Shaoxing wine brewing process integrating traditional Chinese medicine theory and modern fermentation technology

Abstract

The invention relates to a yellow rice wine brewing process fusing the traditional Chinese medicine theory and the modern fermentation technology, which comprises the following steps: S1, preparing raw materials: selecting 40-60g of rhizoma polygonati, 20-40g of Chinese yam and 20-40g of Chinese date according to gram weight, and detecting the raw materials to ensure that the raw materials are free from mildew and insect pests and the content of effective components meets the requirements of related standards, so as to obtain yellow rice wine; the raw materials are accurately weighed in proportion and then are uniformly mixed. S2, base wine selection: yellow rice wine base wine with the alcoholic strength of 15-25 degrees is selected, the total sugar content of the yellow rice wine base wine is 15.1-40 g / L, and the acidity of the yellow rice wine base wine is 0.4-0.8 g / L; the invention belongs to the technical field of wine brewing, and particularly relates to a yellow rice wine brewing process which deeply integrates a traditional health preserving theory, a modern fermentation technology, Taoist health preserving culture and local characteristic culture and can flexibly adapt to yellow rice wine base wine with the initial alcoholic strength within the range of 15-25 degrees. Or the alcoholic strength of the finished product reaches the interval through blending, and the prepared product is special yellow rice wine with daily health-preserving and conditioning value and cultural connotation.

Description

Technical Field

[0001] The invention relates to the technical field of wine brewing, in particular to a Huadiao wine brewing process that integrates traditional Chinese medicine theory with modern fermentation technology. Background Art

[0002] Currently, most Huadiao liquors on the market use traditional brewing techniques, and product development focuses primarily on flavor and taste, with shortcomings in expanding functionality. In the health-promoting liquor market, most products use herbs or medicinal materials soaked in high-proof liquor, which places a heavy burden on the drinker's gastrointestinal tract and makes it difficult to effectively utilize and enhance the active ingredients of the medicinal materials. At the same time, among existing alcoholic beverages, there are few examples of deeply integrating the homology of medicine and food with local culture, Taoist health culture, brewing techniques, and rice wine, failing to meet consumer demand for high-quality, culturally rich, and functional liquors that provide daily health benefits. Furthermore, traditional processes have relatively simple requirements for the alcohol content of the base liquor, limiting flexibility in raw material procurement. Therefore, an innovative process is urgently needed that can enhance the health-promoting value and taste of Huadiao liquor, incorporate cultural characteristics, and diversify the selection of base liquors. To this end, we have proposed a Huadiao liquor brewing process that integrates traditional Chinese medicine theory with modern fermentation technology. Summary of the Invention

[0003] The present invention provides a Huadiao wine brewing process that integrates traditional Chinese medicine theory with modern fermentation technology, and solves the technical problems raised in the above-mentioned background technology.

[0004] In order to solve the above technical problems, the technical solution adopted by the present invention is:

[0005] A Huadiao wine brewing process that integrates traditional Chinese medicine theory and modern fermentation technology is characterized by comprising the following steps:

[0006] S1: Raw materials and ingredients

[0007] According to the weight, select 40-60g of polygonatum, 20-40g of yam, and 20-40g of jujube, test the raw materials to ensure that they are free of mold and pests, and the content of active ingredients meets the requirements of relevant standards. Accurately weigh each raw material according to the proportion and mix them evenly;

[0008] S2: Base wine selection

[0009] Select a Huadiao wine base wine with an alcohol content of 15-25 degrees, a total sugar content of 15.1-40g / L, and an acidity of 0.4-0.8g / L;

[0010] S3: Soak

[0011] Place the evenly mixed raw materials into a clean, sterile container, add strong alcohol to completely submerge the raw materials, then seal the container, control the temperature and relative humidity of the soaking environment, and soak for 30-60 days, stirring regularly during the soaking period;

[0012] S4: Fusion and deployment

[0013] Mix the soaked raw materials and wine with the Huadiao wine base wine in proportion, and use a blender to stir them thoroughly and evenly;

[0014] S5: Add active bacteria

[0015] After stirring, add Lactobacillus plantarum KLDS1.0391, Saccharomyces cerevisiae BY4741, and Lactobacillus rhamnosus GG active bacteria to the wine, and control the ambient temperature for adding active bacteria;

[0016] S6: Fermentation

[0017] After adding active bacteria, the wine is transferred to a sealed fermentation tank for sealed fermentation. The fermentation temperature, relative humidity and light intensity are controlled. Natural fermentation is carried out under dark conditions for 3-6 months. During the fermentation process, the alcohol content, sugar content, acidity and microbial indicators of the wine are regularly tested to ensure the normal fermentation.

[0018] S7: Post-processing

[0019] After the natural fermentation is completed, the wine is filtered to remove the sediment to obtain clarified wine, which is then filled and packaged to finally make the finished product.

[0020] A further improvement of the technical solution of the present invention is that the weight of the raw materials in step S1 is preferably 50g of polygonatum, 30g of yam, and 30g of jujube.

[0021] A further improvement of the technical solution of the present invention is that the alcohol content of the strong liquor in step S3 is ≥53 degrees.

[0022] A further improvement of the technical solution of the present invention is that the temperature of the soaking environment in step S3 is controlled to be 18-25° C., and the relative humidity is controlled to be 70%-80%.

[0023] A further improvement of the technical solution of the present invention is that the ratio of the medicinal materials and the wine to the base wine in step S4 is 1:3-1:5.

[0024] A further improvement of the technical solution of the present invention is that in step S5, the amount of Lactobacillus plantarum KLDS1.0391 added is 0.2 g / L, the amount of Saccharomyces cerevisiae BY4741 added is 0.15 g / L, and the amount of Lactobacillus rhamnosus GG added is 0.08 g / L.

[0025] A further improvement of the technical solution of the present invention is that the ambient temperature in step S5 is controlled to be 15-25°C.

[0026] A further improvement of the technical solution of the present invention is that: in step S6, the fermentation temperature is controlled to 18-25° C., the relative humidity is controlled to 70%-80%, and the light illumination is controlled to <50 lux.

[0027] A further improvement of the technical solution of the present invention is that if the alcohol content of the Huadiao liquor base wine is lower than 15 degrees in step S2, the alcohol content can be increased by adding strong liquor or using distillation and concentration.

[0028] A further improvement of the technical solution of the present invention is that: in step S2, if the alcohol content of the Huadiao liquor base is higher than 25%, low-alcohol Huadiao liquor or purified water is added for dilution.

[0029] The beneficial effects of the present invention are as follows: the present invention provides a Huadiao wine brewing process that integrates traditional Chinese medicine theory with modern fermentation technology, which has the following advantages:

[0030] 1. The present invention proposes a Huadiao wine brewing process that integrates traditional Chinese medicine theory with modern fermentation technology. Through the "microbial cultivation" process, the fermentation process can promote the increase of polyphenols, flavonoids and other substances in the wine. These substances give the wine a unique flavor and help to regulate the body during daily drinking. In addition, the metabolic activity of microorganisms during the fermentation process produces a variety of flavor substances, making the taste of Huadiao wine more mellow and rich, and the aroma more unique.

[0031] 2. The present invention proposes a Huadiao wine brewing process that integrates traditional Chinese medicine theory with modern fermentation technology. Compared with high-alcohol health wines, this low-alcohol Huadiao wine has less gastrointestinal irritation and is suitable for daily drinking by middle-aged and elderly people and people with various physical conditions. It has broad market prospects and can flexibly select a Huadiao wine base wine within the range of 15-25 degrees, or the alcohol content of the finished product can be brought into this range through blending, which solves the problem of limited base wine procurement, reduces the difficulty of obtaining raw materials, and improves production flexibility. DETAILED DESCRIPTION

[0032] The following is a clear and complete description of the technical solutions in the embodiments of the present invention. Obviously, the described embodiments 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 any creative efforts are within the scope of protection of the present invention.

[0033] The present invention provides a Huadiao wine brewing process that integrates traditional Chinese medicine theory with modern fermentation technology, which is characterized by comprising the following steps:

[0034] Example 1

[0035] S1: Raw materials and ingredients

[0036] According to the weight, select 50g of Polygonatum sibiricum, 30g of Chinese yam, and 30g of jujube. The raw materials must be free of mold and pests, and the content of effective ingredients must meet the requirements of relevant standards. Accurately weigh each raw material in proportion and mix them evenly.

[0037] S2: Base wine selection

[0038] Select a Huadiao base liquor with an alcohol content of 15-25 degrees. If the alcohol content of the Huadiao base liquor is lower than 15 degrees, the alcohol content can be increased by adding strong liquor or using distillation and concentration. If it is higher than 25 degrees, add low-alcohol Huadiao liquor or pure water to dilute it. The total sugar content of the Huadiao base liquor is 15.1-40g / L, and the acidity is 0.4-0.8g / L.

[0039] S3: Soak

[0040] Put the evenly mixed raw materials into a clean, sterile container, add high-proof liquor with an alcohol content of 53 degrees or more, so that the high-proof liquor completely immerses the raw materials, then seal the container and place it in an environment with a temperature of 18-25℃ and a relative humidity of 70%-80% to soak for 30-60 days. Stir regularly during the soaking period to ensure that the medicinal materials are in full contact with the liquor to promote the dissolution of the effective ingredients.

[0041] S4: Fusion and deployment

[0042] Mix the soaked herbs and liquor with the base liquor in a ratio of 1:3-1:5 (this ratio can be adjusted based on product functionality and taste requirements). Use a blender to thoroughly and evenly stir the mixture, ensuring the herbal ingredients fully contact and blend with the Huadiao liquor. After the Huadiao liquor and soaked herbs are combined, the liquor will develop a whitish, milky consistency. Place the liquor in water at 40-60 degrees Celsius for 5 minutes, then cool it for 24 hours to restore it to its original state. Alternatively, heat it to 40-60 degrees Celsius and then cool it.

[0043] S5: Add active bacteria

[0044] After stirring, add Lactobacillus plantarum KLDS1.0391, Saccharomyces cerevisiae BY4741, and Lactobacillus rhamnosus GG active bacteria to the wine, and control the ambient temperature for adding active bacteria. The details are as follows:

[0045]

[0046] When adding active bacteria, control the ambient temperature at 15-25°C to ensure the activity and fermentation effect of the active bacteria.

[0047] S6: Fermentation

[0048] The wine after adding active bacteria is transferred to a sealed fermentation tank for sealed fermentation. The fermentation temperature is controlled at 18-25℃, the relative humidity is 70%-80%, and the light intensity is less than 50lux. Natural fermentation is carried out under light-proof conditions for 3-6 months. During the fermentation process, the alcohol content, sugar content, and microbial indicators of the wine are regularly tested, and the fermentation process is monitored in real time to ensure that the fermentation is proceeding normally. If any abnormality is found, the process parameters are adjusted in time.

[0049] S7: Post-processing

[0050] After the natural fermentation is completed, the wine is filtered to remove the sediment to obtain clarified wine, which is then filled and packaged to finally make the finished product.

[0051] Comparative Example 1

[0052] A Huadiao wine, which differs from Example 1 in that the added active bacteria lack Lactobacillus rhamnosus GG active bacteria;

[0053] In this comparative example, the added active bacteria species consisted of the following, calculated by addition amount: Lactobacillum plantarum KLDS 1.039 10.2 g / L, and Saccharomyces cerevisiae BY474 10.15 g / L.

[0054] Comparative Example 2

[0055] A Huadiao wine, which differs from Example 1 in that the added active bacteria lack active bacteria of Saccharomyces cerevisiae BY4741;

[0056] In this comparative example, the added active bacteria consisted of the following types, calculated by addition amount: Lactobacillus plantarum KLDS 1.03910.2 g / L, Lactobacillus rhamnosus GG 0.08 g / L.

[0057] Comparative Example 3

[0058] A Huadiao wine, which differs from Example 1 in that the added active bacteria lack the active bacteria of Lactotrichum plantarum KLDS1.0391;

[0059] In this comparative example, the active bacteria added consisted of the following types, calculated by addition amount: Saccharomyces cerevisiae BY4741 0.15 g / L, Lactobacillus rhamnosus GG 0.08 g / L.

[0060] The sugar content, alcohol content and microbial index of the Huadiao wine of the above examples and comparative examples were tested, wherein the sugar content and alcohol content were detected by a sugar content detector with model HI96811 and an alcohol content detector with model DMA4500M, respectively, and the microbial index was obtained by obtaining the inhibition rate of Escherichia coli by referring to the test method of ISO 27447-2009.

[0061] The test results are shown in the following table:

[0062]

[0063] From the above results, it can be seen that the Huadiao wine prepared by adding three active bacteria according to the present invention has the effects of high sugar content, appropriate alcohol content and good antibacterial rate.

[0064] The Huadiao wine of Comparative Example 1 does not contain active Lactobacillus rhamnosus GG bacteria. It can be seen that compared with Example 1, its antibacterial rate against Escherichia coli does not exceed 40%, and it also affects the sugar content and alcohol content of the wine, thereby affecting the taste of the wine.

[0065] The Huadiao wine of Comparative Example 2 does not contain active bacteria of Saccharomyces cerevisiae BY4741. Compared with Example 1, its alcohol content is significantly reduced, and the inhibition rate of Escherichia coli and the sugar content of the wine are also reduced, which will affect the taste of the wine.

[0066] The Huadiao wine of Comparative Example 3 does not contain plant lactose KLDS1.0391. Compared with Example 1, its sugar content is significantly reduced, and the inhibition rate of Escherichia coli and the alcohol content of the wine are also reduced, which will affect the taste of the wine.

[0067] As described above, although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and variations may be made to these embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A Huadiao wine brewing process that integrates traditional Chinese medicine theory and modern fermentation technology, characterized in that: The steps include: S1: Raw materials and ingredients According to the weight, select 40-60g of polygonatum, 20-40g of yam, and 20-40g of jujube, test the raw materials to ensure that they are free of mold and pests, and the content of active ingredients meets the requirements of relevant standards. Accurately weigh each raw material in proportion and mix them evenly; S2: Base wine selection Select a Huadiao wine base wine with an alcohol content of 15-25 degrees, a total sugar content of 15.1-40g / L, and an acidity of 0.4-0.8g / L; S3: Soak Place the evenly mixed raw materials into a clean, sterile container, add strong alcohol to completely submerge the raw materials, then seal the container, control the temperature and relative humidity of the soaking environment, and soak for 30-60 days, stirring regularly during the soaking period; S4: Fusion and deployment Mix the soaked raw materials and wine with the Huadiao wine base wine in proportion, and use a blender to stir them thoroughly and evenly; S5: Add active bacteria After stirring, add Lactobacillus plantarum KLDS1.0391, Saccharomyces cerevisiae BY4741, and Lactobacillus rhamnosus GG active bacteria to the wine, and control the ambient temperature for adding active bacteria; S6: Fermentation After adding active bacteria, the wine is transferred to a sealed fermentation tank for sealed fermentation. The fermentation temperature, relative humidity and light intensity are controlled. Natural fermentation is carried out under dark conditions for 3-6 months. During the fermentation process, the alcohol content, sugar content, acidity and microbial indicators of the wine are regularly tested to ensure the normal fermentation. S7: Post-processing After the natural fermentation is completed, the wine is filtered to remove the sediment to obtain clarified wine, which is then filled and packaged to finally make the finished product.

2. The Huadiao wine brewing process according to claim 1, which integrates traditional Chinese medicine theory and modern fermentation technology, is characterized in that: The raw materials in step S1 are preferably 50 g of polygonatum, 30 g of yam, and 30 g of jujube.

3. The Huadiao wine brewing process according to claim 1, which integrates traditional Chinese medicine theory and modern fermentation technology, is characterized in that: The alcohol content of the strong liquor in step S3 is ≥53 degrees.

4. The Huadiao wine brewing process according to claim 1, which integrates traditional Chinese medicine theory and modern fermentation technology, is characterized in that: The soaking environment temperature in step S3 is controlled to be 18-25° C., and the relative humidity is controlled to be 70%-80%.

5. The Huadiao wine brewing process according to claim 1, which integrates traditional Chinese medicine theory and modern fermentation technology, is characterized in that: The ratio of the medicinal materials and the liquor to the Huadiao liquor base liquor in step S4 is 1:3-1:

5.

6. The Huadiao wine brewing process according to claim 1, which integrates traditional Chinese medicine theory and modern fermentation technology, is characterized in that: In step S5, the amount of Lactobacillus plantarum KLDS1.0391 added is 0.2 g / L, the amount of Saccharomyces cerevisiae BY4741 added is 0.15 g / L, and the amount of Lactobacillus rhamnosus GG added is 0.08 g / L.

7. The Huadiao wine brewing process according to claim 1, which integrates traditional Chinese medicine theory and modern fermentation technology, is characterized in that: The ambient temperature in step S5 is controlled to be 15-25°C.

8. The Huadiao wine brewing process according to claim 1, which integrates traditional Chinese medicine theory and modern fermentation technology, is characterized in that: In step S6, the fermentation temperature is controlled at 18-25° C., the relative humidity is controlled at 70%-80%, and the light intensity is controlled at <50 lux.

9. The Huadiao wine brewing process according to claim 1, which integrates traditional Chinese medicine theory and modern fermentation technology, is characterized in that: In step S2, if the alcohol content of the Huadiao liquor base is lower than 15 degrees, the alcohol content can be increased by adding strong liquor or using distillation and concentration.

10. The Huadiao wine brewing process according to claim 1, which integrates traditional Chinese medicine theory and modern fermentation technology, is characterized in that: In step S2, if the alcohol content of the Huadiao liquor base is higher than 25%, low-alcohol Huadiao liquor or purified water is added for dilution.

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