American ginseng and radix astragali liqueur for relieving physical fatigue and preparation method of American ginseng and radix astragali liqueur

Abstract

The invention provides American ginseng and radix astragali liqueur for relieving physical fatigue and a preparation method thereof, and relates to the technical field of food. The preparation method comprises the following steps: S1, treating the wine base; s2, preparing a main body extracting solution; s3, preparing an auxiliary extracting solution; and S4, blending. According to the preparation method disclosed by the invention, the wine base for soaking is treated by adopting freezing filtration, the main extracting solution and the auxiliary extracting solution are prepared according to different characteristics of the raw materials, and then a blending process is adopted, so that the taste of the liqueur is ensured while the efficacy of the liqueur is ensured.

Description

Technical Field

[0001] The present invention relates to the field of food technology, and in particular to American ginseng and astragalus wine for relieving physical fatigue and a preparation method thereof. Background Art

[0002] Fatigue is a complex physiological phenomenon characterized by feelings of tiredness and decreased strength after prolonged or intense exercise, leading to a range of physical and mental discomforts, including poor concentration, distraction, and drowsiness. With the accelerating pace of life and increasing competitive pressure, fatigue is becoming a common health issue. Therefore, the research and development of foods with anti-fatigue properties is particularly important.

[0003] American ginseng contains a variety of bioactive ingredients, such as ginsenosides, polysaccharides, phenolic compounds, and proteins, with multiple biological benefits, including anti-fatigue and immune regulation. Astragalus, listed as a top-grade herb in the Shennong Bencao Jing, also has health benefits, such as enhancing the body's capacity and improving immunity. In recent years, the preparation of health wines using American ginseng and astragalus as raw materials has become more common. For example, application / patent number CN202110509552.5 discloses a recipe for American ginseng wine; application / patent number CN201811555429.1 discloses a dendrobium and American ginseng wine and its preparation method; and application / patent number CN202211653652.6 discloses a method for preparing an astragalus health wine. However, traditional health wines, which pursue health benefits, often suffer from dark color or poor taste.

[0004] Traditional health wine production typically involves mixing multiple raw materials in specific proportions before extraction. However, this mixed extraction process has the following drawbacks: First, the colors of the different raw materials overlap after mixing, resulting in an overly dark product, which affects the health wine's appearance. Second, while the health wine's color is controlled, the content of its active ingredients is low, reducing its health benefits. Furthermore, the base liquor currently used in the production of health wines is typically a sauce-flavored, strong-flavored, light-flavored, rice-flavored, or mixed-flavored baijiu. However, traditional baijiu has a complex and distinctive flavor profile, while the raw materials for health wines typically have a unique flavor. The combined flavors of these two further result in a poor taste. Summary of the Invention

[0005] (1) Technical problems solved

[0006] To address the above technical issues, the present invention provides a fatigue-relieving American ginseng and astragalus wine and its preparation method. First, the reduced-alcohol Luzhou-flavor liquor is processed through freeze filtration, which softens the base liquor used for soaking the American ginseng and astragalus wine while retaining certain flavor components. The American ginseng and astragalus wine is then blended with a main extract and auxiliary extracts, resulting in a wine with a slightly yellowish color, a pleasant taste, and a high content of effective ingredients.

[0007] (2) Technical solution

[0008] To achieve the above objectives, the present invention is implemented through the following technical solutions:

[0009] In a first aspect, the present invention provides a method for preparing American ginseng and astragalus wine for relieving physical fatigue, comprising the following steps:

[0010] S1. Processing the base liquor: reducing the volume of Luzhou-flavor liquor to 20-30% vol, freezing it at -10°C to -5°C for 10-20 minutes, and filtering it to obtain the treated base liquor;

[0011] S2. Preparing the main extract: Grinding polygonatum, astragalus root and American ginseng, taking polygonatum, astragalus root and American ginseng, and soaking them in the treated wine base to obtain the main extract;

[0012] S3, preparing auxiliary extracts, the auxiliary extracts comprising a sweet extract, a sour extract, a dark extract, a red extract, and a polygonatum extract; soaking jujube, longan pulp, and momordica grosvenori in the processed wine base to obtain the sweet extract; soaking crushed raspberries in the processed wine base to obtain the sour extract; soaking Cistanche deserticola in the processed wine base to obtain a dark extract; soaking wolfberry and cornus officinalis in the processed wine base to obtain a red extract; soaking polygonatum in the processed wine base to obtain a polygonatum extract;

[0013] S4. Blending: adding the sour extract, sweet extract, dark extract, red extract, and polygonatum extract to the main extract for blending, and then storing and filtering to obtain the American ginseng and astragalus wine for relieving physical fatigue.

[0014] Preferably, in S2, 20-40 g of polygonatum, 20-40 g of astragalus, and 30-50 g of American ginseng are taken and soaked in 800-1500 mL of the treated wine base for 20-40 days to prepare the main extract.

[0015] Preferably, in S3, 50-70 g of jujube, 20-40 g of longan pulp, and 35-55 g of momordica grosvenori are taken and soaked in 300-500 mL of the treated wine base for 20-40 days to obtain a sweet extract.

[0016] Preferably, in S3, 50-70 g of crushed raspberries are taken and soaked in 300-500 mL of the treated wine base for 20-40 days to obtain a sour extract.

[0017] Preferably, in S3, the Cistanche deserticola is crushed, and 30-50 g of Cistanche deserticola is taken and soaked in 300-500 mL of the treated wine base for 20-40 days to obtain a dark extract.

[0018] Preferably, in S3, 50-70 g of wolfberry and 10-30 g of cornus officinalis are taken and soaked in 300-500 mL of the treated wine base for 20-40 days to obtain a red extract.

[0019] Preferably, in S3, 40-60 g of the crushed and cooked polygonatum is taken and soaked in 300-500 mL of the treated wine base for 20-40 days to obtain the polygonatum extract.

[0020] Preferably, in S4, in the main extract, the sour extract is added in an amount of 1.0%-3.0% of the mass of the main extract, the sweet extract is added in an amount of 1.0%-4.0% of the mass of the main extract, the dark extract is added in an amount of 0.1%-1.5% of the mass of the main extract, the red extract is added in an amount of 2.0%-4.0% of the mass of the main extract, and the Polygonatum sibiricum extract is added in an amount of 3.0%-5.0% of the mass of the main extract.

[0021] In a second aspect, the present invention provides an American ginseng and astragalus wine prepared by the preparation method described in the first aspect, wherein the American ginseng and astragalus wine has a saponin content of 600-800 mg / L and a polysaccharide content of 3000-4000 mg / L.

[0022] (3) Beneficial effects

[0023] The present invention provides a ginseng and astragalus wine for relieving physical fatigue and a preparation method thereof. Compared with the prior art, it has the following beneficial effects:

[0024] 1. The preparation method disclosed in the present invention uses freeze filtration to treat the wine base for soaking, which retains some flavor components of traditional liquor while reducing the technical problem of superposition of flavors with the raw materials of dew wine, resulting in poor product taste.

[0025] 2. The preparation method disclosed in the present invention prepares the main extract and the auxiliary extract according to the different characteristics of the raw materials, and then adopts a blending process to ensure the color and taste of the wine.

[0026] 3. The preparation method disclosed in the present invention prepares American ginseng and astragalus wine with a color similar to that of the reference wine sample, but the saponin content is 9.9 times that of the reference wine sample, and the polysaccharide content is 16.2 times that of the reference wine sample. In addition, the prepared American ginseng and astragalus wine has obvious advantages in freshness and aftertaste. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the following briefly introduces the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.

[0028] Figure 1 This is a radar chart showing the effects of different filtration methods on the taste of the base wine.

[0029] Figure 2 The effect of the amount of sweet extract added on the taste of the American ginseng and astragalus wine in this application.

[0030] Figure 3 The effect of the amount of dark extract added on the taste of the American ginseng and astragalus wine in this application.

[0031] Figure 4 The effect of the amount of sour extract added on the taste of the American ginseng and astragalus wine in this application.

[0032] Figure 5 The effect of the amount of red extract added on the taste of the American ginseng and astragalus wine in this application.

[0033] Figure 6 The effect of the amount of polygonatum extract added on the taste of the American ginseng and astragalus wine in this application.

[0034] Figure 7 It is a radar chart of the taste of the American ginseng and astragalus wine prepared in Example 1 and the comparison wine sample.

[0035] Figure 8 These are the test results of the effective ingredients of the American ginseng and astragalus wine prepared in Example 1 and the comparative wine sample.

[0036] Figure 9 This is the anti-fatigue efficacy test result of the American ginseng and astragalus wine prepared in Example 1.

[0037] Among them, ** indicates extremely significant effect (P < 0.01); * indicates significant effect (P < 0.05).

[0038] Figure 10 It is a radar chart of the taste of the wine prepared in Example 1, Comparative Example 1 and Comparative Example 2. DETAILED DESCRIPTION

[0039] To make the objectives, technical solutions, and advantages of the embodiments of the present invention more clear, the technical solutions in the embodiments of the present invention are clearly and completely described. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. All other embodiments obtained by ordinary technicians in this field based on the embodiments of the present invention without making any creative efforts shall fall within the scope of protection of the present invention.

[0040] The embodiments of the present application solve the problem of poor taste of existing health wines by providing an American ginseng and astragalus wine that can relieve physical fatigue and a preparation method thereof.

[0041] The technical solution in the embodiments of the present application is to solve the above technical problems, and the overall idea is as follows:

[0042] The inventors of this application have studied the processing technology of the wine base for soaking, which is as follows:

[0043] 1. The influence of different filtration methods on the taste of the base wine used for soaking

[0044] The 62% vol of traditional Luzhou-flavor liquor was reduced to 30% vol, and the optimal filtration method was studied.

[0045] Activated carbon treatment: add 10g / L activated carbon to low-alcohol wine, let it stand for 30 minutes and then filter;

[0046] Membrane filtration treatment: Use 0.45μm membrane to filter the reduced alcohol liquor;

[0047] Freeze filtration: Freeze at -10°C for 10 min and then filter.

[0048] Comparison of the effects of different filtration methods on the taste of the base wine, the results are shown in Figure 1 .

[0049] Depend on Figure 1 As can be seen, all three filtration methods are somewhat effective in removing unpleasant flavors from the base liquor, but freeze filtration is the most effective. Furthermore, freeze filtration significantly improves the purity and softness of the base liquor. This suggests that freezing the base liquor of Luzhou-flavor baijiu can effectively alleviate the technical problem of flavor fusion with the original baijiu, which can lead to a poor taste.

[0050] 2. The influence of different filtration methods on the flavor components of the base wine used for soaking

[0051] The flavor components in the wine base after treatment with the three filtration methods were determined by gas chromatography, and the results are shown in Table 1.

[0052] Table 1

[0053]

[0054]

[0055]

[0056] As can be seen in Table 1, the total amount of flavor components, acids, esters, aldehydes, and higher alcohols were all reduced after filtration, with freeze filtration being the most effective. The total amount of trace components after freeze filtration was 6537.465 mg / L, a 23.20% reduction compared to the base liquor, and higher alcohols were reduced by 18.98%. Furthermore, freeze filtration was most effective in removing ethyl acetate, ethyl hexanoate, and ethyl butyrate, reducing them by 17.68%, 28.08%, and 21.24%, respectively, compared to the base liquor. Esters are a key contributor to the aroma of baijiu, so freeze filtration reduces the aroma of the base liquor. Considering that traditional baijiu has a rich variety of flavor components and a distinct style, while the raw materials used to produce baijiu often have unique flavors, the combined effect of these two factors can result in a suboptimal baijiu taste. Therefore, freeze filtration of the base liquor is beneficial for improving the body and mouthfeel of American ginseng and astragalus baijiu.

[0057] The inventors of this application also conducted a single-factor experiment on the amount of auxiliary extraction solution added, which specifically included the following:

[0058] 1. Design of auxiliary extraction liquid addition amount

[0059] A sour extract, a sweet extract, a dark extract, a red extract, and a polygonatum extract are prepared separately, and then the sour extract, sweet extract, dark extract, red extract, and polygonatum extract are added to the main extract in sequence for blending. The mixture is then stored and filtered to obtain an American ginseng and astragalus wine for relieving physical fatigue. The added amount of the sour extract is 0.5%, 1.0%, 1.5%, and 2.0% by weight of the main extract, respectively; the added amount of the sweet extract is 2.0%, 3.0%, 4.0%, and 5.0% by weight of the main extract, respectively; the added amount of the dark extract is 0.5%, 1.0%, 1.5%, and 2.0% by weight of the main extract, respectively; the added amount of the red extract is 1.0%, 2.0%, 3.0%, and 4.0% by weight of the main extract, respectively; and the added amount of the polygonatum extract is 2.0%, 3.0%, 4.0%, and 5.0% by weight of the main extract, respectively. The taste of the American ginseng and astragalus wine prepared to relieve physical fatigue was evaluated.

[0060] 2. Sensory evaluation method

[0061] The taste evaluation of the fatigue-relieving American ginseng and astragalus wine was conducted as follows. Ten volunteers with considerable wine-tasting experience and skills were selected to perform sensory evaluation and score the wine. Before and during the evaluation, the volunteers strictly adhered to the rules and regulations for liquor tasting, ensuring the objectiveness of the results. Refer to Table 2 for the sensory evaluation scoring rules.

[0062] Table 2

[0063]

[0064]

[0065] The taste evaluation results of American ginseng and astragalus wines prepared by adding auxiliary extracts in different amounts are shown in Figure 2. Figure 2-6 .

[0066] Depend on Figure 2-6 It can be seen that the flavor of the wine is better when the sweet extract is added at 4.0%, the dark extract at 1.5%, the sour extract at 1.5%, the red extract at 3.0%, and the cooked polygonatum extract at 4.0%. A slightly higher concentration of sweet extract improves the initial taste of the wine and can mask the medicinal flavor. The sour extract should be added at a lower ratio; above a certain level, a noticeable sour taste will be noticeable, damaging the wine's flavor. Dark extract has a stronger bitterness and medicinal aroma, so due to its high content of anti-fatigue ingredients, it should be added in moderation. Red extract has a pleasant aroma and a slightly sweet taste, so increasing its proportion can mask the medicinal flavor and enhance the wine's taste. Polygonatum extract is the main ingredient, so the addition amount should be increased as the color allows.

[0067] Based on the results of the single-factor experiment, the inventors of the present application designed an orthogonal experiment on the amount of auxiliary extractant added. The experimental design is shown in Table 3.

[0068] Table 3

[0069]

[0070] The results of the orthogonal experiment on the amount of auxiliary extraction solution added are shown in Table 4.

[0071] Table 4

[0072]

[0073] The results of the orthogonal experiment range analysis of the amount of auxiliary extraction solution added are shown in Table 5.

[0074] Table 5

[0075]

[0076]

[0077] Note: “-” means there is no data at that level

[0078] Table 5 shows that the optimal combination is 2.0% sour extract, 2.0% sweet extract, 0.5% dark extract, 3.0% red extract, and 4.0% polygonatum extract. Judging by the R values, the influence of extract content on the flavor of the wine is, from greatest to least, dark extract > sweet extract > sour extract > red extract > polygonatum extract. Dark extract has a greater impact on the flavor of the wine. Preliminary analysis suggests this is due to its strong bitterness and overpowering medicinal aroma, which can easily detract from the overall flavor of the wine.

[0079] In order to better understand the above technical solution, the above technical solution will be described in detail below with reference to the accompanying drawings and specific implementation methods.

[0080] Example 1

[0081] This embodiment provides a method for preparing American ginseng and astragalus wine for relieving physical fatigue, comprising the following steps:

[0082] S1. Processing the base liquor: reducing the volume of 62% vol of traditional Luzhou-flavor liquor to 30% vol, freezing it at -10°C for 10 min, and filtering it to obtain the treated base liquor;

[0083] S2. Preparation of the main extract: 30 g of raw sun-dried polygonatum, 30 g of astragalus root from Mongolia, and 40 g of crushed American ginseng were taken and soaked in 1000 mL of treated wine base for 30 days to prepare the main extract.

[0084] S3. Preparation of auxiliary extraction solution

[0085] Sweet extract: Take 60g of jujube, 30g of longan pulp, and 45g of monk fruit, treat them with 400mL of alcohol base and soak them for 30 days to obtain the sweet extract;

[0086] Sour extract: Take 60g of crushed raspberries and soak them in 400mL of treated wine for 30 days to obtain the sour extract;

[0087] Dark extract: Cistanche deserticola is crushed, 40 g of Cistanche deserticola is taken, and treated with 400 mL of alcohol-based solution and soaked for 30 days to obtain a dark extract;

[0088] Red extract: Take 60g of wolfberry and 20g of cornus officinalis, treat them with 400mL of alcohol and soak them for 30 days to obtain the red extract;

[0089] Polygonatum sibiricum extract: Take 50g of crushed and cooked Polygonatum sibiricum, treat it with 400mL of alcohol base and soak it for 30 days to obtain Polygonatum sibiricum extract;

[0090] S4. Blending: adding sour extract, sweet extract, dark extract, red extract and polygonatum extract to the main extract for blending, wherein the amount of sour extract added is 2.0% of the mass of the main extract, the amount of sweet extract added is 2.0% of the mass of the main extract, the amount of dark extract added is 0.5% of the mass of the main extract, the amount of red extract added is 3.0% of the mass of the main extract, and the amount of polygonatum extract added is 4.0% of the mass of the main extract; then storing at room temperature for 10 days, filtering with a 0.22 micron membrane to obtain American ginseng and astragalus wine for relieving physical fatigue.

[0091] We selected some of the more famous health wines on the market for comparison and conducted sensory evaluation. The results are shown in the table below. Figure 7 .Depend on Figure 7 It can be seen that compared with the control wine samples, the prepared American ginseng and astragalus wine has lower scores in harmony and sweetness, but has obvious advantages in freshness and aftertaste, and the overall taste is better.

[0092] The effective components of the prepared American ginseng and astragalus wine were determined as follows:

[0093] Saponin Determination in Health Wine: Sample preparation: Accurately pipette 2.0 mL of liquid sample into a 50 mL volumetric flask, dilute to volume with 70% ethanol, shake well, and set aside. For column pretreatment, accurately measure 2.0 mL of prepared sample and add it to 5 g of activated resin. Shake well and let it sit for 30 minutes. Transfer the loaded resin to the column and add 2 g of anhydrous alumina to the top. Rinse the column with 30 mL of distilled water, discarding the eluate. Elute with 30 mL of 70% ethanol and collect the eluate in an evaporating dish. Finally, evaporate the eluate to dryness in a 60°C water bath. For sample solution determination, first add 0.4 mL of 5% vanillin solution in glacial acetic acid to the evaporating dish and rotate the evaporator to dissolve the residue. Then, add 1.6 mL of perchloric acid, mix thoroughly, and transfer the solution to a 10 mL colorimetric tube. Next, heat the sample in a 70°C water bath for 20 minutes, remove it, and immediately cool it in an ice bath for 2 minutes. Finally, add 5.0 mL of glacial acetic acid, shake thoroughly, and measure the absorbance at 545 nm using a 1 cm cuvette within 30 minutes.

[0094] Determination of Polysaccharides in Health Wine: First, accurately weigh 0.2g to 1.0g of sample to the nearest 0.001g and place it in a 50mL stoppered centrifuge tube. Subsequently, preliminarily wet the sample with 5mL of water, then slowly add 20mL of anhydrous ethanol while vortexing to ensure thorough mixing of the sample and ethanol. Next, place the mixture in an ultrasonic extractor and extract for 30 minutes. After extraction, centrifuge at 4000 rpm for 10 minutes, and discard the supernatant. Any remaining insoluble matter is washed with 10mL of 80% ethanol and centrifuged again. The insoluble matter is then transferred to a round-bottom flask, 30mL of distilled water is added, and ultrasonic extraction is repeated twice for 30 minutes each. After extraction, filter the supernatant and transfer it to a 100mL volumetric flask. Wash the residue two to three times, and transfer the washes to the same volumetric flask. Finally, add distilled water to the volumetric flask to the mark to obtain the sample solution. Measure the absorbance of each test tube at 490 nm using a 1 cm cuvette. For each measurement, pipette 1.00 mL of the sample solution into a 20 mL stoppered test tube and measure its absorbance. Simultaneously, perform a blank test as a control.

[0095] The above method was used to determine the saponins and polysaccharides in the prepared American ginseng and astragalus wine. The results are as follows: Figure 8 .Depend on Figure 8 Compared to the control wine, the American ginseng and astragalus wine contains significantly higher levels of the active ingredients saponins and polysaccharides. The saponin content is 677.5 mg / L, 9.9 times higher than the control wine, and the polysaccharide content is 3732.3 mg / L, 16.2 times higher. Saponins and polysaccharides are key ingredients in health wines. Saponins have significant anti-fatigue effects, while polysaccharides can significantly enhance and improve immune function. American ginseng and astragalus wine is primarily composed of American ginseng, and also contains rich polysaccharides from monk fruit, longan pulp, and jujube.

[0096] The anti-fatigue efficacy of the prepared American ginseng and astragalus wine was evaluated. Specifically, 60 SPF-grade BALBC / C male adult mice were randomly divided into four groups after acclimation for 3 days and subjected to a weighted swimming test. The mice were divided into a distilled water control group, an alcohol-based control group, a market control group, and a sample group, with 15 mice in each group. The distilled water control group was gavaged with distilled water, the alcohol-based control group was gavaged with alcohol-based soaking, the market control group was gavaged with commercially available health wine, and the sample group was gavaged with American ginseng and astragalus wine. The sample sample had an alcohol content of 15% vol (50.0 mL of a 30% vol sample was diluted to 100 mL with distilled water), and the gavage volume was 0.3 mL. The mice were gavaged continuously for 30 days. Twenty-four hours after the last sample administration, the mice were loaded with 5% lead foil and placed in a swimming tank at a depth of 30 cm and a temperature of (25±0.5)°C. The time from the start of the swim to the mice's death was recorded (exhaustion was determined by the mice's inability to float after 8 seconds after submerging their heads and their inability to perform the righting reflex when placed on a flat surface). See the results Figure 9 .Depend on Figure 9 It can be seen that in the weighted swimming experiment of mice, compared with the distilled water control group and the wine-based control group, the weighted swimming time of American ginseng and Astragalus wine had extremely significant differences (P < 0.01), and had significant differences with the market control group (P < 0.05).

[0097] Example 2

[0098] This embodiment provides a method for preparing American ginseng and astragalus wine for relieving physical fatigue, comprising the following steps:

[0099] S1. Processing the base liquor: reducing the volume of 62% vol of traditional Luzhou-flavor liquor to 20% vol, freezing it at -10°C for 10 min, and filtering it to obtain the treated base liquor;

[0100] S2. Preparation of the main extract: 20 g of raw sun-dried polygonatum, 20 g of Mongolian astragalus, and 30 g of crushed American ginseng were taken and soaked in 800 mL of treated wine base for 20 days to prepare the main extract.

[0101] S3. Preparation of auxiliary extraction solution

[0102] Sweet extract: Take 50g of jujube, 20g of longan pulp, and 35g of monk fruit, treat them with 300mL of alcohol base and soak them for 20 days to obtain the sweet extract;

[0103] Sour extract: Take 50g of crushed raspberries and soak them in 300mL of treated wine for 20 days to obtain the sour extract;

[0104] Dark extract: Cistanche deserticola is crushed, 30 g of Cistanche deserticola is taken, and treated with 300 mL of alcohol-based solution and soaked for 20 days to obtain a dark extract;

[0105] Red extract: Take 50g of wolfberry and 10g of cornus officinalis, treat them with 300mL of alcohol and soak them for 20 days to obtain the red extract;

[0106] Polygonatum sibiricum extract: Take 40g of crushed and cooked Polygonatum sibiricum, treat it with 300mL of alcohol base and soak it for 20 days to obtain Polygonatum sibiricum extract;

[0107] S4. Blending: adding sour extract, sweet extract, dark extract, red extract and polygonatum extract to the main extract for blending, wherein the amount of sour extract added is 1.0% of the mass of the main extract, the amount of sweet extract added is 1.0% of the mass of the main extract, the amount of dark extract added is 0.1% of the mass of the main extract, the amount of red extract added is 2.0% of the mass of the main extract, and the amount of polygonatum extract added is 3.0% of the mass of the main extract; then storing at room temperature for 10 days, filtering with a 0.22 micron membrane to obtain American ginseng and astragalus wine for relieving physical fatigue.

[0108] After testing, the prepared American ginseng and astragalus wine had a saponin content of 605.27 mg / L and a polysaccharide content of 3056.23 mg / L. It had obvious advantages in refreshing and aftertaste, and the overall taste was better.

[0109] Example 3

[0110] This embodiment provides a method for preparing American ginseng and astragalus wine for relieving physical fatigue, comprising the following steps:

[0111] S1. Processing the base liquor: reducing the volume of 62% vol of traditional Luzhou-flavor liquor to 30% vol, freezing it at -5°C for 20 minutes, and filtering it to obtain the treated base liquor;

[0112] S2. Preparation of the main extract: 40 g of raw sun-dried polygonatum, 40 g of astragalus root from Mongolia, and 50 g of crushed American ginseng were taken and soaked in 1500 mL of treated wine base for 40 days to prepare the main extract.

[0113] S3. Preparation of auxiliary extraction solution

[0114] Sweet extract: Take 70g of jujube, 40g of longan pulp, and 55g of monk fruit, treat them with 500mL of alcohol base and soak them for 40 days to obtain the sweet extract;

[0115] Sour extract: Take 70g of crushed raspberries and soak them in 500mL of treated wine for 40 days to obtain the sour extract;

[0116] Dark extract: Cistanche deserticola is crushed, 50 g of Cistanche deserticola is taken, and treated with 500 mL of alcohol-based solution and soaked for 40 days to obtain a dark extract;

[0117] Red extract: Take 70g of wolfberry and 30g of cornus officinalis, treat them with 500mL of alcohol and soak them for 40 days to obtain the red extract;

[0118] Polygonatum sibiricum extract: 60 g of crushed and cooked Polygonatum sibiricum was treated with 500 mL of alcohol and soaked for 40 days to obtain the Polygonatum sibiricum extract;

[0119] S4. Blending: adding sour extract, sweet extract, dark extract, red extract and polygonatum extract to the main extract for blending, wherein the amount of sour extract added is 1.5% of the mass of the main extract, the amount of sweet extract added is 4.0% of the mass of the main extract, the amount of dark extract added is 1.5% of the mass of the main extract, the amount of red extract added is 3.0% of the mass of the main extract, and the amount of polygonatum extract added is 4.0% of the mass of the main extract; then storing at room temperature for 10 days, filtering with a 0.22 micron membrane to obtain American ginseng and astragalus wine for relieving physical fatigue.

[0120] After testing, the prepared American ginseng and astragalus wine had a saponin content of 821.56 mg / L and a polysaccharide content of 4045.23 mg / L. It had obvious advantages in refreshing and aftertaste, and the overall taste was better.

[0121] Comparative Example 1

[0122] The difference between this comparative example and Example 1 is that step S3 does not include the preparation of a red extract and step S4 does not include the preparation of a red extract; otherwise, the same as in Example 1.

[0123] Comparative Example 2

[0124] The difference between this comparative example and Example 1 is that step S3 does not include the preparation of a sweet extract and step S4 does not include the sweet extract; otherwise, the same as in Example 1.

[0125] The sensory evaluation test of the wine prepared in Example 1, Comparative Example 1 and Comparative Example 2 was carried out, and the test results are shown in Figure 10 ,Depend on Figure 10 As can be seen, the refreshing and aftertaste of the wine prepared in Comparative Examples 1 and 2 were inferior to those of the wine prepared in Example 1, and the overall taste was poor. The poor taste of the wine prepared in Comparative Examples 1 and 2 indicates that, regardless of whether the red extract or the sweet extract was omitted, the taste of the original formula could not be achieved, indicating that there is a synergistic relationship between the internal ingredients in improving the taste. The above shows that, through a reasonable formula and process, the wine achieves the goal of improving the taste of the wine while ensuring its efficacy.

[0126] It should be noted that, in this document, relational terms such as first and second, etc., are used only to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any actual relationship or order between these entities or operations. Moreover, the terms "comprises," "comprising," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or device comprising a series of elements includes not only those elements, but also other elements not explicitly listed, or elements inherent to such process, method, article, or device. In the absence of further limitations, an element defined by the phrase "comprising a ..." does not exclude the presence of additional identical elements in the process, method, article, or device comprising the element.

[0127] The above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit the same. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or make equivalent replacements for some of the technical features therein. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the various embodiments of the present invention.

[0128] The present invention uses the above-described embodiments to illustrate the detailed process flow of the present invention. However, the present invention is not limited to the above-described detailed process flow, that is, it does not mean that the present invention must rely on the above-described detailed process flow to be implemented. Those skilled in the art should understand that any improvements to the present invention, equivalent replacements of various raw materials in the products of the present invention, addition of auxiliary ingredients, and selection of specific methods, etc., are all within the scope of protection and disclosure of the present invention.

Claims

1. A method for preparing American ginseng and astragalus wine for relieving physical fatigue, characterized in that: The steps include: S1. Processing the base liquor: reducing the volume of Luzhou-flavor liquor to 20-30% vol, freezing it at -10°C to -5°C for 10-20 minutes, and filtering it to obtain the treated base liquor; S2. Preparing a main extract: taking Polygonatum sibiricum, Astragalus membranaceus, and American ginseng, and soaking them in the treated wine base to obtain a main extract; S3, preparing auxiliary extracts, the auxiliary extracts comprising a sweet extract, a sour extract, a dark extract, a red extract, and a polygonatum extract; soaking jujube, longan pulp, and momordica grosvenori in the treated wine base to obtain the sweet extract; soaking raspberry in the treated wine base to obtain the sour extract; soaking Cistanche deserticola in the treated wine base to obtain a dark extract; soaking wolfberry and cornus officinalis in the treated wine base to obtain a red extract; soaking polygonatum in the treated wine base to obtain a polygonatum extract; S4. Blending: adding the sour extract, sweet extract, dark extract, red extract, and polygonatum extract to the main extract for blending, and then storing and filtering to obtain the American ginseng and astragalus wine for relieving physical fatigue.

2. The preparation method according to claim 1, characterized in that In the above S2, 20-40 g of polygonatum, 20-40 g of astragalus, and 30-50 g of American ginseng are taken and soaked in 800-1500 mL of the above treated wine base for 20-40 days to prepare the main extract.

3. The preparation method according to claim 1, characterized in that In S3, 50-70 g of jujube, 20-40 g of longan pulp, and 35-55 g of momordica grosvenori are taken and soaked in 300-500 mL of the treated wine base for 20-40 days to obtain a sweet extract.

4. The preparation method according to claim 1, characterized in that In S3, 50-70 g of raspberries are taken and soaked in 300-500 mL of the treated wine base for 20-40 days to obtain a sour extract.

5. The preparation method according to claim 1, characterized in that In S3, the Cistanche deserticola is crushed, and 30-50 g of the Cistanche deserticola is taken and soaked in 300-500 mL of the treated wine base for 20-40 days to obtain a dark extract.

6. The preparation method according to claim 1, characterized in that In the step S3, 50-70 g of wolfberry fruit and 10-30 g of cornus officinalis are taken and soaked in 300-500 mL of the treated wine base for 20-40 days to obtain a red extract.

7. The preparation method according to claim 1, characterized in that In S3, 40-60 g of the crushed and cooked polygonatum is taken and soaked in 300-500 mL of the treated wine base for 20-40 days to obtain a polygonatum extract.

8. The preparation method according to claim 1, characterized in that In S4, in the main extract, the sour extract is added in an amount of 1.0%-3.0% of the mass of the main extract, the sweet extract is added in an amount of 1.0%-4.0% of the mass of the main extract, the dark extract is added in an amount of 0.1%-1.5% of the mass of the main extract, the red extract is added in an amount of 2.0%-4.0% of the mass of the main extract, and the Polygonatum sibiricum extract is added in an amount of 3.0%-5.0% of the mass of the main extract.

9. A wine made from American ginseng and astragalus root prepared by the method according to any one of claims 1 to 8, characterized in that: The American ginseng and astragalus wine has a saponin content of 600-800 mg / L and a polysaccharide content of 3000-4000 mg / L.

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