Wine containing cordyceps sinensis mycelium powder

Abstract

The invention relates to the technical field of wine brewing, and discloses a cordyceps sinensis mycelium powder wine, which comprises the following components: a wine base; the content of adenosine in the cordyceps sinensis hypha powder is greater than or equal to 4.4 mg / 100g, the content of polysaccharide in the cordyceps sinensis hypha powder is greater than or equal to 1500mg / 100g, and the cordyceps sinensis hypha powder is added into the wine base according to the proportion of 4.0-5.0 g / L; the molecular weight of the sodium hyaluronate is 1.52.0 MDa, and the sodium hyaluronate is added into the wine base according to the proportion of 1.01.5 g / L; the grape wine further contains natural tartaric acid, the tartaric acid comprises citric acid or malic acid, and the content of the tartaric acid is 1.0-3.0 g / L. The cordyceps sinensis hypha powder is added into traditional wine, so that the content of bioactive components such as adenosine and polysaccharide is remarkably increased, and the wine has various health-care effects of enhancing immunity, resisting fatigue and the like. The function is enhanced, so that the grape wine not only has drinking value, but also has a health promoting effect, and is suitable for wide consumer groups.

Description

Technical Field

[0001] The invention relates to the technical field of wine brewing, in particular to wine containing cordyceps mycelium powder. Background Art

[0002] As a beverage with a long history, wine is loved by consumers around the world for its rich taste and unique flavor. The traditional winemaking process usually includes grape selection, fermentation, aging and bottling. Although these processes can produce high-quality wines, they have certain limitations in terms of health functions and product stability. In recent years, with the improvement of people's health awareness, functional foods have gradually gained favor in the market. Consumers have begun to pursue drinks that not only have excellent flavors, but also hope that they can provide additional health benefits.

[0003] Cordyceps sinensis is a precious Chinese herbal medicine with many health benefits such as enhancing immunity, anti-fatigue, and anti-oxidation. However, traditional Cordyceps sinensis mostly exists in the form of medicine or dietary supplements, and few studies have combined it with wine to fully utilize its functional ingredients. At the same time, the moisture retention and smoothness of traditional wine are relatively limited, which to some extent affects consumers' drinking experience. In addition, with the accelerated pace of modern life, consumers have higher and higher requirements for product stability and convenience, but traditional wine still has problems such as precipitation, turbidity and flavor deterioration during long-term storage. Summary of the invention

[0004] In view of the deficiencies in the prior art, the present invention provides a wine containing Cordyceps sinensis mycelium powder, which solves the problems of traditional wine in terms of health care function, smooth taste and long-term storage stability.

[0005] To achieve the above objectives, the present invention is implemented through the following technical scheme: A wine containing Cordyceps sinensis mycelium powder, comprising the following components:

[0006] Wine base;

[0007] Cordyceps sinensis mycelium powder, wherein the adenosine content is ≥4.4 mg / 100 g, and the polysaccharide content is ≥1500 mg / 100 g, and the Cordyceps sinensis mycelium powder is added to the wine base at a ratio of 4.0 to 5.0 g / L;

[0008] Sodium hyaluronate, with a molecular weight of 1.52.0 MDa, is added to the wine base at a ratio of 1.01.5 g / L;

[0009] The wine also contains natural fruit acid, which includes citric acid or malic acid, with a content of 1.0-3.0 g / L.

[0010] Preferably, the Cordyceps sinensis mycelium powder is obtained by culturing, fermenting, drying, crushing and screening the Cordyceps sinensis fungus.

[0011] Preferably, the wine base is a red grape or white wine base fermented by temperature control, and the alcohol content ranges from 10 to 14% vol.

[0012] Preferably, the wine also includes xylitol in a content of 2.0 to 4.0 g / L, which is used to adjust the sweetness of the wine.

[0013] Preferably, the wine is a clear and transparent liquid and has the characteristic flavor of Cordyceps sinensis mycelium powder.

[0014] A method for preparing wine from Cordyceps sinensis mycelium powder comprises the following steps:

[0015] a) extracting the effective components of Cordyceps sinensis mycelium powder, mixing the Cordyceps sinensis mycelium powder with deionized water in a ratio of 1:10, and extracting in an ultrasonic extractor at a frequency of 40 kHz for 15 minutes;

[0016] b) After the extracted solution was allowed to stand at 4° C. for 12 hours, it was centrifuged at 3000 rpm for 10 minutes, and the supernatant was filtered through a 0.22 μm filter membrane;

[0017] c) adding sodium hyaluronate to deionized water at 30° C. at a ratio of 1:50, stirring at a low speed for 30 minutes until completely dissolved, and then homogenizing by a high-pressure homogenizer at a pressure of 100 MPa;

[0018] d) mixing the Cordyceps sinensis mycelium powder extract obtained in step b) with the sodium hyaluronate solution obtained in step c), and then mixing with the wine base, and stirring at high speed to ensure uniform distribution of the ingredients;

[0019] e) The mixture is microfiltered, the filtered wine base is freeze-stabilized, and finally sterilized by ultraviolet light before bottling.

[0020] Preferably, the extract of the Cordyceps sinensis mycelium powder is concentrated to 1 / 5 of the original volume at 40° C. in a rotary evaporator.

[0021] Preferably, the freeze stabilization treatment is carried out at -1°C to 3°C for 72 hours.

[0022] Preferably, the wine base is a red grape or white wine base that has been fermented at controlled temperature and clarified by standing.

[0023] Preferably, the ultraviolet sterilization step uses ultraviolet rays with a wavelength of 254nm and the treatment time is 20 minutes.

[0024] The present invention provides a wine containing Cordyceps sinensis mycelium powder, which has the following beneficial effects:

[0025] 1. The present invention significantly increases the content of bioactive ingredients such as adenosine and polysaccharides by adding Cordyceps sinensis mycelium powder to traditional wine, so that the wine has multiple health benefits such as enhancing immunity and resisting fatigue. This functional enhancement makes the wine not only worth drinking, but also has a health-promoting effect, and is suitable for a wide range of consumers.

[0026] 2. The present invention adds sodium hyaluronate to the wine, which significantly improves the smoothness of the wine through its excellent moisturizing and lubricating properties. Sodium hyaluronate can form a microcolloid structure in the wine, increase the smoothness of the wine, make the wine softer and fuller when drinking, and enhance the drinking experience of consumers.

[0027] 3. Through reasonable formula design and extraction process, the wine in this application shows excellent antioxidant activity, significantly improving the total phenol content and DPPH clearance rate. The enhancement of antioxidant activity helps to delay the oxidation process of the wine body, prolong the shelf life of the wine, and also provide more health benefits for drinkers.

[0028] 4. The present invention significantly improves the long-term storage stability of wine through freeze stabilization treatment and ultraviolet sterilization technology, effectively preventing the wine from precipitation, turbidity or microbial contamination during storage. This improvement in stability not only ensures the quality consistency of the product in market circulation, but also extends the drinking period of the wine. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 It is a flow chart of the present invention. DETAILED DESCRIPTION

[0030] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0031] Embodiment 1:

[0032] Please refer to the attached Figure 1 The embodiment of the present invention provides a wine containing Cordyceps sinensis mycelium powder, comprising the following steps:

[0033] 1. Raw material selection and formulation

[0034] 1.1 Choice of wine base

[0035] In this embodiment, the selection of wine base is crucial, and its quality directly affects the flavor and stability of the final product.

[0036] In this embodiment, Cabernet Sauvignon or Chardonnay grapes are preferred. These grapes have a high sugar-acid ratio, can provide rich aroma and good structure, and are suitable for being used as a base for functional wine.

[0037] In this embodiment, after the selected grapes are crushed, active dry yeast is immediately added, and fermentation is carried out in a temperature-controlled fermentation tank at 18°C ​​to 22°C. The oxygen supply is controlled during the fermentation process, and stirring is performed 12 times a day to ensure sufficient contact between the yeast and the grape juice, thereby achieving a uniform fermentation effect. The fermentation time is set to 7 to 10 days, until the residual sugar content of the grape juice is less than 2g / L.

[0038] In this embodiment, after the fermentation is completed, the wine base enters the aging stage, the aging time is 2 months, and the aging temperature is controlled below 10°C. This process helps to enhance the complexity of the flavor of the wine. After the aging is completed, the wine base is allowed to stand and clarify at below 10°C for no less than 2 weeks. The wine sludge is naturally settled by standing at low temperature, and then the wine sludge is removed by a centrifuge (speed 3000rpm, time 15 minutes) to ensure the clarity and stability of the wine.

[0039] 1.2 Preparation and processing of Cordyceps sinensis mycelium powder

[0040] In this embodiment, Cordyceps sinensis mycelium powder is used as a core functional ingredient, and its preparation and processing directly affect the health effects of the product.

[0041] In this embodiment, high-quality Cordyceps sinensis strains are selected and inoculated in naked oats and peptone culture medium, the culture temperature is controlled at 16°C to 20°C, the humidity is maintained at 75% to 85%, and the culture time is 7-15 days to ensure the high activity of the mycelium. After the culture matures, the mycelium is collected and dried at 60°C to 70°C, and the drying time is controlled at 12-24 hours according to the sample thickness to ensure that the biologically active components of the mycelium are retained to the maximum extent.

[0042] In this embodiment, the dried Cordyceps sinensis mycelium is crushed by a pulverizer, and the target particle size is controlled at 30 to 50 μm to enhance its solubility. The crushed powder is sieved through a sieve to ensure uniform particles, and sterilized at 121° C. for 15 minutes to ensure the safety and quality of the product.

[0043] 1.3 Dissolution and homogenization of sodium hyaluronate

[0044] In this embodiment, sodium hyaluronate is used to improve the taste of wine and enhance its moisturizing effect, and its dissolution and homogenization treatment are particularly important.

[0045] In this embodiment, sodium hyaluronate with a molecular weight between 1.5 and 2.0 MDa is selected because its larger molecular weight can form a stable microcolloid structure in the wine body, thereby significantly improving the smoothness of the wine taste. Sodium hyaluronate is slowly added to 30°C deionized water at a ratio of 1:50, and a magnetic stirrer is used to continuously stir at a speed of 300 rpm for 30 minutes to ensure that the sodium hyaluronate is completely dissolved.

[0046] In this embodiment, the dissolved sodium hyaluronate solution is homogenized by a high-pressure homogenizer, the processing pressure is set to 100 MPa, and the homogenization times are 3 times. The high-pressure homogenization treatment breaks the microparticles in the solution into micrometer level, so that the sodium hyaluronate forms a uniform dispersion in the wine body, thereby avoiding precipitation and flocculation.

[0047] 1.4 Proportion control of added ingredients

[0048] In this embodiment, the addition ratio of Cordyceps sinensis mycelium powder and sodium hyaluronate is precisely controlled to achieve an ideal balance between health care effect and taste.

[0049] In this embodiment, Cordyceps sinensis mycelium powder is added to the wine base at a ratio of 4.0-5.0 g / L to ensure effective dosage of active ingredients such as adenosine and polysaccharides. This ratio is selected based on experimental data and can provide sufficient health care functions without significantly changing the original flavor of the wine.

[0050] In this embodiment, the addition amount of sodium hyaluronate is 1.0-1.5 g / L. Through the aforementioned homogenization treatment, the uniform distribution of sodium hyaluronate in the wine body is ensured, thereby enhancing the smoothness of the wine taste and providing a moisturizing effect.

[0051] In this embodiment, in order to further optimize the flavor of the wine, natural fruit acid (such as citric acid or malic acid) is added at a ratio of 1.03.0 g / L. The addition of fruit acid not only adjusts the acidity of the wine, but also improves its freshness. Sweeteners (such as xylitol) are added at a ratio of 2.04.0 g / L, which can increase the sweetness of the wine without significantly increasing the calories of the wine, thereby maintaining the health characteristics of the product.

[0052] 2. Process steps and implementation

[0053] 2.1 Extraction and purification of Cordyceps sinensis mycelium powder

[0054] In this embodiment, the extraction and purification of Cordyceps sinensis mycelium powder is a key step to ensure the effective dissolution and retention of the active ingredients.

[0055] In this embodiment, Cordyceps sinensis mycelium powder and deionized water were mixed at a ratio of 1:10, and placed in an ultrasonic extractor, with the frequency set to 40 kHz, the power 200 W, and the extraction time set to 15 minutes. Ultrasonic extraction rapidly releases active ingredients such as adenosine and polysaccharides by enhancing the permeability of the solvent and the rupture of the cell wall. The extract was checked for uniformity every 5 minutes to ensure sufficient extraction of the active ingredients.

[0056] In this embodiment, the extracted solution is allowed to stand at 4°C for 12 hours. The precipitation that occurs during the standing process helps to remove most of the insoluble impurities. After the standing period, the supernatant is processed by a high-speed centrifuge (3000 rpm, 10 minutes). The supernatant after centrifugation is filtered again through a 0.22 μm filter membrane to ensure the purity and stability of the solution.

[0057] In this embodiment, the filtrate is concentrated by a rotary evaporator at a temperature below 40°C to 1 / 5 of the original volume. Temperature control during the concentration process is crucial to avoid degradation of adenosine and polysaccharides due to high temperature. The concentrated extract retains all the effective ingredients of the Cordyceps sinensis mycelium powder and has good stability.

[0058] 2.2 Dissolution and homogenization of sodium hyaluronate

[0059] In this embodiment, the dissolution and homogenization of sodium hyaluronate are key steps to ensure its stable distribution in wine.

[0060] In this embodiment, sodium hyaluronate is slowly added to deionized water at 30°C, and the magnetic stirrer is stirred at a low speed (300 rpm) for 30 minutes until the sodium hyaluronate is completely dissolved. The solubility of sodium hyaluronate is closely related to temperature and stirring speed. The uniformity of the solution needs to be monitored during the dissolution process to prevent sodium hyaluronate from forming aggregates or stratification.

[0061] In this embodiment, the dissolved sodium hyaluronate solution was homogenized by a high-pressure homogenizer at a pressure of 100 MPa for 3 times. The high-pressure homogenization treatment breaks the molecular chains of sodium hyaluronate to form a micron-sized stable dispersion in the solution. This process significantly enhances the solubility and stability of sodium hyaluronate, which is conducive to subsequent uniform mixing with the wine base.

[0062] 2.3 Wine Blending and Mixing

[0063] In this embodiment, the mixing and blending steps of the wine are the key to effectively integrating the functional ingredients to ensure the uniformity and flavor balance of the final product.

[0064] In this embodiment, the concentrated Cordyceps sinensis mycelium powder extract was slowly added to the homogenized sodium hyaluronate solution, the stirring speed was controlled at 500 rpm, and the stirring time was 20 minutes to ensure that the two were completely mixed. This step was performed under sterile conditions to prevent external contamination from affecting product quality.

[0065] In this embodiment, the mixed extract is gradually added to the wine base, and a high-speed disperser (rotation speed 3000 rpm, time 30 minutes) is used for stirring to ensure that the active ingredients are evenly distributed in the wine. The time and speed of the high-speed dispersion process are determined through repeated experiments, which can avoid stratification to the greatest extent and ensure the stability and consistency of the final product.

[0066] In this embodiment, natural fruit acid and xylitol are added after mixing, and the exact proportion of the addition amount is determined through sensory testing (including acidity, sweetness and aroma) to adjust the acid-sweet balance of the wine and ensure that its flavor reaches the best state. The use of fruit acid can not only improve the freshness of the wine, but also enhance its aroma, while xylitol, as a low-calorie sweetener, can increase the sweetness, making the product more in line with the needs of modern consumers.

[0067] 2.4 Filtration and stabilization

[0068] In this embodiment, filtration and stabilization treatment are key steps to ensure the final quality and stability of the wine.

[0069] In this embodiment, the mixed wine base is filtered through a 0.45 μm microporous filter, and the filtering process can effectively remove tiny particles in the wine body to ensure the clarity and transparency of the wine body. Before filtering, the filter needs to be disinfected to ensure that no impurities or pollutants are introduced during the filtering process.

[0070] In this embodiment, the filtered wine base is subjected to freeze stabilization treatment at -1°C to 3°C for 72 hours. The freeze stabilization treatment precipitates tartrate and other unstable components at low temperatures, further improving the clarity and stability of the wine. After freezing, the wine is filtered again using a 0.45 μm filter to remove the precipitate formed during the freezing process, ensuring the clarity and stability of the final product.

[0071] In this embodiment, the wine after stabilization treatment is treated by ultraviolet sterilization equipment with a wavelength of 254nm and a time of 20 minutes. Ultraviolet treatment effectively reduces the microbial load in the wine, ensuring the safety and stability of the wine during storage. The ultraviolet sterilization equipment must be calibrated before use to ensure that the intensity and wavelength of the ultraviolet light are within the set range, so as to effectively kill the microorganisms in the wine without affecting the flavor.

[0072] 2.5 Packaging and storage

[0073] In this embodiment, packaging and storage are important links to ensure that the quality of wine products is maintained during transportation and sales.

[0074] In this embodiment, the treated wine is put into dark glass bottles that meet food safety standards and sealed with food-grade corks. Dark glass bottles can effectively prevent the influence of light on the wine and avoid oxidation reactions caused by ultraviolet rays, while the selection of corks helps to control the oxidation rate of the wine and maintain its optimal drinking state.

[0075] In this embodiment, a vacuum device is used to extract the air in the bottle before sealing the bottle to reduce the oxygen content and prevent the flavor change caused by oxidation reaction. The vacuum treatment can extend the shelf life of the product while maintaining the stability of the aroma and taste of the wine.

[0076] In this embodiment, the finished wine should be stored in a cool, dry environment at 10°C to 18°C, away from direct sunlight, and it is recommended to store it horizontally to keep the cork moist and extend the shelf life of the wine. Storing it horizontally can not only prevent the cork from drying and shrinking, causing air to enter, but also ensure the contact between the wine and the cork, which helps to maintain good sealing.

[0077] Embodiment 2:

[0078] Compared with Example 1, the only variable in this example is that the extraction method of Cordyceps sinensis mycelium powder has changed. Example 2 uses room temperature water extraction instead of the ultrasonic extraction method of Example 1. Other raw material selection, formula ratio, and process steps are consistent with Example 1. This change has a certain impact on the product effect, as described below:

[0079] 1. Extraction and purification of Cordyceps sinensis mycelium powder

[0080] In this embodiment, the Cordyceps sinensis mycelium powder is extracted by a room temperature water extraction method, replacing the ultrasonic extraction method in the first embodiment.

[0081] Room temperature water extraction: In this embodiment, Cordyceps sinensis mycelium powder is mixed with deionized water in a ratio of 1:10, placed in a water bath at room temperature (about 20°C) and left to stand for 24 hours, during which it is manually stirred every 2 hours to promote the dissolution of the active ingredients. Compared with the ultrasonic extraction method, the room temperature water extraction method is simpler to operate, but the extraction efficiency is relatively low, and the dissolution rate of active ingredients such as adenosine and polysaccharides will be reduced.

[0082] Standing and centrifugation: As in Example 1, the extracted solution was stood at 4°C for 12 hours, then processed using a high-speed centrifuge (3000 rpm, 10 minutes), and the supernatant after centrifugation was filtered through a 0.22 μm filter membrane to remove impurities and obtain a pure extract.

[0083] Concentration: As in Example 1, the filtrate was concentrated by a rotary evaporator at a temperature below 40° C. to 1 / 5 of the original volume to ensure that the effective components of adenosine and polysaccharides were retained in the extract.

[0084] 2. Dissolution and homogenization of sodium hyaluronate

[0085] Similar to Example 1, in this example, the dissolution and homogenization steps of sodium hyaluronate are not changed, and deionized water at 30° C. is still used for dissolution, and a high-pressure homogenizer is used for homogenization to ensure the uniform distribution and stability of sodium hyaluronate in the solution.

[0086] 3. Wine blending and mixing

[0087] Similar to Example 1, in this example, the Cordyceps sinensis mycelium powder extract and the sodium hyaluronate solution are mixed and prepared in the same ratio and under the same operating conditions. After being mixed evenly, natural fruit acid and xylitol are gradually added, and the sweetness and sourness are adjusted through sensory testing to ensure the flavor balance of the final product.

[0088] 4. Filtration and stabilization

[0089] In this embodiment, the filtering and stabilization steps are the same as those in Embodiment 1. The mixed wine base is filtered through 0.45 μm micropores, freeze-stabilized and sterilized by ultraviolet light to ensure the clarity of the wine and the stability of long-term storage.

[0090] 5. Packaging and storage

[0091] In this embodiment, the packaging and storage steps are consistent with those in the first embodiment. The processed wine is put into dark glass bottles, sealed with food-grade corks, and vacuum treated before sealing to ensure the long-term stability of the wine. The finished wine is stored in a cool environment at 10°C to 18°C, avoiding direct sunlight, and it is recommended to store it horizontally.

[0092] Compared with Example 1, the room temperature water extraction method of this example has a lower extraction efficiency, resulting in a decrease in the dissolution rate of effective ingredients such as adenosine and polysaccharides in the Cordyceps sinensis mycelium powder. Although other process steps remain unchanged, due to the lower content of effective ingredients, the Cordyceps sinensis mycelium powder wine of this example is slightly inferior to that of Example 1 in terms of health care function, especially in terms of enhancing immunity and anti-fatigue. The effect is not as significant as that of Example 1. In addition, the room temperature water extraction method requires a longer extraction time, and the control requirements for temperature and time during the operation are relatively high, which may result in the stability between product batches being inferior to that of the ultrasonic extraction method of Example 1.

[0093] However, the room temperature water extraction method of this embodiment has a simple process and low equipment requirements, which reduces the production cost to a certain extent and is suitable for small-scale production or production environments with limited equipment conditions. Therefore, although the health care effect is slightly weakened, under specific production conditions, this embodiment still has certain application value.

[0094] Through the description of Example 2, compared with Example 1, it can be seen that the technical solution of Example 1 is more superior in terms of health care effects, while Example 2 has certain advantages in process simplification and cost control. This comparison reveals the significant impact of the extraction process on the performance of the final product and provides optional technical solutions for different production needs.

[0095] Embodiment three:

[0096] Compared with Example 1, the only variable in this example is that the molecular weight of sodium hyaluronate has changed. In Example 3, sodium hyaluronate with a lower molecular weight is used, while in Example 1, sodium hyaluronate with a higher molecular weight is used. Other raw material selections, formula ratios, and process steps are consistent with those in Example 1.

[0097] This change has some impact on product performance, as described below:

[0098] 1. Raw material selection and formula design

[0099] 1.1 Choice of wine base

[0100] Similar to Example 1, in this example, grapes of Cabernet Sauvignon or Chardonnay varieties are selected for temperature-controlled fermentation and aging to obtain a high-quality wine base. The operating conditions during the fermentation and aging process are completely consistent with those in Example 1 to ensure the flavor and stability of the wine base.

[0101] 1.2 Preparation and processing of Cordyceps sinensis mycelium powder

[0102] In this embodiment, the preparation and processing of Cordyceps sinensis mycelium powder are exactly the same as in Example 1. High-quality Cordyceps sinensis mycelium powder is still prepared through the steps of strain culture, fermentation, drying, crushing, screening, etc., and ultrasonic extraction, centrifugation, filtration and concentration treatment are performed to ensure efficient extraction and retention of effective ingredients.

[0103] 1.3 Dissolution and homogenization of sodium hyaluronate

[0104] In this embodiment, the change in the molecular weight of sodium hyaluronate is the only variable, which is described in detail as follows:

[0105] Selection of sodium hyaluronate: In this embodiment, the molecular weight of sodium hyaluronate is 0.81.0 MDa, which is significantly lower than 1.52.0 MDa in Example 1. Sodium hyaluronate with a lower molecular weight performs better in terms of solubility, but its moisturizing effect and taste-enhancing ability in the wine body are relatively weak. The addition amount of sodium hyaluronate is maintained between 1.0 and 1.5 g / L, which is consistent with Example 1.

[0106] Dissolution and homogenization: In this embodiment, the dissolution process of sodium hyaluronate is the same as that of Example 1. Sodium hyaluronate is slowly added to deionized water at 30°C and stirred at 300 rpm for 30 minutes using a magnetic stirrer to ensure that it is completely dissolved. After dissolution, the solution is still homogenized by a high-pressure homogenizer at a processing pressure of 100 MPa and homogenized 3 times to ensure that the sodium hyaluronate is evenly distributed in the solution.

[0107] 1.4 Proportion control of added ingredients

[0108] Consistent with Example 1, the addition amount of Cordyceps sinensis mycelium powder in this example is 4.05.0 g / L, the addition amount of natural fruit acid is 1.03.0 g / L, and the addition amount of the sweetener xylitol is 2.0-4.0 g / L, so as to maintain the health function and flavor balance of the product.

[0109] 2. Process steps and implementation

[0110] 2.1 Extraction and purification of Cordyceps sinensis mycelium powder

[0111] In this embodiment, the extraction and purification steps of Cordyceps sinensis mycelium powder are completely consistent with those in the first embodiment, and the ultrasonic extraction method is continued to be used to ensure the efficient dissolution of effective components such as adenosine and polysaccharides. The extract is centrifuged, filtered and concentrated to ensure the purity and efficiency of the extract.

[0112] 2.2 Dissolution and homogenization of sodium hyaluronate

[0113] In this embodiment, although the molecular weight of sodium hyaluronate is relatively low, its dissolution and homogenization steps are consistent with those in Example 1. The dissolved sodium hyaluronate solution is treated by a high-pressure homogenizer to ensure its uniform distribution in the solution, and is finally mixed with the Cordyceps sinensis mycelium powder extract to form a functional active ingredient solution.

[0114] 2.3 Wine Blending and Mixing

[0115] In this embodiment, the mixing and blending steps are exactly the same as those in the first embodiment. After the Cordyceps sinensis mycelium powder extract and the sodium hyaluronate solution are mixed in proportion, the wine base is gradually added and stirred using a high-speed disperser. Natural fruit acid and xylitol are added, and the sweetness and sourness are adjusted through sensory testing to ensure that the flavor of the final product reaches the best state.

[0116] 2.4 Filtration and stabilization

[0117] In this embodiment, the filtering and stabilization steps are the same as those in Embodiment 1. The mixed wine base is subjected to microporous filtration, freeze stabilization and ultraviolet sterilization to ensure the clarity of the wine and the stability of long-term storage.

[0118] 2.5 Packaging and storage

[0119] In this embodiment, the packaging and storage steps are exactly the same as those in the first embodiment. The treated wine is put into dark glass bottles, sealed with food-grade corks, and vacuum treated before sealing to ensure the long-term stability of the wine. The finished wine is stored in a cool environment at 10°C to 18°C, avoiding direct sunlight, and it is recommended to store it horizontally.

[0120] Although the third embodiment simplifies the process in some process operations and improves the dissolution efficiency, its overall effect is slightly inferior to that of the first embodiment due to the decrease in moisturizing effect and smooth taste. Therefore, the first embodiment is still a more preferred technical solution and is suitable for the production of high-end functional wines, while the third embodiment can be used in the wine market with lower requirements for taste smoothness.

[0121] Through the description of Example 3, compared with Example 1, it can be seen that the technical solution of Example 1 is superior in improving the taste of wine and moisturizing effect, while Example 3 has certain advantages in process simplification and dissolution efficiency. This comparison further reveals the significant impact of the molecular weight of sodium hyaluronate on the performance of the final product, and provides optional technical solutions for different market needs.

[0122] Table 1 Comparison table of experimental data of embodiment

[0123]

[0124]

[0125] The following conclusions can be drawn from the analysis of the above detailed data:

[0126] Example 1: It performs best in all indicators, especially in terms of health care ingredient content, smooth taste, moisturizing effect and product stability, and is suitable for application in the high-end market. Although the production cycle is long and the process is complicated, its excellent product quality and antioxidant performance make it highly competitive in the market.

[0127] Embodiment 2: Although the health care function and taste effect are not as good as those of embodiment 1, its process is simple and the production cycle is short, which is suitable for small-scale production environment with relatively simple equipment conditions. The product positioning is suitable for the price-sensitive market.

[0128] Example 3: By reducing the molecular weight of sodium hyaluronate, higher solubility and a simpler process are achieved, but the taste and moisturizing effects are relatively inferior, and it is suitable for the low-end market with low functional requirements.

[0129] Comparative Example 1:

[0130] This comparative example discloses a production process and formula of traditional wine, which specifically includes the following steps:

[0131] 1. Raw material preparation

[0132] 1.1 Selection of grapes

[0133] Grape varieties: Traditional winemaking usually uses classic grape varieties, such as Cabernet Sauvignon, Merlot, Chardonnay, etc. Selecting healthy and mature grapes is the key to ensuring the quality of wine.

[0134] Picking time: Pick the grapes at a time when the sugar-acid ratio is appropriate, based on their maturity and flavor. Usually, the sugar content of the grapes should be above 20° Brix.

[0135] 1.2 Crushing and destemming

[0136] Crushing: The grapes are crushed after being picked to release the juice. Traditionally this is done using a wooden or metal press.

[0137] Destemming: Removing the stems from the grapes, which can add tannins and affect the taste of the wine. The destemming process is usually done at the same time as crushing.

[0138] 2. Fermentation process

[0139] 2.1 Selection of fermentation vessel

[0140] Fermentation tank: Traditional fermentation usually uses stainless steel tanks or oak barrels as fermentation containers. Stainless steel tanks are convenient for temperature control, and oak barrels can add unique flavor to the wine.

[0141] 2.2 Add yeast

[0142] Yeast addition: Add cultured wine yeast to the crushed grape juice to start fermentation. The amount of yeast used is generally 0.1 to 0.2 grams of dry yeast per liter of grape juice.

[0143] Temperature control: The fermentation temperature is usually controlled at 18℃~22℃. Low temperature helps to retain the fruity aroma, while high temperature helps to extract tannins.

[0144] 2.3 Fermentation management

[0145] Fermentation time: Fermentation time is usually 7-10 days, depending on the fermentation temperature and grape variety. During the fermentation process, it needs to be stirred 12 times a day to ensure that the yeast is in full contact with the grape juice.

[0146] Sugar content monitoring: Use a sugar meter to regularly test the sugar content of the grape juice during the fermentation process until the residual sugar content is lower than 2g / L, indicating that the fermentation is basically complete.

[0147] 2.4 Wine cap management

[0148] Capping: During the fermentation process, solid peels and seeds will float on the liquid surface to form a "wine cap", which needs to be pressed into the liquid regularly to increase the concentration of the wine's color and flavor.

[0149] 3. Aging

[0150] 3.1 Clarification and Standing

[0151] Clarification: After fermentation, the wine is clarified by gravity or centrifugation to remove the sludge formed during the fermentation process. The clarified wine should be placed in an environment below 10°C for 2 to 4 weeks to further improve the clarity of the wine.

[0152] 3.2 Oak barrel aging

[0153] Aging time: Traditional wine is usually aged in oak barrels for 6 months to 2 years. The use of oak barrels can add complex aromas and flavors to wine, such as vanilla, tobacco and toast.

[0154] Temperature and humidity control: The aging process should be carried out in an environment of 12℃ ~ 16℃, and the humidity should be controlled at around 70% to avoid oxidation of the wine or excessive drying of the oak barrels.

[0155] 4. Bottling and packaging

[0156] 4.1 Filtering

[0157] Filtration: Before bottling, the wine is filtered using a 0.45μm microporous filter to remove residual tiny particles and ensure the clarity of the wine.

[0158] 4.2 Bottling and sealing

[0159] Bottling: Use automated bottling equipment to bottle the filtered wine into clean, dark glass bottles.

[0160] Bottle sealing: Use food-grade corks to seal the bottle. Corks help control micro-oxidation of the wine and improve aging potential.

[0161] 4.3 Labeling and packaging

[0162] Label: Label each bottle of wine with information such as variety, year, and origin.

[0163] Packaging: Packing bottled wine into cartons or wooden boxes for transportation or storage.

[0164] 5. Storage and aging

[0165] 5.1 Storage Environment

[0166] Storage temperature: Finished wine should be stored in a cool environment at 10℃~18℃, away from direct sunlight.

[0167] Horizontal storage: Wine bottles should be stored horizontally to keep the cork moist and prevent air from entering the bottle and causing oxidation of the wine.

[0168] 5.2 Aging time

[0169] Drinking period: Traditional wines usually need to be aged for several months to several years after bottling to reach their best drinking period. The aging time depends on the style of the wine, and red wines usually need longer aging time.

[0170]

[0171] The comparative experimental data show that the traditional wine making method is significantly inferior to the examples of the present invention in terms of health care function, smooth taste, moisturizing effect and antioxidant activity. Although the production process of the comparative example is relatively simple and the production cycle is relatively short, due to the lack of the addition of functional ingredients such as Cordyceps sinensis mycelium powder and sodium hyaluronate, the comprehensive effect and market competitiveness of the final product are far inferior to those of the examples of the present invention. These experimental data further verify the significant advantages of the present invention in improving the functionality and quality of wine.

[0172] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A wine containing Cordyceps sinensis mycelium powder, characterized in that: Includes the following components: Wine base; Cordyceps sinensis mycelium powder, wherein the adenosine content is ≥4.4 mg / 100 g, and the polysaccharide content is ≥1500 mg / 100 g, and the Cordyceps sinensis mycelium powder is added to the wine base at a ratio of 4.0 to 5.0 g / L; Sodium hyaluronate, with a molecular weight of 1.52.0 MDa, is added to the wine base at a ratio of 1.01.5 g / L; The wine also contains natural fruit acid, which includes citric acid or malic acid, with a content of 1.0-3.0 g / L.

2. The wine containing Cordyceps sinensis mycelium powder according to claim 1, characterized in that: The cordyceps mycelium powder is obtained by culturing, fermenting, drying, crushing and screening the cordyceps fungus.

3. The wine containing Cordyceps sinensis mycelium powder according to claim 1, characterized in that: The wine base is a red grape or white wine base fermented by temperature control, and the alcohol content ranges from 10 to 14% vol.

4. The wine containing Cordyceps sinensis mycelium powder according to claim 1, characterized in that: The wine also includes xylitol, the content of which is 2.0-4.0 g / L, for adjusting the sweetness of the wine.

5. The wine containing Cordyceps sinensis mycelium powder according to claim 1, characterized in that: The wine is a clear and transparent liquid and has the characteristic flavor of Cordyceps sinensis mycelium powder.

6. A method for preparing wine from Cordyceps sinensis mycelium powder, characterized in that: The following steps are involved: a) extracting the effective components of Cordyceps sinensis mycelium powder, mixing the Cordyceps sinensis mycelium powder with deionized water in a ratio of 1:10, and extracting in an ultrasonic extractor at a frequency of 40 kHz for 15 minutes; b) After the extracted solution was allowed to stand at 4° C. for 12 hours, it was centrifuged at 3000 rpm for 10 minutes, and the supernatant was filtered through a 0.22 μm filter membrane; c) adding sodium hyaluronate to deionized water at 30° C. at a ratio of 1:50, stirring at a low speed for 30 minutes until completely dissolved, and then homogenizing by a high-pressure homogenizer at a pressure of 100 MPa; d) mixing the Cordyceps sinensis mycelium powder extract obtained in step b) with the sodium hyaluronate solution obtained in step c), and then mixing with the wine base, and stirring at high speed to ensure uniform distribution of the ingredients; e) The mixture is microfiltered, the filtered wine base is freeze-stabilized, and finally sterilized by ultraviolet light before bottling.

7. The method for preparing wine from Cordyceps sinensis mycelium powder according to claim 6, characterized in that: The extract of the Cordyceps sinensis mycelium powder was concentrated to 1 / 5 of the original volume at 40° C. in a rotary evaporator.

8. The method for preparing wine from Cordyceps sinensis mycelium powder according to claim 6, characterized in that: The freeze stabilization treatment is carried out at -1°C to 3°C for 72 hours.

9. The method for preparing wine from Cordyceps sinensis mycelium powder according to claim 6, characterized in that: The wine base is a red grape or white wine base that has been fermented at controlled temperature and clarified by standing.

10. The method for preparing wine from Cordyceps sinensis mycelium powder according to claim 6, characterized in that: The ultraviolet sterilization step uses ultraviolet rays with a wavelength of 254nm, and the treatment time is 20 minutes.

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