Liquor for regulating spleen and stomach, benefiting qi and nourishing blood and preparation method thereof

Abstract

The invention relates to the technical field of functional food, and discloses liqueur capable of regulating spleen and stomach, benefiting qi and nourishing blood and a preparation method of the liqueur. The liqueur is prepared from the following raw materials in parts by weight: 25-40 parts of a monarch drug group; 20-35 parts of a ministerial drug group; 15-25 parts of an adjuvant group; 5-10 parts of a conductant drug group; 10-20 parts of a flavor raw material group; 800 to 1500 parts of main body base liquor; the biotransformation strain is added according to 1-3% of the dry weight of the raw materials of the monarch drug group. Firstly, raw materials of the monarch drug group are subjected to biotransformation treatment; performing graded synergistic extraction according to properties of different raw materials to obtain functional mother liquor, blended mother liquor and flavor base liquor; and finally, stably fusing the functional mother liquor and the blended mother liquor with the main base liquor, and aging to obtain a finished product. According to the invention, the bioavailability of core functional components is improved through biotransformation, the physical stability of the product is improved through fractional extraction and step-by-step fusion processes, and the wine body is harmonious in flavor and excellent in sensory quality.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of functional food, in particular to a spleen and stomach regulating and qi and blood nourishing liquor and a preparation method thereof. BACKGROUND

[0002] Functional liquor, as a kind of beverage integrating traditional Chinese medicine theory and brewing technology, occupies a place in the market due to its claimed health and wellness effects. The preparation process of such products is mostly based on traditional methods, that is, a variety of Chinese medicinal materials are combined according to the formula, directly placed in high-concentration liquor for long-term soaking, or extracted through simple decoction and then blended with liquor base.

[0003] However, there are several technical limitations in the prior art. First, in terms of the utilization efficiency of effective components, the traditional soaking method is only a simple physical dissolution process. Many core effective components in medicinal materials, such as the prototype saponin in ginseng, are glycosides with high molecular weight, which have poor water and fat solubility, making it difficult for the human intestine to effectively absorb them, and the bioavailability is generally low. This makes it difficult for the final product to fully exert its health benefits, even if the formula is excellent, and it is difficult to fully exert its role in tonifying kidney deficiency and regulating the body.

[0004] Secondly, in terms of production process and product quality, all raw materials are mixed without distinction, making it difficult to optimize the process conditions. One extraction method cannot simultaneously consider the optimal dissolution conditions of different effective components in different medicinal materials (such as heat-sensitive aroma components, fat-soluble effective components, and water-soluble polysaccharides). This results in incomplete extraction of components or destruction of active substances. At the same time, this non-selective extraction process will also dissolve associated impurities such as tannins, macromolecular proteins, and pectin in the raw materials. These substances not only bring bitter taste, affecting the taste and flavor coordination of the product, but also easily interact with each other during storage, causing physical stability problems such as turbidity and precipitation in the liquor body, seriously affecting the shelf life of the product and consumer acceptance. Therefore, it is of great practical significance to develop a functional liquor preparation method that can improve the absorption efficiency of effective components while ensuring the stability and excellent sensory quality of the product. SUMMARY

[0005] In view of the deficiencies of the prior art, the present application provides a spleen and stomach regulating and qi and blood nourishing liquor and a preparation method thereof, which solves the problems of low bioavailability of effective components in functional liquor, poor physical stability of the product, and uncoordinated flavor in the prior art.

[0006] To achieve the above purpose, the present application realizes the following technical scheme: a spleen and stomach regulating and qi and blood nourishing liquor and a preparation method thereof.

[0007] The present application provides a kind of regulating spleen and stomach, tonifying qi and nourishing blood liquor, uses the following technical scheme: A kind of regulating spleen and stomach, tonifying qi and nourishing blood liquor is made from the raw materials containing the following weight parts: monarch group 25-40 parts;Minister group 20-35 parts;Adjunct group 15-25 parts;Make medicine group 5-10 parts;Flavor raw material group 10-20 parts;Main body base liquor 800-1500 parts;Biological transformation strain is added according to 1%-3% of the dry weight of monarch group raw materials.

[0008] By adopting the above technical scheme, the traditional Chinese medicine compatibility theory is combined with modern biological transformation technology. First, the formula clearly defines the function positioning and ratio range of each drug group of monarch, minister, adjunct and make, which constitutes the material basis for synergistic effect. The core innovation is that the raw materials of the monarch group, which are the basis of the formula, are pretreated by specific biological transformation strains at the initial stage of preparation. The biological transformation process has the following action mechanisms: Structural modification and transformation of macromolecular components: the prototype saponins and other components contained in the raw materials of the monarch group (such as ginseng) have large molecular weight and multiple sugar groups, which are difficult to be directly absorbed in the human body. Through the glycosidase system produced by specific microorganisms (such as lactobacillus plantarum), these prototype saponins can be selectively hydrolyzed to transform them into rare saponins (such as ginsenoside CK) with smaller molecular weight, stronger fat solubility and higher biological activity.

[0009] Improvement of bioavailability: the small molecular active substances generated by the above transformation can more easily pass through the intestinal barrier of the human body and enter the blood circulation, thereby greatly improving the bioavailability of the core efficacy components of the monarch group, so that their efficacy can be fully exerted.

[0010] Therefore, the liquor prepared by the present technical scheme not only has a reasonable compatibility structure, but also fundamentally improves the absorption efficiency of the core efficacy components through biological transformation technology, thereby achieving more significant effects of regulating spleen and stomach, tonifying qi and nourishing blood.

[0011] Preferably, the monarch group is a combination of rhizoma polygonati, ginseng and / or radix astragali, and lycium barbarum;The minister group is a combination of angelica sinensis and eucommia ulmoides;The adjunct group is a combination of atractylodes macrocephala, poria cocos and clove;The make medicine group is a combination of fried licorice and jujube.

[0012] By adopting the above technical scheme, classic food-medicinal raw materials are selected for compatibility, ensuring the safety and targeting of the product. Rhizoma polygonati, ginseng and radix astragali are the monarch of tonifying qi, angelica sinensis is the minister of tonifying blood, the monarch and the minister are matched together to achieve the effect of tonifying both qi and blood;Atractylodes macrocephala and poria cocos are the adjunct for invigorating the spleen and eliminating dampness;Clove warms the center, and fried licorice and jujube harmonize all drugs.

[0013] Preferably, the raw materials of the monarch group are biological transformation products obtained after fermentation treatment by the biological transformation strain.

[0014] By adopting the technical scheme, it is specified that the final form of the raw material of the monarch drug group is a product prepared by biological fermentation technology. This limitation is a key technical prerequisite for realizing the conversion of core active ingredients and improving the effectiveness of the product.

[0015] Preferably, the biological conversion strain is Lactobacillus plantarum and / or Saccharomyces cerevisiae.

[0016] By adopting the technical scheme, two safe and efficient strains are selected. Lactobacillus plantarum is a high-efficiency β-glucosidase-producing strain that can directionally convert saponin ingredients. Saccharomyces cerevisiae can produce unique fermentation flavors during the conversion process and assist in the decomposition of plant cell walls, which helps subsequent component elution. The use or combination of the two ensures the stability and efficiency of the biological conversion process.

[0017] The application provides a preparation method of a spleen and stomach regulating and qi and blood tonifying liquor, which adopts the following technical scheme: The preparation method of the spleen and stomach regulating and qi and blood tonifying liquor comprises the following steps: S1, mixing the raw materials of the monarch drug group and the biological conversion strain for fermentation treatment to obtain the monarch drug raw material after biological conversion; S2, mixing the monarch drug raw material after biological conversion obtained in step S1 and the raw materials of the minister drug group for first extraction to obtain an efficacy mother liquor A; mixing the raw materials of the auxiliary drug group and the raw materials of the assistant drug group for second extraction to obtain a blending mother liquor B; and performing third extraction on the flavor raw material group to obtain a flavor base liquor C; S3, mixing the efficacy mother liquor A and the blending mother liquor B with a main body base liquor for first-stage fusion and standing for stabilization; S4, mixing the liquor obtained in step S3 and the flavor base liquor C for second-stage fusion, adjusting, and then aging to obtain the spleen and stomach regulating and qi and blood tonifying liquor.

[0018] By adopting the technical scheme, the application establishes a systematic preparation process of hierarchical processing and step-by-step fusion, and the innovative principle is embodied in: Targeted biological conversion and hierarchical collaborative extraction: the method first performs targeted biological conversion on the monarch drug group in step S1 to realize the pretreatment of the core active ingredients. Then, in step S2, instead of adopting the traditional mixed soaking or single extraction method, hierarchical extraction paths are designed according to the properties and functional positioning of different drug groups: the preparation of the efficacy mother liquor A integrates the monarch and minister groups, aiming to efficiently elute the core active substances; the preparation of the blending mother liquor B is for the auxiliary and assistant drug groups; and the preparation of the flavor base liquor C is performed independently to maximize the retention of its aromatic substances. This collaborative extraction mode avoids the mutual interference between different medicinal ingredients and selects the optimal extraction conditions for each component, significantly improving the elution rate and yield of key active ingredients.

[0019] The method uses a step-by-step fusion process in steps S3 and S4. First, the high-concentration and complex-ingredient efficacy mother liquor A and blending mother liquor B are fused into the main liquor, and through standing and stabilization, various macromolecular substances (such as polysaccharides, proteins, saponins, etc.) in the system are fully associated to form an efficacy liquor system with stable physical and chemical properties. On this basis, flavor liquor C is then fused in. This process avoids the destruction of colloidal balance caused by the one-time mixing of all materials, effectively prevents physical stability problems such as precipitation and flocculation during storage, and at the same time ensures that the final liquor is clear and transparent, with highly coordinated aroma and taste.

[0020] Preferably, in step S1, the process parameters of the fermentation treatment are: fermentation temperature 28-35°C, relative humidity 65%-80%, and fermentation time 24-72 hours.

[0021] By adopting the above technical solution, the optimal process parameter range of the biological transformation step is provided. The temperature and humidity conditions are conducive to the growth and enzyme production of the selected strains, ensuring that the conversion of the monarch drug group raw materials reaches a high level within a reasonable time.

[0022] Preferably, in step S2, the first extraction uses subcritical extraction, with an extraction temperature of 25-45°C and an extraction pressure of 0.5-1.0 MPa.

[0023] By adopting the above technical solution, low-temperature and high-efficiency subcritical extraction is selected for the preparation of efficacy mother liquor A. This method can effectively extract fat-soluble and heat-sensitive active ingredients, while avoiding the destruction of biological transformation products (such as rare saponins) by high temperature, and maximally preserving the efficacy substances of the monarch and minister drug groups.

[0024] Preferably, in step S2, the second extraction uses dynamic hot reflux extraction, with a solvent of grain alcohol with an alcohol content of 50%-60% v / v, a solid-liquid weight ratio of 1:(8-12), and an extraction temperature of 65-75°C.

[0025] By adopting the above technical solution, the classic dynamic hot reflux extraction is selected for the preparation of blending mother liquor B. This method is suitable for extracting water-soluble and alcohol-soluble components in the assistant and minister drug groups, with high extraction efficiency and mature technology, which can ensure the sufficient dissolution of auxiliary components.

[0026] Preferably, in step S2, the third extraction uses ultrasonic-assisted immersion, with an ultrasonic frequency of 25-45 kHz and a treatment time of 0.5-1.5 hours.

[0027] By adopting the technical scheme, the ultrasonic assisted immersion is adopted for preparation of the flavor base liquor C. By using the cavitation effect of ultrasonic, the aromatic substances in flowers, fruits and other materials can be efficiently extracted in a short time, and the process is at low temperature or normal temperature, thereby avoiding volatilization and degradation of heat-sensitive aroma components.

[0028] Preferably, the standing time in step S3 is 10-20 days; and the aging temperature in step S4 is 12-18 DEG C, and the time is 3-9 months.

[0029] By adopting the technical scheme, the key time and temperature parameters of the fusion and aging process are defined. The sufficient standing time is the guarantee for forming a stable efficacy base liquor system; and the subsequent aging at a suitable temperature can promote esterification, oxidation and reduction reactions of various components in the wine body, so that the wine body is further mellowed, the taste is softer, and the flavor is more coordinated.

[0030] The application provides a spleen and stomach regulating and qi and blood nourishing liquor and a preparation method thereof. 1. In the application, the target biological transformation is performed on the raw materials of the monarch drug group, and specific microorganisms are used to convert inherent macromolecular prototype saponins in ginseng and other raw materials into rare saponins with smaller molecular weight and easier absorption by human bodies. This step modifies the structure of the core raw materials from the source, significantly improves the bioavailability of the core efficacy components, and thus makes the comprehensive effects of the product on regulating the spleen and stomach, supplementing qi and blood, and tonifying kidney deficiency more explicit.

[0031] 2. In the application, the process of fractional extraction and step-by-step fusion is adopted. First, different medicinal raw materials are processed separately to avoid cross interference of components and loss of aroma substances. Second, the efficacy mother liquor and the main base liquor are associated to reach stable balance before being fused with the flavor base liquor through the step of first regulating and then supplementing. This process effectively prevents the wine body from producing precipitate or turbidity during long-term storage, and makes the medicinal aroma, wine aroma and aroma of flavor raw materials highly coordinated, with a mellow and smooth taste.

[0032] 3. For different functional positioning raw material groups of monarchs, ministers, assistants and flavors, the most suitable modern extraction technologies such as subcritical extraction, dynamic hot reflux and ultrasonic assisted immersion are adopted. This method gets rid of the compromise of the traditional single soaking method to the extraction conditions, provides the most optimized dissolution environment for active ingredients of different properties, significantly improves the extraction efficiency of various efficacy components and flavor substances, and makes the whole production process more precise and controllable, ensuring the quality uniformity of product batches. DETAILED DESCRIPTION

[0033] The technical solutions in the embodiments of the present application will be clearly and completely described below in conjunction with the embodiments and comparative examples of the present application. Obviously, the described embodiments are only a part of the embodiments of the present application, rather than all the embodiments of the present application. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative work fall within the scope of the present application.

[0034] Preparation Example 1-4: Preparation Example 1: Preparation of the ginseng raw material after bioconversion Preparation Example 1-1: Take 20 g of crushed and 80-mesh sieved ginseng dry powder, 15 g of crushed and 80-mesh sieved rhizoma polygonati dry powder, and 10 g of crushed and 80-mesh sieved medlar dry powder, and mix them with 8 g of rice chaff. Add purified water to adjust the moisture content of the materials to 55%, and sterilize the materials in a high-pressure pot (or other wet heat sterilization equipment) at 121°C and 0.1 MPa for 30 minutes. After the materials are cooled to 35°C, inoculate 1 g of activated lactobacillus plantarum bacterial suspension in a clean environment, and mix them evenly. Place the materials in a clean fermentation container, seal or semi-seal it, control the fermentation temperature at 32°C and the relative humidity at 75%, and ferment for 48 hours. After the fermentation is completed, dry the materials at 65°C or air dry them to constant weight, and the ginseng raw material after bioconversion 1-1 is obtained.

[0035] Preparation Example 1-2: Take 25 g of crushed and 60-mesh sieved radix astragali dry powder, 20 g of crushed and 60-mesh sieved rhizoma polygonati dry powder, and 15 g of crushed and 60-mesh sieved medlar dry powder, and mix them with 10 g of wheat bran. Add purified water to adjust the moisture content of the materials to 60%, and wet heat sterilize the materials in a high-pressure pot for 20 minutes. After the materials are cooled to 30°C, inoculate 1.2 g of activated saccharomyces cerevisiae bacterial suspension in a clean environment, and mix them evenly. Place the materials in a fermentation container, control the fermentation temperature at 28°C and the relative humidity at 80%, and ferment for 72 hours. After the fermentation is completed, dry the materials at 60°C or air dry them to constant weight, and the ginseng raw material after bioconversion 1-2 is obtained.

[0036] Preparation Example 1-3: Take 30 g of crushed and 100-mesh sieved ginseng dry powder, 15 g of crushed and 100-mesh sieved rhizoma polygonati dry powder, and 10 g of crushed and 100-mesh sieved medlar dry powder, and mix them with 10 g of rice chaff. Add purified water to adjust the moisture content of the materials to 50%, and wet heat sterilize the materials in a high-pressure pot for 30 minutes. After the materials are cooled to 35°C, inoculate 1.2 g of activated lactobacillus plantarum bacterial suspension in a clean environment, and mix them evenly. Place the materials in a fermentation container, control the fermentation temperature at 35°C and the relative humidity at 65%, and ferment for 24 hours. After the fermentation is completed, dry the materials at 70°C or air dry them to constant weight, and the ginseng raw material after bioconversion 1-3 is obtained.

[0037] Preparation Example 2: Preparation of the efficacy mother liquor A Preparation Example 2-1: The whole bio-transformed monarch drug 1-1 obtained in Preparation Example 1-1 was mixed with 25 g of Angelica sinensis and 20 g of Eucommia ulmoides which were pulverized to 20 mesh. The mixture was placed in a small subcritical extraction device, with butane as the extraction solvent, the extraction temperature was controlled at 30°C, the extraction pressure was 0.6 MPa, and the extraction was carried out for 2.5 hours. After the extraction was completed, the solvent was removed under reduced pressure to obtain a paste-like substance, which was the efficacy mother liquor A-1.

[0038] Preparation Example 2-2: The whole bio-transformed monarch drug 1-2 obtained in Preparation Example 1-2 was mixed with 30 g of Angelica sinensis and 25 g of Eucommia ulmoides which were pulverized to 40 mesh. The mixture was placed in a small subcritical extraction device, with butane as the extraction solvent, the extraction temperature was controlled at 45°C, the extraction pressure was 1.0 MPa, and the extraction was carried out for 1.5 hours. After the extraction was completed, the solvent was removed under reduced pressure to obtain a paste-like substance, which was the efficacy mother liquor A-2.

[0039] Preparation Example 3: Preparation of blending mother liquor B Preparation Example 3-1: Atratylodes 15 g, Poria cocos 10 g, Syzygium aromaticum 5 g, Radix Glycyrrhizae 5 g, and Jujube 5 g which were pulverized to 20 mesh were weighed and mixed uniformly. The mixture was placed in a glass flask with reflux condensation, and 8 times the weight of the material of grain alcohol with an alcohol degree of 55%vol was added as a solvent. The mixture was heated to reflux for 2 times, 1.5 hours each time, under a water bath at 70°C. The two extraction liquids were combined and filtered with gauze or filter paper, and the filtrate was the blending mother liquor B-1.

[0040] Preparation Example 3-2: Atratylodes 20 g, Poria cocos 15 g, Syzygium aromaticum 8 g, Radix Glycyrrhizae 8 g, and Jujube 8 g which were pulverized to 40 mesh were weighed and mixed uniformly. The mixture was placed in a glass flask with reflux condensation, and 12 times the weight of the material of grain alcohol with an alcohol degree of 60%vol was added as a solvent. The mixture was heated to reflux for 2 times, 2.0 hours each time, under a water bath at 65°C. The two extraction liquids were combined and filtered, and the filtrate was the blending mother liquor B-2.

[0041] Preparation Example 4: Preparation of flavor base liquor C Preparation Example 4-1: Dry osmanthus 10 g and mulberry 10 g were weighed and placed in a beaker or a wide-mouthed bottle, and a main base liquor with an alcohol degree of 45%vol was added, with a solid-liquid ratio of 1:10 (w / v). The mixture was immersed for 1 hour under the condition of constant temperature at 15°C, with the assistance of an ultrasonic cleaner or a probe-type ultrasonic processor with a frequency of 30 kHz and a power of 50 W-150 W. After the immersion was completed, the mixture was sealed and allowed to stand for 24 hours, and the supernatant was filtered to obtain the flavor base liquor C-1.

[0042] Preparation Example 4-2: Take 15g of dried longan meat and 5g of rose, place them in a beaker or wide-mouth bottle, add base liquor with an alcohol content of 55%vol, and the solid-liquid ratio is 1:15 (w / v). Under constant temperature conditions of 25°C, use an ultrasonic device with a frequency of 45kHz and a power of 50W-150W to assist in the immersion for 0.5 hours. After the immersion is completed, seal and stand for 48 hours, filter and take the supernatant, which is the flavor base liquor C-2.

[0043] Example 1-3: Example 1: This example provides a spleen and stomach regulating, qi and blood nourishing liquor and its production method, which includes the following steps: Effect injection and stabilization: Take 1000mL of clear fragrance type sorghum liquor with an alcohol content of 52%vol as the main base liquor. Add 8g of the effect mother liquor A-1 prepared in Preparation Example 2-1 and 120mL of the blending mother liquor B-1 prepared in Preparation Example 3-1 to the base liquor. Slowly stir in a stirring container at a speed of 40rpm / min for 45 minutes to make it completely dissolved and mixed. Move the mixed liquor into a clean glass storage tank, seal, and store in a constant temperature environment of 18°C for 15 days to obtain the effect base liquor.

[0044] Flavor guidance and balance: Place the above effect base liquor in an environment with a temperature of 15°C, and slowly add 150mL of flavor base liquor C-1 prepared in Preparation Example 4-1 to every 1000mL of effect base liquor, and gently stir for 20 minutes to make it evenly blend.

[0045] Pottery jar aging and finished product: Transfer the final adjusted liquor into a clean pottery jar, seal the jar mouth. Place it in an environment with a temperature of 15°C and a relative humidity of 70% for 6 months of aging. After the aging period is over, take out the liquor, filter through diatomite, and fill to obtain the finished product.

[0046] Example 2: This example provides a spleen and stomach regulating, qi and blood nourishing liquor and its production method, which includes the following steps: Effect injection and stabilization: Take 1000mL of clear fragrance type sorghum liquor with an alcohol content of 52%vol as the main base liquor. Add 8g of the effect mother liquor A-1 prepared in Preparation Example 2-1 and 120mL of the blending mother liquor B-1 prepared in Preparation Example 3-1 to the base liquor. Slowly stir in a stirring container at a speed of 40rpm / min for 45 minutes to make it completely dissolved and mixed. Move the mixed liquor into a clean glass storage tank, seal, and store in a constant temperature environment of 18°C for 15 days to obtain the effect base liquor.

[0047] Flavor Guiding and Balancing: The above efficacy base liquor was placed in an environment with a temperature of 12°C, 100 mL of flavor base liquor C-1 prepared in Preparation Example 4-1 was slowly added according to a proportion of 100 mL per 1000 mL of the efficacy base liquor, and gently stirred for 15 minutes to make it uniformly mixed.

[0048] Pottery Aging and Finished Product: The final liquor after being finished was transferred into a clean pottery jar, and the jar mouth was sealed. The jar was placed in an environment with a temperature of 18°C and a relative humidity of 75% for aging for 9 months. After the aging period was over, the liquor was taken out, filtered through a precision filter membrane, and filled to obtain the finished product.

[0049] Example 3: The present example provides a spleen and stomach regulating and qi and blood tonifying liquor and a preparation method thereof, which comprises the following steps: Efficacy Injection and Stabilization: 1000 mL of a clear fragrance type sorghum liquor with an alcohol content of 52%vol was taken as the main base liquor. 5 g of the efficacy mother liquor A-1 prepared in Preparation Example 2-1 and 80 mL of the blending mother liquor B-1 prepared in Preparation Example 3-1 were added to the base liquor. The mixture was slowly stirred in a stirring container at a speed of 30 rpm / min for 30 minutes to make it completely dissolved and mixed. The mixed liquor was moved into a clean glass storage tank, sealed, and stored in a constant temperature environment at 15°C for 10 days to obtain the efficacy base liquor.

[0050] Flavor Guiding and Balancing: The above efficacy base liquor was placed in an environment with a temperature of 12°C, 100 mL of flavor base liquor C-1 prepared in Preparation Example 4-1 was slowly added according to a proportion of 100 mL per 1000 mL of the efficacy base liquor, and gently stirred for 15 minutes to make it uniformly mixed.

[0051] Pottery Aging and Finished Product: The final liquor after being finished was transferred into a clean pottery jar, and the jar mouth was sealed. The jar was placed in an environment with a temperature of 12°C and a relative humidity of 60% for aging for 3 months. After the aging period was over, the liquor was taken out, filtered through diatomite, and filled to obtain the finished product.

[0052] Comparative Example 1-4: Comparative Example 1: Compared with Example 1, the difference lies in that: In the present comparative example, the traditional mixed soaking method was adopted. All the traditional Chinese medicine raw materials (including the monarch, minister, assistant and guide groups) and flavor raw materials used in Example 1 were directly and completely placed in the same amount of main base liquor without being treated by biological transformation and fractional extraction, and then sealed and aged in the same conditions as Example 1 for 6 months.

[0053] Comparative Example 2: Compared with Example 1, the difference lies in that: The target biological transformation pretreatment step of the monarch drug group is not used in this comparative example. The monarch drug raw materials (ginseng, rhizoma polygonati, and medlar) without fermentation treatment are directly crushed, and then mixed with the raw materials of the minister drug group. The subsequent steps of preparing the efficacy mother liquor A and all other steps are exactly the same as those in Example 1.

[0054] Comparative Example 3: Compared with Example 1, the difference is that: The hierarchical synergistic extraction process is not used in this comparative example. The monarch drug raw materials after biological transformation in Preparation Example 1-1 are mixed with all raw materials of the minister drug group, the auxiliary drug group, and the assistant drug group. The dynamic hot reflux extraction method in Preparation Example 3-1 is used for extraction. After obtaining the mixed extraction liquid, the subsequent steps of efficacy injection, flavor orientation, and aging are exactly the same as those in Example 1.

[0055] Comparative Example 4: Compared with Example 1, the difference is that: The fusion process of first adjustment and then supplementation is not used in this comparative example. The efficacy mother liquor A-1 prepared in Preparation Example 2-1, the blending mother liquor B-1 prepared in Preparation Example 3-1, and the flavor base liquor C-1 prepared in Preparation Example 4-1 are all added into the main body base liquor at the same time. After stirring uniformly, they are directly transferred into pottery jars for aging. All other steps and conditions are exactly the same as those in Example 1.

[0056] Test Example 1-4: Test Example 1: Verification of biological transformation effect Experimental description: The purpose of this test example is to verify the effectiveness of the biological transformation step in the present application by quantitatively analyzing the content changes of representative macromolecular components (ginsenoside Rb1) and small molecule active metabolites (ginsenoside CK) of the monarch drug raw materials before and after biological transformation.

[0057] Experimental materials and instruments Samples: Pre-fermentation raw materials: Take the mixed raw material powder of ginseng and medlar in Preparation Example 1-1 without fermentation treatment.

[0058] Post-fermentation raw materials: Take the monarch drug raw materials 1-1 after biological transformation prepared in Preparation Example 1-1.

[0059] Standard: Ginsenoside Rb1 standard and ginsenoside CK standard.

[0060] Main instruments: High-performance liquid chromatograph (with ultraviolet detector), ultrasonic cell crusher, analytical balance, centrifuge.

[0061] Experimental steps: Sample preparation: 1.0 g of dry powder of the pre-fermentation material and the post-fermentation material was precisely weighed and placed in a 50 mL conical flask with a stopper. 25 mL of 80% methanol solution was precisely added to each flask, and weighed. The flask was ultrasonically treated at 40°C and 250W for 30 minutes, and weighed again after cooling. The lost weight was made up with 80% methanol solution, and shaken well. The solution was centrifuged at 4000 r / min for 10 minutes, and the supernatant was collected, filtered through a 0.22 μm microporous filter, and the filtrate was collected as the sample solution to be tested.

[0062] Standard solution preparation: the ginsenoside Rb1 and ginsenoside CK standard were precisely weighed, dissolved and diluted with methanol to prepare a series of mixed standard working solutions with different concentrations.

[0063] Chromatographic conditions: Chromatographic column: C18 reversed-phase chromatographic column (4.6 mm x 250 mm, 5 μm).

[0064] Mobile phase: acetonitrile (A) - water (B), gradient elution.

[0065] Flow rate: 1.0 mL / min.

[0066] Column temperature: 30°C.

[0067] Detection wavelength: 203 nm.

[0068] Injection volume: 10 μL.

[0069] Content determination: standard solution and sample solution were injected for analysis. According to the regression equation of the standard curve, the contents of ginsenoside Rb1 and ginsenoside CK in the sample were calculated by external standard method, and the results were expressed in mg / g dry weight.

[0070] Experimental results: Table 1. Comparison of the contents of ginsenoside Rb1 and ginsenoside CK before and after biotransformation Results analysis: The data in Table 1 shows that after the fermentation of the main medicinal material by Lactobacillus plantarum, the content of the endogenous macromolecular prototype saponin ginsenoside Rb1 in the material was significantly reduced from 7.28 mg / g to 1.93 mg / g. At the same time, the content of the small molecule metabolite ginsenoside CK, which was extremely low in the pre-fermentation material, was significantly increased from 0.04 mg / g to 1.57 mg / g.

[0071] The content change indicates that under the set fermentation process conditions, specific glycosidase (such as β-glucosidase) produced by the microorganism can effectively hydrolyze the sugar chain of the protopanax saponin Rb1 and other protopanax saponins, and convert it into the rare saponin ginsenoside CK which has a smaller molecular weight and a simpler structure. The result confirms the technical feasibility and effectiveness of the biotransformation step in the method of the application, which realizes the directional conversion of the inherent macromolecular components in the raw material with lower bioavailability into small molecular active substances that are easy to absorb.

[0072] Test Example 2: Dissolution amount test of key active ingredients Experimental explanation: The present test example aims to evaluate the effect of the preparation method of the present application on improving the dissolution efficiency of key ingredients relative to traditional and simplified processes, by quantitatively analyzing the concentrations of two representative active ingredients (ginsenoside CK and ferulic acid) of different sources and different properties in the final product wine.

[0073] Experimental materials and instruments: Samples: final product wine of Examples 1-3 and Comparative Examples 1-4.

[0074] Standard: ginsenoside CK standard and ferulic acid standard.

[0075] Main instruments: high performance liquid chromatograph (with diode array detector), analytical balance, centrifuge.

[0076] Experimental steps: Sample preparation: 2 mL of each sample wine was accurately pipetted into a centrifuge tube and centrifuged at a speed of 10000 r / min for 10 minutes. The supernatant was filtered through a 0.22 μm microporous filter membrane, and the filtrate was collected as the sample solution to be tested.

[0077] Standard solution preparation: an appropriate amount of ginsenoside CK and ferulic acid standard was accurately weighed, dissolved and diluted with methanol to prepare a series of mixed standard working solutions with different concentrations.

[0078] Chromatographic conditions: Chromatographic column: C18 reversed-phase chromatographic column (4.6 mm x 250 mm, 5 μm).

[0079] Mobile phase: acetonitrile (A) - 0.1% phosphoric acid aqueous solution (B), gradient elution.

[0080] Flow rate: 1.0 mL / min.

[0081] Column temperature: 35°C.

[0082] Detection wavelength: ginsenoside CK was detected at 203 nm, and ferulic acid was detected at 321 nm.

[0083] Injection volume: 10 μL.

[0084] Content determination: standard solution and sample solution were injected for analysis respectively. According to the standard curve regression equation under different detection wavelengths, the contents of ginsenoside CK and ferulic acid in each sample were calculated by external standard method, and the results were expressed in mg / L.

[0085] Experimental results: Table 2. Contents of key active ingredients in each sample Result analysis: The data in Table 2 show that the contents of ginsenoside CK and ferulic acid in the finished wine liquids of Examples 1-3 are significantly higher than those in Comparative Examples 1, 2 and 3.

[0086] The high content of ginsenoside CK in the sample of Example is directly attributed to the biotransformation step of the monarch drug material, which converts the prototype saponin into ginsenoside CK; and the content of ginsenoside CK in the finished product of Comparative Example 2 is close to undetectable due to the absence of this step, which verifies the necessity of the biotransformation step.

[0087] Meanwhile, the higher content of ferulic acid in the sample of Example, compared with Comparative Example 1 using traditional soaking and Comparative Example 3 using mixed extraction, confirms that the hierarchical synergistic extraction process based on the theory of monarch, minister and assistant, can use the most optimized extraction method for different medicinal properties of raw materials, thereby more efficiently dissolving the representative components in the minister medicine. The data of Comparative Example 4 is close to Example 1, indicating that the fusion process mainly affects the stability and sensory characteristics of the product, rather than the total dissolution of the key components.

[0088] Comprehensive analysis shows that the technical path of combining biotransformation and hierarchical synergistic extraction adopted by the present application can effectively promote the generation and dissolution of active ingredients from different sources, thereby improving the efficacy material basis of the final product.

[0089] Test Example 3: Product clarity and stability test Experimental explanation: This test example investigates the influence of different preparation processes on the physical stability of the final product wine liquid through accelerated stability test. The evaluation index is the change of turbidity and the generation of precipitate.

[0090] Experimental materials and instruments: Samples: final product wine liquids of Example 1, Comparative Example 1 and Comparative Example 4.

[0091] Main instruments: turbidimeter, constant temperature incubator, glass bottle with stopper.

[0092] Experimental steps: Sample preparation and accelerated test: 200 mL of the finished liquor of Example 1, Comparative Example 1 and Comparative Example 4, respectively, were placed in clean, dry glass bottles with stoppers and sealed. All sample bottles were placed in a constant temperature incubator at 40°C for an accelerated stability test of 60 days.

[0093] Turbidity determination and observation: On the 0th day, 15th day, 30th day and 60th day of the test, all samples were taken out of the incubator. The samples were allowed to stand at room temperature for 2 hours, and after they returned to room temperature, they were gently inverted and mixed once. The turbidity value (NTU) of each sample was measured using a turbidimeter, and the presence or absence of precipitate or flocculent at the bottom of the bottle was observed and recorded. Each sample was measured 3 times, and the average value was taken.

[0094] Experimental results: Table 3. Turbidity changes and precipitation of each sample in the accelerated stability test Analysis of results: The data in Table 3 show that the turbidity value of Example 1 remained at a low level (<1.0 NTU) throughout the accelerated test period, and no visible precipitate appeared at all, demonstrating good physical stability.

[0095] Comparative Example 1 used traditional mixing and soaking, and the insoluble particles and macromolecular substances in the raw materials directly entered the liquor body, resulting in a high initial turbidity, which rapidly aggregated to form a large amount of precipitate under accelerated conditions.

[0096] Comparative Example 4 was clear at the initial stage of the test, but its turbidity increased significantly over time and eventually precipitated. This indicates that the one-time mixing of the efficacy mother liquor, blending mother liquor and flavor base liquor did not form a stable balance of the various complex components in the system, leading to aggregation between molecules.

[0097] In contrast, the step-by-step fusion process used in Example 1, in which the efficacy mother liquor with a higher concentration is first pre-fused and stabilized with the blending mother liquor in the main base liquor, allows the high molecular substances to reach an associated equilibrium state; then the flavor base liquor with a large difference in chemical environment is added, avoiding the destruction of the balance and the precipitation of substances caused by the instantaneous mixing of each system. This result confirms that the fusion process of the present application is a key step to ensure the long-term clarity and stability of the final product.

[0098] Test Example 4: Sensory evaluation Experimental explanation: This test example uses sensory evaluation methods to compare the aroma, taste, mouthfeel and overall acceptability of the finished liquor prepared by different processes, in order to evaluate the influence of the method of the present application on the final flavor quality of the product.

[0099] Experimental materials and methods: Samples: final product wine of Example 1, Comparative Example 1 and Comparative Example 4.

[0100] Evaluation panel: an organoleptic evaluation panel consisting of 10 professional wine tasters.

[0101] Evaluation method: The evaluation was conducted in a double-blind manner, and all samples were served in uniformly coded wine glasses.

[0102] Evaluation criteria: a percentage scoring table containing four dimensions was established, namely aroma harmony (balance and integration of medicinal aroma, wine aroma and fruit aroma), taste (fullness, bitterness and aftertaste), mouthfeel (smoothness and roundness on entry) and overall preference.

[0103] Data processing: the average value of each sample was calculated after removing the highest and lowest scores, which was the final score of the item.

[0104] Experimental results: Table 4. Sensory evaluation results of each sample Result analysis: The sensory evaluation data in Table 4 shows that the scores of Example 1 in all evaluation dimensions are significantly better than those of Comparative Example 1 and Comparative Example 4.

[0105] Comparative Example 1 uses traditional mixing and soaking, and various raw material components are directly dissolved without treatment, resulting in too prominent medicinal smell, which covers up the wine aroma and other aromas, and too much bitter-tasting substances are dissolved, so the aroma harmony and taste scores are the lowest.

[0106] Although Comparative Example 4 uses pretreatment of raw materials, the one-time mixing and blending method fails to fully integrate different characteristics of the liquid phase system, resulting in uncoordinated flavor and lack of roundness in mouthfeel, and its scores are in the middle.

[0107] The excellent performance of Example 1 is due to the synergistic effect of multiple technical links in the present application: first, the bioconversion of core raw materials reduces the bitterness of some raw materials; second, the fractional extraction separates the efficacy components and flavor components for separate processing, avoiding the loss and deterioration of aroma substances during extraction; finally, the pre-adjustment and post-supplement blending technique based on flavor profile targeting ensures the stable integration of efficacy base liquor, and on this basis, the flavor is accurately adjusted, so that the medicinal aroma, wine aroma and fruit aroma are highly balanced and coordinated, and finally the sensory characteristics of fullness, smoothness and rich flavor levels are formed.

Claims

1. A medicinal wine for regulating the spleen and stomach, replenishing qi and nourishing blood, characterized in that, Made from the following ingredients in parts by weight: Principal drug group: 25-40 doses; Medicine group: 20-35 doses; Adjuvant group: 15-25 parts; Drug group: 5-10 doses; Flavor ingredient group: 10-20 portions; Main base liquor: 800-1500 portions; Biotransformation strains: Add at 1%-3% of the dry weight of the raw materials in the principal drug group.

2. The medicinal wine for regulating the spleen and stomach, replenishing qi and nourishing blood according to claim 1, characterized in that, The principal herb group is a combination of Polygonatum sibiricum, ginseng and / or Astragalus membranaceus, and Lycium barbarum; The herbal combination is a combination of Angelica sinensis and Eucommia ulmoides; The adjuvant group is a combination of Atractylodes macrocephala, Poria cocos and clove; The adjuvant group is a combination of roasted licorice root and jujube.

3. The medicinal wine for regulating the spleen and stomach, replenishing qi and nourishing blood according to claim 1, characterized in that, The raw material of the principal drug group is a biotransformation product obtained after fermentation treatment by the biotransformation strain.

4. The medicinal wine for regulating the spleen and stomach, replenishing qi and nourishing blood according to claim 3, characterized in that, The biotransformation strains are Lactobacillus plantarum and / or Saccharomyces cerevisiae.

5. A method for preparing a medicinal wine that regulates the spleen and stomach, replenishes qi and nourishes blood, characterized in that... Includes the following steps: S1. Mix the raw materials of the principal drug group with the biotransformation strain and ferment them to obtain the biotransformed principal drug raw materials. S2. The biotransformed principal drug raw material obtained in step S1 is mixed with the assistant drug raw material and subjected to a first extraction to obtain efficacy mother liquor A; the adjuvant drug group and the guide drug group raw material are mixed and subjected to a second extraction to obtain blending mother liquor B; the flavor raw material group is subjected to a third extraction to obtain flavor base liquor C. S3. Mix the efficacy mother liquor A and blending mother liquor B with the main base liquor for the first stage of fusion, and let it stand to stabilize. S4. The wine obtained in step S3 is mixed with the flavor base wine C for the second stage of fusion. After blending, it is aged to obtain the liqueur that regulates the spleen and stomach and replenishes qi and blood.

6. The method for preparing a spleen-stomach-regulating, qi-tonifying, and blood-nourishing liqueur according to claim 5, characterized in that, In step S1, the process parameters for the fermentation treatment are: fermentation temperature 28-35℃, relative humidity 65%-80%, and fermentation time 24-72 hours.

7. The method for preparing a spleen-stomach-regulating, qi-tonifying, and blood-nourishing liqueur according to claim 5, characterized in that, In step S2, the first extraction is a subcritical extraction with an extraction temperature of 25-45℃ and an extraction pressure of 0.5-1.0MPa.

8. The method for preparing a spleen-stomach-regulating, qi-tonifying, and blood-nourishing liqueur according to claim 5, characterized in that, In step S2, the second extraction is performed using dynamic hot reflux extraction, the solvent is grain liquor with an alcohol content of 50%-60% v / v, the weight ratio of material to liquid is 1:(8-12), and the extraction temperature is 65-75℃.

9. The method for preparing a spleen-stomach-regulating, qi-tonifying, and blood-nourishing liqueur according to claim 5, characterized in that, In step S2, the third extraction is performed using ultrasonic-assisted impregnation with an ultrasonic frequency of 25-45 kHz and a processing time of 0.5-1.5 hours.

10. The method for preparing a spleen-stomach-regulating, qi-tonifying, and blood-nourishing liqueur according to claim 5, characterized in that, The settling time in step S3 is 10-20 days; the aging temperature in step S4 is 12-18℃, and the time is 3-9 months.

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