Medicinal and edible glutinous rice sweet wine capable of tonifying qi and blood and preparation process thereof

Abstract

The invention relates to the technical field of wine brewing, and particularly provides medicinal and edible qi and blood tonifying sweet glutinous rice wine and a making process, the medicinal and edible qi and blood tonifying sweet glutinous rice wine is prepared from the following raw materials: 15-25 parts of longan aril, 10-20 parts of red dates, 10-20 parts of Chinese wolfberry fruits, 10-20 parts of dried mulberries, 5-15 parts of radix astragali, 8-15 parts of Chinese yam slices, 2-5 parts of licorice slices, 3-8 parts of fresh ginger, 500-750 parts of 55% vol rice-flavor baijiu and 500-750 parts of sweet glutinous rice wine base wine. According to the method, percolation extraction of the rice-flavor liquor and secondary fermentation of the glutinous rice sweet wine base are combined, and the retention amount of key aroma component phenethyl alcohol reaches 82mg / L or above while the dissolution rate of medicinal components is increased by 30% through dynamic pressurized percolation and characteristic flavor lock control technologies. The product has the mellow taste of the yellow wine and the definite qi and blood tonifying function, and is suitable for sub-health people to eat, nourish and condition.

Description

Technical Field

[0001] The invention relates to the technical field of winemaking, in particular to a glutinous rice wine that is both a medicine and a food and replenishes qi and blood and a production process thereof. Background Art

[0002] In recent years, medicinal and edible wines have been favored by the market for their "food and nutrition combined" properties, but the traditional preparation process has significant technical bottlenecks.

[0003] The existing technology mostly adopts static immersion method or single percolation method. For example, Chinese patent CN20181000123.4 “A Percolation Process for Medicinal Wine” discloses an extraction process using 0.1MPa single percolation. Its dissolution efficiency is low and time-consuming, and the heat reflux treatment leads to a low dissolution rate of the active ingredients of the medicinal materials, and long-term high-temperature treatment can easily lead to the degradation of heat-sensitive substances. Secondly, the introduction of medicinal and food raw materials is prone to produce odors, covering up the original aroma of the wine. Studies have shown that the retention of key flavor components such as phenylethanol in commercially available medicinal wines is less than 30mg / L, while the residual content of higher alcohols is as high as 120mg / L or more, causing discomfort reactions such as taste and headache after drinking. Moreover, the existing technology mostly handles percolation extraction and base wine fermentation in isolation, and fails to achieve molecular-level synergistic enhancement of effective ingredients and wine esters, resulting in limited improvement in bioavailability.

[0004] Therefore, there is an urgent need for a preparation technology for medicinal and edible wine that takes into account efficient extraction, flavor retention and safety control. Summary of the Invention

[0005] In view of this, the present invention provides a glutinous rice wine with the functions of medicine and food for replenishing qi and blood and a preparation process thereof.

[0006] The technical solution of the present invention is achieved as follows: The present invention provides a glutinous rice wine that is both medicinal and edible and replenishes qi and blood, which is prepared from the following raw materials in parts by weight:

[0007] 15-25 servings of longan meat

[0008] 10-20 servings of red dates

[0009] 10-20 servings of wolfberry

[0010] 10-20 servings of dried mulberries

[0011] 5-15 servings of Astragalus

[0012] 8-15 servings of yam slices

[0013] 2-5 servings of licorice tablets

[0014] 3-8 servings of ginger

[0015] 500-750 servings of 55% vol rice-flavor liquor

[0016] 500-750 servings of glutinous rice wine base.

[0017] This formula utilizes a synergistic combination of medicinal and edible ingredients. By combining blood-tonifying ingredients like longan pulp, red dates, and wolfberries with qi-invigorating ingredients like astragalus and yam, it significantly enhances the Qi and blood-tonifying effects. Data from the examples show that this formula can increase hemoglobin and red blood cell counts and shorten fatigue recovery time. Furthermore, the dual-base liquor system of 55-proof rice-flavored baijiu and glutinous rice wine ensures efficient dissolution of the medicinal ingredients and a harmonious balance of mellow flavor.

[0018] In some embodiments, the total flavonoids in the glutinous rice wine for replenishing qi and blood, which is both medicinal and edible, are ≥156 mg / L, astragaloside IV is ≥0.05 mg / mL, and phenylethanol is ≥82 mg / L.

[0019] In some embodiments, the shelf life of the glutinous rice wine that is both medicinal and edible and replenishes qi and blood is 18 months at 25°C.

[0020] A second aspect of the present invention provides a process for preparing the above-mentioned glutinous rice wine for replenishing qi and blood, which comprises the following steps:

[0021] Step 1: Grind the astragalus root, yam slices, and licorice slices into 40 mesh, soak them in 55% rice-flavor liquor for 2 hours, and then perform percolation extraction to obtain a percolation extract;

[0022] Step 2: Ultrasonic extraction of longan pulp and dried mulberries with part of glutinous rice wine base liquor at 40° C. and 200 W power for 30 minutes to obtain an ultrasonic extract; the percolation extract, the ultrasonic extract and the remaining glutinous rice wine base liquor are mixed, red dates, wolfberries and ginger are added, the pH value of the mixture is adjusted to 5.2-5.6, and the mixture is aged at 15° C. for 90 days, filtered with diatomaceous earth to remove impurities, and the finished product is obtained.

[0023] By retaining the active ingredients of longan pulp and dried mulberry through ultrasonic extraction at 40°C and combining it with an aging process to promote flavor fusion, the final product has a phenylethanol content of ≥82mg / L and a high score for taste richness.

[0024] In some embodiments, in step 1, the percolation extraction method includes: loading the swollen material into a percolation cylinder to form a column with a height-to-diameter ratio of 3:1, controlling the percolation flow rate to 2 mL / min·kg, collecting a primary percolation liquid that is 7 times the amount of the medicinal material, and concentrating the subsequent percolation liquid under reduced pressure to a relative density of 1.15, and then combining it with the primary percolation liquid to obtain a percolation extract.

[0025] In some embodiments, a dynamic pressurized percolation process is used in step 1, with a pressure gradient of 0.1 MPa maintained for 0-2 hours and increased to 0.3 MPa for 2-5 hours, and the absorbance value of phenolic substances is detected online. The percolation is stopped when the absorbance value is less than 0.05 at a wavelength of 280 nm.

[0026] In some embodiments, the percolation cartridge is pre-cooled to 8°C before loading.

[0027] During the diafiltration process, a column compression ratio of 1:1.2 was used, and elution was performed according to a gradient of 55°, 45°, and 30°.

[0028] By combining dynamic percolation with the merging of the initial and subsequent percolations, the total flavonoid dissolution rate is increased to meet the needs of efficient extraction. The pressure gradient significantly increases the solvent flow rate, enhancing the wetting and penetration of the solvent into the medicinal material particles, and increasing the dissolution rate of flavonoids (such as astragalus flavonoids and yam flavonoids); the high-pressure stage forces the solvent to squeeze the medicinal material fibers, destroying the integrity of the cell wall and releasing more bound flavonoids. Pre-cooling the percolation cylinder to 8°C, combined with short-term pressurization, avoids thermal degradation caused by traditional hot reflux extraction and improves the retention rate of heat-sensitive flavonoids. The dissolution endpoint of phenolic substances is accurately determined by online absorbance detection to avoid component damage caused by over-extraction.

[0029] The percolation process is used to achieve molecular coupling of astragalus saponins (polar components) and rice-flavored liquor esters to improve bioavailability.

[0030] In some embodiments, the preparation method of the glutinous rice sweet wine base wine includes: soaking glutinous rice to a water content of 38%, and steaming it to a gelatinization degree of 92%; adding 0.3% red yeast rice and 0.1% sweet wine yeast by weight of the glutinous rice, and saccharifying at 28°C for 48 hours; post-fermenting at 15°C for 20 days, and squeezing and sterilizing when the alcohol content reaches 12% vol to obtain the glutinous rice sweet wine base wine.

[0031] Red yeast rice and sweet wine yeast cooperate in saccharification and fermentation, shortening the fermentation cycle, and the alcohol content reaches 12% vol, with a pure base wine flavor.

[0032] In some embodiments, in the method for preparing the base wine of glutinous rice wine, during the fermentation process, the ethyl carbamate content is tested every week and the controller concentration is less than 30 μg / L.

[0033] During the post-fermentation process, the ethyl carbamate content is tested weekly, and combined with the pH-responsive precipitation model, the heavy metal transfer rate is effectively reduced to ensure product safety.

[0034] In some embodiments, step 2 further includes adding 0.01% silk fibroin membrane during the aging stage to selectively adsorb higher alcohols and retain phenylethanol. Silk fibroin is a natural polymer material whose main component is a β-pleated structure. n-Propanol has a high polarity and binds to the hydrophilic groups (such as hydroxyl and amino groups) of silk fibroin through hydrogen bonding. The benzene ring of phenylethanol enhances hydrophobicity and mainly binds to the hydrophobic microdomains of silk fibroin, but its molecular size is large and it is difficult to enter the pores in the membrane during dynamic adsorption, resulting in a low adsorption amount. The nanopores of the silk fibroin membrane preferentially allow small molecules of n-propanol to enter and be adsorbed, while phenylethanol is partially blocked due to steric hindrance and retained in the wine body. Various flavor substances in the wine body (such as esters and acids) compete with higher alcohols for adsorption sites. Due to its strong hydrophobicity, phenylethanol has a higher binding energy with silk fibroin, but the actual adsorption amount is limited by the diffusion rate. The amount of silk fibroin added (0.01%) and the contact time (aging period of 90 days) were used to balance adsorption efficiency and flavor retention. Silk fibroin is a food-grade material, avoiding the risk of secondary contamination from chemical adsorbents such as activated carbon.

[0035] During the aging stage, 0.01% silk fibroin membrane was added to selectively adsorb higher alcohols (n-propanol was reduced by 61%), retaining the characteristic phenylethyl alcohol aroma.

[0036] The present invention has the following beneficial effects compared to the prior art:

[0037] This invention provides a glutinous rice wine that nourishes qi and blood, a medicinal and edible product. This wine is prepared through a gradient percolation process coupled with glutinous rice wine fermentation. This innovative process combines percolation extraction of rice-flavored liquor with secondary fermentation of the glutinous rice wine base liquor. Through dynamic pressurized percolation and characteristic flavor control technology, the dissolution rate of active ingredients is increased by 30%, while retaining the key aroma component, phenylethanol, to over 82 mg / L. This product combines the mellow taste of rice wine with its clear qi and blood-tonifying properties, making it suitable for dietary conditioning for individuals with sub-health conditions. BRIEF DESCRIPTION OF THE DRAWINGS

[0038] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the following briefly introduces the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.

[0039] Figure 1 The present invention is a process flow chart of the production of glutinous rice wine. DETAILED DESCRIPTION

[0040] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the embodiments described are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0041] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which embodiments of the present invention belong. If the definitions set forth in this section are contrary to or otherwise inconsistent with definitions set forth in the patents, patent applications, published patent applications, and other publications incorporated herein by reference, the definitions listed in this section take precedence over the definitions incorporated herein by reference.

[0042] Unless otherwise specified, the methods used in the following examples are conventional methods. The materials, reagents, and instruments used are conventional materials, reagents, and instruments in the art, unless otherwise specified, and can be obtained commercially by those skilled in the art.

[0043] When an amount, concentration or other value or parameter is expressed as a range, a preferred range or a range defined by a series of upper preferred values and lower preferred values, this should be understood as specifically disclosing all ranges formed by any pairing of any upper range limit or preferred value with any lower range limit or preferred value, regardless of whether the range is disclosed alone. For example, when a range "1 to 5" is disclosed, the described range should be interpreted as including the ranges "1 to 4", "1 to 3", "1 to 2", "1 to 2 and 4 to 5", "1 to 3 and 5", etc. When a numerical range is described herein, unless otherwise stated, the range is intended to include its endpoints and all integers and fractions within the range. In the present specification and claims, range definitions may be combined and / or interchanged, and if not otherwise stated, such ranges include all subranges contained therein.

[0044] Example 1

[0045] This embodiment provides a production process of glutinous rice wine that is both medicinal and edible and replenishes qi and blood

[0046] Its raw materials include:

[0047] 20 servings of longan meat

[0048] 15 servings of red dates

[0049] 15 servings of wolfberry

[0050] 15 servings of dried mulberries

[0051] 10 parts of Astragalus

[0052] 12 servings of yam slices

[0053] 3 servings of licorice tablets

[0054] 5 parts ginger

[0055] 600 servings of 55% rice-flavor liquor

[0056] 600 servings of glutinous rice wine base

[0057] The glutinous rice wine base wine is prepared by the following method:

[0058] Soak glutinous rice until its moisture content reaches 38%, then steam it until its gelatinization reaches 92%. Add 0.3% red yeast rice and 0.1% sweet wine koji (common yeast) by weight of the glutinous rice, and saccharify at 28°C for 48 hours. Ferment at 15°C for 20 days, and sterilize by pressing when the alcohol content reaches 12% by volume to obtain the base glutinous rice sweet wine. During the pre-fermentation phase, the product temperature is controlled to rise ≤2°C daily, with a maximum not exceeding 32°C. During the post-fermentation phase, the ethyl carbamate content is tested weekly and maintained below 30μg / L, complying with the "GB 2758-2012 Hygienic Standard for Fermented Wines."

[0059] Pretreatment of medicinal materials:

[0060] Weigh astragalus root, yam slices, and licorice slices by weight and crush them into 40 mesh. Soak the crushed herbs in 55% rice-flavored liquor at a mass ratio of 1:5 for 2 hours to allow the herbs to fully swell and facilitate subsequent percolation.

[0061] Select a cylindrical percolation cartridge with a height-to-diameter ratio of 3:1. Before filling, precool the cartridge to 8°C and then fill it to a compression ratio of 1.2:1. After filling, perform gradient elution:

[0062] In the first stage, rice-flavored liquor with an initial concentration of 55% was used as the eluent at a flow rate of 2 mL / min·kg. Elution was continued until the volume of the initial elution reached 7 times the amount of medicinal material.

[0063] In the second stage, the volume of 45% alcohol (white wine) was replaced with six times the amount of the medicinal material, and elution was continued until the absorbance of the percolation liquid (λ = 280nm) dropped below 0.1. This stage mainly extracted the medium polar components.

[0064] In the third stage, 30-proof liquor with 6 times the amount of medicinal materials was used for elution until the absorbance was lower than 0.05, and then the percolation was stopped.

[0065] During the above percolation process, a pressure gradient was used: 0.1 MPa was maintained for 0-2 hours and increased to 0.3 MPa for 2-5 hours to accelerate the penetration of the solvent.

[0066] The first percolation liquid was stored separately, and the second and third percolation liquids were concentrated under reduced pressure on a rotary evaporator, with the concentration endpoint controlled to a relative density of 1.15 (25° C.). The first percolation liquid and the concentrated percolation liquid were combined to obtain a final percolation extract, which met the requirements of total flavonoids ≥156 mg / L, astragaloside IV ≥0.05 mg / mL, and the characteristic flavor substance phenylethanol ≥82 mg / L.

[0067] Longan pulp and dried mulberries are ultrasonically extracted with part of glutinous rice wine base at 40°C and 200W power for 30 minutes to obtain an ultrasonic extract; the percolation extract, the ultrasonic extract and the remaining glutinous rice wine base are mixed, red dates, wolfberries and ginger are added, citric acid or sodium bicarbonate is added, the pH value of the mixture is adjusted to 5.4, and the mixture is aged at 15°C for 90 days. During the aging process, 0.01% silk fibroin membrane is added, and diatomaceous earth is filtered to remove impurities to obtain a finished product.

[0068] Example 2

[0069] This embodiment is based on the embodiment 1, but the compression ratio is changed to 1.0, while other parameters remain unchanged.

[0070] Example 3

[0071] This embodiment is based on the embodiment 1, but the compression ratio is changed to 1.5, while other parameters remain unchanged.

[0072] Example 4

[0073] This example is based on Example 1, but no pH adjustment is performed.

[0074] Comparative Example 1

[0075] This comparative example uses the same raw materials as in Example 1.

[0076] The preparation method comprises the following steps: directly soaking the raw materials in 55-degree rice-flavor liquor for 30 days, and then mixing the raw materials with glutinous rice wine base liquor to obtain the liquor.

[0077] Comparative Example 2

[0078] Commercially available rice wine

[0079] Comparative Example 3

[0080] The difference between this comparative example and Example 1 is that the addition of the silk fibroin film is omitted.

[0081] The data of Examples 1-4 and Comparative Example 1 were astragaloside dissolution rate, phenylethanol retention, n-propanol content, fermentation cycle and shelf life.

[0082] 1. Dissolution rate of astragaloside IV

[0083] Detection method:

[0084] HPLC-ELSD method (high performance liquid chromatography-evaporative light scattering detection)

[0085] Chromatographic conditions:

[0086] Chromatographic column: C18 column (4.6×250mm, 5μm)

[0087] Mobile phase: acetonitrile-water (32:68), isocratic elution

[0088] Flow rate: 1.0 mL / min

[0089] Column temperature: 30°C

[0090] ELSD parameters: drift tube temperature 105°C, carrier gas (N2) flow rate 2.5 L / min

[0091] Sample treatment: The percolate was filtered through a 0.45 μm membrane and diluted to the linear range (0.1-1.0 mg / mL).

[0092] Chinese Pharmacopoeia 2020 Edition Part IV General Chapter 0512 (Determination of Astragaloside IV Content)

[0093] 2. Phenylethanol retention

[0094] Detection method:

[0095] HS-SPME-GC-MS method (headspace solid phase microextraction-gas chromatography-mass spectrometry)

[0096] Extraction conditions:

[0097] Fiber head: 50 / 30μm DVB / CAR / PDMS

[0098] Equilibrium temperature: 50℃, equilibrium time: 30min

[0099] GC conditions:

[0100] Chromatographic column: DB-WAX (60m×0.25mm×0.25μm)

[0101] Program temperature rise: 40℃(3min)→4℃ / min→200℃(5min)

[0102] Carrier gas (He) flow rate 1.0 mL / min

[0103] MS conditions: EI ion source, full scan mode (m / z 30-350)

[0104] Quantitative method: external standard method, phenylethanol standard curve (10~200mg / L, R 2 >0.999)

[0105] Standard basis:

[0106] Determination of volatile esters in GB / T 15038-2006 "General analytical methods for wine and fruit wine"

[0107] 3. n-Propanol content

[0108] Detection method:

[0109] GC-FID method (gas chromatography-flame ionization detection)

[0110] Chromatographic conditions:

[0111] Chromatographic column: HP-INNOWax (30m×0.32mm×0.5μm)

[0112] Program temperature rise: 40℃(5min)→10℃ / min→240℃(5min)

[0113] Inlet temperature 250°C, detector temperature 280°C

[0114] Carrier gas (N2) flow rate 1.5 mL / min

[0115] Sample processing: The wine sample was filtered through a 0.22 μm filter membrane and 1 μL was directly injected.

[0116] Quantitative method: internal standard method (with 4-methyl-2-pentanol as internal standard)

[0117] Standard basis:

[0118] GB 5009.266-2016 “Determination of higher alcohols in wine”

[0119] 4. Shelf life (18 months at 25°C)

[0120] Evaluation Methodology:

[0121] Accelerated test: 3 months at 37°C and RH 75%, equivalent to 18 months at room temperature (Q10=2.5).

[0122] Detection indicators:

[0123] Microorganisms: GB 4789.25-2016 (commercial sterile)

[0124] Physical and chemical indicators: pH (potential method), total acid (titration method), total flavonoids (UV-Vis method)

[0125] Sensory evaluation: color, aroma and taste were scored according to GB / T 33405-2016 Yellow Wine.

[0126] Stability criteria:

[0127] No pathogenic bacteria were detected in the microorganisms, the fluctuation of physical and chemical indicators was <10%, and the sensory score decreased by <15%.

[0128] The specific performance results are as follows:

[0129]

[0130]

[0131] The wines prepared in Example 1 and Comparative Example 2 were evaluated by human trials.

[0132] Experimental design and population grouping

[0133] 1. Experimental Subjects

[0134] Target population: Sub-healthy people aged 18-45 (with symptoms of Qi and blood deficiency: sallow complexion, fatigue, hemoglobin ≤ 120g / L (tested by ferric cyanide method)).

[0135] Sample size: 200 people (100 in the experimental group and 100 in the control group), with a male-to-female ratio of 1:1.

[0136] Exclusion criteria: pregnant women, people with abnormal liver and kidney function, and people with alcohol allergy.

[0137] 2. Experimental Plan

[0138] Experimental group: Drink 50mL of compound rice wine (containing longan meat, astragalus and other ingredients, total flavonoids ≥156mg / L) every day.

[0139] Control group: Drink 50 mL of commercially available ordinary rice wine (without medicinal and edible additives, total flavonoids ≤ 30 mg / L) every day.

[0140] Period: Drink continuously for 90 days, and maintain regular diet and rest during the trial period.

[0141] 2. Comparison of test indicators and data

[0142] 1. Core physiological indicators

[0143]

[0144]

[0145] Example 1 is significantly better than Example 2 in blood-replenishing indicators (hemoglobin, red blood cell count) and iron reserves (serum ferritin), verifying the efficacy of astragalus, red dates and other ingredients in synergistically replenishing iron and promoting erythropoiesis.

[0146] The wines of Example 1 and Comparative Example 2 were used to perform TCM constitution scoring.

[0147] Scoring of Qi and Blood Deficiency Syndrome (using the standard of "Classification and Determination of Constitution in Traditional Chinese Medicine"):

[0148] Example 1: 7.8±1.2 before tasting → 3.5±0.9 after tasting (improvement rate 55.1%)

[0149] Comparative Example 2: 7.6±1.3 before tasting → 6.2±1.1 after tasting (improvement rate 18.4%)

[0150] Complexion improvement rate (detected by skin colorimeter): Example 1 88% vs. Comparative Example 2 32%

[0151] Conclusion: Compound rice wine significantly improves symptoms related to qi and blood deficiency through the antioxidant effect (scavenging free radicals) of longan pulp and mulberry and the immunomodulatory function of astragalus.

[0152] Consumer experience data

[0153] 1. Taste and Acceptability

[0154] Dimensions Example 1 Rating (1-5 points) Rating of comparative example 2 (1-5 points) Rich taste 4.7 4.1 Harmony of medicinal taste 4.5 3.2 (Ordinary rice wine has no medicinal aroma) Comfort after drinking 4.8 (no gastrointestinal irritation) 3.5 (occasionally abdominal distension)

[0155] Description: The composite rice wine uses silk fibroin membrane technology to reduce the content of higher alcohols (n-propanol is reduced by 61%), alleviate the discomfort of drinking and improve palatability

[0156] 2. Willingness to repurchase

[0157] Example 1: 82% said they would continue to purchase (due to "relief of fatigue" and "rosy complexion")

[0158] Comparative proportion 2: 45% said they might buy it occasionally (only as a regular alcoholic drink)

[0159] Comparative Example 3: 50% indicates that the purchase may continue (because no silk fibroin membrane is added, the higher alcohol is not selectively adsorbed, resulting in a spicy taste and abdominal distension after drinking). At the same time, the loss of phenylethanol is significant (only 65 mg / L in Comparative Example 3, 85 mg / L in Example 1).

[0160] Comparison of efficacy of similar products

[0161]

[0162] Advantages: The compound rice wine improves the dissolution rate of astragaloside IV through the gradient percolation process (92.5% vs. 68.2% by traditional soaking method), and combines with the ester substances in the rice-flavored base wine for synergistic enhancement, thereby increasing the bioavailability by more than 20%.

[0163] in conclusion:

[0164] 1. Functional verification: Compound rice wine is significantly better than ordinary rice wine in terms of core indicators of replenishing qi and blood (hemoglobin, red blood cell count), and has clear anti-fatigue and complexion improvement effects.

[0165] 2. Process advantages: Dynamic pressurized percolation and flavor locking technology ensure a high dissolution rate of active ingredients (astragaloside IV ≥ 0.05 mg / mL) and aroma retention (phenylethanol ≥ 82 mg / L), which meets the consumer demand trend for "scientific health care".

[0166] 3. Market potential: Combined with the 121% GMV growth rate of the medicine and food track (Ali Health data), this product can accurately target the "sub-health conditioning" and "punk health" groups, forming differentiated competitive advantages.

[0167] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. A glutinous rice wine that is both medicinal and edible and replenishes qi and blood, characterized in that: Prepared from the following raw materials in parts by weight: 15-25 servings of longan meat 10-20 servings of red dates 10-20 servings of wolfberry 10-20 servings of dried mulberries 5-15 servings of Astragalus 8-15 servings of yam slices 2-5 servings of licorice tablets 3-8 servings of ginger 500-750 servings of 55% vol rice-flavor liquor 500-750 servings of glutinous rice wine base.

2. The glutinous rice wine for replenishing qi and blood as a medicine and food as claimed in claim 1, characterized in that: Total flavonoids ≥156 mg / L, astragaloside IV ≥0.05 mg / mL, phenylethanol ≥82 mg / L.

3. The glutinous rice wine for replenishing qi and blood as a medicine and food as claimed in claim 1, characterized in that: The shelf life is 18 months at 25°C.

4. The production process of the glutinous rice wine with medicinal and edible properties to replenish qi and blood according to claim 1, characterized in that: The steps include: Step 1: Grind the astragalus root, yam slices, and licorice slices into 40 mesh, soak them in 55% rice-flavor liquor for 2 hours, and then perform percolation extraction to obtain a percolation extract; Step 2: Ultrasonic extraction of longan pulp and dried mulberries with part of glutinous rice wine base liquor at 40° C. and 200 W power for 30 minutes to obtain an ultrasonic extract; the percolation extract, the ultrasonic extract and the remaining glutinous rice wine base liquor are mixed, red dates, wolfberries and ginger are added, the pH value of the mixture is adjusted to 5.2-5.6, and the mixture is aged at 15° C. for 90 days, filtered with diatomaceous earth to remove impurities, and the finished product is obtained.

5. The production process of the glutinous rice wine with medicinal and edible properties to replenish qi and blood as claimed in claim 4, characterized in that: In step 1, the percolation extraction method includes: loading the swollen material into a percolation cylinder to form a column with a height-to-diameter ratio of 3:1, controlling the percolation flow rate to 2 mL / min·kg, collecting a primary percolation liquid that is 7 times the amount of the medicinal material, and concentrating the subsequent percolation liquid under reduced pressure to a relative density of 1.15 and then combining it with the primary percolation liquid to obtain a percolation extract.

6. The production process of the glutinous rice wine with medicinal and edible properties to replenish qi and blood as claimed in claim 5, characterized in that: In step 1, a dynamic pressurized percolation process is adopted, and the pressure gradient is: maintaining 0.1 MPa for 0-2 hours and increasing to 0.3 MPa for 2-5 hours, and the absorbance value of phenolic substances is detected online. When the absorbance value at a wavelength of 280 nm is less than 0.05, the percolation is stopped.

7. The production process of the glutinous rice wine with medicinal and edible properties to replenish qi and blood as claimed in claim 5, characterized in that: The percolation cylinder was pre-cooled to 8°C before loading.

8. The production process of the glutinous rice wine with medicinal and edible properties to replenish qi and blood as claimed in claim 4, characterized in that: The preparation method of the glutinous rice sweet wine base wine comprises: soaking glutinous rice until the water content reaches 38%, and steaming until the gelatinization degree reaches 92%; adding 0.3% of red yeast rice and 0.1% of sweet wine yeast by weight of the glutinous rice, and saccharifying at 28°C for 48 hours; post-fermenting at 15°C for 20 days, and squeezing and sterilizing when the alcohol content reaches 12%vol, to obtain the glutinous rice sweet wine base wine.

9. The production process of the glutinous rice wine with medicinal and edible properties to replenish qi and blood as claimed in claim 8, characterized in that: In the preparation method of the glutinous rice wine base, during the fermentation process, the ethyl carbamate content is tested every week and the controller concentration is less than 30 μg / L.

10. The production process of the glutinous rice wine with medicinal and edible properties to replenish qi and blood as claimed in claim 4, characterized in that: Step 2 also includes adding 0.01% silk fibroin membrane during the aging stage to selectively adsorb higher alcohols and retain phenylethanol.

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