Health care morinda citrifolia wine and preparation method thereof

Abstract

The invention relates to the field of health care wine, and discloses life cultivation and health care morinda citrifolia wine and a preparation method thereof.The life cultivation and health care morinda citrifolia wine is prepared from, by weight, morinda citrifolia mixed liquor and white spirit with a certain mass fraction; the morinda citrifolia mixed liquid comprises the following components in parts by weight: 10-20 parts of morinda citrifolia primary pulp, 20-30 parts of dried longan, 20-30 parts of red dates, 15-25 parts of Chinese wolfberry fruits, 15-20 parts of haw slices, 5-10 parts of licorice slices, 10-15 parts of radix astragali, 5-10 parts of radix angelicae sinensis, 10-15 parts of rhizoma atractylodis macrocephalae, 5-10 parts of pericarpium citri reticulatae and 20-30 parts of xylitol; the xylitol is used for replacing rock candy or honey added in existing morinda citrifolia fruit wine to adjust the sweetness, the xylitol has the sweetness similar to that of cane sugar but does not bring extra calorie burden, the overall sweetness of the health-preserving health-care morinda citrifolia fruit wine can be better adjusted, meanwhile, the xylitol can promote intestinal tract movement and improve intestinal tract problems, and the health-preserving health-care morinda citrifolia fruit wine is suitable for being used as a health-preserving health-care morinda citrifolia fruit wine. And the xylitol is also beneficial to inhibiting the growth of oral bacteria, so that the health of the oral cavity is benefited.

Description

Technical Field

[0001] The present invention relates to the field of health care wines, and in particular to a health care Morinda citrifolia wine and its preparation method. Background Art

[0002] Today, in the pursuit of a healthy lifestyle, health care wines, as a kind of drink that combines traditional brewing techniques with modern health concepts, are increasingly favored by consumers. Such wines not only focus on the mellow and unique taste, but also emphasize their inherent health care functions. Aiming to provide nourishing and health-preserving effects for consumers through the incorporation of natural plant ingredients, the noni fruit, also known as Morinda citrifolia, belongs to the genus Morinda of the Rubiaceae family and is a plant fruit widely distributed in tropical and subtropical regions. It has received extensive attention due to its rich nutritional components and wide medicinal value. According to the standards of the Hainan Provincial Drug Administration, the noni fruit pulp is rich in various active ingredients such as polysaccharides, flavonoids, vitamin C, β-sitosterol, etc., and has significant pharmacological effects, and is widely used in health care wines;

[0003] Since the noni fruit itself is bitter and cool in nature, in order to improve the palatability and balance the flavor of the existing noni fruit wines, rock sugar or honey is often added. The main components of rock sugar and honey are sucrose, glucose, and fructose. These sugars often have relatively high calories, and excessive intake will lead to calorie surplus. Moreover, the high-sugar nature of rock sugar and honey will mask the unique flavors of the noni fruit and other medicinal materials, thereby affecting the overall taste balance of the noni fruit wine. To solve the above problems, a health care Morinda citrifolia wine and its preparation method are now proposed.

[0004] The above information disclosed in this background art is only used to increase the understanding of the background art of the present invention. Therefore, it may include prior art that is not known to those of ordinary skill in the art. Summary of the Invention

[0005] To solve the above problems, the present invention provides a health care Morinda citrifolia wine and its preparation method.

[0006] The health care Morinda citrifolia wine and its preparation method provided by the present invention adopt the following technical solutions:

[0007] The health care Morinda citrifolia wine, calculated by weight, includes the following components: a noni fruit mixed liquid and a certain weight portion of white wine;

[0008] The noni fruit mixed liquid, calculated by weight, includes the following components: 10 - 20 parts of noni fruit pulp, 20 - 30 parts of dried longan, 20 - 30 parts of red dates, 15 - 25 parts of wolfberries, 15 - 20 parts of hawthorn slices, 5 - 10 parts of licorice slices, 10 - 15 parts of astragalus membranaceus, 5 - 10 parts of angelica sinensis, 10 - 15 parts of atractylodes macrocephala, 5 - 10 parts of tangerine peel, and 20 - 30 parts of xylitol.

[0009] Preferably, the preparation method of the noni fruit puree comprises the following steps: a. Prepare fresh noni fruits, wash and slice them;

[0010] b. Juice extraction and primary filtration: Put the sliced noni fruits in step a into a juicer to extract juice and conduct primary filtration to obtain a primary filtrate;

[0011] c. Fermentation: Put the primary filtrate in step b into a constant-temperature fermentation tank, add yeast, stir evenly, ferment for 7 - 14 days, stir once a day, and after fermentation is completed, conduct filtration again to obtain fermented noni fruit pulp;

[0012] d. Vacuum concentration: Concentrate the fermented filtrate under a vacuum state to obtain noni fruit puree;

[0013] e. Sterilization and preservation: Sterilize the noni fruit puree in step d by pasteurization and preserve it in cans at a low temperature.

[0014] Preferably, the fresh noni fruits are selected as mature but not overripe fruits with the color turning from green to white and the texture becoming soft. The picked noni fruits are quickly transferred to a precooling chamber or a cold storage, with the temperature controlled between 0 - 4°C, and the slice thickness is 0.2 - 0.6 cm.

[0015] Preferably, the yeast is any one of red wine yeast and special fruit yeast. The volume ratio of the primary filtrate to the yeast is 0.5% - 1%, and the fermentation temperature is 20 - 25°C.

[0016] Preferably, the vacuum degree of the vacuum concentration is -0.05 - -0.1 MPa, and the temperature is 40 - 50°C.

[0017] Preferably, for the sterilization treatment, the noni fruit puree is heated to 70 - 75°C, maintained for 15 - 20 minutes, and then cooled to room temperature.

[0018] The preparation method of the health - care morinda citrifolia wine is applicable to the above - mentioned health - care morinda citrifolia wine and comprises the following operation steps: S1. Weigh the raw materials in the specified weight portions;

[0019] S2. Wash the raw materials and put them into bottles: Wash the dried longan, red dates, wolfberries, hawthorn slices, licorice slices, astragalus membranaceus, angelica sinensis, atractylodes macrocephala, and tangerine peel with clean water respectively and put them into bottles;

[0020] S3. Primary soaking: Pour 1 L of white wine into the bottle to cover the raw materials in the bottle, add noni fruit puree, and stir evenly;

[0021] S4. Flavoring: Add xylitol to the bottle and stir until it dissolves;

[0022] S5. Sealed fermentation: Seal the bottling container, ferment at a temperature of 10 - 15°C for 60 - 90 days, and shake regularly to obtain the primary brew.

[0023] S6. Filtration and aging: Filter to remove residues, and let it stand for 30 - 45 days for aging.

[0024] S7. Secondary filtration and storage: Fine - filter the aged product in S6 to obtain the health - care Morinda citrifolia wine, and then fill it into a clean container and seal it for storage.

[0025] Preferably, the shaking frequency in S5 is as follows: within 0 - 14 days, shake once a day for 30 seconds each time, and the shaking method is horizontal rotation;

[0026] within 15 - 60 days, shake 1 - 2 times a week for 1 minute each time, and the shaking method is up - and - down inversion;

[0027] within 61 - 90 days, shake once every two weeks for 1 minute each time, and the shaking method is a combination of horizontal rotation and up - and - down inversion.

[0028] Preferably, the horizontal rotation method is to place the bottling container horizontally and complete 7 - 10 full 360 - degree rotations in one direction;

[0029] The up - and - down inversion method is to invert the bottling container 90 degrees up and down 10 - 15 times.

[0030] In summary, the present invention has the following beneficial technical effects:

[0031] 1. The present invention uses xylitol to replace the rock sugar or honey added in the existing Morinda citrifolia wine to adjust the sweetness. Compared with the related technology, xylitol has a sweetness similar to sucrose but does not bring an additional calorie burden. It can better adjust the overall sweetness of the health - care Morinda citrifolia wine. At the same time, xylitol can promote intestinal peristalsis, improve intestinal problems, and also help inhibit the growth of oral bacteria, thus being beneficial to oral health.

[0032] 2. By scientifically proportioning a variety of traditional Chinese medicines and Morinda citrifolia raw pulp, the synergistic effect of multiple health - care functions is achieved. Compared with the related technology, it not only enhances the antioxidant capacity of the Morinda citrifolia wine but also plays a certain role in tonifying the liver and kidney and regulating qi and blood, making the suitable drinking population wider.

[0033] 3. The present invention ensures that the active ingredients in the medicinal materials can be fully dissolved in the white wine by specifying the shaking frequency and method during fermentation. Compared with the related technology, regular shaking helps prevent the components in the medicinal materials from precipitating to the bottom, maintaining the clarity and stability of the primary brew, and thus being beneficial to improving the efficacy and taste of the final product.

[0034] 4. The present invention adopts vacuum concentration technology and conducts concentration under the conditions of a vacuum degree of -0.05 to -0.1 MPa and a temperature of 40 - 50°C. Compared with related technologies, the low-temperature vacuum concentration method can maximize the retention of heat-sensitive components such as vitamin C and flavonoid compounds in noni fruits, thereby ensuring that its antioxidant capacity is not affected. BRIEF DESCRIPTION OF THE DRAWINGS

[0035] Figure 1 is a flowchart of the preparation method of the health-care Morinda citrifolia wine of the present invention;

[0036] Figure 2 is a flowchart of the preparation method of noni fruit puree in the health-care Morinda citrifolia wine of the present invention. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0037] The present invention will be further described below in conjunction with the embodiments.

[0038] In the specific implementation process:

[0039] The health-care Morinda citrifolia wine, by weight, includes the following components: a noni fruit mixture and a certain weight portion of white liquor;

[0040] The noni fruit mixture, by weight, includes the following components: 10 - 20 parts of noni fruit puree, 20 - 30 parts of dried longan, 20 - 30 parts of red dates, 15 - 25 parts of wolfberries, 15 - 20 parts of hawthorn slices, 5 - 10 parts of licorice slices, 10 - 15 parts of astragalus membranaceus, 5 - 10 parts of angelica sinensis, 10 - 15 parts of atractylodes macrocephala, 5 - 10 parts of tangerine peel, 20 - 30 parts of xylitol;

[0041] The preparation method of the noni fruit puree includes the following steps: a. Prepare ripe but not overripe fruits with a color changing from green to white and a soft texture. Transfer the picked noni fruits quickly to a precooling chamber or a cold storage, control the temperature between 0 - 4°C, slice, and the slice thickness is 0.2 - 0.6 cm;

[0042] b. Juice extraction and primary filtration. Put the noni fruit slices in step a into a juicer for juicing and conduct primary filtration to obtain a primary filtrate;

[0043] c. Fermentation. Put the primary filtrate in step b into a constant-temperature fermentation tank, add yeast, which can be any one of red wine yeast and special fruit yeast. The volume ratio of the primary filtrate to the yeast is 0.5% - 1%. The fermentation temperature is 20 - 25°C, stir evenly, ferment for 7 - 14 days, stir once a day. After fermentation is completed, filter again to obtain fermented noni fruit pulp;

[0044] d. Vacuum concentration. Concentrate the fermented filtrate under vacuum conditions with a vacuum degree of -0.05 to -0.1 MPa and a temperature of 40 - 50°C to obtain noni fruit puree;

[0045] e. Sterilization and preservation: Sterilize the Noni fruit puree in step d by pasteurization. Heat the Noni fruit puree to 70 - 75 °C, hold for 15 - 20 minutes, cool to room temperature, and then canned and stored at low temperature.

[0046] It should be noted that the combined action of Noni fruit puree, wolfberries, and astragalus membranaceus is beneficial to enhancing the body's immune function. Wolfberries are rich in polysaccharides and various trace elements, while astragalus membranaceus can enhance the activity of immune cells. The combination of the two can better enhance the body's resistance.

[0047] Hawthorn slices and dried tangerine peel help promote digestion and can relieve symptoms of indigestion and loss of appetite. Hawthorn slices are rich in organic acids and enzyme substances, which can promote gastric juice secretion; dried tangerine peel helps regulate gastrointestinal motility. The combination of the two can better act on the digestive system.

[0048] The herbs angelica sinensis and atractylodes macrocephala help regulate qi and blood and enhance physical strength, especially suitable for women and anemic people. Angelica sinensis has the effects of promoting blood circulation to remove blood stasis and nourishing blood, while atractylodes macrocephala helps strengthen the spleen and replenish qi. The combination of the two can better nourish the liver and kidneys and regulate qi and blood.

[0049] The herbs licorice root and Chinese date have the effects of moistening the lungs and relieving cough and alleviating fatigue. Licorice root contains components such as glycyrrhizic acid, which has anti - inflammatory and analgesic effects; Chinese date is rich in various vitamins and minerals, which helps enhance physical fitness. The combination of the two can better clear heat and detoxify.

[0050] The components of Noni fruit puree and dried longan help scavenge free radicals and delay the aging process. Dried longan is rich in various antioxidant substances, such as flavonoids and polyphenols. Combined with components such as vitamin C and flavonoids in Noni fruit puree, it can better play an antioxidant role.

[0051] Example 1

[0052] The health - care Morinda citrifolia wine, by weight, includes the following components: 1 L of white wine, 10 parts of Noni fruit puree, 20 parts of dried longan, 20 parts of Chinese date, 15 parts of wolfberry, 15 parts of hawthorn slice, 5 parts of licorice root slice, 10 parts of astragalus membranaceus, 5 parts of angelica sinensis, 10 parts of atractylodes macrocephala, 5 parts of dried tangerine peel, 20 parts of xylitol.

[0053] The preparation method of the health - care Morinda citrifolia wine includes the following operating steps:

[0054] S1. Weigh the raw materials in the stated weight portions.

[0055] S2. Wash the raw materials and put them into bottles. Rinse the dried longan, Chinese date, wolfberry, hawthorn slice, licorice root slice, astragalus membranaceus, angelica sinensis, atractylodes macrocephala, and dried tangerine peel with clean water respectively, and then put them into bottles.

[0056] S3. Initial soaking: Pour 1 L of white liquor into the bottle to cover the raw materials in the bottle. Add the original Noni fruit pulp and stir well.

[0057] S4. Flavoring: Add xylitol to the bottle and stir until dissolved.

[0058] S5. Sealed fermentation: Seal the bottling container. The fermentation temperature is 10 - 15 °C, and the fermentation time is 60 - 90 days. Shake regularly to obtain the primary brew.

[0059] It should be noted that the shaking frequency is as follows: from 0 - 14 days, shake once a day for 30 seconds each time, and the shaking method is horizontal rotation;

[0060] from 15 - 60 days, shake 1 - 2 times a week for 1 minute each time, and the shaking method is up - down inversion;

[0061] from 61 - 90 days, shake once every two weeks for 1 minute each time, and the shaking method is a combination of horizontal rotation and up - down inversion;

[0062] It should be further noted that the horizontal rotation method is to place the bottling container horizontally and complete 7 - 10 times of 360 - degree rotations in one direction;

[0063] The up - down inversion method is to invert the bottling container 90 degrees up and down 10 - 15 times;

[0064] S6. Filtration and aging: Filter to remove residues and let it stand for 30 - 45 days for aging.

[0065] S7. Secondary filtration and storage: Fine - filter the aged product in S6 to obtain the health - care Morinda citrifolia wine, and pack it into a clean container and seal it for storage.

[0066] Example 2

[0067] Follow the same preparation method as in Example 1. The differences from Example 1 are as follows:

[0068] The health - care Morinda citrifolia wine, by weight, includes the following components: 1 L of white liquor, 15 parts of original Noni fruit pulp, 25 parts of dried longan, 25 parts of red dates, 20 parts of wolfberries, 18 parts of hawthorn slices, 8 parts of licorice slices, 13 parts of astragalus, 8 parts of angelica, 13 parts of atractylodes macrocephala, 8 parts of tangerine peel, and 25 parts of xylitol;

[0069] Example 3

[0070] Follow the same preparation method as in Example 1. The differences from Example 1 are as follows:

[0071] Health care Morinda citrifolia wine, by weight, includes the following components: 1 L of white liquor, 20 parts of Morinda citrifolia fruit puree, 30 parts of dried longan, 30 parts of red dates, 25 parts of wolfberries, 20 parts of hawthorn slices, 10 parts of licorice slices, 15 parts of astragalus membranaceus, 10 parts of angelica sinensis, 15 parts of atractylodes macrocephala, 10 parts of tangerine peel, 30 parts of xylitol;

[0072] Comparative Example 1

[0073] What is different from the components in Example 1 is:

[0074] Health care Morinda citrifolia wine, by weight, includes the following components: 1 L of white liquor, 10 parts of Morinda citrifolia fruit puree, 20 parts of dried longan, 20 parts of red dates, 15 parts of wolfberries, 15 parts of hawthorn slices, 5 parts of licorice slices, 10 parts of astragalus membranaceus, 5 parts of angelica sinensis, 10 parts of atractylodes macrocephala, 5 parts of tangerine peel, 20 parts of rock sugar;

[0075] Comparative Example 2

[0076] What is different from the components in Example 1 is:

[0077] Health care Morinda citrifolia wine, by weight, includes the following components: 1 L of white liquor, 10 parts of Morinda citrifolia fruit puree, 20 parts of dried longan, 20 parts of red dates, 15 parts of wolfberries, 15 parts of hawthorn slices, 5 parts of licorice slices, 10 parts of astragalus membranaceus, 5 parts of angelica sinensis, 10 parts of atractylodes macrocephala, 5 parts of tangerine peel, 20 parts of honey;

[0078] Comparative Example 3

[0079] What is different from the components in Example 1 is:

[0080] Health care Morinda citrifolia wine, by weight, includes the following components: 1 L of white liquor, 20 parts of Morinda citrifolia fruit puree, 30 parts of dried longan, 30 parts of red dates, 25 parts of wolfberries, 20 parts of hawthorn slices, 10 parts of licorice slices, 15 parts of astragalus membranaceus, 10 parts of angelica sinensis, 15 parts of atractylodes macrocephala, 10 parts of tangerine peel;

[0081] Comparative Example 4

[0082] The components are the same as those in Example 1, but what is different from the preparation method of Morinda citrifolia puree in Example 1 is:

[0083] The preparation method of Morinda citrifolia puree includes the following steps: a. Prepare mature but not overripe fruits with the color turning from green to white and the texture becoming soft. Transfer the picked Morinda citrifolia fruits to a precooling chamber or a cold storage immediately, control the temperature between 0 - 4 °C, slice them, and the slice thickness is 0.2 - 0.6 cm;

[0084] b. Juice extraction and primary filtration. Put the Morinda citrifolia slices in step a into a juicer to extract juice and conduct primary filtration to obtain a primary filtrate;

[0085] c. Fermentation: Put the preliminary filtrate in b into a constant-temperature fermentation tank, add yeast, which can be any one of red wine yeast and special fruit yeast. The volume ratio of the preliminary filtrate to the yeast is 0.5%-1%. The fermentation temperature is 20-25°C. Stir evenly and ferment for 7-14 days, stirring once a day. After fermentation is completed, filter again to obtain fermented noni fruit pulp;

[0086] d. Concentration: Concentrate the fermented filtrate at a temperature of 60-70°C to obtain noni fruit puree;

[0087] e. Sterilization and preservation: Sterilize the noni fruit puree in d by pasteurization. Heat the noni fruit puree to 70-75°C and keep it for 15-20 minutes. Cool it to room temperature and store it in cans at low temperature;

[0088] Comparative Example 5

[0089] It has the same components as Example 1, but the difference from the preparation method of Example 1 is: The preparation method of the health care morinda wine includes the following operation steps:

[0090] S1. Weigh the raw materials in the stated weight portions;

[0091] S2. Wash and bottle the raw materials: Wash the dried longan, red dates, wolfberries, hawthorn slices, licorice slices, astragalus, angelica, atractylodes macrocephala, and tangerine peel with clean water respectively and bottle them;

[0092] S3. Preliminary soaking: Pour 1L of white wine into the bottle to submerge the raw materials in the bottle, add noni fruit puree, and stir evenly;

[0093] S4. Flavoring: Add xylitol to the bottle and stir until dissolved;

[0094] S5. Sealed fermentation: Seal the bottling container, ferment at a temperature of 10-15°C for 60-90 days, and let it stand to obtain the primary brew;

[0095] S6. Filtration and aging: Filter to remove the residue and let it stand for 30-45 days for aging;

[0096] S7. Secondary filtration and preservation: Fine-filter the aged product in S6 to obtain the health care morinda wine, fill it into a clean container and seal it for preservation;

[0097] Experiment 1

[0098] Experimental comparison items: Intestinal flora diversity (analyzed by high-throughput sequencing), short-chain fatty acid (SCFAs) concentration (acetic acid, propionic acid, butyric acid), defecation frequency, and stool consistency score; Oral bacterial count (Streptococcus mutans and Lactobacillus), change in tooth surface pH value, dental caries incidence (evaluated by regular dental examinations);

[0099] The experimental formulations selected were Example 1, Comparative Examples 1 to 3;

[0100] Experimental steps: Preparation of experimental samples: Health-care Morinda citrifolia wine was prepared according to the formulations of each group.

[0101] Recruitment of volunteers: Healthy adults aged between 25 and 40 were selected and divided into four groups, with 30 people in each group.

[0102] Intervention measures: Each group of volunteers drank 200 ml of the designated health-care Morinda citrifolia wine every day for 8 weeks.

[0103] Data collection: Fecal samples were collected every two weeks for analysis of intestinal flora diversity and short-chain fatty acid concentration.

[0104] Record the defecation frequency and stool character score.

[0105] Oral examinations were conducted every four weeks to record changes in the pH value on the tooth surface, the incidence of dental caries, and the oral bacteria count;

[0106] Experimental data

[0107]

[0108] Data analysis and summary: The intestinal flora diversity index of Example 1 was 7.5, significantly higher than that of Comparative Examples 1 to 3, indicating that xylitol helps to maintain the balance of intestinal flora and promote the proliferation of beneficial bacteria;

[0109] The SCFAs concentration of Example 1 was 120 μmol / g, higher than that of Comparative Examples 1 to 3. SCFAs are important markers of intestinal health, and the increase in their concentration indicates that xylitol promotes the metabolic activities of beneficial bacteria in the intestine;

[0110] The defecation frequency of Example 1 was 1.8 times per day, and the stool character score was 7.0, better than that of Comparative Examples 1 to 3, indicating that xylitol helps to promote intestinal peristalsis and improve constipation;

[0111] The oral bacteria count of Example 1 was 1.0e+05 CFU / mL, significantly lower than that of Comparative Examples 1 to 3, especially the number of Streptococcus mutans decreased significantly, indicating that xylitol has the effect of inhibiting cariogenic bacteria;

[0112] The pH value on the tooth surface of Example 1 was 6.5, higher than that of Comparative Examples 1 to 3. A higher pH value helps to reduce the risk of tooth demineralization and protect dental health;

[0113] The incidence of dental caries in Example 1 was 5%, much lower than that of Comparative Examples 1 to 3, further proving the effectiveness of xylitol in preventing dental caries.

[0114] Experiment 2

[0115] Experimental comparison items: Total flavonoid content (mg / 100g), polyphenol content (mg GAE / 100g), antioxidant activity (TEAC, mmol / L)

[0116] Experimental data

[0117]

[0118] Data analysis and summary: In the formulations of Examples 1 to 3, the total flavonoid content ranges from 25 to 27 mg / 100g, which is significantly higher than that of Comparative Examples 1 to 5. This shows that by using the preparation method of the present invention and regulating the sweetness with xylitol, the bioactive components in the raw materials can be effectively retained or even increased; in the formulations of Examples 1 to 3, the polyphenol content ranges from 146 to 150 mg GAE / 100g, which is significantly higher than that of Comparative Examples 1 to 5, indicating that the preparation method of the present invention helps to protect polyphenolic compounds from being damaged; in the formulations of Examples 1 to 3, the antioxidant activity (TEAC value) reaches 3.5 - 3.7 mmol / L. Compared with Comparative Examples 1 to 5, it shows that the formulations and preparation methods of Examples 1 to 3 have strong antioxidant ability;

[0119] Among them, in Comparative Example 1 and Comparative Example 2, rock sugar and honey were used to adjust the flavor respectively, and their total flavonoid and polyphenol contents were 15 - 16 mg / 100g and 70 - 72 mg GAE / 100g respectively, and the antioxidant activity was only 2.0 - 2.1 mmol / L, because the high - sugar environment is not conducive to the stability and extraction efficiency of bioactive components;

[0120] In Comparative Example 3, rock sugar, honey, and xylitol were not used to adjust the flavor. However, due to the lack of the synergistic effect of xylitol, its total flavonoid content was 20 mg / 100g, polyphenol content was 130 mg GAE / 100g, and antioxidant activity was 2.5 mmol / L, indicating that xylitol not only helps to control calories but also plays a role in promoting the retention or generation of bioactive components;

[0121] In Comparative Example 4, high - temperature concentration was used, and a large amount of nutrients were lost during the high - temperature concentration process. The total flavonoid content was 22 mg / 100g, polyphenol content was 120 mg GAE / 100g, and antioxidant activity was 2.8 mmol / L, indicating that low - temperature vacuum concentration is more conducive to maintaining the non - loss of nutrients;

[0122] In Comparative Example 5, static fermentation was used, which affected the extraction efficiency of nutrients. The total flavonoid content was 24 mg / 100g, polyphenol content was 140 mg GAE / 100g, and antioxidant activity was 3.0 mmol / L, indicating that regular shaking during fermentation can ensure the uniform distribution of components in the fermentation broth, thereby improving the extraction efficiency.

[0123] Experiment Three

[0124] Experimental comparison item: pH value change during fermentation

[0125] Experimental data

[0126] Group pH value before fermentation pH value after fermentation Example 1 4.5 4.0 Example 2 4.6 4.1 Example 3 4.7 4.2 Comparative Example 1 4.5 3.5 Comparative Example 2 4.6 3.6 Comparative Example 3 4.7 4.0 Comparative Example 4 4.5 3.8 Comparative Example 5 4.6 3.9

[0127] Data analysis and summary: The pH value change range before and after fermentation in Examples 1 to 3 is relatively small, and the pH value after fermentation remains between 4.0 and 4.2, indicating that the fermentation conditions in the preparation method of the present invention can effectively control the change of pH value and maintain it within a relatively stable range. At the same time, by regularly shaking, using xylitol instead of honey and rock sugar, and adopting low-temperature vacuum concentration method, it helps to reduce the pH value fluctuation during fermentation, thereby improving the quality and taste of the final product;

[0128] The pH values after fermentation in Comparative Example 1 and Comparative Example 2 are 3.5 and 3.6 respectively, which are significantly lower than those in Examples 1 to 3. This is because the uneven distribution of components in the fermentation broth caused by the lack of regular shaking affects the accumulation of microbial metabolites, thereby leading to a decrease in pH value;

[0129] Although Comparative Example 3 did not use rock sugar, honey, or xylitol to adjust the flavor, due to the lack of the synergistic effect of xylitol, the pH value after fermentation was 4.0, slightly lower than that in Examples 1 to 3, indicating that xylitol can help stabilize the pH value by adjusting the ion balance in the fermentation environment;

[0130] The pH value after fermentation in Comparative Example 4 is 3.8, indicating that the high-temperature concentration process will destroy the activity of microbial metabolites or enzymes, resulting in a significant decrease in pH value. High-temperature treatment will cause the excessive accumulation of organic acids in the fermentation broth, thereby causing the pH value to decrease;

[0131] The pH value after fermentation in Comparative Example 5 is 3.9, indicating that the lack of regular shaking affects the stability of the pH value. Similar to Comparative Examples 1 and 2, the lack of proper shaking will lead to the uneven distribution of components in the fermentation broth, affecting the accumulation of microbial metabolites, and thus resulting in a decrease in pH value;

[0132] Experiment Four

[0133] Experimental comparison items: aroma score (full score 10 points), taste score (full score 10 points), calorie content (kcal / 100g)

[0134] Experimental data

[0135]

[0136] Data analysis and summary: In Examples 1 to 3, xylitol was used instead of rock sugar or honey in the formulation, significantly reducing the calorie content of the product. The calorie content of Examples 1 to 3 ranges from 45 kcal / 100 g to 47 kcal / 100 g, which is much lower than the products in Comparative Examples 1 to 5.

[0137] In Comparative Examples 1 and 2, due to the use of rock sugar or honey, the calorie content was 120 kcal / 100 g and 130 kcal / 100 g respectively. This not only increased the calories of the product but also might cause fluctuations in blood sugar levels.

[0138] In Comparative Example 3, rock sugar or honey was not used, but due to formulation differences, the calorie content was still slightly higher than that of Examples 1 to 3, reaching 110 kcal / 100 g, indicating that xylitol played a significant role in controlling calories and other ingredients could not fully replace its effect.

[0139] In Comparative Examples 4 and 5, due to different processing methods, the calorie content decreased, being 100 kcal / 100 g and 105 kcal / 100 g respectively. However, the calorie values were still higher than those of Examples 1 to 3, further demonstrating the role of xylitol in reducing calories.

[0140] The aroma scores of the formulations in Examples 1 to 3 were between 8.3 and 8.5, and the taste scores were between 8.7 and 8.9, indicating that regular shaking during fermentation, using xylitol instead of rock sugar or honey, and adopting low-temperature vacuum concentration were helpful in improving the aroma and taste quality of the product.

[0141] Finally, several points should be noted: First, in the description of the present invention, it should be noted that unless otherwise specified and defined, the terms "installation", "connection", and "linkage" should be understood in a broad sense. It can be a mechanical connection or an electrical connection, or it can be the communication inside two components. It can be directly connected. "Upper", "lower", "left", "right", etc. are only used to represent relative position relationships. When the absolute position of the object being described changes, the relative position relationship may change.

[0142] Second: In the attached drawings of the disclosed embodiments of the present invention, only the structures related to the disclosed embodiments are involved. Other structures can refer to the general design. Without conflict, the same embodiment and different embodiments of the present invention can be combined with each other.

[0143] Finally: The above are only the preferred embodiments of the present invention and are not used to limit the present invention. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

[0144] The above are all preferred embodiments of the present invention, and the protection scope of the present invention is not limited thereby. Therefore, all equivalent changes made according to the structure, shape and principle of the present invention shall be covered within the protection scope of the present invention.

Claims

1. Health-care Morinda Citrifolia wine, characterized in that: The composition comprises the following components by weight: a noni fruit mixture and a certain weight of liquor; The noni fruit mixture comprises the following components by weight: 10-20 parts of noni fruit puree, 20-30 parts of dried longan, 20-30 parts of red dates, 15-25 parts of wolfberry, 15-20 parts of hawthorn slices, 5-10 parts of licorice slices, 10-15 parts of astragalus, 5-10 parts of angelica, 10-15 parts of atractylodes, 5-10 parts of tangerine peel, and 20-30 parts of xylitol.

2. A method for preparing a health-preserving Morinda Citrifolia wine, which is applicable to the health-preserving Morinda Citrifolia wine described in claim 1, characterized in that: The method comprises the following steps: S1, weighing the raw materials in the weight portions; S2, washing and bottling the raw materials, washing dried longan, red dates, wolfberry, hawthorn slices, licorice slices, astragalus, angelica, atractylodes, and tangerine peel with clean water and bottling them; S3, preliminary soaking, pour 1L of liquor into the bottle, cover the raw materials in the bottle, add noni fruit puree, and stir evenly; S4, seasoning, add xylitol to the bottle and stir until dissolved; S5, sealed fermentation, the bottling container is sealed, the fermentation temperature is 10-15°C, the fermentation time is 60-90 days, and the fermentation is shaken regularly to obtain the initial brew; S6, filtering and aging, filtering to remove residue, and letting stand for 30-45 days for aging; S7, secondary filtration and storage, finely filter the aged wine in S6 to obtain health-preserving Morinda officinalis wine, put it into a clean container and seal it for storage.

3. The method for preparing the health-care Morinda Citrifolia wine according to claim 2, characterized in that: The shaking frequency in S5 is: 0-14d, shaking once a day, each time lasting 30s, and the shaking method is horizontal rotation; 15-60 days, shake 1-2 times a week, each time for 1 minute, shaking in an upside-down manner; 61-90 days, shake once every two weeks, each time lasting 1 minute, using a combination of horizontal rotation and upside-down shaking.

4. The method for preparing the health-care Morinda Citrifolia wine according to claim 3, characterized in that: The horizontal rotation method is to place the bottling container horizontally and complete 7-10 360-degree rotations in one direction; The upside-down method is to turn the bottling container upside down by 90 degrees 10-15 times.

5. The method for preparing the health-care Morinda Citrifolia wine according to claim 2, characterized in that: The method for preparing the noni fruit puree comprises the following steps: a. preparing fresh noni fruit, washing and slicing; b. Juicing and preliminary filtering: putting the noni fruit slices in step a into a juicer to squeeze the juice, and preliminary filtering to obtain a preliminary filtrate; c, fermentation, the preliminary filtrate in b is placed in a constant temperature fermentation tank, yeast is added, stirred evenly, and fermented for 7-14d, stirred once a day, and fermented to completion, filtered again to obtain fermented Noni pulp; d. vacuum concentration, concentrating the fermentation filtrate under vacuum to obtain noni fruit puree; e. Sterilization and storage: sterilize the noni fruit puree in d by pasteurization and store it in cans at low temperature.

6. The method for preparing the health-care Morinda Citrifolia wine according to claim 5, characterized in that: The fresh noni fruit is selected to be ripe but not overripe, with a color changing from green to white and a texture becoming soft. The picked noni fruit is quickly transferred to a precooling room or a cold storage, the temperature is controlled between 0-4° C., and the slice thickness is 0.2-0.6 cm.

7. The method for preparing the health-care Morinda Citrifolia wine according to claim 5, characterized in that: The yeast is any one of red wine yeast and special fruit yeast, the volume ratio of the preliminary filtrate to the yeast is 0.5%-1%, and the fermentation temperature is 20-25°C.

8. The method for preparing the health-care Morinda Citrifolia wine according to claim 5, characterized in that: The vacuum degree of the vacuum concentration is -0.05--0.1MPa, and the temperature is 40-50°C.

9. The method for preparing the health-care Morinda Citrifolia wine according to claim 5, characterized in that: The sterilization treatment heats the Noni fruit puree to 70-75° C., maintains the temperature for 15-20 minutes, and cools the puree to room temperature.

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