Black glutinous rice wine and preparation method thereof

Abstract

The invention provides a black glutinous rice wine and a preparation method thereof, and belongs to the technical field of brewing processes, the preparation method comprises the following steps: S1, preparation of a black glutinous rice wine soaking glutinous rice, cooking, sprinkling rice, mixing with yeast, saccharifying, fermenting, separating after fermentation to obtain a supernatant, sterilizing and filtering the supernatant, and then aging at low temperature to obtain the black glutinous rice wine base; the fermentation is timed stirring, and the fermentation process is accompanied by ultrasonic treatment; s2, extracting solution preparation: extracting astragalus membranaceus and codonopsis pilosula in an ultrasonic enzymolysis manner to obtain an astragalus membranaceus extracting solution and a codonopsis pilosula extracting solution; performing ultrasonic heating extraction on red dates and Chinese wolfberry fruits to obtain a red date extracting solution and a Chinese wolfberry fruit extracting solution; s3, blending and ultrasonic aging of the black glutinous rice wine: blending the components to obtain wine liquid, performing ultrasonic aging treatment, and standing for aging. According to the technical scheme provided by the invention, the aims of enhancing the nutritional value, improving the stability of the fermentation process, increasing the flavor and function of the glutinous rice wine and developing the female market are fulfilled.

Description

Technical Field

[0001] The invention relates to the technical field of brewing technology, and in particular to black glutinous rice wine and a preparation method thereof. Background Art

[0002] Glutinous rice wine is made from glutinous rice through a saccharification and fermentation process, combining nutritional and health benefits. Traditional glutinous rice wine is mostly made from ordinary white glutinous rice. Its main functions are to replenish qi and blood, and promote digestion.

[0003] Existing glutinous rice wines still face the following challenges: 1. Limited nutritional value of raw materials: Traditional glutinous rice wines are mostly brewed with ordinary white glutinous rice, which has low protein, fat, and essential amino acid content. 2. Flaws in the fermentation process: Traditional glutinous rice wine fermentation often relies on cakes or open-type koji, which suffers from low saccharification efficiency and unstable acid production. Open-type fermentation is susceptible to bacterial contamination, resulting in a noticeable off-flavor. Furthermore, the fermentation temperature is crudely controlled (typically at room temperature), resulting in long, unstable fermentation cycles and large fluctuations in residual sugar content, affecting product consistency and stability. 3. Difficulty balancing functional ingredients and flavor: Existing functional rice wines often use an immersion method to extract the active ingredients from medicinal herbs, which is time-consuming (over 10 days) and easily leads to deterioration of the extract. While the heating and reflux method can shorten the extraction process, the high temperature treatment easily destroys heat-sensitive components (such as polysaccharides and anthocyanins) and produces bitter substances. Therefore, it is difficult to achieve a balanced extraction efficiency and flavor balance. 4. Lack of new market development: Existing glutinous rice wines are mostly single-base or simply blended products, lacking complex nourishing properties. In addition, although low-alcohol beverages are becoming increasingly popular in the female market, there is a lack of further development in terms of how low-alcohol beverages can help women with their special physiological needs (such as regulating menstruation).

[0004] In summary, current glutinous rice wine production technology faces challenges such as low nutritional value of raw materials, poor fermentation process stability, difficulty balancing functional ingredients and flavor, and a lack of new market development opportunities. Therefore, a new glutinous rice wine production technology is urgently needed, combining low-temperature fermentation with efficient extraction processes to achieve both functionality and palatability, using highly nutritious black glutinous rice as the base. Summary of the Invention

[0005] In view of this, the present invention provides a black glutinous rice wine and a preparation method thereof, so as to achieve the purpose of enhancing nutritional value, improving fermentation process stability, increasing flavor and function of glutinous rice wine, and developing the female market.

[0006] To achieve the above object, the present invention provides a method for preparing black glutinous rice wine, comprising the following steps: S1. Preparation of black glutinous rice wine base: soaking glutinous rice, steaming, pouring rice, mixing with koji, and then saccharifying. After saccharification, fermentation is performed. After fermentation, a supernatant is separated and sterilized and filtered, and then aged at low temperature to obtain a black glutinous rice wine base. The fermentation is performed with regular stirring and accompanied by ultrasonic treatment. S2, extract preparation: crush the astragalus into powder, add small koji rice wine, pectinase and cellulase to perform ultrasonic enzymatic extraction to obtain the astragalus extract, and prepare the codonopsis extract according to the preparation method of the astragalus extract; Red dates, wolfberries and Xiaoqu rice wine were mixed separately, and then ultrasonically heated and extracted to obtain red date extract and wolfberry extract; S3. Blending and ultrasonic aging of black glutinous rice wine: mixing the black glutinous rice wine base, astragalus extract, codonopsis extract, red date extract, wolfberry extract and sugar to obtain liquor, subjecting the liquor to ultrasonic aging treatment, and allowing it to stand for aging.

[0007] Optionally, the method further includes filtering the still aged wine and then packaging it, and sterilizing the packaged wine using a microwave sterilizer.

[0008] Optionally, yellow rice wine koji is added during the mixing process, and the amount of yellow rice wine koji added is 0.5-1% of the mass of the glutinous rice.

[0009] Optionally, the saccharification conditions are a temperature of 28° C. to 35° C. and a time of 20 to 24 hours.

[0010] Optionally, after the saccharification is completed, water is added and stirred evenly, and the mass of the water is 1.2 to 1.6 times the mass of the glutinous rice; after the fermentation starts, the mixture is stirred regularly every 24 hours, 2 to 3 times, and ultrasonic treatment is started after the first stirring, with a frequency of 20 to 40 kHz, a treatment time of 5 to 10 minutes, and 2 to 4 treatments, each with an interval of 12 hours; the fermentation time is 7 to 8 days, and the fermentation temperature is maintained at 20 to 25°C.

[0011] Optionally, the sterilization filtration is performed by heating at 94-96° C. for 0.5 h, cooling, and filtering using a diatomaceous earth filter.

[0012] Optionally, Bacillus natto is added during the low-temperature aging, and the added amount of Bacillus natto is 0.08-0.1% of the mass of the glutinous rice; the temperature of the low-temperature aging is maintained at 10-16° C., and the time is 1-3 months.

[0013] Optionally, the mass ratio of the astragalus to the Xiaoqu rice wine is 1:9-11; the mass of the pectinase is 0.05-0.1% of the mass of the astragalus, and the mass of the cellulase is 0.05-0.1% of the mass of the astragalus.

[0014] Optionally, the conditions for the ultrasonic enzymatic extraction are a frequency of 20-30 kHz, a temperature of 48-52° C., and a time of 10-20 min.

[0015] Optionally, the mass ratio of the red dates to the Xiaoqu rice wine is 1:9~11; the mass ratio of the wolfberries to the Xiaoqu rice wine is 1:9~11.

[0016] Optionally, the conditions for the ultrasonic heating extraction are a frequency of 35-55 kHz, a temperature of 85-90° C., and a time of 8-12 min.

[0017] Optionally, the weight ratio of the black glutinous rice wine base, astragalus extract, codonopsis extract, red date extract, wolfberry extract and sugar during the mixing and preparation is (95~105): (2.85~3.15): (4.75~5.25): (5.7~6.3): (1.9~2.1): (6.65~7.35); the conditions for the ultrasonic aging treatment are a frequency of 20~40kHz, a time of 20~30min, 2~3 treatments, and an interval of 24~36h each time; and the aging is allowed to stand for 10~15d.

[0018] In order to achieve the above object, the present invention also provides black glutinous rice wine prepared by a method for preparing black glutinous rice wine.

[0019] The above technical solution of the present invention includes at least the following beneficial effects: The technical solution provided by the present invention uses black glutinous rice as raw material, combines ultrasonic treatment and low-temperature aging used during fermentation to obtain a black glutinous rice wine base, and embeds ultrasonic treatment in the extraction process of astragalus, codonopsis, red dates, and wolfberry. Combined with the low-temperature aging step, the polysaccharides in the extract are sustainably converted, and ultrasonic aging is carried out after blending, thereby enhancing the nutritional value, improving the stability of the fermentation process, increasing the flavor and function of the glutinous rice wine, and developing the female market. DETAILED DESCRIPTION

[0020] 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 embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the described embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field are within the scope of protection of the present invention.

[0021] Example 1 1. Preparation of black glutinous rice wine base 1.1 Soaking rice Glutinous rice needs to be soaked. Put the glutinous rice to be produced into the soaking tank, add water and soak it for no less than 16 hours. In summer, the soaking temperature should be controlled below 30℃.

[0022] 1.2 Steaming Rice The soaked glutinous rice is placed in a steaming dish and steamed for 60 minutes until the rice grains are fully cooked, without being undercooked or mushy.

[0023] 1.3 Rice After the rice is cooked, place it on a balcony and pour 160% of the rice's volume of water over it to break it up. Then, use a blower to lower the temperature to about 35°C. The brewing water temperature is kept at room temperature in the summer and between 34 and 36°C in the winter.

[0024] 1.4 Mixing the koji After pouring the rice, add a certain amount of rice wine koji, mix well and add it into the ceramic jar. The amount of rice wine koji is about 0.8% of the amount of glutinous rice.

[0025] 1.5 Saccharification After adding the koji to a ceramic jar (about 25 kg per jar, based on the raw material), a hollow is dug in the center of the rice and the jar mouth is covered with a bamboo sieve. The saccharification time is 22 hours at a temperature of 31°C. When a clear sugar solution is observed, water is added to continue the fermentation.

[0026] 1.6 Fermentation and Ultrasonic Enhancement After saccharification is completed, add a certain amount of brewing water, stir evenly, and cover the mouth of the pot with a bamboo sieve. Stir once after 24 hours of fermentation, and stir every 24 hours for the next two days. After the first stirring, start ultrasonic treatment at a frequency of 30kHz and a treatment time of 8 minutes. The treatment should be repeated three times, with an interval of 12 hours between each treatment. The amount of brewing water added should be 140% of the mass of the black glutinous rice. The mash temperature is required to be controlled at 22°C and the fermentation time is controlled at 7 days. When the rice grains are basically sunk to the bottom and no bubbles emerge from the pottery pot, the fermentation is basically confirmed to be complete. In general, the residual sugar after fermentation is less than 3g / L.

[0027] 1.7 Pressing and filtering the wine First, use a pump to extract the supernatant and pump it into a storage tank. Then, squeeze out the wine from the remaining wine tank, mix the squeezed wine with the supernatant, filter it through a diatomaceous earth filter, and then pump it into the storage tank.

[0028] 1.8 Sterilization by heating and filtration Heat the filtered wine to a gentle boil (95°C) for 30 minutes. After cooling, filter the sterilized wine through a diatomaceous earth filter.

[0029] 1.9 Low-temperature aging Lower the temperature of the storage tank to age the wine. The aging temperature of the wine is controlled at around 13°C and the aging time is controlled at 2 months.

[0030] 2. Preparation of Astragalus Extract and Codonopsis Extract 2.1 Broken Put the Astragalus and Codonopsis into the crusher and crush them into powder.

[0031] 2.2 Ultrasonic enzymatic hydrolysis and extraction 30% vol of Xiaoqu rice wine was added to the crushed Astragalus and Codonopsis in a ratio of 1:10, and 0.08% pectinase and 0.08% cellulase based on the dry weight of the materials were added for ultrasonic enzymatic extraction. The ultrasonic frequency was 25 kHz, the temperature was controlled at 50°C, and the time was 15 min.

[0032] 2.3 Wine extraction and filtration The supernatant was first extracted with a pump and pumped into a storage tank respectively. The remaining residue was filtered through a filter screen and then combined with the supernatant, and then filtered through a diatomaceous earth filter to obtain the astragalus extract and the codonopsis pilosula extract respectively.

[0033] 3. Preparation of red date extract and wolfberry extract 3.1 Ultrasonic heating extraction 30% vol Xiaoqu rice wine was added to the washed and dried red dates and wolfberries in a ratio of 1:10, and ultrasonic heating extraction was performed with an ultrasonic frequency of 40 kHz, a temperature of 88°C, and a time of 10 min.

[0034] 3.2 Wine extraction and filtration The supernatant is first extracted with a pump and pumped into a storage tank respectively. The remaining residue is filtered through a filter screen and then combined with the supernatant, and then filtered through a diatomaceous earth filter to obtain red date extract and wolfberry extract respectively.

[0035] 4. Blending and ultrasonic aging Mix black glutinous rice wine base, astragalus extract, codonopsis extract, red date extract, wolfberry extract, and white sugar (dissolved in the wine) in a mass ratio of 100:3:5:6:2:7.

[0036] The prepared wine was subjected to ultrasonic aging treatment with an ultrasonic frequency of 30kHz, a time of 25min, an interval of 30h, two treatments, and then aged for 12d.

[0037] 5. Filtration, packaging, and sterilization The wine is filtered using a diatomaceous earth filter and a cross-flow filter, and then packaged. The packaged wine is sterilized using a microwave sterilizer or other methods.

[0038] Example 2 1. Preparation of black glutinous rice wine base 1.1 Soaking rice Glutinous rice needs to be soaked. Put the glutinous rice to be produced into the soaking tank, add water and soak it for no less than 16 hours. In summer, the soaking temperature should be controlled below 30℃.

[0039] 1.2 Steaming Rice The soaked glutinous rice is placed in a steaming dish and steamed for 60 minutes until the rice grains are fully cooked, without being undercooked or mushy.

[0040] 1.3 Rice After the rice is cooked, place it on a balcony and pour 160% of the rice's volume of water over it to break it up. Then, use a blower to lower the temperature to about 35°C. The brewing water temperature is kept at room temperature in the summer and between 34 and 36°C in the winter.

[0041] 1.4 Mixing the koji After pouring the rice, add a certain amount of rice wine yeast, mix well and add it into the ceramic jar. The amount of rice wine yeast used is 0.5% of the amount of glutinous rice.

[0042] 1.5 Saccharification After adding the koji to a ceramic jar (about 25 kg per jar, based on the raw material), a hollow is dug in the center of the rice and the jar mouth is covered with a bamboo sieve. The saccharification time is 24 hours at a temperature of 28°C. When a clear sugar solution is observed, water is added to continue the fermentation.

[0043] 1.6 Fermentation and Ultrasonic Enhancement After saccharification is complete, add a certain amount of brewing water, stir evenly, and cover the mouth of the pot with a bamboo sieve. Stir once after 24 hours of fermentation, and stir every 24 hours for the next two days. After the first stirring, start ultrasonic treatment at a frequency of 20kHz and a treatment time of 10 minutes. The treatment should be repeated three times, with an interval of 12 hours between each treatment. The amount of brewing water added should be 160% of the mass of the black glutinous rice. The mash temperature should be controlled at 20°C and the fermentation time should be controlled at 8 days. When the rice grains are basically sunk to the bottom and no bubbles emerge from the pottery pot, the fermentation is basically confirmed to be complete. In general, the residual sugar after fermentation is less than 3g / L.

[0044] 1.7 Pressing and filtering the wine First, use a pump to extract the supernatant and pump it into a storage tank. Then, squeeze out the wine from the remaining wine tank, mix the squeezed wine with the supernatant, filter it through a diatomaceous earth filter, and then pump it into the storage tank.

[0045] 1.8 Sterilization by heating and filtration Heat the filtered wine to a gentle boil (94°C) for 30 minutes. After cooling, filter the sterilized wine through a diatomaceous earth filter.

[0046] 1.9 Low-temperature aging The temperature of the storage tank is lowered to allow the wine to age. Natto Bacillus subtilis is added to the wine at a concentration of 0.09% by weight of the glutinous rice. The wine is aged at a temperature of approximately 16°C for one month.

[0047] 2. Preparation of Astragalus Extract and Codonopsis Extract 2.1 Broken Put the Astragalus and Codonopsis into the crusher and crush them into powder.

[0048] 2.2 Ultrasonic enzymatic hydrolysis and extraction 30% vol of Xiaoqu rice wine was added to the crushed Astragalus and Codonopsis in a ratio of 1:11, and 0.05% pectinase and 0.1% cellulase based on the dry weight of the materials were added for ultrasonic enzymatic extraction. The ultrasonic frequency was 30 kHz, the temperature was controlled at 48°C, and the time was 10 min.

[0049] 2.3 Wine extraction and filtration The supernatant was first extracted with a pump and pumped into a storage tank respectively. The remaining residue was filtered through a filter screen and then combined with the supernatant, and then filtered through a diatomaceous earth filter to obtain the astragalus extract and the codonopsis pilosula extract respectively.

[0050] 3. Preparation of red date extract and wolfberry extract 3.1 Ultrasonic heating extraction 30% vol Xiaoqu rice wine was added to the washed and dried red dates and wolfberries in a ratio of 1:9, and ultrasonic heating extraction was performed with an ultrasonic frequency of 35 kHz, a temperature of 90°C, and a time of 12 min.

[0051] 3.2 Wine extraction and filtration The supernatant is first extracted with a pump and pumped into a storage tank respectively. The remaining residue is filtered through a filter screen and then combined with the supernatant, and then filtered through a diatomaceous earth filter to obtain red date extract and wolfberry extract respectively.

[0052] 4. Blending and ultrasonic aging Mix black glutinous rice wine, astragalus extract, codonopsis extract, red date extract, wolfberry extract, and white sugar (dissolved in the wine) in a mass ratio of 105:3.15:4.75:5.7:2.1:6.65.

[0053] The prepared wine was subjected to ultrasonic aging treatment with an ultrasonic frequency of 20 kHz, a time of 20 minutes, an interval of 24 hours, 3 treatments, and then aged for 15 days.

[0054] 5. Filtration, packaging, and sterilization The wine is filtered using a diatomaceous earth filter and a cross-flow filter, and then packaged. The packaged wine is sterilized using a microwave sterilizer or other methods.

[0055] Example 3 1. Preparation of black glutinous rice wine base 1.1 Soaking rice Glutinous rice needs to be soaked. Put the glutinous rice to be produced into the soaking tank, add water and soak it for no less than 16 hours. In summer, the soaking temperature should be controlled below 30℃.

[0056] 1.2 Steaming Rice The soaked glutinous rice is placed in a steaming dish and steamed for 60 minutes until the rice grains are fully cooked, without being undercooked or mushy.

[0057] 1.3 Rice After the rice is cooked, place it on a balcony and pour 160% of the rice's volume of water over it to break it up. Then, use a blower to lower the temperature to about 35°C. The brewing water temperature is kept at room temperature in the summer and between 34 and 36°C in the winter.

[0058] 1.4 Mixing the koji After pouring the rice, add a certain amount of rice wine yeast, mix well and add it into the ceramic jar. The amount of rice wine yeast is about 1% of the amount of glutinous rice.

[0059] 1.5 Saccharification After adding the koji to a ceramic jar (about 25 kg per jar, based on the raw material), a hollow is dug in the center of the rice and the jar mouth is covered with a bamboo sieve. The saccharification time is 20 hours at a temperature of 35°C. When a clear sugar solution is observed, water is added to continue the fermentation.

[0060] 1.6 Fermentation and Ultrasonic Enhancement After saccharification is completed, add a certain amount of brewing water, stir evenly, and cover the mouth of the pot with a bamboo sieve. Stir once after 24 hours of fermentation, and stir every 24 hours for two days thereafter. After the first stirring, start ultrasonic treatment at a frequency of 40kHz and a treatment time of 5 minutes. The treatment should be repeated 4 times, with an interval of 12 hours between each treatment. The amount of brewing water added should be 120% of the mass of the black glutinous rice. The temperature of the mash should be controlled at 25°C and the fermentation time should be controlled at 8 days. When the rice grains are basically sunk to the bottom and no bubbles emerge from the pottery pot, the fermentation can be basically confirmed to be complete. And generally, the residual sugar after fermentation is less than 3g / L.

[0061] 1.7 Pressing and filtering the wine First, use a pump to extract the supernatant and pump it into a storage tank. Then, squeeze out the wine from the remaining wine tank, mix the squeezed wine with the supernatant, filter it through a diatomaceous earth filter, and then pump it into the storage tank.

[0062] 1.8 Sterilization by heating and filtration Heat the filtered wine to a gentle boil (96°C) for 30 minutes. After cooling, filter the sterilized wine through a diatomaceous earth filter.

[0063] 1.9 Low-temperature aging The temperature of the storage tank is lowered for aging. During aging, 0.1% of the weight of black glutinous rice is added to the natto bacillus. The aging temperature of the wine is controlled at around 10°C and the aging time is controlled at 3 months.

[0064] 2. Preparation of Astragalus Extract and Codonopsis Extract 2.1 Broken Put the Astragalus and Codonopsis into the crusher and crush them into powder.

[0065] 2.2 Ultrasonic enzymatic hydrolysis and extraction 30% vol of Xiaoqu rice wine was added to the crushed Astragalus and Codonopsis in a ratio of 1:9, and 0.1% pectinase and 0.05% cellulase based on the dry weight of the materials were added for ultrasonic enzymatic extraction. The ultrasonic frequency was 20 kHz, the temperature was controlled at 52°C, and the time was 20 min.

[0066] 2.3 Wine extraction and filtration The supernatant was first extracted with a pump and pumped into a storage tank respectively. The remaining residue was filtered through a filter screen and then combined with the supernatant, and then filtered through a diatomaceous earth filter to obtain the astragalus extract and the codonopsis pilosula extract respectively.

[0067] 3. Preparation of red date extract and wolfberry extract 3.1 Ultrasonic heating extraction 30% vol Xiaoqu rice wine was added to the washed and dried red dates and wolfberries in a ratio of 1:11, and ultrasonic heating extraction was performed with an ultrasonic frequency of 55 kHz, a temperature of 85°C, and a time of 8 min.

[0068] 3.2 Wine extraction and filtration The supernatant is first extracted with a pump and pumped into a storage tank respectively. The remaining residue is filtered through a filter screen and then combined with the supernatant, and then filtered through a diatomaceous earth filter to obtain red date extract and wolfberry extract respectively.

[0069] 4. Blending and ultrasonic aging Mix black glutinous rice wine base, astragalus extract, codonopsis extract, red date extract, wolfberry extract, and white sugar (dissolved in the wine) in a mass ratio of 95:2.85:5.25:6.3:1.9:7.35.

[0070] The prepared wine was subjected to ultrasonic aging treatment with an ultrasonic frequency of 40kHz, a time of 30min, an interval of 36h, two treatments, and then allowed to age for 10d.

[0071] 5. Filtration, packaging, and sterilization The wine is filtered using a diatomaceous earth filter and a cross-flow filter, and then packaged. The packaged wine is sterilized using a microwave sterilizer or other methods.

[0072] Determination and optimization of raw materials or processes in each step 1. Selection of rice and its origin for preparing wine-based raw materials Glutinous rice fermented wine was prepared using japonica glutinous rice, blood glutinous rice and black glutinous rice as raw materials for comparison. After tasting, it was found that the obtained blood glutinous rice fermented wine had a sweeter taste and a more prominent rice aroma than white glutinous rice wine, and it had a good nourishing effect. It was more popular among female consumers. Therefore, blood glutinous rice wine and black glutinous rice were more suitable as wine bases.

[0073] Comparative tests using Yunnan purple rice (blood glutinous rice) and Shandong black glutinous rice (black glutinous rice) revealed similar physical and chemical properties. The wine fermented with Yunnan rice had a translucent red color, similar to that of wine, while the wine fermented with Shandong rice had a darker color. Yunnan rice was superior to Shandong rice in terms of color. However, Shandong rice had a richer aroma and a more mellow taste. The wine fermented with Yunnan rice had a slightly lighter aroma and taste. Shandong rice was superior to Yunnan rice in terms of aroma and taste. After comprehensive evaluation, Shandong black glutinous rice was selected as the base for wine preparation. Furthermore, black glutinous rice has a 6.8% higher protein content and a 20% higher fat content than regular white glutinous rice. It also contains 2.12 times more of the eight essential amino acids than regular white glutinous rice. It is also rich in anthocyanins, demonstrating its enhanced antioxidant capacity.

[0074] 2. Determination of koji Comparative fermentation experiments were conducted using No. 1 and No. 2 Cake Balls, and Yellow Wine Koji (Yellow Wine Qu) as the base for fermented wine. The physical and chemical indicators are shown in Table 1, and the sensory scoring criteria in Table 1 are given in Table 2. As shown in Table 1, No. 2 Cake Balls produced more acid during fermentation, resulting in a poor taste, indicating that their fermentation efficiency and stability were inferior to those of No. 1 Cake Balls. Therefore, No. 1 Cake Balls and Yellow Wine Koji were selected for further experiments. Yellow Wine Koji possessed superior saccharification and fermentation capabilities compared to Cake Balls. Given that Cake Balls are produced in an open environment and have poor stability, Yellow Wine Koji is more suitable for large-scale wine base production and offers greater stability. Therefore, Angel Yellow Wine Koji was selected as the base for fermented wine.

[0075] Table 1 Physical, chemical and sensory test results of black glutinous rice wine base prepared with different koji

[0076] Table 2 Sensory scoring criteria for black glutinous rice wine base

[0077] 3. Determination and optimization of black glutinous rice wine base preparation process and parameters Experiments with soaking, steaming, and cooling methods determined that the soaking time for glutinous rice at room temperature should be at least 16 hours, and the normal pressure steaming time should be 60 minutes. After cooking, the rice should be poured with 1.6 times the amount of water and allowed to cool to 35°C. Experiments with various parameters for saccharification and fermentation determined that the saccharification time should be 20-24 hours and the saccharification temperature should be 28-35°C.

[0078] Black glutinous rice wine fermented at temperatures of 20-25°C and 26-30°C was tested and evaluated. The test indicators are shown in Table 3, and the sensory evaluation standards are shown in Table 2. It can be seen that the black glutinous rice wine fermented at a temperature of 20-25°C is superior, and the fermentation time is controlled within 9-10 days after testing.

[0079] Table 3 Physical, chemical and sensory test results of black glutinous rice wine base at different fermentation temperatures

[0080] 4. Determination and optimization of materials and extraction process Ultrasonic heating extraction and enzymatic hydrolysis were used to extract red dates and wolfberries, respectively. However, the aroma and taste of the extracts extracted by enzymatic hydrolysis were too weak, and the effect was not good, so it was not adopted.

[0081] Enzymatic extraction of Codonopsis pilosula and Astragalus membranaceus was conducted, and compared with a hot reflux extraction process. The polysaccharide analysis results of the extracts are shown in Table 4. The enzymatic extraction of Codonopsis pilosula showed a higher polysaccharide content, while the heated extraction of Astragalus membranaceus showed a higher polysaccharide content, although the difference was not significant. These extracts were blended with a black glutinous rice wine base and evaluated (see Table 5 for evaluation results and Table 6 for evaluation criteria). The sample containing the enzymatic extract had a better taste, with a natural aroma, a harmonious taste, and a stronger flavor of Codonopsis pilosula and Astragalus membranaceus. The sample containing the heated extract had a natural aroma but a slightly bitter taste, attributed to the high extraction temperature, resulting in a less favorable taste than the sample containing the enzymatic extract. While enzymatic and heated extraction methods showed little difference in extracting active ingredients, the lower heating temperature of the enzymatic extraction method not only reduced costs but also better preserved the flavor of the extracted active ingredients, making it more suitable as a base for blending.

[0082] Table 4 Polysaccharide content of extracts prepared by different extraction methods

[0083] Table 5 Effects of different blending ratios of each component on the sensory test of black glutinous rice wine

[0084] Table 6 Sensory scoring criteria for black glutinous rice wine

[0085] In order to enhance the flavor of black glutinous rice wine, sugar is added during the blending process. After testing, the optimal formula is black glutinous rice wine base: astragalus extract: codonopsis extract: red date extract: wolfberry extract: sugar = 100:3:5:6:2:7.

[0086] The black glutinous rice wine obtained according to the above recipe was tested and the physical and chemical results were obtained, see Table 7.

[0087] Table 7 Physical and chemical test results of black glutinous rice wine

[0088] In summary, the black glutinous rice wine provided by the present invention has a full color, is clear and bright, has a strong aroma, and has a mellow and fragrant taste. The medicinal materials and the wine base have good fusion, are comfortable and coordinated, are rich in nutrition, have the characteristics of beautiful color, and have a sweet and palatable taste. The wine is rich in anthocyanins, which enhances the antioxidant capacity of the black glutinous rice wine. The black glutinous rice wine base is supplemented with four nourishing medicinal materials, and has the effects of strengthening the spleen and warming the stomach, regulating menstruation and replenishing blood, invigorating qi and nourishing the kidneys, and beautifying the skin. It is an excellent nourishing product for women.

[0089] The present invention embeds ultrasonic treatment in different steps. Due to the "cavitation effect" of ultrasound, the cell wall of black glutinous rice can be quickly broken, accelerating the release of effective ingredients such as starch and polysaccharides. In addition, ultrasonic vibration stimulates yeast activity, accelerates alcohol production, and improves wine production efficiency. The "cavitation effect" of ultrasound can penetrate the lignified cell walls of astragalus and codonopsis, tear the pectin network of wolfberry and red dates, and efficiently dissolve the effective ingredients under the specific modulation frequency. Ultrasound can also activate the endogenous enzymes of medicinal materials, improve the activity and absorption rate of substances in the extract (such as reducing the molecular weight of wolfberry polysaccharides, making them Ultrasound and enzyme methods are particularly suitable for the extraction of densely structured Chinese medicines such as Astragalus and Codonopsis, which can increase the yield of effective ingredients. In the aging process, ultrasound breaks up alcohol molecular clusters and reorganizes them into a smoother structure, changing the wine body from loose and rough to tight and smooth. Ultrasound also accelerates the esterification reaction, increasing flavor esters, reducing harmful aldehydes, and reducing the irritation at the entrance. At the same time, the physical field energy is used to precisely control molecular motion, compressing the traditional process that relies on slow natural reactions to hours, accelerating flavor fusion, improving aging efficiency, and enhancing the sensory quality of the wine.

[0090] The comparison of the effects of the ultrasonic process provided by the present invention and the traditional process is shown in Table 8.

[0091] Table 8 Comparative effect of ultrasonic process and traditional process in producing black glutinous rice wine

[0092] As can be seen from Table 8, the present invention embeds an ultrasonic treatment step in the entire process of raw material processing-fermentation-aging, forming a synergistic effect, which significantly accelerates the fermentation process and improves the flavor fusion. The present invention embeds ultrasonic treatment in the process of extracting the extract, which significantly increases the content of nutrients in the extract, and the functional substances in the finished wine increase accordingly. Combined with the ultrasonic aging step, the content of flavor substances in the finished wine is significantly improved, the flavor of the wine is adjusted, and the functionality and flavor of the wine are taken into account.

[0093] The above is a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A method for preparing black glutinous rice wine, characterized in that: The following steps are involved: S1. Preparation of black glutinous rice wine base: soaking glutinous rice, steaming, pouring rice, mixing with koji, and then saccharifying. After saccharification, fermentation is performed. After fermentation, a supernatant is separated and sterilized and filtered, and then aged at low temperature to obtain a black glutinous rice wine base. The fermentation is performed with regular stirring and accompanied by ultrasonic treatment. S2, extract preparation: crush the astragalus into powder, add small koji rice wine, pectinase and cellulase to perform ultrasonic enzymatic extraction to obtain the astragalus extract, and prepare the codonopsis extract according to the preparation method of the astragalus extract; Red dates, wolfberries and Xiaoqu rice wine were mixed separately, and then ultrasonically heated and extracted to obtain red date extract and wolfberry extract; S3. Blending and ultrasonic aging of black glutinous rice wine: mixing the black glutinous rice wine base, astragalus extract, codonopsis extract, red date extract, wolfberry extract and sugar to obtain liquor, subjecting the liquor to ultrasonic aging treatment, and allowing it to stand for aging.

2. The method for preparing black glutinous rice wine according to claim 1, wherein Yellow wine koji is added during the mixing process, and the amount of the yellow wine koji added is 0.5-1% of the mass of the glutinous rice.

3. The method for preparing black glutinous rice wine according to claim 1, wherein The fermentation is as follows: after saccharification is completed, water is added and stirred evenly, and the mass of the water is 1.2 to 1.6 times the mass of the glutinous rice; after the fermentation starts, the stirring is regular every 24 hours, and the stirring is 2 to 3 times. After the first stirring, ultrasonic treatment is started, the frequency is 20 to 40 kHz, the treatment time is 5 to 10 minutes, and the treatment is performed 2 to 4 times, with an interval of 12 hours each time; the fermentation time is 7 to 8 days, and the fermentation temperature is maintained at 20 to 25°C.

4. The method for preparing black glutinous rice wine according to claim 1, wherein During the low-temperature aging, Bacillus natto is added in an amount of 0.08-0.1% of the mass of the glutinous rice; the temperature of the low-temperature aging is maintained at 10-16° C. for 1-3 months.

5. The method for preparing black glutinous rice wine according to claim 1, wherein The mass ratio of the astragalus to the Xiaoqu rice wine is 1:9-11; the mass of the pectinase is 0.05-0.1% of the mass of the astragalus, and the mass of the cellulase is 0.05-0.1% of the mass of the astragalus.

6. The method for preparing black glutinous rice wine according to claim 1, wherein The conditions for the ultrasonic enzymatic extraction are a frequency of 20-30 kHz, a temperature of 48-52° C., and a time of 10-20 min.

7. The method for preparing black glutinous rice wine according to claim 1, wherein The mass ratio of the red dates to the Xiaoqu rice wine is 1:9-11; the mass ratio of the wolfberry to the Xiaoqu rice wine is 1:9-11.

8. The method for preparing black glutinous rice wine according to claim 1, wherein The conditions for the ultrasonic heating extraction are a frequency of 35-55 kHz, a temperature of 85-90° C., and a time of 8-12 min.

9. The method for preparing black glutinous rice wine according to claim 1, wherein During the mixing and preparation, the weight ratio of the black glutinous rice wine base, astragalus extract, codonopsis extract, red date extract, wolfberry extract and sugar is (95-105): (2.85-3.15): (4.75-5.25): (5.7-6.3): (1.9-2.1): (6.65-7.35); the conditions for the ultrasonic aging treatment are a frequency of 20-40 kHz, a time of 20-30 min, 2-3 treatments, and an interval of 24-36 h between each treatment; and the aging is allowed to proceed for 10-15 d.

10. Black glutinous rice wine prepared by the method for preparing black glutinous rice wine according to any one of claims 1 to 9.

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