A preparation process of herbal wine with improved glutinous rice flavor

Abstract

The application discloses a preparation process of herbal liquor with improved glutinous rice flavor, and relates to the technical field of liquor brewing. The process combines fragrant rice and leaves of Rauvolfia verticillata Benth. rich in 2-acetyl-1-pyrroline, and uses the naturally existing 2-acetyl-1-pyrroline and its precursor in the leaves of Rauvolfia verticillata Benth. to realize multi-path strengthening of the glutinous rice flavor in the whole brewing process, significantly improve the content of 2-acetyl-1-pyrroline in the liquor body, and endow the liquor body with rich and lasting glutinous rice flavor.

Description

Technical Field

[0001] This invention belongs to the field of baijiu brewing technology, specifically relating to a process for preparing herbal wine that enhances the flavor of glutinous rice. Background Technology

[0002] The glutinous rice aroma is a highly favored fragrance characteristic in baijiu (Chinese liquor), with its main aroma compound being 2-acetyl-1-pyrroline (2-AP). This compound possesses strong aroma characteristics of popcorn, fragrant rice, and toasted bread, with an odor threshold as low as 0.02 ng / L in air. It is a major contributor to the characteristic aroma of fragrant rice varieties such as Xianghe glutinous rice and Basmati fragrant rice. Xianghe glutinous rice varieties from southeastern Guizhou (such as Leijiahe, Honghe, and Lashuihe) have been confirmed to contain 2-acetyl-1-pyrroline, and liquor brewed from these varieties exhibits a unique glutinous rice aroma.

[0003] However, current glutinous rice-flavored liquor production suffers from low 2-acetyl-1-pyrrolline content and a lack of pronounced glutinous rice aroma characteristics. While existing technologies have attempted to enhance liquor flavor by adding traditional Chinese medicinal herbs to the starter culture, such as chrysanthemum, dried tangerine peel, Imperata cylindrica root, and mint, or using herbs like *Salvia splendens* and *Salvia miltiorrhiza* in starter culture production, these methods primarily focus on improving the health benefits or basic flavor of the starter culture, without systematically addressing the generation and enhancement of the characteristic glutinous rice aroma component, 2-acetyl-1-pyrrolline. For example, patent CN114736759A discloses a fragrant rice-type liquor and its preparation method, which introduces fresh fragrant rice plants into a light-aroma liquor by soaking, distilling, or fermenting them instead of using rice husks. However, the technical solution has the following limitations: (1) it only adopts a single addition path and the source of aroma substances is singular; (2) it does not involve the systematic utilization of 2-AP precursors in fragrant rice plants; (3) it does not achieve synergistic aroma enhancement in multiple stages throughout the entire process.

[0004] Pandanus amaryllifolius, also known as Pandanus leaf, is a perennial tropical herbaceous plant belonging to the Pandanaceae family. Fresh Pandanus amaryllifolius leaves contain over 100 μg / g of 2-acetyl-1-pyrrolidine, possessing a typical "zongzi" (sticky rice dumpling) aroma. Studies have shown that adding Pandanus amaryllifolius leaves during the rice cooking process allows 2-acetyl-1-pyrrolidine to migrate from the leaves into the rice. Furthermore, Pandanus amaryllifolius leaves are rich in phenolic compounds, flavonoids, alkaloids, and other bioactive substances, exhibiting antioxidant, anti-inflammatory, and fatigue-relieving effects. Currently, there is no systematic technical solution for applying Pandanus amaryllifolius leaves throughout the entire process of brewing glutinous rice wine to enhance its aroma.

[0005] Therefore, there is an urgent need to develop a herbal wine preparation process that combines fragrant glutinous rice with herbs containing 2-acetyl-1-pyrrolidine. This process would increase the content of 2-acetyl-1-pyrrolidine in the wine throughout the entire process, from raw material compatibility, herbal treatment, fermentation optimization to distillation extraction, while also giving the wine a rich glutinous rice aroma and a high content of health-promoting components. Summary of the Invention

[0006] This invention addresses the technical shortcomings of existing glutinous rice wines, such as low 2-acetyl-1-pyrrolline content and lack of prominent glutinous rice aroma, by providing a herbal wine preparation process to enhance the glutinous rice aroma. This process combines fragrant glutinous rice with a herbaceous plant (Panax notoginseng leaf) rich in 2-acetyl-1-pyrrolline, utilizing the naturally occurring 2-acetyl-1-pyrrolline and its precursors in the herbaceous plant to achieve multi-pathway enhancement of the glutinous rice aroma throughout the brewing process. This significantly increases the 2-acetyl-1-pyrrolline content in the wine, giving it a rich and lasting glutinous rice aroma, while also resulting in high levels of squalene and total flavonoids.

[0007] As a first aspect of the present invention, the present invention provides a process for preparing herbal wine with enhanced glutinous rice aroma, comprising the following steps: (1) Fresh leaves of Pandanus odoratus were taken and pretreated to prepare Pandanus odoratus leaf powder and Pandanus odoratus leaf extract concentrate; (2) Prepare raw materials according to the following weight ratio: 50-70 parts of glutinous rice flour, 20-30 parts of wheat bran, 10-20 parts of the powder of the fragrant dewdrop leaf obtained in step (1), 3-8 parts of the powder of the Polygonum hydropiper, and 2-5 parts of the powder of licorice. Mix with water to prepare the koji blank, and then prepare the herbal wine koji through cultivation. (3) Soak the glutinous rice raw material in hot water, drain the water, and then spread fresh Pandanus leaf segments evenly on the grain surface at 5-15% of the weight of the glutinous rice. Steam for 1-2 hours. (4) After steaming, remove the leaves of the fragrant dewdrop, spread the glutinous rice to cool down to below 40°C, add the herbal wine yeast prepared in step (2) at 0.5 to 1.0% of the weight of the glutinous rice, and mix well; (5) After the glutinous rice is fermented, it is placed in a box for saccharification. The temperature of the box is controlled at 25-32℃ and the saccharification time is 18-22 hours. When the temperature of the box rises to 37-39℃, it is taken out of the box. (6) After the grains are removed from the box, mix them with the lees and rice husks, and add the concentrated extract of Pandanus leaf extract prepared in step (1). The amount of Pandanus leaf extract concentrate added is 1-5% of the weight of the glutinous rice. After mixing evenly, pack the mixture into a container, seal it, and ferment it at 28-35℃ for 10-15 days. (7) Before steaming, mix the mash with fresh Pandanus leaf segments in a mass ratio of 20:1 to 10:1 and then load the mash into the steamer for distillation. Collect the middle fraction as the base liquor for herbal wine. (8) The herbal wine base prepared in step (7) is aged at 15-25℃ for more than 12 months; after aging, the wine is soaked with 0.1-0.5 g / L of euphorbia leaf powder for 48-72 hours, and then filtered to obtain a high-proof finished herbal wine.

[0008] Preferably, in step (1), 20 to 40 parts by weight of fresh Pandanus leaves are taken, dried by vacuum freeze-drying until the moisture content is ≤5%, and pulverized through an 80 to 120 mesh sieve to obtain Pandanus leaf powder.

[0009] Preferably, in step (1), 20 to 40 parts by weight of fresh Pandanus leaves are taken, 3 to 5 times the weight of 40 to 60% vol edible alcohol is added, and the mixture is refluxed at 40 to 60°C for 2 to 4 hours. The mixture is then filtered, the extract is collected, and concentrated to 1 / 5 to 1 / 3 of the original volume to obtain a concentrated Pandanus leaf extract.

[0010] Preferably, in step (2), the moisture content of the koji blank is 40-50%, and the koji blank is cultured at 28-32℃ and relative humidity of 85-95% for 48-72 hours until the surface of the koji blank is covered with white mycelium. After drying, the herbal wine koji is obtained.

[0011] Preferably, in step (3), the glutinous rice raw material is fragrant glutinous rice with a 2-acetyl-1-pyrrolidone content of not less than 50 μg / kg.

[0012] Preferably, in step (3), the glutinous rice raw material is soaked in hot water at 80-85℃ for 10-12 hours. After draining the excess water, fresh Pandanus leaf segments are evenly spread on the grain surface at 5-15% of the weight of the glutinous rice. The grain is steamed for 30 minutes, and then simmered in hot water at 80-90℃ until the grain flowering rate reaches 85-90%. After draining the water, the grain is steamed again for 1 hour.

[0013] Preferably, in steps (3) and (7), the length of the fresh Pandanus leaf segment is 2 to 5 cm.

[0014] Preferably, in step (6), the amount of lees used is 0.9 to 1.0 times the weight of glutinous rice, and the amount of rice husks used is 10 to 12% of the weight of glutinous rice.

[0015] Preferably, in step (7), slow distillation is used, the flow rate is controlled at 1 to 1.5 kg / min, the distillate is collected in segments according to the outflow order, and the middle fraction with the highest 2-acetyl-1-pyrrolline content is collected as the base wine of the herbal wine.

[0016] As a second aspect of the present invention, the present invention provides a glutinous rice-flavored herbal wine prepared by the above method, wherein the herbal wine contains 2-acetyl-1-pyrrolidone content >2000 μg / L, squalene content >3000 μg / L, and total flavonoid content >1500 μg / L.

[0017] Compared with the prior art, the present invention has the following advantages: (1) Innovatively, Pandanus leaves are introduced into the brewing of glutinous rice wine. This invention is the first to systematically apply Pandanus leaves, which are rich in 2-acetyl-1-pyrrolidine, to the entire brewing process of glutinous rice wine, making full use of the high natural content of 2-acetyl-1-pyrrolidine and its precursors in Pandanus leaves.

[0018] (2) Synergistic aroma enhancement through multiple pathways. This invention achieves multi-pathway and multi-level enhancement of 2-acetyl-1-pyrrolline in the entire brewing process through steam infiltration of Pandanus leaves during the cooking process, microbial transformation of Pandanus leaf powder in herbal yeast, addition of extract concentrate during fermentation, and distillation of Pandanus leaves in the still and soaking treatment during aging. This significantly improves the content and stability of glutinous rice aroma characteristic substances in the liquor.

[0019] (3) Dual supplementation of precursors and end products. Pandanus leaves not only contain the 2-acetyl-1-pyrroline end product, but are also rich in Maillard reaction precursors such as proline. By adding different forms of Pandanus leaf raw materials at different stages, this invention not only directly supplements 2-acetyl-1-pyrroline, but also provides sufficient precursors for the Maillard reaction during fermentation and distillation, thus achieving a dual aroma-enhancing effect.

[0020] (4) Synergistic effect of health care functions. Pandanus leaves are rich in phenolic substances, flavonoids, alkaloids and other bioactive components, which have health care effects such as anti-oxidation, anti-inflammation and fatigue relief. The herbal wine prepared by this invention has a rich glutinous rice aroma and also has the natural health care functions of herbal plants.

[0021] (5) The process is simple and easy to industrialize. The raw materials used in this invention are all natural edible herbaceous plants and grains. The process flow is clear and the conditions of each step are controllable, making it suitable for large-scale production. Detailed Implementation

[0022] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to embodiments. It should be understood that the specific embodiments described herein are for illustrative purposes only and are not intended to limit the invention in any way. It should be noted that, unless otherwise specified, the following embodiments and features can be combined with each other. It should also be understood that the terminology used in the embodiments of this invention is for describing specific implementation schemes and not for limiting the scope of protection of this invention.

[0023] When a range of values ​​is given, it should be understood that, unless otherwise stated in this invention, the two endpoints of each range and any value between the two endpoints may be selected.

[0024] Unless otherwise defined, all technical and scientific terms used in this invention have the same meaning as commonly used in the field to which this invention pertains. The terminology used to describe this invention is intended only to describe a particular implementation and is not intended to limit the scope of the teachings. This invention can be implemented using any prior art methods, apparatus, and materials similar to or equivalent to those described, used, or made in the embodiments of this invention.

[0025] The term “and / or” as used herein should be understood to mean any one of the options or any combination of two or more of the options.

[0026] As used herein, the term "about" indicates a range of ±20% of the following value. In some embodiments, the term "about" indicates a range of ±10% of the following value. In some embodiments, the term "about" indicates a range of ±5% of the following value.

[0027] This specific embodiment provides a process for preparing herbal wine that enhances the aroma of glutinous rice, including the following steps: (a) Raw material preparation (1) Glutinous rice raw material: Xianghe glutinous rice with a 2-acetyl-1-pyrrolidone content of not less than 100 μg / kg is selected as the main raw material for brewing. The Xianghe glutinous rice variety is Leijiahe.

[0028] (2) Herbal raw materials: Herbal plants rich in 2-acetyl-1-pyrrolidine are selected. The herbal plants are Pandanus leaves (also known as Pandanus leaves). The selected Pandanus leaves contain 2-acetyl-1-pyrrolidine content of not less than 100 μg / g (fresh weight) and proline content of 2.3 mg / g (dry weight).

[0029] (II) Herbaceous plant pretreatment (1) Pick fresh Pandanus leaves, remove withered and yellow leaves and roots, wash with clean water and drain.

[0030] (2) Cut the washed Pandanus leaves into the following three parts and process them separately: ① Fresh leaves for direct use: Take 30-50 parts by weight of fresh Pandanus leaves, cut them into 2-5 cm sections, and set aside; ② Drying and powdering section: Take 20-40 parts by weight of fresh Pandanus leaves, dry them by vacuum freeze drying until the moisture content is ≤5%, pulverize them through an 80-120 mesh sieve to obtain Pandanus leaf powder; ③ Preparation of extract: Take 20-40 parts by weight of fresh Pandanus leaves, add 3-5 times the weight of 40-60% vol edible alcohol, reflux extract at 40-60℃ for 2-4 hours, filter, collect the extract, concentrate to 1 / 5-1 / 3 of the original volume to obtain Pandanus leaf extract concentrate.

[0031] (III) Preparation of Herbal Fermentation Starter (1) Prepare the raw materials according to the following weight ratio: 50-70 parts glutinous rice flour, 20-30 parts wheat bran, 10-20 parts of the fragrant dewdrop leaf powder obtained in step (II), 3-8 parts of the Polygonum hydropiper powder, and 2-5 parts of the licorice powder.

[0032] (2) Mix the above raw materials evenly, add water to adjust the moisture content to 40-50%, and make koji blanks.

[0033] (3) Cultivate the koji blanks at 28-32℃ and 85-95% relative humidity for 48-72 hours until the surface of the koji blanks is covered with white mycelium. After drying, the herbal koji is obtained.

[0034] (iv) Herbal wine brewing (1) Soaking and steaming: Soak the fragrant glutinous rice from step (I) in hot water at 80-85℃ for 10-12 hours. After draining the excess water, steam for 30 minutes, then simmer in hot water at 80-90℃ until the grain flowering rate reaches 85-90%. After draining the water, steam again for 1 hour. During the steaming process, spread the fresh Pandanus leaf segments from step (II) ① evenly on the grain surface at 5-15% of the weight of the fragrant glutinous rice, so that the 2-acetyl-1-pyrrolidone in the Pandanus leaves can penetrate into the glutinous rice with the steam during the steaming process.

[0035] (2) Cooling and adding yeast: After steaming, remove the leaves of the fragrant dewdrop, spread the glutinous rice to cool down to below 40℃, add the herbal yeast prepared in step (3) at 0.5 to 1.0% of the weight of the glutinous rice, and mix evenly.

[0036] (3) Saccharification: After the glutinous rice is fermented, it is placed in a box for saccharification. The temperature in the box is controlled at 25-32℃, and the saccharification time is 18-22 hours. When the temperature in the box rises to 37-39℃, it is taken out of the box.

[0037] (4) Fermentation: After removing the grains from the mold, mix in 0.9 to 1.0 times the weight of the glutinous rice with the prepared mash and 10 to 12% of the weight of the glutinous rice with rice husks, and add the concentrated extract of Pandanus leaf extract from step (II) ③, with an addition amount of 1 to 5% of the weight of the glutinous rice. After mixing evenly, pack the mixture into a container, seal it with a film, and ferment it at 28 to 35°C for 10 to 15 days.

[0038] (5) Distillation: After fermentation, the mash is distilled. Before loading the still, the mash is mixed evenly with the fresh Pandanus leaf segments reserved in step (II) ① at a ratio of 20:1 to 10:1 and then loaded into the still. Slow-fire distillation is adopted, and the flow rate is controlled at 1 to 1.5 kg / min. The distillate is collected in segments according to the order of outflow, and the middle fraction with the highest 2-acetyl-1-pyrrolline content is collected as the base wine of the herbal wine.

[0039] (v) Aging and Blending (1) Transfer the herbal wine base obtained in step (iv) into a ceramic jar and age it at 15-25℃ for more than 12 months.

[0040] (2) After aging, the wine is soaked with the euphorbia leaf powder from step (II) ② at an addition rate of 0.1 to 0.5 g / L for 48 to 72 hours. After filtration, the high-proof herbal wine is obtained.

[0041] The following embodiments are provided to aid in understanding the present invention. However, it should be understood that these embodiments are for illustrative purposes only and do not constitute any limitation. The actual scope of protection of the present invention is set forth in the claims. It should be understood that any modifications and changes can be made without departing from the spirit of the present invention. Unless otherwise specified, the raw materials used in the embodiments are all commercially available products in the art, their specifications are conventional specifications in the art, and the methods used are conventional methods in the art. The instruments and equipment used in the embodiments are conventional instruments and equipment in the art.

[0042] In the following examples, 2-acetyl-1-pyrrolidone was detected using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Specific conditions were as follows: Extraction head: 50 / 30 μm DVB / CAR / PDMS fiber head; Extraction temperature: 60℃; Extraction time: 30 min; Gas chromatography conditions: DB-5MS capillary column (30 m × 0.25 mm × 0.25 μm), temperature program: initial temperature 40℃ held for 3 min, increased to 200℃ at 5℃ / min, then increased to 250℃ at 10℃ / min held for 5 min; Mass spectrometry conditions: EI ion source, electron energy 70 eV, full scan mode; Quantitative method: internal standard method, with 2,4,6-trimethylpyridine as the internal standard.

[0043] Squalene was detected using multistage liquid-liquid microextraction (MLME) under the following conditions: Extraction head: 50 / 30 μm DVB / CAR / PDMS fiber head; Extraction temperature: 50℃; Extraction time: 50 min; Gas chromatography column: DB-5MS (30 m × 0.25 mm × 0.25 μm), initial temperature 40℃ (1 min), increased to 180℃ at 3℃ / min, and then increased to 260℃ (5 min) at 15℃ / min; Mass spectrometry conditions: EI ion source, electron energy 70 eV, full scan mode; Quantitative method: internal standard method, with squalane as the internal standard.

[0044] The total flavonoids were determined using spectrophotometry, with the following specific conditions: Reference standard: Rutin; Colorimetric reagents: 5% NaNO2 solution, 10% Al(NO3)3 solution, NaOH solution; Detection wavelength: 500 - 510 nm; Linear range: 0–205.682 μg (as rutin).

[0045] Example 1 This embodiment provides a process for preparing herbal wine that enhances the aroma of glutinous rice, including the following steps: (1) Raw material preparation Red glutinous rice was selected as the main ingredient for brewing. The content of 2-acetyl-1-pyrrolidone in the raw material was tested and found to be 0.62 μg / kg. Fresh Pandanus leaves were picked, withered and yellowed leaves and roots were removed, and the leaves were washed with clean water and drained.

[0046] (2) Herbaceous plant pretreatment Take 100 kg of fresh Pandanus leaves, of which 40 kg is cut into 3 cm segments and used directly as the fresh leaves; 30 kg is dried by vacuum freeze-drying until the moisture content is ≤5%, and then pulverized through a 100-mesh sieve to obtain Pandanus leaf powder; 30 kg is added with 4 times its weight of 50% vol edible alcohol, and refluxed at 50℃ for 3 hours, filtered, the extract is collected, and concentrated to 1 / 4 of the original volume to obtain Pandanus leaf extract concentrate.

[0047] (3) Preparation of herbal yeast Prepare the raw materials according to the following weight ratio: 60 kg glutinous rice flour, 25 kg wheat bran, 15 kg Pandanus leaf powder, 5 kg Polygonum hydropiper powder, and 3 kg licorice powder. Mix the above raw materials evenly, add water to adjust the moisture content to 45%, and make the koji blank. Cultivate the koji blank at 30℃ and 90% relative humidity for 60 hours until the surface of the koji blank is covered with white mycelium. After drying, the herbal wine koji is obtained.

[0048] (4) Herbal wine brewing ① Soaking and steaming: Soak 100 kg of red glutinous rice in 85℃ hot water for 11 hours. After draining the excess water, steam for 30 minutes, then simmer in 85℃ hot water until the grain flowering rate reaches 88%. After draining the water, steam again for 1 hour. During the steaming process, spread 10 kg of fresh Pandanus leaf segments from step (2) evenly on the grain surface.

[0049] ② Cooling and adding yeast: After steaming, remove the leaves of the fragrant glutinous rice, spread the glutinous rice to cool to 38℃, add 0.8 kg of herbal yeast, and mix well.

[0050] ③ Saccharification: After adding the starter culture, put the glutinous rice into a saccharification box at a temperature of 28℃ for 20 hours. Remove the rice from the box when the temperature reaches 38℃.

[0051] ④ Fermentation: After being removed from the fermentation chamber, mix in 90 kg of fermented mash and 11 kg of rice husks, and add 3 kg of concentrated Anemarrhena asphodeloides leaf extract from step (2). After mixing evenly, pack into a container, seal with a film, and ferment at 32°C for 8 days.

[0052] ⑤ Distillation: After fermentation, the mash is distilled. Before loading the still, the mash is mixed evenly with the fresh Pandanus leaf segments reserved in step (2) at a ratio of 15:1 and then loaded into the still. Slow distillation is adopted, and the flow rate is controlled at 1.2 kg / min. The distillate is collected in segments according to the order of outflow, and the middle fraction with the highest 2-acetyl-1-pyrroline content is collected as the base wine of the herbal wine.

[0053] (5) Aging and blending The herbal wine base was transferred to a ceramic jar and aged at 20°C for 24 months. After aging, the wine was soaked with 0.3 g / L of the Panax notoginseng leaf powder from step (2) for 60 hours. After filtration, the finished herbal wine was obtained.

[0054] The test results of the obtained liquor are shown in Table 1.

[0055] Example 2 This embodiment provides a process for preparing herbal wine that enhances the aroma of glutinous rice, including the following steps: (1) Raw material preparation Leijiahe fragrant glutinous rice is selected as the main ingredient for brewing, supplemented with sorghum in a weight ratio of 5:1. Fresh Pandanus leaves are picked, withered and yellowed leaves and roots are removed, and the leaves are washed with clean water and drained.

[0056] (2) Herbaceous plant pretreatment Same as step (2) in Example 1.

[0057] (3) Preparation of herbal yeast Prepare the raw materials according to the following weight ratio: 70 kg glutinous rice flour, 20 kg wheat bran, 10 kg Pandanus leaf powder, 8 kg Polygonum hydropiper powder, and 2 kg licorice powder. The preparation method is the same as step (3) in Example 1.

[0058] (4) Herbal wine brewing ① Soaking and steaming: Soak 80 kg of Lei Jiahe fragrant glutinous rice and 20 kg of sorghum in 85℃ hot water (11 hours for fragrant glutinous rice and 10 hours for glutinous sorghum). During steaming, spread fresh Pandanus leaf segments evenly on the grain surface at 8% of the weight of the mixed grain. The remaining operations are the same as step (4)① in Example 1.

[0059] ② Cooling, adding koji, saccharification, fermentation, and distillation: Same as steps (4) ② to ⑤ in Example 1.

[0060] (5) Aging and blending Same as step (5) in Example 1.

[0061] The test results of the obtained liquor are shown in Table 1.

[0062] Example 3 This embodiment provides a process for preparing herbal wine that enhances the aroma of glutinous rice, including the following steps: (1) Raw material preparation The main ingredient for brewing is fragrant glutinous rice grown in Wax Water, supplemented with regular rice at a mass ratio of 4:1. Fresh Pandanus leaves are harvested and processed in the same way as in Example 1.

[0063] (2) Herbaceous plant pretreatment Same as step (2) in Example 1, wherein 50 kg of fresh Pandanus leaf segments, 20 kg of Pandanus leaf powder, and 30 kg of Pandanus leaf extract concentrate are prepared.

[0064] (3) Preparation of herbal yeast Prepare the raw materials according to the following weight ratio: 50 kg glutinous rice flour, 30 kg wheat bran, 20 kg Pandanus leaf powder, 3 kg Polygonum hydropiper powder, and 5 kg licorice powder. The preparation method is the same as step (3) in Example 1.

[0065] (4) Herbal wine brewing ① Soaking and steaming: Soak 80 kg of fragrant glutinous rice and 20 kg of rice separately in 85℃ hot water (11 hours for fragrant glutinous rice and 8 hours for rice). During steaming, spread fresh Pandanus leaf segments evenly on the grain surface at 12% of the weight of the mixed grain. The remaining operations are the same as step (4)① in Example 1.

[0066] ② Cooling, adding yeast, saccharification, fermentation, and distillation: Same as steps (4) ② to ⑤ in Example 1, wherein the amount of concentrated extract of Pandanus leaf added is 4% of the weight of glutinous rice.

[0067] (5) Aging and blending Same as step (5) in Example 1, wherein the amount of *Panax notoginseng* leaf powder added is 0.5 g / L, and the soaking time is 48 hours.

[0068] The test results of the obtained liquor are shown in Table 1.

[0069] Comparative Example 1 In this comparative example, ordinary glutinous rice was used as the raw material, without the addition of Pandanus leaves and related extracts. The process followed traditional glutinous rice wine brewing techniques: 100 kg of glutinous rice was soaked in 85℃ hot water for 11 hours, drained, and then steamed for 30 minutes. It was then simmered in 85℃ hot water until the grains reached an 88% flowering rate. After draining, it was steamed again for 1 hour. The rice was cooled to 38℃, and 0.8 kg of traditional yeast was added and mixed thoroughly. The glutinous rice was then placed in a saccharification chamber at 28℃ for 20 hours. It was removed from the chamber when the temperature reached 38℃. After removal, 90 kg of fermented mash and 11 kg of rice husks were mixed in, and the mixture was bottled, sealed with a thin film, and fermented at 32℃ for 8-10 days. After fermentation, the mash was slowly distilled at a flow rate of 1.2 kg / min. The distillate was collected in fractions according to the order of flow, and the middle fraction was used as the base wine. The base liquor is transferred to earthenware jars and aged at 20°C for 24 months. After aging, the finished liquor is obtained.

[0070] The test results of the obtained liquor are shown in Table 1.

[0071] Comparative Example 2 In this comparative example, referring to Scheme 1 in CN114736759A, the aroma of fragrant rice was infused into a light-aroma baijiu using an immersion method. The specific steps are as follows: ④ Fresh pandanus leaves were infused with the baijiu prepared in Comparative Example 1 at a ratio of 1:3. The immersion time was 5 days. ⑤ The pandanus leaves were removed, and the remaining liquor was filtered to form the infused baijiu.

[0072] The test results of the obtained liquor are shown in Table 1.

[0073] Comparative Example 3 In this comparative example, referring to Scheme 2 in CN114736759A, the difference from Example 1 is that fresh Pandanus leaves are added only during distillation to produce baijiu. Specifically, a layer of fresh Pandanus leaf segments is placed on top of the mash after it has been prepared. The ratio of grain to fresh Pandanus leaf segments is 10:1, and the distillation is carried out with the lid on.

[0074] The test results of the obtained liquor are shown in Table 1.

[0075] Comparative Example 4 In this comparative example, referring to Scheme 3 in CN114736759A, the difference from Example 1 is that only fresh pandan leaves (crushed or chopped) are added during the fermentation process. Specifically, fresh pandan leaves replace rice husks, are mixed evenly, packed into jars, sealed with a film, and fermented at 32°C for 8 days.

[0076] The test results of the obtained liquor are shown in Table 1.

[0077] Table 1: Content of each active ingredient in the examples and comparative examples

[0078] The herbal wine preparation process for enhancing the aroma of glutinous rice provided by this invention combines fragrant glutinous rice with Pandanus leaves, achieving multi-pathway enhancement of the characteristic components of glutinous rice aroma throughout the entire process of steaming, koji making, fermentation, distillation, and aging. This process is clear, simple to operate, and uses readily available natural raw materials, making it suitable for large-scale industrial production. The resulting herbal wine not only possesses a rich glutinous rice aroma and a unique herbal fragrance but also exhibits the natural health benefits of herbs, demonstrating promising market application prospects and economic benefits.

[0079] The above embodiments merely illustrate several implementation methods of the present invention, and their descriptions are relatively specific and detailed, but they should not be construed as limiting the scope of the patent application. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of the present invention, and these all fall within the protection scope of the present invention. Therefore, the protection scope of the present invention should be determined by the appended claims.

Claims

1. A process for preparing herbal wine that enhances the aroma of glutinous rice, characterized in that, Includes the following steps: (1) Fresh leaves of Pandanus odoratus were taken and pretreated to prepare Pandanus odoratus leaf powder and Pandanus odoratus leaf extract concentrate; (2) Prepare raw materials according to the following weight ratio: 50-70 parts of glutinous rice flour, 20-30 parts of wheat bran, 10-20 parts of the fragrant dewdrop leaf powder obtained in step (1), 3-8 parts of the Polygonum hydropiper powder, and 2-5 parts of licorice powder. Mix with water to prepare koji blanks, and then prepare herbal wine koji through cultivation. (3) Soak the glutinous rice raw material in hot water, drain the water, and then spread fresh Pandanus leaf segments evenly on the grain surface at 5-15% of the weight of the glutinous rice. Steam for 1-2 hours. (4) After steaming, remove the leaves of the fragrant dewdrop, spread the glutinous rice to cool down to below 40°C, add the herbal wine yeast prepared in step (2) at 0.5 to 1.0% of the weight of the glutinous rice, and mix well; (5) After the glutinous rice is fermented, it is placed in a box for saccharification. The temperature of the box is controlled at 25-32℃ and the saccharification time is 18-22 hours. When the temperature of the box rises to 37-39℃, it is taken out of the box. (6) After the grains are removed from the box, mix them with the lees and rice husks, and add the concentrated extract of Pandanus leaf extract prepared in step (1). The amount of Pandanus leaf extract concentrate added is 1-5% of the weight of the glutinous rice. After mixing evenly, pack the mixture into a container, seal it, and ferment it at 28-35℃ for 10-15 days. (7) Before steaming, mix the mash with fresh Pandanus leaf segments in a mass ratio of 20:1 to 10:1 and then load the mash into the steamer for distillation. Collect the middle fraction as the base liquor for herbal wine. (8) The herbal wine base prepared in step (7) is aged at 15-25℃ for more than 12 months; after aging, the wine is soaked with 0.1-0.5 g / L of euphorbia leaf powder for 48-72 hours, and then filtered to obtain a high-proof finished herbal wine.

2. The herbal wine preparation process according to claim 1, characterized in that, In step (1), 20 to 40 parts by weight of fresh Pandanus leaves are taken, dried by vacuum freeze-drying until the moisture content is ≤5%, and then pulverized through an 80 to 120 mesh sieve to obtain Pandanus leaf powder.

3. The herbal wine preparation process according to claim 1, characterized in that, In step (1), take 20 to 40 parts by weight of fresh Pandanus leaves, add 3 to 5 times the weight of 40 to 60% vol edible alcohol, reflux extract at 40 to 60°C for 2 to 4 hours, filter, collect the extract, and concentrate to 1 / 5 to 1 / 3 of the original volume to obtain Pandanus leaf extract concentrate.

4. The herbal wine preparation process according to claim 1, characterized in that, In step (2), the moisture content of the koji blank is 40-50%. The koji blank is cultured at 28-32℃ and relative humidity of 85-95% for 48-72 hours until the surface of the koji blank is covered with white mycelium. After drying, herbal wine koji is obtained.

5. The herbal wine preparation process according to claim 1, characterized in that, In step (3), the glutinous rice raw material is fragrant glutinous rice with a 2-acetyl-1-pyrrolidone content of not less than 100 μg / kg.

6. The herbal wine preparation process according to claim 1, characterized in that, In step (3), the glutinous rice raw material is soaked in hot water at 80-85℃ for 10-12 hours. After draining the excess water, fresh succulent leaf segments are evenly spread on the grain surface at 5-15% of the weight of the glutinous rice. The grain is steamed for 30 minutes, and then simmered in hot water at 80-90℃ until the grain flowering rate reaches 85-90%. After draining the water, the grain is steamed again for 1 hour.

7. The herbal wine preparation process according to claim 1, characterized in that, In steps (3) and (7), the length of the fresh Pandanus leaf segment is 2 to 5 cm.

8. The herbal wine preparation process according to claim 1, characterized in that, In step (6), the amount of lees used is 0.9 to 1.0 times the weight of glutinous rice, and the amount of rice husks used is 10 to 12% of the weight of glutinous rice.

9. The herbal wine preparation process according to claim 1, characterized in that, In step (7), slow distillation is used, the flow rate is controlled at 1 to 1.5 kg / min, the distillate is collected in segments according to the outflow order, and the middle fraction with the highest 2-acetyl-1-pyrrolline content is collected as the base liquor for herbal wine.

10. A glutinous rice-flavored herbal wine prepared using the process described in any one of claims 1-9, characterized in that, The herbal wine contains ≥ 2000 μg / L of 2-acetyl-1-pyrrolidone, ≥ 3000 μg / L of squalene, and ≥ 1500 μg / L of total flavonoids.

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