Wine with function of assisting in reducing blood sugar and preparation method thereof

Abstract

The invention discloses wine with a function of assisting in reducing blood sugar and a preparation method of the wine, and relates to the technical field of preparation of health-care wine. The wine is prepared from 25 parts of folium mori, 25 parts of dried bitter gourd, 10 parts of radix astragali and 10 parts of dried exocarpium benincasae, and the preparation method comprises the following steps: adding the component raw materials into deuterium-depleted water, carrying out heat preservation extraction at 85 DEG C for 24 hours, and filtering to obtain an extract 1; extracting filter residues obtained by filtering in 68-72% vol of raw wine at normal temperature, and filtering to obtain extract liquor 2; and mixing the filtrate 1 and the filtrate 2 to reduce the alcoholic strength to 45% vol, thereby obtaining the finished wine. Through verification, the obtained finished wine has an auxiliary hypoglycemic effect, enriches wine products, and has an application prospect in the field of health-care wine.

Description

Technical Field

[0001] The present invention relates to the technical field of health wine preparation, and particularly relates to a wine with the function of assisting in reducing blood sugar and a production method thereof. Background Art

[0002] Patients with hyperglycemia or diabetes have a large population and have become one of the main health problems of mankind. The main characteristic of such patients is that the blood sugar concentration is too high, and hyperglycemia is an important cause of diabetic complications. Therefore, controlling the blood sugar concentration is very important for preventing and treating such diseases.

[0003] Health wines with health preservation effects are favored by consumers. Health wines prepared from different proportions of medicinal and edible materials have various different health care effects and have health preservation effects when taken for a long time. Based on this, it is of great significance to provide a wine with the function of reducing blood sugar. Summary of the Invention

[0004] The purpose of the present invention is to provide a wine with the function of assisting in reducing blood sugar and a production method thereof, which has a significant effect on reducing blood sugar.

[0005] To achieve the above purpose, the present invention provides a wine with the function of assisting in reducing blood sugar. Calculated by weight, the wine comprises the following component raw materials: 25 parts of mulberry leaves, 25 parts of dried balsam pears, 10 parts of astragalus membranaceus, and 10 parts of dried wax gourd peels, wherein the mulberry leaves include 10 parts of spring mulberry leaves and 15 parts of frosted mulberry leaves.

[0006] Preferably, the above-mentioned wine with the function of assisting in reducing blood sugar further comprises low-deuterium water and base wine with an alcohol content of 68-72% vol, wherein the deuterium content of the low-deuterium water ≤ 100 ppm.

[0007] Preferably, in the above-mentioned wine with the function of assisting in reducing blood sugar, the ratio of the component raw materials to the base wine is 1 g: 10 mL.

[0008] The wine provided by the present invention has the efficacy of assisting in reducing blood sugar and can be applied to assisting in reducing blood sugar.

[0009] The present invention also provides a production method of a wine with the function of assisting in reducing blood sugar, comprising the following steps: S1. Low-deuterium water extraction: Take 25 parts of mulberry leaves, 25 parts of dried balsam pears, 10 parts of astragalus membranaceus, and 10 parts of dried wax gourd peels as component raw materials, add them to low-deuterium water for heat preservation extraction, and filter to obtain extraction liquid 1 and filter residue, wherein the deuterium content of the low-deuterium water ≤ 100 ppm; S2. Base wine extraction: Extract the filter residue obtained by filtering in S1 in base wine with an alcohol content of 68-72% vol at room temperature, and filter to obtain extraction liquid 2; S3. Adjusting the alcohol content: Mix extraction liquid 1 and extraction liquid 2, and adjust the alcohol content to 45% vol to obtain the finished wine.

[0010] Preferably, in S1 of the above production method, the ratio of the component raw materials to the low-deuterium water is 1 g: 5 mL; the heat preservation extraction is carried out at 85 °C for 24 h.

[0011] Preferably, in S2 of the above production method, the ratio of the component raw materials to the original wine is 1 g: 10 mL; the normal temperature extraction herein refers to extraction at 18-25 °C for 24 h.

[0012] The present invention also provides a production method of a wine with the function of assisting in reducing blood sugar, which comprises the following steps: S1. Low-deuterium water extraction: Take 25 parts of mulberry leaves, 25 parts of dried balsam pears, 10 parts of astragalus membranaceus, and 10 parts of dried wax gourd peel as component raw materials, add them to low-deuterium water for heat preservation extraction, and filter to obtain extraction liquid 1; S2. Original wine extraction: Carry out normal temperature extraction on the filter residue obtained by filtration in S1 in the original wine with a volume fraction of 68-72% vol, and filter to obtain extraction liquid 2; S3. Adjust the alcohol content: Mix the above filtrate 1 and filtrate 2 to adjust the alcohol content to 45% vol.

[0013] Preferably, in S1 of the above wine preparation method, the ratio of the component raw materials to the low-deuterium water is 1 g: 5 mL; and heat preservation extraction is carried out at 85 °C for 24 h.

[0014] Preferably, in S2 of the above wine preparation method, the filter residue obtained by filtration in S1 is subjected to normal temperature extraction for 24 h in the original wine with a volume fraction of 68-72% vol, and the ratio of the component raw materials to the original wine is 1 g (converted to dry matter): 10 mL.

[0015] The wine prepared by the preparation method provided by the present invention has the effect of assisting in reducing blood sugar, can be drunk by diabetic patients and people with high blood sugar for a long time, and has a positive effect.

[0016] The present invention has the following advantages: The present invention provides a health-preserving wine with the function of reducing blood sugar and its preparation method. The prepared wine can be used as a health food for daily drinking, can not only meet the requirements of business drinking, but also enrich the wine products, and has a good blood sugar reducing effect. Description of the Drawings

[0017] Figure 1 It is the determination result of the blood sugar reducing effect of the finished wine in the present invention. Detailed Embodiments

[0018] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Apparently, the described embodiments are only a part of the embodiments of the present invention, rather than all embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention.

[0019] Note: The experimental methods in the following embodiments are all conventional methods unless otherwise specified, and are carried out according to the techniques or conditions described in the literature in this field or according to the product specifications. The materials, reagents, etc. used in the following embodiments can be obtained from commercial channels unless otherwise specified.

[0020] Example 1 Preparation method of health wine with auxiliary hypoglycemic function Raw materials and formula: 650 mL (original wine) of Luzhou-flavor liquor with an alcohol content of 68-72% vol, 350 mL of low-deuterium water (deuterium content ≤ 100 ppm), 25 g of mulberry leaves (including 10 g of spring mulberry leaves and 15 g of frosted mulberry leaves), 25 g of dried bitter gourd, 10 g of astragalus membranaceus, and 10 g of dried wax gourd peel.

[0021] According to the "Evaluation Method for Auxiliary Hypoglycemic Function" (Scheme 1), the glucose tolerance test of hyperglycemic model animals was carried out for evaluation. The experimental results show that: (1) The experimental results began to show positive when the formula was at 1 / 3 of the above dosage, and the increase in dosage was linearly related to the effect. When the above dosage was reached, the increase in effect slowed down. When the dosage reached 1.5 times the above dosage, the effect no longer increased.

[0022] (2) On the basis of single-factor experiments, the best dosage ratio was screened through orthogonal experiments, and the most suitable ratio of the above dosage ratio was selected by considering various factors such as the color and taste of the product.

[0023] I. A preparation method of health wine with auxiliary hypoglycemic function is as follows: 1. Low-deuterium water extraction: Take 25 g of mulberry leaves (including 10 g of spring mulberry leaves and 15 g of frosted mulberry leaves), 25 g of dried bitter gourd, 10 g of astragalus membranaceus, and 10 g of dried wax gourd peel, add them to 350 mL of low-deuterium water (deuterium content ≤ 100 ppm), keep warm at 85 °C for extraction for 24 h, filter, and collect the extraction solution 1 for standby; among them, after 70 g of the initial raw materials are extracted with low-deuterium water, the weight after weighing in terms of dry matter is about 65 g, and the filter residue after extraction is collected.

[0024] 2. Original wine extraction: Extract the above-mentioned filter residue obtained by filtration in 650 mL of original wine with an alcohol content of 68-72% vol at room temperature for 24 h, filter and discard the residue, and obtain the extraction solution 2 for standby; 3. Adjust the alcohol content: Mix the extraction solution 1 and the extraction solution 2, and adjust the alcohol content to 45% vol to obtain the finished wine.

[0025] Trained sensory assessors conducted descriptive analysis on the prepared finished wine samples to evaluate the changes in smell and flavor, and found that the wine was light yellow in color, maintained its inherent wine body characteristics, was slightly bitter, and had a unique herbal fragrance.

[0026] The content of total flavonoids, a characteristic component in the finished wine, was measured and found to be ≥ 0.75 g / 1000 mL.

[0027] At the same time, ordinary water was used to replace the deuterium-depleted water in the above production method to prepare the control group wine. Compared with the extraction rate of ordinary water, the extraction rate of dry extract and total flavonoids by deuterium-depleted water (experimental group) increased by 30%.

[0028] 2. Functional Verification The evaluation was conducted according to the “Evaluation Method for Auxiliary Blood Glucose-lowering Function” (Scheme 1 and Scheme 2); Evaluation with deuterium-depleted water extract (to verify the efficacy of inherent ingredients) showed significant differences between the experimental group and the control group (ordinary water without the above ingredients), proving that the deuterium-depleted water extract has a significant effect in assisting in lowering blood sugar. At the same time, other methods of wine preparation were carried out, including ordinary water extraction (ordinary water was used instead of low-deuterium water in the above method, and other steps were exactly the same, i.e., the control group), simple water dissolution (only the low-deuterium water extract was used to reduce the alcohol content of the original wine, and no original wine extraction was performed), and simple alcohol dissolution (the above raw materials were directly extracted with original wine, and then the alcohol content was reduced with low-deuterium water). Experimental evaluation was carried out respectively, and the results showed that the blood sugar lowering effect of the wines prepared by the three methods was much lower than that of the wines prepared by the process of the present invention, indicating that the wines prepared by the preparation process provided by the present invention have significant superiority in lowering blood sugar.

[0029] 3. Zebrafish-assisted hypoglycemic testing The detection principle is: zebrafish and humans have certain similarities in sugar metabolism. When zebrafish are given a high-sugar environment, the blood sugar regulation mechanism in their bodies will face challenges. A large amount of sugar intake will exceed the normal glucose uptake and utilization capacity of zebrafish. Under normal circumstances, cells take up glucose through insulin-mediated signaling pathways and use it for energy production or convert it into glycogen storage. However, under high-sugar conditions, excessive glucose will lead to increased insulin secretion, but long-term high-sugar stimulation may reduce insulin sensitivity, that is, the cell's response to insulin is weakened, resulting in reduced glucose uptake. In addition, a high-sugar environment may also cause damage to pancreatic cells, affect the synthesis and secretion of insulin, impair the ability to regulate blood sugar, and continuously increase blood sugar levels, eventually forming a hyperglycemia model.

[0030] Meanwhile, dimethoate was selected as a positive drug for verification.

[0031] Wild AB strain 3-month-old zebrafish were selected and divided into four groups: blank control group, model control group, positive control group and sample treatment group, with 30 fish in each group. The blank control group did not receive any treatment, the model control group established a high-sugar environment, the positive control group added metformin while establishing a high-sugar environment, and the sample treatment group added the finished wine to be tested while establishing a high-sugar environment. After a period of culture, the four groups of zebrafish were crushed and centrifuged to obtain the supernatant, blood sugar was measured, and the data analysis results of the four groups were compared.

[0032] SPSS26 software was used for analysis, GraphPad Prism8 was used for drawing, and data statistics were expressed as mean ± standard deviation. SPSS software was used to test the normal distribution of experimental results. If the data conformed to the normal distribution, the T parameter test or analysis of variance (ANOVA) was used for significance. If it did not conform to the normal distribution, non-parametric tests were used (results P Value < 0.05 indicates statistically significant difference). The judgment basis is that on the basis of the test meeting the validity, the blood glucose value of the model control group is significantly increased compared with the blank control group (P < 0.05), which means that the modeling is successful. Compared with the model control group, the blood glucose value of the sample treatment group is significantly reduced (P < 0.05), indicating that the sample has the effect of assisting in lowering blood glucose.

[0033] The results of preliminary experiments showed that there was no significant difference between the 1% concentration sample group and the blank control group, so 1% concentration is the maximum safe concentration.

[0034] After the test, the blood sugar value of the finished wine is obtained. Figure 1 As shown, * is P<0.05, ** is P<0.01, *** is P<0.001, and the more *, the smaller the P value, the more significant the difference. The quantitative results are shown in Table 1 below. The blood glucose value of zebrafish in the blank control group is 1.1±0.1, the model control group is 8.8±0.1, the positive control group is 5.9±0.1, and the sample treatment group is 5.2±0.2. It can be seen that the wine prepared by the present invention can significantly reduce the blood glucose value relative to the model group, and can be used to assist in lowering blood glucose.

[0035] Table 1 Determination of hypoglycemic effect of finished wine At the same time, the present invention also conducts the following experimental verification, including: 1. A comparative test of glucose tolerance in a hyperglycemic animal model was conducted using normal water and deuterium-depleted water. The results showed that deuterium-depleted water was positive, while normal water was negative, indicating that deuterium-depleted water itself has the effect of assisting in lowering blood sugar.

[0036] 2. The characteristic components of ordinary water and deuterium-depleted water extracts were tested, and the results showed that the content of characteristic components in the deuterium-depleted water extract increased by 29.5%.

[0037] 3. When the low-deuterium water is used for heat-preserving extraction for 24 h and the marker components no longer increase, the extraction is changed to be carried out with the original wine. The results show that the marker components can still increase by 11%, indicating that the extraction with low-deuterium water plus the extraction with the original wine can maximize the dissolution rate of the active ingredients.

[0038] 4. After directly reducing the alcohol degree of the original wine to 45% vol with low-deuterium water and carrying out normal-temperature extraction on the above materials, the results show that the extraction rate is only 71% of the total extraction rate of the extraction with low-deuterium water plus the extraction with the original wine. Moreover, heat-preserving extraction will cause a large amount of evaporation loss of alcohol. Therefore, the extraction with low-deuterium water plus the extraction with the original wine is the best extraction method.

[0039] 5. After the finished wine is evaporated at 85 °C until the alcohol content is ≤ 5% vol, the glucose tolerance evaluation of the hyperglycemic animal model is carried out (this evaluation is carried out to prevent the damage of alcohol to the efficacy components). The results show that it has the same efficacy as the low-deuterium water extract, indicating that the efficacy components are not affected in the solution containing alcohol.

[0040] Although the content of the present invention has been introduced in detail through the above preferred embodiments, it should be recognized that the above description should not be considered as a limitation of the present invention. After those skilled in the art read the above content, various modifications and substitutions of the present invention will be obvious. Therefore, the protection scope of the present invention should be defined by the appended claims.

Claims

1. A wine having the function of assisting in lowering blood sugar, characterized in that: Calculated by weight, the wine contains the following raw materials: 25 parts of mulberry leaves, 25 parts of dried bitter melon, 10 parts of astragalus, and 10 parts of dried wax gourd peel, among which the mulberry leaves contain 10 parts of spring mulberry leaves and 15 parts of frost mulberry leaves.

2. The wine having the function of assisting in lowering blood sugar according to claim 1, characterized in that: The wine also contains deuterium-depleted water and 68-72%vol of original wine, wherein the deuterium content of the deuterium-depleted water is ≦100ppm.

3. The wine having the function of assisting in lowering blood sugar according to claim 2, characterized in that: The ratio of the component raw materials to the original wine is 1g:10mL.

4. A method for making wine as claimed in claim 2, characterized in that: The following steps are involved: S1, deuterium-depleted water extraction: take 25 parts of mulberry leaves, 25 parts of dried bitter melon, 10 parts of astragalus, and 10 parts of dried wax gourd peel, add them into the deuterium-depleted water for heat preservation extraction, and filter to obtain extract 1 and filter residue; S2, extraction of original wine: extract the filter residue obtained in S1 in 68-72%vol original wine at room temperature, and filter to obtain extract 2; S3. Adjusting the alcohol content: Mixing the extract 1 and the extract 2, and adjusting the alcohol content to 45% vol.

5. The manufacturing method according to claim 4, characterized in that: In the S1, the ratio of the component raw materials to the deuterium-depleted water is 1 g: 5 mL; and the heat preservation extraction is heat preservation extraction at 85° C. for 24 hours.

6. The method according to claim 4, characterized in that: In S2, the ratio of the component raw materials to the original wine is 1g:10mL; the room temperature extraction refers to extraction at 18-25°C for 24h.

7. Use of the wine as described in any one of claims 1 to 3 in assisting blood sugar reduction.

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