Rose and litchi flavored compound wine and preparation process thereof

Abstract

The invention relates to the technical field of wine, in particular to rose and litchi flavored compound wine and a preparation process thereof. The preparation method comprises the following steps: mixing a rose extract with a grease carrier, mixing with an aqueous solution of whey protein isolate and sodium caseinate, homogenizing, adding sodium alginate, adjusting the pH value, further reacting by using transglutaminase and calcium chloride, and then adding pullulan to prepare the rose extract compound. The obtained compound is excellent in ethanol solution resistance and high in stability, can stably exist in low-alcohol compound wine, and can further shorten the failure time of active ingredients of the rose extract and improve the taste and fragrance of the compound wine in the storage process. In addition, the rose extract compound, the litchi concentrated juice and other active ingredients are adopted for preparing the low-alcohol compound wine, and the low-alcohol compound wine is lasting in fragrance, moderate in taste and good in application effect.

Description

Technical Field

[0001] This invention relates to the field of wine technology, specifically to a rose and lychee flavored blended wine and its preparation process. Background Technology

[0002] Blended wines are alcoholic beverages made by blending and / or further processing fermented wines, distilled wines, edible alcohols, etc., with the addition of edible raw and auxiliary materials and / or food additives.

[0003] Invention patent CN107151621B discloses a plant essential oil-based wine, comprising the following ingredients by weight: 0.05-0.15 parts of compound plant essential oil; 5-14 parts of food-grade organic solvent; 50-100 parts of baijiu (Chinese white liquor); and 0-50 parts of distilled water. The compound plant essential oil contains thymol, o-isopropylbenzene, cinnamaldehyde, diethyl phthalate, and 2-methoxy-3-(2-propenyl)phenol. This invention directly uses plant essential oils to prepare the wine, requiring the use of organic solvents, which increases safety concerns. Furthermore, without encapsulation or other treatments for the essential oils, the taste and aroma of the wine may become unstable or deteriorate during storage.

[0004] Invention patent CN119899733A discloses a grapefruit sparkling wine with anti-fatigue essential oils and its preparation method, including the following steps: selecting intact grapefruits, separating the peel and pulp, blending the pulp into juice, stirring evenly, and setting aside; extracting grapefruit peel essential oil from the peel, and preparing grapefruit peel essential oil microcapsules using β-cyclodextrin encapsulation technology; adding pectinase for enzymatic hydrolysis; introducing SO2 for thorough mixing, stirring evenly, then adding sucrose to adjust the sugar content, incubating and sterilizing; inoculating with brewer's yeast; fermenting to obtain crude grapefruit wine; centrifuging and filtering to obtain the finished grapefruit wine; adding grapefruit peel essential oil microcapsules to make the essential oil concentration in the grapefruit wine 0.05%; adding food-grade carbon dioxide, controlling the pressure, and obtaining grapefruit sparkling wine. The essential oil microcapsules obtained by the above method using single β-cyclodextrin encapsulation have insufficient stability in the wine, and their taste and aroma become unstable or deteriorate with prolonged storage.

[0005] Therefore, in the preparation of formulated wines, to impart excellent and lasting aroma and taste, it is necessary to encapsulate the aroma or taste modifier components to enhance their stable and sustained efficacy. Furthermore, whey protein isolate (WPI) is a common food emulsifier, used in the preparation of microcapsules containing aroma or oily components. It is characterized by high safety and excellent emulsifying properties, resulting in highly safe food additives. However, when whey protein isolate is used as an emulsifier to prepare aroma or taste modifier microcapsules, the stability of this type of microcapsule in alcoholic preparations is affected (because whey protein isolate is unstable in alcohol, affecting microcapsule stability). Therefore, when using whey protein isolate microcapsules to enhance the aroma and taste of flavored formulated wines, it is necessary to address the stability of this type of microcapsule in formulated wines. Summary of the Invention

[0006] To address the aforementioned technical problems, this invention provides a rose and lychee flavored blended wine and its preparation process.

[0007] On one hand, the present invention provides a method for preparing a rose extract complex, comprising the following steps: (1) Rose extract was mixed with an oil carrier to obtain a mixture; whey protein isolate, sodium caseinate and water were mixed to obtain an aqueous phase; (2) Add the mixture to the aqueous phase and mix, then homogenize to obtain the colostrum; add sodium alginate solution to the colostrum, adjust the pH to 5-6, stir, and obtain the primary complex; (3) Add a solution containing transglutaminase and calcium chloride to the primary complex, heat and stir to obtain an enzyme cross-linked complex; (4) Add pullulan polysaccharide solution to the enzyme cross-linking complex, stir and mix to obtain the material, concentrate and dry to obtain the rose extract complex.

[0008] Preferably, the oil carrier includes at least one of cholesterol, tea seed oil, rapeseed oil, peanut oil, soybean oil, and flaxseed oil.

[0009] Preferably, the rose extract is any rose extract that is permitted to be added to food, including but not limited to the use of rose oil.

[0010] Preferably, the weight ratio of rose extract to oil carrier is (3-7):1.

[0011] Preferably, the weight ratio of whey protein isolate to sodium caseinate is 3-5:1.

[0012] Preferably, the total weight concentration of whey protein isolate and sodium caseinate in the aqueous phase is 1.5-8 wt%.

[0013] Preferably, the weight ratio of the mixture to the aqueous phase is 1:(40-120).

[0014] Preferably, the weight ratio of sodium alginate to rose extract is 0.3-0.5:1.

[0015] Preferably, the concentration of the sodium alginate solution is 0.8-1.2 wt%.

[0016] Preferably, the pH can be adjusted to any value or range from 5, 5.1, 5.2, 5.3, 5.4, 5.5, 5.6, 5.7, 5.8, 5.9, to 6.0. The above pH values ​​or ranges make the whey protein isolate positively charged, which can electrostatically adsorb the negatively charged sodium alginate added in step (2). In addition, it can also form an effective primary complex through hydrogen bonding.

[0017] Preferably, the amount of transglutaminase added is 1-2.5 wt% of the whey protein isolate.

[0018] Preferably, the weight ratio of calcium chloride to sodium alginate is 0.4-0.7:1.

[0019] Preferably, the weight ratio of the solution containing transglutaminase and calcium chloride to colostrum is 0.2-0.35:1.

[0020] Preferably, the heating and stirring temperature and time in step (3) are 40-50℃ and 0.5-4 hours.

[0021] Preferably, the weight ratio of pullulan to rose extract is 0.5-1.5:1.

[0022] Preferably, the concentration of pullulan polysaccharide solution is 2-4 wt%.

[0023] Preferably, the product is concentrated to a solid content of 20-35 wt%.

[0024] The present invention also provides a rose extract complex prepared according to the above preparation method.

[0025] This invention also provides the use of rose extract complexes in the preparation of food, health products, pharmaceuticals, or daily chemical products. The food or health product includes at least one of meat products, biscuits, cheese, beverages, prepared wines, and health wines.

[0026] The present invention also provides the application of the rose extract complex in the preparation of formulated wines.

[0027] The present invention also provides a formulated wine, the raw materials of which include the aforementioned rose extract complex.

[0028] The present invention also provides a rose and lychee flavored wine, the raw materials of which include the rose extract complex, lychee concentrate, base wine and water.

[0029] Preferably, the rose and lychee flavored wine, measured in 1 kg, includes 0.005-0.5 g of rose extract complex, 1-25 g of lychee concentrate, 70-150 g of base wine, with the remainder made up using drinking water.

[0030] As a preferred embodiment, the method for preparing lychee concentrate includes: taking lychee pulp, adding water to make a pulp, adding pectinase and stirring to hydrolyze the pulp, inactivating the enzyme, centrifuging to collect the supernatant, filtering and concentrating the pulp to obtain lychee concentrate.

[0031] The aforementioned rose and lychee flavored blended wine also includes at least one of the following ingredients: citric acid, DL-malic acid, sodium citrate, cyclamate, acesulfame potassium, potassium sorbate, and coloring. The amounts of these ingredients are added as needed for production, and the amounts added must meet national standards.

[0032] The base spirits in the aforementioned rose and lychee flavored blended spirits include vodka and / or spirits.

[0033] The alcohol content of the aforementioned rose-lychee flavored blended wine is 3.5%-8% vol.

[0034] The present invention also provides a method for preparing the rose and lychee flavored blended wine, including the steps of mixing raw materials, sterilizing and bottling.

[0035] The beneficial effects of this invention are: This invention involves mixing rose extract with an oil carrier, whey protein isolate, and an aqueous solution of sodium caseinate, homogenizing the mixture, adding sodium alginate and adjusting the pH, and further reacting it with transglutaminase and calcium chloride. Then, pullulan is added to prepare a rose extract complex. The resulting complex exhibits excellent resistance to ethanol solutions and high stability, and can remain stable in low-alcohol formulated wines. This further reduces the expiration time of the active ingredients in the rose extract and improves the taste and aroma of the formulated wine during storage.

[0036] This invention uses whey protein isolate (WPI) and sodium caseinate as emulsifiers. WPI can be rapidly adsorbed at the oil-water interface to form a sterically hindered interfacial film. Sodium caseinate has an open random coil structure and low sensitivity to alcohol and heat. The combination of the two forms a denser and more stable composite interfacial film. The carrier oil used in this invention effectively reduces the volatility of rose extract and acts as an "inert" diluent, increasing the physical stability of the emulsion. Furthermore, under high-pressure homogenization, the oil droplets are broken down into submicron-sized particles, greatly increasing the specific surface area and allowing the emulsifier to be more fully encapsulated, forming a fine and uniform primary emulsion. This is a prerequisite for obtaining high encapsulation efficiency and stable microcapsules. This invention adjusts the pH to facilitate the rapid and effective binding of WPI and sodium alginate through electrostatic attraction. Negatively charged sodium alginate molecules are adsorbed onto the surface of positively charged WPI-coated oil droplets. Through "electrostatic layer-to-layer self-assembly," a WPI-sodium alginate complex is formed around the primary emulsion droplets, creating the first reinforcing film. This significantly improves the thickness and mechanical strength of the interfacial film through electrostatic interactions and partial hydrogen bonding. Furthermore, this invention creatively selects transglutaminase (TGase) for enzymatic catalysis, forming a robust protein network and covalent bond structure, enhancing complex stability and reducing sensitivity to ethanol. Moreover, this invention further adds Ca ions, which crosslink with sodium alginate, increasing the compactness and strength of the complex and enhancing its stability. Finally, the present invention also selects pullulan polysaccharide to cover the surface of microcapsules through physical entanglement and hydrogen bonding to form a three-dimensional barrier, which effectively prevents the microcapsules from agglomerating and flocculating when stored or encountering external stimuli. It can greatly prevent oxygen from penetrating into the interior of the microcapsules, protect the easily oxidized components such as rose oil in rose extract, delay rancidity and deterioration, and extend the shelf life of the complex.

[0037] This invention demonstrates that when the pH of the prepared system is adjusted to 5-6, the stability and thermal stability of the complex in ethanol solution are improved. The combination of sodium caseinate and whey protein isolate promotes synergistic improvement in the stability of the complex in ethanol solution or formulated wine. However, in this invention's system, replacing the whey protein isolate with other emulsifiers results in a poorly performing complex. Furthermore, using only whey protein isolate and sodium caseinate without transglutaminase significantly reduces the complex's stability; the use of transglutaminase in this invention's system significantly improves the complex's stability. Further, the use of sodium alginate and pullulan in this invention significantly enhances the stability of the complex in ethanol solution.

[0038] This invention uses active ingredients such as rose extract complex and lychee concentrate to prepare low-alcohol blended wine, which has a long-lasting aroma, moderate taste, and good application effect. Attached Figure Description

[0039] Figure 1 Size of the inhibition zone for each group of samples. Detailed Implementation

[0040] 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.

[0041] Example 1 Prepare a rose extract complex. The rose extract consists of: rose oil (food grade), Roseoil (Rosaspp.). Transglutaminase (TG enzyme): enzyme activity 10000 u / g.

[0042] Complex 1: (1) Rose extract and soybean oil were mixed at a weight ratio of 5:1 at 80 rpm for 10 min to obtain a mixture; whey protein isolate, sodium caseinate and water were mixed at a weight ratio of 4.5:1 at 80 rpm for 8 min to obtain an aqueous phase; the total weight concentration of whey protein isolate and sodium caseinate in the aqueous phase was 2.5 wt%. (2) The mixture was added to the aqueous phase at a weight ratio of 1:70 and stirred at 800 rpm for 35 min. Then, it was homogenized and circulated three times at 50 MPa and 35 °C in a high-pressure homogenizer to obtain the primary emulsion. Sodium alginate with a weight of 0.4 times that of rose oil was added to the primary emulsion in the form of a solution (sodium alginate concentration in the solution was 1 wt%) and stirred at 1000 rpm for 20 min. Then, the pH was adjusted to 5.2 with 1M hydrochloric acid and stirred at 1000 rpm for 5 min to obtain the primary complex. (3) Add a solution containing transglutaminase and calcium chloride to the primary complex, heat at 48°C and stir at 400 rpm for 2 hours to obtain the enzyme cross-linked complex. The amount of transglutaminase added was 2 wt% of the weight of whey protein isolate; the weight ratio of calcium chloride to sodium alginate was 0.5:1; and the weight ratio of the solution containing transglutaminase and calcium chloride to colostrum was 0.25:1. (4) Add pullulan polysaccharide solution with a concentration of 3wt% (the weight ratio of pullulan polysaccharide to rose extract is 0.8:1) to the enzyme cross-linking complex, stir and mix at 500 rpm for 45 min to obtain the material, concentrate under reduced pressure to a solid content of 27.5wt%, spray dry to a water content of 2.93wt% to obtain the rose extract complex 1.

[0043] Complex 2: (1) Rose extract and soybean oil were mixed at a weight ratio of 5.2:1 at 80 rpm for 12 min to obtain a mixture; whey protein isolate, sodium caseinate and water were mixed at a weight ratio of 4:1 at 80 rpm for 6 min to obtain an aqueous phase; the total weight concentration of whey protein isolate and sodium caseinate in the aqueous phase was 2.45 wt%. (2) The mixture was added to the aqueous phase at a weight ratio of 1:75 and stirred at 800 rpm for 30 min. Then, it was homogenized and circulated three times at 50 MPa and 35 °C in a high-pressure homogenizer to obtain the primary emulsion. Sodium alginate with a weight of 0.42 times that of rose oil was added to the primary emulsion in the form of a solution (the concentration of sodium alginate in the solution was 1 wt%) and stirred at 1000 rpm for 25 min. Then, the pH was adjusted to 5.3 with 0.8 M hydrochloric acid and stirred at 1000 rpm for 6 min to obtain the primary complex. (3) Add a solution containing transglutaminase and calcium chloride to the primary complex, heat at 45°C and stir at 400 rpm for 2.2 hours to obtain the enzyme cross-linked complex; The amount of transglutaminase added was 2.1 wt% of the whey protein isolate weight; the weight ratio of calcium chloride to sodium alginate was 0.53:1; and the weight ratio of the solution containing transglutaminase and calcium chloride to colostrum was 0.27:1. (4) Add pullulan polysaccharide solution with a concentration of 2.85wt% (the weight ratio of pullulan polysaccharide to rose extract is 0.78:1) to the enzyme cross-linking complex, stir and mix at 500rpm for 40min to obtain the material, concentrate under reduced pressure to a solid content of 28.3wt%, spray dry to a water content of 2.61wt% to obtain the rose extract complex 2.

[0044] Complex 3: The difference from complex 1 is that the pH is adjusted to 6.4 in step (2), otherwise it is the same as complex 1.

[0045] Complex 4: The difference from complex 1 is that whey protein isolate is not used in step (1), and its amount is supplemented with sodium caseinate, specifically: (1) Rose extract and soybean oil were mixed at a weight ratio of 5:1 at 80 rpm for 10 min to obtain a mixture; sodium caseinate and water were mixed at 80 rpm for 8 min to obtain an aqueous phase; the weight concentration of sodium caseinate in the aqueous phase was 2.5 wt%. (2) The mixture was added to the aqueous phase at a weight ratio of 1:70 and stirred at 800 rpm for 35 min. Then, it was homogenized and circulated three times at 50 MPa and 35 °C in a high-pressure homogenizer to obtain the primary emulsion. Sodium alginate with a weight of 0.4 times that of rose oil was added to the primary emulsion in the form of a solution (sodium alginate concentration in the solution was 1 wt%) and stirred at 1000 rpm for 20 min. Then, the pH was adjusted to 5.2 with 1M hydrochloric acid and stirred at 1000 rpm for 5 min to obtain the primary complex. (3) Add a solution containing transglutaminase and calcium chloride to the primary complex, heat at 48°C and stir at 400 rpm for 2 hours to obtain the enzyme cross-linked complex. The amount of transglutaminase added was 2 wt% of the weight of whey protein isolate; the weight ratio of calcium chloride to sodium alginate was 0.5:1; and the weight ratio of the solution containing transglutaminase and calcium chloride to colostrum was 0.25:1. (4) Add pullulan polysaccharide solution with a concentration of 3wt% (the weight ratio of pullulan polysaccharide to rose extract is 0.8:1) to the enzyme cross-linking complex, stir and mix at 500 rpm for 45 min to obtain the material, concentrate under reduced pressure to a solid content of 27.5wt%, spray dry to a water content of 2.93wt% to obtain the rose extract complex 4.

[0046] Complex 5: The difference from complex 1 is that sodium caseinate is not used in step (1), and its amount is supplemented by whey protein isolate, specifically: (1) Rose extract and soybean oil were mixed at a weight ratio of 5:1 at 80 rpm for 10 min to obtain a mixture; whey protein isolate and water were mixed at 80 rpm for 8 min to obtain an aqueous phase; the weight concentration of whey protein isolate in the aqueous phase was 2.5 wt%. (2) The mixture was added to the aqueous phase at a weight ratio of 1:70 and stirred at 800 rpm for 35 min. Then, it was homogenized and circulated three times at 50 MPa and 35 °C in a high-pressure homogenizer to obtain the primary emulsion. Sodium alginate with a weight of 0.4 times that of rose oil was added to the primary emulsion in the form of a solution (sodium alginate concentration in the solution was 1 wt%) and stirred at 1000 rpm for 20 min. Then, the pH was adjusted to 5.2 with hydrochloric acid and stirred at 1000 rpm for 5 min to obtain the primary complex. (3) Add a solution containing transglutaminase and calcium chloride to the primary complex, heat at 48°C and stir at 400 rpm for 2 hours to obtain the enzyme cross-linked complex. The amount of transglutaminase added was 2 wt% of the weight of whey protein isolate; the weight ratio of calcium chloride to sodium alginate was 0.5:1; and the weight ratio of the solution containing transglutaminase and calcium chloride to colostrum was 0.25:1. (4) Add pullulan polysaccharide solution with a concentration of 3wt% (the weight ratio of pullulan polysaccharide to rose extract is 0.8:1) to the enzyme cross-linking complex, stir and mix at 500 rpm for 45 min to obtain the material, concentrate under reduced pressure to a solid content of 27.5wt%, spray dry to a water content of 2.93wt% to obtain the rose extract complex 5.

[0047] Complex 6: The difference from Complex 1 is that it does not use transglutaminase; otherwise, it is the same as Complex 1, specifically: (1) Rose extract and soybean oil were mixed at a weight ratio of 5:1 at 80 rpm for 10 min to obtain a mixture; whey protein isolate, sodium caseinate and water were mixed at a weight ratio of 4.5:1 at 80 rpm for 8 min to obtain an aqueous phase; the total weight concentration of whey protein isolate and sodium caseinate in the aqueous phase was 2.5 wt%. (2) The mixture was added to the aqueous phase at a weight ratio of 1:70 and stirred at 800 rpm for 35 min. Then, it was homogenized and circulated three times at 50 MPa and 35 °C in a high-pressure homogenizer to obtain the primary emulsion. Sodium alginate with a weight of 0.4 times that of rose oil was added to the primary emulsion in the form of a solution (sodium alginate concentration in the solution was 1 wt%) and stirred at 1000 rpm for 20 min. Then, the pH was adjusted to 5.2 with hydrochloric acid and stirred at 1000 rpm for 5 min to obtain the primary complex. (3) Add calcium chloride solution to the primary complex, heat at 48°C and stir at 400 rpm for 2 hours to obtain enzyme cross-linked complex; The weight ratio of calcium chloride to sodium alginate is 0.5:1; the weight ratio of calcium chloride solution to colostrum is 0.25:1. (4) Add pullulan polysaccharide solution with a concentration of 3wt% (the weight ratio of pullulan polysaccharide to rose extract is 0.8:1) to the enzyme cross-linking complex, stir and mix at 500 rpm for 45 min to obtain the material, concentrate under reduced pressure to a solid content of 27.5wt%, spray dry to a water content of 2.93wt% to obtain the rose extract complex 6.

[0048] Complex 7: The difference from Complex 1 is that whey protein isolate is replaced with an equal weight of sucrose fatty acid ester SE-13, otherwise it is the same as Complex 1.

[0049] Complex 8: The difference from Complex 1 is that pullulan is not used; the specific steps are as follows: (1) Rose extract and soybean oil were mixed at a weight ratio of 5:1 at 80 rpm for 10 min to obtain a mixture; whey protein isolate, sodium caseinate and water were mixed at a weight ratio of 4.5:1 at 80 rpm for 8 min to obtain an aqueous phase; the total weight concentration of whey protein isolate and sodium caseinate in the aqueous phase was 2.5 wt%. (2) The mixture was added to the aqueous phase at a weight ratio of 1:70 and stirred at 800 rpm for 35 min. Then, it was homogenized and circulated three times at 50 MPa and 35 °C in a high-pressure homogenizer to obtain the primary emulsion. Sodium alginate with a weight of 0.4 times that of rose oil was added to the primary emulsion in the form of a solution (sodium alginate concentration in the solution was 1 wt%) and stirred at 1000 rpm for 20 min. Then, the pH was adjusted to 5.2 with hydrochloric acid and stirred at 1000 rpm for 5 min to obtain the primary complex. (3) Add a solution containing transglutaminase and calcium chloride to the primary complex, heat at 48°C and stir at 400 rpm for 2 hours to obtain the enzyme cross-linked complex. The amount of transglutaminase added was 2 wt% of the weight of whey protein isolate; the weight ratio of calcium chloride to sodium alginate was 0.5:1; and the weight ratio of the solution containing transglutaminase and calcium chloride to colostrum was 0.25:1. (4) The enzyme cross-linked complex was concentrated under reduced pressure to a solid content of 27.5 wt% and spray-dried to a water content of 2.93 wt% to obtain the rose extract complex 8.

[0050] Complex 9: The difference from Complex 1 is that sodium alginate is not used. The specific steps are as follows: (1) Rose extract and soybean oil were mixed at a weight ratio of 5:1 at 80 rpm for 10 min to obtain a mixture; whey protein isolate, sodium caseinate and water were mixed at a weight ratio of 4.5:1 at 80 rpm for 8 min to obtain an aqueous phase; the total weight concentration of whey protein isolate and sodium caseinate in the aqueous phase was 2.5 wt%. (2) The mixture was added to the aqueous phase at a weight ratio of 1:70 and stirred at 800 rpm for 35 min. Then, it was homogenized and circulated three times at 50 MPa and 35 °C in a high-pressure homogenizer to obtain the primary emulsion. The pH was then adjusted to 5.2 with hydrochloric acid and stirred at 1000 rpm for 5 min to obtain the primary complex. (3) Add a solution containing transglutaminase and calcium chloride to the primary complex, heat at 48°C and stir at 400 rpm for 2 hours to obtain the enzyme cross-linked complex. The amount of transglutaminase added was 2 wt% of the weight of whey protein isolate; the weight ratio of calcium chloride to sodium alginate was 0.5:1; and the weight ratio of the solution containing transglutaminase and calcium chloride to colostrum was 0.25:1. (4) Add pullulan polysaccharide solution with a concentration of 3wt% (the weight ratio of pullulan polysaccharide to rose extract is 0.8:1) to the enzyme cross-linking complex, stir and mix at 500 rpm for 45 min to obtain the material, concentrate under reduced pressure to a solid content of 27.5wt%, spray dry to a water content of 2.93wt% to obtain the rose extract complex 9.

[0051] Example 2 The performance of the complex prepared above was tested, including its stability and thermal stability in simulated low-alcohol beverages.

[0052] Stability: The above complex and solvent (sterile aqueous solution of 5% ethanol by volume) were continuously mechanically stirred at a weight ratio of 1:25 (80 rpm). Samples were taken after 1 day and 7 days of stirring, and centrifuged at 5000 rpm for 10 min. The supernatant was used as a sample for antibacterial testing (the size of the inhibition zone was tested, and the size of the inhibition zone after 1 day and 7 days of stirring was named A1 and A7, respectively).

[0053] Thermal stability: The above complex and solvent (sterile aqueous solution of 5% ethanol by volume) were mixed at a weight ratio of 1:25 and mechanically stirred continuously at 45°C (80 rpm). Samples were taken after 1 day and 7 days of stirring, and centrifuged at 5000 rpm for 10 min. The supernatant was used as a sample for antibacterial testing (the size of the inhibition zone was tested, and the size of the inhibition zone after 1 day and 7 days of stirring was named B1 and B7, respectively).

[0054] The method for testing the size of the inhibition zone is as follows: Add 15 mL of molten nutrient agar medium to a sterile Petri dish. Take 100 μL of a 3.5 × 10⁻⁶ m³ / dL solution. 5 A CFU / mL suspension of Staphylococcus aureus (ATCC 6538) was placed in a Petri dish and spread evenly. A 7mm diameter filter paper was soaked in the sample for 40 minutes, then removed and drained. The soaked filter paper was then placed on the Petri dish and incubated at 37℃ with 5% CO2 for 24 hours. The size of the inhibition zone was then measured, with four replicates for each group, and the average value was taken.

[0055] The larger the inhibition zone obtained in the test, the higher the concentration of rosehip oil in the sample, which means that more antibacterial component rosehip oil is released from the microcapsules in the ethanol solution, and the worse the stability of the complex in the ethanol solution (prepared wine).

[0056] The specific test results for the size of the inhibition zone in the stability test are shown in Table 1 and... Figure 1 The specific test results for thermal stability are shown in Table 2. Based on the inhibition zone results, the increase in the diameter of the inhibition zone of each complex compared to complex 1 was calculated as α.

[0057] Table 1: Stability Tests

[0058] Table 2: Thermal Stability Test

[0059] Based on the test results in Table 1-2, it can be seen that the present invention uses a mixture of rose extract and oil carrier, whey protein isolate, and sodium caseinate in aqueous solution, homogenizes the mixture, adds sodium alginate and adjusts the pH, and further reacts it with transglutaminase and calcium chloride. Then pullulan is added to prepare a rose extract complex. The resulting complex has excellent resistance to ethanol solution, high stability, and can exist stably in low-alcohol formulated wines. It can further reduce the expiration time of the active ingredients of rose extract and improve the taste and aroma of formulated wines during storage.

[0060] A comparison of complexes 1 and 3 shows that when the adjusted pH does not fall within the range of 5-6 of this invention, the stability and thermal stability of the complex in ethanol solution decrease.

[0061] A comparison of complexes 1, 4, and 5 reveals that when sodium caseinate and whey protein isolate are used in combination, they mutually promote each other and synergistically enhance the stability of the complex in ethanol solutions or formulated wines. However, in the system of this invention, replacing the whey protein isolate with other emulsifiers results in a poorly performing complex; this can be seen from the comparison of complexes 1 and 7.

[0062] A comparison of complexes 1 and 6 shows that the stability of the complexes decreased significantly when only whey protein isolate and sodium caseinate were used without transglutaminase. The use of transglutaminase in the system of this invention can significantly improve the stability of the complexes.

[0063] A comparison of complexes 1, 8, and 9 shows that the use of sodium alginate and pullulan in this invention can significantly improve the stability of the complexes in ethanol solution.

[0064] Example 3 Prepare blended wines.

[0065] Prepared liquor 1: Measured in 1kg total volume: 0.10g rose extract complex 1, 15g lychee concentrate, 100g 40% vol vodka, 1g citric acid, 1g DL-malic acid, 0.4g sodium citrate, 0.1g cyclamate, 0.1g acesulfame potassium, 0.08g potassium sorbate, 1g coloring (freeze-dried spinach juice powder), add water to 1kg; The preparation method includes: adding vodka and water to a mixing container, adding the remaining raw materials, stirring at 200 rpm for 30 minutes, then sterilizing, bottling, and obtaining the prepared wine.

[0066] Prepared liquor 2: Measured in 1kg total volume: 0.12g rose extract complex 2, 18g lychee concentrate, 100g 40% vol vodka, 0.8g citric acid, 0.9g DL-malic acid, 0.45g sodium citrate, 0.12g cyclamate, 0.11g acesulfame potassium, 0.085g potassium sorbate, 1g coloring (freeze-dried spinach juice powder), add water to 1kg; The preparation method is the same as that for prepared wine 1.

[0067] The above-mentioned method for preparing lychee concentrate includes: taking Guiwei lychee pulp, adding 10 times its weight of water to make a pulp, adding 200u / g of pectinase to the pulp and stirring at 40℃ for 2 hours to inactivate the enzyme, centrifuging to collect the supernatant, filtering and concentrating under reduced pressure at 55℃ to 1.1 times the weight of the lychee pulp to obtain lychee concentrate.

[0068] The foregoing has shown and described the basic principles, main features, and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The embodiments and descriptions in the specification are merely illustrative of the principles of the invention. Various changes and modifications can be made to the invention without departing from its spirit and scope, and all such changes and modifications fall within the scope of the claimed invention.

Claims

1. A method for preparing a rose extract complex, characterized in that, Includes the following steps: (1) Rose extract was mixed with an oil carrier to obtain a mixture; whey protein isolate, sodium caseinate and water were mixed to obtain an aqueous phase; (2) Add the mixture to the aqueous phase for mixing, and then homogenize to obtain the colostrum; Sodium alginate solution was added to the colostrum, the pH was adjusted to 5-6, and the mixture was stirred to obtain the primary complex. (3) Add a solution containing transglutaminase and calcium chloride to the primary complex, heat and stir to obtain an enzyme cross-linked complex; (4) Add pullulan polysaccharide solution to the enzyme cross-linking complex, stir and mix to obtain the material, concentrate and dry to obtain the rose extract complex.

2. A rose extract complex prepared by the preparation method according to claim 1.

3. The use of the rose extract complex according to claim 2 in the preparation of food, health products or pharmaceuticals.

4. The application of the rose extract complex according to claim 2 in the preparation of formulated wine.

5. A formulated wine, characterized in that, The raw materials for preparation include the rose extract complex as described in claim 2.

6. A rose-lychee flavored blended wine, characterized in that, The raw materials include the rose extract complex as described in claim 2, lychee concentrate, base wine, and water.

7. A rose-lychee flavored blended wine according to claim 6, characterized in that, The ingredients also include at least one of citric acid, DL-malic acid, sodium citrate, cyclamate, acesulfame potassium, potassium sorbate, and pigments.

8. A rose-lychee flavored blended wine according to claim 6, characterized in that, The base spirits include vodka and / or spirits.

9. A rose-lychee flavored blended wine according to claim 6, characterized in that, The alcohol content of rose and lychee flavored blended wine is 3.5%-8% vol.

10. A method for preparing a rose-lychee flavored blended wine according to any one of claims 6-9, characterized in that, This includes the steps of mixing raw materials, sterilizing, and filling.

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