CN116814363A - Photinia wine and preparation method thereof - Google Patents
Photinia wine and preparation method thereof Download PDFInfo
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- CN116814363A CN116814363A CN202310492320.2A CN202310492320A CN116814363A CN 116814363 A CN116814363 A CN 116814363A CN 202310492320 A CN202310492320 A CN 202310492320A CN 116814363 A CN116814363 A CN 116814363A
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- 235000014101 wine Nutrition 0.000 title claims abstract description 44
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 241001092035 Photinia Species 0.000 title description 6
- 239000000284 extract Substances 0.000 claims abstract description 104
- 229960005233 cineole Drugs 0.000 claims abstract description 22
- WEEGYLXZBRQIMU-UHFFFAOYSA-N 1,8-cineole Natural products C1CC2CCC1(C)OC2(C)C WEEGYLXZBRQIMU-UHFFFAOYSA-N 0.000 claims abstract description 16
- WEEGYLXZBRQIMU-WAAGHKOSSA-N Eucalyptol Chemical compound C1C[C@H]2CC[C@]1(C)OC2(C)C WEEGYLXZBRQIMU-WAAGHKOSSA-N 0.000 claims abstract description 16
- 241000371484 Machilus nanmu Species 0.000 claims abstract description 16
- PLHJDBGFXBMTGZ-WEVVVXLNSA-N furazolidone Chemical compound O1C([N+](=O)[O-])=CC=C1\C=N\N1C(=O)OCC1 PLHJDBGFXBMTGZ-WEVVVXLNSA-N 0.000 claims abstract description 16
- 229960001625 furazolidone Drugs 0.000 claims abstract description 16
- 241000233805 Phoenix Species 0.000 claims abstract description 4
- 241000604739 Phoebe Species 0.000 claims description 56
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 42
- 235000019441 ethanol Nutrition 0.000 claims description 22
- 239000000126 substance Substances 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 12
- 241000604742 Machilus thunbergii Species 0.000 claims description 11
- 235000004267 Persea thunbergii Nutrition 0.000 claims description 11
- 238000002386 leaching Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 235000011837 pasties Nutrition 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 9
- 238000010298 pulverizing process Methods 0.000 claims description 8
- OPFTUNCRGUEPRZ-UHFFFAOYSA-N (+)-beta-Elemen Natural products CC(=C)C1CCC(C)(C=C)C(C(C)=C)C1 OPFTUNCRGUEPRZ-UHFFFAOYSA-N 0.000 claims description 7
- OPFTUNCRGUEPRZ-QLFBSQMISA-N (-)-beta-elemene Chemical compound CC(=C)[C@@H]1CC[C@@](C)(C=C)[C@H](C(C)=C)C1 OPFTUNCRGUEPRZ-QLFBSQMISA-N 0.000 claims description 7
- 241000271309 Aquilaria crassna Species 0.000 claims description 7
- 229940105847 calamine Drugs 0.000 claims description 7
- 229910052864 hemimorphite Inorganic materials 0.000 claims description 7
- 235000014692 zinc oxide Nutrition 0.000 claims description 7
- 239000011787 zinc oxide Substances 0.000 claims description 7
- CPYIZQLXMGRKSW-UHFFFAOYSA-N zinc;iron(3+);oxygen(2-) Chemical compound [O-2].[O-2].[O-2].[O-2].[Fe+3].[Fe+3].[Zn+2] CPYIZQLXMGRKSW-UHFFFAOYSA-N 0.000 claims description 7
- HSRJKNPTNIJEKV-UHFFFAOYSA-N Guaifenesin Chemical compound COC1=CC=CC=C1OCC(O)CO HSRJKNPTNIJEKV-UHFFFAOYSA-N 0.000 claims description 6
- 241001096797 Phoebe bournei Species 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 235000019990 fruit wine Nutrition 0.000 claims description 6
- 229960002146 guaifenesin Drugs 0.000 claims description 6
- 238000002803 maceration Methods 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- 238000001704 evaporation Methods 0.000 claims description 5
- 238000000605 extraction Methods 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 5
- 241000001522 Terminalia chebula Species 0.000 claims description 4
- 229960002045 bergapten Drugs 0.000 claims description 4
- DGZBGCMPRYFWFF-KKUMJFAQSA-N (+)-endo-beta-bergamotene Chemical compound C1[C@@H]2[C@](CCC=C(C)C)(C)[C@H]1CCC2=C DGZBGCMPRYFWFF-KKUMJFAQSA-N 0.000 claims description 3
- 241001649247 Boehmeria Species 0.000 claims description 3
- 238000002481 ethanol extraction Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 241001243666 Photinia serratifolia Species 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims 2
- 230000000694 effects Effects 0.000 abstract description 12
- 230000002457 bidirectional effect Effects 0.000 abstract description 5
- 230000005176 gastrointestinal motility Effects 0.000 abstract description 5
- 208000008469 Peptic Ulcer Diseases 0.000 abstract description 4
- 208000011906 peptic ulcer disease Diseases 0.000 abstract description 4
- 210000004211 gastric acid Anatomy 0.000 abstract description 2
- 239000000843 powder Substances 0.000 description 6
- 230000001105 regulatory effect Effects 0.000 description 6
- 230000009286 beneficial effect Effects 0.000 description 5
- 238000010586 diagram Methods 0.000 description 4
- -1 piperylene compound Chemical class 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- JRZJOMJEPLMPRA-UHFFFAOYSA-N olefin Natural products CCCCCCCC=C JRZJOMJEPLMPRA-UHFFFAOYSA-N 0.000 description 3
- 210000000952 spleen Anatomy 0.000 description 3
- UFLHIIWVXFIJGU-ARJAWSKDSA-N (Z)-hex-3-en-1-ol Chemical compound CC\C=C/CCO UFLHIIWVXFIJGU-ARJAWSKDSA-N 0.000 description 2
- BGEBZHIAGXMEMV-UHFFFAOYSA-N 5-methoxypsoralen Chemical compound O1C(=O)C=CC2=C1C=C1OC=CC1=C2OC BGEBZHIAGXMEMV-UHFFFAOYSA-N 0.000 description 2
- 101100339431 Arabidopsis thaliana HMGB2 gene Proteins 0.000 description 2
- 101710163595 Chaperone protein DnaK Proteins 0.000 description 2
- 101710099518 Dickkopf-related protein 1 Proteins 0.000 description 2
- 102100030074 Dickkopf-related protein 1 Human genes 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 244000166124 Eucalyptus globulus Species 0.000 description 2
- 241001412225 Firmiana simplex Species 0.000 description 2
- 102000055207 HMGB1 Human genes 0.000 description 2
- 108700010013 HMGB1 Proteins 0.000 description 2
- 101150021904 HMGB1 gene Proteins 0.000 description 2
- 101710178376 Heat shock 70 kDa protein Proteins 0.000 description 2
- 101710152018 Heat shock cognate 70 kDa protein Proteins 0.000 description 2
- 206010061218 Inflammation Diseases 0.000 description 2
- ALLWOAVDORUJLA-UHFFFAOYSA-N Rebamipida Chemical compound C=1C(=O)NC2=CC=CC=C2C=1CC(C(=O)O)NC(=O)C1=CC=C(Cl)C=C1 ALLWOAVDORUJLA-UHFFFAOYSA-N 0.000 description 2
- 208000025865 Ulcer Diseases 0.000 description 2
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- 150000001298 alcohols Chemical class 0.000 description 2
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- 239000000469 ethanolic extract Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000027119 gastric acid secretion Effects 0.000 description 2
- 230000035876 healing Effects 0.000 description 2
- 230000036737 immune function Effects 0.000 description 2
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- 238000002347 injection Methods 0.000 description 2
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- 238000011068 loading method Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 229950004535 rebamipide Drugs 0.000 description 2
- 230000011506 response to oxidative stress Effects 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 231100000397 ulcer Toxicity 0.000 description 2
- 239000000341 volatile oil Substances 0.000 description 2
- NGGMYCMLYOUNGM-UHFFFAOYSA-N (-)-fumagillin Natural products O1C(CC=C(C)C)C1(C)C1C(OC)C(OC(=O)C=CC=CC=CC=CC(O)=O)CCC21CO2 NGGMYCMLYOUNGM-UHFFFAOYSA-N 0.000 description 1
- DBMJZOMNXBSRED-UHFFFAOYSA-N Bergamottin Natural products O1C(=O)C=CC2=C1C=C1OC=CC1=C2OCC=C(C)CCC=C(C)C DBMJZOMNXBSRED-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000911175 Citharexylum caudatum Species 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000008485 antagonism Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- KGZDKFWCIPZMRK-UHFFFAOYSA-N bergapten Natural products COC1C2=C(Cc3ccoc13)C=CC(=O)O2 KGZDKFWCIPZMRK-UHFFFAOYSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000013766 direct food additive Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 125000005909 ethyl alcohol group Chemical group 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- NGGMYCMLYOUNGM-CSDLUJIJSA-N fumagillin Chemical compound C([C@H]([C@H]([C@@H]1[C@]2(C)[C@H](O2)CC=C(C)C)OC)OC(=O)\C=C\C=C\C=C\C=C\C(O)=O)C[C@@]21CO2 NGGMYCMLYOUNGM-CSDLUJIJSA-N 0.000 description 1
- 229960000936 fumagillin Drugs 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 150000003066 guaiol derivatives Chemical class 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 239000000177 juniperus communis l. berry Substances 0.000 description 1
- 230000002147 killing effect Effects 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 230000000324 neuroprotective effect Effects 0.000 description 1
- 239000008601 oleoresin Substances 0.000 description 1
- PMJHHCWVYXUKFD-UHFFFAOYSA-N piperylene Natural products CC=CC=C PMJHHCWVYXUKFD-UHFFFAOYSA-N 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000001624 sedative effect Effects 0.000 description 1
- 230000035040 seed growth Effects 0.000 description 1
- 229930004725 sesquiterpene Natural products 0.000 description 1
- 150000004354 sesquiterpene derivatives Chemical class 0.000 description 1
- 210000002460 smooth muscle Anatomy 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
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- 231100000331 toxic Toxicity 0.000 description 1
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Classifications
-
- 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
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Botany (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a phoenix wine and a preparation method thereof, belonging to the field of wines, including distilled wines; a phoebe-nanensis extract; the phoebe-nanmu extract comprises a phoebe-nanmu extract and/or a phoebe-nanmu extract, so that the taste of the wine is more fragrant, the taste is better and softer, the phoebe-nanmu extract contains furazolidone A, eucalyptol and other components, the phoebe-nanmu extract has a bidirectional regulation effect on gastrointestinal motility, and has good treatment effects on peptic ulcer, gastric acid and the like.
Description
Technical Field
The invention relates to the field of wine, in particular to a phoebe-nanensis wine and a method for preparing Jin Sinan wine.
Background
The wine is made up by using grain as raw material through the processes of fermentation and brewing, and its chemical component is ethyl alcohol, and generally contains trace impurity alcohol and ester substances. In daily life, drinking is a relatively common phenomenon.
In the prior art, although the taste of the wine is unique, the wine has fewer beneficial components, the wine is more drunk and is easy to cause harm to human bodies, and the wine has larger irritation to intestines and stomach.
Therefore, we propose a phoenix wine and a preparation method thereof to solve the problems.
Disclosure of Invention
1. Technical problem to be solved
Aiming at the problems in the prior art, the invention aims to provide the phoenix tree wine and the preparation method thereof, which can realize unique taste and certain gastrointestinal treatment effect by adding the phoenix tree extract.
2. Technical proposal
In order to solve the problems, the invention adopts the following technical scheme.
A Photinia wine comprises distilled liquor;
a phoebe-nanensis extract; wherein the method comprises the steps of
The phoebe-nanmu extract comprises a phoebe-nanmu extract and/or a phoebe-nanmu extract.
Further, the extract of the phoebe chebula is a paste-like extract of phoebe chebula obtained by extraction of absolute ethyl alcohol;
the phoebe pubescens extract is a pasty phoebe pubescens extract obtained by absolute ethanol extraction; wherein the method comprises the steps of
The paste-like phoebe-nanensis extract and the paste-like phoebe-nanensis extract are mixed to obtain the phoebe-nanensis extract.
Further, the ratio of the phoebe makino extract to the distilled liquor is in the range of 0.05-0.5:100.
Further, the paste frame extract includes:
elemene alcohol;
furazolidone;
eucalyptol;
agalloch eaglewood screw alcohol;
beta eucalyptol;
wherein the proportions of the substances are respectively elemene 6.87, furazolidone 5.33, eucalyptol 12.25, agalloch eaglewood screw alcohol 42.75 and beta eucalyptol 5.88.
Further, the paste-like phoebe-nanensis extract includes:
a-pichene;
calamine;
cis-beta-bergamotene;
pictures alcohol;
furazolidone a;
guaifenesin;
beta-eucalyptol;
t-juniper alcohol;
stichopone;
wherein the ratio of each substance is a-piccolone 0.93, calamine 8.62, cis-beta-bergapten 2.05, piccolone 2.88, furazolidone A2.09, guaifenesin 38.91, beta-eucalyptol 7.85, t-junenol 2.98, and stichopone 33.01.
A preparation method of photinia wine comprises the following steps:
preparing a frame phoebe extract;
preparing a phoebe pubescens extract;
mixing the extract of Machilus thunbergii and the extract of Machilus thunbergii to obtain extract of Machilus thunbergii;
mixing the extract of Phoebe Boehmeria with distilled liquor, and soaking in wine jar
Further, the preparing frame phoebe extract includes:
pulverizing the raw materials of the phoebe bournei;
adding the frame phoebe stock into absolute ethanol, leaching in water bath at 70deg.C for 8 hr, filtering to obtain frame phoebe maceration extract, and rotary evaporating to obtain pasty frame phoebe extract.
Further, the preparation of the phoebe pubescens extract comprises the following steps:
pulverizing Phoebe boulardii raw material;
adding the phoebe stock into absolute ethyl alcohol, leaching in water bath at 70deg.C for 8 hr, filtering to obtain maceration extract, and rotary evaporating to obtain pasty extract.
Further, the steps of mixing the phoebe-nanmu extract with distilled liquor and soaking in a wine jar include:
stirring is continuously carried out in the mixing process, and the ratio of the phoebe makino extract to the distilled liquor is 0.05-0.5:100.
Further, the distilled liquor is white liquor or fruit wine.
Further, the temperature of the water bath is 70 ℃, and the leaching time is 8 hours.
Further, the pulverization of both the raw material of the Machilus thunbergii and the raw material of the Machilus thunbergii was 40 mesh fine powder.
3. Advantageous effects
Compared with the prior art, the invention has the advantages that:
(1) The wine has more faint scent and better and softer taste by the phoebe-tree extract, and the phoebe-tree extract contains furazolidone A, eucalyptol and other components, has bidirectional regulation effect on gastrointestinal motility, and has good treatment effect on peptic ulcer, gastric acid and the like.
(2) The Jin Sinan wine has the advantages of simple preparation method, low process difficulty, easy realization of industrial application, low cost and suitability for large-scale popularization.
Drawings
FIG. 1 is a schematic diagram of the extract of Phoebe tenuina of the present invention;
FIG. 2 is a schematic diagram of a frame of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention; it is apparent that the described embodiments are only some embodiments of the present invention, not all embodiments, and that all other embodiments obtained by persons of ordinary skill in the art without making creative efforts based on the embodiments in the present invention are within the protection scope of the present invention.
Referring to fig. 1-2, fig. 1 is a schematic diagram of a phoebe-tail extract according to the present invention; FIG. 2 is a schematic diagram of a frame of the present invention.
Example 1
A Photinia wine comprises distilled liquor; a phoebe-nanensis extract; wherein the phoebe-wire extract comprises a phoebe-wire extract and/or a phoebe-wire extract. The extract of the phoebe bouquet is paste phoebe bouquet extract obtained by extraction of absolute ethyl alcohol; the phoebe pubescens extract is a pasty phoebe pubescens extract obtained by absolute ethanol extraction; wherein the paste-like phoebe-nanensis extract and the paste-like phoebe-nanensis extract are mixed to obtain the phoebe-nanensis extract.
The method uses absolute ethanol to extract golden silk phoebe and phoebe to obtain extract which is pasty substance, adding the paste into distilled spirit or fruit wine according to the proportion of 0.1% to increase beneficial components and flavor.
The ratio of the photinia serrulata extract to the distilled liquor is in the range of 0.05-0.5:100.
According to different proportion configuration, the effect intensity of the phoebe makino extract can be regulated, and distilled liquor can be white liquor or fruit wine, or other wines can be used. The ratio may be set to 0.05:100, 0.1:100, 0.15:100, 0.2:100, 0.25:100, 0.3:100, 0.35:100, 0.4:100, 0.45:100, 0.5:100, etc., as well as other ratios. The ratio range may also be increased 0.01 each time starting from 0.05.
The paste-like phoebe-making extract comprises the following components: elemene alcohol; furazolidone; eucalyptol; agalloch eaglewood screw alcohol; beta eucalyptol;
wherein the proportions of the substances are respectively elemene 6.87, furazolidone 5.33, eucalyptol 12.25, agalloch eaglewood screw alcohol 42.75 and beta eucalyptol 5.88.
Elemene alcohol is a common substance in plant essential oil, and has been reported to have remarkable antibacterial effect together with other components in the essential oil. The H.pyri positive peptic ulcer is treated by using the rebamipide combined furazolidone, the H.pyri of a patient is eradicated, the ulcer healing is ideal, the gastric acid secretion is obviously improved, the inflammatory reaction and the oxidative stress reaction are inhibited, the immune function of the patient is improved, the DKK-1, HSP70 and HMGB1 levels are regulated and controlled, and the treatment effect is obvious. Eucalyptus leaf alcohol is effective component of rhizoma Atractylodis for invigorating spleen, and has bidirectional regulating effect on gastrointestinal motility. The agalloch eaglewood spiral has chlorpromazine-like stabilizing effect. Beta eucalyptol is an active ingredient of rhizoma atractylodis for strengthening spleen, and has bidirectional regulation effect on gastrointestinal motility.
The paste-like phoebe-tail extract comprises: a-pichene; calamine; cis-beta-bergamotene; pictures alcohol; furazolidone a; guaifenesin; beta-eucalyptol; t-juniper alcohol; stichopone.
Wherein the ratio of each substance is a-piccolone 0.93, calamine 8.62, cis-beta-bergapten 2.05, piccolone 2.88, furazolidone A2.09, guaifenesin 38.91, beta-eucalyptol 7.85, t-junenol 2.98, and stichopone 33.01.
The piperylene compound is a sesquiterpene, has a slightly camphorball-specific smell, and is usually added as a spice to cosmetics and foods. Calamine has a sedative effect. The bergapten can be used as a synthesis intermediate of fumagillin.
The picherenol has a certain mite-killing effect.
The H.pyri positive peptic ulcer is treated by using the rebamipide combined furazolidone, the H.pyri of a patient is eradicated, the ulcer healing is ideal, the gastric acid secretion is obviously improved, the inflammatory reaction and the oxidative stress reaction are inhibited, the immune function of the patient is improved, the DKK-1, HSP70 and HMGB1 levels are regulated and controlled, and the treatment effect is obvious.
Guaiols exist in many Chinese herbal medicines as a well-known antimicrobial complex. Eucalyptus leaf alcohol is effective component of rhizoma Atractylodis for invigorating spleen, and has bidirectional regulating effect on gastrointestinal motility. T-juniper alcohol has smooth muscle relaxing effect. Has anti-diarrhea effect; has calcium antagonism; regulating plant seed growth; has mite killing effect, and stichopone has neuroprotective activity.
Example two
A preparation method of photinia wine comprises the following steps: preparing a frame phoebe extract; preparing a phoebe pubescens extract; mixing the extract of Machilus thunbergii and the extract of Machilus thunbergii to obtain extract of Machilus thunbergii; mixing the extract of Phoebe Boehmeria with distilled liquor, and soaking in wine jar.
The taste of the wine can be ensured by mixing the phoebe-nanmu extracts, and the phoebe-nanmu can play a good role in protection.
The preparation method of the phoebe bournei extract comprises the following steps: pulverizing the raw materials of the phoebe bournei; adding the frame phoebe stock into absolute ethanol, leaching in water bath at 70deg.C for 8 hr, filtering to obtain frame phoebe maceration extract, and rotary evaporating to obtain pasty frame phoebe extract.
After being prepared into paste-like extract of the phoebe-back, the extract can be preserved for a longer time.
The preparation method of the phoebe pubescens extract comprises the following steps: pulverizing Phoebe boulardii raw material; adding the phoebe stock into absolute ethanol, leaching in water bath at 70deg.C for 8 hr, filtering to obtain maceration extract, and rotary evaporating to obtain pasty extract.
Mixing the phoebe-nanmu extract with distilled liquor and adding into a wine jar: stirring is continuously carried out in the mixing process, and the ratio of the phoebe makino extract to the distilled liquor is 0.1:100.
The time of placement after mixing may also be set to other months, such as 3-6 months. The arrangement can fully fuse the phoebe makino extract and distilled liquor. The mixing ratio was also tested in detail, and at a ratio of 0.1%, the mouthfeel was the best.
The distilled liquor is white liquor or fruit wine. White spirit or fruit wine is the most commonly drunk distilled wine in our country's daily life.
The temperature of the water bath is 70 ℃, and the leaching time is 8 hours.
The pulverization of the frame and the phoebe is 40 mesh fine powder.
Example III
1. About 1kg of trunk samples are randomly cut out from a sample tree, the trunk samples comprise phoebe and phoebe frame, the trunk samples are crushed and sieved by a crusher after being dried in the shade, and 40-60 meshes of fine powder is reserved.
2. (1) Extracting with absolute ethanol: weighing 0.2g of fine powder, placing the fine powder into a 40ml sample injection bottle, adding 40ml of absolute ethyl alcohol, placing the fine powder into a 70 ℃ water bath for leaching for 8 hours, sucking 1ml of impregnating solution by using a syringe after leaching, transferring the impregnating solution into a 2ml sample injection bottle through a 0.25um filter membrane, adding 1ml of chromatographic pure absolute ethyl alcohol solvent, fully shaking the mixture uniformly, and detecting the mixture by using a gas phase-mass spectrometer.
(2) Soaking a wine barrel: loading distilled liquor and non-distilled liquor into a prepared wine jar, sealing and storing for 6 months, shaking uniformly, taking out 100ml, loading into a 100ml volumetric flask, placing into a shaking box of a 35 ℃ incubator for activation for 1h, adsorbing for 30min in a water bath kettle at 40 ℃ after the activation, and detecting by using a gas phase-mass spectrometer.
And obtaining a comprehensive detection result through repeated experiments. The crude compounds of the phoebe and the phoebe of the absolute ethanol are not found to be toxic and harmful substances, contain various spice substances, are mostly olefin compounds and alcohols, wherein most of the detected substances are beneficial to human bodies, and representative substances such as eucalyptol, stichopone, cubeba oleoresin, juniper berry and the like can be used as a direct additive of the wine after extraction and concentration. The wine barrel contains more detected components in the wine, and besides the flavor substances of the wine, the wine adds more olefin compounds, the content and the types of the olefin compounds are increased, and the beneficial components are more. The edible alcohol extract is mainly alcohols and esters, but has less beneficial components and content.
It is recommended to use a highly safe solvent such as ethanol for chemical extraction, then concentrate the extract, and add the extract as an additive to the drink, so that the addition amount, taste, color, etc. can be controlled.
TABLE 1 absolute ethanol extract of Phoebe lutea trunk
Table 2 absolute ethanol extract of the trunk of phoebe bournei
The above description is only of the preferred embodiments of the present invention; the scope of the invention is not limited in this respect. Any person skilled in the art, within the technical scope of the present disclosure, may apply to the present invention, and the technical solution and the improvement thereof are all covered by the protection scope of the present invention.
Claims (10)
1. A phoenix wine, comprising:
distilled liquor;
a phoebe-nanensis extract; wherein the method comprises the steps of
The phoebe-nanmu extract comprises a phoebe-nanmu extract and/or a phoebe-nanmu extract.
2. A Jin Sinan wine according to claim 1, wherein the extract of the phoebe chebula is a paste phoebe chebula extract obtained by extraction with absolute ethanol;
the phoebe pubescens extract is a pasty phoebe pubescens extract obtained by absolute ethanol extraction; wherein the method comprises the steps of
The paste-like phoebe-nanensis extract and the paste-like phoebe-nanensis extract are mixed to obtain the phoebe-nanensis extract.
3. Jin Sinan wine according to claim 1, characterised in that: the ratio of the photinia serrulata extract to the distilled liquor is in the range of 0.05-0.5:100.
4. Jin Sinan wine according to claim 2, characterised in that: the paste-like extract of the phoebe bouquet includes:
elemene alcohol;
furazolidone;
eucalyptol;
agalloch eaglewood screw alcohol;
beta eucalyptol;
wherein the proportions of the substances are respectively elemene 6.87, furazolidone 5.33, eucalyptol 12.25, agalloch eaglewood screw alcohol 42.75 and beta eucalyptol 5.88.
5. Jin Sinan wine according to claim 2, characterised in that: the paste-like phoebe-tail extract comprises:
a-pichene;
calamine;
cis-beta-bergamotene;
pictures alcohol;
furazolidone a;
guaifenesin;
beta-eucalyptol;
t-juniper alcohol;
stichopone;
wherein the ratio of each substance is a-piccolone 0.93, calamine 8.62, cis-beta-bergapten 2.05, piccolone 2.88, furazolidone A2.09, guaifenesin 38.91, beta-eucalyptol 7.85, t-junenol 2.98, and stichopone 33.01.
6. The preparation method of the phoenix wine is characterized by comprising the following steps:
preparing a frame phoebe extract;
preparing a phoebe pubescens extract;
mixing the extract of Machilus thunbergii and the extract of Machilus thunbergii to obtain extract of Machilus thunbergii;
mixing the extract of Phoebe Boehmeria with distilled liquor, and soaking in wine jar.
7. The method of manufacturing according to claim 6, wherein: the preparation method of the phoebe bournei extract comprises the following steps:
pulverizing the raw materials of the phoebe bournei;
adding the frame phoebe stock into absolute ethanol, leaching in water bath at 70deg.C for 8 hr, filtering to obtain frame phoebe maceration extract, and rotary evaporating to obtain pasty frame phoebe extract.
8. The method of manufacturing according to claim 6, wherein: the preparation method of the phoebe pubescens extract comprises the following steps:
pulverizing Phoebe boulardii raw material;
adding the phoebe stock into absolute ethyl alcohol, leaching in water bath at 70deg.C for 8 hr, filtering to obtain maceration extract, and preparing into paste extract.
9. The preparation method according to claim 6, wherein mixing the phoebe-nanmu extract with distilled liquor and soaking in wine jar comprises:
stirring is continuously carried out in the mixing process, and the ratio of the phoebe makino extract to the distilled liquor is 0.05-0.5:100.
10. The method according to claim 6, wherein the distilled liquor is white spirit or fruit wine.
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| CN116855340A (en) * | 2023-08-02 | 2023-10-10 | 四川农业大学 | Photinia wine and preparation method thereof |
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