Deer blood wine containing small-molecular deer blood peptide and having effects of replenishing qi and enriching blood and preparation method of deer blood wine

Abstract

The invention discloses deer blood wine containing small-molecular deer blood peptide and having the effects of replenishing qi and enriching blood and a preparation method of the deer blood wine. The deer blood wine is prepared from freeze-dried deer blood peptide, fructus lycii, fructus ziziphi jujubae, rhizoma zingiberis, rhizoma galangae, cortex cinnamomi, brown sugar, kaoliang spirit and purified water. The preparation method comprises the following steps: grinding fresh deer blood by using a colloid mill, freeze-drying to obtain small molecular deer blood peptide, adding steamed sorghum rice and Xiaoqu, fermenting, and distilling to obtain deer blood base wine containing the small molecular deer blood peptide; adding fructus lycii, fructus jujubae, rhizoma zingiberis, rhizoma galangae and cortex cinnamomi into an extraction tank, adding kaoliang spirit, and performing hot reflux extraction to obtain an extracting solution; and uniformly mixing the deer blood base wine containing the small molecular deer blood peptide with the extracting solution, adding the brown sugar, uniformly mixing, and finally preparing the deer blood wine with the alcoholic strength of 33% vol. The beverage is simple in process, wide in application range, convenient to drink, healthy and sanitary, and has the effects of tonifying qi, enriching blood, dredging collaterals and dispelling cold.

Description

Technical Field

[0001] The present invention belongs to the technical field of health care food, and particularly relates to a deer blood wine containing small molecule deer blood peptides with qi-tonifying and blood-nourishing effects and a preparation method thereof. Background Art

[0002] Immunity refers to the ability of the body to resist external invasions and maintain the stability of the internal environment. A relatively low immune function will probably lead to sub-health problems in the body. Sub-healthy people have no obvious lesions but still feel unwell, manifested as poor immunity, poor sleep quality, inattention, body aches, etc.

[0003] Regulating the low immune system function is to transform sub-health into health. In the treatment and regulation of low immune system function, traditional Chinese medicine adopts the principle and method of dialectical diagnosis and treatment, mainly tonifying qi, and comprehensively regulating multiple organs such as the liver, spleen, lung, heart, and kidney, enabling the body to self-replicate and self-renew regularly, gradually restoring vitality, and also improving the cellular and humoral immune functions of the body through "strengthening the root and cultivating the yuan", thereby promoting the phagocytic function of the reticuloendothelial system, improving the immune state of the body, and thus transforming the sub-healthy state into health.

[0005] Therefore, based on the theory of traditional Chinese medicine health preservation and combined with the principle of regulating the immune system function in modern medicine, the present invention develops a health food deer blood wine with enhanced body immunity to achieve the purpose of dietary supplementation.

[0006] This health food is mainly developed for male health preservation. The form of liqueur is chosen for the following main reasons: The liqueur-making process is simple, with a wide application range, convenient to drink, healthy and hygienic. Moreover, it can exert the efficacy advantages of promoting the action of drugs, dredging blood vessels, dispelling dampness, expelling wind and lowering qi, soothing the liver and regulating qi, etc. Therefore, the form of liqueur is chosen for this health food.

[0007] Deer blood: It is made by processing the dried blood clots of Cervus elaphus Linnaeus or Cervus nippon Temminck into powder. Deer blood is a traditional precious Chinese medicine, which is hot in nature, sweet and salty in taste, and belongs to the liver and kidney meridians. It has the effects of postoperative rehabilitation, tonifying the kidney and strengthening yang, enriching blood and beautifying the complexion. It has a long history of consumption. The earliest record of the efficacy of deer blood was in "Qianjin Yifang·Food Therapy" by Sun Simiao in the Tang Dynasty, and it has been recorded in later generations of materia medica. In "Compendium of Materia Medica" by Li Shizhen in the Ming Dynasty, its efficacy was described in detail: "It is mainly used for impotence, tonifying deficiency, stopping low back pain, epistaxis, falls, dog bites. Taken with wine, it can treat pulmonary tuberculosis with hemoptysis, metrorrhagia and leukorrhea, and those with severe qi pain will recover immediately after drinking it. It greatly tonifies deficiency and damage, benefits essence and blood, and relieves the toxicity of smallpox and drugs." Modern research has found that the components of deer blood are relatively complex, but its nutritional and medicinal values are extremely high. Deer blood contains about 80% water, 17% organic matter and 4% ash. The main components are proteins, amino acids, lipids, free fatty acids, sterols, phospholipids, polysaccharides, various enzymes, etc. The contained γ-globulin, cystine and lysine may affect heart-related functions through creatine phosphokinase. It is rich in various mineral elements and essential trace elements for the human body, such as Fe, Co, Cr, Cu, Mn, Mo, Ni, Zn, etc. In addition to the traditional effects, deer blood can also enrich blood, improve immunity, resist aging and anti-fatigue, etc., and both its nutritional and medicinal values are high.

[0008] Wolfberry fruits: Wolfberry is a nutraceutical vegetable and precious Chinese medicine that can be used both as medicine and food, and has the effects of tonifying the liver and kidney, and improving eyesight. It is recorded in "Shennong Ben Cao Jing": "Wolfberry can mainly treat internal evils, heat-induced thirst, and rheumatism with general pain. Taking it for a long time can strengthen muscles and bones, make the body light and not age, and withstand cold and heat." "Collection Notes of Materia Medica": "It can tonify essence and qi, and strengthen the vagina." Modern research has found that wolfberry fruits have various pharmacological effects such as enhancing immunity, delaying aging, protecting against liver damage, lowering blood sugar, lowering blood lipids, having sex hormone-like effects, and anti-fatigue.

[0009] Chinese dates: Chinese dates are the mature fruits of the plant Ziziphus jujuba Mill of the Rhamnaceae family. It is a traditional Chinese material that can be used both as medicine and food in China, and has a long application history. It was already recorded in "Shennong Ben Cao Jing" and is regarded as the top grade among all medicines. Folk people praise Chinese dates as the "fruit of longevity". Modern scientific research has found that Chinese dates contain rich nutrients, including amino acids, sugars, vitamins and various trace elements such as Ca, Fe, K, Mg, Mn, Al, etc. Moreover, Chinese dates also contain a large number of nucleotide derivatives, which have important applications in clinical medicine. Chinese dates have a good adjuvant therapeutic effect on diseases such as tumors, hypertension, and hypercholesterolemia. In addition, it also has the effects of delaying aging, antioxidation, improving immunity, protecting the liver, anti-Type I allergic reaction and inhibiting the central nervous system, and has high development and utilization value.

[0010] Dried Ginger: Ginger is a common traditional Chinese medicine that can be used both as medicine and food. It was first recorded in Treatise on Febrile and Miscellaneous Diseases and has a long application history. It has the effects of warming the middle-jiao to dispel cold, restoring yang and promoting blood circulation, and warming the lungs to resolve fluid-retention. It can not only be used for seasoning but also treat various diseases. Moreover, ginger is rich in nutrients, including vitamin C, protein, fiber, sugar, and fat. In recent years, studies have found that ginger has pharmacological activities such as anti-inflammatory and analgesic effects, enhancing immunity, anticoagulation, anti-cancer, and regulating lipid metabolism, and is used to treat various diseases such as pregnancy vomiting, hyperlipidemia, hyperglycemia, and tumors.

[0011] Galangal: Galangal is also a traditional Chinese medicine that can be used both as medicine and food. It was first recorded in Supplementary Records of Famous Physicians and classified as a medium-grade medicine. Since galangal originated from Gaoliang County (now Gaozhou City, Guangdong Province), it got this name. Currently, it is mainly produced in Hainan, Guangdong, Guangxi Zhuang Autonomous Region and other provinces. The best authentic producing area of galangal in China is Xuwen County, Guangdong. Modern research has found that it contains effective ingredients such as volatile oils, flavonoids, diphenylheptanes, phenylpropanoids, and terpenoids, and has pharmacological effects such as antibacterial, antioxidant, anti-tumor, and anti-inflammatory effects.

[0012] Cinnamon Bark: Cinnamon Bark is a general term for the barks of plants such as Cinnamomum japonicum Sieb., Cinnamomum burmannii (Nees) Blume, Cinnamomum tenuipilum Kosterm., Cinnamomum cassia Presl, or Cinnamomum wilsonii Gamble in the Lauraceae family, and it is one of the earliest spices used by humans. Cinnamon Bark is a commonly used traditional Chinese medicine and also a food spice or cooking seasoning. In Chinese cuisine, it is used to season stewed meat and is one of the ingredients in five-spice powder. Regular consumption has the effects of warming the kidneys and strengthening yang, warming the middle-jiao to dispel cold, and controlling blood sugar. Modern pharmacological research shows that cinnamon bark can enhance the function of the spleen and stomach, promote food digestion, facilitate the expulsion of flatulence in the digestive tract, and improve the symptoms of flatulence.

[0013] In the formula, sorghum wine with the functions of dispersing and promoting the action of medicinal herbs is used as the base liquor, and deer blood, an ingredient with the function of enhancing immunity, is used as the main raw material. It is combined with the commonly used supplementary ingredients for soaking wine in formulated wine, such as wolfberries, Chinese dates, dried ginger, galangal, and cinnamon bark, to jointly form a male health food with the effects of replenishing qi and blood and dredging meridians to dispel cold. However, fresh deer blood is not easy to preserve, inconvenient to transport, and prone to breeding microorganisms. Some manufacturers add anticoagulants for easy preservation and transportation, which easily increases the risk of food safety. Therefore, when the applicant of this invention, Guangjitang, was researching and developing deer blood wine food, freeze-dried deer blood peptide was selected as the main raw material. Freeze-dried deer blood peptide is prepared by using the high-tech "vacuum freeze-drying technology", applying the principle of low-temperature negative-pressure vacuum to freeze-dry deer blood, fully retaining the effective components of deer blood, and having no additives, which is more beneficial to human health preservation.

[0014] This health food is formulated under the guidance of the theory of traditional Chinese medicine health preservation, based on food health preservation, highlighting the advantages of deer in health preservation, with deer blood as the main raw material, and combined with food raw materials with the function of enhancing immunity. Summary of the Invention

[0015] The purpose of the present invention is to provide a deer blood wine containing small-molecule deer blood peptide with the effects of replenishing qi and blood.

[0016] Another object of the present invention is to provide a method for preparing a deer blood wine containing small molecule deer blood peptides with the functions of supplementing qi and nourishing blood.

[0017] To achieve the object of the present invention, the following technical solutions are adopted:

[0018] The deer blood wine containing small molecule deer blood peptides with the functions of supplementing qi and nourishing blood according to the present invention is made from the following raw materials in parts by weight: 400-450 parts of freeze-dried deer blood peptides, 550-600 parts of sorghum rice, 480-520 parts of Chinese wolfberries, 480-520 parts of Chinese dates, 45-55 parts of dried ginger, 45-55 parts of galangal, 45-55 parts of cinnamon, 24-26 parts of brown sugar, and 4-6 parts of xiaoqu.

[0019] Preferably, the deer blood wine containing small molecule deer blood peptides with the functions of supplementing qi and nourishing blood according to the present invention is made from the following raw materials in parts by weight: 430 parts of freeze-dried deer blood peptides, 570 parts of sorghum rice, 500 parts of Chinese wolfberries, 500 parts of Chinese dates, 50 parts of dried ginger, 50 parts of galangal, 50 parts of cinnamon, 25 parts of brown sugar, and 5 parts of xiaoqu.

[0020] The deer blood wine containing small molecule deer blood peptides with the functions of supplementing qi and nourishing blood according to the present invention further includes an appropriate amount of purified water.

[0021] The preparation of the freeze-dried deer blood peptides according to the present invention is as follows: After grinding fresh deer blood with a colloid mill, it is placed in a vacuum freeze-drying oven and frozen at -20 to -35°C and a pressure of 12.5 to 13.3 Pa for 3 to 5 hours; then the pressure is adjusted to 1.3 to 1.33 Pa and the temperature is adjusted to -57 to -60°C to completely sublime the water in the deer blood; the temperature is slowly adjusted from -38 to -40°C to 9 to 10°C, and this process takes 9 to 13 hours; then the temperature is slowly heated to 28 to 30°C, and this process takes 7 to 10 hours; the water captured by the condenser accounts for 75 to 85% of the total mass, and that's it.

[0022] The method for preparing the deer blood wine containing small molecule deer blood peptides with the functions of supplementing qi and nourishing blood according to the present invention includes the following steps:

[0023] S1. After grinding fresh deer blood with a colloid mill, it is placed in a vacuum freeze-drying oven and frozen at -20 to -35°C and a pressure of 12.5 to 13.3 Pa for 3 to 5 hours; then the pressure is adjusted to 1.3 to 1.33 Pa and the temperature is adjusted to -57 to -60°C to completely sublime the water in the deer blood; the temperature is slowly adjusted from -38 to -40°C to 9 to 10°C, and this process takes 9 to 13 hours; then the temperature is slowly heated to 28 to 30°C, and this process takes 7 to 10 hours; the water captured by the condenser accounts for 75 to 85% of the total mass, thus obtaining freeze-dried deer blood peptide powder for standby;

[0024] S2, after crushing the sorghum rice (passing through a 40-mesh sieve), adding 2.5-5.0 times of purified water, soaking for 6 hours, draining, steaming in a steamer until the sorghum rice has a water content of 55-65%, cooling in the air, and setting aside;

[0025] S3, according to the formula, take the freeze-dried deer blood peptide powder obtained in step S1, the sorghum rice obtained in step S2, and Xiaoqu, mix well, ferment at 20°C away from light for 30 days, distill at 85°C±5°C, take the regular wine with a concentration of 60°, and obtain wine liquid 1 for standby use;

[0026] S4, taking wolfberry, red dates, dried ginger, galangal, and cinnamon according to the formula, adding 60° kaoliang wine which is 5 times the total amount of the medicinal materials, and reflux extracting at 85°C±5°C for 2 times, each time for 2 hours, filtering the filtrate, combining, and obtaining liquor 2, which is set aside;

[0027] S5, mix liquor 1 and liquor 2, add the brown sugar in the formula, mix evenly, add an appropriate amount of purified water, adjust the deer blood wine to 33°, and it is ready.

[0028] Preferably, the amount of purified water used in step S2 of the present invention is: 3.7 times the weight of sorghum rice.

[0029] Preferably, in step S2 of the present invention, the sorghum rice is steamed in the upper steamer until the water content of the sorghum rice reaches 60%.

[0030] Preferably, the mass ratio of sorghum rice to freeze-dried deer blood peptide powder in step S2 of the present invention is 1:0.75.

[0031] Preferably, the amount of Xiaoqu used in step S2 of the present invention is 0.5% of the total weight of sorghum rice and freeze-dried deer blood peptide powder.

[0032] Preferably, the preparation of Xiaoqu in step S2 of the present invention is as follows: take an appropriate amount of rice flour, add 1-3% of the mother koji in the amount of rice flour, 8-12% of cinnamon powder (180 mesh), mix evenly to form a cake, flatten it, and cut it into 2 cm 3 The particles are sieved into circles, the surface is evenly coated with koji, and placed in the koji room. The room temperature is maintained at 28℃-31℃. After 20 hours, the temperature is controlled at 33℃. After 24 hours, the temperature is controlled at no more than 35℃, until the koji matures in 48 hours.

[0033] Preferably, the amount of koji mother used in the present invention is 2% of the amount of rice flour used, and the amount of cinnamon powder used is 10% of the amount of rice flour used.

[0034] The 60° kaoliang liquor of the present invention was purchased from Luzhou Zuiqingfeng Liquor Sales Co., Ltd.

[0035] Beneficial effects of the present invention:

[0036] 1. The present invention adopts the freeze-drying technology after grinding, that is, "freezing for 3 to 5 hours at -20 to -35°C and a pressure of 12.5 to 13.3 Pa; adjusting the pressure to 1.3 to 1.33 Pa and the temperature to -57 to -60°C to completely sublime the water in the deer blood; slowly adjusting the temperature from -38 to -40°C to 9 to 10°C, which takes 9 to 13 hours; and then slowly heating the temperature to 28 to 30°C, which takes 7 to 10 hours". As a result, the protein content is 93.75 g / 100 g. It can be seen that the freeze-drying technology after grinding of the present invention not only fully retains the effective component protein in the deer blood, but also has no additives and is more beneficial to human health care and health preservation.

[0037] 2. The preparation method of the deer blood wine of the present invention is obtained by investigating aspects such as the drying method of fresh deer blood, the dosage ratio of sorghum rice to freeze-dried deer blood peptide powder, the preparation and dosage of xiaoqu, the fermentation time, and the distillation method. The prepared deer blood wine product has a prominent soy sauce flavor, a comfortable aroma, a mellow and harmonious body, and a long aftertaste. Detailed implementation mode

[0038] The present invention will be described in detail below in conjunction with specific embodiments. The following embodiments will help those skilled in the art to further understand the present invention, but do not limit the present invention in any form. For those of ordinary skill in the art in this technical field, without departing from the concept of the present invention, several deformations and improvements can still be made, and these all belong to the protection scope of the present invention.

[0039] Example 1 Preparation of freeze-dried deer blood peptide

[0040] After grinding fresh deer blood with a colloid mill, place it in a vacuum freeze-drying oven and freeze it for 3 to 5 hours at -20 to -35°C and a pressure of 12.5 to 13.3 Pa; adjust the pressure to 1.3 to 1.33 Pa and the temperature to -57 to -60°C to completely sublime the water in the deer blood; slowly adjust the temperature from -38 to -40°C to 9 to 10°C, which takes 9 to 13 hours; and then slowly heat the temperature to 28 to 30°C, which takes 7 to 10 hours; the water capture amount of the condenser accounts for 75 to 85% of the total mass, and that's it.

[0041] Example 2 Deer blood wine containing small molecule deer blood peptide with qi-tonifying and blood-nourishing effects

[0042] Formula: 430 g of freeze-dried deer blood peptide, 570 g of sorghum rice, 500 g of wolfberries, 500 g of Chinese dates, 50 g of dried ginger, 50 g of galangal, 50 g of cinnamon, 25 g of brown sugar, 5 g of xiaoqu, and an appropriate amount of purified water.

[0043] Example 3 Deer blood wine containing small molecule deer blood peptide with qi-tonifying and blood-nourishing effects

[0044] Formula: 400 g of freeze-dried deer blood peptide, 600 g of sorghum rice, 500 g of wolfberries, 500 g of Chinese dates, 50 g of dried ginger, 50 g of galangal, 50 g of cinnamon, 25 g of brown sugar, 5 g of Xiaoqu, appropriate amount of purified water.

[0045] Example 4: Deer blood wine containing small molecule deer blood peptide with qi-tonifying and blood-nourishing effects

[0046] Formula: 450 g of freeze-dried deer blood peptide, 550 g of sorghum rice, 500 g of wolfberries, 500 g of Chinese dates, 50 g of dried ginger, 50 g of galangal, 50 g of cinnamon, 25 g of brown sugar, 5 g of Xiaoqu, appropriate amount of purified water.

[0047] Example 5: Deer blood wine containing small molecule deer blood peptide with qi-tonifying and blood-nourishing effects

[0048] Formula: 430 g of freeze-dried deer blood peptide, 570 g of sorghum rice, 450 g of wolfberries, 450 g of Chinese dates, 55 g of dried ginger, 55 g of galangal, 55 g of cinnamon, 24 g of brown sugar, 4 g of Xiaoqu, appropriate amount of purified water.

[0049] Example 6: Deer blood wine containing small molecule deer blood peptide with qi-tonifying and blood-nourishing effects

[0050] Formula: 430 g of freeze-dried deer blood peptide, 570 g of sorghum rice, 550 g of wolfberries, 550 g of Chinese dates, 45 g of dried ginger, 45 g of galangal, 45 g of cinnamon, 26 g of brown sugar, 6 g of Xiaoqu, appropriate amount of purified water.

[0051] Example 7: Deer blood wine containing small molecule deer blood peptide with qi-tonifying and blood-nourishing effects

[0052] Formula: 430 g of freeze-dried deer blood peptide, 570 g of sorghum rice, 450 g of wolfberries, 550 g of Chinese dates, 50 g of dried ginger, 50 g of galangal, 50 g of cinnamon, 25 g of brown sugar, 5 g of Xiaoqu, appropriate amount of purified water.

[0053] Example 8: Deer blood wine containing small molecule deer blood peptide with qi-tonifying and blood-nourishing effects

[0054] Formula: 430 g of freeze-dried deer blood peptide, 570 g of sorghum rice, 500 g of wolfberries, 500 g of Chinese dates, 50 g of dried ginger, 50 g of galangal, 50 g of cinnamon, 25 g of brown sugar, 5 g of Xiaoqu, appropriate amount of purified water.

[0055] Example 9: Deer blood wine containing small molecule deer blood peptide with qi-tonifying and blood-nourishing effects

[0056] Formula: 410 g of freeze-dried deer blood peptide, 590 g of sorghum rice, 480 g of wolfberries, 480 g of Chinese dates, 55 g of dried ginger, 55 g of galangal, 50 g of cinnamon, 25 g of brown sugar, 5 g of Xiaoqu, appropriate amount of purified water.

[0057] The formula of the deer blood wine containing small molecule deer blood peptides with qi and blood tonifying effects in Examples 2 to 9 is used in the preparation methods of the following examples.

[0058] Example 10 Preparation method of deer blood wine containing small molecule deer blood peptides with qi and blood tonifying effects

[0059] Step 1: After grinding fresh deer blood with a colloid mill, place it in a vacuum freeze-drying oven and freeze it at -20 to -35 °C and a pressure of 12.5 to 13.3 Pa for 3 to 5 hours; adjust the pressure to 1.3 to 1.33 Pa and the temperature to -57 to -60 °C to completely sublimate the water in the deer blood; slowly adjust the temperature from -38 to -40 °C to 9 to 10 °C, which takes 9 to 13 hours; then slowly heat the temperature to 28 to 30 °C, which takes 7 to 10 hours; the water captured by the condenser accounts for 75 to 85% of the total mass, and it is obtained and reserved for use.

[0060] Step 2: Take another part of crushed sorghum, add 3.7 times of purified water, soak for 6 hours, drain, steam it in a steamer until the water content of the sorghum is about 60%, let it cool, add 0.75 times of the freeze-dried deer blood peptide powder by weight of the sorghum and 0.5% of Xiaoqu, mix well, place it in the dark at 20 °C for fermentation for 30 days, then distill at 85 °C ± 5 °C, and collect the positive section wine with a concentration of 60°, to obtain liquor 1 and reserve it for use.

[0061] Step 3: Take another part of the formula amount of Chinese wolfberry, red date, dried ginger, galangal, and cinnamon, add 5 times of 60° sorghum wine by the amount of the medicinal materials and extract at 85 °C ± 5 °C for 2 times, 2 hours each time, filter the filtrate and combine to obtain liquor 2 and reserve it for use. Mix liquor 1 and liquor 2 in a ratio of 1:11.5, add 2.5% of brown sugar (dissolve the brown sugar in a small amount of water) by the weight of the mixed solution, mix well, add an appropriate amount of purified water, and adjust the deer blood wine to 33°, then it is ready.

[0062] Example 11 Preparation method of deer blood wine containing small molecule deer blood peptides with qi and blood tonifying effects

[0063] Step 1: After grinding fresh deer blood with a colloid mill, place it in a vacuum freeze-drying oven and freeze it at -20 to -35 °C and a pressure of 12.5 to 13.3 Pa for 3 to 5 hours; adjust the pressure to 1.3 to 1.33 Pa and the temperature to -57 to -60 °C to completely sublimate the water in the deer blood; slowly adjust the temperature from -38 to -40 °C to 9 to 10 °C, which takes 9 to 13 hours; then slowly heat the temperature to 28 to 30 °C, which takes 7 to 10 hours; the water captured by the condenser accounts for 75 to 85% of the total mass, and it is obtained and reserved for use.

[0064] Step 2: Take another portion of crushed sorghum grains, add 3.7 times the amount of purified water, soak for 6 hours, drain, steam in a steamer until the water content of the sorghum is about 60%, let it cool, then add freeze-dried deer blood peptide powder at 0.75 times the weight of the sorghum grains and 0.5% starter powder, mix well, place in the dark at 20°C and ferment for 30 days, then distill at 85°C ± 5°C, collect the positive fraction of the liquor with a concentration of 60°, obtain liquor 1, and set aside for later use.

[0065] Step 3: Take the formula amount of wolfberries, red dates, dried ginger, galangal, and cinnamon, add 5 times the amount of 60° sorghum liquor based on the weight of the medicinal materials, extract at 85°C ± 5°C for 2 times, 2 hours each time, filter the filtrate, combine, obtain liquor 2, and set aside for later use. Mix liquor 1 and liquor 2 in a ratio of 1:11.5, add 2.5% brown sugar (dissolve the brown sugar in a small amount of water) based on the weight of the mixed solution, mix evenly, add an appropriate amount of purified water, and adjust the deer blood liquor to 33°, then it is ready.

[0066] Preparation method of deer blood liquor containing small molecule deer blood peptide with qi-tonifying and blood-nourishing effects in Example 12

[0067] Step 1: Grind fresh deer blood with a colloid mill, then place it in a vacuum freeze-drying oven, freeze at -20 to -35°C and a pressure of 12.5 to 13.3 Pa for 3 to 5 hours; adjust the pressure to 1.3 to 1.33 Pa and the temperature to -57 to -60°C to completely sublimate the water in the deer blood; slowly adjust the temperature from -38 to -40°C to 9 to 10°C, which takes 9 to 13 hours; then slowly heat the temperature to 28 to 30°C, which takes 7 to 10 hours; the water captured by the condenser accounts for 75 to 85% of the total mass, then it is obtained and set aside for later use.

[0068] Step 2: Take another portion of crushed sorghum grains, add 3.7 times the amount of purified water, soak for 6 hours, drain, steam in a steamer until the water content of the sorghum is about 60%, let it cool, then add freeze-dried deer blood peptide powder at 0.75 times the weight of the sorghum grains and 0.5% starter powder, mix well, place in the dark at 20°C and ferment for 30 days, then distill at 85°C ± 5°C, collect the positive fraction of the liquor with a concentration of 60°, obtain liquor 1, and set aside for later use.

[0069] Step 3: Take the formula amount of wolfberries, red dates, dried ginger, galangal, and cinnamon, add 5 times the amount of 60° sorghum liquor based on the weight of the medicinal materials, extract at 85°C ± 5°C for 2 times, 2 hours each time, filter the filtrate, combine, obtain liquor 2, and set aside for later use. Mix liquor 1 and liquor 2 in a ratio of 1:11.5, add 2.5% brown sugar (dissolve the brown sugar in a small amount of water) based on the weight of the mixed solution, mix evenly, add an appropriate amount of purified water, and adjust the deer blood liquor to 33°, then it is ready.

[0070] Preparation method of deer blood liquor containing small molecule deer blood peptide with qi-tonifying and blood-nourishing effects in Example 13

[0071] Step 1: grind the fresh deer blood with a colloid mill, place it in a vacuum freeze drying box, and freeze it at -20 to -35°C and 12.5 to 13.3 Pa pressure for 3 to 5 hours; adjust the pressure to 1.3 to 1.33 Pa and the temperature to -57 to -60°C to completely sublime the water in the deer blood; slowly adjust the temperature from -38 to -40°C to 9 to 10°C, and this process takes 9 to 13 hours; then slowly heat the temperature to 28 to 30°C, and this process takes 7 to 10 hours; the water captured by the condenser accounts for 75 to 85% of the total mass, and the product is ready for use.

[0072] Step 2: grind kaoliang rice, add 3.7 times purified water, soak for 6 hours, drain, steam until the water content of kaoliang rice is about 60%, cool, add 0.75 times the weight of kaoliang rice freeze-dried deer blood peptide powder and 0.5% Xiaoqu, mix well, ferment at 20°C away from light for 30 days, distill at 85°C±5°C, take the normal wine with a concentration of 60°, and obtain wine 1 for standby use.

[0073] Step 3: Take the wolfberry, red dates, dried ginger, galangal, and cinnamon in the formula amount, add 60° kaoliang wine which is 5 times the amount of the medicinal materials, extract twice at 85°C±5°C, 2 hours each time, filter the filtrate, combine, and obtain liquor 2 for later use. Mix liquor 1 and liquor 2 at a ratio of 1:11.5, add 2.5% brown sugar (dissolve the brown sugar with a small amount of water) of the mixed liquid, mix evenly, add an appropriate amount of purified water, and adjust the deer blood wine to 33°.

[0074] Example 14 Preparation method of deer blood wine containing small molecule deer blood peptides with the function of replenishing qi and blood

[0075] Step 1: grind the fresh deer blood with a colloid mill, place it in a vacuum freeze drying box, and freeze it at -20 to -35°C and 12.5 to 13.3 Pa pressure for 3 to 5 hours; adjust the pressure to 1.3 to 1.33 Pa and the temperature to -57 to -60°C to completely sublime the water in the deer blood; slowly adjust the temperature from -38 to -40°C to 9 to 10°C, and this process takes 9 to 13 hours; then slowly heat the temperature to 28 to 30°C, and this process takes 7 to 10 hours; the water captured by the condenser accounts for 75 to 85% of the total mass, and the product is ready for use.

[0076] Step 2: grind kaoliang rice, add 3.7 times purified water, soak for 6 hours, drain, steam until the water content of kaoliang rice is about 60%, cool, add 0.75 times the weight of kaoliang rice freeze-dried deer blood peptide powder and 0.5% Xiaoqu, mix well, ferment at 20°C away from light for 30 days, distill at 85°C±5°C, take the normal wine with a concentration of 60°, and obtain wine 1 for standby use.

[0077] Step 3: Take the medlar, red dates, dried ginger, galangal, and cinnamon in the formula amount, add 60° sorghum liquor 5 times the amount of the medicinal materials, and extract at 85°C ± 5°C for 2 times, 2 hours each time. Filter the filtrate and combine to obtain liquor 2 for standby. Mix liquor 1 and liquor 2 at a ratio of 1:11.5, add brown sugar accounting for 2.5% of the weight of the mixed solution (dissolve the brown sugar with a small amount of water), mix evenly, add an appropriate amount of purified water, and adjust the deer blood liquor to 33°, then it is ready.

[0078] In order to further verify the feasibility and effectiveness of the present invention and screen out the best solution, the inventor conducted a series of tests as follows:

[0079] I. Food formula and principle

[0080] In the formula, sorghum liquor with the functions of diaphoresis and promoting the action of drugs is used as the base liquor, and freeze-dried deer blood peptide, a food material with the function of replenishing qi and blood, is used as the main raw material. It is combined with the soaking wine accessories medlar, jujube, dried ginger, galangal, and cinnamon to jointly form a male health food with the functions of replenishing qi and blood and dredging meridians to dispel cold. Fresh deer blood is not easy to preserve, inconvenient to transport and prone to breed microorganisms. Some manufacturers will add anticoagulants for easy preservation and transportation, which is likely to increase the food safety risk. Therefore, when Guangjitang researches and develops deer blood liquor food, it selects freeze-dried deer blood peptide as the main raw material. Freeze-dried deer blood peptide adopts the high-tech "vacuum freeze-drying technology", applies the principle of low-temperature negative-pressure vacuum, freezes and dries deer blood, fully retains the active ingredients of deer blood, and has no additives, which is more beneficial to human health care and health preservation.

[0081] II. Research on production process

[0082] At present, anticoagulants are added to the deer blood in most deer wines and deer blood wines on the market. The reason is that fresh deer blood is not easy to preserve, inconvenient to transport and prone to breed microorganisms. In order to facilitate the preservation and transportation of deer blood, manufacturers will add anticoagulants to deer blood, but this operation increases the food safety risk.

[0083] In order to ensure the food safety of the developed deer blood liquor in this application, during the development process of deer blood liquor, the high-tech "vacuum freeze-drying technology" is adopted, applying the principle of low-temperature negative-pressure vacuum. Without adding any additional auxiliary agents, fresh deer blood is freeze-dried into small-molecule deer blood peptide, which not only fully retains the active ingredients of deer blood, but also has no additives, which is more beneficial to human health care and health preservation. And through preliminary small-scale tests, it is determined that the production process of deer blood liquor mainly includes four steps: freeze-drying of fresh deer blood, fermentation, extraction of deer blood liquor, and preparation.

[0084] (1) Determination of the drying method of fresh deer blood

[0085] Deer blood has a complex composition, mainly containing proteins, various lipids, free amino acids, hormones, vitamins, sterols, polysaccharides, etc. Due to the rich nutritional components in deer blood, fresh deer blood is easily affected by external temperature, humidity, and sanitation conditions during storage and transportation, and is extremely prone to the growth of microorganisms and spoilage. To ensure the quality uniformity and stability of deer blood wine using small molecule deer blood peptides as raw materials, fresh deer blood needs to be dried first, and deer blood wine is prepared using dried small molecule deer blood peptides as raw materials; the dried deer blood can not only retain the active ingredients of deer blood, but also control the quality of fresh deer blood and prevent the growth, reproduction, and spoilage of microorganisms.

[0086] 1. Selection of drying methods

[0087] Taking the protein content in deer blood as an index, a comparative study was conducted on four drying methods: traditional drying at 60°C, drying at 60°C after grinding, freeze-drying, and freeze-drying after grinding.

[0088] (1) Drying at 60°C

[0089] Spread fresh deer blood evenly on a baking tray and place it in an oven for drying at 60°C.

[0090] (2) Drying at 60°C after grinding

[0091] Grind fresh deer blood with a colloid mill, spread it evenly on a baking tray, and place it in an oven for drying at 60°C.

[0092] (3) Freeze-drying

[0093] Place fresh deer blood in a vacuum freeze-drying chamber and freeze it at -20 to -35°C and a pressure of 12.5 to 13.3 Pa for 3 to 5 hours; adjust the pressure to 1.3 to 1.33 Pa and the temperature to -57 to -60°C to completely sublime the water in the deer blood; slowly adjust the temperature from -38 to -40°C to 9 to 10°C, which takes 9 to 13 hours; then slowly heat the temperature to 28 to 30°C, which takes 7 to 10 hours; the water captured by the condenser accounts for 75 to 85% of the total mass, and that's it.

[0094] (4) Freeze-drying after grinding

[0095] Grind fresh deer blood with a colloid mill, place it in a vacuum freeze-drying chamber, and freeze it at -20 to -35°C and a pressure of 12.5 to 13.3 Pa for 3 to 5 hours; adjust the pressure to 1.3 to 1.33 Pa and the temperature to -57 to -60°C to completely sublime the water in the deer blood; slowly adjust the temperature from -38 to -40°C to 9 to 10°C, which takes 9 to 13 hours; then slowly heat the temperature to 28 to 30°C, which takes 7 to 10 hours; the water captured by the condenser accounts for 75 to 85% of the total mass, and that's it.

[0096] 2. Detection methods for target components

[0097] Determination of protein content is as follows:

[0098] Weigh 2 g of solid sample and 20 ml of liquid sample (equivalent to 30 mg - 40 mg of N), accurate to 0.001 g, and put them into a digestion tube. Then add 0.4 g of copper sulfate, 6 g of potassium sulfate and 20 mL of sulfuric acid, and carry out digestion in a digestion furnace. After the temperature of the digestion furnace reaches 420 °C, continue digestion for 1 h. At this time, the liquid in the digestion tube is green and transparent. After taking it out and cooling, add 50 mL of water, and realize automatic liquid addition, distillation and titration on an automatic Kjeldahl nitrogen analyzer (before use, add sodium hydroxide solution, hydrochloric acid or sulfuric acid standard solution and a mixed indicator (2 parts of methyl red ethanol solution and 1 part of methylene blue ethanol solution mixed before use)). Calculate the protein content in the sample.

[0099] Protein content (g / 100 g) = total nitrogen content (g / 100 g) × 6.25

[0100] 3. Results

[0101] During the research process, 10 kg of fresh deer blood was taken, with a total of four portions. They were dried by the above 4 different drying methods respectively, and the total amount of protein in the samples was measured. The results are shown in Table 1.

[0102] Table 1 Comparison of different drying methods of deer blood

[0103]

[0104]

[0105] It can be seen from the experimental results that the protein content in the deer blood obtained by grinding first and then freeze-drying is significantly higher than that in the dried deer blood by drying. The reason is that during the freeze-drying process, the deer blood has experienced the freeze-thaw process of low-temperature freezing and melting, resulting in the destruction of the hydrophobic bond structure of the cell membrane, the formation of ice crystal grains in the cells causing cell swelling and rupture, making the active ingredients in the freeze-dried deer blood peptides easier to be extracted; using the physical method of grinding to change the deer blood from macromolecules to small molecule peptides not only benefits the dissolution of proteins more; at the same time, compared with the chemical hydrolysis method for preparing small molecule deer blood peptides, the physical method has no residues and is safer. Therefore, it is determined to dry the fresh deer blood by combining grinding and freeze-drying.

[0106] The drying process of fresh deer blood is determined to adopt the method of freeze-drying, specifically as follows:

[0107] After grinding fresh deer blood with a colloid mill, place it in a vacuum freeze-drying oven and freeze it at -20 to -35 °C and a pressure of 12.5 to 13.3 Pa for 3 to 5 hours; adjust the pressure to 1.3 to 1.33 Pa and the temperature to -57 to -60 °C to completely sublime the water in the deer blood; slowly adjust the temperature from -38 to -40 °C to 9 to 10 °C, which takes 9 to 13 hours; then slowly heat the temperature to 28 to 30 °C, which takes 7 to 10 hours; the water captured by the condenser accounts for 75 to 85% of the total mass, and that's it.

[0108] (2) Determination of the preparation process of deer blood-based liquor

[0109] The deer blood-based liquor is prepared by the method of mixing and fermenting deer blood and sorghum to make liquor, so as to fully extract the protein in the deer blood.

[0110] After preliminary experiments, the sorghum rice should be crushed and steamed first, and then mixed evenly with the freeze-dried deer blood peptide powder and added with koji for stacking fermentation to ensure the quality of the prepared deer blood-based liquor.

[0111] 1. Determination of the mesh number of crushed sorghum rice

[0112] Since the dried deer blood is in powder form, in order to ensure uniform koji mixing in the follow-up, it is determined to crush the sorghum rice into a coarse powder of 40 meshes.

[0113] 2. Determination of the grain moistening conditions

[0114] 2.1 Investigation of the water absorption rate of sorghum rice

[0115] Take 200 g of crushed sorghum rice, add 1000 g of water, record the positions of the liquid level and the sorghum surface, observe the height difference between the liquid level and the sorghum surface every 60 minutes until the height difference no longer changes, then pour out the remaining water and weigh it to calculate the water absorption rate of the sorghum rice.

[0116] Summary: It can be seen from the experimental results that after the sorghum rice is soaked in water for 6 hours, the liquid level height no longer changes. At this time, the weight of the sorghum rice is 249.2 g, so the water absorption rate is

[0117]

[0118] Therefore, during the grain moistening process, 24.6% more water should be added.

[0119] 2.2 Investigation of the water addition amount for grain moistening of sorghum rice

[0120] Take 100 g of crushed sorghum rice, a total of 5 portions, and soak them in water at 1.2 times, 2.5 times, 3.7 times, 5.0 times, and 6.2 times the weight of the sorghum rice for 6 hours respectively. Pour out the unabsorbed water, weigh it, and record the weight of the sorghum rice after water absorption. The results are shown in Table 2 below.

[0121] Table 2 Results of investigation on water addition for grain moistening

[0122]

[0123] The experimental results show that when the water addition ratio is 1:1.2 and 1:2.5, there is no residual water. When the water addition ratio is 1:1.2, the added water cannot completely immerse the sorghum rice; when the water addition ratio is 1:2.5, the sorghum rice cannot fully absorb water; when the water addition ratio is 1:5 and 1:6.2, the sorghum rice cannot absorb all the water, and there is more residual water; and when the water addition ratio is 1:3.7, the sorghum rice can just absorb the added water and can be fully soaked.

[0124] Therefore, the amount of water to be added for moistening the grain is determined as follows: based on the water absorption rate of sorghum rice being 24.6%, add water in a ratio of 1:3.7 to the weight of sorghum rice and soak for 6 hours.

[0125] 3. Determination of water for brewing

[0126] The natural microorganisms and minerals contained in water from different sources vary greatly, which has a great impact on the clarity and taste of the brewed wine. In the study, drinking water (tap water), purified water, and river water were used as the subjects, and the clarity, taste, solids, and yield of the brewed wine were used as indicators to screen the water used for moistening grains and brewing.

[0127] Method: Take 500g of crushed sorghum rice, a total of 3 portions, add drinking water (tap water), purified water, and river water in a ratio of 1:3.7, soak for 6 hours, drain, and steam until the sorghum rice has a water content of about 60%, the sorghum rice is cooked, the surface is not dry or sticky, and there is no raw core when it is twisted by hand. After cooling, add 500g of freeze-dried deer blood peptide powder and 5g of Xiaoqu, mix well, and ferment at 20℃ away from light for 30 days. The results are shown in Table 3 below.

[0128] Table 3 Determination of water for brewing

[0129]

[0130] Through investigation and research on the sources of water for brewing, it was found that drinking water contains calcium, iron, manganese, etc., which does not meet the requirements of brewing water. At the same time, there is residual free chlorine in drinking water, which will have a great impact on the taste and quality of the finished wine. River water is a more ideal water for brewing, but the water quality of river water will change with the seasons, climate and other natural conditions, burying hidden dangers to the quality uniformity of the finished wine. Purified water is high-purity deionized water obtained by osmosis and ultrafiltration. Its water quality is stable and the taste is pure. Using it as water for brewing can not only reduce the solid content of the finished wine, but also effectively ensure the uniformity, stability and controllability of the quality of the finished wine.

[0131] Through the quality testing of sorghum wine brewed with drinking water, river water and purified water, it can be seen that the wine brewed with purified water and river water has better quality. However, considering that river water is greatly affected by natural factors, in order to ensure the uniformity, stability and controllability of the finished wine, it is decided to use purified water for brewing.

[0132] 4. Study on the dosage ratio of sorghum rice and freeze-dried deer blood peptide powder

[0133] Prepare 5 portions of crushed sorghum rice, 500g each, add purified water at a ratio of 1:3.7, soak for 6 hours, drain, steam until the water content of sorghum rice is about 60%, cool, add 0.25, 0.5, 0.75, 1, 1.25 times the weight of sorghum rice, freeze-dried deer blood peptide powder, 5g Xiaoqu, mix well, and ferment at 20°C in the dark for 30 days. The results are shown in Table 4.

[0134] Table 4 Results of the investigation on the proportion of freeze-dried deer blood peptide powder added

[0135]

[0136] A comparative study of the amount of sorghum rice and freeze-dried deer blood peptide powder found that when the amount of sorghum rice and freeze-dried deer blood peptide powder was 1:1.25, the freeze-dried deer blood peptide powder and sorghum rice could not be effectively mixed evenly, resulting in a lower wine yield; when the amount of sorghum rice and freeze-dried deer blood peptide powder was 1:0.5-1:1, the freeze-dried deer blood peptide powder and sorghum rice could be fully mixed, and under the premise of the same alcohol content of the wine, the wine yield and the content of fixed substances in the wine did not change significantly; when the amount of sorghum rice and freeze-dried deer blood peptide powder was 1:0.25, the content of solids in the wine was low. In order to ensure that the sorghum rice can be effectively fermented after adding freeze-dried deer blood peptide powder, the amount ratio of sorghum rice to freeze-dried deer blood peptide powder was determined to be 1:0.75.

[0137] 5. Determination of Xiaoqu preparation process

[0138] The small-scale study confirmed that the wine obtained by fermenting deer blood wine with medicinal koji has a better taste. Therefore, the Chinese medicinal materials added to the medicinal koji and the amount of Chinese medicinal materials added were determined.

[0139] Take 500g rice flour, add 2% koji, add different Chinese medicinal materials powder according to the table below, mix well and make into cakes, flatten and cut into 2cm 3 The particles were sieved and evenly coated with koji mother on the surface, and placed in the koji room, and the room temperature was kept at 28℃-31℃. After 20 hours, the product temperature was controlled at 33℃, and after 24 hours, the product temperature was controlled at no more than 35℃, until the koji matured in 48 hours. The results are shown in Table 5.

[0140] Table 5 Results of dosage of Chinese medicinal materials for koji making

[0141]

[0142] During the research process, Kaempferia galanga or cinnamon was used as the raw material for koji preparation respectively. The results showed that the koji prepared with Kaempferia galanga had a unique spicy taste, while the koji made from cinnamon had a unique koji fragrance. At the same time, it was also found that the physical properties of the koji prepared with 180-mesh cinnamon powder accounting for 10% of the rice flour amount were better than those with 5% and 15% dosages. Therefore, the final determined method for koji preparation is as follows:

[0143] Take an appropriate amount of rice flour, add 2% of koji mother and 10% of 180-mesh fine cinnamon powder based on the amount of rice flour, mix evenly to make a dough, flatten it, and cut it into particles with a size of 2 cm 3 , sieve and round them, evenly coat the surface with koji mother, put them into the koji room, keep the room temperature at 28°C - 31°C. After 20 hours, control the temperature of the material at 33°C. After 24 hours, control the temperature of the material not to exceed 35°C until the koji matures after 48 hours.

[0144] 6. Determination of the dosage of fermented koji

[0145] To ensure the full fermentation of sorghum and deer blood, the dosage of fermented koji was screened. Take 1000 g of the mixture of sorghum and freeze-dried deer blood peptide powder at a ratio of 1:0.75, a total of 5 portions, and add different dosages of koji as shown in the following table for fermentation. Taking the properties of the prepared wine as the index, determine the dosage of koji. The results are shown in Table 6.

[0146] Table 6 Determination of the dosage of koji for fermentation

[0147]

[0148] Through the comparative study on the dosage of koji, it was found that when the dosage of koji was 5 g - 6.5 g, the properties and liquor yield of the prepared wine met the requirements; while when the dosage of koji was 2 g - 3.5 g, there were precipitates in the prepared wine below 10°C. Therefore, it was determined that the dosage of koji was 5 g - 6 g, that is, 0.5% - 0.6% of the weight of the mixture of sorghum and freeze-dried deer blood peptide powder at a ratio of 1:0.75.

[0149] 7. Determination of fermentation time

[0150] During the research process, the fermentation time of sorghum and freeze-dried deer blood peptide powder was determined. Take 1000 g of the mixture of sorghum and freeze-dried deer blood peptide powder at a ratio of 1:0.75, a total of 5 portions, add 5 g of koji to each portion and mix evenly. Ferment in a cellar at 25°C according to the time shown in the following table. Taking the contents of alcohols, esters and free amino acids produced during fermentation as the index, determine the fermentation time. The results are shown in Table 7.

[0151] Table 7 Determination of fermentation time

[0152]

[0153]

[0154] The experimental results show that the alcohol content will not increase with the increase of fermentation time. On the contrary, when the fermentation time is too long, the alcohol content will decrease. At the same time, the taste of the wine will also change. The extension of fermentation time will not significantly increase the mellow aroma components (alcohol esters) in the wine, but the content of free amino acids has not changed significantly since the 30th day, indicating that the freeze-dried deer blood peptide powder has been fully fermented at 30 days. Therefore, the fermentation time is determined to be 30 days.

[0155] 8. Determination of distillation method

[0156] In order to ensure the purity and quality of the prepared wine, the distillation temperature is controlled at 85℃±5℃ during the distillation process. In the process of collecting the wine, the first 1% of the head and the tail wine with a concentration of less than 40° are removed, and only the main wine of about 60° is collected for use. Research has determined that 100kg of sorghum rice and 75kg of freeze-dried deer blood peptide powder can produce 34kg of main wine with a concentration of 60° by mixing and fermenting.

[0157] 9. Summary

[0158] Based on the above research, the preparation process of deer blood-based wine is determined as follows:

[0159] After the sorghum rice is crushed, add 3.7 times purified water, soak for 6 hours, drain, and steam until the water content of the sorghum rice is about 60%. After cooling, mix the sorghum rice with freeze-dried deer blood peptide powder in a ratio of 1:0.75, add 0.5% of the weight of the mixture into Xiaoqu, place it in a dark place at 20°C for fermentation for 30 days, distill it at 85°C±5°C, and take the regular liquor with a concentration of 60°.

[0160] (III) Determination of the extraction method of medicinal materials

[0161] The single factor analysis method was adopted, with total solid (25 g of the supernatant of the extraction solution was weighed, placed in an evaporating dish that was dried to constant weight, evaporated to dryness in a water bath, dried at 105°C for 3 h, weighed, and the total solid content was calculated) as the investigation index. Factors affecting the extraction process, such as the solid-liquid ratio, number of extractions, and extraction time, were investigated to determine the optimal extraction process parameters.

[0162] 1. Investigation of material-liquid ratio

[0163] According to the formula ratio, 500g of wolfberry, 500g of jujube, 50g of dried ginger, 50g of galangal, and 50g of cinnamon were weighed, and different proportions of 60° sorghum wine were added as shown in the table below, and refluxed for extraction at 85℃±5℃ for 2h. The results are shown in Table 8 below.

[0164] Table 8 Effect of material-liquid ratio on the extraction of wine soaking materials

[0165]

[0166] As can be seen from the results, when the material-liquid ratio is 1:5, the total solid content of the supernatant obtained is relatively high; when the material-liquid ratio is 1:6, the total solid content of the supernatant obtained is the highest, but the difference in total solids from that with a material-liquid ratio of 1:5 is relatively small. Considering energy conservation and consumption reduction in the industrial production process, the dosage of sorghum wine and medicinal materials during extraction is determined to be 5:1.

[0167] 2. Investigation of extraction times

[0168] Weigh 500 g of wolfberries, 500 g of Chinese dates, 50 g of dried ginger, 50 g of galangal, and 50 g of cinnamon according to the formula ratio, add 5 times the amount of 60° sorghum wine, and reflux at 85°C ± 5°C according to the extraction times in the following table, with each extraction lasting 2 h. The results are shown in Table 9 below.

[0169] Table 9 Results of the influence of extraction times on extraction

[0170]

[0171]

[0172] As can be seen from the results, 90% of the components in the medicinal materials can be extracted after 2 extractions, and increasing the extraction times will not significantly improve the extraction rate of related substances in the medicinal materials. Therefore, the extraction times are determined to be 2 times.

[0173] 3. Determination of extraction time

[0174] Weigh 500 g of wolfberries, 500 g of Chinese dates, 50 g of dried ginger, 50 g of galangal, and 50 g of cinnamon according to the formula ratio, add 5 times the amount of 60° sorghum wine, extract 2 times at 85°C ± 5°C, and extract each time according to the time in the following table. The results are shown in Table 10 below.

[0175] Table 10 Results of the influence of extraction time

[0176]

[0177] As can be seen from the results, infinitely increasing the extraction time will not effectively increase the extraction rate of the medicinal materials. Therefore, the extraction times are finally determined to be 2 times.

[0178] 4. Summary

[0179] Based on the above research, the extraction method of the medicinal materials is determined as follows:

[0180] Take the formula amount of wolfberries, red dates, dried ginger, galangal, and cinnamon, add 5 times the amount of 60° sorghum wine based on the dosage of the medicinal materials, extract at 85°C ± 5°C for 2 times, with each extraction lasting 2 hours, filter the filtrate, and combine them.

[0181] (IV) Determination of the preparation method of deer blood wine

[0182] The alcohol content of food-grade wine is ≤33°. In addition, this deer blood wine is prepared by freeze-dried deer blood peptide powder and medicinal material extracts. In order to improve the palatability, it is necessary to add an appropriate amount of flavoring agent to adjust the taste.

[0183] Commonly used flavoring agents include brown sugar, white sugar, and rock sugar. Among them, white sugar has the effects of nourishing the middle and replenishing qi, moistening the lungs and promoting fluid production, relieving cough and reducing phlegm, and is suitable for people with spleen deficiency diarrhea, dry lung cough, etc.; brown sugar has the effects of nourishing qi and blood, strengthening the spleen and warming the stomach, and is suitable for people with physical weakness and cold stomach; and rock sugar has the effects of moistening the lungs and relieving cough, nourishing the middle and replenishing qi, and is suitable for people with spleen and stomach weakness, dry lung cough, etc.

[0184] In light of the development intent of this product, it was decided to use brown sugar as the flavoring agent.

[0185] Mix the deer blood base wine with the medicinal material extract, take 500g of the mixed wine, a total of 5 portions, add different amounts of brown sugar (brown sugar is dissolved with a small amount of purified water) according to the table below, and then add purified water to adjust the degree of the deer blood wine to 33°. See Table 11 below for details.

[0186] Table 11 Effects of different amounts of brown sugar on the properties of deer blood wine

[0187]

[0188] After selecting the amount of flavoring agent, it was determined that brown sugar was used as the flavoring agent for deer blood wine, and the amount of brown sugar was 2.5% of the total amount.

[0189] (V) Summary

[0190] Based on the research on the production process of deer blood wine, the processing method of deer blood wine was finally determined as follows:

[0191] After grinding fresh deer blood with a colloid mill, place it in a vacuum freeze drying box and freeze it at -20 to -35°C and 12.5 to 13.3Pa pressure for 3 to 5 hours; adjust the pressure to 1.3 to 1.33Pa and the temperature to -57 to -60°C to completely sublime the water in the deer blood; slowly adjust the temperature from -38 to -40°C to 9 to 10°C, and this process takes 9 to 13 hours; then slowly heat the temperature to 28 to 30°C, and this process takes 7 to 10 hours; the water capture capacity of the condenser accounts for 75 to 85% of the total mass, and the freeze-dried deer blood polypeptide powder is obtained for standby use.

[0192] Take another sorghum rice and grind it, add 3.7 times purified water, soak it for 6 hours, drain it, steam it in a steamer until the water content of the sorghum rice is about 60%, cool it, mix the sorghum rice and freeze-dried deer blood peptide powder in a ratio of 1:0.75, add 0.5% of Xiaoqu by weight of the mixture, mix well, ferment it at 20°C away from light for 30 days, distill it at 85°C±5°C, take the positive wine with a concentration of 60°, and obtain wine 1 for standby use.

[0193] Take the medlar, red date, dried ginger, galangal and cinnamon in the formula amount, add 60° sorghum liquor 5 times the amount of the medicinal materials, extract at 85°C ± 5°C for 2 times, 2 hours each time, filter the filtrate, combine, and obtain liquor 2 for standby. Mix liquor 1 and liquor 2, add brown sugar accounting for 2.5% of the blending amount (dissolve the brown sugar with a small amount of purified water), mix evenly, and then add purified water to adjust the alcohol content of the deer blood liquor to 33°, then it is ready.

[0194] Although the present invention has been described in detail above with general descriptions, specific embodiments and experiments, some modifications or improvements can be made on the basis of the present invention, which are obvious to those skilled in the art. Therefore, these modifications or improvements made without departing from the spirit of the present invention all fall within the scope of protection required by the present invention.

Claims

1. A deer blood wine containing small molecule deer blood peptides and having the functions of supplementing qi and nourishing blood, characterized in that, The invention comprises the following raw materials in parts by weight: 400-450 parts of freeze-dried deer blood peptide, 550-600 parts of sorghum rice, 480-520 parts of wolfberry, 480-520 parts of jujube, 45-55 parts of dried ginger, 45-55 parts of galangal, 45-55 parts of cinnamon bark, 24-26 parts of brown sugar and 4-6 parts of Xiaoqu.

2. The deer blood wine containing small molecule deer blood peptides with qi-tonifying and blood-nourishing effects according to claim 1, characterized in that, The invention comprises the following raw materials in parts by weight: 430 parts of freeze-dried deer blood peptide, 570 parts of sorghum rice, 500 parts of wolfberry, 500 parts of jujube, 50 parts of dried ginger, 50 parts of galangal, 50 parts of cinnamon bark, 25 parts of brown sugar and 5 parts of Xiaoqu.

3. The deer blood wine containing small molecule deer blood peptides with the effects of supplementing qi and nourishing blood according to any one of claims 1-2, characterized in that, The preparation of the freeze-dried deer blood peptide is as follows: fresh deer blood is ground with a colloid mill, placed in a vacuum freeze drying box, and frozen at -20 to -35°C and 12.5 to 13.3 Pa for 3 to 5 hours; then the pressure is adjusted to 1.3 to 1.33 Pa and the temperature is adjusted to -57 to -60°C to completely sublime the water in the deer blood; the temperature is slowly adjusted from -38 to -40°C to 9 to 10°C, and this process takes 9 to 13 hours; then the temperature is slowly heated to 28 to 30°C, and this process takes 7 to 10 hours; the water replenishment amount of the condenser accounts for 75 to 85% of the total mass.

4. A preparation method of deer blood wine containing small molecule deer blood peptides with qi-tonifying and blood-nourishing effects as described in any one of claims 1-2, characterized in that, The steps include: S1, grind the fresh deer blood with a colloid mill, place it in a vacuum freeze drying box, freeze it at -20 to -35°C and 12.5 to 13.3Pa pressure for 3 to 5 hours; then adjust the pressure to 1.3 to 1.33Pa and the temperature to -57 to -60°C to completely sublimate the water in the deer blood; slowly adjust the temperature from -38 to -40°C to 9 to 10°C, this process takes 9 to 13 hours; then slowly heat the temperature to 28 to 30°C, this process takes 7 to 10 hours; the water capture capacity of the condenser accounts for 75 to 85% of the total mass, and the freeze-dried deer blood peptide powder is obtained for standby use; S2, after crushing the sorghum rice, adding 2.5-5.0 times purified water, soaking for 6 hours, draining, steaming in a steamer until the water content of the sorghum rice is 55-65%, cooling and setting aside; S3, according to the formula, take the freeze-dried deer blood peptide powder obtained in step S1, the sorghum rice obtained in step S2, and Xiaoqu, mix well, ferment at 20°C away from light for 30 days, distill at 85°C±5°C, take the regular wine with a concentration of 60°, and obtain wine liquid 1 for standby use; S4, taking wolfberry, red dates, dried ginger, galangal, and cinnamon according to the formula, adding 60° kaoliang wine which is 5 times the total amount of the medicinal materials, and reflux extracting at 85°C±5°C for 2 times, each time for 2 hours, filtering the filtrate, combining, and obtaining liquor 2, which is set aside; S5, mix the wine 1 and the wine 2, add the formula amount of brown sugar, mix well, add appropriate amount of purified water, adjust the deer blood wine to 33°, and it is ready.

5. The preparation method according to claim 4, wherein The amount of purified water used in step S2 is: 3.7 times the weight of sorghum rice.

6. The preparation method according to claim 4, characterized in that, In step S2, the sorghum rice is steamed in the upper steamer until the water content of the sorghum rice reaches 60%.

7. The preparation method according to claim 4, characterized in that, The mass ratio of sorghum rice to freeze-dried deer blood polypeptide powder in step S2 is 1:0.

75.

8. The preparation method according to claim 4, characterized in that, The amount of Xiaoqu used in step S2 is 0.5% of the total weight of sorghum rice and freeze-dried deer blood polypeptide powder.

9. The preparation method according to claim 4, characterized in that, The preparation of the starter culture described in step S2 is as follows: Take an appropriate amount of rice flour, add 1-3% of the starter culture mother and 8-12% of fine cinnamon powder based on the amount of rice flour. After mixing evenly, make it into a dough, flatten it, and cut it into particles with a size of 2 cm 3 . Sieve and round them, evenly coat the surface with the starter culture mother, put them into the koji room, keep the room temperature at 28℃-31℃. After 20 hours, control the koji temperature at 33℃. After 24 hours, control the koji temperature not to exceed 35℃ until the koji matures after 48 hours.

10. The preparation method according to claim 9, characterized in that, The amount of the koji mother is 2% of the amount of the rice flour, and the amount of the cinnamon powder is 10% of the amount of the rice flour.

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