Health wine with effects of relieving pressure and stress and anti-oxidation function and preparation method of health wine

Abstract

The invention discloses health wine with pressure and stress relieving effects and an anti-oxidation function and a preparation method of the health wine, and belongs to the technical field of health wine. The health-preserving wine comprises the following components in parts by weight: 1000 parts of base wine, 10-50 parts of a composite extracting solution, 10-60 parts of a ginseng extracting solution, 10-50 parts of a lily extracting solution, 3-15 parts of a liquorice extracting solution, 10-50 parts of a kudzuvine root extracting solution and 1-5 parts of a rose extracting solution. By carefully selecting and proportioning the traditional Chinese medicinal materials and adopting a modern extraction and refining process, the health-preserving wine has the style and health-preserving effect of white spirit, and meanwhile, the raw materials are medicinal and edible, so that the health-preserving wine can be normally sold on the market as required by common food, and the health-preserving wine which can relieve pressure and stress, has an antioxidant function and is suitable for people to eat is provided for consumers. The invention discloses health wine for promoting ethanol metabolism.

Description

Technical Field

[0001] The invention belongs to the technical field of health-preserving wines, and particularly relates to a health-preserving wine with stress-relieving and anti-oxidation functions and a preparation method thereof. Background Art

[0002] As the pace of modern life accelerates, people pay more and more attention to health and wellness. Traditional Chinese medicine believes that drinking in moderation helps to promote blood circulation and dredge meridians, while modern research also shows that the active ingredients in some Chinese medicinal materials can be better absorbed by the human body through the dissolution effect of alcohol. Therefore, combining traditional brewing technology with modern health concepts to develop new health wines has become a trend in the industry.

[0003] CN117815336A discloses a herbal wine with antioxidant free radical scavenging function and a preparation method thereof, wherein the herbal wine is prepared with herbal medicinal materials and fruit wine as raw materials, and the herbal medicinal materials include polygonatum, astragalus, wolfberry, cistanche, ginseng, gastrodia, dendrobium candidum, ganoderma lucidum, tuckahoe, lily, American ginseng, polygonatum, spiny date seed, cinnamon bark, kudzu root, rose, longan pulp and jujube. The herbal wine takes fruit wine as a base and is supplemented with Chinese herbal medicines that are both medicinal and edible, and has the medicinal functions of nourishing the liver and kidney, nourishing the heart and improving intelligence, strengthening the spleen and moistening the lungs, nourishing both qi and yin, promoting body fluid and quenching thirst, raising clear and lowering turbidity, and unblocking meridians and removing stagnation, so as to achieve the effects of nourishing qi and yin, nourishing the five internal organs, regulating qi, unblocking meridians, and anti-oxidation, scavenging free radicals, and anti-aging and prolonging life. The preparation method of the above-mentioned herbal liquor comprises: (1) weighing the herbal medicinal materials according to the formula; (2) extracting the herbal medicinal materials to obtain the active ingredient extract of the herbal medicinal materials; (3) mixing the active ingredient extract of the herbal medicinal materials with the fruit wine to prepare the herbal liquor. The raw material composition of the liquor in this method is complex, and the active ingredients are extracted from all the medicinal materials by mixing and extracting water or alcohol, which cannot ensure that the effective ingredients of the medicinal materials are fully dissolved, and the content of the active ingredients is unclear, and there is a lack of relevant functional verification.

[0004] CN118530805A discloses an anti-depressant wine and a preparation method thereof. The present invention belongs to the technical field of wine brewing, and specifically relates to an anti-depressant wine and a preparation method thereof. In view of the fact that there are few reports of wine with depression-relieving effects in the existing market, the present invention provides an anti-depressant wine, wherein the wine ingredients include 5-7 parts of licorice, 5-7 parts of wolfberry, 8-10 parts of mulberry leaves, 1-3 parts of honey, and 100-120 parts of base wine by weight. The wine of the present invention uses wolfberry, licorice, and mulberry leaves, which are both medicinal and edible, as raw materials, and is fermented by Acetobacter xylinum to fully release and transform the active ingredients such as flavonoids in the raw materials, so that the prepared wine contains total flavonoids, polysaccharides, saponins and other functional ingredients, thereby having multiple effects such as anti-depression, endocrine regulation, free radical scavenging, and anti-aging. Although the raw material composition of the method is simple, it is necessary to transform the active ingredients in the raw materials through fermentation with external bacteria, the production cost is high, and the content of the functional ingredients in the wine is unclear.

[0005] At present, the demand for health wine in the market is gradually increasing. Consumers not only pursue taste, but also pay more attention to the health care function of wine. However, the existing wine products have deficiencies in taste, color, nutritional value, etc., and it is difficult to meet consumers' demand for high-quality health wine. For example, the above-mentioned health wine uses fruit wine as the base wine, or adjusts the taste by adding honey, etc., and cannot guarantee the taste and style of liquor. In the preparation process of health wine, how to ensure that the effective ingredients of medicinal materials are fully dissolved while maintaining the taste and color of the wine is a technical challenge. At the same time, the health effects and stability of health wine and how to verify its health effects through scientific methods are also problems that need to be solved during the research and development process.

[0006] Therefore, we continue to develop a new type of health-preserving wine that combines the style of white wine and the health-preserving effect to meet market demand. Summary of the invention

[0007] In view of the above technical problems, the present invention aims to provide a new type of health-preserving wine and a preparation method thereof. Through a unique formula and modern extraction and refining technology, the health-preserving wine not only has the style of white wine, but is also rich in a variety of functional ingredients beneficial to the human body, and has significant effects of relieving stress and anti-oxidation.

[0008] The technical solution adopted by the present invention to solve its technical problem is:

[0009] In a first aspect, the present invention provides a health wine with stress relief and antioxidant functions, the components of which are: 1000 parts by weight of base wine, 10-50 parts by weight of a composite extract, 10-60 parts by weight of a ginseng extract, 10-50 parts by weight of a lily extract, 3-15 parts by weight of a licorice extract, 10-50 parts by weight of a kudzu root extract and 1-5 parts by weight of a rose extract.

[0010] Furthermore, its composition is: 1000 parts by weight of base wine, 30 parts by weight of composite extract, 40 parts by weight of ginseng extract, 25 parts by weight of lily extract, 10 parts by weight of licorice extract, 15 parts by weight of kudzu root extract and 2 parts by weight of rose extract.

[0011] The rose in the above-mentioned health wine recipe is sweet and slightly bitter and belongs to the liver and spleen meridians, which is good at regulating liver qi and relieving depression. Lily is sweet and cold and belongs to the heart meridian. The two are used together to relieve liver qi, regulate qi, calm the mind and soothe the nerves, and are the main medicine; ginseng and poria belong to the heart and spleen meridians, and the two medicines can be used together to replenish qi and strengthen the spleen, and enhance the calming and soothing effect of the main medicine; long-term depression will cause the liver to lose its soft and comfortable nature, so wolfberry nourishes the liver and kidneys, and kudzu root promotes blood circulation and activates collaterals, and they are all adjuvants; licorice can relieve pain and harmonize all the medicines, and is the guiding medicine.

[0012] By using the health-preserving wine of the present invention to act on mouse neuron cells and gavage pressure stress model mice, it was found that the health-preserving wine of the present invention has the effects of alleviating oxidative damage of mouse neuron cells and alleviating pressure stress of mice, and the health-preserving wine of the present invention has a better effect of promoting blood ethanol metabolism.

[0013] The above-mentioned base liquor is Luzhou-flavor liquor, Light-flavor liquor or Maotai-flavor liquor.

[0014] The composite extract is prepared by mixing Poria cocos and Lycium barbarum in a weight ratio of 4:1 and undergoing an extraction process.

[0015] The turbidity of the composite extract is lower than 0.5 NTU.

[0016] The total ginsenoside content in the ginseng extract is not less than 2 g / L, and the turbidity is less than 0.5 NTU.

[0017] The total flavonoids content of the lily extract is not less than 0.1 g / L, and the turbidity is less than 0.5 NTU.

[0018] The glycyrrhizic acid content in the licorice extract is not less than 0.8 g / L, and the turbidity is less than 0.5 NTU.

[0019] The puerarin content in the puerarin extract is not less than 1.3 g / L, and the turbidity is less than 0.5 NTU.

[0020] The turbidity of the rose extract is lower than 0.1 NTU.

[0021] Furthermore, the preparation method of the above-mentioned composite extract comprises the following steps:

[0022] (1) Extraction: According to the weight ratio of Poria cocos to Lycium barbarum of 4:1, the two raw materials were accurately weighed and put into the extraction tank, and then 43% vol of liquor was added, the material-liquid ratio was 1:10, and the infiltration was carried out for 12 hours at a percolation flow rate of 8 mL / min / kg. After the percolation, 43% vol of liquor was added to make the percolation liquid have a crude drug content of 10 g / 100 mL;

[0023] (2) Filtration: The permeate is filtered through a ceramic membrane with a pore size of 200 nm, and then ultrafiltered through a filter membrane with a pore size of 8 nm to collect the composite extract.

[0024] Furthermore, the preparation method of the ginseng extract comprises the following steps:

[0025] (1) Processing: Wash the fresh ginseng, steam it for 30 minutes, then bake it at 70°C for 12 hours, then steam it again for 40 minutes, then bake it at 70°C for 8 hours, cut it into slices with a thickness of 2-4 mm, and bake it at 70°C for 3-5 hours after slicing;

[0026] (2) Extraction: solvent: 42% vol liquor, solid-liquid ratio: 1:8, soaking for 24 h, percolation flow rate: 10 mL / min / kg, after percolation, add 42% vol liquor to make the crude drug content of ginseng percolation liquid 10 g / 100 mL;

[0027] (3) Filtration: The permeate is filtered through a ceramic membrane with a pore size of 200 nm, and then ultrafiltered through a filter membrane with a pore size of 5-15 nm to collect the ginseng extract.

[0028] Furthermore, the preparation method of the lily extract comprises the following steps:

[0029] (1) Extraction: solvent: 65% vol liquor, solid-liquid ratio 1:10, soaking for 12 h, percolation flow rate 8 mL / min / kg, after percolation, add 65% vol liquor to make the crude drug content of lily percolation liquid 10 g / 100 mL;

[0030] (2) Degradation: 65±1%vol lily percolate is added with secondary reverse osmosis water to obtain 42%vol lily extract;

[0031] (3) Filtration: The permeate is filtered through a ceramic membrane with a pore size of 200 nm, and then ultrafiltered through a filter membrane with a pore size of 2-8 nm to collect the lily extract.

[0032] Furthermore, the preparation method of the above liquorice extract comprises the following steps:

[0033] (1) Extraction: using water as solvent, with a total solid-liquid ratio of 1:30, and then performing hot reflux extraction for 3 times at a solid-liquid ratio of 1:12, 1:10, and 1:8, 100 min / time, and an extraction temperature of 65-80°C;

[0034] (2) Concentration: at a temperature of 65-75° C., concentrate the licorice extract to 2-5 times the weight of the licorice feed;

[0035] (3) Alcohol precipitation: add more than 70% vol of liquor to the licorice concentrate to make the alcohol content 50-60% vol, and let it stand for more than 24 hours;

[0036] (4) Centrifugation: speed 7000 r / min, collect the centrifugal liquid and discard the centrifugal residue;

[0037] (5) Filtration: The centrifuged liquid is filtered through a ceramic membrane with a pore size of 100 nm, and then ultrafiltered through a filter membrane with a pore size of 2-10 nm. The clear liquid is collected to obtain a licorice extract with a slightly yellow color.

[0038] Furthermore, the preparation method of the above-mentioned Pueraria extract comprises the following steps:

[0039] (1) Extraction: using water as solvent, with a total solid-liquid ratio of 1:20, and performing hot reflux extraction twice at a solid-liquid ratio of 1:11 and 1:9, respectively, for 2-3 hours each time, and at an extraction temperature of 65-75°C;

[0040] (2) Centrifugation: speed 7000 r / min, collect the centrifuge liquid and discard the centrifuge residue;

[0041] (3) Filtration: The centrifuged liquid is filtered through a ceramic membrane with a pore size of 100 nm, and then ultrafiltered through a filter membrane with a pore size of 1-5 nm. The clear liquid is collected to obtain the Pueraria extract, which is slightly yellow in color.

[0042] Furthermore, the preparation method of the rose extract is: using water as solvent, with a solid-liquid ratio of 1:5, and continuously extracting at low temperature to obtain a colorless rose extract.

[0043] In a second aspect, the present invention provides a method for preparing the above-mentioned health-preserving wine: accurately weigh the base wine, add the composite extract, ginseng extract, lily extract, licorice extract, kudzu extract and rose extract in proportion, stir well and evenly, let stand for 24-48 hours, use freeze filtration or ceramic membrane filtration, inspect and pass, and fill to obtain the health-preserving wine with stress relief and antioxidant function.

[0044] The beneficial effects of the present invention are: (1) The health-preserving wine of the present invention cleverly combines the antioxidant essences of Chinese medicinal materials such as ginseng, kudzu root, poria, rose and licorice. These natural ingredients can not only effectively remove free radicals in the body and strengthen the body's antioxidant barrier, but also show significant protective effects on nerve cell damage in animal experiments, especially in resisting neuronal damage caused by oxidative stress. (2) The health-preserving wine of the present invention also has significant benefits in improving mood and relieving stress, and can effectively reduce depressive behavior caused by stress, providing a good choice for people who pursue a healthy life to enjoy the joy of drinking while taking into account the way of health preservation. (3) The health-preserving wine of the present invention not only has the style of white wine, but is also rich in a variety of functional ingredients that are beneficial to the human body. It can meet the market demand for healthy drinks, promote consumer health, and promote the development of the Chinese medicine and wine industry, with significant social and economic benefits. BRIEF DESCRIPTION OF THE DRAWINGS

[0045] Figure 1 The MDA changes induced by the health-preserving wine of the present invention in HT22 cells;

[0046] Figure 2 The SOD changes induced by the health-preserving wine of the present invention in HT22 cells;

[0047] Figure 3 The CAT changes induced by the health-preserving wine of the present invention in HT22 cells;

[0048] Figure 4 The ethanol content in the blood of mice was measured after intragastric administration;

[0049] Figure 5 The results of the free open field behavior test of stress-induced mice;

[0050] Figure 6 These are the test results of sugar water preference behavior in stress-induced mice. DETAILED DESCRIPTION

[0051] The technical solution of the present invention can be specifically implemented in the following manner.

[0052] The technical solution and effects of the present invention are further illustrated below through practical examples.

[0053] 1. Preparation of health wine with stress relief and antioxidant function

[0054] 1. Raw material preparation

[0055] (1) The composite extract is prepared by mixing Poria cocos and Lycium barbarum in a weight ratio of 4:1 and subjecting the extract to the following extraction process:

[0056] ① Extraction: Accurately weigh the two raw materials of Poria cocos and Lycium barbarum and put them into the extraction tank, then add 43% vol liquor, the material-liquid ratio is 1:10, soak for 12 hours, the percolation flow rate is 8mL / min / kg, and after the percolation, add 43% vol liquor to make the percolation liquid contain 10g / 100mL of crude drug;

[0057] ② Filtration: The percolation liquid was filtered through a ceramic membrane (200 nm), and then ultrafiltration (8 nm) was used to collect the composite extract, with a turbidity of less than 0.5 NTU.

[0058] (2) Ginseng extract, prepared by the following method:

[0059] ① Processing: Wash fresh ginseng, steam for 30 minutes for the first time, bake at 70℃ for 12 hours, steam for 40 minutes for the second time, bake at 70℃ for 8 hours, slice into 2-4mm, and bake at 70℃ for 4 hours after slicing;

[0060] ②Extraction: solvent 42% vol liquor, solid-liquid ratio 1:8, soaking for 24h, percolation flow rate 10mL / min / kg, add 42% vol liquor after percolation, so that the crude drug content of ginseng percolation liquid is 10g / 100mL;

[0061] ③Filtration: Ceramic membrane (200nm) filtration, then ultrafiltration (5nm) to collect ginseng extract, the total ginsenoside content is not less than 2g / L, and the turbidity is less than 0.5NTU;

[0062] (3) Lily extract, prepared by the following method:

[0063] ① Extraction: solvent 65% vol liquor, solid-liquid ratio 1:10, soaking for 12h, percolation flow rate 8mL / min / kg, add 65% vol liquor after percolation, so that the crude drug content of lily percolation liquid is 10g / 100mL;

[0064] ② Degradation: 65±1%vol lily percolate is added with secondary reverse osmosis water to obtain 42%vol lily extract;

[0065] ③ Filtration: Filter the lily extract through a ceramic membrane (200 nm), and then use ultrafiltration (5 nm) to collect the lily extract, the total flavonoids content of the lily is not less than 0.1 g / L, and the turbidity is less than 0.5 NTU.

[0066] (4) Licorice extract, prepared by the following method:

[0067] ① Extraction: water was used as the solvent, the total solid-liquid ratio was 1:30, the solid-liquid ratio was (1:12 for the first time, 1:10 for the second time, and 1:8 for the third time), hot reflux extraction was performed for 3 times, 100 min / time, and the extraction temperature was 70°C;

[0068] ② Concentration: temperature 65-75℃, concentrate the licorice extract to 4 times the weight of licorice feed;

[0069] ③ Alcohol precipitation: add more than 72% vol of liquor to the licorice concentrate to make the alcohol content 52% vol, and let it stand for more than 24 hours;

[0070] ④ Centrifugation: speed 7000r / min, collect the centrifugal liquid and discard the centrifugal residue;

[0071] ⑤ Filtration: The centrifuged liquid is filtered through a ceramic membrane (100 nm), and then ultrafiltration (2 nm) is used to collect the clear liquid to obtain a licorice extract with a light yellow color, a glycyrrhizic acid content of not less than 0.8 g / L, and a turbidity of less than 0.5 NTU.

[0072] (5) Pueraria extract, prepared by the following method:

[0073] ① Extraction: water was used as the solvent, the total solid-liquid ratio was 1:20, the solid-liquid ratio was (1:11 for the first time, 1:9 for the second time), hot reflux extraction was performed twice, 2.5 h / time, and the extraction temperature was 73°C;

[0074] ② Centrifugation: speed 7000r / min, collect the centrifugal liquid and discard the centrifugal residue;

[0075] ③Filtration: The centrifuged liquid is filtered through a ceramic membrane (100 nm), and then ultrafiltration (1 nm) is used to collect the clear liquid to obtain a pueraria extract, which is slightly yellow in color, has a puerarin content of not less than 1.3 g / L, and a turbidity of less than 0.5 NTU;

[0076] (6) Rose extract, prepared by the following method:

[0077] Extraction: Use water as solvent, solid-liquid ratio 1:5, and perform continuous low-temperature extraction to obtain colorless rose extract with turbidity less than 0.1NTU.

[0078] 2. Preparation of health wine

[0079] The health wine with stress relief and anti-oxidation function is composed of the following components: 1000 parts by weight of base wine, 30 parts by weight of composite extract, 40 parts by weight of ginseng extract, 25 parts by weight of lily extract, 10 parts by weight of licorice extract, 15 parts by weight of kudzu root extract and 2 parts by weight of rose extract. The above components are combined according to the ratio to obtain a health wine with stress relief and anti-oxidation function, and the alcohol concentration is 42±1%vol.

[0080] 2. Functional Verification

[0081] (1) Construction of stress-induced stress model mice

[0082] The model animals were subjected to continuous stimulation for 28 days, including tilted cages, water and food deprivation, tail clamping, ice water bath, noise, wet bedding, day and night reversal, and horizontal shock, etc. At least one stimulus was used every day, and long and short stimuli were coordinated. The same stimulus could not appear continuously, so that the mice could not anticipate the occurrence of the stimulus.

[0083] (2) Effects of health wine with stress relief and antioxidant functions on neuronal cells

[0084] The stress relief and antioxidant health wine prepared above was used for the test, and the base wine sample was used as a control. HT22 cells were inoculated in 6-well plates (3×10 5 Each well was added with 2 mL of complete medium, and the cells were cultured in an incubator at 37°C and 5% CO2. After 24 hours, 2 mL of complete medium containing 2% ethanol (base wine, health wine) and 2 mL of complete medium without ethanol (blank) were replaced for culture, and three replicate wells were set. After 24 hours, the changes of cell MDA (malondialdehyde), SOD (superoxide dismutase), and CAT (catalase) were measured.

[0085] SPSS software analysis, *P < 0.05 indicates a significant difference, **P < 0.01 indicates a very significant difference.

[0086] ① Health wine with stress relief and antioxidant function relieves the upregulation of MDA caused by alcohol

[0087] Malondialdehyde (MDA) is a product of lipid peroxidation and one of the most sensitive indicators of oxidative stress. MDA can increase membrane permeability and lead to nerve cell damage. Figure 1 This is the MDA change induced by the health-preserving wine of the present invention acting on HT22 cells.

[0088] like Figure 1 As shown in the figure, after base wine treatment, the MDA content in HT22 cells was significantly upregulated compared with the blank group, while the MDA content in the health wine group was significantly downregulated compared with the base wine group, indicating that the trace components in the health wine can reduce the increase in MDA content caused by alcohol and alleviate oxidative damage.

[0089] ② Health wine with stress relief and antioxidant function relieves the downregulation of SOD caused by alcohol

[0090] Superoxide dismutase (SOD) is a biologically active substance widely expressed in the body. It can remove oxygen free radicals in the body and play an antioxidant role. Figure 2 This is the SOD change induced by the health-preserving wine of the present invention acting on HT22 cells.

[0091] As Figure 2 shown, the SOD activity in HT22 cells was significantly down-regulated after the treatment with base liquor compared with the blank group, while the SOD activity in the health-care liquor group was significantly up-regulated compared with the base liquor group, indicating that the trace components in the health-care liquor can alleviate the down-regulation of SOD activity caused by alcohol and relieve oxidative damage.

[0092] ③ The health-care liquor with the functions of relieving stress and antioxidation alleviates the down-regulation of CAT caused by alcohol

[0093] Catalase (CAT) is an important index for evaluating the oxidative balance state of the body, and its enzymatic activity provides an antioxidant defense mechanism for the body. Figure 3 This is the change of CAT induced by the health-care liquor of the present invention acting on HT22 cells.

[0094] As Figure 3 shown, the CAT activity in HT22 cells was significantly down-regulated after the treatment with base liquor compared with the blank group, while the CAT activity in the health-care liquor group was significantly up-regulated compared with the base liquor group, indicating that the trace components in the health-care liquor can alleviate the down-regulation of CAT activity caused by alcohol and relieve oxidative damage.

[0095] (3) The role of the health-care liquor with the functions of relieving stress and antioxidation in ethanol metabolism

[0096] The experimental animals were C57BL / 6 mice, SPF grade, male, with a body weight of 21 - 23 g. They were purchased from the Experimental Animal Center of Huazhong Agricultural University, and the license number was SCXK(E)2020 - 0019. After one week of adaptive feeding, the C57BL / 6 mice were randomly divided into a blank group, a health-care liquor group and a base liquor group, and were intragastrically administered with equal volumes of normal saline and liquor (health-care liquor, base liquor). After the intragastric administration of the mice was completed, blood was collected from the orbital venous plexus. Immediately after blood collection, anticoagulation was carried out, and the ethanol content in the blood was measured. Figure 4 This is the ethanol content in the blood measured after the intragastric administration of the mice was completed.

[0097] As Figure 4 shown, the detection of the ethanol content in the blood of the mice 3 h after intragastric administration of the liquor found that the blood ethanol content of the mice intragastrically administered with base liquor was the highest. Compared with the base liquor, the blood ethanol content of the mice intragastrically administered with health-care liquor was significantly reduced, indicating that the alcohol in the health-care liquor can be metabolized faster in the body, suggesting that the trace substances in the health-care liquor are beneficial to the metabolism of alcohol in the mice body.

[0098] (4) The health-care liquor with the functions of relieving stress and antioxidation alleviates the depressive symptoms of stressed mice

[0099] After one week of adaptive feeding, C57BL / 6 mice were randomly divided into a blank group, a model group, a health wine group, and a base wine group. The mice in the health wine group and the base wine group underwent model construction at the same time. During the construction of the stress model, normal saline and wine were gavaged at the same time. The gavage frequency was once every three days, and the gavage dose was 250μL. The human dose is equivalent to about 90mL of alcohol consumed by a 70Kg adult every three days, which is in line with the current social drinking situation.

[0100] Figure 5 The results of the free open field behavior test of stress-induced mice are shown in Figure 2. Figure 6 These are the test results of sugar water preference behavior in stress-induced mice; Figure 5 and Figure 6 As shown, there were significant differences between the blank group and the model group, and the free open field center exploration time and sugar water preference of mice in the model group were significantly reduced, indicating that the model was successfully constructed.

[0101] Compared with mice that consumed base wine, mice that consumed health wine spent significantly more time in the center of the open field, showing a clear desire to explore. In the sugar water preference test, the proportion of sucrose water consumed by mice in the health wine group was slightly higher than that in the model group and base wine group, but there was no statistical difference.

[0102] The above results show that in the normal group and the model group, drinking base wine will reduce the mice's desire for autonomous exploration and increase the mice's anxiety level, while drinking health wine can alleviate the negative effects of base wine on the mice's desire for autonomous exploration and anxiety level.

Claims

1. A health wine having stress relief and anti-oxidation functions, characterized in that: The composition is as follows: 1000 parts by weight of base wine, 10-50 parts by weight of composite extract, 10-60 parts by weight of ginseng extract, 10-50 parts by weight of lily extract, 3-15 parts by weight of liquorice extract, 10-50 parts by weight of kudzu root extract and 1-5 parts by weight of rose extract; The base liquor is a Luzhou-flavor liquor, a light-flavor liquor or a sauce-flavor liquor; The composite extract is an extract obtained by an extraction process in which Poria cocos and Lycium barbarum are mixed in a weight ratio of 4:

1.

2. The health wine having stress relief and anti-oxidation function according to claim 1, characterized in that: The composition is as follows: 1000 parts by weight of base wine, 30 parts by weight of composite extract, 40 parts by weight of ginseng extract, 25 parts by weight of lily extract, 10 parts by weight of licorice extract, 15 parts by weight of kudzu root extract and 2 parts by weight of rose extract.

3. The health wine having stress relieving effect and anti-oxidation function according to claim 1, characterized in that: At least one of the following: The turbidity of the composite extract was less than 0.5 NTU; The total ginsenoside content in the ginseng extract is not less than 2g / L, and the turbidity is less than 0.5NTU; The total flavonoids content of lily in lily extract is not less than 0.1g / L, and the turbidity is less than 0.5NTU; The glycyrrhizic acid content in the licorice extract is not less than 0.8g / L, and the turbidity is less than 0.5NTU; The puerarin content in the puerarin extract is not less than 1.3 g / L, and the turbidity is less than 0.5 NTU; The turbidity of rose extract is less than 0.1 NTU.

4. The health wine having stress relieving effect and anti-oxidation function according to claim 3, characterized in that: The preparation method of the composite extract comprises the following steps: (1) Extraction: According to the weight ratio of Poria cocos to Lycium barbarum of 4:1, the two raw materials were accurately weighed and put into the extraction tank, and then 43% vol of liquor was added, the material-liquid ratio was 1:10, and the infiltration was carried out for 12 hours at a percolation flow rate of 8 mL / min / kg. After the percolation, 43% vol of liquor was added to make the percolation liquid have a crude drug content of 10 g / 100 mL; (2) Filtration: The permeate is filtered through a ceramic membrane with a pore size of 200 nm, and then ultrafiltered through a filter membrane with a pore size of 8 nm to collect the composite extract.

5. The health wine having stress relieving effect and anti-oxidation function according to claim 3, characterized in that: The preparation method of ginseng extract comprises the following steps: (1) Processing: Wash the fresh ginseng, steam it for 30 minutes, then bake it at 70°C for 12 hours, then steam it again for 40 minutes, then bake it at 70°C for 8 hours, cut it into slices with a thickness of 2-4 mm, and bake it at 70°C for 3-5 hours after slicing; (2) Extraction: solvent: 42% vol liquor, solid-liquid ratio: 1:8, soaking for 24 h, percolation flow rate: 10 mL / min / kg, after percolation, add 42% vol liquor to make the crude drug content of ginseng percolation liquid 10 g / 100 mL; (3) Filtration: The permeate is filtered through a ceramic membrane with a pore size of 200 nm, and then ultrafiltered through a filter membrane with a pore size of 5-15 nm to collect the ginseng extract.

6. The health wine having stress relieving effect and anti-oxidation function according to claim 3, characterized in that: The preparation method of lily extract comprises the following steps: (1) Extraction: solvent: 65% vol liquor, solid-liquid ratio 1:10, soaking for 12 h, percolation flow rate 8 mL / min / kg, after percolation, add 65% vol liquor to make the crude drug content of lily percolation liquid 10 g / 100 mL; (2) Degradation: 65±1%vol lily percolate is added with secondary reverse osmosis water to obtain 42%vol lily extract; (3) Filtration: The permeate is filtered through a ceramic membrane with a pore size of 200 nm, and then ultrafiltered through a filter membrane with a pore size of 2-8 nm to collect the lily extract.

7. The health wine having stress relieving effect and anti-oxidation function according to claim 3, characterized in that: The preparation method of liquorice extract comprises the following steps: (1) Extraction: using water as solvent, with a total solid-liquid ratio of 1:30, and then performing hot reflux extraction for 3 times at a solid-liquid ratio of 1:12, 1:10, and 1:8, 100 min / time, and an extraction temperature of 65-80°C; (2) Concentration: at a temperature of 65-75° C., concentrate the licorice extract to 2-5 times the weight of the licorice feed; (3) Alcohol precipitation: add more than 70% vol of liquor to the licorice concentrate to make the alcohol content 50-60% vol, and let it stand for more than 24 hours; (4) Centrifugation: speed 7000 r / min, collect the centrifugal liquid and discard the centrifugal residue; (5) Filtration: The centrifuged liquid is filtered through a ceramic membrane with a pore size of 100 nm, and then ultrafiltered through a filter membrane with a pore size of 2-10 nm. The clear liquid is collected to obtain a licorice extract with a slightly yellow color.

8. The health wine having stress relieving effect and anti-oxidation function according to claim 3, characterized in that: The preparation method of kudzu root extract comprises the following steps: (1) Extraction: using water as solvent, with a total solid-liquid ratio of 1:20, and performing hot reflux extraction twice at a solid-liquid ratio of 1:11 and 1:9, respectively, for 2-3 hours each time, and at an extraction temperature of 65-75°C; (2) Centrifugation: speed 7000 r / min, collect the centrifuge liquid and discard the centrifuge residue; (3) Filtration: The centrifuged liquid is filtered through a ceramic membrane with a pore size of 100 nm, and then ultrafiltered through a filter membrane with a pore size of 1-5 nm. The clear liquid is collected to obtain the Pueraria extract, which is slightly yellow in color.

9. The health wine having the function of relieving stress and anti-oxidation according to claim 3, characterized in that: The preparation method of the rose extract comprises the following steps: using water as a solvent, with a solid-liquid ratio of 1:5, and continuously extracting at low temperature to obtain a colorless rose extract.

10. The method for preparing the health-preserving wine according to any one of claims 1 to 9, characterized in that: Accurately weigh the base wine, add the compound extract, ginseng extract, lily extract, licorice extract, kudzu root extract and rose extract in proportion, stir well and evenly, let it stand for 24-48 hours, filter it by freeze filtration or ceramic membrane filtration, inspect it and fill it, and you will get the health wine with stress relief and antioxidant function.

Images