Wine with effect of reducing blood lipids and preparation method thereof

• Main Author: ZHAO XINGGANG
• Format: Patent
• Language: Chinese; English
• Published: 19.03.2019
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; ENZYMOLOGY; HUMAN NECESSITIES; HYGIENE; MEDICAL OR VETERINARY SCIENCE; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; OTHER ALCOHOLIC BEVERAGES; PREPARATION THEREOF; PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES; SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS ORMEDICINAL PREPARATIONS; SPIRITS; VINEGAR; WINE

The invention provides wine with an effect of reducing blood lipids. The wine is prepared from the following raw materials in parts by weight: 800-1200 parts of wine, 5-12 parts of cyclocarya paliurus, 5-10 parts of polygonum cuspidatum, 7-12 parts of ovateleaf holly bark, 5-10 parts of haws, 3-7 parts of ligusticum wallichii, 1-3 parts of chitosan and 1-2 parts of coenzyme Q10. According to the preparation method, haws, cyclocarya paliurus and other beneficial ingredients are added into the wine in the preparing process to enrich the nutrition of the wine; and the wine has excellent oxidationresistance and aging resistance due to rich flavone, polyphenol and other ingredients, and has the effects of preserving health and reducing blood lipids if being taken for a long time. The wine is low in whole raw material cost and simple in processing method, and has an excellent application prospect. 本发明提出了种降脂葡萄酒，由以下原料按重量份制备而成：葡萄酒800-1200份、青钱柳5-12份、虎杖5-10份、救必应7-12份、山楂5-10份、川穹3-7份、壳聚糖1-3份和辅酶Q10 1-2份。本发明在制作过程中将山楂、青钱柳等有益