A preparation process for crocodile penis peptide wine to improve kidney deficiency

Abstract

This application discloses a preparation process for a crocodile penis peptide wine that improves kidney deficiency, belonging to the field of biotechnology. The process includes raw material pretreatment, synergistic graded enzymatic hydrolysis, koji making, initial fermentation, coarse fermentation, koji addition and stacking fermentation, distillation, and fine-tuning steps. The synergistic graded enzymatic hydrolysis employs a mixed enzymatic hydrolysis technology, effectively solving the problems of sedimentation and flavor stratification by adding lecithin and phytic acid, and combining it with a natural pH gradient, thus improving product stability and peptide retention. Simultaneously, the process incorporates a compound formula of traditional Chinese medicine herbs, enhancing health benefits through the synergistic effect of enzymatic hydrolysis and fermentation. This wine can significantly increase serum testosterone levels and physical endurance, and improve symptoms of kidney deficiency. This invention features a mature process, high product quality, and is suitable for large-scale production.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of biotechnology, and particularly relates to a preparation process of crocodile penis peptide wine for improving kidney deficiency. BACKGROUND

[0002] Crocodile penis, as a traditional tonifying material, is rich in protein, amino acids, small molecular polypeptides and other components, and has certain potential in improving kidney deficiency related symptoms, and has attracted widespread attention. At the same time, Chinese herbal medicines such as medlar, ginseng, wolfberry, black sesame, and mulberry, which are homologous in medicine and food, have significant effects on kidney-nourishing and essence-boosting, yin-nourishing and blood-nourishing, and have been applied to various health care formulas for a long time.

[0003] At present, there are related products on the market that add crocodile penis polypeptides to strong-flavor wine. However, the existing preparation process has many problems to be solved. On the one hand, simply adding crocodile penis polypeptides to strong-flavor wine for blending is prone to a large amount of precipitation. This is because the physicochemical properties of crocodile penis polypeptides are not compatible with the ingredient system of strong-flavor wine, and the polypeptides are difficult to stably disperse in the wine, and will gradually aggregate and settle over time, seriously affecting the appearance quality and stability of the product. For example, some products have obvious precipitation in a short time during the shelf life, reducing the willingness of consumers to purchase.

[0004] On the other hand, such products have a prominent taste stratification problem. Strong-flavor wine itself has a unique flavor system, and the addition of crocodile penis polypeptides fails to fully integrate with the wine, making the taste of the wine become uncoordinated, and the front, middle and rear taste is fragmented, which cannot provide consumers with a smooth and comfortable drinking experience. Moreover, the product has a single efficacy, relying only on the efficacy of crocodile penis polypeptides, and failing to fully tap and exert the synergistic effect of various raw materials, making it difficult to achieve comprehensive and in-depth improvement of related symptoms such as kidney deficiency. SUMMARY

[0005] The present application provides a preparation process of crocodile penis peptide wine for improving kidney deficiency, which aims to develop a new preparation process. Through a series of innovative steps such as pretreatment, synergistic enzymolysis, compound microbial fermentation and post-treatment, crocodile penis is organically combined with wolfberry, ginseng and other medicinal materials. This process uses biological enzymolysis technology to decompose macromolecules into small molecules, promoting the release of effective components of various raw materials; with the help of compound microbial fermentation, the components are deeply integrated and new active substances are produced, which improves the stability, taste and health care efficacy of the product, and provides consumers with high-quality crocodile penis peptide wine for improving kidney deficiency.

[0006] The present application provides a preparation process of crocodile penis peptide wine for improving kidney deficiency, which includes the following steps:

[0007] Raw material pretreatment steps include pretreatment of crocodile penis and pretreatment of Chinese medicinal herbs, including wolfberry, polygonatum, raspberry, black sesame and mulberry;

[0008] The synergistic graded enzymatic hydrolysis steps include enzymatic hydrolysis of crocodile whip, enzymatic hydrolysis of traditional Chinese medicine, and mixed enzymatic hydrolysis. The mixed enzymatic hydrolysis includes mixing crocodile whip enzymatic hydrolysate with lecithin and phytic acid, then mixing it with enzymatic hydrolysate of traditional Chinese medicine, and adding flavor protease for reaction.

[0009] Preparation steps: Mix wheat and rice husks, add crocodile whip enzymatic hydrolysate to obtain koji (fermented starter culture);

[0010] The process of preparing the sorghum is as follows: Mix the sorghum with warm water, add the crocodile whip enzyme hydrolysate, and then moisten and steam the grains.

[0011] Rough sand step: Mix the new sorghum with the cooked mash from the sand step, add the crocodile whip mixed enzymatic hydrolysate, and cook a second time;

[0012] Adding koji and piling fermentation steps: Add koji to the cooked grain lees, carry out piling fermentation, and spray with crocodile whip mixed enzyme hydrolysate during the piling process;

[0013] Distillation process: Add crocodile penis mixed with enzymatic hydrolysate during distillation and collect the base liquor;

[0014] Fine-tuning steps: Adjust the alcohol content.

[0015] Further, the pretreatment of crocodile penis includes: washing the crocodile penis with physiological saline, mudding it, mixing it with water at a mass ratio of 1:2, and then subjecting it to high-pressure cooking at a pressure of 0.1 MPa for 20 minutes. After that, the temperature is lowered to 40 degrees Celsius, sodium hydroxide is added to adjust the pH to 8.5, the fat is alkalized for 2 hours, and the oil is removed after cooling to obtain the crocodile penis pretreatment solution.

[0016] Further, the pretreatment of Chinese medicinal materials includes: soaking wolfberries in 60°C warm water for 30 minutes; steaming polygonatum in rice wine for 24 hours and then pulverizing it; pulverizing raspberries and then ultrasonically extracting them with 70% ethanol for 1 hour, and concentrating the extract to remove the ethanol; roasting black sesame seeds and then pulverizing them; and juicing mulberries and then centrifuging them to obtain the supernatant.

[0017] Furthermore, the enzymatic hydrolysis of crocodile whip involves heating the pretreated crocodile whip solution to 50 degrees Celsius, adding alkaline protease, adjusting the pH to 8.5, and hydrolyzing for 2 hours; the enzymatic hydrolysis of the Chinese medicinal materials involves mixing the pretreated Chinese medicinal materials, adding deionized water, adjusting the pH to 5.0, adding cellulase and saccharifying enzyme, and reacting at 50 degrees Celsius for 2 hours.

[0018] Furthermore, in the mixed enzymatic hydrolysis, the mass ratio of crocodile whip enzymatic hydrolysate to Chinese medicinal herb enzymatic hydrolysate was 1:1.2, the reaction temperature was 45 degrees Celsius, and the reaction time was 1 hour.

[0019] Furthermore, in the mixed enzymatic hydrolysis, the amount of lecithin added is 3-5 grams per liter of crocodile penis hydrolysate, and the amount of phytic acid added is 0.005-0.01 grams of dry weight per liter of crocodile penis hydrolysate.

[0020] Furthermore, lecithin comprises a mixture of saturated and unsaturated lecithin, with a mass ratio of 4:6.

[0021] Furthermore, lecithin and unsaturated lecithin were pretreated: saturated lecithin was heated in a water bath at 60 degrees Celsius for 30 minutes, and unsaturated lecithin was refrigerated at 4 degrees Celsius for 12 hours. After thawing, they were mixed with saturated lecithin and sheared and dispersed in water.

[0022] One or more technical solutions provided in the embodiments of this application have at least the following technical effects or advantages:

[0023] Significantly improved stability: By adding lecithin and phytic acid through mixed enzymatic hydrolysis and utilizing the natural pH gradient, the aggregation of peptides and precipitation caused by metal ions are effectively inhibited; Harmonious and smooth taste: The synergistic enzymatic hydrolysis and fermentation process allows the crocodile penis peptides to be deeply integrated with the wine, avoiding layering of taste and presenting a consistent and smooth flavor, thus enhancing the drinking experience; Enhanced health benefits: Combined with traditional Chinese medicinal materials such as wolfberry and polygonatum, the active ingredients are released through enzymatic hydrolysis and the intestinal absorption is promoted, significantly improving bioavailability.

[0024] By employing graded enzymatic hydrolysis, compound fermentation, and intelligent release technology, efficient and mild targeted enzymatic hydrolysis and biphasic release are achieved, overcoming the problems of low efficiency and poor flavor in traditional processes. Detailed Implementation

[0025] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains; the terminology used herein in the description of the invention is for the purpose of describing particular embodiments only and is not intended to limit the invention; the term "and / or" as used herein includes any and all combinations of one or more of the associated listed items.

[0026] Example 1: A preparation process for crocodile penis peptide wine to improve kidney deficiency, the steps of which are as follows: raw material pretreatment, synergistic graded enzymatic hydrolysis, koji making stage, sago fermentation process, coarse fermentation process, koji addition and stacking fermentation, distillation and wine extraction, and fine-tuning.

[0027] Raw material pretreatment includes crocodile penis pretreatment and traditional Chinese medicine pretreatment;

[0028] Crocodile whip treatment includes:

[0029] S1: Wash 10kg of crocodile penis three times with physiological saline to remove surface impurities, drain and then mud-pulse to obtain crocodile penis mud.

[0030] S2: Add crocodile penis mud to 20L of water (mass ratio 1:2), stir well, transfer to a high-pressure cooker, treat under 0.1MPa micro-pressure for 20 minutes, then cool to 40℃, add NaOH to adjust pH to 8.5, alkalize the fat for 2 hours, cool to 0℃, remove surface grease with a separatory funnel, and obtain about 25L of crocodile penis pretreatment liquid;

[0031] Pre-treatment of Chinese medicinal materials includes:

[0032] S1: Soak 5kg of goji berries in 60℃ warm water for 30 minutes, then drain and set aside.

[0033] S2: Add 3kg of Polygonatum to 0.3kg of rice wine, place in a steamer and steam for 24 hours. After cooling, grind into fine powder.

[0034] S3: 2 kg of dried raspberry fruit was crushed to 60 mesh and extracted with 20 L of 70% ethanol using ultrasonic-assisted extraction for 1 hour (300 W power). The extract was concentrated by rotary evaporator to remove the ethanol and obtain raspberry extract.

[0035] S4: Roast 2kg of black sesame seeds until slightly browned, then grind them into a fine powder;

[0036] S5: Juice 4 kg of fresh mulberry fruit, centrifuge at 8000 rpm for 15 minutes, and collect the supernatant for later use;

[0037] Synergistic graded enzymatic hydrolysis includes:

[0038] X1. Enzymatic hydrolysis of crocodile penis: Heat the pretreated crocodile penis solution to 50℃, add 0.2kg of alkaline protease, adjust the pH to 8.5 with sodium hydroxide, enzymatically hydrolyze for 2 hours, without boiling to inactivate, to obtain approximately 25L of initial crocodile penis peptide hydrolysate;

[0039] X2. Enzymatic hydrolysis of Chinese medicinal materials: 21 kg of pretreated wolfberry, polygonatum, raspberry extract, black sesame powder, and mulberry juice were mixed in a mass ratio of 10:3:2:2:4. 42 kg of deionized water was added, and the pH of the system was adjusted to 5.0 with citric acid. 0.2 kg of cellulase and 0.3 kg of saccharifying enzyme were added, and the mixture was reacted at 50°C for 2 hours to obtain approximately 30 L of initial enzymatic hydrolysate of Chinese medicinal materials.

[0040] X3. Mixed enzymatic hydrolysis: Without adjusting the pH, the temperature is controlled at 45℃. Add 0.1kg of lecithin to the initial hydrolysate of crocodile whip peptide and mix well. Then, add 5% phytic acid (200mg by dry weight of phytic acid) dropwise at a rate of 2ml / min. Stir well at 200rpm. Then mix with the initial hydrolysate of Chinese herbal medicine at a mass ratio of 1:1.2. Add 0.08kg of flavor protease and react for 1 hour to obtain approximately 55L of mixed enzymatic hydrolysate.

[0041] Boil the mixed enzymatic hydrolysate for 3 minutes to sterilize and inactivate the enzymes, thus obtaining the mixed enzymatic hydrolysate.

[0042] The koji-making stage includes: mixing 30 kg of wheat and 10 kg of rice husks (after steaming), adding 0.3 kg of crocodile whip peptide enzymatic hydrolysis initial solution (1% of the wheat mass), crushing and mixing with water, pressing into koji blocks, and culturing at 55-60℃ for 30 days to obtain medium-high temperature koji.

[0043] The sand-washing process includes:

[0044] S1: Mix 20kg of sorghum with 24L of warm water at 35-40℃, and add 0.2kg of crocodile whip peptide mixed enzymatic hydrolysate (1% of the sorghum mass). After stirring evenly, pile the grains to moisten for 5 hours, turning them over once every hour. The moisture content of the sorghum should reach 48% at the end of the moistening process.

[0045] S2: After soaking, the sorghum is steamed in a steamer. The first 30 minutes are cooked at high heat (steam pressure 0.15MPa), and the next 60 minutes are cooked at medium heat (steam pressure 0.1MPa). After steaming, the sorghum is removed from the steamer and spread out to cool to 28°C. The process takes 2.5 hours, during which the sorghum is turned over 3 times until the moisture content drops to 39%.

[0046] The coarse sand process includes: during the second feeding stage, 20 kg of new sorghum is mixed with the cooked mash from the initial sand stage at a 1:1 ratio, 0.1 kg of crocodile whip peptide mixed enzymatic hydrolysate (0.5% of the new sorghum mass) is added, and 20 L of hot water above 85℃ is added to moisten the grains. The mixture is then piled up for 2 hours. The second steaming time is 130 minutes: the first 60 minutes are steamed over medium-high heat (steam pressure 0.12 MPa), and the last 70 minutes are steamed over low heat (steam pressure 0.08 MPa).

[0047] The process of adding koji and fermenting by piling up the mash includes: after steaming and cooking, spreading the mash out to cool to 32℃, adding 5kg of medium-temperature koji (20% of the total mass of the grain mash), mixing evenly, and then piling it up. The piling time is 72 hours. When the temperature at the top of the pile rises to 48℃ (about 48 hours), spray 0.3kg of crocodile whip peptide mixed enzymatic hydrolysate (0.3% of the mass of the mash), turn the pile over once, and continue piling until the temperature drops back to 30℃.

[0048] Distillation involves adding 0.3% of the mixed enzymatic hydrolysate of crocodile whip peptide to the still at the mass of the mash during the 3rd to 7th distillation cycles, controlling the distillation temperature at 28°C, and collecting the base liquor.

[0049] Fine-tuning includes adjusting the crocodile whip peptide wine to 48°.

[0050] Example 2: The only difference from Example 1 is that the pH is adjusted to 5.0 in step X3;

[0051] Example 3: The only difference from Example 1 is that lecithin and phytic acid were not added in step X3;

[0052] Example 4: The only difference from Example 1 is that phytic acid was not added in step X3;

[0053] Example 5: The only difference from Example 1 is that lecithin was not added in step X3;

[0054] Example 6: The only difference from Example 1 is that the lecithin also includes saturated lecithin and unsaturated lecithin, with a mass ratio of 4:6, and the two are directly mixed and used.

[0055] The iodine value of saturated lecithin is 24 gI2 / 100g, and the iodine value of unsaturated lecithin is 98 gI2 / 100g (egg yolk lecithin was used in Example 1, with an iodine value of 64 gI2 / 100g).

[0056] Example 7: The difference from Example 6 is that saturated lecithin and unsaturated lecithin are pretreated. The pretreatment steps are as follows: saturated lecithin is heated in a 60°C water bath for 30 minutes, and unsaturated lecithin is refrigerated at 4°C for at least 12 hours.

[0057] Unsaturated lecithin was warmed at 25°C for 30 minutes, then mixed with heated saturated lecithin and added to water at 50°C (solid-liquid ratio 1:10), and sheared and dispersed for 20 minutes (12000 rpm).

[0058] In step X3, the pH is not adjusted, and the temperature is controlled at 45℃. Add 0.1 kg of lecithin to the initial solution of crocodile whip peptide enzymatic hydrolysate and mix well. Then, add 5% phytic acid (200 mg by dry weight of phytic acid) dropwise at a rate of 2 ml / min and stir well at 200 rpm. Then, add the initial solution of Chinese herbal enzymatic hydrolysate until the pH reaches 7.0 and stop adding. At this time, add 0.1 kg of sodium deoxycholate and mix well (100 rpm, 30 min). Then add the remaining initial solution of Chinese herbal enzymatic hydrolysate, and add flavor protease and other subsequent steps.

[0059] Comparative Example 1: Crocodile whip peptide was directly added to 48° liquor at a concentration of 100 mg / L (crocodile whip peptide was extracted and purified from crocodile whip enzymatic hydrolysate, with a molecular weight of less than 1000 Da; the preparation method of 48° liquor was the same as in the example, but no enzymatic hydrolysate was added).

[0060] Comparative Example 2: The initial solution of the enzymatic hydrolysate of Chinese medicinal materials was directly added to 48° liquor at a rate of 100 ml / L (the preparation method of 48° liquor is the same as in the example, but no enzymatic hydrolysate is added).

[0061] Stability experiments were conducted on the above embodiments and comparative examples. The amount of precipitate was tested for 24 hours and 6 months under a 40°C encapsulation environment. The peptide retention rate after 6 months was determined by measuring the absorbance at 280 nm using ultraviolet spectrophotometry. The results are shown in Table 1.

[0062] Table 1 Stability test results

[0063]

[0064] The initial hydrolysate of crocodile whip is alkaline (pH 8.5), while the initial hydrolysate of traditional Chinese medicine is acidic (pH 5.0). When the two are slowly mixed, a pH gradient field naturally forms from alkaline to acidic, and the pH gradually decreases overall. Flavor proteases and other enzymes have different functions at different pH levels and exhibit both endopeptidase and exopeptidase activities. In the initial mixing stage, the relatively alkaline environment is conducive to the opening of certain enzyme cleavage sites. As the hydrolysate of traditional Chinese medicine is added, the pH gradually decreases, and the flavor proteases cleave different peptide bonds at different pH levels, thereby achieving a more complete and gentler hydrolysis, generating oligopeptides with moderate molecular weight and better taste, while avoiding the formation of bitter peptides.

[0065] Lecithin is a natural surfactant and emulsifier, whose main function is to encapsulate oils and embed peptides. Its amphiphilic structure can bind to hydrophobic peptides, improving the solubility and stability of peptides in the wine and facilitating their delivery in the intestines, thus enhancing absorption and utilization. Phytic acid is a powerful natural chelating agent, whose main function is to chelate metal ions to form stable complexes, fundamentally eliminating precipitation caused by ion cross-linking. Phytic acid and lecithin synergistically increase the stability of lecithin, not only optimizing its dispersion stability but also preventing it from binding with metal ions and precipitating. It sieves metal ions and peptides outside the lecithin, allowing small molecule peptides to pass through while blocking metal ions. Although phytic acid in existing technologies can lead to more precipitation in wine, more than 90% of it is removed during fermentation and decomposes at high temperatures. The remaining residual phytic acid is unlikely to produce significant precipitation and can only optimize the stability of lecithin.

[0066] Then, animal experiments were conducted (mouse kidney-yang deficiency model). Sixty male ICR mice, weighing 20±2g, were randomly divided into three groups: normal group, model group, experimental group (0.2mL / 10g body weight of the wine from Examples 1 to 7 of this process was administered by gavage), control group (0.2mL / 10g body weight of the wine from Comparative Examples 1 and 2 of this process was administered by gavage), and experimental group 3 (0.2mL / 10g body weight of the wine from Comparative Example 2 of this process was administered by gavage) for 14 consecutive days.

[0067] Kidney Yang Deficiency Model: Modeling by intraperitoneal injection of hydrocortisone (25-50 mg / kg / day, for 7-14 consecutive days) and ice water swimming stress can lead to decreased serum testosterone, decreased sperm motility, and reduced physical endurance.

[0068] Normal control group: Normal mice administered physiological saline by gavage;

[0069] Model control group: Modeling + oral administration of physiological saline;

[0070] Positive control group: Modeling + positive drug (testosterone replacement therapy) administered by gavage;

[0071] Fourteen days later, mice were tested for serum testosterone levels and performed a swimming test (physical endurance assessment). 1. Serum testosterone levels: Sampling time: Before the end of the experiment, after fasting for 12 hours, blood was collected via the retroocular venous plexus or abdominal aorta. The serum was separated by centrifugation at 3000 rpm for 10 minutes and stored at -80℃. The mouse testosterone ELISA kit was used for measurement.

[0072] Swimming experiment: The experimental setup was a cylindrical swimming tank (30-40cm in diameter, 30-40cm in water depth, 25±1℃). One day prior to the experiment, animals underwent acclimatization swimming (5 minutes) to prevent fear from affecting the results. During the formal experiment, the animals were placed in the water, and the time from entry to exhaustion was recorded (exhaustion standard: the animal could not float after 10 seconds). The experimental results are shown in Table 2.

[0073] Table 2 Results of animal experiments

[0074]

[0075] In addition to demonstrating the therapeutic effect of crocodile peptide wine on kidney deficiency, the study also explains that the use of pH self-change can generate more easily absorbed small molecule peptides, avoiding the problems of low efficiency and poor product flavor of single enzymatic hydrolysis, and achieving efficient, mild, and targeted enzymatic hydrolysis. The combination of saturated and unsaturated lecithin with different phase transition temperatures simulates the behavior of micelles in the intestine. Under the specific pH and bile salt environment of the intestine, this composite micelle can more intelligently release encapsulated peptides, improving their absorption efficiency by small intestinal epithelial cells. Direct addition of sodium deoxycholate, combined with pretreated lecithin, forms mixed micelles in vitro, allowing the active ingredients to rapidly integrate into the digestive and absorption process after entering the body, greatly overcoming the intestinal absorption barrier. The combination of saturated and unsaturated lecithin reduces the penetration rate of bile salts through its robust backbone (saturated portion), while utilizing its elastic region (unsaturated portion) to absorb and disperse the impact of bile salts, thereby significantly improving the integrity retention rate of the micelles in the intestine. This ensures that more active ingredients are safely delivered to the absorption site. Because unsaturated lecithin is more easily affected by bile salts, drugs encapsulated in unsaturated lecithin are preferentially released in the proximal intestine (where bile salt concentration is high), achieving rapid absorption. Meanwhile, the drug core, stably protected by saturated lecithin, can be continuously released in the distal intestine. Then, through the phase transition temperature difference (the difference between the phase transition temperature of saturated lecithin and unsaturated lecithin is more than 45 degrees Celsius), biphasic release is achieved, resulting in high cell transport efficiency and strong stability.

[0076] The above description is merely a preferred embodiment of the present invention and is not intended to limit the invention. For those skilled in the art, the present invention can have various modifications and variations. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. An improved preparation process of kidney deficiency crocodile tail peptide wine, characterized in that, The method comprises the following steps: A raw material pretreatment step: including alligator whip pretreatment and Chinese herbal medicine pretreatment, the Chinese herbal medicine is Medlar, Rhizoma Polygonati, Raspberry, Black Sesame and Mulberry; The alligator whip pretreatment comprises: washing the alligator whip with normal saline, mixing with water at a mass ratio of 1:2 after mud beating, high-pressure cooking, pressure 0.1 MPa, time 20 minutes, then cooling to 40 degrees Celsius, adding sodium hydroxide to adjust pH to 8.5, alkaline fat for 2 hours, removing fat after cooling, and obtaining alligator whip pretreatment liquid; The Chinese herbal medicine pretreatment comprises: Medlar is soaked in 60 degrees Celsius water for 30 minutes; Rhizoma Polygonati is steamed with yellow wine for 24 hours and then crushed; Raspberry is crushed and then extracted with 70% ethanol for 1 hour, and the extraction liquid is concentrated to remove ethanol; Black Sesame is roasted and crushed; Mulberry is juiced and then centrifuged to obtain supernatant; The synergistic fractional enzymolysis step: including alligator whip enzymolysis, Chinese herbal medicine enzymolysis and mixed enzymolysis, wherein the mixed enzymolysis comprises: without adjusting pH, mixing the alligator whip enzymolysis liquid with lecithin and phytic acid, then mixing with the Chinese herbal medicine enzymolysis liquid, and adding flavor protease for reaction; in the mixed enzymolysis, the mass ratio of the alligator whip enzymolysis liquid to the Chinese herbal medicine enzymolysis liquid is 1:1.2, the reaction temperature is 45 degrees Celsius, and the reaction time is 1 hour; the addition amount of lecithin is 3-5 grams per liter of alligator whip enzymolysis liquid, and the addition amount of phytic acid is 0.005-0.01 grams of dry weight per liter of alligator whip enzymolysis liquid; The alligator whip enzymolysis is to heat the alligator whip pretreatment liquid to 50 degrees Celsius, add alkaline protease, adjust pH to 8.5, and enzymolyze for 2 hours; the Chinese herbal medicine enzymolysis is to mix the pretreated Chinese herbal medicine, add deionized water, adjust pH to 5.0, add cellulase and glucoamylase, and react at 50 degrees Celsius for 2 hours; The koji making step: mixing wheat and rice husk, adding alligator whip enzymolysis liquid, and preparing Daqu; The lower sand step: mixing sorghum with warm water, adding alligator whip mixed enzymolysis liquid, and performing grain moistening and cooking; The rough sand step: mixing new sorghum with the cooked grains after the lower sand step, adding alligator whip mixed enzymolysis liquid, and performing secondary cooking; The adding koji and stacking fermentation step: adding Daqu to the cooked grains, performing stacking fermentation, and spraying alligator whip mixed enzymolysis liquid during stacking; The distillation and liquor taking step: adding alligator whip mixed enzymolysis liquid during distillation, and collecting base liquor; The fine tuning step: adjusting alcohol content.

2. The improved preparation process of the kidney deficiency crocodile tail peptide wine according to claim 1, characterized in that, The lecithin comprises a mixture of saturated lecithin and unsaturated lecithin, and the mass ratio of the saturated lecithin to the unsaturated lecithin is 4:

6.

3. The improved preparation process of the kidney deficiency crocodile tail peptide wine according to claim 2, characterized in that, The saturated lecithin and the unsaturated lecithin are pretreated: the saturated lecithin is heated in a 60 degrees Celsius water bath for 30 minutes; the unsaturated lecithin is refrigerated at 4 degrees Celsius for 12 hours, and after warming, it is mixed with the saturated lecithin and sheared and dispersed in water.

4. The improved preparation process of the kidney deficiency crocodile tail peptide wine according to claim 3, characterized in that, Deoxycholic acid sodium is also added in the mixed enzymolysis, and the addition amount is 5-10 grams per liter of mixed enzymolysis liquid.

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