Baijiu containing bird's nest and preparation process thereof
By employing steps such as bird's nest pretreatment, enzymatic hydrolysis, and low-temperature extraction, the problems of low dissolution rate of active ingredients, unstable liquor, and fishy smell in bird's nest wine have been solved, achieving high nutrient retention, stable liquor, and excellent taste, making it suitable for industrial production.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- SANYA LUCHENG SWIFTLET RESEARCH INSTITUTE
- Filing Date
- 2026-04-23
- Publication Date
- 2026-06-12
AI Technical Summary
Existing bird's nest-related wines suffer from problems such as low dissolution rate of active bird's nest ingredients, insufficient stability of the wine, difficulty in removing fishy smell, and lack of standardization in preparation processes, making it difficult to achieve the goals of high nutrient retention, stable wine, excellent taste, and industrialized production.
The process involves pretreatment of bird's nest, enzymatic hydrolysis, low-temperature extraction, and fine filtration, combined with a scientific formulation process, including bird's nest crushing, enzymatic fermentation to extract sialic acid, low-temperature extraction, and aseptic bottling. This ensures a high sialic acid retention rate and removes any fishy smell, achieving both stability and harmonious taste.
It significantly improves the dissolution rate and utilization rate of sialic acid in bird's nest, enhances the stability of the wine, improves the taste, and the standardized process is suitable for industrial production, meeting consumers' demand for high-end tonic wines.
Smart Images
Figure CN122188762A_ABST
Abstract
Description
Technical Field
[0001] This invention belongs to the field of prepared wine technology, specifically a type of baijiu containing bird's nest and its preparation process. Background Technology
[0002] Currently, alcoholic beverages are mainly divided into three categories: fermented beverages, distilled spirits, and fortified beverages. Among them, fortified beverages, as alcoholic drinks that combine flavor and functionality, are very popular among consumers. Traditional fortified beverages mostly use medicinal herbs, flowers, and fruits as raw materials, with relatively simple functions and low nutritional value, making it difficult to meet consumers' demand for high-end tonic beverages.
[0003] Bird's nest, as a high-value tonic ingredient, is rich in various active ingredients such as sialic acid (N-acetylneuraminic acid), possessing extremely high nutritional and health benefits. However, its traditional consumption requires cumbersome processes such as soaking and stewing, which are inconvenient and make long-term convenient consumption difficult. To address this issue, some bird's nest-related alcoholic beverages have emerged in the current technology, but they generally suffer from the following drawbacks: First, the bird's nest is not efficiently processed, resulting in low dissolution rates of its active ingredients such as sialic acid and poor nutrient utilization, failing to fully realize its tonic value; second, the alcoholic beverage lacks stability, easily exhibiting sedimentation, layering, and turbidity, affecting the product's appearance and quality; third, the inherent fishy smell of bird's nest is difficult to remove, leading to poor taste and flavor harmony, reducing the consumer's drinking experience; fourth, the preparation process lacks standardization, and the operating procedures are not standardized, making it difficult to achieve large-scale, industrialized production, thus limiting the product's market promotion.
[0004] In summary, existing technologies cannot simultaneously achieve the goals of high nutrient retention of bird's nest, stable liquor, excellent taste, and suitability for industrial production. Therefore, developing a bird's nest-containing liquor and its preparation process that can solve the above-mentioned technical problems has significant practical significance and market value. Summary of the Invention
[0005] In view of the above-mentioned defects in the existing technology, the purpose of this invention is to provide a white wine containing bird's nest and its preparation process, so as to achieve the unity of high nutritional retention of bird's nest, stable wine body, excellent taste and industrialized production, and solve the technical pain points of existing bird's nest related wines.
[0006] To achieve the above objectives, the present invention employs the following technical means:
[0007] A type of baijiu (Chinese white liquor) containing bird's nest has the following raw material composition by weight percentage:
[0008] Base liquor: >90%, wherein the base liquor is distilled spirit or fermented wine;
[0009] Sialic acid: 0.13g / 100mL;
[0010] Purified water: Balance.
[0011] Preferably, the base liquor is a 53% vol sauce-flavored baijiu.
[0012] Preferably, the sialic acid is derived from bird's nest and is obtained through biological enzymatic hydrolysis and fermentation extraction, with a retention rate of ≥85%.
[0013] A process for preparing a type of baijiu (Chinese white liquor) containing bird's nest includes the following steps:
[0014] Bird's nest pretreatment: After removing impurities, soaking, and rinsing the bird's nest, it is pulverized into micro powder;
[0015] Bio-enzymatic hydrolysis: Neutral protease is used to perform low-temperature enzymatic hydrolysis of bird's nest powder, while fermentation is carried out simultaneously to extract sialic acid;
[0016] Preparation of sialic acid powder: The sialic acid solution extracted by enzymatic hydrolysis and fermentation is concentrated and dried to obtain sialic acid powder;
[0017] Dissolving and preparing: Add sialic acid powder and an appropriate amount of bird's nest extract to purified water and dissolve thoroughly to obtain an aqueous sialic acid solution;
[0018] Low-temperature extraction: The extracted sialic acid is mixed with the base wine and extracted at low temperature to protect the nutrients from being destroyed.
[0019] Aseptic filling: After the above mixture is filtered, aseptically filled and sealed, it is stored away from light to obtain the finished product.
[0020] Preferably, in the pretreatment of bird's nest, the soaking time is 4 hours, and the particle size of the pulverized powder is 80 mesh.
[0021] Preferably, the low-temperature extraction temperature is 10°C and the extraction time is 48 hours.
[0022] Preferably, the fine filtration is performed using a 0.22μm membrane, and the filtered material is aged at 10°C for 7 days.
[0023] The present invention has the following beneficial effects:
[0024] 1. High nutrient retention: This invention significantly improves the dissolution rate of active ingredients such as sialic acid in bird's nest through steps such as pre-treatment and pulverization of bird's nest, low-temperature enzymatic hydrolysis with neutral protease, and fermentation extraction. The sialic acid retention rate is ≥85%, and the utilization rate of active ingredients is greatly improved, giving full play to the nutritional value of bird's nest and solving the problem of poor nutrient utilization in existing bird's nest wines.
[0025] 2. High stability: Large molecular impurities are removed through 0.22μm membrane filtration, combined with low-temperature extraction and aging treatment, which effectively avoids sedimentation, layering, turbidity and other phenomena in the liquor. The finished liquor can remain clear and transparent even after being stored at room temperature for more than 6 months, and the stability is significantly improved, thus extending the shelf life of the product.
[0026] 3. Excellent taste: Through scientific process design, the fishy smell of bird's nest is effectively removed, making the wine smooth on the palate. The aroma of the wine is in harmony with the nourishing flavor of bird's nest, which enhances the consumer's drinking experience and solves the defect of poor taste and flavor coordination in existing bird's nest wines.
[0027] 4. Process Adaptability: The preparation process of this invention is standardized, and the parameters of each step are clear and controllable. It does not require complex operating equipment and professional technicians, making it suitable for large-scale industrial production, reducing production costs, improving production efficiency, and facilitating product market promotion.
[0028] 5. Convenient to drink: The finished liquor is ready to drink after opening the bottle, without the need for complicated processes such as soaking or stewing. It combines the flavor of blended liquor with the nutritional and health benefits of bird's nest, meeting consumers' demand for convenient and high-end nourishing drinks. Attached Figure Description
[0029] Figure 1 This is a flowchart of the preparation process of the present invention. Detailed Implementation
[0030] The technical solution of the present invention will now be clearly and completely described with reference to the accompanying drawings. Obviously, the described embodiments are only some, not all, of the embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.
[0031] A type of baijiu containing bird's nest
[0032] The raw material composition of this bird's nest-containing liquor is calculated by weight percentage as follows: base liquor (distilled / fermented) > 90%, sialic acid 0.13g / 100mL, and the remainder is purified water.
[0033] Preferably, the base liquor is a 53% vol Maotai-flavor liquor. Maotai-flavor liquor has a pure taste, which can better blend with the nourishing flavor of bird's nest, avoid masking the nutritional characteristics of bird's nest, and at the same time reduce the spiciness of the liquor and improve the drinking comfort.
[0034] The sialic acid is derived from bird's nest and is extracted through enzymatic fermentation. Its retention rate is ≥85%, which can fully exert the nutritional value of bird's nest. As the core active ingredient of bird's nest, sialic acid has important physiological functions. This invention ensures that every 100mL of liquor contains 0.13g of sialic acid by precisely controlling the raw material ratio, which not only ensures the nutritional concentration, but also avoids the poor taste of the liquor caused by excessive sialic acid.
[0035] like Figure 1 The image shows a preparation process for a type of baijiu (Chinese liquor) containing bird's nest.
[0036] The preparation process includes the following steps:
[0037] 1. Bird's nest pretreatment: Remove impurities such as down and feathers from the bird's nest, then soak it in clean water for 4 hours. After soaking, rinse it repeatedly to remove residual impurities and dirt generated during the soaking process. Finally, pulverize the rinsed bird's nest into 80-mesh powder to increase the contact area between the bird's nest and the enzymatic hydrolysate, laying the foundation for the subsequent dissolution of active ingredients.
[0038] 2. Bio-enzymatic hydrolysis: Neutral protease is used to perform low-temperature enzymatic hydrolysis of bird's nest powder. Neutral protease can specifically decompose the protein in bird's nest, destroy the structure of bird's nest, and promote the dissolution of active ingredients such as sialic acid. At the same time, fermentation is carried out to further extract sialic acid, improve the utilization rate of active ingredients, and solve the problem of low dissolution rate of active ingredients in bird's nest in existing technologies.
[0039] 3. Low-temperature extraction: The extracted sialic acid is mixed with the base wine in a certain proportion and extracted at 10℃ for 48 hours. The low-temperature environment can effectively protect the active ingredients such as sialic acid from being destroyed and avoid the loss of nutrients caused by high temperature. At the same time, it can fully integrate sialic acid with the base wine and improve the harmony of the wine's flavor.
[0040] 4. Aseptic bottling: The above mixture is filtered through a 0.22μm membrane to remove large molecular impurities and microorganisms, thereby improving the clarity and stability of the liquor. After filtration, it is aged at 10℃ for 7 days to make the liquor taste more mellow. Finally, it is aseptically filled and sealed, and then stored away from light to obtain the finished white liquor containing bird's nest. Example 1: Standard Bird's Nest Wine
[0041] Raw material ratio (by weight percentage)
[0042] 53% vol Maotai-flavor Baijiu (base liquor): >90%
[0043] Sialic acid: 0.13g / 100mL;
[0044] Purified water: Balance.
[0045] Preparation steps
[0046] 1. Soak bird's nest in water for 4 hours, changing the water 1-2 times during this period. After soaking, rinse repeatedly to remove down, impurities, etc. Then grind the bird's nest into 80-mesh powder and extract sialic acid through fermentation.
[0047] 2. Mix the extracted sialic acid with 53% vol Maotai-flavor liquor according to the specified ratio, and place it in a low temperature environment of 10℃ for 48 hours. Stir once every 12 hours during the process to ensure that the sialic acid and the base liquor are fully integrated.
[0048] 3. The above mixture was subjected to fine filtration using a 0.22μm membrane to remove macromolecular impurities and microorganisms. The finely filtered mixture was then aged at 10℃ for 7 days.
[0049] 4. The aged wine is aseptically filtered and bottled, sealed in airtight bottles, and then stored in a dark, cool, and dry place to obtain the finished product.
[0050] Product Indicators
[0051] The finished liquor is clear and transparent, with no visible impurities, no fishy smell, a smooth taste, and a mellow flavor. The aroma and nourishing flavor are well-coordinated. According to the test, the sialic acid content is ≥0.08%. After being stored at room temperature for more than 6 months, there is no sedimentation, no layering, and no turbidity, which meets the relevant standards for blended liquor. Example 2: Strong-aroma bird's nest wine
[0052] Raw material ratio (by weight percentage)
[0053] 53% vol Maotai-flavor Baijiu (base liquor): >90%
[0054] Sialic acid: 0.13g / 100mL;
[0055] Purified water: Balance.
[0056] Preparation steps
[0057] 1. Soak bird's nest in clean water for 5 hours, changing the water twice during this period. After soaking, rinse repeatedly to remove down, impurities, etc. Then grind the bird's nest into 100-mesh powder and extract sialic acid through fermentation.
[0058] 2. The extracted sialic acid is mixed with 53% vol sauce-flavored baijiu according to the specified ratio and placed in a low temperature environment of 8℃ for 52 hours. During this period, the mixture is stirred once every 10 hours to ensure that the sialic acid and the base liquor are fully integrated, highlighting the harmony between the cellar aroma of strong-flavored baijiu and the nourishing flavor of bird's nest.
[0059] 3. The above mixture was finely filtered using a 0.22μm membrane to remove macromolecular impurities and microorganisms. The finely filtered mixture was then aged at 8℃ for 8 days to weaken the spiciness of the strong-aroma baijiu and make the taste of the liquor smoother.
[0060] 4. The aged wine is aseptically filtered and bottled, sealed in airtight bottles, and then stored in a dark, cool, and dry place to obtain the finished product.
[0061] Product Indicators
[0062] The finished liquor is clear and transparent, with no visible impurities and no fishy smell of bird's nest. It is smooth on the palate, with a rich cellar aroma that blends harmoniously with the nourishing flavor of bird's nest. According to tests, the sialic acid content is ≥0.08%. It shows no sedimentation, layering, or turbidity after being stored at room temperature for more than 6 months, meeting the relevant standards for blended liquors. It is suitable for consumers who prefer strong-aroma liquor. Example 3: High-Nutrition Bird's Nest Wine
[0063] Raw material ratio (by weight percentage)
[0064] 53% vol Maotai-flavor Baijiu (base liquor): >90%
[0065] Sialic acid: 0.13g / 100mL;
[0066] Purified water: Balance.
[0067] Preparation steps
[0068] 1. Soak the bird's nest in clean water for 6 hours, changing the water 3 times during this period. After soaking, rinse it under sterile conditions to remove down, impurities and residual dirt. Then, grind the bird's nest into 120-mesh powder and extend the fermentation and extraction time to 12 hours to improve the sialic acid extraction rate.
[0069] 2. Mix the extracted sialic acid with 53% vol Maotai-flavor liquor according to the specified ratio, and place it in a low temperature environment of 12℃ for 50 hours. Stir once every 8 hours during the process to ensure that the sialic acid is fully dissolved and to maximize the retention of nutrients.
[0070] 3. The above mixture was subjected to two fine filtration treatments using a 0.22μm membrane to further remove impurities and microorganisms. The finely filtered mixture was then aged at 12℃ for 10 days to make the wine taste more mellow and the nutritional components more evenly distributed.
[0071] 4. The aged wine is aseptically filtered and bottled, then sealed in aseptic airtight containers and stored in a dark, low-temperature, and dry place to obtain the finished product.
[0072] Product Indicators
[0073] The finished liquor is clear and transparent, with no visible impurities and no fishy smell of bird's nest. It is smooth and mellow on the palate, with a delicate aroma that complements the nourishing flavor of bird's nest. According to tests, the sialic acid content is ≥0.09%, which is higher than the standard. It can be stored at room temperature for more than 8 months without sedimentation, layering, or turbidity, meeting the relevant standards for blended liquors. It is suitable for consumers who value nutrition and tonics.
[0074] The examples provided in this invention are not intended to limit the implementation. Those skilled in the art will recognize that various variations or modifications can be made based on the above description. It is neither necessary nor possible to exhaustively list all possible implementations, and any obvious variations or modifications derived therefrom are still within the scope of this invention.
Claims
1. A type of baijiu (Chinese liquor) containing bird's nest, characterized in that, The raw material composition is calculated as a percentage by weight as follows: Base liquor: >90%, wherein the base liquor is distilled spirit or fermented wine; Sialic acid: 0.13g / 100mL; Purified water: Balance.
2. The white wine containing bird's nest according to claim 1, characterized in that, The base liquor is a 53% vol sauce-flavored baijiu.
3. The white wine containing bird's nest according to claim 1, characterized in that, The sialic acid is derived from bird's nest and is obtained through bio-enzymatic fermentation extraction, with a retention rate of ≥85%.
4. A preparation process for a bird's nest-containing liquor, used to prepare the bird's nest-containing liquor according to any one of claims 1-3, characterized in that, Includes the following steps: Bird's nest pretreatment: After removing impurities, soaking, and rinsing the bird's nest, it is pulverized into micro powder; Bio-enzymatic hydrolysis: Neutral protease is used to perform low-temperature enzymatic hydrolysis of bird's nest powder, while fermentation is carried out simultaneously to extract sialic acid; Preparation of sialic acid powder: The sialic acid solution extracted by enzymatic hydrolysis and fermentation is concentrated and dried to obtain sialic acid powder; Dissolving and preparing: Add sialic acid powder and an appropriate amount of bird's nest extract to purified water and dissolve thoroughly to obtain an aqueous sialic acid solution; Low-temperature extraction: The extracted sialic acid is mixed with the base wine and extracted at low temperature to protect the nutrients from being destroyed. Aseptic filling: After the above mixture is filtered, aseptically filled and sealed, it is stored away from light to obtain the finished product.
5. The preparation process of a white wine containing bird's nest according to claim 4, characterized in that, In the pretreatment of bird's nest, the soaking time is 4 hours, and the particle size of the pulverized powder is 80 mesh.
6. The preparation process of a white wine containing bird's nest according to claim 4, characterized in that, The low-temperature extraction temperature is 10℃, and the extraction time is 48h.
7. The preparation process of a white wine containing bird's nest according to claim 4, characterized in that, The fine filtration was performed using a 0.22μm membrane, and the filtered material was aged at 10℃ for 7 days.