Dendrobium officinale liquor for sobering up and protecting liver and preparation method thereof

Abstract

A kind of Dendrobium officinale wine for sobering up and protecting the liver and a preparation method thereof. The present invention belongs to the technical field of wine production. The purpose of the present invention is to solve the technical problem that there are few existing flavored wines with Dendrobium officinale as the main raw material, and they are mainly concentrated in the fields of liver protection and health preservation, and have relatively single functions. The present invention is based on a scientific formula of five raw materials, namely, Dendrobium officinale, longan, Eucommia male flower, wolfberry, and black wolfberry, according to the monarch, minister, and assistant, to provide consumers with a healthy wine that is easy to drink, sobers up quickly, and protects and strengthens the liver. The wine of the present invention can quickly sober up, protect the liver, has good wine stability, and is healthy for the human body. It can also be widely used in industrial production.

Description

Technical Field

[0001] The invention belongs to the technical field of liquor production, and particularly relates to a dendrobium officinale liquor for sobering up and protecting the liver and a preparation method thereof. Background Art

[0002] Dendrobium candidum is slightly cold in nature and sweet in taste. It is mainly composed of polysaccharides and has the effects of lowering blood sugar, anti-tumor, and regulating microecology. Dendrobium candidum has the effect of enhancing T cells, B cells, NK cells and macrophages. It is a promising Chinese medicine immunopotentiator and can be used as a new anti-cancer drug. In 1996, the South China Botanical Institute of the Chinese Academy of Sciences and the Institute of Cancer Research of Sun Yat-sen University of Medical Sciences confirmed through animal experiments that Dendrobium candidum polysaccharides can significantly increase the number of peripheral white blood cells and improve the body's immune function.

[0003] Since the State Council issued the "Healthy China 2030 Plan" in 2016, a "big health" craze has been set off across the country. Among the wine categories, the one that is most closely integrated with the big health concept and consumer demand is Chinese Lujiu. According to the Lujiu standard GB / T27588-2011, Lujiu is a drink made by adding edible or medicinal and edible auxiliary materials or food additives to distilled wine, fermented wine or edible alcohol, and then blending, mixing or reprocessing. As we all know, the proportion of trace ingredients in liquor is less than 2%. Using the functional properties of medicinal and edible raw materials can give liquor more health value.

[0004] At present, there are few flavored liquors on the market that use Dendrobium officinale as the main ingredient, and they are mainly concentrated in the fields of liver protection and health preservation, with relatively simple functions. Summary of the invention

[0005] In order to solve the above technical problems, the purpose of the present invention is to provide a sobering and liver-protecting Dendrobium officinale wine and a preparation method thereof. The present invention scientifically formulates five raw materials, namely, Dendrobium officinale, longan, Eucommia ulmoides male flower, red wolfberry and black wolfberry, according to the principle, auxiliary and guiding principles, to provide consumers with a healthy wine that is easy to drink, sobers up quickly, and protects and strengthens the liver.

[0006] The present invention provides the following technical solutions:

[0007] One of the purposes of the present invention is to provide a method for preparing a sobering and liver-protecting Dendrobium officinale liquor, the method comprising the following steps:

[0008] S1: adding rice husk and water to the powder of Dendrobium officinale, longan, Eucommia ulmoides male flower, red wolfberry and black wolfberry respectively, and then enzymolyzing them with a complex enzyme composed of activated cellulase and neutral protease for 24 hours to obtain respective enzymolysis products;

[0009] S2: sterilizing the enzymatic hydrolyzate at high temperature and then performing solid-state constant temperature fermentation using a composite fermentation agent to obtain respective solid-state fermentation products, wherein the composite fermentation agent is composed of saccharomyces cerevisiae, Lactobacillus plantarum, and brewing koji;

[0010] S3: After each solid-state fermentation product and base wine are mixed at a solid-liquid ratio of 1: (40-50), ultrasonic-assisted extraction is performed, and then filtration and high-speed centrifugation are performed to obtain respective extracts;

[0011] S4: Mix 30-50 parts of Dendrobium officinale extract, 10-30 parts of Longan extract, 10-20 parts of Eucommia male flower extract, 5-15 parts of Red Wolfberry extract, 1-5 parts of Black Wolfberry extract, and 0-4 parts of sugar source by weight to obtain a first-class wine sample;

[0012] S5: Freeze the first-grade wine sample, then microfilter it, and then age it for 1 to 6 months at room temperature and away from light to obtain the Dendrobium officinale wine that can sober you up and protect your liver.

[0013] As a preferred embodiment of the preparation method of the present invention, the powder in S1 is obtained by crushing the dry products of the raw materials and then passing them through a 40-mesh sieve.

[0014] As a preferred embodiment of the preparation method of the present invention, the amount of rice husk added in S1 is 25-30% of the mass of each powder.

[0015] As a preferred embodiment of the preparation method of the present invention, the amount of water added in S1 is 70-100% of the mass of each powder.

[0016] As a preferred embodiment of the preparation method of the present invention, the amount of cellulase added in S1 is 0.3-0.5% of the mass of the powder, and the amount of neutral protease added is 0.03-0.05% of the mass of the powder.

[0017] As a preferred embodiment of the preparation method of the present invention, the activation in S1 is carried out in a 35° C. aqueous medium for 10 min.

[0018] As a preferred embodiment of the preparation method of the present invention, the enzymatic hydrolysis in S1 is performed for 24 hours.

[0019] As a preferred embodiment of the preparation method of the present invention, the high temperature sterilization temperature in S2 is 115° C. and the time is 20 min.

[0020] As a preferred embodiment of the preparation method of the present invention, the addition amount of the composite leavening agent in S2 is 0.2-1% of the mass of the enzymatic hydrolysis product, wherein the mass ratio of saccharomyces cerevisiae, lactobacillus plantarum and brewing koji is 4:1:2.

[0021] As a preferred embodiment of the preparation method of the present invention, the constant temperature fermentation temperature in S2 is 30°C.

[0022] As a preferred embodiment of the preparation method of the present invention, the fermentation time in S2 is 5 to 7 days.

[0023] As a preferred embodiment of the preparation method of the present invention, 4 to 6 layers of gauze are used for filtering in S3.

[0024] As a preferred embodiment of the preparation method of the present invention, the high-speed centrifugal speed in S3 is 3000-5000 r / min.

[0025] As a preferred embodiment of the preparation method of the present invention, the base liquor in S3 is whole-grain brewed liquor with an alcohol content of 20-53 vol%.

[0026] As a preferred embodiment of the preparation method of the present invention, the sugar source in S4 includes one or a combination of several of white sugar, fructose syrup, honey, crystal sugar, xylitol, oligofructose, oligoxylose, L-arabinose and oligomannose in any ratio.

[0027] As a preferred embodiment of the preparation method of the present invention, wherein: freezing in S5: freezing at -5°C for 24 hours.

[0028] As a preferred embodiment of the preparation method of the present invention, the pore size of the microfiltration membrane in S5 is 0.2-0.45 μm.

[0029] The second object of the present invention is to provide a sobering and liver-protecting Dendrobium officinale liquor prepared by the above-mentioned preparation method.

[0030] Compared with the prior art, the present invention has the following beneficial effects:

[0031] (1) The present invention uses Dendrobium officinale as the main ingredient, Longan as the auxiliary ingredient, and is supplemented with Eucommia male flower, red wolfberry, and black wolfberry, which are sweet and mild in nature and flavor. The nature and flavor are balanced, and the patient does not get angry. The raw materials are reasonably selected and matched, and the formula is scientific.

[0032] Among them, longan is warm in nature and sweet in taste, and it can calm the mind, soothe the nerves, nourish qi and blood, and nourish the brain and improve intelligence.

[0033] Red wolfberry is sweet and mild in nature, and has the effects of protecting eyesight, replenishing blood, lowering three highs, and anti-aging.

[0034] The male flowers of Eucommia ulmoides have a mild nature and flavor, and contain more than 60 kinds of effective plant ingredients, such as cyclopentane ether terpenes, phenylpropanoid active substances (protecting the liver and relieving alcohol), chlorogenic acid, pinoresinol disaccharide and geniposide (tonifying the kidney and improving essence), aucubin (laxative and detoxifying), polysaccharides, flavonoids, etc. The amino acid content is 21.47%, the calcium content is 0.92%, and the zinc content is 51mg / 100g, which are 1.8 times and 5.2 times that of Eucommia ulmoides leaves respectively. It is particularly effective in "strengthening the liver, tonifying the kidney, relieving constipation, promoting sleep, lowering the three highs, and relieving alcohol".

[0035] Black wolfberry is sweet and mild in nature. The fruit is rich in purple-red pigment, which belongs to the natural water-soluble anthocyanin flavonoids. Tibetan medicine uses it to treat heart disease, lower cholesterol, enhance immunity, prevent cancer and anti-aging. It also contains anthocyanin OPC, which is not found in red wolfberry.

[0036] (2) The present invention optimizes the preparation process to maximize the mellowness and freshness of the wine taste, while retaining the original healthy ingredients without loss, and can be widely used in industrial production.

[0037] (3) The wine of the present invention is rich in beneficial ingredients, especially high in polysaccharides, flavonoids and polyphenols, and has strong antioxidant capacity; it contains dozens of effective plant ingredients, such as cyclopentane ether terpenes, phenylpropanoid active substances (liver protection and hangover relief), chlorogenic acid, pinoresinol disaccharide glycoside and geniposide (kidney tonifying and essence replenishing), aucubin (laxative and detoxifying), anthocyanin OPC, which can quickly relieve alcohol, protect the liver, and has good wine stability, which is beneficial to human health.

[0038] (4) The plant raw materials selected by the present invention are mostly sweet and flat in nature, with low content of bitter and astringent substances. After being prepared according to the process, the flavor components are softer and more elegant. After being fully blended with the base wine, the wine has a mellow and harmonious body, good mouthability, high freshness, and is smooth and comfortable, and can be drunk with meals. BRIEF DESCRIPTION OF THE DRAWINGS

[0039] Figure 1 This is a diagram showing the human body metabolism after drinking the dew wine prepared in Example 2;

[0040] Figure 2 This is a diagram showing the human body metabolism after drinking the liquor of Comparative Example 1;

[0041] Figure 3 This is a diagram showing the human body metabolism after drinking the liquor of Comparative Example 2;

[0042] Figure 4 This is a diagram of the human body's metabolism after drinking the wine of Comparative Example 3. DETAILED DESCRIPTION

[0043] In order to make the above-mentioned objects, features and advantages of the present invention more obvious and easy to understand, the specific implementation methods of the present invention are described in detail below in conjunction with the embodiments of the specification.

[0044] In the following description, many specific details are set forth to facilitate a full understanding of the present invention, but the present invention may also be implemented in other ways different from those described herein, and those skilled in the art may make similar generalizations without violating the connotation of the present invention. Therefore, the present invention is not limited to the specific embodiments disclosed below.

[0045] Secondly, the term "one embodiment" or "embodiment" as used herein refers to a specific feature, structure, or characteristic that may be included in at least one implementation of the present invention. The term "in one embodiment" that appears in different places in this specification does not necessarily refer to the same embodiment, nor does it refer to a separate or selective embodiment that is mutually exclusive with other embodiments.

[0046] The terms "comprising," "including," "having," "containing," or any other variations thereof, as used in the following examples, are intended to cover a non-exclusive inclusion. For example, a composition, step, method, article, or apparatus comprising the listed elements is not necessarily limited to only those elements, but may include other elements not expressly listed or inherent to such composition, step, method, article, or apparatus.

[0047] The experimental methods used in the following examples are conventional methods unless otherwise specified. The materials, reagents, methods and instruments used are conventional materials, reagents, methods and instruments in the art unless otherwise specified, and can be obtained through commercial channels by those skilled in the art.

[0048] The brewer's yeast used in the following examples has a preservation number of CICC 31123, a Lactobacillus plantarum has a preservation number of CICC23134, and brewer's koji is (Angel).

[0049] Embodiment 1:

[0050] A method for preparing a sobering and liver-protecting Dendrobium officinale liquor comprises the following steps:

[0051] S1:

[0052] Raw material pretreatment: the dried products of Dendrobium officinale, longan, Eucommia ulmoides male flower, red wolfberry and black wolfberry are crushed respectively, and then passed through a 40-mesh sieve to obtain Dendrobium officinale powder, longan powder, Eucommia ulmoides male flower powder, red wolfberry powder and black wolfberry powder;

[0053] Composite enzymatic hydrolysis: (1) Add 25% of rice husk by weight and 70% of water by weight to the powder of Dendrobium officinale, activate cellulase and neutral protease in a 35°C water medium for 10 min, and then use the composite enzyme composed of activated cellulase and neutral protease to enzymatically hydrolyze the above substrate for 24 h, wherein the addition amount of cellulase and neutral protease is 0.3% and 0.03% of the weight of the powder of Dendrobium officinale, respectively, to obtain the enzymatic hydrolysis product of Dendrobium officinale; (2) According to the above enzymatic hydrolysis method, the powders of longan, male flower of Eucommia ulmoides, red wolfberry and black wolfberry are treated in the same way to obtain the enzymatic hydrolysis product of longan, the enzymatic hydrolysis product of male flower of Eucommia ulmoides, the enzymatic hydrolysis product of red wolfberry and the enzymatic hydrolysis product of black wolfberry, respectively;

[0054] Composite enzymatic hydrolysis can degrade cellulose and break down protein into polypeptides, and at the same time, it can remove some astringent and bitter substances.

[0055] S2:

[0056] Sterilization: sterilize the enzymatic hydrolyzate of Dendrobium officinale, Longan, Eucommia male flower, red wolfberry and black wolfberry at 115°C for 20 minutes, and then cool to room temperature of 28°C;

[0057] Single-material solid-state fermentation: The composite fermentation agent composed of saccharomyces cerevisiae, Lactobacillus plantarum and brewing koji is used to carry out composite solid-state constant temperature fermentation on each enzymatic hydrolysate, wherein the addition amount of the composite fermentation agent is 0.4% of the mass of each enzymatic hydrolysate, wherein the mass ratio of saccharomyces cerevisiae, Lactobacillus plantarum and brewing koji is 4:1:2, the constant temperature fermentation temperature is 30°C, the fermentation time is 5 days, the fermentation status is tracked regularly, and the respective solid-state fermentation products are obtained based on sensory evaluation;

[0058] S3:

[0059] Combined ultrasonic extraction: After each solid-state fermentation product was mixed with whole grain brewed liquor with an alcohol content of 30 vol% at a solid-liquid ratio of 1:40, the extraction was performed for 45 min under the conditions of ultrasonic power of 500 w and extraction temperature of 35 ° C to obtain the respective extraction products;

[0060] Preliminary filtration and centrifugation: The respective extraction products are preliminarily filtered through 5 layers of gauze, and the filter residues are removed to obtain primary flavor extracts, which are then transferred to a centrifuge for high-speed centrifugation at a speed of 4000r / min to obtain respective clear and transparent extracts;

[0061] S4:

[0062] Preparation of flavored liquor: 50 parts of Dendrobium officinale extract, 20 parts of longan extract, 15 parts of Eucommia male flower extract, 10 parts of red wolfberry extract, 3.5 parts of black wolfberry extract, and 1.5 parts of oligofructose are mixed according to mass proportions to obtain a first-class liquor sample;

[0063] S5:

[0064] Frozen membrane filtration: The first-level wine sample is first frozen at -5℃ for 24 hours, and then microfiltered using a 0.2μm membrane to remove trace flocculent precipitation while playing a physical sterilization role, obtaining a bright yellow, clear, transparent, and uniform second-level wine sample;

[0065] Aging: age the secondary wine sample at room temperature and away from light for 6 months, and conduct relevant index testing and analysis according to the national standard GB / T27588-2011. If qualified, it can be bottled as the finished product, i.e., the sobering and liver-protecting Dendrobium Officinale Liquor.

[0066] Embodiment 2:

[0067] A method for preparing a sobering and liver-protecting Dendrobium officinale liquor comprises the following steps:

[0068] S1:

[0069] Raw material pretreatment: the dried products of Dendrobium officinale, longan, Eucommia ulmoides male flower, red wolfberry and black wolfberry are crushed respectively, and then passed through a 40-mesh sieve to obtain Dendrobium officinale powder, longan powder, Eucommia ulmoides male flower powder, red wolfberry powder and black wolfberry powder;

[0070] Composite enzymatic hydrolysis: (1) Add 27% of rice husk by weight and 80% of water by weight to the powder of Dendrobium officinale, activate cellulase and neutral protease in a 35°C water medium for 10 min, and then use the composite enzyme composed of activated cellulase and neutral protease to enzymatically hydrolyze the above substrate for 24 h, wherein the addition amount of cellulase and neutral protease is 0.4% and 0.04% of the weight of the powder of Dendrobium officinale, respectively, to obtain the enzymatic hydrolysis product of Dendrobium officinale; (2) According to the above enzymatic hydrolysis method, the powders of longan, male flower of Eucommia ulmoides, red wolfberry and black wolfberry are treated in the same way to obtain the enzymatic hydrolysis product of longan, male flower of Eucommia ulmoides, red wolfberry and black wolfberry, respectively;

[0071] Composite enzymatic hydrolysis can degrade cellulose and break down protein into polypeptides, and at the same time, it can remove some astringent and bitter substances.

[0072] S2:

[0073] Sterilization: sterilize the enzymatic hydrolyzate of Dendrobium officinale, Longan, Eucommia male flower, red wolfberry and black wolfberry at 115°C for 20 minutes, and then cool to room temperature of 28°C;

[0074] Single-material solid-state fermentation: The enzymatic hydrolysates are respectively subjected to composite solid-state constant-temperature fermentation using a composite fermentation agent consisting of saccharomyces cerevisiae, Lactobacillus plantarum and brewing koji. The addition amount of the composite fermentation agent is 0.5% of the mass of each enzymatic hydrolysate, wherein the mass ratio of saccharomyces cerevisiae, Lactobacillus plantarum and brewing koji is 4:1:2, the constant-temperature fermentation temperature is 30°C, the fermentation time is 6 days, the fermentation status is tracked regularly, and the respective solid-state fermentation products are obtained based on sensory evaluation;

[0075] S3:

[0076] Combined ultrasonic extraction: After each solid-state fermentation product was mixed with whole grain liquor with an alcohol content of 42 vol% at a solid-liquid ratio of 1:45, the mixture was extracted for 50 min at an ultrasonic power of 500 w and an extraction temperature of 37 ° C to obtain the respective extraction products;

[0077] Preliminary filtration and centrifugation: The respective extraction products are preliminarily filtered through 5 layers of gauze, and the filter residues are removed to obtain primary flavor extracts, which are then transferred to a centrifuge for high-speed centrifugation at a speed of 4000r / min to obtain respective clear and transparent extracts;

[0078] S4:

[0079] Preparation of flavored liquor: 40 parts of Dendrobium officinale extract, 25 parts of longan extract, 20 parts of Eucommia male flower extract, 11 parts of red wolfberry extract, 3 parts of black wolfberry extract and 1 part of crystal sugar are mixed according to weight to obtain a first-class liquor sample;

[0080] S5:

[0081] Frozen membrane filtration: The first-level wine sample is first frozen at -5℃ for 24 hours, and then microfiltered using a 0.2μm membrane to remove trace flocculent precipitation while playing a physical sterilization role, obtaining a bright yellow, clear, transparent, and uniform second-level wine sample;

[0082] Aging: age the secondary wine sample at room temperature and away from light for 4 months, and conduct relevant index testing and analysis according to the national standard GB / T27588-2011. If qualified, it can be bottled as the finished product, i.e., the sobering and liver-protecting Dendrobium Officinale Liquor.

[0083] Comparative Example 1: The dew wine purchased from You Ren Tang, ingredients: white wine, water, red wolfberry, polygonatum, fresh Huoshan dendrobium stems.

[0084] Comparative Example 2:

[0085] The difference between this comparative example and Example 2 is that the extract of Eucommia male flowers is omitted. The other steps and parameters are the same as those in Example 2.

[0086] Comparative Example 3:

[0087] The difference between this comparative example and Example 2 is that the black wolfberry extract is omitted. The other steps and parameters are the same as those in Example 2.

[0088] The physical and chemical hygiene indicators and antioxidant capacity of the wine samples of Example 2 and Comparative Example 1 were analyzed, and the test results are shown in Tables 1 and 2:

[0089] Table 1 Analysis of physical and chemical hygiene indicators of liquor

[0090]

[0091] Table 2 Analysis and comparison of antioxidant capacity of wine

[0092]

[0093] The human body metabolism was tested for the liquor samples of Example 2 and Comparative Examples 1-3. The testing equipment: the equipment in GB / T21254-2017 "Exhaled Alcohol Content Detector", model: CA2000. The testing method: the method in GB19522-2017 "Blood and Breath Alcohol Content Threshold and Inspection Standard for Vehicle Drivers" was used for testing.

[0094] The results are as follows Figure 1-4 As shown, from Figure 1-2 It can be seen that the initial value of the alcohol concentration of the human body metabolism of the dew wine of the present invention is 50.4 mg / 100 ml, which is lower than 75.7 mg / 100 ml of Comparative Example 1, indicating that the dew wine has been initially metabolized and metabolized quickly when the human body conducts follow-up measurement after drinking, and can be completely metabolized after 4 hours without any burden, while the dew wine of Comparative Example 1 still has 24.1 mg / 100 ml of alcohol concentration that has not been metabolized. Figure 3-4 It can be seen that whether omitting Eucommia ulmoides male flower or omitting black wolfberry, the sobering ability of the wine is reduced, and it is not as good as the original formula, indicating that there is a synergistic effect between the internal ingredients in promoting sobering. The above shows that under the same drinking conditions, the wine, based on a more reasonable formula and process, achieves the purpose of accelerating sobering up and is better at nourishing the liver and protecting the body.

[0095] Embodiment 3:

[0096] A method for preparing a sobering and liver-protecting Dendrobium officinale liquor comprises the following steps:

[0097] S1:

[0098] Raw material pretreatment: the dried products of Dendrobium officinale, longan, Eucommia ulmoides male flower, red wolfberry and black wolfberry are crushed respectively, and then passed through a 40-mesh sieve to obtain Dendrobium officinale powder, longan powder, Eucommia ulmoides male flower powder, red wolfberry powder and black wolfberry powder;

[0099] Composite enzymatic hydrolysis: (1) Add 30% of the weight of rice husk and 100% of the weight of water to the powder of Dendrobium officinale, activate cellulase and neutral protease in a 35°C water medium for 10 minutes, and then use the composite enzyme composed of activated cellulase and neutral protease to enzymatically hydrolyze the above substrate for 24 hours, wherein the addition amount of cellulase and neutral protease is 0.5% and 0.05% of the weight of the powder of Dendrobium officinale, respectively, to obtain the enzymatic hydrolysis product of Dendrobium officinale; (2) According to the above enzymatic hydrolysis method, the powders of longan, male flower of Eucommia ulmoides, red wolfberry and black wolfberry are treated in the same way to obtain the enzymatic hydrolysis product of longan, the enzymatic hydrolysis product of male flower of Eucommia ulmoides, the enzymatic hydrolysis product of red wolfberry and the enzymatic hydrolysis product of black wolfberry, respectively;

[0100] Composite enzymatic hydrolysis can degrade cellulose and break down protein into polypeptides, and at the same time, it can remove some astringent and bitter substances.

[0101] S2:

[0102] Sterilization: sterilize the enzymatic hydrolyzate of Dendrobium officinale, Longan, Eucommia male flower, red wolfberry and black wolfberry at 115°C for 20 minutes, and then cool to room temperature of 28°C;

[0103] Single-material solid-state fermentation: The enzymatic hydrolysates are respectively subjected to composite solid-state constant-temperature fermentation using a composite fermentation agent consisting of saccharomyces cerevisiae, Lactobacillus plantarum and brewing koji. The addition amount of the composite fermentation agent is 0.6% of the mass of each enzymatic hydrolysate, wherein the mass ratio of saccharomyces cerevisiae, Lactobacillus plantarum and brewing koji is 4:1:2, the constant-temperature fermentation temperature is 30°C, the fermentation time is 7 days, the fermentation status is tracked regularly, and the respective solid-state fermentation products are obtained based on sensory evaluation;

[0104] S3:

[0105] Combined ultrasonic extraction: After each solid-state fermentation product was mixed with whole grain brewed liquor with an alcohol content of 50 vol% at a solid-liquid ratio of 1:50, the extraction was performed for 55 min under the conditions of ultrasonic power of 500 w and extraction temperature of 37 ° C to obtain the respective extraction products;

[0106] Preliminary filtration and centrifugation: The respective extraction products are preliminarily filtered through 5 layers of gauze, and the filter residues are removed to obtain primary flavor extracts, which are then transferred to a centrifuge for high-speed centrifugation at a speed of 4000r / min to obtain respective clear and transparent extracts;

[0107] S4:

[0108] Preparation of flavored liquor: 35 parts of Dendrobium officinale extract, 30 parts of longan extract, 17 parts of Eucommia male flower extract, 15 parts of red wolfberry extract, 2.5 parts of black wolfberry extract, and 0.5 parts of xylitol are mixed by weight to obtain a first-class liquor sample;

[0109] S5:

[0110] Frozen membrane filtration: The first-level wine sample is first frozen at -5℃ for 24 hours, and then microfiltered using a 0.45μm membrane to remove trace flocculent precipitation and perform physical sterilization to obtain a bright yellow, clear, transparent, and uniform second-level wine sample;

[0111] Aging: age the secondary wine sample at room temperature and away from light for 3 months, and conduct relevant index testing and analysis according to the national standard GB / T27588-2011. If qualified, it can be bottled as the finished product, i.e., the sobering and liver-protecting Dendrobium Officinale Liquor.

[0112] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit it. 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 spirit 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 method for preparing a sobering and liver-protecting Dendrobium officinale liquor, characterized in that: The following steps are involved: S1: Add rice husk and water to the powders of Dendrobium officinale, longan, Eucommia ulmoides male flower, red wolfberry and black wolfberry respectively, and then enzymolyze them with a composite enzyme consisting of activated cellulase and neutral protease for 24 hours to obtain respective enzymolysis products; the amount of rice husk added is 25-30% of the mass of each powder, the amount of water added is 70-100% of the mass of each powder, the amount of cellulase added is 0.3-0.5% of the mass of the powder, and the amount of neutral protease added is 0.03-0.05% of the mass of the powder; S2: sterilizing the enzymatic hydrolysate at high temperature and then performing solid-state constant temperature fermentation with a composite fermentation agent to obtain respective solid-state fermentation products, wherein the composite fermentation agent is composed of saccharomyces cerevisiae, Lactobacillus plantarum and brewing koji; the addition amount of the composite fermentation agent is 0.2-1% of the mass of the enzymatic hydrolysate, wherein the mass ratio of saccharomyces cerevisiae, Lactobacillus plantarum and brewing koji is 4:1:2; S3: After each solid-state fermentation product and base wine are mixed at a solid-liquid ratio of 1: (40-50), ultrasonic-assisted extraction is performed, and then filtration and high-speed centrifugation are performed to obtain respective extracts; S4: Mix 30-50 parts of Dendrobium officinale extract, 10-30 parts of Longan extract, 10-20 parts of Eucommia male flower extract, 5-15 parts of Red Wolfberry extract, 1-5 parts of Black Wolfberry extract, and 0-4 parts of sugar source by weight to obtain a first-class wine sample; S5: Freeze the first-grade wine sample, then microfilter it, and then age it for 1 to 6 months at room temperature and away from light to obtain the Dendrobium officinale wine that can sober you up and protect your liver.

2. The method according to claim 1, characterized in that: The powder in S1 is obtained by crushing the dry products of the raw materials and then passing them through a 40-mesh sieve.

3. The method according to claim 1, characterized in that The activation in S1 was carried out in a 35°C aqueous medium for 10 min.

4. The method according to claim 1, characterized in that The medium and high temperature sterilization temperature of S2 is 115℃ and the time is 20min.

5. The method according to claim 1, characterized in that: The constant temperature fermentation in S2 is 30°C and the fermentation time is 5 to 7 days.

6. The method according to claim 1, characterized in that S3 uses 4 to 6 layers of gauze for filtration, the high-speed centrifugal speed is 3000 to 5000 r / min, the base wine is whole-grain brewed liquor, and the alcohol content is 20 to 53 vol%.

7. The method according to claim 1, characterized in that The sugar source in S4 includes one or a combination of several of white sugar, fructose syrup, honey, crystal sugar, xylitol, oligofructose, oligoxylose, L-arabinose and oligomannose in any ratio.

8. The method according to claim 1, characterized in that Freezing in S5: Freezing at -5℃ for 24h, the pore size of the microfiltration membrane is 0.2~0.45μm.

9. Dendrobium officinale liquor for sobering up and protecting liver prepared by the method described in any one of claims 1 to 8.

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