Red date and cricket health care wine as well as preparation method and application thereof
Through the coordinated formula of red dates and crickets and the optimized preparation process, a compound health wine for red dates and crickets with antioxidant and immune regulation functions was prepared, which solved the problems of limitations in the existing technology of raw material combination and extensive preparation process, and enhanced the ingredient synergy and market trust of health wine.
Patent Information
- Application Number
- CN202510717646.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-05-30
- Publication Date
- 2025-08-22
AI Technical Summary
The existing health wine market has insufficient development of plant-insect collaborative formulas, limited raw material combinations, extensive preparation technology, and imperfect functional evaluation system, resulting in difficult to achieve synergistic efficiency of ingredients and insufficient market trust.
Red dates and crickets were used as the main raw materials, and the material ratio was optimized to 1:1. Cold impregnation and soapy soil clarifier were used to prepare a compound health wine for red dates and crickets with antioxidant effects, and the best process parameters were screened through orthogonal experiments.
The synergistic effect of red dates and cricket components is achieved, the antioxidant and immune regulation functions are improved, the wine body is clear and transparent, and the health care effect is provided.
Smart Images
Figure SMS_1 
Figure SMS_2 
Figure SMS_3
Abstract
Description
Technical Field
[0001] The invention relates to the field of health-care wine, and in particular to a red date and cricket health-care wine, a preparation method and an application thereof. Background Art
[0002] While traditional plant-based health wines (such as ginseng wine and goji berry wine) dominate the market, their ingredients are significantly homogenized, and their functional dimensions are limited to a single "tonic health" function. Meanwhile, the nutritional value of insect resources is gradually being recognized by both academia and industry. For example, crickets contain over 60% protein and are rich in essential amino acids, unsaturated fatty acids, and flavonoid antioxidants, combining the nutritional advantages of high protein and low fat with the potential to regulate blood lipids and enhance immunity. Red dates, containing polysaccharides, polyphenols, and triterpenoids, have been shown to possess multiple activities, including antioxidant, anti-fatigue, and cardiovascular regulation. However, the current health wine market is still lacking in the development of "plant-insect" synergistic formulas, and the functional boundaries of a single ingredient are difficult to break through, leaving consumers' demand for complex health drinks unmet.
[0003] There are three core problems in the existing health wine technology system: First, the combination of raw materials is limited to the compatibility of traditional medicinal materials, and the development of insect resources remains in the primary stage. Most of them use single insects as raw materials (such as silkworm pupa wine and ant wine). There is a lack of scientific compounding with plants with medicinal and edible properties, making it difficult to achieve synergistic enhancement of nutrients; second, the preparation process is extensive, and the mainstream hot extraction or direct soaking method can easily lead to the degradation of heat-sensitive active ingredients (such as red date polyphenols and cricket flavonoids), and the clarity of the wine depends on adsorbents such as activated carbon, which may introduce odors or cause loss of effective ingredients; third, the functional evaluation system is imperfect. Existing products mostly claim efficacy based on traditional experience and lack modern pharmacological verification (such as quantitative data on antioxidant activity and immune regulation function), resulting in insufficient market trust.
[0004] The root causes of these issues lie in: first, the traditional approach to developing health wines is constrained by the "medicine-food" concept of plants, which lacks systematic research on the food applications of insect resources. This is particularly true in key areas such as raw material pretreatment (such as removing cricket fishy smells and modifying proteins) and optimizing ingredient ratios. Second, interdisciplinary technical integration is insufficient, and standardized technical pathways are lacking in areas such as the extraction kinetics of bioactive ingredients and the regulation of wine stability (such as the effect of varying alcohol content on ingredient dissolution). Therefore, developing a process for preparing health wines based on a "plant-insect" composite raw material, breaking through existing technical bottlenecks, is crucial for promoting innovation and upgrading in the health wine industry. Summary of the Invention
[0005] The present invention aims to provide a red date and cricket health wine, a preparation method and an application thereof. Based on the nutrients between red dates and crickets, a red date and cricket compound health wine with antioxidant effect is prepared and produced by an immersion method.
[0006] A red date and cricket health wine is prepared from the following raw materials: red dates, crickets, and edible alcohol, wherein the material ratio of the red dates to the crickets is 1:1-3, and the material-liquid ratio of the total amount of the red dates and crickets to the edible alcohol is 1:20-30 g / mL.
[0007] Optimized, the alcohol content of the edible alcohol is 38% vol, 42% vol or 53% vol.
[0008] The optimized solution further comprises a clarifier, wherein the clarifier is bentonite, and the amount of bentonite added is 0.4 mL / 25 mL of the health wine.
[0009] The optimized solution is prepared from the following raw materials: red dates, crickets, and edible alcohol. The material ratio of red dates to crickets is 1:1, and the material-liquid ratio of the total amount of red dates and crickets to edible alcohol is 1:20 g / mL.
[0010] A method for preparing red date and cricket health wine comprises the following steps: S1, pretreatment: removing the core of dried red dates, cutting them into small pieces, and crushing them in a mortar for later use; boiling the crickets in boiling water, drying them in an oven, and crushing them for later use; S2, cold soaking: placing red dates, crickets, and edible alcohol in a glass bottle according to a material ratio and a material-liquid ratio, and cold soaking them for 30 to 40 days, with continuous stirring during the soaking period; S3, clarification: adding a bentonite clarifier to the soaked wine, filtering to remove precipitates, and obtaining a clear and transparent health wine.
[0011] Application of red date and cricket health wine in health drinks with antioxidant and immune regulation functions.
[0012] Working principle and beneficial effects of the present invention: Existing technologies often use single plants (such as wolfberry and ginseng) or insects (such as silkworm pupae and ants) as ingredients for health wines. These products are limited to single functions (such as tonic or high-protein supplementation) and lack synergistic design. This invention, through orthogonal experiments, selects a 1:1 ratio of red dates to crickets. This approach leverages the synergistic effects of the antioxidant polyphenols and flavonoids in red dates with the essential amino acids and unsaturated fatty acids in crickets. Red date polysaccharides enhance the water solubility of cricket protein, promoting absorption by the human body. Flavonoids in crickets form an antioxidant "complex network" with red date polyphenols, jointly enhancing DPPH free radical scavenging capacity. Several effective functional ingredients have also been identified in this health wine, including biologically active substances such as ethyl linoleate and ethyl palmitate. While the relative content of these ingredients varies at different alcohol levels, they all demonstrate certain health benefits. For example, N-methylcoptisine, an isoquinoline alkaloid, exhibits anti-inflammatory, antibacterial, and immune-modulating potential, potentially enhancing antioxidant effects by inhibiting the release of inflammatory factors. Linoleic acid ethyl ester, as a fatty acid ester, has anti-inflammatory, antibacterial, immune-regulating, and immune-enhancing properties. High alcohol content (53% vol) significantly increases the dissolution rate of fat-soluble components (such as linoleic acid ethyl ester), while low alcohol content (38% vol) facilitates the release of water-soluble polyphenols, creating a complementary effect. DETAILED DESCRIPTION
[0013] The following is further described in detail through specific implementation methods: Example: Material Preparation: Remove the pits from dried red dates and chop into small pieces. Pound them in a mortar and pestle. Boil crickets in boiling water, then place them in an oven at 40°C and dry them until crushed. Prepare 75% ethanol (75% / vol) in three different alcohol strengths (38% vol, 42% vol, and 53% vol). Rinse the glass bottles with boiling water and air dry.
[0014] Production process: formula raw material processing, cold soaking for 40 days, clarification, filtration, and finished wine.
[0015] Key points of operation: (1) Cold maceration: Place the wine in a glass bottle according to the material-liquid ratio of the formula and place it in the laboratory for 40 days. Observe the maceration status of the bottle every 3 days and shake the bottle for about 30 seconds to accelerate the maceration. (2) Clarification and filtration: Add a clarifier to aggregate the insoluble protein and other particles in the prepared health wine to form floccules and then remove them by sedimentation and filtration, ensuring that the red date and cricket compound health wine remains clear and translucent under greenhouse conditions. The clarifier is bentonite, and the amount of bentonite added is 0.4mL / 25mL health wine.
[0016] Sensory evaluation Twenty students who had undergone sensory evaluation training were selected to conduct sensory evaluation of the red date and cricket compound health wine based on five aspects: appearance (20 points), color (20 points), aroma (20 points), taste (20 points), and aftertaste (20 points). Combined with the product characteristics of the health wine, a sensory scoring standard for the red date and cricket compound health wine was established, as shown in Table 1 below: Table 1 - Sensory scoring criteria for the Jujube and Cricket Compound Health Wine
[0017] Basic physical and chemical index testing methods (1) Determination of total sugar content: DNS method The DNS method (3,5-dinitrosalicylic acid method) is a commonly used method for quantifying reducing sugars. After acid hydrolysis, the total sugars (including polysaccharides and oligosaccharides) in wine are converted into reducing sugars. The aldehyde or ketone groups of the reducing sugars react with the DNS reagent (3,5-dinitrosalicylic acid) under alkaline conditions to form a brown-red amino compound with a maximum absorption at 540 nm. Accurately weigh 0.1 g of glucose and dilute to 100 mL with distilled water. Transfer 0, 0.2, 0.4, 0.6, 0.8, and 1.0 mL of a 1.0 mg / mL glucose standard solution to six test tubes, respectively, and fill to 2.0 mL with distilled water. Add 1.5 mL of the prepared DNS reagent to each tube, boil in a water bath for 5 minutes, and quickly cool to room temperature. Fill to 25 mL with distilled water, mix, and measure the absorbance at 540 nm. Plot a glucose standard curve with glucose concentration as the horizontal axis and absorbance as the vertical axis. Take 2.0 mL of the hydrolyzed wine sample, add DNS reagent according to the standard curve steps, and develop the color in a boiling water bath. The results show that the regression equation of the glucose standard curve is: y = 0.0069x - 0.0938 (R 2 = 0.9996), indicating a good linear relationship between the two.
[0018] (2) Determination of total acid (in acetic acid): acid-base titration (3) Alcohol content: Alcoholometer method (4) Determination of total flavonoid content: aluminum nitrate colorimetric method Flavonoids react with sodium nitrite and aluminum nitrate under weakly alkaline conditions to form a red complex with a maximum absorption peak at 510 nm. Accurately weigh 100 mg of rutin standard, dissolve it in 70% ethanol, and dilute to 100 mL. Dispense 0, 0.5, 1.0, 2.0, 3.0, and 4.0 mL of the stock solution (1.0 mg / mL) into six test tubes, respectively, and dilute to 5 mL with 70% ethanol (concentration gradient: 0, 0.1, 0.2, 0.4, 0.6, and 0.8 mg / mL). Add 0.3 mL of 5% sodium nitrite (NaNO₂) solution to each test tube and let it stand for 6 minutes to oxidize the flavonoid hydroxyl groups. Add 10% aluminum nitrate (Al(NO₃)₃) solution and let it stand for 6 minutes to form a flavonoid-Al⁺ complex. Add 4 mL of 4% sodium hydroxide (NaOH) solution and let it stand for 15 minutes (a yellow color appears under alkaline conditions). The absorbance was measured at a wavelength of 510 nm, and a rutin standard curve was drawn with the concentration of the rutin standard as the horizontal axis and the absorbance as the vertical axis. 1.0 mL of sample solution was taken and developed according to the standard curve steps. The determination was repeated three times. 2.0 mL of 70% ethanol was used as a blank control instead of the sample, and the same procedure was performed simultaneously. The results showed that the regression equation of the rutin standard curve was: y = 0.0155x - 0.1676 (R 2 = 0.9995), indicating a good linear relationship between the two.
[0019] (5) Determination of protein content Coomassie Brilliant Blue G-250 is brown-red in acidic solutions and turns blue upon protein binding (maximum absorption wavelength 595 nm). Weigh 50 mg of Coomassie Brilliant Blue G-250 and dissolve it in 25 mL of 95% ethanol. Add 50 mL of 85% phosphoric acid, stir to dissolve, and dilute to 0.5 L. Accurately weigh 0.1 g of BSA and dilute to 100 mL with distilled water. Transfer 0, 0.2, 0.4, 0.6, 0.8, and 1.0 mL of the stock solution (1.0 mg / mL) to six test tubes, respectively, and fill to 1.0 mL with distilled water (concentration gradient: 0, 0.2, 0.4, 0.6, 0.8, and 1.0 mg / mL). Add 5.0 mL of Coomassie Brilliant Blue colorimetric solution to each tube, vortex to mix, and let stand at room temperature for 5 minutes. Immediately measure the absorbance at 595 nm to construct a standard curve. Take 1.0 mL of the treated wine sample, add 5.0 mL of the color developing solution, mix well, let it stand for 5 minutes, and measure it three times in parallel. The results show that the regression equation of the bovine serum albumin standard curve is: y = 0.7291x - 0.2188 (R 2 =0.9995), indicating that the two have a good linear relationship.
[0020] (6) Determination of polyphenol content: Folin-Scholl method The Folin-Ciocalteu method works by oxidizing phenolic compounds (-OH groups) by the phosphomolybdic acid-phosphotungstic acid complex in the Folin reagent under alkaline conditions, forming a blue complex (a mixture of molybdenum blue and tungsten blue) with a maximum absorption at 765 nm. Accurately weigh 0.1 g of gallic acid and dilute to 100 mL with distilled water. Transfer 0.2, 0.4, 0.6, 0.8, and 1.0 mL of a 1.0 mg / mL glucose standard solution to six test tubes, respectively, and fill to 1.0 mL with distilled water (concentration gradient: 0, 0.2, 0.4, 0.6, 0.8, and 1.0 mg / mL). Add 5.0 mL of the diluted Folin reagent to each tube, mix thoroughly, and incubate in the dark for 5 minutes. Then add 4.0 mL of a 7.5% NaCO solution, mix thoroughly, and incubate in a 50°C water bath for 10 minutes. Cool to room temperature, and measure the absorbance at 765 nm. A gallic acid standard curve was constructed using gallic acid concentration as the horizontal axis and absorbance as the vertical axis. 1.0 mL of the treated wine sample was added with Folin reagent and NaCO₃ solution according to the standard curve procedure, and the results were repeated three times. The sample absorbance was measured at a wavelength of 765 nm. The results showed that the regression equation for the gallic acid standard curve was: y = 0.7643x - 0.0705 (R 2 = 0.9995), indicating a good linear relationship between the two. The data in Table 2 are obtained: Table 2 - Basic physical and chemical indicators of three red date and cricket compound health wines with different alcohol content
[0021] Detection of ingredients in red date and cricket compound health wine Headspace sampling: Measure 0.5 mL of finished wine, 4.5 mL of ultrapure water, and 1.3 g of sodium chloride into a 10 mL headspace vial. Tighten the cap to allow the sodium chloride to fully absorb the water in the sample. Place the sample in an autosampler for automated processing before GC-MS separation and identification.
[0022] Test conditions: carrier gas: He (99.999% purity), constant flow mode; inlet temperature: 275°C; flow rate: 1.0 mL / min; programmed temperature: starting from a starting temperature of 50°C, increase by 1°C every 2 minutes until 210°C, and maintain for 50 minutes; electron impact (EI) source; ion source temperature: 230°C; electron energy: 70 eV; scanning range: 30-400 aum.
[0023] Liquid-Liquid Extraction: Place 30 mL of finished wine, diluted to 10% alcohol, into a 250 mL separatory funnel and extract with 60 mL of n-hexane in three separate extractions, adding 20 mL of n-hexane each time. Collect the organic phase after each extraction. Combine the organic phases, dry overnight over anhydrous sodium sulfate, filter, and concentrate to 1.0 mL by rotary evaporation at room temperature. Filter through a 0.22 μm organic microporous filter membrane into a 2.0 mL injection vial for GC-MS analysis.
[0024] Data processing: The raw data were imported into the data processing software of the gas chromatography-mass spectrometry instrument for analysis. The components were identified by matching the retention time and mass spectrum data with the NIST database. The data in Table 3 were obtained: Table 3 - Volatile components of red date and cricket compound health wine
[0025] Antioxidant activity evaluation method In vitro experiments DPPH free radical scavenging rate: prepare a clean test tube and add according to Table 4 below.
[0026] Table 4 - Solution addition amount
[0027] Shake well, keep in dark for 30 min, and detect the absorbance at a wavelength of 517 nm. The calculation formula is: DPPH free radical scavenging rate (%) = [[1-(A1-A2)] / A0]*100%.
[0028] Table 4 shows the experimental results of antioxidant activity of three red date and cricket compound health wines with different alcohol contents. In terms of antioxidant activity research, the DPPH free radical scavenging rate experiment confirmed that the red date and cricket compound health wine has significant antioxidant capacity. The DPPH scavenging rates of the three health wines with different alcohol contents are all above 80%, among which the health wine with 53% Vol has the strongest antioxidant activity.
[0029] Table 5 - Antioxidant activity test results of three red date and cricket compound health wines with different alcohol content
[0030] The volatile components in the health wine were preliminarily identified using GC-MS technology, and a number of compounds with potential biological activity were discovered, including ethyl linoleate and N-methyl coptisine.
[0031] Through the DPPH free radical scavenging rate experiment, it was confirmed that the red date and cricket compound health wine has significant antioxidant capacity. The DPPH scavenging rates of the three health wines with different alcohol content were all above 80%, among which the 53%vol health wine had the strongest antioxidant activity.
[0032] The above is only an embodiment of the present invention, and the common knowledge such as the specific structure and characteristics of the scheme is not described in detail here. It should be pointed out that for those skilled in the art, without departing from the structure of the present invention, several variations and improvements can be made, which should also be regarded as the scope of protection of the present invention, and these will not affect the effect of the implementation of the present invention and the practicality of the patent. The scope of protection required by this application shall be based on the content of its claims, and the specific implementation methods and other records in the specification can be used to interpret the content of the claims.
Claims
1. A red date and cricket health wine, characterized in that: The invention is prepared from the following raw materials: red dates, crickets, and edible alcohol, wherein the material ratio of the red dates to the crickets is 1:1-3, and the material-liquid ratio of the total amount of the red dates and crickets to the edible alcohol is 1:20-30 g / mL.
2. The red date and cricket health wine according to claim 1, characterized in that: The alcohol content of the edible alcohol is 38% vol, 42% vol or 53% vol.
3. The red date and cricket health wine according to claim 2, characterized in that: The wine further comprises a clarifier, which is bentonite. The amount of bentonite added is 0.4 mL / 25 mL of the health wine.
4. The red date and cricket health wine according to claim 3, characterized in that: It is prepared from the following raw materials: red dates, crickets, and edible alcohol, the material ratio of the red dates to the crickets is 1:1, and the material-liquid ratio of the total amount of the red dates and crickets to the edible alcohol is 1:20 g / mL.
5. The method for preparing the red date and cricket health wine according to any one of claims 1 to 4, characterized in that: The following steps are involved: S1. Pretreatment: Remove the core of dried red dates and cut them into small pieces. Pound them in a mortar and pestle for later use. Boil the crickets in boiling water, dry them in an oven, and pound them for later use. S2. Cold soaking: Place red dates, crickets, and edible alcohol in a glass bottle according to the material ratio and material-liquid ratio, and cold soak for 30-40 days, stirring continuously during the soaking period; S3. Clarification: Add bentonite clarifier to the wine after maceration, filter to remove precipitate, and obtain clear and transparent health wine.
6. The method for preparing red date and cricket health wine according to claim 5, characterized in that: After adding the clarifier, let it stand at room temperature for several days, and then take the supernatant for filtration.
7. Use of the red date and cricket health wine according to any one of claims 1 to 4 in health drinks with antioxidant and immune regulation functions.