CN112553032A

CN112553032A - Maotai-flavor liquor capable of improving sleep quality and delaying aging

Info

Publication number: CN112553032A
Application number: CN202011464593.9A
Authority: CN
Inventors: 曹静娟; 骆刚; 沈祥春
Original assignee: Individual
Current assignee: Individual
Priority date: 2020-12-15
Filing date: 2020-12-15
Publication date: 2021-03-26

Abstract

The invention discloses a Maotai-flavor liquor capable of improving sleep quality and delaying senescence, and belongs to the technical field of liquor making. The raw materials comprise Maotai-flavor Daqu and a traditional Chinese medicine composition; wherein the Maotai-flavor Daqu is prepared by fermenting a starter propagation raw material and a traditional Chinese medicine composition according to a mass ratio of 1: 360; the traditional Chinese medicine composition comprises the following components in parts by weight: 60-90 parts of gastrodia elata, 35-60 parts of dendrobium officinale, 35-55 parts of Chinese wolfberry, 30-50 parts of poria cocos, 25-40 parts of gardenia, 25-40 parts of caulis polygoni multiflori, 15-30 parts of salvia miltiorrhiza, 10-25 parts of angelica sinensis and 7-20 parts of rhizoma polygonati. The traditional Chinese medicine composition and the starter propagation are brewed through fermentation, so that effective components in the traditional Chinese medicine composition can be fully dissolved out, the drug effect of the traditional Chinese medicine composition is improved, the Maotai-flavor liquor prepared through fermentation also has the unique flavor and smell of the traditional Chinese medicine composition, the traditional Chinese medicine flavor and the liquor are integrated, the liquor is more rich and mellow in flavor and sweet in taste, the effects of improving the sleep quality, improving the human immunity, delaying senescence and the like are very obvious, no chemical additive is used, and the liquor is safe and reliable and can be drunk for a long time.

Description

Maotai-flavor liquor capable of improving sleep quality and delaying aging

Technical Field

The invention relates to the technical field of wine brewing, in particular to Maotai-flavor liquor capable of improving sleep quality and delaying senescence

Background

Chinese patent CN202010166338.X discloses a medicinal liquor with sleep quality improving effect, which is prepared from the following raw materials in parts by weight: 40-90 parts of liquorice, 50-70 parts of polygonum multiflorum, 15-40 parts of ginseng, 5-15 parts of radix angelicae pubescentis, 10-25 parts of poria cocos, 5-15 parts of radix achyranthis bidentatae, 5-10 parts of ligusticum chuanxiong hort, 500-1000 parts of white spirit and 200-400 parts of purified water, and the preparation method comprises the following steps: extracting Glycyrrhrizae radix, Polygoni Multiflori radix, Ginseng radix, radix Angelicae Pubescentis, Poria, Achyranthis radix and rhizoma Ligustici Chuanxiong with ethanol, filtering to obtain ethanol extractive solution and medicinal material residue, and concentrating the ethanol extractive solution; decocting the residue of the above materials with purified water, and filtering to obtain purified water extractive solution; and mixing the ethanol extract and the purified water extract, adding into the white spirit, adding alcohol, adjusting the alcohol content to 30-45 degrees, and uniformly mixing. The medicated liquor is prepared from traditional Chinese medicinal materials with sleep improving effect, and compared with the existing brewing method, the method shortens brewing time, but has limited extraction amount of effective substances in the traditional Chinese medicinal materials, and does not improve taste of the medicated liquor.

Different from the infused medicinal liquor, the Maotai-flavor liquor has rich mouthfeel, long aftertaste and a plurality of health elements. Due to the high fermentation temperature of the Maotai-flavor liquor, substances harmful to human health are effectively volatilized at high temperature, and the harm to human bodies is reduced; the Maotai-flavor liquor is high in acidity, and traditional Chinese medicine considers that the acid mainly controls the spleen and stomach, protects the liver and softens blood vessels; the liquor degree of the sauce-flavor liquor is reasonable, the affinity between 53% vol alcohol molecules and water molecules is better, long-time storage is realized, the number of free alcohol molecules is small, and the stimulation to a human body is small; the sauce fragrant wine is a pure grain natural fermentation product and is not added manually. Therefore, the specific optimization of the proportion of the starter propagation in the Maotai-flavor liquor to the traditional Chinese medicine composition and the maximum rationalization of the proportion of the components of the traditional Chinese medicine composition can improve the effects of improving the sleep and delaying the aging of the Maotai-flavor liquor and improve the taste of the traditional medicinal liquor.

Disclosure of Invention

Aiming at the defects of the prior art, the invention provides Maotai-flavor liquor capable of improving sleep quality and delaying senescence, which is prepared from Maotai-flavor Daqu and a traditional Chinese medicine composition;

wherein the Maotai-flavor Daqu is prepared by fermenting a koji-making raw material and a Chinese medicinal composition according to the mass ratio of 1: 360;

the traditional Chinese medicine composition comprises the following components in parts by weight: 60-90 parts of gastrodia elata, 35-60 parts of dendrobium officinale, 35-55 parts of Chinese wolfberry, 30-50 parts of poria cocos, 25-40 parts of gardenia, 25-40 parts of caulis polygoni multiflori, 15-30 parts of salvia miltiorrhiza, 10-25 parts of angelica sinensis and 7-20 parts of rhizoma polygonati.

Preferably, the starter propagation raw material comprises: one or more of sorghum, barley, wheat, corn and glutinous rice.

The invention selects medicinal materials, wherein the gastrodia elata: dried tuber of Gastrodia elata Blume of Orchidaceae. Sweet in taste and neutral in nature; it enters liver meridian. Extinguish wind and stop spasm, calm liver yang, dispel wind and dredge collaterals. The effective component in rhizoma Gastrodiae is gastrodine, and has effects of dilating cerebral vessels, improving brain cell anti-anoxia ability, increasing brain blood flow, and improving blood flow of vertebra-basement artery, so as to improve in vivo sleep environment; meanwhile, gastrodin can improve blood supply insufficiency of anterior inferior cerebellum artery, posterior inferior cerebellum artery, labyrinthic artery and inner ear, protect nerve cells, has good effects of calming and sleeping, and has obvious improvement effect on neurasthenia, insomnia, neurasthenia syndrome and the like.

Dendrobium officinale: dried stems of orchids. Sweet in taste and neutral in nature; promoting fluid production, eliminating arthralgia, descending qi, tonifying viscera and consumptive disease, emaciating, strengthening yin, making intestines and stomach thick, losing weight, prolonging life, and strengthening muscle; dispelling pathogenic heat and miliaria; will calm the mind and remove convulsion. Has the effects of promoting the production of body fluid, tonifying stomach, nourishing yin, clearing heat, prolonging life and enhancing immunity. The main active ingredients in the dendrobium officinale are dendrobium polysaccharide, dendrobine, amino acid, stilbenes and derivatives thereof and various volatile ingredients, and the dendrobium officinale health care wine has the effects of nourishing skin, reducing blood sugar, resisting tumors, oxidation and aging, tonifying the five internal organs, strengthening the body and nourishing yin, and can enhance the functions of the spleen and the stomach after being taken for a long time, so that the body is flexible, the immunity is enhanced, and the life is prolonged.

Medlar: dried mature fruit of Lycium barbarum L of Solanaceae. It is sweet in flavor and neutral in nature. Nourish kidney, moisten lung, tonify liver, improve vision. It is indicated for liver and kidney yin deficiency, soreness and weakness of waist and knees, dizziness, blurred vision, hyperdacryosis, cough due to asthenia, diabetes, and spermatorrhea. The main components of the medlar comprise pigments, flavonoids and polysaccharide compounds, and in addition, betaine, vitamin C, moroxydine, various amino acids and various trace elements, and the medlar has the functions of regulating the organism immunity, effectively inhibiting tumor growth and cell mutation, resisting fatigue, delaying aging, resisting fatty liver, regulating blood fat and blood sugar, promoting hematopoiesis and the like.

Tuckahoe, poria cocos: dried sclerotium of Poria cocos (Schw.) wolf of Polyporaceae. It is sweet, bland and mild in nature and taste. It enters heart, lung, spleen and kidney meridians. The functional indications are as follows: induce diuresis and drain dampness, invigorate spleen and calm heart. The main component of the tuckahoe is pachymaran, and the modern research shows that the tuckahoe contains other components such as lecithin, choline, ergosterol, adenine, glucose potassium salt and the like, can improve the tissue activity and enhance the immunity of a human body, and has the effects of resisting virus, resisting tumors, beautifying and nourishing the face, delaying senescence and the like.

Gardenia: fruit of Gardenia jasminoides Ellis of Rubiaceae. Bitter taste and cold nature. Enter heart, liver, lung, stomach and triple energizer meridians. The main components of fructus Gardeniae comprise iridoid glycosides, crocins, organic acids, and flavonoids. Cold can clear heat, dry dampness, gently enter qi, reddish color enter blood, can reach the upper part and reach the lower part to reach the triple energizer, and can clear stagnated heat in chest and diaphragm, and is clinically used for treating insomnia caused by yin deficiency, yang deficiency, pathogenic excess and phlegm-heat internal disturbance.

Caulis polygoni multiflori: caulis Polygoni Multiflori of Polygonaceae. Sweet in flavor and neutral in nature. It enters heart and liver meridians. Has effects in nourishing heart, tranquilizing mind, dredging collaterals, dispelling pathogenic wind, and can be used for treating insomnia, dreaminess, hyperhidrosis, blood deficiency, and limb pain. Mainly contains active ingredients such as lutein, physcion, stilbene glucoside and the like, has the effects of calming and hypnotizing, can prolong the total sleep time, mainly prolongs the chronic sleep time phase and shortens the out-of-phase sleep period, and clinical researches report that the caulis piperis multiflori has better curative effect on insomnia and dreamful sleep caused by yin deficiency and blood deficiency.

Red sage root: dried root and rhizome of Salvia miltiorrhiza bge of Labiatae. Bitter and slightly cold in taste. Enter heart and liver meridians. Has the effects of promoting blood circulation, removing obstruction in collaterals, cooling blood, relieving swelling, clearing away heart-fire and relieving restlessness. Tanshinone in Saviae Miltiorrhizae radix has effect in inhibiting central nervous system, remarkably resisting psychomotor excitation of amphetamine, inhibiting palpitation contractility, and slowing down sinus node cell self-discipline, thereby effectively reducing palpitation frequency. In addition, the salvia miltiorrhiza contains a large amount of mineral substances, organic substances and vitamin E, has the inhibiting effect on the monoamine oxidase which is an active substance causing aging, and plays the roles of relieving aging and improving the activity of human cells.

Chinese angelica: dried root of Angelica gigas nakai of Umbelliferae. Sweet and pungent in flavor and warm in nature. It enters liver, heart and spleen meridians. Tonify blood, activate blood, regulate menstruation, alleviate pain, moisten intestines to relieve constipation. Can be used for treating blood deficiency, sallow complexion, giddiness, palpitation, menoxenia, amenorrhea, dysmenorrhea, etc. The angelica contains organic components such as various organic acids, lipids, sugar, various amino acids, trace elements and the like. Pharmacological research shows that the angelica can nourish blood and calm the nerves, and has the effect of improving insomnia caused by yin-blood deficiency. Contains provitamin A and vitamin B₁₂And various vitamins and nutrients such as amino acids necessary for human body can enhance metabolism and endocrine function of human body, and make skin lustrous and fine.

Rhizoma polygonati: dried rhizome of Yunnan yellow, Polygonatum sibiricum or Polygonatum cyrtonema of Liliaceae. Sweet in flavor and neutral in nature. Invigorating spleen and replenishing qi, moistening heart and lung, and strengthening tendons and bones. The main components of the health-care food comprise alkaloid, flavone, quinones, lignans, polysaccharide, steroid saponin, trace elements and the like, and the health-care food has the effects of regulating blood sugar, regulating immunity, resisting tumors, improving learning and memory, inhibiting bacteria, resisting inflammation, resisting viruses, resisting fatigue, regulating lipid, delaying senescence and the like.

In the traditional Chinese medicine composition, the traditional Chinese medicine theory is combined, and the medicine compatibility is carried out according to the principle of monarch, minister, assistant and guide in terms of tonifying qi and nourishing yin and calming the heart and tranquilizing the mind.

The gastrodia elata is a monarch drug, calms down liver yang, dispels wind, dredges collaterals, regulates liver blood deficiency caused by high pressure, has good sedative and hypnotic effects, and has obvious improvement effects on neurasthenia, insomnia, neurasthenia syndrome and the like.

Dendrobium officinale, caulis polygoni multiflori and rhizoma polygonati are used as ministerial drugs, and the Dendrobium officinale mainly produces body fluid, supplements the five internal organs, is consumptive and lean, calms the mind and removes fright; caulis Polygoni Multiflori is effective in nourishing heart, tranquilizing mind, dredging collaterals, and dispelling pathogenic wind; the sealwort is a ministerial drug which has the functions of promoting the production of body fluid, tonifying qi, nourishing yin, purging heat, clearing away heart-fire and relieving restlessness, can calm the nerves, tonify qi, strengthen body and improve fatigue. The three ministerial drugs aim at assisting the monarch drug to improve the sleep and improve the anti-fatigue effect. In addition, the effective components in the dendrobium officinale have the effects of resisting oxidation and aging, the effective components in the rhizoma polygonati also have the general purpose of delaying aging, and the cooperation of the dendrobium officinale and the rhizoma polygonati can also play a role in delaying aging.

Medlar, tuckahoe, gardenia and salvia are used as adjuvant drugs, and medlar nourishes kidney, moistens lung, tonifies liver and improves eyesight; fu Ling can promote diuresis and eliminate dampness, invigorate spleen and calm heart; cape jasmine fruit clears away stagnated heat in chest and diaphragm; the salvia miltiorrhiza, the salvia miltiorrhiza and the radix salviae miltiorrhizae are used as adjuvant drugs for promoting blood circulation and removing obstruction in channels, cooling blood and relieving swelling, and clearing heart fire and relieving restlessness, and are matched with monarch and ministerial drugs for enhancing the effects of soothing nerves, tonifying qi and improving sleep. Moreover, the medlar is also a good medicine for delaying senescence, the tuckahoe has the effects of maintaining beauty and keeping young and delaying senescence, the active ingredient of the gardenia can resist oxidation and play a role in delaying senescence, the salvia can delay senescence and improve cell activity, and the four adjuvant medicines can assist ministerial medicines in improving cell activity and enhancing resistance to oxidation and delaying senescence.

The angelica is used as a guiding drug to protect the spleen and the stomach, assist the transportation and transformation and harmonize the effects of the other drugs, enhance the transportation and transformation capability and the compliance of the spleen and the stomach of a user and facilitate long-term taking.

Through the reasonable compatibility of the medicines, the traditional Chinese medicine composition has the effects of replenishing essence and reinforcing kidney, tonifying qi and blood, regulating yin and yang, dredging collaterals and arresting sweating, calming liver and soothing nerves, can effectively improve sleep, improve the body resistance, tonify qi and enrich blood, improve the oxidation resistance and delay aging.

In addition, the traditional Chinese medicine composition and the starter propagation raw materials are mixed to prepare the Maotai-flavor Daqu, so that the active ingredients in the traditional Chinese medicine composition can be activated in advance, and the active ingredients of the traditional Chinese medicine composition can be more fully exerted in the fermentation process.

Preferably, the preparation of the Maotai-flavor Daqu comprises the following steps:

(1) cleaning wheat and sticky rice, adding the cleaned wheat and sticky rice into warm water at the temperature of 60-80 ℃, wetting for 3-4 hours, crushing, and sieving with a 10-20-mesh sieve to obtain mixed powder;

(2) cutting rhizoma gastrodiae, dendrobium officinale, poria cocos, caulis polygoni multiflori, salvia miltiorrhiza, angelica sinensis and rhizoma polygonati into slices, grinding gardenia into slices, adding water, and decocting with slow fire for 2-3 hours; filtering the decocted medicinal materials, crushing, and sieving by a sieve with 10-20 meshes to obtain mixed medicinal powder; concentrating the filtered liquid medicine to obtain mixed liquid medicine;

(3) mixing the mixed powder, the mixed medicinal liquid, yeast and water, stirring, and trampling to obtain yeast blank; wherein the water content in the yeast embryo is 37-40 wt%;

(4) placing the koji embryo for 2-3 h, and then carrying out stacking culture on the koji embryo; after enzyme coats grow on the surfaces of the yeast blanks, carrying out primary yeast turning; and 7-8 days after the first yeast turning, performing secondary yeast turning, discharging moisture after the yeast blank is cultured for 24-26 days, and continuously growing and culturing for 40-42 days to finish yeast making.

The preparation method of the Maotai-flavor liquor capable of improving sleep quality and delaying aging comprises the following steps:

the Chinese medicinal composition is prepared by grinding, irradiating and pressurizing, then uniformly mixing with the starter propagation, fermenting, performing ultrahigh pressure extrusion filtration, and then condensing and storing.

Preferably, the preparation method of the Maotai-flavor liquor capable of improving sleep quality and delaying aging comprises the following steps:

(1) slicing and grinding the medlar, the tuckahoe, the gardenia, the caulis polygoni multiflori, the salvia miltiorrhiza and the angelica sinensis which are dried at normal temperature into powder, and sieving the powder by a 30-40-mesh sieve to obtain a first traditional Chinese medicine powder material; freeze-drying rhizoma gastrodiae and rhizoma polygonati in vacuum, grinding into powder, and sieving with a 30-40-mesh sieve to obtain a second traditional Chinese medicine powder material; carrying out vacuum freezing and grinding on the dendrobium officinale by using ultra-micro-powder, and sieving by using a sieve of 30-40 meshes to obtain a dendrobium officinale powder material;

(2) respectively irradiating the first traditional Chinese medicine powder material, the second traditional Chinese medicine powder material and the dendrobium officinale powder material by adopting electron beams, and then uniformly mixing after the irradiation is finished to obtain irradiated traditional Chinese medicine materials;

(3) pressurizing and processing the irradiated traditional Chinese medicine materials, and cooling to obtain processed traditional Chinese medicine materials;

(4) quickly scattering the koji-making into the cooled processed traditional Chinese medicine materials and uniformly stirring;

(5) sealing and fermenting the processed traditional Chinese medicine materials mixed with the starter propagation at the fermentation temperature of 35-40 ℃ for 28-30 days;

(6) steaming the fermented material for 1-2 h, and then carrying out ultrahigh pressure extrusion treatment;

(7) mixing the squeezed filtrate and the filter residue, repeatedly squeezing for 2-3 times, filtering with an ultrafiltration membrane, and discarding the filter residue to obtain initial filtrate;

(8) heating, vaporizing and condensing the initial filtrate to obtain strong liquor of Maotai-flavor liquor capable of improving sleep quality and delaying aging;

(9) and storing the obtained strong liquor at the storage temperature of 20-28 ℃ for 12-24 months, and blending to obtain the Maotai-flavor liquor.

Preferably, the conditions for vacuum freeze-drying and grinding the gastrodia elata and the polygonatum in the step (1) are as follows:

freezing gastrodia elata and polygonatum sibiricum for 0.5-2 hours at the temperature of-50 to-40 ℃;

(ii) vacuum drying the powder by nitrogen gas at a vacuum degree of 5 to 15Pa and a temperature of-30 to-20 ℃ and grinding the powder.

Preferably, the conditions for vacuum freezing and grinding the ultra-micro wave powder of the dendrobium officinale in the step (1) are as follows:

conveying the dendrobium officinale into a vacuum freeze-drying machine, cooling to-30 to-28 ℃, freezing for 1-3 hours, and then carrying out vacuum drying for 18-30 hours at the vacuum degree of 3-9 Pa and the temperature of 30-45 ℃;

(ii) continuously carrying out freeze-drying on the dendrobium officinale in a microwave generator, wherein the microwave power is 200-300 w, and the material temperature is increased from-20 to-25 ℃ to 0 ℃ within 2-3 h; the microwave power is 300-400 w, and the temperature of the material is increased from 0 ℃ to 30 ℃ within 1-2 h;

and (iii) crushing the dendrobium officinale subjected to microwave treatment by a jet mill at the temperature of lower than 30 ℃ to ensure that the particle size of the micro powder is more than 95% and less than 15 microns, thus obtaining the dendrobium officinale powder material.

Preferably, the irradiation conditions in the step (2) are as follows: irradiating with irradiation dose of 500-800 kGyThe intensity of the radiation source is 7.8 × 10¹⁵Bq, the energy of the high-energy electron beam is 4-4.5 MeV.

Preferably, the pressure processing conditions in the step (3) are as follows: the pressure is 0.2-0.7 Mpa, the temperature is 80-100 ℃, and the processing time is 3-5 h.

Preferably, in the next preparation process, the filter residue obtained in the step (7) is washed by water, and then is re-steamed with a new fermentation material, and the steps are repeated in sequence, and the filter residue obtained each time is reused in the next preparation.

The invention has the beneficial technical effects that:

the traditional Chinese medicine composition has the effects of replenishing essence, reinforcing kidney, tonifying qi and blood, regulating yin and yang, dredging collaterals, arresting sweating, calming liver and soothing nerves, can effectively improve sleep, improve body resistance, tonify qi, enrich blood, improve oxidation resistance and delay aging through reasonable compatibility of monarch, minister, assistant and guide. Moreover, the Chinese medicinal composition and the starter propagation are brewed by fermentation, so that effective components in the Chinese medicinal composition can be fully dissolved out, the medicinal effect of the Chinese medicinal composition is improved, the Maotai-flavor liquor prepared by fermentation also has the unique flavor and the smell of the Chinese medicinal composition, the fragrance of the Chinese medicinal materials is integrated with the liquor, the liquor has stronger and mellow fragrance and is sweet when being taken, the sleep quality is improved, the immunity of a human body is improved, the aging is delayed and the like, and the Chinese medicinal liquor is free of chemical additives, safe and reliable and can be drunk for a long time.

Detailed Description

The principles and features of this invention are described below in conjunction with embodiments, which are included to explain the invention and not to limit the scope of the invention. The examples, in which specific conditions are not specified, were conducted under the conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.

The Maotai-flavor liquor capable of improving sleep quality and delaying senescence, provided by the invention, comprises the following raw materials of Maotai-flavor Daqu and a traditional Chinese medicine composition;

The starter propagation raw materials comprise: one or more of sorghum, barley, wheat, corn and peas.

(1) slicing and grinding the medlar, the tuckahoe, the gardenia, the caulis polygoni multiflori, the salvia miltiorrhiza and the angelica sinensis which are dried at normal temperature into powder, and sieving the powder by a 30-40-mesh sieve to obtain a first traditional Chinese medicine powder material; freeze-drying rhizoma gastrodiae and rhizoma polygonati in vacuum, grinding into powder, and sieving with a 30-40-mesh sieve to obtain a second traditional Chinese medicine powder material; and (3) carrying out vacuum freezing and grinding on the dendrobium officinale by using the ultra-microwave micro powder, and sieving by using a sieve of 30-40 meshes to obtain the dendrobium officinale powder material.

In the step (1), the raw materials are dried and ground into powder, and then the powder is sieved by a 30-40-mesh sieve, so that the raw materials are ensured to have small enough particles, and the particles can be sufficiently and effectively treated in subsequent treatment. At present, most of the common treatments are directly smashed into powder, the particle sizes of the raw materials are different, and the problem of insufficient treatment is easy to occur. Therefore, the drying and grinding treatment is carried out according to the characteristics of each component in a targeted classification manner, and the grinding can be more sufficient under the condition of ensuring that the effective components are not changed. Drying and grinding medlar, tuckahoe, gardenia, radix aconiti kusnezoffii, salvia miltiorrhiza and angelica at normal temperature to obtain a first powder material; carrying out vacuum freeze-drying and grinding on the gastrodia elata and the rhizoma polygonati to obtain a second powder material; carrying out ultra-microwave micro powder vacuum freeze drying on the dendrobium officinale. The materials are classified and dried and ground, so that the situation that other fine powder blocks internal channels among components can be avoided, internal pore passages of the gastrodia elata, the polygonatum and the dendrobium officinale powder are mainly prevented from being blocked, and the overflow of effective components in subsequent treatment is not utilized. The three substances are monarch drugs and ministerial drugs in the whole traditional Chinese medicine composition, mainly play roles in improving sleep and anti-fatigue effect, and are the key points of the Maotai-flavor liquor with the effects of improving sleep quality and delaying aging.

In addition, due to the existence of colloid in dendrobium officinale, the dendrobium officinale is difficult to be fully ground by a common processing method, and is poor in agglomeration and dispersion property even after being ground, so that special processing is required. And the colloid is also the reason of colloid, so that other materials are easily wrapped when the colloid is directly mixed and dried with other materials, the raw materials are unevenly mixed and ground, and the subsequent steps are not facilitated.

Therefore, all the raw materials are classified and dried in the step (1), the medlar, the tuckahoe, the gardenia, the vine of multiflower knotweed, the salvia miltiorrhiza and the angelica are dried and ground at normal temperature, the rhizoma gastrodiae and the polygonatum are dried and ground in vacuum, the dendrobium officinale is dried in ultra-micro microwave vacuum, and the treatment is performed according to the characteristics of all the components, so that the full grinding of each component is ensured, and the overflow of effective components is facilitated.

Preferably, the conditions for vacuum freeze-drying and grinding the gastrodia elata and the polygonatum sibiricum are as follows:

During the vacuum freeze-drying grinding of the gastrodia elata and the polygonatum, at the initial freeze-drying stage, effective moisture sublimation channels are formed in the gastrodia elata and the polygonatum by vacuum freezing, so that moisture in the gastrodia elata and the polygonatum can be quickly sublimated and escaped through the sublimation channels and small holes on the surfaces of the gastrodia elata and the polygonatum. And nitrogen is effectively introduced, so that quality deterioration reactions such as oxidation of effective components, damage of volatile oil and other heat-sensitive substances and the like in the drying process of the gastrodia elata and the polygonatum can be avoided. The reduction of the chemical reaction speed and the inactivation of the enzyme under the low-temperature and anaerobic condition ensure that the browning phenomenon caused by the enzyme and the amino acid is almost avoided in the freeze drying process, the appearance and the color of the dried gastrodia elata and the dried polygonatum are consistent with the freshness, the drug effect and the quality are not changed, and the nutrition, the taste, the aroma and the color of the gastrodia elata and the polygonatum are reserved to the maximum extent.

Preferably, the conditions for vacuum freezing and grinding the ultra-micro wave powder of the dendrobium officinale are as follows:

Because the dendrobium officinale has high content of colloid and mucus juice, the dendrobium officinale is difficult to fully crush by a common grinding method, an effective moisture sublimation channel is formed by adopting a vacuum freeze-drying method, and the internal moisture is quickly sublimated and escaped through the sublimation channel, so that the freeze-drying speed is increased, the energy utilization rate is increased, and the purpose of quick freeze-drying is achieved. In the later stage of freeze-drying, because the water in the material is little, low-power microwaves are adopted, the problems of yellowing and scorching of the product caused by overhigh temperature are reduced, and the energy consumption is reduced. Then the dendrobium officinale is crushed in vacuum, so that the effective components of the dendrobium officinale can be further guaranteed to be ground into powder. The dendrobium officinale micro powder with the small particle size has higher dispersity and is easier to be uniformly mixed with other powder materials. The fine powder having such a small particle size has a larger specific surface area and a larger porosity, and is more sufficient and more favorable for the effective ingredient to overflow when irradiated.

(2) Respectively irradiating the first traditional Chinese medicine powder material, the second traditional Chinese medicine powder material and the dendrobium officinale powder material by adopting electron beams, and then uniformly mixing after the irradiation is finished to obtain irradiated traditional Chinese medicine materials; the irradiation conditions were: irradiating with irradiation dose of 500-800 kGy and radiation source intensity of 7.8X 10¹⁵Bq, the energy of the high-energy electron beam is 4-4.5 MeV.

In the step (2), the powder materials are independently subjected to electron beam irradiation and then mixed, and some bacterial molds contained in the powder materials are removed through the irradiation of the electron beams, so that the sterilization effect is achieved, and the influence on the fermentation process and the taste of the white spirit caused by the introduction of sterilization in the fermentation process is avoided.

In addition, in the electron irradiation, organic matters in the components can be broken into small molecular chains, the feed liquid generates molecular activation after absorbing irradiation rays in the irradiation process to generate free radicals, the free radicals act on high molecular substances such as proteins to cause the breakage of the molecular chains and promote the degradation of the high molecular substances such as polysaccharide, gastrodin, proteins and the like, so that the effective components such as small molecules are formed, the degradation rate is improved, the enzymolysis time is shortened, the easy absorption degree of the effective components of the traditional Chinese medicines is improved, the drug property of the white spirit is improved, and the formed small molecules are more easily dissolved out to further improve the drug effect and the taste of the wine.

The first traditional Chinese medicine powder material, the second traditional Chinese medicine powder material and the dendrobium officinale powder material with low particle sizes have large specific surface area and porosity, the irradiation area is larger and more sufficient during electron beam irradiation, decomposition of effective components is facilitated, and the powder materials are respectively irradiated and then mixed, so that the pore control channels in the powder are not blocked, and overflow of the components is facilitated. The powder materials are separately irradiated due to the existence of colloid in the dendrobium officinale, so that the irradiation effect is prevented from being influenced due to the existence of the colloid, the colloid can be prevented from wrapping other powder materials, the pore passages of the dendrobium officinale are prevented from being blocked by other powder materials, and the subsequent pressurizing processing is facilitated.

(3) Pressurizing and processing the irradiated traditional Chinese medicine materials, and cooling to obtain processed traditional Chinese medicine materials; the pressure processing conditions are as follows: the pressure is 0.2-0.7 Mpa, the temperature is 80-100 ℃, and the processing time is 3-5 h.

After sterilization, the pressure processing in step (3) is also used for primarily activating the active substances of the traditional Chinese medicines to improve the medicinal properties of the traditional Chinese medicines, and the active substances of the caulis polygoni multiflori can be hydrolyzed into free anthraquinone and then hydrolyzed into free anthraquinone in the pressure processing process, because the pressure processing can not only activate the active substances, but also hydrolyze the combined anthraquinone into free anthraquinone. The content of the combined anthraquinone in the active ingredients of the caulis polygoni multiflori is high, the caulis polygoni multiflori has strong purgative effect, and after the combined anthraquinone is converted into free anthraquinone, the medicinal effect of the caulis polygoni multiflori can be effectively enhanced, and the toxicity is reduced. The bitter substances such as rhizoma Gastrodiae and rhizoma Polygonati can be decomposed primarily by pressure processing, so as to reduce bitter taste of the medicinal materials.

(4) And (4) quickly spreading the prepared yeast into the cooled processed traditional Chinese medicine materials and uniformly stirring.

(5) And sealing and fermenting the processed traditional Chinese medicine materials mixed with the starter propagation at the fermentation temperature of 35-40 ℃ for 28-30 days.

(6) Steaming the fermented material for 1-2 h, and then carrying out ultrahigh pressure extrusion treatment; the ultra-high pressure extrusion conditions are as follows: the pressure is 200-300 Mpa, and the time is 3-5 min.

The fermented material after fermentation is cooked in the step (6), the effective components of the fermented material are excited again, and the solid-liquid separation is carried out through ultrahigh pressure extrusion, so that the size of free particles in the filtrate can be greatly reduced through the ultrahigh pressure extrusion, the fermented material can be dispersed in the solution more easily, and the taste is softer when the fermented material is drunk. And the ultrahigh extrusion process is favorable for the effective components in the powder pore canal to overflow in an extrusion mode. In the extrusion process, due to the characteristics of dendrobium officinale colloid, swelling is easy to occur when the dendrobium officinale powder meets water, the dendrobium officinale powder starts to have certain viscosity, the dendrobium officinale powder has high specific surface area and porosity, impurities are easier to wrap and the bitter taste of the medicinal materials is absorbed, the purity in the filtrate and the taste of pure wine are improved, the colloid of the dendrobium officinale powder can be partially dissolved in the filtrate in the extrusion process, the overflow of effective components of the powder material can be improved after repeated extrusion, the taste of the colloid in which the dendrobium officinale is dissolved is also improved, and the taste is brought by the characteristics of the dendrobium officinale and has special taste.

(7) Mixing the squeezed filtrate and the squeezed filter residues, repeatedly squeezing for 2-3 times, filtering with an ultrafiltration membrane, and discarding the filter residues to obtain initial filtrate.

According to the invention, the filtrate and the filter residue are mixed in the step (7), and are repeatedly extruded for 2-3 times, so that the filter residue is more fully extruded, the effective components in the filter residue can be extruded out, and the free particle size in the filtrate can be further reduced by multiple times of extrusion, so that the finally obtained white spirit is softer and more dense in taste. And filtering by an ultrafiltration membrane and heating for vaporization to obtain the strong liquor of the Maotai-flavor liquor, which has unique flavor and smell of the traditional Chinese medicine composition and stronger, mellow and sweet bouquet.

Preferably, in the next preparation process, the filter residue obtained in the step (7) is washed by water, then is re-steamed with a new fermentation material, and the steps are repeated in sequence, and the filter residue obtained each time is reused in the next preparation.

After filter residues are washed by water, the dendrobium officinale wrapping various substance components, including traditional Chinese medicine powder, active ingredients of all components and other various flavor substances, are obtained, the dendrobium officinale wrapping wine can be used as a flavor additive and an impurity bitter adsorbent to be added into a new fermentation material for reuse, the active ingredients and the flavor substances of the traditional Chinese medicine can be further extracted, the dendrobium officinale can be absorbed again, and the impurities and the bitter substances in filtrate are wrapped in an adsorbing manner, so that the finally obtained wine is richer in flavor and more mellow in taste.

(8) Heating, vaporizing and condensing the initial filtrate to obtain the strong liquor of the Maotai-flavor liquor capable of improving sleep quality and delaying aging.

The preparation method of the Maotai-flavor liquor capable of improving sleep quality and delaying senescence, disclosed by the invention, comprises the following steps of:

The Maotai-flavor Daqu is prepared by adopting the traditional Chinese medicines with the same leavening, so that the uniform saccharification is effectively promoted to generate the saccharifying enzyme, the variety and the number of microorganisms in the Daqu are improved by utilizing various effective components contained in the traditional Chinese medicine composition, the aroma and flavor developing substances are added into the liquor in advance, and the quality of wine brewing is improved. The traditional Chinese medicine composition added into the yeast is consistent with the traditional Chinese medicine composition in fermentation, and other substances influencing the drug effect, flavor and taste of the wine are not additionally added, so that the mellow taste of the wine can be ensured.

It should be noted that, in the following examples of the present invention, preferred starter propagation raw materials include: wheat and glutinous rice, the mass ratio of which is 4: 1.

example 1

The preparation method of the Maotai-flavor Daqu liquor capable of improving sleep quality and delaying aging comprises the following steps:

(1) cleaning semen Tritici Aestivi and Oryza Glutinosa, adding into 60 deg.C warm water, wetting for 4 hr, pulverizing, and sieving with 10 mesh sieve to obtain mixed powder.

(2) Cutting rhizoma Gastrodiae, herba Dendrobii, Poria, caulis Polygoni Multiflori, Saviae Miltiorrhizae radix, radix Angelicae sinensis and rhizoma Polygonati into slices, grinding fructus Gardeniae into slices, adding water, and decocting with slow fire for 2 hr; filtering the decocted medicinal materials, pulverizing, and sieving with 10 mesh sieve to obtain mixed medicinal powder; and concentrating the filtered liquid medicine to obtain mixed liquid medicine.

The traditional Chinese medicine composition comprises the following components in parts by weight: 60 parts of gastrodia elata, 35-60 parts of dendrobium officinale, 355 parts of medlar, 30 parts of poria cocos, 25 parts of gardenia, 25 parts of caulis polygoni multiflori, 15 parts of salvia miltiorrhiza, 10 parts of angelica sinensis and 7 parts of rhizoma polygonati.

(3) Mixing the mixed powder, the mixed medicinal liquid, yeast and water, stirring, and trampling to obtain yeast blank; wherein, the water content in the yeast embryo is 37 wt%.

(4) After the yeast embryo is placed for 2 hours, stacking culture is carried out on the yeast embryo; after enzyme coats grow on the surfaces of the yeast blanks, carrying out primary yeast turning; and 7 days after the first yeast turning, performing secondary yeast turning, performing moisture removal after the yeast blank is cultured for 24 days, and continuously performing growth culture until the yeast is finished after 40 days.

Example 2

(1) cleaning semen Tritici Aestivi and Oryza Glutinosa, adding into 70 deg.C warm water, wetting for 3.5 hr, pulverizing, and sieving with 15 mesh sieve to obtain mixed powder.

(2) Cutting rhizoma Gastrodiae, herba Dendrobii, Poria, caulis Polygoni Multiflori, Saviae Miltiorrhizae radix, radix Angelicae sinensis and rhizoma Polygonati into slices, grinding fructus Gardeniae into slices, adding water, and decocting with slow fire for 2.5 hr; filtering the decocted medicinal materials, pulverizing, and sieving with 15 mesh sieve to obtain mixed medicinal powder; and concentrating the filtered liquid medicine to obtain mixed liquid medicine.

The traditional Chinese medicine composition comprises the following components in parts by weight: 78 parts of gastrodia elata, 47 parts of dendrobium officinale, 45 parts of medlar, 40 parts of poria cocos, 32 parts of gardenia, 33 parts of caulis polygoni multiflori, 24 parts of salvia miltiorrhiza, 17 parts of angelica sinensis and 15 parts of rhizoma polygonati.

(3) Mixing the mixed powder, the mixed medicinal liquid, yeast and water, stirring, and trampling to obtain yeast blank; wherein, the water content in the yeast embryo is 38 wt%.

(4) Standing the koji embryo for 2.5h, and performing stack culture on the koji embryo; after enzyme coats grow on the surfaces of the yeast blanks, carrying out primary yeast turning; and 7 days after the first yeast turning, performing secondary yeast turning, performing moisture removal after the yeast blank is cultured for 25 days, and continuously performing growth culture until 41 days later to finish yeast making.

Example 3

(1) cleaning semen Tritici Aestivi and Oryza Glutinosa, adding into 80 deg.C warm water, wetting for 3 hr, pulverizing, and sieving with 20 mesh sieve to obtain mixed powder.

(2) Cutting rhizoma Gastrodiae, herba Dendrobii, Poria, caulis Polygoni Multiflori, Saviae Miltiorrhizae radix, radix Angelicae sinensis and rhizoma Polygonati into slices, grinding fructus Gardeniae into slices, adding water, and decocting with slow fire for 3 hr; filtering the decocted medicinal materials, pulverizing, and sieving with 20 mesh sieve to obtain mixed medicinal powder; and concentrating the filtered liquid medicine to obtain mixed liquid medicine.

The traditional Chinese medicine composition comprises the following components in parts by weight: 90 parts of gastrodia elata, 60 parts of dendrobium officinale, 55 parts of medlar, 50 parts of poria cocos, 40 parts of gardenia, 40 parts of caulis polygoni multiflori, 30 parts of salvia miltiorrhiza, 25 parts of angelica sinensis and 20 parts of rhizoma polygonati.

(3) Mixing the mixed powder, the mixed medicinal liquid, yeast and water, stirring, and trampling to obtain yeast blank; wherein, the water content in the yeast embryo is 40 wt%.

(4) Standing the koji embryo for 3h, and performing stacking culture on the koji embryo; after enzyme coats grow on the surfaces of the yeast blanks, carrying out primary yeast turning; and 8 days after the first yeast turning, performing second yeast turning, performing moisture removal after the yeast blank is cultured for 26 days, and continuously performing growth culture until 42 days later to finish yeast making.

The koji prepared in example 1 was used for brewing Maotai-flavor liquor in the following examples.

Example 4

The Maotai-flavor liquor capable of improving sleep quality and delaying aging comprises the following components: the mass ratio is 1:360 of starter propagation and a Chinese medicinal composition;

(1) slicing fructus Lycii, Poria, fructus Gardeniae, caulis Polygoni Multiflori, Saviae Miltiorrhizae radix and radix Angelicae sinensis, grinding into powder, and sieving with 30 mesh sieve to obtain first Chinese medicinal powder; vacuum freeze-drying rhizoma Gastrodiae and rhizoma Polygonati, grinding into powder, and sieving with 30 mesh sieve to obtain second Chinese medicinal powder; carrying out vacuum freezing and grinding on the dendrobium officinale by using the ultra-micro-powder, and sieving by using a 30-mesh sieve to obtain the dendrobium officinale powder material.

Wherein, the conditions for vacuum freeze-drying and grinding the gastrodia elata and the polygonatum are as follows:

freezing gastrodia elata and polygonatum sibiricum at-50 ℃ for 0.5 h;

(ii) vacuum drying with nitrogen gas under vacuum degree of 5Pa at-30 deg.C, and grinding.

The conditions for vacuum freezing and grinding the ultra-micro-wave micro-powder of the dendrobium officinale are as follows:

conveying the dendrobium officinale into a vacuum freeze-drying machine, cooling to-30 ℃, freezing for 1h, and carrying out vacuum drying for 18h at the vacuum degree of 3Pa and the temperature of 30 ℃;

(ii) continuously carrying out freeze-drying on the dendrobium officinale in a microwave generator, wherein the microwave power is 200w, and the material temperature is increased from-20 ℃ to 0 ℃ within 2 h; the microwave power is 300w, and the material temperature is increased from 0 ℃ to 30 ℃ within 1 h;

and (iii) crushing the dendrobium officinale subjected to microwave treatment by a jet mill at the temperature of 28 ℃ to ensure that the particle size of the micropowder reaches 98 percent to 13 mu m, thus obtaining the dendrobium officinale powder material.

(2) Respectively irradiating the first traditional Chinese medicine powder material, the second traditional Chinese medicine powder material and the dendrobium officinale powder material by adopting electron beams, and then uniformly mixing after the irradiation is finished to obtain irradiated traditional Chinese medicine materials; the irradiation conditions were: irradiating with radiation dose of 500kGy and radiation source intensity of 7.8 × 10¹⁵Bq, high energy electron beam energy of 4 MeV.

(3) Pressurizing and processing the irradiated traditional Chinese medicine materials, and cooling to obtain processed traditional Chinese medicine materials; the pressure processing conditions are as follows: the processing time is 3h under the pressure of 0.2Mpa and the temperature of 80 ℃.

(4) The starter propagation prepared in the example 1 is quickly scattered into the cooled processed traditional Chinese medicine materials and evenly stirred.

(5) Sealing and fermenting the processed traditional Chinese medicine materials mixed with the starter propagation at 35 ℃ for 28 days.

(6) Steaming the fermented material for 1-2 h, and then carrying out ultrahigh pressure extrusion treatment; the ultra-high pressure extrusion conditions are as follows: the pressure is 200MPa and the time is 3 min.

(7) Mixing the squeezed filtrate and the filter residue, squeezing for 2 times, filtering with ultrafiltration membrane, and removing the filter residue to obtain initial filtrate.

(9) Storing the obtained strong liquor at 20 deg.C for 24 months, and blending to obtain Maotai-flavor Chinese liquor.

Example 5

(1) slicing fructus Lycii, Poria, fructus Gardeniae, caulis Polygoni Multiflori, Saviae Miltiorrhizae radix and radix Angelicae sinensis, grinding into powder, and sieving with 35 mesh sieve to obtain first Chinese medicinal powder; vacuum freeze-drying rhizoma Gastrodiae and rhizoma Polygonati, grinding into powder, and sieving with 35 mesh sieve to obtain second Chinese medicinal powder; carrying out vacuum freezing and grinding on the dendrobium officinale by using the ultra-micro-powder, and sieving by using a 35-mesh sieve to obtain the dendrobium officinale powder material.

freezing gastrodia elata and polygonatum sibiricum for 1h at the temperature of minus 45 ℃;

(ii) vacuum drying with nitrogen gas at-25 deg.C under vacuum degree of 7Pa, and grinding.

conveying the dendrobium officinale into a vacuum freeze-drying machine, cooling to-29 ℃, freezing for 2 hours, and then carrying out vacuum drying for 24 hours at the vacuum degree of 6Pa and the temperature of 37 ℃;

(ii) continuously carrying out freeze-drying on the dendrobium officinale in a microwave generator, wherein the microwave power is 250w, and the material temperature is increased from-23 ℃ to 0 ℃ within 2.5 h; microwave power is 350w, and the temperature of the material is increased from 0 ℃ to 30 ℃ within 1.5 h;

and (iii) crushing the dendrobium officinale subjected to microwave treatment by a jet mill at the temperature of 25 ℃ to ensure that the particle size of the micro powder reaches 95% to 10 microns, thus obtaining the dendrobium officinale powder material.

(2) Respectively irradiating the first traditional Chinese medicine powder material, the second traditional Chinese medicine powder material and the dendrobium officinale powder material by adopting electron beams, and then uniformly mixing after the irradiation is finished to obtain irradiated traditional Chinese medicine materials; the irradiation conditions were: irradiating with radiation dose of 650kGy and radiation source intensity of 7.8 × 10¹⁵Bq, high energy electron beam energy of 4.2 MeV.

(3) Pressurizing and processing the irradiated traditional Chinese medicine materials, and cooling to obtain processed traditional Chinese medicine materials; the pressure processing conditions are as follows: the processing time is 4h under the pressure of 0.5Mpa and the temperature of 90 ℃.

(5) Sealing and fermenting the processed traditional Chinese medicine materials mixed with the starter propagation at 37 ℃ for 29 days.

(6) Steaming the fermented material for 1.5h, and performing ultrahigh pressure extrusion treatment; the ultrahigh pressure extrusion conditions were: the pressure is 250MPa and the time is 4 min.

(7) Mixing the squeezed filtrate and the filter residue, squeezing repeatedly for 3 times, filtering with ultrafiltration membrane, and discarding the filter residue to obtain initial filtrate.

(9) Storing the obtained strong liquor at 24 deg.C for 18 months, and blending to obtain Maotai-flavor Chinese liquor.

Example 6

(1) slicing fructus Lycii, Poria, fructus Gardeniae, caulis Polygoni Multiflori, Saviae Miltiorrhizae radix and radix Angelicae sinensis, grinding into powder, and sieving with 40 mesh sieve to obtain first Chinese medicinal powder; vacuum freeze-drying rhizoma Gastrodiae and rhizoma Polygonati, grinding into powder, and sieving with 40 mesh sieve to obtain second Chinese medicinal powder; carrying out vacuum freezing and grinding on the dendrobium officinale by using the ultra-micro-powder, and sieving by using a 40-mesh sieve to obtain the dendrobium officinale powder material.

freezing gastrodia elata and polygonatum for 2 hours at the temperature of minus 40 ℃;

(ii) vacuum drying with nitrogen gas at-20 deg.C under 15Pa, and grinding.

conveying the dendrobium officinale into a vacuum freeze-drying machine, cooling to-28 ℃, freezing for-3 h, and carrying out vacuum drying for 30h at the vacuum degree of 9Pa and the temperature of 45 ℃;

(ii) continuously carrying out freeze-drying on the dendrobium officinale in a microwave generator, wherein the microwave power is 300w, and the material temperature is increased from-25 ℃ to 0 ℃ within 3 h; microwave power is 400w, and the temperature of the materials is increased from 0 ℃ to 30 ℃ within 2 h;

and (iii) crushing the dendrobium officinale subjected to microwave treatment by a jet mill at the temperature of 22 ℃ to ensure that the particle size of the micropowder reaches 97 percent to 12 microns, thus obtaining the dendrobium officinale powder material.

(2) Respectively irradiating the first traditional Chinese medicine powder material, the second traditional Chinese medicine powder material and the dendrobium officinale powder material by adopting electron beams, and then uniformly mixing after the irradiation is finished to obtain irradiated traditional Chinese medicine materials; the irradiation conditions were: irradiation dose of 800kGyIrradiating with radiation source intensity of 7.8 × 10¹⁵Bq, high energy electron beam energy of 4.5 MeV.

(3) Pressurizing and processing the irradiated traditional Chinese medicine materials, and cooling to obtain processed traditional Chinese medicine materials; the pressure processing conditions are as follows: the processing time is 5h under the pressure of 0.7Mpa and the temperature of 100 ℃.

(5) Sealing and fermenting the processed traditional Chinese medicine materials mixed with the starter propagation at 40 ℃ for 30 days.

(6) Steaming the fermented material for 2h, and performing ultrahigh pressure extrusion treatment; the ultrahigh pressure extrusion conditions are as follows: the pressure is 300MPa and the time is 5 min.

(9) Storing the obtained strong liquor at 28 deg.C for 12 months, and blending to obtain Maotai-flavor Chinese liquor.

Example 7

The composition of the Maotai-flavor liquor capable of improving sleep quality and delaying aging in the embodiment is the same as that in the embodiment 4.

The preparation method of the Maotai-flavor liquor capable of improving sleep quality and delaying aging in this example is the same as that in example 3, except that the filter residue filtered in the step (7) in example 4 is adopted in the step (6) in this example, and the filter residue is washed with water and then cooked with the fermented material.

Comparative example 1

The composition of the Maotai-flavor liquor of this comparative example was identical to that of example 3, except that the commercial Daqu liquor was used.

The preparation method of the Maotai-flavor liquor of the comparative example is the same as that of example 3.

Comparative example 2

The preparation method of the Maotai-flavor liquor of the comparative example is the same as that of the example 3, and the difference is that the Maotai-flavor liquor comprises sorghum and the Maotai-flavor Daqu prepared in the example 1.

Comparative example 3

The composition of the Maotai-flavor liquor of the comparative example is identical to that of example 3, except that the step (3) and the step (6) are omitted in the preparation method.

Comparative example 4

The composition of the Maotai-flavor liquor of the comparative example is the same as that of example 3, except that the rhizoma gastrodiae, the rhizoma polygonati and the dendrobium officinale are dried and ground at normal temperature in the step (1) of the preparation method.

Sensory evaluation was performed on the Maotai-flavor white spirits provided in examples 4 to 7 and comparative examples 1 to 4. Sensory evaluation method: the evaluation group consisted of 10 panelists who scored the color, aroma, taste and texture of the liquor independently according to the scoring criteria in table 1, and the average of the cumulative total scores was taken as the sensory score of the product, with the scoring results shown in table 2.

TABLE 1 Soy sauce flavor sensory Scoring Standard

TABLE 2 sensory evaluation results

As can be seen from Table 2, the Maotai-flavor liquor prepared in the embodiments 4-6 of the invention is colorless or yellowish in color, bright and transparent; the wine body has uniform texture, no sediment and suspended matters, full and rich hops, thick wine body and hanging after being put into a cup. The sauce has outstanding fragrance, mellow and mellow taste, authentic fragrance, Chinese medicine fragrance and wine are integrated, the sauce is like a misty ginseng cluster, the sauce is in a strand shape and enters the nose and is secreted into the heart, and the hollow cup has lasting fragrance. The wine is mellow and full, soft and pure in mouth, fine, elegant, sweet and delicious, harmonious in taste, obvious in gummy texture, lasting in aftertaste and pure in fragrance and back flowing. The Maotai-flavor liquor prepared in example 7 is higher in aroma and taste score, and the filter residue obtained in example 4 is washed with water and then reused, so that the dendrobium officinale wrapping various substance components including traditional Chinese medicine powder, active ingredients of the components and other various flavor substances can be obtained and can be used as a flavor additive and an impurity bitter adsorbent to be added into a new fermentation material for reuse, the active ingredients and the flavor substances of the traditional Chinese medicine can be further refined, the dendrobium officinale can be absorbed again, and the impurities and the bitter substances in the filtrate are adsorbed and wrapped, so that the finally obtained liquor is richer in flavor and more mellow in taste.

Test examples

Test example 1:

sleep improvement effect test 1: 80 healthy male SD rats with the weight of 180-200 g and the grade SPF are selected, 40 males and females are randomly divided into 4 groups, and each group comprises 20 males and females and 10 females. Three groups of mice are respectively gavage with the Maotai-flavor liquor (0.3mL/100g) prepared in the examples 4-6, the three groups of mice are continuously gavage for 30 days once a day, 41 mg/kg-bw sodium pentobarbital is injected after 15min of the last gavage, the injection amount is 0.3mL/200 g-bw, the time from disappearance of righting reflex to recovery of the mice is recorded, the mean value and the standard deviation of each group are calculated, and t test is carried out. The control group was gavaged with physiological saline (0.3mL/100 g). The results are shown in Table 3.

TABLE 3 Effect of Maotai-flavor Baijiu prepared in examples 4-6 on sleep time of pentobarbital sodium-induced mice

Note: indicates that the difference is significant compared with the control group (P < 0.05); indicates that there is a very significant difference (P < 0.01) compared to the control group.

According to the invention, the Maotai-flavor liquor prepared by the method has an obvious sleep improving effect on mice.

Sleep improvement effect test 2: the sleep improvement effect of the Maotai-flavor white wine prepared in the embodiment 4 of the present invention is tested by the evaluation method for improving the sleep function recorded in 1.5.2 of 103-106 in [ J ] food science and technology, 2012,37(11) of Schisandra chinensis wine with the sleep improvement function in the reference of Jiangxanhua, Li chenxi, Yu and Fangsheng ], and the test results are as follows:

table 4 effect of Maotai-flavor liquor on sleep time of pentobarbital sodium induced mice (X ± S, n ═ 10)

Therefore, the Maotai-flavor liquor prepared by the method has an obvious effect on improving sleep.

Test example 2: anti-aging Effect test

60 healthy male SD rats with the weight of 180-200 g and the grade SPF are selected, and 30 male and female rats are divided into three groups. The administration group was provided with two dose groups, 0.3 and 0.6ml/100g of the Maotai-flavor Chinese liquor prepared in example 4 of the present invention was administered to mice once a day, the normal control group was administered with an equal volume of tap water, blood was taken from the fundus venous plexus after 45 days of administration, centrifuged at 4000rpm for 5min, serum was taken to measure SOD activity and lipid peroxide according to the following methods, and at the same time, the heart and liver were removed and 10% homogenate was prepared with 0.05mol/L phosphate buffer (pH7.4) at 4 ℃ for use in measuring the lipofuscin content in the heart and liver tissues, and the experimental results are shown in Table 5.

Determination of SOD in serum: the activity of SOD in mouse serum was measured by the epinephrine autoxidation method. That is, carbonate buffer solution (containing 1X 10 carbonate) with pH of 10.20.05mol/L is added into the measuring cup in sequence^-4mol/L EDTA)2.8ml, 30 mul of serum to be tested, 12 mul 0 are added after mixing^-3mol/L adrenalin solutionAfter 00 μ l of the solution was mixed rapidly, and a timer was started to read the optical density at 0.5, 1, 1.5, 2, 2.5 min, respectively, and then the formula: SOD activity (U/ml) — (inhibition/50%) × (reaction solution volume/sample solution) the activity of SOD was calculated.

Serum LPO and lipofuscin content determination in heart and liver tissues: taking 0.2ml of the tissue homogenate for preparation according to a thiobarbituric acid method, adding 0.2ml of 8% SDS, standing for 20min at room temperature, or taking 0.2ml of serum, then respectively adding 2ml of 0.lmol/L hydrochloric acid and 0.67% thiobarbituric acid lml, mixing, carrying out boiling water bath for 40min, cooling, adding 4ml of n-butyl alcohol, shaking for extraction, then carrying out 3000rpm, centrifuging for L0min, taking supernatant, measuring optical density at 532nm by using a 721 type spectrophotometer, and calculating the lipofuscin content in LPO or tissues in the serum according to a formula by taking L0nmol/LTEP as a standard.

LPO (nmol/ml) × 10 (number of measured tube densities/number of standard tube densities) in serum

Lipofuscin content in tissue (nmol/g wet tissue) (measured tube optical density/standard tube optical density)

TABLE 5 lipofuscin content in Heart and liver tissues of mice

The results show that the Maotai-flavor liquor of the embodiment 4 can obviously increase SOD activity in serum and obviously reduce LPO in serum and lipofuscin content in heart and liver tissues, and the Maotai-flavor liquor has the effects of delaying senescence and enhancing oxidation resistance.

It should be noted that the above-mentioned embodiments are exemplary, and that those skilled in the art, having benefit of the present disclosure, may devise various arrangements that are within the scope of the present disclosure and that fall within the scope of the invention. It is to be understood by persons skilled in the art that the present description is illustrative and not restrictive of the claims. The scope of the invention is defined by the claims and their equivalents.

Claims

1. A Maotai-flavor liquor capable of improving sleep quality and delaying aging is characterized in that raw materials comprise Maotai-flavor Daqu and a traditional Chinese medicine composition;

wherein the Maotai-flavor Daqu is prepared by fermenting a starter propagation raw material and a traditional Chinese medicine composition according to a mass ratio of 1: 360;

2. The Maotai-flavor liquor capable of improving sleep quality and delaying aging according to claim 1, wherein the starter propagation raw materials comprise: one or more of sorghum, barley, wheat, corn and glutinous rice.

3. The Maotai-flavor liquor capable of improving sleep quality and delaying aging according to claim 1, wherein the preparation of the Maotai-flavor Daqu comprises the following steps:

(1) cleaning wheat and sticky rice, adding the cleaned wheat and sticky rice into warm water at the temperature of 60-80 ℃, wetting for 3-4 h, crushing, and sieving with a 10-20-mesh sieve to obtain mixed powder;

(3) mixing the mixed powder, the mixed medicinal liquid, yeast and water, stirring, and treading to obtain yeast blank; wherein the water content in the yeast embryo is 37-40 wt%;

(4) placing the koji embryo for 2-3 h, and then carrying out stacking culture on the koji embryo; after enzyme coats grow on the surfaces of the yeast blanks, carrying out primary yeast turning; and 7-8 days after the first yeast turning, performing secondary yeast turning, performing moisture removal after the yeast blank is cultured for 24-26 days, and continuing to grow and culture for 40-42 days to finish yeast making.

4. The method for preparing Maotai-flavor liquor capable of improving sleep quality and delaying aging according to any one of claims 1 to 3, comprising the following steps:

the traditional Chinese medicine composition is prepared by grinding, irradiating and pressurizing, is uniformly stirred and mixed with the starter propagation, is fermented, is subjected to ultrahigh pressure extrusion filtration, and is stored in a condensation manner.

5. The method for preparing Maotai-flavor liquor capable of improving sleep quality and delaying aging according to claim 4, comprising the following steps:

(1) slicing and grinding the medlar, the tuckahoe, the gardenia, the caulis polygoni multiflori, the salvia miltiorrhiza and the angelica sinensis which are dried at normal temperature into powder, and sieving the powder by a 30-40-mesh sieve to obtain a first traditional Chinese medicine powder material; vacuum freeze-drying rhizoma gastrodiae and rhizoma polygonati, grinding into powder, and sieving with a 30-40-mesh sieve to obtain a second traditional Chinese medicine powder material; carrying out vacuum freezing and grinding on the dendrobium officinale by using ultra-micro-powder, and sieving by using a sieve of 30-40 meshes to obtain a dendrobium officinale powder material;

(2) respectively irradiating the first traditional Chinese medicine powder material, the second traditional Chinese medicine powder material and the dendrobium officinale powder material by using electron beams, and then uniformly mixing after the irradiation is finished to obtain irradiated traditional Chinese medicine materials;

6. The method for preparing Maotai-flavor liquor capable of improving sleep quality and delaying aging according to claim 5, wherein the conditions for vacuum freeze-drying and grinding of Gastrodia elata and Polygonatum sibiricum in step (1) are as follows:

7. The method for preparing Maotai-flavor liquor capable of improving sleep quality and delaying aging according to claim 5, wherein the conditions for vacuum freezing and grinding of the ultra-micro-wave powder of Dendrobium officinale in step (1) are as follows:

8. The method for preparing Maotai-flavor liquor capable of improving sleep quality and delaying aging according to claim 5, wherein the irradiation conditions in the step (2) are as follows: irradiating with irradiation dose of 500-800 kGy and radiation source intensity of 7.8X 10¹⁵Bq, the energy of the high-energy electron beam is 4-4.5 MeV.

9. The method for preparing Maotai-flavor liquor capable of improving sleep quality and delaying aging according to claim 5, wherein the pressure processing conditions in the step (3) are as follows: the pressure is 0.2-0.7 Mpa, the temperature is 80-100 ℃, and the processing time is 3-5 h.

10. The method for preparing Maotai-flavor liquor capable of improving sleep quality and delaying aging according to claim 5, wherein in the next preparation process, the filter residue obtained in step (7) is washed with water on the surface and then is steamed with a new fermentation material again, and the steps are repeated in sequence, and the filter residue obtained each time is reused in the next preparation.