Selenium-enriched ginkgo flavone traditional Chinese medicine health wine and preparation method thereof

Abstract

The invention belongs to the technical field of preparation of health-preserving drinks, and particularly relates to selenium-enriched ginkgo flavone traditional Chinese medicine health-preserving wine and a preparation method of the selenium-enriched ginkgo flavone traditional Chinese medicine health-preserving wine. Comprising the following raw materials in parts by mass: 10 parts of corn kernels, 3-5 parts of mushrooms, 6 parts of oat, 3 parts of soybeans, 3.5-5.5 parts of ginkgo leaves, 2 parts of Chinese dates, 1.5 parts of crystal sugar, 0.8-1.2 parts of honey, 0.8-1.2 parts of fruit juice modified liquid and 1 part of a traditional Chinese medicine extracting solution. According to the selenium-enriched ginkgo flavone traditional Chinese medicine health-preserving wine, corn kernels, mushrooms, oats and soybeans are used as selenium-enriched raw materials, long-chain polysaccharides of the corn kernels, the mushrooms, the oats and the soybeans form a compound, and flavone protection and selenium absorption promotion are achieved in combination with a colloid environment and fruit juice modified liquid; polysaccharide, organic selenium and ginkgo flavone are cooperated, so that the health-care wine is upgraded to target conditioning; through'chemical reaction-slow release conversion ', bitterness is covered, flavor is increased, and health preserving and taste are balanced.

Description

Technical Field

[0001] The invention belongs to the technical field of health-preserving beverage preparation, and in particular relates to a selenium-enriched ginkgo flavonoids traditional Chinese medicine health-preserving wine and a preparation method thereof. Background Art

[0002] With rising health awareness, functional health wines, which combine drinking experience with health benefits, have become a hot research and development topic in the beverage industry. Among them, health wines rich in ginkgo flavonoids, organic selenium, and active ingredients from traditional Chinese medicine are gaining popularity due to their potential antioxidant and immune-modulating effects.

[0003] There are three core pain points in the preparation of health wine in the existing technology: poor stability of effective ingredients: active ingredients such as ginkgo flavonoids are easily degraded due to oxidation and polarity changes in an ethanol environment, and precipitation is easily caused due to intermolecular aggregation, resulting in loss of efficacy and poor product uniformity. Existing stabilization methods mostly rely on a single colloid, which is difficult to cope with the complex environmental changes during long-term storage; insufficient functional synergy: most health wines only achieve "ingredient superposition" by simply mixing functional raw materials, and no synergistic mechanism is formed; the contradiction between palatability and efficacy: in order to retain the active ingredients of traditional Chinese medicine, traditional health wines often have problems such as the bitterness of traditional Chinese medicine and the strong irritation of gingerol; existing improvement methods mostly cover up the flavor by adding large amounts of sugar or essences, which not only affects the health value, but also easily leads to an imbalance in taste, making it difficult to strike a balance between "efficacy retention" and "drinking experience".

[0004] Therefore, how to build a stable and efficient protection system for functional ingredients, achieve synergistic enhancement of functional ingredients, and balance health value and palatability have become technical challenges that need to be urgently solved in the research and development of selenium-rich ginkgo flavonoid health wine. Summary of the Invention

[0005] In view of the defects of the prior art, the present application constructs a multi-dimensional collaborative innovation system: through specific wrapping of ginkgo flavonoids by selenium-rich raw material long-chain polysaccharides to form a "polysaccharide-flavonoid complex", combining the interpenetrating network colloid of oat beta-glucan and wolfberry polysaccharide, cooperating with the chelation of citric acid and organic selenium in the fruit juice modification liquid, the three-stable mechanism of "physical wrapping-chemical chelation-antioxidation" is created, which solves the core problem of flavonoids easy to lose and uneven distribution; through the synergistic complex system of "polysaccharide-selenium-immune cells", the immune activation of wolfberry polysaccharide and mushroom polysaccharide is synergized with the antioxidant capacity of organic selenium, combined with the metabolic regulation function of ginkgo flavonoids, realizing the upgrade from "simple tonifying" to "targeted conditioning", giving consideration to antioxidant, immune enhancement and metabolic regulation multiple values; through the esterification reaction of citric acid and gingerol, the molecular complex of anthocyanin and volatile oil of dried tangerine or orange peel, and the synthesis of flavor esters in the fermentation process, a complex flavor optimization system of "chemical reaction-molecular masking-fermentation flavor enhancement" is constructed, which significantly improves the palatability while retaining the efficacy, and comprehensively solves the technical pain points of poor stability, single efficacy and insufficient palatability of traditional health wine, forming a new technical scheme with both function and experience.

[0006] To achieve the above object, the technical scheme adopted by the present application is a selenium-rich ginkgo flavonoid traditional Chinese medicine health wine, which comprises the following preparation raw materials by mass fraction: corn kernels 10 parts, mushrooms 3-5 parts, oats 6 parts, soybeans 3 parts, ginkgo leaves 3.5-5.5 parts, dates 2 parts, granulated sugar 1.5 parts, honey 0.8-1.2 parts, fruit juice modification liquid 0.8-1.2 parts, and traditional Chinese medicine extract 1 part.

[0007] Further, the preparation method of the fruit juice modification liquid comprises the following steps:

[0008] S1. Take 4-7 parts of pear juice and 2 parts of apple juice and mix them, take 0.15 parts of composite enzyme and add it, heat under the condition of 55℃ for 10min, filter with 0.45μm filter membrane to obtain A liquid, take 1-3 parts of mulberry juice and 2.5 parts of orange juice and heat under the condition of 40℃ for 20min, then add 0.05 parts of β-cyclodextrin to it, add citric acid to adjust the pH range to 4-5, and stir at a speed of 300r / min for 10min, filter with 0.45μm filter membrane to obtain B liquid, take 1 part of sea buckthorn juice and 1.5-2.5 parts of blueberry juice, heat under the condition of 50℃, take 0.06 parts of tea polyphenol and add it, stir at a speed of 300r / min for 10min, filter with 0.45μm filter membrane to obtain C liquid;

[0009] In step S1, a composite enzyme is added to the pear juice and apple juice mixture to catalyze the hydrolysis of pectin and cellulose in the pear juice and apple juice into galacturonic acid or glucose at 55° C., thereby reducing the viscosity of the juice and improving the fluidity of the juice;

[0010] The specific reactions are as follows:

[0011] Pectin (α-galacturonic acid) + n H2O n HOOC-(CHOH)4-CHO (galacturonic acid);

[0012] Cellulose (glucose polymer) + n H2O n HOCH2-(CHOH)4-CHO(glucose).

[0013] S2. Liquid A obtained in step S1 was added to liquid B obtained in step S1, and stirred at a speed of 500 r / min for 15 min. Then, liquid C obtained in step S1 was added thereto, and stirring was continued at a speed of 500 r / min for 15 min to obtain a composite juice;

[0014] S3. Add 0.25 parts of sodium citrate to the composite juice obtained in step S2, heat at 50°C for 30 minutes to obtain a modified liquid, then let it stand at a low temperature of 4°C for 24 hours, sterilize at 70°C for 20 minutes, and filter using a 0.45 μm filter membrane to obtain a juice modified liquid.

[0015] Furthermore, the complex enzyme described in step S1 is composed of the following materials in a mass ratio: pectinase: cellulase = 0.7:0.3, and the pH range is 4-5.

[0016] Furthermore, the preparation method of the Chinese medicine extract comprises the following steps:

[0017] W1. Weigh 4.5 to 6.5 parts of Astragalus, 3 parts of Chinese yam, 2 to 4 parts of Poria and 1 to 3 parts of dried tangerine peel and add 400 parts of purified water, reflux at 95 ° C for 3h, filter using a 0.45μm filter membrane to obtain a first extract;

[0018] W2. Weigh 5 to 8 parts of wolfberry and 0.5 to 0.8 parts of ginger and add them to the first extract obtained in step W1, add 100 parts of 45% edible ethanol, heat at 50 ° C for 1.5h, filter using a 0.45 μm filter membrane to obtain a second extract;

[0019] W3. Add citric acid to the second extract obtained in step W2 to adjust the pH range to 4-4.5, then add 0.08 parts of pectinase, heat at 45°C for 1.5 hours, inactivate the enzyme at 80°C for 3 minutes, filter using a 0.45 μm filter membrane, and then concentrate to 1 / 3 at 65°C to obtain a Chinese medicine extract.

[0020] The present invention also provides a method for preparing selenium-enriched ginkgo flavonoids traditional Chinese medicine health-preserving wine, comprising the following steps:

[0021] Y1. Weigh 10 parts corn kernels, crush them, and sieve them through a 40-mesh screen; 3-5 parts dried mushrooms, crush them, and sieve them through a 60-mesh screen; grind 6 parts oats into a powder; soak 3 parts soybeans in 10 parts purified water for 12 hours, then grind them into a slurry. Mix the four ingredients to obtain a pretreated raw material, add the pretreated raw material to 30 parts purified water, heat at 50°C for 1 hour, and stir at 500 rpm. Filter through a 0.45 μm filter membrane to obtain a selenium-enriched solution.

[0022] Y2. Weigh 3.5~5.5 parts of ginkgo leaves and add them to 30 parts of alcohol solution. Ultrasonicate at a frequency of 40 kHz for 30 minutes and filter with a 0.45 μm filter membrane to obtain a ginkgo flavonoid solution. Add the selenium-enriched solution obtained in step Y1 to the obtained ginkgo flavonoid solution and stir at a speed of 500 r / min for 20 minutes. Let it stand at 25 ° C for 6 hours to obtain a mixed selenone solution.

[0023] Y3. Weigh 2 parts of jujube and add 20 parts of pure water, cook at 80 ° C for 30min, filter using a 0.45μm filter membrane to obtain jujube juice, weigh 1.5 parts of rock sugar and 0.8~1.2 parts of honey and add the resulting jujube juice, and concentrate to 1 / 2 at a temperature of 60 ° C to obtain a composite stock solution;

[0024] Y4. 0.05 parts of a stabilizer were added to the mixed selenone solution obtained in step Y2, stirred at a speed of 500 r / min for 20 min, 0.8 to 1.2 parts of the modified juice solution were weighed and added thereto, stirring was continued at a speed of 500 r / min, citric acid was added to adjust the pH range to 4-5 to obtain a chelated colloidal solution;

[0025] In the above Y4 process, the juice modification liquid is added, wherein citric acid ((HOOC-CH2C(OH)(COOH)-CH2COOH)) and selenocysteine ​​((H2N-CH(CH2SeH)-COOH)) in the mixed selenone solution are formed through coordination bonds to form a stable citric acid-selenocysteine ​​chelate. The specific reaction is as follows:

[0026] HOOC-CH2C(OH)(COOH)-CH2COOH + H2N-CH (CH2SeH)-COOH [HOOC-CH2C(OH)(COO - )-CH2COO - ]·[H2N-CH(CH2Se - )-COO - ];

[0027] Y5. Weigh 1 part of the Chinese herbal extract, 0.01 parts of licorice flavonoids and the composite stock solution obtained in step Y3 and add them to the chelated colloid solution obtained in step Y4, stir at a speed of 500 r / min for 30 minutes, weigh 200-400 parts of pure grain wine and add them, brew for 45 days at a temperature of 15 ° C, stir once every 5 days (500 r / min, each time for 5 minutes), then centrifuge at a speed of 4000 r / min for 20 minutes, and then filter through a 0.22 μm filter membrane to obtain a selenium-rich ginkgo flavonoids Chinese herbal health wine;

[0028] The carboxyl groups in the citric acid in the juice modification liquid react with the hydroxyl groups in the gingerol in the ginger in the Chinese medicine extract to form ginger citrate, which improves the overall taste.

[0029] Citric acid-COOH + gingerol-OH → citric acid-COO-gingerol + H2O.

[0030] Furthermore, the stabilizer described in step Y4 is composed of the following materials in mass percentage: oat β-glucan solution: wolfberry polysaccharide solution = 50:50, the mass concentration of the oat β-glucan solution is 1%, the mass concentration of the wolfberry polysaccharide solution is 1%, and the acid is citric acid.

[0031] The beneficial effects achieved by the present invention are:

[0032] The selenium-rich ginkgo flavonoids Chinese herbal health wine prepared in this application uses corn kernels, mushrooms, oats, and soybeans as selenium-rich raw materials. It is rich in long-chain polysaccharides that specifically encapsulate ginkgo flavonoids to form a "polysaccharide-flavonoid complex". Combined with the interpenetrating network colloid of oat β-glucan and wolfberry polysaccharide, a physical barrier is constructed to block the degradation of flavonoids by ethanol; at the same time, with the help of the chelation effect of citric acid and organic selenium in the juice modification liquid, the oxidation of flavonoids induced by metal ions is inhibited at the chemical level, achieving the triple stability of "physical encapsulation-chemical chelation-antioxidation".

[0033] The selenium-rich ginkgo flavonoids Chinese herbal health wine prepared in this application uses wolfberry polysaccharides to activate immune cells and mushroom polysaccharides to enhance the activity of immune cells. The two together with the organic selenium in the selenium-rich raw materials form a synergistic compound of "polysaccharide-selenium-immune cells". Selenium reduces damage to immune cells by enhancing their antioxidant capacity, and polysaccharides provide energy for immune cells, thereby improving the immune regulation effect. At the same time, ginkgo flavonoids complement each other in regulating metabolism, allowing the health wine to be upgraded from "simple nourishment" to "targeted conditioning", taking into account the multiple values ​​of antioxidant, immune enhancement and metabolic regulation.

[0034] The selenium-rich ginkgo flavonoids Chinese herbal health wine prepared in this application generates low-irritation ginger citrate ester through the esterification reaction of citric acid and gingerol, and combines the molecular complexation of anthocyanins and tangerine peel volatile oil to mask the bitterness. At the same time, the fermentation process is used to promote the synthesis of flavor esters, which significantly improves the palatability while retaining the efficacy, solving the pain point of traditional health wine "outstanding efficacy but poor palatability", and achieving a balance between health value and drinking experience. BRIEF DESCRIPTION OF THE DRAWINGS

[0035] Figure 1 This is a diagram showing the preparation method of selenium-enriched ginkgo flavonoids traditional Chinese medicine health wine;

[0036] Figure 2 This is a schematic diagram of the flavonoid stabilization process proposed in the present invention;

[0037] Figure 3 TEM images of the chelated colloidal solution obtained without adding the mixed selenone solution and the chelated colloidal solution obtained with the composite mixed selenone solution in Example 2;

[0038] Figure 4 FT-IR test images of the chelated colloid liquid obtained without adding citric acid and the chelated colloid liquid obtained in Example 2;

[0039] Figure 5 This is a data chart of the total amount of organic selenium and flavonoids in selenium-enriched ginkgo flavonoids traditional Chinese medicine health wine;

[0040] Figure 6 This is a data chart of ginkgolic acid in selenium-enriched ginkgo flavonoids traditional Chinese medicine health wine;

[0041] Figure 7 This is a data chart of the DPPH scavenging rate of selenium-enriched ginkgo flavonoids traditional Chinese medicine health wine.

[0042] The accompanying drawings are used to provide further understanding of the present invention and constitute a part of the specification. They are used to explain the present invention together with the embodiments of the present invention and do not constitute a limitation of the present invention. DETAILED DESCRIPTION

[0043] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments; based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0044] Unless otherwise defined, all technical and scientific terms used herein have the same meanings as those familiar to those skilled in the art. Furthermore, any methods and materials similar or equivalent to those described herein can be applied to the present invention. The preferred embodiments and materials described herein are for illustrative purposes only and are not intended to limit the scope of this application.

[0045] The preparation methods and related tests in the following examples are referenced to Figure 1-Figure 7 Unless otherwise specified, all methods are conventional; the materials used in the following embodiments, unless otherwise specified, are in parts by mass, and the composite enzyme is composed of the following materials in the following mass ratio: pectinase: cellulase = 0.7:0.3, and the pure grain wine used is sorghum wine with an alcohol content of 35% vol.

[0046] Example 1: A selenium-enriched ginkgo flavonoids traditional Chinese medicine health wine, comprising the following raw materials in parts by weight: 10 parts of corn kernels, 3 parts of mushrooms, 6 parts of oats, 3 parts of soybeans, 3.5 parts of ginkgo leaves, 2 parts of jujubes, 1.5 parts of crystal sugar, 0.8 parts of honey, 0.8 parts of juice modification liquid, and 1 part of traditional Chinese medicine extract;

[0047] The preparation method of the juice modified liquid comprises the following steps:

[0048] S1. Weigh 4 parts of pear juice and 2 parts of apple juice, mix them, weigh 0.15 parts of complex enzyme, add them, heat them at 55°C for 10 minutes, and filter them through a 0.45 μm filter membrane to obtain liquid A. Weigh 1 part of mulberry juice and 2.5 parts of orange juice, heat them at 40°C for 20 minutes, then add 0.05 parts of β-cyclodextrin, add citric acid to adjust the pH to 4, stir them at 300 r / min for 10 minutes, and filter them through a 0.45 μm filter membrane to obtain liquid B. Weigh 1 part of sea buckthorn juice and 1.5 parts of blueberry juice, heat them at 50°C, weigh 0.06 parts of tea polyphenols, add them, stir them at 300 r / min for 10 minutes, and filter them through a 0.45 μm filter membrane to obtain liquid C.

[0049] S2. Add the A liquid obtained in step S1 into the B liquid obtained in step S1, and stir at a speed of 500 r / min for 15 min, then add the C liquid obtained in step S1 into it, and continue to stir at a speed of 500 r / min for 15 min, to obtain a compound juice;

[0050] S3. Add 0.25 parts of sodium citrate into the compound juice obtained in step S2, heat at a temperature of 50℃ for 30 min to obtain a modified liquid, then stand at a low temperature of 4℃ for 24 h, sterilize at a temperature of 70℃ for 20 min, and filter using a filter membrane with a pore size of 0.45 μm to obtain a juice modified liquid.

[0051] The preparation method of the traditional Chinese medicine extract liquid comprises the following steps:

[0052] W1. Add 4.5 parts of Huangqi, 3 parts of Shanyao, 1 part of Fuling and 1 part of Chenpi into 400 parts of pure water, and reflux at a temperature of 95℃ for 3 h, and filter using a filter membrane with a pore size of 0.45 μm to obtain a first extract liquid;

[0053] W2. Add 5 parts of Gouqi and 0.5 parts of Shengjiang into the first extract liquid obtained in step W1, and add 100 parts of edible ethanol with a concentration of 45% into it, heat at a temperature of 50℃ for 1.5 h, and filter using a filter membrane with a pore size of 0.45 μm to obtain a second extract liquid;

[0054] W3. Add citric acid into the second extract liquid obtained in step W2 to adjust the pH to 4, then add 0.08 parts of pectinase, heat at a temperature of 45℃ for 1.5 h, inactivate the enzyme at a temperature of 80℃ for 3 min, filter using a filter membrane with a pore size of 0.45 μm, and concentrate to 1 / 3 at a temperature of 65℃ to obtain a traditional Chinese medicine extract liquid;

[0055] The embodiment also provides a preparation method of a selenium-rich ginkgo flavone traditional Chinese medicine health wine, which comprises the following steps:

[0056] Y1. Grind 10 parts of corn kernels, sieve using a 40-mesh screen, grind 3 parts of fungus, sieve using a 60-mesh screen, grind 6 parts of oat into powder, soak 3 parts of soybeans in 10 parts of pure water for 12 h, then grind into a slurry, and mix the above four materials to obtain pretreated raw materials, add the pretreated raw materials into 30 parts of pure water, heat at a temperature of 50℃ for 1 h while stirring at a speed of 500 r / min, and filter using a filter membrane with a pore size of 0.45 μm to obtain a selenium-rich liquid;

[0057] Y2. Weigh 3.5 parts of ginkgo leaves and add them to 30 parts of alcohol solution. Ultrasonicate at a frequency of 40 kHz for 30 minutes and filter with a 0.45 μm filter membrane to obtain a ginkgo flavonoid solution. Add the selenium-enriched solution obtained in step Y1 to the obtained ginkgo flavonoid solution and stir at a speed of 500 r / min for 20 minutes. Let it stand at 25 ° C for 6 hours to obtain a mixed selenium ketone solution.

[0058] Y3 weighed 2 parts of jujube were added to 20 parts of pure water, boiled at 80 ℃ for 30min, filtered using a 0.45μm filter membrane to obtain jujube juice, weighed 1.5 parts of rock sugar and 0. parts of honey were added to the obtained jujube juice, concentrated to 1 / 2 at a temperature of 60 ℃ to obtain a composite solution;

[0059] Y4. 0.05 parts of a stabilizer were added to the mixed selenone solution obtained in step Y2, wherein the stabilizer was composed of the following materials in mass percentage: oat β-glucan solution: wolfberry polysaccharide solution = 50:50, the mass concentration of the oat β-glucan solution was 1%, the mass concentration of the wolfberry polysaccharide solution was 1%, and the mixture was stirred at a speed of 500 r / min for 20 min. 0.8 parts of the juice-modified liquid were weighed and added thereto, and stirring was continued at a speed of 500 r / min. Citric acid was added to adjust the pH to 4 to obtain a chelated colloidal solution.

[0060] Y5. Weigh 1 part of Chinese medicine extract, 0.01 part of glycyrrhizic flavonoids and the composite stock solution obtained in step Y3, add them to the chelated colloid solution obtained in step Y4, stir at a speed of 500 r / min for 30 minutes, weigh 200 parts of pure grain wine and add them thereto, brew at a temperature of 15°C for 45 days, stir once every 5 days (500 r / min, each time for 5 minutes), then treat at a centrifugal speed of 4000 r / min for 20 minutes, and then filter through a 0.22μm filter membrane to obtain selenium-rich ginkgo flavonoids Chinese medicine health wine.

[0061] Example 2: A selenium-enriched ginkgo flavonoids traditional Chinese medicine health wine, comprising the following raw materials in parts by weight: 10 parts of corn kernels, 4 parts of mushrooms, 6 parts of oats, 3 parts of soybeans, 4.5 parts of ginkgo leaves, 2 parts of jujubes, 1.5 parts of crystal sugar, 1 part of honey, 1 part of juice modification liquid, and 1 part of traditional Chinese medicine extract;

[0062] The preparation method of the juice modified liquid comprises the following steps:

[0063] S1. Take 5.5 parts of pear juice and 2 parts of apple juice to mix, take 0.15 parts of compound enzyme to add, heat under the condition of 55℃ for 10 min, filter with 0.45 μm filter membrane to obtain A liquid, take 2 parts of mulberry juice and 2.5 parts of orange juice to heat under the condition of 40℃ for 20 min, then add 0.05 parts of β-cyclodextrin, add citric acid to adjust pH to 4.5, stir at 300 r / min for 10 min, filter with 0.45 μm filter membrane to obtain B liquid, take 1 part of sea buckthorn juice and 2 parts of blueberry juice to heat under the condition of 50℃, take 0.06 parts of tea polyphenol to add, stir at 300 r / min for 10 min, filter with 0.45 μm filter membrane to obtain C liquid;

[0064] S2. Add the A liquid obtained in step S1 to the B liquid obtained in step S1, stir at 500 r / min for 15 min, then add the C liquid obtained in step S1, continue to stir at 500 r / min for 15 min to obtain a compound juice;

[0065] S3. Add 0.25 parts of sodium citrate to the compound juice obtained in step S2, heat under the condition of 50℃ for 30 min to obtain a modified liquid, then stand under the condition of low temperature 4℃ for 24 h, sterilize under the condition of 70℃ for 20 min, filter with 0.45 μm filter membrane to obtain a juice modified liquid.

[0066] The preparation method of the traditional Chinese medicine extract liquid comprises the following steps:

[0067] W1. Take 5.5 parts of astragalus, 3 parts of Chinese yam, 3 parts of poria cocos and 2 parts of dried tangerine or orange peel and add them to 400 parts of pure water, reflux under the condition of 95℃ for 3 h, filter with 0.45 μm filter membrane to obtain a first extract liquid;

[0068] W2. Take 6.5 parts of medlar and 0.65 parts of raw ginger and add them to the first extract liquid obtained in step W1, add 100 parts of edible ethanol with a concentration of 45% to it, heat under the condition of 50℃ for 1.5 h, filter with 0.45 μm filter membrane to obtain a second extract liquid;

[0069] W3. Add citric acid to the second extract liquid obtained in step W2 to adjust pH to 4.3, then add 0.08 parts of pectinase, heat under the condition of 45℃ for 1.5 h, inactivate the enzyme under the condition of 80℃ for 3 min, filter with 0.45 μm filter membrane, concentrate to 1 / 3 under the condition of 65℃ to obtain a traditional Chinese medicine extract liquid;

[0070] This embodiment also provides a method for preparing selenium-enriched ginkgo flavonoids traditional Chinese medicine health wine, comprising the following steps:

[0071] Y1. Weigh 10 parts of corn kernels, crush them, and sieve them through a 40-mesh screen; 4 parts of dried mushrooms, crush them, and sieve them through a 60-mesh screen; 6 parts of oats, grind them into powder; 3 parts of soybeans, soak them in 10 parts of purified water for 12 hours, and then grind them into a slurry. The four ingredients were mixed to obtain a pretreated raw material, which was added to 30 parts of purified water, heated at 50°C for 1 hour, stirred at 500 rpm, and filtered through a 0.45 μm filter membrane to obtain a selenium-enriched solution.

[0072] Y2. Weigh 4.5 parts of ginkgo leaves and add them to 30 parts of alcohol solution. Ultrasonicate at a frequency of 40 kHz for 30 minutes and filter with a 0.45 μm filter membrane to obtain a ginkgo flavonoid solution. Add the selenium-enriched solution obtained in step Y1 to the obtained ginkgo flavonoid solution and stir at a speed of 500 r / min for 20 minutes. Let it stand at 25 ° C for 6 hours to obtain a mixed selenium ketone solution.

[0073] Y3 weighed 2 parts of jujube were added to 20 parts of pure water, boiled at 80 ℃ for 30min, filtered using a 0.45μm filter membrane to obtain jujube juice, weighed 1.5 parts of rock sugar and 1 part of honey were added to the obtained jujube juice, concentrated to 1 / 2 at a temperature of 60 ℃ to obtain a composite stock solution;

[0074] Y4. Add 0.05 parts of stabilizer to the mixed selenone solution obtained in step Y2, wherein the stabilizer is composed of the following materials in mass percentage: oat β-glucan solution: wolfberry polysaccharide solution = 50:50, the mass concentration of oat β-glucan solution is 1%, the mass concentration of the wolfberry polysaccharide solution is 1%, and the mixture is stirred at a speed of 500 r / min for 20 min. 1 part of the juice-modified liquid is weighed and added thereto, and stirring is continued at a speed of 500 r / min. Citric acid is added to adjust the pH to 4.5 to obtain a chelated colloidal solution;

[0075] Y5. Weigh 1 part of Chinese medicine extract, 0.01 part of glycyrrhizic flavonoids and the composite stock solution obtained in step Y3, add them to the chelated colloid solution obtained in step Y4, stir at a speed of 500 r / min for 30 minutes, weigh 300 parts of pure grain wine and add them thereto, brew at a temperature of 15°C for 45 days, stir once every 5 days (500 r / min, each time for 5 minutes), then treat at a centrifugal speed of 4000 r / min for 20 minutes, and then filter through a 0.22μm filter membrane to obtain selenium-rich ginkgo flavonoids Chinese medicine health wine.

[0076] Example 3: A selenium-enriched ginkgo flavonoids Chinese medicine health wine, comprising the following raw materials in parts by weight: 10 parts of corn kernels, 5 parts of mushrooms, 6 parts of oats, 3 parts of soybeans, 5.5 parts of ginkgo leaves, 2 parts of jujubes, 1.5 parts of crystal sugar, 1.2 parts of honey, 1.2 parts of juice modification liquid, and 1 part of Chinese medicine extract;

[0077] The preparation method of the juice modification liquid comprises the following steps:

[0078] S1. Weigh 7 parts of pear juice and 2 parts of apple juice, mix them, weigh 0.15 parts of complex enzyme, add them, heat them at 55°C for 10 minutes, and filter them through a 0.45 μm filter membrane to obtain liquid A. Weigh 1-3 parts of mulberry juice and 2.5 parts of orange juice, heat them at 40°C for 20 minutes, then add 0.05 parts of β-cyclodextrin, adjust the pH to 5 by adding citric acid, stir them at 300 r / min for 10 minutes, and filter them through a 0.45 μm filter membrane to obtain liquid B. Weigh 1 part of sea buckthorn juice and 2.5 parts of blueberry juice, heat them at 50°C, weigh 0.06 parts of tea polyphenols, add them, stir them at 300 r / min for 10 minutes, and filter them through a 0.45 μm filter membrane to obtain liquid C.

[0079] S2. Liquid A obtained in step S1 was added to liquid B obtained in step S1, and stirred at a speed of 500 r / min for 15 min. Then, liquid C obtained in step S1 was added thereto, and stirring was continued at a speed of 500 r / min for 15 min to obtain a composite juice;

[0080] S3. Add 0.25 parts of sodium citrate to the composite juice obtained in step S2, heat at 50°C for 30 minutes to obtain a modified liquid, then let it stand at a low temperature of 4°C for 24 hours, sterilize at 70°C for 20 minutes, and filter using a 0.45 μm filter membrane to obtain a juice modified liquid.

[0081] The preparation method of the Chinese medicine extract comprises the following steps:

[0082] W1. Weigh 6.5 parts of Astragalus, 3 parts of Chinese Yam, 4 parts of Poria and 3 parts of Tangerine Peel and add 400 parts of purified water, reflux at 95 ° C for 3h, filter using a 0.45μm filter membrane to obtain a first extract;

[0083] W2. Weigh 8 parts of wolfberry and 0.8 parts of ginger and add the first extract obtained in step W1, add 100 parts of 45% edible ethanol, heat at a temperature of 50 ° C for 1.5h, filter using a 0.45μm filter membrane to obtain a second extract;

[0084] W3. To the second extract obtained in step W2, citric acid was added to adjust the pH to 4.5, followed by the addition of 0.08 parts of pectinase, and the mixture was heated at 45°C for 1.5 h, inactivated at 80°C for 3 min, filtered through a 0.45 μm filter membrane, and concentrated to 1 / 3 at 65°C to obtain a Chinese medicine extract;

[0085] This embodiment also provides a method for preparing selenium-enriched ginkgo flavonoids traditional Chinese medicine health wine, comprising the following steps:

[0086] Y1. Weigh 10 parts of corn kernels, crush them, and sieve them through a 40-mesh screen; 5 parts of dried mushrooms, crush them, and sieve them through a 60-mesh screen; 6 parts of oats, grind them into powder; 3 parts of soybeans, soak them in 10 parts of purified water for 12 hours, and then grind them into a slurry. The four ingredients were mixed to obtain a pretreated raw material. The pretreated raw material was added to 30 parts of purified water, heated at 50°C for 1 hour, and stirred at 500 rpm. The mixture was filtered through a 0.45 μm filter membrane to obtain a selenium-enriched solution.

[0087] Y2. Weigh 5.5 parts of ginkgo leaves and add them to 30 parts of alcohol solution. Ultrasonicate at a frequency of 40 kHz for 30 minutes and filter with a 0.45 μm filter membrane to obtain a ginkgo flavonoid solution. Add the selenium-enriched solution obtained in step Y1 to the obtained ginkgo flavonoid solution and stir at a speed of 500 r / min for 20 minutes. Let it stand at 25 ° C for 6 hours to obtain a mixed selenium ketone solution.

[0088] Y3 weighed 2 parts of jujube were added to 20 parts of pure water, boiled at 80 ℃ for 30min, filtered using a 0.45μm filter membrane to obtain jujube juice, weighed 1.5 parts of rock sugar 1.2 parts of honey were added to the obtained jujube juice, concentrated to 1 / 2 at a temperature of 60 ℃ to obtain a composite stock solution;

[0089] Y4. 0.05 parts of a stabilizer were added to the mixed selenone solution obtained in step Y2. The stabilizer was composed of the following materials in mass percentage: oat β-glucan solution: wolfberry polysaccharide solution = 50:50, the mass concentration of the oat β-glucan solution was 1%, the mass concentration of the wolfberry polysaccharide solution was 1%, and the mixture was stirred at a speed of 500 r / min for 20 min. 1.2 parts of the juice-modified liquid were weighed and added thereto, and stirring was continued at a speed of 500 r / min. Citric acid was added to adjust the pH to 5 to obtain a chelated colloidal solution.

[0090] Y5. Weigh 1 part of Chinese medicine extract, 0.01 part of glycyrrhizic flavonoids and the composite stock solution obtained in step Y3, add them to the chelated colloid solution obtained in step Y4, stir at a speed of 500 r / min for 30 minutes, weigh 400 parts of pure grain wine and add them thereto, brew for 45 days at a temperature of 15°C, stir once every 5 days (500 r / min, 5 minutes each time), then treat at a centrifugal speed of 4000 r / min for 20 minutes, and then filter through a 0.22μm filter membrane to obtain selenium-rich ginkgo flavonoids Chinese medicine health wine.

[0091] Comparative Example:

[0092] The difference between Comparative Example 1 and Example 2 is that no selenium-rich solution is added in step Y2, and the rest is the same as Example 2;

[0093] The difference between Comparative Example 2 and Example 2 is that the mixed selenone solution in step Y4 is replaced with a selenium-rich solution, and the rest is the same as Example 2;

[0094] The difference between Comparative Example 3 and Example 2 is that no stabilizer is added in step Y4, and the rest is the same as Example 2;

[0095] The difference between Comparative Example 4 and Example 2 is that no juice modifying liquid is added in step Y4, and the rest is the same as Example 2;

[0096] The difference between Comparative Example 5 and Example 2 is that no Chinese medicine extract is added in step Y5, and the rest is the same as Example 2;

[0097] The difference between Comparative Example 6 and Example 2 is that no fruit juice modification liquid is added in step Y4 and no traditional Chinese medicine extract is added in step Y5. The rest is the same as Example 2.

[0098] The following analysis was further conducted on the prepared selenium-rich ginkgo flavonoids traditional Chinese medicine health wine. Figure 2 This is a simplified diagram of the flavonoid stabilization process. By physically encapsulating the flavonoids with long-chain polysaccharides in selenium-rich compounds, the oxidation of ethanol is reduced. At the same time, a stable selenium chelate is formed through a chelation reaction to achieve flavonoid stabilization. Figure 3 (a) is the test image of the chelated colloidal liquid obtained under the condition of no mixed selenone solution under TEM. It can be seen that the overall dispersion of the colloidal material is good, and no other corresponding materials are detected under this condition. Figure 3 (b) After the composite mixed selenoketone solution, it can be seen that the selenoketone solution has better dispersion in the chelated colloid solution, and no aggregation occurs; Figure 4 The photoelectron spectrum test diagram of the chelated colloid liquid obtained without adding citric acid and the chelated colloid liquid. It can be seen from the test that the 500-600cm -1A new chemical bond Se-O bond is formed at the wavenumber position of , which is consistent with the typical range of the coordination bond between selenium atom and carboxyl oxygen (400-600cm -1 ), confirming that citric acid and selenocysteine ​​are bonded; at the same time, at 1700-1750cm -1 The C=O bond at the wavenumber position shifted toward a lower wavenumber position with the addition of the mixed selenone solution, forming a new chemical bond COO-. In addition, a new C=O bond appeared in the chelated colloid solution to which the mixed selenone solution was added, and this bond corresponded to an ester chemical bond, confirming that citric acid and gingerol underwent an esterification reaction. -1 The wavenumber position corresponds to the Se-H chemical bond. With the addition of the mixed selenoketone solution, the characteristic peak of the Se-H chemical bond weakened significantly, indicating that the selenium-hydrogen bond broke and participated in the coordination reaction. The formation of the above-mentioned new chemical bonds (such as Se-O bonds, coordinated COO⁻ bonds and ester-related bonds) and the significant weakening of the characteristic peak of the Se-H chemical bond jointly confirmed that selenium participated in the coordination and formed a stable chelate, thereby constructing a new chemical structure in the system. This series of changes indicates that the selenium component in the mixed selenoketone solution and the ligand in the chelating colloid solution have successfully coordinated, further verifying the occurrence of the coordination reaction and the formation of the coordination structure. Figure 5 The data graph of the total amount of organic selenium and brass content of the selenium-rich ginkgo flavonoids traditional Chinese medicine health-preserving wine prepared in the embodiment and the comparative example, wherein the specific test conditions for the total amount of organic selenium are as follows: 1 mL of the prepared selenium-rich ginkgo flavonoids traditional Chinese medicine health-preserving wine is weighed and added to 15 mL of ultrapure water and 10 mL of chromatographic methanol, and ultrasonicated in a 37°C water bath for 45 min, mobile phase: 2% (v / v) methanol with diammonium citrate buffer to adjust the pH to 5.5, flow rate: 1.0 mL / min, injection volume: 50 μL, reference standard: GB5009.93-2017, it can be seen from the test results that the total amount of organic selenium in the selenium-rich ginkgo flavonoids traditional Chinese medicine health-preserving wine prepared in the embodiment is higher than the total amount of the comparative example, indicating that the preparation method of the embodiment is more conducive to the stable presence of organic selenium. At the same time, the precipitation amount of flavonoids was tested. The specific test conditions are as follows: ultraviolet spectrophotometry was used for testing, 3 mL of the rich Selenium ginkgo flavonoids traditional Chinese medicine health wine, to which 300 μL of a 0.5 mol / L AlCl3 solution was added, and the mixture was reacted in the dark for 5 minutes. The absorbance was then detected at a peak position of 510 nm. The test results showed that the flavonoid content of the embodiment as a whole was higher than that of the comparative example. At the same time, as the conditions of the comparative example changed, the flavonoid content decreased as a whole, indicating that some flavonoids were decomposed under the environmental conditions of the comparative example. The ginkgo acid content of the prepared selenium-rich ginkgo flavonoids traditional Chinese medicine health wine was tested, specifically as follows: Figure 6As shown in FIG, the test conditions for ginkgolic acid are as follows: 3 mL of selenium-rich ginkgo flavonoids traditional Chinese medicine health wine is added with 150 μL of 0.1 mol / L FeCl3 solution, and the mixture is allowed to react in the dark for 10 minutes. The mixture is then tested by ultraviolet spectrophotometry. The test results show that the ginkgolic acid content is lower than the standard value (10 ppm ≤, reference standard: GB / T 30433-2013) as a whole, indicating that the prepared selenium-rich ginkgo flavonoids traditional Chinese medicine health wine meets food safety requirements. The antioxidant activity of the prepared selenium-rich ginkgo flavonoids traditional Chinese medicine health wine is also tested, and the specific DPPH scavenging rate test results are shown in FIG. Figure 7 As shown, 1 mL of selenium-rich ginkgo flavonoids traditional Chinese medicine health wine was taken, 1 mL of deionized water was added thereto, and a DPPH solution with a concentration of 0.1 mmol / L was added thereto. The obtained system was shaken, reacted in the dark for 30 minutes, and tested by ultraviolet spectrophotometry. The test results show that the DPPH scavenging rate of the selenium-rich ginkgo flavonoids traditional Chinese medicine health wine prepared in the embodiment reached 80%, which was much higher than the scavenging rate of the comparative example, indicating that it has a high antioxidant capacity.

[0099] Table 1 shows the test results of parameters such as colony count of the prepared selenium-enriched ginkgo flavonoids traditional Chinese medicine health wine:

[0100]

[0101] As can be seen from Table 1, the overall colony count of the prepared selenium-rich ginkgo flavonoids traditional Chinese medicine health-preserving wine is lower than the standard value for food safety (≤1000 CFU / mL), and heavy metals were detected in the prepared selenium-rich ginkgo flavonoids traditional Chinese medicine health-preserving wine. The overall alcohol content of the prepared selenium-rich ginkgo flavonoids traditional Chinese medicine health-preserving wine is 35-40%vol. The actual toxicity was tested on mice. 18 healthy SPF-level mice (half female-A and half male-B) were selected, two in each group, usually weighing 18-22g. They were adaptively fed for 3 days, and 0.2mL of selenium-rich ginkgo flavonoids traditional Chinese medicine health-preserving wine was measured and administered to the selected mice by oral gavage. After that, the mice were fed normally and observed for 14 consecutive days. No mice died after 14 days, indicating that the prepared selenium-rich ginkgo flavonoids traditional Chinese medicine health-preserving wine meets the safety requirements of food.

[0102] Table 2 shows the statistical results of the colony counts of the prepared selenium-enriched ginkgo flavonoids traditional Chinese medicine health wines:

[0103]

[0104] As can be seen from Table 2, 18 drinking subjects aged 28-35 years who have a drinking habit and will not have allergic reactions were selected for this test. The overall scores of appearance, color and aroma of the selenium-rich ginkgo flavonoids Chinese herbal health-preserving wine prepared in the example were higher than those of the comparative example. The first 6 subjects were divided into three groups to drink the selenium-rich ginkgo flavonoids Chinese herbal health-preserving wine prepared in the example, and all gave higher scores. The acidity of the prepared selenium-rich ginkgo flavonoids Chinese herbal health-preserving wine was tested, and it can be seen that the acidity of the example is significantly lower than that of the comparative example.

[0105] Obviously, the above comparative examples and embodiments are only a part of the comparative examples and embodiments of the present invention, and they and the comparative examples and embodiments based on such references are all within the scope of protection of this invention.

[0106] While 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 these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

[0107] The present invention and its embodiments are described above. Such description is not restrictive. The drawings show only one embodiment of the present invention, and actual applications are not limited thereto. In short, if a person skilled in the art is inspired by the above, and does not deviate from the purpose of the present invention, any method and embodiment similar to the technical solution without creative design shall fall within the scope of protection of the present invention.

Claims

1. A selenium-enriched ginkgo flavonoids traditional Chinese medicine health wine, characterized in that: The preparation comprises the following raw materials in parts by weight: 10 parts of corn kernels, 3-5 parts of mushrooms, 6 parts of oats, 3 parts of soybeans, 3.5-5.5 parts of ginkgo leaves, 2 parts of jujubes, 1.5 parts of crystal sugar, 0.8-1.2 parts of honey, 0.8-1.2 parts of juice modification liquid, and 1 part of traditional Chinese medicine extract; The juice modification liquid comprises the following materials in a mass ratio: pear juice, apple juice, mulberry juice, orange juice, blueberry juice and sea buckthorn juice = 4-7:2:1-3:2.5:1.5-2.5:1; The Chinese medicine extract comprises the following materials in the following mass ratios: wolfberry, astragalus, yam, poria, tangerine peel and ginger = 5-8:4.5-6.5:3:2-4:1-3:0.5-0.8; The method for preparing the juice modified liquid comprises the following steps: S1. Weigh pear juice and apple juice, mix them, add complex enzyme, heat, and filter to obtain liquid A. Weigh mulberry juice and orange juice, heat them, add β-cyclodextrin, and adjust the pH to obtain liquid B. Weigh sea buckthorn juice and blueberry juice, heat them, and add tea polyphenols to obtain liquid C. S2. Add liquid A to liquid B, stir, add liquid C, stir, and obtain a compound juice; S3. Add sodium citrate to the composite juice, heat to obtain a modified solution, sterilize, and filter to obtain a juice modified solution.

2. A selenium-rich ginkgo flavonoids traditional Chinese medicine health wine according to claim 1, characterized in that: The complex enzyme described in step S1 is composed of materials in the following mass ratio: pectinase: cellulase = 0.7:0.3, and the pH range is 4-5.

3. A selenium-enriched ginkgo flavonoids traditional Chinese medicine health wine according to claim 1, characterized in that: The preparation method of the traditional Chinese medicine extract comprises the following steps: W1. Weigh astragalus, yam, Poria cocos and tangerine peel and add water, reflux, filter, and obtain a first extract; W2 weighed wolfberry and ginger were added to the first extract, ethanol was added, heated, and filtered to obtain a second extract; W3. Add acid to the second extract to adjust the pH, add enzyme, filter, and concentrate to obtain a Chinese medicine extract.

4. A selenium-enriched ginkgo flavonoids traditional Chinese medicine health wine according to claim 3, characterized in that: The acid described in step W3 is citric acid, the pH range is 4-4.5, and the enzyme is pectinase.

5. A method for preparing a selenium-enriched ginkgo flavonoids traditional Chinese medicine health wine according to any one of claims 1 to 4, characterized in that: The steps include: Y1 weighed corn kernels, mushrooms, oats and soybeans pretreated to obtain pretreated raw materials, the pretreated raw materials were added to water, heated, filtered to obtain a selenium-rich solution; Y2. Weigh ginkgo leaves and add them to the alcohol solution, sonicate, and filter to obtain a ginkgo flavonoid solution. Add the selenium-rich solution to the ginkgo flavonoid solution, stir, and allow to stand to obtain a mixed selenium-ketone solution. Y3 weighed jujubes were added to water, boiled to obtain jujube juice, weighed rock sugar and honey were added to the jujube juice, concentrated to obtain a composite solution; Y4. Add a stabilizer to the mixed selenone solution, stir, weigh the juice-modified solution, add stirring, add acid to adjust the pH, and obtain a chelated colloidal solution; Y5. Weigh the Chinese medicine extract, licorice flavonoids and the composite stock solution, add them into the chelated colloid liquid, stir, add pure grain wine, brew, and obtain selenium-rich ginkgo flavonoids Chinese medicine health wine.

6. The method for preparing a selenium-enriched ginkgo flavonoids traditional Chinese medicine health wine according to claim 5, characterized in that: The stabilizer described in step Y4 is composed of the following materials in mass percentage: oat β-glucan solution: wolfberry polysaccharide solution = 50:50, the mass concentration of the oat β-glucan solution is 1%, the mass concentration of the wolfberry polysaccharide solution is 1%, and the acid is citric acid.

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