Production process of yellow rice wine and detection method of DPPH clearance rate of yellow rice wine

Abstract

The making process of the yellow wine is characterized by comprising the following steps: S1, soaking rice and steaming the rice; s2, airing the rice and mixing with yeast; s3, fermenting for the first time; s4, secondary fermentation: putting the yellow wine brewed material in the step S3 into a medicine which accounts for 1% of the weight of the wine brewed material, then transferring the wine brewed material into a jar, covering the jar with a lotus leaf half cover, keeping the temperature at 24-25 DEG C, and fermenting for 30 days; filtering and canning: filtering the fermented wine liquid, sterilizing and canning; the method has the beneficial effects that the traditional Chinese medicines are added into the yellow wine by adopting a blending method and are subjected to secondary fermentation, so that the medicine effect can be improved, active ingredients can be protected and increased, the toxic and side effects can be reduced, and the taste can be improved.

Description

Technical Field

[0001] The invention relates to the technical field of food brewing and processing, in particular to a production process of yellow rice wine and a method for detecting a DPPH clearance rate thereof. Background Art

[0002] Yellow rice wine, as an ancient grain-brewed wine, has a long history and is particularly closely integrated with traditional Chinese medicine. According to the Suwen Tangye Laoli Lun, yellow rice wine made from millet can "harmonize heaven and earth, and be appropriate for high and low", so it is "fully effective when evil spirits come". Zhang Zhongjing mentioned in the Golden Chamber that about one-third of prescriptions use yellow rice wine as medicine or as a medicine guide. Li Shizhen also emphasized the medicinal value of yellow rice wine in the Compendium of Materia Medica, believing that it can "mainly promote the efficacy of medicine, kill all kinds of evil and poison, circulate qi through blood vessels, thicken the intestines and stomach, moisturize the skin, dissipate cold and dampness, nourish the spleen and liver, remove wind and lower qi, and is very good when drunk hot". Traditional Chinese medicine believes that yellow rice wine is very hot in nature, sweet and spicy in taste, and has multiple medicinal effects, especially when drunk hot.

[0003] In the process of brewing rice wine, a special brewing process of "adding Chinese herbs to koji" came into being, that is, adding herbs after compatibility during the process of making koji to make special "grass koji" or "medicine koji". The use of this "grass koji" is very popular, and with the development of successive dynasties, it has become a shining pearl interwoven with the two fields of traditional Chinese medicine and Chinese wine. Ji Han's "Description of Southern Plants" first recorded "grass koji" similar to the small koji used in modern winemaking. "Grass koji" began to be popularized in the Han Dynasty, reached its peak in the Tang, Song and Yuan Dynasties, and changed in the Ming and Qing Dynasties. Grass koji was no longer limited to the winemaking industry, but could also be used as medicine.

[0004] In the traditional brewing process of rice wine, the concept of medicine and food is widely used, but there are some technical problems that need to be solved. For example: the dissolution efficiency of rice wine with medicine and food. Most rice wine with medicine and food is prepared by soaking Chinese medicine after the rice wine is brewed. This method results in the Chinese medicine ingredients not being fermented, so the dissolution of the effective ingredients is limited. This limits the efficacy of the medicine, and also affects the flavor fusion of rice wine and medicine, making it difficult to achieve a seamless taste. There is also the influence of the rice wine fermentation stage on the ingredients: rice wine has a significant effect on the sugar, nitrogen, acid, alcohol and solid components in it at different fermentation stages. For example, in the rice cooking stage, as the temperature rises, fat is cracked; in the koji mixing and primary fermentation stages, proteins and fatty acids continue to crack; and in the secondary fermentation stage, alcohol components undergo esterification. These changes are crucial to the flavor and quality of rice wine. In addition, the analysis of the changes in the physical and chemical properties of rice wine with medicine and food as the same origin, in order to reduce the sugar content and improve the acidity taste, it becomes crucial to analyze the changes in the physical and chemical properties of rice wine with medicine and food as the same origin at different drug addition time points. This involves in-depth research on the changes in microbial diversity and physicochemical properties during rice wine fermentation in order to optimize the brewing process.

[0005] In summary, in order to improve the quality and efficacy of rice wine, which is both medicine and food, it is necessary to conduct in-depth research on the material changes during the fermentation process of rice wine, optimize the timing of adding medicine, and strengthen modern research on medicine-food substances to achieve better flavor fusion and health benefits. Summary of the invention

[0006] The present invention provides a production process of rice wine, aiming to solve one of the technical problems existing in the above-mentioned prior art, by comparing and analyzing the different metabolic components of rice wine with medicinal and edible properties at different nodes, determining the optimal drug addition time, and obtaining the optimal rice wine with medicinal and edible properties.

[0007] In order to achieve the above object, a process for making yellow wine is provided, characterized in that the method comprises the following steps:

[0008] S1, soaking and steaming rice: take 500g of glutinous rice, soak it in water for 12 hours, and then steam the rice: take out the glutinous rice and put it into a steamer, control the thickness of the rice to between 20-30mm, put it into a stainless steel steamer, and steam it;

[0009] S2, drying the rice and mixing with koji: after the rice is cooled to 28°C by natural drying and rice pouring method, the rice wine koji is mixed into the rice wine koji at a ratio of 0.5% of the glutinous rice to form a rice wine brew;

[0010] S3, first fermentation: placing the rice wine brewed in step S2 in a vat for fermentation for 5 days;

[0011] S4, secondary fermentation: the rice wine brewed in step S3 is mixed with medicine, the medicine is 1% of the weight of the rice wine brewed, and then transferred to the jar, half covered with lotus leaves, kept at 24-25 ° C, and fermented for 30 days; filtration and canning: the fermented wine is filtered and sterilized and canned;

[0012] The medicine is compound Chinese medicine raw powder.

[0013] Furthermore, the method for preparing rice wine koji in step S2 is as follows: 1 part of perilla leaf, 1 part of Polygonum aviculare, 1 part of licorice, 1 part of refined glutinous rice flour and 1 part of koji mother powder made from wheat koji, and then adding 0.5 part of yeast.

[0014] Furthermore, the preparation method of the compound Chinese medicine raw powder is: mix and add 0.9-1.1 to 1 part each of ginseng, rehmannia root, wolfberry, yam, clove, hawthorn, cinnamon, seabuckthorn, euryale, red bean, jujube, Poria, mulberry, lotus seed, polygonatum, astragalus, angelica, kudzu root, cistanche, and eucommia leaf.

[0015] Furthermore, the preparation method of the compound Chinese medicine raw powder is: ginseng, rehmannia root, wolfberry, yam, clove, hawthorn, cinnamon, sea buckthorn, Euryale ferox, red bean, jujube, Poria, mulberry, lotus seed, polygonatum, astragalus, angelica, kudzu root, Cistanche deserticola, and eucommia leaf are mixed and added in equal weights, and the weight error of each component is within ±10%.

[0016] Furthermore, the rice sprinkling method in step S2 uses sterile water to cool the glutinous rice.

[0017] Furthermore, the compound Chinese medicine raw powder is mixed and pulverized and passed through a 60-100 mesh sieve to prepare a compound Chinese medicine raw powder material package.

[0018] The present invention also provides a method for detecting the DPPH clearance rate of rice wine, the steps of which are as follows:

[0019] S21. Preparation of DPPH solution: Accurately weigh a certain amount of DPPH, prepare a 0.1 mM DPPH solution with anhydrous ethanol, and store in a dark place;

[0020] S22. Preparation of sample solution: Prepare a sample solution of a certain concentration, at least 2 mL of stock solution. You can also prepare sample solutions with different concentration gradients to calculate IC50;

[0021] S23. Preparation of positive control: prepare 0.5 mg / mL vitamin C (Vc) solution as a positive control;

[0022] S24. Experimental group settings: In a 96-well plate, set up 3 replicate wells for each group, and the amount and distribution of each well are as follows:

[0023] Sample group: 100 μL sample solution + 100 μL DPPH alcohol solution, 3 wells for each concentration;

[0024] Blank group: 100 μL sample solution + 100 μL anhydrous ethanol, 3 wells for each concentration;

[0025] Control group: 100 μL DPPH solution + 100 μL water. One plate can share one control group, 3 wells.

[0026] S25. Protect from light: After loading the plate, incubate at room temperature away from light for 30 minutes, then measure the absorbance;

[0027] S26. Determination of absorbance: Using a spectrophotometer, measure the absorbance at 517 nm and take the average value;

[0028] S27. Calculation of clearance rate. The calculation formula of clearance rate is:

[0029]

[0030] Among them Asample is the absorbance of the sample group, the sample group is Example 2-5, A blank is the absorbance of the blank group, the blank group is Example 1, A control is the absorbance of the control group;

[0031] S28. Result analysis: Based on the change in absorbance, the antioxidant capacity of the sample was evaluated. A decrease in the absorbance level indicates an increase in antioxidant activity, thereby evaluating the antioxidant capacity of the test sample.

[0032] The beneficial effects of the present invention are:

[0033] 1. Improve the absorption efficiency of Chinese medicine ingredients: The method for making rice wine with medicinal and edible properties provided by the present invention, through a secondary fermentation process, converts the macromolecular substances in traditional Chinese medicinal materials that are not easily absorbed into small molecular forms that are easier for the human body to absorb, significantly improving the absorption efficiency of Chinese medicine ingredients, thereby promoting physical health;

[0034] 2. Improve the integrity of the food-medicine raw materials and the flavor of rice wine: Through comparative analysis of the DPPH clearance rate of food-medicine rice wine brewed at four different drug addition points, the antioxidant components in rice wine after adding Chinese medicine in the secondary fermentation of rice wine are significantly better than those at other time points;

[0035] 3. The present invention conducts physical and chemical tests and sensory quality evaluation through five embodiments and two comparative examples. After comprehensive comparison, the various indicators of the rice wine after the secondary fermentation of the rice wine with the addition of traditional Chinese medicine are obviously better than those of the other embodiments and comparative examples.

[0036] 4. During the rice wine brewing process, the thickness of the glutinous rice is controlled between 20-30mm to ensure uniform heating, gelatinization, sterilization, flavor formation and structural integrity of the glutinous rice, thereby improving the quality and flavor of the rice wine;

[0037] 5. Adding Chinese medicine into rice wine by mixing and conducting secondary fermentation can not only enhance the efficacy, protect and increase the active ingredients, but also reduce toxic side effects and improve the taste. BRIEF DESCRIPTION OF THE DRAWINGS

[0038] Figure 1 The preparation method of Example 1 and the dosing time and method of other examples. DETAILED DESCRIPTION

[0039] In order to make the purpose, technical solutions and advantages of the present invention clearer, the technical solutions of the present invention will be clearly and completely described below in conjunction with the drawings in the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all of the embodiments.

[0040] In the following embodiments,

[0041] Embodiment 1:

[0042] A method for making yellow wine, comprising the following steps:

[0043] S1, soaking and steaming rice: take 500g of glutinous rice, soak it in water for 12 hours, and then steam the rice: take out the glutinous rice and put it into a steamer, control the thickness of the rice to between 20-30mm, put it into a stainless steel steamer, and steam it;

[0044] In the rice wine brewing process, controlling the thickness of the rice between 20-30mm has the following benefits:

[0045] 1. Even heating: Keeping the thickness of glutinous rice between 20-30mm helps the rice to be evenly heated during the cooking process. If the rice layer is too thick, the rice at the bottom may gelatinize due to excessive heating, while the rice on the upper layer may not be fully cooked, resulting in uneven cooking;

[0046] 2. Gelatinization effect: The purpose of cooking is to gelatinize starch so that it can be more easily decomposed into sugar by enzymes during the subsequent fermentation process. Controlling the thickness of rice to 20-30mm is conducive to the uniform gelatinization of starch. If the rice layer is too thick or too thin, the gelatinization effect will be affected.

[0047] 3. Flavor formation: During the steaming process, volatile compounds in rice interact with olfactory receptors to form the unique flavor of rice wine.

[0048] 4. In order to ensure the balance between fermentation and saccharification, and to facilitate the subsequent pressing and filtering of wine, and to maintain the integrity of the rice grains. When steaming and cooking rice, controlling the thickness of the rice layer can keep the glutinous rice in a state of "cooked but not mushy, transparent but not rotten, hard on the outside and soft on the inside".

[0049] From the above, we can see that controlling the thickness of the rice between 20-30mm is to ensure uniform heating, gelatinization, sterilization, flavor formation and structural integrity of the glutinous rice during the rice wine brewing process, thereby improving the quality and flavor of the rice wine.

[0050] S2, drying the rice and mixing with koji: after drying naturally to 28°C, the rice wine koji is mixed into the rice wine koji at a ratio of 0.5 to 1000 glutinous rice to form a rice wine brew; wherein the rice pouring method is to cool the glutinous rice with sterile water;

[0051] S3, first fermentation: placing the rice wine brewed in step S2 in a vat for fermentation for 5 days;

[0052] S4. Secondary fermentation: transfer the rice wine to a jar, half-cover it with a lotus leaf, maintain the temperature at 24-25°C, and ferment for 30 days; filtration and canning: filter the fermented wine, sterilize and can it.

[0053] The preparation ratio of rice wine koji in step S2 is as follows: 1 part of perilla leaf, 1 part of Polygonum aviculare, 1 part of liquorice, 1 part of refined glutinous rice flour and 1 part of koji mother powder made from wheat koji, and then 0.5 part of yeast is added.

[0054] Embodiment 2:

[0055] Based on Example 1, the compound Chinese medicine raw powder is added to the steamed rice in step S1, and the preparation process of the compound Chinese medicine raw powder material package is as follows: 1 part of ginseng, 1 part of Rehmannia root, 1 part of wolfberry, 1 part of yam, 1 part of clove, 1 part of hawthorn, 1 part of cinnamon, 1 part of seabuckthorn, 1 part of Euryale ferox, 1 part of red bean, 1 part of jujube, 1 part of Poria, 1 part of mulberry, 1 part of lotus seed, 1 part of polygonatum, 1 part of astragalus, 1 part of angelica, 1 part of kudzu root, 1 part of Cistanche deserticola, 1 part of Eucommia leaf, then mix and grind to powder, pass through a 60-100 mesh sieve, and add to the raw materials at a weight ratio of 1:100.

[0056] The components in the preparation of the compound Chinese medicine raw powder material package can also be added in equal weights, and the weight error of each component can also be controlled within ±10%. The medicines mentioned in the following embodiments are the compound Chinese medicine raw powder material packages.

[0057] Embodiment 3:

[0058] Example 3 is based on Example 2. The time point for adding medicine in Example 2 is changed from the time point in which the medicine is steamed with the rice in step S1 to the time point in which the medicine is mixed into the koji after the rice is cooked in step S2.

[0059] That is to say, step S2 in Example 1 is changed to: cooling the rice by pouring rice method and then drying it to 28°C, then mixing the rice wine koji into the rice wine koji at a ratio of 0.5 to 1 / 1000 of the glutinous rice, and at the same time adding the compound Chinese medicine raw powder material package into the koji.

[0060] Embodiment 4:

[0061] Example 4 is based on Example 2, except that the time point of adding medicine in Example 4 is changed from step S1 of steaming medicine with rice to step S3 of mixing medicine with koji. Correspondingly, step S3 in Example 1 is changed to: mixing medicine into the above glutinous rice and yellow wine koji, and placing them in a vat for fermentation for 5 days.

[0062] Embodiment 5:

[0063] Based on Example 2, the difference is that the time node of adding medicine in Example 5 is changed from step S1 of steaming medicine with rice to step S4 of adding medicine during secondary fermentation. Accordingly, step S4 in Example 2 is changed to: mixing medicine into rice wine, transferring rice wine into a jar, half-covering it with lotus leaves, fermenting it with yeast microorganisms at a temperature of 24-25°C for 30 days, filtering and canning, filtering the fermented wine, and sterilizing and canning it.

[0064] When adding Chinese medicine to rice wine for secondary fermentation, it is added by mixing it in. There are several reasons and benefits:

[0065] 1. Traditional Chinese medicine and rice wine can refine the target molecular gap, retain the essence, improve the molecular activity, and increase the concentration. By mixing with traditional Chinese medicine, the target molecular gap can be refined, the molecular activity can be improved, and the concentration of the effective ingredients can be increased, thereby improving the efficacy;

[0066] 2. Effectively protect the ingredients of traditional Chinese medicine: The fermentation process carried out in an ecologically simulated environment can carry out biotransformation under relatively mild conditions, protecting the active ingredients in traditional Chinese medicine from destruction, especially the heat-sensitive aromatic volatile oils, vitamins and other active ingredients;

[0067] 3. Improve the efficacy of traditional Chinese medicine: fermented traditional Chinese medicine transformed by yeast microorganisms changes from large molecules to small molecules, which are easier to be absorbed by the human body, improving the therapeutic effect. Small molecule active substances can more easily pass through the blood-brain barrier and combine with human cell proteins to improve activity;

[0068] 4. Reduce the toxic and side effects of traditional Chinese medicine: The toxic substances in traditional Chinese medicine can be decomposed by the enzymatic action of yeast microorganisms, thereby reducing the toxic and side effects of the drugs;

[0069] 5. Improve the utilization rate of Chinese medicine and improve the taste of Chinese medicine: through multiple fermentations, most nutrients can be fully and effectively absorbed and utilized, saving the source of medicine; the fermentation process can improve the taste of Chinese medicine and fully mix the aroma of rice wine and Chinese medicine;

[0070] From the above, we can see that adding Chinese medicine to rice wine for secondary fermentation by mixing it can not only enhance the efficacy, protect and increase the active ingredients, but also reduce toxic side effects and improve the taste.

[0071] like Figure 1 As shown, the above Examples 2-5 are respectively the dosing times of four different steps based on Example 1. In order to further explore the effect of different dosing times on the DPPH clearance rate of rice wine brewing in Examples 2-5, a DPPH clearance rate experimental test was carried out.

[0072] The steps for testing the DPPH clearance rate of rice wine are as follows:

[0073] S21. Preparation of DPPH solution:

[0074] Accurately weigh a certain amount of DPPH, prepare a 0.1 mM DPPH solution with anhydrous ethanol, and store it away from light.

[0075] S22. Preparation of sample solution:

[0076] Prepare a sample solution of a certain concentration, at least 2 mL of stock solution. You can also prepare sample solutions with different concentration gradients to calculate IC50.

[0077] S23. Preparation of positive control (optional):

[0078] A 0.5 mg / mL vitamin C (Vc) solution was prepared as a positive control.

[0079] S24. Experimental group settings:

[0080] In a 96-well plate, each group has 3 replicate wells, and the amount and distribution of each well are as follows:

[0081] Sample (Sample group): 100 μL of sample solution + 100 μL of DPPH alcohol solution (3 wells for each concentration).

[0082] Blank group: 100 μL of sample solution + 100 μL of anhydrous ethanol (3 wells for each concentration).

[0083] Control: 100 μL of DPPH solution + 100 μL of water (one plate can share one control group, 3 wells).

[0084] S25. Light protection reaction:

[0085] After loading, incubate at room temperature in the dark for 30 minutes and then measure the absorbance.

[0086] S26. Determination of absorbance:

[0087] The absorbance was measured at 517 nm using a spectrophotometer and the average value was taken.

[0088] S27. Calculation of clearance rate:

[0089] The clearance rate was calculated as follows:

[0090]

[0091] Among them A sample is the absorbance of the sample group, the sample group is Example 2-5, A blank is the absorbance of the blank group, the blank group is Example 1, A control is the absorbance of the control group.

[0092] S28.Results analysis:

[0093] The antioxidant capacity of the sample was evaluated based on the change in absorbance. A decrease in the absorbance level indicated an increase in antioxidant activity, thereby evaluating the antioxidant capacity of the test sample.

[0094] The experimental results are shown in Table 1:

[0095] Table 1. DPPH removal rate of rice wine with medicinal and edible properties at different dosing times (%)

[0096]

[0097]

[0098] The results of the antioxidant experiment showed that at high concentrations, the DPPH clearance rates of the rice wine with edible and medicinal materials at four dosing points and the rice wine without edible and medicinal materials were not much different. With the increase of the dilution multiple, when diluted to 1000 times, the DPPH clearance rate of the rice wine with edible and medicinal materials was significantly higher than that of the blank control (i.e., Example 1). The dosing time node was changed from step S1, when the medicine was steamed with rice, to step S4, when the medicine was added during the secondary fermentation. The DPPH clearance rate was increased by 52.9%, indicating that the addition of medicine at the secondary fermentation point in step S4 had the best effect.

[0099] By measuring the scavenging effect of rice wine samples on DPPH free radicals, the antioxidant activity of rice wine can be evaluated. At the same time, the antioxidant components in rice wine can scavenge free radicals and reduce the damage of free radicals to the human body, which has potential health benefits. The DPPH scavenging rate can be used as an indicator to study the health function of rice wine. On the other hand, the DPPH scavenging rate can be used as a parameter for rice wine quality control to help winemakers optimize the brewing process and improve the antioxidant capacity of rice wine, thereby improving the overall quality of the product. Combined with the above data analysis, it can be seen that the DPPH scavenging rate of rice wine after drug addition is significantly higher than that of Example 1, among which Example 5 is significantly better than other drug addition examples.

[0100] Comparative Example 1:

[0101] The compound Chinese medicine raw powder material package is directly soaked in the yellow wine brewed in Example 1 for 30 days. Filtration and canning: the soaked wine is filtered and sterilized and canned.

[0102] Comparative Example 2:

[0103] Buy Guyue Longshan brand rice wine from the market and soak the compound Chinese medicine powder material package directly for 30 days. Filter and can: filter the soaked wine and sterilize and can it.

[0104] Performance testing:

[0105] The total sugar content, pH value, total acid content and alcohol content of the rice wine prepared in Examples 1-5 and Comparative Examples 1-2 were measured, and the results are shown in Table 2. From the results, it can be seen that the total sugar content of Examples 2-5 is significantly lower than that of other groups, the pH value and total acid are also lower, and the alcohol content is higher, which is more in line with the preferences of people who love to drink. Among them, Example 5 is significantly better than other examples with added drugs.

[0106] Table 2. Results of basic physical and chemical properties

[0107] Group Total sugar (g / L) pH Total acid (g / L) Alcohol content Example 1 295.12 3.94 12.85 10.00 Example 2 208.675 3.51 10.76 11.795 Example 3 203.67 3.535 11.33 11.91 Example 4 205.785 3.515 10.62 11.865 Example 5 200.2 3.8 10.61 12.895 Comparative Example 1 289.3 3.88 12.88 10.05 Comparative Example 2 257.6 3.79 12.55 10.55

[0108] Sensory quality evaluation method Based on the standard judgment method in GB / T13662-2018, a standard table for sensory evaluation of rice wine was designed (Table 3). Evaluation method: 10 professional evaluators (numbered 1-10) who have undergone sensory evaluation training conducted sensory quality evaluations on the appearance, smell, taste, and headiness of different rice wines. The scores of the four aspects were averaged, and the scoring weights were distributed as 10% for appearance, 25% for smell, 50% for taste, and 15% for headiness, with a total score of 100 points.

[0109] Table 3. Sensory evaluation standards for rice wine

[0110]

[0111]

[0112] The evaluation results were averaged (excluding the highest and lowest scores). It can be seen from Table 4 that Examples 2-5 and Comparative Examples 1-2, which added the raw powder materials of the Chinese herbal compound, scored higher in both color and taste. The scores of the four indicators of Examples 2-5 were higher than those of the other examples. Example 5 had the highest total score and the best comprehensive evaluation.

[0113] Table 4. Sensory evaluation results

[0114] Group Color aroma Taste Top Total score Example 1 6.5 18 39.5 11 75 Example 2 8.3 19.3 44 12.5 84.1 Example 3 8.6 20.8 45.5 12.9 87.8 Example 4 8.5 21.3 45 13.4 88.2 Example 5 8.8 23 47 13.8 92.6 Comparative Example 1 7.5 15.8 44.5 10.7 78.5 Comparative Example 2 7.3 16.8 44 10.8 78.9

[0115] The above shows and describes the basic principle and main features of the present invention and the advantages of the present invention. It should be understood by those skilled in the art that the present invention is not limited to the above embodiments.

Claims

1. A process for producing yellow wine, characterized in that: The method comprises the following steps: S1, soaking and steaming rice: soak glutinous rice in water for 8-15 hours, and then steaming the rice: take out the glutinous rice and put it into a steamer, control the thickness of the rice to between 10-50mm, put it into a stainless steel steamer, and steam it; S2, drying the rice and mixing with koji: after cooling down to 25-30°C by natural drying or rice pouring method, the rice wine koji is mixed into the rice wine koji in a ratio of 1 / 1000-10 / 1000 of the glutinous rice to form a rice wine brew; S3, first fermentation: placing the rice wine brewed in step S2 in a vat for fermentation for 3-8 days; S4, secondary fermentation: the rice wine brewed in step S3 is mixed with medicine, the medicine is 1% of the weight of the rice wine brewed, and then transferred to the jar, half covered with lotus leaves, kept at 23-28 ° C, and fermented for 20-40 days; filtration and canning: the fermented wine is filtered and sterilized and canned; The medicine is compound Chinese medicine raw powder.

2. The process for making yellow wine according to claim 1, characterized in that: The method for preparing rice wine koji in step S2 is as follows: 1 part of perilla leaf, 1 part of Polygonum aviculare, 1 part of liquorice, 1 part of refined glutinous rice flour and 1 part of koji mother powder made from wheat koji, and then 0.5 part of yeast is added.

3. The process for making yellow wine according to claim 2, characterized in that: The preparation method of the compound Chinese medicine raw powder is as follows: 0.9-1.1 parts of each of ginseng, rehmannia root, wolfberry, yam, clove, hawthorn, cinnamon, seabuckthorn, euryale, red bean, jujube, tuckahoe, mulberry, lotus seed, polygonatum, astragalus, angelica, kudzu root, cistanche and eucommia leaf are mixed and added.

4. The process for making yellow rice wine according to claim 3, characterized in that: The preparation method of the compound Chinese medicine raw powder is as follows: ginseng, rehmannia root, wolfberry, yam, clove, hawthorn, cinnamon, seabuckthorn, euryale, red bean, jujube, tuckahoe, mulberry, lotus seed, polygonatum, astragalus, angelica, kudzu root, cistanche and eucommia leaf are mixed and added in equal weights, and the weight error of each component is within ±10%.

5. The process for making yellow wine according to claim 3 or 4, characterized in that: The compound Chinese medicine raw powder is mixed, pulverized and passed through a 60-100 mesh sieve to prepare a compound Chinese medicine raw powder material package.

6. The process for making yellow wine according to claim 1, characterized in that: The rice pouring method in step S2 uses sterile water to cool the glutinous rice.

7. A method for detecting the DPPH clearance rate of yellow wine produced by the yellow wine production process according to any one of claims 1 to 6, the steps of which are as follows: S21. Preparation of DPPH solution: Accurately weigh a certain amount of DPPH, prepare a 0.1 mM DPPH solution with anhydrous ethanol, and store in a dark place; S22. Preparation of sample solution: Prepare a sample solution of a certain concentration, at least 2 mL of stock solution. You can also prepare sample solutions with different concentration gradients to calculate IC50; S23. Preparation of positive control: prepare 0.5 mg / mL vitamin C (Vc) solution as a positive control; S24. Experimental group settings: In a 96-well plate, set up 3 replicate wells for each group, and the amount and distribution of each well are as follows: Sample group: 100 μL sample solution + 100 μL DPPH alcohol solution, 3 wells for each concentration; Blank group: 100 μL sample solution + 100 μL anhydrous ethanol, 3 wells for each concentration; Control group: 100 μL DPPH solution + 100 μL water. One plate can share one control group, 3 wells. S25. Protect from light: After loading the plate, incubate at room temperature away from light for 30 minutes, then measure the absorbance; S26. Determination of absorbance: Using a spectrophotometer, measure the absorbance at 517 nm and take the average value; S27. Calculation of clearance rate. The calculation formula of clearance rate is: Among them A sample is the absorbance of the sample group, the sample group is Example 2-5, A blank is the absorbance of the blank group, the blank group is Example 1, A control is the absorbance of the control group; S28. Result analysis: Based on the change in absorbance, the antioxidant capacity of the sample was evaluated. A decrease in the absorbance level indicated an increase in antioxidant activity, thereby evaluating the antioxidant capacity of the test sample.

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