Cistanche deserticola and mulberry health care purple wine and preparation process thereof

Abstract

The invention discloses a cistanche deserticola and mulberry health care purple wine and a preparation process thereof, and relates to the field of health care wines.The cistanche deserticola and mulberry health care purple wine is prepared from the following raw materials in percentage: 100% of mulberry juice, 0.05% of bamboo leaf flavonoid and 0.05%-0.1% of cistanche deserticola. The alcoholic strength of the purple wine is 8-13% vol; according to the cistanche deserticola and mulberry health-preserving health-care purple wine and the preparation process thereof, the cistanche deserticola is subjected to microwave drying and cell crushing to 60-80 meshes for physical wall breaking treatment, so that the problem of solvent permeation barrier caused by a cistanche deserticola cell wall lignin barrier is solved, and the dissolution capacity of echinacoside is improved; the problem of turbidity of the wine body is solved through the gradient filtering precision of the three-stage membrane; the obtained desert cistanche and mulberry health-preserving health-care purple wine combines the kidney-tonifying, yang-supporting, intestine-moistening and bowel-relaxing effects of desert cistanche and the yin-nourishing, blood-enriching, body-fluid-generating and dryness-moistening effects of mulberry, and has multiple effects of tonifying kidney and yang, nourishing yin and blood, moistening bowel-relaxing, enhancing immunity, delaying senescence, protecting heart and blood vessels, improving sleep and the like.

Description

Technical Field

[0001] The invention relates to health-care wine technology, in particular to a Cistanche and mulberry health-care purple wine and a preparation process thereof. Background Art

[0002] Cistanche deserticola, scientifically known as Cistanche deserticola, is the dried fleshy stem of the plant Cistanche deserticola or Cistanche tubulosa, a member of the Orobanchaceae family. Primarily grown in arid regions such as Inner Mongolia, Xinjiang, and Gansu, it is known as the "desert ginseng" and a precious herb used in traditional Chinese medicine to tonify the kidneys and enhance yang. It boasts kidney-tonifying and yang-boosting properties, alleviating symptoms of kidney yang deficiency such as soreness and weakness in the waist and knees, chills and cold limbs, impotence, and premature ejaculation. This is due to its alkaloids and amino acids, which enhance protein metabolism and warm the kidney yang. Furthermore, Cistanche deserticola is rich in dietary fiber, which promotes intestinal motility and alleviates constipation caused by dry bowels, such as dry stools and difficulty defecating. Furthermore, it can improve premature graying of hair, dizziness, and lack of energy caused by insufficient essence and blood, thus benefiting essence and blood. The antioxidants in Cistanche deserticola also boost immunity, help fight fatigue, and delay aging.

[0003] Mulberries, also known as mulberry fruit and mulberry dates, are the mature fruit of the mulberry tree. They ripen from April to June each year, are purple-red or dark purple, and have a sweet and sour flavor. Mulberries are not only delicious but also rich in various nutrients, including vitamins, minerals, amino acids, and antioxidants like anthocyanins. They nourish yin and blood, promote fluid production, and relieve dryness. They are often used to treat symptoms such as liver and kidney yin deficiency, dizziness, tinnitus, palpitations, and insomnia. Furthermore, the antioxidants in mulberries, such as anthocyanins, help fight free radicals, slow aging, and protect cardiovascular health.

[0004] Although mulberries are rich in thermosensitive anthocyanin active substances, the catechol groups in their chemical structure are extremely susceptible to ring-opening degradation and polymerization reactions under high temperature, oxidation and light conditions, resulting in color fading and attenuation of antioxidant activity; and the phenylethanoid glycosides in Cistanche deserticola, such as echinacoside and verbascoside, have strong polarity and are wrapped by cell walls. The traditional water decoction extraction process has technical bottlenecks such as poor solvent permeability, degradation of thermally unstable components, and a target component transfer rate of less than 30%. Currently, the mulberry wine on the market generally adopts a high-temperature fermentation process of 60-80℃. Although it can shorten the production cycle, continuous heat treatment will induce anthocyanin isomerization and changes in the structure of flavonoids, resulting in an active ingredient retention rate of less than 50%; the traditional water extraction method of Cistanche deserticola not only has low efficiency in extracting phenylethanoid glycosides, but also simultaneously loses synergistic components such as polysaccharides and oligosaccharides, which restricts the full expression of its kidney-tonifying and essence-invigorating effect. Summary of the Invention

[0005] The purpose of the present invention is to provide a Cistanche and mulberry health-care purple wine and a preparation process thereof, so as to solve the above-mentioned deficiencies in the prior art.

[0006] In order to achieve the above object, the present invention provides the following technical solution: a Cistanche and mulberry health-care purple wine, comprising the following raw materials in percentages:

[0007] Mulberry juice 100%, bamboo leaf flavonoids 0.05% and Cistanche deserticola 0.05%-0.1%;

[0008] The alcohol content of the purple wine is 8% to 13% vol.

[0009] Furthermore, the pH value of the mulberry juice is 3.5-4.0, the vitamin C content is ≥25 mg / 100 g, and the mass ratio of phenylethanoid glycoside to polysaccharide in the Cistanche deserticola is 1:1.5-1:2.5.

[0010] A preparation process of a Cistanche and mulberry health-care purple wine is applicable to the above-mentioned Cistanche and mulberry health-care purple wine. The preparation process of the Cistanche and mulberry health-care purple wine is used to prepare the Cistanche and mulberry health-care purple wine, and is characterized by comprising the following steps:

[0011] S1, select mature mulberries, press the weight ratio of mulberries to water 1:3, put them into an ultrasonic cleaning machine, then add 0.5 kg of food-grade flour and 0.1 kg of salt, wash at a frequency of 40 kHz for 10 minutes, drain the water of the mulberries after washing to obtain clean mulberries, add the clean mulberries to a double-screw low-temperature juicer, squeeze the juice at 20 r / min at a temperature of 10-15 ° C to obtain mulberry pulp, and filter the mulberry pulp through a 100-mesh sieve to obtain mulberry juice;

[0012] S2, the Cistanche deserticola was sliced ​​into 2-4 cm using a medicinal material slicer, and the sliced ​​Cistanche deserticola was dried at a drying temperature of 60-70°C for 15-20 minutes in a microwave dryer with a frequency of 2450 MHz and a power of 10 kW to a moisture content of ≤8%. The Cistanche deserticola powder was crushed to 60-80 mesh using a pulverizer to obtain Cistanche deserticola powder, which was added to a high-speed shear flash extractor according to a weight ratio of Cistanche deserticola powder to water of 1:8-10, and extracted for 2 minutes at a speed of 18000-22000 r / min. This extraction operation was repeated twice, and the two extracts were combined and filtered to obtain an aqueous extract and a filter residue;

[0013] The filter residue was mixed with 60% to 70% ethanol at a weight ratio of 1:8-10, and the mixture was put back into the high-speed shear flash extractor at a speed of 18,000-22,000 r / min for 2 minutes. The extraction operation was repeated twice, and the two extracts were combined and filtered to obtain an alcohol extract.

[0014] The aqueous extract and the alcohol extract were combined and mixed, and the mixture was added to a vacuum rotary evaporator and concentrated at a vacuum degree of 50-70 kPa and a temperature of 40-50° C. to a relative density of 1.15-1.25 measured at 25° C. to obtain a Cistanche deserticola extract;

[0015] S3, adding the mulberry juice in S1 and the Cistanche deserticola extract in S2 in order according to percentage into a mixing tank with a stirring paddle, stirring at a speed of 30-60 r / min for 10 minutes, slowly adding bamboo leaf flavonoids, and continuing to stir for 20 minutes until the mixture is evenly mixed to obtain a mixed wine base;

[0016] S4, adding the mixed wine base in S3 to a food-grade stainless steel wine storage tank with a temperature-controlled interlayer, and soaking it in a sealed, dark-proof container at 20-25° C. for 35-40 days to obtain a matured wine with a dark purple-red body;

[0017] S5. Pre-filter the mature wine obtained in S4 through a polypropylene filter element with a pore size of 5 μm at a pressure of 0.1-0.3 MPa and a flow rate of 200 L / h. Fine-filter the pre-filtered mature wine through a ceramic membrane filter element with a pore size of 1 μm at a pressure of 0.2-0.4 MPa and a flow rate of 200 L / h. Filter the finely filtered mature wine through a polyethersulfone filter membrane with a pore size of 0.45 μm to obtain clarified wine. Fill the clarified wine into brown glass bottles through a fully automatic nitrogen-filled filling machine to obtain Cistanche deserticola and mulberry health-care purple wine with an alcohol content of 8% to 13% vol.

[0018] Furthermore, the yield of the mulberry juice obtained by low-temperature squeezing in S1 is ≥70%.

[0019] Furthermore, the filtration of the matured wine in S5 is performed at a temperature of ≤30°C.

[0020] Compared with the prior art, the present invention provides a Cistanche and mulberry health-care purple wine and its preparation process, which solves the color change problem caused by anthocyanin isomerization and polymerization by controlling the temperature of 20-25°C in the dark and ≤30°C in gradient filtration, and obtains a deep purple-red wine after aging.

[0021] By microwave drying and crushing the cells to 60-80 mesh for physical wall breaking, the solvent penetration barrier caused by the lignin barrier in the cell wall of Cistanche deserticola was solved, and the dissolution capacity of echinacoside was improved.

[0022] The problem of incomplete extraction with a single solvent due to the polarity difference of phenylethanoid glycosides was solved by using a two-phase flash extraction method of water extraction plus alcohol extraction.

[0023] By prioritizing water extraction, the precipitation loss problem of Cistanche polysaccharide in the alcohol extraction process is solved;

[0024] Solve the problem of low juice yield by optimizing the double-helix low-temperature juicing process parameters;

[0025] The turbidity problem of wine can be solved through the gradient filtration accuracy of the three-stage membrane;

[0026] The obtained Cistanche and mulberry health-care purple wine combines the kidney-tonifying and yang-enhancing, intestinal-moistening and laxative effects of Cistanche with the yin-nourishing and blood-tonifying, and body fluid-generating and moistening effects of mulberry. It has multiple effects such as tonifying the kidney and strengthening yang, nourishing yin and blood, moistening the intestine and laxative effects, enhancing immunity, delaying aging, protecting cardiovascular system, and improving sleep. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] In order to more clearly illustrate the embodiments of the present application or the technical solutions in the prior art, the following briefly introduces the drawings required for use in the embodiments. Obviously, the drawings described below are only some embodiments described in the present invention. For ordinary technicians in this field, other drawings can also be obtained based on these drawings.

[0028] Figure 1 This is a flow chart of the preparation process of the Cistanche and mulberry health-care purple wine provided by an embodiment of the present invention. DETAILED DESCRIPTION

[0029] In order to enable those skilled in the art to better understand the technical solution of the present invention, the present invention will be further described in detail below with reference to the accompanying drawings.

[0030] Example 1:

[0031] A Cistanche and mulberry health-care purple wine comprises the following raw materials in percentage:

[0032] Mulberry juice 100%, bamboo leaf flavonoids 0.05% and Cistanche deserticola 0.05%-0.1%;

[0033] The alcohol content of purple wine is 8% to 13% vol.

[0034] The pH value of mulberry juice is 3.5-4.0, the vitamin C content is ≥25 mg / 100 g, and the mass ratio of phenylethanoid glycoside to polysaccharide in Cistanche deserticola is 1:1.5-1:2.5.

[0035] Example 2:

[0036] See also Figure 1 This embodiment provides a technical solution based on the first embodiment: a preparation process of a Cistanche and mulberry health-care purple wine. The preparation process of the Cistanche and mulberry health-care purple wine is used to prepare the Cistanche and mulberry health-care purple wine, comprising the following steps:

[0037] S1, select mature mulberries, press the weight ratio of mulberries to water 1:3, put them into an ultrasonic cleaning machine, then add 0.5 kg of food-grade flour and 0.1 kg of salt, wash at a frequency of 40 kHz for 10 minutes, drain the water of the mulberries after washing to obtain clean mulberries, add the clean mulberries to a double-screw low-temperature juicer, squeeze the juice at 20 r / min at a temperature of 10-15 ° C to obtain mulberry pulp, and filter the mulberry pulp through a 100-mesh sieve to obtain mulberry juice;

[0038] S2, the Cistanche deserticola was sliced ​​into 2-4 cm using a medicinal material slicer, and the sliced ​​Cistanche deserticola was dried at a drying temperature of 60-70°C for 15-20 minutes in a microwave dryer with a frequency of 2450 MHz and a power of 10 kW to a moisture content of ≤8%. The Cistanche deserticola powder was crushed to 60-80 mesh using a pulverizer to obtain Cistanche deserticola powder, which was added to a high-speed shear flash extractor according to a weight ratio of Cistanche deserticola powder to water of 1:8-10, and extracted for 2 minutes at a speed of 18000-22000 r / min. This extraction operation was repeated twice, and the two extracts were combined and filtered to obtain an aqueous extract and a filter residue;

[0039] The filter residue was mixed with 60% to 70% ethanol at a weight ratio of 1:8-10, and the mixture was put back into the high-speed shear flash extractor at a speed of 18,000-22,000 r / min for 2 minutes. The extraction operation was repeated twice, and the two extracts were combined and filtered to obtain an alcohol extract.

[0040] The aqueous extract and the alcohol extract were combined and mixed, and the mixture was added to a vacuum rotary evaporator and concentrated at a vacuum degree of 50-70 kPa and a temperature of 40-50° C. to a relative density of 1.15-1.25 measured at 25° C. to obtain a Cistanche deserticola extract;

[0041] S3, adding the mulberry juice in S1 and the Cistanche deserticola extract in S2 in order according to percentage into a mixing tank with a stirring paddle, stirring at a speed of 30-60 r / min for 10 minutes, slowly adding bamboo leaf flavonoids, and continuing to stir for 20 minutes until the mixture is evenly mixed to obtain a mixed wine base;

[0042] S4, adding the mixed wine base in S3 to a food-grade stainless steel wine storage tank with a temperature-controlled interlayer, and soaking it in a sealed, dark-proof container at 20-25° C. for 35-40 days to obtain a matured wine with a dark purple-red body;

[0043] S5. Pre-filter the mature wine obtained in S4 through a polypropylene filter element with a pore size of 5 μm at a pressure of 0.1-0.3 MPa and a flow rate of 200 L / h. Fine-filter the pre-filtered mature wine through a ceramic membrane filter element with a pore size of 1 μm at a pressure of 0.2-0.4 MPa and a flow rate of 200 L / h. Filter the finely filtered mature wine through a polyethersulfone filter membrane with a pore size of 0.45 μm to obtain clarified wine. Fill the clarified wine into brown glass bottles through a fully automatic nitrogen-filled filling machine to obtain Cistanche deserticola and mulberry health-care purple wine with an alcohol content of 8% to 13% vol.

[0044] The yield of the mulberry juice obtained by low-temperature squeezing in S1 is ≥70%.

[0045] The filtration of the matured wine in S5 is carried out at a temperature of ≤30°C.

[0046] The above description is merely illustrative of certain exemplary embodiments of the present invention. It goes without saying that those skilled in the art will be able to modify the described embodiments in various ways without departing from the spirit and scope of the present invention. Therefore, the above drawings and description are illustrative in nature and should not be construed as limiting the scope of protection of the claims.

Claims

1. A Cistanche and mulberry health-care purple wine, characterized in that: The following percentages of raw materials are included: Mulberry juice 100%, bamboo leaf flavonoids 0.05% and Cistanche deserticola 0.05%-0.1%; The alcohol content of the purple wine is 8% to 13% vol.

2. The Cistanche and mulberry health-care purple wine according to claim 1, characterized in that: The pH value of the mulberry juice is 3.5-4.0, the vitamin C content is ≥25 mg / 100 g, and the mass ratio of phenylethanoid glycoside to polysaccharide in the Cistanche deserticola is 1:1.5-1:2.

5.

3. A preparation process for a Cistanche and mulberry health-care purple wine, suitable for the Cistanche and mulberry health-care purple wine according to any of claims 1 to 2, wherein the preparation process for the Cistanche and mulberry health-care purple wine is used to prepare the Cistanche and mulberry health-care purple wine, characterized in that: The following steps are involved: S1, select mature mulberries, press the weight ratio of mulberries to water 1:3, put them into an ultrasonic cleaning machine, then add 0.5 kg of food-grade flour and 0.1 kg of salt, wash at a frequency of 40 kHz for 10 minutes, drain the water of the mulberries after washing to obtain clean mulberries, add the clean mulberries to a double-screw low-temperature juicer, squeeze the juice at 20 r / min at a temperature of 10-15 ° C to obtain mulberry pulp, and filter the mulberry pulp through a 100-mesh sieve to obtain mulberry juice; S2, the Cistanche deserticola was sliced ​​into 2-4 cm using a medicinal material slicer, and the sliced ​​Cistanche deserticola was dried at a drying temperature of 60-70°C for 15-20 minutes in a microwave dryer with a frequency of 2450 MHz and a power of 10 kW to a moisture content of ≤8%. The Cistanche deserticola powder was crushed to 60-80 mesh using a pulverizer to obtain Cistanche deserticola powder, which was added to a high-speed shear flash extractor according to a weight ratio of Cistanche deserticola powder to water of 1:8-10, and extracted for 2 minutes at a speed of 18000-22000 r / min. This extraction operation was repeated twice, and the two extracts were combined and filtered to obtain an aqueous extract and a filter residue; The filter residue was mixed with 60% to 70% ethanol at a weight ratio of 1:8-10, and the mixture was put back into the high-speed shear flash extractor at a speed of 18,000-22,000 r / min for 2 minutes. The extraction operation was repeated twice, and the two extracts were combined and filtered to obtain an alcohol extract. The aqueous extract and the alcohol extract were combined and mixed, and the mixture was added to a vacuum rotary evaporator and concentrated at a vacuum degree of 50-70 kPa and a temperature of 40-50° C. to a relative density of 1.15-1.25 measured at 25° C. to obtain a Cistanche deserticola extract; S3, adding the mulberry juice in S1 and the Cistanche deserticola extract in S2 in order according to percentage into a mixing tank with a stirring paddle, stirring at a speed of 30-60 r / min for 10 minutes, slowly adding bamboo leaf flavonoids, and continuing to stir for 20 minutes until the mixture is evenly mixed to obtain a mixed wine base; S4, adding the mixed wine base in S3 to a food-grade stainless steel wine storage tank with a temperature-controlled interlayer, and soaking it in a sealed, dark-proof container at 20-25° C. for 35-40 days to obtain a matured wine with a dark purple-red body; S5. Pre-filter the mature wine obtained in S4 through a polypropylene filter element with a pore size of 5 μm at a pressure of 0.1-0.3 MPa and a flow rate of 200 L / h. Fine-filter the pre-filtered mature wine through a ceramic membrane filter element with a pore size of 1 μm at a pressure of 0.2-0.4 MPa and a flow rate of 200 L / h. Filter the finely filtered mature wine through a polyethersulfone filter membrane with a pore size of 0.45 μm to obtain clarified wine. Fill the clarified wine into brown glass bottles through a fully automatic nitrogen-filled filling machine to obtain Cistanche deserticola and mulberry health-care purple wine with an alcohol content of 8% to 13% vol.

4. The preparation process of the Cistanche and mulberry health-care purple wine according to claim 3, characterized in that: The yield of the mulberry juice obtained by low-temperature squeezing in S1 is ≥70%.

5. The preparation process of the Cistanche and mulberry health-care purple wine according to claim 3, characterized in that: The filtration of the aged wine in S5 is performed at a temperature of ≤30°C.

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