Health-care wine capable of improving gout hypertension and resisting oxidation and preparation process of health-care wine

Abstract

The invention belongs to the technical field of wine brewing, and mainly relates to health-care wine for improving gout hypertension and resisting oxidation and a preparation process thereof. The invention provides a complex microbial inoculant and a process for preparing health-care wine by using the complex microbial inoculant. Raw materials of the health care wine are black beans and wheat, and the health care wine is prepared through a co-fermentation process with raspberries, astragalus membranaceus, radix angelicae dahuricae roots, apple peels, pitaya peels and lotus leaves, and comprises the following steps: crushing the raw materials, performing high-temperature dipping, steaming the materials, proportioning, spreading and airing, cooling, adding sugar, adding saccharomycetes, adding the raspberries, the astragalus membranaceus, the radix angelicae dahuricae roots and the apple peels which are pre-fermented by clostridium butyricum ATCC19398 and saccharomycetes CMCC (B) 98007, performing fermentation, and performing filtration, so as to obtain the health care wine. And adding pitaya peel and lotus leaves into a jar for fermentation, terminating fermentation, and clarifying to obtain the black bean health-care wine. The prepared black bean health care wine has the effects of relieving and preventing gout and hyperuricemia, resisting oxidation and aging and preventing cardiovascular and cerebrovascular diseases, is soft in taste and pure in taste, is the first choice health care wine for patients with gout and hyperuricemia, and has an unexpected blood pressure lowering function.

Description

Technical Field

[0001] The invention belongs to the technical field of wine making, and mainly relates to black bean wine, and specifically relates to a composite bacterial agent, a health wine with the functions of improving gout, hypertension and anti-oxidation, and a production process thereof. Background Art

[0002] Long-term drinking of high-proof liquor can cause vasoconstriction and increase blood pressure. If the patient's blood pressure is not normally stable, it may cause a sharp increase in blood pressure, leading to hypertensive encephalopathy, cerebral hemorrhage and other diseases. Since alcohol can affect uric acid synthesis and metabolism in various ways, drinking has always been a taboo for gout, and multiple versions of gout diagnosis and treatment guidelines at home and abroad clearly point out that gout patients must strictly abstain from drinking all kinds of alcohol, and many patients suffer from hyperuricemia and gout due to excessive drinking, but very few patients can strictly abstain from alcohol. Many patients often drink alcohol due to work, social interaction, living habits and other factors, and some patients usually like to drink and are addicted to alcohol. Therefore, the development of a health wine that can slow down the increase of uric acid and reduce the frequency of gout attacks can meet the health needs of this group of people in a targeted manner. Summary of the invention

[0003] To achieve the above purpose, the invention provides the following technical solutions:

[0004] A health wine for improving gout, hypertension and anti-oxidation and a production process thereof, characterized by:

[0005] The raw materials are black beans and wheat, which are prepared by a co-fermentation process with raspberries, astragalus, angelica root, apple peel, pitaya peel and lotus leaf, including: raw material crushing, high-temperature soaking, steaming, batching, airing, cooling, adding sugar, adding yeast, adding raspberries, astragalus, angelica root, apple peel, pitaya peel and lotus leaf pre-fermented with Clostridium butyricum ATCC19398 (purchased from Shanghai Beinuo Biotechnology Co., Ltd.) and yeast CMCC (B) 98007 (purchased from Beijing Biobo Biotechnology Co., Ltd.), fermenting in a cylinder, terminating the fermentation, and clarifying to obtain the black bean health wine.

[0006] Preferably, in the above-mentioned process for making black bean wine with health care function, the ratio of black bean to wheat is 1:1.5.

[0007] Preferably, in the above-mentioned process for making black bean wine with health functions, the ratio of whole black bean grains to broken black bean grains is 30:70, and the ratio of whole wheat grains to broken wheat grains is 20:80.

[0008] Preferably, in the above-mentioned process for making black bean wine with health care function, raspberry, astragalus, angelica root, apple peel, dragon fruit peel and lotus leaf are added with black beans for co-fermentation.

[0009] Preferably, in the above-mentioned black bean wine process with health care function, before co-fermentation with black beans, raspberries, astragalus, angelica root, apple peel, pitaya peel and lotus leaf are pre-fermented using Clostridium butyricum ATCC19398 and yeast CMCC (B) 98007.

[0010] Preferably, in the above-mentioned black bean wine process with health care function, the pre-fermented raspberries, astragalus, angelica root, apple peel, dragon fruit peel and lotus leaf are used, and the specific preparation method is as follows:

[0011] Preparation of Clostridium butyricum ATCC19398 bacterial solution: the preparation concentration is 1.5×10 9 ~3×10 9 cfu / ml of Clostridium butyricum ATCC19398 bacterial solution for use;

[0012] Preparation of yeast CMCC(B)98007 bacterial solution: the concentration is 3.5×10 9 ~4.6×10 9 cfu / ml yeast CMCC(B)98007 bacterial solution is reserved;

[0013] Pretreatment of raspberry, astragalus, angelica root, apple peel, pitaya peel and lotus leaf: wash raspberry, astragalus, angelica root, dry and then crush, wash apple peel, pitaya peel and lotus leaf and directly crush;

[0014] Take a portion of the crushed raspberry, astragalus, angelica root, apple peel, dragon fruit peel and lotus leaf and use boiling water to extract, and the extract obtained after the extraction is set aside;

[0015] Pre-fermentation of raspberry, astragalus, angelica root, apple peel, dragon fruit peel and lotus leaf: 100-200g of crushed raspberry, 50-100g of astragalus and 50-100g of angelica root are mixed evenly, 100-200ml of Clostridium butyricum ATCC19398 bacterial solution is added and fermented at 30-37°C for 3-5h to obtain raspberry, astragalus, angelica root pre-fermentation, 100-200g of crushed apple peel is added, and 100-200g of apple peel is added. , 100-200g of pitaya peel and 100-200g of lotus leaf are mixed evenly, 100-200ml of yeast CMCC(B)98007 culture liquid is added and fermented at 25-33°C for 3-5h to obtain pre-fermented products of apple peel, pitaya peel and lotus leaf, and then the fermented products of raspberry, astragalus, angelica root and the pre-fermented products of apple peel, pitaya peel and lotus leaf are mixed evenly, and fermented at 32°C for another 3-5h to obtain the mixed fermented product for use.

[0016] Preferably, in the above-mentioned black bean wine process with health care function, the specific feeding steps are:

[0017] S1. Mixing raw materials: fry the black beans with full and round grains until they emit fragrance, and mix them with wheat after cooling naturally. Add 150 kg of materials to each steamer, including 60 kg of black beans with a ratio of 3:7 between whole and broken grains, and 90 kg of wheat with a ratio of 2:8 between whole and broken grains.

[0018] S2, high temperature soaking: heat the extracts of raspberry, astragalus, angelica root, apple peel, dragon fruit peel and lotus leaf to above 90°C, add 45% of the raw material weight evenly, stir quickly in the middle process, soak for 24 hours, stir twice during the soaking process to ensure even and thorough soaking;

[0019] S3, steaming and mixing ingredients: sprinkle 1.5 kg of rice husks at the bottom of the steamer barrel, put the steamer in after steam appears, sprinkle the grains, cover the lid and steam the grains over high heat after the steam is rounded, the steaming time is 2.5 hours, and the grains are about 70% cooked and contain 2-3% hard core or white core, then they can be taken out of the steamer;

[0020] S4, airing, cooling, adding sugar, and adding yeast: the steamed and pre-treated raw sand is taken out of the steamer, 180 kg of 90°C hot water is added to kill the pre-treated live bacteria, and the mixture is stirred evenly, and the mixture is placed on an airing machine to cool to 20°C, 50 kg of white sugar is added, and the mixture is stirred evenly from top to bottom, and yeast is added;

[0021] S5. Add pre-fermented raspberries, astragalus, angelica root, apple peel, dragon fruit peel and lotus leaf: After adding white sugar and yeast and mixing evenly, you can add pre-fermented raspberries, astragalus, angelica root, apple peel, dragon fruit peel and lotus leaf mixed fermentation, raw materials: fermentation material ratio is 1:0.2, after adding, stir up and down to mix evenly, when the temperature is 20℃, you can put it into the cylinder; the operation time of putting it into the cylinder should be short to prevent infection by miscellaneous bacteria and keep the fermentation temperature normal;

[0022] S6, tank fermentation: the mixed raw materials and pre-fermented materials are placed in a fermentation tank for closed fermentation; the fermentation period is 7 days, the fermentation temperature is 20°C, and the expected alcohol content does not exceed 15°;

[0023] S7, stop fermentation: when the fermented mash reaches the expected alcohol content, place the fermentation tank at 0°C to forcibly stop fermentation;

[0024] S8. Clarification: Use the refrigerated clarification method at 4°. When the fermented mash is completely precipitated, centrifuge at 6000r / min, take the supernatant for sterile filtration, and the black bean health wine is obtained.

[0025] Preferably, in the above-mentioned black bean wine process with health care function, the ratio of raspberry, astragalus, angelica root, apple peel, pitaya peel and lotus leaf mixed fermentation liquid: raw materials = 0.2:1.

[0026] The health-care wine of the present invention can be used as a health-care product or as a medicine.

[0027] Compared with the prior art, the present invention has the following beneficial effects:

[0028] 1. The black beans, astragalus and raspberry used in the present invention will produce a large amount of total flavonoids, alkaloids and small molecule peptides during the fermentation process, which are helpful to relieve and prevent gout and hyperuricemia.

[0029] 2. The astragalus used in the present invention will produce more substances that have the effect of promoting blood circulation and removing blood stasis during the fermentation process.

[0030] 3. The angelica root used in the present invention can produce substances that moisturize the skin and remove spots and pigmentation during the fermentation process.

[0031] 4. The apple peel and pitaya used in the present invention will produce substances with anti-oxidation and anti-aging effects during the fermentation process.

[0032] 5. The alkaloids produced by the fermentation of lotus leaves used in the present invention can reduce blood lipids and prevent cardiovascular and cerebrovascular diseases.

[0033] 6. The black bean health wine prepared by the present invention has an unexpected blood pressure lowering function. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] Figure 1 This is a graph showing the total flavonoid content in the wine samples of Example 1, Comparative Example 1 and Comparative Example 2 prepared in the present invention.

[0035] Figure 2 This is a graph showing the alkaloid and small molecule peptide contents in the wine samples of Example 1, Comparative Example 1 and Comparative Example 2 prepared in the present invention.

[0036] Figure 3 This is a graph showing the content of polyphenols and anthocyanins in the wine samples of Example 2, Comparative Example 3 and Comparative Example 4 prepared in the present invention. DETAILED DESCRIPTION

[0037] The following describes the embodiments of the present invention by specific examples, and those skilled in the art can easily understand other advantages and effects of the present invention from the contents disclosed in this specification. The present invention can also be implemented or applied through other different specific embodiments, and the details in this specification can also be modified or changed in various ways based on different viewpoints and applications without departing from the spirit of the present invention. It should be noted that the following embodiments and features in the embodiments can be combined with each other without conflict.

[0038] Example 1

[0039] S1. Preparation of bacterial solution: Preparation of Clostridium butyricum ATCC19398 bacterial solution: The preparation concentration is 3×10 9cfu / ml of Clostridium butyricum ATCC19398 bacterial solution was used for standby use; yeast CMCC(B)98007 bacterial solution was prepared at a concentration of 4.6×10 9 The yeast CMCC (B) 98007 bacterial solution is reserved;

[0040] S2. Pretreatment of raspberry, astragalus, angelica root, apple peel, pitaya peel and lotus leaf: wash raspberry, astragalus, angelica root, dry them and then crush them; wash apple peel, pitaya peel and lotus leaf and directly crush them;

[0041] S3, preparation of extract and fermentation product: (1) Preparation of extract: take a portion of the crushed raspberry, astragalus, angelica root, apple peel, dragon fruit peel and lotus leaf in step S2 and use boiling water to extract, and the extract obtained after extraction is set aside; (2) Pre-fermentation of raspberry, astragalus, angelica root, apple peel, dragon fruit peel and lotus leaf: mix 200g of crushed raspberry, 100g of astragalus and 100g of angelica root, add 200ml of Clostridium butyricum ATCC19398 bacterial solution and heat for 3 hours; Fermenting at 3°C ​​for 5h to obtain a pre-fermented product of raspberry, astragalus and angelica root, mixing 200g of crushed apple peel, 200g of pitaya peel and 200g of lotus leaf, adding 200ml of yeast CMCC(B)98007 bacterial solution and fermenting at 30°C for 5h to obtain a pre-fermented product of apple peel, pitaya peel and lotus leaf, then mixing the fermented liquid of raspberry, astragalus and angelica root with apple peel, pitaya peel and lotus leaf and fermenting at 32°C for another 5h to obtain a mixed fermented product for later use;

[0042] S4. Mixing raw materials: fry the black beans with full and round grains until they emit fragrance, and mix them with wheat after natural cooling. Add 150 kg of materials to each steamer, including 60 kg of black beans with a ratio of 3:7 between whole and broken grains, and 90 kg of wheat with a ratio of 2:8 between whole and broken grains.

[0043] S5. High temperature soaking: heat the extracts of raspberry, astragalus, angelica root, apple peel, pitaya peel and lotus leaf to above 90°C, add 45% of the raw material weight evenly, stir quickly in the middle process, soak for 24 hours, stir twice during the soaking process to ensure even and thorough soaking;

[0044] S6. Steaming and mixing ingredients: Sprinkle 1.5 kg of rice husks at the bottom of the steamer barrel, put the steamer in after steam appears, sprinkle the grains when steam appears, cover the steamer and steam the grains over high heat after the steam is condensed. The steaming time is 2.5 hours. When the grains are about 70% cooked and contain 20% hard core or white core, they can be taken out of the steamer;

[0045] S7, airing, cooling, adding sugar, and adding yeast: the steamed and pre-treated raw sand is taken out of the steamer, 180 kg of 90°C hot water is added to kill the pre-treated live bacteria, the mixture is stirred evenly, the mixture is placed on an airing machine to cool to 20°C, 50 kg of white sugar is added, the mixture is stirred evenly from top to bottom, and yeast is added;

[0046] S8, add pre-fermented raspberry, astragalus, angelica root, apple peel, dragon fruit peel and lotus leaf: add white sugar and yeast and mix evenly, then add pre-fermented raspberry, astragalus, angelica root, apple peel, dragon fruit peel and lotus leaf mixed fermentation, raw materials: fermentation material ratio is 1:0.2, after adding, stir up and down to mix evenly, when the temperature is 20℃, it can be put into the cylinder; the operation time of putting into the cylinder should be short to prevent infection by miscellaneous bacteria and keep the fermentation temperature normal;

[0047] S9, tank fermentation: the mixed raw materials and pre-fermented materials are placed in a fermentation tank for closed fermentation; the fermentation period is 7 days, the fermentation temperature is 20°C, and the expected alcohol content does not exceed 15°;

[0048] S10, stop fermentation: when the fermented mash reaches the expected alcohol content, place the fermentation tank at 0°C to forcibly stop fermentation;

[0049] S11. Clarification: Use the refrigerated clarification method at 4°. When the fermented mash is completely precipitated, centrifuge at 6000r / min, take the supernatant and perform aseptic filtration to obtain the black bean health wine.

[0050] Comparative Example 1: Except that Astragalus is not added in step S2, the rest is the same as Example 1.

[0051] Comparative Example 2: Except that raspberries are not added in step S2, the rest is the same as Example 1.

[0052] The prepared black bean health wine was taken for component detection, including the total flavonoids detection method reference (Qiao Zian. Identification of flavonoids in sunflower disk and research on the preparation process of sunflower disk granules [D]. Jilin: Jilin University, 2021.); the total alkaloids detection method reference (Liu Xiaobo, Xue Junlai, Zhao Haifeng. Comparative analysis of the content of effective ingredients in sunflower disks between Taonan and other regions [J]. Family Medicine. Medical treatment and drug selection, 2017(07):124-125.); the small molecule peptide detection method reference (Guo Baosheng, Yang Yiyan, Hu Junhan, Han Weiwei, Li Wannan. Optimization of enzyme hydrolysis method for preparation of sunflower disk small molecule peptides by response surface methodology [J]. Journal of Jilin University (Science Edition), 2019, 57(05):1275-1280.). Reference for polyphenol detection method (Han Xue. Determination of polyphenol content and fingerprint study in green fruit medicinal materials [D]. Jinzhou Medical University, 2017.); Reference for anthocyanin detection method (Yang Yang. Analysis of proanthocyanidin content in black wolfberry fruit from different sources [D]. Inner Mongolia Agricultural University, 2018.).

[0053] like Figure 1 The total flavonoid content in the wine samples of Example 1, Comparative Example 1 and Comparative Example 2 prepared by the present invention is shown. Figure 1 It can be seen that if astragalus is not added during fermentation, the total flavonoid content will decrease significantly. However, not adding raspberries has little effect on the total flavonoid content, which shows that the simultaneous addition of black beans and astragalus can significantly increase the content of total flavonoids. Figure 2 The content of alkaloids and small molecule peptides in the wine samples of Example 1, Comparative Example 1 and Comparative Example 2 prepared by the present invention. Figure 2 It can be seen that fermentation without adding astragalus and raspberry will lead to a significant decrease in the content of alkaloids and small molecule peptides, which shows that the simultaneous addition of astragalus and raspberry has a certain synergistic effect and can effectively increase the content of alkaloids and small molecule peptides. The high content of total flavonoids, alkaloids and small molecule peptides in health wine helps to relieve and prevent gout and hyperuricemia.

[0054] Example 2

[0055] S1. Preparation of bacterial solution: Preparation of Clostridium butyricum ATCC19398 bacterial solution: The preparation concentration is 1.5×10 9 cfu / ml Clostridium butyricum ATCC19398 bacterial solution is used for standby; yeast CMCC(B)98007 bacterial solution is prepared at a concentration of 3.5×10 9 The yeast CMCC (B) 98007 bacterial solution is reserved;

[0056] S2. Pretreatment of raspberry, astragalus, angelica root, apple peel, pitaya peel and lotus leaf: wash raspberry, astragalus, angelica root, dry them and then crush them; wash apple peel, pitaya peel and lotus leaf and directly crush them;

[0057] S3, preparation of extract and fermentation product: (1) Preparation of extract: take a portion of the crushed raspberry, astragalus, angelica root, apple peel, dragon fruit peel and lotus leaf in step S2 and use boiling water to extract, and the extract obtained after extraction is set aside; (2) Pre-fermentation of raspberry, astragalus, angelica root, apple peel, dragon fruit peel and lotus leaf: mix 100g of crushed raspberry, 50g of astragalus and 50g of angelica root, add 100ml of Clostridium butyricum ATCC19398 bacterial solution and ferment at 34°C; Ferment for 3 hours to obtain a pre-fermented product of raspberry, astragalus and angelica root, mix 100g of crushed apple peel, 100g of pitaya peel and 100g of lotus leaf evenly, add 100ml of yeast CMCC (B) 98007 bacterial solution and ferment at 31°C for 3 hours to obtain a pre-fermented product of apple peel, pitaya peel and lotus leaf, then mix the pre-fermented product of raspberry, astragalus and angelica root and the pre-fermented product of apple peel, pitaya peel and lotus leaf evenly, and ferment at 32°C for another 3 hours to obtain a mixed fermented product for use;

[0058] S4. Mixing raw materials: fry the black beans with full and round grains until they emit fragrance, and mix them with wheat after natural cooling. Add 150 kg of materials to each steamer, including 60 kg of black beans with a ratio of 3:7 between whole and broken grains, and 90 kg of wheat with a ratio of 2:8 between whole and broken grains.

[0059] S5. High temperature soaking: heat the extracts of raspberry, astragalus, angelica root, apple peel, pitaya peel and lotus leaf to above 90°C, add 45% of the raw material weight evenly, stir quickly in the middle process, soak for 24 hours, stir twice during the soaking process to ensure even and thorough soaking;

[0060] S6. Steaming and mixing ingredients: Sprinkle 1.5 kg of rice husks at the bottom of the steamer barrel, put the steamer in after steam appears, sprinkle the grains when steam appears, cover the steamer and steam the grains over high heat after the steam is condensed. The steaming time is 2.5 hours. When the grains are about 70% cooked and contain 30% hard core or white core, they can be taken out of the steamer;

[0061] S7, airing, cooling, adding sugar, and adding yeast: the steamed and pre-treated raw sand is taken out of the steamer, 180 kg of 90°C hot water is added to kill the pre-treated live bacteria, the mixture is stirred evenly, the mixture is placed on an airing machine to cool to 20°C, 50 kg of white sugar is added, the mixture is stirred evenly from top to bottom, and yeast is added;

[0062] S8, add pre-fermented raspberry, astragalus, angelica root, apple peel, dragon fruit peel and lotus leaf: add white sugar and yeast and mix evenly, then add pre-fermented raspberry, astragalus, angelica root, apple peel, dragon fruit peel and lotus leaf mixed fermentation, raw materials: fermentation material ratio is 1:0.2, after adding, stir up and down to mix evenly, when the temperature is 20℃, it can be put into the cylinder; the operation time of putting into the cylinder should be short to prevent infection by miscellaneous bacteria and keep the fermentation temperature normal;

[0063] S9, tank fermentation: the mixed raw materials and pre-fermented materials are placed in a fermentation tank for closed fermentation; the fermentation period is 7 days, the fermentation temperature is 20°C, and the expected alcohol content does not exceed 15°;

[0064] S10, stop fermentation: when the fermented mash reaches the expected alcohol content, place the fermentation tank at 0°C to forcibly stop fermentation;

[0065] S11. Clarification: Use the refrigerated clarification method at 4°. When the fermented mash is completely precipitated, centrifuge at 6000r / min, take the supernatant and perform aseptic filtration to obtain the black bean health wine.

[0066] Comparative Example 3: Except that apple peel is not added for fermentation in step S3, the rest is the same as Example 2.

[0067] Comparative Example 4: Except that pitaya peel is not added for fermentation in step S3, the rest is the same as Example 2.

[0068] like Figure 3 The graph shows the content of polyphenols and anthocyanins in the wine samples prepared in Example 2, Comparative Example 3 and Comparative Example 4 of the present invention. Figure 3 It can be seen that not fermenting apple peels will lead to a significant decrease in the content of antioxidants such as polyphenols and anthocyanins, among which the impact on polyphenols is greater. Fermenting dragon fruit peels will lead to a sharp decrease in anthocyanin content. This shows that the specific co-fermentation process of apple peels and dragon fruit peels can effectively increase the content of antioxidants such as polyphenols and anthocyanins, and play an anti-aging role.

[0069] Example 3

[0070] S1. Preparation of bacterial solution: Preparation of Clostridium butyricum ATCC19398 bacterial solution: The preparation concentration is 1.5×10 9 cfu / ml Clostridium butyricum ATCC19398 bacterial solution is used for standby; yeast CMCC(B)98007 bacterial solution is prepared at a concentration of 3.5×10 9 The yeast CMCC (B) 98007 bacterial solution is reserved;

[0071] S2. Pretreatment of raspberry, astragalus, angelica root, apple peel, pitaya peel and lotus leaf: wash raspberry, astragalus, angelica root, dry them and then crush them; wash apple peel, pitaya peel and lotus leaf and directly crush them;

[0072] S3, preparation of extract and fermentation product: (1) Preparation of extract: take a part of the crushed raspberry, astragalus, angelica root, apple peel, dragon fruit peel and lotus leaf in step S2 and use boiling water to extract, and the extract obtained after extraction is set aside; (2) Pre-fermentation of raspberry, astragalus, angelica root, apple peel, dragon fruit peel and lotus leaf: mix 150g of crushed raspberry, 70g of astragalus and 70g of angelica root, add 150ml of Clostridium butyricum ATCC19398 bacterial solution and ferment at 33℃ Ferment for 4 hours to obtain a pre-fermented product of raspberry, astragalus and angelica root, mix 150g of crushed apple peel, 150g of pitaya peel and 150g of lotus leaf evenly, add 150ml of yeast CMCC (B) 98007 bacterial solution and ferment at 31°C for 4 hours to obtain a pre-fermented product of apple peel, pitaya peel and lotus leaf, then mix the pre-fermented product of raspberry, astragalus and angelica root and the pre-fermented product of apple peel, pitaya peel and lotus leaf evenly, and ferment at 32°C for another 4 hours to obtain a mixed fermented product for use;

[0073] S4. Mixing raw materials: fry the black beans with full and round grains until they emit fragrance, and mix them with wheat after natural cooling. Add 150 kg of materials to each steamer, including 60 kg of black beans with a ratio of 3:7 between whole and broken grains, and 90 kg of wheat with a ratio of 2:8 between whole and broken grains.

[0074] S5. High temperature soaking: heat the extracts of raspberry, astragalus, angelica root, apple peel, pitaya peel and lotus leaf to above 90°C, add 45% of the raw material weight evenly, stir quickly in the middle process, soak for 24 hours, stir twice during the soaking process to ensure even and thorough soaking;

[0075] S6. Steaming and mixing ingredients: Sprinkle 1.5 kg of rice husks at the bottom of the steamer barrel, put the steamer in after steam appears, sprinkle the grains when steam appears, cover the steamer and steam the grains over high heat after the steam is condensed. The steaming time is 2.5 hours. When the grains are about 70% cooked and contain 30% hard core or white core, they can be taken out of the steamer;

[0076] S7, airing, cooling, adding sugar, and adding yeast: the steamed and pre-treated raw sand is taken out of the steamer, 180 kg of 90°C hot water is added to kill the pre-treated live bacteria, the mixture is stirred evenly, the mixture is placed on an airing machine to cool to 20°C, 50 kg of white sugar is added, the mixture is stirred evenly from top to bottom, and yeast is added;

[0077] S8, add pre-fermented raspberry, astragalus, angelica root, apple peel, dragon fruit peel and lotus leaf: add white sugar and yeast and mix evenly, then add pre-fermented raspberry, astragalus, angelica root, apple peel, dragon fruit peel and lotus leaf mixed fermentation, raw materials: fermentation material ratio is 1:0.2, after adding, stir up and down to mix evenly, when the temperature is 20℃, it can be put into the cylinder; the operation time of putting into the cylinder should be short to prevent infection by miscellaneous bacteria and keep the fermentation temperature normal;

[0078] S9, tank fermentation: the mixed raw materials and pre-fermented materials are placed in a fermentation tank for closed fermentation; the fermentation period is 7 days, the fermentation temperature is 20°C, and the expected alcohol content does not exceed 15°;

[0079] S10, stop fermentation: when the fermented mash reaches the expected alcohol content, place the fermentation tank at 0°C to forcibly stop fermentation;

[0080] S11. Clarification: Use the refrigerated clarification method at 4°. When the fermented mash is completely precipitated, centrifuge at 6000r / min, take the supernatant and perform aseptic filtration to obtain the black bean health wine.

[0081] Comparative Example 5: Except that Clostridium butyricum ATCC19398 bacterial solution is not used for fermentation in step S3, the rest is the same as Example 3.

[0082] Comparative Example 6: Except that yeast CMCC(B)98007 culture liquid is not used for fermentation in step S3, the rest is the same as Example 3.

[0083] Comparative Example 7: Except that Clostridium butyricum ATCC19398 in step S3 is replaced by Clostridium butyricum CGMCC 1.5025 (purchased from Shanghai Luhui Technology Co., Ltd.), the rest is the same as Example 3.

[0084] Comparative Example 8: Except that the yeast CMCC (B) 98007 in step S3 was replaced by yeast ATCC 208298 (purchased from Biowind Resources), the rest was the same as Example 3.

[0085] According to Table 1, not using Clostridium butyricum ATCC19398 or not using yeast CMCC (B) 98007 will lead to a significant reduction in the content of total flavonoids, alkaloids, small molecule peptides, polyphenols and anthocyanins in the wine sample, indicating that the simultaneous use of Clostridium butyricum ATCC19398 and yeast CMCC (B) 98007 in the pre-fermentation process can play an unexpected synergistic role, making it easier to obtain total flavonoids, alkaloids, small molecule peptides, polyphenols and anthocyanins in the fermented product. At the same time, according to Comparative Examples 7 and 8, it can be seen that Clostridium butyricum ATCC19398 or not using yeast CMCC (B) 98007 is specific to black bean wine fermentation.

[0086] Table 1 Contents of various substances in wine samples

[0087]

[0088]

[0089] Example 4

[0090] S1. Preparation of bacterial solution: Preparation of Clostridium butyricum ATCC19398 bacterial solution: The preparation concentration is 2×10 9 cfu / ml Clostridium butyricum ATCC19398 bacterial solution is used for standby; yeast CMCC(B)98007 bacterial solution preparation: the preparation concentration is 4.3×10 9 The yeast CMCC (B) 98007 bacterial solution is reserved;

[0091] S2. Pretreatment of raspberry, astragalus, angelica root, apple peel, pitaya peel and lotus leaf: wash raspberry, astragalus, angelica root, dry them and then crush them; wash apple peel, pitaya peel and lotus leaf and directly crush them;

[0092] S3, preparation of extract and fermentation product: (1) Preparation of extract: take a part of the crushed raspberry, astragalus, angelica root, apple peel, dragon fruit peel and lotus leaf in step S2 and use boiling water to extract, and the extract obtained after extraction is set aside; (2) Pre-fermentation of raspberry, astragalus, angelica root, apple peel, dragon fruit peel and lotus leaf: mix 170g of crushed raspberry, 90g of astragalus and 90g of angelica root, add 170ml of Clostridium butyricum ATCC19398 bacterial solution and ferment at 33°C; Ferment for 4 hours to obtain a pre-fermented product of raspberry, astragalus and angelica root, mix 170g of crushed apple peel, 170g of pitaya peel and 170g of lotus leaf evenly, add 170ml of yeast CMCC (B) 98007 bacterial solution and ferment at 32°C for 4 hours to obtain a pre-fermented product of apple peel, pitaya peel and lotus leaf, then mix the pre-fermented product of raspberry, astragalus and angelica root and the pre-fermented product of apple peel, pitaya peel and lotus leaf evenly, and ferment at 32°C for another 4 hours to obtain a mixed fermented product for use;

[0093] S4. Mixing raw materials: fry the black beans with full and round grains until they emit fragrance, and mix them with wheat after natural cooling. Add 150 kg of materials to each steamer, including 60 kg of black beans with a ratio of 3:7 between whole and broken grains, and 90 kg of wheat with a ratio of 2:8 between whole and broken grains.

[0094] S5. High temperature soaking: heat the extracts of raspberry, astragalus, angelica root, apple peel, pitaya peel and lotus leaf to above 90°C, add 45% of the raw material weight evenly, stir quickly in the middle process, soak for 24 hours, stir twice during the soaking process to ensure even and thorough soaking;

[0095] S6. Steaming and mixing ingredients: Sprinkle 1.5 kg of rice husks at the bottom of the steamer barrel, put the steamer in after steam appears, sprinkle the grains when steam appears, cover the steamer and steam the grains over high heat after the steam is condensed. The steaming time is 2.5 hours. When the grains are about 70% cooked and contain 20% hard core or white core, they can be taken out of the steamer;

[0096] S7, airing, cooling, adding sugar, and adding yeast: the steamed and pre-treated raw sand is taken out of the steamer, 180 kg of 90°C hot water is added to kill the pre-treated live bacteria, the mixture is stirred evenly, the mixture is placed on an airing machine to cool to 20°C, 50 kg of white sugar is added, the mixture is stirred evenly from top to bottom, and yeast is added;

[0097] S8, add pre-fermented raspberry, astragalus, angelica root, apple peel, dragon fruit peel and lotus leaf: add white sugar and yeast and mix evenly, then add pre-fermented raspberry, astragalus, angelica root, apple peel, dragon fruit peel and lotus leaf mixed fermentation, raw materials: fermentation material ratio is 1:0.2, after adding, stir up and down to mix evenly, when the temperature is 20℃, it can be put into the cylinder; the operation time of putting into the cylinder should be short to prevent infection by miscellaneous bacteria and keep the fermentation temperature normal;

[0098] S9, tank fermentation: the mixed raw materials and pre-fermented materials are placed in a fermentation tank for closed fermentation; the fermentation period is 7 days, the fermentation temperature is 20°C, and the expected alcohol content does not exceed 15°;

[0099] S10, stop fermentation: when the fermented mash reaches the expected alcohol content, place the fermentation tank at 0°C to forcibly stop fermentation;

[0100] S11. Clarification: Use the refrigerated clarification method at 4°. When the fermented mash is completely precipitated, centrifuge at 6000r / min, take the supernatant and perform aseptic filtration to obtain the black bean health wine.

[0101] Comparative Example 9: Except that the immersion liquid is replaced with pure water in step S5, the rest is the same as Example 4.

[0102] According to the scoring criteria in Table 2, using the extracts of raspberry, astragalus, angelica root, apple peel, dragon fruit peel and lotus leaf as the impregnation liquid for high-temperature impregnation can obtain black bean health wine with uniform color, no obvious suspension or precipitation, good smell, soft taste and pure flavor.

[0103] Table 2 Rating criteria for health wine

[0104]

[0105] Table 3 Wine sample ratings for Example 1 and Comparative Example 9

[0106] Wine Samples Score Color Organization Status odor Taste Example 4 98 20 20 29 29 Comparative Example 9 56 16 16 12 12

[0107] Example 5 Blood pressure lowering effect test

[0108] Animal experiments

[0109] 55 13-week-old C57BL / 6J male rats (purchased in Beijing) weighing 230-250g were adaptively raised in an SPF animal room. The feeding conditions were as follows: animals were free to eat and drink, the temperature was maintained at 23℃-25℃, the humidity was 55%±5%, and the day and night cycle was 12h per day. After one week of adaptive feeding, 5 rats were randomly selected as the normal group and raised normally. The rest of the mice were modeled. Starting from the 8th day, the modeled rats were gavaged with L-nitroarginine (L-NNA) at 9:00 am every day, with a gavage volume of 490mg / kg / d. The normal group rats were gavaged with an equal volume of normal saline, and the modeling lasted for 28 consecutive days. During the intragastric administration, the blood pressure of the modeling group rats was measured every 7 days, that is, at 15:00 p.m. on the 7th, 14th, 21st and 28th days of modeling, using the BP-98A rat non-invasive blood pressure measurement system to measure the systolic pressure of the rat tail. Each rat was measured three times and the average value was calculated. When the average systolic pressure ≥180 mmHg, the modeling was successful.

[0110] The rats with successful modeling were randomly divided into a modeling group, an embodiment group (a total of four groups of embodiments 1-4), a comparative example group (a total of four groups of comparative examples 5-8), and a positive control group, with 5 rats in each group. The embodiment group was gavaged with the black bean health wine prepared in embodiments 1-4 at an amount of 0.1 ml / 10 g body weight every day; the comparative example group was gavaged with the black bean health wine prepared in comparative examples 5-8 at an amount of 0.1 ml / 10 g body weight every day; the positive control group was gavaged with a commercially available ordinary health wine with an alcohol content of no more than 15° at an amount of 0.1 ml / 10 g body weight every day, and the normal group and the modeling group were gavaged with an equal amount of physiological saline once a day for 8 consecutive weeks. During the period, the rats' body weight, food intake, heart rate, mental and activity status were regularly observed and recorded, and the changes in blood pressure after single and continuous administration were recorded. For single administration, the systolic and diastolic blood pressure values ​​were measured before administration and 30min, 60min, 90min, 120min, 150min, 180min, and 210min after one administration. For continuous administration, the systolic and diastolic blood pressure values ​​were measured before administration and for 60 days of continuous medication. The pressure measurement interval was 5 days, and the pressure measurement method was the same as above.

[0111] According to Table 4, the black bean health wine prepared by the present invention has an unexpected blood pressure lowering function. Compared with the positive control group, the blood pressure of rats can be restored to normal after 60 days of intervention using the black bean health wine prepared in Examples 1-4, while the commercially available health wine used does not have this function. In addition, the black bean health wine obtained by synergistic fermentation of Clostridium butyricum ATCC19398 and yeast CMCC (B) 98007 has a better blood pressure lowering effect.

[0112] Table 4

[0113]

[0114] The above-mentioned embodiments only express the specific implementation methods of the present invention, and the descriptions thereof are relatively specific and detailed, but they cannot be understood as limiting the protection scope of the present invention. It should be pointed out that, for those skilled in the art, without departing from the concept of the present invention, any other changes, modifications, substitutions, combinations, simplifications made without departing from the spirit and principle of the present invention should be equivalent replacement methods and are included in the protection scope of the present invention.

Claims

1. A composite bacterial agent for fermenting black bean wine, characterized in that: Including Clostridium butyricum ATCC19398 and Saccharomyces CMCC(B)98007.

2. A method for preparing health wine using the composite bacterial agent according to claim 1, characterized in that: The raw materials are black beans and wheat, which are prepared by a co-fermentation process with raspberries, astragalus, angelica root, apple peel, pitaya peel and lotus leaf, comprising the steps of crushing the raw materials, high-temperature soaking, steaming, mixing, airing, cooling, adding sugar, adding yeast, adding raspberries, astragalus, angelica root, apple peel, pitaya peel and lotus leaf pre-fermented with Clostridium butyricum ATCC19398 and yeast CMCC (B) 98007, fermenting in a vat, terminating the fermentation and clarifying to obtain the black bean health wine.

3. The method according to claim 2, characterized in that: The ratio of black beans to wheat used is 1:1.

5.

4. The method according to claim 2, characterized in that: The ratio of whole and broken black beans used was 30:70, and the ratio of whole and broken wheat grains was 20:

80.

5. The method according to claim 2, characterized in that: Add raspberries, astragalus, angelica root, apple peel, dragon fruit peel and lotus leaves to co-ferment with black beans.

6. The method according to claim 2, characterized in that: Before co-fermentation with black beans, raspberries, astragalus, angelica root, apple peel, pitaya peel and lotus leaf were pre-fermented using Clostridium butyricum ATCC19398 and yeast CMCC(B)98007.

7. The method according to claim 2, characterized in that: The pre-fermented raspberries, astragalus, angelica root, apple peel, dragon fruit peel and lotus leaf are prepared in the following manner: Preparation of Clostridium butyricum ATCC19398 bacterial solution: the preparation concentration is 1.5×10 9 ~3×10 9 cfu / ml of Clostridium butyricum ATCC19398 bacterial solution for use; Preparation of yeast CMCC(B)98007 bacterial solution: the preparation concentration is 3.5×10 9 ~4.6×10 9 cfu / ml yeast CMCC(B)98007 bacterial solution is reserved; Pretreatment of raspberry, astragalus, angelica root, apple peel, pitaya peel and lotus leaf: wash raspberry, astragalus, angelica root, dry and then crush, wash apple peel, pitaya peel and lotus leaf and directly crush; Take a portion of the crushed raspberry, astragalus, angelica root, apple peel, dragon fruit peel and lotus leaf and use boiling water to extract, and the extract obtained after the extraction is set aside; Pre-fermentation of raspberry, astragalus, angelica root, apple peel, dragon fruit peel and lotus leaf: 100-200g of crushed raspberry, 50-100g of astragalus and 50-100g of angelica root are mixed evenly, 100-200ml of Clostridium butyricum ATCC19398 bacterial solution is added and fermented at 30-37°C for 3-5h to obtain raspberry, astragalus, angelica root pre-fermentation, 100-200g of crushed apple peel, 100-200g of pitaya peel and 100-200g of lotus leaf are mixed evenly, 100-200ml of yeast CMCC(B)98007 culture liquid is added and fermented at 25-33°C for 3-5h to obtain pre-fermented products of apple peel, pitaya peel and lotus leaf, then raspberry, astragalus, angelica root fermentation products and apple peel, pitaya peel and lotus leaf pre-fermented products are mixed evenly, and fermented at 32°C for another 3-5h to obtain a mixed fermentation product for use.

8. The method according to claim 2, characterized in that: The specific feeding steps are: S1. Mixing raw materials: fry the black beans with full and round grains until they emit fragrance, and mix them with wheat after cooling naturally. Add 150 kg of materials to each steamer, including 60 kg of black beans with a ratio of 3:7 between whole and broken grains, and 90 kg of wheat with a ratio of 2:8 between whole and broken grains. S2, high temperature soaking: heat the extracts of raspberry, astragalus, angelica root, apple peel, dragon fruit peel and lotus leaf to above 90°C, add 45% of the raw material weight evenly, stir quickly in the middle process, soak for 24 hours, stir twice during the soaking process to ensure even and thorough soaking; S3, steaming and mixing ingredients: sprinkle 1.5 kg of rice husks at the bottom of the steamer barrel, put the steamer in after steam appears, sprinkle the grains, cover the lid and steam the grains over high heat after the steam is rounded, the steaming time is 2.5 hours, and the grains are about 70% cooked and contain 2-3% hard core or white core, then they can be taken out of the steamer; S4, airing, cooling, adding sugar, and adding yeast: the steamed and pre-treated raw sand is taken out of the steamer, 180 kg of 90°C hot water is added to kill the pre-treated live bacteria, and the mixture is stirred evenly, and the mixture is placed on an airing machine to cool to 20°C, 50 kg of white sugar is added, and the mixture is stirred evenly from top to bottom, and yeast is added; S5. Add pre-fermented raspberries, astragalus, angelica root, apple peel, dragon fruit peel and lotus leaf: After adding white sugar and yeast and mixing evenly, you can add pre-fermented raspberries, astragalus, angelica root, apple peel, dragon fruit peel and lotus leaf mixed fermentation, raw materials: fermentation material ratio is 1:0.2, after adding, stir up and down to mix evenly, when the temperature is 20℃, you can put it into the cylinder; the operation time of putting it into the cylinder should be short to prevent infection by miscellaneous bacteria and keep the fermentation temperature normal; S6, tank fermentation: the mixed raw materials and pre-fermented materials are placed in a fermentation tank for closed fermentation; the fermentation period is 7 days, the fermentation temperature is 7°C, and the expected alcohol content does not exceed 15°; S7, stop fermentation: when the fermented mash reaches the expected alcohol content, place the fermentation tank at 0°C to forcibly stop fermentation; S8. Clarification: Use the refrigerated clarification method at 4°. When the fermented mash is completely precipitated, centrifuge at 6000r / min, take the supernatant for sterile filtration, and the black bean health wine is obtained.

9. The method according to claim 8, characterized in that: Raspberry, astragalus, angelica root, apple peel, dragon fruit peel and lotus leaf mixed fermentation: raw materials = 0.2:

1.

10. The health wine prepared by the method according to claims 2-9.

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