CN101698819B - Method for preparing traditional Chinese medicine health-care liquor - Google Patents
Method for preparing traditional Chinese medicine health-care liquor Download PDFInfo
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- CN101698819B CN101698819B CN2009103094989A CN200910309498A CN101698819B CN 101698819 B CN101698819 B CN 101698819B CN 2009103094989 A CN2009103094989 A CN 2009103094989A CN 200910309498 A CN200910309498 A CN 200910309498A CN 101698819 B CN101698819 B CN 101698819B
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Abstract
The invention relates to a method for preparing traditional Chinese medicine health-care liquor, which belongs to the technical field of liquor brewing. The method is characterized by being carried out according to the following procedures: pulverizing medicinal materials, sieving, saccharifying starch, filtering or centrifugalizing to remove medicine residues, fermenting saccharification liquid to prepare alcohol and ethanol, separating double water phases of inorganic salt and collecting an upper phase, wherein the medicinal materials are peltate yam, ussuri fritillary, yam, radix puerariae, yam, ginseng and the like which are rich in starch, the starch in the medicinal materials is saccharified by a double-enzyme method, the saccharification liquid is inoculated with a strain which produces the ethanol to carry out alcohol fermentation, the inorganic salt is added into fermentation liquid after the fermentation is finished, the ethanol is replenished according to requirements to form the double water phases, and the upper phase is separated so as to obtain the health-care liquor. At different periods of saccharification or different periods of alcohol fermentation, the assistant materials of other medicinal materials are added for assisting or enhancing the health-care function of the health-care liquor. The invention overcomes the defects of long consumed time of production, incomplete dissolution of the traditional Chinese medicine effect components of the medicinal materials and the like of the traditional health-care liquor, omits a traditional distilling technology, saves energy resources and retains the natural and pure taste of the original liquor.
Description
Technical field
The invention belongs to especially Production of Health Wine technical field of brewing technical field, relate to saccharification, the zymamsis of saccharification liquid and the ethanol inorganic salt double water-phase stripping technique of starch in the medicinal material.
Background technology
Wine is the very big beverage of a kind of consumption, and only liquor China just sells more than 5,000,000 tons every year.Wine is mainly led to by food crop such as rice, wheat, corn, Chinese sorghums at present; At least consume 7,500,000 ton-grain food every year; Ten thousand tons of alcohol fuels need consume more than 360 ten thousand tons of corns surplus adding annual 120; Grain security becomes the significant problem that the common people are concerned about, it has been a urgent realistic problem that wine brewing is striven grain with the people.
Along with the raising of living standards of the people and the enhancing of health care consciousness, health promoting wine market is also flourish.Health promoting wine as its name suggests, just is meant and drinks the wine that afterwards human body is had health-care effect, is the branch of traditional medicinal liquor, is the extension of common white spirit.The health promoting wine principal feature is in brewing process, to have added medicinal material, and it is main mainly being healthy and strong with health, and the effect of health body-building is arranged, and compatibility is particular about in its medication.The kind of health promoting wine and brand have a lot, more famous Chinese strength wine, YEDAO LUGUI JIU, the bamboo leaf green wine etc. of comprising.China's strength wine is to concoct with batchings such as high quality liquor, Herba Epimedii, pizzle, fructus amomi, Chinese yam, Chinese cassia tree, cloves to form, and has health-care effects such as sexual function improving, conditioning nourishing.YEDAO LUGUI JIU is to concoct with batchings such as rice wine, pilose antler, Colla 0ssis Cervi, Colla Plastri Testudinis, sealwort, Radix Codonopsis, Tuber Fleeceflower Root to form, and has effects such as qi-blood tonifying, antifatigue, immunomodulatory, especially can strengthen the elderly's physique.Bamboo leaf green wine is to be raw material with Fenyang wine, is that the auxiliary material process of preparing Chinese medicine forms with 12 kinds of Chinese medicinal materialss such as rock sugar, white sugar, the leaf of bamboo, dried orange peel in addition, has the intestinal bifidobacteria of promotion propagation, improves intestinal microflora, relaxes bowel nourishing functions such as enhancing human immune.Present most of health promoting wine all be in, low number of degrees wine (about 30-45 °); It is produced and to adopt edible wine (liquor, rice wine etc.) to soak one or more medicinal materials mostly, make in the medicinal material effective component slowly stripping make length consuming time; The effective component stripping is not thorough; And some invalid components are stripping thereupon also, directly influences the mouthfeel of wine, often need be with seasonings such as rock sugar, honey.
Many Chinese medicinal materialss are gone back rich in starch except that effective constituent, like Rhizome of Peltate Yam, Ningpo Yam Rhizome, Ussuriensis Fritillary Bulb, the root of kudzu vine, Chinese yam, genseng, Radix Glycyrrhizae etc.Make full use of starch wherein, just can reach the purpose of comprehensive utilization, saving resource, energy-saving and emission-reduction.The existing at present relevant report of utilizing the starch wine brewing in the Chinese medicinal materials.
Chu De waits the processing condition of having optimized Rhizome of Peltate Yam fermentative prodn alcohol by force, and the starch utilization ratio of Rhizome of Peltate Yam is 97%, and it is 53.5% that starch goes out the alcohol rate, and final alcoholic strength is 7.8% (V/V) (brewing science and technology, Chu Deqiang etc., 2007 (2): 25-28).Hua Huaijie etc. have studied Rhizome of Peltate Yam and have extracted the optimum experimental condition that alcohol is produced in waste material fermentation behind the diosgenin, and the alcohol mean yield is 4.43ml/50g raw material (Food science, Hua Huaijie etc., 2008 (29): 196-198) under optimal conditions.
To the existing at present a lot of reports of the utilization of starch in the root of kudzu vine, mainly be to utilize the starch wine brewing.Zhang Lijie etc. utilize elegant jessamine to carry out the Study on Fermentation of kudzuvine root wine, are 6.3% o'clock at alcoholic strength, and the total flavones stripping quantity is 28.66mg/mL (brewing science and technology, Zhang Lijie etc., 2007 (10): 40-42).Liang Binxia etc. utilize the black glutinous rice and the bright root of kudzu vine to carry out the development of fermented wine, are 2: 1 at black glutinous rice and bright root of kudzu vine ratio, 30 ℃ of fermentations, and 18 ℃ of secondary fermentation are 20 days after 36 hours.Alcoholic strength is 14%, and the total flavones amount is 32mg/ml (wine brewing, Liang Binxia etc., 2008 (35): 74-76).Employing PVA such as Wang Keming are the carrier co-immobilization yeast saccharomyces cerevisiae and the aroma-producing yeast fermentation root of kudzu vine, brewage kudzuvine root wine, and the best proportioning of two kinds of bacterial classification bacterium amounts of yeast saccharomyces cerevisiae and aroma-producing yeast is 3/1; 20 ℃ of leavening temperatures; Co-immobilization cell batch fermentation is respectively 0.25 and 0.5 with the fill factor of gel grain of continuously fermenting, and the fermentation time of the cell mixing that dissociates is 7d, the co-immobilization cell dilution rate 0.12/h that continuously ferments; Its fermentation time is about 0.5d; Ethanol content is about 70g/L (wine brewing, Wang Keming, 2005 (32): 66-68).
Utilize genseng brewing health-care wine that report is also arranged.Gao Xiue etc. participate in the people in the glutinous rice complex ferment, thereby produce the mild health care wine nutritious, that local flavor is pure, have at utmost utilized genseng (Jilin Agriculture University's Master's thesis, Gao Xiue, the research of fermented type spirit of ginseng complete processing).
Adopt the Chinese medicinal materials wine brewing of rich in starch, both utilized starch wherein, in the wine brewing process, dissolved part effective constituent again.Produce health promoting wine with this, can solve long, the halfway problem of effective constituent stripping of Traditional health care wine production cycle.The medicinal material of various rich in starch has different nourishing functions; For example: Rhizome of Peltate Yam has blood-activating and qi-promoting, detoxifcation lenitive effect; Cure mainly the full distending pain of women's amenorrhoea, wound, trusted subordinate's ruffian, also have the effect of protection liver, reducing blood-fat, antitumor, contraception.Ningpo Yam Rhizome has the Li Shui that dispels rheumatism, activates blood and relax tendons, helps digestion, relieving cough and reducing sputum function, can treat rheumatoid arthritis, coronary heart disease and angina pectoris and chronic bronchitis.Ussuriensis Fritillary Bulb has clearing heat and moistening lung, relieving cough and reducing sputum effect, cures mainly diseases such as cough due to deficiency of the lung, cough caused by dryness-heat, also has step-down, antiulcer effect.The function that the root of kudzu vine has a liter positive expelling pathogenic factors from muscles and skin, promoting eruption antidiarrheal, brings down a fever and promote the production of body fluid cures mainly fever caused by exogenous pathogens, headache, measles from the beginning of and disease such as diarrhoea, also have cardiovascular, hypoglycemic, the febrifugal effect of protection.Chinese yam has the invigorating the spleen moistening lung, the effect of the replenishing essence of reinforcing the kidney, cure mainly the spleen lung lose empty cause have loose bowels, cough, quench one's thirst and be with down, diseases such as seminal emission, frequent micturition, also have the effect of raise immunity and hypoglycemic, vasodilation, eliminating phlegm and relieving asthma.Genseng has and reinforces vital energy, and mends strengthening spleen and lung, promotes the production of body fluid to quench thirst, and the effects such as intelligence development of calming the nerves are mainly used in that the deficiency of vital energy, gas Tianjin two are hindered, quenched one's thirst, the treatment of insomnia, disease such as forgetful, and the deficiency of blood, impotence are also had the assisting therapy effect.Modern study shows, genseng also has antifatigue, regulates organism metabolism, antitumor, strengthening immunity, function in delaying senility.But utilize the wine brewing of Chinese medicinal materials amylofermentation, alcoholic strength is generally lower, is generally 5-15%, can not satisfy the major part person's of being fond of drinking requirement.Adopt distillating method can improve the alcoholic strength of wine, but contain the drug effect composition hardly in the wine that distills, can only be as liquor, and also the wine taste that distills is also pure naturally not as the wine that fermentation directly obtains.
Utilize the novel aqueous two phase extraction technique of ethanol inorganic salt then can reach the purpose that concentrates alcohol, also can concentrate most of effective component simultaneously.Aqueous two phase extraction technique starts from the sixties in 20th century, and its system commonly used is polyoxyethylene glycol/VISOSE and polyoxyethylene glycol/inorganic salt etc.The double water-phase technology is a kind of efficient and gentle separation technology, is specially adapted to the separation and the purifying of biological technology products.But; Because employed raw material polyoxyethylene glycol and VISOSE cost are higher in the traditional double aqueous phase system; Thereby the industrialized example of real at present realization also seldom, in common hydrophilic organic solvent (like methyl alcohol, ethanol, the propyl alcohol etc.) aqueous solution, adds inorganic salt, utilizes the hydration of salt ion; Salt ion is captured originally discharged the organic solvent molecule, can form the novel double-aqueous phase system of hydrophilic organic solvent/inorganic salt with the water molecules of organic solvent hydration.Compare with traditional high molecular polymer double-aqueous phase system, this novel double-aqueous phase system phase-splitting is more clear, and cost is lower, and extraction phase does not contain big, the unmanageable polymkeric substance of viscosity.Although the research of this respect is just at the early-stage at home and abroad, existing at present many successful examples are as extracting dipotassium glycyrrhizinate, trans-resveratrol, puerarin (fine chemistry industry, 2004,21 (3): 165-173 with the ethanol system; Research and development of natural products, 2006,18:647-649; The time precious traditional Chinese medical science traditional Chinese medicines, 2008,19 (1): 13-15), with in the new type double aqueous phase system extractive fermentation liquid 1, ammediol and 2,3-butyleneglycol (Chinese patent: CN101012151A; CN101012152A), all obtain good effect.
Summary of the invention
The technical problem that the present invention will solve provides and a kind ofly fully utilizes that pharmaceutically active ingredient prepares the method for natural health-care wine in Chinese medicinal materials starch and the part, solves long, problems such as the effective component lixiviate is insufficient, Chinese material medicine resource waste of Traditional health care wine production cycle,
Technical scheme of the present invention is the wine of production Chinese medicine health-care as follows:
Step 1: the 40-80 mesh sieve is cleaned, pulverizes, crossed to Chinese medicinal materials.
Step 2: in brew kettle with the herb powder behind the crushing screening and water in 1: the 2-7 ratio is sized mixing, and stirs to make its whole mixings.
Step 3: be heated to sticky, temperature 70-95 ℃, gelatinization 20-120min.
Step 4: use acid or alkali to regulate pH and be 5-10, press the 5-20U/g raw material and add Ye Huamei, controlled temperature 90-100 ℃, liquefaction 0.5-3h, to all hydrolysis of starch, the constant indigo plant of Iodine test.Described acid is meant hydrochloric acid, sulfuric acid, phosphoric acid or acetic acid, and described alkali is meant ammoniacal liquor, sodium hydroxide or calcium hydroxide.
Step 5: be cooled to 58-62 ℃, the acid for adjusting pH that uses step 4 to describe is 4-5, presses the 100-200U/g raw material and adds saccharifying enzyme, keeps 58-62 ℃ of saccharification 2-12h, and filtration, press filtration or 4000-12000rpm are centrifugal, isolate the dregs of a decoction.
Step 6: saccharification liquid is placed the fermentor tank that has cleaned up, 60-121 ℃ of moist heat sterilization 10-120min.Fermentor tank is cooled near behind the fermentation controlled temperature; Can carry out bacterial classification, the distiller's yeast of zymamsis with 1-20% inoculum size inoculation activatory yeast saccharomyces cerevisiae (Saccharomycescerevisiae) or other, like pichia stipitis (Pichia stipitis), shehatae candida (Candida shehatae), pachysolen tannophilus (Pachysolen tannophilus), zymomonas mobilis (Zymomonas mobilis) etc.The control leavening temperature is 25-40 ℃, and pH is 3-7, mixing speed 100-300rpm, air flow 0-0.2vvm.
Step 7: alcoholic fermentation process finishes back gained fermented liquid and can directly use as the mild health care beverage; After also can being chosen in fermentation ends, in fermented liquid, add inorganic salt, comprise the one or more combination of sodium-chlor, ammonium sulfate, sodium sulfate, yellow soda ash, salt of wormwood, potassiumphosphate, potassium primary phosphate, potassium hydrogenphosphate etc.; Add ethanol more as required, make that the ethanol mass percent is 5-35% in the final double-aqueous phase system, the inorganic salt mass percent is 5-40%.Temperature 10-40 ℃, stir, leave standstill phase-splitting 0.5-12h.Ethanol mainly concentrates on mutually and is concentrated with the herbal medicine efficacy composition, promptly gets health promoting wine in the collection mutually.
The isolated dregs of a decoction from step 5 can be used to extract effective component and supply pharmaceutical.The effective component that polarity is little can adopt the 30-95% alcohol reflux.The alcohol that the used ethanol of refluxing extraction can use Chinese medicinal materials starch to produce through saccharification, zymamsis makes through rectifying.It is recyclable and recycle to extract ethanol behind the effective component.
If utilize multiple medicinal material to produce health promoting wine, then the medicinal material proportion of rich in starch is 50-100%, and playing collaborative medicinal material proportion with enhancement is 0-50%.The medicinal material of rich in starch comprises Rhizome of Peltate Yam, Ningpo Yam Rhizome, Ussuriensis Fritillary Bulb, Chinese yam, genseng, Radix Glycyrrhizae etc.; It is different because of the main ingredient material to play collaborative medicinal material with enhancement; As adding rheum officinale, golden cypress, the root of Dahurain angelica, Radix Angelicae Sinensis, the root of three-nerved spicebush etc. in the Rhizome of Peltate Yam; Ussuriensis Fritillary Bulb can add the wind-weed, lily, the tuber of dwarf lilyturf, aster, Radix Glycyrrhizae etc.; The root of kudzu vine can with compatibilities such as Chinese ephedra, ginger, red date, the root of large-flowered skullcap, Chinese herbaceous peony, Chinese yam should with compatibilities such as white tuckahoe, oyster, Os Sepiae, keel polished rice, genseng can add the bighead atractylodes rhizome, Poria cocos, lotus seeds, the tuber of dwarf lilyturf, shizandra berry etc.; Its adding form can be common saccharification, also can be the different times adding that mixes saccharification liquid after the saccharification respectively and fermenting.
Effect of the present invention and benefit:
(1) fully utilized the starch production health promoting wine in the Chinese medicinal materials, realized the target of " do not strive grain, do not strive ground ", helped to solve China's grain security problem with grain with the people;
(2) pollution of having avoided starch or its hydrolyzed solution to be discharged in the environment being brought, the ethanol of producing can be used for extracting the effective component in the dregs of a decoction through rectifying, helps to realize cleaning to produce and Sustainable development;
(3) abundant activation herbal nature, and overcome long, the halfway drawback of effective component lixiviate of Traditional health care wine production cycle;
(4) substitute traditional distillation technique with aqueous two phase extraction technique, practiced thrift the energy, kept the pure naturally local flavor of former wine.
Embodiment
Be described in detail embodiment of the present invention below in conjunction with technical scheme.
The content of various compositions (g/L) in the seed culture medium: glucose 20, peptone 4, yeast powder 4.(numbering: ATCC4126) back is cultivated 16-20h and is promptly got seed for Saccharomyces cerevisiae, USS type culture collection institute to insert yeast saccharomyces cerevisiae from the inclined-plane to seed culture medium.Chinese medicinal materials starch saccharificating liquid among the embodiment no longer adds other composition as fermention medium.
Embodiment 1: the Rhizome of Peltate Yam health promoting wine
60 mesh sieves are crossed in Rhizome of Peltate Yam is clean, dry, pulverizing.Take by weighing 1kg Rhizome of Peltate Yam powder, mix in brew kettle with 3L water and size mixing, transfer pH7-7.5 with NaOH, heating in water bath is to sticky, and gelatinization 30min adds Ye Huamei (20000U/ml) 0.5ml, 95-97 ℃ of liquefaction 30min.Be cooled to 60 ℃, transfer pH4-4.5, add saccharifying enzyme (100000U/ml) 2ml, 60 ℃ of saccharification 2h with HCl.With 8 layers of filtered through gauze of saccharification liquid elder generation warp, then with the centrifugal 10min of 12000r/min.Collect the about 2.7L of supernatant saccharification liquid, use glucose analyser to measure glucose concn and be 142.6g/L, saponin content accounts for 9.7% of raw material total saponin content in the employing liquid chromatogram measuring saccharification liquid.Saccharification liquid is packed in the fermentor tank that has cleaned up into 115 ℃ of moist heat sterilization 15min.After the sterilization fermentor tank is taken out rapidly with the tap water cooling, to reduce the sugar loss.Insert the yeast saccharomyces cerevisiae seed with 10% inoculum size, 30 ℃ of controlled temperature, pH4.5, stirring velocity 150r/min, air flow 0.05vvm ferments to residual sugar and reduces to below the 1g/L.Ethanol concn 56.8g/L in the gas Chromatographic Determination fermented liquid.In fermentor tank, add ethanol and Na
2CO
3Make the ethanol mass percent reach 15%, Na
2CO
3Mass percent reaches 15%, forms the new type double aqueous phase system.25 ℃ of temperature stir, and leave standstill phase-splitting 1h.Promptly get the Rhizome of Peltate Yam health promoting wine in the collection mutually.
Embodiment 2: the Ningpo Yam Rhizome health promoting wine
60 mesh sieves are crossed in Ningpo Yam Rhizome is clean, dry, pulverizing.Take by weighing 1kg Ningpo Yam Rhizome powder, measure 3L water and pour in the brew kettle, size mixing, transfer pH7-7.5 with NaOH, heating in water bath is to sticky, and gelatinization 30min adds high temperature resistant AMS (0000U/ml) 0.5ml, 95-97 ℃ of liquefaction 30min.Be cooled to 60 ℃, transfer pH4-4.5, add saccharifying enzyme (100000U/ml) 2ml, 60 ℃ of saccharification 2h with HCl.With 8 layers of filtered through gauze of saccharification liquid elder generation warp, then with the centrifugal 10min of 12000r/min.Collect the about 2.7L of supernatant saccharification liquid, use glucose analyser to measure glucose concn and be 135.8g/L.Saccharification liquid is packed in the fermentor tank that has cleaned up into 115 ℃ of moist heat sterilization 15min.After the sterilization fermentor tank is taken out rapidly with the tap water cooling, to reduce the sugar loss.Insert the yeast saccharomyces cerevisiae seed with 10% inoculum size, 30 ℃ of controlled temperature, pH4.5, stirring velocity 150r/min, air flow 0.05vvm ferments to residual sugar and reduces to below the 1g/L.Ethanol concn 49.7g/L in the gas Chromatographic Determination fermented liquid.In fermentor tank, add ethanol and Na
2CO
3Make the ethanol mass percent reach 15%, Na
2CO
3Mass percent reaches 15%, forms the new type double aqueous phase system.25 ℃ of temperature stir, and leave standstill phase-splitting 1h.Promptly get the Ningpo Yam Rhizome health promoting wine in the collection mutually.
Embodiment 3: the Ussuriensis Fritillary Bulb health promoting wine
60 mesh sieves are crossed in Ussuriensis Fritillary Bulb is clean, dry, pulverizing.Take by weighing 0.8kg Ussuriensis Fritillary Bulb powder, measure 3L water and pour in the brew kettle, size mixing, transfer pH7-7.5 with NaOH, heating in water bath is to sticky, and gelatinization 30min adds high temperature resistant AMS (20000U/ml) 0.4ml, 95-97 ℃ of liquefaction 30min.Be cooled to 60 ℃, transfer pH4-4.5, add saccharifying enzyme (100000U/ml) 1.6ml, 60 ℃ of saccharification 2h with HCl.With 8 layers of filtered through gauze of saccharification liquid elder generation warp, then with the centrifugal 10min of 12000r/min.Collect the about 2.7L of supernatant saccharification liquid, use glucose analyser to measure glucose concn and be 160.5g/L.Saccharification liquid is packed in the fermentor tank that has cleaned up into 115 ℃ of moist heat sterilization 15min.After the sterilization fermentor tank is taken out rapidly with the tap water cooling, to reduce the sugar loss.Insert the yeast saccharomyces cerevisiae seed with 10% inoculum size, 30 ℃ of controlled temperature, pH4.5, stirring velocity 150r/min, air flow 0.05vvm ferments to residual sugar and reduces to below the 1g/L.Ethanol concn 58.2g/L in the gas Chromatographic Determination fermented liquid.In fermentor tank, add ethanol and Na
2CO
3Make the ethanol massfraction reach 15%, Na
2CO
3Massfraction reaches 15%, forms the new type double aqueous phase system.25 ℃ of temperature stir, and leave standstill phase-splitting 1h.Promptly get the Ussuriensis Fritillary Bulb health promoting wine in the collection mutually.
Embodiment 4: yam health care wine
60 mesh sieves are crossed in Chinese yam is clean, dry, pulverizing.Take by weighing 0.8kg Chinese yam powder, measure 4L water and pour in the brew kettle, size mixing, transfer pH7-7.5 with NaOH, heating in water bath is to sticky, and gelatinization 30min adds high temperature resistant AMS (20000U/ml) 0.4ml, 95-97 ℃ of liquefaction 30min.Be cooled to 60 ℃, transfer pH4-4.5, add saccharifying enzyme (100000U/ml) 1.6ml, 60 ℃ of saccharification 2h with HCl.With 8 layers of filtered through gauze of saccharification liquid elder generation warp, then with the centrifugal 10min of 12000r/min.Collect the about 3.5L of supernatant saccharification liquid, use glucose analyser to measure glucose concn and be 118.7g/L.Saccharification liquid is packed in the fermentor tank that has cleaned up into 115 ℃ of moist heat sterilization 15min.After the sterilization fermentor tank is taken out rapidly with the tap water cooling, to reduce the sugar loss.Insert the yeast saccharomyces cerevisiae seed with 10% inoculum size, 30 ℃ of controlled temperature, pH4.5, stirring velocity 150r/min, air flow 0.05vvm ferments to residual sugar and reduces to below the 1g/L.Ethanol concn 49.2g/L in the gas Chromatographic Determination fermented liquid.In fermentor tank, add ethanol and Na
2CO
3Make the ethanol mass percent reach 15%, Na
2CO
3Mass percent reaches 15%, forms the new type double aqueous phase system.25 ℃ of temperature stir, and leave standstill phase-splitting 1h.Promptly get yam health care wine in the collection mutually.
Claims (2)
1. method for preparing Chinese medicine health-care wine is characterized in that comprising following flow process: with pulverizing medicinal materials, sieve, starch is carried out saccharification; Through filtering or the centrifugal removal dregs of a decoction; With saccharification liquid fermentation preparing alcohol, add ethanol and inorganic salt and form double water-phase, obtain natural health-care wine in the collection mutually; Concrete steps are following:
Step 1: pulverize medicinal material, process the medicinal material powder, cross the 40-80 mesh sieve;
Step 2: will sieve back medicinal material powder and water are in 1: the 2-7 ratio is sized mixing, and stirs and makes its whole mixings;
Step 3: be heated to sticky, temperature 70-95 ℃, gelatinization 20-120min;
Step 4: use acid or alkali to regulate pH and be 5-10, press the 5-20U/g raw material and add Ye Huamei, controlled temperature 90-100 ℃, liquefaction 30-180min, to the whole hydrolysis of starch, the constant indigo plant of Iodine test; Described acid is meant hydrochloric acid, sulfuric acid, phosphoric acid or acetic acid, and described alkali is meant ammoniacal liquor, sodium hydroxide or calcium hydroxide;
Step 5: be cooled to 58-62 ℃, use above-mentioned acid for adjusting pH to be 4-5, press the 100-200U/g raw material and add saccharifying enzyme, keep 58-62 ℃ of saccharification 2-12h, filtration, press filtration or 4000-12000rpm are centrifugal, isolate the dregs of a decoction;
Step 6: saccharification liquid is placed the fermentor tank that has cleaned up, 60-121 ℃ of moist heat sterilization 10-180min; Fermentor tank is cooled near behind the fermentation controlled temperature; Bacterial classification, distiller's yeast with 1-20% inoculum size inoculation activatory yeast saccharomyces cerevisiae or other producing and ethanol carry out zymamsis, and the control leavening temperature is 25-40 ℃, and pH is 3-7; Mixing speed 100-300rpm, air flow 0-0.2vvm; The bacterial classification of described other producing and ethanol, distiller's yeast are meant pichia stipitis, shehatae candida, pachysolen tannophilus or zymomonas mobilis;
Step 7: alcoholic fermentation process finish back gained fermented liquid directly as the mild health care beverage with or in fermented liquid, add inorganic salt, add ethanol as required, formation ethanol-inorganic salt double-aqueous phase system; The ethanol mass percent is 5-35% in the final double-aqueous phase system, and the inorganic salt mass percent is 5-40%, temperature 10-40 ℃, stir, and leave standstill phase-splitting 0.5-12h, promptly get health promoting wine in the collection mutually; Described inorganic salt are meant one or more combination in sodium-chlor, ammonium sulfate, sodium sulfate, yellow soda ash, salt of wormwood, potassiumphosphate, potassium primary phosphate, the potassium hydrogenphosphate; Medicinal material is Rhizome of Peltate Yam, Ningpo Yam Rhizome, Ussuriensis Fritillary Bulb, Chinese yam.
2. application rights requires the dregs of a decoction that 1 said method produces, and it is characterized in that: the isolated dregs of a decoction in the step 5 are used for extracting effective component and supply pharmaceutical; The effective component that polarity is little adopts the 30-95% alcohol reflux; The used ethanol of refluxing extraction, the alcohol that uses Chinese medicinal materials starch to produce through saccharification, zymamsis makes through rectifying; Ethanol behind the extraction effective component reclaims and recycles.
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| CN104845801A (en) * | 2015-05-06 | 2015-08-19 | 柳州仙鼎酒厂 | Production method of TianMenDong health wine |
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| CN104845807A (en) * | 2015-05-06 | 2015-08-19 | 柳州仙鼎酒厂 | Production method of acanthopanax health care wine |
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| CN105768113B (en) * | 2016-03-11 | 2019-01-11 | 江苏洋河酒厂股份有限公司 | A kind of production method of sugar-free naked oats dietary fiber chewable tablets |
| CN108893220A (en) * | 2018-06-11 | 2018-11-27 | 江苏省农业科学院 | A kind of brewing method of purple yam health wine |
| CN114703028A (en) * | 2022-02-21 | 2022-07-05 | 刘建华 | Chinese yam, red date and water chestnut lotus root nutritional and nourishing yellow wine composition and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101012152A (en) * | 2007-01-24 | 2007-08-08 | 大连理工大学 | Double aqueous phase extraction method for separating 2,3-dihydroxybutane from fermentation liquor |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101012152A (en) * | 2007-01-24 | 2007-08-08 | 大连理工大学 | Double aqueous phase extraction method for separating 2,3-dihydroxybutane from fermentation liquor |
Non-Patent Citations (2)
| Title |
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| 张丽杰等.葛根酒的发酵工艺优化.《酿酒科技》.2007,(第10期),40-42. * |
| 楚德强等.盾叶薯蓣发酵生产酒精的研究.《酿酒科技》.2007,(第2期),25-28. * |
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| CN101698819A (en) | 2010-04-28 |
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