A medicinal and edible micro-herbal cocktail and a preparation method thereof

Abstract

This invention discloses a mildly intoxicating cocktail derived from both medicinal and edible ingredients and its preparation method. The cocktail uses brandy or Cointreau liqueur as a base, adding a functional extract derived from both medicinal and edible ingredients, and a Maillard functional base foam. The Maillard functional base foam is prepared through processes such as whey protein hydrolysis, enzymatic clarification of fresh fruit tea juice, and Maillard-polyphenol synergistic reaction emulsion foaming. This invention utilizes the Maillard-polyphenol synergistic reaction mechanism, using polyphenols to inhibit the formation of harmful substances in the Maillard reaction while enhancing the antioxidant activity of the product; it also solves the stability problem of mixing the emulsion base and alcohol through emulsion foaming technology. The addition of medicinal and edible ingredients not only provides a mildly intoxicating effect and sleep-aiding function but also improves stability and flavor.

Description

Technical Field

[0001] This invention belongs to the field of food processing, specifically relating to a mildly intoxicating cocktail that is both food and medicine and its preparation method. Background Technology

[0002] Premixed cocktails, as an important part of the modern beverage market, have gradually become a mainstream beverage choice favored by young consumers due to their convenience, low alcohol content, and diverse flavor profiles. From a market development perspective, as consumers' living standards improve and their health awareness increases, their demand for beverages has shifted from simply pursuing taste to a comprehensive consideration of product quality, health attributes, functional characteristics, and sensory experience. However, existing industrialized premixed cocktail products still face many technical bottlenecks in terms of technological implementation and quality assurance, such as a lack of product variety, insufficient aroma innovation, and inadequate health benefits.

[0003] Existing technologies in the preparation of milk-based and fruit-based cocktails suffer from several technical shortcomings. The core deficiency lies primarily in the extremely poor system stability. When milk and base spirits are directly mixed, stratification and flocculation due to protein denaturation and aggregation are almost unavoidable. Even with physical treatments such as high-pressure homogenization, it's difficult to fundamentally solve the stability problem during storage. In terms of flavor, most commercially available cocktails only offer basic alcohol and fruit flavors, lacking depth and complexity, failing to meet consumers' demands for complex flavor experiences. More importantly, existing products are marketed as "slightly tipsy," but lack the emotional relaxation effect associated with this state, failing to meet consumers' diverse needs for functional beverages.

[0004] Premixed cocktails entered the Chinese market relatively late. In recent years, they gained widespread popularity and became a hit thanks to promotion in popular TV dramas and movies, especially among young consumers, particularly women. However, the market has cooled down in recent years. Premixed cocktails meet the consumption demands of younger consumers for low-alcohol beverages. With the recovery of domestic consumer confidence, the continuous expansion of cocktail consumption scenarios, and the formation of drinking habits, my country's premixed cocktail industry has a good development trend and huge market potential. In-depth research into cocktail preparation technology, such as exploring the mechanism of aroma synergy and developing new production technologies, can solve the industry's technical challenges and drive the premixed cocktail industry towards diversified categories, improved quality, and innovative development, creating a new era of industrialized production of premixed cocktail beverages in my country. Summary of the Invention

[0005] The technical problems to be solved: This invention addresses the root causes of sedimentation and stratification issues when mixing emulsion bases and alcohol, and the problems of turbidity, sedimentation, and instability in natural fruit juice cocktails, through enzymatic hydrolysis, Maillard modification, emulsion preparation, and foam molding processes, while ensuring long-term system stability. Furthermore, through the synergistic mechanism of the Maillard reaction and polyphenols, it enhances the product's antioxidant and functional properties while inhibiting the formation of harmful substances. The abundant esters and volatile aroma components in brandy synergistically enhance the alkaloids and polysaccharide functional components of the food-grade medicinal raw materials, further improving the overall quality of the product.

[0006] Technical solution: A mildly intoxicating cocktail based on the same source of medicine and food, comprising the following components by weight: 20-30 parts base liquor, 10-15 parts functional extract based on the same source of medicine and food, and 45-65 parts Maillard functional base foam.

[0007] Furthermore, the base spirit is one or a mixture of brandy and Cointreau liqueur.

[0008] Furthermore, the preparation method of the medicinal and edible functional extract is as follows: lily, poria and citron are pulverized and extracted with water at a constant temperature. After completion, the extract is filtered to obtain a water-soluble functional extract. The residue is added to base wine, a circulating vacuum system is started, and a vacuum extraction is performed to obtain an alcoholic extract. The water-soluble functional extract and the alcoholic extract are mixed and filtered through a cross-flow membrane to obtain the medicinal and edible functional extract.

[0009] Furthermore, the mass ratio of lily bulb, poria cocos, and citron is (1-2):(2-3):(1-2); the mass ratio of the liquid to water is 1:(8-12); the constant temperature extraction temperature is 70-85℃, and the time is 1.5-2.5h; the mass ratio of the residue to the base liquor is 1:(8-12); the vacuum degree of the vacuum system is -0.08MPa to -0.09MPa; the vacuum extraction time is 30-50min; and the membrane pore size used in the cross-flow membrane filtration is 0.20-0.25μm.

[0010] Furthermore, the preparation method of the Maillard functionalized matrix foam is as follows: S1. Whey protein pretreatment: Neutral protease is added to the whey protein solution for enzymatic hydrolysis in a water bath. After the hydrolysis is completed, the enzyme is inactivated and the solution is cooled to obtain the enzymatically hydrolyzed whey protein solution. S2. Preparation of fresh fruit tea juice: Fresh fruit and tea leaves are mixed with water and juiced. Compound enzymes are added and hydrolyzed in a water bath. After the process, the juice is filtered through a cross-flow membrane to obtain clear fresh fruit tea juice. S3. Maillard reaction: The enzymatically hydrolyzed whey protein solution is mixed with clear fresh fruit tea juice, the pH value is adjusted, the reaction is isolated from oxygen, and the mixture is cooled in an ice water bath after the reaction to obtain Maillard functional matrix. S4. Emulsification and foam preparation: Melted butter is slowly added to Maillard functional base material, emulsification and shearing are performed to form an emulsion, and the emulsion is prepared into a foam form to obtain Maillard functional base material foam.

[0011] Furthermore, in step S1, the concentration of the whey protein aqueous solution is 4-8 wt.%; the amount of neutral protease added is 0.4-0.6 wt.% of the whey protein mass; the water bath enzymatic hydrolysis temperature is 40-50℃, and the time is 40-60 min.

[0012] Furthermore, in step S2, the fresh fruit includes 1-2 kinds of cherries and green grapes; the mass ratio of fresh fruit, tea leaves and water is (10-12):1 (3-5); the compound enzyme is a mixture of pectinase and cellulase in a mass ratio of (2-4):(1-3), and the amount of compound enzyme added is 0.05-0.08 wt.% of the mass of fresh fruit tea juice; the membrane pore size used for cross-flow membrane filtration is 0.15-0.25 μm.

[0013] Furthermore, in step S3, the mass ratio of the enzymatically hydrolyzed whey protein solution to the clarified fresh fruit tea juice is 1:(2-3); the pH value is adjusted to 7.5-8.5; the reaction temperature is 80-90℃, and the time is 30-50 min.

[0014] Furthermore, in step S4, the amount of butter added is 3-6 wt.%; the emulsification shearing speed is 8000-10000 rpm, and the time is 4-6 min; the foam is prepared by injecting nitrogen or carbon dioxide.

[0015] A method for preparing a mildly intoxicating cocktail based on the principle of food and medicine homology: mix base liquor, functional extracts of food and medicine homology, Maillard functional base foam, and adjust the pH value to 4.0-4.2 with lemon juice to obtain a mildly intoxicating cocktail based on the principle of food and medicine homology. Beneficial effects

[0016] This invention utilizes fruit polyphenols to capture the carbonyl group of Maillard reaction intermediates and scavenge free radicals, significantly reducing the formation of acrylamide and AGEs. The products generated by the Maillard reaction involving polyphenols exhibit significantly enhanced DPPH and ABTS free radical scavenging capabilities, replacing synthetic antioxidants and inhibiting oxidation. The Maillard products bind to the PPO active center and chelate metal cofactors, blocking enzymatic browning of fruit juice at its source. Simultaneously, the natural color of the Maillard products remains stable, preventing discoloration during product storage. Tea polyphenols competitively inhibit polyphenol oxidase activity, while extracts from lily, poria, and bergamot exert natural antibacterial effects, achieving long-lasting stability without chemical preservatives or artificial antioxidants, balancing health and shelf life.

[0017] This invention involves soaking lily bulbs, poria cocos, and bergamot in a base liquor. The calming and soothing active ingredients are then incorporated into the base liquor, forming a synergistic sleep-aiding system with melatonin and tryptophan in the fruit juice, enhancing the feeling of being slightly tipsy. At the same time, the subtle aroma of the medicinal and edible ingredients is infused into the base liquor, blending with the roasted aroma, frankincense, and fruity aroma of Maillard products, enhancing the flavor profile and avoiding the harshness of alcohol. This achieves a dual enhancement of function and flavor. The introduction of aerated foam not only improves the smoothness of the texture but, more importantly, reduces the adverse effects of oxidation on the flavor through an inert gas atmosphere.

[0018] This invention fundamentally solves the long-standing stability problem of fruit-flavored cocktails by combining enzymatic clarification, Maillard modification, and emulsion foaming techniques. The synergistic enzymatic hydrolysis of pectinase and cellulase disrupts the protective mechanism of colloidal substances in fruit juice against suspended particles; cross-flow membrane filtration precisely traps cloudy components such as bacteria, bacterial fragments, proteins, and fats; and the emulsification of Maillard reaction products with butter, along with subsequent foaming treatment, constructs a stable interfacial membrane structure, effectively preventing protein denaturation and aggregation in an acidic alcoholic environment. Attached Figure Description

[0019] Figure 1 The graph shows the acrylamide inhibition rate results for Examples 4-10 and Comparative Examples 1-2. Detailed Implementation

[0020] The present invention will be further described below with reference to embodiments. These embodiments are illustrative of the present invention, but the present invention is not limited to these embodiments: Example 1

[0021] The preparation method of the medicinal and edible homologous functional extract is as follows: Pretreated lily bulbs, poria cocos, and citron were mixed and pulverized at a mass ratio of 2:2:1, then 8 times their volume of water was added for extraction at 80°C for 2 hours. After extraction, the mixture was filtered to obtain a water-soluble functional extract. The residue was added to brandy at a mass ratio of 1:8, and a circulating vacuum system was started for extraction at -0.08 MPa for 30 minutes to obtain an alcoholic extract. The water-soluble functional extract and the alcoholic extract were mixed and filtered through a 0.25 μm cross-flow membrane to obtain a medicinal and edible functional extract. Example 2

[0022] The preparation method of the medicinal and edible homologous functional extract is as follows: Pretreated lily bulbs, poria cocos, and citron were mixed and pulverized at a mass ratio of 2:2:1, then 8 times their volume of water was added for extraction at 80°C for 2 hours. After extraction, the mixture was filtered to obtain a water-soluble functional extract. The residue was added to brandy at a mass ratio of 1:12, and a circulating vacuum system was started for extraction at -0.08 MPa for 30 minutes to obtain an alcoholic extract. The water-soluble functional extract and the alcoholic extract were mixed and filtered through a 0.25 μm cross-flow membrane to obtain a medicinal and edible functional extract. Example 3

[0023] The preparation method of the medicinal and edible homologous functional extract is as follows: Pretreated lily bulbs, poria cocos, and citron were mixed and pulverized at a mass ratio of 2:3:1, then 8 times their volume of water was added for extraction at 80°C for 2 hours. After extraction, the mixture was filtered to obtain a water-soluble functional extract. The residue was added to Cointreau liqueur at a mass ratio of 1:8, and a circulating vacuum system was started for extraction at -0.08 MPa for 30 minutes to obtain an alcoholic extract. The water-soluble functional extract and the alcoholic extract were mixed and filtered through a 0.25 μm cross-flow membrane to obtain a medicinal and edible functional extract. Example 4

[0024] The preparation method of Maillard functionalized foam includes the following steps: S1. Whey protein pretreatment: Add 0.4 wt.% neutral protease to 5 wt.% whey protein solution, and enzymatically hydrolyze in a water bath at 45°C for 40 min. After the hydrolysis is completed, inactivate the enzyme and cool to obtain the enzymatically hydrolyzed whey protein solution. S2. Preparation of fresh fruit tea juice: Green berries and green tea were mixed with water and juiced. The mass ratio of green berries, green tea and water was 10:1:4. Pectinase and cellulase were added in a mass ratio of 2:3. The mixture was enzymatically hydrolyzed in a water bath at 45℃ for 40 min. The amount of the compound enzyme added was 0.05 wt.% of the mass of the fresh fruit tea juice. After the process, the juice was filtered through a 0.2 μm crossflow membrane to obtain clear fresh fruit tea juice. S3. Maillard reaction: The enzymatically hydrolyzed whey protein solution was mixed with the clarified fresh fruit tea juice at a mass ratio of 1:2, the pH was adjusted to 7.5, and the reaction was carried out at 80°C for 50 minutes in the absence of oxygen. After the reaction was completed, the mixture was cooled in an ice water bath to obtain the Maillard functional matrix. S4. Emulsification and foam preparation: 3 wt.% of melted butter was slowly added to the Maillard functional base material, and emulsification and shearing were carried out at 8000 rpm for 5 min to form an emulsion. Nitrogen gas was injected to prepare the emulsion into a foam form, thus obtaining Maillard functional base material foam. Example 5

[0025] The preparation method of Maillard functionalized foam includes the following steps: S1. Whey protein pretreatment: Add 0.4 wt.% neutral protease to 5 wt.% whey protein solution, and enzymatically hydrolyze in a water bath at 45°C for 40 min. After the hydrolysis is completed, inactivate the enzyme and cool to obtain the enzymatically hydrolyzed whey protein solution. S2. Preparation of fresh fruit tea juice: Green berries and green tea were mixed with water and juiced. The mass ratio of green berries, green tea and water was 10:1:4. Pectinase and cellulase were added in a mass ratio of 2:3. The mixture was enzymatically hydrolyzed in a water bath at 45℃ for 40 min. The amount of the compound enzyme added was 0.05 wt.% of the mass of the fresh fruit tea juice. After the process, the juice was filtered through a 0.2 μm crossflow membrane to obtain clear fresh fruit tea juice. S3. Maillard reaction: The enzymatically hydrolyzed whey protein solution was mixed with the clarified fresh fruit tea juice at a mass ratio of 1:2, the pH was adjusted to 7.5, and the reaction was carried out at 80°C for 50 minutes in the absence of oxygen. After the reaction was completed, the mixture was cooled in an ice water bath to obtain the Maillard functional matrix. S4. Emulsification and foam preparation: 6 wt.% of melted butter was slowly added to the Maillard functional base material, and the mixture was emulsified and sheared at 8000 rpm for 5 min to form an emulsion. Nitrogen gas was injected to prepare the emulsion into a foam form, thus obtaining Maillard functional base material foam. Example 6

[0026] The preparation method of Maillard functionalized foam includes the following steps: S1. Whey protein pretreatment: Add 0.4 wt.% neutral protease to 5 wt.% whey protein solution, and enzymatically hydrolyze in a water bath at 45℃ for 60 min. After the hydrolysis is completed, inactivate the enzyme and cool to obtain the enzymatically hydrolyzed whey protein solution. S2. Preparation of fresh fruit tea juice: Green berries and green tea were mixed with water and juiced. The mass ratio of green berries, green tea and water was 10:1:4. Pectinase and cellulase were added in a mass ratio of 2:3. The mixture was enzymatically hydrolyzed in a water bath at 45℃ for 40 min. The amount of the compound enzyme added was 0.05 wt.% of the mass of the fresh fruit tea juice. After the process, the juice was filtered through a 0.2 μm crossflow membrane to obtain clear fresh fruit tea juice. S3. Maillard reaction: The enzymatically hydrolyzed whey protein solution was mixed with the clarified fresh fruit tea juice at a mass ratio of 1:2, the pH was adjusted to 7.5, and the reaction was carried out at 80°C for 50 minutes in the absence of oxygen. After the reaction was completed, the mixture was cooled in an ice water bath to obtain the Maillard functional matrix. S4. Emulsification and foam preparation: 3 wt.% of melted butter was slowly added to the Maillard functional base material, and emulsification and shearing were carried out at 8000 rpm for 5 min to form an emulsion. Nitrogen gas was injected to prepare the emulsion into a foam form, thus obtaining Maillard functional base material foam. Example 7

[0027] The preparation method of Maillard functionalized foam includes the following steps: S1. Whey protein pretreatment: Add 0.4 wt.% neutral protease to 5 wt.% whey protein solution, and enzymatically hydrolyze in a water bath at 45°C for 40 min. After the hydrolysis is completed, inactivate the enzyme and cool to obtain the enzymatically hydrolyzed whey protein solution. S2. Preparation of fresh fruit tea juice: Green berries and green tea were mixed with water and juiced. The mass ratio of green berries, green tea and water was 10:1:4. Pectinase and cellulase were added in a mass ratio of 2:3. The mixture was enzymatically hydrolyzed in a water bath at 45℃ for 40 min. The amount of the compound enzyme added was 0.05 wt.% of the mass of the fresh fruit tea juice. After the process, the juice was filtered through a 0.2 μm crossflow membrane to obtain clear fresh fruit tea juice. S3. Maillard reaction: The enzymatically hydrolyzed whey protein solution was mixed with the clarified fresh fruit tea juice at a mass ratio of 1:3, the pH was adjusted to 7.5, and the reaction was carried out at 80°C for 50 minutes in the absence of oxygen. After the reaction was completed, the mixture was cooled in an ice water bath to obtain the Maillard functional matrix. S4. Emulsification and foam preparation: 3 wt.% of melted butter was slowly added to the Maillard functional base material, and emulsification and shearing were carried out at 8000 rpm for 5 min to form an emulsion. Nitrogen gas was injected to prepare the emulsion into a foam form, thus obtaining Maillard functional base material foam. Example 8

[0028] The preparation method of Maillard functionalized foam includes the following steps: S1. Whey protein pretreatment: Add 0.4 wt.% neutral protease to 5 wt.% whey protein solution, and enzymatically hydrolyze in a water bath at 45°C for 40 min. After the hydrolysis is completed, inactivate the enzyme and cool to obtain the enzymatically hydrolyzed whey protein solution. S2. Preparation of fresh fruit tea juice: Green berries and green tea were mixed with water and juiced. The mass ratio of green berries, green tea and water was 10:1:4. Pectinase and cellulase were added in a mass ratio of 2:3. The mixture was enzymatically hydrolyzed in a water bath at 45℃ for 40 min. The amount of the compound enzyme added was 0.05 wt.% of the mass of the fresh fruit tea juice. After the process, the juice was filtered through a 0.2 μm crossflow membrane to obtain clear fresh fruit tea juice. S3. Maillard reaction: The enzymatically hydrolyzed whey protein solution was mixed with the clarified fresh fruit tea juice at a mass ratio of 1:2, the pH was adjusted to 7.5, and the reaction was carried out at 80°C for 30 minutes in the absence of oxygen. After the reaction was completed, the mixture was cooled in an ice water bath to obtain the Maillard functional matrix. S4. Emulsification and foam preparation: 3 wt.% of melted butter was slowly added to the Maillard functional base material, and emulsification and shearing were carried out at 8000 rpm for 5 min to form an emulsion. Nitrogen gas was injected to prepare the emulsion into a foam form, thus obtaining Maillard functional base material foam. Example 9

[0029] The preparation method of Maillard functionalized foam includes the following steps: S1. Whey protein pretreatment: Add 0.4 wt.% neutral protease to 5 wt.% whey protein solution, and enzymatically hydrolyze in a water bath at 45°C for 40 min. After the hydrolysis is completed, inactivate the enzyme and cool to obtain the enzymatically hydrolyzed whey protein solution. S2. Preparation of fresh fruit tea juice: Green grapes, cherries and green tea are mixed with water and juiced. The mass ratio of green grapes, cherries, green tea and water is 5:5:1:4. Pectinase and cellulase are added in a mass ratio of 2:3. The mixture is enzymatically hydrolyzed in a water bath at 45℃ for 40 minutes. The amount of the compound enzyme added is 0.05 wt.% of the mass of the fresh fruit tea juice. After the process, the juice is filtered through a 0.2 μm crossflow membrane to obtain clear fresh fruit tea juice. S3. Maillard reaction: The enzymatically hydrolyzed whey protein solution was mixed with the clarified fresh fruit tea juice at a mass ratio of 1:2, the pH was adjusted to 7.5, and the reaction was carried out at 80°C for 50 minutes in the absence of oxygen. After the reaction was completed, the mixture was cooled in an ice water bath to obtain the Maillard functional matrix. S4. Emulsification and foam preparation: 3 wt.% of melted butter was slowly added to the Maillard functional base material, and emulsification and shearing were carried out at 8000 rpm for 5 min to form an emulsion. Nitrogen gas was injected to prepare the emulsion into a foam form, thus obtaining Maillard functional base material foam. Example 10

[0030] The preparation method of Maillard functionalized foam includes the following steps: S1. Whey protein pretreatment: Add 0.4 wt.% neutral protease to 5 wt.% whey protein solution, and enzymatically hydrolyze in a water bath at 45°C for 40 min. After the hydrolysis is completed, inactivate the enzyme and cool to obtain the enzymatically hydrolyzed whey protein solution. S2. Preparation of fresh fruit tea juice: Cherries and green tea were mixed with water and juiced. The mass ratio of cherries, green tea and water was 10:1:4. Pectinase and cellulase were added in a mass ratio of 2:3. The mixture was enzymatically hydrolyzed in a water bath at 45℃ for 40 minutes. The amount of the compound enzyme added was 0.05 wt.% of the mass of the fresh fruit tea juice. After the process, the juice was filtered through a 0.2 μm crossflow membrane to obtain clear fresh fruit tea juice. S3. Maillard reaction: The enzymatically hydrolyzed whey protein solution was mixed with the clarified fresh fruit tea juice at a mass ratio of 1:2, the pH was adjusted to 7.5, and the reaction was carried out at 80°C for 50 minutes in the absence of oxygen. After the reaction was completed, the mixture was cooled in an ice water bath to obtain the Maillard functional matrix. S4. Emulsification and foam preparation: 3 wt.% of melted butter was slowly added to the Maillard functional base material, and emulsification and shearing were carried out at 8000 rpm for 5 min to form an emulsion. Nitrogen gas was injected to prepare the emulsion into a foam form, thus obtaining Maillard functional base material foam. Comparative Example 1

[0031] The difference between this comparative example and Example 4 is that the fresh fruit used is Hami melon, which has a lower polyphenol content; the other steps are the same. Comparative Example 2

[0032] The difference between this comparative example and Example 4 is that green tea is not added, but the other steps are the same. Indicator Test

[0033] Acrylamide inhibition rate Maillard reactions were performed using enzymatically hydrolyzed whey protein solutions and fructose solutions as blank controls. The acrylamide inhibition rates of Examples 4-10 and Comparative Examples 1-2 were then measured. Calculation formula: Acrylamide inhibition rate =

[0034] The results are as follows Figure 1 As shown, Example 10 exhibited the highest acrylamide inhibition rate, reaching 91.2%, while Comparative Example 1 showed an inhibition rate of only 45.6%. This indicates that fresh fruits with high polyphenol content (cherries and green grapes) can significantly inhibit the formation of acrylamide, a harmful substance in the Maillard reaction. Compared to Example 4, which used only green grapes, Examples 9 and 10 showed increased acrylamide inhibition rates of 10.4% and 12.7%, respectively, indicating a synergistic effect between cherries and green grapes. Green tea is rich in tea polyphenols; Comparative Example 2, which did not contain green tea, had a reduced polyphenol content and a significantly lower inhibition rate. Example 11

[0035] A method for preparing a mildly intoxicating cocktail derived from both food and medicine is as follows: Mix 20 parts of brandy, 10 parts of the medicinal and edible functional extract from Example 1, and 45 parts of Maillard functional base foam from Example 4. Adjust the pH value to 4.2 with lemon juice to obtain a medicinal and edible mild cocktail. Example 12

[0036] A method for preparing a mildly intoxicating cocktail derived from both food and medicine is as follows: Mix 30 parts of brandy, 10 parts of the medicinal and edible functional extract from Example 1, and 50 parts of Maillard functional base foam from Example 4. Adjust the pH value to 4.2 with lemon juice to obtain a medicinal and edible mild cocktail. Example 13

[0037] A method for preparing a mildly intoxicating cocktail derived from both food and medicine is as follows: Mix 20 parts of brandy, 10 parts of the medicinal and edible functional extract from Example 1, and 45 parts of Maillard functional base foam from Example 5. Adjust the pH value to 4.2 with lemon juice to obtain a medicinal and edible mild cocktail. Example 14

[0038] A method for preparing a mildly intoxicating cocktail derived from both food and medicine is as follows: Mix 20 parts of brandy, 10 parts of the medicinal and edible functional extract from Example 1, and 45 parts of Maillard functional base foam from Example 6. Adjust the pH value to 4.2 with lemon juice to obtain a medicinal and edible mild cocktail. Example 15

[0039] A method for preparing a mildly intoxicating cocktail derived from both food and medicine is as follows: Mix 20 parts of brandy, 10 parts of the medicinal and edible functional extract from Example 1, and 45 parts of Maillard functional base foam from Example 7. Adjust the pH value to 4.2 with lemon juice to obtain a medicinal and edible mild cocktail. Example 16

[0040] A method for preparing a mildly intoxicating cocktail derived from both food and medicine is as follows: Mix 20 parts of brandy, 10 parts of the medicinal and edible functional extract from Example 1, and 45 parts of Maillard functional base foam from Example 8. Adjust the pH value to 4.2 with lemon juice to obtain a medicinal and edible mild cocktail. Example 17

[0041] A method for preparing a mildly intoxicating cocktail derived from both food and medicine is as follows: Mix 20 parts of brandy, 10 parts of the medicinal and edible functional extract from Example 1, and 45 parts of Maillard functional base foam from Example 9. Adjust the pH value to 4.2 with lemon juice to obtain a medicinal and edible mild cocktail. Example 18

[0042] A method for preparing a mildly intoxicating cocktail derived from both food and medicine is as follows: Mix 20 parts of brandy, 10 parts of the medicinal and edible functional extract from Example 1, and 45 parts of Maillard functional base foam from Example 10. Adjust the pH value to 4.2 with lemon juice to obtain a medicinal and edible mild cocktail. Example 19

[0043] A method for preparing a mildly intoxicating cocktail derived from both food and medicine is as follows: Mix 20 parts of brandy, 10 parts of the medicinal and edible functional extract from Example 2, and 45 parts of Maillard functional base foam from Example 4. Adjust the pH value to 4.2 with lemon juice to obtain a medicinal and edible mild cocktail. Example 20

[0044] A method for preparing a mildly intoxicating cocktail derived from both food and medicine is as follows: Mix 20 parts of brandy, 10 parts of the medicinal and edible functional extract from Example 3, and 45 parts of Maillard functional base foam from Example 4. Adjust the pH value to 4.2 with lemon juice to obtain a medicinal and edible mild cocktail. Comparative Example 3

[0045] The difference between this comparative example and Example 11 is that the Maillard functional base material foam from Example 4 is not prepared into foam, but is directly added; the other steps are the same. Comparative Example 4

[0046] The difference between this comparative example and Example 11 is that the Maillard functional base foam of Example 4 is not added, but clear fresh fruit tea juice and whey protein solution are added directly, while the other steps are the same. Comparative Example 5

[0047] The difference between this comparative example and Example 11 is that Maillard functional base foam from Comparative Example 2 is added; the other steps are the same. Comparative Example 6

[0048] The difference between this comparative example and Example 11 is that the medicinal and edible functional extract of Example 1 is not added; all other steps are the same. Comparative Example 7

[0049] The difference between this comparative example and Example 11 is that the fresh fruit tea juice in the preparation process of the Maillard functional base foam added in Example 4 is not enzymatically hydrolyzed, while the other steps are the same. Comparative Example 8

[0050] The difference between this comparative example and Example 11 is the addition of Maillard functional base foam from Comparative Example 1; the other steps are the same. Performance testing

[0051] Sensory evaluation Ten trained professional sensory evaluators were invited to conduct sensory evaluations of the medicinal and edible-derived lightly intoxicated cocktails prepared in Examples 11-20 and Comparative Examples 3-8. Evaluation indicators included appearance (color, clarity, foam persistence), flavor (aroma harmony, layering, alcohol intensity), mouthfeel (smoothness, fineness, aftertaste), and light intoxication effect (relaxation, comfort). Each indicator was scored out of 10, for a total of 40 points.

[0052] The results are shown in Table 1. Example 18 had the highest total sensory evaluation score of 37.4, indicating that the combination of cherry and green grapes significantly enhances the flavor profile and texture of the product. Comparative Example 3 had a total score of only 30.5, 5.0 points lower than Example 11, indicating that foaming treatment plays an important role in improving the product's taste and appearance. Comparative Example 4 had the lowest total score, exhibiting obvious stratification, verifying the key role of Maillard modification and emulsification foaming processes in product stability. Comparative Example 6 had a mild intoxication effect score of only 6.5, significantly lower than the other examples, indicating that the medicinal and edible homologous ingredients have a significant effect on enhancing the mild intoxication effect.

[0053] Table 1 Sensory Evaluation Scores

[0054] 2. Antioxidant Experiment The antioxidant activity of the samples was determined using the DPPH radical scavenging method and the ABTS radical scavenging method. Sample solutions of different concentrations were taken, and DPPH ethanol solution or ABTS working solution was added. The mixture was reacted at room temperature in the dark for 30 min, and the absorbance at 517 nm (DPPH) or 734 nm (ABTS) was measured to calculate the radical scavenging rate. Vitamin C was used as a positive control.

[0055] The results are shown in Table 2. Example 18 showed the highest DPPH and ABTS free radical scavenging rates, reaching 85.7% and 81.9% respectively, significantly higher than other examples and comparative examples. Comparative Example 5, without added green tea, had significantly lower antioxidant activity than Example 11, indicating that tea polyphenols play an important role in enhancing the product's antioxidant capacity. Comparative Example 6, without added medicinal and edible functional extracts, had the lowest antioxidant activity, indicating that medicinal and edible ingredients such as lily, poria, and bergamot are rich in polyphenols, which can significantly enhance the product's antioxidant performance. The antioxidant activities of Examples 15-18 were significantly higher than those of Examples 11-14, indicating that increasing the proportion of fresh fruit tea juice and selecting fresh fruits with high polyphenol content can effectively enhance the antioxidant activity of Maillard reaction products.

[0056] Table 2 Antioxidant properties

[0057] 3. Stability test The medicinal and edible slightly intoxicated cocktail samples prepared in Examples 11-20 and Comparative Examples 3-8 were stored at 25°C. After 30 days, the appearance of the samples was observed, and the pH value, alcohol content, and total number of microorganisms were measured to evaluate the stability of the products.

[0058] As shown in Table 3, Example 18 exhibited optimal stability, showing no stratification even after 30 days of storage, with a pH change of only +0.06 and a total microbial count of 1.8 log CFU / mL, far below the food safety standard requirement of 4.0 log CFU / mL. Comparative Example 3 showed obvious stratification, and Comparative Example 4 showed severe stratification, verifying the importance of Maillard modification and emulsification processes in solving the problem of mixed stability. Comparative Example 6 demonstrates that enzymatic clarification treatment plays a crucial role in removing colloidal substances from fruit juice and improving product stability.

[0059] Table 3 Storage stability results

[0060] 4. Evaluation of sleep-aiding effect Animal experiments were used to evaluate the sleep-aiding effect of the product. Sixty ICR mice were randomly divided into 6 groups of 10 mice each: blank control group, positive control group (diazepam 2 mg / kg), Example 11, Example 18, Comparative Example 6, and Comparative Example 8. Mice in each group were administered the drug by gavage for 7 consecutive days. After the last administration, a sodium pentobarbital sleep test was performed, and sleep latency and sleep duration were recorded.

[0061] As shown in Table 4, the sleep-aiding effect of Example 18 was the best, with a sleep latency shortened to 4.5 minutes, a sleep duration extended to 51.2 minutes, and a sleep onset rate of 90%, significantly better than Example 11 and Comparative Example 6. The sleep-aiding effect of Comparative Example 6, without the addition of the medicinal and edible extract, was not significantly different from the blank control group, indicating that the medicinal and edible ingredients lily, poria, and bergamot play a key role in enhancing the sleep-aiding function of the product. Compared with Example 11, Example 18 showed a 22.4% shorter sleep latency and a 20.5% longer sleep duration, indicating that the combination of cherry and green grape synergistically enhances the sleep-aiding effect.

[0062] Table 4 Results of animal experiments

[0063] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention in any way. Any person skilled in the art can make many possible variations and modifications to the technical solutions of the present invention, or modify them into equivalent embodiments, without departing from the spirit and technical essence of the present invention. Therefore, any simple modifications, equivalent substitutions, equivalent changes, and modifications made to the above embodiments based on the technical essence of the present invention, without departing from the content of the technical solutions of the present invention, shall still fall within the scope of protection of the present invention.

Claims

1. A mildly intoxicating cocktail made from medicinal and edible ingredients, characterized in that, By weight, it includes the following components: 20-30 parts base liquor, 10-15 parts medicinal and edible functional extract, and 45-65 parts Maillard functional base foam.

2. The medicinal and edible mild cocktail according to claim 1, characterized in that: The base spirit is one or a mixture of brandy and Cointreau liqueur.

3. The medicinal and edible mildly intoxicating cocktail according to claim 1, characterized in that, The preparation method of the medicinal and edible functional extract is as follows: lily, poria and citron are pulverized and extracted with water at a constant temperature. After completion, the extract is filtered to obtain a water-soluble functional extract. The residue is added to base wine, and a circulating vacuum system is started to extract an alcoholic extract under vacuum. The water-soluble functional extract and the alcoholic extract are mixed and filtered through a cross-flow membrane to obtain the medicinal and edible functional extract.

4. The mildly intoxicating cocktail based on the principle of food and medicine according to claim 3, characterized in that: The mass ratio of lily bulb, poria cocos, and citron is (1-2):(2-3):(1-2); the mass ratio of the liquid to water is 1:(8-12); the constant temperature extraction temperature is 70-85℃, and the time is 1.5-2.5h; the mass ratio of the residue to the base liquor is 1:(8-12); the vacuum degree of the vacuum system is -0.08MPa to -0.09MPa; the vacuum extraction time is 30-50min; and the membrane pore size used in the cross-flow membrane filtration is 0.20-0.25μm.

5. A mildly intoxicating cocktail based on the principle of food and medicine according to claim 1, characterized in that, The preparation method of the Maillard functionalized matrix foam is as follows: S1. Whey protein pretreatment: Neutral protease is added to the whey protein solution for enzymatic hydrolysis in a water bath. After the hydrolysis is completed, the enzyme is inactivated and the solution is cooled to obtain the enzymatically hydrolyzed whey protein solution. S2. Preparation of fresh fruit tea juice: Fresh fruit and tea leaves are mixed with water and juiced. Compound enzymes are added and hydrolyzed in a water bath. After the process, the juice is filtered through a cross-flow membrane to obtain clear fresh fruit tea juice. S3. Maillard reaction: The enzymatically hydrolyzed whey protein solution is mixed with clear fresh fruit tea juice, the pH value is adjusted, the reaction is isolated from oxygen, and the mixture is cooled in an ice water bath after the reaction to obtain Maillard functional matrix. S4. Emulsification and foam preparation: Melted butter is slowly added to Maillard functional base material, emulsification and shearing are performed to form an emulsion, and the emulsion is prepared into a foam form to obtain Maillard functional base material foam.

6. A mildly intoxicating cocktail based on the same medicinal and edible ingredients as described in claim 5, characterized in that: In step S1, the concentration of the whey protein aqueous solution is 4-8 wt.%; the amount of neutral protease added is 0.4-0.6 wt.% of the whey protein mass; the water bath enzymatic hydrolysis temperature is 40-50℃, and the time is 40-60 min.

7. A mildly intoxicating cocktail based on the principle of food and medicine according to claim 5, characterized in that: The fresh fruit in step S2 includes 1-2 kinds of cherries and green grapes; the mass ratio of fresh fruit, tea leaves and water is (10-12):1 (3-5); the compound enzyme is a mixture of pectinase and cellulase in a mass ratio of (2-4):(1-3), and the amount of compound enzyme added is 0.05-0.08 wt.% of the mass of fresh fruit tea juice; the membrane pore size used in the cross-flow membrane filtration is 0.15-0.25 μm.

8. A mildly intoxicating cocktail based on the principle of food and medicine according to claim 5, characterized in that: In step S3, the mass ratio of the enzymatically hydrolyzed whey protein solution to the clarified fresh fruit tea juice is 1:(2-3); the pH value is adjusted to 7.5-8.5; the reaction temperature is 80-90℃, and the time is 30-50 min.

9. A mildly intoxicating cocktail based on the principle of food and medicine according to claim 5, characterized in that: In step S4, the amount of butter added is 3-6 wt.%; the emulsification shearing speed is 8000-10000 rpm, and the time is 4-6 min; the foam is prepared by injecting nitrogen or carbon dioxide.

10. A method for preparing a mildly intoxicating cocktail made from ingredients that are both food and medicine, characterized in that, Mix the base liquor, medicinal and edible functional extract, and Maillard functional base foam, and adjust the pH value to 4.0-4.2 with lemon juice to obtain a medicinal and edible mild cocktail.

Images