Formula and preparation method of health-care fingered citron fruit wine

Abstract

The invention discloses a formula and a preparation method of health-care fingered citron fruit wine, and relates to the technical field of fingered citron fruit wine. The invention relates to a formula of health-care fingered citron fruit wine and a preparation method of the health-care fingered citron fruit wine. The formula comprises the following components in percentage by weight: 20 to 30 weight percent of bergamot fruit, 1 to 2 weight percent of bergamot leaf, 2 to 3 weight percent of mint, 8 to 10 weight percent of sugar and honey, 1 to 2 weight percent of yeast, 0.5 to 1 weight percent of ginger juice, 1 to 2 weight percent of flaxseed, 2 to 3 weight percent of natural resin, 1 to 2 weight percent of sodium alginate, 0.8 to 1 weight percent of enzymolysis agent, 40 to 60 weight percent of mineral water, 6 to 10 weight percent of wood block and 10 to 15 weight percent of bone. Through the arrangement of the formula, the germinated flaxseeds are added, the flaxseeds are used for adjusting the blood sugar level and improving the sensitivity of insulin, diabetes mellitus can be prevented and managed, meanwhile, bone soup is added in the fermentation process, the concentration of CO2 is improved, growth and fermentation of yeast are stimulated, brewing of the wine is promoted, and by means of the arrangement of the formula, the effect of improving the yield of the wine is achieved. The health-care effect of the fingered citron fruit wine can be effectively improved, and meanwhile the taste and quality of the fingered citron fruit wine are guaranteed.

Description

Technical Field

[0001] This invention relates to the field of Buddha's Hand fruit wine technology, specifically to a formula and preparation method for a health-promoting Buddha's Hand fruit wine. Background Technology

[0002] Buddha's hand is a commonly used Chinese medicinal herb. Buddha's hand fruit wine, made from Buddha's hand, often has the effects of soothing the liver and regulating qi, harmonizing the spleen and warming the stomach.

[0003] In the current preparation of bergamot fruit wine, there is a certain amount of sugar and alcohol. Due to its low alcohol content, it is often consumed in large quantities. Furthermore, the consumption of bergamot fruit wine involves more than just the intake of its sugar content. Excessive sugar intake can lead to elevated blood sugar levels and increase the burden on the pancreas. In addition, bergamot fruit wine is often consumed during meals, and the sugar in the food, combined with the sugar in the bergamot fruit wine, further increases the burden on the pancreas. Therefore, a formula and preparation method for a health-promoting bergamot fruit wine are proposed. Summary of the Invention

[0004] The purpose of this invention is to provide a formula for a health-promoting Buddha's Hand fruit wine and its preparation method, so as to solve the problems mentioned in the background art.

[0005] To achieve the above objectives, the present invention provides the following technical solution: a formula for a health-promoting Buddha's Hand fruit wine and its preparation method, comprising:

[0006] A formula for a health-promoting bergamot fruit wine, the formula by weight percentage is as follows:

[0007] Buddha's Hand fruit 20-30 wt%, Buddha's Hand leaves 1-2 wt%, mint 2-3 wt%, sugar and honey 8-10 wt%, yeast 1-2 wt%, ginger juice 0.5-1 wt%, flaxseed 1-2 wt%, natural resin 2-3 wt%, sodium alginate 1-2 wt%, enzymatic hydrolysate 0.8-1 wt%, mineral water 40-60 wt%, wood blocks 6-10 wt%, bone 10-15 wt%.

[0008] Furthermore, the wood block is made of one or a mixture of oak, cherry, and apple wood, the weight ratio of sugar and honey is 1:(0.5-1.5), and the bone is made of one of cow bone and sheep bone.

[0009] A method for preparing a health-promoting bergamot fruit wine, the method comprising:

[0010] S01, mint, bergamot leaves and mineral water are mixed, boiled and filtered to obtain solution A;

[0011] S02, bones and mineral water are mixed and heated to make bone broth, and then the bones are removed;

[0012] S03: Heating the bergamot peel by heating air;

[0013] SO4 causes flax seeds to germinate;

[0014] S05, the Buddha's Hand fruit is chopped, then mixed with mineral water, and an enzymatic hydrolysate is added to obtain solution B, which is then vibrated by ultrasonic vibration.

[0015] S06, prepare syrup by mixing and heating sugar and honey, pour germinated flax seeds into the syrup and stir, and after the flax seeds are evenly distributed in the syrup, cut the syrup into pieces after the syrup cools down;

[0016] S07: Fermentation, put solution A, bone broth, bergamot peel, block syrup and solution B into a tank, pour in an appropriate amount of mineral water, then add wood blocks, ginger juice and yeast, mix and stir to get a mixture;

[0017] S08: After fermentation is complete, a fruit wine mixture is obtained. The mixture is then filtered to obtain Buddha's Hand Fruit Wine A and the filtered material.

[0018] S09, the filter material is transferred to a sealed container and stirred. The filter material is heated and dry inert gas is introduced to separate the filter material and the liquid in the filter material. The liquid vaporizes and moves with the inert gas, and then forms liquid again through a condenser. The liquid is collected to obtain Buddha's Hand Fruit Wine B.

[0019] S10, natural resin and sodium alginate are added to Buddha's Hand fruit wine A and Buddha's Hand fruit wine B respectively;

[0020] S11. Seal and store Buddha's Hand Fruit Wine A and Buddha's Hand Fruit Wine B from S09 for aging, allowing the wine to naturally settle and enhance its aroma, thus obtaining Buddha's Hand Fruit Wine.

[0021] Furthermore, the filtration method includes: squeezing the bergamot fruit wine mixture by gravity or pressure, causing the liquid to pass through diatomaceous earth, collecting the liquid that has passed through the diatomaceous earth, and obtaining bergamot fruit wine A and the filtered material.

[0022] Furthermore, the filtration method includes adding a precipitant to the bergamot fruit wine mixture to cause the suspended matter to settle or coagulate into larger particles, and then passing the bergamot fruit wine through a sieve to obtain bergamot fruit wine A and the filtrate.

[0023] Furthermore, the filtration method includes centrifuging the bergamot fruit wine mixture with a centrifuge to separate the filter material from the liquid, thereby obtaining bergamot fruit wine A and the filter material.

[0024] Furthermore, in S07, the temperature of each material is maintained at room temperature during mixing, and the ultrasonic vibration of solution B needs to be maintained for 2-3 hours while keeping solution B in a sealed state; in S09, the heating temperature of the filter material is maintained at 120-140℃, and in S03, the heating temperature of the bergamot peel is maintained at 50-60℃ for 0.5-1 hour.

[0025] Compared with the prior art, the beneficial effects of the present invention are:

[0026] The formula and preparation method of this health-promoting bergamot fruit wine incorporate germinated flaxseeds. Flaxseeds regulate blood sugar levels and improve insulin sensitivity, which helps prevent and manage diabetes. Bone broth is added during fermentation to increase CO2 concentration, thereby stimulating yeast growth and fermentation, and promoting winemaking. Through this formula, the health benefits of the bergamot fruit wine can be effectively improved while ensuring its taste and quality.

[0027] Meanwhile, the preparation method allows flax seeds to germinate, resulting in more nutrients in the fruit wine. The nutrients from the germinated flax seeds are more easily absorbed by the body when they flow into the bergamot fruit wine. Furthermore, the germinated flax seeds contain more dietary fiber, which helps regulate blood sugar levels and improve insulin sensitivity. This prevents excessive spikes in blood sugar after consumption, thus protecting the pancreas. Detailed Implementation

[0028] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0029] Buddha's Hand Fruit Wine B and Buddha's Hand Fruit Wine A can be obtained through the preparation method. If the quality of Buddha's Hand Fruit Wine B and Buddha's Hand Fruit Wine A is to be improved in the future, they can be distilled or otherwise processed. At the same time, Buddha's Hand Fruit Wine B and Buddha's Hand Fruit Wine A can be mixed to obtain a new type of Buddha's Hand Fruit Wine.

[0030] This invention provides a technical solution: a formula for a health-promoting bergamot fruit wine and its preparation method, comprising:

[0031] A formula for a health-promoting bergamot fruit wine, the formula by weight percentage is as follows:

[0032] Buddha's Hand fruit 20-30 wt%, Buddha's Hand leaves 1-2 wt%, mint 2-3 wt%, sugar and honey 8-10 wt%, yeast 1-2 wt%, ginger juice 0.5-1 wt%, flaxseed 1-2 wt%, natural resin 2-3 wt%, sodium alginate 1-2 wt%, enzymatic hydrolysate 0.8-1 wt%, mineral water 40-60 wt%, wood blocks 6-10 wt%, bone 10-15 wt%.

[0033] The wood blocks are made of one or a mixture of oak, cherry, and apple wood; the sugar and honey are in a weight ratio of 1:(0.5-1.5); and the bones are made of one of cow or sheep bones.

[0034] A method for preparing a health-promoting bergamot fruit wine, the method comprising:

[0035] S01, mint, bergamot leaves and mineral water are mixed, boiled and filtered to obtain solution A;

[0036] S02, bones and mineral water are mixed and heated to make bone broth, and then the bones are removed;

[0037] S03: Heating the bergamot peel by heating air;

[0038] SO4 causes flax seeds to germinate;

[0039] S05, the Buddha's Hand fruit is chopped, then mixed with mineral water, and an enzymatic hydrolysate is added to obtain solution B, which is then vibrated by ultrasonic vibration.

[0040] S06, prepare syrup by mixing and heating sugar and honey, pour germinated flax seeds into the syrup and stir, and after the flax seeds are evenly distributed in the syrup, cut the syrup into pieces after the syrup cools down;

[0041] S07: Fermentation, put solution A, bone broth, bergamot peel, block syrup and solution B into a tank, pour in an appropriate amount of mineral water, then add wood blocks, ginger juice and yeast, mix and stir to get a mixture;

[0042] S08: After fermentation is complete, a fruit wine mixture is obtained. The mixture is then filtered to obtain Buddha's Hand Fruit Wine A and the filtered material.

[0043] S09, the filter material is transferred to a sealed container and stirred. The filter material is heated and dry inert gas is introduced to separate the filter material and the liquid in the filter material. The liquid vaporizes and moves with the inert gas, and then forms liquid again through a condenser. The liquid is collected to obtain Buddha's Hand Fruit Wine B.

[0044] S10, natural resin and sodium alginate are added to Buddha's Hand fruit wine A and Buddha's Hand fruit wine B respectively;

[0045] S11. Seal and store Buddha's Hand Fruit Wine A and Buddha's Hand Fruit Wine B from S09 for aging, allowing the wine to naturally settle and enhance its aroma, thus obtaining Buddha's Hand Fruit Wine.

[0046] The filtration method includes: squeezing the bergamot fruit wine mixture by gravity or pressure, so that the liquid passes through diatomaceous earth, collecting the liquid that has passed through the diatomaceous earth, and obtaining bergamot fruit wine A and the filtrate.

[0047] The filtration method involves adding a precipitant to the bergamot wine mixture to cause the suspended matter to settle or coagulate into larger particles. The bergamot wine is then passed through a sieve to obtain bergamot wine A and the filtrate.

[0048] The filtration method involves centrifuging the bergamot fruit wine mixture with a centrifuge to separate the filtrate from the liquid, resulting in bergamot fruit wine A and the filtrate.

[0049] In S07, the temperature of each material is kept at room temperature during mixing. Solution B is vibrated by ultrasonic vibration for 2-3 hours while keeping solution B sealed. In S09, the heating temperature of the filter material is kept at 120-140℃. In S03, the heating temperature of the bergamot peel is kept at 50-60℃ for 0.5-1 hour.

[0050] The wood blocks are 2-3cm thick and need to undergo aging treatment. The aging treatment includes baking the wood blocks at high temperatures to create a carbonized layer on the surface of the wood blocks, ensuring that the thickness of the carbonized layer is 0.3-0.5cm. In SO4, if 70%-80% of the flax seeds have germinated, they can be added to the syrup.

[0051] Before use, all ingredients must undergo cleaning and disinfection processes to ensure their safety. Mineral water is used as the base liquid; its various minerals effectively improve human health, giving the fruit wine a better taste and quality. Heating the bergamot peel with heated air helps to activate its aromatic components, increasing the product's aroma concentration. During the bergamot brewing process, adding appropriate enzymatic hydrolysants helps break down the cell walls of the fruit, releasing nutrients and flavor components and increasing the juice extraction rate. Sugar and honey increase the viscosity of the bergamot wine, providing users with a different taste experience.

[0052] The fat and cholesterol in bones can provide unique taste and flavor in brewing. Adding bone broth can increase the solubility of carbon dioxide produced during brewing, thereby promoting yeast fermentation. In the brewing process, CO2 is an important signaling molecule that can affect the growth and fermentation of yeast. Therefore, by adding bone broth during brewing, the concentration of CO2 can be increased, thereby stimulating the growth and fermentation of yeast and promoting the brewing of wine.

[0053] Germinated flaxseed contains more nutrients, such as vitamins, minerals, and antioxidants. The germination process makes the nutrients in flaxseed more easily absorbed by the body. For example, germination increases the content of vitamin C and vitamin K while reducing the content of anti-nutrients, helping to improve the nutritional utilization rate of food. Germinated flaxseed may have a softer texture and nutty aroma, thus enhancing the taste and flavor of wine. The nutrients in germinated flaxseed are more easily absorbed by the body, including protein, fat, vitamins, and minerals. Therefore, drinking bergamot wine with germinated flaxseed makes it easier to obtain these nutrients, contributing to improved health. Germinated flaxseed contains more antioxidants, such as vitamin C and carotenoids, which help reduce free radical damage to the body and help prevent chronic diseases. Germinated flaxseed contains more dietary fiber, which helps promote intestinal motility and improve bowel movements. The fiber and linolenic acid in flaxseed help regulate blood sugar levels and improve insulin sensitivity, helping to prevent and manage diabetes.

[0054] In the filtration method, the liquid in the filter material cannot be completely separated. Therefore, the filtration method is used to obtain Buddha's Hand Fruit Wine A. At this time, the filter material still contains liquid. Then, in S09, the liquid absorbed in the filter material can be effectively discharged by heating and passing gas. Through the flow of gas, it is cooled in the condenser to form Buddha's Hand Fruit Wine B. Because Buddha's Hand Fruit Wine contains fruit wine absorbed in the filter material, the content of substances inside Buddha's Hand Fruit Wine B and Buddha's Hand Fruit Wine A will be different.

[0055] Diatomaceous earth particles are fine and porous, which helps remove suspended particles, colloids and other impurities from swimming pool water. Diatomaceous earth is a natural mineral with extremely strong adsorption properties, which can effectively remove tiny particles and suspended matter from fruit wine.

[0056] Activated carbon does not significantly remove alcohol or nutrients from liquids. Alcohol molecules are of moderate size and have low polarity, which doesn't quite match the adsorption characteristics of activated carbon; therefore, activated carbon's adsorption capacity for alcohol is relatively small. As for nutrients in liquids, activated carbon also doesn't have a significant adsorption effect because nutrients are usually small molecule compounds that are difficult for activated carbon to adsorb.

[0057] The primary purpose of using wood is to enrich the taste and flavor of wines. During the winemaking process, barrels or aged wood can provide the wine with many beneficial chemical substances, while also imparting unique aromas and flavors. Aged wood contains a large number of volatile compounds, such as phenols, alcohols, and ketones, which are gradually released upon contact with the wine, giving it unique aromas and flavors. Aged wood also releases the wood's own flavors into the wine, such as the aroma of oak or the fruitiness of cherry wood, making the wine's taste more complex and rich.

[0058] Flaxseed contains natural yeasts and enzymes that are released during germination. When syrup is added, the yeasts and enzymes in the flaxseed can interact with the microorganisms in other fermentation materials, promoting the fermentation reaction and improving the fermentation efficiency and quality of the fruit wine. The syrup contains carbohydrates that can be used for microbial fermentation, and the germinated flaxseeds coated in the syrup can provide energy for the microorganisms, promoting the fermentation process.

[0059] Adding small amounts of natural resin and sodium alginate as stabilizers and preservatives improves the shelf life and taste of the fruit wine.

[0060] Control group:

[0061] Buddha's Hand Fruit Wine is made from ingredients such as Buddha's Hand slices, dried water chestnuts, lotus seeds, red dates, persimmon cakes, olives, longan, Job's tears, and barley liquor.

[0062] Example 1:

[0063] Its formula consists of 20 wt% bergamot fruit, 1 wt% bergamot leaves, 2 wt% mint, 8 wt% sugar and honey, 1 wt% yeast, 1 wt% ginger juice, 1% flaxseed, 2% natural resin, 1% sodium alginate, 1 wt% enzymatic hydrolysate, 42 wt% mineral water, 10 wt% wood chips, and 10 wt% bone.

[0064] And the Buddha's Hand Fruit Wine A prepared by its preparation method, wherein the filtration method uses diatomaceous earth filtration;

[0065] Example 2:

[0066] The bergamot wine B is prepared using the same formula and method as in Example 1.

[0067] Experimental group:

[0068] The formulation is the same as in Example 1, except that unsprouted flax seeds are used in the preparation method;

[0069] The fructose content in fruit wine was measured using the fructose acid oxidase method. Then, the wines of the control group, Example 1, Example 2, and experimental group were distilled or diluted to ensure that the difference in fructose content among the various fruit wines remained within a small range, ensuring that their sugar content was around 15%.

[0070] Five volunteers were selected for each group (ensuring their body shape and other characteristics met the standards). They drank 300ml of Buddha's Hand fruit wine on an empty stomach. Their blood glucose or insulin levels were measured before drinking, and then measured again every half hour. The average values ​​were compiled into the table below:

[0071] Table 1 (Blood glucose, unit: mmol / L)

[0072] control group Example 1 Example 2 experimental group 0min 5.01 5.20 5.14 4.96 30min 6.21 6.29 6.20 6.09 60min 7.34 7.21 7.09 7.13 90min 8.10 7.93 7.90 7.91 120min 7.56 7.48 7.35 7.41

[0073] Table 2 (Insulin content, unit: μU / mL)

[0074] control group Example 1 Example 2 experimental group 0min 80.2 82.5 81.4 80.8 30min 122.3 120.0 118.3 119.8 60min 163.4 159.3 153.2 161.8 90min 196.3 191.5 190.7 193.4 120min 179.3 173.2 170.8 175.2

[0075] By comparing the control group and Examples 1 and 2 in Tables 1 and 2, it can be concluded that using flaxseed can effectively reduce the rise in blood sugar and insulin, thereby avoiding increasing the burden on the pancreas and thus protecting the pancreas. Through the setup of Examples 1, 2 and the experimental group, it can be concluded that germinated flaxseed has a greater effect on reducing the rise in blood sugar and can more effectively reduce the burden on the pancreas than ungerminated flaxseed.

[0076] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended embodiments and their equivalents.

Claims

1. A formula for a health-promoting bergamot fruit wine, characterized in that: Its formula, by weight percentage, is as follows: Buddha's Hand fruit 20-30 wt%, Buddha's Hand leaves 1-2 wt%, mint 2-3 wt%, sugar and honey 8-10 wt%, yeast 1-2 wt%, ginger juice 0.5-1 wt%, flaxseed 1-2 wt%, natural resin 2-3 wt%, sodium alginate 1-2 wt%, enzymatic hydrolysate 0.8-1 wt%, mineral water 40-60 wt%, wood blocks 6-10 wt%, bone 10-15 wt%.

2. The formula for a health-promoting bergamot fruit wine according to claim 1, characterized in that: The wood block is made of one or a mixture of oak, cherry, and apple wood; the weight ratio of sugar to honey is 1:(0.5-1.5); and the bone is made of one of cow bone and sheep bone.

3. A method for preparing a health-promoting Buddha's Hand fruit wine, characterized in that: The preparation method includes: S01, mint, bergamot leaves and mineral water are mixed, boiled and filtered to obtain solution A; S02, bones and mineral water are mixed and heated to make bone broth, and then the bones are removed; S03: Heating the bergamot peel by heating air; SO4 causes flax seeds to germinate; S05, the Buddha's Hand fruit is chopped, then mixed with mineral water, and an enzymatic hydrolysate is added to obtain solution B, which is then vibrated by ultrasonic vibration. S06, prepare syrup by mixing and heating sugar and honey, pour germinated flax seeds into the syrup and stir, and after the flax seeds are evenly distributed in the syrup, cut the syrup into pieces after the syrup cools down; S07: Fermentation, put solution A, bone broth, bergamot peel, block syrup and solution B into a tank, pour in an appropriate amount of mineral water, then add wood blocks, ginger juice and yeast, mix and stir to get a mixture; S08: After fermentation is complete, a fruit wine mixture is obtained. The mixture is then filtered to obtain Buddha's Hand Fruit Wine A and the filtered material. S09, the filter material is transferred to a sealed container and stirred. The filter material is heated and dry inert gas is introduced to separate the filter material and the liquid in the filter material. The liquid vaporizes and moves with the inert gas, and then forms liquid again through a condenser. The liquid is collected to obtain Buddha's Hand Fruit Wine B. S10, natural resin and sodium alginate are added to Buddha's Hand fruit wine A and Buddha's Hand fruit wine B respectively; S11. Seal and store Buddha's Hand Fruit Wine A and Buddha's Hand Fruit Wine B from S09 for aging, allowing the wine to naturally settle and enhance its aroma, thus obtaining Buddha's Hand Fruit Wine.

4. The method for preparing a health-promoting bergamot fruit wine according to claim 3, characterized in that: The filtration method includes: squeezing the Buddha's Hand fruit wine mixture by gravity or pressure, so that the liquid passes through diatomaceous earth, collecting the liquid that has passed through the diatomaceous earth, and obtaining Buddha's Hand fruit wine A and the filtered material.

5. The method for preparing a health-promoting bergamot fruit wine according to claim 3, characterized in that: The filtration method includes adding a precipitant to the bergamot fruit wine mixture to cause the suspended matter to settle or coagulate into larger particles, and then passing the bergamot fruit wine through a sieve to obtain bergamot fruit wine A and the filtered matter.

6. The method for preparing a health-promoting bergamot fruit wine according to claim 3, characterized in that: The filtration method includes centrifuging the bergamot fruit wine mixture with a centrifuge to separate the filter material from the liquid, thereby obtaining bergamot fruit wine A and the filter material.

7. The method for preparing a health-promoting Buddha's Hand fruit wine according to claim 3, characterized in that: In step S07, the temperature of each material is maintained at room temperature during mixing. The ultrasonic vibration of solution B needs to be maintained for 2-3 hours while keeping solution B in a sealed state. In step S09, the heating temperature of the filter material is maintained at 120-140℃. In step S03, the heating temperature of the bergamot peel is maintained at 50-60℃ for 0.5-1 hour.

8. The method for preparing a health-promoting Buddha's Hand fruit wine according to claim 3, characterized in that: The thickness of the wood block is 2-3 cm. The wood block needs to undergo aging treatment, which includes baking the wood block at high temperature to create a carbonized layer on the surface of the wood block, ensuring that the thickness of the carbonized layer is 0.3-0.5 cm. In the S04, if 70%-80% of the flax seeds have germinated, they can be added to the syrup.