Functional healthy liqueur with functions of resisting fatigue and improving immunity and preparation method of functional healthy liqueur

Abstract

According to the functional healthy alcoholic drink with the fatigue resisting and immunity improving functions and the preparation method of the functional healthy alcoholic drink, deer blood, deer sinew, ginsenoside and the like serve as core raw materials, synergistic components such as cordyceps militaris, radix puerariae and maca-gamma-aminobutyric acid co-extracts and coenzyme Q10-perilla seed oil composite microcapsules are compounded, and the functional healthy alcoholic drink with the fatigue resisting and immunity improving functions is prepared. The wine is prepared through segmented extraction, nanometer embedding and nitrogen protection aging processes. The liqueur can significantly improve the retention rate of active ingredients such as ginsenoside and total polysaccharide, inhibit oxidative inactivation of fat-soluble ingredients, improve the dissolution rate and stability of effective ingredients, and reduce the precipitation rate; experimental data prove that the product has a synergistic effect in the aspects of fatigue resistance and immune regulation, is remarkable in effect and excellent in stability, and is suitable for developing modern functional drinks with definite and healthy effects.

Description

A functional health liqueur with anti-fatigue and immune-boosting properties and its preparation method. Technical Field

[0001] This invention relates to the field of functional health beverage technology, and in particular to a functional health liqueur with anti-fatigue and immune-enhancing properties and its preparation method. Background Technology

[0002] With the fast pace of modern life, increased work pressure, and irregular work and rest schedules, chronic fatigue syndrome and weakened immunity have become widespread health problems, seriously affecting people's quality of life and work efficiency. Against this backdrop, natural functional beverages that combine anti-fatigue and immunity-boosting effects have gained significant attention due to their alignment with consumers' health and wellness needs.

[0003] Liqueurs, as an important category of traditional functional beverages in my country, combine medicinal and edible ingredients with base wine to achieve the dissolution of nutrients and the exertion of their effects. Currently, liqueur products with anti-fatigue or immune-regulating effects exist on the market, but several technical shortcomings remain: First, their effects are singular and lack synergy. Existing products often focus on a single effect design or simply add a few ingredients in combination, failing to form a synergistic system for anti-fatigue and immunity enhancement. Second, the stability and bioavailability of core active ingredients are low. For fat-soluble active ingredients such as coenzyme Q10, existing products often add them directly, which are easily oxidized and degraded in the alcohol system and are difficult for the body to absorb efficiently. For water-soluble components such as lentinan, conventional extraction processes yield products with low activity and are prone to aggregation and precipitation during storage, affecting product quality and efficacy stability. Finally, the raw material compatibility and process design are unreasonable. Some products suffer from imbalances in raw material usage and poor component compatibility, leading to precipitation and stratification during storage. In addition, the extraction process often uses single reflux extraction, failing to address the specific characteristics of different raw materials, resulting in insufficient dissolution of active ingredients and further weakening product efficacy. Summary of the Invention

[0004] In view of this, the present invention proposes a functional health liqueur with anti-fatigue and immune-enhancing properties and its preparation method, thereby solving the above problems.

[0005] The technical solution of this invention is as follows: a functional health liqueur with anti-fatigue and immune-enhancing properties, comprising the following raw materials in parts by weight: 5-15 parts deer blood, 3-10 parts deer tendon, 0.5-3 parts ginsenosides, 2-8 parts male silkworm moth, 10-20 parts wolfberry, 10-30 parts yam, and 800-1000 parts base liquor, wherein the base liquor is a light-aroma baijiu with an alcohol concentration of 45-52% vol.

[0006] Preferably, the functional health liqueur comprises the following ingredients by weight: 10 parts deer blood, 8 parts deer tendon, 2 parts ginsenosides, 5 parts male silkworm moth, 15 parts wolfberry, 20 parts yam, and 1000 parts base liquor.

[0007] Preferably, the functional health liqueur also includes the following ingredients in parts by weight: 5-10 parts Cordyceps militaris, 5-15 parts Pueraria lobata, 1-3 parts Maca-γ-aminobutyric acid co-extractant, 2-8 parts Coenzyme Q10-Perilla seed oil complex microcapsules, and 1-5 parts Shiitake mushroom mycelium fermentation extract.

[0008] Preferably, the maca-γ-aminobutyric acid co-extract is prepared by the following method: maca slices or powder are mixed with γ-aminobutyric acid at a weight ratio of (10-20):1, and 8-12 times the total weight of the mixture is added to a 50-70% v / v ethanol aqueous solution. After reflux extraction for 2-4 hours at a pH of 4-6 and a temperature of 60-80°C, the mixture is concentrated and dried.

[0009] Preferably, the preparation steps of the coenzyme Q10-perilla seed oil composite microcapsules include: (1) oil phase preparation: take coenzyme Q10 and perilla seed oil in a weight ratio of 1:(3-6), stir at 50-60℃ for 15-20 min until coenzyme Q10 is completely dissolved, and stir at a speed of 80-120 r / min to obtain the oil phase;

[0010] (2) Preparation of aqueous phase: Sodium caseinate and sodium alginate are taken at a weight ratio of 1:(0.8-1.2), 10-15 times the weight of purified water is added, and the mixture is stirred and dissolved at 45-55℃ for 20-30 min. After cooling to room temperature, the mixture is passed through a 100-mesh sieve to obtain the aqueous phase.

[0011] (3) Emulsification: The oil phase is slowly added to the aqueous phase, with the oil phase accounting for 10-15% of the total mass of oil and water. First, it is emulsified by high-speed shearing at 10000-12000r / min for 10-15min, and then homogenized under high pressure at 20-30MPa 2-3 times to obtain nanoemulsion.

[0012] (4) Ion gelation: The nanoemulsion is dropped into a 0.1-0.2 mol / L calcium chloride solution at a rate of 5-8 mL / min. The volume of the calcium chloride solution is 3-5 times the volume of the nanoemulsion. During the dropping process, the mixture is stirred at 30-50 r / min. After the dropping is completed, the mixture is allowed to stand at room temperature for 30-60 min to solidify, and a microcapsule suspension is obtained.

[0013] (5) Post-processing: The microcapsule suspension is centrifuged (3000-4000 r / min, 10-15 min), the precipitate is collected, washed 2-3 times with purified water, and then freeze-dried at 40-50℃ and vacuum degree 0.08-0.09 MPa for 8-12 h. After pulverizing, it is passed through a 200-mesh sieve to obtain the composite microcapsules with an encapsulation rate ≥90% and a particle size of 100-500 nm.

[0014] Preferably, the extraction method of the shiitake mushroom mycelium fermentation extract is as follows: (1) Liquid fermentation culture: Shiitake mushroom spawn is inoculated into a liquid culture medium and cultured for 5-8 days under the conditions of 24-28℃ and pH 5.5-6.5 with shaking to obtain shiitake mushroom mycelium fermentation broth; (2) Mycelium collection and treatment: The fermentation broth obtained in step (1) is subjected to solid-liquid separation, mycelium is collected, and ultrasonic crushing or mechanical homogenization is performed to obtain mycelium homogenate; (3) Hot water extraction: 3-8 times the weight of purified water is added to the mycelium homogenate, and reflux extraction is performed 1-3 times under the conditions of 80-100℃ for 1-3 hours each time, and all extracts are combined; (4) Concentration and drying: The combined extract obtained in step (3) is concentrated under reduced pressure to obtain an extract, which is then dried to obtain the shiitake mushroom mycelium fermentation extract.

[0015] This invention also provides a method for preparing functional health liqueur, comprising the following steps: S1, pretreatment: washing, drying, and crushing deer tendon, male silkworm moth, wolfberry, yam, cordyceps militaris, and kudzu root respectively; S2, segmented extraction: S2-1, taking the pretreated deer tendon and male silkworm moth, adding 8-12 times their weight of purified water, adding 0.3-0.5% of the total mass of the raw materials of compound protease, enzymatically hydrolyzing at 50-55℃ for 2-3 hours, and after enzyme inactivation, 90-95%... Extract by reflux at ℃ for 1.5-2 hours, then filter to obtain animal raw material extract; S2-2, mix wolfberry, yam, cordyceps militaris, and kudzu root, add 10-15 times the weight of purified water, reflux at 85-90℃ twice, 1-1.5 hours each time, combine and filter to obtain water extract; add 70-80% v / v ethanol solution to the filter residue, solid-liquid ratio 1:12-18, and extract with ultrasound assistance at 40-60kHz for 40-60 minutes, then filter to obtain alcohol extract S 3. Extraction Treatment: Combine the animal raw material extract, water extract, and alcohol extract, add deer blood diluent, stir evenly, and concentrate under reduced pressure to obtain the concentrate; S4. Blending: Preheat the base wine to 20-25℃, first add ginsenosides, stir and dissolve for 10-15 minutes; then add the concentrate, maca-γ-aminobutyric acid co-extract, and shiitake mycelium fermentation extract in sequence, and continue stirring for 20-30 minutes; finally add coenzyme Q10-perilla seed oil complex. Microencapsulation: Reduce stirring speed to 30-50 r / min and stir for 15-20 min until homogeneous. Adjust alcohol content to the target value. S5. Aging: Transfer the blended liquid to a purple clay pot and age at 12-18℃ in the dark for 6-12 months. Stir once every 2 months for 10-15 min each time. During aging, purge with nitrogen to maintain a slight positive pressure (0.01-0.02 MPa) inside the pot. After aging, filter, sterilize, and bottle to obtain functional health liqueur.

[0016] Preferably, the raw material in step S1 is crushed to a particle size of 10-20 μm, and the complex protease in step S2-1 is a protease and lipase with a mass ratio of 1:0.3-0.8.

[0017] This invention provides the application of the above-mentioned liqueur in the preparation of functional beverages for relieving fatigue and enhancing the body's immunity.

[0018] Compared with existing technologies, the beneficial effects of this invention are as follows: This invention uses deer blood, deer tendon, and ginsenosides as core raw materials, combined with synergistic ingredients such as cordyceps militaris, kudzu root, maca-γ-aminobutyric acid co-extracts, and coenzyme Q10-perilla seed oil complex microcapsules, achieving a synergistic integration of traditional tonics and modern functional ingredients, resulting in significantly improved efficacy compared to single-herb formulas. Through segmented extraction, nano-encapsulation, and nitrogen-protected aging processes, the retention rate of active ingredients such as ginsenosides and total polysaccharides is effectively improved, while the oxidative inactivation of fat-soluble components is inhibited, reducing the precipitation rate to 0.7%, thus solving the technical bottleneck of easy degradation and poor stability of effective ingredients in traditional liqueurs. Experimental data confirms that the product has a synergistic effect in anti-fatigue and immune regulation, with more defined efficacy and superior stability compared to existing technologies, making it suitable for developing modern functional health liqueur products with clear health benefits, stable quality, and excellent taste. Detailed Implementation

[0019] To better understand the technical content of this invention, specific embodiments are provided below to further illustrate the invention.

[0020] Unless otherwise specified, the experimental methods used in the embodiments of this invention are all conventional methods.

[0021] Unless otherwise specified, all materials and reagents used in the embodiments of this invention are commercially available.

[0022] The shiitake mushroom strain originated from Shanghai Preservation Microbial Co., Ltd., with the Latin name Lentinulaedodes and the preservation number SHMCCD 83352.

[0023] Example 1 Preparation of Functional Health Liquor 1. Raw materials (parts by weight): 5 parts deer blood, 3 parts deer tendon, 0.5 parts ginsenosides, 2 parts male silkworm moth, 10 parts wolfberry, 10 parts yam, 5 parts cordyceps militaris, 5 parts kudzu root, 1 part maca-γ-aminobutyric acid co-extract, 2 parts coenzyme Q10-perilla seed oil complex microcapsules, 1 part shiitake mushroom mycelium fermentation extract, 800 parts base liquor.

[0024] 2. Component preparation: Preparation of maca-γ-aminobutyric acid co-extract: Maca slices or powder were mixed with γ-aminobutyric acid at a weight ratio of 15:1. 60% v / v ethanol aqueous solution was added at 10 times the total weight of the mixture. After reflux extraction for 3 hours at pH 5 and temperature of 70℃, the mixture was concentrated and dried to obtain the final product.

[0025] Preparation of Coenzyme Q10-Perilla Seed Oil Composite Microcapsules: (1) Preparation of oil phase: Coenzyme Q10 and perilla seed oil were taken at a weight ratio of 1:5, and stirred at 55℃ for 18 min until the coenzyme Q10 was completely dissolved. The stirring speed was 100 r / min to obtain the oil phase.

[0026] (2) Preparation of aqueous phase: Sodium caseinate and sodium alginate were taken at a weight ratio of 1:1, and 12 times the weight of purified water was added. The mixture was stirred and dissolved at 50°C for 25 min. After cooling to room temperature, it was passed through a 100-mesh sieve to obtain the aqueous phase.

[0027] (3) Emulsification: The oil phase is slowly added to the aqueous phase, with the oil phase accounting for 12% of the total mass of oil and water. The mixture is first emulsified by high-speed shearing at 12000r / min for 12min, and then homogenized under high pressure at 25MPa three times to obtain a nanoemulsion.

[0028] (4) Ion gelation: The nanoemulsion was dropped into a 0.1 mol / L calcium chloride solution at a rate of 7 mL / min. The volume of the calcium chloride solution was 4 times the volume of the nanoemulsion. The mixture was stirred at 40 r / min during the dropping process. After the dropping was completed, the mixture was allowed to stand at room temperature for 50 min to solidify, and the microcapsule suspension was obtained.

[0029] (5) Post-processing: The microcapsule suspension was centrifuged (3500 r / min, 12 min), the precipitate was collected, washed 3 times with purified water, and then freeze-dried at 45℃ and 0.08 MPa for 10 h. After pulverizing, it was passed through a 200-mesh sieve to obtain the composite microcapsules with an encapsulation rate ≥90% and a particle size of 300 nm.

[0030] Preparation of shiitake mushroom mycelium fermentation extract: (1) Liquid fermentation culture: Shiitake mushroom spawn was inoculated into liquid culture medium and cultured for 7 days at 26℃ and pH=6 to obtain shiitake mushroom mycelium fermentation broth; (2) Mycelium collection and treatment: The fermentation broth obtained in step (1) was subjected to solid-liquid separation, mycelium was collected, and ultrasonically crushed or mechanically homogenized to obtain mycelium homogenate; (3) Hot water extraction: Purified water with a weight of 5 times was added to the mycelium homogenate, and refluxed twice at 100℃ for 2 hours each time, and all extracts were combined; (4) Concentration and drying: The combined extract obtained in step (3) was concentrated under reduced pressure to obtain extract, dried, and the shiitake mushroom mycelium fermentation extract was obtained.

[0031] Example 2 Preparation of Functional Health Liquor 1. Raw materials (parts by weight): 15 parts deer blood, 10 parts deer tendon, 3 parts ginsenosides, 8 parts male silkworm moth, 20 parts wolfberry, 30 parts yam, 10 parts cordyceps militaris, 15 parts kudzu root, 3 parts maca-γ-aminobutyric acid co-extract, 8 parts coenzyme Q10-perilla seed oil complex microcapsules, 5 parts shiitake mushroom mycelium fermentation extract, 1000 parts base liquor.

[0032] 2. Component preparation: The preparation methods of maca-γ-aminobutyric acid co-extract, coenzyme Q10-perilla seed oil complex microcapsules and shiitake mushroom mycelium fermentation extract are the same as in Example 1.

[0033] Example 3 Preparation of Functional Health Liquor 1. Raw materials (parts by weight): 10 parts deer blood, 8 parts deer tendon, 2 parts ginsenosides, 5 parts male silkworm moth, 15 parts wolfberry, 20 parts yam, 8 parts cordyceps militaris, 10 parts kudzu root, 2 parts maca-γ-aminobutyric acid co-extract, 5 parts coenzyme Q10-perilla seed oil complex microcapsules, 3 parts shiitake mushroom mycelium fermentation extract, 1000 parts base liquor.

[0034] 2. Component preparation: The preparation methods of maca-γ-aminobutyric acid co-extract, coenzyme Q10-perilla seed oil complex microcapsules and shiitake mushroom mycelium fermentation extract are the same as in Example 1.

[0035] The liqueurs in Examples 1-3 above were prepared using the following method: S1, Pretreatment: Deer tendon, male silkworm moth, wolfberry, yam, cordyceps militaris, and kudzu root were washed, dried, and crushed to a particle size of 15 μm; S2, Segmented extraction: S2-1, Take the pretreated deer tendon and male silkworm moth, add 10 times the weight of purified water, add 0.4% of the total mass of the raw materials with a complex protease (a protease and lipase in a mass ratio of 1:0.5), enzymatically hydrolyze at 52℃ for 3 h, inactivate the enzyme, and then reflux extract at 93℃ for 2 h, and filter to obtain the animal raw material extract; S2-2, Take wolfberry, yam, cordyceps militaris, and kudzu root, mix them, add 12 times the weight of purified water, reflux extract at 90℃ twice, 1.5 h each time, combine and filter to obtain the aqueous extract; Add 75% v / v ethanol solution to the filter residue, with a solid-liquid ratio of 1:15, and extract with 50kHz ultrasound-assisted extraction for 50 min. n. Filter to obtain alcohol extract S3. Extract treatment: Combine animal raw material extract, water extract, and alcohol extract, add deer blood dilution, stir evenly, and concentrate under reduced pressure to obtain concentrated liquid; S4. Blending: Preheat base wine to 22℃, first add ginsenosides, stir to dissolve for 12min; then add concentrated liquid, maca-γ-aminobutyric acid co-extract, and shiitake mycelium fermentation extract in sequence, and continue stirring for 25min; finally add coenzyme Q10-perilla seed oil complex microcapsules, reduce stirring speed to 40r / min, stir for 15min until uniform, and adjust alcohol content to the target value; S5. Aging: Transfer the blended liquid to a purple clay pot, age at 15℃ in the dark for 8 months, stirring once every 2 months for 12min each time. During aging, nitrogen gas is introduced to maintain a slight positive pressure (0.01MPa) in the pot. After aging, filter, sterilize, and bottle to obtain functional health liqueur.

[0036] The difference between Comparative Example 1 and Example 3 is that the liqueur components did not include Cordyceps militaris, kudzu root, maca-γ-aminobutyric acid co-extract, shiitake mycelium extract, and coenzyme Q10-perilla seed oil complex microcapsules. Other components and preparation methods were the same as in Example 3.

[0037] The difference between Comparative Example 2 and Example 3 is that the maca-γ-aminobutyric acid co-extractant, shiitake mycelium extract, and coenzyme Q10-perilla seed oil complex microcapsules were not added. Other components and preparation methods were the same as in Example 3.

[0038] The difference between Comparative Example 3 and Example 3 is that the coenzyme Q10-perilla seed oil composite microcapsules were replaced with an equal amount of perilla seed oil. Other components and preparation methods were the same as in Example 3.

[0039] The difference between Comparative Example 4 and Example 3 is that the maca-γ-aminobutyric acid co-extract was not added. Other components and preparation methods are the same as in Example 3.

[0040] The difference between Comparative Example 5 and Example 3 is that the ordinary shiitake mushroom extract is used instead of the fermented shiitake mushroom mycelium extract. Other components and preparation methods are the same as in Example 3.

[0041] The difference between Comparative Example 6 and Example 3 is that the liqueur contains the following ingredients in parts by weight: 3 parts deer blood, 12 parts deer tendon, 3 parts ginsenosides, 10 parts male silkworm moth, 5 parts wolfberry, 35 parts yam, 3 parts cordyceps militaris, 20 parts kudzu root, 5 parts maca-γ-aminobutyric acid co-extract, 1 part coenzyme Q10-perilla seed oil complex microcapsule, 6 parts shiitake mushroom mycelium fermentation extract, and 1000 parts base liquor.

[0042] The other components and preparation methods are the same as in Example 3.

[0043] I. Effect Test 1. Experimental Animals and Grouping SPF-grade ICR mice (male, 20-22g) were selected and randomly divided into groups of 10 mice each after 3 days of acclimatization feeding. These groups were Example 1-3 and Comparative Example 1-6, respectively. A blank control group was also set up. All mice were given an equal volume of physiological saline by gavage.

[0044] Dosage: All samples were administered by gavage at a dose of 10 mL / kg·d for 30 consecutive days, with the duration of immune-related indicators extended to 45 days.

[0045] 2. Anti-fatigue efficacy test 2.1 Exhaustion swimming time of mice: 1 hour after the last gavage, the mice were placed in a 25℃ constant temperature water bath (water depth 30cm) with 5% of their body weight on their tails, and the time it took to sink into the water for 5 seconds without floating was recorded.

[0046] 2.2 Liver glycogen / muscle glycogen content: Mice were euthanized immediately after swimming to exhaustion, and their livers and gastrocnemius muscles were collected. Glycogen reserves were determined using the anthrone colorimetric method. The higher the glycogen content, the more abundant the energy supply and the stronger the anti-fatigue ability.

[0047] 2.3 Blood lactate clearance rate: Blood samples were collected from the orbital rim at 0 min and 60 min after swimming. The blood lactate content was determined by high performance liquid chromatography. The clearance rate was calculated as (0 min lactate value - 60 min lactate value) / 0 min lactate value × 100%.

[0048] 2.4 Test Results: Table 1:

[0049] Conclusion: Compared with the blank control group, Examples 1-3 of this invention significantly prolonged the exhaustive swimming time of mice, increased the reserves of liver and muscle glycogen after exercise, and greatly accelerated the clearance of blood lactate. This indicates that the product of this invention can effectively alleviate physical fatigue through a dual pathway of enhancing energy reserves and promoting the clearance of metabolic waste, demonstrating clear efficacy.

[0050] 3. Immunization efficacy test 3.1 Carbon clearance index (K value): 1 hour after the last gavage, Indian ink (diluted 10 times) was injected into the tail vein. Blood was collected from the orbital cavity at 2 min and 10 min, and the absorbance at OD680nm was measured. The K value was calculated as (lgOD2-lgOD10) / (10-2). The higher the K value, the stronger the phagocytic activity of macrophages.

[0051] 3.2 Spleen Index / Thymus Index: After euthanizing the mice, the spleen and thymus were removed, weighed, and the index was calculated as organ weight (mg) / mouse body weight (g). The higher the immune organ index, the stronger the immune function.

[0052] 3.3 Serum lysozyme activity: Serum lysozyme activity (U / mL) was measured by turbidimetric method to reflect the level of nonspecific immunity.

[0053] 3.4 Test Results Table 2:

[0054] Conclusion: Compared with the blank control group, the products of Examples 1-3 of this invention significantly increased the carbon clearance index (K value), spleen index, thymus index, and serum lysozyme activity in mice. These results indicate that the products of this invention can simultaneously enhance both non-specific and specific immunity, demonstrating a comprehensive and powerful immunomodulatory function.

[0055] Table 1-2 combined shows that, according to Comparative Example 1, the multi-functional synergistic system composed of Cordyceps militaris, kudzu root, maca-GABA co-extract, shiitake mushroom mycelium fermentation extract, and coenzyme Q10 microcapsules, together with basic raw materials such as deer blood and ginsenosides, forms the core of the anti-fatigue synergistic system, resulting in an immune synergistic effect.

[0056] The results of Comparative Examples 2-5 showed a significant decrease compared to Example 3, indicating that Cordyceps militaris, kudzu root, maca-GABA, coenzyme Q10 microcapsules, and shiitake mycelium extract in the formulation of this invention form an interdependent and synergistic organic whole, working together through different pathways such as energy metabolism, nerve regulation, immune activation, and antioxidation. The absence of any component, especially the simultaneous absence of multiple key components, will lead to a significant decrease in overall efficacy, failing to achieve the intended anti-fatigue and immunity-enhancing effects of this invention. 4. Product Stability Testing: 4.1 Determination of Active Ingredient Content: The contents of ginsenosides and γ-aminobutyric acid were determined by high performance liquid chromatography; the contents of total polysaccharides and total flavonoids (calculated as puerarin) were determined by ultraviolet spectrophotometry.

[0057] 4.2 Encapsulation rate and stability: The encapsulation rate of coenzyme Q10-perilla seed oil composite microcapsules was determined, and accelerated stability test was conducted (40℃, RH75%, 90 days) to calculate the retention rate of key active ingredients.

[0058] 4.3 Sedimentation rate: After the product is filled and left to stand for 6 months, the percentage of the volume of the sediment at the bottom is measured.

[0059] 4.4 Test Results: Table 3:

[0060] Conclusion: The retention rates of ginsenosides, γ-aminobutyric acid, total polysaccharides, and coenzyme Q10 in Examples 1-3 were all maintained at a high level, with Example 3 showing the best overall performance. This indicates that the present invention, through precise raw material formulation, segmented extraction process, and nitrogen protection measures during aging, can effectively inhibit the oxidative degradation of active ingredients and ensure the stability of product efficacy.

[0061] In contrast, Comparative Examples 1 and 2 lacked core synergistic components such as γ-aminobutyric acid co-extractant and coenzyme Q10-perilla seed oil complex microcapsules. Consequently, the retention rates of γ-aminobutyric acid and coenzyme Q10 were not effectively detected, and the retention rates of ginsenosides and total polysaccharides were lower than those of Example 3.

[0062] The coenzyme Q10 retention rate of Comparative Example 3 was only 62.5%, which fully demonstrates the stabilizing effect of the nano-encapsulation technology of the composite microcapsules of this invention on fat-soluble active ingredients. This prevents the fat-soluble ingredients from oxidizing and becoming inactive in the wine system, significantly improving their storage stability. The total polysaccharide retention rate of Comparative Example 5 was 89.5%, indicating that the highly active polysaccharides and small molecule peptides enriched by the fermentation process of this invention have superior anti-degradation capabilities and can improve the stability of polysaccharide components in the system. The results of Comparative Example 6 show that an imbalance in the raw material ratio can disrupt the compatibility between components, leading to a decrease in the stability of the active ingredients.

[0063] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A functional health liqueur with anti-fatigue and immune-boosting properties, characterized in that, The ingredients include the following parts by weight: 5-15 parts deer blood, 3-10 parts deer tendon, 0.5-3 parts ginsenosides, 2-8 parts male silkworm moth, 10-20 parts wolfberry, 10-30 parts yam, and 800-1000 parts base liquor.

2. The functional health liqueur with anti-fatigue and immunity-enhancing properties as described in claim 1, characterized in that, The ingredients include the following parts by weight: 10 parts deer blood, 8 parts deer tendon, 2 parts ginsenosides, 5 parts male silkworm moth, 15 parts wolfberry, 20 parts yam, and 1000 parts base liquor.

3. The functional health liqueur with anti-fatigue and immune-enhancing properties as described in claim 1 or 2, characterized in that, It also includes the following ingredients by weight: 5-10 parts Cordyceps militaris, 5-15 parts Pueraria lobata, 1-3 parts Maca-γ-aminobutyric acid co-extract, 2-8 parts Coenzyme Q10-Perilla seed oil complex microcapsules, and 1-5 parts Shiitake mushroom mycelium fermentation extract.

4. The functional health liqueur with anti-fatigue and immunity-enhancing properties as described in claim 3, characterized in that, The maca-γ-aminobutyric acid co-extract is prepared by the following method: maca slices or powder are mixed with γ-aminobutyric acid at a weight ratio of (10-20):1, and 8-12 times the total weight of the mixture is added to a 50-70% v / v ethanol aqueous solution. After reflux extraction for 2-4 hours at a pH of 4-6 and a temperature of 60-80℃, the mixture is concentrated and dried.

5. The functional health liqueur with anti-fatigue and immunity-enhancing properties as described in claim 3, characterized in that, The preparation steps of the coenzyme Q10-perilla seed oil composite microcapsules include: (1) oil phase preparation: coenzyme Q10 is dissolved in perilla seed oil to obtain an oil phase; (2) aqueous phase preparation: wall material is dissolved in water to obtain an aqueous phase, wherein the wall material contains caseinate and alginate; (3) emulsification: the oil phase and the aqueous phase are mixed and subjected to high-speed shearing and high-pressure homogenization to form an emulsion; (4) ion gelation: the emulsion is added dropwise to a solution containing calcium ions and allowed to stand and solidify to form a microcapsule suspension; (5) post-treatment: the microcapsule suspension is subjected to solid-liquid separation, washing and drying to obtain the composite microcapsules in powder form.

6. The functional health liqueur with anti-fatigue and immunity-enhancing properties as described in claim 5, characterized in that, In step (1), the weight ratio of coenzyme Q10 to perilla seed oil is 1:(3-6); in step (2), the wall material is a mixture of sodium caseinate and sodium alginate, and the weight ratio of sodium caseinate to sodium alginate is 1:(0.8-1.2); in step (3), the oil phase accounts for 10-15% of the total mass of oil and water, the high-speed shearing speed is 10000-12000 r / min, the shearing emulsification is 10-15 min, the high-pressure homogenization pressure is 20-30 MPa, and the homogenization is performed 1-3 times; in step (4), the solution containing calcium ions is a calcium chloride solution with a concentration of 0.1-0.2 mol / L, and the volume of the calcium chloride solution is 3-5 times the volume of the nanoemulsion.

7. The functional health liqueur with anti-fatigue and immunity-enhancing properties as described in claim 3, characterized in that, The extraction method of the fermented extract of shiitake mushroom mycelium is as follows: (1) Liquid fermentation culture: Shiitake mushroom spawn is inoculated into liquid culture medium and cultured for 5-8 days at 24-28℃ and pH 5.5-6.5 to obtain shiitake mushroom mycelium fermentation broth; (2) Mycelium collection and treatment: The fermentation broth obtained in step (1) is subjected to solid-liquid separation, mycelium is collected, and ultrasonically crushed or mechanically homogenized to obtain mycelium homogenate; (3) Hot water extraction: 3-8 times the weight of purified water is added to the mycelium homogenate, and refluxed at 80-100℃ for 1-3 times, each time for 1-3 hours, and all extracts are combined; (4) Concentration and drying: The combined extract obtained in step (3) is concentrated under reduced pressure to obtain extract, dried, and the fermented extract of shiitake mushroom mycelium is obtained.

8. The method for preparing the functional health liqueur with anti-fatigue and immune-enhancing effects as described in any one of claims 1-7, characterized in that, Includes the following steps: S1. Pretreatment: Wash, dry, and crush the deer tendon, male silkworm moth, wolfberry, yam, cordyceps militaris, and kudzu root respectively; S2. Segmented extraction: S2-1. Take the pretreated deer tendon and male silkworm moth, add 8-12 times their weight of purified water, add 0.3-0.5% of the total mass of the raw materials with compound protease, enzymatically hydrolyze at 50-55℃ for 2-3 hours, after enzyme inactivation, reflux extraction at 90-95℃ for 1.5-2 hours, and filter to obtain the animal raw material extract; S2-2. Take wolfberry, yam, cordyceps militaris, and cordyceps militaris... Mix the herb and kudzu root, add 10-15 times the weight of purified water, and reflux at 85-90℃ twice for 1-1.5 hours each time. Combine and filter to obtain the water extract. Add 70-80% v / v ethanol solution to the filter residue, with a solid-liquid ratio of 1:12-18, and extract with ultrasonic assistance at 40-60kHz for 40-60 minutes. Filter to obtain the alcohol extract. S3. Extract treatment: Combine the animal raw material extract, water extract, and alcohol extract, add deer blood diluent, stir evenly, and concentrate under reduced pressure to obtain the concentrate. S4. Blending: Preheat the base liquor to 20-25℃, first add ginsenosides and stir to dissolve for 10-15 minutes; then add the concentrate, maca-γ-aminobutyric acid co-extract, and shiitake mushroom mycelium fermentation extract in sequence, and continue stirring for 20-30 minutes; finally add coenzyme Q10-perilla seed oil complex microcapsules, reduce the stirring speed to 30-50 r / min, stir for 15-20 minutes until uniform, and adjust the alcohol content to the target value; S5. Aging: Transfer the blended liquid to a purple clay pot and age at 12-18℃ in the dark for 6-12 months, stirring once every 2 months for 10-15 minutes each time. After aging, filter, sterilize, and bottle to obtain functional health liqueur.

9. The preparation method according to claim 8, characterized in that, The raw materials in step S1 are crushed to a particle size of 10-20 μm, and the complex protease in step S2-1 is a protease and lipase with a mass ratio of 1:0.3-0.

8.

10. The application of the liqueur prepared by the method of claim 9 or the liqueur as described in any one of claims 1-8 in the preparation of functional beverages that relieve fatigue and enhance the body's immunity.

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