CN107557254B

CN107557254B - Litchi rose wine, preparation method and application of litchi rose wine in qi and blood tonifying and oxidation resistance

Info

Publication number: CN107557254B
Application number: CN201610504321.4A
Authority: CN
Inventors: 李晓娟; 滕晖; 李伏君; 孟君
Original assignee: Zhuzhou Qianjin Pharmaceutical Co Ltd
Current assignee: Zhuzhou Qianjin Pharmaceutical Co Ltd
Priority date: 2016-06-30
Filing date: 2016-06-30
Publication date: 2021-01-26
Anticipated expiration: 2036-06-30
Also published as: CN107557254A

Abstract

The invention relates to a litchi rose wine and a preparation method and application thereof. The invention prepares litchi wine base by scientific fermentation of litchi, mixes the litchi wine base with red and white wine, selects medlar, red date, liquorice, ginseng and apple powder by taking the litchi as a monarch drug, and mixes a blending agent and a proper amount of auxiliary materials, and the litchi wine is prepared by the following method: 1) litchi picking, selecting and cleaning, cooling, peeling and denucleating, squeezing and carrying out enzymolysis; 2) standing for clarification, separating clear juice, freezing and concentrating, adjusting components, fermenting in a tank, stopping fermentation, aging, adding gum, and performing cold treatment to obtain litchi wine base; 3) adding fructus Lycii, fructus Jujubae, Glycyrrhrizae radix, Ginseng radix and fructus Mali Pumilae powder; 4) blending, filtering with membrane, and packaging. The wine body of the litchi rose wine prepared by the invention is clear and transparent; the content of volatile acid is low, the bitterness of the wine is obviously reduced, and the taste is good; the fusel oil has low content, and has antioxidant effect, and can be used for invigorating qi and blood, promoting qi circulation, and removing toxic substance. The invention is applied to the preparation of various health care wines and has wide market prospect.

Description

Litchi rose wine, preparation method and application of litchi rose wine in qi and blood tonifying and oxidation resistance

Technical Field

The invention relates to the technical field of foods, and particularly relates to litchi rose wine and a preparation method and application thereof.

Background

Litchi, also known as dislocated, sapindaceae, genus litchi. Sweet, sour, warm and non-toxic. The pulp has effects of invigorating spleen, benefiting liver, relieving cough, nourishing heart, relieving polydipsia, and treating acne. Its core is good at soothing liver and regulating qi to treat pain, and can also be used to treat stomach pain caused by qi stagnation in spleen and stomach. Modern pharmaceutical and clinical research shows that litchi has many medical and health care effects. Experimental research of Wuhuahui et al (2004) shows that litchi pulp is a good active oxygen radical scavenger and has antioxidant effect. The semen litchi is effective medicine for treating diabetes, and its water extract has effects of inhibiting hepatitis B virus surface antigen and protecting liver. The litchi seed oil is rich in monounsaturated fatty acid, various polyalcohol components, various chikutol and common components thereof, and has good effects of improving blood lipid level and preventing and treating cardiovascular diseases. In recent years, with the development of litchi cultivation technology and the increase of planting area year by year, the litchi yield in China is higher and higher, and accounts for about 80% of the world. However, the litchi is mainly eaten in fresh food, and the litchi processing industry is vigorously developed because the litchi is extremely intolerant to storage, the litchi has the saying that the color changes in one day, the fragrance changes in two days, the taste changes in three days, and the color and the fragrance go to all the time in four or five days, and the production and sales links have serious problems due to severe summer heat in the mature season, so that a large amount of litchi loses the commodity value.

The wine is used as a special culture carrier and plays a unique role in human interaction. Wine culture has penetrated into various fields in human social life, and the wine culture not only exists in an objective substance, but also is a cultural symbol, namely spiritual connotation formed by wine tasting.

China has traditional catering culture for persuasion and drunkenness, and particularly in the places of business and social contact, the wine becomes a special culture communication carrier. With the continuous improvement of the social status of women, the shadow of the thunderstorm female strong can be seen in more and more fields in most social and business places, and the female strong in all the powerful solutions market have common worries, namely 'people walk in rivers and lakes and have to drink wine'. Therefore, according to the characteristics of women, the applicant aims to scientifically combine litchi, rose and wine to develop a natural, health-care and health-care litchi rose wine.

At present, the nutrition and health care of litchi and rose are not fully utilized, the synergistic pharmacological efficacy between the litchi and wine is not well researched and developed, the developed litchi wine has the defects of difficult clarification, high volatile acid content, bitter taste after the wine body and high fusel oil content, the clarity of the wine body is improved, the volatile acid content is reduced, the bitter taste and the fusel oil content in the wine are reduced, and the synergistic pharmacological efficacy of the litchi, rose and wine is utilized to research and develop a natural wine with the effects of resisting oxidation, tonifying qi and blood and the like, which is a difficult problem to solve by the invention.

Disclosure of Invention

The invention aims to solve the technical problems that the litchi rose wine, the preparation method and the application thereof are provided, the nutrition and health care of litchi and rose cannot be fully utilized, the synergistic pharmacological efficacy of the litchi and rose cannot be well researched and developed in the prior art, and the developed litchi wine has the problems of difficult clarification, high volatile acid content, bitter taste after the wine body and high fusel oil content.

The purpose of the invention is realized by the following technical scheme:

the litchi rose wine is prepared by taking litchi wine base, red wine, white wine, medlar, red dates, liquorice, ginseng and apple powder as raw materials, adding rose essential oil or rose hydrosol, matching high fructose corn syrup and white granulated sugar as a blending agent, and adding a proper amount of auxiliary materials, and is prepared by the following method:

s1, selecting healthy litchi which is normally developed and completely mature, selecting, cleaning, cooling, peeling and removing kernels, squeezing, and carrying out enzymolysis by using pectinase to obtain litchi juice for later use;

s2, standing and clarifying the litchi juice obtained in the step S1 at a low temperature, sucking clear juice into a tank, separating the slightly turbid juice in the middle layer by using a centrifugal machine, putting the clear juice into the tank, and freezing and concentrating until the total sugar is 150-200 g/L to obtain the litchi clear juice for later use;

s3, adjusting the sugar degree of the litchi clear juice in the step S2 to 200-240 g/L by using white granulated sugar, adjusting the acidity to 4-6 g/L by using citric acid, adding sulfur dioxide, inoculating yeast, fermenting in a tank for 7-14 days, quickly cooling after the sugar degree and the alcoholic strength of the fermentation solution reach the expected requirements, and stopping fermentation;

s4, ageing the fermentation liquor obtained in the step S3, adding bentonite, clarifying, filtering after 7-10 days, cooling, and filtering again to obtain litchi wine base for later use when the temperature reaches-8 ℃ to-3 ℃;

s5, mixing the litchi wine base obtained in the step S4 with red wine and white wine, adding medlar, red dates, liquorice, ginseng and apple powder into a mixed liquid of the litchi wine base and the red wine and the white wine, adjusting the sugar degree and the acidity to obtain the litchi wine base, adding rose essential oil or rose hydrosol, and filling through two-stage membrane filtration to obtain the litchi-rose wine with the effects of resisting oxidation and tonifying qi and blood.

In the step S1, after the ice water with the specific temperature is adopted for cooling, the litchi can well protect the integrity of the flesh when peeled and denucleated, can effectively prevent the invasion of bacteria in the subsequent steps of squeezing and the like, provides a powerful guarantee for the subsequent clarification and fermentation of fruit juice, the reduction of the bitter taste of wine body and the improvement of the clarity of the wine body, and simultaneously, under the enzymolysis condition, the clarity and the juice yield of the fruit juice are higher. Preferably, in step S1, the temperature reduction treatment is performed by using ice water at 0.5-8 ℃, and the weight of the pectinase for enzymolysis of the juice is 50-200 mg/L.

More preferably, in step S1, the temperature reduction treatment is performed by using ice water at 2 ℃, and the weight of the pectinase for enzymolysis of the fruit juice is 100 mg/L.

Preferably, in step S2, the temperature for standing and clarifying the juice at the low temperature is 0.5 to 8 ℃, the centrifuge is a three-leg centrifuge, the temperature for freeze concentration is-18 ℃ to-1 ℃, and the total sugar content after freeze concentration is 180 g/L.

More preferably, the juice is at a temperature of 2 ℃ for standing clarification and at a temperature of-4 ℃ for freeze concentration.

And step S3, adjusting the sugar degree of the litchi juice obtained in the step S2 to 200-240 g/L by using white granulated sugar, adjusting the acidity to 4-6 g/L by using citric acid, adding sulfur dioxide, inoculating yeast, fermenting for 7-14 days in a tank, quickly cooling after the sugar degree and the alcoholic strength of the fermentation liquid reach the expected requirements, and stopping fermentation. The litchi fermentation characteristics are scientifically analyzed, the sugar degree and acidity control values before fermentation and the addition amount of sulfur dioxide are adjusted, and the rules of obtaining coordinated synergistic effect when the litchi fermentation characteristics and the subsequent red wine and white wine are blended are summarized, the sugar degree, acidity and sulfur dioxide amount of litchi are scientifically controlled in the step, and when the litchi fermentation characteristics and the subsequent red wine and white wine are reasonably blended, the litchi wine has the advantages of obviously reduced wine body bitterness, low fusel oil content, guaranteed clarity, unique flavor, minimum residual amount of sulfur dioxide and obvious antioxidant effect. Preferably, in step S3, the sugar degree adjustment value is 220g/L, the acidity adjustment value is 5g/L, and the addition amount of sulfur dioxide is 30-60 mg/L.

More preferably, in step S3, the addition amount of sulfur dioxide is 30 mg/L.

Preferably, in the step S3, the yeast is an Angel grape wine active dry yeast RV171, the fermentation temperature is 10 to 20 ℃, the alcoholic strength of the fermentation liquid is 8 to 14 °, and the temperature for cooling is-7 to 0 ℃.

More preferably, the wine dry yeast R₂The addition amount of the fermentation liquid is 180-240 ppm, the fermentation temperature is 10 ℃, the alcoholic strength of the fermentation liquid is 11 ℃, and the temperature for cooling is-4 ℃.

Further preferably, the wine dry yeast R₂The amount of (B) is 200 ppm.

Preferably, in the step S4, the ageing time is 3-12 months, the ageing temperature is 2-10 ℃, and the weight of the bentonite is 50-100 ppm. According to the invention, the bentonite is diatomite, although the diatomite is commercially available in a conventional manner, the diatomite is preferably used in an amount of 50-100 ppm for the litchi fermentation liquid obtained by the method in the step S3, so that an optimal clarification effect can be obtained, and the clarified, transparent and excellent quality of a final product is guaranteed.

More preferably, in step S4, the aging time is 6 months, the aging temperature is 5 ℃, the bentonite weight is 80ppm, and the temperature after temperature reduction is-4 ℃.

Preferably, in step S5, the fructus lycii, the red dates, the liquorice and the ginseng are Chinese herbal medicine extracts or powder thereof, and the apple powder is an extract.

More preferably, the ginseng is selected from ginseng containing more than 85% of ginsenoside.

Preferably, the particle size of the traditional Chinese medicine powder is 100 nm-120 nm. The traditional Chinese medicinal materials have great influence on the absorption of particles in the gastrointestinal tract of a human body, aiming at the extraction environment created by the litchi raw wine, the red wine and the white wine and the coordination and synergy rule when the litchi raw wine, the red wine, the white wine and the traditional Chinese medicinal materials are mixed, the traditional Chinese medicinal materials and the apple powder are obtained through a large number of tests and researches and summarized, preferably, the traditional Chinese medicinal materials and the apple powder are added into the mixed liquid of the litchi raw wine, the red wine and the white wine according to the particle size of 100 nm-120 nm, so that the high extraction efficiency can be obtained, the optimal component retention is ensured, the optimal balance point between the component acquisition and the wine body clarity is found, and the product finally obtains the high bioavailability.

Preferably, in step S5, the sugar degree is adjusted by high fructose corn syrup and white granulated sugar, the sugar degree adjustment value is 70-90 g/L, the acidity is adjusted by citric acid, and the acidity adjustment value is 5.5-6.5 g/L.

More preferably, the sugar degree adjustment value is 80g/L and the acidity adjustment value is 6.0 g/L.

Preferably, in the litchi rose wine, the weight ratio of the blending agent high fructose corn syrup to the white granulated sugar is 3: 2-2: 3, the total weight of the blending agent high fructose corn syrup and the white granulated sugar is 70-90 g/L, wherein g/L represents the weight number of the high fructose corn syrup and the white granulated sugar contained in every 1L of the litchi rose wine.

More preferably, the weight ratio of the blending agent high fructose corn syrup to the white granulated sugar is 1:1, and the total weight of the blending agent high fructose corn syrup and the white granulated sugar is 80g/L, wherein g/L represents the weight number of the high fructose corn syrup and the white granulated sugar contained in each 1L of the litchi rose wine.

In step S5, the red wine and white wine may be commercially available red wine and white wine.

More preferably, the alcohol content of the red wine is 11% vol, the sugar content is 1.7g/L, the alcohol content of the white wine is 11% vol, and the sugar content is 4 g/L.

Further preferably, the red wine is a red wine brewed by red grapes produced in Xinjiang, and the white wine is a white wine brewed by white grapes produced in Xinjiang.

In step S5, the addition method of the rose essential oil or rose hydrosol is as follows: the rose essential oil or the rose hydrosol can be directly dripped into the prepared litchi wine base.

More preferably, the addition mode of the rose essential oil is as follows: slowly adding rose essential oil into edible alcohol while stirring until the essential oil is completely dissolved in the edible alcohol, and adding the alcohol solution of the rose essential oil into the blended litchi wine base.

When the rose essential oil is added into the edible alcohol and is fully dissolved, and then the alcohol solution of the rose essential oil is added into the litchi wine base, the blended litchi rose wine is more fragrant and sweet in taste, so that the rose fragrance is combined with the litchi fragrance, and after the litchi wine is carefully smelled, the litchi fragrance has light and elegant rose fragrance.

Preferably, the addition amount of the rose essential oil in the litchi rose wine is 1-5 mg/L.

More preferably, the addition amount of the rose essential oil is 2 mg/L.

Preferably, the addition amount of the rose hydrosol in the litchi rose wine is 4-10 g/L.

More preferably, the addition amount of the rose hydrosol is 7 g/L.

Preferably, the two-stage membrane filtration in step S5 is a mixed filtration membrane with the thickness of 0.45 μm and 0.22 μm.

The invention also provides application of the litchi rose wine in preparing health care products or beverages with qi and blood tonifying or anti-oxidation effects.

Preferably, the litchi rose wine comprises 50-80 parts of litchi wine base, 10-30 parts of red wine, 10-30 parts of white wine and 0.01-0.05% of medlar, red dates, liquorice, ginseng and apple powder, wherein the medlar, the red dates, the liquorice, the ginseng and the apple powder account for 40-65 parts of the wine base, 20-40 parts of the red dates, 2-10 parts of the liquorice, 1-10 parts of the ginseng and 1-10 parts of the apple powder, and the medlar, the red dates, the liquorice, the ginseng and the apple powder are extracts.

More preferably, in the components of the litchi rose wine, the litchi wine base is 60 parts, the red wine is 20 parts, the white wine is 20 parts, and the medlar, the red date, the liquorice, the ginseng and the apple powder account for 0.02 percent of the total weight of the wine, wherein the medlar is 55 parts, the red date is 34 parts, the liquorice is 5 parts, the ginseng is 3 parts and the apple powder is 3 parts, and the medlar, the red date, the liquorice, the ginseng and the apple powder are all extracts.

Or in the components of the litchi rose wine, 50-80 parts of litchi wine base, 10-30 parts of red wine, 10-30 parts of white wine and 0.1-0.7% of the total weight of medlar, red dates, liquorice, ginseng and apple powder, wherein the medlar 42-74 parts, the red dates 15-42 parts, the liquorice 2-10 parts, the ginseng 1-11 parts and the apple powder 0.3-1 part are Chinese medicinal material powder, and the apple powder is an extract.

More preferably, in the components of the litchi rose wine, 60 parts of litchi wine base, 20 parts of red wine and 20 parts of white wine are contained, and the total weight of medlar, red dates, liquorice, ginseng and apple powder accounts for 0.2% of the total weight of the wine, wherein 74 parts of medlar, 15 parts of red dates, 2 parts of liquorice, 8.7 parts of ginseng and 0.3 part of apple powder, wherein the medlar, the red dates, the liquorice and the ginseng are all Chinese medicinal material powder, and the apple powder is an extract.

Under the conditions of the blending process and the formula technical scheme provided by the invention, the obtained litchi rose wine is moderate in sweetness and sourness and unique in flavor, and is particularly suitable for the taste of female consumers.

Compared with the prior art, the invention has the following beneficial effects:

the invention provides a litchi rose wine and a preparation method thereof, wherein the preparation steps and process conditions are integrally optimized, firstly, fresh litchi is selected, the temperature of cleaning water is controlled, microbial strains possibly generated in the subsequent process are effectively inhibited, the litchi fermentation characteristics are analyzed, a scientific fermentation method is adopted to determine appropriate fermentation strains and fermentation conditions, the obtained litchi wine base is blended with Xinjiang red wine and white wine, the addition amount and the addition mode of rose essential oil or rose hydrosol are reasonably controlled through a unique process, the types of wine and fruit juice are coordinated, the ratio of wine and fruit juice is reasonable, the natural health care litchi rose wine with unique flavor is prepared, the wine body is clear and transparent, the volatile acid content is low, the afterbitterness of the wine body is obviously reduced, the taste is good, the fusel oil content is low, is not easy to be up-head, and is very popular with consumers, especially female consumers.

In the technical scheme of the invention, medlar, red dates, liquorice, ginseng and apple powder which are selected as dietary therapy formula components are matched at the same time, and rose essential oil or rose hydrosol is added to form a new health-care formula which accords with the theory of traditional Chinese medicine: litchi in the formula is sweet and warm and moist, most benefits liver, spleen, essence and blood, nourishes muscle and meat, and beautifies color, and litchi in the food therapy herbal carries the effects of benefiting intelligence, strengthening qi and color, in the mass life, because the litchi has rich vitamins, the skin oxidation resistance can be improved and the effects of removing spots and cleaning the skin can be improved if fresh litchi is eaten, or fresh litchi is peeled and denucleated and is squeezed into juice, then black tea is poured, and ice cakes and sugar oil are added, so the litchi wine is a monarch drug and can also achieve the effect of beautifying. Ginseng, radix Ginseng, being sweet, slightly bitter and warm, tonifying primordial qi, inducing fluid production, tranquilizing the mind and improving intelligence, carries on "Ginseng, tonifying five internal organs, calming the mind, removing pathogenic factors, tonifying and slowing the middle-jiao, developing heart and improving intelligence" from Shen nong Ben Cao Jing; the red dates are sweet and neutral, can tonify middle-jiao and qi, can nourish blood and tranquilize mind, and can make people have good color and can beautify the aspiration gas, and the new herbal medicine carries the effects of tonifying middle-jiao and qi, nourishing kidney and stomach, and treating yin deficiency; wolfberry fruit, fructus lycii, sweet and neutral, has the effects of nourishing liver and kidney, nourishing yin and enriching blood, and replenishing vital essence to improve eyesight, so that the wolfberry fruit, as recorded in the treatise on the property of medicine, can replenish vital essence, is easy to color, turn white, improve eyesight and calm the nerves; the modern medical research proves that the apple powder has multiple effects of resisting oxidation, resisting radiation, whitening, moisturizing and the like, and has unique effects on skin aging, wrinkles and pigmentation caused by various factors. The last four are used as ministerial drugs. The rose is sweet, slightly bitter and warm, enters liver and spleen channels, can sooth liver, regulate qi, benefit liver and spleen, promote blood circulation to remove blood stasis, is fragrant and sweet to eat and refreshing, and is an adjuvant drug in the formula. Licorice root, radix Glycyrrhizae is a guiding drug for its sweet nature, tonifying spleen, replenishing qi, relieving spasm and alleviating pain, and harmonizing the effects of the other drugs in the recipe.

The medicines are combined, and the medicine and food have dual purposes, so that the wine can resist oxidation, tonify qi and blood, promote qi and blood circulation, accelerate toxin excretion, promote cell synthesis, and moderate medicine properties, is prepared into wine, so that the viscera are calm, the qi and blood are harmonized, the body is healthy, and the effects of resisting oxidation, tonifying qi and blood and repairing damaged cells are achieved.

A large number of experiments prove that the litchi rose wine can remarkably improve the total antioxidant capacity (T-AOC) of the serum of a rat and the capacity of inhibiting hydroxyl free radicals, and simultaneously can remarkably improve the activities and NO contents of the serum, brain SOD and GSH-PX of the rat and reduce the MDA content, thereby proving that the litchi rose wine has the effects of resisting oxidation and tonifying qi and blood, can be used for regulating and nourishing qi and blood, promoting qi circulation and removing toxicity, and has the effect remarkably higher than that of the prior art.

Drawings

FIG. 1 is a process flow chart of the litchi rose wine of the invention.

Detailed Description

The invention is further described with reference to the drawings and the following detailed description, which are not intended to limit the invention in any way. Reagents, methods and apparatus used in the present invention are conventional in the art unless otherwise indicated. Unless otherwise specified, all the raw materials and equipment used in this example were those conventionally available in the art.

Example 1 preparation of litchi wine base

The embodiment provides a preparation method of litchi wine base, which comprises the following steps:

s1, selecting healthy litchi which is normally and completely mature in development, selecting and removing green fruits, residual branches and leaves and rotten fruits, cleaning fruit surfaces, spraying ice water at the temperature of 2 ℃ to reduce the temperature of fresh litchi fruits, removing peel and seeds through equipment treatment, squeezing juice through a squeezer, adding 100mg/L of pectinase for enzymolysis, and obtaining litchi juice for later use;

s2, standing and clarifying the litchi juice obtained in the step S1 at a low temperature of 2 ℃, sucking clear juice into a tank, separating the slightly turbid juice in the middle layer by using a three-legged centrifuge, putting the clear juice into the tank, and freezing and concentrating the juice at a temperature of-4 ℃ until the total sugar is 180g/L to obtain the litchi clear juice for later use;

s3, adjusting the sugar degree of the litchi clear juice in the step S2 to 220g/L by using white granulated sugar, adjusting the acidity to 5g/L by using citric acid, adding 30mg/L sulfur dioxide, inoculating 200ppm of Angel grape wine active dry yeast RV171, fermenting in a tank at the temperature of 10 ℃ for 7-14 days, quickly cooling to-4 ℃ after the alcoholic strength of a fermentation solution reaches 11% vol, and stopping fermentation to obtain a fermentation solution;

s4, ageing the fermentation liquor obtained in the step S3 at the temperature of 5 ℃ for 6 months, adding 80ppm of diatomite for clarification, filtering after 10 days, cooling to-4 ℃, and filtering again to obtain the litchi wine base.

Example 2 preparation of litchi wine base

s1, selecting healthy litchi which is normally and completely mature in development, selecting and removing green fruits, residual branches and leaves and rotten fruits, cleaning fruit surfaces, spraying ice water at 0.5 ℃ to reduce the temperature of fresh litchi fruits, removing peels and seeds through equipment treatment, squeezing the fresh litchi fruits through a squeezer to obtain juice, and adding 50mg/L pectinase for enzymolysis to obtain litchi juice for later use;

s2, standing and clarifying the litchi juice obtained in the step S1 at a low temperature of 0.5 ℃, sucking clear juice into a tank, separating the slightly turbid juice in the middle layer by using a three-legged centrifuge, putting the clear juice into the tank, and freezing and concentrating the juice at a temperature of-18 ℃ until the total sugar is 150g/L to obtain the litchi clear juice for later use;

s3, adjusting the sugar degree of the litchi clear juice in the step S2 to 200g/L by using white granulated sugar, adjusting the acidity to 4g/L by using citric acid, adding 40mg/L sulfur dioxide, inoculating 180ppm of Angel grape wine active dry yeast RV171, fermenting in a tank at the temperature of 15 ℃ for 7-14 days, quickly cooling to-7 ℃ after the alcoholic strength of a fermentation solution reaches 8% vol, and stopping fermentation to obtain a fermentation solution;

s4, ageing the fermentation liquor obtained in the step S3 at the temperature of 2 ℃ for 3 months, adding 50ppm of diatomite for clarification, filtering after 7 days, cooling to-8 ℃, and filtering again to obtain the litchi wine base.

Example 3 preparation of litchi wine base

s1, selecting healthy litchi which is normally and completely mature in development, selecting and removing green fruits, residual branches and leaves and rotten fruits, cleaning fruit surfaces, spraying ice water at the temperature of 8 ℃ to reduce the temperature of fresh litchi fruits, removing peel and seeds through equipment treatment, squeezing juice through a squeezer, adding 200mg/L of pectinase for enzymolysis, and obtaining litchi juice for later use;

s2, standing and clarifying the litchi juice obtained in the step S1 at a low temperature of 8 ℃, sucking clear juice into a tank, separating the slightly turbid juice in the middle layer by using a three-legged centrifuge, putting the clear juice into the tank, reducing the temperature to-1 ℃, and freezing and concentrating until the total sugar is 200g/L to obtain the litchi clear juice for later use;

s3, adjusting the sugar degree of the litchi clear juice in the step S2 to 240g/L by using white granulated sugar, adjusting the acidity to 6g/L by using citric acid, adding 60mg/L sulfur dioxide, inoculating 240ppm of Angel grape wine active dry yeast RV171, fermenting in a tank at the temperature of 20 ℃ for 7-14 days, quickly cooling to 0 ℃ after the alcoholic strength of a fermentation solution reaches 14% vol, and stopping fermentation to obtain a fermentation solution;

s4, ageing the fermentation liquor obtained in the step S3 at the temperature of 10 ℃ for 12 months, adding 100ppm of diatomite for clarification, filtering after 8 days, cooling to-3 ℃, and filtering again to obtain the litchi wine base.

Example 4 preparation of litchi wine base

s1, selecting healthy litchi which is normally and completely mature in development, selecting and removing green fruits, residual branches and leaves and rotten fruits, cleaning fruit surfaces, spraying ice water at 4 ℃ to reduce the temperature of fresh litchi fruits, removing peel and seeds through equipment treatment, squeezing juice through a squeezer, adding 150mg/L pectinase for enzymolysis, and obtaining litchi juice for later use;

s2, standing and clarifying the litchi juice obtained in the step S1 at a low temperature of 4 ℃, sucking clear juice into a tank, separating the slightly turbid juice in the middle layer by using a three-legged centrifuge, putting the clear juice into the tank, cooling to-10 ℃, and freezing and concentrating until the total sugar is 170g/L to obtain the litchi clear juice for later use;

s3, adjusting the sugar degree of the litchi clear juice in the step S2 to 230g/L by using white granulated sugar, adjusting the acidity to 5.5g/L by using citric acid, adding 50mg/L of sulfur dioxide, inoculating 230ppm of Angel grape wine active dry yeast RV171, fermenting in a tank at the temperature of 12 ℃ for 7-14 days, quickly cooling to-3 ℃ after the alcoholic strength of the fermented liquid reaches 10% vol, and stopping fermentation to obtain a fermented liquid;

s4, ageing the fermentation liquor obtained in the step S3 at the temperature of 6 ℃ for 9 months, adding 60ppm of diatomite for clarification, filtering after 9 days, cooling to-6 ℃, and filtering again to obtain the litchi wine base.

Example 5 preparation of litchi wine base

s1, selecting healthy litchi which is normally and completely mature in development, selecting and removing green fruits, residual branches and leaves and rotten fruits, cleaning fruit surfaces, spraying ice water at 6 ℃ to reduce the temperature of fresh litchi fruits, removing peel and seeds through equipment treatment, squeezing juice through a squeezer, adding 120mg/L pectinase for enzymolysis, and obtaining litchi juice for later use;

s2, standing and clarifying the litchi juice obtained in the step S1 at a low temperature of 6 ℃, sucking clear juice into a tank, separating the slightly turbid juice in the middle layer by using a three-legged centrifuge, putting the clear juice into the tank, cooling to-12 ℃, freezing and concentrating until the total sugar is 160g/L, and obtaining the litchi clear juice for later use;

s3, adjusting the sugar degree of the litchi clear juice in the step S2 to 210g/L by using white granulated sugar, adjusting the acidity to 4.5g/L by using citric acid, adding 35mg/L of sulfur dioxide, inoculating 210ppm of Angel grape wine active dry yeast RV171, fermenting in a tank at the temperature of 18 ℃ for 7-14 days, quickly cooling to-5 ℃ after the alcoholic strength of the fermented liquid reaches 9% vol, and stopping fermentation to obtain a fermented liquid;

s4, ageing the fermentation liquor obtained in the step S3 at the temperature of 8 ℃ for 5 months, adding 60ppm of diatomite for clarification, filtering after 9 days, cooling to-5 ℃, and filtering again to obtain the litchi wine base.

Example 6A litchi Rose wine

The embodiment provides a litchi rose wine and a preparation method thereof:

raw materials: 60L of litchi wine base prepared in example 1, 20L of red wine (alcohol content 11% vol, sugar content 1.7g/L) produced in Xinjiang, 20L of white wine (alcohol content 11% vol, sugar content 4g/L) produced in Xinjiang, 11g of medlar extract, 6.8g of red date extract, 1g of liquorice extract, 0.6g of ginseng extract containing 95% of ginsenoside, and 0.6g of apple powder (extract);

blending agent: 0.2g of rose essential oil, 4000g of high fructose corn syrup and 4000g of white granulated sugar;

the preparation method comprises the following steps: mixing the litchi wine base prepared in the example 1 with red wine and white wine, adding a medlar extract, a red date extract, a liquorice extract, a ginseng extract containing 95% of ginsenoside and apple powder (extract) into a mixed solution, adjusting the sugar degree to 80g/L and the acidity to 6.0g/L, slowly adding rose essential oil into edible alcohol while stirring until the essential oil is completely dissolved in the edible alcohol, adding an alcohol solution of the rose essential oil into the prepared litchi wine base, and performing two-stage membrane filtration filling by using filter membranes with the thicknesses of 0.45 mu m and 0.22 mu m to obtain the litchi rose wine.

Example 7A litchi Rose wine

The embodiment provides a litchi rose wine and a preparation method thereof:

raw materials: 50L of litchi wine base prepared in example 2, 30L of common commercial red wine (alcohol content 11% vol, sugar content 1.7g/L), 20L of common commercial white wine (alcohol content 11% vol, sugar content 4g/L), 4g of medlar extract, 4g of red date extract, 1g of liquorice extract, 0.5g of ginseng extract containing 85% of ginsenoside, and 0.5g of apple powder (extract);

blending agent: 0.1g of rose essential oil, 4200g of high fructose corn syrup and 2800g of white granulated sugar;

the preparation method comprises the following steps: mixing the litchi wine base prepared in the embodiment 2 with red wine and white wine, adding a medlar extract, a red date extract, a liquorice extract, a ginseng extract containing 85% of ginsenoside and apple powder (extract) into the mixed solution, adjusting the sugar degree to 70g/L and the acidity to 5.5g/L, adding rose essential oil, and performing two-stage membrane filtration filling by using filter membranes with the thickness of 0.45 mu m and 0.22 mu m to obtain the litchi rose wine.

Example 8A litchi Rose wine

The embodiment provides a litchi rose wine and a preparation method thereof:

raw materials: 80L of litchi wine base prepared in example 3, 10L of red wine (alcohol content 11% vol, sugar content 1.7g/L) sold in the market, 10L of white wine (alcohol content 11% vol, sugar content 4g/L) sold in the market, 32.5g of medlar extract, 10g of red date extract, 1g of liquorice extract, 3g of ginseng extract containing 90% of ginsenoside, and 3.5g of apple powder (extract);

blending agent: 0.5g of rose essential oil, 3600g of high fructose corn syrup and 5400g of white granulated sugar;

the preparation method comprises the following steps: mixing the litchi wine base prepared in the embodiment 3 with red wine and white wine, adding medlar extract, red date extract, liquorice extract, ginseng extract containing 90% of ginsenoside and apple powder (extract) into the mixed solution, adjusting the sugar degree to 90g/L and the acidity to 6.5g/L, adding rose essential oil, and performing two-stage membrane filtration filling by using filter membranes with the thickness of 0.45 mu m and 0.22 mu m to obtain the litchi rose wine.

Example 9A litchi Rose wine

The embodiment provides a litchi rose wine and a preparation method thereof:

raw materials: 60L of litchi wine base prepared in example 4, 20L of red wine (alcohol content 11% vol, sugar content 1.7g/L) produced in Xinjiang, 20L of white wine (alcohol content 11% vol, sugar content 4g/L) produced in Xinjiang, 18g of medlar extract, 9g of red date extract, 2.4g of liquorice extract, 0.3g of ginseng extract containing 95% of ginsenoside, and 0.3g of apple powder (extract);

blending agent: 700g of rose hydrosol, 4000g of high fructose corn syrup and 4000g of white granulated sugar;

the preparation method comprises the following steps: mixing the litchi wine base prepared in the embodiment 4 with red wine and white wine, adding medlar extract, red date extract, liquorice extract, ginseng extract containing 95% of ginsenoside and apple powder (extract) into the mixed solution, adjusting the sugar degree to 80g/L and the acidity to 5.9g/L, adding rose hydrosol, and performing two-stage membrane filtration filling by using filter membranes with the thickness of 0.45 mu m and 0.22 mu m to obtain the litchi-rose wine.

Example 10A litchi Rose wine

The embodiment provides a litchi rose wine and a preparation method thereof:

raw materials: 55L of litchi wine base prepared in example 5, 15L of red wine (alcohol content 11% vol, sugar content 1.7g/L) sold in the market, 30L of white wine (alcohol content 11% vol, sugar content 4g/L) sold in the market, 20g of medlar extract, 8g of red date extract, 4g of liquorice extract, 4g of ginseng extract containing 80% of ginsenoside, and 4g of apple powder (extract);

blending agent: 400g of rose hydrosol, 4200g of high fructose corn syrup and 2800g of white granulated sugar;

the preparation method comprises the following steps: mixing the litchi wine base prepared in the example 5 with red wine and white wine, adding medlar extract, red date extract, liquorice extract, ginseng extract containing 80% of ginsenoside and apple powder (extract) into the mixed solution, adjusting the sugar degree to 70g/L and the acidity to 6.0g/L, adding rose hydrosol, and performing two-stage membrane filtration filling by using filter membranes with the thickness of 0.45 mu m and 0.22 mu m to obtain the litchi-rose wine.

Example 11A litchi Rose wine

The embodiment provides a litchi rose wine and a preparation method thereof:

raw materials: 50L of litchi wine base prepared in example 2, 30L of common commercial red wine (alcohol content 11% vol, sugar content 1.7g/L), 20L of common commercial white wine (alcohol content 11% vol, sugar content 4g/L), 5g of medlar extract, 3g of red date extract, 0.9g of liquorice extract, 0.1g of ginseng extract containing 80% of ginsenoside, and 1g of apple powder (extract);

blending agent: 1000g of rose hydrosol, 3600g of high fructose corn syrup and 5400g of white granulated sugar;

the preparation method comprises the following steps: mixing the litchi wine base prepared in the embodiment 2 with red wine and white wine, adding a medlar extract, a red date extract, a liquorice extract, a ginseng extract containing 80% of ginsenoside and apple powder (extract) into the mixed solution, adjusting the sugar degree to 90g/L and the acidity to 6.3g/L, adding rose hydrosol, and performing two-stage membrane filtration filling by using filter membranes with the thickness of 0.45 mu m and 0.22 mu m to obtain the litchi rose wine.

Example 12A litchi Rose wine

The embodiment provides litchi rose wine and a preparation method thereof, wherein medlar, red dates, liquorice and ginseng are medicinal powder, the particle sizes of the medicinal powder are all 100nm, and apple powder is an extract;

raw materials: 60L of litchi wine base prepared in example 1, 20L of red wine (with the alcoholic strength of 11% vol and the sugar content of 1.7g/L) produced in Xinjiang, 20L of white wine (with the alcoholic strength of 11% vol and the sugar content of 4g/L) produced in Xinjiang, 148g of medlar, 30g of red dates, 4g of liquorice, 17.4g of ginseng and 0.6g of apple powder (extract);

the preparation method comprises the following steps: mixing the litchi wine base prepared in the example 1 with red wine and white wine, adding medlar, red dates, liquorice, ginseng and apple powder (extracts) into the mixed solution, adjusting the sugar degree to 80g/L and the acidity to 6.0g/L, slowly adding rose essential oil into edible alcohol while stirring until the essential oil is completely dissolved in the edible alcohol, adding the alcohol solution of the rose essential oil into the prepared litchi wine base, and performing two-stage membrane filtration filling by using filter membranes with the thicknesses of 0.45 mu m and 0.22 mu m to obtain the litchi rose wine.

Example 13A litchi Rose wine

The embodiment provides litchi rose wine and a preparation method thereof, wherein medlar, red dates, liquorice and ginseng are medicinal powder, the particle sizes of the medicinal powder are 120nm, and apple powder is an extract;

raw materials: 50L of litchi wine base prepared in example 2, 30L of common commercial red wine (alcohol content 11% vol, sugar content 1.7g/L), 20L of common commercial white wine (alcohol content 11% vol, sugar content 4g/L), 294g of medlar, 294g of red date, 70g of liquorice, 35g of ginseng and 7g of apple powder (extract);

the preparation method comprises the following steps: mixing the litchi wine base prepared in the embodiment 2 with red wine and white wine, adding medlar, red dates, liquorice, ginseng and apple powder (extracts) into the mixed solution, adjusting the sugar degree to 70g/L and the acidity to 5.5g/L, adding rose essential oil, and performing two-stage membrane filtration filling by using filter membranes with the thickness of 0.45 mu m and 0.22 mu m to obtain the litchi rose wine.

Example 14A litchi Rose wine

The embodiment provides litchi rose wine and a preparation method thereof, wherein medlar, red dates, liquorice and ginseng are medicinal powder, the particle sizes of the medicinal powder are all 110nm, and apple powder is an extract;

raw materials: 80L of litchi wine base prepared in example 3, 10L of red wine (alcohol content 11% vol, sugar content 1.7g/L) sold in the common market, 10L of white wine (alcohol content 11% vol, sugar content 4g/L) sold in the common market, 60g of medlar, 30g of red date, 8.5g of liquorice, 1g of ginseng and 0.5g of apple powder (extract);

the preparation method comprises the following steps: mixing the litchi wine base prepared in the embodiment 3 with red wine and white wine, adding medlar, red dates, liquorice, ginseng and apple powder (extracts) into the mixed solution, adjusting the sugar degree to 90g/L and the acidity to 6.5g/L, adding rose essential oil, and performing two-stage membrane filtration filling by using filter membranes with the thickness of 0.45 mu m and 0.22 mu m to obtain the litchi rose wine.

Example 15A litchi Rose wine

raw materials: 60L of litchi wine base prepared in example 4, 20L of red wine (alcohol content 11% vol, sugar content 1.7g/L) produced in Xinjiang, 20L of white wine (alcohol content 11% vol, sugar content 4g/L) produced in Xinjiang, 316g of medlar, 100g of red dates, 25g of liquorice, 55g of ginseng and 4g of apple powder (extract);

the preparation method comprises the following steps: mixing the litchi wine base prepared in the embodiment 4 with red wine and white wine, adding medlar, red dates, liquorice, ginseng and apple powder (extracts) into the mixed solution, adjusting the sugar degree to 80g/L and the acidity to 5.9g/L, adding rose hydrosol, and performing two-stage membrane filtration filling by using filter membranes with the thickness of 0.45 mu m and 0.22 mu m to obtain the litchi rose wine.

Comparative example 1 litchi rose wine

Raw materials: 60L of litchi wine (referring to the existing method for preparing litchi wine, the existing preparation method comprises the steps of selecting fresh litchi as a raw material, cleaning, draining, peeling, removing kernels, crushing, weighing 1000g for later use, adding deionized water according to 1.5 times of the weight of the crushed litchi, adding glucose, adjusting to 300g/L in terms of glucose, adding 80ppm of sulfur dioxide during fermentation treatment for 1.5 hours, adding glucose active dry yeast according to the inoculation amount of 1.5g/L, controlling the temperature to be 28 ℃, fermenting for 5 days until the alcoholic strength reaches 9.0 vol%, distilling the fermented litchi wine twice by a head and tail pinching method, distilling the litchi wine twice, wherein the alcoholic strength of the first distillation is 18 vol%, the alcoholic strength of the second distillation is 55 vol%, aging, performing cold stability treatment at-15 ℃ to obtain the litchi wine), and producing 20L of red wine (the alcoholic strength is 11 vol%, sugar content of 1.7g/L), white wine produced in Xinjiang of 20L (alcohol content of 11% vol, sugar content of 4g/L), medlar extract of 11g, red date extract of 6.8g, licorice extract of 1g, ginseng extract containing ginsenoside of 95% of 0.6g, and apple powder (extract) of 0.6 g;

blending agent: the same as in example 6;

the preparation method comprises the following steps: mixing the litchi wine base with red wine and white wine, adding the medlar extract, the red date extract, the liquorice extract, the ginseng extract containing 95% of ginsenoside and apple powder (extract) into the mixed solution, adjusting the sugar degree to 80g/L and the acidity to 6.0g/L, slowly adding the rose essential oil into edible alcohol while stirring until the essential oil is completely dissolved in the edible alcohol, adding the alcohol solution of the rose essential oil into the prepared litchi wine base, and performing two-stage membrane filtration filling by using filter membranes with the thickness of 0.45 mu m and 0.22 mu m to obtain the litchi rose wine.

Comparative example 2 litchi rose wine

Raw materials: 60L of litchi wine base (referring to the existing method for preparing litchi wine base, the existing preparation method comprises selecting mature, insect pest-free, rot-free and deterioration-free litchi as raw material, peeling, removing core, cleaning litchi pulp, draining, mixing litchi pulp and water at a weight ratio of 1:1, placing into a beater, adding K0.01% of litchi pulp weight₂S₂O₅Starting a beater to pulp by using an antioxidant to obtain litchi pulp; adjusting the pH value of litchi pulp to 4.0-5.0 by using citric acid, adding pectinase for enzymolysis for 2-4 hours, controlling the temperature to be 45-50 ℃ in the enzymolysis process, filtering and separating pomace by using gauze after enzymolysis is finished to obtain litchi juice, adjusting the pH of the litchi juice to 4.0-5.0, adding white granulated sugar to adjust the Tang range of the litchi juice to 16-18%, metering the sugar degree by glucose, inoculating yeast liquid with the inoculation amount of 6-10% of the volume of the litchi juice, and performing wine fermentation at 20-25 ℃ for 6 days to obtain litchi wine base); 20L of red wine (alcohol content 11% vol, sugar content 1.7g/L) produced in Xinjiang, 20L of white wine (alcohol content 11% vol, sugar content 4g/L) produced in Xinjiang, 11g of medlar extract, 6.8g of red date extract, 1g of liquorice extract, 0.6g of ginseng extract containing 95% of ginsenoside and 0.6g of apple powder (extract);

blending agent: the same as in example 6;

Comparative example 3 litchi rose wine

Raw materials: 60L of litchi wine base (referring to the existing method for preparing litchi wine base, the existing preparation method comprises the steps of pruning and removing leaves of fresh litchi, removing diseased fruits, rotten fruits and cracked fruits, washing, draining, removing seeds, squeezing and taking juice by using a belt type squeezer, sterilizing the juice after squeezing and taking juice at 135 ℃ for 2 seconds, pumping the sterilized juice into a freezing tank by using a pump, controlling the temperature to be within the range of 1-8 ℃, timely removing generated ice blocks, stopping freezing and concentrating when the sugar degree of the juice reaches 220g/L, adding 220ppm of active dry yeast suitable for low-temperature growth into the frozen and concentrated juice, adding a food-grade sulfurous acid solution to enable the total sulfur dioxide content to reach 150ppm, keeping the fermentation temperature within the range of 5-10 ℃ for slow fermentation for 30 days, and finishing the fermentation when the specific gravity of fermented mash is reduced to 0.997 to obtain the litchi wine base), and producing 20L of red wine in Xinjiang (the alcoholic strength is 11 vol%, sugar content of 1.7g/L), white wine produced in Xinjiang of 20L (alcohol content of 11% vol, sugar content of 4g/L), medlar extract of 11g, red date extract of 6.8g, licorice extract of 1g, ginseng extract containing ginsenoside of 95% of 0.6g, and apple powder (extract) of 0.6 g;

blending agent: the same as in example 6;

Comparative example 4 litchi wine

blending agent: 4000g of high fructose corn syrup and 4000g of white granulated sugar;

the preparation method comprises the following steps: mixing fructus litchi wine, red wine and white wine, adding fructus Lycii extract, fructus Jujubae extract, Glycyrrhrizae radix extract, Ginseng radix extract containing 95% ginsenoside, and fructus Mali Pumilae powder (extract) into the mixed solution, adjusting sugar degree to 80g/L and acidity to 6.0g/L, and performing two-stage membrane filtration with 0.45 μm and 0.22 μm filter membrane to obtain fructus litchi wine.

Comparative example 5 litchi rose wine

Raw materials: 60L of litchi wine base prepared in example 1, 40L of white wine (alcohol content 11% vol, sugar content 4g/L) produced in Xinjiang, 11g of medlar extract, 6.8g of red date extract, 1g of liquorice extract, 0.6g of ginseng extract containing 95% of ginsenoside, and 0.6g of apple powder (extract);

the preparation method comprises the following steps: mixing fructus litchi wine base with white wine, adding fructus Lycii extract, fructus Jujubae extract, Glycyrrhrizae radix extract, Ginseng radix extract containing 95% ginsenoside, and fructus Mali Pumilae powder (extract) into the mixed solution, adjusting sugar degree to 80g/L and acidity to 6.0g/L, slowly adding flos Rosae Rugosae essential oil into edible alcohol while stirring until the essential oil is completely dissolved in the edible alcohol, adding the alcoholic solution of flos Rosae Rugosae essential oil into the prepared fructus litchi wine base, and performing two-stage membrane filtration with 0.45 μm and 0.22 μm filter membrane to obtain fructus litchi wine.

Experimental example 16 stability experiment of lychee rose wine:

in 2015, 10 months and 25 days, samples are prepared according to the method of the invention in example 6, and stability experiments are carried out on the samples. Selecting 50 consumers as sensory evaluation personnel to form an evaluation group, requiring the sensory evaluation personnel not to drink, smoke, eat pungent food and the like 12h before evaluation, gargling 2 samples with clear water before and after evaluation at an interval of 10min, carrying out sensory evaluation one by adopting visual inspection, nasal smell, oral taste and other modes, filling a sensory evaluation table, and collecting the sensory evaluation table for statistical analysis. The stability test and sensory evaluation results are shown in table 1 below:

table 1: sample stability test data and sensory evaluation results

And (4) conclusion: the experimental results in table 1 show that the litchi rose wine prepared according to the invention has good stability under the conditions of illumination, normal temperature and refrigeration, and the wine body is clear and has good taste.

Experimental example 17 quality control

The quality detection is carried out according to the national standards of fermented wine, and the results are as follows:

1. physical and chemical inspection: the litchi rose wine samples are prepared according to the methods of the examples 6 to 15 and the comparative examples 1 to 5 respectively, and the physical and chemical tests are carried out on the samples, and the results are as follows:

table 2: physical and chemical inspection data of each sample

And (4) conclusion: the experiment results in table 2 show that the litchi rose wine prepared according to the invention has less residual sulfur dioxide, and aflatoxin B content and lead content of 0, and the litchi rose wine prepared according to the invention has stable and reliable quality, less residual sulfur dioxide and better effect than the prior art by carrying out excellent proportioning with subsequent red wine and white wine according to the litchi fermentation principle and using proper blending agent and proper blending proportion.

2. Component detection: the litchi rose wine samples are prepared according to the methods of example 6-example 15 and comparative example 1-comparative example 3 respectively, and the components of the samples are detected, and the results are as follows:

table 3: data on the measurement of each sample component

And (4) conclusion: the experimental results in table 3 show that the litchi rose wine prepared according to the invention has high clarity, low volatile acid content, low fusel oil content, and complete retention of the effective components in litchi and rose, and the prepared rose litchi wine has mixed fragrance of litchi and rose, has faint rose fragrance, full and elegant taste, elegant and fresh fragrance, and is superior to the prior art in effect.

3. And (3) detecting bacterial indexes: a sample is prepared according to the method of the embodiment 8 of the invention, and the bacterial index detection is carried out on the sample, and the result is as follows:

table 4: sample bacterial index detection data

And (4) conclusion: the litchi rose wine prepared by the invention meets the microorganism detection index.

Experimental example 18 comparative experiment of litchi Rose wine:

10/28 days 2015, samples were prepared according to the methods of the invention in example 8, comparative example 4 and comparative example 5, and the samples were subjected to groping experiments on color, aroma and taste. Selecting 150 consumers as sensory evaluation personnel to form an evaluation group, requiring the sensory evaluation personnel not to drink, smoke, eat pungent food and the like 12h before evaluation, gargling 2 samples with clear water before and after evaluation at an interval of 10min, carrying out sensory evaluation one by adopting visual inspection, nasal smell, oral taste and other modes, filling a sensory evaluation table, and collecting the sensory evaluation table for statistical analysis. The stability test and sensory evaluation results are shown in table 5 below:

table 5: comparative sensory evaluation result of litchi rose wine

And (4) conclusion: the experimental results in Table 5 show that the litchi rose wine prepared according to the invention has good color and luster and is elegant; the fragrance is harmonious, pure, elegant and fresh; the wine body is complete, mellow, soft, smooth and harmonious. The sensory effect was significantly better than comparative example 4 without rose essential oil and comparative example 5 without red wine.

Example 19 Oxidation resistance test

1. Experimental materials and methods:

1.1 Experimental animals and groups: 30 Wistar rats with the age of 15 months, the weight of 350-500 g, provided by the animal center of the military medical academy of sciences, are randomly divided into an experimental group and a control group, wherein each group comprises 10 rats, and the rats are female and male half.

1.2 Experimental methods: samples were prepared according to the preparation methods of examples 6 and 12 of the present invention, and after each sample was concentrated by 50%, the concentrated solution was taken for use. Example 6 and example 12 groups were gavaged twice daily with 1ml/100g rats (1 ml per 100g rats) fed basal diet and distilled water; the control group was fed with distilled water and basal diet daily for 10 weeks.

Serum total antioxidant capacity (T-AOC), ability to inhibit hydroxyl radicals: the kit of Nanjing institute of bioengineering is adopted for determination.

Statistical analysis: data are expressed as means ± sd and tested for independent samples t using the SPSS11.5 statistical package software.

2. And (3) test results:

compared with the control group, the serum total antioxidant capacity (T-AOC) and the hydroxyl radical inhibiting capacity (p < 0.05) of the rats in the sample group (the example 6 group and the example 12 group) are obviously improved. See table 6.

Table 6: 3 groups of rats T-AOC, ability to inhibit hydroxyl radical (x + -s, n ═ 10)

Note: compared with control group, P <0.05

And (4) conclusion: the litchi rose wine provided by the invention has significantly increased total antioxidant capacity and hydroxyl radical inhibition capacity (p is less than 0.05) on rat serum. The litchi rose wine of the invention is proved to have antioxidant activity, and the preparation method of the invention is fully demonstrated to well keep the antioxidant activity in litchi and rose.

Example 20 efficacy of invigorating Qi and blood experiment:

1 materials of the experiment

1.1 animals: 150 male Wistar rats, 3-4 months old, 200-220 g.

1.2 sample and drug: 13 groups of wine drinking samples are respectively prepared according to the methods of example 6 to example 15 and comparative example 1 to comparative example 3 and are refrigerated for standby. Vitamin E was purchased from huamei bioengineering.

1.3 Main reagents: SOD reagent kit, GSH-Px reagent kit, MDA reagent kit, NO reagent kit and protein quantitative (biuret method) reagent kit are purchased from Nanjing to build a bioengineering research institute.

2 Experimental methods and results

2.1, method: 150 rats were randomly divided into 15 groups: 10 aging model groups, 10 positive control (vitamin E) groups, 10 groups of examples 6 to 15 groups, and 10 groups of comparative examples 1 to 3 groups. Each mouse was subcutaneously injected with D-galactose (100mg/kg) daily for 8 weeks. Feeding samples at the same time of molding, feeding samples to rats of every 1ml/100g (feeding 1ml sample to rats of every 100g per intragastric administration), feeding 50mg/kg of vitamin E liquid medicine to a prevention control group for intragastric administration, simultaneously feeding equal amount of normal saline to a model group, performing intragastric administration once in the morning and in the afternoon every day, and continuously carrying out 8 weeks until molding is finished; collecting blood from abdominal aorta, separating serum and testing; killing the neck, weighing brain at 0 deg.C, homogenizing with ice-cold physiological saline to obtain 5% and 10% brain homogenate, centrifuging brain homogenate at 3000r/min for 10min, collecting supernatant, and testing.

2.2 statistical treatment: statistical analysis is carried out by using SPSS11.5 software, the measured data are expressed by mean +/-standard deviation (x +/-s), and the difference is significant when P is less than 0.05 by variance analysis, so that the statistical significance is achieved.

2, results: compared with the normal group, the activity and NO content of blood serum, brain SOD and GSH-PX are obviously reduced, and MDA is obviously increased, which shows that the subacute aging model is successful and reliable; compared with the aging model group, the brain and serum SOD and GSH.PX activities and the NO content of the groups of the examples 1 to 15 are obviously improved, the MDA content is obviously reduced, and the significant or very significant difference exists through t test. The specific data are shown in tables 7 and 8:

table 7: comparison of serum SOD and GSH-PX activities and MDA and NO indexes (x + -s) of 15 groups of rats

Note: in comparison to the set of models,^&P<0.05, compared with comparative example 1 group to comparative example 3 group,^#P<0.05。

the results in Table 7 show that compared with the rats in the model group, the activities of SOD and GSH-PX in the serum of each group are obviously improved, and the content of MDA is obviously reduced (^&P<0.05); compared with the group of the comparative example 1, the group of the comparative example 2 and the group of the comparative example 3, the groups of the examples 6 to 15 can obviously improve the activity of serum SOD and GSH-PX and the content of NO and reduce the content of MDA (MDA)^#P<0.05)。

Table 8: comparison of 15 groups of rat brain SOD, GSH-PX vitality and MDA, NO indexes (x + -s)

Group of	Number only	SOD(NU/ml)	GSH-PX (vitality unit)	NO(μmol/L)	MDA(nmol/L)
						Model set	10	45.14±3.19*	8.19±1.31*	0.97±0.18*	4.76±0.21*
VE control group	10	56.67±4.51	10.51±1.14	1.23±0.15	3.64±0.23
						EXAMPLE 6 group	10	75.78±3.23^&#	14.91±1.28^&#	2.71±0.31^&#	2.14±0.21^&#
EXAMPLE 7 group	10	73.98±3.34^&#	14.73±1.22^&#	2.67±0.32^&#	2.22±0.25^&#
						EXAMPLE 8 group	10	72.25±4.01^&#	14.61±1.27^&#	2.62±0.26^&#	2.33±0.30^&#
EXAMPLE 9 group	10	73.98±4.34^&#	14.85±1.07^&#	2.68±0.28^&#	2.18±0.26^&#
						EXAMPLE 10 group	10	71.90±4.21^&#	14.62±1.28^&#	2.46±0.25^&#	2.31±0.31^&#
EXAMPLE 11 group	10	71.01±3.93^&#	14.51±1.33^&#	2.50±0.32^&#	2.36±0.33^&#
						EXAMPLE 12 group	10	73.60±3.389^&#	14.43±1.37^&#	2.61±0.31^&#	2.37±0.21^&#
EXAMPLE 13 group	10	72.32±4.13^&#	14.36±1.42^&#	2.58±0.30^&#	2.39±0.26^&#
						EXAMPLE 14 group	10	71.12±4.46^&#	14.34±1.68^&#	2.55±0.26^&#	2.41±0.27^&#
EXAMPLE 15 group	10	72.35±3.92^&#	14.31±1.54^&#	2.52±0.42^&#	2.31±0.61^&#
						Comparative example 1 group	10	60.21±3.21^&	10.85±1.32^&	1.01±0.16	3.57±0.31^&
Comparative example 2 group	10	58.36±3.35^&	10.95±1.20^&	1.06±0.14	3.49±0.23^&
						Comparative example 3 group	10	55.91±3.16^&	10.87±1.21^&	1.08±0.12	3.36±0.28^&

the results in Table 8 show that compared with the rats in the model group, the brain SOD, GSH-PX activity and NO content in the groups of examples 6 to 15 are obviously improved, and the MDA content is obviously reduced (^&P<0.05), comparative example 1 to comparative exampleExample 3 the activity contents of SOD and GSH-PX in brain are obviously improved, and the MDA content is obviously reduced (^&P<0.05), NO content is statistically significant; compared with the group of the comparative example 1, the group of the comparative example 2 and the group of the comparative example 3, the groups of the examples 6 to 15 can obviously improve the activity of serum SOD and GSH-PX and the content of NO and reduce the content of MDA (MDA)^#P<0.05)。

The above results show that the litchi rose wine prepared in embodiments 6-15 of the present invention has the efficacy of replenishing qi and blood, can be used for recuperating qi and blood, and has an effect superior to that of the prior art.

A large number of experiments and trial drinking feedback conclusions for a long time fully prove that the litchi wine is matched with the carefully selected food therapy formula components of medlar, red dates, liquorice, ginseng and apple powder and is supplemented with rose essential oil or rose hydrosol on the basis of the litchi wine base to form a new health-care formula which accords with the theory of traditional Chinese medicine: litchi in the formula is sweet and warm and moist, most benefits liver, spleen, essence and blood, nourishes muscle and meat, and beautifies color, and litchi in the food therapy herbal carries the effects of benefiting intelligence, strengthening qi and color, in the mass life, because the litchi has rich vitamins, the skin oxidation resistance can be improved and the effects of removing spots and cleaning the skin can be improved if fresh litchi is eaten, or fresh litchi is peeled and denucleated and is squeezed into juice, then black tea is poured, and ice cakes and sugar oil are added, so the litchi wine is a monarch drug and can also achieve the effect of beautifying. Ginseng, radix Ginseng, being sweet, slightly bitter and warm, tonifying primordial qi, inducing fluid production, tranquilizing the mind and improving intelligence, carries on "Ginseng, tonifying five internal organs, calming the mind, removing pathogenic factors, tonifying and slowing the middle-jiao, developing heart and improving intelligence" from Shen nong Ben Cao Jing; the red dates are sweet and neutral, can tonify middle-jiao and qi, can nourish blood and tranquilize mind, and can make people have good color and can beautify the aspiration gas, and the new herbal medicine carries the effects of tonifying middle-jiao and qi, nourishing kidney and stomach, and treating yin deficiency; wolfberry fruit, fructus lycii, sweet and neutral, has the effects of nourishing liver and kidney, nourishing yin and enriching blood, and replenishing vital essence to improve eyesight, so that the wolfberry fruit, as recorded in the treatise on the property of medicine, can replenish vital essence, is easy to color, turn white, improve eyesight and calm the nerves; the apple powder has multiple effects of resisting oxidation, resisting radiation, whitening, preserving moisture and the like, has unique effects on skin aging, wrinkles and pigmentation caused by multiple factors, and is used as a ministerial drug. The rose is sweet, slightly bitter and warm, enters liver and spleen channels, can sooth liver, regulate qi, benefit liver and spleen, promote blood circulation to remove blood stasis, is fragrant and sweet to eat and refreshing, and is an adjuvant drug in the formula. Licorice root, radix Glycyrrhizae is a guiding drug for its sweet nature, tonifying spleen, replenishing qi, relieving spasm and alleviating pain, and harmonizing the effects of the other drugs in the recipe.

The foregoing shows and describes the general principles and features of the present invention, together with the advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are intended to illustrate the principles of the invention, and that various changes and modifications, which will be apparent to those skilled in the art, may be made without departing from the spirit and scope of the invention and fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.

Claims

1. The litchi rose wine is characterized by being prepared by taking litchi wine base, red wine, white wine, medlar, red dates, liquorice, ginseng and apple powder as raw materials, adding rose essential oil or rose hydrosol, matching with high fructose corn syrup and white granulated sugar as a blending agent, and adding a proper amount of auxiliary materials, and by the following method:

s1, selecting healthy litchi which is normally and completely mature, selecting, cleaning, cooling with ice water at 0.5-8 ℃, peeling and removing kernels, squeezing, and carrying out enzymolysis with pectinase to obtain litchi juice for later use, wherein the dosage of the pectinase is 50-200 mg/L;

s2, standing and clarifying the litchi juice obtained in the step S1 at 0.5-8 ℃, sucking clear juice into a tank, separating the slightly turbid juice in the middle layer by using a centrifugal machine, and putting the clear juice into the tank, and freezing and concentrating at-18-minus 1 ℃ until the total sugar is 150-200 g/L to obtain the litchi clear juice for later use;

s3, adjusting the sugar degree of the litchi clear juice in the step S2 to 200-240 g/L by using white granulated sugar, adjusting the acidity to 4-6 g/L by using citric acid, adding sulfur dioxide, inoculating yeast, fermenting in a tank for 7-14 days, quickly cooling after the sugar degree and the alcoholic strength of the fermentation liquid reach the expected requirements, and stopping fermentation to obtain fermentation liquid;

s5, mixing the litchi wine base obtained in the step S4 with red wine and white wine, adding medlar, red dates, liquorice, ginseng and apple powder into a mixed liquid of the litchi wine base and the red wine and the white wine, adjusting the sugar degree and the acidity to obtain the litchi wine base, adding rose essential oil or rose hydrosol, and filling after two-stage membrane filtration to obtain the litchi rose wine;

the litchi rose wine comprises 50-80 parts of litchi wine base, 10-30 parts of red wine and 10-30 parts of white wine, wherein the total weight of medlar, red dates, liquorice, ginseng and apple powder accounts for 0.01-0.05% of the total weight of the wine, 40-65 parts of medlar, 20-40 parts of red dates, 2-10 parts of liquorice, 1-10 parts of ginseng and 1-10 parts of apple powder, and the medlar, the red dates, the liquorice, the ginseng and the apple powder are extracts;

or in the components of the litchi rose wine, 50-80 parts of litchi wine base, 10-30 parts of red wine and 10-30 parts of white wine, wherein the total weight of medlar, red date, liquorice, ginseng and apple powder accounts for 0.1-0.7% of the total weight of the wine, 42-74 parts of medlar, 15-42 parts of red date, 2-10 parts of liquorice, 1-11 parts of ginseng and 0.3-1 part of apple powder, wherein the medlar, red date, liquorice and ginseng are Chinese medicinal material powder, and the apple powder is an extract.

2. The litchi rose wine of claim 1, wherein in step S1, the temperature reduction treatment is performed by using ice water at 2 ℃, and the weight of the pectinase for enzymolysis of the fruit juice is 100 mg/L.

3. The litchi rose wine of claim 1, wherein the preparation method comprises step S2, wherein the centrifuge is a three-leg centrifuge, and the total sugar content after freeze concentration is 180 g/L.

4. The litchi rose wine of claim 3 wherein the juice is at a temperature of 2 ℃ at which it stands clear and at a temperature of-4 ℃ at which it is frozen concentrated.

5. The litchi rose wine of claim 1, wherein in step S3 of the preparation method, the sugar degree adjustment value is 220g/L, the acidity adjustment value is 5g/L, and the addition amount of sulfur dioxide is 30-60 mg/L.

6. The litchi rose wine of claim 5, wherein in step S3, the amount of sulfur dioxide added is 30 mg/L.

7. The litchi-rose wine according to claim 1, wherein in the step S3, the yeast is Angel wine active dry yeast RV171, the fermentation temperature is 10-20 ℃, the alcoholic strength of the fermentation liquid is 8-14% vol, and the temperature for cooling is-7-0 ℃.

8. The litchi rose wine of claim 7, wherein in step S3, the addition amount of the Angel wine active dry yeast RV171 is 180-240 ppm.

9. The litchi rose wine of claim 1, wherein in the step S4, the aging time is 3-12 months, the aging temperature is 2-10 ℃, and the weight of bentonite is 50-100 ppm.

10. The litchi rose wine of claim 9, wherein in step S4, the aging time is 6 months, the aging temperature is 5 ℃, the weight of bentonite is 80ppm, and the temperature after cooling is-4 ℃.

11. The litchi rose wine of claim 1, wherein in step S5 of the preparation method, the medlar, the red dates, the liquorice and the ginseng are Chinese herbal medicine extracts or powder thereof, and the apple powder is an extract.

12. The lychee rose wine as claimed in claim 11, wherein the ginseng is selected from ginseng containing more than 85% of ginsenoside.

13. The litchi rose wine of claim 11 wherein the particle size of the powder is 100nm to 120 nm.

14. The litchi rose wine of claim 1, wherein in step S5 of the preparation method, the sugar degree is prepared by high fructose corn syrup and white granulated sugar, the sugar degree adjustment value is 70-90 g/L, the acidity is adjusted by citric acid, and the acidity adjustment value is 5.5-6.5 g/L.

15. The litchi rose wine of claim 14, wherein in step S5, the sugar degree adjustment value is 80g/L, the acidity adjustment value is 6.0g/L, the alcoholic strength of the red wine is 11% vol, and the sugar degree is 1.7 g/L; the alcohol content of the white wine is 11% vol, and the sugar content is 4 g/L.

16. The litchi rose wine of claim 15, wherein the red wine is a red wine brewed from red grapes produced in Xinjiang and the white wine is a white wine brewed from white grapes produced in Xinjiang.

17. The litchi rose wine according to claim 1, wherein the weight ratio of the high fructose corn syrup in the blending agent to the white granulated sugar is 3: 2-2: 3, the total weight of the high fructose corn syrup in the blending agent to the white granulated sugar is 70-90 g/L, wherein g/L represents the weight number of the high fructose corn syrup and the white granulated sugar contained in each 1L of the litchi rose wine.

18. The litchi rose wine of claim 17, wherein the weight ratio of the blending agent high fructose corn syrup to the white granulated sugar is 1:1, the total weight of the blending agent high fructose corn syrup and the white granulated sugar is 80g/L, wherein g/L represents the weight of the high fructose corn syrup and the white granulated sugar contained in each 1L of the litchi rose wine.

19. The litchi rose wine of claim 1, wherein in step S5 of the preparation method, the addition manner of the rose essential oil is as follows: slowly adding rose essential oil into edible alcohol while stirring until the essential oil is completely dissolved in the edible alcohol, and adding the alcohol solution of the rose essential oil into the blended litchi wine base; the addition amount of the rose hydrosol is 4-10 g/L.

20. The litchi rose wine of claim 1, wherein the rose essential oil is added in an amount of 1-5 mg/L.

21. The lychee-rose wine as claimed in claim 20, wherein the addition amount of the rose essential oil is 2mg/L, and the addition amount of the rose hydrosol is 7 g/L.

22. The litchi rose wine according to any one of claims 1 to 21, wherein the litchi raw wine is 60 parts, the red wine is 20 parts, the white wine is 20 parts, and the total weight of the medlar, the red dates, the liquorice, the ginseng and the apple powder accounts for 0.02% of the total weight of the wine, wherein the medlar is 55 parts, the red dates is 34 parts, the liquorice is 5 parts, the ginseng is 3 parts and the apple powder is 3 parts, and the medlar, the red dates, the liquorice, the ginseng and the apple powder are extracts;

or in the components of the litchi rose wine, 60 parts of litchi wine base, 20 parts of red wine, 20 parts of white wine and 0.2 percent of the total weight of medlar, red dates, liquorice, ginseng and apple powder, wherein 74 parts of medlar, 15 parts of red dates, 2 parts of liquorice, 8.7 parts of ginseng and 0.3 part of apple powder, the medlar, the red dates, the liquorice and the ginseng are Chinese medicinal material powder, and the apple powder is an extract.

23. The use of the rose litchi wine according to any one of claims 1 to 22 in the preparation of a health care product or beverage with qi and blood tonifying or anti-oxidation effects.