CN111838366A

CN111838366A - Fermented vine tea and preparation method thereof

Info

Publication number: CN111838366A
Application number: CN201910356649.XA
Authority: CN
Inventors: 石小和
Original assignee: Individual
Current assignee: Individual
Priority date: 2019-04-29
Filing date: 2019-04-29
Publication date: 2020-10-30

Abstract

The invention belongs to the technical field of health-care tea, and particularly relates to fermented vine tea and a preparation method thereof; the preparation method of the fermented vine tea comprises the following steps: sequentially deactivating enzyme, spreading for cooling, twisting, deblocking, fermenting, and drying fresh Ampelopsis grossedentata stems and leaves to obtain fermented Ampelopsis grossedentata; wherein, the fermentation is carried out by spraying the aspongopus ester vinegar on the deblocked vine tea stems and leaves; the koji aromatic ester vinegar is a raw stock vinegar prepared by utilizing famous wine fungus series Daqu in alcohol fermentation; the obtained fermented vine tea is rich in nutrient content, rich in aroma substances, sour, sweet, tasty, good in product quality and safer to drink, and contains dihydromyricetin, wherein the weight percentage content of the dihydromyricetin is 30% -38%.

Description

Fermented vine tea and preparation method thereof

Technical Field

The invention belongs to the technical field of health-care tea, and particularly relates to fermented vine tea and a preparation method thereof.

Background

Ampelopsis grossedentata is commonly called Ampelopsis grossedentata and is a wild vine of Ampelopsis in Vitaceae. The method is mainly distributed in the south of Yangtze river basin in China, mostly grows in mountainous regions with the altitude of 400-1300 m, also grows below the altitude of 200m, and has strong adaptability. The tender stems and leaves of the vine tea are collected frequently by folks and prepared into health-care tea for drinking, while pile fermentation is often adopted in the traditional vine tea processing technology, the labor intensity and the labor cost are high, and the obtained vine tea product often has bitter taste. Aiming at the defects of pile fermentation, aspergillus niger, monascus, saccharomycetes and bacillus subtilis are utilized to ferment the ampelopsis grossedentata at present, the content of active ingredients such as dihydromyricetin in the ampelopsis grossedentata cannot be effectively dissolved out, and the content of the active ingredients in the fermented ampelopsis grossedentata product is lower.

Therefore, the development of fermented vine tea with high content of effective active ingredients and good product flavor quality is urgently needed.

Disclosure of Invention

In order to solve the technical problems, the invention aims to provide the fermented vine tea and the preparation method thereof.

In order to achieve the purpose, the technical scheme adopted by the invention on one hand is as follows: a preparation method of fermented ampelopsis grossedentata comprises the following steps: sequentially deactivating enzyme, spreading for cooling, twisting, deblocking, fermenting, and drying fresh Ampelopsis grossedentata stems and leaves to obtain fermented Ampelopsis grossedentata; wherein, the fermentation is carried out by spraying the aspongopus ester vinegar on the deblocked vine tea stems and leaves; the koji aromatic ester vinegar is a raw stock vinegar prepared by utilizing famous wine fungus series Daqu in alcohol fermentation.

Preferably, the preparation of the aspongopus ester vinegar comprises the following steps: soaking the grain raw material in water, steaming, and stewing to obtain the raw material to be fermented; and sequentially carrying out alcoholic fermentation, acetic fermentation, fumigating, vinegar pouring and ageing on the raw materials to be fermented.

Preferably, between the vinegar pouring and the aging, the method further comprises the following steps: freezing vinegar; the frozen vinegar comprises: freezing the vinegar liquid into solid vinegar blocks, then melting the vinegar blocks, and collecting the melted thick vinegar liquid.

Preferably, the ratio of the aspongopus aromaticizing ester vinegar to the stem and leaf of the vine tea in parts by weight is 0.8-1.2: 98-102.

Preferably, the fermentation temperature is 45-50 ℃, and the fermentation time is 3-4 h.

Preferably, the water-removing temperature is 150-300 ℃, and the water-removing time is 1-4 min.

Preferably, the rolling time is 6-15 min.

Preferably, the fermented ampelopsis grossedentata contains biological total flavonoids, and the weight percentage of the biological total flavonoids is 40-45%.

Preferably, the fermented ampelopsis grossedentata contains dihydromyricetin, and the weight percentage of the dihydromyricetin is 30-38%.

The invention also provides fermented vine tea which is obtained by the preparation method of the fermented vine tea.

Compared with the prior art, the invention has the following beneficial effects:

according to the invention, the vinegar processing principle of traditional Chinese medicines is adopted in the fermentation step, and on the first hand, the nine-koji balsam vinegar contains rich aroma-producing substances, and a large amount of aroma-producing substances are produced in the fermentation process of the nine-koji balsam vinegar, so that the fermented vine tea product has good internal quality, has no grass flavor of traditional processing, relieves the bitter and astringent taste of the fermented vine tea product, has rich aroma, is sour and sweet, and is safer to drink.

In the second aspect, the aspongopus aromaticus ester vinegar contains abundant microorganisms, the abundant microorganisms participate in the conversion of active ingredients contained in vine tea stems and leaves in the fermentation process through synergistic effect, simultaneously, the overhigh fermentation temperature is avoided, and the content of dihydromyricetin in the fermented vine tea is improved; as an organic solvent, the aspongopus japonicus ester vinegar can improve the stability of dihydromyricetin and the permeability of vine tea tissue cells, and improve the content of effective components in the fermented vine tea;

and active ingredients and nutrient ingredients such as biological general flavone, polypeptide, ligustrazine and the like contained in the aspongopus ester vinegar permeate into the ampelopsis grossedentata, so that the nutrient ingredients and the health care effect of the fermented ampelopsis grossedentata are increased, and meanwhile, ampelopsis grossedentata series products can be formed.

The content of effective components such as biological total flavone in the fermented vine tea is up to 40-45%, and the content of dihydromyricetin is up to 30-38%.

In the third aspect, the invention is suitable for the mechanical processing of modern fermented tea, is suitable for batch production and can meet the market demand.

Detailed Description

In order to make the technical problems, technical solutions and advantageous effects to be solved by the present invention more clearly apparent, the present invention is further described in detail below with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which embodiments of the invention belong. If a definition set forth in this section is contrary to or otherwise inconsistent with a definition set forth in the patents, patent applications, published patent applications, and other publications that are herein incorporated by reference, the definition set forth in this section prevails over the definition that is incorporated herein by reference.

In addition, the weight of the related components mentioned in the description of the embodiments of the present invention may not only refer to the specific content of each component, but also represent the proportional relationship of the weight among the components, and therefore, it is within the scope of the disclosure of the description of the embodiments of the present invention to scale up or down the content of the related components according to the description of the embodiments of the present invention. Specifically, the weight described in the description of the embodiments of the present invention may be a unit of weight known in the chemical industry, such as μ g, mg, g, and kg.

In one aspect, the embodiment of the invention provides a preparation method of fermented ampelopsis grossedentata, which comprises the following steps: sequentially deactivating enzyme, spreading for cooling, twisting, deblocking, fermenting, and drying fresh Ampelopsis grossedentata stems and leaves to obtain fermented Ampelopsis grossedentata; wherein, the fermentation is carried out by spraying the aspongopus ester vinegar on the deblocked vine tea stems and leaves; the koji aromatic ester vinegar is a raw stock vinegar prepared by utilizing famous wine fungus series Daqu in alcohol fermentation.

In the embodiment of the invention, the famous wine refers to various types of white spirits of which the famous wine titles are obtained by five national wine evaluation meetings in China since 1952, and the famous wine comprises but is not limited to: maotai, wuliangye, Luzhou Laojiao, Jiannanchun, Fenjiu, Yanghe Daqu, Lang liquor, Gujing tribute liquor, Dong liquor, Xifeng liquor, Shuanggou Daqu and the like can be prepared in the environment of famous liquor production or can be directly purchased from local Daqu manufacturers. Preferably, the famous wine can be Maotai, wuliangye, Luzhou Laojiao, Jiannanchun wine, Dong wine, and Gujing tribute wine; further preferably, the famous wine refers to thatch, wuliangye and Luzhou Lao jiao.

The famous wine fungus strain refers to the microbial flora in the famous wine producing area. Preferably, the famous wine fungus strain is a microorganism strain of Maotai, wuliangye, Luzhou Laojiao and Jiannanchun wine.

The famous wine strain Daqu contains over 110 bacteria OTUs and over 80 fungi OTUs. Wherein, OTU is the abbreviation of operationaL L taxonomic unit, which is the general name of microbial community unit.

The aspongopus fragrant ester vinegar is rich in microorganism species and diversified in material components, provides a good culture environment for fermenting the ampelopsis grossedentata, is a very good penetrating extraction solvent due to the acidity of the aspongopus fragrant ester vinegar being as high as 10%, and also has a certain antiseptic and bactericidal effect.

According to the preparation method, the vinegar processing principle of traditional Chinese medicines is adopted in the fermentation step, on the first hand, the nine-koji balsam vinegar contains rich aroma substances, and a large amount of aroma substances are generated in the fermentation process of the nine-koji balsam vinegar, so that the fermented vine tea product has good internal quality, the fermented vine tea product has no grass flavor of traditional processing, the bitter and astringent taste of the fermented vine tea product is relieved, the fragrance is strong, the vinegar is sour and sweet, and the drinking is safer.

The content of effective components such as total flavone in the fermented vine tea is up to 40-45%, and the content of dihydromyricetin is up to 30-38%.

The aspongopus aromatic ester vinegar provided by the embodiment of the invention also contains active ingredients such as polysaccharide, amino acid, ferulic acid, gamma-aminobutyric acid, ligustrazine, catechin, epicatechin and the like, the substances are rich, and the biological total flavonoids in the aspongopus aromatic ester vinegar can reach 1800mg/100 mL.

The main effective component of fresh Ampelopsis grossedentata stems and leaves is flavonoid, and the content of dihydromyricetin is the highest; in addition, it also contains myricetin, catechin, gallic acid, amino acids, trace elements, etc.

Wherein the preparation of the aspongopus ester vinegar comprises the following steps: soaking the grain raw material in water, steaming, and stewing to obtain the raw material to be fermented; and sequentially carrying out alcoholic fermentation, acetic fermentation, fumigating, vinegar pouring and ageing on the raw materials to be fermented.

As a specific embodiment of the invention, the preparation of the aspongopus ester vinegar comprises the following steps:

S01, adding water accounting for 30-50% of the weight of the cereal raw material into the cereal raw material for infiltration to enable the cereal raw material to fully absorb water, and obtaining the infiltrated cereal raw material;

s02, steaming the grain raw material soaked in the S01 for 90-180 min to obtain a steamed material;

s03, adding water accounting for 180-280% of the weight of the grain raw material into the steamed material obtained in the step S02, and stewing for 15-80 min under the action of steam to obtain a raw material to be fermented;

s04, adding famous wine fungus series yeast strain accounting for 20-70% of the weight of the cereal raw material into the raw material to be fermented obtained in the step S03, and uniformly mixing;

s05, adding water accounting for 40-70% of the weight of the cereal raw material, and carrying out alcohol fermentation for 15-730 days at 28-35 ℃ to obtain wine mash;

s06, adding grain processing peel substances accounting for 100-300% of the weight of the grain raw materials into the fermented glutinous rice obtained in the S05 to serve as loose materials, and uniformly mixing;

s07, adding 5-15% by weight of grain raw materials into the vinegar substrate which is fermented for 6-8 days, and carrying out acetic fermentation for 8-360 days to obtain vinegar substrate; the acetic fermentation is carried out in a sealed state; the vinegar substrate fermented for 6-8 days refers to vinegar substrate fermented for 6-8 days in the previous acetic acid fermentation process, or vinegar substrate obtained by acetic acid fermentation for 6-8 days by adopting acetic acid strains; the original pulp vinegar prepared by acetic acid fermentation with acetic acid strain has light fragrance, and the active substances are reduced correspondingly. Therefore, in the embodiment of the invention, the vinegar substrate fermented for 6-8 days is preferably the vinegar substrate fermented for 6-8 days in the previous time, so that the acetic acid fermentation effect is better, and the material components are richer.

S08, smoking 25-75% of the vinegar residue obtained in the step S07 at 60-80 ℃ for 4-8 days to obtain a smoked residue product;

s09, adding cold water and vinegar pouring light vinegar liquid into the residual vinegar grains in the step S08 to enable the total weight to be increased to 2-3 times of the original weight, soaking for more than 12 hours, and pouring out the vinegar liquid to obtain first vinegar liquid; heating the first vinegar liquid to 80-90 ℃, adding the smoked grain product, soaking for more than 10 hours, and leaching out the vinegar liquid again to obtain a second vinegar liquid;

s10, freezing the second vinegar liquid obtained in the step S09 in a freezing environment to form a vinegar block; then, placing the vinegar blocks in an environment with the temperature of 0-20 ℃ to slowly melt the vinegar blocks, and collecting flowing thick vinegar liquid; the freezing environment is preferably a freezer, freezer or refrigerator. The vinegar block may be a vinegar block which is just solidified on the outer surface and is substantially solid, or a vinegar block which is completely solidified from the inside to the outside.

S11, putting the concentrated vinegar liquid collected in the step S10 into a brewing jar, and brewing in the open air for at least 12 months to obtain the aspongopus aromatic ester vinegar.

The above cereal raw materials include, but are not limited to, cereals, beans and potatoes, preferably cereals such as sorghum, rice, millet, wheat and the like.

Through detection, the acidity of the aspongopus ester vinegar prepared by the method is up to 10%.

Specifically, the preparation method of the fermented ampelopsis grossedentata comprises the following steps:

s21, deactivating enzymes of the picked fresh ampelopsis grossedentata stems and leaves by a roller, and spreading for cooling;

s22, pouring the stems and leaves of the vine tea spread and cooled in the S21 mode into a rolling machine for rolling, and destroying histiocytes;

s23, deblocking the stems and leaves of the vine tea rolled in the S22 state, and spraying aspongopus ester vinegar for fermentation;

s24, drying the stems and leaves of the vine tea fermented in the S23 mode to obtain the fermented vine tea.

S25, perfuming the dried stem and leaf of the vine tea after the drying in the S24; can be aromatized by heating.

And after S25, the method also comprises S26, warehousing the flavored vine tea stems and leaves, grading and packaging to obtain the fermented vine tea.

In the step S21, the roller enzyme deactivation refers to enzyme deactivation performed at a temperature of 150-300 ℃ for 1-4 min. Preferably, the water-removing temperature is controlled to be 180-240 ℃, and the time is controlled to be 2-3 min. The green removing is rapid, the active ingredients in the stems and leaves of the fresh ampelopsis grossedentata cannot be damaged, and the content of dihydromyricetin in the fermented ampelopsis grossedentata product is further improved.

In the step S22, the twisting process is performed within 6-15 min. Preferably, the time is controlled to be 8-12 min. The rolling damages tissue cells, is more beneficial to the dissolution of dihydromyricetin, and improves the content of dihydromyricetin in the fermented vine tea product.

In the S23, the fermentation temperature is 40-50 ℃ and the fermentation time is 3-5 h. Preferably, the fermentation temperature is controlled to be 45-50 ℃, and the fermentation time is controlled to be 3-4 h. Wherein the ratio of the aspongopus ester vinegar to the stem and leaf of the vine tea in parts by weight is 0.8-1.2: 98-102. Spraying uniformly, and stirring the aspongopus aromatica ester vinegar and the vine tea stems and leaves uniformly after spraying. Preferably, the ratio of the aspongopus ester vinegar to the stem and leaf of the vine tea in parts by weight is 1: 100. 1: 101. 1: 102. 0.8: 98. 0.8: 100. 0.8: 101. 0.8: 102. 1.1: 100. 1.2: 98 or 1.2: 102. the method can ensure that the stems and leaves of the vine tea are fully fermented and the effective active ingredients are dissolved out by controlling the weight part ratio of the aspongopus ester vinegar to the stems and leaves of the vine tea and the fermentation process parameters. Through the synergistic effect of the strains in the aspongopus chinensis-scented vinegar, the over-high fermentation temperature is avoided, and the active ingredients and the nutritional ingredients such as the biological general flavone, the polypeptide, the ligustrazine and the like in the aspongopus chinensis-scented vinegar permeate into the stem and leaves of the ampelopsis grossedentata, so that the nutritional ingredients and the health care effect of the fermented ampelopsis grossedentata are increased, and meanwhile, ampelopsis grossedentata series products can be formed.

In the step S24, the drying is carried out by blowing air at a temperature of 50-65 ℃. Wherein, the water content of the dried stem leaves of the vine tea is less than 10 percent by weight. Preferably, the drying temperature is controlled to be 50-60 ℃. The dried Ampelopsis Grossdentata has a water content of less than 10%, and can prolong its shelf life.

In S25, the perfuming is performed by roller heating at 75-85 deg.C for 6-10 min. Preferably, the heating temperature is controlled to be 75-80 ℃, and the time is controlled to be 8-10 min. Heating to give fragrance, further releasing the fragrance in the vine tea, and increasing the fragrance and taste of the final product.

In the above embodiments, the fermented ampelopsis grossedentata contains biological total flavonoids, and the weight percentage of the biological total flavonoids is 40-45%. Preferably, the weight percentage of the biological total flavonoids is 35 to 42 percent. The biological total flavone is a flavonoid compound, mainly containing dihydromyricetin. The high content of the biological total flavonoids is controlled, the nutrition of the fermented vine tea can be ensured to be rich, and the fermented vine tea can play a role in preventing diseases such as hypertension, hepatic fibrosis, cold and fever, pharyngitis, cardiovascular and cerebrovascular diseases, eczema, dermatitis and the like.

In the above embodiments, the fermented ampelopsis grossedentata contains dihydromyricetin, and the content of the dihydromyricetin is 30-38% by weight. The dihydromyricetin has high content, and has effects of protecting liver, scavenging free radicals, resisting oxidation, resisting thrombi, resisting tumor, and relieving inflammation.

According to another aspect of the embodiment of the invention, the fermented ampelopsis grossedentata is obtained by the preparation method of any one of the embodiments.

The fermented vine tea provided by the embodiment of the invention is fragrant in color, good in taste and rich in nutrition.

The present invention will be described in further detail below with reference to specific examples.

Example 1

A preparation method of fermented ampelopsis grossedentata comprises the following steps:

s31, de-enzyming and deactivating enzymes of picked fresh Ampelopsis grossedentata stems and leaves by a roller, and spreading for cooling, wherein the de-enzyming temperature is controlled at 200 ℃ and the time is controlled at 2 min;

s32, pouring the spread and cooled stem leaves of the vine tea into a rolling machine for rolling, and destroying histiocyte for 8 min;

s33, deblocking the twisted vine tea stems and leaves, spraying the kyowangxiang ester vinegar for fermentation, wherein the fermentation temperature is 45 ℃, and the fermentation time is 3 hours. The weight ratio of the aspongopus ester vinegar to the vine tea stems and leaves is 0.8: 98, spraying uniformly, and fully and uniformly stirring the aspongopus aromatizer vinegar and the vine tea stems and leaves after spraying;

s34, drying the stem and leaf of the fermented vine tea, and drying by blowing at 50 ℃; controlling the water content of the dried stem leaves of the vine tea to be 6 percent;

s35, heating and perfuming the dried stem and leaf of the vine tea, warehousing, grading and packaging to obtain fermented vine tea; wherein the heating and perfuming temperature is 75 deg.C, the time is 8min, cooling, and packaging.

Example 2

s41, de-enzyming and de-enzyming the picked fresh vine tea stems and leaves by a roller, and spreading for cooling, wherein the de-enzyming temperature is controlled at 220 ℃ and the time is controlled at 3 min;

s42, pouring the spread and cooled stem leaves of the vine tea into a rolling machine for rolling, and destroying histiocyte for 9 min;

s43, deblocking the twisted vine tea stems and leaves, spraying the kyowangxiang vinegar for fermentation, wherein the fermentation temperature is 47 ℃, and the fermentation time is 3.5 hours. The weight ratio of the aspongopus ester vinegar to the vine tea stems and leaves is 0.8: 98, spraying uniformly, and fully and uniformly stirring the aspongopus aromatizer vinegar and the vine tea stems and leaves after spraying;

s44, drying the stem and leaf of the fermented vine tea, and drying by blowing at 55 ℃; controlling the water content of the dried stem leaves of the vine tea to be 7 percent;

s45, heating and perfuming the dried stem and leaf of the vine tea, warehousing, grading and packaging to obtain fermented vine tea; wherein the heating and perfuming temperature is 85 deg.C, the time is 9min, cooling, and packaging.

Example 3

s51, de-enzyming and de-enzyming the picked fresh vine tea stems and leaves by a roller, and spreading for cooling, wherein the de-enzyming temperature is controlled at 240 ℃ and the time is controlled at 1 min;

S52, pouring the spread and cooled vine tea stems and leaves into a rolling machine for rolling, and destroying histiocytes for 10 min;

s53, deblocking the twisted vine tea stems and leaves, spraying the kyowangxiang vinegar for fermentation, wherein the fermentation temperature is 50 ℃, and the fermentation time is 4 hours. The weight ratio of the aspongopus ester vinegar to the vine tea stems and leaves is 0.8: 98, spraying uniformly, and fully and uniformly stirring the aspongopus aromatizer vinegar and the vine tea stems and leaves after spraying;

s54, drying the stem and leaf of the fermented vine tea, and drying by blowing at 60 ℃; controlling the water content of the dried stem leaves of the vine tea to be 8%;

s55, heating and perfuming the dried stem and leaf of the vine tea, warehousing, grading and packaging to obtain fermented vine tea; wherein the heating and perfuming temperature is 90 deg.C, the time is 10min, cooling, and packaging.

The content of DMY (dihydromyricetin) contained in the fermented ampelopsis grossedentata obtained in examples 1 to 3 was analyzed:

the establishment of the detection method comprises the following steps: detecting the content of dihydromyricetin in the fermented vine tea obtained in the examples 1-3 by using a high performance liquid chromatography;

1. chromatographic conditions are as follows: hyperdil BDS C18 column (4.6 mm. times.200 mm, 5 μm), methanol: 0.05% phosphoric acid water (33:67, v/v) as a mobile phase, a flow rate of 1.0ml/min, a column temperature of 25 ℃, a detection wavelength of 290nm, and a sample amount of 20 muL;

2. Preparation of sample solution: weighing about 3.0g of each of the traditional processed vine tea and the fermented vine tea obtained in the embodiments 1-3, extracting for 2 hours at 90 ℃ by using 40 times of distilled water, filtering to obtain tea soup, diluting to a constant volume to obtain a required concentration;

3. preparation of a standard solution: weighing 20.0mg of DMY reference substance dried to constant temperature at 70 ℃, dissolving with a mobile phase and fixing the volume to 100mL to prepare a reference substance solution with the mass concentration of 200 mug/mL for later use;

4. establishment of a standard curve: sucking 1.0, 2.0, 4.0, 6.0, 8.0 and 10.0ml of DMY standard solution with the mass concentration of 200 mu g/ml into a 10ml volumetric flask, fixing the volume of the mobile phase to a scale, shaking up, passing through a 0.45 mu m filter membrane, and then carrying out sample detection. The linear regression equation was obtained as peak area S versus solution concentration C (. mu.g/mL): 56942x-254749.7294, R²＝0.99932。

And (3) detection results: the content of DMY in the fermented vine tea obtained in example 1 is 33%, while the content of DMY in the traditional processed vine tea is 24%, and the content of DMY in the fermented vine tea obtained in example 1 is improved by 9% compared with the traditional vine tea.

The DMY content in the fermented vine tea obtained in the example 2 is 34%, and the DMY content in the fermented vine tea obtained in the example 2 is improved by 10 percentage points compared with the traditional vine tea.

The content of DMY in the fermented vine tea obtained in the example 3 is 33%, and the content of DMY in the fermented vine tea obtained in the example 3 is improved by 9 percentage points compared with the traditional vine tea.

The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.

Claims

1. A preparation method of fermented vine tea is characterized by comprising the following steps: sequentially deactivating enzyme, spreading for cooling, twisting, deblocking, fermenting, and drying fresh Ampelopsis grossedentata stems and leaves to obtain fermented Ampelopsis grossedentata; wherein, the fermentation is carried out by spraying the aspongopus ester vinegar on the deblocked vine tea stems and leaves; the koji aromatic ester vinegar is a raw stock vinegar prepared by utilizing famous wine fungus series Daqu in alcohol fermentation.

2. The method for preparing fermented ampelopsis grossedentata according to claim 1, wherein the preparation of said kamuning vinegar comprises: soaking the grain raw material in water, steaming, and stewing to obtain the raw material to be fermented; and sequentially carrying out alcoholic fermentation, acetic fermentation, fumigating, vinegar pouring and ageing on the raw materials to be fermented.

3. The method for preparing fermented ampelopsis grossedentata according to claim 2, further comprising, between said pouring of vinegar and said aging: freezing vinegar; the frozen vinegar comprises: freezing the vinegar liquid into solid vinegar blocks, then melting the vinegar blocks, and collecting the melted thick vinegar liquid.

4. The preparation method of the fermented ampelopsis grossedentata according to claim 1, wherein the weight part ratio of the aspongopus ester vinegar to the stem leaves of the ampelopsis grossedentata is 0.8-1.2: 98-102.

5. The method for preparing fermented ampelopsis grossedentata according to claim 1, wherein the fermentation temperature is 45 to 50 ℃ and the fermentation time is 3 to 4 hours.

6. The preparation method of the fermented ampelopsis grossedentata according to claim 1, wherein the water-removing temperature is 150-300 ℃, and the water-removing time is 1-4 min.

7. The method for preparing fermented ampelopsis grossedentata according to claim 1, wherein the rolling time is 6 to 15 min.

8. The method for preparing fermented ampelopsis grossedentata according to any one of claims 1 to 7, wherein the fermented ampelopsis grossedentata contains biological total flavonoids in an amount of 40 to 45% by weight.

9. The method for preparing fermented ampelopsis grossedentata according to any one of claims 1 to 7, wherein the fermented ampelopsis grossedentata contains dihydromyricetin, and the content of the dihydromyricetin is 30-38% by weight.

10. A fermented ampelopsis grossedentata obtained by the method for producing a fermented ampelopsis grossedentata according to any one of claims 1 to 9.