Radix cynanchi bungei and dendrobium officinale compound wine as well as preparation method and application thereof

Abstract

The invention belongs to the technical field of bioengineering and wine making, and particularly relates to radix cynanchi bungei and dendrobium officinale compound wine as well as a preparation method and application thereof. The preparation method specifically comprises the following steps: respectively cleaning radix cynanchi bungei and dendrobium officinale, peeling, drying, crushing a filter screen to respectively obtain powdery radix cynanchi bungei and powdery dendrobium officinale, and mixing the powdery radix cynanchi bungei and the powdery dendrobium officinale according to a mass ratio of (3-4): 1 to obtain a radix cynanchi bungei and dendrobium officinale mixture; adding the mixture of radix cynanchi bungei and dendrobium officinale into water, adjusting the pH value to 4-6, adding glucose, sterilizing, cooling, adding an enzyme preparation, uniformly mixing, adding dry yeast, fermenting, inactivating the enzyme preparation after fermentation, and centrifuging to remove thalli to obtain a fermentation product; mixing the fermentation product with the base wine, filtering to obtain a wine body, and adding configuration water to adjust the alcohol concentration of the wine body to obtain the radix cynanchi bungei and dendrobium officinale compound wine; the content of active ingredients of the radix cynanchi bungei and dendrobium officinale compound wine can be increased, and the radix cynanchi bungei and dendrobium officinale compound wine has higher nutritional value.

Description

Technical Field

[0001] The invention belongs to the technical field of bioengineering and wine making, and particularly relates to a wine prepared from Cynanchum multiflorum and Dendrobium candidum, a preparation method and application thereof. Background Art

[0002] Lujiu refers to a beverage alcoholic beverage with a specific style made from yellow wine or white wine as the base, with the addition of substances that are traditionally both food and Chinese medicinal materials or specific food raw materials or substances that comply with relevant regulations, through extraction and / or double distillation or directly adding specific ingredients extracted from food. With the development of modern brewing technology and the expansion of wine consumption categories, Lujiu has further developed into blended wine, which can also add substances that can be used as both medicine and food as active ingredients into the wine and then process it.

[0003] Bai Shou Wu, a herbaceous twining vine of the genus Acanthocephala in the Apocynaceae family, is a plant with important medicinal value in traditional medicine. It belongs to the Polygonaceae family and is famous for its thick, oblong tuberous roots. In traditional Chinese medicine, Bai Shou Wu is known as a good medicine for nourishing the liver and kidneys, strengthening the tendons and bones, and blackening the beard and hair. It is often used to treat symptoms such as liver and kidney yin deficiency, soreness of the waist and knees, and premature graying of hair and beard. Its tuberous roots contain a variety of bioactive ingredients, such as anthraquinone compounds and polysaccharides, which have pharmacological effects such as anti-aging, antioxidant, and anti-inflammatory.

[0004] Dendrobium candidum is a precious medicinal material rich in polysaccharides, polyphenols and amino acids. It is a plant of the genus Dendrobium in the orchid family. It can be made into a variety of therapeutic foods and has a variety of active effects, such as lowering blood sugar and regulating intestinal flora. Binhai Baishouwu has high edible value and abundant resources. It has antioxidant, anti-tumor, liver protection, and immunity-enhancing effects. However, the main processing method for Baishouwu and Dendrobium candidum blended wine products is to slice, wash with water, dry, and then simply soak in base wine. In this process, there is a large loss of active ingredients. Summary of the invention

[0005] In order to solve the above problems, the present invention provides a Baishouwu and Dendrobium candidum prepared wine, a preparation method and an application thereof, so as to solve the problem of large loss of active ingredients.

[0006] The present invention is achieved through the following technical solutions:

[0007] A method for preparing a liquor prepared from Cynanchum multiflorum and Dendrobium candidum, the method comprising the following steps:

[0008] The white shouwu and the dendrobium officinale are washed, peeled, dried, crushed and filtered to obtain powdered white shouwu and powdered dendrobium officinale respectively. The powdered white shouwu and the powdered dendrobium officinale are mixed in a mass ratio of 3 to 4:1 to obtain a white shouwu and dendrobium officinale mixture.

[0009] Add a mixture of white shouwu and dendrobium officinale into water, adjust the pH to 4-6, add glucose, sterilize, cool, add enzyme preparation, mix well, add dry yeast, ferment, inactivate the enzyme preparation after fermentation, remove bacteria by centrifugation, and obtain a fermentation product; wherein, the ratio of the mixture of white shouwu and dendrobium officinale to water is 2g-3g:100mL; the weight of added glucose accounts for 2%-3% of the weight of the mixture of white shouwu and dendrobium officinale; the enzyme preparation is α-amylase and saccharifying enzyme, and 200U-400U of α-amylase and 400U-600U of saccharifying enzyme are added to each gram of the mixture of white shouwu and dendrobium officinale; the weight of the added dry yeast accounts for 5%-10% of the weight of the mixture of white shouwu and dendrobium officinale.

[0010] The fermentation product is mixed with the base wine and stored at 3°C ​​to 5°C for 24h to 48h, then filtered to obtain the wine, and water is added to adjust the alcohol concentration of the wine to obtain the Cynanchum multiflorum and Dendrobium officinale prepared wine; wherein the volume ratio of the fermentation product to the base wine is 1 to 10:100.

[0011] Preferably, the enzymatic activity of the α-amylase is 3000 U / mL, and the enzymatic activity of the saccharifying enzyme is 50000 U / mL.

[0012] Preferably, the live bacteria content of the dry yeast is 2×10 10 CFU / g.

[0013] Preferably, the mesh sizes of the Cynanchum multiflorum and Dendrobium officinale filters are both 100-150 meshes.

[0014] Preferably, the fermentation temperature is 30°C to 35°C, and the fermentation time is 48h to 72h.

[0015] Preferably, the temperature used to inactivate the enzyme preparation is 75°C to 85°C and the time is 30min to 60min.

[0016] Preferably, the wine is filtered through a filter screen with 300-400 meshes.

[0017] Preferably, the prepared water is distilled water that is boiled to remove carbon dioxide and then cooled.

[0018] The Baishouwu and Dendrobium candidum prepared wine is prepared by the preparation method of the Baishouwu and Dendrobium candidum prepared wine.

[0019] The Cynanchum multiflorum and Dendrobium candidum prepared wine is used in preparing medicinal wine.

[0020] Compared with the prior art, the present invention has the following beneficial effects:

[0021] The invention provides a method for preparing a Bai Shou Wu and Dendrobium candidum prepared wine, wherein the Bai Shou Wu and Dendrobium candidum fermentation liquid is prepared by using a bacterial enzyme coordinated fermentation technology, and then the fermentation liquid is mixed with a base wine and prepared with water to prepare the prepared wine, thereby increasing the content of active ingredients. The product can not only enrich the functional ingredients of Bai Shou Wu and Dendrobium candidum, but also accumulate microbial fermentation products, thereby giving the prepared wine a higher nutritional value.

[0022] In addition, the Baishouwu and Dendrobium candidum prepared wine of the present invention can also be used as a product for improving male sexual function, for example, it can be made into medicinal wine, medicine, health care product and the like that conform to the regulations of pharmacy. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0024] Figure 1 The present invention is a detection spectrum of flavor substances in the Cynanchum multiflorum and Dendrobium officinale fermentation liquid. DETAILED DESCRIPTION

[0025] In order to facilitate the understanding of the present invention, the present invention will be described more comprehensively below, and preferred embodiments of the present invention are provided. However, the present invention can be implemented in many different forms and is not limited to the embodiments described herein. On the contrary, the purpose of providing these embodiments is to make the understanding of the disclosure of the present invention more thorough and comprehensive.

[0026] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those commonly understood by those skilled in the art of the present invention. The terms used in the specification of the present invention herein are only for the purpose of describing specific embodiments and are not intended to limit the present invention.

[0027] The inventive concept of the present invention is as follows:

[0028] In the prior art, the main processing method of Cynanchum multiflorum and Dendrobium officinale products is to simply soak them in base wine after slicing, washing, drying, and directly soaking them in base wine. In this process, there is a problem of large loss of active ingredients.

[0029] Based on this, the present invention provides a preparation method of Cynanchum multiflorum and Dendrobium candidum prepared liquor. First, Cynanchum multiflorum and Dendrobium candidum are pretreated by crushing, screening and other pretreatments, and then polysaccharides and other substances are biotransformed by using bacterial enzyme synergistic fermentation technology to accumulate metabolites such as small peptides and esters, and finally the fermentation product is mixed with base liquor and prepared water to make the prepared liquor.

[0030] The bacterial enzyme synergistic fermentation technology can better release the functional ingredients in Bai Shou Wu and Dendrobium candidum and preserve them in the prepared wine. The wine body can be used as a medicine to enable these active ingredients to be quickly absorbed by the human body, solving the problem of large loss of active ingredients in the existing technology. It can achieve new effects such as anti-oxidation, regulating gastrointestinal function and enhancing immunity that cannot be achieved by simply soaking Bai Shou Wu and Dendrobium candidum in base wine.

[0031] In order to better illustrate the present invention, the technical solution of the present invention will be further described below in conjunction with specific embodiments.

[0032] Example 1

[0033] A method for preparing Cynanchum multiflorum and Dendrobium candidum prepared wine comprises the following steps:

[0034] 1) selecting three-year-old or younger Radix Polygoni Multiflori, washing, peeling, drying at 50° C., and then crushing through a 100-mesh filter to obtain powdered Radix Polygoni Multiflori; selecting Huoshan Dendrobium Officinale, washing, drying at 50° C., and then crushing through a 100-mesh filter to obtain powdered Dendrobium Officinale.

[0035] 2) Powdered white shouwu and powdered dendrobium officinale are weighed and mixed in a ratio of 3:1 to obtain a mixture of white shouwu and dendrobium officinale, and the mixture of white shouwu and dendrobium officinale is added to distilled water, the ratio of the mixture of white shouwu and dendrobium officinale to distilled water is 2g:100mL, the pH is adjusted to 4, glucose is added, and the weight of the glucose added accounts for 2% of the weight of the mixture of white shouwu and dendrobium officinale, and sterilized at 105°C for 15min for standby use. After cooling to room temperature, enzyme preparations α-amylase and saccharifying enzyme are added, 200U of α-amylase and 400U of saccharifying enzyme are added to each gram of the mixture of white shouwu and dendrobium officinale, dry yeast is added after mixing evenly, and the weight of the dry yeast added accounts for 5% of the weight of the mixture of white shouwu and dendrobium officinale, and fermented at 30°C for 48h, and after fermentation, the enzyme preparation is inactivated at 75°C for 30min, and the bacteria are removed by centrifugation at 10000r / min for 10min to obtain a fermentation product. The enzymatic activity of α-amylase is 3000U / mL, the enzymatic activity of saccharifying enzyme is 50000U / mL; the active bacterial content of dry yeast is 2×10 10 CFU / g.

[0036] 3) The fermentation product was mixed with 53° liquor at a volume ratio of 1:100, and the mixture was stored at 3°C ​​for 24 hours, and then filtered with a 300-mesh filter to remove sediment or floccules to obtain a liquor. Adding preparation water, i.e., distilled water that was boiled to remove carbon dioxide and cooled, to adjust the alcohol content of the liquor to 42°, and obtain the Baishouwu and Candidum preparation liquor.

[0037] Example 2

[0038] A method for preparing Cynanchum multiflorum and Dendrobium candidum prepared wine comprises the following steps:

[0039] 1) selecting three-year-old or younger Radix Polygoni Multiflori, washing, peeling, drying at 50° C., and then crushing through a 100-mesh filter to obtain powdered Radix Polygoni Multiflori; selecting Huoshan Dendrobium Officinale, washing, drying at 50° C., and then crushing through a 150-mesh filter to obtain powdered Dendrobium Officinale.

[0040] 2) Powdered white shouwu and powdered dendrobium officinale are weighed and mixed in a ratio of 3:1 to obtain a mixture of white shouwu and dendrobium officinale, and the mixture of white shouwu and dendrobium officinale is added to distilled water, the ratio of the mixture of white shouwu and dendrobium officinale to distilled water is 3g:100mL, the pH is adjusted to 6, glucose is added, and the weight of the glucose added accounts for 2% of the weight of the mixture of white shouwu and dendrobium officinale, and sterilized at 105°C for 15min for standby use. After cooling to room temperature, enzyme preparations α-amylase and saccharifying enzyme are added, 200U of α-amylase and 400U of saccharifying enzyme are added to each gram of the mixture of white shouwu and dendrobium officinale, dry yeast is added after mixing evenly, and the weight of the dry yeast added accounts for 5% of the weight of the mixture of white shouwu and dendrobium officinale, and fermented at 35°C for 72h, and after fermentation, the enzyme preparation is inactivated at 85°C for 30min, and the bacteria are removed by centrifugation at 10000r / min for 10min to obtain a fermentation product. The enzymatic activity of α-amylase is 3000U / mL, the enzymatic activity of saccharifying enzyme is 50000U / mL; the active bacterial content of dry yeast is 2×10 10 CFU / g.

[0041] 3) The fermentation product was mixed with 53° liquor at a volume ratio of 1:100, and the mixture was stored at 4°C for 24 hours, and then filtered with a 400-mesh filter to remove sediment or floccules to obtain a liquor. Adding prepared water, i.e., distilled water cooled after boiling to remove carbon dioxide, to adjust the alcohol content of the liquor to 42°, and obtain the Baishouwu and Candidum prepared liquor.

[0042] Example 3

[0043] A method for preparing Cynanchum multiflorum and Dendrobium candidum prepared wine comprises the following steps:

[0044] 1) selecting three-year-old or younger Radix Polygoni Multiflori, washing, peeling, drying at 50° C., and then crushing through a 100-mesh filter to obtain powdered Radix Polygoni Multiflori; selecting Huoshan Dendrobium Officinale, washing, drying at 50° C., and then crushing through a 100-mesh filter to obtain powdered Dendrobium Officinale.

[0045] 2) Powdered white shouwu and powdered dendrobium officinale are weighed and mixed in a ratio of 4:1 to obtain a mixture of white shouwu and dendrobium officinale, and the mixture of white shouwu and dendrobium officinale is added to distilled water, the ratio of the mixture of white shouwu and dendrobium officinale to distilled water is 2g:100mL, the pH is adjusted to 4, glucose is added, and the weight of the glucose added accounts for 2% of the weight of the mixture of white shouwu and dendrobium officinale, and sterilized at 105°C for 15min for standby use. After cooling to room temperature, enzyme preparations α-amylase and saccharifying enzyme are added, 200U of α-amylase and 400U of saccharifying enzyme are added to each gram of the mixture of white shouwu and dendrobium officinale, dry yeast is added after mixing evenly, and the weight of the dry yeast added accounts for 5% of the weight of the mixture of white shouwu and dendrobium officinale, and fermented at 30°C for 48h, and after fermentation, the enzyme preparation is inactivated at 75°C for 45min, and the bacteria are removed by centrifugation at 10000r / min for 10min to obtain a fermentation product. The enzymatic activity of α-amylase is 3000U / mL, the enzymatic activity of saccharifying enzyme is 50000U / mL; the active bacterial content of dry yeast is 2×10 10 CFU / g.

[0046] 3) The fermentation product was mixed with 53° liquor at a volume ratio of 1:100, and the mixture was stored at 5°C for 24 hours, and then filtered with a 300-mesh filter to remove sediment or floccules to obtain a liquor. Adding preparation water, i.e., distilled water cooled after boiling to remove carbon dioxide, to adjust the alcohol content of the liquor to 42°, and obtain the Baishouwu and Candidum preparation liquor.

[0047] Example 4

[0048] A method for preparing Cynanchum multiflorum and Dendrobium candidum prepared wine comprises the following steps:

[0049] 1) selecting three-year-old or younger Radix Polygoni Multiflori, washing, peeling, drying at 50° C., and then crushing through a 100-mesh filter to obtain powdered Radix Polygoni Multiflori; selecting Huoshan Dendrobium Officinale, washing, drying at 50° C., and then crushing through a 150-mesh filter to obtain powdered Dendrobium Officinale.

[0050] 2) Powdered white shouwu and powdered dendrobium officinale are weighed and mixed in a ratio of 4:1 to obtain a mixture of white shouwu and dendrobium officinale, and the mixture of white shouwu and dendrobium officinale is added to distilled water, the ratio of the mixture of white shouwu and dendrobium officinale to distilled water is 3g:100mL, the pH is adjusted to 6, glucose is added, and the weight of the glucose added accounts for 2% of the weight of the mixture of white shouwu and dendrobium officinale, and sterilized at 105°C for 15min for standby use. After cooling to room temperature, enzyme preparations α-amylase and saccharifying enzyme are added, 200U of α-amylase and 400U of saccharifying enzyme are added to each gram of the mixture of white shouwu and dendrobium officinale, dry yeast is added after mixing evenly, and the weight of the dry yeast added accounts for 5% of the weight of the mixture of white shouwu and dendrobium officinale, and fermented at 35°C for 72h, and after fermentation, the enzyme preparation is inactivated at 85°C for 45min, and the bacteria are removed by centrifugation at 10000r / min for 10min to obtain a fermentation product. The enzymatic activity of α-amylase is 3000U / mL, the enzymatic activity of saccharifying enzyme is 50000U / mL; the active bacterial content of dry yeast is 2×10 10 CFU / g.

[0051] 3) The fermentation product was mixed with 53° liquor at a volume ratio of 1:100, and the mixture was stored at 5°C for 24 hours, and then filtered with a 400-mesh filter to remove sediment or floccules to obtain a liquor. Adding preparation water, i.e., distilled water cooled after boiling to remove carbon dioxide, to adjust the alcohol content of the liquor to 42°, and obtain the Baishouwu and Candidum preparation liquor.

[0052] Example 5

[0053] A method for preparing Cynanchum multiflorum and Dendrobium candidum prepared wine comprises the following steps:

[0054] 1) selecting three-year-old or younger Radix Polygoni Multiflori, washing, peeling, drying at 50° C., and then crushing through a 100-mesh filter to obtain powdered Radix Polygoni Multiflori; selecting Huoshan Dendrobium Officinale, washing, drying at 50° C., and then crushing through a 100-mesh filter to obtain powdered Dendrobium Officinale.

[0055] 2) Powdered white shouwu and powdered dendrobium officinale are weighed and mixed in a ratio of 3:1 to obtain a mixture of white shouwu and dendrobium officinale, and the mixture of white shouwu and dendrobium officinale is added to distilled water, the ratio of the mixture of white shouwu and dendrobium officinale to distilled water is 2g:100mL, the pH is adjusted to 4, glucose is added, and the weight of the glucose added accounts for 3% of the weight of the mixture of white shouwu and dendrobium officinale, and sterilized at 105°C for 15min for standby use. After cooling to room temperature, enzyme preparations α-amylase and saccharifying enzyme are added, 200U of α-amylase and 400U of saccharifying enzyme are added to each gram of the mixture of white shouwu and dendrobium officinale, dry yeast is added after mixing evenly, and the weight of the dry yeast added accounts for 5% of the weight of the mixture of white shouwu and dendrobium officinale, and fermented at 30°C for 48h, and after fermentation, the enzyme preparation is inactivated at 75°C for 60min, and the bacteria are removed by centrifugation at 10000r / min for 10min to obtain a fermentation product. The enzymatic activity of α-amylase is 3000U / mL, the enzymatic activity of saccharifying enzyme is 50000U / mL; the active bacterial content of dry yeast is 2×10 10 CFU / g.

[0056] 3) The fermentation product was mixed with 53° liquor at a volume ratio of 1:100, and the mixture was stored at 5°C for 48 hours, and then filtered with a 300-mesh filter to remove sediment or floccules to obtain a liquor. Adding prepared water, i.e., distilled water that was boiled to remove carbon dioxide and cooled, to adjust the alcohol content of the liquor to 42°, and obtain the Baishouwu and Candidum prepared liquor.

[0057] Example 6

[0058] A method for preparing Cynanchum multiflorum and Dendrobium candidum prepared wine comprises the following steps:

[0059] 1) selecting three-year-old or younger Radix Polygoni Multiflori, washing, peeling, drying at 50° C., and then crushing through a 100-mesh filter to obtain powdered Radix Polygoni Multiflori; selecting Huoshan Dendrobium Officinale, washing, drying at 50° C., and then crushing through a 100-mesh filter to obtain powdered Dendrobium Officinale.

[0060] 2) Powdered white shouwu and powdered dendrobium officinale are weighed and mixed in a ratio of 3:1 to obtain a mixture of white shouwu and dendrobium officinale, and the mixture of white shouwu and dendrobium officinale is added to distilled water, the ratio of the mixture of white shouwu and dendrobium officinale to distilled water is 2g:100mL, the pH is adjusted to 4, glucose is added, and the weight of the glucose added accounts for 2% of the weight of the mixture of white shouwu and dendrobium officinale, and sterilized at 105°C for 15min for standby use. After cooling to room temperature, enzyme preparations α-amylase and saccharifying enzyme are added, 300U of α-amylase and 500U of saccharifying enzyme are added to each gram of the mixture of white shouwu and dendrobium officinale, dry yeast is added after mixing evenly, and the weight of the dry yeast added accounts for 5% of the weight of the mixture of white shouwu and dendrobium officinale, and fermented at 30°C for 48h, and after fermentation, the enzyme preparation is inactivated at 75°C for 60min, and the bacteria are removed by centrifugation at 10000r / min for 10min to obtain a fermentation product. The enzymatic activity of α-amylase is 3000U / mL, the enzymatic activity of saccharifying enzyme is 50000U / mL; the active bacterial content of dry yeast is 2×10 10 CFU / g.

[0061] 3) The fermentation product was mixed with 53° liquor at a volume ratio of 1:100, and the mixture was stored at 4°C for 48 hours, and then filtered with a 300-mesh filter to remove sediment or floccules to obtain a liquor. Adding preparation water, i.e., distilled water cooled after boiling to remove carbon dioxide, to adjust the alcohol content of the liquor to 42°, and obtain the Baishouwu and Candidum preparation liquor.

[0062] Example 7

[0063] A method for preparing Cynanchum multiflorum and Dendrobium candidum prepared wine comprises the following steps:

[0064] 1) selecting three-year-old or younger Radix Polygoni Multiflori, washing, peeling, drying at 50° C., and then crushing through a 100-mesh filter to obtain powdered Radix Polygoni Multiflori; selecting Huoshan Dendrobium Officinale, washing, drying at 50° C., and then crushing through a 150-mesh filter to obtain powdered Dendrobium Officinale.

[0065] 2) Powdered white shouwu and powdered dendrobium officinale are weighed and mixed in a ratio of 4:1 to obtain a mixture of white shouwu and dendrobium officinale, and the mixture of white shouwu and dendrobium officinale is added to distilled water, the ratio of the mixture of white shouwu and dendrobium officinale to distilled water is 3g:100mL, the pH is adjusted to 6, glucose is added, and the weight of the glucose added accounts for 3% of the weight of the mixture of white shouwu and dendrobium officinale, and sterilized at 105°C for 15min for standby use. After cooling to room temperature, enzyme preparations α-amylase and saccharifying enzyme are added, 400U of α-amylase and 600U of saccharifying enzyme are added to each gram of the mixture of white shouwu and dendrobium officinale, dry yeast is added after mixing evenly, and the weight of the dry yeast added accounts for 5% of the weight of the mixture of white shouwu and dendrobium officinale, and fermented at 35°C for 72h, and after fermentation, the enzyme preparation is inactivated at 85°C for 60min, and the bacteria are removed by centrifugation at 10000r / min for 10min to obtain a fermentation product. The enzymatic activity of α-amylase is 3000U / mL, the enzymatic activity of saccharifying enzyme is 50000U / mL; the active bacterial content of dry yeast is 2×10 10 CFU / g.

[0066] 3) The fermentation product was mixed with 53° liquor at a volume ratio of 1:100, and the mixture was stored at 4°C for 24 hours, and then filtered with a 400-mesh filter to remove sediment or floccules to obtain a liquor. Adding prepared water, i.e., distilled water cooled after boiling to remove carbon dioxide, to adjust the alcohol content of the liquor to 42°, and obtain the Baishouwu and Candidum prepared liquor.

[0067] Example 8

[0068] A method for preparing Cynanchum multiflorum and Dendrobium candidum prepared wine comprises the following steps:

[0069] 1) selecting three-year-old or younger Radix Polygoni Multiflori, washing, peeling, drying at 50° C., and then crushing through a 100-mesh filter to obtain powdered Radix Polygoni Multiflori; selecting Huoshan Dendrobium Officinale, washing, drying at 50° C., and then crushing through a 100-mesh filter to obtain powdered Dendrobium Officinale.

[0070] 2) Powdered white shouwu and powdered dendrobium officinale are weighed and mixed in a ratio of 3:1 to obtain a mixture of white shouwu and dendrobium officinale, and the mixture of white shouwu and dendrobium officinale is added to distilled water, the ratio of the mixture of white shouwu and dendrobium officinale to distilled water is 2g:100mL, the pH is adjusted to 4, glucose is added, and the weight of the glucose added accounts for 2% of the weight of the mixture of white shouwu and dendrobium officinale, and sterilized at 105°C for 15min for standby use. After cooling to room temperature, enzyme preparations α-amylase and saccharifying enzyme are added, 300U of α-amylase and 500U of saccharifying enzyme are added to each gram of the mixture of white shouwu and dendrobium officinale, dry yeast is added after mixing evenly, and the weight of the dry yeast added accounts for 8% of the weight of the mixture of white shouwu and dendrobium officinale, and fermented at 30°C for 48h, and after fermentation, the enzyme preparation is inactivated at 75°C for 30min, and the bacteria are removed by centrifugation at 10000r / min for 10min to obtain a fermentation product. The enzymatic activity of α-amylase is 3000U / mL, the enzymatic activity of saccharifying enzyme is 50000U / mL; the active bacterial content of dry yeast is 2×10 10 CFU / g.

[0071] 3) The fermentation product was mixed with 53° liquor at a volume ratio of 5:100, and the mixture was stored at 4°C for 24 hours, and then filtered with a 300-mesh filter to remove sediment or floccules to obtain a liquor. Adding prepared water, i.e., distilled water that was boiled to remove carbon dioxide and cooled, to adjust the alcohol content of the liquor to 42°, and obtain the Baishouwu and Candidum prepared liquor.

[0072] Example 9

[0073] A method for preparing Cynanchum multiflorum and Dendrobium candidum prepared wine comprises the following steps:

[0074] 1) selecting three-year-old or younger Radix Polygoni Multiflori, washing, peeling, drying at 50° C., and then crushing through a 100-mesh filter to obtain powdered Radix Polygoni Multiflori; selecting Huoshan Dendrobium Officinale, washing, drying at 50° C., and then crushing through a 150-mesh filter to obtain powdered Dendrobium Officinale.

[0075] 2) Powdered white shouwu and powdered dendrobium officinale are weighed and mixed in a ratio of 4:1 to obtain a mixture of white shouwu and dendrobium officinale, and the mixture of white shouwu and dendrobium officinale is added to distilled water, the ratio of the mixture of white shouwu and dendrobium officinale to distilled water is 3g:100mL, the pH is adjusted to 6, glucose is added, and the weight of the glucose added accounts for 3% of the weight of the mixture of white shouwu and dendrobium officinale, and sterilized at 105°C for 15min for standby use. After cooling to room temperature, enzyme preparations α-amylase and saccharifying enzyme are added, 300U of α-amylase and 500U of saccharifying enzyme are added to each gram of the mixture of white shouwu and dendrobium officinale, dry yeast is added after mixing evenly, and the weight of the dry yeast added accounts for 10% of the weight of the mixture of white shouwu and dendrobium officinale, and fermented at 35°C for 72h, and after fermentation, the enzyme preparation is inactivated at 85°C for 30min, and the bacteria are removed by centrifugation at 10000r / min for 10min to obtain a fermentation product. The enzymatic activity of α-amylase is 3000U / mL, the enzymatic activity of saccharifying enzyme is 50000U / mL; the active bacterial content of dry yeast is 2×10 10 CFU / g.

[0076] 3) The fermentation product was mixed with 53° liquor at a volume ratio of 10:100, and the mixture was stored at 4°C for 24 hours, and then filtered with a 400-mesh filter to remove sediment or floccules to obtain a liquor. Adding prepared water, i.e., distilled water that was boiled to remove carbon dioxide and cooled, to adjust the alcohol content of the liquor to 42°, and obtain the Baishouwu and Candidum prepared liquor.

[0077] Example 10

[0078] A method for preparing Cynanchum multiflorum and Dendrobium candidum prepared wine comprises the following steps:

[0079] 1) selecting three-year-old or younger Radix Polygoni Multiflori, washing, peeling, drying at 50° C., and then crushing through a 100-mesh filter to obtain powdered Radix Polygoni Multiflori; selecting Huoshan Dendrobium Officinale, washing, drying at 50° C., and then crushing through a 100-mesh filter to obtain powdered Dendrobium Officinale.

[0080] 2) Powdered white shouwu and powdered dendrobium officinale are weighed and mixed in a ratio of 3:1 to obtain a mixture of white shouwu and dendrobium officinale, and the mixture of white shouwu and dendrobium officinale is added to distilled water, the ratio of the mixture of white shouwu and dendrobium officinale to distilled water is 2g:100mL, the pH is adjusted to 4, glucose is added, and the weight of the glucose added accounts for 2% of the weight of the mixture of white shouwu and dendrobium officinale, and sterilized at 105°C for 15min for standby use. After cooling to room temperature, enzyme preparations α-amylase and saccharifying enzyme are added, 400U of α-amylase and 600U of saccharifying enzyme are added to each gram of the mixture of white shouwu and dendrobium officinale, dry yeast is added after mixing evenly, and the weight of the dry yeast added accounts for 8% of the weight of the mixture of white shouwu and dendrobium officinale, and fermented at 30°C for 48h, and after fermentation, the enzyme preparation is inactivated at 75°C for 30min, and the bacteria are removed by centrifugation at 10000r / min for 10min to obtain a fermentation product. The enzymatic activity of α-amylase is 3000U / mL, the enzymatic activity of saccharifying enzyme is 50000U / mL; the active bacterial content of dry yeast is 2×10 10 CFU / g.

[0081] 3) The fermentation product was mixed with 53° liquor at a volume ratio of 5:100, and the mixture was stored at 4°C for 24 hours, and then filtered with a 300-mesh filter to remove sediment or floccules to obtain a liquor. Adding prepared water, i.e., distilled water that was boiled to remove carbon dioxide and cooled, to adjust the alcohol content of the liquor to 42°, and obtain the Baishouwu and Candidum prepared liquor.

[0082] Embodiment 11

[0083] A method for preparing Cynanchum multiflorum and Dendrobium candidum prepared wine comprises the following steps:

[0084] 1) selecting three-year-old or younger Radix Polygoni Multiflori, washing, peeling, drying at 50° C., and then crushing through a 100-mesh filter to obtain powdered Radix Polygoni Multiflori; selecting Huoshan Dendrobium Officinale, washing, drying at 50° C., and then crushing through a 150-mesh filter to obtain powdered Dendrobium Officinale.

[0085] 2) Powdered white shouwu and powdered dendrobium officinale are weighed and mixed in a ratio of 4:1 to obtain a mixture of white shouwu and dendrobium officinale, and the mixture of white shouwu and dendrobium officinale is added to distilled water, the ratio of the mixture of white shouwu and dendrobium officinale to distilled water is 3g:100mL, the pH is adjusted to 6, glucose is added, and the weight of the glucose added accounts for 3% of the weight of the mixture of white shouwu and dendrobium officinale, and sterilized at 105°C for 15min for standby use. After cooling to room temperature, enzyme preparations α-amylase and saccharifying enzyme are added, 400U of α-amylase and 600U of saccharifying enzyme are added to each gram of the mixture of white shouwu and dendrobium officinale, dry yeast is added after mixing evenly, and the weight of the dry yeast added accounts for 10% of the weight of the mixture of white shouwu and dendrobium officinale, and fermented at 35°C for 72h, and after fermentation, the enzyme preparation is inactivated at 85°C for 30min, and the bacteria are removed by centrifugation at 10000r / min for 10min to obtain a fermentation product. The enzymatic activity of α-amylase is 3000U / mL, the enzymatic activity of saccharifying enzyme is 50000U / mL; the active bacterial content of dry yeast is 2×10 10 CFU / g.

[0086] 3) The fermentation product was mixed with 53° liquor at a volume ratio of 10:100, and the mixture was stored at 4°C for 24 hours, and then filtered with a 400-mesh filter to remove sediment or floccules to obtain a liquor. Adding prepared water, i.e., distilled water that was boiled to remove carbon dioxide and cooled, to adjust the alcohol content of the liquor to 42°, and obtain the Baishouwu and Candidum prepared liquor.

[0087] Comparative Example 1

[0088] In this comparative example 1, the Cynanchum multiflorum and Dendrobium officinale prepared liquor was prepared by the same preparation method as in Example 1, but no microorganisms and enzyme preparations were added.

[0089] Experiment 1: Analysis and evaluation of functional components of Baishouwu and Dendrobium candidum wine

[0090] (1) The volatile flavor substances in the fermentation broth of Example 1 and Comparative Example 1 were detected by LC-MS. The results are as follows: Figure 1 As shown, it is found that the content of ethyl acetate in the fermented product increases significantly, the content in Example 1 is 1.12 μg / L, and the content in Comparative Example 1 is 0 μg / L; the content of 1-octen-3-ol in alcohol compounds changes most significantly, the content in Example 1 is 19.87 μg / L, and the content in Comparative Example 1 is 11.84 μg / L; the content of 3-octanone changes most significantly in ketone compounds, and the content increases from 3.27 μg / L in Comparative Example 1 to 4.64 μg / L in Example 1. Further, the volatile flavor substances in the fermentation broth in Examples 2 to 11 are detected, and the contents of ethyl acetate, 1-octen-3-ol and 3-octanone are also significantly higher than those in Comparative Example 1.

[0091] (2) In order to illustrate the performance of the prepared alcoholic beverage provided by the present invention, the main chemical and functional components of the prepared alcoholic beverages provided in Example 1 and Comparative Example 1 were tested, and the results are shown in Table 1.

[0092] Table 1 Composition of ingredients of the prepared alcoholic beverage provided in Example 1

[0093]

[0094] The results show that the contents of active ingredients ethyl acetate, total flavonoids, C21 steroidal glycosides and arginine in the Baishouwu and Candidum prepared wine in Example 1 are greater than those in Comparative Example 1. Further, the contents of active ingredients ethyl acetate, total flavonoids, C21 steroidal glycosides and arginine in Examples 2 to 11 were detected, and the contents of active ingredients ethyl acetate, total flavonoids, C21 steroidal glycosides and arginine were also greater than those in Comparative Example 1. This shows that the preparation method of a Baishouwu and Candidum prepared wine provided by the present invention can increase the content of active ingredients in the Baishouwu and Candidum prepared wine, and has higher nutritional value.

[0095] The technical features of the above-described embodiments may be arbitrarily combined. To make the description concise, not all possible combinations of the technical features in the above-described embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0096] The above-mentioned embodiments only express several implementation methods of the present invention, and the descriptions thereof are relatively specific and detailed, but they cannot be understood as limiting the scope of the invention patent. It should be pointed out that, for ordinary technicians in this field, several variations and improvements can be made without departing from the concept of the present invention, and these all belong to the protection scope of the present invention. Therefore, the protection scope of the patent of the present invention shall be subject to the attached claims.

Claims

1. A method for preparing a liquor prepared from Cynanchum multiflorum and Dendrobium candidum, characterized in that: The preparation method comprises the following steps: Washing, peeling, drying, and crushing the white shouwu and the dendrobium officinale respectively, to obtain powdered white shouwu and powdered dendrobium officinale respectively, and mixing the powdered white shouwu and powdered dendrobium officinale in a mass ratio of 3 to 4:1 to obtain a white shouwu and dendrobium officinale mixture; Add the mixture of Cynanchum multiflorum and Dendrobium candidum into water, adjust the pH to 4-6, add glucose, sterilize, cool, add enzyme preparation, mix well, add dry yeast, ferment, inactivate the enzyme preparation after fermentation, remove the bacteria by centrifugation, and obtain a fermentation product; wherein the ratio of the mixture of Cynanchum multiflorum and Dendrobium candidum to water is 2g-3g:100mL; the weight of glucose added accounts for 2%-3% of the weight of the mixture of Cynanchum multiflorum and Dendrobium candidum; the enzyme preparation is α-amylase and saccharifying enzyme, and 200U-400U of α-amylase and 400U-600U of saccharifying enzyme are added to each gram of the mixture of Cynanchum multiflorum and Dendrobium candidum; the weight of the added dry yeast accounts for 5%-10% of the weight of the mixture of Cynanchum multiflorum and Dendrobium candidum; The fermentation product is mixed with the base wine and stored at 3°C ​​to 5°C for 24h to 48h, then filtered to obtain the wine, and water is added to adjust the alcohol concentration of the wine to obtain the Cynanchum multiflorum and Dendrobium officinale prepared wine; wherein the volume ratio of the fermentation product to the base wine is 1 to 10:

100.

2. The method for preparing the Baishouwu and Dendrobium candidum blended wine according to claim 1, characterized in that: The enzymatic activity of the α-amylase is 3000 U / mL, and the enzymatic activity of the saccharifying enzyme is 50000 U / mL.

3. The method for preparing the Baishouwu and Dendrobium candidum blended wine according to claim 1, characterized in that: The live bacteria content of the dry yeast is 2×10 10 CFU / g.

4. The method for preparing the Baishouwu and Dendrobium candidum blended wine according to claim 1, characterized in that: The mesh numbers of the Cynanchum multiflorum and Dendrobium officinale filters are both 100-150 meshes.

5. The method for preparing the Baishouwu and Dendrobium candidum blended wine according to claim 1, characterized in that: The fermentation temperature is 30° C. to 35° C., and the fermentation time is 48 h to 72 h.

6. The method for preparing the Baishouwu and Dendrobium candidum blended wine according to claim 1, characterized in that: The temperature used for inactivating the enzyme preparation is 75°C to 85°C, and the time is 30min to 60min.

7. The method for preparing the Baishouwu and Dendrobium candidum blended wine according to claim 1, characterized in that: Filter the wine with a 300-400 mesh filter.

8. The method for preparing the Baishouwu and Dendrobium candidum blended wine according to claim 1, characterized in that: The prepared water is distilled water that is boiled to remove carbon dioxide and then cooled.

9. The Baishouwu and Dendrobium candidum prepared wine prepared by the method for preparing the Baishouwu and Dendrobium candidum prepared wine as claimed in claim 1.

10. Use of the Cynanchum multiflorum and Dendrobium candidum prepared liquor as claimed in claim 9 in preparing medicinal liquor.

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