CN111363657A - Cocktail for enhancing immunity and preparation method thereof - Google Patents
Cocktail for enhancing immunity and preparation method thereof Download PDFInfo
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- CN111363657A CN111363657A CN201811485248.6A CN201811485248A CN111363657A CN 111363657 A CN111363657 A CN 111363657A CN 201811485248 A CN201811485248 A CN 201811485248A CN 111363657 A CN111363657 A CN 111363657A
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a cocktail for enhancing immunity and a preparation method thereof, belonging to the field of food and beverage. The method comprises the following steps: mixing fructus Jujubae, fructus Lycii, and fructus Siraitiae Grosvenorii, sterilizing; selecting complete cornu Cervi Pantotrichum, and mashing; mashing fructus Jujubae, fructus Lycii, fructus Siraitiae Grosvenorii, adding Maotai-flavor Chinese liquor, stirring, and continuously extracting to obtain stock solution of cocktail; culturing lactobacillus paracasei strains and lactobacillus reuteri strains in an NA liquid culture medium with the alcohol content of 10%, and collecting hyphae of the alcohol-resistant lactobacillus paracasei colonies and the alcohol-resistant lactobacillus reuteri colonies; obtaining alcohol-resistant lactobacillus paracasei hyphae and alcohol-resistant lactobacillus reuteri hyphae in the cocktail stock solution; mixing the stock solution of cocktail with dry-type gold wine, white peppermint wine and soda water in a blending kettle to obtain cocktail. The product of the invention has no toxic or side effect, and has the effects of resisting fatigue and enhancing immunity.
Description
Technical Field
The invention belongs to the field of food and beverage, and particularly relates to a cocktail for enhancing immunity and a preparation method thereof.
Background
With the continuous development of social economy, the living standard of people is increasingly improved, the concern of people on health is gradually increased, and the health of each person is easy to receive a plurality of external threats, including air pollution, environmental pollution, working pressure, economic pressure, bacteria and viruses, improper diet and the like. It is therefore important to improve autoimmunity and to enhance the ability to combat various adverse health effects. At present, health care products for enhancing the immunity of organisms on the market are various in types, but have various effects.
The Chinese wine culture has long source, but with the development of times and the change of society, the consumption concept of new-generation consumers is changed greatly, the free and open cocktail culture is gradually merged into the life of the new generation, meanwhile, modern people pay more attention to health and efficacy, and the merging of the ancient mysterious health wine culture and the modern open cocktail culture is the trend and direction of the development of the future wine culture.
Chinese patent (publication number: CN106222049A) discloses a blood-activating cocktail, which relates to the field of cocktail preparation and is prepared from the following components: base liquor, milk, saffron, hawthorn, water chestnut, dendrobium flower, Anji white tea, lime juice, apple vinegar, fresh cream, beer, conditioning liquid and pomegranate wine. The health-care tea is mellow in taste, has the effect of invigorating blood circulation, is beneficial to the body after being drunk frequently, and has certain health-care function. The product has certain health promotion effect, but has great side effect.
Chinese patent (publication No. CN105886278A) discloses a health care cocktail composition and a preparation method thereof, including a blending method and health care application. The product is prepared from fruit food materials such as blueberries, red medlar, black medlar, dark plums, mulberries, blackcurrants, lemons and the like. Gorgeous cocktail can be prepared by using base liquor, fruit powder and effervescent tablet. The cocktail has effects of relieving fatigue, resisting oxidation, resisting aging, protecting vision, resisting radiation, etc., and can supplement various nutrient elements including vitamins, amino acids, fructose, and fruit peptide. The product does not contain artificial pigment and additives, is green and natural, has antioxidant and antifatigue effects in different combinations, and is cocktail with fashion element and health promotion effects. Can be widely used for bars, catering and family health care drinks. The product has small side effects, but has no obvious health promotion effect.
Disclosure of Invention
The invention provides a cocktail for enhancing immunity, which has the following specific technical scheme:
a preparation method of cocktail for enhancing immunity comprises the following steps:
step S1: selecting fresh Chinese dates, Chinese wolfberry, momordica grosvenori, kudzu roots and ginseng, fully cleaning the selected fresh Chinese dates, Chinese wolfberry, momordica grosvenori, kudzu roots and ginseng in a cleaning machine respectively, and drying the cleaned fresh Chinese dates, the Chinese wolfberry, the momordica grosvenori, the kudzu roots and the ginseng for later use;
step S2: mixing the Chinese dates, the medlar, the momordica grosvenori, the kudzu roots and the ginseng, then sending the mixture into an ozone disinfection and sterilization chamber for disinfection and sterilization, and taking out the mixture after 2-3 hours of disinfection and sterilization;
step S3: selecting complete cornu Cervi Pantotrichum, cleaning in a cleaning machine, air drying, and mashing;
step S4: placing sterilized fructus Jujubae, fructus Lycii, fructus Siraitiae Grosvenorii, radix Puerariae and Ginseng radix into a pounder, mashing to obtain pulp, adding mashed cornu Cervi Pantotrichum, placing into a wooden container, adding Maotai-flavor Chinese liquor, stirring, and continuously extracting to obtain stock solution of cocktail;
step S5: culturing lactobacillus paracasei strains and lactobacillus reuteri strains in an NA liquid culture medium with the alcohol content of 10%, respectively selecting alcohol-resistant lactobacillus paracasei colonies and alcohol-resistant lactobacillus reuteri colonies which have better growth vigor and the largest colony diameter, and collecting hyphae of the alcohol-resistant lactobacillus paracasei colonies and the alcohol-resistant lactobacillus reuteri colonies;
step S6: adding the alcohol-resistant lactobacillus paracasei hyphae and the alcohol-resistant lactobacillus reuteri hyphae obtained in the step S5 into the cocktail stock solution, wherein the weight ratio of the alcohol-resistant lactobacillus paracasei hyphae to the cocktail stock solution is 1-3: 50-100, wherein the weight ratio of the alcohol-resistant lactobacillus reuteri hyphae to the cocktail stock solution is 1-3: 50 to 100;
step S7: mixing the cocktail stock solution with dry gold wine, white mint wine and soda water according to the weight ratio of 1-2: 2-3: 2-3: and uniformly mixing the components in the ratio of 1-2 in a wine mixing kettle to obtain the cocktail.
As an improved technical scheme of the invention, in the step S5, dissolving lactobacillus paracasei strain and lactobacillus reuteri strain in sterile water to obtain lactobacillus paracasei strain coating liquid and lactobacillus reuteri strain coating liquid, uniformly coating the lactobacillus paracasei strain coating liquid and the lactobacillus reuteri strain coating liquid on a nutrient agar plate by using a coater respectively, inversely placing the nutrient agar plate in an incubator, culturing for 5 days at 30 ℃, and screening to obtain 6 strains of lactobacillus paracasei single colonies with good growth vigor and large diameter and 6 strains of lactobacillus reuteri single colonies with good growth vigor and large diameter respectively; respectively inoculating the single bacterial colony of the lactobacillus paracasei and the single bacterial colony of the lactobacillus reuteri in an NA liquid culture medium with the alcohol content of 10%, carrying out shake cultivation for 3 days at the temperature of 30 ℃, absorbing 100uL of culture solution, coating the culture solution on an NA flat plate, and carrying out inverted cultivation for 2 days at the temperature of 30 ℃.
As an improved technical scheme of the present invention, in the step S1, 8 to 10 parts by weight of Chinese date, 11 to 11.5 parts by weight of medlar, 9 to 9.5 parts by weight of siraitia grosvenorii, 3 to 3.5 parts by weight of pueraria lobata and 9 to 9.5 parts by weight of ginseng are weighed, mixed and crushed into coarse powder for use.
As an improved technical scheme of the present invention, in the step S3, 5 to 5.5 parts by weight of pilose antler are weighed.
As an improved technical scheme of the invention, the alcoholic strength of the Maotai-flavor liquor is between 53% Vol and 57% Vol.
As an improved technical scheme of the invention, the dry gold wine is British Bifuda gold wine with 40% Vol.
As an improved technical scheme of the invention, the white mint wine is French GET31 white mint wine with 24% Vol.
A cocktail for enhancing immunity is prepared by the preparation method of the cocktail for enhancing immunity.
As an improved technical scheme of the invention, the alcoholic strength of the Maotai-flavor liquor is between 53% Vol and 57% Vol.
As an improved technical scheme of the invention, the dry gold wine is British Bifuda gold wine with 40% Vol.
Advantageous effects
The cocktail provided by the invention has the following advantages:
1. the alcohol-resistant probiotics are added, so that the survival rate of the probiotics in the cocktail is ensured, the probiotics grow and propagate in the intestinal tract, pathogens are prevented from invading the intestinal tract, a biological barrier is constructed, and meanwhile, the probiotics can secrete antigen substances to activate and strengthen the immune system of the intestinal tract.
2. The main components in the formula of the invention are Chinese date, medlar, fructus momordicae, kudzu root, pilose antler and ginseng. The fructus Jujubae has effects of invigorating spleen and qi, nourishing blood and tranquilization, wherein fructus Jujubae polysaccharide has effect of improving nonspecific immunity. The fructus Lycii is rich in fructus Lycii polysaccharide, and has effects of regulating immunity, resisting aging, relieving fatigue, and reducing blood pressure, blood lipid, and blood lipid. Fructus Siraitiae Grosvenorii has effects of clearing heat, moistening lung, promoting fluid production, and quenching thirst. The total puerarin and puerarin in radix Puerariae can significantly reduce the activity of renin and angiotensin in blood plasma, lower blood pressure, and enhance immunity. The pilose antler and the ginseng contain rich amino acid, lecithin, vitamins, trace elements and the like, can effectively improve the cellular immunity and the humoral immunity of an organism and promote the transformation of lymphocytes, have the function of an immune promoter, can increase the defense capability of the organism to the outside and enhance the immunity of the organism, and all components in the product play a role in a synergistic manner, thereby greatly improving the anti-fatigue function and enhancing the immunity of a user.
3. All the formulas of the invention are medicinal and edible raw materials, have no toxic or side effect, have no any exogenous additive in the preparation process, have no any harm to human bodies, and are safe and healthy.
4. The cocktail stock solution is blended with the dry-type golden wine, the white mint wine, the soda water and the like by adopting a blending technology, so that the cocktail has soft mouthfeel and moderate sweet taste, and is deeply loved by young consumers.
Detailed Description
In order to provide the cocktail with the effects of resisting fatigue and enhancing immunity, the jujube, the medlar, the momordica grosvenori, the radix puerariae, the pilose antler, the ginseng and other components are added into the cocktail, so that the anti-fatigue function is greatly improved, the immunity of a user is enhanced, and meanwhile, the cocktail is prepared by blending the cocktail stock solution with the dry-type golden wine, the white mint wine, the soda water and the like by adopting a blending technology, so that the cocktail has the advantages of soft taste and moderate sweet taste.
Example 1
Step S1: selecting fresh Chinese dates, Chinese wolfberry, momordica grosvenori, kudzu roots and ginseng, fully cleaning the selected fresh Chinese dates, Chinese wolfberry, momordica grosvenori, kudzu roots and ginseng in a cleaning machine respectively, and drying the cleaned fresh Chinese dates, the Chinese wolfberry, the momordica grosvenori, the kudzu roots and the ginseng for later use;
step S2: mixing fructus Jujubae, fructus Lycii, fructus Siraitiae Grosvenorii, radix Puerariae and Ginseng radix, sterilizing in ozone sterilizing chamber for 2 hr, and taking out;
step S3: selecting complete cornu Cervi Pantotrichum, cleaning in a cleaning machine, air drying, and mashing;
step S4: placing sterilized fructus Jujubae, fructus Lycii, fructus Siraitiae Grosvenorii, radix Puerariae and Ginseng radix into a pounder, mashing to obtain pulp, adding mashed cornu Cervi Pantotrichum, placing into a wooden container, adding Maotai-flavor Chinese liquor, stirring, and continuously extracting to obtain stock solution of cocktail;
step S5: culturing lactobacillus paracasei strains and lactobacillus reuteri strains in an NA liquid culture medium with the alcohol content of 10%, respectively selecting alcohol-resistant lactobacillus paracasei colonies and alcohol-resistant lactobacillus reuteri colonies which have better growth vigor and the largest colony diameter, and collecting hyphae of the alcohol-resistant lactobacillus paracasei colonies and the alcohol-resistant lactobacillus reuteri colonies;
step S6: adding the alcohol-resistant lactobacillus paracasei hyphae and the alcohol-resistant lactobacillus reuteri hyphae obtained in the step S5 into the cocktail stock solution, wherein the weight of the alcohol-resistant lactobacillus paracasei hyphae is 1 g, the weight of the cocktail stock solution is 50 g, and the weight of the alcohol-resistant lactobacillus reuteri hyphae is 1 g;
step S7: mixing 25 g of the cocktail stock solution with 50 g of dry golden wine, 50 g of white peppermint wine and 25 g of soda water in a wine mixing pot to obtain the cocktail.
In step S5, dissolving lactobacillus paracasei and lactobacillus reuteri in sterile water to obtain a lactobacillus paracasei coating liquid and a lactobacillus reuteri coating liquid, uniformly coating the lactobacillus paracasei coating liquid and the lactobacillus reuteri coating liquid on a nutrient agar plate by using coaters respectively, inversely placing the nutrient agar plate in an incubator, culturing for 5 days at 30 ℃, and screening 6 single colonies of lactobacillus paracasei with good growth vigor and large diameter and 6 single colonies of lactobacillus reuteri with good growth vigor and large diameter respectively; respectively inoculating the single bacterial colony of the lactobacillus paracasei and the single bacterial colony of the lactobacillus reuteri in an NA liquid culture medium with the alcohol content of 10%, carrying out shake cultivation for 3 days at the temperature of 30 ℃, absorbing 100uL of culture solution, coating the culture solution on an NA flat plate, and carrying out inverted cultivation for 2 days at the temperature of 30 ℃.
In the step S1, 8g of jujube, 11 g of medlar, 9 g of han guo, 3 g of kudzuvine root and 9 g of ginseng are weighed, mixed and crushed into coarse powder for later use.
In the step S3, 5g of pilose antler is weighed.
The alcohol content of the Maotai-flavor liquor is between 53% Vol.
The dry gold wine is British Bifudajin wine with 40% Vol.
The white mint wine is French GET31 white mint wine with 24% Vol.
The cocktail has good taste, mild taste, moderate sweet taste, and good taste.
Example 2
Step S1: selecting fresh Chinese dates, Chinese wolfberry, momordica grosvenori, kudzu roots and ginseng, fully cleaning the selected fresh Chinese dates, Chinese wolfberry, momordica grosvenori, kudzu roots and ginseng in a cleaning machine respectively, and drying the cleaned fresh Chinese dates, the Chinese wolfberry, the momordica grosvenori, the kudzu roots and the ginseng for later use;
step S2: mixing fructus Jujubae, fructus Lycii, fructus Siraitiae Grosvenorii, radix Puerariae and Ginseng radix, sterilizing in ozone sterilizing chamber for 2 hr, and taking out;
step S3: selecting complete cornu Cervi Pantotrichum, cleaning in a cleaning machine, air drying, and mashing;
step S4: placing sterilized fructus Jujubae, fructus Lycii, fructus Siraitiae Grosvenorii, radix Puerariae and Ginseng radix into a pounder, mashing to obtain pulp, adding mashed cornu Cervi Pantotrichum, placing into a wooden container, adding Maotai-flavor Chinese liquor, stirring, and continuously extracting to obtain stock solution of cocktail;
step S5: culturing lactobacillus paracasei strains and lactobacillus reuteri strains in an NA liquid culture medium with the alcohol content of 10%, respectively selecting alcohol-resistant lactobacillus paracasei colonies and alcohol-resistant lactobacillus reuteri colonies which have better growth vigor and the largest colony diameter, and collecting hyphae of the alcohol-resistant lactobacillus paracasei colonies and the alcohol-resistant lactobacillus reuteri colonies;
step S6: adding the alcohol-resistant lactobacillus paracasei hyphae and the alcohol-resistant lactobacillus reuteri hyphae obtained in the step S5 into the cocktail stock solution, wherein the weight of the alcohol-resistant lactobacillus paracasei hyphae is 3 grams, the weight of the cocktail stock solution is 100 grams, and the weight of the alcohol-resistant lactobacillus reuteri hyphae is 3 grams;
step S7: and (3) uniformly mixing 100 g of the cocktail stock solution, 150 g of dry-type golden wine, 150 g of white mint wine and 100 g of soda water in a wine mixing kettle to obtain the cocktail.
In step S5, dissolving lactobacillus paracasei and lactobacillus reuteri in sterile water to obtain a lactobacillus paracasei coating liquid and a lactobacillus reuteri coating liquid, uniformly coating the lactobacillus paracasei coating liquid and the lactobacillus reuteri coating liquid on a nutrient agar plate by using coaters respectively, inversely placing the nutrient agar plate in an incubator, culturing for 5 days at 30 ℃, and screening 6 single colonies of lactobacillus paracasei with good growth vigor and large diameter and 6 single colonies of lactobacillus reuteri with good growth vigor and large diameter respectively; respectively inoculating the single bacterial colony of the lactobacillus paracasei and the single bacterial colony of the lactobacillus reuteri in an NA liquid culture medium with the alcohol content of 10%, carrying out shake cultivation for 3 days at the temperature of 30 ℃, absorbing 100uL of culture solution, coating the culture solution on an NA flat plate, and carrying out inverted cultivation for 2 days at the temperature of 30 ℃.
In the step S1, 8g of jujube, 11 g of medlar, 9 g of han guo, 3 g of kudzuvine root and 9 g of ginseng are weighed, mixed and crushed into coarse powder for later use.
In the step S3, 5g of pilose antler is weighed.
The alcohol content of the Maotai-flavor liquor is between 53% Vol.
The dry gold wine is British Bifudajin wine with 40% Vol.
The white mint wine is French GET31 white mint wine with 24% Vol.
The cocktail has good taste, mild taste, moderate sweet taste, and good taste.
Example 3
Step S1: selecting fresh Chinese dates, Chinese wolfberry, momordica grosvenori, kudzu roots and ginseng, fully cleaning the selected fresh Chinese dates, Chinese wolfberry, momordica grosvenori, kudzu roots and ginseng in a cleaning machine respectively, and drying the cleaned fresh Chinese dates, the Chinese wolfberry, the momordica grosvenori, the kudzu roots and the ginseng for later use;
step S2: mixing fructus Jujubae, fructus Lycii, fructus Siraitiae Grosvenorii, radix Puerariae and Ginseng radix, sterilizing in ozone sterilizing chamber for 2.5 hr, and taking out;
step S3: selecting complete cornu Cervi Pantotrichum, cleaning in a cleaning machine, air drying, and mashing;
step S4: placing sterilized fructus Jujubae, fructus Lycii, fructus Siraitiae Grosvenorii, radix Puerariae and Ginseng radix into a pounder, mashing to obtain pulp, adding mashed cornu Cervi Pantotrichum, placing into a wooden container, adding Maotai-flavor Chinese liquor, stirring, and continuously extracting to obtain stock solution of cocktail;
step S5: culturing lactobacillus paracasei strains and lactobacillus reuteri strains in an NA liquid culture medium with the alcohol content of 10%, respectively selecting alcohol-resistant lactobacillus paracasei colonies and alcohol-resistant lactobacillus reuteri colonies which have better growth vigor and the largest colony diameter, and collecting hyphae of the alcohol-resistant lactobacillus paracasei colonies and the alcohol-resistant lactobacillus reuteri colonies;
step S6: adding the alcohol-resistant lactobacillus paracasei hyphae and the alcohol-resistant lactobacillus reuteri hyphae obtained in the step S5 into the cocktail stock solution, wherein the weight of the alcohol-resistant lactobacillus paracasei hyphae is 2 grams, the weight of the cocktail stock solution is 80 grams, and the weight of the alcohol-resistant lactobacillus reuteri hyphae is 2 grams;
step S7: and (3) uniformly mixing 80 g of the cocktail stock solution, 133 g of dry golden wine, 133 g of white mint wine and 80 g of soda water in a wine mixing kettle to obtain the cocktail.
In step S5, dissolving lactobacillus paracasei and lactobacillus reuteri in sterile water to obtain a lactobacillus paracasei coating liquid and a lactobacillus reuteri coating liquid, uniformly coating the lactobacillus paracasei coating liquid and the lactobacillus reuteri coating liquid on a nutrient agar plate by using coaters respectively, inversely placing the nutrient agar plate in an incubator, culturing for 5 days at 30 ℃, and screening 6 single colonies of lactobacillus paracasei with good growth vigor and large diameter and 6 single colonies of lactobacillus reuteri with good growth vigor and large diameter respectively; respectively inoculating the single bacterial colony of the lactobacillus paracasei and the single bacterial colony of the lactobacillus reuteri in an NA liquid culture medium with the alcohol content of 10%, carrying out shake cultivation for 3 days at the temperature of 30 ℃, absorbing 100uL of culture solution, coating the culture solution on an NA flat plate, and carrying out inverted cultivation for 2 days at the temperature of 30 ℃.
In the step S1, 9 g of jujube, 11.2 g of medlar, 9.2 g of han guo, 3.2 g of kudzu root and 9.2 g of ginseng are weighed, mixed and crushed into coarse powder for later use.
In the step S3, 5g of pilose antler is weighed.
The alcohol content of the Maotai-flavor liquor is between 53% Vol.
The dry gold wine is British Bifudajin wine with 40% Vol.
The white mint wine is French GET31 white mint wine with 24% Vol.
The cocktail has good taste, mild taste, moderate sweet taste, and good taste.
Comparative example 1
1. Coarse crushing: cleaning 8g of Chinese date, 10g of medlar, 8g of momordica grosvenori, 2g of kudzu root and 8g of ginseng, drying in an oven for 20 hours, mixing and crushing to 18 meshes;
2. preparing a cocktail stock solution by a continuous extraction method: putting the coarse powder into a degreasing filter bag, and putting the degreased filter bag into a full-automatic continuous extractor. Adding 53% high-quality Maotai-flavor Chinese liquor as extraction solvent into the extractor, and heating and extracting at 65 deg.C for 36h to obtain cocktail stock solution;
3. preparing cocktail: mixing the cocktail stock solution with dry gold wine, white mint wine and soda water according to the weight ratio of 1: 2: 2: 1 in a wine mixing pot to obtain the cocktail.
The cocktail has strong fragrance, mellow taste, long aftertaste, and no odor. When the test samples with 20 ml/kg-bw/d, 40 ml/kg-bw/d and 120 ml/kg-bw/d of low, middle and high doses are orally given to the mice, the delayed type allergic reaction degree (P >0.05, P >0.05 and P >0.05) of the mice, the serum hemolysin (P >0.05) of the mice and the NK cell activity (P >0.05, P >0.05 and P >0.05) of the mice are not obviously improved. It is demonstrated that the effect of enhancing immunity of the cocktail obtained in this example (the pilose antler fraction in example 1 is subtracted) is not obvious.
Comparative example 2
1. Coarse crushing: cleaning 8g of Chinese date, 10g of medlar, 8g of momordica grosvenori, 2g of kudzu root and 5g of pilose antler, drying in an oven for 20 hours, mixing and crushing to 18 meshes;
2. preparing a cocktail stock solution by a continuous extraction method: putting the coarse powder into a degreasing filter bag, and putting the degreased filter bag into a full-automatic continuous extractor. Adding 53% high-quality Maotai-flavor Chinese liquor as extraction solvent into the extractor, and heating and extracting at 65 deg.C for 36h to obtain cocktail stock solution;
3. preparing cocktail: mixing the cocktail stock solution with dry gold wine, white mint wine and soda water according to the weight ratio of 1: 2: 2: 1 in a wine mixing pot to obtain the cocktail.
The cocktail has sweet and greasy fragrance, refreshing taste, light wine body, and refreshing taste. When the test samples with 20 ml/kg-bw/d, 40 ml/kg-bw/d and 120 ml/kg-bw/d of low, middle and high doses are orally given to the mice, the delayed type allergic reaction degree (P >0.05, P >0.05 and P >0.05) of the mice, the serum hemolysin (P >0.05) of the mice and the NK cell activity (P >0.05, P >0.05 and P >0.05) of the mice are not obviously improved. It is demonstrated that the health wine obtained in this example (by subtracting the ginseng component in example 1) has no significant effect of enhancing immunity.
Toxicology test of animals
And (3) toxicological test: animal toxicology tests were performed on the cocktails obtained in example 1, example 2, and example 3.
The specific test steps are as follows: selecting 90 healthy mice, randomly dividing the mice into 9 groups, namely a test group I, a test group II, a test group III, a test group IV, a test group V, a test group VI, a test group VII, a test group VIII and a test group IX, accurately weighing the weights of the 90 mice at the beginning of the test, administering the six mice with the maximum concentration of the test sample according to the weight of 15 ml/kg for 3 times per day, and administering the test sample for 5 hours each time. The mice were observed continuously for 10 days, and no abnormality was observed.
Immunity enhancement test
And (3) an immunity enhancing test: the tests for regulating the immune function were carried out on the health-care liquors obtained in example 1, example 2 and example 3.
Test materials: cocktails prepared in example 1, example 2, example 3.
Sample preparation: the recommended amount for human drinking is 80ml (weight is 50 kg) and 3.2ml/kg & bw each time twice a day, and the novel white spirit is taken for test.
Test animals: SPF grade female mice, body weight (18. + -.2) g.
Feeding and adjusting: a barrier system with the temperature of 20-25 ℃ and the relative humidity of 40-70 percent.
The test method comprises the following steps: the low, medium and high doses are 3 doses and a negative control group (sterile water), and the low, medium and high doses are 5 times, 10 times and 30 times of the maximum recommended dose for human beings, namely 16 ml/kg-bw/d, 32 ml/kg-bw/d and 96 ml/kg-bw/d respectively. The test substance with the corresponding dose is orally given to the mice once a day, and each index for enhancing the immunity function is measured after one month continuously.
The test result data are as follows:
table 1 effect of samples on sheep red blood cells induced delayed allergy (DTH) in mice (n 10, x ± s)
| Examples | Low dose | Middle dose | High dose |
| Example 1 | 0.048±0.012* | 0.056±0.015** | 0.067±0.009** |
| Example 2 | 0.046±0.015* | 0.053±0.013** | 0.064±0.012** |
| Example 3 | 0.044±0.013* | 0.053±0.017** | 0.062±0.012** |
| Comparative example 1 | 0.021±0.012 | 0.032±0.010 | 0.042±0.016 |
| Comparative example 2 | 0.022±0.011 | 0.031±0.011 | 0.043±0.014 |
Note: p < 0.05, P < 0.01, compared to control group
TABLE 2 Effect on mouse NK cell Activity (%) (n ═ 10, x. + -.s)
Note: p < 0.05, P < 0.01, compared to control group
Table 3 effect on mouse serum hemolysin (anti-volume value) (n ═ 10, x ± s)
| Low dose | Middle dose | High dose | |
| Example 1 | 253.2±11.8* | 265.1±13.2* | 275.9±14.3* |
| Example 2 | 255.2±14.9* | 264.1±14.1* | 274.9±16.8* |
| Example 3 | 252.4±15.6* | 262.3±15.4* | 275.1±18.4* |
| Comparative example 1 | 231.2±12.7* | 240.4±13.7* | 252.1±11.2* |
| Comparative example 2 | 232.3±12.3* | 241.3±12.6* | 251.5±9.5* |
Note: p < 0.05 in comparison with control group
All tested samples with 16ml/kg · bw/d, 32ml/kg · bw/d, 96ml/kg · bw/d low, medium, and high doses administered orally to a mouse can significantly improve the mouse delayed type reaction degree (P < 0.05, P < 0.01), improve mouse serum hemolysin (P < 0.05), and improve mouse NK cell activity (P < 0.05, P < 0.01). The mice are orally given the test substances with corresponding doses once a day, and each dose has no obvious influence on the weight, the ratio of the spleen to the body weight, the ratio of the thymus to the body weight, the spleen lymphocyte transformation experiment, the functions of antibody generating cells and mononuclear macrophages of the mice (P >0.05), which indicates that the samples have the function of enhancing the immunity.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (10)
1. The preparation method of the cocktail for enhancing immunity is characterized by comprising the following steps:
step S1: selecting fresh Chinese dates, Chinese wolfberry, momordica grosvenori, kudzu roots and ginseng, fully cleaning the selected fresh Chinese dates, Chinese wolfberry, momordica grosvenori, kudzu roots and ginseng in a cleaning machine respectively, and drying the cleaned fresh Chinese dates, the Chinese wolfberry, the momordica grosvenori, the kudzu roots and the ginseng for later use;
step S2: mixing the Chinese dates, the medlar, the momordica grosvenori, the kudzu roots and the ginseng, then sending the mixture into an ozone disinfection and sterilization chamber for disinfection and sterilization, and taking out the mixture after 2 to 3 hours of disinfection and sterilization;
step S3: selecting complete cornu Cervi Pantotrichum, cleaning in a cleaning machine, air drying, and mashing;
step S4: placing sterilized fructus Jujubae, fructus Lycii, fructus Siraitiae Grosvenorii, radix Puerariae and Ginseng radix into a pounder, mashing to obtain pulp, adding mashed cornu Cervi Pantotrichum, placing into a wooden container, adding Maotai-flavor Chinese liquor, stirring, and continuously extracting to obtain stock solution of cocktail;
step S5: culturing lactobacillus paracasei strains and lactobacillus reuteri strains in an NA liquid culture medium with the alcohol content of 10%, respectively selecting alcohol-resistant lactobacillus paracasei colonies and alcohol-resistant lactobacillus reuteri colonies which have better growth vigor and the largest colony diameter, and collecting hyphae of the alcohol-resistant lactobacillus paracasei colonies and the alcohol-resistant lactobacillus reuteri colonies;
step S6: adding the alcohol-resistant lactobacillus paracasei hyphae and the alcohol-resistant lactobacillus reuteri hyphae obtained in the step S5 into the cocktail stock solution, wherein the weight ratio of the alcohol-resistant lactobacillus paracasei hyphae to the cocktail stock solution is 1-3: 50-100, wherein the weight ratio of the alcohol-resistant lactobacillus reuteri hyphae to the cocktail stock solution is 1-3: 50-100 parts;
step S7: mixing the cocktail stock solution with dry gold wine, white mint wine and soda water according to the weight ratio of 1-2: 2-3: 2-3: and uniformly mixing the components in the ratio of 1-2 in a wine mixing kettle to obtain the cocktail.
2. The method of claim 1, wherein in step S5, the lactobacillus paracasei and the lactobacillus reuteri are dissolved in sterile water to obtain a lactobacillus paracasei coating liquid and a lactobacillus reuteri coating liquid, the lactobacillus paracasei coating liquid and the lactobacillus reuteri coating liquid are uniformly coated on a nutrient agar plate by a coater, the nutrient agar plate is inverted in an incubator and cultured at 30 ℃ for 5 days, and 6 single colonies of lactobacillus paracasei with good growth and large diameter and 6 single colonies of lactobacillus reuteri with good growth and large diameter are obtained by screening respectively; respectively inoculating the single bacterial colony of the lactobacillus paracasei and the single bacterial colony of the lactobacillus reuteri in an NA liquid culture medium with the alcohol content of 10%, carrying out shake cultivation for 3 days at the temperature of 30 ℃, absorbing 100uL of culture solution, coating the culture solution on an NA flat plate, and carrying out inverted cultivation for 2 days at the temperature of 30 ℃.
3. The method for preparing a cocktail according to claim 1, wherein in step S1, 8 to 10 parts by weight of fructus Jujubae, 11 to 11.5 parts by weight of fructus Lycii, 9 to 9.5 parts by weight of fructus Siraitiae Grosvenorii, 3 to 3.5 parts by weight of radix Puerariae, and 9 to 9.5 parts by weight of radix Ginseng are weighed, mixed and pulverized into a coarse powder for use.
4. The method of preparing a cocktail according to claim 1, wherein in step S3, 5-5.5 parts by weight of cornu Cervi Pantotrichum are weighed.
5. The method for preparing the cocktail according to claim 1, wherein the alcohol content of the Maotai-flavor liquor is between 53% Vol and 57% Vol.
6. The immune enhancing cocktail of claim 1 wherein said dry gin is 40% Vol british bifudagin.
7. The method of preparing an enhanced immunity cocktail of claim 1, wherein said white mint wine is french GET31 white mint wine at 24% Vol.
8. A cocktail for enhancing immunity prepared by the method of any one of claims 1-7.
9. The immunity enhancing cocktail of claim 8, wherein said Maotai-style white spirit has an alcohol content of 53% Vol to 57% Vol.
10. The immune enhancing cocktail of claim 8 wherein said dry gin is 40% Vol british bifudagin.
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| CN105410583A (en) * | 2015-11-27 | 2016-03-23 | 吉林厚存生物科技股份有限公司 | Ginseng probiotics food capable of strengthening immunity of human bodies |
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| WO2017119353A1 (en) * | 2016-01-08 | 2017-07-13 | アサヒビール株式会社 | Food or beverage, method for producing food or beverage, and method for improving taste |
| CN106995772A (en) * | 2017-05-18 | 2017-08-01 | 江苏洋河酒厂股份有限公司 | A kind of health liquor of strengthen immunity |
| CN108641870A (en) * | 2018-05-30 | 2018-10-12 | 金花企业(集团)股份有限公司西安金花制药厂 | A kind of health liquor and preparation method thereof with strengthen immunity and anti-fatigue effect |
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| CN105886278A (en) * | 2015-01-26 | 2016-08-24 | 济南金植医药技术有限公司 | Health care cocktail composition and preparation method thereof |
| CN105410583A (en) * | 2015-11-27 | 2016-03-23 | 吉林厚存生物科技股份有限公司 | Ginseng probiotics food capable of strengthening immunity of human bodies |
| WO2017119353A1 (en) * | 2016-01-08 | 2017-07-13 | アサヒビール株式会社 | Food or beverage, method for producing food or beverage, and method for improving taste |
| CN106995772A (en) * | 2017-05-18 | 2017-08-01 | 江苏洋河酒厂股份有限公司 | A kind of health liquor of strengthen immunity |
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