Phyllanthus emblica rose wine

Abstract

The invention belongs to the technical field of food, and particularly discloses phyllanthus emblica rose wine, and a preparation method of the phyllanthus emblica rose wine comprises the following steps: S1, performing cleaning, squeezing and enzymolysis on phyllanthus emblica; s2, standing and clarifying the phyllanthus emblica enzymatic hydrolysate, separating clear juice, putting the clear juice into a tank, and performing freeze concentration to obtain clear juice; s3, adjusting the sugar degree and acidity of the emblic leafflower fruit clear juice, inoculating yeast, and fermenting in a tank to obtain fermentation liquor; s4, ageing the fermentation liquor, adding bentonite, clarifying, filtering, cooling, and filtering to obtain emblic leafflower fruit raw wine for later use; and S5, adding codonopsis pilosula, rhizoma polygonati, liquorice and ground cinnamon into the emblic leafflower fruit raw wine obtained in the step S4, adjusting the sugar degree and acidity, then adding rose essential oil or rose hydrolat, and filling after two-stage membrane filtration to obtain the emblic leafflower fruit and rose wine. The phyllanthus emblica rose wine prepared by adopting the method disclosed by the invention is rich in aroma, mellow in taste, excellent in stability, uniform in color, clear, transparent and free of precipitates, and has the effects of invigorating qi and blood, maintaining beauty and keeping young and the like.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of food technology, for example to a phyllanthus emblica rose wine. BACKGROUND

[0002] The description in this section merely provides background information relating to the present disclosure and does not constitute prior art.

[0003] Phyllanthus emblica L. is a deciduous small arbor or shrub of Euphorbiaceae Phyllanthus, and the fruit is also known as Amola, Mi Han, Wangguo, Youganzi, Dianolive, etc. Because it tastes sour and astringent at first, and tastes sweet and refreshing after eating, it is named Phyllanthus emblica. Phyllanthus emblica is widely distributed in China, mainly in the southern region, with the largest distribution area in Yunnan Province, with a natural community resource reserve of about 20,000 mu. Phyllanthus emblica grows in mountainous sparse forests at an altitude of 200 to 2300 meters, and is often found in sunny places with strong sunlight, is drought and barren tolerant, and has extremely strong adaptability, and can hang fruit on the tree for 6-8 months. The special growing environment creates the super-high light protection capability and super-strong antioxidant capacity of Phyllanthus emblica. Phyllanthus emblica is a commonly used Tibetan medicine. The fruit of Phyllanthus emblica tastes sour and astringent, clears heat and cools blood, promotes digestion and invigorates the spleen, and generates saliva and quenches thirst. It is used to treat blood heat and blood stasis, indigestion, abdominal distension, cough, sore throat, dry mouth and vitamin C deficiency. In Tibetan medicine, Phyllanthus emblica is used to treat pork disease, red disease, blood disease, and hypertension.

[0004] Phyllanthus emblica fruit contains rich tannins, with a content of up to 45%, including 22 components such as gallic acid, ellagic acid, glucose gallate tannin, phyllanthus acid, phyllanthusol, and D-glucose; Phyllanthus emblica fruit contains flavonoids, in 1994, Japanese scholars extracted Phyllanthus emblica fruit with methanol and water, and obtained quercetin, kaempferol-3-O-glucoside, quercetin-3-O-glucoside, and leucodelphinidin from it. Phyllanthus emblica fruit contains alkaloids, in 1976, Ram et al. isolated alkaloid zeatin from Phyllanthus emblica. Phyllanthus emblica fruit contains terpenes, sterols and glycosides, including diterpenes, myrrh-type sesquiterpenes and glycosides, 2-carboxymethyl phenol-1-O-D-glucopyranoside, and 2,6-dimethoxy-4-(2-hydroxyethyl) phenol-1-O-D-glucopyranoside. Phyllanthus emblica fruit contains vitamin C, vitamin B1, vitamin B2, carotene, vitamin A, vitamin pp, etc., among which the content of vitamin C can reach 0.6-0.92%, which is 160 times that of apples and 100 times that of citrus, and has high whitening power. Phyllanthus emblica fruit contains 17 kinds of amino acids, including 8 kinds of amino acids required by the human body, with a total content of 185 mg / 100 g. Phyllanthus emblica fruit contains a variety of trace elements, with a content richer than that of apples, mainly including selenium, zinc, calcium, phosphorus, iron, potassium, etc. These rich nutrients make Phyllanthus emblica have anti-inflammatory, antioxidant, anti-aging, liver protection, immune regulation, and detoxification effects, etc., and have great medicinal value.

[0005] Because of the outstanding medicinal value and nutritional value of Phyllanthus emblica, the research and development of Phyllanthus emblica to make medicine and health care products has become the current research hotspot and development direction. At present, the application of Phyllanthus emblica mainly has the following aspects: as a beauty product, Phyllanthus emblica can moisturize the skin, increase skin elasticity, delay skin aging, nourish hair, promote cell metabolism, and fade pigmentation, and has a preventive effect on freckles, chloasma and the like. As a preservative, Phyllanthus emblica extract has strong antioxidant activity, and its antioxidant activity is higher than that of synthetic antioxidants. Food processing, even if Phyllanthus emblica is subjected to high temperature treatment such as solar exposure, baking and high pressure sterilization, most of vitamin C can be retained, so that the nutritional ingredients can be retained in the deep processing process, and the food supplement effect can be played. The food of Phyllanthus emblica mainly includes Phyllanthus emblica beverage, preserved fruit and Phyllanthus emblica powder, and the fruits of Phyllanthus emblica are mainly processed.

[0006] At present, the nutrition and health care of Phyllanthus emblica and rose have not been fully utilized, and the synergistic pharmacological effect of Phyllanthus emblica and rose with wine has not been well developed, and the developed Phyllanthus emblica wine has defects of difficult clarification, high volatile acid content, bitter wine body, and high fusel oil content. It is a difficult problem to be solved by the present application to develop a natural wine with antioxidant and blood supplementing effects by improving the clarity of the wine body, reducing the content of volatile acid, reducing the bitterness and fusel oil content in the wine, and utilizing the synergistic pharmacological effect of Phyllanthus emblica and rose with wine. SUMMARY

[0007] In order to solve the problems in the prior art, the purpose of the present application is to provide a Phyllanthus emblica rose wine, the Phyllanthus emblica rose wine prepared by the present application has a strong wine aroma, a good taste, an excellent stability, a uniform color, a clear and transparent appearance, no precipitation, and the effects of nourishing yin and kidney, generating fluid and moistening intestines, promoting blood circulation and removing blood stasis.

[0008] The technical scheme of the present application is: The purpose of the present application is to provide a Phyllanthus emblica rose wine, and the preparation method thereof comprises the following steps: S1, taking completely mature Phyllanthus emblica, removing rotten fruits after picking, cleaning, cooling with 2℃ ice water, peeling and pitting, and then squeezing and enzymolysis, and standby; S2, the Phyllanthus emblica enzymolysis liquid obtained in step S1 is placed under low temperature conditions to clarify, and the clear juice is sucked into a tank, the slightly turbid juice in the middle layer is separated by a centrifuge to obtain clear juice into a tank, and the clear juice is frozen and concentrated to a total sugar content of 130-140g / L to obtain Phyllanthus emblica clear juice, and standby; S3, the Phyllanthus emblica clear juice in step S2 is adjusted to a sugar content of 160-185g / L by white granulated sugar, and the acidity is adjusted to 4.5-6g / L by citric acid, and then inoculated with yeast after adding sulfur dioxide to ferment in a tank for 7-10 days, and then rapidly cooled after the alcohol content of the fermentation liquid reaches the expected requirement, and the fermentation is stopped, and the fermentation liquid is obtained; S4, the fermentation liquid in step S3 is aged, clarified after adding bentonite, after 7-10 days, filtered, and when the temperature reaches -8 ℃ to -3 ℃, the phyllanthus emblica raw wine is filtered again and ready for use; S5, the party, jiangteng, licorice and cinnamon powder are added to the phyllanthus emblica raw wine obtained in step S4, the sugar content and acidity are adjusted, 8-10 mg / L rose essential oil or rose hydrol is added, and the product is filled after two-stage membrane filtration, to obtain the phyllanthus emblica rose wine.

[0009] Further, in step S1, the process of enzymolysis is as follows: 0.2 g / L and 0.1 g / L of protease and cellulase are added to the squeezed phyllanthus emblica juice, mixed thoroughly, and then enzymolysis is carried out at 40-45 ℃ for 3-4 h.

[0010] Further, in step S2, the temperature of the low-temperature condition is 0-3 ℃, the centrifuge is a three-legged centrifuge, the temperature of the frozen concentration is -15 ℃ to -5 ℃, and the total sugar content after frozen concentration is 135 g / L.

[0011] Further, in step S3, the sugar content adjustment value is 170 g / L, the acidity adjustment value is 5.5 g / L, and the addition amount of sulfur dioxide is 35-55 mg / L.

[0012] Further, in step S3, the yeast is Angel grape wine active dry yeast BV818, the addition amount of the Angel grape wine active dry yeast BV818 is 120-160 ppm, the fermentation temperature is 10-20 ℃, the alcohol content of the fermentation liquid is 8-14%vol, and the temperature of the cooling is -7 ℃ to 0 ℃.

[0013] Further, in step S4, the aging time is 4-10 months, the aging temperature is 3-9 ℃, and the weight of the bentonite is 50-100 ppm.

[0014] Further, in step S5, the party, jiangteng, licorice and cinnamon powder are traditional Chinese medicine extracts or powders, and the particle size of the powder is 80-100 nm.

[0015] Further, in step S5 of the preparation method, the sugar content is adjusted by white sugar, the sugar content adjustment value is 70-80 g / L, the acidity is adjusted by citric acid, and the acidity adjustment value is 5-6 g / L.

[0016] Further, in the components of the phyllanthus emblica rose wine, the phyllanthus emblica raw wine is 50-80 parts, the total weight of the party, jiangteng, licorice and cinnamon powder accounts for 0.05%-0.1% of the total weight of the wine, and the total weight of the party, jiangteng, licorice and cinnamon powder accounts for 0.05%-0.1% of the total weight of the wine, wherein the party is 15-30 parts, jiangteng is 20-30 parts, licorice is 2-8 parts, and cinnamon powder is 2-8 parts.

[0017] Compared with the prior art, the phyllium rose wine and the preparation method thereof have the following advantages: (1) The preparation method provided by the present application adopts a specific fermentation process and optimizes various parameter conditions in the fermentation process, and various steps are combined with each other, so that the wine prepared has rich wine aroma, good taste, excellent stability, uniform color, and is clear and transparent without precipitation.

[0018] (2) The wine provided by the present application not only successfully retains rich natural pigments, vitamins, minerals, antioxidants and various functional components in the raw materials, but also skillfully activates and enhances the synergistic effect among them, effectively improving the antioxidant performance. The wine prepared by the preparation method of the present application not only has mellow taste and unique flavor, but also contains various health benefits such as nourishing yin and kidney, promoting liquid metabolism in the body, moisturizing the intestines, clearing heat and improving eyesight, promoting blood circulation and relieving blood stasis. DETAILED DESCRIPTION

[0019] The present application is further described below through the description of specific embodiments, but this is not a limitation on the present application. Those skilled in the art can make various modifications or improvements according to the basic idea of the present application, as long as they do not deviate from the basic idea of the present application, and they are within the protection scope of the present application.

[0020] In the following examples and comparative examples, the reagents not specifically mentioned are conventional reagents, which can be purchased from conventional reagent production and sales companies. The methods used are the prior art, unless otherwise specified.

[0021] The rose hydrolat mentioned in Examples 1-3 and Comparative Examples 1-3 is prepared by the following method: (1) Preferably, Damascus rose is picked in the morning, and the petals are drained after removing impurities; (2) Pure water (not more than 2 / 3 of the volume) is added to the steam generator, and the steam conduit is connected to the air inlet at the bottom of the distillation kettle. The petals are laid in the distillation kettle (the distillation kettle is pre-evacuated), and are laid in layers with a gap of 2 cm between each layer, and the total thickness is not more than 20 cm. The top is tightly covered and connected to the condenser tube, which needs to be inclined at an angle of 45°. The outlet of the condenser tube is connected to the inlet of the oil-water separator; (3) During the distillation process, the valve of the steam generator is adjusted to control the steam flow rate to be 0.5-1 L / min, the temperature in the distillation kettle is maintained at 98-102℃, and the outlet temperature of the condenser tube is controlled at 40-50℃; (4) When the condensate starts to drip, the first 50 ml of distillate is discarded, and then the oil-water separator is used to collect until the smell of the outflow liquid is significantly reduced, and the distillation is stopped. The collected condensate is allowed to stand for 24 hours, the lower layer of pure hydrolat is separated and collected, and then filtered through a 0.45 μm microporous filter, sterilized and then filled into brown glass bottles, and stored in a dark place.

[0022] Example 1 A phyllium rose wine, the preparation method comprising the following steps: S1, taking completely mature phyllium, picking up and removing rotten fruits, then washing, cooling with 2℃ ice water, peeling and pitting, and then squeezing; adding 0.2g / L and 0.1g / L of bacillus subtilis protease and cellulase to the squeezed phyllium juice, fully mixing, and then enzymolysis at 40℃ for 3h, for standby; S2, placing the phyllium enzymolysis liquid obtained in step S1 at 3℃ for standing and clarification, sucking the clear juice into a tank, separating the slightly turbid juice in the middle layer into a tank by using a three-legged centrifuge, and then freezing and concentrating at-15℃ until the total sugar is 140g / L, to obtain phyllium clear juice, for standby; S3, adjusting the sugar content of the phyllium clear juice in step S2 to 160g / L by using white sugar, adjusting the acidity to 6g / L by using citric acid, adding 35mg / L of sulfur dioxide, inoculating 120ppm of Angel wine active dry yeast BV818 into the tank, and then fermenting at 10℃ for 7 days; after the alcohol content of the fermentation liquid reaches 8%vol, rapidly cooling at 0℃ to stop fermentation, to obtain a fermentation liquid; S4, placing the fermentation liquid in step S3 at 3℃ for aging for 4 months, adding 100ppm of bentonite for clarification, and then filtering after 10 days; when the temperature reaches-3℃, filtering again to obtain phyllium original wine, for standby; S5, adding radix codonopsis, rhizoma polygonati, radix glycyrrhizae and cinnamon powder to the phyllium original wine obtained in step S4, wherein the weight ratio of each component is: 70L of phyllium original wine, 20g of radix codonopsis, 25g of rhizoma polygonati, 5g of radix glycyrrhizae, and 5g of cinnamon powder; adjusting the sugar content to 70g / L by using white sugar, adjusting the acidity to 5g / L by using citric acid, and then adding 8mg / L of rose hydrol.

[0023] Example 2 A phyllium rose wine, the preparation method comprising the following steps: S1, taking completely mature phyllium, picking up and removing rotten fruits, then washing, cooling with 2℃ ice water, peeling and pitting, and then squeezing; adding 0.2g / L and 0.1g / L of bacillus subtilis protease and cellulase to the squeezed phyllium juice, fully mixing, and then enzymolysis at 45℃ for 3.5h, for standby; S2, placing the phyllium enzymolysis liquid obtained in step S1 at 2℃ for standing and clarification, sucking the clear juice into a tank, separating the slightly turbid juice in the middle layer into a tank by using a three-legged centrifuge, and then freezing and concentrating at-10℃ until the total sugar is 130g / L, to obtain phyllium clear juice, for standby; S3, adjusting the sugar content of the emblica bud juice obtained in step S2 to 185 g / L with white sugar, adjusting the acidity to 4.5 g / L with citric acid, adding 45 mg / L sulfur dioxide, and inoculating 140 ppm of Angel active dry yeast BV818 for wine into a tank, fermenting at 15° C. for 8 days, and rapidly cooling the fermented liquid to -3° C. after the alcohol content reached 10% vol. to terminate the fermentation, thereby obtaining a fermented liquid; S4, the fermentation broth in step S3 was aged at 7 ° C for 10 months, clarified after adding 50ppm bentonite, filtered after 7 days, cooled, and when the temperature reached -8 ° C, filtered again to obtain the emblica wine for later use; S5. Adding codonopsis pilosula, polygonatum sibiricum, licorice and cinnamon powder to the emblica wine obtained in step S4, the weight ratio of each component is: 80L of emblica wine, 30g of codonopsis pilosula, 30g of polygonatum sibiricum, 8g of licorice, and 8g of cinnamon powder, adjusting the sugar content to 80g / L with white sugar, adjusting the acidity to 6g / L with citric acid, and then adding 10mg / L of rose hydrosol. Performing two-stage membrane filtration and filling with filter membranes with thicknesses of 0.6μm and 0.35μm to obtain the emblica rose wine.

[0024] Example 3 A kind of emblica rose wine, its preparation method comprises the following steps: S1. Take fully mature emblica fruit, select and remove rotten fruit, wash them, cool them with 2°C ice water, peel and core them, and then squeeze them. Add subtilisin and cellulase at 0.2g / L and 0.1g / L respectively to the squeezed emblica fruit juice, mix them thoroughly, and then enzymolyze them at 43°C for 4h. S2, the emblica hydrolyzate obtained in step S1 was allowed to stand at 0°C for clarification, and the clear juice was drawn into a tank. The slightly turbid juice in the middle layer was separated by a three-legged centrifuge and the clear juice was put into a tank. The juice was freeze-concentrated at -5°C to a total sugar content of 135g / L to obtain emblica juice for standby use; S3, adjusting the sugar content of the emblica bud juice obtained in step S2 to 170 g / L with white sugar, adjusting the acidity to 5.5 g / L with citric acid, adding 55 mg / L of sulfur dioxide, and inoculating 160 ppm of Angel active dry yeast BV818 for wine into a tank, fermenting at 20° C. for 10 days, and rapidly cooling the fermentation liquid to -7° C. after the alcohol content reached 14% vol, to terminate the fermentation, thereby obtaining a fermentation liquid; S4, the fermentation broth in step S3 was aged at 9 ° C for 7 months, clarified after adding 75ppm bentonite, filtered after 8 days, cooled, and when the temperature reached -5 ° C, filtered again to obtain the emblica oleifera original wine for standby use; S5, adding Radix Codonopsis, Rhizoma Polygonati, Radix Glycyrrhizae and Cinnamomum Cassia powder into the Emblica original liquor obtained in step S4, the weight ratio of each component is: 50 L of Emblica original liquor, 15 g of Radix Codonopsis, 20 g of Rhizoma Polygonati, 2 g of Radix Glycyrrhizae and 2 g of Cinnamomum Cassia powder; using white granulated sugar to adjust the sugar content to 73 g / L, using citric acid to adjust the acidity to 5.3 g / L, then adding 9 mg / L of rose hydrolate, and using filter membranes with thicknesses of 0.6 μm and 0.35 μm for two-stage membrane filtration and filling, to obtain the Emblica rose wine.

[0025] Comparative Example 1 Comparative Example 1 is different from Example 2 in that in step S1, pectinase and cellulase are added into the squeezed Emblica juice in amounts of 0.2 g / L and 0.1 g / L, respectively. The other components and preparation methods are the same as those in Example 2.

[0026] Comparative Example 2 Comparative Example 2 is different from Example 2 in that in step S1, hemicellulase is added into the squeezed Emblica juice in an amount of 0.3 g / L, and then enzymolysis is performed at 45°C for 2 h.

[0027] The other components and preparation methods are the same as those in Example 2.

[0028] Comparative Example 3 Comparative Example 2 is different from Example 2 in that in step S3, 100 mg / L of potassium sorbate is added, and then 140 ppm of Angel active dry yeast RV171 for grape wine is inoculated into the tank, and fermentation is performed at 18°C for 7 days. The other components and preparation methods are the same as those in Example 2.

[0029] Comparative Example 4 Comparative Example 2 is different from Example 2 in that in step S5, the preparation method of the rose hydrolate is as follows: 2.5 kg of fresh Pingyin rose flowers is distilled in a distillation kettle by adding 10 parts by weight of rose flowers, 60 parts by weight of water and 0.5 part by weight of salt, the distillation temperature is 60°C, and the distillation time is 10 hours; the distillate from the distillation kettle is cooled to a temperature of 15°C, and the condensate is collected to obtain the rose hydrolate.

[0030] The other components and preparation methods are the same as those in Example 2.

[0031] Test Example 1, appearance quality detection of the fermented fruit wine prepared in the application The appearances of the fermented fruit wines prepared in Examples 1-4 and Comparative Examples 1-4 of the application are visually detected, and the results are shown in Table 1.

[0032] Table 1 Group Appearance Example 1 Uniform color, clear and transparent, no precipitation Example 2 Uniform color, clear and transparent, no precipitation Example 3 Uniform color, clear and transparent, no precipitation Comparative Example 1 Uniform color, clear and transparent, no precipitation Comparative Example 2 Uniform color, slightly turbid, a small amount of precipitation Comparative Example 3 Uniform color, slightly turbid, a small amount of precipitation Comparative Example 4 Uniform color, clear and transparent, no precipitation From Table 1, it can be seen that the fermented fruit wine prepared by the preparation method provided by the application has uniform color, is clear and transparent, has no precipitate, and has a more pure wine body and higher quality. The fermented fruit wine prepared in Comparative Examples 2 and 3 has turbidity and precipitate.

[0033] In Test Example 2, the bacterial index of the emblic rose wine prepared in Example 2 of the application was detected, and the results are shown in Table 2. Table 2: Bacterial index detection data of samples Item Content Total number of colonies, cfu / mL 0.03 Coliform group, mpn / 100 mL 0 Yeast, cfu / mL 0 Mold, cfu / mL 0 From Table 2, it can be seen that the emblic rose wine prepared by the application meets the microbial detection index.

[0034] In Test Example 3, the effect of tonifying qi and blood was tested. 1. Materials 1.1 Animals: 180 Wistar male rats, 3-4 months old, 200-220 g.

[0035] 1.2 Samples and drugs: 7 groups of wine samples were prepared according to the methods of Examples 1-3 and Comparative Examples 1-4, and were stored in the refrigerator. Vitamin E was purchased from Huamei Biological Engineering Company.

[0036] 1.3 Main reagents: SOD kit, GSH-Px kit, MDA kit, and NO kit were purchased from Shanghai Yuchun Biological Technology Co., Ltd.

[0037] 2. Experimental methods and results 2.1 Methods: 180 rats were randomly divided into 9 groups: 20 rats in the aging model group, 20 rats in the positive control (vitamin E) group, 20 rats in each of Examples 1-3, and 20 rats in each of Comparative Examples 1-4. Each rat was subcutaneously injected with D-galactose (100 mg / kg) daily for 8 weeks. The samples were given at the same time, and each 1 ml / 100 g of rat was given (1 ml of sample was given to each 100 g of rat each time by gavage), the prevention control group was given vitamin E solution 50 mg / kg by gavage, and the model group was given the same amount of normal saline by gavage at the same time, once in the morning and once in the afternoon, for 8 weeks until the end of modeling; abdominal aortic blood was collected, serum was separated for testing; the rats were sacrificed by cervical dislocation, and the brain was taken at 0℃ to weigh, and 5% and 10% brain homogenate was prepared, the brain homogenate was centrifuged at 3000 r / min for 10 min, and the supernatant was taken for testing.

[0038] 2.2 Statistical processing: SPSS11.5 software was used for statistical analysis, the measurement data were represented by mean ± standard deviation (x ± s), variance analysis was used, and P<0.05 was significantly different, which had statistical significance.

[0039] 2Results: Compared with the normal group, the serum SOD, GSH-PX activity and NO content of the model group were significantly decreased, and the MDA was significantly increased, indicating that the subacute aging model was successful and reliable. Compared with the aging model group, the serum SOD, GSH-PX activity and NO content of the example 1-3 groups were significantly increased, and the MDA content was significantly decreased, and there was a significant or very significant difference by t test. The specific data is shown in Table 3: Table 3 Group Number SOD (NU / ml) GSH-Px NO MDA Example 1 20 241.32±12.8 211.26±11.22 74.63±3.65 1.45±0.32 Example 2 20 253.17±10.10 220.37±10.32 77.21±3.72 1.32±0.21 Example 3 20 246.63±11.43 216.45±10.44 75.14±3.63 1.40±0.30 Comparative Example 1 20 240.15±11.36 212.43±11.43 72.29±4.08 1.49±0.41 Comparative Example 2 20 238.22±10.55 210.66±10.18 72.01±3.14 1.50±0.37 Comparative Example 3 20 235.47±10.23 214.72±10.32 73.25±4.12 1.47±0.35 Comparative Example 4 20 220.54±11.46 215.21±10.25 71.32±3.38 1.44±0.37 Model group 20 167.32±12.37 159.14±13.45 23.31±5.41 4.13±0.41 VE control group 20 198.45±12.13 172.33±14.22 46.22±5..17 3.75±0.40 The results of Table 3 show that compared with the model group of rats, the serum SOD, GSH-PX activity and NO content of each group were significantly increased, and the MDA content was significantly decreased; compared with the comparative example 1 group, the comparative example 2 group, the comparative example 3 group and the comparative example 4 group, the example 1-3 groups can significantly increase the serum SOD, GSH-PX activity and NO content, and reduce the MDA content.

[0040] The above results show that the litchi rose wine prepared in the examples 1-3 of the present application has the effect of tonifying qi and blood, and can be used for regulating qi and blood, and the effect is better than that of the prior art.

[0041] The above shows and describes the basic principles and main features of the present application and the advantages of the present application. Those skilled in the art should understand that the present application is not limited by the above examples, and the above examples and descriptions in the specification are only to illustrate the principles of the present application, and various changes and improvements can be made without departing from the spirit and scope of the present application, which is obvious to those skilled in the art. These changes and improvements all fall within the scope of the present application. The scope of protection of the present application is defined by the appended claims and their equivalents.

Claims

1. A rose wine made from emblica, characterized in that: The wine preparation method comprises the following steps: S1, taking fully mature emblica, selecting and removing rotten fruits, washing, cooling with 2°C ice water, peeling and removing the core, squeezing, enzymolysis, and setting aside; S2, the emblica buddha enzymolyzate obtained in step S1 is allowed to stand under low temperature conditions for clarification, and the clear juice is drawn into a tank. The middle layer of slightly turbid juice is separated by a centrifuge and the clear juice is put into a tank, and freeze-concentrated to a total sugar content of 130-140 g / L to obtain emblica buddha clear juice for standby use; S3, adjusting the sugar content of the emblica bud juice in step S2 to 160-185 g / L with white sugar, adjusting the acidity to 4.5-6 g / L with citric acid, adding sulfur dioxide and inoculating yeast into a tank for fermentation for 7-10 days, and rapidly cooling the fermented liquid after the alcohol content reaches the expected requirement, stopping the fermentation, and obtaining a fermented liquid; S4, aging the fermentation liquid in step S3, clarifying after adding bentonite, filtering after 7 to 10 days, cooling, and when the temperature reaches -8°C to -3°C, filtering again to obtain the emblica wine for later use; S5. Adding codonopsis pilosula, polygonatum sibiricum, liquorice and cinnamon powder to the emblica wine obtained in step S4, adjusting the sugar content and acidity, and then adding 8-10 mg / L rose essential oil or rose hydrosol. After two-stage membrane filtration, filling is performed to obtain the emblica rose wine.

2. The emblica rose wine according to claim 1, characterized in that: In step S1, the enzymatic hydrolysis process is as follows: subtilisin and cellulase are added to the squeezed emblica juice in amounts of 0.2 g / L and 0.1 g / L respectively, the mixture is thoroughly mixed, and then enzymatic hydrolysis is performed at 40-45° C. for 3-4 hours.

3. The emblica rose wine according to claim 1, characterized in that: In step S2, the temperature of the low temperature condition is 0-3°C, the centrifuge is a tripod centrifuge, the temperature of the freeze concentration is -15°C to -5°C, and the total sugar content after the freeze concentration is 135 g / L.

4. The emblica rose wine according to claim 1, characterized in that: In step S3, the sugar content is adjusted to 170 g / L, the acidity is adjusted to 5.5 g / L, and the amount of sulfur dioxide added is 35-55 mg / L.

5. The emblica rose wine according to claim 1, characterized in that: In step S3, the yeast is Angel Wine Active Dry Yeast BV818, and the addition amount of Angel Wine Active Dry Yeast BV818 is 120-160 ppm; the fermentation temperature is 10-20°C, the alcohol content of the fermentation liquid is 8-14% vol, and the cooling temperature is -7°C to 0°C.

6. The emblica rose wine according to claim 1, characterized in that: In step S4, the aging time is 4 to 10 months, the aging temperature is 3 to 9° C., and the weight of the bentonite is 50 to 100 ppm.

7. The emblica rose wine according to claim 1, characterized in that: In step S5, the codonopsis pilosula, polygonatum sibiricum, liquorice and cinnamon powder are Chinese herbal medicine extracts or powders thereof, and the particle size of the powder is 80 nm to 100 nm.

8. The emblica rose wine according to claim 1, characterized in that: In step S5 of the preparation method, the sugar content is adjusted by using white sugar, and the sugar content is adjusted to 70-80 g / L. The acidity is adjusted by using citric acid, and the acidity is adjusted to 5-6 g / L.

9. The emblica rose wine according to any one of claims 1 to 8, characterized in that The components of the phyllanthus amla rose wine include 50 to 80 parts of phyllanthus amla original wine, and the total weight of codonopsis pilosula, polygonatum sibiricum, liquorice and cinnamon powder accounts for 0.05% to 0.1% of the total weight of the wine, including 15 to 30 parts of codonopsis pilosula, 20 to 30 parts of polygonatum sibiricum, 2 to 8 parts of liquorice and 2 to 8 parts of cinnamon powder.