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CN-122012209-A - Sucrose-free health wine

CN122012209ACN 122012209 ACN122012209 ACN 122012209ACN-122012209-A

Abstract

The invention relates to sucrose-free health wine, which takes medicinal and edible substances such as cistanche salsa, eucommia ulmoides leaves, prepared rehmannia roots, poria cocos and the like as cores, adopts isomaltooligosaccharide and fructus momordicae concentrated juice to replace sucrose, supplements prebiotics, avoids blood sugar fluctuation caused by sucrose while keeping the nourishing efficacy of traditional health wine, adapts to diabetes and sugar-control crowds, plays a prebiotic function, adjusts intestinal microecology by cooperative herbal ingredients, and has oxidation resistance of fructus momordicae sweet glycoside and cooperative synergism of herbal active ingredients.

Inventors

  • ZHOU SHUANG
  • SHEN WEIHUA

Assignees

  • 上海冠生园华佗酿酒有限公司

Dates

Publication Date
20260512
Application Date
20260127

Claims (5)

  1. 1. The sucrose-free health wine is characterized by comprising, by weight, 8-12 parts of poria cocos, 5-15 parts of lily, 3-8 parts of cinnamon, 8-15 parts of cistanche salsa, 10-20 parts of prepared rehmannia root, 5-10 parts of mulberry, 1-5 parts of pepper, 3-10 parts of dried ginger, 1-5 parts of ginseng, 1-5 parts of peppermint, 3-9 parts of gorgon fruit, 3-9 parts of coix seed, 8-12 parts of eucommia ulmoides leaves, 0.5-2 parts of liquorice, 20-40 parts of isomaltooligosaccharide, 1-5 parts of fructus momordicae concentrated juice, 3000-4000 parts of white spirit base wine and 1000-1500 parts of water.
  2. 2. The sucrose-free health wine according to claim 1, wherein the white spirit base wine is 50-65 degrees pure grain white spirit.
  3. 3. The sucrose-free health wine according to claim 2, wherein the pure grain white spirit is a strong aromatic white spirit.
  4. 4. A method for preparing sucrose-free health wine according to claim 1, comprising the steps of: (1) The preparation method comprises the steps of performing multistage crushing treatment on poria cocos, lily, cinnamon, cistanche salsa, prepared rehmannia root, mulberry, pepper, dried ginger, ginseng, peppermint, gorgon euryale seed, coix seed, eucommia ulmoides leaf and liquorice, performing coarse crushing to enable the granularity of raw materials to reach 1-5mm, and then performing fine crushing to enable the final granularity to reach 0.1-0.5mm; (2) Soaking the raw material obtained in the step (1) in 800-1500 parts of white spirit base wine for 5-7 days to obtain primary leaching liquor; (3) Soaking the residue obtained in the step (2) in 600-1000 parts of white spirit base wine for 2-5 days, leaching at a high temperature, and mixing with the primary leaching solution obtained in the step (2); (4) Adding 1000-1800 parts of white spirit base wine into the leaching solution obtained in the step (3) for standing, clarifying supernatant, and removing bottom sediment; (5) Mixing isomaltooligosaccharide and fructus Siraitiae Grosvenorii concentrated juice with water, stirring at 40-50deg.C to obtain mixed syrup, adding the supernatant obtained in step (4) into the mixed syrup, stirring, adding the rest Chinese liquor base liquor and water, stirring, standing for aging for more than 5 days, freezing for 10-20 days, filtering, and packaging to obtain sucrose-free health wine.
  5. 5. The process according to claim 4, wherein the leaching temperature in the step (2) is 40-45 ℃.

Description

Sucrose-free health wine Technical Field The invention belongs to the technical field of health care wine, and particularly relates to sucrose-free health care wine. Background Along with the improvement of living standard, people have higher and higher demands on health, and more ways for pursuing health are also provided. Health care wine is taken as a brand new noun and gradually enters the life of people. The wine is called as 'hundred medicines' and is a health care wine which integrates traditional Chinese medicines and wine into a whole, is convenient to prepare, stable in medicine property, safe and effective, and can fully exert the efficacy by virtue of the alcohol power and the wine auxiliary medicine potential because the alcohol is a good semi-polar organic solvent and various active ingredients of the traditional Chinese medicines are easy to dissolve in the alcohol. The combination of wine and medicines is a great progress in drinking and health maintenance. However, the traditional health wine is seasoned by sucrose or honey, so that the product has the following defects that 1, the sucrose content is too high and is not suitable for specific people such as diabetes mellitus, 2, the high calorie conflicts with the modern low-sugar low-calorie diet trend, 3, the sucrose covers the original taste of herbal active ingredients, 4, the existing sugar-free wine is mostly provided with artificial sweeteners (such as aspartame), and the safety is controversial and the flavor is not consistent. Therefore, a brand new sucrose-free health wine needs to be developed. Disclosure of Invention The invention aims to solve the technical problem of providing the sucrose-free health wine, which adopts isomaltooligosaccharide and fructus momordicae juice concentrate to replace sucrose and supplement prebiotics, avoids blood sugar fluctuation caused by sucrose while maintaining the nourishing efficacy of the traditional health wine, and is suitable for people with diabetes and sugar control. The invention provides sucrose-free health wine which is prepared from the following raw materials, by weight, 8-12 parts of poria cocos, 5-15 parts of lily, 3-8 parts of cinnamon, 8-15 parts of cistanche salsa, 10-20 parts of prepared rehmannia root, 5-10 parts of mulberry, 1-5 parts of pepper, 3-10 parts of dried ginger, 1-5 parts of ginseng, 1-5 parts of peppermint, 3-9 parts of semen euryales, 3-9 parts of coix seed, 8-12 parts of eucommia ulmoides leaves, 0.5-2 parts of liquorice, 20-40 parts of isomaltooligosaccharide, 1-5 parts of fructus momordicae concentrated juice, 3000-4000 parts of white spirit base wine and 1000-1500 parts of water. Preferably, the white spirit base wine is 50-65 degrees pure grain white spirit. Preferably, the pure grain white spirit is a strong aromatic white spirit. The invention also provides a preparation method of the sucrose-free health wine, which comprises the following steps: (1) The preparation method comprises the steps of performing multistage crushing treatment on poria cocos, lily, cinnamon, cistanche salsa, prepared rehmannia root, mulberry, pepper, dried ginger, ginseng, peppermint, gorgon euryale seed, coix seed, eucommia ulmoides leaf and liquorice, performing coarse crushing to enable the granularity of raw materials to reach 1-5mm, and then performing fine crushing to enable the final granularity to reach 0.1-0.5mm; (2) Soaking the raw material obtained in the step (1) in 800-1500 parts of white spirit base wine for 5-7 days to obtain primary leaching liquor; (3) Soaking the residue obtained in the step (2) in 600-1000 parts of white spirit base wine for 2-5 days, leaching at a high temperature, and mixing with the primary leaching solution obtained in the step (2); (4) Adding 1000-1800 parts of white spirit base wine into the leaching solution obtained in the step (3) for standing, clarifying supernatant, and removing bottom sediment; (5) Mixing isomaltooligosaccharide and fructus Siraitiae Grosvenorii concentrated juice with water, stirring at 40-50deg.C to obtain mixed syrup, adding the supernatant obtained in step (4) into the mixed syrup, stirring, adding the rest Chinese liquor base liquor and water, stirring, standing for aging for more than 5 days, freezing for 10-20 days, filtering, and packaging to obtain sucrose-free health wine. Preferably, the leaching temperature in step (2) is 40-45 ℃. The invention adopts the isomaltooligosaccharide to provide a certain comfort sweet taste, adjusts the taste, simultaneously serves as a prebiotic to promote the proliferation of bifidobacteria, provides natural sweet taste (the content of mogroside V is more than or equal to 30 percent) for the momordica grosvenori concentrated juice, supplements antioxidant components, and combines the natural sweet taste and the natural sweet taste according to a specific proportion to realize the perfect balance of sweet taste and herbal flavor. In the invention, ginseng and cistanche salsa