Cornu cervi pantotrichum blood wine and preparation method thereof
By adding European plum fruit base products to deer antler blood wine, the problem of the fishy smell of deer antler blood wine is solved, the taste is improved and the total purine content is reduced, while maintaining the effectiveness of the nutritional components.
Patent Information
- Application Number
- CN202511649072.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-11-12
- Publication Date
- 2026-02-24
AI Technical Summary
Existing deer antler blood wine has a bloody taste that affects the taste and drinking experience.
During the preparation of deer antler blood wine, European plum fruit-based products, such as European plum pulp, European plum wine, or ethanol extracts of European plum fruit, are added and mixed and aged to remove the fishy smell.
It effectively eliminates the fishy smell of deer antler blood wine, improves the drinking taste, reduces the total purine content, and keeps the nutritional components unaffected.
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Abstract
Description
Technical Field
[0001] This invention belongs to the field of food and health product technology, specifically relating to a deer antler blood wine and its preparation method. Background Technology
[0002] Deer antler blood wine is a health-promoting wine made by adding deer antler blood and traditional Chinese medicinal herbs to alcohol. Studies have found that deer antler blood is rich in sterols, phospholipids, cephalins, lecithin, and sphingomyelin, containing glycolipids, free fatty acids, reducing sugars, and 18 kinds of amino acids, including 10 essential amino acids and 8 inorganic elements. It is believed to have effects such as tonifying the kidneys and strengthening yang, promoting sperm production and strengthening bones, combating fatigue, improving hypoxia tolerance, and regulating metabolism. However, due to the presence of deer antler blood, deer antler blood wine usually has a noticeable bloody taste, affecting the flavor and drinking experience. Summary of the Invention
[0003] Based on this, this application provides a deer antler blood wine and its preparation method to solve the technical problem that deer antler blood wine in the prior art usually has a more obvious bloody taste, which affects the taste and drinking experience.
[0004] The technical solution to the above-mentioned technical problems in this application is as follows:
[0005] A method for preparing deer antler blood wine, wherein a European plum fruit base product is added during the preparation of deer antler blood wine.
[0006] Preferably, in the above-mentioned method for preparing deer antler blood wine, the European plum fruit-based product includes any one of European plum pulp, European plum wine, and ethanol extract of European plum fruit.
[0007] Preferably, in the above-mentioned method for preparing deer antler blood wine, the European plum pulp includes either whole European plums or chopped European plum granules.
[0008] Preferably, in the above-mentioned method for preparing deer antler blood wine, the mass ratio of the European plum pulp to the deer antler blood is (1 to 5):1.
[0009] Preferably, in the above-mentioned method for preparing deer antler blood wine, the mass ratio of the European plum wine to the deer antler blood is (0.5 to 3):1.
[0010] Preferably, in the above-mentioned method for preparing deer antler blood wine, the mass ratio of the ethanol extract of the European plum fruit to the deer antler blood is (0.1 to 1):1.
[0011] Preferably, in the above-mentioned method for preparing deer antler blood wine, the "preparation of deer antler blood wine" specifically includes:
[0012] S1. Pretreatment: Filter the deer antler blood to remove impurities and blood cell clots, and sterilize it for later use;
[0013] S2. Mix the pretreated deer antler blood and liquor at a weight ratio of (1 to 15): 100, and stir at 50 to 80 r / min for 30 to 60 min under aseptic conditions to obtain a mixture of deer antler blood and liquor.
[0014] S3. Add the European plum fruit base product to the mixture and stir evenly to obtain the deer antler blood wine mixture.
[0015] S4. After sealing the deer antler blood wine mixture, age it at a constant temperature for 30 to 60 days, then filter it to obtain the deer antler blood wine.
[0016] Preferably, in the above-mentioned method for preparing deer antler blood wine, the weight ratio of the pretreated deer antler blood to white wine is (1 to 8):100.
[0017] A deer antler blood wine is prepared by the above-described preparation method, and the total purine content of the deer antler blood wine is less than 5.0 mg / 100g.
[0018] Compared with the prior art, this application has at least the following advantages:
[0019] This application discloses a method for preparing deer antler blood wine, in which a European plum fruit base product is added during the preparation process. This method can effectively eliminate the fishy smell of deer antler blood wine and improve its drinking taste. At the same time, the addition of the European plum fruit base product does not adversely affect the nutritional components of the deer antler blood wine. Unexpectedly, analysis of the test data revealed that the total purine content of the deer antler blood wine with the added European plum fruit base product was significantly reduced, with a total purine value of less than 5.0 mg / 100g, which is 0.6 to 0.9 mg / 100g lower than that of ordinary deer antler blood wine (sample 1). Detailed Implementation
[0020] It should be noted that, unless otherwise specified, the embodiments and features described in the embodiments of this invention can be combined with each other. The technical solutions of this invention will be further described below in conjunction with the embodiments of this invention, and this invention is not limited to the specific implementation methods described below.
[0021] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of this application. The term "and / or" as used herein includes any and all combinations of one or more of the associated listed items.
[0022] In one specific embodiment of this application, a method for preparing deer antler blood wine involves adding a European plum fruit base product during the preparation process.
[0023] European plum, Latin name Cerasus humilis (Bge.) Sok., also known as calcium fruit, high-calcium fruit, ulanai, sour plum, mountain plum, small plum kernel, and jujube plum. A deciduous shrub with grayish-brown or brownish-brown twigs, obovate-oblong or obovate-lanceolate leaves, white or pink, oblong or obovate petals, and nearly spherical drupes that turn red or purplish-red when ripe. Flowering occurs from April to May, and fruiting from June to October. European plum fruit is rich in vitamin C, vitamin K, magnesium, potassium, antioxidants, and fiber, among other nutrients. These components are essential for health, boosting immunity and promoting digestion and metabolism. In particular, its sweet and sour flavor and rich aroma, when combined with an appropriate amount of European plum fruit base product in the preparation of the deer antler blood wine applied for in this application, can effectively remove the bloody taste of the deer antler blood and enhance its drinking experience. The plum-based products in this application are products based on plum fruit as the main raw material, and preferably include any one of the following: ethanol extract of plum fruit, plum fruit wine, and plum fruit pulp.
[0024] Furthermore, the European plum pulp includes either whole European plums or chopped European plum granules. That is, whole European plums can be added to the deer antler blood wine, or, to better extract the effective substances from the pulp, the pulp can be chopped and added to the deer antler blood wine. The mass ratio of the European plum pulp to deer antler blood is (1 to 5):1.
[0025] Furthermore, the mass ratio of the European plum wine to deer antler blood is (0.5 to 3):1. The European plum wine is prepared by the following method:
[0026] Select European plums with a ripeness of 80% to 90% (the skin is red or purplish-red and slightly soft to the touch). Remove unripe, rotten, and stem fruits and impurities. Crush the fruit using a fruit and vegetable crusher, and remove the pits using a pitting device. Control the particle size to 2 to 3 mm to obtain a pulp containing juice and pulp. Add 0.05% to 0.1% pectinase by weight of the pulp to the pulp and enzymatically hydrolyze it at 25 to 30°C for 2 to 4 hours. Then press and collect the juice. Add brewing yeast at 0.02% to 0.05% of the juice mass to the juice and stir evenly in a fermentation tank. Ferment at a constant temperature of 20 to 22°C. When the alcohol content reaches 8% to 12% vol, add sulfur dioxide at a rate of 50 to 80 mg / L and ferment at 12 to 15°C for 1 to 2 months to obtain the base wine. Aging the base wine for 3 to 6 months and then filtering until the wine is clear and transparent, obtain the European plum wine.
[0027] Furthermore, the mass ratio of the ethanol extract of the European plum fruit to deer antler blood is (0.1 to 1):1. The "ethanol extract of the European plum fruit" is prepared by the following method:
[0028] Select mature, rot-free, and pest-free European plum fruits, remove stems, impurities, and moldy fruits, rinse thoroughly with deionized water, and drain the surface moisture. Place the washed European plum fruits in a drying device and dry them at low temperature (50 to 60℃, 8 to 12 hours) or freeze-dry (-40 to 50℃ vacuum environment, 24 to 36 hours). The moisture content after drying should be controlled below 5%. Crush the dried European plum fruits with a pulverizer and pass them through a 40 to 60 mesh sieve to obtain European plum fruit powder. Add the European plum fruit powder and 50% to 80% ethanol to the container of an ultrasonic extractor at a material-to-liquid ratio of 1:10 to 1:15. Set the ultrasonic power to 200 to 300W, the temperature to 25 to 40℃, and the extraction time to 30 to 60 minutes. After extraction, centrifuge or filter to collect the supernatant. Filter and purify the supernatant, then concentrate it under reduced pressure to form a viscous extract. Recover the ethanol and collect the extract, which is the ethanol extract of European plum fruit.
[0029] In another specific embodiment of this application, the method for preparing the above-mentioned deer antler blood wine, specifically the "preparation of deer antler blood wine" is as follows:
[0030] S1. Pretreatment: Filter the deer antler blood to remove impurities and blood cell clots, and sterilize it for later use;
[0031] S2. Mix the pretreated deer antler blood and liquor at a weight ratio of (1 to 15): 100, and stir at 50 to 80 r / min for 30 to 60 min under aseptic conditions to obtain a mixture of deer antler blood and liquor.
[0032] Specifically, the pretreated deer antler blood and liquor are mixed in a weight ratio of (1 to 15):100 and poured into a sterile mixing tank. Stirring is started and the mixture is stirred at a speed of 50-80 r / min for 30 to 60 minutes to ensure that the deer antler blood and liquor are evenly dispersed to obtain a mixture of deer antler blood and liquor. Further, the weight ratio of the pretreated deer antler blood and liquor is (1 to 8):100.
[0033] S3. Add the European plum fruit base product to the mixture and stir evenly to obtain the deer antler blood wine mixture.
[0034] S4. After sealing the deer antler blood wine mixture, age it at a constant temperature for 30 to 60 days, then filter it to obtain the deer antler blood wine.
[0035] Specifically, the deer antler blood wine mixture is transferred to a sterile aging tank, sealed, and placed in a constant temperature aging room for 30 to 60 days at 15 to 25°C. During the aging period, it is stirred once a week to promote the dissolution of effective ingredients. After aging, it is filtered to obtain deer antler blood wine.
[0036] In another specific embodiment of this application, the total purine content of the deer antler blood wine is less than 5.00 mg / 100g.
[0037] It is worth noting that the process temperature and process time involved in the above embodiments are all temperatures or times used in the experiment. Any reasonable adjustments made by those skilled in the art based on the process temperature and process time provided by the present invention, within the error range, should be included within the protection scope of the present invention.
[0038] The technical solution and effects of the present invention will be further illustrated below through specific embodiments.
[0039] 1. Experimental materials
[0040] Deer antler blood comes from sika deer.
[0041] The liquor used is "Lao Yinchuan" pure grain liquor with an alcohol content of 52% vol.
[0042] All other reagents are commercially available and can be used directly without further processing.
[0043] 2. Experimental Methods
[0044] 2.1 Sensory Testing
[0045] Ten trained sensory evaluators were selected, with the following requirements: no olfactory / gustatory impairments, and the ability to accurately distinguish flavors such as "fishy," "fragrant," and "mellow." They were trained beforehand using standard samples (deer antler blood wine of various grades of fishy odor) to standardize evaluation terminology, such as the definition of "slightly fishy" and "obviously fishy." Wine samples were taken: 20 mL per sample, with 10 replicates, numbered, and randomly presented to the evaluators. Results were statistically analyzed: the average rating from the evaluators was used to determine the final fishy odor grade of the wine sample.
[0046] Deer antler blood wine is classified according to the perceived intensity and harmony of its fishy smell. The sensory characteristics of each grade are shown in Table 1:
[0047] Table 1. Criteria for classifying the fishy smell of deer antler blood wine
[0048] grade Level Name Core sensory features Level 1 Odorless There is no obvious fishy smell; one can only perceive the unique mellow and fruity aroma of deer antler blood wine, with a pure and harmonious taste. Level 2 Slightly fishy The very faint fishy smell dissipates instantly without affecting the overall flavor, blending naturally with the aroma of wine and fruit, leaving no fishy aftertaste. Level 3 Noticeably fishy The fishy smell is distinct and lingers for a long time, somewhat disjointed from the aroma of alcohol, which may be unpleasant for sensitive individuals.
[0049] 2.2 Determination of effective components
[0050] 2.2.1 The amino acids in deer antler blood were determined using the PICO-TAG™ high-performance amino acid analyzer.
[0051] 2.2.2 The protein in deer antler blood was determined using the Kjeldahl method as specified in GB5009.5-2016 National Food Safety Standard for the Determination of Protein in Food.
[0052] 2.2.3 The inorganic elements (iron, magnesium, calcium, zinc, and copper) in deer antler blood were determined by ICP-AES.
[0053] 2.2.4 Purine substances in deer antler blood shall be determined by high performance liquid chromatography (HPLC) according to the standard T / WSJD 86-2025 Determination of Purines in Food, including guanine, adenine, xanthine, and hypoxanthine, and the total purine value shall be calculated.
[0054] 3. Comparative Example
[0055] Filter the deer antler blood to remove impurities and blood cell clots, then sterilize it for later use.
[0056] Take 50g of pretreated deer antler blood and 1000g of baijiu (Chinese white liquor) and mix them in a sterile mixing tank. Turn on the stirrer and stir at 70r / min for 40min to ensure that the deer antler blood and baijiu are evenly dispersed to obtain a mixture of deer antler blood and baijiu. Transfer the mixture to a sterile aging tank, seal it and place it in a constant temperature aging room. Aging is carried out at 20±2℃ for 50 days. Stir once a week during aging to promote the dissolution of effective components. After aging, filter to obtain deer antler blood wine, which is labeled as wine sample 1.
[0057] 4. Experimental Example 1
[0058] Preparation of deer antler blood wine:
[0059] Filter the deer antler blood to remove impurities and blood cell clots, then sterilize and set aside. Cut the European plum fruit in half, remove the pit, and set aside.
[0060] Take 50g of pretreated deer antler blood and 1000g of baijiu (Chinese white liquor) and mix them in a sterile mixing tank. Turn on the stirrer and stir at 70r / min for 40min to ensure that the deer antler blood and baijiu are evenly dispersed. Then add 100g of European plum fruit and stir evenly to obtain a deer antler blood wine mixture. Transfer the deer antler blood wine mixture to a sterile aging tank, seal it and place it in a constant temperature aging room. Aging is carried out at 20±2℃ for 50 days. Stir once a week during aging to promote the dissolution of effective components. After aging, filter to obtain deer antler blood wine, which is labeled as wine sample 2.
[0061] According to the sensory testing method in 2.1 and the effective component determination method in 2.2, the wine samples prepared in the above experiment were tested, and the results are as follows:
[0062] Table 1. Odor Grades and Active Ingredients of Deer Antler Blood Wine
[0063] As shown in the table above, Sample 1 is a regular deer antler blood wine with a fishy odor level of 3 (obvious fishy). When European plum pulp was added during the preparation process, the fishy odor level decreased to 2. This demonstrates that the addition of European plum pulp can eliminate the fishy odor of deer antler blood wine without adversely affecting its nutritional components. Furthermore, unexpectedly, analysis of the test data revealed a significant decrease in total purines in the deer antler blood wine with added European plum pulp. Based on this, the effects of adding other European plum-based products can be further explored.
[0064] 5. Experimental Example 2
[0065] Preparation of European plum wine: Select European plums with a maturity of about 90%, and remove unripe fruit, rotten fruit, stems, and impurities. Crush the fruit with a fruit and vegetable crusher, and remove the pits using a pitting device. The particle size of the crushed fruit should be controlled to 3mm, resulting in a pulp containing juice and crushed fruit. Add 0.1% pectinase by weight of the pulp to the pulp and enzymatically hydrolyze it at 25℃ for 3 hours. Then, press the pulp and collect the juice. Add brewing yeast at 0.04% of the juice weight to the juice, stir evenly in a fermentation tank, and ferment at a constant temperature of 21℃. When the alcohol content reaches 10% vol, add sulfur dioxide at a rate of 60 mg / L and ferment at 15℃ for 1.5 months to obtain the base wine. Aging the base wine for 5 months, and then filtering until the wine is clear and transparent, yielding European plum wine for later use.
[0066] Preparation of deer antler blood wine: Other methods and steps are the same as in Experiment 1, except that the European plum fruit is replaced with 50g of European plum fruit wine, which is labeled as wine sample 3.
[0067] 6. Experimental Example 3
[0068] Preparation of ethanol extract from European plum fruit: Select mature, rot-free, and pest-free European plum fruits, remove fruit stems, impurities, and moldy fruits, rinse thoroughly with deionized water, and drain the surface moisture; place the washed European plum fruits in a drying device and dry at low temperature (50℃, 10 hours), controlling the moisture content to below 5% after drying; pulverize the dried European plum fruits using a pulverizer and pass them through a 50-mesh sieve to obtain European plum fruit powder; add the European plum fruit powder and 75% ethanol to the container of an ultrasonic extractor at a material-to-liquid ratio of 1:15; set the ultrasonic power to 250W, the temperature to 30℃, and the extraction time to 50 minutes; after extraction, centrifuge to separate the extract and collect the supernatant; filter and purify the supernatant, then concentrate it under reduced pressure to form a viscous extract, recover the ethanol, and collect the extract, which is the ethanol extract of European plum fruit, for later use.
[0069] Preparation of deer antler blood wine: Other methods and steps are the same as in Experiment 1, except that the European plum fruit is replaced with 20g of ethanol extract of European plum fruit, which is labeled as wine sample 4.
[0070] 7. Experimental Results
[0071] According to the sensory testing method in 2.1 and the effective component determination method in 2.2, the wine samples prepared in the above experiment were tested, and the results are as follows:
[0072] Table 2. Odor Grades and Active Ingredients of Deer Antler Blood Wine
[0073] Please refer to the table above. Sample 1 is ordinary deer antler blood wine, with a fishy smell level of 3 (obvious fishy). When a European plum fruit base product was added during the preparation process, the fishy smell level was significantly reduced. In particular, after adding European plum fruit wine and ethanol extract of European plum fruit, the deer antler blood wine had no obvious fishy smell, and the unique mellow aroma of deer antler blood wine and the fruity aroma of European plum fruit could be perceived, resulting in a pure and harmonious taste. This indicates that adding a European plum fruit base product during the preparation of deer antler blood wine can effectively eliminate the fishy smell and improve the drinking experience. At the same time, the addition of the European plum fruit base product does not adversely affect the nutritional components of the deer antler blood wine. Furthermore, the European plum fruit base product can effectively reduce the total purine value of deer antler blood wine. As shown in the table above, the total purine content of the deer antler blood wine with the added product is below 5.0 mg / 100g, a decrease of 0.6 to 0.9 mg / 100g compared to ordinary deer antler blood wine (sample 1), representing a reduction rate of 10.1% to 16.3%.
[0074] The above embodiments merely illustrate several implementation methods of this application, and while the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the patent application. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of this application, and these all fall within the protection scope of this application. Therefore, the protection scope of this patent application should be determined by the appended claims.
Claims
1. A method for preparing deer antler blood wine, characterized in that, European plum fruit base product is added during the preparation of deer antler blood wine.
2. The method for preparing deer antler blood wine as described in claim 1, characterized in that, The plum-based products include any one of plum pulp, plum wine, and ethanol extract of plum fruit.
3. The method for preparing deer antler blood wine as described in claim 2, characterized in that, The plum pulp includes either whole plums or chopped plum granules.
4. The method for preparing deer antler blood wine as described in claim 2, characterized in that, The mass ratio of the European plum pulp to the deer antler blood is (1 to 5):
1.
5. The method for preparing deer antler blood wine as described in claim 2, characterized in that, The mass ratio of the European plum wine to the deer antler blood is (0.5 to 3):
1.
6. The method for preparing deer antler blood wine as described in claim 2, characterized in that, The mass ratio of the ethanol extract of the European plum fruit to deer antler blood is (0.1 to 1):
1.
7. The method for preparing deer antler blood wine as described in claim 1, characterized in that, The "preparation of deer antler blood wine" specifically refers to: S1. Pretreatment: Filter the deer antler blood to remove impurities and blood cell clots, and sterilize it for later use; S2. Mix the pretreated deer antler blood and liquor at a weight ratio of (1 to 15): 100, and stir at 50 to 80 r / min for 30 to 60 min under aseptic conditions to obtain a mixture of deer antler blood and liquor. S3. Add the European plum fruit base product to the mixture and stir evenly to obtain the deer antler blood wine mixture. S4. After sealing the deer antler blood wine mixture, age it at a constant temperature for 30 to 60 days, then filter it to obtain the deer antler blood wine.
8. The method for preparing deer antler blood wine as described in claim 7, characterized in that, The weight ratio of the pretreated deer antler blood to the liquor is (1 to 8):
100.
9. A deer antler blood wine, characterized in that, The deer antler blood wine is prepared by the preparation method according to any one of claims 7-8, and the total purine content of the deer antler blood wine is less than 5.0 mg / 100g.