Herbal drink and preparation method thereof

Abstract

The invention relates to the technical field of beverage preparation, and discloses a herbal beverage and a preparation method thereof, and the method comprises the following steps: soaking and steaming cereals; preparing fruit, vegetable and traditional Chinese medicine mixed juice; and mixed fermentation: mixing the steamed cereal and fruit and vegetable traditional Chinese medicine mixed juice, adding sweet distiller's yeast, and fermenting to obtain a fermented product. The mixed juice of fruits, vegetables and traditional Chinese medicines is fermented together with the grains and the distiller's yeast, so that effective substances in the traditional Chinese medicines can be fully dissolved in the rice wine, the effects of the effective substances in the traditional Chinese medicine components are improved, the rice wine beverage with the antioxidant effect is obtained, and the comprehensive effects of tonifying qi, enriching blood, activating blood and nourishing yin are achieved.

Description

Technical Field

[0001] The invention relates to the technical field of beverage preparation, and in particular to a herbal drink and a preparation method thereof. Background Art

[0002] With the improvement of public health awareness, the commonality of medicine and food has once again attracted attention, and various natural plant nutritional beauty products in the form of herbal drinks, concentrates, powders, etc. have also been praised.

[0003] Rice wine, a traditional Chinese fermented food, is also known as fermented glutinous rice, sweet wine, glutinous rice wine, and fermented glutinous rice. It is also a very important auxiliary material in medicine, commonly known as "medicine lead". It is also called "liquid cake" because it contains relatively rich nutrients such as amino acids, organic acids, vitamins, inorganic salts and trace elements. The phenols, flavonoids, active peptides, polysaccharides and other nutrients are easily absorbed by the human body. It is also recognized as a good product for replenishing qi and blood for middle-aged and elderly people, people with weak constitutions, and pregnant women. Among them, rice wine with health benefits added with Chinese medicinal materials is popular. There are many kinds of rice wine on the market today: some are made by fermenting glutinous rice, black rice, red rice, etc. for N times to obtain raw rice wine, such as CN112500957A, CN109082353A, CN115572653A, etc.; some are made by adding Chinese medicinal herbs such as astragalus, Poria cocos, evening primrose, or fruits and vegetables to cereals to obtain Chinese medicinal rice wine, fruit and vegetable rice wine, and fruit and vegetable Chinese medicinal rice wine, such as CN112980630A, CN110463763A, CN109181960A, CN112980631A, etc.; and even tea leaves are fermented with glutinous rice fermented glutinous rice to obtain tea flower wine (CN109294852A).

[0004] However, although the existing traditional Chinese medicine rice wine is added with traditional Chinese medicine ingredients, the effective substances in the traditional Chinese medicine are difficult to play an effective role, resulting in a low health care effect of the final product. Summary of the invention

[0005] The purpose of the present invention is to provide a herbal drink and a preparation method thereof, so as to solve the technical problem that the Chinese medicinal ingredients in the Chinese medicinal rice wine in the prior art are difficult to play an effective role and reduce its health care effect.

[0006] In order to solve the above technical problems, the present invention specifically provides the following technical solutions:

[0007] In a first aspect, a method for preparing a herbal drink is provided, comprising the following steps:

[0008] Soak and steam the grains;

[0009] preparing a mixed juice of fruits, vegetables and Chinese medicines;

[0010] Mixed fermentation: Mix the steamed grains with the mixed juice of fruits, vegetables and Chinese medicine, add sweet wine yeast, ferment and obtain a fermented product.

[0011] Furthermore, the cereals include glutinous rice, brown rice, corn, wheat, and rice;

[0012] The raw material formula of the cereals is calculated by weight, including 5-7 parts of glutinous rice, 0.1-0.5 parts of brown rice, 0.1-0.5 parts of corn, 1-3 parts of wheat, and 0.1-0.5 parts of rice.

[0013] Furthermore, the method for soaking grains is as follows: glutinous rice, brown rice, corn, wheat and paddy are washed and soaked at a constant temperature of 4-30° C., allowing them to fully absorb water until they can be crushed with fingers.

[0014] Furthermore, the method for steaming the grains is as follows: steaming the soaked grains for 15-40 minutes until the grains are cooked but not mushy.

[0015] Furthermore, the raw materials of the above-mentioned fruit, vegetable and Chinese medicine mixed juice include dragon fruit, mulberry, tomato, hawthorn, phoenix dan, angelica, ginseng, astragalus and wolfberry.

[0016] Furthermore, the raw material formula of the above-mentioned fruit, vegetable and Chinese medicine mixed juice is calculated by weight, including 0.1-4 parts of dragon fruit, 0.1-3 parts of mulberry, 0.1-2 parts of tomato, 0.1-6 parts of hawthorn, 0.6-9 parts of phoenix dan, 0.2-7 parts of angelica, 0.5-10 parts of ginseng, 0.6-9 parts of astragalus, and 0.6-8 parts of wolfberry.

[0017] Furthermore, the preparation method of the fruit and vegetable Chinese medicine mixed juice is: weigh the raw materials of the above-mentioned fruit and vegetable Chinese medicine mixed juice according to the weight ratio, and obtain it by decocting, squeezing and filtering.

[0018] Furthermore, the mixed fermentation method is as follows: by weight, 20-25 parts of cooled cooked grains are mixed with 1-2 parts of fruit, vegetable and Chinese medicine mixed juice, and 0.1-0.2 parts of sweet wine yeast are added, the mixture is fully mixed and evenly placed in a fermentation tank, and fermented at 20-35° C. for 24-72 hours to obtain a fermented product;

[0019] Among them, before mixing the steamed grains with the fruit, vegetable and Chinese medicine mixed juice, the steamed grains need to be cooled to 30-40℃.

[0020] Furthermore, the method further comprises placing the fermented product at 30-95° C. for 5-30 minutes and then storing it in a refrigerator at 4° C.

[0021] In a second aspect, a herbal drink is provided, which is prepared using the above preparation method.

[0022] Compared with the prior art, the present invention has the following beneficial effects:

[0023] The present invention uses fruit and vegetable Chinese medicine mixed juice to ferment together with grains and distiller's yeast, so that the effective substances in the Chinese medicine can be fully dissolved in rice wine, the effects of the effective substances in the Chinese medicine components are improved, and a rice wine beverage with antioxidant effects is obtained, achieving the comprehensive effects of invigorating qi, invigorating blood, activating blood circulation and nourishing yin. DETAILED DESCRIPTION

[0024] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0025] The present invention provides a method for preparing a herbal drink, comprising the following steps:

[0026] Soak and steam the grains;

[0027] preparing a mixed juice of fruits, vegetables and Chinese medicines;

[0028] Mixed fermentation: Mix the steamed grains with the mixed juice of fruits, vegetables and Chinese medicine, add sweet wine yeast, ferment and obtain a fermented product.

[0029] At present, most methods first ferment cooked glutinous rice and koji to obtain rice wine, and then mix the Chinese medicine extract to obtain health rice wine. However, the present invention mixes cooked glutinous rice, Chinese medicine mixed juice and koji together before fermentation and then ferments, and ferments the Chinese medicine mixed juice together with glutinous rice, aiming to better integrate the effective ingredients in fruits, vegetables and Chinese medicine into the rice wine; during the whole fermentation process, the Chinese medicine is fermented together with the rice wine, so that the cell wall structure of the Chinese medicine components is destroyed, which is conducive to the release of the effective ingredients and nutrients in the Chinese medicine components, enhances its efficacy, and makes the final fermented product more nutritious.

[0030] The sweetness and aroma of rice wine can neutralize the bitterness of some Chinese medicines, improve the overall taste and make drinking more pleasant. During the fermentation process, probiotics will decompose the sugars, cellulose and other substances in these fruits, vegetables and Chinese medicines to produce lactic acid, alcohol and other metabolites, change the pH value and inhibit the growth of harmful microorganisms.

[0031] The present invention uses fruit and vegetable Chinese medicine mixed juice to ferment together with grains and distiller's yeast, so that the effective substances in the Chinese medicine can be fully dissolved in rice wine, the effects of the effective substances in the Chinese medicine components are improved, and a rice wine beverage with antioxidant effects is obtained, achieving the comprehensive effects of invigorating qi, invigorating blood, activating blood circulation and nourishing yin.

[0032] The cereals include glutinous rice, brown rice, corn, wheat, and rice;

[0033] The raw material formula of the cereals is calculated by weight, including 5-7 parts of glutinous rice, 0.1-0.5 parts of brown rice, 0.1-0.5 parts of corn, 1-3 parts of wheat, and 0.1-0.5 parts of rice.

[0034] Compared with the existing method of making rice wine using only glutinous rice, the role of adding other grains in the present invention is to make the nutritional components more diversified. Cereals are rich in various nutrients, including cellulose, vitamins, minerals and antioxidants. Compared with single glutinous rice, they can provide richer nutrition. Different grains have unique aroma and taste, and the brewed wine has a richer flavor.

[0035] The method for soaking grains is as follows: glutinous rice, brown rice, corn, wheat and paddy are washed and soaked at a constant temperature of 4-30° C., allowing them to fully absorb water until they can be crushed with fingers.

[0036] The present invention provides a stable growth environment for microorganisms by constant temperature soaking, which not only helps to increase the reproduction speed and activity of yeast and other fermentation microorganisms, thereby accelerating the fermentation process, but also effectively inhibits the growth of miscellaneous bacteria, reduces the risk of contamination, and thus ensures the quality of brewed rice wine. Constant temperature soaking helps to achieve better stability and consistency between different batches, ensuring that the rice wine brewed each time has similar flavor and quality.

[0037] The method for steaming the grains is as follows: steaming the soaked grains for 15-40 minutes until the grains are cooked but not mushy.

[0038] The raw materials of the above-mentioned fruit, vegetable and Chinese medicine mixed juice include dragon fruit, mulberry, tomato, hawthorn, phoenix dan, angelica, ginseng, astragalus and wolfberry.

[0039] The raw material formula of the above-mentioned fruit, vegetable and Chinese medicine mixed juice is calculated by weight, including 0.1-4 parts of dragon fruit, 0.1-3 parts of mulberry, 0.1-2 parts of tomato, 0.1-6 parts of hawthorn, 0.6-9 parts of phoenix dan, 0.2-7 parts of angelica, 0.5-10 parts of ginseng, 0.6-9 parts of astragalus, and 0.6-8 parts of wolfberry.

[0040] Taking the combination of Coptis chinensis and Evodia rutaecarpa as an example, the final efficacy is different in different combination ratios. Zuojin Pills are composed of Coptis chinensis and Evodia rutaecarpa in a mass ratio of 6:1, and are often used to treat liver-fire invading the stomach and liver-stomach disharmony; Biantong Pills are composed of Coptis chinensis and Evodia rutaecarpa in a 1:1 ratio, and are mainly used to treat dysentery and watery diarrhea due to deficiency-cold.

[0041] Therefore, in the preparation process of health rice wine, the selection of types and proportions of Chinese medicinal materials are very important and must have a synergistic effect.

[0042] In the combination of the present invention, the combination of ginseng and astragalus helps to enhance the body's immunity and improve resistance; the combination of angelica and peony bark helps to improve blood circulation and relieve discomfort caused by blood stasis; the combination of angelica and ginseng can replenish qi and nourish blood, and is suitable for people with physical weakness or in the recovery period; the use of astragalus and wolfberry together can enhance immunity and anti-aging effects.

[0043] By combining different fruits, the flavor and taste of fermented products will be more complex and rich. For example, the natural sweetness of mulberry and dragon fruit combined with the sourness of tomatoes and the unique flavor of hawthorn can produce a unique flavor layer, and they all have certain antioxidant properties. According to traditional Chinese medicine theory, dragon fruit and tomatoes can help clear away heat and detoxify, while angelica and ginseng can replenish qi and blood, forming a balance of yin and yang, thereby achieving an overall conditioning effect.

[0044] And according to the compatibility ratio of the five medicinal materials of Fengdan, Angelica, ginseng, Astragalus and Lycium barbarum in this application, while improving the flavor of traditional Chinese medicine rice wine, its efficacy can be maximized, and the comprehensive effects of replenishing qi, replenishing blood, activating blood circulation and nourishing yin can be achieved, and various aspects of the body can be regulated.

[0045] Under the selection and proportion of various Chinese medicinal materials and fruits and vegetables in this application, combined with the preparation method of fermenting the Chinese medicinal mixed juice with glutinous rice in this application, the medicinal effects of Chinese medicine are fully exerted, and compared with the existing health rice wine, it has a better health effect.

[0046] The method for preparing the fruit and vegetable Chinese medicine mixed juice is as follows: weigh the raw materials of the fruit and vegetable Chinese medicine mixed juice according to the weight ratio, and boil, squeeze and filter to obtain the mixed juice.

[0047] The mixed fermentation method is as follows: by weight, 20-25 parts of cooled cooked grains are mixed with 1-2 parts of fruit, vegetable and Chinese medicine mixed juice, and 0.1-0.2 parts of sweet wine yeast are added, the mixture is fully mixed and evenly placed in a fermentation tank, and fermented at 20-35° C. for 24-72 hours to obtain a fermented product;

[0048] Among them, before mixing the steamed grains with the fruit, vegetable and Chinese medicine mixed juice, the steamed grains need to be cooled to 30-40 degrees.

[0049] When rice wine is brewed according to the above-mentioned proportions and at the above-mentioned fermentation temperature and fermentation time, it is difficult for miscellaneous bacteria to breed during the fermentation process of the rice wine, and the alcohol content and flavor are just right. The various components work together to achieve an antiseptic effect, so that the finished product will neither grow white hair, i.e. mold hyphae, nor produce the wine too slowly, so that there is no need to add additional preservatives to the finished product.

[0050] The method also includes placing the fermented product at 30-95°C for 5-30 minutes and then storing it in a refrigerator at 4°C.

[0051] In order to increase the shelf life, heating sterilization and low temperature storage are required.

[0052] A Fengdan herbal drink is prepared by adopting the preparation method.

[0053] The following is further described in conjunction with specific embodiments:

[0054] Embodiment 1:

[0055] Soaking and steaming grains: (1) weighing 5 parts of glutinous rice, 0.1 parts of brown rice, 0.1 parts of corn, 1 part of wheat, and 0.1 parts of rice, washing them and soaking them at a constant temperature of 4°C to allow them to fully absorb water until they can be crushed with fingers; (2) steaming the soaked grains for 15 minutes until the grains are cooked but not mushy;

[0056] Preparation of fruit, vegetable and Chinese medicine mixed juice: weigh 0.1 part of pitaya, 0.1 part of mulberry, 0.1 part of tomato, 0.1 part of hawthorn, 0.6 part of phoenix dan, 0.2 part of angelica, 0.5 part of ginseng, 0.6 part of astragalus, and 0.6 part of wolfberry, and boil, squeeze and filter to obtain the mixed juice;

[0057] Mixed fermentation: Cool the steamed grains to 30 degrees, weigh 20 parts of cooked grains and 1 part of fruit, vegetable and Chinese medicine mixed juice, add 0.1 parts of sweet wine yeast, mix well and put into the fermentation tank, and ferment at 20 degrees Celsius for 24 hours;

[0058] Post-treatment: Place the fermented product at 30°C for 5 minutes and then store it in a 4°C refrigerator.

[0059] Embodiment 2:

[0060] Soaking and steaming grains: (1) weighing 6 parts of glutinous rice, 0.3 parts of brown rice, 0.3 parts of corn, 2 parts of wheat, and 0.3 parts of rice, and soaking them at a constant temperature of 17° C. after washing, allowing them to fully absorb water until they can be crushed with fingers; (2) steaming the soaked grains for 28 minutes until the grains are cooked but not mushy;

[0061] Preparation of fruit, vegetable and Chinese medicine mixed juice: weigh 2 parts of pitaya, 1.5 parts of mulberry, 1 part of tomato, 3 parts of hawthorn, 7.5 parts of phoenix dan, 3.5 parts of angelica, 5 parts of ginseng, 4.5 parts of astragalus, and 4.5 parts of wolfberry, and boil, squeeze and filter to obtain the mixed juice;

[0062] Mixed fermentation: Cool the steamed grains to 35 degrees, weigh 22.5 parts of cooked grains and 1.5 parts of fruit, vegetable and Chinese medicine mixed juice, add 0.15 parts of sweet wine koji, mix well and put into the fermentation tank, and ferment at 28 degrees for 48 hours;

[0063] Post-treatment: The fermented product was placed at 63°C for 18 minutes and then stored in a 4°C refrigerator.

[0064] Embodiment 3:

[0065] Soaking and steaming grains: (1) weighing 7 parts of glutinous rice, 0.5 parts of brown rice, 0.5 parts of corn, 3 parts of wheat, and 0.5 parts of rice, and soaking them at a constant temperature of 30° C. after washing, allowing them to fully absorb water until they can be crushed with fingers; (2) steaming the soaked grains for 40 minutes until the grains are cooked but not mushy;

[0066] Preparation of fruit, vegetable and Chinese medicine mixed juice: weigh 4 parts of pitaya, 3 parts of mulberry, 2 parts of tomato, 6 parts of hawthorn, 9 parts of phoenix dan, 7 parts of angelica, 10 parts of ginseng, 9 parts of astragalus, and 8 parts of wolfberry, and boil, squeeze and filter to obtain the mixed juice;

[0067] Mixed fermentation: Cool the steamed grains to 40 degrees, weigh 25 parts of cooked grains and 2 parts of fruit, vegetable and Chinese medicine mixed juice, add 0.2 parts of sweet wine yeast, mix well and put into the fermentation tank, and ferment at 35 degrees for 72 hours;

[0068] Post-treatment: The fermented product was placed at 95°C for 30 minutes and then stored in a 4°C refrigerator.

[0069] In addition to the above examples, commercially available rice wines were selected and sensory evaluations were performed.

[0070] Test method: The sensory evaluation is conducted by a randomly selected sensory evaluation panel of 10 people. The panel will evaluate the rice wine according to the standards in the following table, with a full score of 100.

[0071]

[0072] The test results are shown in the following table:

[0073] project Example 1 Example 2 Example 3 Commercially available Sensory score (points) 91.67 92 92.67 90.56

[0074] The following conclusions can be drawn from the analysis of the above table: In the sensory evaluation including color, taste, aroma and texture, Examples 1, 2, 3 and the commercially available group all obtained scores of more than 90 points, but the scores of the embodiments were higher than those of the commercially available group, indicating that the present invention has better taste and texture.

[0075] In addition to the above examples, commercially available rice wine, a water blank group, and ascorbic acid were selected to conduct antioxidant evaluation experiments.

[0076] Test method:

[0077] (1) Superoxide anion free radical scavenging experiment

[0078] 100 μL Tris-HCl buffer and 50 μL sample solution were added to a 96-well plate, mixed by pipetting, and placed in a 25°C water bath for 20 min. 5 μL pyrogallol solution was added, and after reacting for 5 min, 50 μL 10 mol / L HCl solution was quickly added to terminate the reaction. The absorbance was measured at 325 nm and recorded as A. 1 For the blank control, the same volume of distilled water was used instead of the sample, and its OD value was measured and recorded as A 0 Replace the pyrogallol solution with the same volume of distilled water and measure its OD value, which is recorded as A 2 A 1 mg / mL ascorbic acid solution was used as a positive control.

[0079] Superoxide anion free radical scavenging rate Z = [A 0 -(A 1 -A 2 )] / A 0 ×100% Formula (1)

[0080] Where: Z——superoxide anion free radical scavenging rate, %

[0081] (2) Determination of ABTS free radical scavenging rate

[0082] ABTS solution and K 2 S2O 8 The solution was mixed in a ratio of 1:1 and then kept away from light for 12-16 hours. The ABTS mixed solution and PBS buffer solution were mixed in a certain ratio (so that the absorbance value A = 0.700 ± 0.02) to obtain the ABTS working solution. The sample solution was mixed with the ABTS working solution in a ratio of 1:3 and then reacted in a dark place for 6 minutes. The absorbance A was measured at a wavelength of 734 nm. 0 , the sample solution of the positive control group was replaced by ascorbic acid solution, and the sample solution of the blank control group was replaced by ultrapure water solution.

[0083] ABTS clearance rate = (A 1 -A 2 ) / A 1 ×100% Formula (2)

[0084] Where: A 1 is the absorbance of the blank control group; A 2 is the absorbance of the sample group

[0085] (3)Fe 3+ Determination of reducing power

[0086] 40 μL of the sample to be tested was added with 100 μL of phosphate buffer (pH=6.6) and 100 μL of 1% potassium ferricyanide solution, mixed and kept in a 50°C water bath for 20 minutes, then 100 μL of 10% trichloroacetic acid solution was added, mixed and centrifuged at 3000 r / min for 10 minutes, 100 μL of the supernatant was mixed with 100 μL of distilled water, 20 μL of 1% ferric chloride solution was added, mixed and allowed to stand at room temperature (25°C) for 10 minutes, and the absorbance was measured at a wavelength of 700 nm. Water was used as a negative control and ascorbic acid was used as a positive control. Finally, Fe 3+ Reduction results.

[0087] The test results are shown in the following table:

[0088]

[0089] The following conclusions can be drawn from the analysis of the above table: In the antioxidant evaluation experiment, Examples 1, 2, and 3 all have good antioxidant effects.

[0090] The above embodiments are only exemplary embodiments of the present application and are not intended to limit the present application. The protection scope of the present application is defined by the claims. Those skilled in the art may make various modifications or equivalent substitutions to the present application within the essence and protection scope of the present application, and such modifications or equivalent substitutions shall also be deemed to fall within the protection scope of the present application.

Claims

1. A method for preparing a herbal drink, characterized in that: The following steps are involved: Soak and steam the grains; preparing a mixed juice of fruits, vegetables and Chinese medicines; Mixed fermentation: Mix the steamed grains with the mixed juice of fruits, vegetables and Chinese medicine, add sweet wine yeast, ferment and obtain a fermented product.

2. The method for preparing a herbal drink according to claim 1, characterized in that: The cereals include glutinous rice, brown rice, corn, wheat, and rice; The raw material formula of the cereals is calculated by weight, including 5-7 parts of glutinous rice, 0.1-0.5 parts of brown rice, 0.1-0.5 parts of corn, 1-3 parts of wheat, and 0.1-0.5 parts of rice.

3. The method for preparing a herbal drink according to claim 2, characterized in that: The method for soaking grains is as follows: glutinous rice, brown rice, corn, wheat and paddy are washed and soaked at a constant temperature of 4-30° C., allowing them to fully absorb water until they can be crushed with fingers.

4. The method for preparing a herbal drink according to claim 3, characterized in that: The method for steaming the grains is as follows: steaming the soaked grains for 15-40 minutes until the grains are fully cooked but not mushy.

5. The method for preparing a herbal drink according to claim 4, characterized in that: The raw materials of the above-mentioned fruit, vegetable and Chinese medicine mixed juice include dragon fruit, mulberry, tomato, hawthorn, phoenix dan, angelica, ginseng, astragalus and wolfberry.

6. The method for preparing a herbal drink according to claim 5, characterized in that: The raw material formula of the above-mentioned fruit, vegetable and Chinese medicine mixed juice is calculated by weight, including 0.1-4 parts of dragon fruit, 0.1-3 parts of mulberry, 0.1-2 parts of tomato, 0.1-6 parts of hawthorn, 0.6-9 parts of phoenix dan, 0.2-7 parts of angelica, 0.5-10 parts of ginseng, 0.6-9 parts of astragalus, and 0.6-8 parts of wolfberry.

7. The method for preparing a herbal drink according to claim 6, characterized in that: The method for preparing the fruit and vegetable Chinese medicine mixed juice is as follows: weigh the raw materials of the fruit and vegetable Chinese medicine mixed juice according to the weight ratio, and boil, squeeze and filter to obtain the mixed juice.

8. The method for preparing a herbal drink according to claim 7, characterized in that: The mixed fermentation method is as follows: by weight, 20-25 parts of cooled cooked grains are mixed with 1-2 parts of fruit, vegetable and Chinese medicine mixed juice, and 0.1-0.2 parts of sweet wine yeast are added, the mixture is fully mixed and evenly placed in a fermentation tank, and fermented at 20-35° C. for 24-72 hours to obtain a fermented product; Among them, before mixing the steamed grains with the fruit, vegetable and Chinese medicine mixed juice, the steamed grains need to be cooled to 30-40 degrees.

9. The method for preparing a herbal drink according to claim 8, characterized in that: The method also includes placing the fermented product at 30-95°C for 5-30 minutes and then storing it in a refrigerator at 4°C.

10. A herbal drink, characterized in that: The invention is prepared by the preparation method according to any one of claims 1 to 9.

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