CN103642625B - A kind of Composite fermentation type Chinese angelica root health wine and production technology thereof - Google Patents

A kind of Composite fermentation type Chinese angelica root health wine and production technology thereof Download PDF

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CN103642625B
CN103642625B CN201310604763.2A CN201310604763A CN103642625B CN 103642625 B CN103642625 B CN 103642625B CN 201310604763 A CN201310604763 A CN 201310604763A CN 103642625 B CN103642625 B CN 103642625B
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chinese angelica
angelica root
rice
radix angelicae
angelicae sinensis
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CN103642625A (en
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董书阁
侯文燕
董静静
王金波
段智岗
赵建伟
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Hangzhou royal life Biotechnology Co., Ltd.
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Qingdao Jiarui Biological Technology Co Ltd
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Abstract

Disclosure one Composite fermentation type Chinese angelica root health wine and production technology thereof, this invention selects Radix Angelicae Sinensis, Fructus Lycii, rice to be that raw material prepares Chinese angelica root health wine by composite fermentation production technology, this product vinosity gentleness is tasty and refreshing, unique flavor, it is of high nutritive value, the basic natural nutrient component kept in Radix Angelicae Sinensis, and rich in the Radix Angelicae Sinensis polysaccharide of needed by human body, several amino acids, vitamin, flavone and mineral, there is replenishing and activating blood, menstruction regulating and pain relieving, loosening bowel to relieve constipation, fatigue alleviating, anti-ageing anti-old, effects such as beauty treatment of refreshing oneself.The invention have the advantages that: one is adopt ultrasonic assistant extraction process, and by fermentable effect, active substance extraction ratio is high, improves the nutritive value of Chinese angelica root health wine;Two is adopt Radix Angelicae Sinensis extracting solution, wolfberry juice and rice saccharified liquid composite fermentation, improves the trophic level of Chinese angelica root health wine;Three is the production technology adopting micro-pore-film filtration, and product clarity is high, degerming, good impurity removing effect, and sterilization effect is thorough, instead of traditional pasteurization, and product Middle nutrition component damages is little.

Description

A kind of Composite fermentation type Chinese angelica root health wine and production technology thereof
Technical field
The present invention relates to a kind of Composite fermentation type Chinese angelica root health wine and preparation method thereof, belong to herbal health care field of food.
Background technology
In recent years, raising day by day along with living standard, the health perception of people is more and more stronger, consumption and the purchasing power of health-product market also constantly increase, particularly herbal health care product contains extremely abundant nutritional labeling, and not only wherein amino acid classes is complete, rich in the various trace elements such as potassium, calcium, and vitamin, the deep favor by consumer.Fermented type health promoting wine not only contains the active nutrient component in vegetable Chinese herbal medicine to the great health-care effect of human body, and produce substantial amounts of various nutritional labeling (such as sugar, protein, essential amino acid etc.) during the fermentation, appropriateness is drunk and can be played good health-care effect, becomes the product of herbal health care field of food or even whole field of health care food most development prospect.
When the dry root being classified as umbelliferae angelica.Main product in Gansu, Yunnan, Sichuan, Shaanxi, the ground such as Hubei.It is warm in nature, sweet in the mouth, pungent.Radix Angelicae Sinensis, GUIXIN, spleen channel.There is replenishing and activating blood, menstruction regulating and pain relieving, effect of loosening bowel to relieve constipation.It is gas medicine in blood, hematonic will.For blood deficiency and yellow complexion, dizziness cardiopalmus, menoxenia, amenorrhea dysmenorrhea, rheumatic arthralgia, injury from falling down.Before more than 2,000 years, the ancient china people treat disease with it, and so far, Radix Angelicae Sinensis still has been widely used in clinic, have saying of ten side's rules for doing division with a one-digit divisor on the abacus.Modern study result shows that cardiovascular system is being increased heart blood supply by Radix Angelicae Sinensis, reduces myocardial oxygen consumption, protecting myocardial cell;Expand blood vessel, reduce vascular resistance, improve the effects such as organic blood flow volume, and Radix Angelicae Sinensis has antitumor, anti-old, promotion hemopoietic antibacterial, anticancer, anti-ageing and beautification function.
Fructus Lycii is the Chinese herbal medicine of China's healthcare field most using value and application prospect, the main medical species of current Fructus Lycii be lycium barbarum (LyciumbarbarumL.), Fructus Lycii whole body is precious, records " Fructus Lycii, kidney-tonifying sperm-generating, nourishing the liver, improving eyesight, hard essence bone, fatigue taking away, easy color, bleach, and improving eyesight is calmed the nerves, and makes us long-lived " according to Li Shizhen (1518-1593 A.D.) Compendium of Material Medica.It is rich in various active material, and lycium barbarum polysaccharide (LBP) is one of its main active, there is increase leukocyte activity, promote that hepatocyte is newborn, have immunomodulating, antitumor, protect the liver, blood pressure lowering, the anti-ageing multiple effect of waiting for a long time of blood sugar lowering.
The present invention is with when being classified as prescription basis, compatibility Fructus Lycii, it is aided with rice, high activity fermentation by saccharomyces cerevisiae is utilized to have the Chinese herbal medicine of health-care effect, prepare and a kind of new there is Radix Angelicae Sinensis and the health promoting wine of the dual health benefit of Fructus Lycii, both the medical health care effect of the Chinese herbal medicine such as Radix Angelicae Sinensis, Fructus Lycii had been remained, expand the application approach of Chinese herbal health care wine, maintain again the sweet-smelling of wine, it it is the characteristic Chinese herbal health care wine of a kind of nutritious, instant edible, unique flavor, it is suitable for multiple drunk by people, meets people's demand to health-care food.
Summary of the invention
It is an object of the invention to provide a kind of Composite fermentation type Chinese angelica root health wine and production technology thereof, this invention selects Radix Angelicae Sinensis, Fructus Lycii, rice to be that raw material prepares Chinese angelica root health wine by composite fermentation production technology, this product vinosity gentleness is tasty and refreshing, unique flavor, it is of high nutritive value, the basic natural nutrient component kept in Radix Angelicae Sinensis, and rich in the Radix Angelicae Sinensis polysaccharide of needed by human body, several amino acids, vitamin, flavone and mineral, there is replenishing and activating blood, menstruction regulating and pain relieving, loosening bowel to relieve constipation, fatigue alleviating, anti-ageing anti-old, effects such as beauty treatment of refreshing oneself.
For achieving the above object, the technical solution adopted in the present invention is:
The present invention provides a kind of Composite fermentation type Chinese angelica root health wine, it is characterised in that: fermented type Chinese angelica root health wine is to be prepared by high activity fermentation by saccharomyces cerevisiae composite fermentation liquid.
Above-mentioned composite fermentation liquid is the mixed liquor of Radix Angelicae Sinensis extracting solution, wolfberry juice and rice saccharified liquid, and each component proportion is: Radix Angelicae Sinensis extracting solution 15~20%, wolfberry juice 8~12%, rice saccharified liquid 68~77%.
Described Radix Angelicae Sinensis extracting solution is to prepare by following method: the Radix Angelicae Sinensis dry product after pulverizing is dipped in pH is 7.5~8.0(Na2CO3Regulate) pure water in, solid-liquid ratio is 1:3~5;Lixiviate 20~30min when ultrasonic assistant, extraction temperature 60~70 DEG C, namely lixiviate obtains Radix Angelicae Sinensis extracting solution after terminating.
Described wolfberry juice is prepared by following method: weigh a certain amount of Fructus Lycii, adds the water of 10 times, puts into immersion 2 ~ 3h in 75 DEG C of water-baths, then pulls an oar.
Described rice saccharified liquid is prepared by following method: selection pure white is full, nothing is gone mouldy, the rice of free from extraneous odour, rinses with water, drips clean pulp-water;Being placed in the container of cleaning and impregnate with clear water, the ratio of adding water is 300mL water/100g rice, and dipping temperature controls at about 60 DEG C, and dip time controls at 24h;121 DEG C of steaming and decocting 30min, require after steaming and decocting that rice grain is soft, ripe and do not stick with paste, outer hard in soft, interior without the white heart;Well-done rice is worn in tissue pulverizer Rice & peanut milk, adds the α-amylase of 2%, 70 DEG C of liquefaction 30min, liquefy as infuscated dilute liquid;Temperature control saccharifying under constant temperature, saccharifying pH controls 4.5~5.5, and saccharifying enzyme addition is 1.5%, and saccharification temperature is amylase optimum temperature 60 DEG C, and saccharificatinn period is 2~3h, filters and prepares rice saccharified liquid.
The present invention provides a kind of Composite fermentation type Chinese angelica root health wine and production technology thereof, it is characterized in that: Composite fermentation type Chinese angelica root health wine is prepared by following method: Radix Angelicae Sinensis extracting solution, wolfberry juice and rice saccharified liquid are mixed in proportion allotment, add 0.20% (NH4)2SO4、0.15%KH2PO4、0.10%MgSO4;Adding the dry yeast after activation, inoculum concentration is 6~10%;Temperature controlled fermentation under slow stirring, fermentation temperature controls at 26~28 DEG C, and fermentation time is 48~72h;Slag-liquid separation is realized by coarse filtration method after fermentation ends;For promoting the stable of wine body and clarification, wine liquid is placed under 0~10 DEG C of condition aging 20~30 days;Adjust the alcoholic strength 10%~12% of Chinese angelica root health wine/(v/v), add 1~1.5g/L inositol, 1~2g/L taurine, 5~10g/L citric acid, 5~10g/L oligomeric isomaltose, 5~20g/L Mel;With the micro-pore-film filtration Chinese angelica root health wine that aperture is 0.15 μm;In sterile filling production line, filling and sealing prepares Composite fermentation type Chinese angelica root health wine.
The present invention provides a kind of Composite fermentation type Chinese angelica root health wine and production technology thereof, and in technique, α-amylase used, saccharifying enzyme are the delicatessen food level product that letter (Denmark) Bioisystech Co., Ltd of Novi produces;Fermented yeast used is commercially available Angel TH Active Dry Yeast.
The present invention provides a kind of Composite fermentation type Chinese angelica root health wine and production technology thereof, wherein the product of Chinese angelica root health wine be characterised by the wine degree of Chinese angelica root health wine be 10%~12%/(v/v), sugar content≤4g/L, total acid (in malic acid) 5~8g/L, volatile acid (with Acetometer)<1.1g/L, sugar-free extract>=17g/L;Chinese angelica root health wine and women-sensual pursuits pool is brownish red, crystal clear, no suspended substance and precipitate;Entrance is soft pure and honest, comfortable tasty and refreshing, and all tastes are coordinated.
The present invention provides a kind of Composite fermentation type Chinese angelica root health wine and production technology thereof, and wherein the product of Chinese angelica root health wine has replenishing and activating blood, menstruction regulating and pain relieving, loosening bowel to relieve constipation, fatigue alleviating, anti-ageing anti-old, effect improved looks of refreshing oneself;The Transformation Application of the present invention is possible not only to change drinks consumption result, meets people's demand to health-care food, is of value to national health, and high-valued can make full use of Radix Angelicae Sinensis resource, increase the income of the Radix Angelicae Sinensis growing area people, drives farmer richness.
The present invention provides a kind of Composite fermentation type Chinese angelica root health wine and production technology thereof, it is advantageous that: one is adopt ultrasonic assistant extraction process, and during the fermentation by the Degradation of microorganism, improve the extraction ratio of active substance, improve the nutritive value of Chinese angelica root health wine;Two is adopt Radix Angelicae Sinensis extracting solution, wolfberry juice and rice saccharified liquid composite fermentation, both ensure that the sugared content in Preliminary fermentation liquid, and had improve again the trophic level of Chinese angelica root health wine;Three is adopt composite fermentation technique, compares health promoting wine and blends production technology more advantage, and product taste and trophic level are higher;Four is the production technology adopting micro-pore-film filtration, and product clarity is high, degerming, good impurity removing effect, and sterilization effect is thorough, instead of traditional pasteurization, and product Middle nutrition component damages is little.
Detailed description of the invention
Embodiment 1:
Preparing Chinese angelica root health wine with Radix Angelicae Sinensis, Fructus Lycii and rice composite fermentation, its concrete production technology is as follows:
1) prepared by Radix Angelicae Sinensis extracting solution: the Radix Angelicae Sinensis dry product after pulverizing is dipped in pH is 7.5~8.0(Na2CO3Regulate) pure water in, solid-liquid ratio is 1:3;Lixiviate 20~30min when ultrasonic assistant, extraction temperature 60~70 DEG C, namely lixiviate obtains Radix Angelicae Sinensis extracting solution after terminating;
2) prepared by wolfberry juice: weigh a certain amount of Fructus Lycii, adds the water of 10 times, puts into immersion 2 ~ 3h in 75 DEG C of water-baths, then pulls an oar;
3) prepared by rice saccharified liquid: selection pure white is full, nothing is gone mouldy, the rice of free from extraneous odour, rinses with water, drips clean pulp-water;Being placed in the container of cleaning and impregnate with clear water, the ratio of adding water is 300mL water/100g rice, and dipping temperature controls at about 60 DEG C, and dip time controls at 24h;121 DEG C of steaming and decocting 30min, require after steaming and decocting that rice grain is soft, ripe and do not stick with paste, outer hard in soft, interior without the white heart;Well-done rice is worn in tissue pulverizer Rice & peanut milk, adds the α-amylase of 2%, 70 DEG C of liquefaction 30min, liquefy as infuscated dilute liquid;Temperature control saccharifying under constant temperature, saccharifying pH controls 4.5~5.5, and saccharifying enzyme addition is 1.5%, and saccharification temperature is amylase optimum temperature 60 DEG C, and saccharificatinn period is 2~3h, filters and prepares rice saccharified liquid;
4) composite fermentation liquid allotment: by Radix Angelicae Sinensis extracting solution, wolfberry juice and rice saccharified liquid according to the ratio mixing preparation of 15%, 12%, 73%, add 0.20% (NH4)2SO4、0.15%KH2PO4、0.1%MgSO4
5) leaven is added: adding the dry yeast after activation, inoculum concentration is 8%;
6) fermentation: temperature controlled fermentation under slow stirring, fermentation temperature controls at 26~28 DEG C, and fermentation time is 48h;
7) slag-liquid separation: realize slag-liquid separation by Filtration after fermentation ends;
8) aging: wine liquid is placed under 0~10 DEG C of condition aging 20~30 days;
9) allotment: adjust the alcoholic strength 10%~12% of Chinese angelica root health wine/(v/v), add 1g/L inositol, 1g/L taurine, 10g/L citric acid, 5g/L oligomeric isomaltose, 10g/L Mel in following ratio;
10) micro-pore-film filtration: with the micro-pore-film filtration Chinese angelica root health wine that aperture is 0.15 μm;
11) sterile filling sealing: filling and sealing in sterile filling production line.
Embodiment 2:
Preparing Chinese angelica root health wine with Radix Angelicae Sinensis, Fructus Lycii and rice composite fermentation, its concrete production technology is as follows:
1) prepared by Radix Angelicae Sinensis extracting solution: the Radix Angelicae Sinensis dry product after pulverizing is dipped in pH is 7.5~8.0(Na2CO3Regulate) pure water in, solid-liquid ratio is 1:4;Lixiviate 20~30min when ultrasonic assistant, extraction temperature 60~70 DEG C, namely lixiviate obtains Radix Angelicae Sinensis extracting solution after terminating;
2) prepared by wolfberry juice: weigh a certain amount of Fructus Lycii, adds the water of 10 times, puts into immersion 2 ~ 3h in 75 DEG C of water-baths, then pulls an oar;
3) prepared by rice saccharified liquid: selection pure white is full, nothing is gone mouldy, the rice of free from extraneous odour, rinses with water, drips clean pulp-water;Being placed in the container of cleaning and impregnate with clear water, the ratio of adding water is 300mL water/100g rice, and dipping temperature controls at about 60 DEG C, and dip time controls at 24h;121 DEG C of steaming and decocting 30min, require after steaming and decocting that rice grain is soft, ripe and do not stick with paste, outer hard in soft, interior without the white heart;Well-done rice is worn in tissue pulverizer Rice & peanut milk, adds the α-amylase of 2%, 70 DEG C of liquefaction 30min, liquefy as infuscated dilute liquid;Temperature control saccharifying under constant temperature, saccharifying pH controls 4.5~5.5, and saccharifying enzyme addition is 1.5%, and saccharification temperature is amylase optimum temperature 60 DEG C, and saccharificatinn period is 2~3h, filters and prepares rice saccharified liquid;
4) composite fermentation liquid allotment: by Radix Angelicae Sinensis extracting solution, wolfberry juice and rice saccharified liquid according to the ratio mixing preparation of 20%, 8%, 72%, add 0.20% (NH4)2SO4、0.15%KH2PO4、0.1%MgSO4
5) leaven is added: adding the dry yeast after activation, inoculum concentration is 7%;
6) fermentation: temperature controlled fermentation under slow stirring, fermentation temperature controls at 26~28 DEG C, and fermentation time is 60h;
7) slag-liquid separation: realize slag-liquid separation by Filtration after fermentation ends;
8) aging: wine liquid is placed under 0~10 DEG C of condition aging 20~30 days;
9) allotment: adjust the alcoholic strength 10%~12% of Chinese angelica root health wine/(v/v), add 1.5g/L inositol, 2g/L taurine, 10g/L citric acid, 10g/L oligomeric isomaltose, 10g/L Mel in following ratio;
10) micro-pore-film filtration: with the micro-pore-film filtration Chinese angelica root health wine that aperture is 0.15 μm;
11) sterile filling sealing: filling and sealing in sterile filling production line.
Embodiment 3:
Preparing Chinese angelica root health wine with Radix Angelicae Sinensis, Fructus Lycii and rice composite fermentation, its concrete production technology is as follows:
1) prepared by Radix Angelicae Sinensis extracting solution: the Radix Angelicae Sinensis dry product after pulverizing is dipped in pH is 7.5~8.0(Na2CO3Regulate) pure water in, solid-liquid ratio is 1:5;Lixiviate 20~30min when ultrasonic assistant, extraction temperature 60~70 DEG C, namely lixiviate obtains Radix Angelicae Sinensis extracting solution after terminating;
2) prepared by wolfberry juice: weigh a certain amount of Fructus Lycii, adds the water of 10 times, puts into immersion 2 ~ 3h in 75 DEG C of water-baths, then pulls an oar;
3) prepared by rice saccharified liquid: selection pure white is full, nothing is gone mouldy, the rice of free from extraneous odour, rinses with water, drips clean pulp-water;Being placed in the container of cleaning and impregnate with clear water, the ratio of adding water is 300mL water/100g rice, and dipping temperature controls at about 60 DEG C, and dip time controls at 24h;121 DEG C of steaming and decocting 30min, require after steaming and decocting that rice grain is soft, ripe and do not stick with paste, outer hard in soft, interior without the white heart;Well-done rice is worn in tissue pulverizer Rice & peanut milk, adds the α-amylase of 2%, 70 DEG C of liquefaction 30min, liquefy as infuscated dilute liquid;Temperature control saccharifying under constant temperature, saccharifying pH controls 4.5~5.5, and saccharifying enzyme addition is 1.5%, and saccharification temperature is amylase optimum temperature 60 DEG C, and saccharificatinn period is 2~3h, filters and prepares rice saccharified liquid;
4) composite fermentation liquid allotment: by Radix Angelicae Sinensis extracting solution, wolfberry juice and rice saccharified liquid according to the ratio mixing preparation of 18%, 10%, 72%, add 0.20% (NH4)2SO4、0.15%KH2PO4、0.1%MgSO4
5) leaven is added: adding the dry yeast after activation, inoculum concentration is 6%;
6) fermentation: temperature controlled fermentation under slow stirring, fermentation temperature controls at 26~28 DEG C, and fermentation time is 72h;
7) slag-liquid separation: realize slag-liquid separation by Filtration after fermentation ends;
8) aging: wine liquid is placed under 0~10 DEG C of condition aging 20~30 days;
9) allotment: adjust the alcoholic strength 10%~12% of Chinese angelica root health wine/(v/v), add 1.2g/L inositol, 1.5g/L taurine, 8g/L citric acid, 5g/L oligomeric isomaltose, 10g/L Mel in following ratio;
10) micro-pore-film filtration: with the micro-pore-film filtration Chinese angelica root health wine that aperture is 0.15 μm;
11) sterile filling sealing: filling and sealing in sterile filling production line.
Above example is merely to illustrate technical scheme, but not is limited;Although being described in detail by invention with reference to previous embodiment, but for the person of ordinary skill of the art, still the technical scheme described in previous embodiment can be modified, or wherein portion of techniques feature is carried out equivalent replacement;And to these amendments or replacement, do not make the essence of appropriate technical solution depart from the spirit and scope of present invention technical scheme required for protection.

Claims (4)

1. a Composite fermentation type Chinese angelica root health wine, it is characterized in that preparing in following method: by Radix Angelicae Sinensis extracting solution, wolfberry juice and rice saccharified liquid in Radix Angelicae Sinensis extracting solution 15~20%, wolfberry juice 8~12%, rice saccharified liquid 68~77% ratio mixing preparation, add 0.20% (NH4)2SO4、0.15%KH2PO4、0.10%MgSO4;Adding the dry yeast after activation, inoculum concentration is 6~10%;Temperature controlled fermentation under slow stirring, fermentation temperature controls at 26~28 DEG C, and fermentation time is 48~72h;Slag-liquid separation is realized by coarse filtration method after fermentation ends;For promoting the stable of wine body and clarification, wine liquid is placed under 0~10 DEG C of condition aging 20~30 days;Adjust the alcoholic strength 10%~12% of Chinese angelica root health wine/(v/v), add 1~1.5g/L inositol, 1~2g/L taurine, 5~10g/L citric acid, 5~10g/L oligomeric isomaltose, 5~20g/L Mel;With the micro-pore-film filtration Chinese angelica root health wine that aperture is 0.15 μm;In sterile filling production line, filling and sealing prepares Composite fermentation type Chinese angelica root health wine.
2. a kind of Composite fermentation type Chinese angelica root health wine according to claim 1, it is characterised in that described Radix Angelicae Sinensis extracting solution is to prepare by following method: the Radix Angelicae Sinensis dry product after pulverizing is dipped in and uses Na2CO3Regulating in the pure water that pH is 7.5~8.0, solid-liquid ratio is 1:3~5;Lixiviate 20~30min when ultrasonic assistant, extraction temperature 60~70 DEG C, namely lixiviate obtains Radix Angelicae Sinensis extracting solution after terminating.
3. a kind of Composite fermentation type Chinese angelica root health wine according to claim 1, it is characterised in that described wolfberry juice is prepared by following method: weigh a certain amount of Fructus Lycii, adds the water of 10 times, puts into immersion 2 ~ 3h in 75 DEG C of water-baths, then pulls an oar.
4. a kind of Composite fermentation type Chinese angelica root health wine according to claim 1, it is characterised in that described rice saccharified liquid is prepared by following method: selection pure white is full, nothing is gone mouldy, the rice of free from extraneous odour, rinses with water, drips clean pulp-water;Being placed in the container of cleaning and impregnate with clear water, the ratio of adding water is 300mL water/100g rice, and dipping temperature controls at 60 DEG C, and dip time controls at 24h;121 DEG C of steaming and decocting 30min, require after steaming and decocting that rice grain is soft, ripe and do not stick with paste, outer hard in soft, interior without the white heart;Well-done rice is worn in tissue pulverizer Rice & peanut milk, adds the α-amylase of 2%, 70 DEG C of liquefaction 30min, liquefy as infuscated dilute liquid;Temperature control saccharifying under constant temperature, saccharifying pH controls 4.5~5.5, and saccharifying enzyme addition is 1.5%, and saccharification temperature is saccharifying enzyme optimum temperature 60 DEG C, and saccharificatinn period is 2~3h, filters and prepares rice saccharified liquid.
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