Preparation method of sweet rice wine with lipid-lowering effect

Abstract

The invention relates to the technical field of rice wine, in particular to a preparation method of sweet rice wine with a lipid-lowering effect, which comprises the following steps: (1) washing; (2) preparing a soaking solution; (3) soaking the glutinous rice; (5) mixing with yeast; (6) fermenting; (7) sterilizing; the prepared sweet rice wine is rich in polysaccharides, mineral substances, organic acids, amino acids, B vitamins and other nutritional ingredients, and the amino acids are multiple in variety and high in content and have positive effects on human health. According to the determination of the amino acids in the prepared sweet rice wine, 18 amino acids, 8 essential amino acids, valine with the highest content, 10 non-essential amino acids and glutamic acid with the highest content are detected, so that the prepared sweet rice wine has relatively high nutritional value.

Description

Technical Field

[0001] The invention relates to the technical field of rice wine, in particular to a method for preparing sweet rice wine with lipid-lowering effect. Background Art

[0002] Sweet rice wine, also known as sweet rice wine and fermented glutinous rice, is a traditional brewed food with a long history and unique flavor. It has the characteristics of low alcohol content, soft flavor, sweet and mellow fragrance. It is a low-alcohol, nutritious, safe and healthy low-alcohol grain fermented food.

[0003] The main ingredients of sweet rice wine are glutinous rice, koji and water. Glutinous rice, as its main ingredient, gives sweet rice wine its unique taste and aroma, while koji is a special microbial yeast used to promote the fermentation process of glutinous rice.

[0004] Sweet rice wine has a mellow taste, slightly sweet taste, and a strong aroma of wine and glutinous rice. It has a low alcohol content, so it is suitable for men, women, young and old.

[0005] However, the traditional sweet rice wine has relatively simple functions and its health-preserving effects are relatively limited. Summary of the invention

[0006] In view of the problems existing in the prior art, the present invention provides a method for preparing sweet rice wine with lipid-lowering effect.

[0007] To achieve the above object, the present invention provides the following technical solutions: A method for preparing sweet rice wine with lipid-lowering effect comprises the following steps: (1) Washing: Wash the glutinous rice and drain; (2) Preparation of soaking solution: Mix Anhua dark tea and wolfberry, soak in boiling water for 1 hour, cool to room temperature, filter, remove filter residue, and obtain soaking liquid; (3) Soaking glutinous rice: The washed glutinous rice is mixed with the soaking liquid, subjected to vacuum soaking treatment, and then filtered to obtain soaked glutinous rice; (4) Steam fumigation: The soaked glutinous rice is steam-fumigated for 40-50 minutes, and cooled to room temperature to obtain a fumigation material; (5) Mixing koji: Heat the peony flower and zelacquer composite extract to 35°C, add koji and sugar, and stir until the sugar is completely dissolved to obtain a mixed solution; Mix the obtained mixed liquid and fumigation material evenly, compact and smooth it, and dig a hole with a diameter of 3 cm and a depth of 10 cm in the middle; (6) Fermentation: Fermenting at 28-29°C for 50-55 hours to obtain a fermented material; (7) Sterilization: The fermented material is filtered and filled, sterilized at 78-85°C after filling, and cooled to room temperature to obtain the finished product.

[0008] As a further technical solution, the soaking liquid preparation method is: First, Anhua dark tea and wolfberry are mixed in a mass ratio of 5:1-1.5, then made into tea bags, added into boiling water in a mass ratio of 1:30-40, kept boiling for 10 minutes, then sealed, and soaked for another 50 minutes, then unsealed, cooled to room temperature, filtered to remove the tea bags, and obtained the soaking liquid.

[0009] As a further technical solution, the method for preparing soaked glutinous rice is: The washed glutinous rice is mixed with the soaking liquid, added into a vacuum impregnation reactor, vacuum-immersed for 3-4 hours, discharged, filtered, and drained to obtain soaked glutinous rice.

[0010] As a further technical solution, the mixing ratio of glutinous rice and soaking liquid is 60g:200-240mL; The immersion temperature in the vacuum impregnation reactor is 30-35°C; The vacuum degree in the vacuum impregnation reactor is 0.1-0.2Pa.

[0011] As a further technical solution, the steam temperature of the steam fumigation is 100-102°C.

[0012] As a further technical solution, the preparation method of the peony flower and zelkova composite extract is: Preparation of fermentation base: The pitted red dates, yam, corn and water are mixed together, heated to boiling, kept warm for 15 minutes, and then naturally cooled to room temperature, and beaten for 10 minutes to obtain a fermentation base paste; Mixing peony flowers, zeqi and water, and then beating them to obtain a mixed slurry; The fermented base slurry and the mixed slurry are added to a mixer, stirred and mixed for 30 minutes, and then sterilized to obtain a composite base slurry; The volume ratio of the fermentation base slurry to the mixed slurry is 1:2; Inoculate Aspergillus oryzae into the composite base slurry at a mass ratio of 1-1.6%, and ferment at a constant temperature of 30°C and 200 rpm for 120-130 hours to obtain a preliminary fermentation slurry; The preliminary fermentation slurry is sterilized and restored to room temperature, and then inoculated with Eurotium cristobalans at a mass ratio of 2-2.5%, and fermented at 28°C and 150rpm for 150-160h. It is then sterilized, centrifuged at high speed for 15min, allowed to stand for 1 hour, filtered through a filter membrane, and the residue is removed to obtain a composite extract of peony flower and zelkova.

[0013] As a further technical solution, the pitted red dates, yam, corn and water are mixed in a ratio of 8-10 g: 3-5 g: 6-8 g: 200 mL; The beating speed is 5500r / min; The mixing ratio of peony flower, zeqi and water is 30-35g:6-8g:150mL; The pore size of the filter membrane is 1 μm.

[0014] As a further technical solution, the mixing ratio of the peony flower, zelkova composite extract, koji and white sugar is 80mL:3:18.

[0015] As a further technical solution, the mass ratio of the mixed liquid to the fumigation material is 1:50-60.

[0016] As a further technical solution, the fermented material is obtained by fermentation under sealed conditions.

[0017] Compared with the prior art, the present invention has the following beneficial effects: The sweet rice wine prepared by the invention is rich in nutrients such as polysaccharides, minerals, organic acids, amino acids and B vitamins, among which the amino acids are of many types and high in content, and have a positive effect on human health.

[0018] Drinking the sweet rice wine prepared by the invention in an appropriate amount can relax muscles and activate blood circulation, promote blood circulation and metabolism, and at the same time, the sweet rice wine prepared by the invention also has the effects of strengthening the body, moisturizing and nourishing.

[0019] The present invention uses the prepared soaking liquid to perform vacuum soaking treatment on glutinous rice during the preparation of sweet rice wine, so that a variety of active ingredients can be infiltrated into the glutinous rice, and the nutritional components in the glutinous rice are significantly improved to a certain extent. At the same time, the penetration effect of the active ingredients is also beneficial to the subsequent fermentation of the sweet rice wine, thereby improving the fermentation quality.

[0020] Excessive lipid intake may cause metabolic diseases such as fatty liver. The sweet rice wine prepared by the method of the present invention has a high bile salt binding performance. The active ingredients in the sweet rice wine can promote the metabolism of cholesterol in the liver by binding to bile acid, thereby achieving the purpose of lowering blood lipids. The introduction of the composite extract of peony flower and zelkova can significantly improve the bile salt binding ability of the sweet rice wine, thereby improving its lipid-lowering activity.

[0021] Hyperlipidemia is one of the risk factors for atherosclerosis. Drinking the sweet rice wine prepared by the present invention in moderation can reduce the deposition of lipids in the blood vessel wall through its lipid-lowering effect, thereby preventing the occurrence of cardiovascular diseases such as coronary heart disease, angina pectoris, myocardial infarction, etc.; and by lowering blood lipids, it helps to reduce blood viscosity, improve blood fluidity, and thus improve the body's blood circulation; by controlling the blood lipid level, the normal operation of various organs of the body can be maintained, and various complications caused by hyperlipidemia can be avoided. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the accompanying drawings required for describing the embodiments will be briefly introduced below. Obviously, the accompanying drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other accompanying drawings can be obtained based on these accompanying drawings without paying creative work.

[0023] Figure 1 This is a graph showing the bile salt binding rate at different fermentation temperatures. 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 them. 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] Eurotium cristatum CICC2099, which is maintained by the Key Laboratory of Agricultural Products Processing in the Qinghai-Tibet Plateau of Qinghai Province; Koji, Angel Yeast Co., Ltd.; Aspergillus oryzae was isolated, purified and stored in the Feed Preparation and Processing Laboratory, College of Engineering, China Agricultural University; The following are specific embodiments: Example 1 A method for preparing sweet rice wine with lipid-lowering effect comprises the following steps: (1) Washing: Wash the glutinous rice and drain; (2) Preparation of soaking solution: The preparation method of the soaking solution is: Mix Anhua dark tea and wolfberry in a mass ratio of 5:1, make into tea bags, add into boiling water in a mass ratio of 1:30, keep boiling for 10 minutes, seal again, continue to soak for 50 minutes, then remove the seal, cool to room temperature, filter to remove the tea bags, and obtain the soaking liquid.

[0026] (3) Soaking glutinous rice: The washed glutinous rice is mixed with the soaking liquid, vacuum-immersed, and filtered to obtain soaked glutinous rice; the washed glutinous rice is mixed with the soaking liquid, added into a vacuum impregnation reactor, vacuum-immersed for 4 hours, discharged, filtered, and drained to obtain soaked glutinous rice.

[0027] The mixing ratio of glutinous rice and soaking liquid is 60g:200mL; The immersion temperature in the vacuum impregnation reactor is 30°C; The vacuum degree in the vacuum impregnation reactor is 0.1Pa.

[0028] (4) Steam fumigation: The soaked glutinous rice is steam-fumigated for 40 minutes, and cooled to room temperature to obtain a fumigation material; the preparation method of the soaked glutinous rice is as follows: The steam temperature of steam fumigation is 100℃.

[0029] (5) Mixing koji: Heat the peony flower and zelacquer composite extract to 35°C, add koji and sugar, and stir until the sugar is completely dissolved to obtain a mixed solution; The obtained mixed liquid is mixed evenly with the fumigation material, compacted and smoothed, and a hole with a diameter of 3 cm and a depth of 10 cm is dug in the middle; the preparation method of the composite extract of peony flower and zelacquer is as follows: Preparation of fermentation base: The pitted red dates, yam, corn and water are mixed together, heated to boiling, kept warm for 15 minutes, and then naturally cooled to room temperature, and beaten for 10 minutes to obtain a fermentation base paste; Mixing peony flowers, zeqi and water, and then beating them to obtain a mixed slurry; The fermented base slurry and the mixed slurry are added to a mixer, stirred and mixed for 30 minutes, and then sterilized to obtain a composite base slurry; The volume ratio of the fermentation base slurry to the mixed slurry is 1:2; Inoculate Aspergillus oryzae into the composite base slurry at a mass ratio of 1%, and ferment at a constant temperature of 30°C and 200 rpm for 120 hours to obtain a preliminary fermentation slurry; The preliminary fermentation slurry was sterilized and restored to room temperature, and then inoculated with Eurotium cristobalans at a mass ratio of 2%, and fermented at 28°C and 150rpm with constant temperature shaking for 150h. It was then sterilized, centrifuged at high speed for 15min, allowed to stand for 1 hour, filtered through a filter membrane, and the residue was removed to obtain a composite extract of peony flower and zelkova.

[0030] The mixture ratio of pitted red dates, yam, corn and water is 8g:3g:6g:200mL; The beating speed is 5500r / min; The mixing ratio of peony flower, zeqi and water is 30g:6g:150mL; The pore size of the filter membrane is 1 μm. The mixing ratio of peony flower, zelacquer composite extract, wine yeast and white sugar is 80 mL: 3: 18.

[0031] The mass ratio of the mixed liquid to the fumigation material is 1:50.

[0032] (6) Fermentation: The fermentation was carried out at 29°C for 50 hours to obtain a fermented material; the fermented material was obtained by fermentation under sealed conditions.

[0033] (7) Sterilization: The fermented material is filtered and filled, sterilized at 78°C after filling, and cooled to room temperature to obtain the finished product.

[0034] Example 2 A method for preparing sweet rice wine with lipid-lowering effect comprises the following steps: (1) Washing: Wash the glutinous rice and drain; (2) Preparation of soaking solution: The preparation method of the soaking solution is: First, Anhua dark tea and wolfberry are mixed in a mass ratio of 5:1.2, then made into tea bags, added into boiling water in a mass ratio of 1:35, kept boiling for 10 minutes, then sealed, and soaked for another 50 minutes, then unsealed, cooled to room temperature, filtered to remove the tea bags, and obtained the soaking liquid.

[0035] (3) Soaking glutinous rice: The washed glutinous rice is mixed with the soaking liquid, vacuum-immersed, and filtered to obtain soaked glutinous rice; the washed glutinous rice is mixed with the soaking liquid, added into a vacuum impregnation reactor, vacuum-immersed for 4 hours, discharged, filtered, and drained to obtain soaked glutinous rice.

[0036] The mixing ratio of glutinous rice and soaking liquid is 60g:210mL; The immersion temperature in the vacuum impregnation reactor was 32°C; The vacuum degree in the vacuum impregnation reactor is 0.12Pa.

[0037] (4) Steam fumigation: The soaked glutinous rice is steam-fumigated for 45 minutes, and cooled to room temperature to obtain a fumigation material; the preparation method of the soaked glutinous rice is as follows: The steam temperature of steam fumigation is 101℃.

[0038] (5) Mixing koji: Heat the peony flower and zelacquer composite extract to 35°C, add koji and sugar, and stir until the sugar is completely dissolved to obtain a mixed solution; The obtained mixed liquid is mixed evenly with the fumigation material, compacted and smoothed, and a hole with a diameter of 3 cm and a depth of 10 cm is dug in the middle; the preparation method of the composite extract of peony flower and zelacquer is as follows: Preparation of fermentation base: The pitted red dates, yam, corn and water are mixed together, heated to boiling, kept warm for 15 minutes, and then naturally cooled to room temperature, and beaten for 10 minutes to obtain a fermentation base paste; Mixing peony flowers, zeqi and water, and then beating them to obtain a mixed slurry; The fermented base slurry and the mixed slurry are added to a mixer, stirred and mixed for 30 minutes, and then sterilized to obtain a composite base slurry; The volume ratio of the fermentation base slurry to the mixed slurry is 1:2; Inoculate Aspergillus oryzae into the composite base slurry at a mass ratio of 1.2%, and ferment at a constant temperature of 30°C and 200 rpm for 125 hours to obtain a preliminary fermentation slurry; The preliminary fermentation slurry was sterilized and restored to room temperature, and then inoculated with Eurotium cristobalii at a mass ratio of 2.1%, and fermented at 28°C and 150rpm with constant temperature shaking for 155h. It was then sterilized, centrifuged at high speed for 15min, allowed to stand for 1 hour, filtered through a filter membrane, and the residue was removed to obtain a composite extract of peony flower and zelkova.

[0039] The mixture ratio of pitted red dates, yam, corn and water is 8.5g:3.5g:7g:200mL; The beating speed is 5500r / min; The mixing ratio of peony flower, zeqi and water is 32g:7g:150mL; The pore size of the filter membrane is 1 μm. The mixing ratio of peony flower, zelacquer composite extract, wine yeast and white sugar is 80 mL: 3: 18.

[0040] The mass ratio of the mixed liquid to the fumigation material is 1:52.

[0041] (6) Fermentation: The fermentation was carried out at 29°C for 53 hours to obtain a fermented material; the fermented material was obtained by fermentation under sealed conditions.

[0042] (7) Sterilization: The fermented material is filtered and filled, sterilized at 78°C after filling, and cooled to room temperature to obtain the finished product.

[0043] Example 3 A method for preparing sweet rice wine with lipid-lowering effect comprises the following steps: (1) Washing: Wash the glutinous rice and drain; (2) Preparation of soaking solution: The preparation method of the soaking solution is: First, Anhua dark tea and wolfberry are mixed in a mass ratio of 5:1.5, then made into tea bags, added into boiling water in a mass ratio of 1:40, kept boiling for 10 minutes, then sealed, and soaked for another 50 minutes, then unsealed, cooled to room temperature, filtered to remove the tea bags, and obtained the soaking liquid.

[0044] (3) Soaking glutinous rice: The washed glutinous rice is mixed with the soaking liquid, vacuum-immersed, and filtered to obtain soaked glutinous rice; the washed glutinous rice is mixed with the soaking liquid, added into a vacuum impregnation reactor, vacuum-immersed for 4 hours, discharged, filtered, and drained to obtain soaked glutinous rice.

[0045] The mixing ratio of glutinous rice and soaking liquid is 60g:240mL; The immersion temperature in the vacuum impregnation reactor was 35°C; The vacuum degree in the vacuum impregnation reactor is 0.2Pa.

[0046] (4) Steam fumigation: The soaked glutinous rice is steam-fumigated for 50 minutes, and cooled to room temperature to obtain a fumigation material; the preparation method of the soaked glutinous rice is as follows: The steam temperature of steam fumigation is 102℃.

[0047] (5) Mixing koji: Heat the peony flower and zelacquer composite extract to 35°C, add koji and sugar, and stir until the sugar is completely dissolved to obtain a mixed solution; The obtained mixed liquid is mixed evenly with the fumigation material, compacted and smoothed, and a hole with a diameter of 3 cm and a depth of 10 cm is dug in the middle; the preparation method of the composite extract of peony flower and zelacquer is as follows: Preparation of fermentation base: The pitted red dates, yam, corn and water are mixed together, heated to boiling, kept warm for 15 minutes, and then naturally cooled to room temperature, and beaten for 10 minutes to obtain a fermentation base paste; Mixing peony flowers, zeqi and water, and then beating them to obtain a mixed slurry; The fermented base slurry and the mixed slurry are added to a mixer, stirred and mixed for 30 minutes, and then sterilized to obtain a composite base slurry; The volume ratio of the fermentation base slurry to the mixed slurry is 1:2; Inoculate Aspergillus oryzae into the composite base slurry at a mass ratio of 1.6%, and ferment at a constant temperature of 30°C and 200 rpm for 130 hours to obtain a preliminary fermentation slurry; The preliminary fermentation slurry was sterilized and restored to room temperature, and then inoculated with Eurotium cristobalii at a mass ratio of 2.5%, and fermented at 28°C and 150rpm for 160 hours. After sterilization, the slurry was centrifuged at high speed for 15 minutes, allowed to stand for 1 hour, and filtered through a filter membrane to remove the filter residue to obtain a composite extract of peony flower and zelkova.

[0048] The mixture ratio of pitted red dates, yam, corn and water is 10g:5g:8g:200mL; The beating speed is 5500r / min; The mixing ratio of peony flower, zeqi and water is 35g:8g:150mL; The pore size of the filter membrane is 1 μm. The mixing ratio of peony flower, zelacquer composite extract, wine yeast and white sugar is 80 mL: 3: 18.

[0049] The mass ratio of the mixed liquid to the fumigation material is 1:60.

[0050] (6) Fermentation: The fermentation was carried out at 29°C for 55 hours to obtain a fermented material; the fermented material was obtained by fermentation under sealed conditions.

[0051] (7) Sterilization: The fermented material is filtered and filled, sterilized at 78°C after filling, and cooled to room temperature to obtain the finished product.

[0052] Comparative Example 1: This comparative example is substantially the same as Example 2, except that the soaking liquid is replaced with an equal amount of water.

[0053] Comparative Example 2: This comparative example is basically the same as Example 2, except that the composite extract of peony flower and zelkova is replaced by an equal amount of water.

[0054] Comparative Example 3: This comparative example is basically the same as Example 2, except that no peony flower is added during the preparation of the peony flower and zelacquer composite extract.

[0055] Comparative Example 4: This comparative example is basically the same as Example 2, except that no zelacquer is added during the preparation of the composite extract of peony flower and zelacquer.

[0056] Comparative Example 5: This comparative example is basically the same as Example 2, except that Aspergillus oryzae is not inoculated into the composite base slurry.

[0057] Comparative Example 6: This comparative example is basically the same as Example 2, except that the composite base slurry is not inoculated with Eurotium cristatum.

[0058] test: Determination of DPPH free radical scavenging rate of the samples of the examples and comparative examples Weigh a certain amount of DP-PH, dissolve it in anhydrous ethanol, prepare a 0.2mmol / L DPPH solution, take 1mL of the example and comparative example samples respectively, add them to 2mL of DPPH solution, stir and mix evenly, react in the dark for 30min, centrifuge at 750r / min for 10min, take the supernatant and measure the absorbance at 517nm, use anhydrous ethanol as a blank reference, use 1.5mg / mL ascorbic acid solution as a positive control, and calculate the DPPH free radical scavenging rate according to the following formula: Clearance rate / %=[1-(A1-A2) / A0]×100%; Where: A1 represents the absorbance measured by the sample solutions of the examples and comparative examples; A2 represents the absorbance measured by using anhydrous ethanol instead of DPPH; A0 represents the absorbance measured by using anhydrous ethanol instead of the sample solution. The results are shown in Table 1.

[0059] Table 1

[0060] It can be seen from Table 1 that the sweet rice wine prepared by the present invention has a higher free radical scavenging performance.

[0061] Bile salt binding rate assay Preparation of mixed stock solution: Use 0.1mol / L / pH 7.6 phosphate buffer (PBS) to prepare 10mL of mixed stock solution containing 0.3mmoL sodium taurocholate and 0.3mmoL / L sodium glycocholate respectively; Take 0mL, 0.1mL, 0.5mL, 1.0mL, 1.5mL, 2.0mL, and 2.5mL of the mixed mother solution in a 10mL stoppered test tube, add PBS solution with a pH of 7.6 to 2.5mL, then add 7.5mL of 60% sulfuric acid solution, incubate in a water bath at 70℃ for 20min, cool in ice water for 5min, measure absorbance at 387nm, and draw a bile salt standard curve with bile salt concentration as the horizontal axis and absorbance as the vertical axis; 1 mL of the sample of the embodiment and the comparative example was measured and placed in a test tube, and 1 mL and 0.01 mol / L of hydrochloric acid solution (simulating the acidic environment of the stomach in the human body) were added respectively, and the mixture was shaken at a constant temperature of 37°C for 2 h. After adjusting the pH to 7.69 (simulating the pH environment of the small intestinal fluid of the human body), 4 mL of bile salt solution was added, and the mixture was shaken at a constant temperature of 37°C for 2 h. After mixing, the mixture was centrifuged at 4000 r / min for 20 min, and 2.5 mL of the supernatant was taken. The absorbance was measured according to the standard curve method, and the concentration of bile salt in the sample solution was obtained according to the standard curve equation. The bile salt binding rate was calculated as follows: Bile salt binding rate / % = (1-C1 / C0) × 100%; Where: C1 represents the bile salt concentration of the sample solution of the embodiment and the comparative example, mmoL / L; C0 is the bile salt concentration of the blank solution, mmoL / L; Table 2

[0062] It can be seen from Table 2 that the sweet rice wine prepared by the present invention has a higher bile salt binding performance. Excessive lipid intake may cause metabolic diseases such as fatty liver. The active ingredients in the sweet rice wine of the present invention can promote the metabolism of cholesterol in the liver by binding to bile acid, and can achieve the purpose of lowering blood lipids. The bile salt binding ability of the sweet rice wine can be significantly improved by introducing the composite extract of peony flower and zelacquer, thereby improving its lipid-lowering activity.

[0063] Taking Example 2 as the basic sample, the bile salt binding performance of the prepared sweet rice wine at different fermentation temperatures was compared, as shown in Table 3: Table 3 Fermentation temperature ℃ Bile salt binding rate % 26 73.5 27 74.1 28 76.0 29 79.5 30 75.6 31 72.1 32 71.0 It can be seen from Table 3 that different fermentation temperatures in the preparation process of the sweet rice wine of the present invention have different effects on its bile salt binding performance, and the best performance can be achieved when the fermentation temperature is 28-29°C.

[0064] Taking Example 2 as the basic sample, the bile salt binding performance of the prepared sweet rice wine with different soaking liquid vacuum soaking treatment time is compared, as shown in Table 4; Table 4 Vacuum immersion time / h Bile salt binding rate % 2 76.3 3 78.0 4 79.5 5 79.3 6 79.5 It can be seen from Table 4 that when the vacuum immersion time exceeds 4 hours, it has little effect on the bile salt binding performance of the sweet rice wine. When the immersion time is less than 4 hours, the bile salt binding performance of the sweet rice wine is significantly improved with the increase of the immersion time.

[0065] The preferred embodiments of the present invention disclosed above are only used to help illustrate the present invention. The preferred embodiments do not describe all the details in detail, nor do they limit the invention to the specific implementation methods described. Obviously, many modifications and changes can be made according to the content of this specification. This specification selects and specifically describes these embodiments in order to better explain the principles and practical applications of the present invention, so that those skilled in the art can understand and use the present invention well. The present invention is limited only by the claims and their full scope and equivalents.

Claims

1. A method for preparing sweet rice wine with lipid-lowering effect, characterized in that: The following steps are involved: (1) Washing: Wash the glutinous rice and drain; (2) Preparation of soaking solution: Mix Anhua dark tea and wolfberry, soak in boiling water for 1 hour, cool to room temperature, filter, remove filter residue, and obtain soaking liquid; (3) Soaking glutinous rice: The washed glutinous rice is mixed with the soaking liquid, subjected to vacuum soaking treatment, and then filtered to obtain soaked glutinous rice; (4) Steam fumigation: The soaked glutinous rice is steam-fumigated for 40-50 minutes, and cooled to room temperature to obtain a fumigation material; (5) Mixing koji: Heat the peony flower and zelacquer composite extract to 35°C, add koji and sugar, and stir until the sugar is completely dissolved to obtain a mixed solution; Mix the obtained mixed liquid and fumigation material evenly, compact and smooth it, and dig a hole with a diameter of 3 cm and a depth of 10 cm in the middle; (6) Fermentation: Fermenting at 28-29°C for 50-55 hours to obtain a fermented material; (7) Sterilization: The fermented material is filtered and filled, sterilized at 78-85°C after filling, and cooled to room temperature to obtain the finished product.

2. The method for preparing sweet rice wine with lipid-lowering effect according to claim 1, characterized in that: The soaking solution preparation method is: First, Anhua dark tea and wolfberry are mixed in a mass ratio of 5:1-1.5, then made into tea bags, added into boiling water in a mass ratio of 1:30-40, kept boiling for 10 minutes, then sealed, and soaked for another 50 minutes, then unsealed, cooled to room temperature, filtered to remove the tea bags, and obtained the soaking liquid.

3. The method for preparing sweet rice wine with lipid-lowering effect according to claim 1, characterized in that: The soaked glutinous rice preparation method is: The washed glutinous rice is mixed with the soaking liquid, added into a vacuum impregnation reactor, vacuum-immersed for 3-4 hours, discharged, filtered, and drained to obtain soaked glutinous rice.

4. The method for preparing sweet rice wine with lipid-lowering effect according to claim 3, characterized in that: The mixing ratio of glutinous rice and soaking liquid is 60g:200-240mL; The immersion temperature in the vacuum impregnation reactor is 30-35°C; The vacuum degree in the vacuum impregnation reactor is 0.1-0.2Pa.

5. The method for preparing sweet rice wine with lipid-lowering effect according to claim 1, characterized in that: The steam temperature of the steam fumigation is 100-102°C.

6. The method for preparing sweet rice wine with lipid-lowering effect according to claim 1, characterized in that: The preparation method of the composite extract of peony flower and zelkova is as follows: Preparation of fermentation base: The pitted red dates, yam, corn and water are mixed together, heated to boiling, kept warm for 15 minutes, and then naturally cooled to room temperature, and beaten for 10 minutes to obtain a fermentation base paste; Mixing peony flowers, zeqi and water, and then beating them to obtain a mixed slurry; The fermented base slurry and the mixed slurry are added to a mixer, stirred and mixed for 30 minutes, and then sterilized to obtain a composite base slurry; The volume ratio of the fermentation base slurry to the mixed slurry is 1:2; Inoculate Aspergillus oryzae into the composite base slurry at a mass ratio of 1-1.6%, and ferment at a constant temperature of 30°C and 200 rpm for 120-130 hours to obtain a preliminary fermentation slurry; The preliminary fermentation slurry is sterilized and restored to room temperature, and then inoculated with Eurotium cristobalans at a mass ratio of 2-2.5%, and fermented at 28°C and 150rpm for 150-160h. It is then sterilized, centrifuged at high speed for 15min, allowed to stand for 1 hour, filtered through a filter membrane, and the residue is removed to obtain a composite extract of peony flower and zelkova.

7. The method for preparing sweet rice wine with lipid-lowering effect according to claim 6, characterized in that: The pitted red dates, yam, corn and water are mixed in a ratio of 8-10 g: 3-5 g: 6-8 g: 200 mL; The beating speed is 5500r / min; The mixing ratio of peony flower, zeqi and water is 30-35g:6-8g:150mL; The pore size of the filter membrane is 1 μm.

8. The method for preparing sweet rice wine with lipid-lowering effect according to claim 1, characterized in that: The mixing ratio of the peony flower, zelkova composite extract, wine yeast and white sugar is 80mL:3:

18.

9. The method for preparing sweet rice wine with lipid-lowering effect according to claim 1, characterized in that: The mass ratio of the mixed liquid to the fumigation material is 1:50-60.

10. The method for preparing sweet rice wine with lipid-lowering effect according to claim 1, characterized in that: The fermented material is obtained by fermentation under sealed conditions.

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