Chinese yam health-care wine capable of clearing damp, enriching yin and nourishing kidney and preparation process thereof

Abstract

The invention relates to the technical field of food processing and functional drinks, and discloses a Chinese yam health-care wine capable of clearing damp, enriching yin and nourishing kidney, which comprises the following components in percentage by weight: 15-35% of main fermentation component, 20-25% of Chinese yam and 10-15% of sticky rice; 20%-40% of medicinal material components including 2%-8% of ginseng, 3%-10% of fructus lycii, 5%-12% of red dates, 3%-8% of rhizoma polygonati, 1%-5% of lucid ganoderma and 1%-4% 1%-10% of a seasoning component including 2%-5% of honey; the medicinal material components are soaked in high-alcohol-content white spirit with the ethanol content of 40%-60%. By introducing double fermentation, microwave pretreatment and ultrasonic treatment technologies, the extraction efficiency of effective components in the medicinal materials is improved, cell walls are more fully damaged after microwave and ultrasonic treatment, the medicinal material soaking and fermentation time is shortened, and in addition, the concentration of the active components in the wine body is remarkably improved.

Description

Technical Field

[0001] The invention relates to the technical field of food processing and functional beverages, in particular to yam health wine capable of removing dampness from the spleen, nourishing yin and tonifying the kidney and a preparation process thereof. Background Art

[0002] With the acceleration of modern life pace and changes in living environment, more and more people are facing health problems such as decreased immunity, weakened kidney function, and excessive moisture in the body. Therefore, the demand for health wine with functions such as nourishing, removing moisture, and enhancing immunity is gradually increasing. Traditional health wine is usually in the form of fermented wine or wine soaked with medicinal materials, and medicinal materials such as wolfberry, ginseng, and yam are added. Although it has certain health functions, it still has many shortcomings in terms of medicinal material extraction efficiency, wine fermentation process, flavor and nutrient retention.

[0003] Low efficiency of medicinal material extraction: The existing health wine process mostly uses simple medicinal material soaking, which does not fully release the effective ingredients of the medicinal materials and has low extraction efficiency, resulting in insufficient concentration of effective ingredients in the wine and inability to fully exert the health function. The soaking time is usually long (up to 30 days or more), but the medicinal material ingredients are still difficult to fully release, which greatly affects the health effect and production efficiency of the product.

[0004] Single fermentation process, poor wine flavor: Existing health wines usually use a single fermentation process, and the temperature and time control during the fermentation process is not precise enough, which can easily lead to poor wine flavor or insufficient fermentation. In traditional fermentation methods, the fermentation time is long, the flavor levels are not rich enough, and the wine body is not mellow enough, which affects the overall quality of health wine.

[0005] Poor wine stability and insufficient functionality: Traditional health wines are prone to oxidation or precipitation during storage, and the clarity and stability of the wine are poor. In addition, due to insufficient extraction of medicinal ingredients in the wine, the functional aspects such as antioxidant capacity and immune regulation capacity are relatively general, making it difficult to meet consumers' expectations that health wines can enhance immunity, nourish the kidneys, and remove dampness.

[0006] The kidney function protection and dampness removal effects are not significant: Although some formulas in existing health wines have certain kidney nourishing and dampness removal effects, due to the limitations of formula and process design, the actual effects are often not significant enough. Existing alcoholic products have limited effects in regulating the body's water balance and protecting kidney function, and cannot effectively solve health problems caused by kidney deficiency and heavy dampness.

[0007] To this end, those skilled in the art provide a spleen-dispelling dampness-nourishing yin-tonifying kidney yam health wine and a preparation process thereof to solve the problems raised in the above background technology. Summary of the invention

[0008] In view of the deficiencies in the prior art, the present invention provides a spleen-dispelling dampness-nourishing yin-tonifying kidney yam health wine and a preparation process thereof, which solves the problems of low medicinal material extraction efficiency, single fermentation process, poor wine flavor and stability, and insufficient functionality in the prior art.

[0009] To achieve the above purpose, the present invention is implemented by the following technical scheme: The yam health wine for removing dampness from the spleen, nourishing yin and tonifying the kidney comprises the following components by weight percentage:

[0010] The main fermented components are 15%-35%, including 20%-25% yam and 10%-15% glutinous rice;

[0011] Medicinal ingredients 20%-40%, including ginseng 2%-8%, wolfberry 3%-10%, red dates 5%-12%, polygonatum 3%-8%, ganoderma lucidum 1%-5%, tangerine peel 1%-4%;

[0012] Flavoring ingredients 1%-10%, including honey 2%-5%;

[0013] The medicinal material components are soaked in high-proof liquor with an ethanol content of 40%-60%.

[0014] Preferably, the yam is fresh yam or dried yam, which is sliced ​​after being dried and then added to high-proof liquor together with other medicinal components for soaking for 15 to 45 days.

[0015] Preferably, the glutinous rice is washed and soaked for 120-180 minutes before use, then steamed, and added with koji for fermentation after cooling to room temperature. The fermentation time is 7-10 days, and the fermentation temperature is controlled at 20°C-30°C.

[0016] Preferably, the ginseng, wolfberry, red dates, polygonatum, ganoderma lucidum, and tangerine peel are washed and sliced, and then soaked in high-proof liquor together with yam for 30-45 days.

[0017] A preparation process of a spleen-dispelling dampness-nourishing yin-tonifying kidney yam health wine, comprising the following steps:

[0018] S1. Wash and soak glutinous rice for 2-3 hours, steam and cool to room temperature, and add wine yeast for fermentation;

[0019] S2, adding Chinese yam, ginseng, wolfberry, red dates, polygonatum, ganoderma lucidum, and dried orange peel in proportion to 40%-60% ethanol content of high-proof liquor, and soaking for 15 days to 45 days;

[0020] S3, mixing the fermented glutinous rice wine with the medicinal material soaking liquid for secondary fermentation, the fermentation time is 15 days to 30 days, and the fermentation temperature is controlled at 15° C. to 25° C.;

[0021] S4. After fermentation is completed, add honey, stir evenly, filter and bottle.

[0022] Preferably, in step S1, after the glutinous rice is steamed, it is processed through a double fermentation process, firstly performing a first fermentation at a temperature of 20°C-30°C for 7 days, and then performing a second cold fermentation at a temperature of 5°C-10°C for 5 days.

[0023] Preferably, in the step S2, the medicinal components are subjected to microwave treatment before soaking, the microwave power is 600W-800W, and the treatment time is 5min-10min.

[0024] Preferably, in the step S3, ultrasonic treatment is introduced during the secondary fermentation process, the ultrasonic frequency is 20kHz-40kHz, and the treatment time is 30min-60min.

[0025] Preferably, in the step S4, before adding honey, the fermented wine is subjected to vacuum low-temperature concentration treatment, the temperature is controlled at 40°C-50°C, and the vacuum degree is -0.08MPa-0.1MPa.

[0026] Preferably, the wine after filtration in step S4 is subjected to dynamic oxidation treatment by introducing a pure oxygen flow into the wine, with an oxygen flow rate of 1 L / min-3 L / min and a treatment time of 10 min-20 min.

[0027] The present invention provides a spleen-dispelling dampness-nourishing yin-tonifying kidney yam health wine and a preparation process thereof. It has the following beneficial effects:

[0028] 1. The present invention improves the extraction efficiency of effective ingredients in medicinal materials by introducing double fermentation, microwave pretreatment and ultrasonic treatment technology. Compared with the traditional process, the cell walls of medicinal materials such as polygonatum, ganoderma lucidum, and yam in the present invention are more fully destroyed after microwave and ultrasonic treatment, and the effective ingredients are quickly released, which shortens the soaking and fermentation time of the medicinal materials. In addition, the double fermentation process makes the wine more mellow and the concentration of active ingredients in the wine is significantly improved.

[0029] 2. The present invention significantly enhances the immune regulation function of wine. Animal experiments show that the present invention can increase white blood cell counts and immunoglobulin levels, enhance the activity of antioxidant enzymes in the body, effectively reduce cell damage caused by free radicals, have stronger antioxidant properties, and can also delay body aging and enhance daily immune defense capabilities.

[0030] 3. Medicinal materials with kidney-tonifying function are added to the formula of the present invention, and the efficacy is further improved through dynamic oxidation treatment. Experimental data show that the present invention significantly reduces the levels of urea nitrogen and creatinine in animal experiments, indicating that it has a protective effect on renal function. In addition, by adjusting the concentration of sodium and potassium ions, the body's dehumidification function is enhanced. It is suitable for regulating symptoms such as kidney deficiency, edema, and excessive moisture, and can better maintain the body's water metabolism balance. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] Figure 1 It is a flow chart of the preparation method of the present invention. DETAILED DESCRIPTION

[0032] The technical solution of the present invention will be described clearly and completely below in conjunction with the accompanying drawings of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0033] Example 1: Standard process

[0034] step:

[0035] Glutinous rice processing: wash the glutinous rice, soak it for 2 hours, steam it, cool it to room temperature, add koji, and ferment it at 20℃ for 7 days.

[0036] Soaking of medicinal materials: Slice yam, ginseng, wolfberry, red dates, polygonatum, ganoderma lucidum and tangerine peel, and soak them in 40% ethanol white wine for 30 days.

[0037] Secondary fermentation: Mix the medicinal material soaking liquid with the fermented glutinous rice wine and carry out secondary fermentation at 15°C for 20 days.

[0038] Add honey: After fermentation is completed, add 3% honey, stir evenly, filter and bottle.

[0039] Summarize:

[0040] The standard process is the basic process of the entire invention, and it has strong stability and process controllability. By reasonably controlling the fermentation temperature and time, the basic fermentation requirements of the wine body can be guaranteed, and the medicinal materials are soaked for a long time so that the main active ingredients can be fully released. However, although the standard process ensures good quality, it performs relatively slowly in terms of fermentation efficiency and the speed of medicinal material extraction, and the entire preparation cycle is relatively long, especially in terms of medicinal material extraction efficiency and flavor stability, there is still room for optimization. The advantage of this embodiment lies in the universality and controllability of its process, which is suitable for process standardization during large-scale production.

[0041] Embodiment 2: double fermentation process

[0042] step:

[0043] Glutinous rice processing: Wash the glutinous rice, soak it for 3 hours, add wine yeast after steaming it, ferment it at 20℃ for 7 days, and ferment it again at low temperature of 5℃ for 5 days.

[0044] Medicinal material processing: The medicinal material components were treated with a 600W microwave for 5 minutes and then soaked in 50% ethanol liquor for 45 days.

[0045] Secondary fermentation: Fermented glutinous rice wine is mixed with medicinal material soaking liquid and fermented at 20℃ for 30 days.

[0046] Honey addition: After cooling the wine, add 4% honey.

[0047] Summarize:

[0048] The double fermentation process in this embodiment can not only ensure the complete fermentation of glutinous rice through two-stage fermentation, but also improve the flavor of the wine through low-temperature fermentation. Compared with single fermentation, double fermentation improves the stability of fermentation and the mellowness of the wine. Microwave treatment of medicinal materials can accelerate the destruction of the cell walls of medicinal materials, shorten the soaking time of medicinal materials, and increase the release of effective ingredients. Although the process is more complicated, the health wine produced is significantly better than the standard process in flavor and release of medicinal ingredients, and is suitable for occasions with high requirements for wine quality. However, the process steps of double fermentation and microwave treatment are relatively complicated, requiring higher equipment costs and operating techniques.

[0049] Embodiment 3: ultrasonic treatment process

[0050] step:

[0051] Glutinous rice processing: Wash the glutinous rice and soak it for 2 hours. After steaming, add wine yeast and ferment it for 8 days.

[0052] Medicinal material treatment: The medicinal material components were soaked in 40% ethanol liquor for 30 days, during which they were treated with ultrasound (20 kHz frequency, 30 minutes) every 5 days.

[0053] Secondary fermentation: Mix glutinous rice wine and medicinal material soaking liquid and ferment at 15℃ for 15 days.

[0054] Honey addition: Add 2.5% honey and stir well.

[0055] Summarize:

[0056] This embodiment speeds up the release of medicinal ingredients during the soaking process by introducing ultrasonic treatment, solving the problem of long traditional soaking time. After using ultrasonic treatment, the dissolution efficiency of the effective ingredients in the medicinal materials is greatly improved, while avoiding the problem of flavor changes caused by too long soaking time. Ultrasonic treatment also improves the fusion efficiency of wine and medicinal materials in the secondary fermentation, shortening the secondary fermentation time. At the same time, because ultrasound can improve the structure of the wine, the taste of the wine is more delicate. Compared with the standard process and the double fermentation process, ultrasonic treatment can significantly shorten the production cycle, which is especially suitable for situations where you want to quickly produce high-quality health wine, but the demand for equipment and energy consumption are increased.

[0057] Example 4: Vacuum low temperature concentration process

[0058] step:

[0059] Glutinous rice processing: Wash the glutinous rice and soak it for 2 hours, then steam it and ferment it for 7 days.

[0060] Medicinal material processing: The medicinal materials were soaked in 45% ethanol liquor for 40 days.

[0061] Secondary fermentation: Mix glutinous rice wine with medicinal material soaking liquid and ferment at 20℃ for 30 days.

[0062] Vacuum concentration: After fermentation, the wine is vacuum concentrated at low temperature, the temperature is controlled at 45°C, the vacuum degree is -0.1MPa, and the honey ratio is 3%.

[0063] Summarize:

[0064] The feature of this embodiment is the introduction of a vacuum low-temperature concentration treatment step. Through this process, the water content in the wine is appropriately reduced while retaining the main active ingredients and flavor in the wine. Vacuum low-temperature treatment avoids the destruction of active ingredients in the wine by high temperature, making the ingredients of the wine more concentrated and the wine body thicker. Vacuum treatment can also improve the preservation of the wine and reduce the quality degradation caused by oxidation. Compared with other embodiments, this process is more suitable for the consumer market that hopes to retain more active ingredients in the wine and pursues high concentration and heavy taste. However, this process has high requirements for equipment and is suitable for the production of high-end products.

[0065] Example 5: Dynamic oxidation process

[0066] step:

[0067] Glutinous rice processing: After washing, soak the glutinous rice for 3 hours, steam and ferment for 10 days.

[0068] Treatment of medicinal materials: The medicinal materials were soaked in 40% ethanol for 30 days.

[0069] Secondary fermentation: Mix glutinous rice wine with medicinal material soaking liquid and ferment at 15℃ for 20 days.

[0070] Dynamic oxidation: Before adding honey, it was oxidized at an oxygen flow rate of 2L / min for 15 minutes.

[0071] Summarize:

[0072] In this embodiment, a pure oxygen flow is introduced into the wine before the honey is added through a dynamic oxidation treatment step. This technology improves the oxygen content in the wine, making the flavor of the wine more balanced. Dynamic oxidation is also helpful for the long-term storage stability of the wine, preventing the quality of the wine from changing due to insufficient or excessive oxidation during storage. Through precise control of the oxygen flow rate and treatment time, the right amount of oxygen can be injected into the wine to improve its aroma and taste. This process is suitable for consumers who have high requirements for flavor and storage, and is particularly suitable for health wine products that are stored for a long time. However, this process may not be very friendly to consumer groups with flavor intolerance, and needs to be adjusted according to the target market in commercial applications.

[0073] Summary

[0074] The five embodiments each demonstrate different process characteristics and innovations:

[0075] Standard process: It has basic stability and is suitable for large-scale production, but the fermentation efficiency and medicinal material extraction efficiency are low.

[0076] Double fermentation process: Through secondary low-temperature fermentation and microwave treatment, the fermentation and medicinal material extraction effects are improved, but the process is complicated.

[0077] Ultrasonic treatment process: improves the efficiency of medicinal material extraction, shortens the fermentation time, and is suitable for rapid production, but has high energy consumption.

[0078] Vacuum low-temperature concentration treatment: increases the concentration of active ingredients in the wine, retains the flavor, and is suitable for the high-end market.

[0079] Dynamic oxidation treatment process: improves the storage stability and flavor of the wine, suitable for products with high storage requirements.

[0080] Test experiments and data

[0081] 1. Test experiment: Comparison of wine flavor, medicinal ingredient concentration, fermentation time and alcohol concentration in different embodiments:

[0082]

[0083] Test results summary

[0084] Standard process: The basic process flavor score is 7.5, the medicinal ingredient concentration is 5.8 mg / mL, and the process cycle is relatively long. It is suitable for mass production, but the flavor and medicinal ingredient are relatively standard.

[0085] Double fermentation process: Through secondary low-temperature fermentation, the concentration of medicinal ingredients is significantly increased, the flavor score reaches 8.5, the fermentation cycle is slightly longer, and the alcohol concentration is slightly higher. It is suitable for health wines that require stronger flavor and nutrition.

[0086] Ultrasonic treatment process: Ultrasonic waves are used to accelerate fermentation and shorten fermentation time. The concentration of medicinal ingredients is higher (6.4 mg / mL) and the flavor is better. It is suitable for processes that require faster production, but the energy consumption is high.

[0087] Vacuum concentration process: Vacuum low-temperature treatment increases the concentration of active ingredients (7.3 mg / mL), the wine has a strong flavor (9.0), and the total sugar content and alcohol concentration are relatively high, which is suitable for the high-end market.

[0088] Dynamic oxidation treatment process: The flavor stability is improved through oxygen treatment, the alcohol concentration is moderate, the release of medicinal ingredients is stable, the flavor score is high (8.8), and it is suitable for long-term storage products.

[0089] Comparative experiment

[0090] Comparative experiment 1: Effect of temperature on fermentation

[0091] In this experiment, the effects of different fermentation temperatures on alcohol concentration, total sugar content and concentration of medicinal ingredients were compared.

[0092]

[0093] Comparative experiment 2: Effects of different honey ratios on wine flavor

[0094] This experiment compared the effects of different honey ratios on wine sweetness and flavor scores.

[0095] Honey ratio (%) Sweetness of wine (g / L) Wine body and flavor score (out of 10) 2％ 1.8 7.5 3％ 2.5 8.0 4％ 3.0 8.5

[0096] Comparative experiment 3: Effect of ultrasonic treatment on the extraction of medicinal materials

[0097] This experiment compared the effects of ultrasonic treatment and non-ultrasonic treatment on the concentration of medicinal ingredients.

[0098] Ultrasonic treatment frequency (kHz) Concentration of medicinal ingredients (mg / mL) Fermentation time (days) Not used 5.2 30 20kHz 6.4 25 40kHz 6.8 20

[0099] Experimental data table and summary

[0100]

[0101]

[0102] Summary:

[0103] Standard process: The overall performance is stable, the process is simple, and it is suitable for large-scale production, but it is slightly lacking in flavor and release of medicinal ingredients.

[0104] Double fermentation process: The concentration of medicinal ingredients and the flavor of the wine are significantly improved through secondary fermentation and microwave treatment. It is suitable for higher-end health wine products, but the process is more complicated.

[0105] Ultrasonic treatment process: shortens the production cycle, improves the extraction efficiency of medicinal ingredients, and is suitable for the rapid production of high-quality health wine, but has high equipment requirements.

[0106] Vacuum concentration process: Through vacuum low-temperature concentration, the effective ingredients of the wine are retained, with high concentration and good flavor, suitable for the high-end market, but the production cost is relatively high.

[0107] Dynamic oxidation treatment process: The storage stability and flavor of the wine are improved through oxygen treatment, which is particularly suitable for products that are stored for a long time.

[0108] Experimental comparison content:

[0109] Existing health wine formula:

[0110] Main ingredients: glutinous rice, wolfberry, ginseng, red dates, yam, and white wine.

[0111] Preparation process: single fermentation process, short medicinal material soaking time (15-30 days), fermentation temperature is 20-30℃, no special treatment process.

[0112] Formula of the present invention:

[0113] Main ingredients: glutinous rice, wolfberry, ginseng, red dates, polygonatum, ganoderma, tangerine peel, yam, honey, using advanced technologies such as dynamic oxidation, vacuum low-temperature concentration, ultrasonic treatment or double fermentation process.

[0114] Preparation process: The formula includes new technologies such as double fermentation, ultrasonic treatment, microwave pretreatment, etc., the soaking time is extended (15-45 days), and the fermentation temperature is more accurately controlled.

[0115] Experimental procedure design:

[0116] 1. Comparison of formula and preparation process experiments

[0117] Under the same experimental conditions, the following experiments were conducted using the existing health wine formula and the formula of the present invention to test and compare the wine flavor, medicinal ingredient concentration, fermentation time, alcohol concentration, sugar content and medicinal active ingredient release efficiency.

[0118] Experimental comparison parameters:

[0119] Formula ingredient content (whether Chinese yam, polygonatum, ganoderma lucidum, etc. are included)

[0120] Fermentation time

[0121] Fermentation temperature

[0122] Concentration of active ingredients in medicinal materials

[0123] Alcohol and sugar content

[0124] Test items:

[0125] Wine flavor score: The taste and flavor of the two health wine samples are compared by a flavor tasting panel, with a score range of 1-10.

[0126] Concentration of medicinal ingredients: High performance liquid chromatography (HPLC) is used to detect the concentration of active ingredients in medicinal materials (such as polygonatum, ganoderma lucidum, yam, etc.).

[0127] Wine stability: Test the clarity and stratification of wine at different temperatures.

[0128] Fermentation time: record the time required for fermentation to end.

[0129] 2. Animal Experiment Design

[0130] In order to further verify the effects of the formula of the present invention in enhancing immunity, nourishing kidney function and removing dampness, animal experiments were conducted.

[0131] Experimental animals: 50 male rats were selected and randomly divided into 5 groups (10 rats in each group).

[0132] Blank control group: No health wine was used, only regular diet was provided.

[0133] Existing health wine group 1: drinking existing formula health wine (low dose).

[0134] Existing health wine group 2: drinking existing formula health wine (high dose).

[0135] The health wine group 1 of the present invention: drink the health wine with the formula of the present invention (low dose).

[0136] The health wine group 2 of the present invention: drank the health wine with the formula of the present invention (high dose).

[0137] Experimental period: 4 weeks.

[0138] Experimental dosage: According to the rats' body weight, different dosages of health wine were given per kilogram of body weight daily.

[0139] Experimental purpose: To test the effect of health wine on the immunity, renal function and body moisture of rats.

[0140] Detection indicators:

[0141] Immunity testing:

[0142] The number of leukocytes and the content of immunoglobulins (IgG, IgM) in the rat serum were measured to evaluate the immune function.

[0143] Kidney function test:

[0144] The health of kidney was assessed by detecting the levels of blood urea nitrogen (BUN) and creatinine (Cr) in the rats' serum.

[0145] Dehumidification effect test:

[0146] The water content in the rats' bodies was measured, and the dehumidifying effect was evaluated by detecting the electrolyte balance (sodium ion and potassium ion content) in the body.

[0147] Antioxidant capacity test:

[0148] The effects of health wine on antioxidant capacity were evaluated by detecting the levels of superoxide dismutase (SOD), glutathione peroxidase (GSH-Px) and malondialdehyde (MDA) in serum.

[0149] Experimental data table and results:

[0150] 1. Experimental data of formula and preparation process comparison

[0151]

[0152]

[0153] 2. Animal experiment data sheet

[0154]

[0155] Summary and analysis:

[0156] 1. Summary of experimental results of formula and preparation process comparison:

[0157] The formula of the present invention uses double fermentation, ultrasonic treatment and vacuum concentration processes, and the concentration of medicinal ingredients is higher (6.8mg / mL vs 5.2mg / mL), the fermentation time is shortened by 5 days, the alcohol content and total sugar content are higher than the existing health wine formula, and the wine flavor is also significantly improved (8.8 vs 7.0). This shows that the preparation process of the present invention can significantly improve the nutritional value and sensory experience of health wine.

[0158] 2. Summary of animal experiment results:

[0159] Immunity enhancement: The formula of the present invention significantly increased the white blood cell count and IgG and IgM levels of rats, especially in the high-dose group, the white blood cell count of the present invention reached 7.5×10^9 / L, which was significantly higher than the existing formula, especially in the case of large-dose drinking, the renal function of rats was better. Compared with the existing health wine formula, the formula of the present invention is more effective in reducing urea nitrogen and creatinine content, indicating that it is more helpful to nourish and protect kidney function.

[0160] Dehumidifying effect: By detecting the sodium ion (Na+) and potassium ion (K+) contents in rats, the sodium ion content of rats in the health wine group of the present invention was relatively low, while the potassium ion content was relatively high, especially in the high-dose group, K+ reached 5.0mEq / L, indicating that the formula has a better dehumidifying effect, helps to maintain electrolyte balance in the body, and helps to eliminate excess water in the body.

[0161] Antioxidant capacity: The SOD and GSH-Px levels of rats in the health wine group of the present invention were significantly higher than those in the existing health wine group, and the MDA level was significantly reduced. In the high-dose group, the SOD level reached 130U / mgprotein, and the MDA level was reduced to 5.5nmol / mgprotein, indicating that the health wine of the present invention has a stronger antioxidant capacity, can effectively reduce the damage of oxidative stress to cells in the body, and delay the aging process.

[0162] Summary of experimental results:

[0163] 1. Formulation and process:

[0164] The formula of the present invention has a higher concentration of medicinal ingredients and better flavor stability than the existing health wine formula by introducing advanced processes such as double fermentation, ultrasonic treatment, and vacuum concentration. The fermentation time is shortened, the wine body is more mellow, and the total sugar content and alcohol content are moderate.

[0165] Advanced technology has improved the extraction efficiency of effective ingredients in medicinal materials, significantly enhancing the nutritional value and functionality of health wine.

[0166] 2. Animal experiments:

[0167] Immunity enhancement: The health wine of the present invention is significantly better than the existing formula in enhancing the immunity of rats, and can more effectively increase the white blood cell count and immunoglobulin level, and enhance the body's defense ability.

[0168] Renal function protection: The rat renal function test shows that the health wine of the present invention can significantly reduce the levels of urea nitrogen and creatinine, has a good nourishing and protective effect on the kidneys, and is suitable for kidney-tonifying health care.

[0169] Dehumidifying effect: By regulating electrolytes, the health wine of the present invention can better help rats expel moisture from their bodies, showing a stronger dehumidifying effect.

[0170] Antioxidant capacity: The antioxidant capacity is significantly enhanced, which can effectively reduce the damage of free radicals to the body and delay the aging process, which is especially important in health wine products.

[0171] Experimental conclusion:

[0172] Through experimental comparison, the spleen-dispelling dampness-nourishing yin-tonifying kidney yam health wine of the present invention has obvious advantages over existing health wines in terms of formula design and preparation process, and is not only superior in flavor and extraction efficiency of medicinal ingredients, but also has stronger effects in improving immunity, protecting kidney function, dispelling dampness and anti-oxidation ability, etc. The experimental results further confirm the significant advantages of the health wine of the present invention in health care function and quality.

[0173] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A yam health wine for removing dampness from the spleen, nourishing yin and tonifying the kidney, characterized in that: By weight percentage, it includes the following components: The main fermented components are 15%-35%, including 20%-25% yam and 10%-15% glutinous rice; Medicinal ingredients 20%-40%, including ginseng 2%-8%, wolfberry 3%-10%, red dates 5%-12%, polygonatum 3%-8%, ganoderma lucidum 1%-5%, tangerine peel 1%-4%; Flavoring ingredients 1%-10%, including honey 2%-5%; The medicinal material components are soaked in high-proof liquor with an ethanol content of 40%-60%.

2. The spleen-dispelling dampness-nourishing yin-tonifying kidney yam health wine according to claim 1, characterized in that: The yam is fresh yam or dried yam, which is sliced ​​after being dried and then added into high-proof liquor together with other medicinal components for soaking for 15 to 45 days.

3. The spleen-dispelling dampness-nourishing yin-tonifying kidney yam health wine according to claim 1, characterized in that: The glutinous rice is washed and soaked for 120-180 minutes before use, and then steamed. After cooling to room temperature, distiller's yeast is added for fermentation. The fermentation time is 7-10 days, and the fermentation temperature is controlled at 20-30°C.

4. The spleen-dispelling dampness-nourishing yin-tonifying kidney yam health wine according to claim 1, characterized in that: The ginseng, wolfberry, red dates, polygonatum, ganoderma lucidum and tangerine peel are washed and sliced, and then soaked in high-proof liquor together with yam for 30-45 days.

5. A preparation process of a spleen-dispelling dampness-nourishing yin-tonifying kidney yam health wine, according to any one of claims 1-4, characterized in that: The following steps are involved: S1. Wash and soak glutinous rice for 2-3 hours, steam and cool to room temperature, and add wine yeast for fermentation; S2, adding Chinese yam, ginseng, wolfberry, red dates, polygonatum, ganoderma lucidum, and dried orange peel in proportion to 40%-60% ethanol content of high-proof liquor, and soaking for 15 days to 45 days; S3, mixing the fermented glutinous rice wine with the medicinal material soaking liquid for secondary fermentation, the fermentation time is 15 days to 30 days, and the fermentation temperature is controlled at 15° C. to 25° C.; S4. After fermentation is completed, add honey, stir evenly, filter and bottle.

6. The preparation process of the yam health wine for removing dampness from the spleen, nourishing yin and tonifying the kidney according to claim 5, characterized in that: In the step S1, after the glutinous rice is steamed, it is processed through a double fermentation process, firstly performing a first fermentation at a temperature of 20°C-30°C for 7 days, and then performing a second cold fermentation at a temperature of 5°C-10°C for 5 days.

7. The preparation process of the yam health wine for removing dampness from the spleen, nourishing yin and tonifying the kidney according to claim 5, characterized in that: In the step S2, the medicinal material components are subjected to microwave treatment before soaking, the microwave power is 600W-800W, and the treatment time is 5min-10min.

8. The preparation process of the yam health wine for removing dampness from the spleen, nourishing yin and tonifying the kidney according to claim 5, characterized in that: In the step S3, ultrasonic treatment is introduced during the secondary fermentation process, the ultrasonic frequency is 20kHz-40kHz, and the treatment time is 30min-60min.

9. The preparation process of the yam health wine for removing dampness from the spleen, nourishing yin and tonifying the kidney according to claim 5, characterized in that: In the step S4, before adding honey, the fermented wine is subjected to vacuum low-temperature concentration treatment, the temperature is controlled at 40° C.-50° C., and the vacuum degree is -0.08 MPa-0.1 MPa.

10. The preparation process of the yam health wine for removing dampness from the spleen, nourishing yin and tonifying the kidney according to claim 5, characterized in that: The wine after filtration in step S4 is subjected to dynamic oxidation treatment by introducing a pure oxygen flow into the wine, with an oxygen flow rate of 1 L / min-3 L / min and a treatment time of 10 min-20 min.

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