Functional abelmoschus manihot infused wine and preparation method thereof

Abstract

The invention discloses functional abelmoschus manihot brewed wine and a preparation method thereof. The functional abelmoschus manihot brewed wine is prepared from the following raw materials in parts by weight: 20-35 parts of abelmoschus manihot, 10-18 parts of rhizoma acori graminei, 8-19 parts of radix ophiopogonis, 5-10 parts of rhodiola rosea, 10-20 parts of radix puerariae, 5-15 parts of rhizoma anemarrhenae, 10-20 parts of radix salviae miltiorrhizae, 1-5 parts of stevia rebaudiana, 5-10 parts of fructus lycii, 3-8 parts of red dates, 300-500 parts of base wine and 50-80 parts of raw wine. The health food is rich in nutrition, strong in functionality and excellent in taste, and has remarkable prevention and improvement effects on insomnia and climacteric syndrome.

Description

Technical Field

[0001] The invention relates to the technical field of wine brewing, and more particularly to functional golden sunflower soaked wine and a preparation method thereof. Background Art

[0002] Golden Hibiscus, also known as Hibiscus oleraceus, is an annual herbaceous plant of the Malvaceae family, and is a plant with extremely high nutritional and medicinal value. It is rich in a variety of biologically active ingredients, such as flavonoids, unsaturated fatty acids, vitamins, minerals, etc. Flavonoids have multiple physiological functions such as anti-oxidation, anti-inflammatory, anti-tumor, and hypolipidemic; unsaturated fatty acids are beneficial to cardiovascular health; and rich vitamins and minerals help maintain normal physiological metabolism of the human body.

[0003] At present, there are many kinds of alcoholic beverages on the market, but there are relatively few functional alcoholic beverages made from golden sunflower as raw materials. The traditional use of golden sunflower is relatively single, which cannot give full play to its health and medicinal value. In addition, some preparation processes are complicated and costly, and the taste and quality of the products need to be improved.

[0004] Therefore, how to provide a sunflower wine with good taste, significant health care function and simple preparation process is a problem that technicians in this field urgently need to solve. Summary of the invention

[0005] In view of the above-mentioned deficiencies in the prior art, the present invention provides a functional sunflower seed wine and a preparation method thereof.

[0006] To achieve the above-mentioned purpose, the present invention provides the following technical scheme, which mainly comprises: a functional sunflower wine, which is prepared by the following raw materials in parts by weight: 20-35 parts of sunflower, 10-18 parts of calamus, 8-19 parts of ophiopogon, 5-10 parts of rhodiola, 10-20 parts of kudzu root, 5-15 parts of anemarrhena, 10-20 parts of salvia miltiorrhiza, 1-5 parts of stevia, 5-10 parts of wolfberry, 3-8 parts of red dates, 300-500 parts of base wine and 50-80 parts of original wine.

[0007] Preferably, the base wine is sorghum liquor with an alcohol content of 38-65 degrees.

[0008] Preferably, the raw liquor is wheat liquor with an alcohol content of 42-50 degrees.

[0009] The present invention also provides a method for preparing the functional sunflower wine, comprising the following steps:

[0010] (1) mixing and hydrolyzing the mixture of golden sunflower, water, cellulase and saccharifying enzyme to obtain a stock solution;

[0011] (2) filtering the original solution through a filter and concentrating it under reduced pressure to obtain a concentrated solution;

[0012] (3) sterilizing the concentrated solution at high temperature to obtain a Helianthus annuus extract;

[0013] (4) washing and drying the extract of Helianthus annuus, Acorus calamus, Ophiopogon japonicus, Rhodiola rosea, Pueraria root, Rhizoma Anemarrhenae, Salvia miltiorrhiza, Stevia rebaudiana, Lycium barbarum, and red dates, mixing them with the base wine, sealing and soaking them to obtain a low-alcohol wine;

[0014] (5) After filtering the low-alcohol wine with a filter, the low-alcohol wine and the original wine are mixed to obtain the functional golden sunflower wine.

[0015] Preferably, in the step (1), the ratio of sunflower seed, water, cellulase and saccharifying enzyme is 1-3:4-6:0.02-0.06:0.01-0.03, the temperature of the enzymatic hydrolysis is 55-65°C, and the time of the enzymatic hydrolysis is 1-2h.

[0016] Preferably, the mesh size of the filter in step (2) is 100-200 mesh, the pressure of the reduced pressure concentration is 100-200 mbar, and the time of the reduced pressure concentration is 3-5 hours, at which time the concentrated solution is 1 / 5-1 / 10 of the total volume of the original solution.

[0017] Preferably, the temperature of the high temperature instantaneous sterilization in step (3) is 130-140° C., and the time of the high temperature instantaneous sterilization is 3-8 seconds.

[0018] Preferably, the drying temperature in step (4) is 44-65° C., and the drying time is 8-48 hours.

[0019] Preferably, the sealing and soaking time in step (4) is 30-60 days.

[0020] Preferably, the mesh size of the filter in step (5) is 100-200 meshes.

[0021] The beneficial effects of the present invention are:

[0022] 1. Rich in nutrition: It combines the effective ingredients of golden sunflower and various Chinese medicinal materials, and has the effects of nourishing yin and activating blood circulation, tonifying the spleen and kidney, invigorating qi and promoting body fluid, and promoting qi and relieving depression.

[0023] 2. Strong functionality: It can regulate the body's blood sugar and blood lipid metabolism, assist in lowering blood sugar, enhance human immunity, and has a significant preventive and improving effect on insomnia and menopausal syndrome.

[0024] 3. Excellent taste: The wine is clear and transparent, with a harmonious and smooth taste, a light and refreshing fragrance, no taste of traditional Chinese medicine, and strong stability. DETAILED DESCRIPTION

[0025] The following will be combined with 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 making creative work are within the scope of protection of the present invention.

[0026] The invention provides a functional sunflower seed wine, which is prepared by comprising the following raw materials in parts by weight: 20-35 parts of sunflower seed, 10-18 parts of calamus, 8-19 parts of ophiopogon, 5-10 parts of rhodiola, 10-20 parts of kudzu root, 5-15 parts of anemarrhena, 10-20 parts of salvia miltiorrhiza, 1-5 parts of stevia, 5-10 parts of wolfberry, 3-8 parts of red dates, 300-500 parts of base wine and 50-80 parts of original wine.

[0027] In the present invention, the weight proportion of the golden sunflower is preferably 22-33 parts, more preferably 24-31 parts, and even more preferably 25-30 parts.

[0028] In the present invention, the weight proportion of the Acorus calamus is preferably 11-17 parts, more preferably 12-15 parts, and even more preferably 13-14 parts.

[0029] In the present invention, the weight proportion of the Ophiopogon japonicus is preferably 10-18 parts, more preferably 12-16 parts, and more preferably 13-15 parts.

[0030] In the present invention, the weight proportion of Rhodiola rosea is preferably 6-9 parts, more preferably 7.3-8.4 parts, and more preferably 7.6-8 parts.

[0031] In the present invention, the weight proportion of the Pueraria root is preferably 12-19 parts, more preferably 14-18 parts, and even more preferably 15-17 parts.

[0032] In the present invention, the weight proportion of the Rhizoma Anemarrhenae is preferably 6-14 parts, more preferably 8-13 parts, and even more preferably 10-12 parts.

[0033] In the present invention, the weight proportion of the Salvia miltiorrhiza is preferably 12-19 parts, more preferably 14-18 parts, and even more preferably 16-17 parts.

[0034] In the present invention, the weight proportion of the stevia is preferably 1.5-4.5 parts, more preferably 1.7-4.2 parts, and even more preferably 2.4-3 parts.

[0035] In the present invention, the weight proportion of wolfberry is preferably 6.5-9.2 parts, more preferably 7-8.4 parts, and even more preferably 7.5-8 parts.

[0036] In the present invention, the weight proportion of the red dates is preferably 4-7 parts, more preferably 4.6-6.3 parts, and even more preferably 5-6 parts.

[0037] In the present invention, the weight proportion of the base wine is preferably 330-470 parts, more preferably 350-450 parts, and even more preferably 370-420 parts.

[0038] In the present invention, the weight proportion of the original liquor is preferably 52-76 parts, more preferably 57-64 parts, and even more preferably 59-60 parts.

[0039] In the present invention, the base wine is preferably kaoliang liquor, and the alcohol content is preferably 38-65 degrees, more preferably 37-62 degrees, and more preferably 40-60 degrees.

[0040] In the present invention, the base liquor is preferably wheat liquor, and the alcohol content is preferably 42-50 degrees, more preferably 43-49 degrees, and more preferably 44-48 degrees.

[0041] The present invention also provides a method for preparing functional golden sunflower wine, comprising the following steps:

[0042] (1) mixing and hydrolyzing the mixture of golden sunflower, water, cellulase and saccharifying enzyme to obtain a stock solution;

[0043] (2) filtering the original solution through a filter and concentrating it under reduced pressure to obtain a concentrated solution;

[0044] (3) sterilizing the concentrated solution at high temperature to obtain a Helianthus annuus extract;

[0045] (4) washing and drying the extract of Helianthus annuus, Acorus calamus, Ophiopogon japonicus, Rhodiola rosea, Pueraria root, Rhizoma Anemarrhenae, Salvia miltiorrhiza, Stevia rebaudiana, Lycium barbarum, and red dates, mixing them with the base wine, sealing and soaking them to obtain a low-alcohol wine;

[0046] (5) After filtering the low-alcohol wine with a filter, the low-alcohol wine and the original wine are mixed to obtain the functional golden sunflower wine.

[0047] In the present invention, the mass ratio of sunflower seed, water, cellulase and saccharifying enzyme in step (1) is preferably 1-3:4-6:0.02-0.06:0.01-0.03, further preferably 1.3-2.8:4.3-5.8:0.026-0.053:0.012-0.028, and more preferably 1.5-2.6:4.5-5.4:0.03-0.05:0.013-0.026.

[0048] In the present invention, the temperature of the enzymatic hydrolysis in step (1) is preferably 55-65°C, more preferably 56-62°C, and even more preferably 58-60°C.

[0049] In the present invention, the enzymatic hydrolysis time in step (1) is preferably 1-2 h, more preferably 1.1-1.9 h, and more preferably 1.2-1.8 h.

[0050] In the present invention, the mesh size of the filter in step (2) is preferably 100-200 mesh, more preferably 110-190 mesh, and even more preferably 130-170 mesh.

[0051] In the present invention, the pressure of the reduced pressure concentration in step (2) is preferably 100-200 mbar, more preferably 110-190 mbar, and even more preferably 130-180 mbar.

[0052] In the present invention, the time for reduced pressure concentration in step (2) is preferably 3-5 h, more preferably 3.5-4.8 h, and more preferably 3.7-4.5 h.

[0053] In the present invention, the volume of the stock solution after reduced pressure concentration in step (2) is preferably 1 / 5-1 / 10 of the original volume, more preferably 1 / 6-1 / 9, and even more preferably 1 / 7-1 / 8.

[0054] In the present invention, the temperature of high temperature instantaneous sterilization in step (3) is preferably 130-140°C, more preferably 132-139°C, and even more preferably 134-137°C.

[0055] In the present invention, the time of high temperature instantaneous sterilization in step (3) is preferably 3-8 seconds, more preferably 3.5-7.5 seconds, and more preferably 4-7 seconds.

[0056] In the present invention, the drying temperature in step (4) is preferably 44-65°C, more preferably 45-63°C, and even more preferably 47-60°C.

[0057] In the present invention, the drying time in step (4) is 8-48 hours, more preferably 20-35 hours, and more preferably 25-30 hours.

[0058] In the present invention, the sealing and soaking time in step (4) is preferably 30-60 days, more preferably 35-55 days, and even more preferably 40-50 days.

[0059] In the present invention, the mesh size of the filter in step (5) is preferably 100-200 mesh, more preferably 110-190 mesh, and even more preferably 130-170 mesh.

[0060] In the present invention, the filtered wine is the functional sunflower soaked wine.

[0061] Example 1

[0062] First, clean the golden sunflower, then mix 30g of golden sunflower, 120g of water, 1.2g of cellulase and 0.51g of saccharifying enzyme, and perform enzymolysis at 60°C for 1.4h to obtain the stock solution.

[0063] The original solution was filtered through a 110-mesh filter and then concentrated under reduced pressure at a pressure of 155 mbar for 3.7 h. The volume of the concentrated solution was reduced to 1 / 7 of the original volume to obtain a concentrated solution.

[0064] The concentrated solution was sterilized instantaneously at a high temperature of 134° C. for 5 seconds to obtain the golden sunflower extract.

[0065] After cleaning, Acorus calamus, Ophiopogon japonicus, Rhodiola rosea, Pueraria lobata, Anemarrhena asphodeloides, Salvia miltiorrhiza, Stevia rebaudiana, Lycium barbarum and red dates are dried at 49°C for 24 hours. After drying, 35g of Helianthus annuus extract, 18g of Acorus calamus, 19g of Ophiopogon japonicus, 10g of Rhodiola rosea, 20g of Pueraria lobata, 15g of Anemarrhena asphodeloides, 20g of Salvia miltiorrhiza, 5g of Stevia rebaudiana, 10g of Lycium barbarum, 8g of red dates and 300g of 42-degree kaoliang liquor are weighed and mixed thoroughly. After mixing, the mixture is put into a wine jar, sealed and soaked for 40 days to obtain a low-alcohol liquor.

[0066] After filtering the low-alcohol liquor with a 130-mesh filter, 50 g of 45-alcohol wheat liquor was added, and the mixed liquor was used to obtain the functional golden sunflower soaked liquor.

[0067] Example 2

[0068] First, clean the golden sunflower, then mix 30g of golden sunflower, 120g of water, 1.2g of cellulase and 0.51g of saccharifying enzyme, and perform enzymolysis at 60°C for 1.4h to obtain the stock solution.

[0069] The original solution was filtered through a 110-mesh filter and then concentrated under reduced pressure at a pressure of 155 mbar for 3.7 h. The volume of the concentrated solution was reduced to 1 / 7 of the original volume to obtain a concentrated solution.

[0070] The concentrated solution was sterilized instantaneously at a high temperature of 134° C. for 5 seconds to obtain the golden sunflower extract.

[0071] After cleaning Acorus calamus, Ophiopogon japonicus, Rhodiola rosea, Pueraria root, Anemarrhena asphodeloides, Salvia miltiorrhiza, Stevia rebaudiana, Lycium barbarum and red dates, the mixture is dried at 49°C for 24 h. After drying, 30 g of Helianthus annuus extract, 15 g of Acorus calamus, 10 g of Ophiopogon japonicus, 6 g of Rhodiola rosea, 12 g of Pueraria root, 7 g of Anemarrhena asphodeloides, 13 g of Salvia miltiorrhiza, 3 g of Stevia rebaudiana, 8 g of Lycium barbarum, 4 g of red dates and 350 g of 55-proof kaoliang liquor are weighed and mixed thoroughly. After mixing, the mixture is put into a wine jar, sealed and soaked for 40 days to obtain a low-proof liquor.

[0072] After filtering the low-alcohol liquor with a 130-mesh filter, 55 g of 47-alcohol wheat liquor was added, and the mixed liquor was used to obtain the functional golden sunflower soaked liquor.

[0073] Example 3

[0074] First, clean the golden sunflower, then mix 30g of golden sunflower, 120g of water, 1.2g of cellulase and 0.51g of saccharifying enzyme, and perform enzymolysis at 60°C for 1.4h to obtain the stock solution.

[0075] The original solution was filtered through a 110-mesh filter and then concentrated under reduced pressure at a pressure of 155 mbar for 3.7 h. The volume of the concentrated solution was reduced to 1 / 7 of the original volume to obtain a concentrated solution.

[0076] The concentrated solution was sterilized instantaneously at a high temperature of 134° C. for 5 seconds to obtain the golden sunflower extract.

[0077] After cleaning, Acorus calamus, Ophiopogon japonicus, Rhodiola rosea, Pueraria root, Anemarrhena asphodeloides, Salvia miltiorrhiza, Stevia rebaudiana, Lycium barbarum and red dates are dried at 49°C for 24 hours. After drying, 20g of Helianthus annuus extract, 11g of Acorus calamus, 9g of Ophiopogon japonicus, 5g of Rhodiola rosea, 11g of Pueraria root, 6g of Anemarrhena asphodeloides, 11g of Salvia miltiorrhiza, 2g of Stevia rebaudiana, 5g of Lycium barbarum, 3g of red dates and 350g of 55-degree kaoliang liquor are weighed and mixed thoroughly. After mixing, the mixture is put into a wine jar, sealed and soaked for 40 days to obtain a low-alcohol liquor.

[0078] After filtering the low-alcohol liquor with a 130-mesh filter, 55 g of 47-alcohol wheat liquor was added, and the mixed liquor was used to obtain the functional sunflower soaked liquor.

[0079] Example 4

[0080] First, clean the golden sunflower, then mix 30g of golden sunflower, 120g of water, 1.2g of cellulase and 0.51g of saccharifying enzyme, and perform enzymolysis at 60°C for 1.4h to obtain the stock solution.

[0081] The original solution was filtered through a 110-mesh filter and then concentrated under reduced pressure at a pressure of 155 mbar for 3.7 h. The volume of the concentrated solution was reduced to 1 / 7 of the original volume to obtain a concentrated solution.

[0082] The concentrated solution was sterilized instantaneously at a high temperature of 134° C. for 5 seconds to obtain the golden sunflower extract.

[0083] After cleaning, Acorus calamus, Ophiopogon japonicus, Rhodiola rosea, Pueraria lobata, Anemarrhena asphodeloides, Salvia miltiorrhiza, Stevia rebaudiana, Lycium barbarum and red dates are dried at 49°C for 24 hours. After drying, 25g of Helianthus annuus extract, 18g of Acorus calamus, 19g of Ophiopogon japonicus, 10g of Rhodiola rosea, 20g of Pueraria lobata, 15g of Anemarrhena asphodeloides, 20g of Salvia miltiorrhiza, 5g of Stevia rebaudiana, 10g of Lycium barbarum, 8g of red dates and 500g of 53-degree kaoliang liquor are weighed and mixed thoroughly. After mixing, put into a wine jar and seal it and soak it for 40 days to obtain a low-alcohol liquor.

[0084] After filtering the low-alcohol liquor with a 130-mesh filter, 80 g of 47-alcohol wheat liquor was added, and the mixed liquor was used to obtain the functional golden sunflower soaked liquor.

[0085] In order to demonstrate the preventive and improving effects of the present invention on high blood sugar, poor immunity, insomnia and menopausal syndrome, three patients were randomly selected for clinical systematic observation. The specific cases are as follows:

[0086] 1. Mr. Wang, male, Han, 45 years old, from Rizhao, Shandong Province, professional security guard. He has irregular working hours, stays up late for a long time, has obvious abdominal fat accumulation, gradually becomes obese, often has low mood, is easily anxious, and gets irritable and angry over trivial matters. After drinking golden sunflower wine for a period of time, his mental state has improved significantly, his sleep has improved, his weight has decreased, and his energy is more vigorous than before.

[0087] 2. Ms. Zhang, female, Han, 35 years old, from Zhongshan City, Guangdong Province, professional accountant. She was prone to illness when the seasons changed, her menstrual cycle became irregular, her menstrual volume gradually decreased, her memory decreased, her concentration was poor, and she made frequent mistakes at work. After drinking golden sunflower wine for a period of time, her menstrual cycle gradually returned to regularity, her fatigue was reduced, she had enough sleep, her work was back on track, and her enthusiasm for life and work increased.

[0088] 3. Ms. Ma, female, Han, 55 years old, from Yongzhou City, Hunan Province, a professional teacher. After long-term high-pressure work, she developed sleep disorders and osteoporosis symptoms, back pain when going upstairs, fatigue, and frequent illness. After drinking golden sunflower wine for a period of time, the back pain symptoms were alleviated after each activity, the physical fitness improved, and the sleep quality also improved.

[0089] In this specification, each embodiment is described in a progressive manner, and each embodiment focuses on the differences from other embodiments. The same or similar parts between the embodiments can be referred to each other. For the device disclosed in the embodiment, since it corresponds to the method disclosed in the embodiment, the description is relatively simple, and the relevant parts can be referred to the method part.

[0090] The above description of the disclosed embodiments enables one skilled in the art to implement or use the present invention. Various modifications to these embodiments will be apparent to one skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to the embodiments shown herein, but rather to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A functional golden sunflower wine, characterized in that: The preparation method comprises the following raw materials in parts by weight: 20-35 parts of sunflower seed, 10-18 parts of calamus, 8-19 parts of ophiopogon, 5-10 parts of rhodiola, 10-20 parts of kudzu root, 5-15 parts of anemarrhena, 10-20 parts of salvia miltiorrhiza, 1-5 parts of stevia, 5-10 parts of wolfberry, 3-8 parts of red dates, 300-500 parts of base wine and 50-80 parts of original wine.

2. The functional sunflower wine brewed according to claim 1, characterized in that: The base liquor is sorghum liquor with an alcohol content of 38-65 degrees.

3. The functional golden sunflower wine according to claim 1, characterized in that: The raw liquor is wheat liquor with an alcohol content of 42-50 degrees.

4. The method for preparing a functional golden sunflower wine according to any one of claims 1 to 3, characterized in that: The steps include: (1) mixing and hydrolyzing the mixture of golden sunflower, water, cellulase and saccharifying enzyme to obtain a stock solution; (2) filtering the original solution through a filter and concentrating it under reduced pressure to obtain a concentrated solution; (3) sterilizing the concentrated solution at high temperature to obtain a Helianthus annuus extract; (4) washing and drying the extract of Helianthus annuus, Acorus calamus, Ophiopogon japonicus, Rhodiola rosea, Pueraria root, Rhizoma Anemarrhenae, Salvia miltiorrhiza, Stevia rebaudiana, Lycium barbarum, and red dates, mixing them with the base wine, sealing and soaking them to obtain a low-alcohol wine; (5) After filtering the low-alcohol wine with a filter, the low-alcohol wine and the original wine are mixed to obtain the functional golden sunflower wine.

5. The preparation method according to claim 4, characterized in that: In the step (1), the ratio of golden sunflower, water, cellulase and saccharifying enzyme is 1-3:4-6:0.02-0.06:0.01-0.03, the temperature of the enzymolysis is 55-65°C, and the time of the enzymolysis is 1-2h.

6. The preparation method according to claim 4, characterized in that: The mesh size of the filter in step (2) is 100-200 mesh, the pressure of the reduced pressure concentration is 100-200 mbar, and the time of the reduced pressure concentration is 3-5 hours. At this time, the concentrated solution is 1 / 5-1 / 10 of the total volume of the original solution.

7. The preparation method according to claim 4, characterized in that: The temperature of the high temperature instantaneous sterilization in step (3) is 130-140° C., and the time of the high temperature instantaneous sterilization is 3-8 seconds.

8. The preparation method according to claim 4, characterized in that: The drying temperature in step (4) is 44-65° C., and the drying time is 8-48 hours.

9. The preparation method according to claim 4, characterized in that: The sealing and soaking time in step (4) is 30-60 days.

10. The preparation method according to claim 4, characterized in that: The mesh size of the filter in step (5) is 100-200 meshes.