CN105802799A - Fragrant pear rice wine preparation method and method for rapidly determining microbial performances of fragrant pear rice wine - Google Patents

Fragrant pear rice wine preparation method and method for rapidly determining microbial performances of fragrant pear rice wine Download PDF

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CN105802799A
CN105802799A CN201610303226.8A CN201610303226A CN105802799A CN 105802799 A CN105802799 A CN 105802799A CN 201610303226 A CN201610303226 A CN 201610303226A CN 105802799 A CN105802799 A CN 105802799A
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rice wine
fragrant pear
rice
fragrant
parts
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朱兰英
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/06—Fungi, e.g. yeasts
    • A61K36/07—Basidiomycota, e.g. Cryptococcus
    • A—HUMAN NECESSITIES
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    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/06—Fungi, e.g. yeasts
    • A61K36/07—Basidiomycota, e.g. Cryptococcus
    • A61K36/076—Poria
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    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
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    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
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    • A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
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Abstract

The invention discloses a fragrant pear rice wine preparation method. The preparation method comprises the following steps: taking 3000 parts of water, 1000 parts of sorghum and 3000 parts of glutinous rice by weight, putting the materials in a pot and cooking the materials for about 15 minutes until the rice is well-down. The fragrant pear rice wine has alcohol concentration of 20%, can not breed bacteria and has unique rice fragrance and fragrant pear taste, more fragrant and sweeter aftertaste and soft taste. The rapid detection method has higher detection sensitivity, is simple to operate and has the effect of saving the detection cost and time. The fragrant pear rice wine does not contain any pigment, additive, chemical component or mineral and also has auxiliary protective effects on human bodies.

Description

The rapid assay methods of fragrant pear rice wine preparation method and microbial performance thereof
Technical field
The present invention relates to the quick determination techniques field of food microorganisms performance, be specially the rapid assay methods of a kind of fragrant pear rice wine preparation method and microbial performance thereof.
Background technology
Sticky rice wine, also known as glutinous rice wine, sweet wine, watery wine, fermented glutinous rice, distiller grains, primary raw material is Oryza glutinosa, and traditional handicraft uses Rough glutinous rice, also has now rice fermentation technique simple, and taste is fragrant and sweet pure and sweet, and ethanol content is few, is therefore loved by the people.In the making of some dish, sticky rice wine is also often taken as important flavouring agent.
The traditional Chinese medical science thinks that sticky rice wine sweetness is fragrant and mellow, secretes with stimulating digestion gland, appetite stimulator, has aid digestion.Oryza glutinosa is through brew, and nutritional labeling is easier to absorption of human body, is the good merchantable brand of middle-aged and elderly people, pregnant and lying-in women and physical weakness person's benefiting qi and nourishing blood.Stewing meat with sticky rice wine can make meat more delicate, it is easy to digestion.Sticky rice wine also has to refresh oneself and recovers from fatigue, quenches one's thirst and relieve summer heat, blood circulation promoting, skin moistening effect.Following symptoms is also had certain effect: lustreless complexion, spontaneous perspiration；Or usually have a delicate constitution, dizzy eye is dizzy, the empty stomachache weak, middle of shallow complexion, few gas, the just disease such as clear.
Doctor trained in Western medicine thinks that rice wine is Oryza glutinosa or rice product after rhizopus (also having a small amount of Mucor and yeast) fermentation, and chemical composition and physical state all have a very large change.Starch Conversion therein is micromolecular saccharide, protein part breaks down into amino acids and peptide, and the raising that the change of the change of lipid and the bonding state such as vitamin and mineral money is all its trophic function creates the effect of being effectively promoted.Its trophic function is also based on this chemically and physically change and produces.And, some flavor substances produced in the process of fermentation also improve a lot for its taste.
Summary of the invention
It is an object of the invention to provide the rapid assay methods of a kind of fragrant pear rice wine preparation method and microbial performance thereof.
The preparation method of a kind of fragrant pear rice wine of the present invention, comprises the steps:
Step one: 3000 weight portions of fetching water, Sorghum vulgare Pers. 1000 weight portion and Oryza glutinosa 3000 weight portion enter in pot cooking rice about 15 minutes to the well-done heart；
Step 2: leach rice and Sorghum vulgare Pers. with bamboo pail dustpan, rice water is separately put in container and is retained；
Step 3: take distillers yeast 100 weight portion, adds well-done material in step one, carries out closing fermentation 3 days after mixing thoroughly；
Step 4: add the rice water in step 2 after taking the chopping of fragrant pear 1000 weight portion, be then added in the material in step 3 and carry out fermentation 7 days；
Step 5: the material of fermentation adds 42 degree of Chinese liquor 300 parts encapsulation aging 2 years in step 4.
Before described step one, take herbal raw material compositions, then by the water of 3000 parts by weight step heating and filtering routinely, obtain Chinese medicine composition filtrate, then the Chinese medicine composition filtrate obtained is added in step 3 and close fermentation together with well-done material.
In described fragrant pear rice wine, the rapid assay methods of microbial performance comprises the steps:
Step 001, is inoculated in culture medium by fragrant pear rice wine, and in anaerobic environment, 27 DEG C stand overnight enrichment culture；Take medium centrifugal and collect its fermented product；Add 50mM ethylenediaminetetraacetic acid 400ul and add 10mg/ml lysozyme 100ul, centrifugal 3min, remove supernatant, after will be taken off supernatant afterwards, remaining sample inoculation is on wort agar flat board, is placed in the environment of 28 DEG C and cultivates 60h；
Step 002, takes out other sample and adds amylase, be placed under the environment of 80 DEG C, constant temperature liquefaction 38min；
Step 003, adds saccharifying enzyme, is placed under the environment of 75 DEG C, constant temperature culture 3h；
Step 004, inoculates the saccharifying material obtained in material and step 003 of cultivating obtained in step 001, judges the fermentability of yeast microorganism in fragrant pear rice wine by weighing method or titrimetry；
Step 005, carrys out the quality of judgement sample from foaming size, mouthfeel, alcoholic strength, fragrance and three aspects of color and luster.
Alcohol concentration of the present invention reaches 20%, and will not breed bacteria, there is rice fragrance and the fragrant pear taste of uniqueness, and aftertaste is more fragrant and more sweet, and mouthfeel is soft.The method for quick of the present invention has higher detection sensitivity, simple to operate, saves testing cost, saves the detection time.And the present invention is without any pigment and additive, chemical composition and mineral, human body is also had auxiliary protection function.
Detailed description of the invention
The preparation method of a kind of fragrant pear rice wine, comprises the steps:
Step one: 3000 weight portions of fetching water, Sorghum vulgare Pers. 1000 weight portion and Oryza glutinosa 3000 weight portion enter in pot cooking rice about 15 minutes to the well-done heart；
Step 2: leach rice and Sorghum vulgare Pers. with bamboo pail dustpan, rice water is separately put in container and is retained；
Step 3: take distillers yeast 100 weight portion, adds well-done material in step one, carries out closing fermentation 3 days after mixing thoroughly；
Step 4: add the rice water in step 2 after taking the chopping of fragrant pear 1000 weight portion, be then added in the material in step 3 and carry out fermentation 7 days；
Step 5: the material of fermentation adds 42 degree of Chinese liquor 300 parts encapsulation aging 2 years in step 4.
Before described step one, take herbal raw material compositions, then by the water of 3000 parts by weight step heating and filtering routinely, obtain Chinese medicine composition filtrate, then the Chinese medicine composition filtrate obtained is added in step 3 and close fermentation together with well-done material.
In described fragrant pear rice wine, the rapid assay methods of microbial performance comprises the steps:
Step 001, is inoculated in culture medium by fragrant pear rice wine, and in anaerobic environment, 27 DEG C stand overnight enrichment culture；Take medium centrifugal and collect its fermented product；Add 50mM ethylenediaminetetraacetic acid 400ul and add 10mg/ml lysozyme 100ul, centrifugal 3min, remove supernatant, after will be taken off supernatant afterwards, remaining sample inoculation is on wort agar flat board, is placed in the environment of 28 DEG C and cultivates 60h；
Step 002, takes out other sample and adds amylase, be placed under the environment of 80 DEG C, constant temperature liquefaction 38min；
Step 003, adds saccharifying enzyme, is placed under the environment of 75 DEG C, constant temperature culture 3h；
Step 004, inoculates the saccharifying material obtained in material and step 003 of cultivating obtained in step 001, judges the fermentability of yeast microorganism in fragrant pear rice wine by weighing method or titrimetry；
Step 005, carrys out the quality of judgement sample from foaming size, mouthfeel, alcoholic strength, fragrance and three aspects of color and luster.
Wherein, herbal raw material compositions is prepared by the crude drug of following parts by weight: Radix Polygoni Multiflori 12 parts, 9 parts of Semen Persicae, Fructus Forsythiae 15 parts, Bulbus Fritillariae Cirrhosae 9 parts, 30 parts of Semen Nelumbinis, Semen Lablab Album 15 parts, Rabdosia rubescens 30 parts, Polyporus 30 parts, Herba Scutellariae Barbatae 30 parts, Herba Patriniae 30 parts, Herba Hedyotidis Diffusae 10 parts, Spica Prunellae 15 parts, the Radix Astragali 30 parts, Semen Coicis 30 parts, Radix Sanguisorbae 15 parts, Fructus Ligustri Lucidi 30 parts, Rhizoma Bistortae 30 parts, 20 parts of Poria, Fructus Corni 15 parts, Rhizoma Dioscoreae 30 parts, Rhizoma Alismatis 10 parts, the Rhizoma Anemarrhenae 10 parts, Cortex Phellodendri 10 parts, Radix Rehmanniae 10 parts, Cortex Moutan 10 parts and Radix Glycyrrhizae Preparata 6 parts.
Chronic pharyngitis diagnosis basis: with pharyngeal dry, or itch, ache, foreign body sensation, swelling sense etc. is cardinal symptom.The course of disease is longer, weight time light during pharyngeal malaise symptoms.Often having acute inflammation of the throat history of repeated attack or the long-term mouth breathing because of stuffy nose, or prisoner's tobacco and wine are excessive, surrounding air dries, dust unusual pathogen stimulation etc. causes morbidity.Pharyngeal inspection mucosa swelling, or have atrophy, or have kermesinus speckle shape, dendroid congested.Lateral pharyngeal band enlargement, retropharyneal folliculosis.
The patient of 50 example system clinical observations is chosen according to above-mentioned diagnosis basis, age 40-60 year, the course of disease 1 year to 2 years.
Instructions of taking: sticky rice wine 450～500mL containing Chinese medicine that embodiment prepare is administered orally, and every day 3 times, 30 minutes ante cibum took, and one month were a course for the treatment of, took 3 courses for the treatment of continuously, period tcm syndrome of taking medicine is as follows with clinical observation on the therapeutic effect analysis result:
Disease Number of cases Cure (accounting for number of cases ratio) Take a turn for the better (accounting for number of cases ratio) Do not heal (accounting for number of cases ratio) Total effective (accounting for number of cases ratio)
Cough 50 12(24%) 34(68%) 4(8%) 46(92%)
Efficacy assessment standard is as follows:
1, cure: pharyngeal transference cure, check normal.
2, take a turn for the better: pharyngeal sings and symptoms substantially alleviates.
3, do not heal: sings and symptoms is without significant change.
Total effective rate 94% as can be seen from the above table, and during observing, find no toxic and side effects.
The product of embodiment is carried out sense organ, quality and viable count conventionally experimental procedure and experiment condition is tested, result is as follows: show that sample fermentability between 35 degree of-40 degree is significantly affected, more than 40 degree, fermentability is severely impacted, this sample mouthfeel ester is fragrant, color and luster is pale shinny, and can promote sticky rice wine mouthfeel.

Claims (3)

1. the preparation method of a fragrant pear rice wine, it is characterised in that comprise the steps:
Step one: 3000 weight portions of fetching water, Sorghum vulgare Pers. 1000 weight portion and Oryza glutinosa 3000 weight portion enter in pot cooking rice about 15 minutes to the well-done heart；
Step 2: leach rice and Sorghum vulgare Pers. with bamboo pail dustpan, rice water is separately put in container and is retained；
Step 3: take distillers yeast 100 weight portion, adds well-done material in step one, carries out closing fermentation 3 days after mixing thoroughly；
Step 4: add the rice water in step 2 after taking the chopping of fragrant pear 1000 weight portion, be then added in the material in step 3 and carry out fermentation 7 days；
Step 5: the material of fermentation adds 42 degree of Chinese liquor 300 parts encapsulation aging 2 years in step 4.
2. the preparation method of fragrant pear rice wine according to claim 1, it is characterized in that, before described step one, take herbal raw material compositions, then by the water of 3000 parts by weight step heating and filtering routinely, obtain Chinese medicine composition filtrate, then the Chinese medicine composition filtrate obtained is added in step 3 and close fermentation together with well-done material.
3. the preparation method of fragrant pear rice wine according to claim 1 and 2, it is characterised in that in described fragrant pear rice wine, the rapid assay methods of microbial performance comprises the steps:
Step 001, is inoculated in culture medium by fragrant pear rice wine, and in anaerobic environment, 27 DEG C stand overnight enrichment culture；Take medium centrifugal and collect its fermented product；Add 50mM ethylenediaminetetraacetic acid 400ul and add 10mg/ml lysozyme 100ul, centrifugal 3min, remove supernatant, after will be taken off supernatant afterwards, remaining sample inoculation is on wort agar flat board, is placed in the environment of 28 DEG C and cultivates 60h；
Step 002, takes out other sample and adds amylase, be placed under the environment of 80 DEG C, constant temperature liquefaction 38min；
Step 003, adds saccharifying enzyme, is placed under the environment of 75 DEG C, constant temperature culture 3h；
Step 004, inoculates the saccharifying material obtained in material and step 003 of cultivating obtained in step 001, judges the fermentability of yeast microorganism in fragrant pear rice wine by weighing method or titrimetry；
Step 005, carrys out the quality of judgement sample from foaming size, mouthfeel, alcoholic strength, fragrance and three aspects of color and luster.
CN201610303226.8A 2016-05-10 2016-05-10 Fragrant pear rice wine preparation method and method for rapidly determining microbial performances of fragrant pear rice wine Pending CN105802799A (en)

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CN101191107A (en) * 2006-11-28 2008-06-04 侯成钤 Technique for brewing pear rice wine
CN102199508A (en) * 2011-04-14 2011-09-28 陈昌贵 Grape glutinous rice wine
CN105505669A (en) * 2014-10-20 2016-04-20 高林 Production method of sticky rice-snow pear rice wine

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Publication number Priority date Publication date Assignee Title
CN1363652A (en) * 2001-10-15 2002-08-14 马兴宝 Fermented grains-fruit juice wine and its brewing process
CN101191107A (en) * 2006-11-28 2008-06-04 侯成钤 Technique for brewing pear rice wine
CN102199508A (en) * 2011-04-14 2011-09-28 陈昌贵 Grape glutinous rice wine
CN105505669A (en) * 2014-10-20 2016-04-20 高林 Production method of sticky rice-snow pear rice wine

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