CN-121987665-A - Low-dryness low-fishy smell deer blood pretreatment method and preparation process of health care wine thereof

CN121987665ACN 121987665 ACN121987665 ACN 121987665ACN-121987665-A

Abstract

The invention discloses a low-dryness low-fishy smell deer blood pretreatment method and a health care wine preparation process, wherein the pretreatment is finished by preparing composite traditional Chinese medicine extract juice from dwarf lilyturf tuber, dried rehmannia root, radix asparagi and amur corktree bark, uniformly mixing the extract juice with fresh deer blood, and preparing freeze-dried powder by freeze drying; the deer blood health wine based on the pretreatment method is prepared by preparing ginger wine juice, mixing the ginger wine juice with deer blood freeze-dried powder, performing diacolation extraction, preparing the diacolation juice with white wine base wine and honey for ageing, and filtering and freeze-refining to obtain a finished product. The deer blood wine solves the problems that the traditional deer blood and the health care wine thereof are easy to cause excessive internal heat and have heavy fishy smell, has higher market competitiveness than the traditional deer blood wine, can meet the health care requirements of consumers with different physiques, and has good market popularization prospect.

Inventors

YANG WEN
HUANG JINGMEI
WANG QIONG
ZHOU HUI
ZHAO RUN
LV YIGANG
WANG ZHE
YANG QIANG

Assignees

劲牌有限公司

Dates

Publication Date: 20260508
Application Date: 20260409

Claims (9)

1. The deer blood pretreatment method with low dryness and low fishy smell is characterized by comprising the following steps of: (1) The preparation of the composite Chinese medicine extract juice comprises the following steps: Weighing radix Ophiopogonis, radix rehmanniae, radix asparagi and cortex Phellodendri according to a mass ratio of 0.8-1.2:0.8-1.2:0.8-1.2:0.8-1.2, wherein the four traditional Chinese medicines in the ratio range cooperatively play a role in nourishing yin and reducing dryness, and can effectively reduce dryness of fresh deer blood; (2) Synergistic pretreatment of the compound traditional Chinese medicine: mixing and stirring the composite yin-nourishing traditional Chinese medicine extract obtained in the step (1) and fresh deer blood according to the mass ratio of 1:5-1:10 (mL: g) uniformly to ensure that the composite yin-nourishing traditional Chinese medicine extract and the fresh deer blood are fully fused to obtain a pretreated deer blood mixture; (3) The preparation method comprises the steps of (1) loading a pretreated deer blood mixture obtained in the step (2) into a sealed container, placing the container into a freeze dryer, pre-freezing the container, cooling the container to-40 ℃ to-50 ℃ in a gradient manner, keeping freezing for 4-6 hours to enable the pretreated deer blood mixture to be completely frozen into a solid state, performing sublimation drying, vacuumizing to 10-30Pa, controlling the temperature of a shelf to be gradually increased from-30 ℃ to 0 ℃ for 12-18 hours, enabling ice crystals to sublimate into water vapor directly, performing analytical drying, heating to 20-30 ℃ for 4-6 hours, removing residual trace adsorbed water, and obtaining loose porous low-dryness low-fishy deer blood freeze-dried powder.
2. The method according to claim 1, wherein in the step (1), the purified water of 1 to 3 times by weight is added after the mixing of the Chinese medicines, the mixture is boiled and extracted at 100 ℃ for 30 to 40 minutes, the first filtrate is collected by filtration, the purified water of 1 to 2 times by weight is added to the dregs, the mixture is boiled and extracted again for 20 to 30 minutes, and the two filtrates are combined by filtration.
3. The method according to claim 1, wherein in the step (2), the mixed stirring of the compound yin-nourishing traditional Chinese medicine extract and the fresh deer blood adopts a sterile stirrer, and the stirring speed is 150-200r/min, so that the compound yin-nourishing traditional Chinese medicine extract and the fresh deer blood are fully fused, and no layering phenomenon exists.
4. The method according to claim 1, wherein the gradient cooling in the step (3) comprises the steps of cooling to-5 ℃ for 2 hours, then gradually cooling to-40 ℃ to-50 ℃ and maintaining the freezing for 4-6 hours.
5. A deer blood lyophilized powder having low dryness and low fishy smell prepared by the method of any one of claims 1 to 4.
6. A preparation process of a health wine containing deer blood with low dryness and low fishy smell is characterized by comprising the following steps: (1) The preparation method of rhizoma Zingiberis recens extractive juice comprises pulverizing rhizoma Zingiberis recens, sieving with 100 mesh sieve to obtain rhizoma Zingiberis recens powder, adding rhizoma Zingiberis recens powder into xiaoqu fen-flavor Chinese liquor base liquor at a mass volume ratio of 1:5-10 (g: mL), soaking at room temperature for 15-18 days, and filtering to remove residues to obtain rhizoma Zingiberis recens liquor juice; (2) Percolating, extracting and purifying, namely uniformly mixing the ginger wine juice obtained in the step (1) with the deer blood freeze-dried powder according to the volume-mass ratio of 1:5-1:10 (mL: g), filling the mixture into a percolating column, taking Xiaoqu fen-flavor liquor base wine as a percolating solvent, controlling the percolating flow rate to be 2-3mL/min, and collecting percolate until the volume of the percolating solvent is 3-5 times of the volume of the original deer blood mixture corresponding to the mass of the deer blood freeze-dried powder, thus obtaining deer blood percolate; (3) Preparing and ageing, namely uniformly mixing the deer blood percolate obtained in the step (2) with the Xiaoqu fen-flavor liquor base liquor according to the volume ratio of 1:2-5, adding honey accounting for 1% -3% of the total volume of the mixed solution, stirring until the honey is completely dissolved, and ageing for 10-20 days at normal temperature; (4) Freezing, namely filtering the aged wine liquid through a microporous filter membrane with the thickness of 0.45 mu m for the first time, then freezing the filtrate for 5-10 days at the temperature of-10 ℃ to-20 ℃, and filtering the filtrate through the microporous filter membrane with the thickness of 0.45 mu m under the freezing condition to obtain the deer blood health care wine with low dryness and low fishy smell.
7. The process according to claim 6, wherein the alcohol content of the medium-malt fen-flavor liquor base liquor in the steps (1) to (3) is 52-60%vol.
8. The process of claim 6, wherein the freezing process in step (4) employs gradient freezing, wherein the wine is cooled to-5 ℃ and kept for 2 hours, then cooled to-10 ℃ to-20 ℃ and maintained for 5-10 days.
9. A health wine comprising deer blood having low dryness and low fishy smell prepared by the process of any one of claims 6 to 8.

Description

Low-dryness low-fishy smell deer blood pretreatment method and preparation process of health care wine thereof Technical Field The invention relates to the crossing field of traditional Chinese medicine health care technology in the technical field of food processing, in particular to a low-dryness and low-fishy pretreatment process of deer blood raw materials, and especially relates to a preparation process of deer blood raw material health care wine based on traditional Chinese medicine theory guidance and capable of remarkably reducing dryness and fishy smell of products. Background Deer blood is a traditional nourishing good product, and has the effects of replenishing essence and blood, tonifying yang and qi, strengthening tendons and bones and the like. The deer blood health care wine is one of the core raw materials of the warm-nourishing health care product, is prepared by taking deer blood as a main matrix, becomes a health care beverage favored by consumers due to the drug-through property of the wine and the nourishing property of the deer blood, and is especially suitable for daily conditioning of people with deficiency of qi and blood and deficiency of yang and qi. However, the traditional deer blood wine has two remarkable problems in preparation and drinking, has two main technical bottlenecks in production and application all the time, severely restricts the market popularization and crowd coverage of products, firstly, deer blood is warm, the dryness of the products prepared by the traditional process is strong, the phenomena of dry mouth and tongue, even 'excessive internal heat' and the like are easily caused after drinking, the deer blood wine is not suitable for people with yin deficiency constitution or easy excessive internal heat to drink for a long time, and the application range is limited. Secondly, the deer blood itself has stronger fishy smell, and contains a large amount of volatile amine substances (such as trimethylamine and dimethylamine), fatty acid and hemoglobin decomposition products, so that strong fishy smell and fishy smell of the blood are formed. However, in the traditional deer blood health wine preparation process, two main core problems exist, namely, deer blood belongs to a warm raw material, after direct drinking or simple processing, the deer blood is easy to cause internal heat of a human body, discomfort such as dry mouth and tongue, sore throat and the like is caused, the deer blood health wine is especially unsuitable for people with yin deficiency physique and heat physique, the range of consumer groups is limited, and fresh deer blood contains more fishy substances (such as volatile aldehydes and amines) and is difficult to effectively remove by a traditional pretreatment method (such as simple refrigeration and alcohol soaking), so that the fishy smell of the prepared health wine is heavier, the taste is influenced, and the consumer acceptance is reduced. In the prior art, partial deer blood health wine attempts to relieve dryness or remove fishy smell by adding single traditional Chinese medicines (such as medlar and liquorice), but the single traditional Chinese medicines have limited effects, and can not realize synchronous and effective improvement of dryness and fishy smell, and in addition, the technology adopts high-temperature steaming to remove fishy smell, but the high temperature can damage active ingredients in deer blood, so that the health care value of the health wine is reduced. The fishy smell is removed by an enzymolysis mode, but the enzymolysis cost is higher, the enzymolysis condition is harsh, and the enzymolysis process is inconvenient to control. In addition, an objective and quantitative method for evaluating the dryness of deer blood products is lacking at present, and the dryness reducing effect of the products is difficult to be scientifically verified. Therefore, developing a pretreatment method capable of synchronously solving the problems of strong deer blood dryness and heavy fishy smell and retaining active ingredients and a corresponding health care wine preparation process becomes an urgent need in the current deer blood health care product processing field. Disclosure of Invention The invention aims to overcome the defects of the prior art, and provides a deer blood pretreatment method with low dryness and low fishy smell, which relieves deer blood dryness through the synergistic effect of compound traditional Chinese medicines, inhibits the generation of fishy smell substances by combining freeze drying treatment, and locks active ingredients. The invention further aims to provide a deer blood health care wine preparation process based on the pretreatment method, which further realizes the effects of low dryness, light fishy smell, good taste and complete retention of active ingredients of the health care wine through the steps of diacolation extraction, gradient freezing and the like, enlarges consumer groups and im