CN106148092A - A kind of saussurea involucrata ginseng polypeptide's health preserving wine and preparation method thereof - Google Patents
A kind of saussurea involucrata ginseng polypeptide's health preserving wine and preparation method thereof Download PDFInfo
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- A61K36/88—Liliopsida (monocotyledons)
- A61K36/896—Liliaceae (Lily family), e.g. daylily, plantain lily, Hyacinth or narcissus
- A61K36/8969—Polygonatum (Solomon's seal)
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Abstract
The invention discloses a kind of saussurea involucrata ginseng polypeptide's health preserving wine and preparation method thereof, be prepared from by the raw material of following weight portion: 10 12 parts of Saussurea involucrata culture powder, ginseng 25 40 parts, cicada pupa 5 10 parts, radix polygonati officinalis 30 40 parts, mulberries 20 30 parts, barrenwort 15 20 parts, honey 5 10 parts and yellow rice wine 100 300 parts.Using Saussurea involucrata culture, ginseng and barrenwort to be raw material, rich in effective medicinal ingredient of three, health-care effect is more preferable；By enzymolysis Saussurea involucrata culture, ginseng and cicada pupa, obtain Saussurea involucrata culture, ginseng polypeptide and antioxidation polypeptide, there is liver protective effect, it is easy to the absorption of human body；Separately squeezing the juice radix polygonati officinalis, mulberries, liquid ferments, and produces fruital so that the overall mouthfeel of health preserving wine and fragrance are more coordinated.The present invention has immunological regulation, antifatigue and the health-care efficacy protecting the liver.
Description
Technical field
The invention belongs to technical field of health care food, be specifically related to a kind of saussurea involucrata ginseng polypeptide's health preserving wine and preparation side thereof
Method.
Background technology
Health liquor is paid attention to people's consumption consciousness and growth in the living standard, and market scale is increasing.Protect
Strong wine is by there being the important or food of therapeutic action and nourishing character, by special manufacturing process so that it is middle active ingredient is molten
Solution, in wine industry, through blending, is made vina, is played a role in health care.Health liquor is mainly used in regulating physiological function, to keep healthy,
Health, be healthy and strong for the purpose of, meet the hobby of consumer.
The preparation technology of traditional Traditional Chinese medicinal health-care wine is Chinese medicine to be put into soak in wine liquid form, as scientific and technical is sent out
Exhibition, existing preparation technology has evolved to utilize the modernization meanses such as extraction, extraction and bioengineering, it is thus possible to more effectively release
Putting middle the effective elements of the medicine, health-care effect is more preferable.
Application way currently for Saussurea involucrata culture is less, mostly the application of health preserving wine is use pulverize and soak
Mode, then utilization rate of active components is low, and pharmacodynamic results is inconspicuous.The existing research to cicada pupa is less, is mostly straight at north of China
Connect edible, there is no other processing mode, cicada pupa contains substantial amounts of protein, after enzymolysis, obtains antioxidation polypeptide, and contain
Have multi mineral prime element and 17 kinds of amino acid, therefore directly its nutritional labeling can not be fully utilized, make
Become the waste of resource.Health preserving wine most at present all uses the higher white wine of the number of degrees, the taste of the pungent and Chinese medicine of white wine, makes
The taste and the mouthfeel that obtain traditional methods to keep in good health's wine be not good.And yellow rice wine is the national special product of China, the yellow rice wine of low powered posterior chamber is except meeting people
Outside the hobby drunk, its health functions also increasingly comes into one's own.But the composition of yellow rice wine is also insufficient for human body
The demand of nutrient balance, it is therefore desirable to strengthened the health-care effect of yellow rice wine by the interpolation of technique and composition.
Content of the invention
The technical problem to be solved in the present invention is: proposes a kind of saussurea involucrata ginseng polypeptide's health preserving wine and preparation method thereof, prepares
Health preserving wine rich in saussurea involucrata ginseng polypeptide, nutritious comprehensively, mouthfeel and delicious, there is good immunological regulation and antifatigue
Health-care effect.
The technical solution adopted in the present invention is: a kind of saussurea involucrata ginseng polypeptide's health preserving wine, it is characterised in that by following weight
The raw material of part is prepared from: Saussurea involucrata culture powder 10-12 part, ginseng 25-40 part, cicada pupa 5-10 part, radix polygonati officinalis 30-40 part, mulberries
20-30 part, barrenwort 15-20 part, honey 5-10 part, yellow rice wine 100-300 part.
A kind of saussurea involucrata ginseng polypeptide's health preserving wine, it is characterised in that be prepared from by the raw material of following weight portion: saussurea involucrata is cultivated
Thing powder 10-12 part, ginseng 30-40 part, cicada pupa 8-10 part, radix polygonati officinalis 35-40 part, mulberries 25-30 part, barrenwort 15-20 part, honey
8-10 part, yellow rice wine 200-300 part.
The preparation method step of the present invention a kind of saussurea involucrata ginseng polypeptide's health preserving wine is as follows:
(1) take after the Saussurea involucrata culture powder ultrasonic cleaning of ginseng and formula ratio 90% is dried, after pulverizing through micronizer, cross 500
Mesh sieve, adds the pure water of 5-10 times, adds the potassium dihydrogen phosphate of 1-1.5%, ultrasound assisted extraction 60min, filter at 70-85 DEG C
Membrane filtration obtains filtrate and filter residue；
(2) in above-mentioned filter residue, add cicada pupa, add the pure water of 3-5 times, be finish-ground to slurries, at constant temperature 45-50 DEG C, regulate pH
To 5.2-6.8, adding protease preparation, digesting 0.5-1h under microwave radiation technology, boiling water bath goes out enzyme 5min；Obtain saussurea involucrata ginseng many
Peptidase hydrolyzed liquor, joins the filtrate in step (1) in this enzymolysis liquid, obtains saussurea involucrata ginseng polypeptide's nutrient solution；
(3) taking after barrenwort cleans up and be dried, micronizer is crushed to more than 500 mesh, and the volume fraction adding 20 times is
45-55% ethanol, ultrasonic wave added soaks 15min, is then heated to 80 DEG C in sealed states, applies 300-in confined space
The pressure of 350MPa, after pressurize 30s, completes release in 10s, obtain filtrate by membrane filtration, and reduce pressure Distillation recovery alcohol solvent,
Then extraction ofHerba Epimedii is obtained through microfiltration again；
(4) it by broken juice after the Saussurea involucrata culture cleaning-drying of mulberries, radix polygonati officinalis and formula ratio 10%, is filtrated to get mixed juice, adds
Enter above-mentioned saussurea involucrata ginseng polypeptide's nutrient solution, extraction ofHerba Epimedii adds 0.5% pectase stirring 2h at 35-40 DEG C, adds after the enzyme that goes out
Enter honey regulation sugar content to 10-15%, at 110 DEG C sterilize 15min；Use lemon acid for adjusting pH value 4-4.5, access activation
Good yellow rice wine active dry yeast, inoculum concentration is 5%, alcoholic fermentation 5 days at 28-30 DEG C, obtains zymotic fluid；
(5) in above-mentioned zymotic fluid, add yellow rice wine, after stirring, soak under normal temperature and subsequent fermentation is after 30 days, filter, filtrate
Ageing 5 days at 5-15 DEG C, clarification, membrane filtration, obtain saussurea involucrata ginseng polypeptide's health preserving wine after pasteurization.
Protease preparation is made up of papain and the neutral proteinase of mass ratio 2:1.
Protease preparation is Protamex compound protease.
The addition of protease preparation is 3-5%.
First carry out to the active ingredient in Saussurea involucrata culture and ginseng heating ultrasound assisted extraction, then again by digesting
To Saussurea involucrata culture and ginseng polypeptide, two-step method can preferably obtain the effective component of Saussurea involucrata culture and ginseng, prevent at enzyme
Lose other compositions during solution, cicada pupa contains substantial amounts of protein simultaneously, after enzymolysis, obtains antioxidation polypeptide, and contain
Have multi mineral prime element and 17 kinds of amino acid, it is ensured that the overall health-care effect of health preserving wine.
First carry out ultramicro grinding to barrenwort to more than 500 mesh, increase surface area and can be greatly improved the dissolution efficiency of medicine,
Then under ultrasonic wave added, soak 15min, carry out premise for high pressure extraction below and prepare, increase the efficiency extracted.Then exist
Being guaranteed at liquid condition under high pressure, under high pressure alcohol solvent can penetrate inside barrenwort raw cell so that effectively becomes
Divide and be dissolved in solvent, dissolution equilibrium, then fast pressure relief in 10s will soon be reached, be greatly accelerated active ingredient to carefully
Extracellular diffusion, recovery rate is high, and bioavailability is high.Ultramicro grinding is added ultrasonic wave added and is soaked straight compared to after Ordinary pulverization
Tapping into the mode that horizontal high voltage extracts, in the usage amount not only greatly reducing alcohol solvent, and extraction efficiency at least improves
20%, simultaneously time-consumingly short, recovery rate is high.
In radix polygonati officinalis and mulberries, sugar content is not very high, so needing to it is possible to additionally incorporate fermentable sugars to reach preferably to ferment bar
Part, contains more nutriment, and has the fragrance of uniqueness, so the present invention can preferably be obtained in honey.Pectase can
Keeping the clarity that liquid is overall, during fermentation, suitable acid can generate the dulcet ester of tool with ethanol, therefore selects
Select citric acid regulation fermentation condition, be desirably to obtain mouthfeel and better tasting health preserving wine.
It is eventually adding yellow rice wine, soak simultaneously subsequent fermentation 30 days, allow each component mutually blend, produce the taste coordinated, drug effect
Composition is preferably dissolved in wine liquid, obtains saussurea involucrata ginseng polypeptide's health preserving wine after final filtration.
Beneficial effects of the present invention: use Saussurea involucrata culture, ginseng and barrenwort to be raw material, effectively medicinal rich in three
Composition, health-care effect is more preferable；By enzymolysis Saussurea involucrata culture, ginseng and cicada pupa, enzymolysis obtain Saussurea involucrata culture, ginseng polypeptide and
Antioxidation polypeptide, has liver protective effect, it is easy to the absorption of human body；Separately squeezing the juice radix polygonati officinalis, mulberries, liquid ferments, and produces fruit
Fragrant so that the overall mouthfeel of health preserving wine and fragrance are more coordinated.The present invention has immunological regulation, antifatigue and the health care work(protecting the liver
Effect.
Detailed description of the invention
Embodiment 1
A kind of saussurea involucrata ginseng polypeptide's health preserving wine, is prepared from by the raw material of following weight portion: 10 parts of Saussurea involucrata culture powder, ginseng 25
Part, cicada pupa 5 parts, radix polygonati officinalis 30 parts, mulberries 20 parts, barrenwort 15 parts, honey 5 parts, yellow rice wine 100 parts.Preparation method step is as follows:
(1) take after the Saussurea involucrata culture powder ultrasonic cleaning of 25 parts of ginsengs and 9 parts is dried, after pulverizing through micronizer, cross 500 mesh
Sieve, adds the pure water of 5 times, adds the potassium dihydrogen phosphate of 1% at 70 DEG C, and ultrasound assisted extraction 60min, membrane filtration obtains filtrate
And filter residue；
(2) in above-mentioned steps (1) filter residue, add 5 parts of cicada pupas, add the pure water of 3 times, be finish-ground to slurries, constant temperature 45 DEG C downward
Joint pH to 5.2, adds 3% protease preparation being made up of papain and the neutral proteinase of mass ratio 2:1, auxiliary at microwave
Helping lower enzymolysis 0.5h, boiling water bath goes out enzyme 5min；Obtain saussurea involucrata ginseng polypeptide's enzymolysis liquid, above-mentioned filtrate is joined this enzymolysis liquid
In, obtain saussurea involucrata ginseng polypeptide's nutrient solution；
(3) take 15 parts of barrenwort clean up be dried after, micronizer is crushed to more than 500 mesh, adds the volume integral of 20 times
Number is 45% ethanol, and ultrasonic wave added soaks 15min, is then heated to 80 DEG C in sealed states, applies in confined space
The pressure of 300MPa, after pressurize 30s, completes release in 10s, obtain filtrate by membrane filtration, and reduce pressure Distillation recovery alcohol solvent,
Then extraction ofHerba Epimedii is obtained through microfiltration again；
(4) it by broken juice after the Saussurea involucrata culture cleaning-drying of 20 parts of mulberries, 30 portions of radix polygonati officinalis and 1 part, is filtrated to get mixed juice,
Add above-mentioned saussurea involucrata ginseng polypeptide's nutrient solution, extraction ofHerba Epimedii to add 0.5% pectase stirring 2h at 35 DEG C, add after the enzyme that goes out
Enter honey regulation sugar content to 10%, at 110 DEG C sterilize 15min；Using lemon acid for adjusting pH value to be 4, access has activated
Yellow rice wine active dry yeast, inoculum concentration is 5%, and at 28 DEG C, alcoholic fermentation 5 days, obtain zymotic fluid；
(5) in above-mentioned zymotic fluid, add 100 parts of yellow rice wine, after stirring, soak under normal temperature and subsequent fermentation is after 30 days, mistake
Filter, filtrate ageing 5 days at 5 DEG C, clarification, membrane filtration, obtain saussurea involucrata ginseng polypeptide's health preserving wine after pasteurization.
Embodiment 2
A kind of saussurea involucrata ginseng polypeptide's health preserving wine, is prepared from by the raw material of following weight portion: 11 parts of Saussurea involucrata culture powder, ginseng 32
Part, cicada pupa 8 parts, radix polygonati officinalis 35 parts, mulberries 26 parts, barrenwort 18 parts, honey 7 parts, yellow rice wine 200 parts.Preparation method step is as follows:
(1) take after the Saussurea involucrata culture powder ultrasonic cleaning of 32 parts of ginsengs and 10 parts is dried, after pulverizing through micronizer, cross 500 mesh
Sieve, adds the pure water of 8 times, adds the potassium dihydrogen phosphate of 1.2% at 80 DEG C, and ultrasound assisted extraction 60min, membrane filtration must be filtered
Liquid and filter residue；
(2) in above-mentioned filter residue, add cicada pupa, add the pure water of 4 times, be finish-ground to slurries, at constant temperature 48 DEG C, regulate pH to 6.2,
Add 4% protease preparation being made up of papain and the neutral proteinase of mass ratio 2:1, digest under microwave radiation technology
0.7h, boiling water bath goes out enzyme 5min；Obtain saussurea involucrata ginseng polypeptide's enzymolysis liquid, join above-mentioned filtrate in this enzymolysis liquid, avenged
Lotus ginseng polypeptide's nutrient solution；
(3) take 18 parts of barrenwort clean up be dried after, micronizer is crushed to more than 500 mesh, adds the volume integral of 20 times
Number is 50% ethanol, and ultrasonic wave added soaks 15min, is then heated to 80 DEG C in sealed states, applies in confined space
The pressure of 320MPa, after pressurize 30s, completes release in 10s, obtain filtrate by membrane filtration, and reduce pressure Distillation recovery alcohol solvent,
Then extraction ofHerba Epimedii is obtained through microfiltration again；
(4) it by broken juice after 26 parts of mulberries, 35 portions of radix polygonati officinalis and 1 part of Saussurea involucrata culture cleaning-drying, is filtrated to get mixed juice, adds
Enter above-mentioned saussurea involucrata ginseng polypeptide's nutrient solution, extraction ofHerba Epimedii adds 0.5% pectase stirring 2h at 38 DEG C, adds after the enzyme that goes out
Honey regulation sugar content is to 13%, and sterilize at 110 DEG C 15min；Using lemon acid for adjusting pH value to be 4.3, access has activated
Yellow rice wine active dry yeast, inoculum concentration is 5%, and at 30 DEG C, alcoholic fermentation 5 days, obtain zymotic fluid；
(5) in above-mentioned zymotic fluid, add 200 parts of yellow rice wine, after stirring, soak under normal temperature and subsequent fermentation is after 30 days, mistake
Filter, filtrate ageing 5 days at 10 DEG C, clarification, membrane filtration, obtain saussurea involucrata ginseng polypeptide's health preserving wine after pasteurization.
Embodiment 3
A kind of saussurea involucrata ginseng polypeptide's health preserving wine, is prepared from by the raw material of following weight portion: 12 parts of Saussurea involucrata culture powder, ginseng 40
Part, cicada pupa 10 parts, radix polygonati officinalis 40 parts, mulberries 30 parts, barrenwort 20 parts, honey 10 parts, yellow rice wine 300 parts.Preparation method step is as follows:
(1) take 40 parts of ginsengs and after 10.8 parts of Saussurea involucrata culture powder ultrasonic cleaning are dried, after pulverizing through micronizer, cross 500 mesh
Sieve, adds the pure water of 10 times, adds the potassium dihydrogen phosphate of 1.5% at 85 DEG C, and ultrasound assisted extraction 60min, membrane filtration obtains
Filtrate and filter residue；
(2) in above-mentioned filter residue, add 10 parts of cicada pupas, add the pure water of 5 times, be finish-ground to slurries, at constant temperature 50 DEG C, regulate pH extremely
6.8, add 5% Protamex compound protease, under microwave radiation technology, digest 1h, boiling water bath goes out enzyme 5min；Obtain saussurea involucrata ginseng
Polypeptide enzymolysis liquid, joins above-mentioned filtrate in this enzymolysis liquid, obtains saussurea involucrata ginseng polypeptide's nutrient solution；
(3) take 20 parts of barrenwort clean up be dried after, micronizer is crushed to more than 500 mesh, adds the volume integral of 20 times
Number is 55% ethanol, and ultrasonic wave added soaks 15min, is then heated to 80 DEG C in sealed states, applies in confined space
The pressure of 350MPa, after pressurize 30s, completes release in 10s, obtain filtrate by membrane filtration, and reduce pressure Distillation recovery alcohol solvent,
Then extraction ofHerba Epimedii is obtained through microfiltration again；
(4) it by broken juice after the Saussurea involucrata culture cleaning-drying of 30 parts of mulberries, 40 portions of radix polygonati officinalis and 1.2 parts, is filtrated to get mixing
Juice, adds above-mentioned saussurea involucrata ginseng polypeptide's nutrient solution, extraction ofHerba Epimedii to add 0.5% pectase stirring 2h at 40 DEG C, after the enzyme that goes out
Adding honey regulation sugar content to 15%, sterilize at 110 DEG C 15min；Use lemon acid for adjusting pH value to be 4.5, access and activate
Yellow rice wine active dry yeast, inoculum concentration is 5%, and at 30 DEG C, alcoholic fermentation 5 days, obtain zymotic fluid；
(5) in above-mentioned zymotic fluid, add 300 parts of yellow rice wine, after stirring, soak under normal temperature and subsequent fermentation is after 30 days, mistake
Filter, filtrate ageing 5 days at 15 DEG C, clarification, membrane filtration, obtain saussurea involucrata ginseng polypeptide's health preserving wine after pasteurization.
For showing the health-care effect of the present invention, the saussurea involucrata ginseng polypeptide's health preserving wine preparing embodiment 1 is to 60 cases fatigue mistakes
Degree patient has made the clinical observation of system:
Tested crowd: selecting the excessive fatigue patient that medical history, the state of an illness, age, sex and former treatment method are suitable, the age is at 45-
Between 55 years old, severe primary disease and the mental disease such as absent cardiovascular, liver, kidney.
60 case patients are randomly divided into treatment group 30 case, control group 30 case.Treatment group takes saussurea involucrata ginseng polypeptide's health preserving wine,
Each 50mL, every day 1 time；Control group takes the yellow rice wine (the same present invention of preparation method) containing ginseng, each 50mL, every day 1 time.
The course for the treatment of is 30d.
Result: treatment group total effective rate is 85%, and control group total effective rate is 30%, two groups are compared and have significant difference
(P ＜ 0.05).Conclusion: saussurea involucrata ginseng polypeptide's health preserving wine has obvious anti-fatigue health-caring effect.
The above, the only present invention preferably detailed description of the invention, but protection scope of the present invention is not limited thereto,
Any those familiar with the art in the technical scope of present disclosure, according to technical scheme and
Inventive concept equivalent or change in addition, all should cover within protection scope of the present invention.
Claims (6)
1. saussurea involucrata ginseng polypeptide's health preserving wine, it is characterised in that: it is prepared from by the raw material of following weight portion: Saussurea involucrata culture
Powder 10-12 part, ginseng 25-40 part, cicada pupa 5-10 part, radix polygonati officinalis 30-40 part, mulberries 20-30 part, barrenwort 15-20 part, honey 5-
10 parts and yellow rice wine 100-300 part.
2. a kind of saussurea involucrata ginseng polypeptide's health preserving wine according to claim 1, it is characterised in that: by the raw material of following weight portion
Be prepared from: Saussurea involucrata culture powder 10-12 part, ginseng 30-40 part, cicada pupa 8-10 part, radix polygonati officinalis 35-40 part, mulberries 25-30 part,
Barrenwort 15-20 part, honey 8-10 part and yellow rice wine 200-300 part.
3. the preparation method of a kind of saussurea involucrata ginseng polypeptide's health preserving wine according to claim 1, it is characterised in that: include following
Step:
(1) take after the Saussurea involucrata culture powder ultrasonic cleaning of ginseng and formula ratio 90% is dried, after pulverizing through micronizer, cross 500
Mesh sieve, adds the pure water of 5-10 times, adds the potassium dihydrogen phosphate of 1-1.5%, ultrasound assisted extraction 60min, filter at 70-85 DEG C
Membrane filtration obtains filtrate and filter residue；
(2) in above-mentioned filter residue, add cicada pupa, add the pure water of 3-5 times, be finish-ground to slurries, at constant temperature 45-50 DEG C, regulate pH
To 5.2-6.8, adding protease preparation, digesting 0.5-1h under microwave radiation technology, boiling water bath goes out enzyme 5min；Obtain saussurea involucrata ginseng many
Peptidase hydrolyzed liquor, joins the filtrate in step (1) in this enzymolysis liquid, obtains saussurea involucrata ginseng polypeptide's nutrient solution；
(3) taking after barrenwort cleans up and be dried, micronizer is crushed to more than 500 mesh, and the volume fraction adding 20 times is
45-55% ethanol, ultrasonic wave added soaks 15min, is then heated to 80 DEG C in sealed states, applies 300-in confined space
The pressure of 350MPa, after pressurize 30s, completes release in 10s, obtain filtrate by membrane filtration, and reduce pressure Distillation recovery alcohol solvent,
Then extraction ofHerba Epimedii is obtained through microfiltration again；
(4) it by broken juice after the Saussurea involucrata culture cleaning-drying of mulberries, radix polygonati officinalis and formula ratio 10%, is filtrated to get mixed juice, adds
Enter above-mentioned saussurea involucrata ginseng polypeptide's nutrient solution, extraction ofHerba Epimedii adds 0.5% pectase stirring 2h at 35-40 DEG C, adds after the enzyme that goes out
Enter honey regulation sugar content to 10-15%, at 110 DEG C sterilize 15min；Use lemon acid for adjusting pH value 4-4.5, access activation
Good yellow rice wine active dry yeast, inoculum concentration is 5%, alcoholic fermentation 5 days at 28-30 DEG C, obtains zymotic fluid；
(5) in above-mentioned zymotic fluid, add yellow rice wine, after stirring, soak under normal temperature and subsequent fermentation is after 30 days, filter, filtrate
Ageing 5 days at 5-15 DEG C, clarification, membrane filtration, obtain saussurea involucrata ginseng polypeptide's health preserving wine after pasteurization.
4. the preparation method of a kind of saussurea involucrata ginseng polypeptide's health preserving wine according to claim 3, it is characterised in that: described albumen
Enzyme preparation is made up of papain and the neutral proteinase of mass ratio 2:1.
5. the preparation method of a kind of saussurea involucrata ginseng polypeptide's health preserving wine according to claim 3, it is characterised in that: described albumen
Enzyme preparation is Protamex compound protease.
6. the preparation method of a kind of saussurea involucrata ginseng polypeptide's health preserving wine according to claim 3, it is characterised in that: described albumen
The addition of enzyme preparation is 3-5%.
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