A coarse cereal yellow rice wine for reducing blood viscosity of hyperlipidemia patients and a preparation method thereof

Abstract

The present application relates to yellow rice wine preparation technical field, especially to a kind of mixed grain health-care yellow rice wine and preparation method thereof.The present application provides a kind of mixed grain health-care yellow rice wine, which is prepared from the following components by mass fraction: waxy millet 40-60 parts, waxy rice 30-40 parts, waxy millet 20-30 parts, waxy sorghum 13-17 parts, Chinese medicine compound 10-14 parts and fermentation inoculum 10-14 parts;The yellow rice prepared by the present application has bright color, refreshing taste, pure and elegant wine quality, unique flavor, and is rich in nutritional elements and Chinese medicine fermentation, which can promote blood circulation, promote tissue metabolism and enhance cell vitality.Long-term drinking not only has good health effect, but also can beautify and nourish skin.

Description

Technical Field

[0001] This invention relates to the field of rice wine preparation technology, and in particular to a health-preserving rice wine made from mixed grains and its preparation method. Background Technology

[0002] Yellow wine is one of the oldest types of alcoholic beverages in the world, and is considered one of the three ancient wines of the world, along with beer and wine.

[0003] Besides water and ethanol, the main components of rice wine include abundant carbohydrates, amino acids, vitamins, trace elements, and various active ingredients. Its unique brewing process gives it characteristics such as low alcohol concentration, mellow flavor, rich nutrition, distinctive taste, and numerous varieties. Therefore, rice wine is not only a traditional health-preserving product but also used as a guide in traditional Chinese medicine, considered "the leader of all medicines." Through long-term practice, rice wine has also been found to have good therapeutic effects on tumors and cardiovascular diseases, thus possessing high nutritional value.

[0004] Yellow rice wine has a relatively low alcohol content, making it unsuitable for preparing medicinal wine using the soaking method. Existing technologies, such as patent CN108424822 A, disclose a direct brewing method that mixes puffed yellow rice wine raw materials, traditional Chinese medicine powder, and flower tea liquid for fermentation. While this can promote the extraction of traditional Chinese medicine components, reduce the excessive medicinal taste in yellow rice wine, and improve its flavor, nutritional value, and health benefits, it still suffers from the problem of using only a single type of traditional Chinese medicine component, failing to produce synergistic effects, resulting in poor effects in dispelling cold, warming the stomach, and improving blood circulation. Secondly, using only flower tea liquid prepared from oolong tea and magnolia flowers for brewing cannot create a series of multi-flavored products, failing to meet market demand. Furthermore, the process of puffing, steaming, and ultrasonically treating the raw materials is cumbersome and complex, leading to high costs.

[0005] Therefore, how to provide a method for preparing a whole grain health-preserving rice wine, and solve the technical problems of complex preparation methods and poor health benefits of existing rice wine medicinal wines, is an urgent problem to be solved by those skilled in the art. Summary of the Invention

[0006] The purpose of this invention is to provide a health-preserving rice wine made from mixed grains and its preparation method.

[0007] To achieve the above-mentioned objectives, the present invention provides the following technical solution:

[0008] This invention provides a health-preserving yellow rice wine made from a variety of grains, which is prepared from the following components in parts by weight: 40-60 parts glutinous millet, 30-40 parts glutinous rice, 20-30 parts glutinous sorghum, 13-17 parts glutinous sorghum, 10-14 parts traditional Chinese medicine compound and 10-14 parts fermentation agent;

[0009] The fermentation agents include: Pediococcus pentosaceus, Bacillus megaterium, rice wine yeast, and red yeast rice;

[0010] The herbal compound includes: Codonopsis pilosula, Typha pollen, Rehmannia glutinosa, Angelica sinensis, Paeonia lactiflora, Bupleurum chinense, ginger, and jujube.

[0011] Preferably, the viable count of the *Pediococcus pentosaceus* is 600 million to 1 billion / g; the viable count of the *Bacillus megaterium* is 500 million to 900 million / g; the viable count of the *Yeast in rice wine* is 400 million to 800 million / g; and the viable count of the *Red Yeast* is 1.4 billion to 1.8 billion / g.

[0012] Preferably, the mass ratio of Codonopsis pilosula, Typha pollen, Rehmannia glutinosa, Angelica sinensis, Paeonia lactiflora, Bupleurum chinense, ginger and jujube is 20~24:15~19:8~12:14~18:10~14:6~10:4~8:12~16.

[0013] This invention also provides a method for preparing a whole grain health-preserving rice wine, comprising the following steps:

[0014] (1) Soak the glutinous millet, glutinous rice, glutinous sorghum and glutinous millet in water separately;

[0015] (2) The soaked glutinous millet, glutinous rice, glutinous sorghum and glutinous sorghum are steamed and cooled separately; the cooled glutinous millet, glutinous rice, glutinous sorghum and glutinous sorghum are mixed to obtain material 1;

[0016] (3) Mix the material 1 with the saccharifying enzyme and saccharify to obtain material 2;

[0017] (4) Mix the material 2, rice wine yeast and red yeast for one fermentation, then add the Chinese medicine complex, Pediococcus pentosacchari and Bacillus megaterium for a second fermentation, press and separate the wine to obtain mixed grain health-preserving rice wine.

[0018] Preferably, the soaking time in step (1) is 10-16 hours.

[0019] Preferably, the steaming time of the glutinous millet in step (2) is 30-40 minutes; the steaming time of the glutinous rice is 50-60 minutes; the steaming time of the glutinous sorghum is 60-70 minutes; and the steaming time of the glutinous sorghum is 55-65 minutes.

[0020] Preferably, in step (3), the mass ratio of material 1 to saccharifying enzyme is 100:0.5~1.5; and the enzyme activity of the saccharifying enzyme is 60,000~80,000 U / g.

[0021] Preferably, the saccharification temperature in step (3) is 26~30℃ and the saccharification time is 2~3 days.

[0022] Preferably, the temperature of the primary fermentation in step (4) is 32~36℃ and the time is 8~12 days.

[0023] Preferably, the temperature of the secondary fermentation in step (4) is 20~26℃ and the time is 16~22 days.

[0024] Compared with the prior art, the present invention has the following beneficial effects:

[0025] 1. The rice wine prepared by this invention has a bright color, refreshing taste, elegant and pure quality, and unique flavor. It is also rich in nutrients and fermented Chinese medicinal herbs, which can promote blood circulation, tissue metabolism, and enhance cell vitality. Long-term consumption not only has excellent health benefits but also promotes beauty and skin health.

[0026] 2. This invention selects four types of grains to brew rice wine, all of which are glutinous. Traditional rice wine lacks nutritional value, but the abundant nutrients in these grains are transformed by probiotics, changing large molecules into smaller molecules that are more easily absorbed by the body. Therefore, rice wine made from these grains is richer in nutrients and has better health benefits.

[0027] 3. This invention involves secondary fermentation during the preparation of rice wine, using beneficial bacteria to further decompose the grains and Chinese herbal medicine components, thereby releasing the nutrients in the grains and Chinese herbal medicine components and releasing the active substances in the Chinese herbal medicine components. This is a technical effect that cannot be achieved by the traditional soaking method.

[0028] 4. Among the traditional Chinese medicine components added in this invention, Codonopsis pilosula can promote blood circulation in the human body, and also has the effects of hematopoietic regeneration and promoting red blood cell growth. It can help the human body enhance immunity, improve physical fitness, and promote blood circulation and replenish blood. Typha pollen has analgesic, anticoagulant and coagulation-promoting, blood circulation-promoting, lipid-lowering, arteriosclerosis-preventing, immunity-enhancing, and vascular endothelial damage caused by hyperlipidemia. It can also promote intestinal peristalsis, anti-inflammatory, anti-hypoxic, and antibacterial effects, and has a wide range of uses. Rehmannia glutinosa nourishes yin and blood, and replenishes essence and marrow; Angelica sinensis replenishes blood and promotes blood circulation, moistens the intestines and promotes bowel movement, regulates menstruation and relieves pain; Paeonia lactiflora nourishes blood and regulates menstruation, astringes yin and stops sweating, softens the liver and relieves pain; Bupleurum chinense soothes the liver and relieves depression, reduces fever, and tonifies yang; Zingiber officinale relieves exterior syndromes and cold, warms the middle and stops vomiting, warms the lungs and stops cough; Jujube tonifies the spleen and stomach, and replenishes qi and generates fluids.

[0029] The synergistic effect of the various components added in this invention can replenish qi and blood, strengthen the spleen and nourish the heart. It has excellent effects on those with deficiency of both qi and blood, pale complexion, shortness of breath and palpitations, dizziness and spontaneous sweating, and cold limbs. Detailed Implementation

[0030] This invention provides a health-preserving yellow rice wine made from a variety of grains, which is prepared from the following components in parts by weight: 40-60 parts glutinous millet, 30-40 parts glutinous rice, 20-30 parts glutinous sorghum, 13-17 parts glutinous sorghum, 10-14 parts traditional Chinese medicine compound and 10-14 parts fermentation agent;

[0031] Preferably, it is prepared from the following components in parts by weight: 44-56 parts glutinous millet, 32-38 parts glutinous rice, 22-28 parts glutinous sorghum, 14-16 parts glutinous sorghum, 11-13 parts traditional Chinese medicine compound and 11-13 parts fermentation agent;

[0032] Further preferred is the preparation of the following components in parts by weight: 48-52 parts glutinous millet, 34-36 parts glutinous rice, 24-26 parts glutinous sorghum, 15 parts glutinous sorghum, 12 parts traditional Chinese medicine compound and 12 parts fermentation agent;

[0033] More preferably, it is prepared from the following components in parts by weight: 50 parts glutinous millet, 35 parts glutinous rice, 25 parts glutinous sorghum, 15 parts glutinous sorghum, 12 parts traditional Chinese medicine compound and 12 parts fermentation agent.

[0034] The fermentation agents include: Pediococcus pentosaceus, Bacillus megaterium, rice wine yeast, and red yeast rice;

[0035] The herbal compound includes: Codonopsis pilosula, Typha pollen, Rehmannia glutinosa, Angelica sinensis, Paeonia lactiflora, Bupleurum chinense, ginger, and jujube.

[0036] In this invention, the viable count of Pediococcus pentosaceus is 600 million to 1 billion / g; preferably 700 million to 900 million / g; and more preferably 800 million / g.

[0037] In this invention, the viable count of the Bacillus megaterium is 500 million to 900 million / g; preferably 600 million to 800 million / g; and more preferably 700 million / g.

[0038] In this invention, the live count of the rice wine yeast is 400-800 million / g; preferably 500-700 million / g; and more preferably 600 million / g.

[0039] In this invention, the live bacteria count of the red yeast rice is 1.4 to 1.8 billion / g; preferably 1.5 to 1.7 billion / g; and more preferably 1.6 billion / g.

[0040] In this invention, the mass ratio of Codonopsis pilosula, Typha pollen, Rehmannia glutinosa, Angelica sinensis, Paeonia lactiflora, Bupleurum chinense, ginger, and jujube is 20~24:15~19:8~12:14~18:10~14:6~10:4~8:12~16; preferably 21~23:16~18:9~11:15~17:11~13:7~9:5~7:13~15; and more preferably 22:17:10:16:12:8:6:14.

[0041] This invention also provides a method for preparing a whole grain health-preserving rice wine, comprising the following steps:

[0042] (1) Soak the glutinous millet, glutinous rice, glutinous sorghum and glutinous millet in water separately;

[0043] (2) The soaked glutinous millet, glutinous rice, glutinous sorghum and glutinous sorghum are steamed and cooled separately; the cooled glutinous millet, glutinous rice, glutinous sorghum and glutinous sorghum are mixed to obtain material 1;

[0044] (3) Mix the material 1 with the saccharifying enzyme and saccharify to obtain material 2;

[0045] (4) Mix the material 2, rice wine yeast and red yeast for one fermentation, then add the Chinese medicine complex, Pediococcus pentosacchari and Bacillus megaterium for a second fermentation, press and separate the wine to obtain mixed grain health-preserving rice wine.

[0046] In this invention, the soaking time in step (1) is 10-16 hours; preferably 11-15 hours; more preferably 12-14 hours; and more preferably 13 hours.

[0047] In this invention, the steaming time of the glutinous millet in step (2) is 30~40min; preferably 32~38min; further preferably 34~36min; more preferably 35min.

[0048] In this invention, the steaming time of the glutinous rice in step (2) is 50-60 min; preferably 52-58 min; more preferably 54-56 min; and even more preferably 55 min.

[0049] In this invention, the steaming time of the glutinous millet in step (2) is 60-70 min; preferably 62-68 min; further preferably 64-66 min; and more preferably 65 min.

[0050] In this invention, the steaming time of the glutinous sorghum in step (2) is 55~65min; preferably 57~63min; further preferably 59~61min; and more preferably 60min.

[0051] In this invention, the mass ratio of material 1 to saccharifying enzyme in step (3) is 100:0.5~1.5; preferably 100:1.

[0052] In this invention, the enzyme activity of the saccharifying enzyme in step (3) is 60,000 to 80,000 U / g; preferably 70,000 U / g.

[0053] In this invention, the saccharification temperature in step (3) is 26~30℃; preferably 27~29℃; and more preferably 28℃.

[0054] In this invention, the saccharification time in step (3) is 2 to 3 days; preferably 3 days.

[0055] In this invention, the temperature of the primary fermentation in step (4) is 32~36℃; preferably 33~35℃; and more preferably 34℃.

[0056] In this invention, the fermentation time in step (4) is 8 to 12 days; preferably 9 to 11 days; and more preferably 10 days.

[0057] In this invention, the temperature of the secondary fermentation in step (4) is 20~26℃; preferably 21~25℃; more preferably 22~24℃; and even more preferably 23℃.

[0058] In this invention, the secondary fermentation time in step (4) is 16-22 days; preferably 17-21 days; more preferably 18-20 days; and even more preferably 19 days.

[0059] The technical solutions provided by the present invention will be described in detail below with reference to the embodiments, but they should not be construed as limiting the scope of protection of the present invention.

[0060] Example 1

[0061] A type of health-preserving yellow rice wine made from mixed grains is prepared from the following components in parts by weight: 40 parts glutinous millet, 30 parts glutinous rice, 20 parts glutinous sorghum, 13 parts glutinous sorghum, 10 parts traditional Chinese medicine compound, and 10 parts fermentation agent.

[0062] The fermentation agent includes: Pediococcus pentosaceus, Bacillus megaterium, Saccharomyces cerevisiae and red yeast rice, in a mass ratio of 8:7:11:5;

[0063] The herbal compound comprises: Codonopsis pilosula, Typha pollen, Rehmannia glutinosa, Angelica sinensis, Paeonia lactiflora, Bupleurum chinense, Zingiber officinale, and Ziziphus jujuba, in a mass ratio of 20:15:8:14:10:6:4:12.

[0064] The preparation method of the health-preserving yellow rice wine made from mixed grains includes the following steps:

[0065] (1) Soak glutinous millet, glutinous rice, glutinous sorghum and glutinous millet in water for 10 hours respectively;

[0066] (2) The soaked glutinous millet, glutinous rice, glutinous sorghum and glutinous millet are steamed separately; the steaming time for glutinous millet is 30 min; the steaming time for glutinous rice is 50 min; the steaming time for glutinous sorghum is 60 min; the steaming time for glutinous sorghum is 55 min. After steaming, they are cooled. The cooled glutinous millet, glutinous rice, glutinous sorghum and glutinous millet are mixed to obtain material 1.

[0067] (3) Mix the material 1 with saccharifying enzyme (enzyme activity of 60,000 U / g) and saccharify at 26°C for 2 days to obtain material 2; the mass ratio of material 1 to saccharifying enzyme is 100:0.5;

[0068] (4) Mix the material 2, rice wine yeast (400 million / g live bacteria) and red yeast (1.4 billion / g live bacteria) and ferment at 32℃ for 8 days. Then add the Chinese medicine complex, Pediococcus pentosaceus (600 million / g live bacteria) and Bacillus megaterium (500 million / g live bacteria) and ferment at 20℃ for 16 days. After pressing, separating and clarifying, the wine is obtained as mixed grain health-preserving rice wine.

[0069] Example 2

[0070] A type of health-preserving yellow rice wine made from mixed grains is prepared from the following components in parts by weight: 60 parts glutinous millet, 40 parts glutinous rice, 30 parts glutinous sorghum, 17 parts glutinous sorghum, 14 parts traditional Chinese medicine compound and 14 parts fermentation agent;

[0071] The fermentation agent includes: Pediococcus pentosaceus, Bacillus megaterium, Saccharomyces cerevisiae and red yeast rice, in a mass ratio of 12:11:15:9;

[0072] The herbal compound comprises: Codonopsis pilosula, Typha pollen, Rehmannia glutinosa, Angelica sinensis, Paeonia lactiflora, Bupleurum chinense, Zingiber officinale, and Ziziphus jujuba, in a mass ratio of 24:19:12:18:14:10:8:16.

[0073] The preparation method of the health-preserving yellow rice wine made from mixed grains includes the following steps:

[0074] (1) Soak glutinous millet, glutinous rice, glutinous sorghum and glutinous millet in water for 16 hours respectively;

[0075] (2) The soaked glutinous millet, glutinous rice, glutinous millet and glutinous sorghum were steamed separately; the steaming time for glutinous millet was 40 min; the steaming time for glutinous rice was 60 min; the steaming time for glutinous millet was 70 min; the steaming time for glutinous sorghum was 65 min. After steaming, they were cooled. The cooled glutinous millet, glutinous rice, glutinous millet and glutinous sorghum were mixed to obtain material 1.

[0076] (3) Mix the material 1 with saccharifying enzyme (enzyme activity of 80,000 U / g) and saccharify at 30°C for 3 days to obtain material 2; the mass ratio of material 1 to saccharifying enzyme is 100:1.5;

[0077] (4) Mix the material 2, rice wine yeast (800 million / g live bacteria) and red yeast (1.8 billion / g live bacteria) and ferment at 36℃ for 12 days. Then add the Chinese medicine complex, Pediococcus pentosaceus (1 billion / g live bacteria) and Bacillus megaterium (900 million / g live bacteria) and ferment at 26℃ for 22 days. After pressing, separating and clarifying, the wine is obtained as mixed grain health-preserving rice wine.

[0078] Example 3

[0079] A type of health-preserving yellow rice wine made from mixed grains is prepared from the following components in parts by weight: 50 parts glutinous millet, 35 parts glutinous rice, 25 parts glutinous sorghum, 15 parts glutinous sorghum, 12 parts traditional Chinese medicine compound and 12 parts fermentation agent;

[0080] The fermentation agent includes: Pediococcus pentosaceus, Bacillus megaterium, Saccharomyces cerevisiae and red yeast rice, in a mass ratio of 10:9:13:7;

[0081] The herbal compound comprises: Codonopsis pilosula, Typha pollen, Rehmannia glutinosa, Angelica sinensis, Paeonia lactiflora, Bupleurum chinense, Zingiber officinale, and Ziziphus jujuba, in a mass ratio of 22:17:10:16:12:8:6:14.

[0082] The preparation method of the health-preserving yellow rice wine made from mixed grains includes the following steps:

[0083] (1) Soak glutinous millet, glutinous rice, glutinous sorghum and glutinous millet in water for 13 hours respectively;

[0084] (2) The soaked glutinous millet, glutinous rice, glutinous millet and glutinous sorghum were steamed separately; the steaming time for glutinous millet was 35 min; the steaming time for glutinous rice was 55 min; the steaming time for glutinous millet was 65 min; the steaming time for glutinous sorghum was 60 min. After steaming, they were cooled. The cooled glutinous millet, glutinous rice, glutinous millet and glutinous sorghum were mixed to obtain material 1.

[0085] (3) Mix the material 1 with saccharifying enzyme (enzyme activity of 70,000 U / g) and saccharify at 28°C for 3 days to obtain material 2; the mass ratio of material 1 to saccharifying enzyme is 100:1;

[0086] (4) Mix the material 2, rice wine yeast (600 million / g live bacteria) and red yeast (1.6 billion / g live bacteria) and ferment at 34℃ for 10 days. Then add the Chinese medicine complex, Pediococcus pentosaceus (800 million / g live bacteria) and Bacillus megaterium (700 million / g live bacteria) and ferment at 23℃ for 19 days. After pressing, separating and clarifying, the wine is obtained as mixed grain health-preserving rice wine.

[0087] Experimental Example 1

[0088] Comparative experiment:

[0089] Seventy SD-grade rats with an average weight of 200±8g were selected and divided into seven groups of ten rats each, with half males and half females.

[0090] The product obtained by the method in Example 3 was used as the experimental group.

[0091] Control group 1 followed the same methods as in Example 3, except that no Codonopsis pilosula was added.

[0092] Control group 2, the other methods are the same as in Example 3, the only difference is that the pollen was replaced with an equal amount of Panax notoginseng;

[0093] Control group 3 followed the same method as in Example 3, except that Pediococcus pentosaceus and Bacillus megaterium were not added during the secondary fermentation. The experimental group and control groups 1 to 3 were administered 0.3 ml / 10 g (body weight) orally.

[0094] Existing technology group: Simvastatin, dosage is 0.4mg / 10g (body weight);

[0095] At the start of the experiment, the experimental group, control groups 1-3, the existing technology group, and the model control group were given sufficient high-fat diets, while the normal control group was given an equal amount of basal diet. Simultaneously, the experimental group, control groups 1-3, and the existing technology group were given their respective products, while the model control group and the normal control group were given the same amount of physiological saline as the experimental group. The administration was continued for 45 days. One hour after the last administration (with fasting but free access to water for 12 hours prior to the experiment), rats in each group were anesthetized by intraperitoneal injection of sodium pentobarbital 40 mg / kg. 4 ml of blood was collected via cannulation of the common carotid artery and placed in a test tube pre-treated with heparin. The tube was gently shaken and mixed. Within 4 hours, various hemorheological parameters were measured using a fully automated hemorheometer, and the average values ​​were taken. The results are shown in Table 1.

[0096] The basal feed was purchased from Beijing Keao Xieli Feed Co., Ltd. (trade name: Maintenance feed for rats and mice; product number: 1016706714625204224); the high-fat feed consisted of: basal feed 68.8%, sucrose 10%, egg yolk powder 10%, lard 10%, cholesterol 1%, and bile salts 0.2%. Simvastatin was purchased from Hangzhou Merck Pharmaceutical Co., Ltd.

[0097] Table 1 Statistical Results of Blood Indicators

[0098]

[0099] As shown in Table 1, the product provided by this invention can reduce the viscosity of blood in hyperlipidemic rats and improve abnormal blood rheology. Its effects are comparable to those of drugs in the prior art.

[0100] The data from control group 1 and control group 2 show that the components added in this invention have a synergistic effect. If components with similar efficacy are replaced, or if some components are omitted, the product's performance will be significantly affected.

[0101] The data from control group 3 show that the fermentation method provided by this invention also affects the efficacy of the product. This is because if the fermentation bacteria for secondary fermentation are discarded, the active substances and nutrients contained in the traditional Chinese medicine cannot be released, which ultimately affects the product's effectiveness.

[0102] Experiment Example 2

[0103] Sensory evaluation

[0104] A panel of 20 food professionals with specialized sensory training was selected to evaluate the sensory quality of the products from different test groups, score them, and take the average value. The results are shown in Table 3.

[0105] Among them, the experimental group and control groups 1 to 3 were the same as in experimental case 1;

[0106] Control group 4, the other methods were the same as in Example 3, the only difference being that no glutinous sorghum was added;

[0107] Control group 5 followed the same methods as in Example 3, except that glutinous millet and glutinous sorghum were replaced with equal amounts of ordinary millet and sorghum (which are not glutinous).

[0108] Control group 6 followed the same methods as in Example 3, except that no traditional Chinese medicine compound was added.

[0109] Table 2 Sensory Evaluation Criteria

[0110]

[0111] Table 3 Scoring Statistics Results

[0112]

[0113] As can be seen from the statistical results in Table 3, the mixed grain health-preserving rice wine prepared by the method of the present invention has excellent taste and unique style, and has received unanimous praise from sensory evaluation personnel.

[0114] The data from the control group show that if some of the traditional Chinese medicine components added in this invention are omitted or replaced, it will not only affect the efficacy of the product, but also its taste and flavor. Furthermore, the whole grain ingredients added in this invention are irreplaceable and cannot be omitted; only by using glutinous whole grains can a high-quality whole grain health-preserving yellow wine be prepared.

[0115] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A type of mixed grain rice wine that reduces blood viscosity in patients with hyperlipidemia, characterized in that, It is prepared from the following components in parts by weight: 40-60 parts glutinous millet, 30-40 parts glutinous rice, 20-30 parts glutinous sorghum, 13-17 parts glutinous sorghum, 10-14 parts traditional Chinese medicine compound and 10-14 parts fermentation agent; The fermentation agent is composed of Pediococcus pentosaceus, Bacillus megaterium, Saccharomyces cerevisiae and red yeast rice, in a mass ratio of 8~12:7~11:11~15:5~9; The herbal compound is composed of Codonopsis pilosula, Typha pollen, Rehmannia glutinosa, Angelica sinensis, Paeonia lactiflora, Bupleurum chinense, Zingiber officinale, and Ziziphus jujuba, with a mass ratio of 20~24:15~19:8~12:14~18:10~14:6~10:4~8:12~16; The preparation method of the mixed grain rice wine that reduces blood viscosity in patients with hyperlipidemia includes the following steps: (1) Soak the glutinous millet, glutinous rice, glutinous sorghum and glutinous millet in water separately; (2) The soaked glutinous millet, glutinous rice, glutinous sorghum and glutinous sorghum are steamed and cooled separately; the cooled glutinous millet, glutinous rice, glutinous sorghum and glutinous sorghum are mixed to obtain material 1; (3) Mix the material 1 with the saccharifying enzyme and saccharify to obtain material 2; the saccharification temperature is 26~30℃; the mass ratio of the material 1 to the saccharifying enzyme is 100:0.5~1.5; (4) The material 2, rice wine yeast and red yeast are mixed and fermented for the first time, and then the Chinese medicine complex, Pediococcus pentosacchari and Bacillus megaterium are added for the second fermentation, pressing and separating the wine to obtain mixed grain rice wine that reduces blood viscosity in patients with hyperlipidemia; the temperature of the first fermentation is 32~36℃; the temperature of the second fermentation is 20~26℃.

2. The mixed grain rice wine for reducing blood viscosity in patients with hyperlipidemia according to claim 1, characterized in that, The viable count of *Pediococcus pentosaceus* is 600 million to 1 billion / g; the viable count of *Bacillus megaterium* is 500 million to 900 million / g; the viable count of *Yeast in rice wine* is 400 million to 800 million / g; and the viable count of *Yeast in red yeast rice* is 1.4 billion to 1.8 billion / g.

3. The method for preparing a mixed grain rice wine to reduce blood viscosity in patients with hyperlipidemia as described in claim 1 or 2, characterized in that, The steps are as follows: (1) Soak the glutinous millet, glutinous rice, glutinous sorghum and glutinous millet in water separately; (2) The soaked glutinous millet, glutinous rice, glutinous sorghum and glutinous sorghum are steamed and cooled separately; the cooled glutinous millet, glutinous rice, glutinous sorghum and glutinous sorghum are mixed to obtain material 1; (3) Mix the material 1 with the saccharifying enzyme and saccharify to obtain material 2; the saccharification temperature is 26~30℃; the mass ratio of the material 1 to the saccharifying enzyme is 100:0.5~1.5; (4) The material 2, rice wine yeast and red yeast are mixed and fermented for the first time, and then the Chinese medicine complex, Pediococcus pentosacchari and Bacillus megaterium are added for the second fermentation, pressing and separating the wine to obtain mixed grain rice wine that reduces blood viscosity in patients with hyperlipidemia; the temperature of the first fermentation is 32~36℃; the temperature of the second fermentation is 20~26℃.

4. The method for preparing a mixed grain rice wine to reduce blood viscosity in patients with hyperlipidemia according to claim 3, characterized in that, The soaking time in step (1) is 10~16h.

5. The method for preparing a mixed grain rice wine to reduce blood viscosity in patients with hyperlipidemia according to claim 3, characterized in that, In step (2), the steaming time for the glutinous millet is 30-40 minutes; the steaming time for the glutinous rice is 50-60 minutes; the steaming time for the glutinous sorghum is 60-70 minutes; and the steaming time for the glutinous sorghum is 55-65 minutes.

6. The method for preparing a mixed grain rice wine to reduce blood viscosity in patients with hyperlipidemia according to claim 3, characterized in that, The enzyme activity of the saccharifying enzyme in step (3) is 60,000 to 80,000 U / g.

7. A method for preparing a mixed grain rice wine to reduce blood viscosity in patients with hyperlipidemia according to claim 3 or 6, characterized in that, The saccharification time in step (3) is 2-3 days.

8. The method for preparing a mixed grain rice wine to reduce blood viscosity in patients with hyperlipidemia according to claim 3, characterized in that, The fermentation time in step (4) is 8-12 days.

9. The method for preparing a mixed grain rice wine to reduce blood viscosity in patients with hyperlipidemia according to claim 3, characterized in that, The secondary fermentation time in step (4) is 16~22 days.

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