A fermentation preparation method of a taipai ginseng wine
By using a phased approach of adding Codonopsis pilosula and wheat bran as a compound moistening agent and controlling the temperature during fermentation, the problems of low dissolution efficiency of active ingredients and the fusion of medicinal and wine aromas in Codonopsis pilosula wine have been solved, thus achieving efficient dissolution and natural fusion in the preparation of Codonopsis pilosula wine.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- SHANXI JINRENFANG PURE GRAIN BREWING CO LTD
- Filing Date
- 2026-05-05
- Publication Date
- 2026-06-05
AI Technical Summary
In existing methods for preparing Codonopsis pilosula wine, the dissolution efficiency of active ingredients from Codonopsis pilosula is low, the aroma of the medicinal herbs is difficult to blend with the aroma of the wine, and chemical agents are often introduced to destroy the natural properties of the wine.
Using sorghum, rice husks, wheat bran, pea koji, and Codonopsis pilosula as raw materials, the active ingredients of Codonopsis pilosula are released and biotransformed in situ during the fermentation process by adding Codonopsis pilosula-wheat bran compound lubricant in stages and controlling the temperature during fermentation, thus avoiding the addition of chemical additives.
It improves the retention rate and dissolution efficiency of active ingredients in Taiwan Codonopsis pilosula wine, achieves a natural fusion of medicinal aroma and wine aroma, and maintains the pure grain solid-state fermentation characteristics of the wine.
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Figure CN122146423A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of brewing technology, and more specifically, to a fermentation preparation method for Codonopsis pilosula wine. Background Technology
[0002] Taiwanese Codonopsis is the dried root of Codonopsis pilosula, a plant in the genus Codonopsis of the Campanulaceae family. It is mainly produced in the Wutai Mountain area of Shanxi Province. It contains a variety of active ingredients such as codonopsis glycoside, syringin, codonopsis saponin, atractylodes lactone III, and Codonopsis polysaccharides, and has high medicinal and health value.
[0003] Currently, the conventional preparation methods for Codonopsis pilosula liquor mainly fall into two categories: one is to directly soak sliced or crushed Codonopsis pilosula in the finished base liquor, and then filter the liquor after a long soaking period; the other is to add Codonopsis pilosula extract or Codonopsis pilosula base liquor to the mash or raw liquor for blending and adjustment during the later stage or after fermentation of the liquor. Although the above methods are relatively simple to operate, they all have the following common defects: First, the dissolution of active ingredients of Codonopsis pilosula mainly depends on the physical extraction of ethanol. The dissolution efficiency of large molecules such as Codonopsis pilosula polysaccharides in ethanol at room temperature is extremely low, resulting in low utilization of active ingredients; Second, the aroma of the medicine and the aroma of the liquor are a physical mixture after fermentation, and the two are difficult to blend together, resulting in poor taste harmony; Third, some methods introduce exogenous enzyme preparations or extraction solvents in order to pursue the dissolution rate of active ingredients, which destroys the natural properties of the liquor.
[0004] In existing solid-state fermentation processes, if Codonopsis pilosula powder is directly mixed into the grain mash for fermentation, the powder, due to its small particle size, is easily compacted and coated by the mash, resulting in insufficient contact area with microorganisms and enzymes. Consequently, the active ingredients are difficult to fully release and transform during fermentation. Therefore, how to enable the active ingredients of Codonopsis pilosula to participate in microbial metabolism from the source of fermentation and achieve a natural fusion of medicinal and alcoholic aromas, while maintaining the traditional pure grain solid-state brewing process and without adding any chemical agents, is a pressing technical problem that needs to be solved in the current Codonopsis pilosula wine brewing industry. Summary of the Invention
[0005] The purpose of this invention is to overcome the shortcomings of existing technologies and provide a fermentation preparation method for Codonopsis pilosula wine. This method uses sorghum, rice husks, wheat bran, Codonopsis pilosula, and pea koji as raw materials, without adding any chemical substances throughout the entire process. Through technological innovation, it achieves the in-situ release and biotransformation of the active ingredients of Codonopsis pilosula during solid-state fermentation, thereby obtaining a Codonopsis pilosula wine with high content of active ingredients and a natural fusion of medicinal and alcoholic aromas.
[0006] To achieve the above objectives, the present invention adopts the following technical solution: A fermentation preparation method for Codonopsis pilosula wine includes the following steps: S1. Take dried Codonopsis pilosula, slice, dry, and crush it, then mix it with wheat bran in a certain mass ratio, add water to moisten the mixture, and pile it up to form a Codonopsis pilosula-wheat bran composite moistening material. S2. After soaking and steaming sorghum until it gelatinizes, spread it out to cool to the inoculation temperature, add pea koji and the first part of Codonopsis pilosula-wheat bran compound moistening material, mix well and put it into a fermentation container, seal it under the temperature conditions of entering the cellar for the first stage of fermentation. S3. When the first stage of fermentation is carried out to day 13 to day 15, add the second part of Codonopsis pilosula-wheat bran compound moistening material to the mash, mix it evenly, seal it and carry out the second stage of fermentation until the total fermentation time reaches 20 to 25 days. S4. After fermentation, the mash is mixed evenly with the steamed rice husks in a certain mass ratio, loaded into a still and distilled over a slow fire. The first distillate is collected separately, and the middle distillate with an alcohol content between 50% vol and 65% vol is collected as the base liquor. After aging, the finished product of Codonopsis pilosula wine is obtained.
[0007] Further, the preparation process of the Codonopsis pilosula-wheat bran composite moistening material described in S1 is as follows: after drying Codonopsis pilosula into slices, dry them at 50°C to 55°C until the moisture content is 8% to 12%, and pulverize them to 40 to 60 mesh to obtain Codonopsis pilosula powder. Mix the Codonopsis pilosula powder and wheat bran at a mass ratio of 1:1.5 to 1:2.5 evenly, spray moistening water accounting for 25% to 35% of the total mass of the mixed dry material, the temperature of the moistening water is 35°C to 40°C, and stir while spraying. After moistening, pile it up and let it stand for 2 to 3 hours, and turn it once or twice during the period.
[0008] Furthermore, the sorghum soaking method described in S2 adopts a gradient heating method: first, the sorghum is soaked in warm water at 45℃ to 50℃ for 3 to 5 hours, and then the temperature is raised to 60℃ to 70℃ to continue soaking for 4 to 8 hours, with a total soaking time of 8 to 12 hours. After soaking, the water is drained and then steamed.
[0009] Furthermore, the sorghum is steamed in three stages: first, steam is introduced for initial steaming for 20 to 30 minutes, then warm water at 45°C to 50°C is injected to submerge the sorghum and keep it submerged for 15 to 20 minutes before draining the water, and finally, steam is introduced again for re-steaming for 40 to 50 minutes until the sorghum grain opening rate reaches more than 85% and there is no white core inside when squeezed by hand.
[0010] Furthermore, in S2, the temperature of the fermentation cellar in the first stage is 18°C to 22°C. During the fermentation process, the product temperature is controlled in stages: the product temperature does not exceed 28°C from day 1 to day 3, and does not exceed 32°C from day 4 to day 12. The fermentation process is kept in a sealed state throughout.
[0011] Furthermore, in S2, the amount of the first part of Codonopsis pilosula-wheat bran composite moistening material added is 20% to 30% of the sorghum mass, and the amount of pea koji added is 15% to 18% of the sorghum mass. The first part of Codonopsis pilosula-wheat bran composite moistening material and pea koji are added together when the sorghum is cooled to 30°C to 35°C after steaming.
[0012] Furthermore, the specific operation of the second stage of fermentation in S3 is as follows: when the first stage of fermentation is carried out to the 13th to 15th day, the second part of the Codonopsis pilosula-wheat bran compound moistening material is added to the mash. The amount of this part added is 8% to 12% of the sorghum mass. After mixing evenly, it is resealed and fermented until the total fermentation time reaches 20 to 25 days under the condition that the temperature naturally drops to 20℃ to 25℃.
[0013] Furthermore, the rice husks described in S4 must be steamed for 20 to 40 minutes before use, and then cooled for later use. After fermentation, the mash and the steamed rice husks are mixed evenly at a mass ratio of 100:8 to 100:12 before distillation.
[0014] Furthermore, in the slow-fire distillation process described in S4, the temperature of the distillate is controlled at 25°C to 30°C. First, the initial distillate, equivalent to 1% to 2% of the total mass of the raw materials, is collected separately as the heads. Then, the middle distillate with an alcohol content in the range of 50% vol to 65% vol is collected as the base liquor. When the alcohol content of the distillate is lower than 50% vol, the collection of the middle liquor is stopped.
[0015] Furthermore, the base liquor described in S4 shall be aged for no less than 6 months, and the aged liquor shall be the finished product of Codonopsis pilosula liquor.
[0016] Compared with the prior art, the present invention has the following beneficial effects: (1) High retention rate of active ingredients. In this invention, the drying temperature of Codonopsis pilosula is controlled at 50℃ to 55℃, which is lower than the thermal degradation threshold of Codonopsis pilosula glycoside monomers at 60℃. Moreover, the content of Codonopsis pilosula glycoside and Codonopsis pilosula glycoside I in Codonopsis pilosula dried at 50℃ is significantly higher than that in samples dried at 60℃ and 105℃. At the same time, during the fermentation process, the temperature is controlled in three stages to ensure that the temperature does not exceed 32℃ throughout the process, which is lower than the degradation threshold of coumarins (such as atractylodes lactone III) at 50℃, thus avoiding the destruction of phenylpropanoid glycosides such as Codonopsis pilosula glycoside and syringin by continuous high temperature. Therefore, in the entire process chain from raw material pretreatment to fermentation completion, the heat-sensitive active ingredients of Codonopsis pilosula are all within the safe temperature range, effectively preserving the functional factors such as polysaccharides, saponins, and glycosides in Codonopsis pilosula var. pilosula.
[0017] (2) The aroma of herbs and wine blend naturally. This invention uses Codonopsis pilosula powder and wheat bran to make a compound moistening agent, so that Codonopsis pilosula participates in microbial metabolism as a compound carrier from the initial stage of fermentation, rather than being added physically after fermentation. The first part of the compound moistening agent added at the beginning of the main fermentation has its active ingredients undergoing enzymatic release and biotransformation simultaneously with starch saccharification and alcoholic fermentation. The second part of the compound moistening agent added at the end of the main fermentation further dissolves fat-soluble flavor substances in an environment with a certain alcohol concentration. The Codonopsis pilosula components released in the two stages have experienced different microbial metabolic environments, forming a layered aroma component that naturally blends with the esters, alcohols and other aroma substances produced by fermentation of the wine mash, without the separation caused by physical mixing.
[0018] (3) Sufficient dissolution of active ingredients. In the preparation of the compound moistening material, Codonopsis pilosula powder is attached to the surface of wheat bran. The loose and porous fiber structure of the wheat bran prevents the Codonopsis pilosula powder from being compacted and wrapped by the grain mash, increasing the contact area with microbial flora and enzyme system. During the main fermentation, the abundant saccharifying enzymes, proteases and cellulases in the pea koji act on the compound carrier, causing the macromolecular polysaccharides in Codonopsis pilosula to be partially degraded into oligosaccharides, improving water solubility and bioavailability. The second part of the compound moistening material is added from the 13th to the 15th day after the completion of the main fermentation. At this time, the alcohol concentration in the mash has reached a certain level, which is conducive to the dissolution of fat-soluble active ingredients such as Codonopsis pilosula glycosides. The phased input strategy takes into account the differentiated dissolution requirements of both water-soluble macromolecular and fat-soluble small molecule active ingredients, so that the content of Codonopsis pilosula glycosides and Codonopsis pilosula polysaccharides in the finished wine is significantly higher than that of the soaking method and the one-time input method.
[0019] (4) Pure and additive-free raw materials. This invention uses only five types of natural materials: sorghum, rice husks, wheat bran, Codonopsis pilosula, and pea koji, as well as water and steam. No enzyme preparations, preservatives, flavorings, or other chemical substances are added throughout the entire process. Sorghum provides the starch matrix, pea koji provides the microorganisms and enzyme system required for saccharification and fermentation, wheat bran serves as a natural adsorbent carrier for Codonopsis pilosula and an auxiliary material for loosening the mash, rice husks are only used for loosening and preventing pressure buildup during the distillation process, and Codonopsis pilosula is the sole source of the medicinal components. Each raw material has a clear function and is naturally sourced, resulting in a pure grain solid-state fermentation product that conforms to the concept of green brewing. Attached Figure Description
[0020] Figure 1 This is a flowchart of the process preparation of the present invention.
[0021] Figure 2 This is a bar chart comparing the content of active ingredients in the embodiments and comparative examples of the present invention. Detailed Implementation
[0022] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.
[0023] As attached Figures 1 to 2 The present invention relates to a fermentation preparation method for Codonopsis pilosula wine, and the following describes the detection method of the key active ingredients Codonopsis pilosula glycoside and Codonopsis pilosula polysaccharide in the Codonopsis pilosula wine.
[0024] The specific determination of Codonopsis pilosula glycoside content is as follows: The content of codonopsis glycosides in the finished product of Tai-style Codonopsis pilosula wine was determined by high performance liquid chromatography (HPLC). Chromatographic conditions: C18 column (250 mm × 4.6 mm, 5 μm); mobile phase: acetonitrile-water (28:72, v / v); flow rate: 1.0 mL / min; detection wavelength: 268 nm; column temperature: 30 ℃; injection volume: 10 μL. An appropriate amount of codonopsis glycoside reference standard was accurately weighed and dissolved in methanol to prepare a reference solution. The finished product of Tai-style Codonopsis pilosula wine was filtered through a 0.45 μm microporous membrane and used as the test solution. The sample was injected and determined under the above chromatographic conditions, and the content of codonopsis glycosides was calculated using the external standard method.
[0025] The specific determination of Codonopsis pilosula polysaccharide content is as follows: The content of Codonopsis pilosula polysaccharides in the finished product of Codonopsis pilosula wine was determined by the phenol-sulfuric acid method. An appropriate amount of the finished product was accurately measured, and after evaporating the ethanol in a water bath, water was added to make up to the final volume. Phenol solution and concentrated sulfuric acid were then added, and the mixture was heated in a boiling water bath for color development. The absorbance was measured at a wavelength of 490 nm. A standard curve was plotted using anhydrous glucose as a reference, and the content of Codonopsis pilosula polysaccharides was calculated.
[0026] Example 1: Preparation of Codonopsis pilosula wine under optimal parameter conditions This embodiment employs a process combining staged addition of Codonopsis pilosula-wheat bran compound nutrient solution with staged temperature-controlled fermentation. The specific steps are as follows: S1. Preparation of Codonopsis pilosula-wheat bran composite moistening agent Dried Codonopsis pilosula roots (from the Wutai Mountain area of Shanxi Province) were washed, sliced, and dried in a forced-air drying process at 50℃ until the moisture content reached 10%. The dried roots were then pulverized to a fineness of 50 mesh to obtain Codonopsis pilosula powder. The powder was mixed evenly with wheat bran at a mass ratio of 1:2 to obtain a mixed dry material. A moistening solution of 30% of the total mass was evenly sprayed onto the mixed dry material at a temperature of 38℃ while simultaneously stirring to ensure uniform water absorption. After moistening, the material was piled up and left to stand for 2.5 hours, turning it twice during this period to ensure the Codonopsis pilosula powder fully adhered to the surface of the wheat bran and achieved internal and external moisture balance, forming a Codonopsis pilosula-wheat bran composite moistening solution.
[0027] S2. Sorghum soaking, steaming, and first-stage fermentation Take sorghum, remove impurities, and soak it using a gradient heating method: first soak the sorghum in 50℃ warm water for 4 hours, then raise the temperature to 65℃ and continue soaking for 6 hours, for a total soaking time of 10 hours. After soaking, drain the water.
[0028] The soaked sorghum is steamed in three stages: first, steam is introduced for 25 minutes; then, 50°C warm water is poured in to submerge the sorghum, and the water is drained after 18 minutes; finally, steam is introduced again for 45 minutes until the sorghum grains have an opening rate of more than 85% and there is no white core when squeezed by hand, thus completing the full gelatinization of starch.
[0029] Spread the steamed sorghum out to cool. When the temperature drops to 32℃, add pea koji at 16% of the sorghum's weight and the first part of the Codonopsis pilosula-wheat bran compound moistening agent at 25% of the sorghum's weight. Mix well and then pack into fermentation containers. Control the temperature inside the fermentation pit at 20℃. During the packing process, compact the sorghum moderately while packing, and seal the containers after packing is complete.
[0030] During the first stage of fermentation, the product temperature was controlled in stages: from day 1 to day 3, the product temperature did not exceed 28℃, and the actual monitored product temperature was 25℃ to 27℃; from day 4 to day 12, the product temperature did not exceed 32℃, and the actual monitored product temperature was 29℃ to 31℃, and the entire process was kept in a sealed fermentation state.
[0031] S3, Second Stage Fermentation On day 14 of the first stage of fermentation, a second portion of Codonopsis pilosula-wheat bran compound was added to the mash, amounting to 10% of the sorghum mass. After addition, the material was stirred evenly and resealed. Fermentation continued until the total fermentation time reached 22 days, under conditions where the temperature naturally dropped to 20°C to 25°C.
[0032] S4, Distillation and Aging Before use, the rice husks are steamed for 30 minutes to remove furfural and other odorous substances. After steaming, they are cooled and ready for use.
[0033] After fermentation, the mash is mixed evenly with steamed rice husks at a mass ratio of 100:10, and then loaded into a still for slow distillation. During distillation, the temperature of the distillate is controlled at 25℃ to 30℃. The first distillate, equivalent to 1.5% of the total mass of the raw materials, is collected separately as the heads. Then, the middle distillate, with an alcohol content between 50% vol and 65% vol, is collected as the base spirit. When the alcohol content of the distillate falls below 50% vol, the collection of the middle distillate is stopped.
[0034] The resulting mid-stage base liquor is graded and aged for 6 months to obtain the finished product, Codonopsis pilosula liquor.
[0035] According to the test results, the content of codonopsis glycoside in the finished product of Codonopsis pilosula wine prepared in this embodiment is 2.8 mg / 100 mL, and the content of Codonopsis pilosula polysaccharide is 32 mg / 100 mL.
[0036] Example 2: Verification of raw material pretreatment parameter range This embodiment is based on embodiment 1, and verifies each parameter by taking the endpoint values. The remaining steps are the same as in embodiment 1.
[0037] (1) The mass ratio of Codonopsis pilosula to wheat bran: The experiments were conducted at ratios of 1:1.5 and 1:2.5, respectively. When the mass ratio was 1:1.5, the content of Codonopsis pilosula glycosides was 2.3 mg / 100 mL and the content of Codonopsis pilosula polysaccharides was 27 mg / 100 mL; when the mass ratio was 1:2.5, the content of Codonopsis pilosula glycosides was 2.6 mg / 100 mL and the content of Codonopsis pilosula polysaccharides was 30 mg / 100 mL.
[0038] (2) Moistening water content: The tests were conducted at 25% and 35% respectively. When the moistening water content was 25%, the content of codonopsis glycosides was 2.5 mg / 100 mL and the content of codonopsis polysaccharide was 29 mg / 100 mL; when the moistening water content was 35%, the content of codonopsis glycosides was 2.7 mg / 100 mL and the content of codonopsis polysaccharide was 30 mg / 100 mL.
[0039] (3) Drying temperature of Codonopsis pilosula: The test was conducted at 55℃. The content of Codonopsis pilosula glycosides was 2.6 mg / 100 mL and the content of Codonopsis pilosula polysaccharide was 31 mg / 100 mL.
[0040] (4) Total soaking time of sorghum: The experiment was conducted at 8 hours and 12 hours respectively. For 8 hours, the sorghum was soaked at 50℃ for 3 hours and then at 65℃ for 5 hours. The content of codonopsis glycosides was 2.4 mg / 100 mL and the content of codonopsis polysaccharide was 27 mg / 100 mL. For 12 hours, the sorghum was soaked at 50℃ for 5 hours and then at 65℃ for 7 hours. The content of codonopsis glycosides was 2.7 mg / 100 mL and the content of codonopsis polysaccharide was 31 mg / 100 mL.
[0041] The verification results show that all the above parameters can produce Codonopsis pilosula wine with a content of not less than 2.3 mg / 100 mL of Codonopsis pilosula glycosides and not less than 27 mg / 100 mL of Codonopsis pilosula polysaccharide within the scope of the claims, and the parameter range is set reasonably.
[0042] Example 3: Verification of Fermentation and Distillation Parameter Ranges This embodiment is based on embodiment 1, and verifies each parameter by taking the endpoint values. The remaining steps are the same as in embodiment 1.
[0043] (1) Temperature of entering the cellar: The test was conducted at 18℃ and 22℃ respectively. At 18℃, the content of codonopsis glycosides was 2.6mg / 100mL and the content of codonopsis polysaccharide was 30mg / 100mL; at 22℃, the content of codonopsis glycosides was 2.7mg / 100mL and the content of codonopsis polysaccharide was 31mg / 100mL.
[0044] (2) The amount of Codonopsis pilosula-wheat bran compound nutrient added in the first part: The experiment was conducted at 20% and 30% of the sorghum mass, respectively. At 20%, the content of Codonopsis pilosula glycosides was 2.4 mg / 100 mL and the content of Codonopsis pilosula polysaccharides was 26 mg / 100 mL; at 30%, the content of Codonopsis pilosula glycosides was 2.7 mg / 100 mL and the content of Codonopsis pilosula polysaccharides was 31 mg / 100 mL.
[0045] (3) The amount of Codonopsis pilosula-wheat bran compound nutrient added in the second part: The experiment was conducted at 8% and 12% of the sorghum mass, respectively. At 8%, the content of Codonopsis pilosula glycosides was 2.5 mg / 100 mL and the content of Codonopsis pilosula polysaccharides was 28 mg / 100 mL; at 12%, the content of Codonopsis pilosula glycosides was 2.9 mg / 100 mL and the content of Codonopsis pilosula polysaccharides was 33 mg / 100 mL.
[0046] (4) Total fermentation time: The experiment was conducted for 20 days and 25 days respectively. At 20 days, the content of codonopsis glycosides was 2.2 mg / 100 mL and the content of codonopsis polysaccharide was 25 mg / 100 mL; at 25 days, the content of codonopsis glycosides was 2.8 mg / 100 mL and the content of codonopsis polysaccharide was 31 mg / 100 mL.
[0047] (5) Ratio of rice husk to mash: The experiment was conducted at 100:8 and 100:12 respectively. At 100:8, the content of codonopsis glycoside was 2.7 mg / 100 mL and the content of codonopsis polysaccharide was 30 mg / 100 mL; at 100:12, the content of codonopsis glycoside was 2.7 mg / 100 mL and the content of codonopsis polysaccharide was 31 mg / 100 mL.
[0048] The verification results show that all the above parameters can produce Codonopsis pilosula wine with a content of not less than 2.2 mg / 100 mL of Codonopsis pilosula glycosides and a content of not less than 25 mg / 100 mL of Codonopsis pilosula polysaccharides within the scope of the claims, and the parameter range is set reasonably.
[0049] Comparative Example 1: Traditional Infused Codonopsis pilosula Wine Dried Codonopsis pilosula from the same origin and batch as in Example 1 was sliced and directly added to sorghum base liquor with an alcohol content of 60% vol (this base liquor was made from the same pea koji and sorghum raw materials as in Example 1, through conventional solid-state fermentation and distillation, without the addition of Codonopsis pilosula or wheat bran). The mass ratio of Codonopsis pilosula to base liquor was 1:10. The liquor was sealed and soaked for 30 days, shaking once every 3 days during this period. After soaking, the liquor was filtered, and the filtrate was aged for 6 months to obtain the soaked Codonopsis pilosula liquor.
[0050] The test results showed that the content of codonopsis glycosides in the Codonopsis pilosula wine prepared in this comparative example was 1.2 mg / 100 mL, and the content of Codonopsis pilosula polysaccharide was 8 mg / 100 mL.
[0051] Compared with Example 1, the content of codonopsis glycosides in the Codonopsis pilosula wine obtained by the traditional soaking method was only 42.9% and the content of Codonopsis pilosula polysaccharides was only 25.0% of that in Example 1. The fundamental reason is that the release of Codonopsis pilosula active ingredients in the soaking method depends entirely on the physical extraction of ethanol, while the dissolution efficiency of polysaccharide macromolecules in Codonopsis pilosula in ethanol at room temperature is limited; at the same time, the soaking method lacks the enzymatic hydrolysis in the microbial metabolic process, and macromolecules such as polysaccharides cannot be degraded into lower molecular forms that are more easily dissolved.
[0052] Comparative Example 2: One-time input of Codonopsis pilosula-wheat bran compound moistening material This comparative example uses the exact same raw materials and process conditions as Example 1. The only difference is that instead of a phased input method, all the Codonopsis pilosula-wheat bran compound feed is added at once in the S2 ingredient inoculation step along with the pea koji.
[0053] The specific operation is as follows: Prepare the Codonopsis pilosula-wheat bran composite moistening material according to the method of Example 1. In the S2 ingredient inoculation step, add all the Codonopsis pilosula-wheat bran composite moistening material at once, according to 35% of the sorghum mass (i.e., the sum of 25% in the first part and 10% in the second part of Example 1). Add 16% of the sorghum mass of pea koji. After mixing evenly, put it into the fermentation container. The fermentation temperature is 20℃. During the fermentation process, the temperature is controlled in stages as in Example 1. The total fermentation time is 22 days. The distillation and aging conditions are the same as in Example 1.
[0054] The test results showed that the content of codonopsis glycosides in the Codonopsis pilosula wine prepared in this comparative example was 1.9 mg / 100 mL, and the content of Codonopsis pilosula polysaccharide was 22 mg / 100 mL.
[0055] Compared to Example 1, the content of codonopsis glycosides in the Codonopsis pilosula liquor obtained by the one-time addition method was 67.9% and the content of Codonopsis pilosula polysaccharides was 68.8% of that in Example 1. The reason for this is as follows: When all the Codonopsis pilosula-wheat bran compound was added at the beginning of the primary fermentation, the active ingredients in the Codonopsis pilosula were in the environment of the most active microbial metabolism throughout the fermentation process. During the primary fermentation, microorganisms multiplied rapidly and enzyme activity was extremely high. Some active ingredients (especially polysaccharides) were excessively metabolized or consumed by microorganisms and failed to be effectively retained in the final liquor. However, the phased addition method of this invention adds about 30% of the compound compound after the primary fermentation is completed and the temperature begins to drop naturally. At this time, a certain alcohol concentration has been formed in the mash, and the microbial metabolism tends to be stable. The dissolution of active ingredients is closer to the in-situ extraction during the fermentation process, which not only ensures the full release of active ingredients but also avoids excessive conversion or loss during the intense metabolic stage of primary fermentation.
[0056] Comparative Example 3: Codonopsis pilosula powder was directly mixed into the grain mash (without using bran as a carrier). This comparative example uses the exact same raw materials and process conditions as Example 1, the only difference being that: instead of using bran as a composite carrier, the Codonopsis pilosula powder is directly mixed with sorghum mash.
[0057] The specific operation is as follows: Take dried Codonopsis pilosula from the same origin and batch as in Example 1, and prepare Codonopsis pilosula powder according to the drying and pulverizing method in Example 1. In the S2 inoculation step, add the first part of Codonopsis pilosula powder directly at 25% of the sorghum mass, and add pea koji at 16% of the sorghum mass, and mix well. When the second stage of fermentation (S3) reaches day 14, add the second part of Codonopsis pilosula powder directly at 10% of the sorghum mass, mix well, and seal. The remaining steps are the same as in Example 1.
[0058] The test results showed that the content of codonopsis glycosides in the Codonopsis pilosula wine prepared in this comparative example was 1.5 mg / 100 mL, and the content of Codonopsis pilosula polysaccharides was 16 mg / 100 mL.
[0059] Compared to Example 1, the content of codonopsis glycosides in the liquor obtained by directly adding Codonopsis pilosula powder was 53.6% and the content of Codonopsis pilosula polysaccharides was 50.0% of that in Example 1. The reason for this is that the Codonopsis pilosula powder particles are very small (40-60 mesh). If it is directly mixed into the grain mash without being moistened with bran, it is easily encapsulated by the grain mash during filling, compaction, and fermentation, significantly reducing the contact area with microorganisms and enzymes, resulting in a significant decrease in the release efficiency of active ingredients. This invention uses bran as a natural adsorption carrier, utilizing the loose and porous fibrous structure of bran to support the Codonopsis pilosula powder on its surface, effectively increasing the contact area between the medicinal components and microorganisms and enzymes.
[0060] Comparative Example 4: High-Temperature Drying of Codonopsis pilosula This comparative example uses the exact same raw materials and process conditions as Example 1, the only difference being that the drying temperature of Codonopsis pilosula is 105°C.
[0061] The specific operation is as follows: Take dried Codonopsis pilosula from the same origin and batch as in Example 1, dry it in a forced-air dryer at 105°C until the moisture content is 10%, and pulverize it to 50 mesh to obtain Codonopsis pilosula powder. The remaining steps are the same as in Example 1.
[0062] The test results showed that the content of codonopsis glycosides in the Codonopsis pilosula wine prepared in this comparative example was 1.0 mg / 100 mL, and the content of Codonopsis pilosula polysaccharides was 28 mg / 100 mL.
[0063] Compared to Example 1, the content of codonopsis glycosides in the Codonopsis pilosula wine dried at 105℃ was only 35.7% of that in Example 1. Research literature clearly reports that codonopsis glycoside monomers have good stability below 60℃, but their content decreases significantly with increasing temperature and heating time above 60℃. The contents of codonopsis glycoside I and codonopsis glycosides in Codonopsis pilosula dried at 60℃ and 105℃ were significantly lower than those in samples dried at 40℃ and 50℃. The results of this comparative example demonstrate the necessity of controlling the drying temperature of Codonopsis pilosula to between 50℃ and 55℃.
[0064] Comparative Example 5: High-Temperature Fermentation This comparative example uses the exact same raw materials and process conditions as Example 1, the only difference being that: during the fermentation process, strict low-temperature control is not performed, but the product temperature is allowed to rise naturally with the heat generated during fermentation.
[0065] The specific operations are as follows: S1. Preparation of the Codonopsis pilosula-wheat bran compound moistening agent is the same as in Example 1. S2. Inoculation of ingredients is the same as in Example 1. The fermentation temperature is 20℃. During fermentation, the upper limit of the product temperature is not actively controlled; the actual monitored temperature reaches 42℃ on day 5 and 45℃ on day 6. The total fermentation time is 22 days. In S3, after adding the second part of the compound moistening agent on day 14, the product temperature is naturally maintained between 38℃ and 42℃. S4. Distillation and aging conditions are the same as in Example 1.
[0066] The test results showed that the content of codonopsis glycosides in the Codonopsis pilosula wine prepared in this comparative example was 1.3 mg / 100 mL, and the content of Codonopsis pilosula polysaccharides was 19 mg / 100 mL.
[0067] Compared to Example 1, the content of codonopsis glycosides in the Codonopsis pilosula wine obtained under high-temperature fermentation conditions was 46.4% of that in Example 1, and the content of Codonopsis pilosula polysaccharides was 59.4% of that in Example 1. This is because, although the highest temperature of 45℃ in this comparative example did not directly reach the 60℃ thermal degradation threshold of codonopsis glycosides, the continuously higher fermentation temperature accelerated the oxidation and transformation reaction rate of the active ingredients. Furthermore, the vigorous microbial metabolism under high-temperature conditions exacerbated the excessive consumption of active ingredients in Codonopsis pilosula. This invention employs a three-stage low-temperature control strategy, ensuring that the temperature does not exceed 32℃ throughout the entire process, thus preventing the destruction of active ingredients in Codonopsis pilosula by high temperatures from the source of the process.
[0068] Comparative Example 6: Rice husks were not steamed. This comparative example uses the exact same raw materials and process conditions as Example 1, the only difference being that the rice husks used in the S4 distillation step were not steam-treated.
[0069] The specific operation is as follows: S1 to S3 are all the same as in Example 1. In S4, the rice husks are not steamed, but are directly mixed with the fermented mash at a mass ratio of 100:10, and then distilled over a slow fire. The distillation parameters and aging conditions are the same as in Example 1.
[0070] Testing revealed that the codonopsis pilosula liquor prepared in this comparative example contained 2.7 mg / 100 mL of codonopsis pilosula glycosides and 30 mg / 100 mL of codonopsis pilosula polysaccharides. The content of active ingredients showed no significant difference compared to Example 1. However, gas chromatography analysis revealed that the furfural content in this comparative example was 12.5 mg / 100 mL, while the furfural content in Example 1 was 3.2 mg / 100 mL. Furfural is a volatile substance produced by the decomposition of pentosans in rice husks at high temperatures, possessing a distinctly pungent odor. Untreated rice husks release a large amount of furfural into the liquor during distillation, severely affecting the flavor and quality of the finished product. Sensory evaluation by professional tasters indicated that the liquor obtained in this comparative example had a noticeable furfural off-flavor and a raw rice husk taste, with poor harmony between the medicinal and alcoholic aromas. Rice husks must be steamed before use to remove furfural and other off-flavor substances.
[0071] The test results of each embodiment and comparative example are summarized as follows: The summarized data above show that Examples 1 to 3 all yielded significantly higher levels of codonopsis glycosides and codonopsis polysaccharides than the comparative examples. Among them, Comparative Example 1 (traditional soaking method) had the lowest active ingredient content, while Comparative Example 3 (without bran carrier) and Comparative Example 5 (high-temperature fermentation) also showed significant losses of active ingredients. The test results of each example demonstrate that the parameter ranges defined in the claims of this invention can be effectively implemented and achieve the expected technical effects. Considering both the active ingredient content and the economic efficiency of the process, Example 1 is the optimal implementation scheme.
[0072] This is not intended to limit the scope of protection of this invention. Any non-substantial modifications, equivalent substitutions, or parameter optimizations made to the technical solution within the scope of the technical concept and claims of this invention should be included within the scope of protection of this invention.
Claims
1. A fermentation preparation method for Codonopsis pilosula wine, characterized in that, Includes the following steps: S1. Take dried Codonopsis pilosula, slice, dry, and crush it, then mix it with wheat bran in a certain mass ratio, add water to moisten the mixture, and pile it up to form a Codonopsis pilosula-wheat bran composite moistening material. S2. After soaking and steaming sorghum until it gelatinizes, spread it out to cool to the inoculation temperature, add pea koji and the first part of Codonopsis pilosula-wheat bran compound moistening material, mix well and put it into a fermentation container, seal it under the temperature conditions of entering the cellar for the first stage of fermentation. S3. When the first stage of fermentation is carried out to day 13 to day 15, add the second part of Codonopsis pilosula-wheat bran compound moistening material to the mash, mix it evenly, seal it and carry out the second stage of fermentation until the total fermentation time reaches 20 to 25 days. S4. After fermentation, the mash is mixed evenly with the steamed rice husks in a certain mass ratio, loaded into a still and distilled over a slow fire. The first distillate is collected separately, and the middle distillate with an alcohol content between 50% vol and 65% vol is collected as the base liquor. After aging, the finished product of Codonopsis pilosula wine is obtained.
2. The fermentation preparation method of Codonopsis pilosula wine according to claim 1, characterized in that, The preparation process of the Codonopsis pilosula-wheat bran composite moistening material described in S1 is as follows: after drying Codonopsis pilosula into slices, dry them at 50℃ to 55℃ until the moisture content is 8% to 12%, and pulverize them to 40 mesh to 60 mesh to obtain Codonopsis pilosula powder. Mix the Codonopsis pilosula powder and wheat bran at a mass ratio of 1:1.5 to 1:2.5 evenly. Spray moistening water accounting for 25% to 35% of the total mass of the mixed dry material. The temperature of the moistening water is 35℃ to 40℃. While spraying, stir and turn. After moistening, pile up and let it stand for 2 to 3 hours, and turn it once or twice during the period.
3. The fermentation preparation method of Codonopsis pilosula wine according to claim 2, characterized in that, The sorghum soaking method described in S2 adopts a gradient heating method: first, the sorghum is soaked in warm water at 45℃ to 50℃ for 3 to 5 hours, and then the temperature is raised to 60℃ to 70℃ to continue soaking for 4 to 8 hours, with a total soaking time of 8 to 12 hours. After soaking, the water is drained and then steamed.
4. The fermentation preparation method of Codonopsis pilosula wine according to claim 3, characterized in that, The sorghum is steamed in three stages: first, steam is introduced for initial steaming for 20 to 30 minutes; then, warm water at 45°C to 50°C is injected to submerge the sorghum and keep it submerged for 15 to 20 minutes before draining the water; finally, steam is introduced again for re-steaming for 40 to 50 minutes until the sorghum grain opening rate reaches more than 85% and there is no white core when squeezed by hand.
5. The fermentation preparation method of Codonopsis pilosula wine according to claim 1, characterized in that, In S2, the temperature of the first stage of fermentation is 18℃ to 22℃. During the fermentation process, the product temperature is controlled in stages: the product temperature does not exceed 28℃ from day 1 to day 3, and does not exceed 32℃ from day 4 to day 12. The fermentation process is kept in a sealed state throughout.
6. The fermentation preparation method of Codonopsis pilosula wine according to claim 5, characterized in that, In S2, the amount of the first part of the Codonopsis pilosula-wheat bran compound moistening material added is 20% to 30% of the sorghum mass, and the amount of pea koji added is 15% to 18% of the sorghum mass. The first part of the Codonopsis pilosula-wheat bran compound moistening material and pea koji are added together when the sorghum is cooled to 30°C to 35°C after steaming.
7. The fermentation preparation method of Codonopsis pilosula wine according to claim 6, characterized in that, The specific operation of the second stage of fermentation in S3 is as follows: when the first stage of fermentation is carried out to the 13th to 15th day, the second part of the Codonopsis pilosula-wheat bran compound moistening material is added to the mash. The amount of this part added is 8% to 12% of the sorghum mass. After mixing evenly, it is resealed and fermented until the total fermentation time reaches 20 to 25 days under the condition that the temperature naturally drops to 20℃ to 25℃.
8. The fermentation preparation method of Codonopsis pilosula wine according to claim 1 or 7, characterized in that, The rice husks described in S4 must be steamed for 20 to 40 minutes before use. After steaming, they should be cooled and set aside. After fermentation, the mash and the steamed rice husks should be mixed evenly at a mass ratio of 100:8 to 100:12 before distillation.
9. The fermentation preparation method of Codonopsis pilosula wine according to claim 8, characterized in that, During the slow-fire distillation process described in S4, the temperature of the distillate is controlled at 25°C to 30°C. First, the initial distillate, equivalent to 1% to 2% of the total mass of the raw materials, is collected separately as the heads. Then, the middle distillate with an alcohol content between 50% vol and 65% vol is collected as the base liquor. When the alcohol content of the distillate is lower than 50% vol, the collection of the middle liquor is stopped.
10. The fermentation preparation method of Codonopsis pilosula wine according to claim 9, characterized in that, The base liquor described in S4 shall be aged for no less than 6 months, and the aged liquor shall be the finished product of Taiwan Codonopsis pilosula liquor.