Urena procumbens and dendrobium nobile wine and preparation method thereof

Abstract

The invention relates to a urena procumbens dendrobium candidum wine and a preparation method thereof. The urena procumbens dendrobium candidum wine comprises the following components: extract liquid prepared from base wine and Sanjing Mountain dendrobium candidum, cellar bottom wine, cellar surface wine, mellow and sweet base wine, Maotai-flavor old wine, raw sand wine and crushed sand wine. According to the technical scheme, Sanjing Mountain Tujia Maotai-flavor wine is used as base wine, Sanjing Mountain dendrobium officinale slices are used as auxiliary materials, and the functional beverage wine is prepared through soaking and blending. Dendrobium officinale has the effects of tonifying stomach and promoting fluid, enriching yin and nourishing kidney, clearing liver and improving vision and the like, and the urena dendrobium officinale wine is a preferred good wine for middle-aged and elderly drinking enthusiasts with deficiency of stomach yin and deficiency of liver-yin and kidney-yin; on the basis of Maotai-flavor, the unique grass flavor of dendrobium nobile is added to the urena dendrobium nobile wine; by utilizing the warm property of the wine, the spleen and the stomach are prevented from being injured due to the slight cold property of the dendrobium officinale after being independently taken for a long time, and the consumer group is expanded.

Description

Technical Field

[0001] The invention relates to the technical field of blended wine production, and in particular to Fanjinghu wine and a preparation method thereof. Background Art

[0002] Blended alcoholic beverages are "alcoholic beverages made by blending, mixing, or reprocessing fermented alcohol, distilled alcohol, or edible alcohol with edible ingredients and / or food additives." As a unique form of life and culture, alcohol has been an integral part of Chinese life from ancient times to the present.

[0003] Competition in the national liquor industry is fierce. Beyond improving brewing processes, innovating technologies, and reducing costs, most liquor producers prioritize performance, which is their core competitive advantage. With rising living standards and changing lifestyles, the concept of health and wellness has emerged. Functional alcoholic beverages, owing to their health and wellness benefits, are gaining popularity among drinkers. Summary of the Invention

[0004] In view of this, the purpose of the present invention is to provide a Fanjinghu wine and a preparation method thereof, so as to adapt to the improvement of living standards, changes in lifestyle and the concept of health care, and prepare a functional beverage wine with health care advantages.

[0005] The present invention is achieved through the following technical solutions:

[0006] The invention discloses a Fanjinghu wine, comprising the following components: an extract prepared from base wine and Fanjingshan Dendrobium officinale, cellar bottom wine, cellar surface wine, mellow and sweet base wine, sauce-flavored aged wine, raw sand wine and crushed sand wine.

[0007] It is further defined that the ratio of each component to the total volume is: 0.02% of cellar bottom wine, 0.02% of cellar surface wine, 0.01% of sweet base wine, 0.01% of sauce-flavored old wine, 0.005% of raw sand wine and 0.005% of broken sand wine, and the remainder is extract.

[0008] A method for preparing Fanjinghu wine comprises the following steps:

[0009] S001, preparing the extract, putting the base wine and the Fanjingshan Dendrobium officinale into a soaking tank, and then filtering to obtain the extract;

[0010] S002, preparing: adding the extract, cellar bottom wine, cellar surface wine, mellow and sweet base wine, sauce-flavored old wine, raw sand wine and broken sand wine into the extract according to proportion, and mixing uniformly to obtain.

[0011] It is further defined that the immersion tank includes a tank body with an opening at the top and a cover body for closing the opening, the cover body is connected to a heat exchange body extending into the tank body, the heat exchange body has a flow channel for the flow of heat exchange medium, the tank body is provided with a flow guide pipe, the flow guide pipe is sleeved on the heat exchange body, the flow guide pipe divides the interior of the tank body into a first volume cavity located in the flow guide pipe and a second volume cavity located between the flow guide pipe and the tank body, and the upper end of the flow guide pipe is provided with a plurality of flow guide holes connecting the first volume cavity and the second volume cavity, and there is a gap between the lower end of the flow guide pipe and the bottom of the tank body, and a channel connecting the bottom of the first volume cavity and the second volume cavity is formed through the gap.

[0012] It is further defined that the heat exchanger includes an outer tube with a closed lower end and an inner tube, the upper end of the outer tube is connected to the cover body, and the lower end extends into the tank body, the inner tube is located inside the outer tube, and there is a gap between the inner tube and the lower end of the outer tube, and the upper end of the inner tube extends outside the upper end of the outer tube;

[0013] The inner tube and the outer tube constitute a flow channel for the flow of heat exchange medium. The upper end of the outer tube is the flow channel inlet, and the upper end of the outer tube is the flow channel outlet. The heat exchange medium can enter from the upper end of the inner tube and be discharged from the lower end of the inner tube into the outer tube, and then be discharged from the upper end of the outer tube.

[0014] It is further defined that the outer wall of the outer tube is integrally formed with a plurality of fins protruding outward and extending along the length direction of the outer tube.

[0015] It is further defined that the fin plate is a hollow structure, the side wall of the outer tube is provided with a plurality of openings extending along the length direction, the plurality of openings are arranged in a one-to-one correspondence with the plurality of fin plates, and are respectively connected to the interior of the outer tube through the openings.

[0016] It is further defined that the tank body and the outer tube are both made of ceramic materials, and the heat exchange medium is air.

[0017] It is further defined that the soaking process comprises:

[0018] S001. Clean the Fanjingshan Dendrobium officinale and dry it in the shade for later use.

[0019] S002. Adding the Dendrobium officinale and base wine into a soaking tank according to the ratio, and placing it in a constant temperature and humidity workshop;

[0020] S003. The upper end of the inner tube is connected to the heat exchange medium source, and the temperature difference between the heat exchange medium and the factory building is 1-2℃;

[0021] Wherein, the Fanjingshan Dendrobium officinale is located in the first cavity and / or the second cavity.

[0022] It is further defined that the specific method for preparing the extract includes:

[0023] The first base wine is prepared by mixing three-year-old base wine with Fanjing Mountain Dendrobium officinale, wherein the material-liquid ratio is 1g:60mL and the base wine is put into a soaking tank for 50-60 days;

[0024] The second base wine is prepared by mixing five-year-old base wine with Fanjing Mountain Dendrobium officinale, wherein the material-liquid ratio is 1g:60mL and the wine is put into a soaking tank for 50-60 days;

[0025] The third base wine is prepared by mixing eight-year-old base wine with Fanjing Mountain Dendrobium officinale, wherein the material-liquid ratio is 1g:60mL and the wine is put into a soaking tank for 50-60 days;

[0026] The fourth base wine is prepared by mixing ten-year-old base wine with Fanjing Mountain Dendrobium officinale, wherein the material-liquid ratio is 1g:60mL and the wine is put into a soaking tank for 50-60 days;

[0027] The blending ratio of the first base wine, the second base wine, the third base wine and the fourth base wine is 7:1:1:1.

[0028] The beneficial effects of the present invention are:

[0029] This Fanjinghu wine and its preparation method utilize Fanjing Mountain Tujia Maotai-flavor liquor as a base liquor and Fanjing Mountain Dendrobium officinale slices as a supplementary ingredient. Through soaking and blending, the wine becomes a functional beverage. Dendrobium officinale boasts benefits such as nourishing the stomach and promoting fluid production, nourishing yin and tonifying the kidneys, and clearing the liver and improving eyesight. This wine is the preferred choice for middle-aged and elderly drinkers suffering from insufficient stomach yin and liver and kidney yin. Fanjinghu wine enhances the Maotai-flavor aroma with the unique grassy aroma of dendrobium. The warming properties of the wine prevent long-term damage to the spleen and stomach caused by the slightly cold properties of Dendrobium officinale alone, thus expanding its consumer base.

[0030] Other advantages, objects, and features of the present invention will be described in part in the following description and, in part, will be apparent to those skilled in the art upon examination of the following description or may be learned from practice of the present invention. The objects and other advantages of the present invention may be realized and obtained through the following description. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] Figure 1 This is the standard curve of glucose reference;

[0032] Figure 2 This is the effect of extraction time on the extraction of polysaccharides from Dendrobium officinale;

[0033] Figure 3 This is the effect of the solid-liquid ratio on the extraction of polysaccharides from Dendrobium officinale;

[0034] Figure 4 This is the main view of the soaking tank;

[0035] Figure 5 Schematic diagram of the internal structure of the soaking tank;

[0036] Figure 6 It is a schematic diagram of the structure of the guide pipe and the heat exchange body in the tank;

[0037] Figure 7 Schematic diagram of the cross-sectional structure of the outer tube;

[0038] In the figure: 1. tank body; 2. cover body; 3. flow guide tube; 4. flow guide hole; 5. first cavity; 6. second cavity; 7. inner tube; 8. outer tube; 9. fin plate. DETAILED DESCRIPTION

[0039] To make the objectives, technical solutions, and advantages of the embodiments of the present invention more clear, the technical solutions of the embodiments of the present invention will be clearly and completely described below in conjunction with the accompanying drawings of the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Generally, the components of the embodiments of the present invention described and shown in the drawings herein can be arranged and designed in various different configurations.

[0040] Therefore, the following detailed description of the embodiments of the present invention provided in the accompanying drawings is not intended to limit the scope of the invention as claimed, but rather merely represents selected embodiments of the present invention. All other embodiments derived by persons of ordinary skill in the art based on the embodiments of the present invention without creative effort shall fall within the scope of protection of the present invention.

[0041] It should be noted that similar reference numerals and letters denote similar items in the following drawings, and therefore, once an item is defined in one drawing, it does not need to be further defined or explained in subsequent drawings.

[0042] In the above description of the present invention, it should be noted that the terms "one side," "the other side," and the like indicate orientations or positional relationships based on the orientations or positional relationships shown in the accompanying drawings, or the orientations or positional relationships in which the inventive product is typically placed when in use. These terms are intended solely to facilitate the description of the present invention and simplify the description, and are not intended to indicate or imply that the devices or components referred to must have, be constructed, or operate in a specific orientation. Therefore, they should not be construed as limitations on the present invention. Furthermore, the terms "first," "second," and the like are used solely for distinction and should not be construed as indicating or implying relative importance.

[0043] Furthermore, the term "identical" and similar terms do not necessarily require that the components be absolutely identical; slight variations are permitted. The term "perpendicular" simply refers to the positional relationship between components being more perpendicular than "parallel," not that the structure must be perfectly vertical; rather, it can be slightly tilted.

[0044] See also Figure 1-3 The present invention provides a technical solution: a Fanjinghu wine, comprising the following components: an extract made from base wine and Fanjing Mountain Dendrobium officinale, cellar bottom wine, cellar surface wine, mellow and sweet base wine, sauce-flavored old wine, raw sand wine and crushed sand wine.

[0045] The proportions of each component to the total volume are: 0.02% of cellar bottom wine, 0.02% of cellar surface wine, 0.01% of sweet base wine, 0.01% of sauce-flavored old wine, 0.005% of raw sand wine and 0.005% of broken sand wine, and the remainder is extract.

[0046] A method for preparing Fanjinghu wine comprises the following steps:

[0047] S001, extract preparation, base wine and Fanjingshan Dendrobium officinale are placed in a soaking tank for soaking, and then filtered to obtain an extract;

[0048] S002, preparing: adding the extract, cellar bottom wine, cellar surface wine, mellow and sweet base wine, sauce-flavored old wine, raw sand wine and broken sand wine into the extract according to proportion, and mixing uniformly to obtain.

[0049] The specific method for preparing the extract comprises:

[0050] The first base wine is prepared by mixing three-year-old base wine with Fanjing Mountain Dendrobium officinale, wherein the material-liquid ratio is 1g:60mL and the base wine is put into a soaking tank for 50-60 days;

[0051] The second base wine is prepared by mixing five-year-old base wine with Fanjing Mountain Dendrobium officinale, wherein the material-liquid ratio is 1g:60mL and the wine is put into a soaking tank for 50-60 days;

[0052] The third base wine is prepared by mixing eight-year-old base wine with Fanjing Mountain Dendrobium officinale, wherein the material-liquid ratio is 1g:60mL and the wine is put into a soaking tank for 50-60 days;

[0053] The fourth base wine is prepared by mixing ten-year-old base wine with Fanjing Mountain Dendrobium officinale, wherein the material-liquid ratio is 1g:60mL and the wine is put into a soaking tank for 50-60 days;

[0054] The blending ratio of the first base wine, the second base wine, the third base wine and the fourth base wine is 7:1:1:1.

[0055] Using Fanjing Mountain Tujia Maotai-flavor liquor (53% vol) as the base liquor and Fanjing Mountain Dendrobium officinale slices as the auxiliary ingredient, a functional alcoholic beverage was prepared through soaking and blending. Using Dendrobium officinale polysaccharides as the evaluation indicator, the response surface methodology was used to optimize the soaking time and material-liquid ratio process conditions based on the results of a single-factor experiment, providing a scientific basis for the large-scale production of Fanjinghu wine. Dendrobium officinale has the benefits of nourishing the stomach and promoting fluid production, nourishing yin and tonifying the kidneys, and clearing the liver and improving eyesight. Fanjinghu wine is the preferred choice for middle-aged and elderly drinkers with insufficient stomach yin and liver and kidney yin. Fanjinghu wine enhances the distinctive grassy aroma of dendrobium on top of its Maotai-flavor liquor. By leveraging the warming properties of wine, it avoids the potential for long-term damage to the spleen and stomach caused by the slightly cold nature of Dendrobium officinale alone, expanding its consumer base. Dendrobium officinale improves the quality of wine, expands its sales channels, effectively meets consumers' higher-level demand for wine with health and wellness benefits, and helps industrial revitalization drive rural revitalization;

[0056] Ancient medical texts such as the Shennong Bencao Jing and the Compendium of Materia Medica list Dendrobium officinale as a top-grade herb, stating that it "strengthens yin and nourishes essence, strengthens the intestines and stomach, replenishes the five internal organs, treats consumptive diseases caused by fatigue and emaciation, and prolongs life with prolonged use." The Daozang, a classic of Taoist medicine from the Tang Dynasty, lists Dendrobium officinale as the first of China's nine immortal herbs. The Chinese Pharmacopoeia states that Dendrobium officinale is sweet and slightly cold in nature, entering the stomach and kidney meridians. It has the effects of nourishing the stomach and promoting fluid production, nourishing yin and clearing heat. It is used to treat fluid loss caused by febrile illness, dry mouth and thirst, stomach yin deficiency, loss of appetite and retching, persistent post-illness fever, yin deficiency and excessive fire, bone steaming and fatigue, blurred vision, and weakness of the muscles and bones. Modern pharmacology demonstrates that Dendrobium officinale polysaccharides possess significant therapeutic effects in anti-tumor, immune regulation, antioxidant activity, liver protection, eye health, lowering blood sugar, blood pressure, blood lipids, uric acid, and throat clearing.

[0057] The Fanjinghu wine prepared by the above method was tested, and the testing method was as follows:

[0058] 1. Establishment of the standard curve for glucose reference

[0059] Use the phenol-sulfuric acid method to determine the absorbance of reference solutions of varying concentrations and establish a standard curve. Accurately measure 0.2, 0.4, 0.6, 0.8, and 1.0 mL of a 95 μg / mL glucose reference solution into a 10 mL stoppered test tube. Add water to make up to 1 mL. Separately, accurately measure 1.0 mL of ultrapure water into a 10 mL stoppered test tube as a blank control. Accurately add 1 mL of 5% phenol solution (prepared immediately before use) to each test tube, shake well, then accurately add 5 mL of sulfuric acid, shake well, and heat in a boiling water bath for 20 minutes. Remove and cool in an ice water bath for 5 minutes. Measure the absorbance at a wavelength of 488 nm. Draw a standard curve with absorbance as the ordinate and glucose reference concentration as the abscissa. The linear equation is: Y = 0.0558X + 0.1397 (R2 = 0.9995). In the concentration range of 2.71 to 13.57 ug / mL, the absorbance value has a good linear relationship with its solution concentration. Figure 1 shown.

[0060] 2. Determination of polysaccharides in Fanjinghu wine

[0061] The polysaccharide content was determined using the phenol-sulfuric acid method. Accurately measure 50 mL of Fanjinghu wine, vacuum dry, and dilute to 10 mL. Accurately measure 1 mL of the sample solution in a 10 mL stoppered test tube. Accurately add 1 mL of 5% phenol solution (prepared immediately before use), shake well, and then accurately add 5 mL of sulfuric acid. Shake well, place in boiling water for 20 minutes, remove, cool to room temperature, and place in an ice-water bath for 5 minutes. Measure the absorbance of each sample solution at a wavelength of 488 nm using a UV spectrophotometer, and calculate the polysaccharide concentration according to the standard curve.

[0062] Effect of extraction time: Taking polysaccharide concentration (mg / 100mL) as the index, 53%vol Tujia secret sauce-flavor liquor was used as the extracting solution, and Dendrobium officinale slice samples (n=3) were added at a material-liquid ratio of 1:30 (g / mL). At room temperature, the extraction was carried out for 10, 20, 30, 40, and 50 days respectively. The extract was filtered, concentrated, and refrigerated at 4℃ for testing. The results are shown in Figure 2. Figure 2 As shown in the figure, with the increase of soaking time, the polysaccharide content of Dendrobium officinale increased continuously. When the soaking time increased from 30d to 40d, the polysaccharide content of Dendrobium officinale increased rapidly, increasing by 5.02mg / 100mL; when the soaking time increased from 40d to 50d, the polysaccharide content of Dendrobium officinale increased slowly, increasing by 1.49mg / 100mL. Therefore, three gradients of soaking time of 30, 40 and 50d were selected for response surface optimization experiment. Figure 2 shown.

[0063] Effect of material-liquid ratio: Taking polysaccharide concentration (mg / 100mL) as the index, 53%vol Tujia secret sauce-flavor liquor was used as the extract, and Dendrobium officinale slice samples (n=3) were added at material-liquid ratios of 1:10, 1:20, 1:30, 1:40, and 1:50 (g / mL). The extracts were extracted for 30 days at room temperature, filtered, concentrated, and refrigerated at 4°C for testing. The results are shown in Figure 2. Figure 3 As shown in the figure, with the increase of the solid-liquid ratio, the polysaccharide content of Dendrobium officinale increases continuously. When the solid-liquid ratio is between 1:10 and 1:30, the polysaccharide content of Dendrobium officinale increases rapidly, from 14.22 mg / 100 mL to 23.73 mg / 100 mL. When the solid-liquid ratio is between 1:30 and 1:50, the polysaccharide content of Dendrobium officinale increases slowly, from 23.73 mg / 100 mL to 24.66 mg / 100 mL. Taking into account the amount of wine used, three gradients of solid-liquid ratio of 1:30, 1:40 and 1:50 were selected for response surface optimization experiment. Figure 3 shown.

[0064] According to the results of the single-factor experiment, 53% vol of Tujia Maotai-flavor liquor was used as the extract, and the two-factor three-level central composite design method (CCD) was adopted. The extraction time (A, 30, 40, 50d) and the solid-liquid ratio (B, 1:30, 1:40, 1:50) were two factors to be optimized (Table 1, Table 2). The polysaccharide concentration (mg / 100mL) was used as the indicator, and the Design-Expent11.0 software was used to perform statistically significant difference analysis of the data (Table 2). The optimal process for polysaccharide extraction from Dendrobium officinale wine was obtained, and it was verified by three parallel experiments. The optimal soaking extraction parameters were a solid-liquid ratio of 1:60 and a soaking time of 55d, and the polysaccharide concentration reached (26.50±0.49) mg / 100mL, as shown in Table 3.

[0065] Table 1 Factors and their levels in the response surface design

[0066]

[0067] Table 2 Response surface optimization design experimental plan and results

[0068]

[0069] Table 3 Verification of the optimal process

[0070]

[0071] Production process validation

[0072] The material-liquid ratio was 1:60 (g / mL) and the material-liquid ratio was 2% (the mass ratio of Dendrobium officinale slices to Tujia Maotai-flavor base liquor). Considering the preservation of Maotai-flavor liquor flavor and the unique aroma and taste of Dendrobium officinale stems, three-year-old, five-year-old, eight-year-old, and ten-year-old Maotai-flavor base liquors were soaked for 55 days at a material-liquid mass ratio of 2:100, and the soaked liquors were blended at a volume ratio of 4:2:2:2, 5:2:2:1, 5:3:1:1, 6:2:1:1, and 7:1:1:1, respectively. The taste characteristics of Dendrobium polysaccharides and Maotai-flavor liquor were evaluated, and the blending ratios of the three-year-old, five-year-old, eight-year-old, and ten-year-old Maotai-flavor base liquors were determined, as shown in Table 4.

[0073] The experiment showed that as the proportion of three-year base wine increased, the content of dendrobium polysaccharide continued to increase. When the volume ratio was 7:1:1:1, the content of dendrobium polysaccharide was the highest, which was (26.13±2.07) mg / 100 mL, and the taste characteristics were evaluated as good.

[0074] Table 4 Evaluation of different volumes of Maotai-flavor liquors soaked in different years

[0075]

[0076] Taking into comprehensive consideration the content of dendrobium polysaccharide in the soaking wine, the taste characteristics of the sauce-flavor liquor and the market positioning of the product, the soaking wine was selected by blending three-year, five-year, eight-year and ten-year sauce-flavor base liquors in a volume ratio of 7:1:1:1 (the three-year-old sauce-flavor base liquor is the main body, accounting for 70%; the five-year-old, eight-year-old and ten-year-old sauce-flavor base liquors synergistically enhance the layering, accounting for 10% each). It has the highest content of dendrobium polysaccharide, better taste and high cost performance.

[0077] 0.02% of cellar bottom wine, 0.02% of cellar surface wine, 0.01% of sweet base wine, 0.01% of sauce-flavored old wine, 0.005% of raw sand wine and 0.005% of broken sand wine were added to prepare Fanjinghu wine.

[0078] Traditional soaking tanks are made of ceramic and have a single tank capacity ranging from 1000 to 2500 mL. They are fixed and need to be kept sealed during the soaking process.

[0079] During the soaking process, the state of Dendrobium officinale in the base wine is initially floating or suspended in the base wine. As the soaking time increases (when the soaking time reaches 3-5 days), the Dendrobium officinale will gradually sink to the bottom and gradually diffuse polysaccharides and other valuable components into the base wine. Since the base wine is in a fixed state and cannot flow in the soaking tank, it can only slowly diffuse upward as polysaccharides and other valuable components precipitate, causing the concentration of the base wine at the bottom to gradually increase, which is not conducive to the further precipitation of polysaccharides and other valuable components.

[0080] See also Figure 4-7 To this end, a soaking tank was designed after research, which includes a tank body 1 with an opening at the top and a cover body 2 for closing the opening, the cover body 2 is connected to a heat exchange body extending into the tank body 1, the heat exchange body has a flow channel for the flow of heat exchange medium, and a guide pipe 3 is provided in the tank body 1, the guide pipe 3 is sleeved on the heat exchange body, the guide pipe 3 divides the interior of the tank body 1 into a first volume 5 located in the guide pipe 3 and a second volume 6 located between the guide pipe 3 and the tank body 1, and a plurality of guide holes 4 connecting the first volume 5 and the second volume 6 are opened at the upper end of the guide pipe 3, and there is a gap between the lower end of the guide pipe 3 and the bottom of the tank body 1, and a channel connecting the bottom of the first volume 5 and the second volume 6 is formed through the gap.

[0081] Among them, the cover body 2 is used to seal the tank body 1, so that a closed space for accommodating base wine and Dendrobium officinale is formed inside the tank body 1, and the closed space is divided into a first cavity 5 and a second cavity 6 by the guide tube 3, and the top and bottom of the first cavity 5 and the second cavity 6 are respectively connected through the guide hole 4 and the gap between the lower end of the guide tube 3 and the bottom of the tank body 1, so that the first cavity 5 and the second cavity 6 can form a circulation flow channel, and the guide tube 3 is sleeved outside the heat exchanger. The specific position of the heat exchanger is located in the upper half of the guide tube 3, that is, the heat exchanger is located in the upper half of the first cavity 5, located in the first Under the action of the heat exchanger, a temperature difference may be formed between the base wine in the first chamber 5 and the base wine in the second chamber 6. For example, under the action of the heat exchanger, the temperature of the base wine in the first chamber 5 is higher than that in the second chamber 6, and the density of the base wine in the first chamber 5 will be lower than that in the second chamber 6, so that a pressure difference is formed between the bottom of the first chamber 5 and the bottom of the second chamber 6. The base wine in the second chamber 6 will enter the first chamber 5 through the gap between the lower end of the guide tube 3 and the bottom of the tank body 1, thereby pushing the base wine in the first chamber 5 to be discharged from the guide hole 4 into the second chamber 6, forming a circulation;

[0082] During the soaking process, the Dendrobium officinale is accommodated in the first cavity 5 and / or the second cavity 6. According to the above scheme, the base wine can flow during the soaking process, so that the polysaccharides and other valuable components diffused from the Dendrobium officinale are fully mixed with the base wine, and there will be no long-term high concentration state in a local area (at the Dendrobium officinale), which can be beneficial to the analysis of the polysaccharides and other valuable components in the Dendrobium officinale and can reduce the soaking time to a certain extent.

[0083] Specifically, the soaking process includes:

[0084] S001. Clean the Fanjingshan Dendrobium officinale and dry it in the shade for later use.

[0085] S002. Adding the Dendrobium officinale and base wine into a soaking tank according to the ratio, and placing it in a constant temperature and humidity workshop;

[0086] S003, the upper end of the inner tube 7 is connected to the heat exchange medium source, and the temperature difference between the heat exchange medium and the factory building is 1-2°C;

[0087] In this process, the outer wall of the tank body 1 is in direct contact with the internal space of the factory, serving as the heat exchange structure of the second cavity 6, that is, the temperature of the base wine in the second cavity 6 is close to the ambient temperature of the factory, and the outer tube 8 is in direct contact with the heat exchange medium, serving as the heat exchange structure of the first cavity 5, that is, the temperature of the base wine in the first cavity 5 is close to the temperature of the heat exchange medium.

[0088] In this embodiment, the heat exchanger includes an outer tube 8 with a closed lower end and an inner tube 7. The upper end of the outer tube 8 is connected to the cover 2, and the lower end extends into the tank body 1. The inner tube 7 is located inside the outer tube 8, and there is a gap between it and the lower end of the outer tube 8. The upper end of the inner tube 7 extends outside the upper end of the outer tube 8.

[0089] The inner tube 7 and the outer tube 8 constitute a flow channel for the flow of heat exchange medium. The upper end of the outer tube 8 is the flow channel inlet, and the upper end of the outer tube 8 is the flow channel outlet. The heat exchange medium can enter from the upper end of the inner tube 7 and be discharged from the lower end of the inner tube 7 into the outer tube 8, and then be discharged from the upper end of the outer tube 8.

[0090] That is, the flow direction of the heat exchange medium is to enter from the upper end of the inner tube 7 and be discharged from the lower end of the inner tube 7 into the outer tube 8, and then be discharged from the upper end of the outer tube 8. After discharge, the heat exchange medium can be led out of the factory building through the pipeline to avoid the heat exchange medium from accumulating around the immersion tank after discharge and affecting the temperature environment around the immersion tank.

[0091] In this embodiment, the outer wall of the outer tube 8 is integrally formed with a plurality of fins 9 that protrude outward and extend along the length direction of the outer tube 8 .

[0092] The fin plate 9 as a structural extension of the outer tube 8 can effectively increase the contact area between the outer tube 8 and the base wine in the first cavity 5, that is, increase the heat exchange area, reduce the temperature difference between the base wine temperature in the first cavity 5 and the heat exchange medium, and increase the temperature difference between the base wine in the first cavity 5 and the base wine in the second cavity 6.

[0093] In this embodiment, the fin plate 9 is a hollow structure, and the side wall of the outer tube 8 is provided with a plurality of openings extending along the length direction. The plurality of openings are arranged in a one-to-one correspondence with the plurality of fin plates 9, and are respectively connected to the interior of the outer tube 8 through the openings.

[0094] The hollow structure of the fin plate 9 can increase the contact area between the outer tube 8 and the heat exchange medium, that is, the heat exchange medium directly exchanges heat with the fin plate 9, thereby improving the heat exchange effect between the heat exchange medium and the base wine in the first cavity 5.

[0095] In this embodiment, the tank body 1 and the outer tube 8 are both made of ceramic materials, and the heat exchange medium is air.

[0096] The ceramic material has a microporous structure, allowing trace amounts of oxygen to slowly penetrate into the container. This slow oxidation helps the wine age, promoting chemical reactions such as esterification and polymerization, making the wine softer and more complex in flavor. Using air as the heat exchange medium, as air flows through outer tube 8, the oxygen it carries acts on the base wine, enhancing its flavor to a certain extent.

[0097] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not limiting. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solutions of the present invention may be modified or replaced by equivalents without departing from the purpose and scope of the technical solutions of the present invention, which should all be included in the scope of the claims of the present invention.

Claims

1. A Fanjinghu wine, characterized by: The components include: extract made from base wine and Fanjing Mountain Dendrobium officinale, cellar bottom wine, cellar surface wine, mellow and sweet base wine, sauce-flavored old wine, raw sand wine and crushed sand wine.

2. The Fanjinghu wine according to claim 1, characterized in that: The proportions of each component to the total volume are: 0.02% of cellar bottom wine, 0.02% of cellar surface wine, 0.01% of sweet base wine, 0.01% of sauce-flavored old wine, 0.005% of raw sand wine and 0.005% of broken sand wine, and the remainder is extract.

3. A method for preparing the Fanjinghu wine according to claim 1 or 2, characterized in that: The steps are as follows: S001, preparing the extract, putting the base wine and the Fanjingshan Dendrobium officinale into a soaking tank, and then filtering to obtain the extract; S002, preparing: adding the extract, cellar bottom wine, cellar surface wine, mellow and sweet base wine, sauce-flavored old wine, raw sand wine and broken sand wine into the extract in proportion, and mixing uniformly to obtain.

4. The preparation method according to claim 3, wherein: The immersion tank includes a tank body with an opening at the top and a cover body for closing the opening, the cover body is connected to a heat exchange body extending into the tank body, the heat exchange body is provided with a flow channel for the flow of heat exchange medium, the tank body is provided with a flow guide pipe, the flow guide pipe is sleeved on the heat exchange body, the flow guide pipe divides the interior of the tank body into a first volume cavity located in the flow guide pipe and a second volume cavity located between the flow guide pipe and the tank body, and the upper end of the flow guide pipe is provided with a plurality of flow guide holes connecting the first volume cavity and the second volume cavity, and a gap is provided between the lower end of the flow guide pipe and the bottom of the tank body, and a channel connecting the bottom of the first volume cavity and the bottom of the second volume cavity is formed through the gap.

5. The preparation method according to claim 4, characterized in that: The heat exchanger comprises an outer tube with a closed lower end and an inner tube, wherein the upper end of the outer tube is connected to the cover body and the lower end extends into the tank body, the inner tube is located inside the outer tube and has a gap between it and the lower end of the outer tube, and the upper end of the inner tube extends outside the upper end of the outer tube; The inner tube and the outer tube constitute a flow channel for the flow of heat exchange medium. The upper end of the outer tube is the flow channel inlet, and the upper end of the outer tube is the flow channel outlet. The heat exchange medium can enter from the upper end of the inner tube and be discharged from the lower end of the inner tube into the outer tube, and then be discharged from the upper end of the outer tube.

6. The preparation method according to claim 5, characterized in that: The outer wall of the outer tube is integrally formed with a plurality of fins which protrude outwards and extend along the length direction of the outer tube.

7. The preparation method according to claim 6, characterized in that: The fin plate is a hollow structure, and the side wall of the outer tube is provided with a plurality of openings extending along the length direction. The plurality of openings are arranged in a one-to-one correspondence with the plurality of fin plates, and are respectively communicated with the interior of the outer tube through the openings.

8. The preparation method according to any one of claims 4 to 7, characterized in that: The tank body and the outer tube are both made of ceramic materials, and the heat exchange medium is air.

9. The preparation method according to claim 8, characterized in that: The soaking process comprises: S001. First, clean the Fanjingshan Dendrobium officinale and dry it in the shade for later use; S002. Adding the Dendrobium officinale and base wine into a soaking tank according to the ratio, and placing it in a constant temperature and humidity workshop; S003. The upper end of the inner tube is connected to the heat exchange medium source, and the temperature difference between the heat exchange medium and the factory building is 1-2℃; Wherein, the Fanjingshan Dendrobium officinale is located in the first cavity and / or the second cavity.

10. The preparation method according to claim 9, characterized in that: The specific method for preparing the extract comprises: The first base wine is prepared by mixing three-year-old base wine with Fanjing Mountain Dendrobium officinale, wherein the material-liquid ratio is 1g:60mL and the base wine is put into a soaking tank for 50-60 days; The second base wine is prepared by mixing five-year-old base wine with Fanjing Mountain Dendrobium officinale, wherein the material-liquid ratio is 1g:60mL and the wine is put into a soaking tank for 50-60 days; The third base wine is prepared by mixing eight-year-old base wine with Fanjing Mountain Dendrobium officinale, wherein the material-liquid ratio is 1g:60mL and the wine is put into a soaking tank for 50-60 days; The fourth base wine is prepared by mixing ten-year-old base wine with Fanjing Mountain Dendrobium officinale, wherein the material-liquid ratio is 1g:60mL and the wine is put into a soaking tank for 50-60 days; The blending ratio of the first base wine, the second base wine, the third base wine and the fourth base wine is 7:1:1:1.

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