Asparagus composite fruit wine and preparation method thereof

Abstract

The invention provides asparagus composite fruit wine and a preparation method thereof, and belongs to the technical field of fruit wine brewing. The preparation method comprises the following steps: freezing and thawing rhizoma polygonati, lucid ganoderma, fructus lycii, fructus mume, radix astragali, semen cassiae and radix salviae miltiorrhizae, crushing to obtain traditional Chinese medicine powder, mixing the traditional Chinese medicine powder with water, decocting, and filtering to obtain filtrate A; performing freeze drying and superfine grinding on asparagus to obtain asparagus powder, mixing the asparagus powder with water, performing enzymolysis, and filtering to obtain filtrate B; mixing and pulping the filtrate A, the filtrate B, longan aril, red dates, lily and water, inoculating strains for primary fermentation, then adding cane sugar for secondary fermentation, finally adding honey for tertiary fermentation to obtain fermentation liquor, and clarifying and sterilizing the fermentation liquor to obtain the asparagus composite fruit wine. The asparagus is used as a main raw material, traditional Chinese medicinal materials are added on the basis for compounding, and the prepared asparagus composite fruit wine is fresh and cool in taste and has the functions of resisting oxidation, improving immunity and the like.

Description

Technical Field

[0001] The invention belongs to the technical field of fruit wine brewing, and in particular relates to asparagus compound fruit wine and a preparation method thereof. Background Art

[0002] Asparagus (Asparagus officinalisLinn) is a perennial herbaceous plant of the genus Asparagus in the family Liliaceae. Its scientific name is Asparagus officinalis, also known as Asparagus officinalis, Wenshan bamboo, Sololo, and fine Baiyebu. Modern research shows that asparagus stems contain a variety of nutrients such as amino acids and minerals that are indispensable to the human body, as well as bioactive ingredients such as saponins, polysaccharides and flavonoids, and have various biological activities such as anti-tumor, anti-mutation, anti-aging, hypolipidemic, and immunomodulatory. At present, there are many asparagus products on the market, among which asparagus wine is favored by the majority of customers, but the content of active ingredients in existing asparagus wine is reduced, and the health and medicinal effects are not ideal. Summary of the invention

[0003] In view of this, the object of the present invention is to provide an asparagus compound fruit wine and a preparation method thereof, so as to solve the problems of low content of active ingredients in existing asparagus fruit wine and poor health effects such as antioxidant effect.

[0004] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0005] The invention provides an asparagus compound fruit wine, which is prepared from the following raw materials in parts by weight: 150-250 parts of asparagus, 5-15 parts of polygonatum, 5-15 parts of ganoderma lucidum, 5-15 parts of wolfberry, 5-15 parts of black plum, 3-8 parts of astragalus, 3-8 parts of cassia seed, 5-15 parts of salvia miltiorrhiza, 5-15 parts of longan pulp, 5-15 parts of red dates, 5-15 parts of lily, 3-8 parts of honey and 50-100 parts of sucrose.

[0006] The present invention also provides a method for preparing the asparagus composite fruit wine, comprising the following steps:

[0007] 1) freeze-thaw polygonatum, ganoderma lucidum, wolfberry, ebony, astragalus, cassia seed and salvia miltiorrhiza, grind to obtain Chinese medicine powder, mix the Chinese medicine powder with water, decoct, and filter to obtain filtrate A;

[0008] 2) freeze-drying the asparagus, ultrafinely grinding the asparagus to obtain asparagus powder, mixing the asparagus powder with water, performing enzymolysis, and filtering to obtain filtrate B;

[0009] 3) Filtrate A, filtrate B, longan pulp, red dates, lily and water are mixed and beaten, inoculated with bacteria for primary fermentation, then sucrose is added for secondary fermentation, and finally honey is added for tertiary fermentation to obtain fermentation liquid, and the fermentation liquid is clarified and sterilized to obtain asparagus composite fruit wine.

[0010] Preferably, the freeze-drying temperature in step 2) is -50 to -40°C, and the freeze-drying time is 25 to 35 hours.

[0011] Preferably, the freeze-thaw in step 1) includes freezing and thawing; the freezing is performed at -65°C to -55°C for 3 to 4 hours, and the thawing is performed at 20 to 30°C for 1 to 5 hours.

[0012] Preferably, in step 3), the strains are Lactobacillus plantarum JGS49 and Angel SY yeast, the mass ratio of Lactobacillus plantarum JGS49 to Angel SY yeast is 1:1-3; the inoculation amount of the strain is 0.01-0.1 g / L; the effective viable count of Lactobacillus plantarum JGS49 is 1×10 9 ~9×10 9 CFU / g, the effective viable count of Angel SY yeast is 1×10 9 ~9×10 9 CFU / g.

[0013] Preferably, the temperature of the primary fermentation in step 3) is 25-30° C., and the primary fermentation time is 8-10 days;

[0014] The temperature of the secondary fermentation is 35-40°C, and the secondary fermentation time is 5-8 days;

[0015] The temperature of the tertiary fermentation is 25-35° C., and the time of the tertiary fermentation is 25-35 days.

[0016] Preferably, in step 2), the mass volume ratio of the asparagus powder to water is 1 g: 15-20 mL;

[0017] The enzymatic hydrolysis uses protease and pectinase, the mass ratio of the protease to the pectinase is 1:4-6; the total addition amount of the protease and pectinase is 0.5-1% of the total mass of the asparagus powder and water;

[0018] The temperature of the enzymolysis is 40-50° C., and the time of the enzymolysis is 2-3 hours.

[0019] Preferably, in step 1), the mass volume ratio of the Chinese medicine powder and water is 1 g: 30-50 mL; the decoction temperature is 80-100° C., and the decoction time is 1-2 h.

[0020] Preferably, the clarification in step 3) is to mix the clarifier and the fermentation liquid and let it stand for 5 to 10 days, and the amount of the clarifier added is 1 to 2 g / L; the clarifier is chitosan and gelatin, and the mass ratio of chitosan to gelatin is 1:2 to 4;

[0021] The sterilization temperature is 90-100° C., and the sterilization time is 25-35 minutes.

[0022] Preferably, the alcohol content of the asparagus compound fruit wine is 8-12%.

[0023] Compared with the prior art, the present invention has the following beneficial effects:

[0024] The asparagus compound fruit wine provided by the present invention takes asparagus as a main raw material, and on this basis, Chinese medicinal materials such as polygonatum, ganoderma lucidum, wolfberry, black plum, astragalus, cassia seed, salvia miltiorrhiza, longan pulp, red dates and lily are added for compounding, so that the asparagus compound fruit wine of the present invention has a refreshing taste and has the functions of antioxidant activity, improving immunity and the like.

[0025] The freeze-drying of asparagus by the present invention will not cause the soluble substances in the asparagus to move to the surface of the material to cause salt precipitation to form a hard thin skin, nor will the cells shrink and deform due to the observable tension on the fiber of the cells when the central water moves to the surface of the material; the freeze-dried asparagus has a porous loose structure, and after ultrafine grinding, the particle size is smaller, which is conducive to the rapid dissolution of asparagus powder, thereby improving the enzymolysis efficiency. In addition, the biological activity and various nutrients in the asparagus can be retained to the maximum extent, and the loss of effective ingredients can be reduced.

[0026] The present invention adopts graded fermentation to effectively prevent the generation of adverse phenomena such as turbidity, precipitation, peculiar smell, etc. during the fermentation process of the composite asparagus wine, and can keep the plant lactobacillus JGS49 and Angel SY yeast at a high activity during the fermentation process, and can effectively prevent the yeast from being drunk with sugar during the fermentation process and affecting the activity of the strains. The fermentation process is easier to control, the fermentation process is more thorough, the content of effective ingredients in the obtained asparagus composite fruit wine is greatly improved, the fragrance, color and stability of the asparagus fruit wine are improved, and the health care function of the asparagus fruit wine is greatly improved. DETAILED DESCRIPTION

[0027] The invention provides an asparagus compound fruit wine, which is prepared from the following raw materials in parts by weight: 150-250 parts of asparagus, 5-15 parts of polygonatum, 5-15 parts of ganoderma lucidum, 5-15 parts of wolfberry, 5-15 parts of black plum, 3-8 parts of astragalus, 3-8 parts of cassia seed, 5-15 parts of salvia miltiorrhiza, 5-15 parts of longan pulp, 5-15 parts of red dates, 5-15 parts of lily, 3-8 parts of honey and 50-100 parts of sucrose.

[0028] In the present invention, the dosage of the asparagus is preferably 180 to 220 parts; asparagus contains amino acids, minerals and other various nutrients that are indispensable to the human body, contains saponin compounds and flavonoids and other biologically active ingredients, has antioxidant activity, promotes digestive function, improves cardiovascular health, enhances immunity, regulates blood sugar levels and other effects and functions;

[0029] The dosage of the polygonatum is preferably 8 to 12 parts; the polygonatum is sweet and flat in nature, and enters the spleen, lung, and kidney meridians; it contains polysaccharides, saponins, flavonoids and other ingredients; it has antioxidant and immunomodulatory effects, can enhance the function of the immune system, and improve the body's resistance;

[0030] The dosage of the ganoderma lucidum is preferably 8 to 12 parts; ganoderma lucidum is sweet, neutral in nature, and enters the heart, lung, liver, and kidney meridians; it contains polysaccharides, nucleosides, furans, sterols, alkaloids, triterpenes, oils, various amino acids and proteins, enzymes, organic germanium, and various trace elements, etc. Ganoderma lucidum polysaccharides have immunomodulatory, blood sugar lowering, blood lipid lowering, anti-oxidation, anti-aging, and anti-tumor effects;

[0031] The dosage of wolfberry is preferably 8 to 12 parts; wolfberry is sweet and flat in nature, and enters the liver and kidney meridians; it contains active ingredients such as polysaccharides, flavonoids, polyphenols, alkaloids, vitamins, etc., and has multiple pharmacological effects such as promoting immunity, anti-aging, anti-tumor, scavenging free radicals, and anti-fatigue;

[0032] The dosage of the black plum is preferably 8 to 12 parts; the black plum tastes sour and astringent, is neutral in nature, and enters the liver, spleen, lung, and large intestine meridians; contains organic acids, flavonoids, sugars, amino acids, and multiple vitamins and minerals, and has antioxidant and anti-inflammatory effects;

[0033] The dosage of the astragalus is preferably 4 to 7 parts; astragalus is sweet, slightly warm, and enters the spleen and lung meridians; it contains a variety of active ingredients such as alkaloids, saponins, polysaccharides, flavonoids, etc.; it has an immunomodulatory function, can improve the body's resistance, and also has antioxidant and anti-free radical effects, which helps protect cells from oxidative stress damage;

[0034] The dosage of Cassia seed is preferably 4 to 7 parts; Cassia seed tastes sweet, bitter, salty, slightly cold, and enters the liver and large intestine meridians; contains a variety of active ingredients, including flavonoids, anthraquinones, fatty acids, polysaccharides, etc.; has good antioxidant and anti-inflammatory effects, as well as immunomodulatory and anti-tumor effects;

[0035] The dosage of the salvia miltiorrhiza is preferably 8 to 12 parts; salvia miltiorrhiza is bitter, slightly cold, and enters the heart and liver meridians; it contains fat-soluble components such as tanshinone, tanshinol, and tanshinol, as well as water-soluble danshinone and tanshinone catechin; it has the effects of anti-coagulation, anti-inflammation, anti-oxidation, anti-fibrosis, anti-tumor, and protecting organs;

[0036] The dosage of the longan pulp is preferably 8 to 12 parts; the longan pulp is sweet, warm in nature, and enters the heart and spleen meridians; it contains glucose, tartaric acid, sucrose, vitamins B1, B2, P, C, as well as adenosine, adenine, uridine, superoxide dismutase (SOD) and other ingredients, and has multiple physiological effects such as anti-aging, enhancing immunity, anti-tumor, regulating endocrine, and inhibiting bacteria;

[0037] The dosage of the red dates is preferably 8 to 12 portions; red dates contain a large amount of vitamins, multiple trace elements and sugars, and have the effects of nourishing blood, lowering blood pressure and enhancing human immunity;

[0038] The dosage of the lily is preferably 8 to 12 parts; lily is sweet, cold in nature, and enters the heart and lung meridians; it contains ingredients such as steroidal saponins, polysaccharides, phenolic acid glycerides, alkaloids, flavonoids, amino acids, phospholipids and other alkanes, mainly polysaccharides and steroidal saponins; it has anti-tumor, anti-depression, antioxidant, blood sugar lowering, anti-fatigue and hypoxia tolerance, immunomodulatory, anti-inflammatory and other effects.

[0039] The present invention also provides a method for preparing the asparagus composite fruit wine, comprising the following steps:

[0040] 1) freeze-thaw polygonatum, ganoderma lucidum, wolfberry, ebony, astragalus, cassia seed and salvia miltiorrhiza, grind to obtain Chinese medicine powder, mix the Chinese medicine powder with water, decoct, and filter to obtain filtrate A;

[0041] 2) freeze-drying the asparagus, ultrafinely grinding the asparagus to obtain asparagus powder, mixing the asparagus powder with water, performing enzymolysis, and filtering to obtain filtrate B;

[0042] 3) Filtrate A, filtrate B, longan pulp, red dates, lily and water are mixed and beaten, inoculated with bacteria for primary fermentation, then sucrose is added for secondary fermentation, and finally honey is added for tertiary fermentation to obtain fermentation liquid, and the fermentation liquid is clarified and sterilized to obtain asparagus composite fruit wine.

[0043] In the present invention, polygonatum, ganoderma lucidum, wolfberry, ebony, astragalus, cassia seed and salvia miltiorrhiza are freeze-thawed, crushed to obtain Chinese medicine powder, the Chinese medicine powder is mixed with water, decocted, and filtered to obtain filtrate A. The freeze-thaw includes freezing and thawing; the freezing is preferably carried out at -65°C to -55°C for 3 to 4 hours, the freezing temperature is further preferably -62°C to -58°C, and the freezing time is further preferably 3.5 hours; the thawing is preferably carried out at 20 to 30°C for 1 to 5 hours, the thawing temperature is further preferably 22 to 28°C, and the thawing time is preferably 2 to 4 hours; through freeze-thaw, using certain low temperature conditions, the cells of the Chinese medicinal materials swell, resulting in the outflow of intracellular substances, which can effectively make the cell wall breaking rate reach more than 90%, greatly improving the dissolution rate of the effective ingredients in the Chinese medicinal materials. The mass volume ratio of the traditional Chinese medicine powder and water is preferably 1g:30-50mL, and more preferably 1g:35-45mL; the decoction temperature is preferably 80-100°C, and more preferably 85-95°C; the decoction time is preferably 1-2h, and more preferably 1.5h.

[0044] In the present invention, asparagus is freeze-dried and ultrafinely crushed to obtain asparagus powder, and the asparagus powder is mixed with water, enzymolyzed, and filtered to obtain filtrate B. The freeze-drying temperature is preferably -50 to -40°C, more preferably -48 to -42°C, and the freeze-drying time is preferably 25 to 35 hours, more preferably 28 to 32 hours; the mass volume ratio of the asparagus powder and water is preferably 1 g: 15 to 20 mL, more preferably 1 g: 16 to 19 mL; the enzymolysis uses protease and pectinase, and the mass ratio of the protease and pectinase is preferably 1: 4 to 6, more preferably 1: 5; the total addition amount of the protease and pectinase is preferably 0.5 to 1% of the total mass of the asparagus powder and water, more preferably 0.6 to 0.9% of the total mass of the asparagus powder and water; the enzymolysis temperature is preferably 40 to 50°C, more preferably 42 to 48°C; the enzymolysis time is preferably 2 to 3 hours, more preferably 2.5 hours.

[0045] In the present invention, filtrate A, filtrate B, longan pulp, red dates, lily and water are mixed and beaten, the strain is inoculated for primary fermentation, sucrose is added for secondary fermentation, and honey is added for tertiary fermentation to obtain fermentation liquid, and the fermentation liquid is clarified and sterilized to obtain asparagus composite fruit wine. The strain is preferably Lactobacillus plantarum JGS49 and Angel SY yeast, and the mass ratio of Lactobacillus plantarum JGS49 and Angel SY yeast is preferably 1:1-3, and more preferably 1:1.5-2.5; the inoculation amount of the strain is preferably 0.01-0.1 g / L, and more preferably 0.03-0.08 g / L; the effective viable count of Lactobacillus plantarum JGS49 is preferably 1×10 9 ~9×10 9 CFU / g, more preferably 2×10 9 ~8×10 9 The effective viable count of Angel SY yeast CFU / g is preferably 1×10 9 ~9×10 9 CFU / g, more preferably 2×10 9 ~8×10 9CFU / g; the temperature of the primary fermentation is preferably 25-30°C, more preferably 26-29°C; the primary fermentation time is preferably 8-10d, more preferably 9d; the primary fermentation provides a good growth and metabolic environment for the bacteria, helps the bacteria to make full use of the sugar in the raw materials, produce more ethanol and flavor substances, and reduce the generation of harmful by-products; the temperature of the secondary fermentation is preferably 35-40°C, more preferably 36-39°C; the secondary fermentation time is preferably 5-8d, more preferably 6-7d; the bacteria reproduce rapidly and in large quantities in the primary stage, thereby accelerating the fermentation speed of the secondary fermentation. Sucrose is added to the secondary fermentation to provide more raw material sources for the fermentation process and provide raw materials for yeast cell respiration, thereby increasing the yield of the secondary fermentation. The yield and taste of high fruit wine are improved; the temperature of the tertiary fermentation is preferably 25-35°C, and more preferably 28-32°C; the tertiary fermentation time is preferably 25-35d, and more preferably 28-32d; after the first two fermentations, the fermentation process tends to be stable, and honey is added in the tertiary fermentation. The main components of honey are glucose and fructose, which have the characteristics of sweetness and deliciousness. Adding honey to fruit wine can significantly improve the taste of fruit wine, making it sweeter and more refreshing; in addition, honey also contains a variety of amino acids, active enzymes, vitamins, trace elements and other nutrients. The addition of these ingredients can increase the nutritional value of fruit wine and make it healthier; the protein in honey can play a clarifying role, inhibit the activity of polyphenol oxidase, and thus avoid turbidity, precipitation, browning and other undesirable phenomena during the fermentation of fruit wine. The clarification is performed by mixing the fermentation liquid and the clarifier and letting it stand for 5 to 10 days, and the standing time is preferably 6 to 9 days; the addition amount of the clarifier is preferably 1 to 2 g / L, and more preferably 1.5 g / L; the clarifier is preferably chitosan and gelatin, and the mass ratio of chitosan to gelatin is preferably 1:2 to 4, and more preferably 1:2.5 to 3.5; the sterilization temperature is preferably 90 to 100°C, and more preferably 92 to 98°C; the sterilization time is preferably 25 to 35 min, and more preferably 28 to 32 min; the alcohol content of the asparagus compound fruit wine is 8 to 12%.

[0046] The technical solutions provided by the present invention are described in detail below in conjunction with the embodiments, but they should not be construed as limiting the protection scope of the present invention.

[0047] Angel SY yeast and Angel yeast BV818 were purchased from Angel Yeast Co., Ltd.;

[0048] Lactobacillus plantarum JGS49: deposited in the General Microbiology Center of China Culture Collection Administration, the deposit number is: CGMCC No.28396, the deposit date is September 8, 2023, and the deposit address is No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing.

[0049] Example 1

[0050] An asparagus compound fruit wine is prepared from the following raw materials in parts by weight: 200 parts of asparagus, 10 parts of polygonatum, 10 parts of ganoderma lucidum, 10 parts of wolfberry, 10 parts of black plum, 5 parts of astragalus, 5 parts of cassia seed, 10 parts of salvia miltiorrhiza, 10 parts of longan pulp, 10 parts of red dates, 10 parts of lily, 5 parts of honey, and 80 parts of sucrose.

[0051] Freeze polygonatum, ganoderma lucidum, wolfberry, ebony, astragalus, cassia seed and salvia miltiorrhiza at -60°C for 3.5 hours, thaw at 25°C for 3 hours, grind to obtain Chinese medicine powder, mix the Chinese medicine powder with water at a ratio of 1g:40mL, boil at 90°C for 1.5 hours, and filter to obtain filtrate A;

[0052] The asparagus was freeze-dried at -45°C for 30 hours, and ultrafinely ground in an ultrafine grinder to obtain asparagus powder. The asparagus powder and water were mixed at a ratio of 1 g:18 mL, and 0.8% of enzyme (the mass ratio of protease to pectinase was 1:5) based on the total mass of the asparagus powder and water was added, and enzymolysis was performed at 45°C for 2.5 hours, and filtrated to obtain filtrate B;

[0053] Filtrate A, filtrate B, longan pulp, red dates, lily and water were mixed and beaten, and 0.05 g / L of bacteria were inoculated (the mass ratio of Lactobacillus plantarum JGS49 and Angel SY yeast was 1:2, and the effective viable counts of Lactobacillus plantarum JGS49 and Angel SY yeast were both 5 × 10 9 CFU / g), primary fermentation was carried out at 28°C for 9 days, sucrose was then added to carry out secondary fermentation at 38°C for 6 days, and honey was finally added to carry out tertiary fermentation at 30°C for 30 days to obtain fermentation liquid, the fermentation liquid and a clarifier (the mass ratio of chitosan to gelatin is 1:3) were mixed and allowed to stand for 7 days, the clarifier was added in an amount of 1.5 g / L, and then sterilized at 95°C for 30 min to obtain asparagus compound fruit wine.

[0054] Example 2

[0055] An asparagus compound fruit wine is prepared from the following raw materials in parts by weight: 150 parts of asparagus, 5 parts of polygonatum, 5 parts of ganoderma lucidum, 5 parts of wolfberry, 5 parts of black plum, 3 parts of astragalus, 3 parts of cassia seed, 5 parts of salvia miltiorrhiza, 5 parts of longan pulp, 5 parts of red dates, 5 parts of lily, 3 parts of honey, and 50 parts of sucrose.

[0056] Freeze polygonatum, ganoderma lucidum, wolfberry, ebony, astragalus, cassia seed and salvia miltiorrhiza at -65°C for 3 hours, thaw at 20°C for 5 hours, grind to obtain Chinese medicine powder, mix the Chinese medicine powder with water at a ratio of 1g:30mL, boil at 80°C for 2 hours, and filter to obtain filtrate A;

[0057] The asparagus was freeze-dried at -50°C for 25 hours, and ultrafinely ground in an ultrafine grinder to obtain asparagus powder. The asparagus powder and water were mixed at a ratio of 1 g:15 mL, and 0.5% of enzyme (the mass ratio of protease to pectinase was 1:4) based on the total mass of the asparagus powder and water was added, and enzymolysis was performed at 40°C for 3 hours, and filtrate B was obtained by filtration;

[0058] Filtrate A, filtrate B, longan pulp, red dates, lily and water were mixed and beaten, and 0.01 g / L of bacteria were inoculated (the mass ratio of Lactobacillus plantarum JGS49 and Angel SY yeast was 1:1, and the effective viable counts of Lactobacillus plantarum JGS49 and Angel SY yeast were both 1×10 9 CFU / g), primary fermentation was carried out at 25°C for 10 days, sucrose was then added to carry out secondary fermentation at 35°C for 8 days, and honey was finally added to carry out tertiary fermentation at 25°C for 35 days to obtain fermentation liquid, the fermentation liquid and a clarifier (the mass ratio of chitosan to gelatin is 1:2) were mixed and allowed to stand for 5 days, the clarifier was added in an amount of 1 g / L, and then sterilized at 90°C for 35 min to obtain asparagus compound fruit wine.

[0059] Example 3

[0060] An asparagus compound fruit wine is prepared from the following raw materials in parts by weight: 150-250 parts of asparagus, 15 parts of polygonatum, 15 parts of ganoderma lucidum, 15 parts of wolfberry, 15 parts of black plum, 8 parts of astragalus, 8 parts of cassia seed, 15 parts of salvia miltiorrhiza, 15 parts of longan pulp, 15 parts of red dates, 15 parts of lily, 8 parts of honey and 100 parts of sucrose.

[0061] Freeze polygonatum, ganoderma lucidum, wolfberry, ebony, astragalus, cassia seed and salvia miltiorrhiza at -55°C for 4 hours, thaw at 30°C for 1 hour, grind to obtain Chinese medicine powder, mix the Chinese medicine powder with water at a ratio of 1g:50mL, boil at 100°C for 1 hour, and filter to obtain filtrate A;

[0062] The asparagus was freeze-dried at -40°C for 35 hours, and ultrafinely ground in an ultrafine grinder to obtain asparagus powder. The asparagus powder and water were mixed at a ratio of 1 g: 20 mL, and 1% enzyme (the mass ratio of protease to pectinase was 1: 6) based on the total mass of the asparagus powder and water was added, and enzymolysis was performed at 50°C for 2 hours, and filtrated to obtain filtrate B;

[0063] Filtrate A, filtrate B, longan pulp, red dates, lily and water were mixed and beaten, and 0.1 g / L of bacteria (the mass ratio of Lactobacillus plantarum JGS49 and Angel SY yeast was 1:3, and the effective viable counts of Lactobacillus plantarum JGS49 and Angel SY yeast were both 9 × 10 9 CFU / g), primary fermentation was carried out at 30°C for 8 days, sucrose was then added to carry out secondary fermentation at 40°C for 5 days, and honey was finally added to carry out tertiary fermentation at 35°C for 25 days to obtain fermentation liquid, the fermentation liquid and a clarifier (the mass ratio of chitosan to gelatin is 1:4) were mixed and allowed to stand for 10 days, the clarifier was added in an amount of 2 g / L, and then sterilized at 100°C for 25 min to obtain asparagus compound fruit wine.

[0064] Comparative Example 1

[0065] The difference from Example 1 is that polygonatum, ganoderma lucidum, wolfberry, ebony, astragalus, cassia seed and salvia miltiorrhiza are dried in an oven at 55° C. for 4 h.

[0066] Comparative Example 2

[0067] The difference from Example 1 is that the fermentation strain is Angel SY yeast.

[0068] Comparative Example 3

[0069] The difference from Example 1 is that the fermentation bacteria is Lactobacillus plantarum JGS49.

[0070] Comparative Example 4

[0071] The difference from Example 1 is that the fermentation strains are Angel Yeast BV818 and Angel SY Yeast, and the effective viable counts of Angel Yeast BV818 and Angel SY Yeast are both 5×10 9 CFU / g.

[0072] Comparative Example 5

[0073] The difference from Example 1 is that the fermentation strains are Angel Yeast BV818 and Lactobacillus plantarum JGS49, and the effective viable counts of Angel Yeast BV818 and Angel SY yeast are both 5×10 9 CFU / g.

[0074] Comparative Example 6

[0075] The difference from Example 1 is that the primary fermentation is carried out at a temperature of 50°C for 16 days, then sucrose is added, the secondary fermentation is carried out at a temperature of 54°C for 10 days, and finally honey is added, the tertiary fermentation is carried out at a temperature of 45°C for 40 days.

[0076] Comparative Example 7

[0077] The difference from Example 1 is that the fermentation is first carried out at a temperature of 28° C. for 9 days, and then sucrose is added and post-fermented at a temperature of 35° C. for 30 days.

[0078] Experimental Example 1

[0079] Determination of antioxidant capacity

[0080] Determination of DPPH radical scavenging rate: Take 100 μL of asparagus compound fruit wine of Examples 1 to 3 and Comparative Examples 1 to 7, add 400 μL of DPPH dissolved in methanol (0.2 mmol / L), mix and shake well, keep away from light at room temperature for 20 minutes, and centrifuge for 0.5 minutes. DPPH dissolved in distilled water and methanol is used as blank control, 200 μL is added to the ELISA plate, and the absorbance is measured at 517 nm. The DPPH radical scavenging rate is calculated according to the formula (1-As / Ac)×100. Where Ac is the absorbance of the blank control, and As is the absorbance of the sample.

[0081] Experimental results: as shown in Table 1.

[0082] Table 1 DPPH free radical scavenging rate of asparagus compound wine in different treatment groups

[0083] Treatment Group DPPH free radical scavenging rate% Example 1 91.5 Example 2 90.6 Example 3 91.1 Comparative Example 1 78.9 Comparative Example 2 49.8 Comparative Example 3 53.4 Comparative Example 4 64.3 Comparative Example 5 61.2 Comparative Example 6 50.6 Comparative Example 7 45.8

[0084] As shown in Table 1, the DPPH radical scavenging rate of the asparagus composite fruit wine prepared in Examples 1 to 3 is much higher than that in Comparative Examples 1 to 7. According to Example 1 and Comparative Example 1, the conventional drying method is not conducive to the dissolution of effective substances in Chinese medicinal materials; according to Example 1 and Comparative Examples 2 to 5, the selection of fermentation strains plays a key role in the type and content of active ingredients in fruit wine. According to Example 1 and Comparative Examples 6 to 7, improper control of temperature, time and stage during fermentation is not conducive to the full fermentation; thus affecting the DPPH radical scavenging rate of the asparagus composite fruit wine. It can be seen that the asparagus composite fruit wine prepared by the present invention has good antioxidant capacity.

[0085] Experimental Example 2

[0086] Determination of immunity-enhancing ability

[0087] 1. Effect of asparagus compound fruit wine on transformation function of spleen lymphocytes in H22 liver cancer tumor-bearing mice:

[0088] Tumor cells were extracted from H22 liver cancer-bearing mice that had been passaged intraperitoneally for 7 days under sterile conditions and washed three times with saline. The concentration of tumor cells was 1×10 7 / ml. Inoculate in the groin of Kunming mice, 0.2ml per mouse. From the next day of inoculation, gavage the asparagus compound fruit wines of Examples 1 to 3 and Comparative Examples 1 to 7 respectively for 10 consecutive days. 24h after the last gavage, remove the spleen of the mice, grind them into groups, and adjust the spleen cell concentration to 1×10 7 / ml. Take a 96-well plate, set up a control well for each mouse, 3 replicate wells, add 100μl IMDM culture medium to each well, and a ConA stimulation well, 3 replicate wells, add 100μl ConA (10μg / ml) to each well. Then add 100μl spleen cell suspension to each well, culture in a 37℃, 5% CO2 incubator for 72h, and add 10μl / well of MTT solution (5mg / ml) 4h before terminating the culture. After terminating the culture, carefully aspirate the supernatant in the well, add 100μl DMSO to each well, oscillate for 10min to fully dissolve the crystals, measure the light absorbance (OD value) at 570nm, and calculate the stimulation index SI. SI=ConA well OD value / control well OD value

[0089] 2. Effect of asparagus compound fruit wine on the NK cell cytotoxicity percentage of H22 liver cancer tumor-bearing mice:

[0090] Take the above spleen cell suspension and prepare a conventional YAC-1 cell suspension with a concentration of 1×10 6 / ml Take a 96-well plate, set up an effector cell: target cell (10:1) well for each mouse, add 50μl spleen cell suspension, 100μl YAC-1 cell suspension, 50μl IMDM culture medium; effector cell control well, add 50μl spleen cell suspension, 150μl IMDM culture medium. Effector cell: target cell (20:1) well, add 100μl spleen cell suspension, 100μl YAC-1 cell suspension; effector cell control well, add 100μl spleen cell suspension, 100μl IMDM culture medium. Target cell control well, add 100μl YAC-1 cell suspension, 100μl IMDM culture medium. Each of the above groups is set up in triplicate, the culture plate is incubated in an incubator at 37℃, 5% CO2 and 100% humidity for 24h, 10μl MTT solution (5mg / ml) is added to each well, and the culture is terminated after incubation for 4h under the same conditions. Then carefully discard the supernatant in the wells, add 100 μl DMSO to each well, shake for 10 min, measure the OD value at a wavelength of 490 nm using an enzyme marker, and calculate the NK cell cytotoxicity percentage: NK cell cytotoxicity % = [1-(efficacy target OD value-efficacy pair OD value) / target pair OD value] × 100%

[0091] 3. Effect of asparagus compound fruit wine on IL-2 activity in H22 liver cancer-bearing mice:

[0092] Mouse spleen cells were induced with IL-2 to prepare spleen cell suspension. The method was the same as above. After washing once, the cell concentration was adjusted to 0.5×10 7 / ml. Add ConA at a final concentration of 5-10μg / ml, centrifuge at 3000rpm for 10min, and harvest the cell culture supernatant (which contains IL-2). IL-2 activity determination: Dilute the IL-2 standard with culture medium in multiple ratios and add 3 replicates to a 96-well plate, 100μl per well. Dilute the sample to be tested 1:2 and also add 3 replicates to a 96-well plate. Wash the CTLL2 cells that are in good growth condition twice by centrifugation, and make 5×10 5 / ml concentration of cell suspension. Add 100μl of cell suspension to each well. After incubation in a 37℃, 5% CO2 incubator for 22h, add 10μl of MTT solution (5mg / ml) to each well, continue incubation under the same conditions for 4h and then terminate the culture. Carefully aspirate the supernatant in the wells, add 100μl of DMSO to each well, and oscillate for 10min. Use an enzyme marker to measure its OD value at a wavelength of 570nm. Use log2 dilution (X) and the OD value (Y) corresponding to each dilution to make a linear regression, and analyze and calculate the IL-2 concentration of the sample to be tested.

[0093] Experimental results: as shown in Table 2.

[0094] Table 2 The ability of asparagus compound wine in different treatment groups to enhance immunity

[0095] Treatment Group SI NK% IL-2 (ng / ml) Example 1 1.589±0.746 24.68±3.21 4.123±0.357 Example 2 1.532±0.357 23.87±2.05 3.943±0.231 Example 3 1.564±0.675 24.12±3.14 4.089±0.411 Comparative Example 1 1.326±0.142 22.34±1.49 3.512±0.154 Comparative Example 2 1.207±0.875 20.94±2.05 2.343±0.141 Comparative Example 3 1.224±0.546 21.46±2.43 2.874±0.165 Comparative Example 4 1.284±0.374 22.03±2.46 3.267±0.306 Comparative Example 5 1.249±0.321 21.75±3.01 3.013±0.246 Comparative Example 6 1.213±0.456 21.26±1.89 2.647±0.098 Comparative Example 7 1.189±0.319 20.34±2.34 2.298±0.247 Blank control group 1.084±0.316 19.97±1.25 2.143±0.143 Cyclophosphamide 1.214±0.425 16.74±2.58 2.319±0.572

[0096] As can be seen from Table 2, the asparagus compound fruit wines prepared in Examples 1 to 3 of the present invention were administered intragastrically to mice in comparison with those in Comparative Examples 1 to 7 for 10 days. The ConA-induced mouse lymphocyte proliferation response was significantly increased, the mouse NK cell activity was also significantly increased, and the amount of IL-2 produced induced by CTLL2 was also significantly increased. It can be seen that the asparagus compound fruit wines prepared in Examples 1 to 3 of the present invention have the function of significantly improving immunity.

[0097] It can be seen from the above embodiments and experimental examples that the present invention uses asparagus as the main raw material, and on this basis adds Chinese medicinal materials such as polygonatum, ganoderma lucidum, wolfberry, ebony, astragalus, cassia seed, salvia miltiorrhiza, longan pulp, red dates, and lily for compounding, and the asparagus composite fruit wine obtained by graded fermentation with Lactobacillus plantarum JGS49 and Angel SY yeast has significant antioxidant activity and the function of improving immunity.

[0098] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. An asparagus compound fruit wine, characterized in that: The invention is prepared from the following raw materials in parts by weight: 150-250 parts of asparagus, 5-15 parts of polygonatum, 5-15 parts of ganoderma lucidum, 5-15 parts of wolfberry, 5-15 parts of black plum, 3-8 parts of astragalus, 3-8 parts of cassia seed, 5-15 parts of salvia miltiorrhiza, 5-15 parts of longan pulp, 5-15 parts of red dates, 5-15 parts of lily, 3-8 parts of honey and 50-100 parts of sucrose.

2. The method for preparing the asparagus compound fruit wine according to claim 1, characterized in that: The following steps are involved: 1) freeze-thaw polygonatum, ganoderma lucidum, wolfberry, ebony, astragalus, cassia seed and salvia miltiorrhiza, grind to obtain Chinese medicine powder, mix the Chinese medicine powder with water, decoct, and filter to obtain filtrate A; 2) freeze-drying the asparagus, ultrafinely grinding the asparagus to obtain asparagus powder, mixing the asparagus powder with water, performing enzymolysis, and filtering to obtain filtrate B; 3) Filtrate A, filtrate B, longan pulp, red dates, lily and water are mixed and beaten, inoculated with bacteria for primary fermentation, then sucrose is added for secondary fermentation, and finally honey is added for tertiary fermentation to obtain fermentation liquid, and the fermentation liquid is clarified and sterilized to obtain asparagus composite fruit wine.

3. The preparation method according to claim 2, characterized in that: Step 2) The freeze-drying temperature is -50 to -40°C, and the freeze-drying time is 25 to 35 hours.

4. The preparation method according to claim 2, characterized in that: Step 1) The freeze-thaw comprises freezing and thawing; the freezing is carried out at -65°C to -55°C for 3 to 4 hours, and the thawing is carried out at 20 to 30°C for 1 to 5 hours.

5. The preparation method according to claim 2, characterized in that: Step 3) The strains are Lactobacillus plantarum JGS49 and Angel SY yeast, the mass ratio of Lactobacillus plantarum JGS49 to Angel SY yeast is 1:1-3; the inoculation amount of the strain is 0.01-0.1 g / L; the effective viable count of Lactobacillus plantarum JGS49 is 1×10 9 ~9×10 9 CFU / g, the effective viable count of Angel SY yeast is 1×10 9 ~9×10 9 CFU / g.

6. The preparation method according to claim 2, characterized in that: Step 3) the temperature of the primary fermentation is 25-30° C., and the primary fermentation time is 8-10 days; The temperature of the secondary fermentation is 35-40°C, and the secondary fermentation time is 5-8 days; The temperature of the tertiary fermentation is 25-35° C., and the time of the tertiary fermentation is 25-35 days.

7. The preparation method according to claim 2, characterized in that: Step 2) the mass volume ratio of the asparagus powder to water is 1 g: 15-20 mL; The enzymatic hydrolysis uses protease and pectinase, the mass ratio of the protease to the pectinase is 1:4-6; the total addition amount of the protease and pectinase is 0.5-1% of the total mass of the asparagus powder and water; The temperature of the enzymolysis is 40-50° C., and the time of the enzymolysis is 2-3 hours.

8. The preparation method according to claim 2, characterized in that: Step 1) The mass volume ratio of the Chinese medicine powder and water is 1g:30-50mL; the decoction temperature is 80-100°C, and the decoction time is 1-2h.

9. The preparation method according to claim 2, characterized in that: Step 3) the clarification is to mix the clarifier and the fermentation liquid and let it stand for 5 to 10 days, the amount of the clarifier added is 1 to 2 g / L; the clarifier is chitosan and gelatin, and the mass ratio of chitosan to gelatin is 1:2 to 4; The sterilization temperature is 90-100° C., and the sterilization time is 25-35 minutes.

10. The preparation method according to claim 2, characterized in that: The alcohol content of the asparagus compound fruit wine is 8-12%.