A method for preparing fermented Chinese herbal wine

Abstract

This invention discloses a method for preparing fermented Chinese medicine wine, comprising the following steps: S1: Preparing brewing grains by weight, soaking, steaming, and treating with saccharifying enzymes to obtain saccharified grains; S2: Treating Chinese medicinal materials with compound enzymes to obtain enzymatically hydrolyzed Chinese medicinal materials; S3: Mixing the saccharified grains and enzymatically hydrolyzed Chinese medicinal materials, adding yeast for anaerobic fermentation to obtain fermented material; S4: Distilling and aging the fermented material to obtain fermented Chinese medicine wine. The advantages of this invention compared to existing technologies are: providing a method for preparing fermented Chinese medicine wine that achieves efficient release and full conversion of the effective components of Chinese medicinal materials, ensuring a mellow flavor and stable quality.

Description

Technical Field

[0001] This invention relates to the field of brewing technology, specifically to a method for preparing fermented Chinese herbal wine. Background Technology

[0002] Chinese medicinal wine, a traditional health-preserving beverage in my country, has a history of thousands of years. It combines the health benefits of Chinese medicine with the warming properties of wine, making it very popular among consumers.

[0003] Currently, most commercially available Chinese medicinal wines are still prepared using the traditional method of soaking in baijiu (Chinese white liquor), which has significant technical limitations: On the one hand, the cell wall structure of Chinese medicinal materials is dense, which leads to low dissolution efficiency of their effective ingredients. Even after long-term soaking, the dissolution rate of effective ingredients is still low, resulting in a waste of Chinese medicinal resources. On the other hand, long-term soaking in high-concentration ethanol can easily lead to the degradation of heat-sensitive active ingredients in traditional Chinese medicine, reducing the health benefits of the product. At the same time, some harmful components in the medicinal materials may also dissolve during the soaking process, posing certain safety risks.

[0004] Therefore, developing a method for preparing fermented Chinese medicine wine that can efficiently release the effective components of Chinese medicine, has stable processing, controllable quality, and combines health benefits with good flavor has become an urgent technical problem to be solved in this field. Summary of the Invention

[0005] The technical problem to be solved by the present invention is to overcome the above-mentioned technical defects and provide a method for preparing a fermented Chinese medicine wine that achieves efficient release and full conversion of the effective components of Chinese medicine, and ensures that the wine has a mellow flavor and stable quality.

[0006] To solve the above-mentioned technical problems, the technical solution provided by the present invention is: a method for preparing fermented Chinese medicine wine, comprising the following steps: S1: Prepare the brewing grains by soaking, steaming, and treating them with saccharifying enzymes according to the weight proportions to obtain saccharified grains; S2: The Chinese medicinal materials are subjected to enzymatic hydrolysis with a compound enzyme to obtain enzymatically hydrolyzed Chinese medicinal materials; S3: Mix saccharified grains with enzymatically hydrolyzed Chinese medicinal materials, add yeast for anaerobic fermentation, and obtain fermented materials; S4: Distill and age the fermented materials to obtain fermented Chinese medicine wine.

[0007] Preferably, step S1 includes crushing the grain to 3-5 mm, soaking it in water for 12-24 hours, steaming it under normal pressure for 60-120 minutes until fully cooked, and cooling it to 50-60°C. The saccharifying enzyme treatment time is 60-90 minutes.

[0008] Preferably, the Chinese medicinal materials in S2 are pulverized to 20-40 mesh.

[0009] Preferably, the complex enzyme in S2 includes pectinase, amylase and cellulase, and the mixed enzyme solution is prepared using hot water at 50-60°C. The enzymatic hydrolysis treatment time is 50-60℃ for 60-90 minutes.

[0010] Preferably, in step S3, after mixing saccharified grains and enzymatically hydrolyzed Chinese medicinal materials, yeast is added at 35–40°C, and anaerobic fermentation is carried out for 15–30 days at a fermentation temperature of 26–32°C.

[0011] Preferably, the distillation in S4 is a fractional distillation at atmospheric pressure, in which the middle section of the liquor with an alcohol content ≥50% vol is extracted, and the lower-proof liquor is distilled a second time and combined with the middle section of the liquor to achieve an alcohol content of 30-50% vol in the finished product.

[0012] Preferably, the aging environment in S4 is aging in the dark at a temperature of 15-20°C for 3-6 months.

[0013] The preferred raw material ratio is: 100 parts brewing grains, 2-10 parts Chinese medicinal herbs, 0.06-0.3 parts compound enzyme preparation, and 0.2-0.5 parts yeast.

[0014] Preferably, the grains used for brewing include at least one of sorghum, corn, wheat, rice, and buckwheat; The medicinal materials mentioned are food and medicine homologous raw materials, including at least one of the following: cinnamon, cloves, star anise, angelica, calamus, turmeric, maca, astragalus, polygonatum, kudzu root, coix seed, yam, wolfberry, and red dates.

[0015] Another aspect of the present invention discloses a fermented Chinese medicine wine, which is prepared by the above method.

[0016] The advantages of this invention compared to the prior art are: This invention provides targeted pretreatment for brewing grains and Chinese medicinal herbs. The synergistic effect of saccharifying enzymes and compound enzymes significantly improves the dissolution rate of effective components of Chinese medicinal herbs and the utilization rate of raw materials, thus solving the drawbacks of traditional soaking methods. This invention optimizes fermentation, distillation, and aging parameters to ensure process stability, inhibit contamination by miscellaneous bacteria, and achieve a dual improvement in health benefits and wine flavor, resulting in a mellow and stable taste. This invention uses raw materials that are both food and medicine, ensuring high safety. The raw material ratio is clearly defined, allowing for large-scale production. The range of raw material selection is wide, meeting diverse consumer needs and making it easy to promote and use. Attached Figure Description

[0017] Figure 1 This is a schematic diagram of the process flow for preparing a traditional Chinese medicine fermented wine. Detailed Implementation

[0018] The present invention will now be described in further detail with reference to the accompanying drawings.

[0019] Combined with appendix Figure 1 As shown, a method for preparing fermented Chinese herbal medicine wine includes the following steps: S1: Raw material pretreatment: Prepare materials by weight: 100 parts of brewing grains, 2-10 parts of Chinese medicinal herbs, 0.06-0.3 parts of compound enzyme preparation, 0.2-0.5 parts of yeast, and appropriate amount of purified water; S2: Grain saccharification: Crush the grain to 3-5mm, soak in water for 12-24h, steam at normal pressure for 60-120min until fully cooked, cool to 50-60℃, add saccharifying enzyme, and keep warm for saccharification for 60-90min; S3: Enzymatic hydrolysis of Chinese medicine: The Chinese medicinal materials are pulverized to 20-40 mesh, and a mixed enzyme solution containing pectinase, amylase and cellulase is prepared with hot water at 50-60℃. The Chinese medicinal materials are added and the mixture is kept at 50-60℃ for 60-90 minutes for enzymatic hydrolysis. S4: Mixed fermentation: Mix the saccharified grains and enzymatically hydrolyzed Chinese medicinal materials, cool to 35-40℃, add yeast, seal and anaerobic ferment for 15-30 days, and control the fermentation temperature at 26-32℃. S5: Distillation and purification: Fermented materials are distilled at atmospheric pressure, and the wine is extracted in stages to control the alcohol content of the original wine to be above 50% vol; the lower alcohol content wine is double-distilled and combined to be blended to a finished product with an alcohol content of 30-50% vol. S6: Aging and Clarification: The wine is transferred to earthenware jars and aged at low temperature in the dark for 3 to 6 months. After coarse filtration, fine filtration, and sterilization filtration, it is bottled to obtain the finished product.

[0020] in: The grains used for brewing are one or more combinations of sorghum, corn, wheat, rice, and buckwheat; Chinese medicinal herbs are food and medicine ingredients, including but not limited to: cinnamon, cloves, star anise, angelica dahurica, calamus, turmeric, maca, astragalus, polygonatum, kudzu root, coix seed, yam, wolfberry, and red dates; Compound enzyme preparation: 0.1-0.2 parts of saccharifying enzyme, 0.02-0.1 parts of pectinase, 0.02-0.1 parts of amylase, and 0.02-0.1 parts of cellulase.

[0021] In specific implementation of the present invention, Example

[0022] 1. Ingredients: 60kg corn kernels, 40kg sorghum, 5kg dried maca slices, 0.1kg saccharifying enzyme, 1.5g pectinase, 3g amylase, 1.5g cellulase, 0.2kg yeast; 2. Soak the grain for 16 hours, steam for 60 minutes until cooked, cool to 60℃, add saccharifying enzyme and keep warm for 90 minutes; 3. Dissolve the compound enzyme in 1.5 kg of 60℃ hot water, grind the maca into 40 mesh powder, and enzymatically hydrolyze for 60 min; 4. Mix well and cool to 37℃, add yeast, seal and ferment for 20 days at 28~30℃; 5. Distill at atmospheric pressure, take the middle section of the spirit with an alcohol content of 50% or more, double distill the lower alcohol content spirit, combine and adjust to 35% vol; 6. After aging in earthenware jars for 4 months, the wine is filtered and bottled to obtain a full-bodied fermented wine with a prominent maca flavor. Example

[0023] 1. Ingredients: 50kg corn, 0.5kg cinnamon, 0.3kg cloves, 0.3kg star anise, 0.2kg Lindera root, 0.2kg agarwood, 0.5kg Alpinia oxyphylla, 0.5kg pumpkin seeds, 0.05kg saccharifying enzyme, appropriate amount of compound enzyme, 0.05kg yeast; 2. Crush and soak the grain for 12 hours, steam for 60 minutes, and saccharify for 60 minutes; 3. Grind the Chinese herbal medicine into 20-mesh powder and enzymatically hydrolyze it at 55℃ for 90 minutes; 4. Mix and ferment for 30 days at a temperature of 26–28℃; 5. Distill to obtain 60% vol of base spirit, adjust to 45% vol, age for 6 months, and filter to obtain the finished product. The contents not described in detail in this specification are existing technologies known to those skilled in the art.

[0024] The working principle of this invention: This invention achieves efficient release of effective components of traditional Chinese medicine and stable improvement of wine quality by performing differentiated pretreatment on brewing grains and Chinese medicinal materials, combined with optimized fermentation, distillation and aging processes. After crushing, soaking and steaming, the starch structure of the brewing grains is fully destroyed. With the help of saccharifying enzymes, the starch in the grains is converted into fermentable sugars, providing a sufficient carbon source for subsequent fermentation.

[0025] Chinese medicinal materials are pulverized to 20-40 mesh to increase their specific surface area. Then, they are enzymatically hydrolyzed at 50-60℃ by a complex enzyme composed of pectinase, amylase, and cellulase to break down cell wall structures and macromolecules such as pectin, cellulose, and starch, releasing effective components such as polysaccharides, volatile oils, and flavonoids from the cells. This solves the problem of low dissolution rate in traditional soaking methods.

[0026] After mixing saccharified grains with enzymatically hydrolyzed Chinese medicinal materials, yeast is added at 35-40℃, and anaerobic fermentation is carried out at 26-32℃ for 15-30 days. The yeast microorganisms convert the grain sugar source into alcohol, while the effective components of Chinese medicinal materials are fully integrated with the liquor, achieving a combination of flavor and health benefits.

[0027] It should be noted that similar labels and letters in the following figures indicate similar items. Therefore, once an item is defined in one figure, it does not need to be further defined and explained in subsequent figures.

[0028] The present invention and its embodiments have been described above. This description is not restrictive, and the accompanying drawings are only one embodiment of the present invention; the actual structure is not limited thereto. In conclusion, if those skilled in the art are inspired by this description and design similar structures and embodiments without departing from the spirit of the invention, such designs should fall within the protection scope of the present invention.

Claims

1. A method for preparing fermented Chinese herbal wine, characterized in that: Includes the following steps: S1: Prepare the brewing grains by soaking, steaming, and treating them with saccharifying enzymes according to the weight proportions to obtain saccharified grains; S2: The Chinese medicinal materials are subjected to enzymatic hydrolysis with a compound enzyme to obtain enzymatically hydrolyzed Chinese medicinal materials; S3: Mix saccharified grains with enzymatically hydrolyzed Chinese medicinal materials, add yeast for anaerobic fermentation, and obtain fermented materials; S4: Distill and age the fermented materials to obtain fermented Chinese medicine wine.

2. The method for preparing a traditional Chinese medicine fermented wine according to claim 1, characterized in that: S1 includes crushing the grain to 3-5 mm, soaking it in water for 12-24 hours, steaming it under normal pressure for 60-120 minutes until fully cooked, and cooling it to 50-60°C. The saccharifying enzyme treatment time is 60-90 minutes.

3. The method for preparing a fermented Chinese medicine wine according to claim 1, characterized in that: The medicinal materials in S2 are pulverized to 20-40 mesh.

4. The method for preparing a fermented Chinese medicine wine according to claim 3, characterized in that: The complex enzyme in S2 includes pectinase, amylase and cellulase, and the mixed enzyme solution is prepared using hot water at 50-60℃. The enzymatic hydrolysis treatment time is 50-60℃ for 60-90 minutes.

5. The method for preparing a fermented Chinese medicine wine according to claim 1, characterized in that: In step S3, after mixing saccharified grains and enzymatically hydrolyzed Chinese medicinal materials, yeast is added at 35–40°C, and anaerobic fermentation is carried out for 15–30 days at a fermentation temperature of 26–32°C.

6. The method for preparing a fermented Chinese herbal wine according to claim 1, characterized in that: The distillation in S4 is a fractional distillation at atmospheric pressure, which extracts the middle section of the liquor with an alcohol content of ≥50% vol. The lower-proof liquor is then distilled a second time and combined with the middle section of the liquor to achieve an alcohol content of 30-50% vol in the final product.

7. The method for preparing a fermented Chinese medicine wine according to claim 6, characterized in that: The aging environment in S4 is to age in the dark at a temperature of 15-20°C for 3-6 months.

8. A method for preparing a traditional Chinese medicine fermented wine according to any one of claims 1-7, characterized in that: The raw material ratio is as follows: 100 parts of brewing grains, 2-10 parts of Chinese medicinal herbs, 0.06-0.3 parts of compound enzyme preparation, and 0.2-0.5 parts of yeast.

9. A method for preparing a fermented Chinese herbal wine according to any one of claims 8, characterized in that: The grains used for brewing include at least one of sorghum, corn, wheat, rice, and buckwheat; The medicinal materials mentioned are food and medicine homologous raw materials, including at least one of the following: cinnamon, cloves, star anise, angelica, calamus, turmeric, maca, astragalus, polygonatum, kudzu root, coix seed, yam, wolfberry, and red dates.

10. A fermented Chinese herbal wine, prepared by the method according to any one of claims 8 or 9.

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