CN111718820A - Health-care yellow wine with blood sugar reducing effect and preparation process thereof - Google Patents

Abstract

The invention discloses a health-care yellow wine with the efficacy of reducing blood sugar and a preparation process thereof, relating to the technical field of health-care food; in order to solve the problem of reducing the digestion rate of starch; a health yellow wine with blood sugar reducing effect comprises the following components by weight: 3.5 parts of quercetin and 3.5 parts of cyanidin-3-glucoside; a preparation process of health yellow wine with blood sugar reducing effect comprises the following steps: taking the weight components of the raw materials for standby. The quercetin and cyanidin-3-glucoside are added to inhibit the starch hydrolase from releasing glucose, so that the digestion of starch food is interfered, the starch digestion rate can be effectively slowed down, sudden rise of blood sugar is avoided, the two polyphenols and the starch hydrolase interact to inhibit the biological activity of the starch hydrolase, the starch hydrolysis degree can be slowed down to 80 percent when the addition amount is more than 5 percent, the generation of sugar in blood is greatly reduced, and the blood sugar concentration is reduced so as to relieve the symptoms of diabetes.

Description

Health-care yellow wine with blood sugar reducing effect and preparation process thereof

Technical Field

The invention relates to the technical field of health-care food, in particular to health-care yellow wine with a blood sugar reducing effect and a preparation process thereof.

Background

With the improvement of living standard, the aggravation of aging of population and the change of living habits, the incidence rate of type 2 diabetes is higher and higher, type 2 diabetes is caused by insensitivity or insufficient insulin of patients, and therefore, the patients can be improved and prevented by medicines or foods, and the patients are not suitable for eating foods with high glycemic indexes, such as: the staple food, the grain wine and the like rich in starch have the advantages that the postprandial blood sugar level is increased rapidly, the incidence rate of diabetes mellitus is increased continuously, the diabetes mellitus can be controlled only and cannot be completely cured, the diabetes mellitus is treated from the aspect of diet, and the life quality of a patient can be improved remarkably, so that the improvement and prevention of postprandial hyperglycemia by inhibiting amylase to release glucose through functional polyphenol is a key method for controlling type 2 diabetes mellitus, and the problem that the diabetes mellitus patient cannot drink the grain wine is solved fundamentally.

Through retrieval, the Chinese patent with the application number of CN201810255758.8 discloses a health-care yellow wine for reducing blood sugar and blood fat and a preparation method thereof, wherein the health-care yellow wine is prepared from the following raw materials in parts by weight: 40-60 parts of glutinous rice flour, 2-3 parts of salt, 10-15 parts of corn kernels, 10-15 parts of buckwheat kernels, 6-9 parts of cucumbers, 4-6 parts of dark green tea, 4-6 parts of sargassum fusiforme, 4-6 parts of lycium ruthenicum, 2-3 parts of kudzu roots, 4-6 parts of cyclocarya paliurus leaves, 3-5 parts of basil seeds, 10-15 parts of acid-soluble soybean protein, a proper amount of alpha-amylase and complex enzyme, and a proper amount of saccharifying enzyme and dry yellow wine yeast. The health-care yellow wine for reducing blood sugar and blood fat and the preparation method thereof in the patent have the following defects: the addition of alpha-amylase improves the digestion of starch in humans, but increasing the rate of starch digestion not only causes a dramatic increase in postprandial blood glucose levels, but also increases the incidence of chronic disease.

Disclosure of Invention

The invention aims to solve the defects in the prior art and provides health-care yellow wine with the blood sugar reducing effect and a preparation process thereof.

In order to achieve the purpose, the invention adopts the following technical scheme:

a health yellow wine with blood sugar reducing effect comprises the following components by weight: 3.5 parts of quercetin, 3.5 parts of cyanidin-3-glucoside, 30 parts of sticky rice, 1 part of malt yeast, 1 part of wine medicine and the balance of water.

Preferably: the preparation method of the quercetin comprises the following steps:

s21: adding 4 times of 4% sulfuric acid solution into the rutin, heating to slightly boil, refluxing for 90min, adding appropriate amount of water for dilution, standing, and filtering;

s22: washing the filter residue with water until no acidity exists, and drying at 80 ℃ to obtain a crude product of quercetin;

s23: putting the crude quercetin into a flask, adding 20 times of 95% ethanol, and heating and refluxing to dissolve the crude quercetin;

s24: filtering while hot, removing filtrate, diluting with 20 times of distilled water, standing for 24h, and filtering to obtain quercetin refined product.

Preferably: the preparation method of the cyanidin-3-glucoside comprises the following steps:

s31: freeze-drying Lonicera japonica fruit, and grinding into powder;

s32: methanol was used as extractant, 1: 6, oscillating for 3h at 300rpm by using a shaking table, centrifuging for 8min at 7500rpm, and taking supernatant;

s33: extracting the residue with 2 times of methanol under the same condition, mixing the two supernatants, and rotary evaporating at 45 deg.C for concentration to obtain crude extractive solution;

s34: purifying the concentrated solution by an SPE device, and sequentially pretreating a C18Sep-Pak column with 15mL of ethyl acetate, 15mL of methanol and 10mL of 0.01M hydrogen chloride;

s35: adding 3mL of the crude extract to a C18 column, eluting with 10mL of 0.01M hydrogen chloride to remove sugar, eluting the adsorbed non-anthocyanin polyphenol with 30mL of ethyl acetate, eluting the adsorbed anthocyanin with 20mL of acidic methanol until the eluate is colorless, and collecting the anthocyanin;

s36: performing rotary evaporation on the collected anthocyanin at 50 ℃ and filtering;

s37: and (3) measuring the anthocyanin extract purified by the SPE by using HPLC (high performance liquid chromatography), and obtaining high-purity cyanidin-3-glucoside from the anthocyanin extract.

Preferably: the preparation method of the wheat koji comprises the following steps:

s41: sieving wheat to remove impurities, and putting the wheat into a wheat binding machine to bind into wheat grains with 3-5 tablets per grain;

s42: putting the wheat grains into a yeast mixing box, adding 20% of water, and uniformly stirring until the water content reaches 23% -25%;

s43: putting into a yeast box, making into blocks, cutting into small blocks with a knife, placing into a yeast chamber, arranging into T shape, closing the door and window, and culturing;

s44: after 3-5 days, raising the temperature of the wheat koji product from 26 ℃ to 50 ℃, windowing, ventilating and cooling, continuing culturing, and lowering the product temperature;

s45: and (3) forming blocks by using 20d wheat starter, folding the blocks according to a Chinese character 'jing', and airing the blocks for use.

Preferably: the preparation method of the wine medicine comprises the following steps:

s51: selecting aged and moldless early indica rice, removing husk and grinding into powder one day before the preparation of white drug, and sieving with 60 mesh sieve;

s52: selecting herba Polygoni Hydropiperis which is red round-grained, thick, soft and has no black spot, and has no fuzz and is about to bloom, cleaning, sun drying, removing neck and leaving leaves, pounding, sieving, and sealing for use;

s53: uniformly mixing rice flour and polygonum hydropiper powder, and then adding water for stirring, wherein the rice flour: polygonum flaccidum powder: the proportion of water is 20: 0.6: 11, obtaining a uniform mixture;

s54: processing the mixture into a plurality of medicine granules, and adhering the niangyao on the surfaces of the medicine granules;

s55: putting the grains into a culture jar by using straws and fresh chaffs, wherein the grains are not contacted with each other and are not contacted with the jar wall;

s56: covering a cylinder cover, additionally arranging a heat-insulating layer on the cylinder cover, and controlling the temperature of the culture granules to be 36 ℃;

s57: transferring the cultured medicinal granules into a sealed and heat-insulated steaming room, and controlling the temperature of a product to be 38 ℃;

s58: and (4) placing the steamed medicine grains in a natural environment without rain for airing, immediately filling in a jar after airing, and sealing to obtain the wine medicine.

A preparation process of health yellow wine with blood sugar reducing effect comprises the following steps:

s1: taking the weight components of the raw materials for standby;

s2: washing the sticky rice to remove dust and impurities until the sticky rice is in a white turbidity-free state, and draining the sticky rice for later use after soaking;

s3: steaming the drained rice in a pot until the rice is cooked to nine degrees, taking the rice out of the pot, cooling the rice in the pot to half a cool state, taking the rice out of the pot, scattering the rice, spreading the rice on a plate, cooling the rice to be below 28 ℃, and putting the rice into a fermentation vat;

s4: adding quercetin, cyanidin-3-glucoside, water, malt yeast and wine medicine into a fermentation tank, stirring, mixing, covering with a cylinder cover, fermenting at a temperature of no more than 30 deg.C for 3 days, and stopping early-stage fermentation when the temperature in the tank reaches 23 deg.C;

s5: putting the materials fermented in the early stage into a clean cloth bag, pressing a heavy object, and squeezing out wine liquid;

s6: steaming the squeezed wine liquid in a pot, and stopping heating when the temperature in the pot rises to 85 ℃;

s7: making a cloth bag with bean cloth, pouring the steamed wine into the bag, and filtering to obtain filtrate;

s8: putting the filtrate into a clean jar, sealing the jar mouth with kraft paper, straw and rare earth, and storing the jar in a warehouse at 15 deg.C for 60 days for drinking.

Preferably: the soaking time in the S2 is 10 hours at the temperature of 20 ℃.

The invention has the beneficial effects that:

1. the quercetin and cyanidin-3-glucoside are added to inhibit the starch hydrolase from releasing glucose and interfere the digestion of starch food, the starch digestion rate can be effectively slowed down, sudden rise of blood sugar is avoided, the two polyphenols interact with the starch hydrolase to inhibit the biological activity of the starch hydrolase, the starch hydrolysis degree can be slowed down to 80 percent when the addition amount is more than 5 percent, the generation of sugar in blood is greatly reduced, the blood sugar concentration is reduced, the diabetes symptom is relieved, adverse reactions such as diarrhea and the like can be caused by the slowing of the starch digestion rate through the inhibition of the alpha-glucosidase, the adverse reactions can be fundamentally eliminated while the starch digestion rate is slowed down through the inhibition of the alpha-amylase, and the postprandial hyperglycemia is effectively improved and prevented.

2. The quercetin and cyanidin-3-glucoside are added into the yellow wine, so that the yellow wine is not only limited to high antioxidant activity, but also has the effects of efficiently reducing blood sugar and losing weight, is suitable for healthy drinking crowds and type 2 diabetes patients, is simple in preparation method and easy to control, and effectively reduces the production cost.

3. The purified anthocyanin is subjected to rotary evaporation and concentration to obtain high-purity cyanidin-3-glucoside, the purity of the cultured quercetin reaches more than 98.0%, the requirements of medicinal raw material medicines on the purity and the content of a sample are met, the prepared wheat koji white hypha is uniformly distributed, the wheat koji white hypha has no mildew taste or fishy smell and no mildew and rotten sandwich, the water content is 15-18%, the saccharifying power is strong, 700-1000 mg of glucose can be generated per gram of koji at 30 ℃ per hour, and the combination of the polygonum hydropiper powder, water and rice flour prepared from rice is beneficial to smooth culture of wine medicines, more intense fragrance of the wine medicines is facilitated, and the traditional bitter taste of yellow wine is improved.

Drawings

Fig. 1 is a flow schematic diagram of a preparation process of a health-care yellow wine with a blood sugar reducing effect provided by the invention.

Detailed Description

The technical solution of the present patent will be described in further detail with reference to the following embodiments.

Reference will now be made in detail to embodiments of the present patent, examples of which are illustrated in the accompanying drawings, wherein like or similar reference numerals refer to the same or similar elements or elements having the same or similar function throughout. The embodiments described below with reference to the drawings are exemplary only for the purpose of explaining the present patent and are not to be construed as limiting the present patent.

In the description of this patent, it is to be understood that the terms "center," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," "outer," and the like are used in the orientations and positional relationships indicated in the drawings for the convenience of describing the patent and for the simplicity of description, and are not intended to indicate or imply that the referenced devices or elements must have a particular orientation, be constructed and operated in a particular orientation, and are not to be considered limiting of the patent.

In the description of this patent, it is noted that unless otherwise specifically stated or limited, the terms "mounted," "connected," and "disposed" are to be construed broadly and can include, for example, fixedly connected, disposed, detachably connected, disposed, or integrally connected and disposed. The specific meaning of the above terms in this patent may be understood by those of ordinary skill in the art as appropriate.

Example 1:

a health care product with the efficacy of reducing blood sugar is shown in figure 1 and comprises the following components in parts by weight: 3.5 parts of quercetin, 3.5 parts of cyanidin-3-glucoside, 30 parts of sticky rice, 1 part of malt yeast, 1 part of wine medicine and the balance of water.

The preparation method of the quercetin comprises the following steps:

s21: adding 4 times of 4% sulfuric acid solution into the rutin, heating to slightly boil, refluxing for 90min, adding appropriate amount of water for dilution, standing, and filtering;

s22: washing the filter residue with water until no acidity exists, and drying at 80 ℃ to obtain a crude product of quercetin;

s23: putting the crude quercetin into a flask, adding 20 times of 95% ethanol, and heating and refluxing to dissolve the crude quercetin;

s24: filtering while hot, removing filtrate, diluting with 20 times of distilled water, standing for 24h, and filtering to obtain quercetin refined product.

The preparation method of the cyanidin-3-glucoside comprises the following steps:

s31: freeze-drying Lonicera japonica fruit, and grinding into powder;

s32: methanol was used as extractant, 1: 6, oscillating for 3h at 300rpm by using a shaking table, centrifuging for 8min at 7500rpm, and taking supernatant;

s33: extracting the residue with 2 times of methanol under the same condition, mixing the two supernatants, and rotary evaporating at 45 deg.C for concentration to obtain crude extractive solution;

s34: purifying the concentrated solution by an SPE device, and sequentially pretreating a C18Sep-Pak column with 15mL of ethyl acetate, 15mL of methanol and 10mL of 0.01M hydrogen chloride;

s35: adding 3mL of the crude extract to a C18 column, eluting with 10mL of 0.01M hydrogen chloride to remove sugar, eluting the adsorbed non-anthocyanin polyphenol with 30mL of ethyl acetate, eluting the adsorbed anthocyanin with 20mL of acidic methanol until the eluate is colorless, and collecting the anthocyanin;

s36: performing rotary evaporation on the collected anthocyanin at 50 ℃ and filtering;

s37: and (3) measuring the anthocyanin extract purified by the SPE by using HPLC (high performance liquid chromatography), and obtaining high-purity cyanidin-3-glucoside from the anthocyanin extract.

The preparation method of the wheat koji comprises the following steps:

s41: sieving wheat to remove impurities, and putting the wheat into a wheat binding machine to bind into wheat grains with 3-5 tablets per grain;

s42: putting crushed wheat grains into a yeast mixing box, adding about 20% of water, and uniformly stirring until the water content reaches 23% -25%;

s43: putting into a yeast box, making into blocks, cutting into small blocks with a knife, placing into a yeast chamber, arranging into T shape, closing the door and window, and culturing;

s44: after 3-5 days, raising the temperature of the wheat koji product from 26 ℃ to 50 ℃, windowing, ventilating and cooling, continuing culturing, and lowering the product temperature;

s45: and (4) forming the wheat koji into blocks after about 20 days, stacking the wheat koji into a Chinese character 'jing', and airing the wheat koji for use.

Further, the step S42 includes that a small amount of high-quality old wheat koji is added as seeds when the wheat koji is mixed, so that the quality of the wheat koji is stabilized.

The preparation method of the wine medicine comprises the following steps:

s51: selecting aged and moldless early indica rice, removing husk and grinding into powder one day before the preparation of white drug, and sieving with 60 mesh sieve;

s52: selecting herba Polygoni Hydropiperis which is red round-grained, thick, soft and has no black spot, and has no fuzz and is about to bloom, cleaning, sun drying, removing neck and leaving leaves, pounding, sieving, and sealing for use;

s53: uniformly mixing rice flour and polygonum hydropiper powder, and then adding water for stirring, wherein the rice flour: polygonum flaccidum powder: the proportion of water is 20: 0.6: 11, obtaining a uniform mixture;

s54: processing the mixture into a plurality of medicine granules, and adhering the niangyao on the surfaces of the medicine granules;

s55: putting the grains into a culture jar by using straws and fresh chaffs, wherein the grains are not contacted with each other and are not contacted with the jar wall;

s56: covering a cylinder cover, additionally arranging a heat-insulating layer on the cylinder cover, and controlling the temperature of the culture granules to be 36 ℃;

s57: transferring the cultured medicinal granules into a sealed and heat-insulated steaming room, and controlling the temperature of a product to be 38 ℃;

s58: and (4) placing the steamed medicine grains in a natural environment without rain for airing, immediately filling in a jar after airing, and sealing to obtain the wine medicine.

A preparation process of health yellow wine with blood sugar reducing effect comprises the following steps:

s1: taking the weight components of the raw materials for standby;

s2: washing the sticky rice to remove dust and impurities until the sticky rice is in a white turbidity-free state, and draining the sticky rice for later use after soaking;

s3: steaming the drained rice in a pot until the rice is cooked to nine degrees, taking the rice out of the pot, cooling the rice in the pot to half a cool state, taking the rice out of the pot, scattering the rice, spreading the rice on a plate, cooling the rice to be below 28 ℃, and putting the rice into a fermentation vat;

s4: adding quercetin, cyanidin-3-glucoside, water, malt yeast and wine medicine into a fermentation tank, stirring, mixing, covering with a cylinder cover, fermenting at a temperature of no more than 30 deg.C for 3 days, and stopping early-stage fermentation when the temperature in the tank reaches 23 deg.C;

s5: putting the materials fermented in the early stage into a clean cloth bag, pressing a heavy object, and squeezing out wine liquid;

s6: steaming the squeezed wine liquid in a pot, and stopping heating when the temperature in the pot rises to 85 ℃;

s7: making a cloth bag with bean cloth, pouring the steamed wine into the bag, and filtering to obtain filtrate;

s8: putting the filtrate into a clean jar, sealing the jar mouth with kraft paper, straw and rare earth, and storing the jar in a warehouse at 15 deg.C for 60 days for drinking.

The soaking time in the S2 is 10 hours at the temperature of 20 ℃.

When the embodiment is used, the purified anthocyanin is subjected to rotary evaporation and concentration to obtain high-purity cyanidin-3-glucoside, the purity of the cultured quercetin reaches more than 98.0 percent, the requirements of medicinal raw material medicines on the purity and the content of a sample are met, the prepared wheat koji white hypha is uniformly distributed, the wheat koji white hypha has no musty taste or fishy smell, no musty sandwich, the water content is 15-18 percent, the saccharifying power is strong, 700-1000 mg of glucose can be generated per gram of koji per hour at 30 ℃, the cooperation between the polygonum hydropiper powder, water and rice flour prepared from long-shaped rice is beneficial to smooth culture of wine medicines, the fragrance of the wine medicines is enabled to be richer, the traditional bitter taste of yellow wine is improved, effective sugar control components are increased, functional polyphenol is added to inhibit starch hydrolase from releasing glucose, the digestion of starch food is interfered, and the starch digestion rate can be effectively slowed down, the method has the advantages that sudden rise of blood sugar is avoided, adverse reactions such as diarrhea and the like can be caused by inhibiting the alpha-glucosidase to slow down the starch digestion rate, the adverse reactions can be eliminated fundamentally while the starch digestion rate is slowed down by inhibiting the alpha-amylase, postprandial hyperglycemia is effectively improved and prevented, functional polyphenol is added into yellow wine, the yellow wine is not limited to high antioxidant activity, has the effects of reducing blood sugar and losing weight efficiently, is suitable for healthy drinking people and type 2 diabetes patients, and is simple in manufacturing method, easy to control and capable of effectively reducing production cost.

Example 2:

a health care product with the efficacy of reducing blood sugar is shown in figure 1 and comprises the following components in parts by weight: 1.5 parts of quercetin, 1.5 parts of cyanidin-3-glucoside, 35 parts of sticky rice, 1 part of malt yeast, 1 part of wine medicine and the balance of water.

The preparation method of the quercetin comprises the following steps:

s21: adding 4 times of 4% sulfuric acid solution into the rutin, heating to slightly boil, refluxing for 90min, adding appropriate amount of water for dilution, standing, and filtering;

s22: washing the filter residue with water until no acidity exists, and drying at 80 ℃ to obtain a crude product of quercetin;

s23: putting the crude quercetin into a flask, adding 20 times of 95% ethanol, and heating and refluxing to dissolve the crude quercetin;

s24: filtering while hot, removing filtrate, diluting with 20 times of distilled water, standing for 24h, and filtering to obtain quercetin refined product.

The preparation method of the cyanidin-3-glucoside comprises the following steps:

s31: freeze-drying Lonicera japonica fruit, and grinding into powder;

s32: methanol was used as extractant, 1: 7, oscillating for 2 hours at 350rpm by using a shaking table, centrifuging for 8min at 8000rpm, and taking supernatant;

s33: extracting the residue with 2 times of methanol under the same condition, mixing the two supernatants, and rotary evaporating at 45 deg.C for concentration to obtain crude extractive solution;

s34: purifying the concentrated solution by an SPE device, and sequentially pretreating a C18Sep-Pak column with 10mL of ethyl acetate, 10mL of methanol and 10mL of 0.01M hydrogen chloride;

s35: adding 2mL of the crude extract to a C18 column, eluting with 10mL of 0.01M hydrogen chloride to remove sugar, eluting the adsorbed non-anthocyanin polyphenol with 30mL of ethyl acetate, eluting the adsorbed anthocyanin with 20mL of acidic methanol until the eluate is colorless, and collecting the anthocyanin;

s36: performing rotary evaporation on the collected anthocyanin at 40 ℃ and filtering;

s37: and (3) measuring the anthocyanin extract purified by the SPE by using HPLC (high performance liquid chromatography), and obtaining high-purity cyanidin-3-glucoside from the anthocyanin extract.

The preparation method of the wheat koji comprises the following steps:

s41: sieving wheat to remove impurities, and putting the wheat into a wheat binding machine to bind into wheat grains with 3-5 tablets per grain;

s42: putting crushed wheat grains into a yeast mixing box, adding about 20% of water, and uniformly stirring until the water content reaches 23% -25%;

s43: putting into a yeast box, making into blocks, cutting into small blocks with a knife, placing into a yeast chamber, arranging into T shape, closing the door and window, and culturing;

s44: after 3-5 days, raising the temperature of the wheat koji product from 26 ℃ to 50 ℃, windowing, ventilating and cooling, continuing culturing, and lowering the product temperature;

s45: and (4) forming the wheat koji into blocks after about 20 days, stacking the wheat koji into a Chinese character 'jing', and airing the wheat koji for use.

Further, the step S42 includes that a small amount of high-quality old wheat koji is added as seeds when the wheat koji is mixed, so that the quality of the wheat koji is stabilized.

The preparation method of the wine medicine comprises the following steps:

s51: selecting aged and moldless early indica rice, removing hull and grinding into powder one day before the preparation of white drug, and sieving with 80 mesh sieve;

s52: selecting herba Polygoni Hydropiperis which is red round-grained, thick, soft and has no black spot, and has no fuzz and is about to bloom, cleaning, sun drying, removing neck and leaving leaves, pounding, sieving, and sealing for use;

s53: uniformly mixing rice flour and polygonum hydropiper powder, and then adding water for stirring, wherein the rice flour: polygonum flaccidum powder: the proportion of water is 20: 0.5: 10, obtaining a uniform mixture;

s54: processing the mixture into a plurality of medicine granules, and adhering the niangyao on the surfaces of the medicine granules;

s55: putting the grains into a culture jar by using straws and fresh chaffs, wherein the grains are not contacted with each other and are not contacted with the jar wall;

s56: covering a cylinder cover, additionally arranging a heat-insulating layer on the cylinder cover, and controlling the temperature of the culture granules to be 36 ℃;

s57: transferring the cultured medicinal granules into a sealed and heat-insulated steaming room, and controlling the temperature of a product to be 38 ℃;

s58: and (4) placing the steamed medicine grains in a natural environment without rain for airing, immediately filling in a jar after airing, and sealing to obtain the wine medicine.

A preparation process of health yellow wine with blood sugar reducing effect comprises the following steps:

s1: taking the weight components of the raw materials for standby;

s2: washing the sticky rice to remove dust and impurities until the sticky rice is in a white turbidity-free state, and draining the sticky rice for later use after soaking;

s3: steaming the drained rice in a pot until the rice is cooked to nine degrees, taking the rice out of the pot, cooling the rice in the pot to half a cool state, taking the rice out of the pot, scattering the rice, spreading the rice on a plate, cooling the rice to be below 28 ℃, and putting the rice into a fermentation vat;

s4: adding quercetin, cyanidin-3-glucoside, water, malt yeast and wine medicine into a fermentation tank, stirring, mixing, covering with a cylinder cover, fermenting at a temperature of no more than 30 deg.C for 3 days, and stopping early-stage fermentation when the temperature in the tank reaches 23 deg.C;

s5: putting the materials fermented in the early stage into a clean cloth bag, pressing a heavy object, and squeezing out wine liquid;

s6: steaming the squeezed wine liquid in a pot, and stopping heating when the temperature in the pot rises to 85 ℃;

s7: making a cloth bag with bean cloth, pouring the steamed wine into the bag, and filtering to obtain filtrate;

s8: putting the filtrate into a clean jar, sealing the jar mouth with kraft paper, straw and rare earth, and storing the jar in a warehouse at 15 deg.C for 60 days for drinking.

The soaking time in the S2 is 7h at 22 ℃.

The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.

Claims (7)

1. The health-care yellow wine with the efficacy of reducing blood sugar is characterized by comprising the following components in parts by weight: 3.5 parts of quercetin, 3.5 parts of cyanidin-3-glucoside, 30 parts of sticky rice, 1 part of malt yeast, 1 part of wine medicine and the balance of water.

2. The health yellow wine with the efficacy of reducing blood sugar according to claim 1, wherein the preparation method of quercetin comprises the following steps:

s21: adding 4 times of 4% sulfuric acid solution into the rutin, heating to slightly boil, refluxing for 90min, adding appropriate amount of water for dilution, standing, and filtering;

s22: washing the filter residue with water until no acidity exists, and drying at 80 ℃ to obtain a crude product of quercetin;

s23: putting the crude quercetin into a flask, adding 20 times of 95% ethanol, and heating and refluxing to dissolve the crude quercetin;

s24: filtering while hot, removing filtrate, diluting with 20 times of distilled water, standing for 24h, and filtering to obtain quercetin refined product.

3. The health-care yellow wine with the blood sugar reducing effect according to claim 2, wherein the preparation method of cyanidin-3-glucoside comprises the following steps:

s31: freeze-drying Lonicera japonica fruit, and grinding into powder;

s32: methanol was used as extractant, 1: 6, oscillating for 3h at 300rpm by using a shaking table, centrifuging for 8min at 7500rpm, and taking supernatant;

s33: extracting the residue with 2 times of methanol under the same condition, mixing the two supernatants, and rotary evaporating at 45 deg.C for concentration to obtain crude extractive solution;

s34: purifying the concentrated solution by an SPE device, and sequentially pretreating a C18Sep-Pak column with 15mL of ethyl acetate, 15mL of methanol and 10mL of 0.01M hydrogen chloride;

s35: adding 3mL of the crude extract to a C18 column, eluting with 10mL of 0.01M hydrogen chloride to remove sugar, eluting the adsorbed non-anthocyanin polyphenol with 30mL of ethyl acetate, eluting the adsorbed anthocyanin with 20mL of acidic methanol until the eluate is colorless, and collecting the anthocyanin;

s36: performing rotary evaporation on the collected anthocyanin at 50 ℃ and filtering;

s37: and (3) measuring the anthocyanin extract purified by the SPE by using HPLC (high performance liquid chromatography), and obtaining high-purity cyanidin-3-glucoside from the anthocyanin extract.

4. The health-care yellow wine with the efficacy of reducing blood sugar according to claim 3, wherein the preparation method of the wheat koji comprises the following steps:

s41: sieving wheat to remove impurities, and putting the wheat into a wheat binding machine to bind into wheat grains with 3-5 tablets per grain;

s42: putting the wheat grains into a yeast mixing box, adding 20% of water, and uniformly stirring until the water content reaches 23% -25%;

s43: putting into a yeast box, making into blocks, cutting into small blocks with a knife, placing into a yeast chamber, arranging into T shape, closing the door and window, and culturing;

s44: after 3-5 days, raising the temperature of the wheat koji product from 26 ℃ to 50 ℃, windowing, ventilating and cooling, continuing culturing, and lowering the product temperature;

s45: and (3) forming blocks by using 20d wheat starter, folding the blocks according to a Chinese character 'jing', and airing the blocks for use.

5. The health-care yellow wine with the efficacy of reducing blood sugar according to claim 4, wherein the preparation method of the wine medicine comprises the following steps:

s51: selecting aged and moldless early indica rice, removing husk and grinding into powder one day before the preparation of white drug, and sieving with 60 mesh sieve;

s52: selecting herba Polygoni Hydropiperis which is red round-grained, thick, soft and has no black spot, and has no fuzz and is about to bloom, cleaning, sun drying, removing neck and leaving leaves, pounding, sieving, and sealing for use;

s53: uniformly mixing rice flour and polygonum hydropiper powder, and then adding water for stirring, wherein the rice flour: polygonum flaccidum powder: the proportion of water is 20: 0.6: 11, obtaining a uniform mixture;

s54: processing the mixture into a plurality of medicine granules, and adhering the niangyao on the surfaces of the medicine granules;

s55: putting the grains into a culture jar by using straws and fresh chaffs, wherein the grains are not contacted with each other and are not contacted with the jar wall;

s56: covering a cylinder cover, additionally arranging a heat-insulating layer on the cylinder cover, and controlling the temperature of the culture granules to be 36 ℃;

s57: transferring the cultured medicinal granules into a sealed and heat-insulated steaming room, and controlling the temperature of a product to be 38 ℃;

s58: and (4) placing the steamed medicine grains in a natural environment without rain for airing, immediately filling in a jar after airing, and sealing to obtain the wine medicine.

6. A preparation process of health-care yellow wine with the efficacy of reducing blood sugar is characterized by comprising the following steps:

s1: taking the weight components of the raw materials for standby;

s2: washing the sticky rice to remove dust and impurities until the sticky rice is in a white turbidity-free state, and draining the sticky rice for later use after soaking;

s3: steaming the drained rice in a pot until the rice is cooked to nine degrees, taking the rice out of the pot, cooling the rice in the pot to half a cool state, taking the rice out of the pot, scattering the rice, spreading the rice on a plate, cooling the rice to be below 28 ℃, and putting the rice into a fermentation vat;

s4: adding quercetin, cyanidin-3-glucoside, water, malt yeast and wine medicine into a fermentation tank, stirring, mixing, covering with a cylinder cover, fermenting at a temperature of no more than 30 deg.C for 3 days, and stopping early-stage fermentation when the temperature in the tank reaches 23 deg.C;

s5: putting the materials fermented in the early stage into a clean cloth bag, pressing a heavy object, and squeezing out wine liquid;

s6: steaming the squeezed wine liquid in a pot, and stopping heating when the temperature in the pot rises to 85 ℃;

s7: making a cloth bag with bean cloth, pouring the steamed wine into the bag, and filtering to obtain filtrate;

s8: putting the filtrate into a clean jar, sealing the jar mouth with kraft paper, straw and rare earth, and storing the jar in a warehouse at 15 deg.C for 60 days for drinking.

7. The preparation process of the health-care yellow wine with the blood sugar reducing effect according to claim 6, wherein the soaking time in the S2 is 10 hours at 20 ℃.

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