Chinese wolfberry and agriophyllum squarrosum yellow wine and brewing method thereof

Abstract

The invention discloses Chinese wolfberry and agriophyllum squarrosum yellow wine and a brewing method thereof, and belongs to the technical field of yellow wine. According to the brewing method disclosed by the invention, astragalus membranaceus is prepared into astragalus membranaceus capsules to participate in fermentation, so that the inhibition effect of astragalus membranaceus on yeast reproduction is reduced, and the effect of astragalus membranaceus on reducing the content of fusel oil can be exerted; in a micro-oxidation environment provided by an oak barrel, through esterification, oxidation and other reactions, bad flavor of fusel oil may be covered or converted, taste smoothness is indirectly improved, free fusel content is reduced, fruity flavor is added, an aged oak container with good air permeability is adopted for containing in the post-fermentation stage, heat dissipation is promoted, fermented grains keep trace dissolved oxygen, and the yield of the fermented grains is increased. The yeast is promoted to keep vitality, rancidity is prevented, and the aged oak barrels and the astragalus capsules have a synergistic effect. Meanwhile, active components in the agriophyllum squarrosum are extracted through the fructus lycii extract liquid, the flavor quality of the agriophyllum squarrosum and fructus lycii yellow rice wine can be improved, functional components are enriched, and then the agriophyllum squarrosum and fructus lycii yellow rice wine has richer taste and flavor.

Description

Technical Field

[0001] The present invention relates to the technical field of winemaking, in particular to wolfberry and glutinous rice wine and a brewing method thereof. Background Art

[0002] The Dictionary of Chinese Medicine states that wine is "sweet, bitter, pungent, warm, and toxic. It enters the heart, liver, lung, and stomach meridians. It unclogs blood vessels, protects against cold, and promotes the effectiveness of medicines." Modern Chinese medicine also believes that moderate drinking can relieve fatigue, promote blood circulation, and aid drug absorption.

[0003] Sago is rich in nutrients, including protein, fat, selenium, carbohydrates, crude fiber, and chlorogenic acid. Its starch content is 60%-70%, with an amylopectin ratio of 11.4:1 and large branched chains. It absorbs water quickly and expands slowly, making it easy to gelatinize and saccharify, which improves fermentation efficiency and produces clear wine with less dregs. Its main fat component is linoleic acid, which is higher than that of quinoa. It can resist carcinogens, promote energy metabolism, prevent blood vessel rupture, prevent cholesterol deposition, reduce cardiovascular disease, and slow aging. Therefore, Sago is a good raw material for brewing. However, as a cereal, its protein content (12%-18%) is significantly higher than that of traditional brewing grains, which can produce a complex amino acid flavor. However, excessive amounts can easily lead to turbidity or the formation of fusel oils. Excessive fusel oil content can affect the flavor and taste of the wine and can also be toxic. Its dietary fiber content is much higher than that of rice and wheat, resulting in a rough taste and difficulty in saccharification. Using it as a fermentation raw material requires overcoming these issues.

[0004] In view of this, the present invention is proposed. Summary of the Invention

[0005] The present invention discloses a wolfberry and safflower yellow wine and a brewing method thereof, belonging to the technical field of yellow wine. The brewing method of the present invention uses astragalus prepared as safflower capsules for fermentation, which not only reduces the inhibitory effect of astragalus on yeast reproduction but also maximizes the effectiveness of astragalus in reducing fusel oil content. In the micro-oxidative environment provided by oak barrels, the unpleasant flavor of fusel oil may be masked or transformed through reactions such as esterification and oxidation, indirectly improving the smoothness of the mouthfeel, reducing the content of free fusel alcohols, and adding fruity aroma. In the post-fermentation stage, the wine is stored in a well-ventilated aged oak container, which promotes heat dissipation, maintains trace dissolved oxygen in the mash, promotes yeast vitality, and prevents rancidity. This allows the aged oak barrels and the safflower capsules to work synergistically. At the same time, the active components in the safflower are extracted using a wolfberry extract, which can improve the flavor quality of the safflower and wolfberry yellow wine, enrich the functional ingredients, and thus provide the safflower and wolfberry yellow wine with a richer taste and flavor.

[0006] The present invention is achieved in that:

[0007] In one aspect, the present invention provides a method for brewing wolfberry and safflower yellow wine, comprising:

[0008] The first wolfberry extract is added to the glutinous rice and the glutinous rice is placed in an aged oak container for soaking. After steaming, the glutinous rice is cooled with the cooled second wolfberry extract, enzymatic hydrolysis is added, and the glutinous rice is obtained after cooling.

[0009] The matured glutinous rice is dispersed with the third wolfberry extract, and then astragalus capsule and wheat koji are added to carry out saccharification and fermentation;

[0010] After the fermentation is completed, the filtrate obtained after pressing and filtering is then blended, clarified, and poured into an aged oak container for aging for one year to obtain wolfberry sand rice yellow wine.

[0011] On the other hand, the present invention also provides wolfberry and safflower yellow wine prepared by the brewing method.

[0012] The present invention has the following beneficial effects:

[0013] (1) The present invention uses a composite of sodium alginate, beeswax and Tween as the wall material, and prepares Astragalus into Astragalus capsules for fermentation. The sustained-release mechanism reduces the inhibition of Astragalus on yeast activity, while effectively reducing the content of fusel oil and improving the safety of the wine. It avoids the problem of instability in the fermentation process that may be caused by directly adding Astragalus.

[0014] (2) Using sago as one of the raw materials can not only increase the nutrients in wine (protein, fat, selenium, chlorogenic acid, etc.), promote human energy metabolism, prevent blood vessel rupture, prevent cholesterol deposition, reduce the occurrence of cardiovascular disease, and delay aging, but also improve saccharification efficiency and reduce dregs residue due to its high branched starch characteristics.

[0015] (3) Using wolfberry extract instead of the traditional water soaking, steaming, dredging, canning, and rinsing methods can fully extract the functional ingredients such as carotenoids, flavonoids, and betaine from wolfberry, significantly improving the nutritional value and health benefits of rice wine. The sugar in the extract provides a natural carbon source for fermentation, reducing the addition of extra sugar and optimizing fermentation efficiency. At the same time, the active ingredients of wolfberry complement the nutritional components of rice wine, enhancing the health benefits of rice wine, such as antioxidant and anti-aging.

[0016] (4) Use aged oak barrels instead of traditional fermentation vats and wine jars at different fermentation stages. During the cooking stage, the air permeability of the oak barrels promotes heat dissipation, avoids local overheating, and improves the gelatinization effect of the sesame. During the post-fermentation and aging stage, phenolic substances (such as tannins and lignin) in the aged oak barrels are dissolved, giving the wine an amber color and complex aroma (such as wheat straw and vanilla aroma). In the micro-oxidative environment provided by the oak barrels, the unpleasant flavor of fusel oil may be masked or transformed through esterification, oxidation and other reactions, and the effect of dietary fiber in sesame on the rough taste of the wine may be reduced, indirectly improving the smoothness of the taste, reducing the content of free fusel alcohols, and the trace oxygen penetration maintains yeast activity, reducing the risk of rancidity. At the same time, it has a synergistic effect with the reduction of the fusel oil content in the wine, and can also accelerate the maturation of the wine, making the taste more mellow.

[0017] (5) The present invention extracts phenolic substances from wolfberry and phenolic substances in aged oak containers to brew wine, which can not only enhance the health function of wine, but also increase the flavor of Shami wolfberry yellow wine, promote the clarification of wine body, balance the taste, and has good economic and social benefits. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the following briefly introduces the drawings required for use in the embodiments. It should be understood that the following drawings only illustrate certain embodiments of the present invention and therefore should not be regarded as limiting the scope. For ordinary technicians in this field, other relevant drawings can be obtained based on these drawings without paying any creative work.

[0019] Figure 1 is a flow chart of the brewing process of the present invention;

[0020] Figure 2 The sensory evaluation results of Examples 1-3 and Comparative Examples 1-4 are shown. DETAILED DESCRIPTION

[0021] To make the purpose, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention are described clearly and completely below. Where specific conditions are not specified in the embodiments, conventional conditions or conditions recommended by the manufacturer are used. Where the manufacturer of the reagents or instruments is not specified, all are conventional products that can be purchased commercially.

[0022] The present invention provides a method for brewing wolfberry and safflower yellow wine, the process of which is as follows: Figure 1 As shown, specifically including:

[0023] (1) Preparation of Astragalus Capsules

[0024] Water is added to the astragalus slices for extraction to obtain an astragalus extract; sodium alginate is then dissolved in the astragalus extract at high temperature, and beeswax and an emulsifier are added to obtain a gel mixture; the gel mixture is dropped into a coagulation bath, rinsed twice with pure water, and then dried to obtain an astragalus capsule.

[0025] In some embodiments, the emulsifier comprises Tween.

[0026] In some embodiments, the solid-liquid ratio when extracting the astragalus extract is 1:10-20 g / mL.

[0027] In some embodiments, the raw materials of the astragalus capsule: the mass volume ratio of sodium alginate, beeswax and astragalus extract is 2:1-3:100 g / g / mL.

[0028] One of the fermentation ingredients in the present invention is sago, a cereal crop. Fusel oil is a major byproduct of cereal fermentation products. Excessive levels of fusel oil can affect the flavor and taste of the wine and can also be toxic. Astragalus membranaceus is effective in reducing fusel oil content, so the present invention proposes using it in sago wine fermentation. However, experiments revealed that adding astragalus membranaceus to the fermentation system in the form of an extract inhibited yeast growth. To address this issue, the present invention incorporates astragalus membranaceus into fermentation in the form of astragalus capsules. This method reduces the inhibitory effect of astragalus membranaceus on yeast growth while also fully utilizing its effectiveness in reducing fusel oil content.

[0029] During the capsule preparation process, it was found that beeswax alone could not dissolve the astragalus extract, and sodium alginate alone would dissolve too quickly. Combining beeswax and sodium alginate would result in the problem that beeswax was insoluble in sodium alginate. To solve this problem, the present invention utilizes Tween in combination with beeswax and sodium alginate, which can dissolve the astragalus extract without dissolving too quickly, thereby achieving a sustained-release effect.

[0030] (2) Preparation of wolfberry extract

[0031] The extract of wolfberry with a total sugar content (calculated as reducing sugar) of 50-80 g / L is obtained by adding 12-20 times the weight of water to the dried wolfberry fruit. Specifically, the dried wolfberry fruit is washed, then added with 5-13 times the weight of purified water, heated to 70-80°C and kept warm for 1 hour, and then purified water (7 times the weight of the dried wolfberry fruit) is added again, filtered, boiled, and kept warm for 30 minutes to obtain a wolfberry extract with a sugar content of 20%-40%.

[0032] The wolfberry used in the above-mentioned wolfberry extract contains biologically active and nutritious ingredients such as vitamin C, carotenoids, and wolfberry polysaccharides, and has significant effects on strengthening the body, nourishing yin and tonifying the kidney, promoting the production of body fluids and replenishing the marrow, promoting qi and calming the mind, strengthening the body, delaying aging, and nourishing the liver and improving eyesight. It has significant therapeutic effects on aging diseases such as tuberculosis, central retinitis, optic atrophy, and organ decline in the elderly. In addition, it has a pleasant fruity aroma and can enrich the flavor of single shami wine. The present invention prepares it into an extract and replaces traditional water to soak, steam, pour rice, put into the pot, and rinse the pot during the fermentation process. The purpose is to fully extract and fuse the nutrients of wolfberry and shami, and to impart the carotenoids, flavonoids, betaine, etc. rich in wolfberry to shami, so as to increase the content of functional components of shami wolfberry yellow wine; at the same time, the sugar in the extract provides a natural carbon source for fermentation, reducing the addition of additional sugar.

[0033] (3) Rice maturation

[0034] The first wolfberry extract is added to the glutinous rice and the glutinous rice is placed in an aged oak container for soaking. After steaming, the glutinous rice is rinsed and cooled with the cooled second wolfberry extract, and enzyme is added for enzymolysis to obtain the matured glutinous rice.

[0035] In some embodiments, the aged oak container is soaked for 8 hours to 12 hours; wherein the aged oak container is made of medium-toasted, medium-fine-grained oak.

[0036] In some embodiments, the mass volume ratio of the sesame seeds and the first wolfberry extract is 2:3-5 g / mL.

[0037] The function of the second wolfberry extract is to cool the cooked rice. The present invention does not limit the amount of the second wolfberry extract, and it only needs to meet the cooling purpose.

[0038] In some embodiments, the enzymes of enzymatic hydrolysis include cellulases and proteases.

[0039] The protease used in the present invention is a liquid enzyme with an enzyme activity of 100,000 U / mL produced by Hunan Youtel Biochemical Co., Ltd., and the cellulase is a solid enzyme with an enzyme activity of 100,000 U / g produced by Ningxia Xiasheng Industrial Group Co., Ltd.

[0040] In some embodiments, the added amount of cellulase is 0.1‰ to 0.3‰ g / g of the mass of the sandy rice; the added amount of protease is 0.1‰ to 0.3‰ mL / g of the mass of the sandy rice.

[0041] In some embodiments, the enzymatic hydrolysis comprises: cooling the cooked rice to 50° C., and then adding enzymes for enzymatic hydrolysis for 1 hour.

[0042] In some embodiments, the sago is sago or shelled sago.

[0043] In the yellow wine of the present invention, sago is used as one of the raw materials, and its main component is starch, which is suitable for brewing yellow wine. It is rich in nutrients such as protein, fat, selenium, chlorogenic acid, etc., which can promote human energy metabolism, prevent blood vessel rupture, prevent cholesterol deposition, reduce the occurrence of cardiovascular diseases, delay aging, and increase the content of functional ingredients in sago and wolfberry yellow wine.

[0044] (4) Fermentation

[0045] The first stage: the matured glutinous rice is dispersed with the third wolfberry extract, astragalus capsule is added, wheat koji is added for the first time, and saccharification is carried out;

[0046] The second stage: add the fourth wolfberry extract and turn the wine over. After 24h-36h, mix the rice and the fifth wolfberry extract evenly. Add the wheat koji for the second time and the brewer's yeast for the first time, stir evenly, and feed the first meal.

[0047] Stage 3: After 48-52 hours, feed the rice for the second time, add wheat koji for the third time, and mix the rice glutinous rice with the sixth wolfberry extract until the alcohol content reaches 8% vol-10% vol;

[0048] The fourth stage: the fermented mash is poured into aged oak containers for post-fermentation until the alcohol content reaches above 11% vol.

[0049] In some embodiments, in the first stage, the ratio of the matured sago, the third wolfberry extract and the astragalus capsule is 5:1-2:1 g / mL / g; the amount of malt koji added is 10%-14% g / g of the mass of the sago; and the fermentation and saccharification time is 30h-50h.

[0050] In some embodiments, in the second stage, the amount of the fourth wolfberry extract added is 1-2 times the mass of the sesame in the first feeding, and the mass-to-volume ratio of the mash to the fifth wolfberry extract is 1-2:1 g / mL; the amount of malt koji added is 10%-14% g / g of the mass of the sesame in the first feeding; the amount of the first feeding is 1 / 4 of the mass of the sesame used in the entire brewing process; the amount of brewer's yeast added is 0.1‰-0.3‰ g / g of the mass of the sesame in the first feeding, and the brewer's yeast here is ACTIFLORE's brewer's yeast E491 powder.

[0051] In some embodiments, in the third stage, the amount of rice fed for the second time is 1 / 2 of the mass of the sesame used in the entire brewing process; the amount of malt koji added is 10%-14% of the mass of the sesame in the second feeding; the ratio of the sixth wolfberry extract to the fermentation product is 1-2:1 mL / g, and the fermentation product here is a mixture of sesame, astragalus capsules, malt koji and brewer's yeast powder added in the previous steps.

[0052] In some embodiments, the temperature during fermentation is 26-30°C.

[0053] The first, second, third, fourth, fifth, and sixth wolfberry extracts used in the above glutinous rice ripening (step 3) and fermentation (step 4) are all the wolfberry extracts prepared in step 2. The terms "first," "second," and "third" are used for descriptive purposes only and should not be construed as indicating or implying relative importance.

[0054] (5) Aging, clarification, and filtration

[0055] After the fermentation is completed, the filtrate obtained after pressing and filtering is blended, clarified, and poured into an aged oak container for aging for one year to obtain wolfberry sand rice yellow wine.

[0056] In some embodiments, the filtration is performed by passing the pressed product through a 0.22 μm microporous filter membrane to obtain a filtrate.

[0057] In some embodiments, the aged oak containers used in the post-fermentation and aging stages are made from medium-toasted, medium-fine grain oak.

[0058] Oak is primarily composed of dietary fiber, semi-dietary fiber, tannin, and lignin. Semi-dietary fiber, tannin, lignin, and phenols play an important role in the development of Shami and Wolfberry Yellow Wine. The excellent breathability of oak barrels removes residual CO2 from fermentation and provides trace amounts of O2. In this micro-oxidative environment, unpleasant fusel oil flavors can be masked or transformed through reactions like esterification and oxidation, indirectly improving the smoothness of the mouthfeel, reducing the content of free fusel alcohols, and enhancing fruity aromas. Furthermore, using well-ventilated aged oak containers during the post-fermentation stage promotes heat dissipation, maintains trace amounts of dissolved oxygen in the mash, promotes yeast activity, and prevents rancidity. This synergistic effect between the aged oak barrels and the Huangqi capsules contributes to a mellower and more harmonious flavor profile for Shami and Wolfberry Yellow Wine. The present invention also uses aged oak barrels instead of traditional fermentation vats and wine jars during the post-fermentation and aging stages, increasing the content of phenolic compounds such as O-cresol, P-cresol, and guaiacol in the shami wine. This overcomes the shortcomings of traditional large vats and wine jars, such as their small capacity, large footprint, large quality fluctuations, and high labor intensity. Furthermore, shami wine contains a high level of dietary fiber. Therefore, the present invention utilizes aged oak barrels to improve the quality of shami and wolfberry yellow wine, resulting in a stable color, a pleasant and complex aroma, and a rich texture.

[0059] The features and performance of the present invention are further described in detail below with reference to the embodiments.

[0060] Example 1

[0061] This embodiment is a kind of wolfberry sand rice yellow wine and its brewing method, and the specific steps are as follows:

[0062] (1) Preparation of Astragalus Capsules: Weigh 20 g of Astragalus slices, add 15 times the amount of water, heat to 80°C, keep warm for 1 hour, and filter to obtain the extract; weigh 6 g of sodium alginate, dissolve it in the Astragalus extract by heating, and add 9 g of beeswax and 2 mL of Tween 80 to obtain a gel mixture; cool the gel mixture to 45°C, drip it into 200 mL of calcium chloride coagulation bath with a concentration of 2% g / mL using the sharp hole method, rinse it twice with pure water, and dry it in a 45°C oven for 6 hours to obtain Astragalus Capsules.

[0063] (2) Select 500 g of high-quality Zhongning wolfberry, wash it, add 13 times the weight of pure water, boil it and keep it warm for 30 minutes, add 7 times the weight of the wolfberry dried fruit pure water again, heat it to 70℃-80℃ and keep it warm for 1 hour, filter it, and obtain a wolfberry extract with a total sugar content (calculated as reducing sugar) of 50 g / L.

[0064] (3) Weigh 500 g of sago sago, place it in an aged oak barrel, add wolfberry extract at a ratio of 1:2 g / mL, soak the sago sago for 12 h, steam it for 20 min, rinse it with cooled wolfberry extract, cool it to 50 °C, add 0.1‰ g / g cellulase and 0.3‰ mL / g protease, and perform enzymatic hydrolysis for 1 h to obtain the matured sago sago.

[0065] (4) Put the matured glutinous rice into a fermentation tank containing 100mL of wolfberry extract, break it up and stir it evenly; add malt koji accounting for 10% of the mass of the glutinous rice and 100g of astragalus capsules, and after 36h-48h of saccharification, the sweet liquid fills 4 / 5 of the height of the brewing nest, the sugar content is above 10% Brix, and the alcohol content is 2%vol-4%vol. Turn the fermentation pot over and add 1L of wolfberry extract; 24h later, feed the rice for the first time, steam and cook 500g of glutinous rice, mix it with 10%g / g malt koji and 0.1‰g / g brewer's yeast, and 1L of wolfberry extract, and stir it evenly; 24h later, feed the rice for the second time, steam and cook 1000g of glutinous rice, mix it with 10%g / g malt koji and 2L of wolfberry extract; when the alcohol content reaches 8%-10%vol, the fermented mash is poured into aged oak barrels for post-fermentation until the alcohol content reaches above 11%vol-13%vol.

[0066] (5) Pressing, clarification, and filtration: After fermentation, the mixture is pressed and filtered using a 0.22 μm microporous filter membrane. The filtrate is blended, clarified, and poured into aged oak barrels.

[0067] Step (5) filtration through a 0.22 μm microporous membrane can achieve the 99.99% sterilization requirement specified in GMP or pharmacopoeia, and the resulting sami wolfberry yellow wine can avoid the reduction of functional ingredients and waste of resources caused by high-temperature sterilization.

[0068] The aged oak barrels described in steps (3) and (5) are medium-toasted, coarse-textured aged oak barrels used for aging wolfberry fermented wine for two years.

[0069] Example 2

[0070] This embodiment is a kind of wolfberry sand rice yellow wine and brewing method thereof, and the specific steps are as follows:

[0071] (1) Preparation of Astragalus Capsules: Weigh 20 g of Astragalus slices, add 15 times the amount of water, heat to 80°C, keep warm for 1 hour, and filter to obtain the extract; weigh 6 g of sodium alginate, dissolve it in the Astragalus extract by heating, and add 9 g of beeswax and 2 mL of Tween 80 to obtain a gel mixture; cool the gel mixture to 45°C, drip it into 300 mL of calcium chloride coagulation bath with a concentration of 2% g / mL using the sharp hole method, rinse twice with purified water, and dry it in a 45°C oven for 6 hours to obtain Astragalus Capsules.

[0072] (2) Select 500 g of high-quality Zhongning wolfberry, wash it, add 9 times the weight of pure water, boil it and keep it warm for 30 minutes, add 7 times the weight of the wolfberry dried fruit of pure water again, heat it to 70-80 ° C and keep it warm for 1 hour, filter it, and obtain a wolfberry extract with a total sugar content (calculated as reducing sugar) of 68 g / L.

[0073] (3) Weigh 500 g of sago glutinosa, add sago glutinosa to wolfberry extract at a ratio of 1:2 g / mL, soak in aged oak barrels for 12 h, steam for 20 min, rinse with cooled wolfberry extract, cool to 50 °C, add 0.1‰ g / g cellulase and 0.3‰ ml / g protease, and perform enzymolysis for 1 h to obtain mature sago glutinosa.

[0074] (4) Put the matured glutinous rice into a fermentation tank containing 100mL of wolfberry extract, break it up and stir it evenly; add 12% malt koji and 100g of astragalus capsules, and after 36h-48h of saccharification, the sweet liquid fills 4 / 5 of the height of the brewing pot, the sugar content is above 10% Brix, and the alcohol content is 2%vol-3%vol. Turn the fermentation pot over and add 1L of wolfberry extract; 24h later, feed the rice for the first time, steam and cook 500g of glutinous rice, mix it with 12% malt koji and 0.1‰ brewer's yeast, and 1L of wolfberry extract, and stir it evenly; 24h later, feed the rice for the second time, steam and cook 1000g of glutinous rice, mix it with 12%g / g malt koji, and 2L of wolfberry extract; when the alcohol content reaches 8%vol-10%vol, the fermented mash is poured into aged oak barrels for post-fermentation until the alcohol content reaches 11%vol-13%vol.

[0075] (5) Pressing, clarification, and filtration: After fermentation, the mixture is pressed and filtered using a 0.22 μm microporous filter membrane. The filtrate is blended, clarified, and poured into aged oak barrels.

[0076] Step (5) filtration through a 0.22 μm microporous membrane can achieve the 99.99% sterilization requirement specified in GMP or pharmacopoeia, and the resulting sami wolfberry yellow wine can avoid the reduction of functional ingredients and waste of resources caused by high-temperature sterilization.

[0077] The aged oak barrels in steps (3) and (5) are oak barrels with a medium degree of baking and medium-fine texture for aging wolfberry fermented wine for two years.

[0078] Example 3

[0079] The present embodiment ferments and brews wolfberry rice wine according to the following steps:

[0080] (1) Preparation of Astragalus Capsules: Weigh 20 g of Astragalus slices, add 15 times the amount of water, heat to 80°C, keep warm for 1 hour, and filter to obtain the extract; weigh 6 g of sodium alginate, dissolve it in the Astragalus extract by heating, and add 9 g of beeswax and 2 mL of Tween 80 to obtain a gel mixture; cool the gel mixture to 45°C, drip it into 300 mL of calcium chloride coagulation bath with a concentration of 2% g / mL using the sharp hole method, rinse it twice with pure water, and dry it in a 45°C oven for 6 hours to obtain Astragalus Capsules.

[0081] (2) Select 500 g of high-quality Zhongning wolfberry, wash it, add 5 times the weight of pure water, boil it and keep it warm for 30 minutes, add 7 times the weight of the wolfberry dried fruit pure water again, heat it to 70-80 ° C and keep it warm for 1 hour, filter it, and obtain a wolfberry extract with a total sugar (calculated as reducing sugar) of 51 g / L.

[0082] (3) Weigh 500 g of sago glutinosa, add sago glutinosa to wolfberry extract at a ratio of 2:3 g / g, soak in aged oak barrels for 12 h, steam for 20 min, rinse with cooled wolfberry extract, cool to 50 °C, add 0.1‰ g / g cellulase and 0.3‰ ml / g protease, and perform enzymolysis for 1 h to obtain mature sago glutinosa.

[0083] (4) Put the matured glutinous rice into a fermentation tank containing 100mL of wolfberry extract, break it up and stir it evenly; add 14%g / g malt koji and 100g of astragalus capsules, and after 36h-48h of saccharification, the sweet liquid fills 4 / 5 of the height of the brewing pot, the sugar content is above 10%Brix, and the alcohol content is 2%vol-3%vol. Turn the fermentation pot over and add 1L of wolfberry extract; 24h later, feed the rice for the first time, steam and cook 500g of glutinous rice, mix it with 14% malt koji and 0.1‰ brewer's yeast, and 1L of wolfberry extract, and stir it evenly; 48h later, feed the rice for the second time, steam and cook 1000g of glutinous rice, mix it with 14%g / g malt koji and 2L of wolfberry extract; when the alcohol content reaches 8%vol-10%vol, the fermented mash is poured into aged oak barrels for post-fermentation until the alcohol content reaches 11%vol-13%vol.

[0084] (5) Pressing, clarification, and filtration: After fermentation, the mixture is pressed and filtered using a 0.22 μm microporous filter membrane. The filtrate is blended, clarified, and poured into aged oak barrels.

[0085] Step (4) filtration with a 0.22 μm microporous membrane can meet the 99.99% sterilization requirement specified in GMP or pharmacopoeia, and the obtained sami wolfberry yellow wine can avoid the reduction of functional ingredients and waste of resources caused by high-temperature sterilization.

[0086] The aged oak barrels in steps (3) and (5) are medium-toasted, fine-textured aged oak barrels used for aging wolfberry fermented wine for two years.

[0087] Comparative Example 1

[0088] The difference from Example 2 is that in steps (3) and (4), pure water is used instead of wolfberry extract.

[0089] Comparative Example 2

[0090] The difference from Example 2 is that in steps (3) (4) (5), a fermentation tank is used instead of an aged oak barrel.

[0091] Comparative Example 3

[0092] The difference from Example 2 is that in step (4), 100 g of Astragalus capsules were not added.

[0093] Comparative Example 4

[0094] The difference from Example 2 is that in step (4), astragalus extract is added.

[0095] In order to better illustrate the quality of the wolfberry rice wine prepared by the brewing method of the present invention, a sensory evaluation was performed on Examples 1-3 and Comparative Examples 1-4.

[0096] Sensory Evaluation Method: A sensory evaluation panel comprised of 25 food industry professionals (15 men and 10 women, aged between 25 and 60) assessed appearance, aroma, flavor, and mouthfeel. Panelists were asked to quantify the food's appearance, aroma, flavor, and mouthfeel, using a scale of low to high intensity.

[0097] Table 1 Sensory scoring criteria for Shami wolfberry yellow wine

[0098]

[0099]

[0100] Table 2 Sensory evaluation results

[0101]

[0102] Based on the sensory evaluation results, the characteristics of Examples 1-3 and Comparative Examples 1-4 were evaluated, and the evaluation members were required to quantitatively describe the scores from low intensity to high intensity. Figure 2 shown.

[0103] Combined with Table 2 and Figure 2 It can be seen from the results that compared with comparative examples 1-4, the fermented wines brewed in examples 1-3 are superior in color, clarity, aroma, taste and style, and have a higher overall level.

[0104] Specifically, compared with Comparative Example 1, the use of wolfberry extract instead of pure water can enrich the nutritional value and flavor of the wine, and the amber color is more attractive than the milky white color of shami wine; compared with Comparative Example 2, the use of aged oak barrels can reduce the roughness of the wine brought by the high fiber of shami, and the roughness of the wine is usually manifested as bitterness, astringency, throat irritation and graininess, and increase the oak flavor to balance the taste of the wine; compared with Comparative Examples 3 and 4, the use of astragalus capsules can reduce the bitterness brought by fusel oil, reduce the inhibitory effect of astragalus on yeast, and avoid early cessation of fermentation when too much astragalus extract is directly added, resulting in more residual sugar and insufficient flavor.

[0105] In order to further verify the quality of the wolfberry and safflower yellow wine prepared by the method of the present invention, the fusel oil-related compounds of Examples 1 and 2 and Comparative Examples 1-4 were tested as shown in Table 3:

[0106] Table 3 Types and contents of related compounds in wolfberry and rice wine fusel oil

[0107]

[0108] According to GB / T 13662-2018 and other standards, the total amount of fusel oil is primarily composed of isobutanol and isopentanol, with a total fusel oil content of ≤2.0 g / L. The results in Table 3 show that a comparison of Comparative Example 3 with Examples 1-2 and 4 leads to the conclusion that Astragalus can inhibit the production of fusel oil. The data from Examples 1-2 indicate that fermenting Astragalus in the form of Astragalus soft candy can suppress the content of fusel oil. Furthermore, a comparison between Examples 1-2 and Comparative Example 2 shows that in the micro-oxidative environment provided by the oak barrel, the unpleasant flavor of fusel oil may be masked or transformed through reactions such as esterification and oxidation, indirectly improving the smoothness of the mouthfeel, reducing the content of free fusel alcohols, and enhancing the fruity aroma, resulting in a synergistic effect between the aged oak barrel and the Astragalus capsules.

[0109] The foregoing description is merely a preferred embodiment of the present invention and is not intended to limit the present invention. Those skilled in the art will readily appreciate that various modifications and variations of the present invention are possible. Any modifications, equivalent substitutions, or improvements made within the spirit and principles of the present invention are intended to be within the scope of protection of the present invention.

Claims

1. A method for brewing wolfberry and safflower yellow wine, characterized in that: include: The first wolfberry extract is added to the glutinous rice and the glutinous rice is placed in an aged oak container for soaking. After steaming, the glutinous rice is cooled with the second wolfberry extract, enzymatically hydrolyzed, and cooled to obtain the matured glutinous rice. The matured glutinous rice is dispersed with the third wolfberry extract, and then astragalus capsule and wheat koji are added to carry out saccharification and fermentation; After the fermentation is completed, the filtrate obtained after pressing and filtering is then blended, clarified, and poured into an aged oak container for aging for one year to obtain wolfberry sand rice yellow wine.

2. The brewing method according to claim 1, characterized in that The time for soaking the sesame and the first wolfberry extract in the aged oak container before maturation is 8 hours to 12 hours; Preferably, the aged oak container is made of medium-toasted, medium-fine grain oak; Preferably, the mass volume ratio of the sesame and the first wolfberry extract is 2:3-5 g / mL; Preferably, the enzymes used for enzymatic hydrolysis include cellulase and protease, wherein the cellulase is a solid enzyme with an enzyme activity of 100,000 U / g, and its addition amount is 0.1‰ to 0.3‰ g / g of the mass of the sand rice; the protease is a liquid enzyme with an enzyme activity of 100,000 U / mL, and its addition amount is 0.1‰ to 0.3‰ mL / g of the mass of the sand rice; Preferably, the enzymatic hydrolysis comprises: cooling the steamed rice to 45° C. to 50° C., and then adding enzymes for enzymatic hydrolysis for 1 hour.

3. The brewing method according to claim 1, characterized in that The preparation method of the astragalus capsule comprises: adding water to astragalus slices for extraction to obtain an astragalus extract; dissolving sodium alginate in the astragalus extract, and adding beeswax and Tween to obtain a gel mixture; dripping the gel mixture into a coagulation bath, rinsing twice with purified water, and then drying to obtain the astragalus capsule; Preferably, the solid-liquid ratio when extracting the astragalus extract is 1:10-20 g / mL; Preferably, the mass volume ratio of the sodium alginate, beeswax and astragalus extract is 2:1-3:100 g / g / mL.

4. The brewing method according to claim 1, characterized in that The fermentation steps include: The first stage: the matured glutinous rice is dispersed with the third wolfberry extract, astragalus capsule is added, wheat koji is added for the first time, and saccharification and fermentation are carried out; The second stage: add the fourth wolfberry extract and turn the wine over. After 24h-36h, mix the rice and the fifth wolfberry extract evenly. Add wheat koji and brewer's yeast powder for the second time, stir evenly, and feed for the first time. Stage 3: After 48-52 hours, feed the baby for the second time, add wheat koji for the third time, and add the sixth wolfberry extract until the alcohol content reaches 8% vol-10% vol; The fourth stage: the fermented mash is poured into aged oak containers for post-fermentation until the alcohol content reaches above 11% vol.

5. The brewing method according to claim 4, characterized in that In the first stage, the ratio of the matured sago asiatica, the third wolfberry extract, and the astragalus capsule was 5:1-2:1 g / mL / g; Preferably, the amount of wheat koji added is 10%-14% g / g of the mass of salsa; Preferably, the saccharification and fermentation time is 30h-50h.

6. The brewing method according to claim 4, characterized in that In the second stage, the amount of the fourth wolfberry extract added is 1-2 times the mass of the first feeding of salami; Preferably, the volume ratio of the fermented grains to the fifth wolfberry extract is 1-2:1 g / mL; Preferably, the amount of malt koji added is 10%-14% g / g of the mass of the salsa for the first feeding; Preferably, the mass of the first feeding accounts for 1 / 4 of the total mass of the shami during the brewing process; Preferably, the incorporation amount of the brewer's yeast powder is 0.1‰-0.3‰ of the mass of the sand rice.

7. The brewing method according to claim 4, characterized in that In the third stage, the amount of the second feeding accounts for 1 / 2 of the total mass of the shami during the brewing process; Preferably, the amount of malt koji added is 10%-14% of the mass of the glutinous rice in the second feeding; Preferably, the ratio of the sixth wolfberry extract to the fermented product is 1-2:1 mL / g.

8. The brewing method according to any one of claims 1 to 7, characterized in that: The first, second, third, fourth, fifth and sixth wolfberry extracts used in the fermentation process are extracts obtained by adding 12-20 times the amount of water to wolfberry dried fruit for extraction, wherein the total sugar (calculated as reducing sugar) is 50-80 g / L; and the temperature during the fermentation process is controlled at 26-30°C.

9. The brewing method according to claim 1, characterized in that The filtration is to pass the squeezed product through a 0.22 μm microporous filter membrane to obtain a filtrate; Preferably, the aged oak container used in the post-fermentation process is made of medium toasted, medium-fine grain oak.

10. Wolfberry and safflower yellow wine prepared by the brewing method according to any one of claims 1 to 9.

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