A tonic health-care herbal liquor and a preparation method and application thereof

Abstract

This invention provides a nourishing herbal wine, its preparation method, and its application, belonging to the field of herbal wine technology. The herbal wine of this invention is composed of medicinal and edible extracts and baijiu (Chinese white liquor). The medicinal and edible extracts are made from Astragalus membranaceus, Codonopsis pilosula, Lycium barbarum, Longan, Schisandra chinensis, Polygonatum odoratum, Ophiopogon japonicus, and Glycyrrhiza uralensis, obtained through enzymatic hydrolysis with compound enzymes, stepwise fermentation with yeast and Bifidobacteria, and adsorption by activated carbon. This invention, through scientific formulation and enzymatic hydrolysis and stepwise fermentation processes, fully releases the immune-active components and anti-fatigue active substances in the raw materials, exhibiting significant anti-fatigue and immunity-enhancing effects. Furthermore, it has a clear color, harmonious aroma, and mellow taste, solving the problems of insignificant efficacy and unpleasant taste in traditional health wines. It can be widely used in the preparation of anti-fatigue and immunity-enhancing products.

Description

Technical Field

[0001] This invention relates to the field of herbal wine technology, specifically to a nourishing and health-preserving herbal wine, its preparation method, and its application. Background Technology

[0002] With the fast pace of modern life and increasing work pressure, fatigue and weakened immunity have become common health problems. Chronic fatigue not only affects work efficiency and quality of life but can also lead to various chronic diseases; while weakened immunity makes the body more susceptible to viral and bacterial infections. Therefore, developing health products with anti-fatigue and immune-boosting functions is of significant practical importance.

[0003] Currently, there are many types of products on the market for combating fatigue and boosting immunity, mainly including chemically synthesized drugs, health foods, and traditional Chinese medicine preparations. While chemically synthesized drugs are faster-acting, long-term use may lead to side effects and do not address the root cause. Ordinary health foods, such as vitamin and mineral supplements, have relatively singular effects and often fail to achieve comprehensive conditioning. Traditional Chinese medicine preparations are mostly based on compound formulations, emphasizing overall regulation, but they suffer from problems such as unpleasant taste, inconvenient administration, and inconsistent absorption efficiency.

[0004] In traditional Chinese medicine theory, medicinal wines are a time-honored form of Chinese medicine that can promote the dissolution and absorption of active ingredients. However, many existing health wine products still have some shortcomings: firstly, they often use single Chinese herbs, which are not very targeted at the physical characteristics of modern people and the mechanisms of fatigue and immune imbalance; secondly, the preparation process is relatively traditional, such as long soaking time and poor extraction of active ingredients, resulting in insignificant efficacy.

[0005] Furthermore, modern consumers have increasingly higher demands for health products, focusing not only on efficacy but also on taste and convenience. Therefore, developing a nourishing herbal wine with clearly defined effects, a pleasant taste, and ease of consumption is of great significance for meeting market demand and promoting the development of the health industry. Summary of the Invention

[0006] The purpose of this invention is to provide a nourishing herbal wine, its preparation method, and its application. The nourishing herbal wine provided by this invention not only has a good taste but also has the effects of anti-fatigue and improving immunity.

[0007] To achieve the above-mentioned objectives, the present invention provides the following technical solution:

[0008] This invention provides a nourishing herbal wine, composed of a medicinal and edible extract and white wine in a weight ratio of 1:(100-200); the medicinal and edible extract includes the following raw materials in parts by weight: Astragalus membranaceus 18-22 parts, Codonopsis pilosula 15-20 parts, Lycium barbarum 15-20 parts, Longan 12-18 parts, Schisandra chinensis 5-8 parts, Polygonatum odoratum 5-8 parts, Ophiopogon japonicus 5-8 parts and Glycyrrhiza uralensis 2-5 parts.

[0009] Preferably, the preparation method of the medicinal and edible extract includes: pulverizing and mixing Astragalus membranaceus, Codonopsis pilosula, Lycium barbarum, Longan, Schisandra chinensis, Polygonatum odoratum, Ophiopogon japonicus and Glycyrrhiza uralensis respectively, mixing with water, hydrolyzing with a compound enzyme, adding a carbon source, inoculating with yeast for aerobic fermentation, inoculating with Bifidobacterium bifidum for anaerobic fermentation, sterilizing, filtering, adsorbing the filtrate with activated carbon, filtering again, concentrating the filtrate to obtain the medicinal and edible extract.

[0010] More preferably, the complex enzyme is composed of cellulase, flavor protease and amylase in a weight ratio of (2-3):1:1.

[0011] More preferably, the enzymatic hydrolysis is performed at a temperature of 45-50°C, a pH value of 4.5-5.5, and a time of 2-4 hours.

[0012] More preferably, the yeast is *Issa mesasura* CICC 31129, and the bifidobacterium is *Bifidobacterium bifidum* CICC 6168.

[0013] More preferably, the aerobic fermentation temperature is 25-30℃, the pH value is 5.5-6.5, the aeration rate is 0.8-1.2 vvm, and the time is 48-72h.

[0014] More preferably, the anaerobic fermentation temperature is 35-39℃, the pH value is 6-7, and the time is 72-96h.

[0015] Preferably, the alcohol content of the liquor is 35°-60°.

[0016] The present invention also provides a method for preparing the above-mentioned nourishing herbal wine, comprising: mixing the medicinal and edible extract with white wine, aging it at 15-25℃, filtering it, and obtaining the nourishing herbal wine.

[0017] The present invention also provides an application of the above-mentioned nourishing herbal wine in the preparation of anti-fatigue and immunity-enhancing products.

[0018] Compared with the prior art, the present invention has the following beneficial effects: This invention provides a nourishing herbal wine, composed of a medicinal and edible extract and white wine. The medicinal and edible extract is obtained from astragalus, codonopsis, wolfberry, longan, schisandra, polygonatum, ophiopogon, and licorice as raw materials, through enzymatic hydrolysis by compound enzymes, stepwise fermentation by yeast and bifidobacteria, and adsorption by activated carbon. The medicinal and edible extract is mixed with white wine, allowed to stand for aging, and filtered to obtain the nourishing herbal wine.

[0019] This invention's medicinal and edible extract can promote the proliferation and activity of immune cells, improve energy metabolism, reduce fatigue accumulation, while harmonizing medicinal properties, optimizing taste, and enhancing nourishing and health-preserving effects. Aging allows the effective components in the extract to fully integrate with the liquor, promoting the coordination of flavor substances, reducing spiciness, and improving the mellowness of the taste. This invention's nourishing and health-preserving herbal wine has significant anti-fatigue and immunity-enhancing effects, and is clear in color, harmonious in aroma, and mellow in taste. It solves the problems of traditional health wines having insignificant effects and unpleasant taste, and can be widely used in the preparation of anti-fatigue and immunity-enhancing products. Detailed Implementation

[0020] This invention provides a nourishing herbal wine, composed of a medicinal and edible extract and white wine in a weight ratio of 1:(100-200); the medicinal and edible extract includes the following raw materials in parts by weight: Astragalus membranaceus 18-22 parts, Codonopsis pilosula 15-20 parts, Lycium barbarum 15-20 parts, Longan 12-18 parts, Schisandra chinensis 5-8 parts, Polygonatum odoratum 5-8 parts, Ophiopogon japonicus 5-8 parts and Glycyrrhiza uralensis 2-5 parts.

[0021] Astragalus membranaceus, a core ingredient in this invention that is both food and medicine, is warm in nature and sweet in taste. It can enhance the proliferation and differentiation of immune cells, thereby improving the body's ability to resist pathogens. At the same time, it can also improve the body's energy metabolism, reduce lactic acid accumulation, and relieve muscle fatigue. It strengthens immune regulation and lays the foundation for anti-fatigue effects, making it a key ingredient in this invention that combines immune enhancement and anti-fatigue properties.

[0022] This invention relates to Codonopsis pilosula, which is mild in nature and sweet in taste. It tonifies the middle energizer, replenishes qi, strengthens the spleen and lungs, improves spleen and stomach function, promotes nutrient absorption, and provides material support for the generation and maintenance of the body's immune cells. Furthermore, it can regulate the secretion of immune cytokines, enhance the body's non-specific immune function, and when combined with Astragalus membranaceus, it can replenish the body's energy consumption, relieve fatigue, and address problems caused by insufficient nutrient absorption, decreased immunity, and cumulative fatigue.

[0023] The wolfberry of this invention is neutral in nature and sweet in taste. It can promote lymphocyte proliferation, enhance the body's specific and non-specific immune functions, and at the same time, it can eliminate free radicals in the body, reduce oxidative stress damage to cells, and delay the onset of fatigue. It can also maintain the integrity of the mucosal immune barrier, prevent pathogen invasion, and when combined with other components, it can strengthen immune defense and assist in anti-fatigue through antioxidant effects, thereby improving the overall health benefits of the product.

[0024] This invention relates to longan, which is warm in nature and sweet in taste. Its main functions are to nourish the heart and spleen, nourish blood and calm the mind. It can quickly replenish the body's energy, relieve fatigue and weakness caused by insufficient energy, improve sleep quality, and reduce immune dysfunction caused by staying up late and excessive stress. Its mild nourishing properties can harmonize the medicinal properties of other ingredients in the formula, avoid cold stimulation, enhance the product's smooth taste, and balance efficacy and eating experience.

[0025] The Schisandra chinensis of this invention is warm in nature and has a sour and sweet taste. Its core functions are astringent and consolidating, replenishing qi and promoting body fluid production. It can enhance the body's adaptability to adverse environments, reduce the suppression of immune function by stress response, and promote the secretion of saliva and gastric juice, improve digestion and absorption, and provide a material basis for immune regulation. It can also scavenge free radicals in the body, inhibit lipid peroxidation, and relieve muscle fatigue. Its sour and sweet properties can harmonize the spiciness of baijiu and improve the taste of the product. When combined with other ingredients, it can enhance the dual effects of anti-fatigue and immune enhancement.

[0026] The Solomon's Seal of this invention is slightly cold in nature and sweet in taste. Its main functions are to nourish yin and moisten dryness, promote body fluid and quench thirst. It can nourish the yin of the lungs and stomach, relieve the symptoms of yin deficiency and dryness caused by staying up late and fatigue, and reduce the impact of dryness and heat in the body on the activity of immune cells. It can enhance the phagocytic function of macrophages, regulate the secretion of immune factors, and improve the body's immunity. At the same time, its yin-nourishing effect can neutralize the dryness of the warm ingredients in the formula, prevent internal heat, and improve discomfort such as dry mouth and tongue caused by fatigue, thus improving product compatibility.

[0027] The Ophiopogon japonicus of this invention is slightly cold in nature and has a sweet and slightly bitter taste. Its core functions are to nourish yin and promote body fluid production, moisten the lungs and clear the heart. It can replenish the body's yin fluid and relieve symptoms such as fatigue, weakness and dry mouth caused by yin deficiency. It can enhance the body's non-specific immune function, replenish the body's essential nutrients, participate in energy metabolism, and reduce fatigue accumulation. Its slightly cold properties, when combined with Polygonatum odoratum, harmonize the overall medicinal properties of the formula, avoid excessive heat, and at the same time improve the mellowness of the product's taste, taking into account both health benefits and eating comfort.

[0028] The licorice in this invention is neutral in nature and sweet in taste. On the one hand, it can moderate the medicinal properties of other raw materials in the formula, reduce irritation, and at the same time mask the bitterness of some raw materials, thus improving the taste of the product. On the other hand, glycyrrhizin can enhance the body's immune function, promote the activity of immune cells, scavenge free radicals, resist oxidation and fatigue, and reduce damage to the body. It can also protect the gastrointestinal mucosa and promote nutrient absorption.

[0029] The preferred method for preparing the medicinal and edible extract of the present invention includes: pulverizing and mixing Astragalus membranaceus, Codonopsis pilosula, Lycium barbarum, Longan, Schisandra chinensis, Polygonatum odoratum, Ophiopogon japonicus and Glycyrrhiza uralensis respectively, mixing with water to obtain a mixture, hydrolyzing with a compound enzyme, inactivating the enzyme, adding a carbon source, sterilizing, inoculating with yeast for aerobic fermentation, inoculating with Bifidobacterium bifidum for anaerobic fermentation, sterilizing, filtering, adsorbing the filtrate with activated carbon, filtering again, concentrating the filtrate to obtain the medicinal and edible extract.

[0030] The particle size of the pulverized material in this invention is preferably 200-400 mesh, more preferably 300 mesh; the weight ratio of the mixture to water is preferably 1:(8-12), more preferably 1:10. This step can significantly increase the specific surface area of ​​the raw materials, making it easier for the active ingredients to come into contact with the enzyme solution and microorganisms, creating conditions for the release and transformation of effective ingredients in the subsequent enzymatic hydrolysis and fermentation process.

[0031] The composite enzyme of the present invention is preferably composed of cellulase, flavor protease and amylase in a weight ratio of (2-3):1:1, more preferably 2.5:1:1; the amount of the composite enzyme added is preferably 1%-3% of the weight of the mixture; the enzymatic hydrolysis temperature is preferably 45-50℃, more preferably 48℃, the pH value is preferably 4.5-5.5, more preferably 5, and the time is preferably 2-4h, more preferably 3h.

[0032] This invention employs a composite enzyme consisting of cellulase, flavor protease, and amylase. Cellulase decomposes cellulose in the cell walls of raw materials, disrupting the cell wall structure and allowing for the full release of active ingredients such as polysaccharides and saponins within the cells. Flavor protease hydrolyzes proteins in raw materials, generating easily absorbed small peptides and amino acids, thus improving nutrient utilization and product taste. Amylase decomposes starch in raw materials, converting it into fermentable sugars, providing a carbon source for subsequent fermentation. The combined use of these three enzymes maximizes enzymatic hydrolysis efficiency, ensuring the full release of effective components from the raw materials and providing a sufficient material basis for subsequent fermentation and product efficacy.

[0033] The carbon source of the present invention is preferably glucose or sucrose, more preferably glucose, and the amount of carbon source added is preferably 1%-3% of the weight of the enzymatic hydrolysate, more preferably 2%.

[0034] The yeast used in this invention is preferably *Issa mesasura* CICC 31129, and the preferred concentration of *Issa mesasura* CICC 31129 in the fermentation system is 1 × 10⁻⁶. 9 -3×10 9 bacteria / g, more preferably 2×10⁶ cells / g. 9The aerobic fermentation temperature is preferably 25-30℃, more preferably 28℃, the pH value is preferably 5.5-6.5, more preferably 6, the aeration rate is preferably 0.8-1.2 vvm, more preferably 1 vvm, and the time is 48-72h.

[0035] After aerobic fermentation, it is preferable to add a carbon source, preferably 1%-3% of the weight of the mixture, more preferably 2%.

[0036] The Bifidobacterium used in this invention is preferably Bifidobacterium bifidum CICC 6168, and the preferred bacterial count concentration of Bifidobacterium bifidum CICC6168 in the fermentation system is 3 × 10⁻⁶. 9 -5×10 9 bacteria / g, more preferably 4×10⁶ bacteria / g 9 The anaerobic fermentation temperature is preferably 35-39℃, more preferably 38℃, the pH value is preferably 6-7, more preferably 6.5, and the time is preferably 72-96h, more preferably 84h.

[0037] This invention achieves the conversion and enhancement of effective components in medicinal and edible raw materials through aerobic fermentation with *Isárd's yeast* and anaerobic fermentation with *Bifidobacterium bifidum*. In the aerobic fermentation stage, *Isárd's yeast* CICC 31129 converts enzymatically hydrolyzed sugars into intermediate products such as organic acids and alcohols, while simultaneously modifying the structure of active ingredients in the raw materials, thus improving their bioavailability. In the anaerobic fermentation stage, *Bifidobacterium bifidum* CICC 6168 further utilizes the intermediate products to generate short-chain fatty acids, bioactive peptides, and other substances. These products not only enhance macrophage activity and boost immunity but also alleviate fatigue. This stepwise fermentation avoids the problems of limited product variety and insufficient efficacy caused by single fermentation. The specific metabolites of the two strains significantly enhance the overall efficacy of the product in anti-fatigue and immune-boosting effects, while also improving the product's flavor.

[0038] The amount of activated carbon added in this invention is preferably 1%-3% of the weight of the mixture, more preferably 2%.

[0039] The activated carbon of this invention has a rich porous structure and strong adsorption capacity. It can selectively adsorb pigments and off-flavor substances (such as unpleasant odors produced by fermentation and bitter substances in raw materials) in the fermentation liquid. At the same time, it adsorbs some of the small impurities that have not been removed, thereby improving the color and taste purity of the product. This step avoids the problem of dull color and poor taste caused by residual impurities in the fermentation liquid. It optimizes the consumption experience while ensuring the efficacy of the product, so that the herbal wine has both health benefits and good sensory qualities.

[0040] The alcohol content of the baijiu (Chinese liquor) described in this invention is preferably 35°-60°, more preferably 52°, and the baijiu is preferably one of light-aroma baijiu, strong-aroma baijiu, or sauce-aroma baijiu.

[0041] The present invention also provides a method for preparing the above-mentioned nourishing herbal wine, comprising: mixing the medicinal and edible extract with white wine, aging it at 15-25℃, filtering it, and obtaining the nourishing herbal wine.

[0042] The wine-based formulation of this invention promotes the absorption of active ingredients by the human body, which aligns with the traditional Chinese medicine theory of guiding the medicine upwards and aiding in its efficacy. Aging allows the active ingredients in the extract to fully integrate with the liquor, while also promoting the coordination of flavor substances, reducing spiciness, and enhancing the mellowness of the taste. It balances the dissolution and absorption of active ingredients, the optimization of taste, and the stability of the product.

[0043] The present invention also provides an application of the above-mentioned nourishing herbal wine in the preparation of anti-fatigue and immunity-enhancing products.

[0044] The method of consuming the herbal wine described in this invention is as follows: drink it 1-2 times a day, with each dose being 15-30mL; it is recommended to drink it half an hour after meals and avoid drinking it on an empty stomach; during the drinking period, avoid eating raw, cold, spicy and irritating foods, and it is not advisable to drink it at the same time as other alcoholic beverages.

[0045] The technical solutions of this invention will be clearly and completely described below with reference to the embodiments thereof. Obviously, the described embodiments are only a part of the embodiments of this invention, and not all of them. All other embodiments obtained by those skilled in the art based on the embodiments of this invention without creative effort are within the scope of protection of this invention.

[0046] Unless otherwise specified, the following embodiments are all conventional methods.

[0047] Unless otherwise specified, all materials and reagents used in the following examples are commercially available.

[0048] Cellulase, with an enzyme activity of 100,000 U / g, was sourced from Guangzhou Anrui Food Ingredients Co., Ltd.; Flavor protease, with an enzyme activity of 100,000 U / g, was sourced from Nanjing Jingchang Biotechnology Co., Ltd.; α-Amylase, with an enzyme activity of 100,000 U / g, was sourced from Nanning Pangbo Bioengineering Co., Ltd.; Lignase, with an enzyme activity of 100,000 U / g, was sourced from Jiangsu Enming Bioengineering Technology Co., Ltd.; Papain, with an enzyme activity of 100,000 U / g, was sourced from Nanning Pangbo Bioengineering Co., Ltd.; β-Amylase, with an enzyme activity of 100,000 U / g, was sourced from Xi'an Darwen Biotechnology Co., Ltd.

[0049] The following strains of *Issa mesasura* CICC 31129, *Bifidobacterium bifidum* CICC 6168, *Saccharomyces cerevisiae* CICC 1406, and *Bifidobacterium longum* CICC 24632 were derived from the China Industrial Microbial Culture Collection Center.

[0050] Activated carbon specific surface area 1.1 m² 2 / g, specific gravity 1.2T / m 3 This product originates from Zhengzhou Zhuohang Water Purification Materials Co., Ltd.

[0051] Example 1: Preparation of extracts derived from both food and medicine (1) Raw material pretreatment: Weigh out 20 parts of Astragalus membranaceus, 18 parts of Codonopsis pilosula, 18 parts of Lycium barbarum, 15 parts of Longan, 7 parts of Schisandra chinensis, 7 parts of Polygonatum odoratum, 7 parts of Ophiopogon japonicus and 3 parts of Glycyrrhiza uralensis by weight, pulverize them separately and pass them through a 300-mesh sieve, mix them evenly to obtain mixed raw materials; mix the mixed raw materials with water at a weight ratio of 1:10 and stir to obtain mixed materials.

[0052] (2) Compound enzyme hydrolysis: Add 2% of the weight of the compound enzyme (composed of cellulase, flavor protease and α-amylase in a weight ratio of 2.5:1:1) to the mixture, hydrolyze for 3 hours at pH 5 and 48℃, inactivate the enzyme, filter, and obtain the hydrolysate. (3) Stepwise fermentation: Add 2% glucose by weight of the mixture to the enzymatic hydrolysate, sterilize and cool to 25°C, inoculate with Saccharomyces cerevisiae CICC 31129, and control the bacterial count in the fermentation system to 2×10⁻⁶. 9 One cell / g, under aerobic fermentation for 60h at a temperature of 28℃, pH 6, and a sterile air flow rate of 1vvm; After aerobic fermentation is completed, glucose is added to the system at a rate of 2% of the weight of the mixture. Inoculate with Bifidobacterium bifidum CICC 6168 and control the bacterial count concentration in the fermentation system to 4 × 10⁻⁶. 9 1 cell / g, anaerobic fermentation at 37℃ and pH 6.5 for 84h, then sterilized.

[0053] (4) Purification and concentration: The sterilized fermentation broth was filtered using a plate and frame filter press, and the supernatant was collected. Activated carbon was added to the supernatant at a rate of 2% of the weight of the supernatant. The mixture was stirred and adsorbed at 150 rpm for 30 min, and then filtered again. The filtrate was concentrated under reduced pressure and freeze-dried to a water content of 2.35 wt% to obtain the medicinal and edible extract.

[0054] Example 2: Preparation of extracts derived from both food and medicine (1) Raw material pretreatment: Weigh out the raw materials according to the weight parts. 18 parts of Astragalus membranaceus, 15 parts of Codonopsis pilosula, 15 parts of Lycium barbarum, 12 parts of Longan, 5 parts of Schisandra chinensis, 5 parts of Polygonatum odoratum, 5 parts of Ophiopogon japonicus, and 2 parts of Glycyrrhiza uralensis were pulverized and passed through a 200-mesh sieve. After being mixed evenly, the mixed raw materials were obtained. The mixed raw materials were then mixed with water at a weight ratio of 1:8 to obtain the mixed ingredients. (2) Compound enzyme hydrolysis: Add 1% of the weight of the compound enzyme (composed of cellulase, flavor protease and α-amylase in a weight ratio of 2:1:1) to the mixture, hydrolyze for 2 hours at pH 4.5 and 45℃, inactivate the enzyme, filter, and obtain the hydrolysate. (3) Stepwise fermentation: Add 1% glucose by weight of the mixture to the enzymatic hydrolysate, sterilize and cool to 25°C, inoculate with Saccharomyces cerevisiae CICC 31129, and control the bacterial count concentration to 1×10⁻⁶. 9 One cell / g, under aerobic fermentation conditions of 25℃, pH 5.5 and sterile air flow rate of 0.8vvm for 72h; After aerobic fermentation is completed, glucose is added to the system at a rate of 1% of the weight of the mixture. Inoculate with Bifidobacterium bifidum CICC 6168 and control the bacterial count concentration in the fermentation system to 3 × 10⁻⁶. 9 1 cell / g, anaerobic fermentation at 35℃ and pH 6 for 96h, then sterilized.

[0055] (4) Purification and concentration: The sterilized fermentation broth was filtered using a plate and frame filter press, and the supernatant was collected. Activated carbon was added to the supernatant at a rate of 1% of the weight of the supernatant. The mixture was stirred and adsorbed at 120 rpm for 40 min, and then filtered again. The filtrate was concentrated under reduced pressure and freeze-dried to a water content of 2.19 wt% to obtain the medicinal and edible extract.

[0056] Example 3: Preparation of extracts derived from both food and medicine (1) Raw material pretreatment: Weigh out 22 parts of Astragalus membranaceus, 20 parts of Codonopsis pilosula, 20 parts of Lycium barbarum, 18 parts of Longan, 8 parts of Schisandra chinensis, 8 parts of Polygonatum odoratum, 8 parts of Ophiopogon japonicus and 5 parts of Glycyrrhiza uralensis according to the weight ratio, pulverize them separately and pass them through a 400-mesh sieve, mix them evenly to obtain mixed raw materials; mix the mixed raw materials with water at a weight ratio of 1:12 and stir to obtain mixed materials. (2) Compound enzyme hydrolysis: Add 3% of the weight of the compound enzyme (composed of cellulase, flavor protease and α-amylase in a weight ratio of 3:1:1) to the mixture, hydrolyze for 2 hours at pH 5.5 and 50℃, inactivate the enzyme, filter, and obtain the hydrolysate. (3) Stepwise fermentation: Add 3% glucose by weight of the mixture to the enzymatic hydrolysate, sterilize and cool to 25°C, inoculate with Saccharomyces cerevisiae CICC 31129, and control the bacterial count concentration to 3×10⁻⁶. 9One cell / g, aerobic fermentation for 48h at 30℃, pH 6.5 and aeration rate of 1.2vvm; After aerobic fermentation is completed, glucose is added to the system at a rate of 3% of the weight of the mixture. Inoculate with Bifidobacterium bifidum CICC 6168 and control the bacterial count concentration in the fermentation system to 5 × 10⁻⁶. 9 1 cell / g, anaerobic fermentation at 39℃ and pH 7 for 72h, then sterilized.

[0057] (4) Purification and concentration: The sterilized fermentation broth was filtered using a plate and frame filter press, and the supernatant was collected. Activated carbon was added to the supernatant at a rate of 3% of the weight of the supernatant. The mixture was stirred and adsorbed at 180 rpm for 28 min, and then filtered again. The filtrate was concentrated under reduced pressure and freeze-dried to a water content of 2.26 wt% to obtain the medicinal and edible extract.

[0058] Comparative Example 1 The specific implementation method is the same as in Example 1, except that Astragalus membranaceus is replaced with ginseng and Codonopsis pilosula is replaced with Salvia miltiorrhiza.

[0059] Comparative Example 2 The specific implementation method is the same as in Example 1, except that the complex enzyme is composed of ligninase, papain and β-amylase in a weight ratio of 2.5:1:1, while other conditions remain unchanged.

[0060] Comparative Example 3 The specific implementation method is the same as in Example 1, except that Saccharomyces orientalis CICC 31129 is replaced with Saccharomyces cerevisiae CICC 1406, and Bifidobacterium bifidum CICC 6168 is replaced with Bifidobacterium longum CICC 24632, while other conditions remain unchanged.

[0061] Comparative Example 4 The specific implementation method is the same as in Example 1, except that (3) fermentation is as follows: 2% of glucose by weight of the mixture is added to the enzymatic hydrolysate, sterilized and cooled to 25°C, and then inoculated with Saccharomyces cerevisiae CICC 31129 (controlling the bacterial count concentration in the fermentation system to be 2×10⁻⁶). 9 (cells / g) and Bifidobacterium bifidum CICC 6168 (controlling the bacterial count concentration in the fermentation system to 4×10⁻⁶). 9 The mixture was anaerobic fermented at 32°C and pH 6.3 for 144 hours (glucose was added to the system at 60 hours of fermentation, at a rate of 2% of the weight of the mixture), and then sterilized.

[0062] Comparative Example 5 The specific implementation method is the same as in Example 1, except that (3) the fermentation is carried out in steps as follows: Add 2% (by weight) of glucose to the enzymatic hydrolysate, sterilize and cool to 25°C, inoculate with Bifidobacterium bifidum CICC 6168, and control the bacterial count in the fermentation system to 4 × 10⁻⁶. 9 1 cell / g, anaerobic fermentation at 37℃ and pH 6.5 for 84h; After anaerobic fermentation is completed, glucose is added to the system at a rate of 2% of the weight of the mixture. The fermentation system was inoculated with *Issarum ectenes* CICC 31129, and the bacterial count was controlled at 2 × 10⁻⁶. 9 The bacteria were fermented aerobicly for 60 hours at 28°C, pH 6, and 1 vvm of sterile air, and then sterilized.

[0063] Comparative Example 6 The specific implementation method is the same as that in Example 1, except that (4) purification and concentration are as follows: the sterilized fermentation liquid is filtered by a plate and frame filter press, the filtrate is concentrated under reduced pressure, and freeze-dried to a water content of 2.42 wt% to obtain the medicinal and edible extract.

[0064] Comparative Example 7 (1) Raw material pretreatment: Weigh out 20 parts of Astragalus membranaceus, 8 parts of Codonopsis pilosula, 18 parts of Lycium barbarum, 15 parts of Longan, 7 parts of Schisandra chinensis, 7 parts of Polygonatum odoratum, 7 parts of Ophiopogon japonicus and 3 parts of Glycyrrhiza uralensis by weight, pulverize them separately and pass them through a 300-mesh sieve, mix them evenly to obtain mixed raw materials; mix the mixed raw materials with water at a weight ratio of 1:10 and stir to obtain mixed materials.

[0065] (2) Reflux extraction: The mixture was heated and refluxed at 102℃ for 2 hours each time, filtered, and the filtrates were combined. The filtrates were concentrated under reduced pressure and freeze-dried to a water content of 2.38 wt% to obtain the medicinal and edible extract.

[0066] Experimental Example 1 The performance of the food-medicine homologous extracts from Examples 1-3 and Comparative Examples 1-7 was tested to assess their immune-boosting and anti-fatigue-relieving properties, thus characterizing the nourishing and restorative effects of these food-medicine homologous products. Specific tests are as follows: 1. Immunity Boosting Test Measuring the phagocytic activity of macrophages is a key indicator for directly assessing the body's non-specific immune function, and it is closely related to overall immunity. By measuring the efficiency of this process, the state of the immune system can be directly measured.

[0067] Experimental animals: Kunming mice (20±2g, SPF grade).

[0068] Experimental reagent: India Ink.

[0069] Preparation before the experiment: The same batch of mice were acclimatized for 1 week and then subjected to the following specific experimental tests.

[0070] The mice were randomly divided into 10 groups: blank control group, model group, and experimental group (medicinal and edible extracts from Examples 1-3 and Comparative Examples 1-7), for a total of 12 groups.

[0071] The preparation method of the medicinal and edible homology extract dispersion is as follows: the medicinal and edible homology extract is mixed with 10 times its weight of physiological saline and stirred at 200 rpm for 30 min to obtain the medicinal and edible homology extract dispersion.

[0072] The experimental group was administered the corresponding medicinal and edible extract dispersion by gavage at a dose of 100 mg / kg body weight, while the blank control group and the model group were administered the same weight of physiological saline by gavage. The drugs were administered once a day (at 2:00 pm every day for 29 consecutive days).

[0073] From day 24 to day 29 of administration, except for the blank control group, mice in other groups were injected intraperitoneally daily with hydrocortisone HC dose of 15 mg / kg body weight, while the blank control group was injected with an equal volume of physiological saline.

[0074] On day 30, the mouse body weight (W1) was recorded. Then, India Ink diluted 4 times with physiological saline was injected via the tail vein at a dose of 10 mL / kg body weight. Timing was then started. At 2 min and 12 min after injection, 20 μL of blood was collected from the venous plexus of the inner canthus of the mouse orbit. 0.1 wt% Na2CO3 solution with a concentration of 1000 times the blood volume was added and mixed. The absorbance (OD) value was measured at 600 nm. After blood collection, the mouse was sacrificed, and the liver and spleen were removed. The total weight was recorded as W2, and the phagocytic activity index (α) value was calculated.

[0075] The calculation formula is as follows: α=K 1 / 3 ×W1 / W2, K=∣lgOD1-lgOD2∣ / (t2-t1), where OD1 and OD2 are the absorbance OD values ​​of the solutions obtained from blood collection at 2 min and 12 min, respectively, and t2-t1 is the difference between the time of the second blood collection and the time of the first blood collection.

[0076] The increase in α value of each group compared to the model group was calculated based on the α value of each group (γ = experimental group α value - model group α value). The test results are shown in Table 1.

[0077] Table 1. Results of immune enhancement test in each group of mice.

[0078] As shown in Table 1, the phagocytic activity index α value of the model group was significantly lower than that of the blank group, indicating that the immunosuppression model was successfully constructed. The α and γ values ​​of Examples 1-3 were close to the levels of the blank control group, confirming that the medicinal and edible extract of the present invention can significantly reverse the immunosuppressive state and enhance the phagocytic activity of macrophages.

[0079] In Comparative Example 1, replacing the core ingredients Astragalus membranaceus and Codonopsis pilosula resulted in a decrease in the gamma value, indicating that the combination of Astragalus membranaceus and Codonopsis pilosula in the original formula was key to immune enhancement. Their combination promoted immune cell proliferation and cytokine secretion, and the replacement reduced the immune efficacy. In Comparative Example 2, changing the complex enzyme system resulted in a decrease in the gamma value, indicating that the specific ratio of cellulase, flavor protease, and amylase can efficiently release the immune-active components in the raw materials, and other enzyme systems cannot achieve the same enzymatic hydrolysis effect. In Comparative Example 3, changing the fermentation strain resulted in a decrease in the gamma value, indicating that the stepwise fermentation of *Issa mesasura* CICC31129 and *Bifidobacterium bifidum* CICC6168 can generate unique bioactive substances, enhancing the immune effect. In Comparative Examples 4 and 5, using mixed fermentation and anaerobic-aerobic fermentation respectively, the gamma value decreased, indicating that the sequence of aerobic and anaerobic fermentation is crucial for the transformation of active ingredients; simultaneous fermentation can lead to metabolic interference between the strains. In Comparative Example 6, omitting the activated carbon adsorption step resulted in a decrease in the gamma value, possibly due to residual impurities affecting the efficacy of the immune-active components. Comparative Example 7 used conventional reflux extraction, and the γ value decreased, indicating that the enzymatic hydrolysis-fermentation combined process of the present invention has a significant effect on improving immune activity. The traditional process does not extract the effective components sufficiently, and the immune enhancement effect is weak.

[0080] 2. Enhanced anti-fatigue efficacy test Experimental animals: Kunming mice (20±2g, SPF grade).

[0081] Experimental reagent: lead.

[0082] Preparation before the experiment: The same batch of mice were acclimatized for 1 week and then subjected to the following specific experimental tests.

[0083] The mice were divided into groups of 10 each: blank control group, positive control group, and experimental group (gavage examples 1-3 and comparative examples 1-7), for a total of 12 groups.

[0084] The preparation method of the medicinal and edible homology extract dispersion is as follows: the medicinal and edible homology extract is mixed with 10 times its weight of physiological saline and stirred at 200 rpm for 30 min to obtain the medicinal and edible homology extract dispersion.

[0085] The experimental group was administered the corresponding medicinal and edible extract dispersion at 100 mg / kg body weight by gavage, the blank control group was administered an equal weight of physiological saline by gavage, and the positive control group was administered Jiuzhitang Astragalus Ginseng Royal Jelly Oral Liquid at 100 mg / kg body weight by gavage. The medication was administered once a day (at 2:00 pm every day for 10 consecutive days).

[0086] Thirty minutes after the last administration, the mice were weighed and subjected to a weighted swimming test. The mice were loaded with lead at 6% of their weight and swam in a pool at 27°C. The time to exhaustion t for each group of mice was recorded, and the increase in exhaustion time Δt for each group compared to the control group was calculated. The test results are shown in Table 2.

[0087] The time to exhaustion was defined as the period from when the mouse began swimming until it sank below the surface and could not resurface for 6 seconds.

[0088] Table 2 Results of the test on the enhanced anti-fatigue efficacy of mice in each group

[0089] As shown in Table 2, the exhaustion time of Examples 1-3 was higher than that of the blank control group and the positive control group, which proves that the anti-fatigue effect of the food and medicine homology extract of the present invention is significant, and can effectively improve the body's energy metabolism and reduce fatigue accumulation.

[0090] In Comparative Example 1, after replacing the core raw materials, Δt decreased compared to Example 1, indicating that the qi-tonifying and spleen-strengthening effects of Astragalus membranaceus and Codonopsis pilosula, combined with Lycium barbarum and Longan, can enhance the anti-fatigue effect. In Comparative Example 2, after changing the complex enzyme system, Δt decreased, indicating that the specialized complex enzyme can fully hydrolyze proteins, starches, and other components in the raw materials, generating easily absorbed small molecule peptides, amino acids, and sugars, providing a material basis for anti-fatigue. In Comparative Example 3, after changing the fermentation strains, Δt decreased, indicating that the metabolites of specific strain combinations (such as short-chain fatty acids and bioactive peptides) can alleviate muscle fatigue and improve physical endurance, while the metabolites of other strains have weaker effects. In Comparative Examples 4-5, the Δt decreased in mixed fermentation and anaerobic-aerobic fermentation, indicating that stepwise fermentation can precisely regulate the metabolic process, generating more anti-fatigue active substances, while mixed fermentation leads to metabolic disorders. In Comparative Example 6, omitting the activated carbon adsorption step resulted in a decrease in Δt, possibly due to impurities affecting the absorption of effective components and reducing the anti-fatigue effect. Comparative Example 7 used traditional reflux extraction, and the Δt decreased, indicating that the enzymatic hydrolysis-fermentation process can maximize the release of anti-fatigue active ingredients in the raw materials, while the traditional process has low extraction efficiency.

[0091] Example 4: Preparation of Nourishing Herbal Wine The medicinal and edible extract from Example 1 and 52° light-aroma baijiu were mixed at a weight ratio of 1:150, stirred at 20°C and 150 rpm for 30 min, and aged at 20°C for 23 days. The mixture was then filtered, and the filtrate was collected to obtain a nourishing herbal wine.

[0092] Example 5: Preparation of Nourishing Herbal Wine The medicinal and edible extract from Example 2 and 38° strong-aroma baijiu were mixed at a weight ratio of 1:200, stirred at 15°C and 120rpm for 40 minutes, and aged at 15°C for 30 days. The mixture was then filtered, and the filtrate was collected to obtain a nourishing herbal wine.

[0093] Example 6: Preparation of Nourishing Herbal Wine The medicinal and edible extract from Example 3 and 60° Maotai-flavor liquor were mixed at a weight ratio of 1:100, stirred at 25°C and 180 rpm for 25 min, and aged at 25°C for 20 days. The mixture was then filtered, and the filtrate was collected to obtain a nourishing herbal wine.

[0094] Comparative Example 8 The specific implementation method is the same as that in Example 4, except that the food-medicine homology extract is the food-medicine homology extract prepared in Comparative Example 1.

[0095] Comparative Example 9 The specific implementation method is the same as that in Example 4, except that the food-medicine homology extract is the food-medicine homology extract prepared in Comparative Example 2.

[0096] Comparative Example 10 The specific implementation method is the same as that in Example 4, except that the food-medicine homology extract is the food-medicine homology extract prepared in Comparative Example 3.

[0097] Comparative Example 11 The specific implementation method is the same as that in Example 4, except that the food-medicine homology extract is the food-medicine homology extract prepared in Comparative Example 4.

[0098] Comparative Example 12 The specific implementation method is the same as that in Example 4, except that the food-medicine homology extract is the food-medicine homology extract prepared in Comparative Example 5.

[0099] Comparative Example 13 The specific implementation method is the same as that in Example 4, except that the food-medicine homology extract is the food-medicine homology extract prepared in Comparative Example 6.

[0100] Comparative Example 14 The specific implementation method is the same as that in Example 4, except that the food-medicine homology extract is the food-medicine homology extract prepared in Comparative Example 7.

[0101] Experimental Example 2 Sensory evaluation Sensory quality evaluation was conducted on the tonic and health-preserving herbal wines prepared in Example 4 and Comparative Examples 8-14 to assess the effects of different preparation conditions on the product color, aroma, taste and overall drinkability.

[0102] Fourteen sensory evaluators (seven men and seven women), aged 25-45, were selected. All of them had received specialized training in sensory evaluation of health wines, were familiar with the evaluation dimensions of wine such as color, aroma, taste, and aftertaste, had no history of smoking or alcohol allergies, and had not consumed spicy or irritating foods, or consumed alcohol or smoked within 24 hours prior to the evaluation.

[0103] Sensory evaluation was conducted in a quiet, odorless, and well-lit sensory evaluation room at a temperature of 20±2℃ and a relative humidity of 50±10%. Each sample was evaluated 10 minutes apart, during which time purified water was provided for rinsing the mouth to avoid cross-contamination. 20 mL of each sample was placed in a transparent glass, randomly numbered, and scored sequentially based on four indicators: color, aroma, taste, and overall acceptability. Each indicator was scored out of 10 points, for a total of 40 points. The scoring criteria are as follows: The evaluators conducted blind evaluations of the samples (the nourishing herbal wines of Example 4 and Comparative Examples 8-14) and the control samples in sequence, scoring each item in the order of color, aroma, taste, and aftertaste. Each dimension was recorded independently, and a comprehensive scoring sheet was filled out at the end. Evaluation opinions were not exchanged throughout the process. Each sample was evaluated in parallel three times, and the average score given by the evaluators was taken as the final result.

[0104] The sensory evaluation is scored out of 100 points, with color accounting for 20 points, aroma for 30 points, taste for 35 points, and aftertaste for 15 points. The specific scoring criteria are shown in Table 3. Table 3 Sensory Evaluation Criteria for Nourishing and Health-Preserving Herbal Wines

[0105] The sensory evaluation results of the samples (Example 4, Comparative Examples 8-14, and the tonic herbal wines) are shown in Table 4.

[0106] Table 4 Sensory evaluation results of nourishing herbal wines

[0107] As shown in Table 4, the total sensory score of Example 4 was significantly higher than that of Comparative Examples 8-14, and it had significant advantages in color, aroma, taste and aftertaste.

[0108] Comparative Example 8 showed a decrease in aroma and taste harmony due to the replacement of Astragalus membranaceus and Codonopsis pilosula, proving that the compatibility of the raw materials in this invention is irreplaceable, which can not only ensure efficacy, but also optimize flavor through the harmonization of medicinal properties.

[0109] The compound enzyme hydrolysis of this invention can fully destroy the cell walls of the raw materials and release small molecule flavor substances. The total score of Comparative Example 9 (enzyme system replacement) was reduced, which verifies the necessity of the special compound enzyme in the sensory aspects of herbal wine. The stepwise fermentation of Saccharomyces orientalis and Bifidobacterium bifidum in this invention can generate more harmonious flavor substances than Comparative Example 10 (changing strains), Comparative Example 11 (mixed fermentation), and Comparative Example 12 (anaerobic fermentation followed by aerobic fermentation). The activated carbon adsorption of this invention can selectively remove off-flavor substances. The total score of Comparative Example 13 was low, highlighting the role of this step in improving sensory quality. In the traditional reflux extraction, bitter components are dissolved from the raw materials, resulting in a strong bitter taste, turbidity, and dullness, which reduces the score of Comparative Example 14.

[0110] This invention employs an aging process to fully integrate the medicinal and edible extracts with the liquor, resulting in a harmonious flavor. The comparative example, which did not control the aging or blending parameters, resulted in a harsh taste and unpleasant aftertaste, further demonstrating the rationality of the blending process in this invention.

[0111] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A nourishing and health-preserving herbal wine, characterized in that, It is composed of extracts from food and medicine and liquor in a weight ratio of 1:(100-200); The medicinal and edible extract comprises the following raw materials in parts by weight: Astragalus membranaceus 18-22 parts, Codonopsis pilosula 15-20 parts, Lycium barbarum 15-20 parts, Longan 12-18 parts, Schisandra chinensis 5-8 parts, Polygonatum odoratum 5-8 parts, Ophiopogon japonicus 5-8 parts, and Glycyrrhiza uralensis 2-5 parts.

2. The tonic and health-preserving herbal wine according to claim 1, characterized in that, The preparation method of the medicinal and edible extract includes: pulverizing and mixing Astragalus membranaceus, Codonopsis pilosula, Lycium barbarum, Longan, Schisandra chinensis, Polygonatum odoratum, Ophiopogon japonicus and Glycyrrhiza uralensis respectively, mixing with water, hydrolyzing with a compound enzyme, adding a carbon source, inoculating with yeast for aerobic fermentation, inoculating with Bifidobacterium bifidum for anaerobic fermentation, sterilizing, filtering, adsorbing the filtrate with activated carbon, filtering again, concentrating the filtrate to obtain the medicinal and edible extract.

3. The tonic and health-preserving herbal wine according to claim 2, characterized in that, The complex enzyme is composed of cellulase, flavor protease and amylase in a weight ratio of (2-3):1:

1.

4. The tonic and health-preserving herbal wine according to claim 2 or 3, characterized in that, The enzymatic hydrolysis is performed at a temperature of 45-50℃, a pH value of 4.5-5.5, and a time of 2-4 hours.

5. The tonic and health-preserving herbal wine according to claim 2, characterized in that, The yeast is *Issa mesasura* CICC31129, and the bifidobacterium is *Bifidobacterium bifidum* CICC 6168.

6. The tonic and health-preserving herbal wine according to claim 2, characterized in that, The aerobic fermentation is carried out at a temperature of 25-30℃, a pH of 5.5-6.5, an aeration rate of 0.8-1.2 vvm, and a time of 48-72 h.

7. The tonic and health-preserving herbal wine according to claim 2, characterized in that, The anaerobic fermentation was carried out at a temperature of 35-39℃, a pH of 6-7, and a time of 72-96 hours.

8. The tonic and health-preserving herbal wine according to claim 1, characterized in that, The alcohol content of the liquor is 35°-60°.

9. A method for preparing a nourishing herbal wine according to any one of claims 1-8, characterized in that, include: The medicinal and edible extracts are mixed with baijiu (Chinese white liquor), aged at 15-25℃, and then filtered to obtain a nourishing herbal wine.

10. The application of a nourishing herbal wine according to any one of claims 1-8 in the preparation of products for combating fatigue and enhancing immunity.

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