Polygonatum sibiricum arrack and preparation method thereof

Abstract

The invention provides rhizoma polygonati arrack and a preparation method thereof, and particularly belongs to the technical field of baijiu brewing. The rhizoma polygonati earth arrack is prepared from the following raw materials: cereal raw materials, rhizoma polygonati, fructus lycii, fructus rosae laevigatae, radix angelicae sinensis, rhizoma atractylodis macrocephalae, pitted red dates, distiller's yeast and water containing mineral substances. The cereal raw material is sorghum, unhulled rice or rice; the distiller's yeast comprises malt, leaven, asarum, medicated leaven, flaccid knotweed herb powder and honeysuckle vine powder. The rhizoma polygonati earth arrack disclosed by the invention has composite fragrance, not only has mellow sauce fragrance of cereal raw materials, but also has unique honey fragrance and medicine fragrance generated after traditional Chinese medicinal materials such as rhizoma polygonati are elaborately processed and fermented, and all the fragrances are coordinated; the wine is soft and sweet in taste, mellow in body, long in aftertaste and free of irritation and bitterness of medicinal materials. The fermentation efficiency is high, and the wine yield and the wine quality are ensured.

Description

Technical Field

[0001] This invention belongs to the field of liquor brewing technology, specifically relating to a Huangjing clay liquor and its preparation method. Background Technology

[0002] Baijiu is a traditional Chinese distilled spirit with a long history of brewing. Locally-made baijiu, known for its rustic craftsmanship and unique flavor, is typically made from high-quality rice and other grains, fermented with small-batch yeast, and distilled in traditional earthen stoves. This type of spirit has a pure taste but relatively limited functionality.

[0003] Polygonatum sibiricum is a common traditional Chinese medicine. It has a sweet taste and neutral properties, and enters the spleen, lung, and kidney meridians. It is believed to replenish qi and nourish yin, strengthen the spleen, moisten the lungs, and benefit the kidneys. Modern research shows that Polygonatum sibiricum is rich in polysaccharides, saponins, flavonoids, and other active ingredients, which can enhance immunity, provide antioxidant effects, and lower blood sugar. Traditionally, Polygonatum sibiricum is mostly used in decoctions or medicinal cuisine. Direct use in baijiu (Chinese white liquor) brewing, especially when combined with other traditional Chinese herbs, is extremely rare, particularly when deeply integrated with traditional earthen distillation techniques and aging processes.

[0004] Existing technologies also include some health-promoting or medicinal wines, but most employ a "soaking method" where medicinal herbs are directly steeped in base liquor. While this method is simple, the effective components of the herbs are not fully extracted, and the wine is prone to developing a bitter taste from the herbs, resulting in an unpleasant flavor and a separation between the herbal aroma and the wine's aroma. Furthermore, some techniques involve simply processing Polygonatum (Huang Jing) before fermenting it with grains. However, because Polygonatum itself has a complex composition, it requires processing. Improper processing can inhibit yeast activity, affecting fermentation efficiency and the wine's flavor.

[0005] Therefore, how to organically combine Polygonatum with traditional local liquor brewing and aging, while ensuring the flavor of the liquor, to endow it with health benefits and a harmonious body, and at the same time overcome the possible adverse effects of Polygonatum on the fermentation process, is a technical problem that needs to be solved in this field. Summary of the Invention

[0006] The purpose of this invention is to provide a Huangjing (Polygonatum) clay liquor and its preparation method. The Huangjing clay liquor of this invention possesses a complex aroma, combining the mellow, soy-sauce-like fragrance of the grain raw materials with the unique honey and medicinal aromas produced by the careful processing and fermentation of Huangjing and other Chinese medicinal herbs. All aromas are harmoniously integrated. On the palate, it is smooth and sweet, with a full-bodied taste and a long finish, without any harshness or bitterness from the medicinal herbs. The high fermentation efficiency ensures both the yield and quality of the liquor.

[0007] This invention provides a Huangjing clay liquor, which comprises the following raw materials in parts by weight: 80-180 parts of grain raw materials, 20-50 parts of Huangjing (Polygonatum sibiricum), 0.5-2 parts of wolfberry, 0.2-0.8 parts of Rosa laevigata, 0.1-0.5 parts of Angelica sinensis, 0.2-0.8 parts of Atractylodes macrocephala, 0.2-0.8 parts of pitted red dates, 1.5-15 parts of yeast, and 200-300 parts of water containing minerals; the grain raw materials are sorghum, paddy rice, or rice; the yeast includes malt, old dough, Asarum heterotropoides, Shenqu (medicated leaven), Polygonum hydropiper powder, and Lonicera japonica vine powder, wherein the mass ratio of malt, old dough, Asarum heterotropoides, Shenqu, Polygonum hydropiper powder, and Lonicera japonica vine powder is (3-8):(15-25):(3-8):(3-8):(12-18):(8-12).

[0008] Preferably, the mineral-containing water includes spring water.

[0009] Preferably, the method for preparing the sourdough includes: mixing malt, asarum, medicated leaven, Polygonum hydropiper powder, honeysuckle vine powder and flour, and fermenting at 28~36℃ for 24~36 hours to obtain sourdough.

[0010] This invention also provides a method for preparing the Huangjing clay liquor described in the above technical solution, comprising the following steps: Mix goji berries, rose hips, angelica root, atractylodes macrocephala, pitted red dates, and water, and simmer to obtain a medicinal soup; The Polygonatum is processed by steaming and drying nine times. During the nine steaming and drying processes, after the 4th to 6th drying, the dried Polygonatum is soaked in the medicinal decoction. After soaking, it is steamed. After the ninth drying, the Polygonatum is sliced, dried, and pulverized to obtain Polygonatum powder. The grain raw materials are soaked, steamed, and cooled to obtain cooked grain raw materials; The cooked grain raw materials, Polygonatum powder, yeast and mineral-containing water are mixed evenly and fermented in stages with controlled temperature. First, saccharification is carried out at 28~32℃ for 48~72 hours, and then fermentation is carried out at 22~28℃ for 3~5 days to obtain mash. The mash is distilled, and the middle section of the liquor is collected; The middle section of the liquor is aged to obtain Huangjingtu liquor.

[0011] Preferably, the Polygonatum includes fresh Polygonatum or raw Polygonatum harvested around the time of the Beginning of Winter.

[0012] Preferably, the steaming time is 4-6 hours for the first steaming and 3-4 hours for each steaming from the third or fourth steaming.

[0013] Preferably, the sun-dried Polygonatum is soaked in the medicinal decoction after the third or fourth steaming and sun-drying.

[0014] Preferably, the soaking time is 12-24 hours each time, and the mass ratio of Polygonatum to decoction is 10:(3-5) each time.

[0015] Preferably, the distillation is performed over a low flame for 3-4 hours, and the distillate is collected as a distillate with an alcohol content of 38-52% vol.

[0016] Preferably, the aging temperature is 5~10℃ and the aging time is more than 6 months.

[0017] This invention provides a traditional Chinese distilled spirit made from Polygonatum sibiricum. By synergistically controlling the processing and fermentation of Polygonatum sibiricum, this invention successfully integrates the essence of Polygonatum sibiricum and other traditional Chinese medicinal herbs into the distilled spirit. The resulting spirit has a unique flavor, possessing both drinking value and health benefits, without any harshness or bitterness from the herbs. Specifically, the Polygonatum sibiricum distilled spirit of this invention has a natural amber color and is clear and bright; its aroma is complex, possessing both the mellow, soy-sauce-like fragrance of grain raw materials and the unique honey and medicinal aroma produced by the careful processing and fermentation of Polygonatum sibiricum and other traditional Chinese medicinal herbs, all harmoniously blended; its taste is smooth and sweet on the palate, with a full-bodied flavor and a long-lasting aftertaste. Detailed Implementation

[0018] This invention provides a Huangjing clay liquor, which comprises the following raw materials in parts by weight: 80-180 parts of grain raw materials, 20-50 parts of Huangjing (Polygonatum sibiricum), 0.5-2 parts of wolfberry, 0.2-0.8 parts of Rosa laevigata, 0.1-0.5 parts of Angelica sinensis, 0.2-0.8 parts of Atractylodes macrocephala, 0.2-0.8 parts of pitted red dates, 1.5-15 parts of yeast, and 200-300 parts of water containing minerals; the grain raw materials are sorghum, paddy rice, or rice; the yeast includes malt, old dough, Asarum heterotropoides, Shenqu (medicated leaven), Polygonum hydropiper powder, and Lonicera japonica vine powder, wherein the mass ratio of malt, old dough, Asarum heterotropoides, Shenqu, Polygonum hydropiper powder, and Lonicera japonica vine powder is (3-8):(15-25):(3-8):(3-8):(12-18):(8-12). In a specific embodiment, the mass ratio of malt, sourdough starter, asarum, medicated leaven, Polygonum hydropiper powder, and honeysuckle vine powder can be 5:20:5:5:15:10. In a specific embodiment, the mineral-containing water includes spring water. In a specific embodiment, the grain raw material can be high-quality grain raw material, specifically grain raw material with plump grains, fresh color, and no pesticide residue. In a specific embodiment, the Polygonatum sibiricum can be brightly colored and free of pesticide residue. In a specific embodiment, the Polygonatum sibiricum is dried Polygonatum sibiricum. In a specific embodiment, the method for preparing the sourdough starter includes: mixing malt, asarum, medicated leaven, Polygonum hydropiper powder, honeysuckle vine powder, and flour, fermenting at 28-36℃ for 24-36 hours to obtain the sourdough starter. In a specific embodiment, the mass ratio of malt, asarum, medicated leaven, Polygonum hydropiper powder, honeysuckle vine powder, and flour is (3~8):(3~8):(3~8):(12~18):(8~12):(8~12), specifically 5:5:5:15:10:10. This invention's Huangjing Tushao liquor is also known as Guyao Huangjing Tushao liquor or Guyao Huangjing ecological liquor. The Huangjing Tushao liquor of this invention has an amber color, is clear and bright, and has a complex aroma, possessing both the mellow soy sauce aroma of grain raw materials and the unique honey and medicinal aroma produced by the careful processing and fermentation of Huangjing and other Chinese medicinal herbs, with all aromas harmoniously combined. On the palate, it is smooth and sweet, with a mellow body, a long aftertaste, and no irritation or bitterness from the medicinal herbs.

[0019] This invention also provides a method for preparing the Huangjing clay liquor described in the above technical solution, comprising the following steps: Mix goji berries, rose hips, angelica root, atractylodes macrocephala, pitted red dates, and water, and simmer to obtain a medicinal soup; The Polygonatum is processed by steaming and drying nine times. During the nine steaming and drying processes, after the 4th to 6th drying, the dried Polygonatum is soaked in the medicinal decoction. After soaking, it is steamed. After the ninth drying, the Polygonatum is sliced, dried, and pulverized to obtain Polygonatum powder. The grain raw materials are soaked, steamed, and cooled to obtain cooked grain raw materials; The cooked grain raw materials, Polygonatum powder, yeast and mineral-containing water are mixed evenly and fermented in stages with controlled temperature. First, saccharification is carried out at 28~32℃ for 48~72 hours, and then fermentation is carried out at 22~28℃ for 3~5 days to obtain mash. The mash is distilled, and the middle section of the liquor is collected; The middle section of the liquor is aged to obtain Huangjingtu liquor.

[0020] This invention involves mixing wolfberry, rosehip, angelica, atractylodes macrocephala, pitted red dates, and water, and then simmering them to obtain a medicinal decoction. In a specific embodiment, the water may be mineral-containing water. In a specific embodiment, the decoction may be performed 2-3 times, specifically 2 times. In a specific embodiment, the mass ratio of the total mass of wolfberry, rosehip, angelica, atractylodes macrocephala, and pitted red dates to the mass of water may be 1:(4-12). In a specific embodiment, each decoction is brought to a boil over high heat and then simmered over low heat for 40-60 minutes. The first decoction may take 40 minutes. The decoctions from the two decoctions are combined. The medicinal decoction of this invention is used after cooling. In a specific embodiment, the cooled decoction may be placed in a ceramic jar or glass bottle. In a specific embodiment, the cooled decoction may be stored at a temperature of -1 to -5°C for later use.

[0021] This invention involves processing Polygonatum sibiricum through nine steaming and nine sun-drying processes. During the nine steaming and sun-drying processes, after the 4th to 6th sun-drying, the sun-dried Polygonatum sibiricum is soaked in the aforementioned medicinal decoction, followed by steaming. After the ninth sun-drying, the Polygonatum sibiricum is sliced, dried, and pulverized to obtain Polygonatum sibiricum powder. In a specific embodiment, the Polygonatum sibiricum includes fresh or raw Polygonatum sibiricum harvested around the time of the Winter Solstice. Before the nine steaming and sun-drying process, this invention pre-treats the Polygonatum sibiricum. In a specific embodiment, the pre-treatment includes washing and / or soaking. When processing raw (dried) Polygonatum sibiricum, this invention rinses the raw Polygonatum sibiricum with clean water (to remove surface mud and impurities) and then soaks it in clean water. In a specific embodiment, the soaking time can be 3-4 hours, until the core of the Polygonatum sibiricum softens. When processing fresh Polygonatum sibiricum, it is sufficient to wash it with clean water. In a specific embodiment, starting with the initial steaming, each steaming session lasts 4-6 hours; from the third or fourth steaming session onwards, each steaming session lasts 3-4 hours. In a specific embodiment, the present invention places the softened or washed fresh Solomon's seal rhizome into a steaming tool for steaming. In a specific embodiment, the steaming tool can be a steamer or a wooden steamer. In a specific embodiment, the initial steaming time can be 5-6 hours, until the Solomon's seal rhizome turns a translucent amber color, becomes soft and glutinous, and can be easily pierced with chopsticks. In a specific embodiment, the drying process involves spreading the steamed Solomon's seal rhizome flat for sun drying. In a specific embodiment, the flat spreading can be done on a clean bamboo sieve, bamboo mat, or a clean flat surface. In a specific embodiment, the sun drying can be done in the sun, avoiding direct sunlight; natural drying in a ventilated place is best. In a specific embodiment, the sun drying is done until the surface is dry and the inside and outside are of moderate softness. The above steaming and sun drying operations are repeated 2-3 times. With each additional cycle, the color of the Solomon's seal rhizome will deepen and the taste will become sweeter. In a specific embodiment, after the third or fourth steaming and sun drying, the sun-dried Solomon's seal rhizome is soaked in the medicinal decoction. In a specific embodiment, each soaking time is 12-24 hours, allowing the Polygonatum to fully absorb the medicinal decoction. The mass ratio of Polygonatum to medicinal decoction for each soak is 10:(3-5), meaning 300-500g of medicinal decoction is used per kilogram of Polygonatum. The medicinal decoction of this invention makes Polygonatum milder, transforming its medicinal properties from cold to warm, promoting blood circulation, and enhancing its "medicinal efficacy" and tonic effects. After nine steaming and nine drying processes, the dryness of Polygonatum and other Chinese medicinal materials is removed, their medicinal properties are moderated and enhanced, making them easier for the body to absorb, while also producing a unique sweet honey aroma. During the above steaming, drying, and soaking operations, it is necessary to carefully observe the color change of Polygonatum and ensure that all tools are clean, free of oil and dirt. The cycle of steaming, drying, and soaking in medicinal decoction in this invention is repeated 4-6 times. The cycle of steaming, drying, and soaking in medicinal decoction can be continuous or discontinuous. For example, if the number of soaking times is 6, and the process begins only after the third steaming and drying, the above cycle is continuous until the processing is completed.The soaking in the medicinal decoction is performed four times, starting after the third steaming and sun-drying. This process can be discontinuous; for example, the soaking can be done after the third, fifth, seventh, and ninth sun-drying processes. With each soaking, the Polygonatum will become increasingly dark and glossy, gradually changing from an initial yellowish-brown to brownish-black, and finally to jet black, while also becoming sweeter. In a specific embodiment, the drying temperature is 50-60℃. In a specific embodiment, the pulverized material is passed through a 60-mesh sieve.

[0022] This invention involves soaking, steaming, and cooling grain raw materials to obtain cooked grain raw materials. In a specific embodiment, the grain raw materials are sorghum, paddy rice, or rice. In a specific embodiment, spring water can be used for soaking. In a specific embodiment, the soaking time can be 8-12 hours, until the grain raw material grains can be crushed by hand. After draining, the grain raw materials are steamed over high heat. A steamer can be used to steam the grain raw materials. After steaming, the grain raw materials should be cooked but not sticky, and have no white core. In a specific embodiment, the temperature after cooling can be 28-35℃.

[0023] The cooked grain raw materials, Polygonatum powder, yeast, and mineral-rich water are mixed evenly and fermented in stages at a controlled temperature. First, saccharification is carried out at 28-32℃ for 48-72 hours, followed by fermentation at 22-28℃ for 3-5 days to obtain the mash. In a specific embodiment, mineral-rich water, specifically spring water, is used during fermentation. The use of spring water ensures the quality of the liquor, namely its color, aroma, and flavor. In a specific embodiment, after even mixing, the mixture is placed into a clean earthenware jar, compacted, and a V-shaped indentation is made in the center. The jar is sealed, and saccharification is carried out at 28-32℃ for 48-72 hours. When a large amount of liquor is observed seeping out of the indentation, the temperature is lowered to 22-28℃ for further fermentation.

[0024] The mash is distilled, and the middle section of the liquor is collected. In a specific embodiment, a traditional earthen stove can be used for distillation. In a specific embodiment, the earthen stove is fueled by firewood. In a specific embodiment, the distillation is carried out by direct fire heating. In a specific embodiment, the distillation is a low-fire distillation, specifically a slow distillation over a low fire for 3-4 hours, collecting the middle section of the liquor with an alcohol content of 38-52% vol. In a specific embodiment, this invention strictly adheres to the "heads and tails" principle, discarding the first distillate (approximately 1-2% of the total volume) and the last distillate, collecting only the clear middle section of the liquor with an alcohol content between 38-52% vol.

[0025] The middle section of the liquor is aged to obtain Huangjingtu baijiu. In a specific embodiment, the aging temperature is 5-10℃; the aging time is more than 6 months. In a specific embodiment, the middle section of the liquor can be aged in a ceramic jar. After placing the middle section of the liquor in the ceramic jar, it is sealed. In a specific embodiment, traditional materials such as lotus leaves or kraft paper can be used to seal the mouth of the jar. In a specific embodiment, the ceramic jar can be placed in an earthen cellar. In a specific embodiment, natural aging is carried out in a cool, ventilated, and light-proof underground earthen cellar. In a specific embodiment, the aging time can be 1-3 years. After aging, the various components in the liquor fully associate, and the taste becomes mellow and harmonious.

[0026] This invention combines the nine-steaming and nine-drying process with a medicinal broth soaking method, removing the unpleasant taste of Polygonatum and enhancing its sweet flavor and health-promoting components. The processed Polygonatum participates in the entire fermentation process, allowing the effective components of the main Chinese medicinal herb, Polygonatum, to deeply integrate with the liquor. This means that after co-fermentation with the grain raw materials, the resulting liquor has a harmonious blend of medicinal and alcoholic aromas, resulting in a better taste and fully leveraging the tonic effects of Polygonatum and other Chinese medicinal herbs. Through segmented temperature-controlled fermentation, high-temperature saccharification promotes enzyme activity, followed by low-temperature primary fermentation to slow down the fermentation rate, which is conducive to the accumulation of flavor substances and avoids the potential inhibitory effects of Polygonatum and other Chinese medicinal herbs on fermentation, ensuring both the yield and quality of the liquor. The Polygonatum-based distilled liquor prepared by the method described in this invention has a mellow body and harmonious medicinal aroma. It retains elements of traditional Yao ethnic distilling techniques (such as yeast, slow distillation in earthen stoves, aging in ceramic jars, and low-temperature storage in earthen cellars) while incorporating the health-promoting value of Polygonatum and other Chinese medicinal herbs, resulting in a unique taste.

[0027] To further illustrate the present invention, the following detailed description of a Huangjing clay liquor and its preparation method provided by the present invention is provided in conjunction with embodiments, but these should not be construed as limiting the scope of protection of the present invention.

[0028] Example 1 Preparation of the herbal decoction: Mix 1000g of wolfberry, 500g of rosehip, 300g of angelica, 500g of atractylodes macrocephala, and 500g of red dates (with bones removed) with 20L of water. First, bring to a boil over high heat, then simmer over low heat for 40 minutes, and collect 8L of decoction. Mix the dregs with 12L of water, bring to a boil over high heat, then simmer over low heat for 60 minutes, and collect 6L of decoction. Then combine the two decoctions, cool them, and store them in an earthenware jar at a temperature of -1 to -4℃ for later use.

[0029] Processing of Polygonatum: Take 30 kg of fresh Polygonatum, wash it, and process it through nine steaming and nine sun-drying steps. Specifically: Place the Polygonatum in a wooden steamer and steam for 5 hours initially. After removing it, sun-dry it on a clean bamboo mat until it is half-dry. Repeat the above steaming and sun-drying process twice. From the fourth time onwards, mix it with Chinese herbal decoction, soak it for 20 hours to allow it to fully absorb the decoction, then steam it for 4 hours. After removing it, sun-dry it on a clean bamboo mat until it is half-dry. Repeat the soaking, steaming, and sun-drying process five times, for a total of nine steaming and nine sun-drying steps. After completion, slice it, dry it in a 55℃ oven, and pulverize it to obtain Polygonatum powder.

[0030] Raw material processing: Take 100kg of high-quality rice, soak it in spring water for 10 hours, steam it, and then cool it to 30℃.

[0031] Fermentation: Mix high-quality rice, Polygonatum powder, 2kg of yeast, and 250kg of spring water evenly and put them into a vat. Saccharify at 30℃ for 60 hours, and then ferment at 22℃ for 5 days.

[0032] Distillation: Using an earthen stove, slowly distill over a low fire of firewood for 3-4 hours, discard the head and tail, and collect about 80 kg of the middle section of the wine with 38-52% vol.

[0033] Aging: The liquor is poured into earthenware jars, sealed, and placed in an underground cellar for aging for 6 months to obtain the finished product, Guyao Huangjing Tu Shaojiu.

[0034] The Huangjing Tushao liquor prepared in Example 1 has a natural amber color and is clear and bright. It has a complex aroma, with the mellow aroma of rice and the unique honey and medicinal aroma produced by Huangjing and other Chinese medicinal materials after careful processing and fermentation. The aromas are harmonious. It is sweet and smooth on the palate, mellow and long-lasting, without any irritation or bitterness of the medicinal materials.

[0035] Example 2 Preparation of the herbal decoction: Mix 600g of wolfberry, 300g of rosehip, 200g of angelica, 300g of atractylodes macrocephala, and 300g of red dates (with bones removed) with 15L of water. First, bring to a boil over high heat, then simmer over low heat for 40 minutes, and collect 6L of decoction. Mix the dregs with 8L of water, bring to a boil over high heat, then simmer over low heat for 60 minutes, and collect 4L of decoction. Then combine the two decoctions, cool them, and store them in an earthenware jar at -4°C for later use.

[0036] Polygonatum processing: Take 20 kg of fresh Polygonatum and prepare Polygonatum powder according to the method in Example 1.

[0037] Raw material processing: Take 120kg of rice, soak for 10 hours, steam until cooked, and cool to 28℃.

[0038] Fermentation: Mix rice, Polygonatum powder, 1.5 kg of yeast, and 300 kg of spring water in a vat. Saccharify at 32℃ for 48 hours, then ferment at 25℃ for 4 days.

[0039] Distillation: Slowly distill in an earthen stove for 3-5 hours, and collect the middle section of the wine at 52% vol.

[0040] Aging: Aging for 3 years yields the finished product.

[0041] The Huangjing Tushao liquor prepared in Example 2 has a natural amber color and is clear and bright. When smelled, it has a complex aroma, which has both the mellow aroma of rice and the unique honey and medicinal aroma produced by Huangjing and other Chinese medicinal materials after careful processing and fermentation. All the aromas are in harmony. When tasted, it is sweet and smooth, mellow and long-lasting, without any irritation or bitterness of the medicinal materials.

[0042] Comparative Example 1 Using the same raw material ratio as in Example 1, but with different methods and conditions: Polygonatum sibiricum slices, which had only undergone nine rounds of steaming and sun-drying, were directly mixed with rice, yeast, and spring water for saccharification and fermentation. The results showed that the fermentation speed was significantly slower than in Example 1, the alcohol yield was reduced by approximately 15%, and the resulting liquor had a distinct raw medicinal taste and astringency, resulting in a poor mouthfeel. The fermentation time was 3-5 days longer, and the alcohol yield was 5-10 kg less per 100 kg of rice, a 6% reduction. This indicates that the method of soaking Polygonatum sibiricum in the herbal decoction used in this application can improve the flavor and mouthfeel of the liquor, shorten the fermentation time, and increase the alcohol yield.

[0043] Comparative Example 2 Ordinary Polygonatum Wine: Mix 50kg of wine with 3kg of Polygonatum and soak for 6 months to obtain ordinary Polygonatum wine.

[0044] Wine containing Polygonatum and other medicinal herbs: Mix 1kg of ginseng, 1kg of gastrodia elata, 1kg of longan, 2kg of Polygonatum sibiricum and 50kg of wine, and soak for 6 months to obtain wine containing Polygonatum sibiricum and other medicinal herbs.

[0045] The effective components of the Polygonatum sibiricum liquor from Example 1 were compared with those of ordinary Polygonatum sibiricum liquor and liquor containing Polygonatum sibiricum and other drugs from Comparative Example 2. The results are shown in Table 1. Table 1. Comparison results of active ingredients (unit: g)

[0046] Conclusion: The Huangjing clay liquor of the present invention has a higher content of effective nutrients than the ordinary Huangjing liquor of Comparative Example 2, and is also higher than liquor containing Huangjing and other drugs.

[0047] Comparative Example 3 The drinking effects of the Huangjing Tu Shaojiu of Example 1 of this application were compared with those of commercially available baijiu priced below 30 yuan / jin.

[0048] The comparison results are shown in Table 2: Table 2 Comparison Results of Drinking Effects

[0049] Note: The total number of participants was 78, including 20 women. There were no statistically significant differences between the two groups in terms of age, gender, and physical condition before drinking (P > 0.05), making them comparable.

[0050] Conclusion: The Huangjing clay liquor of this invention has certain health benefits. The liquor contains rich nutrients and effective ingredients. Long-term consumption can improve physical condition and lifespan compared to commercially available liquors.

[0051] Comparative Example 4 The differences in raw materials, medicines, yeast, proportions, and fermentation temperature and time control between Comparative Example 4 are shown in Table 3.

[0052] Taking 100kg of Polygonatum wine as an example: Table 3. Differences between the Polygonatum liquor of Example 1 and the Polygonatum liquor of Comparative Example 4.

[0053] Conclusion: The aroma of the Polygonatum wine in Comparative Example 4 is short-lived, the taste is slightly bitter, the color is light, the yield is lower than that of the Polygonatum liquor in Example 1 of this invention, it has a pungent taste when drinking, and it is easy to cause heartburn and headache after drinking.

[0054] Example 1 of this invention: Huangjing clay liquor has excellent color, aroma and taste, and there are no adverse reactions before or after drinking it.

[0055] Although the above embodiments have provided a detailed description of the present invention, they are only some embodiments of the present invention, and not all embodiments. People can obtain other embodiments based on these embodiments without creative effort, and these embodiments all fall within the protection scope of the present invention.

Claims

1. A kind of Huangjing (Polygonatum) clay liquor, characterized in that, The prepared Huangjing clay liquor comprises the following raw materials in parts by weight: 80-180 parts of grain raw materials, 20-50 parts of Huangjing (Polygonatum sibiricum), 0.5-2 parts of wolfberry, 0.2-0.8 parts of Rosa laevigata, 0.1-0.5 parts of Angelica sinensis, 0.2-0.8 parts of Atractylodes macrocephala, 0.2-0.8 parts of pitted red dates, 1.5-15 parts of yeast, and 200-300 parts of water containing minerals; the grain raw materials are sorghum, paddy rice, or rice; the yeast includes malt, old dough, Asarum, Shenqu (medicated leaven), Polygonum hydropiper powder, and Lonicera japonica vine powder, wherein the mass ratio of malt, old dough, Asarum, Shenqu, Polygonum hydropiper powder, and Lonicera japonica vine powder is (3-8):(15-25):(3-8):(3-8):(12-18):(8-12).

2. The Huangjing clay liquor according to claim 1, characterized in that, The mineral-containing water includes spring water.

3. The Huangjing clay liquor according to claim 1, characterized in that, The method for preparing the sourdough starter includes: mixing malt, asarum, medicated leaven, Polygonum hydropiper powder, honeysuckle vine powder and flour, and fermenting at 28~36℃ for 24~36 hours to obtain the sourdough starter.

4. The method for preparing the Huangjing clay liquor according to any one of claims 1 to 3, characterized in that, Includes the following steps: Mix goji berries, rose hips, angelica root, atractylodes macrocephala, pitted red dates, and water, and simmer to obtain a medicinal soup; The Polygonatum is processed by steaming and drying nine times. During the nine steaming and drying processes, after the 4th to 6th drying, the dried Polygonatum is soaked in the medicinal decoction. After soaking, it is steamed. After the ninth drying, the Polygonatum is sliced, dried, and pulverized to obtain Polygonatum powder. The grain raw materials are soaked, steamed, and cooled to obtain cooked grain raw materials; The cooked grain raw materials, Polygonatum powder, yeast and mineral-containing water are mixed evenly and fermented in stages with controlled temperature. First, saccharification is carried out at 28~32℃ for 48~72 hours, and then fermentation is carried out at 22~28℃ for 3~5 days to obtain mash. The mash is distilled, and the middle section of the liquor is collected; The middle section of the liquor is aged to obtain Huangjingtu liquor.

5. The preparation method according to claim 4, characterized in that, The Solomon's seal includes fresh or raw Solomon's seal harvested around the time of the Beginning of Winter.

6. The preparation method according to claim 4, characterized in that, From the first steaming, each steaming session should last 4 to 6 hours. From the third or fourth steaming session onwards, each steaming session should last 3 to 4 hours.

7. The preparation method according to claim 4, characterized in that, After the third or fourth steaming and sun-drying, the sun-dried Polygonatum is soaked in the aforementioned medicinal decoction.

8. The preparation method according to claim 4, characterized in that, Each soaking time is 12-24 hours, and the mass ratio of Polygonatum to decoction is 10:(3-5).

9. The preparation method according to claim 4, characterized in that, The distillation is performed over a low flame for 3-4 hours, and the distillate is collected as a fraction of alcohol with an alcohol content of 38-52% vol.

10. The preparation method according to claim 4, characterized in that, The aging temperature is 5~10℃; the aging time is more than 6 months.

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