A compound functional pepper wine and a preparation method thereof

Abstract

This application provides a Sichuan pepper compound functional wine and its preparation method. Addressing the shortcomings of traditional Sichuan pepper wines, such as low dissolution rate of active ingredients, bitter flavor, nutrient waste, and poor stability, this application utilizes a gradient solvent extraction method to separate water-soluble, alcohol-soluble, and oil-soluble components, thoroughly removing flavonoid bitter substances. After defatting and deproteinizing, cellulose and plant fiber are retained, and grain fermentation is added to prepare a flavoring wine, incorporating dietary fiber and active nutrients. Sichuan pepper essence, compound refined liquid, and fermented flavoring wine are mixed in a specific ratio to produce the finished product. This product possesses synergistic health benefits, including warming the middle jiao and dispelling cold, replenishing qi and blood, strengthening the spleen and removing dampness, and promoting blood circulation. It is gentle without being drying, nourishing without being greasy, suitable for large-scale industrial production and small-scale processing, and has significant practical value and market prospects.

Description

Technical Field

[0001] This application relates to the field of compound functional wine technology, and in particular to a compound functional wine based on the precise separation of pepper components and the fermentation and fusion of residues, and its preparation method, which is especially suitable for the research and development of health wine that achieves synergistic effects of warming and nourishing and flavor optimization. Background Technology

[0002] As the "leader of all medicines," medicinal wines combining traditional Chinese medicine and alcohol offer advantages such as stable medicinal properties and convenient use. However, traditional functional wines generally suffer from three major defects: First, the dissolution rate of active ingredients is low (e.g., Cynomorium polysaccharide <60%, icariin <0.5%), and the sedimentation rate during shelf life is >15%; second, the efficacy is singular, with single-function warming wines easily causing dryness and heat, and single-function qi-tonifying wines easily causing stagnation and greasiness; third, the flavor is unbalanced, especially for Sichuan pepper-based medicinal wines, which have a core pain point—the aroma and numbing components (oil-based) of Sichuan pepper have poor compatibility with alcohol. Traditional soaking can only extract about 25% of Sichuan pepper numbing agents and about 30% of essential oils, while easily extracting all bitter components such as coumarins (fragrant with a bitter taste) and flavonoids (purely bitter), resulting in a bitter and numbing mixture in the wine; moreover, the residue of Sichuan pepper (containing fiber and nutrients) is directly discarded, causing resource waste, and its medicinal and edible value of warming and dispelling cold is not fully utilized.

[0003] Existing methods for preparing functional liquors made from Sichuan peppercorns fail to address the issues of selective separation of Sichuan peppercorn components and resource utilization of residues, resulting in a difficulty in simultaneously achieving optimal product efficacy, flavor, and nutrition. Therefore, this application proposes a Sichuan peppercorn-based composite functional liquor that at least partially solves the aforementioned problems, along with its preparation method. Summary of the Invention

[0004] In view of the aforementioned problems, this application proposes a technical solution to overcome or at least partially solve the problems by precisely separating the components of Sichuan pepper, fermenting the residue into wine, and synergistically blending the essence with the base wine.

[0005] In some embodiments of this application, a Sichuan pepper compound functional wine is disclosed, which, per liter of base wine, includes the following raw materials and components: 10-15 mL of Sichuan pepper essence, 50-80 mL of Sichuan pepper fermented flavoring wine, and core compound components. The base liquor includes fermented liquor, distilled liquor, and blended liquor, wherein the distilled liquor is baijiu or brandy; the distilled liquor includes huangjiu, preferably pure grain brewed liquor; The Sichuan pepper essence is prepared by precisely separating the components of Sichuan pepper; the Sichuan pepper fermented flavoring wine is made by fermenting Sichuan pepper residue.

[0006] Furthermore, the core compound includes the following components: Sichuan pepper 12-15g / L, wolfberry 20g / L, ginger 10-15g / L, and red dates 15-20g / L.

[0007] Furthermore, it also includes synergistic components: Angelica sinensis 8-12 g / L and Artemisia argyi 5-8 g / L.

[0008] Furthermore, the composition of each ingredient is as follows: Sichuan pepper 13-14g / L, wolfberry 20g / L, ginger 12-13g / L, red dates 16-18g / L, angelica 9-11g / L, mugwort 6-7g / L, Sichuan pepper extract 12-14mL / L, and Sichuan pepper fermented flavoring wine 60-70mL / L.

[0009] Furthermore, the active ingredients of each raw material meet the following requirements: Sichuan pepper contains ≥0.35% α-salicornin and ≥0.2% β-salicornin. Goji berries contain ≥1.5% goji polysaccharides and ≥0.3% betaine; Ginger contains ≥0.2% gingerol and ≥0.05% curcumin. Red dates contain ≥0.1mg / g of cyclic adenosine monophosphate and ≥25mg / 100g of vitamin C.

[0010] Furthermore, it also includes: Angelica sinensis contains ≥0.05% ferulic acid and ≥0.1% ligustilide. Artemisia argyi contains ≥0.1% eucalyptol and ≥0.08% borneol.

[0011] Furthermore, the finished product meets the following physicochemical requirements: alcohol content 38–52°, pH value 4.5–5.5, total flavonoid content ≥0.8g / L, total polysaccharide content ≥1.2g / L, precipitation rate <2% within an 18-month shelf life, and bitterness value (IBU) ≤0.5, with a specific measured bitterness value (IBU) of 0.45.

[0012] A method for preparing a Sichuan pepper compound functional wine includes the following steps: A gradient solvent extraction method was used to extract the water-soluble, alcohol-soluble, and oil-soluble components of Sichuan pepper for 1.5 to 2 hours at 40–50℃ and 0.3–0.5 MPa to obtain Sichuan pepper essence. Collect the pepper residue from the previous step, and treat it with supercritical CO2 defatting combined with enzymatic deproteinization to remove all oily substances and proteins. Grind it into 80-100 mesh fine powder, add the residue fine powder to the grain at 5-8% of the grain raw material mass, inoculate with brewing microorganisms, ferment at 28-32℃ for 20-25 days, and distill to obtain pepper fermented flavoring wine. Goji berries, ginger, red dates, and optional angelica and mugwort leaves were used to prepare refined liquids by water extraction and alcohol precipitation. The water extraction and alcohol precipitation method involves adding 8 to 10 times the amount of purified water to the raw materials, refluxing at 85 to 90°C twice for 1.5 to 2 hours each time, filtering and concentrating, and then gradually increasing the alcohol concentration to 60%. After standing, the mixture was concentrated under reduced pressure until there was no alcohol taste. Mix Sichuan pepper extract, compound refined liquid, and Sichuan pepper fermented flavoring wine according to the compatibility ratio, add them to the base wine and stir evenly. Let it stand at 15-20℃ for purification for 3-10 years, and then filter it through a 200-mesh filter cloth combined with a 0.22μm ultrafiltration membrane to obtain the finished product.

[0013] Furthermore, the stirring frequency during the fermentation process is once every two days, with each stirring session lasting 15 minutes.

[0014] Furthermore, the step of gradually increasing the alcohol concentration to 60% after filtration and concentration includes: First, adjust to 40% and let stand for 4 hours, then increase to 50% and let stand for 4 hours, and finally increase to 60% and let stand for 2-4 hours.

[0015] Further, the mixture of Sichuan pepper extract, compound refined liquid, and Sichuan pepper fermented flavoring wine in the specified proportions is added to the base wine and stirred evenly. The mixture is then purified by standing at 15–20°C for 3–10 years, and filtered through a 200-mesh filter cloth combined with a 0.22μm ultrafiltration membrane to obtain the finished product, comprising: Mix Sichuan pepper extract, compound refined liquid, and Sichuan pepper fermented flavoring wine according to the specified ratio, add them to base wine with an alcohol content of 45-50° and stir well. Let it stand at 15-20° for purification for 3-10 years, and then filter it through a 200-mesh filter cloth combined with a 0.22μm ultrafiltration membrane to obtain a finished product with an alcohol content of 38-52°.

[0016] This application has the following advantages: In the embodiments of this application, the core compound components are enhanced by the combination of Sichuan pepper (warming and unblocking the meridians), ginger (dispelling cold and warming the stomach), and mugwort (warming the meridians and dispelling cold), and enhanced by the combination of red dates (tonifying qi and strengthening the spleen), wolfberry (nourishing yin and blood), and angelica (activating blood and nourishing blood), forming a "three-warming and three-nourishing" structure, achieving "warming and unblocking without being hot and dry, and nourishing without being greasy", avoiding the defects of traditional medicinal wine. Sichuan pepper essence provides high-purity fragrant and numbing ingredients, and Sichuan pepper fermented flavoring wine incorporates dietary fiber and active protein degradation products. The two work together with the compound refined liquid to make the product have four major effects: (1) warming the middle and dispelling cold, relieving stomach cold and stomach pain, cold hands and feet; (2) strengthening the spleen and removing dampness, promoting digestion and eliminating food stagnation, improving abdominal distension and loss of appetite; (3) tonifying qi and nourishing blood, enhancing immunity, improving resistance and fatigue and dullness; (4) activating blood and unblocking the meridians, relieving discomfort, relieving cold and dampness type joints and shoulder and neck discomfort. Detailed Implementation

[0017] To make the objectives, features, and advantages of this application more apparent and understandable, the application will be further described in detail below through specific embodiments. Obviously, the described embodiments are only some, not all, of the embodiments of this application. All other embodiments obtained by those skilled in the art based on the embodiments of this application without inventive effort are within the scope of protection of this application.

[0018] It should be noted that in this application, the jujube component is pitted and dried jujube. Since the pitted jujube will increase the weight, the corresponding amount needs to be increased. If pitted jujube is used, the amount needs to be increased to 1.1 to 1.25 times the original component.

[0019] An embodiment of this application provides a Sichuan pepper compound functional wine, which, per liter of base wine, includes the following raw materials and components: 10-15 mL of Sichuan pepper essence, 50-80 mL of Sichuan pepper fermented flavoring wine, and core compound components; the fermented wine, distilled wine, and blended wine, wherein the distilled wine is baijiu or brandy; the distilled wine includes huangjiu, preferably pure grain brewed wine, and can also be rice wine, brandy, etc., and further, can be solid-state baijiu, liquid-state baijiu, huangjiu, rice wine, or brandy; optional synergistic components include 8-12 g of angelica and 5-8 g of mugwort; wherein, the Sichuan pepper essence is prepared by precise separation of Sichuan pepper components; the Sichuan pepper fermented flavoring wine is made by fermenting Sichuan pepper residue, specifically, it can be a flavoring wine fermented with pure grains with added Sichuan pepper cellulose. The formula comprises the following ingredients and components: 12-15 g / L Sichuan pepper, 20 g / L wolfberry, 10-15 g / L ginger, and 15-20 g / L red dates; the wine is either baijiu (Chinese white liquor) or huangjiu (yellow wine), preferably brewed. The Sichuan pepper extract consists of alkenes and alcohols, which are the core of the numbing and aromatic flavor of Sichuan pepper. After removing alkaloids, it contains a small amount of Sichuan pepper amide, giving the Sichuan pepper wine a fragrant aroma without the numbing and bitter taste of Sichuan pepper.

[0020] Through a streamlined and synergistic combination of components, the dual health benefits of "warming and nourishing" are achieved. The specific combination logic is as follows: The core basic group is composed of Sichuan pepper (warming and unblocking the meridians), ginger (dispelling cold and warming the stomach), red dates (tonifying qi and strengthening the spleen), and wolfberry (nourishing yin and blood). This combination forms a basic system that is "warming without being hot and nourishing without being greasy," avoiding the shortcomings of traditional single cold-dispelling wines that are hot and dry, and single qi-tonifying wines that are greasy and stagnant.

[0021] Using brewed spirits (such as baijiu and huangjiu made from pure grain solid-state fermentation) as a base liquor has the following significant advantages compared to using blended spirits (usually referring to baijiu made using liquid-state fermentation or edible alcohol): First, brewed spirits themselves contain abundant alcohols, esters, acids, and other flavor compounds, which can slowly combine and interpenetrate with the flavor compounds of medicinal herbs such as Sichuan pepper, forming a more complex, mellow, and natural taste, avoiding pungent odors. Furthermore, the natural aroma and sweetness of brewed spirits can better neutralize the bitterness or spiciness of some medicinal herbs, making the medicinal wine easier to drink. Second, the organic acids and esters in brewed spirits can act as natural solvents, helping to extract raw materials, such as the fat-soluble active ingredients in Sichuan pepper (e.g., Sichuan pepper essential oil, alkaloids), increasing the dissolution rate of active substances. Moreover, the complex microenvironment of brewed spirits (such as trace elements and pH buffering systems) may help protect the stability of certain active ingredients, reducing oxidation or hydrolysis. Thirdly, brewed wines are usually aged, so they contain fewer irritating substances such as aldehydes. When consumed, they are less irritating to the gastrointestinal mucosa and are more suitable for long-term, moderate consumption.

[0022] Furthermore, it also includes synergistic components: Angelica sinensis 8-12 g / L and Artemisia argyi 5-8 g / L. The active ingredients of each raw material meet the following requirements: α-salicornin ≥0.35% and β-salicornin ≥0.2% in Sichuan pepper; Lycium barbarum polysaccharide ≥1.5% and betaine ≥0.3% in wolfberry; gingerol ≥0.2% and curcumin ≥0.05% in ginger; and cyclic adenosine monophosphate ≥0.1 mg / g and vitamin C ≥25 mg / 100g in jujube. It also includes: ferulic acid ≥0.05% and ligustilide ≥0.1% in Angelica sinensis; and eucalyptol ≥0.1% and borneol ≥0.08% in Artemisia argyi.

[0023] To ensure the stability and reliability of the health benefits, the key active ingredients of the raw materials can be listed in Table 1 below:

[0024] Table 1 In this application, by simplifying the core components to Sichuan pepper, wolfberry, ginger, and red dates, and adding angelica and mugwort, a "three-warming and three-nourishing" synergistic system is formed. This breaks through the limitations of traditional medicinal wines that "single-function cold dispel" or "single-function qi replenishment," achieving the dual effects of warming and dispelling cold while replenishing qi and nourishing blood. The components are highly correlated. Specifically, Sichuan pepper, ginger, and mugwort enhance warming, while red dates, wolfberry, and angelica enhance nourishment. The synergistic effect avoids the dryness of single-function warming and the stagnation of single-function nourishment, making it suitable for a wider range of people, including those with multi-dimensional health needs such as fear of cold, fatigue, and digestive discomfort.

[0025] The preparation method of Sichuan pepper precise separation fermentation compound functional wine is characterized by the following steps: (1) Precise separation of Sichuan pepper components and preparation of essence: using gradient solvent extraction method, extracting for 1.5 to 2 hours at 40 to 50℃ and 0.3 to 0.5MPa, separating the water-soluble, alcohol-soluble and oil-soluble components of Sichuan pepper, and obtaining Sichuan pepper essence; (2) Pretreatment of Sichuan pepper residue and preparation of fermented flavoring wine: Sichuan pepper residue from step (1) is collected, and treated with supercritical CO2 defatting combined with enzymatic deproteinization to remove all oily substances and proteins. It is then ground into 80-100 mesh fine powder, and the residue fine powder is added to the grain at a ratio of 5-8% of the grain raw material mass. Brewing microorganisms are introduced, and fermentation is carried out at 28-32℃ for 20-25 days. Sichuan pepper fermented flavoring wine is obtained by distillation. The stirring frequency during the fermentation process is once every 2 days, and the stirring time is 15 minutes each time.

[0026] (3) Preparation of compound refined liquid: Refined liquids were prepared from wolfberry, ginger, jujube, and optionally angelica and mugwort using a water extraction and alcohol precipitation method. The water extraction and alcohol precipitation method involved adding 8-10 times the volume of purified water to the raw materials, refluxing at 85-90℃ twice, each time for 1.5-2 hours, filtering and concentrating, then gradually increasing the alcohol concentration to 60%, allowing it to stand, and then concentrating under reduced pressure until no alcohol odor remained. (4) Compound blending and purification: Mix pepper essence, compound refined liquid and pepper fermented flavoring wine according to the compatibility ratio, add to base wine and stir evenly, let stand at 15-20℃ for purification for 3-10 years, filter through 200 mesh filter cloth combined with 0.22μm ultrafiltration membrane to obtain the finished product.

[0027] Further, the pepper extract, compound refined liquid, and pepper fermented flavoring wine are mixed according to the compatibility ratio, added to the base wine with an alcohol content of 45-50° and stirred evenly. The mixture is then allowed to stand at 15-20° for purification for 3-10 years. After filtration through a 200-mesh filter cloth combined with a 0.22μm ultrafiltration membrane, a product with an alcohol content of 38-52° is obtained.

[0028] The step of increasing the alcohol concentration to 60% after filtration and concentration includes: first adjusting to 40% and letting it stand for 4 hours, then increasing to 50% and letting it stand for 4 hours, and finally increasing to 60% and letting it stand for 2-4 hours.

[0029] This application addresses the core pain points of traditional Sichuan pepper medicinal wine: "fragrant and numbing flavors are difficult to dissolve, bitterness is extracted, and resources are wasted." Through multi-step technical collaboration, it achieves a more than 3-fold increase in the dissolution rate of active ingredients, a significant reduction in bitterness, and maximizes nutrient utilization, thus solving a long-standing technical problem in the industry.

[0030] The following will further describe a functional liquor made from Sichuan pepper and its preparation method in this exemplary embodiment.

[0031] Example 1: Preparation of basic formula (100L base liquor) Raw material preparation: 1.2L Sichuan pepper extract (92% essential oil content, 86% Sichuan pepper extract, 0.04% flavonoids); 6L of Sichuan pepper fermented flavoring liquor (residue powder accounts for 6% of the grain weight, fermented for 22 days, alcohol content 48°). Core compound components: Sichuan pepper 1.3kg (α-salicornin 0.38%), wolfberry 2.0kg (wolfberry polysaccharide 1.6%), ginger 1.2kg (gingerol 0.22%), red dates 1.7kg (cyclic adenosine monophosphate 0.12mg / g); Base liquor: Rice-brewed baijiu (45° alcohol content).

[0032] Preparation steps: Prepare the compound refined liquid using the above method (except for Sichuan pepper, whose essence can be used directly). Mix Sichuan pepper extract, compound refined liquid, and Sichuan pepper fermented flavoring wine, add 100L of base liquor, and stir for 30 minutes; The product was purified at 18°C ​​for 5 years and then filtered through a 200-mesh filter cloth combined with a 0.22μm ultrafiltration membrane to obtain the final product.

[0033] Finished product specifications: Sensory characteristics: amber color, clear and transparent, with both the aroma of Sichuan peppercorns and wine, and a smooth and mellow taste without bitterness or numbing sensation; Active ingredients: α-pisorcinol 0.33g / L, Lycium barbarum polysaccharide 0.31g / L, gingerol 0.21g / L; Physicochemical properties: alcohol content 41°, pH 5.0, total flavonoids 0.82 g / L, total polysaccharides 1.25 g / L, precipitation rate 1.0% after 18 months; Safety: Lead <0.2 mg / L, arsenic not detected, and the incidence of dry heat reaction was 2.0%.

[0034] Example 2: Preparation of Optimized Formula Sichuan Pepper Functional Wine by Refining Liquid Blending Method Raw material preparation (based on 100L of base liquor): Based on Example 1, add 1.0 kg of Angelica sinensis (0.06% ferulic acid), 0.65 kg of Artemisia argyi (0.12% eucalyptol), 1.5 L of Sichuan pepper extract (93% essential oil content, 87% Sichuan pepper extract), and 7 L of Sichuan pepper fermented flavoring wine.

[0035] Preparation steps: Angelica sinensis and Artemisia argyi were added to the preparation of the extract, and the rest were the same as in Example 1. The purification time was 8 years.

[0036] Finished product specifications: Sensory characteristics: reddish-brown, rich aroma, no bitterness, and smooth taste; Active ingredients: ferulic acid 0.05 g / L, eucalyptol 0.08 g / L, and the content of other active ingredients is increased by 10-15% compared with Example 1; Efficacy verification: Among 100 volunteers (50mL daily for 30 consecutive days), the improvement rate of cold intolerance was 83%, the fatigue relief rate was 80%, and the improvement rate of digestive discomfort was 78%.

[0037] Example 3 (Control Group): Preparation of Basic Formula Sichuan Pepper Functional Wine by Direct Soaking Method I. Raw material preparation (based on 100L of base liquor) Core compound components: completely identical to those in Example 1 of this application (to ensure fairness in comparison). 1.3 kg of Sichuan pepper (13 g / L, α-sanshool content 0.38%, no component breakdown). 2.0 kg of goji berries (20 g / L, goji berry polysaccharide content 1.6%) 1.2 kg of fresh ginger (12 g / L, gingerol content 0.22%). 1.7 kg of red dates (17 g / L, cyclic adenosine monophosphate content 0.12 mg / g, pitted and dried). Base liquor: Rice-brewed liquor (45° alcohol content, excluding the influence of differences in base liquor) that is the same as that in Example 1 of this application; No additional ingredients: No Sichuan pepper extract is added, no Sichuan pepper fermented flavoring wine is prepared, and the residue after soaking the Sichuan pepper is discarded directly.

[0038] II. Preparation steps (traditional and conventional process, without any innovation or optimization) Raw material pretreatment: Wash the peppercorns, ginger, and red dates, dry them at 60℃ for 4 hours, and grind them to 30 mesh (the particle size is consistent with that in Example 1 of this application, ensuring only a single variable); wash the goji berries, drain the water, and keep them whole for later use. Direct soaking: All raw materials are added to 100L of base liquor at once and soaked at a constant temperature (22℃, without temperature gradient control) for 18 days (same as Example 1 of this application). Stirring: Stir once every 3 days for 10 minutes each time (normal stirring frequency, no optimization); Filtration: After soaking, a single filtration is performed using a 150-mesh filter cloth (no graded filtration, no ultrafiltration membrane purification) to remove the residue (the pepper residue is discarded directly and not recycled). Finished product: After filtration, traditional Sichuan pepper functional wine is obtained directly, without subsequent purification and fusion steps (no 3-10 years of static purification).

[0039] Example 4: Process Validation Experiment A control group (traditional soaking method, without component separation and residue fermentation) and an experimental group (the method of this application) were set up, and the comparison results are as follows:

[0040] The results show that the method of this application significantly improves the dissolution rate of active ingredients, optimizes flavor, and enhances stability and efficacy. This application fundamentally solves the inherent defects of traditional Sichuan pepper wine, namely "low dissolution rate of active ingredients, bitter flavor, waste of nutrients, and poor stability," through innovative technologies such as "precise separation of Sichuan pepper components, utilization of residue fermentation, and fusion of essence with flavoring wine."

[0041] Example 5: Precise separation of Sichuan pepper components and preparation of essence High-tech purification extraction techniques (such as precision gradient solvent extraction) are used to break down the components of Sichuan pepper raw materials. Based on differences in solubility, water-soluble, alcohol-soluble, and oil-soluble components are separated. Completely removes water-soluble and alcohol-soluble flavonoids (pure bitter components), blocking bitterness at its source; Extraction conditions: extraction temperature 40-50℃, extraction pressure 0.3-0.5MPa, extraction time 1.5-2 hours, to obtain Sichuan pepper extract with a purity ≥95% (essential oil extraction rate ≥90%, Sichuan pepper extract rate ≥85%).

[0042] Example 6: Pretreatment of Sichuan pepper residue and preparation of fermented flavoring wine Residue pretreatment: Collect the pepper residue extracted in Example 5, and remove all oily substances and proteins through defatting and deproteinization processes (such as supercritical CO2 defatting combined with enzymatic deproteinization), retaining only cellulose and plant fiber; Crushing: Grind the pretreated residue into a fine powder of 80-100 mesh; Fermentation: Add 5-8% of the residue powder to sorghum, rice and other grains, inoculate with brewing microorganisms (compound inoculum of yeast and mold), and ferment at 28-32℃ for 20-25 days, stirring regularly during the period (once every 2 days, for 15 minutes each time). After fermentation, distill to obtain Sichuan pepper fermented flavoring wine (alcohol content 45-50°).

[0043] Example 7: Preparation of Compound Refining Solution The following ingredients were used to prepare a refined solution: wolfberry, ginger, red dates, angelica (optional), and mugwort (optional). Add 8 to 10 times the amount of purified water to the raw material and reflux extract twice at 85 to 90°C, each time for 1.5 to 2 hours; The combined extracts were filtered through a 100-mesh filter cloth and concentrated to a relative density of 1.12–1.15 (60°C). The alcohol concentration was increased in a gradient (first 40% and allowed to stand for 4 hours, then 50% and allowed to stand for 4 hours, and finally 60% and allowed to stand for 2-4 hours), and the supernatant was concentrated under reduced pressure until there was no alcohol odor to obtain the refined liquid of each raw material.

[0044] Example 8: Compound Formulation and Purification Fusion Referring to the compatibility ratios in Examples 5 to 7, the Sichuan pepper extract, the refined liquid of each ingredient, and the fermented Sichuan pepper flavoring wine were mixed evenly. Add to the base liquor, stir for 30 minutes, and adjust the alcohol content to 38-52°. Purification was carried out at 15–20°C for 3–10 years, with regular monitoring of component integration during the period. Finally, the mixture is filtered through a 200-mesh filter cloth combined with an ultrafiltration membrane (0.22μm pore size) to obtain a compound functional wine made from Sichuan peppercorns through precise decomposition and fermentation.

[0045] Although preferred embodiments of the present application have been described, those skilled in the art, upon learning the basic inventive concept, can make other changes and modifications to these embodiments. Therefore, the appended claims are intended to be interpreted as including the preferred embodiments as well as all changes and modifications falling within the scope of the embodiments of the present application.

[0046] Finally, it should be noted that in this document, relational terms such as "first" and "second" are used only to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, or article that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, or article. Without further limitations, an element defined by the phrase "comprising one..." does not exclude the presence of other identical elements in the process, method, or article that includes said element.

[0047] The above provides a detailed description of a Sichuan pepper functional wine and its preparation method. Specific examples have been used to illustrate the principles and implementation methods of this application. The descriptions of the above embodiments are only for the purpose of helping to understand the method and core ideas of this application. At the same time, for those skilled in the art, there will be changes in the specific implementation methods and application scope based on the ideas of this application. Therefore, the content of this specification should not be construed as a limitation of this application.

Claims

1. A Sichuan pepper compound functional wine, characterized in that, Based on each liter of base liquor, it includes the following raw materials and components: 10-15 mL of Sichuan pepper extract, 50-80 mL of Sichuan pepper fermented flavoring liquor, and core compound components; The base liquor is one of fermented liquor, distilled liquor, and blended liquor; The Sichuan pepper essence is prepared by precisely separating the components of Sichuan pepper; the Sichuan pepper fermented flavoring wine is made by fermenting Sichuan pepper residue.

2. The Sichuan pepper compound functional wine according to claim 1, characterized in that, The core compound formula includes the following components: Sichuan pepper 12-15g / L, wolfberry 20g / L, ginger 10-15g / L, and red dates 15-20g / L.

3. The Sichuan pepper compound functional wine according to claim 2, characterized in that, It also includes synergistic components: Angelica sinensis 8-12g / L and Artemisia argyi 5-8g / L.

4. The Sichuan pepper compound functional wine according to claim 3, characterized in that, The ingredients are as follows: Sichuan pepper 13-14g / L, wolfberry 20g / L, ginger 12-13g / L, red dates 16-18g / L, angelica 9-11g / L, mugwort 6-7g / L, Sichuan pepper extract 12-14mL / L, and Sichuan pepper fermented flavoring wine 60-70mL / L.

5. The Sichuan pepper compound functional wine according to claim 4, characterized in that, The active ingredients of each raw material meet the following requirements: Sichuan pepper contains ≥0.35% α-salicornin and ≥0.2% β-salicornin. Goji berries contain ≥1.5% goji polysaccharides and ≥0.3% betaine; Ginger contains ≥0.2% gingerol and ≥0.05% curcumin. Red dates contain ≥0.1mg / g of cyclic adenosine monophosphate and ≥25mg / 100g of vitamin C.

6. The Sichuan pepper functional wine according to claim 5, characterized in that, Also includes: Angelica sinensis contains ≥0.05% ferulic acid and ≥0.1% ligustilide. Artemisia argyi contains ≥0.1% eucalyptol and ≥0.08% borneol.

7. The Sichuan pepper compound functional wine according to claim 1, characterized in that, The finished product meets the following physicochemical properties: alcohol content 38-52°, pH value 4.5-5.5, total flavonoid content ≥0.8g / L, total polysaccharide content ≥1.2g / L, precipitation rate <2% within 18 months of shelf life, and bitterness value (IBU) ≤0.

5.

8. A method for preparing a Sichuan pepper compound functional wine as described in any one of claims 1-7, characterized in that, Includes the following steps: A gradient solvent extraction method was used to extract the water-soluble, alcohol-soluble, and oil-soluble components of Sichuan pepper for 1.5 to 2 hours at 40–50℃ and 0.3–0.5 MPa to obtain Sichuan pepper essence. Collect the pepper residue from the previous step, and treat it with supercritical CO2 defatting combined with enzymatic deproteinization to remove all oily substances and proteins. Grind it into 80-100 mesh fine powder, add the residue fine powder to the grain at 5-8% of the grain raw material mass, inoculate with brewing microorganisms, ferment at 28-32℃ for 20-25 days, and distill to obtain pepper fermented flavoring wine. Goji berries, ginger, red dates, and optional angelica and mugwort leaves were used to prepare refined liquids by water extraction and alcohol precipitation. The water extraction and alcohol precipitation method involves adding 8 to 10 times the amount of purified water to the raw materials, refluxing at 85 to 90°C twice for 1.5 to 2 hours each time, filtering and concentrating, and then gradually increasing the alcohol concentration to 60%. After standing, the mixture was concentrated under reduced pressure until there was no alcohol taste. Mix Sichuan pepper extract, compound refined liquid, and Sichuan pepper fermented flavoring wine according to the compatibility ratio, add them to the base wine and stir evenly. Let it stand at 15-20℃ for purification for 3-10 years, and then filter it through a 200-mesh filter cloth combined with a 0.22μm ultrafiltration membrane to obtain the finished product.

9. The preparation method according to claim 8, characterized in that, The process of increasing the alcohol concentration to 60% after filtration and concentration includes: First, adjust to 40% and let stand for 4 hours, then increase to 50% and let stand for 4 hours, and finally increase to 60% and let stand for 2-4 hours.

10. The preparation method according to claim 8, characterized in that, The process involves mixing Sichuan pepper extract, compound refined liquid, and Sichuan pepper fermented flavoring wine in a specific ratio, adding them to the base wine, stirring thoroughly, and allowing the mixture to stand at 15–20°C for purification for 3–10 years. The resulting product is then filtered through a 200-mesh filter cloth combined with a 0.22μm ultrafiltration membrane, yielding the final product, which includes: Mix Sichuan pepper extract, compound refined liquid, and Sichuan pepper fermented flavoring wine according to the specified ratio, add them to base wine with an alcohol content of 45-50° and stir well. Let it stand at 15-20° for purification for 3-10 years, and then filter it through a 200-mesh filter cloth combined with a 0.22μm ultrafiltration membrane to obtain a finished product with an alcohol content of 38-52°.

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