A kind of ancient wine new brewing herbal koji moe fermentation small molecule liquor and a preparation method thereof

Abstract

The application discloses a kind of ancient wine new brewing herbal koji wort fermentation small molecule liquor and preparation method thereof, belong to the technical field of biologically small molecule transformation, ancient wine health wine modification and homologous herbal fermentation wine, which is made by double-cereal base, single white koji wort, composite symbiotic precise trace microbial flora and multi-group homologous herbal ancient wine compound through segmented coupling biological fermentation.The waxy rice and germinated brown rice are subjected to solid-state saccharification and liquid-state symbiotic fermentation by single white koji wort system composite microbial flora, and a unique composite small molecule active system of wine is naturally generated.The precise trace gradient composite microbial species system is used, and the pure white koji symbiotic enzyme system is matched, so that the herbal active ingredients are fundamentally changed from "difficult-to-absorb chemical macromolecules" to "high-activity biological small molecules".The ancient wine new brewing herbal koji wort fermentation small molecule liquor prepared by the application has the advantages of mild medicinal properties, full small molecules, high dissolution, high absorption, precise and controllable microbial parameters, adjustable alcohol content and large-scale production.

Description

Technical Field

[0001] This invention relates to the field of medicinal and edible herbal fermentation and brewing technology, specifically to a new type of herbal fermented liquor and its preparation method. Background Technology

[0002] Currently, commercially available herbal liqueurs and health-preserving wines rely solely on two production processes: static maceration with high-proof spirits and modern high-tech digital extraction, purification, and blending. Both processes suffer from fundamental, structural, and fatal flaws, preventing the industry from breaking out of a vicious cycle for decades: "seemingly having a formula, but no effect after consumption, extremely low repurchase rates, and consumers gradually abandoning their purchases." Based on data from publications such as *Food and Fermentation Industries*, *Anhui Agricultural Sciences*, and publicly available experimental data from the brewing laboratory of Jiangnan University, the drawbacks of each process are quantified as follows:

[0003] (I) Existing Technology 1: Long-term static soaking process for high-proof liquor (the most mainstream technology in the industry)

[0004] 1. The dissolution of components is extremely partial, and there is serious residue of large molecules.

[0005] Based on herbal extraction test data from Jinpai Research Institute and Jiangnan University from 2022 to 2025, after 30 days of static soaking of medicinal and edible herbs in 50-53 degree baijiu at room temperature, the comprehensive dissolution rate of polysaccharides, flavonoids, and saponins was only 15%-22%; the dissolution rate of saponins from rhizomes was only 12%-18%, and the flavonoid extraction rate from flowers and leaves was 18%-24%. Cellulose and dense cell walls locked most of the large nutrient molecules inside the residue, making them impossible to extract and utilize, resulting in over 78% of the herbal active substances being directly discarded.

[0006] 2. High concentrations of alcohol directly denature and inactivate the active proteins and enzymes in herbal medicines.

[0007] High-ethanol systems can destroy the spatial structure of endogenous proteases in herbs, with an inactivation rate of >60% for active protein and polypeptide substances, and complete loss of the herb’s original nutrient conversion function.

[0008] 3. The drug's properties are unbalanced and cannot be neutralized, resulting in significant side effects.

[0009] Single or compound herbal remedies inherently possess properties of coldness, heat, greasiness, sourness, and astringency. Soaking them in baijiu (Chinese liquor) does not involve biological transformation or medicinal balance, resulting in finished products that either cause internal heat, are cold and injure the spleen, or are greasy and cause stagnation of qi. Long-term consumption can damage the spleen and stomach, as well as qi and blood.

[0010] 4. The ingredients cannot be absorbed and are essentially ineffective.

[0011] Based on the results of in vitro simulated gastrointestinal digestion model experiments, the intestinal digestion and absorption rate of macromolecular substances obtained by soaking and extraction is only 16% to 25%. More than 75% of the active macromolecules cannot penetrate the intestinal epithelial mucosa and are directly excreted from the body through metabolism. Nominally for health preservation but actually ineffective, this is the core reason for the collapse of market repurchase.

[0012] 5. Unstable wine body

[0013] The soaked wine has a high residue of tannins and crude colloids, and is very prone to becoming cloudy, sedimenting, and separating after 3 months of storage. Under the same storage period, the content of fusel oil is more than 30% higher than that of the fermentation process, resulting in a strong feeling of dry mouth, headache, and hangover after drinking.

[0014] (ii) Existing technology 2: Modern digital extraction, alcohol precipitation, and membrane separation purification process

[0015] This process is a typical example of applying Western medicine purification logic to traditional Chinese medicine, completely violating the core theories of traditional Chinese medicine such as the monarch-minister-assistant-guide principle, holistic compatibility, and yin-yang balance. Its fatal flaws far exceed those of the soaking process.

[0016] 1. Completely dismantle the traditional Chinese medicine compound prescription system.

[0017] Digital extraction, alcohol precipitation, filtration, and membrane separation only retain a single high-content indicator component, artificially removing, discarding, and destroying trace active substances in the compound formula that provide balance, harmonize yin and yang, and enhance synergistic effects. The core of traditional Chinese medicine health preservation lies in the coexistence, mutual generation and restraint, and overall balance of multiple components; purification processes only extract a single indicator component, discarding the overall compatibility of the compound formula. It has the names of medicinal materials but no complete prescription, no balancing of medicinal properties, and completely lacks the holistic conditioning value of traditional Chinese medicine.

[0018] 2. Forcibly sever the herbaceous biotransformation chain

[0019] This process relies on physical and chemical methods to forcibly separate components. There is no microbial fermentation or enzymatic transformation process, no natural medicinal neutralization pathway, and the original cold and hot properties of herbs are extremely amplified. The single purified components are strong, unbalanced, and lack buffering and balancing substances.

[0020] 3. The output components are still large molecular chemical monomers, which have poor absorption.

[0021] Data from the 2022 Anhui Agricultural Sciences' bacterial-enzyme synergistic experiment showed that the flavonoids, saponins, and polysaccharides obtained by chemical extraction and separation were all macromolecular monomers that had not undergone biodegradation. The comprehensive retention rate of the compound multi-components was only 48% to 65%, and the in vitro digestion and absorption rate was only 50% to 65%. Lacking small molecule carriers from grains, the intestinal permeability was low, making it difficult to participate in human microcirculation, cell nourishment, and organ regulation.

[0022] 4. Artificially blended and pieced together, lacking natural synergy and long-term stability.

[0023] The extract concentrate is artificially mixed with alcohol and purified water. There is no biological symbiotic association process or natural aging reaction of the alcohol, resulting in a disjointed taste, a disconnect from the medicinal properties, and a short duration of efficacy. After 90 days of storage at room temperature, the oxidative degradation rate of polyphenols and flavonoids is >35%, and the active substances are easily oxidized and degraded.

[0024] (III) Baseline data of existing conventional fermentation technology (common small-batch / red and white-batch fermented wines on the market)

[0025] Most mainstream herbal fermented wines on the market use a combination of red and white yeast and crude strains of bacteria, lacking a precise quantitative gradient system. The following are publicly available literature test data:

[0026] 1. Conventional natural fermentation of red and white yeast: The dissolution rate of herbal active ingredients is 58% to 72%, and the in vitro digestion and absorption rate is 55% to 68%; red yeast metabolism produces lovastatin, which interferes with the balance of herbal medicinal properties, and vigorous fermentation easily causes the degradation of heat-sensitive flavonoids, with the conversion of small molecules accounting for less than 65%.

[0027] 2. Single fermentation with Aspergillus niger: Polysaccharide release is improved, but flavonoid conversion is insufficient, with an overall absorption rate of up to 63%; fermentation with Lactobacillus plantarum alone has a dissolution rate of 62%–70% and an absorption rate of about 60%; both have significant conversion shortcomings when used alone.

[0028] 3. Ordinary pure white koji and crude fermentation (without precise microbial blending and no late-stage tangerine peel modification): The overall dissolution rate is 60% to 73%, the degradation of macromolecules is incomplete, and there is a significant bottleneck in the conversion effect.

[0029] 4. Conventional Aspergillus niger + Lactobacillus plantarum mixed fermentation (high inoculum, no segmented time control): The best overall dissolution limit of the existing publicly available process is 82%, and the highest absorption rate is 76%, which still has considerable room for improvement.

[0030] (iv) Summary of common pain points in the industry

[0031] Regardless of whether it's soaking, extraction, or ordinary, extensive fermentation, all existing herbal liqueurs suffer from insufficient macromolecular transformation. The logical chain is: low dissolution rate → poor activity retention → low intestinal absorption rate → weak drinking experience → no repeat purchases from consumers. The chemical extraction logic of Western medicine violates the theory of traditional Chinese medicine compound prescriptions, and the imbalance of medicinal properties can easily produce side effects. Traditional koji and fermentation starter are mixed, and there is no standardized quantitative range for the strains, resulting in large batch fluctuations. Without precise segmented biotransformation, it is impossible to efficiently generate small molecule active substances with high bioavailability, and therefore, it lacks deep and gentle health benefits.

[0032] (v) Deficiencies in existing ancient winemaking techniques

[0033] The Compendium of Materia Medica includes more than 200 kinds of traditional medicinal wines (that is, the ancient wines referred to in this invention), which are divided into two categories: infused wine and medicinal brewing. Traditional ancient wine brewing mostly adopts a mixed red and white yeast compound system. The formula is outdated, the medicinal materials do not meet modern food regulatory standards, there is no gradient layer adaptation design, no systematic medicinal property adjustment methods, no macromolecular directional transformation precise strain parameters, no standardized industrial production parameters, and the patent protection scope is narrow. It cannot be directly mass-produced into modern food and is difficult to meet the conditioning needs of the diverse sub-healthy population today. Summary of the Invention

[0034] To address the shortcomings of existing technologies, this invention provides a method for preparing a small-molecule liqueur made from ancient wine and herbal yeast fermentation. The liqueur is characterized by its mild medicinal properties, small molecular weight, high solubility, high absorption, precise and controllable microbial parameters, adjustable alcohol content, and scalable mass production.

[0035] To achieve the above objectives, the present invention provides the following technical solution: A method for preparing a small-molecule liqueur fermented from ancient wine and newly brewed herbal koji, comprising a dual-grain base, a single white koji, a complex symbiotic microbial community, and multiple groups of medicinal and edible herbal ancient wine compound, through segmented coupled bio-fermentation; including the following steps:

[0036] (1) Raw material pretreatment: Clean glutinous rice is soaked in room temperature water for 8-12 hours, then cooled to 28-30℃ after cooking; sprouted brown rice is soaked in room temperature purified water for 3-4 hours, with the water absorption rate controlled at 25%-30%, and then steamed at low temperature for 20-25 minutes after steaming, and then cooled to 28-30℃ after steaming; all medicinal and edible herbs are dried at 45℃ until the moisture content is ≤10%, and then pulverized into 30-mesh ultrafine powder. All raw materials are tested for pesticide residues, heavy metals, and microorganisms and are used for preparation; the turmeric and black pepper in the muscle-relaxing and blood-activating group are separately and precisely pulverized, while the honey is not pulverized and is used for preparation.

[0037] (2) Microbial activation: Select pure white koji with corresponding gradient dosage, and inoculate with Aspergillus niger and Lactobacillus plantarum with the corresponding gradient precise dosage for constant temperature activation;

[0038] (3) Solid-state saccharification: Pure white koji solid-state saccharification activation of the dual-grain base to generate a natural grain small molecule active system;

[0039] (4) Segmented coupled fermentation: Add the corresponding gradient herbal powder, and perform constant temperature closed liquid coupled fermentation at 29-31℃ for 28-34 days. On the 20th day of fermentation, spray honey evenly into the fermentation tank to complete the deep enzymatic hydrolysis and biotransformation of herbal macromolecules.

[0040] (5) Modification and harmonization of medicinal properties in the final stage: When fermentation is carried out for 26 to 28 days, tangerine peel is added at once. It relies on the biochemical transformation of microorganisms to neutralize the bias of the medicinal properties of the whole compound, simultaneously enhance the aroma and remove impurities, and stabilize the yin-yang balance of the compound.

[0041] (6) Coarse filtration and settling: Remove all solid residues, seal the filtrate and let it stand for 24 hours to complete the initial stabilization of the wine and obtain the fermented base wine original liquid;

[0042] (7) High-proof original mash blending and shaping: Take 50-53 degree pure grain high-proof original mash and fermented base liquor original liquid for precise blending, without adding water or artificial additives, adjust the alcohol content of the finished product to the range of 15-42 degrees, and calibrate the physicochemical indicators of the liquor.

[0043] (8) Low-temperature closed aging: A constant temperature closed storage tank at 7-9℃ is used for aging for 10-14 days to promote the mutual association and stability of small molecule active substances and simultaneously degrade fusel alcohols and tannins, which are irritating impurities.

[0044] (9) Multi-stage precision filtration, aseptic low-temperature filling, and volume adjustment to 100L to produce the finished product, Gujiu New Brewed Herbal Fermented Small Molecule Liqueur.

[0045] As a preferred embodiment, the dual-grain base comprises 38-44 parts glutinous rice and 16-22 parts germinated brown rice by weight; the amount of white koji added is 2-6 per thousand of the weight of glutinous rice; the amount of Aspergillus niger added is 7-12 per ten thousand of the weight of glutinous rice; and the amount of Lactobacillus plantarum added is 10-15 per ten thousand of the weight of glutinous rice.

[0046] As a preferred option, the ratio of turmeric to black pepper in the muscle-relaxing and blood-activating group is 20:1.

[0047] A new type of herbal fermented liquor made using the preparation method described above includes eight varieties: liver-soothing and calming liquor, spleen-strengthening and kidney-tonifying liquor, spleen-strengthening, dampness-removing and stomach-nourishing liquor, metabolism-reducing and weight-loss liquor, throat-clearing, liver-soothing and voice-soothing liquor, women's beauty-enhancing and menstruation-regulating liquor, muscle-relaxing and blood-activating liquor for treating fatigue, and deficiency-heat-clearing, dryness-moistening and calming liquor.

[0048] As a preferred option, each small-molecule liqueur is formulated with three gradient ingredient ratios: A) low-dose gentle care, B) standard balanced conditioning, and C) high-efficacy enhanced conditioning. The ratio of herbal ingredients in each product is A:B:C = 1:1.2:1.5.

[0049] As a preferred option, the input amounts are: A) 2 parts per thousand of white koji, 7 parts per ten thousand of Aspergillus niger, and 10 parts per ten thousand of Lactobacillus plantarum; B) 4 parts per thousand of white koji, 9 parts per ten thousand of Aspergillus niger, and 12 parts per ten thousand of Lactobacillus plantarum; and C) 6 parts per thousand of white koji, 12 parts per ten thousand of Aspergillus niger, and 15 parts per ten thousand of Lactobacillus plantarum.

[0050] As a preferred choice, the herbal additives for the liver-soothing and calming small-molecule liqueur include jujube seed, poria cocos, double-petaled rose, lily bulb, chrysanthemum, bamboo leaf, and dried tangerine peel; the herbal additives for the spleen-strengthening, kidney-tonifying, and foundation-strengthening small-molecule liqueur include polygonatum rhizome, yam, wolfberry, poria cocos, euryale seed, polygonatum rhizome, and dried tangerine peel; the herbal additives for the spleen-strengthening, dampness-removing, and stomach-nourishing small-molecule liqueur include poria cocos, yam, coix seed, white hyacinth bean, hawthorn, papaya, and dried tangerine peel; the herbal additives for the metabolism-aiding, digestion-promoting, and weight-loss small-molecule liqueur include kudzu root, mulberry leaf, hawthorn, yam, poria cocos, chicory, and dried tangerine peel; and the herbal additives for the throat-clearing small-molecule liqueur include... The herbal ingredients in the small-molecule liqueur for soothing the liver and relieving sore throat are: tangerine peel, platycodon root, polygonatum rhizome, chrysanthemum, double-petaled rose, licorice root, and dried tangerine peel; the herbal ingredients in the small-molecule liqueur for women's beauty and menstrual regulation are: mulberry, wolfberry, double-petaled rose, polygonatum rhizome, yam, poria cocos, ginger, and dried tangerine peel; the herbal ingredients in the small-molecule liqueur for relaxing muscles and promoting blood circulation and treating fatigue are: kudzu root, turmeric, black pepper, papaya, mulberry leaf, mulberry, wolfberry, and dried tangerine peel; and the herbal ingredients in the small-molecule liqueur for clearing deficiency fire, moisturizing dryness, and calming the mind are: lily bulb, polygonatum rhizome, bamboo leaf, chrysanthemum, poria cocos, honey, and dried tangerine peel.

[0051] This invention is a modern, scientific, food-compliant, and biomolecular reconstruction of the ancient brewing method of medicinal wine based on the "Compendium of Materia Medica." It completely eliminates red yeast rice, using only white yeast rice as the base. All raw materials are replaced with substances listed in the National List of 106 Food and Medicinal Herbs, eliminating Chinese medicinal herbs, wild animal ingredients, potent medicinal materials, and controlled medicinal materials. It precisely limits the industrial-scale ultra-low dosage range of white yeast rice, Aspergillus niger, and Lactobacillus plantarum, establishing a precise and controllable microbial segmented coupling biotransformation system. It completely abandons the Western medicine-style chemical monomer extraction logic, strictly adhering to the holistic compatibility and yin-yang balance theory of traditional Chinese medicine. After filtration, the fermentation liquid is blended with 50-53 degree high-proof pure grain mash, and the finished product's alcohol content can be controlled within the range of 15-42 degrees. This invention solves the fatal pain points of traditional ancient wines, such as large molecule residues, low dissolution rate, inability to absorb, biased medicinal properties, weak efficacy leading to no repeat purchases, pseudo-traditional Chinese medicine processes, chaotic and uncontrollable yeast rice systems, and lack of standardized parameters for microbial strain dosage.

[0052] Core principle of this invention:

[0053] 1. Fermentation of glutinous rice and sprouted brown rice: a natural small-molecule active base (completely unavailable with current technology)

[0054] Glutinous rice and sprouted brown rice undergo solid-state saccharification and liquid-state symbiotic fermentation using a single white koji (fermented rice) system with a complex microbial community, naturally generating a unique complex small-molecule active system for alcoholic beverages: small-molecule grain active peptides, free amino acids, phytosterols, prebiotic oligosaccharides, trace organic acids, and small-molecule vitamins. These substances have molecular particle sizes much smaller than the macromolecules native to herbs, possessing extremely strong biological penetrability, carrier activity, and absorption-enhancing activity. Existing soaking, extraction, and ordinary extensive fermentation processes lack the precise trace-level complex microbial synergistic fermentation process, making it impossible to generate this type of highly stable natural small-molecule carrier substrate.

[0055] This invention abandons the complex system of traditional red and white koji compounding and adopts a pure white koji single saccharification system, coupled with precise ultra-low amount of microbial addition: the amount of white koji added is strictly controlled at 2 to 6 per thousand of the weight of glutinous rice, Aspergillus niger at 7 to 12 per ten thousand of the weight of glutinous rice, and Lactobacillus plantarum at 10 to 15 per ten thousand of the weight of glutinous rice; the system is pure and stable, with few impurities, and the saccharification is mild and uniform, which greatly improves the purity of grain saccharification and the mild conversion efficiency of herbal polyphenols and polysaccharides, accelerates the mild breakage of herbal cell walls, more thorough degradation of macromolecules, pure liquor without off-flavors, and more mellow medicinal properties.

[0056] 2. Herbal compound biotransformation: deep enzymatic hydrolysis of macromolecules to nano-sized small molecules.

[0057] This invention employs a precise micro-gradient complex microbial system, combined with a pure white koji symbiotic enzyme system, to simultaneously and comprehensively disrupt cell walls, break glycosidic bonds, and reorganize macromolecules in medicinal and edible herbal compound formulations: herbal macromolecular polysaccharides are transformed into small-molecule oligosaccharides and monosaccharides; macromolecular crude flavonoids are transformed into small-molecule active flavonoid glycosides; macromolecular saponins are transformed into small-molecule secondary saponins; and macromolecular crude polyphenols are transformed into highly active small-molecule polyphenols, achieving a fundamental transformation of the active ingredients of herbs from "poorly absorbed chemical macromolecules" to "highly active biological small molecules".

[0058] Unlike the industry's use of large-dose microbial strains and mixed fermentation, this invention uses ultra-low precision microbial addition to achieve long-lasting and gentle fermentation transformation, avoiding the degradation of active ingredients, acidity and astringency of the liquor, and imbalance of medicinal properties caused by vigorous fermentation, thus maximizing the preservation of the original activity of herbs. Compared with the existing upper limit of 82% dissolution and 76% absorption rate of mixed fermentation, the synergistic effect of this process is significantly improved.

[0059] 3. Fermentation-based biological physiobalancing + late-stage tangerine peel modification

[0060] Throughout the entire process, precise microbial biochemical transformation is used to initially neutralize the cold, heat, dryness, greasiness, and astringency of the herbs. At the end of fermentation, tangerine peel is precisely added to achieve a balanced and harmonious overall medicinal effect. All trace active ingredients that balance the medicinal properties are fully preserved, without removing, purifying, or dismantling the traditional Chinese medicine compound's balancing system, fundamentally different from the single-component extraction and purification processes of Western medicine. The finished wine is mild and gentle, achieving nourishment without stagnation, cleansing without harm, and moisturizing without coldness, completely resolving the side effects of traditional ancient wines, such as unbalanced medicinal properties, easy heatiness with long-term consumption, and damage to the spleen and stomach.

[0061] 4. The fermentation stock solution is blended with high-proof puree, allowing for a wide range of adjustable alcohol content.

[0062] After coarse filtration, settling, and low-temperature aging, the fermented base liquor is blended with 50-53% ABV pure grain mash without adding industrial alcohol or diluting with water. The finished alcohol content can be precisely adjusted from 15-42% ABV to meet the full market demand for low-alcohol, light health-promoting, moderate daily conditioning, and highly potent nourishing products. The entire process involves no alcohol soaking, no chemical extraction, and no artificial sweeteners / flavors. It utilizes grains to carry medicinal properties, microbial transformation, and pure koji-based biological brewing.

[0063] The beneficial effects of this invention are:

[0064] 1. Unique, precise, and controllable micro-volume fermentation system (core new innovation)

[0065] The entire process eliminates the traditional red yeast rice mixed system, using a single pure white yeast rice base, combined with an industry-unique precise quantitative range; the fermentation is mild and stable, with few miscellaneous bacteria, no off-flavors, and extremely high retention rate of active ingredients. It is different from the industry's traditional process of using large doses of yeast powder, mixing multiple yeasts, and having no standard for strain parameters. The parameter barrier is extremely high and can be precisely replicated industrially.

[0066] Based on baseline data from existing publicly available literature: Baijiu soaking yields a comprehensive dissolution rate of 15%–22% and an absorption rate of 16%–25%; ordinary red and white yeast fermentation yields a dissolution rate of 58%–72% and an absorption rate of 55%–68%; conventional mixed-culture fermentation yields an optimal upper limit of 82% and an absorption rate of 76%. This invention, tested by HPLC and an in vitro three-stage simulated digestion model, shows a comprehensive herbal active ingredient dissolution rate ≥90% and a human gastrointestinal absorption rate ≥85%, breaking through the upper limits of all existing publicly available process data and producing unexpected synergistic enhancement effects. The mechanism lies in: low-dose pure white yeast gently saccharifies to avoid flavor interference; trace amounts of Aspergillus niger directionally degrade herbal cellulose, breaking down cell walls; and Lactobacillus plantarum simultaneously regulates the pH of the liquor and neutralizes the cold nature of the herbs. These three processes are coupled and synergistically work together to achieve efficient macromolecular degradation and small-molecule conversion, rather than simply random parameter adjustments.

[0067] 2. Wide range of adjustable alcohol content, suitable for all channels of the market.

[0068] It is blended with pure grain liquor of 50-53 degrees, and the finished product can be controlled from 15 to 42 degrees, covering the needs of low-alcohol light health care, medium daily use, and high-alcohol efficacy. It does not require dilution with water and does not damage small molecule active substances. No other ancient wine or fermented liquor on the market has such a wide range of precise blending system.

[0069] 3. 100% medicinal and edible raw materials, suitable for food SC light-asset mass production

[0070] All raw materials are included in the national list of 106 kinds of food and medicine homology, and no drug production qualification is required; the whole process can be directly reused in existing liquor factories and liqueur production lines, without the need to purchase expensive heavy asset equipment such as extraction, membrane separation, and alcohol precipitation, and can simultaneously produce eight ancient wine effects and 24 sets of tiered single product matrix on a large scale.

[0071] 4. According to the test, the dissolution rate of the herbal comprehensive active ingredients of this invention is ≥90%, and the absorption rate of human gastrointestinal tract is ≥85%. Compared with the mainstream process on the market, the improvement is significant. It completely changes the market pain points of traditional ancient wines and liqueurs, such as the locking of effective ingredients, weak absorption, and no physical sensation when drinking. It rebuilds the product repurchase logic from the technical level.

[0072] 5. The system combines multiple innovative features, including a pure white koji single fermentation system, three sets of precise microbial strain numerical ranges, a unique turmeric-black pepper 20:1 ratio, late-stage tangerine peel medicinal property modification, segmented coupled fermentation, and a wide-range blending of original pulp from 15 to 42 degrees Celsius. Detailed Implementation

[0073] A method for preparing a new type of herbal fermented spirit, comprising a dual-grain base, a single type of white koji, a complex symbiotic microbial community, and multiple groups of medicinal and edible herbal ancient wine formulas, through segmented coupled bio-fermentation; including the following steps:

[0074] (1) Raw material pretreatment:

[0075] 1. Pretreatment of glutinous rice

[0076] Soak clean glutinous rice in room temperature water for 8-12 hours, until the rice grains can be easily broken by hand. After fully absorbing water, steam the whole grains in a steamer at high temperature until the starch is completely gelatinized, the grains are intact and not soft. Remove from the steamer and let cool to 28-30℃ for later use.

[0077] 2. Differentiated pretreatment of germinated brown rice

[0078] Sprouted brown rice is soaked for a short time in purified water at room temperature for 3-4 hours, with the water absorption rate controlled at 25%-30% to avoid excessive water absorption and rupture of the germ, which would cause loss of functional active ingredients. After steaming, it is steamed at a low temperature for 20-25 minutes to achieve only slight starch gelatinization and breakup of the rice grains. The entire process avoids prolonged high-temperature cooking above 100℃ to maximize the preservation of characteristic functional components such as endogenous γ-aminobutyric acid, sitosterol, and germ active enzymes in the sprouted brown rice. After steaming, it is simultaneously cooled to 28-30℃.

[0079] The yeast starter (white yeast) does not need to be pre-dried, as temperatures above 40 degrees Celsius will cause microorganisms to lose their activity. All medicinal and edible herbs are dried at a low temperature of 45°C until the moisture content is ≤10%, then pulverized into 30-mesh ultrafine powder. All raw materials have passed the tests for pesticide residues, heavy metals, and microorganisms before use. The turmeric and black pepper in the muscle-relaxing and blood-activating group are separately pulverized in a 20:1 ratio, while the honey is not pulverized before use.

[0080] (2) Microbial activation: Select pure white koji with corresponding gradient dosages, and inoculate with Aspergillus niger and Lactobacillus plantarum with corresponding precisely added gradients for constant temperature activation. Details are as follows:

[0081] 1) Preparation of activation culture medium: Take 5 kg of pretreated and drained glutinous rice grains, add 10 L of purified soft water, cook at 90℃ for 30 min to make grain saccharification liquid, cool to 32℃ for later use as a compound activation culture medium of Aspergillus niger and Lactobacillus plantarum.

[0082] 2) Precise addition of graded strains: Weigh out the corresponding weights of pure white koji, Aspergillus niger powder, and Lactobacillus plantarum powder according to the product grade A / B / C.

[0083] 3) Constant temperature activation conditions: Add pure white koji and two kinds of microbial powders to the saccharification liquid simultaneously, stir evenly, and activate at a constant temperature of 30℃ in a sealed container for 12 hours; Activation endpoint standard: The pH of the culture medium drops to 4.2-4.6, a uniform white bacterial film appears on the liquid surface, with no odor or discolored mold spots. After activation, all are transferred to the solid saccharification process.

[0084] Parameters based on: White koji dosage is 2-6 per thousand of the total weight of glutinous rice; Black koji dosage is 7-12 per ten thousand of the total weight of glutinous rice; Lactobacillus plantarum dosage is 10-15 per ten thousand of the total weight of glutinous rice. The three groups of low, medium and high gradient continuous numerical ranges form a complete protection range.

[0085] (3) Solid-state saccharification: The dual-grain substrate is activated by solid-state saccharification with pure white koji to generate a natural grain small molecule active system. Details are as follows:

[0086] 1) Material mixing: Pour the activated compound microbial culture medium into the drained glutinous rice and germinated brown rice double grain base, stir mechanically until uniform, control the material thickness to 22-26cm, and spread it evenly in a food-grade stainless steel saccharification tank.

[0087] 2) Saccharification temperature control: The ambient temperature of the saccharification tank is 28-30℃, the temperature of the material in the tank is stable and does not exceed 32℃, the whole process is sealed and kept warm, and the solid saccharification time is 48h.

[0088] 3) Saccharification turning control: Perform a uniform turning once on the 24th hour of saccharification, and exchange the materials between the upper and lower layers to avoid local high temperature and insufficient saccharification in some areas;

[0089] 4) Saccharification endpoint determination (core quality control indicator): The reducing sugar content of the sampled material is ≥180g / kg, the grain cell wall is fully broken, and a natural small molecule grain peptide, free amino acid, oligosaccharide, and phytosterol complex carrier system is generated. After saccharification, it is directly transferred to the liquid coupled fermentation process.

[0090] (4) Segmented Coupled Fermentation: Add corresponding gradient herbal powders, and perform constant temperature, closed liquid coupled fermentation at 29-31℃ for 28-34 days. On the 20th day of fermentation, spray honey evenly into the fermentation tank to complete the deep enzymatic hydrolysis and biotransformation of herbal macromolecules. Details are as follows:

[0091] 1) Material-liquid ratio: Transfer all the saccharified grain saccharified material into a closed constant temperature fermentation tank, add 220L of purified soft water, add the corresponding A / B / C gradient ratio of herbal ultrafine powder, and mechanically stir for 15 minutes until the materials are completely mixed.

[0092] 2) Constant temperature fermentation control: The fermentation is carried out in a closed anaerobic environment in the tank throughout the entire process, with a constant temperature of 29-31℃ and a total fermentation cycle of 28-34 days; the temperature and pH value of the product in the tank are recorded daily, and the pH value is maintained in the range of 3.8-4.5.

[0093] 3) Time-based fixed-point feeding operation: When fermentation reaches the 20th day, turn on the spray pipe on the top of the tank and spray the honey of the corresponding weight of the formula evenly onto the surface of the fermentation material. After spraying, stir for 10 minutes to fully integrate the honey with the fermentation substrate. The monosaccharides in the honey assist the microorganisms in continuously enzymatically hydrolyzing the herbal macromolecular polysaccharides and saponins.

[0094] 4) Fermentation and transformation mechanism: The entire process relies on the synergistic action of endogenous enzymes in pure white koji, cellulase from Aspergillus niger, and acid production from Lactobacillus plantarum to continuously cleave the glycosidic bonds of herbal macromolecules, and directionally degrade macromolecular polysaccharides, crude flavonoids, and native saponins into nano-sized small molecule active substances.

[0095] (5) Modification and harmonization of medicinal properties in the final stage: When fermentation is carried out for 26 to 28 days, tangerine peel is added at once. It relies on the biochemical transformation of microorganisms to neutralize the bias of the medicinal properties of the whole compound, simultaneously enhance the aroma and remove impurities, and stabilize the yin-yang balance of the compound.

[0096] Mechanism Supplement: Dried tangerine peel is rich in volatile oils and hesperidin. During the microbial fermentation process, hesperidin is simultaneously transformed, which on the one hand neutralizes the original cold, hot, and greasy medicinal properties of various herbal compound medicines, achieving an overall yin-yang balance; on the other hand, the volatile oils simultaneously adsorb off-flavors of the wine and degrade crude tannins, thereby simultaneously improving the purity of the wine's aroma and solving the defects of traditional fermented wines such as sourness, imbalance of medicinal properties, and damage to the spleen and stomach with long-term consumption.

[0097] (6) Coarse filtration and settling: Remove all solid residues, seal the filtrate and let it stand for 24 hours to complete the initial stabilization of the wine and obtain the fermented base wine.

[0098] (7) High-proof raw liquor blending and shaping: Take 50-53 proof pure grain high-proof raw liquor and fermented base liquor, mix and blend precisely, without adding water or artificial additives, adjust the alcohol content of the finished product to the range of 15-42 proof, and calibrate the physicochemical indicators of the liquor. Details are as follows:

[0099] 1) Limited blending ingredients: Only 50-53 degree pure grain solid high-proof pulp is used, and no industrial alcohol, external purified water, artificial sweeteners, flavorings, colorings or any other food additives are added;

[0100] 2) Precise control of alcohol content: Based on product positioning, the high-proof raw liquor and fermented base liquor are precisely metered and mixed, and the finished product alcohol content can be adjusted within the range of 15 to 42 degrees.

[0101] 3) Physicochemical calibration: After blending, samples are taken to test the total sugar, total acid, alcohol content, and fusel oil content, and calibrated to the company's internal control standards to ensure that the physicochemical indicators of product batches of the same grade are consistent.

[0102] (8) Low-temperature sealed aging: The blended base wine is transferred to a heat-insulated sealed storage tank and aged at a constant temperature of 7-9℃ for 10-14 days. The low-temperature environment promotes the association of small molecule peptides, small molecule flavonoids and oligosaccharides to form a stable complex active system, while slowly degrading trace amounts of fusel oils and irritating crude tannins in the wine, reducing the discomfort of headache and dry mouth after drinking.

[0103] (9) Multi-stage precision filtration and aseptic low-temperature filling: After the alcoholization is completed, three-stage precision membrane filtration of 10μm, 1μm and 0.22μm is used to remove fine suspended matter and trace microorganisms. After filtration, the liquor is filled at low temperature in a sterile clean room at 12℃ and finally adjusted to 100L standard finished product to obtain the ancient wine new brewed herbal koji fermented small molecule liquor.

[0104] The dual-grain base, by weight, includes 38-44 parts glutinous rice and 16-22 parts germinated brown rice; the amount of white koji added is 2-6 per thousand of the weight of glutinous rice; the amount of Aspergillus niger added is 7-12 per ten thousand of the weight of glutinous rice; and the amount of Lactobacillus plantarum added is 10-15 per ten thousand of the weight of glutinous rice.

[0105] The ratio of turmeric to black pepper in the muscle-relaxing and blood-activating group is 20:1.

[0106] A new type of herbal fermented liquor made using the preparation method described above includes eight varieties: liver-soothing and calming liquor, spleen-strengthening and kidney-tonifying liquor, spleen-strengthening, dampness-removing and stomach-nourishing liquor, metabolism-reducing and weight-loss liquor, throat-clearing, liver-soothing and voice-soothing liquor, women's beauty-enhancing and menstruation-regulating liquor, muscle-relaxing and blood-activating liquor for treating fatigue, and deficiency-heat-clearing, dryness-moistening and calming liquor.

[0107] Each small-molecule liqueur is formulated with three gradient ingredient ratios: A) low-dose gentle nourishment, B) standard balanced conditioning, and C) high-efficacy enhanced conditioning. The herbal ingredient ratio for each formulation is A:B:C = 1:1.2:1.5. Formula A contains 0.2% white koji, 0.07% Aspergillus niger, and 0.010% Lactobacillus plantarum; Formula B contains 0.4% white koji, 0.09% Aspergillus niger, and 0.012% Lactobacillus plantarum; Formula C contains 0.6% white koji, 0.012% Aspergillus niger, and 0.015% Lactobacillus plantarum.

[0108] Specific Example: Standard mass production of 100L finished wine using universally consistent raw materials (8 categories and 24 formulas with completely unified recipes).

[0109] Glutinous rice: 42.0 kg

[0110] Germinated brown rice: 18.0 kg

[0111] Fixed gradient dosage of white koji (accurate conversion based on 42kg glutinous rice):

[0112] Mild version (0.2%): 84g of white yeast

[0113] Standard B (0.4%): 168g of white yeast

[0114] C Stronger Formula (6 / 1000): White yeast 252g

[0115] Aspergillus niger fixed gradient dosage (42kg glutinous rice):

[0116] Option A: 29.4g (0.07%)

[0117] Option B: 37.8g (0.09%)

[0118] Option C: 50.4g (12 / 10,000)

[0119] Fixed gradient dosage of Lactobacillus plantarum (42kg glutinous rice):

[0120] Option A: 42g (10 / 10,000)

[0121] Option B: 50.4g (12 / 10,000)

[0122] Option C: 63g (15 / 10,000)

[0123] Producing purified soft water: 220 L

[0124] Blended aged tangerine peel at the end of fermentation: 3.0 kg

[0125] Blending process: Use 50-53 degree pure grain high-proof raw liquor, blend as needed to achieve a finished product of 15-42 degrees, and finally adjust the volume to 100L of finished product.

[0126] Eight ancient wines, newly brewed, compliant herbal compound:

[0127] 1. Ancient Wine Formula for Soothing the Liver and Calming the Mind: Jujube seed, Poria cocos, double-petaled rose, lily bulb, chrysanthemum, bamboo leaf, and dried tangerine peel. The addition of lily bulb and bamboo leaf helps to clear stagnation and calm the mind, while the dried tangerine peel at the end harmonizes liver stagnation and dryness. An A / B / C gradient is established to suit different levels of insomnia in individuals.

[0128] 2. A traditional Chinese herbal wine formula for strengthening the spleen and kidneys: Polygonatum sibiricum, Dioscorea opposita, Lycium barbarum, Poria cocos, Euryale ferox, Polygonatum odoratum, and Citrus reticulata peel. It utilizes a micro-complex microbial community to degrade macromolecules, adds Euryale ferox to strengthen the kidneys and Polygonatum odoratum to nourish yin, balances the rich and cloying nature of Polygonatum sibiricum, and features a three-level gradient for herbal ingredient addition.

[0129] 3. Ancient Wine Formula for Strengthening the Spleen, Removing Dampness, and Nourishing the Stomach: Poria cocos, yam, coix seed, white hyacinth bean, hawthorn, papaya, and dried tangerine peel. Through fermentation with Lactobacillus plantarum, it neutralizes cold and dampness. Combined with hawthorn and papaya to relieve indigestion and soothe the stomach, and dried tangerine peel to balance dampness and greasiness throughout the process.

[0130] 4. Metabolic Elimination and Weight Loss Formula: Kudzu root, mulberry leaf, hawthorn, yam, poria cocos, chicory, and dried tangerine peel. The addition of chicory regulates lipid metabolism. Pure white yeast is used for gentle fermentation to avoid damage to the spleen and stomach from high alcohol content. Large polysaccharides are directionally converted into small oligosaccharides to enhance metabolic absorption.

[0131] 5. Ancient Wine Formula for Clearing the Throat, Soothing the Liver, and Benefiting the Voice: Tangerine peel, Platycodon root, Polygonatum rhizome, Chrysanthemum, Double-petaled rose, Licorice root, and Dried tangerine peel. Platycodon root is used to open and disperse lung qi, while Polygonatum rhizome moistens dryness. The irritant properties of Platycodon root are reduced through staged fermentation, and the gradual addition of ingredients differentiates between mild dry throat and severe discomfort caused by long-term voice use.

[0132] 6. Ancient Wine Recipe for Women's Beauty and Menstrual Regulation: Mulberry, Goji Berry, Double-Petaled Rose, Polygonatum, Yam, Poria, Ginger, Dried Tangerine Peel. Added ginger warms and invigorates blood circulation, while dried tangerine peel regulates qi and relieves stagnation. The complex microbial fermentation process transforms mulberry anthocyanins into easily absorbed small molecules. Available in three grades to suit daily care and menstrual regulation.

[0133] 7. Ancient Wine Formula for Relieving Muscle Tension and Blood Circulation: Kudzu root, turmeric, black pepper (constant 20:1), papaya, mulberry leaves, mulberry fruit, goji berries, and dried tangerine peel. This innovative 20:1 constant ratio of turmeric to black pepper enhances curcumin dissolution, avoiding the protein inactivation caused by soaking in high-concentration baijiu. Microbial fermentation gently unblocks meridians, and the gradient ratio is suitable for mild aches and pains and chronic strain.

[0134] 8. Ancient Wine Formula for Clearing Deficiency Heat, Moistening Dryness, and Calming the Mind: Lily bulb, Solomon's seal rhizome, bamboo leaves, chrysanthemum, poria cocos, honey, and dried tangerine peel. On the 20th day of fermentation, honey is sprayed on to aid enzymatic hydrolysis. At the end, dried tangerine peel balances the cooling properties of lily bulb. This three-stage gradient differentiates between mild deficiency heat and long-term yin deficiency with dryness and heat.

[0135] The gradient formulation design is as follows:

[0136] Each set of ancient wine formulas is divided into three tiered formulas: A) low-dose gentle maintenance, B) standard balanced conditioning, and C) high-efficacy enhanced conditioning. The amount of herbal ingredients is scaled up in a ratio of A:B:C = 1:1.2:1.5. White koji, Aspergillus niger, and Lactobacillus plantarum correspond to the above-mentioned low, medium, and high precision addition ranges, respectively. This forms a continuous numerical protection range, covering mild, moderate, and severe sub-health stratified conditioning scenarios, totaling 24 sets of standardized herbal formulas.

[0137] The dosage of herbs by category is as follows:

[0138] Category 1: Ancient Wine Formula for Soothing the Liver and Calming the Mind

[0139] Baseline A Herbal (kg): Ziziphus jujuba seed 6.0, Poria cocos 5.0, Double-petaled rose 3.0, Lily bulb 4.0, Chrysanthemum 2.0, Lophatherum gracile 1.0

[0140] 1-A: 6.0g Ziziphus jujuba seed, 5.0g Poria cocos, 3.0g Double-petaled rose, 4.0g Lily bulb, 2.0g Chrysanthemum, 1.0g Lophatherum gracile leaf.

[0141] 1-B: Ziziphus jujuba seed 7.2g, Poria cocos 6.0g, Double-petaled rose 3.6g, Lily bulb 4.8g, Chrysanthemum 2.4g, Lophatherum gracile 1.2g

[0142] 1-C: Ziziphus jujuba seed 9.0, Poria cocos 7.5, Double-petaled rose 4.5, Lily bulb 6.0, Chrysanthemum 3.0, Lophatherum gracile 1.5

[0143] Category 2: Ancient Wine Formula for Strengthening the Spleen and Kidneys and Consolidating the Foundation

[0144] Baseline A Herbal (kg): Polygonatum 5.0, Dioscorea opposita 6.0, Lycium barbarum 5.0, Poria cocos 4.0, Euryale ferox 3.0, Polygonatum odoratum 3.0

[0145] 2-A: Polygonatum sibiricum 5.0, Dioscorea opposita 6.0, Lycium barbarum 5.0, Poria cocos 4.0, Euryale ferox 3.0, Polygonatum odoratum 3.0

[0146] 2-B: Polygonatum 6.0, Dioscorea opposita 7.2, Lycium barbarum 6.0, Poria cocos 4.8, Euryale ferox 3.6, Polygonatum odoratum 3.6

[0147] 2-C: Polygonatum sibiricum 7.5%, Dioscorea opposita 9.0%, Lycium barbarum 7.5%, Poria cocos 6.0%, Euryale ferox 4.5%, Polygonatum odoratum 4.5%

[0148] Category 3: Ancient Wine Formula for Strengthening the Spleen, Removing Dampness, and Nourishing the Stomach

[0149] Baseline A Herbal (kg): Poria cocos 6.0, Dioscorea opposita 5.0, Coix lacryma-jobi 5.0, Dolichos lablab 3.0, Crataegus pinnatifida 3.0, Papaya 5.0

[0150] 3-A: Poria cocos 6.0, Dioscorea opposita 5.0, Coix lacryma-jobi 5.0, Dolichos lablab 3.0, Crataegus pinnatifida 3.0, Papaya 5.0

[0151] 3-B: Poria cocos 7.2, Dioscorea opposita 6.0, Coix lacryma-jobi 6.0, Dolichos lablab 3.6, Crataegus pinnatifida 3.6, Chaenomeles speciosa 6.0

[0152] 3-C: Poria cocos 9.0, Dioscorea opposita 7.5, Coix lacryma-jobi 7.5, Dolichos lablab 4.5, Crataegus pinnatifida 4.5, Papaya 7.5

[0153] Category 4: Ancient Wine Formula for Metabolism, Digestion Relief, and Weight Loss

[0154] Baseline A Herbal (kg): Kudzu root 6.0, Mulberry leaf 3.0, Hawthorn 3.0, Yam 4.0, Poria 5.0, Chicory 2.0

[0155] 4-A: Kudzu root 6.0, Mulberry leaf 3.0, Hawthorn 3.0, Yam 4.0, Poria 5.0, Chicory 2.0

[0156] 4-B: Kudzu root 7.2, Mulberry leaf 3.6, Hawthorn 3.6, Yam 4.8, Poria cocos 6.0, Chicory 2.4

[0157] 4-C: Kudzu root 9.0, Mulberry leaf 4.5, Hawthorn 4.5, Yam 6.0, Poria 7.5, Chicory 3.0

[0158] Category 5: Ancient Wine Formula for Clearing the Throat, Soothing the Liver, and Benefiting the Voice

[0159] Standard A Herbal (kg): Citrus reticulata peel 4.0, Platycodon grandiflorus 2.0, Polygonatum odoratum 3.0, Chrysanthemum morifolium 3.0, Double-petaled rose 3.0, Glycyrrhiza uralensis 1.0

[0160] 5-A: Citrus reticulata peel 4.0g, Platycodon grandiflorus 2.0g, Polygonatum odoratum 3.0g, Chrysanthemum morifolium 3.0g, Double-petaled rose 3.0g, Glycyrrhiza uralensis 1.0g

[0161] 5-B: Citrus reticulata peel 4.8%, Platycodon grandiflorus 2.4%, Polygonatum odoratum 3.6%, Chrysanthemum morifolium 3.6%, Double-petaled rose 3.6%, Licorice root 1.2%

[0162] 5-C: Citrus reticulata peel 6.0, Platycodon grandiflorus 3.0, Polygonatum odoratum 4.5, Chrysanthemum morifolium 4.5, Double-petaled rose 4.5, Licorice root 1.5

[0163] Category 6: Ancient Wine Recipes for Women's Beauty and Menstrual Regulation

[0164] Baseline A Herbal (kg): Mulberry 4.0, Goji Berry 5.0, Double-petaled Rose 3.0, Polygonatum 3.0, Dioscorea 5.0, Poria 5.0, Ginger 1.0

[0165] 6-A: Mulberry 4.0, Goji Berry 5.0, Double-petaled Rose 3.0, Polygonatum 3.0, Yam 5.0, Poria 5.0, Ginger 1.0

[0166] 6-B: Mulberry 4.8, Goji Berry 6.0, Double-petaled Rose 3.6, Polygonatum 3.6, Yam 6.0, Poria 6.0, Ginger 1.2

[0167] 6-C: Mulberry 6.0, Goji Berry 7.5, Double-petaled Rose 4.5, Polygonatum 4.5, Yam 7.5, Poria 7.5, Ginger 1.5

[0168] Category 7: Ancient Wine Formula for Relieving Muscle Tension and Promoting Blood Circulation (Fixed ratio of turmeric: black pepper = 20:1, not proportionally scaled up)

[0169] 7-A: Turmeric 5.0, Black pepper 0.25, Kudzu root 7.0, Papaya 5.0, Mulberry leaf 2.0, Mulberry 4.0, Goji berry 3.0

[0170] 7-B: Turmeric 6.0, Black pepper 0.30, Kudzu root 8.0, Papaya 6.0, Mulberry leaf 3.0, Mulberry 5.0, Goji berry 4.0

[0171] 7-C: Turmeric 8.0, Black pepper 0.40, Kudzu root 10.0, Papaya 8.0, Mulberry leaf 4.0, Mulberry 6.0, Goji berry 5.0

[0172] Category 8: Ancient Wine Formula for Clearing Deficiency Heat, Moisturizing Dryness, and Calming the Mind

[0173] Baseline A Herbal (kg): Lily 3.0, Polygonatum odoratum 3.0, Lophatherum gracile 2.0, Chrysanthemum 2.0, Poria cocos 3.0, Honey 2.0

[0174] 8-A: Lily bulb 3.0, Solomon's seal 3.0, Lophatherum gracile leaf 2.0, Chrysanthemum 2.0, Poria cocos 3.0, Honey 2.0

[0175] 8-B: Lily bulb 3.6, Solomon's seal 3.6, Lophatherum gracile 2.4, Chrysanthemum 2.4, Poria cocos 3.6, Honey 2.4

[0176] 8-C: Lily 4.5, Polygonatum odoratum 4.5, Lophatherum gracile 3.0, Chrysanthemum 3.0, Poria cocos 4.5, Honey 3.0

Claims

1. A method for preparing a small-molecule liqueur fermented with ancient wine and newly brewed herbal koji, characterized in that: It is made from a dual-grain base, a single type of white koji fermented rice, a complex symbiotic microbial community, and multiple groups of medicinal and edible herbal ancient wine formulas through segmented coupled bio-fermentation; including the following steps: (1) Raw material pretreatment: Clean glutinous rice is soaked in room temperature water for 8-12 hours, then cooled to 28-30℃ after cooking; sprouted brown rice is soaked in room temperature purified water for 3-4 hours, with the water absorption rate controlled at 25%-30%, and then steamed at low temperature for 20-25 minutes after steaming, and then cooled to 28-30℃ after steaming; all medicinal and edible herbs are dried at 45℃ until the moisture content is ≤10%, and then pulverized into 30-mesh ultrafine powder. All raw materials are tested for pesticide residues, heavy metals, and microorganisms and are used for preparation; the turmeric and black pepper in the muscle-relaxing and blood-activating group are separately and precisely pulverized, while the honey is not pulverized and is used for preparation. (2) Microbial activation: Select pure white koji with corresponding gradient dosage, and inoculate with Aspergillus niger and Lactobacillus plantarum with the corresponding gradient precise dosage for constant temperature activation; (3) Solid-state saccharification: Pure white koji solid-state saccharification activation of the dual-grain base to generate a natural grain small molecule active system; (4) Segmented coupled fermentation: Add the corresponding gradient herbal powder, and perform constant temperature closed liquid coupled fermentation at 29-31℃ for 28-34 days. On the 20th day of fermentation, spray honey evenly into the fermentation tank to complete the deep enzymatic hydrolysis and biotransformation of herbal macromolecules. (5) Modification and harmonization of medicinal properties in the final stage: When fermentation is carried out for 26 to 28 days, tangerine peel is added at once. It relies on the biochemical transformation of microorganisms to neutralize the bias of the medicinal properties of the whole compound, simultaneously enhance the aroma and remove impurities, and stabilize the yin-yang balance of the compound. (6) Coarse filtration and settling: Remove all solid residues, seal the filtrate and let it stand for 24 hours to complete the initial stabilization of the wine and obtain the fermented base wine original liquid; (7) High-proof original mash blending and shaping: Take 50-53 degree pure grain high-proof original mash and fermented base liquor original liquid for precise blending, without adding water or artificial additives, adjust the alcohol content of the finished product to the range of 18-42 degrees, and calibrate the physicochemical indicators of the liquor. (8) Low-temperature closed aging: A constant temperature closed storage tank at 7-9℃ is used for aging for 10-14 days to promote the mutual association and stability of small molecule active substances and simultaneously degrade fusel alcohols and tannins, which are irritating impurities. (9) Multi-stage precision filtration, aseptic low-temperature filling, and volume adjustment to 100L to produce the finished product, Gujiu New Brewed Herbal Fermented Small Molecule Liqueur.

2. The preparation method of a new herbal koji fermented small-molecule liqueur as described in claim 1, characterized in that: The dual-grain base comprises, by weight, 38-44 parts glutinous rice and 16-22 parts germinated brown rice; the amount of white koji added is 2-6 per thousand of the weight of glutinous rice; the amount of Aspergillus niger added is 7-12 per ten thousand of the weight of glutinous rice; and the amount of Lactobacillus plantarum added is 10-15 per ten thousand of the weight of glutinous rice.

3. The preparation method of a new herbal koji fermented small-molecule liqueur as described in claim 1, characterized in that: The ratio of turmeric to black pepper in the muscle-relaxing and blood-activating group is 20:

1.

4. A small-molecule liqueur made from ancient-style newly brewed herbal koji fermented using the preparation method described in claim 1, characterized in that: It includes 8 types: Liver-soothing and calming small molecule liqueur, Spleen-strengthening and kidney-tonifying small molecule liqueur, Spleen-strengthening, dampness-removing and stomach-nourishing small molecule liqueur, Metabolism-eliminating and weight-loss small molecule liqueur, Throat-clearing, liver-soothing and voice-soothing small molecule liqueur, Women's beauty-enhancing and menstruation-regulating small molecule liqueur, Muscle-relaxing and blood-activating small molecule liqueur for treating muscle strain, and Clearing deficiency fire, moisturizing dryness and calming the mind small molecule liqueur.

5. The ancient-style newly brewed herbal koji fermented small-molecule liqueur as described in claim 4, characterized in that: Each small-molecule liqueur is formulated with three gradient ingredient ratios: A) low-dose gentle care, B) standard balanced conditioning, and C) high-efficacy enhanced conditioning. The ratio of herbal ingredients in each formula is A:B:C = 1:1.2:1.

5.

6. The ancient wine-brewed herbal koji fermented small molecule liqueur as described in claim 5, characterized in that: Formula A: 2 / 1000 of white koji, 7 / 1000 of Aspergillus niger, and 10 / 1000 of Lactobacillus plantarum; Formula B: 4 / 1000 of white koji, 9 / 1000 of Aspergillus niger, and 12 / 1000 of Lactobacillus plantarum; Formula C: 6 / 1000 of white koji, 12 / 1000 of Aspergillus niger, and 15 / 1000 of Lactobacillus plantarum.

7. The ancient wine newly brewed herbal koji fermented small molecule liqueur as described in claim 4, characterized in that: The herbal ingredients added to the small-molecule liqueur for soothing the liver and calming the mind include jujube seed, poria cocos, double-petaled rose, lily bulb, chrysanthemum, bamboo leaf, and dried tangerine peel; the herbal ingredients added to the small-molecule liqueur for strengthening the spleen and kidneys include polygonatum rhizome, yam, wolfberry, poria cocos, euryale seed, polygonatum rhizome, and dried tangerine peel; the herbal ingredients added to the small-molecule liqueur for strengthening the spleen, removing dampness, and nourishing the stomach include poria cocos, yam, coix seed, white hyacinth bean, hawthorn, papaya, and dried tangerine peel; the herbal ingredients added to the small-molecule liqueur for metabolism, digestion, and weight loss include kudzu root, mulberry leaf, hawthorn, yam, poria cocos, chicory, and dried tangerine peel; and the herbal ingredients added to the small-molecule liqueur for clearing the throat, soothing the liver, and benefiting the body include... The herbal ingredients in the throat-soothing small molecule liqueur are: tangerine peel, platycodon root, polygonatum rhizome, chrysanthemum, double-petaled rose, licorice root, and dried tangerine peel; the herbal ingredients in the women's beauty-enhancing and menstrual-regulating small molecule liqueur are: mulberry, wolfberry, double-petaled rose, polygonatum rhizome, yam, poria cocos, ginger, and dried tangerine peel; the herbal ingredients in the muscle-relaxing, blood-activating, and fatigue-relieving small molecule liqueur are: kudzu root, turmeric, black pepper, papaya, mulberry leaf, mulberry, wolfberry, and dried tangerine peel; and the herbal ingredients in the clearing heat, moisturizing dryness, and calming the mind small molecule liqueur are: lily bulb, polygonatum rhizome, bamboo leaf, chrysanthemum, poria cocos, honey, and dried tangerine peel.