Millet and traditional Chinese medicine composite white spirit and preparation method thereof
By using a specific combination of traditional Chinese medicines and a multi-round fermentation process, the problem of the strong medicinal taste in millet wine has been solved, the aroma and efficacy of the liquor have been enhanced, and the unique fragrance and rich taste of millet and traditional Chinese medicine compound liquor have been achieved.
Patent Information
- Application Number
- CN202511718445.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-11-21
- Publication Date
- 2026-01-09
AI Technical Summary
Existing millet wines, after fermentation with a combination of traditional Chinese medicines, tend to develop a strong medicinal flavor, affecting the taste of the wine, and making it difficult to effectively increase the content of key aroma compounds such as ethyl hexanoate, ethyl lactate, and ethyl butyrate in baijiu.
By using a specific ratio of traditional Chinese medicine combinations, such as Cornus officinalis and Pinellia ternata, Spatholobus suberectus and Agrimonia pilosa, Astragalus membranaceus and Imperata cylindrica, and through multiple rounds of fermentation and distillation processes, the content of ethyl hexanoate, ethyl lactate and ethyl butyrate in the liquor is increased. Combined with Daqu (a type of starter culture) and fermentation in cellars, the aroma of the liquor is adjusted.
A compound Chinese herbal liquor with the unique aroma of millet wine was prepared. The aroma is rich, which enhances the taste and efficacy of the liquor and significantly increases the content of key aroma substances.
Smart Images
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Abstract
Description
Technical Field
[0001] This invention belongs to the field of brewing technology, specifically relating to a millet-based traditional Chinese medicine compound liquor and its preparation method. Background Technology
[0002] Millet wine is a traditional brewed alcoholic beverage made primarily from millet. It is beloved for its unique taste and cultural significance. During the preparation of millet wine, the addition of traditional Chinese medicinal herbs during fermentation imparts nutrients and medicinal properties to the wine.
[0003] Adding traditional Chinese medicine ingredients such as Ganoderma lucidum, Eucommia ulmoides, Cornus officinalis, Pinellia ternata, Astragalus membranaceus, Pueraria lobata, Taraxacum mongolicum, and Sophora japonica to millet wine increases its nutritional content. However, this process also results in a strong medicinal flavor in the millet wine. The flavor of most of these herbal combinations intensifies after fermentation, negatively impacting the overall taste. Conversely, some herbs or combinations of herbs, upon fermentation, produce more aromatic compounds that can improve the flavor of medicinal wines. Exploring different combinations of herbs to eliminate their pungent medicinal tastes and generate aromatic compounds is a current research focus in this field.
[0004] The main aroma compounds in baijiu include ethyl hexanoate, ethyl lactate, and ethyl butyrate. Ethyl hexanoate gives strong-aroma baijiu its characteristic rich cellar aroma, mellow sweetness, and harmonious flavor. The core component of what we commonly refer to as "cellar aroma" or "aged aroma" is ethyl hexanoate. Sensoryly, pure ethyl hexanoate has the fragrant aroma of fruits such as pineapple and banana, with a distinct sweetness. Ethyl lactate is another crucial flavor compound in baijiu. Along with ethyl hexanoate, it is considered one of the "two pillars" of Chinese baijiu. It gives light-aroma baijiu its elegant, pure, and refreshing style, with aromas of green apple and cream. Pure ethyl lactate has a mild, creamy aroma with subtle sweetness reminiscent of green apple and coconut. Ethyl butyrate exhibits a strong and pleasant sweet aroma reminiscent of pineapple, banana, and apple; this aroma carries a more "fermented" and "tropical" feel than that of ethyl hexanoate. Even trace amounts of ethyl butyrate can significantly impact the overall aroma. It can synergize with other esters, making the initial aroma of the wine more impactful and richer, preventing it from being too one-dimensional. Selecting suitable combinations of traditional Chinese medicines for fermentation to increase the yield of these substances is a worthy research topic in this field. Summary of the Invention
[0005] The purpose of this invention is to provide a millet-based traditional Chinese medicine compound liquor and its preparation method.
[0006] A millet-based traditional Chinese medicine compound liquor is made from the following raw materials in parts by weight: 80-120 parts millet, 10-20 parts rice, 10-20 parts rice bran, 20-40 parts traditional Chinese medicine, and 20-45 parts koji (fermented grain).
[0007] The Chinese medicinal herbs mentioned are Cornus officinalis and Pinellia ternata, with a mass ratio of 3:1.
[0008] The Chinese herbs mentioned are chicken blood vine and agrimony, with a mass ratio of 1:1.
[0009] The Chinese herbs mentioned are Astragalus membranaceus and Imperata cylindrica, with a mass ratio of 2:1.
[0010] The preparation method of the millet-based herbal compound liquor is carried out according to the following steps:
[0011] (1) Take 20-40 parts of Chinese medicine according to the weight ratio, crush them, and pass them through a 100-180 mesh sieve to make Chinese medicine powder; take 80-120 parts of millet, 10-20 parts of rice, and 10-20 parts of rice bran, moisten the grains and steam the grains to make mature grain mash, add the Chinese medicine powder and mix evenly, cool down to 25-35℃ and add 20-45 parts of koji, pile them up for 4-8 days, put them in the cellar and seal them for fermentation for 30-40 days, when the fermentation temperature reaches 37-42℃, and distill the wine to obtain the first round of wine;
[0012] (2) Add 100-160 parts of the lees from the previous distillation, add 20-40 parts of Chinese medicine powder and mix evenly, add 20-45 parts of Daqu, pile up for 3-6 days, put it in the cellar and seal it for fermentation for 30-40 days, when the fermentation temperature reaches 37-42℃, and distill the second round of liquor.
[0013] (3) Repeat step (2) three times, and take wine from the third, fourth and fifth rounds respectively. The wine from different rounds is then mixed in large and small pans to obtain millet and Chinese medicine compound liquor.
[0014] The steam pressure for steaming the grain in step (1) is 0.05-0.25 MPa and the temperature is 100-110℃.
[0015] The preparation method of Daqu in step (1) is as follows: take 300-400 parts of wheat flour, 10-30 parts of starter powder and 3-8 parts of Chinese medicine powder by weight, mix them evenly to make starter material; add 80-160 parts of water to the starter material and step on it to obtain starter embryo; after the starter embryo is dried, placed in a room for fermentation and culture, when the temperature of the starter embryo reaches 60-65℃, turn it over and break it apart.
[0016] The distillation temperature of the distilled spirits in steps (1)-(3) is 95-105℃, the distillation pressure is 0.02-0.06MPa, and the distillation temperature is 30-35℃.
[0017] The beneficial effects of this invention: The millet-based herbal compound liquor of this invention has the unique aroma of millet liquor and is also rich in medicinal and nutritional substances. The combination of Cornus officinalis and Pinellia ternata in the fermentation raw material components increases the content of ethyl hexanoate in the liquor; the combination of Spatholobus suberectus and Agrimonia pilosa increases the content of ethyl lactate in the liquor; and the combination of Astragalus membranaceus and Imperata cylindrica increases the content of ethyl butyrate in the liquor. Detailed Implementation
[0018] To facilitate understanding of the present invention, a more comprehensive description will be given below. However, the present invention can be implemented in many different forms and is not limited to the embodiments described herein. Rather, these embodiments are provided to provide a thorough and complete understanding of the disclosure of the present invention.
[0019] Example 1
[0020] A millet-based herbal compound liquor is made from the following ingredients in parts by weight: 100 parts millet, 15 parts rice, 15 parts rice bran, 28 parts herbal medicine, and 30 parts koji (fermented grain); the herbal medicine is Cornus officinalis and Pinellia ternata, used in a mass ratio of 3:1.
[0021] The preparation method of the millet-based herbal compound liquor is carried out according to the following steps:
[0022] (1) According to the weight proportions, take 21 parts of Cornus officinalis and 7 parts of Pinellia ternata, mix them, crush them, and pass them through a 140-mesh sieve to make Chinese medicine powder; take 100 parts of millet, 15 parts of rice, and 15 parts of rice bran, moisten and steam the grains to make mature grain mash, add the Chinese medicine powder and mix evenly, cool to 30℃ and add 30 parts of koji, pile them up for 6 days, put them in a cellar and seal them for fermentation for 35 days, and when the fermentation temperature reaches 40℃, distill the wine and take the first batch of wine; the steam pressure of the steamed grains is 0.15 MPa. a. The temperature is 105℃; the preparation method of the Daqu is as follows: take 350 parts wheat flour, 20 parts koji powder, and 6 parts Chinese medicine powder by weight, mix them evenly to make koji material; add 120 parts water to the koji material and step on it to obtain koji embryo; after the koji embryo is dried, placed in a room for koji preparation and fermentation, when the temperature of the koji embryo reaches 62℃, turn it over and break it apart; the distillation temperature of the alcohol is 100℃, the distillation pressure is 0.04MPa, and the alcohol flow temperature is 32℃;
[0023] (2) Add 120 parts of the lees from the previous distillation, add 30 parts of Chinese herbal powder and mix evenly, add 30 parts of Daqu (a type of starter culture), pile up for 4 days, put it in a cellar and seal it for 35 days of fermentation, and distill the wine to obtain the second batch of wine; the distillation temperature is 100℃, the steam pressure is 0.04MPa, and the flow temperature is 32℃.
[0024] (3) Repeat step (2) three times, and take the wine from the third, fourth and fifth rounds respectively. The wine from different rounds is mixed in large and small pans to obtain millet and Chinese medicine compound liquor; the distillation temperature of the liquor is 100℃, the steam pressure of the liquor is 0.04MPa, and the flow temperature is 32℃.
[0025] Example 2
[0026] A millet-based herbal compound liquor is made from the following ingredients in parts by weight: 80 parts millet, 10 parts rice, 10 parts rice bran, 22 parts herbal medicine, and 25 parts koji (a type of starter culture); the herbal medicine is chicken blood vine and agrimony, used in a mass ratio of 1:1.
[0027] The preparation method of the millet-based herbal compound liquor is carried out according to the following steps:
[0028] (1) According to the weight proportions, take 11 parts of chicken blood vine and 11 parts of agrimony, mix them, crush them, and pass them through a 120-mesh sieve to make Chinese medicine powder; take 80 parts of millet, 10 parts of rice, and 10 parts of rice bran, moisten and steam the grains to make mature grain mash, add the Chinese medicine powder and mix evenly, cool to 28℃ and add 25 parts of koji, pile them up for 8 days, put them in a cellar and seal them for fermentation for 40 days, and when the fermentation temperature reaches 39℃, distill the wine and take the first batch of wine; the steam pressure of the steamed grain is 0.1M. The temperature is 100℃; the preparation method of the Daqu is as follows: take 300 parts wheat flour, 12 parts koji powder, and 3 parts Chinese medicine powder by weight, mix them evenly to make koji material; add 80 parts water to the koji material and step on it to obtain koji embryo; after the koji embryo is dried, placed in a room for koji preparation and fermentation, when the temperature of the koji embryo reaches 60℃, turn it over and break it up; the distillation temperature of the alcohol is 95℃, the distillation pressure is 0.02MPa, and the alcohol flow temperature is 30℃;
[0029] (2) Add 100 parts of the lees from the previous distillation, add 20 parts of Chinese herbal powder and mix evenly, add 25 parts of Daqu (a type of starter culture), pile up for 6 days, put it in a cellar and seal it for 40 days of fermentation. When the fermentation temperature reaches 39°C, distill the liquor to obtain the second batch of liquor. The distillation temperature is 95°C, the distillation pressure is 0.02MPa, and the liquor temperature is 30°C.
[0030] (3) Repeat step (2) three times, and take the wine from the third, fourth and fifth rounds respectively. The wine from different rounds is mixed in large and small pans to obtain millet and Chinese medicine compound liquor; the distillation temperature of the liquor is 95℃, the steam pressure of the liquor is 0.02MPa, and the flow temperature is 30℃.
[0031] Example 3
[0032] A millet-based herbal compound liquor is made from the following ingredients in parts by weight: 120 parts millet, 18 parts rice, 18 parts rice bran, 36 parts herbal medicine, and 42 parts koji (fermented grain); the herbal medicine is Astragalus membranaceus and Imperata cylindrica root, used in a mass ratio of 2:1.
[0033] The preparation method of the millet-based herbal compound liquor is carried out according to the following steps:
[0034] (1) According to the weight proportions, take 24 parts of Astragalus membranaceus and 12 parts of Imperata cylindrica root, mix them, pulverize them, and pass them through a 160-mesh sieve to make Chinese medicine powder; take 120 parts of millet, 18 parts of rice, and 18 parts of rice bran, moisten and steam the grains to make mature grain mash, add the Chinese medicine powder and mix evenly, cool to 35℃ and add 42 parts of koji, pile them up for 5 days, put them in a cellar and seal them for fermentation for 32 days, and when the fermentation temperature reaches 42℃, distill the wine and take the first batch of wine; the steam pressure of the steamed grains is 0.25M. The temperature is 110℃; the preparation method of the Daqu is as follows: take 400 parts wheat flour, 30 parts koji powder, and 8 parts Chinese medicine powder by weight, mix them evenly to make koji material; add 160 parts water to the koji material and step on it to obtain koji embryo; after the koji embryo is dried, placed in a room for koji preparation and fermentation, when the temperature of the koji embryo reaches 65℃, turn it over and break it apart; the distillation temperature of the alcohol is 105℃, the distillation pressure is 0.06MPa, and the alcohol flow temperature is 35℃;
[0035] (2) Add 160 parts of the lees from the previous distillation, add 36 parts of Chinese herbal powder and mix evenly. When the temperature drops to 35℃, add 42 parts of koji, pile up for 4 days, put it in the cellar and seal it for 32 days of fermentation. When the fermentation temperature reaches 42℃, distill the liquor to obtain the second batch of liquor. The distillation temperature is 105℃, the distillation pressure is 0.06MPa, and the liquor temperature is 35℃.
[0036] (3) Repeat step (2) three times, and take the wine from the third, fourth and fifth rounds respectively. The wine from different rounds is mixed in large and small pans to obtain millet and Chinese medicine compound liquor; the distillation temperature of the liquor is 105℃, the steam pressure of the liquor is 0.06MPa, and the flow temperature is 35℃.
[0037] Comparative Example 1
[0038] A millet-based herbal compound liquor is made from the following ingredients in parts by weight: 100 parts millet, 15 parts rice, 15 parts rice bran, 28 parts Cornus officinalis, and 30 parts Daqu (a type of starter culture).
[0039] The preparation method of the millet-based herbal compound liquor is carried out according to the following steps:
[0040] (1) According to the weight proportions, take 28 parts of Cornus officinalis, crush it, and pass it through a 140-mesh sieve to make Chinese medicine powder; take 100 parts of millet, 15 parts of rice, and 15 parts of rice bran, moisten and steam the grains to make mature grain mash, add the Chinese medicine powder and mix evenly, cool to 30℃ and add 30 parts of koji, pile it up for 6 days, put it in a cellar and seal it for fermentation for 35 days, and when the fermentation temperature reaches 40℃, distill the wine and take the first batch of wine; the steam pressure of the steamed grain is 0.15MPa and the temperature is The temperature is 105℃; the preparation method of the Daqu is as follows: take 350 parts wheat flour, 20 parts koji powder, and 6 parts Chinese medicine powder by weight, mix them evenly to make koji material; add 120 parts water to the koji material and step on it to obtain koji embryo; after the koji embryo is dried, placed in a room for koji preparation and fermentation, when the temperature of the koji embryo reaches 62℃, turn it over and break it apart; the distillation temperature of the alcohol is 100℃, the steam pressure of the alcohol is 0.04MPa, and the temperature of the alcohol flow is 32℃;
[0041] (2) Add 120 parts of the lees from the previous distillation, add 30 parts of Chinese herbal powder and mix evenly, add 30 parts of Daqu (a type of starter culture), pile up for 4 days, put it in a cellar and seal it for 35 days of fermentation, and distill the wine to obtain the second batch of wine; the distillation temperature is 100℃, the steam pressure is 0.04MPa, and the flow temperature is 32℃.
[0042] (3) Repeat step (2) three times, and take the wine from the third, fourth and fifth rounds respectively. The wine from different rounds is mixed in large and small pans to obtain millet and Chinese medicine compound liquor; the distillation temperature of the liquor is 100℃, the steam pressure of the liquor is 0.04MPa, and the flow temperature is 32℃.
[0043] Comparative Example 2
[0044] A millet-based herbal compound liquor is made from the following ingredients in parts by weight: 100 parts millet, 15 parts rice, 15 parts rice bran, 28 parts Pinellia ternata, and 30 parts Daqu (a type of starter culture).
[0045] The preparation method of the millet-based herbal compound liquor is carried out according to the following steps:
[0046] (1) According to the weight proportions, take 28 parts of Pinellia ternata, crush it, and pass it through a 140-mesh sieve to make Chinese medicine powder; take 100 parts of millet, 15 parts of rice, and 15 parts of rice bran, moisten and steam the grains to make mature grain mash, add the Chinese medicine powder and mix evenly, cool to 30℃, add 30 parts of koji, pile it up for 6 days, put it in a cellar and seal it for fermentation for 35 days, and when the fermentation temperature reaches 40℃, distill the wine to obtain the first batch of wine; the steam pressure of the steamed grains is 0.15MPa and the temperature is 105℃; The preparation method of the Daqu is as follows: take 350 parts wheat flour, 20 parts koji powder, and 6 parts Chinese medicine powder by weight, mix them evenly to make koji material; add 120 parts water to the koji material and step on the koji to obtain koji embryo; after the koji embryo is dried, placed in a room for koji preparation and fermentation, when the temperature of the koji embryo reaches 62℃, turn the koji and break up the koji; the distillation temperature of the alcohol is 100℃, the distillation pressure is 0.04MPa, and the alcohol flow temperature is 32℃;
[0047] (2) Add 120 parts of the lees from the previous distillation, add 30 parts of Chinese herbal powder and mix evenly, add 30 parts of Daqu (a type of starter culture), pile up for 4 days, put it in a cellar and seal it for 35 days of fermentation, and distill the wine to obtain the second batch of wine; the distillation temperature is 100℃, the steam pressure is 0.04MPa, and the flow temperature is 32℃.
[0048] (3) Repeat step (2) three times, and take the wine from the third, fourth and fifth rounds respectively. The wine from different rounds is mixed in large and small pans to obtain millet and Chinese medicine compound liquor; the distillation temperature of the liquor is 100℃, the steam pressure of the liquor is 0.04MPa, and the flow temperature is 32℃.
[0049] Comparative Example 3
[0050] A millet-based herbal compound liquor is made from the following ingredients in parts by weight: 80 parts millet, 10 parts rice, 10 parts rice bran, 22 parts chicken blood vine, and 25 parts koji (a type of starter culture).
[0051] The preparation method of the millet-based herbal compound liquor is carried out according to the following steps:
[0052] (1) According to the weight proportions, take 22 parts of chicken blood vine, crush it, and pass it through a 120-mesh sieve to make Chinese medicine powder; take 80 parts of millet, 10 parts of rice, and 10 parts of rice bran, moisten and steam the grains to make mature grain mash, add the Chinese medicine powder and mix evenly, cool to 28℃ and add 25 parts of koji, pile it up for 8 days, put it in a cellar and seal it for fermentation for 40 days, the fermentation top fire reaches 39℃, and distill the wine to obtain the first batch of wine; the steam pressure of the steamed grain is 0.1MPa and the temperature is The temperature is 100℃; the preparation method of the Daqu is as follows: take 300 parts wheat flour, 12 parts koji powder, and 3 parts Chinese medicine powder by weight, mix them evenly to make koji material; add 80 parts water to the koji material and step on it to obtain koji embryo; after the koji embryo is dried, placed in a room for koji preparation and fermentation, when the temperature of the koji embryo reaches 60℃, turn it over and break it apart; the distillation temperature of the alcohol is 95℃, the distillation pressure is 0.02MPa, and the alcohol flow temperature is 30℃;
[0053] (2) Add 100 parts of the lees from the previous distillation, add 20 parts of Chinese herbal powder and mix evenly, add 25 parts of Daqu (a type of starter culture), pile up for 6 days, put it in a cellar and seal it for 40 days of fermentation. When the fermentation temperature reaches 39°C, distill the liquor to obtain the second batch of liquor. The distillation temperature is 95°C, the distillation pressure is 0.02MPa, and the liquor temperature is 30°C.
[0054] (3) Repeat step (2) three times, and take the wine from the third, fourth and fifth rounds respectively. The wine from different rounds is mixed in large and small pans to obtain millet and Chinese medicine compound liquor; the distillation temperature of the liquor is 95℃, the steam pressure of the liquor is 0.02MPa, and the flow temperature is 30℃.
[0055] Comparative Example 4
[0056] A millet-based herbal compound liquor is made from the following ingredients in parts by weight: 80 parts millet, 10 parts rice, 10 parts rice bran, 22 parts Agrimonia pilosa, and 25 parts Daqu (a type of starter culture).
[0057] The preparation method of the millet-based herbal compound liquor is carried out according to the following steps:
[0058] (1) According to the weight proportions, take 22 parts of Agrimonia pilosa, crush it, and pass it through a 120-mesh sieve to make Chinese medicine powder; take 80 parts of millet, 10 parts of rice, and 10 parts of rice bran, moisten and steam the grains to make mature grain mash, add the Chinese medicine powder and mix evenly, cool to 28℃ and add 25 parts of koji, pile it up for 8 days, put it in a cellar and seal it for fermentation for 40 days, and when the fermentation temperature reaches 39℃, distill the wine and take the first batch of wine; the steam pressure of the steamed grains is 0.1MPa and the temperature is The temperature is 100℃; the preparation method of the Daqu is as follows: take 300 parts wheat flour, 12 parts koji powder, and 3 parts Chinese medicine powder by weight, mix them evenly to make koji material; add 80 parts water to the koji material and step on it to obtain koji embryo; after the koji embryo is dried, placed in a room for koji preparation and fermentation, when the temperature of the koji embryo reaches 60℃, turn it over and break it apart; the distillation temperature of the alcohol is 95℃, the distillation pressure is 0.02MPa, and the alcohol flow temperature is 30℃;
[0059] (2) Add 100 parts of the lees from the previous distillation, add 20 parts of Chinese herbal powder and mix evenly, add 25 parts of Daqu (a type of starter culture), pile up for 6 days, put it in a cellar and seal it for 40 days of fermentation. When the fermentation temperature reaches 39°C, distill the liquor to obtain the second batch of liquor. The distillation temperature is 95°C, the distillation pressure is 0.02MPa, and the liquor temperature is 30°C.
[0060] (3) Repeat step (2) three times, and take the wine from the third, fourth and fifth rounds respectively. The wine from different rounds is mixed in large and small pans to obtain millet and Chinese medicine compound liquor; the distillation temperature of the liquor is 95℃, the steam pressure of the liquor is 0.02MPa, and the flow temperature is 30℃.
[0061] Comparative Example 5
[0062] A millet-based herbal compound liquor is made from the following ingredients in parts by weight: 120 parts millet, 18 parts rice, 18 parts rice bran, 36 parts astragalus, and 42 parts koji (fermented grain).
[0063] The preparation method of the millet-based herbal compound liquor is carried out according to the following steps:
[0064] (1) According to the weight proportions, take 36 parts of Astragalus membranaceus, pulverize it, and pass it through a 160-mesh sieve to make Chinese medicine powder; take 120 parts of millet, 18 parts of rice, and 18 parts of rice bran, moisten and steam the grains to make mature grain mash, add the Chinese medicine powder and mix evenly, cool to 35℃, add 42 parts of koji, pile it up for 5 days, put it in a cellar and seal it for fermentation for 32 days, and when the fermentation temperature reaches 42℃, distill the liquor to obtain the first batch of liquor; the steam pressure of the steamed grains is 0.25MPa and the temperature is 110℃; The preparation method of the Daqu is as follows: take 400 parts wheat flour, 30 parts koji powder, and 8 parts Chinese medicine powder by weight, mix them evenly to make koji material; add 160 parts water to the koji material and step on the koji to obtain koji embryo; after the koji embryo is dried, placed in a room for koji preparation and fermentation, when the temperature of the koji embryo reaches 65℃, turn the koji and break up the koji; the distillation temperature of the alcohol is 105℃, the distillation pressure is 0.06MPa, and the alcohol flow temperature is 35℃;
[0065] (2) Add 160 parts of the lees from the previous distillation, add 36 parts of Chinese herbal powder and mix evenly. When the temperature drops to 35℃, add 42 parts of koji, pile up for 4 days, put it in the cellar and seal it for 32 days of fermentation. When the fermentation temperature reaches 42℃, distill the liquor to obtain the second batch of liquor. The distillation temperature is 105℃, the distillation pressure is 0.06MPa, and the liquor temperature is 35℃.
[0066] (3) Repeat step (2) three times, and take the wine from the third, fourth and fifth rounds respectively. The wine from different rounds is mixed in large and small pans to obtain millet and Chinese medicine compound liquor; the distillation temperature of the liquor is 105℃, the steam pressure of the liquor is 0.06MPa, and the flow temperature is 35℃.
[0067] Comparative Example 6
[0068] A millet-based herbal compound liquor is made from the following ingredients in parts by weight: 120 parts millet, 18 parts rice, 18 parts rice bran, 36 parts Imperata cylindrica root, and 42 parts Daqu (a type of starter culture).
[0069] The preparation method of the millet-based herbal compound liquor is carried out according to the following steps:
[0070] (1) According to the weight proportions, take 36 parts of Imperata cylindrica root, crush it, and pass it through a 160-mesh sieve to make Chinese medicine powder; take 120 parts of millet, 18 parts of rice, and 18 parts of rice bran, moisten and steam the grains to make mature grain mash, add the Chinese medicine powder and mix evenly, cool to 35℃ and add 42 parts of koji, pile it up for 5 days, put it in a cellar and seal it for fermentation for 32 days, and when the fermentation temperature reaches 42℃, distill the wine and take the first batch of wine; the steam pressure of the steamed grain is 0.25MPa and the temperature is The temperature is 110℃; the preparation method of the Daqu is as follows: take 400 parts wheat flour, 30 parts koji powder, and 8 parts Chinese medicine powder by weight, mix them evenly to make koji material; add 160 parts water to the koji material and step on it to obtain koji embryo; after the koji embryo is dried, placed in a room for koji preparation and fermentation, when the temperature of the koji embryo reaches 65℃, turn it over and remove it; the distillation temperature of the alcohol is 105℃, the distillation pressure is 0.06MPa, and the alcohol flow temperature is 35℃;
[0071] (2) Add 160 parts of the lees from the previous distillation, add 36 parts of Chinese herbal powder and mix evenly. When the temperature drops to 35℃, add 42 parts of koji, pile up for 4 days, put it in the cellar and seal it for 32 days of fermentation. When the fermentation temperature reaches 42℃, distill the liquor to obtain the second batch of liquor. The distillation temperature is 105℃, the distillation pressure is 0.06MPa, and the liquor temperature is 35℃.
[0072] (3) Repeat step (2) three times, and take the wine from the third, fourth and fifth rounds respectively. The wine from different rounds is mixed in large and small pans to obtain millet and Chinese medicine compound liquor; the distillation temperature of the liquor is 105℃, the steam pressure of the liquor is 0.06MPa, and the flow temperature is 35℃.
[0073] Experimental example:
[0074] The contents of ethyl hexanoate, ethyl lactate, and ethyl butyrate in the baijiu prepared in Examples 1-3 and Comparative Examples 1-6 were determined according to GB / T 10345-2022 "Analytical Methods for Baijiu". The experimental results were statistically analyzed using SPSS 22.0 software. Measurement data were analyzed using... (mean ± standard deviation) represents the mean. The Kolmogorov-Smirnov test was used to test the normality of the data. For normally distributed data, the t-test was used to compare the differences in means between two groups, with P < 0.05 considered statistically significant. The results are shown in Tables 1-3.
[0075] Table 1
[0076]
[0077]
[0078] Note: * indicates that compared with Example 1 group, P<0.05.
[0079] Table 2
[0080]
[0081] Note: * indicates that compared with Example 2 group, P<0.05.
[0082] Table 3
[0083]
[0084] Note: * indicates that compared with Example 3 group, P<0.05.
[0085] The embodiments described above are merely illustrative of several implementations of the present invention, and while the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the invention patent. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of the present invention, and these all fall within the protection scope of the present invention. Therefore, the protection scope of this invention patent should be determined by the appended claims.
Claims
1. A millet-based traditional Chinese medicine compound liquor, characterized in that, It is made from the following ingredients in parts by weight: 80-120 parts millet, 10-20 parts rice, 10-20 parts rice bran, 20-40 parts traditional Chinese medicine, and 20-45 parts Daqu (a type of starter culture).
2. The millet-based traditional Chinese medicine compound liquor according to claim 1, characterized in that, The Chinese medicinal herbs mentioned are Cornus officinalis and Pinellia ternata, with a mass ratio of 3:
1.
3. The millet-based traditional Chinese medicine compound liquor according to claim 1, characterized in that, The Chinese herbs mentioned are chicken blood vine and agrimony, with a mass ratio of 1:
1.
4. The millet-based traditional Chinese medicine compound liquor according to claim 1, characterized in that, The Chinese herbs mentioned are Astragalus membranaceus and Imperata cylindrica, with a mass ratio of 2:
1.
5. The preparation method of the millet-based traditional Chinese medicine compound liquor according to claim 1, characterized in that, Follow these steps: (1) Take 20-40 parts of Chinese medicine according to the weight ratio, crush them, and pass them through a 100-180 mesh sieve to make Chinese medicine powder; take 80-120 parts of millet, 10-20 parts of rice, and 10-20 parts of rice bran, moisten the grains and steam the grains to make mature grain mash, add the Chinese medicine powder and mix evenly, cool down to 25-35℃ and add 20-45 parts of koji, pile them up for 4-8 days, put them in the cellar and seal them for fermentation for 30-40 days, when the fermentation temperature reaches 37-42℃, and distill the wine to obtain the first round of wine; (2) Add 100-160 parts of the lees from the previous distillation, add 20-40 parts of Chinese medicine powder and mix evenly, add 20-45 parts of Daqu, pile up for 3-6 days, put it in the cellar and seal it for fermentation for 30-40 days, when the fermentation temperature reaches 37-42℃, and distill the second round of liquor. (3) Repeat step (2) three times, and take wine from the third, fourth and fifth rounds respectively. The wine from different rounds is then mixed in large and small pans to obtain millet and Chinese medicine compound liquor.
6. The millet-based traditional Chinese medicine compound liquor according to claim 5, characterized in that, The steam pressure for steaming the grain in step (1) is 0.05-0.25 MPa and the temperature is 100-110℃.
7. The millet-based traditional Chinese medicine compound liquor according to claim 5, characterized in that, The preparation method of Daqu in step (1) is as follows: take 300-400 parts of wheat flour, 10-30 parts of starter powder and 3-8 parts of Chinese medicine powder by weight, mix them evenly to make starter material; add 80-160 parts of water to the starter material and step on it to obtain starter embryo; after the starter embryo is dried, placed in a room for fermentation and culture, when the temperature of the starter embryo reaches 60-65℃, turn it over and break it apart.
8. The millet-based traditional Chinese medicine compound liquor according to claim 5, characterized in that, The distillation temperature of the distilled spirits in steps (1)-(3) is 95-105℃, the distillation pressure is 0.02-0.06MPa, and the distillation temperature is 30-35℃.