Special glutinous rice wine for whole plant medicinal and edible medicinal material composite fermentation and preparation method and fermentation application system thereof

Abstract

The application discloses a special glutinous rice wine for whole-plant medicinal and edible material composite fermentation and a preparation method and a fermentation application system thereof, and belongs to the technical field of traditional Chinese medicine health food and medicinal and edible fermentation. The application prepares a special glutinous rice wine fermentation base suitable for whole-plant medicinal and edible materials, innovatively adopts a fermentation active ingredient peak stage high-temperature instantaneous fixation process, timely terminates fermentation, locks the medicinal material nutrition and efficacy, and avoids product acidification and deterioration; adopts a wine liquid and wine residue co-fermentation mode, can be made into multiple forms such as liquid wine, fermentation paste and solid preparation, relies on the traditional Chinese medicine effects of the glutinous rice wine in warming and activating blood and assisting drug penetration, and has a good industrial promotion and market application prospect.

Description

Technical Field

[0001] This invention relates to the field of traditional Chinese medicine health food and medicinal food homology fermentation processing technology, and in particular to a special glutinous rice wine for compound fermentation of whole plant medicinal and edible materials, its preparation method and fermentation application system. Background Technology

[0002] Glutinous rice wine, a traditional Chinese fermented food used for both medicinal and culinary purposes, has a long history of application in traditional Chinese medicine. It serves as a core carrier in TCM dietary therapy for warming and tonifying, guiding other herbs in prescriptions, and promoting the flow of qi and blood. It possesses classic effects such as warming and invigorating qi and blood, strengthening the spleen and stomach, promoting blood circulation, aiding in the penetration of medicines, and harmonizing the internal organs. It is widely used in TCM for constitution conditioning, chronic disease management, preventive medicine intervention, and the formulation of dietary therapy prescriptions. Classical TCM theory emphasizes that "when the body's vital energy is abundant, pathogens cannot invade." The warming and fermenting properties of glutinous rice wine can stimulate the body's vital energy, aligning with the core principles of preventive medicine: preventing disease before it occurs, preventing the progression of existing disease, and preventing recurrence after recovery.

[0003] Existing fermented preparations of medicinal and edible herbs mostly use ordinary rice wine or yellow wine as the fermentation base, without developing a dedicated fermentation base tailored to the compatibility characteristics of whole-plant medicinal and edible herbs. They generally lack the crucial steps of precise blanching and fermentation control, making it impossible to accurately control the fermentation endpoint. Fermentation continues even after the active ingredients of the herbs have reached their peak, easily leading to problems such as product acidification and deterioration, degradation and loss of medicinal components, unstable therapeutic effects, short shelf life, and limited product variety. This makes them unsuitable for the diverse dietary therapy needs in the field of preventative medicine. Furthermore, existing technologies do not fully utilize the glutinous rice wine liquid and lees, resulting in low raw material utilization and hindering the deep integration of traditional brewing techniques with modern TCM dietary therapy systems. Summary of the Invention

[0004] This invention addresses the shortcomings of existing technologies by providing a specialized glutinous rice wine for the compound fermentation of whole plant medicinal and edible herbs, along with its preparation method and fermentation application system. Leveraging the traditional advantages of glutinous rice wine in Chinese medicine, it innovatively incorporates a core technology of precise blanching and fermentation control. Fermentation is terminated at appropriate points to lock in medicinal efficacy and nutrients, constructing a standardized compound fermentation system. This achieves efficient fermentation and transformation of whole plant medicinal and edible herbs, creating diverse preventative and conditioning products such as liquid wine, fermented paste, and solid preparations, thus contributing to the industrialization, popularization, and foodization of traditional Chinese medicine.

[0005] Technical solution

[0006] A special glutinous rice wine for compound fermentation of whole plant medicinal and edible herbs, its preparation method and fermentation application system, including five major steps: preparation of special glutinous rice wine, pretreatment of whole plant medicinal and edible herbs, compound fermentation, precise blanching and fermentation control, and multi-form product shaping, as detailed below:

[0007] 1. Preparation of Special Glutinous Rice Wine: High-quality glutinous rice is selected, and after screening, soaking, steaming, and cooling, it is mixed with customized compound yeast, saccharified, and fermented in a constant temperature and sealed environment to prepare a special glutinous rice wine base containing both liquid and lees. The special glutinous rice wine is suitable for compound fermentation with whole plant medicinal and edible materials (fresh whole plant, dried whole plant, freeze-dried whole plant), and has the basic conditioning effects of warming and promoting penetration, strengthening the spleen and supporting the body's resistance, providing a core carrier for disease prevention and conditioning.

[0008] 2. Pre-processing of whole plant medicinal and edible herbs: Select compliant whole plant medicinal and edible herbs, and after cleaning, chopping and sterilization, retain the complete active ingredients of the herbs. This is in line with the theory of using whole plants as medicine and overall conditioning in traditional Chinese medicine, and is suitable for the conditioning logic of preventing disease, strengthening the body and regulating the constitution.

[0009] 3. Compound fermentation: The pre-treated whole plant medicinal and edible materials are mixed with a special glutinous rice wine base, sealed and fermented at a constant temperature. The glutinous rice wine helps dissolve the herbs and the lees solidify them, promoting the full dissolution and transformation of the active ingredients in the medicinal materials, and enhancing the preventive effects of promoting blood circulation, strengthening the body's resistance, and regulating chronic diseases.

[0010] 4. Precise blanching and fermentation control: Select the appropriate fermentation time for blanching to quickly stop the microbial fermentation reaction, lock in the nutrients and medicinal effects of the fermentation product, avoid product acidification and deterioration, and prevent the degradation and loss of effective ingredients, thus ensuring the stability of product efficacy.

[0011] 5. Multi-form product formation: The fermentation products after blanching can be directly prepared into liquid glutinous rice wine, or prepared into glutinous rice wine paste through cell wall breaking, homogenization, concentration and boiling, or prepared into solid preparations through drying and granulation, which are suitable for various disease prevention and treatment application scenarios such as daily diet, chronic disease management, and sub-health intervention.

[0012] Beneficial effects

[0013] Deeply empowering the disease prevention system: Relying on the traditional Chinese medicine warming and nourishing effects of glutinous rice wine, combined with the overall conditioning characteristics of whole plant medicinal and edible herbs, the efficacy of the medicine is precisely locked in through blanching. It practices the whole-chain disease prevention concept of preventing disease before it occurs, intervening in sub-health, conditioning chronic diseases, and post-recovery rehabilitation, so as to realize the effect of medicine borrowing the power of wine and wine enhancing the efficacy of medicine, and greatly improving the effect of food and health care.

[0014] Instruction manual illustrations

[0015] Figure 1 This is a flowchart of the overall process flow of the special glutinous rice wine for compound fermentation of whole plant medicinal and edible herbs and its fermentation application system according to the present invention.

[0016] Figure 2 This is a step-by-step schematic diagram of the preparation process of the special glutinous rice wine of this invention;

[0017] Figure 3This is a process flow diagram of the compound fermentation of the whole plant medicinal and edible herbs with special glutinous rice wine according to the present invention;

[0018] Figure 4 This is a schematic diagram illustrating the product form transformation of the liquid wine, fermentation paste, and solid preparation prepared by the present invention after fermentation.

Claims

1. A special glutinous rice wine for compound fermentation of whole plant medicinal and edible herbs, its preparation method and fermentation application system, characterized in that, Includes the following steps: (1) Preparation of special glutinous rice wine: Select high-quality glutinous rice, and after screening, soaking, steaming and cooling, mix it with customized compound yeast, and after saccharification and constant temperature sealed fermentation, prepare a special glutinous rice wine base containing wine liquid and wine residue; the special glutinous rice wine is suitable for compound fermentation of fresh whole plant, dried whole plant, and freeze-dried whole plant medicinal and edible materials, and has the basic effects of traditional Chinese medicine such as warming and invigorating qi and blood, strengthening the spleen and stomach, and helping medicine to penetrate; (2) Pre-treatment of whole plant medicinal and edible materials: Select compliant whole plant medicinal materials that are both medicinal and edible, and clean, chop and sterilize them to retain the complete active ingredients of the medicinal materials, which is in line with the theory of using whole plant medicinal materials and overall conditioning in traditional Chinese medicine. (3) Compound fermentation: The pretreated whole plant medicinal and edible materials are mixed with special glutinous rice wine base, sealed and kept at constant temperature for compound fermentation to promote the full dissolution and transformation of active ingredients of medicinal materials; (4) Precise blanching and fermentation control: Select the appropriate time point in the fermentation process for blanching treatment, quickly terminate the microbial fermentation reaction, lock in the nutrients and medicinal effects of the fermentation product, avoid product acidification and deterioration, degradation and loss of effective ingredients, and ensure the stability of the product's conditioning effect. (5) Product formation: The fermented products after blanching are prepared into liquid wine, glutinous rice wine paste and solid preparations, which are used in the field of TCM disease prevention and control for sub-health intervention, physical conditioning, chronic disease rehabilitation and post-recovery rehabilitation.

2. The preparation method and fermentation application system according to claim 1, characterized in that, Step (4) is the core process of this invention, which is different from the existing continuous fermentation technology. It achieves precise locking of medicinal effects by timely blanching, thereby improving the application effect of the product in disease prevention, dietary therapy and health care.

3. The preparation method and fermentation application system according to claim 1, characterized in that, The special glutinous rice wine base described in step (1) retains the wine liquid and lees throughout the process, realizing full utilization of raw materials, strengthening the fermentation and solubilization effect of the whole plant medicinal and edible materials, and adapting to the conditioning logic of traditional Chinese medicine to strengthen the body's resistance and prevent disease before it occurs.

4. The preparation method and fermentation application system according to claim 1, characterized in that, The glutinous rice wine paste in step (5) is prepared by homogenizing, concentrating and boiling the fermented product after blanching; the solid preparation is prepared by drying and granulating the fermented product after blanching. The multi-form products are suitable for different disease prevention and treatment application scenarios.

5. A special glutinous rice wine product for the compound fermentation of whole plant medicinal and edible herbs, characterized in that, Prepared by the method described in any one of claims 1-4, and used in the field of traditional Chinese medicine for disease prevention, dietary therapy, and health maintenance.

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