SOD (superoxide dismutase) cordyceps sinensis health wine and preparation method thereof

Abstract

The invention belongs to the field of wine brewing, and particularly relates to SOD (superoxide dismutase) cordyceps sinensis health wine and a preparation method thereof. The SOD cordyceps sinensis health-preserving wine is prepared from the following raw materials in parts by weight: 70 to 80 parts of base wine, 5 to 8 parts of cordyceps sinensis extract, 0.05 to 0.1 part of SOD microcapsules, 10 to 15 parts of traditional Chinese medicine auxiliary materials and 2 to 3 parts of corrigent. Through segmented extraction, ultrasonic treatment and segmented ageing processes, the activity of cordycepin and SOD is effectively reserved, so that the health-care wine has the effects of tonifying the kidney, benefiting the lung, resisting oxidation and protecting the liver; moreover, the product tastes mellow and mild, and the drinking health risk can be remarkably reduced.

Description

Technical Field

[0001] The invention belongs to the field of winemaking, and particularly relates to a SOD (superoxide dismutase) cordyceps health-preserving wine and a preparation method thereof. Background Art

[0002] With improved living standards, people are increasingly demanding healthy drinks. While traditional liquor (baijiu) holds certain social and cultural value, long-term consumption can damage organs such as the liver. Cordyceps militaris (Cordyceps militaris), a precious Chinese medicinal herb, boasts benefits such as tonifying the kidneys and lungs and enhancing immunity, but the extraction and stability of its active ingredients present challenges. Furthermore, superoxide dismutase (SOD), a potent antioxidant that scavenges free radicals and slows aging, is susceptible to degradation in alcoholic environments. While some health wines are currently available on the market, they generally suffer from limited efficacy, low SOD activity retention, and poor taste. Therefore, developing a health wine that combines traditional tonics with modern antioxidant technology, offering significant efficacy and high stability is of great significance.

[0003] Therefore, based on this, the technical solution of the present invention is proposed. Summary of the Invention

[0004] In order to solve the problems existing in the prior art, the present invention provides a SOD cordyceps health-preserving wine, which comprises the following raw materials in parts by weight: 70-80 parts of base wine (45-50% vol pure grain wine), 5-8 parts of cordyceps extract (cordycepin ≥0.1%), 0.05-0.1 parts of SOD microcapsules (activity ≥3000 U / g), 10-15 parts of traditional Chinese medicine excipients and 2-3 parts of flavoring agents.

[0005] In order to facilitate understanding of the present invention, the functions of some raw materials are described: Cordyceps Extract: It can exert its traditional effects of nourishing the kidneys and lungs, stopping bleeding and resolving phlegm, and enhancing immunity. It can improve problems such as long-term cough due to lung deficiency and low back pain due to kidney deficiency. It can also assist in repairing liver cells and enhance the liver's detoxification ability.

[0006] High-concentration SOD (superoxide dismutase): Efficiently scavenges free radicals, reduces cellular oxidative damage, and slows the aging process. SOD can also accelerate free radical scavenging and reduce the damage to the liver caused by oxidative stress from ethanol metabolism.

[0007] Preferably, the SOD cordyceps health wine comprises the following raw materials in parts by weight: 75 parts of base wine, 6.5 parts of cordyceps extract, 0.075 parts of SOD microcapsules, 12.5 parts of traditional Chinese medicine excipients and 2.5 parts of flavoring agents.

[0008] Preferably, the Chinese medicinal excipients include astragalus, wolfberry, black garlic, Agaricus blazei Murrill, Poria cocos, ginseng and jujube.

[0009] Based on the same technical concept, another embodiment of the present invention is to provide a method for preparing SOD Cordyceps health wine, the preparation method comprising the following steps: (I) Preparation of Cordyceps Extract: (I-1) extracting the Cordyceps sinensis at a medium temperature, then lowering the temperature and continuing the extraction, and finally subjecting the extract to a fixed shape to obtain a Cordyceps sinensis extract; (I-2) rotary evaporating the Cordyceps extract to obtain a Cordyceps extract; (II) Preparation of SOD microcapsules: (II-1) Using roxburghii as raw material, ultrasonic extraction process was used to extract and obtain SOD from roxburghii; (II-2) SOD microcapsules were prepared by spray drying using soybean soluble protein and fish oil as wall materials and SOD from roxburghii as core material; (III) Preparation of health-preserving wine: (III-1) adding the Cordyceps extract and the SOD microcapsules to base wine for extraction to obtain extracted base wine; (III-2) ultrasonically treating the extracted base wine, and adding diatomaceous earth to adsorb colloidal spore impurities to obtain ultrasonic base wine; (III-3) subjecting the ultrasonic base wine to sedimentation separation and then to ultrafiltration purification to obtain refined base wine; (III-4) aging the refined base wine in a staged temperature-controlled manner, and then filtering to obtain aged wine; (III-5) Adding Chinese medicinal excipients and flavoring agents to the aged wine, and then filling the wine to obtain SOD Cordyceps health-preserving wine.

[0010] Preferably, in step (I-1), the cordyceps is first subjected to medium-temperature extraction at 35-45°C for 30-60 minutes, then the temperature is lowered to 20-25°C and the extraction is continued for 60-120 minutes, and finally the cordyceps is subjected to final extraction to obtain a cordyceps extract.

[0011] Preferably, in step (III-1), the extraction temperature is 20-25° C., and the extraction time is 70-75 h.

[0012] Preferably, in step (III-2), the ultrasonic treatment time is 22 to 26 hours, and the ultrasonic treatment power is 200W.

[0013] Preferably, in step (III-3), the ultrafiltration purification is performed using a 100 kDa hollow fiber membrane.

[0014] Preferably, in step (III-4), the staged temperature control method is: first aging at 15-18°C and a humidity of 75% RH for 6-8 months, then aging at 8-12°C and a humidity of 65% RH for 12-14 months, and finally aging at 5-8°C and a humidity of 60% RH for 3-6 months.

[0015] The beneficial effects of the present invention are: The SOD Cordyceps Health Wine of the present invention combines traditional nourishing herbs with modern antioxidant technology to achieve multiple health benefits. Compared with traditional liquor, it significantly reduces the health risks after drinking. The combination of the two forms a "nourishing + anti-aging" compound mechanism of action that far exceeds the effects of a single ingredient. Specifically: 1. Multiple health benefits: Combining the traditional nourishing effect of Cordyceps with the modern antioxidant technology of SOD, it forms a compound mechanism of "nourishing + anti-aging", significantly enhancing the health value.

[0016] 2. High-efficiency ingredient retention: Through segmented temperature-controlled extraction and microencapsulation technology, the activity retention rate of cordycepin, polysaccharides and SOD is ensured, avoiding ingredient degradation caused by high temperature or alcohol.

[0017] 3. Protect the liver and reduce harm: SOD accelerates the removal of free radicals produced by ethanol metabolism, reducing the damage of oxidative stress to the liver. Cordyceps extract assists in repairing liver cells, forming a dual liver protection function.

[0018] 4. Technological innovation: Ultrasonic-assisted extraction, diatomaceous earth adsorption and staged aging are used to effectively remove impurities, improve the transmittance of the wine, and provide a mellow taste without any spiciness.

[0019] 5. Strong stability: Through ultrafiltration refining and aging in purple clay pottery jars, the long-term stability of SOD in the wine is ensured, extending the shelf life of the product. DETAILED DESCRIPTION

[0020] To make the objectives, technical solutions, and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. Obviously, the embodiments described are only some of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other implementations obtained by those of ordinary skill in the art without inventive effort are within the scope of protection of the present invention.

[0021] Example 1 This embodiment provides a method for preparing SOD Cordyceps health wine, which comprises the following steps: (I) Preparation of Cordyceps Extract: (I-1) Cordyceps is first extracted in 45°C water for 30 minutes to soften the outer wall of the cordyceps, promote the primary release of heat-sensitive components such as cordycepin and adenosine, and avoid decomposition losses caused by prolonged high temperature. (I-2) The temperature is then lowered to 20°C and the extraction is continued for 120 minutes to promote the slow dissolution of macromolecular substances such as cordycepic acid and polysaccharides. During this stage, the temperature must be maintained at ≤25°C to maintain the stability of the components. (I-3) Finally, the cordyceps is soaked in pure water to ensure the integrity of the cordyceps morphology, balance the osmotic pressure of the solution, and reduce the back-infiltration of the active ingredients, thereby obtaining a cordyceps extract; (I-4) Rotating the Cordyceps extract to obtain a Cordyceps extract.

[0022] (II) Preparation of SOD microcapsules: (II-1) Using roxburghii as raw material, ultrasonic extraction process was used to extract and obtain SOD from roxburghii; (II-2) SOD microcapsules were prepared by spray drying using soybean soluble protein and fish oil as wall materials and SOD from sea buckthorn as core material.

[0023] (III) Preparation of health-preserving wine: (III-1) adding 50 g of the Cordyceps extract and 0.5 g of the SOD microcapsules to 700 g of base wine, extracting at 25° C. in the dark for 70 h to release Cordyceps polysaccharides (which enhance immune activity) and water-soluble SOD, stirring for 30 s every 12 h to promote dissolution, and obtaining an extracted base wine; (III-2) subjecting the extracted base wine to pulse ultrasonic treatment for 22 hours while maintaining the temperature at no more than 40° C. to break down cell walls by cavitation effect, thereby increasing the SOD extraction rate, and adding 0.3 wt % diatomaceous earth to adsorb colloidal spore impurities, thereby obtaining an ultrasonic base wine; wherein the pulse ultrasonic power is 200 W, the working time of each cycle is 6 seconds, and the rest time is 2 seconds; (III-3) Aspirating spore impurities from the ultrasonic base wine using a spore aspiration tube to expel nano-sized spores until the wine has a light transmittance of >95%. The aspiration time is 24 hours to complete sedimentation separation. Ultrafiltration is then performed through a 100 kDa hollow fiber membrane to retain Cordyceps polysaccharides (molecular weight >200 kDa) and recover small molecule superoxide dismutase (SOD) (32 kDa) in the permeate to obtain a refined base wine. (III-4) During the aging stage, Yixing purple clay pottery jars (wall thickness ≥ 3 cm) are selected, and the microporous structure is used to promote the penetration of oxygen molecules (0.1~0.3 mg / L·year). The base wine alcohol content is maintained at 45~50% vol. Too high will cause the SOD space structure to collapse; the aging first undergoes a ripening period, aging at 15°C and 75% RH for 8 months to allow the cordyceps polysaccharide to slowly esterify with ethanol and reduce the spiciness; then it undergoes a stabilization period, aging at 8°C and 65% RH for 14 months to allow the SOD-cordycepin complex to crystallize and precipitate, with an activity retention rate of >88%; finally, it undergoes a post-ripening period, aging at 5°C and 60% RH for 6 months to increase the wine's light transmittance to 96%, and the color is golden, clear, and impurities are settled. In addition, during the aging period, the jars are emptied and the residue is cleared every 3 months to prevent the sediment from adsorbing SOD; (III-5) After aging, the liquor is subjected to three-stage gradient filtration. The primary coarse filtration is performed: 0.3 wt% food-grade diatomaceous earth is used to adsorb colloidal impurities (such as Cordyceps spore fragments) to increase light transmittance, and a 5 μm filter is used to intercept Cordyceps residues. Membrane separation and purification are then performed: a 0.22 μm microfiltration membrane is used to completely remove residual spores and microorganisms. Finally, a 0.1 μm PVDF membrane is used for sterilization filtration to remove potential bacteria. (III-6) 100 g of Chinese medicinal excipients (10 g of Astragalus, 15 g of Lycium barbarum, 15 g of black garlic, 15 g of Agaricus blazei, 15 g of Poria cocos, 20 g of Ginseng, and 10 g of Jujube) and 20 g of flavoring agent were added, and then the mixture was bottled to obtain SOD Cordyceps Health Wine. Example 2 This embodiment provides a method for preparing SOD Cordyceps health wine, which comprises the following steps: (I) Preparation of Cordyceps Extract: (I-1) Cordyceps was first extracted in water at 35°C for 60 minutes to soften the outer wall of the cordyceps, promote the primary release of heat-sensitive components such as cordycepin and adenosine, and avoid decomposition losses caused by prolonged high temperature. (I-2) The temperature is then lowered to 25°C and the extraction is continued for 60 minutes to promote the slow dissolution of macromolecular substances such as cordycepic acid and polysaccharides. During this stage, the temperature must be maintained at ≤ 25°C to maintain the stability of the components. (I-3) Finally, the cordyceps is soaked in pure water to ensure the integrity of the cordyceps morphology, balance the osmotic pressure of the solution, and reduce the back-infiltration of the active ingredients, thereby obtaining a cordyceps extract; (I-4) Rotating the Cordyceps extract to obtain a Cordyceps extract.

[0024] (II) Preparation of SOD microcapsules: (II-1) Using roxburghii as raw material, ultrasonic extraction process was used to extract and obtain SOD from roxburghii; (II-2) SOD microcapsules were prepared by spray drying using soybean soluble protein and fish oil as wall materials and SOD from sea buckthorn as core material.

[0025] (III) Preparation of health-preserving wine: (III-1) adding 80 g of the Cordyceps extract and 1 g of the SOD microcapsules to 800 g of base wine, extracting at 20° C. in the dark for 75 h to release Cordyceps polysaccharides (which enhance immune activity) and water-soluble SOD, stirring for 30 s every 12 h to promote dissolution, and obtaining an extracted base wine; (III-2) subjecting the extracted base wine to pulse ultrasonic treatment for 26 hours while maintaining the temperature at no more than 40° C. to break down cell walls by cavitation effect and improve the SOD extraction rate, and adding 0.3 wt % diatomaceous earth to adsorb colloidal spore impurities to obtain ultrasonic base wine; wherein the pulse ultrasonic power is 200 W, the working time of each cycle is 6 seconds, and the rest time is 2 seconds; (III-3) Aspirating spore impurities from the ultrasonic base wine using a spore aspiration tube to expel nano-sized spores until the wine has a light transmittance of >95%. The aspiration time is 24 hours to complete sedimentation separation. Ultrafiltration is then performed through a 100 kDa hollow fiber membrane to retain Cordyceps polysaccharides (molecular weight >200 kDa) and recover small molecule superoxide dismutase (SOD) (32 kDa) in the permeate to obtain a refined base wine. (III-4) During the aging stage, Yixing purple clay pottery jars (wall thickness ≥ 3 cm) are selected, and the microporous structure is used to promote the penetration of oxygen molecules (0.1~0.3 mg / L·year). The base wine alcohol content is maintained at 45~50% vol. Too high will cause the SOD space structure to collapse; the aging first undergoes a ripening period, aging at 18°C ​​and 75% RH for 6 months to allow the cordyceps polysaccharide to slowly esterify with ethanol and reduce the spiciness; then it undergoes a stabilization period, aging at 12°C and 65% RH for 12 months to allow the SOD-cordycepin complex to crystallize and precipitate, with an activity retention rate of >88%; finally, it undergoes an after-ripening period, aging at 8°C and 60% RH for 3 months to increase the wine's light transmittance to 96%, and the color is golden, clear, and impurities are settled. In addition, during the aging period, the jars are emptied and the residue is cleared every 3 months to prevent the sediment from adsorbing SOD; (III-5) After aging, the liquor is subjected to three-stage gradient filtration. The primary coarse filtration is performed: 0.3 wt% food-grade diatomaceous earth is used to adsorb colloidal impurities (such as Cordyceps spore fragments) to increase light transmittance, and a 5 μm filter is used to intercept Cordyceps residues. Membrane separation and purification are then performed: a 0.22 μm microfiltration membrane is used to completely remove residual spores and microorganisms. Finally, a 0.1 μm PVDF membrane is used for sterilization filtration to remove potential bacteria. (III-6) 150 g of Chinese medicinal excipients (20 g of astragalus, 20 g of wolfberry, 20 g of black garlic, 20 g of Agaricus blazei, 20 g of Poria, 20 g of ginseng, and 30 g of jujube) and 30 g of flavoring agent were added, and then the mixture was filled to obtain SOD Cordyceps health wine.

[0026] Example 3 This embodiment provides a method for preparing SOD Cordyceps health wine, which comprises the following steps: (I) Preparation of Cordyceps Extract: (I-1) Cordyceps is first extracted in 40°C water for 45 minutes to soften the outer wall of the cordyceps, promote the primary release of heat-sensitive components such as cordycepin and adenosine, and avoid decomposition losses caused by prolonged high temperature. (I-2) The temperature was then lowered to 22°C and the extraction was continued for 90 minutes to promote the slow dissolution of macromolecular substances such as cordycepic acid and polysaccharides. During this stage, the temperature should be maintained at ≤25°C to maintain the stability of the components. (I-3) Finally, the cordyceps is soaked in pure water to ensure the integrity of the cordyceps morphology, balance the osmotic pressure of the solution, and reduce the back-infiltration of the active ingredients, thereby obtaining a cordyceps extract; (I-4) Rotating the Cordyceps extract to obtain a Cordyceps extract.

[0027] (II) Preparation of SOD microcapsules: (II-1) Using roxburghii as raw material, ultrasonic extraction process was used to extract and obtain SOD from roxburghii; (II-2) SOD microcapsules were prepared by spray drying using soybean soluble protein and fish oil as wall materials and SOD from sea buckthorn as core material.

[0028] (III) Preparation of health-preserving wine: (III-1) adding 65 g of the Cordyceps extract and 0.75 g of the SOD microcapsules to 750 g of base wine, extracting at 22° C. in the dark for 72 h to release Cordyceps polysaccharides (which enhance immune activity) and water-soluble SOD, stirring for 30 s every 12 h to promote dissolution, and obtaining an extracted base wine; (III-2) subjecting the extracted base wine to pulse ultrasonic treatment for 24 hours while maintaining the temperature at no more than 40° C. to break down cell walls by cavitation effect and improve the SOD extraction rate, and adding 0.3 wt % diatomaceous earth to adsorb colloidal spore impurities to obtain ultrasonic base wine; wherein the pulse ultrasonic power is 200 W, the working time of each cycle is 6 s, and the rest time is 2 s; (III-3) Aspirating spore impurities from the ultrasonic base wine using a spore aspiration tube to expel nano-sized spores until the wine has a light transmittance of >95%. The aspiration time is 24 hours to complete sedimentation separation. Ultrafiltration is then performed through a 100 kDa hollow fiber membrane to retain Cordyceps polysaccharides (molecular weight >200 kDa) and recover small molecule superoxide dismutase (SOD) (32 kDa) in the permeate to obtain a refined base wine. (III-4) During the aging stage, Yixing purple clay pottery jars (wall thickness ≥ 3 cm) are selected, and the microporous structure is used to promote the penetration of oxygen molecules (0.1~0.3 mg / L·year). The base wine alcohol content is maintained at 45~50% vol. Too high will cause the SOD space structure to collapse; the aging first undergoes a ripening period, aging at 16°C and 75% RH for 7 months to allow the cordyceps polysaccharide to slowly esterify with ethanol and reduce the spiciness; then it undergoes a stabilization period, aging at 10°C and 65% RH for 13 months to allow the SOD-cordycepin complex to crystallize and precipitate, with an activity retention rate of >88%; finally, it undergoes an after-ripening period, aging at 6.5°C and 60% RH for 4 months to increase the wine's light transmittance to 96%, making it golden, clear, and with impurities settled. In addition, during the aging period, the jars are emptied and the residue is cleared every 3 months to prevent the sediment from adsorbing SOD; (III-5) After aging, the liquor is subjected to three-stage gradient filtration. The primary coarse filtration is performed: 0.3 wt% food-grade diatomaceous earth is used to adsorb colloidal impurities (such as Cordyceps spore fragments) to increase light transmittance, and a 5 μm filter is used to intercept Cordyceps residues. Membrane separation and purification are then performed: a 0.22 μm microfiltration membrane is used to completely remove residual spores and microorganisms. Finally, a 0.1 μm PVDF membrane is used for sterilization filtration to remove potential bacteria. (III-6) 125 g of Chinese medicinal excipients (10 g of astragalus, 15 g of wolfberry, 15 g of black garlic, 20 g of Agaricus blazei, 20 g of Poria, 20 g of ginseng, and 10 g of jujube) and 25 g of flavoring agent were added, and then the mixture was bottled to obtain SOD Cordyceps health wine.

[0029] The above description is merely a specific embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any modifications or substitutions that can be easily conceived by a person skilled in the art within the technical scope disclosed in the present invention should be included within the scope of protection of the present invention. Therefore, the scope of protection of the present invention should be based on the scope of protection of the claims.

Claims

1. A SOD Cordyceps health wine, characterized in that: The invention comprises the following raw materials in parts by weight: 70-80 parts of base wine, 5-8 parts of cordyceps extract, 0.05-0.1 parts of SOD microcapsules, 10-15 parts of traditional Chinese medicine excipients and 2-3 parts of flavoring agents.

2. The SOD Cordyceps health-preserving wine according to claim 1, characterized in that: The invention comprises the following raw materials in parts by weight: 75 parts of base wine, 6.5 parts of cordyceps extract, 0.075 parts of SOD microcapsules, 12.5 parts of traditional Chinese medicine excipients and 2.5 parts of flavoring agents.

3. The SOD Cordyceps health wine according to claim 1 or 2, characterized in that: The Chinese medicinal excipients include astragalus, wolfberry, black garlic, Agaricus blazei, Poria cocos, ginseng and jujube.

4. The method for preparing the SOD Cordyceps health wine according to any one of claims 1 to 3, characterized in that: The preparation method comprises the following steps: (I) Preparation of Cordyceps Extract: (I-1) extracting the Cordyceps sinensis at a medium temperature, then lowering the temperature and continuing the extraction, and finally subjecting the extract to a fixed shape to obtain a Cordyceps sinensis extract; (I-2) rotary evaporating the Cordyceps extract to obtain a Cordyceps extract; (II) Preparation of SOD microcapsules: (II-1) Using roxburghii as raw material, ultrasonic extraction process was used to extract and obtain SOD from roxburghii; (II-2) SOD microcapsules were prepared by spray drying using soybean soluble protein and fish oil as wall materials and SOD from roxburghii as core material; (III) Preparation of health-preserving wine: (III-1) adding the Cordyceps extract and the SOD microcapsules to base wine for extraction to obtain extracted base wine; (III-2) ultrasonically treating the extracted base wine, and adding diatomaceous earth to adsorb colloidal spore impurities to obtain ultrasonic base wine; (III-3) subjecting the ultrasonic base wine to sedimentation separation and then to ultrafiltration purification to obtain refined base wine; (III-4) aging the refined base wine in a staged temperature-controlled manner, and then filtering to obtain aged wine; (III-5) Adding Chinese medicinal excipients and flavoring agents to the aged wine, and then filling the wine to obtain SOD Cordyceps health-preserving wine.

5. The method for preparing the SOD Cordyceps health wine according to claim 4, characterized in that: In step (I-1), the cordyceps is first subjected to medium-temperature extraction at 35-45° C. for 30-60 minutes, then the temperature is lowered to 20-25° C. and the extraction is continued for 60-120 minutes, and finally the cordyceps is subjected to final extraction to obtain a cordyceps extract.

6. The method for preparing the SOD Cordyceps health wine according to claim 4, characterized in that: In step (III-1), the extraction temperature is 20-25° C., and the extraction time is 70-75 hours.

7. The method for preparing the SOD Cordyceps health wine according to claim 4, characterized in that: In step (III-2), the ultrasonic treatment time is 22 to 26 hours, and the ultrasonic treatment power is 200W.

8. The method for preparing the SOD Cordyceps health wine according to claim 4, characterized in that: In step (III-3), the ultrafiltration purification is performed using a 100 kDa hollow fiber membrane.

9. The method for preparing the SOD Cordyceps health wine according to claim 4, characterized in that: In step (III-4), the staged temperature control method is as follows: first, aging at 15-18°C and 75% RH for 6-8 months, then aging at 8-12°C and 65% RH for 12-14 months, and finally aging at 5-8°C and 60% RH for 3-6 months.