Dendrobium officinale wine and preparation method thereof

Abstract

The invention discloses dendrobium officinale wine and a preparation method thereof, and relates to the technical field of wine making, the preparation method comprises the following steps: uniformly mixing Baijiu with dendrobium officinale leavening, standing, taking supernatant, filtering with a modified polymer membrane, filling and after-ripening, thus obtaining the dendrobium officinale wine, the dendrobium officinale leavening is obtained by fermenting bacillus subtilis, bacillus megatherium and monascus; by combining a microbial fermentation technology and a functional membrane filtration technology, efficient fusion of active ingredients of dendrobium officinale and the baijiu is achieved, the final product keeps the mellow flavor of traditional baijiu, also has the health-care effect of dendrobium officinale, is clear and transparent in color and luster and soft and rich in taste, and the storage stability is remarkably improved.

Description

Technical Field

[0001] The invention relates to the technical field of wine making, and in particular to a dendrobium officinale wine and a preparation method thereof. Background Art

[0002] Dendrobium officinale is a perennial herbaceous plant of the genus Dendrobium in the Orchidaceae family, primarily found in Zhejiang, Anhui, and Jiangxi provinces of my country. Its flat stem, covered with a golden or grayish-yellow iron bark, gives it the name "Dendrobium officinale." Since ancient times, it has been hailed as a "top-grade nourishing herb and the foremost of the nine immortal herbs." The Shennong Herbal Classic lists it as a top-grade herb, while the Compendium of Materia Medica states that it "strengthens yin and essence, nourishes the intestines and stomach, replenishes internal deficiencies, soothes stomach qi, and builds muscle mass." Dendrobium officinale has been used in traditional Chinese medicine for over 2,000 years and is a prized and valuable traditional Chinese medicinal ingredient.

[0003] Modern research indicates that Dendrobium candidum contains a rich array of active ingredients, primarily polysaccharides (3-8%), alkaloids (0.02-0.1%), flavonoids (0.2-0.5%), amino acids, and trace elements. Dendrobium polysaccharides have immune-boosting, antioxidant, and anti-tumor properties; alkaloids such as dendrobium alkaloids and dendrobium amine have anti-inflammatory, liver-protective, and blood sugar-lowering effects; and flavonoids possess significant antioxidant and free radical-scavenging properties. These active ingredients collectively impart to Dendrobium candidum its diverse pharmacological effects, including nourishing the stomach and promoting fluid production, nourishing yin and clearing heat, improving eyesight, nourishing yin and moistening the lungs, and enhancing immunity.

[0004] Combining Dendrobium officinale with baijiu (Chinese liquor) to create a functional blended liquor, which leverages baijiu's meridian-clearing properties while retaining the medicinal value of Dendrobium officinale, has become a key development in the liquor market. In recent years, with increasing public awareness of health and a growing appreciation for traditional Chinese medicine, market demand for Dendrobium officinale liquor, a specialty liquor with both drinking value and health benefits, has continued to expand.

[0005] At present, the preparation methods of Dendrobium officinale wine mainly include immersion method, distillation method and formulation method. The immersion method is to immerse Dendrobium officinale directly in white wine and dissolve its active ingredients through long-term immersion, but this method has disadvantages such as low extraction efficiency, long immersion time, and incomplete dissolution of active ingredients. The distillation method is to ferment and distill Dendrobium officinale together with raw materials such as grains, but most of the heat-sensitive active ingredients will be destroyed during the high-temperature distillation process, and the process is complicated and the cost is high. The formulation method is to mix Dendrobium officinale extract with white wine, but the existing extraction process has a low extraction rate for large molecular active substances such as polysaccharides in Dendrobium officinale, and the extract often contains impurities, which affects the clarity and stability of the finished wine.

[0006] CN117327547A discloses a method for preparing a Dendrobium officinale blended wine, comprising the following steps: S1, preparing a Dendrobium officinale fermentation liquid; S2, preparing a plant extract; S3, preparing a mixed concentrate; and S4, preparing the Dendrobium officinale blended wine. The Dendrobium officinale blended wine provided by this invention is primarily based on Dendrobium officinale, which has excellent yin-nourishing and fire-reducing effects. It is supplemented with herbs such as Polygonatum odoratum, Chrysanthemum Flos, Honeysuckle, Gardenia jasminoides, Bamboo Leaves, and Schisandra chinensis to clear heat and reduce internal heat. Poria cocos, Chinese yam, and lily bulbs are used to invigorate the spleen and dispel dampness, while Pueraria root is used to relieve hangovers and protect the liver. This formula is rationally formulated and effective, with distinct benefits, including aiding sleep, being smooth and non-intoxicating, and alleviating hangovers. The optimal formulation and preparation method are determined based on a comprehensive consideration of factors such as the functionality of the medicinal and edible plant, dosage, base liquor alcohol content, and soaking method.

[0007] Existing Dendrobium officinale wines are prone to turbidity, sedimentation, and flavor deterioration during aging. This is primarily due to macromolecules such as proteins and polysaccharides in the Dendrobium officinale interacting with components in the wine, or polymerizing and precipitating under oxidation. Traditional filtration techniques, such as diatomaceous earth filtration and membrane filtration, often over-remove the active ingredients in the Dendrobium officinale, reducing product efficacy. Alternatively, incomplete filtration can lead to sedimentation during aging, impacting product quality and consumer experience.

[0008] Therefore, developing a method for preparing Dendrobium officinale wine that can efficiently extract and retain the active ingredients of Dendrobium officinale while ensuring that the finished wine is clear and transparent and has a stable flavor has important theoretical significance and application value. Summary of the Invention

[0009] In order to address the deficiencies in the prior art, the present invention aims to provide a Dendrobium officinale wine and a preparation method thereof. The fermentation process improves the bioavailability of functional molecules such as Dendrobium officinale polysaccharides and alkaloids. The precise filtration of the modified polymer membrane retains the key active ingredients while removing impurities, solving industry problems such as insufficient extraction of active ingredients, excessive impurities and unstable flavor in the traditional immersion method.

[0010] In order to achieve the above object, the present invention adopts the following technical solutions:

[0011] A preparation method of dendrobium officinale wine comprises the following steps: by weight, evenly mixing 1000 parts of liquor and 30-180 parts of dendrobium officinale fermented material, standing at 2-10°C for 24-48 hours, collecting the supernatant and filtering it with a modified polymer membrane, filling it and then ripening it for 5-10 days to obtain the dendrobium officinale wine.

[0012] Preferably, the liquor concentration is 32-55 vol%.

[0013] Preferably, the preparation method of the Dendrobium officinale fermentation product comprises the following steps: washing and draining fresh Dendrobium officinale, then crushing it to 60-100 mesh, adding it to cold water at a mass ratio of 1:50-200 and soaking it for 30-60 minutes, decocting it for 30-180 minutes after soaking, mixing the medicinal liquid with the microbial agent at a mass ratio of 1000:3-8 after cooling, fermenting it at 33-36°C for 12-24 hours, drying, grinding, passing through a 200-300 mesh sieve, and sterilizing to obtain the Dendrobium officinale fermentation product.

[0014] Preferably, the microbial agent is obtained by mixing Bacillus subtilis, Bacillus megaterium and Monascus in a mass ratio of 1:1-2:1-2; the Bacillus subtilis, Bacillus megaterium and Monascus are powders with a concentration of 5 to 50 billion cfu / g.

[0015] Preferably, the method for preparing the modified polymer film comprises the following steps:

[0016] (1) Immersing the polymer film in a Tris buffer containing dopamine hydrochloride and hydrogen peroxide, gently stirring the reaction under ventilation, filtering and washing the product to obtain a PDA-modified film;

[0017] Dopamine self-polymerization on the polymer membrane surface: Dopamine undergoes auto-oxidative polymerization in an alkaline environment, with its catechol groups oxidized to quinone structures. Hydrogen peroxide accelerates this process. The reactive quinone intermediate polymerizes through three pathways: C-C bond formation with other quinone groups; Michael addition with catechol groups; and Schiff base formation with amino groups. These reactions generate a network-structured polydopamine (PDA) layer, which adheres to the membrane surface through various non-covalent interactions (hydrogen bonding, π-π stacking, hydrophobicity, and electrostatic interactions), forming a dark brown coating that increases the membrane's hydrophilicity and reactivity.

[0018] Preferably, in step (1), the polymer film is one of polyvinylidene fluoride film, polytetrafluoroethylene film, and polypropylene film.

[0019] Preferably, in step (1), the polymer membrane has a thickness of 1 to 4 μm and a pore size of 0.4 to 0.8 μm.

[0020] Preferably, in step (1), the ratio of the polymer membrane, Tris buffer, dopamine hydrochloride, and hydrogen peroxide is 10 g: 100-200 mL: 0.2-1 g: 0.1-0.3 mL; the Tris buffer is 10-50 mmol / L, pH = 8.0-8.5; and the hydrogen peroxide concentration is 30 wt%.

[0021] Preferably, in step (1), the stirring reaction conditions are 20-35° C. for 8-12 hours; and the product is washed with deionized water 5-6 times.

[0022] (2) immersing the PDA modified membrane in a Tris buffer containing L-cysteine and ascorbic acid, stirring the reaction slightly in a dark environment, filtering and washing the product to obtain a grafted modified membrane;

[0023] Reaction of Cysteine with PDA-Modified Membrane: Cysteine undergoes a Michael addition reaction with the PDA membrane via the sulfhydryl (-SH) group. In the buffer, the sulfhydryl group, present as a thiol anion, acts as a nucleophile to attack the beta carbon of the quinone group on the PDA surface, forming a C-S covalent bond. Simultaneously, the amino group of cysteine reacts with the remaining quinone group to form a C-N bond. Ascorbic acid protects the sulfhydryl group from oxidation, and light-shielding conditions prevent the formation of disulfide bonds. Through these reactions, cysteine is grafted onto the PDA membrane surface, introducing amino and carboxyl functional groups, paving the way for subsequent reactions.

[0024] Preferably, in step (2), the dosage ratio of the PDA modified membrane, Tris buffer, L-cysteine, and ascorbic acid is 10 g: 100-200 mL: 0.6-2.4 g: 0.01-0.05 g; the Tris buffer is 10-50 mmol / L, and the pH is 7.5-8.0.

[0025] Preferably, in step (2), the stirring reaction conditions are 20-35° C. for 3-7 hours; and the product is washed 3-5 times with Tris buffer and deionized water in sequence.

[0026] (3) Preparing a MES buffer solution containing gallic acid, EDC, and NHS, pre-activating the solution, and then immersing the grafted modified membrane in the solution. Slightly stirring the solution to react, filtering, washing, soaking, and drying the product, thereby obtaining a modified polymer membrane.

[0027] Reaction of Gallic Acid with the Grafted Modified Membrane: EDC first reacts with the carboxyl groups of gallic acid to form an unstable O-acylurea intermediate, which is then converted by NHS into a stable active ester. This activated gallic acid undergoes nucleophilic substitution with amino groups on the membrane surface, forming amide bonds. The three phenolic hydroxyl groups of gallic acid remain free, interacting with water through hydrogen bonds and chelating metal ions, imparting hydrophilicity, antibacterial properties, and antioxidant properties to the membrane surface. The resulting modified membrane surface is rich in phenolic hydroxyl groups, which can adsorb and remove impurities from wine while preserving its original flavor.

[0028] Preferably, in step (3), the usage ratio of MES buffer, gallic acid, EDC, NHS, and grafted modified membrane is 100-200 mL: 0.85-3.4 g: 0.19-0.77 g: 0.06-0.23 g: 10 g; the MES buffer is 10-50 mmol / L, and the pH is 5.0-6.0.

[0029] Preferably, in step (3), the preactivation time is 20 to 40 minutes; the stirring reaction conditions are 4 to 8 hours at 20 to 35° C.; the product is washed 3 to 5 times with MES buffer, ethanol, and deionized water in sequence; soaked in deionized water for 24 hours, during which the water is changed 3 to 5 times; and dried in an oven at 40 to 50° C. for 4 to 7 hours.

[0030] The present invention also claims protection for a Dendrobium officinale wine prepared by the preparation method.

[0031] Compared with the prior art, the present invention has the following beneficial effects:

[0032] 1. The fermented product of Dendrobium officinale adopted in the present invention fully exerts the medicinal value of Dendrobium officinale, and significantly improves the extraction efficiency and bioavailability of its bioactive components through microbial fermentation technology. Dendrobium officinale is rich in active substances such as polysaccharides, dendrobium alkaloids, amino acids and trace elements, and has multiple biological effects such as enhancing immunity, anti-oxidation, nourishing yin and nourishing the stomach. Traditional soaking and decoction methods are difficult to fully extract these components, but through the microbial fermentation process of the present invention, the various hydrolases secreted by the bacteria can effectively decompose the plant cell walls and release more active substances; at the same time, the organic acids produced during the fermentation process can promote the conversion of certain active ingredients and improve their biological activity and stability. Fermentation can also degrade the macromolecular polysaccharides in Dendrobium officinale into oligosaccharides or monosaccharides, enhancing the solubility and absorption rate of these components in wine, so that the final product retains the flavor characteristics of white wine and has the health benefits of Dendrobium officinale.

[0033] 2. The modified polymer membrane used in the present invention is modified by three steps of dopamine-cysteine-gallic acid to form a functional material with excellent filtration performance. The surface of the membrane is rich in phenolic hydroxyl functional groups, which not only significantly improves the hydrophilicity of the membrane, but also gives it a strong antioxidant function, which can effectively capture free radicals in the wine, reduce oxidation reactions, and extend the shelf life of the wine. The multiple ortho-hydroxyl groups in the gallic acid molecules form an ideal free radical scavenging structure, which can quickly neutralize the active oxygen species produced in the wine, effectively inhibit the oxidation of polyphenol compounds in white wine and Dendrobium officinale, and maintain the stability of flavor substances. In addition, the thioether, hydroxyl, and carboxyl structures on the surface of the membrane have excellent metal ion chelating ability, which can selectively capture metal ions such as copper and iron that catalyze oxidation reactions, block the occurrence of metal-catalyzed oxidation reactions from the source, and significantly reduce the formation of metal ion precipitates in the wine, thereby improving the clarity and stability of the product. This modified membrane not only improves the sensory quality and storage stability of the final product, but also ensures the flavor integrity and functional activity of the Dendrobium officinale wine, providing key technical support for the preparation of high-quality functional Dendrobium officinale wine. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the following briefly introduces the drawings required for use in the embodiments. It should be understood that the following drawings only show schematic diagrams of certain embodiments of the present invention and therefore should not be regarded as limiting the scope. For ordinary technicians in this field, other relevant drawings can be obtained based on these drawings without paying any creative work.

[0035] Figure 1 The finished product of Dendrobium officinale wine prepared by the present invention;

[0036] Figure 2 The amber-colored dendrobium officinale wine prepared by the present invention. DETAILED DESCRIPTION

[0037] In order to make the purpose, technical solutions and advantages of the present invention clearer, the present invention is further described in detail below in conjunction with the embodiments. Of course, the specific embodiments described here are only used to explain the present invention and are not used to limit the present invention.

[0038] Unless otherwise specified, the chemical reagents and materials in the present invention are purchased from commercial sources or synthesized from commercially purchased raw materials.

[0039] A method for preparing dendrobium officinale wine comprises the following steps:

[0040] (1) 10 g of a polymer membrane (one of polyvinylidene fluoride membrane, polytetrafluoroethylene membrane, and polypropylene membrane) was immersed in 100-200 mL of Tris buffer (10-50 mmol / L, pH = 8.0-8.5) containing 0.2-1 g of dopamine hydrochloride and 0.1-0.3 mL of 30 wt% hydrogen peroxide. The reaction was carried out under gentle stirring at 20-35°C in a ventilated environment for 8-12 h. The product was filtered and washed with deionized water 5-6 times to obtain a PDA-modified membrane.

[0041] (2) Immerse 10 g of the PDA-modified membrane in 100–200 mL of Tris buffer (10–50 mmol / L, pH 7.5–8.0) containing 0.6–2.4 g of L-cysteine and 0.01–0.05 g of ascorbic acid. Gently stir the mixture at 20–35 °C in a dark environment for 3–7 h. Filter the product and wash it 3–5 times with Tris buffer and deionized water to obtain a grafted membrane.

[0042] (3) Prepare 100-200 mL of MES buffer (10-50 mmol / L, pH = 5.0-6.0), which contains 0.85-3.4 g of gallic acid, 0.19-0.77 g of EDC, and 0.06-0.23 g of NHS, pre-activate for 20-40 min, then immerse 10 g of the grafted modified membrane in it, and react with slight stirring at 20-35 ° C for 4-8 h. The product is filtered and washed with MES buffer, ethanol, and deionized water 3-5 times in sequence, and soaked in deionized water for 24 h, during which the water is changed 3-5 times, and dried in an oven at 40-50 ° C for 4-7 h to obtain a modified polymer membrane;

[0043] (4) The fresh Dendrobium officinale was washed and drained, and then crushed to 60-100 mesh, added to cold water at a mass ratio of 1:50-200, and soaked for 30-60 minutes. After soaking, it was decocted for 30-180 minutes. After cooling, the medicinal liquid was mixed with a microbial agent (Bacillus subtilis, Bacillus megaterium, and Monascus at a mass ratio of 1:1-2:1-2) at a mass ratio of 1000:3-8, and fermented at 33-36°C for 12-24 hours. The mixture was dried, ground, sieved through a 200-300 mesh sieve, and sterilized to obtain a fermented Dendrobium officinale product.

[0044] (5) 1000 parts of 32-55 vol% liquor and 30-180 parts of Dendrobium officinale fermented product are mixed evenly, and the mixture is allowed to stand at 2-10° C. for 24-48 hours. The supernatant is filtered through a modified polymer membrane, and the mixture is bottled and matured for 5-10 days to obtain the Dendrobium officinale wine.

[0045] The present invention will be further described below with reference to specific examples.

[0046] Example 1

[0047] A method for preparing dendrobium officinale wine comprises the following steps:

[0048] (1) 10 g of polypropylene membrane was immersed in 150 mL of Tris buffer (30 mmol / L, pH = 8.0) containing 1 g of dopamine hydrochloride and 0.3 mL of 30 wt% hydrogen peroxide. The reaction was carried out under gentle stirring at 35°C in a ventilated environment for 8 h. The product was filtered and washed with deionized water five times to obtain a PDA-modified membrane.

[0049] (2) 10 g of PDA-modified membrane was immersed in 150 mL of Tris buffer (30 mmol / L, pH = 8.0) containing 2.4 g of L-cysteine and 0.05 g of ascorbic acid. The mixture was stirred gently at 35 °C in a dark environment for 3 h. The product was filtered and washed four times with Tris buffer and deionized water to obtain a grafted modified membrane.

[0050] (3) Prepare 150 mL of MES buffer (30 mmol / L, pH = 5.5) containing 3.4 g of gallic acid, 0.77 g of EDC, and 0.23 g of NHS, pre-activate for 30 min, then immerse 10 g of the grafted modified membrane in it and react with slight stirring at 35 °C for 4 h. The product is filtered and washed three times with MES buffer, ethanol, and deionized water in sequence, and soaked in deionized water for 24 h, during which the water is changed four times, and dried in a 45 °C oven for 5 h to obtain a modified polypropylene membrane;

[0051] (4) The fresh Dendrobium officinale was washed and drained, and then crushed to 80 mesh, added to cold water at a mass ratio of 1:100 and soaked for 45 minutes. After soaking, it was decocted for 120 minutes. After cooling, the medicinal liquid was mixed with a microbial agent (Bacillus subtilis, Bacillus megaterium, and Monascus at a mass ratio of 1:2:2) at a mass ratio of 1000:5, fermented at 35°C for 18 hours, dried, ground, sieved through a 250-mesh sieve, and sterilized to obtain the Dendrobium officinale fermentation product;

[0052] (5) 10000 g of 50 vol% liquor and 1800 g of Dendrobium officinale fermented product were mixed evenly, and the mixture was allowed to stand at 6°C for 36 h. The supernatant was filtered using a modified polypropylene membrane, and the mixture was bottled and matured for 8 days to obtain the Dendrobium officinale wine.

[0053] Example 2

[0054] A method for preparing dendrobium officinale wine comprises the following steps:

[0055] (1) 10 g of polypropylene membrane was immersed in 150 mL of Tris buffer (30 mmol / L, pH = 8.0) containing 0.8 g of dopamine hydrochloride and 0.2 mL of 30 wt% hydrogen peroxide. The reaction was carried out under gentle stirring at 30°C in a ventilated environment for 9 h. The product was filtered and washed with deionized water five times to obtain a PDA-modified membrane.

[0056] (2) 10 g of PDA-modified membrane was immersed in 150 mL of Tris buffer (30 mmol / L, pH = 8.0) containing 1.8 g of L-cysteine and 0.04 g of ascorbic acid. The mixture was stirred gently at 30°C in a dark environment for 4 h. The product was filtered and washed four times with Tris buffer and deionized water to obtain a grafted modified membrane.

[0057] (3) Prepare 150 mL of MES buffer (30 mmol / L, pH = 5.5) containing 2.6 g of gallic acid, 0.6 g of EDC, and 0.18 g of NHS, pre-activate for 30 min, then immerse 10 g of the grafted modified membrane in it and react with slight stirring at 30 °C for 5 h. The product is filtered and washed three times with MES buffer, ethanol, and deionized water in sequence, and soaked in deionized water for 24 h, during which the water is changed four times, and dried in a 45 °C oven for 5 h to obtain a modified polypropylene membrane;

[0058] (4) The fresh Dendrobium officinale was washed and drained, and then crushed to 80 mesh, added to cold water at a mass ratio of 1:100 and soaked for 45 minutes. After soaking, it was decocted for 120 minutes. After cooling, the medicinal liquid was mixed with a microbial agent (Bacillus subtilis, Bacillus megaterium, and Monascus at a mass ratio of 1:2:2) at a mass ratio of 1000:5, fermented at 35°C for 18 hours, dried, ground, sieved through a 250-mesh sieve, and sterilized to obtain the Dendrobium officinale fermentation product;

[0059] (5) 10000 g of 50 vol% liquor and 1500 g of Dendrobium officinale fermented product were mixed evenly, and the mixture was allowed to stand at 6°C for 36 h. The supernatant was filtered using a modified polypropylene membrane, and the mixture was bottled and matured for 8 days to obtain the Dendrobium officinale wine.

[0060] Example 3

[0061] A method for preparing dendrobium officinale wine comprises the following steps:

[0062] (1) 10 g of polypropylene membrane was immersed in 150 mL of Tris buffer (30 mmol / L, pH = 8.0) containing 0.5 g of dopamine hydrochloride and 0.2 mL of 30 wt% hydrogen peroxide. The reaction was stirred gently at 25°C in a ventilated environment for 11 h. The product was filtered and washed with deionized water five times to obtain a PDA-modified membrane.

[0063] (2) 10 g of PDA-modified membrane was immersed in 150 mL of Tris buffer (30 mmol / L, pH = 8.0) containing 1.2 g of L-cysteine and 0.03 g of ascorbic acid. The mixture was stirred gently at 25 °C in a dark environment for 5 h. The product was filtered and washed four times with Tris buffer and deionized water to obtain a grafted modified membrane.

[0064] (3) Prepare 150 mL of MES buffer (30 mmol / L, pH = 5.5) containing 1.8 g of gallic acid, 0.42 g of EDC, and 0.12 g of NHS, pre-activate for 30 min, then immerse 10 g of the grafted modified membrane in it and react with slight stirring at 25 °C for 7 h. The product is filtered and washed three times with MES buffer, ethanol, and deionized water in sequence, and soaked in deionized water for 24 h, during which the water is changed four times, and dried in a 45 °C oven for 5 h to obtain a modified polypropylene membrane.

[0065] (4) The fresh Dendrobium officinale was washed and drained, and then crushed to 80 mesh, added to cold water at a mass ratio of 1:100 and soaked for 45 minutes. After soaking, it was decocted for 120 minutes. After cooling, the medicinal liquid was mixed with a microbial agent (Bacillus subtilis, Bacillus megaterium, and Monascus at a mass ratio of 1:2:2) at a mass ratio of 1000:5, fermented at 35°C for 18 hours, dried, ground, sieved through a 250-mesh sieve, and sterilized to obtain the Dendrobium officinale fermentation product;

[0066] (5) 10000 g of 50 vol% liquor and 1000 g of Dendrobium officinale fermented product were mixed evenly, and the mixture was allowed to stand at 6° C. for 36 h. The supernatant was filtered using a modified polypropylene membrane, and the mixture was bottled and aged for 8 days to obtain the Dendrobium officinale wine.

[0067] Example 4

[0068] A method for preparing dendrobium officinale wine comprises the following steps:

[0069] (1) 10 g of polypropylene membrane was immersed in 150 mL of Tris buffer (30 mmol / L, pH = 8.0) containing 0.2 g of dopamine hydrochloride and 0.1 mL of 30 wt% hydrogen peroxide. The reaction was stirred gently at 20°C in a ventilated environment for 12 h. The product was filtered and washed with deionized water five times to obtain a PDA-modified membrane.

[0070] (2) 10 g of PDA-modified membrane was immersed in 150 mL of Tris buffer (30 mmol / L, pH = 8.0) containing 0.6 g of L-cysteine and 0.01 g of ascorbic acid. The mixture was stirred gently at 20°C in a dark environment for 7 h. The product was filtered and washed four times with Tris buffer and deionized water to obtain a grafted modified membrane.

[0071] (3) Prepare 150 mL of MES buffer (30 mmol / L, pH = 5.5) containing 0.85 g of gallic acid, 0.19 g of EDC, and 0.06 g of NHS, pre-activate for 30 min, then immerse 10 g of the grafted modified membrane in it and react with slight stirring at 20 °C for 8 h. The product is filtered and washed three times with MES buffer, ethanol, and deionized water in sequence, and soaked in deionized water for 24 h, during which the water is changed four times, and dried in a 45 °C oven for 5 h to obtain a modified polypropylene membrane;

[0072] (4) The fresh Dendrobium officinale was washed and drained, and then crushed to 80 mesh, added to cold water at a mass ratio of 1:100 and soaked for 45 minutes. After soaking, it was decocted for 120 minutes. After cooling, the medicinal liquid was mixed with a microbial agent (Bacillus subtilis, Bacillus megaterium, and Monascus at a mass ratio of 1:2:2) at a mass ratio of 1000:5, fermented at 35°C for 18 hours, dried, ground, sieved through a 250-mesh sieve, and sterilized to obtain the Dendrobium officinale fermentation product;

[0073] (5) 10000 g of 50 vol% liquor and 300 g of Dendrobium officinale fermented product were mixed evenly, and the mixture was allowed to stand at 6°C for 36 h. The supernatant was filtered using a modified polypropylene membrane, and the mixture was bottled and matured for 8 days to obtain the Dendrobium officinale wine.

[0074] Comparative Example 1

[0075] A method for preparing dendrobium officinale wine comprises the following steps:

[0076] (1) 10 g of polypropylene membrane was immersed in 150 mL of Tris buffer (30 mmol / L, pH = 8.0) containing 1 g of dopamine hydrochloride and 0.3 mL of 30 wt% hydrogen peroxide. The reaction was carried out under gentle stirring at 35°C in a ventilated environment for 8 h. The product was filtered and washed with deionized water five times to obtain a PDA-modified membrane.

[0077] (2) 10 g of PDA-modified membrane was immersed in 150 mL of Tris buffer (30 mmol / L, pH = 8.0) containing 2.4 g of L-cysteine and 0.05 g of ascorbic acid. The mixture was stirred gently at 35 °C in a dark environment for 3 h. The product was filtered and washed four times with Tris buffer and deionized water to obtain a grafted modified membrane.

[0078] (3) The fresh Dendrobium officinale was washed and drained, and then crushed into 80 mesh, added to cold water at a mass ratio of 1:100 and soaked for 45 minutes. After soaking, it was decocted for 120 minutes. After cooling, the medicinal liquid was mixed with a microbial agent (Bacillus subtilis, Bacillus megaterium, and Monascus at a mass ratio of 1:2:2) at a mass ratio of 1000:5, fermented at 35°C for 18 hours, dried, ground, sieved through a 250-mesh sieve, and sterilized to obtain the Dendrobium officinale fermentation product;

[0079] (4) 10000 g of 50 vol% liquor and 1800 g of Dendrobium officinale fermented product were mixed evenly, and the mixture was allowed to stand at 6°C for 36 h. The supernatant was filtered using a grafted modified membrane, and the mixture was bottled and matured for 8 days to obtain the Dendrobium officinale wine.

[0080] Comparative Example 2

[0081] A method for preparing dendrobium officinale wine comprises the following steps:

[0082] (1) 10 g of polypropylene membrane was immersed in 150 mL of Tris buffer (30 mmol / L, pH = 8.0) containing 1 g of dopamine hydrochloride and 0.3 mL of 30 wt% hydrogen peroxide. The reaction was carried out under gentle stirring at 35°C in a ventilated environment for 8 h. The product was filtered and washed with deionized water five times to obtain a PDA-modified membrane.

[0083] (2) The fresh Dendrobium officinale was washed and drained, and then crushed to 80 mesh, added to cold water at a mass ratio of 1:100 and soaked for 45 minutes. After soaking, it was decocted for 120 minutes. After cooling, the medicinal liquid was mixed with a microbial agent (Bacillus subtilis, Bacillus megaterium, and Monascus at a mass ratio of 1:2:2) at a mass ratio of 1000:5, fermented at 35°C for 18 hours, dried, ground, sieved through a 250-mesh sieve, and sterilized to obtain the Dendrobium officinale fermentation product;

[0084] (3) 10000 g of 50 vol% liquor and 1800 g of Dendrobium officinale fermented product were mixed evenly, and the mixture was allowed to stand at 6°C for 36 h. The supernatant was filtered using a PDA modified membrane, and the mixture was bottled and aged for 8 days to obtain the Dendrobium officinale wine.

[0085] The performance tests of the Dendrobium officinale wine prepared in Examples 1 to 4 and Comparative Examples 1 to 2 were carried out. The soluble solids were determined using a WAY-80 handheld sugar refractometer with a measurement reading range of 0 to 80%. The clarity was expressed by the transmittance, which was measured at 660 nm using a spectrophotometer, with water as a reference. The copper ion content was measured using atomic absorption spectrophotometry by adjusting the wavelength of the instrument to 324.8 nm, and the iron ion content was measured by adjusting the wavelength to 248.3 nm. The absorbance at a wavelength of 490 nm was measured using a spectrophotometer using a phenol-sulfuric acid method, and the polysaccharide content was calculated using glucose as the standard. The absorbance at a wavelength of 510 nm was measured using a spectrophotometer using an aluminum nitrate-sodium nitrite method to calculate the total flavonoid content. The specific data are shown in Table 1.

[0086] Table 1 Performance test results of Dendrobium officinale wine

[0087]

[0088]

[0089] The above description is only a preferred specific embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any technician familiar with the technical field, within the technical scope disclosed by the present invention, who makes equivalent replacements or changes based on the technical solution and inventive concept of the present invention, should be covered by the scope of protection of the present invention.

Claims

1. A method for preparing Dendrobium officinale wine, characterized in that: The method comprises the following steps: evenly mixing 1000 parts of liquor and 30-180 parts of fermented dendrobium officinale products by weight, allowing the mixture to stand, collecting the supernatant, filtering the mixture with a modified polymer membrane, and bottling the mixture to obtain the dendrobium officinale wine.

2. The preparation method according to claim 1, characterized in that The preparation method of the Dendrobium officinale fermented product comprises the following steps: washing and draining fresh Dendrobium officinale, then crushing it into 60-100 meshes, adding it into cold water at a mass ratio of 1:50-200, soaking it for 30-60 minutes, boiling it for 30-180 minutes after soaking, mixing the medicinal liquid with a microbial agent at a mass ratio of 1000:3-8 after cooling, fermenting it at 33-36°C for 12-24 hours, drying, grinding, passing through a 200-300 mesh sieve, and sterilizing to obtain the Dendrobium officinale fermented product.

3. The preparation method according to claim 1, characterized in that The method for preparing the modified polymer film comprises the following steps: (1) Immersing the polymer film in a Tris buffer containing dopamine hydrochloride and hydrogen peroxide, gently stirring the reaction under ventilation, filtering and washing the product to obtain a PDA-modified film; (2) immersing the PDA modified membrane in a Tris buffer containing L-cysteine and ascorbic acid, stirring the reaction slightly in a dark environment, filtering and washing the product to obtain a grafted modified membrane; (3) Preparing a MES buffer solution containing gallic acid, EDC, and NHS, pre-activating the solution, and then immersing the grafted modified membrane in the solution. Slightly stirring the solution to react, filtering, washing, soaking, and drying the product, thereby obtaining a modified polymer membrane.

4. The preparation method according to claim 3, characterized in that In step (1), the ratio of the polymer membrane, Tris buffer, dopamine hydrochloride, and hydrogen peroxide is 10 g: 100-200 mL: 0.2-1 g: 0.1-0.3 mL; the Tris buffer is 10-50 mmol / L, and the pH is 8.0-8.5; and the concentration of hydrogen peroxide is 30 wt%.

5. The preparation method according to claim 3, characterized in that In step (1), the stirring reaction conditions are 20-35° C. and 8-12 h; the product is washed with deionized water 5-6 times.

6. The preparation method according to claim 3, characterized in that In step (2), the dosage ratio of the PDA modified membrane, Tris buffer, L-cysteine, and ascorbic acid is 10 g: 100-200 mL: 0.6-2.4 g: 0.01-0.05 g; the Tris buffer is 10-50 mmol / L, and the pH is 7.5-8.

0.

7. The preparation method according to claim 3, characterized in that In step (2), the stirring reaction conditions are 20-35° C. for 3-7 hours; the product is washed 3-5 times with Tris buffer and deionized water in sequence.

8. The preparation method according to claim 3, characterized in that In step (3), the usage ratio of MES buffer, gallic acid, EDC, NHS, and grafted modified membrane is 100-200 mL: 0.85-3.4 g: 0.19-0.77 g: 0.06-0.23 g: 10 g; the MES buffer is 10-50 mmol / L, and the pH is 5.0-6.

0.

9. The preparation method according to claim 3, characterized in that In step (3), the pre-activation time is 20 to 40 minutes; the stirring reaction conditions are 4 to 8 hours at 20 to 35° C.; the product is washed 3 to 5 times with MES buffer, ethanol, and deionized water in sequence; soaked in deionized water for 24 hours, during which the water is changed 3 to 5 times; and dried in an oven at 40 to 50° C. for 4 to 7 hours.

10. Dendrobium officinale wine prepared by the preparation method according to any one of claims 1 to 9.

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