Selenium-rich bamboo salt stable wine and preparation method thereof

Abstract

The present application relates to the technical field of functional wine preparation, and specifically discloses a selenium-rich bamboo salt stable wine, which comprises the following components: elemental selenium, the selenium content being 0.01 mg / L-0.5 mg / L per liter of base liquor; natural mineral salt, the addition amount of the natural mineral salt being 0.05 g / L-2 g / L per liter of base liquor; antioxidant, the total addition amount of the antioxidant being 0.01 g / L-1 g / L per liter of base liquor; anti-freezing stabilizer, the addition amount of the anti-freezing stabilizer being 1 g / L-20 g / L per liter of base liquor; and acid-base balance stabilizer, the addition amount of the acid-base balance stabilizer being 0.1 g / L-5 g / L per liter of base liquor. The present application solves the problems of traditional selenium-rich wine, such as easy oxidation, easy precipitation and the need to add preservatives, and realizes high selenium retention rate and long-time stability in the whole temperature range through the synergistic system of elemental selenium and bamboo salt and the oxygen control and low-temperature process, so that the process is simple and suitable for large-scale production.

Description

Technical Field

[0001] This application relates to the field of functional alcoholic beverage preparation technology, and specifically discloses a selenium-enriched bamboo salt stabilized alcoholic beverage and its preparation method. Background Technology

[0002] As a globally popular beverage and social consumer product, alcoholic beverages encompass baijiu (Chinese white liquor), huangjiu (yellow wine), wine, fruit wine, beer, fortified wines, and various alcoholic and non-alcoholic drinks. Their quality stability, drinking safety, health attributes, and flavor are the core development directions of the industry. Currently, traditional alcoholic beverage production and application technologies face many common industry challenges that are difficult to resolve collaboratively, severely restricting product quality improvement, storage and transportation convenience, and health-oriented upgrades. These challenges are specifically manifested as follows: With poor temperature adaptability, conventional alcoholic beverages are prone to instability in extreme environments. They have a narrow temperature tolerance range; in low temperatures, the beverage easily freezes and expands, leading to bottle cracking and leakage. After thawing, they are prone to turbidity, layering, sedimentation, and flocculation, disrupting the homogeneity of the beverage. When stored in high-temperature environments (40℃~60℃), the beverage is easily oxidized, becomes rancid, spoils, changes color, and produces sediment. Strict temperature control is required for storage and transportation, resulting in high costs and significant losses, making it unsuitable for extreme climates and rough storage and transportation scenarios.

[0003] With poor heat processing tolerance, the drinking scenarios are limited. Most alcoholic beverages cannot be heated or boiled. High-temperature processing will accelerate the oxidation of the wine, causing flavor deterioration, bitterness, fishiness, and loss of aroma. At the same time, it will destroy the nutritional components and the structure of the wine. It can only be drunk chilled or at room temperature, which cannot meet the diverse drinking needs such as warming or boiling, and the application scenarios are limited.

[0004] Preservation relies on chemical additives, resulting in insufficient health benefits. Low-alcohol beverages such as rice wine, fruit wine, and beer have short shelf lives, and the industry commonly adds chemical preservatives such as sodium benzoate and potassium sorbate to extend shelf life. This does not meet consumers' pursuit of natural, additive-free, and healthy foods, and long-term consumption poses potential health concerns, which contradicts the development trend of healthier and more functional beverages.

[0005] Currently, selenium-enriched wines generally suffer from problems such as easy oxidation and inactivation of elemental selenium, easy turbidity and precipitation at low temperatures, serious selenium loss during high-temperature processing, and high dependence on preservatives. Existing technologies cannot simultaneously achieve stability across the entire temperature range, high selenium retention rate, and a preservative-free system.

[0006] In summary, traditional alcoholic beverages have multiple shortcomings in terms of temperature stability, heat processing tolerance, and preservation safety. The market urgently needs an innovative technology and product that is stable across the entire temperature range, requires no chemical preservatives, is selenium-rich and healthy, has an excellent taste, and is suitable for a wide variety of alcoholic and non-alcoholic beverages.

[0007] This invention provides a selenium-enriched bamboo salt-stabilized alcoholic beverage and its preparation method to solve the above-mentioned problems. Summary of the Invention

[0008] The purpose of this invention is to solve the problems raised in the background art.

[0009] To achieve the above objectives, the present invention provides the following basic solution: A selenium-enriched bamboo salt stabilized alcoholic beverage, using base liquor as a matrix, includes the following components: elemental selenium, with a selenium content of 0.01 mg / L to 0.5 mg / L per liter of base liquor; natural mineral salt, with an addition amount of 0.05 g / L to 2 g / L per liter of base liquor; antioxidant, with a total addition amount of 0.01 g / L to 1 g / L per liter of base liquor; antifreeze stabilizer, with an addition amount of 1 g / L to 20 g / L per liter of base liquor; and acid-base balance stabilizer, with an addition amount of 0.1 g / L to 5 g / L per liter of base liquor.

[0010] Furthermore, the natural mineral salt is one or more of bamboo salt, sea salt, rock salt, and mineral salt. When the natural mineral salt is a single type of salt, the single type of salt needs to be calcined at high temperature. When bamboo salt is added alone as a single type of salt, the amount of bamboo salt added is 0.1g / L to 0.8g / L. When bamboo salt is compounded with other mineral salts, the proportion of bamboo salt is not less than 50% of the total amount of natural mineral salt added.

[0011] Furthermore, the antioxidant is a combination of at least two of the following: tea polyphenols, rosemary extract, grape seed extract, vitamin C, and vitamin E. When the combination of antioxidants is tea polyphenols, rosemary extract, and vitamin C, the mass ratio of tea polyphenols, rosemary extract, and vitamin C is 1:0.8:0.5.

[0012] Furthermore, the antifreeze stabilizer is one or more of erythritol, glycerol, sorbitol, and maltitol, and when erythritol and glycerol are combined, the mass ratio of the combination is 1:0.5 to 1:1.5.

[0013] Furthermore, the acid-base balance stabilizer is one or more of sodium citrate, glycine, γ-aminobutyric acid, and polydextrose. When sodium citrate and γ-aminobutyric acid are selected to be compounded, the mass ratio of the compounding is 1:0.3 to 1:0.7.

[0014] Furthermore, using baijiu as a base, the product includes the following components: elemental selenium, with a selenium content of 0.03 mg / L to 0.4 mg / L per liter of base liquor; natural mineral salts, with an addition amount of 0.12 g / L to 0.16 g / L per liter of base liquor; antioxidants, with a total addition amount of 0.8 g / L to 0.9 g / L per liter of base liquor; antifreeze stabilizers, with an addition amount of 6 g / L to 15 g / L per liter of base liquor; and acid-base balance stabilizers, with an addition amount of 3 g / L to 4 g / L per liter of base liquor.

[0015] Furthermore, using beer as a base, the product includes the following components: elemental selenium, with a selenium content of 0.01 mg / L to 0.3 mg / L per liter of base beer; natural mineral salts, with an addition amount of 0.05 g / L to 0.09 g / L per liter of base beer; antioxidants, with a total addition amount of 0.01 g / L to 0.09 g / L per liter of base beer; antifreeze stabilizers, with an addition amount of 1 g / L to 5 g / L per liter of base beer; and acid-base balance stabilizers, with an addition amount of 0.1 g / L to 0.9 g / L per liter of base beer.

[0016] Furthermore, using wine as a base, the product includes the following components: elemental selenium, with a selenium content of 0.3 mg / L to 0.5 mg / L per liter of base wine; natural mineral salts, with an addition amount of 1.5 to 2 g / L per liter of base wine; antioxidants, with a total addition amount of 0.5 g / L to 1 g / L per liter of base wine; antifreeze stabilizers, with an addition amount of 10 g / L to 20 g / L per liter of base wine; and acid-base balance stabilizers, with an addition amount of 3 g / L to 5 g / L per liter of base wine.

[0017] This application also discloses a method for preparing a selenium-enriched bamboo salt-stabilized alcoholic beverage, characterized by comprising the following steps: Step S1: Pretreatment: The base wine is pretreated by filtration, turbidity removal, impurity removal, and fusel oil reduction. The specific operation is as follows: The base wine is filtered using a plate and frame filter combined with activated carbon adsorption. The filtration accuracy is controlled at 0.45μm, the activated carbon addition is 0.1g / L~0.3g / L, and the adsorption time is 30~60min to remove impurities, precipitates, turbidity, and fusel oil from the base wine. The pretreated base wine is allowed to stand for 1~2h, and the supernatant is taken for later use. Step S2: Place the pretreated base material in a sealed mixing tank and add the following components in sequence: First, add the prepared natural mineral salt and stir for 15-20 minutes until completely dissolved; then add the antifreeze stabilizer and continue stirring for 10-15 minutes; next, add the acid-base balance stabilizer and stir for 10-15 minutes to adjust the pH of the base material to 3.8-6.5; then add the antioxidant and stir for 10-15 minutes; finally, add elemental selenium and stir for 20-30 minutes. Step S3: The entire mixing and dissolving process is carried out under low temperature, light-proof, and oxygen-controlled conditions. The specific parameters are as follows: the temperature is controlled at 15℃~25℃; the stirring tank is made of light-proof material, and nitrogen is filled into the tank to control oxygen content, which is controlled below 0.5%; the stirring speed is 100~150r / min. Step S4: The well-mixed liquid is subjected to microporous fine filtration, sterilization and turbidity removal treatment using a polyethersulfone microporous filter membrane with a filtration accuracy of 0.22μm and a filtration pressure of 0.1~0.2MPa. Step S5: Seal, protect from light, and age the product to obtain the final product.

[0018] This application also discloses the individual or combined applications of the beverage in the fields of beverage processing, food production, and health drinks.

[0019] The principle and effect of this solution are as follows: 1. Compared with existing technologies, this invention uses elemental selenium, which is pure elemental selenium. The preparation process is relatively simple, and the procurement and usage costs are significantly lower than those of selenium-enriched yeast and selenomethionine. It is more suitable for large-scale industrial production, which can reduce the overall production cost of the product. Furthermore, the selenium content is more controllable: elemental selenium has high purity, and the selenium content in the beverage can be directly and precisely controlled when added. Elemental selenium has a simple chemical property, and after addition, it only provides selenium element. Unlike selenium-enriched yeast and selenomethionine, it will not introduce additional impurities, which can reduce the potential impact on the taste and clarity of the beverage. It is also easier to combine with natural mineral salts and antioxidant systems to maintain product stability.

[0020] 2. Compared with existing technologies, the combination of elemental selenium in this formula with natural mineral salts, antioxidants, antifreeze stabilizers, and acid-base balance stabilizers forms a unique system of synergistic nutrition and stable protection. This not only solves the problems of easy oxidation, uneven dispersion, and poor stability of elemental selenium, but also enhances the nutritional value and drinking experience of the product through the synergistic effect of each component. Through the combination of a natural compound antioxidant system and dual stabilizers, the problems of easy oxidation of selenium and easy separation, precipitation, and deterioration of alcoholic beverages under high and low temperature environments are effectively solved, significantly improving the stability and shelf life of the product.

[0021] 3. Compared with existing technologies, this beverage has the characteristics of strong temperature adaptability, strong heat processing tolerance, and no need for chemical preservatives. Attached Figure Description

[0022] To more clearly illustrate the technical solutions in the embodiments of this application, the accompanying drawings used in the description of the embodiments will be briefly introduced below. Obviously, the accompanying drawings described below are only some embodiments of this application. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0023] Figure 1 A schematic flowchart of a method for preparing a selenium-enriched bamboo salt-stabilized alcoholic beverage according to an embodiment of this application is shown. Detailed Implementation

[0024] To further illustrate the technical means and effects of the present invention in achieving its intended purpose, the following detailed description of the specific implementation methods, structures, features, and effects of the present invention, in conjunction with the accompanying drawings and preferred embodiments, is provided below.

[0025] A selenium-enriched bamboo salt stabilized alcoholic beverage, using base liquor as a matrix, includes the following components: elemental selenium, with a selenium content of 0.01 mg / L to 0.5 mg / L per liter of base liquor; natural mineral salt, with an addition amount of 0.05 g / L to 2 g / L per liter of base liquor; antioxidant, with a total addition amount of 0.01 g / L to 1 g / L per liter of base liquor; antifreeze stabilizer, with an addition amount of 1 g / L to 20 g / L per liter of base liquor; and acid-base balance stabilizer, with an addition amount of 0.1 g / L to 5 g / L per liter of base liquor.

[0026] The natural mineral salt is one or more of bamboo salt, sea salt, rock salt, and mineral salt. When the natural mineral salt is a single type of salt, it needs to be calcined at high temperature. When bamboo salt is added alone as a single type of salt, the amount of bamboo salt added is 0.1g / L to 0.8g / L. When bamboo salt is compounded with other mineral salts, the proportion of bamboo salt is not less than 50% of the total amount of natural mineral salt added.

[0027] The antioxidant is a combination of at least two of the following: tea polyphenols, rosemary extract, grape seed extract, vitamin C, and vitamin E. When the combination of antioxidants is tea polyphenols, rosemary extract, and vitamin C, the mass ratio of tea polyphenols, rosemary extract, and vitamin C is 1:0.8:0.5.

[0028] The antifreeze stabilizer is one or more of erythritol, glycerol, sorbitol, and maltitol. When erythritol and glycerol are combined, the mass ratio of the combination is 1:0.5 to 1:1.5.

[0029] The acid-base balance stabilizer is one or more of sodium citrate, glycine, γ-aminobutyric acid (GABA), and polydextrose. When sodium citrate and GABA are selected to be compounded, the mass ratio of the compounding is 1:0.3 to 1:0.7.

[0030] Example 1: Using baijiu (Chinese white liquor) as the base, the following components are included: elemental selenium, with a selenium content of 0.03 mg / L to 0.4 mg / L per liter of base liquor; natural mineral salts, with an addition amount of 0.12 g / L to 0.16 g / L per liter of base liquor; antioxidants, with a total addition amount of 0.8 g / L to 0.9 g / L per liter of base liquor; antifreeze stabilizers, with an addition amount of 6 g / L to 15 g / L per liter of base liquor; and acid-base balance stabilizers, with an addition amount of 3 g / L to 4 g / L per liter of base liquor.

[0031] Among them, bamboo salt calcined at 800°C is selected as the sole natural mineral salt and added alone, with an addition amount of 0.1g / L to 0.8g / L. Alternatively, a compound natural mineral salt with bamboo salt as the main component is selected, with the bamboo salt accounting for no less than 50% of the total natural mineral salt addition amount. Among them, the antioxidants are tea polyphenols, rosemary extract, and vitamin C, with a mass ratio of 1:0.8:0.5. When the antifreeze stabilizer is a compound of erythritol and glycerin, the compound mass ratio is 1:0.5 to 1:1.5. When the acid-base balance stabilizer is a compound of sodium citrate and γ-aminobutyric acid, the compound mass ratio is 1:0.3 to 1:0.7.

[0032] Example 2: Compared to Example 1, the only difference is the amount of the matrix and the total amount of each additive. Specifically, beer is used as the matrix, which includes the following components: elemental selenium, with a selenium content of 0.01 mg / L to 0.3 mg / L per liter of base beer; natural mineral salts, with an addition amount of 0.05 g / L to 0.09 g / L per liter of base beer; antioxidants, with a total addition amount of 0.01 g / L to 0.09 g / L per liter of base beer; antifreeze stabilizers, with an addition amount of 1 g / L to 5 g / L per liter of base beer; and acid-base balance stabilizers, with an addition amount of 0.1 g / L to 0.9 g / L per liter of base beer.

[0033] Example 3: Compared to Example 1, the only difference is the amount of the matrix and the total amount of each additive. Specifically, the matrix is ​​wine, including the following components: elemental selenium, with a selenium content of 0.3 mg / L to 0.5 mg / L per liter of base wine; natural mineral salts, with an addition amount of 1.5 to 2 g / L per liter of base wine; antioxidants, with a total addition amount of 0.5 g / L to 1 g / L per liter of base wine; antifreeze stabilizers, with an addition amount of 10 g / L to 20 g / L per liter of base wine; and acid-base balance stabilizers, with an addition amount of 3 g / L to 5 g / L per liter of base wine.

[0034] Example 4: Compared to Example 1, the only difference is the selection of natural mineral salts. One or more natural mineral salts other than bamboo salts are selected.

[0035] Example 5: Compared to Example 2, the only difference is the selection of natural mineral salts. One or more natural mineral salts other than bamboo salts are selected.

[0036] Example 6: Compared to Example 3, the only difference is the selection of natural mineral salts. One or more natural mineral salts other than bamboo salts are selected.

[0037] The products obtained in all six embodiments described above are obtained using the same method, as follows: Figure 1The process includes the following steps: Step S1: Pretreatment: The base liquor is pretreated by filtration, turbidity removal, impurity removal, and fusel oil reduction. The specific operation is as follows: The base liquor is filtered using a plate and frame filter combined with activated carbon adsorption. The filtration accuracy is controlled at 0.45μm, the activated carbon addition is 0.1g / L~0.3g / L, and the adsorption time is 30~60min. This removes impurities, precipitates, turbidity, and fusel oil from the base liquor. After pretreatment, the base liquor is allowed to stand for 1~2 hours, and the supernatant is collected for later use. Step S2: The pretreated base liquor is placed in a sealed stirring tank, and the following components are added sequentially: First, the prepared natural mineral salt is added and stirred for 15~20min until completely dissolved; then, the antifreeze stabilizer is added and stirring is continued for 10~15min; finally, the acid-base balance stabilizer is added. Stir for 10-15 minutes, adjust the pH of the base material to 3.8-6.5; then add the antioxidant and stir for 10-15 minutes; finally add elemental selenium and stir for 20-30 minutes. Step S3: The entire mixing and dissolving process is carried out under low temperature, light-proof, and oxygen-controlled conditions. Specific parameters are: temperature controlled at 15℃-25℃; the stirring tank is made of light-proof material, and nitrogen is filled into the tank for oxygen control, with the oxygen content controlled below 0.5%; the stirring speed is 100-150 r / min. Step S4: The uniformly mixed liquid is subjected to microporous fine filtration, sterilization, and turbidity removal treatment using a polyethersulfone microporous filter membrane with a filtration accuracy of 0.22μm and a filtration pressure of 0.1-0.2MPa. Step S5: The product is sealed, protected from light, and aged to stabilize it, yielding the final product.

[0038] Experiment 1: Temperature Range Adaptability Verification Experiment First, multiple sets of products 1 to 6 from Examples 1-6, prepared using the same method, were obtained. Then, common alcoholic beverages available on the market were used as multiple control groups, including beverage 1, beverage 2, and beverage 3. These were then placed in a variable temperature chamber, i.e., at a low temperature of -15℃ to -10℃ for 10 days, at a constant temperature of 25℃ for 10 days, and at a high temperature of 45℃ to 55℃ for 10 days. Products 1 to 6 were placed in a selenium detector.

[0039] Obtain Table 1 below: Table 1 The conclusions are as follows: This product maintains good stability when stored in a wide temperature range of -15℃ to 55℃, with stable elemental selenium content and no stratification, precipitation, or deterioration. It has excellent temperature adaptability, which is attributed to the synergistic effect of antifreeze stabilizers and acid-base balance stabilizers. Furthermore, the selenium content in products 1 through 6 is stable, as confirmed by a selenium detector.

[0040] Experiment 2: Heat Treatment Tolerance Test First, multiple groups of products 1 to 6, prepared using the same method as in Examples 1-6, were obtained. Then, multiple groups of commercially available alcoholic beverages were obtained as controls, including beverage 1, beverage 2, and beverage 3. Each group was placed in a heating device at 65℃ to 75℃ and heated continuously for 15 min, 20 min, and 25 min. After heating, the samples were rapidly cooled to 25℃, and the selenium content was measured and the sample condition was observed. Each group was placed in a heating device at 75℃ to 85℃ and heated continuously for 15 min, 20 min, and 25 min. After heating, the samples were rapidly cooled to 25℃, and the selenium content was measured and the sample condition was observed. Each group was placed in a heating device at 85℃ to 95℃ and heated continuously for 15 min, 20 min, and 25 min. After heating, the samples were rapidly cooled to 25℃, and the selenium content was measured and the sample condition was observed.

[0041] Obtain Table 2 below: Table 2 The conclusions are as follows: Products 1 to 6 have good heat resistance and can maintain thermal stability in the range of 65℃ to 95℃. In contrast, beverages 1, 2 and 3 on the market cannot meet the above requirements. Selenium content testing shows that the selenium content in products 1 to 6 is maintained at 98%, 95% and 92% in the three ranges, respectively. Products 1 to 6 have good selenium stability under heating conditions.

[0042] Regarding chemical preservatives, it is clear that products 1 to 6 do not use chemical preservatives. However, based on the ingredients of alcoholic beverages 1, 2, and 3 on the market, it is evident that some contain explicit chemical preservatives. Therefore, this instruction manual will not disclose the process of demonstrating the use of chemical preservatives.

[0043] Using Examples 4-6 as the control group and Examples 1-3 as the experimental group, the temperature stability and heat processing stability were re-evaluated. The experiment was repeated 50 times, with the lowest temperature reaching -18°C, the highest temperature reaching 60°C, and the heat range reaching 65°C to 99°C. The conclusions are as follows: Examples 1-3 maintained stable temperature stability and heat processing stability within the range of -18°C to 60°C. However, Examples 4-6 experienced 5 instances of temperature out-of-control within the range of -18°C to 60°C, showing slight deterioration. Furthermore, Examples 4-6 also experienced 3 instances of heat processing out-of-control within the range of 65°C to 99°C, also showing slight deterioration.

[0044] Therefore, when the product is made of bamboo salt as a single natural mineral salt, the product has stronger temperature stability and heat processing stability, which is better than other single natural mineral salts or blends of other natural mineral salts.

[0045] In Examples 1-3, elemental selenium was replaced with one of sodium selenite, selenomethionine, selenium-enriched yeast, or selenium-enriched plant extract, while the rest remained unchanged. Using the same preparation method, products 7 to 10 were obtained. Experiments 1 and 2 were repeated, and Table 3 was obtained.

[0046] Table 3 The conclusions are as follows: In Experiment 1, after replacing the elemental selenium in Examples 1-3 with one of sodium selenite, selenomethionine, selenium-enriched yeast, or selenium-enriched plant extract, the products still maintained good stability when stored in a wide temperature range of -15℃ to 55℃. The elemental selenium content remained stable, with no stratification, precipitation, or deterioration. The products exhibited extremely strong temperature adaptability, which is attributed to the synergistic effect of the antifreeze stabilizer and the acid-base balance stabilizer. Furthermore, the selenium content in Products 1 to 9 remained stable, as confirmed by a selenium detector.

[0047] However, in Experiment 2, as mentioned above, the selenium content of products 1 to 6 remained at 98%, 95%, and 92% in the three ranges, respectively. In this experiment, the selenium content of products 7 to 9 dropped sharply to 80%, 76%, and 70%, respectively. The conclusion is as follows: introducing additional impurities, such as selenium-enriched yeast and selenomethionine, can affect the stability of selenium content under high temperature conditions.

[0048] In Examples 1-3, elemental selenium was replaced with one of sodium selenite, selenomethionine, selenium-enriched yeast, or selenium-enriched plant extract. One or more of the detailed components of antioxidant, antifreeze stabilizer, and acid-base balance stabilizer were replaced with equivalent ones. Using the same preparation method, products 11 to 13 were obtained. Experiments 1 and 2 were repeated, and Table 4 was obtained.

[0049] Table 3 The conclusions are as follows: When elemental selenium was replaced with one of sodium selenite, selenomethionine, selenium-enriched yeast, or selenium-enriched plant extracts, and one or more of the detailed components of antioxidants, antifreeze stabilizers, and acid-base balance stabilizers were replaced in an equivalent manner, the temperature adaptability actually decreased. This indicates that elemental selenium and the other components of this product have a synergistic effect in enhancing the temperature adaptability range.

[0050] In Experiment 2, the results were as follows: When elemental selenium was replaced with one of sodium selenite, selenomethionine, selenium-enriched yeast, or selenium-enriched plant extracts, and one or more of the detailed components of antioxidants, antifreeze stabilizers, and acid-base balance stabilizers were replaced by equivalent substitutions, the thermal processing stability and selenium content also decreased.

[0051] In summary, one of the following—sodium selenite, selenomethionine, selenium-enriched yeast, and selenium-enriched plant extracts—possesses the temperature adaptability of elemental selenium, but lacks its thermal processing stability and selenium content. Furthermore, elemental selenium is pure selenium, its preparation process is relatively simple, and its procurement and usage costs are significantly lower than those of selenium-enriched yeast and selenomethionine, making it more suitable for large-scale industrial production and reducing overall product production costs. Therefore, elemental selenium and the remaining components of the formulation represent the optimal solution for this product and offer the highest cost-effectiveness.

[0052] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention in any way. Although the present invention has been disclosed above with reference to preferred embodiments, it is not intended to limit the present invention. Any person skilled in the art can make some modifications or alterations to the above-disclosed technical content to create equivalent embodiments without departing from the scope of the present invention. Any simple modifications, equivalent changes and alterations made to the above embodiments based on the technical essence of the present invention without departing from the scope of the present invention shall still fall within the scope of the present invention.

Claims

1. A selenium-enriched bamboo salt-stabilized alcoholic beverage, characterized in that, The base liquor contains the following components: elemental selenium, with a selenium content of 0.01 mg / L to 0.5 mg / L per liter of base liquor; natural mineral salts, with an addition amount of 0.05 g / L to 2 g / L per liter of base liquor; antioxidants, with a total addition amount of 0.01 g / L to 1 g / L per liter of base liquor; antifreeze stabilizers, with an addition amount of 1 g / L to 20 g / L per liter of base liquor; and acid-base balance stabilizers, with an addition amount of 0.1 g / L to 5 g / L per liter of base liquor.

2. The selenium-enriched bamboo salt stabilized alcoholic beverage according to claim 1, characterized in that, The natural mineral salt is one or more of bamboo salt, sea salt, rock salt, and mineral salt. When the natural mineral salt is a single type of salt, it needs to be calcined at high temperature. When bamboo salt is added alone as a single type of salt, the amount of bamboo salt added is 0.1g / L to 0.8g / L. When bamboo salt is compounded with other mineral salts, the proportion of bamboo salt is not less than 50% of the total amount of natural mineral salt added.

3. The selenium-enriched bamboo salt stabilized alcoholic beverage according to claim 2, characterized in that, The antioxidant is a combination of at least two of the following: tea polyphenols, rosemary extract, grape seed extract, vitamin C, and vitamin E. When the combination of antioxidants is tea polyphenols, rosemary extract, and vitamin C, the mass ratio of tea polyphenols, rosemary extract, and vitamin C is 1:0.8:0.

5.

4. The selenium-enriched bamboo salt stabilized alcoholic beverage according to claim 3, characterized in that, The antifreeze stabilizer is one or more of erythritol, glycerol, sorbitol, and maltitol. When erythritol and glycerol are combined, the mass ratio of the combination is 1:0.5 to 1:1.

5.

5. The selenium-enriched bamboo salt stabilized alcoholic beverage according to claim 4, characterized in that, The acid-base balance stabilizer is one or more of sodium citrate, glycine, γ-aminobutyric acid, and polydextrose. When sodium citrate and γ-aminobutyric acid are selected to be compounded, the mass ratio of the compounding is 1:0.3 to 1:0.

7.

6. The selenium-enriched bamboo salt stabilized alcoholic beverage according to claim 5, characterized in that, Using baijiu (Chinese liquor) as a base, the product includes the following components: elemental selenium, with a selenium content of 0.03 mg / L to 0.4 mg / L per liter of base liquor; natural mineral salts, with an addition amount of 0.12 g / L to 0.16 g / L per liter of base liquor; antioxidants, with a total addition amount of 0.8 g / L to 0.9 g / L per liter of base liquor; antifreeze stabilizers, with an addition amount of 6 g / L to 15 g / L per liter of base liquor; and acid-base balance stabilizers, with an addition amount of 3 g / L to 4 g / L per liter of base liquor.

7. The selenium-enriched bamboo salt stabilized alcoholic beverage according to claim 5, characterized in that, Using beer as a base, it includes the following components: elemental selenium, with a selenium content of 0.01 mg / L to 0.3 mg / L per liter of base beer; natural mineral salts, with an addition amount of 0.05 g / L to 0.09 g / L per liter of base beer; antioxidants, with a total addition amount of 0.01 g / L to 0.09 g / L per liter of base beer; antifreeze stabilizers, with an addition amount of 1 g / L to 5 g / L per liter of base beer; and acid-base balance stabilizers, with an addition amount of 0.1 g / L to 0.9 g / L per liter of base beer.

8. A selenium-enriched bamboo salt-stabilized alcoholic beverage according to claim 5, characterized in that, Using wine as a base, it includes the following components: elemental selenium, with a selenium content of 0.3 mg / L to 0.5 mg / L per liter of base wine; natural mineral salts, with an addition amount of 1.5 to 2 g / L per liter of base wine; antioxidants, with a total addition amount of 0.5 g / L to 1 g / L per liter of base wine; antifreeze stabilizers, with an addition amount of 10 g / L to 20 g / L per liter of base wine; and acid-base balance stabilizers, with an addition amount of 3 g / L to 5 g / L per liter of base wine.

9. A method for preparing a selenium-enriched bamboo salt-stabilized alcoholic beverage according to any one of claims 6-8, characterized in that, Includes the following steps: Step S1: Pretreatment: The base wine is pretreated by filtration, turbidity removal, impurity removal, and fusel oil reduction. The specific operation is as follows: The base wine is filtered using a plate and frame filter combined with activated carbon adsorption. The filtration accuracy is controlled at 0.45μm, the activated carbon addition is 0.1g / L~0.3g / L, and the adsorption time is 30~60min to remove impurities, precipitates, turbidity, and fusel oil from the base wine. The pretreated base wine is allowed to stand for 1~2h, and the supernatant is taken for later use. Step S2: Place the pretreated base material in a sealed mixing tank and add the following components in sequence: First, add the prepared natural mineral salt and stir for 15-20 minutes until completely dissolved; then add the antifreeze stabilizer and continue stirring for 10-15 minutes; next, add the acid-base balance stabilizer and stir for 10-15 minutes to adjust the pH of the base material to 3.8-6.5; then add the antioxidant and stir for 10-15 minutes; finally, add elemental selenium and stir for 20-30 minutes. Step S3: The entire mixing and dissolving process is carried out under low temperature, light-proof, and oxygen-controlled conditions. The specific parameters are as follows: the temperature is controlled at 15℃~25℃; the stirring tank is made of light-proof material, and nitrogen is filled into the tank to control oxygen content, which is controlled below 0.5%; the stirring speed is 100~150r / min. Step S4: The well-mixed liquid is subjected to microporous fine filtration, sterilization and turbidity removal treatment using a polyethersulfone microporous filter membrane with a filtration accuracy of 0.22μm and a filtration pressure of 0.1~0.2MPa. Step S5: Seal, protect from light, and age the product to obtain the final product.

10. A selenium-enriched bamboo salt-stabilized alcoholic beverage according to claim 1, characterized in that, The alcoholic beverages are used alone or in combination in the fields of alcoholic beverage processing, food production, and health drinks.

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