Gene analysis bear gall body-building wine liver and stomach maintenance and immunity enhancement technology

Abstract

The invention relates to the technical field of food processing and biology, discloses a genetic analysis bear gall body-building wine liver and stomach maintenance and immunity enhancement process, and solves the problems of unstable quality, low component dissolution rate and fuzzy efficacy orientation caused by fluctuation of raw material components and single soaking process in the prior art. Comprising the following steps: carrying out biochemical fingerprint analysis on fresh ursodesoxycholic acid and fructus lycii, and carrying out efficacy typing according to the contents of ursodesoxycholic acid, lycium barbarum polysaccharide, betaine and the like; carrying out targeted bio-enzyme pretreatment on the specific Chinese wolfberry fruits according to the typing result; raw materials of specific types are subjected to efficacy coupling combination, stepped dynamic alcoholysis soaking is adopted, and components with different dissolution characteristics are fully extracted through low-alcohol pre-dissolution and gradient alcohol rising steps; and finally, filtering, harmonizing and alcoholizing. According to the scheme, raw material standardization and process precision are combined, so that the stability of product quality is ensured, the transfer rate of functional components is increased, and liver and stomach nourishing or immunity enhancing products with definite efficacy can be directionally prepared.

Description

Technical Field

[0001] This invention relates to the fields of food processing and biotechnology, specifically to a gene-analyzed bear bile health wine process for liver and stomach care and immune enhancement. Background Technology

[0002] Bear bile and wolfberry, as traditional medicinal and edible substances, are often used to prepare medicinal wines with certain health benefits. Existing production processes typically employ fixed formulas and soaking procedures. However, the chemical composition of natural raw materials such as bear bile and wolfberry—for example, the bile acid content in bear bile and the polysaccharide and betaine content in wolfberry—can fluctuate significantly depending on the origin, harvest season, and batch. Using a uniform processing method without considering the inherent differences in the raw materials directly leads to uncertainty in the content of active ingredients in the final product, making it difficult to guarantee batch-to-batch consistency in product quality.

[0003] Furthermore, traditional soaking processes often use a single, fixed-alcohol base liquor for prolonged soaking. This method fails to fully consider the differences in the solubility characteristics of different active ingredients. For example, water-soluble wolfberry polysaccharides and alcohol-soluble bile acids are difficult to achieve optimal dissolution simultaneously in the same solvent system, resulting in insufficient extraction of some key components and low raw material utilization.

[0004] Furthermore, due to a lack of precise identification of the efficacy attributes of raw materials and differentiated matching in processing, the functional orientation of existing products is also relatively broad and vague. The production process cannot be targeted to construct functions based on the specific advantageous components of raw materials, making it difficult to meet the market demand for products with specific enhancing effects (such as focusing on liver and stomach care or immune enhancement). Summary of the Invention

[0005] To address the shortcomings of existing technologies, this invention provides a gene-analysis process for bear bile health wine that nourishes the liver and stomach and enhances immunity. This process solves the technical problems in existing bear bile health wine processes that generally ignore the component fluctuations of natural raw materials and use a single, fixed soaking method, resulting in poor batch-to-batch uniformity of finished product quality, low dissolution rate of key functional components, and vague product efficacy.

[0006] To solve the above-mentioned technical problems, this invention provides a gene-analyzed bear bile health wine process for liver and stomach care and immune enhancement, comprising the following steps: Step S1: Construction of biochemical fingerprint and efficacy typing The active ingredients of fresh bear bile and wolfberry used as raw materials for brewing were analyzed and classified.

[0007] For fresh bear bile, liquid chromatography-mass spectrometry (LC-MS) was used to determine its bile acid profile to obtain peak area data for various identified bile acids, including ursodeoxycholic acid and tauroursodeoxycholic acid, and the bile was then classified based on this data. Batches of fresh bear bile with a combined peak area of ​​ursodeoxycholic acid and tauroursodeoxycholic acid accounting for more than 60% of the total peak area of ​​the identified bile acids were defined as type A fresh bear bile; batches with this ratio not exceeding 60% were defined as type B fresh bear bile.

[0008] The specific operating parameters for determining the bile acid profile of fresh bear bile using liquid chromatography-mass spectrometry are as follows: a C18 reversed-phase column is used, with gradient elution performed using 0.05%-0.2% (v / v) formic acid aqueous solution and acetonitrile as the mobile phase, and scanning is performed using an electrospray ionization source in negative ion mode to determine the bile acid profile of the fresh bear bile.

[0009] For wolfberry, the contents of wolfberry polysaccharides and betaine were determined using the phenol-sulfuric acid method and high-performance liquid chromatography, respectively. Based on the results, batches were classified as follows: batches with a wolfberry polysaccharide content greater than 12 g / 100 g dry weight were defined as Type I wolfberry; batches with a wolfberry polysaccharide content not greater than 12 g / 100 g dry weight and a betaine content greater than 1.8 g / 100 g dry weight were defined as Type II wolfberry. Batches that did not meet the classification criteria for Type I or Type II wolfberry were not used in subsequent steps.

[0010] Step S2: Pretreatment with targeted bio-enzyme matrix modification This step is only performed on type I wolfberries identified in step S1. The specific procedure is as follows: Add 0.08-0.15% (w / w) of β-glucanase by dry weight to the type I wolfberries, and react at 50.0±5.0℃ for 60±15 minutes. After the reaction, raise the temperature to 90.0±5.0℃ and maintain it for 10-15 minutes to inactivate the enzyme, completing the enzymatic pretreatment.

[0011] Step S3: Efficacy-coupled stepwise dynamic alcoholysis soaking Based on the classification results of step S1, selectively execute at least one of the following brewing paths: a. Liver and stomach care enhancement winemaking process: A-type fresh bear bile and type II wolfberry are subjected to stepwise dynamic alcoholysis soaking.

[0012] b. Immune-enhancing wine brewing process: Type B fresh bear bile and Type I wolfberries that have undergone enzymatic pretreatment in step S2 are subjected to stepwise dynamic alcoholysis soaking.

[0013] In any brewing process, based on the preparation of 1000L of finished wine, the amount of type A or type B fresh bear bile is 10.0±0.2L, and the amount of type I or type II wolfberry is 15.0±0.5kg.

[0014] The specific process of the stepped dynamic alcoholysis soaking includes two steps: The first step is a low-alcohol pre-dissolution step. 18.0±2.0% vol of low-alcohol base liquor is pumped into the selected fresh bear bile and wolfberry, and the mixture is soaked at 30.0±5.0℃ for 5.0±1.0 hours to obtain the soaking system.

[0015] The second step is a gradient-enhanced alcoholysis step. After the first step, 65.0±2.0% vol high-proof base spirits are pumped into the maceration system at a uniform rate, controlling the alcohol content of the maceration system to increase at a rate of 3.5±1.0% vol per hour until the alcohol content reaches 38.0±1.0% vol. After reaching the target alcohol content, maceration continues for 24-36 hours with stirring. The temperature of the entire second-step gradient-enhanced alcoholysis step is maintained at 35.0±5.0℃.

[0016] After this step, a soaking product containing wine and medicinal residue is obtained.

[0017] The high-proof base liquor is made from sorghum and corn, fermented in a solid state for 25-40 days, then distilled in a still and the liquor is collected in stages. The resulting liquor is then aged in earthenware jars for 1-3 years. The low-proof base liquor is made by taking a portion of the high-proof base liquor, adding purified water, and adjusting it to 18.0±2.0% vol under stirring conditions.

[0018] Step S4: Filtration, honey blending, and low-temperature aging The soaking product obtained in step S3 is then filtered. The filtration step specifically involves: First, a plate and frame filter is used to separate the soaking product into solid and liquid components. The separated liquid is then finely filtered through filter membranes with pore sizes of 1.0 μm and 0.5 μm in sequence to finally obtain the wine.

[0019] Then, the obtained wine is blended with honey. This step is as follows: at a temperature of 20.0±5.0℃, honey equivalent to 4.0±1.0% (v / v) of the wine volume is added to the wine while stirring at a constant speed.

[0020] Finally, the blended liquor is aged at a low temperature of 12.5±2.5℃ for 45-60 days to obtain the bear bile health wine.

[0021] This invention provides a gene-analyzed bear bile health tonic for liver and stomach health and immune enhancement. It has the following beneficial effects: 1. The process of this invention establishes clear raw material access standards for subsequent production by quantitatively detecting and classifying the active ingredients of fresh bear bile and wolfberry raw materials. By converting the differences in the intrinsic chemical composition of raw materials into controllable process input parameters, the stability of the content of core active ingredients in different batches of finished wine is ensured, and standardized control of product quality is achieved.

[0022] 2. This invention employs a step-by-step dynamic alcoholysis soaking process. The first step, with its low-alcohol environment, promotes the dissolution of water-soluble or low-alcohol-soluble components such as wolfberry polysaccharides. The second step, with its gradient alcohol content and high-alcohol environment, ensures the full extraction of alcohol-soluble components such as bile acids. Matching solvent environments are designed based on the physical solubility characteristics of different target components. Compared to a single, fixed-alcohol soaking method, this improves the total transfer rate of core active ingredients and the utilization rate of raw materials.

[0023] 3. This invention establishes a technical correspondence between raw material type and product efficacy. By combining raw materials of specific subtypes with efficacy-coupled combinations (such as combining type A bear bile with type II wolfberry, or combining type B bear bile with type I wolfberry pretreated in step S2), products with different efficacy components can be selectively prepared, so that the efficacy of the final product has a clear technical orientation, rather than a broad and undifferentiated combination. Detailed Implementation

[0024] The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to comparative examples and test cases. 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 skilled in the art without creative effort are within the scope of protection of the present invention.

[0025] Experimental materials: The main raw materials and reagents used in the following examples and comparative examples have the following sources and specifications. Reagents not specifically mentioned are all commercially available analytical grade or higher grade products.

[0026] β-glucanase, CAS No.: 9025-70-1; Honey, CAS No.: 8028-66-8; Purified water, CAS No.: 7732-18-5; Phenol, CAS No.: 108-95-2; Sulfuric acid, CAS No.: 7664-93-9; Acetonitrile, CAS No.: 75-05-8; Formic acid, CAS No.: 64-18-6.

[0027] Examples 1-3: Example 1: This embodiment provides a method for preparing bear bile health wine using the lower limit of process parameters.

[0028] Step S1: Biochemical fingerprinting and efficacy typing: Based on the detection methods described in the invention, multiple batches of fresh bear bile and wolfberry were screened.

[0029] Batches with a combined peak area of ​​ursodeoxycholic acid and taursodeoxycholic acid exceeding 60% of the total peak area of ​​all identified bile acids were selected as type A fresh bear bile, while batches with a combined peak area of ​​no more than 60% were selected as type B fresh bear bile.

[0030] Batches with a polysaccharide content greater than 12g / 100g dry weight were selected as type I wolfberries; batches with a polysaccharide content of no more than 12g / 100g dry weight and a betaine content greater than 1.8g / 100g dry weight were selected as type II wolfberries.

[0031] Preparation of a liver and stomach nourishing and enhancing wine: To prepare 1000L of finished wine, 9.8L of type A fresh bear bile and 14.5kg of type II wolfberry were selected in step S1.

[0032] Step S3: Pump a low-alcohol base spirit with an alcohol content of 16.0% vol into the material and soak at 25.0℃ for 4.0 hours to obtain the soaking system. Then, pump a high-alcohol base spirit with an alcohol content of 63.0% vol into this system, controlling the alcohol content to increase at a rate of 2.5% vol / hour until the system alcohol content reaches 37.0% vol. The temperature is maintained at 30.0℃ throughout the alcohol content increase process. After reaching the target alcohol content, continue stirring and soaking for 24 hours to obtain the soaking product.

[0033] Step S4: Filter the obtained soaking product through a plate and frame filter and filter membranes with pore sizes of 1.0 μm and 0.5 μm to obtain the wine. Add honey at 15.0℃, equivalent to 3.0% (v / v) of the wine volume, to harmonize. Finally, age the wine at 10.0℃ for 45 days to obtain the finished product.

[0034] Preparation of immune-enhancing wine: To prepare 1000L of finished wine, 9.8L of type B fresh bear bile and 14.5kg of type I wolfberry were selected in step S1.

[0035] Perform step S2: Add 0.08% (w / w) of β-glucanase by dry weight to type I wolfberry, react at 45.0°C for 45 minutes, then raise the temperature to 85.0°C and maintain it for 10 minutes to inactivate the enzyme.

[0036] Step S3: Mix the Type I wolfberries treated in step S2 with Type B fresh bear bile. Pump in a low-alcohol base spirit with an alcohol content of 16.0% vol and soak at 25.0℃ for 4.0 hours to obtain the soaking system. Then, pump in a high-alcohol base spirit with an alcohol content of 63.0% vol, controlling the alcohol content of the system to increase at a rate of 2.5% vol / hour until the alcohol content of the system reaches 37.0% vol. The temperature is maintained at 30.0℃ throughout the alcoholization process. After reaching the target alcohol content, continue stirring and soaking for 24 hours to obtain the soaking product.

[0037] Step S4: Filter the obtained soaking product through a plate and frame filter and filter membranes with pore sizes of 1.0 μm and 0.5 μm to obtain the wine. Add honey equivalent to 3.0% (v / v) of the wine volume to the wine at 15.0℃ for blending.

[0038] Finally, the wine was aged at 10.0℃ for 45 days to obtain the finished product.

[0039] Example 2: This embodiment provides a method for preparing bear bile health wine using process parameters within their limits.

[0040] Step S1: Same as in Example 1.

[0041] Preparation of a liver and stomach nourishing and enhancing wine: To prepare 1000L of finished wine, take 10.0L of type A fresh bear bile and 15.0kg of type II wolfberry selected in step S1.

[0042] Step S3: Pump a low-alcohol base spirit with an alcohol content of 18.0% vol into the material and soak at 30.0℃ for 5.0 hours to obtain the soaking system. Then, pump a high-alcohol base spirit with an alcohol content of 65.0% vol into this system, controlling the alcohol content to increase at a rate of 3.5% vol / hour until the system alcohol content reaches 38.0% vol. The temperature is maintained at 35.0℃ throughout the alcohol content increase process. After reaching the target alcohol content, continue stirring and soaking for 30 hours to obtain the soaking product.

[0043] Step S4: Filter the obtained soaking product through a plate and frame filter and filter membranes with pore sizes of 1.0 μm and 0.5 μm to obtain the wine. Add honey equivalent to 4.0% (v / v) of the wine volume to the wine at 20.0℃ for blending.

[0044] Finally, the wine was aged at a low temperature of 12.5℃ for 52 days to obtain the finished product.

[0045] Preparation of immune-enhancing wine: To prepare 1000L of finished wine, take 10.0L of type B fresh bear bile and 15.0kg of type I wolfberry selected in step S1.

[0046] Perform step S2: Add 0.115% (w / w) of β-glucanase by dry weight to type I wolfberry, react at 50.0°C for 60 minutes, then raise the temperature to 90.0°C and maintain it for 12.5 minutes to inactivate the enzyme.

[0047] Step S3: Mix the type I wolfberry treated in step S2 with type B fresh bear bile and perform the same stepwise dynamic alcoholysis soaking process as in Example 2.

[0048] Step S4: Perform the same filtration, honey blending and low-temperature alcoholization process as in Example 2 on the obtained soaking product to obtain the finished product.

[0049] Example 3: This embodiment provides a method for preparing bear bile health wine using the upper limit of process parameters.

[0050] Step S1: Same as in Example 1.

[0051] Preparation of a liver and stomach nourishing and enhancing wine: To prepare 1000L of finished wine, 10.2L of type A fresh bear bile and 15.5kg of type II wolfberry were selected in step S1.

[0052] Step S3: Pump a low-alcohol base spirit with an alcohol content of 20.0% vol into the material and soak at 35.0℃ for 6.0 hours to obtain the soaking system. Then, pump a high-alcohol base spirit with an alcohol content of 67.0% vol into this system, controlling the alcohol content to increase at a rate of 4.5% vol / hour until the system alcohol content reaches 39.0% vol. The temperature is maintained at 40.0℃ throughout the alcohol content increase process. After reaching the target alcohol content, continue stirring and soaking for 36 hours to obtain the soaking product.

[0053] Step S4: Filter the obtained soaking product through a plate and frame filter and filter membranes with pore sizes of 1.0 μm and 0.5 μm to obtain the wine. Add honey equivalent to 5.0% (v / v) of the wine volume to the wine at 25.0℃ for blending.

[0054] Finally, the wine is aged at a low temperature of 15.0℃ for 60 days to obtain the finished product.

[0055] Preparation of immune-enhancing wine: To prepare 1000L of finished wine, 10.2L of type B fresh bear bile and 15.5kg of type I wolfberry were selected in step S1.

[0056] Perform step S2: Add 0.15% (w / w) of β-glucanase by dry weight to type I wolfberry, react at 55.0°C for 75 minutes, then raise the temperature to 95.0°C and maintain it for 15 minutes to inactivate the enzyme.

[0057] Step S3: Mix the type I wolfberry treated in step S2 with type B fresh bear bile and perform the same stepwise dynamic alcoholysis soaking process as in Example 2.

[0058] Step S4: Perform the same filtration, honey blending and low-temperature alcoholization process as in Example 2 on the obtained soaking product to obtain the finished product.

[0059] Comparative Examples 1-2: Comparative Example 1: Compared to Example 2, the difference is that in step S1, the effective components of fresh bear bile and wolfberry are not detected and classified. Instead, all batches of fresh bear bile and wolfberry are mixed evenly and then directly used in subsequent steps. The remaining steps and process parameters are exactly the same as in Example 2.

[0060] Comparative Example 2: The difference between this example and Example 2 lies in the step-by-step dynamic alcoholysis maceration process in step S3. This comparative example uses a fixed alcohol content maceration process instead: the fractionated raw materials from Example 2 are added all at once to a base wine with an alcohol content of 38.0% vol, and the mixture is stirred and macerated at 35.0°C for 41 hours. All other steps and raw materials used are exactly the same as in Example 2.

[0061] Test Example 1-2: Test Example 1: Determination of the content of core functional components in finished wine This test case aims to determine the content of specific core functional components in the finished wine samples prepared in Examples 1-3 and Comparative Examples 1-2.

[0062] Sample pretreatment: Take 10 mL of each finished wine sample, filter it through a 0.22 μm microporous membrane, and collect the filtrate for later use.

[0063] Determination of ursodeoxycholic acid, tauroursodeoxycholic acid and betaine content: The determination was performed using high performance liquid chromatography (HPLC).

[0064] Chromatographic conditions: The column was a C18 reversed-phase column (4.6 mm × 250 mm, 5 μm); mobile phase A was 0.1% formic acid aqueous solution, and mobile phase B was acetonitrile, with gradient elution; the flow rate was 1.0 mL / min; the column temperature was 30 ℃; the injection volume was 10 μL; the detector was a diode array detector, with betaine detected at a wavelength of 195 nm, and ursodeoxycholic acid and tauroursodeoxycholic acid detected at a wavelength of 210 nm.

[0065] Quantitative method: External standard method was used. A series of standard solutions of ursodeoxycholic acid, tauroursodeoxycholic acid, and betaine at known concentrations were prepared and injected into the high-performance liquid chromatograph (HPLC). The peak areas corresponding to each concentration were recorded. A concentration-response regression equation was established by performing linear regression analysis on the standard concentrations and their corresponding peak areas. The peak areas measured in the sample were substituted into this regression equation to calculate the content of each component in the sample.

[0066] Determination of Lycium barbarum polysaccharide content: The determination was performed using the phenol-sulfuric acid method.

[0067] Determination Procedure: Accurately pipette 2.0 mL of appropriately diluted sample filtrate into a test tube, add 1.0 mL of 6% phenol solution, and shake well. Quickly add 5.0 mL of concentrated sulfuric acid dropwise along the tube wall, and shake well. Place the test tube in a boiling water bath and heat for 15 minutes, then remove and cool to room temperature. Measure the absorbance at a wavelength of 490 nm.

[0068] Quantitative method: Using glucose as a standard, a series of standard solutions of different concentrations were prepared, and a standard curve was plotted following the steps described above. The absorbance values ​​of the samples were substituted into the standard curve equation to calculate the content of Lycium barbarum polysaccharides in the samples, and the results were recorded in Table 1.

[0069] Table 1. Results of determination of the content of core functional components in the finished wine of each embodiment and comparative example Note: - indicates that the item was not a target analyte or that its content was below the detection limit.

[0070] Table 1 shows that the contents of the core active ingredients in the two finished wines prepared in Examples 1-3 are significantly higher than those in Comparative Example 1. This is because in step S1 of Examples 1-3, the active ingredients of fresh bear bile and wolfberry raw materials were quantitatively screened. This screening step ensures that the materials entering the alcoholysis process have a chemical composition that meets the preset standards. This raw material classification based on biochemical fingerprinting provides a reaction prerequisite with a high concentration of substrate for the subsequent enrichment of target active ingredients.

[0071] Meanwhile, the content of each core active ingredient in Examples 1-3 was significantly higher than that in Comparative Example 2, which used a fixed alcohol concentration for soaking. The step-by-step dynamic alcoholysis process set in step S3 of this technical solution provides a first-step low-alcohol environment (16.0-20.0% vol) that facilitates the pre-dissolution of water-soluble or low-alcohol-soluble components such as wolfberry polysaccharides and betaine. The subsequent second-step gradient alcohol increase process provides continuously changing solvent conditions for the full extraction of alcohol-soluble components such as ursodeoxycholic acid and tauroursodeoxycholic acid. This process design avoids the inhibitory effect of the initial high-alcohol environment on the dissolution of some components.

[0072] The above data demonstrates that by classifying raw materials according to their efficacy and coupling them with a matching stepwise alcoholysis process, this technical solution can directionally transform raw materials with different chemical compositions into final products enriched with specific functional components. This method technically correlates the intrinsic properties of raw materials with the preparation process parameters, achieving the targeted and effective transfer of functional components from raw materials to finished products.

[0073] Test Example 2: Production Process Stability and Batch-to-Batch Repeatability Test This test case aims to evaluate the batch-to-batch repeatability of the process in Example 2 across multiple independent production runs.

[0074] Experimental steps: Batch production: Following the process flow and parameters in Example 2, three independent production runs were carried out to prepare three batches of liver and stomach nourishing and enhancing wine (numbered: batch 2-1, batch 2-2, batch 2-3) and three batches of immune-enhancing wine (numbered: batch 2-1, batch 2-2, batch 2-3).

[0075] Sample testing: Samples were taken from six final product batches. The content of the corresponding core active ingredients in each sample was determined using the sample pretreatment method, high performance liquid chromatography, and phenol-sulfuric acid method described in Test Example 1.

[0076] Data processing: For the test results of three batches of each type of wine, the average value, standard deviation (SD), and relative standard deviation (RSD%) of the content of its core functional components were calculated, and the results are recorded in Table 2.

[0077] Table 2. Results of batch-to-batch repeatability test in Example 2 Note: - indicates that this item was not used as a target detection item.

[0078] The data in Table 2 show that, after three independent production runs using the process described in this technical solution, the relative standard deviations (RSDs) of the contents of ursodeoxycholic acid, tauroursodeoxycholic acid, and betaine in the resulting liver and stomach nourishing and enhancing wine were all less than 2.5%. Similarly, the RSD of the content of wolfberry polysaccharides in the resulting immune-enhancing wine was also less than 2.0%. These data indicate that this process has high reproducibility between different batches and can produce products with stable contents of active ingredients.

[0079] The stability of this process stems from its standardized control of the chemical composition of raw materials at the very beginning of production. Step S1 involves analyzing and classifying the biochemical fingerprints of fresh bear bile and wolfberry, providing a consistent starting material for all subsequent processes. This transforms the inherent volatility of natural raw materials into a controllable process input that meets pre-defined standards, eliminating the technical problem of inconsistent final product quality caused by batch-to-batch variations in raw materials.

[0080] Once these standardized, screened materials enter subsequent processes, precise parameter control at each step further ensures the repeatability of the production process. Whether it's the targeted pretreatment with specific enzymes in step S2, or the step-by-step dynamic alcoholysis in step S3, which involves strict control of parameters such as temperature, time, and alcoholysis rate, both are deterministic and reproducible physicochemical processes. Therefore, the combination of standardized input materials and a deterministic process flow results in a high degree of consistency in the core chemical composition of the final product.

Claims

1. A gene analysis of bear gall health wine liver and stomach maintenance immune enhancement process, characterized by, Comprising the following steps: S1, analyzing and classifying the efficacy components of the fresh bear gall to be treated and wolfberry for use as raw materials for brewing, classifying the fresh bear gall into A-type fresh bear gall and B-type fresh bear gall, and classifying the wolfberry into I-type wolfberry and II-type wolfberry; S2, using β-glucanase to perform enzymatic pretreatment on the I-type wolfberry classified in step S1; S3, according to the classification results of step S1, at least one of the following brewing paths is executed: a, the brewing path of liver and stomach maintenance and enhancement wine, performing step-by-step dynamic alcoholysis soaking of the A-type fresh bear gall and the II-type wolfberry; b, the brewing path of immune enhancement wine, performing step-by-step dynamic alcoholysis soaking of the B-type fresh bear gall and the I-type wolfberry pretreated by the step S2; Wherein, in any of the brewing paths, the amount of A-type fresh bear gall or B-type fresh bear gall is 10.0±0.2L, and the amount of I-type wolfberry or II-type wolfberry is 15.0±0.5kg, based on the preparation of 1000L of finished wine; After the step-by-step dynamic alcoholysis soaking is completed, the soaking product containing wine and dregs is obtained; S4, filtering the soaking product obtained in step S3 to obtain the wine, then adding honey equivalent to 4.0±1.0%(v / v) of the volume of the wine to harmonize, and finally performing low-temperature aging at 12.5±2.5℃ for 45-60 days to obtain the bear gall health wine.

2. The gene analysis of bear gall health wine liver and stomach maintenance immune enhancement process according to claim 1, characterized in that, In step S1, the step of analyzing and classifying the efficacy components of the fresh bear gall is specifically: Using liquid chromatography-mass spectrometry technology to determine the bile acid spectrum of the fresh bear gall, and obtaining the peak area data of a plurality of identified bile acids including ursodeoxycholic acid and tauroursodeoxycholic acid; The batch of fresh bear gall whose total peak area ratio of ursodeoxycholic acid and tauroursodeoxycholic acid to the total peak area of the plurality of identified bile acids is greater than 60% is defined as the A-type fresh bear gall, and the batch whose total peak area ratio is not greater than 60% is defined as the B-type fresh bear gall.

3. The gene analysis of bear gall health wine liver and stomach maintenance immune enhancement process according to claim 1, characterized in that, In step S1, the step of analyzing and classifying the efficacy components of the wolfberry is specifically: Using the phenol-sulfuric acid method and high-performance liquid chromatography to determine the wolfberry polysaccharide and betaine content of the wolfberry, respectively; The batch whose wolfberry polysaccharide content is greater than 12g / 100g of dry weight is defined as the I-type wolfberry; The batch whose wolfberry polysaccharide content is not greater than 12g / 100g of dry weight and whose betaine content is greater than 1.8g / 100g of dry weight is defined as the II-type wolfberry; The batch that does not meet the classification standards of the I-type wolfberry and the II-type wolfberry is not used in the subsequent steps.

4. The gene analysis of bear gall health wine liver and stomach maintenance immune enhancement process according to claim 1, characterized in that, In step S2, the step of enzymatic pretreatment is specifically: Adding 0.08-0.15%(w / w) of β-glucanase to the I-type wolfberry, reacting at 50.0±5.0℃ for 60±15 minutes, and then increasing the temperature to 90.0±5.0℃ and maintaining for 10-15 minutes to inactivate the enzyme.

5. The gene analysis of bear gall health wine liver and stomach maintenance immune enhancement process according to claim 1, characterized in that, In step S3, the step-by-step dynamic alcoholysis soaking includes a first step of low-alcohol pre-dissolution, which is specifically: Pumping 18.0±2.0%vol low-alcohol base liquor into the selected A-type fresh bear gall and type II medlar or the B-type fresh bear gall and type I medlar in the brewing path, and soaking at 30.0±5.0℃ for 5.0±1.0 hours to obtain a soaking system.

6. The gene analysis of bear gall health wine liver and stomach maintenance immune enhancement process according to claim 5, characterized in that, After the low-alcohol pre-dissolution step of the first ladder, a gradient-enhanced alcoholysis step of the second ladder is performed, specifically: Pumping 65.0±2.0%vol high-alcohol base liquor into the soaking system at a constant speed, controlling the alcohol content of the soaking system to increase at a rate of 3.5±1.0%vol per hour until the alcohol content reaches 38.0±1.0%vol, and then continuing to stir and soak for 24-36 hours, and the temperature of the entire gradient-enhanced alcoholysis step of the second ladder is maintained at 35.0±5.0℃.

7. The gene analysis of bear gall health wine liver and stomach maintenance immune enhancement process according to claim 1, characterized in that, In step S4, the filtering step is specifically: using a plate and frame filter to separate the soaking product into solid and liquid, and then passing through filter membranes with pore sizes of 1.0μm and 0.5μm in sequence for fine filtration, and finally obtaining the liquor.

8. The gene analysis of bear gall health wine liver and stomach maintenance immune enhancement process according to claim 1, characterized in that, In step S4, the honey harmonization step is specifically: uniformly stirring the honey into the liquor at a constant speed under the temperature condition of 20.0±5.0℃.

9. The gene analysis of bear gall health wine liver and stomach maintenance immune enhancement process according to claim 6, characterized in that, The high-alcohol base liquor is a liquor made from sorghum and corn as raw materials, through 25-40 days of solid-state fermentation, followed by retort barrel distillation and segmented liquor extraction, and the obtained liquor is aged in pottery jars for 1-3 years. The low-alcohol base liquor is a liquor made by taking part of the high-alcohol base liquor, adding purified water, and adjusting to 18.0±2.0%vol under stirring conditions.

10. The gene analysis of bear gall health wine liver and stomach maintenance immune enhancement process according to claim 2, characterized in that, The operation parameters of the step of determining the cholic acid spectrum of the fresh bear gall by liquid chromatography-mass spectrometry are: using a C18 reversed-phase chromatographic column, gradient elution with 0.05%-0.2%(v / v) formic acid aqueous solution and acetonitrile as the mobile phase, and scanning in negative ion mode using an electrospray ion source, and determining the cholic acid spectrum of the fresh bear gall.

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