Health-preserving liqueur rich in peptide components and preparation method of health-preserving liqueur

Abstract

The invention relates to the technical field of food processing and functional drinks, and discloses a peptide-component-rich health-preserving liqueur which comprises the following components in percentage by weight: 50-65% of Maotai-flavor liquor, 10-20% of yellow wine, 3-7% of water, 10-20% of peptide components, 1-5% of plant extract and 5-10% of other components, the invention also discloses a preparation method of the health-preserving liqueur rich in peptide components, which comprises the following steps: S1, peptide treatment: carrying out directional enzymolysis on the peptide components, controlling the enzymolysis temperature at 40-50 DEG C and the enzymolysis time at 2-4 hours; and S2, microcapsule coating: coating the treated peptide components in cyclodextrin, gelatin or Arabic gum. By adopting a compound formula of multiple peptide components and combining technologies such as microcapsule coating, directional enzymolysis, low-temperature co-fermentation and nano-emulsification, the stability and bioavailability of the peptide components are remarkably improved, meanwhile, the flavor and taste of a wine body are optimized through a two-stage fermentation process, the wine body is more mellow and smoother, and the taste of the wine body is improved. The requirements of the market on the high-quality health-preserving liqueur are met.

Description

Technical Field

[0001] The invention relates to the technical field of food processing and functional beverages, and in particular to a health-preserving wine rich in peptide components and a preparation method thereof. Background Art

[0002] In the field of modern food and functional drinks, the research and development of health wine has always attracted much attention. With the enhancement of consumers' health awareness, health wine with health functions has gradually become a hot spot in the market. However, there are still some technical problems that need to be solved in existing health wine products, especially in the combination and stability of peptide ingredients and plant extracts.

[0003] At present, the peptide ingredients commonly found in health-preserving wine are highly active and are easily affected by environmental factors such as alcohol and acidity, which can lead to degradation or loss of activity during product storage. In traditional production processes, it is difficult for peptide substances to maintain long-term stability in the wine body, which ultimately leads to a significant decrease in health-care effects. In addition, most existing health-preserving wines use conventional fermentation technology. During the fermentation and storage process, the active ingredients in the wine body (such as peptides, plant extracts, etc.) gradually become ineffective during long-term storage.

[0004] At the same time, in the processing of traditional health wine, plant extracts are usually extracted at high temperature or fermented for a long time, and these processes cause great losses to the heat-sensitive active substances in plants, such as polysaccharides, saponins, flavonoids, etc. High temperature and unreasonable fermentation conditions make it difficult to retain the effective ingredients of plant extracts, which directly affects the nutritional value and health effects of the product. In order to solve the above problems, the present invention proposes a health wine rich in peptide components and a preparation method thereof. Summary of the invention

[0005] In view of the deficiencies in the prior art, the present invention provides a health-preserving wine rich in peptide ingredients and a preparation method thereof, which solves the problems of poor stability of peptide ingredients in the existing health-preserving wine, low retention rate of plant extracts, single taste and low bioavailability.

[0006] To achieve the above objectives, the present invention is implemented through the following technical scheme: a health-preserving liquor rich in peptide ingredients, comprising the following components by weight percentage: 50%-65% of Maotai-flavor liquor, 10%-20% of rice wine, 3%-7% of water, 10%-20% of peptide ingredients, 1%-5% of plant extracts and 5%-10% of other ingredients.

[0007] Preferably, the peptide components include soybean peptides, fish collagen peptides, coix seed peptides, natto peptides, wolfberry peptides, yam peptides, corn oligopeptides, ginseng peptides, sea cucumber peptides, donkey-hide gelatin peptides, albumin peptides, calf thymus peptides, yak bone marrow peptides and bonito elastin peptides.

[0008] Preferably, the plant extracts include American ginseng, Ganoderma lucidum, Gastrodia elata, Cistanche deserticola, Astragalus, Codonopsis pilosula and Dendrobium candidum.

[0009] Preferably, the other ingredients include sodium hyaluronate, phosphatidylserine, and N-acetylneuraminic acid.

[0010] Preferably, the plant extract is obtained by a cold extraction process, the extraction temperature is controlled between 40°C and 60°C, and the extraction time is 24-48h.

[0011] A method for preparing a health-preserving liquor rich in peptide ingredients is prepared by using the above-mentioned health-preserving liquor formula rich in peptide ingredients, comprising the following steps:

[0012] S1. Peptide treatment: The peptide components are subjected to directional enzymatic hydrolysis, the enzymatic hydrolysis temperature is controlled at 40℃-50℃, and the enzymatic hydrolysis time is 2-4h;

[0013] S2, microencapsulation: encapsulating the treated peptide components in cyclodextrin, gelatin or gum arabic with a coating ratio of 1:1-3:1;

[0014] S3, fermentation: the sauce-flavor liquor and yellow wine are mixed in proportion and fermented for 2 to 3 months at a temperature of 20°C-30°C;

[0015] S4, low-temperature co-fermentation: the fermented wine is mixed with plant extracts and peptide ingredients for low-temperature co-fermentation at a temperature of 10°C-15°C for 2-4 weeks;

[0016] S5. Blending: Mix the fermented wine with water and other ingredients to obtain the final product.

[0017] Preferably, the fermentation process in step S3 includes mixing the Maotai-flavor liquor and the yellow wine in a ratio of 3:1-4:1.

[0018] Preferably, after the low-temperature co-fermentation in step S4, the wine is aged at a temperature of 10° C.-15° C. for 2 to 3 months.

[0019] Preferably, the enzyme used in the directed enzymatic hydrolysis process in step S1 includes one or more of the following proteolytic enzymes: papain, trypsin, flavor protease, neutral protease, alkaline protease or composite protease.

[0020] Preferably, the wine blended in step S5 is emulsified using nanoemulsification technology, and the average diameter of the emulsified particles is less than 100 nm.

[0021] The present invention provides a health-preserving wine rich in peptide ingredients and a preparation method thereof. It has the following beneficial effects:

[0022] 1. The present invention adopts a composite formula of multiple peptide ingredients and combines it with microcapsule coating technology to protect the stability of the peptide ingredients in the wine body and prevent them from degradation or loss of activity, thereby improving the health function and stability of the wine body.

[0023] 2. The present invention uses targeted enzymatic hydrolysis technology to decompose polypeptides into small molecule peptides of specific sizes, thereby improving the bioavailability of peptides and allowing peptides to be absorbed faster and more efficiently in the human body. The enzymatic hydrolysis temperature is controlled at 40°C-50°C to ensure the retention of active substances and the optimization of enzymatic hydrolysis efficiency, thereby improving the nutritional value of the product.

[0024] 3. The present invention adopts a low-temperature co-fermentation process to perform secondary fermentation of the wine with plant extracts and peptide components, so that the various components are fully integrated, the flavor level of the wine is enhanced, and at the same time, the stability of the active ingredients is ensured during the fermentation process. Low-temperature fermentation further improves the taste of the wine, making the product more mellow and smooth.

[0025] 4. The present invention uses nano-emulsification technology to disperse the active ingredients into nano-scale particles so that they are evenly distributed in the wine, which not only improves the stability of the wine and prevents precipitation or stratification, but also improves the absorption efficiency of these active ingredients. In addition, nano-emulsification can optimize the texture of the wine, making it smoother and more delicate, thereby improving the drinking experience.

[0026] 5. The present invention greatly improves the flavor level and mellowness of the wine through a double-stage fermentation process, so that the sauce-flavored liquor is better combined with plant extracts and polypeptide components, improves the complexity and texture of the wine, and meets the market demand for high-quality health-preserving liquor. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 Flow chart of the method of the present invention. DETAILED DESCRIPTION

[0028] The technical solution of the present invention will be described clearly and completely below in conjunction with the accompanying drawings of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0029] Please see attached Figure 1 The embodiment of the present invention provides a health-preserving liquor rich in peptide ingredients, which includes the following components by weight percentage: 50%-65% of Maotai-flavor liquor, 10%-20% of rice wine, 3%-7% of water, 10%-20% of peptide ingredients, 1%-5% of plant extracts and 5%-10% of other ingredients.

[0030] Peptide ingredients include soy peptide, fish collagen peptide, coix seed peptide, natto peptide, wolfberry peptide, yam peptide, corn oligopeptide, ginseng peptide, sea cucumber peptide, donkey-hide gelatin peptide, albumin peptide, calf thymus peptide, yak bone marrow peptide and bonito elastin peptide.

[0031] Plant extracts include American ginseng, Ganoderma lucidum, Gastrodia elata, Cistanche deserticola, Astragalus, Codonopsis pilosula and Dendrobium candidum.

[0032] Other ingredients include sodium hyaluronate, phosphatidylserine, and N-acetylneuraminic acid.

[0033] The plant extract is obtained through a cold extraction process, the extraction temperature is controlled between 40°C and 60°C, and the extraction time is 24-48h.

[0034] A method for preparing a health-preserving liquor rich in peptide ingredients is prepared by using the above-mentioned health-preserving liquor formula rich in peptide ingredients, comprising the following steps:

[0035] S1. Peptide treatment: The peptide components are subjected to directional enzymatic hydrolysis, the enzymatic hydrolysis temperature is controlled at 40℃-50℃, and the enzymatic hydrolysis time is 2-4h;

[0036] S2, microencapsulation: encapsulating the treated peptide components in cyclodextrin, gelatin or gum arabic with a coating ratio of 1:1-3:1;

[0037] S3, fermentation: mixing the Maotai-flavor liquor and the yellow wine in proportion and fermenting them for 2 to 3 months at a temperature of 20°C-30°C;

[0038] S4, low-temperature co-fermentation: the fermented wine is mixed with plant extracts and peptide ingredients for low-temperature co-fermentation at a temperature of 10°C-15°C for 2-4 weeks;

[0039] S5. Blending: Mix the fermented wine with water and other ingredients to obtain the final product.

[0040] The fermentation process in step S3 includes mixing the Maotai-flavor liquor and the yellow wine in a ratio of 3:1-4:1.

[0041] After the low-temperature co-fermentation in step S4, the wine is aged at a temperature of 10° C. to 15° C. for 2 to 3 months.

[0042] The enzymes used in the directed enzymatic hydrolysis process in step S1 include one or more of the following proteolytic enzymes: papain, trypsin, flavor protease, neutral protease, alkaline protease or composite protease.

[0043] The blended wine in step S5 is emulsified using nanoemulsification technology, and the average diameter of the emulsified particles is less than 100 nm.

[0044] Embodiment 1:

[0045] Formula ingredients (by weight percentage):

[0046] Maotai-flavor liquor: 60%

[0047] Rice wine: 15%

[0048] Water: 5%

[0049] Peptide ingredients: 12%

[0050] Plant extracts: 3%

[0051] Other ingredients: 5%

[0052] Preparation steps:

[0053] S1. Peptide treatment: The peptide components (soy peptide, fish collagen peptide, etc.) are subjected to directed enzymatic hydrolysis using papain at a hydrolysis temperature of 45° C. for 3 hours.

[0054] S2. Microcapsule coating: Encapsulate the enzymatically hydrolyzed peptide components in cyclodextrin with a coating ratio of 2:1.

[0055] S3, fermentation: mix the Maotai-flavor liquor and the yellow wine in a ratio of 4:1, and ferment at a temperature of 25°C for 2 months.

[0056] S4, low-temperature co-fermentation: the fermented wine is mixed with plant extracts (American ginseng, Ganoderma lucidum, etc.) and peptide ingredients for low-temperature co-fermentation at a temperature of 12°C for 3 weeks.

[0057] S5. Blending: The fermented wine is mixed with water and other ingredients (sodium hyaluronate, phosphatidylserine, etc.), and finally processed using nano-emulsification technology. The average diameter of the emulsified particles is less than 100 nm to obtain the final product.

[0058] Summarize:

[0059] Example 1 demonstrates the preparation of a stable health wine rich in peptide ingredients by combining simple directional enzymatic hydrolysis and microcapsule coating technology with traditional fermentation technology.

[0060] Embodiment 2:

[0061] Formula ingredients (by weight percentage):

[0062] Maotai-flavor liquor: 58%

[0063] Rice wine: 17%

[0064] Water: 5%

[0065] Peptide ingredients: 13%

[0066] Plant extracts: 4%

[0067] Other ingredients: 3%

[0068] Preparation steps:

[0069] S1. Peptide treatment: The peptide components were subjected to directed enzymatic hydrolysis using a combination of papain and trypsin at a hydrolysis temperature of 45°C for 3 hours.

[0070] S2. Microcapsule coating: Encapsulate the enzymatically hydrolyzed peptide components in gelatin with a coating ratio of 2:1.

[0071] S3, fermentation: mix the Maotai-flavor liquor and the yellow wine in a ratio of 3:1 and ferment at a temperature of 25°C for 3 months.

[0072] S4. Low-temperature co-fermentation: The fermented wine is mixed with plant extracts and co-fermented at low temperature at 13°C for 3 weeks.

[0073] S5. Preparation: The preparation steps are the same as those in Example 1, and nanoemulsification treatment is performed, and the average diameter of the emulsified particles is less than 100 nm.

[0074] Summarize:

[0075] Compared with Example 1, Example 2 further improves the release and decomposition efficiency of peptide components through directional enzymatic hydrolysis by a combination of composite enzymes, while prolonging the fermentation time, making the wine flavor more mellow.

[0076] Embodiment three:

[0077] Formula ingredients (by weight percentage):

[0078] Maotai-flavor liquor: 56%

[0079] Rice wine: 18%

[0080] Water: 6%

[0081] Peptide ingredients: 12%

[0082] Plant extracts: 4%

[0083] Other ingredients: 4%

[0084] Preparation steps:

[0085] S1. Peptide treatment: The peptide components were subjected to directed enzymatic hydrolysis using a combination of papain, trypsin and flavor protease at a hydrolysis temperature of 45°C for 3 hours.

[0086] S2. Microcapsule coating: Encapsulate the enzymatically hydrolyzed peptide components in gum arabic with a coating ratio of 3:1.

[0087] S3, fermentation: mix the Maotai-flavor liquor and yellow wine in a ratio of 3:1, with a fermentation temperature of 28°C and a fermentation time of 2 months.

[0088] S4, low-temperature co-fermentation: mix the fermented wine with plant extracts at a fermentation temperature of 12°C for 4 weeks.

[0089] S5. Preparation: The preparation steps are the same, nano-emulsification treatment, and the particle diameter is less than 90nm.

[0090] Summarize:

[0091] In Example 3, flavor protease was introduced to further optimize the molecular structure of the peptide components. At the same time, the protection effect of the peptide components was better by adjusting the coating material and the coating ratio. The fermentation temperature was slightly increased to accelerate the fermentation process.

[0092] Embodiment 4:

[0093] Formula ingredients (by weight percentage):

[0094] Maotai-flavor liquor: 55%

[0095] Rice wine: 17%

[0096] Water: 7%

[0097] Peptide ingredients: 13%

[0098] Plant extracts: 3%

[0099] Other ingredients: 5%

[0100] Preparation steps:

[0101] S1. Peptide treatment: The peptide components were enzymatically hydrolyzed using a combination of papain, trypsin and neutral protease at a hydrolysis temperature of 47°C for 3.5 hours.

[0102] S2. Microcapsule coating: The treated peptide components are encapsulated in cyclodextrin with a coating ratio of 2:1.

[0103] S3, fermentation: mix the Maotai-flavor liquor and yellow wine in a ratio of 4:1, the fermentation temperature is 30°C, and the fermentation time is 3 months.

[0104] S4. Low-temperature co-fermentation: the fermentation temperature is 10°C and the time is 4 weeks.

[0105] S5. Preparation: The preparation steps are the same, and the diameter of the nano-emulsified particles is controlled at 80nm.

[0106] Summarize:

[0107] In Example 4, neutral protease is introduced to make enzymolysis more precise, and by increasing the enzymolysis temperature and prolonging the time, the peptide components are further refined, the wine flavor is further enriched, the diameter of the nano-emulsified particles is further reduced, and the absorption of the components is enhanced.

[0108] Embodiment five:

[0109] Formula ingredients (by weight percentage):

[0110] Maotai-flavor liquor: 53%

[0111] Rice wine: 18%

[0112] Water: 7%

[0113] Peptide ingredients: 15%

[0114] Plant extracts: 2%

[0115] Other ingredients: 5%

[0116] Preparation steps:

[0117] S1. Peptide treatment: The peptide components were treated with a combination of papain, trypsin and alkaline protease at a hydrolysis temperature of 50° C. for 4 hours.

[0118] S2, microencapsulation: the peptide components are encapsulated in gelatin with a coating ratio of 3:1.

[0119] S3. Fermentation: Mix the Maotai-flavor liquor and yellow wine in a ratio of 3:1, with a fermentation temperature of 28°C and a fermentation time of 3 months.

[0120] S4. Low-temperature co-fermentation: the fermentation temperature is 12°C and the time is 4 weeks.

[0121] S5. Preparation: Through nano-emulsification technology, the diameter of emulsified particles is less than 80nm.

[0122] Summarize:

[0123] Example 5 is further optimized in the enzymatic hydrolysis stage, and the molecular dissociation efficiency of the peptide components is enhanced by alkaline protease, which further improves the absorption efficiency of the peptides. The fermentation time and temperature are adjusted to make the flavor more delicate and the dispersion of the emulsified particles more fine.

[0124] Summary:

[0125] The five examples show a gradual innovation process from basic to advanced optimization. By gradually introducing more complex enzyme combinations, adjusting fermentation temperature and time, optimizing coating materials and ratios, and using more sophisticated nanoemulsification technology, the taste, stability, and absorption efficiency of peptide components of the health wine are significantly improved.

[0126] Experiment 1:

[0127] Purpose:

[0128] Verify whether the formula and preparation method of the health-preserving wine rich in peptide ingredients of the present invention have improvements in wine body stability, peptide ingredient activity, taste, plant extract retention rate and bioavailability compared with the health-preserving wine in the prior art.

[0129] Experimental design:

[0130] The experiment was divided into two comparison groups:

[0131] Experimental group: The product quality of the five embodiments of the present invention was evaluated by using different optimized formulations and preparation methods.

[0132] Control group: The common health-preserving wine preparation process on the market was adopted, including a single peptide ingredient, room temperature fermentation, and a wine product without microcapsule coating and nano-emulsification technology.

[0133] Experimental content:

[0134] The following four indicators are compared and analyzed:

[0135] Stability of peptide ingredients (retention rate of peptide content after storage)

[0136] Retention rate of plant extracts

[0137] Sensory evaluation of wine (mouthfeel, body, flavor complexity)

[0138] Bioavailability of peptide ingredients (simulated in vivo absorption rate)

[0139] Experimental steps:

[0140] 1. Peptide ingredient stability test:

[0141] Objective: To verify the retention rate of peptide components after storage for a period of time and evaluate their stability.

[0142] step:

[0143] The wine samples of the experimental group and the control group were stored at room temperature (25°C) and the peptide content was measured after 6 months of observation.

[0144] The changes in the peptide content in each group of products were detected by high performance liquid chromatography (HPLC), and the peptide retention rate was calculated.

[0145] 2. Plant extract retention rate test:

[0146] Objective: To verify the retention rate of plant extracts in products and evaluate the effect of extraction process on the retention of active substances.

[0147] step:

[0148] Samples from each group were taken and the contents of main active ingredients such as American ginsenosides and Ganoderma lucidum polysaccharides were detected by ultra-high performance liquid chromatography-mass spectrometry (UHPLC-MS).

[0149] The retention rate of plant extracts (the ratio of the amount of substance retained after extraction to the initial plant extract content) was calculated.

[0150] 3. Wine sensory evaluation test:

[0151] Purpose: To evaluate the mouthfeel, body and flavor complexity of a product.

[0152] step:

[0153] Ten professional wine tasters were invited to conduct a blind test and score the wine's taste, body, and flavor complexity (out of 10 points).

[0154] Calculate the average score for each sample.

[0155] 4. Bioavailability test of peptide ingredients:

[0156] Objective: To verify the simulated absorption of peptide ingredients in human body.

[0157] step:

[0158] The gastrointestinal digestive system is simulated in vitro to simulate the absorption process of peptide components in the human digestive tract.

[0159] The absorption rate of each group of samples in the digestive juice after 4 hours was measured, and the bioavailability of the peptides was calculated.

[0160] Table 1:

[0161]

[0162] Experimental summary:

[0163] 1. Stability of peptide ingredients:

[0164] In the experimental group, the stability of the peptide components was gradually improved with the optimization of the examples, especially the microencapsulation and nanoemulsification technology significantly improved the storage stability of the peptide components in the wine body. The control group was only 70%, while Example 5 reached 95%, indicating that the process of the present invention significantly improved the preservation effect of peptides.

[0165] 2. Retention rate of plant extracts:

[0166] The experimental results show that the retention rate of plant extracts in the experimental group using the cold extraction process is significantly higher than that in the control group. In particular, with the optimization of fermentation and process, the retention rate of Example 5 reached 85%, while the control group was only 60%. This verifies that the cold extraction process of the present invention can effectively retain the active ingredients in plants.

[0167] 3. Sensory evaluation of wine:

[0168] From the sensory evaluation, with the process optimization, the taste, mellowness and flavor complexity of the experimental group were improved, especially Example 4 and Example 5, which scored 9.2 and 9.5 respectively. The score of the control group was 7.0, which showed the shortcomings of the prior art in taste and complexity.

[0169] 4. Bioavailability of peptide ingredients:

[0170] Through in vitro simulation experiments, it was found that the bioavailability of the peptide components in the experimental group was significantly higher than that in the control group, especially in Example 5, the bioavailability reached 85%, 20 percentage points higher than that of the control group. This shows that the present invention significantly improves the absorption efficiency of the peptide components through the directional enzymatic hydrolysis technology and nanoemulsification technology.

[0171] Experiment 2:

[0172] Purpose:

[0173] The effects of different process conditions (enzymatic hydrolysis time, enzymatic hydrolysis temperature, coating ratio, fermentation time, fermentation temperature, etc.) in the present invention on key indicators such as the stability of peptide components, retention rate of plant extracts, wine flavor and stability, and bioavailability of peptide components were verified, and the antioxidant function of the product was evaluated.

[0174] Experimental design:

[0175] Three experimental groups were selected to compare the process parameters based on Example 5 and different optimization combinations. In addition, the common health-preserving wine on the conventional market was tested as a control group.

[0176] Experimental Group 1 (basic formula of Example 5):

[0177] Enzymatic hydrolysis temperature: 50℃

[0178] Enzymatic hydrolysis time: 4 hours

[0179] Microcapsule coating ratio: 3:1

[0180] Fermentation time: 3 months

[0181] Fermentation temperature: 28℃

[0182] Nanoemulsion particle size: 80nm

[0183] Experimental group 2 (process parameter optimization group 1):

[0184] Enzymatic hydrolysis temperature: 45℃

[0185] Enzymatic hydrolysis time: 3.5 hours

[0186] Microcapsule coating ratio: 2:1

[0187] Fermentation time: 2.5 months

[0188] Fermentation temperature: 30℃

[0189] Nanoemulsion particle size: 90nm

[0190] Experimental group 3 (process parameter optimization group 2):

[0191] Enzymatic hydrolysis temperature: 48℃

[0192] Enzymatic hydrolysis time: 4.5 hours

[0193] Microcapsule coating ratio: 4:1

[0194] Fermentation time: 4 months

[0195] Fermentation temperature: 25℃

[0196] Nanoemulsion particle size: 100nm

[0197] Control group: The common health-preserving wine on the market was used, with a single peptide ingredient and traditional room-temperature fermentation process, without microcapsule coating and nano-emulsification treatment.

[0198] Table 2:

[0199]

[0200]

[0201] Experimental steps:

[0202] S1: Peptide treatment

[0203] The enzymatic hydrolysis temperature and time were adjusted according to the experimental groups, and the peptide components were subjected to directional enzymatic hydrolysis using a combination of papain, trypsin, and alkaline protease to test their hydrolysis effects under different conditions.

[0204] S2: Microcapsule coating

[0205] The peptide components were microencapsulated by spray drying using cyclodextrin or gelatin with different coating ratios (2:1, 3:1, 4:1) to ensure the stability and bioavailability of the peptides.

[0206] S3: Fermentation

[0207] Maotai liquor and yellow wine were mixed in a ratio of 3:1, and the fermentation temperature and time were set according to the requirements of the experimental group, and the conventional fermentation process was carried out. During the fermentation process, the sugar, acid and ethanol contents were regularly monitored.

[0208] S4: Low temperature co-fermentation

[0209] After fermentation is completed, plant extracts (such as American ginseng, Ganoderma lucidum, etc.) are mixed with peptide ingredients and co-fermented at low temperature to ensure the taste and stability of the wine.

[0210] S5: Nanoemulsification treatment

[0211] The wine was nano-emulsified by a high-pressure homogenizer, and the particle diameters were set to 80nm, 90nm and 100nm respectively to ensure uniform distribution and long-term stability of the wine.

[0212] Table 3:

[0213]

[0214] Experimental summary:

[0215] Peptide stability:

[0216] The retention rate of peptide components in experimental group 1 reached 95%, which was much higher than that in the control group (70%). This indicates that the product of the present invention can still maintain high activity after long-term storage through optimization of microcapsule coating and enzymolysis technology.

[0217] Plant extract retention rate:

[0218] The retention rate of plant extracts in experimental group 1 was 85%, significantly higher than that in the control group (60%). Cold extraction process and low-temperature co-fermentation significantly improved the retention of plant active ingredients.

[0219] Wine sensory evaluation:

[0220] The sensory score of experimental group 1 was the highest (9.5 points), indicating that the process optimization of the present invention not only enhances the health function, but also improves the taste and flavor complexity of the wine.

[0221] Peptide Bioavailability:

[0222] The bioavailability of peptides in experimental group 1 was 85%, significantly higher than that in the control group (65%). Through nanoemulsification technology, the absorption rate of peptide molecules was greatly improved.

[0223] Antioxidant Activity:

[0224] Experimental group 1 performed best in the antioxidant activity test, with a clearance rate of 90%, which was much higher than that of the control group (65%).

[0225] Experiment 3: Biological functional verification experiment

[0226] Purpose:

[0227] The functionality of the health-preserving wine rich in peptide components of the present invention in terms of anti-fatigue, immune regulation, anti-oxidation, etc. is verified through animal models to ensure its health-care efficacy.

[0228] Experimental design:

[0229] Experimental group 1, experimental group 2, experimental group 3 and control group were selected to carry out anti-fatigue experiment, immune regulation experiment and antioxidant function test respectively.

[0230] Table 4:

[0231]

[0232] Experimental steps:

[0233] Animal Grouping:

[0234] The mice were randomly divided into 4 groups, 10 in each group: experimental group 1, experimental group 2, experimental group 3 and control group. All mice were treated with 0.1 mL of sample per kg body weight by gavage for 12 weeks.

[0235] Fatigue test:

[0236] After continuous gavage for 12 weeks, each group of mice was subjected to a swimming to exhaustion test. The exercise time of each mouse was recorded, the average swimming time was calculated, and the differences between the groups were compared.

[0237] Immunomodulatory tests:

[0238] The immunomodulatory capacity was evaluated by collecting mouse serum and detecting IgG and IgM levels using ELISA.

[0239] Antioxidant function test:

[0240] The DPPH free radical scavenging experiment was used to determine the in vitro antioxidant capacity of each group of samples, and the in vivo antioxidant function was evaluated by detecting the malondialdehyde (MDA) content in mouse serum.

[0241] Table 5:

[0242]

[0243] Experimental summary:

[0244] Anti-fatigue function:

[0245] The mice in experimental group 1 swam the longest (120 minutes), showing a significant anti-fatigue effect, far exceeding the control group (85 minutes), indicating that the product of the present invention is effective in enhancing physical strength and endurance.

[0246] Immunomodulatory function:

[0247] The serum IgG and IgM levels of mice in experimental group 1 were 8.0 mg / mL and 4.0 mg / mL, respectively, which were significantly higher than those in the control group, demonstrating that the product of the present invention has significant immunomodulatory function.

[0248] Antioxidant function:

[0249] The DPPH scavenging activity and serum MDA content of experimental group 1 were excellent, proving that its antioxidant capacity in vivo and in vitro was superior to that of other groups, especially the control group.

[0250] Summary:

[0251] Through the systematic verification of three experiments, the formula and preparation method of the health-preserving wine rich in peptide ingredients of the present invention show significant innovation and superiority compared with the prior art, which is specifically manifested in the following aspects:

[0252] Stability of peptide components: The present invention significantly improves the stability of peptide components in the wine body by using microcapsule coating and nanoemulsification technology. The experimental results show that after 6 months of storage, the peptide retention rate in Example 5 reached 95%, while the control group was only 70%. This verifies the advantages of the process of the present invention in maintaining the stability of active ingredients.

[0253] Retention rate of plant extracts: The present invention effectively retains the active ingredients in plant extracts through cold extraction and low-temperature co-fermentation processes. Experimental data show that the retention rate of plant extracts in Example 5 is 85%, significantly higher than 60% of the control group, indicating that the innovative process can effectively protect plant active ingredients.

[0254] Sensory quality of wine: The present invention optimizes enzymatic hydrolysis, fermentation and emulsification treatment, significantly improving the taste, mellowness and flavor complexity of the wine. In the experimental group, Example 4 and Example 5 scored high scores of 9.2 and 9.5 respectively, while the control group scored only 7.0, proving the obvious advantage of the product of the present invention in improving flavor.

[0255] Bioavailability of peptide ingredients: Through the optimization of targeted enzymatic hydrolysis technology and nanoemulsification technology, the present invention significantly improves the bioavailability of peptide ingredients. The bioavailability of Example 5 reached 85%, which is much higher than 65% of the control group, showing its advantage in improving the absorption efficiency of active ingredients.

[0256] Antioxidant and health-care functions: In terms of anti-fatigue, immune regulation and anti-oxidation, the product of the present invention performed well, especially the data of experimental group 1 in the mouse swimming test, immunoglobulin level detection and DPPH free radical scavenging test were significantly better than those of the control group. This shows that the health-care wine of the present invention has excellent antioxidant function and health-care effects.

[0257] In summary, the present invention is significantly superior to the prior art in terms of the stability of peptide components, retention of plant extracts, wine flavor, bioavailability and health care functions, and has high innovation and application value.

[0258] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A health-preserving wine rich in peptide ingredients, characterized in that: Calculated by weight percentage, the invention comprises the following components: 50%-65% of Maotai-flavor liquor, 10%-20% of yellow wine, 3%-7% of water, 10%-20% of peptide components, 1%-5% of plant extracts and 5%-10% of other components.

2. The health-preserving wine rich in peptide ingredients according to claim 1, characterized in that: The peptide components include soybean peptide, fish collagen peptide, coix seed peptide, natto peptide, wolfberry peptide, yam peptide, corn oligopeptide, ginseng peptide, sea cucumber peptide, donkey-hide gelatin peptide, albumin peptide, calf thymus peptide, yak bone marrow peptide and bonito elastin peptide.

3. The health-preserving wine rich in peptide ingredients according to claim 1, characterized in that: The plant extracts include American ginseng, ganoderma lucidum, gastrodia elata, cistanche deserticola, astragalus, codonopsis pilosula and dendrobium.

4. The health-preserving wine rich in peptide ingredients according to claim 1, characterized in that: The other ingredients include sodium hyaluronate, phosphatidylserine, and N-acetylneuraminic acid.

5. The health-preserving wine rich in peptide ingredients according to claim 1, characterized in that: The plant extract is obtained through a cold extraction process, the extraction temperature is controlled between 40° C. and 60° C., and the extraction time is 24-48 hours.

6. A method for preparing a health-preserving wine rich in peptide ingredients, characterized in that: The preparation method of the health wine formula rich in peptide ingredients according to any one of claims 1 to 5 comprises the following steps: S1. Peptide treatment: The peptide components are subjected to directional enzymatic hydrolysis, the enzymatic hydrolysis temperature is controlled at 40℃-50℃, and the enzymatic hydrolysis time is 2-4h; S2, microencapsulation: encapsulating the treated peptide components in cyclodextrin, gelatin or gum arabic with a coating ratio of 1:1-3:1; S3, fermentation: mixing the Maotai-flavor liquor and the yellow wine in proportion and fermenting them for 2 to 3 months at a temperature of 20°C-30°C; S4, low-temperature co-fermentation: the fermented wine is mixed with plant extracts and peptide ingredients for low-temperature co-fermentation at a temperature of 10°C-15°C for 2-4 weeks; S5. Blending: Mix the fermented wine with water and other ingredients to obtain the final product.

7. The method for preparing a health-preserving wine rich in peptide ingredients according to claim 6, characterized in that: The fermentation process in step S3 includes mixing the Maotai-flavor liquor and the yellow wine in a ratio of 3:1-4:

1.

8. The method for preparing a health-preserving wine rich in peptide ingredients according to claim 6, characterized in that: After the low-temperature co-fermentation in step S4, the wine is aged at a temperature of 10° C. to 15° C. for 2 to 3 months.

9. The method for preparing a health-preserving wine rich in peptide ingredients according to claim 6, characterized in that: The enzymes used in the directed enzymatic hydrolysis process in step S1 include one or more of the following proteolytic enzymes: papain, trypsin, flavor protease, neutral protease, alkaline protease or composite protease.

10. The method for preparing a health-preserving wine rich in peptide ingredients according to claim 6, characterized in that: The wine blended in step S5 is emulsified using nanoemulsification technology, and the average diameter of the emulsified particles is less than 100 nm.

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