Flavor substance directional regulation and control enzymolysis method for rehmannia and Chinese yam fermented beverage

Abstract

The invention discloses a flavor substance directional regulation and control enzymolysis method for a rehmannia and Chinese yam fermented beverage, which comprises the following steps: S1, gelatinizing rehmannia and Chinese yam at high temperature; s2, cooling the gelatinized slurry, putting the gelatinized slurry into an enzymolysis bin of fermentation equipment, adjusting the gelatinized slurry to be acidic, and adding beta-glucosidase for enzymolysis; s3, conveying the enzymolysis slurry to a fermentation bin of fermentation equipment, and then adding lactic acid bacteria for anaerobic fermentation; s4, after the acidity of the fermentation liquor is further reduced, saccharomycetes are added, and double-bacterium anaerobic fermentation is carried out at low temperature; and S5, after fermentation is completed, performing pasteurization, filtration and aging, and then performing filling. The beta-glucosidase is used for performing directional enzymolysis on iridoid glycoside flavor substances such as catalpol and the like, the problem that the fermented beverage has bitter taste is solved, double-bacterium combined aeration is subsequently used for fermentation, breeding of infectious microbes is inhibited, and the taste of the beverage is enriched by generated various lipid substances.

Description

Technical Field

[0001] This invention relates to the field of bio-fermentation technology, and in particular to a method for targeted enzymatic hydrolysis of flavor substances in a fermented beverage made from Rehmannia glutinosa and Dioscorea opposita. Background Technology

[0002] Rehmannia glutinosa and yam are both food and medicine. Their fermentation process is similar to that of other agricultural products (such as grains and fruits), but due to their unique chemical composition, they produce special flavors and bioactive substances, resulting in a unique taste and health benefits.

[0003] Patent No. 201110006805.3 discloses a Rehmannia and Asparagus beverage and its preparation method. The method involves soaking raw Rehmannia, ginger, and Asparagus separately in water and heating them at 80-90℃ for extraction. After ultrafiltration, each extract is obtained separately. These extracts are then mixed with honey and apple cider vinegar, sterilized, and the resulting flavored beverage is obtained. The entire process uses existing compounding techniques. The Rehmannia beverage has a complex composition. Rehmannia itself contains iridoid glycosides such as catalpol, which have a certain bitterness. The high-temperature heating in the compounding technique cannot effectively remove this bitterness. While the existing co-fermentation with yeast and lactic acid bacteria further enriches the flavor, these two types of bacteria cannot remove the glycosidic bonds containing catalpol, leaving the beverage with a large amount of bitterness, severely affecting its taste. Summary of the Invention

[0004] The purpose of this invention is to overcome the shortcomings of the prior art and provide a method for targeted regulation of flavor substances in fermented Rehmannia glutinosa and yam beverages, so as to solve the problem that Rehmannia glutinosa still contains a large amount of bitter components after direct fermentation.

[0005] The objective of this invention is achieved through the following technical solution: a method for targeted regulation of flavor substances in a fermented beverage made from Rehmannia glutinosa and Dioscorea opposita, comprising the following steps: S1. Gelatinize Rehmannia glutinosa and Dioscorea opposita at high temperature; S2. After the gelatinized slurry is cooled, it is put into the enzymatic hydrolysis chamber of the fermentation equipment, adjusted to acidity, and then β-glucosidase is added for enzymatic hydrolysis. S3. After the enzymatically hydrolyzed slurry is transported to the fermentation chamber of the fermentation equipment, lactic acid bacteria are added for anaerobic fermentation. S4. After the acidity of the fermentation broth is further reduced, yeast is added and dual-strain anaerobic fermentation is carried out at low temperature. S5. After fermentation, pasteurize, filter, age, and then bottle the product.

[0006] Preferably, in step S2, lactic acid is added to the enzymatic hydrolysis chamber and the pH is adjusted to 4.5-5.5 for enzymatic hydrolysis.

[0007] Preferably, in step S4, yeast is introduced when the pH of the fermentation broth reaches 3.8-4.2 and fermentation is carried out at 16-20°C.

[0008] Preferably, the fermentation equipment includes a chamber body, a partition plate, an aeration pipe, and a microbial conveying mechanism. The partition plate divides the chamber body into an enzymatic hydrolysis chamber and a fermentation chamber. The enzymatic hydrolysis chamber is provided with a feed inlet. The bottom of the enzymatic hydrolysis chamber and the fermentation chamber are connected through the microbial conveying mechanism. The aeration pipe is installed inside the fermentation chamber and introduces oxygen-free gas into the fermentation chamber. The top of the fermentation chamber is provided with an exhaust port.

[0009] Preferably, the antibacterial feeding mechanism includes a feeding cylinder, a pushing mechanism, a first sealing ring, and a second sealing ring. The feeding cylinder passes through and seals the partition plate. The first sealing ring has a conical first material passage at its center, and a matching first sealing plate is provided in the first material passage. The second sealing ring has a conical second material passage at its center, and a matching second sealing plate is provided in the second material passage. The pushing mechanism squeezes the slurry and pushes the first sealing plate and the second sealing plate to open the first material passage and the second material passage in sequence for feeding. The first sealing ring and the first sealing plate, and the second sealing ring and the second sealing plate divide the feeding cylinder into three sections. The middle section of the feeding cylinder is filled with antibacterial alcohol.

[0010] Preferably, the fermentation chamber is provided with a funnel-shaped liquid storage plate, the liquid storage plate and the inner top surface of the chamber body form a sealed chamber, the liquid storage plate is provided with an air passage hole communicating with the upper half of the chamber, the chamber is provided with a condenser pipe, the bottom of the chamber is communicating with the middle section of the conveying cylinder, the exhaust port is communicating with the chamber, and the side wall of the chamber body is provided with a drain port communicating with the chamber.

[0011] Preferably, the first sealing plate is provided with a pull rod, which is coaxially arranged with the conveying cylinder. One end of the pull rod is fixedly connected to the first sealing plate, and the pull rod passes through and is slidably connected to the hopper body. The other end of the pull rod is provided with a piston plate, a baffle, and a first spring. The pull rod passes through and is slidably connected to the baffle, and the baffle is fixedly connected to the hopper body. The piston plate is fixedly connected to the end of the pull rod, and the first spring is located between the piston plate and the baffle and is fitted on the pull rod.

[0012] Preferably, a first piston cylinder is provided outside the piston plate, which is fixedly connected to the chamber body. The first sealing ring is fixedly connected to the feed cylinder. A second piston cylinder and a piston rod are provided on the first sealing ring. The piston rod is fixedly connected to the second sealing ring. The second sealing ring is slidably connected to the feed cylinder. A second connecting pipe is provided inside the first sealing ring and communicates with the inside of the second piston cylinder. A first connecting pipe is provided on the first piston cylinder and communicates with the second connecting pipe. An infusion pipe is provided inside the partition plate. The top end of the infusion pipe communicates with the chamber, and the bottom end of the infusion pipe communicates with the feed cylinder. The second sealing ring intermittently slides to seal the infusion pipe.

[0013] Preferably, the feeding mechanism includes a rotating shaft, an auger, and a toothed pulley. The rotating shaft is a tubular structure. The rotating shaft is fitted outside the pull rod and rotatably connected to it. The rotating shaft passes through the hopper and is rotatably and sealingly connected to it. The auger is fixedly connected to the rotating shaft and located inside the feeding cylinder. The toothed pulley is rotatably fixed outside the rotating shaft. The feeding cylinder is provided with a feeding inlet.

[0014] Preferably, the second sealing ring is provided with an installation groove, and the installation groove is provided with a push plate, a push rod, a second spring, and a sealing plate. The push rod passes through and slidably seals the sealing plate. The sealing plate seals the opening of the installation groove. One end of the push rod is fixedly connected to the push plate, and the other end of the push rod is fixedly provided with a connecting rod. The connecting rod is fixedly connected to the second sealing plate, and the second spring is located between the push plate and the sealing plate.

[0015] The present invention has the following advantages: 1. A method for targeted regulation of flavor substances in fermented Rehmannia glutinosa and Dioscorea opposita beverage is provided. By using β-glucosidase to perform targeted enzymatic hydrolysis of iridoid glycosides such as catalpol before fermentation, the problem of bitterness in fermented beverage is solved. At the same time, the subsequent co-fermentation of lactic acid bacteria and yeast inhibits the reproduction of miscellaneous bacteria, and the generated lipids enrich the flavor of the beverage. 2. A fermentation device adapted for directional control is provided, which removes a large amount of alcohol produced by yeast in the fermentation liquid through aeration, thereby reducing the alcohol content in the beverage, while retaining lipids and resulting in a milder taste; 3. By designing a condenser pipe inside the fermentation chamber, the alcohol produced by aeration can be recovered and used to isolate the enzymatic hydrolysis chamber from the fermentation chamber, thereby hindering and inhibiting the spread of bacteria and fungi and avoiding the problem of β-glucosidase being decomposed by bacteria and fungi. 4. By designing a first sealing ring and a first sealing plate, and a second sealing ring and a second sealing plate inside the conveying cylinder, two unidirectional and self-sealing conveying devices are realized. This not only ensures the conveying of fermentation slurry, but also prevents slurry backflow, thus physically hindering the spread of bacteria and fungi. The resulting intermediate conveying cylinder can store a large amount of high-concentration alcohol, thus chemically hindering and inhibiting the spread and growth of bacteria and fungi. The two devices work together to effectively protect β-glucosidase. 5. By designing an auger to compress the material, the first sealing plate is pushed. The first sealing plate pulls the piston plate and, using the principle of communicating vessels, simultaneously pulls the second sealing ring with the piston rod, thus sealing the opening of the alcohol infusion tube. By controlling the start and stop of the auger, the discharge and recovery of alcohol can be controlled in a coordinated manner, achieving the purpose of simultaneous and convenient control of material delivery and bacterial isolation. Attached Figure Description

[0016] Figure 1 This is a three-dimensional structural schematic diagram of the present invention; Figure 2 is a schematic diagram of the half-section structure of the present invention; Figure 3 is a magnified structural diagram of point A in Figure 2; Figure 4 is a magnified schematic diagram of point B in Figure 2; Figure 5 is a three-dimensional cross-sectional internal schematic diagram of the present invention.

[0017] In the diagram, 1. Chamber body; 2. Partition plate; 3. Enzymatic hydrolysis chamber; 4. Fermentation chamber; 5. Feed inlet; 6. Discharge outlet; 7. Aeration pipe; 8. Liquid storage plate; 9. Air passage hole; 10. Condenser pipe; 11. Exhaust port; 12. Liquid discharge port; 13. Feeding cylinder; 14. First sealing ring; 15. First sealing plate; 16. First material passage; 17. Second sealing ring; 18. Second sealing plate; 19. Second material passage; 20. Liquid delivery pipe; 21. 21. Liquid inlet; 22. Screwdriver; 23. Material inlet; 24. Pull rod; 25. Rotating shaft; 26. Toothed pulley; 27. Piston plate; 28. Baffle; 29. ​​First spring; 30. First piston cylinder; 31. Chamber; 32. First connecting pipe; 33. Second connecting pipe; 34. Second piston cylinder; 35. Piston rod; 36. Mounting groove; 37. Push plate; 38. Push rod; 39. Second spring; 40. Sealing plate; 41. Connecting rod. Detailed Implementation

[0018] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings.

[0019] A method for targeted enzymatic hydrolysis of flavor compounds in a fermented beverage made from Rehmannia glutinosa and Dioscorea opposita, aimed at addressing bitterness and improving flavor and taste, is described below: S1. Peel Rehmannia glutinosa and Dioscorea opposita and then grind them into a paste using a grinder. Dilute the paste with water and gelatinize it at a high temperature of 95-105℃ for 30 minutes. S2. Cool the gelatinized slurry to 50-55℃, then pump the slurry into the enzymatic hydrolysis chamber 3 of the fermentation equipment, add lactic acid and stir to adjust the pH to 4.5-5.5, then add β-glucosidase for enzymatic hydrolysis for 2 hours to remove the glycosidic bonds in the bitter substances, thus removing the bitterness at the same time. Of course, other edible acids such as citric acid can also be used to replace lactic acid. S3. After the enzymatically hydrolyzed slurry is transported to fermentation chamber 4 of the fermentation equipment, lactic acid bacteria are added and anaerobic fermentation is carried out at 37-42℃ to further reduce acidity and inhibit miscellaneous bacteria; S4. When the pH of the fermentation broth reaches 3.8-4.2, yeast is added and anaerobic low-temperature fermentation is carried out at 16-20℃ to promote lipid conversion and inhibit the production of fusel oils. S5. After fermentation, pasteurize, filter, and age for 7-28 days before bottling. The aging process makes the flavor more mellow and harmonious.

[0020] During the entire fermentation process, the use of yeast produces a large amount of alcohol, making the beverage too strong in alcohol. Therefore, it is necessary to reduce the amount of alcohol and eliminate alcohol dependence. The fermentation equipment of this invention is for this purpose.

[0021] like Figure 1 , Figure 2 As shown, the fermentation equipment includes a chamber 1, a partition plate 2, an aeration pipe 7, and a sterile conveying mechanism. Heating equipment, stirring equipment, and heat preservation devices are not shown in the figure. Existing suitable devices can be selected according to actual needs without affecting the implementation of the alcohol removal scheme. The partition plate 2 divides the chamber 1 into an enzymatic hydrolysis chamber 3 and a fermentation chamber 4. The enzymatic hydrolysis chamber 3 has a feed inlet 5 at the top, and the slurry is fed in through this inlet. The bottoms of the enzymatic hydrolysis chamber 3 and the fermentation chamber 4 are connected through the sterile conveying mechanism. The aeration pipe 7 is installed in the fermentation chamber 4 and introduces oxygen-free gas into the fermentation chamber 4. The oxygen-free gas is nitrogen or carbon dioxide. After the gas is introduced into the fermentation liquid, it will form bubbles, which will cause the alcohol in the fermentation liquid to enter the bubbles and be carried away by the bubbles, thus achieving the purpose of alcohol removal. The floating bubbles are discharged from the exhaust port 11 at the top of the fermentation chamber 4. The bottom of the fermentation chamber 4 has a discharge port 6 to discharge the fermented slurry.

[0022] β-glucosidase, as a protein, is easily decomposed by bacteria and fungi, including lactic acid bacteria and yeast. Therefore, isolating bacteria and fungi in the enzymatic hydrolysis chamber 3 and fermentation chamber 4 after material transfer is crucial. The microbial-isolated material transfer mechanism is designed to isolate microorganisms and inhibit their spread. Figure 2 , Figure 3 , Figure 4As shown, the microbial feeding mechanism includes a feeding cylinder 13, a pushing mechanism, a first sealing ring 14, and a second sealing ring 17. The right end of the feeding cylinder 13 passes through the sealing partition plate 2, and the left end of the feeding cylinder 13 abuts against the inner wall of the sealing connection chamber 1. The center of the first sealing ring 14 has a first material passage 16 with a conical platform, which has a funnel-shaped structure and faces the fermentation chamber 4. The first material passage 16 is provided with a first sealing plate 15 that matches and seals it. The center of the second sealing ring 17 is also provided with a second material passage 19 with a conical platform. The second material passage 19 has a funnel-shaped structure and faces to the right. The second material passage 19 is provided with a second sealing plate 18 that matches and seals it. The first sealing ring 14 is connected to the sealing and fixed feeding cylinder 13, and the second sealing ring 17 is similar to a piston that slides and connects to the feeding cylinder 13.

[0023] The first sealing plate 15 is provided with a pull rod 24, which is coaxially arranged with the feed cylinder 13. One end of the pull rod 24 is fixedly connected to the center of the first sealing plate 15. The pushing mechanism includes a rotating shaft 25, an auger 22, and a toothed pulley 26. The rotating shaft 25 is a tubular structure and is fitted outside the pull rod 24. The rotating shaft 25 rotates around the pull rod 24, and the pull rod 24 slides left and right inside the rotating shaft 25. The rotating shaft 25 and the pull rod 24 both pass through the hopper 1. The rotating shaft 25 is rotatably and sealed to the hopper 1. The auger 22 is spirally and fixedly connected to the rotating shaft 25 and is located inside the feed cylinder 13. The toothed pulley 26 is fitted and fixed outside the rotating shaft 25. The left end of the feed cylinder 13 is provided with a feed inlet 23.

[0024] like Figure 3 As shown, a piston plate 27, a baffle 28, a first spring 29, and a first piston cylinder 30 are installed at the other end of the pull rod 24. The pull rod 24 passes through and is slidably connected to the baffle 28. The baffle 28 is fixedly connected to the chamber 1. The piston plate 27 is fixedly connected to the end of the pull rod 24. The piston plate 27 is located inside the first piston cylinder 30. The piston plate 27 and the first piston cylinder 30 are matched in shape. The first spring 29 is located between the piston plate 27 and the baffle 28 and is fitted on the pull rod 24. The first piston cylinder 30 and the baffle 28 are both fixedly connected to the chamber 1.

[0025] like Figure 3 As shown, the first sealing ring 14 is provided with two sets of second piston cylinders 34 and piston rods 35. The second piston cylinders 34 are perpendicular to the first sealing ring 14. The first sealing ring 14 is provided with a second connecting pipe 33 that communicates with the inside of the second piston cylinders 34. The second connecting pipe 33 connects the two second piston cylinders 34. The piston rod 35 is fixedly connected to the second sealing ring 17. The first piston cylinder 30 is provided with a first connecting pipe 32. The first connecting pipe 32 passes through the chamber 1 and connects to the second connecting pipe 33, so that the first piston cylinder 30 and the second piston cylinder 34 form a communicating vessel. The diameter of the first piston cylinder 30 is larger than the diameter of the second piston cylinder 34, so that the movement distance of the piston plate 27 is smaller than the movement distance of the piston rod 35.

[0026] like Figure 5 As shown, the fermentation chamber 4 is equipped with a liquid storage plate 8. The two plates of the liquid storage plate 8 are bent to form a funnel shape. The liquid storage plate 8 and the inner top surface of the chamber body 1 form a sealed chamber 31. The liquid storage plate 8 is provided with an air passage hole 9 that communicates with the upper part of the chamber 31. The gas in the lower part enters the chamber 31 through the air passage hole 9. A condenser pipe 10 is installed in the chamber 31. The condenser pipe 10 is used to cool the gaseous alcohol into a liquid state. The partition plate 2 is provided with a liquid delivery pipe 20. The liquid delivery pipe 20 is connected to the bottom of the chamber 31 through the liquid inlet 21. The exhaust port 11 is connected to the chamber 31. The gas discharged from the exhaust port 11 can be compressed by the circulating compressor and then reintroduced into the aeration pipe 7 for use. The side wall of the chamber body 1 is provided with a drain port 12 that communicates with the chamber 31. The height of the drain port 12 is greater than the height of the liquid inlet 21.

[0027] The first sealing ring 14 and the first sealing plate 15, the second sealing ring 17 and the second sealing plate 18 divide the feed cylinder 13 into three sections: front, middle and rear. The infusion pipe 20 is connected to the feed cylinder 13 in the middle section. The infusion pipe 20 is used to pour the condensed alcohol into the feed cylinder 13 in the middle section to inhibit the spread of bacteria and fungi.

[0028] The second sealing ring 17 is provided with a cylindrical mounting groove 36. There are two sets of mounting grooves 36 arranged symmetrically. The mounting groove 36 is provided with a push plate 37, a push rod 38, a second spring 39, and a sealing plate 40. The push rod 38 passes through and slides to seal the sealing plate 40. The sealing plate 40 is connected to the opening of the sealing mounting groove 36. One end of the push rod 38 is fixedly connected to the push plate 37, and the other end of the push rod 38 is fixedly provided with a connecting rod 41. The connecting rod 41 is fixedly connected to the second sealing plate 18. The second spring 39 is fitted on the push rod 38 and is located between the push plate 37 and the sealing plate 40.

[0029] Working principle: Gas introduced into aeration pipe 7 carries excess alcohol out of fermentation chamber 4 and into chamber 31 through air passage 9. Upon encountering condenser pipe 10, the alcohol is cooled and stored in chamber 31. The alcohol then enters conveying cylinder 13 through infusion pipe 20, isolating the conveying cylinder 13 and killing fungi and bacteria. When conveying is needed, the belt on the motor drives the toothed pulley to rotate, which in turn drives the rotating shaft 25 and auger 22 to rotate. The auger 22 squeezes the slurry and pushes the first sealing plate 15 to the right. The first sealing plate 15 drives the pull rod 24 and piston plate 27 to the right. Liquid is introduced into the first piston cylinder 30 and the second piston cylinder 34 to form a communicating vessel. The movement of piston plate 37 to the right causes piston rod 35 to move to the left. Piston rod 35 drives the second sealing ring 17 to the left to close the lower opening of infusion pipe 30. Under the action of the auger 22, the material enters the conveying cylinder 13 in the middle section, and then continues to squeeze and push the second sealing plate 18 to open the second material passage 19 to convey material to the right. The second sealing plate 18 moves to the right, causing the connecting rod 41 and the top rod 38, along with the push plate 37, to squeeze the second spring 39. After the motor stops, the first spring 29 pushes the piston plate 27 and the first sealing plate 15 to the left, sealing the first material passage 16. The second spring 39 rebounds and also pushes the second sealing plate 18 to seal the second material passage 19. The piston plate 27 moves to the left, causing the piston rod 35 to move to the right, which drives the second sealing ring 17 to move to the right, opening the lower port of the infusion tube 20. Alcohol is drawn into the space between the first sealing ring 14 and the second sealing ring 17 under negative pressure and stored there. The high concentration of alcohol disinfects the slurry that comes into contact with it, preventing the spread of bacteria from backflow.

[0030] Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the technical features. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A method for directional regulation of enzymolysis of flavor substances in a fermented drink of Rehmannia glutinosa, characterized in that, Comprising the following steps, S1. Rehmannia glutinosa and Dioscorea opposita are gelatinized at high temperature; S2. After the gelatinized slurry is cooled, it is put into the enzyme hydrolysis bin (3) of the fermentation equipment, lactic acid is added after adjusting to acidity, and β-glucosidase is added for enzyme hydrolysis; S3. After the enzyme hydrolysis slurry is transported to the fermentation bin (4) of the fermentation equipment, lactic acid bacteria are added for anaerobic fermentation; S4. After the fermentation liquid is further reduced in acidity, yeast bacteria are added for double-bacterial anaerobic fermentation at low temperature; S5. After fermentation is completed, pasteurization, filtration, aging, and filling are performed to obtain the product.

2. The method for targeted regulation of flavor substances in a fermented beverage made from Rehmannia glutinosa and Dioscorea opposita according to claim 1, characterized in that, In step S2, lactic acid is added to the enzyme hydrolysis bin (3) and enzyme hydrolysis is performed at pH 4.5-5.

5.

3. The method according to claim 1, wherein the method is characterized by, In step S4, when the fermentation liquid pH reaches 3.8-4.2, yeast bacteria are added for fermentation at 16-20℃.

4. The method according to claim 1, wherein the method is characterized by, The fermentation equipment comprises a bin body (1), a bin partition plate (2), an aeration pipe (7), and a bacteria-separation material-conveying mechanism. The bin partition plate (2) divides the bin body (1) into an enzyme hydrolysis bin (3) and a fermentation bin (4). The enzyme hydrolysis bin (3) is provided with a feeding port (5). The bottom of the enzyme hydrolysis bin (3) and the bottom of the fermentation bin (4) are connected through the bacteria-separation material-conveying mechanism. The aeration pipe (7) is arranged in the fermentation bin (4) and introduces anaerobic gas into the fermentation bin (4). The top of the fermentation bin (4) is provided with an exhaust port (11).

5. The method for targeted regulation of flavor substances in a fermented beverage made from Rehmannia glutinosa and Dioscorea opposita according to claim 4, characterized in that, The bacteria-separation material-conveying mechanism comprises a material-conveying cylinder (13), a material-pushing mechanism, a first material-sealing ring (14), and a second material-sealing ring (17). The material-conveying cylinder (13) penetrates through the bin partition plate (2) to seal the bin partition plate (2). The center of the first material-sealing ring (14) is provided with a conical first material-passing channel (16). The first material-passing channel (16) is provided with a first material-sealing plate (15) matched therewith to seal the first material-passing channel (16). The center of the second material-sealing ring (17) is provided with a conical second material-passing channel (19). The second material-passing channel (19) is provided with a second material-sealing plate (18) matched therewith to seal the second material-passing channel (19). The material-pushing mechanism extrudes the slurry to push the first material-sealing plate (15) and the second material-sealing plate (18) to open the first material-passing channel (16) and the second material-passing channel (19) in sequence to convey the slurry. The first material-sealing ring (14), the first material-sealing plate (15), the second material-sealing ring (17), and the second material-sealing plate (18) divide the material-conveying cylinder (13) into three sections. The middle section of the material-conveying cylinder (13) is filled with alcohol for bacteriostasis.

6. The method according to claim 5, wherein the enzyme is selected from the group consisting of protease, amylase, cellulase, hemicellulase, pectinase, lipase, and a combination thereof. The fermentation bin (4) is provided with a funnel-shaped liquid storage plate (8). The liquid storage plate (8) and the inner top surface of the bin body (1) form a closed cavity (31). The liquid storage plate (8) is provided with a gas-passing hole (9) connected with the upper half of the cavity (31). The cavity (31) is provided with a condenser tube (10). The bottom of the cavity (31) is connected with the middle section of the material-conveying cylinder (13). The exhaust port (11) is connected with the cavity (31). The side wall of the bin body (1) is provided with a liquid discharge port (12) connected with the cavity (31).

7. The method for targeted regulation of flavor substances in a fermented beverage made from Rehmannia glutinosa and Dioscorea opposita according to claim 6, characterized in that, The first sealing plate (15) is provided with a pull rod (24), the pull rod (24) is coaxially arranged with the feeding cylinder (13), one end of the pull rod (24) is fixedly connected with the first sealing plate (15), the pull rod (24) penetrates and is slidably connected with the bin body (1), the other end of the pull rod (24) is provided with a piston plate (27), a baffle (28) and a first spring (29), the pull rod (24) penetrates and is slidably connected with the baffle (28), the baffle (28) is fixedly connected with the bin body (1), the piston plate (27) is fixedly connected with the end of the pull rod (24), the first spring (29) is located between the piston plate (27) and the baffle (28) and is sleeved on the pull rod (24).

8. The method for targeted regulation of flavor substances in a fermented beverage made from Rehmannia glutinosa and Dioscorea opposita according to claim 7, characterized in that, The piston plate (27) is externally provided with a first piston cylinder (30) matched therewith, the first piston cylinder (30) is fixedly connected with the bin body (1), the first sealing ring (14) is internally fixed with the feeding cylinder (13), the first sealing ring (14) is provided with a second piston cylinder (34) and a piston rod (35), the piston rod (35) is fixedly connected with the second sealing ring (17), the second sealing ring (17) is slidably connected with the feeding cylinder (13), the first sealing ring (14) is internally provided with a second communication pipe (33) in communication with the second piston cylinder (34), the first piston cylinder (30) is provided with a first communication pipe (32), the first communication pipe (32) communicates with the second communication pipe (33), the bin partition plate (2) is internally provided with a liquid delivery pipe (20), the top end of the liquid delivery pipe (20) communicates with the chamber (31), the bottom end of the liquid delivery pipe (20) communicates with the feeding cylinder (13), and the second sealing ring (17) intermittently slides to block the liquid delivery pipe (20).

9. The method for targeted regulation of flavor substances in a fermented beverage made from Rehmannia glutinosa and Dioscorea opposita according to claim 7, characterized in that, The pushing mechanism comprises a rotating shaft (25), an auger (22) and a toothed belt wheel (26), the rotating shaft (25) is in tubular structure, the rotating shaft (25) is sleeved on and rotationally connected with the pull rod (24), the rotating shaft (25) penetrates and is rotationally and sealingly connected with the bin body (1), the auger (22) is fixedly connected with the rotating shaft (25) and located in the feeding cylinder (13), and the toothed belt wheel (26) is sleeved and fixed on the outside of the rotating shaft (25), the feeding cylinder (13) is provided with a feeding inlet (23).

10. The method for targeted regulation of flavor substances in a fermented beverage made from Rehmannia glutinosa and Dioscorea opposita according to claim 8, characterized in that, The second sealing ring (17) is provided with a mounting groove (36), the mounting groove (36) is internally provided with a push piece (37), a push rod (38), a second spring (39) and a sealing piece (40), the push rod (38) penetrates and is slidably and sealingly connected with the sealing piece (40), the sealing piece (40) internally seals the opening of the mounting groove (36), one end of the push rod (38) is fixedly connected with the push piece (37), the other end of the push rod (38) is fixedly provided with a connecting rod (41), the connecting rod (41) is fixedly connected with the second sealing plate (18), and the second spring (39) is located between the push piece (37) and the sealing piece (40).

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