CN112603962B - Donkey-hide gelatin beauty-maintaining wine and preparation process thereof - Google Patents
Donkey-hide gelatin beauty-maintaining wine and preparation process thereof Download PDFInfo
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- 235000014101 wine Nutrition 0.000 title claims abstract description 66
- 108010010803 Gelatin Proteins 0.000 title claims abstract description 64
- 229920000159 gelatin Polymers 0.000 title claims abstract description 64
- 239000008273 gelatin Substances 0.000 title claims abstract description 64
- 235000019322 gelatine Nutrition 0.000 title claims abstract description 64
- 235000011852 gelatine desserts Nutrition 0.000 title claims abstract description 64
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 241000132012 Atractylodes Species 0.000 claims abstract description 9
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 9
- 244000197580 Poria cocos Species 0.000 claims abstract description 9
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 9
- 241000405414 Rehmannia Species 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims description 19
- 239000007788 liquid Substances 0.000 claims description 17
- 238000002791 soaking Methods 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 230000003796 beauty Effects 0.000 claims description 9
- 108010052008 colla corii asini Proteins 0.000 claims description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 244000138286 Sorghum saccharatum Species 0.000 claims description 6
- 230000001476 alcoholic effect Effects 0.000 claims description 6
- 239000012153 distilled water Substances 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 5
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 claims description 4
- IQUCNXSZNHPPML-UHFFFAOYSA-N 2-chloro-n-[(4-chlorophenyl)-phenylmethyl]acetamide Chemical compound C=1C=C(Cl)C=CC=1C(NC(=O)CCl)C1=CC=CC=C1 IQUCNXSZNHPPML-UHFFFAOYSA-N 0.000 claims description 4
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 4
- 235000010439 isomalt Nutrition 0.000 claims description 4
- 239000000905 isomalt Substances 0.000 claims description 4
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 claims description 4
- 239000006228 supernatant Substances 0.000 claims description 4
- 241000628997 Flos Species 0.000 claims description 3
- 241001619461 Poria <basidiomycete fungus> Species 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 235000013339 cereals Nutrition 0.000 claims description 2
- 239000010902 straw Substances 0.000 claims description 2
- 235000020097 white wine Nutrition 0.000 claims description 2
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims 1
- 238000005470 impregnation Methods 0.000 claims 1
- 238000002803 maceration Methods 0.000 claims 1
- 241000723353 Chrysanthemum Species 0.000 abstract description 8
- 238000001556 precipitation Methods 0.000 abstract description 6
- 238000003860 storage Methods 0.000 abstract description 6
- 239000000047 product Substances 0.000 description 8
- 230000035943 smell Effects 0.000 description 8
- 238000007598 dipping method Methods 0.000 description 4
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- 238000012512 characterization method Methods 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- -1 ester compound Chemical class 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- LZCLXQDLBQLTDK-UHFFFAOYSA-N ethyl 2-hydroxypropanoate Chemical compound CCOC(=O)C(C)O LZCLXQDLBQLTDK-UHFFFAOYSA-N 0.000 description 2
- SHZIWNPUGXLXDT-UHFFFAOYSA-N ethyl hexanoate Chemical compound CCCCCC(=O)OCC SHZIWNPUGXLXDT-UHFFFAOYSA-N 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 238000002834 transmittance Methods 0.000 description 2
- HNAGHMKIPMKKBB-UHFFFAOYSA-N 1-benzylpyrrolidine-3-carboxamide Chemical compound C1C(C(=O)N)CCN1CC1=CC=CC=C1 HNAGHMKIPMKKBB-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 241000756042 Polygonatum Species 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- OBNCKNCVKJNDBV-UHFFFAOYSA-N butanoic acid ethyl ester Natural products CCCC(=O)OCC OBNCKNCVKJNDBV-UHFFFAOYSA-N 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 229940116333 ethyl lactate Drugs 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 208000018997 giddiness Diseases 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
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- 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
- A61K35/36—Skin; Hair; Nails; Sebaceous glands; Cerumen; Epidermis; Epithelial cells; Keratinocytes; Langerhans cells; Ectodermal cells
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- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
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- A61K36/06—Fungi, e.g. yeasts
- A61K36/07—Basidiomycota, e.g. Cryptococcus
- A61K36/076—Poria
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- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/28—Asteraceae or Compositae (Aster or Sunflower family), e.g. chamomile, feverfew, yarrow or echinacea
- A61K36/284—Atractylodes
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
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- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/28—Asteraceae or Compositae (Aster or Sunflower family), e.g. chamomile, feverfew, yarrow or echinacea
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- A61K36/80—Scrophulariaceae (Figwort family)
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- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
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- A61K47/08—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite containing oxygen, e.g. ethers, acetals, ketones, quinones, aldehydes, peroxides
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- A61K47/26—Carbohydrates, e.g. sugar alcohols, amino sugars, nucleic acids, mono-, di- or oligo-saccharides; Derivatives thereof, e.g. polysorbates, sorbitan fatty acid esters or glycyrrhizin
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Abstract
The application provides donkey-hide gelatin beautifying wine and a preparation process thereof, wherein the donkey-hide gelatin beautifying wine comprises the following raw materials in parts by weight: 300-600 parts of white spirit, 1-3 parts of donkey-hide gelatin, 1-4 parts of poria cocos, 3-8 parts of chrysanthemum, 2-5 parts of bighead atractylodes rhizome, 2-4 parts of rhizoma polygonati and 2-4 parts of rehmannia. According to the application, poria cocos, chrysanthemum, bighead atractylodes rhizome, rhizoma polygonati and rehmannia are added into donkey-hide gelatin, and the prepared donkey-hide gelatin wine product is good in compatibility of all components, clear and free of precipitation or floccule precipitation; the product has good stability, still keeps good taste during storage, and the combination of various components enables the fishy smell and peculiar smell of the donkey-hide gelatin in the product to be effectively blended.
Description
Technical Field
The application belongs to the field of health care wine manufacturing, and particularly relates to donkey-hide gelatin beauty-maintaining wine and a preparation process thereof.
Background
Colla Corii Asini has effects of replenishing blood, nourishing yin, moistening dryness, and stopping bleeding, and can be used for treating blood deficiency, sallow complexion, giddiness, cardiopalmus, vexation, insomnia, lung dryness and cough. At present, the common preparation method of donkey-hide gelatin wine is to mix and soak donkey-hide gelatin and other medicinal materials and then take supernatant fluid to obtain the donkey-hide gelatin wine.
The traditional donkey-hide gelatin has serious fishy smell and peculiar smell, nausea and vomiting of users occur, the donkey-hide gelatin has large impurities and high viscosity, and the prepared donkey-hide gelatin wine has the defects that: 1. contains traditional Chinese medicine components, generally has poor clarity and is easy to separate out precipitate or flocculent substances; 2. the stability is poor, the acid content is increased, the ester content is reduced during storage, and the mouthfeel is poor.
Disclosure of Invention
In order to solve the problems, the application provides donkey-hide gelatin beautifying wine and a preparation process thereof, wherein the donkey-hide gelatin beautifying wine comprises the following raw materials in parts by weight: 300-600 parts of white spirit, 1-3 parts of donkey-hide gelatin, 1-4 parts of poria cocos, 3-8 parts of chrysanthemum, 2-5 parts of bighead atractylodes rhizome, 2-4 parts of rhizoma polygonati and 2-4 parts of rehmannia.
Preferably, the material consists of the following raw materials: 400 parts of white spirit, 1 part of donkey-hide gelatin, 2 parts of poria cocos, 5 parts of chrysanthemum, 3 parts of bighead atractylodes rhizome, 3 parts of rhizoma polygonati and 3 parts of rehmannia.
Preferably, the method further comprises the following steps: 0.01-0.1 part of isomalt and 0.01-0.06 part of triglycerol monostearate.
Preferably, the material consists of the following raw materials: 450 parts of wine base, 2 parts of donkey-hide gelatin, 2.5 parts of poria cocos, 4 parts of chrysanthemum, 3.5 parts of bighead atractylodes rhizome, 2 parts of rhizoma polygonati, 3 parts of rehmannia, 0.04 part of isomalt and 0.02 part of triglycerol monostearate.
According to the application, poria cocos, chrysanthemum, bighead atractylodes rhizome, rhizoma polygonati and rehmannia are added into donkey-hide gelatin, and the prepared donkey-hide gelatin wine product is good in compatibility of all components, clear and free of precipitation or floccule precipitation; the product has good stability, still keeps good taste during storage, and the combination of various components enables the fishy smell and peculiar smell of the donkey-hide gelatin in the product to be effectively blended.
The application also discloses a preparation process of the donkey-hide gelatin beauty wine, which comprises the following steps:
s1: pulverizing Poria, flos Chrysanthemi, Atractylodis rhizoma, rhizoma Polygonati, and rehmanniae radix;
s2: adding colla Corii Asini into the wine base, heating to melt to obtain colla Corii Asini solution;
s3: pouring the coarsely crushed medicinal materials into the donkey-hide gelatin liquid, adding the raw wine, and soaking for 6-8 days to obtain a soaking liquid;
s4: and (3) taking the steeping liquor, standing for 24 hours, taking supernatant, and adding distilled water and the wine base to prepare the donkey-hide gelatin beautifying wine.
Preferably, the method further comprises the following steps: and S3, pouring the coarsely crushed medicinal materials into the donkey-hide gelatin liquid, stirring uniformly, baking at 130-160 ℃ for 10-20 min, taking out, cooling to room temperature, and adding the wine base for soaking.
Preferably, the coarsely crushed medicinal materials are firstly baked at 130-160 ℃ for 10-20 min, taken out, ground to obtain fine powder after the temperature is reduced to room temperature, and then poured into the colla corii asini liquid.
The application applies a baking technology, the medicinal materials are baked and then crushed, the crushed medicinal materials are added into donkey-hide gelatin liquid, then the composition is baked together, and then alcohol is added for dipping, so that the medicinal materials are better blended with donkey-hide gelatin components; on the other hand, all the components of the composition can be more uniformly dispersed in the white spirit, and on the other hand, the effective components of all the components can be better dispersed in the white spirit, so that the mouthfeel of the product is effectively improved.
Preferably, during the process of soaking by using the raw wine, distilled water is added into the raw wine every 24-48 hours to dilute the raw wine, and the alcoholic strength in the final soaking liquid is 45-50 degrees.
The inventor finds that during the production process, the white spirit is diluted during the soaking process, so that the dispersibility, the stability and the mouthfeel of the composition are improved.
Preferably, the raw wine is white wine with the alcoholic strength of 60-65 degrees, which is prepared by fermenting and distilling sweet sorghum grains, sorghum grains and sweet sorghum straws.
The alcohol content of the donkey-hide gelatin beauty wine prepared in the application is 38 degrees.
In the preparation process, the alcohol content is controlled, so that the obtained donkey-hide gelatin beautifying wine has better dispersity and stability, and the taste of the donkey-hide gelatin wine is also improved.
This application can bring following beneficial effect:
1. according to the application, poria cocos, chrysanthemum, bighead atractylodes rhizome, rhizoma polygonati and rehmannia are added into donkey-hide gelatin, and the prepared donkey-hide gelatin wine product is good in compatibility of all components, clear and free of precipitation or floccule precipitation; the product has good stability, still keeps good taste during storage, and the combination of various components enables the fishy smell and peculiar smell of the donkey-hide gelatin in the product to be effectively blended.
2. The application applies a baking technology, the medicinal materials are baked and then crushed, the crushed medicinal materials are added into donkey-hide gelatin liquid, then the composition is baked together, and then alcohol is added for dipping, so that the medicinal materials are better blended with donkey-hide gelatin components; on the other hand, all the components of the composition can be more uniformly dispersed in the white spirit, and on the other hand, the effective components of all the components can be better dispersed in the white spirit, so that the mouthfeel of the product is effectively improved.
3. The inventor finds that during the production process, the white spirit is diluted during the soaking process, so that the dispersibility, the stability and the mouthfeel of the composition are improved.
4. In the preparation process, the alcohol content is controlled, so that the obtained donkey-hide gelatin beautifying wine has better dispersity and stability, and the taste of the donkey-hide gelatin wine is also improved.
Detailed Description
Example 1: a preparation process of donkey-hide gelatin beautifying wine comprises the following steps:
s1: pulverizing Poria, flos Chrysanthemi, Atractylodis rhizoma, rhizoma Polygonati, and rehmanniae radix;
s2: adding colla Corii Asini into the wine base, heating to melt to obtain colla Corii Asini solution;
s3: baking the S1 coarsely crushed medicinal material at 130-160 ℃ for 10-20 min, taking out, cooling to room temperature, and grinding to obtain fine powder;
s4: pouring the fine powder into donkey-hide gelatin liquid, uniformly stirring, baking at 130-160 ℃ for 10-20 min, taking out, cooling to room temperature, adding raw wine, soaking for 6-8 days to obtain a soaking liquid, and adding distilled water to dilute the raw wine every 24-48 hours during the process of soaking with wine, wherein the alcoholic strength in the soaking liquid is 45-50 degrees;
s5: and (3) taking the steeping liquor, standing for 24 hours, taking supernatant, adding distilled water and the wine base to prepare the donkey-hide gelatin beautifying wine with the alcohol content of 38 degrees.
The specific implementation conditions are as follows:
example 2: characterization of
The characterization means for the donkey-hide gelatin beautifying wine comprises the following steps:
(1) the clarity of the donkey-hide gelatin beautifying wine is as follows: after the donkey-hide gelatin beautifying wine is stored for 12 months, the donkey-hide gelatin beautifying wine is taken out, a 10ml cuvette is used for testing the transmittance T660 under the wavelength of 660nm of an ultraviolet spectrophotometer, and the transmittance represents the clarity of the donkey-hide gelatin beautifying wine.
(2) The content of the ester compound of the donkey-hide gelatin beautifying wine is as follows: after the beauty treatment wines of examples and comparative examples were stored for 12 months in a sealed manner at normal temperature and in the absence of light, the contents of the main ester compounds (ethyl acetate, ethyl lactate, ethyl butyrate, ethyl caproate) in the wines were tested.
(3) The mouth feel of the donkey-hide gelatin beautifying wine after 12 months of storage is graded from the following two directions: 1. the taste (no obvious peculiar smell and good wine aroma) and the smell (2) are preferably the taste (good wine aroma), and the score is 0-10 min, and the best score is 10 min.
TABLE 1 test results of donkey-hide gelatin beautifying wine
From the characterization data of the above examples, it can be seen that in the present example, by adding poria cocos, chrysanthemum, white atractylodes rhizome, polygonatum rhizome and rehmannia root into donkey-hide gelatin, and matching various components, the obtained composition has excellent compatibility and dispersibility in white spirit, the obtained wine has high clarity and stability, ester compounds in the wine are not reduced after 12 months of storage, and the taste is still kept good; by adding isomalt and triglycerol monostearate, the dispersibility, stability and mouthfeel of the components are further improved.
The preparation method is controlled to include the steps of baking the medicinal materials, finely crushing the medicinal materials, baking the donkey-hide gelatin liquid added with the medicinal material fine powder, dipping the donkey-hide gelatin liquid, and adding water to dilute the white spirit in the dipping process, so that the dispersibility, the stability and the taste of each component are effectively improved.
The data of the comparative examples 1-5 show that each component in the donkey-hide gelatin beauty wine is indispensable and plays a certain role in the taste, dispersibility and stability of the whole composition; the data of the comparative examples 6 to 9 show that the control of the alcoholic strength of the white spirit is extremely important in the preparation process, and proper control is beneficial to the dispersibility, stability and taste of each component.
The embodiments in the present specification are described in a progressive manner, and the same and similar parts among the embodiments are referred to each other, and each embodiment focuses on the differences from the other embodiments. In particular, for the system embodiment, since it is substantially similar to the method embodiment, the description is simple, and for the relevant points, reference may be made to the partial description of the method embodiment.
The above description is only an example of the present application and is not intended to limit the present application. Various modifications and changes may occur to those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application should be included in the scope of the claims of the present application.
Claims (3)
1. The donkey-hide gelatin beauty wine is characterized by being prepared from the following raw materials: 450 parts of wine base, 2 parts of donkey-hide gelatin, 2.5 parts of poria cocos, 4 parts of chrysanthemum, 3.5 parts of bighead atractylodes rhizome, 2 parts of rhizoma polygonati, 3 parts of rehmannia, 0.04 part of isomalt and 0.02 part of triglycerol monostearate;
the preparation process of the donkey-hide gelatin beauty wine comprises the following steps:
s1: pulverizing Poria, flos Chrysanthemi, Atractylodis rhizoma, rhizoma Polygonati, and rehmanniae radix;
s2: adding colla Corii Asini into the wine base, heating to melt to obtain colla Corii Asini solution;
s3: pouring the coarsely crushed medicinal materials into the donkey-hide gelatin liquid, adding the raw wine, and soaking for 6-8 days to obtain a soaking liquid;
s4: taking the maceration extract, standing for 24 hours, taking supernatant, and adding distilled water and wine base to prepare the donkey-hide gelatin beautifying wine;
in the preparation process S3, the coarsely crushed medicinal materials are poured into the donkey-hide gelatin liquid to be stirred, the mixture is uniformly stirred and then is baked at 130-160 ℃ for 10-20 min, the mixture is taken out, and after the temperature is reduced to room temperature, the raw wine is added for impregnation; adding distilled water into the raw wine every 24-48 hours during the process of soaking to dilute the raw wine, wherein the alcoholic strength in the final soaking liquid is 45-50 degrees;
the raw wine is white wine with the alcoholic strength of 60-65 degrees, which is prepared by fermenting and distilling sweet sorghum grains, sorghum grains and sweet sorghum straws.
2. The donkey-hide gelatin beauty wine according to claim 1, wherein the coarse crushed medicinal materials are firstly baked at 130-160 ℃ for 10-20 min, taken out, ground to obtain fine powder after the temperature is reduced to room temperature, and then poured into the donkey-hide gelatin liquid.
3. The donkey-hide gelatin beauty wine according to any one of claims 1 to 2, wherein the alcohol content of the donkey-hide gelatin beauty wine is 38 degrees.
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Denomination of invention: A kind of ass hide glue beauty wine and its preparation process Granted publication date: 20220812 Pledgee: Shandong Pingyin Rural Commercial Bank Co.,Ltd. Pledgor: SHANDONG FUPAI PHARMACEUTICAL CO.,LTD. Registration number: Y2024980008022 |
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