Low-drunkenness radix fici simplicissimae wine and preparation method thereof

Abstract

The preparation method of the low-drunkenness radix fici simplicissimae wine comprises the following steps: dissolving sucrose powder in water to form a sucrose aqueous solution, adding red date powder, Chinese wolfberry fruit powder, radix fici simplicissimae powder and dendrobium nobile powder while stirring, fully and uniformly stirring, filtering, then carrying out homogenization treatment, and finally preparing freeze-dried powder of a wine brewing raw material by virtue of a freeze-drying technology, so as to obtain the low-drunkenness radix fici simplicissimae wine. Adding freeze-dried powder of a wine brewing raw material into the fermentation liquor while stirring, carrying out fermentation culture at normal temperature for 10-15 days, and after fermentation at normal temperature, carrying out secondary fermentation at the temperature of 8-12 DEG C for 1-3 days to obtain a medicinal liquor stock solution; and distilling and purifying the medicinal liquor stock solution, and removing foreshot in the first 3-5 minutes to obtain the medicinal liquor. The low-drunkenness radix fici simplicissimae wine is good in taste, strong in wine aroma and not prone to causing drunkenness.

Description

Technical Field

[0001] The invention relates to the technical field of winemaking, in particular to low-intoxication five-fingered ginseng wine and a preparation method thereof. Background Art

[0002] Five-fingered ginseng, the root of the Ficus microcarpa plant (Moraceae), is often used in soups with chicken, pork, and other ingredients. It's known for its benefits in dispelling dampness, strengthening the spleen, and boosting immunity. Five-fingered ginseng wine, a health-boosting medicinal wine made by sealing and steeping five-fingered ginseng with strong alcohol and other ingredients, has the benefits of tonifying qi and strengthening the spleen, boosting immunity, relieving fatigue, and dispelling dampness and unblocking meridians. Its mild properties make it a popular choice for treating spleen and stomach weakness, insufficient qi and blood, or excessive dampness.

[0003] The main components of five-fingered peach include polysaccharides, flavonoids, coumarins, amino acids, vitamins and minerals, and it also contains a small amount of alkaloids. At present, five-fingered peach wine is mainly made by fermentation and soaking. The five-fingered peach wine made by the conventional soaking method has a sharp taste and a slightly bitter taste. It needs to be soaked for a long time to remove the bitter taste, but the aroma of the five-fingered peach wine soaked for a long time is not strong enough; while the fermented five-fingered peach wine has a strong aroma, but a poor taste, which affects people's normal drinking. Summary of the Invention

[0004] In order to overcome the deficiencies of the prior art, one of the purposes of the present invention is to provide a method for preparing low-intoxication five-fingered ginseng wine to solve the above-mentioned traditional technical problems. The process is simple and easy to promote.

[0005] The second object of the present invention is to provide a low-intoxication five-fingered ginseng wine obtained by the above-mentioned preparation method, which has a good taste, a strong wine aroma, and is not easy to get drunk.

[0006] One of the objectives of the present invention is achieved by the following technical solution:

[0007] A method for preparing low-intoxication five-fingered peach wine comprises the following steps:

[0008] S1: Grind the quinquefolia, wolfberry, dendrobium, and red dates into powders to obtain quinquefolia powder, wolfberry powder, dendrobium powder, and red dates powder, respectively;

[0009] S2: Dissolve sucrose powder in water to form a sucrose aqueous solution. Then, while stirring, add red date powder, wolfberry powder, Ficus hirta Vahl powder, and dendrobium powder, stir well until evenly mixed, filter to remove insoluble substances, then conduct homogenization treatment. Finally, obtain the freeze-dried powder of the brewing raw materials through freeze-drying technology. Among them, the fermentation broth is composed of yeast, xiaoqu, cellulase, and rice wine. The addition amount of yeast is 0.1 - 0.5 wt% of the freeze-dried powder of the brewing raw materials, the addition amount of xiaoqu is 0.05 - 0.1 wt% of the freeze-dried powder of the brewing raw materials, the addition amount of cellulase is 0.05 - 0.1 wt% of the freeze-dried powder of the brewing raw materials, and the addition amount of rice wine is 2 - 5 times that of the freeze-dried powder of the brewing raw materials.

[0010] S3: While stirring, add the freeze-dried powder of the brewing raw materials to the fermentation broth, and ferment and culture at room temperature for 10 - 15 days. After fermentation at room temperature, then place it in a temperature environment of 8°C - 12°C for the second round of fermentation, and the fermentation time is 1 - 3 days to obtain the original medicinal liquor.

[0011] S4: Distill and purify the original medicinal liquor, and remove the first 3 - 5 minutes of the heads to obtain the product.

[0012] Further, in step S2, the sucrose aqueous solution is prepared by adding 200 g of sucrose to 1 L of water.

[0013] Further, in step S2, add 10 g of red date powder, 5 g of wolfberry powder, 50 g of Ficus hirta Vahl powder, and 5 g of dendrobium powder to 1 L of the sucrose aqueous solution.

[0014] Further, in step S2, the operating steps of the freeze-drying technology are as follows: Place the raw materials in a pre-freezing device, conduct pre-freezing treatment at a temperature of -40°C to -60°C until the raw materials are completely frozen. Place the pre-frozen raw materials in a freeze-drying device, and under a vacuum state, heat to sublime the ice crystals to complete the freeze-drying process.

[0015] Further, during the freeze-drying process, the sublimation temperature is 20°C - 40°C, and the sublimation time is 8 h - 24 h.

[0016] Further, in step S2, heat to 50°C before stirring well until evenly mixed.

[0017] Further, the viable count of yeast is greater than 5×10 10 CFU·g -1 、the viable count of xiaoqu is greater than 1×10 10 CFU·g -1 、the viable count of cellulase is greater than 0.5×10 10 CFU·g -1 。

[0018] Further, the rice wine is 40 - 50% vol rice wine.

[0019] Furthermore, in step S4, the distillation and purification temperature is 100°C - 120°C.

[0020] The second object of the present invention is achieved by the following technical solution:

[0021] A low-alcohol Ficus hirta Vahl wine, which is made by the above-mentioned preparation method.

[0022] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0023] 1. The low-alcohol Ficus hirta Vahl wine obtained by the preparation method of the low-alcohol Ficus hirta Vahl wine of the present invention has a better taste, a strong wine aroma, and is not easy to get a headache.

[0024] 2. The preparation method of the present invention protects the raw materials by using sucrose to avoid the degradation or other adverse reactions of the active ingredients of the raw materials during the freeze-drying process.

[0025] 3. The preparation method of the present invention further improves the taste and efficacy of the subsequent Ficus hirta Vahl wine by using the compounding of ingredients such as Ficus hirta Vahl, wolfberry, dendrobium, and red dates.

[0026] 4. The preparation method of the present invention adopts two fermentation processes, namely, normal temperature fermentation and low temperature fermentation, according to the action of the fermenting agent, which can further improve the taste and wine aroma of the wine. Specific Embodiments

[0027] The present invention provides a low-alcohol Ficus hirta Vahl wine, which has a better taste, a strong wine aroma, and is not easy to get a headache. Specifically, the preparation method of the low-alcohol Ficus hirta Vahl wine includes the following preparation steps:

[0028] S1: Grind Ficus hirta Vahl, wolfberry, dendrobium, and red dates into powders respectively to obtain Ficus hirta Vahl powder, wolfberry powder, dendrobium powder, and red date powder;

[0029] In this step, Ficus hirta Vahl powder, wolfberry powder, dendrobium powder, and red date powder can also be directly purchased in this step. However, in order to maintain the freshness and active ingredients of the raw materials, it is recommended to grind the powder on-site and then proceed to the next step. In this step, by grinding the raw materials into powders, it is convenient for the beneficial ingredients to overflow during the process of making wine, and at the same time, it is convenient for subsequent fermentation reactions, making the taste better and avoiding the presence of unfermented substances in the wine. Among them, the mesh number of the Ficus hirta Vahl powder is 80 - 100 meshes, the mesh number of the wolfberry powder is 120 - 200 meshes, the mesh number of the dendrobium powder is 80 - 100 meshes, and the mesh number of the red date powder is 120 - 200 meshes.

[0030] S2: Dissolve sucrose powder in water to form a sucrose aqueous solution. Then, while stirring, add red date powder, wolfberry powder, Ficus hirta Vahl powder, and dendrobium powder, stir well until evenly mixed, filter to remove insoluble substances, then perform homogenization treatment. Finally, obtain the freeze-dried powder of the brewing raw materials through freeze-drying technology;

[0031] In this step, the sucrose aqueous solution is prepared by adding 200 g of sucrose to 1 L of water, and the water is deionized water or distilled water. Add 10 g of red date powder, 5 g of wolfberry powder, 50 g of Ficus hirta Vahl powder, and 5 g of dendrobium powder to 1 L of the sucrose aqueous solution. Through the compounding effect of red dates, wolfberries, and dendrobium, the taste and efficacy of the subsequent Ficus hirta Vahl wine can be further improved. In this step, before stirring well, it can be appropriately heated to 50 °C to increase the overflow of active ingredients.

[0032] In this step, by utilizing the coating effect of sucrose, the stability of the active ingredients of each raw material during the freeze-drying process is improved, preventing the premature oxidation of oxidation components in the raw materials such as flavonoids, etc. At the same time, the coating effect of sucrose can be used to make each component easily soluble, and the role of sucrose as a carbon source for microorganisms can be utilized to facilitate the subsequent fermentation reaction of the freeze-dried powder, improve the contact and generation of enzyme activity and aroma precursors, and improve the taste of the wine. Using the raw materials in the form of freeze-dried powder as brewing materials can retain the active ingredients and flavors in the raw materials, and at the same time, it can also improve the fermentation reaction between the raw materials and the fermenting agent, enabling the raw materials to ferment fully and avoiding the retention of unfermented components that affect the taste.

[0033] In this step, the freeze-drying technology is as follows: Place the raw materials in a pre-freezing device and perform pre-freezing treatment at a temperature of -40 °C to -60 °C until the raw materials are completely frozen. Place the pre-frozen raw materials in a freeze-drying device, and under vacuum conditions, heat to sublime the ice crystals to complete the freeze-drying process. Among them, the sublimation temperature during the freeze-drying process is 20 °C to 40 °C, and the sublimation time is 8 h - 24 h.

[0034] S3: While stirring, add the freeze-dried powder of the brewing raw materials to the fermentation broth, and ferment and culture at room temperature for 10 - 15 days to enable the active ingredients of the raw materials to ferment rapidly under the action of the fermenting agent. After fermentation at room temperature, then place it in a temperature environment of 8 °C - 12 °C for the second round of fermentation, and the fermentation time is 1 - 3 days. Re-fermentation can improve the taste and aroma of the wine to obtain the original medicinal wine solution. Among them, the fermentation broth is made by blending yeast, xiaoqu, cellulase, and rice wine. The addition amount of yeast is 0.1 - 0.5 wt% of the freeze-dried powder of the brewing raw materials, the addition amount of xiaoqu is 0.05 - 0.1 wt% of the freeze-dried powder of the brewing raw materials, the addition amount of cellulase is 0.05 - 0.1 wt% of the freeze-dried powder of the brewing raw materials, the addition amount of rice wine is 2 - 5 times that of the freeze-dried powder of the brewing raw materials, and the viable count of yeast is greater than 5×10 10 CFU·g -1 、the viable count of xiaoqu is greater than 1×1010 CFU·g -1 、 the viable count of cellulase is greater than 0.5×10 10 CFU·g -1 , and the rice wine is rice wine with an alcohol content of 40-50% vol.

[0035] In this step, through the action of the mixed starter, the active ingredients in the raw materials can better carry out the fermentation reaction. Among them, cellulase cooperates with other enzymes to enable the fermentation broth to decompose the fiber components in each raw material and avoid affecting the taste of the wine.

[0036] S4: Distill and purify the original medicinal liquor at 100°C - 120°C, and remove the first 3-5 minutes of the heads, then it is obtained.

[0037] Next, in combination with specific embodiments, the present invention will be further described. It should be noted that, on the premise of no conflict, the following-described embodiments or technical features can be arbitrarily combined to form new embodiments. The raw materials in the embodiments can all be obtained through commercial channels; unless otherwise specified, the reagents, methods, and equipment used in the present invention are conventional reagents, methods, and equipment in the technical field. In the following embodiments, the yeast mother was purchased from Jinan Kangnuo Biotechnology Co., Ltd., the Xiaoqu was purchased from Liangshan Shengyuan Biological Qu Co., Ltd., and the cellulase was purchased from Guangdong Mingcheng Biotechnology Co., Ltd. The freeze-drying technology is: place the raw materials in a pre-freezing device and perform pre-freezing treatment at a temperature of -40°C to -60°C until the raw materials are completely frozen. Place the pre-frozen raw materials in a freeze-drying device, and under a vacuum state, heat to sublime the ice crystals to complete the freeze-drying process. Among them, the sublimation temperature during the freeze-drying process is 38°C, and the sublimation time is 12h. The sucrose aqueous solution is prepared by adding 200g of sucrose to 1L of water, and the water is deionized water or distilled water. 10g of red date powder, 5g of wolfberry powder, 50g of Ficus hirta Vahl powder, and 5g of Dendrobium officinale powder are added to 1L of sucrose aqueous solution. The viable count of the yeast mother is greater than 5×10 10 CFU·g -1 、 the viable count of the Xiaoqu is greater than 1×10 10 CFU·g -1 、 the viable count of cellulase is greater than 0.5×10 10 CFU·g -1 , and the rice wine is rice wine with an alcohol content of 40% vol. The mesh number of the Ficus hirta Vahl powder is 100 mesh, the mesh number of the wolfberry powder is 150 mesh, the mesh number of the Dendrobium officinale powder is 80 mesh, and the mesh number of the red date powder is 120 mesh.

[0038] Example 1

[0039] A low-alcohol Ficus hirta Vahl wine comprises the following preparation steps:

[0040] S1: Grind Ficus hirta, wolfberries, dendrobium officinale, and red dates into powders respectively to obtain Ficus hirta powder, wolfberry powder, dendrobium officinale powder, and red date powder respectively;

[0041] S2: Dissolve sucrose powder in water to form a sucrose aqueous solution. Then, while stirring, add red date powder, wolfberry powder, Ficus hirta powder, and dendrobium officinale powder, stir well, filter to remove insoluble substances, then perform homogenization treatment, and finally, through freeze-drying technology, obtain freeze-dried powder of the brewing raw materials;

[0042] S3: Add the freeze-dried powder of the brewing raw materials to the fermentation broth while stirring, and ferment and culture at room temperature for 10 days to enable the active ingredients of the raw materials to ferment rapidly under the action of the fermenting agent. After fermentation at room temperature, place it in an 8°C environment for a second round of fermentation for 2 days. The second fermentation can improve the taste and aroma of the wine to obtain the original medicinal wine solution. Among them, the fermentation broth is composed of yeast, xiaoqu, cellulase, and rice wine. The addition amount of yeast is 0.1wt% of the freeze-dried powder of the brewing raw materials, the addition amount of xiaoqu is 0.05wt% of the freeze-dried powder of the brewing raw materials, the addition amount of cellulase is 0.05wt% of the freeze-dried powder of the brewing raw materials, and the addition amount of rice wine is 2 times that of the freeze-dried powder of the brewing raw materials;

[0043] S4: Distill and purify the original medicinal wine solution at 100°C - 120°C, and remove the first 3 - 5 minutes of the wine head to obtain the product.

[0044] Example 2: Change in the addition amount of yeast

[0045] A low-intoxication Ficus hirta wine comprises the following preparation steps:

[0046] S1: Grind Ficus hirta, wolfberries, dendrobium officinale, and red dates into powders respectively to obtain Ficus hirta powder, wolfberry powder, dendrobium officinale powder, and red date powder respectively;

[0047] S2: Dissolve sucrose powder in water to form a sucrose aqueous solution. Then, while stirring, add red date powder, wolfberry powder, Ficus hirta powder, and dendrobium officinale powder, stir well, filter to remove insoluble substances, then perform homogenization treatment, and finally, through freeze-drying technology, obtain freeze-dried powder of the brewing raw materials;

[0048] S3: While stirring, add the freeze-dried powder of brewing raw materials to the fermentation broth, and ferment and culture at room temperature for 10 days to enable the active ingredients of the raw materials to rapidly ferment under the action of the ferment. After fermentation at room temperature, place it in an 8°C environment for the second round of fermentation for 2 days. The second fermentation can improve the taste and aroma of the wine, obtaining the original medicinal liquor. Among them, the fermentation broth is prepared by blending yeast, xiaoqu, cellulase, and rice wine. The addition amount of yeast is 0.5 wt% of the freeze-dried powder of brewing raw materials, the addition amount of xiaoqu is 0.05 wt% of the freeze-dried powder of brewing raw materials, the addition amount of cellulase is 0.05 wt% of the freeze-dried powder of brewing raw materials, and the addition amount of rice wine is 2 times that of the freeze-dried powder of brewing raw materials.

[0049] S4: Distill and purify the original medicinal liquor at 100°C - 120°C, and remove the first 3 - 5 minutes of the head of the liquor to obtain the product.

[0050] Example 3: Change in the room temperature fermentation time

[0051] A low-alcohol Wuzhimaotao wine comprises the following preparation steps:

[0052] S1: Grind Ficus hirta Vahl, wolfberry fruit, dendrobium officinale, and red dates into powders respectively to obtain Ficus hirta Vahl powder, wolfberry fruit powder, dendrobium officinale powder, and red date powder.

[0053] S2: Dissolve sucrose powder in water to form a sucrose aqueous solution. Then, while stirring, add red date powder, wolfberry fruit powder, Ficus hirta Vahl powder, and dendrobium officinale powder, stir well, filter to remove insoluble substances, then carry out homogenization treatment, and finally, through freeze-drying technology, obtain the freeze-dried powder of brewing raw materials.

[0054] S3: While stirring, add the freeze-dried powder of brewing raw materials to the fermentation broth, and ferment and culture at room temperature for 15 days to enable the active ingredients of the raw materials to rapidly ferment under the action of the ferment. After fermentation at room temperature, place it in an 8°C environment for the second round of fermentation for 2 days. The second fermentation can improve the taste and aroma of the wine, obtaining the original medicinal liquor. Among them, the fermentation broth is prepared by blending yeast, xiaoqu, cellulase, and rice wine. The addition amount of yeast is 0.1 wt% of the freeze-dried powder of brewing raw materials, the addition amount of xiaoqu is 0.05 wt% of the freeze-dried powder of brewing raw materials, the addition amount of cellulase is 0.05 wt% of the freeze-dried powder of brewing raw materials, and the addition amount of rice wine is 2 times that of the freeze-dried powder of brewing raw materials.

[0055] S4: Distill and purify the original medicinal liquor at 100°C - 120°C, and remove the first 3 - 5 minutes of the head of the liquor to obtain the product.

[0056] Example 4: Change in the low-temperature fermentation temperature

[0057] A low-alcohol Wuzhimaotao wine comprises the following preparation steps:

[0058] S1: Grind Ficus hirta Vahl, wolfberry, dendrobium, and red dates into powders respectively to obtain Ficus hirta Vahl powder, wolfberry powder, dendrobium powder, and red date powder respectively;

[0059] S2: Dissolve sucrose powder in water to form a sucrose aqueous solution. Then, while stirring, add red date powder, wolfberry powder, Ficus hirta Vahl powder, and dendrobium powder, stir well, filter to remove insoluble substances, then carry out homogenization treatment, and finally, through freeze-drying technology, obtain freeze-dried powder of brewing raw materials;

[0060] S3: While stirring, add the freeze-dried powder of brewing raw materials to the fermentation broth, ferment and culture at room temperature for 10 days, so that the active ingredients of the raw materials can be quickly fermented under the action of the ferment. After fermentation at room temperature, place it in a temperature environment of 12 °C for the second round of fermentation, and the fermentation time is 2 days. Re-fermentation can improve the taste and aroma of the wine to obtain the original liquor of medicinal wine; among them, the fermentation broth is composed of yeast, xiaoqu, cellulase, and rice wine. The addition amount of yeast is 0.1 wt% of the freeze-dried powder of brewing raw materials, the addition amount of xiaoqu is 0.05 wt% of the freeze-dried powder of brewing raw materials, the addition amount of cellulase is 0.05 wt% of the freeze-dried powder of brewing raw materials, and the addition amount of rice wine is 2 times that of the freeze-dried powder of brewing raw materials;

[0061] S4: Distill and purify the original liquor of medicinal wine at 10℃ - 120℃, and remove the first 3 - 5 minutes of the wine head to obtain it.

[0062] In Comparative Example 1, the fermentation time at room temperature is reduced to 5 days

[0063] A low-alcohol Ficus hirta Vahl wine comprises the following preparation steps:

[0064] S1: Grind Ficus hirta Vahl, wolfberry, dendrobium, and red dates into powders respectively to obtain Ficus hirta Vahl powder, wolfberry powder, dendrobium powder, and red date powder respectively;

[0065] S2: Dissolve sucrose powder in water to form a sucrose aqueous solution. Then, while stirring, add red date powder, wolfberry powder, Ficus hirta Vahl powder, and dendrobium powder, stir well, filter to remove insoluble substances, then carry out homogenization treatment, and finally, through freeze-drying technology, obtain freeze-dried powder of brewing raw materials;

[0066] S3: While stirring, add the freeze-dried powder of brewing raw materials to the fermentation broth, and ferment and culture at room temperature for 5 days, so that the active ingredients of the raw materials can be rapidly fermented under the action of the ferment. After fermentation at room temperature, place it in an 8°C environment for the second round of fermentation, and the fermentation time is 2 days. Re-fermentation can improve the taste and aroma of the wine to obtain the original medicinal wine solution. Among them, the fermentation broth is made by blending yeast, xiaoqu, cellulase, and rice wine. The addition amount of yeast is 0.1wt% of the freeze-dried powder of brewing raw materials, the addition amount of xiaoqu is 0.05wt% of the freeze-dried powder of brewing raw materials, the addition amount of cellulase is 0.05wt% of the freeze-dried powder of brewing raw materials, and the addition amount of rice wine is 2 times that of the freeze-dried powder of brewing raw materials;

[0067] S4: Distill and purify the original medicinal wine solution at 100°C - 120°C, and remove the first 3 - 5 minutes of the wine head to obtain the product.

[0068] Change of the raw materials in Comparative Example 2, without adding wolfberry

[0069] A low-alcohol Ficus hirta Vahl wine comprises the following preparation steps:

[0070] S1: Grind Ficus hirta Vahl, dendrobium officinale, and red dates into powders respectively to obtain Ficus hirta Vahl powder, dendrobium officinale powder, and red date powder;

[0071] S2: Dissolve the sucrose powder in water to form a sucrose aqueous solution, then while stirring, add the red date powder, Ficus hirta Vahl powder, and dendrobium officinale powder, stir well, filter to remove insoluble substances, then carry out homogenization treatment, and finally, through freeze-drying technology, prepare the freeze-dried powder of brewing raw materials;

[0072] S3: While stirring, add the freeze-dried powder of brewing raw materials to the fermentation broth, and ferment and culture at room temperature for 10 days, so that the active ingredients of the raw materials can be rapidly fermented under the action of the ferment. After fermentation at room temperature, place it in an 8°C environment for the second round of fermentation, and the fermentation time is 2 days. Re-fermentation can improve the taste and aroma of the wine to obtain the original medicinal wine solution. Among them, the fermentation broth is made by blending yeast, xiaoqu, cellulase, and rice wine. The addition amount of yeast is 0.1wt% of the freeze-dried powder of brewing raw materials, the addition amount of xiaoqu is 0.05wt% of the freeze-dried powder of brewing raw materials, the addition amount of cellulase is 0.05wt% of the freeze-dried powder of brewing raw materials, and the addition amount of rice wine is 2 times that of the freeze-dried powder of brewing raw materials;

[0073] S4: Distill and purify the original medicinal wine solution at 100°C - 120°C, and remove the first 3 - 5 minutes of the wine head to obtain the product.

[0074] Change of the raw materials in Comparative Example 3, without adding dendrobium officinale

[0075] A low-alcohol Ficus hirta Vahl wine comprises the following preparation steps:

[0076] S1: Grind Ficus hirta Vahl, Chinese wolfberry, and red dates into powders respectively to obtain Ficus hirta Vahl powder, Chinese wolfberry powder, and red date powder.

[0077] S2: Dissolve sucrose powder in water to form a sucrose aqueous solution. Then, while stirring, add Chinese wolfberry powder, red date powder, and Ficus hirta Vahl powder, stir well until evenly mixed, filter to remove insoluble substances, then conduct homogenization treatment. Finally, obtain the freeze-dried powder of the brewing raw materials through freeze-drying technology.

[0078] S3: While stirring, add the freeze-dried powder of the brewing raw materials to the fermentation broth, and ferment and culture at room temperature for 10 days to enable the active ingredients of the raw materials to rapidly ferment under the action of the fermenting agent. After room temperature fermentation, then place it in an 8°C temperature environment for a second round of fermentation for 2 days. The second fermentation can improve the taste and aroma of the wine to obtain the original medicinal liquor. Among them, the fermentation broth is prepared by blending yeast, xiaoqu, cellulase, and rice wine. The addition amount of yeast is 0.1 wt% of the freeze-dried powder of the brewing raw materials, the addition amount of xiaoqu is 0.05 wt% of the freeze-dried powder of the brewing raw materials, the addition amount of cellulase is 0.05 wt% of the freeze-dried powder of the brewing raw materials, and the addition amount of rice wine is 2 times that of the freeze-dried powder of the brewing raw materials.

[0079] S4: Distill and purify the original medicinal liquor at 100°C - 120°C, and remove the first 3 - 5 minutes of the head of the liquor to obtain the product.

[0080] For Comparative Example 4, change the raw materials and do not add red dates

[0081] A low-alcohol Ficus hirta Vahl wine comprises the following preparation steps:

[0082] S1: Grind Ficus hirta Vahl, Chinese wolfberry, and dendrobium into powders respectively to obtain Ficus hirta Vahl powder and dendrobium powder.

[0083] S2: Dissolve sucrose powder in water to form a sucrose aqueous solution. Then, while stirring, add Chinese wolfberry powder, Ficus hirta Vahl powder, and dendrobium powder, stir well until evenly mixed, filter to remove insoluble substances, then conduct homogenization treatment. Finally, obtain the freeze-dried powder of the brewing raw materials through freeze-drying technology.

[0084] S3: While stirring, add the freeze-dried powder of the brewing raw materials to the fermentation broth, and ferment and culture at room temperature for 10 days to enable the active ingredients of the raw materials to rapidly ferment under the action of the fermenting agent. After room temperature fermentation, then place it in an 8°C temperature environment for a second round of fermentation for 2 days. The second fermentation can improve the taste and aroma of the wine to obtain the original medicinal liquor. Among them, the fermentation broth is prepared by blending yeast, xiaoqu, cellulase, and rice wine. The addition amount of yeast is 0.1 wt% of the freeze-dried powder of the brewing raw materials, the addition amount of xiaoqu is 0.05 wt% of the freeze-dried powder of the brewing raw materials, the addition amount of cellulase is 0.05 wt% of the freeze-dried powder of the brewing raw materials, and the addition amount of rice wine is 2 times that of the freeze-dried powder of the brewing raw materials.

[0085] S4: Distill and purify the original medicinal liquor at 100°C - 120°C, and remove the first 3 - 5 minutes of the heads of the liquor, then it is obtained.

[0086] For Comparative Example 5, the fermenting agent is changed and cellulase is not added.

[0087] A low - alcohol Wuzhimaotao wine comprises the following preparation steps:

[0088] S1: Grind Ficus hirta Vahl, Chinese wolfberry, Dendrobium officinale, and red dates into powders respectively to obtain Ficus hirta Vahl powder, Chinese wolfberry powder, Dendrobium officinale powder, and red date powder.

[0089] S2: Dissolve sucrose powder in water to form a sucrose aqueous solution, then add red date powder, Chinese wolfberry powder, Ficus hirta Vahl powder, and Dendrobium officinale powder while stirring, stir well, filter to remove insoluble substances, then carry out homogenization treatment, and finally, obtain the freeze - dried powder of the brewing raw materials through freeze - drying technology.

[0090] S3: Add the freeze - dried powder of the brewing raw materials to the fermentation broth while stirring, ferment and culture at room temperature for 10 days to enable the active ingredients of the raw materials to ferment rapidly under the action of the fermenting agent. After fermentation at room temperature, then place it in an 8°C temperature environment for the second - round fermentation, and the fermentation time is 2 days. The second - round fermentation can improve the taste and aroma of the wine, and obtain the original medicinal liquor; wherein, the fermentation broth is made by blending yeast, xiaoqu, and rice wine. The addition amount of yeast is 0.1wt% of the freeze - dried powder of the brewing raw materials, the addition amount of xiaoqu is 0.05wt% of the freeze - dried powder of the brewing raw materials, and the addition amount of rice wine is 2 times that of the freeze - dried powder of the brewing raw materials.

[0091] S4: Distill and purify the original medicinal liquor at 100°C - 120°C, and remove the first 3 - 5 minutes of the heads of the liquor, then it is obtained.

[0092] Comparative Example 6

[0093] Different from Example 1, in Comparative Example 6, freeze - dried powder is not used, and conventional Ficus hirta Vahl powder, Chinese wolfberry powder, Dendrobium officinale powder, and red date powder are directly used, that is, steps S1 and S2 are not included, and other preparation steps are the same as those in Example 1.

[0094] The specific steps are as follows:

[0095] S1: While stirring, add brewing raw materials to the fermentation broth and ferment at room temperature for 10 days, enabling the active ingredients of the raw materials to ferment rapidly under the action of the ferment. After fermentation at room temperature, place it in an 8°C environment for a second round of fermentation for 2 days. This secondary fermentation can improve the taste and aroma of the wine, obtaining the original medicinal wine solution. Among them, the fermentation broth is made by blending yeast, xiaoqu, cellulase, and rice wine. The addition amount of yeast is 0.1 wt% of the freeze-dried powder of the brewing raw materials, the addition amount of xiaoqu is 0.05 wt% of the freeze-dried powder of the brewing raw materials, the addition amount of cellulase is 0.05 wt% of the freeze-dried powder of the brewing raw materials, and the addition amount of rice wine is 2 times that of the freeze-dried powder of the brewing raw materials. The brewing raw materials are a mixture of Ficus hirta Vahl powder, wolfberry powder, dendrobium powder, and red date powder. The addition amounts of Ficus hirta Vahl powder, wolfberry powder, dendrobium powder, and red date powder in each raw material are the same as those in Example 1.

[0096] S2: Distill and purify the original medicinal wine solution at 100°C - 120°C, removing the first 3 - 5 minutes of the heads, and that's it.

[0097] Performance Test

[0098] 1. Detection of contents such as alcohol content, polyphenols, and total flavonoids

[0099] The content of this substance is detected and analyzed by high performance liquid chromatography (HPLC), gas chromatography - mass spectrometry (GC - MS), and liquid chromatography - time - of - flight mass spectrometry (LC - TOF - MS). Among them, polyphenols are calculated as gallic acid, and total flavonoids are calculated as rutin.

[0100] 2. Sensory evaluation

[0101] Select 10 people, 5 males and 5 females, for sensory evaluation. Among them, sensory evaluation includes appearance, aroma (wine fragrance), flavor (sour, sweet, bitter, spicy), taste (astringent, full - bodied), style (whether it causes a hangover), etc. The scoring range for each characteristic by the panelists is 0 - 10 points (0 points: none; 1 - 3 points: very weak; 4 - 5 points: ordinary; 6 - 7 points: medium; 8 - 9 points: strong; 10 points: very strong). Add up the scores for each item to obtain the final score.

[0102] 3. The results are shown in Table 1 below.

[0103] Table 1

[0104] Project Alcohol content (% vol) Polyphenols (mg / L) Total flavonoids (mg / L) Total sensory score Example 1 35.2 12.56 9.35 92 Example 2 (Change in the addition amount of yeast starter) 35.9 13.21 10.11 89 Example 3 (Change in fermentation time at room temperature) 34.5 13.13 9.66 95 Example 4 (Change in fermentation temperature at low temperature) 36.3 12.23 8.98 90 Comparative Example 1 (Fermentation time at room temperature reduced to 5 days) 25.2 5.64 3.58 73 Comparative Example 2 (Change in raw materials, wolfberry not added) 34.8 8.34 5.68 63 Comparative Example 3 (Change in raw materials, dendrobium not added) 34.5 7.23 4.87 57 Comparative Example 4 (Change in raw materials, red date not added) 35.0 8.95 6.12 59 Comparative Example 5 (Change in fermenting agent, cellulase not added) 28.8 6.21 4.56 58 Comparative Example 6 (Steps S1 and S2 not included) 32.1 6.54 4.68 62

[0105] In the above table, it can be seen that the scores of the examples of the present invention are relatively high, proving that it has a better taste, strong wine fragrance, and is not easy to cause a hangover.

[0106] The above embodiments are only preferred embodiments of the present invention, and cannot be used to limit the scope of protection of the present invention. Any non-substantive changes and substitutions made by those skilled in the art based on the present invention fall within the scope of protection required by the present invention.

Claims

1. A preparation method of low-alcohol Broussonetia papyrifera wine, characterized in that It includes the following preparation steps: S1: Grind Ficus hirta, Chinese wolfberry, Dendrobium officinale, and red dates into powders respectively to obtain Ficus hirta powder, Chinese wolfberry powder, Dendrobium officinale powder, and red date powder; S2: Dissolve sucrose powder in water to form a sucrose aqueous solution. Then, while stirring, add red date powder, Chinese wolfberry powder, Ficus hirta powder, and Dendrobium officinale powder, stir well, filter to remove insoluble substances. Next, perform homogenization treatment. Finally, obtain the freeze-dried powder of the brewing raw materials through freeze-drying technology; S3: Add the freeze-dried powder of the brewing raw materials to the fermentation broth while stirring, and ferment and culture at room temperature for 10 - 15 days. After fermentation at room temperature, then place it in a temperature environment of 8°C - 12°C for the second round of fermentation, and the fermentation time is 1 - 3 days to obtain the original medicinal liquor. Among them, the fermentation broth is composed of yeast, xiaoqu, cellulase, and rice wine. The addition amount of yeast is 0.1 - 0.5wt% of the freeze-dried powder of the brewing raw materials, the addition amount of xiaoqu is 0.05 - 0.1wt% of the freeze-dried powder of the brewing raw materials, the addition amount of cellulase is 0.05 - 0.1wt% of the freeze-dried powder of the brewing raw materials, and the addition amount of rice wine is 2 - 5 times that of the freeze-dried powder of the brewing raw materials; S4: Distill and purify the original medicinal liquor, and remove the first 3 - 5 minutes of the head of the liquor to obtain it.

2. The preparation method of the low-alcohol Broussonetia papyrifera wine according to claim 1, characterized in that, In step S2, the sucrose aqueous solution is prepared by adding 200 g of sucrose to 1 L of water.

3. The preparation method of the low-alcohol Ficus hirta wine according to claim 1, wherein In step S2, add 10 g of red date powder, 5 g of Chinese wolfberry powder, 50 g of Ficus hirta powder, and 5 g of Dendrobium officinale powder to 1 L of the sucrose aqueous solution.

4. The preparation method of the low-alcohol Broussonetia papyrifera wine according to claim 1, characterized in that, In step S2, the operating steps of the freeze-drying technology are: Place the raw materials in a pre-freezing device and perform pre-freezing treatment at a temperature of -40°C to -60°C until the raw materials are completely frozen. Place the pre-frozen raw materials in a freeze-drying device, and under vacuum conditions, heat to sublime the ice crystals to complete the freeze-drying process.

5. The preparation method of the low-alcohol Broussonetia papyrifera wine according to claim 4, characterized in that, During the freeze-drying process, the sublimation temperature is 20°C - 40°C, and the sublimation time is 8 h - 24 h.

6. The preparation method of the low-alcohol Broussonetia papyrifera wine according to claim 1, characterized in that In step S2, heat to 50°C before stirring well.

7. The preparation method of the low-alcohol Broussonetia papyrifera wine according to claim 6, characterized in that, The viable count of the yeast starter is greater than 5×10 10 CFU·g -1 , the viable count of the starter cake is greater than 1×10 10 CFU·g -1 , and the viable count of the cellulase is greater than 0.5×10 10 CFU·g -1 .

8. The preparation method of the low-alcohol Broussonetia papyrifera wine according to claim 6, wherein, The rice wine is 40 - 50% vol rice wine.

9. The preparation method of the low-alcohol Broussonetia papyrifera wine according to claim 1, characterized in that, In step S4, the distillation and purification temperature is 100°C - 120°C.

10. A low-alcohol Ficus hirta wine, characterized in that, The low-alcohol Ficus hirta wine is made by using the preparation method described in any one of claims 1 - 9.