CN106148140A - Wine containing active components of plants enriched substance and preparation method thereof - Google Patents
Wine containing active components of plants enriched substance and preparation method thereof Download PDFInfo
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- CN106148140A CN106148140A CN201610868574.XA CN201610868574A CN106148140A CN 106148140 A CN106148140 A CN 106148140A CN 201610868574 A CN201610868574 A CN 201610868574A CN 106148140 A CN106148140 A CN 106148140A
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Abstract
For solving the deficiencies in the prior art, the invention provides the preparation method of a kind of wine containing active components of plants enriched substance, including: S1. plant pretreatment；S2. the wine containing active components of plants enriched substance is prepared.Described in step S1, the method for plant pretreatment is: first by plant drying to moisture content less than 10%, then crushed by dried plant；Described in step S2, the method for the preparation wine containing active components of plants enriched substance is: use wine liquid to extract pretreated plant, after the pol in wine liquid to be leached reaches preset value when leaching step, obtains the described wine containing active components of plants enriched substance.Present invention also offers a kind of bamboo flavones content >=0.1g/L and the wine of a kind of Rhizoma Polygonati saponin content >=0.15g/L, above-mentioned wine body integrates that aroma and scent, mouthfeel be aromatic, active components of plants rich content.
Description
Technical field
The invention belongs to the preparing technical field of wine, particularly relate to a kind of wine containing vegetable active composition enriched substance and
Its preparation method.
Background technology
Constitute outside the necessary materials such as the material moisture removal in plant, saccharide, protein-based, fats, also include next
Raw metabolite, such as terpenoid, flavone, alkaloid, steroidal, lignin, mineral etc..These substances on human and various life
Thing has physiology facilitation, therefore named for vegetable active composition.The method extracting vegetable active composition has many kinds, except the simplest
Outside single milling process, prior art also includes utilizing solvent to go extraction.
China has long history of steeping in wine, and it is the one in steeping in wine that plant is steep in wine, and its principle is to utilize wine liquid to soak to plant
Thing medical material or food materials so that active ingredient in vegetable drug or food materials immerses in wine liquid, user while drinking wine liquid just
Take in the active ingredient of soaked plant, played and improve the effect such as body constitution, health care.
Steep in wine even with wine liquid as solvent, by soaking for a long time so that the active ingredient in plant immerses wine
In liquid.Owing to the active ingredient in plant is generally included in the intracellular of plant, and content is the highest, and therefore, family soaks
Preparation is steep in wine and is generally required several months, the several years even immersion of many decades.The active ingredient being additionally, since in plant typically requires very
Complicated technological means goes detection, and therefore, in existing commercial production, usual employing extends extraction time, as far as possible to ensure wine
Containing enough active ingredients, stabilized product quality in body.But, extend extraction time necessarily cause production efficiency decline and
The rising of production cost.
Additionally, the content of active components of plants is the most relatively low in the wine body that obtains of the existing technology of steeping in wine.
Summary of the invention
An object of the present invention is, active components of plants content low for the existing production technology production efficiency of steeping in wine of solution
Few problem, it is provided that the preparation method of a kind of wine containing vegetable active composition enriched substance, including:
S1. plant pretreatment.
First by plant drying to moisture content less than 20%, then dried plant is crushed.
Preferably, first plant drying to moisture content is less than 10%.
S2. the wine containing active components of plants enriched substance is prepared；
Use the pretreated plant of wine liquid leach step S1, obtain described containing active components of plants enriched substance after having extracted
Wine.The determination methods that described extraction completes is: when carrying out leaching step, and the pol in wine liquid to be leached reaches preset value,
I.e. complete described leaching step.
Further, step S2 use the wine of 55-70 ° as extraction wine liquid.
The two of the purpose of the present invention are to provide a kind of wine containing fresh culm leaf active ingredient enriched substance, and this wine is Concretio silicea Bambusae seu schizostachyi
The wine of ketone content >=0.1g/L, 50-70 °.Prepared by following method:
S1. plant pretreatment.
Select plant be fresh culm leaf, the method for pretreatment is: first by fresh culm leaf in 80 DEG C of temperature below be dried to
Moisture content is less than 20%；Then by broken for the dried fresh culm leaf fine bamboo fibre to diameter≤5mm；Finally by described bamboo fibre
It is cut to the segment of fiber of 2-6cm.
Preferably, first fresh culm leaf is dried to moisture content less than 10% in 80 DEG C of temperature below.
Further, first fresh culm leaf lyophilizing to moisture content is less than 20%；Then by broken for dried fresh culm leaf fibre
Bamboo fibre to diameter≤5mm.Finally described bamboo fibre is cut to the segment of fiber of 2-6cm.Cold drying can be effectively retained fresh
The activity of the active ingredient in culm leaf.
Preferably, first fresh culm leaf lyophilizing to moisture content is less than 10%.
S2. the wine containing active components of plants enriched substance is prepared.
Use the pretreated fresh culm leaf of wine liquid leach step S1, obtain described containing vegetable active one-tenth after having extracted
The wine of separating/enriching thing.
Further, step S2 leaching step is circulation extraction, and leach extraction method includes: first put in circulation leaching device
Enter the pretreated fresh culm leaf of step S1；The most by weight, follow according to the wine of solid-to-liquid ratio 1:10-20 addition 55-70 °
Ring extracts.Circulation extraction temperature is less than 40 DEG C, and circulation extraction time is 24-72 hour, and cycle-index is 1-5 time per hour.
Further, step S2 leaching step also includes: when carrying out leaching step, the pol of detection extraction wine liquid；Treat
When extracting the pol >=1.8 ° Bx in wine liquid, i.e. complete leaching step.
Further, described circulation extraction uses the leach extraction method of intermittent cycle extraction.I.e. twice circulation extraction behaviour
Certain interval of time between work, makes extraction wine liquid be in static condition.
Preferably, the time completing once to circulate is 5-15 minute.Described interval time is 5-10 minute.
Further, described circulation extraction uses the leach extraction method of continuous circulation extraction.I.e. by controlling following of wine body
Circulation speed so that wine body continues to flow through plant surface to be extracted.
The three of the purpose of the present invention are to provide a kind of wine containing fresh P. kingianum active ingredient enriched substance, and this wine is Rhizoma Polygonati
The wine of saponin content >=0.15g/L, 50-70 °.Prepared by following method:
S1. plant pretreatment.
The plant selected is Rhizoma Polygonati, and the method for pretreatment is: first by cadmium yellow essence lyophilizing to moisture content less than 20%.Then
Lyophilizing Rhizoma Polygonati is crushed to 30-60 mesh.
S2. the wine containing active components of plants enriched substance is prepared.
Use the pretreated Rhizoma Polygonati of wine liquid leach step S1, obtain described rich containing active components of plants after having extracted
The wine of collection thing.
Further, leaching step described in step S2 is circulation extraction, and leach extraction method includes: first at circulation leaching device
In put into the pretreated Rhizoma Polygonati of step S1；The most by weight, follow according to the wine of solid-to-liquid ratio 1:20-30 addition 55-70 °
Ring extracts.Described circulation extraction temperature is less than 40 DEG C, and circulation extraction time is 3-8 hour, and cycle-index is 6-10 time per hour.
Further, step S2 leaching step also includes: when carrying out leaching step, the pol of detection extraction wine liquid；Treat
When extracting the pol >=0.5 ° Bx in wine liquid, i.e. complete leaching step.
Further, described circulation extraction uses the leach extraction method of intermittent cycle extraction.I.e. twice circulation extraction behaviour
Certain interval of time between work, makes extraction wine liquid be in static condition.
Preferably, the time completing once to circulate is 5-15 minute.Described interval time is 5-10 minute.
Further, described circulation extraction uses the leach extraction method of continuous circulation extraction.I.e. by controlling following of wine body
Circulation speed so that wine body continues to flow through plant surface to be extracted.
The present invention at least has one of the following advantages:
1. the present invention is by the pol in detection wine body, the active matter known in wine body that can be quick, convenient and relatively accurate
Matter content, thus realize the effective control to wine liquid extraction time.Owing to the cost of pol detection is the lowest, therefore, the present invention exists
On the basis of ensureing product quality, compare existing long-time immersion technology and not only increase production efficiency, and life can be reduced
Produce cost.
2. the wine containing vegetable active composition enriched substance that the present invention provides not only integrates aroma and scent,
And mouthfeel is aromatic, moist, active components of plants rich content.
3. the wine containing vegetable active composition enriched substance that the present invention provides, the content of vegetable active composition is higher, wherein
Rhizoma Polygonati Saponin containing >=0.15g/L or the Concretio silicea Bambusae seu schizostachyi ketone of >=0.1g/L.
Detailed description of the invention
In order to make the purpose of the present invention, technical scheme and advantage clearer, the most detailed to the present invention below
Explanation.Should be appreciated that specific embodiment described herein, only in order to explain the present invention, is not intended to limit the present invention.
Embodiment 1
A kind of preparation method of the wine containing vegetable active composition enriched substance, including:
First, it is 20% by selected plant drying to moisture content, then dried plant is crushed.
Then, use the wine liquid extraction of 65 ° to walk pretreated plant, when carrying out leaching step, carry out the sugar of wine body
Degree detection, when the pol in wine liquid to be leached reaches preset value, i.e. completes leaching step.Leaching step obtains containing planting after completing
The wine of thing active ingredient enriched substance.
Applicant through research find, the active ingredient that the active ingredient in plant, particularly content are relatively low, as flavone,
Saponins etc., compare and are soluble in ethanol.Therefore, what the wine body of use high alcohol content can be more extracts this part effective ingredient.
But, after the alcoholic strength of wine body is more than 70 °, the harmful substance itself contained in wine body, such as methanol, aldehydes, Alcohols,fusel etc. also
Can rise accordingly, the harm to human body aggravates.
Additionally, existing microwave leaching technology, on the basis of the extracting condition such as solid-to-liquid ratio, extraction temperature is certain, it is all to use control
Extraction time processed controls the progress of leaching step, although this method is easy, but can not realize having plant in lixiviating solution
Effective control of effective component content, for the steady quality of stable extraction product, when generally requiring artificial specially prolongation extraction
Between, thus cause human and material resources, waste of time.And active ingredient detection difficulty in plant is high, needs the substantial amounts of time
Could detect with the testing staff of extremely complex equipment, instrument and specialty and obtain.Present stage, directly use active ingredient conduct
The control parameter of extraction time, the most unrealistic, and also cost is high.Applicant finds through research, generally all contains in plant
There is certain glucide, and glucide is as active ingredient, is also contained in the intracellular of plant, immerse at glucide
While wine liquid, vegetable active composition has also been contemporaneously immersed in wine liquid, therefore, by the pol in detection extraction wine body,
Indirectly know the substantially content of active ingredient in wine body.Further, comparing directly detection vegetable active composition, the detection of pol is non-
The easiest, quick and with low cost, therefore, by controlling pol, in control wine body that both can be relatively accurate effective ingredient
Content, can reduce again the cost of accurately control.By this control method, it is possible not only to the quality of stable extraction product, and
The most existing microwave leaching technology, this control method can be removed the extraction time of artificial prolongation from, thus be shortened extraction time, saves people
Power material resources, reduction production cost.
Embodiment 2
A kind of preparation method of the wine containing vegetable active composition enriched substance, including:
First, it is 15% by selected plant drying to moisture content, then dried plant is crushed.
Then, use the wine liquid extraction of 55 ° to walk pretreated plant, when carrying out leaching step, carry out the sugar of wine body
Degree detection, when the pol in wine liquid to be leached reaches preset value, i.e. completes leaching step.Leaching step obtains containing planting after completing
The wine of thing active ingredient enriched substance.
Embodiment 3
A kind of preparation method of the wine containing vegetable active composition enriched substance, including:
First, it is 10% by selected plant drying to moisture content, then dried plant is crushed.
Then, use the wine liquid extraction of 70 ° to walk pretreated plant, when carrying out leaching step, carry out the sugar of wine body
Degree detection, when the pol in wine liquid to be leached reaches preset value, i.e. completes leaching step.Leaching step obtains containing planting after completing
The wine of thing active ingredient enriched substance.
Embodiment 4
A kind of preparation method of the wine containing vegetable active composition enriched substance, including:
First, it is 8% by selected plant drying to moisture content, then dried plant is crushed.
Then, use the wine liquid extraction of 60 ° to walk pretreated plant, when carrying out leaching step, carry out the sugar of wine body
Degree detection, when the pol in wine liquid to be leached reaches preset value, i.e. completes leaching step.Leaching step obtains containing planting after completing
The wine of thing active ingredient enriched substance.
Embodiment 5
A kind of preparation method of the wine containing vegetable active composition enriched substance, including:
First, selecting plant is fresh culm leaf, and fresh culm leaf carries out following pretreatment: first by fresh culm leaf in 40 DEG C of rings
Border is dried to moisture content be 20%；Then by broken for the dried fresh culm leaf fine bamboo fibre to diameter 3mm；Finally by described
Bamboo fibre is cut to the segment of fiber of 3cm.
Applicant through research find, for the most volatile active components of plants, dried plant compare without
The plant of dried, during extracting, active components of plants is easier to immerse in wine liquid.Possible reason is,
The cell wall of plant is produced and destroys by dry run, causes the active components of plants being included in plant cell to be easier to immerse wine
In liquid.
Then, in circulation leaching device, pretreated fresh culm leaf is put into；The most by weight, according to solid-to-liquid ratio 1:
13 wine adding 65 ° are circulated extraction.Circulation extraction temperature is 30 DEG C, and circulation extraction time is 36 hours, circulates per hour
Number of times is 3 times.Using intermittent cycle leach extraction method, the time completing once to circulate is 10 minutes, and interval time is 7 minutes.
Applicant finds through research, on the basis of cycle-index per hour is consistent, compares continuous extraction or static leaching
Carry, use batch (-type) leach extraction method to be easier to extract out the active component that plant includes.At the base that cycle-index per hour is consistent
On plinth, the extraction time that batch (-type) extraction needs is the 90% of continuous extraction or less, is the 60% of static extraction or less.With this
As a example by embodiment, continuous way leach extraction method, circulation extraction time is used to need 42 hours.
Extract the wine i.e. obtained containing vegetable active composition enriched substance, containing Concretio silicea Bambusae seu schizostachyi more than ketone 0.2g/L in wine, wine
The number of degrees be 64 °.
Embodiment 6
A kind of preparation method of the wine containing vegetable active composition enriched substance, including:
First, selecting plant is fresh culm leaf, and fresh culm leaf carries out following pretreatment: first by fresh culm leaf in 80 DEG C of rings
Border is dried to moisture content be 10%；Then by broken for the dried fresh culm leaf fine bamboo fibre to diameter 5mm；Finally by described
Bamboo fibre is cut to the segment of fiber of 6cm.
Then, in circulation leaching device, pretreated fresh culm leaf is put into；The most by weight, according to solid-to-liquid ratio 1:
20 wine adding 70 ° are circulated extraction.Circulation extraction temperature is 40 DEG C, and circulation extraction time is 24 hours, circulates per hour
Number of times is 5 times.Using intermittent cycle leach extraction method, the time completing once to circulate is 15 minutes, and interval time is 5 minutes.
Extract the wine i.e. obtained containing vegetable active composition enriched substance.
Embodiment 7
A kind of preparation method of the wine containing vegetable active composition enriched substance, including:
First, selecting plant is fresh culm leaf, and fresh culm leaf carries out following pretreatment: first by fresh culm leaf in 60 DEG C of rings
Border is dried to moisture content be 8%；Then by broken for the dried fresh culm leaf fine bamboo fibre to diameter 3mm；Finally by described bamboo
Fiber is cut to the segment of fiber of 2cm.
Then, in circulation leaching device, pretreated fresh culm leaf is put into；The most by weight, according to solid-to-liquid ratio 1:
10 wine adding 55 ° are circulated extraction.Circulation extraction temperature is 20 DEG C, and circulation extraction time is 72 hours, circulates per hour
Number of times is 1 time.Use continuous circulation leach extraction method.
Extract the wine i.e. obtained containing vegetable active composition enriched substance.
Embodiment 8
A kind of preparation method of the wine containing vegetable active composition enriched substance, including:
First, selecting plant is fresh culm leaf, and fresh culm leaf carries out following pretreatment: first by fresh culm leaf in 60 DEG C of rings
Border is dried to moisture content be 15%；Then by broken for the dried fresh culm leaf fine bamboo fibre to diameter 3mm；Finally by described
Bamboo fibre is cut to the segment of fiber of 3cm.
Then, in circulation leaching device, put into pretreated fresh culm leaf, use continuous circulation leach extraction method.It
After by weight, add the wine of 65 ° according to solid-to-liquid ratio 1:10 and be circulated extraction.When carrying out leaching step, detection extraction wine
The pol of liquid；When pol in wine liquid to be leached is 4.0 ° of Bx, i.e. complete leaching step.
Extract the wine i.e. obtained containing vegetable active composition enriched substance, containing Concretio silicea Bambusae seu schizostachyi ketone 0.2g/L in wine, the degree of wine
Number is 65 °.
Embodiment 9
A kind of preparation method of the wine containing vegetable active composition enriched substance, including:
First, selecting plant is fresh culm leaf, and fresh culm leaf carries out following pretreatment: first by fresh culm leaf in 60 DEG C of rings
Border is dried to moisture content be 15%；Then by broken for the dried fresh culm leaf fine bamboo fibre to diameter 3mm；Finally by described
Bamboo fibre is cut to the segment of fiber of 3cm.
Then, in circulation leaching device, pretreated fresh culm leaf is put into.The most by weight, according to solid-to-liquid ratio 1:
10 wine adding 65 ° are circulated extraction.When carrying out leaching step, the pol of detection extraction wine liquid；In wine liquid to be leached
During the Bx of pol >=1.8 °, i.e. complete leaching step.Using intermittent cycle leach extraction method, the time completing once to circulate is 5 points
Clock, interval time is 10 minutes.
Extract the wine i.e. obtained containing vegetable active composition enriched substance.
The preparation method of embodiment 5-9, prepares in the wine containing vegetable active composition enriched substance, containing Concretio silicea Bambusae seu schizostachyi ketone >=
0.1g/L, the number of degrees of wine are 50-70 °.
Embodiment 10
A kind of preparation method of the wine containing vegetable active composition enriched substance, including:
First, selecting plant is fresh P. kingianum, and fresh P. kingianum carries out following pretreatment: first by cadmium yellow essence lyophilizing to aqueous
Rate is 20%, then lyophilizing Rhizoma Polygonati is crushed to 50 mesh.
Then, in circulation leaching device, pretreated fresh P. kingianum is put into；The most by weight, according to solid-to-liquid ratio 1:
24 wine adding 65 ° are circulated extraction.Described circulation extraction temperature is 40 DEG C, and circulation extraction time is 6 hours, follows per hour
Ring number of times is 8 times.Using intermittent cycle leach extraction method, the time completing once to circulate is 10 minutes, and interval time is 7 points
Clock.
Extract the wine i.e. obtained containing vegetable active composition enriched substance, containing Rhizoma Polygonati Saponin 0.23g/L in wine, wine
The number of degrees are 65 °.
Embodiment 11
A kind of preparation method of the wine containing vegetable active composition enriched substance, including:
First, selecting plant is fresh P. kingianum, and fresh P. kingianum carries out following pretreatment: first by cadmium yellow essence lyophilizing to aqueous
Rate is 15%, then lyophilizing Rhizoma Polygonati is crushed to 60 mesh.
Then, in circulation leaching device, pretreated fresh P. kingianum is put into；The most by weight, according to solid-to-liquid ratio 1:
30 wine adding 70 ° are circulated extraction.Described circulation extraction temperature is 20 DEG C, and circulation extraction time is 3 hours, follows per hour
Ring number of times is 10 times.Using intermittent cycle leach extraction method, the time completing once to circulate is 15 minutes, and interval time is 5 points
Clock.
Extract the wine i.e. obtained containing vegetable active composition enriched substance.
Embodiment 12
A kind of preparation method of the wine containing vegetable active composition enriched substance, including:
First, selecting plant is fresh P. kingianum, and fresh P. kingianum carries out following pretreatment: first by cadmium yellow essence lyophilizing to aqueous
Rate is 10%, then lyophilizing Rhizoma Polygonati is crushed to 30 mesh.
Then, in circulation leaching device, pretreated fresh P. kingianum is put into；The most by weight, according to solid-to-liquid ratio 1:
20 wine adding 55 ° are circulated extraction.Described circulation extraction temperature is 30 DEG C, and circulation extraction time is 8 hours, follows per hour
Ring number of times is 6 times.Use continuous circulation leach extraction method.
Extract the wine i.e. obtained containing vegetable active composition enriched substance.
Embodiment 13
A kind of preparation method of the wine containing vegetable active composition enriched substance, including:
First, selecting plant is fresh P. kingianum, and fresh P. kingianum carries out following pretreatment: first by cadmium yellow essence lyophilizing to aqueous
Rate is 8%, then lyophilizing Rhizoma Polygonati is crushed to 50 mesh.
Then, in circulation leaching device, pretreated fresh P. kingianum is put into；The most by weight, according to solid-to-liquid ratio 1:
24 wine adding 65 ° are circulated extraction.When carrying out leaching step, the pol of detection extraction wine liquid；In wine liquid to be leached
During 0.5 ° of Bx of pol, i.e. complete leaching step.Using intermittent cycle leach extraction method, the time completing once to circulate is 5 points
Clock, interval time is 10 minutes.
Extract the wine i.e. obtained containing vegetable active composition enriched substance, containing Rhizoma Polygonati Saponin 0.21g/L in wine, wine
The number of degrees are 65 °.
Embodiment 14
A kind of preparation method of the wine containing vegetable active composition enriched substance, including:
First, selecting plant is fresh P. kingianum, and fresh P. kingianum carries out following pretreatment: first by cadmium yellow essence lyophilizing to aqueous
Rate is 8%, then lyophilizing Rhizoma Polygonati is crushed to 50 mesh.
Then, in circulation leaching device, pretreated fresh P. kingianum is put into；The most by weight, according to solid-to-liquid ratio 1:
26 wine adding 65 ° are circulated extraction.When carrying out leaching step, the pol of detection extraction wine liquid；In wine liquid to be leached
During the Bx of pol >=0.5 °, i.e. complete leaching step.Use continuous circulation leach extraction method.
Extract the wine i.e. obtained containing vegetable active composition enriched substance.
The preparation method of embodiment 10-14 prepares, in the wine containing vegetable active composition enriched substance, containing Rhizoma Polygonati soap
Glycoside >=0.15g/L, the number of degrees of wine are 50-70 °.
The present invention at least has one of the following advantages:
1. the present invention is by the pol in detection wine body, the active matter known in wine body that can be quick, convenient and relatively accurate
Matter content, thus realize the effective control to wine liquid extraction time.Owing to the cost of pol detection is the lowest, therefore, the present invention exists
On the basis of ensureing product quality, compare existing long-time immersion technology and not only increase production efficiency, and life can be reduced
Produce cost.
2. the wine containing vegetable active composition enriched substance that the present invention provides not only integrates aroma and scent,
And mouthfeel is aromatic, moisten.
3. the wine containing vegetable active composition enriched substance that the present invention provides, the content of vegetable active composition is higher, wherein
Rhizoma Polygonati Saponin containing >=0.15g/L or the Concretio silicea Bambusae seu schizostachyi ketone of >=0.1g/L.
It should be noted that and understand, in the case of without departing from the spirit and scope required by the claims in the present invention, energy
Enough present invention to foregoing detailed description make various modifications and improvements.It is therefore desirable to the scope of the technical scheme of protection is not subject to
The restriction of given any specific exemplary teachings.
Claims (10)
1. contain the preparation method of the wine of active components of plants enriched substance, it is characterised in that including:
S1. plant pretreatment；
S2. the wine containing active components of plants enriched substance is prepared；
Described in step S1, the method for plant pretreatment is: first by plant drying to moisture content less than 20%, then by dried
Plant crushes；
Described in step S2, the method for the preparation wine containing active components of plants enriched substance is: use wine liquid leach step S1 pretreatment
After plant, obtain the described wine containing active components of plants enriched substance after having extracted；
The determination methods that described extraction completes is: when carrying out leaching step, and the pol in wine liquid to be leached reaches preset value, i.e.
Complete described leaching step.
Contain the preparation method of the wine of active components of plants enriched substance the most according to claim 1, it is characterised in that step S2
In described leaching step, use the wine of 55-70 ° as extraction wine liquid.
Contain the preparation method of the wine of active components of plants enriched substance the most according to claim 1, it is characterised in that step S1
Described plant is fresh culm leaf；
Described in step S1, the method for plant pretreatment is: be first dried by fresh culm leaf to moisture content less than 20%, baking temperature≤
80℃；Then by broken for the dried fresh culm leaf fine bamboo fibre to diameter≤5mm；Finally described bamboo fibre is cut to 2-6cm
Segment of fiber；
Described in step S2, the method for the preparation wine containing active components of plants enriched substance is: use wine liquid leach step S1 pretreatment
After fresh culm leaf, obtain the described wine containing active components of plants enriched substance after having extracted.
Contain the preparation method of the wine of active components of plants enriched substance the most according to claim 3, it is characterised in that step S2
Described leaching step is circulation leaching step, and leach extraction method is: after first putting into the pretreatment of step S1 in circulation leaching device
Fresh culm leaf；The most by weight, it is circulated extraction according to the wine of solid-to-liquid ratio 1:10-20 addition 55-70 °；
Described circulation extraction temperature is less than 40 DEG C, and circulation extraction time is 24-72 hour, and cycle-index is 1-5 time per hour.
Contain the preparation method of the wine of active components of plants enriched substance the most according to claim 3, it is characterised in that step S2
The determination methods that described extraction completes is: when carrying out leaching step, the pol >=1.8 ° Bx in wine liquid to be leached, i.e. completes
Described leaching step.
Contain the preparation method of the wine of active components of plants enriched substance the most according to claim 1, it is characterised in that step S1
Described plant is cadmium yellow essence；
Described in step S1, the method for plant pretreatment is: be first dried by fresh P. kingianum to moisture content less than 20%, baking temperature≤
40℃；Then Rhizoma Polygonati is crushed to 30-60 mesh；
Described in step S2, the method for the preparation wine containing active components of plants enriched substance is: use wine liquid leach step S1 pretreatment
After Rhizoma Polygonati, obtain the described wine containing active components of plants enriched substance after having extracted.
Contain the preparation method of the wine of active components of plants enriched substance the most according to claim 6, it is characterised in that step S2
Described leaching step is circulation extraction, and leach extraction method includes: first put into step S1 in circulation leaching device pretreated
Rhizoma Polygonati；The most by weight, it is circulated extraction according to the wine of solid-to-liquid ratio 1:20-30 addition 55-70 °；
Described circulation extraction temperature is less than 40 DEG C, and circulation extraction time is 3-8 hour, and cycle-index is 6-10 time per hour.
Contain the preparation method of the wine of active components of plants enriched substance the most according to claim 6, it is characterised in that step S2
The determination methods that described extraction completes is: when carrying out leaching step, the pol >=0.5 ° Bx in wine liquid to be leached, i.e. completes
Described leaching step.
9. containing the wine of active components of plants enriched substance, its feature exists, and uses preparation method described in claim 3-5 to be prepared into
Arriving, the described wine containing active components of plants enriched substance is: the wine of bamboo flavones content >=0.1g/L.
10. containing the wine of active components of plants enriched substance, its feature exists, and uses preparation method described in claim 6-8 to be prepared into
Arriving, the described wine containing active components of plants enriched substance is: the wine of Rhizoma Polygonati saponin content >=0.15g/L.
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| CN201610868574.XA CN106148140A (en) | 2016-09-30 | 2016-09-30 | Wine containing active components of plants enriched substance and preparation method thereof |
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| CN102477391A (en) * | 2010-11-25 | 2012-05-30 | 邹长根 | Ginkgo leaf liquor and preparation method thereof |
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