Sucrose-free health wine

Abstract

Cistanche deserticola, folium cortex eucommiae, radix rehmanniae praeparata, poria cocos and other medicinal and edible substances serve as cores, isomaltooligosacharide and momordica grosvenori concentrated juice are adopted to replace saccharose, prebiotics are supplemented, the nourishing effect of traditional health wine is reserved, meanwhile, blood sugar fluctuation caused by saccharose is avoided, and the health wine is suitable for people suffering from diabetes and sugar control; the isomaltooligosacharide exerts the function of prebiotics and cooperates with the herbal components to regulate the intestinal microecology, and the oxidation resistance of mogroside and the herbal active components are in synergistic interaction; according to the preparation process, multi-stage crushing and extraction are adopted, so that active ingredients are dissolved out and stably distributed in the wine body, and the obtained wine body is mellow, sweet and moist, has health preserving and palatability and has a good market prospect.

Description

Technical Field

[0001] This invention belongs to the field of health wine technology, and specifically relates to a sugar-free health wine. Background Technology

[0002] As living standards improve, people's demand for health is increasing, and the ways to pursue health are also becoming more diverse. Health-preserving wine, as a relatively new term, is gradually entering people's lives. Wine, traditionally known as the "leader of all medicines," combines traditional Chinese medicine with wine. This makes health-preserving wine not only convenient to prepare, with stable medicinal properties, and safe and effective, but also, because alcohol is a good semi-polar organic solvent, various effective components of traditional Chinese medicine are easily dissolved in it. The medicine benefits from the power of the wine, and the wine enhances the efficacy of the medicine, thus improving its health benefits. The combination of wine and medicine represents a significant advancement in the use of alcohol for health preservation.

[0003] However, traditional health-preserving wines often rely on sucrose or honey for flavoring, leading to the following drawbacks: 1. Excessively high sucrose content, making them unsuitable for specific groups such as diabetics; 2. High calorie content conflicts with modern low-sugar, low-calorie dietary trends; 3. Sucrose masks the natural flavor of herbal active ingredients; 4. Existing sugar-free wines often use artificial sweeteners (such as aspartame), raising safety concerns and resulting in flavor inconsistencies. Therefore, there is a need to develop a completely new sugar-free health-preserving wine. Summary of the Invention

[0004] The technical problem to be solved by the present invention is to provide a sugar-free health wine that uses isomaltooligosaccharide and monk fruit concentrate to replace sucrose and supplements prebiotics. While retaining the nourishing effects of traditional health wine, it avoids blood sugar fluctuations caused by sucrose and is suitable for people with diabetes and those who need to control their blood sugar.

[0005] This invention provides a sugar-free health-preserving wine, composed of the following ingredients in parts by weight: 8-12 parts Poria cocos, 5-15 parts lily bulb, 3-8 parts cinnamon, 8-15 parts Cistanche deserticola, 10-20 parts Rehmannia glutinosa, 5-10 parts mulberry, 1-5 parts Sichuan pepper, 3-10 parts dried ginger, 1-5 parts ginseng, 1-5 parts peppermint, 3-9 parts Euryale ferox, 3-9 parts Coix lacryma-jobi, 8-12 parts Eucommia ulmoides leaves, 0.5-2 parts licorice root, 20-40 parts isomaltooligosaccharide, 1-5 parts monk fruit concentrate, 3000-4000 parts white spirit base, and 1000-1500 parts water.

[0006] Preferably, the base liquor is 50-65 proof pure grain liquor.

[0007] Preferably, the pure grain liquor is a strong-aroma type of liquor.

[0008] This invention also provides a method for preparing a sugar-free health wine, comprising the following steps:

[0009] (1) The following ingredients are processed by multi-stage grinding: Poria cocos, lily bulb, cinnamon, Cistanche deserticola, Rehmannia glutinosa, mulberry, Sichuan pepper, dried ginger, ginseng, mint, Euryale ferox, Coix lacryma-jobi, Eucommia ulmoides leaves, and licorice. First, coarse grinding is performed to make the raw material particle size reach 1-5mm, and then fine grinding is performed to make the final particle size reach 0.1-0.5mm.

[0010] (2) Soak the raw materials obtained in step (1) in 800-1500 parts of white liquor base for 5-7 days to obtain a first extract;

[0011] (3) Soak the dregs obtained in step (2) again for 2-5 days with 600-1000 parts of white liquor base wine, and use heated extraction, and combine it with the first extract obtained in step (2);

[0012] (4) Add 1000-1800 parts of white liquor base to the extract obtained in step (3) and let it stand to clarify the supernatant and remove the bottom sediment.

[0013] (5) First, mix isomaltooligosaccharide and monk fruit concentrate with water and stir evenly at 40-50℃ to form a mixed syrup; then add the supernatant obtained in step (4) to the mixed syrup while stirring, and finally add the remaining white wine base and water, stir evenly, let stand and mature for more than 5 days, freeze for 10-20 days, filter and bottle to obtain a sugar-free health wine.

[0014] Preferably, the extraction temperature in step (2) is 40-45℃.

[0015] This invention utilizes isomaltooligosaccharide to provide a pleasant sweetness and adjust the taste, while also acting as a prebiotic to promote the proliferation of Bifidobacteria; monk fruit concentrate provides natural sweetness (monk fruit glycoside V content ≥30%) and supplements antioxidant components; the two are compounded in a specific ratio to achieve a perfect balance between sweetness and herbal flavor. In this invention, ginseng and cistanche replenish qi and strengthen the body; rehmannia root, mulberry, and euryale seed nourish yin and tonify the kidneys; Sichuan pepper and dried ginger warm the middle and dispel cold; eucommia leaves and coix seed synergistically strengthen bones and muscles; and licorice harmonizes the effects of the other herbs.

[0016] Beneficial effects

[0017] This invention uses medicinal and edible substances such as Cistanche deserticola, Eucommia ulmoides leaves, Rehmannia glutinosa, and Poria cocos as its core ingredients. It replaces sucrose with isomaltooligosaccharide and monk fruit concentrate, and supplements it with prebiotics. While retaining the nourishing effects of traditional health wine, it avoids the blood sugar fluctuations caused by sucrose, making it suitable for people with diabetes and those controlling their blood sugar. Isomaltooligosaccharide plays a prebiotic role, working synergistically with herbal ingredients to regulate the intestinal microecology. The antioxidant properties of monk fruit glycosides synergistically enhance the effects of herbal active ingredients. The preparation process uses multi-stage pulverization and extraction to dissolve and stably distribute the active ingredients in the wine, resulting in a mellow and sweet wine that is both nourishing and palatable, with good market prospects. Detailed Implementation

[0018] The present invention will be further illustrated below with reference to specific embodiments. It should be understood that these embodiments are for illustrative purposes only and are not intended to limit the scope of the invention. Furthermore, it should be understood that after reading the teachings of this invention, those skilled in the art can make various alterations or modifications to the invention, and these equivalent forms also fall within the scope defined by the appended claims.

[0019] Example 1

[0020] This embodiment provides a sugar-free health-preserving wine, composed of the following ingredients by weight: 8 parts Poria cocos, 10 parts lily bulb, 5 parts cinnamon, 10 parts Cistanche deserticola, 15 parts Rehmannia glutinosa, 6 parts mulberry, 3 parts Sichuan pepper, 5 parts dried ginger, 3 parts ginseng, 2 parts mint, 6 parts Euryale ferox, 5 parts Coix lacryma-jobi, 10 parts Eucommia ulmoides leaves, 1 part licorice root, 30 parts isomaltooligosaccharide, 2 parts monk fruit concentrate, 3000 parts baijiu base liquor, and 1000 parts water. The baijiu base liquor is a 50-proof strong-aroma baijiu.

[0021] This embodiment also provides a method for preparing a sugar-free health wine, including the following steps:

[0022] (1) The following ingredients are processed by multi-stage grinding: Poria cocos, lily bulb, cinnamon, Cistanche deserticola, Rehmannia glutinosa, mulberry, Sichuan pepper, dried ginger, ginseng, mint, Euryale ferox, Coix lacryma-jobi, Eucommia ulmoides leaves, and licorice. First, coarse grinding is performed to make the raw material particle size reach 1-5mm, and then fine grinding is performed to make the final particle size reach 0.1-0.5mm.

[0023] (2) Soak the raw materials obtained in step (1) in 800 parts of white liquor base for 5-7 days to obtain a first extract;

[0024] (3) Soak the dregs obtained in step (2) again with 600 parts of white liquor base for 2-5 days, and extract them by heating to 40℃, and combine them with the first extract obtained in step (2);

[0025] (4) Add 1000 parts of white liquor base to the extract obtained in step (3) and let it stand to clarify the supernatant and remove the bottom sediment.

[0026] (5) First, mix isomaltooligosaccharide and monk fruit concentrate with water and stir evenly at 40°C to form a mixed syrup; then add the supernatant obtained in step (4) to the mixed syrup while stirring, and finally add the remaining white wine base and water, stir evenly, let stand and mature for more than 5 days, freeze for 10-20 days, filter and bottle to obtain a sugar-free health wine.

[0027] Example 2

[0028] This embodiment provides a sugar-free health-preserving wine, composed of the following ingredients by weight: 8 parts Poria cocos, 15 parts lily bulb, 8 parts cinnamon, 12 parts Cistanche deserticola, 20 parts Rehmannia glutinosa, 10 parts mulberry, 5 parts Sichuan pepper, 9 parts dried ginger, 4 parts ginseng, 4 parts mint, 9 parts Euryale ferox, 9 parts Coix lacryma-jobi, 12 parts Eucommia ulmoides leaves, 2 parts licorice root, 40 parts isomaltooligosaccharide, 5 parts monk fruit concentrate, 4000 parts baijiu base liquor, and 1000-1500 parts water. The baijiu base liquor is a 50-degree strong-aroma baijiu.

[0029] This embodiment also provides a method for preparing a sugar-free health wine, including the following steps:

[0030] (1) The following ingredients are processed by multi-stage grinding: Poria cocos, lily bulb, cinnamon, Cistanche deserticola, Rehmannia glutinosa, mulberry, Sichuan pepper, dried ginger, ginseng, mint, Euryale ferox, Coix lacryma-jobi, Eucommia ulmoides leaves, and licorice. First, coarse grinding is performed to make the raw material particle size reach 1-5mm, and then fine grinding is performed to make the final particle size reach 0.1-0.5mm.

[0031] (2) Soak the raw materials obtained in step (1) in 1000 parts of white liquor base for 5-7 days to obtain a first extract;

[0032] (3) Soak the dregs obtained in step (2) again with 1000 parts of white liquor base for 2-5 days, and extract them by heating to 40℃, and combine them with the first extract obtained in step (2);

[0033] (4) Add 1000 parts of white liquor base to the extract obtained in step (3) and let it stand to clarify the supernatant and remove the bottom sediment.

[0034] (5) First, mix isomaltooligosaccharide and monk fruit concentrate with water and stir evenly at 40°C to form a mixed syrup; then add the supernatant obtained in step (4) to the mixed syrup while stirring, and finally add the remaining white wine base and water, stir evenly, let stand and mature for more than 5 days, freeze for 10-20 days, filter and bottle to obtain a sugar-free health wine.

[0035] Example 3

[0036] This embodiment provides a sugar-free health-preserving wine, composed of the following ingredients by weight: 12 parts Poria cocos, 5 parts lily bulb, 3 parts cinnamon, 8 parts Cistanche deserticola, 10 parts Rehmannia glutinosa, 5 parts mulberry, 1 part Sichuan pepper, 3 parts dried ginger, 1 part ginseng, 1 part mint, 3 parts Euryale ferox, 5 parts Coix lacryma-jobi, 8 parts Eucommia ulmoides leaves, 0.5 parts licorice root, 20 parts isomaltooligosaccharide, 1 part monk fruit concentrate, 4000 parts baijiu base liquor, and 1500 parts water. The baijiu base liquor is a 50-proof strong-aroma baijiu.

[0037] This embodiment also provides a method for preparing a sugar-free health wine, including the following steps:

[0038] (1) The following ingredients are processed by multi-stage grinding: Poria cocos, lily bulb, cinnamon, Cistanche deserticola, Rehmannia glutinosa, mulberry, Sichuan pepper, dried ginger, ginseng, mint, Euryale ferox, Coix lacryma-jobi, Eucommia ulmoides leaves, and licorice. First, coarse grinding is performed to make the raw material particle size reach 1-5mm, and then fine grinding is performed to make the final particle size reach 0.1-0.5mm.

[0039] (2) Soak the raw material obtained in step (1) in 1500 parts of white liquor base for 5-7 days to obtain a first extract;

[0040] (3) Soak the dregs obtained in step (2) again with 600 parts of white liquor base for 2-5 days, and extract them by heating to 40℃, and combine them with the first extract obtained in step (2);

[0041] (4) Add 1000 parts of white liquor base to the extract obtained in step (3) and let it stand to clarify the supernatant and remove the bottom sediment.

[0042] (5) First, mix isomaltooligosaccharide and monk fruit concentrate with water and stir evenly at 40°C to form a mixed syrup; then add the supernatant obtained in step (4) to the mixed syrup while stirring, and finally add the remaining white wine base and water, stir evenly, let stand and mature for more than 5 days, freeze for 10-20 days, filter and bottle to obtain a sugar-free health wine.

[0043] The total sugar content of the health-preserving wine prepared in Example 1 was tested, and the following results were obtained:

[0044]

[0045] Note: The health wine prepared according to Example 1 was tested and found to contain no fructose, glucose, sucrose, maltose, or lactose, meeting the requirements for sugar-free foods.

[0046] The health-preserving wine prepared in Example 1 was tested for its active ingredients, and the following results were obtained:

[0047]

[0048] Remark:

[0049] 1. Total flavonoids: have antioxidant, free radical scavenging, immune regulation, cardiovascular function improvement, antibacterial and anti-inflammatory effects.

[0050] 2. Echinacoside: It has the effects of tonifying the kidney and boosting yang, regulating immunity and anti-inflammation.

[0051] 3. Total saponins: have functions such as anti-oxidation and delaying aging, relieving fatigue and improving brain function, and assisting in regulating metabolism.

Claims

1. A sugar-free health-preserving wine, characterized in that: Composed of the following ingredients by weight: Poria cocos 8-12 parts, lily bulb 5-15 parts, cinnamon 3-8 parts, Cistanche deserticola 8-15 parts, Rehmannia glutinosa 10-20 parts, mulberry 5-10 parts, Sichuan pepper 1-5 parts, dried ginger 3-10 parts, ginseng 1-5 parts, mint 1-5 parts, Euryale ferox 3-9 parts, Coix lacryma-jobi 3-9 parts, Eucommia ulmoides leaf 8-12 parts, licorice 0.5-2 parts, isomaltooligosaccharide 20-40 parts, monk fruit concentrate 1-5 parts, white spirit base liquor 3000-4000 parts, and water 1000-1500 parts.

2. The sugar-free health wine according to claim 1, characterized in that: The base liquor is 50-65 proof pure grain liquor.

3. The sugar-free health wine according to claim 2, characterized in that: The pure grain liquor mentioned is a strong-aroma type of liquor.

4. A method for preparing a sugar-free health wine as described in claim 1, comprising the following steps: (1) The following ingredients are processed by multi-stage grinding: Poria cocos, lily bulb, cinnamon, Cistanche deserticola, Rehmannia glutinosa, mulberry, Sichuan pepper, dried ginger, ginseng, mint, Euryale ferox, Coix lacryma-jobi, Eucommia ulmoides leaves, and licorice. First, coarse grinding is performed to make the raw material particle size reach 1-5mm, and then fine grinding is performed to make the final particle size reach 0.1-0.5mm. (2) Soak the raw materials obtained in step (1) in 800-1500 parts of white liquor base for 5-7 days to obtain a first extract; (3) Soak the dregs obtained in step (2) again for 2-5 days with 600-1000 parts of white liquor base wine, and use heated extraction, and combine it with the first extract obtained in step (2); (4) Add 1000-1800 parts of white liquor base to the extract obtained in step (3) and let it stand to clarify the supernatant and remove the bottom sediment. (5) First, mix isomaltooligosaccharide and monk fruit concentrate with water and stir evenly at 40-50℃ to form a mixed syrup; then add the supernatant obtained in step (4) to the mixed syrup while stirring, and finally add the remaining white wine base and water, stir evenly, let stand and mature for more than 5 days, freeze for 10-20 days, filter and bottle to obtain a sugar-free health wine.

5. The preparation method according to claim 4, characterized in that: The extraction temperature in step (2) is 40-45℃.

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