CN103602555A - Gynostemma pentaphylla compound fermented healthcare wine and production technology thereof - Google Patents
Gynostemma pentaphylla compound fermented healthcare wine and production technology thereof Download PDFInfo
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Abstract
The invention discloses gynostemma pentaphylla compound fermented healthcare wine and a production technology thereof. The gynostemma pentaphylla healthcare wine is prepared by using gynostemma pentaphylla, medlar and sorghum as raw materials through a high-activity grape wine saccharomyces cerevisiae compound fermentation production technology; the product has mild, tasty and refreshing vinosity, unique flavor and high nutritive value; natural nutritional ingredients in the gynostemma pentaphylla are basically maintained; and the gynostemma pentaphylla healthcare wine is rich in gynostemma pentaphylla saponin, multi-amino acids, vitamins, flavones and mineral substances which are required for human bodies, and has the effects of moistening heart and lung, reducing blood pressure, tonifying five internal organs, treating asthenic diseases, enhancing the immunity and the like. The preparation method has the advantages that one, the extraction efficiency of active substances is high by adopting an ultrasonic-assisted extraction technology through microbial fermentation; two, a gynostemma pentaphylla extracting liquid, a medlar liquid and a sorghum saccharification liquid are subjected to compound fermentation, so that the nutrition of gynostemma pentaphylla healthcare wine is rich and complete; and three, by adopting a microporous film filtration production technology, the bacterium and impurity removal effect is good, the product has high clarity, and the loss of the nutritional ingredients is low.
Description
Technical field
The present invention relates to a kind of gynostemma pentaphylla complex ferment type health promoting wine and production technique, belong to herbal health care field of food.
Background technology
Gynostemma pentaphylla (
gynostemma pentaphyllum), have another name called Rhizome or herb of Fiveleaf Gynostemma, Pentapanax leschenaultii, gynostemma pentaphyllum makino etc., it is Curcurbitaceae gynostemma pentaphyllum genus herbaceous perennial vine plant, the precious Chinese medicine material that can be used for protective foods is listed in top grade in < < Shennong Bencaojing > >.Composition Study shows, gynostemma pentaphylla contains multiple nutritional components and the functional health factors such as gypenoside, flavones, polysaccharide, VITAMIN, organic acid, alkaloid, protein.The medical treatment of gynostemma pentaphylla and medicine healthy sofa are worth oneself and studies have reported that, to suppressing tumour, prevent aging, reducing blood fat, strengthening immunity, sedation-analgesia, cardioprotection and liver etc. all has definite curative effect clinically.In recent years, research shows that gynostemma pentaphylla has multiple physiologically active, and gynostemma pentaphylla has antifatigue, reduces lipid peroxide, promotes cell metabolism and the clinical treatment deficiency of vital energy, white hair and prevents and treats senile disease, anticancer aspect has active effect.
Gynostemma pentaphylla has wide exploitation prospect.Because it has the main effect of ginseng, without the side effect of ginseng, therefore cause domestic and international expert's great attention again.In recent years, there is keen interest in the medical scholar's Gynostemma pentaphyllum Makino of Japan, spent a large amount of manpower financial capacities to study this long and slender thin grass, even agree with the price of several thousand dollars per ton, from China's import, to have absolutely proved that gynostemma pentaphylla is a kind of herbal plant resource with wide purposes.The rice vinegar made with gypenoside can hypotensive, decreasing cholesterol: gynostemma pentaphylla can with ethanol, V
e, V
abe mixed and made into the beverage as tea; Gynostemma pentaphylla and V
cmix and can be made into reodorant; Gynostemma pentaphylla and glycerine are made hair conditioner, can prevent white hair; Japan take gynostemma pentaphylla and makes " long life wine " as raw material; China Xi'an City, Shanxi Province has produced the series product such as strand aquamaine, gynostemma pentaphylla tea, gynostemma cola drink, gynostemma pentaphylla royal jelly; The Guangxi beverages such as gynostemma pentaphylla dew, gynostemma pentaphylla granule of having gone into operation; Guangdong Province has produced " Rhizome or herb of Fiveleaf Gynostemma essence " gynostemma pentaphylla product; Longhai City, Fujian Province group has produced " the sweet tea in Kowloon ", but the food industries that at present not yet realizes mass-producing at China's gynostemma pentaphylla product because of the reason of the aspects such as effect, production technology melts and send out, and still take herbal medicine compatibility agent as main.
Matrimony vine is the herbal medicine of the tool using value of China's healthcare field and application prospect, at present the main medicinal kind of matrimony vine be lycium barbarum (
lycium barbarum L.), matrimony vine whole body is precious, according to LI Shi-Zhen < < Compendium of Materia Medica > >, records " hard smart bone, goes fatigue for matrimony vine, kidney-tonifying sperm-generating; nourishing the liver, improving eyesight; easy color, bleaches, and improving eyesight is calmed the nerves, and makes us long-lived ".It is rich in various active material, and one of lycium barbarum polysaccharide (LBP) is its main active ingredient, have increase white corpuscle active, promote that liver cell is newborn, have immunomodulatory, antitumor, protect the liver, step-down, the hypoglycemic anti-ageing multiple effect of waiting for a long time.
The present invention be take gynostemma pentaphylla as prescription basis, compatibility matrimony vine, be aided with Chinese sorghum, utilize high reactivity Wine-making yeast and the Chinese medicine with health and medical function to carry out compound fermentation, prepare a kind of new health promoting wine with gynostemma pentaphylla and the effect of matrimony vine double health, the nutritious instant edible again of this product, both the sweet-smelling that had kept wine, the medical health care effect of the herbal medicine such as gynostemma pentaphylla, matrimony vine and alcohol taste drifting fragrance, unique flavor have been retained again, be a kind of very distinctive Chinese herbal health care wine, be applicable to multiple crowd edible.In addition, the present invention expands herbal medicine in the effective way of the application of healthcare field.
Summary of the invention
The object of the present invention is to provide a kind of gynostemma pentaphylla complex ferment health promoting wine and production technique, it is that raw material is produced heathy gynostemma pentaphyllum wine by zymamsis that gynostemma pentaphylla, matrimony vine, Chinese sorghum are selected in this invention, this product vinosity gentleness is tasty and refreshing, unique flavor, be of high nutritive value, substantially keep gynostemma pentaphylla, matrimony vine natural nutrient component, and be rich in gypenoside, multiple amino acids, VITAMIN, flavones, alkaloid, the mineral substance isoreactivity nutritional factor of needed by human body.
For achieving the above object, the technical solution adopted in the present invention is:
A gynostemma pentaphylla complex ferment health promoting wine, is characterized in that: be to utilize high reactivity Wine-making yeast fermentation to make by composite fermentation liquid, wherein said composite fermentation liquid is the mixed solution by gynostemma pentaphyllum extracting solution, wolfberry juice and Chinese sorghum saccharified liquid.
In described composite fermentation liquid, each component proportion is: gynostemma pentaphyllum extracting solution 15～20%, wolfberry juice 10～15%, Chinese sorghum saccharified liquid 65～75%.
Described gynostemma pentaphyllum extracting solution is prepared by following method: the gynostemma pentaphylla after pulverizing is dissolved in to pH7.5～8.0(Na
2cO
3adjusting), in pure water, solid-liquid ratio is 1:3～5; Then under ultrasonic wave subsidiary conditions, lixiviate while stirring, 60～75 ℃ of extraction temperatures, extraction time 30min.Lixiviate finishes rear filtration, and filter residue continues lixiviate.After lixiviate 3 times, merge vat liquor and lixiviate residue and obtain gynostemma pentaphyllum extracting solution.
Described wolfberry juice is prepared by following method: take a certain amount of matrimony vine, add the water of 10 times, put into 70～80 ℃ of water-baths and soak 2 ~ 3h, then making beating.
Described Chinese sorghum saccharified liquid is by the preparation of following method: select full, without going mouldy, the Chinese sorghum of free from extraneous odour, water rinses, and drips clean pulp-water; Be placed in clean container and flood with clear water, water addition ratio example is 300mL water/100g Chinese sorghum, and dipping temperature is controlled at 60 ℃, and dipping time is controlled at 24h; 121 ℃ of boiling 30min, require rice grain soft after boiling, ripe and do not stick with paste, outer soft, interior without the white heart in hard; Well-done Chinese sorghum is worn into Rice & peanut milk in organizing pulverizer, add 2% α-amylase, 70 ℃ of liquefaction 30min, liquefy as infuscated dilute liquid; Temperature control saccharification under constant temperature, saccharification pH is controlled at 4.5～5.5, and saccharifying enzyme add-on is 1.5%, and saccharification temperature is 60 ℃ of amylase optimum temperatures, and saccharification time is 2h; Filtration makes Chinese sorghum saccharified liquid.
The invention provides a kind of gynostemma pentaphylla complex ferment health promoting wine and production technique, is by following method preparation: gynostemma pentaphyllum extracting solution, wolfberry juice and Chinese sorghum saccharified liquid are mixed in proportion to allotment, add 0.15% (NH
4)
2sO
4, 0.15% KH
2pO
4, 0.1%MgSO
4; Add the dry yeast after activation, inoculum size is 6～10%; Temperature controlled fermentation under quiescent conditions, leavening temperature is controlled at 26～28 ℃, and fermentation time is 72～96h; After fermentation ends, by coarse filtration method, realize slag liquid separated; For promoting the stable and clarification of wine body, wine liquid is placed in to ageing under low temperature; The alcoholic strength 10%～12% of adjustment heathy gynostemma pentaphyllum wine/(
v/v), add 1～1.5g/L inositol, 1～2g/L taurine, 5～10g/L citric acid, 0～10g/L sucrose, 0～20g/L honey; With aperture, be the micro-pore-film filtration heathy gynostemma pentaphyllum wine of 0.15 μ m; In sterile filling production line, filling and sealing makes gynostemma pentaphylla complex ferment health promoting wine.
The invention provides a kind of gynostemma pentaphylla complex ferment health promoting wine and production technique, in technique, α-amylase used is Beijing extensive and profound in meaning star biotechnology limited liability company delicatessen food level product, saccharifying enzyme used is Shandong Province grand mcroorganism engineering limited liability company delicatessen food level product, and fermented yeast used is commercially available Angel TH Active Dry Yeast.
The invention provides a kind of production technique of gynostemma pentaphylla complex ferment health promoting wine, wherein the product feature of heathy gynostemma pentaphyllum wine be the wine degree of heathy gynostemma pentaphyllum wine be 10%～12%/(
v/v), sugar degree≤4 g/L, total acid (in oxysuccinic acid) 5～8 g/L, volatile acid (with acetometer) < 1.1 g/L, sugar-free extract>=17 g/L; Heathy gynostemma pentaphyllum wine and women-sensual pursuits pool is red-brown, sparkling and crystal-clear transparent, no suspended substance and throw out; Entrance is soft pure and honest, comfortable tasty and refreshing, and all tastes are coordinated.
The invention provides a kind of gynostemma pentaphylla complex ferment health promoting wine and production technique, wherein the product of heathy gynostemma pentaphyllum wine has profit cardiopulmonary, hypotensive, tonifying the five internal organs, controls the effects such as deficient, strengthening immunity; Transformation Application of the present invention not only can change drinks consumption result, meet the demand of the people to health-care food, be of value to national health, and can high-valuedly make full use of gynostemma pentaphylla resource, increase the gynostemma pentaphylla growing area people's income, drive farmer richness.
The invention provides a kind of production technique of gynostemma pentaphylla complex ferment health promoting wine, it is advantageous that: the one, the technique of employing ultrasonic-assisted extraction, and by microorganism fermentative action, promoted the extraction yield of active substance, improved the nutritive value of heathy gynostemma pentaphyllum wine; The 2nd, adopt gynostemma pentaphyllum extracting solution, wolfberry juice and Chinese sorghum saccharified liquid complex ferment, both guaranteed the sugared content in initial fermented liquid, improved again the trophic level of heathy gynostemma pentaphyllum wine; The 3rd, adopt complex ferment technique, to compare health promoting wine and blend production technique and have more advantage, product taste and trophic level are higher; The 4th, the production technique of employing micro-pore-film filtration, degerming, good impurity removing effect, product clarity is high, and sterilising effect is thorough, has substituted traditional pasteurization, and in product, nutritive ingredient loss is little.
Embodiment
embodiment 1:
With gynostemma pentaphylla, matrimony vine and Chinese sorghum complex ferment, prepare gynostemma pentaphylla complex ferment type health promoting wine, its concrete production technique is as follows:
1) gynostemma pentaphyllum extracting solution preparation: the gynostemma pentaphylla after pulverizing is dissolved in to pH7.5～8.0(Na
2cO
3adjusting), in pure water, solid-liquid ratio is 1:3～5; Then under ultrasonic wave subsidiary conditions, lixiviate while stirring, 60～75 ℃ of extraction temperatures, extraction time 30min.Lixiviate finishes rear filtration, and filter residue continues lixiviate.After lixiviate 3 times, merge vat liquor and lixiviate residue and obtain gynostemma pentaphyllum extracting solution;
2) wolfberry juice preparation: take a certain amount of matrimony vine, add the water of 10 times, put into 75 ℃ of water-baths and soak 2 ~ 3h, then making beating;
3) Chinese sorghum saccharified liquid preparation: selection pure white is full, nothing is gone mouldy, the Chinese sorghum of free from extraneous odour, and water rinses, and drips clean pulp-water; Be placed in clean container and flood with clear water, water addition ratio example is 300mL water/100g Chinese sorghum, and dipping temperature is controlled at 60 ℃, and dipping time is controlled at 24h; 121 ℃ of boiling 30min, require rice grain soft after boiling, ripe and do not stick with paste, outer soft, interior without the white heart in hard; Well-done Chinese sorghum is worn into Rice & peanut milk in organizing pulverizer, add 2% α-amylase, 70 ℃ of liquefaction 30min, liquefy as infuscated dilute liquid; Temperature control saccharification under constant temperature, saccharification pH is controlled at 4.5～5.5, and saccharifying enzyme add-on is 1.5%, and saccharification temperature is 60 ℃ of amylase optimum temperatures, and saccharification time is 2h, filters and makes Chinese sorghum saccharified liquid;
4) composite fermentation liquid allotment: gynostemma pentaphyllum extracting solution, wolfberry juice and Chinese sorghum saccharified liquid, according to 15%, 15%, 70% ratio mixing preparation, are added to 0.15% (NH
4)
2sO
4, 0.15% KH
2pO
4, 0.1%MgSO
4;
5) add starter: add the dry yeast after activation, inoculum size is 8%;
6) fermentation: temperature controlled fermentation under constant temperature, leavening temperature is controlled at 26～28 ℃, and fermentation time is 84h;
7) slag liquid is separated: after fermentation ends, by filtration method, realize slag liquid separated;
8) ageing: wine liquid is placed in to ageing under low temperature;
9) allotment: the alcoholic strength 10%～12% of adjustment heathy gynostemma pentaphyllum wine/(
v/v), in following ratio, add 1g/L inositol, 1g/L taurine, 5g/L citric acid, 5g/L sucrose, 10g/L honey; ;
10) micro-pore-film filtration: be the micro-pore-film filtration heathy gynostemma pentaphyllum wine of 0.15 μ m with aperture;
11) sterile filling sealing: filling and sealing in sterile filling production line.
embodiment 2:
With gynostemma pentaphylla, matrimony vine and Chinese sorghum complex ferment, prepare gynostemma pentaphylla complex ferment type health promoting wine, its concrete production technique is as follows:
1) gynostemma pentaphyllum extracting solution preparation: the gynostemma pentaphylla after pulverizing is dissolved in to pH7.5～8.0(Na
2cO
3adjusting), in pure water, solid-liquid ratio is 1:3～5; Then under ultrasonic wave subsidiary conditions, lixiviate while stirring, 60～75 ℃ of extraction temperatures, extraction time 30min.Lixiviate finishes rear filtration, and filter residue continues lixiviate.After lixiviate 3 times, merge vat liquor and lixiviate residue and obtain gynostemma pentaphyllum extracting solution;
2) wolfberry juice preparation: take a certain amount of matrimony vine, add the water of 10 times, put into 75 ℃ of water-baths and soak 2 ~ 3h, then making beating;
3) Chinese sorghum saccharified liquid preparation: selection pure white is full, nothing is gone mouldy, the Chinese sorghum of free from extraneous odour, and water rinses, and drips clean pulp-water; Be placed in clean container and flood with clear water, water addition ratio example is 300mL water/100g Chinese sorghum, and dipping temperature is controlled at 60 ℃, and dipping time is controlled at 24h; 121 ℃ of boiling 30min, require rice grain soft after boiling, ripe and do not stick with paste, outer soft, interior without the white heart in hard; Well-done Chinese sorghum is worn into Rice & peanut milk in organizing pulverizer, add 2% α-amylase, 70 ℃ of liquefaction 30min, liquefy as infuscated dilute liquid; Temperature control saccharification under constant temperature, saccharification pH is controlled at 4.5～5.5, and saccharifying enzyme add-on is 1.5%, and saccharification temperature is 60 ℃ of amylase optimum temperatures, and saccharification time is 2h, filters and makes Chinese sorghum saccharified liquid;
4) composite fermentation liquid allotment: gynostemma pentaphyllum extracting solution, wolfberry juice and Chinese sorghum saccharified liquid, according to the ratio mixing preparation of 20%:10%:70%, are added to 0.15% (NH
4)
2sO
4, 0.15% KH
2pO
4, 0.1%MgSO
4;
5) add starter: add the dry yeast after activation, inoculum size is 6%;
6) fermentation: temperature controlled fermentation under constant temperature, leavening temperature is controlled at 26～28 ℃, and fermentation time is 72h;
7) slag liquid is separated: after fermentation ends, by filtration method, realize slag liquid separated;
8) ageing: wine liquid is placed in to ageing under low temperature;
9) allotment: the alcoholic strength 10%～12% of adjustment heathy gynostemma pentaphyllum wine/(
v/v), in following ratio, add 1.5g/L inositol, 2g/L taurine, 10g/L citric acid, 10g/L sucrose, 10g/L honey; ;
10) micro-pore-film filtration: be the micro-pore-film filtration heathy gynostemma pentaphyllum wine of 0.15 μ m with aperture;
11) sterile filling sealing: filling and sealing in sterile filling production line.
embodiment 3:
With gynostemma pentaphylla, matrimony vine and Chinese sorghum complex ferment, prepare gynostemma pentaphylla complex ferment type health promoting wine, its concrete production technique is as follows:
1) gynostemma pentaphyllum extracting solution preparation: the gynostemma pentaphylla after pulverizing is dissolved in to pH7.5～8.0(Na
2cO
3adjusting), in pure water, solid-liquid ratio is 1:3～5; Then under ultrasonic wave subsidiary conditions, lixiviate while stirring, 60～75 ℃ of extraction temperatures, extraction time 30min.Lixiviate finishes rear filtration, and filter residue continues lixiviate.After lixiviate 3 times, merge vat liquor and lixiviate residue and obtain gynostemma pentaphyllum extracting solution;
2) wolfberry juice preparation: take a certain amount of matrimony vine, add the water of 10 times, put into 75 ℃ of water-baths and soak 2 ~ 3h, then making beating;
3) Chinese sorghum saccharified liquid preparation: selection pure white is full, nothing is gone mouldy, the Chinese sorghum of free from extraneous odour, and water rinses, and drips clean pulp-water; Be placed in clean container and flood with clear water, water addition ratio example is 300mL water/100g Chinese sorghum, and dipping temperature is controlled at 60 ℃, and dipping time is controlled at 24h; 121 ℃ of boiling 30min, require rice grain soft after boiling, ripe and do not stick with paste, outer soft, interior without the white heart in hard; Well-done Chinese sorghum is worn into Rice & peanut milk in organizing pulverizer, add 2% α-amylase, 70 ℃ of liquefaction 30min, liquefy as infuscated dilute liquid; Temperature control saccharification under constant temperature, saccharification pH is controlled at 4.5～5.5, and saccharifying enzyme add-on is 1.5%, and saccharification temperature is 60 ℃ of amylase optimum temperatures, and saccharification time is 2h, filters and makes Chinese sorghum saccharified liquid;
4) composite fermentation liquid allotment: gynostemma pentaphyllum extracting solution, wolfberry juice and Chinese sorghum saccharified liquid, according to 17.5%, 12.5%, 70% ratio mixing preparation, are added to 0.15% (NH
4)
2sO
4, 0.15% KH
2pO
4, 0.1%MgSO
4;
5) add starter: add the dry yeast after activation, inoculum size is 6%;
6) fermentation: temperature controlled fermentation under constant temperature, leavening temperature is controlled at 26～28 ℃, and fermentation time is 96h;
7) slag liquid is separated: after fermentation ends, by filtration method, realize slag liquid separated;
8) ageing: wine liquid is placed in to ageing under low temperature;
9) allotment: the alcoholic strength 10%～12% of adjustment heathy gynostemma pentaphyllum wine/(
v/v), in following ratio, add 1.2g/L inositol, 1.5g/L taurine, 8g/L citric acid, 5g/L sucrose, 10g/L honey; ;
10) micro-pore-film filtration: be the micro-pore-film filtration heathy gynostemma pentaphyllum wine of 0.15 μ m with aperture;
11) sterile filling sealing: filling and sealing in sterile filling production line.
Above embodiment is only for technical scheme of the present invention is described, but not is limited; Although with reference to previous embodiment, to being had been described in detail by invention, for the person of ordinary skill of the art, the technical scheme that still can record previous embodiment is modified, or part technical characterictic is wherein equal to replacement; And to these modifications or replacement, do not make the spirit and scope of essence disengaging the present invention technical scheme required for protection of appropriate technical solution.
Claims (6)
1. a gynostemma pentaphylla complex ferment type health promoting wine, is characterized in that: be to be made by high reactivity fermentation by saccharomyces cerevisiae by composite fermentation liquid.
2. composite fermentation liquid according to claim 1, it is characterized in that: be the mixed solution by gynostemma pentaphyllum extracting solution, wolfberry juice and Chinese sorghum saccharified liquid, each component proportion is: gynostemma pentaphyllum extracting solution 15～20%, wolfberry juice 10～15%, Chinese sorghum saccharified liquid 65～75%.
3. the fermentation manufacturing technique of gynostemma pentaphylla complex ferment type health promoting wine according to claim 1, is characterized in that: gynostemma pentaphyllum extracting solution, wolfberry juice and Chinese sorghum saccharified liquid, in ratio mixing preparation described in claim 2, are added to 0.15% (NH
4)
2sO
4, 0.15% KH
2pO
4, 0.1%MgSO
4; Add the dry yeast after activation, inoculum size is 6～10%; Temperature controlled fermentation under quiescent conditions, leavening temperature is controlled at 26～28 ℃, and fermentation time is 72～96h; After fermentation ends, by coarse filtration method, realize slag liquid separated; For promoting the stable and clarification of wine body, wine liquid is placed in to ageing under low temperature; The alcoholic strength 10%～12% of adjustment heathy gynostemma pentaphyllum wine/(
v/v), add 1～1.5g/L inositol, 1～2g/L taurine, 5～10g/L citric acid, 0～10g/L sucrose, 0～20g/L honey; With aperture, be the micro-pore-film filtration heathy gynostemma pentaphyllum wine of 0.15 μ m; In sterile filling production line, filling and sealing makes gynostemma pentaphylla complex ferment health promoting wine.
4. gynostemma pentaphyllum extracting solution according to claim 2, is characterized in that: the gynostemma pentaphylla after pulverizing is dissolved in to pH7.5～8.0(Na
2cO
3adjusting), in pure water, solid-liquid ratio is 1:3～5; Then under ultrasonic wave subsidiary conditions, lixiviate while stirring, 60～75 ℃ of extraction temperatures, extraction time 30min; Lixiviate finishes rear filtration, and filter residue continues lixiviate; After lixiviate 3 times, merge vat liquor and lixiviate residue and obtain gynostemma pentaphyllum extracting solution.
5. wolfberry juice according to claim 2, is characterized in that: take a certain amount of matrimony vine, add the water of 10 times, put into 75 ℃ of water-baths and soak 2h ~ 3h, then making beating.
6. Chinese sorghum saccharified liquid according to claim 2, is characterized in that: select full, without going mouldy, the Chinese sorghum of free from extraneous odour, water rinses, and drips clean pulp-water; Be placed in clean container and flood with clear water, water addition ratio example is 300mL water/100g Chinese sorghum, and dipping temperature is controlled at 60 ℃, and dipping time is controlled at 24h; 121 ℃ of boiling 30min, require rice grain soft after boiling, ripe and do not stick with paste, outer soft, interior without the white heart in hard; Well-done Chinese sorghum is worn into Rice & peanut milk in organizing pulverizer, add 2% α-amylase, 70 ℃ of liquefaction 30min, liquefy as infuscated dilute liquid; Temperature control saccharification under constant temperature, saccharification pH is controlled at 4.5～5.5, and saccharifying enzyme add-on is 1.5%, and saccharification temperature is 60 ℃ of amylase optimum temperatures, and saccharification time is 2h; Filtration makes Chinese sorghum saccharified liquid.
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| CN107227226A (en) * | 2017-07-07 | 2017-10-03 | 平利县绞股蓝研究所 | A kind of compound gynostemma pentaphylla powder sweet rice wine and preparation method thereof |
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