CN101240230B - Alive ginseng wine and preparation method thereof - Google Patents

Abstract

The invention provides a living ginseng wine comprising wine and ginseng dipped in the wine which can be survival and grows in wine. Also a production method of living ginseng wine is provided. The raw material of the wine is corn, sorghum, rice, rice hull and water, the mold culture is made of bran, barley, pea and water, the wine is brewed by the mold culture in general method. After a blending solution made of Flos Tiliae linden flower, spruce, nodular branch of pine and snail enzyme is added into the wine, the ginseng is dipped in the wine which the ratio by weight of the wine and ginseng is 1000:28. Ginseng can be survival and grows and burgeons in the living ginseng wine incorporating the invention so that the ginseng active ingredient in the wine is notably higher than traditional ginseng wine and the living ginseng wine also has certain craftwork viewing and admiring value.

Description

A kind of alive ginseng wine and preparation method thereof

Technical field

The present invention relates to a kind of wine and preparation method thereof, relate in particular to a kind of wine of ginseng and preparation method thereof of living that contains.

Background technology

Genseng has magical effect as the traditional Chinese medicine of China.Legend is just known as far back as the magical effect of relevant genseng in emperor's period time immemorial.In the medical science ancient books and records Shennong's Herbal of China write up " sweet, the main tonifying the five internal organs of genseng flavor, peace spirit, decide soul, end palpitation with fear, remove perverse trend, make eye bright, intelligence development happily; For a long time clothes are made light of one's life by commiting suicide and are prolonged life " medicinal function.

The experimental result of the famous biochemist Avakian of the U.S. confirms that the effective constituent of active ginseng can suppress because of persistent movement causes tired rat body fat acidifying, thereby produces the effect of antifatigue.In addition, genseng also has certain antitumous effect.See that with regard to present circumstances the antitumous effect of simple genseng is better than various compound agentes.Show according to national cancer institute (NIH) and the common investigation of the scholar of Korea S atomic power hospital, be not decided to be 1 if will take the trouble cancer probability of genseng fully, so the male sex to take the cancer rate of 1～3 genseng every year be 0.58, the cancer rate of taking 4～11 every year is 0.43, and the cancer rate of taking more than 1 time or 1 time in every month is 0.25; The corresponding cancer rate of women then is respectively: 0.43,0.56 and 0.52; And take for a long time, the probability of suffering from cancer is low more.The observation that a series of animal experiments and cancer patient are taken behind the genseng shows, genseng is to weak trouble cancer individuality, not only can improve symptom, and has certain antitumous effect, because genseng can strengthen the function of human body antitumor immune system, reticuloendothelial system in the active body obviously increases lymphocyte quantity, and can promote the generation of immunoglobulin (Ig).

The effect of genseng produces difference along with the difference of taking kind.Find that according to observations when taking the live body genseng, cancer morbidity is 0.14; Sun-cured suncured ginseng is 0.44; To take be 0.64 and stew soup.The spirit of ginseng of traditional method infusion, be that effective constituent with genseng is dissolved in the wine, but such genseng is dead substantially, the ginseng of living relatively of effective constituent wherein obviously reduces, therefore pharmaceutical use is subjected to heavy losses, and this rare medicinal herbs of genseng is undoubtedly a kind of waste.The present invention provides a kind of new spirit of ginseng just in view of the situation, makes genseng recover survival and growth in wine, has improved the ginseng effective component in the wine greatly.

Summary of the invention

The objective of the invention is to: a kind of new spirit of ginseng is provided, make genseng in wine, recover survival and growth, abundant effective constituent in the ginseng of living is released into wine in process of growth, thereby makes ginseng effective component in the wine of the present invention be higher than the spirit of ginseng of traditional method infusion far away.

Technical scheme of the present invention is:

A kind of alive ginseng wine is provided, comprises wine and the genseng that is soaked in wherein, described genseng can be survived in wine and continued growth.

Described wine is raw material with corn, Chinese sorghum, rice, rice husk and water, and adding distiller's yeast that water makes with wheat bran, barley and pea serves as bently to lead to according to ordinary method, and adds the mixed liquid of being made by lime blossom, purple dragon spruce, Pine Nodular Branch and helicase therein.The weight ratio of described wheat bran, barley, pea and water is 17.5: 1.5: 1: 5.Add mixed solution in the described base liquor, base liquor is 1000: 2.5 than the weight ratio of mixed solution.

A kind of preparation method of described alive ginseng wine may further comprise the steps (flow process is seen accompanying drawing 1):

1) with wheat bran, barley and pea and water according to 17.5: 1.5: 1: 5 weight ratio is mixed and is stirred, and makes distiller's yeast through ordinary method;

2) with corn, Chinese sorghum, rice, rice husk and water according to 4.48: 1.4: 1: 1.12: 4.32 weight ratio mixes, and uses ordinary method, adds the prepared distiller's yeast wine brewing of step 1), goes out after drinking, and the wine of getting between 65 °～75 ° is gone into cylinder as base liquor;

3) get fresh lime blossom, steeped 24 hours, boil with little fire then and made liquid 1 in 2 hours with 2 times of water loggings to lime blossom weight; Get the Pine Nodular Branch of germination, be brewed into liquid 2 with 1.25 times of water to Pine Nodular Branch weight; Get purple dragon spruce, with 1.7 times to the warm water soaking of purple dragon spruce weight 24 hours, obtain liquid 3; Get 2000 of snails alive, its afterbody helicase is got with the sterilization bamboo let in the cleaning back, is brewed into 1.5kg helicase liquid 4 with 5kg water then; With aforesaid liquid 1,2,3 and 4 according to 1: 2: 1: 6 weight ratio is mixed and made into mixed solution; In step 2) add above-mentioned mixed liquid in the base liquor of gained, base liquor is 1000: 2.5 than the weight ratio of mixed solution, goes into the cellar sealing after 30 days, makes 65 °～75 ° wine;

4) genseng is fully immersed in the wine of step 3) gained, wherein wine is 1000: 28 than the weight ratio of genseng, often gives birth to through 40～90 days sealings, and genseng can grow stem, leaf and the bud of 2cm～10cm, and root can occur absorbing on the palpus, promptly gets alive ginseng wine.

A kind ofly can make the genseng survival that is immersed in wherein and the wine of continued growth, with corn, Chinese sorghum, rice, rice husk and water is raw material, adding distiller's yeast that water makes with wheat bran, barley and pea serves as bently to lead to according to ordinary method, and adds the mixed liquid of being made by lime blossom, purple dragon spruce, Pine Nodular Branch and helicase therein.

A kind of described alive ginseng wine is as the application of viewing and admiring artwork.

Test experience to the relevant composition of alive ginseng wine of the present invention:

(1) ginsenoside constituents

Method: HPLC method, Hitachi's 638 type HPLC instrument

Test condition: detecting instrument is UV638-41-203nm; Post is G-C18,150mm * 4mm; Moving phase is MeOH/H ₂O, flow velocity are 0.6ml/min, 0.08AUFS.

Measurement result sees Table 1:

Ginseng saponin's component content of table 1. alive ginseng wine of the present invention and conventional ginseng wine, alcohol ginseng wine is (%) relatively

(2) volatile component

1. the quantitative experiment of total volatile oil

Adopt ether extraction, wet distillation is used extracted with diethyl ether again, behind the recovery ether, uses anhydrous sodium sulfate dehydration, and weighing the results are shown in Table 2:

The content of several spirit of ginseng total volatile oils of table 2. is (%) relatively

2. volatile component isolation identification experiment

Adopt JMSD300-MA2000 chromatography-mass spectroscopy-computer combined instrument to measure; Chromatographic condition is chromatographic column SE-30, and glass capillary column (0.3mm * 40mm), 270 ℃ of temperature of vaporization chamber, 80～230 ℃ of column temperatures, 4 ℃/min of temperature programming, sample size 0.8 μ l, carrier gas He, flow velocity 1ml/min, press 1.2kg before the post, splitting ratio 1: 60, tail blows 0.5kg; The mass spectrum condition: the ionization mode is electron bombardment (EI), 200 ℃ of ionization chamber temperature, electron energy 70ev, transmitter current 0.4mA, multiplier tube voltage 1570V sweep velocity 2sec/1-800, sweep limit 20～350, resolving power (R) 500.Adopt the normalizing method of drawing to calculate each composition and total volatile oil percentage composition, measurement result sees Table 3:

Volatile component relatively in a few seed ginseng wine of table 3.

Show that according to the study odd-numbered fatty acid and ester class thereof have the plant establishment of stimulation germination effect as 15 ethyl-carbonate biologically actives, behind steeping in wine bubble fresh ginseng of the present invention, genseng is absolutely sprouted.Through used distiller's yeast of the present invention and water are carried out composition analysis, do not find the composition of this class biologically active again, therefore prove that this composition results from special brewing process.

(3) aminoacid component

Measured the present invention through Hitachi-835 type automatic analyzer for amino acids and joined total free aminoacids composition in the wine, the results are shown in Table 4 with tradition:

Total free aminoacids composition (‰) in table 4. alive ginseng wine of the present invention and the conventional ginseng wine

(4) carbohydrate content

Adopt 3,5-dinitrosalicylic acid colorimetry conventional determining resolvability carbohydrate in the present invention and the conventional ginseng wine, the results are shown in Table 5:

The resolvability contents of saccharide compares (‰) in table 5. alive ginseng wine of the present invention and the conventional ginseng wine

(5) inorganic salt composition

Adopt Mark II type 800 serial plasmas to read spectrophotometer, analytical results sees Table 6:

Inorganic salt content in table 6. alive ginseng wine of the present invention (μ g/g)

The invention has the advantages that:

Genseng in the wine can be survived and continued growth, make the effective constituent in the genseng in process of growth, more be released into wine, not only complete preservation the perfume (or spice) of genseng, flavor, look, shape, and make important active substances such as ginsenoside in the AGCA tissue, panaxan, polypeptide, and multiple volatile component, amino acid can both dissolve in the wine, makes the kind of the ginseng effective component in the wine of the present invention and the spirit of ginseng that content is higher than the traditional method infusion far away.In addition, grow stem, leaf and bud after the genseng in the wine of the present invention survives again, make the present invention have the artwork ornamental value.

Description of drawings

Accompanying drawing 1 is preparation technology's schema of alive ginseng wine of the present invention.

Embodiment

Embodiment 1.

The method (flow process is seen accompanying drawing 1) for preparing alive ginseng wine:

1. koji

Get wheat bran 210kg, barley 54kg, pea 36kg adds 180kg water, and the stirring back is beaten evenly with Winnowing machine, and last rice steamer steams material, steams about 1.5 hours behind the circle vapour again, moistens to go out rice steamer in 1 hour, breaks up with Winnowing machine and is cooled to 30 ℃ of commercially available black-koji mould UV309 of adding 1～3kg.After inoculation finishes, be scattered in immediately in the tray, about thickness 3cm, go into the cultivation of bacterium chamber and go out song after 36 hours, make distiller's yeast more after dried, crushed.

2. wine brewing

Select high-grade maize 560kg for use, Chinese sorghum 175kg, rice 125kg, rice husk 140kg and water 540kg stir, and last rice steamer normal pressure steamed 30 minutes, stop behind the vapour to go out in 15 minutes rice steamer.Steaming to the state of " outward appearance is steamed saturating, and ripe and not sticking, interior nothing is given birth to the heart " gets final product.With raising slag and the method for slag of drying in the air when making material be cooled to 25～32 ℃ rapidly, add above-mentioned distiller's yeast of making and yeast, add entry when mixing unstrained spirits, water-content is 58～62%, when unstrained spirits material product temperature is 18～26 ℃ (with different change in season), pit entry fermentation, the fermentation through 7～21 days is when the product temperature reaches 36～37 ℃, go out the cellar for storing things wine brewing, go out after drinking, the wine of getting between 65 °～75 ° is gone into cylinder as base liquor, sealing slaking 24 hours.

3. rectification

Get fresh lime blossom 5kg, steeped 24 hours, boil with little fire then and made liquid (1) 0.25kg in 2 hours with the 10kg water logging; Get the Pine Nodular Branch 12kg of firm germination, be brewed into liquid (2) 0.5kg with 15kg water; Get purple dragon spruce 3kg, soaked 24 hours, get the liquid that obtains (3) 0.25kg of institute with 5kg warm water (temperature gets final product near body temperature); Get 2000 of new fresh and alive snails, its afterbody helicase is got with the sterilization bamboo let in the cleaning back, is brewed into helicase liquid (4) 1.5kg with 5kg water then; Aforesaid liquid (1), (2), (3) and (4) are mixed and made into mixed solution, add above-mentioned mixed liquid in base liquor, base liquor is 1000: 2.5 than the weight ratio of mixed solution, goes into the cellar sealing after 30 days, makes 65 °～75 ° wine.

4. immersion genseng

Select the high-quality fresh genseng, scrub clean gently, during brush otherwise hinder the ginseng body, keep reed, joint, body, line, Pi Hexu complete of genseng with banister brush.According to wine was that 1000: 28 weight ratio adds genseng than genseng in the wine that aforementioned process makes, and genseng is fully immersed in the wine, gave birth to normal through 40～90 days sealings, genseng can grow stem, leaf and the bud of 2cm～10cm, and root can occur absorbing on the palpus, be commonly called as the pearl pimple, promptly get alive ginseng wine.

Claims (3)

1. an alive ginseng wine comprises wine and the genseng that is soaked in wherein, it is characterized in that described genseng can be survived in wine and continued growth; The described method for preparing medicated wine that is used to soak genseng is as follows:

1) with wheat bran, barley and pea and water according to 17.5: 1.5: 1: 5 weight ratio is mixed and is stirred, and makes distiller's yeast through ordinary method;

2) with corn, Chinese sorghum, rice, rice husk and water according to 4.48: 1.4: 1: 1.12: 4.32 weight ratio mixes, and uses ordinary method, adds the prepared distiller's yeast wine brewing of step 1), goes out after drinking, and the wine of getting between 65 °～75 ° is gone into cylinder as base liquor;

3) get fresh lime blossom, steeped 24 hours, boil with little fire then and made liquid 1 in 2 hours with 2 times of water loggings to lime blossom weight; Get the Pine Nodular Branch of germination, be brewed into liquid 2 with 1.25 times of water to Pine Nodular Branch weight; Get purple dragon spruce, with 1.7 times to the warm water soaking of purple dragon spruce weight 24 hours, obtain liquid 3; Get 2000 of snails alive, its afterbody helicase is got with the sterilization bamboo let in the cleaning back, is brewed into 1.5kg helicase liquid 4 with 5kg water then; With aforesaid liquid 1,2,3 and 4 according to 1: 2: 1: 6 weight ratio is mixed and made into mixed solution; In step 2) add above-mentioned mixed liquid in the base liquor of gained, base liquor is 1000: 2.5 than the weight ratio of mixed solution, goes into the cellar sealing after 30 days, makes 65 °～75 ° wine.

2. the preparation method of the described alive ginseng wine of claim 1 may further comprise the steps:

1) with wheat bran, barley and pea and water according to 17.5: 1.5: 1: 5 weight ratio is mixed and is stirred, and makes distiller's yeast through ordinary method;

2) with corn, Chinese sorghum, rice, rice husk and water according to 4.48: 1.4: 1: 1.12: 4.32 weight ratio mixes, and uses ordinary method, adds the prepared distiller's yeast wine brewing of step 1), goes out after drinking, and the wine of getting between 65 °～75 ° is gone into cylinder as base liquor;

3) get fresh lime blossom, steeped 24 hours, boil with little fire then and made liquid 1 in 2 hours with 2 times of water loggings to lime blossom weight; Get the Pine Nodular Branch of germination, be brewed into liquid 2 with 1.25 times of water to Pine Nodular Branch weight; Get purple dragon spruce, with 1.7 times to the warm water soaking of purple dragon spruce weight 24 hours, obtain liquid 3; Get 2000 of snails alive, its afterbody helicase is got with the sterilization bamboo let in the cleaning back, is brewed into 1.5kg helicase liquid 4 with 5kg water then; With aforesaid liquid 1,2,3 and 4 according to 1: 2: 1: 6 weight ratio is mixed and made into mixed solution; In step 2) add above-mentioned mixed liquid in the base liquor of gained, base liquor is 1000: 2.5 than the weight ratio of mixed solution, goes into the cellar sealing after 30 days, makes 65 °～75 ° wine;

4) genseng is fully immersed in the wine of step 3) gained, wherein wine is 1000: 28 than the weight ratio of genseng, and through 40～90 days sealing growth, genseng can grow stem, leaf and the bud of 2cm～10cm, and root can occur absorbing on the palpus, promptly gets alive ginseng wine.

3. one kind can make the genseng survival that is immersed in wherein and the wine of continued growth, it is characterized in that: with corn, Chinese sorghum, rice, rice husk and water is raw material, adding distiller's yeast that water makes with wheat bran, barley and pea serves as bently to lead to according to ordinary method, and add the mixed liquid of making by lime blossom, purple dragon spruce, Pine Nodular Branch and helicase therein, concrete preparation method is as follows:

1) with wheat bran, barley and pea and water according to 17.5: 1.5: 1: 5 weight ratio is mixed and is stirred, and makes distiller's yeast through ordinary method;

2) with corn, Chinese sorghum, rice, rice husk and water according to 4.48: 1.4: 1: 1.12: 4.32 weight ratio mixes, and uses ordinary method, adds the prepared distiller's yeast wine brewing of step 1), goes out after drinking, and the wine of getting between 65 °～75 ° is gone into cylinder as base liquor;

3) get fresh lime blossom, steeped 24 hours, boil with little fire then and made liquid 1 in 2 hours with 2 times of water loggings to lime blossom weight; Get the Pine Nodular Branch of germination, be brewed into liquid 2 with 1.25 times of water to Pine Nodular Branch weight; Get purple dragon spruce, with 1.7 times to the warm water soaking of purple dragon spruce weight 24 hours, obtain liquid 3; Get 2000 of snails alive, its afterbody helicase is got with the sterilization bamboo let in the cleaning back, is brewed into 1.5kg helicase liquid 4 with 5kg water then; With aforesaid liquid 1,2,3 and 4 according to 1: 2: 1: 6 weight ratio is mixed and made into mixed solution; In step 2) add above-mentioned mixed liquid in the base liquor of gained, base liquor is 1000: 2.5 than the weight ratio of mixed solution, goes into the cellar sealing after 30 days, makes 65 °～75 ° wine.

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