Life-prolonging wine and preparation method thereof

Abstract

The invention relates to the technical field of wine drinks, in particular to life prolonging wine and a preparation method thereof. The ganoderma lucidum health wine is prepared from the following medicinal and edible raw materials in parts by weight: 0.5-2 parts of ganoderma lucidum, 2-4 parts of acanthopanax, 1-3 parts of mulberries, 1-3 parts of Chinese wolfberry fruits, 1-3 parts of ophiopogon roots and 0.5-1.5 parts of ginseng, the raw materials are subjected to secondary gradient extraction and concentration and decoction dreg crushing and cellaring process treatment, and finally the health wine with the alcoholic strength of 48-52% vol is prepared. The invention provides the preparation method of the life-prolonging wine, which gives consideration to formula accuracy, process high efficiency and resource recycling, and the actual effects of the life-prolonging wine on key functions of oxidation resistance, immune regulation and the like are improved.

Description

Technical Field

[0001] The present invention relates to the technical field of alcoholic beverages, in particular to a longevity wine and a preparation method thereof. Background Art

[0002] Longevity wine, a health-promoting alcoholic beverage made from medicinal and edible herbs, falls within the realm of health food technology. By extracting the active ingredients from these herbs and supplementing them with base wine, these products aim to meet the daily health needs of the middle-aged and elderly population, potentially benefiting from regulating physiological functions and delaying aging. Traditional health-promoting wines often utilize a single immersion process, extracting the herbs directly into the wine. The rationality of the formulation and process directly impacts the product's safety and functionality.

[0003] Similar products currently on the market have significant defects: (1) Insufficient scientific formulation: Most products have random raw material ratios, and the precise ratios are not designed based on the synergistic efficacy of the medicinal materials, resulting in uneven dissolution of active ingredients and difficulty in stably achieving core efficacy (such as scavenging free radicals and regulating blood sugar and blood lipids); (2) Low process efficiency: Conventional immersion methods have low extraction rates, especially for fat-soluble components (such as saponins and flavonoids), which are not fully dissolved, and high-temperature treatment can easily destroy heat-sensitive substances (such as natural SOD); (3) Serious waste of resources: Medicinal residues are often discarded as carriers of active ingredients, and the residual active substances therein are not fully utilized; (4) Ambiguous efficacy association: The finished products lack clear active ingredient control standards, and it is impossible to establish a scientific association between ingredients and efficacy, which affects product credibility and quality stability. Summary of the Invention

[0004] The present invention provides a method for preparing longevity wine that takes into account formula accuracy, process efficiency and resource recycling, thereby improving the actual effects of longevity wine in key functions such as anti-oxidation and immune regulation.

[0005] The technical solution adopted by the present invention is: a longevity wine is prepared from the following medicinal and edible raw materials in the following weight ratio: 0.5-2 parts of ganoderma lucidum, 2-4 parts of acanthopanax senticosus, 1-3 parts of mulberry, 1-3 parts of wolfberry, 1-3 parts of ophiopogon, and 0.5-1.5 parts of ginseng, and the raw materials are processed by secondary gradient extraction and concentration and medicinal residue crushing and cellaring, and finally formulated into a health-preserving wine with an alcohol content of 48-52% vol.

[0006] As a further improvement of the present invention, the raw material ratio is: 1 part of Ganoderma lucidum, 3 parts of Acanthopanax senticosus, 2 parts of mulberry, 2 parts of wolfberry, 2 parts of Ophiopogon japonicus, and 1 part of ginseng.

[0007] A method for preparing longevity wine comprises the following steps:

[0008] Step 1: Raw material pretreatment: Ganoderma lucidum, Acanthopanax senticosus, mulberry, wolfberry, Ophiopogon japonicus and ginseng are mixed in proportion and crushed into 20-60 mesh.

[0009] Step 2, first extraction: add 6-10 times the weight of water to the raw material, extract at 60-80°C for 1-3 hours, and filter to obtain a primary filtrate and medicinal residue;

[0010] Step 3, second extraction: add 4-8 times the weight of 50-70% ethanol solution to the medicinal residue, extract at 70-85°C for 1-2 hours, and filter to obtain a secondary filtrate;

[0011] Step 4, concentration and preparation: combine the two filtrates and concentrate under reduced pressure to 1 / 5-1 / 3 of the original volume to obtain an extract concentrate;

[0012] Step 5, treating the medicinal residue: drying the medicinal residue obtained in step 2 and step 3, ultrafinely grinding the mixture to 100-300 mesh, and adding the mixture to the base liquor, wherein the base liquor is a liquor with an alcohol content of 40-60% vol, and the mass ratio of the medicinal residue to the base liquor is 1:5-1:10;

[0013] Step 6: Cellaring: Store the mixture of medicinal residue and base wine in a cool cellar for 3-6 months;

[0014] Step 7, blending the finished product: filter the cellared wine, add the extracted concentrate obtained in step 4, mix well, and adjust the alcohol content to 48-52% vol.

[0015] As a further improvement of the present invention, the extraction temperature in step 2 is 70° C. and the extraction time is 2 hours; and the ethanol concentration in step 3 is 60%, the extraction temperature is 75° C. and the extraction time is 1.5 hours.

[0016] As a further improvement of the present invention, the particle size of the medicinal residue crushed in step 5 is 200 mesh, and the mass ratio of the medicinal residue to the base wine is 1:8.

[0017] As a further improvement of the present invention, the storage environment temperature in step six is ​​15-25° C. and the relative humidity is 60-80%.

[0018] The active ingredients of the longevity wine include natural plant SOD, saponin, polysaccharide and flavonoid compounds.

[0019] The beneficial effects of the present invention are as follows: the present invention breaks through the component dissolution bottleneck of the traditional soaking method through a gradient extraction process (first extracting hydrophilic polysaccharides with water, then extracting fat-soluble saponins and flavonoids with alcohol) and ultrafine grinding of medicinal residues for cellaring technology, thereby improving the extraction rate of core active ingredients such as natural plant SOD and saponins, and avoiding the destruction of heat-sensitive substances; at the same time, the medicinal residue micropowder continuously releases effective ingredients during the cellaring stage, ensuring the efficacy stability of the finished product, and solving the problems of low efficiency and resource waste of the existing process.

[0020] This invention relies on a precisely proportioned combination of medicinal materials (e.g., Acanthopanax senticosus: Mulberry: Lycium barbarum = 3:2:2) to achieve synergistic effects in scavenging free radicals, regulating blood sugar / blood lipids / blood pressure, and enhancing immunity: (1) The Ganoderma lucidum-Ginseng combination enhances SOD activity and strengthens antioxidant capacity; (2) The Acanthopanax senticosus-Lycium barbarum combination promotes hematopoiesis and liver protection; (3) The Ophiopogon japonicus-Mulberry combination synergistically nourishes yin and calms the mind, inhibiting neurasthenia. The content of active ingredients (polysaccharides, saponins, etc.) can be quantitatively controlled, establishing a scientific correlation system between ingredients and efficacy to ensure the credibility of product functions. DETAILED DESCRIPTION

[0021] In order to make the technical problems, technical solutions and beneficial effects to be solved by this application more clearly understood, this application is further described in detail below in conjunction with the embodiments. It should be understood that the embodiments described herein are only used to explain this application and are not intended to limit this application.

[0022] The present invention provides a longevity wine, which is prepared from the following medicinal and edible raw materials in the following weight ratio: 0.5-2 parts of ganoderma lucidum, 2-4 parts of acanthopanax senticosus, 1-3 parts of mulberry, 1-3 parts of wolfberry, 1-3 parts of ophiopogon, and 0.5-1.5 parts of ginseng. The raw materials are subjected to a secondary gradient extraction and concentration process, followed by a medicinal residue crushing and cellaring process, to finally be blended into a health-promoting wine with an alcohol content of 48-52% by volume. The raw material ratio is: 1 part of ganoderma lucidum, 3 parts of acanthopanax senticosus, 2 parts of mulberry, 2 parts of wolfberry, 2 parts of ophiopogon, and 1 part of ginseng.

[0023] A method for preparing longevity wine comprises the following steps:

[0024] Step 1: Raw material pretreatment: Ganoderma lucidum, Acanthopanax senticosus, mulberry, wolfberry, Ophiopogon japonicus and ginseng are mixed in proportion and crushed into 20-60 mesh.

[0025] Step 2, first extraction: add 6-10 times the weight of water to the raw material, extract at 60-80°C for 1-3 hours, filter to obtain a filtrate and medicinal residue, the extraction temperature is 70°C, and the extraction time is 2 hours;

[0026] Step 3, second extraction: add 4-8 times the weight of 50-70% ethanol solution to the medicinal residue, extract at 70-85°C for 1-2 hours, filter to obtain a secondary filtrate, the ethanol concentration is 60%, the extraction temperature is 75°C, and the extraction time is 1.5 hours;

[0027] Step 4, concentration and preparation: combine the two filtrates and concentrate under reduced pressure to 1 / 5-1 / 3 of the original volume to obtain an extract concentrate;

[0028] Step 5, treating the medicinal residue: drying the medicinal residue obtained in step 2 and step 3, ultrafinely grinding the mixture to 100-300 mesh, and adding the mixture to the base liquor, wherein the base liquor is a liquor with an alcohol content of 40-60% vol, the mass ratio of the medicinal residue to the base liquor is 1:5-1:10, the particle size of the medicinal residue is 200 mesh, and the mass ratio of the medicinal residue to the base liquor is 1:8;

[0029] Step 6: Cellaring: Storing the mixture of medicinal residue and base wine in a cool cellar for 3-6 months at a temperature of 15-25°C and a relative humidity of 60-80%.

[0030] Step 7, blending the finished product: filter the cellared wine, add the extracted concentrate obtained in step 4, mix well, and adjust the alcohol content to 48-52% vol.

[0031] The active ingredients of the longevity wine of the present invention include natural plant SOD, saponin, polysaccharide and flavonoid compounds.

[0032] Example 1:

[0033] (1) Raw material ratio: 100g of Ganoderma lucidum, 300g of Acanthopanax senticosus, 200g of Mulberry, 200g of Lycium barbarum, 200g of Ophiopogon japonicus, and 100g of Ginseng.

[0034] (2) Preparation process:

[0035] Step 1: Mix the herbs and grind them into 40 mesh;

[0036] Step 2: Add water (8 times the weight of the raw material), extract at 70°C for 2 hours, and filter to obtain filtrate A and medicinal residue;

[0037] Step 3: Add 60% ethanol solution (6 times the weight of the raw material) to the medicinal residue, extract at 75°C for 1.5 hours, and filter to obtain filtrate B;

[0038] Step 4: Combine filtrates A and B, and concentrate under reduced pressure to 1 / 4 of the original volume to obtain concentrated solution C;

[0039] Step 5: After drying, the medicinal residue is ultra-finely ground to 200 mesh and mixed with 50% alcohol content kaoliang liquor at a ratio of 1:8 (400g medicinal residue + 3200g base liquor);

[0040] Step 6: The mixture is stored at 20°C and 70% relative humidity for 5 months;

[0041] Step 7: Filter the cellared wine, add concentrate C, mix and adjust the alcohol content to 50% vol, and then fill.

[0042] (III) Test results: saponin extraction rate 92.5%, polysaccharide extraction rate 89.3%, SOD activity retention rate 95%; DPPH free radical scavenging rate 91% (the control group traditional soaking method was 72%).

[0043] Example 2:

[0044] (1) Raw material ratio:

[0045] Lower limit group: Ganoderma lucidum 50g, Acanthopanax senticosus 200g, Mulberry 100g, Lycium barbarum 100g, Ophiopogon japonicus 100g, Ginseng 50g;

[0046] Upper limit group: Ganoderma lucidum 200g, Acanthopanax senticosus 400g, Mulberry 300g, Lycium barbarum 300g, Ophiopogon japonicus 300g, Ginseng 150g.

[0047] (2) Preparation process:

[0048] Step 1: Mix the herbs and grind them into 30 mesh;

[0049] Step 2: Add water (10 times the weight of the raw material) to the raw material, extract at 65°C for 2.5 hours, and filter to obtain filtrate A and medicinal residue;

[0050] Step 3: Add 70% ethanol solution (8 times the weight of the raw material) to the medicinal residue, extract at 80°C for 1 hour, and filter to obtain filtrate B;

[0051] Step 4: Combine filtrates A and B, and concentrate under reduced pressure to 1 / 3 of the original volume to obtain concentrated solution C;

[0052] Step 5: After drying, the medicinal residue is ultra-finely ground to 150 mesh and mixed with 55% alcohol content rice-flavored liquor at a ratio of 1:10 (500g medicinal residue + 5000g base liquor);

[0053] Step 6: The mixture is stored at 15°C and 60% relative humidity for 6 months;

[0054] Step 7: Filter the cellared wine, add concentrate C, mix and adjust the alcohol content to 48% vol, and then fill.

[0055] (3) Test results:

[0056] Detection indicators Lower limit group results Upper limit group results Total saponin content 1.8 mg / mL 2.5 mg / mL Polysaccharide content 3.2 mg / mL 4.1 mg / mL DPPH free radical scavenging rate 85％ 88％ Utilization rate of medicinal residue 89.1％ 91.5％

[0057] Example 3:

[0058] (1) Raw material ratio: 150g of Ganoderma lucidum, 250g of Acanthopanax senticosus, 150g of Mulberry, 250g of Lycium barbarum, 150g of Ophiopogon japonicus, and 120g of Ginseng.

[0059] (2) Preparation process:

[0060] Step 1: Mix the herbs and grind them into 60 mesh;

[0061] Step 2: Add water (6 times the weight of the raw material) to the raw material, extract at 80°C for 1 hour, and filter to obtain filtrate A and medicinal residue;

[0062] Step 3: Add 50% ethanol solution (4 times the weight of the raw material) to the medicinal residue, extract at 85°C for 2 hours, and filter to obtain filtrate B;

[0063] Step 4: Combine filtrates A and B, and concentrate under reduced pressure to 1 / 5 of the original volume to obtain concentrated solution C;

[0064] Step 5: After drying, the medicinal residue is ultra-finely ground to 300 mesh and mixed with 45% vol corn wine at a ratio of 1:5 (600 g medicinal residue + 3000 g base wine);

[0065] Step 6: The mixture is stored at 25°C and 80% relative humidity for 3 months;

[0066] Step 7: Filter the cellared wine, add concentrate C, mix and adjust the alcohol content to 52% vol, and then fill.

[0067] (III) Test results: (1) Flavonoid content: 1.62 mg / mL (40% higher than that of traditional process); (2) SOD activity retention rate: 93.7% (remains stable at a high temperature of 85°C); (3) Cellaring period: shortened to 3 months (the body of the wine reaches the traditional level of 6 months); (4) Resource utilization rate: the active ingredient remaining in the medicinal residue is only 4.8% (≥30% in traditional process).

[0068] It can be seen from the above examples that the longevity wines prepared in Examples 1-3 all exhibit characteristics that are superior to traditional health-preserving wines. In terms of the extraction rate of active ingredients, the extraction rates of effective ingredients such as saponins, polysaccharides, and flavonoids in each example are significantly higher than those of the traditional soaking method, and can better retain the activity of natural plant SOD. At the same time, longevity wine performs well in antioxidant capacity, and the DPPH free radical scavenging rate is greatly improved, reflecting its advantages in health-preserving functions such as scavenging free radicals and delaying aging. In addition, through processes such as crushing and storing medicinal residues, the utilization rate of medicinal residues is improved, resource waste is reduced, and production costs are reduced. Moreover, under different raw material ratios and process parameters, longevity wine can ensure the stability of product quality and efficacy, establish a scientific correlation between ingredients and efficacy, and provide consumers with a more credible and quality-assured health-preserving wine product.

[0069] In summary, the longevity wine and its preparation method of the present invention are excellent in terms of formula accuracy, process efficiency and resource recycling. Through the unique secondary gradient extraction and concentration and drug residue crushing and storage process, many defects of traditional health wines are overcome, and efficient extraction of active ingredients and full utilization of resources are achieved. Not only is the actual effect of longevity wine in key functions such as anti-oxidation and immunomodulation improved, but a scientific correlation system between ingredients and efficacy is also established, ensuring the stability of product quality and efficacy. This invention provides a more scientific, efficient and environmentally friendly preparation solution for the health wine industry, which has broad market application prospects and promotion value.

[0070] The above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit the same. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or make equivalent replacements for some of the technical features therein. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A longevity wine, characterized in that: The health-preserving wine is prepared from the following medicinal and edible raw materials in the following weight ratio: 0.5-2 parts of Ganoderma lucidum, 2-4 parts of Acanthopanax senticosus, 1-3 parts of mulberry, 1-3 parts of Lycium barbarum, 1-3 parts of Ophiopogon japonicus, and 0.5-1.5 parts of Ginseng. The raw materials are processed through a secondary gradient extraction and concentration process and a medicinal residue crushing and cellaring process, and are finally blended into a health-preserving wine with an alcohol content of 48-52% vol.

2. The longevity-promoting wine according to claim 1, characterized in that: The raw material ratio is: 1 part of Ganoderma lucidum, 3 parts of Acanthopanax senticosus, 2 parts of mulberry, 2 parts of wolfberry, 2 parts of Ophiopogon japonicus and 1 part of ginseng.

3. A method for preparing longevity wine, characterized in that: The following steps are involved: Step 1: Raw material pretreatment: Ganoderma lucidum, Acanthopanax senticosus, mulberry, wolfberry, Ophiopogon japonicus and ginseng are mixed in proportion and crushed into 20-60 mesh. Step 2, first extraction: add 6-10 times the weight of water to the raw material, extract at 60-80°C for 1-3 hours, and filter to obtain a primary filtrate and medicinal residue; Step 3, second extraction: add 4-8 times the weight of 50-70% ethanol solution to the medicinal residue, extract at 70-85°C for 1-2 hours, and filter to obtain a secondary filtrate; Step 4, concentration and preparation: combine the two filtrates and concentrate under reduced pressure to 1 / 5-1 / 3 of the original volume to obtain an extract concentrate; Step 5, treating the medicinal residue: drying the medicinal residue obtained in step 2 and step 3, ultrafinely grinding the mixture to 100-300 mesh, and adding the mixture to the base liquor, wherein the base liquor is a liquor with an alcohol content of 40-60% vol, and the mass ratio of the medicinal residue to the base liquor is 1:5-1:10; Step 6: Cellaring: Store the mixture of medicinal residue and base wine in a cool cellar for 3-6 months; Step 7, blending the finished product: filter the cellared wine, add the extracted concentrate obtained in step 4, mix well, and adjust the alcohol content to 48-52% vol.

4. The method for preparing a longevity wine according to claim 3, characterized in that: In the second step, the extraction temperature is 70° C. and the extraction time is 2 hours; in the third step, the ethanol concentration is 60%, the extraction temperature is 75° C. and the extraction time is 1.5 hours.

5. The method for preparing a longevity wine according to claim 3, characterized in that: In the step 5, the particle size of the medicinal residue is crushed to 200 mesh, and the mass ratio of the medicinal residue to the base wine is 1:

8.

6. The method for preparing a longevity wine according to claim 3, characterized in that: In step six, the storage environment temperature is 15-25° C. and the relative humidity is 60-80%.

7. The longevity-promoting wine according to any one of claims 1 to 2 or the longevity-promoting wine prepared by the preparation method according to any one of claims 3 to 6, characterized in that: Its active ingredients include natural plant SOD, saponins, polysaccharides and flavonoids.