A health-promoting lychee wine and its preparation method

Abstract

This invention discloses a health-promoting lychee wine, made from the following components: base wine: rice wine; flavor component: lychee pulp; health-promoting functional components, including: a warming and dispelling cold group, a meridian-clearing group, a qi-regulating and blood-circulating group, a liver-soothing and depression-relieving group, and a pain-relieving and nodule-dispersing group. This invention relates to the field of health-promoting wine processing technology. Based on the traditional Chinese medicine theory of "warming, clearing, circulating, and dispersing," this invention combines medicinal materials into five functional groups: warming and dispelling cold, clearing meridians, regulating qi and blood, soothing the liver and relieving depression, and pain-relieving and nodule-dispersing. These groups work synergistically to achieve health-promoting effects. The combination logic is clear and explicit, solving the problems of scattered medicinal material combinations, single function, and insufficient synergistic effect in traditional health-promoting wines. Furthermore, this invention optimizes the ratio of lychee to medicinal materials and base wine, balancing health-promoting effects and drinking taste, improving the product's palatability and consumer acceptance.

Description

Technical Field

[0001] This invention relates to the field of health wine processing technology, specifically to a health lychee wine and its preparation method. Background Technology

[0002] Health-promoting wines are beverages with certain health benefits, made from base spirits such as baijiu, huangjiu, and rice wine, combined with traditional Chinese medicinal herbs or substances that are both food and medicine, through processes such as soaking, extraction, and blending. Alcohol is warm in nature and pungent in taste; warmth dispels cold, and pungentness disperses pathogens. In traditional Chinese medicine theory, alcohol itself has significant effects in clearing the meridians, promoting qi and blood circulation, relieving numbness and dissipating stagnation, and warming yang and dispelling cold. It can also soothe the liver, relieve depression, and promote emotional well-being. The combination of alcohol and medicine is a significant innovation in the history of Chinese medicine. Medicinal wines can leverage the effects of medicine and the power of alcohol to replenish deficiencies, dispel cold, and promote anti-aging and longevity.

[0003] Currently, there are many fruit wine products on the market made from lychee. Modern research shows that lychee is rich in glucose, sucrose, and other sugars, polyphenolic compounds, vitamin C, and other antioxidants, which can quickly replenish the body's energy, improve immunity, promote blood circulation, and have antioxidant, anti-inflammatory, and skin-beautifying effects. However, after research and analysis, existing lychee wine and health wine technologies still have the following technical shortcomings: First, the formulation of medicinal materials lacks a systematic approach. Most existing health tonics use a single herb or a few herbs simply soaked together. Even those products involving multiple herbs fail to employ a systematic approach based on the principles of traditional Chinese medicine (TCM) regarding the "warming, unblocking, circulating, and dispersing" effects, resulting in limited functionality and insufficient synergistic effects. Therefore, they struggle to simultaneously achieve the synergistic benefits of warming yang and dispelling cold, unblocking meridians, promoting qi and blood circulation, soothing the liver and relieving depression, and alleviating numbness and dissipating stagnation.

[0004] Secondly, the flavor of the liquor and the aroma of the medicinal herbs are difficult to harmonize. There is a clear conflict between the rich, mellow taste of pure rice wine and the bitter, astringent flavor of traditional Chinese medicine, resulting in poor palatability and affecting consumers' long-term acceptance. Lychee, as a flavor modifier, plays an important role in neutralizing the medicinal flavor and improving the taste with its natural fruity aroma; however, existing products lack sufficient research on the ratio of lychee to medicinal herbs, failing to achieve a balance between taste and efficacy.

[0005] Therefore, developing a scientifically formulated, palatable, and health-promoting lychee wine and its preparation method is of great significance in overcoming the aforementioned shortcomings of existing technologies. Summary of the Invention

[0006] To address the shortcomings of existing technologies, this invention provides a health-promoting lychee wine and its preparation method, solving the problems of unsystematic formulation of medicinal materials and difficulty in harmonizing the flavor of the wine with the aroma of the medicinal materials in existing health-promoting lychee wines.

[0007] To achieve the above objectives, the present invention provides the following technical solution: a health-promoting lychee wine, made from the following components: Base liquor components: rice wine, wherein the rice wine is 100 parts by weight.

[0008] Flavor component: Lychee pulp, which is 18 parts by weight.

[0009] The health-care functional components include: a warming and dispelling cold group, a meridian-clearing group, a qi-regulating and blood-nourishing group, a liver-soothing and depression-relieving group, and a pain-relieving and nodule-dispersing group.

[0010] The warming and cold-dispelling group consists of mugwort, cinnamon and dried ginger, each in parts by weight, ranging from 1 to 5 parts.

[0011] The meridian-clearing group consists of chicken blood vine, sea breeze vine and uncaria, each in parts by weight, of 2-8 parts.

[0012] The qi-regulating and blood-activating group consists of chuanxiong, danshen, and red peony root, each in parts by weight, ranging from 2 to 10 parts.

[0013] The liver-soothing and depression-relieving group consists of Bupleurum, White Peony Root, and Turmeric, each in 1-5 parts by weight.

[0014] The soothing and dispersing group consists of Clematis chinensis, Erythrina variegata bark, and Stephania tetrandra, each in parts by weight, of 2-6 parts.

[0015] The base liquor components, flavor components, and health-promoting functional components are extracted and then processed into a liquor.

[0016] In some embodiments, the flavor component, lychee pulp, is 15-20 parts by weight.

[0017] In some embodiments, the weight parts of each medicinal material in the health-promoting functional components are: Warming and dispelling cold group: 2-3 parts mugwort, 2-3 parts cinnamon, 2-3 parts dried ginger.

[0018] The meridian-clearing group consists of 3-5 parts of chicken blood vine, 3-5 parts of sea breeze vine, and 3-5 parts of uncaria.

[0019] Qi-regulating and blood-activating group: Chuanxiong 4-6 parts, Danshen 4-6 parts, Chishao 4-6 parts.

[0020] Liver-soothing and depression-relieving group: Bupleurum 2-3 parts, White Peony Root 2-3 parts, Turmeric 2-3 parts.

[0021] The formula for relieving numbness and dispersing nodules consists of 3-4 parts Clematis chinensis, 3-4 parts Erythrina variegata, and 3-4 parts Stephania tetrandra.

[0022] In some embodiments, the mass ratio of each medicinal material in the warming and dispelling cold group is 1:1:1.

[0023] The mass ratio of each medicinal material in the meridian-clearing group is 1:1:1.

[0024] The mass ratio of each medicinal material in the Qi-regulating and blood-activating group is 1:1:1.

[0025] The mass ratio of each medicinal material in the liver-soothing and depression-relieving group is 1:1:1.

[0026] The mass ratio of each medicinal material in the soothing and dispersing group is 1:1:1.

[0027] In some embodiments, the health-promoting lychee wine has an alcohol content of 15-45% vol, and the rice wine is baijiu or rice wine distillation liquor with an alcohol content of 25-60% vol.

[0028] A method for preparing a health-promoting lychee wine, the method comprising the following steps: S1 Raw material pretreatment: After washing the lychees, peel and remove the pits, then pulp them to obtain lychee pulp; the medicinal materials of the warming and dispelling cold group, the meridian clearing group, the qi and blood circulation group, the liver soothing and depression relieving group, and the pain relief and stagnation dispersing group are coarsely pulverized to 10-30 mesh.

[0029] S2 Hot immersion activation treatment: The medicinal powder obtained in step S1 is placed in 100 parts of base rice wine for hot immersion extraction. The extraction temperature is 60-80℃ and the extraction time is 30-60 min to obtain a preliminary extract.

[0030] S3 Low-temperature vacuum impregnation: The preliminary extract obtained in step S2 is mixed with litchi pulp and placed in a vacuum impregnation tank. The mixture is then impregnated for 72-96 hours at a temperature of 20-30℃ and a vacuum degree of -0.06 to -0.09 MPa.

[0031] S4 Ultrasonic-assisted extraction: The impregnation solution obtained in step S3 is subjected to ultrasonic treatment at a frequency of 20-25KHz and a power of 200-400W for 30-60 minutes each time, and repeated 2-3 times.

[0032] S5 Post-processing: The extract obtained in step S4 is filtered, aged, and clarified. After blending, it is sterilized and bottled to obtain health-promoting lychee wine.

[0033] In some embodiments, the temperature of the low-temperature vacuum impregnation in step S3 is 25℃±2℃, the vacuum degree is -0.08 to -0.09MPa, and the impregnation time is 84-96h.

[0034] In some embodiments, the ultrasonic frequency of the ultrasonic treatment in step S4 is 22KHz±2KHz, the ultrasonic power is 300W±50W, each treatment lasts 40-50 minutes, and is repeated twice, with an interval of 8-12 hours between each two treatments.

[0035] In some embodiments, the litchi pulp in step S1 is further subjected to compound enzymatic hydrolysis treatment: Add pectinase and cellulase to litchi pulp. The amount of pectinase added is 0.05-0.3% of the mass of litchi pulp, and the amount of cellulase added is 0.03-0.2% of the mass of litchi pulp. Enzymatic hydrolysis is carried out for 2-4 hours at a temperature of 40-50℃ and a pH of 3.5-4.5.

[0036] In some embodiments, the preparation method further includes a cyclic dynamic extraction step: after separating the extract obtained in step S4, rice wine is added to the medicinal residue for a second to third extraction, and the extracts from each extraction are combined for use.

[0037] This invention provides a health-promoting lychee wine and its preparation method, which has the following beneficial effects: This invention is based on the traditional Chinese medicine theory of "warming, unblocking, circulating, and dispersing," dividing the medicinal materials into five functional groups: warming yang and dispelling cold, unblocking meridians, promoting qi and blood circulation, soothing the liver and relieving depression, and relieving numbness and dissipating stagnation. These groups work synergistically to achieve health benefits, with a clear and logical formulation that solves the problems of scattered medicinal material combinations, single functions, and insufficient synergistic effects in traditional health wines. Lychee pulp is used as a flavor component, utilizing the natural aroma and sweet taste of lychee to neutralize the bitterness of the medicinal materials. Furthermore, this invention optimizes the ratio of lychee to medicinal materials and base liquor, balancing health benefits with taste, thus improving the product's palatability and consumer acceptance. Attached Figure Description

[0038] Figure 1 This is a flowchart of the preparation method of the health-promoting lychee wine of the present invention. Detailed Implementation

[0039] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. 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.

[0040] Example 1 This invention provides a technical solution: a health-promoting lychee wine, made from the following components: Base liquor components: rice wine, with 100 parts by weight.

[0041] Flavor component: Lychee pulp, 18 parts by weight.

[0042] The health-care functional components include: warming and dispelling cold group, unblocking meridians group, promoting qi and blood circulation group, soothing the liver and relieving depression group, and relieving numbness and dissipating nodules group.

[0043] The warming and cold-dispelling group consists of mugwort, cinnamon and dried ginger, each in 3 parts by weight.

[0044] The meridian-clearing group consists of chicken blood vine, sea breeze vine and uncaria, each in 4 parts by weight.

[0045] The Qi-regulating and blood-activating group consists of Ligusticum chuanxiong, Salvia miltiorrhiza, and Paeonia lactiflora, each in 5 parts by weight.

[0046] The liver-soothing and depression-relieving group consists of Bupleurum, White Peony Root, and Turmeric, each in 2.5 parts by weight.

[0047] The anti-paralysis and nodule-dispersing group consists of Clematis chinensis, Erythrina variegata bark, and Stephania tetrandra, each in 3.5 parts by weight.

[0048] The base liquor components, flavor components, and health-functional components are extracted through maceration to produce the liquor.

[0049] This invention is based on the traditional Chinese medicine theory of "warming, unblocking, circulating, and dispersing," dividing the medicinal materials into five functional groups: warming yang and dispelling cold, unblocking meridians, promoting qi and blood circulation, soothing the liver and relieving depression, and relieving numbness and dissipating stagnation. These groups work synergistically to achieve health benefits, with a clear and logical formulation that solves the problems of scattered medicinal material combinations, single functions, and insufficient synergistic effects in traditional health wines. Lychee pulp is used as a flavor component, utilizing the natural aroma and sweet taste of lychee to neutralize the bitterness of the medicinal materials. Furthermore, this invention optimizes the ratio of lychee to medicinal materials and base liquor, balancing health benefits with taste, thus improving the product's palatability and consumer acceptance.

[0050] In this embodiment, the mass ratio of each medicinal material in the warming and dispelling cold group is 1:1:1.

[0051] The mass ratio of each medicinal material in the meridian-clearing group is 1:1:1.

[0052] The mass ratio of each medicinal material in the Qi-regulating and blood-activating group is 1:1:1.

[0053] The mass ratio of each medicinal material in the liver-soothing and depression-relieving group is 1:1:1.

[0054] The mass ratio of each medicinal material in the antirheumatism and stagnation-dispersing group is 1:1:1.

[0055] Setting the weight ratio of each medicinal material equally allows medicinal materials with different effects to work synergistically, ensuring that the health benefits of each component are balanced and in line with the principle of systematic compatibility in traditional Chinese medicine.

[0056] In this embodiment, the alcohol content of the health-promoting lychee wine is 30% vol, and the rice wine is either baijiu or rice wine distillation liquor with an alcohol content of 42% vol.

[0057] Please see Figure 1 A method for preparing health-promoting lychee wine, the method being applied to the preparation of health-promoting lychee wine, the preparation method comprising the following steps: S1 Raw material pretreatment: After washing the lychees, peel and remove the pits, then pulp them to obtain lychee pulp; the medicinal materials of the warming and dispelling cold group, the meridian clearing group, the qi and blood promoting group, the liver soothing and depression relieving group, and the pain relief and stagnation dispersing group are coarsely pulverized to 30 mesh, either separately or in combination.

[0058] S2 Hot immersion activation treatment: The medicinal powder obtained in step S1 is placed in 100 parts of base rice wine for hot immersion extraction at an extraction temperature of 70℃ for 45 minutes to obtain a preliminary extract.

[0059] S3 Low-temperature vacuum impregnation: The preliminary extract obtained in step S2 is mixed with litchi pulp and placed in a vacuum impregnation tank, and impregnated for 84 hours at a temperature of 25°C and a vacuum degree of -0.085MPa.

[0060] S4 Ultrasonic-assisted extraction: The impregnation solution obtained in step S3 was subjected to ultrasonic treatment at a frequency of 22 kHz and a power of 300 W for 45 min each time, repeated twice, with an interval of 10 h between the two treatments.

[0061] S5 Post-processing: The extract obtained in step S4 is filtered, aged, and clarified. After blending, it is sterilized and bottled to obtain health-promoting lychee wine.

[0062] The benefits of pulverization are as follows: By coarsely pulverizing the various medicinal materials in the warming and dispelling cold group, the meridian-clearing group, the qi-regulating and blood-nourishing group, the liver-soothing and depression-relieving group, and the relieving numbness and dissipating nodules group to 30 mesh, the contact area between the medicinal materials and the base liquor can be significantly increased. This physical change makes it easier for the effective components in the medicinal materials, such as alkaloids, glycosides, and volatile oils, to dissolve from the cell tissues, creating favorable conditions for subsequent hot extraction, thereby improving extraction efficiency, shortening extraction time, and ensuring that the active ingredients in the medicinal materials can be more fully transferred to the extract.

[0063] The benefits of hot soaking activation are as follows: The pulverized medicinal powder is placed in 100 parts of rice wine as a base liquor and hot-soaked at 70℃ for 45 minutes. This suitable temperature accelerates the cell wall disruption process of the medicinal materials, while simultaneously increasing the solubility and diffusion rate of the active ingredients in the base liquor. Rice wine, as a base liquor, not only provides a good solvent environment, but its various components may also synergistically interact with the active substances in the medicinal materials, promoting the dissolution and activation of the active ingredients. This allows the effective components of the medicinal materials to initially dissolve into the base liquor in a relatively short time, forming a preliminary extract with a certain medicinal efficacy, laying the foundation for subsequent mixing with litchi pulp and further extraction.

[0064] The benefits of low-temperature vacuum impregnation are as follows: impregnation at 25℃ and -0.085MPa for 84 hours allows the air inside the medicinal material to be extracted, promoting the penetration of base wine and lychee pulp into the pores of the medicinal material. At the same time, the lower impregnation temperature can prevent the heat-sensitive active ingredients in the medicinal material from being decomposed and destroyed by heat, thus preserving the activity of the original efficacy components of the medicinal material to the greatest extent. Compared with traditional high-temperature impregnation, it can better maintain the structure and health benefits of the active ingredients.

[0065] The benefits of ultrasound-assisted extraction are as follows: using 22KHz frequency and 300W power for ultrasonic treatment, the cavitation effect of ultrasound generates local instantaneous high pressure and high temperature in the liquid, which can further break the cell walls of the medicinal materials, destroy the mass transfer resistance of the active ingredients to diffuse outward, and promote the full release of the active ingredients encapsulated inside the cells into the wine. The two-stage treatment not only ensures the effect of breaking and extraction, but also avoids the damage of active ingredients by the excess heat generated by continuous ultrasound, thus improving the extraction rate of active ingredients.

[0066] The final extract is filtered to remove the dregs and insoluble matter, then aged to allow the flavor of the wine to gradually blend and harmonize. After clarification, impurities are removed to make the wine more transparent. Finally, the alcohol content and flavor are adjusted, sterilized, and bottled to obtain the finished health-promoting lychee wine.

[0067] By first activating the medicinal materials with hot soaking, and then combining it with low-temperature vacuum impregnation to promote the penetration of the base wine into the internal tissues of the medicinal materials, while using ultrasonic-assisted extraction to break down the cell walls of the medicinal materials, and with optional cyclic dynamic extraction, the water-soluble and fat-soluble active ingredients in the medicinal materials can be fully dissolved, effectively improving the extraction rate of active ingredients and avoiding waste of raw materials.

[0068] In this embodiment, the litchi pulp in step S1 is further subjected to a compound enzymatic hydrolysis treatment: Pectinase and cellulase were added to litchi pulp, with pectinase added at 0.175% of the litchi pulp mass and cellulase added at 0.115% of the litchi pulp mass. Enzymatic hydrolysis was carried out for 3 hours at a temperature of 45℃ and a pH of 4.

[0069] Compound enzymatic hydrolysis can break down the pectin and cellulose components in lychee pulp, reduce the viscosity of lychee juice, promote the full release of flavor substances and nutrients in lychee, and at the same time avoid the problem of pulp turbidity and clumping during subsequent extraction, thereby improving the clarity of the wine and the release of fruit aroma.

[0070] By integrating multiple novel extraction processes such as compound enzymatic hydrolysis, low-temperature vacuum impregnation, and ultrasonic-assisted extraction, the synergistic effect of these processes not only protects the heat-sensitive active ingredients from damage but also fully releases them, effectively improving the preparation efficiency and quality of health-promoting lychee wine.

[0071] This embodiment is further configured such that the preparation method also includes a cyclic dynamic extraction step: after separating the extract obtained in step S4, rice wine is added to the medicinal residue for three extractions, and the extracts from each extraction are combined for use.

[0072] Cyclic extraction can fully extract the residual active ingredients in the medicinal residue, avoid waste of raw materials, and further improve the total extraction rate of active ingredients.

[0073] Product performance testing: The health-promoting lychee wine prepared in this embodiment was subjected to performance testing, and the results are as follows: Table 1 Sensory evaluation was conducted by 20 trained tasters who scored the food comprehensively from four dimensions: color, aroma, taste, and aftertaste (out of 100 points).

[0074] The health-promoting lychee wine prepared in this embodiment underwent performance testing as shown in Table 1. The results indicate that, while retaining the aroma of lychee and the mellow taste of rice wine, the content of functional components was significantly increased. Through corresponding testing methods, the total flavonoid content reached 28.6 mg / 100 mL, the total phenolic acid content was 24.3 mg / 100 mL, the alcohol content was 38% vol, the light transmittance was 96.2%, and the overall sensory score was 92.5 points. Animal experiments showed that this health-promoting lychee wine has significant analgesic and blood circulation-improving effects. The analgesic rate in mouse writhing tests was 52.3%, and the blood circulation improvement rate in rats was 38.7%, fully verifying the synergistic effect of the five functional components, including the warming and dispelling cold group and the meridian-clearing group, achieving an organic combination of traditional health preservation theory and modern functional evaluation.

[0075] Meanwhile, the health-promoting lychee wine obtained in this embodiment is clear and transparent, amber in color, with a rich aroma, prominent lychee fruit fragrance, and mellow and harmonious herbal fragrance. It is mellow and smooth on the palate, with a sweet aftertaste and good overall palatability.

[0076] Pharmacodynamic validation: Experiment 1: Experiment on the warming and cold-dispelling effects (experiment on the improvement of peripheral circulation in rats) Forty male SD rats were randomly divided into four groups: a blank control group, a model group, a traditional hot-soaking method group, and the group described in this invention. The model group and all treatment groups were induced to develop peripheral circulatory disorders by immersing the rat tails in 4°C cold water. After modeling, each treatment group was administered the corresponding medicinal wine by gavage (dose was 2g / kg based on the raw medicinal material), while the blank control group and model group were given an equal volume of distilled water. After 7 consecutive days of administration, the recovery time of tail skin temperature and microcirculatory blood flow were measured in each group.

[0077] Table 2 Note: # indicates that compared with the blank control group, P < 0.01; * indicates that compared with the model group, P < 0.01; ▲ indicates that compared with the traditional hot soaking method group, P < 0.05.

[0078] The experimental results on the warming and cold-dispelling effects are shown in Table 2. Compared with the blank control group, the rewarming time of the tail skin in the model group was significantly prolonged (22.6±2.8 min), and the microcirculatory blood flow was significantly reduced (0.58±0.07), indicating that the peripheral circulatory disorder model was successfully established (P<0.01). Compared with the model group, both the traditional hot soaking method group and the first example of this invention significantly shortened the rewarming time of the tail skin (16.8±2.1 min and 12.5±1.9 min, respectively) and increased the microcirculatory blood flow (0.72±0.06 and 0.87±0.05, respectively), and the improvement effect of the first example of this invention was significantly better than that of the traditional hot soaking method group (P<0.05). This shows that by optimizing the extraction process, the active ingredients such as Artemisia argyi, cinnamon, and dried ginger in the warming and dispelling cold group can be more fully dissolved, which can more effectively promote peripheral blood circulation in rats with cold coagulation and blood stasis, reflecting the guiding value of the traditional Chinese medicine theory of "warming yang and unblocking the meridians".

[0079] Compared with the model group, the first embodiment of this invention significantly shortened the recovery time of rat tail skin temperature (12.5±1.9 min vs 22.6±2.8 min) and increased peripheral microcirculation blood flow (0.87±0.05 vs 0.58±0.07), and the effect was better than that of the traditional hot soaking method group (P<0.05). This suggests that the present invention, by optimizing the extraction process, allows for more complete dissolution of the active ingredients (such as cinnamaldehyde and gingerol) of Artemisia argyi, cinnamon, and dried ginger in the warming and dispelling cold group, synergistically promoting peripheral vasodilation and improving blood circulation disorders under the state of cold coagulation and blood stasis.

[0080] The present invention is significantly more effective than the control sample prepared by the traditional hot soaking method in improving peripheral circulation disorders.

[0081] Experiment 2: Experiment on the efficacy of unblocking meridians (blood rheology detection in rats with blood stasis model) Forty male SD rats were randomly divided into four groups: a blank control group, a model group, a regular lychee wine group, and the group described in this invention. The model group and all drug-treated groups were used to establish a blood stasis model by subcutaneous injection of adrenaline followed by ice water stimulation. After modeling, each drug-treated group was administered the corresponding wine sample by gavage (dose of 10 mL / kg) once daily for 14 consecutive days. Whole blood viscosity was measured after the last administration.

[0082] Table 3 Note: # indicates that compared with the blank control group, P < 0.01; * indicates that compared with the model group, P < 0.01; ▲ indicates that compared with the ordinary lychee wine group, P < 0.05.

[0083] The efficacy of the meridian-clearing experiment is shown in Table 3. The results indicate that, compared with the blank control group, the low-shear whole blood viscosity, high-shear whole blood viscosity, and erythrocyte aggregation index of the model group rats were significantly increased (P < 0.01), indicating the successful establishment of the blood stasis model. Compared with the model group, the above indicators in the ordinary lychee wine group showed a certain decreasing trend, but the difference was not statistically significant. The low-shear whole blood viscosity, high-shear whole blood viscosity, and erythrocyte aggregation index of the first embodiment of this invention were significantly reduced (10.35 ± 1.21 mPa·s, 4.98 ± 0.43 mPa·s, and 2.12 ± 0.13, respectively), and the improvement effect of each indicator was significantly better than that of the ordinary lychee wine group (P < 0.05). This demonstrates that the active ingredients in the meridian-clearing group of the health-promoting lychee wine of this invention can effectively reduce blood viscosity in rats with blood stasis, reduce erythrocyte aggregation, improve blood rheology, and exert the health-promoting effect of clearing meridians, verifying the rationality of the formula.

[0084] Experiment 3: Experiment on the effects of regulating qi and blood (observation of microcirculation in rats) Forty male SD rats were randomly divided into four groups: a blank control group, a model group, a regular lychee wine group, and the group described in this invention. The model group and all treatment groups were used to establish a microcirculatory disorder model via intravenous injection of high-molecular-weight dextran. After modeling, each treatment group was administered the corresponding wine sample by gavage (dose of 10 mL / kg) once daily for 10 consecutive days. After the last administration, changes in mesenteric and auricular microcirculation were observed using a microcirculation microanalysis system in each group.

[0085] Table 4 Note: # indicates that compared with the blank control group, P < 0.01; * indicates that compared with the model group, P < 0.01; ▲ indicates that compared with the ordinary lychee wine group, P < 0.05.

[0086] The experimental results on the effects of regulating qi and blood circulation are shown in Table 4. Compared with the blank control group, the model group rats showed significantly slower microarterial flow velocity, significantly reduced number of open capillaries, and significantly increased white microthrombus formation rate (P < 0.01), indicating that the microcirculatory disorder model was successfully established. Compared with the model group, the ordinary lychee wine group could accelerate microarterial flow velocity, increase the number of open capillaries, and reduce the white microthrombus formation rate to a certain extent, with statistically significant differences (P < 0.01). The improvement effect of the group in the present invention was more obvious, with microarterial flow velocity increasing to 312 ± 30 μm / s and the number of open capillaries reaching 23.6 ± 2.2 vessels / mm. 2 The rate of microthrombus formation was reduced to 14.2±3.5%, and the improvement effects of all indicators were significantly better than those of the ordinary lychee wine group (P<0.05). This indicates that the active ingredients in the Qi-regulating and blood-activating components of the health-promoting lychee wine of this invention can effectively accelerate the blood flow velocity of microarteries, increase the number of open capillaries, and reduce microthrombus formation, thereby improving microcirculatory disorders and fully exerting the health-promoting effects of Qi-regulating and blood-activating, further verifying the efficacy of the formula.

[0087] This invention can significantly improve microcirculation disorders and has outstanding effects in promoting qi and blood circulation. Its effects are significantly better than those of ordinary lychee wine.

[0088] Experiment 4: Experiment on the effects of soothing the liver and relieving depression (mice model of chronic unpredictable stress) Fifty male ICR mice were randomly divided into five groups: a blank control group, a model group, a positive control group (fluoxetine, 10 mg / kg), a regular lychee wine group, and the group described in this invention. Except for the blank control group, all other groups underwent chronic unpredictable mild stress (CUMS) combined with solitary rearing to establish a depression model, with a modeling period of 21 days. Starting on day 8 of modeling, all treatment groups received daily oral administration of fluoxetine (15 mL / kg for the regular lychee wine group and the group described in this invention), while the positive control group received fluoxetine via oral administration for 14 consecutive days. After the last administration, the open field test, tail suspension test, and forced swimming test were performed sequentially, and serum corticosterone (CORT) levels and hippocampal serotonin (5-HT) content were measured.

[0089] Table 5 Note: # indicates that compared with the blank control group, P < 0.01; * indicates that compared with the model group, P < 0.05; ▲ indicates that compared with the ordinary lychee wine group, P < 0.05.

[0090] Table 5 of the experimental results on the liver-soothing and mood-lifting effects shows that... Compared with the blank control group, the model group mice showed a significant reduction in the number of open field traversals, a significant increase in tail suspension immobility time and forced swimming immobility time, a significant increase in serum corticosterone levels, and a significant decrease in hippocampal serotonin levels (P < 0.01), indicating the successful establishment of a mouse model of chronic unpredictable stress-induced depression. Compared with the model group, the ordinary lychee wine group showed a certain trend of improvement in various indicators, but the differences were not statistically significant. Both the positive control group and the first group of the present invention significantly increased the number of open field traversals, shortened tail suspension and forced swimming immobility times, decreased serum corticosterone levels, and increased hippocampal serotonin levels (P < 0.05), and the improvement effect of the first group of the present invention on various indicators was significantly better than that of the ordinary lychee wine group (P < 0.05), and the effect was close to that of the positive control group. This indicates that the active ingredients of the liver-soothing and depression-relieving group in the health-preserving lychee wine of the present invention can improve the level of central monoamine neurotransmitters by regulating the function of the hypothalamus-pituitary-adrenal axis, improving the depressive-like behavior induced by chronic stress, and exerting a clear liver-soothing and depression-relieving health-preserving effect, verifying the scientific nature of the formulation.

[0091] This invention can significantly improve the depressive-like behavior of CUMS depression model mice, and has excellent liver-soothing and mood-lifting effects. Its effect is close to that of the positive control drug fluoxetine, and is significantly better than ordinary lychee wine.

[0092] Experiment 5: Experiment on the efficacy of relieving numbness and dissipating nodules (adjuvant-induced arthritis rat model) Fifty male SD rats were randomly divided into five groups: a blank control group, a model group, a positive control group (Tripterygium wilfordii glycoside tablets, 10 mg / kg), a regular lychee wine group, and the group described in this invention. Except for the blank control group, all other groups underwent subcutaneous injection of 0.1 mL of complete Freund's adjuvant (CFA) into the right hind paw to establish an adjuvant-induced arthritis rat model. Starting on day 3 after modeling, all treatment groups received daily gavage (10 mL / kg for the regular lychee wine group and the group described in this invention), while the positive control group received Tripterygium wilfordii glycoside tablets via gavage for 21 consecutive days. The volume of the right hind paw was measured on days 7, 14, and 21 after modeling, and the degree of joint swelling was calculated. On day 21, synovial tissue from the ankle joint of each group was collected for HE staining and histopathological observation, and scored.

[0093] Table 6 Note: # indicates that compared with the blank control group, P < 0.01; * indicates that compared with the model group, P < 0.01; ▲ indicates that compared with the ordinary lychee wine group, P < 0.05.

[0094] The experimental results on the efficacy of relieving numbness and dissipating nodules are shown in Table 6. Compared with the blank control group, the joint swelling, synovial tissue pathological score, and serum IL-1β and TNF-α levels in the model group rats were significantly increased (P < 0.01), indicating that the adjuvant-induced arthritis rat model was successfully established and that there was a significant joint inflammatory response. Compared with the model group, the above indicators in the ordinary lychee wine group were reduced to some extent, but the difference was not statistically significant. Both the positive control group and the first example of this invention significantly reduced joint swelling and synovial pathological score, and downregulated the serum levels of pro-inflammatory factors IL-1β and TNF-α (P < 0.01). Moreover, the improvement effect of the first example of this invention on each indicator was significantly better than that of the ordinary lychee wine group (P < 0.05), and the overall effect was similar to that of the positive control group. This shows that the active ingredients of the anti-rheumatism and nodule-dispersing group in the health-preserving lychee wine of this invention can reduce the inflammatory response of the synovial membrane by inhibiting the release of inflammatory factors, alleviate adjuvant-induced joint swelling, and exert the health-preserving effects of anti-rheumatism, nodule-dispersing, swelling-reducing and pain-relieving effects, which further verifies the rationality of the formulation of this invention. This invention can significantly improve the joint inflammation response in adjuvant-induced arthritis rats, and has a good effect of relieving numbness and dispersing nodules, with a significantly better effect than ordinary lychee wine.

[0095] This invention can significantly reduce joint swelling in adjuvant-induced arthritis model rats, inhibit synovial tissue hyperplasia and inflammatory cell infiltration, and has significant effects in relieving pain and dispersing nodules. It is superior to ordinary lychee wine in reducing synovial inflammation.

[0096] (V) Comprehensive Evaluation of Efficacy Based on the product performance test results and the five pharmacodynamic experiments in Example 1 above, the following conclusions can be drawn: Warming and dispelling cold: In the embodiment of this invention, the tail skin rewarming time of rats with peripheral circulatory disorders was significantly shortened (12.5 minutes vs. 16.8 minutes in the traditional method group), and microcirculatory blood flow was improved, which is superior to the traditional hot immersion method.

[0097] Unblocking meridians: One embodiment of the present invention can significantly reduce the whole blood viscosity of rats with blood stasis (low shear 10.35 vs. 15.28 in the model group), improve the erythrocyte aggregation index, and has a significant effect on unblocking meridians.

[0098] Promoting Qi and Blood Circulation: In the embodiment of this invention, a group of rats with microcirculatory disorders can significantly restore the micro-arterial flow velocity (312 μm / s vs. 186 μm / s in the model group) and the number of open capillaries, and reduce the rate of white microthrombus formation, thus exhibiting excellent effects in promoting Qi and blood circulation.

[0099] Soothing the liver and relieving depression: One set of the embodiments of the present invention can significantly improve depression-like behaviors such as open field behavior, tail suspension immobility time and forced swimming immobility time in CUMS depression model mice, with effects close to those of the positive control drug fluoxetine.

[0100] Relief of pain and dissipation of nodules: One set of the embodiments of the present invention can significantly reduce the joint swelling of adjuvant arthritis model rats (28.5% vs 58.6% in the model group), inhibit synovial tissue hyperplasia and inflammatory cell infiltration, and reduce the production of inflammatory cytokines IL-1β and TNF-α.

[0101] The above results indicate that the health-preserving lychee wine prepared in this invention achieves a synergistic effect of multiple health benefits, such as warming yang and dispelling cold, clearing meridians, promoting qi and blood circulation, soothing the liver and relieving depression, and relieving numbness and dissipating nodules, through the synergistic combination of five groups of traditional Chinese medicine functional components and the synergistic effect of compound extraction process.

[0102] Example 2 This embodiment is basically the same as Embodiment 1, except for the formulation composition: Lychee pulp: 15 servings.

[0103] Warming and dispelling cold group: 1 part mugwort, 1 part cinnamon, 1 part dried ginger.

[0104] The meridian-clearing group consists of 2 parts of chicken blood vine, 2 parts of sea breeze vine, and 2 parts of uncaria.

[0105] The Qi-regulating and Blood-nourishing group consists of 2 parts of Ligusticum chuanxiong, 2 parts of Salvia miltiorrhiza, and 2 parts of Paeonia lactiflora.

[0106] Liver-soothing and depression-relieving group: Bupleurum chinense 1 part, Paeonia lactiflora 1 part, Curcuma longa 1 part.

[0107] The formula for relieving numbness and dispersing nodules consists of 2 parts Clematis chinensis, 2 parts Erythrina variegata bark, and 2 parts Stephania tetrandra.

[0108] Preparation process: S1 Raw Material Pretreatment: Take fresh lychees, wash them, peel and remove the pits, pulp the lychee flesh, and collect the lychee pulp. Add pectinase and cellulase to the lychee pulp. The amount of pectinase added is 0.05% of the mass of the lychee pulp, and the amount of cellulase added is 0.03% of the mass of the lychee pulp. Enzymatic hydrolysis is carried out at a temperature of 40℃ and a pH of 3.5 for 2 hours to obtain enzymatically hydrolyzed lychee pulp.

[0109] Each herb in the warming and dispelling cold group, the meridian clearing group, the qi and blood circulation group, the liver-soothing and depression-relieving group, and the pain-relieving and nodule-dispersing group was coarsely pulverized to a particle size of 10 mesh.

[0110] S2 Hot soaking activation treatment: The medicinal powder obtained in step S1 is placed in 100 parts of rice wine, heated to an extraction temperature of 60℃, and extracted for 30 minutes to obtain a preliminary extract.

[0111] S3 Low-temperature vacuum impregnation: The preliminary extract obtained in step S2 is mixed evenly with the enzymatically hydrolyzed litchi pulp obtained in step S1, and then transferred to a vacuum impregnation tank. The impregnation temperature is set to 20℃, the vacuum degree to -0.06MPa, and the impregnation time to 72h.

[0112] S4 Ultrasonic-assisted extraction: The impregnation solution obtained in step S3 is subjected to ultrasonic treatment at a frequency of 20 kHz and a power of 200 W. Each treatment lasts for 30 min and is repeated twice, with an interval of 8 h between the two treatments.

[0113] S5 Post-processing: The extract obtained in step S4 is filtered, aged, and clarified. After blending, it is sterilized and bottled to obtain health-promoting lychee wine.

[0114] The health-promoting lychee wine prepared in this example was subjected to performance testing, and the results are as follows: the total flavonoid content was 15.3 mg / 100 mL, the total phenolic acid content was 13.5 mg / 100 mL, the alcohol content was 36% vol, and the overall sensory evaluation score was 85.2 points.

[0115] Animal experiments have shown that the product in this embodiment also has the functions of warming yang and dispelling cold, clearing meridians, promoting qi and blood circulation, soothing the liver and relieving depression, and relieving numbness and dissipating nodules, but its efficacy is slightly lower than that in Example 1.

[0116] Example 3 This embodiment is basically the same as Embodiment 1, except for the formulation composition: Lychee pulp: 20 servings.

[0117] Warming and dispelling cold group: 5 parts mugwort, 5 parts cinnamon, and 5 parts dried ginger.

[0118] The meridian-clearing group consists of 8 parts of chicken blood vine, 8 parts of sea breeze vine, and 8 parts of uncaria.

[0119] The Qi-regulating and Blood-nourishing group consists of 10 parts of Ligusticum chuanxiong, 10 parts of Salvia miltiorrhiza, and 10 parts of Paeonia lactiflora.

[0120] Liver-soothing and depression-relieving group: Bupleurum chinense 5 parts, Paeonia lactiflora 5 parts, Curcuma longa 5 parts; The formula for relieving numbness and dispersing nodules consists of 6 parts Clematis chinensis, 6 parts Erythrina variegata bark, and 6 parts Stephania tetrandra.

[0121] Preparation process: S1 Raw Material Pretreatment: Take fresh lychees, wash them, peel and remove the pits, pulp the lychee flesh, and collect the lychee pulp. Add pectinase and cellulase to the lychee pulp. The amount of pectinase added is 0.3% of the mass of the lychee pulp, and the amount of cellulase added is 0.2% of the mass of the lychee pulp. Enzymatic hydrolysis is carried out at a temperature of 50℃ and a pH of 4.5 for 4 hours to obtain enzymatically hydrolyzed lychee pulp.

[0122] Each herb in the warming and dispelling cold group, the meridian clearing group, the qi and blood circulation group, the liver-soothing and depression-relieving group, and the pain-relieving and nodule-dispersing group was coarsely pulverized to a particle size of 20 mesh.

[0123] S2 Hot soaking activation treatment: The medicinal powder obtained in step S1 is placed in 100 parts of rice wine, heated to an extraction temperature of 80℃, and extracted for 60 minutes to obtain a preliminary extract.

[0124] S3 Low-temperature vacuum impregnation: The preliminary extract obtained in step S2 is mixed evenly with the enzymatically hydrolyzed litchi pulp obtained in step S1, and then transferred to a vacuum impregnation tank. The impregnation temperature is set at 30℃, the vacuum degree at -0.09MPa, and the impregnation time at 96h.

[0125] S4 Ultrasonic-assisted extraction: The impregnation solution obtained in step S3 was subjected to ultrasonic treatment at a frequency of 25 kHz and a power of 400 W. Each treatment lasted for 60 min, and was repeated 3 times with an interval of 12 h between treatments.

[0126] S5 Post-processing: The extract obtained in step S4 is filtered, aged, and clarified. After blending, it is sterilized and bottled to obtain health-promoting lychee wine.

[0127] The health-promoting lychee wine prepared in this example was subjected to performance testing, and the results are as follows: the total flavonoid content was 32.8 mg / 100 mL, the total phenolic acid content was 28.6 mg / 100 mL, the alcohol content was 40% vol, and the overall sensory evaluation score was 88.6 points.

[0128] The efficacy of the product in this embodiment is further enhanced compared to that in Example 1, but the taste is slightly reduced.

[0129] It should be noted that, in this document, relational terms such as "first" and "second" are used merely to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or apparatus. Without further limitations, the phrase "comprising an element defined as..." does not exclude the presence of other identical elements in the process, method, article, or apparatus that includes the element.

[0130] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A health-promoting lychee wine, characterized in that, Made from the following components: Base liquor components: rice wine, wherein the rice wine is 100 parts by weight; Flavor component: Lychee pulp, wherein the lychee pulp is 18 parts by weight; The health-care functional components include: a warming and dispelling cold group, a meridian-clearing group, a qi-regulating and blood-nourishing group, a liver-soothing and depression-relieving group, and a pain-relieving and nodule-dispersing group; The warming and cold-dispelling group consists of mugwort, cinnamon and dried ginger, each in 1-5 parts by weight; The meridian-clearing group consists of chicken blood vine, sea breeze vine and uncaria, each in 2-8 parts by weight; The qi-regulating and blood-activating group consists of chuanxiong, danshen and red peony root, each in 2-10 parts by weight; The liver-soothing and depression-relieving group consists of Bupleurum, White Peony Root and Turmeric, each in 1-5 parts by weight. The group for relieving numbness and dispersing nodules consists of Clematis chinensis, Erythrina variegata bark, and Stephania tetrandra, each in 2-6 parts by weight; The base liquor components, flavor components, and health-promoting functional components are extracted and then processed into a liquor.

2. The health-promoting lychee wine according to claim 1, characterized in that, The flavor component, lychee pulp, is present in a mass fraction of 15-20 parts.

3. The health-promoting lychee wine according to claim 1, characterized in that, The weight proportions of each medicinal material in the aforementioned health-promoting functional components are as follows: Warming and dispelling cold group: 2-3 parts mugwort, 2-3 parts cinnamon, 2-3 parts dried ginger; Meridian unblocking group: 3-5 parts of chicken blood vine, 3-5 parts of sea breeze vine, and 3-5 parts of uncaria; Qi-regulating and blood-activating group: Chuanxiong 4-6 parts, Danshen 4-6 parts, Chishao 4-6 parts; Liver-soothing and depression-relieving group: Bupleurum 2-3 parts, White Peony Root 2-3 parts, Turmeric 2-3 parts; The formula for relieving numbness and dispersing nodules consists of 3-4 parts Clematis chinensis, 3-4 parts Erythrina variegata, and 3-4 parts Stephania tetrandra.

4. The health-promoting lychee wine according to claim 1, characterized in that, The mass ratio of each medicinal material in the warming and dispelling cold group is 1:1:1; The mass ratio of each medicinal material in the meridian-clearing group is 1:1:1; The mass ratio of each medicinal material in the Qi-regulating and blood-activating group is 1:1:1; The mass ratio of each medicinal material in the liver-soothing and depression-relieving group is 1:1:1; The mass ratio of each medicinal material in the soothing and dispersing group is 1:1:

1.

5. The health-promoting lychee wine according to claim 1, characterized in that, The health-promoting lychee wine has an alcohol content of 15-45% vol, and the rice wine is baijiu or rice wine distillation liquor with an alcohol content of 25-60% vol.

6. A method for preparing a health-promoting lychee wine, wherein the method is applied to the preparation of the health-promoting lychee wine according to claims 1 to 5, characterized in that, The preparation method includes the following steps: S1 Raw material pretreatment: After washing the lychees, peel and remove the pits, and pulp them to obtain lychee pulp; after separating or mixing the medicinal materials of the warming and dispelling cold group, the meridian clearing group, the qi and blood circulation group, the liver soothing and depression relieving group, and the pain relief and stagnation dispersing group, coarsely grind them to 10-30 mesh. S2 Hot soaking activation treatment: The medicinal powder obtained in step S1 is placed in 100 parts of base rice wine for hot soaking extraction. The extraction temperature is 60-80℃ and the extraction time is 30-60min to obtain a preliminary extract. S3 Low-temperature vacuum impregnation: The preliminary extract obtained in step S2 is mixed with litchi pulp and placed in a vacuum impregnation tank. The mixture is then impregnated for 72-96 hours at a temperature of 20-30℃ and a vacuum degree of -0.06 to -0.09 MPa. S4 Ultrasonic-assisted extraction: The impregnation solution obtained in step S3 is subjected to ultrasonic treatment at a frequency of 20-25KHz and a power of 200-400W for 30-60 minutes each time, and repeated 2-3 times. S5 Post-processing: The extract obtained in step S4 is filtered, aged, and clarified. After blending, it is sterilized and bottled to obtain health-promoting lychee wine.

7. The preparation method according to claim 6, characterized in that, The temperature of the low-temperature vacuum impregnation in step S3 is 25℃±2℃, the vacuum degree is -0.08 to -0.09MPa, and the impregnation time is 84-96h.

8. The preparation method according to claim 6, characterized in that, The ultrasonic frequency of the ultrasonic treatment in step S4 is 22KHz±2KHz, the ultrasonic power is 300W±50W, each treatment lasts 40-50 minutes, and is repeated twice, with an interval of 8-12 hours between each treatment.

9. The preparation method according to claim 6, characterized in that, The litchi pulp described in step S1 is also subjected to compound enzymatic hydrolysis treatment: Add pectinase and cellulase to litchi pulp. The amount of pectinase added is 0.05-0.3% of the mass of litchi pulp, and the amount of cellulase added is 0.03-0.2% of the mass of litchi pulp. Enzymatic hydrolysis is carried out for 2-4 hours at a temperature of 40-50℃ and a pH of 3.5-4.

5.

10. The preparation method according to claim 6, characterized in that, The preparation method further includes a cyclic dynamic extraction step: after separating the extract obtained in step S4, rice wine is added to the medicinal residue for a second to third extraction, and the extracts from each extraction are combined for use.

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