Preparation method of sparkling wine based on solid alcohol as active ingredient of radix ophiopogonis

Abstract

The invention relates to the technical field of sparkling wine, and particularly discloses a sparkling wine preparation method based on radix ophiopogonis active ingredient solid alcohol, which comprises the steps of radix ophiopogonis active ingredient extraction, solid alcohol preparation, sparkling wine compound blending, sterilization and packaging. By matching with centrifugal filtration, rotary evaporation concentration and freeze drying processes, the extraction efficiency and purity of active ingredients such as saponin and polysaccharide in the radix ophiopogonis are remarkably improved, the problem of insufficient release of the active ingredients caused by traditional normal-temperature soaking is avoided, and the solid alcohol matrix can be used for flexibly regulating sweetness, acidity and flavor auxiliary materials; the dwarf lilyturf tuber sparkling wine has the advantages that the strong taste of the traditional highly-soaked wine is obviously improved, the dwarf lilyturf tuber sparkling wine is more in line with the preference of modern consumers on light-alcohol and easy-to-drink drinks, has the natural health-care property of dwarf lilyturf tuber and the relaxed and pleasant feeling of sparkling wine, meets the consumption requirements of the current market on low-alcohol and functional drinks, and expands the application scene of the traditional medicinal and edible materials.

Description

A method for preparing sparkling wine based on solid alcohol derived from Ophiopogon japonicus active ingredients Technical Field

[0001] This invention belongs to the field of sparkling wine technology, specifically relating to a method for preparing sparkling wine based on solid alcohol derived from the active ingredient of Ophiopogon japonicus. Background Technology

[0002] As a traditional medicinal and edible ingredient, Ophiopogon japonicus contains saponins, polysaccharides, and other active ingredients with significant nutritional and health benefits, attracting considerable attention for its application in the food and beverage industry. One common application is the preparation of infused liquor using Ophiopogon japonicus. Traditional Ophiopogon japonicus infusion processes often use liquid baijiu (Chinese white liquor) as the base, particularly favoring light-aroma baijiu around 52 degrees. This type of baijiu, due to its low acidity and low ester content, is considered more conducive to the extraction of active ingredients from Ophiopogon japonicus. A typical process involves sealing and soaking Ophiopogon japonicus, rock sugar, and pure grain baijiu in a specific ratio for 15–30 days, utilizing the solvent effect of the baijiu to dissolve the active ingredients.

[0003] However, the traditional process of infusing Ophiopogon japonicus into liquor has many limitations: First, the product form is singular, always using high-proof liquid liquor as the carrier, resulting in a high alcohol content that fails to meet modern consumers' demand for lower-alcohol and more diverse beverages; second, the extraction and retention efficiency of active ingredients is limited, as relying solely on room-temperature sealed infusion makes it difficult for some active ingredients in Ophiopogon japonicus to be fully released, and the stability of active ingredients in a liquid environment is easily affected by storage conditions; third, the flavor coordination is insufficient, as the strong taste of liquor does not blend well with the unique flavor of Ophiopogon japonicus, making it unacceptable to some consumers; fourth, the application scenarios are limited, as the drinking scenarios for high-proof liquid liquor are relatively limited and cannot be adapted to the consumption scenarios of currently popular beverages such as sparkling wine.

[0004] Meanwhile, traditional processes do not involve the high-purity extraction of active ingredients from Ophiopogon japonicus and the preparation of solid alcohol carriers, nor do they explore the synergistic fusion technology between low-alcohol sparkling wine and active ingredients from Ophiopogon japonicus. Therefore, they cannot simultaneously solve the dual problems of traditional Ophiopogon japonicus wine having a high alcohol content and a monotonous flavor, as well as the insufficient functionality of sparkling wine. Summary of the Invention

[0005] The purpose of this invention is to provide a method for preparing sparkling wine based on solid alcohol derived from the active ingredient of Ophiopogon japonicus, in order to solve the problems mentioned in the background art.

[0006] To achieve the above objectives, the present invention provides the following technical solution:

[0007] A method for preparing sparkling wine based on solid alcohol derived from the active ingredient of Ophiopogon japonicus includes the following steps:

[0008] This includes the extraction of active ingredients from Ophiopogon japonicus, preparation of solid-state alcohol, blending of sparkling wine, and sterilization and packaging steps:

[0009] S1. Extraction of active ingredients from Ophiopogon japonicus:

[0010] The dried Ophiopogon japonicus tubers were crushed and passed through a 60-mesh sieve. An ethanol-water composite solvent with an ethanol concentration of 50% to 70% was used to mix the materials at a ratio of 1:10 to 1:15. The mixture was then subjected to ultrasonic-assisted extraction at 60℃ to 70℃ and an ultrasonic power of 200 to 300W for 2 to 3 hours. The extract was then centrifuged, filtered, and concentrated by rotary evaporation to a paste-like consistency. Finally, the extract was freeze-dried to obtain Ophiopogon japonicus extract powder.

[0011] S2. Solid alcohol preparation:

[0012] By weight percentage, mix 30%–40% of 40% vol–50% edible alcohol, 5%–10% of Ophiopogon japonicus extract powder, 2%–5% of gelling agent, 3%–8% of humectant, flavoring agent, and the remainder purified water; first, mix the gelling agent with some water and heat to 80°C, stirring until completely dissolved to form a gel liquid; then add the Ophiopogon japonicus extract, edible alcohol, humectant, and flavoring agent to the remaining water and mix evenly, then combine with the gel liquid, maintaining 60°C–70°C and stirring continuously for 20 minutes; pour into a mold and cool to room temperature, then refrigerate to solidify for 4–6 hours to form a solid alcohol block;

[0013] S3, Sparkling Wine Blend:

[0014] Natural sparkling wine with an alcohol content of 4%–8% vol, a pH value of 3.0–4.0, and a sugar content of ≤5% is selected as the base wine. Solid alcohol is cut into small pieces of 5–10g each and added to a sterilized container at a solid alcohol to sparkling wine mass ratio of 1:15–1:20. Sparkling wine is slowly poured in at a low temperature of 4℃–10℃, gently stirred, and allowed to stand for 12–24 hours. Residual colloids are removed by filtration, and the product is then refilled and filled with food-grade carbon dioxide.

[0015] S4. Sterilization and Packaging:

[0016] The final product is obtained by aseptic filling after pasteurization at 70℃~75℃ for 15~20 seconds.

[0017] Preferably, the gelling agent is sodium alginate or carrageenan.

[0018] Preferably, the moisturizer is glycerin or sorbitol.

[0019] Preferably, the flavoring ingredients include honey and citric acid.

[0020] Preferably, the natural sparkling wine is white grape sparkling wine or sake sparkling wine.

[0021] Compared with the prior art, the beneficial effects of the present invention are:

[0022] This invention employs an ethanol-water composite solvent combined with ultrasound-assisted extraction technology, along with centrifugal filtration, rotary evaporation concentration, and freeze-drying processes. This significantly improves the extraction efficiency and purity of active ingredients such as saponins and polysaccharides in Ophiopogon japonicus, avoiding the problem of insufficient release of active ingredients caused by traditional room temperature soaking. At the same time, through the preparation of a solid alcohol matrix, the synergistic effect of gelling agents and humectants provides a stable carrier environment for the active ingredients, effectively reducing the risk of loss and degradation of active ingredients during storage and ensuring the functional stability of the product.

[0023] Solid alcohol bases allow for flexible adjustments to sweetness, acidity, and flavorings. Combined with the refreshing taste and delicate bubbles of low-alcohol sparkling wines, this significantly improves the intense flavor of traditional high-alcohol infused spirits, better aligning with modern consumers' preference for lighter, easier-to-drink beverages.

[0024] Meanwhile, this invention adopts standardized extraction, solid-state molding and low-temperature composite process, which avoids the uncertainty of time, temperature and raw material ratio in traditional soaking method. The product has good batch consistency, stable preservation of active ingredients, and extended shelf life. The product has the natural health benefits of Ophiopogon japonicus and the light and pleasant feeling of sparkling wine. It meets the current market demand for low-alcohol and functional beverages and expands the application scenarios of traditional food and medicine homology materials. Detailed Implementation

[0025] 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.

[0026] Example 1:

[0027] A method for preparing sparkling wine based on solid alcohol derived from the active ingredient of Ophiopogon japonicus includes the following steps:

[0028] S1. Extraction of active ingredients from Ophiopogon japonicus

[0029] Raw material pretreatment: Take 500g of dried Ophiopogon japonicus tubers, crush them and pass them through a 60-mesh sieve to obtain uniform Ophiopogon japonicus powder for later use.

[0030] Extraction process: Prepare an ethanol-water composite solvent with an ethanol concentration of 60%, mix it at a material-to-liquid ratio of 1:12 (mass of Ophiopogon japonicus powder: volume of composite solvent), place it in an ultrasonic extraction device, control the extraction temperature at 65℃ and the ultrasonic power at 250W, and continue extraction for 2.5 hours.

[0031] Post-processing: After extraction, the extract was centrifuged at 8000 r / min for 15 minutes, and the supernatant was filtered through a filter membrane to remove impurities. The filtrate was then placed in a rotary evaporator and concentrated to a paste state under a vacuum of 0.08 MPa and a temperature of 55℃. Finally, the paste was placed in a freeze dryer and freeze-dried at -40℃ and a vacuum of 10 Pa for 24 hours to obtain 82 g of Ophiopogon japonicus extract powder for later use.

[0032] S2. Preparation of solid alcohol matrix

[0033] Formula composition (by weight percentage): 35% 45% vol edible alcohol, 8% Ophiopogon japonicus extract powder, 3% sodium alginate, 5% glycerin, 2% honey, 47% purified water (total 100%).

[0034] Mix 30% of the formula amount of purified water with sodium alginate, heat to 80℃, and stir with a magnetic stirrer at 300r / min for 30 minutes until the sodium alginate is completely dissolved and a uniform gel is formed.

[0035] Add the Ophiopogon japonicus extract powder, edible alcohol, glycerin, and honey to the remaining purified water (70% of the formula amount), stir at 250 rpm for 20 minutes at room temperature, mix evenly, and then combine with the above gel liquid.

[0036] Maintain the system temperature at 65℃ and continue stirring for 20 minutes to ensure that all components are fully combined. Then, pour the mixture into a rectangular mold (single block volume 2cm×2cm×1cm), let it cool naturally to room temperature, and then place it in a 4℃ refrigerator to solidify for 5 hours. After taking it out, you will get a solid alcohol block with a single block weight of about 8g.

[0037] S3. Sparkling Wine Blending

[0038] Base wine selection: White grape sparkling wine with an alcohol content of 6% vol, a pH value of 3.5, and a sugar content of 3% is selected as the base wine.

[0039] Composite process: Take 100g of the above solid alcohol block, cut it into small pieces of 8g each, put them into a sterilized stainless steel container, and add 1800g of white grape sparkling wine at a solid alcohol to sparkling wine mass ratio of 1:18.

[0040] Place the container in a low-temperature environment of 6℃ and stir slowly for 3 minutes (stirring speed 50r / min) to avoid excessive loss of bubbles. Then let it stand for 18 hours to allow the active ingredients of Ophiopogon japonicus to be fully released and blend with the flavor of sparkling wine.

[0041] The mixture is filtered through a 0.22μm filter membrane to remove residual colloidal particles; the filtrate is then transferred to a secondary filling device, which is simultaneously filled with food-grade carbon dioxide (0.3MPa pressure) to complete the filling process.

[0042] S4. Sterilization and Packaging

[0043] After filling, the product is placed in a pasteurization device, the temperature is controlled at 72℃ and maintained for 18 seconds. After sterilization, it is quickly cooled to room temperature and sealed with a sterile aluminum foil cap to obtain the final product of sparkling wine containing Ophiopogon japonicus active ingredients.

[0044] This product has an alcohol content of approximately 5.2% vol, rich and delicate bubbles, and combines the fresh fruity aroma of white grapes with the elegant flavor of Ophiopogon japonicus. According to testing, each 100mL of the product contains 0.35g of Ophiopogon japonicus saponins and 0.82g of polysaccharides, with an active ingredient retention rate of over 85%.

[0045] Example 2:

[0046] A method for preparing sparkling wine based on solid alcohol derived from the active ingredient of Ophiopogon japonicus includes the following steps:

[0047] S1. Extraction of active ingredients from Ophiopogon japonicus

[0048] Raw material pretreatment: Take 800g of dried Ophiopogon japonicus tubers, crush them and pass them through a 60-mesh sieve, and collect the Ophiopogon japonicus powder for later use.

[0049] Extraction process: Prepare an ethanol-water composite solvent with an ethanol concentration of 55%, mix it at a material-to-liquid ratio of 1:10 (mass of Ophiopogon japonicus powder: volume of composite solvent), put it into an ultrasonic extraction tank, set the extraction temperature to 60℃ and the ultrasonic power to 200W, and extract for 3 hours.

[0050] Post-processing: The extract was centrifuged at 10000 r / min for 20 minutes, and the supernatant was filtered. The filtrate was concentrated to a paste in a rotary evaporator (vacuum degree 0.09 MPa, temperature 50℃), and then freeze-dried at -35℃ and vacuum degree 15 Pa for 30 hours to obtain 130g of Ophiopogon japonicus extract powder.

[0051] S2. Preparation of solid alcohol matrix

[0052] Formula composition (by mass percentage): 40% vol edible alcohol 40%, Ophiopogon japonicus extract powder 5%, carrageenan 2%, sorbitol 3%, citric acid 0.5%, purified water 49.5% (total 100%).

[0053] Preparation steps: Mix 25% of the formula amount of purified water with carrageenan, heat to 80℃, and stir for 25 minutes until completely dissolved to form a gel.

[0054] Add the Ophiopogon japonicus extract powder, edible alcohol, sorbitol, and citric acid to the remaining purified water (75% of the formula amount), stir at room temperature for 15 minutes until uniform, and combine with the gel liquid.

[0055] Maintain the system temperature at 60℃, stir for 20 minutes, then pour into a round mold (2cm in diameter and 1cm in thickness). After cooling to room temperature, refrigerate at 2℃ for 6 hours to solidify, resulting in a solid alcohol block weighing approximately 5g per block.

[0056] S3. Sparkling Wine Blending

[0057] Base spirit selection: Sake sparkling wine with an alcohol content of 4% vol, pH value of 3.2, and sugar content of 2% is selected as the base spirit.

[0058] Composite process: Take 80g of solid alcohol blocks (16 blocks), put them into a sterilized container, and add 1200g of sake sparkling wine at a solid alcohol to sparkling wine mass ratio of 1:15.

[0059] Place in a 4°C environment, stir gently for 2 minutes, and let stand for 12 hours to promote the release of active ingredients and flavor integration.

[0060] After filtration through a 0.45μm filter membrane, it undergoes a second filling process, infusing food-grade carbon dioxide (pressure 0.25MPa).

[0061] S4. Sterilization and Packaging

[0062] The product is pasteurized at 70℃ for 20 seconds and then aseptically packaged after cooling. The final product has an alcohol content of approximately 3.8% vol, a refreshing and mellow taste, and a harmonious blend of Ophiopogon japonicus flavor and the rice aroma of sake. Each 100mL contains 0.28g of Ophiopogon japonicus saponins and 0.65g of polysaccharides, with stable active ingredients.

[0063] Example 3:

[0064] A method for preparing sparkling wine based on solid alcohol derived from the active ingredient of Ophiopogon japonicus includes the following steps:

[0065] S1, Extract of active ingredients from Ophiopogon japonicus

[0066] Raw material pretreatment: Take 600g of dried Ophiopogon japonicus tubers, crush them and pass them through a 60-mesh sieve, and set aside.

[0067] Extraction process: Prepare an ethanol-water composite solvent with an ethanol concentration of 70%, mix it with the solvent at a material-to-solvent ratio of 1:15 (mass of Ophiopogon japonicus powder: volume of composite solvent), and use an ultrasonic extraction device with a temperature of 70℃ and an ultrasonic power of 300W for 2 hours.

[0068] Post-processing: The extract was centrifuged at 8500 r / min for 18 minutes, filtered, concentrated to a paste state in a rotary evaporator (vacuum degree 0.07 MPa, temperature 60℃), and freeze-dried at -45℃ and vacuum degree 8 Pa for 20 hours to obtain 98 g of Ophiopogon japonicus extract powder.

[0069] S2. Preparation of solid alcohol matrix

[0070] Formula composition (by weight percentage): 30% 50% vol edible alcohol, 10% Ophiopogon japonicus extract powder, 5% sodium alginate, 8% glycerin, 1% honey, 0.3% citric acid, and 45.7% purified water (total 100%).

[0071] Preparation steps: Mix 35% of the formula amount of purified water with sodium alginate, heat to 80℃ and stir for 35 minutes to form a uniform gel.

[0072] Add the Ophiopogon japonicus extract powder, edible alcohol, glycerin, honey, and citric acid to the remaining purified water (65% of the formula amount), stir at room temperature for 25 minutes until completely mixed, and combine with the gel liquid.

[0073] Maintain the system temperature at 70℃ and stir for 20 minutes. Pour into a square mold (3cm×3cm×0.8cm), cool to room temperature, and then refrigerate at 5℃ for 4 hours to obtain a solid alcohol block with a single mass of about 10g.

[0074] S3. Sparkling Wine Blending

[0075] Base wine selection: White grape sparkling wine with an alcohol content of 8% vol, a pH value of 3.8, and a sugar content of 5% is selected as the base wine.

[0076] Composite process: Take 120g of solid alcohol block, cut it into 10g pieces, put them into a sterilized container, and add 2400g of base wine at a solid alcohol to sparkling wine mass ratio of 1:20.

[0077] Place in a 10°C environment, stir slowly for 4 minutes, and let stand for 24 hours.

[0078] After filtration through a 0.22μm filter membrane, the product is refilled and filled with food-grade carbon dioxide (pressure 0.35MPa).

[0079] S4. Sterilization and Packaging

[0080] The final product is obtained after pasteurization at 75℃ for 15 seconds and aseptic packaging. The product has an alcohol content of approximately 7.1% vol, is highly effervescent, has a rich flavor, and a high content of active ingredients from Ophiopogon japonicus. Each 100mL contains 0.42g of Ophiopogon japonicus saponins and 0.95g of polysaccharides, meeting the needs of consumers with high demands for functional beverages.

[0081] It should be understood that numerous specific implementation decisions can be made during the development of any practical implementation, such as in any engineering or design project. Such development efforts may be complex and time-consuming, but for those skilled in the art who benefit from this disclosure, the development effort will be a routine work of design, manufacturing, and production without requiring much experimentation.

[0082] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit it. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, and all such modifications or substitutions should be covered within the scope of the claims of the present invention.

Claims

1. A method for preparing sparkling wine based on solid alcohol derived from the active ingredient of Ophiopogon japonicus, characterized in that, The process includes the extraction of active ingredients from Ophiopogon japonicus, preparation of solid-state alcohol, blending of sparkling wine, and sterilization and packaging: S1. Extraction of active ingredients from Ophiopogon japonicus: The dried Ophiopogon japonicus tubers are pulverized and passed through a 60-mesh sieve. An ethanol-water composite solvent with an ethanol concentration of 50%–70% is used, mixed at a material-to-liquid ratio of 1:10–1:

15. Ultrasonic extraction is performed for 2–3 hours at 60℃–70℃ and an ultrasonic power of 200–300W. The extract is then centrifuged, filtered, and concentrated by rotary evaporation to a paste-like consistency. Finally, it is freeze-dried to obtain Ophiopogon japonicus extract powder. S2. Preparation of solid-state alcohol: By mass percentage, 30%–40% of 40% vol–50% edible alcohol, 5%–10% Ophiopogon japonicus extract powder, 2%–5% gelling agent, 3%–8% humectant, flavoring agents, and the remainder purified water are mixed. The gelling agent is first mixed with a portion of the water and heated to 80℃, then stirred until completely dissolved to form… The gel liquid is then mixed with Ophiopogon japonicus extract, edible alcohol, humectant, and flavoring agents in the remaining water. This mixture is then combined with the gel liquid and stirred continuously at 60℃~70℃ for 20 minutes. The mixture is poured into a mold, cooled to room temperature, and then refrigerated for 4~6 hours to solidify, forming a solid alcohol block. S3, Sparkling Wine Blending: Natural sparkling wine with an alcohol content of 4%~8% vol, pH value of 3.0~4.0, and sugar content ≤5% is selected as the base wine. The solid alcohol is cut into small pieces of 5~10g each and added to a sterilized container at a solid alcohol to sparkling wine mass ratio of 1:15~1:

20. The sparkling wine is slowly poured in at a low temperature of 4℃~10℃, gently stirred, and allowed to stand for 12~24 hours. The residue is filtered out, and the mixture is refilled and filled with food-grade carbon dioxide. S4, Sterilization and Packaging: The product is aseptically filled after pasteurization at 70℃~75℃ for 15~20 seconds to obtain the final product.

2. The method for preparing sparkling wine based on solid alcohol derived from Ophiopogon japonicus active ingredients according to claim 1, characterized in that: The gelling agent is sodium alginate or carrageenan.

3. The method for preparing sparkling wine based on solid alcohol derived from Ophiopogon japonicus active ingredients according to claim 1, characterized in that: The moisturizer is glycerin or sorbitol.

4. The method for preparing sparkling wine based on solid alcohol derived from Ophiopogon japonicus active ingredients according to claim 1, characterized in that: The flavoring ingredients include honey and citric acid.

5. The method for preparing sparkling wine based on solid alcohol derived from Ophiopogon japonicus active ingredients according to claim 1, characterized in that: The natural sparkling wine is white grape sparkling wine or sake sparkling wine.

6. A sparkling wine containing Ophiopogon japonicus active ingredients prepared by any one of the preparation methods according to claims 1-5.