CN103725572B - A kind of preparation method of Korean red ginseng wine - Google Patents

Abstract

The invention belongs to the technical field of health food research and development. The invention relates to a preparation method of Korean red ginseng wine. Grind Korean red ginseng five-year-old roots, jujubes, hawthorns and figs into 40-mesh powder, mix with honey, steam in a ceramic pot for 30 minutes, then add Lactobacillus sake powder to ferment, add 60° white wine, stir well, put Seal the ceramic jar and bury it underground for 20-30 days, take it out and filter, remove the slag, and bottle it to get the finished Korean red ginseng wine. The product of the invention has the function of strengthening the body.

Description

A kind of preparation method of Korean red ginseng wine

technical field

The invention belongs to the technical field of health food research and development. The invention relates to a preparation method of Korean red ginseng wine. The product of the invention has the function of strengthening the body.

Background technique

1 Korean red ginseng is made from fresh Korean ginseng by steaming and roasting. During the processing of Korean red ginseng, new anti-cancer active ingredients are produced. Korean red ginseng is neither cold nor hot, and belongs to warm nature; although Korean ginseng is warm in nature, it has strong tonic properties, nourishing qi and helping fire. Korean ginseng is divided into white ginseng and red ginseng. People with spleen deficiency and hyperactivity of fire should use white ginseng because "it uses cool qi when raw, and slightly bitter to nourish yin." ". Generally speaking, Korean ginseng is more suitable for elderly people with obvious symptoms of qi deficiency. It can strengthen the body and enhance immunity.

Benefits of Korean Red Ginseng:

(1) Intellectual and brain-building: For people with memory loss and motor coordination, and people who often drink alcohol or come into contact with food and drugs containing ethanol, Korean red ginseng can improve mental work ability, enhance memory and improve cerebral ischemia. The efficacy of obstacles

(2) Analgesia: Some experts have found that Korean ginseng is helpful for various pain symptoms in the body through experiments on sensory nerve cells.

(3) Anti-cancer and anti-cancer: The saponin and non-saponin components of Korean red ginseng can inhibit the proliferation of various cancer cells, and can also inhibit the metastasis of cancer cells. In addition, taking Korean red together with anticancer agents has better anticancer effects than using anticancer agents (mitomycin) alone. This is because cancer cells are easy to form tolerance in tumor chemotherapy, and Korean red is taken together with anticancer agents to enhance the lethality to cancer cells and reduce the side effects of anticancer agents.

(4) Immunity enhancement: Korean red ginseng extract can restore cellular immune response decreased due to taking immunotoxic anticancer agent (mitomycin), especially ether extract can activate or enhance cellular immunity, and The activity of natural killer cells has a great effect on improving immunity.

(5) Control diabetes: Korean red ginseng contains substances that promote insulin secretion and insulin-like effects, among which ginsenosides can improve hyperglycemia and effectively control the occurrence of diabetes.

(6) Liver health: Korean ginseng ingredients have anti-hepatitis activity, which can detoxify, protect the liver, and promote liver regeneration and recovery. In addition, Korean red ginseng also has the effect of relieving alcohol and eliminating hangovers.

(7) Regulating blood pressure: Korean red ginseng has the effect of dilating blood vessels and improving blood circulation. The saponins in it can lower blood pressure by promoting the release of nitric oxide from vascular endothelial cells.

(8) Anti-fatigue and anti-stress: Studies have found that continuous consumption of Korean red ginseng can improve exercise capacity and relieve fatigue, and is of great help in promoting the recovery of athletes' fatigue accumulation and preventing exercise-induced anemia; in addition, Korean red ginseng can also Enhance the tolerance to adverse environments such as low temperature (5°C, O°C, -10°C) and high temperature (35°C), and improve the ability to resist pressure and maintain the stability of the body through subtle adjustments to pressure or environmental changes.

(9) Improve women's menopausal disorder: According to the survey, after taking Korean red ginseng, 80% of women who have symptoms of menopausal disorder admit that their symptoms have improved significantly after taking Korean red ginseng. Experts say that these women can also improve the efficacy if they adjust the dosage according to their symptoms.

(10) Improve male sexual dysfunction: Korean red ginseng can prevent male sexual dysfunction caused by stress. According to clinical trials, erectile dysfunction patients (90 people) have improved erection, libido and satisfaction after taking Korean red ginseng.

(11) Anti-oxidation and anti-aging: Korean red ginseng has the anti-oxidation effect of inhibiting the increase of harmful active oxygen and lipid peroxidation.

2 Jujube, also known as red jujube, dried jujube, jujube, originated in China, has been planted in China for more than 8,000 years, and has been listed as one of the "five fruits" (chestnut, peach, plum, apricot, jujube) since ancient times. one. Jujube is rich in nutrients such as protein, fat, sugar, carotene, B vitamins, vitamin C, vitamin P, calcium, phosphorus, iron and cyclic adenosine monophosphate. Among them, the content of vitamin C is among the best in fruits, and it is known as the king of vitamins.

3 Hawthorn Hawthorn is an edible plant with hard texture, thin flesh, and slightly sour taste; a deciduous shrub with dense branches, fine thorns, and pubescent young branches; purple-brown branchlets and gray-brown old branches.

Nutritional value of hawthorn:

Hawthorn contains a variety of vitamins, maslinic acid, tartaric acid, citric acid, malic acid, etc. It also contains flavonoids, lactones, sugars, proteins, fats, calcium, phosphorus, iron and other minerals. Digestion of fatty foods. Promote the secretion of gastric juice and increase gastric enzymes and other functions. Traditional Chinese medicine believes that hawthorn has the functions of eliminating accumulation and stagnation, astringent and dysentery, promoting blood circulation and removing stasis. Indications of food stagnation, fullness of the chest, diaphragm, spleen, hernia, blood stasis, amenorrhea and other diseases. Hawthorn contains medicinal ingredients such as mountain terpenoids and flavonoids, which can significantly expand blood vessels and lower blood pressure, and have the functions of strengthening cardiac muscle, anti-arrhythmia, and regulating blood lipid and cholesterol levels. Applicable scope: It can be eaten by ordinary people. It is especially suitable for children, the elderly, and indigestion. People with colds, indigestion, loss of appetite, cartilage calcium deficiency in children, and iron deficiency anemia in children can eat more hawthorn slices.

The efficacy and role of hawthorn:

(1) Prevention and treatment of cardiovascular diseases, lowering blood pressure and cholesterol, softening blood vessels and diuretic and sedative effects;

(2) Appetizers and digestion, especially for the effect of eliminating stagnation of meat, many medicines to help digestion have used hawthorn;

(3) Hawthorn has the effect of promoting blood circulation and removing stasis, which helps to relieve local congestion and has an auxiliary effect on bruises;

(4) Hawthorn contains ingredients for relieving asthma and resolving phlegm, inhibiting bacteria, and treating abdominal pain and diarrhea.

4 Figs Figs are sweet, flat and non-toxic. Contains fruit sugars, citric acid, malic acid, acetic acid, enzymes, etc.

The effect of figs:

Appetizer, antidiarrheal and dysentery, cure five hemorrhoids: It is a medicine for soothing, nourishing and moistening intestines. Both fruit branches and leaves contain digestive enzymes, which can be used as an aid to digestion.

Figs sore throat: 2 pieces of figs, brewed in boiling water, drink frequently instead of tea; fresh figs are dried and ground into powder, blow throat; 15 grams of figs, decocted in water, add rock sugar to adjust, drink frequently instead of tea.

Fig anti-cancer: fruit milk has inhibitory effect on sarcoma, breast tumor, adenocarcinoma, leukemia and lymphosarcoma. It is clinically used to treat various malignant tumors, including tongue cancer, lung cancer, parotid gland cancer, stomach cancer, liver cancer, colon cancer, kidney cancer, etc. Recipe: 50 grams of fresh figs, 100 grams of lean meat, stew in water for half an hour, take soup and eat meat. Take it for a period of time, not less than 30 days. You can also use 15 grams of figs and boiled water to brew tea instead, and take it every day.

Fig hypoglycemic: Fig water extract has the effect of lowering blood sugar. Recipe: 15 grams of figs, 10 grams of Ningxia medlar, add water and boil. Instead of tea, take 1 dose per day, and chew figs and medlars at the end. You can also use 50 grams of figs and 100 grams of bitter melon, cut into slices, add water to cook soup, season and eat, and take it for 7-10 days.

Figs invigorate the stomach: Fig enzymes are mixed with gastric juice to help digestion, but should be eaten raw. Those with poor appetite can chew figs every day, 1 piece each time, 3 times a day, preferably 1 hour before meals. It is also effective for habitual constipation, bleeding hemorrhoids, chronic gastritis and other diseases.

5 Honey (honey) is also called winter brewing, which is fully brewed by bees collecting the juice secreted by the nectaries of plants. It is produced in most parts of China. It is better to be as thick as curdled fat, sweet and pure, clean and free of impurities, and not fermented. The main components of honey are sugars, of which 60% to 80% are glucose and fructose that are easily absorbed by the human body. They are mainly used as nutritional tonics, medicinal and processed candied foods, and brewing honey wine. They can also be used as seasonings instead of sugar.

Honey is a natural food. Honey is composed of monosaccharides glucose and fructose, which can be directly absorbed by the human body without enzymatic decomposition. The simple sugar contained in honey is easier to be absorbed by the human body than sucrose (the main component of granulated sugar). It can be absorbed by the human body without being digested. milk". Honey is a nutritious natural nourishing food and one of the most commonly used tonics. According to analysis, it contains a variety of inorganic salts and vitamins, iron, calcium, copper, manganese, potassium, phosphorus and other organic acids and trace elements beneficial to human health, as well as fructose, glucose, amylase, oxidative Enzymes, reductases, etc., have the effects of nourishing, moistening dryness, detoxifying, whitening and beautifying, moistening the intestines and laxatives, and are very effective in treating coughs in children.

Honey is a supersaturated solution of sugar. Some unifloral honey will crystallize at low temperature. The crystallized part is glucose, and the part that does not crystallize is mainly fructose.

The Korean red ginseng wine prepared with one ginseng and three fruits combined with honey has the function of strengthening the body.

Contents of the invention

1, a kind of preparation method of Korean red ginseng wine is characterized in that its steps are:

(1) The composition and ratio of raw and auxiliary materials are 10-15g of Korean red ginseng 5-year-old root, 20-30g of jujube, 20-30g of hawthorn, 20-30g of fig, 70-100g of honey, 0.1-0.2% Lactobacillus sake powder, 60° liquor 700-1000mL;

(2) Grind 10-15g of 5-year-old roots of Korean red ginseng, 20-30g of jujube, 20-30g of hawthorn and 20-30g of fig into 40-mesh powder;

(3) Mix the powder in (2) with honey 70-100g;

(4) Put the powder mixed with honey in (3) into a ceramic pot and steam for 30-40 minutes;

(5) Add 70-100g of purified water and 0.1-0.2% Lactobacillus sake powder to the steamed powder in (4) the ceramic pot, and ferment for 24-48 hours at a temperature of 37-42°C;

(6) Add 700-1000mL of 60° liquor to (5) ceramic pot, stir well;

(7) Seal and bury the ceramic jar containing the powder and 60° liquor in (6) underground for 20-30 days;

(8) Take out the ceramic jar containing the powder and 60° white wine in (7), filter, remove the slag, and bottle it to get the finished Korean red ginseng wine.

Detailed ways

The preparation method related to a Korean red ginseng wine described in the present invention includes the following examples, which can further illustrate the present invention, but do not limit the present invention in any way.

Example 1:

1, a kind of preparation method of Korean red ginseng wine is characterized in that its steps are:

(1) The composition and ratio of raw and auxiliary materials are 10g of Korean red ginseng 5-year-old root, 20g of jujube, 20g of hawthorn, 20g of fig, 70g of honey, 0.1% Lactobacillus sake powder 60° liquor 700mL;

(2) Grind 10g of 5-year-old roots of Korean red ginseng, 20g of jujube, 20g of hawthorn and 20g of fig into 40 mesh powder;

(3) Mix the powder in (2) with 70g of honey;

(4) Put the powder mixed with honey in (3) into a ceramic pot and steam for 30 minutes;

(5) Add 70g of purified water and 0.1% Lactobacillus sake powder to the steamed powder in (4) ceramic pot, and ferment at 37°C for 48 hours;

(6) Add 700mL of 60° liquor to (5) ceramic pot, stir well;

(7) Seal and bury the ceramic jar containing powder and 60° liquor in (6) underground for 20 days;

(8) Take out the ceramic jar containing the powder and 60° white wine in (7), filter, remove the slag, and bottle it to get the finished Korean red ginseng wine.

Example 2:

1, a kind of preparation method of Korean red ginseng wine is characterized in that its steps are:

(1) The composition and ratio of raw and auxiliary materials are 15g of Korean red ginseng 5-year-old root, 30g of jujube, 30g of hawthorn, 30g of fig, 100g of honey, 0.2% Lactobacillus sake powder 60° liquor 1000mL;

(2) Grind 15g of Korean red ginseng five-year-old root, 30g of jujube, 30g of hawthorn and 30g of fig into 40 mesh powder;

(3) Mix the powder in (2) with honey 100g;

(4) Put the powder mixed with honey in (3) into a ceramic pot and steam for 40 minutes;

(5) Add 100g of purified water and 0.2% Lactobacillus sake powder to the steamed powder in (4) ceramic jar, and ferment at 42°C for 24 hours;

(6) Add 1000mL of 60° white wine into (5) ceramic pot, stir well;

(7) Seal and bury the ceramic jar containing the powder and 60° liquor in (6) underground for 30 days;

(8) Take out the ceramic jar containing the powder and 60° white wine in (7), filter, remove the slag, and bottle it to get the finished Korean red ginseng wine.

Claims (1)

1. a preparation method of Korean red ginseng wine is characterized in that its steps are: (1) The ratio of raw and auxiliary materials is 10-15g of Korean red ginseng 5-year-old root, 20-30g of jujube, 20-30g of hawthorn, 20-30g of fig, 70-100g of honey, 0.1-0.2% Lactobacillus sake powder, 60° Liquor 700-1000mL; (2) Grinding 10-15g of 5-year-old Korean red ginseng root, 20-30g of jujube, 20-30g of hawthorn and 20-30g of fig into 40 mesh powder; (3) Mix the powder in (2) with honey 70-100g; (4) Put the powder mixed with honey in (3) into a ceramic pot and steam for 30-40 minutes; (5) Add 70-100 g of purified water and 0.1-0.2% Lactobacillus sake powder to the steamed powder in the ceramic tank of (4), and ferment at a temperature of 37-42° C. for 24-48 hours; (6) Add 60° white wine 700-1000mL to (5) ceramic jar, stir evenly; (7) the pottery jar that fills powder and 60 ° of liquor in (6) is sealed and buried underground for 20-30 days; (8) taking out the ceramic jar filled with powder and 60° white wine in (7), filtering, deslagging, and bottling to obtain the finished product Korean red ginseng wine.