The Effect Of Formulation Process Optimization And Different Aging Treatments On The Quality Of Cistanche Deserticola Liquor
Nov 21, 2025
Abstract
【 Objective】Improve the process and quality of Cistanche deserticola liquor, also determine the optimal ageing treatment. 【Method】The test was conducted with Cistanche deserticola , honey (jujube nectar), Lycium and Maotai-flavor liquor as the main raw materials, and the fuzzy mathematical sensory evaluation method were used as the indexes to optimize the formulation of Cistanche deserticola liquor by using the single factor and response surface, and to determine the raw material ratios of the Cistanche deserticola liquor. Activated charcoal, microwave and ultrasonic waves were used to promote the aging of Cistanche deserticola prepared wine samples to analyze and compare the basic physical and chemical indexes, antioxidant activity, aroma composition and sensory quality of each group of wine samples, and to explore the effects of the aging treatments on the quality of Cistanche deserticola liquor. 【Result】The results showed that the optimal formulation of Cistanche deserticola liquor was 80.6% of the extract of Cistanche deserticola, 8.1% of honey and 11.3% of the extract of Lycium. The total content of aroma substances in the Cistanche deserticola prepared wine was 18 968.72 μg/L. All the aging treatments affected the aroma components and sensory qualities of the Cistanche deserticola prepared wines,Among them, the types of higher alcohols in microwave and ultrasonic samples increased, and the total amount of fatty acids decreased. However, the content of various aroma compounds in the activated carbon treatment group was lower than other samples.among which the ultrasonic treatment significantly increased the antioxidant capacity and color indexes of the prepared wines (P < 0.05), including the a * value, the C* ab value and the color value; The content and variety of volatile compounds in the samples were also significantly higher. 【Conclusion】It was concluded that the indexes and quality of Cistanche deserticola liquor after ultrasonic aging treatment were better, and this study provided data support and theoretical reference for the production of Cistanche deserticola liquor.
Key words: Cistanche deserticola liquor; formulation process optimization; aging; ultrasonic; fragrance
Cistanche deserticola liquor
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Cistanche deserticola Ma (Rou Cong Rong) is primarily produced in Xinjiang, Inner Mongolia, Shaanxi, and Gansu, China, and belongs to the Orobanchaceae family [1]. Cistanche deserticola is a tall herbaceous plant, typically 40–160 cm in height, with most of its body growing underground. It flowers from May to June and fruits from June to August [2]. In China's earliest extant pharmacological monograph, Shennong's Classic of Materia Medica, Cistanche deserticola is recorded as a medicinal substance [3]. It is rich in bioactive constituents and is reported to have hepatic protective, lipid‑lowering, immunomodulatory, neuroprotective effects, improve bone density, alleviate fatigue, and promote bowel movements [4].
Blend (compound) liquor is a beverage made by using fermented liquor, distilled liquor, or food‑grade ethanol as the base, and adding edible materials or substances with both medicinal and edible uses, or food additives, followed by blending, mixing, or further processing to alter the original style of the base liquor [5]. Because blend liquors do not require fermentation, have a short production cycle, diverse raw materials, and rich flavor profiles, they have broad market prospects. Studies have shown that using strong‑aroma Baijiu as the base, and adding extract from dried Hibiscus manihot (Jinhuakui) flowers, sea buckthorn fruit, and flavorings can yield a blend liquor with a soft, mellow mouthfeel and harmonized floral, fruity, and alcoholic aromas [6]. Zhang Lipan et al. [7] developed a blend liquor using sorghum liquor as the base, supplemented with goji berry, cornus fruit, and Danfeng peony; its physicochemical indices met the first‑class standard for strong‑aroma Baijiu, and both flavonoid content and antioxidant capacity were significantly increased (P < 0.05). Raquel et al. [8] optimized process conditions for an herbal liqueur; after optimization, the total phenolic content, color, and sensory quality improved significantly (P < 0.05). Chen Jiangping et al. [9] used Ningxi zao shao Baijiu as the base, adding okra, goji berry, and chrysanthemum to produce a blend liquor with a mellow taste and balanced aroma. He Famei [10] used sauce‑aroma Baijiu as the base, adding goji berry, dried tangerine peel, hawthorn, and dried longan, followed by honey to formulate a sauce‑aroma honey liquor; the resulting sample had significantly higher flavonoids, phenolic acids, amino acids, and antioxidant capacity than commercial honey wine (P < 0.05). Evidently, incorporating substances with both medicinal and edible properties into blend liquor manufacturing has high social value and practical significance for expanding the blend liquor market.
Honey is a natural sweet substance stored in the comb after bees collect plant honeydew, nectar, or secretions, mix them with their own secretions, and ripen the mixture [11]. Honey is rich in various nutrients, including minerals, vitamins, enzymes, and aromatic compounds, and has high nutritional value [12]. Adding honey can enrich the flavor of blend liquor, improve palatability, and enhance the overall aroma profile.
Freshly blended liquor often has pronounced alcoholic sharpness and unharmonized aroma, and typically requires aging to improve its quality. Artificial aging (maturation acceleration) uses physical and chemical methods to simulate the natural aging process, shortening the aging period while substantially improving liquor quality [13]. Hu Li et al. [14] used activated carbon to accelerate the maturation of grain Baijiu, improving taste and shortening the aging time. The mechanism involves adsorption by activated carbon and the presence of hydrogen, oxygen, nitrogen, metal oxides, and trace metals that can accelerate oxidation/reduction, esterification, condensation, and a series of complex reactions, thereby achieving maturation of freshly distilled Baijiu in a short time. Wu Zhifei et al. [15] used activated carbon‑mediated adsorption aging for sauce‑aroma Baijiu, significantly improving its flavor; its sensory scores surpassed those of the original base liquor. Room‑temperature filtration with activated carbon not only effectively reduces the turbidity of traditional Baijiu, but also enables efficient incorporation of medicinal‑edible raw materials into Baijiu, resulting in a clearer and more transparent liquor body with richer nutrients [16]. Ultrasonic aging uses shear stress and cavitation effects to subject the liquor to conditions of high temperature and pressure, accelerating the association of component molecules, promoting physical and chemical changes, and improving sensory quality [17]. Zhang Yinying et al. [18] applied ultrasonic aging to distilled base liquor; after treatment, the samples exhibited increased acids and esters, reduced fusel oils and acetaldehyde, and improved sensory properties. Microwave aging uses a high‑frequency electromagnetic field to cause rapid polarization and reorganization of polar molecules and water molecules in the liquor, accelerating alcoholization reactions and increasing the liquor's mellowness and richness [19]. He Qiong et al. [20] applied microwave aging to fig wine, increasing ester content and improving sensory quality.
To drive the development of alcoholic beverages and better meet consumer needs, thereby improving the formulation and process of blended liquors, this study aims to enhance the flavor and aroma of Cistanche blend liquor by using sauce‑aroma Baijiu as the base and adding honey and goji berry, and to optimize the processing technology of Cistanche blend liquor. Activated carbon, microwave, and ultrasound were used for artificial aging; the basic physicochemical indices, antioxidant capacity, color, and aroma compounds of the aged samples were analyzed and compared. The improvements in quality due to aging treatments and the quality differences among different aging methods were investigated, with a view to providing data support and theoretical reference for the research and production of new Cistanche blend liquors.
1 Materials and Methods
1.1 Raw Materials and Reagents
Desert Cistanche (containing polysaccharides, flavonoids, polyphenols, and phenylethanoid glycosides) was sourced from Minqin County, Wuwei City (Gansu Tiansheng Biotechnology Co., Ltd.). Honey (jujube blossom honey; containing proteins, amino acids, minerals, and flavonoids) was purchased from Anhui Fengxian Apiculture Co., Ltd. Goji berries (containing amino acids, organic acids, vitamins, polyphenols, flavonoids, fatty acids, and trace elements) were purchased from Gansu Tiansheng Biotechnology Co., Ltd. Sauce‑aroma aged Baijiu (53% vol), five years aged, type: Kunsha, was purchased from Guizhou Chang'an Liquor Co., Ltd. Granular activated carbon WH‑1 was purchased from Tianjin Guangfu Technology Development Co., Ltd., standard HG/T3491‑1999. The "Total Antioxidant Capacity (T‑AOC) Assay" kit was purchased from Shanghai Youxuan Biotechnology Co., Ltd.
1.2 Instruments and Equipment
Constant temperature water bath SHH‑W21‑600S (Shanghai Yuejin Medical Instrument Co., Ltd.); biochemical incubator SPX‑150‑Ⅱ (Shanghai Yuejin Medical Instrument Co., Ltd.); gas chromatography‑mass spectrometry TRACE 1310‑ISQ (Thermo Scientific, USA), equipped with a DB‑WAX column (60 m × 2.5 mm × 0.25 μm) and SPME fiber DVB/CAR/PDMS (50/30 μm); constant‑temperature heating magnetic stirrer DF‑101S (Zhengzhou Yalong Instrument Co., Ltd.); precision pH meter pHS‑3C (Shanghai Leici Instrument Factory); microwave‑optical‑ultrasonic extraction system SCIENTZ‑IIDM (Ningbo Scientz Biotechnology Co., Ltd.); digital handheld refractometer PAL‑2 (ATAGO, Japan); UV‑Vis spectrophotometer TU‑810 (Beijing Purkinje General Instrument Co., Ltd.).
Table 1. Factors and Levels of Orthogonal Test
| Levels / Factors | Cistanche deserticola extract (mL) | Honey (mL) | Lycium extract (mL) |
|---|---|---|---|
| 1 | 80 | 8 | 10 |
| 2 | 100 | 10 | 12 |
| 3 | 120 | 12 | 14 |
1.3 Experimental Methods
1.3.1 Preparation Process and Key Operating Points for Cistanche Blend Liquor
(1) Process flow
Cistanche pretreatment → addition of sauce‑aroma base liquor → maceration/extraction → filtration → addition of honey → addition of goji berry extract → centrifugation → pasteurization → Cistanche blend liquor.
(2) Key operating points
Cistanche pretreatment: Clean the Cistanche, cut into cubes of approximately 2 cm, dry until no surface moisture is felt and the cubes can be easily snapped by hand. Pulverize and pass through a 40‑mesh sieve.
Based on optimal Cistanche extract conditions determined in preliminary experiments, conduct a pre‑test for base liquor selection. Choose sauce‑aroma aged liquor as the base and adjust its alcohol content to prepare the Cistanche extract.
Cistanche extract preparation: alcohol by volume 19%, extraction time 28 h, solid‑to‑liquid ratio 1:57 g/mL, extraction temperature 20°C. Under these conditions, the maximum extraction yield of Cistanche polysaccharides reached 6.86%.
Goji berry extract preparation followed Wang Lijuan [21]: extraction time 5 h, solid‑to‑liquid ratio 1:20 g/mL, extraction temperature 100°C.
Liquor formulation: Mix Cistanche extract, honey, and goji berry extract according to an orthogonal experimental design.
Pasteurization: After bottling, water‑bath sterilize at 80°C for 20 minutes.
Table 2. Sensory Evaluation Table
| Grade | Score | Aroma | Taste | Color | Appearance |
|---|---|---|---|---|---|
| Excellent | 9 | Obvious aroma of Cistanche, honey, and Lycium | Rich and harmonious flavor, pleasant aftertaste | Bright color, glossy | Clear, transparent, no sediment |
| 8 | Aroma of all ingredients is well balanced | Well blended, smooth, and full-bodied | Bright color, some gloss | Mostly clear or with minimal sediment | |
| 7 | Good aroma, mild fragrance, with clear characteristics | Mild, balanced, no off-flavor | Bright color, glossy | Slight sediment may be present | |
| Satisfactory | 6 | Aroma of Cistanche, honey, and Lycium is weak | Slightly flat taste, mild bitterness | Slightly darker color, less glossy | Some visible sediment |
| 5 | Weak aroma from main ingredients, slight off-notes | Slightly sour or astringent, less pleasant | Dull color, minimal gloss | Noticeable suspended particles | |
| 4 | Aroma is very low or unbalanced | Acidic, overly sweet, or bitter | Dull red color, no gloss | Visible suspended solids or turbidity | |
| Bad | 3 | Poor aroma or strange smell | Unpleasant taste, harsh or overly sweet | Red or dark color, no gloss | Obvious suspended or precipitated solids |
| 2 | Faint or unpleasant smell | Strong off-flavor | Dull red, opaque | Large amount of sediment | |
| 1 | No aroma at all | Unpalatable | Dark, murky color | Very turbid with visible foreign matter |
1.3.2 Process Optimization of Cistanche Blend Liquor Formulation
An orthogonal experiment with three factors at three levels was designed, using fuzzy mathematics sensory evaluation indices for optimization. Factors and levels are shown in Table 1.
1.3.3 Fuzzy Mathematics Sensory Evaluation
According to Zhang Xun et al. [22], define the evaluation factor set U = {odor U1, taste U2, color U3, appearance U4}. The grade set V = {excellent V1, good V2, poor V3}. The three grades correspond to 8, 5, and 2 points, respectively, thus the evaluation grade set K = {K1, K2, K3} = {8, 5, 2}. The weight set is determined using user survey and paired comparison methods [23], yielding the weight set for Cistanche blend liquor W = {W1, W2, W3, W4}.
On the premise that the test products meet basic requirements, 10 students from a food science college (majors in food or oenology, trained in sensory evaluation) conducted a sensory evaluation of Cistanche liquor. Appropriate amounts of the liquor were placed in 10 colorless transparent tasting glasses for scoring and recording by the 10 students. Detailed scoring criteria are shown in Table 2.
1.3.4 Artificial Aging Treatments for Cistanche Blend Liquor
Use the non‑aged liquor as the control (CK).
Microwave aging: Take 250 mL of freshly blended liquor, seal, and apply microwave treatment (microwave power 640 W, treatment time 180 s) to obtain the microwave‑aged sample (WB) [24]. All treatments were performed in triplicate.
Ultrasonic aging: Take 250 mL of freshly blended liquor, seal, and apply ultrasound (ultrasonic power 150 W, treatment time 60 s) to obtain the ultrasonic‑aged sample (CS) [24].
Activated carbon aging: Weigh an appropriate amount of packing material and load a column. Wash with anhydrous ethanol until the effluent is not turbid, then rinse the column with ultrapure water until no ethanol odor is detected in the effluent. Filter the liquor sample through the column at a set flow rate and collect the middle fraction as the activated‑carbon‑aged sample (HXT) [25].
1.3.5 Analysis of Aroma Components
Following Li et al. [26], set the GC‑MS and MS conditions and analyze aroma components.
Aroma extraction: Pipette 8 mL of sample into a 15 mL vial, add 10 μL internal standard (2‑octanol, 81.06 μg/L) and 1 g NaCl, then add a stir bar. Seal with a membrane and equilibrate at 40°C for 30 min on a magnetic stirrer, followed by headspace SPME extraction for 30 min.
Compound identification was performed by matching against the NIST database (NIST Chemistry WebBook). Semi‑quantification of volatile compounds was conducted using the internal standard method with 2‑octanol as the standard.
1.3.6 Physicochemical Indices
Soluble solids were measured using a handheld refractometer. Alcohol content, pH, and total acidity were determined according to GB/T 15038-2006 "General analysis methods for wine and fruit wine."
Color parameters were measured by UV‑Vis spectrophotometry [27], and CIELAB color parameters L* (lightness), a* (red/green), b* (yellow/blue), chroma, and hue angle were calculated.
1.3.7 In Vitro Antioxidant Capacity of Cistanche Liquor
Total antioxidant capacity (T‑AOC) was measured using the "Total Antioxidant Capacity (T‑AOC) Assay" kit.
1.3.8 Sensory Evaluation of Cistanche Liquor
Same as in section 1.3.3.
1.4 Data Processing
Statistical analysis was performed using Microsoft Office Excel 2016 and SPSS 26.0. Duncan's multiple range test in SPSS 26.0 was used to determine significant differences (P < 0.05). Stacked bar charts were prepared with Origin 2021. OPLS‑DA was conducted using Simca 14.0, and heatmaps were drawn with Tbtools.
