CN101831369B - Golden fungus gingko yellow wine, preparation method and efficacy thereof - Google Patents
Golden fungus gingko yellow wine, preparation method and efficacy thereof Download PDFInfo
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Abstract
The invention discloses a golden fungus gingko yellow wine. Alcoholic strength is 8-45%, general flavone content is more than or equal to 1-5 mg/L, ginkgolide is more than or equal to 1-6 mg/kg, total triterpenoid compound content is 30-800 mg/L, protein is more than or equal to 60 mg/kg, soluble sugar is less than or equal to 2.0%, gingko phenolic acid is less than or equal to 5 ppm, and hydrocyanic acid is less than or equal to 0.1 mu g/L. A double-enzyme method is adopted to hydrolyze gingko to obtain gingko hydrolysate which contains active compounds, such as ginkgo flavone, triterpenoid compound, amino acid, peptide, starch and the like, wherein the content of amino acid and peptide is more than or equal to 1%, and starch content is more than or equal to 2%. After being added with gingko leaf extract, the hydrolysate is converted by golden fungus strains, and rice koji is added to obtain fermentation liquor; the fermentation liquor is filtered and blended to obtain golden fungus gingko yellow wine. The wine contains gingko and golden fungus active ingredients and has the efficacy of preventing diabetes and hyperlipidemia, preventing oxidation and improving immunity of body.
Description
Technical field
The present invention relates to technical field of bioengineering, refer in particular to and utilize double-enzyme method hydrolysis gingko, filter and blend method and the purposes of producing golden fungus gingko yellow wine through the fermented liquid process of twice strain fermentation acquisition.
Background technology
The main component of gingko is protein, starch and fat, contains in addition flavones, terpenoid, ginkgoic acid, Hydroginkgolic acid, Hydroginkgolinic acid, ginnol, bilobol, five carbon polysaccharide; Fat face alcohol lobe anxiety is divided.Important medicinal material classified gingko as by China's traditional Chinese medical science ancient book always, and ginkgolic acid suppresses multiple bacillus and dermatophytes, and to staphylococcus, suis, diphtheria, charcoal pest bacillus, subtilis, intestinal bacteria, typhoid fever bacterium etc. have restraining effect in various degree.The bilobol first that extracts from bright gingko has hypotensive effect, and the perviousness of blood vessel is increased.In recent years various places clinical trial proves that often edible gingko can be controlled hypertension, ends leukorrhea, cough the spade heating; The diseases such as cardiovascular and cerebrovascular, respiratory system, tetter, toothache, also have heat-clearing to disturb bacterium, warming the lung and benefiting QI, vasodilation, increase volume of blood flow, decide asthma due to excessive phlegm, remove wrinkle, anti-aging, moisten sound larynx, health-care face-beautifying, the effect such as promote longevity.But owing to the bilobol, the ginkgolic acid that contain trace, easily cause human body poor appetite, decortication, touch a tender spot in the gingko, do not wait hepatic injury, the glomerulonephritis of degree, ginkgolic acid has hemolytic action to cause convulsions and dead.Because these side effects have hindered a large amount of the eating of gingko.Therefore adopt on the one hand and can strengthen the pharmaceutical use of gingko, have simultaneously the technological development that reduces gingko toxicity and utilize the gingko resource to have important sociology meaning, also can bring huge economic worth simultaneously.
Domestic have part Study and report about the gingko fermented wine, applied for that patent of invention is totally ten multinomial, these patents basically adopt immersion, blend or ferment, introduced a kind of 48 degree dipping to the 52 degree liquor that adds take ginkgo as main raw material such as Chinese patent (CN 01113680.4) and extracted after the effective ingredient to get wine liquid, and then to add Semen Ginkgo extrac be that bilobanone, honey are blent and formed; The ginkgo of patent (CN 03131562.3) article after strawberry and immersion, the boiling, red date, grape are as raw material, fermented 24～36 hours through sugar, Mi Qu, live yeast, 50 °～60 ° ales are blent in stirring, seal up for safekeeping after 5～15 days and press juice, through thick, finly filtration, get juice and sugar in the allotment of 50: 1 ratio, this drinking utensils has vessel softening, blood fat reducing, enriches blood, invigorates blood circulation, the effect of moistening lung, invigorating the spleen and nutrition, medical value; Patent (CN 96115885.9) relates generally to raw materials such as adopting Ginkgo Leaf 80～110 grams, millet 70～85 grams, glutinous rice 50～80 grams, jowar 45～60 grams, saccharifying enzyme 30～40 grams, red colouring agent for food, also used as a Chinese medicine 75～95 grams, liquor 30～45 grams, water 15～35 grams and obtains by fermentation YINGXINGJIU, and this wine can prevent to prevent and treat the disease that caused by arteriosclerosis, cerebrovascular disorder sequela, the injured sequela of brain etc.; Patent (CN1376776) relates in the Ginkgo Leaf Lowtemperaturepulverizer to be pulverized, soaking in Chinese liquor, debitterize and white spirit mixing, this wine reduce serum cholesterol, prevention cerebral blood supply insufficiency, brain function sexual dysfunction raising human body hypoxia-bearing capability, promote erythrocytic systematic function.
At present, the main Ginkgo Leaf of method of Ginkgo Leaf or gingko fermentation or its extract or gingko are added rice, distiller's yeast or other auxiliary material direct fermentation.The wine that obtains with these methods is owing to contain the activeconstituents of fruit in Ginkgo Leaf or the gingko, such as flavones and terpene thereby have certain effect.Hu Guangdong for example, Song Ruibin once reported rice and Ginkgo Leaf or together boiling of gingko, added the bent diastatic fermentation of rice after the boiling cooling, obtained gingkgo fruit wine through follow-up squeezing.
By above-mentioned research as can be known, Ginkgo Leaf or its extract and gingko can mix with rice by obtaining to contain the new functional liquor of ginkgo activeconstituents with distiller's yeast fermentation, but Ginkgo Leaf or its extract or gingko all contain a certain amount of ginkgotoxin, such as prussic acid, ginkgolic acid, so that the usage quantity of ginkgo liquor or fruit wine has been subject to certain restriction, limited the sales volume of YINGXINGJIU.
Summary of the invention
The present invention is to provide a kind of brewage of golden fungus gingko yellow wine, adopt double-enzyme method hydrolysis gingko, obtain the gingko hydrolyzed solution, contain ginkgolic flavone glycoside, terpenoid, amino acid and peptide class, starch isoreactivity compound in this hydrolyzed solution, wherein amino acid and peptide class content 〉=1%, starch content 〉=2%, this hydrolyzed solution transforms by the tremella kind after adding Folium Ginkgo extract, add the fermentation of rice distiller's yeast and obtain fermented liquid, this fermented liquid is through filtering, blend the acquisition golden fungus gingko yellow wine.
Golden fungus gingko yellow wine is characterized in that alcoholic strength 8～45%, general flavone content 〉=1～5mg/L, bilobalide 〉=1～6mg/Kg, total terpenoid content 30～800mg/L, protein 〉=60mg/Kg, soluble sugar≤2.0%, gingko phenolic acid≤5ppm, prussic acid≤0.1 μ g/L.
The object of the present invention is to provide a kind of preparation method of golden fungus gingko yellow wine, it is characterized in that preparing in the steps below:
Accurately take by weighing the gingko that has shelled, making beating adds 1～10 times water, be warmed up to 30～70 ℃, added protease hydrolysis 1～6 hour by 0.02～0.5%, continuing to be warmed up to 80～120 ℃ kept 2～100 minutes, be cooled to 60～100 ℃, add 60～100 ℃ of hydrolysis of 0.2～2% commercially available α-amylase 0.5～5 hour, add 0.1～5% Folium Ginkgo extract (total flavones compounds content＞20%, total terpenoid content＞5%), sterilized 10～60 minutes for 100～130 ℃, use the gingko hydrolyzed solution through the tremella kind in 22～33 ℃ of lower continuous 2～5 enlarged culturing of temperature with 3～10% accesses, 22～33 ℃ of temperature, 80～180 rev/mins of mixing speed, ventilation 1: 0.3～1: 1.2v/v/m fermentation culture 2～10 days; Add after the fermentation ends 1～10 times of gingko heavy the rice (glutinous rice: water=1: 1～2) that becomes with poach of glutinous rice, and heavy 0.5～3% distiller's yeast (yellow rice wine distiller's yeast or liquor distiller's yeast) and 0.05～0.5% heavy yeast saccharomyces cerevisiae of glutinous rice of glutinous rice, 10～40 ℃ of fermentations are after 7～30 days, through filtering, filtrate adds edible ethanol, honey and citric acid blends, and sterilization just obtains differently flavoured golden fungus gingko yellow wine.
Wherein said tremella kind preparation technology: golden ear test tube slant bacterial classification, access is through 2～20% gingko hydrolyzed solution of 121 ℃ of sterilizations in 10～60 minutes, 20～33 ℃ of temperature, 80～180 rev/mins of mixing speed, ventilation 1: 0.3～1: 1.2v/v/m cultivated 1～10 day, can be used as bacterial classification after continuous 2～5 enlarged culturing and used.
Employed proteolytic enzyme comprises: flavor protease, papoid, neutral protease, Sumizyme MP, effectively hydrolyzing proteolytic enzyme, wheat protein hydrolysis specific enzyme etc.
With the golden fungus gingko yellow wine of this explained hereafter, it is characterized in that chromaticness is light brown to brown, have light gingko fragrance and golden ears or side handles of a utensil entity fragrance, aromatic flavour was not moved back lastingly after this wine was concentrated.
Golden fungus gingko yellow wine provided by the invention, this wine contain ginkgo activeconstituents (flavones and terpene) and golden ear activeconstituents (such as polysaccharide and protein), have prevent diabetes, hyperlipidemia, anti-oxidant and increase body immunity and have special efficacy.It is characterized in that this drinking utensils has the vivo oxidation of reduction pressure, strengthen body immunity, regulate blood sugar, blood fat, alleviate the effects such as Senile Asthma.
Description of drawings
Fig. 1 is process flow sheet of the present invention.
Embodiment
Below in conjunction with embodiment the present invention is further elaborated:
Golden ear slant strains employing PDA substratum preparation among the embodiment 1-3 among the present invention.The 1000mLPDA substratum contains 200g potato extracting solution, and (the peeling potato cuts into pieces, 1000mL distilled water boiled 30 minutes, eighty per cant filtered through gauze, filtrate is settled to 1000mL, filtrate is the potato extracting solution) adding sucrose 20g, agar 20g, boil until agar and dissolve rear packing test tube fully, tampon beyond the Great Wall, 121 ℃ of sterilizations, bevel.Aseptic inoculation tremella kind was cultivated 7 days for 28 ℃, and 4 ℃ of refrigerations are stand-by.
Embodiment 1
Accurately take by weighing the gingko 200g that has shelled, add the making beating of 200mL water, be warmed up to 30 ℃, add 0.4g neutral protease (permanent magnificent road, east, Nanning bio tech ltd, 800,000 units/g), be hydrolyzed 6 hours, continuing to be warmed up to 80 ℃ kept 40 minutes, be cooled to 60 ℃, add 0.4mL α-amylase (Wuxi Saide Biotech Engineering Co., Ltd., 60 ℃ of hydrolysis of 160,000 units/mL) 0.5 hour, add 1g Folium Ginkgo extract (total flavones compounds content＞20%, total terpenoid content＞5%), sterilized 20 minutes for 100 ℃, stand-by.
The tremella kind (Tremella aurantialba) that access 9mL cultivates with the gingko hydrolyzed solution, 22 ℃ of temperature, 80 rev/mins of mixing speed, ventilation 1: 0.3v/v/m fermentation culture 2 days; Add the rice that 200g glutinous rice becomes with the 200mL poach after the fermentation ends, and heavy 1g liquor distiller's yeast (available from Yanghe River brewery) and the heavy 0.1g yeast saccharomyces cerevisiae (Saccharomycescerevisiae of glutinous rice of glutinous rice, Angel Yeast Co.,Ltd), 10 ℃ of fermentations are after 30 days, centrifugal, supernatant liquor adds edible ethanol 25mL, citric acid 0.1g, honey 10g mixes well rear acquisition golden fungus gingko yellow wine.Wherein tremella kind manufacture craft is: golden ear test tube slant bacterial classification, access be through 121 ℃, 2% gingko hydrolyzed solution of sterilization in 10 minutes, 20 ℃ of temperature, 80 rev/mins of mixing speed, ventilation 1: 0.3v/v/m cultivated 1 day, can be used as bacterial classification after continuous 2 enlarged culturing and used.This wine is light brown, alcoholic strength 12%, general flavone content 〉=1mg/L, total terpenoid content 〉=3mg/L, prussic acid≤0.1 μ g/L.
Embodiment 2
Accurately take by weighing the gingko 200g that has shelled, making beating adds 1000mL water, be warmed up to 50 ℃, add 0.7g Sumizyme MP (Jining and U.S. biotechnology company limited), be hydrolyzed 3 hours, continuing to be warmed up to 100 ℃ kept 40 minutes, be cooled to 80 ℃, add 1.6mL α-amylase (Wuxi Saide Biotech Engineering Co., Ltd., 80 ℃ of hydrolysis of 160,000 units/mL) 1.5 hours add 3g Folium Ginkgo extract (total flavones compounds content＞20%, total terpenoid content＞5%), sterilized 40 minutes for 120 ℃, stand-by.
The tremella kind that access 30mL cultivates with the gingko hydrolyzed solution, 26 ℃ of temperature, 120 rev/mins of mixing speed, ventilation 1: 0.6v/v/m fermentation culture 6 days; Add the rice that 500g glutinous rice becomes with the 500mL poach after the fermentation ends, and heavy 7.5g yellow rice wine distiller's yeast (available from Zhongnan Food Science Academy) and the 2g yeast of glutinous rice, 25 ℃ of fermentations are after 20 days, centrifugal filtering liquid adds edible ethanol 70mL. citric acid 0.3g, honey 20g is golden fungus gingko yellow wine.Wherein tremella kind manufacture craft is: golden ear test tube slant bacterial classification, access be through 121 ℃, 10% gingko hydrolyzed solution of sterilization in 10 minutes, 28 ℃ of temperature, 120 rev/mins of mixing speed, ventilation 1: 0.6v/v/m cultivated 7 days, can be used as bacterial classification after continuous 4 enlarged culturing and used.This wine is brown, alcoholic strength 19%, general flavone content 〉=5mg/L, total terpenoid content 〉=720mg/L, prussic acid≤0.1 μ g/L.
Embodiment 3
Accurately take by weighing the gingko 200g that has shelled, making beating adds 2000mL water, be warmed up to 70 ℃, add 1g efficient protein lytic enzyme (Wuxi Saide Biotech Engineering Co., Ltd., 160,000 units/g), be hydrolyzed 1 hour, continue to be warmed up to 120 ℃ and kept 10 minutes, be cooled to 100 ℃, add 20mL α-amylase (Jiangsu microbial preparation factory, 100,000 units/mL), 100 ℃ are hydrolyzed 5 hours, add 50g Folium Ginkgo extract (total flavones compounds content＞20%, total terpenoid content＞5%), sterilized 60 minutes for 130 ℃, stand-by.
The access 200mL tremella kind of the double cultivation of gingko hydrolyzed solution, 33 ℃ of temperature, 180 rev/mins of mixing speed, ventilation 1: 1.2v/v/m fermentation culture 10 days; Add the rice that 1000g glutinous rice becomes with the 1000mL poach after the fermentation ends, and heavy 30g yellow rice wine distiller's yeast (making every effort to overcome bio tech ltd available from Zhejiang) and the 5g yeast of glutinous rice, 40 ℃ of fermentations are after 40 days, centrifugal filtering liquid adds edible ethanol 100mL, citric acid 0.05g, honey 20g blend and are golden fungus gingko yellow wine.Wherein tremella kind manufacture craft is: golden ear test tube slant bacterial classification, access be through 121 ℃, 3% gingko hydrolyzed solution of sterilization in 10 minutes, 33 ℃ of temperature, 180 rev/mins of mixing speed, ventilation 1: 1.2v/v/m cultivated 10 days, can be used as bacterial classification after continuous 4 enlarged culturing and used.This wine is brown, alcoholic strength 26%, general flavone content 〉=4mg/L, total terpenoid content 〉=480mg/L, prussic acid≤0.1 μ g/L.
Embodiment 4
Golden ear gingko yellow rice wine among the embodiment 1-3 can add other flavour substances and blend into differently flavoured golden fungus gingko yellow wine, and this series wine has enhancing body immunizing power, regulates blood sugar, reduces blood fat and oxidative pressure in the body.These flavour substancess comprise sweeting agent, acidic flavoring agent, essence and flavoring agent and pigment.Sweeting agent: white sugar, high fructose syrup, stevioside glycosides, liquirtin, aspartame etc.; Acidic flavoring agent: citric acid, tartrate, oxysuccinic acid, lactic acid wine etc.; Essence and flavoring agent: lemon oil, mandarin oil, sweet orange oil, orange essence, lemon flavour, flavoring pineapple essence, Mint Essence etc.; Pigment: natural pigment and the synthetic food colors such as amaranth, famille rose such as plant pigments, monascorubin.
Hypoglycemic experiment
Body weight is the male Kunming of 21-33g small white mouse, and adaptability was fed after 5 days, and fasting was pressed 200mg/kg dosage abdominal injection tetraoxypyrimidine modeling type after 24 hours, and fasting is 5 hours after 5 days, surveys blood sugar, and blood glucose value＞13mmol/L is the Experimental diabetic model mouse.The experimental model mouse is pressed fasting 3-5 hour glucose level random packet, is divided into a model control group and 5 test group, and test group is divided into the sample of embodiment 1～5.Wherein embodiment 1～3 test dose is the 26mL/Kg body weight.Control group is given the distilled water of equivalent, and successive administration is after 28 days, fasting 5 hours, eye socket venous blood sampling, the variation of blood glucose value in the serum analysis.All compare result's (table 1) for before reagent thing blood glucose values and model control group and the administration, all significantly reduce.
Claims (4)
1. golden fungus gingko yellow wine is characterized in that wherein alcoholic strength 8～45%, general flavone content 1～5mg/L, bilobalide 1～6mg/kg, total terpenoid content 30～800mg/L, protein 〉=60mg/kg, soluble sugar≤2.0%, gingko phenolic acid≤5ppm, prussic acid≤0.1 μ g/L; Prepare in the steps below:
Accurately take by weighing the gingko that has shelled, making beating adds 1～10 times water, be warmed up to 30～70 ℃, added protease hydrolysis 1～6 hour by 0.02～0.5%, continuing to be warmed up to 80～120 ℃ kept 2～100 minutes, be cooled to 60～100 ℃, add 60～100 ℃ of hydrolysis of 0.2～2% commercially available α-amylase 0.5～5 hour, add 0.1～5% Folium Ginkgo extract, sterilized 10～60 minutes for 100～130 ℃, use the gingko hydrolyzed solution through the tremella kind in 22～33 ℃ of lower continuous 2～5 enlarged culturing of temperature, 22～33 ℃ of temperature with 3～10% accesses, 80～180 rev/mins of mixing speed, ventilation 1: 0.3～1: 1.2v/v/m fermentation culture 2～10 days; Add the rice that the heavy glutinous rice of 1～10 times of gingko becomes with poach after the fermentation ends, glutinous rice in mass wherein: water=1: 1～2, and heavy 0.5～3% distiller's yeast and 0.05～0.5% heavy yeast saccharomyces cerevisiae of glutinous rice of glutinous rice, 10～40 ℃ of fermentations are after 7～30 days, through filtering, filtrate adds edible ethanol, honey and citric acid blends, and sterilization just obtains golden fungus gingko yellow wine.
2. golden fungus gingko yellow wine according to claim 1 is characterized in that employed proteolytic enzyme comprises: flavor protease, papoid, neutral protease, Sumizyme MP, effectively hydrolyzing proteolytic enzyme, wheat protein hydrolysis specific enzyme.
3. golden fungus gingko yellow wine according to claim 1 is characterized in that wherein said distiller's yeast is yellow rice wine distiller's yeast or liquor distiller's yeast.
4. golden fungus gingko yellow wine according to claim 1 is characterized in that wherein said Total Content of Flavone Glycosides from Ginkgo biloba Extract compounds content＞20%, total terpenoid content＞5%.
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Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102286324B (en) * | 2011-07-04 | 2012-12-19 | 江苏同源堂生物工程有限公司 | Method for preparing gingko golden fungus fruit wine |
| CN102250722B (en) * | 2011-07-04 | 2013-01-09 | 江苏同源堂生物工程有限公司 | Method for preparing gingko and tremella mesenterica fruit wine through fermentation by taking gingko as substrate |
| CN102246961B (en) * | 2011-07-15 | 2012-11-07 | 江苏大学 | Ganoderma gingko functional food, preparation method and application |
| CN102277255B (en) * | 2011-07-15 | 2013-05-08 | 江苏大学 | Lucid ganoderma-gingko yellow wine as well as preparation method and function thereof |
| CN102246960B (en) * | 2011-07-15 | 2013-01-23 | 江苏大学 | Chinese caterpillar fungus ginkgo functional food, preparation method and application |
| CN102250724B (en) * | 2011-07-15 | 2013-07-17 | 江苏大学 | Cordyceps and ginkgo yellow wine as well as preparation method and application thereof |
| CN103695225B (en) * | 2012-09-27 | 2015-12-09 | 江苏大学 | A kind of method of ganoderma lucidum-ginkgo fruit wine and preparation thereof |
| CN105670874A (en) * | 2016-04-27 | 2016-06-15 | 齐鲁工业大学 | Preparation method of ginkgo and pitaya wine |
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| CN1475556A (en) * | 2002-08-17 | 2004-02-18 | 陈宏基 | Gingko wine and its preparation method |
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