Fructus cannabis Baijiu and preparation method thereof

Abstract

The invention relates to fructus cannabis Baijiu and a preparation method thereof, and belongs to the technical field of beverage brewage, the preparation method comprises the following steps: firstly saccharifying raw materials, and then adding fructus cannabis to prepare vinasse; saccharifying the raw materials, adding the prepared distillers' grains, and fermenting to obtain fructus cannabis base liquor; frying fructus cannabis at a high temperature, crushing, and adding into the fructus cannabis base liquor to obtain fructus cannabis soaked liquor; mixing the fructus cannabis, the corn kernels and the steamed rice, adding yellow rice wine yeast, and performing solid-state fermentation to obtain fructus cannabis seasoning wine; and finally, adding the fructus cannabis seasoning wine into the fructus cannabis soaking wine for seasoning to obtain the fructus cannabis Baijiu. The white spirit prepared by the method is clear in wine body and soft and mellow in taste, and has a good anti-oxidation health-care effect.

Description

Technical Field

[0001] The invention relates to the technical field of beverage brewing, and more specifically to a hemp seed liquor and a preparation method thereof. Background Art

[0002] Hemp generally refers to Cannabis sativa L., also known as sesame, thread hemp, and mountain silk seedling. It is an annual upright herbaceous plant of the genus Cannabis in the Moraceae family. Hemp seeds are obtained by drying and shelling the ripe fruits of hemp, and are a good product for both medicine and food. The efficacy of hemp seeds was first recorded in "Supplement to Materia Medica": "Early spring seeds are small and poisonous; late spring seeds are autumn seeds, which are good for medicine, called hemp." "Shennong's Materia Medica" also records that "hemp seeds are sweet, flat, and rich in fat and moisturizing. They have the function of moisturizing the intestines and laxatives, and have a slight nourishing effect. They are suitable for the elderly, postpartum women, and those with dry intestines and constipation due to insufficient body fluid and blood." Modern research shows that hemp seeds are rich in nutrients, rich in oil, protein, vitamins, and dietary fiber, and have antioxidant effects.

[0003] At present, the process of preparing liquor from hemp seeds is mostly soaking liquor process, which is to soak and filter the hemp seeds after pre-treatment. A few processes are fermentation liquor processes, such as patent ZL201510611949.X, which ferments hemp seeds separately, obtains fermented liquor, and then mixes it with liquor to obtain hemp health liquor.

[0004] However, with the continuous development of society, the existing health-care liquor can no longer meet people's requirements for the health-care effects and taste of liquor, and the existing wine-making process cannot better integrate the effective ingredients of hemp with liquor. Summary of the invention

[0005] Based on the technical problems existing in the prior art, the present invention combines the soaking wine process and the fermentation wine process, and improves the fermentation wine process, and proposes a new method for preparing hemp seed liquor. The preparation process of the method is green and healthy, and zero addition of liquor is achieved. The obtained hemp seed liquor has a clear body, a soft and mellow taste, exudes a unique fragrance of hemp seed, has high hydroxyl free radical scavenging rate, DPPH scavenging rate, ABTS scavenging rate and reducing power, and has antioxidant health care effects.

[0006] In order to achieve the above object, the technical solution of the present invention is as follows:

[0007] 1. A method for preparing hemp seed liquor, comprising the following steps:

[0008] S1, mixing sorghum, corn, wheat and rice, soaking, draining, steaming, adding saccharification distiller's yeast, mixing evenly, saccharifying, and obtaining a first mixture;

[0009] S2, drying hemp seeds at 35-40° C., crushing, adding to the first mixture obtained in step S1, and then adding white wine yeast and sterilized rice husks, fermenting, and obtaining vinasse;

[0010] S3, sorghum, corn, wheat and rice are mixed, soaked, drained, steamed, saccharified distiller's yeast is added, mixed evenly, saccharified, and a second mixture is obtained; the second mixture is mixed evenly with the vinasse obtained in step S2, and after fermentation, distilled to obtain hemp seed base wine;

[0011] S4, frying hemp seeds at high temperature, crushing, adding to the hemp seed base wine obtained in step S3, soaking, filtering with activated carbon, and obtaining hemp seed soaked wine;

[0012] S5, soaking the rice, draining and steaming it, drying the hemp seeds and corn kernels at 35-40° C. and crushing them, and mixing them evenly with the steamed rice to obtain a third mixture; adding rice wine yeast to the third mixture for solid-state fermentation, squeezing, and filtering with activated carbon to obtain hemp seed flavoring wine;

[0013] S6, adding the hemp seed flavoring wine into the hemp seed soaking wine for seasoning to obtain the hemp seed liquor.

[0014] In some embodiments, in step S1, the raw material soaking time is 24-28 hours.

[0015] In some embodiments, in step S1, the amount of saccharified distiller's yeast added is 1-2% of the total mass of the sorghum, corn, wheat and rice.

[0016] In some embodiments, in step S1, the saccharification time is 24-30 hours.

[0017] In some embodiments, in step S1, the mass ratio of sorghum, corn, wheat and rice is 4:2:1:1.

[0018] In some embodiments, in step S2, the amount of hemp seed added is 0.5%-1.0% by mass of the first mixture.

[0019] In some embodiments, in step S2, the amount of the white wine yeast added is 2%-3% of the mass of the first mixture.

[0020] In some embodiments, in step S2, the fermentation time is 12-15 days.

[0021] In some embodiments, in step S3, the mass ratio of the second mixture to the lees is (1:2) to (3:1).

[0022] In some embodiments, in step S3, the fermentation time is 15-18 days.

[0023] In some embodiments, in step S3, the mass ratio of sorghum, corn, wheat and rice is 4:2:1:1.

[0024] In some embodiments, in step S4, the amount of hemp seed added is 1.2%-2.4% of the mass of the hemp seed base wine.

[0025] In some embodiments, in step S4, the soaking time is 15-18 days.

[0026] In some embodiments, in step S4, the hemp seeds are fried at a high temperature of 120-180°C.

[0027] In some embodiments, in step S5, the mass ratio of rice, corn kernels and hemp seeds is 1:1:(0.8-1.2).

[0028] In some embodiments, in step S5, the amount of rice wine yeast added is 3%-5% of the mass of the third mixture.

[0029] In some embodiments, in step S5, the solid-state fermentation time is 4-5 days.

[0030] In some embodiments, in step S6, the amount of hemp seed flavoring wine added is 4%-9% of the volume of the hemp seed soaked wine.

[0031] Compared with the prior art, the present invention has the following beneficial effects:

[0032] The present invention combines the soaking wine process and the fermentation wine process, and improves the fermentation wine process. The base wine is brewed by secondary feeding fermentation to improve the brewing effect of the base wine. The preparation process of the method is green and healthy, and zero addition of liquor is achieved. The hemp seed liquor obtained by the preparation method has a clear body, a soft and mellow taste, exudes a unique fragrance of hemp seed, has high hydroxyl free radical scavenging rate, DPPH scavenging rate, ABTS scavenging rate and reducing power, and has antioxidant health care effects. BRIEF DESCRIPTION OF THE DRAWINGS

[0033] Figure 1 The process flow chart of an embodiment of the present invention. DETAILED DESCRIPTION

[0034] Many specific details are set forth in the following description to facilitate a full understanding of the present invention. However, the present invention can be implemented in many other ways than those described herein, and those skilled in the art can make similar modifications without violating the connotation of the present invention, so the present invention is not limited to the specific implementation disclosed below.

[0035] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those commonly understood by those skilled in the art of the present invention. The terms used in the specification of the present invention herein are only for the purpose of describing specific embodiments and are not intended to limit the present invention.

[0036] Example 1 Preparation of Flavored Wine

[0037] The preparation of flavored wine comprises the following steps:

[0038] (1) preparing rice, corn kernels, and hemp seeds in a ratio of 1:1:1;

[0039] (2) soaking rice for 24-28 hours, draining and steaming, drying hemp seeds and corn kernels at 35-40° C. at low temperature for 24-28 hours, crushing and mixing evenly;

[0040] (3) adding rice wine yeast at a ratio of 3-5% and carrying out solid-state fermentation for 4-5 days;

[0041] (4) pressing and filtering with activated carbon to obtain hemp seed flavoring wine.

[0042] Note: The fermentation temperature is 28-32℃.

[0043] Example 2

[0044] like Figure 1 As shown, a method for preparing hemp seed liquor comprises the following steps:

[0045] (1) Sorghum, corn, wheat and rice are mixed in a mass ratio of 4:2:1:1, soaked for 24-28 hours, drained, steamed, 1-2% saccharification koji is added according to the mass ratio, stirred evenly, and saccharified for 24-26 hours;

[0046] (2) drying hemp seeds at 35-40° C. for 24-28 h, crushing, adding 0.7% by weight of the raw materials saccharified in (1), adding 2-3% by weight of white wine yeast, adding an appropriate amount of sterilized rice husk, stirring evenly, and fermenting for 12-15 days to obtain distiller's grains;

[0047] (3) preparing the saccharified raw material as described in (1), adding the distiller's grains obtained in (2) in a mass ratio of 1:1, stirring evenly, fermenting for 15-18 days, and distilling to obtain hemp seed base wine;

[0048] (4) frying hemp seeds at 150° C., crushing, adding 1.8% by mass to the hemp seed base wine obtained in (3), soaking for 15-18 days, filtering with activated carbon, and obtaining hemp seed soaked wine;

[0049] (5) preparing rice, corn kernels, and hemp seeds in a mass ratio of 1:1:1, wherein the rice is soaked for 24-28 hours and then drained and steamed, the hemp seeds and corn kernels are low-temperature dried at 35-40° C. for 24-28 hours and then crushed, stirred evenly, and yellow wine yeast is added in a mass ratio of 3-5%, solid-state fermentation is carried out for 4-5 days, and after squeezing, activated carbon filtering is performed to obtain hemp seed flavored wine;

[0050] (6) The hemp seed flavoring wine obtained in (5) is used to flavor the hemp seed soaked wine obtained in (4), and the flavoring wine is added in a volume ratio of about 7% to obtain a finished wine.

[0051] Note: The fermentation temperature is 28-32℃ and the soaking wine preparation temperature is room temperature.

[0052] Optimization of the amount of hemp seed added during the preparation of base wine in Examples 2-1 to 8

[0053] (1) Sorghum, corn, wheat and rice are mixed in a ratio of 4:2:1:1, soaked for 24-28 hours, drained, steamed, 1-2% saccharification koji is added according to the mass ratio, stirred evenly, and saccharified for 24-26 hours;

[0054] (2) drying hemp seeds at 35-40° C. for 24-28 h, crushing them, adding them to the saccharified raw materials in (1) at a mass ratio of 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, and 1.0%, respectively, adding white wine yeast at a mass ratio of 2-3%, adding an appropriate amount of sterilized rice husk, stirring evenly, and fermenting for 12-15 days to obtain wine lees;

[0055] (3) preparing the saccharified raw material as described in (1), adding the distiller's grains obtained in (2) in a ratio of 1:1, stirring evenly, fermenting for 15-18 days, and distilling to obtain hemp seed base wine;

[0056] The other steps are the same as those in Example 1.

[0057] Note: The fermentation temperature is 28-32℃.

[0058] Optimization of the proportion of lees added during the base wine preparation process of Examples 2-9 to 13

[0059] (1) Sorghum, corn, wheat and rice are mixed in a ratio of 4:2:1:1, soaked for 24-28 hours, drained, steamed, 1-2% saccharification koji is added according to the mass ratio, stirred evenly, and saccharified for 24-26 hours;

[0060] (2) drying hemp seeds at 35-40° C. for 24-28 h, crushing, adding 0.8% by weight of the raw materials saccharified in (1), adding 2-3% by weight of white wine yeast, adding an appropriate amount of sterilized rice husk, stirring evenly, and fermenting for 12-15 days to obtain wine lees;

[0061] (3) preparing the saccharified raw material as described in (1), adding the distiller's grains obtained in (2) in a ratio of 3:1, 2:1, 1:1, 1:2, and 1:3, respectively, stirring evenly, fermenting for 15-18 days, and distilling to obtain hemp seed base wine;

[0062] The other steps are the same as those in Example 1.

[0063] Note: The fermentation temperature is 28-32℃.

[0064] Example 2-14-19 Optimization of the proportion of hemp seed added during the preparation of soaked wine

[0065] (1) Mix sorghum, corn, wheat and rice in a ratio of 4:2:1:1, soak for 24-28 hours, drain, steam, add 1-2% saccharification yeast according to the mass ratio, stir evenly, and saccharify for 24-26 hours.

[0066] (2) The hemp seeds are dried at a low temperature of 35-40° C. for 24-28 h, crushed, added to the saccharified raw materials in (1) at a mass ratio of 0.8%, added with white wine yeast at a mass ratio of 2-3%, added with an appropriate amount of sterilized rice husk, stirred evenly, and fermented for 12-15 days to obtain wine lees.

[0067] (3) Prepare the saccharified raw material as described in (1), add the distiller's grains obtained in (2) in a ratio of 1:1, stir evenly, ferment for 15-18 days, and distill to obtain hemp seed base wine.

[0068] (4) stir-frying hemp seeds at high temperature, crushing, adding into the hemp seed base wine obtained in (3) in proportions of 0.9%, 1.2%, 1.5%, 1.8%, 2.1%, and 2.4%, respectively, soaking for 15-18 days, filtering with activated carbon, and obtaining hemp seed soaking wine.

[0069] The other steps are the same as those in Example 1.

[0070] Note: The fermentation temperature is 28-32℃ and the soaking wine preparation temperature is room temperature.

[0071] Optimization of the proportion of hemp seed added in the preparation process of flavored wine in Examples 2-20 to 24

[0072] (1) preparing rice, corn kernels, and hemp seeds in proportions of 1:1:0.6, 1:1:0.8, 1:1:1, 1:1:1.2, and 1:1:1.4, respectively;

[0073] (2) The rice is soaked for 24-28 hours, drained and steamed, the hemp seeds and corn kernels are dried at 35-40° C. for 24-28 hours, crushed, stirred evenly, and rice wine yeast is added in a proportion of 3-5%.

[0074] (3) solid-state fermentation for 4-5 days, pressing, and activated carbon filtration to obtain hemp seed flavoring wine.

[0075] The other steps are the same as those in Example 1.

[0076] Note: The fermentation temperature is 28-32℃.

[0077] Example 1-25-32 Optimization of the ratio of flavoring wine to soaking wine

[0078] (1) Sorghum, corn, wheat and rice are mixed in a ratio of 4:2:1:1, soaked for 24-28 hours, drained, steamed, 1-2% saccharification koji is added according to the mass ratio, stirred evenly, and saccharified for 24-26 hours;

[0079] (2) drying hemp seeds at 35-40° C. for 24-28 h, crushing, adding 0.7% by weight of the raw materials saccharified in (1), adding 2-3% by weight of white wine yeast, adding an appropriate amount of sterilized rice husk, stirring evenly, and fermenting for 12-15 days to obtain distiller's grains;

[0080] (3) preparing the saccharified raw material as described in (1), adding the distiller's grains obtained in (2) in a ratio of 1:1, stirring evenly, fermenting for 15-18 days, and distilling to obtain hemp seed base wine;

[0081] (4) frying hemp seeds at high temperature, crushing, adding 1.8% of the hemp seeds to the hemp seed base wine obtained in (3), soaking for 15-18 days, filtering with activated carbon, and obtaining hemp seed soaked wine;

[0082] (5) preparing rice, corn kernels, and hemp seeds in a ratio of 1:1:1, wherein the rice is soaked for 24-28 hours, drained, and steamed, the hemp seeds and corn kernels are dried at a low temperature of 35-40° C. for 24-28 hours, and then crushed, stirred evenly, and yellow wine yeast is added in a ratio of 3-5%, solid-state fermentation is performed for 4-5 days, and after squeezing, activated carbon filtering is performed to obtain hemp seed flavoring wine;

[0083] (6) The hemp seed flavoring wine obtained in (5) is used to flavor the hemp seed soaked wine obtained in (4), and the volume ratio of the flavoring wine added is set to 3%, 4%, 5%, 6%, 7%, 8%, 9%, and 10% to obtain a finished wine.

[0084] Note: The fermentation temperature is 28-32℃ and the soaking wine preparation temperature is room temperature.

[0085] Comparative Example 1 Preparation method of base wine by primary fermentation

[0086] (1) Mix sorghum, corn, wheat and rice in a ratio of 4:2:1:1, soak for 24-28 hours, drain, steam, add 1-2% saccharification yeast according to the mass ratio, stir evenly, and saccharify for 24-26 hours.

[0087] (2) Dry the hemp seeds at 35-40° C. for 24-28 h, crush them, add 0.25%-0.4% by weight of the saccharified raw materials in (1), add 2%-3% by weight of white wine yeast, add an appropriate amount of sterilized rice husk, stir evenly, ferment for 15-18 days, and distill to obtain hemp seed base wine.

[0088] (3) frying hemp seeds at high temperature, crushing, adding 1.5-1.8% of the hemp seeds into the hemp seed base wine obtained in (3), soaking for 15-18 days, filtering with activated carbon, and obtaining hemp seed soaking wine.

[0089] (4) Rice, corn kernels, and hemp seeds are prepared in a ratio of 1:1:1, wherein the rice is soaked for 24-28 hours and then drained and steamed, the hemp seeds and corn kernels are low-temperature dried at 35-40° C. for 24-28 hours and then crushed, stirred evenly, and yellow wine yeast is added in a ratio of 3-5%, solid-state fermentation is carried out for 4-5 days, and after squeezing, activated carbon filtering is performed to obtain hemp seed flavoring wine.

[0090] (5) The hemp seed flavoring wine obtained in (4) is used to flavor the hemp seed soaked wine obtained in (3), and the flavoring wine is added in a volume ratio of about 5-8%, thereby obtaining a finished wine.

[0091] Note: The fermentation temperature is 28-32℃ and the soaking wine preparation temperature is room temperature.

[0092] Comparative Example 2 Preparation method of base wine without adding hemp seed

[0093] (1) Mix sorghum, corn, wheat and rice in a ratio of 4:2:1:1, soak for 24-28 hours, drain, steam, add 1-2% saccharification yeast according to the mass ratio, stir evenly, and saccharify for 24-26 hours.

[0094] (2) Add 2-3% liquor yeast by mass, add an appropriate amount of sterilized rice husk, stir evenly, and ferment for 12-15 days to obtain distiller's grains.

[0095] (3) Prepare the saccharified raw material as described in (1), add the distiller's grains obtained in (2) in a ratio of 1:1, stir evenly, ferment for 15-18 days, and distill to obtain hemp seed base wine.

[0096] (4) frying hemp seeds at high temperature, crushing, adding 1.5-1.8% of the hemp seeds into the hemp seed base wine obtained in (3), soaking for 15-18 days, filtering with activated carbon, and obtaining hemp seed soaking wine.

[0097] (5) Rice, corn kernels, and hemp seeds are prepared in a ratio of 1:1:1, wherein the rice is soaked for 24-28 hours and then drained and steamed, the hemp seeds and corn kernels are low-temperature dried at 35-40° C. for 24-28 hours and then crushed, stirred evenly, and yellow wine yeast is added in a ratio of 3-5%, solid-state fermentation is carried out for 4-5 days, and after squeezing, activated carbon filtering is performed to obtain hemp seed flavoring wine.

[0098] (6) The hemp seed flavoring wine obtained in (5) is used to flavor the hemp seed soaked wine obtained in (4), and the flavoring wine is added in a volume ratio of about 5-8%, thereby obtaining a finished wine.

[0099] Note: The fermentation temperature is 28-32℃ and the soaking wine preparation temperature is room temperature.

[0100] Comparative Example 3 Preparation method for obtaining flavored wine by fermenting hemp seeds alone

[0101] (1) Mix sorghum, corn, wheat and rice in a ratio of 4:2:1:1, soak for 24-28 hours, drain, steam, add 1-2% saccharification yeast according to the mass ratio, stir evenly, and saccharify for 24-26 hours.

[0102] (2) The hemp seeds are dried at low temperature at 35-40° C. for 24-28 h, crushed, added to the saccharified raw materials in (1) at a mass ratio of 0.5%-0.8%, added with white wine yeast at a mass ratio of 2-3%, added with an appropriate amount of sterilized rice husk, stirred evenly, and fermented for 12-15 days to obtain wine lees.

[0103] (3) Prepare the saccharified raw material as described in (1), add the distiller's grains obtained in (2) in a ratio of 1:1, stir evenly, ferment for 15-18 days, and distill to obtain hemp seed base wine.

[0104] (4) frying hemp seeds at high temperature, crushing, adding 1.5-1.8% of the hemp seeds into the hemp seed base wine obtained in (3), soaking for 15-18 days, filtering with activated carbon, and obtaining hemp seed soaking wine.

[0105] (5) The hemp seeds are dried at low temperature at 35-40° C. for 24-28 h, crushed, stirred evenly, and yellow wine yeast is added in a proportion of 3-5%, solid-state fermentation is performed for 4-5 days, and after squeezing, activated carbon filtering is performed to obtain hemp seed flavoring wine.

[0106] (6) The hemp seed flavoring wine obtained in (5) is used to flavor the hemp seed soaked wine obtained in (4), and the flavoring wine is added in a volume ratio of about 5-8%, thereby obtaining a finished wine.

[0107] Note: The fermentation temperature is 28-32℃ and the soaking wine preparation temperature is room temperature.

[0108] Comparative Example 4 Preparation Method of Flavored Wine without Adding Hemp Seed

[0109] (1) Mix sorghum, corn, wheat and rice in a ratio of 4:2:1:1, soak for 24-28 hours, drain, steam, add 1-2% saccharification yeast according to the mass ratio, stir evenly, and saccharify for 24-26 hours.

[0110] (2) The hemp seeds are dried at low temperature at 35-40° C. for 24-28 h, crushed, added to the saccharified raw materials in (1) at a mass ratio of 0.5%-0.8%, added with white wine yeast at a mass ratio of 2-3%, added with an appropriate amount of sterilized rice husk, stirred evenly, and fermented for 12-15 days to obtain wine lees.

[0111] (3) Prepare the saccharified raw material as described in (1), add the distiller's grains obtained in (2) in a ratio of 1:1, stir evenly, ferment for 15-18 days, and distill to obtain hemp seed base wine.

[0112] (4) frying hemp seeds at high temperature, crushing, adding 1.5-1.8% of the hemp seeds into the hemp seed base wine obtained in (3), soaking for 15-18 days, filtering with activated carbon, and obtaining hemp seed soaking wine.

[0113] (5) Prepare rice and corn kernels in a ratio of 1:1, wherein the rice is soaked for 24-28 hours and then drained and steamed, the corn kernels are low-temperature dried at 35-40° C. for 24-28 hours and then crushed, stirred evenly, and yellow wine yeast is added in a ratio of 3-5%, solid-state fermentation is carried out for 4-5 days, and after pressing, activated carbon filtering is performed to obtain flavored wine.

[0114] (6) The hemp seed flavoring wine obtained in (5) is used to flavor the hemp seed soaked wine obtained in (4), and the flavoring wine is added in a volume ratio of about 5-8%, thereby obtaining a finished wine.

[0115] Note: The fermentation temperature is 28-32℃ and the soaking wine preparation temperature is room temperature.

[0116] Comparative Example 5: Preparation of finished wine with base wine and flavored wine

[0117] (1) Mix sorghum, corn, wheat and rice in a ratio of 4:2:1:1, soak for 24-28 hours, drain, steam, add 1-2% saccharification yeast according to the mass ratio, stir evenly, and saccharify for 24-26 hours.

[0118] (2) The hemp seeds are dried at low temperature at 35-40° C. for 24-28 h, crushed, added to the saccharified raw materials in (1) at a mass ratio of 0.5%-0.8%, added with white wine yeast at a mass ratio of 2-3%, added with an appropriate amount of sterilized rice husk, stirred evenly, and fermented for 12-15 days to obtain wine lees.

[0119] (3) Prepare the saccharified raw material as described in (1), add the distiller's grains obtained in (2) in a ratio of 1:1, stir evenly, ferment for 15-18 days, and distill to obtain hemp seed base wine.

[0120] (4) Rice, corn kernels, and hemp seeds are prepared in a ratio of 1:1:1, wherein the rice is soaked for 24-28 hours and then drained and steamed, the hemp seeds and corn kernels are low-temperature dried at 35-40° C. for 24-28 hours and then crushed, stirred evenly, and yellow wine yeast is added in a ratio of 3-5%, solid-state fermentation is carried out for 4-5 days, and after squeezing, activated carbon filtering is performed to obtain hemp seed flavoring wine.

[0121] (5) The hemp seed flavoring wine obtained in (4) is used to flavor the hemp seed base wine obtained in (3), and the flavoring wine is added in a volume ratio of about 5-8% to obtain a finished wine.

[0122] Note: The fermentation temperature is 28-32℃.

[0123] Comparative Example 6 Preparation of base wine

[0124] (1) Mix sorghum, corn, wheat and rice in a ratio of 4:2:1:1, soak for 24-28 hours, drain, steam, add 1-2% saccharification yeast according to the mass ratio, stir evenly, and saccharify for 24-26 hours.

[0125] (2) The hemp seeds are dried at low temperature at 35-40° C. for 24-28 h, crushed, added to the saccharified raw materials in (1) at a mass ratio of 0.5%-0.8%, added with white wine yeast at a mass ratio of 2-3%, added with an appropriate amount of sterilized rice husk, stirred evenly, and fermented for 12-15 days to obtain wine lees.

[0126] (3) Prepare the saccharified raw material as described in (1), add the distiller's grains obtained in (2) in a ratio of 1:1, stir evenly, ferment for 15-18 days, and distill to obtain hemp seed base wine.

[0127] Note: The fermentation temperature is 28-32℃.

[0128] Comparative Example 7 Preparation of Soaking Wine

[0129] (1) Mix sorghum, corn, wheat and rice in a ratio of 4:2:1:1, soak for 24-28 hours, drain, steam, add 1-2% saccharification yeast according to the mass ratio, stir evenly, and saccharify for 24-26 hours.

[0130] (2) The hemp seeds are dried at low temperature at 35-40° C. for 24-28 h, crushed, added to the saccharified raw materials in (1) at a mass ratio of 0.5%-0.8%, added with white wine yeast at a mass ratio of 2-3%, added with an appropriate amount of sterilized rice husk, stirred evenly, and fermented for 12-15 days to obtain wine lees.

[0131] (3) Prepare the saccharified raw material as described in (1), add the distiller's grains obtained in (2) in a ratio of 1:1, stir evenly, ferment for 15-18 days, and distill to obtain hemp seed base wine.

[0132] (4) frying hemp seeds at high temperature, crushing, adding 1.5-1.8% of the hemp seeds into the hemp seed base wine obtained in (3), soaking for 15-18 days, filtering with activated carbon, and obtaining hemp seed soaking wine.

[0133] Note: The fermentation temperature is 28-32℃ and the soaking wine preparation temperature is room temperature.

[0134] Comparative Example 8: The base liquor is made of commercially available liquor (55% vol) to make soaking liquor.

[0135] (1) Fry the hemp seeds at high temperature and crush them.

[0136] (2) Add 1.5-1.8% of the base liquor into the commercially available liquor.

[0137] (3) Soak for 15-18 days.

[0138] (4) After activated carbon filtration, hemp seed soaked wine is obtained.

[0139] Note: The preparation temperature of the soaking wine is room temperature.

[0140] Comparative Example 9: The base liquor is made of commercially available liquor (55% vol)

[0141] (1) Fry the hemp seeds at high temperature and crush them.

[0142] (2) Add 1.5-1.8% of the base liquor into the commercially available liquor.

[0143] (3) Soak for 15-18 days.

[0144] (4) After activated carbon filtration, hemp seed soaked wine is obtained.

[0145] (5) Rice, corn kernels, and hemp seeds are prepared in a ratio of 1:1:1, wherein the rice is soaked for 24-28 hours and then drained and steamed, the hemp seeds and corn kernels are low-temperature dried at 35-40° C. for 24-28 hours and then crushed, stirred evenly, and yellow wine yeast is added in a ratio of 3-5%, solid-state fermentation is carried out for 4-5 days, and after squeezing, activated carbon filtering is performed to obtain hemp seed flavoring wine.

[0146] (6) The hemp seed flavoring wine obtained in (5) is used to flavor the hemp seed soaked wine obtained in (4), and the flavoring wine is added in a volume ratio of about 5-8%, thereby obtaining a finished wine.

[0147] Note: The fermentation temperature is 28-32℃ and the soaking wine preparation temperature is room temperature.

[0148] The liquor obtained in the embodiment and the comparative example was subjected to relevant tests, as follows:

[0149] 1. Detection of hydroxyl radical scavenging rate

[0150] Using the Fenton reaction method, 6 mmol / L FeSO 4 Solution, 6mmol / LH 2 O 2 2 mL of solution, sample to be tested or distilled water (control) were added after standing for 10 min. 2 mL of 6 mmol / L salicylic acid solution was added and the mixture was allowed to stand for 30 min. The absorbance at a wavelength of 510 nm was measured. Hydroxyl radical scavenging rate A 1 The calculation formula is as follows:

[0151] A 1 =(1-A 0 / A x )×100%

[0152] Where: A 0 A is the absorbance value of the sample to be tested; x is the absorbance value of distilled water (control). The test results are shown in Table 1-6.

[0153] Table 1 Optimization of hemp seed addition amount in base wine preparation process

[0154] Hemp seed addition amount Hydroxyl radical scavenging rate Example 2-1 0.3％ 84.93％ Example 2-2 0.4％ 86.54％ Example 2-3 0.5％ 88.52％ Embodiment 2-4 0.6％ 88.49％ Embodiment 2-5 0.7％ 88.58％ Embodiment 2-6 0.8％ 88.53％ Embodiment 2-7 0.9％ 87.42％ Embodiment 2-8 1.0％ 88.15％

[0155] Table 2 Optimization of the proportion of lees added during base wine preparation

[0156] Add Scale Hydroxyl radical scavenging rate Embodiment 2-9 3:1 80.29％ Embodiment 2-10 2:1 85.26％ Example 2-11 1:1 88.62％ Example 2-12 1:2 82.59％ Example 2-13 1:3 78.22％

[0157] Table 3 Optimization of the proportion of hemp seed added during the preparation of soaked wine

[0158] Add Scale Hydroxyl radical scavenging rate Embodiment 2-14 0.9％ 89.49％ Example 2-15 1.2％ 90.12％ Example 2-16 1.5％ 91.59％ Example 2-17 1.8％ 91.62％ Example 2-18 2.1％ 91.35％ Example 2-19 2.4％ 90.23％

[0159] Table 4 Optimization of the proportion of hemp seed added in the preparation process of flavored wine

[0160] Add Scale Hydroxyl radical scavenging rate Embodiment 2-20 1:1:0.6 86.89％ Example 2-21 1:1:0.8 91.26％ Example 2-22 1:1:1 95.63％ Example 2-23 1:1:1.2 92.12％ Example 2-24 1:1:1.4 89.65％

[0161] Table 5 Optimization of the ratio of flavoring wine and soaking wine

[0162] Add Scale Hydroxyl radical scavenging rate Example 2-25 3％ 89.26％ Example 2-26 4％ 90.12％ Example 2-27 5％ 92.61％ Example 2-28 6％ 92.58％ Example 2-29 7％ 92.63％ Example 2-30 8％ 92.62％ Example 2-31 9％ 90.02％ Example 2-32 10％ 88.79％

[0163] Table 6 Comparison of hydroxyl radical scavenging rates between the examples and the comparative examples

[0164]

[0165]

[0166] 2. Detection of DPPH clearance rate

[0167] Add 1 mL of 0.2 mmol / L DPPH ethanol solution to 1 mL of the sample to be tested, mix well and let stand for 30 minutes, and measure the absorbance at 517 nm. Set up 3 parallels for each sample. DPPH free radical scavenging rate A 2 The calculation formula is as follows:

[0168] A 2 =[1-(A s -A x ) / A 0 ]×100%

[0169] Where: A s A is the absorbance value of 1 mL of the sample to be tested plus 1 mL of DPPH ethanol solution; x A is the absorbance of 1 mL of sample plus 1 mL of solvent; 0 It is the absorbance value of 1 mL DPPH ethanol solution plus 1 mL solvent.

[0170] The test results are shown in Table 7-12.

[0171] Table 7 Optimization of hemp seed addition amount in base wine preparation process

[0172] Hemp seed addition amount DPPH clearance Example 2-1 0.3％ 88.72％ Example 2-2 0.4％ 89.58％ Example 2-3 0.5％ 90.15％ Embodiment 2-4 0.6％ 90.12％ Embodiment 2-5 0.7％ 90.16％ Embodiment 2-6 0.8％ 90.14％ Embodiment 2-7 0.9％ 89.52％ Embodiment 2-8 1.0％ 89.16％

[0173] Table 8 Optimization of the proportion of lees added during base wine preparation

[0174]

[0175]

[0176] Table 9 Optimization of the proportion of hemp seed added during the preparation of soaked wine

[0177] Add Scale DPPH clearance Embodiment 2-14 0.9％ 91.02％ Example 2-15 1.2％ 91.58％ Example 2-16 1.5％ 92.36％ Example 2-17 1.8％ 92.38％ Example 2-18 2.1％ 92.33％ Example 2-19 2.4％ 92.32％

[0178] Table 10 Optimization of the proportion of hemp seed added in the preparation process of flavored wine

[0179] Add Scale DPPH clearance Embodiment 2-20 1:1:0.6 92.68％ Example 2-21 1:1:0.8 93.46％ Example 2-22 1:1:1 94.25％ Example 2-23 1:1:1.2 94.02％ Example 2-24 1:1:1.4 93.29％

[0180] Table 11 Optimization of the ratio of flavoring wine and soaking wine

[0181] Add Scale DPPH clearance Example 2-25 3％ 92.59％ Example 2-26 4％ 92.86％ Example 2-27 5％ 93.85％ Example 2-28 6％ 93.68％ Example 2-29 7％ 93.88％ Example 2-30 8％ 93.82％ Example 2-31 9％ 93.48％ Example 2-32 10％ 93.42％

[0182] Table 12 Comparison of DPPH removal rates between the embodiments and the comparative examples

[0183]

[0184]

[0185] 3. ABTS clearance detection

[0186] 7.4mmoL / L ABTS and 2.6mmoL / L K 2 S 2 O 8 Take 0.2mL of each solution, mix well and react in the dark for 12 hours, then dilute 40-50 times with 95% ethanol to make the absorbance of the mixed solution (working solution) at 734nm between 0.68-0.72. Mix 0.8mL of working solution with 0.2mL of the sample to be tested or 95% ethanol (control), let stand for 6-8min, and measure the absorbance at 734nm. ABTS clearance rate A 3 The calculation formula is as follows:

[0187] A 3 =(1-A 0 / A x )×100%

[0188] Where: A 0 A is the absorbance value of the sample to be tested; x It is the absorbance value of 95% ethanol (control).

[0189] The test results are shown in Tables 13-18.

[0190] Table 13 Optimization of hemp seed addition amount in base wine preparation process

[0191] Hemp seed addition amount ABTS clearance Example 2-1 0.3％ 82.33％ Example 2-2 0.4％ 84.16％ Example 2-3 0.5％ 86.32％ Embodiment 2-4 0.6％ 86.28％ Embodiment 2-5 0.7％ 86.35％ Embodiment 2-6 0.8％ 86.38％ Embodiment 2-7 0.9％ 86.19％ Embodiment 2-8 1.0％ 85.96％

[0192] Table 14 Optimization of the proportion of lees added during base wine preparation

[0193] Add Scale ABTS clearance Embodiment 2-9 3:1 79.25％ Embodiment 2-10 2:1 81.26％ Example 2-11 1:1 86.34％ Example 2-12 1:2 84.36％ Example 2-13 1:3 82.77％

[0194] Table 15 Optimization of the proportion of hemp seed added during the preparation of soaked wine

[0195] Add Scale ABTS clearance Embodiment 2-14 0.9％ 87.53％ Example 2-15 1.2％ 87.92％ Example 2-16 1.5％ 88.34％ Example 2-17 1.8％ 88.36％ Example 2-18 2.1％ 88.22％ Example 2-19 2.4％ 88.19％

[0196] Table 16 Optimization of the proportion of hemp seed added in the preparation process of flavored wine

[0197] Add Scale ABTS clearance Embodiment 2-20 1:1:0.6 89.63％ Example 2-21 1:1:0.8 90.33％ Example 2-22 1:1:1 91.42％ Example 2-23 1:1:1.2 91.08％ Example 2-24 1:1:1.4 89.82％

[0198] Table 17 Optimization of the ratio of flavoring wine and soaking wine

[0199] Add Scale ABTS clearance Example 2-25 3％ 89.26％ Example 2-26 4％ 90.12％ Example 2-27 5％ 90.28％ Example 2-28 6％ 90.32％ Example 2-29 7％ 90.26％ Example 2-30 8％ 90.30％ Example 2-31 9％ 89.82％ Example 2-32 10％ 89.96％

[0200] Table 18 Comparison of ABTS clearance rates between the examples and the comparative examples

[0201] Test samples ABTS clearance Example 1 91.38％ Example 2 90.39％ Comparative Example 1 89.52％ Comparative Example 2 88.36％ Comparative Example 3 87.98％ Comparative Example 4 87.29％ Comparative Example 5 88.26％ Comparative Example 6 86.26％ Comparative Example 7 88.38％ Comparative Example 8 84.33％ Comparative Example 9 85.46％

[0202] 4. Detection of reduction power

[0203] Mix 1.0mL of the sample or distilled water (control), 2.5mL of PBS buffer solution (0.2mol / L, pH 6.6) and 2.5mL of 1% potassium ferricyanide solution, place in a 50℃ water bath for 20min, add 2.5mL of 10% TCA, and centrifuge the reaction solution at 3500r / min for 12min. Mix 2.5mL of the above supernatant, 2.5mL of distilled water and 0.5mL of 0.1% ferric chloride solution, let stand for 10min, and measure the absorbance at a wavelength of 700nm. The absorbance is proportional to the reducing ability.

[0204] The test results are shown in Tables 19-24.

[0205] Table 19 Optimization of the amount of hemp seed added during base wine preparation

[0206]

[0207]

[0208] Table 20 Optimization of the proportion of lees added during base wine preparation

[0209] Add Scale Reduction power Embodiment 2-9 3:1 0.0945 Embodiment 2-10 2:1 0.1126 Example 2-11 1:1 0.3258 Example 2-12 1:2 0.2635 Example 2-13 1:3 0.1856

[0210] Table 21 Optimization of the proportion of hemp seed added during the preparation of soaked wine

[0211] Add Scale Reduction power Embodiment 2-14 0.9％ 0.4052 Example 2-15 1.2％ 0.4156 Example 2-16 1.5％ 0.4378 Example 2-17 1.8％ 0.4369 Example 2-18 2.1％ 0.4355 Example 2-19 2.4％ 0.4323

[0212] Table 22 Optimization of the proportion of hemp seed added in the preparation process of flavored wine

[0213] Add Scale Reduction power Embodiment 2-20 1:1:0.6 1.3536 Example 2-21 1:1:0.8 1.4732 Example 2-22 1:1:1 1.5528 Example 2-23 1:1:1.2 1.4952 Example 2-24 1:1:1.4 1.3233

[0214] Table 23 Optimization of the ratio of flavoring wine and soaking wine

[0215]

[0216]

[0217] Table 24 Comparison of reducing power between the embodiment and the comparative example

[0218] Test samples Reduction power Example 1 1.5496 Example 2 0.8402 Comparative Example 1 0.6854 Comparative Example 2 0.7109 Comparative Example 3 0.5844 Comparative Example 4 0.6322 Comparative Example 5 0.7532 Comparative Example 6 0.3251 Comparative Example 7 0.4366 Comparative Example 9 0.2853 Comparative Example 10 0.5527

[0219] 5. Alcohol Content

[0220] The alcohol content was determined by directly measuring the hemp seed liquor product prepared in Example 1 of the present invention using a handheld alcohol meter (DMA35 handheld alcohol meter).

[0221] The test results are shown in Table 25.

[0222] Table 25 Alcohol content of the embodiments and comparative examples

[0223]

[0224]

[0225] 6. Sensory evaluation of finished wine

[0226] All finished wines in Example 1 and Comparative Examples 1 to 10 of the present invention were evaluated with reference to GB / T 33404-2016 "Guidelines for Sensory Evaluation of Liquor". The evaluation staff consisted of 20 professionals, who scored from four dimensions, namely, vision, smell, taste, and wine style, and scored with reference to the sensory evaluation table 26 (full score 100 points).

[0227] The results are shown in Table 27.

[0228] Table 26 Description of sensory evaluation of liquor in different dimensions

[0229]

[0230]

[0231] Table 27: Finished wine evaluation and scoring in the present invention

[0232] Test samples Alcohol content Points(100) Example 2 52%vol 98 Comparative Example 1 52%vol 92 Comparative Example 2 52%vol 85 Comparative Example 3 52%vol 90 Comparative Example 4 52%vol 83 Comparative Example 5 52%vol 88 Comparative Example 9 52%vol 82

[0233] The technical features of the above-described embodiments may be arbitrarily combined. To make the description concise, not all possible combinations of the technical features in the above-described embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0234] The above-mentioned embodiments only express several implementation methods of the present invention, and the descriptions thereof are relatively specific and detailed, but they cannot be understood as limiting the scope of the invention patent. It should be pointed out that, for ordinary technicians in this field, several variations and improvements can be made without departing from the concept of the present invention, and these all belong to the protection scope of the present invention. Therefore, the protection scope of the patent of the present invention shall be subject to the attached claims.

Claims

1. A method for preparing hemp seed liquor, characterized in that: The following steps are involved: S1, mixing sorghum, corn, wheat and rice, soaking, draining, steaming, adding saccharification distiller's yeast, mixing evenly, saccharifying, and obtaining a first mixture; S2, drying hemp seeds at 35-40° C., crushing, adding to the first mixture obtained in step S1, and then adding white wine yeast and sterilized rice husks, fermenting, and obtaining vinasse; S3, sorghum, corn, wheat and rice are mixed, soaked, drained, steamed, saccharified distiller's yeast is added, mixed evenly, saccharified, and a second mixture is obtained; the second mixture is mixed evenly with the vinasse obtained in step S2, and after fermentation, distilled to obtain hemp seed base wine; S4, frying hemp seeds at high temperature, crushing, adding to the hemp seed base wine obtained in step S3, soaking, filtering with activated carbon, and obtaining hemp seed soaked wine; S5, soaking the rice, draining and steaming it, drying the hemp seeds and corn kernels at 35-40° C. and crushing them, and mixing them evenly with the steamed rice to obtain a third mixture; adding rice wine yeast to the third mixture for solid-state fermentation, squeezing, and filtering with activated carbon to obtain hemp seed flavoring wine; S6, adding the hemp seed flavoring wine into the hemp seed soaking wine for seasoning to obtain the hemp seed liquor.

2. The method for preparing hemp seed liquor according to claim 1, wherein In step S1, the raw material soaking time is 24-28 hours; and / or, the added amount of the saccharification distiller's yeast is 1-2% of the total mass of the sorghum, corn, wheat and rice; and / or, the saccharification time is 24-30 hours.

3. The method for preparing hemp seed liquor according to claim 1, wherein In step S2, the amount of hemp seed added is 0.5%-1.0% of the mass of the first mixture; and / or the amount of white wine yeast added is 2%-3% of the first mixture; and / or the fermentation time is 12-15 days.

4. The method for preparing hemp seed liquor according to claim 1, wherein In step S3, the mass ratio of the second mixture to the lees is (1:2) to (3:1); and / or the fermentation time is 15-18 days.

5. The method for preparing hemp seed liquor according to claim 1, characterized in that, In step S4, the amount of hemp seed added is 1.2%-2.4% of the mass of the hemp seed base wine; and / or the soaking time is 15-18 days.

6. The method for preparing hemp seed liquor according to claim 1, characterized in that: In step S5, the amount of rice wine yeast added is 3-5% of the mass of the third mixture; and / or the time of the solid-state fermentation is 4-5 days; and / or the mass ratio of the rice, corn kernel and hemp seed is 1:1:(0.8-1.2).

7. The method for preparing hemp seed liquor according to claim 1, characterized in that: In step S6, the amount of the hemp seed flavoring wine added is 4%-9% of the hemp seed soaking wine.

8. Hemp seed liquor obtained by the preparation method according to any one of claims 1 to 7.

9. A method for preparing hemp seed flavored wine, characterized in that: The following steps are involved: Rice, corn kernels and hemp seeds are mixed, wherein the rice is soaked for 24-28 hours, then drained and steamed; the hemp seeds and corn kernels are dried at 35-40° C., then crushed, added to the steamed rice and mixed evenly to obtain a third mixture; rice wine yeast is added to the third mixture, solid-state fermentation is carried out, and after squeezing, activated carbon filtering is performed to obtain the flavored wine.

10. The hemp seed flavoring wine obtained by the preparation method according to claim 9.

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