Radix astragali wine and preparation method thereof

Abstract

The invention provides radix astragali wine and a preparation method thereof, and is characterized in that the preparation method comprises the following steps: (1) weighing radix astragali with a feeding fraction of 25-35 wt% and sorghum with a feeding fraction of 65-75 wt%, crushing, and uniformly mixing to obtain a raw material mixture; (2) adding fermented grains and water into the raw material mixture for pre-fermentation; (3) cooling the pre-fermentation product steaming material, mixing with distiller's yeast, fermenting in a kiln, and distilling to obtain radix astragali raw wine; and (4) blending and reducing alcohol content by adopting an astragalus membranaceus extracting solution to obtain the astragalus membranaceus wine. Compared with the prior art, by adding the pre-fermentation step, the fermentation process can be better controlled, sugar in the raw materials can be more effectively utilized, the utilization rate of the raw materials is increased, and the feeding fraction of the astragalus membranaceus raw materials can be increased under the condition that the taste of the astragalus membranaceus wine is guaranteed, so that the content of flavonoid components in the astragalus membranaceus wine is increased and can reach 35 mg / L; the prepared radix astragali wine has good effects of tonifying qi and resisting inflammation.

Description

Technical Field

[0001] The present application relates to the field of functional wine preparation, and in particular to a method for preparing astragalus wine. Background Art

[0002] Astragalus, a perennial herb in the genus Astragalus of the Leguminosae family, has a long history of medicinal use, primarily for its roots. Astragalus contains a rich variety of active ingredients, such as flavonoids and phenolic compounds, which possess diverse pharmacological activities. Furthermore, studies have shown that flavonoids can scavenge free radicals in the body and alleviate oxidative stress, thereby combating aging and preventing the onset of various chronic diseases. Flavonoids also exhibit significant immunomodulatory effects, enhancing the body's immune function and improving resistance to pathogens such as viruses and bacteria. Flavonoids are, therefore, one of the key components of Astragalus that exert its pharmacological effects.

[0003] Existing methods often use high-proof alcohol to steep astragalus root to produce astragalus wine. However, this method is limited by factors such as time, temperature, and alcohol concentration, limiting the efficiency of extracting flavonoids from the root. Furthermore, due to the low content of starch, glucose, and other substances in astragalus root, using it as a brewing raw material can lead to a lack of nutrients for the yeast during fermentation, resulting in insufficient fermentation momentum, incomplete fermentation, and a sour wine.

[0004] For example, patent CN103468473A provides a preparation method and application of astragalus wine. In this technical solution, in order to maintain the taste of astragalus wine, the feeding fraction of astragalus is limited to 5-20wt%. Therefore, due to the proportion of astragalus raw materials, the flavonoid components in the astragalus wine brewed by this method are limited. Summary of the Invention

[0005] The purpose of this application is to provide a method for preparing astragalus wine, which can increase the feeding fraction of astragalus raw materials while ensuring the taste of astragalus wine, thereby increasing the content of flavonoids and phenolic components in the astragalus wine, which can reach 35 mg / L. The prepared astragalus wine has good qi-invigorating and anti-inflammatory effects.

[0006] A first aspect of the present invention provides a method for preparing astragalus wine, characterized in that it comprises the following steps: (1) Weighing (25-35) wt% of Astragalus and (65-75) wt% of Sorghum, grinding and mixing them to obtain a raw material mixture; (2) adding fermented grains and water to the raw material mixture for pre-fermentation; (3) Cooling the pre-fermented product steamed material and mixing it with wine yeast, fermenting it in a kiln, and distilling it to obtain the original astragalus wine; (4) Using the astragalus extract to reduce the alcohol content to obtain the astragalus wine.

[0007] In order to increase the flavonoids and phenolic substances in the Astragalus wine and improve the health effects of the Astragalus wine, the present invention increases the feeding fraction of Astragalus compared to the prior art. However, a high feeding fraction of Astragalus will cause the wine to become sour. In order to ensure that the taste of the Astragalus wine is not affected, the mash is added to the raw material mixture and pre-fermented before the wine is officially put into the kiln for fermentation. Since the mash contains a large number of active microorganisms, these microorganisms are the key to the fermentation process. They can first convert some nutrients in the Astragalus and sorghum, such as starch and sugar, into alcohol and carbon dioxide. Therefore, after the mash is mixed with the Astragalus and sorghum, the pre-fermentation process can be started quickly to carry out a preliminary and rapid conversion of the easily fermentable sugars in the Astragalus and sorghum, especially the rapid and sufficient conversion of the easily fermentable sugars in the sorghum.

[0008] Furthermore, through two fermentations, the fermentation process can be better controlled and the sugar in the raw materials can be used more effectively, the raw material utilization rate can be improved, and the sugar substances in sorghum can be more fully utilized, ensuring that in the subsequent fermentation process, the yeast can fully ferment in a short time, thereby making up for the defect of insufficient sugar content caused by the high astragalus feeding score, reducing the production of undesirable flavor substances, and thus improving the quality of the wine.

[0009] Furthermore, since the raw material mixture of the present invention is pre-fermented before steaming, the nutrients in the raw materials, especially starch, can quickly reach a gelatinized state during the subsequent steaming process to form a uniform viscous body, thereby further improving the subsequent fermentation efficiency and allowing the wine to obtain a rich flavor within a shorter fermentation time.

[0010] Furthermore, through two fermentations, the enzymes produced by the yeast can more deeply decompose components such as cellulose, hemicellulose and pectin in astragalus, making the cell walls more broken, thereby increasing the release of effective ingredients, increasing the extraction rate of flavonoids and phenolic substances in astragalus, and retaining them, so that the prepared astragalus wine has good qi-invigorating and anti-inflammatory effects.

[0011] In some embodiments, the step (1) specifically includes: adding 4-6% of the total mass of the raw material mixture to the raw material mixture.

[0012] In some embodiments, the preparation steps of the fermented mash specifically include: steaming sorghum to gelatinize it, cooling it to 15-25° C., adding 15-20% of the total mass of the sorghum gelatinized product of koji to ferment it to obtain the fermented mash.

[0013] In the embodiment, by adding appropriate fermented grains to the raw material mixture, the raw material mixture is pre-fermented to promote the fermentation of sugar substances, shorten the subsequent fermentation time, and optimize the fermentation effect.

[0014] In some embodiments, the step (1) specifically includes: crushing the astragalus to a particle size of less than 100 mesh, and crushing the sorghum to at least 8 petals per grain.

[0015] In the embodiment, by fully crushing the astragalus and sorghum, the subsequent extraction of sugar substances therein is facilitated, the utilization rate of the raw materials is improved, and the problem of the total content of sugar substances in the raw material mixture of the present application being lower than that in the prior art due to the high feed fraction of astragalus is compensated.

[0016] In some embodiments, step (2) specifically includes: controlling the raw material mixture to pre-ferment at 25-30° C. for at least 1 hour.

[0017] In the embodiment, the fermentation temperature of the pre-fermentation is relatively high, which can promote the generation of aroma components in the wine.

[0018] In some embodiments, the step (3) specifically includes: controlling the pre-fermented product to be steamed in a retort at 100-120° C. for 15-25 minutes.

[0019] In the examples, the pre-fermented product is steamed in a retort to adjust the moisture content of the raw material to the required moisture level for winemaking. Furthermore, the high temperature during the steaming process disrupts the cellular structure of the raw material, making it easier for enzymes to decompose components such as starch, facilitating the subsequent saccharification and fermentation processes. Furthermore, the high temperature kills harmful microorganisms in the raw material, such as bacteria and mold, reducing the risk of contamination during the winemaking process. It also kills or inhibits yeast in the mash added during pre-fermentation, preventing excessive yeast content from affecting the subsequent fermentation process.

[0020] In some embodiments, step (3) specifically includes: spreading the steamed product to cool to 15-25°C to obtain a grain-dregs mixture, and mixing it with koji, wherein the mass of the koji is 15-20% of the total mass of the grain-dregs mixture.

[0021] In the embodiment, the steamed product is cooled before adding the koji to avoid high temperature affecting the activity of the koji.

[0022] In some embodiments, step (3) specifically includes: fermenting in a kiln for 25-28 days, controlling the fermentation temperature to 8-18°C, taking the fermentation product and distilling the wine in a steamer, and separating the solid and liquid to obtain the astragalus wine.

[0023] In the embodiment, the fermentation temperature of the second formal fermentation is lower than that of the pre-fermentation to reduce the generation of fusel oil.

[0024] In some embodiments, the step (4) specifically includes: adding the astragalus extract to the astragalus raw wine to modulate and reduce the alcohol content to obtain the astragalus wine.

[0025] In some embodiments, the preparation steps of the astragalus extract specifically include: drying the astragalus at 60-80°C for at least 2 hours, crushing and sieving, mixing with distilled water and soaking for at least 1 hour to obtain an astragalus soaking liquid, decocting the astragalus soaking liquid for 0.5-1 hour, filtering and concentrating to obtain the astragalus extract.

[0026] In the embodiment, astragalus is dried, crushed, soaked, and decocted to obtain a high-concentration astragalus extract, which is then used to prepare astragalus wine, avoiding the use of pure distilled water to reduce the alcohol content and affect the drug content in the astragalus wine, especially the content of flavonoids.

[0027] A second aspect of the present invention provides an Astragalus wine, characterized in that the Astragalus wine is prepared according to any preparation method described in the first aspect.

[0028] The beneficial effects of the Astragalus wine and its preparation method provided in this application include but are not limited to the following: (1) Compared with the prior art, the present invention increases the feed fraction of Astragalus membranaceus. In order to ensure that the taste of Astragalus membranaceus wine is not affected, the invention specifically adds fermented grains to the raw material mixture before the formal fermentation and performs pre-fermentation. Through two fermentations, the fermentation process can be better controlled and the sugar content in the raw materials can be more effectively utilized, thereby improving the raw material utilization rate and making fuller use of the sugar substances in sorghum. This ensures that in the subsequent fermentation process, the yeast can fully ferment in a short time, thereby compensating for the defect of insufficient sugar content caused by the high feed fraction of Astragalus membranaceus, reducing the production of unpleasant flavor substances, and thus improving the quality of the wine.

[0029] (2) Since the raw material mixture of the present invention is pre-fermented before steaming, the nutrients in the raw materials, especially starch, can quickly reach a gelatinized state during the subsequent steaming process to form a uniform viscous body, thereby further improving the subsequent fermentation efficiency and allowing the wine to obtain a rich flavor within a shorter fermentation time.

[0030] (3) The present invention fully crushes the astragalus and sorghum to facilitate the subsequent extraction of sugars therein, thereby improving the utilization rate of the raw materials and compensating for the problem that the total content of sugars in the raw material mixture of the present application is lower than that in the prior art due to the high feed fraction of astragalus. DETAILED DESCRIPTION

[0031] The following description provides specific application scenarios and requirements of the present application, with the purpose of enabling those skilled in the art to make and use the content of this application. Various local modifications to the disclosed embodiments will be apparent to those skilled in the art, and the general principles defined herein may be applied to other embodiments and applications without departing from the spirit and scope of this application. Therefore, this application is not limited to the embodiments shown, but is intended to be of the widest scope consistent with the claims.

[0032] The present application provides a method for preparing Astragalus wine, which is characterized by comprising the following steps: (1) Weighing (25-35) wt% of Astragalus and (65-75) wt% of Sorghum, grinding and mixing them to obtain a raw material mixture; (2) adding fermented grains and water to the raw material mixture for pre-fermentation; (3) Cooling the pre-fermented product steamed material and mixing it with wine yeast, fermenting it in a kiln, and distilling it to obtain the original astragalus wine; (4) Using the astragalus extract to reduce the alcohol content to obtain the astragalus wine.

[0033] Compared to existing technologies, the present invention increases the astragalus feed fraction. To ensure that this does not affect the taste of the astragalus wine, mash is added to the raw material mixture before the actual fermentation for pre-fermentation. This double fermentation allows for better control of the fermentation process and more efficient use of the sugar content in the raw materials, improving raw material utilization and fully utilizing the sugars in sorghum. This ensures that yeast can fully ferment the wine in a short period of time during the subsequent fermentation process, thereby compensating for the insufficient sugar content caused by the high astragalus feed fraction, reducing the production of unpleasant flavor substances, and thus improving the quality of the wine.

[0034] The following will describe in detail the Astragalus wine and its preparation method provided by this application in conjunction with specific embodiments.

[0035] The present application provides a method for preparing Astragalus wine, which is characterized by comprising the following steps: (1) Weighing (25-35) wt% of Astragalus and (65-75) wt% of Sorghum, crushing and mixing them to obtain a raw material mixture; for example, the ratios of Astragalus to Sorghum are 25%:75%, 30%:70%, and 35%:65%; (2) adding fermented grains and water to the raw material mixture for pre-fermentation; (3) Cooling the pre-fermented product steamed material and mixing it with wine yeast, fermenting it in a kiln, and distilling it to obtain the original astragalus wine; (4) Using the astragalus extract to reduce the alcohol content to obtain the astragalus wine.

[0036] In some embodiments, step (1) specifically includes: adding 4-6% of the total mass of the raw material mixture to the raw material mixture, for example, 4%, 4.5%, 5%, 5.5%, 6%.

[0037] In some embodiments, the preparation steps of the wine mash specifically include: steaming sorghum to gelatinize it, cooling it to 15-25°C, for example, 15°C, 16°C, 17°C, 18°C, 19°C, 20°C, 21°C, 22°C, 23°C, 24°C, 25°C, adding 15-20% of wine yeast of the total mass of the sorghum gelatinized product, for example, 15%, 16%, 17%, 18%, 19%, 20%, and fermenting to obtain wine mash.

[0038] In the embodiment, by adding appropriate fermented grains to the raw material mixture, the raw material mixture is pre-fermented to promote the fermentation of sugar substances, shorten the subsequent fermentation time, and optimize the fermentation effect.

[0039] In some embodiments, the step (1) specifically includes: crushing the astragalus to a particle size of less than 100 mesh, and crushing the sorghum to at least 8 petals per grain.

[0040] In the embodiment, by fully crushing the astragalus and sorghum, the subsequent extraction of sugar substances therein is facilitated, the utilization rate of the raw materials is improved, and the problem of the total content of sugar substances in the raw material mixture of the present application being lower than that in the prior art due to the high feed fraction of astragalus is compensated.

[0041] In some embodiments, step (2) specifically includes: controlling the raw material mixture at 25-30°C, for example, 25°C, 26°C, 27°C, 28°C, 29°C, 30°C, for at least 1 hour, for example, 1 hour, 3 hours, 5 hours, 7 hours, 9 hours.

[0042] In the embodiment, the fermentation temperature of the pre-fermentation is relatively high, which can promote the generation of aroma components in the wine.

[0043] In some embodiments, step (3) specifically includes: controlling the pre-fermentation product at 100-120°C, for example, 100°C, 105°C, 110°C, 115°C, 120°C, and steaming the material in a retort for 15-25 minutes, for example, 15 minutes, 20 minutes, 25 minutes.

[0044] In the examples, the pre-fermented product is steamed in a retort to adjust the moisture content of the raw material to the required moisture level for winemaking. Furthermore, the high temperature during the steaming process disrupts the cellular structure of the raw material, making it easier for enzymes to decompose components such as starch, facilitating the subsequent saccharification and fermentation processes. Furthermore, the high temperature kills harmful microorganisms in the raw material, such as bacteria and mold, reducing the risk of contamination during the winemaking process. It also kills or inhibits yeast in the mash added during pre-fermentation, preventing excessive yeast content from affecting the subsequent fermentation process.

[0045] In some embodiments, step (3) specifically includes: spreading the steamed product to cool to 15-25°C, for example, 15°C, 16°C, 17°C, 18°C, 19°C, 20°C, 21°C, 22°C, 23°C, 24°C, 25°C, to obtain a grain residue mixture, and mixing it with koji, wherein the mass of the koji is 15-20% of the total mass of the grain residue mixture, for example, 15%, 16%, 17%, 18%, 19%, 20%.

[0046] In the embodiment, the steamed product is cooled before adding the koji to avoid high temperature affecting the activity of the koji.

[0047] In some embodiments, step (3) specifically includes: fermenting in a kiln for 25-28 days, controlling the fermentation temperature to 8-18°C, for example, 8°C, 10°C, 12°C, 14°C, 16°C, 18°C, taking the fermentation product and distilling the wine in a steamer, and separating the solid and liquid to obtain the astragalus wine.

[0048] In the embodiment, the fermentation temperature of the second formal fermentation is lower than that of the pre-fermentation to reduce the generation of fusel oil.

[0049] In some embodiments, the step (4) specifically includes: adding the astragalus extract to the astragalus raw wine to modulate and reduce the alcohol content to obtain the astragalus wine.

[0050] In some embodiments, the preparation steps of the astragalus extract specifically include: drying the astragalus at 60-80°C for at least 2 hours, crushing and sieving, mixing with distilled water and soaking for at least 1 hour to obtain an astragalus soaking liquid, decocting the astragalus soaking liquid for 0.5-1 hour, filtering and concentrating to obtain the astragalus extract.

[0051] In the embodiment, astragalus is dried, crushed, soaked, and decocted to obtain a high-concentration astragalus extract, which is then used to prepare astragalus wine, avoiding the use of pure distilled water to reduce the alcohol content and affect the drug content in the astragalus wine, especially the content of flavonoids.

[0052] A second aspect of the present invention provides an Astragalus wine, characterized in that the Astragalus wine is prepared according to any preparation method described in the first aspect. Example 1

[0053] This embodiment provides a method for preparing astragalus wine: (1) According to the ratio of 350 catties of astragalus and 1000 catties of sorghum, crush the sorghum (eight petals / grain) and grind the astragalus into flour (pass through a 100-mesh sieve) and mix them evenly to obtain a raw material mixture; (2) adding fermented grains (5% of the raw material mixture) to the raw material mixture, adding water (80% of the total weight of the raw material mixture), stirring evenly, and standing at 25°C for 5 hours for pre-fermentation; wherein the preparation steps of the fermented grains specifically include: steaming sorghum at 120°C for gelatinization, cooling to 15°C, adding 20% ​​of the total weight of the sorghum gelatinization product of koji and fermenting for 12 hours to obtain the fermented grains; (3) Steam the pre-fermented product at 120°C for 20 minutes, spread it out to cool to 20°C to obtain a grain residue mixture, add koji (to obtain 20% of the total mass of the grain residue mixture), put it into a kiln for fermentation for 28 days at a fermentation temperature of 8-18°C, and distill the wine to obtain 63-degree Huangqi original wine; (4) Adding astragalus extract and mountain spring water to the original astragalus wine, adjusting the alcohol content to reduce the alcohol content, and obtaining 45-proof astragalus wine. The steps of preparing the astragalus extract specifically include: drying the astragalus at 80°C for at least 2 hours, crushing the astragalus through a 100-mesh sieve, mixing with distilled water, and soaking for at least 1 hour to obtain an astragalus soaking liquid; decocting the astragalus soaking liquid for 1 hour, filtering, and concentrating to obtain the astragalus extract. Example 2

[0054] This embodiment provides a method for preparing astragalus wine: (1) According to the ratio of 25 catties of astragalus and 75 catties of sorghum, crush the sorghum (eight petals / grain) and grind the astragalus (in flour form, passed through a 100-mesh sieve) and mix them evenly to obtain a raw material mixture; (2) adding fermented grains (4% of the raw material mixture) to the raw material mixture, adding water (80% of the total weight of the raw material mixture), stirring evenly, and standing at 25°C for 2 hours for pre-fermentation; wherein the preparation steps of the fermented grains specifically include: steaming sorghum at 120°C for gelatinization, cooling to 15°C, adding 15% of the total weight of the sorghum gelatinization product of koji and fermenting for 12 hours to obtain the fermented grains; (3) Steam the pre-fermented product at 100°C for 15 minutes, spread it out to cool to 20°C to obtain a grain residue mixture, add koji (to obtain 15% of the total mass of the grain residue mixture), put it into a kiln for fermentation for 25 days at a fermentation temperature of 8-18°C, and distill the wine to obtain 55-degree Huangqi original wine; (4) Adding astragalus extract and mountain spring water to the original astragalus wine, adjusting the alcohol content to reduce the alcohol content, and obtaining 45-proof astragalus wine. The steps of preparing the astragalus extract specifically include: drying the astragalus at 80°C for at least 2 hours, crushing the astragalus through a 100-mesh sieve, mixing with distilled water, and soaking for at least 1 hour to obtain an astragalus soaking liquid; decocting the astragalus soaking liquid for 1 hour, filtering, and concentrating to obtain the astragalus extract. Example 3

[0055] This embodiment provides a method for preparing astragalus wine: (1) According to the ratio of 30 catties of astragalus and 70 catties of sorghum, crush the sorghum (eight petals / grain) and grind the astragalus into flour (pass through a 100-mesh sieve) and mix them evenly to obtain a raw material mixture; (2) adding fermented grains (4% of the raw material mixture) to the raw material mixture, adding water (80% of the total weight of the raw material mixture), stirring evenly, and standing at 25°C for 2 hours for pre-fermentation; wherein the preparation steps of the fermented grains specifically include: steaming sorghum at 120°C for gelatinization, cooling to 20°C, adding 15% of the total weight of the sorghum gelatinization product of koji for fermentation to obtain the fermented grains; (3) Steam the pre-fermented product at 110°C for 15 minutes, spread it out to cool to 20°C to obtain a grain residue mixture, add koji (to obtain 15% of the total mass of the grain residue mixture), put it into a kiln for fermentation for 25 days at a fermentation temperature of 8-18°C, and distill the wine to obtain 61-proof Huangqi original wine; (4) Adding astragalus extract and mountain spring water to the original astragalus wine, adjusting the alcohol content to reduce the alcohol content, and obtaining 45-proof astragalus wine. The steps of preparing the astragalus extract specifically include: drying the astragalus at 80°C for at least 2 hours, crushing the astragalus through a 100-mesh sieve, mixing with distilled water, and soaking for at least 1 hour to obtain an astragalus soaking liquid; decocting the astragalus soaking liquid for 1 hour, filtering, and concentrating to obtain the astragalus extract. Example 4

[0056] This embodiment provides a method for preparing astragalus wine: (1) According to the ratio of 35 catties of astragalus and 65 catties of sorghum, crush the sorghum (eight petals / grain) and grind the astragalus into flour (pass through a 100-mesh sieve) and mix them evenly to obtain a raw material mixture; (2) adding fermented grains (6% of the raw material mixture) to the raw material mixture, adding water (80% of the total weight of the raw material mixture), stirring evenly, and standing at 25°C for 4 hours for pre-fermentation; wherein the preparation steps of the fermented grains specifically include: steaming sorghum at 120°C for gelatinization, cooling to 15°C, adding 15-20% of the total weight of the sorghum gelatinization product of koji for fermentation to obtain the fermented grains; (3) Steam the pre-fermented product at 120°C for 20 minutes, spread it out to cool to 20°C to obtain a grain residue mixture, add koji (to obtain 20% of the total mass of the grain residue mixture), put it into a kiln for fermentation for 28 days at a fermentation temperature of 8-18°C, and distill the wine to obtain 66-degree Huangqi original wine; (4) Adding astragalus extract and mountain spring water to the original astragalus wine, adjusting the alcohol content to reduce the alcohol content, and obtaining 45-proof astragalus wine. The steps of preparing the astragalus extract specifically include: drying the astragalus at 80°C for at least 2 hours, crushing the astragalus through a 100-mesh sieve, mixing with distilled water, and soaking for at least 1 hour to obtain an astragalus soaking liquid; decocting the astragalus soaking liquid for 1 hour, filtering, and concentrating to obtain the astragalus extract.

[0057] Comparative Example 1 Provided is a method for preparing astragalus wine: (1) According to the ratio of 1 catties of astragalus and 6 catties of sorghum, crush the sorghum (eight petals / grain) and grind the astragalus into flour (pass through a 100-mesh sieve) and mix them evenly to obtain a raw material mixture; (2) Add 80% of the total weight of the raw material mixture with water, stir evenly, steam the material in a pot at 120°C for 20 minutes, spread and cool to 20°C to obtain a grain mixture, add koji (to obtain 20% of the total weight of the grain mixture), put it into a kiln for fermentation for 25 days at a fermentation temperature of 8-18°C, and distill the wine to obtain 50% of the original Astragalus wine; (3) Adding astragalus extract and mountain spring water to the original astragalus wine, adjusting the alcohol content to reduce the alcohol content, and obtaining 45-proof astragalus wine. The steps of preparing the astragalus extract specifically include: drying the astragalus at 80°C for at least 2 hours, crushing the astragalus through a 100-mesh sieve, mixing with distilled water, and soaking for at least 1 hour to obtain an astragalus soaking liquid; decocting the astragalus soaking liquid for 1 hour, filtering, and concentrating to obtain the astragalus extract.

[0058] Comparative Example 2 This comparative example provides a method for preparing astragalus wine: According to the ratio of 5 jin of astragalus and 15 jin of sorghum, crush the sorghum (eight petals / grain) and grind the astragalus (in flour form, passed through a 100-mesh sieve) to obtain a raw material mixture; Add 50% of the total weight of the raw material mixture into water, stir evenly, and then steam the material in a retort at 80°C for 70 minutes, spread and cool to 20°C to obtain a grain mixture; (3) adding koji (to obtain 15% of the total mass of the grain dregs mixture) and active dry yeast (to obtain 0.1% of the total mass of the grain dregs mixture) to the grain dregs mixture, fermenting it in a kiln for 25 days at a fermentation temperature of 8-18°C, and distilling the wine to obtain 55% alcohol astragalus wine; (3) Adding astragalus extract and mountain spring water to the original astragalus wine, adjusting the alcohol content to reduce the alcohol content, and obtaining 45-proof astragalus wine. The steps of preparing the astragalus extract specifically include: drying the astragalus at 80°C for at least 2 hours, crushing the astragalus through a 100-mesh sieve, mixing with distilled water, and soaking for at least 1 hour to obtain an astragalus soaking liquid; decocting the astragalus soaking liquid for 1 hour, filtering, and concentrating to obtain the astragalus extract.

[0059] In this test example, the astragalus wine prepared in Examples 1-4 and Comparative Examples 1-2 was subjected to gas chromatography to analyze the flavonoids, phenolic substances and the like (specifically including: silybin, puerarin, quercetin, genistein, apigenin, baicalein, icariin, baicalin, rutin, hesperetin, troxerutin, hesperidin, (+)-catechin, protocatechuic aldehyde, protocatechuic acid, kaempferol, naringenin, epigallocatechin gallate, luteolin, myricetin, diosmin, dihydromyricetin, dihydroquercetin, morin, fisetin, chrysin, neohesperidin, myricetin, isoliquiritigenin, hyperoside, tangeretin, epicatechin, astilbin, phloretin, daidzein, isorhamnetin, genistin, biochanin A) contained in the astragalus wine. , glycitein, quercetin, vitexin, kaempferol, glycitein, astragalin, acacetin, proanthocyanidin B2) are detected, comprising the following steps: (1) Take 1200 μL of each of the Astragalus wines prepared in Examples 1-4 and Comparative Examples 1-2 as samples and place them in a 1.5 mL centrifuge tube; (2) Place the above 6 samples in a concentrator and concentrate them to dryness; (3) After concentration to dryness, add 0.200 mL of 80% methanol water (containing 50 ng / mL of internal standard) to the sample for reconstitution, shake for 5 min, and sonicate at 4°C for 5 min; (4) Centrifuge at 4°C for 10 min, take the supernatant and filter it through a 0.22 μm filter membrane for detection.

[0060] Detection instruments: Liquid chromatography Waters Acquity UPLC, mass spectrometry AB SCIEX 5500 QQQ-MS; chromatographic column: Acquity UPLC HSS T3 (1.8 µm, 2.1 mm * 100 mm).

[0061] UPLC-QQQ-MS method: Chromatographic separation conditions: Column temperature: 40 °C, flow rate: 0.300 mL / min. Mobile phase composition: A - water (0.1% formic acid), B - acetonitrile (0.1% formic acid). Run time: 18 min, injection volume: 6 µL. Sample gradient elution program: see the table below.

[0062] Table 1 Sample gradient elution program Time min Flow rate mL / min B% initial 0.300 10.0 1.00 0.300 10.0 14.00 0.300 90.0 15.00 0.300 90.0 15.10 0.300 10.0 18.00 0.300 10.0 Mass spectrometry conditions: Ion source: ESI ion source; Curtain Gas: 35 arb; Collision Gas: 9 arb; Ion Spray Voltage: 4000 V; Temperature: 400 °C; Ion Source Gas1: 55 arb; Ion Source Gas2: 55 arb.

[0063] The test results are as follows: Table 2 Detection results of main flavonoids and phenolic substances sample Kaempferol (ng / mL) Kaempferol (ng / mL) Glycitein (ng / mL) Protocatechuic aldehyde (ng / mL) Total content (mg / L) Example 1 10650.70 4292.76 11309.20 11549.46 48.8 Example 2 10622.63 3176.08 11404.56 7145.53 42.4 Example 3 9746.78 2793.05 9854.04 5691.78 36.9 Example 4 13271.10 4093.23 13945.03 11792.26 55.2 Comparative Example 1 5201.75 2448.05 5302.21 3485.32 21.4 Comparative Example 2 5908.57 2243.48 5292.79 4003.32 22.5 As shown in Table 1, compared with Comparative Examples 1-2, Examples 1-4 added fermented grains to the raw material mixture and carried out pre-fermentation before the formal fermentation. Through two fermentations, the raw material utilization rate can be better improved, and the content of flavonoids and phenolic substances extracted is significantly higher than that of Comparative Examples 1 and 2. In Example 3, due to the small amount of fermented grains and distiller's yeast added and the short fermentation time, the content of flavonoids and phenolic substances extracted is lower than that of the other examples.

[0064] Compared with Example 1, in Example 2, the steaming temperature is low and the amount of koji added is small. Therefore, although the proportion of astragalus in Example 2 is larger, the content of flavonoids and phenolic substances in the prepared astragalus wine is similar to that in Example 1.

[0065] In summary, after reading the contents of this application, those skilled in the art will understand that the foregoing contents are presented by way of example only and are not intended to be limiting. Although not explicitly stated herein, those skilled in the art will understand that this application is intended to encompass various reasonable changes, improvements, and modifications to the embodiments. Such changes, improvements, and modifications are within the spirit and scope of the exemplary embodiments of this application.

Claims

1. A method for preparing astragalus wine, characterized in that: The following steps are involved: (1) Weighing (25-35) wt% of Astragalus and (65-75) wt% of Sorghum, grinding and mixing them to obtain a raw material mixture; (2) adding fermented grains and water to the raw material mixture for pre-fermentation; (3) Cooling the pre-fermented product steamed material and mixing it with wine yeast, fermenting it in a kiln, and distilling it to obtain the original astragalus wine; (4) Using the astragalus extract to reduce the alcohol content to obtain the astragalus wine.

2. The preparation method according to claim 1, characterized in that The step (1) specifically comprises: adding 4-6% of the total mass of the raw material mixture to the raw material mixture.

3. The preparation method according to claim 1, characterized in that The step (1) specifically comprises: crushing the astragalus to a particle size of less than 100 mesh, and crushing the sorghum to at least 8 petals per grain.

4. The preparation method according to claim 1, characterized in that The step (2) specifically includes: controlling the raw material mixture to pre-ferment at 25-30° C. for at least 1 hour.

5. The preparation method according to claim 1, characterized in that The step (3) specifically includes: controlling the pre-fermented product to be steamed in a retort at 100-120° C. for 15-25 minutes.

6. The preparation method according to claim 1, characterized in that The step (3) specifically comprises: spreading the steamed product to cool to 15-25° C. to obtain a grain-dregs mixture, and mixing it with distiller's yeast, wherein the mass of the distiller's yeast is 15-20% of the total mass of the grain-dregs mixture.

7. The preparation method according to claim 1, characterized in that The step (3) specifically includes: fermenting in a kiln for 25-28 days, controlling the fermentation temperature to 8-18°C, taking the fermentation product and filling it into a retort to distill the wine, and performing solid-liquid separation to obtain the original Astragalus wine.

8. The preparation method according to claim 1, characterized in that The step (4) specifically includes: adding the astragalus extract to the astragalus raw wine to modulate and reduce the alcohol content to obtain the astragalus wine.

9. The preparation method according to claim 1, characterized in that The preparation steps of the astragalus extract specifically include: drying the astragalus at 60-80° C. for at least 2 hours, crushing and sieving the astragalus, mixing it with distilled water and soaking it for at least 1 hour to obtain an astragalus soaking liquid, decocting the astragalus soaking liquid for 0.5-1 hour, filtering and concentrating it to obtain the astragalus extract.

10. An Astragalus wine, characterized in that: The astragalus wine is prepared according to the preparation method according to any one of claims 1 to 9.