Preparation method of herbal yellow wine

Abstract

The invention belongs to the technical field of preparation of yellow rice wine, and designs a preparation method of herbal yellow rice wine by taking Chinese wolfberry, kudzuvine root, liquorice, spina date seed, ginseng powder, chrysanthemum bud and sticky rice as main raw materials and yellow rice wine Xiaoqu as a saccharification leavening agent. According to the yellow wine, a traditional yellow wine process is combined with a modern staged fermentation technology, perfect fusion of herbal components and the yellow wine is realized, and the yellow wine has unique flavor and health-care efficacy. The processes of radix puerariae pretreatment, lycium barbarum staged addition, chrysanthemum bud post-fermentation addition and the like are innovatively provided, and the problems that in traditional herbal yellow wine making, herbal effective component analysis is insufficient, flavor harmony is poor, and fermentation efficiency is low are solved. Experiments show that the herbal yellow wine which is moderate in alcoholic strength, mellow in taste and rich in fragrance can be prepared by optimizing the raw material ratio and process parameters, meanwhile, functional ingredients such as lycium barbarum polysaccharide and puerarin are reserved, and the herbal yellow wine has multiple health-care effects of tonifying liver and improving eyesight, reinforcing qi and nourishing blood, promoting blood circulation and removing blood stasis and the like.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of yellow rice wine preparation, in particular to a preparation method of herbal yellow rice wine. BACKGROUND

[0002] Yellow rice wine is one of the traditional fermented alcoholic beverages in China, which is made from glutinous rice as the main raw material through the processes of rice soaking, rice steaming, saccharification, fermentation, pressing, wine boiling, and aging, etc. It has a long history and unique flavor. However, traditional yellow rice wine is somewhat lacking in health care functions. With the pursuit of healthy life by people, herbal yellow rice wine has gradually attracted attention. It combines Chinese herbal medicine with yellow rice wine, which not only retains the mellow taste of yellow rice wine, but also adds the health care value of herbs.

[0003] At present, there are some herbal yellow rice wine products on the market, but they generally have the following problems:

[0004] Insufficient dissolution of herbal active ingredients: herbal ingredients such as gordonii polysaccharide and pueraria extract are difficult to be fully dissolved in the traditional process, resulting in limited health care effect;

[0005] Improper addition time of herbs: improper addition time of herbal raw materials leads to poor taste and flavor incoordination of the wine body;

[0006] Unreasonable control of fermentation temperature and time: improper control of fermentation temperature affects the quality of the wine body and the retention of herbal ingredients;

[0007] Insufficient consideration of the interaction between herbs and yeast: some ingredients in herbs may inhibit the activity of yeast, resulting in reduced fermentation efficiency. SUMMARY

[0008] The purpose of the present application is to provide a herbal yellow rice wine method with simple production process, good wine body quality, and significant health care effect. By optimizing the raw material ratio and process parameters, the maximum dissolution of herbal active ingredients, the best coordination of the wine body, and the optimal fermentation efficiency are achieved, so as to produce a herbal yellow rice wine with unique flavor and multiple health care effects. The herbal yellow rice wine combines traditional yellow rice wine brewing process with modern stage fermentation technology, and realizes the perfect fusion of herbal ingredients and yellow rice wine by optimizing the raw material ratio and process parameters, which solves the problems of insufficient dissolution of herbal active ingredients, poor flavor coordination, and low fermentation efficiency in the production of traditional herbal yellow rice wine. Compared with traditional yellow rice wine, the product of the present application has unique herbal aroma and taste, while retaining the mellow flavor of yellow rice wine. It is a new type of wine product with both traditional brewing characteristics and modern health care functions.

[0009] The above technical purpose of the present application is achieved by the following technical scheme: a preparation method of herbal yellow rice wine, comprising the following steps,

[0010] S1, raw material pretreatment, the glutinous rice, medlar, kudzu root, jujube kernel, ginseng powder, fetal chrysanthemum, licorice are pretreated, wherein, the kudzu root is washed and sliced, and 60 DEG C liquefaction is carried out for 4 hours to extract effective components;

[0011] S2, main fermentation, the glutinous rice cooked with water, yellow rice wine small koji, yellow rice wine yeast, kudzu root are mixed, the product temperature is controlled at 26-28 DEG C, after being stirred uniformly, it is entered into the fermentation tank, and the main fermentation is started, and the formula amount 10-30% medlar, the formula amount 10% jujube kernel are added in the initial stage of main fermentation;

[0012] S3, post-fermentation, after the main fermentation is finished, the mash is moved into the post-fermentation tank, and the formula amount remaining 70-90% medlar, the formula amount 90% jujube kernel, fetal chrysanthemum, licorice, ginseng powder are added;

[0013] S4, pressing and wine boiling, after the post-fermentation is finished, the pressing separation of wine liquid and wine lees is carried out, and the wine liquid is treated by wine boiling, and after wine boiling, filtration is carried out, and the clear herbal yellow rice wine is obtained;

[0014] S5, aging, the herbal yellow rice wine is loaded into pottery jar, and after being sealed, it is aged in cool place for 12 months and above.

[0015] Through the above technical scheme, the preparation method has the following process characteristics: the first time proposes the stage process of kudzu root high-temperature liquefaction pretreatment and low-temperature fermentation, extracts the effective components of kudzu root by 60 DEG C liquefaction for 4 hours, avoids the inhibition of high temperature on the activity of yeast. The strategy of adding herbal components in stages is adopted, 30% medlar and 10% jujube kernel are added in the initial stage of main fermentation, the remaining 70% medlar, fetal chrysanthemum and licorice are added in the post-fermentation stage, and the broken wall treated ginseng powder is added in the middle and late stage of post-fermentation, which optimizes the dissolution effect of each herbal component and the coordination of wine body. The process is simple and easy to operate, and is suitable for industrial production. The functional components such as medlar polysaccharide and puerarin are retained, and the yellow rice wine has multiple health care effects. The wine body is orange yellow and clear, the aroma is mellow and rich, the taste is fresh and mellow, and the flavor is coordinated.

[0016] The present application patent designs a kind of herbal yellow rice wine production method with medlar, kudzu root, licorice, jujube kernel, ginseng powder, fetal chrysanthemum and glutinous rice as main raw materials, with yellow rice wine small koji as saccharification fermentation agent. The yellow rice wine is combined by traditional yellow rice wine process and modern stage fermentation technology, realizes the perfect fusion of herbal components and yellow rice wine, has unique flavor and health care effect. Innovatively propose kudzu root pretreatment, medlar stage addition and fetal chrysanthemum post-fermentation addition process, solve the problems of traditional herbal yellow rice wine production, such as insufficient analysis of herbal effective components, poor flavor coordination, low fermentation efficiency. Experimental results show that, by optimizing raw material ratio and process parameters, the herbal yellow rice wine with moderate alcohol content, mellow taste and rich aroma can be prepared, while retaining functional components such as medlar polysaccharide and puerarin, has multiple health care effects such as liver and eyesight, qi and blood, blood circulation.

[0017] Further settings of the present application are: in S1, the raw material pretreatment is specifically: after the glutinous rice is washed, it is soaked for 8-12 hours, and is steamed until it is hard outside and soft inside, without raw heart, loose and not paste, transparent but not rotten, and uniform; the wolfberry is washed and dried, and is partially broken to increase the surface area; the acid jujube kernel is ground into fine powder; the ginseng powder is directly used after breaking the wall, the radix bupleuri is washed and dried, and is sealed for storage; the licorice is ground into fine powder.

[0018] In S1, the raw material ratio is as follows: 80-85 parts of glutinous rice; 3-5 parts of wolfberry; 4-6 parts of radix puerariae; 1-3 parts of acid jujube kernel; 0.5-2 parts of ginseng powder; 1-2 parts of radix bupleuri; and 0.2-0.5 parts of licorice, in terms of dry weight.

[0019] Further settings of the present application are: in S2, the main fermentation temperature is controlled at 30-31℃, and the time is 5 days; the yellow rice wine starter is a composite fermentation agent composed of rhizopus and yeast, the yellow rice wine starter is added in an amount of 0.7-0.9% of the dry weight of the glutinous rice, and the yellow rice yeast is added in an amount of 0.12-0.15% of the dry weight of the glutinous rice; the ratio of the dry glutinous rice to the total liquid volume is 1:1.5.

[0020] By adopting the above technical scheme, the main fermentation temperature can promote the rapid proliferation of yeast and improve the fermentation efficiency; the yellow rice wine starter can balance the saccharification and fermentation efficiency, and avoid excessive saccharification or insufficient fermentation. The addition amount of the yellow rice yeast can ensure sufficient yeast quantity for fermentation, while avoiding fermentation abnormalities caused by excessive yeast; the ratio of the dry glutinous rice to the total liquid volume is 1:1.5, which can ensure sufficient water for saccharification and fermentation, while maintaining appropriate mash concentration.

[0021] Further settings of the present application are: in S3, the post-fermentation temperature is controlled at 15-18℃, and the time is 25-30 days; the radix bupleuri is added on the 14th day of post-fermentation; the ginseng powder is treated by breaking the wall, and is added on the 21st day of post-fermentation.

[0022] By adopting the above technical scheme, the low-temperature environment of the post-fermentation temperature can slow down the fermentation speed, prolong the alcohol accumulation period, and at the same time, retain the volatile components of the herbal medicine.

[0023] Further settings of the present application are: in S4, the decoction temperature is controlled at 70-75℃, and the time is 20 minutes, and diatomaceous earth or membrane filtration technology is used for filtering after decoction.

[0024] By adopting the above technical scheme, the decoction temperature can effectively inactivate the yeast and bacteria, while not damaging the functional components in the wine.

[0025] Further settings of the present application are: in S5, the aging environment: temperature 15-20℃, humidity 70-80%; the wine liquid state is checked regularly during the aging period, and the jar is turned over every 3 months.

[0026] By adopting the technical scheme, the aging time is 12 months or more, the esterification reaction is promoted, the wine body is more mellow, and the aroma is more rich.

[0027] The application further provides that: in S1, the "liquefaction" part of "washing and slicing the radix puerariae, and extracting effective components by liquefaction for 4 hours at 60 DEG C" adopts a low-temperature liquefaction reaction tank, the structure of the low-temperature liquefaction reaction tank comprises a tank body, a stirring device arranged on the tank body, a feeding pipe arranged on the top of the tank body, a discharging pipe arranged on the bottom of the tank body, a vacuumizing device arranged on the tank body, and an online monitoring device arranged on the tank body.

[0028] A stainless steel jacket is arranged on the periphery of the tank body, a liquid inlet joint is arranged at the lower end of the stainless steel jacket, a liquid outlet joint is arranged at the upper end of the stainless steel jacket, and the two liquid inlet and outlet joints are connected with an external PID temperature control system to realize control of liquid circulation and control of the liquefaction temperature to be maintained at 60 DEG C + / - 0.5 DEG C.

[0029] A scraping device that can move up and down and prevents the radix puerariae from caking on the inner wall of the tank body is arranged in the tank body.

[0030] The vacuumizing device is used to control the negative pressure environment in the tank body to be -0.05 to -0.08 MPa.

[0031] The online monitoring device is used to monitor the temperature, pH value and saccharification rate in the tank body.

[0032] By adopting the technical scheme, the stainless steel jacket on the tank body is designed, and is connected with the external PID temperature control system to ensure that the liquefaction temperature is maintained at 60 DEG C + / - 0.5 DEG C; the scraping device is designed to scrape the radix puerariae on the inner wall of the tank body, so that the radix puerariae is prevented from caking on the inner wall of the tank body and the tank body is prevented from being burnt during the heating liquefaction process; the vacuumizing device is designed to control the negative pressure environment in the tank body to be -0.05 to -0.08 MPa, so that the oxygen content is reduced and the active components of the radix puerariae are prevented from being oxidized; and the online monitoring device is used to monitor the temperature, pH value and saccharification rate in the tank body in real time, so that the liquefaction process is monitored.

[0033] The application further provides that: the inner wall of the tank body is circular, the stirring device comprises a speed reducer arranged on the tank body, a stirring shaft arranged on the output shaft of the speed reducer and located in the tank body, stirring blades arranged at the lower end of the stirring shaft, a lifting shaft part located above the stirring blades and having a cross section of a regular polygon is arranged on the stirring shaft, a lifting sleeve is arranged on the lifting shaft part, and a limiting ring part located above the stirring blades is arranged on the stirring shaft.

[0034] The scraping device comprises a lifting sleeve arranged on a lifting shaft part in a lifting manner, a support arranged on the periphery of the lifting sleeve, a scraper plate arranged on the support and abutting against the inner wall of the tank body, a compression spring sleeved on the lifting shaft part and abutting against the limiting ring part and the lifting sleeve at both ends, a pressing ring sleeved on the lifting shaft part and used for pressing down the lifting sleeve, a lifting housing arranged on the top of the tank body, a first cylinder arranged on the top of the lifting housing and having a piston rod located in the lifting housing during lifting, a connecting rod arranged between the piston rod of the first cylinder and the pressing ring, and a sealing plug arranged on the upper end of the connecting rod and abutting against the inner wall of the lifting housing during extension and retraction.

[0035] By adopting the technical scheme, during downward extension of the piston rod of the first cylinder, the piston rod drives the connecting rod to move downward, the pressing ring overcomes the elastic force of the compression spring to drive the lifting sleeve to move downward, thereby driving the scraper plate to move downward, and the lifting sleeve, the support and the scraper plate are driven to rotate by the rotating shaft, so that each part of the inner wall of the tank body is scraped downward; and during upward retraction of the piston rod of the first cylinder, the lifting sleeve is kept in the state of abutting against the lower surface of the pressing ring under the resetting action of the compression spring and is reset upward, so that the scraper plate scrapes each part of the inner wall of the tank body upward; compared with the scraper plate directly designed to be in the same height as the inner wall of the tank body, the height of the scraper plate arranged in the lifting manner can be designed to be smaller, so that the scraping area can be designed to be smaller and the resistance during scraping can be reduced; in addition, the piston rod of the first cylinder is accommodated by the lifting housing, the upper end of the connecting rod is provided with the sealing plug abutting against the inner wall of the lifting housing during extension and retraction, so that the piston rod of the first cylinder is prevented from entering the tank body, and oil stains on the piston rod of the first cylinder are prevented from causing pollution.

[0036] Further provided in the application is that the scraping device comprises a plurality of annular scraping discs arranged in the tank body in a vertical direction, a first linkage assembly arranged between the plurality of annular scraping discs and the tank body to keep any two adjacent annular scraping discs at the same interval during movement, and a power assembly driving the uppermost annular scraping disc to lift.

[0037] The first linkage assembly is arranged in plurality, and the first linkage assembly comprises a base arranged at the bottom of the tank body, a plurality of linkage blocks respectively arranged on the inner side of the annular scraping discs, a plurality of first connecting rods, a second connecting rod and a third connecting rod, some of the plurality of first connecting rods are respectively hinged to the linkage blocks except the uppermost linkage block, the first connecting rods are hingedly connected at the head and tail, the second connecting rod is hingedly connected at both ends between the base and the lower end of the lowermost first connecting rod, and the third connecting rod is hingedly connected at both ends between the uppermost linkage block and the upper end of the uppermost first connecting rod.

[0038] The speed reducer motor of the stirring device is a double-shaft output motor, the upper end of the tank body is provided with a movable hole, the power assembly comprises a first bevel gear arranged on the other output shaft of the speed reducer motor of the stirring device, a transmission shaft rotatably connected to the tank body, a second bevel gear arranged on one end of the transmission shaft and linked with the first bevel gear, a rotating disc arranged on the other end of the transmission shaft, an extension shaft arranged at the movable hole and connected to the uppermost annular scraper disc at the lower end, a linkage arm hingedly connected to the rotating disc and the upper end of the extension shaft at both ends, and a flexible sealing sleeve arranged on the extension shaft and the tank body at the circumferential side of the movable hole and not affecting the movement of the extension shaft.

[0039] By adopting the above technical scheme, the annular scraper disc is used for scraping the kudzu root on the inner wall of the tank body during the lifting process, and compared with the scraper plate rotating around the stirring shaft of the stirring device, the annular scraper disc can be used for various cross-sectional shapes of the tank body. The arrangement of the first linkage assembly ensures that any two adjacent annular scraper discs maintain the same spacing during the movement process, and the lifting range of the plurality of annular scraper discs forms the scraping range of the overall height, so that the moving range required by each annular scraper disc in the lifting and scraping is smaller, so that the power assembly does not need a large extension stroke, and the operation principle of the first linkage assembly is as follows: during the lifting process of the uppermost annular scraper disc, the plurality of first connecting rods, second connecting rods and third connecting rods change the angle, thereby driving the plurality of annular scraper discs below to lift, and ensuring that any two adjacent annular scraper discs maintain the same spacing during the movement process. At the same time, by making the speed reducer motor of the stirring device a double-shaft output motor, the power assembly converts the power of the double-shaft output motor into the reciprocating motion of the uppermost annular scraper disc, so that an additional power source is not needed, and the operation principle of the power assembly is as follows: the speed reducer motor rotating during stirring drives the first bevel gear to rotate, the first bevel gear drives the second bevel gear to rotate, and the second bevel gear drives the transmission shaft. The rotating disc rotates, the rotation drives the linkage arm to move, the linkage arm drives the extension shaft to reciprocate and lift, thereby driving the plurality of annular scraper discs to reciprocate and lift, so as to scrape the kudzu root on the inner wall of the tank body, and the flexible sealing sleeve is arranged to ensure the sealing of the connection between the extension shaft and the tank body.

[0040] Further provided in the application is that a mixing machine is used for the mixing in S2, the mixing machine comprises a machine body in the shape of a "N" character, a mixing cylinder body rotatably connected to the middle part of the machine body and in the shape of a "Y" character, a power source arranged in the machine body and driving the mixing cylinder body to rotate, an anti-caking screen structure arranged on the machine body and sleeved on the discharge end of the bottom of the mixing cylinder body after upward movement, and a material collecting barrel for receiving the raw materials screened through the anti-caking screen structure.

[0041] The anti-blocking screen structure comprises a lifting frame arranged on the machine body in a lifting manner, two winding shafts rotatably connected to the two sides of the lifting frame, two servo motors arranged on the rear side of the lifting frame and linked with the winding shafts, a flexible screen wound on the two winding shafts, and a connecting sleeve arranged on the upper middle part of the lifting frame, wherein the middle part of the flexible screen is arranged with a plurality of screen parts with different hole diameters; after the two servo motors simultaneously wind the flexible screen, the lower surface of the connecting sleeve abuts against the flexible screen, and the area of the screen part is larger than that of the connecting sleeve.

[0042] The lowest height of the lifting frame during the lifting process is higher than the highest height after the aggregate bucket is placed, the front side of the machine body is provided with a sliding groove for moving the aggregate bucket to the bottom of the discharge end of the mixing cylinder, and a separable second linkage assembly is arranged between the aggregate bucket and the lifting frame; when the aggregate bucket is placed in position, the second linkage assembly drives the lifting frame to move upward, so that the connecting sleeve moves upward and is sleeved on the discharge port of the mixing cylinder.

[0043] The second linkage assembly comprises two guide plates arranged on the lower surface of the lifting frame and two handles arranged symmetrically on the two sides of the aggregate bucket and in an inverted "L" shape, wherein the lower surface of the guide plate comprises an inclined part extending downward toward the rear side of the machine body and a horizontal part connected with the inclined part; during the process of placing the aggregate bucket in position along the sliding groove, the handle first drives the inclined part to gradually move upward and finally makes the horizontal part rest on the handle.

[0044] By adopting the technical scheme, the Y-shaped mixing cylinder can realize multiple convergence and divergence of materials in the rotating stirring process, improve mixing uniformity, and after the mixing cylinder stirring is completed, the material collecting barrel is placed in place, the second linkage assembly drives the lifting frame to move upward, so that the connecting sleeve moves upward and is sleeved on the discharge port of the mixing cylinder, so that after the discharge valve of the discharge port of the mixing cylinder is opened, the mixed materials can pass through the flexible screen for screening, so as to avoid that the caked raw materials affect the subsequent fermentation; meanwhile, a plurality of screen parts with different pore diameters are arranged on the flexible screen, and under the cooperation of the two servo motors, any one screen part can be moved to below the connecting sleeve, and by selecting screen parts with different pore diameters to align the discharge end of the mixing cylinder, the particle fineness of the screening can be adjusted; and through the cooperation of the two servo motors, the flexible screen can realize the operation of winding and unwinding reciprocatingly, so that the screen parts move reciprocatingly left and right, and the area of the screen part is greater than the area of the connecting sleeve, so that the vibration discharging is realized, and the material blockage is avoided; in addition, after the material collecting barrel is removed, the anti-caking screen structure moves downward to avoid interfering with the rotation of the mixing cylinder; during the process that the material collecting barrel is placed in place along the sliding groove, the handle first drives the inclined part to gradually move upward and finally makes the horizontal part rest on the handle, so as to drive the lifting frame to move upward, so that the connecting sleeve on the lifting frame moves upward and is sleeved on the discharge port of the mixing cylinder; and after the material collecting barrel is removed, the lifting frame is reset downward under the action of gravity, so as to avoid interfering with the rotation of the subsequent mixing cylinder; meanwhile, after the caked materials remaining on the screen part are cleaned, by simultaneously unwinding the two servo motors, the middle part of the flexible screen can be made to fall downward, so that after the front side of the flexible screen is manually deformed, the caked materials can be conveniently dropped from the rear side, so as to facilitate cleaning.

[0045] The beneficial effects of the present application are:

[0046] The present application pretreats gengen root, extracts effective components of gengen root by liquefaction at 60 DEG C for 4 hours, and avoids inhibition of high temperature on the activity of yellow rice koji microorganisms.

[0047] The strategy of adding wolfberry in stages, 10-30% in the initial stage of main fermentation, and 70-90% in the post-fermentation stage, optimizes polysaccharide dissolution and fermentation efficiency.

[0048] The post-fermentation addition of baby chrysanthemum retains volatile aromatic substances and enhances flavor complexity.

[0049] The post-fermentation addition of broken ginseng powder improves the dissolution rate of ginsenosides and enhances health care efficacy.

[0050] The synergistic effect of yellow rice koji and herbs, through 0.7%-0.9% of yellow rice koji addition, combined with 0.12%-0.15% of high yeast addition, compensates for the inhibition of herbs on yeast activity, and ensures fermentation stability.

[0051] The aging time is prolonged to 12 months or more, the esterification reaction is promoted, and the wine body is more mellow and the aroma is more rich.

[0052] The application provides a herbal yellow rice wine production method, which takes wolfberry, radix puerariae, liquorice, spina date seed, ginseng powder, chrysanthemum and glutinous rice as main raw materials and takes yellow rice wine small koji as saccharifying and fermenting agent. Through optimization of raw material ratio and process parameters, the herbal effective components are maximized, the wine body is best coordinated, and the fermentation efficiency is optimized, so that the herbal yellow rice wine with unique flavor and multiple health care functions is prepared. The experimental results show that the herbal yellow rice wine is better than traditional yellow rice wine and existing herbal yellow rice wine products in terms of physical and chemical indexes, sensory evaluation and functional component content, and has wide application prospect and market value.

[0053] The herbal yellow rice wine production method of the application not only retains the traditional flavor of yellow rice wine, but also adds the aroma and taste of herbs, realizes the perfect combination of tradition and modernity. At the same time, through scientific proportioning and optimization of process, the wine liquid contains rich functional components such as wolfberry polysaccharide, puerarin, spina date seed saponin, ginsenoside and chrysanthemum volatile oil, has multiple health care functions such as liver tonifying and eyesight improving, qi and blood nourishing, blood activating and stasis removing, and provides a healthy and delicious new type of alcoholic beverage for consumers.

[0054] The application successfully solves a series of technical problems in the production of traditional herbal yellow rice wine through the innovative processes of radix puerariae pretreatment, wolfberry addition in stages, chrysanthemum post-fermentation addition and broken ginseng powder post-fermentation addition, injects new vitality into the development of the yellow rice wine industry, and brings a new healthy drinking experience for consumers.

[0055] The herbal yellow rice wine production method of the application has wide application prospect and market value. With the pursuit of healthy life and the recognition of traditional fermented alcoholic beverages, the herbal yellow rice wine as a kind of beverage with traditional flavor and modern health care function is more and more favored by consumers. The application optimizes the raw material ratio and process parameters, solves a series of technical problems in the production of traditional herbal yellow rice wine, significantly improves the quality and health care function of the herbal yellow rice wine, and is expected to become a new highlight of the yellow rice wine market. BRIEF DESCRIPTION OF DRAWINGS

[0056] In order to more clearly illustrate the technical solutions in the embodiments of the application, the drawings needed in the embodiment description will be briefly introduced. Obviously, the drawings in the following description are only some embodiments of the application, and other drawings can be obtained by those skilled in the art without creative labor.

[0057] Figure 1 It is a preparation flow chart of embodiment 1.

[0058] Figure 2is a structural schematic diagram of the low-temperature liquefaction reaction tank in Example 6;

[0059] Figure 3 is a partial structural schematic diagram of the low-temperature liquefaction reaction tank in Example 6;

[0060] Figure 4 is a structural schematic diagram of the mixer in Example 6;

[0061] Figure 5 is a structural schematic diagram of the anti-caking screen and the material collecting barrel of the mixer in Example 6;

[0062] Figure 6 is a structural schematic diagram of Figure 5 from another perspective;

[0063] Figure 7 is a structural schematic diagram of the low-temperature liquefaction reaction tank in Example 7;

[0064] Figure 8 is a partial structural schematic diagram of the low-temperature liquefaction reaction tank in Example 7;

[0065] Figure 9 is a structural schematic diagram of the first linkage assembly of the low-temperature liquefaction reaction tank in Example 7;

[0066] Figure 10 is a structural schematic diagram of the low-temperature liquefaction reaction tank in Example 8.

[0067] In the figure: 11, tank body; 111, stainless steel jacket; 112, liquid inlet joint; 113, liquid outlet joint; 12, stirring device; 121, speed reducer motor; 122, stirring shaft; 1221, lifting shaft part; 1222, limiting ring part; 123, stirring blade; 13, feeding pipeline; 14, discharging pipeline; 15, vacuumizing device; 16, online monitoring device; 17, scraping device; 1711, lifting sleeve; 1712, support; 1713, scraper; 1714, compression spring; 1715, pressing ring; 1716, lifting shell; 1717, first air cylinder; 1718, connecting rod; 1719, sealing plug; 1721, annular scraper disc; 1722, first linkage assembly; 17221, base; 17222, linkage block; 17223, first connecting rod; 17224, second connecting rod; 17225, third connecting rod; 1723, power assembly; 17231, first bevel gear; 17232, transmission shaft; 17233, second bevel gear; 17234, rotating disc; 17235, telescopic shaft; 17236, linkage arm; 17237, flexible sealing sleeve; 17238, second air cylinder; 21, machine body; 211, sliding groove; 22, mixing cylinder body; 23, anti-caking screen structure; 231, lifting frame; 232, winding shaft; 233, servo motor; 234, flexible screen; 2341, screen part; 235, connecting sleeve; 24, material collecting bucket; 25, second linkage assembly; 251, guide plate; 2511, inclined part; 2512, horizontal part; 252, handle. DETAILED DESCRIPTION

[0068] The technical solutions of the present application will be described clearly and completely below in combination with specific embodiments. Obviously, the described embodiments are only some of the embodiments of the present application, rather than all the embodiments. Based on the embodiments of the present application, all other embodiments obtained by those skilled in the art without creative labor fall within the scope of protection of the present application.

[0069] Embodiment 1: A preparation method of herbal yellow rice wine, which is an optimal proportioning and cooperation Figure 1 , comprising the following steps,

[0070] S1, raw material pretreatment, after washing the glutinous rice, soak for 8-12 hours, cook until the outside is hard and the inside is soft, without raw heart, loose and not paste, transparent and not rotten, uniform; wash and dry the wolfberry, crush part of it to increase the surface area; grind the jujube kernel into fine powder; use the ginseng powder directly after breaking the wall, wash and dry the radix tithymalae, and store in a sealed state; grind the licorice into fine powder; wash the radix puerariae, cut it into slices, and after stirring uniformly with water, use α-amylase as the liquefying enzyme, adjust the pH to the appropriate range, and then liquefy at 60℃ for 4 hours, and after the liquefaction is completed, raise the temperature to kill the enzyme.

[0071] The raw material ratio is as follows: glutinous rice: 85 parts (dry weight); Chinese wolfberry: 4 parts (dry weight); pueraria: 5 parts (dry weight); jujube seed: 2 parts (dry weight); ginseng powder: 1 part (dry weight); chrysanthemum: 1.5 parts (dry weight); licorice: 0.5 parts (dry weight).

[0072] S2, main fermentation, mix the cooked glutinous rice with water, yellow rice koji, yellow rice yeast, and pueraria, control the product temperature at 26-28℃, stir uniformly, then put into the fermentation tank, start the main fermentation, add 30% of the formula amount of Chinese wolfberry and 10% of the formula amount of jujube seed in the initial stage of main fermentation, control the main fermentation temperature at 30℃, and the time is 5 days. The yellow rice koji is a composite fermentation agent composed of rhizopus and yeast. The yellow rice koji is added in an amount of 0.8% of the dry weight of glutinous rice, and the yellow rice yeast is added in an amount of 0.12% of the dry weight of glutinous rice. The ratio of dry rice to total liquid is 1:1.5.

[0073] S3, post-fermentation, after the main fermentation is completed, the mash is moved into the post-fermentation tank, and the remaining 70% of Chinese wolfberry, the remaining 90% of jujube seed, chrysanthemum, and licorice are added; on the 14th day of post-fermentation, ginseng powder treated by breaking the cell wall is added, the post-fermentation temperature is controlled at 16℃, and the time is 28 days.

[0074] S4, pressing and wine boiling, after the post-fermentation is completed, the wine liquid and the lees are separated by pressing, and the wine liquid is treated by wine boiling, then filtered after wine boiling to obtain clear herbal yellow rice wine; the wine boiling temperature is controlled at 72℃, the time is 20 minutes, and diatomaceous earth or membrane filtration technology is used for filtering after wine boiling.

[0075] S5, aging, the herbal yellow rice wine is put into a pottery jar, sealed, and then aged in a cool place for 12 months; the temperature is 15-20℃, and the humidity is 70-80%; during the aging period, the state of the wine liquid is checked regularly, the jar is turned over every 3 months, and blending is performed after the aging is completed.

[0076] Example 2: a preparation method of a herbal yellow rice wine, which is a formula with a high proportion of Chinese wolfberry, and the difference from example 1 is that the raw material ratio is as follows: glutinous rice: 80% (dry weight); Chinese wolfberry: 5% (dry weight); pueraria: 5% (dry weight); jujube seed: 2% (dry weight); ginseng powder: 1% (dry weight); chrysanthemum: 1.5% (dry weight); licorice: 0.5% (dry weight).

[0077] In S2, the yellow rice koji is added in an amount of 0.9%, and the yellow rice yeast is added in an amount of 0.15%.

[0078] Example 3: a preparation method of a herbal yellow rice wine, and the difference from example 1 is that the chrysanthemum is replaced by ordinary chrysanthemum.

[0079] Example 4: a preparation method of a herbal yellow rice wine, and the difference from example 1 is that only 10% of Chinese wolfberry is added in the initial stage of main fermentation, and the remaining 90% of Chinese wolfberry is added in the post-fermentation stage.

[0080] Example 5: A preparation method of herbal yellow rice wine, which is different from example 1 in that, in S1, the ginseng powder is broken wall treated; in S3, the broken wall treated ginseng powder is added on the 21st day of the post-fermentation.

[0081] Comparative Example 1: A preparation method of yellow rice wine without herbal formula, which is different from example 1 in that, in S1, the raw material ratio is: waxy rice.

[0082] In S2, main fermentation, the cooked waxy rice is mixed with water, yellow rice koji, and yellow rice yeast, and the product temperature is controlled at 26-28℃; after stirring evenly, it is put into the fermentation tank to start the main fermentation; the main fermentation temperature is controlled at 30℃, and the time is 5 days.

[0083] In S3, after the main fermentation is completed, the mash is moved into the post-fermentation tank; the post-fermentation temperature is controlled at 16℃, and the time is 28 days.

[0084] Comparative Example 2: A preparation method of herbal yellow rice wine, which is different from example 1 in that, in S1, the raw material ratio is as follows, waxy rice: 70 parts (dry weight); radix puerariae: 20 parts (dry weight) (without pretreatment); medlar: 3% (dry weight); jujube kernel: 2% (dry weight); ginseng powder: 1% (dry weight); radix seu herba chrysanthemi: 1.5% (dry weight); licorice: 0.5% (dry weight). The radix puerariae is sliced but not subjected to liquefaction treatment.

[0085] In S2, the yellow rice koji is added in an amount of 0.7%, and the yellow rice yeast is added in an amount of 0.12%. The cooked waxy rice is mixed with water, yellow rice koji, and yellow rice yeast, and the product temperature is controlled at 26-28℃; after stirring evenly, it is put into the fermentation tank to start the main fermentation; the main fermentation temperature is controlled at 30℃, and the time is 5 days.

[0086] In S3, after the main fermentation is completed, the mash is moved into the post-fermentation tank, and after adding all the herbal raw materials, the fermentation temperature is controlled at 16℃, and the time is 28 days.

[0087] Comparative Example 3: A preparation method of herbal yellow rice wine, which is a single herb, and which is different from example 1 in that, in S1, the raw material ratio is as follows, waxy rice: 90 parts (dry weight), medlar: 5 parts (dry weight).

[0088] Comparative Example 4: A preparation method of herbal yellow rice wine, which is different from example 1 in that, the yellow rice yeast is added in an amount of 0.05%.

[0089] Comparative Example 5: A preparation method of a yellow rice wine, which is a traditional process, and the raw material ratio is: glutinous rice: 100 parts (dry weight), wheat koji: 9 parts (dry rice weight ratio), yellow rice wine yeast: 0.1% (dry rice weight ratio). Process parameters: material to water ratio: 1:1.5 (dry rice to total liquid volume ratio), main fermentation temperature: 30°C, time: 5 days, post-fermentation temperature: 16°C, time: 28 days, wine boiling temperature: 72°C, time: 20 minutes, aging time: 6 months.

[0090] The process steps are as follows:

[0091] Raw material pretreatment: glutinous rice is soaked for 10 hours and cooked to "hard outside and soft inside, no raw core inside, loose and not paste, transparent but not rotten, uniform".

[0092] Main fermentation: mix the cooked glutinous rice with water, wheat koji and yellow rice wine yeast, control the product temperature at 26-28°C; after uniform stirring, put into the fermentation tank and start main fermentation; control the main fermentation temperature at 30°C and the time is 5 days.

[0093] Post-fermentation: after the main fermentation is completed, move the mash into the post-fermentation tank; control the post-fermentation temperature at 16°C and the time is 28 days.

[0094] Squeezing and wine boiling: same as Example 1.

[0095] Aging: fill the wine liquid into pottery jars or glass bottles; seal and age in a cool place for 6 months; check the wine liquid state regularly during the aging period.

[0096] Experimental design

[0097] Experimental design idea

[0098] In this experiment, the method of combining orthogonal experimental design with single factor experiment is adopted to systematically study the effects of raw material ratio and process parameters on the quality of herbal yellow rice wine. The optimal combination of raw material ratio is determined through orthogonal experiment, and the key process parameters are further optimized through single factor experiment. The experimental design follows the principle of "uniform dispersion and equal comparability" to ensure the scientificity and reliability of the experimental results.

[0099] Orthogonal experimental design

[0100] Taking raw material ratio as the main factor, an orthogonal experiment of four factors and three levels is designed, and L9(3^4) orthogonal table is used for experiment. The factors and levels are set as follows:

[0101] Factor Level 1 Level 2 Level 3 Medlar 3% 4% 5% Kudzu root 4% 5% 6% Semen ziziphi spinosae 1% 2% 3% Ginseng powder 0.5% 1% 2%

[0102] The experimental indexes include:

[0103] Physicochemical indexes: alcohol content, total sugar, total acid, amino acid nitrogen, pH value

[0104] Sensory indicators: color, aroma, taste, style, total score

[0105] Functional indicators: wolfberry polysaccharide content, puerarin content (detected by HPLC)

[0106] Comparison of physical and chemical indicators of examples and comparative examples

[0107] Index Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Alcohol content (%vol) 15.5 15.2 14.8 15.3 15.4 16.0 12.0 14.5 13.0 16.0 Total sugar (%) 12.5 11.8 13.2 12.8 12.7 18.0 9.5 15.0 11.0 18.0 Total acid (%) 0.4 0.42 0.45 0.41 0.43 0.3 0.6 0.4 0.5 0.4 Amino acid nitrogen (g / L) 0.45 0.46 0.43 0.44 0.47 0.40 0.35 0.42 0.38 0.45 pH value 4.2 4.3 4.5 4.4 4.2 4.0 4.5 4.3 4.4 4.2

[0108] Comparison of sensory evaluations of examples and comparative examples

[0109] Index Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Color 9.5 / 10 9.0 / 10 8.5 / 10 9.2 / 10 9.3 / 10 10 / 10 7.5 / 10 9.0 / 10 8.5 / 10 10 / 10 Aroma 23.5 / 25 22.8 / 25 20.5 / 25 24.0 / 25 23.8 / 25 24.0 / 25 18.5 / 25 21.0 / 25 20.5 / 25 24.0 / 25 Taste 47.0 / 50 46.5 / 50 44.0 / 50 47.5 / 50 47.3 / 50 48.0 / 50 38.5 / 50 45.0 / 50 42.5 / 50 48.0 / 50 Style 14.0 / 15 13.5 / 15 12.0 / 15 14.5 / 15 14.3 / 15 15.0 / 15 10.5 / 15 13.0 / 15 12.5 / 15 15.0 / 15 Total score 94.0 / 100 92.3 / 100 88.5 / 100 93.5 / 100 93.2 / 100 97.0 / 100 74.5 / 100 88.0 / 100 83.5 / 100 97.0 / 100

[0110] Comparison of functional ingredients of examples and comparative examples

[0111] Ingredient Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Medlar polysaccharide (mg / L) 250 220 200 280 260 0 150 280 200 0 Kudzu root extract (mg / L) 180 160 150 170 175 0 80 0 120 0 Semen ziziphi spinosae saponin (mg / L) 60 58 55 65 62 0 40 0 45 0 Ginseng saponin (mg / L) 45 43 40 42 50 0 30 0 35 0 Fetus chrysanthemum volatile oil (mg / L) 35 32 25 38 36 0 20 0 28 0

[0112] Experimental results and analysis, through orthogonal experiment and sensory evaluation, the best ratio of each raw material and the optimal process parameters are determined. The herbal yellow rice wine of example 1 meets the national standards in terms of alcohol content, total sugar, total acid, amino acid nitrogen, etc., and has the highest sensory score. Compared with the comparative examples, the herbal yellow rice wine of example 1 has the following advantages:

[0113] Compared with comparative example 1 (without herbs): the wine of example 1 has a unique herbal aroma and flavor, and contains functional ingredients such as wolfberry polysaccharide and puerarin, with health benefits.

[0114] Compared with comparative example 2 (high pueraria ratio): the wine of example 1 has a more mellow taste, less bitter taste, and higher alcohol content (example 1: 15.5%vol; comparative example 2: 12%vol).

[0115] Compared with comparative example 3 (single herb): the wine of example 1 has a more complex and harmonious flavor, and a more intense aroma.

[0116] Compared with comparative example 4 (insufficient yeast): the wine of example 1 has a more complete fermentation and higher alcohol content (example 1: 15.5%vol; comparative example 4: 13%vol).

[0117] Compared with comparative example 5 (traditional process): the wine of example 1 retains the original flavor of yellow rice wine, adds herbal aroma and taste, has a more unique flavor, and has health benefits.

[0118] From the functional ingredients of example 5, it can be seen that the ginseng powder is broken after the addition of ginseng powder at the 21st day of post-fermentation, and the ginsenoside content is significantly higher than that of examples 1 to 4.

[0119] Through comparative analysis of examples and comparative examples, the following conclusions can be drawn:

[0120] Compared with Comparative Example 1 (no herbs): the liquor of Example 1 has a slightly lower alcohol content, but a more balanced total sugar and total acid, a close sensory score, and rich functional ingredients with health benefits.

[0121] Compared with Comparative Example 2 (high proportion of radix puerariae): the liquor of Example 1 has a significantly higher alcohol content, a more mellow taste, reduced bitterness, and a higher content of functional ingredients.

[0122] Compared with Comparative Example 3 (single herb): the liquor of Example 1 retains the gypenoside, and adds other functional ingredients such as puerarin, jujuboside, ginsenoside, and volatile oil of flos chrysanthemi indici, making the health benefits more comprehensive.

[0123] Compared with Comparative Example 4 (insufficient yeast): the liquor of Example 1 is more fully fermented, has a higher alcohol content, and a more mellow taste.

[0124] Compared with Comparative Example 5 (traditional process): the liquor of Example 1 retains the original flavor of yellow rice wine, adds the aroma and taste of herbs, has a more unique flavor, and has health benefits.

[0125] Example 6: A preparation method of a herbal yellow rice wine, as shown in Figure 2 and Figure 3 The difference from Example 1 is that the "liquefaction" part of "washing and slicing radix puerariae, liquefying at 60°C for 4 hours to extract effective ingredients" in S1 uses a low-temperature liquefaction reaction tank, and the "mixing" in S2 "mixing cooked waxy rice with water, yellow rice wine koji, yellow rice wine yeast, and radix puerariae" uses a mixer.

[0126] As shown in Figure 2 and Figure 3 The structure of the low-temperature liquefaction reaction tank includes a tank body 11, a stirring device 12 arranged on the tank body 11, a feed pipe 13 arranged at the top of the tank body 11, a discharge pipe 14 arranged at the bottom of the tank body 11, a vacuum extraction device 15 arranged on the tank body 11, and an online monitoring device 16 arranged on the tank body 11.

[0127] As shown in Figure 2 and Figure 3 The tank body 11 is provided with a stainless steel jacket 111 on the side, the lower end of the stainless steel jacket 111 is provided with a liquid inlet connector 112, and the upper end of the stainless steel jacket 111 is provided with a liquid outlet connector 113. The liquid inlet connector 112 and the liquid outlet connector 113 are connected with an external PID temperature control system to realize control of liquid circulation and maintain the liquefaction temperature at 60°C ± 0.5°C. The tank body 11 is provided with a scraping device 17 that can move up and down and prevents the radix puerariae from caking on the inner wall of the tank body 11.

[0128] As shown in Figure 2 andFigure 3 As shown, the tank body 11 is provided with a scraping device 17 which can move up and down and prevent the kudzu root from caking on the inner wall of the tank body 11. The inner wall of the tank body 11 is circular, and the stirring device 12 comprises a speed reducer motor 121 provided on the tank body 11, a stirring shaft 122 provided on the output shaft of the speed reducer motor 121 and located in the tank body 11, stirring blades 123 provided on the lower end of the stirring shaft 122, the stirring shaft 122 has a lifting shaft portion 1221 above the stirring blades 123 and in cross section, the lifting sleeve 1711 is provided on the lifting shaft portion 1221, and the limiting ring portion 1222 is provided on the stirring shaft 122 above the stirring blades 123. The scraping device 17 comprises a lifting sleeve 1711 provided on the lifting shaft portion 1221, a support 1712 provided on the periphery of the lifting sleeve 1711, a scraper 1713 provided on the support 1712 and abutting against the inner wall of the tank body 11, a compression spring 1714 sleeved on the lifting shaft portion 1221 and abutting against the limiting ring portion 1222 and the lifting sleeve 1711 at both ends, a pressing ring 1715 sleeved on the lifting shaft portion 1221 and used for pressing the lifting sleeve 1711, a lifting shell 1716 provided on the top of the tank body 11, a first cylinder 1717 provided on the top of the lifting shell 1716 and the piston rod of which is located in the lifting shell 1716 during lifting, a connecting rod 1718 provided between the piston rod of the first cylinder 1717 and the pressing ring 1715, and a sealing plug 1719 provided on the upper end of the connecting rod 1718 and abutting against the inner wall of the lifting shell 1716 during stretching.

[0129] As shown in Figure 2 and Figure 3 , the vacuumizing device 15 is used to control the negative pressure environment in the tank body 11 at -0.05 to -0.08 Mpa, and the vacuumizing device 15 is a vacuumizing pump device in communication with the tank body 11.

[0130] As shown in Figure 2 and Figure 3 , the online monitoring device 16 is used to monitor the temperature, pH value and saccharification rate in the tank body 11, and the online monitoring device 16 mainly comprises a temperature sensor, a pH value sensor, a saccharification rate sensor and a display controller connected with the signals of the sensors.

[0131] As shown in Figure 4 to Figure 6 , the mixing machine comprises a machine body 21 in the shape of “N”, a mixing cylinder body 22 rotatably connected in the middle of the machine body 21 and in the shape of “Y”, a power source (not shown in the figure, composed of a motor and a chain transmission structure) provided in the machine body 21 and driving the mixing cylinder body 22 to rotate, an anti-caking screen structure 23 provided on the machine body 21 and sleeved on the discharge end of the bottom of the mixing cylinder body 22 after upward movement, and a material collecting bucket 24 used for receiving the raw materials screened through the anti-caking screen structure 23.

[0132] As Figure 4 to Figure 6 shown, the anti-caking screen structure 23 comprises a lifting frame 231 which is lifted on the machine body 21, two winding shafts 232 which are rotatably connected on both sides of the lifting frame 231, two servo motors 233 which are arranged on the rear side of the lifting frame 231 and are linked with the winding shafts 232, two flexible screens 234 which are wound on the two winding shafts 232, a connecting sleeve 235 which is arranged on the middle of the upper surface of the lifting frame 231, and a plurality of screen parts 2341 with different hole diameters which are arranged in the middle of the flexible screen 234 (only five screen parts 2341 are arranged in the middle of the flexible screen 234 in this embodiment, and the rest is all without holes). When the five screen parts 2341 are used, the height of the flexible screen 234 after being wound on the winding shaft 232 is higher than the height of the lower surface of the connecting sleeve 235, so that after the two servo motors 233 simultaneously wind the flexible screen 234, the lower surface of the connecting sleeve 235 abuts against the flexible screen 234, and the area of the screen part 2341 is larger than the area of the connecting sleeve 235. Correspondingly, the screen part 2341 moves in a small range left and right reciprocatingly, and the connecting sleeve 235 falls within the range of the corresponding screen part 2341.

[0133] As Figure 4 to Figure 6 shown, the lowest height of the lifting frame 231 during the lifting process is higher than the highest height after the aggregate bucket 24 is placed, and the front side of the machine body 21 is provided with a sliding groove 211 for the aggregate bucket 24 to move to the bottom of the discharge end of the mixing cylinder 22. The second linkage assembly 25 is arranged between the aggregate bucket 24 and the lifting frame 231 and can be separated. When the aggregate bucket 24 is placed in position, the second linkage assembly 25 drives the lifting frame 231 to move upward, so that the connecting sleeve 235 moves upward and is sleeved on the discharge port of the mixing cylinder 22.

[0134] As Figure 4 to Figure 6 shown, the second linkage assembly 25 comprises two guide plates 251 which are arranged on the lower surface of the lifting frame 231, and two handles 252 which are symmetrically arranged on both sides of the aggregate bucket 24 and are in the shape of an inverted "L". The lower surface of the guide plate 251 comprises an inclined part 2511 which extends downward toward the rear side of the machine body 21, and a horizontal part 2512 which is connected with the inclined part 2511. During the process of placing the aggregate bucket 24 in position along the sliding groove 211, the handle 252 first drives the inclined part 2511 to gradually move upward and finally makes the horizontal part 2512 rest on the handle 252.

[0135] Implementation effect: through the design of the stainless steel jacket 111 on the tank body 11, equipped with the external PID temperature control system connection to ensure that the liquefaction temperature is maintained at 60℃±0.5℃; through the design of the scraping device 17, the kudzu root on the inner wall of the tank body 11 can be scraped, and the kudzu root can be prevented from caking on the inner wall of the tank body 11, which can prevent the pot from being burnt during the heating liquefaction process; through the design of the vacuum pumping device 15, the tank body 11 is controlled to be in a negative pressure environment of-0.05 to-0.08Mpa, the oxygen content is reduced, and the active ingredients of kudzu root are protected from oxidation; through the online monitoring device 16, the temperature, PH value and saccharification rate in the tank body 11 can be monitored in real time to realize the monitoring of the liquefaction process.

[0136] During the downward extension of the piston rod of the first cylinder 1717, the piston rod drives the connecting rod 1718 to move downward, and the press ring 1715 overcomes the elastic force of the compression spring 1714 to drive the lifting sleeve 1711 to move downward, thereby driving the scraper 1713 to move downward, and cooperating with the rotating shaft to drive the lifting sleeve 1711, the support 1712 and the scraper 1713 to rotate, so as to realize downward rotary scraping of the inner wall of the tank body 11; and during the upward retraction of the piston rod of the first cylinder 1717, the lifting sleeve 1711 is reset upward under the resetting action of the compression spring 1714 and keeps in contact with the lower surface of the press ring 1715, and the scraper 1713 realizes upward rotary scraping of the inner wall of the tank body 11; compared with the scraper 1713 directly designed to be the same height as the inner wall of the tank body 11, the height of the scraper 1713 with the lifting device can be designed to be smaller, so that the scraping area can be designed to be smaller, and the resistance during scraping can be reduced; in addition, the piston rod of the first cylinder 1717 is accommodated in the lifting shell 1716, and the upper end of the connecting rod is provided with a sealing plug 1719 which is in contact with the inner wall of the lifting shell 1716 during extension and retraction, so as to avoid the piston rod of the first cylinder 1717 entering the tank body 11, thereby avoiding pollution caused by oil stains on the piston rod of the first cylinder 1717.

[0137] The "Y" shaped mixing cylinder 22 can realize multiple convergence and divergence of the material during the rotating stirring process, thereby improving the mixing uniformity. After the stirring of the mixing cylinder 22 is completed, the material collecting barrel 24 is placed in position, the second linkage assembly 25 drives the lifting frame 231 to move upward, so that the connecting sleeve 235 moves upward and is sleeved on the discharge port of the mixing cylinder 22, and after the discharge valve of the discharge port of the mixing cylinder 22 is opened, the mixed material can pass through the flexible screen 234 for screening, so as to avoid that the caked raw material affects the subsequent fermentation. Meanwhile, a plurality of screen parts 2341 with different pore diameters are arranged on the flexible screen 234, and under the cooperation of the two servo motors 233, any one screen part 2341 can be moved to below the connecting sleeve 235, so as to realize the adjustment of the particle fineness by selecting the screen part 2341 with different pore diameters to align the discharge of the mixing cylinder 22. Through the cooperation of the two servo motors 233, the flexible screen 234 can realize the operation of winding and unwinding reciprocatingly, so that the screen part 2341 moves reciprocatingly left and right, and the area of the screen part 2341 is greater than the area of the connecting sleeve 235, thereby realizing the vibration discharging to avoid the material blockage. In addition, after the material collecting barrel 24 is removed, the anti-caking screen structure 23 moves downward to avoid interfering with the rotation of the mixing cylinder 22. During the process that the material collecting barrel 24 is placed in position along the sliding groove 211, the handle 252 first drives the inclined part 2511 to gradually move upward and finally makes the horizontal part 2512 rest on the handle 252, thereby driving the lifting frame 231 to move upward, so that the connecting sleeve 235 on the lifting frame 231 moves upward and is sleeved on the discharge port of the mixing cylinder 22. After the material collecting barrel 24 is removed, the lifting frame 231 is reset downward under the action of gravity, so as to avoid interfering with the rotation of the subsequent mixing cylinder 22. Meanwhile, the caked material remaining on the screen part 2341 is cleaned, the flexible screen 234 is unwound by the two servo motors 233 at the same time, so that the middle part of the flexible screen 234 falls downward, thereby facilitating the caked material to fall from the rear side after the front side of the flexible screen 234 is deformed by manual driving, so as to facilitate the cleaning.

[0138] Example 7: A preparation method of herbal yellow rice wine, as shown in Figure 2 to Figure 3 , Figure 7 to Figure 9 The difference between the low-temperature liquefaction reaction tank and the structure of the scraping device 17.

[0139] As shown in Figure 7 to Figure 9 , the scraping device includes a plurality of annular scraping discs 1721 arranged in the vertical direction in the tank body 11, a first linkage assembly 1722 arranged between the plurality of annular scraping discs 1721 and the tank body 11 to keep the same spacing between any two adjacent annular scraping discs 1721 during movement, and a power assembly 1723 driving the uppermost annular scraping disc 1721 to move up and down.

[0140] As shown in Figure 7 to Figure 9As shown, multiple first linkage components 1722 are provided. The first linkage component 1722 includes a base 17221 provided at the bottom of the tank body 11, multiple linkage blocks 17222 respectively provided inside the annular scraper 1721, multiple first connecting rods 17223, second connecting rods 17224, and third connecting rods 17225. The middle parts of the multiple first connecting rods 17223 are respectively hinged to the linkage block 17222 excluding the uppermost one. The ends of the multiple first connecting rods 17223 are hinged together. The two ends of the second connecting rod 17224 are hinged between the base 17221 and the lower end of the lowermost first connecting rod 17223. The two ends of the third connecting rod 17225 are hinged between the uppermost linkage block 17222 and the uppermost first connecting rod 17223.

[0141] like Figure 7 to Figure 9 As shown, the geared motor 121 of the stirring device 12 is a dual-shaft output motor. The upper end of the tank body 11 is provided with a movable hole. The power assembly 1723 includes a first bevel gear 17231 disposed on the other output shaft of the geared motor 121 of the stirring device 12, a transmission shaft 17232 rotatably connected to the tank body 11, a second bevel gear 17233 disposed at one end of the transmission shaft 17232 and linked with the first bevel gear 17231, a turntable 17234 disposed at the other end of the transmission shaft 17232, a telescopic shaft 17235 telescopically disposed at the movable hole and connected at the lower end to the uppermost annular scraper 1721, a linkage arm 17236 hinged at both ends to the upper ends of the turntable 17234 and the telescopic shaft 17235, and a flexible sealing sleeve 17237 disposed on the periphery of the telescopic shaft 17235 and the tank body 11 located at the movable hole and not affecting the movement of the telescopic shaft 17235.

[0142] The implementation effect is that the annular scraper 1721 scrapes the kudzu root on the inner wall of the tank body 11 during the lifting process, compared with the scraper 1713 rotating around the stirring shaft 122 of the stirring device 12, the annular scraper 1721 can be used for various cross-sectional shapes of the tank body 11. And the setting of the first linkage assembly 1722 makes any two adjacent annular scrapers 1721 keep the same distance during the movement process, and the lifting range of the plurality of annular scrapers 1721 constitutes the overall height of the scraping range, so the moving range required by each annular scraper 1721 in the lifting and scraping is smaller, so the power assembly 1723 does not need a large telescopic stroke, and the operation principle of the first linkage assembly 1722 is as follows: during the lifting process of the uppermost annular scraper 1721, a plurality of first connecting rods 17223, second connecting rods 17224 and third connecting rods 17225 change the angle, thereby driving the plurality of annular scrapers 1721 below to lift, and ensuring that any two adjacent annular scrapers 1721 keep the same distance during the movement process. At the same time, by making the speed reducer motor 121 of the stirring device 12 a double-shaft output motor, the power assembly 1723 converts the power of the double-shaft output motor into the reciprocating motion of the uppermost annular scraper 1721, so that an additional power source is not needed, and the operation principle of the power assembly 1723 is as follows: the speed reducer motor 121 rotating during stirring drives the first bevel gear 17231 to rotate, the first bevel gear 17231 drives the second bevel gear 17233 to rotate, and the second bevel gear 17233 drives the transmission shaft 17232. The rotating disc 17234 rotates, the rotating drives the linkage arm 17236 to move, the linkage arm 17236 drives the telescopic shaft 17235 to reciprocate, thereby driving the plurality of annular scrapers 1721 to reciprocate, so as to scrape the kudzu root on the inner wall of the tank body 11, and the flexible sealing sleeve 17237 is arranged to ensure the sealing of the connection between the telescopic shaft 17235 and the tank body 11.

[0143] Embodiment 8: A preparation method of herbal yellow rice wine, as shown in Figure 7 to Figure 9 The stirring device 12 is the same as that of embodiment 6, and the structure of the power assembly 1723 is different, the first bevel gear 17231, the transmission shaft 17232, the second bevel gear 17233, the rotating disc 17234 and the linkage arm 17236 of the power assembly 1723 are replaced by the second cylinder 17238 installed on the tank body 11 and connected with the upper end of the telescopic shaft 17235. At this time, the power assembly 1723 needs an additional power source, but the structure is relatively simple and convenient.

Claims

1. A method for preparing a herbal yellow rice wine, characterized by: Includes the following steps, S1, raw material pretreatment, glutinous rice, wolfberry, kudzu root, jujube seed, ginseng powder, chrysanthemum buds and licorice are pretreated, among which, kudzu root is washed, sliced ​​and liquefied at 60℃ for 4 hours to extract the effective components. S2, primary fermentation: Mix the cooked glutinous rice with water, rice wine starter, rice wine yeast, and kudzu root. Control the temperature at 26-28℃. After stirring evenly, put it into a fermentation tank to start primary fermentation. In the early stage of primary fermentation, add 10-30% of the formula amount of goji berries and 10% of the formula amount of jujube seeds. S3, post-fermentation: After the primary fermentation is completed, the mash is transferred to a post-fermentation tank and 70-90% of the remaining amount of goji berries, 90% of the remaining amount of jujube seed, chrysanthemum buds, licorice, and ginseng powder are added. S4, pressing and heating: After the post-fermentation is completed, the wine and lees are separated by pressing. The wine is then heated and filtered to obtain a clear herbal yellow wine. S5, Aged: Herbal rice wine is placed in earthenware jars, sealed, and aged in a cool place for 12 months or more.

2. The method for preparing herbal rice wine according to claim 1, characterized in that: In S1, the specific pretreatment of raw materials is as follows: glutinous rice is washed and soaked for 8-12 hours, then steamed until it is hard on the outside and soft on the inside, with no raw center, loose and not mushy, thoroughly cooked but not rotten, and uniform; goji berries are washed, dried, and partially broken to increase surface area; jujube seeds are ground into fine powder; ginseng powder is used directly after cell wall breaking; chrysanthemum buds are washed, dried, and sealed for storage; and licorice is ground into fine powder. In S1, the raw material proportions are as follows, based on dry weight: 80-85 parts glutinous rice; 3-5 parts wolfberry; 4-6 parts kudzu root; 1-3 parts jujube seed; 0.5-2 parts ginseng powder; 1-2 parts chrysanthemum buds; and 0.2-0.5 parts licorice.

3. The method for preparing herbal rice wine according to claim 1, characterized in that: In S2, the main fermentation temperature is controlled at 30-31℃ for 5 days; the rice wine starter is a compound fermentation agent composed of Rhizopus and yeast, and the amount of rice wine starter added is 0.7-0.9% of the dry weight of glutinous rice, and the amount of rice wine yeast added is 0.12-0.15% of the dry weight of glutinous rice; the ratio of dry glutinous rice to total liquid volume is 1:1.

5.

4. The method for preparing herbal rice wine according to claim 1, characterized in that: In S3, the post-fermentation temperature is controlled at 15-18℃ for 25-30 days; chrysanthemum buds are added on the 14th day of post-fermentation; ginseng powder, after cell wall breaking treatment, is added on the 21st day of post-fermentation.

5. The method for preparing herbal rice wine according to claim 1, characterized in that: In S4, the temperature of the wine is controlled at 70-75℃ for 20 minutes, and the wine is filtered after decocting using diatomaceous earth or membrane filtration technology.

6. The method for preparing herbal rice wine according to claim 1, characterized in that: In S5, the aging environment is: temperature 15-20℃, humidity 70-80%; the condition of the wine is checked regularly during aging, and the jars are turned over every 3 months.

7. The method for preparing herbal rice wine according to claim 1, characterized in that: In S1, the "liquefaction" part of "extracting effective components by washing and slicing kudzu root and liquefying it at 60°C for 4 hours" uses a low-temperature liquefaction reaction tank. The structure of the low-temperature liquefaction reaction tank includes a tank body (11), a stirring device (12) installed on the tank body (11), a feed pipe (13) installed at the top of the tank body (11), a discharge pipe (14) installed at the bottom of the tank body (11), a vacuum device (15) installed on the tank body (11), and an online monitoring device (16) installed on the tank body (11). The tank body (11) is provided with a stainless steel jacket (111) around its periphery. The lower end of the stainless steel jacket (111) is provided with a liquid inlet connector (112), and the upper end of the stainless steel jacket (111) is provided with a liquid outlet connector (113). The liquid inlet connector (112) and the liquid outlet connector (113) are connected to an external PID temperature control system to control the liquid circulation and maintain the liquefaction temperature at 60℃±0.5℃. The tank (11) is equipped with a scraping device (17) that can move up and down and prevents kudzu roots from clumping on the inner wall of the tank (11). The vacuum device (15) is used to control the negative pressure environment inside the tank (11) to be between -0.05 and -0.08 MPa; The online monitoring device (16) is used to monitor the temperature, pH value and saccharification rate inside the tank (11).

8. The method for preparing herbal rice wine according to claim 7, characterized in that: The inner wall of the tank (11) is circular. The stirring device (12) includes a geared motor (121) mounted on the tank (11), a stirring shaft (122) mounted on the output shaft of the geared motor (121) and located inside the tank (11), and stirring blades (123) mounted at the lower end of the stirring shaft (122). The stirring shaft (122) has a lifting shaft portion (1221) located above the stirring blades (123) and having a regular polygonal cross-section. The lifting sleeve (1711) is lifted and lowered on the lifting shaft portion (1221). The stirring shaft (122) is provided with a limiting ring portion (1222) located above the stirring blades (123). The scraping device (17) includes a lifting sleeve (1711) that is lifted and lowered on the lifting shaft (1221), a bracket (1712) disposed around the lifting sleeve (1711), a scraper (1713) disposed on the bracket (1712) and abutting against the inner wall of the tank (11), a compression spring (1714) that is sleeved on the lifting shaft (1221) and whose two ends abut against the limiting ring (1222) and the lifting sleeve (1711), and a compression spring (1714) that is sleeved on the lifting shaft (1221) and used for downward lifting. The set (1711) includes a pressing ring (1715), a lifting housing (1716) located at the top of the tank (11), a first cylinder (1717) located at the top of the lifting housing (1716) with the piston rod inside the lifting housing (1716) during the lifting process, a connecting rod (1718) between the piston rod of the first cylinder (1717) and the pressing ring (1715), and a sealing plug (1719) located at the upper end of the connecting rod (1718) and pressed against the inner wall of the lifting housing (1716) during the extension and retraction process.

9. The method of claim 7, wherein the herbal yellow rice wine is prepared by the following steps of: The scraping device (17) includes multiple annular scraper discs (1721) arranged vertically inside the tank (11), a first linkage component (1722) disposed between the multiple annular scraper discs (1721) and the tank (11) so that any two adjacent annular scraper discs (1721) maintain the same distance during movement, and a power component (1723) that drives the uppermost annular scraper disc (1721) to rise and fall. ​ The first linkage component (1722) is provided in multiple numbers. The first linkage component (1722) includes a base (17221) provided at the bottom of the tank body (11), multiple linkage blocks (17222) respectively provided inside the annular scraping disc (1721), multiple first connecting rods (17223), a second connecting rod (17224), and a third connecting rod (17225). Among the multiple first connecting rods (17223), some are respectively hinged to the linkage blocks (17222) except the uppermost one. The heads and tails of the multiple first connecting rods (17223) are hinged to each other. The two ends of the second connecting rod (17224) are hinged between the base (17221) and the lower end of the lowermost first connecting rod (17223). The two ends of the third connecting rod (17225) are hinged between the uppermost linkage block (17222) and the upper end of the uppermost first connecting rod (17223). The reduction motor (121) of the stirring device (12) is a double-shaft output motor. An activity hole is provided at the upper end of the tank body (11). The power component (1723) includes a first bevel gear (17231) provided on the other output shaft of the reduction motor (121) of the stirring device (12), a transmission shaft (17232) rotatably connected to the tank body (11), a second bevel gear (17233) provided at one end of the transmission shaft (17232) and linked with the first bevel gear (17231), a turntable (17234) provided at the other end of the transmission shaft (17232), a telescopic shaft (17235) telescopically provided at the activity hole and connected to the lower end of the uppermost annular scraping disc (1721), a linkage arm (17236) whose two ends are hinged between the turntable (17234) and the upper end of the telescopic shaft (17235), and a flexible sealing sleeve (17237) provided on the telescopic shaft (17235) and on the circumferential side of the tank body (11) at the activity hole and not affecting the movement of the telescopic shaft (17235).

10. The method for preparing herbal rice wine according to claim 1, characterized in that: In S2, for the "mixing" of "mixing the cooked glutinous rice with water, yellow rice wine starter, yellow rice wine yeast, and kudzu root", a mixer is used. The mixer includes a machine body (21) in a "U" shape, a mixing cylinder body (22) in a "Y" shape rotatably connected to the middle of the machine body (21), a power source provided inside the machine body (21) and driving the mixing cylinder body (22) to rotate, an anti-caking screen structure (23) provided on the machine body (21) in a lifting manner and sleeving on the discharge end at the bottom of the mixing cylinder body (22) after moving upward, and an aggregate bucket (24) for receiving the raw materials screened by the anti-caking screen structure (23). The anti-caking screen structure (23) includes a lifting frame (231) mounted on the machine body (21), two winding shafts (232) rotatably connected to both sides of the lifting frame (231), two servo motors (233) mounted on the rear side of the lifting frame (231) and linked with the winding shafts (232), a flexible screen (234) wound on the two winding shafts (232) at both ends, and a connecting sleeve (235) located in the middle of the upper surface of the lifting frame (231). The flexible screen (234) has multiple screen sections (2341) with different apertures arranged in the middle. After the two servo motors (233) simultaneously wind up the flexible screen (234), the lower surface of the connecting sleeve (235) abuts against the flexible screen (234), and the area of ​​the screen section (2341) is larger than the area of ​​the connecting sleeve (235). The lowest height of the lifting frame (231) during the lifting process is higher than the highest height of the collection bucket (24) after it is placed. The front side of the machine body (21) is provided with a sliding groove (211) for the collection bucket (24) to move to the bottom of the discharge end of the mixing cylinder (22). A separable second linkage component (25) is provided between the collection bucket (24) and the lifting frame (231). When the collection bucket (24) is placed in place, the second linkage component (25) drives the lifting frame (231) to move upward, so that the connecting sleeve (235) moves upward and is fitted onto the discharge port of the mixing cylinder (22). The second linkage component (25) includes two guide plates (251) disposed on the lower surface of the lifting frame (231) and handles (252) symmetrically disposed on both sides of the collection bucket (24) and in the shape of an inverted "L". The lower surface of the guide plate (251) includes an inclined part (2511) extending downward toward the rear side of the machine body (21) and a horizontal part (2512) connected to the inclined part (2511). During the process of the collection bucket (24) being placed in place along the sliding groove (211), the handle (252) first causes the inclined part (2511) to gradually move upward and finally causes the horizontal part (2512) to rest on the handle (252).

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