WO2023108684A1 - Vin de bois de cervidé - Google Patents

Vin de bois de cervidé Download PDF

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Publication number
WO2023108684A1
WO2023108684A1 PCT/CN2021/139711 CN2021139711W WO2023108684A1 WO 2023108684 A1 WO2023108684 A1 WO 2023108684A1 CN 2021139711 W CN2021139711 W CN 2021139711W WO 2023108684 A1 WO2023108684 A1 WO 2023108684A1
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parts
wine
velvet
rice
antler
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PCT/CN2021/139711
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English (en)
Chinese (zh)
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褚文辉
彭林
马哲
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台州学院
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Publication of WO2023108684A1 publication Critical patent/WO2023108684A1/fr

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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
    • A61K35/12—Materials from mammals; Compositions comprising non-specified tissues or cells; Compositions comprising non-embryonic stem cells; Genetically modified cells
    • A61K35/14—Blood; Artificial blood
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
    • A61K35/12—Materials from mammals; Compositions comprising non-specified tissues or cells; Compositions comprising non-embryonic stem cells; Genetically modified cells
    • A61K35/32—Bones; Osteocytes; Osteoblasts; Tendons; Tenocytes; Teeth; Odontoblasts; Cartilage; Chondrocytes; Synovial membrane
    • 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
    • A61K36/06—Fungi, e.g. yeasts
    • A61K36/07—Basidiomycota, e.g. Cryptococcus
    • A61K36/076—Poria
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/23—Apiaceae or Umbelliferae (Carrot family), e.g. dill, chervil, coriander or cumin
    • A61K36/232—Angelica
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/23—Apiaceae or Umbelliferae (Carrot family), e.g. dill, chervil, coriander or cumin
    • A61K36/235—Foeniculum (fennel)
    • 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)
    • A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
    • 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)
    • A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
    • A61K36/484—Glycyrrhiza (licorice)
    • 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)
    • A61K36/61—Myrtaceae (Myrtle family), e.g. teatree or eucalyptus
    • 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)
    • A61K36/64—Orobanchaceae (Broom-rape family)
    • 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)
    • A61K36/67—Piperaceae (Pepper family), e.g. Jamaican pepper or kava
    • 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)
    • A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
    • A61K36/815—Lycium (desert-thorn)
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/88—Liliopsida (monocotyledons)
    • A61K36/894—Dioscoreaceae (Yam family)
    • A61K36/8945—Dioscorea, e.g. yam, Chinese yam or water yam
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/88—Liliopsida (monocotyledons)
    • A61K36/898—Orchidaceae (Orchid family)
    • A61K36/8984—Dendrobium
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/88—Liliopsida (monocotyledons)
    • A61K36/906—Zingiberaceae (Ginger family)
    • A61K36/9062—Alpinia, e.g. red ginger or galangal
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
    • A61P1/14—Prodigestives, e.g. acids, enzymes, appetite stimulants, antidyspeptics, tonics, antiflatulents
    • 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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
    • C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/023—Preparation of other alcoholic beverages by fermentation of botanical family Solanaceae, e.g. potato
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage

Definitions

  • the invention relates to the technical field of health wine, in particular to antler wine.
  • 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 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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;
  • the velvet antler, angelica, cistanche and dendrobium are all in granular form with a particle size of 350-380 ⁇ m. It is beneficial to improve the leaching rate and dispersion of the nutrient components of antler, angelica, cistanche and dendrobium in the dendrobium wine.
  • the glutinous rice is cooked glutinous rice. It is used to directly participate in the meal making process.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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 ⁇ m to obtain velvet wine.
  • 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.
  • 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;
  • 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.
  • 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.
  • 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
  • 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 2 ⁇ m 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • fennel, Cistanche deserticola, pepper, clove, and Yizhiren are all yang-tonifying medicines, and they are warming and tonic medicines.
  • 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.

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Abstract

Vin de bois de cervidé, préparé à partir des matières premières suivantes en parties en poids : 50 à 70 parts d'orge; 30 à 40 parts de soja; 150 à 250 parts de riz gluant; 5 à 15 parts de bois de cervidé; 10 à 20 parts d'Angelica sinensis; 10 à 20 parts de Cistanche du désert; 15 à 20 parts de dendrobe; 5 à 15 parts de fenouil; 10 à 20 parts de Poria cocos; 3 à 7 parties de poivre; 3 à 7 parties de clou de girofle; 15 à 20 parties d'igname chinoise, 15 à 20 parties de Radix glycyrrhizae, 10 à 20 parties de Fructus alpiniae oxyphyllae, 10 à 20 parties de Fructus lycii, 3 à 7 parties de sang de cerf, et 15 à 20 parties de fruits de framboisier à feuilles de palmier. Le bois de cervidé, l'Angelica sinensis, le Fructus Lycii, la Cistanche du désert et d'autres produits similaires sont utilisés comme matières premières principales et sont directement impliqués dans le processus de brassage du vin de bois de cervidé, afin que la solubilité et la stabilité des ingrédients nutritionnels dans le vin puissent être assurées, que le taux de lixiviation du bois de cervidé et la teneur en acides aminés soient augmentés, que les performances soient douces, et que les effets d'une meilleure résistance à la fatigue et d'une meilleure régulation des fonctions physiologiques soient atteints.
PCT/CN2021/139711 2021-12-15 2021-12-20 Vin de bois de cervidé WO2023108684A1 (fr)

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CN202111531914.7 2021-12-15
CN202111531914.7A CN114149885A (zh) 2021-12-15 2021-12-15 一种鹿茸酒

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Citations (7)

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