酒厂调酒技师品尝后依据口感、和企业对保健葡.萄酒口味设计技术要求， 因地制宜选择添加 辅料中调味品类适当， 修正由乎植物主原料浸溶及添加辅料后、 带进酒内不悦口的余味，使成品酒口感 风 ^ii^企业对保健葡萄酒口味设计技术要求，用 1人徐深色小酒類灌注成" S 健葡萄酒近瓶口、在瓶 口内^ 氮气同时封并 RJ_， 包装， 打印保盾日期出厂； 此酒是高级的中老年型植物天然生物^ L化剂营 说 明 书Embodiment 8. The plant natural biochemical agent health care wine as described in the foregoing invention is: 'take a new 3⁄4 i good red wine 100 servings as a base wine, the main raw material of the plant is selected: purple grape 2 to 10 parts of seeds, 5 to 25 parts of dark purple-blue grape skin, 6 to 30 parts of miscellaneous pine bark, 15 to 60 parts of immature green apples, 3 to 15 parts of fresh marigold, and 4 to 20 parts of fresh blueberries; The raw materials are cleaned separately and air-dried with ice. Firstly, the ground apples are ground with a skin-grown apple to form a whole apple sauce. The whole apple is finely smeared with 30 ~ 10 (3⁄4 L^ filter mesh), and the partial grinding can not be filtered. Broken i±3⁄4, make the filter sauce into ultra-fine sauce, 1⁄2 into the small-mouth cylindrical special container, mix the wine 3⁄4 ^ evenly soaked, try to; 3⁄4ί ^ wine fills the small part of the shoulder of the container, in The circular floating cover of the liquid surface ^@ is blocked by the air, and the outer cover is placed for 24 to 72 hours to fully complete the leaching, so that the nutrient components of the bio-agent contained in the raw apple are fully dissolved, and the immersion solution is completed. Hollow fiber ultrafiltration plate type yi consideration device, filter out the raw apple 4 Licheng » biochemical nutrient composition ^ slag, the middle of clarification Wine 1, the apple slag cut from the filter plate can be squeezed out of the intermediate wine 1 to be recovered; then the ground mash 4e3⁄4, the bark is ground into a fine powder, and blasted into a particle diameter of less than 15 μm by a nitrogen stream of a volatile liquid. Fine particles, quickly mix the pine bark ultrafine particles into the small-mouth cylindrical special container. Mix the wine thoroughly and dilute it. The floating cover blocks the air, and the outer cover is placed for 24 to 72 hours to fully complete the leaching, so that the nutrient components of the biological tanning agent contained in the pine bark are fully dissolved into the intermediate wine 1. After the immersion is completed, the hollow fiber ultrafiltration membrane is used. The device, filtering out the bark of the pine bark 43⁄4 after the bio-antioxidant nutrients, and clarifying the middle wine 2; then grinding the skin with 4 g of grape skin, using a volatile liquid nitrogen stream to pulverize into a particle diameter Ultra-fine sauce of less than 15 bf, 3⁄4^_#€皮皮超细*立酱Incorporating into a small-mouth cylindrical special container, the middle wine 2 is stirred evenly for soaking, and the mixed liquor is filled up to the small part of the shoulder of the container. Place a loose circular cover on the liquid surface to block the air The outer cover is placed for 24 to 72 hours to fully complete the leaching, so that the nutrients of the biochemical compound in the grape skin are fully dissolved in the middle wine 2, and after the immersion is completed, the hollow fiber ultrafiltration membrane filtering device is used to filter out the grapes. The skin microparticles have dissolved the residue after the nutrient composition of the biochemical agent, and the clarified intermediate wine 3 is obtained; the finely ground powder is ground with the grinded *U bar grape seed, and the particle diameter is less than 15 by the nitrogen flow of the volatile liquid. Superfine ^ bfii, 12^_#3⁄4 籽 seeds superfine 3⁄4* vertical into the small mouth cylindrical special 3⁄4 ^ middle wine 3 stir evenly soaked, try to mix the wine to fill the shoulder of the container, in the The liquid surface is placed inside a loose circular floating cover, and the round cover is covered with a round plastic film to complete the barrier air. The cover with the sealed inner pad is placed for 24 to 72 hours to fully complete the soaking, so that the grape seeds are inside. The nutrient components contained in the biochemical agent are fully dissolved into the intermediate wine 3, and after the completion of the leaching, the hollow fiber ultrafiltration membrane filtering device is used to filter out the slag after the grape seed microparticles have dissolved the nutrient components of the biological anti-gasifying agent, and the slag is clarified. Intermediate wine 4; after grinding with ground blue 4 bar blueberry fruit into fine jam, with volatile liquid The airflow collided and pulverized into ultrafine particle sauce with a particle diameter of less than 15 micrometers, and recovered and collided with nitrogen for subsequent reuse. The blueberry fruit ultrafine particle sauce was quickly mixed into the small-mouth cylindrical special container, and the medium wine 4 was uniformly dissolved. As far as possible; the wine is filled up to the small part of the shoulder of the container, in the liquid surface; ^ inside the circular floating cover, the round cover is covered with a ii3⁄4 round plastic film to perfect the barrier air, and the cover with the sealed inner pad simultaneously covers the cover Nitrogen gas is filled for 24 to 72 hours to complete the leaching, so that the nutrients contained in the blueberry fruit are fully dissolved. The middle wine 4 is dissolved in a hollow fiber ultrafiltration membrane and filtered. The blueberry granules have been dissolved in the slag after the biological sputum nutrient, and the clarified intermediate wine 5 is obtained; the ground vine is ground with a pulverized marigold, and the slag is pulverized with a volatile liquid nitrogen gas to a fine particle diameter smaller than that. 3⁄4 sauce, returning to the tree and smashing through the nitrogen for reuse. Mix the marigold superfine sauce into the small-mouth cylindrical special-angle container. Mix the wine in a medium. Stir well and mix as much as possible to fill the shoulder of the container. The liquid surface is placed inside the loose floating cover of the SE ^, round The cover is covered with a round plastic film to completely block the air. The outer cover of the sealed inner pad is filled with nitrogen at the same time, and the cover is filled with nitrogen for 24 hours to fully complete the soaking, so that the organism contained in the marigold is The nutrient component fully dissolves the middle wine 5, and after leaching, the hollow fiber ultrafiltration membrane filtering device is used to filter out the slag after the marigold microparticles have dissolved the nutrient component of the biological twisting agent, and the clarified semi-finished wine is added; Excipients: Iso-bad blood meaning 0. 3~1 parts, easily soluble potassium 0. 1~0. 2 parts, soluble selenium 0. 00001~0. 00002 parts, stir Φ Η吏 fully dissolved, soaked and added The process is as follows to minimize the exposure to air. The process of dissolving the blueberry can be carried out in a nitrogen-tight chamber. Finally, the winery technicians taste it according to the taste and the technical requirements of the health care grape and wine taste design. Appropriate condiments, the correction depends on the main raw material of the plant and the addition of excipients, the aftertaste of the wine is not pleasant, so that the finished wine tastes the wind ^ii^ enterprise design requirements for health wine taste, with 1 person Xu dark Small wine infusion into " S health wine near the bottle mouth, in the mouth of the bottle ^ Nitrogen sealed at the same time and RJ_, packaging, print shield date factory; This wine is a high-grade middle-aged plant natural life ^ L chemical camp Description
Jf强保健葡萄酒，较好实现了本发明原设计策划中级目'标， 常饮 艮好的清除活性氧和自由基、显著 的预防改善各种老年病： 预防 i^冠心病脑中风 增强免疫强壮身体明显防衰老、 预防癌生成和 、 . p且止脂质 ϋ¾化， 尤期艮好的保护眼 ί见力、 预防改善老年 f生视网膜微动 ¾ ^更化和黄 晶状体退化， 适宜中老年生活质量要求高的知识型 功人士、作植物^^生物^ ^化剂营 jf强保健葡萄酒，面向 生活优裕的中老年知识型^功人士宣传推广销售，代替頂级啤酒顶级白酒高档普通葡萄酒饮用， #^ 减少多种中老年病尤其中老年视力退^^病率、 提高生存盾量延长平均寿命。  Jf strong health wine, better achieved the original design of the present invention, planning the intermediate level of the standard, often drink good to remove active oxygen and free radicals, significant prevention and improvement of various geriatric diseases: prevention of i ^ coronary heart disease, stroke, enhance immunity, strong The body is obviously anti-aging, prevent cancer formation, and prevent lipids, and protects the eye. A knowledge-based person with high quality of life, a plant, a ^^ biochemical agent, a jf strong health wine, and a wealthy middle-aged and elderly knowledge-based person who promotes sales, instead of top beer, top-grade white wine, premium wine , #^ Reduce the incidence of multiple middle-aged and old-age diseases, especially in middle-aged and old-aged visual acuity, and increase the survival shield to prolong the average life expectancy.
实施例 9、如前发明内容中所说的植物天然生物^ A化剂营 if强保健葡萄酒，其特征是:取新 ¾ 好的红 葡萄酒 loo份作^酒，植物主原料选用：紫皮葡萄的籽 2〜ιο份、深紫蓝色葡萄皮 5-25份、 mw 皮 6〜30份、 雜羊万寿菊 3〜15份、 桑椹子鲜果 4〜20份、 蓝莓鲜果 4〜20份、 欧越橘鲜果 4〜20份； 原料分别清洗净、风干表水， 先用磨碎枳fe ^树皮磨成细粉， 用挥发液氮气 ^？亍撞粉碎成颗粒直径 小于 15 «的超细 iik i将松树皮超细 ^掺入小口圆筒形专用容器内^酒搅拌均匀作浸溶， 尽量混溶酒加满到容器肩口小部、 在液面放置内^ ^的圆形漂浮盖阻隔空气， 加外盖置 24 ~ 72小时 使浸溶充分完成，让松树皮内所含的生物棘化剂营养成分充分溶解: 酒，浸溶完 «用中空纤 维超滤膜过滤装置、 滤除松树皮 ^已絲生物^化剂营养成分^的^, 得澄清的中间酒 1; 接 着用磨碎 巴葡萄皮磨成果皮酱， 用挥发液氮气 对撞粉碎成颗粒直径小于 15微米的超细微粒酱， 迅 速 ¾萄皮超细 ^酱掺入小口圆筒形专用容器内中间酒 1 »均匀作浸溶，尽量 ·； 酒加满到容器肩 口小部、 在液面放置内松西^的圆形漂浮盖阻隔空气， 加外盖置 24 ~ 72小时使浸溶充分完成， 让葡萄 皮内所含的生物^ ^化剂营养成分充分溶解 ¾ 中间酒 1， 浸溶完 用中空纤维超滤膜 i±¾装置、.滤 萄皮微粒已溶磬生物 氡化剂营养成分之后的乏渣， 得澄清的中间酒 2; I后用磨碎枳把桑椹果磨 成果酱， 用挥发液氮气流对撞粉碎成颗粒直径小于 15微米的超细微粒酱, 迅速将桑椹果超细微粒酱掺 入小口圆筒形专用容器内中间酒 2 ί¾#均匀作浸溶，尽量; ¾ ^酒加满到容器肩口小部、在液面 内松 § 的圆形漂浮盖、 圆形盖上面贴覆 圓塑料膜完善阻隔空气， 力。有密封内垫的外盖置 24 ~ 72小时 使浸溶充分完成， 让桑椹果内所含的生物 化剂营养成分充分溶解进入中间酒 2， 浸溶完成后用中空 纤维超滤膜过滤装置、 滤除桑椹果微粒已溶磬生物抗氧化剂营养成分之后的乏渣， 得澄清的中间酒 3; 再后用磨碎才 巴葡萄籽磨成细粉， 用挥发液氮气^ ^撞粉碎成颗粒直径小于 15微米的超细微粒， 迅速 将葡萄 »细 ：¾参入小口圆筒形专用容器内中间酒 3搅拌均匀作浸溶，尽量; ¾ ^酒加满到容器肩口小 部、在液面放置内^ 的圓形漂浮盖、 圆形盖上面贴覆 i±¾圆塑料膜完善阻隔空气，力 0有密封内垫的 外盖置 24 ~ 72小时使浸溶充分完成， 让葡萄籽内所含的生物^ |L化剂营养成分充分溶解¾^中间酒 3, 浸溶完成后用中空纤维超滤膜过滤装置、 滤除葡萄籽微粒已溶罄生物 化剂营养成分之后的乏渣，得 澄清的中间酒 4; 再用磨碎 巴欧越橘果磨成细果酱,用挥发液氮气¾! 童粉碎成颗粒直径小于 15 « 的超细 酱，回 撞过氮气后续再利用， 迅速将欧越橘果超细微粒酱掺入小口圆筒形专用容器内中 间酒 4 均匀作浸溶，尽量'; 酒加满到容器肩口小部、在液面 内^ Se^的圓形漂浮盖、 圓形盖 上面贴覆： ^圓塑料膜完善阻隔空气,加有密封内垫的夕卜盖同时向盖内充氮气、置 24 - 72小时使浸溶充 分完成，让 橘果内所舍的生物 化剂营养成分充分溶解 ^中间酒 4， 浸溶完成后用中空纤维超 滤膜过滤装置、 滤除欧越橘果微粒已溶罄生物 ^IL化剂营养成分之后的乏法,得澄清的中间酒 5; 后用 磨碎机把蓝莓果磨成细果酱， 用挥发液氮气 ^！十撞粉碎成颗粒直径小于 15微米的超细微粒酱， 回收对 撞过氮 ^&续再利用， 将蓝莓果超细 4 立酱掺入小口圆筒形专用容器内中间酒 5搅拌均匀作浸溶， 尽量; 酒加满到容器肩口小部、在液面^内^ ge^的圆形漂浮盖、 圆形盖上面贴覆 iUL圓塑料腹完 善阻隔空气， 加有密封内垫的外盖同时向盖内充氮气、 置 24 - 72小时使浸溶充分完成， 让蓝莓果内所 含的生物^化剂营养成分充分溶解 中间酒 5, 浸溶完 用中空纤维超滤膜 i±¾装置、 滤除蓝莓 果 已 生物 化剂营养成分 ^的 查,得澄清的中间酒 6; 最后用磨碎积 &万寿菊磨成细酱， 用挥发液氮气¾ ^于撞粉碎成颗粒直径小于 15 的超细 4 立酱,回 撞过氮 ^续再利用， i i将万 寿菊超细 ^酱掺入小口圆筒形专用容器内中间酒 6搅拌均匀作浸溶，尽量 ·;¾ ^酒加满到容器肩口小部、 在液面放置内 的圆形漂浮盖、 圓形盖上面贴覆 it L圓塑料膜完善阻隔空气，加有密封内垫的夕卜盖 同时向盖内充氮气、置 24 ~ 72小时使浸溶充分完成，让万寿菊内所含的生物錄化剂营养成分充分溶解 说 .明 书 Embodiment 9. The plant natural bio-chemical agent, as described in the foregoing invention, is characterized in that: a new 3⁄4 good red wine loo is used as a wine, and the main raw material of the plant is selected: purple grape Seed 2~ιο parts, dark purple blue grape skin 5-25 parts, mw skin 6~30 parts, mixed sheep marigold 3~15 parts, mulberry fruit fresh fruit 4~20 parts, blueberry fresh fruit 4~20 parts, European Bilberry fresh fruit 4~20 parts; raw materials are cleaned separately, air-dried surface water, first ground with grated 枳fe ^ bark into fine powder, with volatile liquid nitrogen ^? The smashing into a particle diameter less than 15 « ultra-fine iik i will be pine bark superfine ^ into a small-mouth cylindrical special container ^ wine stir evenly soaked, try to mix the wine to fill the shoulder of the container, in The circular floating cover inside the liquid surface is used to block the air, and the outer cover is placed for 24 to 72 hours to fully complete the soaking, so that the nutrient components of the biological tortoise contained in the pine bark are fully dissolved: wine, soaked « The hollow fiber ultrafiltration membrane filtration device is used to filter out the pine bark and the nutrient composition of the silk biochemical agent ^, and the clarified intermediate wine 1 is obtained; then the ground skin sauce is ground with the ground grape skin, and the volatile liquid nitrogen is used. Collapsing into ultra-fine particle sauce with a particle diameter of less than 15 microns, quickly mixing the skin into a small-mouth cylindrical special container. 1 » Evenly soaked, try to; The circular floating cover placed inside the liquid surface is blocked by air, and the outer cover is placed for 24 to 72 hours to complete the leaching, so that the nutrients contained in the grape skin are fully dissolved. Wine 1, immersed in hollow fiber ultrafiltration membrane i±3⁄4 device, filter The slag after the nutrient component of the biological sputum has been dissolved, and the clarified intermediate wine 2 is obtained; after that, the mulberry fruit is ground into a jam with a ground mash, and is pulverized by a nitrogen stream with a volatile liquid to be pulverized into a particle having a diameter of less than 15 μm. Fine-grain sauce, quickly mix the mulberry fruit ultra-fine particle sauce into the small-mouth cylindrical special container in the middle of the wine 2 ί3⁄4# evenly soaked, try to; 3⁄4 ^ wine fills the container shoulder small, loose in the liquid surface § The circular floating cover and the round cover are covered with a round plastic film to perfectly block the air and force. The outer cover of the sealed inner pad is placed for 24 to 72 hours to fully complete the leaching, so that the nutrient components of the biochemical contained in the mulberry fruit are fully dissolved into the middle wine 2, and after the completion of the immersion, a hollow fiber ultrafiltration membrane filtering device is used. The mulberry granules have been filtered to dissolve the slag of the bio-antioxidant nutrients, and the clarified intermediate wine 3 is obtained; after that, the granulated grape seeds are ground into fine powder, and the granules are pulverized into a particle diameter by using a volatile liquid nitrogen gas. Ultrafine particles less than 15 microns, quickly into the grape»fine: 3⁄4 into the small-mouth cylindrical special container in the middle of the wine 3 stir evenly soaked, try to; 3⁄4 ^ wine filled to the shoulder of the container, in the liquid surface ^ The circular floating cover, the round cover is covered with i±3⁄4 round plastic film to perfect the blocking air, and the force 0 has the outer cover of the sealed inner pad for 24 ~ 72 hours to fully complete the soaking, so that the grape seed contains Biological ^ | L-chemical nutrient composition fully dissolves 3⁄4^ intermediate wine 3, after the completion of the leaching solution, the hollow fiber ultrafiltration membrane filtration device is used to filter out the residue of the grape seed particles after the nutrient component of the biological agent has been clarified. Intermediate wine 4; then grinded with smashed bilberry fruit Fine jam, with volatile liquid nitrogen 3⁄4! The child is pulverized into ultra-fine sauce with a particle diameter of less than 15 «, and the carbon dioxide is reused in the back, and the ultra-fine particle sauce of the orange fruit is quickly mixed into the small-mouth cylindrical special container. Wine 4 is evenly soaked, try to '; the wine is filled up to the small part of the shoulder of the container, in the liquid surface ^ Se^ circular floating cover, the top of the round cover: ^ round plastic film perfect barrier air, sealed At the same time, the inner cover of the inner pad is filled with nitrogen gas for 24 to 72 hours to fully complete the immersion, so that the nutrient components of the biochemical agent in the orange fruit are fully dissolved, and the intermediate wine 4 is used, and the hollow fiber is used after the immersion is completed. The ultrafiltration membrane filtration device, the method of filtering out the orange fruit microparticles after the nutrient component of the biological agent is dissolved, and the clarified intermediate wine 5 is obtained; after that, the blueberry fruit is ground into a fine jam with a grinder, and volatilized. Liquid nitrogen ^! Ten-crushed into ultra-fine particle sauce with a particle diameter of less than 15 microns, recovered and collided with nitrogen and continued to be reused. The blueberry fruit ultra-fine 4 sauce was mixed into a small-mouth cylindrical special container. Dissolve, try to; the wine fills up to the small part of the shoulder of the container, in the liquid surface ^ inside the ^ ge ^ circular floating cover, the round cover is covered with iUL round plastic belly to improve the barrier air, plus the outer cover of the sealed inner pad Fill the lid with nitrogen for 24 to 72 hours to fully complete the leaching solution, so that the nutrients contained in the blueberry fruit are fully dissolved in the middle wine 5, and the hollow fiber ultrafiltration membrane i±3⁄4 device is used for immersion. Filter out the nutrient composition of the blueberry fruit biochemical agent, and obtain the clarified middle wine 6; Finally, grind the fine sauce with the grinded product & marigold, and smash it into a particle diameter of less than 15 with a volatile liquid nitrogen gas Fine 4 sauce, back to the nitrogen ^ continue to reuse, ii marigold super fine sauce into the small-mouth cylindrical special container in the middle of the wine 6 stir evenly soaked, as much as possible; 3⁄4 ^ wine filled to the container Small shoulders, circular floating cover placed in the liquid surface, and rounded on the round cover. Air compartment, plus a pad Bu Xi sealed lid while charging nitrogen into the lid, for 24 to 72 hours leaching sufficiently complete, so that recording of biological nutrients contained in the marigold agent sufficiently dissolved Say
进入中间酒 6,浸溶完成后用中空纤维超滤膜过滤装置、 滤除万寿菊 已溶罄生物 化剂营养成分 Entering the middle wine 6. After the immersion is completed, the hollow fiber ultrafiltration membrane filtration device is used to filter out the marigold.
^的 查， 得澄清的半成品酒； 然后添加辅料： D~异抗坏血酸钠 0. 3〜1份、易溶性钾 0. 1〜0. 2份、 易溶性硒 0. 00001〜0. 00002份， 吏其充分溶解,浸溶和添加辅料全过程尽量减少接触空气,欧越橘果 ：溶后的工序可在氮气密闭操怍台内进行； 最后由葡萄酒厂调酒技师品尝后依据口感、和企业对保 健葡萄酒口味设计技术要求，因地制宜选择添加辅料中调味品类适当，修正由于植物主原料浸溶及添加 辅料后、带进酒内不悦口的 品酒口感风 ^ i^il企^十保健葡萄酒口味设计技术要求,用 1人份 深色小酒«注成 ^健葡萄酒近瓶口、 在瓶口内^ 氮气同时封 包¾打印保质日期出厂； 此酒是专用顶级的眼#¾^ 型植物天然生物^ ，j营 ¾强保健葡萄酒，充分实现了本发明 原设计策划视力 目标，常饮能高效清除体内尤其^ ί求内活性氧和自由基、 有力预防各种氧化引起的 疾病:预防血栓冠心病脑中风、 增强免疫强壮身体充沛精力、 预防癌症生成、 Ρ且止脂质过氧化、 P « 防糖尿病，尤其完善的 ^¾LBf^L力: <(¾4视网 _hi¾ t« 3:细 J! ^生、 增强对亮度变 ^ii应能力，促 进视紫 «在暗处 ^成、 间^ ί氐亮度视觉，减^ 1觉 ,预防改 - ¾网»动 J»tt^"¾^¾ 状体内氧化,适宜对特殊光照下眼睛细微 淬能力要求高的青壮年专 ik 士 (如夜航飞行员、宇航空间站 研究员、 电脑才 乍师、产品细 «检师、 色 及色质评估师、 雪域环^¾夜间及 ¾?巨离«员…）、 对职业和视力质量要求高的专 Jk 士、 作眼睛 »型植物天然生物 化剂营 强保健葡萄酒，向特 殊职业及追求高质量视觉的专业人士宣传推广销售;对视力养护的功效无任何中药浸泡型药酒能比拟。 实施例 10、 如前发明内容中所说的植物天然生物抗氣化剂营养增强保健葡萄酒， 其特征是： 取新^ 好 的红葡萄酒 100伤乍^酒， 植物主原料选用： 紫皮葡萄的籽 2〜10份、 深紫蓝色葡萄皮 5〜25份、 新 鲜松树皮 6〜30份、未成熟生苹果 15〜60份、纖羊万寿菊 3〜15份、桑椹子鲜果 4-20份、蓝莓鲜果 4〜 20份、 欧越橘鲜果 4〜20份； The sum of the semi-finished wines that have been clarified; and then the addition of the auxiliary materials: D-isosodium sulphate 0. 3~1 parts, easily soluble potassium 0. 1~0. 2 parts, easily soluble selenium 0. 00001~0. 00002,充分It is fully dissolved, soaked and added to the auxiliary materials to minimize the contact with air. The orange fruit: the process of dissolution can be carried out in a nitrogen sealed machine; finally, the winery technicians taste it according to the taste, and the enterprise For the technical requirements of health wine taste design, it is appropriate to select the seasonings in the auxiliary materials according to local conditions, and correct the taste of the wine tasting due to the infiltration of the main raw materials of the plant and the addition of the auxiliary materials, and the wine is not pleasant. ^ i^il enterprises ^ ten health wines Taste design technical requirements, with 1 person dark wine «Note into the health wine near the bottle mouth, in the mouth of the bottle ^ Nitrogen simultaneous package 3⁄4 print shelf life date factory; This wine is dedicated top eye #3⁄4^ type plant natural life ^, j camp 3⁄4 strong health wine, fully realized the original design planning vision goal of the present invention, regular drinking can effectively remove the body and especially the active oxygen and free radicals, effectively prevent various diseases caused by oxidation: Prevention of thrombosis, coronary heart disease, stroke, strengthening immunity, strong body energy, prevention of cancer production, and prevention of lipid peroxidation, P « anti-diabetes, especially perfect ^3⁄4LBf^L force: <(3⁄44视网_hi3⁄4 t« 3 : Fine J! ^ Health, enhance the ability to change the brightness ^ii should be able to promote the visual purple «In the dark ^ ^ ^, ^ ^ 氐 氐 brightness visual, minus ^ 1 feeling, preventive change - 3⁄4网»动J»tt^" 3⁄4^3⁄4 oxidized in the body, suitable for young adults who have high requirements for fine quenching of eyes under special illumination (such as night pilots, researchers in the aviation station, computer technicians, product details, inspectors, color and color quality evaluation) Division, snowy ring ^3⁄4 night and 3⁄4? Giant away from «members...), professional Jk with high requirements for occupational and visual quality, eye-type plant type natural biochemical agent, strong health wine, special career and high pursuit The quality visual professional publicizes the sales; the efficacy of vision maintenance is comparable to that of any traditional Chinese medicine soaking type medicinal wine. Embodiment 10, the plant natural biological anti-gasification agent nutrition-enhancing health wine as described in the foregoing invention, characterized in that : Take a new ^ Red wine 100 scars ^ wine, plant main raw material selection: purple grape seed 2~10 parts, dark purple blue grape skin 5~25 parts, fresh pine bark 6~30 parts, immature raw apple 15~60 3 parts, 15 parts of ramie marigold, 4-20 parts of fresh mulberry fruit, 4 to 20 parts of fresh blueberry fruit, 4 to 20 parts of fresh orange fruit;
原料分别清洗净、风干表水， 先用磨碎 *U巴生苹果带皮核磨成全苹果细酱， 用 30 - 100微米 滤 网挤压过滤全苹果细酱， 不能滤过部分重复磨碎过滤， 使滤过杲酱成为超细酱，迅速将苹果超细酱掺入 小口圆筒形专用容器内 酒搅拌均匀作浸溶，尽量^ ^酒加满到容器肩口小部、在液面 内^ 的圆形漂浮盖阻隔空气， 加外盖置 24 ~ 72小时使浸溶充分完成， 让生苹果内所含的生物 化剂营养 成分充分溶解 酒，浸溶完^^用中空纤维超滤板型 i±¾装置、滤除生苹果 已錄生物錄 化剂营养成分之后的乏渣， 得澄清的中间酒 1， 由过滤板刮得的苹果乏渣可压榨出中间酒 1回收； 接着 用磨碎机 ¾¾树皮磨成细粉， 用挥发液氮气¾^于撞粉碎成颗粒直径小于 15微米的超细微粒， 迅速将松 树皮超细^^掺入小口圆筒形专用容器内中间酒 1 均匀作浸溶， 尽量〉' 酒加满到容器肩口小部、 在液面 ^内 的圆形漂浮盖阻隔空气， 加外盖置 24 ~ 72小时使浸溶充分完成， 让松树皮内所含 的生物抗氧化剂营养成分充分溶解进入中间酒 1 , 浸溶完成后用'中空纤维超滤膜过滤装置、 滤除松树皮 ^立已»生物^ fL化剂营养成分之后的乏渣，得澄清的中间酒 2;然后用磨碎枳 葡萄皮磨成果皮酱， The raw materials are cleaned separately and air-dried. Firstly, the whole apple paste is ground with a crushed *U Klang apple with a skin core. The whole apple paste is squeezed and filtered with a 30-100 micron filter. Filter, make the filtered dipping sauce into ultra-fine sauce, quickly mix the apple super-fine sauce into the small-mouth cylindrical special container, stir the wine evenly, and try to make the wine fill up to the small part of the shoulder of the container, in the liquid surface. ^ The circular floating cover blocks the air, and the outer cover is placed for 24 to 72 hours to fully complete the leaching, so that the nutrient components of the biochemical contained in the raw apple are fully dissolved, and the hollow fiber ultrafiltration plate is used for immersion. Type i±3⁄4 device, filter out the slag after the raw material of the bio-recording agent has been recorded, and the clarified intermediate wine 1. The apple residue from the filter plate can be squeezed out of the intermediate wine 1 to be recycled; The 3⁄43⁄4 bark of the crusher is ground into a fine powder, and is pulverized into ultrafine particles with a particle diameter of less than 15 μm by using a volatile liquid nitrogen gas, and the pine bark is superfinely blended into a small-mouth cylindrical special container. Evenly soaked, try to '' wine fill up to the shoulder of the container The small floating part of the mouth and the circular floating cover in the liquid surface block the air, and the outer cover is placed for 24 to 72 hours to fully complete the leaching, so that the biological antioxidant nutrients contained in the pine bark are fully dissolved into the intermediate wine 1 . After the completion of the leaching, the hollow fiber ultrafiltration membrane filtration device is used to filter out the slag after the nutrient composition of the pine bark, and the clarified intermediate wine 2; Skin sauce,
'用挥发液氮气'树撞粉碎成颗粒直径小于 15 «的超细 ^酱， ¾it義萄皮超细 酱掺入小口圆 筒形专用容器内中间酒 2搅拌均匀作浸溶，尽量; ¾ ^酒加满到容器肩口小部、在液面放置内^ 的圆 形漂浮盖阻隔空气， 力口外盖置 24 - 72小时使浸溶充分完成， 让葡萄皮内所含的生物 化剂营养成分 充分溶解进入中间酒 2, 浸溶完成后用中空纤维超滤膜过滤装置、 滤除葡萄皮微粒已溶餐生物抗氣化剂 营养成分之后的乏渣， 得澄清的中间酒 3; 随后用磨碎积巴桑椹果磨成果酱， 用挥发液氮气¾ ^十撞粉碎 成颗粒直径小于 15微米的超细 酱， ¾it将桑椹果超细 酱掺入小口圆筒形专用容器内中间酒 3 搅拌均匀作浸溶，尽量混溶酒加满到容器肩口小部、在液面放置内^合的圆形漂浮盖、 圆形盖上面贴 覆 圆塑料膜完善阻隔空气, 加有密封内垫的外盖置 24 ~ 72小时使浸溶充分完成， 让桑椹果内所含 的生物 ^^化剂营养成分充分溶解 ¾ 中间酒 3， 浸溶完 用中空纤维超滤膜过滤装置、 滤除桑椹果 已 生物 化剂营养成分《的 查， 得澄清的中间酒 4; 再后用磨碎积 4巴葡萄籽磨成细粉， 用挥发液氮气流对撞粉碎成颗粒直径小于 15微米的超细微粒， 迅速将葡萄籽超细微粒掺入小口圆筒形 专用容器内中间酒 4搅拌均匀作浸溶，尽量>¾ ^酒加满到容器肩口小部、在液面 内^ se^的圆形漂 浮盖、 圆形盖上面贴覆 圆塑料膜完善阻隔空气， 加有密封内垫的夕卜盖置 24 ~ 72小时使浸溶充分完 成， 让葡萄籽内所含的生物^ L化剂营养成分充分溶解 ¾^中间酒 4， 浸溶完 ^"用中空纤维超滤膜过 说 明 书 'Using volatile liquid nitrogen' tree to crush into a super-fine sauce with a particle diameter of less than 15 «, 3⁄4it Yipi skin ultra-fine sauce is mixed into a small-mouth cylindrical special container, and the mixture is evenly mixed for soaking, try to; 3⁄4 ^ The wine is filled up to the small part of the shoulder of the container, and the circular floating cover placed inside the liquid surface blocks the air. The outer cover of the force is placed for 24 to 72 hours to fully complete the soaking, so that the nutrient content of the biochemical contained in the grape skin is sufficient. Dissolve into the middle wine 2, after the completion of the leaching, use the hollow fiber ultrafiltration membrane filtration device, filter out the residue after the grape skin microparticles have dissolved the bio-anti-gasification agent nutrients, and obtain the clarified intermediate wine 3; The samba fruit is ground into a jam, and is pulverized into a super-fine sauce with a particle diameter of less than 15 μm by using a volatile liquid nitrogen gas. 3⁄4it is used to mix the mulberry fruit ultra-fine sauce into a small-mouth cylindrical special container. Soak, dissolve as much as possible into the small part of the shoulder of the container, place the circular floating cover inside the liquid surface, attach a round plastic film to the round cover to improve the barrier air, and cover the outer cover with the sealed inner pad. 24 ~ 72 hours to complete the soaking, let the mulberry fruit The nutrients contained in the biochemical agent are fully dissolved in the 3⁄4 intermediate wine 3, and the hollow fiber ultrafiltration membrane filtration device is used for leaching, and the nutrient component of the mulberry fruit biological agent is filtered out, and the intermediate wine 4 is clarified; Then, the granulated 4 bar grape seed is ground into a fine powder, and pulverized into a fine particle having a particle diameter of less than 15 μm by a nitrogen stream, and the grape seed ultrafine particles are quickly mixed into a small-mouth cylindrical special container. Mix the middle wine 4 evenly for soaking. Try to add >3⁄4 ^ wine to the small part of the shoulder of the container, the circular floating cover in the liquid surface, and the round plastic cover to cover the round plastic film to improve the barrier air. Seal the inner pad for 24 to 72 hours to fully complete the leaching solution, so that the nutrients contained in the grape seed are fully dissolved. 3⁄4^ intermediate wine 4, immersed in the solution. Membrane Description
滤装置、 滤除葡萄籽微粒已溶罄生物抗氧化剂营养成分之后的乏渣， 得澄清的中间酒 5; 再用磨碎枳 4巴 欧越橘果磨成细果酱，.用挥发液氮气流对撞粉碎成颗粒直径小于 15微米的超细微粒酱， 回收对撞过氮 ^续再利用， 将欧越橘果超细 酱換入小口圆筒形专用容器内中间酒 5搅拌均匀作浸溶，尽量 The filter device, filter out the residue of the grape seed particles after the bio-antioxidant nutrients have been dissolved, and obtain the clarified intermediate wine 5; and then grind the 枳 4 bar bilberry fruit into a fine jam, using a volatile liquid nitrogen stream Collapsing into ultra-fine particle sauce with a particle diameter of less than 15 microns, recycling and colliding with nitrogen. Continue to reuse, and replace the orangeberry ultra-fine sauce into a small-mouth cylindrical special container. As far as possible
^^酒加满到容器肩口小部、在液面放置内^ e ^j圆形漂浮盖、圓形盖上面贴覆过盈圃塑料膜完善阻 隔空气， 力。有密封内垫的外盖同时向盖内充氮气、 置 24 - 72小时使浸溶充分完成， 让欧越橘果内所含 的生物 化剂营养成分充分溶解 中间酒 5， 浸溶完成后用中空纤维超滤膜过滤装置、 滤除欧越橘 果微粒已溶罄生物抗氡化剂营养成分之后的乏渣，得澄清的中间酒 6;后用磨碎积 &蓝莓果磨成细果酱， 用挥发液氮气 对撞粉碎成颗粒直径小于 15微米的超细微粒酱， 回收对撞过氮气后续再利用， 迅速将 蓝莓果超细 酱掺入小口圆筒形专用容器内中间酒 6搅拌均匀作浸溶，尽量 ¾ ^酒加满到容器肩口小 部、在液面 ^内 ε^ό 圓形漂浮盖、 圓形盖上面贴覆 ϋ&圆塑料膜完善阻隔空气，加有密封内垫的 夕卜盖同时向盖内充氮气、 置 24 - 72小时使浸溶充分完成， 让蓝莓果内所含的生物^ Α化剂营养成分充 分溶解 ¾ 中间酒 6， 浸溶完成后用中空纤维超滤膜 装置、 滤除蓝莓果 «ίϊ已溶罄生物^^化剂营 养成分之后的乏渣， 得澄清的中间酒 7; 最后用磨碎积把万寿菊磨成细酱， 用挥发液氮气 ¾ ^撞粉碎成 颗粒直径小于 15微米的超细微粒酱， 回收对撞过氮气后续再利用， 迅速将万寿菊超细微粒酱掺入小口 圆筒形专用容器内中间酒 7搅拌均匀作浸溶，尽量; ¾ ^酒加满到容器肩口小部、在液面放置内 的 圆形漂浮盖、 圆形盖上面贴覆 ii¾圆塑料膜完善阻隔空气,加有密封内垫的外盖同时向盖内充氮气、置 24 - 72小时使浸溶充分完成，让万寿菊内所含的生物^ | 匕剂营养成分充分溶解 中间酒 7，浸溶完 成后用中空纤维超滤膜 i±¾装置、滤除万寿菊 已溶罄生物抗氡化剂营养成分之后的乏渣，得澄清的 半成品酒； 然后添加辅料： ~异抗坏血酸钠 0. 3〜1份、 易溶性钾 0. 1〜0. 2份、 易溶性硒 0. 00001〜 0. 00002份， 搅 吏其充分溶解， 浸溶和添加辅料全过程尽量减少接触空气， TO橘果 曼溶后的工 序可在氮气密闭操作台内进行； 最后由葡萄酒厂调酒技师品尝后依据口感、和企业对保健葡萄酒口味设 计技术要求， 因地制宜选择添加辅料中调味品插当，修正由于植物主原料浸溶及添加辅料后、 带进酒 内不悦口的余味，使成品酒口感风味 iiill企业对保健葡萄酒口味设计技术要求，用 1人份深色小酒瓶灌 注成>¾^健葡萄酒近瓶口、 在瓶口内^^氮气同时封 包装， 打印保质日期出厂； ^^ The wine is filled up to the small part of the shoulder of the container, placed in the liquid surface ^ e ^ j circular floating cover, the round cover is covered with a surplus plastic film to improve the resistance to air, force. The outer cover of the inner cushion is sealed and the nitrogen is filled into the cover for 24 to 72 hours to fully complete the immersion, so that the nutrient component of the biochemical contained in the orange fruit is fully dissolved in the middle wine 5, after the immersion is completed The hollow fiber ultrafiltration membrane filtering device filters out the slag after the nutrient component of the biological anti-smoke agent has been dissolved, and the clarified intermediate wine 6 is obtained; after that, the mashed & blueberry fruit is ground into fine jam, The pulverized liquid is pulverized into a fine particle sauce having a particle diameter of less than 15 μm by a volatile liquid nitrogen gas, and recovered by collision with nitrogen gas for subsequent reuse. The blueberry fruit superfine sauce is quickly mixed into a small-mouth cylindrical special container, and the mixture is uniformly stirred. Soak, dissolve as much as possible 3⁄4 ^ wine to the small part of the shoulder of the container, in the liquid surface ^ ε ^ ό circular floating cover, round cover over the ϋ & round plastic film to improve the barrier air, plus a sealed inner cushion At the same time, the lid is filled with nitrogen gas for 24 to 72 hours to fully complete the leaching solution, so that the nutrients contained in the blueberry fruit are fully dissolved in the middle wine 6 and the hollow fiber ultrafiltration membrane is used after the immersion is completed. Device, filter out blueberry fruit« ϊ ϊ ϊ ϊ 罄 罄 罄 化 化 化 化 化 营养 营养 营养 营养 营养 营养 营养 营养 营养 营养 营养 营养 营养 营养 营养 营养 营养 营养 营养 营养 营养 ϊ ϊ ϊ ϊ ϊ ϊ ϊ ϊ ϊ ϊ ϊ ϊ ϊ ϊ ϊ ϊ ϊ ϊ ϊ ϊ ϊ ϊ ϊ The ultra-fine particle sauce, recycled and collided with nitrogen for subsequent reuse, quickly mix the marigold ultrafine particle sauce into the small-mouth cylindrical special container. The wine is stirred evenly and as much as possible; 3⁄4 ^ wine is filled up to the container A small floating shoulder, a circular floating cover placed on the liquid surface, and a round plastic cover are attached to the round cover to complete the barrier air. The outer cover of the inner gasket is sealed and the cover is filled with nitrogen for 24 to 72 hours. The immersion solution is fully completed, so that the nutrients contained in the marigold are fully dissolved in the intermediate wine 7. After the immersion is completed, the hollow fiber ultrafiltration membrane i±3⁄4 device is used to filter out the marigold. The slag of the granules of the granules of the granules of the granules of the granules of the granules of the granules of the granules of the granules of the granules of the granules of the granules of the granules of the granules of the granules of the granules; 00002 parts, stir it to dissolve fully, soak and In the whole process of adding auxiliary materials, the contact with air should be minimized. The process of TO orange mango can be carried out in a nitrogen-tight operation console. Finally, the winery technicians taste the taste according to the taste and the technical requirements of the health wine taste design. Adding seasonings in the auxiliary materials, correcting the aftertaste of the main raw materials and adding the excipients, and bringing the wine into the wine, the taste of the finished wine tastes the design of the health wine taste design, and the depth of one person is deep. The color wine bottle is poured into a bottle of >3⁄4^Health wine near the mouth of the bottle, and the inside of the bottle mouth is sealed with nitrogen gas at the same time.
此酒是专用顶级的眼睛视力养护型、兼最高级的中老年型植物天然生物 象化剂营养增强保健葡萄 酒， 实现了本发明原设计策划高级目标， 常饮能高效清除体内尤其目姊内活性氧和自由基、显著的预防 ？文 种氧化引起的疾病和各种老年病： 预防 J0L^ 更^^心病脑中风、增强免疫强壮身体明显^! 衰老、 预防癌生成和 ί多、 阻止脂褐质黄褐斑养颜美肤、 降血糖益糖尿病， 尤其完善的养护眼 力： ^¾¾视网^ 1^¾^¾细；1& 生、增强对亮度变 应能力， «视紫 在暗处 成、 ？丈善夜间 低亮度视觉，减轻视觉 预防改善增龄! ^¾网»动 [^^¾¾¾状体内氧化，适宜对特殊光 照下眼睛细微分辨能力要求高的中年后专业人士（如夜航飞行员、 宇航空间站研究员、 电脑操怍师、产 品细 «检师、 色谱^碎及色质评估师、 雪域环^ l夜间及^巨离观察员…：)、 对职业 见力质量要求 高的资深专业人士和中老年人、 作眼睛养护型兼延緩衰老型植物天然生物抗氧化剂营养增强保健葡萄 酒， 向特殊职业及追求高质量视觉的成功人士和中老年人宣传推广销售；对视力养护的功 «任何中药 浸泡型药酒能比拟， 提高中老年生存质量的功 ¾¾^员级白酒; ^贵葡萄酒能比拟。  This wine is a special top-level eye vision maintenance type, and the most advanced middle-aged and old-age plant natural bio-chemical agent nutrition-enhancing health wine, which achieves the high-level goal of the original design of the present invention, and can effectively remove the activity in the body, especially in the eyes. Oxygen and free radicals, significant prevention? Diseases caused by oxidative oxidation and various geriatric diseases: Prevention of J0L^ More ^^ Heart disease Brain stroke, strengthen immunity Strong body obvious ^! Aging, prevent cancer formation and glutamate, prevent lipofuscin, chloasma, beauty, skin, drop Blood sugar is good for diabetes, especially for improving eyesight: ^3⁄43⁄4视网^ 1^3⁄4^3⁄4 fine; 1&sheng, enhance the ability to respond to brightness, «Shi Zi is in the dark, ? Good nighttime low-light vision, reduce visual prevention and improve ageing! ^3⁄4网»动[^^3⁄43⁄43⁄4 oxidized in the body, suitable for middle-aged professionals who have high requirements for fine resolution of eyes under special illumination (such as night pilots, Yu Aviation Station Researcher, Computer Operator, Product Specialist, Inspector, Chromatography and Color Estimator, Snowy Ring ^ l Night and ^ Giant Observer...:), senior professionals with high quality requirements And middle-aged and elderly people, eye-protecting and anti-aging plants, natural bio-antioxidants, nutrient-enhancing health wines, promotion and sales to successful people and middle-aged and elderly people with special occupations and pursuit of high-quality vision; Soaked medicinal wine can be compared to improve the quality of life of middle-aged and older people;
实施例 11、 如前发明内容中所说的植物天然生物 氣化剂营养增强保健葡萄酒， 其特征是： 取新 好 的红葡萄酒 100份作 酒， 植物主原料选用： 紫皮葡萄的籽 2〜10份、深紫蓝色葡萄皮 5〜25份、新 树皮 6〜30份、未成熟生苹果 15〜60份、橙内皮 5〜25份、 »万寿菊 3〜15份、桑椹子鲜果 4〜 20份、蓝莓鲜果 4〜20份、 欧越橘鲜果 4〜20份； Embodiment 11 is the nutrient-enhancing health care wine of the plant natural biogasification agent as described in the foregoing invention, characterized in that: 100 new red wines are used as wine, and the main raw materials of the plant are selected: seeds of purple grape 2~ 10 parts, dark purple blue grape skin 5~25 parts, new bark 6~30 parts, immature raw apple 15~60 parts, orange endothelium 5~25 parts, » marigold 3~15 parts, mulberry fresh fruit 4 ~ 20 parts, 4 to 20 parts of fresh blueberry fruit, 4 to 20 parts of fresh orange fruit;
原料分别清洗净、风干表水， 先用磨碎 * 巴生苹果带皮核磨成全苹果细酱， 用 30 ~ 100 «孔径滤 网挤压过滤全苹果细酱， 不能滤过部分重复磨碎过滤，使滤过果酱成为超细酱，迅速将苹果超细酱掺入 小口圆筒形专用容器内^酒搅拌均匀作浸溶，尽量 ·;¾ ^酒加满到容器肩口小部、在液面 ti内^ Se^ 的圓形漂浮盖阻隔空气，.加外盖置 24 - 72小时使浸溶充分完成， 让生苹果内所含的生物練化剂营养 成分充分溶解 酒，浸溶完^用中空纤维超滤板型 i±¾|-装置、滤除生苹果¾ϊ已錄生物^ A ^营养成分之后的乏渣， 得澄清的中间酒 1 , 由过滤板刮得的苹果乏渣可压榨出中间酒 1回收； 紧接 说 明 书 The raw materials are cleaned separately and air-dried. Firstly, the ground apples are ground with a crushed * Klang apple with a skin core, and the whole apple paste is squeezed with a 30 ~ 100 « pore size filter. Filter, make the filtered jam into ultra-fine sauce, quickly mix the apple super-fine sauce into a small-mouth cylindrical special container, stir the wine evenly, and try to dissolve it; try to fill the small part of the shoulder of the container. The circular floating cover of the surface ti ^ Se^ blocks the air, and the outer cover is placed for 24 - 72 hours to fully complete the immersion, so that the nutrient components of the biological cultivating agent contained in the raw apple are fully dissolved, and the immersion is completed ^ Using the hollow fiber ultrafiltration plate type i±3⁄4|-device, filtering out the raw slag of the raw apple 3⁄4ϊ recorded organism ^ A ^ nutrients, the clarified intermediate wine 1 , the apple residue slag scraped by the filter plate can be squeezed Out of the middle wine 1 recycling; Description
用磨碎积 树皮磨成细粉， 用挥发液氮气流对撞粉碎成颗粒直径小于 15微米的超细微粒， 迅速将松 树皮超细 ^掺入小口圆筒形专用容器内中间酒 1搅拌均匀作浸溶， 尽量 ϋ酒加满到容器肩口小部、 在液面 内 的圓形漂浮盖阻隔空气， 加外盖置 24 - 72小时使浸溶充分完成， 让松树皮内所含 的生物 化剂营养成分充分溶解进入中间酒 1， 浸溶完成后用中空纤维超滤膜过滤装置、 滤除松树皮 ¾ϊ已 生物 化剂营养成分之后的 查，得澄清的中间酒 2;接着用磨碎枳 内^ J "成果皮酱， 用挥发液氮气¾^撞粉碎成颗粒直径小于 15孩 的超细 ^酱， iikii将橙内皮超细 ^酱掺入小口圆 筒形专用容器内中间酒 2搅拌均匀作浸溶，尽量; 酒加满到容器肩口小部、在液面放置内 的圓 形漂浮盖阻隔空气， 加外盖置 24 - 72小时使浸溶充分完成， 让橙内皮内所含的生物抗氧化剂营养成分 充分溶解 ¾ 中间酒 2， 浸溶完 用中空纤维超滤膜过滤装更、 滤除橙内皮 m ^已 i ^生物 ^^化剂 营养成分之后的乏渣， 得澄清的中间酒 3; 然后用磨碎 * 巴葡萄皮磨成果皮酱， 用挥发液氮气¾ ^十撞粉 碎成颗粒直径小于 15. 的超细 酱, iik t義萄皮超细 ^酱掺入小口圆筒形专用容器内中间酒 3 搅拌均匀作浸溶，尽量混溶酒加满到容器肩口小部、在液面放置内松配合的圓形漂浮盖阻隔空气，加外 盖置 24 ~ 72小时使浸溶充分完成， 让葡萄皮内所含的生物^ ft化剂营养成分充分溶解^T中间酒 3, 浸溶完成后用中空纤维超滤膜过滤装置、滤除葡萄皮微粒已溶磬生物抗氧化剂营养成分之后的乏渣，得 澄清的中间酒 4; 随后用磨碎枳 4巴桑椹果磨成杲酱， 用挥发液氮气¾1 ^撞粉碎成颗粒直径小于 is - 的超细微粒酱，迅速将桑椹果超细微粒酱掺入小口圆筒形专用容器内中间酒 4搅拌均匀作浸溶，尽量混 溶酒加满到容器肩口小部、在液面放置内松 SE^的囷形漂浮盖、圃形盖上面贴覆过盈圆塑料膜完善阻隔 空气， 加有密封内垫的夕卜盖置 24 ~ 72小时使浸溶充分完成， 让桑椹果内所含的生物 化剂营养成分 充分溶解¾^中间酒 4， 浸溶完成后用中空纤维超滤膜过滤装置、 滤除桑椹果 ^已溶磬生物抗氣化剂 营养成分之后的乏渣， 得澄清的中间酒 5; 再用磨碎积 4巴葡萄籽磨成细粉， 用挥发液氮气流对撞粉碎成 颗粒直径小于 15 的超细 # 立， iikii将葡萄米?¾细^^掺入小口圆筒形专用容器内中间酒 5 ^#均 匀作浸溶，尽量混溶酒加满到容器肩口小部、在液面放置内 的圆形漂浮盖、 圆形盖上面贴覆过盈 圓塑料膜完善阻隔'空气， 加有密封内垫的外盖置 24 ~ 72小时使浸溶充分完成， 让葡萄籽内所含的生物 化剂营养成分充分溶解进入中间酒 5, 浸溶完成后^中空纤维超滤膜过滤装置、 滤除葡萄籽微粒已. 生物抗 Λ化剂营养成分之后的乏渣， 得澄清的中间酒 6; 再后用磨碎积 4巴欧越橘果磨成细果酱， 用 挥发液氮气 ¾^十撞粉碎成颗粒直径小于 15微米的超细微粒酱， 回收对撞过氮气后续再利用， 迅速将欧 越橘果超细 4 立酱掺入小口圆筒形专用容器内中间酒 6搅拌均匀作浸溶，尽量¾ ^酒加满到容器肩口小 部、在液面 内^ 圓形漂浮盖、 圓形盖上面贴覆 圓塑料膜完善阻隔空气，加有密封内垫的 夕卜盖同时向盖内充氮气、 置 24 ~ 72小时使浸溶充分完成， 让欧越橘果内所含的生物^^化剂营养成分 充分溶解 ϋ 中间酒 6, 浸溶完 «用中空纤维超滤-膜 it;虑装置、 滤除 橘果 已: »生物 化 剂营养成分之后的乏渣， 得澄清的中间酒 7; 后用磨碎枳 4巴蓝莓果磨成细果酱， 用挥发液氮气 对撞粉 碎成颗粒直径小于 15孩 的超细孩 酱， 回 于撞过氮 ^续再利用， i t将蓝莓果超细 4 立酱掺入 小口圆筒形专用容器内中间酒 7搅拌均匀作浸溶，尽量; ¾ ^酒加满到容器肩口小部、在液面;^内^ S 合的圆形漂浮盖、圆形盖上面贴覆: ί±^ϋΙ塑料膜完善阻隔空气,力口有密封内垫的外盖同时向盖内充氮气、 置 24 ~ 72小时使浸溶充分完成， 让蓝莓果内所含的生物^ L化剂营养成分充分溶解 中间酒 7， 浸 溶完成后用中空紆维超滤膜过滤装置、滤除蓝莓果微粒已溶餐生物 氡化剂营养成分之后的乏渣，得澄 清的中间酒 8; 最后用磨碎 巴万寿菊磨成细酱， 用挥发液氮气流对撞粉碎成颗粒直径小于 15微米的 超细 ^酱， 回》|树撞过氮^^续再利用， ½将万寿菊超细 4 立酱掺入小口圆筒形专用容器内中间酒 8搅拌均匀作浸溶， 尽量¾ ^酒加满到容器肩口小部、 在液面放置内 的圆形漂浮盖、 圓形盖上面 贴覆t ^圆塑料膜完善阻隔空气， 力口有密封内垫的外盖同时向盖内充氮气、 置 24 ~ 72小时使浸溶充分 完成， 让万寿菊内所含的生物技氡化剂营养成分充分溶解进入中间酒 8, 浸溶完成后用中空纤维超滤膜 虑装置、滤除万寿菊 *立已»生物 ^^化剂营养成分^的 查，得澄清的半成品酒； 然后添加辅 料： 1>—异抗坏血酸钠 0. 3〜1份、易溶性钾 0. 1〜0. 2份、易溶性硒 0. 00001-0. 00002份，搅拌使其充 分溶解，浸溶和添加辅^过程尽量减少接触空气， 欧越橘果^ 溶后的工序可在氮气密闭 # ^台内 进行； 最后由葡萄酒厂调酒技师品尝后依据口感、和企业对保健葡萄酒口味设计技术要求， 因地制宜选 . 说 明 书 Grinding into a fine powder with a milled bark, pulverizing into ultrafine particles with a particle diameter of less than 15 μm by a nitrogen stream, and quickly mixing the pine bark into a small-mouth cylindrical special container. Evenly soak, dissolve as much as possible to the small part of the shoulder of the container, and the circular floating cover in the liquid surface blocks the air. Add the outer cover for 24-72 hours to fully complete the soaking, and let the bacteria contained in the pine bark The nutrient component of the chemical agent is fully dissolved into the intermediate wine 1. After the completion of the leaching, the hollow fiber ultrafiltration membrane filtering device is used to filter out the nutrient components of the pine bark 3⁄4ϊ, and the clarified intermediate wine 2 is obtained;枳内^ J "The result of the skin sauce, with the volatile liquid nitrogen 3⁄4^ smash into a superfine sauce with a particle diameter of less than 15 children, iikii incorporates the orange endothelium ultrafine sauce into the small-mouth cylindrical special container. Evenly soaked, try to; the wine is filled up to the small part of the shoulder of the container, the circular floating cover placed inside the liquid surface blocks the air, and the outer cover is placed for 24 - 72 hours to fully complete the soaking, so that the orange endothelium contains Bio-antioxidant nutrients are fully dissolved 3⁄4 in the middle 2, After leaching, filter with hollow fiber ultrafiltration membrane to filter out the residue of orange endothelium m ^ i ^ biochemical compound nutrient, and clarify the middle wine 3; then use the ground * bar grape The skin of the skin is smashed into a super-fine sauce with a particle diameter of less than 15. The iik t-small skin ultra-fine sauce is mixed into a small-mouth cylindrical special container. Soak the solution, try to mix the mixed wine to the small part of the shoulder of the container, and place the loose floating cover on the liquid surface to block the air. Add the outer cover for 24 to 72 hours to fully complete the soaking, so that the inside of the grape skin is included. The bio- ft agent nutrient component is fully dissolved ^T intermediate wine 3, after the completion of the soaking, the hollow fiber ultrafiltration membrane filtration device is used to filter out the residue of the grape skin microparticles after the bio-antioxidant nutrient component is dissolved, and the clarification is obtained. Intermediate wine 4; then ground with mashed 巴 4 椹 椹 椹 杲 , , , , , , , , , , , , 挥发 挥发 挥发 挥发 挥发 挥发 挥发 挥发 挥发 挥发 挥发 挥发 挥发 挥发 挥发 挥发 挥发 挥发 挥发 挥发 挥发 挥发 挥发 挥发 挥发 挥发 挥发 挥发 挥发 挥发 挥发 挥发 挥发The middle wine in the special container of the cylinder is stirred evenly for soaking, and the mixed liquor is mixed as much as possible. Fill the small part of the shoulder of the container, place the inner floating cover of the SE ^ on the liquid surface, and affix the over-filled plastic film on the top of the 圃-shaped cover to improve the blocking air. The cover with the sealed inner pad is placed for 24 to 72 hours. The leaching solution is fully completed, and the nutrient components of the biochemical contained in the mulberry fruit are fully dissolved. The intermediate wine 4 is dissolved, and after the immersion is completed, the hollow fiber ultrafiltration membrane filtering device is used to filter out the mulberry fruit. After the nutrient content of the nutrient, the clarified intermediate wine 5; and then grind the 4 bar grape seed into a fine powder, and use a volatile liquid nitrogen stream to collide and crush into a fine particle with a particle diameter of less than 15 立立, iikii Incorporate the grape rice into a small-mouth cylindrical special container, and then mix it in the middle of the wine. Try to mix the mixed wine into the small part of the shoulder of the container, and the circular floating cover placed in the liquid surface. The circular cover is covered with a round plastic film to improve the barrier air. The outer cover with the sealed inner cushion is placed for 24 to 72 hours to fully complete the immersion, so that the nutrient components contained in the grape seed are fully dissolved. Intermediate wine 5, after immersion, hollow fiber ultrafiltration membrane filtration device, filter The granules of the seed have been. The slag after the nutrient component of the biological anti-deuteration agent has been clarified as the intermediate wine 6; then the smashed 4 bar of bilberry fruit is ground into a fine jam, and smashed with a volatile liquid nitrogen gas Ultrafine particle paste with a particle diameter of less than 15 microns, recycled and counter-nitrogen for subsequent reuse, quickly blending the orangeberry fruit ultra-fine 4 sauce into a small-mouth cylindrical special container, and mixing it evenly for soaking. Try to add 3⁄4^ wine to the small part of the shoulder of the container, in the liquid surface ^ round floating cover, round the round cover to cover the round plastic film to improve the barrier air, add the inner cover of the sealed inner pad and simultaneously fill the cover with nitrogen Set for 24 to 72 hours to fully complete the leaching solution, so that the nutrients contained in the bilberry fruit are fully dissolved. 中间 Intermediate wine 6, immersed in «Using hollow fiber ultrafiltration-membrane it; The orange fruit has been filtered out: » The slag after the nutrient component of the biochemical agent, the intermediate wine 7 is clarified; the finely mashed with 4 g of blueberry fruit is ground into a fine jam, and the particle diameter is smaller than that by the nitrogen gas of the volatile liquid. 15 children's ultra-fine child's sauce, back to the nitrogen, continue to reuse, it will be blueberry fruit super fine 4 sauce Into the small-mouth cylindrical special container, the middle wine 7 is stirred and evenly soaked, as far as possible; 3⁄4 ^ wine is filled up to the small part of the shoulder of the container, in the liquid surface; ^ inside the round floating cover, round cover Adhesive: ί±^ϋΙThe plastic film is perfect for blocking the air. The outer cover of the inner cushion is sealed at the same time. At the same time, the cover is filled with nitrogen and placed for 24 to 72 hours to fully complete the leaching solution, so that the organism contained in the blueberry fruit is L The nutrient component of the chemical agent fully dissolves the intermediate wine 7, and after the completion of the leaching, the hollow sorghum ultrafiltration membrane filtering device is used to filter out the slag after the blueberry fruit microparticles have dissolved the nutrient component of the biological sputum granulating agent, and the clarified intermediate wine 8 is obtained; Finally, the ground marigold is ground into a fine sauce, and the mixture is pulverized into a superfine sauce with a particle diameter of less than 15 μm by a stream of nitrogen gas. The tree is hit by nitrogen and continues to be reused. 1⁄2 will be marigold super Fine 4 sauce is mixed into the small-mouth cylindrical special container. The middle wine 8 is stirred and evenly soaked. Try to fill the small part of the shoulder of the container, the circular floating cover placed on the liquid surface, and the round cover. Covering the t ^ round plastic film to improve the barrier air, the outer cover of the inner pad is sealed at the same time, and the cover is filled with nitrogen. Set for 24 to 72 hours to fully complete the leaching solution, so that the nutrients contained in the marigold are fully dissolved into the middle wine 8. After the immersion is completed, the hollow fiber ultrafiltration membrane is used to filter the marigold.份份,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,, Easily soluble selenium 0. 00001-0. 00002 parts, stir to make it fully soluble, soaking and adding auxiliary process to minimize contact with air, the process of dissolving the orange fruit can be carried out in a nitrogen sealed chamber; After being tasted by the winery's bartending technicians, it is based on the taste and the technical requirements of the company's health wine taste design. Instruction manual
择添加辅料中调味品麵当， 修正由于植物主原料浸溶及添加辅料后、 带进酒内不悦口的 ^未，航品 酒口感风味iiij企业对保健葡萄酒 σ味设计技术要求， ..用 1人价深色小酒瓶灌注成品保健葡萄酒近瓶 口、在瓶口内^ V氮气同时封 包装， 打印保质日期出厂; - 此酒是顶级目艮 力 ^型、兼顶级的中老年型植物天然生物 化剂营 强保健葡萄酒，完全 实现了本发明原设计策划高级目标， 常饮能高效清除体内尤其 求内活性氧和自由基、 显著的预防改善 各种氧化引起的疾病和各种老年病： 预防血栓冠心病脑中风、 增强免疫强壮身体明显延緩衰老、 预防癌 生成和转移、 保护血管预防动脉硬化、 抑制脂质过氧化阻止脂褐质黄褐离养! ¾ ^夫、 P jMt益糖尿病、 抑制消化道溃疡， 尤其完善的养护眼 «力：促¾¾网膜上视釭 细胞再生，增强对亮度变化适应 能力， 视紫 在暗处^^成、 ？文善夜间低亮度视觉，减轻视觉 预防改 年 网録动 晶状体内氧化， 适宜对特殊 照下眼睛细微^泮能力要求高的中老年特^ ^业人士（如 夜航飞 4休长、 宇航空间站研究员、 电脑 乍分析师、 产品细 检指导师、 色 及色质评估指导 师、 雪域环 或夜间及 ^巨离¾ 长…：)、 对生活和视力质量要求高的资深成功人士和中老年人、 作眼 睛养护型兼延緩衰老型植物天然生物抗氧化剂营养增强保健葡萄酒，向特殊职业及追求高质量视觉的优 裕成功人士和中老年富豪宣传推广销售； 对视力养护的功效无 可中药浸泡型保健药酒能比拟，提高中 老年生存质量的功 J i^TT员级白酒 ^贵葡萄酒能比拟。  Selecting the seasoning surface in the auxiliary materials, correcting the technical requirements for the health wine sigma design, because the main raw material of the plant is soaked and added with the auxiliary materials, and the wine is not pleasantly pleasing into the wine. Inject the finished health wine near the bottle mouth with a dark bottle of 1 person, and seal it in the mouth of the bottle with V nitrogen. The date of manufacture is guaranteed to be printed. - This wine is the top-grade and top-grade plant. The natural biochemical agent strengthens the health wine, and fully realizes the high-level goal of the original design of the present invention. The regular drink can effectively remove the body, especially the active oxygen and free radicals, and significantly prevent and cure various diseases caused by oxidation and various geriatric diseases. : Prevention of thrombosis, coronary heart disease, stroke, strengthening immune, strong body, significantly delaying aging, preventing cancer formation and metastasis, protecting blood vessels, preventing arteriosclerosis, inhibiting lipid peroxidation, preventing lipofuscin, yellow-brown, nourishment! 3⁄4 ^夫, P jMt Inhibition of peptic ulcers, especially the maintenance of the eye «force: promote the regeneration of the cells on the retina, enhance the ability to adapt to changes in brightness, Purple in the dark ^^ into, ? Wenshan night low-brightness vision, lighten the visual prevention of the new year's network to record the oxidation of the lens, suitable for the special circumstances of the eyes under the fine-grained ability of the middle-aged and senior people (such as the night flight 4 rest, Yu Aviation Station Researchers, computer 乍 analysts, product inspection instructors, color and color assessment instructors, snow ring or night and long distances... :), senior successful people with high quality of life and vision, and middle-aged Human, eye-protecting and anti-aging plants, natural bio-antioxidants, nutrient-enhancing health wines, promotion and sales to high-achieving and high-quality visually savvy and successful middle-aged and elderly people; Health medicinal liquor can be compared, and the quality of life and quality of middle-aged and old people can be compared.
实施例 12、 如前发明内容中所说的植物天然生物拉氡化剂营养增强保健葡萄酒， 其特征是： 取新 ¾ 好 的红葡萄酒 100份作基础酒， 植物主原料选用： 紫皮葡萄的籽 2〜10份、深紫蓝色葡萄皮 5〜25份、新 鲜松树皮 6〜30份、未成熟生苹果 15〜60份、維羊万寿菊 3〜15份、蓝莓鲜果 4〜20份、欧越橘鲜果 4〜 20份； 原料分别清洗净、 风干表水， 先用磨碎 *1巴生苹果带皮核磨成全苹果细酱， 用 30 - 100微米孔 径滤网挤压过滤全苹果细酱， 不能滤过部分重复磨碎过滤， 使滤过果酱成为超细酱，迅速将苹果超细酱 掺入小口圆筒形专用容器内基础酒搅拌均匀作浸溶， 尽量混溶酒加满到容器肩口小部、在液面放置内松 的圓形漂浮盖阻隔空气， 加外盖置 24 ~ 72小时使浸溶充分完成， 让生苹果内所含的生物抗氧化剂 营养成分充分溶解 ii/ M酒，浸溶完成后用中空纤维超滤板型过滤装置、滤除生苹果微粒已溶磬生物 化剂营养成分之后的乏渣， 得澄清的中间酒 1, 由过滤板刮得的苹果乏渣可压榨出中间酒 1回收； 接着用磨碎机 树皮磨成细粉， 用挥发液氮气^ ί亍撞粉碎成颗粒直径小于 15微米的超细微粒， 迅速 将松树皮超细 掺入小口圆筒形专用容器内中间酒 1搅拌均匀作浸溶，尽量 ^酒加满到容器肩口小 部、 在液面 内 的圆形漂浮盖阻隔空气， 力 α外盖置 24 ~ 72小时使浸溶充分完成， 让松树皮内 所含的生物 4¾氣化剂营养成分充分溶解 中间酒 1, 浸溶完成后用中空纤维超滤膜过滤装置、 滤除松 树皮 ^已 ϋ 生物 化剂营养成分 ^的乏法， 得澄清的中间酒 2; 然后用磨碎^巴葡萄 j ^成果 皮酱， 用挥发液氮气流对撞粉碎成颗粒直径小于 15微米的超细微粒酱， 迅速将葡萄皮超细微粒酱掺入 小口圆筒形专用容器内中间酒 2 均匀作浸溶，尽量¾ ^酒加满到容器肩口小部、在液面放置内矛¾ 合的圆形漂浮盖阻隔空气， 加外盖置 24 ~ 72小时使浸溶充分完成， 让葡萄皮内所含的生物 化剂营 养成分充分溶解 ¾X中间酒 2， 浸溶完成后用中空纤维超滤膜过滤装置、 滤除葡萄皮 #*立已^^生物抗 氧化剂营养成分之后的乏渣， 得澄清的中间酒 3; 随后用磨碎积巴葡萄籽磨成细粉， 用挥发液氮气 ¾¾对 撞粉碎成颗粒直径小于 15 ¾t的超细 ¾ii，iik 4将葡萄 «¾细 立掺入小口圆筒形专用容器内中间酒 3 搅拌均匀作浸溶， 尽量¾ ^酒加满到容器肩口小部、 在液面 ^内^ ^ 的圆形漂浮盖、 圓形盖上面贴 覆: 圓塑料膜完善阻隔空气， 力口有密封内垫的夕卜盖置 24 ~ 72小时使浸溶充分完成， 让葡萄籽内所含 的生物抗氡化剂营养成分充分溶解 中间酒 3， 浸溶完成后用中空纤维超滤膜过滤装置、 滤除葡萄籽Embodiment 12, wherein the plant natural bio-drawing agent nutrient-enhancing health care wine as described in the foregoing invention is characterized in that: 100 parts of a new 3⁄4 good red wine is used as a base wine, and the main raw material of the plant is selected: purple grape 2 to 10 parts of seeds, 5 to 25 parts of dark purple-blue grape skin, 6 to 30 parts of fresh pine bark, 15 to 60 parts of immature green apples, 3 to 15 parts of Weiyang marigold, 4 to 20 parts of fresh blueberry fruits, 4 to 20 parts of fresh orange fruit; the raw materials are cleaned separately, air-dried surface water, first grinded with *1 bar raw apple with skin core to grind into whole apple sauce, squeeze the whole apple with 30-100 micron aperture filter Fine sauce, can not filter part of the repeated grinding and filtration, so that the filtered jam becomes ultra-fine sauce, quickly mix the apple super-fine sauce into the small-mouth cylindrical special container, stir the mixture evenly, soak the wine as much as possible. To the small part of the shoulder of the container, the loose floating cover on the liquid surface is used to block the air, and the outer cover is placed for 24 to 72 hours to fully complete the soaking, so that the bio-antioxidant nutrients contained in the raw apple are fully dissolved. M wine, hollow fiber after immersion The ultrafiltration plate type filtering device filters out the slag after the raw apple granules have dissolved the nutrient component of the biochemical agent, and obtains the clarified intermediate wine 1. The apple slag scraped by the filter plate can be squeezed out and the intermediate wine 1 is recovered; Grind the fine powder into the bark of the grinder, pulverize it into ultrafine particles with a particle diameter of less than 15 microns, and quickly mix the pine bark into the small-mouth cylindrical special container. Soak the solution evenly, try to fill the small part of the shoulder of the container, and the circular floating cover in the liquid surface blocks the air. The outer cover is placed for 24 to 72 hours to complete the soaking, so that the pine bark contains Biological 43⁄4 gasification agent nutrient component fully dissolves the intermediate wine 1, after the completion of the soaking, the hollow fiber ultrafiltration membrane filtration device is used to filter out the pine bark; the sputum of the biological agent nutrient composition ^, the clarified intermediate wine 2; Then, the granules of the granules were ground and pulverized into a fine particle sauce having a particle diameter of less than 15 μm by a stream of nitrogen gas, and the ultrafine powder of the grape skin was quickly mixed into a special container of a small-mouth cylindrical shape. Middle wine 2 Evenly soak, dissolve as much as possible to the small part of the shoulder of the container, and place a circular floating cover on the liquid surface to block the air. Add the outer cover for 24 to 72 hours to fully complete the soaking. The nutrient component of the biochemical contained in the solution fully dissolves the 3⁄4X intermediate wine 2, and after the completion of the leaching, the hollow fiber ultrafiltration membrane filtration device is used to filter out the grape skin #*立^^^ Clarified intermediate wine 3; then ground with finely ground grape seeds into fine powder, smashed into a superfine 3⁄4ii with a particle diameter of less than 15 3⁄4t with a volatile liquid nitrogen, and iik 4 blends the grape «3⁄4 finely into a small mouth The middle wine in the special container of the cylindrical shape is stirred evenly for soaking. Try to fill the small part of the shoulder of the container with the wine, and fill it with the circular floating cover and the round cover on the liquid surface ^ ^: Round plastic film perfect Blocking the air, the inner mouth of the sealed inner cushion is placed for 24 to 72 hours to fully complete the leaching, so that the nutrient components of the biological anti-smoke agent contained in the grape seed fully dissolve the middle wine 3, and the hollow is completed after the immersion Fiber ultrafiltration membrane filtration device, filtration Seed
# 已 生物^ II化剂营养成分 ^的 ^查，得澄清的中间酒 4;再用磨碎 *α巴 橘 υ·成细果酱， 用挥发液氮气 对撞粉碎成颗粒直径小于 15微米的超细微粒酱， 回收对撞过氮气后续再利用， 迅速将 橘果超细 #*立酱渗入小口圆筒形专用容器内中间酒 4挽拌均匀作浸溶，尽量'; ¾ ^酒加满到容器肩口 小部、在液面放置内 (^ 的圆形漂浮盖、 圓形盖上面贴覆 iiJL圓塑料膜完善阻隔空气， 力 α有密封内垫 的外盖同时向盖内充氮气、 置 24 ~ 72小时使浸溶充分完成， 让 TO橘果内所含的生物^ ^化剂营养成 分充分溶解进入中间酒 4, 浸溶完成后用中空纤维超滤膜过滤装置、 滤除欧越橘果微粒已溶餐生物 氣 '化剂营养成分之后的乏渣， 得澄清的中间酒 5; 后用磨碎积把蓝莓果磨成细果酱， 用挥发液氮气流对撞 说 明 书 #已生物^ II Chemical nutrient composition ^ check, get the clarified middle wine 4; then use the ground *α 巴橘υ· into fine jam, smash with a volatile liquid nitrogen to pulverize into a particle diameter less than 15 microns Fine-grain sauce, recycled and collided with nitrogen for subsequent reuse, quickly remove the orange fruit superfine #*立酱 into the small-mouth cylindrical special container, the middle wine 4 pull the mixture evenly for soaking, try to '; 3⁄4 ^ wine full The shoulder of the container is small, placed in the liquid surface (the circular floating cover of ^, the round cover is covered with iiJL round plastic film to improve the barrier air, the force α has the outer cover of the inner cushion and simultaneously fills the cover with nitrogen, set 24 ~ 72 hours to complete the leaching solution, so that the nutrients contained in the TO orange fruit are fully dissolved into the middle wine 4, after the completion of the leaching, the hollow fiber ultrafiltration membrane filter device is used to filter out the bilberry fruit The microparticles have dissolved the biogas's slag after the nutrient composition, and the clarified intermediate wine is 5; after that, the blueberry fruit is ground into a fine jam with a grind, and the nitrogen stream is collided with a volatile liquid. Description
粉碎成颗粒直径小于 15微米的超细微粒酱， 回收对撞过氮气 续再利用， 迅速将蓝莓果超细微粒酱掺 入小口圆筒形专用容器内中间酒 5.搅拌均匀作浸溶，尽量 酒加满到容器肩口小部、在液面 松 SE ^的圆形漂浮盖、 圓形盖上面贴覆 圆塑料膜完善阻隔空气，加有密封内垫的外盖同时向盖内充氮 气、 置 24 ~ 72小时使浸溶充分完成， 让蓝莓果内所含的生物 化剂营养成分充分溶解 ¾ 中间酒 5, 浸溶完 用中空纤维超滤膜过滤装置、滤除蓝莓果 ¾已»生物 化剂营养成分 ^的 查，得 澄清的中间酒 6;最后用磨碎积 4巴万寿菊磨成细酱，用挥发液氮气流对撞粉碎成颗粒直径小于 15微米的 超细# ^酱， 回44^撞过氮 ^续再利用， 将万寿菊超细 ί立酱 4參入小口圆筒形专用容器内中间酒 6搅拌均匀作浸溶， 尽量混溶酒加满到容器肩口小部、在液面放置内松酉 的圆形漂浮盖、 圆形盖上面 贴覆 ii¾圆塑料膜完善阻隔空气， 力。有密封内垫的外盖同时向盖内充氮气、 置 24 - 72小时使浸溶充分 完成， 让万寿菊内所含的生物 化剂营养成分充分溶解 中间酒 6， 浸溶完成后用中空纤维超滤膜 虑装置、滤除万寿菊 ^已 »生物 化剂营养成分^的 查，得澄清的半成品酒； 然后添加辅 料： D~-异抗坏血酸钠 0.3〜1份、 易溶性钾 0. 1〜0.2份、 易溶性硒 0.00001-0.00002份，搅 吏其充 分溶解，浸溶和添加辅 Ϋ松过程尽量减少接触空气， 欧越橘果 溶后的工序可在氮气密闭 #1乍台内 进行； 最后由葡萄酒厂调酒技师品尝后依据口感、 和企业对保健葡萄酒口味设计技术要求， 因地制宜选 择添加辅料中调味品類当，修正由于植物主原料浸溶及添加辅料后、 带进酒内不悦口的 未， 品 酒口感风咪i到企业对保健葡萄酒口味设计技术要求， 用 1人份深色小酒瓶灌注成品保健葡萄酒近瓶 口、 在瓶口内^ 氮气同时封 包装， 打印保质日期出厂；  Smash into ultrafine particle sauce with a particle diameter of less than 15 microns, recycle and collide with nitrogen and continue to reuse. Quickly mix the blueberry fruit ultrafine particle sauce into the small-mouth cylindrical special container. 5. Stir and dissolve as much as possible. The wine is filled up to the small part of the shoulder of the container, the circular floating cover of the liquid surface is loosened, the round plastic cover is covered with a round plastic film to complete the blocking air, and the outer cover of the sealed inner pad is added while filling the cover with nitrogen gas. The immersion solution is fully completed in 24 to 72 hours, and the nutrient components of the biochemical contained in the blueberry fruit are fully dissolved. 3⁄4 Intermediate wine 5 is immersed in the hollow fiber ultrafiltration membrane filtration device, and the blueberry fruit is filtered out. The nutrient composition of the agent is checked, and the middle wine 6 is clarified; finally, the finely ground sauce is ground with 4 g of marigold, and the mixture is pulverized into a fine particle with a diameter of less than 15 μm by a nitrogen stream. 44^Bumped through the nitrogen ^Continuous reuse, the marigold super fine Li Li sauce 4 into the small-mouth cylindrical special container in the middle of the wine 6 stir evenly soaked, try to mix the wine to fill the shoulder of the container, in the a circular floating cover with a loose inner surface The above circular cover film is pasted ii¾ perfect circle plastic air barrier force. The outer cover of the inner cushion is sealed with nitrogen gas at the same time, and the immersion solution is fully completed for 24 - 72 hours, so that the nutrient component of the biochemical contained in the marigold is fully dissolved in the middle wine 6, and the hollow fiber is used after the immersion is completed. Ultrafiltration membrane device, filter marigold ^ has been » biochemical nutrient composition ^ check, to clarify the semi-finished wine; then add adjuvant: D ~ - sodium erythorbate 0.3 ~ 1 part, soluble potassium 0. 1~ 0.2 parts, easily soluble selenium 0.00001-0.00002 parts, stir it to dissolve fully, soaking and adding auxiliary simmering process to minimize contact with air, the process of bilberry orange fruit dissolution can be carried out in nitrogen sealed #1 ;台; After being tasted by the winery bartender technicians, according to the taste, and the technical requirements of the company for the design of health wine tastes, the seasonings should be selected according to local conditions, and the seasonings should be added to the main ingredients of the plant and the ingredients should be added to the wine. No, wine tasting tastes the wind to the company's technical requirements for the design of health wine taste, using a dark wine bottle for one person to infuse the finished health wine near the bottle mouth, in the mouth of the bottle ^ nitrogen At the same time sealed packaging, printed expiration date on the factory;
此酒是高级的眼 见力 型、兼高级的中老年型植物天然生物 ¾化剂营 强保健葡萄酒，完 全实现了本发明原设计策划中级目标，常饮能清除体内尤其目^内活性 # 。自由基、预防改善各种氧化 引起的疾病和老年病： 预防血栓冠心病脑中风、增强免疫强壮身体延緩衰老、预防癌生成和 4 多、 P且止 脂质 i±| 匕，尤^ fWi i^BW¾力： 网 J¾_ ® i« 细 生、增强对亮度变 ^it应能力， 视紫^：在暗处 成、 2ϋ间 4氐亮度视觉，减轻视觉 预防改 J龄 1^¾网»动1^¾化 和黄 晶状体内氧化， 适宜对特殊光照下眼睛细微 岸能力要求高的专 ik 士（如飞行员、 宇航员、 This wine is a high-grade, eye-catching and advanced middle-aged plant natural bio-environmental health-care wine, which fully realizes the intermediate design goal of the original design of the present invention, and the regular drink can remove the internal activity. Free radicals, prevention and improvement of various diseases caused by oxidation and senile diseases: prevention of thrombosis, coronary heart disease, stroke, strengthening of immune, strong body, delaying aging, prevention of cancer formation, and more than 4, P and lipid-free i±| 匕, especially ^fWi i ^BW3⁄4力: Net J3⁄4_ ® i« Fine-grained, enhanced ability to change brightness ^it should be, 紫紫^: In the dark, 2 氐 4氐 brightness vision, reduce visual prevention and change J-age 1^3⁄4网»动1 ^3⁄4化 and luteal oxidation in the body, suitable for special iks (such as pilots, astronauts,
. 电脑操作员、 产品细«检员、 颜色^ ^及色质评估员、 夜间及 ¾ί巨离观察员…）、 对视力功^ ^要求 的中老年人士、作眼睛 型兼防衰老型植物天然生物 化剂营 ^强保健葡萄酒，向特 ρ、业及优 裕的成功人士宣传推广销售； 对视力 的功效比 4 可中药浸泡型药酒好，提高中老年生存质量的功效 比^^ Π"员级白酒^贵葡萄酒好。 Computer operators, product details «inspectors, color ^ ^ and color quality assessors, night and 3⁄4ί giant observers...), middle-aged people who are required for vision, and eye-type and anti-aging plant natural life Chemicals and strong health wines, promoted and promoted to the successful people of special ρ, industry and optimistic; the efficacy of vision is better than that of 4 Chinese medicine immersion medicinal liquor, improving the quality of life of middle-aged and older people ^^ Π" ^ expensive wine is good.
实施例 13、 如前发明内容中所说的植物天然生物^ fL化剂营 if强保健葡萄酒， 其特征是： 取新 ¾it好 的红葡萄酒 100份作^酒， 植物主原料选用： 紫皮葡萄的籽 2〜10份、深紫蓝色葡萄皮 5〜25份、新 鲜松树皮 6〜30份、未成熟生苹果 15〜60份、雜羊万寿菊 3〜15份、桑椹子鲜果 4-20份、蓝莓鲜果 4〜 20份； 原料分别清洗净、 风干表水，先用磨碎 巴生苹果带皮核磨成全苹杲细酱,用 30 ~ 10(M妹孔径 滤网挤压过滤全苹果细酱，不能滤过部分重复磨石过滤,使滤过杲酱成为超细酱， iikit将苹果超细酱掺入 小口圆筒形专用容器内 酒 ·ί 半均匀作浸溶，尽量>¾ ^酒加满到容器肩口小部、在液面 内 的圆形漂浮盖阻隔空气,加外盖置 24 ~ 72小时使浸溶充分完成，让生苹果内所含的生物抗氧化剂营养成 分充分溶解 ¾Α_ίΛ¾酒，浸溶完 用中空纤维超滤板型 it¾装置、滤除生苹果 已錄生物^ ^化 剂营养成分^的^;查,得澄清的中间酒 1,由 i± 板刮得的苹果 查可压榨出中间酒 1回收； 接着用磨 碎积4&¾树皮磨成细粉，用挥发液氮气 对撞粉碎成颗粒直径小于 15微米的超细微粒, iJL i将松树皮超 细微粒掺入小口圆筒形专用容器内中间酒 1搅拌均匀作浸溶，尽量混溶酒加满到容器肩口小部、在液面 方 IX内 的圆形漂浮盖阻隔空气,加夕卜盖置 24 ~ 72小时使浸溶充分完成，让松树皮内所含的生物抗 氧化剂营养成分充分溶解 ii 中间酒 1 , 浸溶完 ^&用中空纤维超滤膜 iti虑装置、 滤除松树皮 已溶 磬生物抗氧化剂营养成分之后的乏渣,得澄清的中间酒 2; 然后用磨碎机把葡萄皮磨成果皮酱,用挥发液 氮气流对撞粉碎成颗粒直径小于 15微米的超细微粒酱， 迅速将葡萄皮超细微粒酱掺入小口圆筒形专用 容器内中间酒 2搅拌均匀作浸溶，尽量曰 酒加满到容器肩口小部、在液面放置内 的圆形漂浮盖 阻隔空气，加外盖置 24 ~ 72小时使浸溶充分完成，让葡萄皮内所含的生物^ ^化剂营养成分充分溶解进 入中间酒 2， 浸溶完成后用中空纤维超滤膜过滤装置、 滤除葡萄皮 立已溶餐生物抗氣化剂营养成分之 说 明 书 Embodiment 13. The plant natural bio-fL chemical agent, as described in the foregoing invention, is characterized in that: 100 parts of a new 3⁄4it good red wine is used as a wine, and the main raw material of the plant is selected: purple grape 2 to 10 parts of seeds, 5 to 25 parts of dark purple-blue grape skin, 6 to 30 parts of fresh pine bark, 15 to 60 parts of unripe raw apples, 3 to 15 parts of miscellaneous marigold, and fresh fruits of mulberry 4 to 20 parts of fresh blueberry fruit; the raw materials are cleaned separately, air-dried surface water, first ground with a crushed raw apple with a skin core to grind into a whole cake, with 30 ~ 10 (M sister aperture filter squeeze filter Apple paste, can not filter part of the repeated grinding stone filtration, so that the filtered dipping sauce becomes ultra-fine sauce, iikit blends the apple super-fine sauce into the small-mouth cylindrical special container, ί semi-uniformly soaked, try to >3⁄4 ^The wine is filled up to the small part of the shoulder of the container, and the circular floating cover in the liquid surface blocks the air. The outer cover is placed for 24 to 72 hours to fully complete the soaking, so that the bio-antioxidant nutrients contained in the raw apple are fully dissolved. 3⁄4Α_ίΛ3⁄4 wine, immersed in a hollow fiber ultrafiltration plate type it3⁄4 device, filtered out raw apples recorded biochemicals The nutrient composition ^; check, the clarified middle wine 1, the apple scraped by the i ± plate can be squeezed out of the intermediate wine 1; then grind the 4 & 3⁄4 bark into a fine powder, with a volatile liquid nitrogen Collapsing into ultrafine particles with a particle diameter of less than 15 microns, iJL i blends pine bark ultrafine particles into a small-mouth cylindrical special container, and mixes it evenly to dissolve it. Try to mix the mixed wine to the shoulder of the container. The circular floating cover in the liquid surface IX blocks the air, and the cover is placed for 24 to 72 hours to fully complete the leaching, so that the biological antioxidants contained in the pine bark are fully dissolved. ii Intermediate wine 1 After the dissolution, the hollow fiber ultrafiltration membrane is used to filter out the slag after the pine bark has dissolved the biological antioxidant nutrients, and the clarified intermediate wine 2 is obtained; then the grape skin is ground with a grinder. , using a volatile liquid nitrogen stream to collide and pulverize into ultrafine particle sauce with a particle diameter of less than 15 microns, and quickly mix the grape skin ultrafine particle paste into a small-mouth cylindrical special container, mix it evenly for soaking, try to drink alcohol Fill up to the small part of the shoulder of the container, the circular drift inside the liquid surface The floating cover blocks the air, and the outer cover is placed for 24 to 72 hours to fully complete the leaching, so that the nutrients contained in the grape skin are fully dissolved into the intermediate wine 2, and the hollow fiber ultrafiltration membrane is used after the immersion is completed. Filter device, filter out the grape skin, the dissolved food bio-anti-gasification agent, nutrients Description
后的 查,得澄清的中间酒 3; 随后用磨碎^巴桑椹果磨成果酱,用挥发液氮气 对撞粉碎成颗粒直径小 于 1.5 辣的超细 酱， - i½将桑椹果超细 4立酱掺入小口圆筒形专用容器内.中间酒 3鄉均匀作浸- 溶，尽量; ¾ ^酒加满到容器肩口小部、在液面;^内^ Se^"的圆形漂浮盖、 圓形盖上面贴覆 i±¾圆塑料 膜完善阻隔空气，加有密封内垫的外盖置 24 - 72小时使浸溶充分完成，让桑椹果内所含的生物^ L化剂 营养成分充分溶解进入中间酒 3, 浸溶完成后用中空纤维超滤膜过滤装置、 滤除桑椹果 4 立已溶餐生物 营养成分之 的 查，得澄清的中间酒 4; .再用磨碎积 4巴葡萄籽磨成细粉,用挥发液氮气 于撞 粉碎成颗粒直径小于 15微米的超细微粒， 迅速将葡萄籽超细微粒掺入小口圆筒形专用容器内中间酒 4 搅拌均匀作浸溶，尽量 ¾ ^酒加满到容器肩口小部、在液面 内^ ge^的圓形漂浮盖、 圆形盖上面贴 覆 «圆塑料膜完善阻隔空气，力口有密封内垫的夕卜盖置 24 ~ 72小时使浸溶充分完成，让葡萄籽内所^^ 生物 ^化剂营养成分充分溶解进入中间酒 4, 浸溶完成后用中空纤維超滤膜过滤装置、 滤除葡萄籽微 粒已溶罄生物抗氨化剂营养成分之后的乏渣，得澄清的中间酒 5; 后用磨碎积 4巴蓝莓果磨成细杲酱，用挥 发液氮气¾ 撞粉碎成颗粒直径小于 15 «的超细 ^酱,回》1树撞过氮^续再利用， 将蓝莓果 超细 m ^酱掺入小口圆筒形专用容器内中间酒 5搅拌均匀作浸溶，尽量; 酒加满到容器肩口小部、在 液面方 内 5^0 圓形漂浮盖、 圆形盖上面贴覆 it¾圆塑料膜完善阻隔空气，加有密封内垫的外盖同 时向盖内充氮气、 置 24 ~ 72小时使浸溶充分完成， 让蓝莓果内所含的生物^ ^化剂营养成分充分溶解 中间酒 5, 浸溶完成后用中空纤维超滤-膜过滤装置、 滤除蓝莓果微粒已溶餐生物拉象化剂营养成分 之后的乏渣,得澄清的中间酒 6; 最后用磨碎机把万寿菊磨成细酱,用挥发液氮气流对撞粉碎成颗粒直径 小于 15微米的超细微粒酱,回收对撞过氮气后续再利用，迅速将万寿菊超细微粒音掺入小口圆筒形专用 容器内中间酒 6搅拌均匀作浸溶，尽量>¾ ^酒加满到容器肩口小部、在液面放置内 ^ 的圆形漂浮盖、 圆形盖上面贴覆 圓塑料膜完善阻隔空气, 力 n有密封内垫的夕卜盖同时向盖内充氮气、 置 24 ~ 72小时 使浸溶充分完成，让万寿菊内所含的生物^ ^化剂营养成分充分溶解 中间酒 6，浸溶完 用中空纤 维超滤膜 i±¾装置、 滤除万寿菊 #*立已¾#生物 化剂营养成分 ^的^查，得澄清的半成品酒； 然 后添加辅料： D~-异抗坏血酸钠 0. 3〜1份、 易溶性钾 0. 1〜0. 2份、 易溶性硒 0. 00001〜0. 00002份， 搅 吏其充分溶解，浸溶和添加辅 过 量减少接触空气，蓝莓果 溶后的工序可在氮气密闭操 作台内进行； ； ft^由葡.萄酒厂调酒技师品尝后依据口感、和企 J !†保健葡萄酒口味设计技术要求， 因地 制宜选择添加辅料中调味品类适当， 修正由于植物主原料浸溶及添加辅料后、 带进酒内不悦口的余味， 使成品酒口感风。½Sij企业对保健葡萄酒口味设计技术妻求，用 1人份深色小酒瓶 注成品保健葡萄酒 近瓶口、 在瓶口内 氮气同时封^ A , 包装， 打印保质日期出厂； After the investigation, the intermediate wine 3 was clarified; then the ground was crushed with the grounded samba fruit, and the smashed into a super-fine sauce with a particle diameter of less than 1.5 squirting with a volatile liquid nitrogen, - i1⁄2 will be mulberry super fine 4 The sauce is mixed into a small-mouth cylindrical special container. The middle wine 3 township is uniformly dipped-dissolved, as far as possible; 3⁄4 ^ wine is filled up to the small part of the shoulder of the container, in the liquid surface; ^ inside ^ Se^" circular floating cover, The round cover is covered with i±3⁄4 round plastic film to complete the barrier air. The outer cover with the sealed inner pad is placed for 24 - 72 hours to fully complete the leaching solution, so that the nutrients contained in the mulberry fruit are fully formed. Dissolve into the middle wine 3, after the completion of the leaching, use the hollow fiber ultrafiltration membrane filtration device, filter out the mulberry fruit 4, and check the nutrients of the dissolved food, and obtain the clarified intermediate wine 4; The grape seeds are ground into fine powder, crushed into ultrafine particles with a particle diameter of less than 15 μm by using a volatile liquid nitrogen gas, and the grape seed ultrafine particles are quickly mixed into a small-mouth cylindrical special container, and the mixture is uniformly stirred for soaking. Try to add 3⁄4 ^ wine to the small part of the shoulder of the container, in the liquid surface ^ ge ^ round drift The cover and the round cover are covered with a round plastic film to perfect the barrier air. The outer cover of the sealed inner cushion is placed for 24 to 72 hours to fully complete the soaking, so that the nutrients of the biochemical agent in the grape seed are Fully dissolved into the intermediate wine 4, after the completion of the leaching, the hollow fiber ultrafiltration membrane filtration device is used to filter out the slag after the grape seed microparticles have dissolved the biological anti-ammonia agent nutrient component, and the clarified intermediate wine 5 is obtained; The shredded 4 bar blueberry fruit is ground into a fine dipping sauce, crushed with a volatile liquid nitrogen 3⁄4 into a particle diameter less than 15 «Super fine ^ sauce, back" 1 tree hits the nitrogen ^ Continued reuse, the blueberry fruit super fine m ^ The sauce is mixed into the small-mouth cylindrical special container. The middle wine 5 is stirred evenly for soaking, as far as possible; the wine is filled up to the small part of the shoulder of the container, and the circular floating cover is placed in the liquid surface, and the round cover is attached to the it3⁄4 The round plastic film is perfect for blocking the air, and the outer cover of the inner cushion is sealed, and the cover is filled with nitrogen gas for 24 to 72 hours to fully complete the immersion, so that the nutrients contained in the blueberry fruit are fully dissolved. Wine 5, hollow fiber ultrafiltration-membrane filtration device after completion of leaching The slag residue after the blueberry fruit microparticles have been dissolved and the nutrient component of the food is extracted, and the clarified intermediate wine 6 is obtained; finally, the marigold is ground into a fine sauce by a grinder, and pulverized into particles by a nitrogen stream of a volatile liquid. Ultra-fine particle sauce with a diameter of less than 15 microns, recycled and collided with nitrogen for subsequent reuse, quickly blending the marigold ultra-fine particle sound into a small-mouth cylindrical special container. The mixture is stirred and evenly soaked. Try to be >3⁄4 ^ wine Fill the small floating part of the shoulder of the container, the circular floating cover placed inside the liquid surface, and the round plastic cover to cover the round plastic film to improve the blocking air. The force n has a sealed inner cushion and simultaneously fills the cover with nitrogen. Set for 24 ~ 72 hours to complete the leaching solution, so that the nutrients contained in the marigold contain the nutrients fully dissolved in the middle wine 6, soaked in hollow fiber ultrafiltration membrane i±3⁄4 device, filter marigold #份份份, The soluble organic potassium is 0. 1~0. 2 parts, Easily soluble selenium 0. 00001~0. 00002 parts, stir it fully dissolved, soaked And the addition of auxiliary excess to reduce the contact air, the process of blueberry fruit soluble can be carried out in a nitrogen sealed operation console; ft ^ by the Portuguese winery bartender tasting taste based on taste, and enterprise J! † health wine taste design technology Requirement, according to local conditions, choose to add the seasonings in the excipients properly, and correct the aftertaste of the finished wine due to the infiltration of the main raw materials of the plant and the addition of excipients. 1⁄2Sij enterprise seeks health care wine taste design technology, use one person dark bottle to note finished health wine near bottle mouth, in the mouth of the bottle nitrogen seal at the same time, packaging, print shelf life date;
此酒 顾视力^户高级的中老年型植物天然生物»化剂营 强保健葡萄酒，较好实现了本发 明原设计策划中级目标， 常饮能很好的清除活性氧和自由基、显著的预防改善各种老年病 Ϊ预防血栓冠 心病脑中风、增强免疫强壮身体明显防衰老、预防癌生成和 ^多、 iLiL脂褐盾老年斑养類 ^夫、 降 ^l 益糖尿病,.尤 艮好的保护眼睛视力、预防改善老年性视网膜微动^更化^ 晶状体退化，适宜中 老年生活质量要求高的知识型 功人士、作植物天然生物 化剂营 强保健葡萄酒， 面向生活优 裕的中老 ^。识型^ ^功人士宣传推广销售，代替顶级啤酒顶级白酒'高档" ^葡萄酒饮用， ^减少多 种中老年病尤其中老年视力退化发病率、提高生存质量延长平均寿命。  This wine is a high-quality middle-aged and old-fashioned plant natural bio-chemical agent, which is a good health care wine. It is better to achieve the intermediate design goal of the original design of the present invention. Regular drinking can remove active oxygen and free radicals, and significant prevention. Improve various senile diseases, prevent thrombosis, coronary heart disease, stroke, enhance immunity, strengthen the body, obviously prevent aging, prevent cancer, and prevent more, iLiL, fat brown shield, senile plaque, phlegm, lowering, and benefiting diabetes. Eye vision, prevention and improvement of senile retinal micromotion ^ more ^ lens degeneration, suitable for middle-aged and elderly people with high quality of life knowledge, as a plant natural biochemical camping strong health wine, for the elderly living in the elderly ^.识 ^ ^ ^ 功 功 功 功 功 功 功 功 功 功 功 功 功 功 功 功 功 功 功 功 功 功 功 功 功 功 功 功 功 功 功 功 功 功 功 功 功 功 功 功 功 功 功 功

Claims

权利 要求 书 Claim
1. 前序部分: 本发明的 ^¾名称是: ~植物天然生物 ^化剂营 ^强保健葡萄酒  1. Preamble: The ^3⁄4 name of the present invention is: ~ Plant Natural Biochemical Agent Camp ^ Strong Health Wine
本发明是国家知识产 2010年底审结、 2011年初授 ϋ本申请人高思（系中国发明切会会员、 中华中医药学会会员）， 专利号为 KZL200510120861. 42的「0PC营养增强葡萄酒」发明专利， 为降^ ^ 本简化生产工艺流程、'以便福祉惠及更广大消费者， 技术上升鈒换代的第二代专利申请；  The invention is a national intellectual property concluded at the end of 2010, and in early 2011, the applicant is awarded the invention patent of "0PC nutrition-enhanced wine" with the patent number KZL200510120861. 42 by the applicant Gao Si (a member of the Chinese invention association and a member of the Chinese Medicine Association). In order to reduce the production process, the second generation patent application for the technology upgrade and replacement for the benefit of the welfare and the wider consumers;
生命科学家长期研究发现，人体内产生的活性氧和自由基在细 ^织内的氧化伤害作用，是促使 衰老和发生 100多种疾病的原因： 人的每个细胞每天可受到 1千 ~ 1万次自由基的攻击， 细胞 ϋ¾ι 受到活 ' 、 自由基的氧^ ^迫，使构成细 织的^ t物盾， 如脂质、糖类、 蛋白质、 脱 # 亥糖核酸 Long-term research by life scientists has found that the oxidative damage of reactive oxygen species and free radicals produced in the human body is the cause of aging and the occurrence of more than 100 diseases: every cell of humans can receive 10,000 to 10,000 per day. The attack of the secondary free radicals, the cells 受到3⁄4ι are subjected to the oxygen of the living, free radicals, so that the constituents of the fine weave, such as lipids, sugars, proteins, de-# hexacleic acid
DNA等所有的大 物质， 氧化^ I， 引起变性、 交联、 断裂等氧化伤害， 进而导致细^ ^构 和功能的破坏，以及^ ^组织的损伤和器官的病变；尽管生物体内有各种各样的抗氧化物对活性氧进行 阻断， 但当这种阻断作用不充分时， （如患病、 因、 衰老、 心理压力）活性氧和自由基的产生和消除 之间的平 «会丧失， 氧化伤害就会 All large substances such as DNA, oxidized, cause oxidative damage such as degeneration, cross-linking, and breakage, which leads to damage to the structure and function of the structure, as well as damage to the tissues and lesions of the organs; although there are various kinds of organisms Various antioxidants block the reactive oxygen species, but when this blocking effect is insufficient, (such as disease, cause, aging, psychological stress) between the generation and elimination of reactive oxygen species and free radicals « Will lose, oxidative damage will
对人眼视网膜黄斑区和晶状体科研证明：叶黄素的生理作用，主要是抗氧化作用和紫外线的滤光剂， 对视网膜黄斑区由紫外线诱发的氧化作用有■!氐抗能力； 叶黄素和玉米黄质 ^^择 ^目^黄斑 区， 阻止紫外线产生的单线态氧对黄斑区的伤害， 它们通过猝灭单线态氧以抑制自由基生成，保护和预 防视网膜细胞中多不饱和脂肪酸的氧化变性作用，预防老年 |±黄斑变性、白内障等最^致失明的眼病； 玉米黄质与叶黄素总是伴生存在， 二者缺乏时易引起黄斑退化和视力模糊， 求晶状体中蛋白的氧^^ 白内障形成过程中 ¾ 重 乍用， 而玉米黄质^ H H"能预防 ^晶状体中蛋白和脂质氧化，从而^氐 老年性白内障发生， 现代对眼球的研究集中在叶黄素和玉米黄质上； 美国国家食品和药品监督管理局 Studies on the macular area and lens of the human eye have shown that the physiological effects of lutein are mainly antioxidants and UV filters, and the UV-induced oxidation of the macular area of the retina has ■ 氐 resistance; lutein and corn The jaundice ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ Role, prevention of age | ± macular degeneration, cataracts and other most blind eye diseases; zeaxanthin and lutein always accompany survival, when the lack of both easily lead to macular degeneration and blurred vision, seeking oxygen in the lens protein ^ ^ During the formation of cataract, 3⁄4 reuse, while zeaxanthin^HH" can prevent the oxidation of proteins and lipids in the lens, thus causing senile cataracts. Modern research on the eyeball focuses on lutein and zeaxanthin; National Food and Drug Administration
FDA、 已建议美国 65岁以上的老 每天补充叶黄素和玉米黄盾各 0mg， 预防老年视力退化、 进而发展 盲的眼病； The FDA has recommended that the United States over the age of 65 should be supplemented with 0 mg of lutein and corn yellow shield every day to prevent the deterioration of vision in the elderly and to develop blind eye diseases;
由蓝莓和欧洲^提取的花 苷在眼科临床中用于夜盲症和糖尿病视网膜症的治疗：视紫 是 视网膜视觉细胞的感^^质， 当视紫 «受到 网膜的刺激时，可于瞬间分解，并将该化学变化 传送到脑部视觉中枢， 因而产生 "可见物"， 视紫红质处于暗处时可自然再合成， 而由蓝莓和欧洲越橘 提取的花^ ~苷可^&¾紫^ 在暗处的 ^成，提高视网膜对光的感受性；花 "fr :苷能使夜间视力增 强， 在昏暗弱光奈件下， 使视力提早适应； 相反情况下， 在亮光刺激下所造成的瞬间晃眼视力低下， 越 橘提取物能缩短视力的 时间； 在西欧有售供防 j ¾ 的蓝莓汁口 在美国蓝莓和 Είΰ^ 花 青素苷的建议摄入量为每天 180 ~ 215mg;  The anthocyanins extracted from blueberries and Europeans are used in the ophthalmology clinic for the treatment of night blindness and diabetic retinopathy: viscera is the sensory quality of retinal visual cells, which can be decomposed instantaneously when stimulated by the omentum. And the chemical change is transmitted to the visual center of the brain, thus producing a "visible matter", which can be naturally re-synthesized when the rhodopsin is in the dark, and the flower extracted from the blueberry and the European bilberry can be ^^3⁄4 purple^ In the dark, the retinal is sensitive to light; the flower "fr: glycoside can enhance night vision, and under the dim light, the vision is adjusted early; in the opposite case, the moment caused by the light stimulus Dizzy eyesight, Bilberry extract can shorten the time of vision; Blueberry juice is available in Western Europe for prevention of blueberry juice in the United States Blueberry and Είΰ^ Anthocyanin recommended intake of 180 ~ 215mg per day;
综上所述， 为加强防御系统， 促进适应功能， 就有必要： 从体外 4卜充 ^具有抗氧化能力的物质， 包括^ 化食品和药品， 或自由基捕捉型抗氧化物； 食品中的部分抗氧化成分， 如： 维生素 Ε、 维 生素 C、 类胡萝卜素， 植物多盼类， 如： 黄 tt^、 花 苷、 没食子酸衍生物、 类、 迷迭 香酚类、 鼠 酚类等， 金属螯合剂（P 低可变价金属的活性)， 如： 植酸、 柠檬酸、 磷脂、 «酸等， 抗氧 Λ@的构成因子如¾、 钾、 锌、 铜、 锰、 维生素 B2等；  In summary, in order to strengthen the defense system and promote the adaptive function, it is necessary to: • Incorporate substances with antioxidant capacity from the body, including foods and medicines, or free radical trapping antioxidants; Some antioxidants, such as: vitamins, vitamins C, carotenoids, plant-like products, such as: yellow tt^, anthocyanins, gallic acid derivatives, classes, rosemary phenols, phenols, etc., metals Chelating agents (P activities of low variable valence metals), such as: phytic acid, citric acid, phospholipids, «acids, etc., constituents of antioxidants such as 3⁄4, potassium, zinc, copper, manganese, vitamin B2, etc.;
2008年 1月 25日国家中医药管 ¾¾、 在北京钓鱼台召开【治未病】大会， 义决定： "从 2008年 起在全国实施【治未病】健康工程， 发挥中医在预防、 保健、 养生、 领域的作用"； 本发明就是响 应国家这一号召：应用发达国家日益 i¾亍的增强营 充食品、预防人体衰 疾病过早;^的成 熟科学技术，设计成现代化、科技型葡萄酿酒工业产品， 发明目的向全社会提^ ·大类、 包^午多不同 子产品， 植物天然生物抗氧化剂营养增强保健葡萄酒；  On January 25, 2008, the National Traditional Chinese Medicine Administration held a meeting on the prevention of illness in Beijing Diaoyutai. The decision was made: "From 2008 onwards, the implementation of the "treatment of disease" health project, the use of Chinese medicine in prevention, health care, health care The role of the field"; The invention is in response to the call of the state: the application of developed countries to increase the burden of food, prevention of human body disease too early; ^ mature science and technology, designed into a modern, scientific and technological grape wine industry products The purpose of the invention is to provide the whole society with a large class, a package of different sub-products, and a plant natural bio-antioxidant nutrition-enhancing health care wine;
特征部分： 为实现上述设定的目标， 本发明查阅专业工具书、 国外抗氧化营养补充食品技术资料， 结 合国情考虑国民消费水平， 特别设计出可以大幅度 产^^的、 第> ^专利简化的生产工艺¾¾¾ 本发明具有 5大核心技树征是： Characteristic part: In order to achieve the above-mentioned set goals, the present invention consults the professional reference books, foreign anti-oxidation nutritional supplement food technical materials, and considers the national consumption level according to the national conditions, and specially designs a product that can be produced in a large amount. Production Process 3⁄43⁄43⁄4 The invention has five core technology trees:
① 省略第一代专利釆用的二氧化碳和乙醇混合溶剂超临界萃取、 反渗透膜透析分离不同成分、 减压沸 腾法获取结晶粉末、 这三道高成本提^ 序， 仍然保留用挥发液氮气¾^撞法、将原料都粉碎成颗粒直 径小于 15 «的超细 料中含有的天然生物抗氧化成分易于溶出提取； 后续«直接由葡萄 酒（乙醇 7 释液）作提 剂的浸溶法提 ^JL艺， 用中空纤维超滤膜过滤装置、 滤除浸溶； ¾ ^酒浆中 生物抗氧化成分溶磬后的原料微粒乏渣， 此工艺可以大幅度降低生产成本，有利于植物天然生物抗氧化 权 禾 ί 要 求 书 . 1 Omit the first generation of patented carbon dioxide and ethanol mixed solvent supercritical extraction, reverse osmosis membrane dialysis separation of different components, vacuum boiling method to obtain crystalline powder, these three high cost extraction, still retain the volatile liquid nitrogen 3⁄4 ^Bumping method, crushing raw materials into particles with a diameter less than 15 «The natural biological antioxidants contained in the ultrafine material are easy to be extracted and extracted; the subsequent « directly by wine (ethanol 7 release) as a extracting agent for extraction JL Yi, using hollow fiber ultrafiltration membrane filtration device, filtering and leaching; 3⁄4 ^ the antibacterial component of the wine slurry is dissolved in the raw material particles, the process can greatly reduce the production cost, and is beneficial to the plant natural biological antioxidant Quanhe ί request.
剂营 强保健葡萄酒推广普及； 唯遗憾是难分离植物原料溶出的复杂成分、 可能影响产品酒的口味， 但却可 通过有丰富实践经验的多种工艺方法进行改善， 及调酒技师用辅料调配产品酒的口,味来弥补；It is unfortunate that it is difficult to separate the complex ingredients of plant material dissolution, which may affect the taste of the product wine, but it can be improved through a variety of techniques with rich practical experience, and the blending technicians use the auxiliary materials. The mouth of the product wine, the taste to make up;
② 在多种植物主原料需要浸 取时， 已经溶入葡萄酒内的生物^ A化剂营 ^Τ«<分、 难免部分沾 附在原料微粒上，尤其松树皮微粒多孔隙、难免沾附更多营养有效成分，在后续滤除浸溶混合酒浆中、生 物抗氧化成分錄后的原料^ ίϊ 奎工序时， 沾附在原料律 上的营 分、 因难以回收与乏 渣同丢弃浪费了；各种植物主原料的 投料量有多有少,所产生的原料嫩 查 目差甚多，沾附在各 种原料 上、被丢弃的营^ Τ¾Λ分 目差甚多， ¾JL各种植物主原料的 ^相差较大,投料量少 而 的植物主原料浸溶在酒内的营 分、 沾附在投料量大而廉价的原料 #ϋ 查上同被丢弃， 岂不太浪费了？为提高资源利用率，本发明确定了分 Φ ^排序浸溶提 工序：投 最大最廉价的生苹2 When the main raw materials of various plants need to be leached, the bio-A chemical agent that has been dissolved into the wine will be attached to the raw material particles, especially the pine bark particles are porous and inevitably adhered. The multi-nutrient active ingredient is used in the subsequent filtration of the immersed mixed liquor and the raw material of the bio-antioxidant component, and the camping on the raw material law is wasteful due to difficulty in recycling and slag; The amount of raw materials of various plants is relatively small, and the raw materials produced are very different. The number of raw materials that are attached to various raw materials and discarded is very different. 3⁄4JL is the main raw material of various plants. The difference between the ^ and the amount of the plant is small, and the main raw material of the plant is soaked in the wine, and it is attached to the raw material with a large amount of material and is cheap to be discarded. Is it not wasted? In order to improve resource utilization, the present invention determines a sub-Φ ^ sorting extraction process: the largest and cheapest raw apple
¾ ^碎过 30 ~ 100微米孔径细滤网、免液氮对撞第 1位浸溶提取完滤除乏渣，投料量大又多孔隙的松树 皮微粒第 2位浸溶提取完滤除乏渣,投料量较大又廉价的橙内皮微粒第 3位浸溶提取完滤除乏渣,投料量 较大又廉价的葡萄皮 第 4 ^¾¾¾取完滤除^ i查，投 适中不廉价的桑椹果 第 5位浸 是取 完滤除乏渣,投料量少廉价的葡萄籽微粒第 ό位浸溶提取完滤除乏渣，投料量中价较贵的欧越橘果微粒第 7位浸溶提取完滤除乏渣,投料量中价贵的蓝莓鲜果微粒第 8位浸溶提取完滤除乏渣,投申 |量较少价贵的 万寿菊# ^第 9位浸 取完滤除 查,照 jtt 序浸溶食 高植物主原料中有 分收得利用率；3⁄4 ^ broken through 30 ~ 100 micron pore fine filter, liquid-free nitrogen collision first position soaking extraction after filtering out the slag, feeding and large amount of porous pine bark particles in the second position of the extraction and filtration The slag, the third and the lowest amount of orange endothelium particles are extracted and filtered to remove the slag. The grape skin with a large amount of material and cheap is 4^3⁄43⁄43⁄4, and the filter is removed. The fifth immersion of mulberry fruit is taken after filtering out the slag, and the amount of the grape seed particles is less than that of the cheaper seeds. The leaching solution is used to extract the slag, and the amount of the orange granules is relatively high. After the extraction and filtration, the slag is filtered out, and the amount of the blueberry fresh fruit particles in the middle of the dosage is extracted in the 8th position. After the extraction, the slag is removed, and the amount of marigold is less expensive. ^ ^ 9th leaching and filtration Check, according to the jtt order soaked in high-plant main raw materials, the utilization rate is divided;
③ 天然生物^^化剂营 i 强保健葡萄酒、 比传统葡萄酒更容易被空气中氧气氧化， 使保健酒内生物 化剂的丰富有 分因氧化而^：， 因 加工和储存过程中、应当尽量减少接触空 ¾fL气的时间 和 本发明采取的措 自挥发液氮气树撞法将原料 细難时刻起， 紧凑 ^续 生产工艺流程， 至产品出厂封装的全过程、尽量减少接触空气的时间和积会： 原料超细微粒掺入基础酒 内浸 取工序， 容器要选用上部肩口收缩小的、 小口圆筒形专用容器留置混合酒浆浸 取， 尽量混 溶酒加注满到达容器肩口收小部位，使混溶酒液面接触空气面积减小， 并在液面放置比容器肩口内直径 略小、 内 的圆形漂浮盖， 圆形盖上面贴覆更大直径、 圓塑料膜完善阻隔空气， 千方百计阻隔 «酒浆与空气的直 触， 容器口上再加有密封内垫的外盖， 昂贵原料浸溶过程可充氮气至夕卜盖内、 彻底隔绝空气， 将液氮气流 ^撞工序、挥发用过的氮气收集来再次利用； 出厂包装不宜使用大瓶， 应选 用 1次能饮完的 100ml ~ 500ml 1人份深色小酒瓶， 将酒注满近瓶口、 瓶内少留空气， 高品级的昂 保健酒、 '可以充氮^封«; 在酒内添加可吸 M ^氧气的、 保鲜辅料成分 EH "异抗坏血酸钠；3 Natural biochemicals, strong health wines, are more easily oxidized by oxygen in the air than traditional wines, so that the richness of bio-environment in health wines is oxidized. ^: Due to processing and storage, it should be Reducing the time of contact with air and 3⁄4fL of gas and the method adopted by the present invention from the volatile liquid nitrogen tree collision method, the raw materials are difficult to start, the production process is continued, the whole process of product packaging is completed, and the time and product of contact with air are minimized. Will: The raw material ultrafine particles are mixed into the basic wine leaching process. The container should be immersed in a small-mouth cylindrical special container with a small shoulder shrinkage, and the mixed liquor should be filled as much as possible to reach the small part of the container shoulder. The area of the mixed liquor is reduced in contact with the air area, and the liquid surface is placed slightly smaller than the inner diameter of the shoulder of the container, and the circular floating cover is inside. The circular cover is covered with a larger diameter, and the round plastic film is perfect to block the air, and every possible way Blocking the direct contact between the wine and the air, the outer cover of the sealed inner pad is added to the mouth of the container, and the expensive raw material is soaked in the process to fill the nitrogen into the cover. Thoroughly isolate the air, collect the liquid nitrogen gas stream, and use the volatilized nitrogen gas to collect it again. It is not advisable to use a large bottle in the factory packaging. It should be used once to drink 100ml ~ 500ml 1 person dark bottle. Fill the bottle near the bottle, leave less air in the bottle, high-grade Angian health wine, 'can be filled with nitrogen ^ seal«; add M ^ oxygen in the wine, fresh ingredients, EH "sodium erythorbate;
④在天然生物 ^化剂的丰富成分中， 合度的小^^量^ A化物质， 越容易通过身体内最微 小的血管进入傢视网膜、 眼晶状体这样的重要组织内部清除活性氧及自由基， 防止构成细胞的各种物质 氧化变性， 因 Jtt^弥足 ^"； 在保健酒长期储存过程中， 低聚合度小分子量的抗氧化物质之间、 会緩 慢聚合成较高聚合度较大分子量的抗氧化物质， 这样就难以通过最微小血管进入细胞内部、使得保健酒 抗氧化效能降低； 因此除了低温 、尽量减慢酒内已溶解的低 ¾A分间聚 率外， 天然生物^ L化 剂营养增强保健葡萄酒应当建立 期制度,提倡^新加工出厂保存^ S的天然生物 化剂营养增(4) In the rich components of the natural biochemical agent, the smaller the amount of the compound, the easier it is to remove the active oxygen and free radicals from the important tissues such as the retina and the lens of the eye through the tiny blood vessels in the body. Prevents the oxidative degeneration of various substances constituting cells, because Jtt^ is filled with ""; during the long-term storage of health wine, low-polymerization of small molecular weight antioxidants will slowly polymerize into higher polymerization degree and larger molecular weight. Antioxidant substances, it is difficult to enter the inside of the cell through the tiny blood vessels, so that the antioxidant capacity of the health wine is reduced; therefore, in addition to low temperature, as far as possible to slow down the low 3⁄4A segregation rate in the wine, the natural biochemical agent Enhance the health care wine should establish a system of period, and promote the new processing of the natural biochemical agent
？虽保健葡萄酒； 第一代专利申请本发明人提出 i l—理念， 斤颖性和创造性没有引起审查员足够 重视、.反而指 H±删除， 本发明再次详述强调提出这一创新型理念， 望引起专利局和审查员重视；? Although the health care wine; the first generation of patent application, the inventor proposed il-the concept, the charm and creativity did not cause the examiner to pay enough attention, but instead referred to H±delete, the present invention again elaborated to put forward this innovative concept, hope Arouse the attention of patent offices and examiners;
⑤本发明精心选择出 9种# 的植物主原料、 和 4种辅料， 注重 滅能同时也^ 原 廉 易获， 它们的名称、 使用投料量、 选料时对质量的技术要求、 所含有的抗氧化物质、 抗氧化效能概述、 体内生理功能、 保健医疗作用， 简 列如下： 5 The invention carefully selects 9 kinds of plant main raw materials and 4 kinds of excipients, paying attention to the elimination of energy and also the original and cheap, their names, the amount of materials used, the technical requirements for quality when selecting materials, and the Antioxidant substances, an overview of antioxidant efficacy, physiological functions in the body, and health care functions are as follows:
紫皮葡萄的籽 2〜10份（为酿酒压榨葡萄汁后未参加 酵的新鲜葡萄籽， 含有丰富的多酚类物质、 约占整个葡萄中 00%, 主要有类黄酮物质、 儿茶素类、 27种寡聚原花青素即 0PC, 葡萄籽提取物主要 功能是很强的抗氧化能力优于 VC和 VE、 消除活性氧和自由基、 抑制脂质过氧化、 阻止消化 ii†胆固 醇吸收调节血脂、提高微小血管弹 f生而降血压、抑肿瘤抗辐射、抑黑色素美容、改 ·!视力、调节免疫)， 深紫蓝色葡萄皮 5-25份（为酿酒压榨葡萄汁后未参加 Slit^L酵的新鲜葡萄皮,含有丰富的多酚类物质、 约占整个葡萄中 30%， 主要有低聚原花青素和花色素苷、 白藜芦醇， 其原花嘀 聚合度远高于葡萄籽 原花青素， 葡萄皮提取物主要功能是： 较强的抗氧化能力、提高抗诱变能力预防癌症、食品着色剂）， 新食科公树皮 6〜30份（为 20 ~ 30年树龄马尾松、 油妗、 落叶松， 选深棕红色带深裂^段、 砍伐採皮 权 禾 ί 要 求 书 2 to 10 parts of the seeds of the purple grape (the fresh grape seed that has not been fermented after the grape juice is pressed, is rich in polyphenols, accounting for 00% of the whole grape, mainly flavonoids, catechins 27 kinds of oligomeric proanthocyanidins are 0PC. The main function of grape seed extract is that it has stronger antioxidant capacity than VC and VE, eliminates reactive oxygen and free radicals, inhibits lipid peroxidation, prevents digestive † † cholesterol absorption and regulates blood lipids, Improve microvascular bombs and reduce blood pressure, inhibit tumor radiation, inhibit melanin beauty, change · vision, regulate immunity), dark purple blue grape skin 5-25 parts (not for Slit^L after wine press grape juice The fresh grape skin of yeast is rich in polyphenols, which accounts for about 30% of the whole grape. It mainly contains oligomeric proanthocyanidins and anthocyanins and resveratrol. The original flower buds have a much higher degree of polymerization than grape seed proanthocyanidins. The main functions of grape skin extract are: strong antioxidant capacity, improved anti-mutagenic ability to prevent cancer, food coloring agent), new food family bark 6 to 30 parts (for 20 to 30 years old tree masson pine, oil scorpion) Larch, Dark brown with a red segment ^ parted, cut mining skin 权禾ί request
48小时以内 树皮，含有由 2 - 12个单聚体组成的多聚体组分、 中国称碧萝芷： 包括原花青素 Bl、 原花青素 B6、 '原花青素 B7、 儿茶素、槲皮素、 氢槲皮素等 40树多 类物盾， 碧萝: £A强 化 剂、 消除自由基抗氧化能力是 VE的 50倍 VC的 20倍、 强于银杏叶提取物， 吸收紫外线消炎、增强免 疫系统能力、 ？丈善心血管病、 抗肿瘤），  Bark within 48 hours, containing a multimeric component consisting of 2 - 12 monomeres, known as Pycnogenol in China: including proanthocyanidin Bl, proanthocyanidin B6, 'proanthocyanidin B7, catechin, quercetin, hydroquinone More than 40 kinds of material shields such as pepisin, Pycnogenol: £A fortifier, eliminating free radical antioxidant capacity is 20 times that of VE 50 times VC, stronger than Ginkgo biloba extract, absorbing UV anti-inflammatory, strengthening immune system ability, ? Zhang Jian cardiovascular disease, anti-tumor),
未成熟生苹果 15〜60份（为摘取未成熟生苹果和收集风落苹果，含有抗氧化多臉类物质 10倍于成熟苹 果， 生苹果多鼢主 原花青素 Bl、 原花青素 B2、 缩合单宁等多聚体， 含绿原酸、 没食子酸、 香 豆酸、 儿茶素类、 槲皮素等单聚体， 含根皮苷、 芸香苷、 越橘色苷等糖苷， 皆有较强的 4¾氣化能力、 且多聚体^ ft化能力更强， 功能： 改善血脂和动脉硬^ ^旨数， 抗油脂氧化， P条黑色素及黄褐斑增白美 容， 预防龋齿、 抗肿瘤、 抗辐射、 抑制高血压、 实验动物寿命延长 36. 5 - 49. 9%、 抗衰老效^^ VE 高 18倍)，  15~60 parts of immature raw apples (for extracting immature raw apples and collecting wind-falling apples, containing antioxidant multi-faceted substances 10 times more mature apples, raw apples, more protoplasts, proanthocyanidins B2, condensed tannins, etc. Multimer, containing chlorogenic acid, gallic acid, coumaric acid, catechins, quercetin and other monomeric substances, containing glucosides such as phlorizin, rutin, cranberry, etc., all have strong 43⁄4 Gasification ability, and multi-body ftification ability, function: Improve blood lipids and arterial hardness ^ ^ number, anti-oxidation, P strip melanin and chloasma whitening beauty, prevent dental caries, anti-tumor, anti-radiation , inhibiting high blood pressure, prolonging the life span of experimental animals 36. 5 - 49. 9%, anti-aging effect ^ ^ VE 18 times higher)
橙内皮 5〜25份（为 ^^皮或柚皮及果内包着果囊的薄皮， 凡外果皮^ "薄去最外层苦皮、 其内层 白色内皮和包着果囊的薄皮，含有丰富的类黄酮物质，主要有橙皮苷、橙皮素、柚皮素、柚苷、柑苷， 类黄酮有一定抗氧化能力、 消除活性氧和自由基作用，抑制脂盾过氧化保护血管、抑制消化道溃疡）， 新鲜万寿菊 3〜15份（为盛开金盏花新采摘的花朵，主成分为叶^ ^酯，有 8种异构体的叶 最重要， 尚含玉米黄庸…等多种成分，叶黄素主要生理作用是抗氧化和紫外线滤光剂， 当视网膜黄斑区积聚足 够的叶黄素和玉米黄质时，通过猝灭紫外线产生的单线态氧以抑制黄斑区自由基生成、预防视网膜细 胞中多不饱和脂肪酸氧化变性,预防老年 黄斑变 ' 视力下降,缺乏时易引起黄斑退化械力模糊， 进而出现整视力退化、近视等症状； 它们还能预防 求晶状体中蛋白和脂质氧化、 ^氐白内障 Lt )， 桑椹子鲜果 4〜20份（为桑科植物桑的成熟果穂、以深紫黑色最优，含花青素苷类、类胡萝卜素、芦丁、 维生素 A、 Bl、 C. B2、 不饱和脂肪酸、 游离酸，有消除自由基抗氧化能力， 阻止脂质过氧化脂褐质生 成； 中医自古入药， 功效： 补血滋阴、 生津润燥、 养颜乌发、 增强机体免疫、 强壮抗衰老、 降血糖， 治疗： 色斑沉着、 朋鈇粗 面容憔悴、视力■目暗、 易疲倦乏力、 腰膝酸软、 贫血、 糖尿病）， 蓝莓鲜果 4〜20份（为多年生小灌木蓝莓成熟鲜果、最 «北 种叫山桑子质量优于美国原品种， 引种 拿大美国北部， 蓝莓成 25种花 苷、 多紛类和类黄酮物质， 是水 ¾ ^菜中 ΐΑ化成 ^：丰富的，有很强清除自 基作用，抑制血小板凝固，预防 jfcf 成和视网; ¾«J»f ^心脏^, 抗癌、 衰老' i m rn ^i ^^增强视力； 蓝莓和 Εί^¾提取的花 苷 用于夜 盲 尿病视网膜 疗， 能使夜间视力增强被英空军二战夜航 、在昏暗弱光下使视力提早适 应，促进视紫红质在暗处再合成，提高视网膜对光感受性，对眼睛疲劳的调整能力有良好改善作用）， 5~25 parts of orange endothelium (for ^^ skin or pomelo peel and fruit skin with thin skin covered with fruit sac, where exocarp ^" thin to the outermost bitter skin, its inner white endothelium and thin skin covered with fruit sac, containing Rich flavonoids, mainly hesperidin, hesperetin, naringenin, naringin, citrus, flavonoids have certain antioxidant capacity, eliminate active oxygen and free radicals, inhibit lipid shield peroxidation and protect blood vessels, Inhibition of digestive ulcers, fresh marigold 3 to 15 servings (newly picked flowers of blooming calendula, the main component is leaf ^ ^ ester, leaves with 8 isomers are most important, still contain corn Huang Yong...etc A variety of ingredients, the main physiological role of lutein is antioxidant and UV filter, when the macular area of the retina accumulates enough lutein and zeaxanthin, by killing the singlet oxygen produced by ultraviolet light to inhibit the formation of free radicals in the macular area, Prevention of oxidative degeneration of polyunsaturated fatty acids in retinal cells, prevention of age-related macular degeneration - decreased visual acuity, lack of autophagic deterioration of macular degeneration, and consequent deterioration of vision, myopia and other symptoms; they can also prevent lensing White and lipid oxidation, 氐 white cataract Lt), fresh fruit of mulberry seed 4~20 parts (for mature fruit of mulberry plant mulberry, best for deep purple black, containing anthocyanin, carotenoid, rutin, vitamin A, Bl, C. B2, unsaturated fatty acids, free acid, have the ability to eliminate free radicals and antioxidants, prevent lipid peroxidation, lipofuscin formation; Chinese medicine has been used since ancient times, efficacy: blood and nourishing yin, Shengjin Runzao, Yangyanwufa Enhance immunity, strengthen anti-aging, lower blood sugar, treatment: pigmentation, thick face, vision, darkness, fatigue, weakness, waist and knees, anemia, diabetes, 4 to 20 servings of fresh blueberries Perennial small shrub blueberry ripe fresh fruit, the most «Northern species called mulberry fruit is better than the original American variety, introduced to the north of the United States, blueberry into 25 kinds of anthocyanins, many species and flavonoids, is water 3⁄4 ^ dishes in the sputum into ^ : Rich, has a strong clearance from the base, inhibits platelet coagulation, prevents jfcf into and visual network; 3⁄4 «J»f ^ heart ^, anti-cancer, aging ' im rn ^i ^^ enhances vision; blueberry and Εί^3⁄4 extracted anthocyanin for night blindness retinopathy, can enhance night vision enhancement by the British Air Force in the second night of the World War II, in the dim light to make the vision adapt early, promote rhodopsin re-synthesis in the dark, improve the retina Photoreceptive, which has a good effect on the adjustment of eye fatigue),
..欧越橘鲜果 4〜20份（为欧洲品种越橘成熟鲜果， 富含保护和明显提高视力功能最好的花青素苷类， 能 保护毛细血管， 细 3fc#生，增强对黑 Β 低亮度适应能力，能改械间视觉、减轻视觉 ， 在亮光剌激造成的暂时视力低下、越橘提取物能缩短视力恢复时间， 1965年^洲用作眼睛保健品）； 辅料有： 异抗坏血酸钠 0. 3〜1份（即异维生素 C钠， 是绿色高效抗氧化保鲜剂， 溶»态下比 维生素 C稳定而不易被破坏， 进 体后可以部分地转化成维生素 C )， .. Bilberry fresh fruit 4~20 parts (for the European varieties of bilberry mature fresh fruit, rich in protection and obviously improve the visual function of the best anthocyanins, can protect capillaries, fine 3fc# raw, enhance the black scorpion Low-light adaptability, can change vision between vision, reduce vision, temporary vision loss caused by bright light, and cranberry extract can shorten vision recovery time. In 1965, ^zhou was used as eye health care product); Excipients were: Isoascorbic acid Sodium 0. 3~1 parts (ie, different vitamin C sodium, is a green high-efficiency antioxidant preservative, which is stable and not easily destroyed after being dissolved in the form of vitamin C, and can be partially converted into vitamin C after entering the body).
易溶性钾 0. 1〜0. 2份（如葡萄糖酸钟、 杵檬酸钟、），  Easily soluble potassium 0. 1~0. 2 parts (such as gluconic acid clock, citric acid clock,),
易溶麵 0. 00001〜0. 00002份 (如硒曱聰酸），  Easy to dissolve surface 0. 00001~0. 00002 parts (such as selenium bismuth acid),
调味品类适当（如糖类、 蜂蜜、 甜味剂、 神檬酸， 苹果酸、 葡萄酒用香精…等)；  Suitable for condiments (such as sugar, honey, sweeteners, citric acid, malic acid, wine flavors, etc.);
每一种植物天然生物抗氧化剂营养增强保健葡萄酒具体子产品的共同特征 都由新 的红葡萄酒 作^ ftii酒， 由以上 9种植物主原材料中选 ^加营 强， 并酉 用适当辅料调口  Each of the plant's natural bio-antioxidants enhances the common characteristics of the specific sub-products of the health-care wine. The new red wine is used as the ftii wine, which is selected from the above 9 main raw materials, and is adjusted with appropriate excipients.
本文中出现的 文字符号术语的注解说明：  Annotated notes for literal symbol terms appearing in this article:
(1) . 每种原材料^数量的多少、 及其使用量可以浮动变化的范围、 都用重量份来表示， 简称为 " '； (1) The quantity of each raw material and the range in which it can be used for floating change are expressed in parts by weight, abbreviated as " ';
(2) . 重要的原料名称和技术专用名词术语、使用未经加粗的宋体字标示明确； 文内一般性叙述全都^ 楷体字， 以示区别， 着重的语句将字体加粗突显重要词句。 (2). The important raw material names and technical terminology are clearly marked with the use of bold characters in the Song Dynasty. The general narratives in the text are all ^ 楷 ,, to distinguish, and the emphasized sentences bold the font to highlight important words.
2. 如前发明内容中所说的植物天然生物抗氧化剂营养增强保健葡萄酒， 其特征是： 取新 ^i 好的红葡萄 酒 100 fH乍 酒， 植物主原料选用:.紫皮葡萄的籽 2〜10份； 原料清洗净、 风干表水， 用磨碎 巴葡 萄籽磨成细粉， 用挥发液氮气^^童粉碎成颗粒直^小于 15微米的超细微粒， 迅速将葡萄籽超细微粒 权 禾 |J 要 求 书 2. The plant natural bio-antioxidant nutrition-enhancing health wine as described in the foregoing invention is characterized in that: a new red wine 100 fH wine is taken, and the main raw material of the plant is selected: a seed of the purple grape 2~ 10 parts; cleaned raw materials, air-dried surface water, ground with finely ground grape seeds into fine powder, pulverized into ultrafine particles of particles less than 15 microns with volatile liquid nitrogen ^^ children, quickly put grape seed ultrafine particles 权禾|J Request
摻入小口圆筒形专用容器内 酒搅拌均匀作浸溶，尽量 ¾ ^酒加满到容器肩口小部、在液面^内松 Incorporate into a small-mouth cylindrical special container. Stir the wine evenly and dilute it. Try to add 3⁄4 ^ wine to the small part of the shoulder of the container.
. 合的.圃形漂浮盖、盟形盖上面贴覆过盈圆塑料膜完善阻隔空气， 加有密封内垫的外盖置 24 - 72小时 使浸溶充分完成， 让葡萄籽内所含的生物 4 ^化剂营养成分充分溶解 ¾Λ_¾Λί!酒，浸溶完 ^&用中空纤 维超滤膜过滤装置、滤«萄籽 已 »生物^ ft化剂营养成分 ^的 得澄清的半成品酒； 然 后添加辅料： D~异抗坏血酸钠 0. 3〜1份， 搅拌使其充分溶解， 浸溶和添加辅料全过程尽量减少接触空 气； 最后由葡萄酒厂调酒技师品尝后依据口感、 和企业对成品葡萄酒口味设计技术要求， 因地制宜选择 添加辅料中调味品类适当， 修正由于植物主原料浸溶及添加辅料后、 带进酒内不悦口的余味， 使成品酒 口感风味 iisij企业对成品葡萄酒口味设计技术要求， 用 1人份深色小酒瓶灌注成品营养葡萄酒近瓶口、 使瓶内尽量少留存空气封 包装， 打印保质曰期出厂; '此酒是 始、 最简单的葡萄原 ^M 加利用 营养酒， 仅迈出了本发明原设计策划第 1步， 只能算作¾始简单型的。 The 圃-shaped floating cover and the cover of the coal-shaped cover are covered with a plastic film to complete the barrier air. The outer cover with the sealed inner pad is placed for 24 - 72 hours to complete the leaching, so that the grape seed contains The bio-chemical compound is fully dissolved in the 3⁄4Λ_3⁄4Λί! wine, soaked in the finished product, and the clarified semi-finished wine of the hollow fiber ultrafiltration membrane filtration device, the filter, the filter, the nutrient component, and the clarified semi-finished wine; Excipients: D~ sodium erythorbate 0. 3~1 parts, stir to fully dissolve, soaking and adding auxiliary materials to minimize contact with air; finally, the winery technicians tasted according to the taste, and the taste of the finished wine According to the design requirements, it is appropriate to add the seasonings in the auxiliary materials according to local conditions. Correct the aftertaste of the main raw materials and the unpleasant taste brought into the wine after the main raw materials are soaked, so that the finished wine tastes the flavor of the iisij enterprise to the finished wine taste design technical requirements. Fill the finished bottle of nutritious wine with a bottle of dark wine for one person, so that the bottle is kept as little as possible in the bottle, and the print is guaranteed to be shipped from the factory; Wine is the beginning, the simplest grape original ^M plus the use of nutritional wine, only took the first step of the original design of the invention, can only be counted as a simple start.
3. 如前发明内容中所说的植物天然生物 4^化剂营 Jf强保健葡萄酒， 其特征是： 取新 g 好的红葡萄 酒 100份作基础酒， 植物主原料选用： 紫皮葡萄的籽 2〜10份、深紫蓝色葡萄皮 5〜25份； 原料分别清 洗净、 风干表氷， 先用磨碎 巴葡萄皮磨成果皮酱, .用挥发液氮气流对撞粉碎成颗粒直径小于 15 « 的超细 酱， iiii将葡萄皮超细 酱掺入小口圆筒形专用容器内 酒搅拌均匀作浸溶， 尽量>¾^ 酒加满到容器肩口小部、 在液面放置内 £<合的圆形漂浮盖阻隔空气， 加外盖置 24 ~ 72小时使浸溶充 分完成，让葡萄皮内所含的生物^ |L化剂营养成分充分溶解 ¾ *Λίί酒， 浸溶完 用中空纤维超滤膜 过滤装置、 滤«萄皮 ^bfe 已錄生物 化剂营养成分《的 查，得澄清的中间酒； 再用磨碎 葡萄籽磨成细 4分， 用挥发液氮气流对撞粉碎成颗粒直径小于 15微米的超细微粒， 迅速将葡萄籽超细微 粒掺入小口圆筒形专用容器内中间酒搅拌均匀作浸溶，尽量; ¾ ^酒加满到容器肩口小部、在液面; ^内 ^e ^的圆形漂浮盖、 圓形盖上面贴覆 圆塑料膜完善阻隔空气， 力。有密封内垫的外盖置 24 - 72小 时使浸溶充分完成，让葡萄籽内所含的生物^ |L化剂营养成分充分溶解€ 中间酒,浸溶完成后用中空 纤维超滤膜过滤-装置、 滤除葡萄籽微粒已溶罄生物抗氧化剂营养成分之后的乏渣， 得澄清的半成品酒； 然后添加辅料： 异抗坏血酸钠 0. 3〜1份， 搅 吏其充分溶解， 浸溶和添加辅料全过程尽量减少接触 空气； 由葡萄酒厂调酒技师品尝后依据口感、和企 l t十营养葡萄酒口味设计技术要求， 因地制宜选 择添加辅料中调味品类适当， 修正由于植物主原料浸溶及添加辅料后、 带进酒内不悦口的余味， 使成品 酒口感风味ii'j企业对营养葡萄酒口味设计技术要求,用 1人份深色小酒瓶 注成品营养葡萄酒近瓶口、 ^ fe内尽量少留存空气封feA， 包装， 打印保质日期出厂； 此酒是最简单、 ½价的葡萄原料资源完全 利用营养酒， 仅迈出了本发明原设计策划前 2步， 只能作最简单廉价型的全葡萄资源营养酒推广销售， 有一定消除自由基防病能力， 对国民 «比 " "¾啤酒和 当白酒好得多， 也比 " it葡萄酒要好。  3. As mentioned in the previous section, the plant natural bio-chemical agent Jf strong health wine, which is characterized by: Take 100 pieces of new g good red wine as the base wine, the main raw material of the plant: the seeds of the purple grape 2~10 parts, 5~25 parts of dark purple-blue grape skin; the raw materials are cleaned separately, air-dried with ice, firstly ground with a grinded grape skin, and the skin is pulverized by a nitrogen stream with a volatile liquid. Less than 15 « ultra-fine sauce, iiii blend the grape skin superfine sauce into a small-mouth cylindrical special container and stir it evenly. Try to add >3⁄4^ wine to the small part of the shoulder of the container and place it in the liquid surface. <The circular floating cover blocks the air, and the outer cover is placed for 24 to 72 hours to fully complete the soaking, so that the nutrients contained in the grape skin are fully dissolved. 3⁄4 *Λίί wine is fully dissolved. Hollow fiber ultrafiltration membrane filtration device, filter «liupi^bfe recorded biochemical nutrient composition", the clarified intermediate wine; then grinded grape seeds into fine 4 points, with a volatile liquid nitrogen flow collision Smash into ultrafine particles with a particle diameter of less than 15 microns. The grape seed ultrafine particles are mixed into a small-mouth cylindrical special container, and the mixture is uniformly stirred for soaking, as far as possible; 3⁄4 ^ wine is filled up to the small portion of the shoulder of the container, at the liquid surface; ^ a circular floating cover of ^e ^ The circular cover is covered with a round plastic film to completely block the air and force. The outer cover with the sealed inner pad is placed for 24 - 72 hours to fully complete the soaking, so that the nutrients contained in the grape seed are fully dissolved in the middle wine, and the hollow fiber ultrafiltration membrane is used after the dissolution. - The device, which removes the slag after the grape seed particles have dissolved the biological antioxidant nutrients, and obtains the clarified semi-finished wine; then adds the auxiliary material: sodium erythorbate 0. 3~1 parts, stirs it to dissolve fully, soaks and Adding excipients in the whole process to minimize contact with the air; according to the taste of the winery and the technical requirements of the enterprise, the selection of the seasonings in the accessories should be appropriate, and the correction of the main raw materials of the plant and the addition of excipients After, bring the aftertaste of the wine into the mouth, so that the taste of the finished wine flavor ii'j enterprises on the nutritional wine taste design technical requirements, with a small dark bottle for the finished product nutrition wine near the bottle mouth, ^ fe within the try Less air retention feA, packaging, print shelf life date; this wine is the simplest, 1⁄2 price of grape raw material resources to fully utilize nutritious wine, only The first two steps of the original design of the present invention can only be promoted and sold as the simplest and most inexpensive whole grape resource nutrition wine, and it has certain ability to eliminate free radical disease prevention. It is much better for the national «bi", "3⁄4 beer and white wine, Also better than "it wine."
4. 如前发明内容中所说的植物天然生物^^化剂营 Jf强保健葡萄酒， 其特征是： 取新 ί 好的红葡萄 酒 100份作 酒， 植物主原料选用： 紫皮葡萄的籽 2〜10份、深紫蓝色葡萄皮 5〜25份、細松树皮 6〜30份； 原料分别清洗净、 风干表水， 先用磨碎 树皮磨成细粉， 用挥发液氮气^ ¾†撞粉碎成颗 粒直径小于 15 «的超细 ^立， Μ_将松树皮超细 掺入小口圆筒形专用容器内 酒搅拌均匀作 浸溶，尽量混溶酒加满到容器肩口小部、在液面放置内松配合的圆形漂浮盖阻隔空气，加外盖置 24 - 72 小时使浸溶充分完成，让松树皮内所含的生物 化剂营养成分充分溶解 ¾ ί^酒，浸溶完成后用中 空纤维超滤膜过滤装置、滤除松树皮微粒已溶餐生物抗氣化剂营养成分之后的乏渣，得澄清的中间酒 1; 再用磨碎 *U巴葡萄 成果皮酱， 用挥发液氮气树撞粉碎成颗粒直径小于 15 的超细 立酱， 迅 速 «萄皮超细 酱掺入小口圆筒形专用容器内中间酒 1搅拌均匀作浸溶，尽量； 酒加满到容器肩 口小部、 在液面放置内松 的 H)形漂浮盖阻隔空气， 力。外盖置 24 - 72小时使浸溶充分完成， 让葡萄 皮内所含的生物^ L化剂营养成分充分溶解i^中间酒 1 , 浸溶完成后用中空纤维超滤膜过滤装置、 滤 除葡萄皮微粒已溶磬生物抗氧化剂营养成分之后的乏渣， 得澄清的中间酒 2; 后用磨碎枳 4巴葡萄籽磨成 细粉， 用挥发液氮气流 ^撞粉碎成颗粒直径小于 15微米的超细微粒， 迅速将葡萄籽超细微粒掺入小口 圆筒形专用容器内中间酒 2搅拌均匀作浸溶， 尽量¾ ^酒加满到容器肩口小部、在液面 内^ fie^的 圆形漂浮盖、 圆形盖上面贴覆 i±¾圆塑料膜完善阻隔空气， 加有密封内垫的外盖置 24 - 72小时使浸溶 充分完成， 让葡萄籽内所含的生物抗氣化剂营养成分充分溶解进入中间酒 2， 浸溶完成后用中空纤维超 权利 要、求 书 4. As mentioned in the previous section, the plant natural biochemical agent Jf strong health wine, which is characterized by: Take 100 pieces of new good red wine for wine, the main raw material of the plant: Seed of purple grape 2 ~10 parts, dark purple blue grape skin 5~25 parts, fine pine bark 6~30 parts; raw materials are cleaned separately, air dried surface water, first ground fine powder with ground bark, with volatile liquid nitrogen ^ 3⁄4 Smash and smash into ultra-fine granules with a particle diameter of less than 15 «, Μ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ Place a loose floating cover on the liquid surface to block the air, and add the outer cover for 24-72 hours to fully complete the soaking, so that the nutrient content of the biochemical contained in the pine bark is fully dissolved. After completion, the hollow fiber ultrafiltration membrane filtration device is used to filter out the slag after the pine bark microparticles have dissolved the nutrient components of the bio-anti-gasification agent, and the clarified intermediate wine 1 is obtained; Using a volatile liquid nitrogen tree to smash into an ultrafine sauce with a particle diameter of less than 15, The skin ultra-fine sauce is mixed into the small-mouth cylindrical special container. The middle wine 1 is stirred evenly for soaking, as far as possible; the wine is filled up to the small part of the shoulder of the container, and the H) floating cover is placed inside the liquid surface to block the air. The outer cover is placed for 24 - 72 hours to fully complete the leaching solution, so that the nutrients contained in the grape skin are fully dissolved in the intermediate wine 1. After the immersion is completed, the hollow fiber ultrafiltration membrane filter device is used to filter out The grape skin microparticles have been dissolved in the slag after the bio-antioxidant nutrient component, and the clarified intermediate wine 2 is obtained; after that, the ground mash is used to grind the fine powder into a fine powder, which is pulverized with a volatile liquid nitrogen stream to a particle diameter of less than 15 Micron ultrafine particles, quickly mix the grape seed ultrafine particles into the small-mouth cylindrical special container in the middle of the wine 2 stir evenly for soaking, try to 3⁄4 ^ wine fill up to the shoulder of the container, in the liquid surface ^ fie^ The circular floating cover and the round cover are covered with i±3⁄4 round plastic film to complete the barrier air. The outer cover with the sealed inner cushion is placed for 24 - 72 hours to fully complete the soaking, so that the biological resistance contained in the grape seed is The nutrient component of the gasification agent is fully dissolved into the intermediate wine 2, and the hollow fiber is used after the completion of the leaching. Right, request
滤膜过滤装置、 滤義萄籽 已絲生物 化剂营养成分 ^的 查， 得澄清的半成品酒； 然后添 加辅料： CH异抗坏血酸钠 0. 3〜1.份、 易溶性钾 0. 1〜0. 2份、易溶性硒 0. 00001〜0. 00002份， 搅拌使 其充分溶解， 浸溶和添加辅料全过程尽量减少接触空气； 最后由葡萄酒厂调酒技师品尝后依据口感、和 企业对保健葡萄酒口味设计技术要求， 因地制宜选择添加辅料中调味品類当，修正由于植物主原料浸 溶及添加辅料后、带进酒内不悦口的^1未， «品酒口感风味 ii ^企业对保健葡萄酒口味设计技术要求， 用 1人份深色小酒瓶灌注成品保健葡萄酒近瓶口、使瓶内尽量少留存空气封瓶盖， 包装， 打印保质曰期 出厂； 此酒是最简单、 *价的生物 化剂保健葡萄酒,.仅迢出了本发明原设计策划前 3步， 只能当 作最简单廉价型生物抗氧化剂保健葡萄酒销售，有消除自由基防病能力，对大众健康比饮用普通啤酒和 当白酒好很多， 也比普通葡萄酒要好得多。 5〜1.份, 溶溶钾0. 1~0 0. 1~0. The filter membrane filter device, the filter nutrient seed silk bio-chemical agent nutrient composition ^, the clarified semi-finished wine; and then added the adjuvant: CH sodium erythorbate 0. 3~1. 2 parts, easily soluble selenium 0. 00001~0. 00002 parts, stir to make it fully soluble, soaking and adding auxiliary materials to minimize contact with air; finally, winery technicians taste after taste, and business care Technical requirements for wine taste design, according to local conditions, choose to add seasonings in the auxiliary materials, correct the lack of the main raw material soaked in the plant and add the excipients, and bring into the wine is not pleasant, ^ 1 not, «Tasting taste of taste ii ^ business to health wine Taste design technical requirements, use a dark bottle of 1 person to infuse the finished health wine near the bottle mouth, make the bottle as small as possible to keep the air seal cap, packaging, print quality and expired factory; this wine is the simplest, * price Biochemical health wine, only the first three steps of the original design of the invention, can only be sold as the simplest and cheapest bio-antioxidant health wine, with the ability to eliminate free radical disease, Public health than drinking regular beer and liquor when much better, much better than ordinary wine.
5. 如前发明内容中所说的植物天然生物^ ίΐ化剂营 强保健葡萄酒， 其特征是： 取新酉 好的红葡萄 酒 100 、作基础酒， 植物主原料选用： 紫皮葡萄的籽 2〜10份、深紫蓝色葡萄皮 5〜25份、 新鲜松树皮 6〜30份、未成熟生苹果 15〜60份； 原料分别清洗净、风干表水，先用磨碎 巴生苹果带皮核磨成全苹 果细酱，用 30 ~ 100 «孔径滤网挤压过滤全苹果细酱,不能滤过部分重复磨碎过滤,使滤 酱成为超 细酱， 将苹^ ¾细酱掺入小口圆筒形专用容器内 酒搅拌均匀作浸溶，尽量; ¾ ^酒加满到容器肩 口小部、 在液面放置内; ^ 的圆形漂浮盖阻隔空气,加外盖置 24 ~ 72小时使浸溶充分完成，让生苹果 内所含的生物 4 ^化剂营养成分充分溶解 ϋΑ^ί*酒， 浸溶完 用中空纤维超滤板型t¾装置、滤除 生苹果微粒已溶磬生物抗氡化剂营养成分之后的乏渣，得澄清的中间酒 1,由过滤板刮得的苹果乏查可压 榨出中间酒 1回收； 然后用磨碎^ at公树皮磨成细粉， 用挥发液氮气¾ ^十撞粉碎成颗粒直径小于 15微 米的超细 ikii将松树皮超细 掺入小口圆筒形专用容器内中间酒 1搅拌均匀作浸溶,尽量'; ¾ ^酒 加满到容器肩口小部、 在液面放置内松 圆形漂浮盖阻隔空气， 加外盖置 24 ~ 72小时使浸溶充分 完成，让松树皮内所含的生物¾A化剂营养成分充分溶解 ¾^中间酒 1,浸溶完成后用中空纤维超滤膜过 滤装置、 滤除松树皮 立已溶餐生物 氡化剂营养成分之后的乏渣， 得澄清的中间酒 2; 再用磨碎枳 4巴 葡萄皮磨成果皮酱，用挥发液氮气流对撞粉碎成颗粒直径小于 15微米的超细微粒酱， ¾ϋ将葡萄皮超细 酱掺入小口圆筒形专用容器内中间酒 2搅拌均匀作浸溶， 尽量 ¾ ^酒'加满到容器肩口小部、在液面 放置内祕¾^的圓形漂浮盖阻隔空气，加外盖置 24 ~ 72小时使浸溶充分完成，让葡萄皮内所含的生物抗 氧化剂营养成分充分溶解进入中间酒 2, 浸溶完成后用中空纤维超滤膜过滤装置、 滤除葡萄皮 已溶 磬生物抗氡化剂营养成分之后的乏渣,得澄清的中间酒 3; 后用磨碎积 葡萄籽磨成细粉，用挥发液氮气 ¾ ^撞粉碎成颗粒直径 '〗、于 15微米的超细 £i4将葡萄籽超细 参入小口圆筒形专用容器内中间 酒 3搅拌均匀作浸溶， 尽量; 酒 !m满到容器肩口小部、在液面放置内 的圆形漂浮盖、 圓形盖上 面贴覆 囷塑料膜完善阻隔空气，加有密封内垫的外盖置， 24 ~ 72小时使浸溶充分完成,让葡萄籽内所 含的生物 化剂营养成分充分溶解 中间酒 3， 浸溶完成后用中空纤维超滤膜过滤装置、 滤 萄 籽微粒已溶罄生物抗氧化剂营养成分之后的乏渣， 得澄清的半成品酒； 然后添加辅料： D~异抗坏血酸 钠 0. 3〜1份、 易溶性钾 0. 1〜0. 2份、 易溶性硒 0. 00001〜0. 00002份，搅 ΦΗ吏其充分溶解,浸溶和添加 辅料全过程尽量减少接触空气； 最后由葡萄酒厂调酒技师品尝后依据口感、和企业对保健葡萄酒口味设 计技术要求,因地制宜选择添加辅料中调味品^ S当,修正由于植物主原料浸溶及添加辅料后、带进酒内 不悦口的余味，使成品酒口感风 p^ i^企业对保健葡萄酒口味设计技术要求，用 1人份深色小酒瓶灌注成 健葡萄酒近瓶口、 «内尽量少留存空气封 , 包装， 打印保质曰期出厂； 此酒是 ¾Λ价、 ¾ 础的生物抗氧化剂营养保健葡萄酒，； 的实现了本发明原设计策划初级目标,常饮能消除自由基、防 病防衰老，适宜作大众经济型生物抗氧化剂营养保健葡萄酒销售、在社会上普及宣传推广代替高档啤酒 5. The plant natural bio-chemical agent, as described in the foregoing invention, is characterized in that: fresh red wine 100 is used as the base wine, and the main raw material of the plant is selected: the seed of the purple grape 2 ~10 parts, 5 to 25 parts of dark purple-blue grape skin, 6 to 30 parts of fresh pine bark, 15 to 60 parts of immature raw apples; raw materials are cleaned separately, air-dried surface water, firstly ground with raw apple strips The skin core is ground into a whole apple sauce, and the whole apple sauce is squeezed and filtered with a 30 ~ 100 « pore size filter. The partial grinding and filtering can not be filtered, so that the filter sauce becomes an ultra-fine sauce, and the apple sauce is mixed into the small mouth. The wine in the special container of the cylindrical shape is mixed and soaked as much as possible; 3⁄4 ^ wine is filled up to the small part of the shoulder of the container and placed in the liquid surface; ^ The circular floating cover blocks the air, and the outer cover is placed for 24 to 72 hours. The immersion solution is fully completed, so that the nutrients contained in the raw apples are fully dissolved in the ϋΑ^ί* wine, and the hollow fiber ultrafiltration plate type t3⁄4 device is used for leaching, and the green apple particles are dissolved. The slag after the nutrient content of the sputum agent, the clarified intermediate wine 1, by The apple scraped by the plate can be squeezed out and the intermediate wine 1 is recycled; then it is ground into a fine powder by grinding the concrete bark, and pulverized with a volatile liquid nitrogen gas into a fine ikii with a particle diameter of less than 15 μm. The skin is superfinely mixed into a small-mouth cylindrical special container. The middle wine 1 is stirred evenly for soaking, as far as possible; 3⁄4 ^ wine is filled up to the small part of the shoulder of the container, and the circular floating cover is placed in the liquid surface to block the air. Cover for 24 ~ 72 hours to fully complete the leaching, so that the nutrients contained in the pine bark are fully dissolved in the 3⁄4^ intermediate wine 1. After the immersion is completed, the hollow fiber ultrafiltration membrane filter device is used to filter out the pine bark. The slag after the nutrient composition of the dissolved food bio-chemical agent is obtained, and the intermediate wine 2 is clarified; the ground skin sauce is ground with a mashed 枳4 bar grape skin, and pulverized by a nitrogen stream with a volatile liquid to a particle diameter of less than 15 μm. Ultra-fine particle sauce, 3⁄4ϋ Mix the grape skin super-fine sauce into the small-mouth cylindrical special container. Mix the wine in the middle. Stir well. Try to fill the container with a small portion of the shoulder and fill it in the liquid. 3⁄4^ round floating cover blocks air, plus After 24 to 72 hours, the leaching solution is fully completed, and the bio-antioxidant nutrients contained in the grape skin are fully dissolved into the intermediate wine 2. After the immersion is completed, the hollow fiber ultrafiltration membrane filtering device is used to filter out the grape skin. The slag after the biological anti-deuteration nutrient composition, the clarified intermediate wine 3; after grinding with the ground grape seeds into a fine powder, with the volatile liquid nitrogen 3⁄4 ^ smash into a particle diameter '〗, at 15 micron super Finely ii4, the grape seed is superfinely mixed into the small-mouth cylindrical special container. The middle wine 3 is stirred and evenly soaked, as far as possible; wine!m full to the small part of the shoulder of the container, the circular floating cover placed in the liquid surface, round The cover is covered with a plastic film to complete the barrier air, and the outer cover of the sealed inner pad is placed. The immersion solution is fully completed in 24 to 72 hours, so that the nutrient components of the biochemical contained in the grape seed fully dissolve the intermediate wine 3, dipping After the completion of the dissolution, the hollow fiber ultrafiltration membrane filtration device, the filter seed particles have dissolved the slag of the bio-anti-oxidant nutrients, and the clarified semi-finished wine is obtained; then the auxiliary material is added: D-isoascorbate 0. 3~1 parts Easy Potassium 0. 1~0. 2 parts, easily soluble selenium 0. 00001~0. 00002 parts, stir Φ Η吏 to fully dissolve, soaking and adding auxiliary materials to minimize contact with air; finally tasted by winery bartender According to the taste, and the company's technical requirements for the design of health wine tastes, according to the local conditions, choose the seasonings in the auxiliary materials, and correct the aftertaste of the main raw materials soaked in the ingredients and added to the wine. Taste wind p^ i^ Enterprise technical requirements for health wine taste design, using a dark bottle of 1 person to infuse into a bottle of healthy wine, «with as little air seal as possible, packaging, print quality and expiration date; this wine It is a 3⁄4 Λ, 3⁄4 base bio-antioxidant nutraceutical wine, which achieves the primary goal of the original design of the present invention. It can eliminate free radicals, prevent disease and prevent aging, and is suitable for mass economic bio-antioxidant nutrition and health wine sales. Popularize and promote the promotion of high-end beer in the society
. 和中档白酒及 葡萄酒饮用，将大大降 ^病率和医药费，提高国民 «7j平。 And the consumption of mid-range liquor and wine will greatly reduce the morbidity and medical expenses, and raise the national «7j flat.
6. 如前发明内容中所说的植物天然生物抗氧化剂营养增强保健葡萄酒， 其特征是： 取新 Sl t好的红葡萄 酒 100份作 ^酒， 植物主原料选用： 紫皮葡萄的籽 2〜10份、深紫蓝色葡萄皮 5〜25份、 讓松树皮 6〜30份、未成熟生苹果 15〜60份、橙内皮 5〜25份； 原料分别清洗净、风干表水， 先用磨碎 *U巴生苹 果带皮核磨成全苹果细酱，用 30 ~ 100微米孔径滤网挤压过滤全苹果细酱，不能滤过部分重复磨碎过滤， 使滹过果酱成为超细酱, iik t将苹^ ¾细酱掺入 口圆筒形专用容器内 J^ti酒搅拌均匀作浸溶,尽量混 权利 要求 书 6. The plant natural bio-antioxidant nutrition-enhancing health wine as described in the foregoing invention is characterized in that: 100 parts of the new Sl t red wine is used as the wine, and the main raw material of the plant is selected: the seed of the purple grape 2~ 10 parts, dark purple blue grape skin 5~25 parts, let pine bark 6~30 parts, immature raw apple 15~60 parts, orange endothelium 5~25 parts; raw materials are cleaned separately, air dried surface water, first use Grind the *U Klang apple with a skin core to grind into a whole apple sauce, squeeze the whole apple sauce with a 30 ~ 100 micron pore size filter, and not filter some of the repeated grinding and filtering to make the jam into a super fine sauce. Iik t mix the apple 3⁄4 fine sauce into the cylindrical special container, stir the J^ti wine and mix it as much as possible. Claim
溶酒加满到容器肩口小部、 在液面放置内 己合的圓形漂浮盖阻隔空气， 加外盖置 24 ~ 72小时使浸溶 充分完成,让生苹果内所含的生物 ift化剂营养成分充分溶解¾^^¾^酒，浸溶完成后用中空纤维超滤 板型过滤装置、 滤除生苹果微粒已溶蜃生物 ^化剂营养成分之后的乏渣,得澄清的中间酒 1，由过滤板 刮得的苹果 查可压榨出中间酒 1回收； 接着用磨碎 树皮磨成细粉， 用挥发液氮气¾1^撞粉碎成 颗粒直径小于 15 的超细 m^， ¾4将松树皮超细 ^掺入小口圆筒形专用容器内中间酒 1餅均 匀作浸溶,尽量混溶酒加满到容器肩口小部、在液面放置内松¾ ^的圆形漂浮盖阻隔空气,加外盖置 24 ~ 72小时使浸溶充分完成,让松树皮内所含的生物^ (匕剂营养成分充分溶解t 中间酒 1，浸溶完 用 中空纤维超滤膜 it¾装置、滤除松树皮 已溶餐生物^ ^化剂营养成分之后的 ^查，得澄清的中间酒 2;然后用磨碎机把橙内皮磨成果皮酱，用挥发液氮气流对撞粉碎成颗粒直径小于 15微米的超细微粒酱， iikii将橙内皮超细 立酱掺入小口圆筒形专用容器内中间酒 2搅拌均匀作浸溶,尽量 ¾ ^酒加满到容器 肩口小部、 在液面放置内 的圃形漂浮盖阻隔空气，力。外盖置 24 ~ 72小时使浸溶充分完成，让橙内 皮内所含的生物 ^化剂营养成分充分溶解i 中间酒 2, 浸溶完^^用中空纤维超滤.膜 装置、 滤 除橙内皮 立已溶磬生物抗氧化剂营养成分之后的乏渣，得澄清的中间酒 3;再用磨碎积 4巴葡萄皮磨成果 皮酱,用挥发液氮气 撞粉碎成颗粒直径小于 15 沫的超细 ^立酱 , iik t将葡萄皮超细 酱掺入小 口圆筒形专用容器内中间酒 3搅拌均匀作浸溶，尽量'; 酒加满到容器肩口小部、在液面^内^^ 圆形漂浮盖阻隔空气，力0外盖置 24 ~ 72小时使浸溶充分完成，让葡萄皮内所含的生物 化剂营养成 分充分溶解 中间酒 3, 浸溶完成后用中空纤维超滤膜 i±¾装置、 滤^!萄皮 已 生物^ ^化 剂营养成分^的 ^查，得澄清的中间酒 4; 后用磨碎才 Λ巴葡萄籽磨成细粉，用挥发液氮气¾ ^撞粉碎成 颗粒直径小于 15微米的超细微粒， 迅速将葡萄籽超细微粒掺入小口圆筒形专用容器内中间酒 4搅掉均 匀作浸溶， 尽量'; 酒加满到容器肩口小部、在液面放置内 ^的圆形漂浮盖、 圆形盖上面贴覆 圓塑料膜完善阻隔空气,加有密封内垫的外盖置 24 - 72小时使浸溶充分完成,让葡萄籽内所含的生物抗 氣化剂营养成分充分溶解 itX中间酒 4, 浸溶完 用中空纤维超滤膜： i± 装置、 滤 萄籽 已溶 罄生物 化剂营养成分 的 查，得澄清的半成品酒；然后添加辅料： D~异抗坏血酸钠 0. 3〜1份、 易溶性钾 0. 1〜0. 2份、易溶性硒 0. 00001〜0. 00002份,搅拌使其充分溶解，浸溶和添加辅料全过程尽量 减少接触空气； 最后由葡萄酒厂调酒技师品尝后依据口感、 和企业对保健葡萄酒口味设计技术要求，因 地制宜选择添加辅料中调味品 ¾@当，修正由于植物主原料浸溶及添加辅料后、带进酒内不悦口的^^ 使成品酒口感风味达到企业对保健葡萄酒口味设计技术要求，用 1人份深色小酒瓶灌注成品保健葡萄酒 近瓶口、 «内尽量少留存空气封 Ι¾Α， 包装， 打印保质日期出厂； 此酒是平价、 的天然生物 化剂营养保健葡萄酒，基本的实现了本发明原设计策划初级目标,常饮能消除自由基、 明显防病防衰老， 适宜作中壮年大众标准的天然生物 ^^化剂营养保健葡萄酒、 在社会上宣传普及推广销售，代替顶级啤 酒高档白酒高档普通葡萄酒饮用，将会显著减少大众发病率延长国民平均寿命。 The dissolved wine is filled up to the small part of the shoulder of the container, and the circular floating cover placed in the liquid surface blocks the air, and the outer cover is placed for 24 to 72 hours to fully complete the immersion, so that the biological identifier contained in the raw apple is allowed. The nutrients are fully dissolved in the 3⁄4^^3⁄4^ wine. After the immersion is completed, the hollow fiber ultrafiltration plate type filtering device is used to filter out the slag after the raw apple granules have dissolved the nutrient components of the biochemical agent, and the clarified intermediate wine 1 is obtained. The apple scraped by the filter plate can be squeezed out of the intermediate wine 1 to be recovered; then the finely ground powder is ground with a milled bark, and pulverized into a superfine m^ with a particle diameter of less than 15 by a volatile liquid nitrogen gas, 3⁄44 will be pine The skin is superfine and blended into a small-mouth cylindrical special container. The middle wine 1 cake is evenly soaked. As far as possible, the mixed liquor is filled up to the small part of the shoulder of the container, and the circular floating cover is placed inside the liquid surface to block the air. Add the outer cover for 24 to 72 hours to fully complete the leaching solution, so that the biological contents contained in the pine bark (the nutrient components of the bark are fully dissolved, the intermediate wine 1 is dissolved, and the hollow fiber ultrafiltration membrane is used to dissolve the pine tree. After the skin has been dissolved, the chemical ingredients of the chemical agent are checked, and the intermediate wine 2 is clarified; The crusher mashes the orange endothelium into a skin sauce, and pulverizes it into a superfine particle sauce with a particle diameter of less than 15 μm. The iikii incorporates the orange endothelium ultrafine sauce into the small-mouth cylindrical special container. Stir well for soaking, try to fill the small part of the shoulder of the container, and the floating cover inside the liquid surface to block the air and force. The outer cover is placed for 24 ~ 72 hours to fully complete the soaking, so that the orange endothelium is inside. The nutrients contained in the biochemical agent are fully dissolved in the intermediate wine 2, and the slag is dissolved after the hollow fiber ultrafiltration membrane device is filtered and the orange sap is dissolved. The middle wine 3; then use the grinded 4 bar grape skin to grind the skin sauce, crush it into a superfine liquid sauce with a particle diameter of less than 15 foam, and iik t mix the grape skin super fine sauce into the small mouth round. special containers for wine inner cylindrical intermediate stir for 3 leaching, as far as possible '; wine to fill a small mouth container shoulder portion, the liquid level ^ ^^ circular air barrier floating lid, a force opposing the outer lid 24 0 to 72 hours at The immersion solution is fully completed, so that the nutrient components of the biochemical contained in the grape skin are fully dissolved. Wine 3, after the completion of the leaching, use the hollow fiber ultrafiltration membrane i±3⁄4 device, filter ^ 萄 skin has been biochemical ^ ^ chemical nutrient composition ^ check, get clarified intermediate wine 4; The grape seeds are ground into fine powder, crushed into ultrafine particles with a particle diameter of less than 15 μm by using a volatile liquid nitrogen gas, and the grape seed ultrafine particles are quickly mixed into a small-mouth cylindrical special container. Dissolve, try to '; the wine is filled up to the small part of the shoulder of the container, the circular floating cover placed inside the liquid surface, the circular cover is covered with a round plastic film to complete the barrier air, and the outer cover of the sealed inner pad is placed 24 - 72 hours to fully complete the leaching solution, so that the nutrient components of the bio-anti-gasification agent contained in the grape seed fully dissolve the itX intermediate wine 4, and the hollow fiber ultrafiltration membrane is used for the immersion: i± device, the filter seed has dissolved the bacterium 0001. 00001〜0. 20001, 溶溶素0. 00001~0. 20001, easily soluble selenium 0. 00001~0. 00002 parts, stir to fully dissolve, soaking and adding auxiliary materials to minimize contact with air; After the tasting of the wine technician, according to the taste, and the technical requirements of the company for the design of the health wine taste, it is necessary to add the seasonings in the accessories according to local conditions. 3, when the plant main raw material is soaked and added, the wine is not pleasant to the mouth. ^^ The taste of the finished wine is up to the technical requirements of the health care wine taste design. The finished wine bottle is poured into the bottle with a dark bottle of one person, «the inner air is kept as little as possible, the packaging is printed, and the date of manufacture is printed. It is a cheap, natural biochemical nutrient health wine, which basically realizes the primary goal of the original design of the present invention. It can eliminate free radicals, obviously prevent disease and prevent aging, and is suitable for the natural biological standard of the middle-aged population. Nutritional health wines, publicity and promotion in the society, instead of top beer, high-grade white wine, high-grade ordinary wine drinking, will significantly reduce the public incidence rate and extend the national average life expectancy.
7. 如前发明内容中所说的植物天然生物抗氧化剂营养增强保健葡萄酒， 其特征是： 取新 ^i 好的红葡萄 酒 100份作基础酒， 植物主原料选用： 紫皮葡萄的籽 2〜10份、深紫蓝色葡萄皮 5〜25份、新鲜松树皮 6〜30份、未成熟生苹果 15〜60份、 gfl羊万寿菊 3〜15份； 原料分别清洗净、风干表水，先用磨碎^ 巴 生苹果带皮核磨成全苹果细酱， 用 30 100 滤网挤压过滤全苹果细酱， 不能滤过部分重复磨碎 过滤， 使滤 i± ^酱成为超细酱， ¾4将苹^ ¾细酱掺入小口圆筒形专用容器内 酒搅拌均匀作浸溶， 尽量混溶酒加满到容器肩口小部、 在液面放置内松 合的圆形漂浮盖阻隔空气， 加外盖置 24 ~ 72小时 使浸溶充分完成，让生苹果内所含的生物 化剂营养成分充分溶解 酒，浸溶完 ^^用中空纤 维超滤板型过滤装置、 滤除生苹果微粒已溶餐生物 氣化剂营养成分之后的乏渣， 得澄清的中间酒 1, 由过滤板刮得的苹果乏渣可压榨出中间酒 1回收； 接着用磨碎机把松树皮磨成细粉， 用挥发液氮气流对 撞粉碎成颗粒直径小于 15 的超细^ jii, iikii将松树皮超细 ^立掺入小口圆筒形专用容器内中间酒 1 搅袢均匀作浸溶，尽量〉 ' 酒加满到容器肩口小部、在液面放置内 的圆形漂浮盖阻隔空气， 加外 盖置 24 ~ 72小时使浸溶充分完成，让松树皮内所含的生物抗氧化剂营养成分充分溶解进入中间酒 1，浸 溶完^用中空纤维超滤膜过滤装置、滤除松树皮 ^立已 生物^ IL化剂营养成分 ^的 查，得澄 清的中间酒 2;再用磨碎 巴葡萄皮磨成果皮酱，用挥发液氮气 ¾¾于撞粉碎成颗粒直径小于 15微米的超 权利 要求 书 7. The plant natural bio-antioxidant nutrient-enhancing health wine as described in the foregoing invention is characterized in that: 100 parts of the new red wine are used as the base wine, and the main raw material of the plant is selected: the seed of the purple grape 2~ 10 parts, 5 to 25 parts of dark purple blue grape skin, 6 to 30 parts of fresh pine bark, 15 to 60 parts of immature green apple, 3 to 15 parts of gfl sheep marigold; raw materials are cleaned and air-dried, Firstly grind the whole apple paste with a crushed ^ Klang apple with a skin core, squeeze the whole apple paste with a 30 100 strainer, and filter some of the repeated grinding and filtering to make the filter i±^ sauce into a super-paste. 3⁄44 Incorporate the apple 3⁄4 fine sauce into the small-mouth cylindrical special container and stir it evenly. Dilute the wine as much as possible to fill the small part of the shoulder of the container, and put the loose floating cover in the liquid surface to block the air. The outer cover is placed for 24 to 72 hours to fully complete the leaching, so that the nutrient components of the biochemical contained in the raw apple are fully dissolved, and the hollow fiber ultrafiltration plate type filtering device is used to filter out the raw apple particles. The slag after the nutrient composition of the bio-gasification agent is dissolved. Between the wine 1, the apple slag scraped from the filter plate can be squeezed out of the intermediate wine 1; then the pine bark is ground into a fine powder with a grinder, and pulverized with a volatile liquid nitrogen stream to a fine particle diameter less than 15 ^ jii, iikii mixes the pine bark into a small-mouth cylindrical special container. The wine is mixed and immersed in a uniform. As far as possible, the wine is filled into the small part of the shoulder of the container and placed in the liquid surface. The floating cover blocks the air, and the outer cover is placed for 24 to 72 hours to fully complete the leaching, so that the biological antioxidant nutrients contained in the pine bark are fully dissolved into the intermediate wine 1, and the hollow fiber ultrafiltration membrane filtering device is used for immersion. Filtration of pine bark ^ Li has biological ^ IL agent nutrient composition ^ check, to clarify the middle wine 2; and then use the grinded grape skin to grind the skin sauce, with the volatile liquid nitrogen 3⁄43⁄4 smash into particles diameter is less than 15 micron super Claim
将葡萄皮超细 m*酱掺入小口圆筒形专用容器内中间酒 2 均匀作浸溶，尽量 >¾ ^酒 加满到容器肩口小部、 在液面放置内松配合的圓形漂浮盖阻隔空气， 加外盖置 24 ~ 72小时使浸溶充分 完成， 让葡萄皮内所含的生物 «<化剂营养成分充分溶解 ¾A中间酒 2， 浸溶完成后用中空纤维超滤膜 过滤装置、 滤除葡萄皮微粒已溶磬生物 化剂营养成分之后的乏渣， 得澄清的中间酒 3; 后用磨碎机 把葡萄籽磨成细粉， 用挥发液氮气流对撞粉碎成颗粒直径小于 15微米的超细微粒， 迅速将葡萄籽超细 掺入小口圆筒形专用容器内中间酒 3搅拌均匀作浸溶， 尽量; 酒加满到容器肩口小部、在液面放 置内 的圆形漂浮盖、圆形盖上面贴覆 圆塑料膜完善阻隔空气，加有密封内垫的外盖置 24 72 小时使浸溶充分完成， 让葡萄籽内所含的生物^ A化剂营养成分充分溶解 中间酒 3, 浸溶完 用 中空纤维超滤膜过滤装置、滤除葡萄籽微粒已溶罄生物抗氧化剂营养成分之后的乏渣，得澄清的中间酒 4; 用磨碎 *Lfc万寿菊磨成细酱， 用挥发液氮气 ¾ ^撞粉碎成颗粒直径小于 15 的超细 酱' 回 撞过氮 ^续再利用， iik t将万寿菊超细 酱掺入小口圆筒形专用容器内中间酒 4搅拌均匀作 浸溶，尽量; ¾ ^酒加满到容器肩口小部、在液面^内 & ^的圓形漂浮盖、 圓形盖上面贴覆 圓塑 料膜完善阻隔空气， 力口有密封内垫的外盖同时向盖内充氮气、 置 24 - 72小时使浸溶充分完成， 让万寿 菊内所含的生物^化剂营养成分充分溶解：^中间酒 4, 浸溶完 用中空纤维超滤膜 ^虑装置、 滤 除万寿菊 已 生物^ 化剂营养成分 ^的^ 得澄清的半成品酒； 然后添加辅料： D "异抗 坏血酸钠 0. 3〜1份、 易溶性钾 0. 1〜0. 2份、 易溶性硒 0. 00001〜0. 00002份， 搅拌使其充分溶解， 浸 溶和添加辅料全过程尽量减少接触空气， 万寿菊^^浸溶后的工序可在氮气密闭 *ί乍台内进行； ½由 葡萄酒厂调酒技师品尝后依据口感、和企业对保健葡萄酒口味设计技术要求， 因地制宜选择添加辅料中 调味品类适当， 修正由于植物主原料浸溶及添加辅料后、 带进酒内不悦口的余味， 使成品酒口感风味达 到企业对保健葡萄酒口味设计技术要求， 用 1人份深色小酒瓶灌注成品保健葡萄酒近瓶口、在瓶口内充 入氮气同时封^ Μ·， 包装， 打印保质日期出厂； 此酒是平价普及型中老年天然生物 化剂营 强保 健葡萄酒， 较好的实现了本发明原设计策划初级目标， 常饮能很好的消除自由基、 显著的防病防衰老、 预防老年视力退化，适宜中老年人士作植物天然生物^ (匕剂营 强保健葡萄酒， 面向广大中老年人 群宣传推广销售， 代替頂级啤酒高档白酒高档普通葡萄酒饮用， 将会显著减少中老年病发病率延长平均 寿命， 老年视力防退 。  Mix the grape skin superfine m* sauce into the small-mouth cylindrical special container and mix it evenly. Try to add >3⁄4 ^ wine to the small part of the shoulder of the container, and loosely cover the floating cover inside the liquid surface. Block the air, add the outer cover for 24 ~ 72 hours to fully complete the leaching solution, so that the nutrients contained in the grape skin are fully dissolved in the 3⁄4A intermediate wine 2, and the hollow fiber ultrafiltration membrane filter device is used after the immersion is completed. After filtering out the residue of the grape skin microparticles and dissolving the nutrient component of the biochemical agent, the clarified intermediate wine 3 is obtained; after that, the grape seed is ground into a fine powder by a grinder, and pulverized into a particle diameter by a nitrogen flow of the volatile liquid. Ultrafine particles less than 15 microns, quickly blend the grape seed into the small-mouth cylindrical special container. Mix the wine in the middle. Stir and dissolve as much as possible. Fill the wine into the small part of the shoulder of the container and place it in the liquid surface. The floating cover and the round cover are covered with a round plastic film to complete the barrier air. The outer cover with the sealed inner pad is placed for 24 72 hours to fully complete the soaking, so that the nutrients contained in the grape seed are fully formed. Dissolve intermediate wine 3, soak The hollow fiber ultrafiltration membrane filtration device is used to filter out the residue of the grape seed microparticles after the nutrient component of the biological antioxidant has been dissolved, and the clarified intermediate wine 4 is obtained; the ground sauce is ground with the ground *Lfc marigold, and the volatile liquid nitrogen is used. 3⁄4 ^ smash into ultra-fine sauce with a particle diameter of less than 15 'Reversing the nitrogen ^ Continued reuse, iik t mix the marigold super fine sauce into the small-mouth cylindrical special container, stir the mixture in the middle, stir as much as possible 3⁄4^The wine is filled up to the small part of the shoulder of the container, the circular floating cover in the liquid surface ^, and the round plastic cover is covered with a round plastic film to perfect the blocking air, and the outer cover of the inner cushion is sealed to the cover at the same time. Nitrogen gas is filled for 24 to 72 hours to complete the leaching solution, so that the nutrients contained in the marigold are fully dissolved: ^ Intermediate wine 4, immersed in hollow fiber ultrafiltration membrane, filter, filter In addition to the marigold has been clarified by the nutrient composition ^ ^ clarified semi-finished wine; then added adjuvant: D "iso-ascorbate 0. 3~1 parts, soluble potassium 0. 1~0. 2 parts, soluble selenium 0. 00001~0. 00002 parts, stir to fully dissolve, dip Dissolve and add excipients to minimize exposure to air. The process of marigold solution can be carried out in a nitrogen-tight chamber; 1⁄2 is tasted by the winery bartender and tasted according to the taste and the company's taste for health wines. Technical requirements, according to local conditions, choose the appropriate seasonings in the auxiliary materials, correct the aftertaste of the main raw materials, add the excipients, and bring into the wine, so that the taste of the finished wine can meet the technical requirements of the health care wine taste design. 1 person's dark bottle is filled with finished health wine near the bottle mouth, filled with nitrogen in the bottle mouth and sealed at the same time ,·, packaging, print and shelf life date; this wine is a cheap popular middle-aged and old-age natural biochemical agent camp strong health care Wine, better achieved the primary goal of the original design of the present invention, regular drinking can eliminate free radicals, significant disease prevention and anti-aging, prevent the deterioration of vision in the elderly, suitable for middle-aged and elderly people to plant natural organisms ^ (sputum camp Strong health wine, promoted and sold to the majority of middle-aged and elderly people, instead of top beer, high-grade white wine Ordinary wine drinkers, will significantly reduce the incidence of disease in the elderly the average lifespan, preventing senile degeneration of vision.
8. 如前发明内容中所说的植物天然生物抗氧化剂营 强保健葡萄酒， 其特征是： 取新 gl t好的红葡萄 酒 100份作基础酒， 植物主原料选用： 紫皮葡萄的籽 2〜10份、深紫蓝色葡萄皮 5〜25份、新鲜松树皮. 6〜30份、未成熟生苹果 15〜60份、 »万寿菊 3〜15份、桑椹子鲜果 4〜20份； 原料分别清洗净、风 干表水， 先用磨碎 巴生苹果带皮核磨成全苹果细酱， 用 30 ~ 100 «孔径滤网挤压过滤全苹果细酱， 不能滤过部分重复磨碎过滤，使滤 it ^酱成为超细酱， 将苹^ ¾细酱掺入小口圆筒形专用容器内基 础酒搅拌均匀作浸溶， 尽量混溶酒加满到容器肩口小部、 在液面放置内 合的圆形漂浮盖阻隔空气， 加外盖置 24 ~ 72小时使浸溶充分完成，让生苹果内所含的生物抗氧化剂营养成分充分溶解进 _ϊ·础酒， 浸溶完成后用中空纤维超滤板型过滤装置、 滤除生苹果微粒已溶磬生物 ^化剂营养成分之后的乏渣， 得澄清的中间酒 1,由过滤板刮得的苹果乏渣可压榨出中间酒 1回收；接着用磨碎积 4 公树皮磨成细粉， 用挥发液氮气¾ ^撞粉碎成颗粒直径小于 15微米的超细微粒， 迅速将松树皮超细微粒掺入小口圆筒形 专用容器内中间酒 1搅拌均匀作浸溶，尽量〉 '¾ ^酒加满到容器肩口小部、在液面放置内^ ^的圆形漂 浮盖阻隔空气， 加外盖置 24 - 72小时使浸溶充分完成， 让松树皮内所含的生物 化剂营养成分充分 溶解 ¾Α中间酒 1, 浸溶完成后用中空纤维超滤膜过滤装置、 滤除松树皮^ *i已 生物抗氡化剂营养 成分之后的乏渣， 得澄清的中间酒 2; 随后用磨碎 *U巴葡萄皮磨成果皮酱， 用挥发液氮气¾ ^亍撞粉碎成 颗粒直径小于 15微涞的超细微粒酱， 迅速将葡萄皮超细微粒酱掺入小口圆筒形专用容器内中间酒 2搅 拌均匀作浸溶， 尽量¾ ^酒加满到容器肩口小部、在液面;^内 的圆形漂浮盖阻隔空气， 加外盖 置 24 ~ 72小时^ (吏浸溶充分完成，让葡萄皮内所含的生物^ L化剂营养成分充分溶解 i4x中间酒 2，浸溶 完成后用中空纤维超滤膜过滤装置、滤除葡萄皮 已溶磬生物^ ，j营养成分之后的乏渣， 得澄清 的中间酒 3;再用磨碎 *U巴桑椹果磨成果酱，用挥发液氮气¾^十撞粉碎成颗粒直径小于 15微米的超细微 粒酱， ¾4将桑椹果超细 酱掺入小口圆筒形专用容器内中间酒 3搅拌均匀作浸溶，尽量; ¾^酒加满 8. The plant natural bio-antioxidant camp strong health wine as described in the foregoing invention is characterized in that: 100 parts of the new gl t red wine is used as the base wine, and the main raw material of the plant is selected: the seed of the purple grape 2~ 10 parts, dark purple blue grape skin 5~25 parts, fresh pine bark. 6~30 parts, unripe raw apple 15~60 parts, » marigold 3~15 parts, mulberry fruit fresh fruit 4~20 parts; Clean the net and dry the surface water, first grind the apple with the skin and grind into the whole apple sauce, squeeze the whole apple sauce with 30 ~ 100 « pore size filter, can not filter some repeated grinding and filtering, so that Filter it ^ sauce into ultra-fine sauce, mix the apple 3⁄4 sauce into the small-mouth cylindrical special container, stir the base wine evenly, soak the wine as much as possible to the small part of the shoulder of the container, and place it in the liquid surface. The circular floating cover blocks the air, and the outer cover is placed for 24 to 72 hours to fully complete the immersion, so that the bio-antioxidant nutrients contained in the raw apple are fully dissolved into the _ϊ· base wine, and the hollow fiber is used after the immersion is completed. Ultrafiltration plate type filter device, filtering out raw apple particles and dissolving biochemicals The slag after the nutrient composition, the clarified intermediate wine 1, the apple slag scraped from the filter plate can be squeezed out of the intermediate wine 1 to be recovered; then the ground bark is ground to a fine powder, using a volatile liquid nitrogen 3⁄4 ^Crush into ultrafine particles with a particle diameter of less than 15 microns. Quickly mix the pine bark ultrafine particles into a small-mouth cylindrical special container. Mix well and dilute it. Try to add '3⁄4^ wine to the shoulder of the container. The small part, the circular floating cover placed inside the liquid surface blocks the air, and the outer cover is placed for 24 - 72 hours to fully complete the soaking, so that the nutrient components of the biological agent contained in the pine bark are fully dissolved 3⁄4Α intermediate wine 1 After the completion of the leaching, the hollow fiber ultrafiltration membrane filtration device is used to filter out the pine bark and the slag which has been clarified by the nutrient component of the biological anti-deuteration agent, and the clarified intermediate wine 2 is obtained; Grind the skin sauce, use the volatile liquid nitrogen gas to pulverize into ultrafine particle sauce with particle diameter less than 15 micron, and quickly mix the grape skin ultrafine particle sauce into the small-mouth cylindrical special container. Soaked, try to add 3⁄4^ wine to the shoulder of the container The circular floating cover in the liquid surface is blocked by air, and the outer cover is placed for 24 to 72 hours. (The immersion solution is fully completed, so that the nutrients contained in the grape skin are fully dissolved. i4x intermediate wine 2 After the completion of the leaching, the hollow fiber ultrafiltration membrane filtration device is used to filter out the residue of the grape skin after the nutrient component has been dissolved, and the clarified intermediate wine 3 is obtained; and the result of grinding the *U Ba Sang 椹 fruit grinding result The sauce is pulverized into a fine particle sauce having a particle diameter of less than 15 μm by using a volatile liquid nitrogen gas, and the mulberry fruit ultra-fine sauce is mixed into a small-mouth cylindrical special container, and the mixture is uniformly stirred for soaking; 3⁄4^ wine topping up
. 权利 要求 书 Claims
到容器肩口小部、在液面放置内树^的圆形漂浮盖、 圓形盖上面贴覆过盈圆塑料膜完善阻隔空气，加 有密封内垫的外盖置 24 ~ 72小时使浸溶充分完成， 让桑椹果内所含的生物 化剂营养成分充分溶解 ii 中间酒 3， 浸溶完成后用中空纤维超滤膜过滤装置、 滤除桑椹果微 已 ^^生物 氣化剂营养成分 ^的乏渣， 得澄清的中间酒 4; 后用磨碎 巴葡萄籽磨成细粉， 用挥发液氮气流对撞粉碎成颗粒直径 小于 15 的超细 ^立， 将葡萄籽超细 掺入小口圆筒形专用容器内中间酒 4搅拌均匀作浸溶， 尽量混溶酒加满到容器肩口小部、在液面放置内松酉^的圓形漂浮盖、 圆形盖上面贴覆过盈圓塑料膜完 善阻隔空气， 力口有密封内垫的夕卜盖置 24 - 72小时使浸溶充分完成， 让葡萄籽内所含的生物^^化剂营 养成分充分溶解进入中间酒 4， 浸溶完成后用中空纤维超滤膜过滤装置、 滤除葡萄籽微粒已溶罄生物抗 氧化剂营养成分之后的乏渣， 得澄清的中间酒 5; 最后用磨碎积 &万寿菊磨成细酱， 用挥发液氮气；;对 撞 4分碎成颗粒直径小于 15微米的超细微粒酱， 回收对撞过氮气后续再利用， 迅速将万寿菊超细微粒酱 掺入小口圆筒形专用容器内中间酒 5搅拌均匀作浸溶，尽量; ¾^酒加满到容器肩口小部、在液面 tj:内 的圆形漂浮盖、 圆形盖上面贴覆: ^圆塑料膜完善阻隔空气，加有密封内垫的外盖同时向盖内充 氮气、置 24 ~ 72小时使浸溶充分完成，让万寿菊内所含的生物抗氧化剂营养成分充分溶解进入中间酒 5, 浸溶完成后用中空纤维超滤膜过滤装置、滤除万寿菊微粒已溶罄生物 化剂营养成分之后的乏渣，得 澄清的半成品酒；然后添加辅料 异抗坏血酸钠 0. 3〜1份、易溶性钾 0. 1〜0. 2份、易溶性硒 0. 00001〜 0. 00002份， 搅 ΦΗ吏其充分溶解， 浸溶和添 辅料全过程尽量减少接触空气， 万寿菊微^ ¾溶后的工序 可在氮气密闭操作台内进行； 最后由葡萄酒广调酒技师品尝后依据口感、和企业对保健葡萄酒口味设计 技术要求， 因地制宜选择添加辅料中调味品^ S当， 修正由于植物主原料浸溶及添加辅料后、 带进酒内 不悦口的余味，使成品酒口感风^ i ij企业对保健葡萄酒口味设计技术要求， 用 1人份深色小酒瓶灌注 成。¾ 健葡萄酒近瓶口、在瓶口内^氮气同时封^ 包装， 打印保质日期出厂； 此酒是强化的中老 年型植物天然生物 化剂营 强保健葡萄酒，鉢实现了本发明原设计策划中级目标， 常饮 交好 的消除活性氧和自由基、显著的防病增免疫强壮防衰老、保护眼睛预防老年视力退化、 p且止脂褐质老年 斑养颜美肤、 P条 益糖尿病， 适宜中老年生活质量有追求的人士、作植物天然生物抗氧化剂营养增强 保健葡萄酒， 向生活宽裕的中老年人宣传推广销售， 代替顶级啤酒顶级白酒高档普通葡萄酒饮用， 将会 减少多种中老年病发病率、 提高 1*«量延长平均寿命。  To the small part of the shoulder of the container, the circular floating cover of the tree inside the liquid surface, the round cover is covered with a plastic film to complete the barrier air, and the outer cover of the sealed inner pad is placed for 24 to 72 hours to dissolve. Fully completed, the nutrient content of the biochemical contained in the mulberry fruit is fully dissolved. ii Intermediate wine 3, after the completion of the soaking, the hollow fiber ultrafiltration membrane filtration device is used to filter out the mulberry fruit micro-^^ biogasification agent nutrient composition^ The slag, the clarified middle wine 4; after grinding with the ground grape seed into a fine powder, smashed into a superfine particle with a particle diameter of less than 15 by a nitrogen stream of the volatile liquid, and the grape seed is superfinely mixed into the small mouth. In the cylindrical special container, the middle wine 4 is stirred evenly for soaking, and the mixed liquor is filled up to the small part of the shoulder of the container, and the circular floating cover of the loose surface is placed on the liquid surface, and the circular cover is pasted on the round cover. The plastic film is perfect to block the air, and the inner surface of the sealed inner cushion is placed for 24 to 72 hours to fully complete the leaching, so that the nutrients contained in the grape seed are fully dissolved into the intermediate wine 4, soaking Hollow fiber ultrafiltration membrane filtration device after completion Filter out the slag after the grape seed particles have dissolved the bio-antioxidant nutrients, and obtain the clarified middle wine 5; finally grind the fine sauce with the grinded product & marigold, and use the volatile liquid nitrogen; Ultra-fine particle paste with a particle diameter of less than 15 microns, recycled and collided with nitrogen for subsequent reuse, quickly blending marigold ultrafine particle paste into a small-mouth cylindrical special container for mixing in the middle of the wine 5, soaking as much as possible; 3⁄4^ The wine is filled up to the small part of the shoulder of the container, the circular floating cover in the liquid surface tj:, the circular cover is attached: ^ round plastic film to perfect the blocking air, the outer cover of the sealed inner pad is simultaneously filled with nitrogen in the cover After 24 to 72 hours, the leaching solution is fully completed, and the bio-antioxidant nutrients contained in the marigold are fully dissolved into the intermediate wine 5. After the immersion is completed, the hollow fiber ultrafiltration membrane filtering device is used to filter out the marigold particles. The slag is dissolved in the slag of the granules, and the slag is clarified. The singly-supplemented semi-finished wine is then added. 0. 00002 copies, stir Φ Η吏The process of dissolving, soaking and adding auxiliary materials minimizes the contact with air. The process of marigold micro-dissolution can be carried out in a nitrogen-tight operation console. Finally, it is tasted by the wine-drinking wine technician and tasted according to the taste and the business-oriented health wine. Taste design technical requirements, according to local conditions, choose to add seasonings in the auxiliary materials ^ S, when the plant main raw material is soaked and added with excipients, brought into the wine after the unpleasant taste, so that the finished wine tastes wind ^ i ij business to health wine Taste design technical requirements, filled with a dark bottle of 1 person. 3⁄4 Healthy wine near the bottle mouth, in the mouth of the bottle ^ Nitrogen at the same time sealed ^ packaging, print the shelf date of the factory; This wine is a fortified middle-aged plant natural biochemical camping strong health wine, 钵 achieved the original design planning intermediate target of the present invention , often drink good to eliminate active oxygen and free radicals, significant disease prevention, increase immunity, strong anti-aging, protect the eyes to prevent the deterioration of vision in the elderly, p and stop fat, brown spots, age spots, beauty, skin, diabetes, suitable for middle-aged life People who are pursuing quality, planting natural bio-antioxidants, nutrition-enhancing health wines, promoting and selling to the well-off middle-aged and elderly people, instead of top beer, top-grade white wine, high-grade ordinary wine, will reduce the incidence of various middle-aged and elderly diseases, improve 1*« amount to extend the average life.
9. 如前发明内容中所说的植物天然生物^ 化剂营 强保健葡萄酒， 其特征是： 取新 g 好的红葡萄 酒 100伤作基础酒， 植物主原料选用： 紫皮葡萄的籽 2〜10份、 .深紫蓝色葡萄皮 5〜25份、 新鲜松树皮 6〜30份、未成熟生苹果 15〜60份、細羊万寿菊 3〜15份、蓝莓鲜果 4〜20份； 原料分别清洗净、风干 表水， 先用磨碎^巴生苹果带皮核磨成全苹果细酱， 用 30 - 100 «孔径滤网挤压过滤全苹果细酱， 不 能滤过部分重复磨碎过滤，使滤 酱成为超细酱， ¾ t将苹^ ¾细酱掺入小口圆筒形专用容器内 酒挽拌均匀作浸溶， 尽量¾ ^酒加满到容器肩口小部、在液面放置内^ ^的圓形漂浮盖阻隔空气， 加 外盖置 24 ~ 72小时使浸溶充分完成， 让生苹果内所含的生物^ |L化剂营养成分充分溶解 酒， 浸溶完成后用中空纤维超滤-板型过滤装置、 滤除生苹果微粒已溶發生物抗氣化剂营养成分之后的乏渣， 得澄清的中间酒 1，由过滤板刮得的苹果 4^查可压榨出中间酒 1回收；接着用磨碎 * &¾树皮磨成细粉， 用 4军发液氮气流对撞粉碎成颗粒直径小于 15微米的超细微粒， 迅速将松树皮超细微粒掺入小口圆筒形 专用容器内中间酒 1搅拌均匀作浸溶，尽量 酒加满到容器肩口小部、在液面 t 内 的圓形漂 浮盖阻隔空气， 加外盖置 24 - 72小时 4吏浸溶充分完成， 让松树皮内所含的生物 4¾¾化剂营养成分充分 溶解进入中间酒 1, 浸溶完成后用中空纤维超滤膜过滤装置、 滤除松树皮微粒已溶餐生物 氣化剂营养 A分^的^ Ji , 得澄清的中间酒 2; 然后用磨碎 巴葡萄 成果皮酱， 用挥发液氮气树撞粉碎成 颗粒直径小于 15微米的超细微粒酱， 迅速将葡萄皮超细微粒酱掺入小口圆筒形专用容器内中间酒 2搅 拌均匀作浸溶，尽量混溶酒加满到容器肩口小部、在液面放置内^ 8合的圆形漂浮盖阻隔空气， 加外盖 置 24 ~ 72小时使浸溶充分完成，让葡萄皮内所含的生物^ 化剂营养成分充分溶解 中间酒 2,浸溶 完成后用中空纤维超滤膜过滤装置、滤除葡萄皮微粒已溶誊生物 4 ^化剂营养成分之后的乏渣 得澄清 的中间酒 3;再用磨碎^ i巴葡萄籽磨成细粉，用挥发液氮气^！十撞粉碎成颗粒直径小于 15微米的超细微 粒， i t将葡萄 ¾¾细4 立掺入小口圆筒形专用容器内中间酒 3搅拌均匀作浸溶， 尽量¾ ^酒加满到容 权 利 要求 书 9. The plant natural biochemical agent health care wine as described in the foregoing invention is characterized in that: the new g good red wine 100 is used as the base wine, and the main plant material is selected: the seed of the purple grape 2~ 10 parts, 5 to 25 parts of dark purple blue grape skin, 6 to 30 parts of fresh pine bark, 15 to 60 parts of immature green apple, 3 to 15 parts of fine marigold, 4 to 20 parts of fresh blueberry fruit; Clean the net and air dry surface water, first grind the apples with the skin and grind into the whole apple sauce, squeeze the whole apple sauce with 30-100 « aperture filter, and filter the repeated grinding and filtering. Make the filter sauce into a super-fine sauce, and mix the apple sauce into a small-mouth cylindrical special container for mixing and soaking. Try to fill the container with a small portion of the shoulder and place it in the liquid surface. ^ ^ The circular floating cover blocks the air, and the outer cover is placed for 24 ~ 72 hours to fully complete the leaching, so that the nutrients contained in the raw apples are fully dissolved, and the hollow fiber is used after the immersion is completed. Ultrafiltration-plate type filter device, after filtering out the nutrient composition of raw apple particles dissolved in anti-gasifier The slag, the clarified middle wine 1, the apple 4 scraped from the filter plate can be squeezed out of the intermediate wine 1 to be recovered; then the ground * & 3⁄4 bark is ground into a fine powder, with 4 military hair liquid nitrogen flow pair Collapsing into ultrafine particles with a particle diameter of less than 15 microns, quickly mixing the pine bark ultrafine particles into a small-mouth cylindrical special container. The mixture is uniformly stirred for soaking, and the wine is filled up to the small portion of the shoulder of the container. The circular floating cover in the surface t blocks the air, and the outer cover is placed for 24 - 72 hours. The immersion solution is fully completed, so that the nutrients contained in the pine bark are fully dissolved into the intermediate wine 1 after the immersion is completed. Using a hollow fiber ultrafiltration membrane filtration device, filtering out pine bark microparticles, dissolved food biogasification agent, nutrient A, ^ Ji, to obtain a clear intermediate wine 2; then using the ground grape skin sauce, with a volatile liquid nitrogen The tree is crushed into ultra-fine particle sauce with a particle diameter of less than 15 microns. The grape skin ultrafine particle paste is quickly mixed into a small-mouth cylindrical special container. The mixture is evenly mixed and soaked, and the mixed liquor is filled up to the shoulder of the container. Small part, floating in the liquid surface Block the air, add the outer cover for 24 ~ 72 hours to fully complete the soaking, so that the nutrients contained in the grape skin fully dissolve the middle wine 2, after the completion of the soaking, use the hollow fiber ultrafiltration membrane filtration device, filter In addition to the grape skin particles have been dissolved in the biological 4 ^ chemical nutrients after the residue of clarified intermediate wine 3; and then grind ^ i bar grape seeds ground into a fine powder, with volatile liquid nitrogen ^! Ten hits are pulverized into ultrafine particles with a particle diameter of less than 15 microns. It is blended into a small cylindrical container in a small-mouth cylindrical container. Stir and dissolve as much as possible. Try to add 3⁄4^ wine to the full capacity. Claim
器肩口小部、在液面^内；^ ge^的圓形漂浮盖、 圆形盖上面贴覆ii圆塑料膜完善阻隔空气， 力。有密 封内垫的外盖置 24 ~ 72小时使浸溶充分完成, 让葡萄籽内所含的生物 ¾^匕剂营养成分充分溶解 ii 中间酒 3， 浸溶完成后用中空纤维超滤膜 it;虑装置、 滤除葡萄籽¾ϊ已溶蕃生物抗氣化剂营养成分之后 的乏渣， 得澄清的中间酒 4; 后用磨碎^巴蓝莓果磨成细果酱， 用挥发液氮气;^†撞粉碎成颗粒直径小 于 15微米的超细微粒酱， 回收对撞过氮气后续再利用， 迅速将蓝莓果超细微粒酱掺入小口圆筒形专用 容器内中间酒 4搅拌均匀作浸溶,尽量 ϋ酒加满到容器肩口小部、在液面放置内^ ^的圓形漂浮盖、 圆形盖上面贴覆 圓塑料膜完善阻隔空气， 加有密封内垫的夕卜盖同时向盖内充氮气、 置 24 - 72小时 使浸溶充分完成， 让蓝莓果内所含的生物 化剂营养成分充分溶解 ϋ/中间酒 4， 浸溶完 用中空 纤维超滤膜过滤装置、 滤除蓝莓果微粒已溶罄生物抗氣化剂营养成分之后的 H 得澄清的中间酒 5; 最后用磨碎机把万寿菊磨成细酱， 用挥发液氮气流对撞粉碎成颗粒直径小于 15微米的超细微粒普， 回 ^于撞过氮^ ^续再利用， ik t将万寿菊超细 酱掺入小口圆筒形专用容器内中间酒 5撹拌均匀作浸 溶， 尽量^ ^酒加满到容器肩口小部、在液面放置内 ^8 ^0勺圆形漂浮盖、 圆形盖上面贴覆 圆塑料 膜完善阻隔空气， 加有密封内垫的外盖同时向盖内充氮气、 置 24 ~ 72小时使浸溶充分完成， 让万寿菊 内所含的生物 化剂营养成分充分溶解 ¾ 中间酒 5， 浸溶完成后用中空纤维超滤膜过滤装置、 滤除 万寿菊微粒已溶罄生物抗氧化剂营养成分之后的乏渣， 得澄清的半成品酒； 然后添加辅料： 一异抗坏 血酸钠 0. 3〜1份、 易溶性钾 0. 1〜0. 2份、 易溶性硒 0. 00001〜0. 00002份， 搅拌使其充分溶解， 浸溶 和添加辅料全过程尽量减少接触空气， 蓝莓果 溶后的工序可在氮气密闭 *f乍台内进行； 由葡 萄酒厂调酒技师品尝后依据口感，和企业对保健葡萄酒口味设计技术要求， 因地制宜选择添加辅料中调 味品类适当， 修正由于植物主原料浸溶及添加辅料后、 带进酒内不悦口的余味， 使成品酒口感风味 iiiij 企业对保健葡萄酒口味设计技术要求， 用 1人徐深色小酒 注成<¾ ^健葡萄酒近瓶口、在瓶口内^ 氮气同时封^ &, 包装， 打印保质日期出厂；  The small shoulder of the shoulder, in the liquid surface ^; ^ ge ^ circular floating cover, the round cover is covered with ii round plastic film to improve the barrier air, force. The outer cover of the sealed inner pad is placed for 24 to 72 hours to fully complete the immersion solution, so that the nutrients contained in the grape seed are fully dissolved in the ii intermediate wine 3, and after the immersion is completed, the hollow fiber ultrafiltration membrane is used. Considering the device, filtering out the residue of the grape seed 3⁄4ϊ after the nutrient component of the biological anti-gasification agent has been dissolved, and obtaining the clarified intermediate wine 4; then grinding the finely jammed with the blueberry, and using the volatile liquid nitrogen; Smash and smash into ultra-fine particle sauce with a particle diameter of less than 15 microns, recycle and collide with nitrogen for subsequent reuse, and quickly mix the blueberry fruit ultrafine particle sauce into a small-mouth cylindrical special container. Try to fill the small part of the shoulder of the container as much as possible, place the circular floating cover inside the liquid surface, and affix a round plastic film on the round cover to improve the barrier air, and add the inner cover of the sealed inner pad to the cover at the same time. Nitrogen gas is set for 24 to 72 hours to fully complete the leaching solution, so that the nutrient components of the biochemical contained in the blueberry fruit are fully dissolved in the ϋ/intermediate wine 4, and the hollow fiber ultrafiltration membrane filtering device is filtered to remove the blueberry fruit. Microparticle dissolved anti-gasification agent After the nutrient, the H is clarified in the middle wine 5; finally, the marigold is ground into a fine sauce with a grinder, and pulverized into a fine particle having a particle diameter of less than 15 μm by a nitrogen stream of a volatile liquid. Nitrogen ^ ^ continued to reuse, ik t marigold super fine sauce into a small-mouth cylindrical special container in the middle of the wine 5 撹 mix and evenly soaked, try to ^ ^ wine filled to the shoulder of the container, in the liquid surface ^8 ^0 scoop circular floating cover, round plastic cover is covered with round plastic film to improve the barrier air. The outer cover with sealed inner pad is filled with nitrogen gas at the same time, and it is set for 24 ~ 72 hours to fully complete the soaking. The nutrient component of the bio-agent contained in the marigold dissolves the 3⁄4 intermediate wine 5, and after the completion of the leaching, the hollow fiber ultrafiltration membrane filtering device is used to filter out the slag after the marigold microparticles have dissolved the biological antioxidant nutrients. The clarified semi-finished wine; and then the addition of the auxiliary material: sodium sulphate 0. 3~1 parts, soluble potassium 0. 1~0. 2 parts, soluble selenium 0. 00001~0. 00002 parts, stir to fully dissolve, Minimize the process of immersion and addition of auxiliary materials In contact with air, the process of dissolving the blueberry can be carried out in a nitrogen sealed cabinet; after being tasted by the winery brewing technician, it is based on the taste and the technical requirements of the health care wine taste design, and the seasonings should be selected according to local conditions. Corrected the aftertaste of the main raw material of the plant and added the excipients, and brought the taste of the wine into the wine, so that the taste of the finished wine is iiiij. The technical requirements for the design of the health wine taste are made by one person, and the dark drink is made into one <3⁄4 ^ Healthy wine near the mouth of the bottle, in the mouth of the bottle ^ Nitrogen sealed at the same time ^, packaging, print shelf life date;
此酒是高级的中老年型植物天然生物^^化剂营 强保健葡萄酒，较好实现 本发明原设计策划 中级目标， 常饮能很好的清除活性氧和自由基、 显著的预防改 种老年病： 预防 全冠心病脑中风、 增强免疫强壮身体明显防衰老、预防癌生成和转移、 阻止脂质过氧化， 尤其很好的保护眼睛视力、 预防 改善老年性视网膜微动脉硬化和黄斑及晶状体退化， 适宜中老年生活质量要求高的知识型及成功人士、 作植物天然生物抗氧化剂营养增强保健葡萄酒， 面向生活优裕的中老年知识型及成功人士宣传推广销 售， 代替頂级啤酒顶级白酒高档普通葡萄酒饮用， 将会减少多种中老年病尤其中老年视力退化发病率、 提高生存质量延长平均寿命。  This wine is a high-grade middle-aged and old-fashioned plant natural biochemical compounding health care wine, which is better to achieve the intermediate design goal of the original design of the present invention. Regular drinking can well remove active oxygen and free radicals, and significantly prevent the elderly from being rehabilitated. Disease: Prevention of total coronary heart disease, stroke, strengthening of immune, strong body, obvious anti-aging, prevention of cancer formation and metastasis, prevention of lipid peroxidation, especially good protection of eye vision, prevention of senile retinal arteriosclerosis and macular degeneration and lens degeneration Suitable for knowledgeable and successful people with high quality of life in middle-aged and elderly people, planting natural bio-antioxidants, nutrient-enhancing health wines, promotion and sales of middle-aged and elderly knowledgeable and successful people with a good life, instead of top beer, top white wine, high-grade ordinary wine Drinking, will reduce the incidence of vision deterioration in a variety of middle-aged and elderly diseases, especially in middle-aged and elderly people, improve the quality of life and extend the average life expectancy.
D.如前发明内容中所说的植物天然生物 化剂营养增强保健葡萄酒，其特征是： 取新 ¾t好的红葡萄 酒 100 ^酒， 植物主原料选用： 紫皮葡萄的籽 2〜10份、深紫蓝色葡萄皮 5〜25份、 新鲜松树皮 6〜30份、 新鲜万寿菊 3〜15份、 桑椹子鲜果 4〜20份、 蓝莓鲜果 4〜20份、 欧越橘鲜果 4〜20份； 原料分别清洗净、风干表水,先用磨碎枳 4e¾树皮磨成细粉,用挥发液氮气流对撞粉碎成颗粒直径小 于 15 ¾i的超细 将松树皮超细 掺入小口圆筒形专用容器内 酒搅拌均匀作浸溶,尽量 〉'¾ ^酒加满到容器肩口小部、 在液面放置内 ^SC^的圓形漂浮盖阻隔空气， 加外盖置 24 ~ 72小时使浸 溶充分完成,让松树皮内所含的生物抗氧化剂营养成分充分溶解进 础酒，浸溶完成后用中空纤维超 滤膜过滤装置、滤除松树皮微粒已溶磬生物抗氧化剂营养成分之后的乏渣,得澄清的中间酒 1;接着用磨 碎才； 巴葡萄 ^成果皮酱，用挥发液氮气¾ ^撞粉碎成颗粒直径小于 15 的超细 酱, 将葡萄 皮超细 酱掺入小口圆筒形专用容器内中间酒 1搅拌均匀作浸溶， 尽量 ¾ ^酒加满到容器肩口小部、 在液面放置内^ 的圆形漂浮盖阻隔空气，加外盖置 24 ~ 72小时使浸溶充分完成，让葡萄皮内所含的 生物 ¾fL化剂营养成分充分溶解进入中间酒 1, 浸溶完成后用中空纤维超 膜过滤装置、 滤除葡萄皮微 粒已溶磬生物抗氧化剂营养成分之后的乏渣,得澄清的中间酒 2; 随后用磨碎^ 4巴桑椹果磨成果酱,用挥 发液氮气流对撞粉碎成颗粒直径小于 15微米的超细微粒酱， 迅速将桑椹果超细微粒酱掺入小口圆筒形 专用容器内中间酒 2搅拌均匀作浸溶，尽量 ¾ ^酒加满到容器肩口小部、在液面放置内^ ^的圆形漂 浮盖、圆形盖上面贴覆: !i¾圆塑料膜完善阻隔空气,加有密封内垫的夕卜盖置 24 - 72小时使浸溶充分完成， 让桑椹果内所含的生物 ^^化剂营养成分充分溶解 中间酒 2, 浸溶完 用中空纤维超滤膜过滤装 权利 要求 书 D. The plant natural biochemical nutrient-enhancing health care wine as described in the foregoing invention is characterized in that: a new 3⁄4t good red wine 100^ wine is used, and the main raw material of the plant is selected: 2 to 10 parts of the seed of the purple grape, 5 to 25 parts of dark purple blue grape skin, 6 to 30 parts of fresh pine bark, 3 to 15 parts of fresh marigold, 4 to 20 parts of fresh mulberry fruit, 4 to 20 parts of fresh blueberry fruit, 4 to 20 parts of fresh orange fruit The raw materials are separately cleaned and air-dried, firstly ground with finely ground 4e3⁄4 bark, and pulverized with a volatile liquid nitrogen stream to form ultrafine fine pine bark with a diameter of less than 15 3⁄4i. The wine in the special container of the cylindrical shape is evenly mixed for soaking. As far as possible, '3⁄4^ wine is filled up to the small part of the shoulder of the container, and the circular floating cover of the SC^ is placed in the liquid surface to block the air, and the outer cover is placed for 24 to 72 hours. The immersion solution is fully completed, and the biological antioxidant nutrients contained in the pine bark are fully dissolved into the base wine. After the immersion is completed, the hollow fiber ultrafiltration membrane filtering device is used to filter out the pine bark particles and dissolve the biological antioxidant nutrients. After the slag, you have to clarify the middle wine 1; then use the grinding; The fruit skin sauce is crushed into ultra-fine sauce with a particle diameter of less than 15 by using a volatile liquid nitrogen gas. The grape skin super-fine sauce is mixed into a small-mouth cylindrical special container. The mixture is uniformly stirred for soaking, as much as possible. ^The wine is filled up to the small part of the shoulder of the container, and the circular floating cover placed inside the liquid surface blocks the air, and the outer cover is placed for 24 to 72 hours to fully complete the soaking, so that the biological 3⁄4fL agent in the grape skin is nutritious. The ingredients are fully dissolved into the intermediate wine 1. After the immersion is completed, the hollow fiber ultrafiltration device is used to filter out the residue after the grape skin particles have dissolved the biological antioxidant nutrients, and the clarified intermediate wine 2 is obtained; 4 Basang's fruit is ground into a jam, pulverized into a superfine particle paste with a particle diameter of less than 15 μm by a nitrogen stream, and the mulberry fruit ultrafine particle sauce is quickly mixed into a small-mouth cylindrical special container. For soaking, try to add 3⁄4^ wine to the small part of the shoulder of the container, place the circular floating cover inside the liquid surface, and cover the circular cover: !i3⁄4 round plastic film to perfect the barrier air, plus sealed inner cushion The cover is set for 24 - 72 hours to complete the leaching So that the nutrients contained in the mulberry fruit are fully dissolved in the middle wine 2, and the hollow fiber ultrafiltration membrane filter is used for leaching. Claim
置、滤除桑椹果微粒已溶磬生物抗氣化剂营养成分之后的乏渣,得澄清的中间酒 3;再后用磨碎积 4巴葡萄 籽磨成细粉，用挥发液氮气流对撞粉碎成颗粒直径小于 15微米的超紬 ¾ϋ将葡萄籽超细微粒掺入 小口圆筒形专用容器内中间酒 3搅拌均匀作浸溶，尽量混溶酒加满到容器肩口小部、在液面放置内松配 合的圆形漂浮盖、 圆形盖上面贴覆 圓塑料膜完善阻隔空气， 加有密封内垫的夕卜盖置 24 ~ 72小时使 浸溶充分完成，让葡萄籽内所含的生物 化剂营养成分充分溶解 i ^中间酒 3，浸溶完成后用中空纤维 超滤膜过滤装置、滤 萄籽 ^已»生物"¾化剂营养成分 ^的 ^查,得澄清的中间酒 4;再用磨 碎才； U巴欧越橘果磨成细果酱,用挥发液氮气流对撞粉碎成颗粒直径小于 15微米的超细微粒酱,回收对撞 过氮^续再利用 , ¾将 橘果超细¾*立酱掺入小口圆筒形专用容器内中间酒 4搅拌均匀作浸溶,尽 量混溶酒加满到容器肩口小部、在液面放置内^ 0 圆形漂浮盖、 圓形盖上面贴覆过盈圆塑料膜完善 阻隔空气，加有密封内垫的外盖同时向盖内充氮气、 置 24 - 72小时使浸溶充分完成，让欧越橘果内所含 的生物抗氣化剂营养成分充分溶解进入中间酒 4, 浸溶完成后用中空纤维超滤膜过滤装置、 滤除欧越橘 果微粒已溶罄生物抗氧化剂营养成分之后的乏渣，得澄清的中间酒 5; 后用磨碎 巴蓝莓果磨成细果酱， 用挥发液氮气^ t十撞粉碎成颗粒直径小于 15 的超细 酱,回树撞过氮 ^续再利用， iikit将蓝 莓果超细 # ^酱掺入小口圆筒形专用容器内中间酒 5搅拌均匀作浸溶，尽量 ¾^酒加满到容器肩口小部、 在液面 内矛^ 的圓形漂浮盖、 圆形盖上面贴覆 i±¾圆塑料膜完善阻隔空气，力口有密封内垫的夕卜盖 同时向盖内充氮气、 置 24 - 72小时使浸溶充分完成， 让蓝莓果内所 ^^生物抗氧化剂营养成分充分溶 解4 中间酒 5, 浸溶完成后用中空纤维超滤膜过滤装置、 滤除蓝莓果¾ 已溶蕃生物 氣化剂营养成 分^的 查，得澄清的中间酒 6; 用磨碎 *1 巴万寿菊磨成细酱，用挥发液氮气¾1 ^撞粉碎成颗粒直 径小于 15 的超细 # ^酱,回树撞过氮 ^续再利用， ikit将万寿菊超细 ^酱掺入小口圆筒形专 用容器内中间酒 6搅拌均匀作浸溶，尽量 酒加满到容器肩口小部、在液面放置内 ^e ^的圆形漂浮 盖、 圓形盖上面贴覆 ϋ¾圓塑料膜完善阻隔空气， 加有密封内垫的外盖同时向盖内充氮气、 置 24 ~ 72 小时使浸溶充分完成;让万寿菊内所含的生物 ¾化剂营养成分充分溶解 中间酒 6,浸溶完 ^&用中 空纤维超滤膜过滤装置、滤除万寿菊微粒已溶罄生物抗氧化剂营养成分之后的乏渣,得澄清的半成品酒； 然后添加辅料： 异抗坏血酸钠 0. 3〜1份、 易溶性钾 0. 1〜0. 2份、 易溶性硒 0. 00001-0. 00002份， 搅 吏其充分溶解,浸溶和添加辅料全过程尽量减少接触空气,欧越橘果 立浸溶后的工序可在氮气密 闭操作台内进行； 最后由葡萄酒厂调酒技师品尝后依据口感、 和企业对保健葡萄酒口味设计技术要求， 因地制宜选择添加辅料中调味品类适当，修正由于植物主原料浸溶及添加辅料后、 带进酒内不悦口的余 品酒口感风 ^ iJil企业对保健葡萄酒口味设计技术要求， 用 1人 莱色小酒録注成》¾^健葡 萄酒近瓶口、 在瓶口内 氮气同时封 ，包装,打印保质曰期出厂； Set and filter out the sap of the mulberry fruit particles after the nutrient component of the biological anti-gasification agent has been dissolved, and obtain the clarified intermediate wine 3; then grind the powder with 4 g of grape seeds to form a fine powder, and use a volatile liquid nitrogen stream to Crush and pulverize into ultra-fine 紬3⁄4ϋ with a particle diameter of less than 15 microns. Mix the grape seed ultrafine particles into a small-mouth cylindrical special container. Stir the mixture in a medium-sized container. Stir the wine as much as possible. Fill the container with a small portion of the shoulder. The circular floating cover with the inner loose fit and the round plastic cover on the round cover are used to complete the blocking air. The cover with the sealed inner cushion is placed for 24 to 72 hours to fully complete the soaking, so that the grape seed contains The nutrient component of the biochemical agent fully dissolves the i ^ intermediate wine 3, and after the completion of the leaching, the hollow fiber ultrafiltration membrane filtration device, the filter seed, the biological extract, the nutrient composition of the chemical agent ^, the clarified intermediate wine 4; reuse grinding; Uba bilberry fruit is ground into fine jam, smashed into ultrafine particle sauce with particle diameter less than 15 microns by vaporizing with volatile liquid nitrogen, recycling and colliding with nitrogen. Continued reuse, 3⁄4 Incorporate orange fruit ultra-fine 3⁄4* sauce into a small cylindrical special container Mix 4 of wine to make it soaked, try to mix the wine to the small part of the shoulder of the container, place it in the liquid surface ^ 0 round floating cover, cover the round plastic cover with a round plastic film to improve the barrier air, seal At the same time, the outer cover of the inner pad is filled with nitrogen gas for 24 to 72 hours to fully complete the immersion, so that the nutrient component of the bio-anti-gasification agent contained in the bilberry fruit is fully dissolved into the intermediate wine 4, after the immersion is completed The hollow fiber ultrafiltration membrane filtration device is used to filter out the slag after the orange juice microparticles have dissolved the biological antioxidant nutrients, and the clarified intermediate wine 5 is obtained; after that, the ground blueberry is ground into a fine jam, and volatilized. The liquid nitrogen ^ t smashed into ultra-fine sauce with a particle diameter of less than 15 and returned to the tree and hit the nitrogen. Continued reuse. The iikit will mix the blueberry fruit ultrafine #^ sauce into the small-mouth cylindrical special container. For soaking, try to fill the small part of the shoulder of the container, the circular floating cover of the spear in the liquid surface, and the round plastic cover to cover the i±3⁄4 round plastic film to improve the barrier air. At the same time, cover the lid with nitrogen and set it for 24-72 hours. The immersion solution is fully completed, and the nutrient components of the bio-antioxidant in the blueberry fruit are fully dissolved. 4 Intermediate wine 5, after the completion of the leaching, the hollow fiber ultrafiltration membrane filtering device is used, and the blueberry fruit is filtered out. The organic gasification agent has been dissolved. Ingredient ^, the clarified middle wine 6; ground into a fine sauce with ground *1 marigold, crushed with a volatile liquid nitrogen gas 3⁄41 ^ into a fine particle diameter less than 15 ^ ^ sauce, back to the tree hit nitrogen ^Continuous reuse, ikit marigold superfine sauce into the small-mouth cylindrical special container in the middle of the wine 6 stir evenly soaked, try to fill the container to the small part of the shoulder, placed in the liquid surface ^e ^ The circular floating cover and the round cover are covered with a 塑料3⁄4 round plastic film to complete the blocking air. The outer cover of the sealed inner pad is filled with nitrogen gas at the same time, and the immersion solution is fully completed for 24 to 72 hours; let the marigold inside The nutrient containing the biological agent fully dissolves the middle wine 6, and is immersed in the hollow fiber ultrafiltration membrane filtration device, filtering out the slag after the marigold particles have dissolved the biological antioxidant nutrients, and the clarified semi-finished product Wine; then add excipients: Sodium sulphate 0. 3~1 parts, easily soluble potassium 0. 1~0. 2 parts, soluble selenium 0. 00001-0. 00002 parts, stir it fully dissolved, soaking and adding auxiliary materials to minimize contact with air The process of immersion in the orange fruit can be carried out in a nitrogen-tight operation console. Finally, it is tasted by the winery bartender and tasted according to the taste and the company's technical requirements for the design of the health wine taste. Corrected the taste of the wine after the main raw material of the plant was soaked and added with the excipients, and brought into the wine. ^JJ Enterprise's technical requirements for the design of health wine tastes, recorded with one person's small wine, 3⁄4^ The wine is near the mouth of the bottle, sealed in the mouth of the nitrogen at the same time, packaged, printed and guaranteed to be shipped from the factory;
此酒是专用顶级的眼睛视力养护型植物天然生物 化剂营养增强保健葡萄酒，充分实现了本发明 原设计策划视力 目标,常饮能高效清除体内尤其 求内活性氧和自由基、 有力预防各种氧化引起的 疾病： 预防血栓冠心病脑中风、 增强免疫强壮身体充沛精力、 预防癌症生成、 阻止脂质过氧化、 降血糖 防糖尿病，尤其完善的^ 力: ^ ¾视网^_1 素^ it细 J! ^生、 增强对亮度变 ^ t应能力，促 进视紫 在暗处 ^成、改 间低亮度视觉,减轻视觉疲劳，预防改 ^# ¾网»动 JI ^化和黄 晶 状体内氧化,适宜对特殊光照下眼晴细微分辨能力要求高的青壮年专业人士 (如夜航飞行员、宇航空间站 研究员、■ 电脑 »师、 产品细 «检师、 色潘^及色质评估师、 雪域环境或夜间及 ^巨离观察员…：)、 对职业和视力质量要求高的专业人士、 作眼睛养护型植物天然生物抗氧化剂营养增强保健葡萄酒，向特 殊职业及追求高质量视觉的专业人士宣传推广销售；对视力养护的功效无任何中药浸泡型药酒能比拟。  This wine is a special top eye vision maintenance type plant natural biochemical nutrition-enhancing health care wine, fully realizes the original design planning vision goal of the present invention, and the regular drink can effectively remove the body, especially the internal active oxygen and free radicals, and effectively prevent various kinds of Oxidation-induced diseases: Prevention of thrombosis, coronary heart disease, stroke, strengthening of immunity, strong body energy, prevention of cancer production, prevention of lipid peroxidation, hypoglycemia and anti-diabetes, especially perfection: ^ 3⁄4视网^_1 素^ it J! ^sheng, enhance the ability to change the brightness, promote the visual purple in the dark, change the low-brightness vision, reduce the visual fatigue, prevent the change, and prevent the oxidized body. It is suitable for young and middle-aged professionals who have high requirements for fine-grained resolution under special illumination (such as night pilots, Yu Aviation Station researchers, ■ computer » divisions, product details, inspectors, color pans and color quality appraisers, snow environment Or at night and ^ huge observers... :), professionals with high professional and visual quality requirements, natural bio-antioxidants for eye-care plants Health wine, special promotional sales to the occupation and the pursuit of high-quality visual professionals; the efficacy of conservation vision without any type of traditional Chinese medicine soaked wine can be compared.
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CN111196978A (en) * 2020-03-05 2020-05-26 杭州汇之宝农业科技有限公司 Acid reducing process for starch sugar liquid blueberry wine

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