CN106635705B

CN106635705B - Health wine with cream faint scent and preparation method thereof

Info

Publication number: CN106635705B
Application number: CN201611247646.5A
Authority: CN
Inventors: 韦荣昌
Original assignee: Guangxi Botanical Garden of Medicinal Plants
Current assignee: Guangxi Botanical Garden of Medicinal Plants
Priority date: 2016-12-29
Filing date: 2016-12-29
Publication date: 2020-06-30
Anticipated expiration: 2036-12-29
Also published as: CN106635705A

Abstract

The invention discloses health-care wine with cream faint scent and a preparation method thereof, wherein the health-care wine with the cream faint scent comprises the following raw materials in parts by weight: 40-60 parts of beautiful millettia root, 30-50 parts of philippine flemingia root, 10-30 parts of wolfberry fruit, 5-15 parts of macadamia shell, 10-20 parts of cane sugar, 15-25 parts of corn steep liquor, 0.5-2 parts of citric acid, 250-350 parts of distilled water, 12-30 parts of saccharomyces cerevisiae, 20-30 parts of epimedium, 1-5 parts of thelenota ananas, 2-5 parts of cranberry, 5-10 parts of hazelnut, 20-30 parts of soybean, 2-8 parts of radix achyranthis bidentatae, 5-10 parts of broccoli and 1-5 parts of garlic; the health care wine with the fresh cream fragrance has pleasant cream fragrance, and has the advantages of relieving fatigue, promoting blood circulation, soothing the nerves, building the body, improving the immunity of the human body and the like.

Description

Health wine with cream faint scent and preparation method thereof

Technical Field

The invention belongs to the field of health care wine, and particularly relates to health care wine with cream faint scent and a preparation method thereof.

Background

The modern society has fast pace of life, large working pressure and high labor intensity, and the body of the patient is normally transfused, so that the waist and the knees are sore, the body is weak and the immunity is reduced. At present, animal hormones are mostly adopted to stimulate human hormones in a short period of time so as to improve immunity, thereby achieving the purpose of improving physical conditions. Although the method has quick response, the method has dependence, cannot solve the problems fundamentally and has great side effect. The wine is warm in nature, pungent and sweet in taste, and has the functions of harmonizing blood, dredging collaterals, dispelling cold, strengthening spirit and guiding drug potential. The health care wine has been in China for thousands of years, and has a habit of processing medicinal materials by wine since ancient times, and the medicinal materials are fully released by virtue of the effect of the wine. However, the existing health wine is usually prepared by the following steps: the fresh or dry medicinal materials are directly soaked in the common edible wine, and the wine has the advantages of low content of active ingredients of the medicinal materials, poor health care function and relatively flat taste.

Disclosure of Invention

The health wine has the pleasant cream fragrance, and has the advantages of relieving fatigue, promoting blood circulation, calming the nerves, building the body, improving the immunity of the human body and the like.

The invention also aims to provide a preparation method of the health wine with cream faint scent, which is characterized in that the macadamia shell is added in the wine preparation process, so that the effective components of the macadamia shell are fully blended into the health wine, the nutritional value and the health care function of the wine are improved, and the macadamia shell is prevented from being burnt or even discarded as fuel, so that the resource is saved and the environmental pollution is prevented.

To achieve these objects and other advantages in accordance with the present invention, there is provided a health wine having a cream faint scent, comprising the following raw materials in parts by weight:

40-60 parts of beautiful millettia root, 30-50 parts of philippine flemingia root, 10-30 parts of wolfberry fruit, 5-15 parts of macadamia shell, 10-20 parts of cane sugar, 15-25 parts of corn steep liquor, 0.5-2 parts of citric acid, 250-350 parts of distilled water and 12-30 parts of saccharomyces cerevisiae.

Preferably, the feed also comprises the following raw materials in parts by weight:

20-30 parts of epimedium, 1-5 parts of thelenota ananas, 2-5 parts of cranberry, 5-10 parts of hazelnut, 20-30 parts of soybean, 2-8 parts of radix achyranthis bidentatae, 5-10 parts of broccoli and 1-5 parts of garlic.

A preparation method of health wine with cream faint scent comprises the following steps:

respectively crushing and mixing 40-60 parts by weight of beautiful millettia root, 30-50 parts by weight of philippine flemingia root, 10-30 parts by weight of barbary wolfberry fruit, 3-5 parts by weight of macadamia shell, 10-20 parts by weight of cane sugar, 15-25 parts by weight of corn steep liquor and 0.5-2 parts by weight of citric acid to obtain a mixture, wherein the crushing granularity of the beautiful millettia root and the philippine flemingia root is 150-200 meshes, and the crushing granularity of the barbary wolfberry fruit is 40-80 meshes; adding 250-350 parts by weight of distilled water into the mixture, and then distilling for 15-25 hours by using a steam distillation method to obtain a first extracting solution and a first residue; adding a first compound enzyme into the first residue, carrying out enzymolysis for 1-2 h at 30-50 ℃, carrying out enzyme deactivation treatment for 30-50 min at 80-90 ℃, then cooling to room temperature, and filtering to obtain a second residue and a second extracting solution; distilling the second residue for 5-10 h by using a steam distillation method to obtain a third extracting solution and third residue; mixing the third residue and the third extracting solution, extracting at 20-60 ℃ for 5-15 h, filtering to obtain a fourth extracting solution and a fourth residue, and uniformly mixing the first extracting solution, the second extracting solution and the fourth extracting solution to obtain a fifth extracting solution;

adding 5-10 parts by weight of hazelnuts and 20-30 parts by weight of soybeans into 200-400 parts by weight of purified water, grinding the materials into thick liquid, adjusting the pH value to 5.5-7.5, adding 0.5-5 parts by weight of a second complex enzyme, carrying out enzymolysis for 1-4 hours at 35-60 ℃, carrying out enzyme deactivation treatment for 20-30 min at 85-95 ℃, cooling to room temperature, and filtering to obtain a first enzymolysis liquid and a first enzymolysis residue;

step three, mixing 5-10 parts by weight of broccoli and 1-5 parts by weight of garlic, crushing to 30-100 meshes, adding 0.5-3 parts by weight of third complex enzyme, performing enzymolysis for 2-5 hours at 40-60 ℃, inactivating enzyme, cooling to room temperature, and filtering to obtain a second enzymolysis liquid and second enzymolysis residues; adding 0.5-2 parts by weight of protease into the second enzymolysis residues, carrying out enzymolysis for 2-3 hours at the temperature of 45-60 ℃ and the pH value of 7.5-10, and carrying out centrifugal separation after enzyme deactivation to obtain third enzymolysis liquid and third enzymolysis residues;

step four, mixing 20-30 parts by weight of epimedium, 1-5 parts by weight of thelenota ananas, 2-5 parts by weight of cranberry and 2-8 parts by weight of radix achyranthis bidentatae, crushing to 40-60 meshes, adding 200-300 parts by weight of distilled water, heating and refluxing for extraction twice at 50-80 ℃ for 5-10 hours each time, and filtering to obtain a first filtrate and a first filter residue; heating and refluxing the first filter residue for 2-4 h at 40-90 ℃ by using 10-20 parts by weight of 70% ethanol aqueous solution by volume fraction, and filtering to obtain second filter residue and second filtrate; adding 1-5 parts by weight of a fourth complex enzyme into the second filter residue, carrying out enzymolysis for 4-6 hours at 45-55 ℃, and filtering after enzyme deactivation to obtain fourth enzymolysis residue and a fourth enzymolysis liquid; uniformly mixing the fourth enzymolysis liquid, the first filtrate and the second filtrate to obtain a fifth enzymolysis liquid;

step five, uniformly mixing the fourth residue, the first enzymolysis residue, the third enzymolysis residue, the fourth enzymolysis residue and the fifth extracting solution, adding compound bacteria, and carrying out sealed fermentation for 5-10 days at the pH value of 3-4 and the temperature of 15-30 ℃ to obtain a first fermentation solution;

step six, uniformly mixing the first enzymolysis liquid, the first fermentation liquid, the second enzymolysis liquid, the third enzymolysis liquid and the fifth enzymolysis liquid, adding 12-30 parts by weight of saccharomyces cerevisiae, hermetically fermenting for 20-30 days at the temperature of 15-30 ℃, and filtering to obtain a second fermentation liquid;

seventhly, ageing the obtained second fermentation liquor for 90-120 days at the temperature of 15-20 ℃ to obtain semi-finished wine;

and step eight, adding the composite purifying agent into the obtained semi-finished wine, uniformly stirring, standing for clarification for 10-20 days, filtering and sterilizing.

Preferably, in the sixth step, the macadamia shell extract is added before the saccharomyces cerevisiae is added after the first fermentation solution, the second enzymolysis solution, the third enzymolysis solution and the fifth enzymolysis solution are mixed uniformly, wherein the preparation method of the macadamia shell extract comprises the following steps:

step A, crushing 2-10 parts by weight of macadamia shell to 150-200 meshes, adding distilled water in an amount which is 5-10 times of the weight of the macadamia shell, extracting for 2-6 times under a microwave extractor with the temperature of 60-90 ℃ and the power of 500-1000W, each time for 1-6 hours, and combining extracting solutions of each time; adding 5-10 parts by weight of 60-80% volume fraction ethyl acetate or ethanol into the combined extracting solution, carrying out vacuum concentration at 40-60 ℃ and a vacuum degree of 0.01-0.1 Mpa for 5-10 min, collecting supernatant, adding ethanol with a volume 2-5 times of that of the supernatant into the supernatant, standing for 3-6 h, filtering to obtain filter residue, freeze-drying the filter residue, and crushing to obtain a macadamia nut shell crude extract for later use;

b, eluting the obtained macadamia shell crude extract by using macroporous adsorption resin of 30-60 meshes, then sequentially eluting the macroporous adsorption resin by using 75-90% ethanol solution, 65-75% ethanol solution and 55-65% ethanol solution in volume fraction, wherein the weight of the ethanol solution is 5-10 times of the weight of the macadamia shell crude extract, and collecting the eluent of each elution; adding a mixture which is 0.05-0.1 times of the collected eluent in weight and consists of activated carbon and zeolite in a mass ratio of 1:1 into the collected eluent, heating and refluxing for 2-4 hours at 40-80 ℃, then cooling to room temperature, and filtering to obtain a filtrate; separating and purifying the obtained filtrate by simulated moving bed chromatography, crystallizing, and filtering to obtain macadamia shell extract;

wherein the adsorbent filled by the simulated moving bed chromatography is silica gel, the water washing area is purified water, and the volume ratio of the desorbent is 1-2: 1, wherein the dosage of the desorbent is 2-6 times of the volume of the silica gel; the adsorbent regeneration solvent is ethanol with the volume fraction of 80 percent; the flow speed of the adsorption area is 2-3 BV/h; the flow rate of the water washing area is 2-6 BV/h; the flow speed of the desorption area is 3-5 BV/h; the flow speed of the regeneration zone is 2-3 BV/h; the switching time is 600-900 s; controlling the temperature to be 35-55 ℃; the pressure is controlled between 0.25MPa and 0.55 MPa.

Preferably, in the first step, the first complex enzyme is prepared from amylase, saccharifying enzyme, protease and lipase in a mass ratio of 1: 0.2-0.5: 0.5-1: 0.5-1, and mixing.

Preferably, in the second step, the second complex enzyme is prepared from pectinase and cellulase in a mass ratio of 0.5-1.5: 1, mixing and then preparing.

Preferably, the third complex enzyme in the third step is prepared from muramidase, pectinase, cellulase and hemicellulase in a mass ratio of 1: 3-4: 1.5-2.5: 1-1.5, and mixing.

Preferably, the fourth complex enzyme in the fourth step is prepared by mixing β -glucosidase, pectin esterase, glucoamylase and lipase according to the mass ratio of 1: 0.5-1.5: 0.2-0.8: 0.5-1.

Preferably, in the fifth step, the composite bacteria are any three or four of lactobacillus plantarum, lactobacillus fermentum, lactobacillus pentosus and lactobacillus delbrueckii.

Preferably, the composite purifying agent in the eighth step comprises 3-5 parts by weight of bentonite and 0.6-0.8 part by weight of gelatin.

The invention at least comprises the following beneficial effects:

1. the raw materials such as macadamia shell, beautiful millettia root, philippine flemingia root and medlar are crushed and then mixed, and then the active ingredients of each raw material are fully dissolved out through the steps of steam distillation, enzymolysis and the like, so that the nutritional value and the health care function of the health care wine are improved; the active ingredients of the macadamia shell enter the wine, so that the prepared health-care wine has pleasant cream fragrance, has an antioxidant function, and can activate cells, prevent cell aging and prevent human body aging. Avoids the macadamia shell which is usually used as fuel to be burnt and even discarded, thus saving resources and preventing environmental pollution; the beautiful millettia root has the effects of tonifying deficiency, moistening lung, strengthening tendons and activating collaterals; philippine flemingia root has the effects of dispelling wind, promoting diuresis, removing blood stasis and removing toxic substances; fructus Lycii has effects of delaying aging, lowering blood sugar, replenishing vital essence and improving eyesight.

2. The nutrient substances obtained by enzymolysis and fermentation of epimedium, Japanese apricot, cranberry and achyranthes bidentata are dissolved in the health-care wine, so that the health-care wine has the effects of improving the function of the immune system of a human body, preventing aging of the human body and enhancing the physique.

3. The macadamia shell extract is added into the health-care wine, the macadamia shell is crushed, microwave extraction, macroporous adsorption resin and simulated moving bed chromatography separation and purification are carried out, the macadamia shell extract with extremely high purity is obtained, the macadamia shell extract is added into other raw materials for fermentation, and the obtained health-care wine has stronger fragrance than that obtained by simply adding the macadamia shell for fermentation and is more beneficial to absorption of a human body.

4. The compound bacteria are added during the first fermentation, so that the digestibility of the prepared health-care wine is improved, and the health-care wine contains a large amount of live lactic acid bacteria and has a probiotic effect on human bodies.

Additional advantages, objects, and features of the invention will be set forth in part in the description which follows and in part will become apparent to those having ordinary skill in the art upon examination of the following or may be learned from practice of the invention.

Detailed Description

The present invention is further described in detail below with reference to examples so that those skilled in the art can practice the invention with reference to the description.

Example 1

A health wine with cream faint scent comprises the following raw materials in parts by weight:

40 parts of beautiful millettia root, 30 parts of philippine flemingia root, 10 parts of medlar, 5 parts of macadamia shell, 10 parts of cane sugar, 15 parts of corn steep liquor, 0.5 part of citric acid, 250 parts of distilled water and 12 parts of saccharomyces cerevisiae.

The health wine with cream faint scent comprises the following raw materials in parts by weight:

20 parts of epimedium, 1 part of thelenota ananas, 2 parts of cranberry, 5 parts of hazelnut, 20 parts of soybean, 2 parts of radix achyranthis bidentatae, 5 parts of broccoli and 1 part of garlic.

respectively crushing and mixing 40 parts by weight of beautiful millettia root, 30 parts by weight of philippine flemingia root, 10 parts by weight of barbary wolfberry fruit, 2 parts by weight of macadamia shell, 10 parts by weight of cane sugar, 15 parts by weight of corn steep liquor and 0.5 part by weight of citric acid to obtain a mixture, wherein the crushing granularity of the beautiful millettia root and the philippine flemingia root is 150 meshes, and the crushing granularity of the barbary wolfberry fruit is 40 meshes; adding 250 parts by weight of distilled water into the mixture, and then distilling for 15h by using a steam distillation method to obtain a first extracting solution and a first residue; the method is characterized in that the materials and water are co-distilled by adopting a steam distillation method, so that the active ingredients of beautiful millettia roots, philippine flemingia roots, barbary wolfberry fruits and macadamia shells are distilled out along with the steam and collected in the first extracting solution by condensation. Adding a first complex enzyme into the first residue, carrying out enzymolysis for 1h at 30 ℃, carrying out enzyme deactivation treatment for 30min at 80 ℃, then cooling to room temperature, and filtering to obtain a second residue and a second extracting solution; distilling the second residue by steam distillation for 5h to obtain a third extractive solution and a third residue; mixing the third residue with the third extractive solution, extracting at 30 deg.C for 5 hr, filtering to obtain a fourth extractive solution and a fourth residue, and mixing the first extractive solution, the second extractive solution and the fourth extractive solution to obtain a fifth extractive solution; the third residue and the third extracting solution are mixed and then extracted, the residual active ingredients of the third residue are similar to the third extracting solution in properties, and are more easily dissolved in the third extracting solution, so that the active ingredients in the third residue are fully extracted, the utilization rate of materials is improved, and the waste is reduced.

Adding 5 parts by weight of hazelnuts and 20 parts by weight of soybeans into 200 parts by weight of purified water, grinding the materials into thick liquid, adjusting the pH value to 5.5, adding 0.5 part by weight of second complex enzyme, carrying out enzymolysis at 35 ℃ for 1 hour, carrying out enzyme deactivation treatment at 85 ℃ for 20min, cooling to room temperature, and filtering to obtain a first enzymolysis liquid and a first enzymolysis residue;

step three, mixing 5 parts by weight of broccoli and 1 part by weight of garlic, crushing the mixture into 30 meshes, and then adding 0.5 part by weight of third complex enzyme. Carrying out enzymolysis for 2h at 40 ℃, inactivating enzyme, cooling to room temperature, and filtering to obtain a second enzymolysis liquid and a second enzymolysis residue; adding 0.5 weight part of protease into the second enzymolysis residues, carrying out enzymolysis for 2h at 45 ℃ and pH 7.5, and carrying out centrifugal separation after enzyme deactivation to obtain third enzymolysis liquid and third enzymolysis residues;

step four, mixing 20 parts by weight of epimedium, 1 part by weight of thelenota ananas, 2 parts by weight of cranberry and 2 parts by weight of radix achyranthis bidentatae, crushing the mixture to 40 meshes, adding 200 parts by weight of distilled water, heating and refluxing the mixture at 50 ℃ for two times, extracting the mixture for 5 hours each time, and filtering the mixture to obtain a first filtrate and a first filter residue; heating and refluxing the first filter residue for 2 hours at 40 ℃ by using 10 parts by weight of 70% ethanol aqueous solution by volume fraction, and filtering to obtain a second filter residue and a second filtrate; adding 1 part by weight of fourth complex enzyme into the second filter residue, carrying out enzymolysis for 4 hours at 45 ℃, and filtering after enzyme deactivation to obtain fourth enzymolysis residue and fourth enzymolysis liquid; uniformly mixing the fourth enzymolysis liquid, the first filtrate and the second filtrate to obtain a fifth enzymolysis liquid; after the epimedium, the thelenota ananas, the cranberry and the radix achyranthis bidentatae are refluxed by the aqueous solution twice, most of active ingredients in the materials are dissolved, but the epimedium contains flavonoid compounds and has high solubility in ethanol, so that the active ingredients of the epimedium can be fully dissolved by extracting the epimedium once again by the ethanol, and the utilization rate of the substances is improved.

Step five, uniformly mixing the fourth residue, the first enzymolysis residue, the third enzymolysis residue, the fourth enzymolysis residue and the fifth extracting solution, adding compound bacteria, and carrying out sealed fermentation for 5d at the temperature of 15 ℃ and the pH value of 3 to obtain a first fermentation solution;

step six, uniformly mixing the first fermentation liquid, the second enzymolysis liquid, the third enzymolysis liquid, the fifth enzymolysis liquid and the macadamia shell extract, adding 12 parts by weight of saccharomyces cerevisiae, hermetically fermenting at the temperature of 15 ℃ for 20 days, and filtering to obtain a second fermentation liquid; the two fermentations are both fermented at the constant low temperature below 15 ℃, the possible interference and influence of various mixed bacteria on the brewed wine can be reduced to the minimum, and the hop disease or the acetic acid bacteria infection is almost impossible to occur; and the fermentation under the condition of low temperature can bring the wine quality to show that macromolecular aromatic hydrocarbon, bitter tannin or higher alcohol lipid molecular group with different evil flavor are not easy to dissolve in the wine body, and can be separated along with the raw material peel and residue or after precipitation to the maximum extent, thereby leading the wine body of the finished wine to be more exquisite, softer and pure.

Step seven, ageing the obtained second fermentation liquor for 90 days at the temperature of 15 ℃ to obtain semi-finished wine; after the second fermentation liquor is aged for a period of time, the second fermentation liquor is naturally aged, and the irritation and the pungency of the health-care wine can be achieved, so that the health-care wine is soft and palatable, mellow and fragrant, and relatively harmonious in taste.

And step eight, adding the composite purifying agent into the obtained semi-finished wine, uniformly stirring, standing for clarification for 10-20 days, filtering, and sterilizing to obtain the health wine.

The preparation method of the macadamia shell extract in the sixth step comprises the following steps:

step A, crushing 3 parts by weight of macadamia shell to 150 meshes, adding distilled water which is 5 times of the weight of the macadamia shell, extracting for 6 times at 60 ℃ under a microwave extraction instrument with the power of 500-1000W, 2 hours each time, and combining extracting solutions each time; adding 5-10 parts by weight of 60% -80% volume ethyl acetate or ethanol into the combined extracting solution, carrying out vacuum concentration for 5min at the temperature of 40 ℃ and the vacuum degree of 0.01Mpa, collecting supernatant, adding ethanol with the volume 2 times of that of the supernatant into the supernatant, standing for 3h, filtering to obtain filter residue, freeze-drying the filter residue, and crushing to obtain a crude extract of the macadamia nut shells for later use; the inside and the outside are simultaneously heated when microwave-assisted extraction is carried out by adopting a microwave instrument, a high-temperature heat source is not used, and the thermal gradient is eliminated, so that the extraction quality of the macadamia shell is greatly improved, and the active ingredients of the macadamia shell are effectively protected.

B, eluting the obtained macadamia shell crude extract by using macroporous adsorption resin of 30 meshes, then sequentially eluting the macroporous adsorption resin by using 75% ethanol solution, 65% ethanol solution and 55% ethanol solution in volume fraction, wherein the weight of the ethanol solution is 5 times of that of the macadamia shell crude extract, and collecting the eluent of each elution; adding a mixture which is 0.05 times of the collected eluent and consists of activated carbon and zeolite in a mass ratio of 1:1 into the collected eluent, heating and refluxing for 2 hours at 40 ℃, then cooling to room temperature, and filtering to obtain a filtrate; separating and purifying the obtained filtrate by simulated moving bed chromatography, crystallizing, and filtering to obtain macadamia shell extract;

wherein the adsorbent filled by the simulated moving bed chromatography is silica gel, the water washing area is purified water, and the desorbent is a mixture of the adsorbent and the water washing area, wherein the adsorbent is silica gel, the water washing area is purified water, and the desorbent has a volume ratio of 1:1, wherein the dosage of the desorbent is 6 times of the volume of the silica gel; the adsorbent regeneration solvent is ethanol with the volume fraction of 80 percent; the flow rate of the adsorption area is 2 BV/h; the flow rate of the water washing area is 2 BV/h; the flow rate of the desorption area is 3 BV/h; the flow rate of the regeneration area is 2 BV/h; the switching time is 600 s; controlling the temperature at 35 ℃; the pressure is controlled at 0.25 MPa.

In the first step, the first complex enzyme is prepared from amylase, saccharifying enzyme, protease and lipase in a mass ratio of 1: 0.2: 0.5: 0.5 mixing and then preparing; and adding complex enzyme into the first residue, carrying out enzymolysis on starch, sugar, protein, fat and the like in the first residue into small molecules, and fermenting to facilitate the human body to fully absorb the nutrient substances.

In the second step, the second compound enzyme is prepared by mixing pectinase and cellulase according to the mass ratio of 1.5: 1, mixing and preparing; the second compound enzyme can decompose pectin and cellulose in hazelnuts and soybeans into micromolecular saccharides, and is beneficial to absorption by human bodies.

And the third compound enzyme in the third step is prepared from muramidase, pectinase, cellulase and hemicellulase in a mass ratio of 1: 3: 1.5: 1, mixing and then preparing.

The fourth compound enzyme in the fourth step is prepared by mixing β -glucosidase, pectinesterase, glucoamylase and lipase according to the mass ratio of 1: 0.5: 0.2: 0.5.

The compound bacteria in the fifth step consist of lactobacillus plantarum, lactobacillus fermentum and lactobacillus pentosus, and after the compound bacteria are added, the digestibility of the prepared health care wine is improved, the health care wine contains a large amount of live lactic acid bacteria, and the lactic acid bacteria can be colonized in a human body, effectively inhibit the growth of harmful bacteria, reduce the poison of toxin generated by harmful bacteria in intestines to the whole body, and have a probiotic effect on the human body.

And in the step eight, the composite purifying agent consists of 3 parts by weight of bentonite and 0.6 part by weight of gelatin.

Example 2

50 parts of beautiful millettia root, 40 parts of philippine flemingia root, 20 parts of medlar, 10 parts of macadamia shell, 15 parts of cane sugar, 20 parts of corn steep liquor, 1.2 parts of citric acid, 300 parts of distilled water and 20 parts of saccharomyces cerevisiae.

25 parts of epimedium, 3 parts of thelenota ananas, 3 parts of cranberry, 57 parts of hazelnut, 25 parts of soybean, 5 parts of radix achyranthis bidentatae, 7 parts of broccoli and 3 parts of garlic.

respectively crushing and mixing 50 parts by weight of beautiful millettia root, 40 parts by weight of philippine flemingia root, 20 parts by weight of barbary wolfberry fruit, 5 parts by weight of macadamia shell, 15 parts by weight of cane sugar, 20 parts by weight of corn steep liquor and 1.2 parts by weight of citric acid to obtain a mixture, wherein the crushing granularity of the beautiful millettia root and the philippine flemingia root is 170 meshes, and the crushing granularity of the barbary wolfberry fruit is 60 meshes; adding 300 parts by weight of distilled water into the mixture, and distilling for 20h by using a steam distillation method to obtain a first extracting solution and a first residue; adding a first complex enzyme into the first residue, carrying out enzymolysis for 1.5h at 40 ℃, carrying out enzyme deactivation treatment for 40min at 85 ℃, then cooling to room temperature, and filtering to obtain a second residue and a second extracting solution; distilling the second residue by steam distillation for 7h to obtain a third extractive solution and a third residue; mixing the third residue with the third extracting solution, extracting at 50 deg.C for 10 hr, filtering to obtain a fourth extracting solution and a fourth residue, and mixing the first extracting solution, the second extracting solution and the fourth extracting solution to obtain a fifth extracting solution;

step two, adding 7 parts by weight of hazelnuts and 25 parts by weight of soybeans into 300 parts by weight of purified water, grinding the materials into thick liquid, adjusting the pH value to 6, adding 3 parts by weight of second complex enzyme, carrying out enzymolysis at 45 ℃ for 2 hours, carrying out enzyme deactivation treatment at 90 ℃ for 25min, cooling to room temperature, and filtering to obtain a first enzymolysis liquid and first enzymolysis residues;

step three, mixing 7 parts by weight of broccoli and 3 parts by weight of garlic, crushing the mixture into 60 meshes, and then adding 2 parts by weight of third complex enzyme. Carrying out enzymolysis for 3h at 50 ℃, inactivating enzyme, cooling to room temperature, and filtering to obtain a second enzymolysis liquid and a second enzymolysis residue; adding 1.2 parts by weight of protease into the second enzymolysis residues, carrying out enzymolysis for 2.5h at the temperature of 55 ℃ and the pH value of 8.5, and carrying out centrifugal separation after enzyme deactivation to obtain third enzymolysis liquid and third enzymolysis residues;

step four, mixing 25 parts by weight of epimedium, 3 parts by weight of thelenota ananas, 3 parts by weight of cranberry and 5 parts by weight of radix achyranthis bidentatae, crushing the mixture to 50 meshes, adding 250 parts by weight of distilled water, heating and refluxing the mixture at 60 ℃ for two times, wherein each time lasts for 8 hours, and filtering the mixture to obtain a first filtrate and a first filter residue; heating and refluxing the first filter residue for 3 hours at the temperature of 60 ℃ by using 15 parts by weight of 70% ethanol aqueous solution, and filtering to obtain a second filter residue and a second filtrate; adding 3 parts by weight of fourth complex enzyme into the second filter residue, carrying out enzymolysis for 5 hours at 50 ℃, and filtering after enzyme deactivation to obtain fourth enzymolysis residue and fourth enzymolysis liquid; uniformly mixing the fourth enzymolysis liquid, the first filtrate and the second filtrate to obtain a fifth enzymolysis liquid;

step five, uniformly mixing the fourth residue, the first enzymolysis residue, the third enzymolysis residue, the fourth enzymolysis residue and the fifth extracting solution, adding compound bacteria, and carrying out sealed fermentation for 8d at the temperature of 22 ℃ and the pH value of 3.5 to obtain a first fermentation solution;

step six, uniformly mixing the first enzymolysis liquid, the first fermentation liquid, the second enzymolysis liquid, the third enzymolysis liquid, the fifth enzymolysis liquid and the macadamia shell extract, adding 20 parts by weight of saccharomyces cerevisiae, hermetically fermenting for 25 days at the temperature of 20 ℃, and filtering to obtain a second fermentation liquid;

step seven, ageing the obtained second fermentation liquor for 100 days at the temperature of 18 ℃ to obtain semi-finished wine;

and step eight, adding the composite purifying agent into the obtained semi-finished wine, uniformly stirring, standing for clarification for 15 days, filtering, and sterilizing to obtain the health wine.

step A, crushing 5 parts by weight of macadamia shell to 170 meshes, adding distilled water which is 5 times of the weight of the macadamia shell, extracting for 6 hours each time for 4 times under a microwave extraction instrument with the temperature of 80 ℃ and the power of 500-1000W, and combining extracting solutions each time; adding 6 parts by weight of 70% volume ethyl acetate or ethanol into the combined extracting solution, vacuum concentrating at 60 deg.C and 0.05Mpa for 10min, collecting supernatant, adding ethanol 4 times the volume of the supernatant into the supernatant, standing for 3h, filtering to obtain filter residue, freeze drying the filter residue, and pulverizing to obtain macadamia nut shell crude extract;

b, eluting the obtained macadamia shell crude extract by adopting 50-mesh macroporous adsorption resin, then sequentially eluting the macroporous adsorption resin by using 80% ethanol solution, 70% ethanol solution and 60% ethanol solution with volume fractions which are 7 times of the weight of the macadamia shell crude extract, and collecting the eluent of each elution; adding a mixture which is 0.08 times of the collected eluent and consists of activated carbon and zeolite in a mass ratio of 1:1 into the collected eluent, heating and refluxing for 3 hours at 60 ℃, then cooling to room temperature, and filtering to obtain a filtrate; separating and purifying the obtained filtrate by simulated moving bed chromatography, crystallizing, and filtering to obtain macadamia shell extract;

wherein the adsorbent filled by the simulated moving bed chromatography is silica gel, the water washing area is purified water, and the desorbent is a mixture of the adsorbent and the water washing area, wherein the adsorbent is silica gel, the water washing area is purified water, and the desorbent has a volume ratio of 1:1, wherein the dosage of the desorbent is 6 times of the volume of the silica gel; the adsorbent regeneration solvent is ethanol with the volume fraction of 80 percent; the flow rate of the adsorption area is 2.5 BV/h; the flow rate of the water washing area is 4 BV/h; the flow rate of the desorption area is 4 BV/h; the flow rate of the regeneration zone is 2.5 BV/h; the switching time is 800 s; controlling the temperature at 45 ℃; the pressure is controlled at 0.4 MPa.

In the first step, the first complex enzyme is prepared from amylase, saccharifying enzyme, protease and lipase according to the mass ratio of 1: 0.3: 0.7: 0.6 and mixing.

In the second step, the second compound enzyme is prepared by mixing pectinase and cellulase according to the mass ratio of 0.5: 1, mixing and then preparing.

And the third compound enzyme in the third step is prepared from muramidase, pectinase, cellulase and hemicellulase in a mass ratio of 1: 3.5: 2: 1.2 mixing and preparing.

And the fourth compound enzyme in the fourth step is prepared by mixing β -glucosidase, pectinesterase, glucoamylase and lipase according to the mass ratio of 1: 1: 0.5: 0.7.

And in the fifth step, the composite bacteria consist of lactobacillus plantarum, lactobacillus fermentum, lactobacillus pentosus and lactobacillus delbrueckii.

And in the step eight, the composite purifying agent consists of 4 parts by weight of bentonite and 0.7 part by weight of gelatin.

Example 3

60 parts of beautiful millettia root, 50 parts of philippine flemingia root, 30 parts of medlar, 15 parts of macadamia shell, 20 parts of cane sugar, 25 parts of corn steep liquor, 2 parts of citric acid, 350 parts of distilled water and 30 parts of saccharomyces cerevisiae.

30 parts of epimedium, 5 parts of thelenota ananas, 5 parts of cranberry, 10 parts of hazelnut, 30 parts of soybean, 8 parts of radix achyranthis bidentatae, 10 parts of broccoli and 1 part of garlic.

respectively crushing 60 parts by weight of beautiful millettia root, 50 parts by weight of philippine flemingia root, 30 parts by weight of barbary wolfberry fruit, 10 parts by weight of macadamia shell, 20 parts by weight of cane sugar, 25 parts by weight of corn steep liquor and 2 parts by weight of citric acid, and then mixing to obtain a mixture, wherein the crushing granularity of the beautiful millettia root and the philippine flemingia root is 200 meshes, and the crushing granularity of the barbary wolfberry fruit is 80 meshes; adding 350 parts by weight of distilled water into the mixture, and distilling for 25h by using a steam distillation method to obtain a first extracting solution and a first residue; adding a first complex enzyme into the first residue, carrying out enzymolysis for 2h at 50 ℃, carrying out enzyme deactivation treatment for 50min at 90 ℃, then cooling to room temperature, and filtering to obtain a second residue and a second extracting solution; distilling the second residue by steam distillation for 5h to obtain a third extractive solution and a third residue; mixing the third residue with the third extracting solution, extracting at 60 ℃ for 15h, filtering to obtain a fourth extracting solution and a fourth residue, and mixing the first extracting solution, the second extracting solution and the fourth extracting solution uniformly to obtain a fifth extracting solution;

step two, adding 10 parts by weight of hazelnuts and 30 parts by weight of soybeans into 400 parts by weight of purified water, grinding the mixture into thick liquid, adjusting the pH value to 7.5, adding 5 parts by weight of second complex enzyme, carrying out enzymolysis at 60 ℃ for 4 hours, carrying out enzyme deactivation treatment at 95 ℃ for 30min, cooling to room temperature, and filtering to obtain a first enzymolysis liquid and a first enzymolysis residue;

step three, mixing 10 parts by weight of broccoli and 1 part by weight of garlic, crushing the mixture to 100 meshes, and then adding 3 parts by weight of third complex enzyme. Carrying out enzymolysis for 5h at 60 ℃, inactivating enzyme, cooling to room temperature, and filtering to obtain a second enzymolysis liquid and a second enzymolysis residue; adding 2 parts by weight of protease into the second enzymolysis residues, carrying out enzymolysis for 3 hours at the temperature of 60 ℃ and the pH value of 10, and carrying out centrifugal separation after enzyme deactivation to obtain third enzymolysis liquid and third enzymolysis residues;

step four, mixing 30 parts by weight of epimedium, 5 parts by weight of thelenota ananas, 5 parts by weight of cranberry and 8 parts by weight of radix achyranthis bidentatae, crushing the mixture to 60 meshes, adding 300 parts by weight of distilled water, heating and refluxing the mixture at 80 ℃ for extraction twice for 10 hours each time, and filtering the mixture to obtain a first filtrate and a first filter residue; heating and refluxing the first filter residue with 20 parts by weight of 70% ethanol aqueous solution at 40 ℃ for 4h, and filtering to obtain a second filter residue and a second filtrate; adding 1 part by weight of fourth complex enzyme into the second filter residue, carrying out enzymolysis for 6 hours at 55 ℃, and filtering after enzyme deactivation to obtain fourth enzymolysis residue and fourth enzymolysis liquid; uniformly mixing the fourth enzymolysis liquid, the first filtrate and the second filtrate to obtain a fifth enzymolysis liquid;

step five, uniformly mixing the fourth residue, the first enzymolysis residue, the third enzymolysis residue, the fourth enzymolysis residue and the fifth extracting solution, adding compound bacteria, and carrying out sealed fermentation for 10d at the temperature of 30 ℃ and the pH value of 4 to obtain a first fermentation solution;

step six, uniformly mixing the first enzymolysis liquid, the first fermentation liquid, the second enzymolysis liquid, the third enzymolysis liquid, the fifth enzymolysis liquid and the macadamia shell extract, adding 30 parts by weight of saccharomyces cerevisiae, hermetically fermenting for 30 days at the temperature of 30 ℃, and filtering to obtain a second fermentation liquid;

seventhly, ageing the obtained second fermentation liquor at the temperature of 20 ℃ for 120d to obtain semi-finished wine;

and step eight, adding the composite purifying agent into the obtained semi-finished wine, uniformly stirring, standing for clarifying for 20 days, filtering, and sterilizing to obtain the health wine.

step A, crushing 5 parts by weight of macadamia shell to 200 meshes, adding distilled water which is 10 times of the weight of the macadamia shell, extracting for 6 times and 2 hours each time under a microwave extraction instrument with the temperature of 90 ℃ and the power of 500-1000W, and combining extracting solutions each time; adding 5-10 parts by weight of ethyl acetate or ethanol with volume fraction of 80% into the combined extracting solution, carrying out vacuum concentration for 10min at the temperature of 60 ℃ and the vacuum degree of 0.1Mpa, collecting supernatant, adding ethanol with volume 2 times of that of the supernatant into the supernatant, standing for 3h, filtering to obtain filter residue, freeze-drying the filter residue, and crushing to obtain a crude extract of the macadamia nut shell for later use;

b, eluting the obtained macadamia shell crude extract by using 60-mesh macroporous adsorption resin, then sequentially eluting the macroporous adsorption resin by using 90% ethanol solution, 75% ethanol solution and 65% ethanol solution in volume fraction, wherein the weight of the ethanol solution is 5 times of that of the macadamia shell crude extract, and collecting the eluent of each elution; adding a mixture which is 0.1 time of the weight of the collected eluent and consists of activated carbon and zeolite according to the mass ratio of 1:1 into the collected eluent, heating and refluxing for 4 hours at 90 ℃, then cooling to room temperature, and filtering to obtain filtrate; separating and purifying the obtained filtrate by simulated moving bed chromatography, crystallizing, and filtering to obtain macadamia shell extract;

wherein the adsorbent filled by the simulated moving bed chromatography is silica gel, the water washing area is purified water, and the desorbent is a mixture of the adsorbent and the water washing area, wherein the adsorbent is silica gel, the water washing area is purified water, and the desorbent has a volume ratio of 1:1, wherein the dosage of the desorbent is 6 times of the volume of the silica gel; the adsorbent regeneration solvent is ethanol with the volume fraction of 80 percent; the flow rate of the adsorption area is 3 BV/h; the flow rate of the water washing area is 6 BV/h; the flow rate of the desorption area is 5 BV/h; the flow rate of the regeneration zone is 3 BV/h; the switching time is 900 s; controlling the temperature at 55 ℃; the pressure is controlled at 0.55 MPa.

In the first step, the first complex enzyme is prepared from amylase, saccharifying enzyme, protease and lipase according to the mass ratio of 1: 0.5: 1:1, mixing and then preparing.

And the fourth compound enzyme in the fourth step is prepared by mixing β -glucosidase, pectinesterase, glucoamylase and lipase according to the mass ratio of 1: 1.5: 0.8: 1.

And in the fifth step, the composite bacteria consist of lactobacillus plantarum, lactobacillus fermentum and lactobacillus pentosus.

And in the step eight, the composite purifying agent consists of 5 parts by weight of bentonite and 0.8 part by weight of gelatin.

Example 4

40 parts of beautiful millettia root, 30 parts of philippine flemingia root, 10 parts of medlar, 2 parts of macadamia shell, 10 parts of cane sugar, 15 parts of corn steep liquor, 0.5 part of citric acid, 250 parts of distilled water and 12 parts of saccharomyces cerevisiae.

respectively crushing and mixing 40 parts by weight of beautiful millettia root, 30 parts by weight of philippine flemingia root, 10 parts by weight of barbary wolfberry fruit, 2 parts by weight of macadamia shell, 10 parts by weight of cane sugar, 15 parts by weight of corn steep liquor and 0.5 part by weight of citric acid to obtain a mixture, wherein the crushing granularity of the beautiful millettia root and the philippine flemingia root is 150 meshes, and the crushing granularity of the barbary wolfberry fruit is 40 meshes; adding 250 parts by weight of distilled water into the mixture, and then distilling for 15h by using a steam distillation method to obtain a first extracting solution and a first residue; adding a first complex enzyme into the first residue, carrying out enzymolysis for 1h at 30 ℃, carrying out enzyme deactivation treatment for 30min at 80 ℃, then cooling to room temperature, and filtering to obtain a second residue and a second extracting solution; distilling the second residue by steam distillation for 5h to obtain a third extractive solution and a third residue; mixing the third residue with the third extractive solution, extracting at 30 deg.C for 5 hr, filtering to obtain a fourth extractive solution and a fourth residue, and mixing the first extractive solution, the second extractive solution and the fourth extractive solution to obtain a fifth extractive solution;

step four, mixing 20 parts by weight of epimedium, 1 part by weight of thelenota ananas, 2 parts by weight of cranberry and 2 parts by weight of radix achyranthis bidentatae, crushing the mixture to 40 meshes, adding 200 parts by weight of distilled water, heating and refluxing the mixture at 50 ℃ for two times, extracting the mixture for 5 hours each time, and filtering the mixture to obtain a first filtrate and a first filter residue; heating and refluxing the first filter residue for 2 hours at 40 ℃ by using 10 parts by weight of 70% ethanol aqueous solution by volume fraction, and filtering to obtain a second filter residue and a second filtrate; adding 1 part by weight of fourth complex enzyme into the second filter residue, carrying out enzymolysis for 4 hours at 45 ℃, and filtering after enzyme deactivation to obtain fourth enzymolysis residue and fourth enzymolysis liquid; uniformly mixing the fourth enzymolysis liquid, the first filtrate and the second filtrate to obtain a fifth enzymolysis liquid;

step six, uniformly mixing the first enzymolysis liquid, the first fermentation liquid, the second enzymolysis liquid, the third enzymolysis liquid and the fifth enzymolysis liquid, adding 12 parts by weight of saccharomyces cerevisiae, hermetically fermenting at 15 ℃ for 20 days, and filtering to obtain a second fermentation liquid;

step seven, ageing the obtained second fermentation liquor for 90 days at the temperature of 15 ℃ to obtain semi-finished wine;

In the first step, the first complex enzyme is prepared from amylase, saccharifying enzyme, protease and lipase according to the mass ratio of 1: 0.2: 0.5: 0.5 and mixing.

In the second step, the second compound enzyme is prepared by mixing pectinase and cellulase according to the mass ratio of 0.5: 1.5 mixing and preparing.

And in the fifth step, the compound bacteria consist of lactobacillus plantarum, lactobacillus fermentum and lactobacillus pentosus.

Comparative example 1

The health wine comprises the following raw materials in parts by weight:

40 parts of beautiful millettia root, 30 parts of philippine flemingia root, 10 parts of medlar, 10 parts of cane sugar, 15 parts of corn steep liquor, 0.5 part of citric acid, 250 parts of distilled water and 12 parts of saccharomyces cerevisiae.

The health wine also comprises the following raw materials in parts by weight:

A preparation method of health wine comprises the following steps:

respectively crushing and mixing 40 parts by weight of beautiful millettia root, 30 parts by weight of philippine flemingia root, 10 parts by weight of medlar, 10 parts by weight of cane sugar, 15 parts by weight of corn steep liquor and 0.5 part by weight of citric acid to obtain a mixture, wherein the crushing particle size of the beautiful millettia root and the philippine flemingia root is 150 meshes, and the crushing particle size of the medlar is 40 meshes; adding 250 parts by weight of distilled water into the mixture, and then distilling for 15h by using a steam distillation method to obtain a first extracting solution and a first residue; adding a first complex enzyme into the first residue, carrying out enzymolysis for 1h at 30 ℃, carrying out enzyme deactivation treatment for 30min at 80 ℃, then cooling to room temperature, and filtering to obtain a second residue and a second extracting solution; distilling the second residue by steam distillation for 5h to obtain a third extractive solution and a third residue; mixing the third residue with the third extractive solution, extracting at 30 deg.C for 5 hr, filtering to obtain a fourth extractive solution and a fourth residue, and mixing the first extractive solution, the second extractive solution and the fourth extractive solution to obtain a fifth extractive solution;

adding 5 parts by weight of hazelnuts and 20 parts by weight of soybeans into 200 parts by weight of purified water, grinding the materials into thick liquid, adjusting the pH value to 5.5, adding 0.5 part by weight of second complex enzyme, carrying out enzymolysis at 35 ℃ for 1 hour, carrying out enzyme deactivation treatment at 85 ℃ for 20min, cooling to room temperature, and filtering to obtain a first enzymolysis liquid and a first enzymolysis residue; the second compound enzyme can decompose pectin and cellulose in hazelnuts and soybeans into micromolecular saccharides, and is beneficial to absorption by human bodies.

step six, uniformly mixing the first enzymolysis liquid, the first fermentation liquid, the second enzymolysis liquid, the third enzymolysis liquid and the fifth enzymolysis liquid, adding 12 parts by weight of saccharomyces cerevisiae, hermetically fermenting at 15 ℃ for 20 days, and filtering to obtain a second fermentation liquid; after the second fermentation liquor is aged for a period of time, the second fermentation liquor is naturally aged, and the irritation and the pungency of the health-care wine can be achieved, so that the health-care wine is soft and palatable, mellow and fragrant, and relatively harmonious in taste.

In the first step, the first complex enzyme is prepared from amylase, saccharifying enzyme, protease and lipase in a mass ratio of 1: 0.2: 0.5: 0.5 and mixing.

And in the step eight, the composite purifying agent consists of bentonite in parts by weight and gelatin in parts by weight of 0.6.

Comparative example 2

The health wine comprises the following raw materials in parts by weight:

The health wine also comprises the following raw materials in parts by weight:

5 parts of hazelnut, 20 parts of soybean, 5 parts of broccoli and 1 part of garlic.

A preparation method of health wine comprises the following steps:

step four, uniformly mixing the fourth residue, the first enzymolysis residue, the third enzymolysis residue and the fifth extracting solution, adding compound bacteria, and carrying out sealed fermentation for 5d at the temperature of 15 ℃ and the pH value of 3 to obtain a first fermentation solution;

step five, uniformly mixing the first enzymolysis liquid, the first fermentation liquid, the second enzymolysis liquid and the third enzymolysis liquid, adding 12 parts by weight of saccharomyces cerevisiae, hermetically fermenting for 20 days at the temperature of 15 ℃, and filtering to obtain a second fermentation liquid;

step six, ageing the obtained second fermentation liquor for 90 days at the temperature of 15 ℃ to obtain semi-finished wine; after the second fermentation liquor is aged for a period of time, the second fermentation liquor is naturally aged, and the irritation and the pungency of the health-care wine can be achieved, so that the health-care wine is soft and palatable, mellow and fragrant, and relatively harmonious in taste.

And seventhly, adding the composite purifying agent into the obtained semi-finished wine, uniformly stirring, standing for clarification for 10-20 days, filtering, and sterilizing to obtain the health wine.

The compound bacteria in the fourth step consist of lactobacillus plantarum, lactobacillus fermentum and lactobacillus pentosus.

And the compound purifying agent in the seventh step consists of 3 parts by weight of bentonite and 0.6 part by weight of gelatin.

The health-care wine prepared in the embodiments 1-4, the comparative examples 1 and 2 is used as an evaluation object to perform sensory evaluation: injecting the wine sample into a wine cup, wherein the color identification refers to that the cup holds light, white paper or white cloth is used as a bottom, the color tone of the wine is observed by eyes, and the color, the brightness, the precipitation and the suspended matter condition of the wine are recorded; the method for checking fragrance comprises holding the cup in hand, three inches away from nose, smelling the cup close to nose, and analyzing whether the fragrance is pure; smelling fragrance according to the fragrance smelling sequence, then keeping the drinking amount consistent, slowly and stably keeping the drinking amount in the wine inlet, enabling the wine to contact the tongue tip firstly, and finally reaching the tongue root from two sides, and taking a small amount of swallow, then comprehensively judging the taste sense, keeping a rest for a moment after each wine sample is tasted, gargling with water, and then tasting the next cup. The sensory evaluation of the health wine with cream fragrance is divided into 5 grades, and evaluators evaluate the health wine according to their own preference, wherein the best evaluation is 5 grades, and the evaluation criteria are shown in table 1.

TABLE 1 sensory evaluation criteria for health wine

Score of	Sensory Scoring Standard
		5 points of	The wine has mellow, sweet, pure and transparent color, good fragrance, and no precipitate
4 is divided into	The wine has long-lasting taste, transparent color, good fragrance, and no precipitate
		3 points of	Short wine taste, pure color, pure fragrance and no precipitate basically
2 is divided into	The wine has light taste, sour taste, mixed color, abnormal aroma and precipitate
		1 minute (1)	The wine has light and thin taste, heavy bitterness, mixed color, mixed aroma and more precipitates

The evaluation of the results is mainly based on the taste evaluation of people with different professions or different age groups, the wine to be evaluated is respectively distributed to evaluators for evaluation, the number of people participating in evaluation is 30, and the results are shown in table 2.

TABLE 2 sensory evaluation of health wine

5 points of

4 is divided into

3 points of

2 is divided into

1 minute (1)

Average score

Example 1

17 persons

8 persons

2 persons

1 person

4.27 points

Example 2

18 persons

7 persons

3 persons

2 persons

0 person

4.37 points

Example 3

20 persons

7 persons

2 persons

1 person

0 person

4.53 points

Example 4

16 persons

7 persons

3 persons

1 person

4.13 points

Comparative example 1

9 persons

11 persons

5 persons

3 persons

2 persons

3.73 points

Comparative example 2

7 persons

9 persons

8 persons

3 persons

3.47 points

As can be seen from table 2, the sensory evaluation scores of the health-care wine with cream flavor of examples 1 to 4 are significantly higher than those of the health-care wine of comparative example 1 and comparative example 2, which indicates that the flavor of the health-care wine can be improved by adding macadamia nut shells, and the sensory evaluation score of example 1 is higher than that of example 4, which indicates that the macadamia nut shell extract can further increase the flavor of the health-care wine.

The health-care wine prepared in the examples 1 to 4 and the comparative examples 1 to 2 was used as an evaluation object, component detection was performed, and the results are shown in table 3 by repeating 3 times to obtain an average value.

TABLE 3 detection of health wine ingredients

Content (wt.)	Example 1	Example 2	Example 3	Example 4	Comparative example 1	Comparative example 2
							Total acid (g/100mL)	0.25	0.24	0.23	0.27	0.36	0.38
Methanol (g/100mL)	0.034	0.031	0.028	0.035	0.038	0.039
							Fusel oil (g/100mL)	0.15	0.14	0.12	0.16	0.18	0.19

As can be seen from Table 3, the total acid in the health-care wine prepared in the examples 1 to 4 is 0.25 to 0.27g/100mL, which is less than 0.36g/100mL of the comparative example 1 and 0.38g/100mL of the comparative example 2, the total acid has an excessive effect of suppressing the fragrance and has astringent taste, and the health-care wine prepared in the examples 1 to 4 is proved to have proper total acid, fully release the fragrance, and have mellow and sweet vinosity; the content of methanol in the health-care wine prepared in the examples 1-4 is 0.028-0.035 g/100mL, which is less than 0.038g/100mL of the comparative example 1 and 0.039g/100mL of the comparative example 2, and the content of methanol in the health-care wine is less than the highest content of methanol in the health-care wine specified by the national standard, which is 0.04g/100 mL; the content of fusel oil in the health-care wine prepared in the examples 1-4 is 0.12-0.18 g/100mL, is less than 0.18g/100mL of the comparative example 1 and 0.19g/100mL of the comparative example 2, and is less than the standard with the highest content of 0.2g/100mL specified by national standard, and the fusel oil content is too high, so that the health-care wine is harmful to human bodies, can cause congestion of nervous systems and causes side effects of getting to the head after drinking; therefore, the health-care wine prepared in the embodiments 1 to 4 is safe and reliable and is suitable for drinking.

Typical cases

For a certain person, male, 62 years old, Guangxi Nanning city, long-term soreness of waist and back pain, weakness, body cold and intolerance of cold, the disease disappeared after 6 months of taking the health wine with cream faint scent prepared in example 1.

Some Luo in a man, 53 years old, Xingning district, Guangxi Nanning city, chronic rheumatic bone pain, cold limbs, aversion to cold, frequent cough, weakness, and timidity, and after taking the health wine with cream faint scent prepared in example 2, the symptoms completely disappear after 5 months.

A certain person in a week, a woman in 50 years old, Bingyang county of Guangxi Nanning city, low immunity, weak constitution, susceptibility to common cold, weakness of limbs and perennial insomnia. After 3 months of taking the health wine with cream faint scent prepared in example 3, the symptoms completely disappear without repetition.

A certain leaf is a female, 56 years old, and people in the horizontal county of Guangxi Nanning city, cough all the year round, cold intolerance, limb weakness, poor sleep for a long time and weak body. After the health wine with cream faint scent prepared in example 4 is taken for 10 months, all symptoms disappear, the health wine is good in sleeping and soothing the nerves, and the face is ruddy.

While embodiments of the invention have been described above, it is not limited to the applications set forth in the description and the embodiments, which are fully applicable to various fields of endeavor for which the invention may be embodied with additional modifications as would be readily apparent to those skilled in the art, and the invention is therefore not limited to the details given herein and to the embodiments shown and described without departing from the generic concept as defined by the claims and their equivalents.

Claims

1. The preparation method of the health wine with cream faint scent is characterized by comprising the following steps:

step three, mixing 5-10 parts by weight of broccoli and 1-5 parts by weight of garlic, crushing to 30-100 meshes, adding 0.5-3 parts by weight of third complex enzyme, performing enzymolysis for 2-5 hours at 40-60 ℃, inactivating enzyme, cooling to room temperature, and filtering to obtain a second enzymolysis liquid and second enzymolysis residues; adding 0.5-2 parts by weight of protease into the second enzymolysis residues, carrying out enzymolysis for 2-3 hours at the temperature of 45-60 ℃ and the pH value of 7.5-10, and carrying out centrifugal separation after enzyme deactivation to obtain third enzymolysis liquid and third enzymolysis residues; the third compound enzyme is prepared from muramidase, pectinase, cellulase and hemicellulase in a mass ratio of 1: 3-4: 1.5-2.5: 1-1.5, and mixing;

2. The method for preparing health care wine with cream faint scent according to claim 1, wherein in the sixth step, macadamia shell extract is added before saccharomyces cerevisiae after the first enzymolysis liquid, the first fermentation liquid, the second enzymolysis liquid, the third enzymolysis liquid and the fifth enzymolysis liquid are mixed uniformly, wherein the method for preparing the macadamia shell extract comprises the following steps:

step A, crushing 2-10 parts by weight of macadamia shell to 150-200 meshes, adding distilled water in an amount which is 5-10 times of the weight of the macadamia shell, extracting for 2-6 times under a microwave extractor with the temperature of 60-90 ℃ and the power of 500-1000W, each time for 1-6 hours, and combining extracting solutions of each time; adding 5-10 parts by weight of ethanol with volume fraction of 60% -80% into the combined extracting solution, carrying out vacuum concentration for 5-10 min at the temperature of 40-60 ℃ and the vacuum degree of 0.01-0.1 Mpa, collecting supernatant, adding ethanol with volume 2-5 times of that of the supernatant into the supernatant, standing for 3-6 h, filtering to obtain filter residue, freeze-drying the filter residue, and crushing to obtain a macadamia nut shell crude extract for later use;

b, eluting the obtained macadamia shell crude extract by using macroporous adsorption resin of 30-60 meshes, then sequentially eluting the macroporous adsorption resin by using 75-90% ethanol solution, 65-75% ethanol solution and 55-65% ethanol solution in volume fraction, wherein the weight of the ethanol solution is 5-10 times of the weight of the macadamia shell crude extract, and collecting eluent eluted each time; adding a mixture which is composed of activated carbon and zeolite according to a mass ratio of 1:1 and has a weight 0.05-0.1 times of the weight of the collected eluent into the collected eluent, heating and refluxing for 2-4 hours at 40-80 ℃, then cooling to room temperature, and filtering to obtain a filtrate; separating and purifying the obtained filtrate by simulated moving bed chromatography, crystallizing, and filtering to obtain macadamia shell extract;

3. The preparation method of the health wine with cream faint scent according to claim 1 or 2, wherein in the first step, the first complex enzyme is prepared from amylase, saccharifying enzyme, protease and lipase according to a mass ratio of 1: 0.2-0.5: 0.5-1: 0.5-1, and mixing.

4. The preparation method of the health wine with cream faint scent according to claim 1 or 2, wherein in the second step, the second complex enzyme is prepared by mixing pectinase and cellulase according to a mass ratio of 0.5-1.5: 1, mixing and then preparing.

5. The preparation method of the health wine with cream faint scent according to claim 1 or 2, wherein the fourth complex enzyme in the fourth step is prepared by mixing β -glucosidase, pectinesterase, glucoamylase and lipase according to a mass ratio of 1: 0.5-1.5: 0.2-0.8: 0.5-1.

6. The method for preparing health wine having a cream scent according to claim 1 or 2, wherein the complex bacteria in the fifth step are any three or four of lactobacillus plantarum, lactobacillus fermentum, lactobacillus pentosus and lactobacillus delbrueckii.

7. The preparation method of the health care wine with cream faint scent according to claim 2, wherein the compound purifying agent in the step eight comprises 3-5 parts by weight of bentonite and 0.6-0.8 part by weight of gelatin.