Cordyceps polysaccharide fermented wine as well as preparation method and application thereof

Abstract

The invention provides cordyceps polysaccharide fermented wine as well as a preparation method and application thereof. Belongs to the technical field of compound wine. The functional fermented wine is prepared by adding a single functional component, namely the cordyceps polysaccharide, interference of other components in cordyceps is avoided, the cordyceps polysaccharide is dissolved in the base wine prepared by adopting a specific method, the cordyceps polysaccharide can be better fused, the sweet taste of the cordyceps polysaccharide is reserved, and the taste of the cordyceps polysaccharide is improved. The damage of various additives to the nutrition of the cordyceps polysaccharide and the taste of the wine is avoided, so that the effect of the cordyceps polysaccharide is maximized. Meanwhile, a wine product is endowed with stronger immune efficacy, higher stability and safety, the flavor of the wine is improved, the wine product is more mellow and fragrant, and the market competitiveness of the product is improved.

Description

Technical Field

[0001] The present invention relates to the technical field of blended wines, and more specifically, to a cordyceps polysaccharide fermented wine, a preparation method thereof, and an application thereof. Background Art

[0002] With the continuous progress and all-round development of society, the public's pursuit of health has shown an increasingly refined and high-end trend. In response to people's urgent need to strengthen their immune ability, in-depth exploration has been carried out in the field of product development. Using modern biotechnology, a series of bioactive ingredients such as active polysaccharides, egg yolk immunoglobulin, spirulina extract, royal jelly, superoxide dismutase (SOD), allicin, tea polyphenols, and saponins are scientifically and reasonably incorporated into the product preparation process. This innovative measure aims to develop functional products with significantly enhanced immune efficacy to meet the public's higher-level needs for a healthy life. Polysaccharide is one of the most common added ingredients in current functional products. Among them, cordyceps polysaccharide in Cordyceps militaris is one of the most abundant and important bioactive substances in cordyceps and has a wide range of pharmacological effects.

[0003] At the current stage, in the process of formulating functional alcoholic beverages, there are two methods: generally, functional wines are prepared by directly immersing medicinal plants or animal materials in the wine body. Although the immersion method can effectively promote the precipitation of various functional active ingredients, some harmful ingredients that pose potential threats to the human body will inevitably be leached out during this process. In addition, the direct immersion method results in a complex variety of functional ingredients in the wine, which is difficult to precisely control, and may thus pose a certain risk to human health. On the other hand, regarding the application of polysaccharide functional ingredients, they are mostly inclined to be used in combination with other traditional Chinese medicines. Although this can enhance the overall effect to a certain extent, it also increases the complexity of the ingredients. For some people, they may need to drink with caution due to adverse reactions to some ingredients in the mixed medicinal materials. More importantly, the efficacy of polysaccharide ingredients in a complex system is often difficult to be fully exerted, limiting the realization of their maximum benefits. Therefore, exploring a more scientific and reasonable formulation method to optimize the composition and efficacy performance of functional alcoholic beverages has become an important research direction at present.

[0004] Therefore, how to discover a cordyceps polysaccharide fermented wine with simple functional ingredients and maximized efficacy is a technical problem that needs to be urgently solved by those skilled in the art. Summary of the Invention

[0005] In view of this, the present invention provides a cordyceps polysaccharide fermented wine, its preparation method and application. Using sorghum and broomcorn millet as raw materials, wheat bran as auxiliary material, and the fermented wine prepared by adding Daqu fermentation as the base wine. This base wine is a light-flavor wine with low contents of wine acids and lipids and low alcohol concentration, which can better blend with cordyceps polysaccharide, retain its sweetness, and avoid the destruction of the nutrition of cordyceps polysaccharide and the taste of the wine by various additives, thus maximizing the efficacy of cordyceps polysaccharide.

[0006] In order to achieve the above object, the present invention adopts the following technical scheme:

[0007] A preparation method of cordyceps polysaccharide fermented wine, comprising the following steps:

[0008] (1) Pretreatment of raw materials: After weighing the raw materials, auxiliary materials and Daqu in proportion, wash the raw materials with clear water and set aside;

[0009] (2) Soaking and steaming: Soak the washed raw materials, mix them evenly, and steam them under steam to obtain steamed material 1; Steam the auxiliary materials in step (1) under steam to obtain steamed material 2;

[0010] (3) Saccharification and fermentation: Mix steamed material 1 and steamed material 2 to obtain a mixed steamed material, cool it to 25 - 30 °C, mix in the Daqu in step (1), saccharify for 24 h, add water and ferment for 25 - 30 d to obtain a fermentation broth;

[0011] (4) Distillation: Add fermented grains to the fermentation broth and carry out distillation. When the temperature is 50 °C, remove 10 - 15 ml of the head of the wine, filter to remove impurities to obtain the base wine;

[0012] (5) Extraction of cordyceps militaris polysaccharide: Decoct cordyceps militaris with water, filter, take the filtrate, add absolute ethanol to a final concentration of 65 - 75 V%, stand still, separate the solid and liquid, and the obtained precipitate is cordyceps militaris polysaccharide;

[0013] (6) Preparation of cordyceps polysaccharide fermented wine: Add cordyceps militaris polysaccharide to the base wine obtained in step (4), mix evenly to prepare cordyceps polysaccharide fermented wine.

[0014] Preferably, step (3) may further include re-steaming the mixed steamed material for 10 min.

[0015] Preferably, the raw materials in step (1) are composed of sorghum and broomcorn millet according to a weight ratio of 2.5 - 4:1; the auxiliary material is wheat bran, and the addition amount is 15 - 25% of the total weight of the raw materials; the addition amount of the Daqu is 15 - 30% of the total weight of the raw materials.

[0016] Preferably, the soaking process of the raw materials in step (2) is as follows: Place the sorghum in water at 75 - 80°C and soak it for 22 - 24 hours while keeping warm; soak the broomcorn millet in boiling water for 10 - 20 minutes, and after the temperature of the rice drops to 35 - 45°C, soak it for 2 - 4 hours while keeping warm; the steaming time of the raw materials is: steam for 30 minutes after the steam is up; the steaming time of the auxiliary materials is: steam for 1 hour after the steam is up; when steaming the raw materials and the auxiliary materials, the steam pressure in the steamer is 0.03 - 0.05 MPa.

[0017] Preferably, the ratio of the water addition amount to the total weight of the raw materials in step (3) is 2 - 2.7:1; the fermentation conditions are as follows: ferment in a sealed state at 28 - 38°C.

[0018] Preferably, calculated based on 350 - 400 kg of the fermentation broth in step (4), the addition amount of the fermented grains is 0.6 - 0.7 cubic meters; the distillation process is as follows: when the temperature is below 23°C, during distillation, the steam pressure in the steamer ≤ 0.03 MPa.

[0019] Preferably, the decocting process in step (5) is as follows: Mix cordyceps militaris and water in a weight ratio of 1:10, first boil it over high heat, and then turn to low heat and decoct for 30 minutes; the concentration of the obtained cordyceps polysaccharide is 75 - 85%.

[0020] Preferably, the weight ratio of the base wine to the cordyceps polysaccharide in step (6) is 25 - 100:1 - 1.5.

[0021] Another object of the present invention is to provide: the cordyceps polysaccharide fermented wine prepared by the above preparation method.

[0022] Another object of the present invention is to provide: the application of the above cordyceps polysaccharide fermented wine in enhancing the body's immunity.

[0023] As can be seen from the above technical solutions, compared with the prior art, the present invention has the following beneficial effects: The present invention uses a single functional ingredient - cordyceps polysaccharide to prepare a functional fermented wine, avoiding the interference of other components in cordyceps (such as cordycepin and cordycepic acid), and maximizing the role of cordyceps polysaccharide, making the wine product have higher nutritional value, endowing the wine product with stronger immune efficacy, higher stability and safety, and providing a strong guarantee for the health of consumers.

[0024] (1) The present invention only adds one medicinal active ingredient, cordyceps polysaccharide. Compared with other wine products using multiple traditional Chinese medicine medicinal ingredients, it can improve the flavor of the wine, make the wine more mellow and fragrant, and can improve the drinking experience of consumers. In addition, it can also simplify the production process, reduce the production cost, enhance the price advantage, and improve the market competitiveness of the product. Description of the Drawings

[0025] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on the provided drawings without paying creative work.

[0026] Figure 1 For: method flow chart. DETAILED DESCRIPTION

[0027] The technical solution of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0028] Example 1

[0029] A method for preparing cordyceps polysaccharide fermented wine comprises the following steps:

[0030] (1) Pretreatment of raw materials: Weigh 400 g sorghum, 100 g millet, 100 g bran, and 125 g Daqu, wash the sorghum and millet with clean water and set aside;

[0031] (2) Soaking and steaming: Place the washed sorghum in hot water at 75°C and keep warm for 24 hours; soak the millet in boiling water for 10 minutes, wait until the rice temperature drops to 35°C, and keep warm for 2 hours; mix the soaked sorghum and millet, steam them under steam, and continue steaming for 30 minutes after steam is formed, to obtain steamed material 1; steam the bran under steam, and continue steaming for 1 hour after steam is formed, to obtain steamed material 2; the steam pressure entering the steamer during steaming is 0.03 MPa;

[0032] (3) Saccharification and fermentation: Mix the steamed materials 1 and 2, cool to 25-30° C., add the Daqu prepared in step (1), saccharify for 24 h, add 1 kg of water, and ferment at 28° C. for 30 days in a sealed container to obtain a fermentation liquid;

[0033] (4) Distillation: Add the fermented grains to the fermented liquid at a ratio of 0.6 cubic meters of fermented grains to 350 kg of fermented liquid, and distill. When the temperature is 50° C. (the temperature displayed on the distillation pot instrument), remove 15 ml of the head, filter and remove impurities to obtain the base wine.

[0034] (5) Extraction of Cordyceps militaris polysaccharide: Cordyceps militaris and water were mixed in a weight ratio of 1:10, first boiled over high heat, then simmered over low heat for 30 min, filtered, and the filtrate was taken, anhydrous ethanol was added to a final concentration of 75% by volume, and the mixture was allowed to stand for solid-liquid separation. The resulting precipitate was Cordyceps militaris polysaccharide, and the concentration of Cordyceps militaris polysaccharide was 80%;

[0035] (6) Preparation of Cordyceps polysaccharide fermented wine: base wine and Cordyceps polysaccharide were mixed at a weight ratio of 25:1 to prepare Cordyceps polysaccharide fermented wine.

[0036] Example 2

[0037] A method for preparing cordyceps polysaccharide fermented wine comprises the following steps:

[0038] (1) Pretreatment of raw materials: weigh 250 g sorghum, 100 g millet, 52.5 g bran, and 52.5 g Daqu, wash the sorghum and millet with clean water and set aside;

[0039] (2) Soaking and steaming: Place the washed sorghum in hot water at 75°C and keep warm for 24 hours; soak the millet in boiling water for 20 minutes, wait until the rice temperature drops to 45°C, and keep warm for 4 hours; mix the soaked sorghum and millet, steam them under steam, and continue steaming for 30 minutes after steam is formed, to obtain steamed material 1; place the bran under steam and steam it under steam, and continue steaming for 1 hour after steam is formed, to obtain steamed material 2; the steam pressure entering the steamer during steaming is 0.05 MPa;

[0040] (3) Saccharification and fermentation: After mixing the steamed material 1 and the steamed material 2, the mixed steamed material is re-steamed for 10 minutes, cooled to 25-30° C., mixed with the Daqu prepared in step (1), saccharified for 24 hours, added with 0.945 kg of water, and fermented at 30° C. for 25 days in a sealed container to obtain a fermentation liquid;

[0041] (4) Distillation: Add the fermented grains to the fermented liquid at a ratio of 0.7 cubic meters of fermented grains to 400 kg of fermented liquid, and distill. When the temperature is 50° C. (the temperature displayed on the distillation pot instrument), remove 10 ml of the head, filter and remove impurities to obtain the base wine.

[0042] (5) Extraction of Cordyceps militaris polysaccharide: Cordyceps militaris and water were mixed in a weight ratio of 1:10, first boiled over high heat, then simmered over low heat for 30 min, filtered, and the filtrate was taken, anhydrous ethanol was added to a final concentration of 65% by volume, and the mixture was allowed to stand for solid-liquid separation. The resulting precipitate was Cordyceps militaris polysaccharide, and the concentration of Cordyceps militaris polysaccharide was 75%;

[0043] (6) Preparation of Cordyceps polysaccharide fermented wine: base wine and Cordyceps polysaccharide were mixed at a weight ratio of 100:1 to prepare Cordyceps polysaccharide fermented wine.

[0044] Example 3

[0045] A method for preparing cordyceps polysaccharide fermented wine comprises the following steps:

[0046] (1) Pretreatment of raw materials: weigh 300 g sorghum, 100 g millet, 100 g bran, and 120 g Daqu, wash the sorghum and millet with clean water and set aside;

[0047] (2) Soaking and steaming: Place the washed sorghum in 80°C hot water and keep warm for 22 hours; soak the millet in boiling water for 20 minutes, wait until the rice temperature drops to 44°C, and keep warm for 2 hours; mix the soaked sorghum and millet, steam them under steam, and continue steaming for 30 minutes after steaming to obtain steamed material 1; steam the bran under steam, and continue steaming for 1 hour after steaming to obtain steamed material 2; the steam pressure entering the steamer during steaming is 0.04 MPa;

[0048] (3) Saccharification and fermentation: After mixing the steamed material 1 and the steamed material 2, the mixed steamed material is re-steamed for 10 minutes, cooled to 25-30° C., mixed with the Daqu prepared in step (1), saccharified for 24 hours, added with 1 kg of water, and fermented in a sealed container at 38° C. for 28 days to obtain a fermentation liquid;

[0049] (4) Distillation: Add the fermented grains to the fermented liquid at a ratio of 0.65 cubic meters of fermented grains to 380 kg of fermented liquid, and distill. When the temperature is 50° C. (the temperature displayed on the distillation pot instrument), remove 10-15 ml of the head, filter and remove impurities to obtain the base wine.

[0050] (5) Extraction of Cordyceps militaris polysaccharide: Cordyceps militaris and water were mixed in a weight ratio of 1:10, first boiled over high heat, then simmered over low heat for 30 min, filtered, and the filtrate was taken, anhydrous ethanol was added to a final concentration of 75% by volume, and the mixture was allowed to stand for solid-liquid separation. The resulting precipitate was Cordyceps militaris polysaccharide, and the concentration of Cordyceps militaris polysaccharide was 85%;

[0051] (6) Preparation of Cordyceps polysaccharide fermented wine: base wine and Cordyceps polysaccharide were mixed at a weight ratio of 100:1.5 to obtain Cordyceps polysaccharide fermented wine. The flow chart of the whole method is as follows: Figure 1 shown.

[0052] Effect test

[0053] An immunological verification test was conducted on the cordyceps polysaccharide fermented wine prepared in Examples 1 - 3. At the same time, the base wine prepared in Example 3 was used as the control group. A total of 60 male Balb / c mice with a body weight between 18 - 22 grams were used in this experiment. The specific groups are as follows: base wine control group (the base wine prepared in Example 3), low-dose group of Example 3, medium-dose group of Example 3, high-dose group of Example 3, medium-dose group of Example 1, medium-dose group of Example 2. The medication conditions for each group are shown in Table 1. During the entire experiment, the mice were allowed to eat and drink freely, and their mental state, activity level, and behavioral performance were regularly observed to evaluate their health status. At the same time, the body weight of the mice was regularly measured during the experiment to monitor their growth changes and their responses to different dose interventions.

[0054] Table 1 Dosage and duration of medication for different groups

[0055]

[0056] (1) Determination of blood routine and lysozyme content

[0057] After the last feeding, after the mice drank water normally, they were fasted for 12 h, and blood was collected from the suborbital vein to determine the blood routine and lysozyme content. The experimental results are shown in Tables 2 and 3:

[0058] Table 2 Blood routine test results for different groups

[0059]

[0060]

[0061] Note: a: No significant difference or a small difference from the control group; b: A significant difference from the control group, but the degree of difference is moderate; c: A significant difference from the control group, and the degree of difference is large.

[0062] Result analysis: As can be seen from Table 2, cordyceps polysaccharide can effectively increase the content of each component of the blood routine and the lysozyme level in mice, showing its potential in enhancing immune function. The blood routine indicators of the medium-dose group showed the best performance (P < 0.01). This result indicates that an appropriate amount of cordyceps polysaccharide can effectively promote the generation of each component of the blood routine in mice. The content of each component of the blood routine in the low-dose group was relatively low, probably because the dose was too low to activate hematopoietic stem cells, thus limiting the increase in blood routine indicators. As the dose increased, the content of white blood cells, lymphocytes, and platelets showed a trend of first increasing and then decreasing, which may indicate that within a certain concentration range, cordyceps polysaccharide can promote the proliferation of immune cells, but too high a concentration may lead to the inhibition or dysfunction of immune cells.

[0063] Table 3 Lysozyme content test results for different groups

[0064]

[0065] Result analysis: As shown in Table 3, the difference in the lysozyme content between the medium-dose group and the control group was extremely significant (P<0.01), while significant differences were also shown between the low-dose group and the high-dose group and the control group (P<0.05). The experimental results indicate that cordyceps polysaccharide presents the characteristics of negative feedback regulation on the lysozyme content, that is, within a certain dose range, the lysozyme level first increases and then decreases.

[0066] (2) Determination of spleen index and thymus index

[0067] After blood collection, the mice were sacrificed by cervical dislocation, and the body weight of the mice (Table 4), thymus mass and spleen mass were measured. The spleen index and thymus index of the mice were calculated by the following formula, and the experimental results are shown in Table 5:

[0068] Formula for calculating immune organ index:

[0069] Spleen index = spleen mass (mg) / body weight (g);

[0070] Thymus index = thymus mass (mg) / body weight (g);

[0071] Table 4 Body weight, thymus mass, spleen mass and spleen-thymus index of mice in different groups

[0072]

[0073] Result analysis: The results show that the overall effects of cordyceps polysaccharide drinking products at different doses on the body weight and immune organ index of mice are relatively small and no statistical differences are shown (p>0.05), but medium-dose cordyceps polysaccharide may help promote the growth of immune organs, showing its potential application value in immunomodulation.

[0074] (3) Determination of immunoglobulin content

[0075] An ELISA kit was used to detect the contents of immunoglobulin sIgA, IgM and IgG in the sera of mice in each group, and the experimental results are shown in Table 5.

[0076] Table 5 Contents of immunoglobulin sIgA, IgM and IgG in mouse sera

[0077]

[0078] Result analysis: The results of immunoglobulin determination indicate that cordyceps polysaccharide has a positive effect on enhancing the immunoglobulin level of mice, especially the medium-dose group shows a significant immune enhancement effect. This provides an experimental basis for cordyceps polysaccharide in improving immunity.

[0079] (4) Determination of mononuclear-macrophage function

[0080] This experiment aimed to observe the phagocytic ability of mouse mononuclear-macrophages after treatment with different groups. By intraperitoneally injecting 1 ml of 5% starch into mice after treatment with different groups, gently kneading the abdomen to promote the uniform distribution of the starch solution, stimulating the exudation of peritoneal macrophages. After 24 hours, intraperitoneally inject 1 mL of 20% chicken red blood cell suspension, gently knead the abdomen to make the chicken red blood cells evenly distributed in the peritoneal cavity. After 30 minutes, inject 1 mL of normal saline, gently knead the abdomen to dilute the peritoneal fluid and promote cell dispersion. After 3 minutes, sacrifice the mice, collect the peritoneal fluid, observe and record the number of macrophages phagocytosing chicken red blood cells and the number of chicken red blood cells phagocytosed. Calculate the phagocytosis index, phagocytosis rate, etc. The experimental results are shown in Table 6:

[0081] Table 6 Determination of mononuclear-macrophage function

[0082]

[0083]

[0084] Result analysis: The results showed that each experimental group had different degrees of improvement in the phagocytic ability of mouse macrophages. Among them, the phagocytosis rate and index of mononuclear-macrophages in the medium-dose group of mice were the highest among all groups. Therefore, appropriate drinking of the finished product of cordyceps polysaccharide can effectively promote the improvement of mouse immunity and provide potential application value in the prevention and treatment of immune-related diseases.

[0085] (5) Detection of mouse peripheral blood T lymphocyte subsets

[0086] This experiment aimed to detect the numbers of CD3+CD4+ and CD3+CD8+ T lymphocyte subsets in anticoagulated blood samples of mice after treatment with different groups by flow cytometry. Take 100 μL of anticoagulated blood samples from mice after treatment with different groups, lyse, wash, and stain. Put the stained cell suspension into a flow cytometer to detect the 3+ CD 4+ and CD 3+ CD 8+ numbers of T lymphocyte subsets. The experimental results are shown in Table 7:

[0087] Table 7 Numbers of peripheral blood T lymphocyte subsets in different groups

[0088]

[0089] a: There was no significant difference or a small difference compared with the control group.

[0090] b: There was a significant difference compared with the control group, but the degree of difference was moderate.

[0091] c: There is a significant difference from the control group, and the degree of difference is large.

[0092] Result analysis:

[0093] The results showed that the contents of CD 3+ , CD 4+ and CD 8+ cells in the low-dose group and high-dose group of mice were lower than those in the control group. This phenomenon may be related to the fact that low-dose cordyceps polysaccharide failed to effectively activate the proliferation ability of lymphocytes, resulting in the failure to significantly increase the numbers of CD 3+ , CD 4 + and CD 8+ cells. In addition, the cell content in the high-dose group was also low, probably because excessive cordyceps polysaccharide inhibited the proliferation ability of lymphocytes, thus affecting the generation of these cells. In contrast, the contents of CD 3+ , CD 4+ and CD 8+ cells in the middle-dose group of mice were significantly higher than those in the low-dose group and high-dose group, indicating that an appropriate dose of cordyceps polysaccharide can effectively promote the proliferation of T lymphocytes. This result emphasizes the important role of cordyceps polysaccharide in regulating the balance of T cell subsets.

[0094] Example 4

[0095] To verify the effects of the base liquor + cordyceps polysaccharide and cordyceps polysaccharide alone of the present invention, the following control group and experimental group were set up:

[0096] Control group: Use the cordyceps polysaccharide alone prepared by the present invention;

[0097] Experimental group: Use the base liquor + cordyceps polysaccharide prepared by the present invention.

[0098] After the experimental group and the control group were administered, the white blood cells WBC, lymphocytes LYM, monocytes MON, neutrophils GRA, red blood cells RBC, platelets PLT, and CD 3+ , CD 4+ , CD 8+ and CD 4+ / CD 8+ and other immune indexes in the mice were measured.

[0099] Result analysis:

[0100] White blood cells WBC: There was no significant difference in the WBC level between the experimental group and the control group (p = 0.2467).

[0101] Lymphocyte LYM: There was a significant difference in the LYM level between the experimental group and the control group (p = 0.0421), indicating an increase in the lymphocyte level in the experimental group.

[0102] Monocyte MON: There was a significant difference in the MON level between the experimental group and the control group (p = 0.0053), indicating an increase in the monocyte level in the experimental group.

[0103] Granulocyte GRA: There was no significant difference in the GRA level between the experimental group and the control group (p = 0.5123).

[0104] Red blood cell RBC: There was no significant difference in the RBC level between the experimental group and the control group (p = 0.1357).

[0105] Platelet PLT: There was a significant difference in the PLT level between the experimental group and the control group (p = 0.0876), indicating an increase in the platelet level in the experimental group.

[0106] CD 3+ : There was a significant difference in the CD 3+ level between the experimental group and the control group (p = 0.0012), indicating an increase in the CD3+ level in the experimental group.

[0107] CD 4+ : There was a significant difference in the CD 4+ level between the experimental group and the control group (p = 0.0034), indicating an increase in the CD4+ level in the experimental group.

[0108] CD 8+ : There was a significant difference in the CD 8+ level between the experimental group and the control group (p = 0.0123), indicating an increase in the CD8+ level in the experimental group.

[0109] CD 4+ / CD 8+ : There was no significant difference in the CD 4+ / CD 8+ level between the experimental group and the control group (p = 0.1234).

[0110] In summary, the base liquor + cordyceps polysaccharide prepared in the present invention has a significant improvement in immune indexes such as lymphocyte LYM, monocyte MON, platelet PLT, CD 3+ 、CD 4+ and CD 8+ compared with cordyceps polysaccharide alone, indicating that the base liquor of the present invention may further enhance the immune performance of cordyceps polysaccharide. These results support the scientificity and effectiveness of the present invention, that is, the base liquor prepared by a specific fermentation process can enhance the immune enhancing effect of cordyceps polysaccharide.

[0111] The various embodiments in the specification are described in a progressive manner. What each embodiment focuses on explaining are the differences from other embodiments. For the same or similar parts among the various embodiments, reference may be made to each other.

[0112] The above description of the disclosed embodiments enables those skilled in the art to implement or use the present invention. Various modifications to these embodiments will be obvious to those skilled in the art. The general principles defined herein can be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to these embodiments shown herein, but rather to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A preparation method of cordyceps polysaccharide fermented wine, characterized in that, The steps include: (1) Pretreatment of raw materials: weigh the raw materials, auxiliary materials and Daqu according to the proportion, wash the raw materials with clean water and set aside; (2) Soaking and steaming: soaking the washed raw materials, mixing them evenly, and steaming them under steam to obtain steamed material 1; steaming the auxiliary materials in step (1) under steam to obtain steamed material 2; (3) Saccharification and fermentation: Mix the steamed material 1 and the steamed material 2 to obtain a mixed steamed material, cool it to 25-30° C., add the Daqu prepared in step (1), saccharify for 24 hours, add water and ferment for 25-30 days to obtain a fermentation liquid; (4) Distillation: Add the fermented grains to the fermented liquid and distill. When the temperature is 50°C, remove 10-15 ml of the head, filter and remove impurities to obtain the base wine. (5) Extraction of Cordyceps militaris polysaccharide: Cordyceps militaris is decocted with water, filtered, and the filtrate is taken and anhydrous ethanol is added to a final concentration of 65-75% by volume, and the mixture is allowed to stand for solid-liquid separation. The resulting precipitate is Cordyceps militaris polysaccharide; (6) Preparation of Cordyceps polysaccharide fermented wine: Add Cordyceps militaris polysaccharide to the base wine obtained in step (4), mix well, and prepare Cordyceps polysaccharide fermented wine.

2. The preparation method of cordyceps polysaccharide fermented wine according to claim 1, characterized in that, Step (3) may further include re-steaming the mixed steam material for 10 minutes.

3. The preparation method of the cordyceps polysaccharide fermented wine according to claim 1, characterized in that, The raw materials in step (1) are composed of sorghum and millet in a weight ratio of 2.5-4:1; the auxiliary material is bran, and the added amount is 15-25% of the total weight of the raw materials; and the added amount of Daqu is 15-30% of the total weight of the raw materials.

4. The preparation method of the cordyceps polysaccharide fermented wine according to claim 3, characterized in that, The soaking process of the raw materials in step (2) is as follows: placing sorghum in 75-80°C water and soaking it in a warm water for 22-24 hours; soaking millet in boiling water for 10-20 minutes, and when the rice temperature drops to 35-45°C, soaking it in a warm water for 2-4 hours; the steaming time of the raw materials is: steaming for 30 minutes after steaming; the steaming time of the auxiliary materials is: steaming for 1 hour after steaming; when steaming the raw materials and auxiliary materials, the steam pressure entering the steamer is 0.03-0.05MPa.

5. The preparation method of cordyceps polysaccharide fermented wine according to claim 1, characterized in that, In step (3), the ratio of the amount of water added to the total weight of the raw materials is 2-2.7:1; the fermentation conditions are as follows: sealed and fermented at 28-38°C.

6. The preparation method of cordyceps polysaccharide fermented wine according to claim 1, characterized in that, In step (4), the amount of the fermented grains added is 0.6-0.7 cubic meters based on 350-400 kg of fermented liquid; the distillation process is as follows: the temperature is below 23° C., and during distillation, the steam pressure entering the retort is ≤0.03 MPa.

7. The preparation method of cordyceps polysaccharide fermented wine according to claim 1, characterized in that, The decoction process of step (5) is as follows: after mixing Cordyceps militaris and water in a weight ratio of 1:10, first boil over high heat, then turn to low heat and decoct for 30 minutes; the concentration of the obtained Cordyceps militaris polysaccharide is 75-85%.

8. The preparation method of cordyceps polysaccharide fermented wine according to claim 1, characterized in that, In step (6), the weight ratio of the base wine to cordyceps polysaccharide is 25-100:1-1.

5.

9. Cordyceps polysaccharide fermented wine prepared by the preparation method according to any one of claims 1 to 8.

10. Use of the cordyceps polysaccharide fermented wine according to claim 9 in improving the immunity of an organism.

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