Research And Development Of Ginseng-Wolfberry Wine

In recent years,with the increase of social pressure,the problem of fatigue has become increasingly prominent.The fatigue that cannot be alleviated after rest will cause certain damage to the endocrine system,nervous system,muscle tissue,etc.The specific manifestations are:mental breakdown,inattention,muscle weakness,and decreased immunity.Seriously,it can cause premature senility or even produce the phenomenon of"overworked death".The theory of traditional Chinese medicine believed that fatigue was mainly due to the weakness of the body's upright weakness,and most of them are treated by tonify deficiency medicine.They are mainly prepared by single-traditional Chinese medicine or a traditional Chinese medicine compound,which have precise curative effect,mild medicinal properties,and few side effects.Based on the traditional Chinese medicine theory and related literatures,six kinds of Chinese medicinal materials,ginseng,ganoderma lucidum,eucommia ulmoides,wolfberry,solomon's seal and dried tangerine peel were finally selected and formulated into health wine with anti-fatigue.Selected crude polysaccharides and total saponins as index components of Ginseng-Wolfberry wine and studied the following processes.1.In this formulation,according to the conventional preparation method of health wine,cold extraction method was used to extract medicinal materials,and optimal extraction process was optimized using orthogonal design.Taking the alcohol content?A?,the first extraction time?B?,the second extraction time?C?,and the material-liquid ratio of the twice extractions?D?as the factors to examine,an orthogonal experiment was designed.Determine the best extraction process:extract the medicinal materials with 40%vol wine,extract for the first time at the ratio of 1:4for 20 days and the second time at the ratio of 1:1.5 for 7 days.2.The flavoring process and clarification method of Ginseng-Wolfberry wine were investigated,Right amount of crystal suga and citric acid were added to mix and season.Performing sensory assessment on the appearance,flavor,taste in the wine sample respectively.Determined the best seasoning process:reduce the wine sample to 36±1%vol,add 8%crystal suga,0.1%citric acid.The clarification method as follows:place the above wine sample in a refrigerator at 3 to 5?for 24 hours,and filter it through a multilayer pressure plate-and-frame filter to obtain Ginseng-Wolfberry wine.3.The quality standards of Ginseng-Wolfberry wine were studied.In terms of sensory indicators,Ginseng-Wolfberry wine is brown,clear and translucent,smooth and coordinated,with a slightly bitter and a clean and refreshing aftertaste.In terms of physical and chemical indicators,the average alcohol content of the three batches of wine was 36.2%vol,the average total solid content was 2.62g/100mL.Qualitative and quantitative analysis of Ginseng-Wolfberry wine by thin-layer chromatography,high-performance liquid chromatography and ultraviolet spectrophotometry.The content of ginsenoside Rg₁,Re and Rb₁ were determined by HPLC.The content of the three saponins per 100mL of Ginseng-Wolfberry wine should not be less than 8mg.Use ultraviolet spectrophotometry to determine the content of crude polysaccharides.The content of crude polysaccharides in 100mL shall not be less than 350mg and all health indicators meet the requirements.This test method is efficient and scientific.It can be used as a quality standard for Ginseng-Wolfberry wine.4.The stability of Ginseng-Wolfberry wine was studied by accelerated test.The sensory index,physical and chemical index,efficacy components and health indicators were used to evaluate the stability of Ginseng-Wolfberry wine within 6months.This product was a clear and translucent brown liquid within 6 months,no odor,mellow aroma and soft mouthfeel.There were no significant changes in physical and chemical indicators,efficacy components,and health indicators,indicating that Ginseng-Wolfberry wine has good stability as a newly developed product.This article integrates the theoretical knowledge of the subject to develop a health wine with anti-fatigue.The established preparation technology and quality standards are scientific and reasonable,convenient operation,and have good stability,which can provide a basis for the later declaration of Ginseng-Wolfberry wine.