CN108165421A - A kind of preparation method with the sealwort adlay health liquor for enhancing immune function - Google Patents

Abstract

The invention discloses a kind of preparation methods for the sealwort Yiren wine health liquor for having and enhancing immune function, belong to brewing technical field.The present invention handles sealwort, adlay both integration of drinking and medicinal herbs materials using the methods of crushings, boiling, extraction, enzymatic treatment, access strain ferments after control material-water ratio, is squeezed, filtered after fermentation, blending a kind of health liquor full of nutrition, having enhancing immune function of acquisition.The present invention proposes the preparation method of a kind of energy simplification of flowsheet, the sealwort adlay health liquor for improving raw material availability, and sealwort adlay health liquor obtained has invigorating the spleen to clear away damp pathogen, invigorating the lung and the kidney, the health-care efficacy for improving immunity etc..

Description

Preparation method of sealwort barley health wine with enhanced immune function

technical field

The invention relates to a preparation method of Polygonatum Coix Seed health wine with enhanced immune function, which belongs to the technical field of wine making.

Background technique

Contemporary people have paid more and more attention to health care. Not only the elderly, but also many young people have begun to pursue health care and are keen to buy health care food. Health wine is one of the most popular products.

Polygonatum is a traditional Chinese medicinal material with the same origin as medicine and food in my country. It tastes sweet and flat, and has the functions of nourishing blood and kidney, lowering blood sugar and blood fat, anti-tumor, and immune regulation. "Compendium of Materia Medica" records that "invigorate qi and kidney, remove rheumatism, and calm the five internal organs; take it for a long time to lighten the body and prolong life without hunger; tonify five labors and seven injuries, help muscles and bones, resist cold and heat, and moisten the heart and lungs." Polygonatum has high medicinal value. The main components of sealwort are polysaccharides, saponins, anthraquinones, alkaloids, etc., which have the functions of lowering blood sugar, anti-fatigue, anti-oxidation and delaying aging, and have a high status in the fields of medical care and health care. Barley is also a nationally certified medicinal and edible plant. It is known as the "king of grasses in the world". Traditional Chinese medicine believes that it is sweet in taste and cool in nature. Barley is very nutritious. The main functional ingredients are barley oil, barley esters, barley polysaccharides, etc., which have anti-tumor, anti-cancer, blood sugar and blood lipid regulation, and improved immunity. status.

Therefore, using sealwort and barley as raw materials to prepare sealwort and barley health wine can not only achieve good health care effect, but also has a large market.

At present, there is an invention patent with the publication number CN 103642648A: a barley wine and its production method, which discloses a barley wine, glutinous rice, sorghum and rice husk as raw materials, adding shochu koji, saccharifying and fermenting, and then distilling. 45% wine, the 45% wine obtained by this scheme has the problem of spicy taste and topping. As a health wine, it is not suitable for most people in need. If water is added to reduce its alcohol content, it will affect its flavor It is very destructive and difficult to import; there is also an invention patent with a publication number of CN 104130906A: a formula of Polygonatum glutinous rice wine and its brewing method, which uses Polygonatum and Polygonatum as the main ingredients, and utilizes the technology of adding glutinous rice multiple times to add rice and liquid medicine Brew the health wine, but this plan needs to prepare Polygonatum Polygonatum Extract and decocting liquid in advance, and feed rice many times during the fermentation process, the process is relatively cumbersome, and the Polygonatum Polygonatum Extract is obtained by squeezing the juice. Can produce a large amount of residue, cause the waste of raw material.

It can be said that the existing methods all have the defects of cumbersome steps, poor extraction effect of beneficial ingredients, and low utilization rate of raw materials. The preparation method of health wine.

Contents of the invention

In order to solve the above problems, the present invention provides a preparation method of Polygonatum Polygonatum and Coix Seed Health Wine with the function of enhancing immunity. The method firstly extracts the active ingredients in Rhizoma Polygonatum, and then carries out enzyme preparation treatment together with Coix Seed, which shortens the process time and improves the utilization rate of raw materials; The utilization rate of the non-sugar ingredients of Job’s tears also makes the whole process easy to control and improves the stability of the product.

The object of the present invention is to provide a preparation method of Rhizoma Polygonatum and Coix Seed Health Wine with the function of enhancing immunity. The technical scheme of the present invention is to use crushing and cellulase extraction to process Polygonatum Rhizoma Polygonatum Extract to obtain a mixture of Rhizoma Polygonatum Extract, and to process Coix Seed by crushing to obtain Coix Seed Powder, mix the treated Polygonatum extract mixture with coix seed powder in proportion to obtain Polygonatum coix seed mixed liquid, use steaming, liquefaction enzyme liquefaction, and glucoamylase saccharification to treat Polygonatum coix seed mixed liquid to obtain Polygonatum barley saccharification liquid, and then obtain Polygonatum barley saccharification solution The fermented liquid is fermented with strains, and the fermented mash is squeezed, filtered, clarified or finely filtered, and blended to obtain the sealwort barley health wine.

In one embodiment of the present invention, the raw materials used for preparation are sealwort and barley; the rhizome of sealwort requires to be rinsed clean; the grains of barley are required to be full and free of mildew; the sealwort is first cut into pieces and then crushed with a pulverizer. Pulverized into 40-60 mesh powder; the coix seed is crushed into 40-60 mesh powder with a pulverizer.

In one embodiment of the present invention, the cellulase extraction is to mix Polygonatum powder and water in proportion, then add 50-100U/g cellulase, and treat 60- 80min, obtain the sealwort extract mixture.

In one embodiment of the present invention, the cellulase extraction is to mix Polygonatum powder and water in a mass ratio of 1:4-1:6.

In one embodiment of the present invention, the cellulase extraction is to mix Polygonatum powder and water in a mass ratio of 1:5.

In one embodiment of the present invention, in the method, the Polygonatum extract mixture and the barley powder are mixed in proportion; the cooking time is 15-20min; The enzyme is liquefied under the condition of 80-95° C. for 60-80 minutes; the saccharifying enzyme is saccharified by adding 90-150 U/g of glucoamylase and saccharifying at the temperature of 58-65° C. for 80-120 minutes.

In one embodiment of the present invention, in the method, the mixture of Rhizoma Polygonatum extract and barley powder is mixed in a mass ratio of 1:1.

In one embodiment of the present invention, the strains include Rhizopus oryzae and active dry yeast; the active dry yeast includes Saccharomyces cerevisiae and Saccharomyces cerevisiae.

In one embodiment of the present invention, the Rhizopus oryzae is inoculated with mycelia; the inoculation amount of the Saccharomyces cerevisiae is 0.2-0.4%; the inoculation amount of the Aroma yeast is 0.3-0.6%.

In one embodiment of the present invention, the fermentation is carried out under the condition of 30° C., after 12-14 hours of head raking, the product temperature is lowered, and then the sugar solution is added according to the fermentation process and raked once; 7-9d Finally, the product temperature is close to room temperature, and the fermentation stage ends at this moment.

In one embodiment of the present invention, described method comprises the following steps:

Step 1: crush Rhizoma Polygonatum into Rhizoma Rhizoma Polygonatum powder, add water, stir evenly, add 50-100U/g cellulase, extract at 45-55°C for 60-80min to obtain a mixture of Rhizoma Rhizoma Rhizoma Polygonatum extract; grind barley into Coix seed powder; mixing the sealwort extract mixture with the job's tears powder in proportion to obtain the Rhizoma Polygonatum and Coix seed mixed solution;

Step 2: Cook the mixture of sealwort and barley for 15-20 minutes; then adjust the temperature of the mixture to 80-95°C, adjust the pH to 5.5-6.0 with alkali/acid solution, add 80-120U/g liquefaction enzyme at 80-95°C Liquefaction under the condition of 60-80min; then reduce the temperature of the liquefied mixed solution to 58-65℃, add 90-150U/g glucoamylase and saccharify at 58-65℃ for 80-120min, and finally obtain the saccharification solution of sealwort barley;

Step 3, activating the active dry yeast in an aqueous solution containing 2% sugar at 37°C for 20-30min;

Step 3: Inoculate active dry yeast and Rhizopus oryzae when the product temperature of Polygonatum Coix seed saccharified liquid drops to 26-30°C, the inoculum amount of Saccharomyces cerevisiae is 0.2-0.4%, the inoculum amount of Aroma Yeast is 0.3-0.6%, and Rhizopus oryzae is inoculated Use mycelium to inoculate, pre-ferment and cultivate under the condition of 30°C, carry out head rake after 12-14h, lower the product temperature, add sugar solution according to the fermentation process and open rake once in the subsequent fermentation process, the purpose is to reduce the product temperature and make the fermentation Carry out evenly; After 7-9 days, the product temperature is close to room temperature, and the fermentation stage is over at this time;

Step 4: Squeeze and filter the fermented mash to obtain filtrate, set it aside for clarification at low temperature or fine filter with diatomaceous earth, sterilize at 90-95°C and blend to obtain finished wine.

In one embodiment of the present invention, the mass ratio of Rhizoma Polygonati powder to water in the step 1 is 1:4-1:6.

In one embodiment of the present invention, the mass ratio of Rhizoma Polygonati powder to water in the step 1 is 1:5.

In one embodiment of the present invention, in the method, the mixture of Rhizoma Polygonatum extract and barley powder is mixed in a mass ratio of 1:1.

The invention provides a sealwort barley health wine prepared according to the above method.

Beneficial effect:

(1) The health wine obtained by the present invention has the effects of lowering blood sugar, anti-fatigue, anti-oxidation and delaying senility, etc. Barley has the effects of anti-tumor, anti-cancer, regulating blood sugar and blood fat, improving immunity, etc. The health-care wine prepared from the two materials has strong health-care functions of invigorating the spleen and eliminating dampness, nourishing the lungs and kidneys, and enhancing immunity.

(2) the present invention uses cellulase extraction pretreatment Polygonatum raw material, has improved raw material utilization rate, uses the optimized cellulase treatment condition and can improve the extraction rate of saponin and polysaccharide in Polygonatum, saponin extraction rate can reach 34.22%, The polysaccharide extraction rate can reach 10.24%, which is higher than that of the water bath extraction method; the invention mixes the barley with coix seed for enzyme treatment after extraction, which further improves the utilization rate of raw materials, and the effective substance saponin and polysaccharide in Polygonatum are increased by 54.3% and 68.6% respectively , and shortened the process time by 20-30% by optimizing the process parameters of Polygonatum extract and enzyme treatment.

(3) The saccharification and liquefaction process of the present invention mainly decomposes the starch in the raw material into glucose that can be used by the yeast. The optimized saccharification and liquefaction process can obtain a better saccharification and liquefaction effect, and the DE value reaches 78.57%.

(4) The present invention controls the fermentation time and the alcohol content by adding sugar solution in the fermentation process. This method can control the alcohol content within a suitable range and improves the stability of product batch quality.

(5) The present invention utilizes yeast and Rhizopus oryzae to ferment mixed bacteria, which can enhance the fermentation effect and add unique local flavor to the health care wine at the same time.

(6) Rhizoma Polygonatum and Job's tears used in the present invention have the characteristics of sweet taste, which can largely alleviate the problem of alcohol being spicy and difficult to enter the throat. .

Description of drawings

Fig. 1 is the schematic flow chart of the preparation process of Polygonatum Polygonatum and Job's tears health wine of the present invention.

Detailed ways

The present invention will be specifically described below in conjunction with examples and comparative examples.

Example 1

The preparation method that embodiment 1 adopts is as follows:

(1) Grind Polygonatum into powder, add 5 times of water, stir evenly, add 100U/g cellulase, extract at 52°C for 80min to obtain the mixture of Polygonatum extract; add barley at a mass ratio of 1:1 Powder, cook for 20min, then adjust the temperature of the mixture to 85°C, adjust the pH to 5.5 with alkali/acid solution, add 120U/g liquefying enzyme to liquefy at 95°C for 80min; in the next step, reduce the temperature to 58°C, add Glucoamylase, the dosage is 120U/g, and the treatment time is 100min, finally obtain the saccharification solution of sealwort barley;

(2) Active dry yeast is activated for 30 minutes at 37° C. in an aqueous solution containing 2% sugar;

(3) Inoculate yeast and Rhizopus oryzae when the product temperature of the material is reduced to 30°C, the inoculation amount of Saccharomyces cerevisiae is 0.4%, the inoculum amount of Aroma Yeast is 0.6%, and Rhizopus oryzae is inoculated with mycelia, and the Fermentation culture, after 14 hours of raking, the product temperature was lowered. In the subsequent fermentation process, sugar solution was added and raked once according to the fermentation process. The purpose was to reduce the product temperature and make the fermentation evenly carried out; When the fermentation stage ends;

(4) Squeeze and filter the fermented mash to obtain the filtrate, set it aside for clarification at low temperature or finely filter it with diatomaceous earth, sterilize at 90°C and blend to obtain the finished wine;

(5) The alcohol content of the finished wine reaches 13.47 degrees, the acidity is 3.5g/L, the polysaccharide is 15.86g/L, the saponin is 145mg/100mL, the wine body is golden yellow, and the flavor is mellow and harmonious.

Example 2

The preparation method that embodiment 2 adopts is as follows:

(1) Grind Rhizoma Polygonatum into powder, add 4 times of water, stir well, add 80U/g cellulase, extract at 55°C for 60min to obtain a mixture of Rhizoma Rhizoma Polygonatum extract; add barley at a mass ratio of 1:1 powder, steamed for 20min, then adjusted the temperature of the mixed material to 90°C, adjusted the pH to 5.5 with alkali/acid solution, added 100U/g liquefaction enzyme and liquefied at 90°C for 60min; in the next step, lowered the temperature to 60°C, added The dosage of glucoamylase is 120U/g, and the treatment time is 90min, finally obtain the saccharification solution of sealwort barley;

(2) Active dry yeast is activated for 20 minutes at 37° C. in an aqueous solution containing 2% sugar;

(3) Inoculate yeast and Rhizopus oryzae when the product temperature of the material is reduced to 30°C, the inoculation amount of Saccharomyces cerevisiae is 0.3%, the inoculum amount of Aroma Yeast is 0.4%, and Rhizopus oryzae is inoculated with mycelium, and the inoculation amount of Rhizopus oryzae is 30°C. Fermentation culture, after 12 hours of raking, lowering the product temperature, adding sugar solution according to the fermentation process and raking once in the subsequent fermentation process, the purpose is to reduce the product temperature and make the fermentation evenly carried out; after 8 days, the product temperature is close to room temperature, this time When the fermentation stage ends;

(4) Squeeze and filter the fermented mash to obtain the filtrate, set it aside for clarification at low temperature or fine filter with diatomaceous earth, sterilize at 95°C and blend to obtain the finished wine;

(5) The alcohol content of the finished wine reaches 12.97 degrees, the acidity is 3.9g/L, the polysaccharide is 16.26g/L, the saponin is 136mg/100mL, the wine body is golden yellow, and the flavor is mellow and harmonious.

Example 3

The preparation method that embodiment 3 adopts is as follows:

(1) Grind Rhizoma Polygonatum into powder, add 5 times of water, stir well, add 50U/g cellulase, extract at 45°C for 75min to obtain a mixture of Rhizoma Rhizoma Polygonatum extract; add barley at a mass ratio of 1:1 Powder, cook for 15 minutes, then adjust the temperature of the mixture to 95°C, adjust the pH to 6.0 with alkali/acid solution, add 80U/g liquefying enzyme and liquefy at 95°C for 70min; The dosage of glucoamylase is 150U/g, and the treatment time is 80min, finally obtain the saccharification solution of sealwort barley;

(2) Active dry yeast is activated for 30 minutes at 37° C. in an aqueous solution containing 2% sugar;

(3) Inoculate yeast and Rhizopus oryzae when the product temperature of the material is reduced to 26°C, the inoculation amount of Saccharomyces cerevisiae is 0.2%, the inoculum amount of Aroma Yeast is 0.3%, and Rhizopus oryzae is inoculated with mycelium, and the inoculation amount of Rhizopus oryzae is 30°C. Fermentation culture, after 13 hours of raking, lowering the product temperature, adding sugar solution according to the fermentation process and raking once in the subsequent fermentation process, the purpose is to reduce the product temperature and make the fermentation evenly; after 9 days, the product temperature is close to room temperature, and the When the fermentation stage ends;

(4) Squeeze and filter the fermented mash to obtain the filtrate, set it aside for clarification at low temperature or finely filter it with diatomaceous earth, sterilize at 90°C and blend to obtain the finished wine;

(5) The alcohol content of the finished wine reaches 13.41 degrees, the acidity is 3.7g/L, the polysaccharide is 13.76g/L, the saponin is 152mg/100mL, the wine body is golden yellow, and the flavor is mellow and harmonious.

Comparative example 1

The sealwort is not pre-treated with cellulase, and the fermentation raw material is directly extracted by cooking.

(1) Crush Rhizoma Polygonatum into powder, add 4 times of water, stir evenly, and extract at 60°C for 60 minutes to obtain a mixture of Rhizoma Rhizoma Polygonatum extract; add barley powder at a mass ratio of 1:1, cook for 20 minutes, and then adjust the mixture The temperature of the material is 90°C, adjust the pH to 5.5 with alkali/acid solution, add 100U/g of liquefying enzyme to liquefy at 90°C for 60 minutes; in the next step, lower the temperature to 60°C, add glucoamylase at a dosage of 120U/g , and the processing time was 90min, and finally obtained the saccharified liquid of sealwort and barley.

(2) Active dry yeast is activated for 20 minutes at 37° C. in an aqueous solution containing 2% sugar;

(3) Inoculate yeast and Rhizopus oryzae when the product temperature of the material is reduced to 30°C, the inoculation amount of Saccharomyces cerevisiae is 0.3%, the inoculum amount of Aroma Yeast is 0.4%, and Rhizopus oryzae is inoculated with mycelium, and the inoculation amount of Rhizopus oryzae is 30°C. Fermentation culture, after 12 hours of raking, lowering the product temperature, adding sugar solution according to the fermentation process and raking once in the subsequent fermentation process, the purpose is to reduce the product temperature and make the fermentation evenly carried out; after 8 days, the product temperature is close to room temperature, this time When the fermentation stage ends;

(4) Squeeze and filter the fermented mash to obtain the filtrate, set it aside for clarification at low temperature or fine filter with diatomaceous earth, sterilize at 95°C and blend to obtain the finished wine;

(5) The alcohol content of the finished wine reached 12.54%, the acidity was 3.1g/L, the polysaccharide was 10.35g/L, the saponin was 85mg/100mL, and the nutrient substance content of Polygonatum was significantly reduced.

Comparative example 2

The preparation method that comparative example 2 adopts is as follows: Change Polygonatum Extraction Process Parameters

(1) Grind Rhizoma Polygonatum into powder, add 4 times of water, stir well, add 180U/g cellulase, extract at 65°C for 90min to obtain a mixture of Rhizoma Rhizoma Polygonatum extract; add barley at a mass ratio of 1:1 Powder, cook for 15 minutes, then adjust the temperature of the mixture to 95°C, adjust the pH to 6.0 with alkali/acid solution, add 80U/g liquefying enzyme and liquefy at 95°C for 70min; The dosage of glucoamylase is 150U/g, and the treatment time is 80min, finally obtain the saccharification solution of sealwort barley;

(2) Active dry yeast is activated for 30 minutes at 37° C. in an aqueous solution containing 2% sugar;

(3) Inoculate yeast and Rhizopus oryzae when the product temperature of the material is reduced to 30°C, the inoculation amount of Saccharomyces cerevisiae is 0.2%, the inoculum amount of Aroma Yeast is 0.4%, and Rhizopus oryzae is inoculated with mycelium, and the inoculation amount of Rhizopus oryzae is 30°C. Fermentation culture, after 12 hours of raking, the product temperature was lowered. In the subsequent fermentation process, sugar solution was added and raked once according to the fermentation process. The purpose was to reduce the product temperature and make the fermentation evenly carried out; When the fermentation stage ends;

(4) Squeeze and filter the fermented mash to obtain the filtrate, set it aside for clarification at low temperature or finely filter it with diatomaceous earth, sterilize at 90°C and blend to obtain the finished wine;

(5) The alcohol content of the finished wine reaches 13.24 degrees, the acidity is 4.1g/L, the polysaccharide is 7.39g/L, and the saponin is 93mg/100mL. The saponin content is low, which reduces the health care value.

Comparative example 3

The preparation method that comparative example 3 adopts is as follows: change fermentation condition

(1) Grind Polygonatum into powder, add 5 times of water, stir evenly, add 80U/g cellulase, extract at 52°C for 80min to obtain the mixture of Polygonatum extract; add barley at a mass ratio of 1:1 Powder, steamed for 18 minutes, then adjusted the temperature of the mixed material to 92°C, adjusted the pH to 5.8 with alkali/acid solution, added 120U/g liquefaction enzyme and liquefied at 95°C for 80min; in the next step, lower the temperature to 60°C, add The dosage of glucoamylase is 120U/g, and the treatment time is 90min, finally obtain the saccharification solution of sealwort barley;

(2) Active dry yeast is activated for 30 minutes at 37° C. in an aqueous solution containing 2% sugar;

(3) Inoculate yeast and Rhizopus oryzae when the product temperature of the material is reduced to 35°C, the inoculum amount of Saccharomyces cerevisiae is 0.5%, the inoculum amount of Aroma Yeast is 1.0%, and Rhizopus oryzae is inoculated with mycelia. Fermentation culture, after 12 hours of raking, lowering the product temperature, adding sugar solution according to the fermentation process and raking once in the subsequent fermentation process, the purpose is to reduce the product temperature and make the fermentation evenly carried out; after 8 days, the product temperature is close to room temperature, this time When the fermentation stage ends;

(4) Squeeze and filter the fermented mash to obtain the filtrate, set it aside for clarification at low temperature or fine filter with diatomaceous earth, sterilize at 95°C and blend to obtain the finished wine;

(5) The alcohol content of the finished wine reaches 9.43 degrees, the acidity is 16.8g/L, the polysaccharide is 6.63g/L, and the saponin is 141mg/100mL.

Comparative example 4

The preparation method that comparative example 4 adopts is as follows: do not supplement sugar solution in fermentation process

(1) Grind Rhizoma Polygonatum into powder, add 5 times of water, stir well, add 50U/g cellulase, extract at 45°C for 75min to obtain a mixture of Rhizoma Rhizoma Polygonatum extract; add barley at a mass ratio of 1:1 Powder, cook for 15 minutes, then adjust the temperature of the mixture to 95°C, adjust the pH to 5.8 with alkali/acid solution, add 80U/g liquefying enzyme and liquefy at 95°C for 70min; The dosage of glucoamylase is 150U/g, and the treatment time is 80min, finally obtain the saccharification solution of sealwort barley;

(2) Active dry yeast is activated for 30 minutes at 37° C. in an aqueous solution containing 2% sugar;

(3) Inoculate yeast and Rhizopus oryzae when the product temperature of the material is reduced to 26°C, the inoculation amount of Saccharomyces cerevisiae is 0.2%, the inoculum amount of Aroma Yeast is 0.3%, and Rhizopus oryzae is inoculated with mycelium, and the inoculation amount of Rhizopus oryzae is 30°C. Fermentation culture, after 12 hours of raking, lowering the product temperature, the purpose is to reduce the product temperature to make the fermentation evenly; after 8 days, the product temperature is close to room temperature, and the fermentation stage is over at this time;

(4) Squeeze and filter the fermented mash to obtain the filtrate, set it aside for clarification at low temperature or finely filter it with diatomaceous earth, sterilize at 90°C and blend to obtain the finished wine;

(5) The alcohol content of the finished wine reaches 10.41%, the acidity is 6.2g/L, the polysaccharide is 8.58g/L, the saponin is 149mg/100mL, the alcohol content and polysaccharide content are low, and the flavor is not harmonious.

Although the present invention has been disclosed above with preferred embodiments, it is not intended to limit the present invention. Any person familiar with this technology can make various changes and modifications without departing from the spirit and scope of the present invention. Therefore The scope of protection of the present invention should be defined by the claims.

Claims (10)

1. A preparation method of Polygonatum Polygonatum and Coix Seed health-care wine with enhanced immune function, characterized in that, the method is to adopt pulverization and cellulase extraction to process Polygonatum Polygonatum to obtain the Polygonatum Extract mixture, and to use pulverization to process Coix Seed to obtain Coix Seed Powder, and The treated sealwort extract mixture is mixed with the barley powder in proportion to obtain the sealwort adlay mixture, and the sealwort and adlay mixture is processed by cooking, liquefying enzyme liquefaction, and saccharification enzyme to obtain the sealwort saccharification solution, and then the obtained sealwort saccharification solution is added to Strains are fermented, and the fermented mash is squeezed, filtered, clarified or finely filtered, and blended to obtain the sealwort barley health wine. 2. the method according to claim 1 is characterized in that, the preparation raw material that adopts is Rhizoma Polygonatum and Seed of Job's tears; Said Rhizoma Rhizome of Rhizoma Rhizoma Polygonatum requires to be rinsed clean; Seed of Job's tears requires full granules and no moldy grains; , and then pulverized into 40-60 purpose powder with a pulverizer; the barley is pulverized into 40-60 purpose powder with a pulverizer. 3. according to the described method of claim 1 and 2, it is characterized in that, described cellulase leaching is that sealwort powder and water are mixed in proportion, then add the cellulase of 50-100U/g, at 45-55 Under the condition of ℃, treat for 60-80min to obtain the mixture of Polygonatum extract. 4. The method according to any one of claims 1-3, characterized in that, said cellulase extraction is mixing Polygonatum powder and water in a mass ratio of 1:4-1:6. 5. according to the method described in any one of claim 1-4, it is characterized in that, in the described method, Polygonatum extract mixture and Job's tears powder are mixed in proportion; The time of described steaming is 15-20min; The liquefaction enzyme liquefaction Adding 80-120U/g liquefaction enzyme to liquefy at 80-95°C for 60-80min; said saccharification with saccharification enzyme adding 90-150U/g saccharification enzyme at 58-65°C for 80-120min. 6. The method according to any one of claims 1-5, wherein the strains include Rhizopus oryzae and active dry yeast; and the active dry yeast includes Saccharomyces cerevisiae and Saccharomyces cerevisiae. 7. The method according to claim 6, characterized in that, the Rhizopus oryzae is inoculated with mycelia; the inoculation amount of the Saccharomyces cerevisiae is 0.2-0.4%; the inoculum amount of the aromatic yeast is 0.3-0.6%. 8. The method according to any one of claims 1-7, characterized in that, the fermentation is fermented and cultivated at 30°C, after 12-14 hours of raking, the product temperature is lowered, and then sugar is added according to the fermentation process After 7-9 days, the product temperature is close to room temperature, and the fermentation stage is over at this time. 9. The method according to any one of claims 1-8, comprising the steps of: Step 1: crush Rhizoma Polygonatum into Rhizoma Rhizoma Polygonatum powder, add water, stir evenly, add 50-100U/g cellulase, extract at 45-55°C for 60-80min to obtain a mixture of Rhizoma Rhizoma Rhizoma Polygonatum extract; grind barley into Coix seed powder; mixing the sealwort extract mixture with the job's tears powder in proportion to obtain the Rhizoma Polygonatum and Coix seed mixed solution; Step 2: Cook the mixture of sealwort and barley for 15-20 minutes; then adjust the temperature of the mixture to 80-95°C, adjust the pH to 5.5-6.0 with alkali/acid solution, add 80-120U/g liquefaction enzyme at 80-95°C Liquefaction under the condition of 60-80min; then reduce the temperature of the liquefied mixed solution to 58-65℃, add 90-150U/g glucoamylase and saccharify at 58-65℃ for 80-120min, and finally obtain the saccharification solution of sealwort barley; Step 3, activating the active dry yeast in an aqueous solution containing 2% sugar at 37°C for 20-30min; Step 3: Inoculate active dry yeast and Rhizopus oryzae when the product temperature of Polygonatum coix seed saccharification liquid is reduced to 26-30°C, the inoculation amount of Saccharomyces cerevisiae is 0.2-0.4%, the inoculum amount of aromatic yeast is 0.3-0.6%, and the inoculum amount of Rhizopus oryzae is 0.2-0.4%. Use mycelium to inoculate, pre-ferment and cultivate under the condition of 30°C, after 12-14h, carry out head raking to lower the product temperature, and then add sugar solution according to the fermentation process and rake once in the subsequent fermentation process, the purpose is to reduce the product temperature and make the fermentation Carry out evenly; After 7-9 days, the product temperature is close to room temperature, and the fermentation stage is over at this time; Step 4: Squeeze and filter the fermented mash to obtain filtrate, set it aside for clarification at low temperature or fine filter with diatomaceous earth, sterilize at 90-95°C and blend to obtain finished wine. 10. Polygonatum Polygonatum and Job's tears health wine prepared according to any one of claims 1-9.