CN114058463A

CN114058463A - Dendrobium wine

Info

Publication number: CN114058463A
Application number: CN202111532640.3A
Authority: CN
Inventors: 彭林; 马哲; 褚文辉
Original assignee: Taizhou University
Current assignee: Taizhou University
Priority date: 2021-12-15
Filing date: 2021-12-15
Publication date: 2022-02-18
Also published as: WO2023108680A1

Abstract

The invention relates to dendrobium wine which is brewed by the following raw materials in parts by weight, namely 50-70 parts of barley; 30-40 parts of soybean; 150-250 parts of glutinous rice; 5-10 parts of dendrobium; 5-10 parts of polygonatum; 5-10 parts of radix ophiopogonis; 10-15 parts of Chinese date; 5-10 parts of dried ginger; 10-15 parts of dried orange peel; 15-20 parts of dark plum; 5-10 parts of liquorice; 5-10 parts of schisandra chinensis; 15-20 parts of honey; 2-5 parts of donkey-hide gelatin; 10-15 parts of raspberry. The dendrobium wine adopts dendrobium, polygonatum, radix ophiopogonis, Chinese dates, dried ginger, dried orange peel, dark plum, liquorice, schisandra, honey, donkey-hide gelatin, raspberry and the like as main raw materials, directly participates in the brewing process of the dendrobium wine, can improve the abundance degree and dissolution rate of nutrient components, can improve the sense of the dendrobium wine, and achieves a better anti-aging function.

Description

Dendrobium wine

Technical Field

The invention relates to the technical field of health care wine, and particularly relates to dendrobium wine.

Background

The aging is a natural law which people cannot resist, how to delay aging is a big subject in modern medical science and life science, and the unique advantages of the traditional Chinese medicine in the aspects of aging resistance and life prolonging by utilizing the traditional Chinese medicine nourishing wine therapy are achieved. The health wine has a history of thousands of years, is an important component of Chinese medical science, is widely applied to the prevention and treatment of various chronic consumptive diseases, and also has the functions of resisting aging and prolonging life. Through reasonable compatibility, the health care tea can generate excellent health care and health preserving effects on human bodies. The health wine is good for people to drink and is good for health, and people can tonify and condition the body when enjoying the pleasure of drinking, so that the health wine is popular and loved by more and more consumers.

Chinese patent with publication number CN105497562A discloses a Chinese medicinal composition prepared from the following raw materials in parts by weight: 10-30 parts of dendrobium officinale, 30-50 parts of dendrobium loddigesii, 10-30 parts of dendrobium nobile and 400-600 parts of 60-80% wine base.

The above prior art solutions have the following drawbacks: the health-care wine is prepared by cutting dendrobium from different basic sources and then soaking in wine, although the effect of the dendrobium on treating functional dyspepsia is exerted to a greater extent, the health-care wine has the advantages that the main material is single, the dissolution rate of nutrient components is low, the sense of the health-care wine is affected, and the anti-aging health-care function is difficult to achieve due to incomplete nutrient components, and needs to be improved.

Disclosure of Invention

The invention aims to solve the problems in the prior art and provides the dendrobium wine, which achieves the purposes of improving the sense and anti-aging functions of the dendrobium wine by enriching the main materials of the dendrobium wine.

The above object of the present invention is achieved by the following technical solutions:

a dendrobium wine is brewed by the following raw materials, by weight, 50-70 parts of barley; 30-40 parts of soybean; 150-250 parts of glutinous rice; 5-10 parts of dendrobium; 5-10 parts of polygonatum; 5-10 parts of radix ophiopogonis; 10-15 parts of Chinese date; 5-10 parts of dried ginger; 10-15 parts of dried orange peel; 15-20 parts of dark plum; 5-10 parts of liquorice; 5-10 parts of schisandra chinensis; 15-20 parts of honey; 2-5 parts of donkey-hide gelatin; 10-15 parts of raspberry.

By adopting the technical scheme, firstly, dendrobe, polygonatum, radix ophiopogonis, Chinese date, dried ginger, dried orange peel, dark plum, liquorice, schisandra chinensis, honey, donkey-hide gelatin, raspberry and the like are taken as main raw materials and directly participate in the brewing process of dendrobe wine, so that the nutrient components of medicinal materials can be effectively promoted to be dissolved in the wine, and then the abundant degree of the nutrient components is improved and the stability of the nutrient components in the wine is ensured through the synergistic effect of the components; wherein, the dendrobium can tonify stomach, promote fluid production, nourish yin, clear heat, the polygonatum can nourish yin, moisten dryness, promote fluid production and quench thirst, and the compatibility of the two medicines has good anti-aging and anti-oxidation effects; the dried orange peel can regulate qi, strengthen spleen, eliminate dampness and reduce phlegm, and has health care effect on symptoms such as incoordination between spleen and stomach, pharyngitis and cough which often appear in the middle-aged and the elderly; the dried ginger can warm the middle-jiao to dispel cold and warm the lung to resolve retention, and can relieve the symptoms of spleen and stomach dysfunction of the middle-aged and the elderly; the radix ophiopogonis can nourish yin, moisten lung, benefit stomach and promote fluid production, and can enhance the anti-aging effect of the dendrobium and the polygonatum; the donkey-hide gelatin can enrich the blood, nourish yin and moisten dryness, the Chinese date can tonify middle-jiao and Qi, nourish blood and soothe the nerves, and both the Chinese date and the Chinese date can tonify qi and blood, thereby being used as a nutritional supplement for middle-aged and elderly people and assisting the anti-aging effect of the dendrobium and the polygonatum; the liquorice can tonify the spleen and qi, so that the properties of various traditional Chinese medicines in the health-care wine can be harmonized, and the adaptability of people can be expanded; the schisandra chinensis is sour in taste, can tonify qi, promote salivation, tonify kidney, calm heart, and is sweet in honey taste, can tonify middle-jiao, moisten dryness, detoxify, and dark plum is sour in taste, can promote salivation, quench thirst, and raspberry is sour in taste, and can nourish liver to improve eyesight, and the four medicines can play a role in tonifying and harmonizing on one hand, and can adjust the flavor and taste of the medicinal liquor on the other hand; in conclusion, the dendrobium nobile wine is prepared by taking dendrobium nobile, polygonatum odoratum, radix ophiopogonis, Chinese dates, dried ginger, dried orange peel, dark plum, liquorice, schisandra chinensis, honey, donkey-hide gelatin, raspberry and the like as main raw materials and directly participating in the brewing process of the dendrobium nobile wine, so that the abundance degree and the dissolution rate of nutrient components can be improved, the sense of the dendrobium nobile wine can be improved, and a better anti-aging function can be achieved.

Preferably, the barley wine is brewed by the raw materials comprising 60 parts by weight of barley; 40 parts of soybean; 200 parts of glutinous rice; 8 parts of dendrobium; 7 parts of polygonatum; 7 parts of radix ophiopogonis; 13 parts of Chinese dates; 8 parts of dried ginger; 12 parts of dried orange peel; 15 parts of dark plum; 7 parts of liquorice; 8 parts of schisandra chinensis; 18 parts of honey; 4 parts of donkey-hide gelatin; 13 parts of raspberry.

Preferably, the dendrobium, the polygonatum and the radix ophiopogonis are all granular, and the particle size is 350-380 mu m. Which is beneficial to improving the leaching rate and the dispersion degree of the nutrient components of the dendrobium, the polygonatum and the ophiopogon root in the dendrobium wine.

Preferably, the glutinous rice is ripened glutinous rice. It is used for directly participating in the process of cooking rice.

Further, the brewing method of the dendrobium wine comprises a yeast making process of brewing yeast blocks by adopting barley and soybeans; a rice cooking process of brewing the mixed rice by adopting glutinous rice, dendrobium, polygonatum, dwarf lilyturf tuber, Chinese date, dried ginger, dried orange peel, dark plum, liquorice and Chinese magnoliavine fruit; a falling cylinder fermentation process of brewing wine mash by adopting yeast blocks, mixed rice, honey, donkey-hide gelatin and raspberry; and carrying out a falling jar fermentation process of fermenting, steaming and filtering the wine mash to obtain the dendrobium wine.

Specifically, the yeast making process comprises the steps of sequentially crushing, mixing and sieving barley and soybean to obtain mixed powder, adding water into the mixed powder, stirring and mixing, pressing and brewing to obtain mixed powder blocks, wrapping the mixed powder blocks by using a filter membrane, and standing at the constant temperature of 38.5 +/-0.5 ℃ for 25 days to obtain yeast blocks.

Specifically, in the rice cooking process, the Chinese dates, the dried gingers, the dried tangerine peels, the dark plums, the liquorice roots and the Chinese magnoliavine fruits are treated in advance in the following way, firstly, the Chinese dates, the dried gingers, the dried tangerine peels, the dark plums, the liquorice roots and the Chinese magnoliavine fruits are subjected to impurity removal and water washing treatment, then, the Chinese dates, the dried gingers, the dried tangerine peels, the dark plums, the liquorice roots and the Chinese magnoliavine fruits are soaked in water for 0.5h, the ratio of the volume of the water to the total volume of the Chinese dates, the dried gingers, the dried tangerine peels, the dark plums, the liquorice roots and the Chinese magnoliavine fruits is 8:1, then, the water is heated to be boiled and is continuously decocted for 2h, double-layer gauze filtration is carried out to obtain decoction, the decoction is repeatedly operated for 3 times, and the decoction is combined to obtain an extracting solution.

Specifically, the rice cooking process comprises the steps of putting glutinous rice, dendrobium, polygonatum odoratum and radix ophiopogonis into a mixing container, adding cold boiled water and an extracting solution, soaking for 4 days at constant temperature of 4-8 ℃, stirring for 25 +/-5 min every day, draining, and steaming to obtain mixed rice.

Specifically, the jar-dropping fermentation process comprises putting mixed rice into a fermentation container, adding yeast blocks, Mel, colla Corii Asini water solution and Rubi fructus juice, stirring, mixing, and sealing for fermentation for 25 days to obtain wine mash.

Specifically, the falling jar fermentation process comprises the steps of transferring wine mash into a wine container, fermenting for 14 days at the normal temperature of 21-25 ℃, heating to 67 ℃ by using a steamer, steaming for 65 +/-5 min, and filtering the wine mash by using a filter membrane with the aperture of 2 microns to obtain the dendrobium wine.

In conclusion, the beneficial technical effects of the invention are as follows: the dendrobium nobile wine is prepared from dendrobium nobile, radix polygonati officinalis, radix ophiopogonis, Chinese date, dried ginger, dried orange peel, dark plum, liquorice, schisandra chinensis, honey, donkey-hide gelatin, raspberry and the like as main raw materials, and directly participates in the brewing process of the dendrobium nobile wine, so that the abundance degree and dissolution rate of nutrient components can be improved, the sense of the dendrobium nobile wine can be improved, and a better anti-aging function can be achieved.

Detailed Description

In order to make the technical means, the creation features, the achievement purposes and the functions of the invention clearer and easier to understand, the invention is further described in the following with the specific embodiments.

Examples

Example 1: the dendrobium wine disclosed by the invention is brewed from the following raw materials in parts by weight, 60 parts of barley; 40 parts of soybean; 200 parts of glutinous rice; 8 parts of dendrobium; 7 parts of polygonatum; 7 parts of radix ophiopogonis; 13 parts of Chinese dates; 8 parts of dried ginger; 12 parts of dried orange peel; 15 parts of dark plum; 7 parts of liquorice; 8 parts of schisandra chinensis; 18 parts of honey; 4 parts of donkey-hide gelatin; 13 parts of raspberry.

Wherein the glutinous rice is cooked glutinous rice; the production places of the components in the dendrobium wine raw material, the manufacturers and the models of the devices in the brewing method are shown in table 1.

Meanwhile, the brewing method of the dendrobium wine comprises a yeast making process of brewing yeast blocks by adopting barley and soybean; a rice cooking process of brewing the mixed rice by adopting glutinous rice, dendrobium, polygonatum, dwarf lilyturf tuber, Chinese date, dried ginger, dried orange peel, dark plum, liquorice and Chinese magnoliavine fruit; a falling cylinder fermentation process of brewing wine mash by adopting yeast blocks, mixed rice, honey, donkey-hide gelatin and raspberry; and performing a falling jar fermentation process of fermenting, steaming and filtering the wine mash to obtain the dendrobium wine.

The method for preparing the yeast comprises the steps of sequentially crushing, mixing and sieving barley and soybean to obtain mixed powder, adding water into the mixed powder, stirring and mixing, pressing and brewing to obtain mixed powder blocks, wrapping the mixed powder blocks by using a filter membrane, and standing at the constant temperature of 38.5 +/-0.5 ℃ for 25 days to obtain the yeast blocks.

The rice cooking process comprises the following steps of carrying out impurity removal and water washing treatment on Chinese dates, dried gingers, dried tangerine peels, dark plums, liquorice and schisandra chinensis in advance, soaking in water for 0.5h, wherein the ratio of the volume of the water to the total volume of the Chinese dates, the dried gingers, the dried tangerine peels, the dark plums, the liquorice and the schisandra chinensis is 8:1, then heating the water to boil, continuing to decoct for 2h, filtering by double-layer gauze to obtain decoction, repeating the operation for 3 times, and combining the decoction to obtain an extracting solution; then putting the sticky rice, the dendrobium, the polygonatum and the radix ophiopogonis into a mixing container, adding cold boiled water and an extracting solution, soaking for 4 days at constant temperature of 4-8 ℃, stirring for 25 +/-5 min every day, draining, and steaming to obtain mixed rice.

The fermentation process comprises adding the mixed rice into a fermentation container, adding yeast, Mel, colla Corii Asini water solution and Rubi fructus juice, stirring, mixing, and sealing for 25 days to obtain wine mash.

The falling jar fermentation process comprises transferring the wine mash into a wine container, fermenting at 21-25 deg.C for 14 days at normal temperature, heating to 67 deg.C with a steamer, steaming for 65 + -5 min, and filtering with a filter membrane with pore diameter of 2 μm to obtain herba Dendrobii wine.

Example 2: the dendrobium wine disclosed by the invention is different from the dendrobium wine in example 1 in that the weight parts of the components in the raw materials are shown in table 2.

Example 3: the dendrobium wine disclosed by the invention is different from the dendrobium wine in example 1 in that the weight parts of the components in the raw materials are shown in table 2.

Example 4: the dendrobium wine disclosed by the invention is different from the dendrobium wine in example 1 in that the weight parts of the components in the raw materials are shown in table 2.

Example 5: the dendrobium wine disclosed by the invention is different from the dendrobium wine in example 1 in that the weight parts of the components in the raw materials are shown in table 2.

Example 6: the dendrobium wine disclosed by the invention is different from the dendrobium wine in example 1 in that the weight parts of the components in the raw materials are shown in table 2.

Example 7: the dendrobium wine disclosed by the invention is different from the dendrobium wine in example 1 in that the weight parts of the components in the raw materials are shown in table 2.

Example 8: the dendrobium wine disclosed by the invention is different from the dendrobium wine in example 1 in that the weight parts of the components in the raw materials are shown in table 2.

TABLE 1

Feedstock/plant	Place of origin/manufacturer and model
		Barley	From the Chang autonomous Zhou of Kagaku, Sichuan
Soybean	From Beian city of Heilongjiang Heihe city
		Glutinous rice	Produced from the city of Taizhou city of Zhejiang province
Dendrobium nobile	Produced from Taizhou city of Zhejiang province
		Radix polygonati officinalis	From great county, Jinhua city, Zhejiang province
Ophiopogon japonicus	Produced from bridge town of herba Portulacae in Hangzhou city of Zhejiang province
		Chinese date	Produced in Sanmenxia City of Henan province
Dried ginger	Produced in Wenzhou city of Zhejiang province
		Dried orange peel	Produced in Jiangmen City of Guangdong province
Dark plum fruit	From Huzhou city, Zhejiang province
		Licorice root, radix Glycyrrhizae	Produced from Wuwei City of Gansu province
Schisandra chinensis	Fushun city of Liaoning province
		Honey	Produced from the city of Taizhou city of Zhejiang province
Donkey-hide gelatin	Produced from Shandong province chat city
		Raspberry fruit	Produced from the city of Taizhou city of Zhejiang province
Filter membrane	Haining Special filtration equipment manufacturing Co., Ltd.,. phi.,. 500mm, pore size 2 μm
		Fermentation vat	3 ton, stainless steel for Hecheng brewing equipment, Inc. of Qufu CitySteel fermentation tank

TABLE 2

Component (in parts)	Example 1	Example 2	Example 3	Example 4	Example 5	Example 6	Example 7	Example 8
									Barley	60	50	55	70	60	65	68	53
Soybean	40	32	35	30	38	34	37	36
									Glutinous rice	200	150	200	180	165	210	235	250
Dendrobium nobile	8	6	7	5	10	8	9	8
									Radix polygonati officinalis	7	10	9	8	7	6	5	7
Ophiopogon japonicus	7	5	6	7	8	9	10	8
									Chinese date	13	10	12	15	13	11	14	15
Dried ginger	8	8	7	5	10	9	8	6
									Dried orange peel	12	12	10	15	13	11	10	15
Dark plum fruit	15	18	15	20	20	15	17	16
									Licorice root, radix Glycyrrhizae	7	7	5	10	5	9	8	6
Schisandra chinensis	8	9	10	5	5	10	6	7
									Honey	18	15	16	17	18	20	19	18
Donkey-hide gelatin	4	2	3	5	4	4	4	4
									Raspberry fruit	13	10	12	12	15	10	14	14

Performance test

1) And (3) detecting the clearance rate of free radicals: the detection method refers to GB/T39100-₅₀(half-inhibitory rate), the calculation results are shown in table 3.

2) Sensory evaluation: the detection method refers to GB/T13662-2018, and the detection results are shown in Table 3.

3) And (3) detecting the leaching rate of the dendrobium: the test method refers to the hot dipping method under the item of alcohol-soluble extract test method (China pharmacopoeia 2020, Ed. 2201), and the test results are shown in Table 3.

4) Detecting the content of total polysaccharide: the detection method refers to GB/T13662-2018, and the detection results are shown in Table 3.

TABLE 3

Detecting items

Example 1

Example 2

Example 3

Example 4

Example 5

Example 6

Example 7

Example 8

IC₅₀（mL/mL）

28.31

36.26

25.14

20.12

25.19

25.16

30.28

22.43

Appearance of the product

First stage

Fragrance

First stage

Taste of the product

First stage

Style of a book

First stage

Leaching rate/% of dendrobe

12.5

11.7

11.9

10.8

11.9

11.6

10.9

12.3

Total polysaccharide content/%)

22.7

25.5

27.1

23.2

24.8

25.6

25.8

26.3

From table 3, the dendrobium wine brewed by adopting the formula disclosed by the invention has better sense and richer nutrient components, and further can improve the anti-oxidation and anti-aging functions of the dendrobium wine. The dendrobium wine takes dendrobium, polygonatum, radix ophiopogonis, Chinese date, dried ginger, dried orange peel, dark plum, liquorice, schisandra, honey, donkey-hide gelatin, raspberry and the like as main raw materials, and directly participates in the brewing process of the dendrobium wine, so that the nutrient components of medicinal materials can be effectively promoted to be dissolved in the wine, the abundance degree of the nutrient components is improved through the synergistic effect of the components, and the stability of the nutrient components in the wine is ensured. Wherein, the dendrobium can tonify stomach, promote fluid production, nourish yin, clear heat, the polygonatum can nourish yin, moisten dryness, promote fluid production and quench thirst, and the compatibility of the two medicines has good anti-aging and anti-oxidation effects; the dried orange peel can regulate qi, strengthen spleen, eliminate dampness and reduce phlegm, and has health care effect on symptoms such as incoordination between spleen and stomach, pharyngitis and cough which often appear in the middle-aged and the elderly; the dried ginger can warm the middle-jiao to dispel cold and warm the lung to resolve retention, and can relieve the symptoms of spleen and stomach dysfunction of the middle-aged and the elderly; the radix ophiopogonis can nourish yin, moisten lung, benefit stomach and promote fluid production, and can enhance the anti-aging effect of the dendrobium and the polygonatum; the donkey-hide gelatin can enrich the blood, nourish yin and moisten dryness, the Chinese date can tonify middle-jiao and Qi, nourish blood and soothe the nerves, and both the Chinese date and the Chinese date can tonify qi and blood, thereby being used as a nutritional supplement for middle-aged and elderly people and assisting the anti-aging effect of the dendrobium and the polygonatum; the liquorice can tonify the spleen and qi, so that the properties of various traditional Chinese medicines in the health-care wine can be harmonized, and the adaptability of people can be expanded; the schisandra chinensis is sour in taste, can tonify qi, promote fluid production, tonify kidney, calm heart, and has sweet honey taste, the fructus mume is sour in taste, can tonify middle warmer, moisten dryness, detoxify, and can promote fluid production to quench thirst, the raspberry is sour in taste, and can nourish liver to improve eyesight.

Finally, the above embodiments are only for illustrating the technical solutions of the present invention and not for limiting, although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions may be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, and all of them should be covered in the claims of the present invention.

Claims

1. A dendrobium wine is characterized in that: the brewing material is brewed from the following raw materials, by weight, 50-70 parts of barley; 30-40 parts of soybean; 150-250 parts of glutinous rice; 5-10 parts of dendrobium; 5-10 parts of polygonatum; 5-10 parts of radix ophiopogonis; 10-15 parts of Chinese date; 5-10 parts of dried ginger; 10-15 parts of dried orange peel; 15-20 parts of dark plum; 5-10 parts of liquorice; 5-10 parts of schisandra chinensis; 15-20 parts of honey; 2-5 parts of donkey-hide gelatin; 10-15 parts of raspberry.

2. The dendrobe wine of claim 1, wherein: is brewed by the following raw materials by weight, 60 portions of barley; 40 parts of soybean; 200 parts of glutinous rice; 8 parts of dendrobium; 7 parts of polygonatum; 7 parts of radix ophiopogonis; 13 parts of Chinese dates; 8 parts of dried ginger; 12 parts of dried orange peel; 15 parts of dark plum; 7 parts of liquorice; 8 parts of schisandra chinensis; 18 parts of honey; 4 parts of donkey-hide gelatin; 13 parts of raspberry.

3. The dendrobe wine of claim 1, wherein: the dendrobium, the polygonatum and the radix ophiopogonis are all granular, and the particle size is 350-380 mu m.

4. The dendrobe wine of claim 1, wherein: the glutinous rice is cooked glutinous rice.

5. The dendrobe wine of any one of claims 1 to 4, which is characterized in that: the brewing method of the dendrobium wine comprises a yeast making process of brewing yeast blocks by adopting barley and soybeans; a rice cooking process of brewing the mixed rice by adopting glutinous rice, dendrobium, polygonatum, dwarf lilyturf tuber, Chinese date, dried ginger, dried orange peel, dark plum, liquorice and Chinese magnoliavine fruit; a falling cylinder fermentation process of brewing wine mash by adopting yeast blocks, mixed rice, honey, donkey-hide gelatin and raspberry; and carrying out a falling jar fermentation process of fermenting, steaming and filtering the wine mash to obtain the dendrobium wine.

6. The dendrobe wine of claim 5, wherein: the yeast making process comprises the steps of sequentially crushing, mixing and sieving barley and soybean to obtain mixed powder, adding water into the mixed powder, stirring and mixing, pressing and brewing to obtain mixed powder blocks, wrapping the mixed powder blocks by using a filter membrane, and standing at the constant temperature of 38.5 +/-0.5 ℃ for 25 days to obtain yeast blocks.

7. The dendrobe wine of claim 5, wherein: in the rice cooking process, the Chinese dates, the dried gingers, the dried tangerine peels, the dark plums, the liquorice roots and the schisandra chinensis are treated in advance, impurity removal and water washing treatment are firstly carried out on the Chinese dates, the dried gingers, the dried tangerine peels, the dark plums, the liquorice roots and the schisandra chinensis, soaking is carried out in water for 0.5h, the ratio of the volume of the water to the total volume of the Chinese dates, the dried gingers, the dried tangerine peels, the dark plums, the liquorice roots and the schisandra chinensis is 8:1, then the water is heated to be boiled and is continuously decocted for 2h, double-layer gauze filtration is carried out to obtain decoction, the decoction is repeatedly operated for 3 times, and the decoction is combined to obtain an extracting solution.

8. The dendrobe wine of claim 7, wherein: the rice cooking process comprises the steps of putting glutinous rice, dendrobium, polygonatum odoratum and radix ophiopogonis into a mixing container, adding cold boiled water and an extracting solution, soaking for 4 days at constant temperature of 4-8 ℃, stirring for 25 +/-5 min every day, draining, and steaming to obtain mixed rice.

9. The dendrobe wine of claim 5, wherein: the jar-dropping fermentation process comprises putting the mixed rice into a fermentation container, adding yeast blocks, Mel, colla Corii Asini water solution and Rubi fructus juice, stirring, mixing, and sealing and fermenting for 25 days to obtain wine mash.

10. The dendrobe wine of claim 5, wherein: the falling jar fermentation process comprises the steps of firstly transferring wine mash into a wine container, fermenting for 14 days at the normal temperature of 21-25 ℃, heating to 67 ℃ by using a steamer, steaming for 65 +/-5 min, and filtering the wine mash by using a filter membrane with the aperture of 2 mu m to obtain the dendrobium wine.