CN112481067A - Health-preserving wine with health-care function and application thereof - Google Patents
Health-preserving wine with health-care function and application thereof Download PDFInfo
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- CN112481067A CN112481067A CN202011493003.5A CN202011493003A CN112481067A CN 112481067 A CN112481067 A CN 112481067A CN 202011493003 A CN202011493003 A CN 202011493003A CN 112481067 A CN112481067 A CN 112481067A
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- 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
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
- C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
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Abstract
The invention discloses health wine with a health-care function, and belongs to the field of drinking wine. The health-preserving wine is an alcoholic beverage containing soybean isoflavone, and the weight percentage content of the soybean isoflavone in the health-preserving wine is 0.01-2.0%. The health wine with the health function has the effects of improving the oxidation resistance and reducing the oxidative damage of the liver, has the effect of relieving hangover, is particularly suitable for the elderly population, and has entered the age-related era along with the annual increase of the elderly population above 60 years old in China, so that the health wine with the health function has wide market prospect.
Description
Technical Field
The invention belongs to the field of drinking wine, and particularly relates to health-preserving wine with a health-care function and application thereof.
Background
The wine (alcoholic beverage) is a beverage containing alcohol (ethyl alcohol), and the alcohol content is more than 0.5-60% (V/V) (including a beverage with the alcohol content of more than 1 degree after being dissolved in water). The wine is sweet and pungent in flavor and is hot. Has effects in promoting blood circulation, activating medical function, and dispelling cold. The small amount of drinking can promote the gastrointestinal secretion of human body, help digestion and absorption, and enhance the digestion and absorption functions of stomach; the medium amount can expand blood vessels, enhance blood circulation and promote tissue metabolism. Research shows that proper drinking per day can increase high density lipoprotein in blood and reduce low density lipoprotein.
The alcohol fermentation is anaerobic glycolysis carried out biologically, the concentration of alcohol in the fermented wine is generally 5-13%, the concentration of alcohol (ethanol) is over 15%, and yeast can be completely killed. During the alcoholic fermentation process, various substances harmful to health such as methanol or ester compounds are generated, for example, lipid or protein is contained in the preparation materials, and the amount of byproducts harmful to health such as ester compounds or fusel oil is generated during the fermentation process, so that the quality of the wine is reduced, and after the wine is drunk, hangover is accelerated, and symptoms such as vomit and headache are generated.
Disclosure of Invention
In order to solve the technical problems, the inventor prepares a light beverage added with functional natural active ingredients by taking wine as a guiding drug, adding natural active functional factors such as soybean isoflavone and the like, using medicines to improve the spirit and the efficacy of the wine for assisting the medicines aiming at middle-aged and old consumer groups. Researches prove that the alcoholic beverage has the effects of improving the oxidation resistance, reducing the oxidative damage of the liver and relieving hangover, so that distilled liquor with health care function, namely health preserving liquor, is developed, and the invention is further completed.
The invention provides health-care wine with a health-care function, which is distilled wine containing soybean isoflavone.
Furthermore, the weight percentage content of the soybean isoflavone in the health-preserving wine is 0.01-2.0%.
In the invention, the distilled liquor is edible distilled liquor.
Further, the alcohol concentration of the health-preserving wine is 5-38% (v/v).
In some embodiments of the present invention, the alcohol concentration of the health wine is 10-38% (v/v).
In other embodiments of the present invention, the alcohol concentration of the health preserving wine is 20-30% (v/v). In some preferred embodiments of the present invention, the alcohol concentration of the health preserving wine is 25% (v/v).
Furthermore, the health-preserving wine also contains saponin substances, phytosterol and/or natural vitamins.
The second aspect of the invention provides a preparation method of health-preserving wine, which comprises the following steps:
s1, obtaining edible distilled liquor with the purity of 95%, and diluting to a certain concentration;
s2, adding soybean isoflavone with the weight percentage of 0.01-2.0% into the diluted distilled liquor.
Further, in the step S1, the edible distilled liquor with the purity of 95% may be arbitrarily purchased from the market.
Further, in the step S1, the diluting to a certain concentration means diluting to an alcohol concentration of 5 to 38% (v/v).
Further, in the step S1, the diluting to a certain concentration means diluting to an alcohol concentration of 10-38% (v/v).
Further, in the step S1, the diluting to a certain concentration means diluting to an alcohol concentration of 20-30% (v/v).
In some embodiments of the present invention, in the step S1, the dilution to a certain concentration is to dilute to an alcohol concentration of 25% (v/v).
The third aspect of the invention provides the application of the soybean isoflavone in preparing the health-preserving wine for improving the anti-oxidation function of the liver.
Further, the improvement of the antioxidant function of the liver can reduce oxidative damage of the liver.
Furthermore, the weight percentage content of the soybean isoflavone in the health-preserving wine is 0.01-2.0%.
Further, the health-preserving wine can also relieve hangover due to drinking.
In the invention, the hangover refers to symptoms such as headache and stomach discomfort in the next morning caused by excessive drinking. This is because after drinking a large amount of alcohol, the liver cells cannot treat all the harmful substance acetaldehyde, resulting in acute toxicity symptoms. In hangover, the liver accumulates fat, the stomach and intestine is prone to alcoholic acute gastritis, heart beat acceleration caused by autonomic nerve balance disorder, and water and electrolyte balance disorder in blood affect the whole body.
The invention has the advantages of
Compared with the prior art, the invention has the following beneficial effects:
the soybean isoflavone which is a natural active functional factor additive in the health preserving sprinkler has an antioxidation effect of eliminating free radicals (fre radical). Has direct or indirect effect on various diseases such as cancer, aging, cardiovascular diseases, etc., and antioxidant substances can inhibit oxidative damage in these cells, and prevent diseases.
Aiming at middle-aged and elderly consumer groups, the invention develops a health-care functional distilled liquor (called health-preserving liquor) which can improve the effects of resisting oxidation, reducing liver oxidative damage and relieving hangover by taking liquor as a guiding drug, adding natural active functional factors such as soybean isoflavone and the like, using drugs to benefit the vigor of the liquor and assisting the efficacy of the liquor.
The future trend of the wine industry is to convert common wine into health wine, and the concept of health care functional health preserving distilled wine is developed, so that natural pursuit is achieved, and the consumption demand of advocating health is to be reasonably returned.
The health-care functional health-care distilled liquor is a main stream of health-care liquor, promotes the healthy development of the health-care liquor industry, and makes the health-care liquor industry full of opportunities and challenges. Along with the youthful movement of the main consumers in the health care wine industry, together with 3-6 months in 2020 of China, the national institute publishes thirteen-five national aged cause development and endowment system construction planning, and the planning proposes that by 2020, the population of aged people over 60 years in China will be increased to about 2.55 hundred million people, the proportion of the total population is increased to about 17.8%, and as China enters the aged age era, the born health care functional health care distilled liquor is huge in the China consumption market and has wide market prospect.
Detailed Description
In order to make the technical problems, technical solutions and advantageous effects solved by the present invention more clearly apparent, the present invention is further described in detail below with reference to the embodiments.
Examples
The following examples are used herein to demonstrate preferred embodiments of the invention. It will be appreciated by those of skill in the art that the techniques disclosed in the examples which follow represent techniques discovered by the inventor to function in the invention, and thus can be considered to constitute preferred modes for its practice. Those of skill in the art should, in light of the present disclosure, appreciate that many changes can be made in the specific embodiments which are disclosed and still obtain a like or similar result without departing from the spirit or scope of the invention.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs and the disclosures and references cited herein and the materials to which they refer are incorporated by reference.
Those skilled in the art will recognize, or be able to ascertain using no more than routine experimentation, many equivalents to the specific embodiments of the invention described herein. Such equivalents are intended to be encompassed by the following claims.
The experimental procedures in the following examples are conventional unless otherwise specified. The instruments used in the following examples are, unless otherwise specified, laboratory-standard instruments; the test materials used in the following examples were purchased (purchased) from a conventional biochemical reagent store (company), unless otherwise specified.
EXAMPLE 1 preparation of Soy isoflavone distilled liquor
Extracting by an ultrasonic method or an organic solvent extraction method to obtain the soybean isoflavone (the content is 0.1-1.8 mg/g).
Distilled liquor is purchased from distillery and is 95% edible alcohol. Diluting with distilled water to alcohol content of 25% (v/v) to obtain distilled liquor.
Weighing soybean isoflavone powder, and dissolving in 500mL 25% alcohol distilled liquor respectively to obtain functional alcoholic beverages containing soybean isoflavone 0.2% and 0.4%.
Preparing health wine, adding health preserving soybean isoflavone (containing) 0.4% into the wine, and preparing into health wine. The health wine contains soybean isoflavone and saponin (sapogenins), phytosterol (phytosterrols) and natural vitamins 0.4%.
The natural active ingredient is preferably added in a ratio ranging from about 0.01 to 10g to 100 mL.
Example 2 Effect of Soy isoflavone distilled liquor on the alcohol concentration in blood of rats
This example was conducted to examine the effect of the functional alcoholic beverages and health-preserving liquors prepared in example 1 on the dynamic change of alcohol content in blood of rats.
The experimental groups were divided into a blank control group (oral distilled water), a 25% alcohol control group (25% alcohol), a 0.2% dose group (0.2% soy isoflavone + 25% alcohol group, i.e., functional alcoholic beverage containing 0.2% soy isoflavone), a 0.4% dose group (0.4% soy isoflavone + 25% alcohol, i.e., functional alcoholic beverage containing 0.4% soy isoflavone), and a 0.4% health wine (containing 0.4% soy isoflavone), and the number of animals in each experimental group was 5 (white rats (Sprague-Dawlets rats; male, body weight 230-.
After fasting for 12 hours before the experiment, 2mL of distilled water was orally administered to a blank control group, 2mL of 25% alcohol was orally administered to a 25% alcohol control group, 2mL of a prepared oral solution (0.2% soy isoflavone + 25% alcohol group) was orally administered to a 0.2% dose group, 2mL of a prepared oral solution (0.4% soy isoflavone + 25% alcohol group) was orally administered to a 0.4% dose group, and 2mL of a prepared oral solution (containing 0.4% soy isoflavone) was orally administered to a 0.4% dose group, 2mL of the oral solution was orally administered at intervals of 3 times per 4 hours, after 4 hours, blood was collected from white rat eyeballs by a plucking method, serum was separated, and alcohol concentration was measured. The alcohol content was determined using an alcohol Assay Kit (Ethanol Assay Kit, SigmaAldrich Chem, co).
TABLE 1 Effect on the blood alcohol concentration in rats
Number of individuals: 5, mean ± standard deviation of value
The test is repeated for three times, and the average value of the alcohol content in the blood of the white rat is taken. As a result, the alcohol concentration in the blood of the alcohol control group reached 720.2(1mg/100mL) as shown in Table 1. The concentration of alcohol in blood was reduced to 80% in the 0.2% dose group, 65% in the 0.4% dose group versus the 25% alcohol control group, and 48% in the 0.4% health wine group versus the 25% alcohol control group, as compared with the 25% alcohol control group.
The above results indicate that the alcohol concentration in blood was significantly lower in the 0.2% dose group, the 0.4% dose group and the 0.4% health preserving wine compared to the alcohol control group. That is, both the distilled liquor and the health preserving liquor containing the soybean isoflavone have the function of obviously reducing the alcohol concentration in the blood of the white rat after the liquor is orally taken.
EXAMPLE 3 Damage of Soybean isoflavone distilled liquor to Oxidation of rat liver tissue cells
To verify the comparative effect of the soybean isoflavone distilled liquor of example 1 on the repair of oxidative damage to liver tissue, after various groups of rats orally administered with different dosages under the same conditions were sacrificed, the liver was rapidly harvested, 10 times (W/V) of 0.1M phosphate buffer (ph7.4) was added, homogenized by a high-speed homogenizer, and the MDA content was measured by a thiobarbituric acid reactant (TBARS) test kit (using OxiSelect)TMTBARS Assay Kit, korea). The results after three replicates are shown in table 2:
TABLE 2 TBA reaction Mass in rat liver tissue
Number of individuals: 5, mean ± standard deviation of value
The results showed that the TBA reaction yield of the 25% alcohol control group was increased by about 146% compared to the blank control group. Compared with a 25% alcohol control group, the TBA reaction yield of the 0.2% dose group is reduced to 72%, the TBA reaction yield of the 0.4% dose group is reduced to 51% compared with the 25% alcohol control group, and the TBA reaction yield of the 0.4% health preserving wine group is reduced to 43% compared with the 25% alcohol control group.
The 25% alcohol control group increased the amount of TBARS-containing reactive material compared to the blank control group, demonstrating oxidative damage to the liver following oral alcohol. The 0.2% dosage group, the 0.4% dosage group and the 0.4% health preserving wine reduce the amount of reactive substances contained in TBARS in the liver compared with the 25% alcohol control group, and the 0.2% dosage group, the 0.4% dosage group and the 0.4% health preserving wine are proved to have the effect of inhibiting oxidative damage in the liver.
The results show that the functional health preserving wine beverage has an antioxidant effect on liver tissues.
Example 4 hangover alleviating effect of health preserving wine containing soybean isoflavone
And (3) preparing health wine, and adding 0.4% of soybean isoflavone into 35% of wine to prepare the health wine. The hangover can be known by 50 drinkers.
The result shows that no hangover phenomenon occurs in 50 drinkers, and the health-preserving wine can effectively relieve the hangover.
All documents referred to herein are incorporated by reference into this application as if each were individually incorporated by reference. Furthermore, it should be understood that various changes and modifications of the present invention can be made by those skilled in the art after reading the above teachings of the present invention, and these equivalents also fall within the scope of the present invention as defined by the appended claims.
Claims (10)
1. A health-preserving wine with a health-care function is characterized in that the health-preserving wine is a distilled wine containing soybean isoflavone.
2. The health preserving wine as claimed in claim 1, wherein the soybean isoflavone is contained in the health preserving wine in a weight percentage of 0.01-2.0%.
3. Health preserving wine as claimed in claim 1 or 2, characterized in that the liquor is an edible liquor.
4. A health preserving wine as claimed in claim 1 or 2 wherein the alcohol concentration of the health preserving wine is 5-38% (v/v).
5. The health preserving wine as claimed in claim 1 or 2, wherein the health preserving wine further comprises saponin substances, phytosterols and/or natural vitamins.
6. The method for preparing the health preserving wine as claimed in claim 1, characterized by comprising the steps of:
s1, obtaining edible distilled liquor with the purity of 95%, and diluting to a certain concentration;
s2, adding soybean isoflavone with the weight percentage of 0.01-2.0% into the diluted distilled liquor.
7. The method according to claim 6, wherein the certain concentration is 5 to 38% (v/v).
8. Application of soybean isoflavone in preparing health wine for improving liver antioxidant function is provided.
9. The use of claim 8, wherein the improvement in hepatic oxidative function reduces hepatic oxidative damage.
10. The use of claim 8 or 9, wherein the soy isoflavones are present in the health wine in an amount of 0.01 to 2.0% by weight.
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| CN202011493003.5A CN112481067A (en) | 2020-12-17 | 2020-12-17 | Health-preserving wine with health-care function and application thereof |
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| CN1629281A (en) * | 2004-09-01 | 2005-06-22 | 山西林丰实业有限公司 | An ecological white spirit |
| CN1680520A (en) * | 2005-01-26 | 2005-10-12 | 中国食品发酵工业研究院 | Healthy beer and production thereof |
| CN101152206A (en) * | 2007-10-16 | 2008-04-02 | 郝祥庆 | Mixed liquor having beauty treatment function and method for producing the same |
| CN102408974A (en) * | 2011-11-01 | 2012-04-11 | 聊城大学 | Preparation method for black rice wine containing soy isoflavones |
| CN107950707A (en) * | 2016-10-17 | 2018-04-24 | 福建奥正投资发展有限公司 | From allotment beverage composition for treating dental erosion, and its preparation method and application |
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2020
- 2020-12-17 CN CN202011493003.5A patent/CN112481067A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1629281A (en) * | 2004-09-01 | 2005-06-22 | 山西林丰实业有限公司 | An ecological white spirit |
| CN1680520A (en) * | 2005-01-26 | 2005-10-12 | 中国食品发酵工业研究院 | Healthy beer and production thereof |
| CN101152206A (en) * | 2007-10-16 | 2008-04-02 | 郝祥庆 | Mixed liquor having beauty treatment function and method for producing the same |
| CN102408974A (en) * | 2011-11-01 | 2012-04-11 | 聊城大学 | Preparation method for black rice wine containing soy isoflavones |
| CN107950707A (en) * | 2016-10-17 | 2018-04-24 | 福建奥正投资发展有限公司 | From allotment beverage composition for treating dental erosion, and its preparation method and application |
Non-Patent Citations (2)
| Title |
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| 汪陈平等: "大豆异黄酮与原花青素在保健酒中的稳定性研究", 《食品研究与开发》 * |
| 谷艳芳等: "大豆异黄酮对急性酒精中毒小白鼠的保护及抗氧化作用", 《河南大学学报(自然科学版)》 * |
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