Kidney-tonifying anti-fatigue liver-stomach-recuperating compound bear gall body-building wine process

Abstract

The invention relates to the technical field of health-care wine, and discloses a kidney-tonifying anti-fatigue liver-stomach-recuperating compound bear gall body-building wine process which comprises the following steps: adding fructus lycii into pure grain white spirit, and carrying out ultrasonic circulating extraction to obtain base wine; an ionic strength regulator is added into the base liquor, and the conductivity of the base liquor is regulated and stabilized in a target interval; cooling the treated base liquor, firstly adding honey to construct a reductive buffer environment, then adding fresh bear bile, and performing low-temperature curing; and finally, homogenizing, ageing and filtering. The ion environment of the base liquor is regulated in advance, conditions are established for ordered self-assembly of cholate in the fresh bear bile, a stable colloidal dispersion system is formed, product precipitation is effectively avoided, meanwhile, the activity of bio-enzyme in the fresh bear bile is kept through a reductive buffer environment established through step-by-step feeding, and the stability of the fresh bear bile is improved. And new ester flavor substances are generated through catalysis in the low-temperature curing process.

Description

Technical Field

[0001] This invention relates to the field of health wine technology, specifically to a process for a compound bear bile health wine that tonifies the kidneys, combats fatigue, and nourishes the liver and stomach. Background Technology

[0002] Health tonics are products that combine traditional Chinese medicinal herbs with alcohol. Among them, bear bile, as a traditional tonic ingredient, is used in the preparation of some health tonics because it contains a variety of active ingredients such as ursodeoxycholic acid and tauroursodeoxycholic acid.

[0003] The existing preparation process of bear bile health wine usually relies on long-term static soaking to extract the effective components of the raw materials. This method has problems such as low extraction efficiency and long production cycle. More importantly, in the subsequent material mixing stage, the common practice is to simply physically mix all the components such as bear bile, honey and base wine. This process does not control the physicochemical environment of the liquid phase during the mixing process.

[0004] Due to the complexity of the composition of bear bile, substances such as bile salts are difficult to form a stable dispersion in an unoptimized alcohol-water system. During long-term storage, they are prone to aggregation and flocculation, which can eventually lead to precipitation or turbidity in the product and reduce its physical stability.

[0005] Furthermore, the direct physical mixing process exposes the bio-enzymes and unsaturated bile acids contained in fresh bear bile, which are sensitive to the environment, directly to the initial environment of the base wine, causing them to become inactive or undergo structural changes, thus affecting the functional components of the product.

[0006] Meanwhile, this simple mixing results in a final product flavor that is merely a mechanical superposition of the flavors of various raw materials, lacking effective integration between flavor components, leading to insufficient harmony and smoothness in the taste. Therefore, how to improve production efficiency while simultaneously addressing the technical challenges of product stability and flavor harmony through process control is a direction that needs further improvement in this field. Summary of the Invention

[0007] To address the shortcomings of existing technologies, this invention provides a process for a compound bear bile health wine that tonifies the kidneys, combats fatigue, and regulates the liver and stomach. This process solves the problems of insufficient physical stability and poor flavor harmony in existing bear bile health wine preparation processes due to the lack of physicochemical environmental control during material mixing.

[0008] To achieve the above objectives, the present invention provides the following technical solution: a process for a kidney-tonifying, fatigue-relieving, liver-stomach-regulating compound bear bile health tonic, comprising the following steps: S1. Add wolfberries to pure grain liquor and perform ultrasonic circulation extraction for 6-8 hours at a temperature of 40-50℃ and an ultrasonic frequency of 25-40kHz to obtain base liquor. S2. Add an ionic strength regulator to the base liquor to adjust and stabilize the conductivity of the base liquor within the target range of 1.5-2.5 mS / cm; S3. Cool the base wine processed in step S2 to 15-20°C, add honey and stir for 1-2 hours, then add fresh bear bile and mature at 15-20°C for 24-48 hours. S4. Homogenize the wine after the treatment in step S3, and then seal and age it for 15-30 days in a constant temperature and dark environment at 15-20℃. S5. Filter, inspect, and bottle the aged wine from step S4 to obtain the kidney-tonifying, fatigue-relieving, liver and stomach-nourishing compound bear bile health wine.

[0009] Preferably, the fresh bear bile, wolfberry, honey, and 38.0% (v / v) pure grain liquor are, by volume and weight, as follows: Fresh bear bile: 8-12 parts by volume; Goji berries: 12-18 parts by weight; Honey: 60-100 parts by weight; 38.0% (V / V) pure grain liquor: 850-950 parts by volume.

[0010] Preferably, in step S1, the ultrasonic power is 300-500W.

[0011] Preferably, in step S2, the ionic strength regulator is food-grade trisodium citrate or food-grade dipotassium hydrogen phosphate.

[0012] Preferably, in step S3, the base wine is stirred at a stirring rate of 50-100 rpm after the honey is added.

[0013] Preferably, in step S3, the low-temperature maturation is carried out at a stirring rate of 50-100 rpm.

[0014] Preferably, in step S4, the rotation speed of the homogenization process is 5000-8000 rpm, and the processing time is 5-10 min.

[0015] Preferably, in step S5, the aged wine is finely filtered using a filter membrane with a pore size of 0.5-1.0 μm.

[0016] Preferably, in step S3, the fresh bear bile is injected into the base wine at a constant flow rate of 0.5-1.0 mL / min.

[0017] Preferably, in step S3, honey is first added to construct a reducing buffer environment, thereby protecting the activity of biological enzymes and unsaturated bile acids in the fresh bear bile added later, and promoting micelle self-assembly and low-temperature enzymatic reactions during the low-temperature ripening process.

[0018] This invention provides a process for a compound bear bile health tonic wine that tonifies the kidneys, combats fatigue, and regulates the liver and stomach. It possesses the following beneficial effects: 1. This invention pre-adjusts and stabilizes the conductivity of the base liquor within the target range of 1.5-2.5 mS / cm by adding an ionic strength regulator. This pre-set ionic environment provides conditions for the orderly self-assembly of amphiphilic molecules of bile salts in fresh bear bile in subsequent steps, enabling them to form micelles with uniform structure and encapsulate components with low solubility in the system into the core, thereby forming a macroscopically uniform and stable colloidal dispersion system. This solves the technical problem of precipitation and reduced physical stability caused by direct mixing of materials in existing products.

[0019] 2. This invention employs a step-by-step feeding process, first adding honey to create a reducing buffer environment in the base wine, and then adding fresh bear bile into this environment. This effectively maintains the chemical stability and biological activity of the endogenous biological enzymes and unsaturated bile acids contained in the fresh bear bile that are sensitive to oxidative environments, thus avoiding their degradation or inactivation due to direct contact with the initial base wine environment during the mixing process.

[0020] 3. The present invention performs aging treatment under low temperature conditions. Under the catalysis of endogenous enzyme system with preserved activity, the sugars in honey and the substrates such as alcohols and acids in base wine undergo esterification and other biotransformation reactions to generate new ester compounds. These newly generated compounds change and enrich the flavor composition of the final product, thereby improving the aroma and taste harmony of the product and obtaining flavor characteristics that are different from those of physical mixing of raw materials. Detailed Implementation

[0021] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the embodiments and comparative examples. 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.

[0022] Examples 1-3: Example 1: This embodiment provides a preparation process for a compound bear bile health tonic wine that tonifies the kidneys, combats fatigue, and regulates the liver and stomach. The raw material formula includes: 8 volumes of fresh bear bile; 12 parts by weight of wolfberries; 60 parts by weight of honey; 38.0% (V / V) pure grain liquor, 950 parts by volume.

[0023] S1. Add 12 parts by weight of wolfberry to 950 parts by volume of 38.0% (V / V) pure grain liquor, and perform ultrasonic circulation extraction for 6 hours at a temperature of 40℃, an ultrasonic frequency of 25kHz, and an ultrasonic power of 300W to obtain the base liquor. S2. Add food-grade trisodium citrate as an ionic strength regulator to the base liquor obtained in step S1 to adjust and stabilize the conductivity of the base liquor within the target range of 1.5 mS / cm. S3. Cool the base wine processed in step S2 to 15°C, add 60 parts by weight of honey and stir at 50 rpm for 1 hour, then inject 8 parts by volume of fresh bear bile at a constant flow rate of 0.5 mL / min and perform low-temperature aging at 15°C and 50 rpm for 24 hours. S4. The wine processed in step S3 is homogenized at 5000 rpm for 5 minutes, and then aged in a sealed environment at 15℃ in the dark for 15 days. S5. The wine that has been aged in step S4 is finely filtered, inspected, and bottled using a filter membrane with a pore size of 1.0μm to finally obtain the kidney-tonifying, fatigue-relieving, liver and stomach-nourishing compound bear bile health wine.

[0024] Example 2: This embodiment provides a preparation process for a compound bear bile health tonic wine that tonifies the kidneys, combats fatigue, and regulates the liver and stomach. The raw material formula includes: 12 volumes of fresh bear bile; 18 parts by weight of wolfberry; 100 parts by weight of honey; 38.0% (V / V) pure grain liquor, 850 parts by volume.

[0025] S1. Add 18 parts by weight of wolfberry to 850 parts by volume of 38.0% (V / V) pure grain liquor, and perform ultrasonic circulation extraction for 8 hours at a temperature of 50℃, an ultrasonic frequency of 40kHz, and an ultrasonic power of 500W to obtain the base liquor. S2. Add food-grade dipotassium hydrogen phosphate as an ionic strength regulator to the base liquor obtained in step S1 to adjust and stabilize the conductivity of the base liquor within the target range of 2.5 mS / cm. S3. Cool the base wine processed in step S2 to 20°C, add 100 parts by weight of honey and stir at 100 rpm for 2 hours, then inject 12 parts by volume of fresh bear bile at a constant flow rate of 1.0 mL / min and perform low-temperature aging at 20°C and 100 rpm for 48 hours. S4. The wine processed in step S3 is homogenized at 8000 rpm for 10 minutes, and then aged in a sealed environment at 20℃ in the dark for 30 days. S5. The wine that has been aged in step S4 is finely filtered, inspected, and bottled using a filter membrane with a pore size of 0.5μm to finally obtain the kidney-tonifying, fatigue-relieving, liver and stomach-nourishing compound bear bile health wine.

[0026] Example 3: This embodiment provides a preparation process for a compound bear bile health tonic wine that tonifies the kidneys, combats fatigue, and regulates the liver and stomach. The raw material formula includes: 10 volumes of fresh bear bile; 15 parts by weight of wolfberry; 80 parts by weight of honey; 38.0% (V / V) pure grain liquor, 900 parts by volume.

[0027] S1. Add 15 parts by weight of wolfberry to 900 parts by volume of 38.0% (V / V) pure grain liquor, and perform ultrasonic circulation extraction for 7 hours at a temperature of 45℃, an ultrasonic frequency of 30kHz, and an ultrasonic power of 400W to obtain the base liquor. S2. Add food-grade trisodium citrate as an ionic strength regulator to the base liquor obtained in step S1 to adjust and stabilize the conductivity of the base liquor within the target range of 2.0 mS / cm. S3. Cool the base wine processed in step S2 to 18°C, add 80 parts by weight of honey and stir at 80 rpm for 1.5 hours, then inject 10 parts by volume of fresh bear bile at a constant flow rate of 0.8 mL / min and perform low-temperature aging at 18°C ​​and 80 rpm for 36 hours. S4. The wine processed in step S3 is homogenized at 6500 rpm for 8 minutes, and then sealed and aged for 20 days in a constant temperature and dark environment at 18℃. S5. The wine that has been aged in step S4 is finely filtered, inspected, and bottled using a filter membrane with a pore size of 0.8μm to finally obtain the kidney-tonifying, fatigue-relieving, liver and stomach-nourishing compound bear bile health wine.

[0028] Comparative Examples 1-3: Comparative Example 1: The difference compared to Example 1 is as follows: The traditional soaking process is used, in which 12 parts by weight of wolfberry are soaked in 950 parts by volume of 38.0% (V / V) pure grain liquor at room temperature for 30 days, replacing the ultrasonic extraction process in step S1. Ion environment regulation in step S2 is not performed; The soaked wine is mixed with 8 parts by volume of fresh bear bile and 60 parts by weight of honey in one go, and stirred evenly, replacing the step-by-step feeding and low-temperature maturation process in step S3. All other steps are the same.

[0029] Comparative Example 2: The difference compared to Example 1 is as follows: Step S2 is not performed, that is, the ionic environment of the base wine is not pre-balanced and controlled; all other steps are the same.

[0030] Comparative Example 3: The difference compared to Example 1 is as follows: In step S3, honey and fresh bear bile are added to the base wine at the same time, instead of adding honey first and stirring for 1 hour. The rest are the same.

[0031] Test Example 1-3: Test Example 1: Product stability test Experimental methods: Take 100 mL of each of the samples prepared in Examples 1-3 and Comparative Examples 1-3, and place them in clean, dry 100 mL colorless transparent glass bottles with stoppers, and seal them.

[0032] Record the appearance of each sample at the initial packaging stage (day 0).

[0033] All samples were statically stored in a dark environment at a temperature of 25±2℃ for 30 days.

[0034] After the storage period expires, take out the sample and observe and record its appearance by visual inspection, including clarity and the presence of any visible sediment.

[0035] Subsequently, the turbidity value of each sample was measured on day 30 using a turbidimeter, and the unit was scattering turbidity unit (NTU).

[0036] Test results: Table 1. Stability test results of each embodiment and comparative sample.

[0037] Results analysis: As can be seen from the test results in Table 1, the samples prepared by the process of Examples 1-3 all maintained a clear and transparent appearance after 30 days of static storage, with no visible precipitate formed, and their turbidity values ​​were all below 1.0 NTU.

[0038] In contrast, the samples prepared in Comparative Examples 1-3 all exhibited varying degrees of precipitation or turbidity. This result indicates that the specific combination of process steps defined in this technical solution is necessary to obtain a final product with high physical stability.

[0039] In this technical solution, step S2 provides a foundation for the stability of the final product. By pre-adjusting and stabilizing the conductivity of the base liquor within the target range of 1.5-2.5 mS / cm, a defined ionic environment is constructed for the subsequent ordered self-assembly of bile salt amphiphilic molecules in fresh bear bile.

[0040] In this environment, bile salt molecules can form micelles with uniform structure and encapsulate components with low solubility in the system into the core, forming a macroscopically uniform and stable colloidal dispersion system. Comparative Example 2 did not perform this step, and its sample showed precipitation. The reason is that the uncertain ionic strength in the base wine caused bile salts to aggregate disorderly and fail to form an effective stable structure.

[0041] The stepwise feeding process in step S3 is another key to maintaining the stability of the system. In the sample of Comparative Example 3, because honey and fresh bear bile were added at the same time, the oxidatively sensitive components in the fresh bear bile were directly exposed to the initial base wine environment, which may have led to degradation or structural changes, thereby affecting the normal formation and inclusion of micelles, and ultimately resulting in system instability and precipitation.

[0042] In this technical solution, the reducing buffer environment constructed by adding honey first maintains the chemical structural integrity of these sensitive components, enabling them to effectively participate in the subsequent micelle self-assembly process. Therefore, the combined effect of the ionic environment constructed in step S2 and the reducing environment constructed in step S3 is the reason for the long-term physical stability of the final product.

[0043] Test Example 2: Physicochemical index analysis Experimental methods: Total acid content determination: based on the potentiometric titration method in GB / T12456-2021 "National Food Safety Standard - Determination of Total Acid in Food".

[0044] Take 25.00 mL of each sample prepared in Examples 1-3 and Comparative Examples 1-3, place them in a beaker, and titrate them with sodium hydroxide standard titration solution. Monitor the endpoint with a pH meter. Calculate the total acid content of the sample based on the volume of sodium hydroxide standard solution consumed. The result is expressed as acetic acid in g / L.

[0045] Total ester content determination: according to the method specified in GB / T10345-2007 "Analytical Methods for Baijiu".

[0046] Take 25.00 mL of each of the above samples, distill them under neutral conditions, collect the distillate, add a quantitative amount of sodium hydroxide standard solution to the distillate, and carry out the saponification reaction in a constant temperature water bath. After the saponification is completed, back titrate the remaining sodium hydroxide with hydrochloric acid standard titration solution. Calculate the total ester content of the sample based on the volume of hydrochloric acid standard solution consumed. The result is expressed as ethyl acetate in g / L.

[0047] Experimental results: Table 2. Physicochemical index analysis results of each embodiment and comparative sample.

[0048] Results analysis: The test data in Table 2 show that the total ester content of the samples prepared by the processes in Examples 1-3 is all higher than 1.90 g / L, while the total ester content of the samples prepared by Comparative Examples 1-3 is all lower than 1.50 g / L. Total esters are an important material basis for the flavor of wine, and the difference in their content reflects the influence of different preparation processes on the chemical composition of the final product.

[0049] In this technical solution, the process design of step S3 is the main reason for the difference in total ester content. In this step, honey is first added to construct a reducing buffer environment, which provides chemical stability for the endogenous biological enzymes in the fresh bear bile that are sensitive to the oxidative environment.

[0050] During the subsequent low-temperature aging process at 15-20℃, these active bio-enzymes catalyze biotransformation reactions such as esterification of alcohols and acids in the base wine and sugar degradation products in honey, thereby generating new ester compounds and leading to an increase in total ester content.

[0051] In contrast, Comparative Example 3 added honey and fresh bear bile simultaneously, exposing the bioenzymes in the fresh bear bile directly to the initial base wine environment, which reduced their activity and led to a decrease in the efficiency of the enzymatic esterification reaction. Therefore, its total ester content was lower than that of the example sample.

[0052] Comparative Example 1 uses simple physical mixing, lacking specific temperature conditions and chemical environment, so the enzymatic reaction cannot proceed effectively.

[0053] Although Comparative Example 2 employed low-temperature ripening, the lack of a pre-constructed ionic environment may have affected the enzyme's spatial conformation or substrate distribution, resulting in lower catalytic efficiency compared to the example samples. Therefore, the combination of the reducing environment and low-temperature ripening conditions set in step S3 is the direct reason for obtaining a product with a higher total ester content.

[0054] Test Example 3: Sensory evaluation Experimental methods: Evaluation team: Composed of 10 people who have received professional sensory evaluation training and passed the assessment.

[0055] Sample preparation: Take the samples prepared in Examples 1-3 and Comparative Examples 1-3 and place them at a constant temperature of 19-21℃ for 2 hours. Pour each sample into a standard tulip-shaped tasting glass, 20mL per glass, and assign a random number.

[0056] Evaluation environment: The evaluation was conducted in a separate compartment that meets the requirements of GB / T13868-2009 "General guidelines for sensory analysis in rooms for testing the sensory characteristics of food and beverages".

[0057] Evaluation procedure: In accordance with the evaluation details in GB / T10345-2007 "Analysis Methods for Baijiu", the evaluators conducted blind evaluations of the coded samples in random order. The evaluation indicators included aroma harmony, taste harmony and aftertaste.

[0058] Scoring criteria: Aroma and flavor harmony are scored on a 10-point scale. The higher the score, the better the harmony. The aftertaste is recorded as "no off-flavor" or "off-flavor". The final score is the arithmetic mean of 10 evaluators.

[0059] Test results: Table 3 Sensory evaluation results of each embodiment and comparative sample.

[0060] Results analysis: Table 3 shows that the samples prepared using the processes of Examples 1-3 scored higher than 8.5 points in both aroma and taste harmony, and had no off-flavors. The samples prepared in Comparative Examples 1-3 scored lower than 7.2 points in both harmony indicators, with Comparative Examples 1 and 2 being evaluated as having off-flavors. This result indicates a significant difference in the sensory characteristics of the product obtained using this technical solution compared to the comparative examples.

[0061] The aroma harmony of a product is directly related to the composition and proportion of its chemical components. As shown in Test Example 2, this technical solution, through the reducing buffer environment and low-temperature ripening conditions constructed in step S3, maintains the activity of endogenous biological enzymes in fresh bear bile and catalyzes the generation of a high content of total esters.

[0062] These newly generated, diverse ester compounds, together with other flavor compounds, constitute a rich and balanced aroma profile, thus achieving a high aroma harmony score in sensory evaluation. In contrast, the comparative samples, lacking this controlled biotransformation process, have a relatively simple flavor composition and a correspondingly lower aroma harmony score.

[0063] The flavor harmony and aftertaste of the product are related to the physicochemical stability of the system. This technical solution promotes the formation of uniformly structured micelles of bile salts in subsequent steps by pre-balancing the ionic environment of the base wine through step S2, and uniformly disperses each material component in the liquid phase, as shown in the results of test example 1.

[0064] This uniform dispersion results in a mellow taste and balanced flavor profile when the product enters the mouth, without any abruptness from any particular component. As a result, the product has a high flavor harmony score and no off-flavors. In contrast, the samples in Comparative Example 1 and Comparative Example 2 lack an effective stabilization mechanism. Some components that are not completely dissolved or dispersed in the system exist in the form of particles. These particles produce unpleasant tastes such as bitterness and astringency when tasted, resulting in low flavor harmony scores and off-flavors.

Claims

1. A process for a compound bear bile health-preserving wine that tonifies the kidneys, combats fatigue, and regulates the liver and stomach, characterized in that... Includes the following steps: S1. Add wolfberries to pure grain liquor and perform ultrasonic circulation extraction for 6-8 hours at a temperature of 40-50℃ and an ultrasonic frequency of 25-40kHz to obtain base liquor. S2. Add an ionic strength regulator to the base liquor to adjust and stabilize the conductivity of the base liquor within the target range of 1.5-2.5 mS / cm; S3. Cool the base wine processed in step S2 to 15-20°C, add honey and stir for 1-2 hours, then add fresh bear bile and mature at 15-20°C for 24-48 hours. S4. Homogenize the wine after the treatment in step S3, and then seal and age it for 15-30 days in a constant temperature and dark environment at 15-20℃. S5. Filter, inspect, and bottle the aged wine from step S4 to obtain the kidney-tonifying, fatigue-relieving, liver and stomach-nourishing compound bear bile health wine.

2. The process for a kidney-tonifying, fatigue-relieving, liver-and-stomach-regulating compound bear bile health-preserving wine according to claim 1, characterized in that, The fresh bear bile, wolfberry, honey, and 38.0% (V / V) pure grain liquor, by volume and weight, are as follows: Fresh bear bile: 8-12 parts by volume; Goji berries: 12-18 parts by weight; Honey: 60-100 parts by weight; 38.0% (V / V) pure grain liquor: 850-950 parts by volume.

3. The process for a kidney-tonifying, fatigue-relieving, liver-and-stomach-regulating compound bear bile health-preserving wine according to claim 1, characterized in that, In step S1, the ultrasonic power is 300-500W.

4. The process for a kidney-tonifying, fatigue-relieving, liver-stomach-regulating compound bear bile health-preserving wine according to claim 1, characterized in that, In step S2, the ionic strength regulator is food-grade trisodium citrate or food-grade dipotassium hydrogen phosphate.

5. The process for a kidney-tonifying, fatigue-relieving, liver-and-stomach-regulating compound bear bile health-preserving wine according to claim 1, characterized in that, In step S3, the base wine is added to honey and then stirred at a stirring speed of 50-100 rpm.

6. The process for a kidney-tonifying, fatigue-relieving, liver-and-stomach-regulating compound bear bile health-preserving wine according to claim 1, characterized in that, In step S3, the low-temperature maturation is carried out at a stirring rate of 50-100 rpm.

7. The process for a kidney-tonifying, fatigue-relieving, liver-and-stomach-regulating compound bear bile health-preserving wine according to claim 1, characterized in that, In step S4, the homogenization process is performed at a rotation speed of 5000-8000 rpm for 5-10 minutes.

8. The process for a kidney-tonifying, fatigue-relieving, liver-and-stomach-regulating compound bear bile health-preserving wine according to claim 1, characterized in that, In step S5, the aged wine is finely filtered using a filter membrane with a pore size of 0.5-1.0 μm.

9. The process for a kidney-tonifying, fatigue-relieving, liver-and-stomach-regulating compound bear bile health-preserving wine according to claim 1, characterized in that, In step S3, the fresh bear bile is injected into the base wine at a constant flow rate of 0.5-1.0 mL / min.

10. The process for a kidney-tonifying, fatigue-relieving, liver-and-stomach-regulating compound bear bile health-preserving wine according to claim 1, characterized in that, In step S3, honey is first added to construct a reducing buffer environment, thereby protecting the activity of biological enzymes and unsaturated bile acids in the fresh bear bile added later, and promoting micelle self-assembly and low-temperature enzymatic reactions during the low-temperature ripening process.

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