Preparation method of functional wine based on radix fici simplicissimae extract

Abstract

The invention relates to a preparation method of functional wine based on a radix fici simplicissimae extract. Selecting high-quality radix fici simplicissimae, washing, drying and crushing into particles; adding the crushed radix fici simplicissimae particles into an ethanol solution, extracting, filtering, and concentrating under reduced pressure to obtain a radix fici simplicissimae extract; the method comprises the following steps: selecting fresh mature blueberries, cleaning, removing stems, juicing, and adding pectinase into blueberry juice for clarification treatment to obtain clarified blueberry juice; mixing the radix fici simplicissimae extract with the clarified blueberry juice, adding white granulated sugar to adjust sweetness, then adding active dry yeast, and fermenting; filtering the fermented fermentation liquor, adding casein peptide grafted modified resin, stirring and adsorbing, and filtering; sterilizing, filling and sealing to obtain the radix fici simplicissimae and blueberry wine. According to the radix fici simplicissimae functional wine prepared by the method, the alcoholic strength meets the wine standard requirement, and meanwhile, the radix fici simplicissimae functional wine contains high-content effective components of radix fici simplicissimae, and has good quality and a health-care function.

Description

Technical Field

[0001] This invention relates to the field of wine preparation technology, and in particular to a method for preparing functional wine based on extracts of *Ficus hirta*. Background Technology

[0002] With increasing health awareness, the demand for beverages with health benefits is growing. Alcohol, as a traditional alcoholic beverage, is favored by consumers for its rich fruity aroma, relatively low alcohol content, and potential health benefits. However, traditional alcoholic beverages often only offer the flavor of the fruit itself and basic nutrients, resulting in a relatively limited range of functions.

[0003] Five-finger peach, the root of the Ficus hirta plant (Moraceae family), is commonly used in traditional Chinese medicine for making soups. It is believed to have benefits such as strengthening the spleen and lungs, promoting qi circulation and removing dampness, and relaxing muscles and tendons. It contains various active ingredients, such as polysaccharides, flavonoids, and coumarins, which contribute to its health benefits. Combining five-finger peach with alcohol to develop functional five-finger peach wines with health benefits not only enriches the variety of alcoholic beverages but also fully utilizes the medicinal value of five-finger peach, satisfying consumers' demand for beverages that combine health and deliciousness.

[0004] Chinese Patent CN102827726A describes a method for brewing high-proof peach wine, comprising the following steps: washing, selecting, crushing, and pitting fresh, ripe peaches, and filtering to obtain peach juice; naturally fermenting the peach juice or fermenting it with yeast to obtain a fermentation liquid; distilling the fermentation liquid to obtain high-proof peach wine with an alcohol content of 50% or higher; and aging the high-proof peach wine in sealed containers to obtain the final product. The fermentation containers are clean earthenware pots, ceramic pots, stainless steel buckets, etc., and the fermentation is carried out at a natural temperature of 20℃-30℃ for 60-90 days. Distillation is then carried out when the sugar content drops below 3 degrees. During distillation, the alcohol content is controlled at four levels: below 50 degrees, 50-55 degrees, 55-60 degrees, and above 60 degrees, and the peach wines are collected at different alcohol levels and stored separately. After a natural aging period of more than 6 months, the wine is ready for market.

[0005] Chinese Patent CN108485864A: Belonging to the field of deep processing of agricultural products, this patent specifically relates to a brewing process for Jiangnan peach wine: After harvesting, peaches undergo ozone cleaning and screening, pitting and crushing, juicing, juice pretreatment, fermentation, and other steps to produce a health-promoting peach wine. The yeast dosage is 0.2-0.4 kg / L of juice, the PMS addition is 45-55 mg / L of juice, the primary fermentation temperature is 16-18℃, the fermentation pH is 3.2-3.8, the fermentation time is 8-14 days, the aging temperature is 2-4℃, and the aging time is 12-16 days.

[0006] Currently, the technology for applying *Ficus hirta* (five-finger peach) to winemaking is still immature. Existing technologies suffer from low extraction rates of active ingredients, poor wine flavor, and poor stability. Therefore, developing a scientific, rational, and efficient method for preparing functional wines based on *Ficus hirta* extract is of significant practical importance. Summary of the Invention

[0007] To address the aforementioned issues, this invention provides a method for preparing a functional wine based on *Ficus hirta* extract, the steps of which are as follows: (all parts and percentages mentioned in this invention are by mass).

[0008] S1 Five-finger Peach Pretreatment: Select 70-100 portions of high-quality five-finger peach, wash, dry, and crush into granules;

[0009] Preparation of S2 extract: Add the crushed five-finger peach granules to 600-800 parts of 50-70wt% ethanol solution for extraction, stirring continuously during the process; after extraction, filter, and concentrate the filtrate under reduced pressure at 40-45℃ to 1 / 3 to 1 / 4 of the original volume to obtain five-finger peach extract.

[0010] S3 Fruit Processing: Select 700-1000 portions of fresh ripe blueberries, wash and remove the stems, then juice them. Add 0.2-1 portions of pectinase to the blueberry juice for clarification. Let it stand for 2-5 hours, then filter to obtain clear blueberry juice.

[0011] S4 Mixing and Blending: Mix 100-200 parts of Five-Finger Peach Extract with 700-1000 parts of Clarified Blueberry Juice, add 100-150 parts of White Sugar to adjust the sweetness, and then add 0.2-0.8 parts of Active Dry Yeast;

[0012] S5 Fermentation: Transfer the mixture to a fermentation tank for fermentation, stirring 1-4 times a day;

[0013] S6 Post-processing: After filtration, the fermentation liquid is mixed with 1-5 parts of casein peptide grafted modified resin and stirred at 80-120 r / min at 22-30℃ for 40-100 minutes. Then, it is passed through a ceramic membrane, sterilized, bottled and sealed to obtain Five-finger Peach Blueberry Wine.

[0014] The casein peptide grafted modified resin has gallic acid molecules grafted onto its surface containing multiple phenolic hydroxyl groups, which can specifically bind to polyphenolic substances in wine through hydrogen bonds.

[0015] Furthermore, the S1 Five-Finger Peach is pulverized into particles with a particle size of 2-6mm.

[0016] Furthermore, the method for preparing a functional wine based on the extract of Prunus pubescens is characterized in that: the S2 extraction temperature is 60-70℃ and the time is 2-3 hours.

[0017] Furthermore, the fermentation temperature of S5 is 18-25℃, and the fermentation time is 7-14 days.

[0018] Furthermore, the S6 sterilization temperature is 60-70℃, and the time is 10-20 minutes.

[0019] Furthermore, the preparation method of the casein peptide grafted modified resin is as follows:

[0020] 1. Raw materials and reagents

[0021] Macroporous carboxylic acid type ion exchange resin: Select D113 type macroporous weak acid cation exchange resin or D152 type macroporous weak acid cation exchange resin (food grade).

[0022] Food-grade casein peptides (molecular weight 2000-5000 Da, amino content ≥8.0 mmol / g);

[0023] Ethanol solution (food grade), glacial acetic acid (food grade), deionized water.

[0024] Furthermore, the preparation method of the casein peptide grafted modified resin is as follows:

[0025] H1. Resin Pretreatment

[0026] Take 100-160 parts of macroporous carboxylic acid type ion exchange resin, soak it in 1000-1600 parts of 5-8% hydrochloric acid solution for 2-3 hours to remove impurities and residual ions; then wash it with deionized water until neutral, and place it in a vacuum dryer at 65-75℃ and a vacuum degree of -0.07 to -0.08 MPa until constant weight, and set it aside for later use.

[0027] H2. Grafting reaction

[0028] The pretreated resin was dispersed in 1000-1600 parts of 30-50% ethanol solution, and 3-7 parts of food-grade casein peptides were added. The mixture was stirred until the peptide chains were fully dissolved. The pH of the system was adjusted to 3.5-4.5 with glacial acetic acid, and the temperature was raised to 50-65℃. The mixture was stirred at 180-220 r / min for 4-6 h. During the reaction, the free amino groups of the casein peptides underwent an amidation reaction with the carboxyl groups on the resin surface to form covalent bonds (-CONH-), thus achieving the grafting of casein peptides.

[0029] H3. Purification and Drying

[0030] After the reaction is complete, the product is washed 2-4 times with 50-60% ethanol solution to remove ungrafted free casein peptides; then washed with deionized water until neutral (pH 6.5-7.5), and placed in a vacuum drying oven to dry for 3-5 hours at 65-75℃ and a vacuum degree of -0.07 to -0.08 MPa to obtain casein peptide grafted modified resin.

[0031] Amide reaction mechanism: The carboxyl groups on the surface of macroporous carboxylic acid ion exchange resin are protonated under acidic conditions to form an active intermediate, which enhances the electrophilicity of the carbonyl carbon; the free amino group (-NH2) in the casein peptide molecule acts as a nucleophile to attack the carbonyl carbon, and a nucleophilic addition-elimination reaction occurs, which eventually forms a stable amide bond (-CONH-), so that the casein peptide is covalently anchored to the resin backbone.

[0032] 4. Technical Effects

[0033] Excellent grafting stability: Through amidation, it is not easily hydrolyzed in the acidic environment of wine and ethanol system, which is significantly higher than that of physical adsorption method, ensuring the stability of the treatment agent in wine processing.

[0034] Enhanced polyphenol binding capacity: The grafted casein peptide chain contains multiple active sites (such as amide groups), which can form stable complexes with polyphenols in wine through hydrogen bonds and hydrophobic interactions, resulting in a free polyphenol retention rate of over 85% and reducing browning substrates.

[0035] Highly effective inhibition of PPO enzyme activity: The side chain amino acid residues of casein peptides (such as histidine and lysine) can form coordination bonds with copper ions in the active center of polyphenol oxidase (PPO). Their spatial structure creates steric hindrance to the enzyme's active site, significantly reducing enzyme activity and preventing obvious browning of the wine after 20 days of storage at 25°C.

[0036] Good process adaptability: The macroporous structure of D113 and D152 resins provides ample space for the binding of casein peptides and polyphenols, improving the processing efficiency by 30% compared to traditional gel resins; moreover, the resins are insoluble in water and ethanol, and can be completely removed by ceramic membrane filtration without residue, without affecting the flavor of the wine or the retention rate of functional components (such as polysaccharides and organic acids). Detailed Implementation

[0037] To further illustrate the technical means and effects adopted by the present invention to achieve the intended purpose, the following detailed description is provided in conjunction with embodiments and comparative examples:

[0038] 1. Alcohol content: kgB 5009.225-2023, tested using an alcohol meter method.

[0039] 2. Flavonoid content: SN / T 4592-2016 - Determination of total flavonoids in exported food

[0040] 3. Browning degree: The prepared wine was stored at 25℃ for 20 days and then sampled for sensory evaluation.

[0041] Example 1

[0042] A method for preparing a functional wine based on *Ficus hirta* extract, comprising the following steps:

[0043] S1 Five-finger Peach Pretreatment: Select 70kg of high-quality five-finger peach, wash, dry, and crush into granules;

[0044] Preparation of S2 extract: The crushed granules of *Ficus hirta* were added to 600 kg of 50 wt% ethanol solution for extraction, with constant stirring during the process; after extraction, the mixture was filtered, and the filtrate was concentrated under reduced pressure at 40 °C to 1 / 3 of its original volume to obtain *Ficus hirta* extract.

[0045] S3 Fruit Processing: Select 700kg of fresh, ripe blueberries, wash and remove the stems, then juice them. Add 0.2kg of pectinase to the blueberry juice for clarification. Let it stand for 2 hours, then filter to obtain clarified blueberry juice.

[0046] S4 Mixing and Blending: Mix 100kg of five-finger peach extract with 700kg of clear blueberry juice, add 100kg of white sugar to adjust the sweetness, and then add 0.2kg of active dry yeast;

[0047] S5 Fermentation: Transfer the mixture to a fermentation tank for fermentation, stirring once a day;

[0048] S6 Post-processing: After filtration, the fermentation liquid is mixed with 1 kg of casein peptide grafted modified resin and stirred at 80 r / min for 40 minutes at 22℃. Then, it is passed through a ceramic membrane, sterilized, bottled, and sealed to obtain Five-Finger Peach Blueberry Wine.

[0049] The casein peptide grafted modified resin has gallic acid molecules grafted onto its surface containing multiple phenolic hydroxyl groups, which can specifically bind to polyphenolic substances in wine through hydrogen bonds.

[0050] The S1 Five-Finger Peach is crushed into particles with a particle size of 2mm.

[0051] The S2 extraction temperature is 60℃ and the time is 2 hours.

[0052] The fermentation temperature of S5 is 18℃, and the fermentation time is 7 days.

[0053] The S6 sterilization temperature is 60-70℃, and the time is 10-20 minutes.

[0054] All figures below are in kg or as a percentage of mass.

[0055] The preparation method of the casein peptide grafted modified resin is as follows:

[0056] 1. Raw materials and reagents

[0057] Macroporous carboxylic acid type ion exchange resin: D113 type macroporous weak acid cation exchange resin (food grade) is selected;

[0058] Food-grade casein peptides (molecular weight 2000 Da, amino content ≥8.0 mmol / g);

[0059] Ethanol solution (food grade), glacial acetic acid (food grade), deionized water.

[0060] Furthermore, the preparation method of the casein peptide grafted modified resin is as follows:

[0061] H1. Resin Pretreatment

[0062] Take 100 kg of macroporous carboxylic acid type ion exchange resin (D113 type), soak it in 1000 kg of 5% hydrochloric acid solution for 2 hours to remove impurities and residual ions; then wash it with deionized water until neutral (pH 6.5), and vacuum dry it to constant weight at 65℃ and vacuum degree -0.07 MPa for later use.

[0063] H2. Grafting reaction

[0064] The pretreated resin was dispersed in 1000 kg of 30% ethanol solution, and 3 kg of food-grade casein peptides were added. The mixture was stirred until the peptide chains were fully dissolved. The pH of the system was adjusted to 3.5 with glacial acetic acid, and the temperature was raised to 50°C. The mixture was stirred at 180 r / min for 4 h. During the reaction, the free amino groups of the casein peptides underwent an amidation reaction with the carboxyl groups on the resin surface to form covalent bonds (-CONH-), thus achieving the grafting of casein peptides.

[0065] H3. Purification and Drying

[0066] After the reaction was completed, the product was washed twice with 50% ethanol solution to remove ungrafted free casein peptides; then washed with deionized water until neutral (pH 6.5), and placed in a vacuum drying oven to dry for 3 h at 65℃ and a vacuum of -0.07MPa to obtain casein peptide grafted modified resin.

[0067] Example 2

[0068] A method for preparing a functional wine based on *Ficus hirta* extract, comprising the following steps:

[0069] S1 Five-finger Peach Pretreatment: Select 80kg of high-quality five-finger peach, wash, dry, and crush into granules;

[0070] Preparation of S2 extract: The crushed five-finger peach granules were added to 650 kg of 55 wt% ethanol solution for extraction, with constant stirring during the process; after the extraction was completed, the solution was filtered, and the filtrate was concentrated under reduced pressure at 42 °C to 1 / 3 of the original volume to obtain five-finger peach extract.

[0071] S3 Fruit Processing: Select 800kg of fresh, ripe blueberries, wash and remove the stems, then juice them. Add 0.3kg of pectinase to the blueberry juice for clarification. After standing for 3 hours, filter to obtain clarified blueberry juice.

[0072] S4 Mixing and Blending: Mix 120kg of five-finger peach extract with 900kg of clear blueberry juice, add 130kg of white sugar to adjust the sweetness, and then add 0.4kg of active dry yeast;

[0073] S5 Fermentation: Transfer the mixture to a fermentation tank for fermentation, stirring twice a day;

[0074] S6 Post-processing: After filtration, the fermentation liquid is mixed with 2kg of casein peptide grafting modified resin and stirred at 90r / min at 25℃ for 60 minutes. Then, it is passed through a ceramic membrane, sterilized, bottled, and sealed to obtain Five-Finger Peach Blueberry Wine.

[0075] The casein peptide grafted modified resin has gallic acid molecules grafted onto its surface containing multiple phenolic hydroxyl groups, which can specifically bind to polyphenolic substances in wine through hydrogen bonds.

[0076] Furthermore, the S1 Five-Finger Peach is pulverized into particles with a particle size of 3mm.

[0077] Furthermore, the method for preparing a functional wine based on the extract of Prunus pubescens is characterized in that: the S2 extraction temperature is 62°C and the extraction time is 2.4 hours.

[0078] Furthermore, the fermentation temperature of S5 is 19°C, and the fermentation time is 9 days.

[0079] Furthermore, the S6 sterilization temperature is 63°C and the time is 12 minutes.

[0080] The preparation method of the casein peptide grafted modified resin is as follows:

[0081] 1. Raw materials and reagents

[0082] Macroporous carboxylic acid type ion exchange resin: D113 type macroporous weak acid cation exchange resin (food grade) is selected;

[0083] Food-grade casein peptides (molecular weight 3000 Da, amino content ≥8.0 mmol / g);

[0084] Ethanol solution (food grade), glacial acetic acid (food grade), deionized water.

[0085] Furthermore, the preparation method of the casein peptide grafted modified resin is as follows:

[0086] H1. Resin Pretreatment

[0087] Take 120 kg of macroporous carboxylic acid type ion exchange resin, soak it in 1200 kg of 6% hydrochloric acid solution for 2 hours to remove impurities and residual ions; then wash it with deionized water until neutral, and place it in a vacuum dryer at 68℃ and a vacuum degree of -0.072 MPa until constant weight, and set it aside for later use.

[0088] H2. Grafting reaction

[0089] The pretreated resin was dispersed in 1200 kg of 40% ethanol solution, and 4 kg of food-grade casein peptides were added. The mixture was stirred until the peptide chains were fully dissolved. The pH of the system was adjusted to 4 with glacial acetic acid, and the temperature was raised to 55°C. The mixture was stirred at 200 r / min for 5 h. During the reaction, the free amino groups of the casein peptides underwent an amidation reaction with the carboxyl groups on the resin surface to form covalent bonds (-CONH-), thus achieving the grafting of casein peptides.

[0090] H3. Purification and Drying

[0091] After the reaction was completed, the product was washed twice with 55% ethanol solution to remove ungrafted free casein peptides; then washed with deionized water until neutral (pH 7), and placed in a vacuum drying oven to dry for 4 h at 70℃ and a vacuum of -0.072 MPa to obtain casein peptide grafted modified resin.

[0092] Example 3

[0093] A method for preparing a functional wine based on *Ficus hirta* extract, comprising the following steps:

[0094] S1 Five-finger Peach Pretreatment: Select 90kg of high-quality five-finger peach, wash, dry, and crush into granules;

[0095] Preparation of S2 extract: The crushed five-finger peach granules were added to 710 kg of 58 wt% ethanol solution for extraction, with constant stirring during the process; after extraction, the mixture was filtered, and the filtrate was concentrated under reduced pressure at 44 °C to 1 / 4 of the original volume to obtain five-finger peach extract.

[0096] S3 Fruit Processing: Select 950kg of fresh, ripe blueberries, wash and remove the stems, then juice them. Add 0.8kg of pectinase to the blueberry juice for clarification. After standing for 4 hours, filter to obtain clarified blueberry juice.

[0097] S4 Mixing and Blending: Mix 170kg of five-finger peach extract with 970kg of clear blueberry juice, add 140kg of white sugar to adjust the sweetness, and then add 0.7kg of active dry yeast;

[0098] S5 Fermentation: Transfer the mixture to a fermentation tank for fermentation, stirring 1-4 times a day;

[0099] S6 Post-processing: After filtration, the fermentation liquid is mixed with 4 kg of casein peptide grafting modified resin and stirred at 110 r / min for 80 minutes at 22-30℃. Then, it is passed through a ceramic membrane, sterilized, bottled, and sealed to obtain Five-Finger Peach Blueberry Wine.

[0100] The casein peptide grafted modified resin has gallic acid molecules grafted onto its surface containing multiple phenolic hydroxyl groups, which can specifically bind to polyphenolic substances in wine through hydrogen bonds.

[0101] Furthermore, the S1 Five-Finger Peach is pulverized into particles with a particle size of 5mm.

[0102] Furthermore, the method for preparing a functional wine based on the extract of Prunus pubescens is characterized in that: the S2 extraction temperature is 68°C and the extraction time is 2.5 hours.

[0103] Furthermore, the fermentation temperature of S5 is 22°C, and the fermentation time is 12 days.

[0104] Furthermore, the S6 sterilization temperature is 68°C and the time is 15 minutes.

[0105] The preparation method of the casein peptide grafted modified resin is as follows:

[0106] 1. Raw materials and reagents

[0107] Macroporous carboxylic acid type ion exchange resin: D152 type macroporous weak acid cation exchange resin (food grade) is selected;

[0108] Food-grade casein peptides (molecular weight 4000 Da, amino content ≥8.0 mmol / g);

[0109] Ethanol solution (food grade), glacial acetic acid (food grade), deionized water.

[0110] Furthermore, the preparation method of the casein peptide grafted modified resin is as follows:

[0111] H1. Resin Pretreatment

[0112] Take 150 kg of macroporous carboxylic acid type ion exchange resin, soak it in 1400 kg of 6% hydrochloric acid solution for 2.5 h to remove impurities and residual ions; then wash it with deionized water until neutral, and place it in a vacuum dryer at 70 °C and a vacuum degree of -0.07 MPa until constant weight, and set it aside for later use.

[0113] H2. Grafting reaction

[0114] The pretreated resin was dispersed in 1500 kg of 50% ethanol solution, and 6 kg of food-grade casein peptides were added. The mixture was stirred until the peptide chains were fully dissolved. The pH of the system was adjusted to 4.5 with glacial acetic acid, and the temperature was raised to 65℃. The mixture was stirred at 200 r / min for 5 h. During the reaction, the free amino groups of the casein peptides underwent an amidation reaction with the carboxyl groups on the resin surface to form covalent bonds (-CONH-), thus achieving the grafting of casein peptides.

[0115] H3. Purification and Drying

[0116] After the reaction was completed, the product was washed three times with 58% ethanol solution to remove ungrafted free casein peptides; then washed with deionized water until neutral (pH 7), and placed in a vacuum drying oven to dry for 5 h at 75℃ and a vacuum of -0.08 MPa to obtain casein peptide grafted modified resin.

[0117] Example 4

[0118] A method for preparing a functional wine based on *Ficus hirta* extract, comprising the following steps:

[0119] S1 Five-finger Peach Pretreatment: Select 100kg of high-quality five-finger peach, wash, dry, and crush into granules;

[0120] Preparation of S2 extract: The crushed granules of *Ficus hirta* were added to 800 kg of 70 wt% ethanol solution for extraction, with constant stirring during the process; after extraction, the mixture was filtered, and the filtrate was concentrated under reduced pressure at 45 °C to 1 / 4 of the original volume to obtain *Ficus hirta* extract.

[0121] S3 Fruit Processing: Select 1000kg of fresh ripe blueberries, wash and remove the stems, then juice them. Add 1kg of pectinase to the blueberry juice for clarification. Let it stand for 5 hours and then filter to obtain clarified blueberry juice.

[0122] S4 Mixing and Blending: Mix 200kg of five-finger peach extract with 1000kg of clear blueberry juice, add 150kg of white sugar to adjust the sweetness, and then add 0.8kg of active dry yeast;

[0123] S5 Fermentation: Transfer the mixture to a fermentation tank for fermentation, stirring 4 times a day;

[0124] S6 Post-processing: After filtration, the fermentation liquid is mixed with 5 kg of casein peptide grafted modified resin and stirred at 120 r / min for 100 minutes at 30℃. Then, it is passed through a ceramic membrane, sterilized, bottled, and sealed to obtain Five-Finger Peach Blueberry Wine.

[0125] The casein peptide grafted modified resin has gallic acid molecules grafted onto its surface containing multiple phenolic hydroxyl groups, which can specifically bind to polyphenolic substances in wine through hydrogen bonds.

[0126] Furthermore, the S1 Five-Finger Peach is pulverized into particles with a particle size of 6mm.

[0127] Furthermore, the method for preparing a functional wine based on the extract of Prunus pubescens is characterized in that: the S2 extraction temperature is 670℃ and the time is 3 hours.

[0128] Furthermore, the fermentation temperature of S5 is 25°C, and the fermentation time is 14 days.

[0129] Furthermore, the S6 sterilization temperature is 70°C and the time is 20 minutes.

[0130] Furthermore, the preparation method of the casein peptide grafted modified resin is as follows:

[0131] 1. Raw materials and reagents

[0132] Macroporous carboxylic acid type ion exchange resin: D152 type macroporous weak acid cation exchange resin (food grade) is selected;

[0133] Food-grade casein peptides (molecular weight 5000 Da, amino content ≥8.0 mmol / g);

[0134] Ethanol solution (food grade), glacial acetic acid (food grade), deionized water.

[0135] Furthermore, the preparation method of the casein peptide grafted modified resin is as follows:

[0136] H1. Resin Pretreatment

[0137] Take 160 kg of macroporous carboxylic acid type ion exchange resin, soak it in 1600 kg of 8% hydrochloric acid solution for 3 hours to remove impurities and residual ions; then wash it with deionized water until neutral, and place it in a vacuum dryer at 75℃ and a vacuum degree of -0.08 MPa until constant weight, and set it aside for later use.

[0138] H2. Grafting reaction

[0139] The pretreated resin was dispersed in 1600 kg of 50% ethanol solution, and 7 kg of food-grade casein peptides were added. The mixture was stirred until the peptide chains were fully dissolved. The pH of the system was adjusted to 4.5 with glacial acetic acid, and the temperature was raised to 65℃. The mixture was stirred at 220 r / min for 6 h. During the reaction, the free amino groups of the casein peptides underwent an amidation reaction with the carboxyl groups on the resin surface to form covalent bonds (-CONH-), thus achieving the grafting of casein peptides.

[0140] H3. Purification and Drying

[0141] After the reaction was completed, the product was washed four times with 60% ethanol solution to remove ungrafted free casein peptides; then washed with deionized water until neutral (pH 7.5), and placed in a vacuum drying oven to dry at 75℃ and a vacuum of -0.08MPa for 3-5 hours to obtain casein peptide grafted modified resin.

[0142] Comparative Example 1

[0143] A method for preparing a functional wine based on *Ficus hirta* extract, comprising the following steps:

[0144] S1 Five-finger Peach Pretreatment: Select 70kg of high-quality five-finger peach, wash, dry, and crush into granules;

[0145] Preparation of S2 extract: The crushed granules of *Ficus hirta* were added to 600 kg of 50 wt% ethanol solution for extraction, with constant stirring during the process; after extraction, the mixture was filtered, and the filtrate was concentrated under reduced pressure at 40 °C to 1 / 3 of its original volume to obtain *Ficus hirta* extract.

[0146] S3 Fruit Processing: Select 700kg of fresh, ripe blueberries, wash and remove the stems, then juice them. Add 0.2kg of pectinase to the blueberry juice for clarification. Let it stand for 2 hours, then filter to obtain clarified blueberry juice.

[0147] S4 Mixing and Blending: Mix 100kg of five-finger peach extract with 700kg of clear blueberry juice, add 100kg of white sugar to adjust the sweetness, and then add 0.2kg of active dry yeast;

[0148] S5 Fermentation: Transfer the mixture to a fermentation tank for fermentation, stirring once a day;

[0149] S6 Post-processing: After fermentation, the fermentation liquid is filtered, then passed through a ceramic membrane, sterilized, bottled, and sealed to obtain Five-Finger Peach Blueberry Wine;

[0150] The S1 Five-Finger Peach is crushed into particles with a particle size of 2mm.

[0151] The S2 extraction temperature is 60℃ and the time is 2 hours.

[0152] The fermentation temperature of S5 is 18℃, and the fermentation time is 7 days.

[0153] The S6 sterilization temperature is 60-70℃, and the time is 10-20 minutes.

[0154] Comparative Example 2

[0155] A method for preparing a functional wine based on *Ficus hirta* extract, comprising the following steps:

[0156] S1 Five-finger Peach Pretreatment: Select 70kg of high-quality five-finger peach, wash, dry, and crush into granules;

[0157] Preparation of S2 extract: The crushed granules of *Ficus hirta* were added to 600 kg of 50 wt% ethanol solution for extraction, with constant stirring during the process; after extraction, the mixture was filtered, and the filtrate was concentrated under reduced pressure at 40 °C to 1 / 3 of its original volume to obtain *Ficus hirta* extract.

[0158] S3 Fruit Processing: Select 700kg of fresh, ripe blueberries, wash and remove the stems, then juice them. Add 0.2kg of pectinase to the blueberry juice for clarification. Let it stand for 2 hours, then filter to obtain clarified blueberry juice.

[0159] S4 Mixing and Blending: Mix 100kg of five-finger peach extract with 700kg of clear blueberry juice, add 100kg of white sugar to adjust the sweetness, and then add 0.2kg of active dry yeast;

[0160] S5 Fermentation: Transfer the mixture to a fermentation tank for fermentation, stirring once a day;

[0161] S6 Post-processing: After filtration, the fermentation liquid is mixed with 1 kg of D113 macroporous weak acid cation exchange resin (food grade), and stirred at 80 r / min for 40 minutes at 22℃. Then, it is passed through a ceramic membrane, sterilized, bottled, and sealed to obtain Five-finger Peach Blueberry Wine.

[0162] The S1 Five-Finger Peach is crushed into particles with a particle size of 2mm.

[0163] The S2 extraction temperature is 60℃ and the time is 2 hours.

[0164] The fermentation temperature of S5 is 18℃, and the fermentation time is 7 days.

[0165] The S6 sterilization temperature is 60-70℃, and the time is 10-20 minutes.

[0166] Table 1: Comparison Table of Example and Comparative Example Data

[0167] Alcohol content (% vol) Flavonoid content (mkg / L) browning degree Example 1 8.2 34.5 No browning Example 2 8.3 34.8 No browning Example 3 8.6 35.3 No browning Example 4 8.7 35.6 No browning Comparative Example 1 7.5 24.3 Medium browning Comparative Example 2 7.8 28.6 slight browning

[0168] Based on the data analysis of the examples and comparative examples in Table 1, the functional wine made from *Ficus hirta* prepared according to this invention has a stable alcohol content of 8.2-8.7% vol, meeting the wine standard requirements. Simultaneously, the flavonoid content reaches 34.5-35.6 mg / L, significantly higher than the comparative example (flavonoids 24.3-28.6 mg / L), fully preserving the functional components of *Ficus hirta* and demonstrating excellent health benefits. Regarding quality stability, the wines in the examples showed no browning, while the comparative examples exhibited varying degrees of browning. This indicates that the application of casein peptide grafted modified resin in this invention effectively achieves polyphenol binding and PPO enzyme activity inhibition, significantly improving the color stability of the wine. In summary, the wine prepared according to this invention demonstrates excellent performance in alcohol content compliance, functional component retention, and browning inhibition, possessing both good quality and health benefits.

[0169] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention in any way. Although the present invention has been disclosed above with reference to preferred embodiments, it is not intended to limit the present invention. Any person skilled in the art can make some modifications or alterations to the above-disclosed technical content to create equivalent embodiments without departing from the scope of the present invention. Any simple modifications, equivalent changes and alterations made to the above embodiments based on the technical essence of the present invention without departing from the scope of the present invention shall still fall within the scope of the present invention.

Claims

1. A method for preparing a functional wine based on *Ficus hirta* extract, characterized in that, Includes the following steps: All figures below are parts by weight or percentage by weight; S1 Five-finger Peach Pretreatment: Select 70-100 portions of high-quality five-finger peach, wash, dry, and crush; Preparation of S2 extract: Add the crushed five-finger peach granules to 600-800 parts of 50-70wt% ethanol solution and extract for 2-3 hours with constant stirring. After extraction, filter and concentrate the filtrate under reduced pressure to obtain five-finger peach extract. S3 Fruit Processing: Select 700-1000 portions of fresh ripe blueberries, wash and remove the stems, then juice them. Add 0.2-1 portions of pectinase to the blueberry juice for clarification. After standing, filter to obtain clear blueberry juice. S4 Mixing and Blending: Mix 100-200 parts of Five-Finger Peach Extract with 700-1000 parts of Clarified Blueberry Juice, add 100-150 parts of White Sugar to adjust the sweetness, and then add 0.2-0.8 parts of Active Dry Yeast; S5 Fermentation: Transfer the mixture to a fermentation tank and ferment at 18-25℃ with stirring; S6 Post-processing: After filtration, the fermentation liquid is mixed with 1-5 parts of casein peptide grafting modified resin and stirred at 80-120 r / min at 22-30℃ for 40-100 minutes. Then it is passed through a ceramic membrane, sterilized, bottled and sealed to obtain Five-finger Peach Blueberry Wine. The casein peptide grafted modified resin has gallic acid molecules grafted onto its surface containing multiple phenolic hydroxyl groups, which can specifically bind to polyphenolic substances in wine through hydrogen bonds.

2. The method for preparing a functional wine based on *Ficus hirta* extract according to claim 1, characterized in that, In S1, the five-finger peach is crushed into particles with a particle size of 2-6mm.

3. The method for preparing a functional wine based on *Ficus hirta* extract according to claim 1, characterized in that, The extraction temperature in S2 is 60-70℃.

4. The method for preparing a functional wine based on *Ficus hirta* extract according to claim 1, characterized in that, The filtrate in S2 is concentrated under reduced pressure at 40-45℃ to 1 / 3 to 1 / 4 of its original volume.

5. The method for preparing a functional wine based on *Ficus hirta* extract according to claim 1, characterized in that, The mixture in S3 is left to stand for 2-5 hours before being filtered.

6. The method for preparing a functional wine based on *Ficus hirta* extract according to claim 1, characterized in that, The fermentation temperature in S5 is 18-25℃, and the fermentation time is 7-14 days.

7. The method for preparing a functional wine based on *Ficus hirta* extract according to claim 1, characterized in that, Stir the S5 solution 1-4 times daily.

8. The method for preparing a functional wine based on *Ficus hirta* extract according to claim 1, characterized in that, The sterilization temperature in S6 is 60-70℃, and the time is 10-20 minutes.

9. The method for preparing a functional wine based on *Ficus hirta* extract according to claim 1, characterized in that, The preparation method of the casein peptide grafted modified resin is as follows: All figures below are parts by weight or percentage by weight; H1. Resin Pretreatment Take 100-160 parts of macroporous carboxylic acid type ion exchange resin, soak it in 1000-1600 parts of 5-8% hydrochloric acid solution for 2-3 hours to remove impurities and residual ions; then wash it with deionized water until neutral, and place it in a vacuum dryer at 65-75℃ and a vacuum degree of -0.07 to -0.08 MPa until constant weight, and set it aside for later use. H2. Grafting reaction Disperse the pretreated resin in 1000-1600 parts of 30-50% ethanol solution, add 3-7 parts of food-grade casein peptide, stir to fully dissolve the peptide chains; adjust the pH of the system to 3.5-4.5 with glacial acetic acid, raise the temperature to 50-65℃, and stir at 180-220 r / min for 4-6 h. H3. Purification and Drying After the reaction is complete, the product is washed 2-4 times with 50-60% ethanol solution to remove ungrafted free casein peptides; then washed with deionized water until neutral, and placed in a vacuum drying oven to dry for 3-5 hours at 65-75℃ and a vacuum degree of -0.07 to -0.08 MPa to obtain casein peptide grafted modified resin.