WO2023108684A1

WO2023108684A1 - Pilose antler wine

Info

Publication number: WO2023108684A1
Application number: PCT/CN2021/139711
Authority: WO
Inventors: 褚文辉; 彭林; 马哲
Original assignee: 台州学院
Priority date: 2021-12-15
Filing date: 2021-12-20
Publication date: 2023-06-22
Also published as: CN114149885A

Abstract

A pilose antler wine, brewed from the following raw materials in parts by weight: 50-70 parts of barley; 30-40 parts of soybeans; 150-250 parts of glutinous rice; 5-15 parts of pilose antler; 10-20 parts of Angelica sinensis; 10-20 parts of desert living Cistanche; 15-20 parts of dendrobe; 5-15 parts of fennel; 10-20 parts of Poria cocos; 3-7 parts of pepper; 3-7 parts of clove; 15-20 parts of Chinese yam, 15-20 parts of Radix Glycyrrhizae, 10-20 parts of Fructus Alpiniae oxyphyllae, 10-20 parts of Fructus Lycii, 3-7 parts of deer blood, and 15-20 parts of palmleaf raspberry fruit. Pilose antler, Angelica sinensis, Fructus Lycii, desert living Cistanche and the like are used as main raw materials and are directly involved in a brewing process of the pilose antler wine, such that the solubility and the stability of nutritional ingredients in the wine can be ensured, the leaching rate of pilose antler and the amino acid content are increased, the performance is mild, and then the effects of better fatigue resistance and physiological function regulation are achieved.

Description

antler wine

technical field

The invention relates to the technical field of health wine, in particular to antler wine.

Background technique

Aging and frailty is an irresistible natural law for people. How to delay aging is a major topic in modern medical science and life science. Using traditional Chinese medicine tonic wine therapy to anti-aging and prolong life is a unique advantage in traditional Chinese medicine. Health wine has a history of thousands of years and is an important part of Chinese medical science. It is not only widely used in the prevention and treatment of various chronic wasting diseases, but also anti-aging and prolonging life. After reasonable compatibility, it can produce excellent health care effects on the human body. Health wine allows people to nourish and regulate their bodies while enjoying the pleasure of drinking. Therefore, health wine has been favored and loved by more and more consumers.

The Chinese patent whose authorized notification number is CN102477384A discloses a kind of blood-activating and health-care wine. 25-40 grams of velvet antler, steamed and softened, then sliced, the raw materials, 40-60 grams of velvet antler and medlar are wrapped with gauze, then soaked in a glutinous rice wine container, sealed and placed, shaken three times a day for 17 days Promptly make blood promoting health wine.

The above-mentioned existing technical solutions have the following defects: Angelica sinensis, lychee meat, ginseng and fairy cornus in the above-mentioned blood-activating health wine are all blood-activating medicines, and they have a stronger yang-tonifying effect after they are compatible with velvet antler. Licorice can play a certain harmonizing effect, but it is still not mild enough, and it is easy to cause damage to the health of the elderly; in addition, the amino acid content of the health wine made from the above raw materials is low, and it cannot play a good anti-fatigue and anti-aging effect after drinking. The effect of regulating physiological functions needs to be improved.

Contents of the invention

The problem to be solved by the present invention is to provide antler wine which has the advantages of mild performance and high amino acid content in view of the above-mentioned shortcomings in the prior art.

Above-mentioned purpose of the invention of the present invention is achieved through the following technical solutions:

Antler wine brewed from the following raw materials by weight: 50-70 parts of barley; 30-40 parts of soybeans; 150-250 parts of glutinous rice; 5-15 parts of velvet antler; 10-20 parts of angelica; 15-20 parts of dendrobium; 5-15 parts of fennel; 10-20 parts of poria; 3-7 parts of pepper; 3-7 parts of clove; 15-20 parts of yam; 10-20 servings of wolfberry; 3-7 servings of deer blood; 15-20 servings of raspberry.

By adopting the above-mentioned technical scheme, velvet antler and deer blood both have the functions of invigorating kidney and strengthening yang, benefiting essence and blood, and strengthening muscles and bones. The velvet antler and deer blood of red deer are preferred, and both of them are products of flesh and blood, which can nourish yang without hurting yin. At the same time, fennel, cistanche, pepper, clove, and Yizhiren are all yang-tonifying medicines, and they are warming and tonic medicines. They can be combined with deer antler to enhance the effect of tonifying yang; angelica is a blood-tonifying medicine, and yam is a qi-tonifying medicine. Qi and blood; Poria cocos promotes water and dampness, dendrobium, raspberry, and wolfberry have the effect of nourishing yin, preventing the power of tonifying yang from being too strong and damaging yin; then use licorice to reconcile the various medicines, so that the synergistic effect of each component and velvet antler makes The velvet wine of the present invention has the effects of anti-fatigue, anti-aging, anti-tumor, balancing fat metabolism, regulating human immune function, and nourishing yin and yang simultaneously; Participating in the brewing process of velvet wine can ensure the solubility and stability of nutrients in the wine, increase the extraction rate of velvet and amino acid content, and have mild performance, which in turn has a better effect of anti-fatigue and regulating physiological functions.

Preferably, it is brewed from the following raw materials by weight: 60 parts of barley; 35 parts of soybean; 200 parts of glutinous rice; 10 parts of antler; 15 parts of angelica; 5 parts of pepper; 5 parts of clove; 17 parts of yam; 17 parts of licorice;

Preferably, the velvet antler, angelica, cistanche and dendrobium are all in granular form with a particle size of 350-380 μm. It is beneficial to improve the leaching rate and dispersion of the nutrient components of antler, angelica, cistanche and dendrobium in the dendrobium wine.

Preferably, the glutinous rice is cooked glutinous rice. It is used to directly participate in the meal making process.

Further, the brewing method of the velvet wine includes: using barley and soybeans to brew koji; using glutinous rice, velvet, angelica, cistanche and dendrobium to brew mixed rice; using koji, mixed rice , deer blood and raspberry brewing wine mash fermentation process; the wine mash is fermented, boiled and filtered in the tank fermentation process to obtain the velvet wine.

Specifically, the koji-making process includes first crushing, mixing, and sieving barley and soybeans in sequence to obtain mixed powder, then adding water to the mixed powder, stirring and mixing, and pressing and brewing to form a mixed powder, and then filtering Wrap the mixed powder block with a film, and let it stand at a constant temperature of 38.5±0.5°C for 23 days to obtain a koji block.

Specifically, in the rice preparation process, fennel, Poria cocos, pepper, clove, yam, licorice, Yizhiren and wolfberry are processed as follows, first, fennel, Poria, pepper, clove, yam, licorice, Yizhiren and wolfberry Carry out impurity removal and water washing treatment, then immerse in water for 0.5h, the volume of water and the total volume ratio of fennel, poria cocos, pepper, clove, yam, licorice, Yizhiren and wolfberry are 8:1, and then heat the water to boiling , continue to decoct for 2h, filter with double-layer gauze to obtain a decoction, repeat the operation 3 times, and combine the decoction to obtain an extract.

Specifically, put glutinous rice, velvet antler, angelica, Cistanche and dendrobium into a mixing container, add cold boiled water and extract, then soak at a constant temperature of 4-8°C for 3.5 days, stir for 25±5min every day, and drain the water Steamed to obtain mixed rice.

Specifically, the vat fermentation process includes firstly putting the mixed rice into a fermentation container, adding koji, deer blood and raspberry juice, stirring and mixing evenly, and then sealing and fermenting for 27 days to obtain wine mash.

Specifically, the falling altar fermentation process includes first transferring the wine mash to a wine container, fermenting at room temperature at 21-25°C for 14 days, then using a steamer to heat up to 60°C, cooking for 65±5min, and then using Filter the wine mash through a filter membrane with a pore size of 2 μm to obtain velvet wine.

To sum up, the beneficial technical effect of the present invention is: use velvet antler, angelica, wolfberry, cistanche, etc. as main raw materials, directly participate in the brewing process of velvet wine, can ensure the solubility and stability of nutrients in wine, and improve the leaching of velvet. High rate and amino acid content, and mild performance, and then play a better effect of anti-fatigue and regulating physiological functions.

Detailed ways

In order to make the technical means, creative features, goals and functions achieved by the present invention clearer and easier to understand, the present invention will be further elaborated below in conjunction with specific embodiments.

Embodiment 1: Antler wine disclosed by the present invention is brewed from the following raw materials by weight: 60 parts of barley; 35 parts of soybean; 200 parts of glutinous rice; 10 parts of velvet antler; 15 parts of angelica; 15 parts of Herba Cistanche; 17 parts; fennel 10 parts; Poria cocos 15 parts; pepper 5 parts; cloves 5 parts; yam 17 parts; licorice 17 parts;

Among them, the glutinous rice is ripe glutinous rice; the origin of each component in the raw material of deer antler wine, the manufacturer and model of each equipment in the brewing method are shown in Table 1.

At the same time, the brewing methods of deer antler wine include the koji-making process of using barley and soybeans to brew koji; The vat fermentation process of brewing wine mash with raspberries; the fermentation process of fermenting, cooking and filtering the wine mash to obtain velvet wine.

Specifically, the koji making process includes first crushing barley and soybeans, mixing, and sieving to obtain a mixed powder, then adding water to the mixed powder, stirring and mixing, and pressing and brewing to form a mixed powder, and then wrapping it with a filter membrane Mix the powder block and let it stand at a constant temperature of 38.5±0.5°C for 23 days to obtain the koji block.

The rice preparation process includes the following treatment of fennel, tuckahoe, pepper, clove, yam, licorice, yizhiren and wolfberry in advance, firstly remove impurities and wash fennel, tuckahoe, pepper, cloves, yam, licorice, yizhiren and medlar Processing, soaking in water for 0.5h, the ratio of the volume of water to the total volume of fennel, poria cocos, pepper, clove, yam, licorice, yizhiren and wolfberry is 8:1, then heat the water to boiling, and continue to decoct for 2h , double-layer gauze filter to obtain the decoction, repeat the operation 3 times, combine the decoction to obtain the extract; then put the glutinous rice, antler, angelica, Cistanche and dendrobium into the mixing container, and add cold boiled water and the extract, Then soak at a constant temperature at 4-8°C for 3.5 days, stir for 25±5min every day, drain the water and steam to obtain the rice mixture.

The tank-drop fermentation process includes first putting the mixed rice into the fermentation container, adding koji, deer blood and raspberry juice, stirring and mixing evenly, and then sealing and fermenting for 27 days to obtain the wine mash.

The falling altar fermentation process includes first transferring the wine mash to a wine container, fermenting at room temperature at 21-25°C for 14 days, then using a steamer to heat up to 60°C, cooking for 65±5min, and then using a filter membrane with a pore size of 2μm Filter the wine mash to get velvet wine.

Embodiment 2: be a kind of deer antler wine disclosed by the present invention, and the difference with embodiment 1 is, the parts by weight of each component in the raw material are as shown in table 2.

Embodiment 3: It is a kind of deer antler wine disclosed by the present invention. The difference from Embodiment 1 is that the parts by weight of each component in the raw materials are shown in Table 2.

Embodiment 4: It is a kind of velvet wine disclosed by the present invention. The difference from Embodiment 1 is that the parts by weight of each component in the raw materials are shown in Table 2.

Embodiment 5: It is a kind of deer antler wine disclosed by the present invention. The difference from Embodiment 1 is that the parts by weight of each component in the raw materials are shown in Table 2.

Embodiment 6: It is a deer antler wine disclosed by the present invention. The difference from Embodiment 1 is that the parts by weight of each component in the raw materials are shown in Table 2.

Embodiment 7: It is a deer antler wine disclosed by the present invention. The difference from Embodiment 1 is that the parts by weight of each component in the raw materials are shown in Table 2.

Embodiment 8: It is a deer antler wine disclosed by the present invention. The difference from Embodiment 1 is that the parts by weight of each component in the raw materials are shown in Table 2.

Table 1

原料/设备Raw materials/equipment	产地/生产厂家和型号Origin/manufacturer and model
大麦barley	产自四川阿坝藏族羌族自治州Produced in Aba Tibetan and Qiang Autonomous Prefecture, Sichuan
大豆soybean	产自黑龙江黑河市北安市Produced in Beian City, Heihe City, Heilongjiang Province
糯米Sticky rice	产自浙江台州市临海市Produced in Linhai City, Taizhou City, Zhejiang Province
鹿茸antler	产自新西兰Made in New Zealand
当归angelica	产自甘肃省定西市岷县Produced in Min County, Dingxi City, Gansu Province
肉苁蓉cistanche	产自江西省吉安市Produced in Ji'an City, Jiangxi Province
石斛dendrobium	产自浙江省台州市天台县Produced in Tiantai County, Taizhou City, Zhejiang Province
茴香fennel	产自山西省朔州市应县Produced in Ying County, Shuozhou City, Shanxi Province
茯苓Poria cocos	产自湖北省黄冈市罗田县Produced in Luotian County, Huanggang City, Hubei Province
胡椒black pepper	产自海南省海口市大坡镇Produced in Dapo Town, Haikou City, Hainan Province
丁香clove	产自江西省吉安市Produced in Ji'an City, Jiangxi Province
山药yam	产自河南省焦作市武陟县Produced in Wuzhi County, Jiaozuo City, Henan Province
甘草licorice	产自甘肃省武威市民勤县Produced in Minqin County, Wuwei, Gansu Province
益智仁Puzzle Ren	产自海南保亭黎族苗族自治县Produced in Baoting Li and Miao Autonomous County, Hainan

枸杞wolfberry	产自宁夏中卫市中宁县Produced in Zhongning County, Zhongwei City, Ningxia
鹿血deer blood	产自新西兰Made in New Zealand
覆盆子raspberry	产自浙江省临海市Produced in Linhai City, Zhejiang Province
滤膜filter membrane	海宁市特种过滤设备制造有限公司，Φ500mm，孔径2微米Haining Special Filtration Equipment Manufacturing Co., Ltd., Φ500mm, pore size 2 microns
发酵缸fermentation tank	曲阜市恒诚酿酒设备有限公司，3吨，不锈钢发酵罐Qufu Hengcheng Brewing Equipment Co., Ltd., 3 tons, stainless steel fermentation tank

Table 2

performance test

1) Detection of free radical scavenging rate: the detection method refers to GB/T 39100-2020, and then IC ₅₀ (half inhibition rate) is calculated according to the detection results, and the calculation results are shown in Table 3.

2) Sensory evaluation: The test method refers to GB/T 13662-2018, and the test results are shown in Table 3.

3) Detection of Dendrobium leaching rate: The detection method refers to the hot soaking method under the determination method of alcohol-soluble extracts (General Rule 2201 of the Chinese Pharmacopoeia 2020 Edition). The test results are shown in Table 3.

4) Detection of total polysaccharide content: the detection method refers to GB/T 13662-2018, and the detection results are shown in Table 3.

table 3

It can be seen from Table 3 that, in addition to better sensory effects, the velvet wine of the present invention has higher velvet extraction rate and amino acid content, and can play a better role in anti-fatigue and regulating physiological functions. At the same time, velvet antler and deer blood both have the functions of tonifying kidney and strengthening yang, benefiting essence and blood, and strengthening muscles and bones. The velvet antler and deer blood of red deer are preferred, and both are products of flesh and blood, which can nourish yang without hurting yin. At the same time, fennel, Cistanche deserticola, pepper, clove, and Yizhiren are all yang-tonifying medicines, and they are warming and tonic medicines. They can be used together with deer antler to enhance the effect of tonifying yang; angelica is a blood-tonifying medicine, and yam is a qi-tonifying medicine. Diuretic and damp, dendrobium, raspberry, and wolfberry have the effect of nourishing yin, preventing the power of tonifying yang from being too strong and damaging yin; then use licorice to reconcile various medicines, so that the synergistic effect of each component and velvet antler makes the velvet antler of the present invention The wine is mild in performance, and has the functions of anti-fatigue, anti-aging, anti-tumor, balancing fat metabolism, regulating human immune function, and nourishing yin and yang. It is suitable for the elderly to take.

Finally, it is noted that the above embodiments are only used to illustrate the technical solutions of the present invention without limitation. Although the present invention has been described in detail with reference to the preferred embodiments, those of ordinary skill in the art should understand that the technical solutions of the present invention can be carried out Modifications or equivalent replacements without departing from the spirit and scope of the technical solution of the present invention shall be covered by the claims of the present invention.

Claims

Antler wine, characterized in that: brewed from the following raw materials by weight: 50-70 parts of barley; 30-40 parts of soybeans; 150-250 parts of glutinous rice; 5-15 parts of velvet antler; 10-20 parts of angelica; Cistanche 10-20 parts; Dendrobium 15-20 parts; Fennel 5-15 parts; Poria cocos 10-20 parts; Pepper 3-7 parts; Clove 3-7 parts; Chinese yam 15-20 parts; Kernel 10-20 parts; wolfberry 10-20 parts; deer blood 3-7 parts; raspberry 15-20 parts.
A velvet wine according to claim 1, characterized in that: it is brewed from the following raw materials by weight: 60 parts of barley; 35 parts of soybeans; 200 parts of glutinous rice; 10 parts of velvet antler; 15 parts of angelica; 15 parts of cistanche 17 parts of dendrobium; 10 parts of fennel; 15 parts of poria; 5 parts of pepper; 5 parts of clove; 17 parts of yam; 17 parts of licorice;
The velvet wine according to claim 1, characterized in that: the velvet, angelica, Cistanche and dendrobium are all in the form of granules with a particle size of 350-380 μm.
A kind of deer antler wine according to claim 1, characterized in that: the glutinous rice is ripe glutinous rice.
A velvet wine according to any one of claims 1 to 4, characterized in that: the brewing method of the velvet wine comprises the process of making koji using barley and soybeans; using glutinous rice, velvet, angelica, cistanche and The rice-making process of brewing mixed rice with dendrobium; the tank-falling fermentation process of brewing wine mash by using koji, mixed rice, deer blood and raspberry; the fermentation process of fermenting, cooking and filtering the wine mash to obtain the described Antler wine.
The velvet wine according to claim 5, characterized in that: the koji making process includes firstly crushing, mixing and sieving the barley and soybeans to obtain a mixed powder, and then adding water to the mixed powder to stir and mix , and press brewing to form a mixed powder block, then wrap the mixed powder block with a filter membrane, and stand at a constant temperature of 38.5±0.5°C for 23 days to obtain a koji block.
A kind of velvet wine according to claim 5, characterized in that: in the process of making rice, fennel, tuckahoe, pepper, clove, yam, licorice, Yizhiren and medlar are treated as follows in advance, first fennel, tuckahoe , pepper, cloves, yam, licorice, Yizhiren and medlar are removed and washed with water, and then soaked in water for 0.5h. The ratio is 8:1, then the water is heated to boiling, continued to decoct for 2 hours, filtered through double-layer gauze to obtain the decoction, repeated operation 3 times, combined the decoction to obtain the extract.
A kind of velvet wine according to claim 7, characterized in that: the process of making rice comprises, first putting glutinous rice, velvet, angelica, cistanche and dendrobium into the mixing container, and adding cold boiled water and extract, and then Soak at a constant temperature of 4-8°C for 3.5 days, stir for 25±5min every day, drain the water and steam to obtain the rice mixture.
The velvet wine according to claim 5, characterized in that: the tank fermentation process includes: first put the mixed rice into the fermentation container, and add koji, deer blood and raspberry juice, and then stir and mix Evenly, and then sealed and fermented for 27 days to obtain wine mash.
The velvet wine according to claim 5, characterized in that: the fermenting process includes: first transferring the wine mash to a wine container, fermenting at room temperature at 21-25°C for 14 days, and then using a steamer to After heating up to 60°C, cook for 65±5min, and then filter the wine mash with a filter membrane with a pore size of 2 μm to obtain velvet wine.