Ginseng antler wine and preparation method thereof

Abstract

The invention discloses ginseng and antler wine and a preparation method thereof, and relates to the technical field of alcoholic drinks, the ginseng and antler wine is prepared from the following raw materials by mass: 50-80 parts of deionized water, 20-40 parts of glutinous rice, 0.5-2 parts of distiller's yeast, 1-5 parts of ginseng, 1-3 parts of tricholoma matsutake, 2-6 parts of Radix Astragali, 1-4 parts of Cistanche deserticola, 3-8 parts of wolfberry, 2-5 parts of Chinese yam, 2-6 parts of mulberry, 1-3 parts of Radix Puerariae, 2-4 parts of Polygonatum sibiricum, and 2-4 parts of Poria cocos. 5-15 parts of rock candy, 2-6 parts of fructo-oligosaccharide, 1-3 parts of inulin, 2-5 parts of honey and 1-3 parts of a red date extract. The preparation method has the advantages that a composite formula containing fructo-oligosaccharide, inulin, honey and red date extract is added, and enzymolysis and three-stage ultrasonic extraction technologies are combined for preparation, so that compared with the prior art, the extraction efficiency of effective components and the product stability are remarkably improved, the traditional nourishing function is reserved, and meanwhile, the health-care effect is achieved. The intestinal regulation and daily drinking suitability are enhanced, and the beverage has a wide application prospect in the field of health-care foods.

Description

Technical Field

[0001] This invention relates to the field of alcoholic beverage technology, and in particular to a ginseng and deer antler wine and its preparation method. Background Technology

[0002] Ginseng and antler wine is a traditional health wine made by using baijiu or brewed wine as a base, and extracting or co-fermenting precious Chinese medicinal herbs such as ginseng and matsutake mushrooms. As an important carrier of the Chinese medicine and food homology culture, it has long been used to nourish and strengthen the body and occupies a stable share in the health consumption market. With the rise of the big health industry and the upgrading of consumers' demand for natural and functional beverages, the market has put forward higher requirements for the reliability of the efficacy, the palatability of the taste, and the scientific nature of the process of ginseng and antler wine.

[0003] Traditional ginseng and deer antler wines generally employ a static soaking process, where medicinal herbs are directly immersed in high-alcohol base liquor for extended periods. While this process is simple, it relies on the passive diffusion of alcohol-soluble components, resulting in low extraction efficiency of water-soluble or macromolecular active substances such as ginsenosides and polysaccharides, leading to raw material waste. Furthermore, the soaking process is greatly affected by fluctuations in temperature and time, resulting in inconsistent content of effective ingredients between batches and making standardized production difficult. In pursuit of short-term effects, some health wines add large amounts of chemical components and additives, not only losing their natural properties but also potentially posing health risks. In addition, some health wines have poor taste, making them unacceptable to consumers and limiting the further development of the health wine market.

[0004] Therefore, it is necessary to design a ginseng and deer antler wine and its preparation method. Summary of the Invention

[0005] To address the shortcomings of existing technologies, this invention provides a ginseng and deer antler wine and its preparation method, thus solving the problems mentioned in the background section.

[0006] To achieve the above objectives, the present invention adopts the following technical solution: A ginseng and deer antler wine is made from the following ingredients in parts by weight: 50-80 parts deionized water, 20-40 parts glutinous rice, 0.5-2 parts yeast, 1-5 parts ginseng, 1-3 parts matsutake mushroom, 2-6 parts astragalus, 1-4 parts cistanche, 3-8 parts wolfberry, 2-5 parts yam, 2-6 parts mulberry, 1-3 parts kudzu root, 2-4 parts polygonatum, 2-4 parts poria cocos, 5-15 parts rock sugar, 2-6 parts fructooligosaccharides, 1-3 parts inulin, 2-5 parts honey, 1-3 parts jujube extract; By adding fructooligosaccharides and inulin, the product's functions of regulating intestinal flora and improving absorption are significantly enhanced. The introduction of jujube extract and honey, while retaining traditional tonic effects, greatly optimizes the color, flavor, and taste of the wine. The addition of these substances together expands the health dimension of the product, making it not only nourishing but also possessing the intestinal health and daily drinking suitability that modern consumers care about.

[0007] Furthermore, the ginseng is artificially cultivated 3-4 year old fresh or dried ginseng, the fructooligosaccharide is chicory-derived fructooligosaccharide, and the jujube extract is a water extract of jujube.

[0008] A method for preparing the above-mentioned ginseng and deer antler wine, characterized by comprising the following steps: Step S1: Soak glutinous rice in deionized water, steam until cooked, and cool to 30-35℃; Step S2: Slice ginseng, matsutake mushroom, astragalus, cistanche, wolfberry, yam, mulberry, kudzu root, polygonatum, and poria cocos, add them to deionized water, add cellulase and pectinase, heat to 45-50℃, and enzymatically hydrolyze for 40-60 minutes. After enzymatic hydrolysis, obtain the hydrolysate. Heat to 45-50℃, power 200-300W, and ultrasonically extract for 40-60 minutes. Heat to 60-65℃, power 200-300W, and ultrasonically extract for 80-100 minutes. Heat to 85-90℃, power 200-300W, and ultrasonically extract for 50-70 minutes to obtain a mixed extract. Step S3: Add the mixed extract, yeast, fructooligosaccharides and inulin to the glutinous rice, heat to 25-35℃, ferment for 7-10 days, after fermentation is complete, distill and collect the distillate; Step S4: Add rock sugar, honey and jujube extract to the distillate, cool to 15-20℃, age for 3-6 months, filter, bottle, sterilize, and obtain ginseng and deer antler wine; This method, through the combination of enzymatic hydrolysis and three-stage ultrasonic extraction technology, significantly improves the dissolution rate and extraction efficiency of active ingredients such as saponins and polysaccharides in medicinal materials. The addition of oligofructose and inulin before fermentation can effectively promote beneficial metabolism. The stepwise temperature control of the three-stage ultrasonic extraction technology, combined with subsequent low-temperature aging, fully preserves heat-sensitive components while making the wine mellow and harmonious in flavor and stable in color, achieving a unity of high efficiency, stability and flavor.

[0009] Furthermore, in step S2, the mass ratio of ginseng, matsutake mushroom, astragalus, cistanche, wolfberry, yam, mulberry, kudzu root, polygonatum, poria, cellulase, pectinase to deionized water is 1:1-2:2-3:1-2:3-4:2-3:3-4:1-2:2-3:2-3:0.01-0.02:0.008-0.01:300-400.

[0010] Furthermore, the mass ratio of the mixed extract, yeast, fructooligosaccharides, inulin and glutinous rice in step S3 is 1:0.01-0.03:0.03-0.06:0.02-0.04:0.3-0.5.

[0011] Furthermore, the mass ratio of rock sugar, honey, jujube extract and distillate in step S4 is 1:0.2-0.4:0.2-0.3:8-12.

[0012] Compared with existing technologies, the advantages of this invention are as follows: This invention provides a ginseng and deer antler wine and its preparation method. The invention is prepared by adding a compound formula containing fructooligosaccharides, inulin, honey and jujube extract, and combining enzymatic hydrolysis and three-stage ultrasonic extraction technology. Compared with the prior art, it significantly improves the extraction efficiency of effective ingredients and product stability. While retaining the traditional tonic function, it enhances intestinal regulation and daily drinking suitability, and has broad application prospects in the field of health food. Attached Figure Description

[0013] Figure 1 This is a graph showing the determination results of methanol and fusel oil in a ginseng and deer antler wine proposed in this invention; Figure 2 This is a comprehensive sensory evaluation score chart for a ginseng and deer antler wine proposed in this invention. Detailed Implementation

[0014] Reference Figures 1-2 To make the objectives, technical solutions and advantages of the present invention clearer, the present invention will be further described in detail below with reference to specific embodiments.

[0015] Example 1: Preparation of Ginseng and Deer Antler Wine S1: Soak 10kg of glutinous rice in enough deionized water, steam until cooked, and cool to 30℃; S2: Slice 10kg of ginseng, 10kg of matsutake mushrooms, 30kg of astragalus, 10kg of cistanche, 40kg of wolfberry, 20kg of yam, 40kg of mulberry, 10kg of kudzu root, 30kg of polygonatum, and 20kg of poria cocos. Add them to 4t of deionized water, add 100g of cellulase and 100g of pectinase, heat to 45℃, and enzymatically hydrolyze for 60min. After enzymatic hydrolysis, the hydrolysate is obtained. Heat to 50℃, power 200W, and ultrasonically extract for 40min. Heat to 65℃, power 200W, and ultrasonically extract for 100min. Heat to 85℃, power 300W, and ultrasonically extract for 50min to obtain a mixed extract. S3: Add 10kg of mixed extract, 100g of yeast, 600g of fructooligosaccharides and 200g of inulin to 5000g of glutinous rice, heat to 25℃, ferment for 10 days, fermentation is complete, distill and collect the distillate. S4: Add 1kg of rock sugar, 200g of honey and 400g of jujube extract to 8kg of distillate, cool to 20℃, age for 3 months, filter, bottle, sterilize, and obtain ginseng and deer antler wine.

[0016] Example 2: Preparation of Ginseng and Deer Antler Wine S1: Soak 10kg of glutinous rice in enough deionized water, steam until cooked, and cool to 32℃; S2: Slice 10kg of ginseng, 15kg of matsutake mushrooms, 25kg of astragalus, 15kg of cistanche, 35kg of wolfberry, 25kg of yam, 35kg of mulberry, 15kg of kudzu root, 25kg of polygonatum, and 25kg of poria cocos. Add them to 3.5t of deionized water, add 150g of cellulase and 90g of pectinase, heat to 45℃, and enzymatically hydrolyze for 50min. After enzymatic hydrolysis, the hydrolysate is obtained. Heat to 48℃, power 250W, and ultrasonically extract for 50min. Heat to 63℃, power 250W, and ultrasonically extract for 90min. Heat to 87℃, power 250W, and ultrasonically extract for 60min to obtain a mixed extract. S3: Add 10kg of mixed extract, 200g of yeast, 450g of fructooligosaccharides and 300g of inulin to 4000g of glutinous rice, heat to 30℃, ferment for 9 days, fermentation is complete, distill and collect the distillate. S4: Add 1kg of rock sugar, 300g of honey and 300g of jujube extract to 10kg of distillate, cool to 17℃, age for 5 months, filter, bottle, sterilize, and obtain ginseng and deer antler wine.

[0017] Example 3: Preparation of Ginseng and Deer Antler Wine S1: Soak 10kg of glutinous rice in enough deionized water, steam until cooked, and cool to 35℃; S2: Slice 10kg of ginseng, 20kg of matsutake mushrooms, 20kg of astragalus, 20kg of cistanche, 30kg of wolfberry, 30kg of yam, 30kg of mulberry, 20kg of kudzu root, 20kg of polygonatum, and 30kg of poria cocos, add them to 3t of deionized water, add 200g of cellulase and 80g of pectinase, heat to 50℃, enzymatically hydrolyze for 40min, after which the enzymatic hydrolysate is obtained, ultrasonically extract for 40min at 300W, heat to 65℃ at 200W, ultrasonically extract for 100min, heat to 85℃ at 300W, ultrasonically extract for 50min, and obtain a mixed extract; S3: Add 10kg of mixed extract, 300g of yeast, 300g of fructooligosaccharides and 400g of inulin to 3000g of glutinous rice, heat to 35℃, ferment for 7 days, fermentation is complete, distill and collect the distillate. S4: Add 1kg of rock sugar, 400g of honey and 200g of jujube extract to 12kg of distillate, cool to 15℃, age for 6 months, filter, bottle, sterilize, and obtain ginseng and deer antler wine.

[0018] Comparative Example 1: Compared with Example 1, this comparative example replaces the three-segment ultrasonic extraction in step S2 with single-segment ultrasonic extraction. All other steps and parameters are the same, and will not be repeated here. The final product is ginseng and deer antler wine.

[0019] Comparative Example 2: Compared with Example 1, this comparative example did not add cellulase and pectinase for enzymatic hydrolysis in step S2. All other steps and parameters were the same, and will not be repeated here. The final product was ginseng and deer antler wine.

[0020] Comparative Example 3: Compared with Example 1, this comparative example did not add jujube extract in step S4, but the remaining steps and parameters were the same. This comparative example will not be repeated here. The final product is ginseng and deer antler wine.

[0021] Performance testing Methanol and fusel oil determination 1. Use a gas chromatograph according to the GB 5009.266-2016 testing standard; 2. Weigh 10 mL of wine sample, add 5 mL of tert-amyl alcohol, and dilute to 25 mL with ultrapure water; 3. Heat to 200℃ and hold for 10 minutes. Use the internal standard method to qualitatively analyze the content of methanol, isobutanol, and isoamyl alcohol based on the retention time and quantitatively analyze the content based on the peak area ratio.

[0022] Table 1. Methanol and fusel oil content (unit: mg / L)

[0023] Sensory evaluation: 1. Six trained tasters were selected in accordance with the GB / T 33405-2016 testing standard; 2. The wine samples were tasted in a quiet, undisturbed, and evenly lit professional sensory evaluation room. A scoring method was used to rate the appearance, aroma, taste, and overall acceptability. The highest and lowest scores were removed, and the average score was taken. (Appearance is worth 20 points, aroma is worth 30 points, taste is worth 40 points, and overall acceptability is worth 10 points.) Table 2 Sensory Evaluation Overall Score

[0024] Data Analysis: As can be seen from Tables 1-2, the ginseng and deer antler wine prepared by this invention exhibits excellent performance in terms of safety and sensory quality. Its methanol and fusel oil content meets national standards, and the wine is clear, has a harmonious aroma, and a mellow taste.

[0025] In contrast, Comparative Example 1, which replaced the three-stage gradient ultrasonic extraction with single-stage extraction, resulted in uneven extraction of active ingredients and insufficient release of flavor substances. Its methanol content was slightly higher, and the sensory evaluation showed a single aroma, thin taste, and poor harmony. This was because single-stage extraction could not grade the dissolution of components with different polarities and thermal stability. The low-temperature stage failed to fully extract volatile aroma substances, while the medium- and high-temperature stages may have destroyed some heat-sensitive active ingredients, resulting in a single flavor profile and insufficient integration of medicinal and alcoholic aromas.

[0026] In contrast, Comparative Example 2, due to the lack of enzymatic hydrolysis with cellulase and pectinase before extraction, failed to effectively break down the plant cell walls, resulting in a low dissolution rate of components. Its methanol and fusel oil content were the highest among all groups, and the wine was slightly cloudy, with insufficient aroma release and a rough taste. This was because the lack of enzymatic pretreatment made it difficult to fully release large molecules such as polysaccharides and saponins encased in the cell walls of the medicinal materials. This not only reduced the yield of effective components but may also lead to insufficient utilization of substrates during fermentation, affecting the formation of flavor compounds and the clarity of the wine.

[0027] In contrast, Comparative Example 3, which did not add jujube extract during the aging process, resulted in a paler color and a decrease in sweetness and flavor integration. This is because jujube extract is rich in polysaccharides and cyclic adenosine monophosphate, which not only give the wine a natural bright red color and sweet flavor, but also create a synergistic flavor and taste harmony with the active ingredients in the herbal extract. Its absence weakened the wine's visual appeal, taste, and overall harmony.

[0028] 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 ginseng and deer antler wine, characterized in that, Made from the following parts by weight of raw materials: 50-80 parts deionized water, 20-40 parts glutinous rice, 0.5-2 parts yeast, 1-5 parts ginseng, 1-3 parts matsutake mushroom, 2-6 parts astragalus, 1-4 parts cistanche, 3-8 parts wolfberry, 2-5 parts yam, 2-6 parts mulberry, 1-3 parts kudzu root, 2-4 parts polygonatum, 2-4 parts poria cocos, 5-15 parts rock sugar, 2-6 parts fructooligosaccharides, 1-3 parts inulin, 2-5 parts honey, 1-3 parts jujube extract.

2. The ginseng and deer antler wine according to claim 1, characterized in that, The ginseng is artificially cultivated 3-4 year old fresh or dried ginseng, the fructooligosaccharide is chicory-derived fructooligosaccharide, and the jujube extract is a water extract of jujube.

3. A method for preparing ginseng and deer antler wine as described in any one of claims 1-2, characterized in that, Includes the following steps: Step S1: Soak glutinous rice in deionized water, steam until cooked, and cool to 30-35℃; Step S2: Add the sliced ​​ginseng, matsutake mushroom, astragalus, cistanche, wolfberry, yam, mulberry, kudzu root, polygonatum and poria to deionized water for enzymatic pretreatment. After the pretreatment is completed, the enzymatic hydrolysate is obtained. A three-stage gradient extraction process is used to obtain a mixed extract. Step S3: Add the mixed extract, yeast, fructooligosaccharides and inulin to the glutinous rice, heat to 25-35℃, ferment for 7-10 days, after fermentation is complete, distill and collect the distillate; Step S4: Add rock sugar, honey and jujube extract to the distillate, cool to 15-20℃, age for 3-6 months, filter, bottle, sterilize, and obtain ginseng and deer antler wine.

4. The method for preparing ginseng and deer antler wine according to claim 3, characterized in that, The enzymatic pretreatment in step S2 is as follows: cellulase and pectinase are added to deionized water containing ginseng, matsutake mushroom, astragalus, cistanche, wolfberry, yam, mulberry, kudzu root, polygonatum and poria, and the temperature is raised to 45-50℃ for enzymatic hydrolysis for 40-60 minutes.

5. The method for preparing ginseng and deer antler wine according to claim 3, characterized in that, The three-stage gradient extraction process described in step S2 is as follows: Step A1: Heat to 45-50℃, power 200-300W, and ultrasonically extract for 40-60 minutes; Step A2: Heat to 60-65℃, power 200-300W, and ultrasonically extract for 80-100 minutes; Step A3: Heat to 85-90℃, power 200-300W, and ultrasonically extract for 50-70 minutes.

6. The method for preparing ginseng and deer antler wine according to claim 3, characterized in that, The mass ratio of ginseng, matsutake mushroom, astragalus, cistanche, wolfberry, yam, mulberry, kudzu root, polygonatum, poria cocos and deionized water in step S2 is 1:1-2:2-3:1-2:3-4:2-3:3-4:1-2:2-3:2-3:300-400.

7. The method for preparing a ginseng and deer antler wine according to claim 3, characterized in that, The mass ratio of the mixed extract, yeast, fructooligosaccharides, inulin and glutinous rice in step S3 is 1:0.01-0.03:0.03-0.06:0.02-0.04:0.3-0.

5.

8. The method for preparing ginseng and deer antler wine according to claim 3, characterized in that, The mass ratio of rock sugar, honey, jujube extract and distillate in step S4 is 1:0.2-0.4:0.2-0.3:8-12.

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