CN107384703A

CN107384703A - A kind of sweet potato ferment health preserving wine and preparation method thereof

Info

Publication number: CN107384703A
Application number: CN201710664894.8A
Authority: CN
Inventors: 刘潇阳; 刘竞元; 杨映宁; 陈朝银
Original assignee: Yunnan Bowel And Health Polytron Technologies Inc
Current assignee: Yunnan Bowel And Health Polytron Technologies Inc
Priority date: 2017-08-07
Filing date: 2017-08-07
Publication date: 2017-11-24

Abstract

The invention discloses a kind of sweet potato ferment health preserving wine and preparation method thereof, described sweet potato ferment health preserving wine includes the raw material of following parts by weight：12~20 parts of sweet potato ferment, 5~22 parts of wine, 0.1~0.4 part of Flos puerariae lobatae extract.The sweet potato ferment health preserving wine of the present invention, not only there are a large amount of functional components of sweet potato ferment, and the mellowness with white wine, it is nutritious, mouthfeel is good, rich in substantial amounts of vitamin, mineral matter, amino acid (especially lysine), dietary fiber and letones that can be antitumor, effectively prevention pulmonary emphysema, diabetes, colon cancer etc., and there is beauty, decorporation just the effect of, by adding appropriate isoflavonoid, effectively reduce absorption of the intestines and stomach to alcohol, promote the activity of alcohol dehydrogenase, reach the purpose for the intestines and stomach that protection damages caused by long-term or heavy drinking, with fabulous health maintenance effect.

Description

A kind of sweet potato ferment health preserving wine and preparation method thereof

Technical field

The invention belongs to ferment production technical field, and in particular to a kind of sweet potato ferment health preserving wine and its preparation side Method.

Background technology

Ferment is a kind of material with special bioactivity being made up of amino acid, and ferment can be direct after entering stomach It is absorbed by the body, therefore can not only reduces the consumption of internal original ferment, the burden of various body organs can also be mitigated.Ferment Element is divided into external ferment and the major class of internal ferment two, and the ferment of synthesis is limited in human body, with advancing age and dirty Dye, internal ferment synthesis are slowly reduced, and because enzyme can inactivate at high temperature, the prepared food of present people is accustomed to causing exogenous ferment The intake of element is reduced.Because contained ferment is had the ability the digestion task of burden up to 75% in food, ferment quilt during heat foods Destroy, digestion task is entirely fallen within digestive organs, therefore lacking ferment in food easily makes digestive organs overwork.Work as people When internal ferment is preferentially used for digestive organs by body, it can capture ferment from immune system and have ignored maintaining healthy important Business, eventually results in many degenerative disorders.The deficiency of human body endo enzyme can cause inferior health, aging acceleration, disease to produce.For Anti-aging, health is maintained, human body rationally should meet the needs of metabolism from external supplement ferment, resist the disease Invade and harass.

Sweet potato is the plant of Convolvulaceae Ipomoea, and its root tuber is in addition to staple food grain is made, and food processing, starch and alcohol manufacture The important source material of industry, root, stem, leaf are excellent feed again.Sweet potato has the reputation of " life prolonging food ", and sugar content reaches 15%- 20%, rich in a variety of nutriments, there are anticancer, cardioprotection, prevention pulmonary emphysema, diabetes, fat-reducing and other effects.By baking, boiling, The fried potato food for waiting cooking method to make is well received by consumers, and sweet potato, which eats it raw, in addition does not lose delicious food yet, but on the one hand Part macro-nutrients in sweet potato can not be largely absorbed and used due to of short duration in the human body digested time, another Aspect is for the crowd of partial eclipse, due to not liking potato food, and leads to not supplement the nutriment in sweet potato, because This, it is necessary to develop sweet potato ferment and Related product.

And for existing ferment, ferment species on the market is a lot, and ferment product is also countless, but greatly Simple fermentation aspect is all rested on more, it is not post-processed accordingly, causes the ferment on domestic market to produce Quality is uneven, and not only security can not be guaranteed, and alcohol taste and tart flavour are big, and poor taste, What is more, not only rises Less than health-care effect, it is also possible to which health is threatened.It is well known that certain alcohol is typically had in the production process of ferment Produced with volatile acid, also there is during saccharomycetes to make fermentation part sugar to be converted into ethanol, vinosity is produced, although alcohol can influence the mouth of ferment Taste, but the security of ferment can't be influenceed；It will be appreciated that after lengthy fermentation, pectin contained in plant etc. Material can be generated methanol after microbial fermentation, methanol be it is colourless have the readily volatilized liquid of alcohol smell, it is toxic to human, Nerve system of human body and hematological system are particularly damaged, or even causes people's blindness, the oral methanol poisoning lowest dose level of people is about 100mg/kg (body weight), being orally ingested 0.3~1g/kg can be lethal.Fusel oil refers to methanol, the alcohols outside ethanol, is high score The mixture of sub- alcohol, mainly amylalcohol, propyl alcohol and butanol etc., flavor and taste will be influenceed when fusel oil too high levels, it is miscellaneous The generational verctor of alcohol oil is due to that protein or Yeast protein are hydrolyzed to amino acid in raw material, amino acid again through yeast or Saccharolytic secretion decarboxylase and deaminase effect and generate fusel oil corresponding with amino acid.Therefore in the preparation of ferment During fusel oil be able to may also exist.Appropriate fusel oil can be esterified with organic acid gives birth to perfume, but too high levels, can significantly The flavor of ferment is influenceed, and human body is caused necessarily to endanger, but in the prior art not to fusel that may be present in ferment Oil is studied and handled.Volatile acid refers to organic acid volatile in food, such as formic acid, the low carbon chain such as acetic acid and butyric acid it is straight Chain fatty acid.During the too high levels of volatile acid, ferment poor taste, and also it is apt to deteriorate, therefore after ferment fermentation ends, having must The content of volatile acid is limited.

Further, since the microorganism group on the surface such as sweet potato as ferment preparing raw material is into very various, except institute of fermenting Outside the beneficial bacterium needed, other microorganisms also including pathogenic bacteria, aspergillus flavus is a kind of common mould, is widely present In nature, therefore it is possible to be brought by raw material or infected during the fermentation into generation aflatoxin in ferment fermentation, Aflatoxins has extremely strong toxicity and carcinogenicity, therefore the processing for aflatoxins in ferment is badly in need of drawing attention.Except this In addition, the fermentation process of ferment is easier to produce nitrite, if fermentation time is too short, can produce certain density nitrous Hydrochlorate, although with the increase of fermentation time, the concentration of nitrite decreases, due to can not constantly monitor, still With potential hazard.

In summary, it is necessary to develop a kind of effect significantly, the sweet potato ferment health preserving wine of safety and sanitation.

The content of the invention

The first object of the present invention is to provide a kind of sweet potato ferment health preserving wine, and the second object of the present invention is to provide one The preparation method of kind sweet potato ferment health preserving wine.

The first object of the present invention is achieved in that described sweet potato ferment health preserving wine includes the original of following parts by weight Material：12~20 parts of sweet potato ferment, 5~22 parts of wine, 0.1~0.4 part of Flos puerariae lobatae extract.

Preferably, described wine is 40~45 degree of white wine.

Preferably, described sweet potato ferment be use sweet potato including raw material by one time fermentation, secondary fermentation and after locate Reason is prepared, and described sweet potato ferment is free of methanol, and fusel oil content is no more than 110mg/L, and volatile acid content is no more than 0.8g/L。

Preferably, described raw material includes the parts by weight of plant material 20~40, sugared 8~12 parts by weight.

Preferably, described plant material is sweet potato, and described sugar is stachyose, raffinose, isomaltoketose, oligomeric fruit One or more in sugar.

Preferable described plant material also includes one or both of the root of kudzu vine, litsea cubeba root.

The second object of the present invention, which is achieved in that, to be comprised the following steps：

1) raw material prepares：Plant material of the selection without no disease and pests harm of going mouldy, is rinsed well and drained away the water with clear water, standby；

2) one time fermentation：Raw material first will be put in fermenter base after the uniform cutting of plant material, then according to one layer of plant material One layer of sugar is stacked alternately, the sugar covering of last top, and the cumulative volume of described plant material and sugar is no more than fermenter volume 80%, a water seal is carried out, is stored at room temperature fermentation 10~20 days；

3) secondary fermentation：The free juice and squeezing juice of the raw material after one time fermentation are taken, carries out secondary water seal, second at room temperature For standing for fermentation after 180~360 days, membrane filtration is degerming, obtains sweet potato ferment crude product；

4) alcohol and volatilization acid treatment：By the sweet potato ferment crude product that step (3) obtains in 0.07 ± 0.005Mpa, 45 ± 5 DEG C true Distilled under empty cryogenic conditions, remove alcohol and volatile acid, you can obtain the sweet potato ferment of high-quality；

5) Flos puerariae lobatae extract is added in wine, is sufficiently mixed uniformly, sealing and standing 20~28 days, then enters under 1~3 μm of aperture Row ultrafiltration, it is standby；

6) allotment of sweet potato ferment health preserving wine：The sweet potato ferment of formula rate and the wine by step (5) processing are taken, mixing is It is even, then place 2~6 days, filter under 15~20 DEG C of light protected environment, you can obtain described sweet potato ferment health preserving wine.

Preferably, aflatoxins is also included in the preparation method of described sweet potato ferment health preserving wine to handle, specially in step Suddenly the raw material of (1) prepares after terminating, and adds the fruit of a cubeb litsea tree volatile oil that solid-to-liquid ratio is 0.1~0.5mL/kg, stirs, carrying out Sealing is kept before one time fermentation；Then volume ratio 0.5~2 is added again before the secondary water seal in step (3)：100 mountain is grey Sub- volatile oil, you can.

The preparation method of described fruit of a cubeb litsea tree volatile oil comprises the following steps：

A, the parts by weight of fruit of a cubeb litsea tree leaf 6~8 are selected, the parts by weight of the fruit of a cubeb litsea tree 3~5, the parts by weight of fruit of a cubeb litsea tree fruit 12~20 are raw material；

B, raw material is put into container, it is 16~28 to add the solid mass ratio of liquid：1 ultra-pure water, sealing, Ultrasound Instrument is put into by container Middle progress 30~120s of ultrasound, supersonic frequency is 40~100kHz；

C, and then by the raw material after step B processing extracted using steam distillation, collect volatile oil, you can.

Preferably, nitrite treatments are also included in the preparation method of described sweet potato ferment health preserving wine, specially will be through Vitamin C is added in the sweet potato ferment for the high-quality crossed after step (4) alcohol and volatilization acid treatment, addition is 3~10mg/L, is filled Divide and stir, be kept in dark place, you can.

The preparation method of described Flos puerariae lobatae extract is：The drying flower of kudzuvine of selection no disease and pests harm is crushed to 80~100 mesh, adds The ethanol for entering 50~70% is soaked, and addition is 10~20ml/g, and soak time is 1~3h, then temperature be 40~ Refluxing extraction 2~3 times at 65 DEG C, collect extract solution, and concentrated spray is dried, you can obtains Flos puerariae lobatae extract, described flower of kudzuvine carries It is the isoflavonoid in flower of kudzuvine to take thing.

Compared with prior art, beneficial effects of the present invention：

1st, sweet potato ferment health preserving wine of the invention, not only a large amount of functional components with sweet potato ferment, and the alcohol with white wine Perfume (or spice), nutritious, mouthfeel is good, rich in substantial amounts of vitamin, mineral matter, amino acid (especially lysine), dietary fiber and Letones that can be antitumor, effectively prevent pulmonary emphysema, diabetes, colon cancer etc., and there is beauty, the work(of decorporation just Effect, by adding appropriate isoflavonoid, absorption of the intestines and stomach to alcohol is effectively reduced, promotes the work of alcohol dehydrogenase Property, reach the purpose for the intestines and stomach that protection damages caused by long-term or heavy drinking, there is fabulous health maintenance effect.

2nd, the present invention is prepared by using the technique of appropriate proportioning and science, first, effective by normal temperature fermentation The active ingredient in sweet potato is released, such as sweet potato contains the bioflavonoid of uniqueness, is fully discharged through everfermentation, can Promote defecation unobstructed, while prolonged fermentation improves the content of the mineral elements such as beta carotene, linoleic acid, potassium, can subtract The aging of slow human organ, improves body immunity；By in the addition wine by Flos puerariae lobatae extract so that it is changed into being rich in different Huang The health preserving wine of ketone compounds, when drinking in stomach, isoflavonoid is reacted rapidly, is reducing intestines and stomach to alcohol While absorption promote alcohol dehydrogenase activity, largely play a part of relieving the effect of alcohol, at the same solve drink after easily it is liquor-saturated and The problem of uncomfortable after drinking, so as to protect body, avoid the infringement of liver and intestines and stomach；Last sweet potato ferment and health preserving wine it is organic Fusion so that the sweet potato ferment health preserving wine of gained, not only a large amount of functional components with sweet potato ferment, and the alcohol with white wine Perfume (or spice), mouthfeel is good, safety and sanitation.

3rd, the supplement of sweet potato ferment of the invention as human body ferment, the purpose of physical fitness is reached；Simultaneously of the invention Sweet potato ferment removes alcohol and volatile acid using vaccum cryogenic distillation, eliminates ferment peculiar smell, lifts mouthfeel, avoids what be there may exist Harm of the methanol to human body；The present invention effectively eliminates aflatoxins, one side lemon by the citral in fruit of a cubeb litsea tree volatile oil Aldehyde damages core DNA by damaging aspergillus flavus cytoplasma membrane into cell, reaches the bactericidal effect of Aspergillus flavus, another Aspect citral chemical property is active, by the way that the reaction such as oxidation occurs with aflatoxins, changes the chemical constitution of toxin, to eliminate Its toxicity, the fruit of a cubeb litsea tree volatile oil unique flavor being eventually adding, ferment flavor can be improved, and there is invigorating the spleen, regulating the qi flowing in the channels, disappear Eat, control the effect of stomach cold stomachache etc.；The present invention is handled nitrite that may be present by adding vitamin C realization, The polyphenoils in the sweet potato ferment prepared is cooperateed with, effectively blocks the formation of carcinogenic substance ammonium nilrite.

What the 4th, the present invention was further preferred prepares sweet potato ferment, described Pueraria lobota using the root of kudzu vine, litsea cubeba root and sweet potato Root and litsea cubeba root are the Chinese herbal medicine of integration of drinking and medicinal herbs, and the isoflavonoid that wherein root of kudzu vine contains helps to protect alcohol user Body, can be entered by the fermentation process of normal temperature among ferment；The citral that litsea cubeba root contains not only facilitates people Body health, and effectively suppress the production of aflatoxins, improve the security of ferment.

5th, the preparation method of sweet potato ferment of the present invention is to use secondary fermentation under normal temperature and pressure, and preparation technology is simple, is prepared Cost is cheap, is adapted to industrialized production, contributes to large-scale promotion, and does not need additional strain, and green safe, effect shows Write, after fermentation raw material is acted on by the microbial fermentation of appropriate time, unhelpful material can be decomposed by the microorganisms, macro-molecular protein Decompose, be converted into a variety of essential amino acids, nucleic acid etc., by effectively post-processing, obtained high-end sweet potato ferment, Neng Gouyong Supplemented in human body ferment, having improves human body intestinal canal flora, improves immunity, antitumor, eliminates free radical, effective anti-aging And other effects；Producing oligosaccharide in the fermentation functional oligose and fermentation process of the present invention can effectively suppress pathogenic bacteria Breeding, improve the stability of fermentation process, avoid living contaminants.

6th, health preserving wine of the invention is fully merging using white wine and Flos puerariae lobatae extract, ultrafiltration removal of impurities, realize effect with The high unity of mouthfeel.

7th, the present invention removes alcohol and volatile acid using vaccum cryogenic distillation, and the temperature of still-process is no more than 50 DEG C, maximum The activity for remaining the especially thermally sensitive functional component of nutriment in sweet potato ferment of degree, ensure that sweet potato ferment The effect of, while by rectifying, remove methanol, recovery ethanol fraction and volatilization acid fraction, accessory substance can be further used for Prepare, increase the output value.

8th, the present invention removes aflatoxins using fruit of a cubeb litsea tree volatile oil, not only suppresses the activity of Aspergillus flavus but also to passing through The biochemical reaction that main component citric acid and the aflatoxins generated are carried out, so as to substantially reduce aflatoxins that may be present Harm to human body；Further, fruit of a cubeb litsea tree volatile oil is the flavorant for allowing to use in food industry, thus, even in Aflatoxins content is few or in the case of being not present, and the addition of fruit of a cubeb litsea tree volatile oil can also not only improve ferment flavor, And there is certain health-care hospital effect, the limonene in fruit of a cubeb litsea tree volatile oil has pleasant citris aromas, lemongrass Aldehyde etc. has strong citrus lemonene etc., and these a small amount of fragrance components contribute to the improvement of ferment smell and mouthfeel, and Fruit of a cubeb litsea tree volatile oil also further cooperates with ferment so that it has invigorating the spleen, eliminating dampness, regulating the qi flowing in the channels, helps digestion, controls stomach cold abdomen, suffers from diarrhoea, food stagnation Glutted the effect of waiting disease.

9th, the present invention adds vitamin C realization and nitrite that may be present is handled, because ascorbic reasonable Add, when human body quotes sweet potato ferment, vitamin C can be competed with secondary amine, tertiary amine and the combination of nitrite, so as to prevent The generation of inferior ammonium nitrate (carcinogenic substance), meanwhile, ascorbic addition, which additionally aids, to prevent colon cancer and lung cancer, can strengthen people Body immunity, preventing cold, promote the formation of collagen, make skin smooth, flexible, reduce cigarette, wine, medicine to human body Side effect etc..

Embodiment

With reference to embodiment, the present invention is further illustrated, but the present invention is not any limitation as in any way, Based on present invention teach that any conversion or replacement made, belong to protection scope of the present invention.

Embodiment 1

A kind of sweet potato ferment health preserving wine, it is characterised in that described sweet potato ferment health preserving wine includes the raw material of following parts by weight：It is red 12 parts of potato ferment, 5 parts of wine, 0.1 part of Flos puerariae lobatae extract.

Embodiment 2

A kind of sweet potato ferment health preserving wine, it is characterised in that described sweet potato ferment health preserving wine includes the raw material of following parts by weight：It is red 20 parts of potato ferment, 22 parts of wine, 0.4 part of Flos puerariae lobatae extract.

Embodiment 3

A kind of sweet potato ferment health preserving wine, it is characterised in that described sweet potato ferment health preserving wine includes the raw material of following parts by weight：It is red 12 parts of potato ferment, 22 parts of wine, 0.4 part of Flos puerariae lobatae extract.

Embodiment 4

A kind of sweet potato ferment health preserving wine, it is characterised in that described sweet potato ferment health preserving wine includes the raw material of following parts by weight：It is red 20 parts of potato ferment, 5 parts of wine, 0.1 part of Flos puerariae lobatae extract.

Embodiment 5

A kind of sweet potato ferment health preserving wine, it is characterised in that described sweet potato ferment health preserving wine includes the raw material of following parts by weight：It is red 13 parts of potato ferment, 6 parts of wine, 0.2 part of Flos puerariae lobatae extract.Described sweet potato ferment is by once sending out using the raw material including sweet potato Ferment, secondary fermentation and post processing are prepared, and without methanol, (described is as defined in use without methanol to described sweet potato ferment Detection method is detected, and testing result is not detect), fusel oil content is no more than 110mg/L, and volatile acid content is no more than 0.8g/L。

Embodiment 6

A kind of sweet potato ferment health preserving wine, it is characterised in that described sweet potato ferment health preserving wine includes the raw material of following parts by weight：It is red 14 parts of potato ferment, 7 parts of wine, 0.3 part of Flos puerariae lobatae extract.Described sweet potato ferment is by once sending out using the raw material including sweet potato Ferment, secondary fermentation and post processing are prepared, and without methanol, (described is as defined in use without methanol to described sweet potato ferment Detection method is detected, and testing result is not detect), fusel oil content is no more than 90mg/L, and volatile acid content is no more than 0.6g/L。

Embodiment 7

A kind of sweet potato ferment health preserving wine, it is characterised in that described sweet potato ferment health preserving wine includes the raw material of following parts by weight：It is red 15 parts of potato ferment, 8 parts of wine, 0.4 part of Flos puerariae lobatae extract.Described sweet potato ferment is by once sending out using the raw material including sweet potato Ferment, secondary fermentation and post processing are prepared, and described sweet potato ferment is free of methanol, and fusel oil content is no more than 70mg/L, waved Content of turning sour is no more than 0.4g/L.

Embodiment 8

A kind of sweet potato ferment health preserving wine, it is characterised in that described sweet potato ferment health preserving wine includes the raw material of following parts by weight：It is red 16 parts of potato ferment, 9 parts of wine, 0.15 part of Flos puerariae lobatae extract.Described sweet potato ferment is to use the raw material including sweet potato to pass through once Fermentation, secondary fermentation and post processing are prepared, and described sweet potato ferment is free of methanol, and fusel oil content is no more than 30mg/L, Volatile acid content is no more than 0.2g/L.

Embodiment 9

A kind of sweet potato ferment health preserving wine, it is characterised in that described sweet potato ferment health preserving wine includes the raw material of following parts by weight：It is red 17 parts of potato ferment, 10 parts of wine, 0.18 part of Flos puerariae lobatae extract.Described sweet potato ferment is to use the raw material including sweet potato to pass through once Fermentation, secondary fermentation and post processing are prepared, described sweet potato ferment without methanol, fusel oil and volatile acid (described not It is that detection method as defined in each use is detected containing methanol, fusel oil and volatile acid, testing result is not detect).

Embodiment 10

A kind of sweet potato ferment health preserving wine, it is characterised in that described sweet potato ferment health preserving wine includes the raw material of following parts by weight：It is red 18 parts of potato ferment, 11 parts of wine, 0.25 part of Flos puerariae lobatae extract.Described sweet potato ferment is to use the raw material including sweet potato to pass through once Fermentation, secondary fermentation and post processing are prepared, and described raw material includes the parts by weight of plant material 20, sugared 8 parts by weight.Described Plant material is sweet potato, and described sugar is stachyose.

Embodiment 11

A kind of sweet potato ferment health preserving wine, it is characterised in that described sweet potato ferment health preserving wine includes the raw material of following parts by weight：It is red 19 parts of potato ferment, 12 parts of wine, 0.28 part of Flos puerariae lobatae extract.Described sweet potato ferment is to use the raw material including sweet potato to pass through once Fermentation, secondary fermentation and post processing are prepared, and described raw material includes the parts by weight of plant material 40, sugared 12 parts by weight.It is described Plant material be sweet potato, described sugar is FOS.

Embodiment 12

A kind of sweet potato ferment health preserving wine, it is characterised in that described sweet potato ferment health preserving wine includes the raw material of following parts by weight：It is red 12 parts of potato ferment, 13 parts of wine, 0.35 part of Flos puerariae lobatae extract.Described sweet potato ferment is to use the raw material including sweet potato to pass through once Fermentation, secondary fermentation and post processing are prepared, and described raw material includes the parts by weight of plant material 20, sugared 12 parts by weight.It is described Plant material be sweet potato, described sugar is stachyose, raffinose, isomaltoketose, FOS.

Embodiment 13

A kind of sweet potato ferment health preserving wine, it is characterised in that described sweet potato ferment health preserving wine includes the raw material of following parts by weight：It is red 13 parts of potato ferment, 21 parts of wine, 0.38 part of Flos puerariae lobatae extract.Described sweet potato ferment is to use the raw material including sweet potato to pass through once Fermentation, secondary fermentation and post processing are prepared, and described raw material includes the parts by weight of plant material 40, sugared 8 parts by weight.Described Plant material is sweet potato, and described sugar is raffinose, isomaltoketose.

Embodiment 14

A kind of sweet potato ferment health preserving wine, it is characterised in that described sweet potato ferment health preserving wine includes the raw material of following parts by weight：It is red 14 parts of potato ferment, 20 parts of wine, 0.12 part of Flos puerariae lobatae extract.Described sweet potato ferment is to use the raw material including sweet potato to pass through once Fermentation, secondary fermentation and post processing are prepared.Described raw material includes the parts by weight of plant material 22, sugared 9 parts by weight.Described Plant material is sweet potato, the root of kudzu vine, and described sugar is raffinose.

Embodiment 15

A kind of sweet potato ferment health preserving wine, it is characterised in that described sweet potato ferment health preserving wine includes the raw material of following parts by weight：It is red 15 parts of potato ferment, 19 parts of wine, 0.22 part of Flos puerariae lobatae extract.Described sweet potato ferment is to use the raw material including sweet potato to pass through once Fermentation, secondary fermentation and post processing are prepared.Described raw material includes the parts by weight of plant material 24, sugared 10 parts by weight.It is described Plant material for sweet potato, litsea cubeba root, described sugar be stachyose, raffinose.

Embodiment 16

A kind of sweet potato ferment health preserving wine, it is characterised in that described sweet potato ferment health preserving wine includes the raw material of following parts by weight：It is red 16 parts of potato ferment, 18 parts of wine, 0.32 part of Flos puerariae lobatae extract.Described sweet potato ferment is to use the raw material including sweet potato to pass through once Fermentation, secondary fermentation and post processing are prepared.Described raw material includes the parts by weight of plant material 30, sugared 11 parts by weight.It is described Plant material for sweet potato, the root of kudzu vine, litsea cubeba root, described sugar be stachyose, raffinose, isomaltoketose, FOS.

Embodiment 17

A kind of preparation method of sweet potato ferment health preserving wine, comprises the following steps：

2) one time fermentation：Raw material first will be put in fermenter base after the uniform cutting of plant material, then according to one layer of plant material One layer of sugar is stacked alternately, the sugar covering of last top, and the cumulative volume of described plant material and sugar is no more than fermenter volume 80%, a water seal is carried out, is stored at room temperature fermentation 10 days；

3) secondary fermentation：The free juice and squeezing juice of the raw material after one time fermentation are taken, carries out secondary water seal, second at room temperature For standing for fermentation after 180 days, membrane filtration is degerming, obtains sweet potato ferment crude product；

4) alcohol and volatilization acid treatment：By the sweet potato ferment crude product that step (3) obtains in 0.065Mpa, 40 DEG C of vacuum and low temperature condition Under distilled, remove alcohol and volatile acid, you can obtain the sweet potato ferment of high-quality；

5) Flos puerariae lobatae extract is added in wine, is sufficiently mixed uniformly, sealing and standing 20 days, then carries out ultrafiltration under 1 μm of aperture, It is standby；

6) allotment of sweet potato ferment health preserving wine：The sweet potato ferment of formula rate and the wine by step (5) processing are taken, mixing is It is even, then place 2 days, filter under 15 DEG C of light protected environment, you can obtain described sweet potato ferment health preserving wine.

Embodiment 18

2) one time fermentation：Raw material first will be put in fermenter base after the uniform cutting of plant material, then according to one layer of plant material One layer of sugar is stacked alternately, the sugar covering of last top, and the cumulative volume of described plant material and sugar is no more than fermenter volume 80%, a water seal is carried out, is stored at room temperature fermentation 20 days；

3) secondary fermentation：The free juice and squeezing juice of the raw material after one time fermentation are taken, carries out secondary water seal, second at room temperature For standing for fermentation after 360 days, membrane filtration is degerming, obtains sweet potato ferment crude product；

4) alcohol and volatilization acid treatment：By the sweet potato ferment crude product that step (3) obtains in 0.075Mpa, 50 DEG C of vacuum and low temperature condition Under distilled, remove alcohol and volatile acid, you can obtain the sweet potato ferment of high-quality；

5) Flos puerariae lobatae extract is added in wine, is sufficiently mixed uniformly, sealing and standing 28 days, then carries out ultrafiltration under 3 μm of aperture, It is standby；

6) allotment of sweet potato ferment health preserving wine：The sweet potato ferment of formula rate and the wine by step (5) processing are taken, mixing is It is even, then place 6 days, filter under 20 DEG C of light protected environment, you can obtain described sweet potato ferment health preserving wine.

Embodiment 19

2) one time fermentation：Raw material first will be put in fermenter base after the uniform cutting of plant material, then according to one layer of plant material One layer of sugar is stacked alternately, the sugar covering of last top, and the cumulative volume of described plant material and sugar is no more than fermenter volume 80%, a water seal is carried out, is stored at room temperature fermentation 15 days；

3) secondary fermentation：The free juice and squeezing juice of the raw material after one time fermentation are taken, carries out secondary water seal, second at room temperature For standing for fermentation after 240 days, membrane filtration is degerming, obtains sweet potato ferment crude product；

4) alcohol and volatilization acid treatment：By the sweet potato ferment crude product that step (3) obtains in 0.07Mpa, 45 DEG C of vacuum and low temperature condition Under distilled, remove alcohol and volatile acid, you can obtain the sweet potato ferment of high-quality；

5) Flos puerariae lobatae extract is added in wine, is sufficiently mixed uniformly, sealing and standing 24 days, then carries out ultrafiltration under 2 μm of aperture, It is standby；

6) allotment of sweet potato ferment health preserving wine：The sweet potato ferment of formula rate and the wine by step (5) processing are taken, mixing is It is even, then place 4 days, filter under 18 DEG C of light protected environment, you can obtain described sweet potato ferment health preserving wine.

Embodiment 20

2) one time fermentation：Raw material first will be put in fermenter base after the uniform cutting of plant material, then according to one layer of plant material One layer of sugar is stacked alternately, the sugar covering of last top, and the cumulative volume of described plant material and sugar is no more than fermenter volume 80%, a water seal is carried out, is stored at room temperature fermentation 11 days；

3) secondary fermentation：The free juice and squeezing juice of the raw material after one time fermentation are taken, carries out secondary water seal, second at room temperature For standing for fermentation after 200 days, membrane filtration is degerming, obtains sweet potato ferment crude product；

4) alcohol and volatilization acid treatment：By the sweet potato ferment crude product that step (3) obtains in 0.071Mpa, 41 DEG C of vacuum and low temperature condition Under distilled, remove alcohol and volatile acid, you can obtain the sweet potato ferment of high-quality；

5) Flos puerariae lobatae extract is added in wine, is sufficiently mixed uniformly, sealing and standing 21 days, then carries out ultrafiltration under 1 μm of aperture, It is standby；

6) allotment of sweet potato ferment health preserving wine：The sweet potato ferment of formula rate and the wine by step (5) processing are taken, mixing is It is even, then place 3 days, filter under 16 DEG C of light protected environment, you can obtain described sweet potato ferment health preserving wine.

Also include aflatoxins in the preparation method of described sweet potato ferment health preserving wine to handle, specially in step (1) Raw material prepares after terminating, and adds the fruit of a cubeb litsea tree volatile oil that solid-to-liquid ratio is 0.1mL/kg, stirs, protected before one time fermentation is carried out Hold sealing；Then volume ratio 0.5 is added again before the secondary water seal in step (3)：100 fruit of a cubeb litsea tree volatile oil, you can.

Embodiment 21

2) one time fermentation：Raw material first will be put in fermenter base after the uniform cutting of plant material, then according to one layer of plant material One layer of sugar is stacked alternately, the sugar covering of last top, and the cumulative volume of described plant material and sugar is no more than fermenter volume 80%, a water seal is carried out, is stored at room temperature fermentation 12 days；

3) secondary fermentation：The free juice and squeezing juice of the raw material after one time fermentation are taken, carries out secondary water seal, second at room temperature For standing for fermentation after 220 days, membrane filtration is degerming, obtains sweet potato ferment crude product；

4) alcohol and volatilization acid treatment：By the sweet potato ferment crude product that step (3) obtains in 0.072Mpa, 42 DEG C of vacuum and low temperature condition Under distilled, remove alcohol and volatile acid, you can obtain the sweet potato ferment of high-quality；

5) Flos puerariae lobatae extract is added in wine, is sufficiently mixed uniformly, sealing and standing 22 days, then carries out ultrafiltration under 2 μm of aperture, It is standby；

6) allotment of sweet potato ferment health preserving wine：The sweet potato ferment of formula rate and the wine by step (5) processing are taken, mixing is It is even, then place 4 days, filter under 17 DEG C of light protected environment, you can obtain described sweet potato ferment health preserving wine.

Also include aflatoxins in the preparation method of described sweet potato ferment health preserving wine to handle, specially in step (1) Raw material prepares after terminating, and adds the fruit of a cubeb litsea tree volatile oil that solid-to-liquid ratio is 0.5mL/kg, stirs, protected before one time fermentation is carried out Hold sealing；Then volume ratio 2 is added again before the secondary water seal in step (3)：100 fruit of a cubeb litsea tree volatile oil, you can.

Embodiment 22

2) one time fermentation：Raw material first will be put in fermenter base after the uniform cutting of plant material, then according to one layer of plant material One layer of sugar is stacked alternately, the sugar covering of last top, and the cumulative volume of described plant material and sugar is no more than fermenter volume 80%, a water seal is carried out, is stored at room temperature fermentation 13 days；

3) secondary fermentation：The free juice and squeezing juice of the raw material after one time fermentation are taken, carries out secondary water seal, second at room temperature For standing for fermentation after 260 days, membrane filtration is degerming, obtains sweet potato ferment crude product；

4) alcohol and volatilization acid treatment：By the sweet potato ferment crude product that step (3) obtains in 0.073Mpa, 43 DEG C of vacuum and low temperature condition Under distilled, remove alcohol and volatile acid, you can obtain the sweet potato ferment of high-quality；

5) Flos puerariae lobatae extract is added in wine, is sufficiently mixed uniformly, sealing and standing 23 days, then carries out ultrafiltration under 3 μm of aperture, It is standby；

6) allotment of sweet potato ferment health preserving wine：The sweet potato ferment of formula rate and the wine by step (5) processing are taken, mixing is It is even, then place 5 days, filter under 18 DEG C of light protected environment, you can obtain described sweet potato ferment health preserving wine.

Also include aflatoxins in the preparation method of described sweet potato ferment health preserving wine to handle, specially in step (1) Raw material prepares after terminating, and adds the fruit of a cubeb litsea tree volatile oil that solid-to-liquid ratio is 0.2mL/kg, stirs, protected before one time fermentation is carried out Hold sealing；Then volume ratio 0.8 is added again before the secondary water seal in step (3)：100 fruit of a cubeb litsea tree volatile oil, you can.

A, the parts by weight of fruit of a cubeb litsea tree leaf 6 are selected, the parts by weight of the fruit of a cubeb litsea tree 3, the parts by weight of fruit of a cubeb litsea tree fruit 12 are raw material；B, raw material is put Enter in container, it is 16 to add the solid mass ratio of liquid：1 ultra-pure water, sealing, by container be put into Ultrasound Instrument carry out ultrasound 30~ 120s, supersonic frequency 40kHz；C, and then by the raw material after step B processing extracted, received using steam distillation Collect volatile oil, you can.

Embodiment 23

2) one time fermentation：Raw material first will be put in fermenter base after the uniform cutting of plant material, then according to one layer of plant material One layer of sugar is stacked alternately, the sugar covering of last top, and the cumulative volume of described plant material and sugar is no more than fermenter volume 80%, a water seal is carried out, is stored at room temperature fermentation 14 days；

3) secondary fermentation：The free juice and squeezing juice of the raw material after one time fermentation are taken, carries out secondary water seal, second at room temperature For standing for fermentation after 280 days, membrane filtration is degerming, obtains sweet potato ferment crude product；

4) alcohol and volatilization acid treatment：By the sweet potato ferment crude product that step (3) obtains in 0.074Mpa, 44 DEG C of vacuum and low temperature condition Under distilled, remove alcohol and volatile acid, you can obtain the sweet potato ferment of high-quality；

5) Flos puerariae lobatae extract is added in wine, is sufficiently mixed uniformly, sealing and standing 24 days, then carries out ultrafiltration under 1 μm of aperture, It is standby；

6) allotment of sweet potato ferment health preserving wine：The sweet potato ferment of formula rate and the wine by step (5) processing are taken, mixing is It is even, then place 2 days, filter under 19 DEG C of light protected environment, you can obtain described sweet potato ferment health preserving wine.

Also include aflatoxins in the preparation method of described sweet potato ferment health preserving wine to handle, specially in step (1) Raw material prepares after terminating, and adds the fruit of a cubeb litsea tree volatile oil that solid-to-liquid ratio is 0.4mL/kg, stirs, protected before one time fermentation is carried out Hold sealing；Then volume ratio 1 is added again before the secondary water seal in step (3)：100 fruit of a cubeb litsea tree volatile oil, you can.

A, the parts by weight of fruit of a cubeb litsea tree leaf 8 are selected, the parts by weight of the fruit of a cubeb litsea tree 5, the parts by weight of fruit of a cubeb litsea tree fruit 20 are raw material；

B, raw material is put into container, it is 28 to add the solid mass ratio of liquid：1 ultra-pure water, sealing, container is put into Ultrasound Instrument Row ultrasonic 120s, supersonic frequency 100kHz；

Embodiment 24

2) one time fermentation：Raw material first will be put in fermenter base after the uniform cutting of plant material, then according to one layer of plant material One layer of sugar is stacked alternately, the sugar covering of last top, and the cumulative volume of described plant material and sugar is no more than fermenter volume 80%, a water seal is carried out, is stored at room temperature fermentation 16 days；

3) secondary fermentation：The free juice and squeezing juice of the raw material after one time fermentation are taken, carries out secondary water seal, second at room temperature For standing for fermentation after 300 days, membrane filtration is degerming, obtains sweet potato ferment crude product；

4) alcohol and volatilization acid treatment：By the sweet potato ferment crude product that step (3) obtains in 0.076Mpa, 46 DEG C of vacuum and low temperature condition Under distilled, remove alcohol and volatile acid, you can obtain the sweet potato ferment of high-quality；

5) Flos puerariae lobatae extract is added in wine, is sufficiently mixed uniformly, sealing and standing 26 days, then carries out ultrafiltration under 1 μm of aperture, It is standby；

Also include aflatoxins in the preparation method of described sweet potato ferment health preserving wine to handle, specially in step (1) Raw material prepares after terminating, and adds the fruit of a cubeb litsea tree volatile oil that solid-to-liquid ratio is 0.15mL/kg, stirs, before one time fermentation is carried out Keep sealing；Then volume ratio 1.5 is added again before the secondary water seal in step (3)：100 fruit of a cubeb litsea tree volatile oil, you can.

A, the parts by weight of fruit of a cubeb litsea tree leaf 7 are selected, the parts by weight of the fruit of a cubeb litsea tree 4, the parts by weight of fruit of a cubeb litsea tree fruit 14 are raw material；

B, raw material is put into container, it is 22 to add the solid mass ratio of liquid：1 ultra-pure water, sealing, container is put into Ultrasound Instrument Row ultrasonic 60s, supersonic frequency 60kHz；

Embodiment 25

2) one time fermentation：Raw material first will be put in fermenter base after the uniform cutting of plant material, then according to one layer of plant material One layer of sugar is stacked alternately, the sugar covering of last top, and the cumulative volume of described plant material and sugar is no more than fermenter volume 80%, a water seal is carried out, is stored at room temperature fermentation 17 days；

3) secondary fermentation：The free juice and squeezing juice of the raw material after one time fermentation are taken, carries out secondary water seal, second at room temperature For standing for fermentation after 320 days, membrane filtration is degerming, obtains sweet potato ferment crude product；

4) alcohol and volatilization acid treatment：By the sweet potato ferment crude product that step (3) obtains in 0.077Mpa, 47 DEG C of vacuum and low temperature condition Under distilled, remove alcohol and volatile acid, you can obtain the sweet potato ferment of high-quality；

5) Flos puerariae lobatae extract is added in wine, is sufficiently mixed uniformly, sealing and standing 27 days, then carries out ultrafiltration under 1 μm of aperture, It is standby；

Also include nitrite treatments in the preparation method of described sweet potato ferment health preserving wine, will specially pass through step (4) add vitamin C in the sweet potato ferment of the high-quality after alcohol and volatilization acid treatment, addition 3mg/L, be sufficiently stirred It is even, it is kept in dark place, you can.

Embodiment 26

2) one time fermentation：Raw material first will be put in fermenter base after the uniform cutting of plant material, then according to one layer of plant material One layer of sugar is stacked alternately, the sugar covering of last top, and the cumulative volume of described plant material and sugar is no more than fermenter volume 80%, a water seal is carried out, is stored at room temperature fermentation 18 days；

3) secondary fermentation：The free juice and squeezing juice of the raw material after one time fermentation are taken, carries out secondary water seal, second at room temperature For standing for fermentation after 340 days, membrane filtration is degerming, obtains sweet potato ferment crude product；

4) alcohol and volatilization acid treatment：By the sweet potato ferment crude product that step (3) obtains in 0.078Mpa, 48 DEG C of vacuum and low temperature condition Under distilled, remove alcohol and volatile acid, you can obtain the sweet potato ferment of high-quality；

6) allotment of sweet potato ferment health preserving wine：The sweet potato ferment of formula rate and the wine by step (5) processing are taken, mixing is It is even, then place 2 days, filter under 20 DEG C of light protected environment, you can obtain described sweet potato ferment health preserving wine.

Also include nitrite treatments in the preparation method of described sweet potato ferment health preserving wine, will specially pass through step (4) add vitamin C in the sweet potato ferment of the high-quality after alcohol and volatilization acid treatment, addition 10mg/L, be sufficiently stirred It is even, it is kept in dark place, you can.

Embodiment 27

2) one time fermentation：Raw material first will be put in fermenter base after the uniform cutting of plant material, then according to one layer of plant material One layer of sugar is stacked alternately, the sugar covering of last top, and the cumulative volume of described plant material and sugar is no more than fermenter volume 80%, a water seal is carried out, is stored at room temperature fermentation 19 days；

3) secondary fermentation：The free juice and squeezing juice of the raw material after one time fermentation are taken, carries out secondary water seal, second at room temperature For standing for fermentation after 310 days, membrane filtration is degerming, obtains sweet potato ferment crude product；

4) alcohol and volatilization acid treatment：By the sweet potato ferment crude product that step (3) obtains in 0.079Mpa, 49 DEG C of vacuum and low temperature condition Under distilled, remove alcohol and volatile acid, you can obtain the sweet potato ferment of high-quality；

6) allotment of sweet potato ferment health preserving wine：The sweet potato ferment of formula rate and the wine by step (5) processing are taken, mixing is It is even, then place 6 days, filter under 15 DEG C of light protected environment, you can obtain described sweet potato ferment health preserving wine.

Also include nitrite treatments in the preparation method of described sweet potato ferment health preserving wine, will specially pass through step (4) add vitamin C in the sweet potato ferment of the high-quality after alcohol and volatilization acid treatment, addition 5mg/L, be sufficiently stirred It is even, it is kept in dark place, you can.

Embodiment 28

Also include aflatoxins in the preparation method of described sweet potato ferment health preserving wine to handle, specially in step (1) Raw material prepares after terminating, and adds the fruit of a cubeb litsea tree volatile oil that solid-to-liquid ratio is 0.25mL/kg, stirs, before one time fermentation is carried out Keep sealing；Then volume ratio 1.2 is added again before the secondary water seal in step (3)：100 fruit of a cubeb litsea tree volatile oil, you can.

A, the parts by weight of fruit of a cubeb litsea tree leaf 6 are selected, the parts by weight of the fruit of a cubeb litsea tree 5, the parts by weight of fruit of a cubeb litsea tree fruit 20 are raw material；

B, raw material is put into container, it is 28 to add the solid mass ratio of liquid：1 ultra-pure water, sealing, container is put into Ultrasound Instrument Row ultrasonic 100s, supersonic frequency 50kHz；

Also include nitrite treatments in the preparation method of described sweet potato ferment health preserving wine, will specially pass through step (4) add vitamin C in the sweet potato ferment of the high-quality after alcohol and volatilization acid treatment, addition 4mg/L, be sufficiently stirred It is even, it is kept in dark place, you can.

Embodiment 29

4) alcohol and volatilization acid treatment：By the sweet potato ferment crude product that step (3) obtains in 0.07Mpa, 48 DEG C of vacuum and low temperature condition Under distilled, remove alcohol and volatile acid, you can obtain the sweet potato ferment of high-quality；

5) Flos puerariae lobatae extract is added in wine, is sufficiently mixed uniformly, sealing and standing 25 days, then carries out ultrafiltration under 2 μm of aperture, It is standby；

6) allotment of sweet potato ferment health preserving wine：The sweet potato ferment of formula rate and the wine by step (5) processing are taken, mixing is It is even, then place 4 days, filter under 15 DEG C of light protected environment, you can obtain described sweet potato ferment health preserving wine.

Also include aflatoxins in the preparation method of described sweet potato ferment health preserving wine to handle, specially in step (1) Raw material prepares after terminating, and adds the fruit of a cubeb litsea tree volatile oil that solid-to-liquid ratio is 0.35mL/kg, stirs, before one time fermentation is carried out Keep sealing；Then volume ratio 1.8 is added again before the secondary water seal in step (3)：100 fruit of a cubeb litsea tree volatile oil, you can.

A, the parts by weight of fruit of a cubeb litsea tree leaf 8 are selected, the parts by weight of the fruit of a cubeb litsea tree 3, the parts by weight of fruit of a cubeb litsea tree fruit 20 are raw material；

B, raw material is put into container, it is 21 to add the solid mass ratio of liquid：1 ultra-pure water, sealing, container is put into Ultrasound Instrument Row ultrasonic 80s, supersonic frequency 70kHz；

Also include nitrite treatments in the preparation method of described sweet potato ferment health preserving wine, will specially pass through step (4) add vitamin C in the sweet potato ferment of the high-quality after alcohol and volatilization acid treatment, addition 6mg/L, be sufficiently stirred It is even, it is kept in dark place, you can.

Embodiment 30

3) secondary fermentation：The free juice and squeezing juice of the raw material after one time fermentation are taken, carries out secondary water seal, second at room temperature For standing for fermentation after 230 days, membrane filtration is degerming, obtains sweet potato ferment crude product；

5) Flos puerariae lobatae extract is added in wine, is sufficiently mixed uniformly, sealing and standing 25 days, then carries out ultrafiltration under 3 μm of aperture, It is standby；

Also include aflatoxins in the preparation method of described sweet potato ferment health preserving wine to handle, specially in step (1) Raw material prepares after terminating, and adds the fruit of a cubeb litsea tree volatile oil that solid-to-liquid ratio is 0.45mL/kg, stirs, before one time fermentation is carried out Keep sealing；Then volume ratio 0.5 is added again before the secondary water seal in step (3)：100 fruit of a cubeb litsea tree volatile oil, you can.

A, the parts by weight of fruit of a cubeb litsea tree leaf 8 are selected, the parts by weight of the fruit of a cubeb litsea tree 4, the parts by weight of fruit of a cubeb litsea tree fruit 17 are raw material；

B, raw material is put into container, it is 28 to add the solid mass ratio of liquid：1 ultra-pure water, sealing, container is put into Ultrasound Instrument Row ultrasonic 30s, supersonic frequency 40kHz；

Also include nitrite treatments in the preparation method of described sweet potato ferment health preserving wine, will specially pass through step (4) add vitamin C in the sweet potato ferment of the high-quality after alcohol and volatilization acid treatment, addition 7mg/L, be sufficiently stirred It is even, it is kept in dark place, you can.

The preparation method of described Flos puerariae lobatae extract is：The drying flower of kudzuvine of selection no disease and pests harm is crushed to 80 mesh, adds 50% ethanol is soaked, addition 10ml/g, soak time 1h, refluxing extraction 2 times at being then 40 DEG C in temperature, Extract solution is collected, concentrated spray is dried, you can obtain Flos puerariae lobatae extract, described Flos puerariae lobatae extract is the osajin in flower of kudzuvine Compound.

Embodiment 31

4) alcohol and volatilization acid treatment：By the sweet potato ferment crude product that step (3) obtains in 0.075Mpa, 45 DEG C of vacuum and low temperature condition Under distilled, remove alcohol and volatile acid, you can obtain the sweet potato ferment of high-quality；

5) Flos puerariae lobatae extract is added in wine, is sufficiently mixed uniformly, sealing and standing 20 days, then carries out ultrafiltration under 2 μm of aperture, It is standby；

Also include aflatoxins in the preparation method of described sweet potato ferment health preserving wine to handle, specially in step (1) Raw material prepares after terminating, and adds the fruit of a cubeb litsea tree volatile oil that solid-to-liquid ratio is 0.1mL/kg, stirs, protected before one time fermentation is carried out Hold sealing；Then volume ratio 2 is added again before the secondary water seal in step (3)：100 fruit of a cubeb litsea tree volatile oil, you can.

A, the parts by weight of fruit of a cubeb litsea tree leaf 6 are selected, the parts by weight of the fruit of a cubeb litsea tree 3, the parts by weight of fruit of a cubeb litsea tree fruit 15 are raw material；

B, raw material is put into container, it is 16 to add the solid mass ratio of liquid：1 ultra-pure water, sealing, container is put into Ultrasound Instrument Row ultrasonic 120s, supersonic frequency 100kHz；

Also include nitrite treatments in the preparation method of described sweet potato ferment health preserving wine, will specially pass through step (4) add vitamin C in the sweet potato ferment of the high-quality after alcohol and volatilization acid treatment, addition 8mg/L, be sufficiently stirred It is even, it is kept in dark place, you can.

The preparation method of described Flos puerariae lobatae extract is：The drying flower of kudzuvine of selection no disease and pests harm is crushed to 100 mesh, adds 70% ethanol is soaked, addition 20ml/g, soak time 3h, refluxing extraction 3 times at being then 65 DEG C in temperature, Extract solution is collected, concentrated spray is dried, you can obtain Flos puerariae lobatae extract, described Flos puerariae lobatae extract is the osajin in flower of kudzuvine Compound.

Embodiment 32

3) secondary fermentation：The free juice and squeezing juice of the raw material after one time fermentation are taken, carries out secondary water seal, second at room temperature For standing for fermentation after 270 days, membrane filtration is degerming, obtains sweet potato ferment crude product；

6) allotment of sweet potato ferment health preserving wine：The sweet potato ferment of formula rate and the wine by step (5) processing are taken, mixing is It is even, then place 5 days, filter under 20 DEG C of light protected environment, you can obtain described sweet potato ferment health preserving wine.

Also include aflatoxins in the preparation method of described sweet potato ferment health preserving wine to handle, specially in step (1) Raw material prepares after terminating, and adds the fruit of a cubeb litsea tree volatile oil that solid-to-liquid ratio is 0.5mL/kg, stirs, protected before one time fermentation is carried out Hold sealing；Then volume ratio 0.5 is added again before the secondary water seal in step (3)：100 fruit of a cubeb litsea tree volatile oil, you can.

A, the parts by weight of fruit of a cubeb litsea tree leaf 8 are selected, the parts by weight of the fruit of a cubeb litsea tree 5, the parts by weight of fruit of a cubeb litsea tree fruit 12 are raw material；

B, raw material is put into container, it is 17 to add the solid mass ratio of liquid：1 ultra-pure water, sealing, container is put into Ultrasound Instrument Row ultrasonic 50s, supersonic frequency 90kHz；

Also include nitrite treatments in the preparation method of described sweet potato ferment health preserving wine, will specially pass through step (4) add vitamin C in the sweet potato ferment of the high-quality after alcohol and volatilization acid treatment, addition 9mg/L, be sufficiently stirred It is even, it is kept in dark place, you can.

The preparation method of described Flos puerariae lobatae extract is：The drying flower of kudzuvine of selection no disease and pests harm is crushed to 90 mesh, adds 60% ethanol is soaked, addition 15ml/g, soak time 2h, refluxing extraction 2 times at being then 55 DEG C in temperature, Extract solution is collected, concentrated spray is dried, you can obtain Flos puerariae lobatae extract, described Flos puerariae lobatae extract is the osajin in flower of kudzuvine Compound.

Claims

1. a kind of sweet potato ferment health preserving wine, it is characterised in that described sweet potato ferment health preserving wine includes the raw material of following parts by weight： 12~20 parts of sweet potato ferment, 5~22 parts of wine, 0.1~0.4 part of Flos puerariae lobatae extract.

2. sweet potato ferment health preserving wine according to claim 1, it is characterised in that described sweet potato ferment is existed using sweet potato Interior raw material is prepared by one time fermentation, secondary fermentation and post processing, and described sweet potato ferment is free of methanol, and fusel oil contains Amount is no more than 110mg/L, and volatile acid content is no more than 0.8g/L.

3. sweet potato ferment health preserving wine according to claim 2, it is characterised in that described raw material include plant material 20~ 40 parts by weight, sugared 8~12 parts by weight.

4. sweet potato ferment health preserving wine according to claim 3, it is characterised in that described plant material is sweet potato, described Sugar is stachyose, the one or more in raffinose, isomaltoketose, FOS.

5. sweet potato ferment health preserving wine according to claim 4, it is characterised in that described plant material also includes the root of kudzu vine, mountain One or both of grey sub- root.

A kind of 6. preparation method according to any described sweet potato ferment health preserving wine of Claims 1 to 5, it is characterised in that including with Lower step：

7. the preparation method of sweet potato ferment health preserving wine according to claim 6, it is characterised in that described sweet potato ferment is supported Also include aflatoxins in the preparation method of raw wine to handle, specially after the raw material of step (1) prepares to terminate, add solid-to-liquid ratio For 0.1~0.5mL/kg fruit of a cubeb litsea tree volatile oil, stir, sealing is kept before one time fermentation is carried out；Then in step (3) In secondary water seal before add volume ratio 0.5~2 again：100 fruit of a cubeb litsea tree volatile oil, you can.

8. the preparation method of sweet potato ferment health preserving wine according to claim 7, it is characterised in that described fruit of a cubeb litsea tree volatilization The preparation method of oil comprises the following steps：

9. the preparation method of sweet potato ferment health preserving wine according to claim 6, it is characterised in that described sweet potato ferment is supported Also include nitrite treatments in the preparation method of raw wine, specially will be by the Gao Pin after step (4) alcohol and volatilization acid treatment Vitamin C is added in the sweet potato ferment of matter, addition is 3~10mg/L, stirs, is kept in dark place, you can.

10. the preparation method of sweet potato ferment health preserving wine according to claim 6, it is characterised in that described Flos puerariae lobatae extract Preparation method be：The drying flower of kudzuvine of selection no disease and pests harm is crushed to 80~100 mesh, and the ethanol for adding 50~70% is soaked Bubble, addition is 10~20ml/g, and soak time is 1~3h, and refluxing extraction 2~3 times, is received at being then 40~65 DEG C in temperature Collect extract solution, concentrated spray is dried, you can obtain Flos puerariae lobatae extract, described Flos puerariae lobatae extract is the osajin in flower of kudzuvine Compound.