A stepped feeding brewing process for a special rice wine made from Chinese herbal extracts

Abstract

This invention discloses a stepped-feeding brewing process for a special yellow rice wine for traditional Chinese medicine extraction, belonging to the field of specialty yellow rice wine brewing. The process uses brown rice as raw material and red yeast rice acclimated with dan water as the starter culture, undergoing low-temperature controlled fermentation and multiple stepped-feeding fermentations. The resulting yellow rice wine contains 8.0-15.0 g / L of glycerol, 120-350 mg / L of γ-aminobutyric acid (GABA), and 3.5-6.0 g / L of total free amino acids. This process facilitates the formation of a complex extraction system combining ethanol-based extraction, glycerol solubilization, amino acid penetration assistance, and GABA-based medicinal property harmonization, suitable for processing traditional Chinese medicinal materials, extracting Huai medicine, or preparing donkey-hide gelatin.

Description

Technical Field

[0001] This invention belongs to the field of specialty rice wine brewing, specifically referring to a stepped feeding brewing process for a special rice wine made from Chinese herbal extracts. Background Technology

[0002] Yellow rice wine is a traditional Chinese brewed wine with a long history, and it is widely used in the processing and extraction of Chinese medicinal herbs. Traditional yellow rice wine uses refined white rice as raw material, employs ordinary wheat koji or red koji, and undergoes high-temperature, single-stage fermentation. The metabolic pathway is simple, and the main product is ethanol.

[0003] Traditional rice wine has the following shortcomings when used for extracting Chinese medicinal materials: (1) It has a low glycerol content, which has a weak solubilizing ability for polar active ingredients such as polysaccharides, glycosides, and mucilage of Chinese medicinal materials; (2) It has a low content of γ-aminobutyric acid (GABA), which lacks the function of harmonizing the medicinal properties and has a strong greasy feeling; (3) It has few types and low content of free amino acids, which has a limited auxiliary effect on the penetration and softening of medicinal materials; (4) When making donkey-hide gelatin, traditional rice wine only provides ethanol as the basic dissolution, and its effect on improving the toughness and luster of donkey-hide gelatin is not significant.

[0004] Therefore, traditional rice wine essentially relies on ethanol as a single solvent for extraction, resulting in significant deficiencies in extraction efficiency and pharmaceutical adjuvant functions, making it difficult to meet the needs of efficient extraction of Chinese medicinal materials and improved processing of donkey-hide gelatin. Summary of the Invention

[0005] In view of the above situation and to overcome the defects of the prior art, the present invention provides a stepped feeding brewing process for a special yellow rice wine for the extraction of traditional Chinese medicine, so as to overcome the problems of low glycerol content, low γ-aminobutyric acid content, few free amino acids, weak assistance in the extraction of Chinese medicinal materials, and poor improvement effect of donkey-hide gelatin decoction in traditional yellow rice wine.

[0006] The technical solution adopted in this invention is as follows: This invention proposes a stepped feeding brewing process for a special yellow rice wine made from traditional Chinese medicine extracts, including the following steps:

[0007] S1. Soaking and steaming brown rice: Soak brown rice for 12-24 hours and then steam it to make brown rice.

[0008] S2, Mixing and Fermenting: Mix the red yeast rice tamed with the red yeast rice prepared in step S1 with the brown rice, put it in a vat, add water and ferment to obtain the initial fermented mash;

[0009] S3, Step-by-step feeding: During the initial fermentation process of the mash, add cooked brown rice and red yeast rice in 2-4 batches, with an interval of 2-5 days between each feeding, and the amount of feeding decreases in turn.

[0010] S4. Low-temperature long-term fermentation: The fermentation temperature is controlled at 18-26℃, and the total fermentation cycle is 60-120 days.

[0011] S5. Pressing and extracting wine: After fermentation, the wine is pressed and extracted, and then clarified and filtered to obtain the original wine;

[0012] S6. Aging: The original wine is aged at 12-20℃ for 6-18 months to obtain a special yellow wine for extracting Chinese medicine.

[0013] Furthermore, the "Danjiangkou Reservoir-treated Red Yeast Rice" refers to a red yeast rice starter obtained by activating or acclimatizing red yeast rice seeds using Danjiangkou Reservoir water. The Danjiangkou Reservoir water is natural water taken from the Danjiangkou Reservoir, with a total hardness of 150-250 mg / L, a pH of 6.8-7.8 (calculated as CaCO3), and a total dissolved solids of 200-500 mg / L; or, the Danjiangkou Reservoir water is simulated Danjiangkou Reservoir water, prepared by dissolving 0.5-1.0 g / L CaCl2, 0.2-0.5 g / L MgSO4, and 1.0-2.0 g / L KHCO3 in purified water and adjusting the pH to 7.0-7.5; the mass ratio of the red yeast rice seeds to the Danjiangkou Reservoir water is 1:0.8-1.5.

[0014] Furthermore, in step S2, the initial amount of brown rice added to the vat is 40-50 wt% of the total amount of brown rice, the amount of red yeast rice acclimated by Danshui is 8-15 wt% of the total amount of brown rice, and the amount of water added is 120-180 wt% of the total amount of brown rice.

[0015] Furthermore, in step S3, the cooked brown rice and red yeast rice are added in 2-4 batches; the first batch is 20-40 wt% of the total amount of brown rice, and the subsequent batches are 5-25 wt% of the total amount of brown rice, with the amount decreasing in each batch; red yeast rice is added simultaneously with each batch, with the amount of red yeast rice added being 8-12 wt% of the amount of brown rice added in that batch.

[0016] Furthermore, in step S3, the feed is added in three batches: the first batch is added on the 3rd-4th day of the initial fermentation mash, the second batch is added on the 6th-8th day, and the third batch is added on the 10th-13th day.

[0017] Furthermore, in step S4, the fermentation temperature is controlled at 20-24℃, and the fermentation cycle is 75-100 days.

[0018] Furthermore, in step S1, the brown rice is soaked at a temperature of 15-25℃, and after soaking, it is rinsed with water until the moisture content is 35-42% before steaming. The steaming time is 30-50 minutes.

[0019] Furthermore, in step S6, the aging temperature is 14-18℃ and the aging time is 9-15 months.

[0020] This invention also provides a special rice wine for extracting traditional Chinese medicine, which is produced using the above-mentioned step-by-step feeding and brewing process.

[0021] Furthermore, the rice wine contains not less than 8.0 g / L of glycerol, not less than 120 mg / L of γ-aminobutyric acid, and not less than 3.5 g / L of total free amino acids.

[0022] Further, the glycerol content is 8.0-15.0 g / L, the γ-aminobutyric acid content is 120-350 mg / L, and the total free amino acid content is 3.5-6.0 g / L.

[0023] Furthermore, the alcohol content of the rice wine is 10-16% vol, the total sugar content is 15-40 g / L, and the non-sugar solids content is not less than 20 g / L.

[0024] The present invention also provides the application of the special yellow rice wine for extracting Chinese medicine in the processing of Chinese medicinal materials, the extraction of Huai medicine, or the decoction of donkey-hide gelatin.

[0025] The beneficial effects achieved by this invention are as follows:

[0026] (i) By replacing refined white rice with brown rice to retain metabolic precursors in the germ and bran, and combining this with the domestication of red yeast rice in Danshui and low-temperature long-term fermentation conditions, the glycerol content can reach 8.0-15.0 g / L. The higher glycerol content is beneficial for the solubilization of polar active ingredients such as polysaccharides, glycosides, and mucilage of Huai medicine, and helps to improve the stability of extraction.

[0027] (ii) Brown rice germ is rich in glutamic acid precursors. Red yeast rice acclimated in Danshui is conducive to the accumulation of γ-aminobutyric acid under low-temperature fermentation conditions, so that the GABA content reaches 120-350 mg / L. GABA helps to improve the palatability of rice wine in medicinal applications.

[0028] (iii) The stepwise feeding method prolongs the steady-state metabolic cycle of the microbial community, continuously releasing proteases to degrade brown rice protein, resulting in a total free amino acid content of 3.5-6.0 g / L. The abundant amino acids are beneficial for aiding penetration, softening the medicinal material tissue, and strengthening the overall extraction system.

[0029] (iv) The present invention forms a composite extraction system that combines ethanol-based extraction, glycerol solubilization, amino acid permeation assistance, and GABA drug property harmonization, which has good compatibility in the extraction of traditional Chinese medicine and the preparation of donkey-hide gelatin.

[0030] (v) Multiple step feedings help avoid nutrient overload and microbial imbalance caused by single feeding, keeping the microbial community in a relatively stable metabolic state, which is conducive to the accumulation of active substances. Attached Figure Description

[0031] Figure 1 This is a flowchart of the stepped feeding brewing process of the present invention;

[0032] Figure 2This is a comparison chart of the active ingredient content of the rice wine of this invention and traditional rice wine;

[0033] The accompanying drawings are provided to further illustrate the invention and form part of the specification. They are used together with the embodiments of the invention to explain the invention and do not constitute a limitation thereof. Detailed Implementation

[0034] The technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings of the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without creative effort are within the scope of protection of the present invention.

[0035] Example 1

[0036] The preparation of red yeast rice acclimated with dan water includes the following steps:

[0037] Red yeast rice seed culture, isolated, purified, and propagated from traditional red yeast rice koji (fermented rice wine starter), is used. This red yeast rice seed culture possesses the saccharification and fermentation capabilities for yellow rice wine. Natural water from the Danjiangkou Reservoir is taken, and after sedimentation and filtration, it is boiled and cooled to room temperature to obtain Danjiangkou water. The total hardness of the Danjiangkou water is 190 mg / L, the pH is 7.2 (calculated as CaCO3), and the total dissolved solids are 320 mg / L.

[0038] The red yeast rice starter and koji water were mixed at a mass ratio of 1:1.2 to ensure full contact between the starter and water. The cultivation temperature was controlled at 28℃ for 48 hours, during which the starter material was kept moist and stirred every 12 hours. After cultivation, the resulting starter material was dried at 40℃ until the moisture content was no more than 12%, then pulverized and sieved to obtain koji water-acclimated red yeast rice. The obtained koji water-acclimated red yeast rice was used as a starter for subsequent brown rice fermentation.

[0039] Example 2

[0040] A stepped-feeding brewing process for a special rice wine made from Chinese herbal extracts includes the following steps:

[0041] S1. Soaking and steaming rice: Take 100 kg of brown rice, soak it at 20℃ for 18 hours, rinse it with water until the moisture content is 38%, and steam it for 40 minutes to make brown rice.

[0042] S2. Mixing and fermenting: Take 10 kg of red yeast rice (10 wt% of the total amount of brown rice) acclimated with red yeast rice, mix it with 40 kg of brown rice, put it into a fermentation vat, add 120 kg of water (120 wt% of the total amount of brown rice), and ferment at 22℃ to obtain the initial fermented mash.

[0043] S3. Stepped Feeding: Feed the ingredients in three stages. The first stage is on the third day of fermentation, adding 30 kg of brown rice and 2.7 kg of red yeast rice. The second stage is on the seventh day of fermentation, adding 20 kg of brown rice and 1.8 kg of red yeast rice. The third stage is on the eleventh day of fermentation, adding 10 kg of brown rice and 0.9 kg of red yeast rice. Stir well after each feeding.

[0044] S4. Low-temperature long-term fermentation: The fermentation temperature is controlled at 22℃, and the total fermentation cycle is 90 days.

[0045] S5. Pressing and extracting wine: After fermentation, the wine is extracted by pressing with plates and frames, filtered through cotton cake and naturally clarified for 7 days to obtain the original wine.

[0046] S6. Aging: The original wine is aged at 16℃ for 12 months to obtain a special yellow wine for extracting Chinese medicine.

[0047] Finished product test results: alcohol content 13.5% vol, glycerol content 12.3 g / L, GABA content 268 mg / L, total free amino acids 4.7 g / L, total sugar 25.6 g / L, non-sugar solids 28.3 g / L.

[0048] Example 3

[0049] A stepped-feeding brewing process for a special rice wine made from Chinese herbal extracts includes the following steps:

[0050] S1. Soaking and steaming rice: Take 80 kg of brown rice, soak it at 25℃ for 12 hours, rinse it with water until the moisture content is 42%, and steam it for 30 minutes to make brown rice.

[0051] S2. Mixing and fermenting: Take 6.4 kg of red yeast rice (8 wt% of the total amount of brown rice) acclimated with red yeast rice, mix it with 32 kg of brown rice, put it into a fermentation vat, add 128 kg of water (160 wt% of the total amount of brown rice), and ferment at 20℃ to obtain the initial fermented mash.

[0052] S3. Step feeding: Feeding is done in 3 stages. The first stage is on the 4th day of fermentation, adding 24 kg of brown rice and 2.4 kg of red yeast rice; the second stage is on the 8th day of fermentation, adding 16 kg of brown rice and 1.6 kg of red yeast rice; the third stage is on the 13th day of fermentation, adding 8 kg of brown rice and 0.8 kg of red yeast rice.

[0053] S4. Low-temperature long-term fermentation: The fermentation temperature is controlled at 20℃, and the total fermentation cycle is 100 days.

[0054] S5. Pressing and extracting wine: After fermentation, the wine is extracted by pressing with plates and frames, filtered through cotton cake and naturally clarified for 7 days to obtain the original wine.

[0055] S6. Aging: The original wine is aged at 14℃ for 15 months to obtain a special yellow wine for extracting Chinese medicine.

[0056] Finished product test results: alcohol content 11.2% vol, glycerol content 8.5 g / L, GABA content 145 mg / L, total free amino acids 3.6 g / L, total sugar 32.1 g / L, non-sugar solids 22.5 g / L.

[0057] Example 4

[0058] A stepped-feeding brewing process for a special rice wine made from Chinese herbal extracts includes the following steps:

[0059] S1. Soaking and steaming rice: Take 120 kg of brown rice, soak it at 15℃ for 24 hours, rinse it with water until the moisture content is 35%, and steam it for 50 minutes to make brown rice.

[0060] S2. Mixing and fermenting: Take 18 kg of red yeast rice (15 wt% of the total amount of brown rice) acclimated with red yeast rice, mix it with 60 kg of cooked brown rice, put it into a fermentation vat, add 192 kg of water (160 wt% of the total amount of brown rice), and ferment at 24℃ to obtain the initial fermented mash.

[0061] S3. Stepped feeding: Feeding is done in 4 stages. The first stage is on the 3rd day of fermentation, adding 24 kg of brown rice and 2.4 kg of red yeast rice; the second stage is on the 6th day of fermentation, adding 18 kg of brown rice and 1.8 kg of red yeast rice; the third stage is on the 9th day of fermentation, adding 12 kg of brown rice and 1.2 kg of red yeast rice; and the fourth stage is on the 12th day of fermentation, adding 6 kg of brown rice and 0.6 kg of red yeast rice.

[0062] S4. Low-temperature long-term fermentation: The fermentation temperature is controlled at 24℃, and the total fermentation cycle is 75 days.

[0063] S5. Pressing and extracting wine: After fermentation, the wine is extracted by pressing with plates and frames, filtered through cotton cake and naturally clarified for 7 days to obtain the original wine.

[0064] S6. Aging: The original wine is aged at 18℃ for 9 months to obtain a special yellow wine for extracting Chinese medicine.

[0065] Finished product test results: alcohol content 15.8% vol, glycerol content 14.8 g / L, GABA content 335 mg / L, total free amino acids 5.8 g / L, total sugar 18.3 g / L, non-sugar solids 35.6 g / L.

[0066] Example 5

[0067] A stepped-feeding brewing process for a special rice wine made from Chinese herbal extracts includes the following steps:

[0068] S1. Soaking and steaming rice: Take 90 kg of brown rice, soak it at 22℃ for 16 hours, rinse it with water until the moisture content is 40%, and steam it for 45 minutes to make brown rice.

[0069] S2. Mixing and fermenting: Take 9 kg of red yeast rice (10 wt% of the total amount of brown rice) acclimated with red yeast rice and mix it with 36 kg of brown rice. Put the mixture into a fermentation vat, add 144 kg of water (160 wt% of the total amount of brown rice), and ferment at 22℃ to obtain the initial fermented mash.

[0070] S3. Step feeding: Feeding is done in two stages. The first stage is on the 4th day of fermentation, adding 36 kg of brown rice and 3.6 kg of red yeast rice; the second stage is on the 8th day of fermentation, adding 18 kg of brown rice and 1.8 kg of red yeast rice.

[0071] S4. Low-temperature long-term fermentation: The fermentation temperature is controlled at 22℃, and the total fermentation cycle is 85 days.

[0072] S5. Pressing and extracting wine: After fermentation, the wine is extracted by pressing with plates and frames, filtered through cotton cake and naturally clarified for 7 days to obtain the original wine.

[0073] S6. Aging: The original wine is aged at 16℃ for 12 months to obtain a special yellow wine for extracting Chinese medicine.

[0074] Finished product test results: alcohol content 12.8% vol, glycerol content 10.6 g / L, GABA content 198 mg / L, total free amino acids 4.2 g / L, total sugar 28.4 g / L, non-sugar solids 26.1 g / L.

[0075] Comparative Example 1

[0076] Traditional Shaoxing wine: Refined white rice + single-stage feeding + room temperature fermentation

[0077] Take 100 kg of refined white rice, soak it at 20℃ for 18 hours, and steam it for 40 minutes. Take 10 kg of ordinary wheat koji and mix it with all the cooked rice. Put it in a vat, add 120 kg of water, and ferment it at 30℃ for 30 days. Press the rice to extract the wine, let it clarify naturally for 7 days, and then age it at 16℃ for 12 months.

[0078] Finished product test results: alcohol content 14.2% vol, glycerol content 2.1 g / L, GABA content 35 mg / L, total free amino acids 1.3 g / L, total sugar 20.5 g / L, non-sugar solids 16.8 g / L.

[0079] Comparative Example 2

[0080] Brown rice + single feeding + room temperature fermentation

[0081] Take 100 kg of brown rice, soak it at 20℃ for 18 hours, and steam it for 40 minutes. Take 10 kg of red yeast rice acclimated with red yeast rice water, mix it with all the cooked rice, put it in a vat, add 120 kg of water, and ferment it at 30℃ for 30 days. Press the rice to extract the wine, let it clarify naturally for 7 days, and then age it at 16℃ for 12 months.

[0082] Finished product test results: alcohol content 13.8% vol, glycerol content 4.2 g / L, GABA content 68 mg / L, total free amino acids 2.1 g / L, total sugar 22.3 g / L, non-sugar solids 19.5 g / L.

[0083] Comparative Example 3

[0084] Refined white rice + tiered feeding + low-temperature fermentation

[0085] Take 100 kg of refined white rice, soak it at 20℃ for 18 hours, and steam it for 40 minutes. Take 10 kg of red yeast rice acclimated with red water, add it in 3 batches according to the step-feeding method in Example 2, and ferment it at 22℃ for 90 days. Press the rice to extract the wine, let it clarify naturally for 7 days, and then age it at 16℃ for 12 months.

[0086] Finished product test results: alcohol content 13.6% vol, glycerol content 6.8 g / L, GABA content 152 mg / L, total free amino acids 2.8 g / L, total sugar 24.1 g / L, non-sugar solids 21.7 g / L.

[0087] Application Example 1: Comparison of Polysaccharide Extraction from Chinese Yam

[0088] Take 50 g of dried Chinese yam slices, add 200 mL each of the rice wine from Example 2 and Comparative Example 1, seal and soak for 7 days, and determine the polysaccharide extraction rate.

[0089] Example 2: Polysaccharide content extracted from rice wine: 38.6 mg / g; Comparative Example 1: Polysaccharide content extracted from rice wine: 21.3 mg / g, with polysaccharide extraction rate increased by 81.2%.

[0090] Application Example 2: Comparison of donkey-hide gelatin preparation

[0091] Take 250 g of donkey-hide gelatin blocks, add 500 mL each of the rice wine from Example 2 and Comparative Example 1, and stew them in a double boiler to dissolve them. Evaluate the quality of the gelatin solution.

[0092] Adhesive viscosity (mPa·s) 1280 860 Wire drawing length (cm) 15.2 8.7 Gloss (reflectance %) 72.5 51.3 Odor rating (1-10) 8.5 5.2

[0093] Application Example 3: Comparison of Compound Extracts from Traditional Chinese Medicine

[0094] Take 100 g of compound Chinese medicine (containing Astragalus membranaceus, Angelica sinensis, Paeonia lactiflora, etc.), add 500 mL of rice wine from Example 2 and Comparative Example 1 respectively, seal and soak for 14 days, and determine the total extract and the content of index components.

[0095] Total extractables: 28.3% in Example 2, 16.7% in Comparative Example 1, an increase of 69.5%. Paeoniflorin extract: 3.82 mg / g in Example 2, 2.16 mg / g in Comparative Example 1, an increase of 76.9%.

[0096] Application effect analysis

[0097] As can be seen from Application Examples 1-3, under the same dosage and treatment conditions, the rice wine of Example 2, compared with the traditional rice wine of Comparative Example 1, exhibited higher measured indicators in terms of the extraction of polysaccharides from Chinese yam, the quality of the gelatinous liquid from donkey-hide gelatin decoction, and the extraction of compound Chinese medicines. Combined with the higher contents of glycerol, γ-aminobutyric acid (GABA), and free amino acids in Example 2, it can be concluded that the glycerol in the rice wine of this invention helps to improve the extraction of polar components such as polysaccharides, glycosides, and mucilage; the free amino acids help to penetrate and soften the medicinal tissues; and the GABA helps to improve the palatability and harmony of the rice wine in medicinal formulations.

[0098] The above results demonstrate that the combined process of brown rice, red yeast rice acclimatization with red yeast rice water, low-temperature long-term fermentation, and multiple step-by-step feeding of ingredients in this invention gives the finished rice wine good compatibility in the processing of traditional Chinese medicine, the extraction of Huai medicine, and the preparation of donkey-hide gelatin. The above application examples are used to illustrate the effects of the rice wine of this invention and should not be construed as limiting the scope of protection of this invention.

[0099] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A stepped-feeding brewing process for a special rice wine made from Chinese herbal extracts, characterized in that, Includes the following steps: S1. Soaking and steaming brown rice: Soak brown rice for 12-24 hours and then steam it to make brown rice. S2, Mixing and Fermenting: Mix the red yeast rice tamed with the red yeast rice prepared in step S1 with the brown rice, put it in a vat, add water and ferment to obtain the initial fermented mash; S3, Step-by-step feeding: During the initial fermentation process of the mash, add cooked brown rice and red yeast rice in 2-4 batches, with an interval of 2-5 days between each feeding, and the amount of feeding decreases in turn. S4. Low-temperature long-term fermentation: The fermentation temperature is controlled at 18-26℃, and the total fermentation cycle is 60-120 days. S5. Pressing and extracting wine: After fermentation, the wine is pressed and extracted, and then clarified and filtered to obtain the original wine; S6. Aging: The original wine is aged at 12-20℃ for 6-18 months to obtain a special yellow wine for extracting Chinese medicine.

2. The stepped feeding brewing process for a special yellow rice wine for traditional Chinese medicine extraction according to claim 1, characterized in that: The red yeast rice acclimatized in Danjiangkou Reservoir is obtained by activating and culturing a mixture of red yeast rice seed and Danjiangkou water at a mass ratio of 1:0.8-1.

5. The Danjiangkou water is natural water taken from Danjiangkou Reservoir, with a total hardness of 150-250 mg / L, a pH of 6.8-7.8 (calculated as CaCO3), and a total dissolved solids of 200-500 mg / L. Alternatively, the Danjiangkou water is simulated Danjiangkou water, which is prepared by dissolving 0.5-1.0 g / L CaCl2, 0.2-0.5 g / L MgSO4, and 1.0-2.0 g / L KHCO3 in purified water and adjusting the pH to 7.0-7.

5. In step S2, the initial amount of brown rice added to the tank is 40-50 wt% of the total amount of brown rice, the amount of red yeast rice acclimatized in Danjiangkou water is 8-15 wt% of the total amount of brown rice, and the amount of water added is 120-180 wt% of the total amount of brown rice.

3. The stepped feeding brewing process for a special yellow rice wine for extracting traditional Chinese medicine according to claim 1, characterized in that: In step S3, the cooked brown rice and red yeast rice are added in 2-4 batches. The first batch is 20-40 wt% of the total amount of brown rice, and each subsequent batch is 5-25 wt% of the total amount of brown rice, with the amount decreasing each time. Red yeast rice is added simultaneously with each batch, with the amount of red yeast rice added being 8-12 wt% of the amount of brown rice added that batch.

4. The stepped feeding brewing process for a special yellow rice wine for extracting traditional Chinese medicine according to claim 1, characterized in that: In step S3, the feed is added in three batches: the first batch is added on the 3rd-4th day of the initial fermentation mash, the second batch is added on the 6th-8th day, and the third batch is added on the 10th-13th day.

5. The stepped feeding brewing process for a special yellow rice wine for extracting traditional Chinese medicine according to claim 1, characterized in that: In step S1, the brown rice is soaked at a temperature of 15-25℃. After soaking, the rice is rinsed with water until the moisture content is 35-42% before steaming. The steaming time is 30-50 minutes. In step S4, the fermentation temperature is controlled at 20-24℃, and the fermentation cycle is 75-100 days.

6. The stepped feeding brewing process for a special yellow rice wine for extracting traditional Chinese medicine according to claim 1, characterized in that: In step S6, the aging temperature is 14-18℃ and the aging time is 9-15 months.

7. A special rice wine for extracting traditional Chinese medicine, characterized in that: The rice wine is prepared using the step-by-step feeding brewing process described in any one of claims 1-6; the rice wine contains not less than 8.0 g / L of glycerol, not less than 120 mg / L of γ-aminobutyric acid, and not less than 3.5 g / L of total free amino acids.

8. The special rice wine for extracting traditional Chinese medicine according to claim 7, characterized in that: The glycerol content is 8.0-15.0 g / L, the γ-aminobutyric acid content is 120-350 mg / L, and the total free amino acid content is 3.5-6.0 g / L.

9. The special rice wine for extracting traditional Chinese medicine according to claim 7, characterized in that: The rice wine has an alcohol content of 10-16% vol, a total sugar content of 15-40 g / L, and a non-sugar solids content of not less than 20 g / L.

10. The application of the special yellow rice wine for extracting traditional Chinese medicine according to any one of claims 7-9 in the processing of traditional Chinese medicinal materials, the extraction of Huai medicine, or the decoction of donkey-hide gelatin.

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