Preparation distiller's yeast medicine containing Chinese herbal medicines and preparation method of preparation distiller's yeast medicine

Abstract

The invention belongs to the technical field of food fermentation, and particularly relates to a distiller's yeast preparation medicine containing Chinese herbal medicines and a preparation method thereof. The wine making yeast medicine containing the Chinese herbal medicines is prepared from the following raw materials in parts by weight: 60 to 70 parts of rice flour, 15 to 20 parts of wheat flour, 5 to 7 parts of resveratrol, 8 to 10 parts of Chinese herbal medicine powder, 0.2 to 0.4 part of saccharomycetes, 0.1 to 0.2 part of lactic acid bacteria and 0.1 to 0.2 part of mould. According to the technical scheme of scientific proportioning of the Chinese wolfberry fruits, the kudzuvine roots, the hawthorn fruits, the spina date seeds and the prepared rehmannia roots, the functional combination of the Chinese herbal medicines is optimized, and the technical effects of improving insomnia, tonifying the kidney and resisting fatigue are achieved; the problems of single function and insufficient pertinence are solved, so that the distiller's yeast has higher health-care value and market adaptability.

Description

Technical Field

[0001] The present invention belongs to the technical field of food fermentation, and particularly relates to a wine-making koji medicine containing Chinese herbal medicines and a preparation method thereof. Background Art

[0002] In fermented foods, as the core fermenting agent, the technological development of wine-making koji mainly focuses on improving fermentation efficiency and flavor quality. Some existing technologies attempt to expand the health care functions of koji by adding Chinese herbal medicines or functional components, such as antioxidant and immune regulation. Although these studies have enhanced the functionality of koji to a certain extent, they often adopt the method of using a single Chinese herbal medicine or a simple combination of components, lacking in-depth research on the compatibility of Chinese herbal medicines and the synergistic mechanism of fermenting strains. At the same time, there are also limitations in the retention rate of active ingredients and the release effect of functional substances during the fermentation process, making it difficult to fully meet the needs of consumers for multi-dimensional health effects.

[0003] However, based on the existing technologies, there are still some technical difficulties in further improving the comprehensive performance of functional koji. First of all, most of the combinations of Chinese herbal medicines in the existing technologies have not achieved the best compatibility, with single functional effects and insufficient synergy, making it difficult to improve multiple health problems such as insomnia, kidney tonifying, and anti-fatigue at the same time. Secondly, due to the unscientific control of the addition amount of Chinese herbal medicines, it may inhibit the activity of strains, reduce the fermentation performance and the stability of koji, which is a relatively common problem in the existing technologies. In addition, functional components such as resveratrol are prone to activity loss during the fermentation process, resulting in limited antioxidant effects. Finally, there is a lack of balance between the functional expansion and flavor regulation of koji. Existing koji often has a negative impact on the flavor of fermented foods while endowing health functions. These problems limit the practical application potential of existing functional koji and urgently need to be solved through more scientific formula design and optimized fermentation processes.

[0004] Therefore, based on this, the technical solution of the present invention is proposed. Summary of the Invention

[0005] Aiming at the deficiencies of the existing technologies, the present invention provides a wine-making koji medicine containing Chinese herbal medicines and a preparation method thereof, which solves the problems of insufficient functionality of traditional koji, difficulty in balancing fermentation performance and functional components, and poor stability of strain activity and functional components during storage.

[0006] To achieve the above object, the solution of the present invention is to provide a wine-making koji medicine containing Chinese herbal medicines, which includes the following raw materials by weight: 60 - 70 parts of rice flour, 15 - 20 parts of wheat flour, 5 - 7 parts of resveratrol, 8 - 10 parts of Chinese herbal medicine powder, 0.2 - 0.4 parts of yeast, 0.1 - 0.2 parts of lactic acid bacteria, and 0.1 - 0.2 parts of mold.

[0007] Among them, rice flour, as the main matrix of the koji, provides an abundant carbon source, and its relatively high content can ensure the energy substances required for microbial fermentation. Wheat flour is rich in protein and amylase, which can assist microorganisms in saccharification and fermentation and endow the wine body with a unique flavor. The content range of resveratrol is selected based on the balance of its functionality (antioxidant, anti-inflammatory) and fermentation tolerance. When it is lower than 3%, the functionality is not obvious, and when it is higher than 8%, it may affect the activity of fermentation strains. The Chinese herbal medicine powder endows the koji with specific health care functions and at the same time promotes the fermentation microorganisms within this range, avoiding the inhibition of strains caused by excessive addition. The addition ratios of yeast, lactic acid bacteria, and molds are optimized to ensure both fermentation efficiency and the synergistic effect among the microbial communities, achieving a stable koji fermentation function.

[0008] Preferably, by weight, the Chinese herbal medicine powder comprises the following raw materials: 2.4 - 4.0 parts of wolfberry fruits, 1.6 - 3.0 parts of kudzu roots, 1.2 - 2.5 parts of hawthorns, 0.8 - 2.0 parts of wild jujube seeds, and 0.4 - 1.5 parts of prepared rehmannia roots.

[0009] Among them, wolfberry polysaccharides achieve the effect of nourishing yin and tonifying the kidney by regulating the adrenal cortex function and promoting the activity of immune cells; carotenoids, as natural antioxidants, can neutralize free radicals in the body, improve vascular health, and enhance the anti-fatigue ability. Puerarin isoflavones act on the nitric oxide (NO) pathway of vascular endothelial cells to improve vascular elasticity, regulate blood pressure, and at the same time enhance the blood supply capacity of the kidneys, thus achieving the effect of tonifying the kidney; in addition, the antioxidant properties of isoflavones also help relieve insomnia symptoms. Hawthorn flavonoids have significant antioxidant and lipid-lowering effects. By reducing lipid deposition, they protect the elasticity and permeability of blood vessels; organic acids indirectly improve intestinal absorption function by stimulating gastrointestinal peristalsis and secreting gastric acid, providing a good nutritional metabolism environment for the body, relieving fatigue, and improving sleep quality. Wild jujube seed saponins can regulate the secretion of brain neurotransmitters (such as serotonin and GABA), improve nerve excitability, and thus achieve the effect of helping sleep. At the same time, its antioxidant effect can relieve stress-induced nerve damage and further improve sleep quality. Prepared rehmannia roots have a significant improvement effect on kidney deficiency or fatigue syndrome by supplementing kidney yin and enhancing the kidney's detoxification function. At the same time, its active ingredients have the effects of regulating immune function and improving microcirculation, providing long-term nourishing support for the body.

[0010] Preferably, the resveratrol is a purified powder obtained by purifying grape skins.

[0011] Resveratrol is a natural component in grape skins and has functions such as antioxidant, anti-inflammatory, and metabolic regulation. In the production of koji for liquor-making, resveratrol can not only retain its activity, endow the liquor body with antioxidant function, but also scavenge free radicals during the fermentation process, thereby enhancing the vitality of fermentation strains. Adding resveratrol in the form of purified powder through extraction can ensure its stability during the processing and storage of koji and increase its retention rate in the liquor body.

[0012] Preferably, the yeast is Saccharomyces cerevisiae, and the viable count of Saccharomyces cerevisiae is not less than 10 6 CFU / g.

[0013] Saccharomyces cerevisiae is the core strain for koji fermentation, and its viable count directly determines the fermentation efficiency and alcohol production of koji. Controlling the viable count to be not less than 10 6 CFU / g can ensure that the koji has high fermentation ability and can quickly metabolize sugars to produce alcohol during the fermentation process. At the same time, Saccharomyces cerevisiae can also produce various aromatic substances to enrich the flavor of the liquor body.

[0014] Preferably, the lactic acid bacterium is Lactobacillus plantarum, and the mold is Aspergillus niger.

[0015] Lactobacillus plantarum is a high-quality lactic acid bacterium that can regulate the pH value of the fermentation environment by metabolizing lactic acid, thereby inhibiting the growth of harmful bacteria and improving the acidity and taste of the liquor body; Aspergillus niger is a high-quality saccharifying strain that can produce highly active saccharifying enzymes to decompose starch in raw materials into fermentable sugars for use by yeasts and lactic acid bacteria. This combination of strains can effectively improve the fermentation efficiency of koji, optimize the fermentation environment, and endow the final product with excellent flavor and quality.

[0016] Based on the same technical concept, the present invention further provides a preparation method of a koji for liquor-making containing Chinese herbal medicines, and the preparation method includes the following steps:

[0017] (1) Chinese herbal medicine treatment: Mix wolfberry, kudzu root, hawthorn, wild jujube seed, and rehmannia root, wash them, air-dry and crush them in sequence to obtain Chinese herbal medicine powder;

[0018] (2) Mixing materials: Mix the Chinese herbal medicine powder, rice flour, wheat flour, and resveratrol evenly to obtain a premix;

[0019] (3) Strain activation and inoculation: Dissolve yeast, lactic acid bacterium, and mold in water and activate them, and then evenly spray them onto the premix for inoculation to obtain an inoculated material;

[0020] (4) Fermentation: Ferment the inoculated material to obtain fermented koji;

[0021] (5) Drying: Hot air dry the fermented koji to obtain dried koji;

[0022] (6) Storage: Store the dried distiller's yeast after vacuum packaging.

[0023] Among them, in step (1), the cleaning, drying and pulverizing of Chinese herbal medicines ensure the stability of their components and improve the dispersibility; in step (2), the uniformity of the distiller's yeast components is improved through the uniform distribution of the mixer; in step (3), the activity of the strains is activated by controlling the temperature and time to ensure the efficient progress of subsequent fermentation; in step (4), the metabolic environment of the strains is optimized through the control of temperature, humidity and turning the distiller's yeast; in step (5), the low-temperature hot air method is adopted to avoid the loss of active substances; in step (6), the shelf life of the distiller's yeast is extended through vacuum packaging and low-temperature environment.

[0024] Preferably, in step (1), the cleaning method is: using a hydrocyclone cleaner to clean at a water flow rate of 50 - 70 L / min for 5 - 10 min;

[0025] And / or, the air-drying method is: using a hot air dryer for air-drying, setting the temperature at 50 - 60 °C, setting the air flow rate at 1.5 - 2.5 m / s, setting the air-drying time at 3 - 4 h, and controlling the moisture content after air-drying to be 7 - 9 wt%;

[0026] And / or, the pulverizing method is: using a pulverizer to pulverize to 70 - 80 mesh.

[0027] Among them, the water flow rate of 50 - 70 L / min and the cleaning time of 5 - 10 min of the hydrocyclone cleaner can ensure that the surface impurities of Chinese herbal medicines are removed sufficiently, while avoiding damage caused by too high water flow rate; the temperature of 50 - 60 °C and the air flow rate of 1.5 - 2.5 m / s of the hot air dryer can quickly reduce the moisture content to 7 - 9%, retaining the active ingredients and avoiding high-temperature degradation.

[0028] Preferably, in step (2), the mixing method is: using a mixer to stir at a rotation speed of 20 - 50 r / min for 5 - 10 min;

[0029] And / or, in step (3), dissolve yeast, lactic acid bacteria, and mold in constant-temperature water at 30 - 35 °C;

[0030] And / or, in step (3), the activation method is: statically activate in a constant-temperature incubator at 30 - 35 °C for 10 - 20 min;

[0031] And / or, in step (3), during the inoculation process, the spraying ratio of the bacterial liquid is 0.2 - 0.5 wt% of the premix.

[0032] Among them, a rotation speed of 20 - 50 r / min for the mixer can ensure the uniform distribution of raw materials and avoid material caking; a temperature of 30 - 35 °C and a cultivation time of 10 - 20 min for the constant temperature incubator can activate the metabolic activity of the strains and avoid over-cultivation from affecting the stability of the bacterial liquid.

[0033] Preferably, in step (4), the fermentation method is as follows: placing the inoculated material in a fermentation container lined with sterile gauze, and fermenting for 10 - 12 d under the conditions of a temperature of 30 - 32 °C and a humidity of 85 - 90%; the fermentation container is a stainless-steel tray or a bamboo-woven fermentation basket with a depth of 5 - 10 cm, the paving thickness of the inoculated material is 2 - 5 cm, and the koji is turned over every 2 - 3 d during fermentation.

[0034] Among them, a fermentation container depth of 5 - 10 cm and a paving thickness of 2 - 5 cm can ensure the uniform distribution of fermentation heat and oxygen; turning over the koji every 2 - 3 d can avoid overheating during fermentation or uneven distribution of the strains.

[0035] Preferably, in step (5), the hot air drying method is as follows: using a hot air dryer for air drying, setting the temperature at 40 - 50 °C, setting the air flow rate at 1.5 - 3.0 m / s, setting the air drying time at 12 - 24 h until the moisture content is lower than 12 wt%.

[0036] And / or, in step (6), sealing and packaging the dried koji using a vacuum packaging machine, and storing it in an environment with a temperature of 4 - 6 °C, a humidity of 40 - 70%, and a moisture content controlled below 10% for 6 - 12 months; the vacuum degree of the vacuum packaging machine is controlled at -80 - -100 kPa, and the packaging tightness, moisture content, and strain activity need to be checked every 1 - 2 months during storage.

[0037] Among them, an air flow rate of 1.5 - 3.0 m / s for the hot air dryer ensures drying uniformity; a storage humidity of 40 - 70% and a vacuum degree of -80 - -100 kPa prevent strain inactivation, and checking every 1 - 2 months ensures stable quality.

[0038] The beneficial effects of the present invention are as follows:

[0039] 1. Through the scientific ratio technical solution of Chinese wolfberry, kudzu root, hawthorn, wild jujube seed, and rehmannia glutinosa, the present invention optimizes the functional combination of Chinese herbal medicines, achieving remarkable technical effects of improving insomnia, tonifying the kidney, and anti-fatigue. Compared with the koji solutions designed with single Chinese herbal medicines or functional components in the prior art, it solves the problems of single functionality and insufficient pertinence, making the koji more valuable for health care and market adaptability.

[0040] 2. Through the optimized ratio of Chinese herbal medicine powder, the present invention ensures the health care function while avoiding the negative impact on the fermentation performance of the koji. In the prior art, there is a common problem that excessive addition of Chinese herbal medicine inhibits the activity of strains. However, through scientific screening and ratio, the present invention solves the compatibility problem between Chinese herbal medicine and fermentation strains, thereby improving the practicability and functional stability of the koji.

[0041] 3. By combining resveratrol with traditional Chinese herbal medicine formula, the present invention further exerts the effects of antioxidant and improving vascular health, and enhances the bioavailability of functional components during the fermentation process. Compared with the prior art in which the activity of resveratrol is severely lost, the present invention solves the problems of unstable functional components and low activity utilization rate.

[0042] 4. The present invention adopts a precise ratio scheme of functional koji, which can not only endow the wine body with rich functionality but also optimize its flavor characteristics. In the prior art, common functional koji has problems such as uncoordinated flavor or insignificant efficacy due to unscientific ratio. In the present invention, this problem is solved through the reasonable design of resveratrol and Chinese herbal medicine, thereby endowing the koji with good market adaptability and commercial value. Detailed implementation mode

[0043] To make the objectives, technical solutions and advantages of the present invention clearer, the technical solutions of the present invention will be described in detail below. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all embodiments. Based on the embodiments of the present invention, all other implementation manners obtained by those of ordinary skill in the art without creative efforts fall within the scope protected by the present invention.

[0044] Example 1

[0045] This example provides a preparation method of a koji-making medicine containing Chinese herbal medicine, and its efficacy is to improve insomnia and tonify the kidney. The preparation method includes the following steps:

[0046] (1) Chinese herbal medicine treatment: Take 30 g of wolfberry fruits, 25 g of kudzu roots, 15 g of hawthorns, 10 g of wild jujube seeds, and 5 g of prepared rehmannia roots. After mixing the raw materials, use a hydrocyclone washer to wash with a water flow of 70 L / min for 6 minutes to remove impurities. Place the washed Chinese herbal medicine in a hot air dryer, set the temperature to 50 °C, the air flow rate to 1.8 m / s, and dry for 3 hours until the moisture content is 8%. Then use a pulverizer to pulverize it through a 70-mesh sieve to obtain Chinese herbal medicine powder for standby.

[0047] (2) Mixing: Weigh 65 g of rice flour, 20 g of wheat flour, 8 g of Chinese herbal medicine powder, and 6 g of resveratrol, add them to a mixer according to the ratio, set the rotation speed to 40 r / min, and mix for 6 minutes to ensure uniform mixing to obtain a premix.

[0048] (3) Activation and inoculation of strains: Saccharomyces cerevisiae, Lactobacillus plantarum, and Aspergillus niger were activated at 33 °C, 30 °C, and 35 °C for 15 minutes respectively (the ratio of Saccharomyces cerevisiae, Lactobacillus plantarum, and Aspergillus niger was 1:1:1). Subsequently, they were evenly sprayed onto the surface of the premix using a sprayer, and the inoculation ratio was 0.3 wt% of the total mixture to obtain the inoculated material.

[0049] (4) Fermentation: The inoculated material was spread in a stainless-steel tray with a depth of 10 cm, and the spreading thickness was 4 cm. The fermentation environment was controlled at 30 °C and a humidity of 85%, and the fermentation time was 10 days. The koji was turned over every 2 days to obtain the fermented koji.

[0050] (5) Drying and storage: After fermentation, the spray drying method was used at a temperature of 45 °C until the moisture content of the koji was lower than 12 wt%. It was sealed using a vacuum packaging machine and stored in a 4 °C cold storage to ensure the stability of the strain activity and functional components.

[0051] Example 2

[0052] This example provides a preparation method of a wine koji medicine containing Chinese herbal medicines, and its efficacy is antioxidant and vascular health. The preparation method includes the following steps:

[0053] (1) Treatment of Chinese herbal medicines: Take 40 g of wolfberries, 20 g of kudzu roots, 20 g of hawthorns, 15 g of wild jujube seeds, and 5 g of prepared rehmannia roots. The mixture was washed with a hydrocyclone cleaner for 5 minutes at a water flow rate of 60 L / min. After washing, it was dried using a hot air dryer at a temperature of 50 °C and an air flow rate of 2.0 m / s for 3 hours to control the moisture content to 7%. The dried Chinese herbal medicines were crushed to pass through an 80-mesh sieve to obtain the Chinese herbal medicine powder for standby.

[0054] (2) Mixing: Weigh 60 g of rice flour, 20 g of wheat flour, 10 g of Chinese herbal medicine powder, and 5 g of resveratrol, and add them to the mixer according to the ratio. The rotation speed was set to 50 r / min, and the mixing time was 5 minutes to ensure uniform mixing and obtain the premix.

[0055] (3) Activation and inoculation of strains: Saccharomyces cerevisiae, Lactobacillus plantarum, and Aspergillus niger were activated at 35 °C, 32 °C, and 35 °C for 12 minutes respectively (the ratio of Saccharomyces cerevisiae, Lactobacillus plantarum, and Aspergillus niger was 2:1:1). Subsequently, they were evenly sprayed onto the surface of the premix using a sprayer, and the inoculation ratio was 0.4 wt% of the total mixture to obtain the inoculated material.

[0056] (4) Fermentation: The inoculated material was spread in a stainless-steel tray with a depth of 8 cm, and the spreading thickness was 3 cm. The fermentation environment was controlled at 32 °C and a humidity of 90%, and the fermentation time was 12 days. The koji was turned over every 2 days to obtain the fermented koji.

[0057] (5) Drying and storage: After fermentation is completed, use a hot air circulation dryer at a temperature of 45°C and an air flow rate of 2.5 m / s to dry until the moisture content is less than 12%. Use vacuum packaging for sealed storage at a vacuum degree of -90 kPa and store in a refrigerated environment at 6°C.

[0058] Example 3

[0059] This example provides a preparation method of a wine yeast medicine containing Chinese herbal medicines, and its efficacy is flavor optimization. The preparation method includes the following steps:

[0060] (1) Chinese herbal medicine treatment: Take 35 g of wolfberry, 30 g of kudzu root, 15 g of hawthorn, 8 g of wild jujube seed, and 7 g of rehmannia glutinosa. Wash the mixture with a hydrocyclone cleaner for 6 minutes at a water flow rate of 70 L / min. After washing, use a hot air dryer at a temperature of 55°C and an air flow rate of 2.0 m / s to dry for 3.5 hours, and control the moisture content to 8%. Crush the dried Chinese herbal medicines through a 75-mesh sieve to obtain Chinese herbal medicine powder for standby.

[0061] (2) Mixing: Weigh 68 g of rice flour, 18 g of wheat flour, 9 g of Chinese herbal medicine powder, and 5 g of resveratrol, add them to a mixer in proportion, set the rotation speed to 45 r / min, and mix for 6 minutes to ensure uniform mixing to obtain a premix.

[0062] (3) Strain activation and inoculation: Saccharomyces cerevisiae, Lactobacillus plantarum, and Aspergillus niger are activated at temperatures of 35°C, 32°C, and 35°C for 12 minutes respectively (the ratio of Saccharomyces cerevisiae, Lactobacillus plantarum, and Aspergillus niger is 3:2:1). Then, spray them evenly on the surface of the premix, and the inoculation ratio is 0.3 wt% of the total amount of the mixture to obtain an inoculated material.

[0063] (4) Fermentation: Spread the inoculated material in a stainless steel tray with a depth of 5 cm and a spreading thickness of 3 cm. Control the fermentation environment at 30°C and a humidity of 85%, and the fermentation time is 10 days. Turn the koji once every 3 days to obtain fermented wine yeast.

[0064] (5) Drying and storage: After fermentation is completed, use vacuum freeze-drying, control the temperature to -20°C, and gradually heat up to 10°C to complete drying. After vacuum packaging, store in a refrigerated environment at 10°C.

[0065] Example 4

[0066] This example provides a preparation method of a wine yeast medicine containing Chinese herbal medicines, and its efficacy is functionality and storage stability. The preparation method includes the following steps:

[0067] (1) Chinese herbal medicine treatment: Take 32 g of Chinese wolfberry, 25 g of kudzu root, 20 g of hawthorn, 10 g of wild jujube seed, and 8 g of rehmannia root. Wash the mixture with a hydrocyclone cleaner for 5 minutes at a water flow rate of 70 L / min. After washing, use a hot air dryer at a temperature of 55 °C and an air flow rate of 2.0 m / s for 3 hours to control the moisture content to 7.5%. Crush the dried Chinese herbal medicine through an 80-mesh sieve to obtain Chinese herbal medicine powder for standby.

[0068] (2) Mixing: Weigh 65 g of rice flour, 20 g of wheat flour, 9 g of Chinese herbal medicine powder, and 6 g of resveratrol. Add them to a mixer in proportion, set the rotation speed to 40 r / min, and mix for 8 minutes to ensure uniform mixing and obtain a premix.

[0069] (3) Strain activation and inoculation: Saccharomyces cerevisiae, Lactobacillus plantarum, and Aspergillus niger are activated at 35 °C, 32 °C, and 32 °C for 10 minutes respectively (the ratio of Saccharomyces cerevisiae, Lactobacillus plantarum, and Aspergillus niger is 3:1:2). Then, spray them evenly onto the surface of the premix. The inoculation ratio is 0.5 wt% of the total mixture to obtain an inoculated material.

[0070] (4) Fermentation: Spread the inoculated material in a stainless-steel tray with a depth of 5 cm and a spreading thickness of 3 cm. Control the fermentation environment at 30 °C and a humidity of 88%. Ferment for 10 days and turn the koji every 2 days to obtain a fermented koji.

[0071] (5) Drying and storage: After fermentation, use a hot air circulation dryer at a temperature of 50 °C and an air flow rate of 2.0 m / s to dry until the moisture content is less than 12%. Use vacuum packaging for sealed storage with a vacuum degree of -95 kPa and store in a 4 °C refrigerated environment.

[0072] Control group 1 (imbalanced Chinese herbal medicine ratio)

[0073] (1) Chinese herbal medicine treatment: Take 40 g of Chinese wolfberry, 10 g of kudzu root, 30 g of hawthorn, 5 g of wild jujube seed, and 5 g of rehmannia root. Mix them in proportion, wash with a hydrocyclone cleaner at a water flow rate of 60 L / min for 6 minutes, and dry with a hot air dryer for 3 hours at a temperature of 50 °C. Control the moisture content at 7%. Crush the dried Chinese herbal medicine to 70 mesh.

[0074] (2) Mixing: According to the ratio of 65 g of rice flour, 20 g of wheat flour, 9 g of Chinese herbal medicine powder, and 6 g of resveratrol, put all the raw materials into a mixer, with a mixing rotation speed of 40 rpm and a mixing time of 5 minutes.

[0075] (3) Strain activation and inoculation: Yeast and lactic acid bacteria are activated at 33 °C and 30 °C respectively for 12 minutes, and inoculated at 0.4% of the total mass of the mixture and sprayed evenly.

[0076] (4) Fermentation: Spread the inoculated mixture on a tray with a thickness of 4 cm. The fermentation conditions are 28 °C and a humidity of 80%. The fermentation time is 8 days, and the koji is turned over every 3 days.

[0077] (5) Drying and storage: Dry with a hot air dryer until the moisture content reaches 10% at a temperature of 45 °C. Seal and store using ordinary packaging, and the storage temperature is 10 °C.

[0078] Comparative Example 2 (Insufficient resveratrol addition)

[0079] (1) Chinese herbal medicine treatment: Take 35 g of wolfberry, 20 g of kudzu root, 25 g of hawthorn, 10 g of wild jujube seed, and 10 g of rehmannia root. The cleaning method is the same as in Example 2. The drying temperature is 50 °C, the time is 3 hours, and the moisture is controlled at 8%. Crush to 75 mesh for standby.

[0080] (2) Mixing: Mix according to the ratio of 70 g of rice flour, 20 g of wheat flour, 8 g of Chinese herbal medicine powder, and 2 g of resveratrol. Use a three-dimensional mixer with a mixing speed of 50 rpm and a mixing time of 5 minutes.

[0081] (3) Strain activation and inoculation: Saccharomyces cerevisiae and Lactobacillus are respectively activated at 35 °C for 15 minutes, and the inoculation ratio is 0.5%.

[0082] (4) Fermentation: Spread the mixture evenly in a bamboo fermentation frame with a thickness of 5 cm. The fermentation conditions are 30 °C and a humidity of 90%. The time is 7 days, and the koji is turned over every 2 days.

[0083] (5) Drying and storage: The drying temperature is 50 °C, the air flow rate is 2.5 m / s, and dry until the moisture content of the koji is less than 11%. The packaging is sealed storage with ordinary plastic bags, and the temperature is 8 °C.

[0084] Comparative Example 3 (Excessively high total amount of Chinese herbal medicine)

[0085] (1) Chinese herbal medicine treatment: 40 g of wolfberry, 30 g of kudzu root, 25 g of hawthorn, 15 g of wild jujube seed, and 10 g of rehmannia root (the total amount is significantly increased). The cleaning and drying methods are the same as in Example 3. The drying temperature is 45 °C, the moisture is controlled to 6%, and crush to 70 mesh for standby.

[0086] (2) Mixing: Mix according to the ratio of 60 g of rice flour, 18 g of wheat flour, 12 g of Chinese herbal medicine powder, and 5 g of resveratrol. Use a vertical mixer with a mixing speed of 40 rpm and a mixing time of 8 minutes.

[0087] (3) Strain activation and inoculation: Saccharomyces cerevisiae is activated at 33 °C for 15 minutes, and Lactobacillus is activated at 30 °C for 15 minutes. The inoculation ratio is 0.3%.

[0088] (4) Fermentation: The mixture is spread on a stainless - steel tray with a spreading thickness of 5 cm, and the surface is covered with sterile gauze. The fermentation environment is at 30°C and a humidity of 85%, and the fermentation time is 7 days. The koji is turned over every 3 days.

[0089] (5) Drying and storage: It is dried by a hot - air dryer at a temperature of 45°C, an air - flow speed of 2.0 m / s, and a drying time of 12 hours. After vacuum packaging, it is stored in a cold storage at 8°C.

[0090] Comparative Example 4 (Improper fermentation conditions)

[0091] (1) Chinese herbal medicine treatment: Take 32 g of wolfberry, 25 g of kudzu root, 20 g of hawthorn, 10 g of wild jujube seed, and 8 g of rehmannia root. The cleaning, drying, and pulverizing methods are the same as those in Example 4, and it is dried to a moisture content of 7%.

[0092] (2) Mixing: Mix according to the ratio of 65 g of rice flour, 20 g of wheat flour, 9 g of Chinese - herbal - medicine powder, and 6 g of resveratrol. The mixing speed is 50 rpm, and the mixing time is 7 minutes.

[0093] (3) Strain activation and inoculation: The activation conditions of yeast and lactic acid bacteria are the same as those in Example 4, and the inoculation ratio is 0.5%.

[0094] (4) Fermentation: The fermentation conditions are set at 32°C, a humidity of 70%, a time of 10 days, a spreading thickness of 5 cm, and the koji is turned over every 3 days.

[0095] (5) Drying and storage: The dryer temperature is 55°C, the air - flow speed is 3.0 m / s, and it is dried until the moisture content of the koji is 11%. After vacuum packaging, it is stored in a cold storage at 10°C.

[0096] Verification example

[0097] (I) Comparison of the effect of functional koji on improving insomnia

[0098] Verification purpose:

[0099] Verify the improvement effect of Example 1 (scientifically proportioned Chinese - herbal - medicine koji) of the present invention on insomnia, and compare it with Comparative Example 1 (Chinese - herbal - medicine - proportion - imbalanced koji) to evaluate its influence on sleep latency and total sleep time.

[0100] Experimental materials:

[0101] (i) 30 mice (18 - 22 g), healthy and without disease manifestations.

[0102] (ii) Pentylenetetrazol (PTZ): Used to induce an insomnia model.

[0103] (iii) Koji extract: Extracts prepared from Example 1 and Comparative Example 1 respectively.

[0104] (iv) Other reagents and equipment: gastric infusion syringe, sleep monitor, constant temperature water bath, centrifuge.

[0105] Model establishment:

[0106] A mouse insomnia model was induced by intraperitoneal injection of pentylenetetrazol (50 mg / kg). PTZ is a central nervous system stimulant that can effectively prolong the sleep latency and shorten the total sleep time.

[0107] Grouping and administration:

[0108] The mice were randomly divided into 3 groups (10 mice in each group):

[0109] a. Example 1 group: Gastric infusion of the koji extract of Example 1 (1 g / mL).

[0110] b. Comparative Example 1 group: Gastric infusion of the koji extract of Comparative Example 1 (1 g / mL).

[0111] c. Control group: Gastric infusion of an equal volume of normal saline.

[0112] The drug was administered once a day, 10 mL / kg body weight each time, for 7 consecutive days.

[0113] Detection indexes:

[0114] Sleep latency: Record the time from the injection of pentylenetetrazol until the mice fell asleep, reflecting the severity of insomnia.

[0115] Total sleep time: Record the total time from when the mice fell asleep until they woke up, reflecting the sleep quality.

[0116] Extract preparation:

[0117] 1 g of koji in each group was extracted with 10 mL of deionized water in a 37°C water bath for 30 minutes, centrifuged (8000 rpm) for 10 minutes, and the supernatant was taken.

[0118] Experimental environment:

[0119] The laboratory temperature was controlled at 20±1°C, and the light cycle was 12 hours of light and dark alternation.

[0120] The experimental data are shown in Table 1.

[0121] Table 1

[0122]

[0123]

[0124] As can be seen from Table 1:

[0125] The experimental results showed that the group of Example 1 was significantly effective in improving the sleep of mice, with a significantly shortened sleep latency and a significantly prolonged total sleep time. In contrast, although the effect of the group of Comparative Example 1 was better than that of the control group, the gap was large. This difference was mainly related to the proportion of Chinese herbal medicines. The scientific compatibility of wolfberry, wild jujube seed, and rehmannia root played a synergistic role in Example 1. The saponin components in wild jujube seed directly improved the sleep latency by regulating neurotransmitters such as GABA and 5-HT, while the polysaccharides in wolfberry and the iridoid compounds in rehmannia root provided support for deep sleep by regulating kidney function and the central nervous system. However, in Comparative Example 1, due to the excessive addition of wolfberry and the shortage of kudzu root, the imbalance of Chinese medicine components led to a significant reduction in the improvement effect on sleep quality.

[0126] From a mechanistic perspective, scientifically proportioned Chinese herbal medicines can more effectively improve sleep through neural regulation and body balance. Wild jujube seed plays a role in calming the nerves and helping sleep by inhibiting the excessive excitement of the nervous system, while wolfberry and rehmannia root further enhance the nourishing effect of kidney yin, providing a more stable physiological basis for sleep. In Comparative Example 1, the proportion of hawthorn and wolfberry was relatively high. Although it had certain functions, it did not reach the best synergistic effect, and it might even inhibit the activity of fermentation strains to a certain extent, thereby weakening the overall functionality of the koji.

[0127] In addition, the experiment also proved that the optimization of the fermentation process was equally crucial. The Chinese herbal medicines in Example 1 were precisely screened and the addition amounts were controlled, and the active ingredients released during the fermentation process were fully retained. In Comparative Example 1, due to the uneven proportion of Chinese herbal medicines, some active ingredients might be lost due to metabolic imbalance, further affecting the functional performance of the koji. This shows that the scientifically designed Chinese herbal medicine formula and fermentation process can not only improve the functionality of the koji, but also ensure its stability and consistency, so as to better meet the application requirements for improving insomnia.

[0128] (2) Effect comparison of the functional koji on kidney tonifying

[0129] Verification purpose:

[0130] Compare the effects of Example 1 and Comparative Example 3 on kidney tonifying function, and verify the effect of scientifically proportioned Chinese herbal medicines in improving kidney function and relieving kidney deficiency symptoms by detecting the kidney function indexes of rats.

[0131] Experimental materials:

[0132] 30 healthy male rats (body weight 180 - 220 g).

[0133] Corticosterone solution (20 mg / mL, inducing kidney deficiency model).

[0134] Koji extract of Example 1 and Comparative Example 3.

[0135] Biochemical analysis kit: used for detecting blood urea nitrogen (BUN), creatinine (Cr), superoxide dismutase (SOD) and malondialdehyde (MDA).

[0136] Model establishment:

[0137] Subcutaneous injection of corticosterone (10 mg / kg body weight) once a day for 7 consecutive days to induce a kidney deficiency model.

[0138] Grouping and administration:

[0139] The rats were randomly divided into three groups with 10 rats in each group:

[0140] a. Example 1 group: gavaged with the koji extract of Example 1 (1 g / mL).

[0141] b. Comparative Example 3 group: gavaged with the koji extract of Comparative Example 3 (1 g / mL).

[0142] c. Control group: gavaged with an equal volume of normal saline.

[0143] Gavage once a day, 10 mL / kg body weight each time, for 14 consecutive days.

[0144] Detection indexes:

[0145] Serum blood urea nitrogen (BUN) and creatinine (Cr): reflecting the renal function level. The lower BUN and Cr are, the better the renal function improvement is.

[0146] Antioxidant capacity of renal tissue: detecting the activity of superoxide dismutase (SOD) and the content of malondialdehyde (MDA) in renal tissue, which respectively reflect the antioxidant capacity and the level of lipid peroxidation.

[0147] Extract preparation:

[0148] 1 g of koji, extracted with 10 mL of deionized water in a water bath at 37 °C for 30 minutes, and centrifuged at 8000 rpm to obtain the supernatant.

[0149] Experimental settings:

[0150] The experimental environment of the rats was controlled at a temperature of 22 ± 2 °C, a humidity of 50 - 60%, and a light cycle of 12 hours of light and dark alternation.

[0151] The experimental data are shown in Table 2.

[0152] Table 2

[0153]

[0154]

[0155] As can be seen from Table 2:

[0156] Experimental data show that Example 1 group has significant advantages in improving rat renal function and enhancing antioxidant capacity, with significantly reduced BUN and Cr levels, significantly increased SOD activity, and significantly reduced MDA content. In contrast, the comparative example 3 group performed relatively weakly. Although BUN and Cr were reduced to a certain extent, SOD activity was not significantly increased, and MDA generation was not effectively inhibited. This shows that scientifically proportioned Chinese herbal medicines can not only improve renal function, but also enhance the antioxidant capacity of the kidneys, while the comparative example 3, due to the excessively high total amount of Chinese herbal medicines, inhibited the effect of improving renal function.

[0157] In Example 1, the combination of wolfberry, Rehmannia glutinosa and Pueraria lobata is the key. Wolfberry directly improves the microcirculation function of the renal tubules and promotes the detoxification and metabolism of the kidneys through its rich polysaccharides and carotenoids; the cyclopentadiene ether terpenoids of Rehmannia glutinosa provide a solid support for renal function by enhancing the tonic effect of kidney yin. In addition, the isoflavones of Pueraria lobata improve the blood supply to the kidneys by regulating vascular function. However, in Comparative Example 3, due to the excessive total amount of Chinese herbal medicines and the high proportion of hawthorn and jujube seeds, the metabolic burden of the kidneys may have been caused, weakening the overall functionality.

[0158] The experiment also showed that the improvement of antioxidant capacity is a key link in kidney-tonifying function. The synergistic effect of resveratrol and wolfberry in Example 1 significantly enhanced SOD activity and inhibited lipid peroxidation levels (MDA), thereby effectively alleviating the damage of oxidative stress in the kidney deficiency model. In Comparative Example 3, due to the insufficient proportion of resveratrol, the antioxidant effect could not be effectively exerted, and excessive addition of Chinese herbal medicines may increase the oxidative burden of the kidneys. This further illustrates that the synergistic design of reasonable proportions of Chinese herbal medicines and functional ingredients is the core of improving the functionality of koji.

[0159] (III) Comparison of antioxidant capacity of functional koji

[0160] Verification purpose:

[0161] The advantage of Example 2 (a combination of Chinese herbal medicine and resveratrol in a scientific ratio) in terms of antioxidant capacity was verified, and compared with Comparative Example 2 (insufficient addition of resveratrol) to evaluate the effect of the koji extract in scavenging free radicals.

[0162] Experimental Materials:

[0163] Yeast sample: Yeast extract prepared in Example 2 and Comparative Example 2.

[0164] DPPH solution (0.1 mmol / L, dissolved in methanol): used for free radical scavenging experiments.

[0165] Methanol: analytical grade.

[0166] ELISA reader: used to measure absorbance (A value).

[0167] Preparation of extraction solution:

[0168] For each 1 g of koji sample, add 10 mL of methanol, extract in a water bath at 37 °C for 30 minutes, centrifuge (8000 rpm) for 10 minutes, and take the supernatant as the test solution.

[0169] DPPH free radical scavenging experiment:

[0170] Add 190 μL of DPPH solution and 10 μL of koji extract to each well of a 96-well microplate. After thorough mixing, place in the dark for 30 minutes.

[0171] Set up a blank control group: add 190 μL of DPPH solution and 10 μL of methanol; set up 3 parallel samples for each group.

[0172] Use a microplate reader to read the absorbance (A value) at a wavelength of 517 nm.

[0173] Calculation of scavenging rate:

[0174] Calculation formula:

[0175] Scavenging rate (%) = (1 - A 样品 / A 空白 ) × 100%

[0176] Experimental environment:

[0177] The laboratory temperature is 25 °C. All reagents are prepared and used immediately to avoid experimental errors.

[0178] The experimental data is shown in Table 3.

[0179] Table 3

[0180] Sample Number Parallel Sample 1 (%) Parallel Sample 2 (%) Parallel Sample 3 (%) Average Value (%) Example 2 82.3 84.1 80.7 82.4 Comparative Example 2 63.5 61.7 65.8 63.7 Blank Control Group 5.2 5.4 5.1 5.2

[0181] As can be seen from Table 3:

[0182] The experimental results show that the DPPH free radical scavenging rate of Example 2 is much higher than that of Comparative Example 2, fully demonstrating the synergistic effect of scientifically formulated resveratrol and Chinese herbal medicines in antioxidant capacity. In Example 2, the addition ratio of resveratrol was precisely designed, which can not only exert its natural antioxidant properties but also form a complementary effect with components such as wolfberry polysaccharide and hawthorn flavonoids. This combination significantly enhances the free radical scavenging ability of the koji extract. In Comparative Example 2, due to the low proportion of resveratrol, its antioxidant effect is relatively limited and it is difficult to exhibit high functionality.

[0183] Mechanistically, resveratrol is the core component of the antioxidant function of the koji. The phenolic hydroxyl groups in its molecular structure can effectively capture free radicals and prevent the occurrence of oxidative chain reactions. The polysaccharides and carotenoids in wolfberries further provide an auxiliary effect, enhancing the overall efficiency of free radical scavenging. At the same time, hawthorn flavonoids also contribute to the improvement of antioxidant performance by inhibiting lipid peroxidation. In contrast, in Comparative Example 2, due to the insufficient addition of resveratrol, the release of active ingredients was limited, and the functions of Chinese herbal medicines were not fully exerted, which directly led to a decrease in antioxidant effect.

[0184] The experiments also showed that the antioxidant ability not only depends on the single content of the components, but is also closely related to the ratio and synergistic effect between the components. The optimized design in Example 2 ensured the balanced release of functional components, making the koji more stable and consistent in functional performance. In Comparative Example 2, the addition ratio of Chinese herbal medicines was relatively reasonable, but due to the insufficient content of resveratrol, it was difficult to form a comprehensive antioxidant barrier. This indicates that through scientific ratio and process optimization, the present invention has significantly improved the comprehensive performance of the functional koji, further verifying the innovation and practical application value of the technical solution.

[0185] As described above, the above are only specific embodiments of the present invention, but the protection scope of the present invention is not limited thereto. Any person skilled in the art within the technical scope disclosed by the present invention can easily think of changes or substitutions, which should all be covered within the protection scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims described.

Claims

1. A wine yeast medicine containing Chinese herbal medicines, characterized in that, It includes the following raw materials by weight: 60-70 parts of rice flour, 15-20 parts of wheat flour, 5-7 parts of resveratrol, 8-10 parts of Chinese herbal medicine powder, 0.2-0.4 parts of yeast, 0.1-0.2 parts of lactic acid bacteria, and 0.1-0.2 parts of mold.

2. The wine-making starter containing Chinese herbal medicines according to claim 1, characterized in that, The Chinese herbal medicine powder includes the following raw materials by weight: 2.4-4.0 parts of Chinese wolfberry, 1.6-3.0 parts of kudzu root, 1.2-2.5 parts of hawthorn, 0.8-2.0 parts of wild jujube seed, and 0.4-1.5 parts of rehmannia root.

3. The wine yeast medicine containing Chinese herbal medicines according to claim 1, characterized in that, The resveratrol is a purified powder obtained by purifying grape skins.

4. The medicinal wine-making starter containing Chinese herbal medicines according to claim 1, characterized in that, The yeast is Saccharomyces cerevisiae, and the viable count of the Saccharomyces cerevisiae is not less than 10 6 CFU / g.

5. The wine-making starter containing Chinese herbal medicines according to claim 1, characterized in that, The lactic acid bacteria is Lactobacillus plantarum, and the mold is Aspergillus niger.

6. The preparation method of the wine-making koji medicine containing Chinese herbal medicines according to any one of claims 1 to 5, characterized in that, The preparation method includes the following steps: (1) Chinese herbal medicine treatment: Mix Chinese wolfberry, kudzu root, hawthorn, wild jujube seed, and rehmannia root, wash them, air-dry and crush them in sequence to obtain Chinese herbal medicine powder; (2) Mixing materials: Mix the Chinese herbal medicine powder, rice flour, wheat flour, and resveratrol evenly to obtain a premix; (3) Strain activation and inoculation: Dissolve yeast, lactic acid bacteria, and mold in water and activate them, then evenly spray them into the premix for inoculation to obtain an inoculated material; (4) Fermentation: Ferment the inoculated material to obtain a fermented koji; (5) Drying: Hot air dry the fermented koji to obtain a dried koji; (6) Storage: Vacuum package the dried koji and store it.

7. The preparation method of the wine-making starter containing Chinese herbal medicines according to claim 6, characterized in that, In step (1), the washing method is: Use a hydrocyclone washer to wash at a water flow rate of 50-70 L / min for 5-10 min; And / or, the air-drying method is: Use a hot air dryer for air-drying, set the temperature at 50-60 °C, set the air flow rate at 1.5-2.5 m / s, set the air-drying time at 3-4 h, and control the water content after air-drying at 7-9 wt%; And / or, the crushing method is: Crush with a crusher to 70-80 mesh.

8. The preparation method of the wine-making starter containing Chinese herbal medicines according to claim 6, characterized in that, In step (2), the mixing method is: Use a mixer to stir at a rotation speed of 20-50 r / min for 5-10 min; And / or, in step (3), dissolve yeast, lactic acid bacteria, and mold in constant-temperature water at 30-35 °C; And / or, in step (3), the activation method is: Stand and activate in a constant-temperature incubator at 30-35 °C for 10-20 min; And / or, in step (3), during the inoculation process, the spraying ratio of the bacterial liquid is 0.2-0.5 wt% of the premix.

9. The preparation method of the wine-making koji medicine containing Chinese herbal medicines according to claim 6, characterized in that, In step (4), the fermentation method is: Place the inoculated material in a fermentation container lined with sterile gauze, and ferment it under the conditions of a temperature of 30-32 °C and a humidity of 85-90% for 10-12 d; the fermentation container is a stainless steel tray or a bamboo woven fermentation basket with a depth of 5-10 cm, the paving thickness of the inoculated material is 2-5 cm, and the koji needs to be turned once every 2-3 d during fermentation.

10. The preparation method of the wine-making koji medicine containing Chinese herbal medicines according to claim 6, characterized in that, In step (5), the hot air drying method is: Use a hot air dryer for air-drying, set the temperature at 40-50 °C, set the air flow rate at 1.5-3.0 m / s, set the air-drying time at 12-24 h until the water content is lower than 12 wt%; And / or, in step (6), the dried koji is sealed and packaged by a vacuum packaging machine and stored in an environment with a temperature of 4 - 6°C, a humidity of 40 - 70%, and a moisture content controlled below 10% for 6 - 12 months; the vacuum degree of the vacuum packaging machine is controlled at -80 to -100 kPa, and the packaging tightness, moisture content, and strain activity need to be checked every 1 - 2 months during storage.

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