CN103602549B - A kind of Composite fermentation type Codonopsis pilosula health wine and production method - Google Patents

Abstract

The object of the present invention is to provide a compound fermented Codonopsis health wine and a production method thereof. The invention uses Codonopsis pilosula, wolfberry, stevia, and rice as raw materials to produce Codonopsis pilosula health wine with mild and refreshing wine quality, unique flavor and high nutritional value through a composite fermentation production process. The product basically maintains the natural nutrients in Codonopsis pilosula and is rich in human body Codonopsis polysaccharides, tangshenoside, various amino acids, vitamins, flavonoids and minerals are required, which have the functions of nourishing and strengthening the body, enhancing immunity, increasing hematopoietic function, lowering blood pressure, lowering blood sugar, and anti-aging. The advantages of the present invention are as follows: firstly, the ultrasonic-assisted extraction process is adopted, and the extraction rate of the active substance is high through the degradation of microorganisms in the fermentation process; The nutritional level of health wine; the third is to adopt the production process of microporous membrane filtration, the product clarity is high, the effect of sterilization and impurity removal is good, and the sterilization effect is thorough, replacing the traditional pasteurization method, the loss of nutrients in the product Small.

Description

A kind of composite fermented Codonopsis health wine and production method thereof

technical field

The invention relates to a compound fermented Codonopsis health wine and a preparation method thereof, belonging to the field of Chinese herbal medicine health food.

Background technique

Codonopsis Codonopsis is a traditional tonic medicine commonly used in China. In ancient times, Codonopsis Codonopsis produced in Shangdang area of Shanxi was the top grade. It has the effects of nourishing the middle and Qi, strengthening the spleen and lungs. Modern research shows that Codonopsis pilosula contains various sugars, phenols, sterols, volatile oils, baicalein glucoside, saponins and trace alkaloids, which have the functions of enhancing immunity, dilating blood vessels, lowering blood pressure, improving microcirculation, and enhancing hematopoietic function. In addition, it can improve the leukopenia caused by chemotherapy and radiotherapy.

Lycium barbarum is the Chinese herbal medicine with the most application value and application prospect in the field of health care in China. At present, the main medicinal species of wolfberry is Ningxia wolfberry ( Lycium barbarum L. ). , nourish the liver, improve eyesight, strengthen bones, eliminate fatigue, change color, turn white, improve eyesight and calm the nerves, and make people live longer." It is rich in a variety of active substances, and Lycium barbarum polysaccharide (LBP) is one of its main active ingredients, which can increase the activity of white blood cells, promote the regeneration of liver cells, have immune regulation, anti-tumor, protect the liver, lower blood pressure, lower blood sugar and anti-aging, etc. kind of effect.

In recent years, with the improvement of living standards, people's health awareness is getting stronger and stronger, and the consumption and purchasing power of the health care products market are also increasing. In particular, Chinese herbal health care products contain extremely rich nutrients, not only the amino acids are complete, Rich in potassium, calcium and other trace elements, as well as vitamins, it is favored by consumers. Fermented health wine not only contains active nutritional ingredients in plant and Chinese herbal medicines that have great health effects on the human body, but also produces a large amount of various nutritional ingredients (such as sugar, protein, essential amino acids, etc.) during the fermentation process. Reasonable and moderate drinking can play a role Better health effects, become the most promising product in the field of Chinese herbal medicine health food and even the whole health food field.

The present invention takes Codonopsis pilosula as the basis of the formula, is compatible with Chinese wolfberry and stevia, supplemented with rice, and uses highly active Saccharomyces cerevisiae to ferment Chinese herbal medicines with health-care effects to prepare a new health-care wine with dual health effects of Codonopsis pilosula and Lycium barbarum. The medical and health effects of Chinese herbal medicines such as Codonopsis pilosula and Chinese wolfberry have expanded the application of Chinese herbal health wine and maintained the mellow aroma of the wine. It is a special Chinese herbal health wine with rich nutrition, convenient consumption and unique flavor. People's demand for health care food.

Contents of the invention

The object of the present invention is to provide a compound fermented Codonopsis health wine and a production method thereof. The invention uses Codonopsis pilosula, wolfberry, stevia, and rice as raw materials to produce Codonopsis pilosula health wine with mild and refreshing wine quality, unique flavor and high nutritional value through a composite fermentation production process. The product basically maintains the natural nutrients in Codonopsis pilosula and is rich in human body Codonopsis polysaccharides, tangshenoside, various amino acids, vitamins, flavonoids and minerals are required, which have the functions of nourishing and strengthening the body, enhancing immunity, increasing hematopoietic function, lowering blood pressure, lowering blood sugar, and anti-aging.

To achieve the above object, the technical solution adopted in the present invention is:

The invention provides a compound fermented Codonopsis health wine, which is characterized in that: the fermented Codonopsis health wine is prepared by fermenting a compound fermentation liquid with highly active Saccharomyces cerevisiae.

The above composite fermentation liquid is a mixture of Codonopsis pilosula extract, stevia extract, wolfberry juice and rice saccharification liquid, and the proportions of each component are: Codonopsis pilosula extract 15-25%, wolfberry juice 8-12%, rice saccharification liquid 60-70%, stevia extract 3-8%.

The extracts of Codonopsis pilosula and Stevia rebaudiana are prepared according to the following method: soak the dried Codonopsis pilosula and Stevia rebaudiana in pure water with a pH of 7.5-8.0 (adjusted with Na ₂ CO ₃ ), the ratio of solid to liquid The ratio is 1:3~5; leaching for 20~30min under ultrasonic-assisted conditions, the leaching temperature is 60~70°C, and the Codonopsis pilosula extract and Stevia rebaudiana extract are obtained after the leaching is completed.

The wolfberry juice is prepared as follows: weigh a certain amount of wolfberry, add 10 times of water, put it in a water bath at 75° C. for 2-3 hours, and then make a pulp.

The rice saccharification solution is prepared according to the following method: select rice that is white and plump, mildew-free, and odor-free, wash it with water, and drip the slurry water; put it in a clean container and soak it with clean water, and the ratio of adding water is 300mL water/100g For rice, the soaking temperature is controlled at about 60°C, and the soaking time is controlled at 24 hours; steam at 121°C for 30 minutes, after cooking, the rice grains are required to be soft, cooked but not mushy, hard on the outside and soft on the inside, and have no white heart in the inside; crush the cooked rice in the tissue Grind rice milk in the machine, add 2% α-amylase, liquefy at 70°C for 30 minutes, and liquefy into a slightly brown thin liquid; saccharify under constant temperature control, the saccharification pH is controlled at 4.5-5.5, and the amount of glucoamylase added The saccharification temperature is 60°C, the optimum action temperature of amylase, the saccharification time is 2-3 hours, and the rice saccharification liquid is obtained by filtration.

The above compound fermented Codonopsis health wine is prepared as follows: Codonopsis extract, wolfberry juice, stevia extract and rice saccharification solution are mixed in proportion, and 0.18% (NH ₄ ) ₂ SO ₄ , 0.16% KH ₂ are added PO ₄ , 0.1% MgSO ₄ ; add activated dry yeast, the inoculum size is 6-10%; ferment with temperature control under slow stirring conditions, the fermentation temperature is controlled at 26-28°C, and the fermentation time is 72-96h; the fermentation is over Afterwards, the residue liquid is separated by coarse filtration; in order to promote the stability and clarification of the wine body, the wine is aged at 0-10°C; the alcohol content of Codonopsis health care wine is adjusted to 10%-12%/( v/v ) , add 1~1.5g/L potassium sorbate, 1~2g/L taurine, 5~10g/L citric acid, 0~10g/L sucrose, 0~20g/L xylitol; use a pore size of 0.15μm The microporous membrane is used to filter the Codonopsis health wine; the compound fermentation Codonopsis health wine is obtained by filling and sealing in the aseptic filling production line.

The invention provides a production process of compound fermented Codonopsis pilosula health wine. The α-amylase used in the process is a food-grade product commercially available from Beijing Aoboxing Biotechnology Co., Ltd., and the glucoamylase used is from Shandong Longda Bioengineering Co., Ltd. Commercially available food-grade products, the fermenting yeast used is commercially available Angel brand brewer's active dry yeast.

The invention provides a production process of compound fermented Codonopsis health wine, wherein the product of Codonopsis health wine is characterized in that the alcohol content of Codonopsis health wine is 10%-12%/( v/v ), and the sugar content is ≤4 g/L , total acid (calculated as malic acid) 6-8 g/L, volatile acid (calculated as acetic acid) < 1.2 g/L, and dry extract ≥ 18 g/L; Suspended matter and sediment; the entrance is soft and thick, comfortable and refreshing, with harmonious flavors and obvious ginseng flavor.

The invention provides a method for producing compound fermented Codonopsis health wine, wherein the product of Codonopsis health wine has the effects of nourishing and strengthening the body, enhancing immunity, increasing hematopoietic function, lowering blood pressure, lowering blood sugar, and anti-aging; the transformation application of the invention Not only can it change the results of alcohol consumption, meet the people's demand for health care food, and benefit the national health, but also can make full use of Chinese herbal medicine resources, increase the income of people in Chinese herbal medicine planting areas, and drive farmers to become rich.

The invention provides a compound fermented Codonopsis health wine and its production method. Its advantages are as follows: first, it adopts an ultrasonic-assisted extraction process, and through the degradation of microorganisms in the fermentation process, the extraction rate of active substances is improved, and the health care of cassia seed is improved. The nutritional value of the wine; the second is to use the compound fermentation of Codonopsis extract, wolfberry juice and rice saccharification liquid, which not only ensures the sugar content in the initial fermentation liquid, but also improves the nutritional level of Codonopsis health wine; Compared with health wine blending production process, it has more advantages, and the product taste and nutritional level are higher; fourth, it adopts the production process of microporous membrane filtration, which has high product clarity, good sterilization and impurity removal effect, and thorough sterilization effect, replacing the traditional Advanced pasteurization method, the loss of nutrients in the product is small.

detailed description

Example 1 :

Codonopsis pilosula, wolfberry, stevia and rice are used for compound fermentation to prepare Codonopsis pilosula health wine. The specific production process is as follows:

1) Preparation of Codonopsis pilosula extract and stevia extract: Soak the crushed Codonopsis pilosula and stevia dry products in pure water with a pH of 7.5-8.0 (adjusted with Na ₂ CO ₃ ), and the ratio of solid to liquid is 1:3-5 ;Under ultrasonic-assisted conditions, leaching for 20-30 minutes, the leaching temperature is 60-70°C, and the Codonopsis pilosula extract and the Stevia rebaudiana extract are obtained after the leaching is completed;

2) Preparation of wolfberry juice: Weigh a certain amount of wolfberry, add 10 times of water, soak in a 75°C water bath for 2-3 hours, and then beat;

3) Preparation of rice saccharification solution: select rice that is white and plump, mildew-free, and odor-free, rinse with water, and drip clean slurry water; put it in a clean container and soak it with clean water, the ratio of water addition is 300mL water/100g rice, and the soaking temperature is controlled At around 60°C, the soaking time is controlled at 24 hours; steamed at 121°C for 30 minutes, after cooking, the rice grains are required to be soft, cooked but not mushy, hard on the outside and soft on the inside, without white heart inside; grind the cooked rice into rice in a tissue grinder Slurry, add 2% α-amylase, liquefy at 70°C for 30 minutes, and liquefy into a slightly brown thin liquid; control the temperature for saccharification under constant temperature conditions, control the saccharification pH at 4.5-5.5, add 1.5% saccharification enzyme, and saccharify The temperature is 60°C, the optimum action temperature of amylase, the saccharification time is 2-3 hours, and the rice saccharification liquid is obtained by filtration;

4) Composite fermentation broth preparation: mix Codonopsis pilosula extract, wolfberry juice, rice saccharification liquid and stevia extract in proportions of 15%, 12%, 70%, and 3%, and add 0.15% (NH ₄ ) ₂ SO ₄ , 0.15% KH ₂ PO ₄ , 0.1% MgSO ₄ ;

5) Add starter: add activated dry yeast, the inoculum amount is 8%;

6) Fermentation: temperature-controlled fermentation under slow stirring conditions, the fermentation temperature is controlled at 26-28°C, and the fermentation time is 84 hours;

7) Slag-liquid separation: After the fermentation is finished, the slag-liquid separation is achieved by filtration;

8) Aging: aging the liquor at 0-10°C;

9) Blending: adjust the alcohol content of Codonopsis health wine to 10%-12%/( v/v ), add 1g/L potassium sorbate, 1g/L taurine, 5g/L citric acid, 5g/L Sucrose, 10g/L xylitol;

10) Microporous membrane filtration: use a microporous membrane with a pore size of 0.15 μm to filter Codonopsis health wine;

11) Aseptic filling and sealing: filling and sealing in the aseptic filling production line.

Example 2 :

Codonopsis pilosula, wolfberry, stevia and rice are used for compound fermentation to prepare Codonopsis pilosula health wine. The specific production process is as follows:

1) Preparation of Codonopsis pilosula extract and stevia extract: Soak the crushed Codonopsis pilosula and stevia dry products in pure water with a pH of 7.5-8.0 (adjusted with Na ₂ CO ₃ ), and the ratio of solid to liquid is 1:3-5 ;Under ultrasonic-assisted conditions, leaching for 20-30 minutes, the leaching temperature is 60-70°C, and the Codonopsis pilosula extract and the Stevia rebaudiana extract are obtained after the leaching is completed;

2) Preparation of wolfberry juice: Weigh a certain amount of wolfberry, add 10 times of water, soak in a 75°C water bath for 2-3 hours, and then beat;

3) Preparation of rice saccharification solution: select rice that is white and plump, mildew-free, and odor-free, rinse with water, and drip clean slurry water; put it in a clean container and soak it with clean water, the ratio of water addition is 300mL water/100g rice, and the soaking temperature is controlled At around 60°C, the soaking time is controlled at 24 hours; steamed at 121°C for 30 minutes, after cooking, the rice grains are required to be soft, cooked but not mushy, hard on the outside and soft on the inside, without white heart inside; grind the cooked rice into rice in a tissue grinder Slurry, add 2% α-amylase, liquefy at 70°C for 30 minutes, and liquefy into a slightly brown thin liquid; control the temperature for saccharification under constant temperature conditions, control the saccharification pH at 4.5-5.5, add 1.5% saccharification enzyme, and saccharify The temperature is 60°C, the optimum action temperature of amylase, the saccharification time is 2-3 hours, and the rice saccharification liquid is obtained by filtration;

4) Composite fermentation broth preparation: mix Codonopsis pilosula extract, wolfberry juice, rice saccharification liquid and stevia extract in proportions of 25%, 8%, 60%, and 7%, and add 0.15% (NH ₄ ) ₂ SO ₄ , 0.15% KH ₂ PO ₄ , 0.1% MgSO ₄ ;

5) Add starter: add activated dry yeast, the inoculation amount is 6%;

6) Fermentation: temperature-controlled fermentation under slow stirring conditions, the fermentation temperature is controlled at 26-28°C, and the fermentation time is 72 hours;

7) Slag-liquid separation: After the fermentation is finished, the slag-liquid separation is achieved by filtration;

8) Aging: aging the liquor at 0-10°C;

9) Blending: adjust the alcohol content of Codonopsis health wine to 10%~12%/( v/v ), add 1.5g/L potassium sorbate, 2g/L taurine, 10g/L citric acid, 10g/ L sucrose, 10g/L xylitol;

10) Microporous membrane filtration: use a microporous membrane with a pore size of 0.15 μm to filter Codonopsis health wine;

11) Aseptic filling and sealing: filling and sealing in the aseptic filling production line.

Example 3 :

Codonopsis pilosula, wolfberry, stevia and rice are used for compound fermentation to prepare Codonopsis pilosula health wine. The specific production process is as follows:

1) Preparation of Codonopsis pilosula extract and stevia extract: Soak the crushed Codonopsis pilosula and stevia dry products in pure water with a pH of 7.5-8.0 (adjusted with Na ₂ CO ₃ ), and the ratio of solid to liquid is 1:3-5 ;Under ultrasonic-assisted conditions, leaching for 20-30 minutes, the leaching temperature is 60-70°C, and the Codonopsis pilosula extract and the Stevia rebaudiana extract are obtained after the leaching is completed;

2) Preparation of wolfberry juice: Weigh a certain amount of wolfberry, add 10 times of water, soak in a 75°C water bath for 2-3 hours, and then beat;

3) Preparation of rice saccharification solution: select rice that is white and plump, mildew-free, and odor-free, rinse with water, and drip clean slurry water; put it in a clean container and soak it with clean water, the ratio of water addition is 300mL water/100g rice, and the soaking temperature is controlled At around 60°C, the soaking time is controlled at 24 hours; steamed at 121°C for 30 minutes, after cooking, the rice grains are required to be soft, cooked but not mushy, hard on the outside and soft on the inside, without white heart inside; grind the cooked rice into rice in a tissue grinder Slurry, add 2% α-amylase, liquefy at 70°C for 30 minutes, and liquefy into a slightly brown thin liquid; control the temperature for saccharification under constant temperature conditions, control the saccharification pH at 4.5-5.5, add 1.5% saccharification enzyme, and saccharify The temperature is 60°C, the optimum action temperature of amylase, the saccharification time is 2-3 hours, and the rice saccharification liquid is obtained by filtration;

4) Composite fermentation broth preparation: mix Codonopsis pilosula extract, wolfberry juice, rice saccharification liquid and stevia extract in proportions of 20%, 10%, 65%, and 5%, and add 0.15% (NH ₄ ) ₂ SO ₄ , 0.15% KH ₂ PO ₄ , 0.1% MgSO ₄ ;

5) Add starter: add activated dry yeast, the inoculation amount is 6%;

6) Fermentation: temperature-controlled fermentation under constant temperature conditions, the fermentation temperature is controlled at 26-28°C, and the fermentation time is 96 hours;

7) Slag-liquid separation: After the fermentation is finished, the slag-liquid separation is achieved by filtration;

8) Aging: aging the liquor at 0-10°C;

9) Blending: Adjust the alcohol content of Codonopsis health wine to 10%~12%/( v/v ), add 1.2g/L potassium sorbate, 1.5g/L taurine, 8g/L citric acid, 5g /L sucrose, 10g/L xylitol;

10) Microporous membrane filtration: use a microporous membrane with a pore size of 0.15 μm to filter Codonopsis health wine;

11) Aseptic filling and sealing: filling and sealing in the aseptic filling production line.

The above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit them; although the invention has been described in detail with reference to the foregoing embodiments, those of ordinary skill in the art can still carry out the foregoing implementation Modifications to the technical solutions described in the examples, or equivalent replacement of some of the technical features; these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the spirit and scope of the technical solutions claimed in the present invention.

Claims (4)

1. A compound fermentation type Codonopsis health wine, characterized in that it is prepared by the following method: Codonopsis extract, wolfberry juice, stevia extract and rice saccharification liquid are mixed by Codonopsis extract 15～25%, wolfberry juice 8～12% , 60-70% of rice saccharification liquid, 3-8% of stevia extract, add 0.18% (NH ₄ ) ₂ SO ₄ , 0.16% KH ₂ PO ₄ , 0.1% MgSO ₄ ; add activated dry yeast , the inoculum amount is 6-10%; temperature-controlled fermentation is carried out under slow stirring conditions, the fermentation temperature is controlled at 26-28°C, and the fermentation time is 72-96 hours; Stability and clarification of the wine, put the wine at 0-10°C for aging; adjust the alcohol content of Codonopsis health wine to 10%-12%/( v/v ), add 1-1.5g/L potassium sorbate, 1- 2g/L taurine, 5-10g/L citric acid, 0-10g/L sucrose, 0-20g/L xylitol; use a microporous membrane with a pore size of 0.15μm to filter the Codonopsis health wine; in aseptic filling Composite fermented Codonopsis pilosula health wine was prepared by filling and sealing in the production line. 2. a kind of composite fermentation type Codonopsis pilosula health wine according to claim 1, is characterized in that described Codonopsis pilosula extract, stevia extract are prepared by the following method: soak the dried Codonopsis pilosula and Stevia rebaudiana after pulverizing Use _Na2CO3 to adjust the pH to 7.5~8.0 in pure water, the ratio of solid to liquid is ₁ :3~5; leaching under the ultrasonic assisted condition for 20~30min, the leaching temperature is 60~70℃, after the leaching is finished Codonopsis pilosula extract and Stevia rebaudiana extract are obtained. 3. A compound fermented Codonopsis pilosula health wine according to claim 1, characterized in that said wolfberry juice is prepared by the following method: take a certain amount of wolfberry, add 10 times of water, and put it in a 75°C water bath Soak for 2~3 hours, and then beat. 4. A kind of compound fermented Codonopsis pilosula health wine according to claim 1, it is characterized in that described rice saccharification liquid is prepared by the following method: select white and plump, no mildew, no peculiar smell rice, rinse with water, drip Puree water; put it in a clean container and soak it with clean water, the ratio of adding water is 300mL water/100g rice, the soaking temperature is controlled at 60°C, and the soaking time is controlled at 24h; steam at 121°C for 30min, after cooking, the rice grains are required to be soft and not cooked. Paste, hard on the outside and soft on the inside, without white heart inside; Grind the cooked rice into a rice slurry in a tissue grinder, add 2% α-amylase, liquefy at 70°C for 30 minutes, and liquefy into a slightly brown thin liquid; The saccharification is carried out under constant temperature control, the saccharification pH is controlled at 4.5-5.5, the amount of saccharification enzyme added is 1.5%, the saccharification temperature is 60°C, the optimum action temperature of saccharification enzyme, the saccharification time is 2-3 hours, and the rice saccharification liquid is obtained by filtration.