Health-care wine containing ginkgo biloba extract and preparation method of health-care wine

Abstract

The invention belongs to the field of preparation of health-care wine, and particularly relates to health-care wine containing ginkgo biloba extract and a preparation method of the health-care wine. The sea cucumber, gorgonian and sardine far east are subjected to enzymolysis, the prepared health-care enzymolysis product and propylene glycol alginate are combined through non-covalent interaction to form a compound with a net structure, plant extracts are fully adsorbed, and the obtained slow-release health-care functional agent can enable effective components to be released for a long time; the highland barley, the sorghum and the coix seeds are boiled and then ground into thick liquid, in the process of fermentation with the flavor fermentation inoculant and microbial fermentation, the variety and content of flavor substances in the wine liquid are richer through the synergistic effect, and the flavor components are mixed to improve the taste, so that the delicate flavor of the wine liquid is more prominent; after the composite flavor wine liquid and the stability maintaining preparation are uniformly mixed, the slow-release health-care functional agent is added, and the mixture is mixed and soaked, the prepared health-care wine containing the ginkgo biloba extract is remarkable in health-care effect, stable in health-care effect after being stored and good in flavor and taste.

Description

Technical Field

[0001] The invention belongs to the field of health wine preparation, and specifically relates to a health wine containing ginkgo extract and a preparation method thereof. Background Art

[0002] Health wine containing plant extracts is a healthy drink that combines traditional brewing technology with modern plant extraction technology. Health wine has a long history in China. Its production process and formula are derived from the traditional Chinese medicine concept of "medicine and food are of the same origin". The application of modern plant extraction technology enables health wine to retain traditional efficacy while being able to extract effective ingredients more accurately and improve product quality and efficacy. As people's health awareness increases, the demand for functional drinks is increasing. Health wine containing plant extracts not only meets the drinking culture, but also provides health values ​​such as regulating body functions and preventing diseases.

[0003] Many plant extracts are rich in bioactive ingredients such as flavonoids and polysaccharides, and have antioxidant, anti-inflammatory, and immune-regulating effects. For example, the total flavonoids in Pueraria root can accelerate the metabolism of alcohol in the liver, reduce liver damage, and have antioxidant and anti-inflammatory effects; some plant extracts can also play a role in specific physiological functions. For example, Platycladus orientalis leaf extract can reduce the testosterone content in the body and has the effect of preventing hair loss; Lycium barbarum is rich in various vitamins and minerals, and has the effects of improving eyesight, strengthening the body and strengthening the stomach. Health wine containing plant extracts performs well in antioxidant, hangover, immune regulation, and improving physiological functions, and can meet the needs of different consumers for healthy drinks.

[0004] At present, the existing health wine preparation technology has the following problems: first, the extraction efficiency of the existing health wine is low, and the health effect after drinking is not obvious; second, the stability of the components in the existing health wine is poor, and the effective ingredients are easily degraded and volatilized during storage; third, the existing health wine has a strong medicinal taste, which affects the palatability and lacks a sense of hierarchy in flavor. Summary of the invention

[0005] In view of the above situation, in order to overcome the defects of the prior art, the present invention provides a health wine containing ginkgo extract and a preparation method thereof. In order to solve the problems that the existing health wine has no obvious health effect, unstable health effect after storage, and poor flavor when drinking, the present invention uses a sustained-release health functional agent, a composite flavor wine, and a stabilizing agent for mixing. The prepared health wine containing ginkgo extract has significant health effect, stable health effect after storage, and good flavor and taste.

[0006] In order to achieve the above object, the technical solution adopted by the present invention is as follows: the present invention proposes a health wine containing ginkgo extract, and the raw materials for preparing the health wine containing ginkgo extract specifically include the following components in parts by weight: 14-18 parts of sustained-release health functional agent, 110-120 parts of compound flavor liquor, 1.1-1.3 parts of D-mannitol, 0.8-1 part of sodium benzoate, and 0.4-0.7 part of potassium pyrosulfite.

[0007] Preferably, the raw materials for preparing the sustained-release health-care functional agent include the following components in parts by weight: 15-20 parts of ginkgo leaves, 12-14 parts of ginseng flowers, 8-11 parts of polygonatum, 8-10 parts of sea cucumbers, 4-7 parts of gorgonians, 5.5-7.5 parts of Far Eastern sardine meat, 11-14 parts of propylene glycol alginate, 2.4-2.8 parts of ethyl carvacrol, and 3.2-3.6 parts of ice structure protein.

[0008] Preferably, the raw materials for preparing the composite flavored wine include the following components in parts by weight: 22-24 parts of highland barley, 15-19 parts of sorghum, 13-15 parts of coix seeds, 1.2-1.5 parts of flavor fermentation bacteria, 0.8-1.2 parts of disodium succinate, 0.4-0.7 parts of aminoacetic acid, and 1.2-1.4 parts of vanilla extract.

[0009] Preferably, the method for preparing the sustained-release health-care functional agent specifically comprises the following steps: S1. Put ginkgo leaves, ginseng flowers and polygonatum into a 3.3 kW grinder, the grinding temperature is 25-28°C, the grinding time is 35-45 min, and after grinding, put them into an ultrasonic extractor with a power of 1.3-1.6 kW with a 70% ethanol solution, the extraction pressure is 1.5 MPa, the extraction frequency is 25 kHz, the extraction temperature is 40-45°C, the extraction time is 10-15 min, and the plant extract is obtained; S2, putting sea cucumber, gorgonian, and Far Eastern sardine meat into a dryer with a power of 2.2-2.6 kW, the drying temperature is 40-50°C, the drying time is 30-48 h, and after drying, putting them into a powdering machine with a power of 1.8-2.4 kW, the powdering temperature is 30-35°C, the powdering speed is 6000-8000 r / min, and the powdering time is 20-28 min. After powdering, put them into an enzymolysis tank with a power of 2.4 kW with protease and ultrapure water, the enzymolysis temperature is 45-55°C, the enzymolysis time is 4-6 h, the enzymolysis speed is 300 r / min, and stir and enzymolyze to obtain a health enzymolysis product; S3, putting the health enzymatic hydrolysate prepared in S2, propylene glycol alginate and ultrapure water into a constant temperature stirring tank with a power of 2.8 kW, the constant temperature stirring temperature is 35°C, the constant temperature stirring time is 1.2 h, the constant temperature stirring speed is 500 r / min, stirring reaction to form a complex solution; S4, putting ethyl carvacrol, ice structure protein and 70% ethanol solution into a constant temperature stirring tank with a power of 2.8 kW, the constant temperature stirring temperature is 35°C, the constant temperature stirring time is 1.3-1.5 h, the constant temperature stirring speed is 150 r / min, stirring reaction, and obtaining a coating solution; S5, putting the complex solution prepared by S3 and the plant extract prepared by S1 into a stirrer with a power of 1.2-1.6 kW, the stirring temperature is 23-26°C, the stirring time is 20-30 min, the stirring speed is 110-130 r / min, and after sufficient adsorption, putting them into a vacuum freeze nano spray dryer with a power of 2.3-2.8 kW, the vacuum degree is -0.05 MPa, the freeze nano spray drying temperature is -40°C, the freeze nano spray drying particle size is 100 nm, and the freeze nano spray drying time is 2.5-3 h, to obtain health functional particles; S6. Use a sprayer with a power of 1.6-2.3 kW, spray the coating solution prepared in S4 evenly on the surface of the health functional particles prepared in S5 at a spraying temperature of 25-30°C for 13-18 min, and place it at a temperature of 25-28°C for 2-2.5 h to obtain a sustained-release health functional agent.

[0010] Furthermore, in S1, the solid-liquid ratio of the ginkgo leaf to the 70% ethanol solution is 1:1.5 g / mL, and in S2, the mass fraction of the protease in ultrapure water is 3%.

[0011] Furthermore, in S3, the mass fraction of propylene glycol alginate in ultrapure water is 2.7%, and in S4, the mass fraction of ethyl carvacrol in 70% ethanol solution is 5.2-8.3%.

[0012] Preferably, the method for preparing the composite flavored liquor comprises the following steps: L1. Put highland barley, sorghum, coix seed and ultrapure water into a boiling pot with a power of 2.3 kW, the boiling temperature is 100°C, the boiling time is 1.5-1.8 h, and after boiling, put them into a pulping machine with a power of 1.8-2.4 kW, the pulping temperature is 30-36°C, the pulping time is 15-25 min, and the pulping speed is 18000-20000 r / min, and the grain raw material is obtained; L2, put the flavor fermentation bacteria and 5% sterile glucose solution into a constant temperature shaking incubator with a power of 2.2-2.5 kW, the constant temperature shaking culture temperature is 25-28°C, the constant temperature shaking culture time is 24-28 h, the constant temperature shaking culture speed is 210-230 r / min, after the constant temperature shaking culture, put it into a fermentation tank with a power of 9-11 kW with the grain raw material prepared by L1, the fermentation speed is 300-330 r / min, the fermentation temperature is 28°C, the fermentation time is 12-15 d, and after fermentation, filter it with a 0.22 mm sterile filter membrane to obtain wine; L3. Place disodium succinate, aminoacetic acid, vanilla extract and ultrapure water into a stirring tank with a power of 1.5-1.8 kW, stir at a temperature of 28-33°C, a stirring speed of 130-160 r / min, and a stirring time of 15 min to fully dissolve and obtain a component that improves taste; L4. Add the liquor prepared in L2 into the taste enhancing component prepared in L3, stir at a temperature of 30-35°C, a speed of 300-500 r / min, and a stirring time of 20 min to obtain a complex flavor liquor.

[0013] Furthermore, in L1, the liquid-to-solid ratio of highland barley to ultrapure water is 1:8 g / mL.

[0014] Further, in L2, the solid-liquid ratio of the flavor fermentation bacteria agent to the 5% sterile glucose solution is 1:100 g / mL, and the flavor fermentation bacteria agent is composed of abnormal Wickham yeast, green Weissella, and lemon-colored Leuconostoc, and the weight ratio is 1.2:0.9:1; the abnormal Wickham yeast was purchased from the China General Microbiological Culture Collection Administration Center with a preservation number of CGMCC2.1402, the green Weissella was purchased from the China General Microbiological Culture Collection Administration Center with a preservation number of CGMCC1.2494, and the lemon-colored Leuconostoc was purchased from the China General Microbiological Culture Collection Administration Center with a preservation number of CGMCC1.2461.

[0015] Furthermore, in L3, the mass fraction of disodium succinate in ultrapure water is 1.1-1.3%.

[0016] The present invention also proposes a method for preparing a health wine containing ginkgo extract, which specifically comprises the following steps: Step 1, put D-mannitol, sodium benzoate, potassium metabisulfite, and ultrapure water into a stirring tank with a power of 1.5-1.8 kW, stir at a temperature of 30-35° C., stir at a speed of 280-360 r / min, stir for 15-20 min, stir and mix to dissolve, and obtain a stabilizing preparation; Step 2: Add the compound flavor liquor into the stabilizing agent prepared in step 1, stir at a temperature of 33°C, a stirring speed of 300-500 r / min, and a stirring time of 30-35 min, and mix well to obtain a mixed liquor; Step 3: Place the sustained-release health functional agent in the mixed wine prepared in step 2, and put it into an ultrasonic agitator with a power of 1.8-2.5 kW, an ultrasonic frequency of 15 kHz, a stirring speed of 20,000 r / min, a stirring temperature of 25-30°C, a stirring time of 10-15 min, and after uniform dispersion, mix and soak for 10-20 days to obtain a health wine containing ginkgo extract.

[0017] Preferably, in step 1, the mass fraction of D-mannitol in ultrapure water is 2.3-3.4%.

[0018] The beneficial effects achieved by the present invention are as follows: The invention adopts ginkgo leaf, ginseng flower and polygonatum to be crushed and then extracted with 70% ethanol solution. The obtained plant extract can enhance the anti-fatigue ability by improving the antioxidant enzyme activity of the body, and can also regulate the immune system and enhance the immunity of the body. The health enzymatic hydrolysis product after enzymatic hydrolysis of sea cucumber, gorgonian and Far Eastern sardine meat can reduce the level of inflammatory factors of the body, cooperate with the plant extract to further enhance the immunity of the body, and has multiple biological activities such as anti-thrombosis, antibacterial and anti-tumor. The propylene glycol alginate ester molecule contains a large number of hydroxyl and carboxyl groups. These groups have good hydrophilicity and can be combined with small molecule peptides in the health enzymatic hydrolysis product through electrostatic action, hydrogen bond and hydrophobic action. The complex solution can fully absorb the plant extracts. The coating solution obtained by the hydrophobic interaction between the ethyl carvacrol solution and the ice structure protein is evenly sprayed on the surface of the health-care functional particles and can form a film after drying. The obtained sustained-release health-care functional agent can release the effective ingredients for a long time and maintain the stability of each component. The highland barley, sorghum and coix seeds are boiled and ground to obtain a cereal raw material rich in dietary fiber, protein, unsaturated fatty acids, multiple vitamins and minerals. It also contains unique bioactive ingredients such as β-glucan and flavonoids, which have the effects of anti-oxidation, regulating blood lipids and enhancing immunity. It is made of abnormal Wickham yeast and green The flavor fermentation bacteria composed of Weissella and Leuconostoc can synthesize a variety of volatile flavor substances, such as ethyl caproate, ethyl acetate, and ethyl caprylate, when fermenting grain raw materials. At the same time, green Weissella can produce organic acids such as lactic acid during the fermentation process, which can react with alcohols to form esters to enrich the flavor of the wine. Leuconostoc can produce flavor substances through the metabolism of glycosidase, and the alcohols and acids in its metabolites can react with the acids produced by yeast to form esters. This synergistic effect makes the types and contents of flavor substances in the wine richer, forming a complex and excellent flavor. The taste-enhancing components obtained by mixing disodium succinate, aminoacetic acid, and vanilla extract can make The umami taste of the wine is more prominent, which prevents the wine from becoming sour, reduces the bitterness and spiciness of the wine itself, makes the wine more mellow and sweet, and significantly improves the taste of the wine; D-mannitol has sweetness and good solubility, can make the wine more mellow, can increase the viscosity of the wine, and reduce the separation of components in the wine, thereby improving the physical stability of the wine; sodium benzoate can inhibit the growth and reproduction of microorganisms, thereby extending the shelf life of the wine, and will not have a negative impact on the flavor and quality of the wine; potassium metabisulfite has antioxidant properties, can prevent the components in the wine from oxidizing and deteriorating, and at the same time maintain the color of the wine; after the composite flavor wine is mixed with the stabilizing agent, a sustained-release health functional agent is added, and the mixture is soaked for 10-20 days. The prepared health wine containing ginkgo extract has significant health effects, stable health effects after storage, and good flavor and taste. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] In order to more clearly illustrate the present invention or the technical solutions in the prior art, the following will be described in a clear and understandable manner in conjunction with the accompanying drawings. Obviously, the drawings described below are only for the present invention, and for ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0020] Figure 1 This is a scanning electron microscope image of the internal structure of the health-care functional particle of the present invention; Figure 2 This is a graph showing the results of immunoglobulin content in mouse plasma as described in Experimental Example 1 of the present invention; Figure 3 This is a result diagram of the number of times mice fell off the wheel as described in Experimental Example 1 of the present invention; Figure 4 This is a graph showing the results of immunoglobulin content in mouse plasma after storage as described in Experimental Example 2 of the present invention; Figure 5 This is a graph showing the number of times mice fell off the wheel after storage as described in Experimental Example 2 of the present invention. DETAILED DESCRIPTION

[0021] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all of the embodiments; based on the embodiments in 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.

[0022] Unless otherwise defined, all professional and scientific terms used herein have the same meanings as those familiar to those skilled in the art. In addition, any methods and materials similar or equivalent to those described herein may be applied to the present invention. The preferred implementation methods and materials described herein are for demonstration purposes only and are not intended to limit the content of this application.

[0023] The experimental methods in the following examples are conventional methods unless otherwise specified; the experimental materials and test strains used in the following examples are purchased from commercial channels unless otherwise specified.

[0024] Example 1: This example provides a health wine containing ginkgo extract and a preparation method thereof. The health wine containing ginkgo extract comprises the following components in parts by weight: 14 parts of sustained-release health functional agent, 110 parts of compound flavor liquor, 1.1 parts of D-mannitol, 0.8 parts of sodium benzoate and 0.4 parts of potassium pyrosulfite.

[0025] The raw materials for preparing the sustained-release health-care functional agent include the following components in parts by weight: 15 parts of ginkgo leaves, 12 parts of ginseng flowers, 8 parts of polygonatum, 8 parts of sea cucumbers, 4 parts of gorgonians, 5.5 parts of Far Eastern sardine meat, 11 parts of propylene glycol alginate, 2.4 parts of ethyl carvacrol, and 3.2 parts of ice structure protein.

[0026] The raw materials for preparing the composite flavor liquor include the following components in parts by weight: 22 parts of highland barley, 15 parts of sorghum, 13 parts of coix seeds, 1.2 parts of flavor fermentation bacteria agent, 0.8 parts of disodium succinate, 0.4 parts of aminoacetic acid, and 1.2 parts of vanilla extract.

[0027] The preparation method of the sustained-release health-care functional agent specifically comprises the following steps: S1. Put ginkgo leaves, ginseng flowers and polygonatum into a 3.3 kW grinder at a grinding temperature of 25°C for 35 min. After grinding, put them into an ultrasonic extractor with a power of 1.3 kW and a 70% ethanol solution at an extraction pressure of 1.5 MPa, an extraction frequency of 25 kHz, an extraction temperature of 40°C and an extraction time of 10 min to obtain a plant extract. S2, putting sea cucumber, gorgonian, and Far Eastern sardine meat into a dryer with a power of 2.2 kW, the drying temperature is 40°C, the drying time is 30 h, and after drying, putting them into a powdering machine with a power of 1.8 kW, the powdering temperature is 30°C, the powdering speed is 6000 r / min, and the powdering time is 20 min. After powdering, put them into an enzymolysis tank with a power of 2.4 kW with protease and ultrapure water, the enzymolysis temperature is 45°C, the enzymolysis time is 4 h, and the enzymolysis speed is 300 r / min, and stir and enzymolyze to obtain a health enzymolysis product; S3, putting the health enzymatic hydrolysate prepared in S2, propylene glycol alginate and ultrapure water into a constant temperature stirring tank with a power of 2.8 kW, the constant temperature stirring temperature is 35°C, the constant temperature stirring time is 1.2 h, the constant temperature stirring speed is 500 r / min, stirring reaction to form a complex solution; S4, putting ethyl carvacrol, ice structure protein and 70% ethanol solution into a constant temperature stirring tank with a power of 2.8 kW, the constant temperature stirring temperature is 35°C, the constant temperature stirring time is 1.3 h, the constant temperature stirring speed is 150 r / min, stirring reaction, and obtaining a coating solution; S5, the complex solution prepared by S3 and the plant extract prepared by S1 were placed in a 1.2 kW stirrer, the stirring temperature was 23°C, the stirring time was 20 min, the stirring speed was 110 r / min, and after sufficient adsorption, they were placed in a 2.3 kW vacuum freeze-nano spray dryer, the vacuum degree was -0.05 MPa, the freeze-nano spray drying temperature was -40°C, the freeze-nano spray drying particle size was 100 nm, and the freeze-nano spray drying time was 2.5 h, to obtain health functional particles; S6. Use a 1.6 kW sprayer to evenly spray the coating solution prepared in S4 onto the surface of the health functional particles prepared in S5 at a temperature of 25°C for 13 min. Leave the mixture at 25°C for 2 h to obtain a sustained-release health functional agent.

[0028] In S1, the solid-liquid ratio of the ginkgo leaf to the 70% ethanol solution is 1:1.5 g / mL, and in S2, the mass fraction of the protease in ultrapure water is 3%.

[0029] In S3, the mass fraction of propylene glycol alginate in ultrapure water is 2.7%, and in S4, the mass fraction of ethyl carvacrol in 70% ethanol solution is 5.2%.

[0030] The method for preparing the composite flavored liquor specifically comprises the following steps: L1. Put highland barley, sorghum, coix seed and ultrapure water into a boiling pot with a power of 2.3 kW, the boiling temperature is 100°C, the boiling time is 1.5 h, and after boiling, put them into a pulping machine with a power of 1.8 kW, the pulping temperature is 30°C, the pulping time is 15 min, and the pulping speed is 18000 r / min, and perform pulping to obtain grain raw materials; L2, put the flavor fermentation bacteria and 5% sterile glucose solution into a constant temperature shaking incubator with a power of 2.2 kW, the constant temperature shaking culture temperature is 25°C, the constant temperature shaking culture time is 24 h, the constant temperature shaking culture speed is 210 r / min, after the constant temperature shaking culture, put it into a fermentation tank with a power of 9 kW with the grain raw material prepared by L1, the fermentation speed is 300 r / min, the fermentation temperature is 28°C, the fermentation time is 12 d, and after fermentation, filter it with a 0.22 mm sterile filter membrane to obtain wine; L3, put disodium succinate, aminoacetic acid, vanilla extract and ultrapure water into a stirring tank with a power of 1.5 kW, stir at a temperature of 28°C, a stirring speed of 130 r / min, and a stirring time of 15 min to fully dissolve and obtain a component that improves taste; L4. Add the liquor prepared in L2 into the taste-enhancing component prepared in L3, stir at a temperature of 30°C, a speed of 300 r / min, and a stirring time of 20 min to obtain a complex-flavored liquor.

[0031] In L1, the liquid ratio of highland barley to ultrapure water is 1:8 g / mL.

[0032] In L2, the solid-liquid ratio of the flavor fermentation bacteria agent to the 5% sterile glucose solution is 1:100 g / mL, and the flavor fermentation bacteria agent consists of abnormal Wickham yeast, green Weissella, and lemon-colored Leuconostoc, and the weight ratio is 1.2:0.9:1; the abnormal Wickham yeast was purchased from the China General Microbiological Culture Collection Administration Center with a preservation number of CGMCC2.1402, the green Weissella was purchased from the China General Microbiological Culture Collection Administration Center with a preservation number of CGMCC1.2494, and the lemon-colored Leuconostoc was purchased from the China General Microbiological Culture Collection Administration Center with a preservation number of CGMCC1.2461.

[0033] In L3, the mass fraction of disodium succinate in ultrapure water is 1.1%.

[0034] This embodiment also provides a method for preparing a health wine containing ginkgo extract, which specifically comprises the following steps: Step 1, put D-mannitol, sodium benzoate, potassium metabisulfite, and ultrapure water into a stirring tank with a power of 1.5 kW, the stirring temperature is 30° C., the stirring speed is 280 r / min, the stirring time is 15 min, and the mixture is stirred and dissolved to obtain a stabilizing preparation; Step 2: Add the compound flavor liquor into the stabilizing agent prepared in step 1, stir at a temperature of 33°C, a stirring speed of 300 r / min, and a stirring time of 30 min, and mix well to obtain a mixed liquor; Step 3: Place the sustained-release health functional agent in the mixed wine prepared in step 2, put it into an ultrasonic stirrer with a power of 1.8 kW, an ultrasonic frequency of 15 kHz, a stirring speed of 20,000 r / min, a stirring temperature of 25°C, and a stirring time of 10 min. After uniform dispersion, mix and soak for 10 days to obtain a health wine containing ginkgo extract.

[0035] In step 1, the mass fraction of D-mannitol in ultrapure water is 2.3%.

[0036] Example 2: This example provides a health wine containing ginkgo extract and a preparation method thereof. The health wine containing ginkgo extract comprises the following components in parts by weight: 16 parts of sustained-release health functional agent, 115 parts of compound flavor liquor, 1.2 parts of D-mannitol, 0.9 parts of sodium benzoate and 0.5 parts of potassium pyrosulfite.

[0037] The raw materials for preparing the sustained-release health-care functional agent include the following components in parts by weight: 18 parts of ginkgo leaves, 13 parts of ginseng flowers, 10 parts of polygonatum, 9 parts of sea cucumbers, 5 parts of gorgonians, 6.5 parts of Far Eastern sardine meat, 12 parts of propylene glycol alginate, 2.6 parts of ethyl carvacrol, and 3.4 parts of ice structure protein.

[0038] The raw materials for preparing the composite flavor liquor include the following components in parts by weight: 23 parts of highland barley, 17 parts of sorghum, 14 parts of coix seeds, 1.3 parts of flavor fermentation bacteria agent, 1 part of disodium succinate, 0.5 parts of aminoacetic acid, and 1.3 parts of vanilla extract.

[0039] The preparation method of the sustained-release health-care functional agent specifically comprises the following steps: S1. Put ginkgo leaves, ginseng flowers and polygonatum into a 3.3 kW grinder at a grinding temperature of 26°C for 40 min. After grinding, put them into an ultrasonic extractor with a power of 1.4 kW and a 70% ethanol solution at an extraction pressure of 1.5 MPa, an extraction frequency of 25 kHz, an extraction temperature of 43°C and an extraction time of 13 min to obtain a plant extract. S2, putting sea cucumber, gorgonian, and Far Eastern sardine meat into a 2.4 kW dryer at a drying temperature of 45°C and a drying time of 36 h, and then putting them into a 2.2 kW powder grinder at a powdering temperature of 33°C and a powdering speed of 7000 r / min for 25 min, and then putting them into an enzymolysis tank with a power of 2.4 kW with protease and ultrapure water at a temperature of 50°C and a hydrolysis time of 5 h at a speed of 300 r / min for stirring and enzymolysis to obtain a health-care enzymolysis product; S3, putting the health enzymatic hydrolysate prepared in S2, propylene glycol alginate and ultrapure water into a constant temperature stirring tank with a power of 2.8 kW, the constant temperature stirring temperature is 35°C, the constant temperature stirring time is 1.2 h, the constant temperature stirring speed is 500 r / min, stirring reaction to form a complex solution; S4, putting ethyl carvacrol, ice structure protein and 70% ethanol solution into a constant temperature stirring tank with a power of 2.8 kW, the constant temperature stirring temperature is 35°C, the constant temperature stirring time is 1.4 h, the constant temperature stirring speed is 150 r / min, stirring reaction, and obtaining a coating solution; S5, the complex solution prepared by S3 and the plant extract prepared by S1 were placed in a 1.5 kW stirrer, the stirring temperature was 25°C, the stirring time was 25 min, the stirring speed was 120 r / min, and after sufficient adsorption, they were placed in a 2.6 kW vacuum freeze nano spray dryer, the vacuum degree was -0.05 MPa, the freeze nano spray drying temperature was -40°C, the freeze nano spray drying particle size was 100 nm, and the freeze nano spray drying time was 2.8 h, to obtain health functional particles; S6. Use a 1.9 kW sprayer to evenly spray the coating solution prepared in S4 onto the surface of the health functional particles prepared in S5 at a temperature of 28°C for 16 min. Leave the mixture at a temperature of 26°C for 2.3 h to obtain a sustained-release health functional agent.

[0040] In S1, the solid-liquid ratio of the ginkgo leaf to the 70% ethanol solution is 1:1.5 g / mL, and in S2, the mass fraction of the protease in ultrapure water is 3%.

[0041] In S3, the mass fraction of propylene glycol alginate in ultrapure water is 2.7%, and in S4, the mass fraction of ethyl carvacrol in 70% ethanol solution is 5.8%.

[0042] The method for preparing the composite flavored liquor specifically comprises the following steps: L1. Put highland barley, sorghum, coix seed and ultrapure water into a boiling pot with a power of 2.3 kW, the boiling temperature is 100°C, the boiling time is 1.6 h, and after boiling, put them into a pulping machine with a power of 2.2 kW, the pulping temperature is 33°C, the pulping time is 20 min, and the pulping speed is 19000 r / min, and perform pulping to obtain grain raw materials; L2, put the flavor fermentation bacteria and 5% sterile glucose solution into a constant temperature shaking incubator with a power of 2.4 kW, the constant temperature shaking culture temperature is 26°C, the constant temperature shaking culture time is 26 h, the constant temperature shaking culture speed is 220 r / min, after the constant temperature shaking culture, put it into a fermentation tank with a power of 10 kW with the grain raw material prepared by L1, the fermentation speed is 310 r / min, the fermentation temperature is 28°C, the fermentation time is 13 d, and after fermentation, filter it with a 0.22 mm sterile filter membrane to obtain wine; L3, put disodium succinate, aminoacetic acid, vanilla extract and ultrapure water into a stirring tank with a power of 1.7 kW, stir at a temperature of 31°C, a stirring speed of 140 r / min, and a stirring time of 15 min to fully dissolve and obtain a component that improves taste; L4. Add the liquor prepared in L2 into the taste-enhancing component prepared in L3, stir at a temperature of 34°C, a speed of 400 r / min, and a stirring time of 20 min to obtain a complex-flavored liquor.

[0043] In L1, the liquid ratio of highland barley to ultrapure water is 1:8 g / mL.

[0044] In L2, the solid-liquid ratio of the flavor fermentation bacteria agent to the 5% sterile glucose solution is 1:100 g / mL, and the flavor fermentation bacteria agent consists of abnormal Wickham yeast, green Weissella, and lemon-colored Leuconostoc, and the weight ratio is 1.2:0.9:1; the abnormal Wickham yeast was purchased from the China General Microbiological Culture Collection Administration Center with a preservation number of CGMCC2.1402, the green Weissella was purchased from the China General Microbiological Culture Collection Administration Center with a preservation number of CGMCC1.2494, and the lemon-colored Leuconostoc was purchased from the China General Microbiological Culture Collection Administration Center with a preservation number of CGMCC1.2461.

[0045] In L3, the mass fraction of disodium succinate in ultrapure water is 1.2%.

[0046] This embodiment also provides a method for preparing a health wine containing ginkgo extract, which specifically comprises the following steps: Step 1, D-mannitol, sodium benzoate, potassium metabisulfite, and ultrapure water are placed in a stirring tank with a power of 1.6 kW, the stirring temperature is 32° C., the stirring speed is 300 r / min, the stirring time is 18 min, and the mixture is stirred and dissolved to obtain a stabilizing preparation; Step 2: Add the compound flavor liquor into the stabilizing agent prepared in step 1, stir at a temperature of 33°C, a stirring speed of 400 r / min, and a stirring time of 32 min, and mix well to obtain a mixed liquor; Step 3: Place the sustained-release health functional agent in the mixed wine prepared in step 2, put it into an ultrasonic agitator with a power of 2.2 kW, an ultrasonic frequency of 15 kHz, a stirring speed of 20,000 r / min, a stirring temperature of 28°C, and a stirring time of 12 min. After uniform dispersion, mix and soak for 15 days to obtain a health wine containing ginkgo extract.

[0047] In step 1, the mass fraction of D-mannitol in ultrapure water is 3%.

[0048] Example 3: This example provides a health wine containing ginkgo extract and a preparation method thereof. The health wine containing ginkgo extract comprises the following components in parts by weight: 18 parts of sustained-release health functional agent, 120 parts of compound flavor liquor, 1.3 parts of D-mannitol, 1 part of sodium benzoate, and 0.7 part of potassium pyrosulfite.

[0049] The raw materials for preparing the sustained-release health-care functional agent include the following components in parts by weight: 20 parts of ginkgo leaves, 14 parts of ginseng flowers, 11 parts of polygonatum, 10 parts of sea cucumbers, 7 parts of gorgonians, 7.5 parts of Far Eastern sardine meat, 14 parts of propylene glycol alginate, 2.8 parts of ethyl carvacrol, and 3.6 parts of ice structure protein.

[0050] The raw materials for preparing the composite flavor liquor include the following components in parts by weight: 24 parts of highland barley, 19 parts of sorghum, 15 parts of coix seeds, 1.5 parts of flavor fermentation bacteria agent, 1.2 parts of disodium succinate, 0.7 parts of aminoacetic acid, and 1.4 parts of vanilla extract.

[0051] The preparation method of the sustained-release health-care functional agent specifically comprises the following steps: S1. Put ginkgo leaves, ginseng flowers and polygonatum into a 3.3 kW grinder at a grinding temperature of 28°C for 45 min. After grinding, put them into an ultrasonic extractor with a power of 1.6 kW and a 70% ethanol solution at an extraction pressure of 1.5 MPa, an extraction frequency of 25 kHz, an extraction temperature of 45°C and an extraction time of 15 min to obtain a plant extract. S2, putting sea cucumber, gorgonian, and Far Eastern sardine meat into a 2.6 kW dryer at a drying temperature of 50°C for 48 h, and then putting them into a 2.4 kW powder grinder at a powdering temperature of 35°C, a powdering speed of 8000 r / min, and a powdering time of 28 min. After powdering, they are put into an enzymolysis tank with a power of 2.4 kW with protease and ultrapure water at a temperature of 55°C, a hydrolysis time of 6 h, and a hydrolysis speed of 300 r / min, and stirred and enzymolyzed to obtain a health-care enzymolysis product; S3, putting the health enzymatic hydrolysate prepared in S2, propylene glycol alginate and ultrapure water into a constant temperature stirring tank with a power of 2.8 kW, the constant temperature stirring temperature is 35°C, the constant temperature stirring time is 1.2 h, the constant temperature stirring speed is 500 r / min, stirring reaction to form a complex solution; S4, putting ethyl carvacrol, ice structure protein and 70% ethanol solution into a constant temperature stirring tank with a power of 2.8 kW, the constant temperature stirring temperature is 35°C, the constant temperature stirring time is 1.5 h, the constant temperature stirring speed is 150 r / min, stirring and reacting to obtain a coating solution; S5, the complex solution prepared by S3 and the plant extract prepared by S1 were placed in a 1.6 kW stirrer, the stirring temperature was 26°C, the stirring time was 30 min, the stirring speed was 130 r / min, and after sufficient adsorption, they were placed in a 2.8 kW vacuum freeze nano spray dryer, the vacuum degree was -0.05 MPa, the freeze nano spray drying temperature was -40°C, the freeze nano spray drying particle size was 100 nm, and the freeze nano spray drying time was 3 h, to obtain health functional particles; S6. Use a 2.3 kW sprayer to evenly spray the coating solution prepared in S4 onto the surface of the health functional particles prepared in S5 at a temperature of 30°C for 18 min. Leave the mixture at a temperature of 28°C for 2.5 h to obtain a sustained-release health functional agent.

[0052] In S1, the solid-liquid ratio of the ginkgo leaf to the 70% ethanol solution is 1:1.5 g / mL, and in S2, the mass fraction of the protease in ultrapure water is 3%.

[0053] In S3, the mass fraction of propylene glycol alginate in ultrapure water is 2.7%, and in S4, the mass fraction of ethyl carvacrol in 70% ethanol solution is 8.3%.

[0054] The method for preparing the composite flavored liquor specifically comprises the following steps: L1. Put highland barley, sorghum, coix seed and ultrapure water into a boiling pot with a power of 2.3 kW, the boiling temperature is 100°C, the boiling time is 1.8 h, and after boiling, put them into a pulping machine with a power of 2.4 kW, the pulping temperature is 36°C, the pulping time is 25 min, and the pulping speed is 20000 r / min, and perform pulping to obtain grain raw materials; L2, put the flavor fermentation bacteria and 5% sterile glucose solution into a constant temperature shaking incubator with a power of 2.5 kW, the constant temperature shaking culture temperature is 28°C, the constant temperature shaking culture time is 28 h, the constant temperature shaking culture speed is 230 r / min, after the constant temperature shaking culture, put it into a fermentation tank with a power of 11 kW with the grain raw material prepared by L1, the fermentation speed is 330 r / min, the fermentation temperature is 28°C, the fermentation time is 15 d, and after fermentation, filter it with a 0.22 mm sterile filter membrane to obtain wine; L3, put disodium succinate, aminoacetic acid, vanilla extract and ultrapure water into a stirring tank with a power of 1.8 kW, stir at a temperature of 33°C, a stirring speed of 160 r / min, and a stirring time of 15 min to fully dissolve and obtain a component that improves taste; L4. Add the liquor prepared in L2 into the taste-enhancing component prepared in L3, stir at a temperature of 35°C, a speed of 500 r / min, and a stirring time of 20 min to obtain a complex-flavored liquor.

[0055] In L1, the liquid ratio of highland barley to ultrapure water is 1:8 g / mL.

[0056] In L2, the solid-liquid ratio of the flavor fermentation bacteria agent to the 5% sterile glucose solution is 1:100 g / mL, and the flavor fermentation bacteria agent consists of abnormal Wickham yeast, green Weissella, and lemon-colored Leuconostoc, and the weight ratio is 1.2:0.9:1; the abnormal Wickham yeast was purchased from the China General Microbiological Culture Collection Administration Center with a preservation number of CGMCC2.1402, the green Weissella was purchased from the China General Microbiological Culture Collection Administration Center with a preservation number of CGMCC1.2494, and the lemon-colored Leuconostoc was purchased from the China General Microbiological Culture Collection Administration Center with a preservation number of CGMCC1.2461.

[0057] In L3, the mass fraction of disodium succinate in ultrapure water is 1.3%.

[0058] This embodiment also provides a method for preparing a health wine containing ginkgo extract, which specifically comprises the following steps: Step 1, put D-mannitol, sodium benzoate, potassium metabisulfite, and ultrapure water into a stirring tank with a power of 1.8 kW, stir at a temperature of 35° C., a stirring speed of 360 r / min, and a stirring time of 20 min, stir to mix and dissolve, and obtain a stabilizing preparation; Step 2: Add the compound flavor liquor into the stabilizing agent prepared in step 1, stir at a temperature of 33°C, a stirring speed of 500 r / min, and a stirring time of 35 min, and mix well to obtain a mixed liquor; Step 3: Place the sustained-release health functional agent in the mixed wine prepared in step 2, put it into an ultrasonic agitator with a power of 2.5 kW, an ultrasonic frequency of 15 kHz, a stirring speed of 20,000 r / min, a stirring temperature of 30°C, and a stirring time of 15 min. After uniform dispersion, mix and soak for 20 days to obtain a health wine containing ginkgo extract.

[0059] In step 1, the mass fraction of D-mannitol in ultrapure water is 3.4%.

[0060] Comparative Example 1: This comparative example provides a ginkgo health wine and a preparation method thereof, which is different from Example 1 only in that the added sustained-release health functional agent does not contain a complex solution, and the remaining components, component contents, and method steps are the same as those in Example 1.

[0061] Comparative Example 2: This comparative example provides a ginkgo health wine and a preparation method thereof. The only difference from Example 1 is that the added composite flavor wine does not contain a taste-enhancing component, and the remaining components, component contents, and method steps are the same as those in Example 1.

[0062] Experimental Example 1: Health care function measurement test.

[0063] The steps for testing the health function of the health wine containing ginkgo extract prepared in Examples 1-3 of the present invention are as follows: (1) 42 Kunming mice weighing 25 g (purchased from Chengdu Dashuo Animal Co., Ltd.) were selected and randomly divided into 6 groups, with 7 mice in each group. The mice in Example 1-3 groups were fed 3.5 mL of the health wine containing ginkgo extract prepared in Example 1-3 every day for 30 consecutive days, the mice in the comparative example 1-2 groups were fed 3.5 mL of the ginkgo health wine prepared in comparative example 1-2 every day for 30 consecutive days, and the mice in the control group were fed 3.5 mL of the control group health wine (purchased from Guangzhou Miaoxiangcun Wine Co., Ltd.) every day for 30 consecutive days; (2) After 30 days, the mice in Example 1-3, Comparative Example 1-2, and Control Group were killed by cervical dislocation, and 15 mL of venous sterile blood was collected from each Kunming mouse. The blood was coagulated with heparin to prepare plasma. The immunoglobulin IgG assay kit (ELISA, Catalog No.: M1245L96), immunoglobulin IgM assay kit (ELISA, Catalog No.: M1246L96), and immunoglobulin IgA assay kit (ELISA, Catalog No.: M1244L96) were used to measure the levels of immunoglobulins IgG, IgM, and IgA in the plasma of each group of mice using an automatic blood biochemical analyzer. (3) 42 Kunming mice weighing 25 g (purchased from Chengdu Dashuo Animal Co., Ltd.) were selected and randomly divided into 6 groups. The mice were housed in separate cages, which were kept clean and dry at a temperature of 24°C and a humidity of 50%, with free access to food and water. (4) Place the mouse in step (3) on a rolling wheel with a rotation speed of 18 r / min and let the mouse start to pedal the wheel. Record the number of times the mouse falls off the wheel due to muscle fatigue within 20 min, which is recorded as the initial number of wheel falls. (5) On the second day, the mice in Example 1-3 groups were gavaged with 3.5 mL of the health wine containing ginkgo extract prepared in Example 1-3, the mice in Comparative Example 1-2 groups were gavaged with 3.5 mL of the health wine prepared in Comparative Example 1-2, and the mice in the control group were gavaged with 3.5 mL of the health wine of the control group (purchased from Guangzhou Miaoxiangcun Wine Co., Ltd.) 2 hours later. The mice in each group were placed on a rolling wheel with a rotation speed of 18 r / min to start pedaling. The number of times the mice fell off the wheel due to muscle fatigue within 20 minutes was recorded as the number of times the wheel fell off after eating.

[0064] Result analysis: Figure 1 This is a scanning electron microscope image of the internal structure of the health-care functional particles of the present invention. Figure 2 This is a graph showing the results of the immunoglobulin content in mouse plasma described in Experimental Example 1 of the present invention. As shown in the figure, the mice in Example 1-3 groups were gavaged with 3.5 mL of the ginkgo extract health wine prepared in Example 1-3 every day. After continuous consumption for 30 days, the immunoglobulin IgG content in the mice in Example 1-3 groups reached 17.09 g / L, 17.68 g / L, and 17.99 g / L, respectively, the immunoglobulin IgM content reached 2.67 g / L, 2.72 g / L, and 2.76 g / L, respectively, and the immunoglobulin IgA content reached 3.49 g / L, 3.58 g / L, and 3.65 g / L, respectively. The mice in Comparative Example 1-2 groups were gavaged with 3.5 mL of the ginkgo health wine prepared in Comparative Example 1-2 every day. After continuous consumption for 30 days, the immunoglobulin IgG content in the mice in Comparative Example 1-2 groups reached 13.91 g / L, 16.79 g / L, respectively. g / L, the immunoglobulin IgM content reached 1.57 g / L and 2.52 g / L, respectively, and the immunoglobulin IgA content reached 2.63 g / L and 3.14 g / L, respectively. After oral administration, the control group mice consumed the control group health wine every day for 30 consecutive days. The immunoglobulin IgG content of the control group mice reached 8.63 g / L, the immunoglobulin IgM content reached 1.16 g / L, and the immunoglobulin IgA content reached 2.27 g / L. Figure 3This is a result graph of the number of times the mice fell off the wheel described in Experimental Example 1 of the present invention. As shown in the figure, 2 hours after the mice in Example 1-3 groups consumed the health wine containing ginkgo extract prepared in Example 1-3, they started to pedal on the roller with a rotation speed of 18 r / min, and the number of falls within 20 minutes decreased significantly. 2 hours after the mice in the control group consumed the health wine of the control group, they started to pedal on the roller with a rotation speed of 18 r / min, and the difference in the number of falls within 20 minutes was basically small. This shows that the health wine containing ginkgo extract prepared by the present invention has significant health effects, can significantly enhance the body's immunity, and achieve anti-fatigue effects.

[0065] Experimental Example 2: Health care efficacy stability determination test.

[0066] The steps of the health care efficacy stability test of the health wine containing ginkgo extract prepared in Examples 1-3 of the present invention are as follows: (1) After storing the ginkgo extract-containing health wine prepared in Example 1-3, the ginkgo health wine prepared in Comparative Example 1-2, and the health wine of the control group (purchased from Guangzhou Miaoxiangcun Wine Co., Ltd.) for 5 months at a temperature of 15° C. and a humidity of 60%, the ginkgo extract-containing health wine prepared in Example 1-3, the ginkgo health wine prepared in Comparative Example 1-2, and the health wine of the control group were obtained; (2) 42 Kunming mice weighing 25 g (purchased from Chengdu Dashuo Animal Co., Ltd.) were selected and randomly divided into 6 groups, with 7 mice in each group. The mice in Example 1-3 groups were gavaged with 3.5 mL of the stored health wine containing ginkgo extract prepared in Example 1-3 every day for 30 consecutive days, the mice in Comparative Example 1-2 groups were gavaged with 3.5 mL of the stored ginkgo health wine prepared in Comparative Example 1-2 every day for 30 consecutive days, and the mice in the control group were gavaged with 3.5 mL of the stored health wine prepared in the control group every day for 30 consecutive days; (3) After 30 days, the mice in Example 1-3, Comparative Example 1-2, and Control Group were killed by cervical dislocation, and 15 mL of venous sterile blood was collected from each Kunming mouse. The blood was coagulated with heparin to prepare plasma. The immunoglobulin IgG assay kit (ELISA, Catalog No.: M1245L96), immunoglobulin IgM assay kit (ELISA, Catalog No.: M1246L96), and immunoglobulin IgA assay kit (ELISA, Catalog No.: M1244L96) were used to measure the levels of immunoglobulins IgG, IgM, and IgA in the plasma of mice in each group using an automatic blood biochemical analyzer. (4) 42 Kunming mice weighing 25 g (purchased from Chengdu Dashuo Animal Co., Ltd.) were selected and randomly divided into 6 groups. The mice were housed in separate cages, which were kept clean and dry at a temperature of 24°C and a humidity of 50%, with free access to food and water. (5) Place the mouse in step (4) on a rolling wheel with a rotation speed of 18 r / min and let the mouse start to pedal the wheel. Record the number of times the mouse falls off the wheel due to muscle fatigue within 20 min, which is recorded as the number of times the mouse falls off the wheel before administration; (6) On the second day, the mice in Example 1-3 groups were gavaged with 3.5 mL of the stored health wine containing ginkgo extract prepared in Example 1-3, the mice in Comparative Example 1-2 groups were gavaged with 3.5 mL of the stored health wine containing ginkgo extract prepared in Comparative Example 1-2, and the mice in the control group were gavaged with 3.5 mL of the stored health wine of the control group. After 2 hours, the mice in each group were placed on a rolling wheel with a rotation speed of 18 r / min, and the mice started to pedal the wheel. The number of times the mice fell off the wheel due to muscle fatigue within 20 minutes was recorded as the number of times the wheel fell off after storage.

[0067] Result analysis: Figure 4 This is a graph showing the results of the immunoglobulin content in mouse plasma after storage as described in Experimental Example 2 of the present invention. As shown in the figure, the mice in Example 1-3 groups were gavaged with 3.5 mL of the ginkgo extract health wine prepared in Example 1-3 after storage every day. After continuous consumption for 30 days, the immunoglobulin IgG content in the mice in Example 1-3 groups reached 16.07 g / L, 16.61 g / L, and 17.08 g / L, respectively, the immunoglobulin IgM content reached 2.57 g / L, 2.60 g / L, and 2.64 g / L, respectively, and the immunoglobulin IgA content reached 3.40 g / L, 3.46 g / L, and 3.55 g / L, respectively. The mice in Comparative Example 1-2 groups were gavaged with 3.5 mL of the ginkgo health wine prepared in Comparative Example 1-2 after storage every day. After continuous consumption for 30 days, the immunoglobulin IgG content in the mice in Comparative Example 1-2 groups reached 11.74 g / L, 15.84 g / L, respectively. g / L, the immunoglobulin IgM content reached 1.26 g / L and 2.44 g / L, and the immunoglobulin IgA content reached 2.22 g / L and 3.05 g / L, respectively. The control group mice were given the stored health wine every day. After consuming it for 30 consecutive days, the immunoglobulin IgG content in the control group mice reached 4.47 g / L, the immunoglobulin IgM content reached 0.62 g / L, and the immunoglobulin IgA content reached 1.65 g / L. Figure 5This is a result graph of the number of mice falling off the wheel after storage as described in Experimental Example 2 of the present invention. As shown in the figure, 2 hours after the mice in Example 1-3 groups consumed the health-care wine containing ginkgo extract prepared in Example 1-3 after storage, they started to pedal on the roller with a rotation speed of 18 r / min, and the number of falls within 20 minutes still decreased significantly. 2 hours after the mice in the control group consumed the health-care wine of the control group after storage, they started to pedal on the roller with a rotation speed of 18 r / min, and the difference in the number of falls within 20 minutes was reduced before and after, indicating that the health-care wine containing ginkgo extract prepared by the present invention has a stable health-care effect after storage, and the effective components have a long-lasting action time.

[0068] Experimental Example 3: Taste and flavor measurement test.

[0069] The test steps for measuring the taste and flavor of the health wine containing ginkgo extract prepared in Examples 1-3 of the present invention are as follows: (1) The following scoring method was formulated with reference to GB / T33404-2016 standard. The specific scoring criteria are listed in Table 1, and the scoring results are listed in Table 2. In order to better illustrate that the health wine containing ginkgo extract prepared by the method of the present invention is accompanied by a pleasant fragrance, is not spicy, does not irritate the nose, is soft and mellow in the mouth, and has a relatively harmonious fragrance, the health wine containing ginkgo extract prepared in Examples 1-3, the ginkgo health wine prepared in Comparative Examples 1-2, and the health wine of the control group (purchased from Guangzhou Miaoxiangcun Wine Co., Ltd.) were sensory evaluated and recorded.

[0070] Table 1. Sensory scoring standards for health wine

[0071] Table 2. Sensory scoring standards for health wine

[0072] Result analysis: As shown in Table 2, the total scores of the ginkgo extract-containing health wines prepared in Examples 1-3 are higher than those of the ginkgo extract health wines prepared in Comparative Example 2 and the health wines in the control group. This is mainly because the ginkgo extract-containing health wines described in Examples 1-3 are prepared using a flavor fermentation agent composed of abnormal Wickham yeast, green Weissella, and lemon-colored Leuconostoc, which can synthesize a variety of volatile flavor substances when fermenting grain raw materials. The synergistic effect between the microorganisms during the fermentation process makes the types and contents of flavor substances in the wine more abundant, forming a complex and excellent flavor. The taste-enhancing component obtained by mixing disodium succinate, aminoacetic acid, and vanilla extract can make the umami taste of the wine more prominent, prevent the wine from becoming sour, reduce the bitterness and spiciness of the wine itself, make the wine more mellow and sweet, significantly enhance the flavor of the wine, and improve the taste of the wine.

[0073] 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.

[0074] The present invention and its implementation methods are described above, which is not restrictive. The drawings are only one of the implementation methods of the present invention, and the actual application is not limited thereto. In short, if ordinary technicians in the field are inspired by it and design methods and embodiments similar to the technical solution without creativity without departing from the purpose of the invention, they should all fall within the protection scope of the present invention.

Claims

1. A health wine containing ginkgo extract, characterized in that: The ginkgo extract-containing health wine comprises the following components in parts by weight: 14-18 parts of sustained-release health functional agent, 110-120 parts of compound flavor liquor, 1.1-1.3 parts of D-mannitol, 0.8-1 parts of sodium benzoate, 0.4-0.7 parts of potassium pyrosulfite; The raw materials for preparing the sustained-release health-care functional agent include the following components in parts by weight: 15-20 parts of ginkgo leaves, 12-14 parts of ginseng flowers, 8-11 parts of polygonatum, 8-10 parts of sea cucumbers, 4-7 parts of gorgonians, 5.5-7.5 parts of Far Eastern sardine meat, 11-14 parts of propylene glycol alginate, 2.4-2.8 parts of ethyl carvacrol, and 3.2-3.6 parts of ice structure protein; The raw materials for preparing the composite flavor liquor include the following components in parts by weight: 22-24 parts of highland barley, 15-19 parts of sorghum, 13-15 parts of coix seeds, 1.2-1.5 parts of flavor fermentation bacteria agent, 0.8-1.2 parts of disodium succinate, 0.4-0.7 parts of aminoacetic acid, and 1.2-1.4 parts of vanilla extract.

2. The health wine containing ginkgo extract according to claim 1, characterized in that: The preparation method of the sustained-release health-care functional agent specifically comprises the following steps: S1. Ginkgo biloba leaves, ginseng flowers and polygonatum odoratum are crushed and extracted with 70% ethanol solution to obtain plant extracts; S2, drying and grinding sea cucumber, gorgonian and Far Eastern sardine meat into powder, stirring and enzymolyzing with protease and ultrapure water to obtain a health-care enzymolysis product; S3, stirring the health-care enzymatic hydrolysate prepared in S2, propylene glycol alginate and ultrapure water to form a complex solution; S4, stirring ethyl carvacrol, ice structure protein and 70% ethanol solution to react to obtain a coating solution; S5, fully mixing and adsorbing the complex solution prepared in S3 and the plant extract prepared in S1, and then performing vacuum freezing nano spray drying to obtain health functional particles; S6. Spray the coating solution prepared in S4 uniformly on the surface of the health functional particles prepared in S5, and place the mixture at a temperature of 25-28° C. for 2-2.5 h to obtain a sustained-release health functional agent.

3. The health wine containing ginkgo extract according to claim 2, characterized in that: The method for preparing the composite flavored liquor specifically comprises the following steps: L1. Boil highland barley, sorghum, coix seeds and ultrapure water and grind them to obtain grain raw materials; L2, inoculate the flavor fermentation agent into a 5% sterile glucose solution, shake culture, mix with the grain raw material prepared in L1 for fermentation, and filter with a 0.22 mm sterile filter membrane to obtain wine; L3, stirring disodium succinate, aminoacetic acid, vanilla extract, and ultrapure water to fully dissolve to obtain a component that improves taste; L4, add the liquor prepared in L2 into the taste enhancing component prepared in L3, mix well, and obtain a liquor with a complex flavor.

4. The health wine containing ginkgo extract according to claim 3, characterized in that: In L2, the flavor fermentation bacterial agent is composed of abnormal Wickham yeast, green Weissella, and lemon-colored Leuconostoc, and the weight ratio is 1.2:0.9:

1.

5. A method for preparing the health wine containing ginkgo extract according to any one of claims 1 to 4, characterized in that: The specific steps include: Step 1: fully dissolving D-mannitol, sodium benzoate and potassium pyrosulfite in ultrapure water to obtain a stabilizing preparation; Step 2, adding the compound flavor liquor into the stabilizing agent prepared in step 1, and mixing well to obtain a mixed liquor; Step 3: evenly disperse the sustained-release health-care functional agent in the mixed wine prepared in step 2, mix and soak for 10-20 days to obtain a health-care wine containing ginkgo extract.

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