GB2589967A

GB2589967A - Chinese yellow rice wine containing ingredients of mulberry leaves (morus alba L.) and silkworm pupae (bombyx mori) and production method thereof

Info

Publication number: GB2589967A
Application number: GB2015214.6A
Authority: GB
Inventors: Geng Jingzhang; Li Dongqin; Yang Meng; Chen Zhiyuan
Original assignee: Shaanxi University of Technology
Current assignee: Shaanxi University of Technology
Priority date: 2019-10-29
Filing date: 2020-09-25
Publication date: 2021-06-16
Anticipated expiration: 2040-09-25
Also published as: GB2589967B; GB202015214D0; CN110862897A

Abstract

A Chinese yellow rice wine (Huangjiu) containing ingredients of mulberry leaves (Morus alba L) and silkworm pupae (Bombyx mori) comprising ≥0.15 mg/L of 1-deoxynojirimycin and ≥300mg/L of total polysaccharides. Methods of preparation Chinese yellow rice wine containing ingredients of mulberry leaves (Morus alba L) and silkworm pupae (Bombyx mori) are disclosed, the methods comprising separately preparing enzymatically hydrolysed solutions of mulberry leaves and silkworm pupae, optionally followed by purification of the solutions and addition to a Chinese yellow rice wine base; or addition of the enzymatically hydrolysed solutions to the base materials of the Chinese yellow rice wine prior to fermentation, conducting fermentation of the mixture and purification of the fermented liquid; wherein both options include ohmic heating to sterilize the rice wine. The Chinese yellow rice wine is disclosed to have various nutraceutical benefits.

Description

CHINESE YELLOW RICE WINE CONTAINING INGREDIENTS OF

MULBERRY LEAVES (MORUS ALBA L.) AND SILKWORM PUPAE (BOMBYX MORI) AND PRODUCTION METHOD THEREOF

TECHNICAL FIELD

The present invention belongs to the technical field of Chinese yellow rice wine brewing, and specifically relates to a Chinese yellow rice wine containing ingredients of mulberry leaves (Morus alba L.) and silkworm pupae (Bombyx mori), and a production method thereof.

BACKGROUND

Chinese yellow rice wine is a Chinese special product known as one of the world's three major ancient wines, the other two being beer and wine. It enjoys a reputation of "national wine". The Chinese yellow rice wine has features such as soft, smooth, full body, mellow taste, rich nutrition, low alcohol content and useful in a diet therapy and a medical treatment, and suits a new trend of consumer value of the current society. Compared with other alcoholic beverages, the Chinese yellow rice wine has characteristics of high nutrition, low alcohol content and low food consumption. In addition to drinking, the Chinese yellow rice wine can also be used for cooking and serving as a base wine for making medicinal wines or tonic wines, and serving as an auxiliary material for traditional Chinese medicine. Since the Chinese yellow rice wine is added with a yeast during production, many ingredients thereof have an antioxidant activity and an ability to scavenge free radicals to reduce and eliminate oxidative stress in the body. Moreover, proper wine drinking can protect cardiovascular system, promote blood circulation and increase appetite. Compendium of Matieria Aledicat discloses 69 kinds of medicinal wines that can treat diseases in detail. These 69 kinds of medicinal wines are all made from Chinese yellow rice wine to improve efficacy of the products. Therefore, researches on functionality of the Chinese yellow rice wine have gradually become a research direction which not only help understanding the functionality of the Chinese yellow rice wine to a certain extent, but also promote application of the Chinese yellow rice wine. However, the current Chinese yellow rice wine products have few varieties and no distinguishing feature, while researches on representative functional ingredients of the Chinese yellow rice wine are at a superficial level without orientation in functional evaluation, and the products lack core competitiveness. With improvement of living standards, there are increasing choices of wine products, and traditional Chinese yellow rice wine varieties are not sufficient to meet people's needs. A development trend of modern diet is gradually shifting to functional health. Therefore, how to produce a new type of Chinese yellow rice wine with richer nutrients and health benefits based on traditional Chinese yellow rice wine production processes and varieties and modern biotechnology, is crucial to development of the Chinese yellow rice wine industry.

Mulberry leaves (Moms alba L.) are a food and medicine approved by the national health department of China which is bitter and sweet in taste and cold in nature, and which enters a lung meridian and can quench thirst in form of decoction as an alternative drink of tea. It has functions such as enriching blood, dispelling and expelling wind, clearing liver, improving eyesight and ears, lowering blood pressure and blood lipids, and promoting diuresis. The mulberry leaves (Morus alba L.) also contain functional ingredients such as 1-deoxynojirimycin (DNJ) and total polysaccharides of mulberry leaves (Moms alba L.) (TPM) which include a variety of inhibitors of a-glucosidase on human small intestinal villi and can competitively block disaccharide hydrolases such as maltase and sucrase in a brush border of small intestinal mucosal cells. Moreover, the functional ingredients can hinder digestion of ingested polysaccharides, oligosaccharides and disaccharides into monosaccharides of glucose and fructose, thereby reducing blood glucose concentration effectively. At present, diabetes has ranked third among diseases threatening human health after cardiovascular and cerebrovascular diseases and cancer. It is reported that, annual medical expenses for treatment of diabetes in China are huge. In a Chinese diet, carbohydrates mainly come from starch. Both starch and sucrose (disaccharide) cannot be directly absorbed by intestinal wall cells. They need to be transformed into monosaccharides (glucose and fructose) at the presence of a-glucosidase on the villi of the small intestine before they can be absorbed. Blood glucose concentration in plasma is measured based on the concentration of glucose. Functional ingredients in mulberry leaves (Moms alba L.) can inhibit a-glucosidase and prevents starch from decomposing into glucose, thereby reducing blood glucose concentration, so as to facilitate treatment of diabetes and its complications. With scale development of the mulberry and silkworm industry, deep processing and utilization of mulberry leaves (Morus alba L.) and silkworm pupae (Bombyx mori) have become an urgent issue related to sustainable development of the industry. However, in traditional mulberry and silkworm industry, mulberry leaves (Moms alba L.) are processed into tea substitutes and pharmaceutical raw materials only. For some consumers, direct consumption of mulberry leaves (Moms alba L.) may have disadvantages such as insufficient sweetness and slightly astringent taste which affect market acceptance of mulberry leaves (Moms alba L.). Therefore, combination of effective nutrients extracted from mulberry leaves (Moms alba L.) and traditional Chinese yellow rice wine is an effective way to make full use of and increase values of mulberry leaves (Moms alba L.).

Silkworm pupae (Bombyx mori) are a nutritional product which has a high content of protein. It is believed in Chinese medicine that, silkworm pupae (Bombyx mori) are mild in nature and sweet in taste, and has effects such as dispelling wind, invigorating spleen, quenching thirst, calming nerves and replenishing essence and yang. Prescriptions 16r Emergency Preparations discloses that the silkworm pupae (Bombyx mori) "enrich vital energy, strengthen male yang, and cure loss of vital energy", and Compendium of Materia Aledica discloses that it is "powdered and added with water for drinking to cure children's sores and thins, grow muscles, reduce fever and remove roundworms; or prepared as a decoction for drinking to quench thirst". Pharmacological studies have shown that silkworm pupae (Bombyx mori) can adjust sugar and fat metabolism in the body to a certain extent. However, functional ingredients of silkworm pupae (Bombyx mori) such as proteins and polysaccharides are difficult to be absorbed and utilized by the human body due to the complex long-chain structures thereof At the same time, since the proteins and the polysaccharides are insoluble in alcohol, a traditional Chinese yellow rice wine containing ingredients of silkworm pupae (Bombyx mori) generally does not contain polysaccharides from silkworm pupae (Bombyx mori), causing a waste of important functional and active substances in silkworm pupae (Bombyx mori). Therefore, an important method to make full use of the active substances in silkworm pupae (Bombyx mori) is treating silkworm pupae (Bombyx mori) with enzymatic conversion technology to degrade polysaccharides and proteins of silkworm pupae (Bombyx mori) into functional polysaccharides and amino acids that are soluble in alcoholic beverages and can be absorbed and used by the human body. Therefore, a Chinese yellow rice wine containing full nutrients of silkworm pupae (Bombyx mori) produced with modem industrial biotechnology has broad market prospects.

SUMMARY

A first objective of the present invention is to provide a Chinese yellow rice wine containing ingredients of mulberry leaves (Moms alba L.) and silkworm pupae (Bombyx mori), which contains full nutritional and functional ingredients of mulberry leaves (Moms alba L.) and silkworm pupae (Bombyx mori), and which can effectively supplement the human body with nutrients and have health benefits.

A second objective of the present invention is to provide a method of producing a Chinese yellow rice wine containing ingredients of mulberry leaves (Morus alba L.) and silkworm pupae (Bombyx mori) by mixing.

A third objective of the present invention is to provide a method of producing a Chinese yellow rice wine containing ingredients of mulberry leaves (Morus alba L.) and silkworm pupae (Bombyx mori) by fermentation.

The technical solution of the present invention is as follows: A Chinese yellow rice wine containing ingredients of mulberry leaves (Moms alba L.) and silkworm pupae (Bombyx mori), including >0.15 mg/L of l-deoxynojirimycin (DNJ) and >300 mg/L of total polysaccharides.

The present invention further provides the following technical solutions.

A method of producing a Chinese yellow rice wine containing ingredients of mulberry leaves (Moms alba L.) and silkworm pupae (Bombyx mori) by mixing is specifically implemented according to the following steps: step L preparing an enzymatically hydrolyzed solution of mulberry leaves (Moms alba L.); step 2. preparing an enzymatically hydrolyzed solution of silkworm pupae (Bombyx mori); step 3. purifying the enzymatically hydrolyzed solution of mulberry leaves (Moms alba L.) and the enzymatically hydrolyzed solution of silkworm pupae (Bombyx mori) separately; step 4, preparing a Chinese yellow rice wine base, mixing the enzymatically hydrolyzed solution of mulberry leaves (Moms alba L.) and the enzymatically hydrolyzed solution of silkworm pupae (Bombyx mori) purified in step 3 and the Chinese yellow rice wine base, and ohmic heating for sterilization to obtain a Chinese yellow rice wine containing ingredients of mulberry leaves (Moms alba L.) and silkworm pupae (Bombyx mori) by mixing.

The preparing an enzymatically hydrolyzed solution of mulberry leaves (Moms alba L.) in step 1 is specifically implemented according to the following steps: step 1.1 drying an appropriate amount of mulberry leaves (Moms alba L.) at 40-60°C to a water content of less than 3%, superfinely pulverizing dried mulberry leaves (Moms alba L.) to a superfine powder of 500-5,000 meshes, and ball milling into a mulberry leaves (Moms alba L.) nano powder of 50-200 nm; step 1.2. adding a 0.02-0.08 NI phosphate buffer at pH 7-8 and a compound enzyme having a pectinase and a cellulase in a ratio of 1:3 in activity unit to the mulberry leaves (NIorus alba L.) nano powder for enzymatic hydrolysis for 12-36 h, wherein a mass ratio of the mulberry leaves (Moms alba L.) nano powder to the phosphate buffer is 1:(510) and the compound enzyme is added in an amount of 15-20 activity units/g mulberry leaves (Moms alba L.) nano powder, centrifuging to obtain a supernatant I, separating the supernatant I by an ultrafiltration membrane and collecting to obtain a supernatant II with a molecular weight of less than 5,000 Da, purifying the supernatant II by a macroporous resin and a food-grade activated carbon in sequence to obtain an enzymatically hydrolyzed solution of mulberry leaves (Morus alba L.); The preparing an enzymatically hydrolyzed solution of silkworm pupae (Bombyx more in step 2 is specifically implemented according to the following steps: step 2.1. drying an appropriate amount of silkworm pupae (Bombyx mori) to a water content of less than 5%, superfinely pulverizing dried silkworm pupae (Bombyx mori) to a superfine powder of 500-5,000 meshes, and ball milling into a silkworm pupae (Bombyx mori) nano powder of 50-200 nm; step 2.2. adding a 0.02-0.08 NI phosphate buffer at pH 7-8 and a compound enzyme having a pepsin and a papain in a ratio of 3:2 in activity unit to the silkworm pupae (Bombyx mori) nano powder for enzymatic hydrolysis for 12-36 h, wherein a mass ratio of the silkworm pupae (Bombyx mori) nano powder to the phosphate buffer is 1:(5-10) and the compound enzyme is added in an amount of 15-20 activity units/g silkworm pupae (Bombyx mori) nano powder, centrifuging to obtain a supernatant I, separating the supernatant I by an ultrafiltration membrane and collecting to obtain a supernatant 11 with a molecular weight of less than 5,000 Da, purifying the supernatant 11 by a macroporous resin and a food-grade activated carbon in sequence to obtain an enzymatically hydrolyzed solution of silkworm pupae (Bombyx mori).

In step 4, the enzymatically hydrolyzed solution of mulberry leaves (Moms alba L.), the enzymatically hydrolyzed solution of silkworm pupae (Bombyx mori), and the Chinese yellow rice wine base are mixed in a weight ratio of (1-10):(1-5):(1-20), and the Chinese yellow rice wine containing ingredients of mulberry leaves (Moms alba L.) and silkworm pupae (Bombyx mori) by mixing obtained in step 4 has >0.15 mg/L of DNJ and >300 mWL of total polysaccharides.

A method of producing a Chinese yellow rice wine containing ingredients of mulberry leaves (Moms alba L.) and silkworm pupae (Bombyx mori) by fermentation is specifically implemented according to the following steps: step 1. preparing an enzymatically hydrolyzed solution of mulberry leaves (Moms alba L.); step 2. preparing an enzymatically hydrolyzed solution of silkworm pupae (Bombyx mori); step 3. treating raw materials of Chinese yellow rice wine, adding the enzymatically hydrolyzed solution of folium and the enzymatically hydrolyzed solution of silkworm pupae (Bombyx mori) in sequence to treated raw materials of Chinese yellow rice wine to obtain a liquid mixture, stirring the liquid mixture evenly, and fermenting for 7-10 d; step 4, pressing a fermented liquid mixture, filtering, clarifying, and ohmic heating for sterilization to obtain a Chinese yellow rice wine containing ingredients of mulberry leaves (Moms alba L.) and silkworm pupae (Bombyx mori) by fermentation.

The preparing an enzymatically hydrolyzed solution of mulberry leaves (Moms alba L.) in step 1 is specifically implemented according to the following steps: step 1.1. drying an appropriate amount of mulberry leaves (Moms alba L.) at 40-60°C to a water content of less than 3%, superfinely pulverizing dried mulberry leaves (Morns alba L.) to a superfine powder of 500-5,000 meshes, and ball milling into a mulberry leaves (Moms alba L.) nano powder of 50-200 nm; step 1.2, adding a 0.02-0.08 Ni phosphate buffer at pH 7-8 and a compound enzyme having a pectinase and a cellulase in a ratio of 1:3 in activity unit to the mulberry leaves (Morus alba L.) nano powder for enzymatic hydrolysis for 12-36 h, wherein a mass ratio of the mulberry leaves (Moms alba L.) nano powder to the phosphate buffer is 1:(5-10) and the compound enzyme is added in an amount of 15-20 activity units/g mulberry leaves (Moms alba L.) nano powder, centrifuging to obtain a supernatant 1, separating the supernatant I by an ultrafiltration membrane and collecting to obtain a supernatant II with a molecular weight of less than 5,000 Da, purifying the supernatant 11 by a macroporous resin and a food-grade activated carbon in sequence to obtain an enzymatically hydrolyzed solution of mulberry leaves (Moms alba L.); The preparing an enzymatically hydrolyzed solution of silkworm pupae (Bombyx mori) in step 2 is specifically implemented according to the following steps: step 2.1. drying an appropriate amount of silkworm pupae (Bombyx mori) to a water content of less than 5%, superfinely pulverizing dried silkworm pupae (Bombyx mori) to a superfine powder of 500-5,000 meshes, and ball milling into a silkworm pupae (Bombyx mori) nano powder of 50-200 nm, step 2.2. adding a 0.02-0.08 NI phosphate buffer at pH 7-8 and a compound enzyme having a pepsin and a papain in a ratio of 3:2 in activity unit to the silkworm pupae (Bombyx mori) nano powder for enzymatic hydrolysis for 12-36 h, wherein a mass ratio of the silkworm pupae (Bombyx mori) nano powder to the phosphate buffer is 1:(5-10) and the compound enzyme is added in an amount of 15-20 activity units/g silkworm pupae (Bombyx mori) nano powder, centrifuging to obtain a supernatant I, separating the supernatant I by an ultrafiltration membrane and collecting to obtain a supernatant II with a molecular weight of less than 5,000 Da, purifying the supernatant II by a macroporous resin and a food-grade activated carbon in sequence to obtain an enzymatically hydrolyzed solution of silkworm pupae (Bombyx mori); The present invention has the following beneficial effects: (1) The present invention uses enzymatic conversion technology to degrade polysaccharides and proteins of silkworm pupae (Bombyx mori) into oligosaccharides and polypeptides that are soluble in alcoholic beverages, and nutrients such as amino acids of silkworm pupae (Bombyx mori) can also be fully released and dissolved. At the same time, through homogenization and catalytic degradation, nutrients such as proteins, vitamins and microelements in mulberry leaves (Morus alba L.) are fully utilized.

(2) In the present invention, two homogenized enzymatically hydrolyzed solutions are added to raw materials of Chinese yellow rice wine in an appropriate ratio for brewing. During the brewing, various nutrients are further released and dissolved through fermentation and transformation by microorganisms. At the same time, the mulberry leaves (Morns alba L.), the silkworm pupae (Bombyx mori) and the Chinese yellow rice wine are more integrated and coordinated in flavor, and the finished product has unique nutritional and health values and drinking flavor.

DETAILED DESCRIPTION

The following describes the present invention in detail with reference to specific implementations.

A Chinese yellow rice wine containing ingredients of mulberry leaves (Morns alba L.) and silkworm pupae (Bombyx mori) of the present invention, including >0.15 mg/L of DNJ and >300 mg/L of total polysaccharides.

A method of producing a Chinese yellow rice wine containing ingredients of mulberry leaves (Moms alba L.) and silkworm pupae (Bombyx mori) by mixing is specifically implemented according to the following steps: step 1. preparing an enzymatically hydrolyzed solution of mulberry leaves (Moms alba L.); step 2. preparing an enzymatically hydrolyzed solution of silkworm pupae (Bombyx mori); step 3. purifying the enzymatically hydrolyzed solution of mulberry leaves (Moms alba L.) and the enzymatically hydrolyzed solution of silkworm pupae (Bombyx mori) separately; step 4. preparing a Chinese yellow rice wine base, mixing the enzymatically hydrolyzed solution of mulberry leaves (Moms alba L.) and the enzymatically hydrolyzed solution of silkworm pupae (Bombyx mori) purified in step 3 and the Chinese yellow rice wine base, and ohmic heating for sterilization to obtain a Chinese yellow rice wine containing ingredients of mulberry leaves (Moms alba L.) and silkworm pupae (Bombyx mori) by mixing.

The preparing an enzymatically hydrolyzed solution of mulberry leaves (Moms alba L.) in step 1 is carried out by the following steps: step 1.1. drying an appropriate amount of mulberry leaves (Moms alba L.) at 40-60°C to a water content of less than 3%, superfinely pulverizing dried mulberry leaves (Moms alba L.) to a superfine powder of 500-5,000 meshes, and ball milling into a mulberry leaves (Moms alba L.) nano powder of 50-200 nm; step 1.2. adding a 0.02-0.08 M phosphate buffer at pH 7-8 and a compound enzyme having a pectinase and a cellulase in a ratio of 1:3 in activity unit to the mulberry leaves (Morus alba L.) nano powder for enzymatic hydrolysis for 12-36 h, where a mass ratio of the mulberry leaves (Moms alba L.) nano powder to the phosphate buffer is 1:(5-10) and the compound enzyme is added in an amount of 15-20 activity units/g mulberry leaves (Morus alba L.) nano powder, centrifuging to obtain a supernatant I, separating the supernatant I by an ultrafiltration membrane and collecting to obtain a supernatant 11 with a molecular weight of less than 5,000 Da, purifying the supernatant 11 by a macroporous resin and a food-grade activated carbon in sequence to obtain an enzymatically hydrolyzed solution of mulberry leaves (Moms alba L.).

The preparing an enzymatically hydrolyzed solution of silkworm pupae (Bombyx mori) in step 2 is carried out by the following steps: step 2.1. drying an appropriate amount of silkworm pupae (Bombyx mori) to a water content of less than 5%, superfinely pulverizing dried silkworm pupae (Bombyx mori) to a superfine powder of 500-5,000 meshes, and ball milling into a silkworm pupae (Bombyx mori) nano powder of 50-200 nm; step 2.2. adding a 0.02-0.08 M phosphate buffer at pH 7-8 and a compound enzyme having a pepsin and a papain in a ratio of 3:2 in activity unit to the silkworm pupae (Bombyx mori) nano powder for enzymatic hydrolysis for 12-36 h, where a mass ratio of the silkworm pupae (Bombyx mori) nano powder to the phosphate buffer is 1:(5-10) and the compound enzyme is added in an amount of 15-20 activity units/g silkworm pupae (Bombyx mori) nano powder, centrifuging to obtain a supernatant 1, separating the supernatant I by an ultrafiltration membrane and collecting to obtain a supernatant II with a molecular weight of less than 5,000 Da, purifying the supernatant II by a macroporous resin and a food-grade activated carbon in sequence to obtain an enzymatically hydrolyzed solution of silkworm pupae (Bombyx mori).

In step 4, the enzymatically hydrolyzed solution of mulberry leaves (Moms alba L.), the enzymatically hydrolyzed solution of silkworm pupae (Bombyx mori), and the Chinese yellow rice wine base are mixed in a weight ratio of (1-10):(1-5):(1-20), and the Chinese yellow rice wine containing ingredients of mulberry leaves (Moms alba L.) and silkworm pupae (Bombyx mori) by mixing obtained in step 4 has >0.15 mg/L of DNJ and >300 mg/L of total polysaccharides.

A method of producing a Chinese yellow rice wine containing ingredients of mulberry leaves (Moms alba L.) and silkworm pupae (Bombyx mori) by fermentation is specifically implemented according to the following steps: step I. preparing an enzymatically hydrolyzed solution of mulberry leaves (Moms alba L.); step 2. preparing an enzymatically hydrolyzed solution of silkworm pupae (Bombyx mori); step 3. treating raw materials of Chinese yellow rice wine, adding the enzymatically hydrolyzed solution of folium and the enzymatically hydrolyzed solution of silkworm pupae (Bombyx mori) in sequence to treated raw materials of Chinese yellow rice wine to obtain a liquid mixture, stirring the liquid mixture evenly, fermenting for 7-10 d; step 4. pressing a fermented liquid mixture, filtering, clarifying, and ohmic heating for sterilization to obtain a Chinese yellow rice wine containing ingredients of mulberry leaves (Morus alba L.) and silkworm pupae (Bombyx mori) by fermentation.

The preparing an enzymatically hydrolyzed solution of mulberry leaves (Moms alba L.) in step 1 is carried out by the following steps: step 1.1. drying an appropriate amount of mulberry leaves (Moms alba L.) at 40-60°C to a water content of less than 3%, superfinely pulverizing dried mulberry leaves (Moms alba L.) to a superfine powder of 500-5,000 meshes, and ball milling into a mulberry leaves (Moms alba L.) nano powder of 50-200 nm; step 1.2. adding a 0.02-0.08 M phosphate buffer at pH 7-8 and a compound enzyme having a pectinase and a cellulase in a ratio of 1:3 in activity unit to the mulberry leaves (Moms alba L.) nano powder for enzymatic hydrolysis for 12-36 h, where a mass ratio of the mulberry leaves (Monts alba L.) nano powder to the phosphate buffer is 1:(5-10) and the compound enzyme is added in an amount of 15-20 activity units/g mulberry leaves Moms alba L.) nano powder, centrifuging to obtain a supernatant 1, separating the supernatant 1 by an ultrafiltration membrane and collecting to obtain a supernatant II with a molecular weight of less than 5,000 Da, purifying the supernatant II by a macroporous resin and a food-grade activated carbon in sequence to obtain an enzymatically hydrolyzed solution of mulberry leaves (Morus alba L.).

The preparing an enzymatically hydrolyzed solution of silkworm pupae (Bombyx mori) in step 2 is carried out by the following steps: step 2.1. drying an appropriate amount of silkworm pupae (Bombyx mori) to a water content of less than 5%, superfinely pulverizing dried silkworm pupae (Bombyx mori) to a superfine powder of 500-5,000 meshes, and ball milling into a silkworm pupae (Bombyx mori) nano powder of 50-200 nm, step 2.2. adding a 0.02-0.08 M phosphate buffer at pH 7-8 and a compound enzyme having a pepsin and a papain in a ratio of 3:2 in activity unit to the silkworm pupae (Bombyx mori) nano powder for enzymatic hydrolysis for 12-36 h, where a mass ratio of the silkworm pupae (Bombyx mori) nano powder to the phosphate buffer is 1:(5-10) and the compound enzyme is added in an amount of 15-20 activity units/g silkworm pupae (Bombyx mori) nano powder, centrifuging to obtain a supernatant I, separating the supernatant I by an ultrafiltration membrane and collecting to obtain a supernatant 11 with a molecular weight of less than 5,000 Da, purifying the supernatant II by a macroporous resin and a food-grade activated carbon in sequence to obtain an enzymatically hydrolyzed solution of silkworm pupae (Bombyx mori).

In step 3, the enzymatically hydrolyzed solution of mulberry leaves (Monts alba L.), the enzymatically hydrolyzed solution of silkworm pupae (Bombyx mori), and the treated raw materials of Chinese yellow rice wine are mixed in a weight ratio of (1-10):(1-5):(1-20).

The Chinese yellow rice wine containing ingredients of mulberry leaves (Moms alba L.) and silkworm pupae (Bombyx mori) by fermentation obtained in step 4 has >0.15 mg/L of DNJ and >300 mg/L of total polysaccharides.

Example 1

A first method of producing a Chinese yellow rice wine containing ingredients of mulberry leaves (Moms alba L.) and silkworm pupae (Bombyx mori) by mixing was specifically implemented according to the following steps: Step 1. Preparation of an enzymatically hydrolyzed solution of mulberry leaves (Moms alba L.): 2 kg of mulberry leaves (Morus alba L.) was dried at 40°C to a water content of less than 3%. The dried mulberry leaves (Morus alba L.) was superfinely pulverized to a superfine powder of 2,000 meshes, and ball milled into a mulberry leaves (Moms alba L.) nano powder of 100 nm. A 0.02-0.08 NI phosphate buffer at pH 7-8 and a compound enzyme having a pectinase and a cellulase in a ratio of 1:3 in activity unit were added to the mulberry leaves (Moms alba L.) nano powder for enzymatic hydrolysis for 15 h, where a mass ratio of the mulberry leaves (Moms alba L.) nano powder to the phosphate buffer was 1:10 and the compound enzyme was added in an amount of 20 activity units/g mulberry leaves (Morus alba L.) nano powder. After completion of the enzymatic hydrolysis, centrifuging was carried out to obtain a supernatant. The supernatant was separated by an ultrafiltration membrane and liquid with a molecular weight of less than 5,000 Da was collected. Purification was further carried out by a macroporous resin and a food-grade activated carbon to obtain an enzymatically hydrolyzed solution of mulberry leaves (Morus alba L.).

Step 2. Preparation of an enzymatically hydrolyzed solution of silkworm pupae (Bombyx mori): 3 kg of silkworm pupae (Bombyx mori) was freeze dried to a water content of less than 1%, superfinely pulverized to a superfine powder of 3,000 meshes, and then pulverized by a ball mill into a silkworm pupae (Bombyx mori) nano powder of 200 nm. A 0.02-0.08 M phosphate buffer at pH 7-8 and a compound enzyme having a pepsin and a papain in a ratio of 3:2 in activity unit were added to the silkworm pupae (Bombyx mori) nano powder for enzymatic hydrolysis for 20 h, where a mass ratio of the silkworm pupae (Bombyx mori) nano powder to the phosphate buffer was 1:10 and the compound enzyme was added in an amount of 20 activity units/g silkworm pupae (Bombyx mori) nano powder. After completion of the enzymatic hydrolysis, centrifuging was carried out to obtain a supernatant. The supernatant was separated by an ultrafiltration membrane and liquid with a molecular weight of less than 5,000 Da was collected. Purification was further carried out by a macroporous resin and a food-grade activated carbon to obtain an enzymatically hydrolyzed solution of silkworm pupae (Bombyx mod).

Step 3. Preparation of a Chinese yellow rice wine base: 20 kg of glutinous rice which met a quality standard was selected with impurities removed, weighed and immersed in clean water. Then the glutinous rice was removed and steamed. After cooling, 810% by mass of yeast was added, and water was added in an amount of 100-150% of the amount of glutinous rice selected. After mixing well, the mixture was added to a vat, and pre-fermentation was carried out at 20-28°C for about 10 d. After fermentation, pressing, filtering and clarifying were carried out to obtain a supernatant as a Chinese yellow rice wine base. The enzymatically hydrolyzed solution of mulberry leaves (Moms alba L.) and the enzymatically hydrolyzed solution of silkworm pupae (Bombyx mori) after purification and the Chinese yellow rice wine base were mixed in a ratio of 1:1:10 to obtain a Chinese yellow rice wine containing ingredients of mulberry leaves (Moms alba L.) and silkworm pupae (Bombyx mori) by mixing. Ohmic heating equipment was used for sterilization and stabilization at 80°C for 10 min. Filtration was carried out to obtain a finished product of Chinese yellow rice wine containing ingredients of mulberry leaves (Moms alba L.) and silkworm pupae (Bombyx mori). The obtained Chinese yellow rice wine product had 0.19 mg/L of DNJ and 350 mg/L of total polysaccharides.

Example 2

A second method of producing a Chinese yellow rice wine containing ingredients of mulberry leaves (Moms alba L.) and silkworm pupae (Bombyx mori) by mixing was specifically implemented according to the following steps: Step I. Preparation of an enzymatically hydrolyzed solution of mulberry leaves (Moms alba L.): 2 kg of mulberry leaves (Moms alba L.) was dried at 40°C to a water content of less than 3%. The dried mulberry leaves (Morus alba L.) was superfinely pulverized to a superfine powder of 2,000 meshes, and ball milled into a mulberry leaves (Moms alba L.) nano powder of 100 nm. A 0.02-0.08 M phosphate buffer at pH 7-8 and a compound enzyme having a pectinase and a cellulase in a ratio of 1:3 in activity unit were added to the mulberry leaves (Moms alba L.) nano powder for enzymatic hydrolysis for 15 h, where a mass ratio of the mulberry leaves (Morus alba L.) nano powder to the phosphate buffer was 1:10 and the compound enzyme was added in an amount of 20 activity units/g mulberry leaves (Moms alba L.) nano powder. After completion of the enzymatic hydrolysis, centrifuging was carried out to obtain a supernatant. The supernatant was separated by an ultrafiltration membrane and liquid with a molecular weight of less than 5,000 Da was collected. Purification was further carried out by a macroporous resin and a food-grade activated carbon to obtain an enzymatically hydrolyzed solution of mulberry leaves (Morus alba L.).

Step 2. Preparation of an enzymatically hydrolyzed solution of silkworm pupae (Bombyx mori): 3 kg of silkworm pupae (Bombyx mori) was freeze dried to a water content of less than 1%, superfinely pulverized to a superfine powder of 3,000 meshes, and then pulverized by a ball mill into a silkworm pupae (Bombyx mori) nano powder of 200 nm. A 0.02-0.08 M phosphate buffer at pH 7-8 and a compound enzyme having a pepsin and a papain in a ratio of 3:2 in activity unit were added to the silkworm pupae (Bombyx mori) nano powder for enzymatic hydrolysis for 20 h, where a mass ratio of the silkworm pupae (Bombyx mori) nano powder to the phosphate buffer was 1:10 and the compound enzyme was added in an amount of 20 activity units/g silkworm pupae (Bombyx mori) nano powder. After completion of the enzymatic hydrolysis, centrifuging was carried out to obtain a supernatant. The supernatant was separated by an ultrafiltration membrane and liquid with a molecular weight of less than 5,000 Da was collected. Purification was further carried out by a macroporous resin and a food-grade activated carbon to obtain an enzymatically hydrolyzed solution of silkworm pupae (Bombyx mori).

Step 3. Preparation of a Chinese yellow rice wine base: 20 kg of glutinous rice which met a quality standard was selected with impurities removed, weighed and immersed in clean water. Then the glutinous rice was removed and steamed. After cooling, 8-10% by mass of yeast was added, and water was added in an amount of 100-150% of the amount of glutinous rice selected. After mixing well, the mixture was added to a vat, and pre-fermentation was carried out at 20-28°C for about 10 d. After fermentation, pressing, filtering and clarifying were carried out to obtain a supernatant as a Chinese yellow rice wine base. The enzymatically hydrolyzed solution of mulberry leaves (Moms alba L.) and the enzymatically hydrolyzed solution of silkworm pupae (Bombyx mori) after purification and the Chinese yellow rice wine base were mixed in a ratio of 1:1:10, adding a Mornordica charcnitia L. extract in a weight of 2% of the weight of the Chinese yellow rice wine base to obtain a Chinese yellow rice wine containing ingredients of mulberry leaves (Moms alba L.) and silkworm pupae (Bombyx mori) by mixing. Ohmic heating equipment was used for sterilization and stabilization at 85°C for 7 min. Filtration was carried out to obtain a finished product of Chinese yellow rice wine containing ingredients of mulberry leaves (Morus alba L.) and silkworm pupae (Bombyx mori). The obtained Chinese yellow rice wine product had 0.16 mg/L of DNJ and 375 mg/L of total polysaccharides. A preparation method of the Atornordica charcmtici L. extract was implemented by drying Illornordica char-unlit; L., grinding into a powder, adding 3-5 times of distilled liquor of distiller's grain of Chinese yellow rice wine in parts by weight, reflux extracting for 3 times, combining filtrates and evaporating to dryness.

Example 3

A first method of producing a Chinese yellow rice wine containing Ingredients of mulberry leaves (Moms alba L.) and silkworm pupae (Bombyx mori) by fermentation was specifically implemented according to the following steps: Step 1. Preparation of an enzymatically hydrolyzed solution of mulberry leaves (Moms alba L.): 2 kg of mulberry leaves (Morus alba L.) was dried at 40°C to a water content of less than 3%. The dried mulberry leaves (Morus alba L.) was superfinely pulverized to a superfine powder of 2,000 meshes, and ball milled into a mulberry leaves (Morus alba L.) nano powder of 100 nm. A 0.02-0.08 NI phosphate buffer at pH 7-8 and a compound enzyme having a pectinase and a cellulase in a ratio of 1:3 in activity unit were added to the mulberry leaves (Moms alba L.) nano powder for enzymatic hydrolysis for 15 h, where a mass ratio of the mulberry leaves (Moms alba L.) nano powder to the phosphate buffer was 1:10 and the compound enzyme was added in an amount of 20 activity units/g mulberry leaves (Morus alba L.) nano powder. After completion of the enzymatic hydrolysis, centrifuging was carried out to obtain a supernatant. The supernatant was separated by an ultrafiltration membrane and liquid with a molecular weight of less than 5,000 Da was collected. Purification was further carried out by a macroporous resin and a food-grade activated carbon to obtain an enzymatically hydrolyzed solution of mulberry leaves (Morus alba L.).

Step 2. Preparation of an enzymatically hydrolyzed solution of silkworm pupae (Bombyx mori): 3 kg of silkworm pupae (Bombyx mori) was freeze dried to a water content of less than 1%, supertinely pulverized to a superfine powder of 3,000 meshes, and then pulverized by a ball mill into a silkworm pupae (Bombyx mori) nano powder of 200 nm. A 0.02-0.08 M phosphate buffer at pH 7-8 and a compound enzyme having a pepsin and a papain in a ratio of 3:2 in activity unit were added to the silkworm pupae (Bombyx mori) nano powder for enzymatic hydrolysis for 20 h, where a mass ratio of the silkworm pupae (Bombyx mori) nano powder to the phosphate buffer was 1:10 and the compound enzyme was added in an amount of 20 activity units/g silkworm pupae (Bombyx mori) nano powder. After completion of the enzymatic hydrolysis, centrifuging was carried out to obtain a supernatant. The supernatant was separated by an ultrafiltration membrane and liquid with a molecular weight of less than 5,000 Da was collected. Purification was further carried out by a macroporous resin and a food-grade activated carbon to obtain an enzymatically hydrolyzed solution of silkworm pupae (Bombyx mori).

Step 3. 20 kg of glutinous rice which met a quality standard was selected with impurities removed, weighed and immersed in clean water. Then the glutinous rice was removed and steamed. After cooling, 8-10% by mass of yeast was added. 1 kg of the enzymatically hydrolyzed solution of mulberry leaves (Moms alba L.), 1 kg of the enzymatically hydrolyzed solution of silkworm pupae (Bombyx mori) and water in an amount of 100-150% of the amount of glutinous rice selected were added respectively, mixed well and added to a vat. Pre-fermentation was carried out at 20-28°C for about 10 d.

Step 4. After fermentation, pressing, filtering and clarifying were carried out to obtain a Chinese yellow rice wine containing ingredients of mulberry leaves (Moms alba L.) and silkworm pupae (Bombyx mori) by fermentation. Ohmic heating equipment was used for sterilization and stabilization at 85°C for 5 min. Filtration was carried out to obtain a finished product of Chinese yellow rice wine containing ingredients of mulberry leaves (Morus alba L.) and silkworm pupae (Bombyx mori).

Evaluation showed that the Chinese yellow rice wine containing ingredients of mulberry leaves (Morus alba L.) and silkworm pupae (Bombyx mori) by fermentation had a mellow aroma, without a fishy smell of silkworm pupae (Bombyx mori) and a cooking smell of mulberry leaves (1\4orus alba L.). The obtained Chinese yellow rice wine product had 0.17 mg/L of DNJ and 360 mg/L of total polysaccharides.

Example 4

A second method of producing a Chinese yellow rice wine containing ingredients of mulberry leaves (Nlorus alba L.) and silkworm pupae (Bombyx moth) by fermentation was specifically implemented according to the following steps: Step I. Preparation of an enzymatically hydrolyzed solution of mulberry leaves (Moms alba L.): 2 kg of mulberry leaves (Moms alba L.) was dried at 40°C to a water content of less than 3%. The dried mulberry leaves (Moms alba L.) was superfinely pulverized to a superfine powder of 2,000 meshes, and ball milled into a mulberry leaves (NIorus alba L.) nano powder of 100 nm. A 0.02-0.08 NI phosphate buffer at pH 7-8 and a compound enzyme having a pectinase and a cellulase in a ratio of 1:3 in activity unit were added to the mulberry leaves (Moms alba L.) nano powder for enzymatic hydrolysis for 15 h, where a mass ratio of the mulberry leaves (Moms alba L.) nano powder to the phosphate buffer was 1:10 and the compound enzyme was added in an amount of 20 activity units/g mulberry leaves (Moms alba L.) nano powder. After completion of the enzymatic hydrolysis, centrifuging was carried out to obtain a supernatant. The supernatant was separated by an ultrafiltration membrane and liquid with a molecular weight of less than 5,000 Da was collected. Purification was further carried out by a macroporous resin and a food-grade activated carbon to obtain an enzymatically hydrolyzed solution of mulberry leaves (Moms alba L.).

Step 2. Preparation of an enzymatically hydrolyzed solution of silkworm pupae (Bombyx mori): 3 kg of silkworm pupae (Bombyx mori) was freeze dried to a water content of less than 19:i), superfinely pulverized to a superfine powder of 3,000 meshes, and then pulverized by a ball mill into a silkworm pupae (Bombyx mori) nano powder of 200 nm. A 0.02-0.08 M phosphate buffer at pH 7-8 and a compound enzyme having a pepsin and a papain in a ratio of 3:2 in activity unit were added to the silkworm pupae (Bombyx mori) nano powder for enzymatic hydrolysis for 20 h, where a mass ratio of the silkworm pupae (Bombyx mori) nano powder to the phosphate buffer was 1:10 and the compound enzyme was added in an amount of 20 activity units/g silkworm pupae (Bombyx mori) nano powder. After completion of the enzymatic hydrolysis, centrifuging was carried out to obtain a supernatant. The supernatant was separated by an ultrafiltration membrane and liquid with a molecular weight of less than 5,000 Da was collected. Purification was further carried out by a macroporous resin and a food-grade activated carbon to obtain an enzymatically hydrolyzed solution of silkworm pupae (Bombyx mori).

Step 3. 20 kg of glutinous rice which met a quality standard was selected with impurities removed, weighed and immersed in clean water. Then the glutinous rice was removed and steamed. After cooling, 8-10% by mass of yeast was added. 1 kg of the enzymatically hydrolyzed solution of mulberry leaves (Moms alba L.), 1 kg of the enzymatically hydrolyzed solution of silkworm pupae (Bombyx mori), 0.2 kg of dried Alomordicct charantia L. powder and water in an amount of 100-150% of the amount of glutinous rice selected were added respectively, mixed well and added to a vat. Pre-fermentation was carried out at 20-28°C for about 10 d.

Step 4. After fermentation, pressing, filtering and clarifying were carried out to obtain a Chinese yellow rice wine containing ingredients of mulberry leaves (Moms alba L.) and silkworm pupae (Bombyx mori) by fermentation. Ohmic heating equipment was used for sterilization and stabilization at 83°C for 9 min. Filtration was carried out to obtain a finished product of Chinese yellow rice wine containing ingredients of mulberry leaves (Moms alba L.) and silkworm pupae (Bombyx mori).

Evaluation showed that the Chinese yellow rice wine containing ingredients of mulberry leaves (Moms alba L.) and silkworm pupae (Bombyx mori) by fermentation had a mellow aroma, without a fishy smell of silkworm pupae (Bombyx mori) and a cooking smell of mulberry leaves (Moms alba L.). The obtained Chinese yellow rice wine product had 0.15 mg/L of DNJ and 380 mg/L of total polysaccharides.

Experimental verification of efficacy of Chinese yellow rice wine containing ingredients of mulberry leaves (Morus alba L.) and silkworm pupae (Bombyx mori): (1) Experiment of alleviating exercise fatigue of mice by Chinese yellow rice wine containing ingredients of mulberry leaves (Moms alba L.) and silkworm pupae (Bombyx mori) mice were randomly divided into 5 groups with 20 mice a group. A first group was a blank control group (2.5 g/kg of normal saline by savage). A second, a third, a fourth, and a fifth groups were groups of Chinese yellow rice wine containing ingredients of mulberry leaves (Morus alba L.) and silkworm pupae (Bombyx mori) (2.5 g/kg of Chinese yellow rice wine containing ingredients of mulberry leaves (Morus alba L.) and silkworm pupae (Bombyx mori) by gavage) treated with a corresponding Chinese yellow rice wine prepared in Examples 1, 2, 3 and 4 respectively. Administration was carried out once a day by savage for continuous 20 d. 1 h after the last administration on day 20, a lead mass which was 5% of the mass of a body mass was attached to the base of the tail of each mouse which was then placed in a thermostatic water bath with a water depth of 25 cm at 25±0.5°C. The time was recorded for the mice from entering water to sinking into water for 9 s without coming out again after exhaustion as the weight-bearing exercise time of the mice. After detection, the average weight-bearing swimming time of mice in the first group was 5.12+0.34 min, and it was 716±0.23 min for the second group, 8.01+0.15 min for the third group, 8.05±0.27 min for the fourth group and 8.17+0.30 min for the fifth group. The results showed that the Chinese yellow rice wine containing ingredients of mulberry leaves (Moms alba L.) and silkworm pupae (Bombyx mori) of the present invention can effectively relieve exercise fatigue of mice, and significantly extend the average weight-bearing swimming ti me of mice.

(2) Experiment of lowering blood glucose by Chinese yellow rice wine containing ingredients of mulberry leaves (Morus alba L.) and silkworm pupae (Bombyx mori) An insulin-induced hyperglycemia animal model was used. Alloxan was injected to establish a hyperglycemia model with a blood glucose value of 10-25 mmol/L. The experiment included 4 example groups (a first example group used the Chinese yellow rice wine containing ingredients of mulberry leaves (Morus alba L.) and silkworm pupae (Bombyx mori) of Example 1; a second example group used the Chinese yellow rice wine of Example 2; a third example group used the Chinese yellow rice wine of Example 3; a fourth example group used the Chinese yellow rice wine of Example 4; all in an amount of 3.0 g/kg), 1 model group (a hyperglycemia animal model) and a blank control group (with normal animals), with 15 mice each group. Test samples were administered for 30 d. Fasting blood glucose values were measured and percentages of decrease were calculated. Comparison was carried out between dose groups and model group or control group. Results showed that, the fasting blood glucose of the first example group was decreased by 12.3%; the fasting blood glucose of the second example group was decreased by 14.2%; the fasting blood glucose of the third example group was decreased by 14.9%; the fasting blood glucose of the forth example group was decreased by 15.1%; the fasting blood glucose of the blank control group was decreased by about 0.23%; and the fasting blood glucose of the model group was decreased by about 0.23%. The results indicated that there was no significant difference for the model group and the blank control group before and after the experiment (P>0.05), and thus the experiment was determined to be valid. There was a significant difference in blood glucose value for the example groups before and after the experiment (P<0.05). It was determined that the four example groups can lower the blood glucose of experimental animals, and the Chinese yellow rice wine containing ingredients of mulberry leaves (Moms alba L.) and silkworm pupae (Bombyx mori) had an effect of lowering blood glucose (4) Experiment of lowering blood lipids by Chinese yellow rice wine containing ingredients of mulberry leaves (Morus alba L.) and silkworm pupae (Bombyx mori) An insulin resistant and glucose/lipid metabolism disorder model was used as an experimental model. The experiment included 4 example groups (a first example group used the Chinese yellow rice wine containing ingredients of mulberry leaves (Moms alba L.) and silkworm pupae (Bombyx mori) of Example 1; a second example group used the Chinese yellow rice wine of Example 2; a third example group used the Chinese yellow rice wine of Example 3; and a fourth example group used the Chinese yellow rice wine of Example 4; all in an amount of 3.0 g/kg), 1 model group (a hyperlipidemia animal model) and 1 blank control group (with normal animals), with 15 mice each group. The blank control group was not treated. The model group was administered with a solvent in a same volume. Animals were fasted for 3-4 h before detection of total cholesterol (TC) and triglyceride (TG) levels in the serum. The TC and TO levels in the serum of the animals and percentages of decrease were compared between Example groups and the model group. Results showed that, for the first example group, the TC was decreased by 11.3% and the TG was decreased by 18.2%. For the second example group, the TC was decreased by 13.4% and the TG was decreased by 19.5%. For the third example group, the TC was decreased by 14.3% and the TG was decreased by 19.2%. For the fourth example group, the TC was decreased by 14.8% and the TG was decreased by 19.8%. For the blank control group, the TC was decreased by 2.3% and the TO was decreased by 1.2%. For the model group, the TC was decreased by 3.0% and the TG was decreased by about 1.3%. Results showed that, there was a significant difference in blood lipid value for the dose groups before and after the experiment compared with the model or the blank group. It was determined that the four example groups can lower the blood lipids of experimental animals, and the Chinese yellow rice wine containing ingredients of mulberry leaves (Morus alba L.) and silkworm pupae (Bombyx mori) had an effect of lowering blood lipids.

(5) Experiment of relieving dyspepsia by Chinese yellow rice wine containing ingredients of mulberry leaves (Morus alba L.) and silkworm pupae (Bombyx mori) patients with dyspepsia were selected. The symptoms included upper abdominal pain, bloating, heartburn, heating, chest tightness, stomach fullness, and abdominal distension. The patients were 25-40 years old. The patients were administered with the Chinese yellow rice wine containing ingredients of mulberry leaves (NIonts alba L.) and silkworm pupae (Bombyx mori) produced in Examples 1-4 of the present invention once a day, 50 mL each time. The therapeutic effect was observed, including cured, that is, disappear of all symptoms such as upper abdominal pain, bloating, heartburn, heating, chest tightness, stomach fullness and abdominal distension, effective, that is, disappear of the upper abdominal pain and significant improvement of other symptoms, and invalid, that is, the clinical symptoms remained unchanged. After administration of the Chinese yellow rice wine containing ingredients of mulberry leaves (Moms alba L.) and silkworm pupae (Bombyx mori) for 100 d, the Example 1 had an effective rate of 60% and a cure rate of 51%. The Example 2 had an effective rate of 80% and a cure rate of 70%. The Example 3 had an effective rate of 82% and a cure rate of 73% The Example 4 had an effective rate of 85% and a cure rate of 76% The present invention combined modem directional enzymatic hydrolysis technology with traditional Chinese yellow rice wine fermentation technology for effective utilization of functional substances in silkworm pupae (Bombyx mori) and nutrients in mulberry leaves (Moms alba L.) and achieved full utilization of the two raw materials. The prepared Chinese yellow rice wine containing ingredients of mulberry leaves (Moms alba L.) and silkworm pupae (Bombyx mori) was rich in oligosaccharides, polypeptides and amino acids of silkworm pupae (Bombyx mori), DNJ, TPM, vitamins, microelements and other functional ingredients. The Chinese yellow rice wine of the present invention effectively enhanced nutritional values and health benefits compared with a traditional Chinese yellow rice wine, which was more suitable for consumers' daily drinking, and had effects such as anti-fatigue, lowering blood glucose and blood lipids and enhancing immunity.

Claims

Claims 1. A Chinese yellow rice wine containing ingredients of mulberry leaves (Moms alba L.) and silkworm pupae (Bombyx mori), comprising >0.15 mg/L of 1-deoxynojirimycin (DNJ) and >300 mg/L of total polysaccharides.
2. A method of producing a Chinese yellow rice wine containing ingredients of mulberry leaves(Morus alba L.) and silkworm pupae (Bombyx mori) by mixing, wherein the method is specifically implemented according to the following steps: step L preparing an enzymatically hydrolyzed solution of mulberry leaves (Moms alba L.); step 2. preparing an enzymatically hydrolyzed solution of silkworm pupae (Bombyx mori); step 3. purifying the enzymatically hydrolyzed solution of mulberry leaves (Moms alba L.) and the enzymatically hydrolyzed solution of silkworm pupae (Bombyx mori) separately; step 4, preparing a Chinese yellow rice wine base, mixing the enzymatically hydrolyzed solution of mulberry leaves (Moms alba L.) and the enzymatically hydrolyzed solution of silkworm pupae (Bombyx mori) purified in step 3 and the Chinese yellow rice wine base, and ohmic heating for sterilization to obtain a Chinese yellow rice wine containing ingredients of mulberry leaves (Moms alba L.) and silkworm pupae (Bombyx mod) by mixing.
3. The method of producing a Chinese yellow rice wine containing ingredients of mulberry leaves (Morus alba L.) and silkworm pupae (Bombyx mori) by mixing according to claim 2, wherein the preparing an enzymatically hydrolyzed solution of mulberry leaves (Morus alba L.) in step 1 is specifically implemented according to the following steps: step 1.1. drying an appropriate amount of mulberry leaves (Moms alba L.) at 40-60°C to a water content of less than 3%, superfinely pulverizing dried mulberry leaves (Moms alba L.) to a superfine powder of 500-5,000 meshes, and ball milling into a mulberry leaves (Moms alba L.) nano powder of 50-200 nm; step 1.2. adding a 0.02-0.08 M phosphate buffer at pH 7-8 and a compound enzyme having a pectinase and a cellulase in a ratio of 1:3 in activity unit to the mulberry leaves (Morus alba L.) nano powder for enzymatic hydrolysis for 12-36 h, wherein a mass ratio of the mulberry leaves (Moms alba L.) nano powder to the phosphate buffer is 1:(51 0) and the compound enzyme is added in an amount of 15-20 activity units/g mulberry leaves (Morus alba L.) nano powder, centrifuging to obtain a supernatant I, separating the supernatant I by an ultrafiltration membrane and collecting to obtain a supernatant II with a molecular weight of less than 5,000 Da, purifying the supernatant II by a macroporous resin and a food-grade activated carbon in sequence to obtain an enzymatically hydrolyzed solution of mulberry leaves (Moms alba L.);
4. The method of producing a Chinese yellow rice wine containing ingredients of mulberry leaves (Morns alba L.) and silkworm pupae (Bombyx mori) by mixing according to claim 2, wherein the preparing an enzymatically hydrolyzed solution of silkworm pupae (Bombyx mori) in step 2 is specifically implemented according to the following steps: step 2.1. drying an appropriate amount of silkworm pupae (Bombyx mori) to a water content of less than 5%, superfinely pulverizing dried silkworm pupae (Bombyx mori) to a superfine powder of 500-5,000 meshes, and ball milling into a silkworm pupae (Bombyx mori) nano powder of 50-200 nm; step 2.2. adding a 0.02-0.08 Ni phosphate buffer at pH 7-8 and a compound enzyme having a pepsin and a papain in a ratio of 3:2 in activity unit to the silkworm pupae (Bombyx mori) nano powder for enzymatic hydrolysis for 12-36 h, wherein a mass ratio of the silkworm pupae (Bombyx mori) nano powder to the phosphate buffer is 1:(5-10) and the compound enzyme is added in an amount of 15-20 activity units/g silkworm pupae (Bombyx mori) nano powder, centrifuging to obtain a supernatant I, separating the supernatant I by an ultrafiltration membrane and collecting to obtain a supernatant II with a molecular weight of less than 5,000 Da, purifying the supernatant II by a macroporous resin and a food-grade activated carbon in sequence to obtain an enzymatically hydrolyzed solution of silkworm pupae (Bombyx mori).
5. The method of producing a Chinese yellow rice wine containing ingredients of mulberry leaves (Morus alba L.) and silkworm pupae (Bombyx mori) by mixing according to claim 2, wherein, in step 4, the enzymatically hydrolyzed solution of mulberry leaves (Moms alba L), the enzymatically hydrolyzed solution of silkworm pupae (Bombyx mori), and the Chinese yellow rice wine base are mixed in a weight ratio of (1-10)-(1-5)-(1-20), and the Chinese yellow rice wine containing ingredients of mulberry leaves (Morus alba L.) and silkworm pupae (Bombyx mori) by mixing obtained in step 4 has >0.15 mg/L of DNJ and >300 mg/L of total polysaccharides.
6. A method of producing a Chinese yellow rice wine containing ingredients of mulberry leaves (Mortis alba L.) and silkworm pupae (Bombyx mori) by fermentation, wherein the method is specifically implemented according to the following steps: step L preparing an enzymatically hydrolyzed solution of mulberry leaves (Moms alba L.); step 2. preparing an enzymatically hydrolyzed solution of silkworm pupae (Bombyx mori); step 3, treating raw materials of Chinese yellow rice wine, adding the enzymatically hydrolyzed solution of folium and the enzymatically hydrolyzed solution of silkworm pupae (Bombyx mori) in sequence to treated raw materials of Chinese yellow rice wine to obtain a liquid mixture, stirring the liquid mixture evenly, and fermenting for 7-10 d; step 4. pressing a fermented liquid mixture, filtering, clarifying, and ohmic heating for sterilization to obtain a Chinese yellow rice wine containing ingredients of mulberry leaves (Morus alba L.) and silkworm pupae (Bombyx mori) by fermentation.
7. The method of producing a Chinese yellow rice wine containing ingredients of mulberry leaves (Morus alba L.) and silkworm pupae (Bombyx mori) by fermentation according to claim 6, wherein the preparing an enzymatically hydrolyzed solution of mulberry leaves (Moms alba L.) in step 1 is specifically implemented according to the following steps: step 1.1, drying an appropriate amount of mulberry leaves (Morus alba L.) at 40-60°C to a water content of less than 3%, superfinely pulverizing dried mulberry leaves Moms alba L.) to a superfine powder of 500-5,000 meshes, and ball milling into a mulberry leaves (Moms alba L.) nano powder of 50-200 nm; step 1.2, adding a 0.02-0.08 M phosphate buffer at pH 7-8 and a compound enzyme having a pectinase and a cellulase in a ratio of 1:3 in activity unit to the mulberry leaves (Morus alba L.) nano powder for enzymatic hydrolysis for 12-36 h, wherein a mass ratio of the mulberry leaves (Morus alba L.) nano powder to the phosphate buffer is 1:(5-10) and the compound enzyme is added in an amount of 15-20 activity units/g mulberry leaves Moms alba L.) nano powder, centrifuging to obtain a supernatant I, separating the supernatant I by an ultrafiltration membrane and collecting to obtain a supernatant II with a molecular weight of less than 5,000 Da, purifying the supernatant II by a macroporous resin and a food-grade activated carbon in sequence to obtain an enzymatically hydrolyzed solution of mulberry leaves (Moms alba L.);
8. The method of producing a Chinese yellow rice wine containing ingredients of mulberry leaves (NIorus alba L.) and silkworm pupae (Bombyx mori) by fermentation according to claim 6, wherein the preparing an enzymatically hydrolyzed solution of silkworm pupae (Bombyx mori) in step 2 is specifically implemented according to the following steps: step 2.1. drying an appropriate amount of silkworm pupae (Bombyx mori) to a water content of less than 5%, superfinely pulverizing dried silkworm pupae (Bombyx mori) to a superfine powder of 500-5,000 meshes, and ball milling into a silkworm pupae (Bombyx mori) nano powder of 50-200 nm; step 2.2. adding a 0.02-0.08 M phosphate buffer at pH 7-8 and a compound enzyme having a pepsin and a papain in a ratio of 3:2 in activity unit to the silkworm pupae (Bombyx mori) nano powder for enzymatic hydrolysis for 12-36 h, wherein a mass ratio of the silkworm pupae (Bombyx mori) nano powder to the phosphate buffer is 1:(5-10) and the compound enzyme is added in an amount of 15-20 activity units/g silkworm pupae (Bombyx mori) nano powder, centrifuging to obtain a supernatant 1, separating the supernatant I by an ultrafiltration membrane and collecting to obtain a supernatant 1I with a molecular weight of less than 5,000 Da, purifying the supernatant II by a macroporous resin and a food-grade activated carbon in sequence to obtain an enzymatically hydrolyzed solution of silkworm pupae (Bombyx mori);
9. The method of producing a Chinese yellow rice wine containing ingredients of mulberry leaves (NIorus alba L.) and silkworm pupae (Bombyx mori) by fermentation according to claim 6, wherein in step 3, the enzymatically hydrolyzed solution of mulberry leaves (Morus alba L.), the enzymatically hydrolyzed solution of silkworm pupae (Bombyx mori), and the treated raw materials of Chinese yellow rice wine are mixed in a weight ratio of (1-10):(1-5):(1-20).
10. The method of producing a Chinese yellow rice wine containing ingredients of mulberry leaves (Moms alba L.) and silkworm pupae (Bombyx mori) by fermentation according to claim 6, wherein the Chinese yellow rice wine containing ingredients of mulberry leaves (NIonis alba L.) and silkworm pupae (Bombyx mori) by fermentation obtained in step 4 has >O. 15 mg/L of DNJ and >300 mg/L of total polysaccharides.