Preparation method of fruit fermented distilled liquor containing coenzyme and hydrogen

Abstract

The invention provides a preparation method of fruit fermented distilled liquor containing coenzyme and hydrogen, and relates to the technical field of bioengineering. The production process of the wine specifically comprises the following steps: mixing fruits with zymophyte, fermenting to obtain fruit wine, distilling the fruit wine for multiple times by utilizing a low-temperature negative-pressure distillation technology to obtain fruit distilled wine, and cellaring to obtain the first high-alcoholic-strength anti-aging health wine containing the coenzyme. Hydrogen is dissolved in the first wine by adopting a hydrogenation technology, and a second wine, namely the high-alcoholic-strength tower nuclide health wine, is generated; and by taking the low-alcohol fruit wine of which the negative-pressure low-temperature distillation times are reduced as a substrate, generating the low-alcohol tower nucleus health wine containing coenzyme I, coenzyme II, adenosine triphosphate and active hydrogen by utilizing a tower nucleus process. The three kinds of wine produced through the technology have the effects of resisting aging and oxidation and improving the body immunity.

Description

[0001] This application is a divisional application of the patent application entitled "A fruit fermented distilled liquor containing coenzymes and hydrogen and its production process". The application date of the original application is September 18, 2021, and the application number is CN202111102050.7. Technical Field

[0002] The invention relates to the technical field of bioengineering, and in particular to a fruit fermented distilled wine containing coenzymes and hydrogen and a production process thereof. Background Art

[0003] The popular wines on the Chinese market are usually high-alcohol liquors obtained by fermenting grains and distilling them at high temperatures. Excessive drinking is harmful to health. In recent years, people have begun to come into contact with trendy drinks from Western countries, such as brandy, which is a kind of fruit wine. Fruit wine is a wine that uses organic matter in fruits as a substrate and is fermented into alcohol by yeast. It has the olfactory aroma, flavor and alcohol of fruits and is suitable for young people to drink. However, most people only know that fruit wine tastes good and has low alcohol content, but they don’t know the other benefits of fruit wine. The inventor studied the ingredients and production process of existing fruit wines and found that the fruit wine obtained by fruit fermentation, after negative pressure low-temperature distillation, contains ingredients such as coenzymes in the obtained fruit distilled wine, which is beneficial for anti-aging, anti-oxidation, and improving immunity. This new type of fruit fermented distilled wine is an upgrade of traditional fruit wine. Summary of the invention

[0004] The purpose of the present invention is to provide a production process of fruit fermented distilled wine containing coenzymes and hydrogen, which can produce a tower core health wine rich in coenzyme I, coenzyme II and adenosine triphosphate in a simpler way, so that the tower core health wine has better anti-aging effect and higher use value.

[0005] Another object of the present invention is to provide a fruit fermented distilled liquor containing coenzymes and hydrogen, which is prepared by the aforementioned production process and can not only replenish the coenzyme I, coenzyme II and adenosine triphosphate that decrease in the human body with age, but also has the function of repairing damaged mitochondria and activating the longevity protein Sirtuinl-7, and has a good health care effect.

[0006] The present invention solves the technical problem by adopting the following technical solutions.

[0007] On the one hand, the present invention provides a production process of a fruit-based health wine, which mainly includes the following steps:

[0008] The fruit is mixed with fermentation bacteria and fruit wine is obtained after fermentation. The fruit wine is distilled multiple times using low-temperature negative pressure distillation technology to obtain fruit distilled wine. After cellaring, high-alcohol health wine containing coenzyme I, coenzyme II and adenosine triphosphate is obtained. The hydrogenation technology is used to dissolve hydrogen in the high-alcohol health wine to obtain high-alcohol tower core health wine. And low-alcohol fruit wine with reduced low-temperature negative pressure distillation times is used as a substrate, and the tower core process is used to generate low-alcohol tower core health wine containing coenzyme I, coenzyme II, adenosine triphosphate and active hydrogen.

[0009] The fruit fermented distilled liquor containing coenzyme and hydrogen and the production process thereof according to the embodiment of the present invention have at least the following beneficial effects:

[0010] The present invention provides a production process of health wine based on fruit, which mainly includes the following steps: mixing fruit with fermentation bacteria, obtaining fruit wine after fermentation, distilling the fruit wine multiple times by low-temperature negative pressure distillation technology to obtain fruit distilled wine, and storing the fruit wine to obtain high-alcohol health wine containing coenzyme I, coenzyme II and adenosine triphosphate; using hydrogenation technology to dissolve hydrogen in high-alcohol health wine to obtain high-alcohol tower core health wine; and using low-alcohol fruit wine with reduced low-temperature negative pressure distillation times as a substrate, using a tower core process to generate low-alcohol tower core health wine containing coenzyme I, coenzyme II, adenosine triphosphate and active hydrogen. Specifically, in the present invention, fruit is used as a substrate, and fruit wine with a low alcohol content is obtained after fermentation. After the fruit wine is fermented, relatively more coenzymes (including coenzyme I, coenzyme II and adenosine triphosphate) are produced therein, and when the fruit wine is distilled at low temperature and negative pressure, the coenzyme content is enriched, the content is higher, and the use value is higher. Among them, low-temperature negative pressure distillation can effectively prevent the death of microorganisms in distilled liquor, which is different from high-temperature distillation to produce high-proof liquor. Moreover, negative pressure can effectively reduce the energy consumed by distillation, and the energy cost is low, so the health-preserving liquor has a high cost-effectiveness. In addition, during the cellaring process, not only can the volatile substances in the distilled liquor evaporate, but also the association between ethanol molecules and water molecules can be enhanced, so that the health-preserving liquor has a soft and gentle taste, and the drinking experience is better.

[0011] In addition, the present invention also provides a fruit-based health wine, which is produced by the aforementioned production process. The health wine is rich in coenzyme I, coenzyme II and adenosine triphosphate, and can effectively replenish the reduced coenzymes in the body. In addition, since the health wine is rich in coenzymes, it can better repair damaged mitochondria and has the function of activating the longevity protein Sirtuinl-7, and has a good health care effect. Moreover, coenzymes can delay aging, so the health wine has a good anti-aging effect and a high use value. BRIEF DESCRIPTION OF THE DRAWINGS

[0012] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings required for use in the embodiments are briefly introduced below. It should be understood that the following drawings only show certain embodiments of the present invention and therefore should not be regarded as limiting the scope. For ordinary technicians in this field, other related drawings can be obtained based on these drawings without creative work.

[0013] FIG1 is a flow chart of the production process of fruit fermented distilled liquor containing coenzymes and hydrogen provided by the present invention. DETAILED DESCRIPTION

[0014] In order to make the purpose, technical scheme and advantages of the embodiments of the present invention clearer, the technical scheme in the embodiments of the present invention will be described clearly and completely below. If the specific conditions are not specified in the embodiments, they are carried out according to conventional conditions or conditions recommended by the manufacturer. If the manufacturer of the reagents or instruments used is not specified, they are all conventional products that can be purchased commercially.

[0015] It should be noted that, in the absence of conflict, the embodiments and features in the embodiments of the present application can be combined with each other. The present invention will be described in detail below with reference to specific embodiments.

[0016] The invention provides a production process of fruit fermented distilled wine containing coenzyme and hydrogen, which mainly comprises the following steps: mixing fruit with fermentation bacteria, obtaining fruit wine after fermentation, distilling the fruit wine for multiple times under negative pressure to obtain distilled wine, and obtaining health wine containing coenzyme I, coenzyme II and adenosine triphosphate after cellar storage.

[0017] Specifically, in the present invention, fruit is used as a substrate, that is, sugar and / or organic matter in the fruit is used as a substrate, and then fermentation bacteria are used as microorganisms that decompose sugar and / or organic matter to produce ethanol to prepare fruit wine. This kind of fruit wine not only has the value of drinking wine, but also has the flavor of fruit, such as the olfactory aroma of fruit and the color of fruit, thereby enhancing the drinking interest of drinkers, and the health wine prepared with this kind of fruit wine is suitable for drinking by a variety of people, and has stronger applicability. It should be noted here that the fermentation bacteria can be selected from yeast and bifidobacterium.

[0018] It should be noted here that compared with natural coenzymes, that is, coenzymes existing in fruits themselves, fruits can produce more coenzymes during the fermentation process. Therefore, the coenzyme content in fruit wine is relatively higher than natural ones. The coenzyme content in health wine made from fruit wine is also high, and it has a higher drinking value.

[0019] In detail, the process of alcoholic fermentation is as follows:

[0020] C 6H 12O 6+2NAD++2pi→2C 3H 6O 3+2NADH+2H++2H2O(1)

[0021] 2C 3H 6O 3+2NADH+2H+→2CH 3CH 2OH+2CO 2+2NAD+(2)

[0022] It can be seen that when fruits are used as the base, NAD+, NADH, ATP and active hydrogen H all participate in the fermentation reaction during the alcohol fermentation process. Therefore, after fermentation, the health wine contains NAD+, NADH, ATP and active hydrogen H, but in fruit wine, active hydrogen is lost as the reaction occurs. NADP, NADPH and ATP are intermediate products in the metabolic process.

[0023] It should also be noted that after fermentation, the alcohol content of fruit wine is 8-16 degrees. It can be seen that when the alcohol content of fruit wine is lower, the living environment of microorganisms in the fermentation system is milder, which makes the fermentation effect better, and then makes the anti-aging effect of health wine better.

[0024] After fermentation, the fruit wine with low alcohol content is distilled multiple times at 30℃-40℃ and negative pressure to obtain distilled wine. Low-temperature negative pressure distillation can enrich the content of coenzymes in distilled wine, with higher concentration or purity, so that the content of coenzymes in health wine is higher, and the anti-aging and health care effects are better. Moreover, low-temperature distillation can prevent the coenzymes in fruit wine from being highly damaged and losing their value, so that the effective coenzyme content in health wine is higher and the effect is better. In addition, distillation under negative pressure conditions can effectively reduce energy consumption, save production costs, and be more cost-effective.

[0025] When the fruit wine is distilled at low temperature and under negative pressure to obtain distilled wine with an alcohol content of 12 vol%-35 vol%, a dehydrogenation catalyst ACT can be added thereto, and after fermentation, a low-alcohol tower core wine containing coenzyme I, coenzyme II, adenosine triphosphate and active hydrogen can be obtained.

[0026] It should be noted that in the present invention, the concept of TurnAge Hydrogen Essence is explained here: TurnAge Hydrogen Essence is a composite nutrient that contains biologically active hydrogen, coenzyme I, coenzyme II and adenosine triphosphate. The English name of the composite nutrient is "TurnAge Hydrogen Essence", abbreviated as TAHE, which means "TurnAge Hydrogen Essence".

[0027] In the present invention, by adding a dehydrogenation catalyst ACT to the low-alcohol distilled liquor, a dehydrogenation reaction occurs in the fermentation system to produce biologically active hydrogen. Moreover, this biologically active hydrogen can be dissolved in the liquor to generate a low-alcohol tower core liquor rich in hydrogen, thereby achieving the expected anti-aging effect. In addition, the biologically active hydrogen can smoothly enter the cell through the cell membrane channel, and then enter the mitochondria, effectively removing endogenous free radicals from the source, reducing the cell damage effect of endogenous free radicals, thereby enhancing the anti-aging and antioxidant effects of low-alcohol tower core liquor. It should also be noted that it is difficult for ordinary hydrogen to enter the cell and its biocompatibility is poor, while the biologically active hydrogen produced by the redox reaction of the dehydrogenation catalyst ACT can enter the cell more easily and smoothly, and then enter the mitochondria, and the effect of removing endogenous free radicals is significantly better.

[0028] The reaction principle of adding a dehydrogenation catalyst to a low-alcohol distilled liquor to produce a biochemical reaction is as follows: in an environment simulating the human intestinal system, the dehydrogenation catalyst ACT can release the electrons carried by the biologically active hydrogen in the cells through a redox reaction, and convert the reduced coenzyme into an oxidized coenzyme, thereby producing biologically active hydrogen that is soluble in the liquor, thereby achieving the desired free radical scavenging, anti-oxidation and anti-aging effects.

[0029] In order to reduce the negative effect of distilled wine on the dehydrogenation catalyst ACT, in the present invention, before the distilled wine starts fermentation, the initial pH of the distilled wine is adjusted to 4.5-6.5 and the initial temperature is 35° C.-42° C. At this time, the reaction activity of the dehydrogenase in the dehydrogenation catalyst ACT is better, and the dehydrogenation effect is better, so that the content of biologically active hydrogen in the wine is higher.

[0030] In the present invention, fermentation ends when the concentration of biologically active hydrogen reaches 1000ppb-1200ppb. In this way, the fermentation process can be under micro-fermentation, micro-ecological and quasi-anaerobic conditions, avoiding excessive fermentation of the low-alcohol tower core wine, thereby making the content of coenzymes and biologically active hydrogen therein more suitable for drinking, and the expected effect is better.

[0031] In the present invention, the mass ratio of the dehydrogenation catalyst ACT to the distilled liquor is (1-4):20, which can not only make the biochemical reaction in the expected micro-fermentation state, but also avoid the biochemical reaction process being too long or too short, which is contrary to the expected effect.

[0032] In the present invention, the dehydrogenation catalyst ACT is an active probiotic. Active probiotics are a general term for bacteria that are beneficial to the human body, animals and nature, and they themselves have the functions of improving the gastrointestinal tract, improving immunity and promoting the digestion and absorption of various nutrients. It can be seen that active probiotics have a good health-care effect. When used as a dehydrogenation catalyst, it can produce biologically active hydrogen under environmental conditions that simulate the intestine, and it is not easy to have a negative impact on the human body, and the use effect is better. It should be noted here that active probiotics can be selected as lactic acid bacteria and / or bifidobacteria. In addition, active probiotics also have a certain free radical scavenging ability. It can be seen that active probiotics are more suitable as dehydrogenation catalysts ACT.

[0033] It should also be noted that in the present invention, the number of low-temperature negative pressure distillations is two, and the multiple low-temperature negative pressure distillations described in the present invention are two or more low-temperature negative pressure distillations. After a single low-temperature negative pressure distillation, the coenzyme concentration in the distilled liquor increases, thereby achieving the effect of increasing the coenzyme concentration.

[0034] After the fruit wine is distilled at low temperature and under negative pressure, its alcohol content is 40vol%-55vol%, and it can be directly stored in the cellar to produce health-preserving wine. This kind of health-preserving wine contains coenzyme I, coenzyme II and adenosine triphosphate at the same time, which not only has better anti-aging and antioxidant effects, but also has a softer taste and a better drinking experience.

[0035] After being stored in the cellar, hydrogen can be added to the health wine (high alcohol content) to produce high-alcohol core wine. Due to the hydrogenation process, the high-alcohol core wine is rich in coenzyme I, coenzyme II, adenosine triphosphate and biologically active hydrogen, which has a good anti-aging effect and achieves the expected drinking effect.

[0036] It should be noted that the hydrogenation method can be nanobubble hydrogenation, so that more than 1200ppb of food-grade hydrogen with a purity higher than 99.99% can be dissolved in the health wine (high alcohol content). Nanobubble hydrogenation technology can keep the water-insoluble hydrogen mixed with the wine, and the hydrogen in the form of nanobubbles can also smoothly enter the cells, achieving a similar or identical effect to biologically active hydrogen, thereby making the high-alcohol wine have a better anti-aging effect.

[0037] In the present invention, during the cellaring process, volatile substances with strong stimulating effects can be lost through natural volatilization, such as aldehydes, thereby reducing the stimulating effect of the wine and improving the quality of the wine. Moreover, the arrangement of ethanol molecules and water molecules during the cellaring process can be gradually straightened out, making the binding of ethanol molecules stronger and the activity lower, thereby improving the softness of the mouthfeel. In addition, the macromolecular group in the wine gradually increases during the cellaring process, and the binding force of the molecules is correspondingly enhanced, and the mouthfeel of health wine, low-alcohol tower core wine and high-alcohol tower core wine is softer and gentler, and the drinking experience is better.

[0038] It should be noted that the fruits may be peaches, grapes, watermelons and the like, and the present invention does not specifically limit the types of fruits.

[0039] It should also be noted that during the fermentation process, if the sugar content in the fruit is insufficient, carbon and nitrogen sources can be appropriately added to the fermentation system to provide a better growth and working environment for the fermentation bacteria. For example, when the fruit is crisp peach, 10%-20% edible sugar should be added.

[0040] In summary, the fruit-based tower core health-preserving wine production process of the present invention can produce three types of drinking wines, namely health-preserving wine, low-alcohol tower core wine and high-alcohol tower core wine. Since they are rich in coenzyme I, coenzyme II and adenosine triphosphate, the three types of drinking wines have good anti-aging effects, and the low-alcohol tower core wine and the high-alcohol tower core wine have better anti-aging effects because they contain biologically active hydrogen.

[0041] It should be noted that β-nicotinamide mononucleotide (NMN), as one of the precursors of coenzyme I, requires specific enzymes and energy in the process of synthesizing the anti-aging factor NAD+, and the restrictions are more stringent. When coenzyme I (NADH) enters the body, it can decompose the anti-aging factor NAD+ without the cooperation of specific enzymes. At the same time, energy can be generated during the decomposition process for use by immune cells, thereby enhancing immunity and strengthening the body. Moreover, during the decomposition process, coenzyme I (NADH) can produce biologically active hydrogen, further enhancing the ability of coenzyme I to scavenge free radicals in the body, thereby effectively enhancing the anti-aging effect of the coenzyme in the body.

[0042] The features and performance of the present invention are further described in detail below in conjunction with the embodiments.

[0043] Example 1

[0044] The purpose of this embodiment is to provide a production process of low-alcohol health-preserving wine, as shown in Figure 1, which specifically includes the following steps:

[0045] The fruit is mixed with fermentation bacteria, and after fermentation, a fruit wine with an alcohol content of 12 degrees is obtained; then the fruit wine is distilled twice at 34°C-36°C and negative pressure to obtain a distilled wine with an alcohol content of 30 vol%; active probiotics are added to the distilled wine with an initial pH of 5.5-5.7 and an initial temperature of 38°C-39°C, and after fermentation, a low-alcohol tower core wine is obtained.

[0046] The mass ratio of active probiotics to distilled liquor is 2:20. Moreover, when the concentration of hydrogen reaches 1100 ppb, the reaction is terminated, and then the obtained low-alcohol tower core wine is stored in a cellar to obtain a low-alcohol health wine containing coenzyme I, coenzyme II, adenosine triphosphate and active hydrogen.

[0047] Example 2

[0048] The purpose of this embodiment is to provide a production process of low-alcohol health-preserving wine, as shown in Figure 1, which specifically includes the following steps:

[0049] The fruit is mixed with fermentation bacteria, and after fermentation, a fruit wine with an alcohol content of 8 degrees is obtained; then the fruit wine is distilled four times at 30°C-32°C and negative pressure to obtain a distilled wine with an alcohol content of 32 vol%; active probiotics are added to the distilled wine with an initial pH of 4.5-4.7 and an initial temperature of 35°C-37°C, and after fermentation, a low-alcohol tower core wine is obtained.

[0050] The mass ratio of active probiotics to distilled liquor is 1:20. Moreover, when the concentration of hydrogen reaches 1000 ppb, the reaction is terminated, and then the obtained low-alcohol tower core wine is stored in a cellar to obtain a low-alcohol health wine containing coenzyme I, coenzyme II, adenosine triphosphate and active hydrogen.

[0051] Example 3

[0052] The purpose of this embodiment is to provide a production process of low-alcohol health-preserving wine, as shown in Figure 1, which specifically includes the following steps:

[0053] The fruit is mixed with fermentation bacteria, and after fermentation, a fruit wine with an alcohol content of 16 degrees is obtained; then the fruit wine is distilled three times at 38°C-40°C and negative pressure to obtain a distilled wine with an alcohol content of 35 vol%; active probiotics are added to the distilled wine with an initial pH of 6.2-6.5 and an initial temperature of 40°C-42°C, and after fermentation, a low-alcohol tower core wine is obtained.

[0054] The mass ratio of active probiotics to distilled liquor is 4:20. Moreover, when the concentration of hydrogen reaches 1200 ppb, the reaction is terminated, and the obtained low-alcohol tower core wine is stored in a cellar to obtain a low-alcohol health wine containing coenzyme I, coenzyme II, adenosine triphosphate and active hydrogen.

[0055] Example 4

[0056] The purpose of this embodiment is to provide a production process of high-alcohol core wine, as shown in Figure 1, which specifically includes the following steps:

[0057] The fruit is mixed with fermentation bacteria, and after fermentation, a fruit wine with an alcohol content of 13 degrees is obtained; then the fruit wine is distilled four times at 33°C-35°C and negative pressure to obtain a distilled wine with an alcohol content of 50 vol%; after the distilled wine is stored in a cellar, the nanobubble hydrogenation technology is used to hydrogenate it until the hydrogen concentration exceeds 1200 ppb, thereby obtaining a high-alcohol core wine containing coenzyme I, coenzyme II, adenosine triphosphate and active hydrogen.

[0058] Example 5

[0059] The purpose of this embodiment is to provide a production process of high-alcohol core wine, as shown in Figure 1, which specifically includes the following steps:

[0060] The fruit is mixed with fermentation bacteria, and after fermentation, a fruit wine with an alcohol content of 9 degrees is obtained; then the fruit wine is distilled 5 times at 35°C-37°C and negative pressure to obtain a distilled wine with an alcohol content of 40 vol%; after the distilled wine is stored in a cellar, the nanobubble hydrogenation technology is used to hydrogenate it until the hydrogen concentration exceeds 1200 ppb, thereby obtaining a high-alcohol core wine containing coenzyme I, coenzyme II, adenosine triphosphate and active hydrogen.

[0061] Example 6

[0062] The purpose of this embodiment is to provide a production process of high-alcohol health wine, as shown in Figure 1, which specifically includes the following steps:

[0063] The fruit is mixed with fermentation bacteria, and after fermentation, a fruit wine with an alcohol content of 12 degrees is obtained; then the fruit wine is distilled twice at 36°C-38°C and negative pressure to obtain a distilled wine with an alcohol content of 55 vol%; after the distilled wine is stored in a cellar, a high-alcohol health wine containing coenzyme I, coenzyme II and adenosine triphosphate is obtained.

[0064] Example 7

[0065] The purpose of this embodiment is to provide a production process of high-alcohol health wine, as shown in Figure 1, which specifically includes the following steps:

[0066] The fruit is mixed with fermentation bacteria, and after fermentation, a fruit wine with an alcohol content of 12 degrees is obtained; then the fruit wine is distilled four times at 37°C-39°C and negative pressure to obtain a distilled wine with an alcohol content of 45 vol%; after the distilled wine is stored in a cellar, a high-alcohol health wine containing coenzyme I, coenzyme II and adenosine triphosphate is obtained.

[0067] Effect example

[0068] The wine products prepared in Example 1, Example 4 and Example 6 were randomly selected as test samples, and the content levels of coenzyme I and active hydrogen in the samples were tested. The results are shown in Table 1.

[0069] Table 1 Test results

[0070]

[0071] As shown in Table 1, the coenzyme content in the wine products prepared in Examples 1, 4 and 6 is relatively good, and the active hydrogen content in the tower core wine prepared in Examples 1 and 4 is also relatively good. It can be seen that the wine products have a good anti-aging effect and a high drinking value.

[0072] In summary, the present invention provides a production process of fruit fermented distilled wine containing coenzymes and hydrogen, which mainly includes the following steps: mixing fruits with fermentation bacteria, obtaining fruit wine after fermentation, distilling the fruit wine by low-temperature negative pressure distillation technology for multiple times to obtain fruit distilled wine, and after cellaring, obtaining a high-alcohol health wine containing coenzyme I, coenzyme II and adenosine triphosphate; using hydrogenation technology to dissolve hydrogen in high-alcohol health wine to obtain high-alcohol tower core health wine; and using low-alcohol fruit wine with reduced low-temperature negative pressure distillation times as a substrate, using the tower core process to generate low-alcohol tower core health wine containing coenzyme I, coenzyme II, adenosine triphosphate and active hydrogen. Specifically, in the present invention, fruit is used as a substrate, and fruit wine with a lower alcohol content is obtained after fermentation. After fermentation, relatively more coenzymes (including coenzyme I, coenzyme II and adenosine triphosphate) are produced in the fruit wine, and when the fruit wine is distilled at low temperature and negative pressure, the coenzyme content is enriched, the content is higher, and the use value is higher. Among them, low-temperature negative pressure distillation can effectively prevent the death of microorganisms in distilled liquor, which is different from high-temperature distillation to produce strong liquor. In addition, negative pressure can effectively reduce the energy consumed by distillation, and the energy cost is low. In this way, the cost-effectiveness of health-preserving liquor is high.

[0073] In addition, the present invention also provides a fruit fermented distilled wine containing coenzymes and hydrogen, which is produced by the above-mentioned production process. The tower core health wine is rich in coenzyme I, coenzyme II and adenosine triphosphate, which can effectively supplement the reduced coenzymes in the body. In addition, the health wine can also repair damaged mitochondria due to its rich coenzyme content, and has the function of activating the longevity protein Sirtuinl-7, and has a good health care effect. Moreover, coenzymes can delay aging, so that the health wine has a good anti-aging effect and a high use value.

[0074] The embodiments described above are part of the embodiments of the present invention, rather than all of the embodiments. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention claimed for protection, but merely represents selected embodiments of the present invention. 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.

Claims

1. A method for preparing fruit fermented distilled liquor containing coenzyme and hydrogen, characterized in that: The following steps are involved: The product can be obtained by adding a dehydrogenation catalyst ACT to the fruit wine and then hydrogenating it after fermentation.

2. The preparation method according to claim 1, characterized in that: The alcohol content of the fruit wine is 8-16 degrees.

3. The preparation method according to claim 1, characterized in that: The mass ratio of the dehydrogenation catalyst ACT to the fruit distilled liquor is (1-4):20.

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