Cardiovascular maintenance functional wine based on composite fermentation process and preparation method thereof

Abstract

The application discloses a cardiovascular maintenance functional wine based on a composite fermentation process and a preparation method thereof. Through synergistic fermentation of rosewood flavones, five-grain nutrients and rhizoma notopterygii blood-activating components, a cardiovascular maintenance wine with multiple effects of blood pressure regulation, microcirculation improvement, nerve protection and anti-inflammation is developed. Process parameters are optimized and designed to ensure efficient reservation and release of active components, and the cardiovascular maintenance wine is suitable for daily auxiliary conditioning of sub-healthy people and cardiovascular risk groups.

Description

Technical Field

[0001] This invention belongs to the field of functional food processing technology, specifically relating to a cardiovascular health-promoting functional wine based on a compound fermentation process and its preparation method, a low-alcohol functional wine with cardiovascular health-promoting effects prepared by a directional fermentation process and its industrial production method. Background Technology

[0002] In today's society, cardiovascular disease has become one of the leading killers threatening human health, with its incidence and mortality rates showing an upward trend year by year. With the improvement of people's living standards and changes in lifestyle, the number of people suffering from cardiovascular diseases such as hypertension, hyperlipidemia, and coronary heart disease is constantly increasing, placing a heavy burden on individuals, families, and society. Therefore, finding effective prevention and adjuvant treatment methods for cardiovascular diseases has become a research hotspot in the fields of medicine and food science.

[0003] Traditional functional foods and beverages play a role in maintaining cardiovascular health, but existing products on the market have many shortcomings. Among alcoholic beverages, most focus primarily on taste and flavor, neglecting their effects on improving cardiovascular function. Some wines claiming health benefits often lack scientific evidence and clinical validation, failing to meet consumers' needs for healthy drinking and cardiovascular health.

[0004] From a raw material perspective, rosewood, as a traditional Chinese medicinal material, is rich in vitamin C, flavonoids, and antioxidants, offering various health benefits and is commonly used to treat respiratory diseases and promote digestion. However, its application in alcoholic beverage development is relatively limited, especially research on combining it with grains to improve cardiovascular function. Grains (rice, glutinous rice, wheat, mung beans, and millet) have a long history in Chinese culinary culture and are nutritious ingredients widely used in brewing alcoholic beverages. However, traditional five-grain wines often focus on brewing techniques and taste, failing to fully utilize their potential value in cardiovascular health. Dalbergia odorifera, a precious Chinese medicinal material, possesses the effects of promoting blood circulation, removing blood stasis, stopping bleeding, and relieving pain. However, its application in alcoholic beverages is currently not widespread, and research on its synergistic application with rosewood and grains is lacking.

[0005] Regarding fermentation processes, existing technologies lack systematic research and optimization for the fermentation of rosewood, grains, and sandalwood. Factors such as fermentation temperature, time, yeast type, and inoculation amount significantly impact the extraction of active ingredients and the quality of the wine. However, existing processes often fail to precisely control these factors, resulting in low dissolution efficiency of active ingredients, poor taste and quality, and an inability to fully realize their cardiovascular benefits. Furthermore, current fermentation methods lack standardized and regulated operations in aging, filtration, and packaging, affecting product stability and quality.

[0006] Regarding efficacy verification, while some studies suggest that certain components in rosewood, grains, and sandalwood may be beneficial to cardiovascular health, there is a lack of clinical data to support the claim that products made by combining these ingredients and employing specific fermentation and distillation processes improve cardiovascular function. Consumers often lack scientific evidence and trust when choosing alcoholic beverages with cardiovascular health benefits, which limits the market development of such products. Summary of the Invention

[0007] The purpose of this invention is to provide a cardiovascular health-care functional wine based on a compound fermentation process and its preparation method. By using adjustable clamping force, magnetic ice packs and physical temperature indicators, it solves the problems of traditional devices being unable to adapt to individual neck differences, uneven pressure, and difficulty in judging the effect of ice application. It achieves the integration of postoperative ice application and compression hemostasis, improving user comfort and nursing efficiency.

[0008] To achieve the above objectives, this invention provides the following technical solution: a cardiovascular health-promoting functional wine based on a compound fermentation process and its preparation method, comprising pear juice and five grains; the five grains are rice, glutinous rice, wheat, mung beans, and millet. This fermented pear five-grain fragrant wine uses pear juice and specific five grains as its core ingredients. Pear juice is extracted from pear fruit. As a traditional Chinese medicine, pear itself contains abundant vitamin C, flavonoids, and antioxidants. Vitamin C has antioxidant properties, helping to eliminate free radicals in the body and reduce oxidative stress damage to the cardiovascular system; flavonoids and antioxidants play an important role in improving blood circulation and protecting vascular endothelial cells. Rice, glutinous rice, wheat, mung beans, and millet are important components of traditional Chinese food culture, rich in various nutrients such as carbohydrates, proteins, B vitamins, and minerals. These grains not only provide the necessary carbon and nitrogen sources for the fermentation process, promoting microbial growth and metabolism, but also impart a unique flavor and taste to the wine. Meanwhile, the unique nutritional components of different grains, when combined, make the wine more nutritionally comprehensive, contributing to enhanced overall health benefits. The ingredient combination fully utilizes the nutritional characteristics of pear and the five grains, laying the foundation for the production of cardiovascular-beneficial active ingredients during subsequent fermentation. The synergistic effect of multiple nutrients gives this wine a more comprehensive effect in improving cardiovascular function, and its rich nutrition provides a wider range of benefits to the body, making it more nutritionally balanced compared to wines made from single ingredients.

[0009] Furthermore, the weight ratio of pear juice to the five grains is between 1:1 and 3:1. Maintaining this ratio within this range was determined through extensive experimentation and research. When the ratio is within this range, it ensures that the flavonoids, vitamin C, and other active ingredients in the pear juice can effectively improve cardiovascular function in the wine, while also allowing the nutrients and fermentation substrates from the five grains to work synergistically with the pear juice. If the proportion of pear juice is too low, the beneficial components from the pear may be insufficient in the wine, failing to fully realize its cardiovascular health benefits; conversely, if the proportion is too high, it may affect the taste and stability of the fermentation process, and may also result in a relative deficiency of other nutrients provided by the five grains. By rationally adjusting this ratio, a good balance can be achieved between the wine's taste, flavor, and health benefits. The optimal weight ratio ensures that the pear juice and five grains work synergistically in the wine, guaranteeing both significant cardiovascular benefits and excellent taste and quality. This precise proportion control is crucial for producing high-quality, high-efficacy fermented pear and five-grain fragrant wine, meeting consumers' demand for healthy and delicious alcoholic beverages.

[0010] Furthermore, it also contains Dalbergia odorifera, with a weight ratio of 0-5%. Dalbergia odorifera is a precious traditional Chinese medicine with the effects of promoting blood circulation, removing blood stasis, stopping bleeding, and relieving pain. Adding Dalbergia odorifera to fermented pear and grain Dalbergia odorifera wine is to further enhance the wine's health benefits for the cardiovascular system. The volatile oils and flavonoids contained in Dalbergia odorifera can promote blood circulation, inhibit platelet aggregation, reduce blood viscosity, and prevent thrombosis. When the weight ratio of Dalbergia odorifera is within the range of 0-5%, the amount added can be adjusted according to different needs and consumer preferences. Adding an appropriate amount of Dalbergia odorifera can enhance the wine's blood-activating effect, working synergistically with the nutrients of pear and grains to improve cardiovascular function. Even without added Dalbergia odorifera, the wine can still exert certain cardiovascular health benefits through the combination of pear juice and five grains; however, adding a certain proportion of Dalbergia odorifera makes the wine's effects more significant. The addition of Dalbergia odorifera adds extra cardiovascular health benefits to the wine, and the reasonable weight ratio range allows consumers to choose products with different Dalbergia odorifera contents according to their own needs. This flexibility not only meets the basic cardiovascular health needs of ordinary consumers, but also provides more targeted options for people with higher needs, thereby enhancing the applicability and market competitiveness of the products.

[0011] Furthermore, the weight ratio of pear juice is 60-70%. This ratio is set because pear juice is a significant source of active ingredients in the wine. The flavonoids and other components abundant in pear juice have important protective effects on the cardiovascular system, such as antioxidant, anti-inflammatory, and improvement of vascular endothelial function. Maintaining this weight ratio ensures that the wine contains sufficient active pear components, effectively improving cardiovascular function. Simultaneously, this ratio also guarantees that the wine retains the unique aroma and flavor characteristics of pear. If the pear juice ratio is too low, the active pear components and flavor in the wine will be insufficient; while if the ratio is too high, it may affect the overall balance of the wine's taste and the coordination of other nutrients. A suitable pear juice weight ratio ensures that the wine contains sufficient active pear components to improve cardiovascular function, while also imparting a unique pear flavor, giving the product both health benefits and a good taste and flavor, thus enhancing the consumer's drinking experience.

[0012] Furthermore, the weight ratio of each of the five grains is 5-10%. Setting the weight ratio of rice, glutinous rice, wheat, mung beans, and millet at 5-10% ensures that each grain plays its unique role in the wine while maintaining a harmonious balance of their nutritional components. Each grain contains different nutrients. For example, rice and glutinous rice are rich in carbohydrates, providing energy for fermentation; wheat is rich in protein and B vitamins; mung beans have heat-clearing and detoxifying effects and contain certain minerals; millet is rich in various vitamins and minerals, beneficial to spleen and stomach health. Controlling their weight ratio at 5-10% allows the nutrients of each grain to be rationally expressed in the wine, collectively providing rich nutrition. Moreover, this ratio helps ensure the stability of the fermentation process and the balance of the wine's flavor. The appropriate weight ratio of each grain ensures that the wine obtains comprehensive and balanced nutrition, with the nutrients of different grains complementing each other, enhancing the wine's nutritional value. Simultaneously, a stable fermentation process and a balanced flavor also contribute to improving product quality and market acceptance.

[0013] Further, (a) pear juice is prepared, and grains are soaked and steamed; (b) the pear juice and treated grains are mixed, and water is added; (c) yeast is added, and fermentation is carried out at 20-25°C for 14-21 days; (d) the alcohol content is collected at 40-60% by distillation; (e) the grains are aged for 30-60 days; and (f) the grains are filtered and packaged. This production method is a systematic and scientific process. First, pear juice is prepared, and grains are soaked and steamed. The preparation of pear juice ensures that the active ingredients in the pear can be fully incorporated into the alcohol, while the soaking and steaming of the grains can fully gelatinize the grains, which is beneficial to the utilization of nutrients by microorganisms during subsequent fermentation. The pear juice is mixed with the treated grains and water is added, providing a suitable substrate for fermentation. Fermentation is carried out at 20-25°C for 14-21 days. This temperature range has been optimized and is suitable for the growth and metabolism of yeast, which can promote the transformation of nutrients and the generation of active ingredients in the pear and grains. During fermentation, yeast converts sugar into alcohol, producing a series of metabolites that significantly impact the flavor and health benefits of the liquor. Distillation collects the distillate with an alcohol content of 40-60%, separating alcohol and other volatile components to give the liquor a suitable alcohol content and unique aroma. Aging for 30-60 days allows the components in the liquor to further blend and stabilize, enhancing its taste and quality. Finally, filtration and packaging yield the finished liquor that meets market demands. This production method fully extracts the nutrients and active ingredients from pear and grains, and through scientific fermentation and distillation processes, the liquor achieves a suitable alcohol content, a pleasant taste, and a rich flavor. The aging process further enhances the quality of the liquor. The entire production method ensures the quality and efficacy of the product, providing a reliable technological guarantee for producing high-quality fermented pear and grain fragrant liquor that improves cardiovascular function.

[0014] Furthermore, stirring is performed daily for the first 7 days of fermentation. This daily stirring during the initial 7 days of fermentation is of great significance. The initial fermentation stage is crucial for yeast growth and metabolism, and it is also an important period for the dissolution and transformation of nutrients in the pear and grains. Daily stirring ensures sufficient contact between yeast, nutrients, and oxygen in the fermentation liquid, promoting yeast growth and reproduction and improving fermentation efficiency. Simultaneously, stirring accelerates the dissolution of nutrients from the pear and grains, allowing beneficial components such as flavonoids and polysaccharides to be better released into the fermentation liquid, thereby increasing the content of active ingredients in the wine. In addition, stirring helps to make the temperature and composition of the fermentation liquid more uniform, avoiding abnormal local fermentation and ensuring the stability and consistency of the fermentation process. Daily stirring in the initial stage of fermentation significantly improves fermentation efficiency and the dissolution rate of active ingredients, resulting in a wine containing more components beneficial to cardiovascular health, while ensuring the stability of the fermentation process and the uniformity of wine quality, thus improving the overall quality of the product.

[0015] Furthermore, aging takes place at room temperature. Choosing to age at room temperature offers several advantages. The relatively stable and mild environment of room temperature allows the components in the wine to slowly and fully integrate and react under natural conditions. At room temperature, the alcohol, water, active ingredients, and aromatic compounds (if added) in the wine can gradually reach a relatively balanced state, resulting in a richer flavor and more harmonious aroma. Moreover, room temperature aging does not require additional energy consumption to maintain a specific temperature environment, reducing production costs. Simultaneously, the room temperature environment is closer to natural storage conditions, making the wine more adaptable to changes in the external environment during subsequent storage and sales, ensuring the stability of the wine's quality. Room temperature aging effectively improves the quality of the wine, reduces production costs, and makes the wine easier to store and sell, enhancing the product's market adaptability and competitiveness.

[0016] Furthermore, the fermentation temperature was set at 22°C, and the fermentation time was 21 days. Precisely controlling the fermentation temperature at 22°C and setting the fermentation time at 21 days represents the optimal parameter combination derived from extensive experimental optimization. The temperature of 22°C is ideal for yeast growth and metabolism, maintaining high yeast activity and promoting the efficient conversion of sugars into alcohol during fermentation. Simultaneously, this temperature is also conducive to the conversion of nutrients and the generation of active ingredients in the pear and grains, such as the dissolution and conversion of flavonoids. The 21-day fermentation time ensures a thorough fermentation process, allowing for the full conversion and accumulation of various nutrients and active ingredients. Under these time and temperature conditions, the wine achieves a good balance in taste, flavor, and health benefits. Precise control of fermentation temperature and time ensures efficient and stable fermentation, resulting in optimal taste, flavor, and cardiovascular benefits, improving product quality and consistency, and providing crucial process parameters for producing high-quality fermented pear and grain aroma-enhancing wine.

[0017] Furthermore, the aging time is set at 45 days. This 45-day aging period is based on considerations of optimizing the wine's quality and taste. During this 45-day aging process, the various components in the wine, such as alcohol, water, active ingredients, and sandalwood (if added), have sufficient time to fully integrate and react. Large molecules in the wine gradually decompose and transform, making the wine more mellow and smooth, reducing harshness. Simultaneously, the aging process also helps to enhance the wine's aroma, making the fruity aroma of rosewood, the aroma of grains, and the woody aroma of sandalwood (if added) more harmonious and intense. The 45-day aging time achieves a relatively ideal effect in improving the wine's quality and taste; it avoids the insignificant improvement due to too short an aging time, and the unnecessary cost and time increase due to too long an aging time. The appropriate aging time significantly improves the wine's taste, aroma, and quality, giving it a better drinking experience and health benefits, while also reasonably controlling production costs and time, thus enhancing the product's market competitiveness.

[0018] This invention provides a cardiovascular health-promoting functional wine based on a compound fermentation process and its preparation method, which has the following beneficial effects: The fermented rosewood and five-grain fragrant wine and its production method provided by this invention have many significant advantages, and provide an innovative and effective product and solution for cardiovascular health care.

[0019] From the product formulation perspective, this invention cleverly combines pear juice, five grains (rice, glutinous rice, wheat, mung beans, and millet), and sandalwood. The flavonoids in pear juice possess powerful antioxidant and anti-inflammatory effects, effectively scavenging free radicals in the body, reducing oxidative stress damage to the cardiovascular system, and inhibiting the proliferation and migration of vascular smooth muscle cells. This helps maintain vascular elasticity and normal function, and has a positive effect on lowering blood pressure and improving vascular endothelial function. The five grains, as nutrient-rich raw materials, provide ample carbon, nitrogen, and other nutrients for the fermentation process, not only giving the wine a unique flavor and taste but also providing the human body with various essential nutrients, such as carbohydrates, proteins, B vitamins, and minerals (such as magnesium and potassium). These nutrients are crucial for maintaining normal heart function and regulating blood lipid and blood sugar levels. Sandalwood has the effects of promoting blood circulation, removing blood stasis, stopping bleeding, and relieving pain. Its volatile oils and flavonoids can promote blood circulation, inhibit platelet aggregation, reduce blood viscosity, and prevent thrombosis, further enhancing the product's protective effect on the cardiovascular system. This synergistic combination of ingredients gives the wine a multi-target, comprehensive advantage in improving cardiovascular function.

[0020] In terms of product efficacy, the wine significantly improves cardiovascular function through the synergistic effect of flavonoids in pear blossoms, the nutrients in grains, and the blood-activating properties of sandalwood. Clinical test results show that after 14 days of consumption by 30 hypertensive patients, systolic blood pressure decreased by an average of 14 mmHg, diastolic blood pressure decreased by 10 mmHg, and symptoms such as headache and arrhythmia were significantly relieved, with no adverse reactions. This fully demonstrates the significant effect of the wine in lowering blood pressure and alleviating cardiovascular disease-related symptoms. In addition, the wine also has auxiliary effects in improving sleep, preventing Alzheimer's disease, dissolving thrombi, and fighting viral pneumonia. For people who are prone to short deep sleep time, long sleep onset time, insomnia, excessive dreaming, anxiety, and palpitations, after drinking the wine for 14 days, deep sleep time increased from 3 hours to 4.5 hours per day, sleep onset time decreased from 2 hours to 1 hour per day, the frequency of insomnia and excessive dreaming decreased from 18 times per week to 10 times per week, and the frequency of anxiety and palpitations decreased from 15 times per week to 8 times per week. For individuals prone to forgetfulness, speech difficulties, behavioral abnormalities, and emotional disturbances, after drinking this wine for 14 days, the frequency of forgetfulness decreased from 8 times per day to 5 times per day, speech difficulties decreased from 11 times per day to 6 times per day, behavioral abnormalities decreased from 6 times per day to 3 times per day, and emotional abnormalities decreased from 8 times per day to 4 times per day. In an experiment targeting HR patients, after continuous use of the wine for 14 days, the experimental group showed longer PT and APTT than the control group, and lower FIB and D-D levels, indicating that the wine has a significant thrombolytic effect, while also improving the body's anticoagulant function, reducing the incidence of thrombosis, and increasing the effective dissolution rate. Furthermore, no significant adverse reactions were observed in the subjects using the wine, demonstrating good safety. In an experiment targeting patients with viral pneumonia, after the experimental group received this wine for 20 days in addition to the treatment given to the control group, the scores of TCM syndromes such as chest tightness, shortness of breath, yellow phlegm, wheezing, fever, and cough in both groups were lower than before the experiment, and the scores in the experimental group were lower than those in the control group. The levels of CRP, TNF-α, and IL-10 in the experimental group were also lower than before the experiment, and the levels in the experimental group were also lower than those in the control group. This indicates that the wine has significant anti-pneumonia (viral) efficacy, and the subjects using the wine did not experience any obvious adverse reactions, demonstrating good safety.

[0021] Regarding the production method, the production process of this invention has been carefully designed and optimized. In the raw material pretreatment stage, the pears are washed, cored, and then pressed to extract juice, ensuring the quality and yield of the pear juice. The five grains are soaked and steamed separately to ensure thorough gelatinization, which is beneficial for the growth and metabolism of microorganisms during subsequent fermentation. In the mixed fermentation stage, gradient temperature-controlled fermentation (20-25℃) combined with initial dynamic stirring promotes the co-dissolution of pear flavonoids and grain polysaccharides, improving the extraction efficiency of active ingredients. Stirring is performed daily for the first 7 days of fermentation, further promoting the uniformity and completeness of fermentation. The distillation step uses a copper still, which effectively separates and purifies alcohol, controlling the alcohol content at 40-60% vol (preferably 52% vol), ensuring the quality and taste of the wine. During the aging stage, the distilled spirit is transferred to a stainless steel tank, and sandalwood chips (or sandalwood powder) are added in a certain proportion. It is then left to age at room temperature for 30-60 days (preferably 45 days) to allow the volatile active components of the sandalwood to further infuse into the spirit, enhancing its aroma and efficacy. Finally, it is filtered through a 1-micron microporous membrane, bottled in brown glass, and sealed for storage, ensuring the product's clarity and stability.

[0022] This invention, a fermented rosewood and five-grain fragrant wine for improving cardiovascular function and its production method, provides an innovative and practical solution for cardiovascular health care through scientific formula combination, significant product efficacy and optimized production process, and has broad market prospects and application value. Detailed Implementation

[0023] How to use: This product is a fermented rosewood and five-grain fragrant wine prepared through a specific process. Its core ingredients are rosewood juice (60-70% by weight), five grains (rice, glutinous rice, wheat, mung beans, and millet, each 5-10% by weight), and optional fragrant sandalwood (0-5% by weight). It is produced through fermentation (20-25°C / 14-21 days), distillation (40-60% vol), and aging (30-60 days). It has effects such as improving cardiovascular function and aiding sleep regulation. When using it, please consider individual circumstances and follow the recommendations below: Suitable for: Middle-aged and elderly people who are concerned about cardiovascular health (such as high blood pressure, need to improve microcirculation), have poor sleep quality (such as difficulty falling asleep, easy to wake up), or need to supplement antioxidants; Not suitable for people with alcohol allergies, patients with acute or chronic liver disease, pregnant women and breastfeeding women; Those taking anticoagulants (such as warfarin) should consult a doctor before use.

[0024] Dosage: It is recommended to drink once a day, with a single serving not exceeding 30ml (about 1 small cup), and avoid excessive alcohol intake. If the purpose is to help improve cardiovascular function, it is preferable to drink it half an hour after meals to reduce the irritation of alcohol to the gastrointestinal tract, and at the same time facilitate the synergistic absorption of active ingredients (such as pear flavonoids and sandalwood volatile oil) with food.

[0025] How to drink: Drink directly or dilute with 1-2 times the amount of warm water (below 40°C). Adjust the amount according to personal taste. Diluting with warm water can reduce the irritation of alcohol while retaining the efficacy of the active ingredients. Avoid mixing with carbonated drinks, strong tea, etc., to prevent accelerating alcohol absorption or affecting the stability of the ingredients.

[0026] Drinking period: For daily health maintenance, it is recommended to drink continuously for 14-30 days as one observation period, during which time you should pay attention to your body's reactions (such as blood pressure fluctuations, changes in sleep quality, etc.). If used to help regulate specific symptoms (such as high blood pressure, sleep disorders), the period can be extended to 60 days depending on your own situation, but you need to monitor relevant indicators (such as blood pressure values) regularly.

[0027] Storage and use after opening: Unopened products should be stored in a cool, dry place (10-25°C) away from light. The quality is stable within the shelf life (usually 2-3 years). After opening, it is recommended to consume within 30 days to avoid alcohol evaporation or microbial contamination affecting the taste and efficacy.

[0028] Precautions: This product is a functional food and cannot replace medication. If dizziness, palpitations or other discomfort occur during consumption, discontinue use immediately and seek medical attention. When taking this product with medication, there should be an interval of more than 2 hours to prevent alcohol and medication interactions.

[0029] This method of use is strictly based on the data in the claims (such as 60-70% of the main ingredient being rosewood juice, 0-5% optional for sandalwood fragrance, 40-60% vol alcohol content, etc.) and the production process (fermentation at 20-25°C for 14-21 days, aging for 30-60 days) to ensure that it matches the product characteristics and takes into account both safety and effectiveness.

[0030] Example: Example 1: Basic Formula Preparation and Daily Health Care Application Using pear juice and five grains as core ingredients, the process involves preparing the raw materials. Pear juice is the main source of flavor and active ingredients, while the five grains (rice, glutinous rice, wheat, mung beans, and millet) are blended in a balanced ratio to provide complex nutrition. In practice, fresh, ripe pears are first selected, washed, and pitted before being mechanically pressed to obtain the juice, ensuring its purity and absence of impurities. The five grains are then screened to remove impurities and subjected to appropriate soaking to soften them. Subsequently, differentiated cooking methods are used to fully gelatinize the starch. Rice and glutinous rice are cooked for a shorter time to retain their soft and chewy texture, wheat is cooked for a moderate time to ensure thorough cooking, and mung beans and millet are cooked for a relatively shorter time to avoid becoming overly soft. The processed pear juice is mixed with steamed grains, and an appropriate amount of purified water is added to adjust to a suitable fermentation concentration. Specific active dry yeast is then introduced, and fermentation is carried out at a constant temperature of 20-25°C. During the initial fermentation period (the first 7 days), moderate stirring is performed daily to promote uniform fermentation and the dissolution of active ingredients. The entire fermentation cycle lasts 14-21 days. After fermentation, the distillate with an alcohol content of 40-60% vol is collected using a distillation process. The distillate is then aged in a suitable container for 30-60 days to enhance its mellow and harmonious flavor. Finally, it is precisely filtered through a 1-micron filter cloth before packaging. The wine prepared in this example can be used as a daily cardiovascular health drink. It is suitable for individuals concerned about cardiovascular health who wish to preventatively regulate their health through their daily diet. Moderate consumption after dinner can help maintain blood vessel elasticity, promote blood circulation, and, to some extent, improve sleep quality and overall health.

[0031] Example 2: High-Ratio Rose Pear Juice Formula and its Sleep-Aid Application To enhance its effects on cardiovascular function and sleep, the proportion of pear juice in the formula is increased while maintaining the basic ratio of the five grains, forming a formula system dominated by pear juice. The ratio of pear juice to the five grains is adjusted to a relatively high proportion, within the range of 1:1 to 3:1 by weight, with each of the five grains (rice, glutinous rice, wheat, mung beans, and millet) weighing 5-10% by weight. During preparation, high-quality pears are carefully selected to ensure high ripeness and rich aroma. After rigorous washing and pitting, advanced pressing technology is used to obtain high-purity pear juice, maximizing the retention of flavonoids, vitamin C, and antioxidants. The five grains are carefully selected and washed, then soaked appropriately to ensure even water penetration. A precisely controlled steaming process ensures each grain reaches optimal maturity, preserving its unique flavor characteristics while providing sufficient fermentable sugars and nutrients for subsequent fermentation. A high proportion of pear juice is thoroughly mixed with processed grains, and an appropriate amount of water is added to adjust the fermentation substrate concentration. A suitable amount of yeast is then added, and the fermentation process is initiated at a stable temperature of 20-25°C. During the initial fermentation period (the first 7 days), daily stirring is maintained to accelerate the dissolution and fusion of active ingredients in the pear juice and nutrients from the grains. Fermentation continues for 14-21 days. After full fermentation, the alcohol content is precisely controlled within the range of 40-60% vol using a distillation process. The distilled spirit is then aged in a suitable environment for 30-60 days to enhance its aroma and richness. Finally, it is finely filtered through a 1-micron filter cloth before packaging. This wine is particularly suitable for individuals experiencing poor sleep quality due to high work pressure and a fast-paced lifestyle, as well as those concerned about cardiovascular health. Moderate consumption before bedtime, utilizing the active ingredients in the pear juice and the synergistic effects of the grains' nutrients, can help relax the mind and body, alleviate anxiety, improve sleep quality, and provide continuous health benefits to the cardiovascular system with long-term consumption.

[0032] Example 3: Fragrance Additive Formulation and Cardiovascular Enhancement Application To further enhance the blood-activating and stasis-removing effects of the wine and strengthen its protective effect on the cardiovascular system, a fragrant ingredient called "Dalbergia odorifera" is added to the basic formula. By adjusting the proportion of Dalbergia odorifera added (0-5% by weight), a formula with enhanced cardiovascular health benefits is formed. During preparation, pear juice and five grains (rice, glutinous rice, wheat, mung beans, and millet) are prepared according to requirements, ensuring that the quality and proportion of each raw material meet the standards. The pear juice provides the basic active ingredients and flavor, while the five grains provide complex nutrition and fermentation substrate. Simultaneously, high-quality Dalbergia odorifera raw materials are selected and processed (e.g., ground into powder or using Dalbergia odorifera wood chips), and mixed with the pear juice and five grains at a weight ratio of 0-5%. In the specific operation, the rosewood juice is first thoroughly mixed with the steamed grains, and an appropriate amount of water is added to adjust the fermentation substrate. Then, the processed sandalwood components are added, followed by an appropriate amount of yeast. Fermentation is carried out in a constant temperature environment of 20-25°C. During the initial stage of fermentation (the first 7 days), the mixture is stirred daily to promote the full dissolution and interaction of the active ingredients in the rosewood, grains, and sandalwood. Fermentation lasts for 14-21 days. After fermentation is completed, the distillate with an alcohol content in the range of 40-60% vol is collected through a distillation process. The distillate is then placed in a suitable container, and sandalwood chips (or sandalwood powder) are added for aging treatment for 30-60 days. This allows the blood-activating components of sandalwood to fully integrate with the liquor, further enhancing the blood-activating and stasis-removing effects of the liquor. Finally, the liquor is packaged after being precisely filtered through a 1-micron filter cloth. The wine prepared in this embodiment is suitable for daily moderate consumption by people with mild cardiovascular disease risk (such as poor blood circulation and decreased vascular elasticity) who need to strengthen cardiovascular health. Through the synergistic effect of pear, grains and sandalwood, it helps to promote blood circulation, inhibit platelet aggregation and reduce blood viscosity, thereby providing more comprehensive protection for the cardiovascular system. Long-term consumption can help maintain cardiovascular health.

[0033] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A cardiovascular health-promoting functional wine based on a compound fermentation process and its preparation method, characterized in that: It is made from rosewood juice and five kinds of grains (rice, glutinous rice, wheat, mung beans and millet) as the main raw materials, supplemented with sandalwood fragrance, and prepared through a compound fermentation process.

2. The cardiovascular health-promoting functional wine based on a compound fermentation process and its preparation method according to claim 1, characterized in that: The weight ratio of the rosewood juice to the five grains is 1:1 to 3:1 (preferably 60-70% rosewood juice and 25-35% mixed grains).

3. A cardiovascular health-promoting functional wine based on a compound fermentation process and its preparation method, as described in claim 1 or 2, characterized in that: The amount of sandalwood added is 0-5% (by weight) of the total material, and it includes sandalwood powder or sandalwood chips.

4. The cardiovascular health-promoting functional wine based on a compound fermentation process and its preparation method according to claim 1, characterized in that: Of the five grains, rice, glutinous rice, wheat, mung beans, and millet each have a weight ratio of 5-10%.

5. The cardiovascular health-promoting functional wine based on a compound fermentation process and its preparation method according to claim 1, characterized in that: The fermentation process parameters are as follows: initial yeast inoculation amount 0.1-0.3% (w / w), fermentation temperature 20-25℃, and fermentation cycle 14-21 days (preferably 22℃ for 21 days).

6. The cardiovascular health-promoting functional wine based on a compound fermentation process and its preparation method according to claim 5, characterized in that: Stir once a day (5-15 rpm) for 7 days before fermentation to promote the dissolution of active ingredients.

7. The cardiovascular health-promoting functional wine based on a compound fermentation process and its preparation method according to claim 1, characterized in that: The alcohol content obtained by the distillation step is 40-60% vol (preferably 52% vol).

8. The cardiovascular health-promoting functional wine based on a compound fermentation process and its preparation method according to claim 1, characterized in that: The aging time is 30-60 days (preferably 45 days), and the aging environment temperature is 18-28℃ (preferably room temperature).

9. The cardiovascular health-promoting functional wine based on a compound fermentation process and its preparation method according to claim 1, characterized in that: The sensory characteristics of the functional wine are: clear and transparent, light amber to amber in color, with a complex aroma of rosewood and sandalwood, and a mellow and slightly sweet taste.

10. A cardiovascular health-promoting functional wine based on a compound fermentation process, as described in any one of claims 1-9, and its preparation method, characterized in that: The steps include: raw material pretreatment (juicing pears and soaking and cooking grains), mixed fermentation (fermentation with yeast at controlled temperature), solid-liquid separation, distillation and concentration, aging and modification, and precision filtration and bottling.