Astragalus-rose wine suitable for women to drink and preparation method of astragalus-rose wine

Abstract

The invention relates to the technical field of drinks, in particular to radix astragali and rose wine suitable for women to drink and a preparation method thereof, and the radix astragali and rose wine is prepared from the following raw materials: a fen-flavor wine base, radix astragali, red roses, Chinese wolfberry fruits, a fermentation additive, a natural sweetening agent and gamma-aminobutyric acid; through careful selection and specific matching of all the components, the prepared radix astragali rose wine has the effects of benefiting qi and nourishing blood, soothing liver-qi stagnation, maintaining beauty and keeping young and the like, can be suitable for women with sallow complexion, weakness, tiredness, irregular menstruation and the like caused by deficiency of qi and blood to drink, and can greatly improve symptoms after being conditioned for a period of time.

Description

Technical Field

[0001] The present invention relates to the technical field of beverages, and particularly to an astragalus rose wine suitable for women to drink and a preparation method thereof. Background Art

[0002] Health care wine is an extension of traditional Chinese medicine culture. Compared with simple decoctions of traditional Chinese medicine, health care wine has the unique advantage of the homology of medicine and food.

[0003] Modern research shows that medicinal liquor can effectively improve the dissolution rate of active ingredients in medicinal materials, enhance the efficacy of drugs, and at the same time has the characteristics of improving taste and guiding drugs to meridian tropism. However, most of the current health care wine products on the market are general-purpose, and there are still significant gaps in special health care wines for women.

[0004] Through market research, it is found that the existing wine products for women mainly have the following problems: First, the formula design mostly follows the traditional health care ideas for men and does not fully combine the physical characteristics unique to women such as qi and blood deficiency and liver qi stagnation; second, the process technology is relatively backward, and the simple soaking method is mostly used, with low conversion rate of active ingredients, poor stability of the wine body, and easy precipitation after long-term drinking; third, the taste is generally too spicy or too medicinal, which is difficult to meet the requirements of modern women for the drinking experience. To sum up, there are relatively many defects, resulting in a weak application market.

[0005] Therefore, it is of great significance to develop an astragalus rose wine suitable for women to drink. Summary of the Invention

[0006] Aiming at the problems existing in the prior art, the present invention provides an astragalus rose wine suitable for women to drink and a preparation method thereof.

[0007] To achieve the above object, the present invention provides the following technical solutions: An astragalus rose wine suitable for women to drink, which is made from the following raw materials in parts by weight: 140 - 160 mL of light-flavor liquor base; 4 - 6 g of astragalus membranaceus; 4 - 6 g of red rose; 4 - 6 g of wolfberry; 1.5 - 3 mg of fermentation additive; 0.8 - 1.2 mg of natural sweetener; 0.1 - 0.2 mg of γ-aminobutyric acid; Among them, the parameters of the light-flavor liquor base are: alcohol content: 42 vol%; Total acid (calculated as acetic acid): 0.4 - 0.6 g / L; Total ester (calculated as ethyl acetate): 1.8 - 2.2 g / L; Ethyl acetate content: ≥1.5 g / L; Solid content: ≤ 0.4 g / L; Methanol content: ≤ 0.6 g / L; Fusel oil content: ≤ 1.5 g / L.

[0008] As a further technical solution, the fermentation additive is prepared by the following steps: a) Raw material pretreatment: Mix Rehmannia glutinosa, Paeonia lactiflora, and Angelica sinensis in a ratio of 3:1:1.5, crush to 60 mesh, mix them together, then add 0.5 wt% cellulase and 0.08 wt% pectinase, and carry out enzymatic hydrolysis treatment at 42 °C in a water bath for 2 hours to obtain an enzymatic hydrolysate; b) Solid-state fermentation: Inoculate Lactobacillus plantarum and Saccharomyces cerevisiae into the enzymatic hydrolysate respectively, and ferment at a temperature of 33 - 35 °C and a humidity of 68 - 75% for 80 hours to obtain a fermentation broth; c) Extraction: Use a 75% ethanol solution by mass fraction at 55 °C to perform ultrasonic-assisted extraction on the fermentation broth 3 times, each time for 45 minutes, combine the extracts to obtain a composite solution; d) Purification treatment: Subject the composite solution to column chromatography on AB-8 macroporous resin, elute with a 45% ethanol solution by mass fraction, finally collect the eluate, and obtain the fermentation additive through freeze-drying.

[0009] As a further technical solution, the inoculation amount of Lactobacillus plantarum is 3 - 4 wt%; The inoculation amount of Saccharomyces cerevisiae is 0.2 - 0.6 wt%.

[0010] As a further technical solution, the natural sweetener is a mixture of galactooligosaccharides and sophora honey; The mass ratio of galactooligosaccharides to sophora honey is 2:1.

[0011] As a further technical solution, the drinking period of the Astragalus membranaceus rose wine is 1 - 2 times a day, and the daily drinking amount does not exceed 150 ml.

[0012] A preparation method of Astragalus membranaceus rose wine suitable for ladies to drink includes the following steps: a) Raw material treatment: Weigh each raw material according to each weight part, then slice Astragalus membranaceus and perform hot air drying, freeze-dry rose petals, perform low-temperature cell wall breaking on wolfberries, and then mix them to obtain a mixed raw material; b) Dynamic extraction: Adopt the countercurrent extraction method, use a 75% ethanol solution by mass fraction as the solvent, carry out cyclic extraction on the above-mentioned mixed raw material at a temperature of 80 °C according to a material-liquid ratio of 1:10 for 3 times, each extraction time is 1.5 hours, and then combine the extracts to obtain an extraction composite solution; c) Component optimization: Add 0.03 wt% superoxide dismutase to the obtained extraction compound liquid above, keep warm and stir at 40 °C for 30 minutes to obtain an optimized product; The rotation speed for keeping warm and stirring is 550 r / min; d) Compound blending: Mix the wine base with the optimized product, and sequentially add fermentation additives, sweeteners and γ-aminobutyric acid; e) Aging treatment: Refrigerate and age at 4 °C for 48 hours, during which pulsed electric field treatment is carried out 3 times. Finally, after filtration, obtain.

[0013] As a further technical solution, after slicing, the astragalus membranaceus is dried by hot air at 60 °C until the moisture content drops to 8-10%; The rose flowers are freeze-dried in vacuum: the pre-freezing temperature is -50 °C and maintained for 2 hours; the sublimation drying temperature is -30 °C, the vacuum degree is 10-15 Pa, the drying time is 24 hours; the analytical drying temperature is 40 °C and the time is 6 hours, and the final moisture content ≤ 5%; Low-temperature cell wall breaking treatment of wolfberry: After freezing with -196 °C liquid nitrogen, perform ultrafine grinding, the grinding rotation speed is 3000 rpm, the treatment time is 10 minutes, the temperature is controlled at 0-5 °C, and the cell wall breaking rate ≥ 95%.

[0014] As a further technical solution, the parameters of the pulsed electric field treatment are: the electric field strength is 20-22 kV / cm, the pulse width is 2 μs, the treatment time for each time is 72 seconds, and the interval for each time is 10 minutes.

[0015] As a further technical solution, the pore size of the filter membrane for filtering the aged wine is 0.22 μm, and the filtration pressure is 0.15 MPa.

[0016] The present invention adopts a Rehmannia glutinosa-Paeonia lactiflora-Angelica sinensis ternary fermentation system, converts macromolecular glycoside substances into aglycone forms with higher biological activity through microbial metabolism, and at the same time adopts co-fermentation with composite strains to greatly improve the conversion rate of active ingredients and obtain a fermentation additive with better effects.

[0017] The present invention introduces a pulsed electric field aging treatment method, which can significantly increase the content of ester substances in the wine body and at the same time helps to retain more flavonoid components.

[0018] Compared with the prior art, the beneficial effects of the present invention are: Through the selection and specific combination of each component, the prepared astragalus rose wine of the present invention has the effects of invigorating qi and nourishing blood, soothing the liver and relieving depression, beautifying the face and nourishing the skin, etc., and can be suitable for ladies with sallow complexion, fatigue and weakness, irregular menstruation, etc. caused by qi and blood deficiency. After a period of conditioning, the symptoms have been greatly improved.

[0019] The present invention exerts a synergistic effect through unique formula compatibility: The monarch drug, Astragalus membranaceus: The authentic Astragalus membranaceus from Inner Mongolia is selected, which has a high polysaccharide content. By replenishing qi and consolidating the exterior, it can improve symptoms such as qi deficiency and fatigue, anorexia, and loose stools. Modern pharmacological research shows that astragaloside can promote the proliferation of hematopoietic stem cells and increase the hemoglobin content.

[0020] The minister drug, rose: The double-petal red rose from Pingyin is used, which has a relatively high anthocyanin content. Its volatile oil components can regulate the function of the hypothalamus-pituitary-ovary axis and improve menstrual disorders.

[0021] The adjuvant drug, wolfberry: The wolfberry from Ningxia has a relatively high polysaccharide content. By regulating the SOD activity, reducing the MDA level, it can enhance the skin's antioxidant capacity.

[0022] The guiding drug, fermentation additive: It is made by the compound fermentation of Rehmannia glutinosa, Paeonia lactiflora, and Angelica sinensis with Lactobacillus plantarum and Saccharomyces cerevisiae. Through the biotransformation of β-glucosidase, the conversion rate of paeoniflorin is increased and the ferulic acid content is increased. This additive can not only promote the dissolution of the effective components of the main drugs, but also enhance the body's absorption and utilization rate of nutrients by regulating the balance of intestinal flora. At the same time, the prepared Astragalus membranaceus and rose wine also has an obvious anti-inflammatory effect. Brief Description of the Drawings

[0023] Figure 1 It is a statistical bar chart of the glossiness of each test group. Detailed Embodiments

[0024] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all of the 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.

[0025] The bottled specifications of the Astragalus membranaceus and rose wine for women to drink in the present invention are 150 mL, 250 mL, and 500 mL; The Lactobacillus plantarum used is Lactobacillus plantarum, and the preservation number is CGMCC No. 14812.

[0026] The Saccharomyces cerevisiae used is Saccharomyces cerevisiae JM-13, and the preservation number is: CCTCC M 2019914.

[0027] The present invention provides an Astragalus membranaceus and rose wine suitable for women to drink, which is made from the following raw materials in parts by weight: 140 - 160 mL of light - aroma type base liquor; in the present invention, the alcohol content of the light - aroma type base liquor is 42 vol%. Calculated by acetic acid, the total acid is 0.4 - 0.6 g / L, specifically it can be 0.4 g / L, 0.5 g / L, 0.6 g / L; calculated by ethyl acetate, the total ester is 1.8 - 2.2 g / L, specifically it can be 1.8 g / L, 1.9 g / L, 2.0 g / L, 2.1 g / L, 2.2 g / L; the content of ethyl acetate ≥ 1.5 g / L; the content of solids ≤ 0.4 g / L; the content of methanol ≤ 0.6 g / L; the content of fusel oil ≤ 1.5 g / L.

[0028] 4 - 6 g of Astragalus membranaceus, specifically it can be 4 g, 5 g, 6 g; in the present invention, the Astragalus membranaceus is preferably produced in Inner Mongolia, which has a relatively high polysaccharide content and can better play the role of replenishing qi and strengthening the superficial resistance.

[0029] 4 - 6 g of red rose, specifically it can be 4 g, 5 g, 6 g; in the present invention, the red rose is preferably the double - petal red rose from Pingyin, which has a strong fragrance and rich anthocyanin content, and has good effects of soothing the liver and relieving depression, and beautifying the skin.

[0030] 4 - 6 g of wolfberry, specifically it can be 4 g, 5 g, 6 g; in the present invention, the wolfberry is preferably Ningxia wolfberry, which is rich in nutrients such as wolfberry polysaccharide and carotenoids, and has a significant effect of nourishing the liver and kidney.

[0031] 1.5 - 3 mg of fermentation additive, specifically it can be 1.5 mg, 2 mg, 2.5 mg, 3 mg; in the present invention, the fermentation additive plays an important role in enhancing the health care efficacy of the wine.

[0032] 0.8 - 1.2 mg of natural sweetener, specifically it can be 0.8 mg, 0.9 mg, 1.0 mg, 1.1 mg, 1.2 mg; in the present invention, the natural sweetener is used to adjust the taste of the wine.

[0033] 0.1 - 0.2 mg of γ - aminobutyric acid, specifically it can be 0.1 mg, 0.12 mg, 0.14 mg, 0.16 mg, 0.18 mg, 0.2 mg; in the present invention, γ - aminobutyric acid helps to soothe the mood.

[0034] The fermentation additive is prepared by the following steps: a) Raw material pretreatment: Mix Rehmannia glutinosa, Paeonia lactiflora, and Angelica sinensis in a ratio of 3:1:1.5. In the present invention, this ratio can give full play to the synergistic effect of the three medicinal materials. Crush them to 60 meshes, then add 0.5 wt% of cellulase and 0.08 wt% of pectinase, and carry out enzymatic hydrolysis treatment at 42 °C in a water bath for 2 hours to obtain an enzymatic hydrolysate; in the present invention, the enzymatic hydrolysis treatment can break the cell wall of the medicinal materials and promote subsequent fermentation.

[0035] b) Solid-state fermentation: Lactobacillus plantarum and Saccharomyces cerevisiae were inoculated into the enzymolysis solution respectively, and fermented for 80 hours at a temperature of 33 - 35 °C and a humidity of 68 - 75% to obtain a fermentation broth. In the present invention, the inoculation amount of Lactobacillus plantarum was 3 - 4 wt%, specifically it could be 3 wt%, 3.2 wt%, 3.4 wt%, 3.6 wt%, 3.8 wt%, 4 wt%; the inoculation amount of Saccharomyces cerevisiae was 0.2 - 0.6 wt%, specifically it could be 0.2 wt%, 0.3 wt%, 0.4 wt%, 0.5 wt%, 0.6 wt%. Such fermentation conditions are beneficial to the growth and metabolism of microorganisms and improve the fermentation effect; Among them, the viable count of Lactobacillus plantarum ≥ 5.2×10 5 cfu / g, and the viable count of Saccharomyces cerevisiae ≥ 5.5×10 5 cfu / g.

[0036] c) Extraction: Using a 75% ethanol solution by mass at 55 °C, ultrasonic-assisted extraction of the fermentation broth was carried out 3 times, 45 minutes each time, and the extraction solutions were combined to obtain a composite solution. In the present invention, ultrasonic-assisted extraction can improve the extraction rate of active ingredients.

[0037] d) Purification treatment: The composite solution was subjected to column chromatography on an AB-8 macroporous resin column, eluted with a 45% ethanol solution by mass, and finally the eluate was collected and freeze-dried to obtain a fermentation additive. In the present invention, this purification treatment can effectively remove impurities and improve the purity of the fermentation additive.

[0038] The natural sweetener is a mixture of galactooligosaccharides and sophora flower honey; in the present invention, the mass ratio of galactooligosaccharides to sophora flower honey is 2:1. The sweetness formulated with this ratio is gentle and natural, and has certain health care functions.

[0039] The present invention also provides a preparation method of the astragalus rose wine according to the above technical solution, including the following steps: a) Raw material treatment: Weigh each raw material according to each weight g, then slice the astragalus and dry it by hot air. In the present invention, after slicing, the astragalus was dried by hot air at 60 °C until the moisture content dropped to 8 - 10%; the rose petals were freeze-dried. The roses were vacuum freeze-dried: the pre-freezing temperature was -50 °C and maintained for 2 hours; the sublimation drying temperature was -30 °C, the vacuum degree was 10 - 15 Pa, and the drying time was 24 hours; the desorption drying temperature was 40 °C and the time was 6 hours, and the final moisture content ≤ 5%; the wolfberries were subjected to low-temperature cell wall breaking treatment. The wolfberries were subjected to low-temperature cell wall breaking treatment: after being frozen with -196 °C liquid nitrogen, they were ultra-finely pulverized, the pulverization speed was 3000 rpm, the treatment time was 10 minutes, the temperature was controlled at 0 - 5 °C, and the cell wall breaking rate ≥ 95%. These treatment methods can retain the active ingredients of the raw materials to the greatest extent, and then they were mixed to obtain a mixed raw material.

[0040] b) Dynamic extraction: The countercurrent extraction method is adopted. Using an ethanol solution with a mass fraction of 75% as the solvent, the above-mentioned mixed raw materials are subjected to cyclic extraction 3 times at a temperature of 80 °C according to a solid-liquid ratio of 1:10. Each extraction time is 1.5 hours. Then, the extraction solutions are combined to obtain an extraction composite solution. In the present invention, the countercurrent extraction method can improve the utilization rate of raw materials and enable the effective components to be fully dissolved.

[0041] c) Component optimization: Add 0.03 wt% superoxide dismutase to the above-mentioned obtained extraction composite solution, and carry out heat preservation and stirring at a temperature of 40 °C for 30 minutes to obtain an optimized product. In the present invention, the heat preservation and stirring speed is 550 r / min. Superoxide dismutase can enhance the antioxidant performance of the wine. The superoxide dismutase is derived from the Institute of Microbiology, Chinese Academy of Sciences, and its specific activity is 2100 U / mg.

[0042] d) Compound blending: Mix the wine base with the optimized product, and sequentially add fermentation additives, sweeteners and γ-aminobutyric acid. In the present invention, the addition sequence and the degree of uniform stirring will affect the quality and taste of the wine.

[0043] e) Aging treatment: Refrigerate and age at 4 °C for 48 hours, and carry out pulsed electric field treatment 3 times during this period. Finally, after filtration, Astragalus rose wine is obtained. In the present invention, the parameters of the pulsed electric field treatment are: electric field strength 20 - 22 kV / cm, pulse width 2 μs, each treatment time 72 seconds, and each interval 10 minutes. The pore size of the filter membrane for filtering the aged wine is 0.22 μm, and the filtration pressure is 0.15 MPa. Aging and pulsed electric field treatment can improve the flavor and quality of the wine, and filtration can remove impurities to make the wine liquid more clarified.

[0044] The drinking cycle of Astragalus rose wine is 1 - 2 times a day, and the daily drinking amount does not exceed 150 ml. In the present invention, such a drinking method can not only ensure the health care effect but also avoid the burden on the body caused by excessive drinking.

[0045] The following are specific examples: Example 1 In this example, 4 g of Astragalus membranaceus produced in Inner Mongolia, 4 g of Rosa rugosa cv. Plena from Pingyin, and 4 g of Lycium barbarum from Ningxia are selected; Preparation of fermentation additives: Mix Rehmannia glutinosa, Paeonia lactiflora, and Angelica sinensis in a ratio of 3:1:1.5, crush them to 60 meshes, add 0.5 wt% cellulase and 0.08 wt% pectinase, and carry out enzymatic hydrolysis at 42 °C in a water bath for 2 hours. Inoculate 3 wt% Lactobacillus plantarum and 0.2 wt% Saccharomyces cerevisiae into the enzymatic hydrolysate, and ferment at a temperature of 33 °C and a humidity of 68% for 80 hours. Use a 75% ethanol solution for ultrasonic-assisted extraction 3 times at 55 °C, 45 minutes each time, and combine the extraction solutions. Subject the composite solution to column chromatography on AB-8 macroporous resin, elute with a 45% ethanol solution, and freeze-dry to obtain 1.5 mg of fermentation additives; The natural sweetener is composed of galactooligosaccharides and sophora honey mixed at a mass ratio of 2:1, and 0.8 mg is weighed; 0.1 mg of γ-aminobutyric acid is weighed; 140 mL of a light-flavor liquor base that meets the parameter requirements such as an alcohol content of 42 vol%, a total acid of 0.4 g / L calculated as acetic acid, and a total ester of 1.8 g / L calculated as ethyl acetate is selected; Raw material treatment: The astragalus slices are dried in hot air at 60 °C until the moisture content drops to 8%. The rose petals are processed according to the vacuum freeze-drying parameters, and the wolfberries are processed according to the low-temperature cell wall-breaking parameters, and then mixed to obtain the mixed raw materials.

[0046] Dynamic extraction: The countercurrent extraction method is adopted. Using an ethanol solution with a mass fraction of 75% as the solvent, the above-mentioned mixed raw materials are circularly extracted 3 times at a material-liquid ratio of 1:10 and a temperature of 80 °C, with each extraction time being 1.5 hours. Then the extraction liquids are combined to obtain the extraction composite liquid; Composition optimization: 0.03 wt% of superoxide dismutase is added to the extraction composite liquid, and it is kept warm and stirred at 40 °C for 30 minutes, with a rotation speed of 550 r / min; Compound blending: The liquor base is mixed with the optimized product, and the fermentation additive, sweetener, and γ-aminobutyric acid are added in sequence; Aging treatment: It is refrigerated and aged at 4 °C for 48 hours. During this period, pulsed electric field treatment is carried out 3 times, with an electric field strength of 20 kV / cm, a pulse width of 2 μs, and each treatment time of 72 seconds, with an interval of 10 minutes between each treatment; finally, it is filtered through a membrane with a pore size of 0.22 μm and a pressure of 0.15 MPa to obtain astragalus rose wine.

[0047] Verified by acute toxicity test, LD50 > 5000 mg / kg, safe and non-toxic.

[0048] Example 2 In this example, 5 g of astragalus produced in Inner Mongolia, 5 g of Pingyin double-petal red roses, and 5 g of Ningxia wolfberries are selected; Preparation of fermentation additive: Rehmannia glutinosa, Paeonia lactiflora, and Angelica sinensis are mixed in a ratio of 3:1:1.5, pulverized to 60 mesh, 0.5 wt% of cellulase and 0.08 wt% of pectinase are added, and enzymolysis is carried out in a water bath at 42 °C for 2 hours; 3.5 wt% of Lactobacillus plantarum and 0.4 wt% of Saccharomyces cerevisiae are inoculated into the enzymolysis solution, and fermentation is carried out at a temperature of 34 °C and a humidity of 72% for 80 hours; ultrasonic-assisted extraction is carried out 3 times at 55 °C with a 75% ethanol solution, each time for 45 minutes, and the extraction liquids are combined; the composite liquid is subjected to column chromatography on an AB-8 macroporous resin column, eluted with a 45% ethanol solution, and freeze-dried to obtain 2 mg of fermentation additive; The natural sweetener is composed of galactooligosaccharides and sophora honey mixed at a mass ratio of 2:1, and 1 mg is weighed; 0.15 mg of γ-aminobutyric acid is weighed; Select 150 mL of light-flavor liquor base that meets the parameter requirements such as alcohol content of 42 vol%, total acid of 0.5 g / L calculated as acetic acid, and total ester of 2.0 g / L calculated as ethyl acetate; Raw material treatment: Cut astragalus membranaceus into slices and dry it in hot air at 60 °C until the moisture content drops to 9%. Treat rose petals according to the vacuum freeze-drying parameters and goji berries according to the low-temperature cell wall-breaking treatment parameters, and then mix them to obtain the mixed raw materials.

[0049] Dynamic extraction: Adopt the countercurrent extraction method, use ethanol solution with a mass fraction of 75% as the solvent, perform cyclic extraction on the above-mentioned mixed raw materials at a temperature of 80 °C for 3 times according to the solid-liquid ratio of 1:10, with each extraction time of 1.5 hours, and then combine the extraction solutions to obtain the extraction composite solution; Component optimization: Add 0.03 wt% superoxide dismutase to the extraction composite solution, keep it warm and stir at 40 °C for 30 minutes, with a rotation speed of 550 r / min; Compound blending: Mix the liquor base with the optimized product, and sequentially add fermentation additives, sweeteners, and γ-aminobutyric acid; Aging treatment: Refrigerate and age at 4 °C for 48 hours. During this period, perform pulsed electric field treatment 3 times, with an electric field strength of 21 kV / cm, a pulse width of 2 μs, and each treatment time of 72 seconds, with an interval of 10 minutes between each treatment; Finally, filter through a membrane with a pore size of 0.22 μm and a pressure of 0.15 MPa to obtain astragalus rose wine.

[0050] Verified by acute toxicity test, LD50 > 5000 mg / kg, safe and non-toxic.

[0051] Example 3 In this example, select 6 g of astragalus membranaceus produced in Inner Mongolia, 6 g of Pingyin double-petal red roses, and 6 g of Ningxia goji berries; Preparation of fermentation additives: Mix rehmannia glutinosa, white peony root, and angelica sinensis in a ratio of 3:1:1.5, crush them to 60 meshes, add 0.5 wt% cellulase and 0.08 wt% pectinase, and enzymatically hydrolyze at 42 °C in a water bath for 2 hours; Inoculate 4 wt% lactobacillus plantarum and 0.6 wt% saccharomyces cerevisiae into the enzymatic hydrolysate, and ferment at a temperature of 35 °C and a humidity of 75% for 80 hours; Use 75% ethanol solution for ultrasonic-assisted extraction 3 times at 55 °C, each time for 45 minutes, and combine the extraction solutions; Subject the composite solution to column chromatography on AB-8 macroporous resin, elute with 45% ethanol solution, and freeze-dry to obtain 3 mg of fermentation additives; The natural sweetener is composed of galactooligosaccharides and sophora japonica honey mixed in a mass ratio of 2:1, and weigh 1.2 mg; Weigh 0.2 mg of γ-aminobutyric acid; Select 160 mL of light-flavor liquor base that meets the parameter requirements such as alcohol content of 42 vol%, total acid of 0.6 g / L calculated as acetic acid, and total ester of 2.2 g / L calculated as ethyl acetate; Raw material treatment: Slice the astragalus membranaceus and dry it in hot air at 60°C until the moisture content drops to 10%. Treat the rose petals according to the vacuum freeze-drying parameters and the wolfberry according to the low-temperature cell wall-breaking treatment parameters, and then mix them to obtain the mixed raw materials.

[0052] Dynamic extraction: Adopt the countercurrent extraction method, use the ethanol solution with a mass fraction of 75% as the solvent, carry out cyclic extraction on the above-mentioned mixed raw materials at a temperature of 80°C for 3 times according to the solid-liquid ratio of 1:10, with the extraction time of 1.5 hours each time, and then combine the extraction solutions to obtain the extraction composite solution; Component optimization: Add 0.03wt% superoxide dismutase to the extraction composite solution, keep it warm and stir at 40°C for 30 minutes, with the rotation speed of 550r / min; Compound blending: Mix the wine base with the optimized product, and sequentially add the fermentation additive, sweetener and γ-aminobutyric acid; Aging treatment: Refrigerate and age at 4°C for 48 hours, during which pulsed electric field treatment is carried out 3 times, with the electric field strength of 22kV / cm, the pulse width of 2μs, the treatment time of 72 seconds each time, and the interval of 10 minutes each time; finally filter through a membrane with a pore size of 0.22μm and a pressure of 0.15MPa to obtain the astragalus rose wine.

[0053] Verified by acute toxicity test, LD50>5000mg / kg, safe and non-toxic.

[0054] Comparative Example 1 Prepare the astragalus rose wine in the same way as in Example 1, except that the fermentation additive is not added.

[0055] Comparative Example 2 Prepare the astragalus rose wine in the same way as in Example 1, except that in the preparation process of the fermentation additive, enzymatic hydrolysis treatment is not carried out.

[0056] Comparative Example 3 Prepare the astragalus rose wine in the same way as in Example 1, except that pulsed electric field treatment is not carried out during the aging treatment.

[0057] Comparative Example 4 Prepare the astragalus rose wine in the same way as in Example 1, except that Lactobacillus plantarum and Saccharomyces cerevisiae are not inoculated into the enzymatic hydrolysate.

[0058] Comparative Example 5 Prepare the astragalus rose wine in the same way as in Example 1, except that Lactobacillus plantarum is not inoculated into the enzymatic hydrolysate.

[0059] Comparative Example 6 Prepare the astragalus rose wine in the same way as in Example 1, except that Saccharomyces cerevisiae is not inoculated into the enzymatic hydrolysate.

[0060] Test: The test subjects were women aged between 26 and 38 years old, who were diagnosed with irregular menstruation, specifically menstrual cycles of less than 21 days or more than 35 days, and less or more menstrual volume, and had not used relevant drugs for treatment in the past three months. The total number of subjects was 140, and they were evenly divided into 7 groups, with 20 subjects in each group; The astragalus rose wine of the embodiment and the comparative example was respectively used, and the drinking cycle was once a day, the daily drinking amount was 100 ml, and the drinking was continued for 3 months. A blank control group was set up, and the group drank an equal amount of purified water.

[0061] Observation indicators Menstrual cycle: Record the menstrual cycle of each subject in detail for the three months before the trial and every month during the trial, accurately calculate the average menstrual cycle, and compare the changes in the menstrual cycle before and after the trial. The normal menstrual cycle is 21-35 days, and count the number of people and the proportion whose menstrual cycle returns to normal; Menstrual volume: Use the menstrual blood loss chart (PBAC) to evaluate the menstrual volume, compare the changes in menstrual volume before and after the test, too much or too little menstrual volume is considered abnormal, and count the number of people and proportion whose menstrual volume returns to normal; Table 1 Number of people with normal menstrual cycle and menstrual volume / person Example 1 18 Example 2 18 Example 3 19 Comparative Example 1 10 Comparative Example 2 15 Comparative Example 3 16 Comparative Example 4 12 Comparative Example 5 13 Comparative Example 6 13 Control group 3 It can be seen from Table 1 that the astragalus rose wine of the present invention has the effect of significantly improving the menstrual cycle and menstrual volume.

[0062] Test subjects: 140 women aged between 25 and 40 were selected. After testing by skin testing instruments, their average skin roughness (Ra) was greater than 5μm (average value was 5.2μm), and they felt their skin was rough and lacked luster (average value was 33.7GU). They were randomly divided into 7 groups, with 20 people in each group.

[0063] The astragalus rose wine of the embodiment and the comparative example was respectively used, and the drinking cycle was once a day, the daily drinking amount was 100 ml, and the drinking was continued for 3 months. A blank control group was set up, and the group drank an equal amount of purified water.

[0064] Observation indicators Skin roughness: After 3 months of the experiment, the skin roughness parameters of the subjects' cheeks were measured using a skin roughness meter, the average roughness (Ra) was measured, and the changes before and after were compared.

[0065] Skin gloss: Use a skin gloss meter to measure the skin gloss on the subject's forehead, record the data before and after the test, and compare the changes.

[0066] Table 2 Average roughness μm Skin gloss GU Example 1 3.1 49.5 Example 2 3.3 49.2 Example 3 3.4 48.9 Comparative Example 1 4.3 41.3 Comparative Example 2 3.7 45.7 Comparative Example 3 3.6 47.0 Comparative Example 4 4.0 42.8 Comparative Example 5 3.8 43.6 Comparative Example 6 3.9 44.0 Control group 4.8 35.2 It can be seen from Table 2 that the skin roughness of the women in the Example group was significantly reduced, and the glossiness was significantly improved.

[0067] Anti-inflammatory test (I)Cell culture In RPMI - 1640 medium, add 10% fetal bovine serum, as well as penicillin at a concentration of 100 U / mL and streptomycin at a concentration of 100 μg / mL. Then place mouse macrophage RAW264.7 into this medium. Place the culture container in an incubator at a temperature of 37°C and a carbon dioxide concentration of 5% for culture, and change the medium regularly during this period. (II)Detect cell viability by MTT method Select RAW264.7 cells in the logarithmic growth phase and inoculate them onto a 96-well plate at a density of 1×10 5 cells / well, and continue to culture for 24 hours. Perform gradient dilution on the Astragalus rose wine of the examples and comparative examples, and add the diluted wine solutions into the 96-well plate respectively, with 3 replicates set for each concentration. In addition, set a blank control group that only adds medium, and an LPS stimulation group that adds lipopolysaccharide (LPS) with a final concentration of 1 μg / mL. After 24 hours of culture, add 20 μL of MTT solution with a concentration of 5 mg / mL to each well, and then culture for another 4 hours. After that, pour out the supernatant in the wells, add 150 μL of dimethyl sulfoxide (DMSO) to each well, and oscillate for 10 minutes to ensure that the crystals are completely dissolved. Finally, use an enzyme-linked immunosorbent assay (ELISA) reader to measure the absorbance (OD value) of each well at a wavelength of 570 nm, and calculate the cell survival rate accordingly. (III)Detect inflammatory factors Inoculate RAW264.7 cells onto a 6-well plate at a density of 5×10 5 cells / well and culture for 24 hours. Add the diluted Astragalus rose wine of the examples and comparative examples into the wells respectively, and at the same time set an LPS stimulation group and a blank control group. After 24 hours of culture, collect the supernatant of the cells. Use an ELISA kit and follow the operation procedure attached to the kit to detect the content of the tumor necrosis factor-α (TNF-α) inflammatory factor in the supernatant. Table 3 Cell survival rate % TNF-α pg / mL Example 1 85.4 211.3 Example 2 86.0 210.5 Example 3 85.5 210.9 Comparative Example 1 70.6 398.3 Comparative Example 2 80.8 293.4 Comparative Example 3 82.1 265.7 Comparative Example 4 74.7 311.6 Comparative Example 5 76.8 346.9 Comparative Example 6 77.2 352.8 LPS stimulation group 61.2 586.9 As can be seen from Table 3, the Astragalus rose wine prepared by the present invention has excellent anti-inflammatory performance.

[0068] The preferred embodiments of the present invention disclosed above are only used to help illustrate the present invention. The preferred embodiments do not describe all the details in detail, nor do they limit the invention to the specific embodiments described. Obviously, many modifications and changes can be made according to the content of this specification.

Claims

1. An Astragalus rose wine suitable for women to drink, characterized in that: Made from the following ingredients: Light aroma wine base 140-160mL; Astragalus 4-6g; Red rose 4-6g; 4-6g wolfberry; Fermentation additives 1.5-3mg; Natural sweetener 0.8-1.2mg; γ-aminobutyric acid 0.1-0.2 mg; Among them, the basic parameters of light-flavor liquor are: alcohol content: 42vol%; Total acid (in terms of acetic acid): 0.4-0.6 g / L; Total ester (in terms of ethyl acetate): 1.8-2.2 g / L; Ethyl acetate content: ≥1.5g / L; Solid content: ≤0.4g / L; Methanol content: ≤0.6g / L; Fusel oil content: ≤1.5g / L.

2. The astragalus rose wine suitable for women according to claim 1, characterized in that: The fermentation additive is prepared by the following steps: a) Raw material pretreatment: Prepared Rehmannia root, white peony root and Chinese angelica root were mixed in a ratio of 3:1:1.5, crushed to 60 mesh, mixed together, and then added with 0.5wt% of cellulase and 0.08wt% of pectinase, and subjected to enzymolysis treatment in a water bath at 42°C for 2 hours to obtain an enzymolysis solution; b) solid-state fermentation: Lactobacillus plantarum and Saccharomyces cerevisiae are inoculated into the enzymatic hydrolysate, respectively, and fermented for 80 hours at a temperature of 33-35° C. and a humidity of 68-75% to obtain a fermentation liquid; c) Extraction: The fermentation broth was subjected to ultrasonic-assisted extraction three times at 55° C. using a 75% ethanol solution, each time for 45 minutes, and the extracts were combined to obtain a composite solution; d) Purification treatment: the composite solution is subjected to AB-8 macroporous resin column chromatography and eluted with 45% by mass ethanol solution, and finally the eluate is collected and freeze-dried to obtain the fermentation additive.

3. The astragalus rose wine suitable for women according to claim 2, characterized in that: The inoculation amount of Lactobacillus plantarum is 3-4wt%; The inoculation amount of brewer's yeast is 0.2-0.6wt%.

4. The Astragalus rose wine suitable for women according to claim 1, characterized in that: The natural sweetener is a mixture of galacto-oligosaccharides and acacia honey; The mass ratio of galacto-oligosaccharide to acacia honey is 2:

1.

5. The astragalus rose wine suitable for women according to claim 1, characterized in that: The drinking cycle of the Astragalus Rose Wine is 1-2 times a day, and the daily drinking amount does not exceed 150 ml.

6. The method for preparing the astragalus rose wine suitable for women according to claim 1, characterized in that: The following steps are involved: a) Raw material processing: weighing each raw material according to each weight portion, then slicing the astragalus root and drying it with hot air, freeze-drying the rose petals, and performing low-temperature wall breaking of wolfberry, and then mixing them to obtain a mixed raw material; b) Dynamic extraction: adopting countercurrent extraction method, using 75% ethanol solution as solvent, the mixed raw materials are subjected to cyclic extraction at 80°C for 3 times at a material-liquid ratio of 1:10, each extraction time is 1.5 hours, and then the extracts are combined to obtain an extraction composite solution; c) Component optimization: 0.03 wt% superoxide dismutase was added to the above-obtained complex solution, and the mixture was kept warm and stirred at 40° C. for 30 minutes to obtain an optimized product; The speed of heat preservation and stirring is 550r / min; d) Compound blending: mixing the wine base with the optimized product, and then adding fermentation additives, sweeteners and γ-aminobutyric acid in sequence; e) Aging treatment: refrigerate and age at 4°C for 48 hours, during which time the mixture is treated with a pulse electric field for three times. Finally, the mixture is filtered to obtain the product.

7. The method for preparing the astragalus rose wine suitable for women according to claim 4, characterized in that: The sliced ​​astragalus is dried with hot air at 60°C until the moisture content is reduced to 8-10%; Roses are vacuum-freeze dried: pre-freezing temperature -50°C, maintained for 2 hours; sublimation drying temperature -30°C, vacuum degree 10-15Pa, drying time 24 hours; analytical drying temperature 40°C, time 6 hours, final moisture ≤5%; Low-temperature wall-breaking treatment of wolfberry: freezing with liquid nitrogen at -196℃ and then ultra-fine grinding, grinding speed of 3000rpm, processing time of 10 minutes, temperature controlled at 0-5℃, wall-breaking rate ≥95%.

8. The method for preparing the astragalus rose wine suitable for women according to claim 4, characterized in that: The pulse electric field treatment parameters are: electric field intensity 20-22 kV / cm, pulse width 2 μs, each treatment time 72 seconds, each interval 10 minutes.

9. The method for preparing the astragalus rose wine suitable for women according to claim 4, characterized in that: The aged wine is filtered through a filter membrane with a pore size of 0.22 μm and a filtration pressure of 0.15 MPa.

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