Improved ancient formula compound wine and preparation method thereof

Abstract

The invention discloses compound wine and a preparation method thereof, and particularly relates to improved ancient formula compound wine and a preparation method thereof. A tonifying material; a qi-regulating material; a yang-warming material; blending the materials; and auxiliary materials. The research and development of the improved herbal health-preserving ancient formula compound wine fully combines the traditional Chinese medicine theory and the modern food engineering technology, and embodies the perfect fusion of the traditional herbal health-preserving essence and the modern science and technology. Through scientific formula design and fine process optimization, not only is the efficacy of the herbal formula improved, but also the taste and flavor of the wine body are remarkably improved, and the high efficiency, safety and stability of the product are ensured.

Description

Technical Field

[0001] The invention relates to the technical field of prepared liquor, and in particular to an improved prepared liquor according to an ancient recipe and a preparation method thereof. Background Art

[0002] As a traditional health wine, herbal health wine has a long history and is deeply loved by consumers. Based on Chinese herbal medicine and combined with the solubility characteristics of alcohol, it can effectively extract the active ingredients in herbal medicines and play a role in regulating the body and improving health. In traditional Chinese medicine theory, "monarch, minister, assistant and messenger" is a classic theory of herbal formulas. By reasonably matching different medicinal materials, it can play a synergistic role and achieve the effect of health care. However, there is still room for improvement in the formula and configuration method of existing herbal health wine. Summary of the invention

[0003] In order to solve the problems existing in the above-mentioned prior art, the present invention provides an improved ancient recipe blended wine and a preparation method thereof to solve the current technical problems.

[0004] The technical solution adopted by the present invention to solve the technical problem is: The invention provides an improved ancient formula blended wine and a preparation method thereof, which is characterized by comprising: base wine; tonic materials; qi regulating materials; yang warming materials; blending materials; and auxiliary materials.

[0005] Preferably, the tonic materials include: 8.5 parts of astragalus; 6.2 parts of ginseng; 5.8 parts of angelica; and 7.5 parts of wolfberry.

[0006] Preferably, the Qi-regulating materials include: 4.2 parts of dried tangerine peel; 2.8 parts of Amomum villosum; and 3.5 parts of bergamot.

[0007] Preferably, the Yang-warming materials include: 3.6 parts of Cistanche deserticola; 2.4 parts of Eucommia ulmoides; and 1.8 parts of cinnamon bark.

[0008] Preferably, the blending materials include: 2.1 parts of licorice; 4.5 parts of jujube; and 3.2 parts of longan pulp.

[0009] Preferably, the auxiliary materials include: honey: 7.5 parts.

[0010] Preferably, the preparation method includes the following: solid medicinal material pretreatment and dynamic extraction process.

[0011] Preferably, the solid medicinal material pretreatment process includes: The vibration screening machine has three levels of screening to remove impurities and damaged medicinal materials; The color sorter removes particles of different colors to ensure uniform color of raw materials; Metal detection to remove metal impurities.

[0012] Preferably, the dynamic leaching process comprises: First mentioned: The mass ratio of medicinal materials to base wine is 1:8, ultrasound-assisted, and extracted for 72 hours; Second mention: The mass ratio of the drug residue to 35% vol liquor was 1:5, and the countercurrent extraction was performed for 48 h; Three mentions: The mass ratio of the medicinal residue to purified water was 1:3, and microwave extraction was performed for 30 min.

[0013] The beneficial effects of the present invention are: The research and development of this improved herbal health-preserving ancient formula blended wine fully combines the theory of traditional Chinese medicine and modern food engineering technology, reflecting the perfect integration of the essence of traditional herbal health-preserving and modern technology. Through scientific formula design and refined process optimization, it not only improves the efficacy of the herbal formula, but also significantly improves the taste and flavor of the wine, ensuring the efficiency, safety and stability of the product.

[0014] First of all, the wine uses carefully selected herbal medicines, and through the balance theory of three supplements and three purgations, it can effectively supplement the qi and blood needed by the human body, regulate yin and yang, and enhance the body's immunity. The combination of tonic herbs such as astragalus, ginseng, and angelica with qi-regulating herbs such as tangerine peel, amomum, and bergamot can not only promote the circulation of qi and blood, but also effectively balance the yin and yang in the body, making the wine have a significant effect in harmonizing the body, promoting metabolism, and improving physical strength and immunity. Long-term drinking helps maintain physical health, enhance anti-fatigue ability, and regulate body functions. It is especially suitable for people with high pressure and fast pace in modern life.

[0015] Secondly, the addition of warming herbs such as Cistanche deserticola, cinnamon bark, and Eucommia ulmoides can not only effectively warm up the yang and regulate the spleen and stomach, but also promote blood circulation and relieve the coldness of people with cold constitutions. These ingredients complement each other in the wine, not only can they enhance physical strength and relieve stress, but also help promote gastrointestinal motility and digestive function, and have a certain health care effect in relieving various discomfort symptoms caused by irregular diet or cold environment.

[0016] In addition, blending herbs such as jujube and longan can not only nourish the spleen and stomach, soothe the nerves and nourish the heart, but also improve the overall taste of the wine, making it smoother and gentler, reducing the irritation caused by alcohol and improving the drinking experience. The addition of honey further enhances the taste of the wine, while also having the effect of moisturizing and nourishing the lungs, providing the wine with a richer taste.

[0017] In the process of preparing the wine, the application of low-temperature aging technology and dynamic extraction technology not only ensures the effective dissolution of herbal ingredients, but also avoids the damage of high temperature to the ingredients, and retains the active ingredients of the medicinal materials to the maximum extent. Especially in the process of extracting aroma substances and alcoholization of the wine, the application of meticulous temperature control and micro-oxygen alcoholization technology effectively promotes the balance of the wine flavor and the richness of the taste, ensuring the stability of the product and the comfort of long-term drinking. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] The above aspects and advantages of the present invention will become apparent and easily understood from the description of the embodiments in conjunction with the following drawings, in which: Figure 1 It is a schematic diagram of an improved traditional recipe blended liquor and a preparation method thereof according to an embodiment of the present invention. DETAILED DESCRIPTION

[0019] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0020] The invention provides an improved ancient formula blended wine and a preparation method thereof, which is characterized by comprising: base wine; tonic materials; qi regulating materials; yang warming materials; blending materials; and auxiliary materials.

[0021] Tonics: Astragalus (roasted) 8.5kg; Ginseng (five-year-old red ginseng) 6.2kg; Angelica (roasted with wine) 5.8kg; Lycium barbarum (Ningxia special grade) 7.5kg; Qi-regulating products: Tangerine peel (Xinhui five-year-old) 4.2kg; Amomum villosum (Yangchun sand) 2.8kg; Buddha's hand (Guangfo Shou slices) 3.5kg; Yang-warming type: Cistanche deserticola (Alashan Cistanche deserticola) 3.6kg; Eucommia ulmoides (salt-roasted) 2.4kg; Cinnamon bark (Vietnamese Thanh Hoa cinnamon) 1.8kg; Blending category: Licorice (honey roasted) 2.1kg; Chinese jujube (Ruoqiang jujube from Xinjiang) 4.5kg; Longan pulp (Bobai longan) 3.2kg; Auxiliary materials: Honey: 7.5kg.

[0022] Dynamic balance between replenishing qi (astragalus + ginseng) and regulating qi (tangerine peel + amomum); synergistic effect between replenishing blood (angelica + wolfberry) and activating blood circulation (bergamot); yin and yang harmony between warming yang (cinnamon + cistanche) and nourishing yin (longan + jujube); fusion of base wine and herbal medicines; the body of the light-fragrance sorghum wine is clean and does not cover up the herbal aroma; honey is used to blend to relieve the irritation of the wine and improve the drinking taste.

[0023] Preparation method: Pre-treatment process of medicinal materials: Cleaning and grading: Vibrating screener with three levels of screening (20 mesh / 40 mesh / 60 mesh) to remove impurities and damaged medicinal materials; Vibration screening machine operating specifications: First-stage screening (20 mesh): the thickness of the medicinal materials is ≤3cm, the vibration frequency is 25Hz, and it lasts for 8 minutes; the undersize (crushed) is collected as waste material, and the oversize enters the second-stage screening; Second-stage screening (40 mesh): adjust the eccentric block angle of the vibration motor to 45°, the vibration frequency is 30Hz; the screening time is 10 minutes; Third-stage screening (60 mesh): use dual motors to vibrate in opposite directions, and adjust the amplitude to 2mm; after screening, the particle size of the medicinal materials is controlled in the range of 0.3-1.5mm.

[0024] The color sorter removes particles of different colors (color difference threshold ΔE ≥ 5) to ensure uniform color of raw materials; the metal detector (sensitivity FeΦ0.8mm, SusΦ1.2mm) removes metal impurities.

[0025] Processing technology: Astragalus: roasted with honey (honey-water ratio of 1:3, soaking for 12h, and drying at 120℃ until the moisture content is ≤8%); Angelica: roasted with rice wine (wine-drug ratio of 1:5, soaking for 48h, and drying at 60℃); Cinnamon: ultrafine grinding (D90≤45μm, low-temperature airflow grinding).

[0026] Dynamic extraction process: In order to improve the dissolution efficiency of herbal ingredients and reduce the damage of high temperature to active ingredients, a three-stage gradient extraction technology is adopted.

[0027] First extraction (mainly extracting fat-soluble components): Ratio: medicinal materials + base wine (1:8); Extraction method: Ultrasonic assisted (40kHz, 50℃) extraction for 72h; Objective: To extract flavonoids, volatile oils, saponins and other fat-soluble and small molecule components; Specific steps: Add the processed herbs into 52%vol sorghum-based liquor at a ratio of 1:8.

[0028] Ultrasonic treatment: The ultrasonic frequency was set to 40 kHz, the temperature was set to 50°C, and the effect lasted for 72 hours.

[0029] Stirring: Perform low-speed stirring (100 rpm) every 6 hours to make the extraction more uniform.

[0030] Preliminary filtration: Use a 200-mesh sieve for preliminary solid-liquid separation to remove coarse drug residues.

[0031] Detection: Samples are taken every 12 hours for HPLC testing of the main active ingredients (such as ginsenosides and astragaloside I) to ensure that the extraction rate meets the standards.

[0032] As a preferred solution: Feeding operation details: The medicinal materials and base wine are canned at a ratio of 1:8; Layered feeding order: Bottom layer: dense medicinal materials such as Eucommia ulmoides and Cistanche deserticola; Middle layer: Astragalus, Angelica and other flaky medicinal materials; Upper layer: light medicinal materials such as Amomum villosum and Citron; Ultrasound system settings: Transducer array distribution: 3 groups at the bottom + 6 groups on the side wall; The power density is controlled at 15W / L; Temperature monitoring: thermocouple multi-point monitoring (temperature difference ≤ 2°C); Mixing implementation standards: Anchor type stirring paddle, linear speed 0.8m / s; Each stirring time is 5 minutes; After stirring, let it stand for 30 minutes before starting ultrasound; Second extraction (mainly extracting water-soluble components): Ratio: medicinal residue + 35%vol wine (1:5); Extraction method: countercurrent extraction for 48h; Purpose: To extract polar components such as sugars, glycosides, and polyphenols; Specific steps: Recover the first extraction residue and add 35% vol alcohol solution (1:5).

[0033] Temperature setting: controlled at 45°C, using circulating stirring technology, changing the liquid phase direction every 8 hours to improve extraction efficiency.

[0034] Solid-liquid separation: Remove suspended particles by low-temperature centrifugation (4°C, 12000rpm, 15min).

[0035] Three extractions (extracting components with greater polarity): Ratio: medicinal residue + purified water (1:3); Extraction method: microwave extraction (800W, 70℃) 30min; Purpose: To extract highly polar components such as polysaccharides and acidic components; Specific steps: Recover the drug residue after the second extraction and add purified water (1:3).

[0036] Microwave radiation: Use 800 W microwave power, set the temperature to 70°C, and heat intermittently (stir once every 5 minutes) for 30 minutes.

[0037] Filtration: Ceramic membrane filtration (0.2μm) is used to ensure that the extract is clear and free of impurities.

[0038] Wine body optimization and aging process: After the three-level gradient extraction, the herbal health wine still needs to be further optimized to make it smoother, more harmonious in aroma, and more stable in active ingredients. This solution uses the following technologies to optimize the wine quality: Low temperature aging technology: Purpose: Through low-temperature storage, the herbal ingredients in the wine can be slowly integrated to improve stability; spicy and irritating substances can be degraded to enhance the drinking experience; the aroma substances can be mellowed to make the taste more harmonious.

[0039] Specific steps: Temperature-controlled storage: The wine is placed in a 304 stainless steel constant temperature wine storage tank and refrigerated at 4°C to avoid high temperature oxidation and wine aging. Sampling is performed every 30 days to test key flavor components such as acetaldehyde and esters to ensure the aging effect.

[0040] Micro-oxygen alcoholization: Using ceramic microporous aeration technology (pore size 0.2μm), a trace amount of oxygen (0.02L / h) is regularly introduced to promote the transformation and alcoholization of aroma substances in the wine and improve the softness of the wine.

[0041] Ultrafiltration Stabilization: Ultrafiltration membrane (100kDa organic membrane) is used to remove proteins and sediments to improve the clarity of the wine. After filtration, the wine is left to stand for 48 hours to allow it to clarify naturally before entering the next process.

[0042] Blending process: Wine blending is a key step in determining the final quality of blended wine. Traditional blending relies on the experience of the bartender, while this solution combines data analysis for precise blending.

[0043] Main control parameters: Acid-ester balance: adjust the body of the wine by measuring the total acid (target value 0.8-1.2g / L) and the total ester (target value 2.5-3.5g / L); Sweet-astringent coordination: control the honey content at 75kg / 1000L to improve the smoothness of the entrance while reducing excessive sweetness; Aroma level optimization: analyze the key aroma components through GC-MS (gas chromatography-mass spectrometry) and adjust the proportion of different wines.

[0044] Specific steps: Base wine blending: Take the wine after low-temperature aging and divide it into base wine A (first extraction), base wine B (second extraction), and base wine C (third extraction) for proportion testing; the preliminary blending ratio is set as: A: B: C = 60%: 30%: 10%.

[0045] Batch blending: Use a high shear emulsifier (6000rpm) to evenly mix the wine to improve stability; let it stand for 72 hours to ensure that the wine components are fully integrated.

[0046] The research and development of this improved herbal health wine fully combines the theory of traditional Chinese medicine and modern food engineering technology, and embodies the perfect integration of the essence of traditional herbal health and modern technology. Through scientific formula design and refined process optimization, it not only improves the efficacy of the herbal formula, but also significantly improves the taste and flavor of the wine, ensuring the efficiency, safety and stability of the product.

[0047] First of all, the wine uses carefully selected herbal medicines, and through the balance theory of three supplements and three purgations, it can effectively supplement the qi and blood needed by the human body, regulate yin and yang, and enhance the body's immunity. The combination of tonic herbs such as astragalus, ginseng, and angelica with qi-regulating herbs such as tangerine peel, amomum, and bergamot can not only promote the circulation of qi and blood, but also effectively balance the yin and yang in the body, making the wine have a significant effect in harmonizing the body, promoting metabolism, and improving physical strength and immunity. Long-term drinking helps maintain physical health, enhance anti-fatigue ability, and regulate body functions. It is especially suitable for people with high pressure and fast pace in modern life.

[0048] Secondly, the addition of warming herbs such as Cistanche deserticola, cinnamon bark, and Eucommia ulmoides can not only effectively warm up the yang and regulate the spleen and stomach, but also promote blood circulation and relieve the coldness of people with cold constitutions. These ingredients complement each other in the wine, not only can they enhance physical strength and relieve stress, but also help promote gastrointestinal motility and digestive function, and have a certain health care effect in relieving various discomfort symptoms caused by irregular diet or cold environment.

[0049] In addition, blending herbs such as jujube and longan can not only nourish the spleen and stomach, soothe the nerves and nourish the heart, but also improve the overall taste of the wine, making it smoother and gentler, reducing the irritation caused by alcohol and improving the drinking experience. The addition of honey further enhances the taste of the wine, while also having the effect of moisturizing and nourishing the lungs, providing the wine with a richer taste.

[0050] In the process of preparing the wine, the application of low-temperature aging technology and dynamic extraction technology not only ensures the effective dissolution of herbal ingredients, but also avoids the damage of high temperature to the ingredients, and retains the active ingredients of the medicinal materials to the maximum extent. Especially in the process of extracting aroma substances and alcoholization of the wine, the application of meticulous temperature control and micro-oxygen alcoholization technology effectively promotes the balance of the wine flavor and the richness of the taste, ensuring the stability of the product and the comfort of long-term drinking.

[0051] Finally, it should be noted that the above is only a preferred embodiment of the present invention and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the aforementioned embodiments, it is still possible for those skilled in the art to modify the technical solutions described in the aforementioned embodiments or to make equivalent substitutions for some of the technical features therein. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. An improved traditional recipe blended liquor and a preparation method thereof, characterized in that: include: Base wine; Supplementary materials; Qi-regulating materials; Yang-warming materials; Blending materials; Auxiliary materials.

2. The improved traditional recipe blended liquor and its preparation method according to claim 1, characterized in that: The tonic materials include: 8.5 parts of astragalus, 6.2 parts of ginseng, 5.8 parts of angelica, and 7.5 parts of wolfberry.

3. The improved traditional recipe blended liquor and its preparation method according to claim 1, characterized in that: The Qi-regulating materials include: 4.2 parts of dried tangerine peel; 2.8 parts of Amomum villosum; and 3.5 parts of bergamot.

4. The improved traditional recipe blended liquor and its preparation method according to claim 1, characterized in that: The yang-warming materials include: 3.6 parts of Cistanche deserticola; 2.4 parts of Eucommia ulmoides; and 1.8 parts of cinnamon bark.

5. The improved traditional Chinese prescription blended liquor and its preparation method according to claim 1, characterized in that: The blending materials include: 2.1 parts of liquorice, 4.5 parts of jujube, and 3.2 parts of longan pulp.

6. The improved traditional recipe blended liquor and its preparation method according to claim 1, characterized in that: The auxiliary materials include: honey: 7.5 parts.

7. The improved traditional recipe blended liquor and its preparation method according to claim 1, characterized in that: The invention comprises the following preparation methods: medicinal material pretreatment and dynamic extraction process.

8. The improved traditional recipe blended liquor and its preparation method according to claim 7, characterized in that: The medicinal material pretreatment process includes: The vibration screening machine has three levels of screening to remove impurities and damaged medicinal materials; The color sorter removes particles of different colors to ensure uniform color of raw materials; Metal detection to remove metal impurities.

9. The improved traditional recipe blended liquor and its preparation method according to claim 7, characterized in that: The dynamic leaching process comprises: First mentioned: The mass ratio of medicinal materials to base wine is 1:8, ultrasound-assisted, and extracted for 72 hours; Second mention: The mass ratio of the drug residue to 35% vol liquor was 1:5, and the countercurrent extraction was performed for 48 h; Three mentions: The mass ratio of the medicinal residue to purified water was 1:3, and microwave extraction was performed for 30 min.

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